Back Road Bistros: THE TRACKS

Back Road Bistros: THE TRACKS

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Donna Pearson started The Tracks eight years ago, on a budget that most financial experts would have laughed at, but Pearson and her stalwart friends Nikona Tidwell and Becky Wammack have made it work. The Tracks hums with activity, old friends great each other, and...
Shrimp Bake

Shrimp Bake

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SHRIMP BAKE 1½ pounds large shrimp, peeled and deveined 1 (12.8-ounce) package smoked Andouille sausage, thinly sliced 2 ears corn, each cut crosswise into 4 pieces 1 pound small red potatoes, washed and halved 2 lemons, sliced 2 tablespoons olive oil Tony Chachere’s...
BIG EASY CHICKEN

BIG EASY CHICKEN

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1 chicken, cut into pieces ¼ cup olive oil 1 (16-ounce) jar Italian olive salad Angel-hair pasta, cooked and drained Preheat oven to 300 degrees. In a large Dutch oven or black iron skillet over medium heat, brown chicken with ¼ cup olive oil. Do not cook through....
PORK CHOPS WITH RED PEPPER JELLY

PORK CHOPS WITH RED PEPPER JELLY

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4 (3⁄4-inch-thick) bone-in center-cut pork chops 1 teaspoon salt 1⁄2 teaspoon ground black pepper 3 tablespoons butter, divided 3 tablespoons olive oil 2 tablespoons all-purpose flour 1⁄2 teaspoons red pepper flakes 1/3 cup dry white wine 3⁄4 cup chicken broth 1⁄2...