digital sm630 East Main Street
Canton, GA 30114
Phone: 770-213-7095
Fax: 770-213-7106

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  • Goin' Coastal: Fried Fish Tacos (click to Read More)

    Fried Fish Taco Ingredients

    -1 cup cornmeal
    -2 eggs
    -½ cup milk
    -2 filets of fish (tilapia, cod, catfish)
    -Salt and pepper to taste
    -Tortillas
    -Hoisin glaze*

    Hoisin Glaze Ingredients*

    -1 cup hoisin sauce
    -2 tablespoons Dijon mustard
    -2 tablespoons sriratcha
    -2 tablespoons rice wine vinegar

    Salsa Ingredients

    -1 pineapple
    -2 red bell peppers
    -2 jalapenos
    -2 limes, zested and juiced...

  • Taste of Life: Baby Spinach, Avocado, and Grapefruit Salad (click to Read More)

    By Hillary Gallagher

    Serves 4-6

    Baby Spinach, Avocado, and Grapefruit Salad Ingredients

    -1½ avocados, sliced
    -2 whole grapefruits, cut into supremes
    -2 crisp apples, peeled and cut into strips (or grated)
    -1 lb. baby spinach
    -¼ cup balsamic vinaigrette*
    -Salt and pepper to taste

    Baby Spinach, Avocado, and Grapefruit Salad Procedure

    -Put the baby spinach in a large bowl, season with salt and

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  • Goin' Coastal: Seared Scallop Salad with Pickles Vegetables (click to Read More)

    Serves 4

    Ingredients

    *Pickled Red Onion

    1 red onion, julienned
    1 cup sugar
    1 cup rice wine vinegar
    1 cup red wine vinegar
    4 cups ice

    *Pickled Sweet Peppers

    1 bag mini sweet peppers, cut into circles
    3/4 cup sugar
    3/4 cup apple cider vinegar
    3/4 cup rice wine vinegar
    4 cups ice

    Scallop Salad

    16 fresh U/10

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  • Taste of Life: Crepes with Cream Cheese Filling and Strawberry Sauce (click to Read More)

    By Paul Bodrogi

    Cream Cheese Filling Ingredients

    -1 lb. cream cheese (room temperature)
    -½ oz. vanilla extract
    -1 oz. powdered sugar

    Cream Cheese Filling Procedure

    -In a large bowl, combine all the ingredients with a rubber spatula until well combined.
    -Refrigerate until needed.

    Crepe Ingredients

    -8 oz. flour
    -½ oz. sugar
    -Pinch of salt
    -8 eggs
    -8 oz. milk
    -1 oz. butter

    Crepe
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  • Queenies: Meatloaf Sausage with Coca Cola Glaze (click to Read More)

    Meatloaf Sausage Ingredients
    -½ cup red bell pepper cut in ½” dice
    -½ cup sweet onion cut in ½” dice
    -½ cup carrot cut in ½” dice
    -½ cup celery cut in ½” dice
    -4 lbs. ground chuck
    -1 lb. ground pork
    -6 teaspoons kosher salt
    -¼ teaspoon ground black pepper
    -½ teaspoon sweet paprika
    -½ teaspoon granulated garlic
    -¼ teaspoon ground thyme
    -½ teaspoon chopped fresh thyme
    -1 cup panko bread crumbs
    -3 eggs
    -¼...
  • Taste of Life: Moroccan Carrot Salad (click to Read More)

    By Chef Hillary Gallagher

    Ingredients
    ¼ cup lemon juice
    2 tablespoons roughly chopped cilantro
    1 tablespoon sugar
    ¼ cup extra virgin olive oil
    1 lb. finely grated carrots
    3 oz. golden raisins, plumped and drained
    Salt and pepper to taste

    Procedure
    - Combine the lemon juice, cilantro, and sugar.
    - Gradually whisk in the oil.
    - Toss the dressing with the carrots and raisins. ...

  • Taste of Life: Seared Scallops, Basil Beurre Blanc, and Green Beans with Walnuts (click to Read More)

    By Hillary Gallagher

     

    To Begin

    Prepare 4-6 servings of your favorite rice or farro according to package directions.

     

    Scallops

    Ingredients
    2 lbs. dry-pack sea scallops
    2 oz. olive oil or clarified butter
    Kosher salt to taste
    Black pepper to taste

     

     

    Procedure

    1. Remove and discard the muscle tab from the scallop, or ask
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  • Queenie's: Shrimp & Grits (click to Read More)

    (serves 4)

    Ingredients

    • 32 oz. can whole tomatoes, crushed by hand
    • 1 lb. fresh tomatoes
    • 1 cup white wine
    • 2 cups chicken or shrimp stock
    • ½ lb. bacon, cut into small dices
    • ¼ cup reserved bacon fat
    • ¼ cup all-purpose flour
    • 2 tablespoons kosher salt
    • 1 tablespoon smoked paprika
    • 1 tablespoon sweet paprika
    • ¼ teaspoon coarsely ground black pepper
    • ¼ teaspoon crushed red pepper
    • ¼ teaspoon

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  • Taste of Life: Cornmeal Dusted Snapper (click to Read More)

    By Hillary Gallagher

     

    (Serves 4)

     

    Ingredients

    4, 7 oz. skinless snapper fillets
    1 cup milk
    1 cup cornmeal
    2 tablespoons kosher salt
    1 teaspoon cayenne pepper
    ¼” canola oil for sautéing

     

     

     

     

    Procedure

    - Combine the cornmeal, salt and cayenne pepper.
    - Dip the fish in milk, and dredge it in the cornmeal mixture; gently shake off

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  • Goin' Coastal: Clam Chowder Pizza (click to Read More)

    Ingredients

    For Pizza
    -Naan bread (found at your local grocery store)
    -*Garlic Cream Sauce
    -1 cup spinach
    -2 Vidalia onions, grilled
    -10 slices bacon
    -Canned clams (about 2 oz. per pizza)
    -Finely grated parmesan cheese to taste
    For Garlic Cream Sauce
    -20 garlic cloves
    -2 medium shallots, minced
    -3 tablespoons all-purpose flour
    -Fat rendered from 10 slices of bacon
    -1/2 cup dry white wine
    -1 cup heavy...
  • Taste of Life: Chess Pie (click to Read More)

    By Paul Bodrogi

    (Yields one 9-inch pie)
    Chocolate Pie Crust Ingredients
    -7 oz. all-purpose flour
    -1 oz. cocoa powder
    -1 tablespoon sugar
    -10 oz. unsalted butter
    -3 oz. cold milk.
    Chocolate Pie Crust Procedure
    1.Put the first 4 ingredients into a mixer, and blend until the mixture is like course sand.
    2.Add the cold milk, and mix until just combined.
    3.Let the dough chill in...
  • Queenies: Mushroom Toast (click to Read More)

    Makes 2-4 appetizer portions

    Ingredients

    Mushroom Toast
    1.5-2# fresh mushrooms
    2 tablespoons freshly chopped curly parsley
    1 tablespoon freshly chopped thyme
    1 tablespoon cooking sherry
    Canola or grapeseed oil
    Kosher salt to taste
    Black pepper to taste
    2-3 oz. chicken stock
    2 tablespoons unsalted butter
    Olive oil to taste
    Ciabatta or...
  • Taste of Life: Mushroom Strudel with Goat Cheese (click to Read More)

    Serves 6 Appetizer Portions

    Ingredients

    • ¼ cup olive oil
    • 2 lbs. mushrooms, thinly sliced 2 tablespoons shallots, finely chopped
    • 1 tablespoon garlic, finely chopped
    • ½ cup dry sherry
    • ¾ cup goat cheese (6 oz.), at room temperature
    • 1 tablespoon chives, minced
    • 1 tablespoon thyme, chopped
    • 1 tablespoon kosher salt
    • 1 teaspoon black pepper
    • 5-6 phyllo...
  • Goin' Coastal: Scallops with Pumpkin Risotto (click to Read More)

    Serves 4-5

    Pumpkin Puree Ingredients
    -1 sweet pumpkin (or pie pumpkin)
    -½ sweet (Vidalia) onion
    -½ teaspoon ground nutmeg
    -½ teaspoon ground ginger
    -½ teaspoon allspice
    -1 cup brandy
    -¼ cup honey
    -2 tablespoons fresh thyme

    Pumpkin Puree Procedure
    -Preheat the oven to 325 degrees.
    -Cut the pumpkin in half, from stem to base. Remove the seeds and pulp, and cover each half with

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  • Taste of Life: Carmelized Pear Eclair (click to Read More)

    Serves 4

    Caramelized Pear Ingredients
    2 Bosc pears
    1 tablespoon sugar
    ½ teaspoon cinnamon
    ½ teaspoon vanilla extract
    1 teaspoon apricot jam
    2 cups cold water
    Juice of ½ a lemon

    Caramelized Pear Procedure
    -Add the lemon juice to the cold water to make acidulated water, and set aside.
    -Peel, core, and dice the 2 pears, and then add them to the acidulated water.
    -Combine the

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  • Queenies: Smoked Pork Shank with Brine (click to Read More)

    (serves 4)

    Pork Shank Ingredients
    2 fresh, skin-on pork shanks, (1.5-2# each)
    4 quarts chicken stock
    2 stalks celery, cut into large chunks
    3 medium carrots, cut into large chunks
    2 Vidalia onions, cut into large chunks
    3 fresh bay leaves
    1 bundle fresh thyme
    10 black pepper corns
    2 whole-star anise
    10 garlic cloves

    Brine Ingredients
    1 cup kosher salt
    ½ cup sugar...

  • Taste of Life: Sun-Dried Tomato Pesto (click to Read More)

    By Chef Hillary Gallagher

    (makes 16 oz. or 1 pint)

    Ingredients
    ¼ cup basil leaves,
    loosely packed
    4 oz. sun-dried tomatoes in oil, drained and chopped
    3 garlic cloves
    ¼ cup Parmesan cheese, grated
    ¼ cup pine nuts, toasted
    8 oz. olive oil
    Salt and pepper to taste

    Procedure
    1. Combine the basil, tomatoes, garlic, Parmesan and pine nuts in a food processor, and pulse until

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  • Downtown Kitchen: Wild Boar Bolognese over Tagliatelle (click to Read More)

    (serves 6-8)

    Ingredients

    2 pounds ground wild boar (or ground pork)
    1 medium Vidalia onion, diced medium
    1 large carrot, peeled and shredded
    2 stalks celery, roughly chopped
    6 cloves garlic, minced
    ½ cup red wine
    2 large cans crushed, fire-roasted tomatoes
    3 cups chicken stock
    ¾ cup heavy cream
    1 bay leaf
    1 teaspoon cinnamon
    ½ teaspoon nutmeg
    1 teaspoon each salt and pepper
    2 tablespoons olive oil
    4

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  • Taste of Life: Shrimp, Cherry Tomato, Pesto Pasta (click to Read More)

    Serves 4
    By Chef Hillary Gallagher

    Ingredients

    • 1 lb. shrimp, medium sized
    • 1 pint cherry or grape tomatoes
    • 1 box penne pasta
    • 2 cups pesto*
    • ¼ cup parmesan cheese
    • ¼ cup extra virgin olive oil
    • 2 cloves garlic, minced
    • Salt and pepper to taste
    • ½ cup dry white wine

    Procedure

    -Cook pasta according to package directions for al dente. Reserving 1 cup of the pasta cooking

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  • Queenie's: Pickled Shrimp Appetizer (click to Read More)

    Pickling Liquid Ingredients

    1 cup cider vinegar
    1 cup water
    ½ cup sugar
    1 tablespoon kosher salt
    1 sprig fresh thyme
    1 bay leaf
    10 black pepper corns
    1 teaspoon each of coriander seeds, fennel seeds, mustard seeds and crushed red pepper.

    Pickling Liquid Procedure

    • Combine all ingredients into a pot, and bring to a boil to melt ingredients. Then, allow the liquid to cool to room temperature. Once cooled, it can be stored in the

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