Blog - biscuits and such
southern food blog
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Lovely Internet 6.5.14


1. My friend Oren is fighting an impossible fight, and he wrote this about it. His words are so beautiful.

2. Why everything you know about fat is wrong.

3. Make your kitchen more Southern (I actually agree with this quite a bit).

4. An urban beehive?

5. I’m a firm believer in the need for more free range parenting and less obsessing over children’s every movements. This is why.

6. Have you checked out any of these short stacked editions?

7. The Myth of the Alpha and Your Princess is in Another Castle

8. Picturing women farmers.

9. Holy shit, guys. The American Cookbook is on the NYT’s Summer Reading List! And in great company!

10. She’s an inspiration to get my ass out of bed.

For more tidbits from Elena the person, follow me on twitter (@elenabrent or @biscuitsandsuch), instagrampinterest or facebook. Follow along with MissElenaeous for thoughts on everything other than Southern food.

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Grilled Pork Tenderloin

pork tenderloin 1

I have this tshirt that I love from Dogfish Head, the brewery. It has the classic image of the pork with the various cuts drawn out, but instead of labeling the parts of the pig with butcher’s terminology, the parts are labeled with the names of DFH brews. It’s a great shirt. Once, while wearing that shirt in a hotel elevator, I had a nun (really) give me a nice long once over and ask, seriously, “so are you on the pork council?” I politely shook my head no, stepped off of the elevator and laughed all the way down the hall. I don’t think you get to be on the pork council simply by way of enthusiasm for the product, but IF ONLY.

pork tenderloin 3

Needless to say, when the North Carolina Pork Council contacted me to see if I was interested in working with them to promote the different ways to prepare pork, I jumped on the opportunity. Because I love North Carolina and pork. It’s a win win. This month’s featured cut is the tenderloin, a cut that is as tender as the name implies. Tenderloin is something that I usually associate with roasted apples and fall holidays, so the challenge of creating a recipe for this time of year was exciting. We decided to marinate the meat with limes and chipotle and grill it, which created a crisp blackened skin and a moist, juicy cut of meat. Served with wilted turnip greens fresh from the Columbus County Community Farmer’s Market and crispy smashed potatoes, this was a perfect summer meal. 

pork tenderloin

This post is sponsored by the North Carolina Pork Council.

Grilled Pork Tenderloin

1 pork tenderloin

1 tbsp chipotle

3 limes

2 tbsp olive oil

6-12 hours before serving, combine pork, chipotle powder, lime juice, and oil in a bag. Refrigerate, turning occasionally.

Heat the grill to med/high heat or 375F. Grill for 6 minutes on each side, or until an internal temperature of 140-145 is reached. Remove from heat and let rest 20 minutes before slicing and serving.


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Romesco Grits, Soft Boiled Egg

soft boiled eggs 2

Of all my travels throughout the past few months, very few have been vacation. In fact, in the past few years, very few of our trips have been purely vacation. So it was a special luxury to take a week this Spring to travel to San Francisco, to spend a whole week doing absolutely no work and just enjoying what the city had to offer.

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soft boiled eggs 9 We walked over 60 miles that week. We had magnificent dinners with friends, we saw all the sites and more, we visited with family, we relaxed. I spent the week walking all my stress away, enjoying the relaxation and calm that comes with a vacation where you focus only on what you want to do that day, that moment. It was liberating. It’s been ages since I did something that was just for me, and this trip to San Francisco was a luxury I sorely needed.

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soft boiled eggs 6 One of my favorite parts of our trip was the time I spent with my Uncle Everett. Everett, my grandfather’s youngest brother, and his wife Stephanie have been living in San Francisco since the 1970’s and know the town inside and out. Our second day there, after synchronizing our watches over the phone, Uncle Everett picked me up and took me on a driving tour of the city. We visited parks, restaurants, museums, and more, ending up at their house near Twin Peaks, where Uncle Everett showed me his collection of paprika as we pored over recipes for Spanish romesco sauce.

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soft boiled eggs 11 A few nights later we ate a fantastic dinner with Everett and Stephanie, where he whipped up a batch of romesco using a recipe from Tarragona. Romesco sauce is a chile sauce that combines dried chiles, fresh chiles, tomatoes, spices, almonds, and hazelnuts. When we got home I wanted to try my hand at the sauce so Uncle Everett sent me a recipe try. I stirred my romesco into a batch of creamy grits and topped them with a soft boiled egg and fresh garlic scapes. The flavor was rich and spicy, and the creamy yolk of the egg was the perfect balance to the scapes and chiles. This was, perhaps, my favorite souvenir from our trip. Thanks for the recipe, Uncle Everett, and thanks for the amazing time, San Francisco!

soft boiled eggs 7 Soft Boiled Eggs, Romesco Grits
serves 6

romesco sauce:
courtesy of Everett Rosemond

3 dried peppers softened in hot water for about an hour (I use Ñoras from Spain but any dark, dried pepper—Pasillas, for example—will work. Remove seeds and chop

1 hot pepper, chopped

Extra virgin olive oil

2 tomatoes

6 cloves of garlic

24 toasted blanched almonds

24 toasted filberts

2 branches of parsley

2 slices of bread, fried in a bit of oil

2 tsp red-wine vinegar—good quality



2 cups dried yellow corn grits

4 cups water

2 cups heavy cream

1 tbsp red pepper flakes

4 tbsp butter

Salt & pepper

6 eggs

1 tsp baking powder

Garlic scapes

Preheat oven to 365º F

In a medium sized pot start the grits by combining cream, water, butter, salt, and red pepper. Bring the pot to medium heat and stir in the grits. Bring to a soft boil and reduce to a simmer. Stir occasionally as it thickens.

Sauté the hot pepper and the ñoras in a small amount of oil.  Lightly oil a tray and roast the tomatoes for 10 minutes in the oven; allow to cool.

Make a paste out of the peppers you just fried, either in a mortar-pestle or in a grinder;  you want a thick paste.  Add the nuts, the parsley and dry bread and mix with the mortar-peslte until you get a homogeneous mixture. (I used a small grinder for this)

Peel and seed the tomatoes, cut into strips and add them to the mortar;  add the vinegar and 2 ó 3 Tbsp of olive oil, together with the salt.  The mixture should look like a thick liquid. Stir it into the grits and season to taste.

Bring a pot of water to boiling. Add baking powder and a pinch of salt (the baking powder helps the eggs peel more easily). Add the eggs, cold, gently. Boil on high for 6 minutes. Remove and plunge into cold water. Peel, slice, and serve on top of grits. Sprinkle with sliced garlic scapes.

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