RESTAURANTS IN CHATTANOOGA TN RECIPES

Steps:

• Preheat oven to 425°. Place potatoes in a large pot and pour in water to cover by 2". Season water generously with salt and bring to a simmer over medium-high heat. Reduce heat and simmer gently until potatoes are tender on the outside but still very firm in the center, 8–10 minutes.
• Pour off all of the water in pot, holding potatoes back (make sure there's no liquid left!). Let potatoes sit, uncovered, for a few minutes to steam off any excess liquid they've absorbed. Toss potatoes just enough to rough up their outsides and give them a floury starchy coating (do not toss so vigorously that they fall apart); season with salt.
• Meanwhile, combine both oils in a large roasting pan and heat in oven 10 minutes.
• Carefully remove pan from oven; add potatoes, turning each one to coat and moisten exterior. Make sure they're in a single layer and leave a bit of space between them. Return pan to oven and roast potatoes, turning every 10 minutes, for 30 minutes (if they aren't browning after 15 minutes, increase oven temperature to 450°).
• Toss in garlic and rosemary and cook until potatoes are deep golden brown on most of their sides, 8–10 minutes. Using a slotted spoon, transfer potatoes to a platter and serve with roasted garlic and rosemary alongside.

Steps:

• Pulse sugar, salt, and 2 cups flour in a food processor until combined. Add butter and lard and pulse until mixture resembles coarse meal with a few pieces of butter and lard visible, about fifteen 1-second pulses. With motor running, drizzle in vinegar and 5½ Tbsp. ice water and pulse until dough is still crumbly but just holds together when squeezed (add 1 tsp. water at a time if necessary, but be careful not to overwork dough).
• Turn out dough onto a work surface. Knead 1–2 times, pressing just to incorporate any shaggy pieces. Flatten into a 6"-wide disk. Wrap with plastic wrap and chill at least 1 hour.
• Preheat oven to 425°. Roll out dough on a lightly floured work surface to a 14" round. Transfer to a 9" pie dish. Pick up edges and allow dough to slump down into dish, letting excess dough hang over dish. Trim, leaving about a 1" overhang. Fold overhang under; pinch and crimp. Chill 30 minutes.
• Line dough with parchment paper or foil, leaving some overhang. Fill with pie weights or dried beans. Bake until crust is dry around the edges and just beginning to lightly brown, 25–35 minutes. Carefully remove parchment and weights and reduce oven temperature to 350°. Bake until crust is set and beginning to brown in the center, 10–15 minutes. Transfer to a wire rack and let cool.
• Do Ahead: Dough can be made 3 days ahead; keep chilled, or freeze up to 2 months. Crust can be baked 1 day ahead; tightly wrap and store at room temperature.
• Preheat oven to 350°. Toast pecans on a rimmed baking sheet until browned and fragrant, 8–10 minutes. Let cool.
• Reduce oven temperature to 325°. Whisk eggs, corn syrup, brown sugar, molasses, vanilla, and salt in a large bowl until smooth. Slowly whisk in melted butter until combined. Fold in pecans and pour into cooled crust.
• Bake pie until edges are set and slightly puffed but center is recessed and wobbles like Jell-O, 55–70 minutes (it will continue to set after baking). Transfer to a wire rack and let cool at least 3 hours before slicing. Serve with ice cream.
• Do Ahead: Pie can be baked 1 day ahead; tightly wrap and chill. Serve warm or at room temperature.