- Posted using BlogPress from my iPhone
Saturday, November 20, 2010
Friday, November 19, 2010
Tuesday, November 2, 2010
Chef's Choice Light Hors d'oeuvres paired with Pine Ridge Chenin Blanc-
Benne Seed and Honey Lacquered North Georgia Quail, Pickled Cranberry,
Rocket Arugula paired with Chamisal Unoaked Chardonnay
Fennel Pollen Dusted Scallops, Preserved Lemon Risotto paired with
Chamisal Oaked Chardonnay
Hickory Smoked Compressed Pork Shoulder, Butternut Squash Succotash,
Caramelized Cauliflower paired with Chamisal Pinot Noir
Bison Short Ribs, Cheerwine Reduction, Root Vegetable Fried Pie paired
with Pine Ridge Crimson Creek Merlot
Beignets, Peanut Creme Brulee, Cinnamon Crunch served with Aztec
- Posted using BlogPress from my iPhone
Sunday, October 17, 2010
Friday, September 10, 2010
Tuesday, July 13, 2010
Kuhn-Rikon Corn Zipper
Kuhn-Rikon Corn Zipper
Saturday, July 10, 2010
This dish is always made with shell-on shrimp and we think peeling them is half the fun. If you prefer peeling shrimp, use only 1 tsp of Old Bay in step 3.
1 ½ pounds Andouille sausage cut into 2-inch lengths
2 tsp vegetable oil
4 cups water
1 (8-ounce) bottle of clam juice
1 (14.5ounce) can diced tomatoes
5 tsp Old Bay seasonings
1 bay leaf
1 ½ pound small red potatoes, scrubbed and halved
4 ears corn, husks and silk removed cut into 2-inch rounds
2 pounds extra large shrimp (21-25 per pound)
- Brown Sausage
Heat sausage and oil in Dutch oven over medium high heat until fat renders and sausage is browned, about 5 minutes; using slotted spoon, transfer sausage to plate.
- Simmer Vegetables
Bring water, clam juice, tomatoes, 3 teaspoons Old Bay, bay leaf, potatoes, and corn to boil in empty pot. Reduce heat to medium-low and simmer, covered, until the potatoes are barely tender, about 10 minutes.
3. Steam Shrimp
Return browned sausage to pot. Toss shrimp with remaining Old Bay. Add to pot
And covered, stirring shrimp occasionally, until cooked through, about 10 minutes.
Strain stew and discard bay leaf. Serve
Saturday, June 26, 2010
Spicy Pimiento Cheese
Crispy Baguette Chips
Deviled Farm Eggs
Merciful Farms Heritage Eggs, Smoked Paprika
Cold Crab Salad Roll
Heirloom Tomato, Avocado, Basil
Butter Bean Hummus
Crispy Vegetables, Toasted Pita
Carpaccio of Beef
Sweet Corn Salsa, Olive Oil, Cracked Pepper
Crispy Fried Atlantic Calamari
Green Tomato Marinara
Fried Green Tomatoes
Blackened Haricot Verts, Pimiento Cheese Fondue,
Candied Carrot Strips
Goat Cheese Polenta, Haricot Verts, Basil Vinaigrette
Young Chèvre - Split Creek Farm, SC
Bijou – Vermont Butter and Cream, VT
Appalachian Tomme - Meadow Creek Dairy, VA
Asher Blue - Sweet Grass Dairy, GA
Sea Salted Almonds, Local Honey
Soups & Salads
Soby's She Crab Soup
Sherry, Crab Roe
Heirloom Toy Box Tomatoes, Benton’s Tennessee Bacon,
Creamy Blue Cheese
Capers, Red Onions, Duke’s Mayo, Field Greens, Wafer Crackers
Heirloom Tomato Salad
Smoked Cracked Pepper, Sea Salt, Basil Oil
Baby Spinach Salad
Dried Cranberries, Blue Cheese, Spiced Local Pecans, Buttermilk Dressing, Shaved Smithfield Ham
Applewood Smoked Bacon Wrapped Pork Tenderloin
Mashed Potatoes, Broccolini, and Habañero Butter Sauce
Pan Seared Wild Salmon
Roasted Pepper Potato Hash, Broccolini, Country Mustard Glaze
Crispy Fried Local Chicken
Haricot Verts, Rice, Tomato Gravy
Gullah Shrimp & Grits
Wild American Shrimp, Creamy Anson Mills Grits, Caw Caw Creek Bacon, Crispy Bread
Grilled Filet of Ribeye
Asparagus, Mashed Potatoes, Melted Pimiento Cheese
Soby’s Crab Cakes Remoulade
Sweet Corn Maque Choux, Mashed Potatoes, Haricot Verts
Cornmeal Crusted Local Trout
Skillet Potatoes, Jalapeño Slaw, Lemon Tarter Sauce, Chow Chow
Grilled Braveheart Strip Steak
Squash Casserole, Southern Style Creamed Corn, Charred Vidalia Onions
Soby’s Meatloaf with Maple Creole Mustard Glaze
Fresh Ground Beef, Exotic Mushrooms, Mashed Potatoes, Butter Bean Succotash, Veal Jus
Pan Seared Alaskan Halibut
Field Pea Salad, Heirloom Toy Box Tomatoes, Grilled Summer Vegetables, Basil Pesto
Summer Harvest Plate
The day's best vegetables from the field
Tuesday, May 25, 2010
Soby’s New South Presents a Dinner With
Tuesday June 8th, 2010
Meet And Greet
Fresh Shucked Oysters, Cucumber Mignonette, Lemon, Crystals
420 Extra Pale Ale
Seared Sweet Scallop, Spring Pea Puree, Warm Tomato Confit
Watermelon Gazpacho, Ginger, Shaved Asparagus, Fennel, Sweet Onion, Bock Vinegar
Lamb Two Ways, Lusty Monk Crusted Rack, Soft Polenta, Pulled Leg, Meyer Lemon Slaw, Sweetwater BBQ
Hazelnut Meringue, Pineapple And Vanilla Yogurt
Thursday, May 6, 2010
Saturday, May 1, 2010
Watauga County Ham, Kiwi, Chardonnay Cream
Chef Rodney Freidank
½ lb Country Ham,* sliced 1/8 inch thick
1 Tbs Olive Oil
1 tsp Crushed Red Pepper Flakes
2 lbs Large Shrimp (16-20 count),* peeled and deveined
1½ cups Dry White Wine
6 Kiwi, peeled and diced
2 cups Heavy Cream
1 tsp Cornstarch
1 Tbs Water
For the Shrimp: Dice the ham. Heat the olive oil in a large skillet. Add the ham and the red pepper flakes. Sauté until the ham becomes slightly crisp and has given its flavor to the oil. Add the shrimp and sauté until the shrimp are half cooked, about two minutes. Remove the shrimp and reserve. Add the wine to the pan and simmer to reduce by half. Add the kiwi and the heavy cream and simmer until the liquid is reduced by half again. Add the shrimp and cook until the shrimp are completely cooked, about two more minutes. Mix together the cornstarch and water to make a slurry. With the sauce boiling, drizzle in the slurry until the sauce becomes thick enough to coat the back of a spoon. Season to taste with salt and pepper.
Finish the Dish: Serve with crusty French bread or Creamy White Cheddar Grits and garnish with fresh, diced kiwi if desired.
Tuesday, April 20, 2010
Monday, April 5, 2010
Friday, March 26, 2010
2 cups small-diced red onions
3 tablespoons slivered garlic
3 tablespoons peeled and slivered fresh ginger
2 cups golden raisins
3 cups light brown sugar
3 cups cider vinegar
1 tablespoon salt
2 tablespoons finely chopped red pepper
1 cinnamon stick
1 teaspoon ground cloves
2. Reserve in the refrigerator for up to a month until ready to use.
Wednesday, March 17, 2010
Monday, March 8, 2010
Saturday, March 6, 2010
From Southern Foodways Alliance Newsletter Gravy
by Gillian Clark
HealtH warnings have done plenty for our biomedical awareness, but little to improve the taste of our food. the army of finger-wagging plate snatchers is like a Un Peacekeeping Force, dedicated to making us eat healthy, whether we want to or not.
they came after palm oil, a staple in asian, african, and Caribbean cooking. the rust-colored fat—used for seasoning not frying—was labeled an artery-clogging extravagance. the Center for science in the Public interest said palm oil, which is high in saturated fat and low in polyunsaturated fat, promotes heart disease. CsPi, the national Heart, lung and Blood institute, the world Health Organization (wHO), and other health authorities have urged reduced consumption of palm oil.
And then it was coconut oil, the high-smoke-point fat behind the great taste of movie theatre popcorn. according to CsPi, coconut oil is a highly saturated fat. after an intense campaign, the oil was banned from theater popcorn and denounced by the CsPi. Foods that contain coconut oil are disparaged in the CsPi newsletter alongside the likes of Domino’s Pasta Bread Bowl and Hardee’s thickburger.
i keep a greasy jar of palm oil in my cupboard, and i miss the way movie theatre popcorn used to smell and taste. But i grew up in a household that appreciated the flavor of fats.
That can of bacon fat was a symbol. It meant that my father, who did most of the cooking in our house, cared what our food tasted like.
when i was growing up, a Chock Full of nuts coffee can, into which my father tipped the bacon fat from the pan, sat on our Formica counter. the drippings from sunday morning’s bacon collected over the weeks. a cloudy, schmaltzy solid filled the can that stood ready by the stove. My father reheated leftover dumplings in this smoky “butter.” He added it soups. He used it to sauté green beans and to cook cabbage. it supplemented the wesson oil in which the fish burbled.
that can of bacon fat was a symbol. it meant that my father, who did most of the cooking in our house, cared what our food tasted like. we did not suffer on the nights bacon fat was absent from our meals. there were times when bacon fat was required. and there were times it was the lagniappe. no matter, when that aroma wafted through the house, day or night, it was sunday morning again.
But then came the fateful news: reserved bacon grease had been linked to gastro-intestinal cancers. My father, a two-time cancer survivor, did not hesitate to trash his coffee can, heavy with months of drippings. Bacon fat was reserved no longer in the Clark household.
i was the chubby kid in a household of seven. i cleaned my plate. i craved the fatty rim of the pork chop. i could not choke down brisket unless each bite was accompanied by that strip of fat. i pulled on chicken legs as if i were starving, delighting in the skin and the edible plastic that covered the bone at the joint.
as a chef, i feel bound to take liberties. i put taste over what the food police consider healthy.
Bacon fat is a precious commodity in my kitchen. i render it from applewood-smoked bacon and store it in canning jars. i save chicken fat, too. it takes two pounds of chicken fat and one pound of bacon fat to cook the collard greens. Butter is everywhere in my kitchen. i use it for mounting the sauce, binding the gravy.
when Passover comes around i need the chicken fat for my matzoh balls. How else do you hold them together? Chicken fat replaces butter when i cook kosher. and it sweetens the frying oil for the latkes.
as cooks and eaters interested in the culture and history of our larder, we put faith in the time-worn ways we’ve long prepared things. we understand that there is more to sustenance than a full belly. eating has to be more than the intake of calories.
we were meant to enjoy food. we could survive on baked sweet potato and water. nutritionally, both have all our bodies need to survive. when the first cook put heat to the kill over the first fire, it became apparent that there was more to satisfying hunger than stuffing a hole.
as an evolving species, it is our responsibility to do things just for the taste of it. it is our duty to resist the fat thieves as if their threat were the burning of books.
Gillian Clark, Washington D.C.-based chef and owner of the general store and Post Office tavern, is at work on a second book, the Colorado Kitchen Cookbook, and a collection of short pieces and recipes based upon her radio essays on NPR’s weekend edition.