My mother collects rocks as travel souvenirs. My mother-in-law prefers acquires little teaspoons when she travels. My wife and daughter collect pressed pennies. I collect bumper stickers that I plaster on filing cabinets in my classroom, but I also seek out recipes as travel souvenirs.
The following are five dishes that I'm going to attempt to replicate, so that I can get my Charleston fix without leaving the Sunflower State:
- Bacon jam - I know this might seem like a misprint, but bacon jam is real. Go ahead and google it. At McCrady's I was served a small dollop of this jam with a roasted chicken. It's smokey, sweet flavor rocked my world. This is the recipe I'll be trying.
- Caramelized pears: At Slighly North of Broad I ordered a salad that came with caramelized pears. The pears had a light candy coating on them à la creme brulee. I've already tried replicating this at home using the broiler in my oven, but I couldn't achieve the crunchy coating. I might need to buy a kitchen torch.
- Creamed barley: At SNOB I had the sauteed flounder, and it was served on a bed of creamy barley. I liked the creamy texture and the crunch of the barley. It was more like a risotto.
- Grits: Do I need to say more?
- Hoppin' John: Hoppin' John is a simple Southern dish consisting of rice and black-eyed peas. About eight years ago, I made this dish, but at the time I didn't know how to cook rice, so it turned out lumpy and glumpy. After eating this dish at Poogan's Porch, I'm ready to prepare it again. I like their Hoppin' John because it contained a tinge of heat to it.
- BBQ Au Jus: My flounder at SNOB was also served with a bit of BBQ au jus that paired well with the fish and barley. The au jus was smokey, sweet, and salty. It's convinced me that I need to do more with sauces in my cooking.
keep on the sunny side,