Entertaining and "homegaiting" recipes with Publix Apron's Cooking School

Entertaining or "homegaiting" for weekend football with Publix Super Markets Chef Laura Lynn. Chef Lynn shares ideas with Good Day Atlanta's Karen Graham from a class on cooking with pork. On the menu Bacon Brittle, Maple Bacon Waffles, Southern Pulled Pork and Wheat Beer Braised Butt. For more information click here.

Bacon Brittle Or Bacon Praline

Makes about 12 servings


1 cup sugar

½ cup light corn syrup

¼ cup water

1 tablespoon unsalted butter

2 teaspoons vanilla extract

1 teaspoon baking soda

½ cup chopped pecans

½ cup chopped cooked bacon or pancetta


Grease or butter a large nonstick baking sheet.

In a medium heavy saucepan, combine sugar, corn syrup and water over medium heat. Stir until sugar dissolves and syrup comes to a boil. Attach a candy thermometer to pan, increase heat to high, and cook, without stirring, until the mixture reaches 290°F then immediately remove from heat. Stir in the butter, vanilla, baking soda, pecans and bacon bits. Be careful, as mixture will foam. When foam subsides, pour the hot mixture onto the prepared baking sheet as thinly as possible. Do not use a spatula.

Cool at least 10 minutes before breaking into pieces or use a food processor to grind into praline powder.

Store in a covered container.

Beer Bratwurst Corn Dog Bites with Horsy Dill Sauce

Serves 4


½ cup yellow cornmeal

½ cup all-purpose flour

¼ teaspoon salt

¼ teaspoon ground pepper

2 tablespoons sugar

2 teaspoons baking powder

1 beaten egg

¼ cup milk

¼ cup lager beer

4 cups vegetable oil

2 beer bratwurst sausages, cut in half

4 wood skewers

1 tablespoon Dijon mustard

1 tablespoon whole-grain Dijon mustard

½ cup crème fraiche

1 teaspoon prepared horseradish

1 teaspoon chopped dill

2 teaspoons minced chives

Juice of half a lemon


Preheat oil to 350°F.

Whisk cornmeal, flour, salt, pepper, sugar, baking powder, egg, milk, and beer in a medium-sized bowl. Insert skewer lengthwise through the sausage and coat with batter. Fry for 3 to 4 minutes, just until golden brown, and place on a paper towel-lined plate. In a small bowl, combine crème fraiche, mustards, lemon juice, dill, and chives; season with salt and pepper to taste. Serve the corn dog along with sauce.

Suggested Beers:

Samuel Adams Boston Lager New Belgium Summer Helles Lager Brooklyn Brand Lager

Southern Pulled Pork Tostada Stack with Creamy Salsa Verde

Serves 4


1 ripe avocado, skinned and pitted

1 - (15-ounce) jar salsa verde

1 lime juiced and zested

6-8 crispy tostadas broken into large pieces

1 pound pulled pork, heated, see recipe

½ pound Publix Deli Southern Coleslaw

½ bunch cilantro chopped


Place avocado, salsa, lime juice and zest into a food processor. Blend until very smooth and adjust seasoning with salt and pepper. On 4 dinner plates spread enough sauce to cover most of the plates surface. Place a tostada piece in the center of each plate on the sauce. Top tostada with pulled pork. Top pork with a tablespoon of coleslaw then another tostada. Place a dollop of sauce on tostada then repeat previous steps finishing with pork on top. Garnish with shards of tostada and cilantro.

Suggested Beers:

Samuel Adams Cherry WheatLeinenkugel's Sunset WheatBlue Moon Belgian Style Wheat

Maple Bacon Waffle Batter

Serves 4


2 cups all-purpose flour

1 tablespoon baking powder

½ teaspoon salt

1¼ cups buttermilk

3 tablespoons maple syrup

2 tablespoons butter, melted

4 slices maple bacon, cooked and crumbled

3 large eggs, lightly beaten


Lightly spoon flour into dry measuring cups; level with a knife. Place flour, baking powder, and salt in a bowl; stir with a whisk. Make a well in center of mixture. Combine buttermilk, 3 tablespoons syrup, butter, bacon, and eggs, stirring with a whisk. Add milk mixture to flour mixture; stir just until moist.

Preheat a waffle iron. Coat iron with cooking spray. Spoon about 1/3 cup batter per waffle onto hot waffle iron, spreading batter to edges. Cook 4 to 5 minutes or until steaming stops; repeat procedure with remaining batter. Reserve waffles warm.

Suggested Beers:

Guinness Extra StoutSamuel Adams Cream StoutBrooklyn Brand Dry Irish Stout

Wheat Beer Braised Pork Butt

Serves 4


3 pound Boston butt roast, deboned and tied

4 tablespoons bacon fat

1 yellow onion, diced

6 cloves garlic, minced

1 - (12-ounce) bottle wheat beer

1 orange juiced and zested

1 lemon juiced and zested

2 teaspoons ground coriander

½ bunch cilantro, chopped

salt and pepper


In a heavy skillet sear butt in bacon fat on all sides. Transfer to a pressure cooker. Add onions and garlic to skillet and sweat until soft. Deglaze with beer and reduce by ¼ volume. Pour this over pork in pressure cooker and add in remaining ingredients. Place lid on cooker and seal. Set on high pressure for 60 minutes. After cooking cycle is done allow pork to rest for 15 minutes before shredding.

Suggested Cooking Beer:

Cigar City Florida Cracker White Ale

Up Next:

  • Popular

  • Recent

Stories you may be interested in - includes advertiser stories