Friday Favorites
Read about Chef Ant’s favorite meal of the week.
Classic Chicken Gumbo
“Every time I go to New Orleans, I always have to have a bowl of this traditional Cajun dish” -Chef Ant
Lo Carb Soy & Apple Cider Vinegar Braised Pork
“This Lo Carb Soy & Apple Cider Vinegar Braised Pork is based on one of my favorite Filipino dishes that I grew up eating. Adobo is one of the first dishes my mom taught me.” -Chef Ant
Chilled Peach & Tomato Gazpacho
“With the summer heat coming to an apex, this soup is perfect to cool your palate with its seasonal ingredients.” -Chef Ant
Slow Cooked Angus Chili
“I have always loved doing this style of chili in the summer. I don’t know why, but on these hot summer days, I always think of the spices, chilis and comfort a good chili brings.” -Chef Ant
Three Cheese Eggplant Involtini
“This was one of first Italian dishes I learned, so I had to make it my own.” -Chef Ant
Cocoa Braised Brisket
“I know it’s more suitable for fall, but all this rain lately makes me want to stay inside and eat something warm, comforting and cozy.” -Chef Ant
Gluten Free Boneless Lemongrass Chicken Thighs
“I love these thighs in the summertime for grilling out. You can marinate them the night before, and they are so perfect to serve either over a salad or noodles” - Chef Ant
Mediterranean Shrimp Orzo
“A great dish for the warm evenings on the patio. Light, filling and delicious.” -Chef Ant
Bacon Wrapped Pork Tenderloin with Strawberry Preserves
“Local strawberries are in season, and the sweet preserves go great with the saltiness of the bacon.” -Chef Ant
Keto Almond Manchego & Local Pork Chorizo Meatballs
“This dish was inspired by my time as a chef de cuisine at a tapas restaurant in Charlotte. I still feel tapas is the best way to dine.” -Chef Ant
Shrimp n’ Grits
“A staple of Southern cuisine is one that is flavorful and comforting” -Chef Ant
Sherry Garlic Shrimp Paella
“One of the first restaurants I was chef at was a Spanish tapas restaurant and this was one of the favorites to cook, serve and eat!” -Chef Ant
Bison Stuffed Red Peppers
“Such an appealing dish, both aesthetically and nutritionally balanced.” -Chef Ant
Whole30 Romesco Grilled Chicken Breast
“Romesco is a sauce made from a purée of roasted vegetables seasoned with smoked paprika and sherry vinegar. Very light and smokey addition to meat, fish or vegetables.” -Chef Ant
Grilled Local Sausage & Peppers Penne
“When I was in culinary school in Providence, RI, we would go to Federal Hill, the Italian neighborhood, and get locally made Italian sausage. It was so good!” - Chef Ant
Moroccan Style Braised Chicken Thigh & Apricot Tagine
“Such a favorite, full of flavors and comfort.” -Chef Ant
Bison Bolognese
“An old chef of mine in Providence showed me how to make bolognese the way his family had made it for years.” -Chef Ant
Keto Creamy Tuscan Chicken Breast
“This is great dish for those looking for delicious comfort and are following the Keto diet.” -Chef Ant
Sweet Tea Brine Chicken Thighs
“I used to do this brine with chicken wings, bake and chargrill them. So delicious!” -Chef Ant
Spicy Shrimp Piri Piri
“I love this dish. I learned it from a South African chef I worked for in Sarasota. So easy and flavorful!” -Chef Ant
Classic Chicken Gumbo
“Two of the chefs that inspired me early on were Paul Prudhomme and Emril Lagassse. Both are creole chefs that make food exciting to cook. Gumbo is a signature dish New Orleans and I love making it.” -Chef Ant
Mediterranean Style Baked Salmon
“A very easy and delicious way to prepare salmon. Not a heavy dish and the tapenade compliments the natural oils of the fish.” -Chef Ant