Tomato Sandwiches with Smoked Corn Aioli

I woke up a few minutes before the Cooper-Young Farmer’s Market opened on Satuday with a determination to buy heirloom tomatoes and corn on the cob to make a tomato sandwich with a smoked corn aioli for breakfast. An episode I watched on PBS’s A Chef’s Life introduced me to the idea. I succeeded in finding tomatoes but no corn on the cob at the market. … Continue reading Tomato Sandwiches with Smoked Corn Aioli

Smoked and Slow-Cooked Brisket Sliders

At a party in May, I debuted a tray of sliders made with slow-cooked brisket which received complimentary reviews. I didn’t find a recipe for what I wanted to make back then so I struck out on my own. For the Fourth of July, I revisited this creation and finalized a recipe that I am now comfortable sharing. Memphis and the Mid-South is steeped in traditions … Continue reading Smoked and Slow-Cooked Brisket Sliders

Grandma Favazza’s Sugo

I can’t claim rights to this Italian gravy recipe inherited through Paul’s family. I never met his Grandmother Mary Favazza, but her cooking heritage lives on. I occasionally make a few adjustments to the recipe. She was fond of Contadina crushed tomatoes, but you can add flavor variation with canned fire-roasted tomatoes. I’ve also use an equivalent volume of fresh, peeled Ripley tomatoes that produced one of the … Continue reading Grandma Favazza’s Sugo