Pure Georgia

Thanks to Hugh Acheson’s blog, I have recently discovered a couple of fantastic food sources here in Georgia.  (Hugh is my current celebrity chef crush.  FYI - my crushes can change from week to week.)

Tim Mills and Luke the Mule

The first discovery is Red Mule grits, and what a discovery it is!  These grits are the absolute best I have ever tasted.  They are used in several high end restaurants in the area including Five & Ten and the Ritz-Carlton Reynolds Plantation.  They taste like fresh corn and are much lighter in texture than the grits at the grocery store.  They are so fresh that you have to keep the grits in the fridge or freezer rather than the cupboard.  They come from Mills Farm in Athens, where all of the grits are ground on a mill powered solely by a red mule named Luke.  You can either call them to place an order or send them a letter to place your order.  They will mail your order, along with an invoice, and you send them a check in return.  No credit cards or e-commerce for these folks.   They do have a website that I recommend you visit to learn how you can get your own bag of deliciousness.  It is http://redmulegrits.us .  Click on the Contact Us link for their phone number and address.

Next, there is the cheese from Sweet Grass Dairy in Thomasville.  Sweet Grass Dairy is a family owned, grass based farm where they handcraft all of their cheeses.  Their cows are rotationally grazed, hormone and antibiotic free.  The result of this special care is a collection of beautiful artisan cheeses.  Our first order we got the Georgia Gouda, Green Hill (a camembert-style cheese) and the Asher Blue cheese.  I am not sure how to describe the difference between a handcrafted cheese and the cheese you get in the dairy case at the grocery store.  I would liken it to the difference between fresh squeezed orange juice and orange juice made from frozen concentrate.  It’s just better.  The cheese is creamier, fresher and has more depth of flavor.   

Creamy Georgia Gouda

The farm has an e-commerce site which makes their products easier to get. They will ship your order to you via UPS Ground for one day delivery in the Southeast.   Outside of the Southeast, you would have to go with Overnight Mail which is an extra charge.  It is packed with frozen freezer packs too keep it cool during shipping.  Their website is www.sweetgrassdairy.com .

Look for this logo

So, now I’m armed with yummy grits and cheese.  What should I make?  Shrimp and grits, obviously.  This leads me to one of my favorite ingredients:  Georgia Wild Caught shrimp.  In Atlanta, this is easily found at Whole Foods.  The shrimp I used the day I made this had been swimming off of the coast of Georgia less than 24 hours before we bought it.  This is so important for many reasons.  First, our shrimping industry needs our help.  They are fighting against a cheaper farm-raised product out of Asia.  Second, it tastes better.  Think of it the way you would think of free range chicken or grass fed beef.  Protein raised in its natural environment produces a superior product.  It’s just that simple. 

Beautiful!

You can get these shrimp from Whole Foods like I did or you can order them online at http://www.georgiaseafood.com/ .  This site is run by the Boone Family, who has been in the shrimping business out of Darien for three generations.  They will send you a 5 pound box of large shrimp overnight for $12.50 a pound.

Lisa’s Shrimp and Grits

3 ½ cups water

1 cup milk
¾ cup Red Mule grits
½ generous cup of shredded Sweet Grass Dairy Georgia Gouda
1/3 cup grated parmesano-reggiano
3 slices bacon
1 cup sliced white mushrooms
2 cloves garlic, minced
¾ lb. shrimp, peeled and deveined
2 green onions, sliced
2 tbsp. flour
¾ cup chicken broth
¼ cup cream or ½ & ½

Bring water, milk and a generous pinch of kosher salt to a boil.  Add grits and return to a boil and then reduce heat to a simmer.  Simmer uncovered for 20 to 25 minutes, stirring often.  When grits have just about reached your desired degree of thickness, add the two cheeses and stir to combine.  Remove from the heat and cover to keep warm.

While the grits are cooking, you can start your shrimp. In a large skillet, cook your bacon until crispy.  (I know its bacon, but most shrimp and grits recipes start with at least 6 slices, so I am lighter than that.  If you dare use turkey bacon with these other pure ingredients, I will never speak to you again.)  Drain bacon on paper towels and set aside.

Reserve 1 tablespoon bacon drippings in the skillet.  Saute the mushrooms in the drippings until softened, about 5 minutes. Add the garlic, shrimp and green onions and sauté until the shrimp begins to just barely turn pink, about 1 or 2 minutes.  Sprinkle the flour over the ingredients in the skillet and stir for about a minute to cook out the floury taste.  Whisk or stir in the chicken broth and stir until the sauce begins to thicken.  Stir in cream and heat through.   Taste and adjust salt and pepper as needed.

To serve, put about a generous portion of grits in a shallow bowl, top with the shrimp mixture.  Sprinkle with crumbled bacon.

Lisa's Shrimp and Grits

There you have it.  A creamy, cheesy delicious shrimp dish made with some of the best ingredients Georgia has to offer.  Enjoy!

Local Republic

Local Republic - my new hangout :)

Tom and I have decided to make a concerted effort to support the local, non-chain businesses in our community.   This, of course, extends to restaurants (lucky me!).  We have frequented Ray's, Pura Enchilada and Oyster Bay Seafood Cafe recently and left full and happy that our dollars were helping the local economy.

The Bar - Notice all of the beer taps

Last Friday we had lunch at another local restaurant:  Local Republic.  I found this gastro-pub while doing a search for restaurants in Lawrenceville.  The reviews were favorable and the menu looked interesting, so we decided to give it a try.  I am so glad we did.



The view of the square from my vantage point on the banquette - Beautiful day!

The eatery is housed in what I believe was originally a gas station.  The space when you walk in feels casual and airy.  There are several wooden tables with vintage style metal chairs.  A wooden banquette against the far wall has throw pillows scattered along it.  There is art on the walls and some vintage signage for an eclectic vibe.  I immediately thought, "I could hang out here".

Mexican Coke es muy bueno!!

Local Republic's menu changes often because they focus on using seasonal organic produce and meats.  They have several appetizers to choose from, along with soups, salads, entrees, sandwiches and burgers.  They offer some vegetarian options, too.  Their bar serves craft beers on tap and wine.  And God bless them, they have Mexican Coke.

Absolutely delicious!!

We started out with the goat cheese, tapanade and pesto small plate.  These three ingredients are served atop four toasted bread slices.  When you bite into one, you get the crispy texture of the bread, the creaminess from the goat cheese, the earthy, fresh flavor of the pesto followed by the briny olive flavor of the tapanade.  One perfect bite.

After we scarfed down our appetizer, we each had a burger.  Their burgers are made from antibiotic and hormone free, grass fed Brasstown Beef from Ridgefield Farm just over the border in North Carolina.  (Ridgefield Farm also supplies Atlanta area Whole Foods stores with their dry-aged beef.)

Mr. Jones

Tom had the "Mr. Jones" burger which is topped with house made pimento cheese with jalapeno & bacon.  The pimento cheese was made with sharp cheese, which is how I make mine, so thumbs up there.   I had the "Make Fungus Not War" burger which has sauteed mushrooms, melted swiss and grilled onions.  Both burgers were hot, juicy and absolutely delicious.  My only complaint would be that after eating the appetizer, neither of us could finish our enormous burger.   Next time we will probably order one burger and split it.

Make Fungus Not War!!

The service at Local Republic was very friendly and attentive.  The prices could be considered a little on the high side, but you have to keep in mind that the best ingredients simply cost more.  I am willing to pay a couple bucks more to have them hold the antibotics and hormones, thank you very much.

No styrofoam to-go boxes here!

The final verdict:  we loved Local Republic and we will be back.  One more reason to love downtown Lawrenceville!

Quinoa - A Love Story

Last year, when I decided to start adding healthier foods to my diet, I began reading a lot about quinoa. This grain was completely foreign to me so I had to do a little research before I tried making it. It turns out this “superfood” is not a grain but a seed. It is high in protein and fiber and is super good for you.

I tried finding it at my Publix with no luck. I ended up finding it at my trusty Korean supermarket. I imagine I could ask them to order it for me at Publix too. (On a side note: I am truly glad I heard someone pronounce it on television before I asked about it at the store. Being a southern girl, I was pronouncing it kwin-oh-ah in my head, later learning it is actually pronounced keen-wah. Potential embarrassing grocery store incident averted.)

I tried a couple recipes I found on the web and found that quinoa really doesn’t have much flavor on its own. It takes on the flavors of whatever you cook it with, making it a very versatile ingredient. I have made it with tomatoes and Italian flavors and also with mangoes and curry with delicious results. My favorite is the salad I made with cucumbers, soy sauce and sesame oil. It is simple, refreshing and easy to make.

This dish is even better the next day.

Soy Sesame Quinoa Salad

¾ cup quinoa
3 cups vegetable stock
2 cucumbers – peeled and diced
2 green onions – sliced
2 tbsp. soy sauce
1 tbsp. sesame oil
2 tsp. rice wine vinegar
1 tsp. sugar

Rinse quinoa in cold running water. Quinoa can have a bitter flavor if not rinsed before cooking. Bring vegetable stock to a boil over med-high heat. Add quinoa, return to a boil, cover and reduce heat. Simmer over low heat until quinoa is translucent, about 15 to 20 minutes. Drain and let cool completely.

In a large bowl, combine the quinoa, cucumbers and green onion. In a small bowl, whisk together the soy sauce and the next three ingredients. Pour the liquid over the quinoa and stir to distribute throughout the mixture. Cover the bowl and chill in the refrigerator for at least an hour before serving.

I adapted this recipe from a pasta recipe I have been making for years.  It makes a nice lunch salad or a great side dish.

I served this salad with Tom's teriyaki chicken and steamed vegetable dumplings.