Tag Archives: little easy express

Tim Woodard Recipe: Smothered Chicken and Grits

22 Apr

tim

On Sunday, Tim Woodard from Little Easy Express showed Oxford Beer Fest attendees how to prepare his simple and rustic smothered chicken over grits. He says it’s also perfect over rice or potatoes accompanied by crusty bread and a salad. For his beer pairing, Tim coupled the dish with Shipyard Brewing Co. Monkey Fist IPA.

Smothered Chicken and Grits from Tim Woodard of Little Easy Express Lunches and Catering

Baked Cheese Grits

  • 4 cups water
  • ¾ cup long-cooking grits, uncooked
  • ¼ teaspoon salt (optional when cooking grits)
  • 1 egg, beaten
  • 1 cup (4 oz.) shredded cheddar cheese
  • ¼ cup buttermilk
  • 2 tablespoons margarine
  • 1/8 teaspoon garlic powder (optional)
  • Dash red pepper sauce or ground red pepper

Heat oven to 350 F. Grease 1-1/2 qt. casserole or baking dish. Prepare grits according to package directions. Add small amount of grits to beaten egg to temper. Return grits mixture to pan and add remaining ingredients. Cook over low heat an additional minute or until cheese is melted. Pour into prepared casserole and bake 30 to 40 minutes or until top is set and lightly puffed. Let stand 5 Minutes before serving.

Smothered Chicken

  • 6-8 medium-sized chicken thighs or a small whole chicken fryer cut up (a 4 lb. bird)
  • Salt, pepper, garlic, cayenne pepper (to taste)
  • 1 medium-sized onion
  • ½ cup of flour plus a small amount for dusting chicken
  • ½ cup of margarine or ¼ cup each of butter and vegetable oil
  • 3 cups water or low-sodium chicken broth (slightly more if needed)

While the grits are simmering on low heat, melt the margarine in a large skillet over medium-high heat. Season chicken pieces with salt, pepper and garlic powder. Lightly dust chicken in additional flour, place in skillet and brown on all sides. After the chicken is brown, add flour and onion and cook for 5 minutes on low heat. Once the mixture is a caramel color, add the water or chicken broth and blend well. Season with cayenne pepper and bake in the oven at 350 degrees F for 45 min to 1 hr until chicken is tender and juices run clear. Remove from oven, adjust seasoning, and serve over baked cheese grits.

 

The Oxford Beer Fest’s VIP Chef/Beer Pairing area was organized by EatingOxford.com. If you’d like information on how to hold a similar event at your venue, contact Liz@EatingOxford.com.

Official Food Preview for Oxford Craft Beer Festival

19 Apr

beerlogoeating_oxford_logo_final_smallbeer fest chefs

Hot off the press! The official food lineup for this weekend’s Oxford Craft Beer Festival is here!

SATURDAY, APRIL 20

VIP Area (food included in VIP ticket price)

1:30 p.m.: Sean Adams from Honey Bee Bakery is demonstrating Beer Cheese Soup using Back Forty Kudzu porter

2:30 p.m.: Erika Lipe from Lenora’s is demonstrating Chicken Skewers with Lemon Cucumber Salsa and pairing it with Tall Grass Velvet Rooster

3:30 p.m.: Sam Thamutok from Rice & Spice is demonstrating Hmok Pla (fish wrapped in banana leaf) and pairing it with Diamond Bear Southern Blonde

4:30 p.m.: Rob Ray from McEwen’s is demonstrating BBQ Sliders and pairing them with Lucky Town Ballistic Blonde as well as Oatmeal Stout Cookies using Lucky Town Oatmeal Stout

General Admission Area Food Vendors (VIP ticket holders will receive a meal ticket)

Jambalaya from Louisiana

Gyros from Petra Cafe

Crawfish

Bratwurst, Nachos and Hot Dogs from K&B Catering

SUNDAY, APRIL 21

VIP Area (food included in VIP ticket price)

1:30 p.m.: Erika Lipe from Lenora’s is demonstrating Betta Chedda Dip with accompaniments and pairing with Abita Strawberry Harvest Lager

2:30 p.m.: Tim Woodard from Little Easy Express Lunches and Catering is demonstrating Smothered Chicken and Grits and pairing with Shipyard Monkey Fist IPA

3:30 p.m.: Jon Myrick from Proud Larry’s is demonstrating Steamed Mussels with leeks and tomatoes and pairing with Crooked Letter Stabello

General Admission Area

On Sunday, Colonel’s Quarters will offer the following menu items for purchase for general admission (VIP ticket holders will receive a meal ticket)

Caesar Salad (with or without chicken)

Pimento Cheese Fritters

Buffalo Chicken Tenders

Fried Green Beans

Oysters on the Half Shell

Castle Hill Burger with home fries or sweet potato fries

Buffalo Chicken Tender Po-Boy with home fries or sweet potato fries

Fried Catfish Po-Boy with home fries or sweet potato fries

Chicken & Waffle

Shrimp & Grits

Fried Catfish with home fries or sweet potato fries

 

Find more event information and tickets on the Beer Fest site here.

 

April 20-21: Oxford Beer Festival

10 Apr

beer fest flyer

We are mere days away from the Oxford Craft Beer Festival, which will take place from 1:00 p.m. to 6:00 p.m. Saturday, April 20, and Sunday, April 21, at Colonel’s Quarters at Castle Hill.

I have a special interest in the event since I’m organizing the VIP area, which involves six Oxford chefs being teamed up with craft brewers to create unique dishes that either integrate or pair with craft beers. All VIP ticket holders have access to the general admission area as well, and will have access to special brews, complimentary food and water/soda, and entrance into the festival one hour early (at noon).

Also happening in the VIP area will be a silent auction featuring beer-themed items as well as items donated from local Oxford businesses such as RockIT Computer Solutions, Sweet Cheeks, Deal’s Auto Repair, Lafayette Carpet Cleaning and more.

Some things to know before you go (for all ticket holders):

  • Online ticket sales are ending soon.
  • There are only 100 VIP tickets available per day.
  • Ticket prices increase by $10 at the door.
  • There should be enough free parking, but for those who would like a ride to the event, there will be a shuttle going to/from the JCPenney parking lot ($10 fee).
  • There will be some fun gifts/crafts for purchase at the event, so don’t forget to bring some extra pocket change with you.

Check out the Oxford Beer Festival site for event information and ticket comparison. General admission is $35/pp/day and VIP admission is $75/pp/day.

Find out more about the VIP chefs in the videos below.

Tim Woodard from Little Easy Express Lunches and Catering (Cooking Sunday, April 21)

Sam Thamutok from Rice & Spice (Cooking Saturday, April 20)

Sean Adams from Honey Bee Bakery (Cooking Saturday, April 20)

Erika Lipe from Lenora’s (Cooking Saturday and Sunday)

Jon Myrick from Proud Larry’s (Cooking Sunday, April 21)

Rob Ray from McEwen’s (Cooking Saturday, April 20)

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