We had a really great opportunity this month to sit down with Executive Chef Chip Ulbrich of South City Kitchen. If your not familiar with South City Kitchen, it’s a great Southern style restaurant with two locations in and around the Atlanta,GA area known for dishes like their Fried Chicken and Fried Green Tomatoes. Chef Chip spent some time showing us how to cook Collard Greens in less than 30 minutes that are flavorful, full of texture and easy to prepare. He gave us every instruction we needed to make this fool proof. So if you’re looking for a modern way of cooking Southern Style Collard Greens Chef Chip’s recipe will point you in in the right culinary direction. Stay Hungry Ya’ll !
-The Hungry Southerner
This is the first of a 2 part series with Chef Chip Ulbrich. Check back soon for our interview with him in this month’s Local, Fresh, Sustainable Series where we talk about what South City Kitchen is doing with local farmers and ingredients and what they have coming for Thanksgiving.
I’ve been working on great pulled pork recipe that would be easy to do at home that doesn’t involve a crockpot. Not that a crockpot can’t make pulled pork, but I wanted pulled pork that also had texture; a bark on the outside almost as if it had been smoked. To get this Boston Butt right I needed to do it in the oven, and I needed the perfect dry rub. Which got me thinking, why not try a Coffee Dry Rubbed Boston Butt for a little cool weather pulled pork action?
Not many people know much about me, except for the fact that I am a Yankee married to a Southerner who lives in Maryland and likes to cook. After I started working with The Hungry Southerner, I entered into the terrific world of teaching first grade. I never thought that I would wish so much more for extra hours in a day until I spent one full week in the classroom. I love my little kiddies, but I miss my free time. And the kitchen. My poor husband has had two home cooked meals in the past 30 days.
I’ve been working on new Sweet Tea delivery systems and decided it was time to explore brines for my birds. It was a beautiful idea for two great reasons, the first being brining a chicken will help prevent it from drying out during the roasting process and two it will help introduce some great flavor and character to the meat. Besides everyone loves chicken right? Get ready for some super moist Sweet Tea Chicken born in the South that is ready over night.
A few weeks ago in the midst of our jam making, “The Hungry Southerner” let me borrow Thomas Keller’s latest book, Ad Hoc. While many cookbooks may give you some great recipes, this one will make you a better at-home cook. The kitchen tips alone are worth the read. One of the recipes I came across in the book was for Red Pepper Jelly, which my wife and I love. My grandmother had given us some of her pepper jelly last time we were at her place, so I figured it’d be fun to do a little comparison between the two versions.