Nashville House & Home & Garden™

JUL-AUG 2019

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F rom Chef Cassidee of Blackberry Farm in Wayland, Ten- nessee, come these recipes and pairing suggesons of Krug x Pepper champagne/wine. As part of Krug's ongoing Single Ingredient program, this is the year of Krug x Pepper—a celebra- on of the individuality of the ingredient and its parallels to the making of Krug Champagnes. Inspired by the House of Krug's phi- losophy of seeing every plot of vines as a single ingredient that, through its wine, brings unique character to the blend of Krug Grande Cuvée or Rosé, Krug partnered with a group of chefs from around the world (including Chef Cassidee Dabney) to explore the creave culinary possibilies with pepper. Garden Grits Pair with Krug Grande Cuvée 167th Edion 2 cups milk 2 cups water 1 cup freshly-ground or store-bought grits Sea salt, to taste Unsalted bu'er, to taste Preserved garden eggplant (below), cut into bite-sized pieces Pickled sweet peppers (below), cut into bite-sized pieces Pickled green tomatoes (below), but into bite-sized pieces Extra virgin olive oil Fennel pollen, for garnish Crispy fried hominy, for garnish Curly mustard greens, for garnish In a medium pan over medium heat bring the water, milk, and a pinch of salt to a boil. Slowly whisk in grits; connue whisking unl they begin to thicken. Reduce heat to a low simmer, cover, and cook 1-2 hours, srring occasionally. Let rest at room temperature for 1 hour. Add bu'er and addional salt to taste. Reheat if necessary. In a saucepan over medium heat, warm eggplant, peppers, and tomatoes olive oil. Spoon grits into bowls. Top with warm pre- served and pickled vegetables. Sprinkle with fennel pollen, hominy, and greens and serve. Wood Grilled Guinea Hen with Bolts and Hazelnut Romesco Pair with Krug Rosé 22nd Edion 6 each bell peppers 3 roma tomatoes 2 heads garlic 2 dehydrated ancho chilies 6 oz. toasted hazelnuts 1 tsp. sherry vinegar 1 tsp. kosher salt Coat the garlic and bell peppers in oil and roast on the grill. Cover with plasc to steam. Remove the skin and remove the cloves from the garlic. Rehydrate the ancho chilies, then remove seeds and stem. Cut the tops off the tomatoes and then cut the tomatoes in half. Smoke at 250°F for about 15 minutes, unl the skin can be pulled away. Pull the skins off the tomatoes. Use a food processor to "buzz" the hazelnuts unl they are fine. Add the remaining ingredients and process unl they are all finely ground. If the romesco is too watery, put in a metal strainer (chi- nois) to drain the liquid. Marinate fresh bolts in olive oil and crushed garlic, quickly saute and serve immediately. Tennessee Honey Sorbet with Pickled Grapes and Pistachios 2/3 cups sugar 3 cups water 1/3 cup lemon juice 3/4 cup local, raw honey cooking cooking Photo courtesy Karen Mordechai

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