One of the skills I’m learning in culinary school is how to fabricate meats. What once was a very intimidating process, is now a proficient experience. I can honestly say I’m comfortable with butchering a whole chicken! Continue reading “What to Cook This Week: Italian Chicken in Red Wine”
Have you ever been in a ground beef rut? I found myself there recently when the ultimate question came up: What’s for dinner? Continue reading “Hearty Hamburger Soup for the Soul”
New Year’s Day is here, and every good Southerner knows what that means: It’s time to cook up a hearty meal that echoes the good vibes a brand new year can bring: luck, prosperity and cash flow.
Bowens Island Restaurant
Charleston, South Carolina
In my short six months as a Charlestonian, I’ve learned one very accommodating notion about the food scene: The Holy City offers a dining experience for every frame of mind. Without a doubt, diners will find their every hearts’ desire–Want high-end fare, served with keen attention to detail on white tablecloths to the tune of jazz music? How about brunch in a funky roadside dive or on the porch of a historic Victorian home-turned-culinary delight? Maybe it’s serenity you seek in the natural surroundings of the Lowcountry–a place where you can gaze upon the marshlands while sinking your teeth into the ocean’s bounty. Chucktown has it all.
While hand-crafted cocktails and perfectly plated entrées are a luxury, sometimes just the taste of crunchy fried shrimp or a good hush-puppy dunked in cocktail sauce and chased by a cold glass of sweet tea does the trick. On a warm Friday night recently, I found such a place: Bowens Island Restaurant. Down home and casual as can be, you’d never know it existed (the restaurant has no website or Facebook page) unless you had a little insider insight.
Just as traffic breaks free on the way out to Folly Beach, visitors will notice a large spray painted sign which points the way down a washed out dirt road to 1870 Bowens Island Rd. Take this road slowly, not just to avoid a flat tire, but because you won’t want to miss the glorious mansions on each side of the road, flanked by shade trees and grandiose Southern porches.
You’ll stand in line to place your order. It can be a long line, because people are willing to wait for good food. I met some friends there around 7 p.m. on a weekend, and we waited about 10-15 minutes.
Views of boats motoring up to the docks, the smell of fresh-caught seafood and the sun setting over the water will keep you pretty entertained. Not to mention the anticipation of at least 10 local brews on tap.
There’s not a bad seat in the house–or outside “the house” for that matter. Take your pick of where to rest your weary bones: Indoor dining room, indoor bar, or outside on the deck facing the water. Should you pick inside, be forewarned, there’s no air conditioning. Ceiling fans and the natural sea breeze keep the air circulating. The dining room is a bustling place. Waiters come barreling out of the kitchen with trays of hot fried seafood, hollering the name on your order.
Orders are served in recyclable cartons with plastic utensils. A big roll of paper towels sits on each table. The menu has everything from fried and boiled shrimp to in-season oysters and fried chicken tenders. The food is well seasoned, hot upon arrival and for those blessed to have eaten a lot on the coast, familiar. Unlike a large percentage of Charleston dining establishments, there won’t be an item on this menu you can’t pronounce or an ingredient you have to question. Hush-puppies, french fries and coleslaw come with just about everything. The “Big Ol’ Seafood Platter” is the most expensive thing on the menu, coming in at $19. Simple, and Some Kinda Good!
If your idea of a night on the town is a laid back, no fuss Lowcountry experience, this is your spot. Open six nights a week from 5 – 10 p.m., you can bet I’ll be there again soon, sipping on a cold Corona.
Now based in Charleston, South Carolina, Georgia native Rebekah Faulk is a freelance writer, entertainer and food enthusiast who writes and speaks about her love of good food and the Coastal South. A Season 2 Contestant on ABC’s “The Taste,” she is the former Statesboro Herald food columnist and past host of the television program Statesboro Cooks. From 2012 – ’14, she appeared regularly as Celebrity Chef at the Statesboro Main Street Farmers’ Market and wrote as a guest blogger for Visit Savannah and The Local Palate. In addition, Faulk’s work is published in Moments magazine and Connect Statesboro. Her culinary accomplishments are recognized in two publications: She is a featured alumna in Georgia Southern Magazine (Spring ’14) and the “Go Girl!” in Moments magazine (March 2104), a tabloid for Moms and Modern Women. To learn more, visit RebekahFaulk.wix.com/RebekahFaulk.
Shrimp and Grits: The Lowcountry staple has been around for more than 100 years and you can hardly visit a restaurant these days without seeing it on the menu. In 2011, Shrimp & Grits was the most popular dish served at weddings across the United States.
The cookbook, Mastering the Art of Southern Cooking by Nathalie Dupree and Cynthia Graubart, says the first printed copy of the original recipe, titled “Shrimp and Hominy,” was located in the 1930 edition of Two Hundred Years of Charleston Cooking. Many variations of the recipe exist today, but one thing is certain: a recipe is only as good as the quality of ingredients.
We’re especially blessed in Statesboro to live in the coastal plains where wild Georgia shrimp is easy to come by and Georgia farmers are aplenty, producing those healthful vegetables like sweet red bell pepper and jalapenos that accompany the special sauce in my shrimp and grits recipe. Statesboro is even home to Freeman’s Mill–stone grinding grits and corn meal daily. Here’s a tip: When cooking grits, always take the opportunity to layer in depth of flavor. Instead of using water, try milk or broth. I love the creamy texture milk gives grits and the flavor of them when they’re cooked in chicken or beef broth. That special touch takes the dish from mediocre to restaurant quality faster than you can say “Go Eagles.”
Whenever possible, shop local. Nothing beats sitting down to a meal grown on Georgia ground, planted by the hands of people in our own community and supporting the local farmers. One visit to the Statesboro Main Street Farmers’ Market, and you’ll be well on your way to cooking my recipe for Shrimp & Grits with a White Wine Sauce featuring Hunter Cattle Company’s hardwood smoked bacon and Prosser’s Wholesale Shrimp in Brooklet.
Open every Saturday from 9 a.m. – 12:30 p.m., the Statesboro Main Street Farmers’ Market is chock-full of everything you need to get cookin’.
Here’s my recipe. Enjoy!
Shrimp & Grits with a White Wine Sauce
- 1 pound of Prosser’s Wholesale Wild Georgia Shrimp, peeled and deveined
- Freeman’s Mill Stone Ground Grits or (Jim Dandy Grits in pinch!)
- Chicken Broth, heavy cream for finishing
- 1/2 cup of freshly grated Parmesan cheese per every two cups grits
- 6 Slices Thick cut, Hickory Smoked Hunter Cattle Company Bacon
- Half of 1 medium Sweet Vidalia Onion
- 1 Large clove of Garlic, minced
- 1 Medium Red Bell Pepper, diced
- 1 Jalapeno Pepper, minced
- 2 Tbs white wine
- 1 cup heavy cream
- Extra Virgin Olive Oil
- Salt & Pepper
- Old Bay Seasoning
- Green onion or chives for garnish
Cook shrimp in about 2 Tbs. of olive oil until they turn pink. Season with Old Bay. Cook grits according to package directions using the appropriate amount of chicken broth, depending on the portion size you’re serving. Season grits with salt & pepper, then add butter and stir in Parmesan cheese. Stir in a splash or two of heavy cream for added richness. Meanwhile, cook approximately six slices of bacon. Drain on paper towels. Pour off bacon grease, reserving 2 Tbs. to sauté vegetables. Add onion, bell pepper and jalapeno. Cook for about 3-5 minutes, stirring. Add garlic last. Once vegetables have married together, deglaze the pan with the white wine. Add heavy cream and let come to a simmer, stirring constantly. To plate, spoon grits in a bowl, top with white wine sauce and surround grits around the perimeter of the bowl with about 10 shrimp per serving. Garnish with green onion or chives.
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. Pour yourself a glass of Chardonnay, turn on some good music and settle into your kitchen. For me, eating a meal like this with vegetables that are in season and locally sourced, is ultimately satisfying. Some recipes suggest frozen potatoes and corn, but I find I appreciate the meal so much more when I’ve worked a little to make it happen. The crunch of summer’s sweet corn with salty bacon and starchy potatoes come together in complete harmony with wild Georgia plump shrimp. Creamy and pleasing to the eye with great texture, this dish epitomizes Some Kinda Good!
- 3 slices of hardwood smoked bacon
- 2 stalks celery, thinly sliced
- 2 bunches of green onions, chopped
- 1/2 medium Vidalia onion, chopped
- 2 large baked potatoes, peeled and diced
- 3 ears of fresh, summer corn, sliced off the cob
- 3 sprigs lemon thyme
- 2 bay leaves
- Kosher salt and freshly ground pepper
- 2 tablespoons all-purpose flour
- 1 quart 2% milk
- 1 pound medium shrimp, peeled and deveined
- Old Bay, for seasoning shrimp
In a large skillet with a high rim, cook bacon on medium-high heat. Remove the bacon, but leave the grease. Stir in the celery, green onions and Vidalia onions, potatoes and corn. Add the thyme, bay leaves, 1/2 teaspoon salt and a few grinds of pepper and cook, stirring, 3 minutes. Stir in the flour until incorporated, about 2 minutes. Stir in the milk, then cover and bring to a boil. Uncover, reduce the heat to medium low and gently simmer until the vegetables are tender, about 6 minutes. Discard the thyme sprigs and bay leaves.
Season the shrimp with Old Bay. Stir in the shrimp and cook until opaque, about 4 minutes. Season with salt. Divide among bowls and sprinkle with green onion and chopped bacon. Serve with Italian bread.
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.
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
- 1 Bunch Carrots, peeled
- 3 Large Turnips, chopped
- 3-4 cups Chicken Broth
- Kosher Salt
- Freshly Ground Black Pepper
- Dried Oregano
- Parsley or Green Carrot Tops for Garnish
Homemade Thyme Croutons
- Day old bread or Stale Bread, such as a French or Italian baguette
- Kosher Salt
- Freshly Ground Black Pepper
- Dried Thyme
- 3 Tablespoons of Olive Oil or enough to coat bread well
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?
- Roasted Leg of Lamb with Mint Chutney
- Locally Roasted Root Vegetables: Turnips and Carrots
- Rosemary Mashed Potatoes
- Blanched Snap Peas
- Open-Faced Apple Pie
- Malbec Red Wine
I had visited the Statesboro Main Street Farmers’ Market earlier that day for some help with side dishes, and came across these beauties from Poor Robin’s Produce grown in Screven County. Though they took more work to prepare, roasted with a good quality olive oil and some freshly ground black pepper and kosher salt, the vegetables were tender to the taste and colorful on the platter. These vegetables keep giving and giving…with the leftover roasted vegetables from dinner, the next day I made the most hearty and comforting Roasted Turnip and Carrot Soup with homemade croutons. I’ve begun to think like a real chef, using up every ounce of the produce possible. I even garnished my soup with the green carrot tops. Turnip greens are up next.
For the Leg of Lamb:
- One 4 -Pound Leg of Lamb
- 3-4 Garlic Cloves, slivered
- Good Quality Extra Virgin Olive Oil, such as Bella D ‘Olivia
- Kosher Salt
- Freshly Ground Black Pepper
Leave the fat on the lamb. Don’t trim it. It adds flavor and keeps the meat moist throughout roasting. Pre-heat the over to 450 degrees. With a sharp knife, make small slits throughout the meat. Insert the slivered garlic cloves into the slits. Season the lamb with kosher salt and freshly ground black pepper. Drizzle the meat with about 2 tablespoons of olive oil, then massage the seasonings and oil all over the meat. Place the meat in roasting pan, fitted with a rack. If you don’t have one, a 9 x 13 casserole dish will work just as well. Fill the roasting pan with an inch of water. Roast the meat at 450 degrees for the first 20 minutes. Remove the pan from the oven and check to see if the water has evaporated, if so, add more. Reduce the heat to 400 degrees. Cook the meat for 20 minutes per pound for medium well, or 15 minutes per pound for medium rare.
Reason #429 to visit your local farmers’ market: TO GET RECIPES!! When I purchased a large Zip-Lock bag of fresh mint, this little jewel was attached to it with a paper clip.
For the Mint Chutney:
- 2 1/2 Cups Chopped Fresh Mint Leaves
- 1/3 Cup Minced Onion
- 1/4 Cup Distilled White Vinegar
- 1/2 Teaspoon Ground Cayenne Pepper
- 1/3 Cup White Sugar
- 1/2 Teaspoon Salt
In a medium bowl, mix the mint, onion, sugar, vinegar, cayenne pepper and salt. Cover the mixture and refrigerate 2 hours, or until chilled.
These side dishes and our dessert rounded out the meal perfectly.
Have you eaten lamb before? If so, how did you prepare it and what did you think?
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.
Then, cover them with the lid. Let the crab legs steam over medium-high heat for at least 8-10 minutes. If frozen, you may want to steam them longer, but no more than 20 minutes.
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.