3/26/2023 0 Comments Trisha yearwood favorite recipesWe all just want the bacon, like, it doesn’t have to be on anything,” she says. “When I’m cooking, if there’s bacon going on a burger or something, anybody at my house walks by and they’re going to take a piece of bacon. Though Yearwood includes plenty of vegetarian options, bacon plays a key role in “Trisha’s Kitchen,” including a breakthrough in snack technology called Bacon Straws: twisted bacon strips brushed with maple syrup and red pepper flakes and sprinkled with cheddar cheese. “It’s not just a celebrity putting her name on a cookbook. And it is a reflection of her life and her personality,” says Deb Brody, vice president and publisher of adult trade at Houghton Mifflin Harcourt. “Everything that’s in the book is the way she really is and the way she really cooks. Other nifty recipes include one for Camo Cake she made for her nephew’s birthday that uses food coloring to mimic the look of camouflage, and Chicken Potpie Burger, which combines a classic chicken potpie with a bun. Then it can be as tender or as tough as you like,” she says. You can get a really inexpensive cut of meat and slice it yourself, or you can have your butcher slice it in the strips for you and then you marinate it and then you just slow bake it. “It’s really a low and slow in the oven, like at 200 degrees for hours. Jerky turns out to have a special place in her kitchen, and yet she has learned that she doesn’t need fancy equipment or a dehumidifier to make her BBQ or teriyaki jerky. Trisha and Beth also recreated a dish that was never written down, Jack’s Fried Pies, named after her father (see recipe below). Her grandmother was a dessert specialist but none of her recipes seemed to have survived until the family recently found a little book with handwritten recipes, including one for Hundred Dollar Cupcakes. Yearwood also leaned on several family recipes for dishes in the new book, including some from her dad’s mom. Neither Yearwood nor Brooks are fans of raw fish - “we’re sort of roll-it-in-flour-and-fry-it people,” she confesses - but their girls are, so the recipe is a compromise. That same restaurant inspired her Steak & Avocado Rolls, which use soy wrappers to mimic sushi rolls. She walked away from a sushi restaurant in Tulsa, Oklahoma, with the origins of Garth’s Teriyaki Bowl, which uses marinated chicken and steak. Yearwood is open to ideas, even asking at restaurants how the chefs make favored dishes. And now they’ve become kind of family favorites and they feel like things that have been in the family forever,” she says. Trisha's Southern Kitchen airs Saturday's at 10:30am on the Food Network.“I’ve entered into a really cool phase and I really attribute the show for just giving me confidence to try new things. When Trisha and Garth were in town last year at First Niagara I had a chance to tell Trisha that this was my favorite recipe EVER! Garth said that the bundles were even better the morning after! I then told them I had made them for breakfast before and that I like to put an over easy egg over the bundles! I got a high five from Garth and Trisha told me that she might use that on her cooking show and give me credit! I'm not sure if she'll remember, but if you ever see it you'll know where she got it from! Pre-heat your oven to 400 degrees, make your bundles, mix your sauce and pour it over! Throw it oven for 25 minutes and get ready for deliciousness!
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