Recipe Archive

Our inaugural shoot! Join Chef Sho'Nuff as he takes you step by step through his spin on this dinner classic!

Episode 2! Chicken alfredo? Sounds lame. Let Chef ShoNuff show you how to turn this classic into something incredible!

Highlights from this year-round favorite, straight from Chef ShoNuff's kitchen to your table!

Let's start with the lambchops!

• Pre-season your lamb rack with salt, pepper, garlic powder, and onion powder.
• Cook in the oven (or grill if you prefer!) at 375 for 20 minutes, or until an internal temperature of 145 at the center of the lamb rack.

And now for the Pomegranite Citrus Vinaigrette

• 1 sprig parsley
• 1 cup pomegranite juice
• 1.2 cup mandarin orange nectar
• 1 teaspoon honey
• 2/4 cup EVOO
• salt and pepper to taste

• Combine parsley, juice, salt, and pepper into a food processor, blender, or large mixing bowl with an immersion blender.
• Blend until light froth forms.
• Slowly pour in EVOO until emulsion is set.

Served with mixed greens, strawberries, blackberries, tangerine, and feta cheese! Enjoy!

Just in time for the fall season, Chef ShoNuff's astonishing Caramelized Apple-Glazed Chicken!

• 7 chicken thighs, disjointed
• 3 sprigs rosemary
• 2 sprigs thyme
• 2 cooking apples, yellow diced
• 2 cups broth
• 1 sprig parsley
• 1 medium sized yellow onion, diced
• 1 bay leaf
• 1 clove of garlic, minced
• 1 teaspoon cracked black pepper
• 1 teaspoon coarse kosher salt
• 1 stick butter
• 1 cup rice
• 1/4 cooking wine

• Preheat oven to 420 F

In In a 12 inch iron skillet, over medium high flame, sear the thighs, skin down, until most of the fat has rendered, leaving a crispy golden-brown crust, turning frequently to avoid burning the skin or scorching the oil. Remove the chicken and set aside. Drain the pan of fat and remove the drippings. Set aside for the rice.

Add 1/4th of the stick of butter aeromatics (minced onions and garlic) and a stick of cinnamon. Once onions and garlic turn translucent, add diced apples cooking them down until they are translucent as well, and the sauce forming in the pan is ' au sec' yeilding a dry, yet sticky texture.

Deglaze with cooking wine, then add chicken, skin side up this time, then simmering the sauce in the skillet with the remaining butter. Place skillet into middle rack in the oven.

Using a spoon, baste the skin of the chicken with the butter sauce every 5-7 minutes for about 20-25 minutes or until a minimum internal temperature of 165F, but you can further braise it to shredding point, adding more broth or wine to the sauce to replace evaporated moisture for no longer than 2 hours.

Use the drippings from rendering the gravy from the skillet to flavor the broth used to cook the rice.

Serves 5-6

EP 4-Eggs: Three ways
On Today’s episode, Chef Sho’ Nuff shows you 3 simple yet delicious ways to prepare a breakfast essential. A great morning starts with a great breakfast and that’s where we come in!