I’m quite particular when it comes to cookbooks, especially Southern cookbooks. For instance, my favorite most recently purchased book is John Besh’s “My New Orleans”. It’s a beautiful compilation of amazing images, stories and delicately executed recipes. It seems to me everyone these days has turned around and published a cookbook, most of those books being just down right awful. Southern My Way : Simple Recipes, Fresh Flavors by Gena Knox thankfully is not one of those books.
Tag Archives: Food
Southern Review – Southern My Way : Simple Recipes, Fresh Flavors
Filed under Southern Culture, Southern Food, Southern Review
Afternoon in the Country at Serenbe
On November 7th, “The 10th Annual Afternoon in the Country” will be held at the Inn at Serenbe in Palmentto,GA from 1 to 4 pm. This benefits the Atlanta chapter of Les Dames d’Escoffier International. If you’re not familiar with LDEI, it’s a “worldwide society of women dedicated to creating a culture in the community that fosters excellence and promotes the achievement of women in culinary professions through educational and charitable activities“. This event is will be featuring so many of our favorite local Southern chefs, farms and restaurants and they will all be here serving up their food to support the local LDEI Chapter with fresh Southern ingredients.
It will be an afternoon spent sample from Atlanta’s finest local culinary offerings. Still need more convincing? Here is a few examples of what you’ll be tasting: Farmburger, a restaurant who is serving directly from their very own farm to their very own table; 4th and Swift, Jay Swift always finds the freshest seasonal local ingredients and allows them to speak for themselves; Muss & Turners, Todd Mussman uses a series of wonderful local Georgia farmers and ingredients and also does amazing tricks with a Big Green Egg; Miller Union is the hot new farm to table concept in Atlanta and this is your chance to sample Chef Steven Satterield’s farm plates; Abattoir means slaughterhouse and Joshua Hopkins always does something amazing with meat! Then there will be the fine wines and micro-brews to wash all that wonderful local cuisine down.
If the sight of all the seasonal local food, farmers and Chefs isn’t entertaining enough there will also be live Bluegrass music performed by DriveTrain, hayrides, a cake raffle and even a silent auction. The tickets are on sale now $95 for adults and $35 children and all proceeds are to benefit the Atlanta Chapter’s scholarship fund and the Georgia farming community. What better way to come support your local farmers, chefs and a local charitable organization than to spend a wonderful afternoon in the Country sharing a meal with friends and family and shaking the hands of the people who grew those ingredients and prepared it.
For more information about Afternoon in the Country, tickets, the event, the Restaurants, etc visit: Les Dames d’Escoffier International
Filed under Southern Culture
Yankee Ingredients – Pumpkin Puffs
Until I met my husband, I thought that everyone liked pumpkin. There is nothing like a big piece of pumpkin pie smothered with homemade whipped cream after a 1000 calorie feast on Thanksgiving, haha. No really, though. Pumpkin pie always has and always will round out my meal on the fourth Thursday in November… it’s just not right if it doesn’t.
Filed under Cooking, Southern Recipes, Yankee Recipes
Southern Culture – Bourbon Heritage
I firmly believe that every self respecting American (Southerners this especially applies to you) should keep a little bourbon tucked away for all occasions. I actually learned this from my grandmother who would always keep a little Jim Beam hidden away,in a trunk no less, for cooking. Bourbon is the signature flavor of the South, more so than Sweet Tea. Why? Because Bourbon was here first, it’s our Southern heritage; sacred, guarded and often the secret ingredient in many generation’s finest recipes.
Filed under Southern Culture
Southern Kitchen – Coffee Rubbed Southern Pulled Pork
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?
Filed under Southern Culture, Southern Food, Southern Kitchen