Rib-Wrapped Pineapple
Ribs are a summer staple, but have you ever wrapped them up with a big tropical flavor? Anna shares her rib-wrapped pineapple recipe. After trimming and seasoning her St. Louis rack of ribs, she slath...
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Grilled Asparagus Salad Recipe
Who doesn’t love a seasonally fresh salad, but all a little char flavor can bring the flavors to life. Anna makes a Grilled Asparagus Salad that is complemented by fresh fennel, other fresh greens and chopped dill. A soft-boiled egg adds an extra “wow” factor.
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Woodford Reserve Mint Julep Recipe
Anna starts by making the official drink of the derby – the Mint Julep. Anna’s secret is to use crushed or pebble ice for the perfect frothy consistency. You’ll know it’s ready for the first sip when you the cup gets frosty.
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Bourbon Brisket Burnt Ends Recipe
Onto some scrumptious snacks, starting with a Kentucky classic Bourbon Burnt Ends. They are smokey, tangy, and have just the right amount of sweetness, to bite into before placing your bets.
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Benedictine Spread Recipe
Anna makes another Kentucky Derby staple the Benedictine spread a cream cheese-based dip that Anna amps up with handfuls of shredded veggies and chopped herbs served in sweet baby bell pepper boats.
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The Woodford Spire Recipe
Anna shows you a trick to a great bourbon batch cocktail called the Woodford Spire made ahead of time for entertaining a big crowd. Planning on an extra lap? Anna suggests pulling back the reins and cutting it with a little club soda for staying power.
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Charlotte's easy & kid-proof cinnamon buns
These delicious, easy cinnamon buns are a perfect start to any morning!
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Pineapple Mango Salsa
The flavor-forward pineapple mango salsa brings it all together!
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Fried Mackerel
Who’s ready for some fried mackerel? They start with a signature flour mixture for an extra crispy bite, then the fish gets a buttermilk bath and tossed into a frying pan with canola oil. Chef tip: Keep the temperature at 350 degrees and cook for 2 minutes on each side.
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Ceviche
Anna teams up with the chefs from Key West’s Perry Hotel and Marina to cook and eat our catch. They start with ceviche, the trick here is a dash of Amarillo seasoning, and extra lime, and served with homemade tortilla chips.
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Hand Pulled Biang Biang Noodles
Chef Tracy Chang’s Hand Pulled Noodle recipe with a Biang Biang sauce.
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Pasta with Yellow Tomato Sauce & Snap Peas
Chef Carl Dooley shares how to make a delicious pasta with yellow tomatoes, snap peas, and fresh cod that is both unexpected and outstanding.
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Steamed black Bass with XO Sauce & Meyer Lemon
Chef Carl Dooley shares his recipe for steamed Black Bass with his out of this world, XO sauce drizzle, and a squeeze of Meyer lemon on top.
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Nubian Square's Suya Joint's homemade Egusi, Fried plantains and Fufu
Anna and chef Cecelia Lizotte join forces to bring you three delicious west African dishes from fried plantains to classic Egusi.
This special episode of the Chef’s Pantry is brought to you by our friends at Meet Boston. For more information, head to MeetBoston.com.
