Sunday, December 13, 2015

13 December 2015








What an amazing and fun weekend in Canton! The Main Street program held its innaguaral Holiday Art & Wine Walk in our historic downtown core. This idea was the brainchild of my dear friend and neighbor, Pat Gold. She has talked about and researched a wine walk for a couple of years. Pat and the Main Street Board decided to combine the wine walk with a downtown art ramble, and 20 merchants and restaurants hosted a different artist and poured samples of great wines. So, attendees were able to taste several interesting varieties and shop for art and the guality merchandise featured at our local retailers. Jeff Brown was Pat's partner in crime for this event, and they pulled it off without a hitch! In addition, countless volunteers stepped up to do the wine pourings at the different locations on Friday night and Saturday afternoon.

I volunteered to pour at Stout's Growler Shop on Friday night, and it was a blast! I got to see so many friends, and it was a pleasure to meet several new Canton residents. We even had a lot of people from out of town who had heard about the event or were here visiting for the weekend. The comments by the participants were overwhelmingly positive. However, I did hear, over and over, many people say they had "no idea" downtown Canton had so much to offer. A lot of newcomers visited Stout's for the first time on Friday night, and they were elated to find such a cool shop over on North Street. Many walkers also said they had been downtown to eat at one of our restaurants but had no idea there were a wide variety of places to shop. This is exactly the result Main Street wanted from this event – lots of happy participants filling the sidewalks to support our downtown merchants and businesses. I heard from several retailers that it was their best night ever, so thanks again to our capable Main Street Board, and especially Pat Gold and Jeff. Give them a well-earned pat on the back next time you see them!

On Saturday, I did some Christmas shopping in the morning and continued when I had the pleasure of taking the Art & Wine Walk for myself. In addition to the summer-like weather, the vibe downtown has never been better. I ran into so many friends, old and new, and had an opportunity to catch up. Everyone was in such a great mood, and they were raving about the event and all of the positive momentum in Canton. I was elated to hear this, of course, and my euphoria resulted in lots of purchases for gifts and even a few for myself.

Unfortunately, it appears the warm weather and sunshine are going away tomorrow, but I took the opportunity to enjoy the tropical weather by cooking some Cuban dishes. I did have a chance to catch one cooking show on Saturday, and one of my favorite chefs, Jacques Pepin, was making some of his favorites soup recipes; including black bean. This was my inspiration for tonight's meal, and the leftover soup will come in handy for the rainy and cooler weather this week. In addition to the soup, I also made fresh Cuban sandwiches. I found delicious Cuban rolls at Ramirez Grocery, and I always go there for bread when making a Cubano. For dessert, I had received beautiful Harry & David pears from my attorney and friend, Tom Roach, so I used a few to make a simple thin pear tart with cream cheese crust. Everything was delicious, and another Sunday Supper has come and gone.

Next weekend, I am hosting my family for our annual Christmas gathering on Sunday. As usual, my brother, nieces and nephews may make it down the night before for some fun and games. It is always such a treat to have them here in Canton and spend time celebrating our many blessings. Of course, we will miss so many of our dear ones that are no longer with us, but we will also enjoy a new arrival this past year, my darling grand niece, Caroline. It's so wonderful to have new children in the family, and we even get to welcome two new additions in a few months.

Here's hoping your holiday strolls and celebrations are full of joy, love, laughter and, last but not least, great food. While you're at it, don't forget to share your good fortunes with others who are struggling this season and throughout the year. Give until it hurts, and spew kindness in 2016!


Photo by Gary Mullet


The Menu:


- Black Bean Soup with Bananas

- Cuban Sandwiches

- Thin Pear Tart with Pear Brandy Whipped Cream


The Recipe – Black Bean Soup

Ingredients:

1 pound dried black
3 quarts water
1/2 cup brown rice
8 ounces pancetta or lightly smoked bacon
1 bay leaf
2 medium onions chopped
8 large garlic cloves, coarsely chopped
1 tablespoon herbs de Provence
1 tablespoon chili powder
1 14 1/2-ounce can diced tomatoes
1 tablespoon salt
1 teaspoon black pepper
2 tablespoons hot sauce
1/8 cup sherry or red wine vinegar
1 lemon juiced

Garnishes (optional):

2 bananas
Chopped fresh cilantro
Lemon slices
Extra hot sauce

Sort beans for rocks and broken pieces and wash in cool water. Drain the beans and cover with cold water. Soak for 4-5 hours.

Drain beans and add to pot with 3 quarts water with rice and bay leaf. Cut the pancetta or bacon into 1/4-inch pieces and add to the pot. Bring to a boil over high heat, stirring occasionally. Skim off any foam that rises to the top. Reduce the heat to low. Cover and cook for 1 hour.

After an hour, add the onions, garlic, herbes de Provence, chili powder, tomatoes, salt and pepper to the pot, stir well, and bring to a boil. Reduce the heat to low, cover, and cook for another 1 1/2 - 2 hours.

Using a hand blender, emulsify the mixture in the pot for 5 to 10 seconds to thicken the mixture slightly but leave it chunky with some full beans in the mix.

Add the sherry or vinegar, hot sauce and lemon juice to the soup and adjust the seasoning.

For Garnishes: Peel the bananas and cut them into 1/4-inch-thick slices. Toss them in a small bowl with the lemon juice and pepper. Chop cilantro and serve with extra lemon slices and hot sauce.

Recipe adapted and modified from Jacques Pepin.

Sunday, December 6, 2015

06 December 2015








The holidays are in full swing at One Britt, and the hustle and bustle is overwhelming, at times. We had a wonderful Thanksgiving, and I cooked the traditional dishes, plus a couple of new ones: Roasted Free Range Heritage Turkey, Mom's Cornbread Stuffing, Mashed Potatoes, Turkey Gravy, Roasted Brussels Sprouts with Pecans and Mint, Pot of Mixed greens and Roasted Celery Hearts. Jeff added his legendary Pecan Pie; Cory and John brought Roasted Sweet Potatoes with Rosemary, and our friends Mary and Nicole baked some amazing Challah Bread and an awesome Lemon Curd Cheesecake. We ate a ton of food, gave thanks for all of the wonderful things in our lives, drank some wine and laughed a lot. It was a great day. I had enough leftovers for several other meals, including a delicious turkey, veggie and greens soup with cornbread stuffing dumplings.

We were still not ready to dirty up the kitchen again on the Sunday after Thanksgiving, so I have been remiss to post on my blog. Instead of cooking, we decided to have a movie day at Avalon in Alpharetta. On the way over, we stopped for bagels and coffee at Bagel Boys Cafe. They have the best bagels in the Atlanta area. Afterward, we saw our first movie, Brooklyn. It is an exquisite, moving film that is beautifully filmed and brilliantly acted. I highly recommend it. We collected ourselves with at snack and cocktail at El Felix before seeing the next movie, Creed. It is the final sequel in the Rocky franchise. I have always enjoyed the first Rocky movie, but I was not impressed with the sequels. However, Creed is a different story, and if you liked the first Rocky, I think you will like this film.

This past weekend centered around our friend, Cory Wilson's, birthday. We pulled together a small impromptu cocktail hour for him on Friday at our house, and we ordered some great wood fired pizzas, pretzels with beer cheese sauce and edamame from The Snug. They did a great job, as always. On Saturday, we joined John and Cory for dinner in Atlanta at Umi, a fantastic Japanese restaurant adjacent to the St. Regis. We had pre-dinner cocktails at the St. Regis Bar, and I was delighted to discover that my friend, Hirut, works there now. I first met her many years ago at the Four Seasons Bar, and she has always taken great care of me. If you are in Atlanta for a special occasion and want great cocktails in an elegant room with wonderful service, try the St. Regis Bar, and ask for Hirut! You won't be disappointed.

Sunday was spent catching up on chores and sleep, and of course, it was time to get back into the kitchen for Sunday Supper! I wanted to keep it relatively simple, so I went with a Risotto of leeks, pancetta and asparagus tips. For the salad, I shaved the raw asparagus stalks and combined them with some baby arugula and pine nuts with a basic vinaigrette. The Italian theme continued with a rustic orange and olive oil cake. I served it with some Cointreau whipped cream, and it turned out well.

So on to another busy week at Grant Design Collaborative, and I look forward to next weekend when the Canton Main Street program will host the First Annual Art and Wine Walk in the Historic Downtown Loop! The holiday shopping event with feature over 20 stops and artists with different wines at each location. The hours will be Friday, December 11, 4-6 PM and Saturday, December 12, from 2-6 PM. I hope I will see you strolling and shopping from the talented artists and enthusiastic downtown merchants.


The Menu:

- Shaved Asparagus and Arugula Salad with Roasted Pine Nuts

- Risotto with Leeks, Pancetta and Asparagus Tips

- Orange Olive Oil Country Cake with Cointreau Whipped Cream


The Recipe – Risotto with Leeks, Pancetta
and Asparagus Tips


Ingredients:

5 cups low sodium chicken stock
1 tablespoon olive oil
8 ounces chopped pancetta
2 thinly sliced leeks – white and pale green parts only
1 1/2 cups arborio rice
3/4 cup dry white wine
1 cup asparagus tips
3 tablespoons finely chopped fresh Italian parsley
2 tablespoons unsalted butter
1/2 cup finely grated Parmesan cheese
Fresh Italian parsley leaves and additional grated Parmesan for garnishing

Directions:

Bring broth to simmer in medium saucepan.

Heat oil in heavy large saucepan over medium heat. Add pancetta and cook until crisp, stirring occasionally. Using slotted spoon, transfer bacon to paper towels to drain.

Add leeks to drippings in pan, and cook until soft, stirring about 4 to 5 minutes.

Add rice to pan and stir around 2 minutes. Add wine, and stir until absorbed, about 2 minutes.

Add 1/2 cup warm broth to saucepan, and stir until absorbed. Repeat adding broth and stirring until rice is tender but still firm to bite and sauce is creamy, stirring almost constantly, around 25 minutes total. Add asparagus tips, if using, in the last ten minutes.

Add pancetta, chopped parsley, butter, and Parmesan. Season to taste with salt and freshly ground pepper.

Garnish with more chopped parsley and freshly grated Parmesan,





Sunday, November 15, 2015

15 November 2015








It has been a chilly, but nice, Fall weekend in Canton, Georgia, and it's hard to believe Thanksgiving is coming week after next. The weekend began on Friday with happy hour cocktails at the Mancini's Tradition bar. I still love this bar and this room, and it was nice seeing several friends there that evening. Afterward, we had a another great dinner at Chon Ngern Thai Restaurant. The food just keeps getting better, and the service is warm and friendly.

On Saturday, we attended the Veterans Day celebration in Canon Park. It had been rained out the weekend before, but Saturday was picture perfect. I was asked to ride in the parade along with Mayor Hobgood and other City Council members, and it was an honor and privilege to pay tribute to our veterans. Sandy McGrew, Farris Yawn and John Rust also participated in the parade. On Saturday night, we went to the Cherokee Arts Center for the second annual "Variety is the Spice of Life" show. Sandy McGrew did a great job as emcee of the event, and the talent was incredible. It was nice seeing so many friends who came out to support this fundraiser for the Arts Center.

We came home right after the variety show because I was feeling under the weather. I felt a little better today but not great. It was chilly and overcast, so I decided I needed to spend some time in the kitchen. I searched around for a unique Southern comfort food dish, and I landed on a Chicken Bog. The dish is basically a version of chicken and rice with a southern twist. I sourced a few different recipes and my version was a hybrid with a few twists. I don't think these is anything more comforting than the smell of chicken cooking on a cloudy and cold Sunday afternoon. I decided I needed to serve something green with the bog, so I found some fresh Swiss Chard in season and wilted it with a little bacon and red wine vinegar dressing. For desert, I found an old recipe for a simple Georgia Apple Cake that is baked in a pie pan. It is very easy to make with just a few ingredients. I topped it with a Caramel Whiskey Sauce and some bourbon whipped cream. It was really wonderful and hassle free.

This week will require lots of planning Thanksgiving Day, and it is my favorite meal to cook all year long. I love the smell of turkey roasting in the oven, and I always get a bit nostalgic making my mother's cornbread dressing. I look forward to giving thanks for another year of blessings, especially when there is so much violence and sadness in this world. On that note, Vive la France...


The Menu:


- Deep South Chicken Bog

- Wilted Swiss Chard with Hot Bacon Dressing

- Georgia Apple Cake with Caramel Whiskey Sauce and
Bourbon Whipped Cream


The Recipe – Deep South Chicken Bog

Ingredients:

1 28 oz. can diced tomatoes, drained
3 tablespoons extra virgin olive oil
Freshly ground black pepper to taste
2 tablespoons unsalted butter
2 tablespoons peanut oil
4 chicken thighs trimmed of any fat
2 chicken breasts cut in half
Salt to taste
1 cup chopped yellow onion
1 cup chopped celery
2 garlic cloves, minced
2 cups uncooked long-grain white rice
4-5 cups chicken stock
2 sprigs fresh thyme
2 bay leaves
2-3 teaspoons hot sauce
2 tablespoons fresh lemon juice

Directions:

Preheat the oven to 350.

Drain the diced tomatoes, toss with olive oil and season with pepper to taste. Set aside.

Heat the butter and peanut oil over medium heat in an ovenproof dutch oven with a lid. Add the chicken thighs and saute for about 2 minutes per side until golden brown. Remove the thighs, season with salt and pepper, and reserve. Repeat with the chicken breasts using the same method. Pour off all of the grease and juices except for two tablespoons.

Add the onion and celery to the reserved oil, and saute over medium heat for about 5 minutes until translucent. Add the garlic and rice and saute, stirring for about 3 minutes until the rice is translucent.

In a small saucepan, heat the stock to a simmer. Return the chicken to the pot with the rice and add the hot stock, reserved tomatoes, herbs, and hot sauce. Stir well to combine. Add salt and pepper to taste. Cover tightly and bake in the preheated oven for 35 to 40 minutes until the chicken and rice are cooked and the liquid is absorbed. The bog is supposed to be very moist, so don't worry about excess liquid. Remove the thyme and bay leaves. Check the seasoning for salt and pepper, toss in the lemon juice, and serve immediately.




Sunday, November 1, 2015

01 November 2015








After a week in Las Vegas, it's very nice to be home. We traveled with Jeff's parents and had a great time. Several of our Canton friends joined us for a few days, including Rick and Elaine Roberts, Cory Wilson, John Clark, Jennifer Dunn, Luanne West, and Tom and Betty Roach. Rick, Elaine, John and Cory came out to see Olivia Newton-John's residency show, Summer Nights, at the Flamingo. I've been an adoring fan since I was seven years old and bought my dad her "Let Me Be There" album for Fathers Day. Once he played it, I took it back and have been a fanatic ever since. It's been 44 years since her first American hit song, a cover of Bob Dylan's "If Not for You," and she is still going strong. She is in excellent voice and still looks beautiful, and her show alone is worth the trip to Vegas. She nailed every high note and mesmerized the audience with her rendition of "Send in the Clowns." In fact, she was so entertaining, Jeff and I returned on Friday night to see her again! We also got to see Elton John at Caesar's Palace and David Copperfield at MGM. Both of those shows were also great.

Of course, we had some excellent food in Las Vegas. One of my all time favorites is Joe's Seafood, Prime Steaks & Stone Crab, and we had dinner there on two nights. I enjoyed a wonderful filet the first time and the largest King Crab claws I've ever seen on the second night. The King Crab are only in season two weeks out of the year, so that was a real treat. Of course I also had some Stone Crabs at both dinners since they also recently came into season. However, I did show some restraint by only having their Key Lime Pie the first time around. In addition to Joe's, I introduced the Browns to one of my only fast food favorites, In-n-Out Burger! It's always on my list in Vegas or whenever I am in California. In addition to the typical Vegas activities, we also spent a day at Red Rock National Park. The natural splendor is somewhat alien looking but dramatically beautiful.

We returned home on Halloween night, and I was bummed that I missed the last Canton Farmers Market. I made a comment on Facebook about my longing for one last baked good from Whim-Wham Art Farm, but low and behold, Mary Fischer-Mullins made a house call to leave a couple of their heavenly Cinnamon Rolls at my front door! I was very grateful for her generosity, and the gesture made my night. With the rainy weather today, I decided to make a pot of chili for Sunday Supper. I intended to bake cornbread to accompany the chili but opted at the last minute to make some Bacon and Chive Hoecakes from some Rocking S Farms cornmeal. It was the perfect choice, and we devoured all six of them.

This week will bring the municipal elections on Tuesday, and I am hoping for good results. It will also bring another trip out of town to meet with a client in Detroit, followed by an overnight trip to Chicago next Sunday. In spite of the hectic travel schedule, I am truly thankful for the business, great food, good friends and, oh, those summer nights that warm my heart in Fall.




The Menu:

- Savory Beef and Red Bean Chili

- Bacon and Chive Cast Iron Hoecakes


The Recipe – Bacon and Chive Hoecakes

Ingredients:

3/4 cup self-rising flour
1 1/4 cup fine cornmeal
2 tsp. baking powder
1/2 tsp. salt
2/3 cup low fat buttermilk
1/3 cup water
1/4 cup bacon grease (optional)
1/3 cup sour cream
1 egg
1/3 cup fresh chives, chopped
1/2 cup crisp bacon, finely chopped
Vegetable oil, combined with some bacon grease if desired, for frying

Directions:

In a medium bowl, whisk together flour, cornmeal, baking powder, and salt.

Combine buttermilk, water, bacon grease, sour cream and slightly beaten egg in a small bowl. Blend well until just combined.

Pour buttermilk mixture into dry ingredients, and mix just until a thick batter forms. Stir in chives and bacon, but don't over mix.

Heat oil and bacon grease in a cast-iron or heavy skillet over medium heat. Use about a quarter cup of batter for each cake, and cook them as you would pancakes. Fry on one side for about three minutes or until crisp and golden brown, then flip and cook for another couple of minutes. Add oil as needed, to avoid sticking, and place the hoecakes on a paper towel lined plate to absorb some of the excess oil. Serve warm.

Monday, October 19, 2015

18 October 2015










Fall has definitely arrived, and it has been a beautiful, yet chilly, weekend. Most of the weekend revolved around the Black and White Prohibition Gala on Saturday. The event was a fundraiser for the Cherokee Arts Center, and it was held at the recently restored Cline House in Waleska, just across from Reinhardt University. Phoebe Maze did an amazing job with the restoration of this historic home, and the Black & White Ball committee's hard work resulted in a beautiful evening. Guests enjoyed prohibition cocktails, a silent auction, dinner, a live brass band and even a black jack table. Although the weather provided a very cool evening, the crowd was warm and charitable. Thanks again to the Gala Committee for all of their hard work, and thanks to the attendees for their support of the Cherokee Arts Center.

While Jeff was over at the Cline House for set up, I ventured to the Canton Farmers Market to see what I could find. The market runs through the end of October, but there are still some great vendors with autumn produce and interesting handcrafted items. My first stop, of course, was to visit and shop with my friends at Whim-Wham Art Farm. They had baked some delicious homemade bagels, in addition to other breads and cinnamon rolls. I also picked up some beautiful watermelon radishes, Serrano peppers, cilantro and pesto. My client, Mercier Orchard, was also there with a nice selection of apples, so I bought a bag of Stayman apples.

After visiting the Canton Farmers Market, I spent most of the afternoon catching up on the back episodes of the third season of "A Chef's Life," Vivian Howard's Peabody Award winning show on PBS. I really love this program and believe it is the best cooking show on television at the moment. I enjoy it even more after meeting Vivian at the Charleston Wine and Food Festival in March. She is very down-to-earth and approachable, and her recipes are fantastic. I intend to make a pilgrimage to her restaurant, Chef & The Farmer in Kinston, NC very soon. In addition to the food, I am interested in seeing, first hand, how her restaurant revitalized a small town. It speaks to the power of innovation and proves that any small Southern city can become a destination with the right mix of merchants and restaurants.

On Sunday, we enjoyed breakfast sandwiches on Whim-Wham everything bagels and made our way over to the Victory Garden. We picked the last few crops of the year, including radishes, red Thai peppers and some very, very young baby carrots. I spent the afternoon using a quick method to pickle the radishes from the garden, Whim-Wham's watermelon radishes, the infant carrots and added some of the Thai peppers for a little heat. I used the radishes and carrots in an incredible salad for Sunday Supper. While the quick pickled vegetable were fermenting, I used the cilantro and Serrano peppers from Whim-Wham to make homemade Cilantro and Serrano Fettuccine. I have a hand-cranked pasta maker, and the process is tedious but well worth the effort. If you haven't made your own pasta, I highly recommend it! I used the fettuccine in a Italian/Mexican fusion dish with marinated grilled chicken and avocados. After drying for around an hour, my homemade fettuccine turned out great. It was very rewarding
and therapeutic.

In addition to the pickled radishes and carrots, the salad featured mandarin oranges, pepitas (shelled pumpkin seeds) and crumbled goat cheese. I squeezed the juice of half an orange over the salad and drizzled it with a homemade dressing of shallots, balsamic vinegar and olive oil. I must say this is one of the most delicious salads I have ever made or tasted. It was so fresh and the perfect taste of Fall. For dessert, I used the Mercier Stayman apples to make some apple rose tarts. It was easy and fun, and the apple roses turned out great. I found an old recipe for a caramel cream sauce to accompany the apple roses. While I was combining the three ingredients, – butter, brown sugar and evaporated milk – I remembered the sauce from my childhood. My grandmother made this caramel sauce, and one taste took me back to fond childhood memories. After all, that's what great food can do by evoking a taste of a special place and time and your life.

For many reasons, it was a special and memorable Sunday Supper and yet another enjoyable Fall weekend in my favorite small town,
Canton, Georgia!


The Menu:

- Fall Baby Lettuces with Pickled Watermelon Radishes, Infant Carrots, Pepitas and Goat Cheese

- Homemade Cilantro Serrano Fettuccine with Marinated Grilled Chicken and Avocado

- Apple Rose Tarts with Granny's Cream Caramel Sauce


The Recipe – Quick Pickled Radishes

Ingredients:

1 bunch radishes of your choice
¾ cup white wine vinegar
¾ cup water
3 tablespoons local honey
2 teaspoons salt
1 Whole Serrano or jalapeno pepper
½ teaspoon whole mustard seeds
6 black peppercorns
2 cloves garlic


Instructions:

Slice off the tops and bottoms of the radishes and slice into very thin rounds with a sharp knife or mandolin

Pack the rounds into a pint-sized canning jar with the pepper, garlic, peppercorns and mustard seeds.

In a small saucepan, combine the vinegar, water, honey and salt. Bring brine to a boil, stirring occasionally, and pour the mixture over the radishes.

Let the mixture cool to room temperature. Serve the pickles immediately or cover and refrigerate for later. The pickles will keep well in the refrigerator for several weeks, but they are nice and crisp about 5 days after pickling.


Sunday, October 4, 2015

04 October 2015




I am finally getting around to posting another Bill's Sunday Supper after my two week trip to Asia. I was in Hong Kong, China and Bangkok to art direct a photo shoot of one of Grant Design Collaborative's clients. The client, Decca, manufactures and sells high end furniture for hotels, offices and homes. Their products are beautifully crafted, and it was very intriguing to see their craftsmen making furniture by hand. While there, I stayed in their guest quarters which are more like a hotel. In China, their cooks prepared three meals a day, and the food was delicious. I posted a lot of these dishes on my Facebook page, along with other food I had in Bangkok. While the trip required many long, hot days in their factory and a brutal 22 hour flight to get there, it was a great adventure. As they say, however, there's no place like home, so I am happy to be back in Canton, Georgia!

After the hot and humid days in Asia, the cooler, Fall weather is refreshing. We spent last night in Blue Ridge to celebrate the birthday of our dear friend, Steve Martin. It was even cooler and rainier in the mountains, and we always have a wonderful time when we visit. So the rainy, Fall weekend required a piping hot pot of soup for tonight's Sunday Supper! Since we got back from Blue Ridge after noon today, I needed to cook a soup that was somewhat simple, so I opted for a classic Potato Leek soup. I have always loved cooking this hearty soup ever since I saw Julia Child make it when I was a kid. Over the years, I've added my own touches, but her recipe is the standard. Of course,
I had to make grilled cheese sandwiches to go along with the soup, so I added some crispy prosciutto di Parma and used Ciabatta rolls for
the bread.

The Potato Leek soup certainly hit the spot this evening, and the prosciutto and aged Vermont grilled cheese sandwiches were the perfect accompaniment. On our way to Blue Ridge yesterday, we stopped by Fainting Goat vineyard in Jasper. We really liked one of their red wines, 1812, so we bought a bottle and had it with dinner.

I am still trying to catch up at the office, and I am off to New Orleans for the AIGA Design Conference on Thursday. While I'm not looking forward to being away from home another weekend, I always enjoy the NOLA food scene, and it will be nice to catch up with some old friends. Here's hoping your Fall is filled with delicious food and new adventures!

The Menu:

- Potato and Leek Soup with Bacon and Chives

- Grilled Aged Vermont Cheddar and Prosciutto di Parma
Grilled Cheese Sandwiches


The Recipe – Classic Potato and Leek Soup

Ingredients:

2 medium leeks
2 bay leaves
20 black peppercorns
4 sprigs fresh thyme
2 tablespoons butter
2 strips bacon, chopped, plus more for topping
1/2 cup dry white wine
4 cups chicken stock
1 1/2 pounds russet potatoes, cubed
1 1/2 teaspoons salt
3/4 teaspoon white pepper
3/4 cup heavy cream
1/4 cup sour cream
2 tablespoons snipped chives and extra bacon for topping

Directions:

Trim the green portions of the leek and, using 2 of the largest and longest leaves, make a bouquet garni by folding the 2 leaves around the bay leaves, peppercorns and thyme. Tie into a package-shaped bundle with kitchen twine and set aside.

Halve the white part of the leeks lengthwise, and rinse well under cold running water. Slice the leeks thinly, crosswise, and set aside.

In a large pot over medium heat, melt the butter and add the bacon. Cook for 5 minutes, stirring occasionally, until the bacon is very soft and has rendered most of its fat. Add the chopped leeks and cook until softened, about 5 minutes. Add the wine and bring to a boil. Add the reserved bouquet garni of herbs, chicken stock, potatoes, salt and white pepper, and bring to a boil. Reduce the heat to a simmer and cook for 30 minutes, or until the potatoes are falling apart.

Remove the bouquet garni and, working in batches, puree the soup in a blender. If you have an immersion blender, you can puree the soup directly in the pot. Stir in the heavy cream and sour cream and adjust the seasoning, if necessary. Serve immediately, with some of the snipped chives and crispy bacon pieces sprinkled over the top.

Makes approximately six small servings.

The Table was Set for a Perfect Fall Birthday Celebration in
Blue Ridge, Georgia!



Sunday, August 30, 2015

30 August 2015












Finally, there's a hint of Fall in the air, and it was a beautiful weekend in Canton and North Georgia. Friday after work, I had a chance to catch up with my dear friends, Christi and Bruce Hinkley, for a cocktail at Downtown Kitchen. Summer has been so busy, and we both have been traveling a lot since Dancing for the Children. Afterward, I joined other friends at The Snug for a drink before we had an excellent dinner at Chon Ngern Thai Restaurant. This relative newcomer is located in the old Shoney's space, and their food is excellent. They also now serve beer and wine, so check them out if you like Thai food.

Saturday began, as always, with a trip to the Canton Farmers Market. It was a wonderful day for the market, and I scored onions, carrots, focaccia, spicy peanut brittle, parsley, sage and thyme from my friends at Whim-Wham Art Farm. I also found some pickled jalapeno and banana peppers, and a yellow watermelon. After the market, we ventured up to Mercier Orchard in Blue Ridge for lunch and to pick up a few cartons of their hard cider that Grant Design Collaborative recently designed for them. We have had a blast working on this and other projects with the Mercier team, and it will be exciting to see the hard cider in retail stores in the near future. I also picked up some other key ingredients for tonight's Sunday Supper at Mercier: Logan Turnpike Mills Course Cornmeal from Blairsville, apples and some of their amazing apple cider doughnuts. Of course, the Mercier Market was very busy, and if you visit them in a few weeks, be on the lookout for our new signage and apparel we designed for the market!

After enjoying some Mercier Hard Cider on their outdoor deck, we began our journey back to Canton via a couple of stops at two new vineyards in North Georgia's growing wine country. Our first stop was Chateau Meichtry in Talking Rock. We enjoyed a glass of wine and live music in their scenic outdoor courtyard. Mountain Valley Farm is very close by, so we stopped there next to pick up some grass fed beef and heritage bacon. Mountain Valley is a fantastic place to buy local, organic and grass fed beef and heritage pork, and their products are of the highest quality. Our last stop before dinner was Engelheim Vineyard in Ellijay where we got to observe their wine crushing process and interesting conversations with the owners. The wine was great, and the setting was charming. I highly recommend both of these vineyards for a tasting or a fun weekend excursion. We enjoyed a wonderful dinner at 61 Main in Jasper. This lovely restaurant uses locally sourced products in all of their dishes, and the food is amazing! It is also worth the drive from Canton for lunch or dinner.

Today, I spent all afternoon in the kitchen putting all of my foraged ingredients to good use in tonight's Sunday Supper. The Fall-like weather inspired me to cook a pot of Italian beef stew. Mountain Valley's grass fed stew beef was delicious, especially when combined with Whim-Wham's organic carrots, onions and herbs. I used the Logan Turnpike cornmeal to make herb polenta, and I served the stew over the top. For an appetizer, I made a special treat for our friend, John Clark, who is a native of Wisconsin. Gene and Elly Hobgood just returned from a trip there, and they brought him one of his favorite things – cheese curds! So, I fried them for him, and they were just as delicious as he described them to be. Mercier Orchard inspired tonight's dessert, an apple bread pudding made from their apple cider doughnuts! I served it with Bourbon whipped cream, and it was divine.

Now, I'm looking forward to Fall and all of the delectable dishes and exciting projects the season will bring.

The Menu:


- Italian Beef Stew

- Logan Turnpike Mills Herb Polenta

- Whim-Wham Art Farm Parmesan Focaccia

- Mercier Orchard Apple Cider Doughnut
Bread Pudding


The Recipe – Mercier Orchard Apple Cider Doughnut Bread Pudding


Ingredients:

1 dozen Mercier Apple Cider Doughnuts cut or torn into 1 inch pieces
5 tablespoons unsalted butter
2 large Mercier apples of your choice: peeled, cored and cut into 1/2-inch pieces
1 cup sugar
1/2 teaspoon cinnamon
1/4 cup brandy
3 large eggs, beaten
2 cups milk
1 vanilla bean, split and seeds scraped
Bourbon whipped cream for serving

Directions:

Preheat the oven to 350°. Spread the doughnuts on a large rimmed baking sheet and toast for about 10-15 minutes, stirring once or twice, until toasted and dry.

In a large skillet, melt the butter then add the apples and 1/4 cup of the sugar to the skillet and cook over moderate heat, stirring occasionally, until the apples are golden and softened, about 15 minutes. Stir in the cinnamon. Remove from the heat and add the Brandy. Return the skillet to the heat and cook until the sauce is syrupy, about 1 minute. Reserve the butter sauce from the pan.

In a large bowl, whisk the eggs with the milk and the remaining 3/4 cup of sugar. Scrape the vanilla seeds into the eggs and milk. Add the toasted doughnuts and apples, and toss until evenly coated. Let stand for 5 minutes to allow the doughnuts to absorb the custard.

Butter a medium baking dish then add the bread pudding mixture. Drizzle the reserved butter sauce from the apples on top. Bake for about 50 minutes, until the custard is set and the top is golden. Let the bread pudding cool slightly, then serve with whipped cream.




Sunday, August 23, 2015

23 August 2015 – Brunch Edition












Welcome to the Brunch Edition of Bill's Sunday Suppers!

Last week was very busy but also a lot of fun. Mayor Hobgood was out of town and had to miss his first City Council meeting in seven and a half years, so I had an opportunity to act as Mayor Pro Tem at Thursday's meeting. The meeting went well, and we got a lot accomplished in just under 45 minutes, including passage of the 2016 fiscal budget that represented a slight tax decrease.

Saturday began as usual with a trip to the Canton Farmers Market and a stop for coffee and bagels at Cup-Up. I also made it out to Cherokee Market to pick up some additional produce and farm eggs since there were none left at the market. The rest of the day was spent cleaning and prepping for today's special brunch guests. After cleaning and then baking some cheese wafers, we cleaned up and went over to Soleil to celebrate the birthdays of some friends, Frank and Micki Farley. They, along with two others, threw a big party in the clubhouse, and of course it was a lot of fun. Whenever there is a party at Soleil, I know it's going to be a great time. Afterward, we dropped by Downtown Kitchen to wish another dear friend, Jennifer Dunn, bon voyage on the eve of her two week European adventure.

So this brings me to Sunday, and today was all about brunch with three of my best girlfriends from Berry College; Kelly MCCafferty Christofferson, Wendy Grace Williams and Mary Clare Flaherty Phillips. Kelly was visiting Atlanta from Chicago for her high school reunion, so the girls decided they wanted to do brunch. Much to my delight, Kelly wanted to see Canton, so I offered to cook brunch. Wendy is a great cook also, and she brought a delicious Grits and Greens casserole. Mary Clare picked up some decadent jumbo cupcakes from Alpine Bakery, and Jeff whipped up some refreshing mimosas. For brunch, I made Southern cheese wafers, brown sugar and cracked pepper bacon, baby lettuces with strawberries, feta and smoked almonds, salt and pepper cream biscuits and Anne Quatrano's Frittata with Fresh Herbs. We had tried Anne's frittata at the Southern Betty Brunch in March during the Charleston Wine and Food Festival, and it was as nice as I remembered. I figured if it was good enough for the Food and Wine Festival, it would be good enough for my own Southern Berry Bettys.

We brunched on the Side Porch at One Britt and caught up with each other. Wendy brought an album of college photos from our Berry days, and it was a lot of fun reliving those awesome memories – eighties hairstyles and all. Of course, four hours had passed before we knew it, and we had to say our goodbyes. Hopefully, we will all get together again soon, along with the rest of our old gang. Brunch with these beautiful ladies and sharing "many memories of the silver and the blue" was a perfect ending to a busy week. Brunch was exceptional, and I ate a lot of food. Most of all, my heart is full, and I am very thankful to have such wonderful memories from college and lifelong friends that never
seem to age.


L to R: Kelly, Mary Clare, Billy, Wendy


The Menu:


- Southern Cheese Wafers

- Bacon with Brown Sugar and Cracked Pepper

- Frittata with Fresh Herbs

- Baby Lettuces with Strawberries, Feta and Smoked Almonds

- Miss Wendy's Grits and Greens Casserole

- Salt and Pepper Cream Biscuits


The Recipe – Frittata with Ricotta and Fresh Herbs (adapted from Anne Quatrano)


Ingredients:

1 tablespoon chopped chives
4 garlic cloves, halved
1 teaspoon chopped thyme
8 large farm eggs, beaten
1/2 cup freshly grated Parmesan cheese
1/3 cup ricotta cheese
3 slices of white bread, cut into 1/2-inch cubes
Salt and freshly ground pepper
1/3 cup heavy cream
1/2 cup extra-virgin olive oil

Directions:

Preheat the oven to 350°. In a small saucepan, simmer the garlic in the olive oil over medium low heat until soft and golden, around 7 minutes; discard the garlic. Toss the diced bread with 1 tablespoon of garlic oil in a pie pan, and bake for 6 minutes, or until crisp. Leave the oven on.

In a medium bowl, whisk the eggs with the Parmesan, cream, chives and tarragon; season with salt and pepper. Whisk in 1/4 cup of the garlic oil.

In a 10-inch nonstick, ovenproof skillet, heat the remaining garlic oil until shimmering. Whisk the eggs again, then add to the skillet and cook without stirring for 1 minute, until just set around the edge. Using a rubber spatula, lift the edge and tilt the pan so the uncooked egg runs underneath. Continue until the eggs are mostly set, about 3 minutes. Spoon the ricotta in small dollops over the frittata; season with salt and pepper. Sprinkle with the croutons. Bake for 4 minutes, until fluffy and set. Slide onto a large plate, cut into wedges and serve immediately.




Monday, August 10, 2015

09 August 2015















What a sweet and rewarding weekend in Canton, Georgia! It began with the August First Friday, and downtown was packed with friends and families enjoying the music, food, shopping and classic cars. I caught up with my dear friends, Beth and David Riordan, owners of Crabapple Tavern. They commented how much downtown Canton had changed since they moved to the area years ago and how great it was to see the positive momentum. Once again, hats off to our Main Street board and the hard working volunteers who make this and other memorable events happen. Not only do they bring new customers into our downtown shops and restaurants, a fact I witnessed once again on Friday night, they also promote Canton as a destination and wonderful city to live, work and play.

After spending some time at First Friday, I had to retreat to the Kitchen at One Britt to continue my pie baking in anticipation for Saturday morning's first annual Pie Contest at the Canton Farmers Market. I was so excited about this contest, and Micki Farley and the other participants did a fantastic job with the logistics. While I love to cook, I am not necessarily an accomplished baker, but I decided to challenge myself. After lots of deliberation and, what some would call obsession, I decided to bake two pies: a Georgia Peach Pie and a Cast Iron Heirloom Green Tomato Pie. The green tomato pie is an old Southern recipe that was used as a substitute for a Summer, out of season, apple pie. It has similar spices and flavors, yet offers a distinctive and unique personality. While baking my pies, I kept thinking about my grandmother and great aunts. They loved pie, and each of them had their special recipe. They would rotate between each of their homes, with a pie in tow, and enjoy their creations with a pot of coffee, fresh from the percolator. It was so hot, they would pour it into their coffee cup saucers to cool and sip it from there. As an imaginative young Southern lad, I just knew this was how the ladies drank their coffee in France!

I finished my pies around 1:30 AM on Saturday morning and attempted to sleep, but it was impossible in a house filled with the aroma of fresh baked pies! I kept having nightmares about burnt crusts and running fillings, so I finally just got up around 6 AM to check on my creations. They were still looking good, sitting pretty underneath their tea towels. I longed for a percolator but settled for the Keurig, wishing the coffee was hot enough to drink from a saucer. After making some Bourbon whipped cream to dollop atop the Georgia Peach Pie, we carefully wrapped the pies and transferred them like Faberge Eggs to the Farmers Market for the contest. After a meticulous blind tasting by the judges, my efforts paid off, and my Cast Iron Green Tomato Pie garnered First Place in the Adult category. I was very pleased, and congratulations are in order for Shelly Farrar of Riverstone Corner Bistro for her First Place Key Lime Pie winner in the Professional category.

After recovering from a lack of sleep, Sunday was dedicated to some house chores and, of course, some foraging for Sunday Supper ingredients. We finally found some time to venture up to Emily's Garden at Haradon Farm in Ball Ground. This great little farm stand features a variety of locally grown produce and canned items from Robby Westbrook's farm. I scored some of the season's last silver queen corn, banana peppers and two bags of fresh shelled purple hull peas. After leaving Emily's, we swung by Frankfurt Doner and Meats in downtown Ball Ground to pick up some of their infamous smoked pork chops. All of these ingredients found their way into tonight's Sunday Supper, in addition to some local okra that was given to us by our dear friend and neighbor, Pat Gold, jalapeño peppers grown by best friend, Cory Wilson, and our very own figs from One Britt. I even resurrected the Bourbon whipped cream for dessert to top my sweet shortbread biscuits with honey and brown butter caramelized figs.

So I basked in the glory of my blue ribbon, and Jeff and I dined like kings with our good friends, Cory and John, on the Side Porch at One Britt. I have no doubt, whatsoever, my granny, Aunt Jody, Aunt Aileen and Aunt Reenie were there too.

The Menu:

- BBQ Smoked Pork Chops

- Fritto Peperonis e Verdura – Fried Pepper Rings, Okra and Pickles with Buttermilk Ranch

- Purple Hull Peas with Smoked Ham Hock

- Okra and Bacon Pancakes

- Sweet Buttermilk Biscuits with Honey Caramelized Figs
and Bourbon Whipped Cream





The Recipe – Cast Iron Green Tomato Pie

Dough Ingredients:

2 1/2 cups all-purpose flour
2 tbsp. sugar
1/2 tsp. salt
1 cup butter, chilled and cut into small pieces
4 oz. chilled buttermilk
1 tsp. apple cider vinegar or chilled vodka

Preparation - Dough

Place flour into a large bowl. Add sugar, salt, and butter, mix well. Transfer the mixture to a food processor, and pulse together 3 to 4 times until the texture of coarse meal. Return to mixing bowl, then add buttermilk and vinegar or vodka, and work them into the dry ingredients. As a dough begins to form, fold it over itself a few times. Once the dough comes together, transfer to a floured surface and knead once or twice until all ingredients are combined. Divide dough in half and form into two discs. Wrap each in plastic and refrigerate for 45 mins or overnight. roll about half the dough into a circle 12 to 13 inches in diameter. Lightly flour the side of the dough facing up and place the rolling pin centered on the edge closest to you. Place your thumbs under the edge of the pie dough and roll it up onto the pin. Reserve the remainder of the dough for the lattice on top of the pie. Refrigerate both until ready to use.

Ingredients – Filling

2 slices smoked bacon
6 dark green but firm tomatoes
1 Tbsp. cinnamon
1/2 tsp. kosher salt
3/4 cup white sugar
1/4 cup light brown sugar
5 tbsp. all-purpose flour
1½ tbsp. melted butter
1 tsp. lemon juice
1 tsp. grated lemon peel
½ tbsp. apple cider vinegar
2 tbsp. light molasses
Egg wash

Preparation – Filling and Assembly

Place a 10-inch cast-iron skillet over medium heat. Add bacon and cook until fat is rendered. Remove bacon and place skillet in a cool place to sit until fat has solidified. Slice the green tomatoes into 8-12 wedges, depending on size. Place wedges into a large mixing bowl; add cinnamon, salt, sugar, and flour, then toss well to coat. Next add butter, lemon juice and peel, vinegar, and molasses. Toss again to make sure all ingredients are combined thoroughly.

Once the skillet is completely cool, spread the bacon fat over the bottom and sides of the pan. Roll one disc on the pie crust into a 12 to 13 inch circle and place into the pan to form the bottom crust. Crimp the edges in a decorative pattern, and pierce the center of the crust with a fork a few times. Layer the tomato wedges inside the crust, and pour over the remaining liquid. Roll out the remaining dough and cut into strips. Braid the strips over the top in a lattice pattern, and brush with egg wash. Bake at 350 degrees for 45 to 60 minutes, or until crust is golden brown and tomatoes are cooked through. Cool on a rack before serving.

Monday, July 27, 2015

26 July 2015
















What a week! On Wednesday, I became a Great Uncle, once again. This time around, my darling niece, Kelly Keaton, delivered Sweet Caroline via an emergency C-Section around 7:30 pm. After some scary and anxious conditions, both are finally home and doing well. Caroline is adorable, and Kelly and her husband, Josh, are going to be wonderful parents. Congratulations to both of them, and I just wish my late sister, Stacy, were here to hold her beautiful granddaughter. I guess it will be my job to spoil her enough for both of us!

On Saturday, I had the distinct honor of being one of the judges of the annual Tomato Sandwich Festival at the Canton Farmers Market, so I hit Cannon Park bright and early to do my shopping. What a great selection of wonderful produce, fruits and handmade items! I came home with farm eggs, ground cherries, sage, parsley, potatoes and even a "Locally Grown" Onesie and Burping Cloth from Whim-Wham Art Farm. My bounty also included okra from Great Scott Farm, bacon from Joyful Noise Acres, two varieties of heirloom peaches from Pearson Farm, and of course, a delicious cup of coffee from Cup Up! The Farmers Market is truly at the height of the season, and it was great to see such a crowd out supporting our local farmers and Main Street program.

After hauling my items home and doing a couple of chores, I returned to the gazebo in Cannon Park to join my fellow judges, Mayor Gene Hobgood and Rep. Mandy Ballinger, for the Tomato Sandwich Festival. As usual, Roy Taylor did an excellent job with this event in celebration of our local community gardens, and there was a great turnout. We judges a nice variety of tomatoes and homemade bread. After the winners were announced, attendees lined up for all the tomato sandwiches they could eat. Events like these and the people in our community that volunteer for them are just more reasons why I love Canton so much.

Sunday began with breakfast at Keithsburg Cafe and lots of work around the house. After a little time cooling off in the pool, I began to put my Farmers Market purchases to good use in the preparation of Sunday Supper. I was really fascinated with the ground cherries from Whim-Wham, and my research revealed they are an obscure and almost forgotten seasonal gem that are in the same genus as tomatillos and same family as tomatoes. They are small, covered in a husk and savory with a slight sweet taste. It was really fun experimenting with them, and I used them in two dishes: heirloom tomato and ground cherry salad with basil olive oil and Smoked Hawaiian Sea Salt and in my dessert – a sweet corn and ground cherry muffin, grilled Pearson peaches and marscapone cheese with agave nectar. Both were interesting and delicious, one savory and one sweet. For the protein, I celebrated my Grand Niece by making Pulled Chicken with "Sweet Caroline" vinegar BBQ sauce. Jeff made some awesome dill zucchini pickles with the squash from the Victory Garden, so I served it with the BBQ. The sides included okra chips and roasted potatoes with sage and garlic. The locally-sourced Sunday Summer struck the perfect note on the Side Porch at One Britt, enhanced by the late July musings of the Cicada Symphony.

Here's to the promise of new life, tomato sandwiches and the farmers who feed us.


The Menu:

- Pulled Free Range Chicken with Sweet Caroline BBQ Sauce and Dill Zucchini Pickles

- Heirloom Tomatoes and Ground Cherries with Basil Olive Oil and Smoked Hawaiian Sea Salt

- Okra Chips

- Roasted Potatoes with Sage and Garlic

- Sweet Corn and Ground Cherry Muffins, Grilled Peaches and Marscapone Cheese with Agave Nectar


The Recipe – Sweet Corn and Ground Cherry Muffins with Marscapone Cheese and Agave Nectar

Ingredients:

1 cup all-purpose flour

1 cup finely ground cornmeal

1/2 cup sugar

1 tablespoon baking powder

Kosher salt

2 large eggs

1 cup buttermilk, at room temperature

1 stick unsalted butter, melted

1 cup fresh corn kernels (from about 1 1/2 ears)

1/2 cup mascarpone cheese

1 1/2 tablespoons honey


Directions:

Preheat the oven to 350. Line a 12-cup muffin tin with liners. In a medium bowl, whisk the flour, cornmeal, sugar, baking powder and 1 teaspoon of salt. In a large bowl, beat the eggs with the buttermilk, agave nectar and melted butter. Whisk in the dry ingredients, then fold in the corn kernels and ground cherries, if using. (You can leave them out and just have sweet corn muffins.)

Spoon the batter into the prepared muffin cups. Bake for 18-20 minutes, until a toothpick inserted in the center of the muffins comes out clean. Let the corn muffins cool in the pan for 10 minutes before turning out onto a wire rack to cool completely.

In a small bowl, whisk the mascarpone with the agave nectar. To serve, split the muffins in half and toast with butter (optional). Top with the marscapone mixture and grilled or fresh fruit, if desired.




Monday, July 13, 2015

12 July 2015










Summer is in full swing, and the local produce is at its peak! Our plot at the Victory Garden East is beginning to produce a variety of tomatoes, squash, peppers and even some red okra. I had my eye on around a dozen ears of beautiful corn in the garden, but it appears the deer got to them first. Luckily, the local crops are now coming in, so it was easy to find. In addition to the Victory Garden, the Canton Farmers Market is in full swing, and the locally grown fruit and vegetables are selling fast these days. If you haven't visited the Farmers Market, now is the perfect time to check it out on Saturdays from 8 AM until Noon in Cannon Park.

After a day of errands and chores, we treated ourselves to a last minute event in Atlanta on Saturday night to see Anthony Bourdain at the Fox Theater. His live talk included stories from his culinary travels, social commentary on trendy food movements, and some entertaining banter about some of today's celebrity chefs. He also did a Q&A with the audience at the end, and he was quick on his feet, intelligent and very funny. Before the show, I finally got a chance to check out Illegal Food in Virginia Highlands. It was worth the wait for one of the best hamburgers I have had in Atlanta. Check it out if you have a chance.

On Sunday, our first stop was Cherokee Market to celebrate the one year anniversary at their new location in Lathemtown. As you may recall, their previous location, the Historic Bell's Store on Highway 20, was demolished to make way for a Flash Foods convenience store and gas station. Sadly, the plans were abandoned after the demolition, and the lot stands empty today. However, Cherokee Market was buzzing with customers, local food vendors, bluegrass music on the back porch and Scott Boys BBQ out back! We had lunch with some great friends and picked up some supplies for Sunday Supper. Congratulations to Lisa Meyer and her team at Cherokee Market for their success and perseverance!

The summer heat and promise of fresh corn created a craving for real Mexican food, so I had to visit one of my other favorite shopping destinations on Sunday afternoon, Carcniceria Ramirez on Marietta Road. This authentic Hispanic grocery store is such a delight, and they never disappoint. Their produce, meats and bakery items are amazing, and of course, you can find any ingredient you need to prepare home cooked Mexican food. I loaded up on everything I needed to cook my Mexican dishes from scratch, including corn tortillas, salsa and guacamole.

I spent the rest of the afternoon in the kitchen preparing fresh salsa, chunky guacamole, grilled Mexican corn, and marinated flank steak and chipolte chicken tacos on handmade tortillas. Yes, tacos sounded like a simple idea to begin with, but cooking everything from scratch took some time and effort! In the end, it was all worthwhile and delectable. There is no replacement for making everything yourself from locally sourced or grown ingredients. Some may find the process a bit tedious and obsessive, but it's just another Sunday Supper for me.


The Menu:

- Chunky Guacamole with Homemade Tortillas and Salsa

- Grilled Flank Steak Tacos with Roasted Poblano Rajas

- Chipolte Chicken Tacos

- Grilled Mexican Corn with Crema, Cheese and Chile


The Recipe – Grilled Flank Steak Tacos

Ingredients:

2 medium white onions, sliced into 1/2 inch rounds

4 garlic cloves, roughly chopped

4 Tbsp fresh lime juice

1/3 chopped cilantro

1/2 Tbsp salt

1/4 Tbsp pepper

1 pound flank or skirt steak, trimmed

3 medium poblano chiles

Vegetable or olive oil for brushing

Lime wedges for serving

12 good quality corn tortillas, warmed or, better yet, homemade!

Directions:

Combine 4 of the onion rounds, garlic, lime juice, cilantro, salt and pepper in a food processor. Process to a smooth puree. Place the steak in a non-aluminum baking dish and smear the marinade over both sides. Cover and refrigerate 1 hour or up to 8 hours.

Heat gas grill to medium-high or let your charcoal grill burn until the coals are covered with gray ash. Turn the burners in the center of the grill to medium-low or bank the charcoal to the sides of the grill for indirect cooking. Lay the chiles on the hottest part of the grill, and cook, turning occasionally, until the skin is blistered and blackened uniformly all over, about 5 minutes. Be careful to only char the skin, not the flesh. Remove the chiles from the grill, and cover them with a kitchen towel or place in a brown paper bag to steam.

While the chiles are steaming, brush the remaining onion slices with oil, and lay the whole rounds of onions on the grill in a cooler spot. When they start to soften and are browned, about 10 minutes, use a spatula to flip them and brown the other side. Transfer to an ovenproof serving dish and break the rings apart.

Rub the blackened skin off the outsides of the chiles, then pull out the stems and seed pods. Rinse briefly to remove stray seeds and bits of skin. Slice into 1/4 inch strips, stir into the onions and season with salt.

Remove the steak from the marinade and gently shake off the excess. Oil the steak well on both sides, and lay it over the hottest part of the grill. Grill, turning once, until richly browned and done to your liking, about 1 1/2 to 2 minutes per side for medium rare.

Cut the steak into 3-4 inch sections, then cut each section into thin strips across the grain. Mix with the chiles and onions, season with salt and set on the table, along with the limes wedges and hot tortillas to make into soft tacos. Makes 12 tacos. Serves 4.


The F&H Burger from Illegal Food!