Bailey's is like 1,000 miles away!
We are doubly excited this week, for we are serving our own Crispy Buttermilk Fried Chicken.
We marinate our chicken in full fat Marburger Farms Gourmet Buttermilk for over 24 hours. This creates a sensational flavor all on it’s own – making our chicken moist and tender throughout. We coat it in our seasoned flour and fry it to a rich mahogany brown.
But, we don’t stop there – we are serving this incredible chicken with a homemade waffle – with warm Orange Blossom Honey – or our very own homemade maple syrup.
Please, someone, come fan me, I’m about to faint.
The fainting part included! He's a Southern Foodie through and through-LOVE IT! Does anyone want to drive down to Florida with me?
Folks – you might as well surrender to the confederacy this week – for what better way to spend a night in June than enjoying our misting fan cooled, Grand Oak covered Outdoor Patio, while dining on Crispy Buttermilk Fried Chicken and Waffles, Fresh Corn and Lima Succotash, Mashed Potatoes, or Mac & Cheese, Peach Cobbler and Vanilla Ice Cream – washing it all down with a Mason Jar full of iced cold fresh squeezed Raspberry Lemonade.
Forget driving, I'm looking up flights now!
1. What is your favorite ethnicity of food?
Southern food is my all time favorite, followed by Thai err maybe Greek-do I have to choose just one? Living in a big city has given me the opportunity to try so many different types of foods, and I love every last bit of it. In one week it's not abnormal for me to have tasted something from cultures all around the world. I feel so lucky to be able to experience different dining options and create lovely dished myself.
Favorite Ethnic Dishes:
Shrimp and Grits
Louis Pappas Baby Greek Salad and Chicken Avgolemono Soup
2. If you could eat only one meal for two weeks straight, what would it be?
Well if I could just live at Georgia Brown's with their Southern Sunday Brunch rockin those two weeks I would be totally
But if I could eat one meal for two weeks it would be a Lamb Gyro in a nice soft pita smothered in tzatziki sauce, with a beautiful Greek side salad, mashed potatoes (random I know, but I adore mashed potatoes) and topped off with a dolma (stuffed grape leaf).
3.What is the "signature" dish that you cook? (you know, that always receives rave reviews and/or you get requests for)
I used to get asked to make my Pineapple Mango Salsa all the time, it was totally turning into my signature dish. It just requires lots of chopping. Although I have an amazing collection of Wusthof knives, I still need to take a knife skills class to make the salsa in no time flat.
1 can pineapple tidbits drained
1 large or 2 medium mango's diced
1/4 cup red onion diced
1/4 cup chopped cilantro
1/2 -1 jalapeño (depending on how hot you like it) cut finely
3-4 tbs lime juice
salt and pepper to taste
I also made a brilliant pulled pork this past weekend for a BBQ that received rav-reviews.
Marinate a Pork Shoulder in Stubs Pork Marinade for as long as possible (hopefully overnight). Cook pork for 8-10 hours at 250 covered in uin foil. Take pork out of pan and pull with two forks. Cover in your favorite BBQ sauce - mine - Sonny's Sweet Sauce, which I buy in bulk because there is sadly no Sonny's in Virginia.
Of course the Jalapeno Poppers and Salsa created by the Pioneer Woman - definitely a crowd pleaser.
4. Is there something that you just can't handle eating - like gag reflex?
Red Bell Peppers - GROSS ME OUT. Also not a fan of banana peppers or liver.
5. Do you think that the Kindred Connection should continue through the summer, or take the summer off?
I love the Kindred Connection-so if your up for it, I would love to continue it through the summer.