biscuits and such | Blog
southern food blog
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Brown Butter & Garlic Wahoo

At the end of September, as the sun set on my (amazing) maternity leave, the three of us headed up to Morehead City for a week on our family house on the marsh. It was exactly what my spirit needed, a week of salt air and nothing to do but sit on the back porch and watch the tides with my baby.





While the week’s highlight was probably our first date night away from the baby (thanks parents!!), we also enjoyed some delicious meals at home. My favorite by far was a simple brown butter and garlic wahoo with an easy caprese salad (everything that’s good about summer, essentially). Wahoo is a firm white fish, with a flavor that is delicate, something you want to be careful not to overpower, so I cooked it with simple and quality ingredients that made the fish shine.





The folks at All Clad were kind enough to send us their new fish pan to test out, which we happily filled with butter, garlic, lemon slices, and fresh locally caught wahoo steaks. The riveted surface of the pan meant that the flakey wahoo didn’t stick, but did get a beautiful brown color. And, even better, the texture made it easy to clean afterwards (always a concern in the kitchen, but particularly a concern when you’re on vacation).





Even better (for you!) is that All Clad has offered to give away an additional Armor Fish Pan ($199.95 value) to a lucky b&s reader! (This giveaway is closed)


Brown Butter & Garlic Wahoo


4 wahoo steaks

1 stick butter

2 garlic cloves

1 lemon



With your pan over low/medium-low heat, melt butter. Add minced garlic and 3-4 lemon slices. Allow butter to simmer, stirring occasionally, for 30 minutes, or until a golden brown.

Salt wahoo steaks and heat pan to medium-high. Sear wahoo for 3-4 minutes on each side. Top with a squeeze of fresh lemon juice and serve hot.


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Boathouse Punch


A few weeks ago I loaded Everett into my new mom car (not a minivan) and headed to Atlanta, to see my two best friends from college. Kellie (of being a successful artist fame) lives in Atlanta, and Brit (of also being a successful artist fame) was coming into town to help her work on her studio space as Kellie preps for a big exciting art show that she got a big high profile grant for (seriously, fame). It was my first long trip with Ev and I was equal parts excited for Everett to see his aunties as I was nervous about driving 7 hours each way with an 11 week old baby.




Thankfully, we survived the car trips (with only a small percentage of inconsolable screaming and a fair amount of nursing in gas station parking lots), and had an incredible time visiting. I don’t understand why we haven’t all moved onto a commune yet, so that’s phase 2. While we were there we decided to make a fancy cocktail and since Kellie’s house is full of succulents and also the amazing ceramics that she makes, it made sense to photograph the cocktail and share it with you. After a while of browsing through lots of different cocktail ideas we settled on something like a boathouse punch, but small batch. We combined gin, elderflower liquor, grapefruit juice, aperol, and sparkling rose and the results were lovely. It was very pink, and very tasty, and very photogenic. Everything you’re looking for in a girl’s weekend (plus baby) cocktail.




Boathouse Punch
serves 4

8oz gin

4oz elderflower liquor

3oz aperol

8oz fresh squeezed grapefruit juice

2oz fresh squeezed lemon juice

6-8oz sparkling rose

Sliced grapefruit to garnish


In a cocktail shaker combine gin, elderflower liquor, and aperol over ice. Mix well and divide evenly between four glasses. Mix in grapefruit juice, also dividing evenly between servings. Top each glass with sparkling rose and a slice (or two!) of grapefruit. Serve and enjoy.


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potatoes & tomatoes 1

Roasted New Potatoes & Pickled Green Tomatoes

At some point in the past few weeks my infant started to become a baby, and life started to get a little bit easier. He naps (albeit almost exclusively in a wrap but I’ll take what I can get right now), he’s been sleeping 5-6 hour stretches at night, and when he’s up he’s smiling, making eye contact, laughing, and generally being adorable. The haze of infant hood is starting to lift and we’re settling into life with a baby.


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Dan (sweet husband that he is) is still cooking dinner most nights because my hungry baby nurses in an hours long block every evening, but I’m not complaining because Dan is an amazing cook (who recently discovered he loves making mashed potatoes) and I am savoring the time spent snuggling my baby. I did get back in the kitchen this weekend while Everett was napping with Dan (also a win) to make roasted potatoes and pickled green tomatoes for brunch with friends.


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On an outing this week to a local farm store (we visited two and one had goats, so it was a great week) I picked up some local new red potatoes and green tomatoes, both of which were too beautiful to pass up. I quartered the potatoes and tossed them in olive oil, bacon drippings, and butter (because brunch is meant to be delicious) and roasted them to crisp perfection. Paired with the quick pickled green tomatoes it was a wonderful salt/vinegar experience, especially when served with the rest of brunch- frittata, bacon, and french toast. Brunch is the most wonderful meal of the day, isn’t it?


potatoes & tomatoes 2


Green tomatoes (and potatoes too for that matter) are a sign of summer winding down, and frankly that is bittersweet. This summer has been one of the best and hardest of my life. I’m excited to see what fall brings, excited to see who Everett becomes, excited to introduce him to all of my favorite things about the changing seasons. We’re currently in a year full of firsts, so even though I’m sad to say goodbye to all of the wonderful things summer has been, I can’t wait for what comes next. In the meantime I’ll be eating as many ripe tomato sandwiches as I can because I’m not ready to let that go just yet.


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Roasted New Potatoes & Pickled Green Tomatoes
feeds 8-10


2lbs red potatoes

1/4 cup olive oil

1 tbsp bacon drippings

4 tbsp butter

Salt, pepper, red pepper flakes

6 green tomatoes

4 cups apple cider vinegar

1 tsp salt


Heat oven to 375F. Rinse and quarter potatoes. Toss them with olive oil, bacon drippings, salt, pepper, and red pepper flakes. Cube butter and sprinkle on top. Roast for 45 minutes, turn, and then roast an additional 20-30 minutes or until cooked through and browned.

While your potatoes are cooking, halve and thinly slice tomatoes. Combine in a non-reactive pot with acv and salt. Simmer over medium/low heat for 45 minutes. Drain off liquid and cool to room temperature.

Serve while potatoes are hot.

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