Catfish And Collards!

 
 
 
 

I don't think I could have imagined a more perfect day. The "boat" was fired up and we set sail for the back roads of Coweta County. My only goal-to see if I could score some bulk sausage from Williams Sausage in Haralson, Georgia. SCORE!!

Our second goal-to stop in a little roadside cafe passed on the way to Williams Sausage for a little BBQ, which goes so well with fresh air and sunshine.

Upon seeing their extensive menu I immediately switched to fried catfish, mac and cheese, fresh collards and a wonderful afternoon with Uncle C and daughter! We swapped family secrets for great BBQ, talked about our childhoods in the south and reminisced about happy days spent in Germany-exploring food and great beer!

It was a delightful afternoon spent in the company of friendly, attentive owners with great Southern food. The catfish was moist and crispy, mac and cheese (cheesy) and cornbread fit for the finest buttermilk! And their were hushpuppies-to boot!

Uncle C shared a jar of homemade fresh fig preserves and promised to hook me up with all the figs I could can! I took him seriously-stopping at Crook's in Senoia to pick up canning jars!

Oh, and we scored "mini-Moon Pies" at the gas station! And hoop cheese!

Uncle C's Bar-B-Que
173 Hwy 85 Haralson, GA
770-599-9105

Open 7 Days A Week

Posted by Picasa

Comments

Post a Comment

Popular posts from this blog

Jacque Pepin's Chicken Liver Pate

Image
Every silky-smooth bite of this pleasing chicken liver pate was worth the extra calories!  Created by my daughter-in-law's mother, Jill, the recipe captured everything I love about pate! A perfectly smooth pate enhanced by the addition of cognac. The rich chicken livers pared deliciously with a dark berry compote made of strawberries, blackberries and fresh blueberries! Recipe: Jacque Pepin's Chicken Liver Pâté FAST MAKE-AHEAD 1/2 pound chicken livers, well-trimmed 1/2 small onion, thinly sliced 1 small garlic clove, smashed and peeled 1 bay leaf 1/4 teaspoon thyme leaves Kosher salt 1/2 cup water 1 1/2 sticks unsalted butter, at room temperature 2 teaspoons Cognac or Scotch whisky Freshly ground pepper Toasted baguette slices, for serving In a medium saucepan, combine the chicken livers, onion, garlic, bay leaf, thyme and 1/2 teaspoon of salt. Add the water and bring to a simmer. Cover, reduce the heat to low and cook, stirring occasiona
Read more

Sweet Potato Cheesecake

Image
        This big ole sweet potato kept following me around the kitchen. I would move it and there it would be-just staring back at me. So, I decided to cook it. Not to be mean-but I didn't know what else to do. There it was. . . all steamy in the bowl And then it occurred to me that I would honor the sweet potato by incorporating it into a tasty dessert. I poked my head around a little in the refrigerator and there sat a big container of ricotta and homemade peach syrup. Things were looking up. I continued opening cabinets to see what was on hand-rather than sending my runner out to the grocery store. I found a container of blanched almonds and pretzel rods. Interesting. . . I got me a big bowl, my whisk and starting creating. Every once in a while you just get lucky. And if ever there was a time to get lucky this was it. In the South, we like our sweet potatoes! What I ended up with was a perfectly dense ricotta "cheesecake" with a hidden layer of blanched almon
Read more

California Sourdough Bread

Image
I found this recipe in one of my favorite chef cookbooks. The recipe is made over a couple of days and calls for starter made from potato water. I had just made up a batch of potato starter-but with potatoes and the potato water, so, that was the first substitution I made. I also switched one cup of the required bread flour for a cup of Italian flour. The results were wonderful. As you can see there is a golden crust around the entire bread but instead of a typical chewy sourdough crust this was a little more crispy. . .like German brotchen. The recipe called for spritzing the dough with water before putting into the oven-which I did-but I also placed a small glass bowl with water in the oven-occasionally pouring water on the floor of the oven to create steam. My husband told me he loved me as he ate his hot-from-the-oven bread! I wanted to share a photo of the inspiration behind all the sudden interest in bread baking.  My friend, Char Fontane gave this to me for Christmas the ye
Read more