• Signature Recipe Roundup: Thanksgiving Edition

    Thanksgiving and this season of gratitude evokes memories of the family gathered around the dining room table laden with holiday favorites, children dressed as pilgrims and Native Americans or volunteers reaching out across the community to help others. For the past five years, Signature has featured the Thanksgiving traditions, complete with recipes of local families and organizations. This year we’ve pulled all that together for a neat recipe book that our readers also contributed to.

  • TOP CHEF: Darryl Jackson

    Darrel Jackson, Brass Hat


    After scrapping the idea of doing a coffee-based cocktail  in honor of one of the world’s greatest photographers, Yousuf Karsh, a Turkish Canadian immigrant, an old party favorite was remembered. Named in honor of Ben’s photographer friend who has a fondness for denim jumpsuits, July’s cocktail is nearly effortless. Don’t skimp on making your own honey lemon mix – it’s a small step that makes a big difference in this crushable summer beverage.

    1 oz          honey lemon mix*

    ½ oz        Giffard Passionfruit liqueur

  • Angel Food Cake by Jessica Jacobs


    1 cup + 2 Tbls. cake flour

    1/4 tsp. salt

    1 3/4 cups white sugar

    12 large egg whites, room temperature

    1 1/2 tsp. cream of tartar

    1 tsp. vanilla extract



  • Cabbage and Meatballs by Jessica Jacobs


    1 head of green cabbage, cored and cut into strips

    1 tsp paprika

    2 cloves fresh garlic, crushed

    3 tsp Worcestershire sauce

    1 large yellow onion, diced

    1 can (15 oz) diced tomatoes

    pinch of sugar

    2 bay leaves

    For Meatballs:

    1 lb lean ground beef

    1 lb ground pork

    1 clove minced garlic

    1 tsp onion powder

    1 egg

    1/2 cup Italian seasoned breadcrumbs

    2 tbsp minced fresh parsley

    1 can (15 oz) tomato sauce

  • Potato Salad Recipe


    4 potatoes

    1/2 onion

    5 slices bacon

    1 cup mayo

    2 boiled eggs


    Cook bacon, remove from grease add chopped onion sauté. Boil potatoes and eggs and peel both. Cut up potatoes and egg.  Add all ingredients together.

  • Red Beans and Rice


    4 cans kidney beans

    1 large yellow onion

    2 cloves garlic

    1 Tbsp. red wine vinegar

    1 tsp. red pepper

    1/2 tsp. white pepper

    1/2 tsp. black pepper

    1/2 tsp. Ground Cumin

    1/2 tsp. Ground mustard

    1/2 tsp. thyme

    2 bay leaves

    Cubed ham (or ham and ham bone from glazed ham)

    Sausage, as much as you can stand – Polks Smokes and Conecuh

    White rice, follow directions.



  • Black Bean Burgers by Evan Curry


    2 20oz cans black beans
1 green bell pepper
1 white onion

    1 tbsp minced garlic

    1 cup roasted pumpkin seeds (ground)

    1 cup roasted sunflower seeds (ground)

    1/4 tsp cinnamon

    1/4 tsp chili powder

    1 tsp Italian seasoning

    Italian bread crumbs



    Process all ingredients, mix in spices. Add bread crumbs until just dry enough to not stick to your hands. Form into 6oz patties. Cook ‘em.

  • Dirty Blondie by Evan Curry


    1 lb of butter, melted

    4 cups of tightly packed dark brown sugar

    4 eggs, lightly beaten

    4 teaspoons of vanilla

    2 teaspoons baking powder

    1/2 teaspoons of baking soda

    Pinch of salt

    4 cups (128 g)  of all-purpose flour

    1 cup butterscotch chips

    1 cup Giradelli Milk Chocolate chips



  • Italian Pulled Pork by Garrett Marlin


    5 lbs pork butt or shoulder
    5 oz fresh Italian parsley
    5 garlic cloves, whole

    2 Sprigs fresh rosemary
    2 Tablespoons Kosher Salt and Black Pepper



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