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Welcome to Home Plate. Make yourself at home and browse around our pages and recipes. In our home, we believe in time and how a little extra love can go a long way. We learned this early on in the kitchen from our grandmothers. We look to them for inspiration in every dish we make and always have them in mind – although now we’re using a teaspoon and tablespoon instead of a pinch here or “oh, just a smidge”.

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Featured Dish of The Week:

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Seared Scallops

6 scallops

1 tablespoon thinly sliced chives

1 tablespoon finely chopped parsley

1 tablespoon finely chopped tarragon

1 shallot finely minced

1/4 cup white wine

Juice of 1 lemon

6 tablespoons butter 

Salt and pepper

1 cup shredded extra sharp cheddar (optional)

Salt and pepper to taste

1. Preheat a skillet on medium high heat

2. Pat scallops dry and season with salt and pepper

3.When pan is hot add enough oil to coat the bottom of the pan thinly

4. Sear the scallops 1-2 minutes per side

5. When scallops finish searing remove from pan and add the shallot to the pan

6. Cook shallots until translucent then add wine and lemon juice

7. Reduce liquid while stirring until almost completely dry

8. Turn heat off of pan and add butter constantly stirring so that butter doesn’t break emulsification

9.When butter is completely melted, add the herbs. Season with salt and pepper to taste. Serve onside of scallops


5 pounds pork shoulder bone in or bone out

2 tablespoons salt

1 teaspoon chipotle powder or smoked paprika 

1 teaspoon Oregano 

1/2 teaspoon black pepper

1/4 teaspoon coco powder

Juice of 1 lime

Juice of 1 orange 

1. Mix all the spices together and rub onto the pork

2. Let sit with rub for at least one hour or ideally overnight

3. Place in slow cooker for 8 hours on low with the orange and lime juice

4. When finished shred meat, discard any bones and skin. Reserve any juices 

5. Broil shredded pork meat to crisp a little

6. Add juices back to crisp pork and serve

Onion Straws

.5 cup flour

.5 cup corn starch

2-3 onions sliced into very thin rings

Oil for frying


1/2 cup Panko breadcrumbs

1, Preheat oil to 375

2. Mix corn starch and flour together 

3. Dredge onion rings in flour corn starch

4. Knock off and dry in oil until golden brown

5. Pull from oil and place on paper towel lined sheet tray.

6. Season with Salt immediately after pulled from fryer