Blog - biscuits and such
southern food blog
paged,page-template,page-template-blog-large-image-whole-post,page-template-blog-large-image-whole-post-php,page,page-id-10088,paged-33,page-paged-33,ajax_fade,page_not_loaded,,select-child-theme-ver-1.0.0,select-theme-ver-2.8,wpb-js-composer js-comp-ver-4.3.5,vc_responsive

Farm Fresh Deviled Eggs


A few weeks ago a friend and I went on a tour of a bunch of different chicken coops in the Wilmington area (file under: reasons I love my small Southern town), which left me not only completely inspired for my chickens, but also with a dozen of the cutest eggs I’ve ever seen. Did you know that bantam chickens lay the tiniest of tiny little eggs? I was smitten as soon as I saw them.


deviled eggs 5



I spent a lot of time considering what to do with these tiny eggs. A few of them were soft boiled and served on top of gnocchi with fresh leeks and onion. A handful found themselves fried up and served in burrito bowls. But the majority of them became the cutest deviled eggs you’ve ever seen.


deviled eggs 6

deviled eggs 8

deviled eggs 9


I would like to take a moment to encourage everyone who has never eaten a fresh egg to go forth to your local farmer’s market, and buy a fresh egg. Just trust me, it’s different. It’s better. It’s… heavenly. Eating an egg that my chicken had laid just hours before changed my life a little bit. Go support your local farmers and buy a dozen (or two) eggs laid by happy free range chickens. And then ask me about the time I caught one of my chickens “free ranging” (read: escaped) in the woods with a snake in her mouth. Homesteading!


deviled eggs 1


Farm Fresh Deviled Eggs (i.e. Deviled Eggs with Horseradish & Cornishons)


1 dozen fresh eggs (aged two weeks in the fridge for ease of peeling)

1/2 cup mayonnaise

1 tbsp dijon mustard

1 tbsp horseradish

1 tsp cayenne

1 tsp paprika

1 tsp garlic powder

1 tsp salt

Juice of 1 lemon

Cornishon pickles for garnish


Bring pot of salted water to a boil and boil eggs for 10 minutes. Let cool to room temperature. Halve, combining the yolks in a bowl and setting the whites aside.

Use a fork to mash the yolks together, and then stir in remaining ingredients. Stir well, adding more mayonnaise as needed, until the yolks are creamy and light. Season to taste, and spoon filling back into egg whites. Top with pickle slices and serve.


Read More

Lovely Internet 5.8.15

1. Can we make food issues real?

2. I have been on both the giving and receiving end of awkward exchanges of sympathy and regret, where the struggle between wanting to express just how deeply you care and not wanting to be that asshole friend who says the wrong thing meet and, far too often, end in awkward silence. Not sure what to say when your friend is diagnosed with something terrible/experiences something awful/confronts the unimaginable? Send an empathy card. And then be there, no questions asked, as much as you can.

3. A different look at Martin O’Malley.

4. How did the Tar Heel state get its name?

5. We’re getting our first tropical storm of the season, Ana, this weekend. I’ll be hunkered down with a tall glass of something tasty.

6. You bet your bottom dollar I’ll be buying tickets for Dock Street XI as soon as they go on sale.

7. Misconceptions about miscarriage. (and)

8. I want to spend my summer in this.

9. These are completely beautiful.

10. How systemic racism means impacts all cops, even the black ones.


For more tidbits from Elena the person, follow me on twitter (@elenabrent or @biscuitsandsuch), instagrampinterest or facebook. Subscribe to my bloglovin’ feed to make sure you never miss a post. Follow along with MissElenaeous for thoughts on everything other than Southern food.


Read More

Citrus & Dill Crab Cakes

Last month we headed to Charleston to take advantage of a fantastic opportunity to stay with the Belmond Charleston Place. It was an incredible weekend, and it came at the exact moment in this rather difficult spring when we really needed a little time to relax and be together.


Processed with VSCOcam with c1 preset

The weather was perfection, all the flora was in bloom and the city was overwhelmed with that intoxicating feeling of early spring. We arrived late Friday night with just enough time to head to Craftsman Kitchen & Tap House for a few beers. We stopped through there last year after running the Cooper River Bridge Run and were blown away by the burgers and the draft beer selection (and don’t even get me started on the ice cream sliders), so we were glad to squeeze it into our trip this time around.


Processed with VSCOcam with m3 preset


On Saturday I started the day with a run around the battery and through the historic district. One of my favorite parts of traveling is running in different places, it just adds such an air of adventure to the experience. Dan and I had just finished listening to The Invention of Wings, so I spent the entirety of my four mile loop looking at the homes and imagining the Grimke sisters, Handful, her mother Charlotte, Denmark Vesey, and all the rest. It was such a cool way to connect the history with the city and I ended up circling back to a bunch of spots during the weekend to take pictures for my book club!

belmond crab cakes 5


After a quick shower in our room (hellooooo incredible rain water shower head) Dan and I headed to Black Tap Coffee where I had a black julep- espresso, honey, and mint shaken together and served cold. Holy smokes, this hit the spot! I also grabbed a to-go cup of iced coffee and we headed out onto the town to do a bit of sight seeing. We walked past the Grimke house (Dan was eager to see it too!) and through the open air City Market (where I picked up a beautifully made grass basket), and did a bit of shopping on King Street before meeting up with my very best friend Megan and her boyfriend, Madison.

Processed with VSCOcam with se3 preset


Megan and Madison have both lived in Charleston for years (and Dan and I have tried to make it a habit to visit as often as possible), so we trusted them completely to give us a tour of all the best new spots. The kids at school had gotten “Cheeseburger in Paradise” stuck in my head (groan) so my only request was that we find a way to fit a cheeseburger in, a request that was completely fulfilled by a trip to HoM (I had the green hornet and it did NOT disappoint). After that we headed down the street to Closed for Business for a few beers, including SweetWater’s 18th Anniversary Tripel which was SPOT ON. Next on that was a trip to Bay Street Biergarten which deserves an afternoon of its own because the selection is insane and also hot pretzels. With cheese dip. #bless.



M&M dropped us off thoroughly pleased and relaxed and ready for the big event- dinner and drinks at the best that Charleston Place has to offer. We changed into our fancy clothes and headed downstairs to enjoy drinks at the Thoroughbred Club, where we were blown away not only by the quality of the perfectly mixed cocktails but also the elegance of the environment. One thing we noticed again and again was the attention to detail in the decor and styling of Charleston Place. The design was cohesive and struck a perfect chord between being timeless and trendy.



We had the opportunity to meet with a few of the lovely women behind Charleston Place and both completely gushed about the quality of dinner at Charleston Grill. To say our expectations were high would be the understatement of the century. We were greeted with an enthusiastic welcome by the restaurant manager Mickey and ushered to our table where we continued to be lavished with attention throughout the night. We started with a cocktail that I will be replicating at home all summer long- a refreshing combination of elderflower, cucumber, and gin, and then dove into what seemed like the best of both worlds- the tasting menu. Chef Michelle Weaver served up a many course dinner complete with wine pairings, each course of which was more incredible than the next. From the dill and citrus crab cake (one of the best I’ve ever had and we ate a lot of crab during our years in Baltimore) to the apple pie with foie gras and creme fraiche, each dish was unique, complex, and completely delectable. Dan and I have never felt as fancy or special or well taken care of as we did during this meal, and we could not get over how lucky we felt to be there.



The next morning we had brunch at Heart with Megan, Madison, our friend Bonnie, and her boyfriend Andy (there is no better brunch (nor cure for a hangover (coughwinepairingscough)) than breakfast pizza and a bloody mary). Our friends were treated to a play by play of our dinner which included photos of each course and in depth descriptions (and maybe some sound effects). The one dish we couldn’t stop talking about was the crab cakes, and on the way home we decided that we would absolutely be recreating them at home as soon as possible.



As quickly as possible I picked up some blue crab, fresh dill, shallots and shrimp and we had ourselves a feast. It’s hard to describe what makes these crab cakes so amazing but it’s something to do with the combination of buttery crab, aromatic dill, and citrus. It blew us away in Charleston and it did not disappoint when we recreated Chef Weaver’s masterpiece in our kitchen. 

belmond crab cakes 6


Trips like this are pretty rare for us and we couldn’t stop pinching ourselves all weekend. The hospitality that we received from Charleston Place was above and beyond– we felt like royalty. I am so grateful for this experience and will be adding it to the Holy-smokes-this-is-real-life list. Thank you, Charleston Place, for showing us everything you and your fine city have to offer!


belmond crab cakes 7

this post is brought to you in partnership with the Belmond Charleston Place


Citrus & Dill Crab Cakes
adapted from Chef Michelle Weaver


crab cake:

1 lb blue crab meat

1 egg

Juice of 1 lemon

Zest of 1 lemon

1 tbsp fresh chives, chopped

1 tbsp fresh thyme, chopped

2 tbsp bread crumbs

Salt & pepper


6 shrimp peeled & deveined

1 large heirloom red tomato

Juice of 2 limes

2 shallots, minced

2 cloves garlic

2 tbsp fresh dill

4 tbsp butter


for the crab cakes: Mix together all ingredients. Make a patty and sear in butter or oil.


for the sauce: melt butter and brown garlic and shallots. Add shrimp and cook until pink. Fold in dill, tomato, and lime juice and heat through. Serve over warm crab cakes


to make a meal: Serve crab cakes and sauce on a bed of long grain brown rice, creamy cheese grits, or mixed greens.

Read More