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

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  • Milton's Cuisine & Cocktails: Smoked Gouda Mac N' Cheese (click to Read More)

    Smoked Gouda Mac n’ Cheese Ingredients
    -¾ cup smoked gouda cream sauce (see additional recipe)
    -2 cups penne pasta, cooked
    -¼ cup diced Applewood bacon, cooked
    -1 teaspoon snipped chives

    Smoked Gouda Mac n’ Cheese Procedure
    -In a small pot, combine the cooked pasta and smoked gouda cream sauce together, and cook over medium heat for 4-5 minutes.
    -Place in a bakeware dish, and top with the cooked bacon and snipped...
  • Taste of Life: Moroccan Carrot Salad (click to Read More)

    By Chef Hillary Gallagher

    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

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

  • Milton's Cuisine & Cocktails: Charred Broccoli, Cauliflower, and Red Pears (click to Read More)

    Broccoli, Cauliflower, and Red Pears Ingredients

    1/4 lb. roasted broccoli florets
    1/4 lb. roasted cauliflower florets
    1 red pear, quartered and seeds removed
    1/2 cup sweet potato puree
    1/4 cup Asher blue cheese, crumbled
    1/4 cup pickled red onion
    1/4 cup crushed glazed pecans
    1 oz. sherry maple vinaigrette
    Olive oil for coating
    Salt and pepper to taste



    Broccoli, Cauliflower, and Red Pears

  • 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.



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




    1. Remove and discard the muscle tab from the scallop, or ask
  • Milton's Cuisine & Cocktails: Fried Chicken & Sweet Potato Waffles (click to Read More)



    Fried Chicken

    • 4 oz. chicken cutlet
    • ½ cup seasoned flour
    • ¼ cup buttermilk

    - Preheat a deep fryer to 350 degrees.
    - Coat the chicken in buttermilk, and dredge it in seasoned flour.
    - Fry the chicken for 4-5 minutes.




    Sweet Potato Waffles

    • 1 cup all-purpose flour
    • 1 cup rice flour
    • ½

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

    By Hillary Gallagher


    (Serves 4)



    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






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

  • 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...
  • The Big Ketch: Clam & Corn Chowder (click to Read More)

    •2 cups yellow onion, diced small
    •2 cups celery, diced small
    •2 tablespoons minced garlic
    •¼ lb. butter
    •¾ cup all-purpose flour, sifted
    •1 qt. half & half
    •1 qt. red potatoes, diced medium, blanched until tender
    •¼ lb. clam bouillon
    •1 tablespoon lemon juice
    •¾ cup white wine
    •1 bay leaf
    •1.5 teaspoons tabasco
    •1.5 teaspoons chopped thyme
    •1 teaspoon celery seed
    •2 ears corn, kernels removed from...
  • Miltons: The Farmer Omelet (click to Read More)

    • 3 extra-large eggs
    • ½ cup red & yellow bell peppers, diced small
    • ½ cup grape tomatoes
    • ½ cup buckboard bacon, diced/chopped large
    • ¼ cup scallions, chopped
    • ½ cup shredded sharp cheddar cheese
    • ½ oz. clarified butter
    • Salt & pepper to taste

    - Crack the eggs into a tall container, like a drinking glass, and puree with an emulsion blender until smooth.
    - In a...
  • Taste of Life: Mushroom Strudel with Goat Cheese (click to Read More)

    Serves 6 Appetizer Portions


    • 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...
  • Miltons: Tater Tot Waffles with Andouille Red Eye Gravy (click to Read More)

    Tater Tot Waffle Ingredients
    -1 lb. tater tots, thawed
    -2 eggs
    -3 oz andouille red eye gravy
    -1 tablespoon sriracha sauce
    -¼ cup scallions, sliced
    -Kosher salt to taste

    Andouille Red Eye Gravy Ingredients
    -1 cup yellow onion, diced small
    -½ cup celery, diced small
    -1.5 lbs. andouille sausage, diced small
    -¼ lb. hot sausage patties
    -2 oz. unsalted butter
    -3 oz. all-purpose flour, sifted
  • 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

  • The Big Ketch: Grilled Grouper Tacos with Jicama-Mango Slaw and Chipotle-Lime Creama (click to Read More)

    Jicama-Mango Slaw Dressing

    • ½ cup sugar
    • 1 cup light brown sugar
    • 2 tablespoons mustard powder
    • 1 tablespoon kosher salt
    • 1 tablespoon black pepper
    • 1 cup vegetable oil
    • 1.5 cups white wine vinegar
    • 1 cup mayonnaise
    • 1 tablespoon sriracha
    Jicama-Mango Slaw Dressing Procedure
    - In a large mixing bowl, combine all ingredients, and whisk until smooth, and the sugar is dissolved.
  • Taste of Life: Sun-Dried Tomato Pesto (click to Read More)

    By Chef Hillary Gallagher

    (makes 16 oz. or 1 pint)

    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

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

  • Miltons: Pan Seared Diver Scallops with Lemon-Cajun Butter Sauce (click to Read More)

    Serves 2


    • 6 large sea scallops
    • 2 cups cooked Arborio rice
    • ¼ cup diced Andouille sausage
    • ¼ cup crawfish tails
    • ¼ cup sweet corn
    • 2 tablespoons sliced scallion
    • ¾ cup low country boil stock
    • ¼ cup heavy cream
    • 1 cup sliced Brussels sprouts
    • 1 cup sliced cremini mushrooms
    • 2 ounces Lemon-Cajun Crab Butter Sauce*
    • 1 tablespoon butter
    • Vegetable oil (to coat the sauté pan)

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

    Serves 4
    By Chef Hillary Gallagher


    • 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


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

  • Milton's Cuisine & Cocktails: Jumbo Lump Crab Cakes with Meyer Lemon & Goat Cheese Grits and Fried Green Tomatoes (click to Read More)

    Crab Cake Ingredients

    - 2 pounds jumbo lump crab meat
     -2 slices white bread, diced
    - ¾ cup Old Bay Aioli*
    - 1 tablespoon chopped parsley
    - 8 pieces jumbo asparagus, grilled
    - 1 quart Meyer lemon-goat cheese grits**
    - ½ cup cracked mustard butter sauce***

    Old Bay Aioli Ingredients*

    - 2 cups mayonnaise
    - 1 egg
    - 1.5 teaspoons Worcestershire
    - 1.5 teaspoons hot sauce
    - 1.5 teaspoons lemon juice
    - 1

  • Taste of Life: Cherry Pistachio Frozen Parfait (click to Read More)

    By Chef Paul Bodrogi

    Parfait Ingredients:

    - 2 oz. water
    - 5 oz. sugar
    - 2.5 oz. egg whites
    - 16 oz. heavy cream
    - 2 oz. chopped pistachios
    - 3 oz. canned dark cherries

    Parfait Procedure:

    1. Line a bread pan with plastic wrap.
    2. Whip the heavy cream until very soft peaks form.
    3. Pour egg whites into a mixer with a whip attachment.
    4. Cook the sugar and water to a temperature of 248 degrees.
    5. When

  • Milton's Cuisine & Cocktails: Crème Brûlées (click to Read More)


    1 qt. heavy cream
    1 cup white sugar
    1 cup egg yolks
    1 vanilla bean
    Extra sugar for sugar shell
    1 pint of your favorite berries


    1. In a stainless-steel sauce pot, combine the sugar and heavy cream together. Cut the vanilla bean in half, and scrape the seeds; place it in the cream.
    2. Heat the cream over medium heat, and stir until the cream is warm and the sugar is dissolved, and bring the mixture to a simmer.

  • Taste of Life: Minestrone Soup (click to Read More)

    By Chef Hillary Gallagher


    • 1 oz. bacon
    • 2 oz. olive oil
    • 1 medium onion, diced
    • 2 stalks celery, diced
    • 2 medium carrots, diced
    • ½ small head green cabbage, chopped
    • 1, 14-16 oz. can fire-roasted tomatoes
    • 2 qt. chicken stock
    • 4 oz. cooked chickpeas
    • 6 oz. cooked ditalini pasta or other small variety
    • Salt and pepper to taste
    • ¼ cup parmesan