Truffled Deviled Eggs

kale, mixed greens, radish, cucumber, red onions, toasted hazelnuts, roasted beets, and point reyes blue cheese tossed in sweet onion dressing

FARM SALAD

CHICKEN AND BACON

CATFISH TACOS

all butter biscuit, white onions, cilantro, avocado salsa neck bone gravy

FRIED CHICKEN

CARNITAS TACOS

served with pickled onions sauce, duck fat fries

CHICKEN LIVER MOUSSE

onions, gruyere cheese, pickles, salty sow special

DUCK FAT FRIES

field greens, orange fillets, goats milk feta, red onions, toasted hazelnuts, champagne vinaigrette

ROASTED BEET SALAD

BRUSSELS SPROUT CAESAR

SMOKED PASTRAMI SALMON

TRUFFLED DEVIL EGGS

Vanilla ice cream, sorghum syrup and local honey.

Bananas Foster Beignets

Salted caramel, whipped cream and almond biscotti.

Butterscotch Budino

Whipped cream, raspberry sauce and fresh berries.

Chocolate Truffle Cake

12oz Ribeye, duck fat fries, cold bernaise

Steak "Pomme Frites"

Sauerkraut, gruyere cheese, spicy brown mustard on artisan bread with horseradish dip & fries

Pastrami Dip

quinoa and lentils, chipotle tabasco lemon butter

Blackened Texas Redfish

Mashed potatoes, glazed carrots and fried egg.

Slow-Cooked Beef Shoulder

cheese grits,  pickled jalapeno & red onion, warm buttered flour tortillas, bbq jus

Smoked Pork Shoulder

Caramelized onions, Gruyere cheese, pickles, Salty Sow special sauce and duck fat fries.

Ranger Cattle Wagyu Cheeseburger

Fried smashed potatoes and neck bone gravy.

Crisp Chicken Thighs

Kale, mixed greens, radish, cucumber, red onion, toasted hazelnuts, roasted beets, & point reyes blue cheese with sweet onion dressing

Chicken & Bacon Farm Salad

Honey-whipped Goat cheese, arugula pistachio brittle and thyme vinaigrette.

Roasted Organic Beets

Place 12 large eggs in a single layer in a medium-large saucepan. Add cold water to cover eggs by about 1 inch (2.5 cm). Bring to a rolling boil over high heat. Once boiling, cover, remove from heat, and let sit for 10–12 minutes for fully set yolks. After time is up, transfer eggs to an ice bath (bowl of ice water) and chill at least 10 minutes to stop cooking and make peeling easier.

Hard-boil eggs

Crack and peel the cooled eggs. Rinse if necessary to remove shell fragments. Slice each egg lengthwise and carefully remove yolks into a medium mixing bowl. Arrange egg white halves on a serving platter or tray with the cavity facing up.

Peel and halve

Mash the egg yolks with a fork until smooth. Add 1 cup mayonnaise, 2 tbsp Dijon mustard, 1 tsp white wine vinegar, 1 tsp fine sea salt, and 1 tsp freshly ground black pepper. Mix until creamy and fully combined. Taste and adjust seasoning — add more salt, pepper, or a little extra mustard if desired. Fold in 1 tsp truffle oil, mixing thoroughly but gently to preserve a silky texture. If mixture is too stiff, add up to 1–2 tbsp more mayonnaise to reach a pipeable consistency.

Prepare yolk filling

Transfer the yolk mixture to a piping bag fitted with a star or round tip (or use a zip-top bag with a corner snipped). Pipe or spoon generous mounds into each egg white half so yolk filling is neat and slightly peaked.

Fill egg whites

Preheat oven to 400°F (200°C) and line a rimmed baking sheet with foil and a wire rack (or use a parchment-lined sheet). Lay 6 slices of thick-cut bacon in a single layer on the rack. If you prefer a slightly candied note reminiscent of Salty Sow bacon bits, sprinkle about 1 tbsp light brown sugar evenly over the bacon before cooking. Bake 12–18 minutes until bacon is crisp to your liking. Thicker bacon may require longer. Remove from oven and transfer bacon to a paper towel-lined plate to cool and crisp further.

Cook bacon

Once cooled, chop or crumble the bacon into small bite-sized pieces (about 1/4–1/2 inch). You should have enough to sprinkle approximately 1/2 to 3/4 tsp on each deviled egg half depending on preference. Reserve a few larger pieces for garnish if desired.

Crumble bacon

Sprinkle a small pinch (~1/8 tsp) of smoked paprika lightly over each filled egg for color. Top each egg with crumbled bacon pieces (about 1/2–3/4 tsp per half). Add a few snips of finely sliced chives over each egg. Optionally, place a tiny microgreen or herb sprig on some eggs for visual contrast. If you like an extra truffle aroma, very lightly mist (or use a toothpick to dot) an additional drop of truffle oil across 4–6 eggs — do not overdo it, truffle oil is potent.

Finish and garnish

Arrange deviled eggs on a platter and serve chilled or at cool room temperature. They can be prepared up to 24 hours ahead: keep the filled eggs covered in the refrigerator and add crumbled bacon and microgreens just before serving to retain crispness.

Serve

large eggs

mayonnaise

Dijon mustard

white wine vinegar

truffle oil (white or black)

fine sea salt

freshly ground black pepper

thick-cut bacon (or Salty Sow-style bacon)

light brown sugar (optional, for candied bacon)

chives, finely sliced

smoked paprika (or sweet paprika)

microgreens or small herb sprigs (optional)

Remove tough kale stems and stack leaves; thinly slice into ribbons. Rinse kale and mixed greens thoroughly in cold water, spin or pat dry, then place in a large salad bowl.

Prepare kale and greens

Thinly slice radishes and red onion; halve and thinly slice cucumber. Add radishes, cucumber, and red onion to the bowl with the greens.

Slice vegetables

Fold in the roasted beet wedges and coarsely chopped toasted hazelnuts so they are distributed evenly through the greens.

Add beets and nuts

Crumble the Point Reyes blue cheese and reserve. Toss the salad lightly with dressing (see below), then sprinkle the blue cheese on top and give one gentle toss so cheese remains slightly distributed in clumps.

Add cheese just before serving

Grate or finely mince the sweet onion or shallot and place in a small bowl or jar. Add mayonnaise, Greek yogurt, apple cider vinegar, honey, Dijon mustard, lemon juice, salt, and black pepper.

Whisk the mixture until smooth and the honey is fully incorporated. Slowly whisk in the olive oil to emulsify the dressing (or put lid on jar and shake vigorously for 30 seconds). Taste and adjust seasoning with more salt, pepper, or honey if desired.

Let the dressing rest for at least 5 minutes at room temperature to allow the onion flavor to mellow and meld with the other ingredients. If made ahead, refrigerate up to 3 days; bring to room temperature and whisk before using.

curly kale (stems removed, leaves thinly sliced)

mixed salad greens (mesclun or baby lettuces)

radishes (thinly sliced)

English cucumber (halved lengthwise and thinly sliced)

red onion (very thinly sliced)

roasted beets (cooled, peeled, cut into 1/2-inch wedges)

Point Reyes blue cheese (crumbled) or other blue cheese

toasted hazelnuts (coarsely chopped)

plain Greek yogurt

finely grated sweet onion (or shallot)

apple cider vinegar

honey

extra-virgin olive oil

lemon juice

salt

black pepper

If chicken breasts are thick, halve horizontally or place between plastic wrap and gently pound to an even thickness (~1/2 inch). Pat dry with paper towels. Season both sides with 1 tsp kosher salt, 1/2 tsp black pepper, smoked paprika, and half of the chopped rosemary.

Pound and season chicken

Preheat oven to 375°F (190°C) if you plan to finish in the oven (optional).

In a large skillet over medium heat, add bacon strips and cook until crisp, about 6–8 minutes, turning occasionally. Remove bacon to a paper-towel–lined plate and reserve 1–2 tablespoons of bacon fat in the pan. If you rendered more fat, pour off excess leaving about 1–2 tbs.

Increase heat to medium-high, add 1 tbs olive oil and 1 tbs butter to the skillet with the bacon fat. When hot and shimmering, add chicken breasts and sear 3–4 minutes per side until golden-brown. Do not overcrowd; work in batches if needed. Chicken will finish cooking in sauce or oven.

Sear chicken

Transfer seared chicken to a plate and tent loosely with foil.

Reduce heat to medium. Add remaining 1 tbs olive oil and 1 tbs butter to the skillet. Add minced garlic and remaining rosemary and thyme. Sauté 30–45 seconds until fragrant, stirring so garlic doesn’t burn.

Sauté aromatics

Pour in the 3 tbs chicken stock to deglaze the pan, scraping up browned bits from the bottom with a wooden spoon. Let the stock reduce slightly, about 1–2 minutes.

Deglaze

Stir in heavy cream and Dijon mustard, bring to a gentle simmer. Add the remaining 1/2 tsp kosher salt and remaining 1/2 tsp black pepper to taste. Simmer 2–3 minutes until the sauce slightly thickens. Squeeze in juice from half a lemon and stir.

Finish sauce

Nestle the seared chicken back into the skillet sauce. Roughly chop or fold bacon strips and scatter over the chicken. Spoon sauce over chicken. Simmer gently 4–6 minutes, until chicken reaches 165°F (74°C) internal temperature. If chicken is not cooked through, transfer skillet to the preheated oven for 6–8 minutes (ensure skillet is ovenproof).

Return chicken and bacon

Taste sauce and adjust salt/pepper or lemon as needed. Remove skillet from heat and let chicken rest 3–4 minutes so juices redistribute.

Adjust seasoning and rest

Sprinkle chopped parsley over the chicken. Serve chicken and bacon with pan sauce spooned over, alongside mashed potatoes or steamed vegetables if using.

Garnish and serve

boneless skinless chicken breasts

bacon strips

olive oil

unsalted butter

garlic cloves (minced)

fresh rosemary (finely chopped) or 1 tsp dried

fresh thyme leaves (optional)

smoked paprika

kosher salt

chicken stock or low-sodium chicken broth

heavy cream

lemon (juice)

flat-leaf parsley (chopped, for garnish)

baby potatoes or mashed potatoes

steamed green vegetables (broccoli, green beans)

Pat the catfish fillets dry with paper towels and cut into 1/2- to 1-inch strips suitable for taco filling.

Prepare fish

In a small bowl combine olive oil, smoked paprika, ground cumin, garlic powder, salt, black pepper and 1 tablespoon fresh lime juice. Stir to form a paste.

Toss the catfish strips gently in the seasoning paste until evenly coated. Let sit 5 minutes while you heat the pan and prepare slaw.

Heat a large nonstick or cast-iron skillet over medium-high heat. Add a thin film of oil or spray. When hot, add the seasoned catfish strips in a single layer (work in two batches if needed). Cook 2–3 minutes per side until opaque, flaky and lightly browned. Internal pieces should reach flaky texture — do not overcook. Remove to a plate and keep warm.

While the fish rests, combine green cabbage, red cabbage and shredded carrot in a medium bowl.

In a small bowl whisk together mayonnaise, plain yogurt, 1 tablespoon lime juice, honey, chopped cilantro, 1/4 tsp salt and 1/4 tsp black pepper until smooth.

Pour the dressing over the cabbage mixture and toss until evenly coated. Taste and adjust seasoning with additional lime or salt if desired.

Stir together sour cream, hot sauce (or minced chipotle), 1/2 tablespoon lime juice and 1/8 tsp salt until smooth. Adjust heat to taste by adding more hot sauce. Refrigerate briefly if preparing ahead.

Warm tortillas on a dry skillet or directly over a gas flame for 20–30 seconds per side until pliable and lightly charred. Keep wrapped in a clean towel to stay warm.

Divide the cooked catfish evenly between 4 warmed tortillas (about 2 per person for this recipe). Top each with a generous spoonful of cabbage slaw, a drizzle of spicy crema, sliced avocado if using, and a sprinkle of extra cilantro leaves.

Serve immediately with lime wedges for squeezing over the tacos.

catfish fillets

ground cumin

garlic powder

fresh lime juice

green cabbage

red cabbage

carrot, shredded

cilantro, chopped

plain yogurt

lime juice

sour cream

hot sauce (or chipotle in adobo)

small corn or flour tortillas

avocado, sliced (optional)

lime wedges

extra cilantro leaves

Pat the chicken pieces dry with paper towels. In a large bowl combine buttermilk and hot sauce. Season chicken lightly with 1 tsp kosher salt and 0.5 tsp black pepper, then submerge in buttermilk mixture. Cover and refrigerate for at least 2 hours or overnight for best flavor.

Marinate

In a large shallow dish whisk together 2 cups flour, cornstarch, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp smoked paprika, 0.5 tsp cayenne, 1 tsp kosher salt and 1 tsp black pepper. Remove chicken from buttermilk, letting excess drip off, then coat each piece thoroughly in the flour mixture, pressing to adhere. Place coated pieces on a rack and let rest 10–15 minutes to set the crust.

Dredge

Heat vegetable oil in a heavy skillet to 325–350°F (use a thermometer). Add chicken pieces skin-side down, do not crowd—work in batches if needed. Fry, turning occasionally, until deep golden brown and an internal temperature of 165°F is reached (about 12–18 minutes depending on piece size). Transfer to a wire rack set over a sheet tray to drain and keep warm in a 200°F oven while finishing remaining chicken.

Combine diced avocados, finely diced white onion, chopped cilantro, minced jalapeño, lime juice, olive oil, 0.5 tsp kosher salt and 0.25 tsp black pepper in a bowl. Gently toss to combine, taste and adjust seasoning. Keep chilled until ready to serve; make just before plating to prevent browning.

Preheat oven to 425°F. In a large bowl whisk together 2.5 cups flour, baking powder and 1 tsp kosher salt. Using a box grater or two knives, cut cold cubed butter into the flour until mixture resembles coarse crumbs with pea-sized bits of butter. Make a well and pour in cold milk; gently fold with a fork until dough just comes together—do not overwork.

Make dough

Turn dough onto a lightly floured surface, pat to about 3/4" thick. Fold once and pat again to create layers, then use a 2.5" biscuit cutter to cut rounds (do not twist cutter). Place biscuits on a parchment-lined sheet close together for higher rise. Brush tops with melted butter. Bake 12–15 minutes until golden brown. Brush again with melted butter after baking. Keep warm.

Shape & bake

Heat 1 tablespoon vegetable oil in a heavy skillet or Dutch oven over medium-high heat. Season neck bones lightly with 1/2 tsp salt and 1/4 tsp pepper. Add bones and brown on all sides, about 6–8 minutes. Remove bones and set aside.

Brown neck bones

Reduce heat to medium, add sliced yellow onion and cook until softened and starting to brown, about 6 minutes. Add smashed chopped garlic and cook 30 seconds until fragrant.

Sprinkle 3 tablespoons flour over the onions and cook, stirring, 2 minutes to remove raw flour taste. Slowly whisk in 3 cups chicken stock, scraping browned bits from the bottom. Return neck bones to the pot along with thyme and bay leaf. Bring to a simmer, reduce heat to low, cover partially and simmer gently 45–60 minutes until meat is tender and gravy has reduced and thickened. Remove bones and bay leaf. Taste and season with remaining 1 tsp salt and 1/2 tsp pepper. If gravy is too thin, simmer uncovered to reduce; if too thick, thin with a splash of stock.

Make roux & simmer

Optional: remove meat from bones, shred and stir back into gravy for extra richness. Strain gravy through a sieve into a saucepan for a smooth sauce if desired. Keep warm until plating.

Finish

Slice biscuits in half. Place 1–2 pieces of fried chicken on bottom half of each biscuit. Spoon warm neck bone gravy over chicken (or serve gravy on the side). Top with a generous spoonful of avocado salsa, a few thin slices of white onion and a sprinkle of chopped cilantro. Finish with a pinch (about 1/8–1/4 tsp) of kosher salt and a squeeze of lime wedge. Serve immediately.

Truffled Deviled Eggs

Farm Salad

Chicken And Bacon

Catfish Tacos

Fried Chicken

Carnitas Tacos

Chicken Liver Mousse

Duck Fat Fries

Roasted Beet Salad

Brussels Sprout Caesar

Smoked Pastrami Salmon

Truffled Devil Eggs