Brussels Sprouts, Bacon, and Sherry Salad
Kelly English, Chef-Owner
Restaurant Iris, Memphis, Tennessee
“There is no better dish than this one to show you the importance of cookware,”declares Kelly English, chef-owner of Restaurant Iris in Memphis. “Go ahead...I dare you to try to cook this on anything but Lodge cast iron. This is the salad that my entire menu was built around.”
2 pounds Brussels sprouts (Kelly gets his from
Woodson Ridge Farms in Oxford, Mississippi)
½ cup olive oil
2 tablespoons sherry vinegar
¼ pound sliced bacon (Kelly likes to use Benton’s
hickory-smoked country bacon from Madisonville, Tennessee), cut across into strips
2 shallots, minced
4 garlic cloves, minced
2 tablespoons fresh thyme leaves
Kosher salt and freshly ground black pepper
Bring a large pot of very salty (salty like the ocean) water to a boil.
Trim the stems of the Brussels sprouts; then cut them in half through the stem. Blanch the sprouts in the boiling water until tender but not mushy, about 2 minutes. Drain, then shock the sprouts in ice water to stop the cooking and drain again.
In a small bowl, make a vinaigrette by whisking the oil and vinegar together until it thickens (emulsifies).
In a Lodge 15-inch cast iron skillet over medium heat, cook the bacon; when it begins to crisp and the fat is released, add the sprouts. Cook, stirring a few times, until the sprouts start to take on good color, about 1 minute.
Add the shallots, garlic, and thyme; toss to combine. Cook, stirring, until the shallots become translucent.
Pour the vinaigrette to coat the salad (still in the skillet) and season with salt and pepper to taste. Serves 4
Used with permission from Lodge Cast Iron Nation: Great American Cooking from Coast to Coast, (Oxmoor House, 2014)
Get ready for the big game tomorrow with these easy to make recipes!
Dr. BBQ's Big Green Egg Championship Ribs
Recipe by Dr. BBQ from “Dr. BBQ’s Big-Time Barbecue Cookbook” by Ray Lampe and published by St. Martin.
3 slabs of St. Louis-style ribs or baby back ribs, cut in half, membrane off* and ribs washed 1 cup of your favorite commercial or homemade dry BBQ rub (See Below)
1 cup honey
1-1/2 cups apple juice
2 cups honey BBQ Sauce
Cover the ribs with the rub, using about two-thirds on the meaty side and one-third on the boney side. Allow to stand at room temperature for 30 minutes before grilling.
Set the EGG® up for indirect cooking with a plate setter at 325°F. Using a handful of hickory and cherry chips will help carmelize the ribs.
Cook for one-and-a-half hours, using a rib rack if you need it to have sufficient space for three slabs of ribs. Remove ribs to a flat pan or cookie sheet and brush them all on both sides with honey.
Put the ribs in an aluminum foil pan with about one-inch of apple juice in the bottom, standing them on end in the pan if necessary to get them to fit. Cover with foil and continue cooking for about one hour, replenishing the apple juice if needed to maintain liquid in the pan. Test the ribs by inserting a toothpick to determine whether they are tender.
At this point, you could cool them down, wrap each slab separately and refrigerate them for a day or two. They can then be transported to a tailgate party or reheated for entertaining at home.
When ready to serve them, transfer the cooked ribs to a medium hot grill. Brush with Honey BBQ Sauce; heat a few minutes, flipping them to heat both sides. Cut in to pieces and serve.
• Removing the membrane: Carefully slide an implement, such as a fish skinner (available in the sporting goods department), the tip of a butter knife or the tip of a meat thermometer between the membrane and a bone near the end of the rack of ribs. Rock the implement back and forth gently to loosen the membrane until you have enough space to slide your finger under it. Using a paper towel, pull up the membrane and slowly peel the membrane off.
Dr. BBQ's Big Time BBQ Rub
1/2 cup salt
1/2 cup turbinado sugar
1/4 cup granulated brown sugar 1 tbsp granulated garlic
1 tbsp granulated onion
2 tbsp paprika
2 tbsp chili powder
2 tbsp freshly ground black pepper 2 tsp cayenne
1 tbsp thyme leaves
1 tbsp ground cumin
1 tsp ground nutmeg
Combine all ingredients, mix well, and store in an airtight container. Yields 1-1/2 cups
Chicken Wings with Spicy Peanut Sauce
3/4 cup peanut butter
1/3 cup brown sugar (light or dark, packed)
1/4 cup water
3 tablespoons rice vinegar (or cider vinegar)
2 tablespoons soy sauce (low sodium)
4 teaspoons spicy chili paste (such as sambal)
1 teaspoon toasted sesame oil
1/2 teaspoon garlic (finely minced)
3 Jalapeño peppers, cored and seeds removed (optional)
3 pounds chicken wings
3 tablespoons vegetable oil
3 tablespoons hot sauce (such as Frank's or Texas Pete)
Optional: chopped peanuts
Cut wing tips off and discard. Cut the wings at the joint. In a saucepan over medium heat, combine the peanut butter, brown sugar, water, rice vinegar, soy sauce, chili paste, sesame oil, and garlic. Bring to a simmer. Cook, stirring, for 2 minutes. Remove from the heat and set aside. For an added kick in flavor, melt 2 tablespoons of butter in a sauce pan, add Jalapeño peppers and cook until lightly browned. Set to the side to cool.
Heat the oven or fire up your Big Green Egg and get ready to grill your wings. Bring heat to 400° F. If cooking in the oven, line a large rimmed baking pan with foil.
In a large bowl, toss the chicken wings with the vegetable oil and hot sauce.
Arrange the wings on the prepared baking sheet.
Bake or grill the wings for 20 minutes. Remove the pan from the oven. With tongs, turn all of the wing pieces over. Return the pan to the oven and continue baking for 15 to 20 minutes longer, until nicely browned and cooked. Juices should be clear, not pink, when the wings are thoroughly cooked.
Transfer the cooked wings to a large bowl and add about half of the peanut sauce. Gently toss the wings to coat with the sauce. Serve the remaining peanut sauce along with the wings. If the sauce is very thick, thin it with a small amount of water.
Garnish the sauce and the chicken wings with chopped peanuts, and add Jalapeño peppers .if desired.
Makes about 3 to 4 dozen pieces, depending on the size of the wings
Springer Mountain Farms Chicken with Abby J's Jalapeño Mustard Sauce
6 springer Mountain Farms boneless chicken breasts
3/4 cup of Abby J's Jalapeño Mustard Sauce
1 cup mushrooms
1 cup chopped Vidalia or other sweet onion
2 tablespoons olive oil
Preheat oven to 350 F. and cook for 45 minutes. Serve with some power greens - brocolli, kale or other greens. This is an easy, healthy dish anyone can make.
Roasted Beet & Carrot Lentil Salad with Feta, Yogurt & Dill
As featured by Alanna Taylor-Tobin, Bojon Gourmet
Yields: 4 servings
This gloriously nutritious platter is adapted (barely) from Dishing Up the Dirt: Simple Recipes for Cooking Through the Seasons by Andrea Beamis.
1½ cups (200 g) French green lentils, rinsed and picked over
1 small yellow onion, quartered
1 large bay leaf
fine sea salt
freshly ground black pepper
1 bunch beets (any color, or a combination), scrubbed, trimmed, and cut into eighths
1 bunch carrots, scrubbed, trimmed, halved lengthwise (if small) or cut into ½-inch slices (if large)
3 tablespoons (45 ml) olive oil, more as needed
1 cup (235 ml) plain full-fat yogurt
1 large clove garlic, put through a press or minced
1 tablespoon (15 ml) fresh lemon juice, more as needed
¼ cup parsley, chopped, plus more for garnish
¼ cup dill, chopped, plus more for garnish
4 ounces feta cheese, crumbled
½ cup (70 g) toasted almonds, coarsely chopped if whole
Position a rack in the center of the oven and preheat to 425ºF.
Place the lentils in a medium saucepan, cover with 3 inches of water, and add the onion and bay leaf. Place over high heat, bring to a boil, then reduce the heat to low and simmer until the lentils are tender but still holding a shape, 20 to 30 minutes. Add 1 teaspoon salt toward the end of the cooking time, and more water if needed. Drain the lentils and discard the onion and bay leaf.
Meanwhile, toss the beets and carrots with 2 tablespoons of the olive oil and ½ teaspoon each salt and pepper. Roast in the oven until browned and tender, tossing them halfway through cooking, 25 to 30 minutes.
In a small bowl, whisk together the yogurt, garlic, lemon juice, chopped parsley and dill, ¼ teaspoon salt, and the remaining 1 tablespoon olive oil.
When ready to serve, toss the lentils with a drizzle of olive oil, a good squeeze of lemon, and (if needed) salt and pepper to taste. Place the lentils on a large platter (or divide among 4 plates or shallow bowl) and top with the roasted vegetables, feta, extra herbs, and almonds. Drizzle with the yogurt sauce and pass extra sauce at the table. Serve warm or at room temperature.
Abby J's Poached Pears in Honey and Walnut Caramel with Ingles Artisanal Cheese
Ingles Shopping List
1/2 stick unsalted butter 31/2 tablespoons honey
3 firm but ripe Bosc pears or other pears, peeled, halved, lengthwise, cored
4 ounces artisanal cheese, crumbled, room temperature
3 tablespoons chopped walnuts pinch of fine sea saltInstructions
Cook butter in large nonstick skillet over medium- high heat until beginning to brown.
Add pear halves, cut side down, to skillet.
Drizzle honey over pears and swirl pan slightly to blend butter and honey.
Reduce heat to medium, cover and cook until pears are tender when pierced with pairing knife, swirling skillet occasionally and adding a few tablespoons water to skillet if caramel sauce turns deep amber before pears are tender, about 12 minutes.
Transfer pears, cut side up, to serving platter top pears with cheese.
Return skillet with caramel sauce to medium-high heat; add walnuts and sprinkle lightly with sea salt. Cook until sauce in skillet is brown and bubbling, about 2 minutes.
Spoon sauce and walnuts over pears and serve.
This exclusive gift box includes includes every edition of SF&G published to date + a one year subscription to Southern Farm & Garden, Abby Sutton Jackson Farmstyle Living Cookbook, the Big Green Egg Cookbook (all collectibles!) a jar of Abby J's Private Reserve Georgia Peach Habanero Preserves, an assortment of other Georgia Grown artisanal products from Farmview Market, Geraldines Bodacious Food Company Gourmet Cheese straws, Stripling's General Store original beef jerky and... a one day, one angler experience Blackhawk Flyfishing on the Soque River in Clarkesville, Georgia with a gourmet lunch prepared by Abby J, owner and chef.
Retail value: $500.
No purchase necessary. All you have to do is like our Facebook page and share this post. We also welcome your comments! This also includes followers!
HO! HO! HO! The winner will be announced on December 24th.
By Danielle Nierenberg, Food Tank President and Zoya Hannah Teirstein
Food Tank is pleased to share our winter reading list with Southern Farm & Garden. This is a compilation of 20 cookbooks that will help eaters stay warm and nourished no matter where they live. These 20 books include recipes from hearty stews and insect burgers to dishes that focus on seasonal vegetables and using food that would otherwise be wasted. For the complete list please subscribe online today or pick up a copy at your local Barnes & Noble, grocery store or natural food market.
What is Food Tank?
As much as we need new thinking on global food system issues, we also need new doing. Around the world, people and organizations have developed innovative, on-the-ground solutions to the most pressing issues in food and agriculture. Through years of field visits (and years of trying to eat better in her own community) our President Danielle Nierenberg has helped to highlight and promote these best practices. Today, we hope to bridge the domestic and global food issues by highlighting how hunger, obesity, climate change, unemployment, and other problems can be solved by more research and investment in sustainable agriculture.
Food Tank highlights hope and success in agriculture. We feature innovative ideas that are already working on the ground, in cities, in kitchens, in fields and in laboratories. These innovations need more attention, more research, and ultimately more funding to be replicated and scaled-up. And that is where we need you. We all need to work together to find solutions that nourish ourselves and protect the planet.
Food Tank is a 501(c)3 non profit organization. All donations and membership dues are tax deductible.
Southern Farm & Garden is proud to be recognized on Food Tank's Top 20 magazine list for "People who Eat, Cook or Grow."
Danielle and her team are regular contributors to Southern Farm & Garden.
Danielle Nierenberg, President
Are you looking for quick, satisfying meals that you can cook for your family? Well, Ingles is all about bringing you easy, family friendly recipes and tips from some of the best food bloggers in the region. All of us at Ingles believe that the best things in life start with food, and the more we can learn, the farther we will go... so let's start cooking! Check out The Ingles Table for great tips, recipes and meet the Ingles Table food experts including our own, Abby J, Bruce Brown, Derek St. Romain, Anthony Mongiello, Carla Delangre, Wesley Wright and so many more!
Ingles, your neighborhood grocery store!
Did you know that Robert Ingle opened the first Ingles supermarket in Asheville, North Carolina in 1963? Ingles was founded on supporting local frmers and being your friendly, neighborhood grocery store. He saw an opportunity to invest in smaller towns and rural communities throughout North and South Carolina that were being underserved by larger grocery chains. It was a strategy that proved so successful that expansion into similar communities in Georgia, Tennessee, Alabama and Virginia soon followed. Ingles now operates approximately 200 stores in six southeastern states with annual sales of almost $4 billion.
We featured a big story about Ingles specialty cheese shop and deli in our Spring 2016 issue and look forward to bringing you more interesting articles and recipes in 2018!
For more information please visit:
The Ingles Table
Safe steps in food handling, cooking, and storage are essential to prevent foodborne illness. You can't see, smell, or taste harmful bacteria that may cause illness. In every step of food preparation, follow the four steps of the Food Safe Families campaign to keep food safe:
• Clean — Wash hands and surfaces often.
• Separate — Don't cross-contaminate.
• Cook — Cook to the right temperature.
• Chill — Refrigerate promptly.
• Purchase refrigerated or frozen items after selecting your
• Never choose meat or poultry in packaging that is torn or leaking.
• Do not buy food past "Sell-By," "Use-By," or other expiration dates.
• Always refrigerate perishable food within 2 hours—1 hour when the temperature is above 90 °F (32.2 ºC).
• Check the temperature of your refrigerator and freezer with an appliance thermometer. The refrigerator
should be at 40 °F (4.4 ºC) or below and the freezer at 0 °F (-17.7 ºC) or below.
• Cook or freeze fresh poultry, fish, ground meats, and variety meats within 2 days; other beef, veal, lamb,
or pork within 3 to 5 days.
• Perishable food such as meat and poultry should be wrapped securely to maintain quality and to prevent
meat juices from getting onto other food.
• To maintain quality when freezing meat and poultry in its original package, wrap the package again with
foil or plastic wrap that is recommended for the freezer.
• Canned foods are safe indefinitely as long as they are not exposed to freezing temperatures, or
temperatures above 90 °F. If the cans look ok, they are safe to use. Discard cans that are dented, rusted,
or swollen. High-acid canned food (tomatoes, fruits) will keep their best quality for 12 to 18 months; low-
acid canned food (meats, vegetables) for 2 to 5 years.
• Always wash hands with warm water and soap for 20 seconds before and after handling food.
• Don't cross-contaminate. Keep raw meat, poultry, fish, and their juices away from other food. After cutting
raw meats, wash cutting board, utensils, and countertops with hot, soapy water.
• Cutting boards, utensils, and countertops can be sanitized by using a solution of 1 tablespoon of
unscented, liquid chlorine bleach in 1 gallon of water.
• Marinate meat and poultry in a covered dish in the refrigerator.
• Refrigerator: The refrigerator allows slow, safe thawing. Make sure thawing meat and poultry juices do
not drip onto other food.
• Cold water: For faster thawing, place food in a leak-proof plastic bag. Submerge in cold tap water.
Change the water every 30 minutes. Cook immediately after thawing.
• Microwave: Cook meat and poultry immediately after microwave thawing.
Cook all raw beef, pork, lamb and veal steaks, chops, and roasts to a minimum internal temperature of 145 °F (62.8 ºC) as measured with a food thermometer before removing meat from the heat source. For safety and quality, allow meat to rest for at least three minutes before carving or consuming. For reasons of personal preference, consumers may choose to cook meat to higher temperatures.
Ground meats: Cook all raw ground beef, pork, lamb, and veal to an internal temperature of 160 °F (71.1 ºC) as measured with a food thermometer.
Poultry: Cook all poultry to an internal temperature of 165 °F (73.9 °C) as measured with a food thermometer.
• Hot food should be held at 140 °F (60 °C) or warmer.
• Cold food should be held at 40 °F (4.4 ºC) or colder.
• When serving food at a buffet, keep food hot with chafing dishes, slow cookers, and warming trays. Keep
food cold by nesting dishes in bowls of ice or use small serving trays and replace them often.
• Perishable food should not be left out more than 2 hours at room temperature—1 hour when the
temperature is above 90 °F (32.2 ºC).
• Discard any food left out at room temperature for more than 2 hours—1 hour if the temperature was
above 90 °F (32.2 ºC).
• Place food into shallow containers and immediately put in the refrigerator or freezer for rapid cooling.
• Use cooked leftovers within 4 days.
• Reheat leftovers to 165 °F (73.9 °C).
Meat and poultry defrosted in the refrigerator may be refrozen before or after cooking. If thawed by other methods, cook before refreezing.
- Source: www.fsis.usda.gov
For more information visit:
Partnership for Food Safety Education
We take you behind the scenes of this amazing story about a woman who was far ahead of her time. SF&G is proud to have collaborated with the staff of Reynolda House to bring you this exclusive article that connects the past with the present. Here is a sneak peek of the article with a special food feature created by Chef Adam Barnett, The Katharine, Brasserie & Bar, in Winston-Salem, North Carolina.
Read all about Katharine's vision in the Fall / Winter 2017 issue of Southern Farm & Garden. On news stands now or subscribe online today!
In 1917, the year that Richard Joshua (R. J.) Reynolds, his wife Katharine, and their four children moved to Reynolda, their new country estate, the Twin City Sentinel published a feature article on the farm created there. “Reynolda is destined to become one of the great factors in the development of rural life, not only of Forsyth County but of the entire Piedmont section of North Carolina,” wrote the Winston-Salem newspaper. It was a visionary statement about a truly visionary place.
The Story of Reynolda House: R.J. Reynolds
Richard Joshua Reynolds, founder of the tobacco company that bears his name, was a key player in the industrialization of the New South. He established his own tobacco factory in Winston, North Carolina in 1875, eventually becoming enormously successful from the sale of Prince Albert tobacco and Camel cigarettes. He married Katharine Smith in 1905, and they had four children, Dick, Mary, Nancy, and Smith.
The Story of Reynolda House: The Estate
Katharine Smith Reynolds proved equal to her husband in drive and initiative. She played a dominant role in the planning of a self-sufficient estate just outside the city limits of Winston, for which she began acquiring land soon after her marriage. Working with architect Charles Barton Keen and landscape architect Thomas Sears, both nationally known, Katharine created a 60-room bungalow for her family, formal and informal gardens, a lake and other facilities for healthy recreation, a school, a model farm for demonstrating the most current farming and dairying practices, and a village to house workers.
The Story of Reynolda House: Today
Much of the original estate can still be explored today on foot. In addition to the house, twenty-eight of the original thirty buildings remain. To the west lie the restored formal gardens, noted for their Japanese cryptomeria and weeping cherry trees. The sixteen-acre lake behind the house has reverted to wetlands, which provide a home for a variety of wildlife. Many of the buildings in the village are now occupied by shops and restaurants. A short walk across the dam leads from the village to Wake Forest University built on land donated by Mary and Charlie Babcock. Reynolda House and Wake Forest University formally affiliated in 2002.
About Reynolda House Museum of American Art
Reynolda House Museum of American Art in Winston-Salem, North Carolina, is recognized as a rare gem among the nation’s cultural institutions. The museum presents an exceptional collection of art by America’s most noted artists in an incomparable setting: the 1917 country home of Katharine and Richard Joshua (R. J.) Reynolds. Spanning 250 years of painting, prints, sculpture, photography and video art, the collection has been guided with the prescient and unerring eye of Barbara Babcock Millhouse, granddaughter of Katharine and R. J. Reynolds. Highlights include important works by Albert Bierstadt, William Merritt Chase, Frederic Edwin Church, Chuck Close, Stuart Davis, Arthur Dove, Martin Johnson Heade, Lee Krasner, Georgia O’Keeffe, Nam June Paik, Martin Puryear, Gilbert Stuart, and Grant Wood. In addition to its collection of fine art, Reynolda House holds decorative arts and estate archive collections and mounts exhibitions from all periods in the 2005 Mary and Charlie Babcock Wing. Established in 1967 and now affiliated with Wake Forest University, the museum will mark two anniversaries in 2017—the 50th of its founding and the 100th of the completion of its estate—with major exhibitions and events. The complete Reynolda experience includes Reynolda Gardens, composed of formal gardens, walking trails and wetlands, and Reynolda Village, now an eclectic mix of shops and restaurants in many of the estate’s original buildings.
For more information, please visit reynoldahouse.org.
Southern Farm & Garden visited with Scott Simpson, Executive Chef and Co-Owner of The Depot in Auburn, Alabama this summer to shoot his signature oyster dishes. Here is a sneak peek behind the scenes! Read all about Scott and other "oyster champions" in the Fall / Winter issue. Subscribe online or pick up a copy today at Barnes & Noble, Whole Foods or your neighborhood grocery store.
Scott is bringing globally inspired Gulf-coastal cuisine to the heart of Alabama. Growing up with rich culinary roots from a Mexican and Italian heritage, Chef Simpson has worked as Executive Chef overseas in South America, the Caribbean, and Southeast Asia for over thirty years. He is now focusing on pristine seafood and Southern fare at his American seafood brasserie in the Auburn historic train station at The Depot.
Diners at The Depot now have the opportunity to help make the world's seafood supply chain more sustainable. As the first Alabama restaurant to fully qualify for the James Beard Foundation's Smart Catch program, The Depot has committed to serving seafood fished or farmed through environmentally responsible practices.
"Trying new, delicious sustainable seafood dishes can be an exciting dining experience and customers in our restaurant want to make sustainable choices," says Executive Chef Scott Simpson. "As a Smart Catch restaurant, we're not only sharing our commitment to sustainable seafood with our guests, but elevating the conversation so we can continue to strengthen our oceans and the environment."
Through Smart Catch, we hope to build greater awareness around sustainable seafood both in the chef community and with restaurant diners," said Jami Bailey, chef liaison for Smart Catch. "The Depot is one of the first restaurants from the state of Alabama to participate in the program and they are leading the way for greater sustainability of our seafood for the future."
The Depot joins the national movement of chefs around the country who have committed to responsible seafood practices through Smart Catch. For more information and a list of participating restaurants, visit www.jamesbeard.org/smart-catch.
THE DEPOT: A restaurant worth visiting for great, sustainable seafood and history!
The Depot is a really cool restaurant in the heart of downtown Auburn right next to the train tracks. Under the roof where travelers once eagerly waited to board the high-speed vessels that would transport them swiftly to another place, where college freshman crossed the threshold into independence and where a small college town opened to a world of opportunity, a transformation is under way.
The depot as it stands today was built in 1904 and was designed by Auburn University architecture student Ralph Dudley. It was rebuilt in 1904 after two previous buildings were destroyed — the first in 1864 when it was ravaged by Rousseau’s Raiders during the Civil War, and the second in 1904 when it was struck by lightning and burned.
The depot sold its last ticket in 1970. Cary-Pick Realty occupied the building for some time, vacating it in 2003, after which it sat empty, becoming subject to deterioration and neglect. It was placed on the Alabama Historical Commission’s “Places in Peril” list in 2010.
Bringing the building’s past to present
Creating a space to complement the American seafood brasserie concept has involved a combination of modernization and historic preservation. To retain as much of the building’s historic character as possible, several of the depot’s original features have been reused. Whether it’s for fueling trains or fueling appetites, The Depot plans to continue the tradition of serving the community in acting as a place where passing moments turn into esteemed memories.
- Source: Opelika-Auburn News
Welcome to the Fall/Winter 2017 special edition of Southern Farm & Garden.
Subscribe online today or pick up a copy soon at your local grocery store, Barnes & Noble, Whole Foods, Earth Fare, Fresh Market, Sprouts or other natural food market. Visit our "Where to Find Us" page for more information.
Here is a sneak preview of what is featured in this issue:
A PERFECT GIFT!
Southern Farm & Garden makes a great gift for family, friends and employees!
The gift that keeps on giving.