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Unique Finds

Cooking is a pleasure and a respite for this star; it's an expression love she wants to share with all her fans. Quad learned to cook from her mother growing up in Memphis, Tennessee, so she's been cooking her entire life and insists that she's made every mistake possible behind a stove. Here she encourages even complete beginners to give cooking a try with delicious, updated southerns classics, such as:

  • Jalapeño Cheese Hushpuppies 

  • Cajun veiled Eggs 

  • Peach, Fig and Arugula Salad 

  • Cornmeal- Dusted Catfish 

  • Memphis Dry Rub Rubs 

Quad's energy in the kitchen is contagious, as is her passion for teaching others to overcome kitchen intimidation. 

Featured Recipe 

Red Wine Braised Pot Roast
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Break out your grown-up palate because this meal is for the grown and sexy, with red wine that adds a bold and luscious taste. Instead of the standard onion soup and mushroom treatment, I added garlic, thyme, rosemary, and a bay leaf that makes the meat the star of the show. I find that green beans and carrots are the perfect co-stars and will leave you wanting an encore.  

Ingredients 

1 (4 pound) chuck shoulder roast, trimmed

1 tablespoon kosher salt, divided

1&1/2 teaspoons freshly ground black pepper

2 tablespoons olive oil 

2 tablespoons of  S.A.S.S. Seasoning

2 white onions, diced large

2 garlic cloves, chopped

2 thyme sprigs 

2 rosemary sprigs

1 bay leaf 

1 cup dry red wine, such as Cabernet, Sauvignon, Merlot, or Pinot Noir

4 cups beef stock

3 carrots, peeled and chopped

Method

Preheat the oven to 375 degrees Fahrenheit.

  

Season the roast evenly with one and a half teaspoons of each of the salt and pepper. Heat oil in large Dutch oven or heavy bottomed-pot over medium-high heat. Brown roast on all sides. 6-10 minutes. Remove the roast from the pot. 

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To the same pot add the white onions and sauté until translucent, about 5 to 6 minutes. 

Add the garlic, thyme, rosemary, and bay leaf and cook for 1 to 2 minutes. Season with remaining salt. Deglaze the pan with 3/4 cup wine, scraping the browned bits from the bottom of the pot. Allow the wine to reduce by half. Add the beef stock, bring to a boil then add the chuck roast back to the pan.

 

Cover the Dutch oven and bake for 1 hour. At the 1 hour mark, add the remaining 1/4 cup of wine and the carrots. Roast for an additional 1 to 1&1/2 hours, or until the vegetables are done. Slice and shred to serve.

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Get ready to cook with spirit, eat with gusto, and laugh with abandon. Whether you follow her on Bravo’s Married to Medicine, was a regular watcher of Sister Circle, or have tuned into her Cooking with Miss Quad Instagram videos, you will want to add this long-anticipated cookbook to your repertoire.

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