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Pastured Poultry Week: So God Made a Farmer

Published on June 11, 2013June 12, 2013 by Rebekah3 Comments

Brandon Chonko (right) and I (left) with the chickens at Grassroots Farms.

You’ve probably eaten chicken this week. Am I right? In the United States, eight billion chickens are consumed each year. Whether it comes from the grocery store, the drive-thru or the family farm, poultry is most likely a regular part of your diet–but make no mistake. Nutritionally and taste-wise, there’s a big difference in factory farm chicken and pasture-raised chicken. I speak from personal experience, thanks to Brandon Chonko of Grassroots Farms.

It’s Pastured Poultry Week and Sunday, my boyfriend and I took a road trip about 40 miles South of Statesboro through Georgia’s farm country to a one-man pastured bird operation to get a first-hand look at white and red chickens, broad breasted turkeys and Pekin Ducks. I even learned about farmer Brandon’s Great Pyrenees, Lefty, a livestock guard dog named for his lazy left eye.

Lefty is a nocturnal livestock guard dog. He roams the farm throughout the night protecting the pastured birds and alerting Brandon if there’s a disturbance. Lefty woke up just long enough to greet us and slobber-splash us with a shake of his jaws.

In the video below, Brandon talks with me about his passion for healthier food and provides some locations where you can taste his pasture-raised birds on the Georgia Coast and in surrounding areas. Regarding taste, Brandon says, “We’re raising an old school chicken that’s not going to be tough like a stew hen or a yard bird.”

What We Learned:
We learned a great deal about pastured birds on our visit, some fun facts too:

A pasture-raised French red bird’s life span from birth to processing is about 70 days.
Unlike domestic animals who usually overcome being the “runt of the litter,” chicken runts never hit a growth spurt. They remain little. How funny is that?!
The only chicken hatchery with authentic French Label Rouge Birds in the United States is located in Pennsylvania at Freedom Ranger Hatchery, Inc. The chickens in the photos below are born in Pennsylvania and raised in South Georgia. Brandon gets them when they’re one day old.
The natural body temperature of a French red bird is about 104 degrees (No wonder they like Georgia)!
Broad breasted turkeys become Thanksgiving size in 5 months.

Lefty checks on his friends.

Gobble, gobble!

The Pekin Ducks and chickens are housed in the same cage.

A mix of white cornish-cross chickens and French red birds are raised at Grassroots Farms.

The cages are moved by truck every day and a half to ensure fresh forage.

North Beach Grill
After leaving the farm, we went to North Beach Grill on Tybee Island to try their Free-Range Jerk Chicken Entrée, made with the chickens we’d just seen on Grassroots Farms. Unfortunately when we got there and ordered, they were fresh out of the free-range chicken. Disappointment doesn’t describe our emotion!! Like I shared with Brandon though, we were bummed but it’s just a testament to how good his product really tastes! We’ll definitely try again soon.

Fantastic place, I’d go back again!

Great menu items.

North Beach Grill is right on the beach.

From the Farm to the Plate:
A true Southern fellow, Brandon didn’t let us leave the farm empty-handed. He sent us back to the Boro with a dozen farm eggs, a whole French red bird and two boneless skinless chicken breasts. You can bet I put them to good use! When I tell you this is the best salad I’ve ever eaten, it’s no lie. I featured the chicken in two ways. Just like Brandon recommended, I seasoned the chicken breast with kosher salt and pepper, then cooked it in the skillet in about 2 tablespoons of olive oil. Hearty, rich, succulent white meat with a crispy skin was the result. Using the yolk of one of the fresh chicken eggs (laid just the day before), I made a balsamic vinaigrette to dress my local greens. I didn’t even miss the cheese!

From the farm to the plate…

White meat like whoa.

SOME KINDA GOOD!

So God Made a Farmer:
Eating local, homegrown food just has a way of making you thankful–for Georgia farmers like Brandon, for Farmers’ Markets where you can gain access to healthful ingredients and for the reminder that convenience food can’t compare to the crops that come from Georgia soil or the meat raised on Georgia turf. Supporting local helps you, the farmer and our environment. Paul Harvey says it best:

From the Farm to the Plate: A Day in the Life of a Pasture-Raised Chicken

Published on June 7, 2013June 7, 2013 by Rebekah1 Comment

Pastured Poultry Week kicks off this Monday, and I invite you to come with me as I follow the life of a chicken from the farm to the plate.

Organized by Compassion in World Farming, a global organization working to end factory farming, and Georgians for Pastured Poultry, the event aims to help promote and celebrate humane and sustainable pasture-raised poultry for one week each year.

Local Farmer, Brandon Chonko has invited me to visit his South Georgia farm in Tattnall County–Grassroots Farms, where he raises 1500 chickens, ducks and turkeys and supplies them to more than 15 restaurants in the state and throughout the South. Many of the restaurants he supplies are in the Atlanta area, and some are even on the Georgia Coast, where I’ll be enjoying my pastured poultry dish, at North Beach Bar and Grill on Tybee Island.

Learning about the food we eat, where it comes from and how it’s raised is really fascinating to me. If you’re like me, you may be wondering what exactly a pastured bird is and why there’s a whole week set aside for their awareness. Farmer Brandon explains:

"I love working outdoors with animals. I also love being able to market to such talented chefs." -Brandon Chonko — “I love working outdoors with animals. I also love being able to market to such talented chefs.” -Brandon Chonko [Photo Credit: Andrew Thomas Lee]

“Pasture-raised or pastured birds actually live 24/7 in fresh pasture. They are housed in small batches in portable housing. They get moved frequently to ensure fresh forage. Also, we use a French breed of chicken that are known to be active foragers. They are bred to live outdoors, not in a chicken house. Pastured birds are healthier, need no antibiotics, are active and taste better. They have a long life. They are what chicken dinner Sundays used to consist of prior to the rise of the industrial chicken.”

Learn more about Grassroots Farm’s Humble Roots story.

Pastured Poultry Week is in its second year, and has expanded to include more than 50 Georgia-based chefs and over 25 chefs from New York. If you’d like to experience the taste of a pasture-raised chicken and support Georgia’s farmers while eating cleaner, visit Halyards or Tramici Neighborhood Italian on St. Simons Island. You can also see a complete listing of participating restaurants on the Georgians for Pastured Poultry website.

I’m headed to the farm Sunday, and will venture out to the beach next week to eat that chicken. I’ll keep you posted!

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Downtown Statesboro is Alive with South & Vine Public House

Published on June 4, 2013June 12, 2015 by RebekahLeave a comment

UPDATE: South & Vine Public House caught fire on Tuesday, August 26, 2014. Owner Seni Alabi Isama has now opened a new restaurant in Statesboro called 441 Public Kitchen and Bar. More on the fire here: South & Vine Public House Burned But Not Broken.

South & Vine Public House
Statesboro, Georgia

Great things are happening at the intersection of South Main and West Vine streets in downtown Statesboro. Open for just four months now, one Georgia Southern alumnus and his team are making a big impact on the community, with a focus on flavor and a philosophy on fresh that you won’t believe until your taste buds live it. With more than 1,000 Facebook likes, South & Vine Public House is a food experience Savannahians will soon be driving to Bulloch County to discover.

You won’t find the menu online because it changes daily based on ingredient availability and the owner’s intuition. No matter what’s featured, you can be guaranteed it will be made with local ingredients and cooked to perfection by Chef and Owner Seni (pronounced Shanney), Head Chef Stephen, who formerly worked at Emma’s Fine Dining & Lounge, and Sous Chef Sebastian, a Miami native.

This is a restaurant that gets it.

THE FOOD:

Served with a room temperature honey butter that glides on easily, little to no effort is involved in spreading.

When the bread hits your table, it’s apparent the loaf has been baked day-of.

Head Chef Stephen puts the final touches on entrees before the plates are delivered to tables.

I ordered the special of the day: cornmeal encrusted red snapper with a tomato-avocado salsa over Freeman’s Mill grits. The tall stack of goodness is grated sweet potatoes with shavings of fresh Parmesan cheese.

Fried Green Tomatoes are served with a bacon-mushroom cream sauce and a paprika oil. Absolutely delicious, and I don’t even like mushrooms!

This plate features angel hair pasta (by special request) and meatballs with a simple, tomato-based, slow simmering sauce even Italy natives could appreciate. Topped off with sprouts.

South & Vine Public House’s World Famous Chocolate “Chip” Cookies: Dead sexy. Desire on a plate, that is all.

At South & Vine Public House, food is the main event. From Hunter Cattle Company beef, ground in-house, to the made-from-scratch ketchup and mayonnaise, these folks are really cooking. The menu features what’s in season, so when an item runs out, it’s all gone. Dine here if it’s flavor you seek, an appreciation for quality ingredients, beautiful presentation and healthy portion sizes paired with appropriate prices. Excellence reveals itself in each menu item’s texture, plating and taste.

THE BAR:

Long day? Have a drink!

Created by two Statesboro natives, this hometown beer is summery and light.

Smooth and dangerously delicious, the Glorious Gin & Tonic is named for the ingredients–gin from Brooklyn, N.Y. and Jack Rudy Cocktail Company’s Small Batch Tonic, handcrafted in Charleston, S.C. The splash of lime ties everything together.

Happy hour is from 4 – 6 p.m. daily, featuring 25% off the entire bar and all appetizers.

THE ATMOSPHERE:

A Saturday night at South & Vine.

The booths seat six comfortably.

Exposed brick creates a modern look & feel.

A casual environment, you’ll find a small vase of fresh flowers at each table and utensils wrapped in white linens. The restaurant has an open concept floor plan including a “window” into the kitchen, and a chalkboard placed behind the hostess stand highlighting daily specials. Seating includes tables, booths and a bar area overlooking South Main Street. Attention is even given to the clean, tastefully decorated restrooms (which I always appreciate).

THE STAFF:

Meet Head Chef, Stephen Griffin (left) and Sous Chef, Sebastian Alzate (right) on the job.

Chef/Owner Seni Alabi-Isama (left) with Head Chef, Stephen Griffin (right).

The team at South & Vine is welcoming and knowledgeable about the menu. Owner Seni and his wife, move about the restaurant conversing with customers, making mental notes of names and faces. It’s a place guests feel comfortable and leave satisfied.

We parted with this subtle note of hospitality, a hand-carved “flower vase” made of Walker Farms’ rainbow carrots, compliments of the chef.

Crack This: Farm Eggs vs. Store-Bought

Published on May 22, 2013July 23, 2013 by Rebekah5 Comments

I’ve eaten eggs from the grocery store my entire life. I’m sure at some point in my childhood I’ve tasted an egg fresh from the chicken coop because my Grandpa raised chickens, but that was before my palate was experienced enough to appreciate the difference. It’s true that when you’ve never experienced better, you don’t know what you’re missing.

So, when my good lookin’ boyfriend showed up at my door last week with one dozen, light brown and cream-colored farm eggs in one hand and a beautiful bouquet of flowers in the other (I know…keeper), I set my sights on cooking the eggs just the way a farmer recommended: in a little bacon grease with salt and pepper. I’ve never tasted anything like these eggs…it was pure eggstacy (had to do it!). Seriously, the flavor is out of this world, and sure to make you crack a smile (okay, okay). During cooking I found them to be more fluffy than a store-bought egg. Produced by free-range chickens, farm eggs are more nutritious because the chickens are able to roam freely and eat a natural diet. They contain no added hormones or fillers and are not processed.

One meal that exemplifies comfort food for me and really lets the farm egg shine, is the tried and true bacon, egg and cheese sandwich. A fancy meal has its time and place, but it’s not always the five-star, fine dining plates that trip my trigger. Sometimes, a good ol’ familiar meal is the only thing I need to feel centered, satisfied and one with my kitchen again. Served with a side of cheese grits, breakfast for dinner has never been better.

Here’s how I make the classic McDonald’s biscuit-turned-sandwich at home:

Thick cut, hickory smoked bacon
Nature’s Own Honey Wheat Bread
2 Farm Fresh Chicken Eggs
Blackberry Jelly (I used homemade jelly from the Amish country that I got from a quaint market, but Smucker’s works great if you don’t have that).
Kraft’s Sharp Cheddar Cheese, sliced

Cook three strips of bacon in a skillet on medium heat until just crispy (I like mine slightly underdone). Remove from the pan and drain on paper towels. Pour off some of the grease, reserving enough to cook the eggs, about 1-2 tablespoons. Whisk the eggs together in a small bowl, season with salt & pepper. Pour the eggs into the pan and let set. Cook for about 2 -3 minutes on each side, flipping once for even browning. Meanwhile, slice or grate the cheddar cheese and toast two slices of bread. Spread toasted bread with blackberry jelly, then build the sandwich. Serve with a side of cheese grits for optimum enjoyment!

And remember, when building the sandwich, it’s all about good architecture! Somehow, the sandwich tastes better when cut into a triangle shape too. At least, that’s the way mama always sent me to school, with a neatly packed cut-in-half sandwich in my brown paper sack.

Have you ever tasted a farm egg? If so, how would you describe the difference?

Table Talk and Family Ties

Published on April 17, 2013May 1, 2013 by Rebekah4 Comments

Our Easter Sunday dinner spread of pork tenderloin, mayonnaise biscuits, cream corn, fried okra, sautéed zucchini and squash, macaroni and cheese and pound cake with sweet iced tea.

We all know the saying, “If these walls could talk,” but if my family’s kitchen table could speak–boy, could it tell some stories. I’m fortunate enough to have been raised eating around the family table, and every day I’m thankful my parents made it a priority.

From left: Daddy, cousin Justin and Grandma Dot. Mama, the ultimate hostess, scurries in the background ensuring everyone is taken care of.

In homes across the world, the kitchen table, much like the front porch, is an iconic, central hub, especially in the American South. Formal dining rooms are different. I’m talking about the table in our eat-in kitchens–the one we cook just steps away from, where we stack our bills at the end of the day, where kids complete their homework, where the family pet begs for that taste of human food.

table1 — Family gathers in the kitchen to celebrate my Grandma’s 75th birthday.

When I think about the people in my family who’ve sat around that same oak, oval-shaped table year after year–even the loved ones who are no longer with us–and all the abundant food that’s been presented on the table top, when I consider the memories it holds, the conversations it keeps and the prayers its heard, I feel ultimately blessed to have experienced that togetherness and I recognize those are the moments that make a house a home.

Grandma Dot makes a wish on her 78th Birthday.

table2 — Enjoying my 26th birthday with my traditional chocolate chip muffin at the kitchen table on April 6, 2009.

It’s around the kitchen table that we’ve celebrated birthday after birthday, eaten holiday meals, opened Mother’s Day cards and decorated Christmas cookies. It’s there every time I visit home. Like an old friend, it’s the one constant that’s part of the family too, ready to welcome us, inviting us to sit for a spell and stay a while. There, I eat my mom’s homemade chocolate chip muffin with one candle for breakfast each year, there I introduce new friends to the family. It’s the ultimate place boyfriends are bring-home-to-mama-and-daddy tested. We set it with our everyday dishes and fine china. We adorn it with fresh flowers and fruit in its center. There, we hold hands around it and bow our heads to pray.

Without it, home would not be the same.

My mama, Debbie, with Ewok and her Mother's Day tulips. — My mama, Debbie, with Ewok and her Mother’s Day tulips.

Sure, I’m one to curl up on the couch with a bowl of cereal now and then in front of my TV, but nothing beats sitting down to a home-cooked meal and a place set just for you, to share good food with the people you know and who know you and where you came from.

So much of my life has taken place at the family table and often, it’s the memories associated with that central element that have created the values and traditions I cherish today.

So here’s to you table….and thanks.

What’s your take on the family table? Can you relate?

Join the Grass-Fed Beef Conversation with Hunter Cattle Company

Published on March 23, 2013January 6, 2014 by Rebekah11 Comments

Hunter Cattle Company
Brooklet, Georgia

In my everyday life, I’m connected–connected to my friends on social media, my emails and text messages. Like a large percentage of the human population, I too have a smartphone that I couldn’t do without. Over the weekend however, I experienced a different kind of connection, one I don’t experience often enough–to land and food–at Hunter Cattle Company in Brooklet, Georgia.

The cast iron skillet is a work horse in my kitchen.

Despite the rain, I put my boots on and ventured about 14 miles Southeast of town to taste my first grass-fed hamburger and meet the good folks behind this family owned and operated farm I’d heard so much about. On my ride down the two-lane country roads to get there, I passed cotton fields and pecan orchards and a deer that never had a chance. I came upon the 350-acre property and turned onto the dirt road that led me to MooMa’s Farm Store. Immediately, I spotted a few cats–one golden, fat kitty asleep under a bush and another gray kitty purring happily curled up in a ball on the porch. Having grown up in rural Georgia myself, I felt at home as I entered the screeching screen door to the store. Cast iron pans served as wall art on the outside of the red barn-like exterior.

A few family members of Hunter Cattle Company in front of MooMa's Farm Store. From left: Kristan, the oldest daughter; Del, "Pa"; Debra, "MooMa"; and Anthony, the oldest son. — A few family members of Hunter Cattle Company in front of MooMa’s Farm Store. From left: Kristan, the oldest daughter; Del, “Pa”; Debra, “MooMa”; and Anthony, the oldest son.

Over nine years ago, Del and Debra Ferguson along with their oldest son and daughter (pictured left), found the land and decided to relocate there to raise their families and grow their own food. Today, the family’s “accidental business” provides grass-fed beef to restaurants all over Southeast Georgia, many right here in Statesboro like Chops on Main and South & Vine Public House and at Savannah’s popular Green Truck Pub and Moon River Brewery.

The natural color of these eggs are beautiful! It takes 24 hours to lay an egg, and one chicken produces one egg per day.

Local businesses like Sugar Magnolia Bakery also sell Hunter Cattle Company’s free-range eggs. They participate in the Statesboro Mainstreet Farmers’ Market (which kicks off April 6 this spring!) and the Forsyth Farmers’ Market in Savannah. Most recently, Hunter Cattle Company earned the University of Georgia sponsored 2013 Flavor of Georgia Food Product Contest in the meat category for their pork sausage. They’ve been featured in Southern Living magazine, The South magazine and Savannah magazine among countless other news outlets, solely by word of mouth.

Now, about that hamburger. I could try and describe the flavor to you, but I like the way my butcher friend, Chad of Carne Bellingham, described the difference between grass-fed cattle vs. “factory” farm meat best: “It’s like Chips Ahoy versus mom’s homemade cookies.”

My grass-fed hamburger served with mac & cheese and sweet tea.

Hunter Cattle Co. is committed to providing the healthiest, best tasting beef, pork, poultry, and eggs to their customers. It shows!

I ate every bite.

Hunter Cattle Company’s passion for education is evident. Their animals receive no added growth hormones, steroids, or antibiotics and are not subject to feedlots or cages. Committed to the humane treatment of all the animals, the pigs and chickens are free to roam and graze and are raised on Georgia grass. After spending just a few hours at the farm, I was enlightened to learn:

Factory farms use 80% of the United States’ antibiotic supply for livestock
If cows, chickens and pigs are given the ability to roam freely and eat what they were created to eat, they are healthier, and as a result so are we!
Livestock living conditions and diet are key factors when considering healthy benefits of American meat

I will certainly never look at a package of ground beef at the grocery store the same again!

If you’ve never had the opportunity to see a newborn baby pig, it’s a must. The pigs were my favorite part of the day.

They even have peacocks and turkeys!

This beautiful peacock was perched up on the smoker.

Gobble, gobble!

Me hanging out next to the Massey Ferguson tractor on the farm.

Chickens laying eggs.

I loved the chicken coop!

If Southern hospitality describes anyone, it would be the Ferguson family. They fed me, showed me around and even sent me home with a Hunter Cattle Company T-shirt. By the end of my time there, I was hugging their necks and feeling like one of the family. Whether you’re local or not from around these parts, make time to visit Hunter Cattle Company. From birthday parties to overnight accommodations, they have it all. Most importantly though, you’ll be reminded what it’s like to hear the chickens peck, smell the cow manure and watch little boys drink from a garden hose.

Woke Up This Mornin’, Had Them Statesboro Hunger Pains

Published on March 5, 2013March 13, 2013 by Rebekah4 Comments

I’ve taken I-16 to I-95 a many a time to blog about East coast restaurants with Southern charm and popular seafood dishes, but here lately I’ve realized that my local market could use some play. I’m a proud resident of the beautiful farm town of Bulloch County, an alumna of the one and only Georgia Southern University and an avid get-out-of-bed-on-Saturday-mornings fan of the Statesboro Mainstreet Farmers Market. As a college student circa 2001, the Boro’s dining scene consisted of about three chain restaurants, Snooky’s and fast food. I moved away for a little while and came back–to a dining scene I didn’t recognize, and one that keeps changing and growing today.

I’ve decided to expand Some Kinda Good to include the food world I dine in almost daily.

My friend Tori and I at Gnat's Landing (1 of only 3 locations in the state) — My friend Tori and I at Gnat’s Landing (1 of only 3 locations in the state)

You won’t find chain restaurants or fast food establishments covered here. I aim to bring attention to those quintessential mom & pop joints and locally owned restaurants and bakeries that represent small town America. I may even let you in on a few best kept secrets, like where to buy seafood caught fresh off the Georgia coast or where you can get blackberry jam jarred in the Tennessee mountains and peanut brittle sold in a Zip-Lock bag right here at home.

I have a genuine passion for Southern culture and good food, and Statesboro delivers on all accounts. It’s not uncommon to see cowboy boots on a Sunday morning at church or a John Deer tractor barreling down a two lane back road. Cotton and sunflower fields surround the city limits and having traveled the world, I don’t take those things for granted.

This town really comes alive in the fall. Go Eagles!

This is the college town that inspired Blind Willie McTell’s Statesboro Blues, home of the six-time national football champions, the Georgia Southern Eagles.

So, come take a little ride with me. Let’s discover the margarita cupcake together at Sweet Cheeks Bakery downtown and the fresh mozzarella panini at my absolute favorite place to blog and brunch: Sugar Magnolia Bakery & Cafe.

Brunch at Sugar Magnolia Bakery & Cafe - French Toast with Blueberry Syrup — Brunch at Sugar Magnolia Bakery & Cafe – French Toast with Blueberry Syrup.

Let’s shop at the 40-year-old Ellis’ Meat Market for some stuffed jumbo shrimp and low country boil fixin’s. Then, we’ll crank up the radio and take Highway 67 to Strickland Farms for some boiled peanuts and vine-ripened tomatoes. We may even stop for a little antiquing.

I’m tapping into my local food market and I can’t wait to share my classic Georgia home with you. Let’s go!

Experience Savannah Underground – Tapas Bar Delivers Big Flavor, Live Music

Published on February 25, 2013February 26, 2013 by Rebekah2 Comments

Jazz’d Tapas Bar
Savannah, Georgia

Learn a place is underground and it’s immediately cool. Add a classy atmosphere, an attentive wait staff, well-presented food and creative cocktails that enliven your taste buds–now, that’s a place I’ll hang out. Jazz’d Tapas Bar in Savannah encompasses all these qualities. Let me show you.

Meet the Pomegranate Martini – $9: Vodka, Pama Liqueur and triple sec with a lemon twist. I love a good bartender that takes pride in his drinks. I can hardly wait to get back and order another one of these. Fruity. Cold. Smooth. Clean. That’s what I’m talkin’ ’bout!

The Traditional Bruschetta- $9: Grilled garlic rubbed baguette, layered with tomatoes tossed in balsamic vinegar, fresh basil and Mozzarella. It’s topped with shaved Pecorino Romano cheese. Absolutely delicious and beautifully presented. Loved the grill marks on the bread and…the cheese, LAWD at the cheese.

Adam Rapoport, editor in chief of Bon Appétit magazine recently said, “Great nachos are about architecture.” Same concept here. Would you just look at the construction of this bruschetta? It’s the perfect bite(s). Hats off to the chef!

Sesame Tuna- $11: Sesame crusted Ahi tuna slices over an apple-fennel salad. Garnished with a balsamic glaze. Note to self: That green stuff is not avocado. It’s wasabi. Will tingle nose hairs. The good-looking man I was with says, “I’m here to tell you, that’s some good eating.”

The bar is elegant and sleek. Located in Savannah’s Historic District on Ellis Square, you can celebrate Happy Hour right here from 4 – 9 p.m. Monday – Thursday.
I visited on a rainy Thursday night and dined to the sound of Trae Gurley singing Sinatra. It was fantastic entertainment. That’s another thing I love about Jazz’d–live music six nights a week featuring blues, swing, jazz or local talent.

If you’re like me and are fairly new to this idea of tapas, don’t be afraid. The concept originated in Spain and just means a wide variety of appetizers and snacks, usually ordered with the intent of sharing. The menu at Jazz’d explains: “An Americanized version of centuries old Spanish tradition.” They have over 35 tapas to choose from like Potato Leek Frittata with Mango Fig Chutney, Southern Crab Cakes (NICE!), Seafood Paella and the popular Martini Marinated Tenderloin Tips.

So, what’s the hold up? Let your hair down, get your good time on and head on over to Jazz’d!

Pot Pie Low Country Boil Style

Published on February 3, 2013February 20, 2013 by RebekahLeave a comment

Here in the coastal plains of Southeast Georgia where flip-flops are perfectly acceptable in December, we don’t have many extremely cold nights during the winter season. So, over the weekend when the temperature got down to 22 degrees, dinner called for something warm and earthy. Inspired by an incredible photo in Bon Appetit magazine, I set out to make pot pie–only instead of using chicken, I served it up low country boil style with baby shrimp, roasted potatoes and canned corn, seasoned with none other than Old Bay.

Here’s what you’ll need to create my spin on the classic chicken pot pie:

Baby Salad Shrimp
Kale
Roasted Red Potatoes
Canned Corn
Chicken Broth
Splash of Red Wine
All-Purpose Flour
Green Beans
Chopped Onions
Puff Pastry or Pie Pastry
Old Bay Seasoning
Shrimp & Crab Boil
Salt & Pepper to taste

It was like a Shepherd’s Pie remix. In the fridge, I had some red potatoes that I had roasted just a few days before and a few fresh green beans I needed to use up. This dish is fun because you can really use whatever you like. To start, pre-heat your cast iron skillet on medium heat with extra virgin olive oil. Saute the potatoes and chopped onions together, then throw in your remaining vegetables including the kale and cook, seasoning with salt and pepper as you go. Feel free to get creative.

Once the vegetables have married together (for about 5 minutes or so), add in 1/3 cup of all-purpose flour, stirring constantly. Quickly add in your liquid. I deglazed my pan with a splash of red wine for flavor, then added in 2 cups of chicken broth, 1 cup at a time.

Toss in your baby shrimp. They’re perfect because they’re already deveined and have no hulls. They make the perfect bite! Bring everything to a simmer. It will thicken up nicely. Almost done!

I used pie pastry. Sit the dough out on the counter for about 15 minutes before unrolling. With a rolling pin, smooth out any creases. Then, slap that puppy over that beautiful filling in your cast iron skillet, letting the dough drape over the sides. Whip one egg with about a teaspoon or so of shrimp & crab boil. Brush it all over the pastry. Just enhances the flavor! 😉

Cut four slits in the dough, so the steam can escape. Dot it with butter. Then pop that puppy in the oven at 425 degrees for 15 minutes. Turn the heat down to 350 degrees for another 15 minutes until the top is a rich, golden brown.

What’s not to love about pie pastry and warm, comforting vegetables with all the flavors of the coast? An added bonus is easy clean up! It’s a one pot meal that feeds an army.

A glass of red wine like Cabernet Sauvignon or Shiraz will compliment the dish nicely and when consumed together, they’ll leave you longing for snow.

2013 Brings New Kitchen and Cast Iron Skillet, Renewed Health

Published on January 31, 2013January 31, 2013 by Rebekah3 Comments

Greetings, Some Kinda Good fans! It’s great to see you. I feel like it’s been ages since I’ve stood at a stove and really cooked. The month of December and January were filled with peanut butter and jelly sandwiches, cereal for dinner and multiple trips to Starbucks–because I was running on pure caffeine and adrenaline.

I had the Christmas “break” from Hades and only recently have I sat down long enough to even think about blogging. Between my dad having a heart attack, one of my dearest friends experiencing devastating tragedy and me being diagnosed with a serious case of mono and tonsillitis simultaneously, there was no time, much less energy to whip up anything worthy of being deemed Some Kinda Good. On top of all that, I was searching for a new place to live and had to move at the end of December.

I wanted y’all to know I hadn’t dropped off the planet and Some Kinda Good is still a top priority.

The dust has settled now and I’m happy to report that my dad has lost nearly 30 pounds and is recovering very well at home, I can finally swallow without bracing myself and though I still have a guest room to unpack and put together, the cardboard boxes are disappearing from my new home one by one each day.

Meet my new kitchen, where I'll be bringing you dishes that are Some Kinda Good all year long! — Meet my new kitchen, where I’ll be bringing you dishes that are Some Kinda Good all year long!

When I stood at my brand new cooktop last night in my quaint little kitchen, searing a beautiful filet of beef with red wine and sautéed peppers and onions, I made that cast iron skillet sing. I realized just how much I’d missed cooking and sharing it with you.

I’m looking forward to reviewing some incredible restaurants on the coast this year. First stop? Beaufort, South Carolina. As for my next home cooking post, get ready for some seriously incredible Strawberry Streusel Muffins.

So, Happy Belated New Year fans! I’ve missed you. Here’s to eating well and raising our glasses to good food and good company in 2013. Cheers!