How to pet a gator 🐊 in the wild…
How to pet a gator 🐊 in the wild…
An ever-changing menu of locally sourced Southern dishes served in a restored Victorian-era home:
“Centrally located in historic downtown Charleston, Husk transforms the essence of Southern food. Executive Chef and Lowcountry native, Travis Grimes, reinterprets the bounty of the surrounding area, exploring an ingredient-driven cuisine that begins in the rediscovery of heirloom products and redefines what it means to cook and eat in the South.
Starting with a larder of ingredients indigenous to the region, Grimes responsibly crafts menus, playing to what local purveyors have seasonally available at any given moment. The entrance beckons with a rustic wall of firewood to fuel the wood-fired oven in the open kitchen, and a large chalkboard listing artisanal products currently provisioning the kitchen. Much like the décor that inhabits this historic, late 19th century home, the food is modern in style and interpretation.”
~ Husk website
sample of its ever evolving menu (August 5th, 2019) depending upon what is fresh:
76 Queen St.
Charleston, SC 29401
3–4 pounds sweet potatoes
6 tablespoons butter, divided
2 tablespoons heavy cream
4 tablespoons bourbon
1¼ cups packed light brown sugar, divided
½ teaspoon ground cinnamon
½ teaspoon salt
¼ teaspoon freshly grated nutmeg
¼ teaspoon ground allspice
⅓ cup all-purpose flour
1 cup chopped pecans (Optional, but please use)
Preheat the oven to 350°.
Scrub the sweet potatoes well. Place on a baking sheet and bake for about 1 hour, until very soft when you press the skins. Remove from the oven and let stand until cool enough to handle. Slice in half and scoop the flesh into a large mixing bowl, discarding the skins.
Beat the sweet potatoes with a wooden spoon to mash them well. Stir in 2 tablespoons butter, the cream, the bourbon, and ¼ cup brown sugar. Beat in the cinnamon, salt, nutmeg, and allspice. Spread in a 1½-quart baking dish.
In a small bowl, combine the remaining 1 cup brown sugar and flour. Cut in the remaining 4 tablespoons butter, using a fork to blend well. Stir in the chopped pecans, if using and you should. Sprinkle the topping over the sweet potatoes.
Bake for 30 minutes, until the topping is light brown and a little crisp and the casserole is bubbly.
No matter how you pronounce this delectable nut this recipe is a home run!
¼ cup pecan meal or finely ground pecans
¼ cup panko crumbs
1 teaspoon Old Bay seasoning
½ teaspoon salt
¼ teaspoon freshly ground black pepper
1 pound of skin-on grouper fillets, cut into 4-ounce servings
3 tablespoons vegetable oil
3 tablespoons unsalted butter
3tablespoons minced shallot
¼ cup white wine
1 tablespoon Dijon mustard
¼ cup chopped pecans
Preheat the oven to 350 degrees.
Combine the pecan meal, panko crumbs, Old Bay, salt, and pepper in a shallow dish.
Pat the fish fillets dry, then brush the flesh side with about 1 tablespoon oil. Place each fillet flesh-down in the pecan/crumb mixture and press lightly to coat.
Heat 1 tablespoon oil and 2 tablespoons butter in a nonstick ovenproof skillet over medium-high heat until the butter is melted and foaming. Place the fish in the skillet with the pecan coating down. Lower the heat to medium and cook for 5 minutes.
Using a fish spatula or whatever you have, turn the fish skin-down, careful not to dislodge the pecan coating. Place the skillet in the oven for 10 minutes, or until the fish is white and cooked through.
While the fish is baking, heat the remaining 1 tablespoon oil in a small saucepan and add the shallots. Cook for a few minutes, until the shallots are translucent. Add the wine, bring to a boil, and cook until reduced by half. Whisk in the mustard, then add the chopped pecans and remaining 1 tablespoon butter. Cook, stirring, until the butter is melted.
Place each fillet on a dinner plate and divide the sauce over the fillets
* White fleshed Grouper is perfect for this preparation, but you could always substitute a different white fish such as Tilapia, but I really wish you wouldn’t. *
Today at Universal Studios Florida —> Ten hours. That’s the reported wait time for Hagrid’s Magical Creatures Motorbike Adventure, Universal’s Islands of Adventure newest attraction. The ride, which officially opened to the public today, combines innovative technology and storytelling, with guests hopping on magical, flying “motorbikes” as they’re taken up, down, forwards and backwards, reaching speeds of 50 miles per hour. Who would wait for 10 hours to catch a glimpse of Fluffy the three headed dog?
Savannah’s Forsyth Park was designed after the French ideal of having a central public garden, and the fountain is said to be the garden’s centerpiece (although it isn’t at the center of the park).
However beautiful, the fountain is not unique. It was ordered from a catalogue.
Other cities fancied the catalogue spread, too. Similar fountains exist in New York, Peru and France.
The Japanese tea ceremony, also called the Way of Tea, is a Japanese cultural activity involving the ceremonial preparation and presentation of matcha (抹茶), powdered green tea.
In Japanese, it is called chanoyu (茶の湯) or sadō, chadō (茶道), while the manner in which it is performed, or the art of its performance, is called (o)temae ([お]手前; [お]点前). Zen Buddhism was a primary influence in the development of the Japanese tea ceremony. Much less commonly, Japanese tea practice uses leaf tea, primarily sencha, in which case it is known in Japanese as senchadō (煎茶道, the way of sencha) as opposed to chanoyu or chadō.