With a passion for memorable meals and remarkable dining experiences, Le Creuset's collaboration continues to grow with the renowned Blackberry Farm — the hotel and 4200-acre resort in the Smoky Mountains Travel & Leisure recently named North America's top luxury destination. Working together on everything from events to recipes, our partnership with this remarkable property and its proprietors has even inspired a new cast-iron product: the matte black Farmhouse Skillet. Available in North America exclusively through Blackberry Farm and in Le Creuset signature stores, the skillet embodies the rustic yet refined style that has become a hallmark of both acclaimed brands. Another exciting result of the partnership is a new video series featuring Le Creuset cookware in the capable hands of Blackberry Farm's culinary team. Here we present the most recent video and recipe from Chef Josh Feathers — stay tuned for more videos and news about this exciting collaboration.
Summer Grilling: Beef Short Ribs, Barbecue Chicken and Fresh Vegetables
Le Creuset Kitchen Sessions with Josh Feathers of Blackberry Farm
Mix all ingredients together and rub liberally onto beef ribs. Wrap the ribs in plastic wrap and refrigerate overnight.
When ready to cook, remove the plastic wrap and rub the ribs lightly with more rub. Set the smoker or grill to a low setting. This should be in the neighborhood of 180 F – 200 F. Smoke the ribs, bones down, for 6 to 8 hours, depending on the thickness of the ribs and the heating consistency of the smoker you are using.
Honey-Dijon Grilled Chicken▼
Six (1-pound) poussins or Cornish game hens
1 cup dijon mustard
1/2 cup honey
1 tablespoon smoked paprika
1 tablespoon cumin
1 tablespoon thyme leaves
2 tablespoons sherry vinegar
2 garlic cloves, sliced
1/2 tablespoon pepper flakes
2 cups olive oil
Kosher salt and pepper
Whisk all ingredients together except olive oil, salt and pepper. Once all ingredients are mixed, create an emulsion by slowly adding olive oil to the mix while whisking rapidly, ensuring all oil is integrated before adding more. Reserve 1 cup. Truss the legs of the poussins and coat with the remaining marinade. Refrigerate for 24 hours.
Preheat grill to medium-high heat. Remove the chicken from marinade, season with kosher salt and pepper, and let stand 20 minutes to come to room temperature. When the coals on the grill are an ash color, place the chicken on the grill breast side down, and cook 8 to 10 minutes with the lid closed. Flip the chicken and cook another 4 to 6 minutes with the lid closed, or until the internal temperature registers 165 F. Allow the chicken to rest for 5 minutes before serving.
Summer Squash Salad with Tomatoes and Garlic▼
2 Yellow Squash
2 chopped Summer Tomatoes
Garlic 1 clove peeled and very thinly sliced
4 tablespoon Olive oil
4 Tablespoon extra virgin olive oil
2 Chiffonade Basil Leaves
Maldon Sea Salt
Fresh Cracked Pepper
Split the squash and zucchini length wise in half and then into quarter length pieces. Then cut each length in half to shorten the pieces. Pre-heat the oven to 4oo degrees, toss the squashes with the pure olive oil, salt and pepper. Lay the squash flat on a roasting pan and cook in the oven till the squash is barely tender in the center. Roughly 10 minutes.
Chop the tomatoes, mix in the garlic, olive oil, vinegar, salt and pepper.
Place the finished squash onto a platter and top with the tomatoes.