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Chef Russel Casey's Lamb Sliders

Since taking over at Bounty on Broad in 2015, Chef Russell Casey has been working hands-on with small farms in the Memphis area and we're always proud to be featured on his menus. We love this guy,...

Chef Alex Harrel's Smoked Short Ribs

Fresh off of a Bon Appetit Magazine Hot 10 list, James Beard Nomination and a dinner at the James Beard House, Chef Alex is here to bring you a really incredible short rib! He has supported our far...

Chef Phil Whitmarsh's Bone Marrow Dumplings

Chef Phil has worked with us for a long time and we're thrilled to be on his menu at Jewel of the South located on the edge of the French Quarter in New Orleans! It's the perfect place to grab a co...

Chef Hunter Evans’ Beef Tartare

½ Pound of Beef Round 2 Tbsp of mayo  1 Tbsp of dijon mustard  2 Tbsp of finely chopped Chives  1 Tbsp of chopped Dill  Juice of ½ a lemon  Kosher Salt  Fresh Cracked Black Pepper    Take t...

Roasted Beef Marrow Bones

Ingredients Two Marrow Bones 1/4 cup Olive Oil Clove of Garlic One Lemon A Sprig of Rosemary Salt and Pepper to Taste Your Favorite Toasted Bread Directions Preheat oven to 475 degrees. While yo...

Little Nona's Meatballs

When I think about the first meal I can remember eating, it’s my great grandmother’s spaghetti and meatballs. She only made it on Sundays and we all sat around her linen covered table and ate it t...

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