Kimberly tries her hand at fly-fishing in the Caney Fork River then heads home to whip up a fish inspired meal with her good friend and songwriter Natalie Hemby.
1. Heat oil in a pan to medium.
2. Add all of the ingredients into a bowl and form 4 cakes. Place them in the oil and cook 3 minutes on each side. Remove from pan when done onto paper towels. Season with salt and squeeze lemon juice on top.
Heat butter in a sauté pan. Add beans. Saute beans for about 5 minutes until tender. Add zest and juice. Toss and season with salt and pepper. Serve warm
Place cut potatoes into a bowl with the rest of the ingredients. Toss to mix well. Place seasoned potatoes on a sheet tray and bake for 25 minutes until potatoes are tender.
1. In a sauté pan heat butter. Add the sliced bananas with the brown sugar. Cook until brown sugar dissolves and bananas are well coated and tender.
2. Layer crumbled graham crackers, bananas, chocolate and fluff in a 6-8 ounce glass jar or cup (needs to be able to go in oven). Make sure the fluff is the last top layer. With a kitchen torch burn the fluff until brown or broil.
For the chocolate:
Melt the chocolate in a double boiler or microwave on low.