Regina Charboneau, chef at Monmouth Plantation in Natchez was kind enough to share some of her favorite recipes that they serve guests during the holidays. One of the recipes was for this tasty roasted turkey with anchovies and spices.
Whenever I cook I try to stick to a few basic principles. The first one is to keep it simple and the second is to use the freshest ingredients possible. A little bit of olive oil, garlic and herbs are all you need to make this outstanding prime rib.
Here’s a savory dish that will be a favorite at your dinner table. This rack of lamb can be marinated 6 hours ahead of time in the refrigerator – a great time saver for a dinner party.
Arkansas chef and restaurateur Scott McGehee prepared this yummy chili at a Moss Mountain Farm Halloween party in 2013. We served it topped with a little fried sage and sour cream and a thick slice of corn and green chili cornbread. Delish!
I love to use honey to sweeten desserts, but it’s also delicious in savory dishes – like this slow cooked pork tenderloin. Honey, apples, onion and spices add rich flavor and the meat is extra tender thanks to the slow cooker.
In late summer and early fall there are plenty of tasty vegetables coming out of the garden. Things like eggplant, peppers and tomatoes. One of my favorite recipes makes the most of all of these, it’s a classic Italian dish called ratatouille.
It just makes sense that these vegetables taste good together since they come out of the garden at about the same time.