Southern Cooking Recipes

Recipe for Sauteed Sea Scallops with Summer Succotash and Basil

We are so excited that Chatter Magazine featured our recipe for Sauteed Sea Scallops with Summer Succotash and Basil in their September 2013 issue! This recipe is Nathan Lindley's contribution to their spread of Sustainable Samplings recipes to celebrate Serve & Protect week. This was the third annual event to promote more sustainable seafood harvesting and farming practices and education area consumers in how to conserve our fragile seafood resources. The 2013 Serve and Protect week culiminated in a Cast Iron Cookoff between local chefs, including our own Michael Lindley, Matt Marcus (the 20...

Public House Grits Recipe: Stone Ground, Never Instant

If you read the food section of the Times Free Press this week and are thinking it's OK to use instant grits, here is some sage advice from my mentor and the man Garden & Gun magazine calls the Godfather of Southern Cuisine: "Stone-ground grits from old fashioned mills that use locally grown, organic corn has significant texture and vivid corn flavor. It bears no relation to the "quick" grits served in greasy spoons throughout the country. If your local grocer doesn't carry stone ground grits, check your local health food store." - Frank Stitt's Southern Table, p.22, Artisan, 2004 If you ha...

Mushroom Bread Pudding Recipe

One of our most requested recipes in the past month is recipe for our mushroom bread pudding. As we adapted it from an old Saveur magazine recipe, we are more than happy to share: Melt ½ lb. Butter with ½ cup chopped Garlic Spread over 1 loaf sliced Niedlov’s sourdough and toast lightly Allow bread to cool and break into small pieces In large bowl add 8 cups cooked mixed mushrooms (we use oyster, shiitake, cremini, portobella) Mix 6 eggs, 1 qt. heavy cream, ½ cup goat’s cheese and S&P Pour over bread and mushrooms and mix Let sit for 30 min before placing in baking dish Bake at 350 for 18-2...

Summer Succotash: A Local Recipe

As seen in Taste Buds• Savor Local Flavor spring/summer 2012 - The Chattanooga Region's Guide to Locally Grown & Crafted Foods This recipe is an easy way to highlight local produce like field peas, corn and tomoatoes during the summer season! Use Link 41 bacon, which is made from locally raised pork, to make this side dish even better. Ingredients: 1 tbsp. olive oil Six slices or 1/2 lb bacon 6 ears fresh corn 2 sprigs fresh thyme, picked and cleaned 2 cups fresh field peas (or frozen if fresh are not available) 1 cup chicken stock + extra for reheating 1/4 lb butter 1 tomato, seeded and fi...