Georgia Magazine - July 2013 - (Page 26)

TRUDY GILL ★ Triple Chocolate Pound Cake at Barnstormer’s Grill is as good as it sounds. ★ An hour south of Atlanta–and a world apart– explore aviation’s golden age and enjoy home cooking at the Peach State Aerodrome. ★ water, oil and eggs in a large bowl at medium speed for 2 minutes. Pour half of batter into a 10-inch, greased and ﬂoured tube pan. Sprinkle 1 cup chocolate chips over batter. Spoon remaining batter over morsels. Sprinkle with 1 cup chocolate chips and swirl into top layer of batter. Bake for 50-60 minutes or when toothpick inserted in center comes out clean. Cool in pan for 35 minutes. Invert cake on a plate. Combine whipping cream and remaining 1 cup chocolate chips in a saucepan. Heat until chips are melted. Cool 15 minutes. Pour over cake. Top with pecan halves. Makes approximately 8-12 servings. ★ Ask Elevation Chophouse Chef Richard Bradshaw about this steak house’s most popular dishes, and he quickly volunteers their Pan Asian Glazed Scottish Salmon. This easy-to-prepare dish appeals 26 to ﬁsh and meat lovers and makes an elegant entree when paired with wild rice and sautéed baby spinach. Elevation Chophouse’s Pan Asian Glazed Scottish Salmon tablespoons cilantro for garnish. Bring to slow boil and reduce heat to low. Cook for an additional 10 minutes, stirring frequently. Set aside and cover to keep warm. Salmon: Season with kosher salt and black pepper. Cook on high heat in nonstick pan for 3 minutes per side. Brush glaze on one side of the salmon, turn and brush other side. Drizzle additional glaze when plated, and sprinkle with reserved cilantro. Serves 4. Andréa Vernot is creator and co-executive producer of “Air Fare America,” a travel, food and history TV series in development. A special event and travel-marketing veteran, she founded her production company, Armchair Aviatrix, to celebrate the history, adventures and great dining found in local airports across the country. Learn more at www.AirFareAmerica.net or follow the journey on Twitter @AirFareAmerica and on Facebook at www. facebook.com/AirFareAmerica. Cobb County Airport/McCollum Field, Kennesaw Glaze: 1/4 cup extra-virgin olive oil 3 tablespoons garlic, chopped 1/3 cup ginger, chopped 1 cup oyster sauce 1/2 cup ketchup 1 lemon squeezed, seeds removed 1/4 cup water 2 tablespoons sugar 1/4 cup cilantro, chopped, divided Salmon: 4 (6-ounce) fresh salmon ﬁllets Kosher salt and pepper Glaze: Heat olive oil in a 2-quart saucepan on medium-low until hot. Add garlic and ginger, cook until mixture turns a caramel color. Add remaining ingredients, reserving 2 More online at www.georgiamagazine.org More airport and restaurant details— plus COUPONS online! web exclusive Go online to page 26-1 in our July 2013 issue, at www.georgia magazine.org, to get all the details on the airports and restaurants included in this article. Several restaurants are offering discounts! Also in the digital edition is a recipe for Cranberry-Pecan Chicken Salad from Spitﬁre Restaurant. web exclusive GEORGIA MAGAZINE M Y Y http://www.AirFareAmerica.net http://www.facebook.com/AirFareAmerica http://www.facebook.com/AirFareAmerica http://www.georgiamagazine.org http://www.georgiamagazine.org http://www.georgiamagazine.org http://www.georgiamagazine.org

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

Georgia Magazine - July 2013
Contents
Viewpoint
Mailbox
Liberty Notes
Picture This?
Georgia News
Calendar of Events
Georgia’s Energy Outlook
Currents
Fly-in or Drive-In
“Air Fare America”
Wood Basket of the World
Link to Video on Georgia’s Tree Industry
Lighten Up!
Control What You Consume
Around Georgia
Enhancing your adventure
My Georgia
Georgia Gardens
Snapshot
More Snapshot photos
Plant of the month
July’s online trivia contest
Georgia Grown spotlight

Georgia Magazine - July 2013