- Cullman, Alabama


October 23, 2013

Moe’s wings earns top honors


Watermelon Salad


1 ea. Seedless watermelon (cubed)

3 c   Apple cider vinegar

1 c   Fresh dill (chopped fine)

1 ea. Red onion (julienne)

3/4 c  Honey

2 c  Sugar

Salt to taste

Mix all ingredients in a medium shallow pan. Be sure sugar dissolves in the vinegar. Allow ingredients to macerate for 24 hours.


Goat Cheese Aioli


1 c   Alabama goat cheese

1 clove Garlic (chopped fine)

2 ea. Egg yolks

1 1/2 c  Salad oil

1 ea. Lemon (zested and juiced)

1/2 c  Chives (chopped)

Salt and pepper


Combine egg yolks, zest, and juice of lemon into a bowl and season with a pinch of salt. Begin whisking vigorously while adding the salad oil very slowly. A mayonnaise will begin to form. If mayo appears to start separating or is too thick, you can add a tablespoon or so of cold water to mend the emulsion. Once all oil is added, fold in chives, garlic, and goat cheese. Salt and pepper.


Fig Chutney


2 1/2 c  Fig vinegar

1/2 lb.  Sugar

2 c  Cabernet

1 ea. Lemon (zested)

1 tsp. Pumpkin spice

3 c dried figs (small diced)

3 tbsp. Fresh ginger (grated)

Pinch of salt


Combine all ingredients (except figs) into a pot and bring to a boil and reduce by two-thirds. Add figs and cook on low heat until figs begin absorbing liquid.

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