Serve Up the South

Comfort food calls for something fried – enough said

______pickelsblog

Photos by Dan Whalen

On our menu this week: Southern food. First course: fried pickles. From foodie Dan Whalen‘s blog, The Food in my Beard (it’s one of our faves), this bite-sized appetizer is equal parts crunch and flavor.

Kick it up a notch by making your own tart pickles soaked in apple cidar vinegar. Then finish with a spicy horseradish aioli. Just one bite. Mood = instantly improved. There’s a reason it’s called “comfort food,” after all.

Our Sunday Supper: Serve Up the South Boutique opens Sunday, July 28, at 11AM ET.

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July 28, 2013

A Taste of Tennessee: Bring Farm-to-Table Cuisine to Your Kitchen with this Resort’s Beloved Recipe

BLG-1434 Boutique Support Blackberry Farms

The mountains are vast, the spa is state-of-the-art, and the linens are luxurious. But in true Southern fashion, hospitality at Blackberry Farm – a 9,200-acre farm, resort, and Relais & Châteaux hotel in Eastern Tennessee – is served up on a platter brimming with the area’s finest homegrown cuisine. Named the #1 hotel in America for food lovers in Bon Appétit magazine’s May issue, the menu changes with the bounty of the season and nearly every dish is made with ingredients that have been grown, raised, or cultivated on-site – all the way down to the honey in your tea.

Beer lover? Along with raising their own livestock and planting their own fruit and nut orchards, Blackberry Farm now brews and serves three different beers to guests.

Living and breathing farm-to-table cooking, Chefs Joseph Lenn and Josh Feathers – along with countless gardeners, beekeepers, cheesemakers, butchers, and preservationists – have fresh, exquisite taste in mind. To give you an idea, we leave you with a recipe to try at home: Shrimp & Grits, a traditional Southern dish, in four parts.

Shrimp & Grits with Spicy Tomatoes and Pickled Pepper Emulsion
Serves 4

Grits

  • 2 cups whole milk
  • 2 cups water
  • 1 cup stone-ground grits
  • 2 teaspoons Kosher salt

 

  1. In a heavy-bottomed sauce pot, bring milk and water to a simmer over medium-high heat.
  2. Whisk in grits and reduce heat to low.
  3. Cook for 45 minutes to one hour, stirring grits occasionally.
  4. Season with salt and reserve.

Continue reading for the complete Shrimp & Grits with Spicy Tomatoes and Pickled Pepper Emulsion recipe


April 30, 2013