Cook Something Bold in Your Cabin


Pigeon Forge has a huge variety of restaurants to fit any taste, from Japanese, Italian, and German to burgers, tacos, and Southern favorites – including plenty of BBQ. It’s easy to find some bold flavors at the many restaurants in the Smokies (Gatlinburg has plenty more just down the road), but for November 8, Cook Something Bold Day, why not whip something up yourself? Our Pigeon Forge, TN Cabins have fully equipped kitchens where you can cook, so stop by the store on the way into town and try your hand at these bold recipes! Scroll to the end if you want the bold flavors without the work…

Four and Twenty Blackbirds Salted Caramel Apple Pie | Cooking Channel TV
Pie Crust
• 1 recipe your favorite (2-crust) butter pie crust
Salted Caramel
• 1 cup white sugar
• 1/4 cup water
• 1 stick (1/2 cup) fresh unsalted butter
• 1/2 cup fresh heavy cream
• 1 1/2 teaspoon sea salt (recommended: Maldon sea salt flakes)
Apple Filling
• 4 to 6 lemons
• 5 to 6 medium to large apples*
Apple Filling Seasoning
• 1/3 cup raw sugar (castor, unrefined, large granule sugar)
• 2 tablespoons flour
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground allspice
• 1/8 teaspoon freshly grated nutmeg
• 2 to 3 dashes Angostura bitters
• 1 egg beaten
• Raw sugar, for sprinkling on top
• 1 teaspoon sea salt (flake)

To make the pie crust:
• Prepare one 2-crust batch of your favorite all butter pie crust. Roll the bottom crust to fit a 9-inch pan, and cut the top crust as a lattice, approximately 1-inch in width or as desired. Chill the rolled crust while you prepare the salted caramel and apple filling.
To make the salted caramel:
• Cook the sugar and water together over low heat until just dissolved. Add the butter and bring to a slow boil. Continue cooking at a low boil until the mixture turns a deep, golden brown color, almost copper.
• Once the mixture has turned a copper color, remove it from the heat and immediately add the heavy cream – the mixture will bubble rapidly and steam – be cautious as the sugar will be very hot.
• Whisk the final mixture together well over low heat and sprinkle in the sea salt. Set the caramel aside while you prepare the apple filling.
To make the apple filling:
• Juice the lemons into a large mixing bowl. Core, peel, and thinly slice the whole apples. Dredge all the apple slices in the freshly squeezed lemon juice to prevent browning and to add flavor. Set the prepared apples aside.
To make the apple filling seasoning:
• In a large measuring cup or small mixing bowl, combine the sugar, flour, cinnamon, allspice, nutmeg, and Angostura bitters. Sprinkle this mixture over the apples in the mixing bowl. Use your hands to gently mix and coat the apple slices.
To assemble the pie:
• Preheat the oven to 375 to 400 degrees F (depending on the hotness of your oven).
• Gather your rolled pie crust, salted caramel, and apple mixture. Begin by layering 1/3 of the apples in the bottom of the crust so that there are minimal gaps. Pour 1/3 of the caramel over the apples. Add 1/3 of the apples and caramel for a second layer, and then add a third layer of apples, and then the caramel again. Cook’s Note: Save a small portion of the caramel to pour on top once the lattice is assembled.
• Assemble the lattice crust and flute the edges of the crust. Pour the last bit of caramel on top. Brush the crust with the beaten egg and lightly sprinkle with raw sugar and sea salt.
• Bake the pie on a baking sheet larger than the pie pan for 20 minutes (otherwise the caramel will bubble over and burn on the bottom of your oven). Reduce the oven temperature to 325 to 350 and bake for 25 to 35 minutes. You can test the apples for doneness with a long toothpick or small knife. The apples should be just soft.
• Let the pie cool, then slice and enjoy.

Chipotle-Marinated Pork Tenderloin with Black Bean Salsa |
• 1 can chipotle chile
• 3 clove garlic
• 1/2 c. coarsely chopped white onion
• 2 tbsp. fresh lime juice
• 1 tsp. sherry vinegar
• 1 tsp. dried Mexican oregano
• 1 lb. pork tenderloin
• 1 can black beans
• 1 c. grape tomatoes
• 1/4 c. finely chopped white onion
• 1/4 c. finely chopped fresh cilantro
• 3 tbsp. fresh lime juice
• 2 tsp. minced canned chipotle chile
• 1/2 tsp. ground cumin

• Make the pork marinade: Process chile, garlic, onion, lime juice, vinegar, and oregano in a blender until smooth. Rub marinade all over the pork. Transfer pork to a dish, and cover with plastic wrap. Refrigerate overnight.
• Preheat oven to 350 degrees. Heat a grill pan over high heat. Grill pork until seared on all sides, about 2 minutes per side. Transfer pan to the oven; cook until an instant-read thermometer inserted into center of meat registers 145 degrees, 20 to 25 minutes. Let pork stand at room temperature 5 to 10 minutes before slicing.
• Meanwhile, make the salsa: Stir together the black beans, tomatoes, onion, cilantro, lime juice, chile, and cumin in a small bowl. Serve with the pork. Pork tenderloin is one of the leanest cuts of meat. Here, it’s marinated in a chipotle blend, seared in a grill pan, and served with a fiber-rich bean and tomato salsa.

Bold Flavors at Pigeon Forge Restaurants

The Old Mill – Spicy Broiled Catfish

J.T. Hannah’s Kitchen – Hannah’s fried pickle chips

Paula Deen’s Family Kitchen – crab-loaded “Shore is Good” seafood dip and ooey gooey butter cake

Local Goat – deep fried deviled eggs (paired with candied bacon and sriracha), smoked ahi with wasabi and Thai peanut dressing, and chicken wings (mango habanero, whiskey, etc.), white chocolate bread pudding, and bourbon-maple-praline pecan sundaes