Daisy Peach, Hermitage, TN (2026)

06/06/2026

BLACKENED SHRIMP WITH REMOULADE SAUCE - Y’all. The flavors are next level. Pair with yellow rice and soooo good!!!

Ingredients
For the Remoulade Sauce (Optional)
½ cup mayonnaise
2 tablespoons whole grain mustard (Creole mustard preferred)
1 teaspoon sweet paprika
1 teaspoon Cajun or Creole seasoning (Louisiana, Tony Chachere's, etc.)
2 teaspoons capers (roughly chopped)
1 teaspoon horseradish
½ teaspoon pickle juice (dill or sweet)
½ teaspoon hot sauce (Tabasco, Crystal, Louisiana, etc.)
1 clove garlic (minced, smashed)

For the Shrimp
2 teaspoons paprika
¼ teaspoon salt
⅛-¼ teaspoon cayenne pepper (see Notes)
½ teaspoon cumin
½ teaspoon dried thyme
½ teaspoon black pepper
¼ teaspoon onion powder
1 pound raw shrimp (26 to 30 count, peeled, deveined)
1-2 tablespoons olive oil

Instructions
For the Remoulade Sauce (Optional)
Add ½ cup mayonnaise, 2 tablespoons whole grain mustard, 1 teaspoon sweet paprika, 1 teaspoon Cajun or Creole seasoning, 2 teaspoons capers, 1 teaspoon horseradish, ½ teaspoon pickle juice, ½ teaspoon hot sauce, and 1 clove garlic to medium bowl. Whisk until ingredients are fully combined.

Serve immediately with prepared shrimp, or cover and chill at least one hour (preferred).

For the Shrimp
Add 2 teaspoons paprika, ¼ teaspoon salt, ⅛-¼ teaspoon cayenne pepper, ½ teaspoon cumin, ½ teaspoon dried thyme, ½ teaspoon black pepper, and ¼ teaspoon onion powder to small bowl. Stir until spices are well-blended.

Place 1 pound raw shrimp in medium bowl and add spice blend. Gently stir or toss shrimp until fully coated in spice blend. Set aside.

Heat large skillet over medium-high heat. When pan is warm, add 1-2 tablespoons olive oil and swirl or tilt pan to distribute oil across entire surface. Continue heating pan over medium-high heat until oil is hot and shimmery.

When oil is ready, add seasoned shrimp to skillet. Cook shrimp, undisturbed, 1 minute. After 1 minute, flip shrimp over and cook 1 minute more, until shrimp are opaque and curled into "J" shape. Be careful not to overcook.

Transfer cooked shrimp to serving bowl or plate. Serve warm with remoulade sauce (optional) and preferred sides.

06/06/2026

TRUFFLE MAC AND CHEESE
Decadent and perfect for every meal. But pair it with a steak and y’all!!! Ten out of ten!!!

Ingredients
8 oz. medium shells uncooked
1 tablespoon unsalted butter
1 tablespoon all purpose flour
2 cups heavy cream
1 teaspoon salt
1 teaspoon cracked black pepper
⅛ teaspoon ground mustard
⅛ teaspoon ground nutmeg
3 teaspoons truffle oil
8 oz. shredded sharp white cheddar ~2 cups

Topping
2 tablespoons unsalted butter
½ cup panko bread crumbs
2 tablespoons fresh parsley minced

Instructions
Bring a large pot of salted water to a boil and cook the medium shells according to the package instructions.

In a large saucepan create your roux by heating 1 tablespoon of butter and 1 tablespoon of flour. Cook for 1 minute or until combined.

Cheese sauce in a pot.

Next, slowly whisk in the heavy cream. Continue whisking until all of the lumps are gone and the sauce is smooth.

Whisk in the salt, pepper, nutmeg, truffle oil, and white cheddar cheese.

Sauce with cheese and spices.

Fold in the noodles. Set aside.

Truffle mac and cheese with shell noodles.

Topping
Melt 2 tablespoons of butter in a large skillet.

When the butter is completely melted add the panko and cook for 3 to 5 minutes, or until the panko is golden brown.

Mac and cheese topping in a skillet.

Take off the heat and add in the minced parsley.

Top the mac and cheese and serve immediately

06/05/2026

BANANA BREAD BOURBON OLD FASHIONED
This cocktail will warm your soul friends!!!

INGREDIENTS
For brown sugar simple syrup:
1 cup water
1 cup packed brown sugar

For the cocktail:
2 ounces bourbon
1/2 ounce banana liqueur
1 teaspoon brown sugar simple syrup + more if you like a sweeter cocktail
1 dash of chocolate bitters
1 dash of black walnut bitters

INSTRUCTIONS
If making syrup, add the water and brown sugar to a sauce pan and heat on medium until the sugar has melted. Set aside to cool.

Add ice to a rocks glass.

Add Bourbon, banana liqueur, and brown sugar syrup. Add up to 1/2 ounce syrup if desired.

Finish with the black walnut and chocolate bitters and stir.

Garnish with chocolate shavings and a banana chip (optional).

06/05/2026

PRIME RIB SANDWICH WITH HORSERADISH CREAM SAUCE
Decadent and divine!!!

Ingredients
1 ½ lbs leftover prime rib or other steak (about 4-6 oz per person)
1 white onion, sliced
8 slices provolone cheese
2 cups arugula (or other crunchy green, lightly packed)
1 large baguette

For the Horseradish Cream Sauce
¾ cup sour cream
3 tablespoons horseradish
1 tablespoon Dijon mustard
2 tablespoons fresh squeezed lemon juice
1 tablespoon white wine vinegar
½ teaspoon kosher salt
2 tablespoon fresh chives, finely chopped

Instructions
For the Prime Rib Sandwiches:
Preheat Oven: to 325 degrees.

Make the Caramelized Onions: Heat a large pan on the stovetop to medium heat then add 2 tablespoons olive oil and the sliced onions. Stir occasionally until the onions are soft, golden/starting to brown, and sweet to the taste (roughly 30-40 minutes). Remove from heat. *You may need to adjust the heat and turn it down if they are browning too fast.

Reheat Prime Rib: Place the leftover prime rib in a large cast iron (or oven proof) pan and place in the oven to heat up (approx 15 - 20 minutes). Remove from oven and slice into thin slices.

Build Sandwiches: Cut the baguette into 4 equal-size pieces and cut them in half lengthwise. Place on a baking sheet, open-faced, and place two pieces of cheese on the bottom half of each sandwich. Place under the broiler for a couple of minutes to melt the cheese (paying close attention to not burn the bread).

Once the cheese is melted, remove from the oven and build each sandwich: add 3-4 slices of the warm steak, a small handful of arugula, and a couple tablespoons of caramelized onions, then top with 1-2 tablespoons of creamy horseradish sauce. Serve immediately and enjoy the heck out of these epic sandwiches.

For the Horseradish Cream Sauce
Place all ingredients in a bowl and mix together.

06/05/2026

BLOOD ORANGE PALOMA
Delish!!

Ingredients
Ginger Simple Syrup
¼ cup water
¼ cup granulated sugar
½ inch k**b fresh ginger peeled and smashed

Blood Orange Paloma
4 oz tequila blanco
3 oz freshly squeezed blood orange juice
1 oz freshly squeezed lime juice
1 oz ginger simple syrup
8 oz grapefruit soda such as Sq**rt or Jarritos, chilled
Ice for serving
blood orange slices or lime wedges for garnish

Instructions
Make the Ginger Simple Syrup
Combine the water, sugar, and sliced ginger in a small saucepan. Bring the mixture to a simmer over
medium heat, stirring until the sugar dissolves.

Remove from heat and let it steep for 15 minutes. Strain the syrup with a fine mesh sieve to remove the ginger and let it cool before use. (Store any extra syrup in the refrigerator for up to 1 week.)

Make the Blood Orange Paloma Cocktails
Fill two glasses with ice.

In a cocktail shaker, add the tequila, blood orange juice, lime juice, and ginger simple syrup. Fill the shaker with ice and shake well for about 30 seconds.

Strain the mixture evenly into the two prepared glasses.

Top each glass with 4 oz of chilled grapefruit soda and stir gently.

Garnish with blood orange slices or lime wedges.

Serve up cold!

06/05/2026

SUMMER HEIRLOOM TOMATO AND HERB PASTA
The perfect summer pasta!!!

INGREDIENTS
1 lb paccheri or similar pasta
2 cups cherry tomatoes, halved
4 garlic cloves, minced
1 tablespoon fresh basil, roughly minced
1 tablespoon fresh oregano, roughly minced
2 tablespoons panko, lightly toasted
1 teaspoon crushed red chili flakes
1 tablespoon extra virgin olive oil
Heirloom tomato slices, shredded parmesan cheese, fresh basil leaves for garnish

INSTRUCTIONS
Cook pacherri pasta according to box instructions.

Save 1/4 cup of the pasta water and reserve for later.

Drain pasta and set aside.

Heat olive oil in a large skillet over medium high heat.

Add half of the cherry tomatoes. Sauté about 5 minutes, until tomatoes start to release their juices and soften, stirring frequently.

Add garlic and sauté 1 minute, until fragrant, stirring frequently.

Add half of the fresh herbs and cook 2 minutes, stirring frequently.

Add cooked pasta, reserved pasta water, red chili flakes, and remaining herbs and tomatoes to the pan. Gently stir until pasta is warmed through and everything is coated in the sauce. Sprinkle with panko.

Garnish with tomato slices, parmesan, and basil as desired. Serve immediately.

06/05/2026

SPICY PINEAPPLE PALOMA
Delish and Devilishly Spicy!!

INGREDIENTS
For the Spicy Serrano Syrup:
1 cup water
1 cup granulated sugar
2 serrano peppers, halved

For One Paloma:
Salt, for ri***ng the glass
2 oz silver tequila
2 oz pineapple juice
1 oz freshly squeezed grapefruit juice
1/2 oz freshly squeezed lime juice
1/2 oz spicy serrano syrup (or more to taste)

INSTRUCTIONS
For the Spicy Serrano Syrup:
Combine the water and sugar in a small saucepan and set over medium heat. Add in the serrano peppers.

Bring the mixture to a simmer, stirring frequently, and cook until the sugar is completely dissolved, about 2-3 minutes.

Remove from the heat and allow the peppers to steep in the syrup for at least 10 minutes (longer is better). Strain out the peppers and discard.

This can be made ahead, cooled to room temperature, and stored in an airtight container in the fridge for up to one week. This will make enough syrup for several cocktails.

For One Cocktail:
Rim your serving glass with salt and fill with ice.

To a shaker filled with ice, add the tequila, pineapple/grapefruit/lime juices, and serrano simple syrup.

Shake vigorously for 30 seconds to thoroughly mix and chill the ingredients.

Pour the mixture into the prepared glass and garnish with slices of grapefruit or lime or a pineapple wedge. Serve immediately.

06/05/2026

CHICKEN SALAD PUFFS
Perfect for brunch, lunch or dinner.

Ingredients
For the Pastry
1 package Puff Pastry Store-bought with real butter
2 tablespoons Melted Butter For brushing before baking

For the Chicken Salad Filling
2 cups Cooked Chicken Breasts Grilled and chopped
1 cup Celery Diced finely
1 cup Grapes Halved, can substitute with apples
1/2 cup Onion Finely chopped yellow or green onions
1/2 cup Mayonnaise Homemade for extra flavor
1 teaspoon Salt Adjust to taste
1 teaspoon Tony’s Seasoning Can substitute with favorite seasoning

Instructions
Prepare Puff Pastry: Unfold the thawed puff pastry and cut it into 36 squares. Arrange these squares on a baking sheet, then brush each with melted butter and sprinkle lightly with salt for added flavor.

Bake Pastry: Preheat your oven to 400°F and bake the pastry squares for about 12-14 minutes, or until they are golden brown. Once baked, allow them to cool, then cut each square in half horizontally to create a top and bottom shell.

Cook Chicken: Season your chicken breasts with salt and grill until fully cooked. Allow them to cool completely before chopping them into small, 1/4 inch dice.

Make Chicken Salad Filling: In a large mixing bowl, combine your chopped chicken, diced celery, halved grapes, chopped onion, and mayonnaise. Stir together until well-combined and creamy.

Assemble Puffs: Take the bottom half of each pastry square and spoon 2-3 tablespoons of your chicken salad filling into it. Place the top half on and secure with a toothpick. Arrange the assembled puffs on a platter for serving.

06/05/2026

CHARRED CITRUS AND JALAPEÑO MARGARITA
Smoky, spicy and sweet. Perfection!!!

Ingredients
slices of limes and clementines optional garnish
1 lime halved
1 tablespoon coarse salt
1 tablespoon granulated sugar
½ jalapeno seeded
4 ounces reposado tequila
2 ounces orange liqueur
1 lime juice juiced
1 clementine juiced

Instructions
On a baking sheet lined with aluminum foil, arrange slices of limes and clementines and sprinkle them with sugar and broil them just until sugar crystalizes and the slices are charred.

On a grill pan, char the lime halves until lightly charred.

In a shallow dish, combine salt and sugar. Moisten two cocktail glasses with a lime and rim the glasses with the salt-sugar mixture. Fill glasses with ice and set aside.

Muddle charred lime and jalapeño in a cocktail shaker.

Add tequila, orange liqueur, lime juice, and clementine juice and fill with ice. Shake cocktail shaker until frosted.

Strain drink into prepared glasses and garnish with broiled lime and clementine slices, if using.

06/05/2026

SAUSAGE ROLLS WITH HOT HONEY - Delish. Sweet and Savory. Y’all need this.

Ingredients
1 pound breakfast pork and sage sausage, casings removed if necessary
1/2 cup freshly grated sharp cheddar cheese (omit for dairy-free)
1/2 cup panko breadcrumbs
2 large eggs, divided
2 tablespoons Dijon mustard
1 tablespoon fresh thyme leaves, plus more to garnish
1 (17.3-ounce) box puff pastry
2 tablespoons Everything But The Bagel seasoning
hot honey, such as Nature Nate’s, for drizzling

Instructions
Preheat the oven to 400°F and line a large baking sheet with parchment paper.

In a mixing bowl, combine the sausage, cheddar cheese, breadcrumbs, 1 egg, and fresh thyme.

In a separate small bowl, whisk together the remaining egg and 1 tablespoon of water until well combined. Set aside.

Unroll the puff pastry on a floured surface. Use a rolling pin to roll it out slightly to create a large rectangle and soften the puff pastry slightly (this helps make it easier to form and shape). Cut the pastry in half to create two long strips. Repeat with the second puff pastry dough, so that there are 4, long equal strips.

Divide the sausage mixture into fourths, shaping each portion into a long log.

Place each sausage log in the center, lengthwise along the pastry strips, pressing it down as needed so that it creates a long, thin line of sausage down the center of each puff pastry strip.

Brush one side of the puff pastry with the Dijon mustard, then brush the other side with the egg wash. Roll the pastry around the sausage, letting the egg wash act as glue, pushing the puff pastry together until it seals.

Flip it over so that the seam is on the bottom. Using a paring knife, score small slits into the top of the sausage logs, then cut them into 1½-inch rolls.

Place each roll seam-side down on the prepared baking sheet. Brush the tops with the remaining egg wash and sprinkle with Everything But The Bagel seasoning.

Repeat with the remaining dough and sausage.

Transfer to the oven and bake for 18 to 20 minutes, or until the pastry is puffed and golden brown and the sausage is cooked through.

Let the sausage rolls cool slightly before transferring to a platter. Drizzle each sausage roll with hot honey, sprinkle with extra thyme, and serve warm.

Daisy Peach

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