The yummiest Sunday brunch board, wines, and mimosas are just a short drive and so very worth it!! You’ll love the food, ambiance, and hospitality at Deschain Cellars, Winery & Lounge in Gainesville…open Sundays from 11:30am-5pm. Tell them we made you go!!! 🥰😎😋 North Texas Wine Country #eatdrinkshoplocal #edibledfw #drinknorthtexas #brunchboard #forestwinery ... See MoreSee Less
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How did we miss #NationalCoffeeDay? We were certainly drinking plenty of it, lol!!You could continue celebrating like we are and check out this “Cultured Coffee” story from winter 2021 by Eric Swayne! Experience a coffee-crawl through 3 awesome local shops, and download a list of 17 coffee destinations and roasters with a local flair:🤠☕️💖#eatdrinklocal #dfwcoffee #edibledfw #supportlocal #localbuzz Pax & Beneficia Coffee Black Coffee Golden Boy Coffee Co. ... See MoreSee Less
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Get ready for a Meat Fight on November 12th!! This always fun, annual BBQ competition actually started in a backyard in Lake Highlands, and has evolved into a meaty chef-competition with a very worthy cause.This year's event features 20 local chefs who will make you eat as they compete for trophies for best brisket, best sausage, etc. -- and you'll also eat samples in the Sweet Fight competition! Oh and there's a casserole competition, and beer from Community Beer Co. Yes, just saying that you'll be very full of meaty, sweetie, and beery goodness. The festivities include more than simply gorging yourself. You'll enjoy a meat-themed midway with games, and the BEST PART: this fun-lanthropy event benefits people living with Multiple Sclerosis. Tickets go on sale October 3rd at 10am. See link below to snag yours!! 21 AND UP ONLY.Meat Fight is back! November 12th, we will smoke meats and happyscream together as we fight for a cure for MS.If you’ve never been to a Meat Fight, you can expect a ton of killer barbecue, all the beers, a midway with meat-themed games, an auction with barbecue-celebrity-packed items and the most fun you’ve ever had at a charity event.100% of ticket price goes directly to helping someone living with MS. We hope you’ll join us!Bookmark the link now, and don’t be late. Tickets go on sale Tuesday, October 3rd at 10 a.m. (and in the past, they’ve gone fast: ... See MoreSee Less
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4 days ago

Edible Dallas Fort Worth
Always appreciate being invited to the annual GO TEXAN Pavilion Preview Night at the State Fair of Texas! Lots of #localgoodness and saw plenty of friends, both old and new. When you’re at the State Fair, be sure you spend time at the GO TEXAN Pavilion and pick up lots of new local products!!!Texas Department of Agriculture #supportlocal #StateFairofTX #edibledfw #gotexan ... See MoreSee Less
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Makes 2 servings

2 (1½-inch) center-cut, bone-in pork chops
Brine (recipe follows)
Salt and pepper
1 tablespoon canola oil
½ bottle (¾ cup) Outlaw Tea-Rex (or hard cider of your choice)
3 cloves of garlic, smashed
2 teaspoons thyme leaves plus a few sprigs for garnish
2 leeks, sliced into rounds and cleaned
1 small yellow onion, sliced
1 tablespoon flour
1 small Gala apple, cored and sliced
1 cup chicken stock
1 tablespoon chopped Italian parsley for garnish

Place the pork chops in the brine. Make sure both chops are completely submerged in the liquid. Refrigerate for 6 to 8 hours.

Preheat oven to 375°F. Remove pork chops and pat dry with paper towels. Discard the brine. Let pork chops come to room temperature, then salt and pepper liberally. Make sure the chops are very dry before seasoning, as this will ensure a proper sear.

Heat a cast-iron skillet to medium high over medium-high heat and add canola oil.

When the oil is hot, add pork chops, and sauté on each side for 3 to 4 minutes until brown. Then remove from skillet and set aside under a foil tent to help keep warm.

Deglaze the skillet with the cider, and use a wooden spoon to loosen the bits on the bottom. Turn heat to medium and let simmer down for 5 minutes.

Add garlic, thyme, leeks, and onion, then sauté for 5 minutes. Add flour slowly and evenly over the top, stir in and let cook for 2 more minutes.

Add apples and chicken stock, then let everything come to a simmer for 3 minutes.

Return the chops to the skillet, and place everything in the oven. Cook 8 to 10 minutes in the oven until the internal temperature reaches 145°F.

Garnish with chopped parsley and whole sprigs of thyme.

Brine: Dissolve 2 tablespoons kosher salt in 1 cup warm water in a shallow dish or sealable brining bag. Then add 1 tablespoon whole pepper corns, 1 teaspoon chile flakes, 1 tablespoon whole-grain mustard, 8 to 10 sprigs fresh thyme, 1 (12-ounce) bottle Outlaw Tea-Rex cider (or hard cider of your choice), blending all ingredients.

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