a dinner worth (saliva)ting over + a new look (for the blog)

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Cover shoot … Saliva’s couch! Photo by Allen Clark Photography

Well … there have been a host of things going on around here, a few of which I can’t wait to share with you! It’s interesting the way life works out. It seems to be a constant revolving door of the people you meet, the people they know and the stories you live to tell about after the dust settles.

So fast forward to my thirties … I had the pleasure to collide with Saliva. They’ve played in front of the masses and their “Click, Click, Boom” is played at just about every sports venue throughout the year. Shockingly enough, the band is comprised of some of the most down-to-earth, gentle spirits you will ever have the pleasure of encountering. And, this gal was tasked with creating an enchanting evening of Southern-inspired fare for their last evening at EastSide Manor Studios (they’re recording their long awaited followup album).

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Saliva on break and waiting to eat …

First and foremost, yes … you should go buy the album as soon as it drops! Secondly, and I’ve said this before … BUT, you know you’ve completely NAILED a meal when everyone goes completely silent and all you can hear is the symphony of chewing, knives scrapping plates and “mmmms”. If you’ve not had the pleasure of such an experience, just keep at it! You’ll never feel better than in that moment, make it your milestone and keep cooking!

The revelry of bourbon with Bobby Amaru
Paul Crosby, showing me a thing or two
Don’t be shy, Dave Novotny
Paul Crosby & Wayne Swinny helping themselves! John Painter (Fleming & John) chatting it up!

So, what does one make for a group of Southern-bred men who happen to be rock stars? I went with some tried & true favorites elevated just a pinch. Here’s the menu:

browned butter, molasses, orange + rosemary … skillet bread!

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Browned Butter, Molasses, Orange + Rosemary Skillet Bread

What you’ll need:

  • 2 cups plain white cornmeal
  • 1 large egg
  • 1 1/3 cups buttermilk
  • 1 tbsp baking powder
  • 1 tsp fine sea salt
  • 1 stick of butter
  • zest & juice of 1 large orange
  • 1/3 cup molasses
  • 6-8 sprigs of rosemary, finely chopped
  • 3 tablespoons of canola oil
  • Optional toppings – orange marmalade, honey, or butter

What you’ll do:

  1. Preheat oven to 400 degrees.
  2. Pour canola oil in cast iron, place in oven and forget for now.
  3. Combine cornmeal, egg, buttermilk, powder, salt, zest, orange juice, molasses and rosemary. Mix until all ingredients are incorporated well.
  4. In a small saucepan, heat butter to medium … once butter browns, pour directly into batter and continue to mix in.
  5. Remove cast iron from oven and pour batter directly into skillet. Edges will brown immediately (perfect).
  6. Bake for approximately 20-25 mins, until golden brown.
  7. Serve with orange marmalade, butter, honey or nothing at all. Enjoy!

bourbon glazed sweet potatoes

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What you’ll need:

  • 6 sweet potatoes, peeled and cut into 1″ pieces
  • 1/2 cup granulated white sugar
  • 1/2 cup light-brown sugar
  • 1 cup quality bourbon
  • zest of 1 orange
  • 4 tbps. butter
  • salt & pepper to taste

What you’ll do:

  1. Preheat oven to 350 degrees
  2. Toss potatoes with bourbon and orange zest. Pour all into a backing pan.
  3. Top with sugars and bake for 1 hour. Tossing every 20 minutes.
  4. Once potatoes are tender. Remove from oven, toss with butter, and allow to cool a bit (about 15 minutes).
  5. Serve and enjoy!

green chile mac n’ cheese

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What you’ll need …

  • 16 oz. cooked and drained shell pasta
  • 8 tbsp butter
  • 4 tbsp all purpose flour
  • 2 cups half & half
  • 1 cup queso asadera
  • 1 cup extra sharp white cheddar cheese
  • 1 cup parmesan cheese
  • 4 poblano peppers, roasted, cooled & chopped
  • 1 tsp kosher salt

What you’ll do …

  1. Preheat oven to 350 degrees.
  2. In a saucepan, add 8 tablespoons of butter. Allow to melt slowly, whisking consistently. Then add one at a time, the tbsp of flour … again, whisking to combine rapidly and consistently. Add the half & half in the same fashion.
  3. Once sauce begins to thicken. Add peppers, queso asadera and cheddar.
  4. Then pour cheese sauce over the the pasta in a 9×12 pan.
  5. Top with parmesan cheese.
  6. Bake at 350 until top is golden brown and edges are bubbling.

seriously, the best buttermilk fried pork chops ever

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Seriously, the best Buttermilk Fried Pork Chops Ever!

What you’ll need:

  • 6 boneless pork chops, about 1″ thick
  • 3 cups buttermilk
  • 3 tsp. cayenne pepper
  • 2 adobo seasoning packets ( I use Goya)
  • 3/4 cup all-purpose flour
  • 1 1/2 cups panko bread crumbs
  • 1/3 cup shredded parmesan-reggiano
  • 1/4 cup chopped fresh parsley
  • 1 tbsp. kosher salt
  • 1 tsp. course ground black pepper
  • 1 cup canola oil
  • 1/4 cup water
  • 1 egg

What you’ll do:

  1. Combine cayenne, adobo and buttermilk.
  2. Arrange chops in a single layer and pierce with a fork all over. Then pour buttermilk mixture over and refrigerate for at least 4 hours (up to 24).
  3. In a skillet (I used a cast iron), heat your oil to medium. And preheat oven to 350 degrees.
  4. Set up your breading station. You’ll need 3 bowls. In the first, place the salt, pepper and flour and combine. In the second, beat the egg and stir in the water. In the last bowl, combine the panko, parmesan-reggiano, and parsley.
  5. Remove a pork chop from the buttermilk marinade and remove excess.
  6. Move through breading station – coat with flour, coat with egg wash, and last coat with the panko mixture. Place carefully in the oil and allow to brown for 2-3 minutes on each side.
  7. Once both sides are browned, place on cookie sheet and repeat for each pork chop.
  8. Bake at 350 degrees for 15 minutes.
  9. Remove and allow to rest for 10 minutes.
  10. Enjoy!

vegetarian beer-braised collard greens

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What you’ll need:

  • 5 pounds washed, stemmed, and chopped collard greens
  • 12 ounces of amber ale (I used Fat Tire) – 12 for the greens and 12 for the cook!
  • 1 1/2 cups vegetable stock
  • 2 tbps. crushed red pepper
  • 6 tbps. quality extra-virgin olive oil
  • 1 head of garlic, cloves smashed
  • 2 tsps. balsamic vinegar
  • about 2 tsp. salt

What you’ll do:

  1. Heat oil to medium in a small stock pot.
  2. Add garlic and red pepper until fragrant.
  3. Pour in vinegar, beer, stock and salt. Increase heat to medium high & bring to a rolling boil.
  4. Add greens in batches until all are in the pot. Combine all ingredients well.
  5. Reduce heat to medium-low, folding every 15 minutes. Takes approximately 45 minutes to reach desired tenderness.
  6. Enjoy!

bacon + corn chowder

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What you’ll need:

  • 2 tbsp. unsalted butter
  • 1 lb. quality bacon
  • 2 garlic minced garlic cloves
  • 1 medium onion diced
  • 6 sprigs fresh thyme, finely chopped
  • 1/4 cup flour
  • 6 cups chicken stock
  • 2 cups heavy cream
  • 1 sweet potato peeled and diced
  • 1 russet potato peeled and diced
  • kernels from 6 ears of corn
  • salt & pepper to taste
  • chopped parsley to garnish (optional)
  • truffle infused olive oil for garnish (optional)

What you’ll do:

  1. Dice bacon and cook thoroughly on medium high in a stock pot. Remove bacon and set aside.
  2. Reduce heat to medium and add butter.
  3. Add onion, garlic and thyme and cook until herbs are fragrant and onion is slightly translucent. Approximately 8 minutes.
  4. Dust mixture with flour and gently fold to incorporate.
  5. Add stock and bring to rapid boil.
  6. Add cream and potatoes. Allow to continue cooking for about 8 minutes.
  7. Add corn kernels and allow to cook for another 12 minutes (potatoes should be cooked through).
  8. Portion into bowls and top with reserved bacon, parsley and a drizzle of truffle oil.
  9. Enjoy!

fish tacos, red cabbage slaw + spicy crema

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Fish Tacos with Red Cabbage Slaw & Spicy Crema

Fish Tacos with Red Cabbage Slaw & Spicy Crema

It’s beautiful outside! I mean the type of breathtaking beautiful that makes you want to sing out loud, dance without music and laugh at seemingly nothing at all. I don’t know about you, but on days like this I get a craving for tacos like none other. Oh, and a margarita (on the rocks, extra salt please)!

My first encounter with fish tacos was in Knoxville, TN (what are the odds) at La Costa (a restaurant that has long since closed). The owner graciously shared his laborious recipe with me ages ago and I’ve finally carved out a week night solution that is palette pleasing and super easy!

What you’ll need:

  • 4 tilapia (or other mild-white fish) filets, cut in half lengthwise
  • 1/3 cup cornmeal
  • 1/3 cup panko bread crumbs
  • 1/3 all-purpose flour
  • 3 tbsp. Cajun seasoning
  • 1/2 small red cabbage shredded
  • 1 serrano pepper finely minced
  • 3 tbsp sugar
  • 1/2 cup rice wine vinegar
  • 1 tsp ground coriander
  • 1 cup natural sour cream
  • 1 tbsp sriracha
  • salt & pepper
  • 1 large heirloom tomato diced
  • 1/2 large onion diced
  • Juice of 1 lime
  • 1 chopped handful of cilantro
  • 8 flour tortillas
  • canola oil for frying

What you’ll do:

  1. Combine sugar, vinegar, coriander and a bit of salt. Add cabbage and serrano pepper. Cover and allow to marinate in the refrigerator overnight or at least 4 hours. (Hello, red-cabbage slaw)!
  2. Combine onion, tomato, lime juice, cilantro and a bit of salt. Then set aside (Pico de Gallo, done)!
  3. Combine sour cream and sriracha, then set aside (spicy crema, Boom)!
  4. Salt and pepper the fish filets generously on all sides.
  5. Mix flour, cornmeal, and panko with cajun seasoning in a plastic bag (easy cleanup). Add the fish and shake well to coat with the breading.
  6. Heat canola oil in frying pan to medium heat. Add fish filets (careful not to crowd the pan). And increase heat to medium-high.
  7. Fry fish for about 3 minutes on each side or until the breading is a beautiful, golden brown.
  8. While fish is frying rejuvenate those tortillas! You can either wrap in foil in a  warm (300 degree) oven for about 7 minutes or place on the stovetop one at a time in a dry, high heat skillet for about 10 seconds on each side.
  9. Layer it in … Tortilla, fish, cabbage slaw, pico and spicy crema.
  10. Repeat #9 … 7 more times

Enjoy!

there is nothing stale about kale … salads!

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Kale salad: Three ways!

I’m more than likely spilling the beans on my age here, BUT … remember going to steakhouses as a kid? You know, that same sirloin that you smothered in A1 or Heinz 57? Uh huh! Remember that leafy green stuff your steak sat on top of? That’s kale. Crazy delicious and oh so dang good for you! Once revered as nothing more than a garnish, kale is stepping out in high fashion, check out WebMD‘s glowing recommendation:

“One cup of kale contains 36 calories, 5 grams of fiber, and 15% of the daily requirement of calcium and vitamin B6 (pyridoxine), 40% of magnesium, 180% of vitamin A, 200% of vitamin C, and 1,020% of vitamin K. It is also a good source of minerals copper, potassium, iron, manganese, and phosphorus. Kale’s health benefits are primarily linked to the high concentration and excellent source of antioxidant vitamins A, C, and K — and sulphur-containing phytonutrients.”

If that’s not enough reason to give kale a fighting chance on your grocery list … kale lasts for up to 10 days in a refrigerator near you, dressed and readily available for your dining pleasure. No kidding – 10 days! Use in place of the lettuce of your choice (seriously). Spinach – step aside! Here’s 3 of my favorites to get you going!

First a few pointers:

  1. To make massaged kale mixture (the base): Combine 2 pounds well washed, stems removed and finely chopped kale with 3 tbsp. quality olive oil. Massage (literally) the mixture. You’ll know you’re done when the texture changes to slightly silky and the color of the kale deepens.
  2. To make ROCKSTAR quinoa: Ratio of 2:1 (chicken or vegetable stock to dry quinoa) combined with 2 cloves smashed garlic. Bring to rolling boil. Reduce to simmer for 12 minutes. Done!
Kale salad with Avocado & Grapefruit

Kale salad with Avocado & Grapefruit


What you’ll need:

  • Massaged kale mixture (2 handfuls)
  • 1 grapefruit sections and juice reserved
  • 1/2 avocado diced
  • 1/2 cup prepared quinoa
  • salt & pepper to taste

What you’ll do:

  1. Toss kale mixture with juice from 1 grapefruit, salt and pepper.
  2. Add prepared quinoa and avocado
Tuna Salad with Kale

Tuna Salad with Kale

What you’ll need:

  • Massaged kale mixture (2 handfuls)
  • 1 can tuna in oil
  • 1/2 small red onion thinly sliced
  • 1/2 cup prepared quinoa
  • 1 can chickpeas, drained
  • Juice of 1/2 lemon

What you’ll do:

  1. Combine all ingredients
  2. Top with lemon juice
Kale Salad with Balsamic Drizzle & Pecorino

Kale Salad with Balsamic Drizzle & Pecorino

What you’ll need:

  • Massaged kale mixture (2 handfuls)
  • Thinly sliced red onion
  • 1/2 cup prepared quinoa
  • Shaved pecorino
  • Salt & pepper to taste
  • 2 tsp. your favorite balsamic vinaigrette

What you’ll do:

  1. Combine kale mixture with onion
  2. Top with quinoa and shaved pecorino
  3. Add salt & pepper
  4. Drizzle balsamic vinaigrette

ENJOY!

granny’s fried chicken

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Here’s the funny thing about being a foodie … the more you love food, the less you know what foods you really want to eat at any given time. I find the biggest arguments I have with my beloved are truly about what to have for dinner. Sometimes there’s just no correct answer. But today (insert thankfulness) there is one.

Granny's Fried Chicken

Granny’s Fried Chicken

Now, I’m not saying MY grandmother is the only one who knows what to do by way of fried chicken. But, for a gal that refuses to eat hot foods cold – this is the recipe that breaks all bounds. It took me 20 years to realize that more often than not – simple is truly better. I’m honored to share this one with you. *Please note, there may be some terms that make no sense to you (if you’re not Southern or at least from these here parts, but keep at it. It’s well worth your time.

What you’ll need:

  • 12 drumsticks (although, works with any chicken cuts you desire). Nope. Leave the skin on and all in tact.
  • 3 cups all purpose flour
  • Iodized (you know, like Morton’s) salt
  • A lot and I mean a lot of pepper
  • Canola/ peanut oil (enough to coat your skillet and fill to 1/2 an inch)

What you’ll do:

  1. Heat oil in skillet to medium high.
  2. Place chicken in the largest bowl you’ve got.
  3. Salt generously – don’t worry about shaking it or anything fancy. *If you have more layers (due to constrained bowl size, fret not! Simply salt each layer generously. And yes! It’s normal to think you’ve got too much salt going. Again, DO NOT WORRY!
  4. In another bowl, pour flour. Then add chicken pieces (no more than 6 at a time). Toss to coat thoroughly. Do not, again DO NOT be shy.
  5. Place first batch of chicken into skillet and turn heat up to high (the temperature of the chicken drops the temperature of the oil – thus this is the most important step folks)!
  6. Generously pepper the chicken (while in the skillet).
  7. When the edges of the chicken turn “kindly” or golden brown (about the shade of a toffee candy), flip your chicken.
  8. Pepper generously again.
  9. When all sides of the chicken are toffee colored or 165 degrees, remove and …

Enjoy!