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Monday, 12 November 2012 00:00

Summer Succotash: A Local Recipe

Summer Succotash from Public House

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:

downtown chattanooga restaurant 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 finely chopped
Salt & Pepper to taste

1.  Carefully remove corn from ear, leaving kernals intact if possible.

2.  Heat olive oil and bacon in a large saute pan over medium.  Cook bacon until crispy and remove.  Save the bacon for garnishing (or as a snack while preparing the rest of the dish).

3.  Add corn kernals and picked thyme to pan and gently coat in bacon grease/olive oil mixture.

4.  Add chicken stock and peas to pot and increase heat.  When the stock begins to boil, reduce heat to simmer and simmer until peas are desired doneness (will vary depending on type of peas and freshness).

5.  Finish with butter and then remove from heat.

6.  Add tomoato as garnish and serve immediately.

To prepare ahead of time, complete through step 4, refrigerate and add extra chicken stock to moisten while reheating;.

Jackie Errico
Tuesday, 01 January 2013 00:00

Mushroom Bread Pudding Recipe

Mushroom Bread Pudding

local chattanooga restaurantOne 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:

  1. Melt ½ lb. Butter with ½ cup chopped Garlic
  2. Spread over 1 loaf sliced Niedlov’s sourdough and toast lightly
  3. Allow bread to cool and break into small pieces
  4. In large bowl add 8 cups cooked mixed mushrooms (we use oyster, shiitake, cremini, portobella)
  5. Mix 6 eggs, 1 qt. heavy cream, ½ cup goat’s cheese and S&P
  6. Pour over bread and mushrooms and mix
  7. Let sit for 30 min before placing in baking dish
  8. Bake at 350 for 18-20 minutes

Enjoy!

Jackie Errico
Public House | 1110 Market St. Chattanooga, TN 37402 | 423.266.3366
Public House, a downtown Chattanooga restaurant

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