Georgia Magazine - October 2020 - 36

GEORGIA Cooks
This peach crisp recipe, shared by one of
Furman's long-ago customers known as Miss
Tammy, is a popular dessert at his restaurant.
Adapted for home use, this version of the recipe
is easily doubled, but be sure to use a larger pan.
When fresh peaches are in season, you can
substitute them for the frozen ones.

Vegetable cooking spray
4 cups sliced frozen peaches
1/4 cup water
1/2 cup brown sugar, divided
1/2 teaspoon nutmeg (use freshly grated, if available)
1/4 cup chopped pecans
1 cup cake mix (use either a plain white cake mix or Betty
Crocker Super Moist Butter Pecan Cake Mix, Furman's
favorite for this dessert)
1/4 stick (4 tablespoons) unsalted butter, cold, cut into
small bits
Vanilla bean ice cream, for serving

PHIL SKINNER

PEACH CRISP

Javis Wylie, left, looks on as Bryan Furman, right, proudly oversees son Nasir's
learning of the family tradition. Even when Dad's not present, Nasir handles orders
and knife skills confidently and professionally.

Cook peaches briefly with 1/4 cup water and
1/4 cup brown sugar to develop juice.
Preheat the oven to 350 degrees. Spray a 9-inch square pan
with vegetable cooking spray. Set aside.
In a bowl, mix sliced peaches and juice with nutmeg and
pecans. Spread the peaches in a single layer in the pan. Sprinkle
cake mix over peaches. Dot the top with bits of cold, unsalted
butter. Sprinkle with remaining 1/4 cup brown sugar. Bake for
40 minutes. Scoop into bowls and serve warm with ice cream.
Serves 6.

BRYAN FURMAN'S GRILLED CORN SALAD
3 ears fresh yellow corn, shucked
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
2 tablespoons unsalted butter, melted
4 tablespoons lime juice
1 teaspoon garlic powder
3 tablespoons honey
2 avocados, peeled and pit removed, diced
1 cup cilantro leaves, chopped

Heat the grill to medium heat. Grill the corn, turning occasionally, until tender, about 15 minutes, being careful not to let
it burn. Season corn with kosher salt and freshly ground black
pepper. Brush with melted butter. Let corn cool, then cut off the
kernels from the cob.
In a large bowl, mix the lime juice, garlic powder and
honey. Add diced avocado, corn and chopped cilantro. Toss
well. Taste for salt and pepper and adjust seasoning as needed.
Refrigerate several hours and serve cold. Serves 6 as a side dish.

Georgia Magazine

October 2020

BRYAN FURMAN'S CURRY BEEF OXTAILS
WITH PLANTAINS
2 quarts water
4 quarts chicken broth
4 (13.5-ounce) cans coconut milk
2 teaspoons kosher salt
4-1/2 pounds beef oxtails
5 bay leaves
1 tablespoon freshly ground black pepper
1/4 cup peeled, chopped garlic
5 green onions, trimmed, chopped, including all of the green part
3 large plantains, peeled, cut into big chunks (or 3 large potatoes,
peeled, cut into big chunks)
1/2 bunch Italian flat-leaf parsley (use both the leaves and stems)
2 habanero peppers, stems removed, sliced (To tame the heat, remove the ribs and seeds. Be sure to use gloves when handling hot
peppers.)
1/2 cup Jamaican curry powder

In a large stockpot, combine water, chicken broth, coconut
milk, kosher salt, oxtails, bay leaves, black pepper, garlic and
onions. Bring to a boil over high heat, and cook until oxtails are
tender, about 3 hours. Note: Cooking time will vary depending
on size of oxtails.
Once the meat is tender, add the plantains (or potatoes),
parsley and habanero peppers. Stir in curry powder slowly.
Reduce the heat to medium and cook until the plantains (or potatoes) are tender. Note: If the plantain pieces are very thick, put
them in the pot before the oxtails are tender, as they might need
more cooking time. Serves 6-8.

Georgia Magazine - October 2020

Table of Contents for the Digital Edition of Georgia Magazine - October 2020