Spicy Foraged Pear Chutney

Similar in preparation and usage to a pickle, chutney is a spicy condiment containing fruits and vegetables such as plums, apple, pear, figs, tomatoes, chilis, and onions seasoned with salt, spices and herbs. Vinegar, lemon juice or tamarind are commonly added as natural preservative, which gives chutney its well-known pucker. Chutneys range in texture from chunky to smooth, and in varying degrees of spiciness from mild to hot. Chutney is a delicious accompaniment to curried dishes. Sweeter chutneys also make interesting bread spreads and are delicious served with cheese.

Simple spiced chutneys can be dated as far back as 500 BC, and get their name from the East Indian word chatni which means “to lick.” This variation using pears foraged in our neighborhood is a plate-licking alternative to cranberry sauce as an accompaniment for your Thanksgiving turkey and dressing, or for a holiday pork roast.

1 1/2 pounds pears, cored and peeled
1 cup cider vinegar
2/3 cup packed brown sugar
1 teaspoons ground cinnamon
1/4 teaspoon ground cloves
1/8 teaspoon cayenne pepper (or more to taste)
1/2 cup dried cranberries

Chop pears into rough cubes and add to a saucepan with vinegar, sugar and spices. Bring to a boil, and then reduce the heat, and cook for 4 to 5 minutes or until pears are fork tender. Stir in dried cranberries and simmer for an additional 2-3 minutes. Remove from heat and allow to cool before serving warm or at room temperature.

If you pour the hot chutney straight from the pan into prepared jars, this chutney lends itself well to cold process canning too.

Red Sky Tapas Rainy Day Brunch

It takes a lot to get me out of the house on a rainy Sunday morning, but a brunch at Red Sky Tapas was just the incentive I needed to brave the stormy weather. The restaurant has recently updated their brunch menu and I couldn’t wait to see what dishes they were offering. I started with a Bottomless Bloody Mary; yes, it was THAT kind of day! The adult beverage was expertly made with a tomato juice mix that was neither too thick nor too thin with a good spice, and not too much ice. The fact that it was “bottomless” might present a problem….

While the dinner menu consists of tapas, the brunch menu is a more traditional individual one-entrée-per-person style even though we did decide to share the dishes that were presented for us to sample. First, we were tempted with bacon that had been candy-coated in sugar which was crispy, sweet, salty and smoky all at the same time – Yum!

The second dish to come to the table was a Blackened Ahi Tuna Salad with tuna that was seared yet still rare, served over mixed greens tossed with a pineapple soy vinaigrette, then topped with pico de gallo and a poached egg. The sushi-grade tuna was perfectly prepared and the salad was a wonderful counterpart. Plates of Lobster Cake Eggs Benedict followed the tuna. I was skeptical about the lobster cakes expecting breadcrumb-laden patties with a hint of lobster meat, but was very pleasantly surprised to find the cakes loaded with lumps of lobster and light on the breading. These were topped with an apricot buerre blanc which lended a delicate sweetness to the dish. Next came their version of the Southern classic, Cajun Shrimp and Grits.  This was indeed an impressive dish: large tender shrimp dotted with tomatoes, roasted red peppers, jalapeños and cilantro atop creamy coarsely grounded grits with just the right amount of Cajun seasoning – Nirvana.

I was again skeptical when a plate of  “Buffalo Chicken and Waffles” arrived. A Belgian style waffle topped with fried chicken tenders tossed in a spicy honey glaze did not sound like my cup of tea. This dish certainly sparked the most commentary. This prompted Chef Brian Kennington to join the conversation as he described the thought process behind the dish. He explained that he worked diligently to concoct the definitive sauce for the chicken that would both complement and contrast with the sweet waffle.

The chef went on to explain his goal of introducing new and unexpected ingredients into traditional dishes. Two other examples of this are his Biscuits topped with Parmesan Gravy and his Jerk Chicken Tacos.  The Parmesan gravy is nothing short of genius and tied with the shrimp and grits as my favorite of the chef’s creations. The jerk chicken soft tacos with goat cheese and mango salsa were well composed and certainly an unpredicted flavor profile. Last, but certainly not least, were heaping bowls of Sweet Potato Hash with cubes of crispy roasted sweet potatoes with a generous spicy kick; another unexpected surprise!

Co-owner Terry Kirby came out to the table to share his thoughts on the menu and the restaurant’s focus on customer service. “We want our customers to feel at home here,” he said sweeping an arm in the direction of the open dining area and well-lighted bar. In addition to their tempting Sunday Brunch menu, Red Sky which is located in Marietta at 1255 Johnson Ferry Road, now offers an expanded lunch menu and plays host to “Dueling Pianos” each Friday and Saturday evening. When you go, don’t miss the shrimp and grits. Seriously.

While the food and beverage items we sampled were complimentary, I received no additional remuneration. The opinions included herein are honest and unsolicited. 

Sweet Potato Gouda Sconelettes with Thyme

Cooler weather calls for bolder flavors, heartier aromas and denser textures in contrast to the lighter dishes of hotter more humid days. Sweet potatoes lend themselves to both sweet and savory additions and in this case the enhancement of Gouda and fresh thyme.

A common component of the bouquet garni, and of herbes de Provence, thyme is an excellent compliment to most cheeses. Thyme, which was used by the Romans to purify their homes and to treat respiratory issues and coughs, was believed to be a source of great courage. Courage or not, they do add a nice perfume to our savory little scones. Try pulling through the sprigs through the tines of a fork to remove the tiny leaves from their woody stems.

1 cup sweet potatoes, cooked and mashed
1 tablespoon olive oil
1 ½ cups all-purpose flour
1 cup whole wheat flour
¼ cup granulated sugar
6 tablespoons Gouda cheese, grated
½ teaspoon fresh thyme, chopped
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
½ cup cold butter, cut up
2/3 cup milk
1 egg, lightly beaten

Preheat oven to 375°F. Line a baking sheet with parchment paper and set aside.

In a food processor combine all dry ingredients, grated Gouda and thyme, and process until fully combined. Add butter and pulse until mixture resembles coarse crumbs. Transfer to a large bowl. Add mashed sweet potato and milk and using a fork, stir just until moistened.



Turn dough out onto a lightly floured surface, Knead dough by folding and gently pressing it for 10 to 12 strokes or until dough is nearly smooth. The dough will still be very moist and a bit sticky. Lightly roll dough into a 1/2-inch-thick rectangle. Use a sharp knife to cut dough into 3” squares and then cut each square on the diagonal into small triangles. Re-roll scraps as necessary.

Place sconelettes ½” apart on the lined baking sheet. Brush tops with egg and bake about 20 minutes or until golden. Enjoy the delicious scent of the thyme as it purifies your house and fills you with courage! Serve them warm with butter. scone scones

Proper Southern Barbeque in Buckhead

The last thing you might expect is a barbeque joint in Buckhead, but that is exactly where the Southern Proper Hospitality group situated theirs. Smokbelly BBQ was created by the same fraternity brothers that created the ever-popular Tin Lizzy’s, The Big Ketch, and Milton’s Cuisine and Cocktails. Occupying the newly renovated Tavern 99, Smokebelly is a restaurant intended to reflect Southern culture as a whole and barbeque in particular.

The space is rustic with modern touches. There are two large bars that flank the indoor dining and a stage off to one side for live music performances which take place every Thursday to Saturday.  There’s also a large patio for outdoor dining and enough TVs to watch the game from any angle. The menu is a taste of the South as best described by the owners as “chef crafted ‘cue with soul warming fixings.” “We’ve taken smoking and barbecuing techniques from every region and have combined them into what we feel is the best of all recipes,” Hadermann says. “We draw inspiration from all over.” Their extensive collection of homemade sauces is a prime example; with every conceivable flavor represented including Alabama white sauce, South Carolina “Gold,” and North Carolina vinegar sauce.

We recently had the pleasure of dining with one of the co-owners, Chris Hadermann who selected dishes for us to experience. We started with original cocktails and Southern snacks, including pimento cheese spread with house-made crackers, pork rinds (which are actually better with the pimento cheese), blistered peppadew peppers, fried pickled okra, and mini sausage corn dogs.

These “snacks” were followed by laden platters of smoked brisket, cherry-cola ribs, turkey, sausage, and pulled pork along with the traditional Southern sides of sweet potato soufflé, Brunswick stew, mac & cheese, and creamy slaw. We also tried seasonal offerings of braised kale and a roasted beet salad. Everything was perfectly cooked and not too smoky (a pet peeve). My personal favorites were the sliced brisket, beet salad and mac & cheese.

It is clear that Hardermann and his partners have hit a home run with this menu concept and realization. The food and surroundings work in tandem to represent the current South while still paying homage to more traditional Southern trappings.

Smokebelly BBQ is located at 128 East Andrews Drive and is open everyday at 11:30am until 10:00pm on Sunday through Thursday and until 11:00pm on Friday and Saturday making it a wonderful spot to enjoy some ribs with the family or some brew and ‘que while watching your favorite team on the big screen.

While the food and beverage items we sampled were complimentary, I received no additional remuneration. The opinions included herein are honest and unsolicited.  

Our First e-Cookbook for Planning Thanksgiving Dinner

We are very excited to announce the publication of our first e-cookbook just in time for planning your Thanksgiving feast. Thanksgiving is a special time for most families; a time for sharing customs and making memories. Six years ago we started this blog to record and chronicle our family’s traditions and reminiscences through recipes. We would like to share a few of those recipes in the hopes that you will incorporate them into your Thanksgiving traditions.

Please feel free to download and share!