Georgia Magazine - July 2011 - (Page 46)

cover with water. Bring to boil over high heat, then reduce heat to medium and simmer chicken, covered, until tender, 20-30 minutes. Remove from liquid to cool; remove skin and bones from meat. Shred meat with your hands and return to cooking liquid (discard skin and bones). Return to a simmer. Stir in butter, milk, garlic powder and cayenne pepper. Break up crackers and add as many as necessary to create a thick consistency, like a well-stocked Brunswick stew. Season to taste with salt and pepper; add more garlic powder and cayenne pepper, if desired. Preparation time: 20 minutes; Cooking time: 40 minutes; Makes 4 to 6 servings. Although Sweet Grass Dairy’s award-winning cheeses are sold in restaurants and shops around the country, the best place to try them is at the Sweet Grass Dairy Cheese Shop in downtown Thomasville. COURtesY OF sweet GRass DaIRY Pass the cheese, please A nearly year-round supply of fresh grass keeps the South Georgia cows and goats at Sweet Grass Dairy happy, and that’s happy news for the rest of Georgia too. Just over a decade old, Sweet Grass Dairy has quickly established a reputation for producing some of the region’s finest cheeses. As an added bonus, the family-run dairy follows sustainable farming practices, ensuring that the land will support happy milk producers for many years to come. Sweet Grass Dairy Cheese Shop, 106 N. Broad St., Thomasville, (229) 228-6704, sweetgrassdairy.com. The Hickory Pig’s Chocolate Cream Shake 4 scoops vanilla ice cream 1 cup heavy cream 1/2 cup half & half 1/4 cup Hershey’s chocolate syrup Combine all ingredients in a blender. “Turn it on low, wait until it all starts running together, and then pour it out and go, ‘Mmm. Yum,’” says Beaubien. Preparation time: 5 minutes; Makes 1 ridiculously rich serving. Nearly exclusive to Northeast Georgia, this chowder can often be found as the cornerstone item on fundraiser menus in the Athens area. Chief Marc Perry couldn’t divulge the Danielsville Volunteer Fire Department’s secret recipe, but he did confirm the presence of the following ingredients. The proportions are based on other published recipes. Halyards Restaurant has been a popular hangout on St. Simons Island for just over 11 years. According to chef-owner Dave Snyder, that’s because he knows what his guests want. “We have just two tablecloths in the entire restaurant,” he says. “[Our guests] want great food, great service, and they don’t want to wear a coat and tie, because they’re at the beach.” Snyder serves the recipe below over chive-flecked mashed potatoes. Halyards’ Seared Tuna With Plum Wine Reduction Sauce Sample and savor So now that you’ve made your way along Georgia’s back roads and sampled a few of the state’s delicacies, below are a few recipes to help you relive some of those mouthwatering memories once you’re home again. Why use milk when cream will do? Phil Beaubien, owner of The Hickory Pig in Gainesville, remembers his mother scolding family members for pilfering the separated cream floating at the top of the milk bottle. “I figured if you’re not supposed to do something, you probably want to.” And so, he invented the Cream Shake. 46 Chicken Mull 1 broiler chicken 2 to 3 tablespoons butter 2 cups milk 1/4 teaspoon garlic powder 1/8 teaspoon cayenne pepper 1 (1-pound) box saltine crackers Salt and freshly ground black pepper, to taste Plum Wine Reduction Sauce 1-1/2 cups plum wine 1/4 cup honey 3 tablespoons soy sauce 2 tablespoons fish sauce 2 green onions, chopped 1-inch piece fresh ginger, peeled and sliced 2 cloves garlic, peeled and crushed 1/2 tablespoon chili garlic sauce (such as sriracha) 1/2 jalapeno pepper, cut into 2 pieces 1 tablespoon fresh lime juice 2 tablespoons fresh orange juice 1/2 tablespoon cornstarch Seared Tuna 4 teaspoons canola oil 2 teaspoons sesame oil 1-1/2 pounds sushi-grade tuna, cut into 4 pieces Salt and ground black pepper Place chicken (whole or cut up) in a Dutch oven or large saucepan and More online at www.georgiamagazine.org To make reduction sauce, in a stainless-steel pan combine wine, honey, soy sauce, fish sauce, green onions, ginger, garlic, chili garlic GEORGIA MAGAZINE http://www.sweetgrassdairy.com http://www.georgiamagazine.org

Table of Contents for the Digital Edition of Georgia Magazine - July 2011

Georgia Magazine - July 2011
Contents
Viewpoint
Mailbox
Picture This?
Georgia News
Calendar
Currents
Georgia’s Energy Outlook
Special Energy Report
A Jewel Against the Sea
“A Special Blessing”
Your Own Backyard
Around Georgia
My Georgia
Gardens
Georgia Cooks
Cookbook of the Month
Snapshot

Georgia Magazine - July 2011