Brunch January 3, 2017 Smoked Ora King Salmon, Potato Waffle, Poached Egg, Creme Fraiche & Herb Salad This easy but classy brunch recipe, which was created by Matt Wilkinson, the executive chef at Pope Joan restaurant in Melbourne, Australia, features Ora King Salmon from New Zealand and gives you a reason to use your sometimes neglected waffle iron.
Side Dishes January 3, 2017 Cornbread Oyster Stuffing "It's kind of a New England meets the South stuffing recipe," says Chef of Louisville, Ky.'s 610 Magnolia.
Main Course January 3, 2017 Striped Bass with Sweet Potatoes Esca’s fish-whisperer chef Dave Pasternack makes an autumnal, perfect-for-the-season pan-seared striped bass with roasted sweet potatoes that might even lure your turkey lovers.
Main Course January 3, 2017 Kale-Wrapped Flounder with Lemon, Fennel, and Oregano Riffing off the idea of steaming fish in banana leaves and baking fish in aluminum foil packets, using hardy kale leaves as a wrapper for delicate flounder gives you a neat little package whose crispy edges add a great texture.
Main Course January 3, 2017 Luke Garvey’s Shrimp & Grits Benedict In 2008, Luke Garvey, who was just 12 years old, tied for 1st place in the amateur cooking competition at the annual Shrimp and Grits festival in Jekyll Island, Georgia.
Main Course January 3, 2017 Karen Bolin’s Shrimp & Grits Karen won the 2010 amateur cooking competition at the Annual Shrimp and Grits festival held in Jekyll Island, Georgia.
Main Course January 3, 2017 Harlan Hambright’s International Georgia Shrimp and Grits Harlan won the 2011 amateur cooking competition at the annual Shrimp and Grits Festival in Jekyll Island, Georgia.
Main Course January 3, 2017 Chef Whitney Otawka’s Georgia Shrimp and Grits Using fresh, quality shrimp still in the shell, like Georgia white shrimp adds sweetness to this dish.
Main Course January 3, 2017 Chef Michelle Weaver’s Shrimp and Grits Fresh shrimp and local hand milled grits are what make this version an authentic lowcountry favorite.
Main Course January 3, 2017 Rebecca Lang’s Atlantic Shrimp and Grits The tomatoes and prosciutto in this recipe let the sweet flavor of the shrimp stand out.
Main Course January 3, 2017 Chef Abigail Hutchinson’s Shrimp–n–Grits Last year, Chef Hutchinson’s dish was awarded the People's Choice Award for Best Shrimp and Grits at the Shrimp and Grits Festival held annually in Jekyll Island, Georgia.
