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It’s time for this year's Meat Fight, coming up Sunday, November 12 at Community Beer Company. Tickets on sale tomorrow at 10AM! Get them here: www.prekindle.com/event/56297-meat-fight-2023-dallas ![]()
Just check out the amazing chef "fighters" and be amazed!!!![]()
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VIP entry: 6pm / GA entry: 7pm --- 21 AND UP ONLY ![]()
Here's to meats, beers and finding a cure for MS!!![]()
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#meatfight #meatfight2023 #funlanthropy #seriousfun #foodcompetition #charityevent #cureforMS #barbecueandbeer![]()
#nonprofitfundraising #dfwfoodies #edibledfw FestEvents Group
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
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: www.edibledfw.com/winter-2021/cultured-coffee/![]()
🤠☕️💖![]()
#eatdrinklocal #dfwcoffee #edibledfw #supportlocal #localbuzz ![]()
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Pax & Beneficia Coffee Black Coffee Golden Boy Coffee Co.
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.![]()
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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. ![]()
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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.![]()
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Tickets go on sale October 3rd at 10am. See link below to snag yours!!![]()
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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.![]()
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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.![]()
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100% of ticket price goes directly to helping someone living with MS. We hope you’ll join us!![]()
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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: www.prekindle.com/event/56297-meat-fight-2023-dallas
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
Orange Chicken Salad
Makes 4 servings
1-inch knob ginger, grated
3 cloves of garlic, minced
¼ cup soy sauce
¼ cup honey
Juice and zest of 2 oranges
1 pound chicken thighs
1 pound Brussels sprouts, sliced
3 tablespoons olive oil
Sea salt and pepper
4 blood oranges
Orange Vinaigrette (recipe follows)
4 handfuls arugula
Feta cheese crumbles
Make the marinade by combining the first 5 ingredients in a bowl and whisking until combined. Add the chicken thighs and turn to make sure they’re submerged in the liquid. Cover tightly with plastic wrap (or put in a heavy-duty zip-top plastic bag) and refrigerate overnight.
Preheat the oven to 425°F.
Pull the chicken out of the fridge and place the thighs on a foil-lined baking sheet. Bake for 20 minutes, turning once, or until the internal temperature reads 160°F. Discard the marinade.
Toss the Brussels sprouts with the olive oil, sea salt and pepper, and spread on a large baking sheet. Roast until browned, 20 to 30 minutes, turning once. Remove from oven and allow to cool.
When the chicken is cool enough to handle, shred the meat with your fork. Set aside.
Supreme the blood oranges, which means peel them, then with your paring knife, slice the segments away from the pith. Set these aside.
Make the Orange Vinaigrette.
Assemble your salads. Put the Brussels sprouts in a large bowl along with the arugula. Add some of the vinaigrette and toss. Divide this among 4 bowls. Add some of the shredded chicken to each bowl, plus some of the blood orange slices. Sprinkle with feta. Serve.
Orange Vinaigrette: Put 3 tablespoons fresh orange juice, 1 tablespoon minced shallot and 1 teaspoon Dijon mustard in a jam jar along with sea salt and pepper to taste. Screw the lid on tight and shake until combined. Add 6 tablespoons grapeseed oil and shake again. Save time: Make this in advance and keep in the fridge until ready to make your salads.
Ellise Pierce is the Cowgirl Chef and author of COWGIRL CHEF:
Texas Cooking with a French Accent (Running Press). Read her blog
(www.cowgirlchef.com), follow her on Twitter (@cowgirlchef) and Instagram
(cowgirlchef)
