Chef Damaris Phillips Recipes

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Chicken & Cheese Fondue

Course:

Appetizer

Cuisine:

American

DIRECTIONS:

1. Combine the beer, half-and-half and cream cheese in a large saucepan over medium-low heat and cook, whisking, until the cream cheese is melted and well incorporated, about 5 minutes.
2. Add the mustard powder and garlic powder to the saucepan. Season with salt and pepper and whisk to incorporate. 
3. Stir in the Cheddar and smoked gouda and cook, stirring, over low heat until all the cheese is melted.
4. Fold in the chicken and continue to cook for 3-5 minutes until the sauce is thick and ingredients combined.
5. Serve 1/2 cup in individual bowls with Pretzels on the side. 

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Orange Chocolate Icebox Pie

Course:

Dessert

Cuisine:

Southern

DIRECTIONS:

1. Preheat the oven to 350 degrees F.
2. Whisk the egg yolks in a medium bowl until smooth. Add the sweetened condensed milk, and the orange juice, lemon juice, zest and extract. Stir until smooth, then pour into the pre-made crust.
3. Bake on the lowest rack until the center of the pie is just set, 15 to 20 minutes. Remove from the oven and let cool for 1 hour, then refrigerate for another hour until chilled.
4. Meanwhile make the whipped cream. to a stand mixed fitted with the whisk attachment add the cream and sugar. Mix on medium until thick and you see the edges of the whisk as it moves though the cream, about 3-5 minutes. stir in the extract. Store in the refrigerator until you are ready to serve.

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Dark Chocolate Punch Cups

Course:

Dessert

DIRECTIONS:

1. In a medium saucepan over low heat combine the cream, milk, mayonnaise, sugar, and malted milk powder. Whisk constantly and bring to a simmer.
2. Remove from heat and pour in the chocolate chips. When smooth, stir in the vanilla extract.
3. Divide evenly between 10- 4-ounce punch cups or teacups, (basically any small containers that you have. I think the more mismatched the cuter!)
4. Refrigerate until set up, about 2 hours.
5. Drizzle berries with honey if they aren’t very sweet.
6. Top each pot de creme with 1.5 ounces berries and 2 heaping tablespoons whipped cream.

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Spicy Roasted Pork Loin

Course:

Breakfast

Cuisine:

American

DIRECTIONS:

Pork Loin:

Preheat the oven to 350 degrees F.

In a small bowl, stir together the salt, black pepper, chipolte chili powder, the cumin, the paprika, the cardamon, and the sumac. Set aside. Rubbed the trimmed the pork loin with evenly with the butter and sprinkle evenly with the spice mixture. Transfer to a shallow roasting pan (or my favorite, a cast-iron skillet). Roast until the internal temperature is 140 degrees F, about 40-45 minutes. Remove from oven and let rest for 10 minutes before slicing.

Dijonnaise:

Add the mayonnaise, the dijon, the whole grain mustard and the sorghum syrup to a bowl. Whisk to combine.

Pork Biscuit Sandwiches:

Slice the biscuits. Spread 1-2 teaspoons on the inside top and 1/2 teaspoon on the inside bottom of the biscuits. layer with 2-3 ounces of sliced pork. Enjoy!!!!!

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Apple Cheddar Biscuits

Course:

Breakfast

Cuisine:

American

DIRECTIONS:

1. Preheat the oven to 450 degrees F.
2. Combine Add flour, baking powder, baking soda, the sugar, and salt in a medium bowl using a whisk. Using a bowl scraper or your fingers, mix in the butter until the mixture resembles coarse meal; using your fingers will create a more cake-like texture. Add the green apples, the cheese and the onions, stir to combine. Make a well in the center and pour in 1 1/4 cups of buttermilk. Stir until just combined. If the dough looks dry add the remaining buttermilk.
3. Turn the dough out onto a floured surface and knead 6-7 times. Pat the dough into a 1 1/2 -inch-thick disc and cut out biscuits using a 3-inch biscuit cutter. (Make sure you don't twist the cutter otherwise you'll squish the sides and the biscuit won't rise evenly.) Knead the scraps together, re-roll and cut out biscuits until all the dough has been used.
4. Place the biscuits on a baking sheet lined with parchment paper. (If your biscuits touch slightly they will rise more but look less uniform). Bake until golden brown, 20 to 23 minutes.

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Bourbon Shrimp Boil

Course:

Lunch, Dinner

Cuisine:

Southern

DIRECTIONS:

1. In an 10-quart stock pot, bring the shrimp boil seasoning, 1/4 cup of cajun seasoning, the salt, water, and bourbon to a boil.
2. Add potatoes and onions cook over high heat for 6 minutes.
3. Add the carrots and the celery and cook for 4 minutes
4. Add smoked sausage; continue to cook on high for 3 minutes.
5. Add corn to pot; continue to boil for 7 minutes.
6. Add shrimp and cook until opaque about 2-4 minutes.
7. Meanwhile, in a small saucepan over medium heat, melt the butter and add the hot sauce and the remaining cajun seasoning. Stir to combine. Remove from heat and set aside.
8. Drain cooking liquid; pour contents of the pot into several large bowl or shallow pails. Toss with half the butter sauce and serve with remaining butter on the side. Serve immediately and ENJOY!!!!!!!

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Pepper Jelly Roasted Turkey

Course:

Dinner

Cuisine:

American

Seasonal Event:

Christmas

DIRECTIONS:

Recipes Courtesy Damaris Phillips

Pepper Jelly Roasted Turkey Breast:

1. Preheat the oven to 325 degrees F.
2. Brush the turkey with olive oil and season with salt and pepper. Place the turkey breast, skin side up, on a rack in a roasting pan. Cover with aluminum foil and bake for 1 1/2 hours
3. Meanwhile, combine the red pepper jelly, butter, mustard and wine or water in a saucepan. Cook until smooth and combined, about 5 minutes.
4. Remove the turkey from the oven and brush with the glaze. Return to the oven, uncovered, for 20-40 minutes, until internal temperature reaches 165 degrees. The glaze should be caramelized and bubbly, but if not turn the oven to broil and broil for 2-3 minutes.
5. Remove from the oven and let rest for 10 minutes before cutting.

Crunchy Almond and Cranberry Napa Salad:

1. In a large bowl combine the cabbage, carrots, pepper, green onions and cranberries. Toss to combine. Cover with plastic wrap and store in the refrigerator until you are ready to serve.
2. Meanwhile, make the crunchy bits.
3. Preheat oven to 350 degrees F.
4. To a large bowl add the ramen noodles, sesame seeds and almonds. stir to combine and drizzle with the melted butter. Toss to coat evenly. Pour onto a cookie sheet in evenly and bake until golden brown, about 15-20 minutes. Stir every 5 minutes to make sure they don't burn. Remove from the oven and cool.
5. To make the vinaigrette, add the vinegar, oil, bourbon, honey, soy sauce and 2 tablespoons water to a saucepot. Bring the mixture to a boil, over medium heat. Boil for 1 minute and then remove from the heat and cool.
6. When you are ready to enjoy, add the crunchy bits to the bowl with the cabbage. Drizzle on the vinaigrette and toss to combine. Serve immediately!

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Herb and Pepper Crusted Pork Loin

Course:

Dinner

Seasonal Event:

Christmas

Host of "Southern and Hungry," Damaris Phillips is making a tasty dish with homemade pesto.

DIRECTIONS:

Pork Loin:

1. Preheat the oven to 425 degrees
2. In a small bowl, stir together the olive oil, rosemary, sage thyme, parsley, salt, black pepper, and crushed red pepper.
3. Trim the pork loin of any excess fat, and transfer to a shallow roasting pan (or a cast-iron skillet).
4. Rub the pork loin with oil and spice mixture, coating evenly.
5. Roast until the internal temperature is 140 degrees F, about 35-45 minutes.
6. Remove from oven and let rest for 10 minutes before slicing.

Vegetables:

1. Preheat the oven to 425 degrees
2. In a large bowl combine the vegetable oil, carrots, parsnips, sweet potatoes, onions, 1 teaspoon of salt and pepper and toss to evenly coat.
3. Place the vegetables in a single layer on 2 baking sheets.
4. Bake for 28-33 minutes, until all the vegetables are tender.
5. Stir halfway through using a metal spatula.

Pesto:

1. Press out the cloves from the roasted garlic heads and add them to a food processor along with the walnuts, parsley and 1/2 teaspoon salt.
2. Pulse until pulverized.
3. With the motor running, drizzle in the walnut oil.
4. Add the Parmesan and some lemon juice, and pulse until just combined.
5. Remove the vegetable from the oven and add them to a large bowl along with 1/4 cup pesto.
6. Toss to coat.
7. Arrange on a platter and spoon on the remaining pesto over the vegetables.

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Eggnog Rum Cake

Course:

Dessert

Seasonal Event:

Christmas

DIRECTIONS:

Cake:

1. Preheat the oven to 325°F.
2. Spray a 12-cup Bundt pan with cooking spray and set aside.
3. In a large bowl, combine the flour, the dry milk, the cornstarch, the baking powder, and the salt. Set aside.
4. In a stand mixer fitted with the paddle attachment, cream the butter and sugar on medium speed until light and fluffy.
5. Add the dry ingredients and mix until combined. It will look like a crumb topping.
6. In another bowl whisk together the oil, the buttermilk, the eggs, the rum, and the vanilla extract.
7. Slowly add the liquid mixture to the crumb mixture and mix until combined. (Pouring the liquid in slowly is important. The batter has a high ratio of liquid and will be thin almost like a thick crepe batter, but if you add the liquid too quickly you will get lumps that never go away no matter the amount of mixing!)
8. Pour the batter into the pan and bake on the center rack until the top is golden, the center is set and a toothpick comes out clean when inserted about 50-60 minutes. Let the cake cool in the pan for 10 minutes and then invert onto a cooling rack to cool.

Glaze:

1. In a glass bowl fitted over a double broiler add the chocolate, the powdered sugar, and the eggnog.
2. Heat over medium to melt the chocolate.
3. Stir the entire time so that the sauce doesn’t scorch.
4. When everything is smooth set aside until the cake is cool.
5. Spoon the glaze over the top of the cake allowing it to run down the sides. you can do this in three or so layers, just give the glaze a couple of seconds to set up before applying the next layer.
6. Garnish by grating fresh nutmeg on the top.

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Sweet Tea Pie

Course:

Dessert

Cuisine:

Southern

Seasonal Event:

Christmas

Yield:

Serves 8

DIRECTIONS:

Preheat the oven to 350°F (175°C).

Make the Crust:

1. Put the flour, salt, sugar, and instant tea in a food processor and pulse two or three times to combine the ingredients. Add the cream cheese and butter and pulse until a coarse meal is formed. Don’t overmix, or it will heat up the cold butter.
2. Slowly drizzle in ice water, 1 teaspoon at a time, pulsing, until a dough is formed and the mixture starts to pull away from the sides.
3. Sprinkle your counter with flour and turn the dough out onto the surface. Knead two or three times to form a round ball. Using a rolling pin, roll out a 12-inch (30.5-cm) disk.
4. Place in a 9-inch (23-cm) pie pan or tart pan (make sure it is not a deep dish or your filling will seem shallow) and roll the excess inward to create an edge. Put in the refrigerator while you make the filling.

Make the Filling:

1. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugar at medium speed until light.
2. Add the egg yolks one at a time, then the whole eggs, one at a time. Scrape down the sides of the bowl to ensure that everything is homogenous.
3. Stir in the flour, the cornmeal, and the salt by hand. Gradually add the tea, lemon zest, and lemon juice and mix to combine until the batter is thick and smooth.
4. Pour the mixture into the crust. Bake until the top is dark golden brown and the center is just set, 45 to 50 minutes.
5. Let cool on a wire rack, then chill for 2 hours before serving. Top with fresh peaches and Bourbon whipped cream.

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Catfish Po'Boys

Course:

Lunch, Dinner

Cuisine:

Southern

DIRECTIONS:

Avocado Rémoulade:

Put the avocado in a medium bowl and mash using a fork until almost smooth. It’s okay if there are a few lumps. Add the mayonnaise, lemon juice, mustard, and capers and mix with the fork until well combined. Taste and season with salt if needed. Cover the remoulade with plastic wrap and press it onto the surface to prevent any browning. Store in the refrigerator until you build the sandwiches.

Catfish Nuggets:

Heat 1/₂ inch (12 mm) of oil in a cast-iron skillet to 345°F (175°C). Lay out the fish pieces and pat dry with a paper towel. Sprinkle them with the seafood seasoning. Combine the bread crumbs, flour, and baking powder in a bowl and sprinkle with 1/₈ teaspoon salt and 1/₄ teaspoon pepper. Combine the egg and beer in a second bowl. Dip the fish in the egg mixture, letting any excess drip off, then dredge it in the flour mixture. Working in batches, fry the catfish in the hot oil, turning once, until golden brown, 3 to 5 minutes total. Remove with a slotted spoon or tongs and place on a paper towel-lined plate. Season with salt.

Assemble the Sandwiches:

Split each baguette piece open and remove some of the center to make room for the po’ boy ingredients. Spread both sides of the bread with remoulade—a little on the bottom and much more on the top, 3 to 4 tablespoons total per sandwich. Place four catfish nuggets on each sandwich and top with radish slices. Serve immediately.

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Vegetarian Fried Fish No'Boys

Course:

Lunch, Dinner

Cuisine:

Southern

DIRECTIONS:

Avocado Rémoulade:

Put the avocado in a medium bowl and mash using a fork until almost smooth. It’s okay if there are a few lumps. Add the mayonnaise, lemon juice, mustard, and capers and mix with the fork until well combined. Taste and season with salt if needed. Cover the remoulade with plastic wrap and press it onto the surface to prevent any browning. Store in the refrigerator until you build the sandwiches.

No'Boy Nuggets:

Put the cashews in the bowl of a food processor and process until small pieces are formed. Add the beans and blend for 1 minute. You do not want to form a smooth paste but leave a little texture. Transfer to a bowl and add the cheese, eggs, and seafood seasoning and stir until just combined. The filling will be loose, so be gentle when forming the nuggets. Using a 1-tablespoon scoop, portion the filling. Pat to flatten each scoop and dredge it in the bread crumbs. You should make about 24 nuggets.

Heat 2 tablespoons of the oil in a cast-iron skillet over medium-low heat. Working in batches, fry the nuggets in the hot oil, turning once, until golden brown, about 5 minutes per side. Add more oil if the pan looks dry. Remove with a spatula and place on a paper towel-lined plate. Season with salt.

Assemble the Sandwiches:

Split each baguette piece open and remove some of the center to make room for the no’ boy ingredients. Spread both sides of the bread with remoulade—a little on the bottom and much more on the top, 3 to 4 tablespoons total per sandwich. Place four nuggets on each sandwich and top with radish slices. Serve immediately.

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Butternut Squash and Mustard Green Lasagna

Course:

Dinner

Cuisine:

Italian

Seasonal Event:

Christmas

DIRECTIONS:

1. Preheat the oven to 350 degrees F.
2. Add 1 tablespoon avocado oil to a Dutch oven over medium heat, and allow to melt. Add the onions and sauté until tender, 3 minutes. Add the garlic and greens and spinach and sauté until wilted, 3 to 5 minutes. Stir in the poultry seasoning and sprinkle with salt and pepper. Set aside.
3. Add the cream cheese and milk to a medium saucepan over medium heat. Heat until the cream cheese has melted, about 5 minutes. Whisk in 1/2 teaspoon of the cayenne, and season with salt and pepper. Turn off the heat.
4. In a large bowl, combine the ricotta, eggs, 1 1/2 cups each of the Gruyere and Parmesan, and some salt and pepper. Stir to combine, then set aside.
5. Ladle 1/2 cup of the cream cheese sauce into a 9-by-13-inch flameproof baking dish, spreading with a spatula to cover the bottom. Add a single layer of noodles, and then layer with half of the remaining cream cheese sauce, half of the spinach mixture and half of the squash. Add a second layer of noodles, and then half of the ricotta mixture and all of the pesto. Add a third layer of noodles, followed by the remaining cream cheese sauce, spinach and squash. Add a fourth, and final, layer of noodles, and spread with the remaining ricotta mixture.
6. Cover the baking dish with aluminum foil, and transfer to the oven. Bake until the noodles are soft and the cheese is hot and melty, 55 to 60 minutes.
7. Remove the baking dish from the oven and turn on the broiler. Remove the foil from the baking dish. Top the lasagna with the remaining grated Gruyere and Parmesan. Broil until golden brown and bubbly, 3 to 5 minutes. Let rest for 15 minutes before serving.

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Print Recipe

Spiced Pumpkin Scones

Course:

Breakfast

Seasonal Event:

Fall

DIRECTIONS:

• Heat oven to 400˚F.

For the Scones:

1. In a medium bowl, combine the sugar, baking powder, pumpkin pie spice and salt. Add the flour. Cut in the butter using a bowl scraper until the mixture resembles a coarse meal. In a separate bowl, combine the pumpkin, egg, and milk. Make a well in the dry ingredients and pour in the wet mixture. Fold until just combined.
2. Turn the dough out onto a floured surface and knead until smooth, 5 to 7 times. Form into a flat disc, about 8 inches wide. Cut the disc like a pie into six pieces and place on a parchment-lined sheet. Bake until golden brown, 12 to 15 minutes. Let cool on the baking sheet.

For the Glaze:

1. In a medium bowl, stir together the confectioners' sugar, orange juice and zest. Cover with a damp towel until you are ready to use. Dip the top of each scone in the glaze, letting any excess glaze drip back into the bowl. Place on a cooling rack. Sprinkle with the raw sugar and let set.