Plum Cocktail Shrub Recipe

June 30th, 2015|


Pear Shrub Recipe

By: Steven Rodia

Many of my food and drink experiments are driven from reading about new or exciting recipes.  When I started reading Amy Stewart’s The Drunken Botanist, I became interested in the history of shrubs.  The shrubs I’m referring to here are acidulated beverages made of fruit, sugar, and other ingredients that became popular in America’s colonial era.  Long before refrigeration, shrubs were an effective way to keep fruit from spoiling and also allow for easy transportation of [...]

Kentucky Derby Prep: Mint Bitters & Sous Vide Mint Infused Bourbon

April 22nd, 2015|

Kentucky Derby Prep: Mint Bitters & Sous Vide Mint Infused Bourbon

By: Steven Rodia


With the Kentucky Derby coming up in the first week of May, it’s time to get your seersucker dry cleaned and to sharpen your cocktail game.  Since 1875, no drink is more synonymous with the Derby than the Mint Julep.  That was my inspiration for the very, very simple infusion detailed below and I hope you enjoy.  Of course, this infusion could find a home in several warm weather cocktails, particularly [...]

Homemade Tonic Water Recipe

March 8th, 2015|

Homemade Tonic with a Sous Vide Twist

By: Steven Rodia


Some of the new boutique tonics on the market are very tasty, but they can also be very expensive.  One of my favorites happens to be a concentrate that you need to dilute with club soda.  What I’ve included below is an adapted version of a recipe that I first read about on Jeffrey Morgenthaler’s blog.  I lowered the level of cinchona bark in a effort to avoid any toxicity concerns.  The end result [...]

Nomiku Sous Vide Bitters Recipes

January 20th, 2015|

Sous Vide Bitters


By: Steven Rodia


Last year, I discovered the Nomiku immersion circulator while reading a story from Chef Chris Consentino.  The simple-to-use device cooks food sous vide, or under vacuum, in a sealed bag at a controlled temperature.  One of the big benefits is that you can cook meats, vegetables, and even things like cocktail additives without losing any of the moisture associated with traditional cooking methods.  Because this method surrounds the food with a water bath at a constant temperature, you’re able to cook items [...]

Chipotle & Orange Seared Sirloin with Potato & Black Eyed Pea Salad

March 23rd, 2014|

This recipe comes to Fork & Stave from Birmingham’s own Dan Gavin.  Dan’s Instagram feed (@iamdangavin) is filled with amazing pictures of his culinary creations.  In the following recipe, he utilizes fresh ingredients to produce a meal with an outstanding depth of flavor. 

DG Steak

Chipotle & Orange Seared Sirloin with Potato & Black Eyed Pea Salad

By: Dan Gavin

8-10 Petite Red Potatoes Cubed
2 Top Sirloin Steaks
1 Cup Black Eyed Peas (Fresh)
1 Tbs Brown Mustard Seeds
4 Tbs Coconut [...]

Pumpkin Old Fashioned Doughnut Recipe

November 14th, 2013|

Doughnut 1

 Doughnut 2

   Pumpkin Old Fashioned Doughnut Recipe 

By: Fork & Stave


 There aren’t many breakfast foods that go better with a nice hot cup of coffee than an old fashioned cake-style doughnut.  I’ve taken it a step further in this recipe, which incorporates pumpkin and, if you desire, bourbon glaze icing.  Try them once and you’ll be hooked. 



  • 2.5 Cups flour, plus [...]

Fork & Stave Pretzel Bun Recipe

October 10th, 2013|



Pretzel Bun Recipe


By: Fork & Stave


I’ve been looking for a good recipe for a pretzel bun that I could use when I’m making hamburgers or grilled chicken sandwiches.  It took some research along with several test batches, but I’ve put together a really easy recipe.


  • 1 Package active dry yeast (easy to find in the baking aisle)
  • 1 ½ Cup warm water [...]

Chicken Honey Sriracha Jalapeño Meatball Recipe

September 21st, 2013|

photo 3

Chicken Honey Sriracha Jalapeño Meatball Recipe

By: Fork & Stave

Y’all know that I love spicy things, so when this recipe formulated in my mind, I had to try it out.  The results are delicious…Sweet, Spicy, and Savory.


  • 1 Pound Ground Chicken
  • 1 Egg Yolk, Beaten
  • 3 Tablespoons of Honey
  • 2 Tablespoons of Sriracha Sauce
  • 1.5 Cups of Italian Bread Crumbs
  • 3 Tablespoons of Red Pepper Flake
  • 3 Jalapeños, Stems Removed, Puréed with 1 Tablespoon Olive Oil (I like to use [...]

Fork & Stave Spicy Jalapeño Potato Gnocchi Recipe

September 11th, 2013|



 Jalapeño gnocchi in progress (top) and a serving option finished in a skillet with shaved parmesan and Benton’s bacon crumble (bottom).

Jalapeño Potato Gnocchi Recipe

By: Fork & Stave

I grew up with a grandmother that made the most outstanding gnocchi.  They weren’t too heavy or chewy or too light and flimsy…They were just right!  I would think [...]

Chef Edward Lee’s Bourbon Pickled Jalapeño Recipe

August 28th, 2013|


Chef Edward Lee’s Bourbon Pickled Jalapeño Recipe

Foreword by: Fork & Stave

In his recently released cookbook, Smoke and Pickles, Chef Edward Lee offers up a recipe that will satisfy your sweet and spicy cravings in one bite.  These are easy to prepare and make a great topping for nachos, baked potatoes, or pizza and are equally good for a quick snack.  I left the seeds in my jalapeños, but you can remove them if you would like less heat.  [...]