Wild Georgia Shrimp & Summer Corn Chowder
All summer I’ve been wanting to make Shrimp and Corn Chowder, and today, I did it. Aside from peeling the potatoes and shucking the corn, the recipe requires little to no effort other than stirring and simmering. Continue reading “Wild Georgia Shrimp & Summer Corn Chowder”
Rae’s Coastal Cafe
Augusta, Georgia
Two of my best friends recently took me to dinner at a place more than 153 miles inland from the Georgia Coast located in my hometown of Augusta, Georgia. They promised it would be “right up my alley” and said I should “be prepared to blog about it.” Though it’s been open since I was nine years old, that Friday night was the first time I’d ever heard of it or set foot through its doors. Tucked away in a small community at the west end of Walton Way, Rae’s Coastal Cafe transported me to the islands the moment I stepped inside, perpetuated only by the best Key Lime Pie Martini I’ve ever had, and a house salad that rivaled my go-to Caesar and sailed away with my heart.
The cafe touched on every indicator I consider noteworthy about a restaurant: 1) It’s independently owned, 2) The local, casual atmosphere was well done–coastal but not in an obnoxious way, 3) The food was excellent and 4) The service was informed.
Meet our waitress, April. Servers have the ability to make or break a dining experience and if they’re on point, nine times out of 10, your visit will be too. April was well-informed on the menu items, at the ready with refills, and intuitively aware of when to ask if we were ready for the next course or if she could take our empty plates. As a first time visitor, she sold me on the house salad when I routinely ordered a Caesar, and I’m so glad I took her word. Super friendly and seemingly happy to be at work, April enhanced our meal and represented Rae’s expertly well.
There on the table, much to my surprise sat a product from good ol’ Statesboro…Braswell’s Vidalia Onion Steak Sauce. That made this Statesboro food writer proud.
I ordered the Blackened Mahi-Mahi, a healthy 9 oz. fillet topped with Cajun spices, seared in a cast iron skillet and served with new potatoes. April informed me that Rae’s uses the same spices on the fish as in their famous Jamaican Jerk Chicken. The Mahi-Mahi had the perfect kick to it and together with the buttery potatoes, I was happy and satisfied. My friends shared the special that evening: Carolina Mountain Trout with crisp green beans and new potatoes. For dessert, we tackled a slice of Chocolate Cheesecake made with Kahlua and drizzled with raspberry syrup. Other tempting menu items included Coconut Fried Shrimp, the Crabmeat Sandwich (yes, that’s right. Not crab cake, crabMEAT!), the Dolphin Sandwich and Filet Mignon. Chicken, steak, seafood…they do it all!
It’s a good thing that I no longer live in Augusta because I would have to have this drink in my life every day. Rimmed in a graham cracker crust, the Key Lime Pie Martini was the most balanced blend of sweet and tart I’ve ever experienced. It was like drinking pie. Move over Malibu Bay Breeze, there’s a new sheriff in town.
Dining at Rae’s Coastal Cafe felt like an episode of Cheers. The owner, Walter, makes his way through the restaurant greeting guests and shaking hands. You’re bound to run into someone you know there. It’s a comfortable place where people go to enjoy good food and good company…after all, that’s what it’s all about!
Special thanks to these two (who just celebrated their 10th wedding anniversary!) for a wonderful evening out. Y’all know me well.
As many of you know, I had the opportunity to headline a food and style event recently in Centre, Alabama with my good friend, Chad. It’s been one week ago today, and as promised, I’m sharing the recipes served during the event right here on Some Kinda Good. Whether you attended the event or just happened across my food blog, these refreshing grilled desserts, appetizers and warm weather-friendly beverages are tailored for summer entertaining and don’t even require heating up an oven. They’re simple, yet elevated and certainly Some Kinda Good! Continue reading “Simple Recipes Tailored for Summer Entertaining”
It may be springtime, but let’s face it: the weather can be crazy and unpredictable. For those not-so-springlike nights this season, I’ve got a recipe for Roasted Root Vegetable Soup with Homemade Thyme Croutons that’ll give you an excuse to transform leftovers and get the most out of your farmers’ market finds.
This recipe is a classic example of technique. Once you master it, you can substitute whatever ingredients you choose. Roma tomatoes and onions would be absolutely fantastic with a grilled cheese sandwich. I made Roasted Root Vegetable Soup using leftover carrots and turnips that I’d made for Easter dinner with my Roasted Leg of Lamb and Mint Chutney. I seasoned the vegetables with salt and pepper, then tossed them in a good quality olive oil and roasted them at 425 degrees for 30 minutes. I love reinventing leftovers. It’s ultimately fun to create something totally new with the same ingredients from another dish.
In a food processor or a blender, puree the vegetables until fluid, adding a little chicken broth or water to help the vegetables liquefy. You can also use an immersion blender, but that’s a fancy tool I’ve yet to acquire. If you’d like your soup to have a little texture, don’t puree them totally. Just pulse your blender a few times, leaving some of the vegetables chunky. I enjoy bites of carrot here and there, rather than pure creaminess, but it’s personal preference.
Transfer the pureed vegetables to a stock pot. Then add 3 – 4 cups of chicken broth. Season to taste with salt, pepper and dried oregano. Let simmer over medium-low heat for at least 30 minutes.
I just so happened to have a french baguette on my counter top that was more than a few days old. What better way to give stale bread new life than to chop it into cubes and make crunchy croutons? I did just that. With the Holy Trinity of kosher salt, freshly ground black pepper and olive oil, I added dried thyme, and roasted them in the oven, also at 425 degrees, for 10-15 minutes until golden brown and fragrant.
If you look closely, you can see chunks of carrot adding texture to the soup. With a pop of green color from my carrot tops for garnish and the addition of my Homemade Thyme Croutons, soup never tasted better on a cool, springtime night.
Here’s a quick look at what you’ll need:
Roasted Root Vegetable Soup featuring Carrots and Turnips
Homemade Thyme Croutons
At my house, it wouldn’t be a dinner party without the smoke alarm sounding at least once or my Shih Tzu, Ewok howling to the top of his lungs and doing the happy dance each time a new guest arrives at the door. That was the scene on a rainy Tuesday night recently when I invited my boyfriend and two close friends over for an early Easter feast. It was an occasion special enough for fine china and the antique, linen seashell napkins my mother gave me. On the menu? Continue reading “An Easter Feast of Roasted Leg of Lamb and Mint Chutney”
The 404 Kitchen
Nashville, Tennessee
The older I become, the more I realize that so much of life is about our experiences. When I auditioned for ABC’s cooking competition reality show “The Taste” last year, I couldn’t have predicted the friendships that would result and never would have imagined I’d be hanging out in the Music City with the co-owner of an award-winning food truck eating chicken liver pate and drinking cocktails with smoked bacon. I’m talking about my friend, Carlos Davis of Riffs Fine Street Food. You may have seen him on the Cooking Channel’s Eat Street or featured in the Nashville Scene. He’s the coolest Caribbean I know, with a local, inside perspective on good eats. On a chilly Saturday night in early spring, Carlos and I reunited for the first time since we’d both hopped on a plane Southbound from Burbank, California in September 2013. Carlos showed me around a Nashville neighborhood known as the Gulch, and introduced me to The 404 Kitchen, led by Chef Matt Bolus.
As noted on The 404 Kitchen’s website, the restaurant is “Housed in a former shipping container…and offers a modern take on classic European cuisine with an emphasis on local, seasonal fare, including herbs grown on the rooftop garden.”
A semi-finalist in the Best New Restaurant category of the 2014 James Beard Awards, The 404 Kitchen features indoor and outdoor seating to accommodate 56 guests for dinner, Tuesday through Saturday.
We decided to forgo the entrees all together and jump right in with Starters and Cocktails. We took our seats at the bar where Carlos quickly pointed out The Nearest Green, a libation featuring Jack Daniel’s Single Barrel, Laird’s Rare Apple Brandy, Benton’s Smoky Mountain bacon and citrus infused Tennessee honey. It had every flavor going for it–fruity, smoky and sweet. Who wouldn’t love a cocktail including bacon? I was all in, and it didn’t disappoint. When I had finished sipping the cocktail, I shamelessly ate the bits of bacon in the bottom of my glass with a spoon to which Carlos commented, “You would be weird if you didn’t!”
The next order of business came in the form of Crudo, an appetizer of Cobia, blood orange, fennel, bee pollen (that’s right, bee pollen), pistachio and vidal ice vinegar. Now, I grew up in Blythe, Georgia and Twiggs County farm country. My folks and I didn’t eat quite like this. I had no idea what the majority of these ingredients were, but I tasted them with gladness and what a refreshing combination! I learned that Cobia is a type of fish. I loved the crunch of the pistachios and fennel. The vinegar and citrus flavors gave every bite a noteworthy kick. As for the bee pollen, I was at a total loss.
Starter number 2 was delivered on a butcher block: Kennedy Farms Chicken Liver Pate, served with whole grain mustard, pickled radish and the Lowcountry’s popular benne wafers. A pate is a mixture of cooked ground meat and fat minced into a spreadable paste. Nothing about that sounds appealing to me, and by the looks of it, you’d think it came directly from a Spam can. Tasting chicken liver pate was another first for me, and the truth is, I really liked it. Reminiscent of humus in texture, its flavor was rich and herbaceous. When the dish came out, I looked directly at Carlos and said, “Alright chef. Teach me how to eat this.” He took a healthy portion of the pate and spread it on the wafer, then topped it with a bit of the spicy ground mustard. I asked, “What about the radish?” to which he informed me it was a palate cleanser. Makes sense! This home cook surely enjoys having chef friends.
Next up came my pick for the evening, and my favorite of all: 14 Month Aged Benton’s Country Ham served with buttermilk biscuits, Tennessee whiskey jelly and red-eye gravy. In the moment the plate came, Carlos tweeted, “#CountryHamAndBiscuits @The404Kitchen. @SKGFoodBlog just squealed.” It was true. I had church with this appetizer. The biscuits were perfection, the country ham was salty and sliced to the perfect thinness, and the jam? I can’t. I could have turned the red-eye gravy ramekin up and drank it, but civility got the best of me.
With each new dish, the bartender switched out our silverware and brought new small plates. Lastly, we tried the Burrata featuring celeriac, grapefruit, black truffle, pine nuts, leeks and calabrian peppers. Burrata is a fresh Italian cheese made from mozzarella and cream. Smooth like butter, I’d never known a cheese could be elevated to such heights. Other Starters on the menu that night featured Lamb Sugo, Winter Squash Soup and a 3 Cheese Plate. Entrees included Rabbit, Cioppino, Swordfish, Pork Ragu and other mind-boggling dishes. Dining in a place like The 404 Kitchen reminds me of just how much I have to learn about the world of gastronomy.
We wound the evening down with dessert. The grand finale was brioche bread with bittersweet chocolate, and a banana nut loaf alongside cold ice cream. With a daily changing menu, this is a place I could return again and again.
With clean plates and full hearts, we left The 404 Kitchen satisfied, anticipating the next great food adventure. From the service to the atmosphere, topped only by the food, The 404 Kitchen was Some Kinda Good, and the perfect spot to catch up with my culinary pal. After all, good food and good company is what it’s all about.
It’s a rare day in Statesboro when the weather requires scarves and gloves. This week when the temperatures dropped to 16 degrees, I used the Some Kinda Good™ Facebook page to ask, “What’s your favorite thing to eat on freezing days like this?” Many of you responded with exactly what most would–soups, chili, grilled cheese sandwiches, hot chocolate, hot tea–anything comforting and warm. I certainly agree, but the truth is, I’m a warm weather creature. I don’t do well in the cold. Once Christmas is over, I’m ready to go to the beach. If hibernating were an option, you wouldn’t see hide nor hair of me until April when the flowers bloom and the sunny, bright days return. My cold weather comfort isn’t soup. Ironically, it’s beach food. Food that allows me to envision myself on the Georgia coast after a day of basking in the summer sun. So, I cope by cranking up my summer playlist, with songs like Joe Nichols’ Sunny and 75 or Luke Bryan’s Suntan City. I make meals at home that take me to coast and count down the days when I can cruise with the windows down and smile as my 11-pound Shih Tzu cools his belly on the tile floor of the kitchen following an afternoon walk.
If any meal helps me escape the winter, it’s Alaskan Snow Crab Legs with drawn butter. They’re the easiest thing to make. You’ll need salt, Old Bay, Shrimp & Crab Boil, butter and a few pieces of equipment…
A large stock pot fitted with a steamer basket and a lid are essential. Fill the pot about a quarter of the way full. Just be sure the water doesn’t touch the bottom of the steamer basket. You want to steam the crab legs, not boil them. Then season it with salt and add about a teaspoon of the Shrimp & Crab Boil. Stir.
Bring the water to a boil. If your crab legs are frozen, rinse them good under cold water or thaw them in the refrigerator overnight. Place the crab legs in the steamer basket and set the basket inside the pot.
Season the crab legs with several dashes of Old Bay.
Meanwhile, melt butter. I like using unsalted butter. To create drawn butter or clarified butter, use a spoon to skim the fat off the top. Once melted, the fat and solids separate (pictured above on the right). Melted butter takes steamed seafood from good to gourmet.
The result is beautiful, tender, succulent crab meat fit for a king. I served the crab legs with rosemary roasted potatoes and a fresh green salad, but another complimentary side dish is good ol’ Southern grits.
Nothing makes me happier than a whole, intact piece of crab meat fresh from its shell. Thank you, Jesus. The art of cracking crab legs takes some time, but oh, is it worth it. Boy, is it ever. Dunk the meat in the butter for optimum food nirvana.
The aftermath.
It may not be summertime yet, but a girl can dream.
It’s officially holiday season. Let the menu and party planning begin! I’ve put together a holiday inspired meal including a classic combination of flavors, along with some of my family’s traditional recipes that are impressive on the table but simple to execute. These dishes are special enough for Thanksgiving or Christmas dinner, but delicious year ’round. Here’s what’s cookin’: Herb-Roasted Pork Tenderloin, Sautéed Cinnamon Apples, Mama’s Sweet Potato Casserole, Farm-Raised Green Beans and Grandma’s Made-from-Scratch Buttermilk Biscuits. We couldn’t celebrate the holidays without incorporating pumpkin, so for dessert, the Pumpkin Spice Trifle will make its debut appearance.
The star of this show is the Herb-Roasted Pork Tenderloin. This time of year, I think folks get ham and turkey’d out. So, now is a great time to allow pork to step into the limelight. To accomplish that gorgeous golden brown exterior and moist meat, I use a combination of dried and fresh herbs and Georgia olive oil. Season the meat liberally with kosher salt and black pepper. Drizzle it with olive oil, then massage in a healthy amount of fresh basil, fresh rosemary and about a two teaspoons of dried oregano. Here’s a tip: Cook the tenderloin in a 9 x 13 dish, and just before putting it in the oven, add about an inch of water to the pan. Roast the meat at 425 degrees for 25 minutes per pound. Another reason this tenderloin tastes amazing, is because it’s pasture-raised. This little piggie wasn’t given any antibiotics or steroids, and was free to roam and eat Georgia grass. The result is a much more nutritious animal that’s healthier to eat and healthier for our environment. Thanks to my friends at Hunter Cattle Company for raising it.
Nothing compliments pork like a side of delicious cinnamon apples sautéed in butter. This is as simple as it gets. Slice 5 to 6 medium apples about a 1/4 inch thick and saute in four tablespoons of unsalted butter. Allow them to cook down, then season with cinnamon and keep them warm. You don’t even have to peel them!
Green beans may be a popular side item, but served this way you can’t go wrong. My Farm-raised Green Beans also feature Hunter Cattle’s smoked bacon and sweet Vidalia onions and homegrown tomatoes from the Statesboro Mainstreet Farmers’ Market. Cook the bacon and set aside to drain on paper towels. Saute diced onion and tomato in the remaining bacon fat, season with salt & pepper and add to cooked green beans with a pat or two of butter. Top with crumbled bacon. On the left above, Mama’s Sweet Potato Casserole is a regular at every family function. It adds a wonderful pop of color to the plate. The topping, made of chopped pecans, brown sugar, flour and butter–is like candy.
Finally, no meal would be complete without Southern, made-from-scratch Buttermilk Biscuits. With a dollop of blackberry jam, bread never tasted so good.
After a mouth-watering meal, a 14-layer cake or heavy pie is overwhelming. My Pumpkin Spice Trifle hits the spot. Complimented by soft spice cake and crunchy gingersnap cookies, it’s like a pillow-y cloud of light fresh whipped cream and vanilla pudding bursting with fall flavors. Plus, it makes a stunning presentation.
Food tastes better when you buy local. For Sunday morning brunch recently, I made french toast and bacon, but not just any french toast and bacon. On Saturday, I visited the Statesboro Mainstreet Farmers’ Market where I purchased a pecan loaf from Sugar Magnolia Bakery and Cafe and a pound of smoked bacon from Hunter Cattle Company. The sweet bread was the perfect thickness when sliced just right, and the Georgia pecans provided a nice crunch and texture that regular loaf bread lacks. Dusted with a touch of confectioner’s sugar, it was all I could do to take one picture before I savored every bite. And the pig. Never have I tasted the flavor of hog meat so profound and assertive.
French toast is awesome for a few reasons: 1) It breaks up the monotony of pancakes and waffles, 2) Everything you need to make a batter for it is usually readily available on-hand or easy to get, and 3) It takes no time! For the batter, beat two eggs, whisk in a cup of milk or half & half, cinnamon sugar and a pinch of salt. Soak slices for about 30 seconds on each side.
Melt half a stick of butter in a skillet over medium heat. Toast slices about 2 minutes on each side until golden brown and beautiful like the one in the center. Flip. Repeat.
Drizzle it with syrup or eat it without. You decide. There you have it. Breakfast locally inspired.
Fiddlers Seafood Southside
Savannah, Georgia
Attention to detail is unmistakable. Nine times out of 10, if a restaurant understands how to be great in the little things, that trait is going to carry over in the taste and presentation of food, as well as the quality of service and atmosphere. Fiddlers Seafood in Savannah, Georgia nails it. From the coastal beach-shack vibe to the seafood inspired menu, stepping through the front door is like stepping back in time. Maritime, that is. Black and white photographs depicting generations of happy fisherman families fill the walls, while char-grilled oyster platters and steam pot shrimp dinners come barreling out of the kitchen.
The menu is posted outside on the patio, so you can get an idea of pricing and a jump-start on what you’d like to order. Once seated, you’ll receive a tangible menu that opens up like a window (It’s these little nuances that make my heart sing!). It’s full of colorful, enticing and tempting pictures that will prolong your decision! After careful deliberation, I decided on the Lobster Sliders for $14.99–a trio served three ways: lobster salad, lobster sautéed in a garlic wine sauce and fried lobster. I also ordered a Caesar salad for the sake of something green.
THE FOOD:
I enjoyed the unique spin on the popular lobster roll. The bread was toasted and each filling provided a different flavor. The shape of the white plate was also a nice touch. I liked the fried lobster best. The crunch of the light batter with the succulent meat worked well. The menu is broken down into a few themed categories: Oyster Bar, Beginnings, Soups & Salads, Fiddlers Finest and Steam Pot. You can also choose from Fried, Land and Sammies selections. I plan to try the Seafood Nachos and blackened Fish Tacos on my next visit. Not to worry, Fiddlers Seafood doesn’t forget dessert. Key Lime Pie, Pecan Pie, Chocolate Brownie A La Mode and Clemmie’s Peach Cobbler range from $5.99 – $6.99.
THE ATMOSPHERE:
I visited during lunch on a Wednesday afternoon. The atmosphere was friendly, upbeat and coastal. In other words, my kinda party. Our waitress couldn’t have been more pleasant. We shared a few laughs and had everything we needed throughout the meal. Open seven days a week, with daily Happy Hour specials from 4 – 7 p.m., attire is casual and no reservation is needed. Live music happens every Friday beginning at 7 p.m. I can’t wait to visit again!
With two locations, Fiddlers Seafood has been around for over 22 years. I visited the Memorial Drive venue, but if you’re in downtown Savannah, be sure to check out the Fiddlers Crab House River Street location too. Either way, you’re guaranteed a great food escape!
Some Kinda Good 