Tag: Recipes: Entrees
Kamal Grant’s Coca-Cola Chicken
Kamal Grant, owner of Sublime Doughnuts, has built a career devising flavors no one expects to see in a doughnut box, like strawberry shortcake and Reese’s Peanut Butter Cup. But long before that, his mother, Nidia Grant, was innovating at the family dinner table.
Ford Fry’s Brisket Sandwich
Dinners at the suburban home of Ford Fry, chef-owner of JCT Kitchen and No. 246, typically revolve around the Big Green Egg perched on the spacious deck in back. What emerges from the ceramic smoker takes him back to gatherings he attended as a youth at his grandfather’s ranch outside of Houston.
Jason Hill’s Poached Chicken with Rich Stock
This is an extra recipe for an article originally published in our June 2011 issue.
Jason Hill’s Ellijay Chicken and Dumplings
Jason Hill, chef-owner of Wisteria, used to gripe about leaving his Atlanta friends behind to spend weekends at his grandparents’ house in Ellijay—especially in the summertime.
Pan-broiled Rainbow Trout with Sage, Onions, and Wine
From "New Southern Kitchen: Traditional Flavors for Contemporary Cooks" by Damon Lee Fowler
Shrimp and Green Tomato Gumbo
From "New Southern Kitchen: Traditional Flavors for Contemporary Cooks" by Damon Lee Fowler. Here are most of the traditional ingredients of a good seafood gumbo, but with a twist: green tomatoes replace the usual ripe ones.
Grit-Style Chilaquile Casserole
From "The Grit Cookbook" by Jessica Greene and Ted Hafer. Another way to enjoy Grit Pintos or, in a pinch, canned seasoned pinto beans. Ideally, toss on some Grit Salsa just before serving.
Meatloaf with Tomato Sauce
From "Mary Mac's Tea Room" by John Ferrell. A very good, hearty meatloaf re-created in Mary Mac's kitchen by Flora Hunter for more than thirty-five years — and it is as popular as ever.
Louis’s Brown Oyster Stew with Benne Seeds
From "The Food, Folklore, and Art of Lowcountry Cooking" by Joseph E. Dabney. For this traditional Lowcountry stew, I am indebted to the prize-winning Chef Louis Osteen of Charleston, Pawleys Island, and Captiva Island, Florida fame (and now at Lake Rabun Hotel northeast of Atlanta). He says this is one of his most popular winter soups.
Potato Crêpes with Fresh Herb Cheddar Cheese Sauce
From "The Grit Cookbook" by Jessica Greene and Ted Hafer