Whether at home or traveling, I try to eat as local & seasonal as possible. I hope you enjoy my collection of recipes along with my favorite localites from Savannah and my travels.
The heat of the summer has left me craving lighter meals, and this month's issue of Southern Living Magazine delivered some great inspirations! The "Summer's Glorious Trinity" article of recipes using tomatoes, okra, and sweet corn had us positively salivating! At first glance we were both agreed that we had to try the Okra and Corn Maque Choux. If you're not familiar with Maque Choux (pronounced mock-shoe), it originated in Louisiana and I believe it was a Cajun spin on a Native American dish.With a few ears of corn left, I'm looking forward to trying their Tomato and Corn Pizza!
The evening began with a very amusing introduction by Paula Deen talking about how she got her big break thanks to having self published a cookbook and the help of a good rain storm. I have to say, she came across as so warm and likable with a wicked sense of humor. The audience was in fits of laughter at her self-effacing and witty humor.
The first round brought us the four finalists in the Side Dish category.
The winning dish was Mandy Heaston of Seattle with her recipe for Asparagus and Parmesan Cream Pastry.
Next up were the four Appetizer finalists.
The winner of this category was Caryn Ross of Oklahoma City with her Sassy Tailgate Sandwiches. These cute little ham & cheese sandwiches looked like a fun staple perfect for not only tailgate parties but picnics too.
Round three brought us the four finalist in the Entree category.
Sheila Cutchlow of Washington, D.C. was the winner of the Entree category with her Joy Bundles and Rice. Upon being presented with a gorgeous bouquet of flowers, she was greeted on stage by her beautiful daughter. It was so moving to witness their genuine joy at winning along with their strong bond. I have to say this left me a little choked up.
Last but not least were the four Dessert finalists with their sublime submissions.
Winning with her recipe for French Apple Cake, KC Quaretti Lee of Venice, Florida took the cake in the dessert category. Being a Sarasota girl with family in Venice, I was secretly pleased to see KC take the title.
All in all it was an amazing night. The recipes looked superb and I'm sure it was a very tough deciding on a winner from each category from so many fantastic dishes. Each of the winners receives the opportunity to create a cookbook with Paula Deen along with $25,000 cash. Not bad, eh? The projected didn't end last night either. Starting in July, we can submit our recipes to be included in this cookbook! Keep an eye on this page or Paula on Facebook for upcoming information on how to submit.
Hello friends, it's been a while. The past several months have been a whirlwind. So many things have been going on; some great, some not so good. The biggest thing was a welcomed relocation to my favorite area of the country. Yes my friends, I moved 400 miles north-east to live the South! Left behind is my beautiful hometown of Sarasota for the lovely historic city of Savannah, her islands, gorgeous salt marshes, and the Lowcountry. This change has also brought on a renewed desire to pick up where I left off with Artichokes and Lemonade. Yes, there will still be recipes to come, but please stick with me as I share some new discoveries in my freshly adopted home town. I hope you enjoy what you see and keep me company as I explore and get acquainted with this gorgeous area of the US. The food of this region completely inspires me, so I'm sure there will be no shortage of good things to post.
Ingredients:Mix it all together:
You have probably noticed that I don't give measurements. That is because you really don't need them. You can make this with any amount of cheese you have on hand, though you will probably want to use at least one 8 oz block to start with.
Put cheese in a mixing bowl and add a little bit of mayonnaise to bind. Stir, if it seems dry, just add a bit more.
Next I add the chopped pepper (pimento) and olives. For 8 oz cheese, I use about 1 whole pepper from a jar of roasted peppers. Adjust to your taste. This also goes for the amount of olives you use. I just use a few olives to enhance the flavor, but not overwhelm the taste of the cheese mixture.
Once the pimento and olives have been mixed in, add a few dashes of hot sauce and fresh cracked black pepper to taste. Mix well.
At this point, some like to process the mixture in a food processor to blend into a smooth mixture and create more of a uniform taste. I like to keep mine rugged. The good thing about Pimento Cheese is that there really is no right or wrong way of making it, add or omit what suits your taste buds. I've seen many recipes that call for chopped dill pickles or absolutely no extra add ins at all. In true Southern fashion, just have fun with it and enjoy!
What to do with Pimento Cheese?
Pimento Cheese is traditionally used as a sandwich spread. In fact, the Pimento Cheese sandwich is the official food of the Masters Golf Tournament in Augusta, Georgia. Served with a little chopped sweet onion and some watercress, this is a sandwich even non-sandwich lovers can't resist. You could also use it as a dip for chips, or even top a steak with it.
A new favorite of ours is to have it on a pulled pork sandwich. You'll have to excuse the quality of my photos (or lack there of), my priority was getting to the main event of delighting my taste buds:
The next night we had it on a burger. That was divine! Seriously divine. My one tip would be to put the cheese on the top of the bun, then add lettuce, tomato, pickle, etc. so that the cheese does not come in direct contact with the burger. I put the cheese directly on the burger and the heat from the meat melted the cheese, causing most to run off. Yum, can't wait to try that again!
One of our favorite places to visit is the Palace Saloon. The Palace Saloon proudly boasts itself as being Florida's oldest continually operating saloon, serving suds under that name since 1903.
The interior completely fits in with the Victorian exterior feel of Centre Street. The staff and local patrons are very warm and welcoming, making you feel completely at home.
My main goal for the day was to stop and buy some boiled peanuts from a roadside stand on the way home. Jane's trip wasn't going to be complete without trying the Southern staple of boiled peanuts. While I've never been a fan, it had been 20+ years since I had tried them so thought it would be fun to experience them together. On the way up we had passed a few stands, some of which advertised spicy boiled peanuts. As a lover of all foods spicy, I thought this might make a more palatable option. Our wait was over when a man entered the saloon with a basket selling none other than spicy boiled peanuts! At first bite, Jane wasn't completely convinced. Its mainly getting over the initial sock of the texture, being softer like a bean instead of crunchy like we're used to eating peanuts. After a few bites, we were all hooked. They were amazing*. The heat level was just right: enough to compliment the peanut but not too hot. Between the four of us we happily polished off the bag.
We liked them so much that we flagged the man down that was selling them and bought some more to take home with us. If you are in the Centre Street area of Fernandina Beach, be on the lookout for this man and give his spicy boiled peanuts a try, you'll be glad you did!
The cafe itself is in a small wooden building with an outside deck...
... and courtyard seating...
We had a quick look at the menu and got in line as the place was quickly filling up. This place seemed to be very popular with the locals, which is always a good sign.
My Dad and James were with us and there was one item on the menu that caught all of our attention: THE WORKS. The Works is a pulled pork sandwich with pimento cheese! Yes, pimento cheese!!! This isn't the sort of thing I would eat on a daily basis, but it did sound good and we were on vacation after all. It's not everyday I get to have lunch with Jane! We were all very happy with our choice. The Works is served with a side of BBQ sauce (I highly recommend the Mustard based sauce) and dill pickles. Jane ordered a side of coleslaw, which was also very good.
Enjoy a close up glimpse...
The sandwich was so filling there is no way I could have eaten anything else. Sitting outside on a sunny day with great company was the icing on the cake. I can't wait to go back!
The Happy Tomato Courtyard Cafe & BBQ
7 S. 3rd St, Fernandina Beach, FL 32034
(904) 321-0707
Several weeks ago the most popular coffee vendor at the Sarasota Farmers Market turned up in a 1978 English Double Decker Bus! Java Dawg's Double Decker Coffee Shop Bus is a great place to grab your morning Cup of Joe while enjoying a bird's eye view of the market. It is a very welcomed addition to my favorite market.
Sift together flour, sugar, soda, salt, and spices.
Cut in shortening.
Add egg, bananas, rolled oats, and chocolate bits.
Drop onto ungreased cookie sheet and bake at 400F, about 15 minutes. (12 minutes in my oven)
Makes about 3 dozen.
French Macaroons
The basic batter and the fillings for these delectable little desserts can be varied endlessly simply by adding different flavorings and colorings; for starters, there's chocolate, coconut, peanut, pistachio, raspberry, and vanilla bean.
Ingredients
Makes 35 macaroons.
1 cup confectioners' sugar
3/4 cup almond flour
2 large egg whites, room temperature
Pinch of cream of tartar
1/4 cup superfine sugar
3/4 cup seedless raspberry jam, for filling
MACAROON VARIATIONS
Chocolate: Substitute 3 tablespoons unsweetened Dutch-process cocoa powder for 1/4 cup of the almond flour.
Coconut: Substitute 2 tablespoons desiccated unsweetened coconut for 2 tablespoons of the almond flour, and add 1/2 teaspoon rum; sprinkle with additional coconut before baking.
Peanut: Substitute an equal amount finely ground unsalted peanuts (peanut flour) for the almond flour.
Pistachio: Substitute 1/2 cup finely ground unsalted pistachios (pistachio flour) for 1/2 cup of the almond flour, and add 2 to 3 drops forest-green gel-paste food coloring.
Raspberry: Add 1 tablespoon fresh raspberry puree, strained, plus 3 to 4 drops dusty- rose gel-paste food coloring.
Vanilla Bean: Add 1/2 teaspoon pure vanilla extract or seeds from 1/2 vanilla bean, split and scraped, pod reserved for another use.
SUGGESTED FILLINGS FOR MACAROONS
Chocolate: Chocolate Ganache
Coconut: 1 cup Swiss Meringue Buttercream, mixed with 1/3 cup angel-flake coconut.
Peanut: Chocolate Ganache, or store-bought dulce de leche, jam, or peanut butter.
Pistachio: 1 cup Swiss Meringue Buttercream, mixed with 1/3 cup finely chopped pistachios.
Raspberry: 3/4 cup seedless raspberry jam.
Vanilla Bean: 1 cup Pineapple Buttercream , 1 cup Swiss Meringue Buttercream, or 3/4 cup store-bought jam or preserves.
Directions
1. Pulse confectioners' sugar and almond flour in a food processor until combined. Sift mixture 2 times.
2. Preheat oven to 375 degrees. Whisk whites with a mixer on medium speed until foamy. Add cream of tartar, and whisk until soft peaks form. Reduce speed to low, then add superfine sugar. Increase speed to high, and whisk until stiff peaks form, about 8 minutes. Sift flour mixture over whites, and fold until mixture is smooth and shiny.
3. Transfer batter to a pastry bag fitted with a 1/2-inch plain round tip, and pipe 3/4-inch rounds 1 inch apart on parchment-lined baking sheets, dragging pastry tip to the side of rounds rather than forming peaks. Tap bottom of each sheet on work surface to release trapped air. Let stand at room temperature for 15 minutes. Reduce oven temperature to 325 degrees. Bake 1 sheet at a time, rotating halfway through, until macaroons are crisp and firm, about 10 minutes. After each batch, increase oven temperature to 375 degrees, heat for 5 minutes, then reduce to 325 degrees.
4. Let macaroons cool on sheets for 2 to 3 minutes, then transfer to a wire rack. (If macaroons stick, spray water underneath parchment on hot sheet. The steam will help release macaroons.)
5. Sandwich 2 same-size macaroons with 1 teaspoon jam. Serve immediately, or stack between layers of parchment, wrap in plastic, and freeze for up to 3 months.
Copyright 2009 Martha Stewart Living Omnimedia, Inc. All rights reserved.
What you'll need:Cut potatoes into large bite sized pieces and place into pot of water with saffron. Add a pinch of salt and boil until soft, but not overcooked - about 10 to 15 minutes.
Drain and return to pot with a good drizzle of olive oil, adding salt and pepper to taste. Sauté until potatoes start to crisp and skins start to brown.
Next add the Chorizo in chunks that are similar in size to the potatoes. Let cook just long enough for the sausage to release its oil to coat the potatoes, about 3-5 minutes (over medium heat). At this point the Chorizo will be warmed and it is ready to serve. You could also serve this as an hors d'oeuvre by putting one piece of potato and Chorizo each on a cocktail stick.
My favorite dish to serve with these potatoes is the 1905 Salad from the Columbia Restaurant. What a great combination for a lovely summer meal.
My choice was the El Camino Burger™. This burger is topped with a Chorizo con Queso sauce, salsa, and jalepeños slices. It was love at first bite. I was very happy that I followed my gut instinct and chose this spicy burger.
James chose the Buffaloaded Burger. This burger is flavored with a mild buffalo BBQ sauce, blue cheese, and topped with fried onions. I can feel my arteries clogging just thinking about it. This was also an excellent choice.
My Dad and Kathy went with their usual, the Swisshroom. As the name suggests, this is topped with Swiss cheese and mushrooms. You'll notice from this photo that you can also order sweet potato fries.
I don't think they have a bad burger on their menu, however, this was a bittersweet lunch: while we were so saddened by the fact we live 4 hours from Jacksonville and Time Grill, we were slightly relieved as this tempting place would be too hard to stay away from. It will be something to look forward to on our next trip to Jacksonville.
Benny's is located downtown in the Jacksonville Landing on the St. John's River.
The fountain at the center of the Landing adds a fun daytime place for kids to play, giving into an adults playground at night. Surrounded by various bars and a performance stage, this is a great place for live entertainment at night. The last time I was in Jacksonville, I missed seeing Eddie Money perform by one week. For free! Can you beat seeing Eddie Money perform for free? Don't answer.
We were lucky enough to get my favorite table next to the window. By day or night, this is a great spot to take in the views of the St. John's River and downtown Jacksonville.
The Caribbean Jerk Chicken my favorite thing on the menu at Benny's. I am such a sucker for jerk chicken, and this is the best I've ever had. It is the only thing I've ever ordered at Benny's, and so far I show no signs of getting tired of it. It is amazingly seasoned with a nice touch of heat. The mango and tomato salsa compliment the jerk seasoning perfectly. Served with nicely steamed vegetables and mashed potatoes with a Chardonnay - lemon sauce, this is guaranteed to keep me quiet until my plate is clean!
While I'm always full after the chicken, I've never been able to resist sharing a dessert. James and I had a very generous slice of their Red Velvet Cake.
I can't wait to go back!
A few weeks after finding Lavender Mint at the Farmers' Market, I found Lavender Sage!!! The taste is a bit stronger than traditional sage, and it really does smell of a lovely combination of lavender and sage. Every week I so look forward to what exciting things await to be discovered at My Mother's Garden. What could it be next week: Lavender Thyme???
This was a very excited discovery for me. Ever since my first taste last October in France, I have been obsessively searching for macarons. Imported from France, these were slightly stale, but are more than adequate to fill my craving until I can next return to France. Morton's charge $1 per macaron, which isn't bad considering I was paying €1 each in France. The lemon has been the best, least stale flavor of the ones I've tried so far. Fingers crossed that they keep them in stock, or better yet, start making their own!
