The Chef: Tina Cannon

From Staff Reports

The Chefs column highlights our local culinary masters. They share a recipe that has a lot of meaning to them and thankfully, how to make it. (Well at least most of it, sometimes secrets must remain that.) This month’s chef is …

TINA CANNON

Tina Cannon has over 35 years in the culinary industry. She is a classically trained chef that has worked in many capacities from banquet, sous, executive chef and a grand champion in BBQ.

She has competed in BBQ competitions across the Southeast since 2009, winning more than $100,000 and over 200 category wins. She has appeared in cooking competition shows on the Travel Channel, Apple TV, Amazon Prime, Destination America, Netflix and Food Network, as well as some local networks.

Tina is active in social media as well having her own website and YouTube channel, which she uses to inspire cooks across the world – from Alabama to Zimbabwe. Tina volunteers at the local culinary school teaching and inspiring students in various culinary classes.

She is also the chef for Meals on Wheels of Coweta and has prepared over 60,000 meals in 2023 for our homebound seniors in Coweta county. It’s a labor of love for her and her motto is “ I am a classically trained chef and love to cook and there is no better way for me to give back to our community; than to feed those in need.”

Cast Iron Seared Duck With Blueberry Orange Sauce

Cast Iron Seared Duck with Blueberry Orange Sauce

Score the skin side of the duck breast in half inch slices in each direction. Generously season with kosher salt and my European Blend Seasoning (available at timacannoncooks.com)

Heat a cast iron skillet with 2 Tablespoons of high heat cooking oil till it just begins to smoke. Place duck breasts skin side down pressing down to make sure you have good contact with the pan.

Let cook for 5 minutes or until skin is crisp. Flip duck breasts over and add 1 tbl of slivered orange zest to the pan. Cook till breasts reach Medium rare, 135-145° max. Set aside to rest while you prepare blueberry orange sauce.

Blueberry orange sauce

Heat 2 tablespoons of salted butter in the same pan that duck breasts were cooked in and add 1 pint of washed fresh blueberries and 1 tablespoon of orange zest, 1 sprig of fresh thyme and rosemary. Stir over medium high heat, once blueberries soften and start to become sauce-like (approximately 5 minutes add 1/4 tsp salt, stir in juice from half of the orange, add 2 tablespoons orange liquor, such as Grand Mariner. Simmer 2 minutes, remove thyme and rosemary sprigs and discard, serve sauce on top of duck.

Grilled Ham Steak With Apple Bacon Jam

Ham steaks are an easy meal that can be grilled or pan fried but this apple bacon jam makes it holiday meal worthy.

Apple Bacon Jam

Grilled Ham with Apple Bacon Jam

Cut one pound of your favorite bacon into small pieces and cook in cast iron skillet till crisp, add 1 cup of small diced onion (I like to use a sweet onion) and 2 cups diced apples that are partially peeled. (I like fuji apples.)

Cook until caramelized, on medium heat. Deglaze your pan with 1 oz of your favorite bourbon, stir in 1/4 cup light brown sugar. Once combined and sugar is melted, serve with ham steaks.