Blog - biscuits and such
southern food blog
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Grilled Dolphin Fish with Roasted Poblano Sauce


One of my favorite restaurants in the south is Hyman’s Seafood in Charleston, South Carolina.  I love the town of Charleston, and don’t have the opportunity to go as often as I’d like.  My favorite thing to order at Hyman’s is the fried dolphin fish (mahi mahi) with hush puppies and collard greens.  With a sweet tea to wash it all down, it’s a quintessential southern meal.


Since a trip to Charleson isn’t in the cards anytime soon, this weekend Dan and I made our own version of this delicious meal.  We made grilled dolphin with a poblano sauce, hush puppies, and spinach with garlic and olive oil.  Dolphin fish is one of my favorite fish, and I love fish with the fresh spicy flavors of jalapeño, cilantro, and poblano.  Dan mastered the poblano sauce, and it was so good that I even ended up dipping my hush puppies in it!


*Lately we’ve been having some trouble with the built in RSS reader, so this past week we made the move over to Google’s Feedburner.  It seems to have fixed all of the problems, and it also lets us do a better job of tracking what’s what.  Because I’m stalking you.  Anyhoo, even if you don’t like the idea of being stalked by one North Carolinian, you should update your RSS (if you read b&s via RSS) to this.  It’ll make reading better and I promise I won’t try and come to your house.

Grilled Dolphin with Roasted Poblano Sauce

2 dolphin filets

1 lemon

2 garlic cloves

1 poblano pepper

1 1/2 jalapeño peppers

1/4 cup red wine vinegar

1/2 cup fresh cilantro

Salt & pepper

3 tbsp olive oil

Begin by making your sauce.  In a pan deep enough to hold the oil.  Place the poblanos and the whole jalapeño in the pan and drizzle them with 1 tbsp of olive oil.  Roast at 400 for 30 minutes.

When they’re roasted, you’ll need to pull the skin off of the poblano.  This is really easy, just let them cool down a bit first.  You’re pulling the filmy outer layer off the poblano- that’s the skin.  Chop the poblanos, the roasted jalapeño, and the fresh jalapeño, and put them in a food processor.  Add the garlic, red wine vinegar, cilantro, and salt & pepper.  Blend until smooth.

Heat up a grill or a grill pan.  Be sure to spray your pan/grill with some oil as fish can be flaky and hard to deal with.  Squeeze the lemon juice over the filets and sprinkle with salt and pepper.  Grill for 10-12 minutes on each side over medium heat.

Drizzle with the poblano sauce and serve.

Serves 2.

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Caramel Fried Green Tomatoes and Ice Cream


One of the coolest things about starting and maintaining this blog is how comfortable I’ve become in my southern cooking skin.  When I started this blog I set out with a vague, insecure knowledge of southern cooking.  I’d been eating southern food my whole life and watching it cooked and made, but I can really credit this website with helping me come into my own as a southern cook.  It’s been a wonderful tool that’s allowed me to develop as a chef, a writer, and a photographer.  I’ve been surprised and proud at how the ratio has shifted to the point where I’m writing most of the recipes I post on this website.


Last week I bought a basket of green tomatoes at the farmers market.  I used one for the fried green tomato and arugula salad I made last weekend, but I still had two left over.  I started to mull over what I could do with them (besides just making fried green tomatoes), because I didn’t want them to go to waste.  Since I agreed to guest blog for The Love List a few weeks ago, I made the decision that I would cook a southern meal every Saturday night so that there would be a steady stream of recipes for both b&s as well as the other sites that I write for.


I didn’t want to use the tomatoes in an appetizer, and I wasn’t sure I wanted to incorporate them into the main course so I went out on a limb- I decided to make dessert tomatoes.  My logic was that green tomatoes don’t really have a strong flavor one way or the other.  The essence of fried green tomatoes comes from the spices you use- the tomato is really just the vessel.  So I figured if I spiced the tomato with sweet and dessert spices, and served it with ice cream, I could pull it off.


Let me tell you friends, I am SO glad I went out on that limb.  It was incredible.  Traditionally fried green tomatoes are coated in a three step process- a dip in flour, a dip in egg, and a dip in cornmeal.  This gives them a nice layered coating that provides the perfect crunch.  For the first step I combined flour, sugar, nutmeg, and cinnamon.  Then, I made homemade caramel (so worth the extra work).  I whisked the caramel in with the egg.  Finally, I mixed together cornmeal and graham cracker crumbs so that the tomato was covered in subtle sweetness on all sides.  After it was fried I served it with vanilla ice cream and drizzled the whole situation with more homemade caramel.  And it was divine.


Caramel Fried Green Tomatoes and Ice Cream

For the caramel:

2 cups sugar

4 tbsp water

1 cup heavy cream

1/2 tsp vanilla extract

For the tomatoes:

1 whole green tomato

1/2 cup flour

1/4 cup sugar

1/4 cup cornmeal

2 graham crackers, crushed

2 eggs

Pinch of cinnamon

Pinch of nutmeg

1/2 tsp vanilla extract

Ice cream (recipe here)

Peanut oil for frying

To start, we’ll make the caramel.  Here is my advice for the caramel- just trust the directions and let it happen.  The first time I made caramel at home I was a ball of doubtful stress, checking the recipe book every two seconds to try and figure out WHAT WAS GOING WRONG.  It turns out nothing, I’m just crazy.

Pull out the most heavy-duty pan in your arsenal (at least 1 1/2 inches deep).  Combine the sugar and water.  Have the cream on hand.  For the next ten minutes or so, you’re just going to stir the sugar and water with a wooden spoon.  Pretty quickly the sugar and water will liquify and come to a boil.  When the water boils off, the sugar will return to a solid state.  Don’t panic- you did nothing wrong.  Just keep stirring.  Sugar doesn’t melt until a temperature of 365 degrees (something Dan found out the hard way when he touched a sugar-coated spoon).  As you continue to stir, the sugar should slowly start to melt and darken.

When it’s totally melted and the color of peanut butter, it’s time to add the cream.  Brace yourself.  This will seem unnatural and you’re going to want to panic.  Pour the cream in all at once and stir rapidly.  It’s going to start to bubble and steam like crazy.  Just try your best to keep stirring.  It may seem like it’s going to bubble over (and it may, a little) but resist the urge to start scooping it out into the sink.  Your stove will survive a little sugar spill over.  Keep stirring until it has stopped boiling completely.  Remove from heat and let it cool for 10-15 minutes.  Stir in the vanilla.  Pour it into a glass bowl and set it aside.

Now for the tomatoes.  Set up three bowls in a row.  In the first bowl combine flour, sugar, and spices.  In the second bowl combine eggs and a few tablespoons of caramel- whisk together well.  In the last bowl combine cornmeal and graham cracker crumbs.

Heat your oil.  You want it to be at least 350.  If you don’t have a food thermometer, you want it to bubble enthusiastically when you dip the end of a wooden spoon into it.

Slice your tomato.  Dip the slices first in the flour mix, then in the egg mix, and finally in the graham cracker mix.  Drop them into the hot oil and fry until brown.

Serve with vanilla ice cream.  Drizzle caramel over the whole bowl for a delicious dessert.

Serves 4.

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Fried Green Tomatoes


One of the staple dishes in the south is fried green tomatoes.  I love fried green tomatoes because they’re so adaptable.  I know I’m always saying that, but I really appreciate that quality in a food.  They’re good as appetizers, in salads and sandwiches, and even dressed up for dessert!


I tend to like my fried green tomatoes on the spicy side.  The cornmeal and flour can be really bland if you don’t jazz it up, so I add a lot of heat and it comes out about medium intensity.  I like to add paprika, red pepper flakes, cayenne, chili powder, and maybe a little chipotle if I’m feeling crazy.


Fried green tomatoes are made in a three step process.  First, they’re dipped in a mixture of flour and spices.  Second, they’re dipped in egg.  Finally, they’re dipped in a cornmeal mixture with more spices.  Dipping them in egg between the two dry dips gives them a nice crunch.  Then they’re fried, blotted off, and enjoyed!


Fried Green Tomatoes

1 green tomato

1 cup corn meal

1 cup flour

2 eggs

1 tbsp paprika

1 tbsp cayenne pepper

1/2 tbsp chipotle

1/2 tbsp chili pepper

1/2 tbsp garlic powder

1/2 tbsp red pepper flakes

Peanut oil for frying

Slice the tomato.

Mix together flour and half the spices.  In another bowl mix together the cornmeal and the rest of the spices.  In a final bowl whisk the egg.

Heat the oil in the pan.  When it’s 350 degrees, or when bubbles form at the base of a wooden spoon, it’s time to cook.

Dip the tomato slices first in the flour mix, next in the egg, and finally in the cornmeal.  Drop in the pan and fry until golden brown.  Remove from the pan and place on a paper towel so the oil blots off.

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