CHEF TRACY MILLER LETS US IN ON A LOCAL SECRET

I sat down with Local chef Tracy Miller to talk about her obsession with peanut butter, her favorite cookbooks, and this month’s 11-year anniversary of Local. While chatting, I confessed my love for the rosemary nuts. If you don’t know about the rosemary nuts, call 214-752-7500 immediately for a reservation. She shared the list of ingredients with me, and I am going to attempt to duplicate the nuts at home. (I’ll let you know how that goes.) Ingredients are in the jump. For more on Miller, see our next issue.She says mix the following ingredients: kosher salt, thyme, brown sugar, olive oil, butter, cayenne, chex mix, and pretzels with a selection of mixed nuts. Heat the above on a cookie sheet with a several stalks of fresh rosemary, and then when you remove the batch from the oven, remove the rosemary. Place the nut mix in a bowl and garnish with some tiny springs of rosemary. Or you can go to the restaurant and enjoy the version she makes with precision.