Rebekah Faulk – Page 2 – Some Kinda Good®

“Nacho” Ordinary Appetizer

Published on November 16, 2015February 7, 2020 by Rebekah1 Comment

Tater Tot Nachos Inspired by St. James Gate Irish Pub

Leave it to an Irish Pub to re-purpose a potato dish. A recent visit to St. James Gate Irish Pub on Folly Beach introduced us to Tater Tot “Nachos.” What a concept! Who wouldn’t love crispy potatoes topped with good ol’ cheddar cheese, chili and jalapenos? Easy enough to recreate at home, the appetizer left us completely satisfied and reminiscing about our middle school days (Read: carrying our lunch trays through the cafeteria on tater tot day negotiating trades).

Move over tortilla chip, there’s a new nacho vehicle in town!

A local ginger bourbon + honey basil cocktail is garnished with fresh lime and a basil leaf.

My handsome posted this pic of me to Facebook the night we visited the Pub, with the caption, “Life is good.”

Paired with a couple good cocktails–a hearty Guinness for my man, and a local ginger bourbon + honey basil libation for me –the nightcap was a surprisingly better alternative to our initial desire for dessert. The waiter had us at “Our special tonight is Tater Tot Nachos…”

Get the recipe for my Beer Can Chili right here on the blog!

Just a few days after our visit, I came across a half bag of frozen tater tots in the freezer at home, just begging to be cooked. As fate would have it, I had some of my leftover Beer Can Chili in the fridge too, as is accustom this time of year. In no time at all, I was serving up “nacho” ordinary appetizer. HA!

Next time you have friends over, or if you’re just in the mood for a good snack, break out this recipe. With little effort and a Some Kinda Good return on your investment, you’ve got nothing to lose!

Tater Tot Nachos

1/2 Bag of Frozen Tater Tots
1 cup or more to taste of Shredded Sharp Cheddar Cheese (Pepper jack is great too! Combine them for fun!)
1/2 medium onion, diced
Pickled or fresh Jalapenos to taste
Leftover Chili
Sour cream
Fresh Parsley
Salt
Other desired nacho toppings

Bake tater tots according to package directions (I like mine extra crispy for the perfect crunch). Add about a teaspoon of salt (or more to taste) as soon as the tater tots come out of the oven. Top evenly with diced onion, leftover chili and cheese, then pop the tater tots back in the oven until cheese is hot and bubbly (about 5 minutes). Once cheese is melted, take them out of the oven and add desired toppings. I like sour cream, a sprinkle of fresh parsley to liven things up and a few jarred jalapenos to keep things spicy. Enjoy!

Mastering the Art of the Fried Chicken Sandwich

Published on November 2, 2015May 12, 2016 by Rebekah1 Comment

Boxcar Betty’s sits right off of Hwy 17 on the left headed toward Folly Beach.

Boxcar Betty’s
Charleston, South Carolina

“This place is like a fancy Chick-fil-A,” said Kurt, my good lookin’ husband, as he took a juicy bite of his “Build Your Own” fried chicken sandwich at Boxcar Betty’s on Saturday afternoon. Kurt has a way of putting everything in layman’s terms, so there’s no mistaking the meaning. I thought his perception was spot on, as this “purveyor of gourmet fried chicken sandwiches” is known for its high-end take on a classic Southern delicacy. Their philosophy is simple: Pair the best chicken with locally sourced ingredients. They take one thing – fried chicken – place it between a soft bun – and offer a variation of toppings and sauces so customers can customize their sandwiches. This is a place where only FRIED chicken – not grilled, baked or roasted – reigns supreme.

A large menu is front and center on the wall, as customers stand in line to place their orders.

As a resident of West Ashley, I had driven by the place a hundred times. Intrigued by the look of the outside, and the inviting words “Chicken Biscuits” that often appear on the sign, we pulled in to discover a real delight. Upbeat music plays over the speakers, and regulars bring books to read by the window as they await lunch.

Fried Pickles between an order of sweet potato fries and a chicken sandwich.

We started the meal with an order of fried pickles, served with house-made ranch dressing. With just one look, I could tell they were done right. Crispy with a thin coating of seasoned flour, the recipe starts with cucumbers sourced from Joseph Fields Farm in Charleston. Just $4 will get you an order. Check out Food Editor Hannah Raskin’s take on these pickles in The Post & Courier. The handcut fries (pictured below) are seasoned while they’re hot and have a nice crunch. Growing up at home, my dad would make them like this and let them drain on a paper grocery sack on the countertop.

A custom fried chicken sandwich with handcut fries.

Here’s how it works: You can choose from three predetermined sandwich options – #1 The Boxcar including pimiento cheese, peach slaw, house pickles and spicy mayo; #2 The Chicken “Not So Waffle” with bacon jam, maple syrup, pimiento cheese and tomato; or #3 The Buffalo with blue cheese sauce, tomato and bibb lettuce. If the three of those don’t get your mouth-watering, opt to Build Your Own, with toppings such as Kentucky beer cheese, sweet chili sauce or shallots. There’s something for everyone! Kurt built his own and kept it simple with Swiss cheese and honey mustard and an order of handcut fries, and I chose The Chicken “Not So Waffle” with sweet potato fries. That bacon jam combined with pimento cheese and the crispy skin of that fried chicken was SOME KINDA GOOD, now! With a big bite of my sandwich, I happily bobbed my head to the beat of Michael Jackson’s “The Way You Make Me Feel” as the lyrics perfectly echoed my emotions toward the sandwich.

The space is quaint & cozy.

Boxcar wall art fills the dining room.

Customers receive a table number to take to their seats.

Inside the restaurant, antique, exposed wood creates a retro vibe while a mix of colorful boxcar wall art and modern lighting combines old with new. Guests can sit on bar stools or at tables in the quaint dining area. Nothing on the menu is over $7, and aside from the chicken sandwiches, the menu offers chicken tenders for kids, and a few salads. Pecan pie is served in a cup and floats are also available for dessert.

When you eat at Boxcar Betty’s, you’re also helping the environment. All the materials on your tray come completely compostable. You’ll find the chicken + bun stamp on everything from the paper-wrapped sandwiches and order numbers to the front doors. If it’s fried chicken you seek, Boxcar Betty’s does it well. It’s refreshing to discover a place that takes pride in every ingredient. Dine here for a truly unique and memorable meal – they’ve genuinely mastered the art of the fried chicken sandwich!

Food Enthusiast Rebekah Faulk Lingenfelser

Now based in Charleston, South Carolina, 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, 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.

Pumpkin Spice Pie with Buttermilk Whipped Cream, anyone?

Published on October 19, 2015December 17, 2017 by Rebekah1 Comment

It doesn’t get more traditional than good ol’ pumpkin pie. It wouldn’t be Thanksgiving without it! Inspired by Paula Deen’s Maple-Buttermilk Pumpkin Pie in the magazine “Paula Deen’s Fall Baking,” this recipe is a slight variation of the original, but doesn’t deviate too far off the course. Have you ever heard of Buttermilk Whipped Cream? That is a new one on me, and boy am I glad I discovered it. Thank you, Paula! Whatever you do, resist the urge to eat this pie with standard Cool Whip. Take the extra 5-minute step to make Buttermilk Whipped Cream. You won’t regret it! I took the liberty of using Pumpkin Spice Syrup instead of maple, and added just a touch more sugar. Sweet and creamy, it’s mouth-watering served warm or cold. Enjoy a slice with a cup of hot coffee and a good friend. Add this dessert to your Thanksgiving table or Autumn baking list and your entire home will beckon the changing leaves!

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Pumpkin Spice Pie
1 (15-Ounce) can pumpkin
1 cup buttermilk
1/2 cup of Pumpkin Spice Syrup
1/3 cup heavy whipping cream
1/2 cup sugar
2 large eggs
2 egg yolks
2 tablespoons butter, melted
1 teaspoon (or more to taste) pumpkin pie spice

One 9-inch store-bought frozen pie crust (I’m not above it!)

Preheat oven to 325 degrees. In a large bowl, whisk together pumpkin and next 8 ingredients. Roll thawed pie crust over 9-inch pie plate, crimping edges with a fork. Pour mixture into prepared crust. Bake for 85 to 95 minutes or until center is set and a wooden toothpick inserted in center comes out clean. Let cool for 1 hour before serving.

Buttermilk Whipped Cream
(Makes about two cups)
1 cup heavy whipping cream
1/4 cup buttermilk
3 tablespoons firmly packed brown sugar
1 teaspoon good pure vanilla extract
1/4 teaspoon ground cinnamon

In a large bowl, beat cream with a mixer at high-speed until soft peaks form. Add all remaining ingredients, and beat until stiff peaks form. Plop a big dollop on top of a slice of pie, then sprinkle with cinnamon or pumpkin pie spice. Then EAT!

“What kind of Thanksgiving dinner is this? Where’s the turkey, Chuck? Don’t you know anything about Thanksgiving dinners? Where’s the mashed potatoes? Where’s the cranberry sauce? Where’s the pumpkin pie?” ~ Peppermint Patty

Some Kinda Good Goes Shrimpin’ on the Lady Jane

Published on September 4, 2015May 12, 2016 by Rebekah2 Comments

I grew up in a rural neighborhood on the outskirts of Augusta, Ga. To get to any beach was at least a three-hour ride, but somehow, my soul has always been at home on the water. One of the highlights of my summer was at long last, getting to go Shrimpin’ on the Lady Jane with my handsome new husband, and what an excursion it was! I’ve read so many novels about shrimpin’ (check out Mary Alice Monroe’s Last Light Over Carolina), and have long dreamt of climbing aboard a real shrimp boat and casting my net. On a rainy August day, thanks to Credle’s Adventures, that dream became a reality.

Credle’s Adventures is right next door to the old Spanky’s (Now Marshside Restaurant) in Brunswick, GA.

On deck of The Lady Jane

For just $40 a ticket, we got to spend the afternoon cruising the St. Simons Sound, taking in the picturesque views of the Georgia coast and relishing in the wonderment of under-sea life. If I hadn’t gone to school to study marketing and public relations, I would seriously have considered becoming a marine biologist. The creatures that swim below the ocean absolutely fascinate me! Don’t be fooled by the name of the outing–we caught way more than shrimp! Jeffery, the naturalist and guide on our boat, quickly told us that “Shrimp are actually one of the most boring things we catch.” Our cast net reeled in everything from two varieties of shark, angel fish, squid, butterfly rays and the most bizarre little creature, called a hog choker. See for yourself!

You can just hear the excitement!

Jeffery was so informative. He educated us on every creature in the net!

This guy has a great job!

It was so exciting to anticipate what would be in the net. Those seagulls were trying their best to get a taste of shrimp!

We cast our 20-foot net twice during the 2-hour event. It stayed down for 16-20 minutes each time. Among the things I learned? How to de-head and de-vein a wild Georgia Shrimp fresh from the Atlantic, that a marine estuary is a mix of fresh and salt water to make brackish water, and all about the oyster beds along the coastline.

Now that I live on the South Carolina coast, I’ll be doing a lot more of this!

The Spartina grass against the stormy sky made for a breathtaking view.

The beautiful green grass along the boarder of the water is called Spartina and surprisingly enough, this plant gives the water its color. It’s the base of the ecosystem’s food chain, and uses salt water to survive.

I was actually terrified!

JAWS!

Please don’t eat me, little shark.

If you’ve never held a real, live shark in your bare hands, it’s an experience to remember! Even though this guy was only 2-3 feet long, he had me at his mercy.

My good lookin', husband Kurt held the Bonnethead shark. — My good lookin’, husband Kurt, held the Bonnethead shark. It doesn’t seem as scary in his hands. Ha!

I’d recommend this outing to anyone! View the slideshow below for more fun photos from our trip.

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Y’all know how much I love my Georgia coast, and a good shrimp. One of my favorite ways to cooks these babies is to pile them high on a bed of Southern, buttery grits. Get my recipe for Wild Georgia Shrimp & Grits here.

Fresh catch! June 1 – December 31 is Georgia shrimping season.

Jeffery and Kurt discuss the wide open seas.

Thanks to Captain Larry and his crew for a really memorable, fun and great day on the water. We can’t wait to go Shrimpin’ again!

At home on the water. (P.S. An awesome perk: You can bring your own cooler!)

Whiskey Fit For A King

Published on July 25, 2015May 12, 2016 by Rebekah2 Comments

What do you get when you combine a bunch of food and beverage lovers, a beautiful venue and exquisite whiskey? One hell of a SOME KINDA GOOD Tuesday evening! The high was 96 degrees in the Lowcountry, without a cloud in the sky. We met on the roof of Stars Rooftop and Grill Room in downtown Charleston on historic King Street for one reason: to explore two new variants recently introduced by Crown Royal Canadian Whisky. Here I would meet Crown Royal Northern Harvest Rye, the brand’s first-ever blended rye whisky, and Crown Royal Hand Selected Barrel, a drink which pays homage to the brand’s signature smoothness.

The crowd turned out in true Charlestonian fashion -- dressed for a proper night on the town. — The crowd turned out in true Charlestonian fashion — dressed for a proper night on the town.

During cocktail hour, waiters circulated the rooftop with trays of summer tomato-mozzarella skewers and shaved salmon crostini with capers and cream cheese. I met other marketing professionals and beverage connoisseurs, among them Susan Lucas of King Street Marketing Group, representatives from The Local Palate, Taneka Reaves and Johnny Caldwell of the Cocktail Bandits (super fun girls!) and Robin Rodriquez of locally owned Egan’s Spirits.

The perfect bite with cocktails!

Meet Brandon Verkaik and Bud Huber, the two mixologists who created the four signature cocktails of the evening: Holy City Brunch Punch, Royal Shandy, The Light Dimmer and Wild Flower Whiskey Sour. I can’t wait to share one of the recipes with y’all! Choosing a favorite of the four cocktails is a bit like being partial to your best friends or family members…you appreciate them each for what they bring to the table. If I had to choose one though, I’d pick the Wild Flower Whiskey Sour. This drink features Crown Royal Northern Harvest Rye, known for its oak flavor with spicy notes of vanilla and a hint of butterscotch.

Bud Huber has been bartending at Stars Rooftop and Grill Room since Oct. 2012.

For the guided whiskey tasting portion of the event, we made our way into the air-conditioned (thank you, Jesus!) Wilkinson Room on the second floor of the restaurant where we were enlightened by Master of Whiskey Stephen Wilson. At one point, this guy asks if anyone in the room is a fan of country music. Are you kidding!? Without hesitation I raised my glass and in my sweetest Southern accent, said with fervor, “You can’t be a whiskey fan and not love country music!” He later asked how we enjoyed whiskey best, and I told him “To the tune of George Jones.” Is there any other way? Maybe a Jack Daniels audience would understand this better. 😉

Master of Whiskey Stephen Wilson teaches us how to sniff and taste the libation for its full pleasure. — Master of Whiskey Stephen Wilson teaches us how to experience the libation at its fullest. *Contributed photo.*

I was pleased to learn Wilson first discovered Crown Royal Deluxe in none other than the beautiful Savannah, Georgia. Here’s a guy who grew up on the Tennessee Virginia line, and says he “fell into” a career as a Master of Whiskey and now works for Diageo, the company who owns Crown Royal. He said, “There’s no right or wrong way to enjoy whiskey. Good conversation over a glass of good whiskey is what it’s all about.” Sounds like we share the same philosophy! He taught us that Crown Royal was first created as a gift for the King and Queen of England to celebrate their visit to Canada in 1939. The iconic purple bag which the whiskey is purchased in is a concept from the original packaging! It was developed to suit the royal occasion and outfitted with gold drawstrings, a tradition that continues to this day.

A decadent chocolate cake in the form of a whiskey bottle! What's not to love? — A decadent chocolate cake in the form of a whiskey bottle! What’s not to love? *Contributed photo*

The attention to detail at this event was unmatched! Dessert was a moist, rich chocolate cake shaped like a bottle of Crown Royal Northern Harvest Rye whiskey. Who knew eating whiskey could be fun too? HA!

Tastemakers sampled three varietals during the evening: Crown Royal Deluxe, Northern Harvest Rye and Hand Selected Barrel. *Contributed Photo*

I’ll leave y’all with this: A refreshing concoction suitable for any summertime happy hour, courtesy of the mixologists mentioned above. Thanks to Taylor Strategy for an evening really well done, and a valuable education on the top-selling Canadian Whiskey in the United States.

This is the best whiskey sour I've ever had. — This is the best whiskey sour I’ve ever had. *Contributed Photo*

Wildflower Whisky Sour

2 oz. Crown Royal Northern Harvest Rye

1 oz. St. Germaine

.5 oz. Yellow Chartreuse

1 oz. Fresh Lemon Juice

.5 oz. Wildflower Honey Syrup

Stir together ingredients. Serve over ice and enjoy!

Seafood Marshside with Local Beer to Boot

Published on June 10, 2015May 12, 2016 by Rebekah1 Comment

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.

The view as you walk up the ramp to go inside the restaurant. — The view as you walk up the ramp entrance to the Bowens Island Restaurant.

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.

Guests stand in line to place their orders.

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.

A boater passes by the docks at Bowens Island Restaurant.

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.

The indoor bar.

Who wouldn’t want to watch the sun go down with a cold corona and friends here?

Guests can sit on bar stools facing the water while dining outdoors.

The indoor dining room at Bowens Island Restaurant. I love that I captured a family praying in this picture!

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.

Frogmore Stew (also known as a Lowcountry Boil) – $12

Shrimp & Grits – $12.50

Boiled Shrimp served with fries, hush-puppies and slaw. I also got a local pale ale!

A tray of hot seafood, chicken and fish being delivered to tables.

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!

The only sign posted on the two-story shack-like restaurant faces the gravel parking area.

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.

Featuring “The Queen Julep” Just in Time for The Kentucky Derby

Published on April 30, 2015July 25, 2015 by RebekahLeave a comment

On the first Saturday in May since 1946 (the Derby actually debuted in 1875), thousands of revelers have graced the infield at Churchhill Downs to place bets on the fastest horse, go cow tippin’, don their fanciest hat and sip on mint juleps at the infamous Kentucky Derby. In fact, more than 80,000 onlookers are expected this weekend to experience the pageantry and tradition of the 141st “Run for the Roses” live in Louisville.

Though I’ve never personally been to a race, (I would LOVE to go one of these days), I’ll be celebrating from a far with mint julep in hand — and thanks to Charlotte, North Carolina Mixologist Bob Peters, I’ll be sippin’ in style.

Bob Peters doing what he does at The Punch Room in Charlotte, NC. (Contributed photo)

Peters uses one of my favorite bourbons, Bulleit Rye, to make this sugar spirit-water cocktail. I use the same stuff to create the ultimate Blackberry Smash. An award-winning cocktail master, he’s the head bartender at Charlotte’s newest hot-spot, The Punch Room, nestled on the 15th floor of the Ritz-Carlton.

With a mere four ingredients, you’ll be glad you made this drink at home. Word on the street is, one mint julep at the races will cost you $8 a pop.

055 — The Queen Julep by Head Mixologist Bob Peters (Contributed photo)

The Queen Julep
Recipe by Punch Room Head Mixologist Bob Peters

1.33 oz. Bulleit Bourbon
0.5 oz. simple syrup
0.5 oz. Fernet Branca Menta (A mint-flavored liqueur)
8 fresh mint leaves, muddled
Continue reading “Featuring “The Queen Julep” Just in Time for The Kentucky Derby” →

Springtime Brunch Fare Because HE is Risen

Published on April 2, 2015May 12, 2016 by Rebekah1 Comment

In my family, Easter Sunday has always been a special time to gather around the kitchen table after celebrating the resurrection of Jesus at church. I can’t think of a better way to give praise than with a bounty of beautiful food. Whether you’re popping a spiral ham in the oven and pairing it with scalloped potatoes, or opting for a special mid-morning brunch after the Sunrise Service, I hope some of my favorite recipes will tempt your palate. I’ll share three that are menu must-haves including Vidalia Onion Quiche, Best Grape Salad and Spicy Cheddar Long Straws. Choose one, or make them all. Happy Easter, y’all!

Martha Nesbit’s Vidalia Onion Quiche featured in “Savannah Celebrations”

Vidalia Onion Quiche
This recipe appears in the cookbook “Savannah Celebrations” by Martha Nesbit

4 Slices bacon, minced
1 Large Vidalia Onion, chopped
3 Tablespoons flour
2 cups half-and-half
3 Eggs
½ teaspoon salt
¼ teaspoon pepper
½ teaspoon dried thyme
1 ready-to-roll pie crust
½ cup shredded Swiss cheese
½ cup grated Parmesan cheese
Preheat oven to 450 degrees F. Fry the bacon in a medium skillet until it is very crispy. Remove the bacon to a paper towel to drain. Drain off all but one tablespoon of the bacon grease. Saute the onion in the grease until it is very tender and just beginning to turn brown, about 10 to 12 minutes. Stir in the flour.In a quart measuring cup, measure the half-and-half. Add the eggs and whisk together. Add the salt, pepper, and thyme. Place the pie crust in a deep-dish glass pie dish. Crimp the edges. Prick the bottom and sides of the crust. Layer both cheeses in the bottom of the crust. Distribute the bacon pieces and sautéed onion over the cheese. Pour the egg mixture over all.

Place the pie dish on a cookie sheet for ease in handling and put in the center of heated oven. Bake for 10 minutes at 425 degrees, then reduce the temperature to 350 degrees and bake for 45 minutes longer or until the center of the quiche is set. You may need to cover the outer edge of the crust with foil to prevent over-browning.

Best Grape Salad
Adapted from Food.com

Who doesn’t love cream cheese and graham crackers? Beware–the cold and juicy grapes in this crowd-pleaser are addictive. Thanks to my Aunt Susan for introducing me to such a fabulous recipe!

2 lbs green seedless grapes
2 lbs red seedless grapes
8 ounces sour cream
8 ounces cream cheese, softened
1/2 cup granulated sugar
1 teaspoon vanilla extract, to tasteTopping Ingredients
1 cup brown sugar, packed, to taste
1 cup crushed pecans, to taste
Graham Crackers, crumbled to taste

Wash and stem grapes. Set aside. Mix sour cream, cream cheese, white sugar and vanilla by hand until blended. Stir grapes into mixture, and pour in large serving bowl. For topping: Combine brown sugar, and crushed pecans. Sprinkle over top of grapes to cover completely. Chill overnight.

Southern Living's Spicy Cheese Straws — Southern Living’s Spicy Cheddar Long Straws

“Our best tip for successful cheese straws is to shred your own cheese. It’s stickier and blends better than pre-shredded cheese.” – Southern Living

I can testify to that! These cheese straws have become one of my go-to snacks for entertaining any time of the year. I think they’re especially great at brunch with a Bloody Maria. Their buttery texture crumbles and melts right in your mouth.

Spicy Cheddar Long Straws
SouthernLiving.com

1 (10-oz.) block sharp Cheddar cheese, shredded
1 1/2 cups all-purpose flour
1/2 cup unsalted butter, cut into 4 pieces and softened
1 teaspoon kosher salt
1/2 teaspoon dried crushed red pepper
2 tablespoons half-and-half

Preheat oven to 350°. Prepare dough, and turn out onto a well-floured surface; divide in half. Roll each half into a 12- x 8-inch rectangle (about 1/8 inch thick). Cut dough into 3/4-inch-wide strips using a sharp knife or fluted pastry wheel, dipping knife in flour after each cut to ensure clean cuts. Place strips on parchment paper-lined baking sheets. Bake 18 to 20 minutes or until edges are well browned; cool on baking sheets on wire racks 30 minutes.

For more brunch inspiration, check out these photos (provided & styled by The Stylish Steed) from a brunch party I hosted at home. Some Kinda Good, good food and good company, that’s what it’s all about!

Sweet potato biscuits with country ham

Mini Blueberry Muffins with Streusal topping

Ina Garten’s Sticky Buns

Grits Souffle

Prosciutto-wrapped Asparagus

Pigs in a Blanket

Irish Lace Cookies

What are your favorite springtime dishes?

That Awkward Moment When Someone Labels Me a “Food Critic”

Published on March 26, 2015May 12, 2016 by RebekahLeave a comment

It happens all too often, and most assuredly slips off the tongues of the most well meaning people. A common misconception, an innocent remark on the road to Hell paved with good intentions. In the awkward and embarrassing seconds that follow, the damage has already been done; the label already applied. It’s that first impression introduction where a good friend is excited to show me off, to brag a little about my success–and it’s almost always in front of someone whose slaved away in the food industry. It goes something like this:

The person introducing me to {Insert stranger}: “Hey, so-in-so! I want you to meet my friend Rebekah. She’s a food critic.”

Screeeeeechhhhhhh. First impression fail. Stop right there. Back that train up. Let’s rewind and reboot. No. No. No. Can anybody say awkward?

It’s happened upon meeting the restaurant owner on my first visit to a new eatery. It’s happened while shopping at my local farmers’ market on Saturday morning. It happens commonly at work functions and social events. And I get it. I really do.

People think it’s cool and different that I write about food. They love revealing the fun fact that my blog is one of Urbanspoon’s top Georgia food blogs and that I was a contestant on Season 2 of ABC’s “The Taste.” Some like to share about my writings as the former Statesboro Herald Food Columnist or that my Grilled Georgia Peach Recipe wound up on The Dr. Oz Show. While I sincerely appreciate the enthusiasm and support, there’s absolutely nothing worse than being labeled a “critic” of any kind, much less of something I dearly love and respect, and more importantly that utterly contradicts the very nature of my personality. Ask any one of my best friends and they would tell you that I would find the bright side of the situation even if my life mirrored The Book of Job (okay, maybe that’s a bit extreme, but you get the point).

I created Some Kinda GOOD, and I emphasize the GOOD, because my mission has always been to bring positive attention to the chefs and restaurant owners out there doing amazing things. Whether it be a mind blowing dish or a super passionate cook, I love sharing great food discoveries and cool places with others. In the more than three years that Some Kinda Good has been in existence, you won’t find a negative restaurant review on my blog because honestly, I have much better things to do with my time. Who am I to criticize the creation of someone else’s dish, when Lord knows I’ve butchered too many a meal to count. Furthermore, I can’t conceive of a more arrogant attitude than to think I would go out to eat with the intention of judging every morsel of a dining experience. I actually enjoy eating, and don’t get my kicks by broadcasting negative opinions about other folks who’re just trying to make an honest living. That’s simply Some Kinda Bad.

If you’ve seen the fantastic movie “Chef” starring Robert Downey Jr., and Scarlett Johansson, you’ll remember this scene where a famous and influential food critic visits a restaurant for the second time after writing a terrible review. The head chef confronts him face-to-face in the public dining area and completely loses it. This scene captures every single reason why I never want to be THIS GUY.

So, if we’re ever out in public together and you’d like to introduce me to someone, do me a huge favor and please consider this: “Hey so-in-so!! Meet my friend Rebekah. She’s a food enthusiast.”

It’s way more accurate, lacks the negative connotation and doesn’t make me want to crawl under the table. Thanks for that.

Chef Patrick White Impresses at Emma’s Restaurant and Lounge

Published on February 7, 2015May 12, 2016 by RebekahLeave a comment

Tucked away inside Holiday Inn Statesboro, located just off the Highway 301 Bypass, sits an unassuming and pleasant surprise, a dining experience most travel outside of town to achieve. This secluded piece of Statesboro paradise known as Emma’s Restaurant and Lounge boasts understated elegance, a local head chef with humble beginnings whose food packs a flavorful punch and a skilled bartender unafraid to experiment.

A beautiful cheese board (left) and cajun fried oysters (right). — A beautiful cheese board (left) and Cajun fried oysters (right).

Not long ago, I was invited to sample the new dinner menu developed by 23-year-old Executive Chef Patrick White and his team. Our meal began with a well thought out cheese board, or “Fromage Plate” featuring Grand Cru Reserve, Finley Blue Cheese and Fontina paired with dried apricots, fresh fruit, walnuts and large water crackers. Accouterments also included house made three berry jam and local truffle honey. My fiance, Kurt, joined me for the meal, and we ordered the Cajun fried oysters served with spicy aioli and a roasted garlic and herb creme fraiche too, because I was intrigued. Crispy on the outside with a subtle kick, one bite expanded my palate and left me wanting more.

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As we waited to taste the next course, I sipped on a signature cocktail from the bar…this electric Pink Lemonade. It was bright and refreshing made with freshly squeezed lemon and Van Gogh pomegranate vodka.

Before White wore the coveted and hard-earned white chef’s coat he sports proudly today, he gained appreciation for the industry by working as a Waffle House line cook while attending the Culinary Arts Program at Ogeechee Technical College. Born and raised in Statesboro, he graduated from Southeast Bulloch High School. He later got a job at Emma’s as a dishwasher, and in less than two years, climbed his way up the ladder all the while training under former Emma’s Chef Jason Scarboro. Ain’t that America? I have mad respect for his ambition, dedication and will to succeed. Amazing what working hard and dreaming big will do for you!

The soup and salad course didn’t disappoint. Emma’s sources many of their ingredients locally and prides themselves on good relationships with area farmers and purveyors.

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Kurt ordered the Local Shrimp & Grits. This $17 entree is made with andouille sausage, red onion, red bell pepper, madeira wine cream sauce and spicy onion tangles. The edible orchid was a fun touch! Beautiful presentation.

I ordered the $23 Grilled Angus Ribeye served with an Idaho and sweet potato hash with exotic mushrooms, topped with a cherry tomato and herb reduction. That was one really big steak, and I was extremely thankful for to-go boxes.

At Emma’s you can order sides for sharing. We opted for the garlic and herb sautéed Bacon Braised Brussel Sprouts and the Herb Encrusted Bleu Cheese Mac & Cheese.

Brussel Sprouts

Throughout the evening, White checked in frequently to see how we were doing and if we were enjoying the meal. He circulated around the restaurant taking care of his guests and thanking them for coming. I overheard a couple in the booth behind us say they’d driven from Richmond Hill, a community near Savannah, Georgia about 57 miles away, to try out the new menu. What a testament to the quality of service, food and reputation of Emma’s!

Because we couldn’t hold another thing, we ordered one dessert to-go and split it the next day. The chocolate cake was moist and decadent, served with fresh whipped cream and strawberries.

Thank you Chef White for an exquisite meal and for your undeniable attention to detail and eye-catching presentation with each plate you served. But mostly, thank you for serving us a meal with passion from your heart. You made a lasting impression, and your food was only the beginning.