Episode 4 of SKG-TV: Grilled Panzanella Salad

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Grilled Panzanella is an Italian salad that celebrates summer’s garden bounty. 

Continue reading “Episode 4 of SKG-TV: Grilled Panzanella Salad”

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Statesboro Cooks Showcases Host Rebekah Faulk’s Holiday Menu

wpid-20131030_222638.jpgI’m very excited to share with you our new episode of Statesboro Cooks, highlighting my Holiday Inspired Menu Featuring Pastured Pork Tenderloin. In the 30-minute program, I host and serve as an executive producer with my friend, Tyson Davis. If you’re in the Statesboro area, you can catch the show on local cable, Channel 99, at 7:30 p.m. 7-days-a-week throughout the holidays. If not, check it out on YouTube at the link below! I hope you’ll make these recipes, and thank you for watching.

Statesboro Cooks is a Georgia Southern University multimedia communications team production. To see the previous episode I hosted, watch here.

St. Patrick’s Day Episode of “Statesboro Cooks” including Featured Recipes On Air Now

A brand new episode of “Statesboro Cooks” is on air now! You can watch the 30-minute program featuring my St. Patrick’s Day menu on local cable Channel 99 at 7:30 p.m., 1 a.m. and 1 p.m. daily, or right now by clicking on the video below. Featuring the musical talent of lead vocalist and guitarist Justin Dukes of The Tiger Creek Band, this show was the most fun episode to film yet! Special thanks to Hunter Cattle Company, Sugar Magnolia Bakery & Cafe, and Simply Sweet Cakery for all your help in making the meal Some Kinda Good! Without further ado, enjoy the show and the recipes below. Cheers to St. Patrick’s Day!

“Statesboro Cooks” is a Georgia Southern University Department of Communication Arts multimedia communications team production.  

Mixed Green Salad with Seasonal Strawberries and Candied Georgia Pecans
Mixed Green Salad with Seasonal Strawberries and Candied Georgia Pecans

Mixed Green Salad with Fresh Strawberries

  • Organic Mixed Greens
  • Seasonal, Fresh Strawberries, hulled and halved
  • Candied Georgia Pecans, toasted
  • Dried Cranberries
  • Feta Cheese
  • Homemade Balsamic Vinaigrette

Directions:
Toss all ingredients (except dressing) together in a trifle bowl. Serve alongside Shepherd’s Pie and Irish Soda Bread. To candy pecans, dry roast the nuts in a saucepan until fragrant. Add about 1/4 cup of brown sugar, stirring until melted and coated evenly. Remove from the heat. For the dressing, combine equal parts balsamic vinegar and olive oil by whisking briskly. Add 1 tablespoon of Dijon mustard and season with salt and pepper. Dress salad lightly.

Shepherd's Pie Featuring Hunter Cattle Company's Grass-Fed Beef
Shepherd’s Pie Featuring Hunter Cattle Company’s Grass-Fed Beef

Shepherd’s Pie

  • 2 pounds Hunter Cattle Company Ground Beef
  • 4 Large Potatoes, peeled and quartered
  • 1 stick of Unsalted Butter
  • 8 oz. Sour Cream
  • 1/2 Cup of Heavy Cream
  • 1 Bundle of Walker Farms Rainbow Carrots
  • 1/2 Cup Frozen Peas
  • 1/2 Cup Frozen Corn
  • 1 Large Onion, Diced
  • 2 Cloves Garlic, Minced
  • 1 1/2 Cups of Sharp Cheddar, Grated
  • Bella D’ Olivia Extra Virgin Olive Oil
  • Flat Leaf Parsley, for Garnish
  • Salt, Pepper, Dried Thyme

Directions:
Fill a large stock pot with water and bring it to a boil. Liberally salt the water. Add potatoes and cover. Let boil for 20-25 minutes until fork tender. Meanwhile, melt 3 tablespoons of butter in a cast iron skillet or 10-inch frying pan. Add in diced onion and carrots stirring until soft. Season with salt and pepper. After about 5 minutes, add in ground beef and brown. Stir in garlic. Season again with salt and pepper, adding in thyme. Incorporate peas and corn. Let cook for about five minutes. Drain potatoes and put them back in the same stock pot. Add in butter, heavy cream, sour cream, salt and pepper. Mash with a potato masher. Grease a 9 x 13 inch casserole dish. Pour ground beef mixture into the dish. Spread mashed potatoes evenly over the top. Sprinkle with grated cheese. Finish with a drizzle of olive oil. Bake in a 375 degree oven for 30 minutes, until cheese is melted and slightly browned. Garnish with fresh parsley. Enjoy!

The spread!
The spread!

Irish Coffee
Serves 1

  • 1 Cup Brewed Strong Coffee
  • 3 Tablespoons of Irish Whiskey such as Jameson
  • Fresh Whipped Cream
  • CinnamonDirections:Stir three tablespoons of whiskey into one cup of brewed coffee. Top with a dollop of fresh whipped cream, sprinkle with cinnamon.

Announcing the St. Patrick’s Day Episode of “Statesboro Cooks” Starring Country Music Artist Justin Dukes

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My boyfriend Kurt (right) and I at the Savannah St. Patrick’s Day Parade 2013.

March is finally here and that’s something to get excited about for SO many reasons–1) I’ve got a new episode of “Statesboro Cooks” premiering this Friday, 2) Daylight Savings Time and 3) St. Patrick’s Day!

Here in Statesboro, I’m just a few miles down the road from Savannah, Georgia where one of the largest parties celebrating Irish history and culture, second only to New York City, takes place in the United States every year. Last year was my first experience at the Savannah St. Patrick’s Day Parade, and what a blast it was! My Savannah-born-and-raised boyfriend and I donned our green, packed a festive picnic including Paula Deen’s Green Grits Pie and Trisha Yearwood’s Green Punch (spiked of course) and spent the day on Johnson Square playing beer pong with complete strangers at 10 a.m., watching the horse and buggies pass us by and enjoying the sound of bagpipes. It was an unforgettable event I believe everyone should experience at least once.

On my upcoming episode of “Statesboro Cooks,” a local 30-minute televised cooking program produced by students in the Department of Communication Arts at Georgia Southern University, I share an Irish menu featuring Shepherd’s Pie and a Mixed Green Salad with seasonal strawberries and candied Georgia pecans. To round out the meal, I get a little help from some local businesses: Simply Sweet Cakery provides dessert (you won’t believe these cupcakes!) and Sugar Magnolia Bakery and Cafe sends me home with a loaf of fresh-baked Irish Soda Bread.

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Extra Stout Guinness Beer

With a couple of extra stout Guinness beers and an Irish Coffee or 12, we celebrate St. Patrick’s Day in true Savannah style. Also on the show, I couldn’t be more excited to introduce one of my dear and talented friends from Vidalia Georgia’s Tiger Creek Band, lead vocalist and guitarist Justin Dukes. Justin entertains us with one of his new singles, “Rolling with the Flow,” and the two of us join voices singing Luke Bryan’s, “Tailgate Blues.” This is my favorite episode to date and I’m on the edge of my seat just thinking about it. Good food and good company, that’s what it’s all about!

Justin Dukes (right) and I met in the line during American Idol auditions during the summer of 2011 in Charleston, SC.
Justin Dukes (right) and I met in the line at American Idol auditions during the summer of 2011 in Charleston, S.C.

Tune in to “Statesboro Cooks”on local cable channel 99 at 7:30 p.m. seven days a week beginning Friday, March 7. The show will also air again at 1 p.m and 1 a.m. daily. Be sure to check back right here on “Some Kinda Good” to get my St. Patrick’s Day menu, including all the recipes featured. If you’re not local, no worries! The program will be available on my blog.

Now, here’s an exclusive, behind-the-scenes look on set during the filming of “Statesboro Cooks.” Will you be watching? Thanks for tuning in!

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New to Some Kinda Good? Welcome!
 A Season 2 Contestant on ABC’s “The Taste,” I’m the Statesboro Herald food columnist as well as host and executive co-producer of “Statesboro Cooks.” Some Kinda Good is a Southern, coastal food blog highlighting East coast restaurant reviews and Lowcountry-inspired recipes. I hope you’ll stick around, and follow me on Twitter at @SKGFoodBlog or find me on Facebook. Thanks for visiting!