The special ingredient in the Bloody Mary at The Public that makes it so fantastic is not bacon or even bacon infused vodka, it's bone broth. They start their cocktail with a hearty beef stock and it makes all the difference. This Bloody Mary made enough of a mark on me that I decided to try it at home, so after putting together a big pot of bone broth I whipped up a batch of hearty, rich, tangy, filling Bloody Marys. Perfect for brunch. Perfect for the back porch. Perfect for after a marathon. Perfect for after a nap.Bone Broth Bloody Mary Inspired by one delicious meal at The Public makes 1 pitcher, serves 6 1 can whole peeled tomatoes 5 cloves garlic, peeled 3 tbsp horseradish 1 tbsp Worchestershire sauce 1 tsp salt 1 tsp celery seed 1 tsp Old Bay 1 tsp garlic powder 1 tsp mustard powder 1 cup bone broth 2 tbsp Tabasco Juice of 2 lemons 1 1/2 cups vodka 2 cups tomato juice Pickled carrots for garnish In a blender combine tomatoes and juices, garlic, horseradish, Worchestershire, spices, Tabasco, and bone broth. Blend until smooth. Taste and adjust seasoning as desired. Combine in a pitcher with lemon juice, vodka, and tomato juice. Stir well. Serve over ice with pickled carrots, okra, or green beans for garnish.
Category Archives: brunch
Feb 01 comments
After the Savannah Marathon we went out for lunch at a The Public, and had, for many reasons including the fact that I had just finished running 26.2 miles, one of the best meals ever. I spent the better part of the marathon fantasizing about the hamburger I was going to eat and it absolutely stood up to muster; it was delicious. But the start of the show, truly, was the Bloody Mary. When I ordered it the waiter asked me "you're not a vegetarian, are you?" which is probably the best question I've ever been asked after ordering a cocktail. I knew in that moment that I was going to have a love thing with this Bloody Mary, and I was right.
Jan 21 comments
Sometimes, after a long night of celebrating your husband's birthday, you need a breakfast that is more than a breakfast. A breakfast that is comforting, delicious, and yeah, a little greasy. A little salt and meat and coffee that goes a long way. We had an incredible group of friends with us last weekend, and it was my great pleasure to feed them. I love feeding people, it's one of my personality traits that comes from all sides of my family- the desire to nurture and nourish, the love of hosting, the inherent food pushing. We cooked and ate so much that it was a whirlwind, but this may have been the meal I loved cooking the most. Some of my closest friends from across my 27 years of life, all sitting in my kitchen drinking coffee and laughing and enjoying each other as I stirred the grits, fried the eggs, browned the meat, whisked the gravy. It was a perfect morning, and I wouldn't trade it for the world (even with the hangover). Red eye gravy is a simple combinations of drippings, usually from country ham that's been fried in a skillet, and black coffee. The combination (plus a bit of butter), creates a thin gravy that adds depth and richness to the grits, eggs, ham, and everything else it touches. It's unlike anything else on the breakfast menu. Country Ham, Grits, and Eggs with Red Eye Gravy serves 8 16 slices of country ham 8 eggs 2 cups dried yellow corn grits 6 cups of water 2 cups heavy cream 1/2 stick butter 1 cup black coffee Salt and pepper In a large pot, heat salted water to a boil. Stir in grits and cream, and reduce to a simmer. Allow to simmer, stirring frequently, until thick. Melt a pat of butter in a large skillet. Fry the ham for 2-3 minutes on each side or until browned. Place in a warm oven to keep temperature. As you're frying your ham, heat another pat of butter in a second skillet. Fry eggs over easy or to preferred yolk runniness, also placing in a warm oven to keep. Add more butter to the pan as necessary to keep the eggs from sticking. When your ham is cooked melt remaining butter in pan and stir in coffee. Whisk thoroughly, incorporating any drippings from the ham into the gravy. Plate each dish with grits, two slices of ham, and an egg. Drizzle gravy over everything and serve hot.
Dec 01 comments
One of the biggest challenges I face in writing a Southern food blog is the feeling that I don't spend enough time telling the other half of the story, talking about the other half of myself. On this site I tend to focus on the Southern story, the story that began across the Atlantic almost 200 years ago and wound its way through the coastal plains, the foothills of the piedmont, and the moon soaked mountains of the state I am so happy and proud to call home. The story that allows me to call myself a Southerner, that gives me the authority I need to write about Southern food. However, when it comes to my heritage there is another side to the story, one that also began across the Atlantic, albeit more recently. My mother's side of the family, the Irish Waldrons (my Poppie) and the Italian Fiorellos (my Grammy), hail from Trenton, New Jersey. Their families both immigrated from Europe to the United States after the turn of the century, and worked hard to establish themselves in this new country. Their stories are that of so many American families- brothers and sisters working together to send one sibling to college, parents working themselves to the bone to to create new opportunities for their children and grandchildren. Like many families that built new lives in America during the 20th century, being American is only half of the identity. The Waldrons (our little branch, anyhow) are, strictly speaking, Italian-Irish Americans. However, due to the the nature of who rules the roost and who cooks the food, we tend to lean Italian. I think it's summed up nicely by my cousin Maeve's response to my Uncle Michael telling her that he was making Italian sandwiches for dinner-- "do you just put 'Italian' in front of whatever you're cooking because we're Italian?'" When Colombo Marsala invited me to participate in their Twelve Days of Marsala recipe challenge I immediately called Grammy. I love talking to Grammy for many reasons, but I especially love that she gives frank, honest, and compassionate advice. When I called her a few months ago about The American Cookbook her response was that she was very proud of me, that I deserved it, and that she wasn't just saying that because she liked me. So when I needed advice on a recipe featuring marsala, I knew I could count on her to be straight with me. Her thoughts were as such- it's an honor to even be considered and asked to participate and that I should go with my gut and do what I do well. I took her advice to heart and decided to make a dish that blended both sides of who I am, a dish that married together the Sicilian and the Southerner. The base of this dish is a simple, flakey, delicious buttermilk biscuit. Spread over the biscuit is a fig and marsala jam, a jam that is subtle and allows the sweet marsala to play on your tongue. Next comes the butternut squash and Italian sausage hash. This hash is caramelized onions, hot sausage, tender squash, and enough dry marsala to echo the flavors in the jam and accentuate the spiciness in the sausage, but not to overwhelm. Finally the whole dish is topped with quick pickled jalapeño and bell peppers- a perfect acidic note to bring freshness and tang. The competition is fierce and the stakes are high. The winning dish will be determined based on the recipe, visual appeal of the dish, creativity, and votes. The voting will be open until December 15, and each day Colombo will select a random voter to win a $50 gift certificate. The prize? A trip for two to Italy. It's like a dream. As Grammy says, it's an honor to even be competing. So make this dish (and all the others!), vote for your favorite (I hope it's this one), and enjoy! UPDATE: Running the risk of being obnoxious, I just discovered that you can vote every day in this competition, which means more votes and more opportunities for you to win $50! So go, vote, daily! This post was sponsored by Colombo Marsala as part of their Twelve Days of Marsala recipe competition. Fig, Marsala, & Sausage Biscuits This recipe serves 4 fig & marsala jam: 2 pints fresh black mission figs ¼ cup brown sugar 1 cup Colombo Fine Sweet Marsala Pinch of salt 1 tsp vanilla extract 1 tbsp classic pectin Juice of 1 lemon quick pickles: 2 cups apple cider vinegar 1 jalapeno pepper 1 small red bell pepper 1 small yellow bell pepper sausage & butternut squash hash: 1 tbsp butter 1 onion, diced 3 cloves garlic, minced 1 cup cubed butternut squash 3 hot Italian sausages, casings removed 1 cup Colombo Fine Dry Marsala Pinch red pepper flakes Salt to taste buttermilk biscuit: 2 cups flour 1 tbsp brown sugar 1 tsp baking soda ½ tsp baking powder 1 tsp salt ½ cup vegetable shortening 1 cup buttermilk Begin with your jam. Quarter figs and combine in a medium saucepan over low heat with brown sugar, wine, vanilla, and salt. Simmer 25-30 minutes or until jam has thickened. Stir in pectin and lemon juice and simmer an additional 10 minutes. Remove from heat and let cool to room temperature. As the jam is simmering, slice your jalapeno into rings and mince your bell peppers. Combine in non-reactive saucepan with apple cider vinegar. Bring to a boil and then simmer for 12-15 minutes. Remove from heat and let cool to room temperature. In a large skillet brown sausage, then set aside. In the same skillet, melt butter. Sauté onions and garlic until onions have browned. Return sausage to the pan along with squash, marsala, red pepper, and salt. Simmer 25-30 minutes or until squash is tender and liquid has cooked down. Season to taste. As your sausage hash is cooking, begin your biscuits by combining flour, brown sugar, baking soda, baking powder, and salt in a medium bowl. Use your hands to work in vegetable shortening until the mixture resembles cornmeal. Stir buttermilk in with a wooden spoon until a soft dough ball forms. Heat oven to 350F and flour a work surface. Roll your dough out until it is ¼” thick. Fold onto itself and roll it out again. Repeat once more, rolling it out finally to ½” thickness. Use a biscuit cutter or 4-5” round jar to cut your biscuits into circles. Transfer to a lined baking sheet and bake for 10-12 minutes or until golden brown. As soon as the biscuits are out of the oven, begin plating. Spread a generous portion of fig jam on top of each biscuit. Follow this with a large scoop of sausage hash. Finally, top with pickled peppers, and serve hot.