I’m writing about something a bit different on this Friday post!  BUT…there will be a delicious recipe to follow!  I try to feed my family healthy meals.  As season’s change, I always feel the need to do a sort of “cleansing” and get our systems going more smoothly.  You have probably heard about the health benefits of Tumeric, but have you ever seen it in its root form?  This powerful little root is packed with anti-inflammatories that do a body good.  And Ginger root, which you probably are very familiar with is another little health dynamo.  This aromatic root is known to heal everything from indigestion to joint inflammation.  I decided to brew up a concoction and found the Tumeric and Ginger root at my local market here on the island.   Following the guidance of my dear friend, Holly, I cut the little Tumeric roots in half, about a dozen of them, and placed them in a pot along with three chunks of ginger root.  I added four cups of purified water and brought the mixture to a boil for about 10 minutes.  I then covered the pot, took it off of the burner and allowed it to steep until I had what I would call a concentrate.  While the mixture was still warm I added a couple of tablespoons of local honey and stirred to dissolve that.

From there I let the mixture cool and poured it into a container to keep in the refrigerator.  Each day I have been drinking a glass with two tablespoons of this elixir, good ginger ale, such as “Ginger Brew” and a nice wedge of fresh lime.  I add a couple of ice cubes, just because, and sip on this delicious concoction that seems to be serving well as a digestive aid.  I feel fantastic….not drug down like I sometimes do as seasons change…..and I can’t attribute this to anything other than this drink!  I think I’ve become addicted!

Now….for today’s recipe!  This is a chicken stir fry I dreamed up the other night.  I found that I didn’t have the pineapple juice that was called for in the marinade so I remembered the ginger tumeric mixture I had stored and added a quarter cup of it to the marinade instead.  Both Mr. T and Sky said it was one of the best Asian inspired meals I have made!  I always love their compliments.  I hope you’ll try this and enjoy it as much as we did!

Sweet and Spicy Chicken

For the marinade:

1/4 cup good vegetable oil, I like to use cold pressed

1/4 cup ginger/turmeric concentrate

2 tablespoons soy or teriyaki sauce

1/4 cup chopped, fresh cilantro leaves

1 tablespoon brown sugar

4 cloves garlic, peeled and thinly sliced

Place all ingredients in a bowl and mix well.

For the stir fry:

2 boneless skinless chicken breasts cut into large chunks

1 bag of mini bell peppers, halved and seeded

1 large sweet onion, peeled and cut into large chunks

2 teaspoons cornstarch or arrowroot to add to the leftover marinade

2 tablespoons red pepper jelly

1/2 cup sliced, toasted almonds or whole peanuts

2 cups of cooked, long grain, brown rice

Place all of the cut ingredients into a large ziplock bag.  Pour the prepared marinade into the bag, seal and gently turn the bag to coat all pieces.  Refrigerate for 2-3 hours.  When ready to prepare, heat 2 tablespoons of good vegetable or peanut oil in a large skillet or wok.  Add the chicken pieces and cook until browned on all sides.  Add the peppers and onions to the pan and continue cooking until the mixture is just tender.  To the marinade add 2 teaspoons cornstarch or arrowroot and mix well.  Pour this sauce mixture over the cooked chicken and let it simmer until thickened.  Add the red pepper jelly and stir until the jelly dissolves.  This adds to little bit of spice to the dish that makes it really delicious!  Serve the stir fry over cooked brown rice and top with sliced almonds or peanuts if desired.  You can garnish with a bit of cilantro and serve.  Easy and delicious!  Slante!

Melissa | Finally Friday!, food & entertaining | 10 10th, 2014 | 4 Comments »

To say this year’s Saint Simons Food & Spirits Festival was a total success would be an understatement.  We started with the Pier Crawl on Friday evening and continued on to yesterday’s event at Gascoigne Bluff.  The weather god’s smiled on us and provided a spectacular fall day here on the island…..the first we’ve had thus far.

Let’s start at the beginning in the mixology tent where adult libations flowed with small tastings of all sorts of deliciousness!  Combining St. Germaine Elderflower liqueur  with moonshine and other tasty ingredients started us off.  The tent overflowed with attendee’s toasting a wonderful event!

Onward through the marketplace where I ran into friends who shared their wares with festival goer’s…..

Then we hit the tasting tent where our areas finest restaurants prepared treats for us all to indulge in.  Who knew duck rolls from one of the newest restaurants on the island, Decoy, could be so yummy!  The succotash and fried chicken from the Georgia Room at Sea Island turned my head as did all of the wonderful dishes were got to taste.  Chef Tom of Delaney’s fame offered a delicious plate with buffalo meat, arugula, onion…a secret vinaigrette and bleu cheese…oh yumminess!

Here are three of my favorite chef/restaurants that made a splash no one will soon forget!

And all of this went to serve a valuable group, Hospice of the Golden Isles.  I suspect this year’s check will outshine last year’s!  What a wonderful event this has become….kudo’s to all involved!

Melissa | food & entertaining | 10 6th, 2014 | No Comments »

There are times when simple is just better.  One of Mr. T’s favorite meals is my choice today.  It’s the perfect little dinner for two, paired with a good Cabernet and soft jazz.  Light the candles, use your best china and silver if you wish….or keep it simple all the way like I chose too.  It’s always good to share a dinner with the one you love!  There isn’t much of a recipe to today’s meal, I’m truly keeping it easy.  Lamb chops are the entree, except instead of the traditional mint jelly, I spooned a bit of rhubarb jam over the top.  The results were delicious!

Pan Seared Lamb Chops with Rhubarb Jam

Cottage Fries

Wilted Baby Spinach

Pan Seared Lamb Chops with Rhubarb Jam

4 small lamb chops

2 teaspoons good olive oil

sea salt and cracked black pepper to taste

Heat the olive oil in a saute pan over medium heat for 3-4 minutes.  Sprinkle salt and pepper on both sides of the lamb chops.  Pan sear the chops for 4 minutes on each side, 5 minutes if you want them to be well done.  Spoon rhubarb jam over the top and place on a bed of wilted baby spinach.

To make the spinach, simply heat a a teaspoon of extra virgin olive oil in a saute pan and heat over medium heat for a couple of minutes.  Pile the spinach into the pan, this really reduces as it cooks so I use a whole box of organic spinach, stems removed.  Gently toss the spinach for about three minutes, it will be barely wilted.  Spoon onto the serving plates and place cottage fries on the side.

Cottage Fries

I rarely indulge in things like this, but Mr. T loves them with lamb chops and I like making him happy.  For two people you only need one potato.

1 large Yukon Gold potato, sliced thin with a mandolin or sharp knife

2 tablespoons good olive oil

sea salt and cracked black pepper to taste.

Heat the oil over medium high heat for three minutes.  Add the potato slices and cook until golden then turn and repeat.  Remove from the pan and place on paper toweling to absorb excess oil.

Melissa | Finally Friday!, food & entertaining | 10 3rd, 2014 | 1 Comment »

We’re swinging into October on Wednesday and the beginning of this year’s fabulous St. Simons Food and Spirits Festival.  This annual celebration of the good life begins on the first day of the month, Wednesday.  The five day tribute to local food and beverage begins at Halyard’s where Chef Dave Snyder will host the First Bite Kick-Off Reception.  Mingle with chef’s and other VIP’s attending the festival with delicious finger foods, craft cocktails and wine.

Can you name the PGA Tour golfers who’ll be participating in this cook-off?

Southern Soul and Sea Island Resorts are teaming together to present the BBQ Pro Am on Rainbow Island.  You’ll be treated to a delicious array of one of the South’s most important menu items….BBQ.  PGA golfers will compete against local chef’s to see who stands up to the grill.  All of the grilled goodies will be paired with craft beer from Georgia’s own Wild Heaven Brewery.

Over the next two days you can attend a Pier Crawl, hosted by Elegant Island Living Magazine……a Festival Feast showcasing the work of some of the area’s most celebrated chefs at Halyard’s……the Grand Oaks Tasting Tour at Gascoigne Bluff presented by Beachview Event Rentals and a newly added Oyster Roast at Coastal Kitchen.  A good time is guaranteed for all who attend!

The festivities end with the SPIRITual Sunday Brunch…..an amazing feast prepared by ECHO at the King & Prince Resort.  If this is anything like last year’s brunch you are in for a huge treat!  Lively libations will open the event followed by beautifully presented, highlighted by the spirited voices of soul singers.

2013

This event grows each year with more and more participants from all over the state of Georgia.  The best part of it all is that the festival benefits Hospice of the Golden Isles.  It’s the perfect way to celebrate the beginning of fall and help support one of this areas most valuable services.  Join the fun and experience the third year of this spectacular event!

Purchase your tickets here:  http://www.saintsimonsfoodandspirits.com/

Melissa | food & entertaining | 09 29th, 2014 | 1 Comment »

Pull out your portable grills, your coolers and your plastic dishware, it’s that time of year again!  School colors are showing, the teams are preparing and parking lot parties, otherwise known as tailgating, are being planned.  Mark Gagliano, the “wine guy” at our local Harris Teeter, and I thought it would be fun to do a post about wine pairing for tailgating!  Sit back and get out your pen and paper.  I’m sharing some great menus and Mark is joining in with wines to go with them.  And just to get you started….all in good fun….enjoy a listen to Lee Brice’s hit song, “Parking Lot Party”!

 Menu #1

Salsa Cups

Pulled Pork Sliders with Cole Slaw

Veggie Cups

Football Brownies

 Mark and I discussed the concept of compare and contrast.  For the first menu he suggested three different wines.  These are full bodied wines that really bring out the flavors in the menu.

Las Rocas Granacha

Parallele 45  Cote de Rhone

Penfold’s Shiraz

Menu #2

Texas Tailgating Dip

Burger Sliders

Bacon Wrapped Hotdogs

Grilled Veggie Skewers

Individual Cheesecake

For this menu Mark chooses a Lambrusco, fizzy, a bit sweet and a contrast to the menu.  To compare, Mark suggests a cabernet to compliment the flavors of the burger and dogs.  His top picks are 14 Hands or Frontera, a division of Concha y Toro.  And he also recommends two box wines for easy pouring  – Black Box and Bota Box – both a great value.

Ca’ De’ Medici Lambrusco

14 Hands Cabernet

Frontera Cabernet

Black Box

Bota Box

Menu #3

Caprese Bites

Asparagus Bundles

Pesto Shrimp Skewers

Limoncello Cupcakes

Mark is suggesting white wine with this upscale meal.  All three of these offer a wonderful compliment to the menu….or, you might even choose Prosecco if you want a bit of the bubbly!

Louis Latour Pouille Fuisse

Bonnet White Bordeaux

Drouhin Chablis

There you have it, three different ways to tailgate!  I’d love to know if you try any of the menus.  If you want recipes please comment, leave me your email address and I’ll get them to you!  Here’s to a great college and pro football season!  We’re big “Dawg” fans in Georgia, but wherever you live, support your team and enjoy!  It’s all about fun, spirit and having a great time together!  Drink responsibly and be safe….wherever you’re having that party!

Melissa | food & entertaining | 09 24th, 2014 | 5 Comments »

It looks like we’re going to have a rainy weekend.  Nothing fits that weather better than French comfort food.  I’m making my favorite “Honey Hen”, Provence tomatoes and a crisp mixed salad with parmesan crisps for dinner.   It’s Mr. T’s favorite so I’ll be making points with this one!  The smell of the house when the hen is roasting is nothing short of heavenly.  It’s easy to prepare and always a pleaser.  Serve this with a good Cabernet Sauvignon….the perfect pairing!  Fall is slowly coming onto the island, I’m busy putting menus together and will have lots of delicious ideas for you over the coming weeks!  Have a wonderful weekend!

Honey Hen

Serves 4 – 6

This is the ultimate comfort food in my book.  I always make a pot of homemade soup using what ever is left over.  Just take the hen, bones and all, place in a Dutch Oven, cover with water and simmer for eight hours.  Remove any bones and add leftover chicken meat with chopped fresh vegetables of your choice, some wild rice, simmer for two more hours and Voila!  Another delicious meal to enjoy.  Note:  the honey mixture will give the hen a “laquered” appearance which may look dark, do not be disturbed by this…the meat under the skin is succulent and moist!

1 chicken (this can be kept whole or have your butcher cut it into eight pieces)

French Grey Salt and freshly ground peppercorns to taste

1/2 cup honey

2 tablespoons Dijon mustard

1 tablespoon herbes de Provence

4 shallots, peeled and thinly sliced

1 head garlic, cut in half

Preheat the oven to 400 degrees.  Season the chicken with salt and pepper.  Melt the honey in a saucepan and whisk in the mustard and herbs.  Pour over the chicken in a baking dish and roll the bird to coat it well. Scatter the shallots and garlic around the hen.  Bake until the meat is cooked through, well browned and dripping in the sauce.  If you are leaving the chicken whole this is about an hour.  If you are cooking separate pieces it will usually take 40-45 minutes.

Sauce:  After the chicken is cooked remove it from the baking dish along with the garlic halves.  Place the dish on the stove top with the burner on medium heat.  Add 1 cup dry white wine and use a wooden spoon to scrape any drippings and meat from the pan.  Reduce the heat and add two tablespoons of unsalted butter to the pan.  Simmer for about five minutes.  If you would like a slightly thicker sauce you may add a “slurry” of 1 teaspoon cornstarch to 1/4 cup water, blended well and stirred into the pan.

Serve the sauce in a gravy boat to be spooned over each serving of chicken.

Provence Roasted Tomatoes

3 large beefsteak or heirloom tomatoes

Sea salt and freshly ground black pepper

1 1/2 cups fresh bread crumbs

2 tablespoons minced shallots

1 teaspoon dried tarragon

1/4 cup grated Parmesan cheese

3 tablespoons chopped flat leaf parsley

3 tablespoons olive oil

Preheat the oven to 400 degrees.  Grease a shallow baking dish with olive oil.  Core the tomatoes and cut them in half, crosswise.  Squeeze the juice and seeds out gently, over a small plate and reserve for the soup stock you will make with the leftover chicken.  Clean out the cavities of each tomato half with your fingers and place the halves in the baking dish.  Sprinkle with sea salt and pepper.  Stir the bread crumbs with the remaining ingredients and stuff each tomato half generously.  Drizzle with a bit of olive oil. Bake for twenty-five minutes, until the tomatoes are browned lightly.

Salad of Mixed Greens with Parmesan Crisps

1 head red butter lettuce

1 bunch watercress

1 head raddichio

1 small head baby Kale

Wash the greens well and place in a salad spinner to remove excess moisture.  Tear the greens into pieces and wrap in paper towel or a soft kitchen towel and refrigerate until ready to toss.

For a light dressing, mix 1/4 cup good olive oil, 2 tablespoons champagne vinegar, a pinch of dry mustard, sea salt and pepper to taste.

Parmesan Crisps

I recommend making these earlier in the day for the best results!

These are a delightful substitute for the traditional croutons you normally see in salads….no carbs and gluten free too!

2 cups shredded parmesan cheese

coarsely ground black pepper

Line a baking sheet with parchment paper.  Take a small handful of cheese and place on the parchment, repeating until all of the cheese has been used.  Sprinkle with freshly ground black pepper and back at 325 degrees until lightly browned.  Remove from the baking sheet and place on paper toweling to cool and crisp up.

On chilled salad plates, place a generous serving of greens that you have tossed in the dressing.  Garnish with the  Parmesan crisps and serve.  I like to serve this salad in the traditional French style, after the main course.

Melissa | Finally Friday!, food & entertaining | 09 19th, 2014 | 1 Comment »

As I have always said, the Golden Isles has a network of non-profit and charitable organizations that constantly amaze me.  The outreach from groups as well as individuals is nothing short of miraculous all over our area. Mr. T. and I attended the “Wines of the World” event at St. Williams Catholic church last night….much to our delight!  If you see St. Williams having a fundraising evening you don’t want to miss it!

People turned out to support the St. Francis Catholic School in Brunswick and to clink a glass or two and take part in a wonderful silent auction!  Wines from all over the world available for tasting……

Delicious appetizers prepared by our areas finest chefs, served to accompany a large selection of international wines.  Tom Delaney did a masterful job of choosing who to include in his list of talented culinary luminaries.  Chef Delaney featured an 80 pound suckling pig, roasted to perfection as part of his menu for the evening.

Autumn is beginning to make itself known with all sorts of events cropping up on our calendar.  It’s a great way to catch up after a long summer of traveling or staying out of the heat!

Mark Gagliano & Friend

Many thanks to Mark Gagliano, the wine guy, and Chef Delaney for putting this event together and making it all happen.  They are truly an asset to our community!  Have any questions for the Chef and the Wine Guy?  Send them to me as a comment and we’ll address them when we do our next radio show together.  It’s always fun and I always learn so much from Mark and Tom.

Melissa | food & entertaining | 09 15th, 2014 | No Comments »

As promised on Facebook earlier in the week….I’m sharing a “meatless Monday” meal I made this week.  I’m aiming for at least three evening meals a week that are light, healthy and meat free.  I don’t use the term vegetarian in this household…heavens no!  That would instantly turn the noses of the family on end!  I, myself, could easily eat a meatless diet, but I prefer to refer to myself as a flexible eater.  If I crave a steak, I’ll eat about three ounces of said meat and be sated for days.  I once had a friend who believed in eating small amounts of delicious things.  That is my goal!  This particular meal is Middle Eastern in origin.  It is easy to make and so delicious.  I serve it with a crisp salad topped with my favorite homemade lemon and garlic vinaigrette.  AND….I actually baked homemade pita bread to go with the meal.  I always get in the mood to bake when its raining and cooler, which it as the day I prepared this.  The main course if “Mjadra”.  Many ethnic cuisines have similar dishes.  This one is lentil based, served over a bed of jasmine rice.  I like what the aromatic quality of the rice adds to the overall laying of flavors you experience when you take that first bite.  This can also be a side dish to any grilled fish or chicken dish and it goes well with lamb.  I hope you’ll try it and enjoy!

Mjadra

2 cups brown lentils, rinsed and simmered until just tender

2 large yellow onions, peeled and diced

2 tablespoons good olive oil

1 teaspoon cinnamon (optional)

1/2 teaspoon Sangre de Cristo Mediterranean Spice mix

Pink salt and ground black pepper to taste

3 cups cooked jasmine rice (1 1/2 cups uncooked with water plus an inch to cook)

Rinse the lentils and place in a large saucepan with enough water to cover plus two inches.  Bring to a boil on medium high heat then reduce heat to low and simmer for about one half hour, or until just tender.  Saute the diced onion in olive oil over medium low heat, stirring frequently, until the onion is almost caramelized.  Add the onion and oil to the cooked lentils and stir well.  Bring to a slow simmer again and add the seasonings.

Lemon Garlic Vinaigrette

1/4 cup good olive oil

juice of 2 fresh lemons

1 large clove garlic, peeled and finely minced

1/4 teaspoon dry mustard

sea salt and pepper to taste

Whisk the ingredients together and serve over fresh, crisp salad greens.  I always include cucumber, grape tomatoes and diced red onion in this salad along with fresh arugula, baby spinach and butter lettuce.

Pita Bread

3 cups flour

1 1/2 teaspoons salt

1 tablespoon raw sugar

1 packet dry, active yeast

1 1/4 – 1 1/2 warm water

2 tablespoons good olive oil

Sprinkle the yeast over 2 tablespoons warm water and allow to sit for about five minutes, it should be slightly bubbly.  Place the flour, salt and sugar in the bowl of your mixer with the paddle attachment in place.  Add the yeast mixture and mix for a minute or so.  Add the olive oil and water, mixing until the dough forms a slightly firm ball.  Once it reaches this stage run the mixer for about 10 minutes to “knead”.  You can also hand knead the dough on a floured surface for ten minutes.  Place the dough in a mixing bowl that you have sprayed with oil.  Cover with a damp kitchen towel and place in a warm, dry spot to rise for 90 minutes.  I always put dough into the microwave to let it rise.  It stays dry and is kept warm, without running the microwave.

When the dough has risen, punch it down and turn it out onto a floured surface.  I have a piece of flour sacking from my Grandmother that I use.  It has seen untold amounts of beignet dough, biscuits and all manor of baked items over the years.  Break the dough into eight pieces and form a ball out of each.  Cover the dough balls with a kitchen towel and allow to rise for 20 minutes.  Preheat the oven to 400 degrees.  I put my pizza stone into the oven as it preheats, or you can use a baking sheet.  When the dough balls have risen a bit, shape them into half inch thick circles.  Place them on the baking surface and bake for 5-7 minutes…longer if you want them more crisp and golden.  These are wonderful warm out of the oven with a bit of unsalted butter.  Pita is so easy to make and so much better than the store bought variety!

Melissa | Finally Friday!, food & entertaining | 09 12th, 2014 | No Comments »

On Sunday, September 14th, you can attend a very special event that happens only once a year.  Tom Delaney, famed local chef of Delaney’s Bistro & Bar, is joined by a few of his culinary cohorts for “Wines of the World and Coastal Cuisine”.

This annual event is a fundraiser that helps maintain and improve St. Francis Xavier Catholic School in Brunswick.  This year, in particular, funds are focused on improving the science lab and other necessary student technology.  St. Williams Catholic Church is hosting this worthy event and opening its doors beginning at 6:30 p.m.  What a treat this is going to be!  Chef’s from Sea Island and other top area restaurants will be on hand to add their special talents to a gourmet spread of delectable hors d’oeuvres  from around the world….with wines paired for perfection!  I hear there will be craft beer this year as well for those who enjoy a bit of the brew.

The silent auction being held that evening promises to be great fun as well!  Would you like a weekend away at a special destiny like the Jekyll Island Club Hotel or The Ocean Lodge?  Or my favorite, a dinner for 10 prepared by Chef Tom Delaney, served in your home and accompanied by wine expert Mark Gagliano’s wine selections.  There are lots of choices and it’s all for such a good cause!

Tickets are available at St. Williams or in the school office in Brunswick.   $50.00……an amazing price for a fantastic evening!

Melissa | food & entertaining | 09 11th, 2014 | 2 Comments »

I’m sharing one of my families favorite meals with you today!  Gnocchi may appear to be a difficult dish to make, but, trust me, it’s not.  These light little pillows of potato, egg and cheese are so delectable.  There are many sauce variations to pair with gnocchi as well as many different types of gnocchi.  This is a fairly basic recipe that I use and have used for years.  I like to bake the potatoes early in the morning, let them cool and scoop out their meat for use later in the day when I begin assembling the dish.  Our favorite sauce is a fresh tomato vodka sauce.  We’ve also loved a brown butter sauce with sage, wild mushrooms and plenty of garlic when it’s a bit cooler outside.  Gnocchi can be made with russet potatoes or sweet potatoes.  I’ve even had it when poached fish was added to the mix, light, fluffy little pillows that pair perfectly with a buerre blanc sauce….heaven!

To prepare the Gnocchi: (serves 4-8)

4 russet potatoes

2 large egg yolks

sea salt to taste

1/2 cup unbleached all-purpose flour, plus a bit more for dusting

freshly ground pepper

freshly grated Parmigiano-Reggiano cheese

Bake the potatoes at 400 degrees for one hour, or until tender.  Cool the potatoes then halve them and scoop the flesh into a potato ricer.  You can also push the potato meat through a colander with smaller holes if you do not have a ricer.  Transfer the riced potatoes to a large mixing bowl.  Stir in the egg  and one teaspoon of salt.  Add 1/2 cup of flour and stir until a stiff dough forms.  Gently knead the dough until it is slightly sticky, yet smooth.  Line a baking sheet with parchment paper and dust with flour.  Cut the dough into four pieces that you will then roll into 3/4 inch ropes.  Cut each rope into 3/4 inch pieces and press against the tines of a fork to make ridges.  Place on the baking sheet.  In a deep skillet filled with simmering water, place the gnocchi.  As they cook they will rise to the top of the water.  Melt the butter in another skillet and add the drained gnocchi.  Toss with the tomato vodka sauce, top with shredded parmigiano-reggiano cheese, a bit of cracked black pepper and serve.

Tomato Vodka Sauce

2 tablespoons butter

2 shallots, peeled and finely minced

1 tablespoon vodka

3 tablespoon heavy cream

1 cup Italian tomatoes in puree  (Note:  this is your call.  I actually used a carton of organic grape tomatoes that I tossed in olive oil with a bit of pink sea salt, roasted at 300 degrees for an hour then added to the sauteed shallots….takes a bit more time, but worth the effort!)

1/4 cup fresh basil, julienned

sea salt and pepper to taste

Melt the butter in a saute pan, add the shallots and cook until just tender.  Add the vodka and simmer for 3-4 minutes.  Add the heavy cream and tomatoes stirring to combine.  Pour sauce over the cooked gnocchi and top with basil.  Season with sea salt and pepper to taste.

Melissa | Finally Friday!, food & entertaining | 09 5th, 2014 | No Comments »