These recipes honor the memory of my father. A child of the Great Depression and World War II, he was at heart a country boy even after he rose to lofty positions in banking and finance. His appreciation of good fresh food was remarkable and I’m forever grateful he passed this passion to his children. I’ve selected several dishes I’m confident he would enjoy.
Doc’s Georgia Shrimp Salad
6 tbs. extra virgin olive oil, preferably Georgia Olive Farms brand from Lakeland, Ga.
1 1/2 lbs. small Georgia white shrimp, shelled
2 tbs. fresh lemon juice
1 tsp. white wine vinegar
1/4 tsp. freshly grated lemon zest
1 tbs. fresh chopped oregeno
6 ounces crumble Feta cheese
3 tomatoes chopped
1 cup thinly sliced celery
1 cup Kalamata olives, cut into slices
Heat 2 tablespoons of olive oil over high heat until it begins to smoke and then sauté shrimp, stirring for 2 minutes until firm. Transfer shrimp to large bowl for cooling. In small bowl whisk and blend the lemon juice, vinegar, zest, oregano, salt & pepper to taste, whisk in the remaining 4 tablespoons of olive oil until the dressing emulsifies. Toss shrimp with the dressing Feta, tomatoes, celery and olives.
Serve with fresh baked bread.
Colonel Buddy Lee’s Father’s Day Cerviche
I lb. cooked, peeled white Georgia shrimp
1 lb. Roma tomatoes chopped
1 bunch cilantro chopped
3/4 cup high-end Bloody Mary mix
2 large limes
Blend ingredients in bowl,
pour over Bloody Mary mix
squeeze limes over everything
Add Tabasco, salt, pepper, toss to mix.
Cover and refrigerate for four hours.
Serve in Martini glasses
Kale Salad with Boiled Dressing
Nicole Edwards, Chef de Cuisine,
Revival Restaurant, Decatur, Georgia
4 bunches of kale, picked and washed
Grapeseed oil, to taste
Seasonal produce, to taste
1 cup apple cider vinegar
2/3 cup water
4 Tablespoons sugar
4 Tablespoons flour
4 teaspoons dry mustard
4 teaspoons salt
1 cup heavy cream
4 Tablespoons butter
8 whole eggs
Lemon juice, to taste
Combine vinegar, water, sugar, flour, dry mustard and salt in a sauce pot and beat with wire whisk. Over medium heat, whisk in the cream and butter until butter has melted and sauce simmers.
Take a small amount of the sauce added to beaten eggs whisking constantly. Add a bit more sauce until the egg mixture is warm.
Add egg mixture to sauce, and cook on low heat, whisking constantly to thicken.
Remove from heat, add lemon juice if preferred.
Massage kale in a small amount of oil for about 3 to 4 minutes. Kale should turn dark green with a nice shine.
Season kale with salt and pepper, add boiled dressing and mix in a mixing bowl. Add fruits, vegetables, nuts, cheese or grains.
South Georgia Pecan Truffle Tartine
Liam’s Restaurant, Thomasville, Georgia
4 1/2-inch slices artisan sourdough bread
1 cup ricotta
1 Georgia pecan truffle
Sea salt and cracked black pepper
1/2 pound shiitake mushrooms, trimmed
2 watermelon or other radishes, thinly sliced
Flower petals or chopped chives, to garnish
Under a broiler or in a toaster, toast bread until golden on both sides. Set aside.
Put ricotta in a small bowl. Shave in as much truffle as you like. Season to taste with salt and pepper. Set aside.
In a medium skillet, heat a thin layer of pecan oil. Add mushrooms and sauté until tender. Season to taste.
When ready to serve, assemble tartines: Divide ricotta mixture between toasted bread slices. Toss mushrooms with radishes and divide between toasts. Garnish with petals and chives and shaved truffle, if desired. Serves: 4
Rainbow Trout with Dashi Black Eyed Peas, Almond Romesco, Pickled Kohlrabi
Chef Cameron Udick, Chateau Élan, Braselton, Georgia
Dashi Black Eyed Peas:
4 cups water
1 cup Chateau Elan Moscato D’asti Wine
2 two inch piece kombu
1 cup loosely packed dried bonito flakes
Combine water, wine and kombu in saucepan, and set over medium heat.
Just as water comes to a boil remove the kombu.
Add the bonito flakes and bring water to a rapid simmer. Continue simmering for about 1 minute.
Remove from heat and let sit for five minutes before straining.
Black Eye Peas:
1 Pound Dried Black Eyed Peas
2 Tablespoons Vegetable Oil
2 Cloves Garlic
1 Yellow Onion
4 Cups Dashi
2 Cups Chicken Stock
1 Tablespoons Soy Sauce
½ Teaspoon Cayenne Pepper
1 ½ Teaspoon Salt
1 Teaspoon Ground Black Pepper
In a large pot, cover black eye peas with room temp water over night. Drain, rinse, and set aside.
Mince garlic and finely dice yellow onion.
Add vegetable oil to a medium saucepan and place over medium heat.
Once the oil is hot, add the onions and garlic to the pot, stirring, until the mix is light brown.
Add the salt, pepper, and cayenne to the onion garlic mixture, stirring till evenly coated.
Remove from heat and deglaze the pan with the soy sauce, stirring to remove anything stuck to the bottom of the pan.
Place back on the heat and add dashi, chicken stock, and black eye peas.
Simmer for 1-1 ½ hours (until Peas are tender).
1 Roasted Red Bell Pepper
1 Clove Garlic
½ Cup Sliced Almonds
¼ Cup Tomato Paste
2 Tablespoons Chopped Italian Parsley
2 Tablespoons Sherry Vinegar
1 Teaspoon Smoked Paprika
1/2 teaspoon cayenne pepper
¼ Cup Bread Crumbs, Toasted
1/2 Cup Extra Virgin Olive Oil
Salt and Fresh Ground Black Pepper
Toast almonds and bread crumbs in a 350 degree oven until golden brown (7-10 Min).
Puree red bell pepper, garlic, almonds, tomato paste, parsley, sherry vinegar, paprika, bread crumbs, and cayenne in a food processor until smooth.
While running, slowly add oil into the food processor at a steady pace.Once all olive oil is added, remove and season with salt and pepper to taste.Cover and store in fridge. Will hold for 5-7 days
2 Large Kohlrabi
1 Quart White Vinegar
1 Quart Rice Wine Vinegar
1 Quart Water
2 Cups Sugar
3 Tablespoons Salt
2 Tablespoon Red Pepper Flakes
2 Tablespoon Mustard Seeds
½ Teaspoon Pink Pepper Corn
Thinly slice kohlrabi on a mandolin and place in a 1 gallon plastic container.
Place all other ingredients into 4-quart stainless steel pot and bring to a boil.
Once liquid comes to a boil pour over kohlrabi and place in fridge to cool. Can be stored for 10-14 days.
2 Butterflied Rainbow Trout
2 Sprigs of Rosemary
2 Ounces Olive Oil
Salt and Fresh Ground Black Pepper
Thinly slice lemons and cut into half-moons.
Lay trout skin side down, and line the inside with the lemons and sprigs of rosemary.
Fold trout closed and season skin with salt and pepper
Place a medium size skillet over Med-High heat and add oil.
Once oil is hot, lay trout in pan, being careful not to splash oil.
Cook for 3-4 minutes, then flip and repeat.
Happy Father’s Day!