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Lovely Internet 10.11.13

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Someone wise recently told me that lists and links are a great way to connect with your readers on a personal level and to give accolades to the people on this internet who make your heart happy. So I thought I’d jump on the Friday link roundup train and start a weekly link list of things I’m loving, both Southern food related and a little more general; a series that I’m calling Lovely Internet. Here are this week’s ten things from around the web that put a smile on my face.

1. Glad I never stopped eating eggs!

2. How amazing is this? I’ve been reading Anne of Green Gables to my students and I have to say, I might need that tote.

3. Hot Cocoa Popcorn. I’ll be trying this immediately.

4. Just a few short days until this girl is ours.

5. Happy Columbus Bartolome Day.

6. I continue to be impressed by the weekly installment of The Bitter Southerner.

7. Bourbon Chai. I’m not usually a big fan of hot booze but this sounds enticing.

8. Muscadine Rose Hand Pies. I’ve had hand pies on the brain, and a jar of muscadine preserves already in the fridge…

9. How much do Kaylee and River probably need homemade dog coats? It will get cold here for my two short haired dogs. (see also)

10. The Difference Between Baking Powder and Baking Soda.

Also this week Psychology of Eating included me in a list of its top 100 “Foodie” websites. Thanks guys!

For more tidbits from Elena the person, follow me on twitter, instagram, pinterest or facebook. Follow along with MissElenaeous for thoughts on everything other than Southern food.

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Tangy Grouper Salad

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Last weekend I headed up to Morehead City for a photoshoot. I’ve been doing a lot of photoshoots lately, totally booked solid, which is amazing. Amazing and also a little disorienting because I can’t for the life of me tell you what month it is, let alone what day. For the first time in my life I’m excited for the slow melancholy of January. A trip to Carteret County also means the opportunity to visit with the parents who are the bests hosts because they’re always willing to have us, they always have wine, and they usually send us home with fish. This trip it was a cooler full of freshly caught grouper.

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In addition to raw grouper steaks for grilling (yum), the Capt’n packed us a container of cooked pulled grouper, ready to be tossed into grouper salad. So when I got home and was putting together food for the week I mixed the grouper with a bit of mayonnaise, a cubed red pepper, spices, and a few spoonfuls of chow chow. The finished salad was light and tangy, full of flavor and a quick and easy lunch.

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This salad could work with pretty much any combination of shredded fish, fresh vegetables, fermented vegetables, mayonnaise, sour cream, or yogurt, and spices. I loved the way the chow chow lent a sweet and spicy flavor with a punch of apple cider vinegar, but I’m also thinking of doing a salmon, kimchi, and snow peas twist.

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This weekend we headed to Bald Head Island to celebrate our anniversary. Today I leave for Louisiana, and then when I get back we head to Maryland for a wedding. Later this month I’ll be in Durham, New York, and Lake Waccamaw. Tomorrow this blog will mark 5 years in existence. As I look back on the past five years, I can’t help but to be amazed at how far we’ve come. How far I’ve come as a writer and photographer, how far I’ve come in the kitchen and as a recipe developer, how far Dan and I have come together, how many recipes have been posted (more than 350!). It’s been an incredible run, and I feel so excited for what is to come as I look out over the next few months and the next few years. Thanks for being here for the ride!

grouper salad

 

Tangy Grouper Salad

4 cups shredded grouper

1/2-3/4 cup mayonnaise or Greek yogurt (to taste)

1 red bell pepper

1 red onion

1 tsp red pepper flakes

1 tsp salt

1 tsp black pepper

Dash of garlic powder

3 generous spoonfuls of chow chow

Chop vegetables. Mix with fish, spices, chow chow, and mayo. Adjust spices and mayo to taste. For a creamier salad, pulse in food processor until blended. Serve chilled with crackers.

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Honey Chipotle Wings

chipotle wings 3 There are many things I adore about my college roommate Charlotte, but her unabashed love for chicken wings is high on the list. Charlotte loves wings like I love pie. When we eat out with her it is a givein that we’ll be getting wings, and she’s spent a lot of time recently trying to convince her fiance Gordon that wings are just the perfect food for a fall wedding reception. I have Char to thank for my love of wings, and for the fact that I’ve been trying to perfect my wings recipe in the hopes that her other bridesmaids will agree to a wings themed bridal shower.

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This week I whipped up a batch of honey chipotle wings using Tabasco Chipotle Hot Sauce and local honeycomb, a combination that was sweet and had a low, simmering spice. The solution for those times when you’re tired of the old hat buffalo sauce, your palate doesn’t feel up to the five alarm sauce that needs to be served with a gallon of milk, and you’re in the mood for something a little on the sweet side. These wings will definitely be on the menu at Charlotte’s wingstravaganza.

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Later this month I’ll be heading to Avery Island, Louisiana, to visit the Tabasco headquarters, learn about the process of making their favorite hot sauces, and hopefully eat a lot of delicious food. As it were hot sauce makes up a significant portion of my diet, so I’m feeling pretty confident this may be one of my favorite trips this decade.

chipotle wings 4 This post is sponsored by Tabasco. The words, thoughts, and opinions are my own.

Honey Chipotle Hot Wings

12 chicken wings & drumsticks

2 sticks butter

2 bottles chipotle hot sauce

1 4-5″ honeycomb OR 1/4 cup honey

1 cup flour

1 cup panko breadcrumbs

1 tbsp garlic powder

1 tbsp salt

1 tbsp red pepper flakes

2 eggs

Peanut oil to fry

blue cheese dressing:

3 tbsp mayonnaise

1/4 cup sour cream

1/3 cup buttermilk

1/2 cup blue cheese crumbles

2 tbsp apple cider vinegar

In a large and deep pot, heat enough oil to submerge wings. Oil temperature should be 375F.

In a saucepan melt butter, honeycomb, and hot sauce. Simmer until completely incorporated.

Mix together flour, panko, and spices in a medium size bowl. In another bowl whisk eggs.

Pat wings down and dip first in eggs, then in flour mixture. Drop in oil and fry 4-6 minutes each or until golden brown. Immediately dunk them in the sauce, soaking both sides evenly. Transfer to a rack to cool slightly. Repeat with remaining wings.

Mix together all ingredients for blue cheese dressing.

Serve wings hot with blue cheese dressing.

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