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Spring House Restaurant: Lucky Bites

9:22 AM, Jan 1, 2014   |    comments
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WFMY -- Chef Timothy Grandinetti, Chef and Partner at the Spring House Restaurant in Winston-Salem, joined the Good Morning Show Crew on New Year's Day.

Grandinetti prepared his favorite recipes with lucky New Year's ingredients.

Here are his recipes:

Chef Grandinetti's Skillet Cornbread
1 cup yellow cornmeal
½ cups flour
1 teaspoon salt
2 Tablespoon brown sugar
1 Tablespoon baking powder
1 cup buttermilk
½ cups milk
2 eggs
½ teaspoons baking soda
¼ cup shortening
Oven = 450 degrees.
Combine dry ingredients.  Combine buttermilk, milk, and egg.  Stir GENTLY with a fork until combined.  Add shortening to batter.  Bake 30 minutes.  Enjoy!
Spring House Restaurant, Kitchen, & Bar's Hoppin' John
.25 lb. Bacon
.25 lb. HOUSE Sausage
1 cup Black Eyed Peas
1 Tablespoon Chile Flakes
1 Tablespoon Chipotle Peppers
2 big pinches Saffron
2 cups Jasmine Rice
4.5 cups Chicken Stock
Render bacon - remove from skillet & reserve.  Add sausauge - cook for 4-5 minutes.  Add reserved bacon, black eyed peas, chile flake, chipotle, saffron, & rice - stir/thoroughly combine.  Add chicken stock - NOTE: chicken stock should be HOT! From a rolling boil...  Stir & Cook - covered for 15-20 minutes in 375 oven.
Sweet & Spicy Collard Greens
Country Ham
1 Onion
1 Sweet Bell Pepper
3 cups Chicken Stock
4 Tablespoon Brown Sugar
4 Tablespoons Apple Cider Vinegar
3 Tablespoons Texas Pete Original Hot Sauce
4 cups Collard Greens
Render bacon - remove from skillet & reserve.  Add country ham, onion,& bell pepper - cook for 6-8 minutes.  Add remaining ingredients including reserved bacon.  Taste & adjust if necessary...  Cook for 1 hour - slow simmer.

Wicked Fast "Old School" Stewed Tomatoes
3 Tablespoons EVOO
1 Onion
4 cloves Garlic
2 Sweet Bell Peppers
3 stalks Celery
1 Zucchini
2-3 pints Cherry Tomatoes
.75 cup White Wine 
To taste S/P
.25 cup Sugar
1 Tablespoon Oregano
3 Tablespoons Basil
3-4 cups Chicken Stock
Saute onion & garlic - do NOT brown.  Add peppers, celery, & zucchini - combine & cook gently for 8-10 minutes.  Add cherry tomatoes. Add white wine - allow to reduce ALMOST completely!  Season with salt, pepper, add sugar, oregano & basil - stir to combine.  Add chicken stock & cook at a slow simmer for 20 minutes.

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