It Just Ain't Fittin'!
(Scroll down to "The Playlist" and hit play before reading... works better that way!)
"It just ain't fitting'"... with this year being the 75th anniversary of "Gone With The Wind", to just let it go by without some sort of homage to this epic classic and the great state of Georgia. Ok, maybe I'm a little more excited about all the music that comes out of Georgia than I am the film. What can I say.
The film did have an interesting start. It was delayed two years so they could secure old Clark Gable. the screen play was rewritten several times to try and keep it at a suitable length... (fail). And they went through three different directors. The film was criticized for glorifying slavery... but it won ten academy awards any way. So there you go. but, enough about reconstruction, the civil war and slavery.
Let's talk about eatin' and drinkin'... what'd say? We've got a traditional dish, a peach of a cocktail and oh yeah... some awesome music from some of Georgia's own.
The Pots are on...
The Plate...
Shrimp & Grits
Well all of us folks here in Georgia are just crazy over our shrimp and grits. As legend has it, shrimp and grits was originally put together in the Carolina's by a group of fishermen as a breakfast dish. Regardless of where it all started or what adaptation you prefer this is a southern tradition.
You can serve it creole style, spicy or cheesy. It just doesn't matter. We're gonna stick to the basics here today, then you can take it upon yourself to do the rewrites... just like Gone With The Wind. Just don't make the recipe too long... we're hungry!
What you need...
Salt4 cups water
1 cup Stone Ground grits
1/4 cup mayonnaise
3 strips of bacon, coarsely chopped
1/2 red onion, diced
1 lb of medium size shrimp (peeled and de-veined... of course)
1 tbls butter
1 tbls lemon juice
2 tsp hot sauce (Tabasco)
1/4 cup shopped fresh parsley
Fresh ground pepper
What you do...
In a large pot, bring 4 cups of water to a boil.
Stir in salt and the grits.
Cook until water in absorbed (about 20 min.)
Remove from heat and stir in mayonnaise.
Fry bacon in a large skillet and drain.
Turn the heat to medium-high and cook onions util they soften.
Add shrimp to the grease and add salt and pepper.
Cook shrimp until they turn pink (about 4-5 min.)
Stir in the butter, lemon juice and hot sauce.
Toss to coat the shrimp and remove from the heat.
Stir in the parsley.
Now, divide the grits into 4 bowls placing the shrimp on top.
Dig in!
The Playlist...
Georgia On My Mind
Scarlett, did you have any idea there was so much good music coming out of Georgia? Well if Rhett knew about all the great Georgia artist he might have come here a lot sooner.
From country to rock, rhythm and blues... Georgia is always on my mind.
The Playlist this week is made up mostly of Georgia born artist... the rest got here as fast as they could or just hung out and will always be known as "Georgia artists". We start off with Macon born, Ray Charles and Georgia's Anthem. Do you really ever get tired of this song?
Check out Chris Robinson of Black Crows fame sings "Oh Atlanta" with Little Feat and the "Georgia Satellites" remind us the story "bout free milk and a cow". We also have some new comers like Luke, Zac and Cat; not to mention some you might have forgotten like Billy Joe, Tommy and Brenda.
From "ATL" rap to the "Athens scene", it's all here so put on your dancing shoes Scarlett and crank it up!
From country to rock, rhythm and blues... Georgia is always on my mind.
The Playlist this week is made up mostly of Georgia born artist... the rest got here as fast as they could or just hung out and will always be known as "Georgia artists". We start off with Macon born, Ray Charles and Georgia's Anthem. Do you really ever get tired of this song?
Check out Chris Robinson of Black Crows fame sings "Oh Atlanta" with Little Feat and the "Georgia Satellites" remind us the story "bout free milk and a cow". We also have some new comers like Luke, Zac and Cat; not to mention some you might have forgotten like Billy Joe, Tommy and Brenda.
From "ATL" rap to the "Athens scene", it's all here so put on your dancing shoes Scarlett and crank it up!
("The Playlist" runs on Spotify. Don't have Spotify?... Click here it's free )
The Bar...
Ginger-Peach Julep
What you need...
2 ripe Georgia peach slices
2 1/2 oz ounces of your favorite bourbon
1/2 oz ginger syrup *see below
8-10 mint leaves
Crushed ice
Combine the peach slices, bourbon, ginger syrup and mint in a cocktail shaker.
Muddle gently, crushing the peaches and mint.
Let the mixture sit for 2-3 minutes.
Pack a highball glass with crushed ice.
Slowly pour the contents of the mixing glass through a strainer into the glass.
Garnish with mint.
*Ginger Syrup - combine 1 cup sugar and 1 cup water in a small saucepan over medium heat. Add 12 coin size slices of ginger and cook until sugar dissolves. Bring to a boil then reduce the heat to low and cook for 5 minutes.
Transfer to a glass container (like a mason jar) and let cool to room temperature.
Discard the ginger. Refrigerate for at least 12 hours.
2 ripe Georgia peach slices
2 1/2 oz ounces of your favorite bourbon
1/2 oz ginger syrup *see below
8-10 mint leaves
Crushed ice
Combine the peach slices, bourbon, ginger syrup and mint in a cocktail shaker.
Muddle gently, crushing the peaches and mint.
Let the mixture sit for 2-3 minutes.
Pack a highball glass with crushed ice.
Slowly pour the contents of the mixing glass through a strainer into the glass.
Garnish with mint.
*Ginger Syrup - combine 1 cup sugar and 1 cup water in a small saucepan over medium heat. Add 12 coin size slices of ginger and cook until sugar dissolves. Bring to a boil then reduce the heat to low and cook for 5 minutes.
Transfer to a glass container (like a mason jar) and let cool to room temperature.
Discard the ginger. Refrigerate for at least 12 hours.
Frankly My Dear
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