Pretty Southern

Category: Food

Food

  • Quite Keen Quinoa

    In the kitchen, as in life, sometimes y’all have to take a bunch of goodness, throw it in a pot, boil, simmer, and pray for the best. That’s basically how this Pretty Southern recipe came to be; however, we had a bit of help from our pal: Chelsea Cook. As a girl on the go, Cook has to get creative with her cooking, and she came up with the brilliant creation of quinoa with cilantro, goat cheese, then a dash of sriracha. We’ve modified ours with a few extra ingredients. Most Southern kitchens (at least the healthy ones) should have these ingredients handy but if not this recipe will literally cost less than a few bucks at your local grocery store. We’re quite keen on this quinoa recipe and hope y’all will be too!

    • 1 & 3/4 cups  water
    • 1 teaspoon extra virgin olive oil
    • 1 box quinoa (we picked the roasted red pepper & basil flavor)
    • 1 cup chopped kale (buy a big bag of the pre-chopped then use the rest for smoothies!)
    • 1 cup fresh cilantro (leaves only)
    • 1 tablespoon minced garlic
    • 1 tablespoon lemon juice
    • 1/4 cup crumbled goat cheese (or to taste)

    Bring the water, olive oil, and quinoa to a boil. Once boiling, add the seasoning packet from the box and reduce to medium heat. Keep a steady boil and DO NOT COVER. While the quinoa is cooking, rinse the kale and cilantro. We used a full bunch of cilantro but picked all the leaves off the stems for about a full cup of packed herbs.

    After 10 minutes, add the kale. Keep it boiling for 4 more minutes then remove from heat. Add the lemon juice and garlic. Cover and let stand for 5 minutes, then fluff with a fork and mix in the cilantro. Do this quickly to keep the steam in the pot, as it will help release the flavor of the herbs. Let your pot stand for 3 more minutes then add the goat cheese. Serve immediately.

    A heart healthy dinner of tilapia & quinoa

    And if you like your quinoa spicy, add a dash of sriracha. We served ours with grilled tilapia marinated in Tex Blair’s BBQ Rub and topped with a bit of the fresh cilantro. It made enough for leftovers so we’re quite keen on having this quinoa again the next day!

  • Bantam + Biddy

    Forget Chick-Fil-A because Atlanta has a brand new option for delicious chicken…and it’s healthy for you too. Bantam and Biddy, a fast casual chicken restaurant concept from Shaun Doty (of Shaun’s and Yeah Burger fame) is now open for business in the Ansley Mall. This new Midtown establishment has the potential to be both a destination dining experience and also a neighborhood joint where families can eat or get food to go. Doty (featured above) and his partner Lance Gummere (formerly of the The Shed at Glenwood) are birds of a feather sharing passions for locally pastured and all-natural poultry, plus seasonal, organic veggies and other regional fare.

    Start with the Bee’s Knees cocktail: a delightful concoction of gin and juices. It’s pink, and it tastes pink, which makes this drink about as Pretty Southern as gin can get! Along with a cool cocktail list, there’s a decent selection of wine and craft beer. For appetizers, we sampled the Pimento Cheese and Chopped Chicken Livers.

    For an entree, the pesto penne topped with roasted chicken is sure to please. Other fantastic menu options include a Meat & Three combination. We recommend the half-rotisserie chicken served with sides such as duck fat fries, Brussell sprouts, and creamy mac & cheese. Some other favorite items on the old Shaun’s menu have also made an appearance, including the schnitzel. Bantam + Biddy is also now serving breakfast!

    But don’t forget dessert! There’s a lovely case proffering mini pies in a variety of flavors including Cherry, Lemon Meringue and the Banoffee (banana caramel toffee). Bantam + Biddy is already so good there are even rumors of a second location at Atlantic Station (eta to open in early 2013). For more information on Bantam + Biddy, Like them on Facebook PLUS claim their offer for a free chocolate chip pecan OR gluten free chocolate chip while supplies last.

  • The Big Grill

    On Friday, Oct. 5, Atlanta foodies gathered in Tech Square to worship at the altar of The Big Grill. Dozens of Atlanta’s best grill-masters catered in slabs of beef, brisket, pork, chicken for a VIP kickoff event to start the 11th Annual Taste of Atlanta: Grills Gone Wild. Crisp fall weather and a starry sky surrounded the luminous white tent decked out with twinkling lights. Tables laden with some of the most creative concoctions to come off a grill satiated palettes. Libations provided by American Spirit Whiskey and Stella Artois got the crowd just as fired up as the numerous grills.

    Shrimp & Grit Cake from Leon's Full Service

    The proceeds from the Big Grill went to benefiting Georgia Organics. Many of the chefs chose to focus on using fresh flavors paying homage to their Southern roots. Spring Mountain Farms and Buckhead Beef were both proud sponsors for the event, along with Gas South. Throughout the night, chefs scurried back and forth from the grill pit with more than a dozen big grills to the tasting tables inside the tent. They sure worked their tails off for a good cause!

    Succulent ribs from Community Q BBQ

    Decatur’s barbecue hotspot Community Q BBQ supplied some of the best ribs of the whole weekend. Jay Swift of 4th & Swift wowed the crowd with his chocolate-pork concoction. Drew Belline and Ford Fry of No. 246 served up a grilled date wrapped in prosciutto and barbecue sauce. And Ron Eyester of Rosebud presented a “pickled chicken”
    Hangar Steak with scented rice (one of the best steaks ever!) was a very clever combo on behalf of STK.

    STK Atlanta's sampling

    Diners lined up waiting for their steak, hot off the grill then topped with a spicy pepper sauce. Another popular selection was the shrimp tacos served by famous Atlanta chef Kevin Rathbun. After dining, patrons danced the night away to the tunes of Yacht Rock Schooner and played games courtesy of sponsor Harrah’s Casino. Even the chefs got in on the fun!

    Zeb Stevenson with Kevin Patrick

    Chef Zeb Stevenson of Livingston, fresh from Yelp’s Ginger Fest the night before at Proof & Provision, took a moment to pose with Pretty Southern’s resident photo guru Kevin Patrick. Big Grill was a hot start to a weekend filled with fabulous food.

  • Czar Ice Bar

    The Russians may be cold rulers; however, they have nothing on Czar Ice Bar. Atlanta’s newest destination for creative cocktails is the epitome of cool. Nestled in the heart of Buckhead’s bar triangle, this joint is equal parts Southern hospitality mixed with 300 different vodkas in a beautiful setting surrounded by gorgeous people. Oh yeah…and the sushi is to die for!

    Of course, being Buckhead’s newest royalty, the house vodka at Czar Ice Bar is Russian Standard. Y’all can try any of their delicious martinis but beware (like the Russian mafia) they are quite powerful. But Czar, being filled with charm, decided to offer a clever way to sample multiple types of vodka. Guests can build their own flight with any of the distilled liquors in a variety of flavors – all made in-house. And the sampling of four vodkas is served on a block of ice!

    The Cucumber vodka is distilled for just three hours while some of the fruit infusions such as Melon and Mango take a full 24 hours to develop their unique flavor. We highly recommend the Blue Ginger, Pineapple, Strawberry, Blueberry, and the somewhat spicy Jalapeño. Czar’s mixologists got very creative when they distilled Krispy Kreme in vodka (see photos of these delicious treats above) and even tried a green Skittle vodka which sold out in a flash.

    Management says Czar has already hosted a few ATL celebrities including Young Jeezy, Sheree from The Real Housewives of Atlanta, and players from the Hawks, Braves and Falcons. Yet the most unique celebrity is Czar’s very own sushi connoisseur. Master Sushi Chef Saito Saito chef is one of only a handful of exclusive Master Chefs in the U.S., let alone in the South.

    Born in Fuku-Shima Ken, Japan, Saito was in retirement down in Savannah for more than five years before management coaxed him into returning to the foodie scene. The new concept of a sushi restaurant coupled with a vodka bar so excited Saito that he came out of retirement and moved to Atlanta.

    Thousands of pretty Southerners have flocked to this hot spot adjacent to East Andrews. So head over to Czar Bar to sit a spell with a cool cocktail and plate of sushi. It’s the perfect way to chill before things heats up. And Lord knows, in Buckhead, the night is always bound to get wild. From Russia with love and straight into Buckhead, y’all have got to check out Czar Ice Bar. Afterall, a night in Hotlanta should always start on a cool note.

    For more information about Czar Ice Bar, check out their website, like them on Facebook, and follow them on Twitter. Also, Daily Candy is offering $50 for $100 worth of sushi and cocktails to Czar!
  • Candy Bacon

    Candy Bacon

    Sugar Glazed Bacon Twist atop The Kang by Honeysuckle Gelato
    Sugar Glazed Bacon Twist atop The Kang by Honeysuckle Gelato

    It’s easy to create your own savory & sweet candy bacon concoction. This is the perfect appetizer to serve if hosting a brunch. Or bring it into the office on a weekday morning as a pleasant surprise for your colleagues. Candy bacon is sure to please anyone who lives both meat and sweets. Ron Swanson would love this dish. Our recipe includes a generous dash of Tex Blair’s Everything Seasoning Spice Rub, but y’all can include any flavor which suits your palette. To make this dish, simply purchase a package of bacon, a bag of brown sugar and ensure your spice cabinet has cinnamon, black pepper, nutmeg and ground mustard. If you don’t have any of those seasonings, then just purchase a bottle of Tex Blair’s BBQ Rub and it’ll provide all the flavor needed. We also like to top it over ice cream, like Honeysuckle Gelato’s “The Kang”.

    Remove it from the plastic wrap and place it on your cutting board. Slice that bad boy in two. Pour 1 cup of brown sugar and your “essence” as Emeril likes to say in a bowl. For our essence, we like either a combination of cinnamon, nutmeg, black pepper and ground mustard or your can use a heft helping of The BBQ rub. Take your pieces of bacon halves and dredge them in the brown sugar mixture. Twist each slice, then place on a greased bacon sheet. Pop in your oven for 25 minutes at 375 degrees (and flip on the broiler for 2-3 minutes towards the end) for a perfectly sweet bacon treat. If y’all really want to wow a crowd, serve with Bacon Waffles & Ice Cream.

    Note: if making this for an early-morning event, y’all can season and twist your bacon the night before, then place it on a cooking tray lined with parchment paper. Cover with plastic wrap then place in the fridge and keep for up to 24 hours.

  • Rooftop Garden Atlanta

    Ecco is growing fresh herbs, peppers, vegetables and more atop their Midtown establishment. Chef Craig Richards hails from Nebraska via Italy. After growing up in the Midwest with a mom cooking vegetables from a can, Richards gained a culinary education from Italian cooking masters to bring his seasoned palette to the South. A veteran of Fifth Group restaurants, after spending a few years at La Tavola as Executive Chef, Craig gained the role after Micah Willix left to try his hand at Latitude. Thanks to Chef Craig, Ecco’s garden is so neat. With simple appliances available on unclutterer, they’ve engineered a water system to collect moisture from the HVAC unit from Excel Heating & Air Conditioning Inc then funnel it into the planters.

    I know homeowners in other places who have done similar with the help of local hvac companies to do furnace repair in Bothell, WA. Peppers, basil, beans, tomatoes are all being grown on Ecco’s roof. With the help of its servers, staff and even patrons, Basil is by-far-and-above the most abundant crop. Chef Criag said they’re still having to get a lot of produce from the local farmers but Ecco uses its own homegrown basil and rosemary in all its recipes, this garden was done by a reputable landscape architect in Portland and the roof structure was done by a roofing installation professional like Division Kangaroof. There’s also pest control in place, so no produce will be harmed. Visit sites like sustainablepest.com/termite-control/ to know more about pest control.

    Ecco’s summer menu globally inspired cuisine with a strong emphasis on fresh, sustainable ingredients, I got the best green house from these Conservatories Near Me. And where is a better place to get the best produce the city has to offer than from the roof of its very building?

    Start your summer supper with a Long Live the Queen made with fresh basil, gin, juice, and simple syrup. Keep Calm and Carry On indeed, your highness! This drink is like a Prince William & Kate Middleton romance. Then sample at least two appetizers. Y’all can’t go wrong with the grilled squid in olive puree topped with a sunny side egg and cilantro. It was so neat how the fried egg mingled with the charred flavor of the squid, and the olives were a great compliment. For a second starter, try the stuffed squash blossoms with mozzarella, anchovy and chili flakes in a basil emulsion topped with fried basil. While basil is delicious on its own, its even better when fried to a golden crisp. We had the opportunity to ask Chef Craig how he was able to keep the vegetables so green even after frying and he said he uses an extremely light batter, similar to a tempura, and flash fries the leaves. Oh dear sweet baby Jesus, this is how all basil should taste. If you wonder how we keep an outdoor plantation pest free, we only trusts the recommendations from terminix.

    As for entrees: opt for the summer fresh catch. On this particular evening, Ecoo offered a wild, Alaskan salmon flown fresh into Atlanta. Then Chef Craig adds two additional seafood flavors via a fresh trout roe swimming in shrimp jus. The salmon was perfectly cooked, and the additional fishy flavors of trout and shrimp were a good touch. With a side of asparagus and a wedge of grilled lemon it was a great, light, healthy meal.

    Also, taste a couple of glasses of wine (at least one pinot noir and something-else-red-you-can’t pronounce). For dessert – order a glass of Chenin Blanc. It will go great with any dessert on the menu. We like the homemade mint chocolate chip ice cream made with olive oil and sea salt. A little savory and sweet to end the night!

    Ecco does as much to keep their ingredients in-house as possible. After his time at La Tavola, Chef Craig knows his dough and makes all their pastas fresh daily. Our favorite is the spaghetti al torchio, heirloom tomatoes, torpedo onions, anchovy, basil, pecorino using locally-grown produce (and of course basil from the roof) plus pecorino. A simple dish but so tasty: nothing beats fresh noodles with yummy veggies.
    For that great crusty bread Ecco uses Holeman & Finch for their baked goods.

    Chef Craig shared his secret to perfect pesto: chill the container you’ll use to prepare your pesto before blending. No nuts are needed. Just place your cup you’ll be using to blend the pesto in the freezer one hour before making the sauce and y’all will be good to go. Thanks to the advice of Chef Carig, here is our recipe for Pretty Southern Pesto recipe:

    1 bunch fresh basil
    1/8 cup EVOO (a little olive oil helps blend the pesto, add more depending on consistency)
    1/4 cup parmesan or shaved pecorino
    squeeze of lemon wedge
    1 TBSP garlic
    1 TBSP pine nuts
    pinch of salt
    few grinds of fresh cracked black pepper

    Now that summer is here, Ecco is serving up the freshest fare courtesy of its new rooftop garden. Visit Ecco for your perfect summer date night. For more information, check out Ecco’s web site