The Cotton Gin Village really is one of the most delightful bed & breakfasts I know, and of course, the Cabernet Grill on the charming grounds is no exception! Ross Burtwell is the Executive Chef and he’s dished out some ambitious recipes in the past that are totally Texan, like this chicken fried pecan pie, and totally delicious…
Now we’re talking a lobster-topped chicken-fried ribeye steak, and boy is it every bit as scrumptious as it sounds! Adorned in a creamy, poblano chili sauce mixed with bits of real bacon, this entrée is absolutely stunning. We paired ours with the Kick Butt Cabernet from Texas Hills Vineyard…pure bliss!
In the video, you said the recipe for the chicken-fried ribeye with lobster would be published, but all I can see id the recipe for the pecan pie… Will the CFS recipe, as well as the recipe for the sauce come later?
Hope so. Thanks.
Yes….it should be up shortly….sorry about that 🙂
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