Artichoke Dip

Main Ingredients: artichoke hearts, lemon, egg yolks, mayonnaise, dry white wine, Parmigiano-Reggiano, chopped chives or 2 tablespoons minced scallion green part only, Dijon mustard, Worcestershire Sauce, hot red pepper sauce

2 pounds of frozen artichoke hearts
1 lemon, quartered
3 large egg yolks
½ cup mayonnaise
½ cup dry white wine
¼ cup Parmigiano-Reggiano, finely grated
2 tablespoons chopped chives or 2 tablespoons minced scallion green part only
2 teaspoons Dijon mustard
1 teaspoon Worcestershire Sauce
Dashes of hot red pepper sauce

Drop the frozen artichoke hearts straight into boiling water with quartered lemon and cook until tender, about 10 minutes. Drain the artichokes in a colander set in the sink, discard the lemon quarters and refresh the artichokes under cool running water until room temperature. Place the artichokes, egg yolks, mayonnaise, wine, Parmigiano-Reggiano, chives, mustard, Worcestershire sauce, and pepper sauce in a food processor fitted with the chopping blade. Pulse a few times, and then scrape down the sides of the bowl and process until smooth. Spoon the dip into an oven-safe crock or small deep baking dish. Bake until set, bubbling, and lightly browned, about 40 minutes. Set aside at room temperature for 5 minutes before serving.

Roben Mounger, Columbia, TN

Goat Cheese Stuffed Chicken Thighs

Main Ingredients: soft goat cheese, raisins, dry breadcrumbs, fresh chives, fresh oregano, black pepper, olive oil, mixed dried Italian herbs, salt, chicken thighs

Chevre (Goat Cheese) Stuffed
4 ounces soft goat cheese
1/3 cup raisins
2 tablespoons dry breadcrumbs
1 tablespoon chopped fresh chives
1 tablespoon chopped fresh oregano or 1 teaspoon dried
1/2 teaspoon freshly ground black pepper
1 tablespoon olive oil
1 tablespoon mixed dried Italian herbs
1/2 teaspoon salt
8 chicken thighs

Preheat oven to 400 degrees.
In a small bowl, combine the cheese, raisins, breadcrumbs, chives, oregano and pepper.
In another small bowl, combine the oil, Italian herbs and salt.
Place the chicken on a rack in a roasting pan.
Lift the skin of each thigh and place one-eighth of the cheese mixture under the skin. Brush the skin with the oil mixture.
Roast for 30 minutes or more until the juices run clear.

Roben Mounger, Columbia, TN

Grilled Trout w/Crab & Corn Ragout

Main Ingredients: butter, corn, bell pepper, shallot, cream, crab, tarragon, chives, trout, olive oil

1-2 Tbl of butter
2 cups shucked corn
1 Tbl each red, yellow and green bell pepper, finely chopped
1 tsp minced shallot
6 oz. heavy cream
8 oz crab meat
1 tsp each of fresh tarragon and chives, finely chopped

4 - 10oz trout
1 tsp olive oil

Salt & pepper to taste

In a heavy sauté pan, sauté corn, peppers & shallots in butter until
lightly cooked. Add cream and reduce over medium heat until thick. Add
crab meat and gently heat until warm, about 1-2 minutes. Season with salt
& pepper and fresh herbs. Set aside, off-heat, while grilling trout.

Brush trout with olive oil and season with salt & pepper. Heat your grill
to a medium heat. Grill the trout - skin side up over for about 3 – 4
minutes. Then flip and cook for 1 – 2 minutes more. Remove from heat to
let rest on a serving platter. When ready to serve, top with crab sauce
and serve with your favorite side dish.

Brian Uhl, Exec Chef, Cabana, Midtown Cafe & Sunset Grill

Herbed Butter

Main Ingredients: Italian parsley, tarragon, basil, fresh chives, unsalted butter, softened, lemon juice, freshly ground pepper, salt, garlic, tabasco,

Even a single herb can be used to produce memorable results.

½ cup Italian parsley
2 tablespoons fresh tarragon
2 tablespoons fresh basil
2 tablespoons fresh chives
8 tablespoons, (1 stick) unsalted butter, softened
2 teaspoons fresh lemon juice
1 teaspoon freshly ground pepper
½ teaspoon salt
1 finely chopped clove of garlic
Tabasco to taste

Place parsley, tarragon, basil and chives in a food processor or finely chop by hand. Add the butter, lemon juice, pepper and salt, and Tabasco to taste until well mixed. Cover and place in refrigerator for 30 minutes. Form into a log about 1 inch in diameter. Wrap in wax paper, twist ends of paper and chill several hours before serving on anything and everything – delicious. Refrigerate or freeze for up to six months. Slice as needed.

Roben Mounger, Columbia, TN

Lobster & Brie Mac and Cheese

Main Ingredients: cream, pasta, brie, parmesan cheese, lobster, chives, country ham Prosciutto, olive oil

2 cups heavy cream
4 cups cooked ditalini pasta (or any small cut macaroni)
5 oz brie cheese cut in small cubes
1 oz freshly grated parmesan cheese
8 oz cooked lobster meat
2 tablespoon cut chives
Salt & black pepper to taste

Benton’s country ham Prosciutto, sliced paper thin
8-10 slices
1 teaspoon olive oil

“MAC AND CHEESE” with Benton's Smokey Mountain Country Ham Crisp

In large sauté pan bring heavy cream to boil, add cooked pasta and reduce cream by 1/3 , season with salt & pepper. Stir in cheese, & lobster meat. Heat until lobster is warmed thru & cheese is melted.

Brush country ham with olive oil & bake on sheet pan @ 350’ for 6-8 minutes or until ham is crisp.

Spoon “mac and cheese onto plate top with crispy country ham, sprinkle with chives & garnish with & lobster claw

Brian Uhl, Exec Chef Cabana, Midtown Cafe & Sunset Grill

Radish Salad

Main Ingredients: radishes, chives, pumpkin, sunflower seeds, olive oil, parmigiano-Reggiano, ½ cup dried fruit, Salt and freshly ground pepper, Arugula, radish greens, variety of lettuces

2 bunches of radishes, a variety if possible (guaranteed by a CSA)

2 tablespoons thinly sliced chives

Pumpkin or sunflower seeds to suit yourself

olive oil

4 ounces of a Parmigiano-Reggiano or (my favorite, Bonnie
Blue Parker)

½ cup dried fruit (my favorite, cherries – raisins or cranberries will also be delicious)

Salt and freshly ground pepper

Arugula and radish greens or a variety of lettuces

Set aside the most tender radish greens. Trim the radish roots, leaving just a bit of the stem, and wash them well. Wick up the excess moisture with a towel, and then slice thinly, either lengthwise or crosswise. Put them in a bowl and toss with the chives, dried fruit, seeds, radish greens, and enough oil to coat lightly.

Place the radishes on a platter, shave the cheese over them, and then add salt and pepper and the greens. Toss. Yum.

Roben Mounger, Columbia, TN