Jefferson City Magazine
  • July/Aug – The Green Issue 2022
    • Posted on June 28, 2022June 25, 2022
    • story byJefferson City Magazine Staff
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Jefferson City Magazine
Jefferson City Magazine
  • READ
    • In Every Issue
      • Town Talk
      • MO Talk
      • About Town
    • At Home
      • Home Tour
      • Get the Look
      • 7 Things
    • At Work
      • Feature
      • Business Profile
      • Gather Round
      • Health & Wellness
      • Financial Peace
      • Veteran-Owned Business Directory
    • At Ease
      • Pay It Forward
      • Gourmet
      • Where are they now?
      • Person You Should Know
      • Know Before You Go
      • Building Our History
    • Ones To Watch
    • Young Ones to Watch
    • Impact JCMO
      • Recipients
      • Directory
      • Nominate
    • Shop Dine Live JCMO 2021
    • CITY’s Best
      • CITY’s Best 2022
    • Sponsored Content
      • CITY Dish
      • Go-To Guide
      • Your Own Way – Entrepreneur Advertorials
    • Online Exclusive
  • SHOP
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CITY Dish 2019

8 posts
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Seared Ahi Tuna Tacos with Black Bean Salad from Hy-Vee

  • Posted on November 6, 2019February 10, 2021
  • story byJefferson City Magazine Staff
Black marble serving platter with seared ahi tuna laid in a line. Tortilla triangles lay to the side.
Black Bean Salad 1 can black beans drained and rinsed 2 ears of corn shucked and roasted 1 tomato seeded and diced 1 orange bell pepper diced 1/2 bunch of…
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Spicy Italian Hoagie from The Grand Cafe

  • Posted on November 6, 2019February 10, 2021
  • story byJefferson City Magazine Staff
A hoagie cut into two halves, one setting up on its side and one setting flat.
INGREDIENTS Hoagie roll Jalapeno aioli or mayonnaise Lettuce Italian dressing Tomato Capicola Salami Bacon Provolone  DIRECTIONS Slice and toast hoagie and spread with aioli. In a pan over medium-high heat,…
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Fall Roasted Pork Loin from High Rise Bakery

  • Posted on November 6, 2019February 10, 2021
  • story byJefferson City Magazine Staff
3 plates shown, one with fall roasted pork loin, one with a Campfire Mocha and one with a Cinnamon Roll Bread Pudding.
INGREDIENTS 2 lb. pork loin Stout beer Beef broth Thyme Bay leaves Rosemary Apple cider Salt Pepper DIRECTIONS Season pork with salt and pepper Sear all sides in pan over…
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The Boss Hogg from Sweet Smoke BBQ

  • Posted on November 6, 2019February 10, 2021
  • story byJefferson City Magazine Staff
Aluminum platter lined with reddish brown paper with varied meats, watermelon slices, coleslaw and a pickle on top.
Brisket [Whole 12-15 lb.]  Smoke Temp 200° | Internal Temp 195° | Cook Time 13-15 hrs. | Rest Time 2 hrs. Turkey Breast [Whole 4-6 lb.] Smoke Temp 235° |…
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Creamy Garlic Tuscan Shrimp & Roasted Butternut Squash “Risotto” from Sweet Chipotle Catering

  • Posted on November 6, 2019February 10, 2021
  • story byJefferson City Magazine Staff
Off white dish filled with cauliflower risotto, shrimp and greens. A black napkin is folded under the plate and two pieces of silverware a knife and fork lay atop.
SHRIMP INGREDIENTS 2 cloves garlic, finely diced 1 lb. shrimp (or prawns) — tails on or off .25 oz. sundried tomatoes (just dried; not packed in oil) 1 1 ½…
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Sizzling Fajitas Trio by Prison Brews

  • Posted on November 6, 2019February 10, 2021
  • story byJefferson City Magazine Staff
Flat oval skillet on a wooden plate filled with steak, chicken and shrimp. 3 flour tortillas are folded and leaned up against the plate. A pile of guacamole, salsa, shredded cheese and a bowl of refried beans are placed in a curved arc above the plate.
Marinade Prepare the night before  1/2 cup soy sauce                                           …
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Bavarian Pork Chop by O’Donoghue’s

  • Posted on November 6, 2019February 10, 2021
  • story byJefferson City Magazine Staff
Image of a white plate with pork chop atop mashed sweet potatoes.
INGREDIENTS 12 oz pork chop  1/2 lb. finely diced bacon Head of red cabbage, washed, dried and chopped 1/2 c. apple cider vinegar 1 tbsp. minced garlic Salt and pepper…
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Holiday Spiced Sweet Potato, Cranberry & Quinoa Power Bowl from Love2Nourish

  • Posted on November 6, 2019February 10, 2021
  • story byJefferson City Magazine Staff
Image of sweet potatoes, quinoa, cranberry sauce, lettuce and mashed avocado on a natural wood cutting board.
Roasted Sweet Potatoes 2 large sweet potatoes, peeled 2-3 tbsp extra-virgin olive oil 1 tbsp ground cinnamon 1 tbsp smoked paprika Sea salt, to taste To Make the Sweet Potatoes…
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