Chef Tanya Holland introduces her famous fried chicken; the secrets of her bacon cheddar green onion biscuits; a new take on salmon and collards the family will love.
Tanya shares her Creole spice mix and her jerk spice mix, which she uses in her jerk baby back ribs with pineapple glaze and a Creole dirty rice.
Tanya makes Creole meatloaf, smoked mashed sweet potatoes, roasted green beans with sesame sauce and apple bundt cake with brown sugar glaze.
Tanya makes her famous brunch of grits cakes Benedict and sweet potato scones with brown sugar icing; one of Tanya's favorite chefs and dear friend, "Queen of Bacon," Duskie Estes joins the fun.
Tanya thrives on bringing cultures together through food; she does her own spin on roasted beet soup, soulful cornmeal crepes with nutella, a shrimp creole and toasts with an aperol spritz.
Tanya's party menu includes cornmeal-coated fried okra, sweet potato blinis with cured salmon, crème fraiche and caviar, a Southern and French masterpiece, andouille gougeres and a bee's knees cocktail to toast the holidays.
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