eat drink and be southern
4 days ago 2 notes
Rico’s World Kitchen: Metro Atlanta’s Best Kept Secret
“For the past two years, Rico’s World Kitchen in downtown historic Buford, GA has been my best-kept secret. Despite my best efforts, I couldn’t keep it hidden for too long. Chef and owner, Rico Cunnington, has been turning heads and turned this once four table restaurant into a shining light in the Buford and Metro Atlanta communities…”
Read the full review on The Trot Line.
1 week ago 898 notes
Reblogged from ysvoice
a match made in heaven.
(via gthegentleman)
1 week ago 6 notes
Reblogged from atlantamagazine
I’m looking forward to trying this place out.
A first glance at the Optimist
From the post:
The Optimist, named after a small sailing craft, has a Southern seaside theme that sets the perfect tone for the dining experience. Designer Smith Hanes (JCT Kitchen, No. 246, and Watershed on Peachtree) has created a Hampton’s-meets-the-South look that deftly incorporates nautically themed artwork into a space that features soaring ceilings, subway tiled walls, forged metal fixtures, and re-purposed wood elements like the floor-to-ceiling windows separated by wood strips designed to look like lobster traps.
4 weeks ago 7 notes
Reblogged from justapinchofsouth
Watch this and learn a little something today about barbecue. Its nuances from region to region. What is and is not barbecue. Which is the best kind of barbecue. Whether or not Florida is a Southern state. You’re welcome.
1 month ago 4 notes
Easter Decadence: JCT Kitchen’s Deviled Eggs Recipe
{photo courtesy of: fashionintel.com}
2 months ago 6 notes
Bon Appetit’s Skillet Fried Chicken
2 months ago 481 notes
Reblogged from t-raeskitty
Get ready to suck some heads Southerners. Spring is almost here.
(Source: t-raeskitty, via southerntides)
2 months ago 5 notes
It’s that time of the year folks. Submit your votes for this year’s ultimate southern food.
{ Garden & Gun }
3 months ago 12 notes
Reblogged from gastroninjaneer
3 months ago 6 notes
JCT Kitchen | The bar upstairs is one of my favorites in Atlanta.
3 months ago 3 notes
Bourbon Barbecue Sauce
Bourbon lends a smoky caramel hint to this spice-laden sauce which is particularly good with pork. This recipe first appeared in Saveur’s June/July 2011 BBQ issue.
MAKES 4 CUPS
2 tbsp. unsalted butter
2 cloves garlic, minced
1 small yellow onion, minced
¼ green bell pepper, chopped
⅔ cup chili sauce
⅓ cup packed brown sugar
¼ cup bourbon
1 tbsp. Worcestershire sauce
1 tbsp. distilled white vinegar
2 tsp. honey
2 tsp. dry mustard
2 tsp. chili powder
1 tsp. kosher salt
1 tsp. ground black pepper
½ tsp. ground coriander
¼ tsp. cayenne
Heat butter in a 4-qt. saucepan over medium-high heat. Add garlic, onion, and bell pepper; cook until soft, about 4 minutes. Stir in chili sauce, sugar, bourbon, Worcestershire, vinegar, honey, mustard, chili powder, salt, pepper, coriander, and cayenne; simmer, stirring, until thickened, about 30 minutes.
{ SAVEUR photo credit: Todd Coleman }
3 months ago 1,519 notes
Reblogged from timoni
A great way to get to know a region or place.
(via squaremeal)
3 months ago 5 notes
Lunch today was spent at Mickey’s Hot Dogs in Buford, GA. Mickey’s is a tiny hole in the wall located at the end of an Antique Mart. We sat back, sipped on some lemonade and enjoyed the Andy Griffith Show on the old television. This cash only shop makes some damn good dogs and takes me back to simpler times.
3 months ago 169 notes
The Southern Foodways Alliance, an institute of the Center for the Study of Southern Culture at the University of Mississippi, documents, studies, and celebrates the diverse food cultures of the changing American South. (To learn more about our work, visit southernfoodways.org.)
Over the last decade, the SFA has collected more than 500 oral histories and produced more than 30 films. We have trained our lenses on North Carolina pitmasters and Louisiana bartenders. We’ve captured the stories of Alabama shrimpers and Arkansas caviar fishermen. We’ve chronicled the work of Georgia cattlemen and Tennessee fried chicken cooks.
We have not, however, made a long-form documentary, aimed at chronicling the depth and breadth of Southern food culture. Until now. Directed by Joe York and produced by John T. Edge and Andy Harper, PRIDE & JOY is that film.
In this hour-long, ready-to-air documentary, we focus on the tradition-bearers of Southern food culture. We present intimate portraits of people and places while asking important questions about our common culture:
* What do foodways tell us about who we are as Southerners?
* How and why do traditional foodways endure?
* As the South’s ethnic and racial makeup shifts, how do regional foodways change?
PRIDE & JOY stands not as the final word on Southern food, but as an introduction to the ways in foodways offers insights on the region’s complex history and bright future.
{ SFA }
4 months ago 16 notes
Reblogged from thesouthernc
Chef Hugh Acheson’s new cookbook, A New Turn in the South, is a must today in every southern kitchen. The new twist on our southern classics is inspiring and in turn delicious! You will enjoy the photography by his friend and collaborator, Rinne Allen, as much as the recipes. I was fortunate to get them to share the pimiento cheese recipe with guide2athens and Bulldawg Illustrated: for our chapter in Myrna and Loran Smith’s new cookbook, Let the Big Dawg Eat…Again. You should add both of these cookbooks to your collection.
XOXO- CL
Pimiento Cheese
Pimiento cheese was a hurdle I couldn’t get over until about ten years ago. I just didn’t like mayo and cheese together, they were too similar in texture. But after my wife Mary insisted on it, I started experimenting and came up with a winner. Now I can’t get through the week without at least one great sourdough and pimiento cheese sandwich with pickled okra on the side. It’s a versatile component as well. Serve it as a sandwich, a spread for crisp toasted breads, a filling for celery, a topping for burgers, or in finished grits.
Makes 4 cups
1 pound sharp white cheddar, such as an 18-month-old
2 large, sweet red peppers, roasted, peeled, seeded, and diced
1/2 cup home made Mayonnaise (or Duke’s in a pinch)
1 teaspoon Dijon mustard
1/2 tablespoon smoked sweet Spanish paprika
Pinch of cayenne
1/2 teaspoon kosher salt
Grate the cheddar by hand to a medium shred and place in a large bowl. Add the peppers, mayonnaise, mustard, paprika, cayenne, and salt and mix thoroughly with a wooden spoon.
Mayonnaise
1 whole egg
2 egg yolks
2 tablespoons lemon juice
1 teaspoon Dijon mustard
1 cup vegetable oil
1 cup olive oil
In a stainless steel mixing bowl set over a bowl of salted ice, whisk together the egg, egg yolks, lemon juice, and Dijon.
Slowly whisk in the vegetable oil and olive oil to emulsify.
Immediately refrigerate and use within 2 days.
