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1/2 cup minced bacon.

I'll put it on roasted Yukon gold potatoes, zhush up leftover grilled chicken, and have even used it in a. barbecue sauce vinaigrette.And the man behind the sauce, Aubrey Lenyard, is almost as vibrant as the sauce itself.. AubSauce.

is an Atlanta-based company that Lenyard founded in 2019.The entrepreneur has always needed a creative outlet.When the Birmingham native graduated from high school, he pursued fashion ("I know I was probably the only boy in school that received.

W. Magazine," he laughs) and designed wedding gowns for about 15 years before going into the corporate world.There was also a brief tote bag endeavor between corporate stints.. Chris Hunt.

By day, Lenyard works at an incubator at Georgia Tech that helps entrepreneurs launch businesses.

Being around creative people pursuing their dreams inspired Lenyard to take a chance on something new.Add red chile paste, cooked onions and yogurt and stir until fully incorporated.

Cover pan and reduce heat to low.Simmer stew until meat is fork-tender, about 2 hours.. Make the sweet saffron zarda pulao.

Place rice in a fine mesh strainer; rinse under cold water, stirring with your fingers, until water runs clear.In a small bowl, mix saffron and milk.. Heat ghee in a medium saucepan over medium.