Today, I’m really excited to finally share with you the first episode of my new YouTube Channel. Continue reading “Introducing SKG-TV: New YouTube Channel Launch”
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!
Bacon, Lettuce and Fried Green Tomato Sliders
Prep Time: 30 Minutes
- 1 12-Pack of Dinner Rolls, such as King’s Hawaiian
- 1 Package of Spring Mix Lettuce
- 6-8 Slices of Hardwood Smoked Bacon, Cooked Crispy
Spicy Pimento Cheese
- 2 Jalapeno Peppers, seeded and diced
- 1/2 Large Sweet Onion, such as Vidalia, diced
- 2 Cloves Fresh Garlic, minced
- 2 4-oz. Jars of Diced Pimento Peppers, drained
- 1/2 of an 8-oz block of Pepper Jack Cheese, grated
- 1/2 of an 8 oz block of Sharp Cheddar Cheese, grated
- 1/2 of an 8 oz block of Cream Cheese, softened
- 3 – 4 tablespoons of Dukes Mayonnaise
- Salt, Pepper and Old Bay Seasoning to taste
In a medium bowl, blend all ingredients together with a hand mixer. To assemble a slider, spread pimento cheese onto dinner roll. Top with spring mix lettuce, one fried green tomato and crispy bacon.
Fried Green Tomatoes
- 3 Large Green Tomatoes
- ½ cup Cornmeal
- ½ cup Self-Rising Flour
- 2 Teaspoons Old Bay Seasoning
- Kosher Salt and Freshly Ground Black Pepper to taste
- Vegetable Oil + Bacon Grease for frying
Slice tomatoes about ¼ of an inch thick. Place them on a flat surface and season with salt. Transfer the tomatoes to a colander and allow them to drain in the sink for at least 30 minutes. Meanwhile, fill a cast iron skillet or 10-inch frying pan with vegetable oil halfway full and set over medium heat. The oil will be ready for frying when sizzling occurs after gently sprinkled with water. In a small dish, use a fork to combine the cornmeal, flour, Old Bay, salt and pepper. Dredge the tomatoes in the flour mixture on each side. Roll the sides of the tomato in the flour mixture too, to ensure an even coating. Shake off any excess before dropping the tomato slices into the hot oil. Fry the tomato slices until golden brown, turning once during cooking. Remove them from the oil and drain on paper towels.
- 1 whole Pineapple, Cored, Peeled and Diced
- 1 whole Mango, Diced
- 1/2 of a Medium Red Onion, Finely Diced
- 1 whole Jalapeno, Seeded and Diced
- Fresh Cilantro, Chopped
- 1 whole Lime, Juiced
- Dash Kosher Salt
Combine all ingredients together in a mixing bowl. Serve with tortilla chips. This salsa is also refreshing alongside or atop grilled meats such as chicken or fish.
Grilled Pound Cake Served with Macerated Berries
- Store-Bought or Homemade Pound Cake
- 1-2 Pints of Strawberries or a combination of Mixed Berries
- 1/4 cup of Sugar or more to taste
Remove stems from strawberries. Slice lengthwise. Pour sugar over berries and mix until coated. Set aside and let stand at least 30 minutes. Slice pound cake. Lay on an oiled grill grate just until heated through and grill marks appear. Serve macerated berries over cake. For major indulgence, dollop with fresh, sweetened whipped cream. Any combination of fresh berries can be substituted. Blackberries or blueberries would work marvelously! Always use what’s in season and available.
- 2 large bell peppers (any color), quartered
- 1 medium zucchini, halved lengthwise
- 1 Medium Onion, cut in half
- 1 cucumber, sliced into half-moon pieces
- 3 medium tomatoes, halved
- 1 loaf of ciabatta or Italian bread, halved lengthwise
- 1/2 cup torn fresh basil
- Balsamic Vinegar
- Extra Virgin Olive Oil
- Lemon Juice
- Kosher Salt
- Freshly Ground Black Pepper
Brush grill with olive oil, season vegetables with kosher salt and black pepper. Grill bell peppers, zucchini and onion for about 4-5 minutes, turning once until grill marks are visible. Chop the grilled vegetables into bite size pieces and place them in a large mixing bowl. Meanwhile, drizzle the bread with olive oil and grill over medium-high heat for 3-4 minutes. Add the chopped tomatoes and cucumber into the same bowl. Remove bread from grill, cut into cubes and toss together with the vegetables. Drizzle the mixture with equal parts of balsamic vinegar and olive oil, just enough to dress the salad lightly, and season with more salt and pepper. Squeeze about 2 Tablespoons of lemon juice over the mixture. Toss in fresh basil. Devour!
- 4 cups of sliced seedless watermelon, rind removed
- 1 16-oz carton of Lemon Sorbet
- The Zest of 1 Lemon
- 1 1/2 cups cold water
- Watermelon wedges and mint, for garnish
In a blender, combine the first four ingredients until smooth. Pour over ice and serve immediately or refrigerate for at least 2 hours. Garnish with fresh mint and a wedge of watermelon. If you’d like to make this recipe a cocktail, vodka is a great addition. Recipe inspired by Paula Deen.
Prep Time: 30 Minutes
- Seedless Watermelon
- Feta Cheese
- Fresh Basil
- Balsamic Vinegar
Using a small melon baller, scoop out 25 balls of fresh watermelon. Cut feta cheese into medium size cubes (You don’t want them too small because they will crumble when skewered). Pick 25 small basil leaves from a basil plant. Skewer ingredients on wooden skewers in this order: watermelon, feta, basil. Pour about 1/4 cup of balsamic vinegar into a small bowl. With a grill brush, dip the brush into the balsamic vinegar and gingerly brush the skewers with it. If the feta cheese gets too damp, it will crumble and fall off the skewer. Serve in a tall flower or frog vase for an interesting display!
A special thanks to all who attended “Nibble & Nosh and Everything Posh!” If you make these dishes at home, please let me know how they turn out. To see photos from the event, visit Some Kinda Good on Facebook. Now you’re set on the menu for your summer party, but don’t forget to check out The Stylish Steed for tips on what to wear and how to decorate!
Cheers…to good food and good company.
Grape tomatoes are abundant at farmers’ markets this time of year, and I’ve got the perfect way to use them up! My recipe for Summer Bruschetta is a scrumptious starter course and makes one fine appetizer with drinks. Fun fact for ya: The Italian word Bruschetta translates to, “slice of toasted bread seasoned with oil and garlic.” If you’ve never cooked slices of bread in melted butter on the stove top, start living. There’s no time like the present!
I’m a firm believer in supporting Georgia farmers and shopping local whenever possible. All of the ingredients in my recipe are locally sourced, but can certainly be substituted wherever you live. I encourage you to visit a farmers’ market near you for fresh, local and nutritious ingredients! This recipe is simple, sweet and satisfying.
Farmers’ Market Summer Bruschetta
- 2 Tablespoons of Georgia Olive Oil
- 6 cloves of garlic, minced
- Half of 1 medium Vidalia onion, finely chopped
- 2 pints red and yellow grape tomatoes, halved
- Balsamic Vinegar to taste
- 1 tsp sugar
- 1 bunch fresh basil, separated into leaves, rolled up tightly and sliced (chiffonade)
- Kosher salt and freshly ground black pepper
- 1 Sugar Magnolia Bakery & Café Baguette
- 1 whole garlic clove, peeled
- 1 stick of butter
Heat olive oil in a medium skillet. Add garlic and onion and stir for about one minute. Pour into a mixing bowl and let cool slightly.
Add tomatoes, a splash of balsamic vinegar, sugar and basil. Season to taste with salt & pepper. Toss to coat. If time permits, refrigerate for one hour. If not, it is fine to use immediately.
Cut the baguette into diagonal slices. Melt half the butter in the same skillet you used for the garlic. Cook the baguette on both sides until golden brown. Rub toast with one whole garlic clove while hot. Repeat with remaining butter and bread.
To serve, stir the tomato mixture and spoon generously over toasted baguette slices.
You’re also invited to join me at the Statesboro Mainstreet Farmers’ Market this Saturday, Aug. 17, 2013 from 9 a.m. – 12:30 p.m. I hope you’ll stop by the Celebrity Chef tent to say hi and get a taste of my Summer Bruschetta! Be sure to listen out for my radio commercial (below) on air this week promoting the market.