No, it’s not a furniture polish…..it’s the one component to a healthy Mediterranean diet that I am never without.  But never have I seen olive oil in such glory as I did while visiting Golden Isles Olive Oil.  This shop is a little treasure trove of deliciousness for any food devotee like myself.

Beautifully designed and merchandised, owner, Paige Funkhouser, has created a tasting boutique where you can let your imagination and taste buds go wild.  Not only the best olive oil, it’s rated “Ultra Premium”, but each oil is infused with a natural flavoring and can be poured out through a spigot into three different sizes.  At $24.95, the 750 ml bottle is very well priced and I love the smallest 200 ml bottle since it allows one to sample and experiment with various flavors before going on to the larger sizes.

And vinegars…..Paige has an amazing array of flavored balsamics.  Put an oil and vinegar combination of your choice together, dip into it with a bit of bread that is always on hand for tasting and imagine the possibilities!  I personally loved the Japanese Sesame flavored oil with Honey Ginger white balsamic.  The idea of Asian salads and grilled fish or shrimp with this combination has me going!

GIOO was recently awarded “Best Gift Baskets” by readers of Elegant Island Living magazine.  I saw a couple of the baskets Paige and her staff assemble and have them on my list for Christmas present ideas for the foodies in our family.  What a treat to receive a basket filled with speciality olive oil, vinegar, handmade pasta, olives and other goodies!  And baskets ship anywhere in the U.S. for a mere $15.00.  That is a deal!  One of my personal favorites is the beer bread mix Paige carries…you’ve got to try it!

Whether your taste leans toward the robust, medium or a milder flavor you’ll find it here or one of Paige’s expert staff members will be happy to assist.    Just think about combinations like Cinnamon Pear vinegar with Roasted Walnut olive oil….or Juniper Berry vinegar with Mushroom & Sage olive oil for a delicious lamb dish.  Any foodie will have found heaven in this place!

Paige welcomes her customers to share the recipes they devise in their own kitchens with her in a monthly newsletter that enters each recipe in a contest for all sorts of wonderful prizes.  You won’t want to miss out on the fun and you will want to be sure to ask for a Frequent Shopper Card where ten purchases add up to a free item!  Paige has got this going in a big way!  I’m wondering if she’d consider private tastings for small groups….hmmmmm….I’m asking!

Golden Isles Olive Oil – 306 Redfern Village – St. Simons Island, GA 31522

912-602-9736 – www.GoldenIslesOliveOil.com

Melissa | food & entertaining | 09 4th, 2014 | 1 Comment »

If you keep up with my blog you know I’m a lover of great Asian food….any type, especially Vietnamese and Thai.  I wrote a post about “Pho” in Brunswick a few months ago.  Today, I’m presenting “Island Pho”.  It’s one of the newest restaurants here on St. Simons and boy, does it deliver some delicious dishes!  After taping the radio show yesterday my mom offered to take me to lunch.  I was dreaming of Vietnamese Summer Rolls, all crisp and yummy with crunchy fresh veggies, shrimp and a bit of shredded pork.  The hoisin sauce, for dipping, makes the dish even better.  Island Pho did not disappointment me….the dish was just as fresh, cool and exquisite as I had hoped it would be.

We continued to another dish that we shared.  Grilled pork, marinated to tender perfection, served over rice vermicelli noodles with shredded lettuce, cucumber, carrots and bean sprouts…..pure yum!  Since I’m not a big lover of eating pork, I asked if I can substitute the lemongrass chicken the next time I visit and was told there would be no problem with making that substitution.

The atmosphere is spotlessly clean, the food incredibly fresh and obviously hand made.  I have now put Island Pho at the top of my list for a light summer lunch.  Cold weather will be here soon so that I can test the various soups and noodle dishes that appear on the menu.  Hand me my chopsticks, a napkin and start bringing the dishes!  There is something very healthy about eating this way.

The gardens that grace the front entrance are nothing short of gorgeous.  They are so colorful and full of blooms…..obviously well cared for.  I always feel this translates into the way the food in the kitchen is cared for and prepared as well.  Tender loving care on all fronts.  A perfectly delicious combination!

Island Pho….111 Longview Plaza….St. Simons Island, GA…31522…912-268-4081

Melissa | food & entertaining | 09 3rd, 2014 | No Comments »

The weather must be changing because I’m beginning to feel like cooking again….look out!  After the huge rain storm that hit the island on Sunday the weather cooled off a bit.  I invited my parents over for a very casual Sunday night supper and treated them to this delicious one dish meal.  I did serve a small salad of torn butter lettuce with radicchio and a freshly made lemon garlic vinaigrette.  Crusty bread to dip in the sauce and it turned into a yummy, festive, last minute meal!  As I’ve mentioned, I cannot leave a recipe alone.  I’m always adding a little bit of this or that.  This particular recipe originated with Libby Summers, the talented, chef/author/food stylist, from Savannah.  With the slight shift in the weather yesterday it became the perfect time to give this a try!  It’s a keeper and will reappear on our dinner and brunch table many times with many variations!

Sunday Night Baked Eggs

8 eggs (I get free range/organic)

3 tablespoons butter

2 tablespoons heavy cream

1/2 cup chopped flat leaf parsley

1/4 cup chopped fresh chives

1 clove garlic, peeled and finely minced

1/2 cup feta cheese, crumbled

Pink salt and cracked black pepper to taste

Heat the oven to broil and adjust the broiler pan to sit in the bottom of the space.  I used a small crockery paella pan that I’ve had for years to make this…oven to table perfection!  Put the butter and heavy cream into the dish and place under the broiler to melt, four minutes.  Since all broilers/ovens are different, keep a watch on this dish as it cooks quickly once you get going.  Crack the eggs into individual ramekins/bowls.  When the butter and cream have melted and begun to boil, carefully slide the eggs into the dish.  Cover with the chopped fresh chives, top with feta cheese and return to the broiler for another 4-5 minutes.  This is where you will wnat to keep a watchful eye to be sure some of the eggs are not cooking more quickly than others.  You may want to rotate the dish as the eggs cook.  When the eggs are cooked, sprinkle with pink and pepper.  Place the dish in the middle of the table and let everyone serve themselves.  The pan juices are extraordinarily delicious so make sure to save a slice of french bread for dipping!

Melissa | food & entertaining | 08 26th, 2014 | 3 Comments »

It’s no wonder that I love to experiment in the kitchen whenever I get the chance.  My Aunt Ruth happened to be a “Betty Crocker Test Kitchen Cook” back in the 50’s and 60’s.  Whenever we visited her home in New Mexico she always had something new and different to share with us.  I first had an “Italian PoBoy” sandwich thanks to her and many other delicious dishes.  Add to that the fact that my grandmother was one of the best Southern cooks ever…..well, I come by it naturally!  For years I have made Aunt Ruth’s cobbler recipe.  It’s simple and so delicious.  I decided to update the recipe the other day and make it gluten free.  The results were better than I expected.  There are so many gluten free products available for baking these days, it makes it much easier to experiment.  I hope you’ll try this with some fresh Georgia peaches and a few blueberries!  Let me know how it turns out!

Peach/Blueberry Cobbler (gluten free)

5 large peaches, peeled and sliced

1 cup fresh blueberries

1 stick unsalted butter

1 cup brown sugar, preferably raw, organic

1 cup “Bisquick” gluten free mix

1 cup organic rolled oats, not steel cut

1 teaspoon real vanilla flavoring

3/4 cup of milk (I used Almond Milk and it worked!)

Preheat the oven to 350 degrees.  In a square baking dish, 9″ x 9″, melt the stick of butter.  Mix the sugar, “Bisquick”, oats, vanilla and milk in a large bowl.  When the butter is melted spoon the batter over the melted butter, but do not stir.  Spoon the fruit with any juices over the batter.  Bake for 1 hour, uncovered.  Serve with a scoop of good vanilla ice cream for the perfect summer dessert!

Melissa | food & entertaining | 08 20th, 2014 | No Comments »

When the dog days of summer hit the island my greatest goal, when it come to cooking, is to keep it simple and keep the kitchen cool.  I’ve never been a big pork eater, but found myself ordering a copy of Libbie Summers wonderful cookbook, “The Whole Hog”, mostly because I cannot resist her style and daring!  The book has not disappointed me.  It has also led me to reopen my recipes and pull a few out that I’ve always loved.  Carnitas are one of those favorites!  They are perfect for light summer eating, easy to make and I have never found a soul who did not love them.  With the fabulous “Frontera” line of Southwestern sauces and seasonings from Rick Bayless, my job is much easier.  If the weather were cooler, I’d welcome the time to make a slow simmering salsa verde, but in the heat we’re having now, I’m so happy to have found his garlicky green Carnitas sauce.  I think you’re going to love this!

Carnitas with Salsa Verde

(Serves 3-6)

3-6 thin, bone-in pork chops, or 1 pound boneless pork shoulder meat, cubed (If you don’t eat pork you can substitute chicken)

Sea salt and ground black pepper

2 teaspoons olive oil

1 cup water

1 package “Frontera” Carnitas sauce

Heat the oil in a large skillet until hot.  Add the pork and sear until crusty on all sides.  Add the water and simmer on low for one hour.  The water should have boiled off by now, add the Frontera sauce, cover and cook for 45 minutes.  The meat will be falling apart or shredding when finished which is what you want.

12 corn tortillas, heated

1 cup shredded red leaf lettuce

1 cup shredded iceberg lettuce

1 cup grape tomatoes, halved

1/2 cup finely chopped red onion

1/4 cup minced, fresh cilantro

juice of one lime

1 tablespoon olive oil

crumbled goat cheese

Heat the tortillas for about 20 minutes, wrapped in foil.  Place the shredded lettuce, tomato, onion and cilantro in a shallow bowl.  Sprinkle with the lime juice and olive oil and toss.  Season with sea salt and pepper to taste.

To Serve:  Place a large spoonful of the carnitas in a tortilla, top with the lettuce mixture and crumbled goat cheese.  Roll up and enjoy!  Delicious!

Pair this with a cold Tecate or Corona beer…..icy cold beer and carnitas….yum!

Melissa | Finally Friday!, food & entertaining | 08 15th, 2014 | 1 Comment »

It’s been a crazy week!  Apologies to all of my readers for a couple of missed posts!  I’m in week six of recovery from the knee replacement surgery I had in June.  A reaction to the prescription drugs I’ve been taking put me under a bit, but I’m back at it and planning lots of interesting posts in the coming weeks!  I go to Emory for my six week check-up next week and expect great news.  In the meantime, I’m sharing one of my favorite cold summer soup recipes, Cold Summer Borscht.  I first tasted this delicious soup while living in Manhattan.  This is a staple part of any good New York deli.  The earthy goodness of the beets combined with the bit of cider vinegar and a sprinkling of fresh dill make this a refreshing summer meal.  Paired with some rustic dark rye bread and a butter lettuce salad with fresh cucumbers thinly sliced and garlic vinaigrette make this a winner!  I hope you’ll try it and enjoy it as much as I do!

Cold Summer Borscht

½ cup cider vinegar (I prefer the unfiltered variety)

1 quart beet juice, found in the kosher section of most
supermarkets

2 cups vegetable broth

1 red onion, coarsely chopped

1 cucumber, peeled, seeded and chopped

1 can beets, drained or 1 bunch fresh beets, steamed until soft, peeled and cut in chunks

1/4 cup chopped fresh dill

Sea Salt to taste

1 dozen small red potatoes boiled until tender and chilled

Plain Greek yogurt or sour cream for garnish

Put cider vinegar, beet juice and stock into a large mixing
bowl. Puree beets, onion and cucumber in a food
processor or blender. Add the vegetables to the liquid and
stir well. Stir in the dill weed and salt to taste. Refrigerate
at least two hours. Place a couple of the potatoes in each
serving bowl, ladle the soup over the potatoes and top
with a spoonful of plain Greek yogurt or sour cream and a sprinkling of
dill. Serves 8.

Melissa | Finally Friday!, food & entertaining | 08 8th, 2014 | 2 Comments »

It’s been referred to as “The House Wine of The South”.  No matter what you call it, Sweet Tea is an institution all over the Southern United States.  I usually order mine half sweet and half unsweet because it just gets to be a bit much for me.  I mentioned having a tall glass of iced sweet tea in my post yesterday so I began to surf around the internet, looking for the best recipe.  I found three different ways to make sweet tea that spoke to me and I’m sharing them with you today!  If you have a better way, please send it my way!  There is nothing quite as refreshing as a glass of sweet tea in the summer!

Here’s a recipe from a cute blog, “Craving Comfort”.  The writer of the blog worked at the Lone Star Steakhouse for years before it finally closed and she shares their “secret” recipe with an ingredient she swears will give you a clear, refreshing pitcher of tea.  This makes a whole gallon…perfect for a crowd!

Perfect Sweet Tea. (makes 1 gallon)
(Adapted from the Lone Star Steak House)
Ingredients –
5 – 8  Family size Tea Bags. (or 12 regular Tea Bags)
       ( I prefer  #1 Luzianne or  #2 Liptons Brand Teas.)
1 Quart  (4 Cups) – Boiling Water
3 Quarts (12 cups) – Cool Water
1 1/2 – 2 (one & a half) – Cups Sugar.
1/4 teaspoon – Baking Soda (this IS the SECRET Ingredient!!)
Directions –
1.  Sprinkle baking soda into a pitcher (I use a gallon-size Mason Jar but many people have voiced concerns about pouring boiling water into a glass container, so use whatever container you’d like)
Add Tea bags to the pitcher/baking soda,
Pour Boiling water over tea bags,
Cover and allow to steep for 15 minutes.
~*~
2.  Remove and toss out Tea Bags,
Add Sugar and Stir until completely dissolved.
Add Cool Water.
Refrigerate until cold and ready to drink.
~*~
3.  Serve over ice,
Take a nice long sip.
Swoon.
Repeat.

Here’s another approach from the blogger at “Deep South Dish”.  I’m seeing a trend in a preference for “Luzianne” tea bags…..what is your favorite?

Recipe: How to Make Perfect Southern Sweet Iced Tea

©From the Kitchen of Deep South Dish

Ingredients:

• 5 to 7 individual Luzianne brand tea bags
• 1 quart of cool filtered or bottled water
• Pinch of baking soda, optional
• 1 4-cup glass Pyrex measuring cup for steeping
• 2 quart glass pitcher filled with ice
• 1 to 1-1/2 cups of sugar, more or less, to taste
• Fresh lemon, sliced or wedges, and some mint sprigs, also optional

Instructions:

Grab a pot and pour in one quart of cool filtered or bottled water, bringing to a full, rolling boil. For a milder tea, use 5 bags; for a more robust tea, go with 7. Spin the tea bags together so all the strings wrap together and set them inside a 4-cup glass Pyrex measuring cup with the tags hanging on the outside. Pour boiling water into the container and dip the tea bags in and out to begin releasing the tea leaves. Stick a plate on top and set the timer for exactly 9 minutes for a full bodied tea, 5 minutes or less if you prefer a lighter version. Let the tea bags steep. Do not go longer than 9 minutes or you risk burning your tea leaves and will end up with a bitter tea.

I almost always do 5 teabags, steeped for 5 minutes, sweetened with 1 cup of sugar, and that’s a most excellent glass of iced tea!

After the steeping time is up, take a wooden spoon and press the tea bags up against the side of the Pyrex cup and toss the tea bags into your compost pot. For insurance against bitterness you can add just a pinch of baking soda – no more than 1/8 teaspoon – to the steeped tea. It will not affect the flavor, but will take away bitterness if you happened to have burned your tea leaves.

Fill your glass pitcher with ice, pour the sugar on top of the ice and slowly and carefully pour the hot, steaming tea over the ice. If you prefer a sweeter tea, go with 1-1/2 cups of sugar. Don’t pour hot tea directly into a glass pitcher without ice in it!! To conserve your ice and use the tea per glass, fill the 1/2 gallon pitcher with 1-1/2 quarts of water instead of ice, and top with the steeped tea.

Stir well and serve in a glass, preferably a crystal glass, over even more ice, garnish with a sprig of mint leaves and a nice juicy slice of lemon. Savor.

AND…..last but not least, I ventured over to www.food.com for this recipe that again, swears it makes THE BEST Southern Iced Tea ever….you decide!  They’re using Lipton tea bags….hmmmmm, I think I’ll stick with Luzianne!  I do like the idea of using simple syrup as sweetner as well.

Simple Syrup Iced Tea

Melissa | food & entertaining | 07 31st, 2014 | 2 Comments »

I’m sharing a favorite family dinner with you today.  It’s quick, easy and you’ll be in and out of the kitchen with a delicious meal to serve in no time!

Cast Iron Skillet Chicken

Organic Baby Spinach Salad

Crusty Cornbread Muffins

Cast Iron Skillet Chicken

4 boneless, skinless chicken breasts

2 tablespoons bacon grease (you’ll have this leftover after frying bacon for the spinach salad)

1/4 cup cajun seasoning

1 tablespoon brown sugar ( you can also drizzle the breasts with local honey if you’d prefer)

barbecue sauce of choice (we like Jack Daniel’s original sauce)

Preheat the oven to 350 degrees.  Heat the grease in a medium sized cast iron skillet.  Sear the chicken breasts in the hot grease for four minutes on each side.  Spoon barbeque sauce over each piece of chicken and place the skillet in the preheated oven for 30 minutes.

Organic Baby Spinach Salad 

Note:  I have to give credit for the inspiration to make this salad to my neighbor Martha.  She made her yummy version of this for us one night when we had dinner at her home.  Her dressing makes the whole thing!

1 box organic, baby spinach, stems removed

1 cup organic strawberries, stemmed and halved

3-4 strips of bacon cooked until crisp (reserve the grease)

1/2 Vidalia onion thinly sliced

1/4 cup toasted, sliced almonds

1/4 cup crispy rice noodles ( I use LaChoy in a can)

Dressing:

1 cup good quality vegetable oil

1/2 tablespoon poppy seed

1/3 cup red wine vinegar

2 tablespoons dry onion flakes

1/4 cup sugar (I use the raw organic type)

1 teaspoon salt

1 teaspoon dry mustard

Whisk all ingredients together and let stand for about 1/2 hour.  I use about half a recipe of the dressing for one salad.

Crusty Cornbread Muffins

It has been said, on more than one occasion, that my Mom makes THE BEST cornbread around.  This is her recipe.

1 cup organic, stone ground corn meal

1 cup organic, whole wheat flour

1 cup buttermilk

3 teaspoon baking powder (Rumford is what we always use since it has no aluminum in it.)

1 teaspoon salt

1/4 cup local honey

1 egg

3/4 good vegetable oil

salt and pepper as desired

Preheat the oven to 425 degrees (I make these before the chicken then reduce the heat for that.)  Mix all of the ingredients and stir well to combine.  Place the batter in greased muffin tins or in a square 8×8″ baking pan if you prefer.  Bake for 25 minutes.

There you have it!  A quick and delicious meal that your family will love.  I have also used this same recipe for the large bone in pork chops that Mr. T loves and it is equally good.  Enjoy!

Melissa | Finally Friday!, food & entertaining | 07 18th, 2014 | No Comments »

For several months now I have been taping a special monthly segment for my radio show with Chef Tom Delaney and wine expert, Mark Gagliano.  We go back and forth talking about wine pairings, seasonal foods, culinary creations and anything that comes to mind.  We always have a great time together with a stimulating discussion that listeners look forward to each month.

Chef Tom and Mark Gagliano

During the course of doing these recordings I have gotten to know both Mark and Tom on a personal basis.  I have written about Mark and featured wine pairing tips from him several times over the past year.  He is always full of information, wisdom and humor that I love sharing with readers.  This is the first time I have featured a post on Tom Delaney and the wonderful bistro here on St. Simons that bears his name.

Delaney’s Bistro and Bar is a favorite here on the island.  Most recently it received Elegant Island Living’s Best of 2014 award for both “Most Elegant” as well as “Best Place For Dinner”.  Delaney’s is always a place where we choose to celebrate special occasions, an evening of casual tapas and wine or a delicious lunch any day, except Sunday and Monday when the restaurant takes a much needed break.

Served with classic European style, Delaney’s offers one of the best wine selections available and a knowledgeable staff making this a wonderful dining experience.

I always enjoy the crab cakes at lunch.  Delicious lump crab meat is mixed with just the right herbs and spices, then lightly sautéed to golden perfection.  No matter what the occasion, this dish makes me feel like celebrating just about anything!

Tom is a bit of a shy guy, but as we have gotten to know each other I have come to appreciate his vast knowledge of the culinary world.  His ability to create a masterpiece that combines fresh local produce, seafood, fish or the highest quality meats to be found keeps him at the top of the list when it comes to fine dining in Coastal Georgia.  I’ve also learned that behind that shyness lies a heart of gold with a wicked sense of humor that shows itself at the least expected times.  Tom is delightful and I’m pleased to write about him and his wonderful restaurant today!

If you’ve never experienced Delaney’s you must put it at the top of your list.  Reservations are a must as this popular place fills up with loyal customers quickly!

Delaney’s Bistro and Bar – 3415 Frederica – St. Simons Island, GA – 31522

 (912) 638-1330

Melissa | food & entertaining, people | 07 17th, 2014 | 4 Comments »

I’ll be starting up with new recipes and menus soon!  My knee is healing and getting stronger.  But for now….I’m sharing a past post with one of my favorite summer meals!  I hope you’ll enjoy !

Baby, it’s hot outside…..hot, hot, hot…..and muggy!  I tend to lose my appetite when this weather hits each June.  Cool, light recipes are what I turn to.  Lots of fresh fruit for breakfast, light salads and meats for lunch and something simple and delicious for dinner and entertaining.  We love great Italian food and this antipasto platter is just the ticket for any hot summer evening!  It’s a simple one platter meal that friends and family love!

To assemble the platter:

1/2 pound hard salami sliced thin

1/2 pound provolone cheese sliced thin

1/2 pound Genoa salami

1 jar roasted red peppers

1 teaspoon olive oil

1 clove garlic, finely chopped

Assorted olives

1 Artichoke steamed

Aioli sauce for dipping

1 small log goat cheese

1 tablespoon good fig preserves

Alessi Bread Sticks or baguette slices

The only real preparation for this is steaming the artichoke and making the aioli sauce, which I’ve even found in a jar at the grocery store in the gourmet foods area.  But to make your own Aioli just place three egg yolks in your food processor with the juice of a lemon, sea salt and pepper to taste, 2 cloves of garlic and process.  As you process add about a 1/2 cup of good olive oil through the tube in a steady stream until the mixture thickens.

I drain the roasted red pepper, after removing them from the jar, if I’m not roasting them myself.  Toss the peppers with the olive oil and chopped garlic and place in a bowl.  You’ll probably want to slice the pepper into thin slices so they can be easily place on a piece of bread or salami.

The rest is all about presentation.  I like using a large platter and small containers for dips, peppers and olives and I always roll the provolone inside of the Genoa salami.  I spoon the fig preserves over the goat cheese and serve it at room temperature.  It’s easy and always so delicious!

Don’t forget a good summer wine to go with this.  Pinot Grigio or Soave if you’re looking for white, a fine rose’ or Pinot Noir, slightly chilled would be just the ticket!  Then there is always Campari….a personal favorite!

Here’s to a healthy summer of light, delicious meals!

AND here’s Kathi William’s music entertainment list for this weekend in the Golden Isles!:  http://www.imwiththebandonssi.blogspot.com/

Melissa | Finally Friday!, food & entertaining | 07 11th, 2014 | 4 Comments »