Some Kinda Good®

A Heavenly Vibe at Huc-a-Poo’s

Published on November 4, 2012December 10, 2012 by Rebekah3 Comments

Huc-A-Poo’s Bites & Booze
Tybee Island, Georgia

Huc -A-Poo’s Bites & Booze is the epitome of life. It’s where stories are born. It’s the kind of place Pat Conroy and Earnest Hemingway write about in novels. It’s a genuine, local bar with an environment that can’t be created. It’s not store-bought. It’s not forced. No one has a care in the world. It’s a place where nothing matters–what you wear, who you are, where you come from. You can just be. It’s care free, non-judgmental. It’s come one, come all. It’s family owned and operated. It’s the kind of place where time and seasons escape. Laid back. Eclectic. It doesn’t have a website. You won’t find brochures on it. It’s not touristy. It’s unpretentious, unassuming. The slogan on the paper menu reads: Huc-A-Poo’s – Where the Mind and Spirits Meet. I would imagine heaven to have the same vibe.

The Cast of Characters
The people in a place make all the difference. It’s the characters who create the atmosphere. These folks along with my friend, April (pictured left above) inspired my experience.
Steven – He wore a multi-colored Beanie hat and liked to call me brat, but oddly, in an endearing way. He said, “My brother owns this place. Wanna meet him?” He led me into the kitchen and I got a behind the scenes tour. Throughout the night, he would look at me across the room and put his finger to his lips and say, “shhhhh.” He wandered from table to bar top, to staircase and his brothers referred to him as Huc-A-Poo’s PR guy. He was right at home.

The Bartender – He would pop out from behind the bar and groove to the music, moving from customer to customer bringing drinks, taking checks. He had a beard and obviously loved his job.

The Band – The Royal Noise: Jazz, Funk, Soul – Each band member bled music. It ran through their veins. They felt every note. They expressed pure passion in a saxophone, a drum set, a bass and electric guitar. It was evident they were born to play. Take a listen.

The Staff – A close-nit group of folks who appeared to be all related. They were long-haired, free-spirited and kind with tanned skin worn from the sun. Very welcoming. Really hospitable. No uniforms, they wore whatever they pleased. Shorts, T-shirts, flip-flops, even in November.

The Food
Pizza. Beer. Saturday night.

We ordered a $15 specialty pizza – The Federale: Mexican pizza with grilled chicken, red onions, bell peppers, fresh tomatoes and jalapenos. It was massive and only $15 bucks. We’ll get at least four meals out of it from the leftovers! Landshark Lagers with lime slices only made sense to drink. You can order pizza by the $4 slice or a whole pie. Make your choice from 12 different specialty pies or build your own. Wraps, nachos and hot dogs are on the menu too, even low carb salads. The food tasted great, but honestly it wouldn’t have mattered.

The Cost
Nothing on the menu is priced over $7 with the exception of the $15 whole pies, which would cost at least $30 anywhere else. Amazingly affordable.

The Location
Located in the Tybee Oaks Shopping Center just a few miles from the beach off of Highway 80, Huc-A-Poo’s has over 2,500 Likes on Facebook. Let’s help them get to 3,000.

The Crowd
On a Saturday night in early November, the age group ranged from 25 – 60 with the majority of the crowd being locals, others, first-time visitors like myself. With the exception of a young, drunk athlete who tried to eat my face upon arrival, everybody there was awesome.

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Huc-A-Poo’s combined all my favorite things in one place-Good food and good company, and live music in an incredible atmosphere on the Georgia coast. It’s the kind of environment you happen upon once in a blue moon, the kind of place that has the potential to make me relocate. Huc-A-Poo’s is a place that sets the standard, that you’ll continue comparing other environments to again and again. They’ve found a new regular in me.

Roasted Winter Fruit Brings A Pop of Color To Your Thanksgiving Table

Published on November 1, 2012September 25, 2014 by RebekahLeave a comment

“Not dressing up the meal with color is like sending someone out of the house without clothes” – Japanese proverb

With Thanksgiving less than a week away, dreams of green bean casserole, sweet potato souffle and pumpkin pie have been dancing in my head. I’m always looking for an unexpected, colorful side dish to add to the table though, and my Honey-Roasted Butternut Squash dish fits the bill. Often pureed for soups and casseroles, butternut squash is a winter squash with a sweet, nutty taste similar to its cousin pumpkin. The hardest part about this recipe is peeling and dicing the squash, which really isn’t hard at all.

You’ll need a sharp knife and a vegetable peeler.

Remove the peel from the hour-glass shaped gourd.

Then scoop out the pulp. The butternut squash has a yellow skin and an orange, fleshy pulp. The squash becomes sweeter and richer as it ripens.

Dice the squash into 1-inch cubes and place in a single layer on a baking sheet.

Drizzle the squash with extra virgin olive oil and honey, then sprinkle with kosher salt and freshly ground black pepper. Also, throw in a few unpeeled cloves of garlic for added flavor.

Roast the squash at 450 degrees for 30 minutes. Serve it up by adding a little butter, then finish the dish with a sprinkle of kosher salt. My Honey-Roasted Butternut Squash is sure to melt in your mouth and provide a nice pop of color for your plate!

Check out the health benefits of eating this power food from Whole Living.

An Autumn-Inspired Pork Chop Package

Published on October 24, 2012December 5, 2016 by RebekahLeave a comment

At the start of each new season, there are a few dishes I anticipate cooking greatly. My Apple-Pecan Honey Stuffed Pork Chops in White Wine are at the top of the list in the fall. Apples, onions, pecans and nutmeg exemplify autumn in this comforting, home-cooked meal. It starts on the stove top and finishes in the oven. Special enough for company and simple enough for a weeknight, these tender, juicy pork chops put chicken and beef to shame. It ought to be a crime to eat this good!

Let’s get cookin’! Here’s what you’ll need:

3-4 thick cut pork chops
Salt, pepper and nutmeg seasonings
1-2 Tbs honey
1 medium granny smith apple
1 small Vidalia onion
1/2 cup pecans
Unsalted butter
White wine of your choice, I used Pinot Grigio

Pre-heat your oven to 350 degrees. Start by dicing a granny smith apple, an onion and your pecans. Be sure to dice them up small, keeping them the same size for even cooking. A smaller dice will also make your pork chops easier to stuff.

Melt a tablespoon of unsalted butter in a large skillet over medium-high heat. Add in the diced apples, onions and pecans, season with salt and pepper and dot with butter. Cook for a few minutes, then drizzle in some honey for a touch of sweetness.

Meanwhile, prepare your pork chops. Season both sides with salt, pepper and a little nutmeg. Rub it in good.

It’s really important to get a thick cut pork chop for this recipe. They should be at least a 1/4 of an inch thick.

You’ll need a small, sharp pairing knife to make the incision. Cut them right down the middle, keeping the back and sides of the pork chop intact but making a large enough incision to create a good size pocket. Don’t be scared. Own it!

By this time, your stuffing will be ready. With a large serving spoon, fill each pork chop to the brim. Pack the stuffing in there, getting down in the crevices. Don’t overfill them, but make sure each one is plump. If you put too much stuffing in the pork chops, it’ll just fall out during cooking. You want them to hold as much as possible. Just remember, deep pockets do the trick. You can use toothpicks to secure them, but I find they just get in the way.

In the same pan (easier clean up and building flavors – winning), melt another tablespoon or two of unsalted butter. Gently lay your stuffed pork chops in the pan and brown on each side for 3-4 minutes until the outsides are golden brown and caramelized. When you flip them, handle with care. You will lose a little stuffing, but don’t fret. Before transferring to the oven, hit the pan with a good splash of white wine and inhale. 😉

Finish cooking the pork chops in a 350 degree oven for 15 minutes. I find it much easier to finish a thick cut of meat in the oven than on the stove top. The meat cooks evenly and you don’t have to worry about one side getting darker than the other or constant flipping. Plus, you’re not standing over the stove and you can take a moment to sip some wine or devote your attention to side dishes.

They taste phenomenal–warm flavors of nutmeg and pork compliment tart apples in every sweet and savory bite. Don’t forget to drizzle the chops with the pan juices. Having one of these on your plate is like having your own little gift. You’re also getting fruit, protein and vegetables all in one little package. What’s not to love?

A sweet potato or brown rice are a pork chop’s friend.

Feel free to change-up the stuffing. Rosemary is awesome with pork. Don’t like pecans? Use walnuts. Even if pork is not in your diet, chicken is always an alternative. The idea is to have fun and experiment with flavors. Enjoy!

What are your favorite fall meals?

Where Friendship and Fine Food Collide

Published on October 8, 2012October 9, 2012 by Rebekah1 Comment

The Crab Shack
Tybee Island, Georgia

I’m convinced that all I really need in this world is a lifelong friend and a pile of crab legs on the Southern seacoast. There are times when my soul feels so content, like if in that moment life were to end, I could slip from the Earth with a smile on my face. That satisfaction, that fulfillment only comes from good conversation–the kind where you can bear your soul and not be judged, paired with the taste of food so fresh it was swimming in the Atlantic only moments before it landed on your plate. My blog, Some Kinda Good is all about good food and good company, and that’s what I experienced over the weekend at The Crab Shack on Tybee Island with Jennifer, my friend of 17 years.

Located just off highway 80 as you make your way onto Tybee Island, The Crab Shack–Where the Elite Eat in Their Bare Feet–is THE destination for all things seafood. Known for their Lowcountry boil, the restaurant has been voted Best Seafood and Best Outdoor Dining since 1998.

Offering indoor and outdoor dining, there’s really no bad seat in the house. When we first arrived, we sat on the deck overlooking Chimney Creek, and later moved inside to the screened in porch area when it started to rain. Since we visited in October, the boat was decorated for Halloween. From your table, you can hear boat motors cranking up and seagulls overhead.

The menu features the Captain Crab’s Sampler where you can try an assortment of seasonal shellfish with corn, potatoes and sausage. It also offers a variety of crabs–Snow, Alaskan King, Blue, Dungeness or Stone. Not only does The Crab Shack serve seafood, but true to its Southern region, they tout “The best barbecue on the beach or anywhere else.” The sides include corn, potatoes, sausage, smashed taters and slaw.

I ordered a Landshark Lager–only fitting being on the island–with a cup of Boston Clam Chowder and the Half and Half dinner: A half pound of snow crab legs with a half pound of wild Georgia shrimp for $19. 99. It came with corn on the cob. There are holes in the center of each table for discarding shrimp hulls and empty shells and I love being able to just toss your paper plate when you’re done. It’s casual dining on the coast, the way it should be.

This is the large deck that overlooks the creek. Age old Spanish-moss covered oak trees hang over the area, creating an ambiance where it’s impossible to be unhappy.

You can also feed live baby alligators on the premises. There are 78 to be exact! Pretty cool to see.

Once we acted like tourists and took our photo with the Croc (this made me feel like we were 12 again on a family vacation), we took our to-go cups of sweet tea and made our way out to the beach. Jennifer is the red-head on the left, and that’s me on the right.

I counted 53 pelicans fishing over the ocean that evening, watched the sunset by the lighthouse and touched down in the Atlantic one more time. We rode 80 West back home with the windows down and Southern rock on the radio, the palm trees passing in the wind.

See more pictures below from our visit to The Crab Shack–and be sure to grab a good friend and make the trip. The only time you won’t find them open is on Thanksgiving Day, Christmas Eve and Christmas Day.

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Volunteer Experience Leads to Opportunity of a Lifetime

Published on September 24, 2012October 2, 2012 by Rebekah9 Comments

It’s not every day you meet a living legend. To say I had an amazing weekend would be an understatement. As a volunteer for the Inaugural Saint Simons Food & Spirits Festival at Gascoigne Bluff on St. Simons Island, I got to spend time with the mother of all Southern cooks, Nathalie Dupree, hang out with culinary producers, food writers and some of the finest chefs in the state. I have great aspirations of joining the food world, so this event was truly an opportunity of a lifetime. The event was the first of its kind to benefit the local Hospice of the Golden Isles, featuring four incredible Georgia culinary talents, regional farmers, local artists and over 25 area restaurants. The weather couldn’t have been more perfect and the location? Out of this world. When I heard about the festival, it was a no brainer that I participate. Amazing food and live music on the Georgia coast? It’s not rocket science!

I was assigned to the Culinary Creations Cooking Stage where the cooking demonstrations took place to help serve and prep food, greet festival guests and clean up and re-set the stage after each demonstration. Practically heaven. It was my responsibility to do whatever Crystal, our cooking stage captain told me to do, and I considered it an honor. I did everything from golf cart chauffeuring and fetching pitchers of water for flower vases to picking up lunch for the volunteers. At one point, I was even sent to someone’s personal beach house to get several “real” forks. My day started around 8:30 a.m. and ended with the sun setting over the calm water beneath the Spanish-moss covered oak trees.

Enter Savannahian Culinary Producer Libbie Summers (left), author of The Whole Hog Cookbook and food blogger for the awesome Salted & Styled. Libbie was so cool. She was the first star I met that Saturday, along with Joshua, her sweet husband–a yacht Captain. We rode the golf cart together from the American Legion (our headquarters) to the cooking demo tent. I also got to pick her brain about her experience in the food world. We immediately bonded discussing the time and effort it takes to produce a quality blog. She laughed at my jokes and when she introduced me to her husband, she said my blog, having seen it because of Twitter, was adorable. Libbie Summers called my little blog ADORABLE! How cool is that? Libbie, if you read this: You rock! Thanks for all your insight. Here’s to living life with passion.

Hands down, the coolest part of the entire event was meeting Nathalie Dupree!! That’s her on the left and Cynthia Graubart (right) making Southern Biscuits for a cooking class in the Harbour Room at Coastal Kitchen. I got the chance to sit in on the class for a few minutes while picking up ingredients for Nathalie and Cynthia’s demonstration later that afternoon. Here, Nathalie was telling the class about the importance of a good casserole dish. In reference to making a casserole, she said, “Don’t get healthy with it.” She was hilarious. Instantly lovable.

Aside from warming these biscuits for audience members, I considered my most important responsibility of the day making a run to the grocery store for an extra bag of White Lily Self-Rising Flour for Nathalie. It was of pristine importance that the brand be White Lily. So, there I was driving my tent captain’s Volvo around St. Simons Island with a pan of freshly baked biscuits on the backseat, a pound of butter and pint of heavy cream. When I got to the only convenient grocery store on the island, every bag of White Lily Flour was gone. Every other brand was there, but none of them would do. Thank God for the navigation app in my smartphone. I ventured over to Harris Teeter across the island and luckily found my flour. I made it back to the festival and as I’m carrying the biscuits to the golf cart, who pops out of the SUV parked right next to my ride but NATHALIE herself. She said, “Hey, where are you going?” And lo and behold, she wanted a ride. I walked over and hugged her neck and told her that my mom and grandma had been cooking from her cookbooks and watching her on TV for years. She responded with, “How wonderful” and greeted me like family.

If you know anything about Nathalie, she’s got a firecracker personality. Most folks would say “cheese” when they pose for a photo, but not her. As we were smiling for the camera, Nathalie said the word “sex” just for the pure fun of it. She is something else! Clockwise from left: Cynthia Graubart, Debbie (my mom), me and Nathalie. That’s right. That’s me with Nathalie Dupree. That’s how I roll!! Can’t. Get. Over. It.

The coolest souvenir I took home wasn’t food or drink. It was my autographed apron by Nathalie Dupree, Libbie Summers, Ted Dennard and Ford Fry. I intend to frame it with pictures from the event and hang it in my kitchen.

Check out my gallery below for more highlights from the big day.

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There were so many awesome stories from the day, too many to tell. To Festival Director Gena Berry and her staff, The Reynolds Group and the volunteers: job well done and thanks for all your hard work! The event was spectacular and I can’t wait until next year.

The Best Crab Cakes in The World

Published on September 10, 2012March 8, 2016 by Rebekah4 Comments

Some folks say “Yum!” Some let off a long, low “mmmmmm.” Me? I praise the Lord. I mean, I have church. It’s the perfect bite that brings it out of me. It can happen anywhere–in a restaurant, at my mama’s table. When I taste it, the words just naturally roll off my tongue. Crunch. Thank you holy Jesus. Taste. Glory to your name Father. Swallow. Halleluiah. It’s not every time I eat, but when it happens, you’ll know. I raise my hands in praise and get the oddest looks from those around me. When I made these crab cakes, it happened.

This is what a crab cake should be. This my friends, is the best crab cake in the world. If heaven were a taste, you’re looking at it. Made up of lump crab meat and a few spices with only an egg white to bind everything together, the flavor of crab meat is the main event. No saltines, no breading–this is a true crab cake. Inspired by the King of the Lowcountry himself, the late beloved writer Pat Conroy, this recipe comes from “The Pat Conroy Cookbook.”

Any good cook will tell you, a beautiful meal starts with the finest ingredients. Prosser’s Wholesale Shrimp is a hidden gem in Brooklet, Georgia. It’s where the locals go to get wild Georgia shrimp, crab legs, crab meat and all the fixin’s for their lowcountry boils. It’s where I went to get my crab meat. Even while I shopped, the owner’s father was shrimping on the Southern seacoast.

At the Statesboro Mainstreet Farmers’ Market, I picked up some homegrown hot peppers and a bunch of garlic chives. I seeded and chopped the pepper, and it gave my crab cakes a nice kick and punch of color.

Combine one pound of lump crab meat with chopped pepper and garlic chives, then season with cayenne pepper, freshly ground black pepper and kosher salt.

Beat one egg white lightly and pour over the crab mixture.

Fold everything together gently. Once the crab meat has absorbed the egg white and is sticky to the touch, sift one tablespoon of all-purpose flour into the mix.

The recipe makes eight cakes. They are very fragile. To form the cakes, divide the crab mixture into eight balls. Then flatten each one slightly with the palm of your hand. Season each one with a little more kosher salt. Refrigerate the cakes for at least an hour.

Combine a teaspoon of peanut oil and about a tablespoon of butter in a skillet and let it get hot. This is the secret to a beautiful, crunchy crust.

Gently lay the crab cakes in the skillet. I put my first one in the pan as if it were a hamburger and it immediately crumbled. It’s all good though, because you’ll have eight chances to get it right. When you flip them, a small flat spatula will make the job easiest. Keep them very close to the bottom of the pan and be as delicate as possible. Not going to lie, flipping crab cakes is a stressful experience. Here’s the good news: they’re edible no matter what their shape. 😉

Serve them on a bed of greens with lemon wedges, a side of grits and a cold glass of sweet tea. It’s sure to be a lowcountry experience no matter where you live.

Recipe Recap
Excerpted from “The Pat Conroy Cookbook” by Pat Conroy copyright © 2004

Pat Conroy’s Crab Cakes

Ingredients

1 pound lump crabmeat, picked over and cleaned, with all shell fragments removed
1 egg white, lightly beaten (until just foamy, not stiff)
1 tablespoon all-purpose flour
2 tablespoons fresh chives, finely snipped
1 teaspoon freshly ground black pepper
1/4 teaspoon cayenne pepper
2 teaspoons coarse or kosher salt
3 tablespoons unsalted butter
2 teaspoons peanut oil
Lemon wedges

Cooking Directions

Place the cleaned crabmeat in a medium mixing bowl. Pour the egg white over crabmeat slowly, stopping occasionally to mix it through. When the crabmeat has absorbed the egg white and feels slightly sticky to the touch, sift the flour over crabmeat and sprinkle the chives, black pepper, cayenne, and 1 teaspoon of the salt evenly over the top. Lift the crabmeat from the bottom of the bowl, turning it over gently, to mix the ingredients without overhandling.

Separate the crabmeat into 8 equal portions and gently roll each between the flattened palms of your hands to form loose balls. Flatten slightly and transfer to a plate. Sprinkle both sides liberally with the remaining 1 teaspoon salt and refrigerate for at least 1 hour before cooking.

Line a baking pan with paper towels. Fry the crab cakes in two batches to ensure a crisp crust. Using a small (8-inch) heavy skillet that conducts heat well, melt half the butter and oil together until the mixture is foamy and begins to brown. Carefully place the crab cakes in the hot fat and fry until a crust forms, turning only once, about 2 minutes per side. (The fat should be sizzling hot, enabling a crisp crust to form before the crab absorbs the cooking fat. This is the Southern secret to perfect crab cakes.) A small pastry spatula (with a thin tongue) will make lifting and turning the delicate crab cakes a lot easier. Remove the crab cakes and drain in the prepared pan. Cover loosely with aluminum foil to keep warm while you make the second batch.

Carefully pour off the cooking fat from the first batch, wipe out the pan, and return it to the heat. Prepare the second batch of crab cakes using the remaining butter and oil.

Serve hot with lemon wedges. Makes 8 crab cakes.

New to Some Kinda Good?

Georgia native Rebekah Faulk Lingenfelser 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, her 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.

Passion Meets Barbeque in Coastal Southeast Georgia

Published on September 2, 2012December 5, 2013 by Rebekah3 Comments

Southern Soul Barbeque
St. Simons Island, Georgia

In the South, barbeque is a holy subject. Opinions about it begin forming at a very early age. At an after-church dinner recently, my sister-in-law and I were serving our plates and chatting about how good the barbeque looked, when a young boy not more than ten spoke up, confidence in motion, to let us know that while lunch was nice, it was his dad who made the best barbeque in all of Bulloch County. We take our pork seriously. Harrison and the staff at Southern Soul Barbeque on St. Simons Island get that. It’s an expression from their very soul, spoken in tender pork, slow cooked and oak-smoked for hours over burning coals and served to anyone with sense enough to stop. You can see the smoke and smell that barbeque coming from the outdoor pits as soon as you hit the parking lot.

That’s Harrison Sapp, the owner. He was an all around nice guy and made me and my Shih Tzu, Ewok, feel as welcome as a whelk in its shell. This guy gets up at 4 a.m. everyday and begins cooking at 6:30 a.m. to have lunch ready for all the hungry folks in the Golden Isles. Passion is the only thing that would motivate one to do something so well 7 days a week.

He showed me around and lifted the lid on the smoker to reveal these beauties. Seasoned with a sweet dry rub and sprayed with a little apple juice throughout the cooking process, the result is pure pork flavor, juicy and tender.

Ewok made himself right at home on the cool cement floor while I waited for my sandwich. The staff even brought him a bowl of water to drink. These long picnic tables are situated on the porch under a vaulted ceiling with big fans and drop lighting. It’s the kind of casual atmosphere where it’s perfectly acceptable to stroll over off the beach in your swim suit.

Served on a toasted bun with pickles, the Jumbo Pulled Pork Sandwich is a beautiful display of the restaurant’s finest. I ordered creamy mac & cheese as my side with a tall, cold glass of sweet tea. Suffice it to say, it’s the best $6.50 I’ve ever spent.

Is your mouth watering yet? I drizzled my sandwich with a little Sweet Georgia Soul Sauce and dug in. Jars of sweet and hot sauce, vinegar and Texas Pete grace the tables. If slaw suits your fancy, they’ll top your sandwich with it at no charge.

Formerly a 1940’s gas station, tag plates and catchy signs decorate the restaurant front and posters advertising local events fill the windows, giving the place that hometown, log cabin-like feel. I particularly love the Dig on Pig sign. On the menu, you’ll find grilled pimento cheese sandwiches, beef brisket, chicken strips, ribs, even sausage and burgers. The sides are soulful too including selections like Brunswick stew, hoppin’ john, fried okra and fried green beans.

No worries for all of you that prefer to beat the heat. Pull up a bar stool inside in the air conditioning and have a cold one. Southern Soul Barbeque is open Monday – Saturday from 11 a.m. – 10 p.m. and Sunday from 11 a.m. – 4 p.m.

For a taste of Southern Soul at home, pick up a bottle of one of their Georgia Soul sauces.

As seen in leading magazines like Georgia Trend, Garden & Gun and Southern Living and on major television networks like TLC and Food Network, Southern Soul Barbeque is no secret. Guy Fieri himself has been here and has featured the restaurant on his show, Diners, Drive-Ins and Dives. This Southeast Coastal Georgia Smoke Joint gets around.

Not in the South? Not a problem. Now, Southern Soul Barbeque offers nationwide shipping! Located on the round about at 2020 Demere Road, be sure to pull in on your next visit to the Golden Isles of Georgia. It’s worth the stop and good for your soul. 😉

Savory Pie Boasts Heirloom Tomatoes with Pesto and Goat Cheese

Published on August 22, 2012December 5, 2013 by Rebekah6 Comments

Heirloom tomatoes. What a nice name for a fruit. Attach the word heirloom to anything and you immediately get that fuzzy feeling. Try it: Heirloom necklace. Heirloom desk. Heirloom antiques. Suddenly, I’m drawn to anything heirloom. The word is nostalgic, making you wonder about the subject’s history. When you think about it, having an heirloom tomato in your kitchen is pretty fascinating. It’s like cooking with a little piece of history. Here’s why: Since the 1940’s, farmers have saved the seeds and passed them down from generation to generation. Available in many different sizes and colors, my heirloom tomatoes were purple and yellow. With caramelized onions, these beauties made a gorgeous filling for my savory heirloom tomato pie with goat cheese and toasted pine nuts.

Open any leading food magazine today and there they’ll be: colorful, unique and bursting with flavor. Heirloom tomatoes are often the celebrity in soups, salads and tarts. If the heirloom tomato is there, the party is on.

The recipe starts with a cornmeal crust. Combine 1 cup of unbleached, all-purpose flour with 3/4 cup of yellow cornmeal and a stick of cold butter in a food processor. Add fine sea salt and ice-cold water and this is the result. Turn the dough out onto a floured surface, form it into a disk, cover in plastic wrap and chill it in the freezer for about 45 minutes.

Meanwhile, salt your tomatoes and let them drain. You wouldn’t want a watery pie, now.

Once your dough has chilled, you’ll roll it out and place it in your pie crust, then crimp the edges. It’s not finished chilling, just yet. Place it in the refrigerator to let it set for about 20 minutes.

Cover the crust with aluminum foil and weight it down with something heavy like beans or rice. I thought I would be clever and kill two birds with one stone–I used pine nuts thinking they would keep my crust from puffing up while toasting at the same time. Unfortunately, they weren’t actually heavy enough. No worries, everything still turned out alright.

I am not above using what you have on hand. Though I did not have any fresh basil to make my pesto from scratch, I did have a sauce mix. It came together easily with water and extra virgin olive oil and served as the perfect base for my tomatoes.

The assembly is so much fun. Spread a thin layer of pesto into the golden brown, cooled crust…

…then top with gorgeous, caramelized onions. I sautéed these in a skillet with butter for about 15 minutes and added a tablespoon of sugar for a little sweetness.

Next, I layered in my tomatoes, alternating colors, then topped them with crumbled tomato & basil flavored goat cheese. Mild and creamy, the goat cheese is a nice bite with that cornmeal crust.

Flat leaf parsley adds a freshness and a nice pop of color to the pie when it comes out of the oven. Of course the key to any amazing dish is quality ingredients.

Bake in a 375 degree oven for 50 minutes. Top with toasted pine nuts and parsley. The goat cheese browns up so beautifully!

My savory heirloom tomato pie will be a welcome guest at any table. Enjoy it with a good glass of red wine and let this 50-year-old fruit take you back.

Culinary Event Celebrates Georgia Coast Bounty, Benefits Local Non-Profit

Published on August 16, 2012October 9, 2012 by Rebekah2 Comments

I couldn’t be more excited to tell y’all about the Inaugural Saint Simons Food & Spirits Festival happening this September at Gascoigne Bluff in my favorite vacation destination…the beautiful Golden Isles of Georgia.

If you’re like me and love seafood and Southern cuisine, this is an event you won’t want to miss. Headlined by James Beard – award-winning television personality, cookbook author and grand dame of Southern cooking – Nathalie Dupree and her co-author, Cynthia Graubart, the festival will highlight the talents of many major players in the culinary world.

Nathalie Dupree was a household name when I was growing up and like many of you, I am a very big fan of her cookbooks. Other participants will include Atlanta chef of No. 246 Restaurant, Ford Fry; food blogger and cookbook author Libbie Summers and Saint Simons’ own beekeeper, Ted Dennard, founder of Savannah Bee Company.

Think wild Georgia shrimp & grits. Crab cakes. Local honey. Fine wine. The food is sure to be Some Kinda Good, but the cause is even better.

While celebrating the bounty of Georgia’s Golden Isles, the Saint Simons Food & Spirits Festival will raise dollars and awareness for Hospice of the Golden Isles, the only community-based, non-profit hospice serving the area. A variety of ticket prices will cater to every budget.

Culinary talent, bluegrass musical performances and local, coastal cuisine–what’s not to love? I hope you’ll join me and area restaurants, regional farmers and artisans at the first event of its kind September 21 – 23.

Find out who’ll be there, learn more about volunteer opportunities and get the full event schedule by visiting The Saint Simons Food & Spirits Festival website.

Never been to the Golden Isles? Check out my photo gallery to get a glimpse.

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Fried Pie Features Georgia’s Finest Fruit

Published on August 14, 2012September 8, 2016 by Rebekah2 Comments

If Georgia were a food, it would be a fried peach pie with bourbon and cinnamon. Nothing says pride in the Peach State like a made from scratch buttery pie pastry, filled with local, sweet peaches fresh from the Farmers’ Market. At first taste of Fried Peach Pies with Bourbon and Cinnamon , you won’t even need to visit the fair when it comes to town. The flaky, crunchy exterior of this turnover with soft, bright red-orange peaches in the center, dusted with cinnamon sugar is one fine way to celebrate this summer fruit. Don’t limit these peach pies to dessert–pour yourself a glass of sweet tea and savor one for breakfast!

First things first. I’m all about a short cut folks, but nothing beats homemade pie dough. Combine self-rising flour, sugar and kosher salt with cold, cubed butter and a little egg wash and you’ve got yourself something to write home about. A food processor is the quickest way to bring everything together. Divide the dough onto a floured surface into 10 equal discs. Then cover with plastic wrap and chill in the freezer for at least 45 minutes.

Now, while everything gets underway, go ahead and crank up Georgia Blues by Jimi Hendricks and Lonnie Youngblood.

Lately, Saturday morning finds me at the Statesboro Mainstreet Farmers’ Market. I really enjoy talking with the area farmers and learning about what they grow and how they like to cook their crops. These were some of the most beautiful peaches I’ve ever seen, grown by Jacob’s Produce, a family farm located off of GA Hwy 17 in Screven County.

To peel peaches, forgo the vegetable peeler. Bring a large pot of water to a boil and add peaches one at a time with a slotted spoon. Let them boil for about 45 seconds, then remove them from the boiling water and put them directly into an ice bath for about 20 seconds. This is the best way to get the most fruit out of your peach. Man alive, those are pretty!

Once your peaches are peeled and sliced, transfer them to a large skillet and add in a good quality bourbon (I like Bulleit Rye American Whiskey), lemon juice, brown sugar, tapioca and cinnamon. You’ll let those flavors marry for about 10 minutes before cooking them.

In an earlier blog post, I mentioned tapioca and many of my readers had questions about it. This is tapioca. Tapioca is an ingredient in tapioca pudding. It can be found on the baking aisle of your grocery store near the cornstarch and baking powder. Tapioca is used as a thickening agent and to sweeten fruit pies.

Once the peach mixture has set and cooled in the freezer for about 20 minutes, create an assembly line for the fun part! You can use water to moisten the edges of your pie dough, but I used milk for added flavor.

Roll out each disc of dough six inches wide. Fill the center with about a teaspoon of the peach mixture, but don’t overfill it. Then, paint the edges with milk, fold over and seal.

I like to use a fork to seal the edges because it makes a pretty pattern. 🙂

Fry the pies in vegetable oil by the batch. The length of time you’ll fry them will depend on how hot your oil is. My first batch took a little longer than the others. You just want to achieve that deep, dark golden brown color. Remove them from the oil and onto a paper towel-lined plate and immediately dust them with cinnamon sugar. The kitchen is smelling Some Kinda Good at this point, y’all.