Murdock's Gourmet

04/08/2022

Be sure to stop by Boskey's Grille to try my newest creation! You can also enjoy your favorite Murdock's Gourmet honey mustard and apple honey vinaigrette dressings at Boskey's Grille!

Our weekend feature is a delicious Beef Wellington.

It is composed of filet tenderloin, mushroom duxelle, and prosciutto all wrapped in a delicate puff pastry. It is topped with a cabernet reduction, and is served with your choice of two sides.

We look forward to seeing you this weekend!

12/15/2018

Maybe something to try for the holidays!!

08/16/2018

08/23/2017

We will be at Rutherford County Farmers' Market on Tuesday and Friday and have all of our Grass fed/grass finished beef cuts available along with our pasture raised pork!!! Make sure to stop by our booth to get some of that farm raised goodness!!!
We will be at Smyrna Depot Farmers Market with our beef and pork as well on Saturday!

03/22/2017

06/07/2016

06/04/2016

04/22/2016

This looks great

04/13/2016

The secret to creating something great that everyone will love is being brave enough to experiment. There's no such thing as failure in cooking, only lessons learned and stepping Stones to new levels. Don't be afraid to try.

07/11/2014

This week when I was visiting my parents in Ethridge, TN we went by an Amish family's farm and picked up some fresh okra and tomatoes. I could make a whole meal out of the two of these. Growing up in the South, fresh fried okra has become a comfort food for me. And it's simple to make too.

1 lbs fresh okra
1 cup milk
3 cups white cornmeal
3 cups canola oil

Start by rinsing your okra under cold water on the sink. Then slice into 1/4" pieces, discarding the ends. Soak the okra in your milk in a small bowl for about 20 minutes in the refrigerator. Once the okra is soaking pour the canola oil in a medium sized skillet and turn the stove on medium high to start heating the oil. After 20 minutes the oil should be hot enough. Take a bowl and pour your cornmeal in it. Remove the okra from the refrigerator and set it next to the bowl of cornmeal. Get a separate bowl and place a folded paper towel in the bottom of it and set it next to the skillet. At this point you are ready to start frying okra. Take the okra a few handfuls at a time and dredge it in the cornmeal, making sure to coat all the sides of it. Put the okra that is breaded in the skillet. Get a slotted spoon or spatula to turn, rotate, and remove the okra with. Once the okra is a golden brown remove it from the skillet and place it in the bowl with the folded paper towel. Repeat the process until all the okra is cooked. It only takes about 1&1/2 minutes to cook the okra. Once you've cooked all the okra I recommend that you peel and slice a tomato, add a little salt to the tomato, then enjoy everything!!