All posts filed under: Meals

pan-roasted pastured pork chops with brussels sprouts, butterball potatoes and a bacon-sage brown butter drizzle

The Butterballs were highly recommended. Not turkeys. Potatoes. Yellow, waxy and crisp with a delightful buttery-nutty flavored flesh from Olsen Farms. We saw them one Sunday at Ballard Farmers Market, but passed them up in favor of the classic red-skinned (Craig’s favorite). After one of his colleague’s recommended them, we filled a paper sack full at the following week’s market, after digging through their igloo cooler to find two matching pastured sirloin pork chops. The first pastured pork chop I ever made I overcooked. A lot. It was mid-July in Atlanta and hot. The sticky, humid hot of a bright Southern summer. Craig and I were visiting Grant Park Farmers Market for the first time, weaving through the thick throngs of people, filling up our bags with the bounty of summer. I made a peach pie that weekend with margarita jelly from One Screw Loose, and a thick ketchup from three pounds of the juiciest, heaviest heirloom tomatoes. The woman from Riverview Farms who sold us the chops that weekend told us we should cook …

creamy parsnip grits with lion’s mane mushrooms and andouille sausage

This dish is like Donny and Marie. It features a little bit of where I came from and a little bit from where I am now. (A little bit country, and a little bit rock and roll, if you will.) The stone-ground cornmeal is from Riverview Farms in GA, and came with me across the country. I bought it late last summer when I was craving cornbread. I made a big batch of that, studded with fresh corn kernels, in my cast iron skillet. It was in Georgia, too, that I first discovered lion’s mane mushrooms.┬áThese Tribble lookalikes are adorable, as any fluffy living creature could be, soft but sturdy and meaty, with a delicate seafood-like flavor. Since I no longer live near the gulf, and thus have less local access to fresh shrimp, I dusted the mushrooms with Old Bay and used them in place of the seafood to play with this traditional Southern dish. I didn’t grow up eating oatmeal or porridge, so it was in Georgia where I first tasted and then …