Georgia Magazine - June 2013 - (Page 42C)

Web exclusive Second helping: More great recipes BY JANE F. GARVEY T his month we’ve mentioned several exciting chefs around the state who are serving up great dishes at their neighborhood establishments. If you know of a great chef who’s turning out wonderful food in your area, please share their information with us by emailing magazine@ georgiaemc.com. Below, enjoy a few more recipes from this month’s featured chefs. Pasilla Negra Fried Catfi sh Dovetail, Macon Fry mix 2 cups all-purpose fl our 1/2 tablespoon ground pasilla negra pepper 1/2 tablespoon freshly ground black pepper 1-1/2 teaspoons salt Egg wash 2 eggs 2 cups water Fish 6 catfi sh fi llets 1 cup olive oil In a re-sealable plastic bag, mix all-purpose fl our, pasilla negra pepper, black pepper and salt; pour onto platter. Whisk together egg and water in a fl at soup bowl. Dredge catfi sh in egg wash then in fl our mixture. Heat olive oil in a frying pan set over medium high heat, and fry catfi sh until golden brown. Remove catfi sh from pan and drain. Transfer catfi sh to heated plates, and top with fennel slaw (see recipe on page 40). Drizzle with olive oil. Serve immediately. Serves 6. Grapevine Smoked Springer Mountain Chicken With Georgia Peach Barbecue Sauce, Candied Bacon and Crisp Corn Cakes Chef Darrin Stegemann, Wolf Mountain Vineyards and Winery, Dahlonega June 2013 To read this month’s Georgia Cooks story and for more recipes, turn to page 38. Dovetail’s Pasilla Negra Fried Catfi sh With Fennel Leek Slaw Chicken Lump charcoal, for smoker 1 pound grapevine pruning cuttings, soaked in water to cover, for smoker 1 whole Springer Mountain Farms chicken, about 2-3 pounds 8 ounces dry barbecue spice rub of choice Candied bacon 6 slices maple bacon 1/4 cup dry barbecue spice rub of choice 2 tablespoons brown sugar Barbecue sauce 1/4 cup apple cider vinegar 1/8 cup red wine vinegar 1/4 cup honey 1/3 cup tomato paste 1 teaspoon dry English mustard 1/2 teaspoon smoked paprika 1/4 cup brown sugar (packed) 1/4 cup apple juice 1/2 cup water 2 ripe peaches, peeled, pitted, roughly chopped* 2 tablespoons barbecue spice rub seasoning of choice Corn cakes 4 ears fresh Georgia corn 1/4 cup minced Vidalia onion 3/4 cup all-purpose fl our 1/4 cup self-rising cornmeal 1 tablespoon granulated sugar More online at www.georgiamagazine.org 3 teaspoons baking powder 3/4 cup buttermilk 2 eggs, beaten 2 tablespoons olive oil 4 ounces melted unsalted butter Set up smoker-type cooker as for smoking you normally would meats. Once coals are hot, drain the grapevine cuttings and place them on top of the hot coals to start smoking. Remove giblets packet from the chicken; reserve for another use. Rinse chicken under cold water; pat dry. Season chicken inside and out with barbecue spice rub; place chicken on grill. Close lid and adjust vents so that temperature reaches between 285 and 325 degrees. Smoke chicken until it reaches an internal temperature of 165 degrees. Note: A pink smoke ring still will be visible when chicken is completely cooked, just as with ribs. Allow chicken to rest and cool so meat can be picked off the bone. While chicken is cooking, make candied bacon, barbecue sauce and corn cakes. For candied bacon, preheat oven to 350 degrees. Lay slices of bacon on a cooking sheet. Mix barbecue spice rub and brown sugar together 42C MOONHANGER GROUP Bonus content http://www.georgiamagazine.org

Table of Contents for the Digital Edition of Georgia Magazine - June 2013

Georgia Magazine - June 2013
Contents
Viewpoint
Malbox
Liberty Notes
Picture This?
Georgia News
Calendar of Events
Currents
North Georgia on a Dime
Mobile Vacationing
Around Georgia
Planning your two- to five-day trip
My Georgia
Georgia Gardens
Georgia Cooks
Snapshot
More Snapshot photos
Plant of the month
June’s online trivia contest
Second helping: More recipes
Georgia Grown spotlight
Readers’ Choice entry form—last chance!

Georgia Magazine - June 2013