GARLIC LEMON PEPPER TROUT

The next installment of "Trout, Any Which Way But Loose, The Ones That Did Not Get Away!" This simple dish is a breeze to prepare and takes less than 15 minutes to cook, not including sides. OK - if you want to partner it with store-bought slaw or potato salad and a can of peppers and corn, you could have a complete meal in less than twenty minutes. You know; however, in EasyB's kitchen, we just don't do that. I chose to pair the garlic lemon pepper trout with homemade Sante Fe Hushpuppies and EasyB slaw. Check out those recipes and how to prepare them on my Pecan Dusted Trout segment! This preparation produces flaky, tangy, tender results. The garlic, lemon and pepper offer a nice juxtaposition to the fish: which is sweet by nature. If like this recipe, try it with chicken, veal or any of those "other white meats," and who knows, you may have discovered your knew favorite dish!

Southern Pecan Dusted Trout with Santa Fe Hushpuppies and Slaw

Wonderful, flavorful, simple, and gorgeous are the adjectives used to describe this classical southern dish. Fresh from North Georgia's Boggs Creek, this trout has a sweet and delicate flavor and is complemented perfectly by the Fresh Georgia Pecan Dusting and Maple Glaze. Served with homemade Santa Fe hushpuppies and Southern Coleslaw, the combination is as tasty and pleasing as it is beautiful. It is sure to be a crowd pleaser. Even if you prefer not to catch the fish yourself, purchase some inexpensive fillets at your local fish mongers. They will work just as well: You will only be giving up the carnal pleasure of cooking a fish you caught or whose origins were in you midst when taken. The hushpuppies are inspired by my father's "Mexican Cornbread" It is a simple mixture that produces complex flavors and textures: a winner for sure. It goes without saying this laid-back mix of Southern coleslaw is amid one of my favorite sides for such a dish. It is as unpretentious and easy as its namesake implies. Pair this dish with a frosty glass of ice cold Coca Cola, or if you prefer, a chilled Sauvignon Blanc. Enjoy, its Opening Season!
EasyB
See it prepared here http://www.youtube.com/watch?v=5-VqhiqwyDE

OPENING DAY and APPLEWOOD SMOKED TROUT

Applewood Smoked Trout - a smoky sweet sensation, a delight to any fish lover. It's opening day of trout season in North Georgia and beautiful day. I was lucky enough to be invited to Tom Broadwater's home away from home - "Fishcamp" at Boogs Creek. The fish were biting and the dogs and boys were a happy! The following evening we had enjoyed a seafood boil and what we hope were the last vestiges of winter cold. We awoke to a lovely breakfast of Bacon Egg and Cheese Bisquits along with coffee and milk. Powered up - and with the assitance of daylight the fishing began. It was like a bonanza, the water was cold and the sun was shining on the areas where we were fishing, a perfect combination for aggressive trout. By noon, I believe nearly everyone who had started that morning had reached their limit. It was time to get cleaning - the fish that is.
The next day, I took my lot of fish home and smoked them in my backyard. The secret to producing fine smoked fish, or grilled fish for that matter, is indirect, slow cooking. I choose applewood for its smooth and delicate flavor. No hickory smoke here, it's simply too overpowering for something as sweet and delectable as trout. The sweetness of the fish is really brought out by applewood and its ability to not be overbearing in effect. Moreover, the brown sugar, agave and salt rub didn't hurt either. After two and one half hours, I took a few whole fish off to give them a try. They were very juicy and flaky, perfect for dinner. However, I wanted the hard smoked stuff like you find in specialty stores. This type can be taken on a day hiking trip without requiring refrigeration. So I checked back a couple of hours later and was achieving the desired effect. The meat was much drier and had taken to the rub a lot better. Either way you like it, Indirect cooking a your favorite fish is something you've got to try. A couple of hours produces what you would want for dinner. A few more hours and you have a perfect party appetizer or the beginnings of a killer smoked trout dip! Did I say smoked trout dip... :) Stay tuned!

Watch the video here: http://www.youtube.com/watch?v=8Ifr0pcKQR8

Low Country Boil

Low Country Boil, still called Frogmore stew by many, is an essential Low Country favorite. Coastal Georgia and the southern portion of Coastal South Carolina, Chatham County Georgia and Beaufort County South Carolina in particular, share geography and a great deal of culture. The Low Country, that area from just north of Charleston to St. Mary's Georgia, offers a myriad of camping, biking, wildlife, and cultural opportunities.  A system of fresh water rivers enrich and nourish this unique part of the Atlantic Ocean and afford visitors arguably some of the most beautiful coastal seascapes known.  The numerous tidal streams winding through the seemingly endless marshes provide perfect habitat for incredible wildlife and - yes - seafood.
Lengend has it, this mystical stew or boil heralds from an American National Guardsman who had the duty to cook for more than 100 soldiers.  He used all the ingredients at his disposal and the end result is something similar to what many of us know as Seafood Boil.  The Guardsman was from Frogmore, South Carolina: hence the name Forgmore Stew.  This improbable concoction of seafood, vegetables and herbs undoubtably leaves the diner wholly satisfied.  Numerous variations exist; however, the general idea is the same: lots of seafood, potatoes, corn, and onions - all tied together by familiar herbs and spices.
Check out the video and stay tuned for the recipe.  Yo gonna luv it!
EasyB

BEEF SHORT RIBS

Beef Ribs, a pleasure to behold. When graced by sauteed mushrooms, and grilled leaf and root salad with a Greek Dressing, you have yourself the makings for a pleasurable meal with both friends and family. Easy to eat, and graciously satisfying, these ribs will satisfy the appetite even the heartiest of appetites. The grilled salad, a veritable pantheon of healing soothing elixirs, enlighten the overall experience, by offering a bouquet of color, texture, and flavor. The potatoes, like the rest of the meal, are super easy to prepare and round out the mandatory "meat and potato" quotient. The red wine sends these mushrooms into outer space, imparting a complex and contradictory blend of savory and sweetness to the earthy taste of the mushrooms. If you haven't tried beef short ribs, you don't know what your missing. Check them out at your local grocer and prepare them easy style - quick, easy and full of flavor, flavor, flavor!

EasyB

The Gainesville Times Visits Easy B's Kitchen!

Picture created by Scott Rogers of the Gainesville Times

Picture created by Ashley Bates of the Gainesville Times

When I found out The Times was interested in featuring me in an article for their Local Section, I was stoked.  Ashley Bates and Scott Rogers, both of The Times, came to my house to shoot the piece.  I promised them a good show and meal.  I went out on a limb and prepared a multitude of dishes in an effort to appeal to everyone.  Unfortunately, Scott had to go early and did not have a chance to try the food.  (Feel free to come by Scott, I am always cooking something.)  It was fun, exciting and thought-provoking.  My longtime friend and 'film man' Drew Hollingsworth was on hand to film the show.  Special Thanks to Drew Hollingsworth, Ashley Bates, Scott Rogers, Bill Murphy, and The Times!  Check out the story complete with pics and recipes here: http://www.gainesvilletimes.com/news/section/8/   

Check out the whole video here:  http://www.youtube.com/watch?v=Xkbv4RJYpOU

Sunset Grill, Wilder's Bottle, and More!

I was recently in Nashville for Wilder Embry's Third CD Release Party for his latest hot and steamy album, The Bottle.  That night, I witnessed one of the best concert performances of my life.  Wilder, and the seven others on stage - including Gainesville native John Lancaster and his wife Rachel Procter, projected musical energy with the force of a Tennessee locomotive and lit the town on fire: to the delight of the yearning ears of all concert goers present.  Needless to say, after staying up late that night celebrating such a memorable performance, I needed to find a place that could put presence in my head, substance in my belly and a skip back in my step.
My usual calling in such an instance would require lots of salt and grease, but minding my diet and my passion for simply brilliant food, I opted to sniff out a place that could do a little of everything for me.  Online, I began to scour the Vanderbilt University/Hillsboro Village section of Nashville - famous for its unique, trendy shops epitomizing its inhabitants.  After speaking to a knowledgeable associate at the Downtown Courtyard (beautiful historic space - great staff), and a quick glance of the Restaurant's wine-by-the-glass list and menu, I concluded his suggestion would be spot on.  Upon arriving, I wasn't clear how Sunset Grill arrived at its nomenclature.  It is said the owner, Randy Rayburn, named the restaurant after an old park that used to be across the street from the restaurant's current site.
That's right, I said Sunset Grill.  This is not to be confused with the famous burger joint on Sunset Boulevard in West Hollywood California - were talking about Nashville baby.  My headache and hunger made me bypass whether one might actually seek to view a sunset at an establishment by this name.  If one was partial to the outdoors, such as myself, he would be happy here: Whether or not he could view a sunset.  I absolutely loved the sliding-glass covered patio where I could take in the beautiful weather and fresh air.  Dining nearly al fresco has its benefits over pure al fresco: semi-conditioned air, less dust and debris, etc.
By now, you probably know that I chose to eat on the glass patio versus inside.  I did take a full tour of the inside; however, and will say that I love it: every bit.  The place is huge and has separate dinning areas perfect for parties and occasions, both large and small.  The art gracing the walls, some of it from  the owners own personal collection, is hip and fascinating.  It is the creation of Paul Harmon.  Diverse in subjects and colorful, his painting are bold and beautiful.  A quirky combination of colors, textures and objects defined this particular segment of his art.
To the food.  From PEI Mussels sauteed with Taso ham, charred corn and cilantro in an Abita beer broth tossed with linguini to Shrimp and Grits sauteed with peppers, onions and tabasco butter over Tennessee white cheddar stone ground grits, fried okra and chive oil, the menu is as well written as it is diverse.  I opted for the Cesar Salad and the Ancho BBQ Beef on a Kaiser roll with creamy coleslaw and pickle served with house-made chips, all paired perfectly with Bogel Petite Sirah 07.
The Sunset Cesar was traditional notwithstanding the welcomed sundried tomatoes and pinenuts.  The tomatoes were neither oily nor too strong.  They were merely a sweet chewy addition to a true classic.
It worked for me.  That sandwich was unbelievably delicious as well as appealing - especially that day. It was full of smokey, spicy, beefy flavor.  It was, nonetheless, light and complex.  The coleslaw was radically different from what I expected: Horray! It was sweet, tasted complex and contrasted to the beefiness nicely, in a sweet and sour way.   After my first few bites at the crispy potato chips, I was offered house-made blue cheese for chip dipping.  The Blue Cheese dressing/dip was a purists dream, true artisanal blue cheese resting in a buttermilk gravy. Sorry to those of you who are fans of Naturally Fresh brand blue cheese - no offense, its good too: Especially with wings!  With these chips, the later would not possess the finesse required and would be too heavy.
I know by now you may be thinking, why did I not order one of the first two dishes I mentioned or something more sophisticated.  If you have read carefully, you would know I wanted a place and a dish that could satisfy, my salt/grease requirement whilst satisfying my diet and providing me with a thoughtfully prepared and satisfying dish.  It did all of this and more.  The food and drink helped to revive me, as did the fresh air and sunlight.  With confidence, I can say the wait staff, Kyle, and the hostess added to the overall experience.  Kyle had time to shoot the breeze with me while the hostess took me on a personal art tour - killer to me: The lone diner.
To top things off, it should be mentioned that all that good food, conversation and art made me completely forget my jacket.  How is it possible, I had just road 4 miles in a cab to retrieve it after having left it at 3rd and Lindsley the night before.  After dining I walked around in the sunshine without the first thought of my jacket.  I people watched, visited boutique stores and spoke with local tenants.  I returned to the hotel none-the-merrier.  Halfway back to Georgia, I realized what I had done, and contacted the restaurant.  The polite woman on the phone assured me they would send my jacket to my home, for the mere cost of postage.  Thanks guys,  I will definitely be back! What a great city.  What a great show.  A great experience.

                   MY FAVORITE WORK FROM PAUL HARMON AT SUNSET GRILL

 

LOVE THESE CHAIRS

                                 I WANT WHAT SHE'S HAVING

Homes of Hillsboro section of Nashville

Cool Open Air Coffee House in Hillsboro Village

  

Nashville, Tennessee and "The Bottle"

In Nashville for my friend Wilder Embry's newest CD release party at 3rd and Lindsley.  The CD is entitled "The Bottle"   This newest release will fill your ears, head and soul with rythmic melodies and thoughtful lyrics.   I hope to check out and review a few local eats!

EGGPLANT CAPONATA

Making up the nightshades. First used in India, related to tobacco and also know as Aubergine, this Mediterranean dish is healthy and delightful - Eggplant Caponata. A lovely dish, caponata was created in the Mediterranean and varies depending on locale in the region - e.g. Sicily, Catalan and Malta.  This treat is traditionally served with seafood as a side. But it is sophisticated enough as a stand alone to use as a tasty dip. Wheat pita is the preferred accompaniment. Sweet and sour is what this dish is all about. The brininess of the capers and olives work in harmony with the agave sweetener and brown sugar to create the desired effect.  This dish should be prepared a night before the day you want to enjoy it so that all the flavors have a chance to marry. Don't feel obligated to use anchovy if you are not a fan. Just hop up the salt content a bit, and you'll have it covered. On the other hand, you would never know they were in there, if you did not add them yourself, or if no one told you - kinda like Cesar Dressing! Make sure the caponata is room temp before serving so that all of the wonderful flavors have a chance to meld. To your health, enjoy. Buon Appetito! Check it out here - http://www.youtube.com/watch?v=h-ALHxeT6-E

Broxton Family Crab Dip

A Broxton family tradition, Mid-Atlantic Style Cheesy Crab Dip.  Unbelievable flavors to enthrall the senses.  It is a delight to behold, especially after you have tasted it.  I remembered how much I used to love my mother's shrimp and crab dips, so I went to Atlanta Highway Seafood market on a mission and picked up this fresh blue crab meat and got busy.  It's really easy and fun to make.  Perfect for dinner parties or guests, it is a culinary delight.  The vermouth flavored onions enhances the delicate combination of flavors and will have you coming back for more every time.  Trust me,  this is not your tired old "dip" recipe.  This dip is fresh and bursting with flavors.   The texture is smooth and creamy - yet not overly so. Don't worry, if you don't want to pay the price for fresh crab meat,  it even works with the canned pasteurized stuff!  So the next time you are feeling blue, or crabby...whip you some right up.  You'll be glad you did - so will everyone else! 

Check it out here http://www.youtube.com/watch?v=Zc4n6JNzlpA

Old Stoves

This is one old stove, and in my eyes, a piece of art.  It is a Frigidaire.  In 1918 an original founder of General Motors, William C Durant, invested in the Guardian Frigerator Company and adopted the name Frigidaire.  Their motto was  "Here today." "Here Tomorrow."  A testament to time and American craftsmanship, and adhering to their motto, this Frigidaire stove is still fully operable.

The age is actually unknown, but the fact that it has a flourescent bulb makes me think it hails from the early 1950's.  Though the flourescent bulb was invented before 1950, they were only common in commercial applications prior to this time and were not common in U.S. homes until the middle 1940's.  Moreover, a stove nearly identical to this one is featured in a commercial aired in December 1950. (see it here http://www.youtube.com/watch?v=rGsuhFXH90E  This beautiful piece of art is located at the Gainesville, Georgia home of my friends Elizabeth and Amy.

If you can't tell, I have a penchant for old cooking appliances.  I absolutely love the design and craftsmanship of older pieces.  Check out these photos

This is my 1967 Westinghouse Continental Range, complete with double ovens, four electric eyes, triple lighting, and built-in exhaust vent.  Though not as beautiful as the aforementioned stove, it too is a work of art in its own right.  Westinghouse, began in 1886 as an electrical company.  In 1934 in Mansfield Ohio, they opened their House of Tomorrow to showcase Westinghouse home appliances.
In the 1960's, their motto became "You Can Be Sure If Its Westinghouse."  In the 1967 print ad related to this stove, Westinghouse claimed it would do everything for you but set your table, guess they were right! (see the original ad here: http://news.google.com/newspapers?nid=1499&dat=19671114&id=_C8gAAAAIBAJ&sjid=ZygEAAAAIBAJ&pg=5572,2396300
It is located in my basement and the decor in the entire room containing this stove is centered around the Continental's avocado green color!  Note the matching cream and avocado, diamond, patterned carpeting.  Yes, I have the matching fridge too.

I hope you've enjoyed this off-the-wall segment featuring old works of cooking appliance art.  Stay tuned!

Sincerely
Easy-B

Barbeque Pork Spare Ribs

Slow cooked to perfection, these ribs are smokey,  juicy, flavorful, and full of kick.  I have applied my time-tested dry rub recipe to ensure uniqueness and piquance that is sure to delight any fan of ribs, no matter where they are from.  Add to it, the mopping sauce and, oh my, you be hard pressed to stop eating them - even if you are already full.  This video was a true pleasure to shot, and this process nearly meets the "set it and forget it" lifestyle lusted for by many.  Once the fire is set and you are sure you have enough coal...usually within the first hour and a half ...the next two and one half - three will be yours to do with as you like.  When the sun shines, you can enjoy your favorite activities and come back to a pure delight upon your first bight.  Try them soon, Spring is almost here you know.  Approximate cooking time will vary due to the equipment you employ and the regularity of your temperature, but plan on 4-5 hours.  It really isn't difficult, and can be attempted by ANYONE.  If you can fire a grill, then you can enjoy this recipe.  Grilled corn and homemade coleslaw are great accompaniments.  Oh and don't forget the baked beans and mopping bread. Check out how I cook them http://www.youtube.com/watch?v=qlHa7CD1-Yg and my Love Rub recipe here a http://www.youtube.com/watch?v=0alnrDeTLpk

Homemade Mayonnaise

 

Mayo, you either love it or dislike it strongly. Me, I love it - but usually in moderation. Why, because when I eat out, it is rare the mayo has been homemade. This means, it is usually dissatisfying and unhealthy; however, Easy-B's mayo is light and delicious: oh, and even semi-healthy. This is super fabulous in any application. From Steamed Whole Lobster, to your everyday Ham or Turkey Sandwich. Use it as a dip, a dressing, a binder, a condiment; whatever you do, just use it. No big hurry, but because it lacks all the preservatives the store bought stuff has, it typically will last up to five or six days in the fridge. Creamy, beautiful, velvety and DELICIOUS, is how I would characterize this classic American staple. Remember the egg salad, the tuna salad, the ceasar salad; it's good in all of them. Don't like Mayo but somehow love ceasar; you still have to try it. Use the following recipe and add anchovy fillets or paste, additional lemon juice, a 1/2 teaspoon worcestershire sauce and mix well! P.S. don't forget the parmigiano reggiano! Enjoy.
Watch me, the recipe and how I make it here: http://www.youtube.com/watch?v=BSFB3csEdT0

Greens Grocery Gainesville, GA

Follow me to Green's Grocery. Owned and Operated by Ed Waller of Gainesville, GA, Greens has been a long-time favorite for the residents of Gainesville. Boasting one of the best wine selections in the city, Greens offers hand-cut steaks, local chicken and just about anything else you need for the grill. Speaking of grills they offer competitive prices on the famous Green Egg Grill and offer the whole line as well as branded accessories. Their deli is well stocked, and contains some of the best chicken salad in Gainesville. Next to their deli, they offer hot food right off their own Green Egg! Steak, Chicken, Pork and Fish are all available hot and ready to go. Take it home for an easy dinner or come by for an affordable and delicious lunch. Don't worry, all the trimmings are there too. From homemade mac-n-cheese to homemade casseroles - they have it all. Grab a cold bottled coke on your way out. Oh - and don't forget the sweets for your sweetheart. They have an incredible selection of homemade desserts. From Cakes and Pies to delicious cookies, its all in one place - Green's Grocery! http://www.youtube.com/watch?v=TzoEkYSf0Lg

EASY-B's LOVE RUB

Easy-B's love rub!  
Sweet and Savory, this is the stuff dreams are made of. This combination of spices simply provide you the best dry rub for both Boston Butts and Ribs of all types and size. This rub lacks nothing. This recipe is much healthier than the majority of all other rubs, especially those commercial brands... Hopped up and finger licking, this is where its at. http://www.youtube.com/watch?v=0alnrDeTLpk

Atlanta Highway Fish Market

A visit to my local fishmonger. Atlanta Highway Seafood Market in Gainesville Georgia has the freshest seafood available in our area and arguably in the northern half of the state, including Atlanta!  This place has it all! The owners, Fawn and his wife Lilly, have great personalities and are always happy to help. Not only do Fawn and his staff cook up great New Orleans style seafood, they procure the finest seafood available for sale to take home for preparation. Fawn's family has been in the seafood industry for generations, and you can be assured he only presents the best product for sale. He even offers suggestions on home preparation and has brochures with recipes and instructions. Check it out ya'll, if you haven't eaten or shopped at this place, you are missing out. http://www.youtube.com/watch?v=gOU4CQHAZyg

JCT. RESTAURANT REVIEW

     My friend Bob and I recently ate lunch at JCT., short for Junction, restaurant in the Westside Urban Market in Atlanta.  This establishment shares space occupied by Star Provisions, the gourmet market attached to the famed Baccahanalia restaurant. The whole Market inhabits an old slaughterhouse located on a main railway line in a part of the city that has experienced a great deal of revitalization in recent years.  The entire market provides a unique urban feel, yet it is open and natural, offering an idyllic sense of space.
     Located in the rear of the Market,  JCT. pleases many, offering a variety of spaces in which to enjoy your food or drink. It is open and airy, offers a rooftop bar and outdoor eating spaces.  The joint is always crowded at lunch, reservations are recommended.  We did not have reservations, saw the place was packed, and spoke to the front - who told us to wait 10 or so minutes.  Five minutes later we were being seated.  Though full of people, the restaurant never felt crowded.  The interior space is well planned such that people are not sitting on top of one another.
     The lunch menu was diverse and could please all types of eaters.  Even vegetarians could get anything from deviled eggs to a "grown up grilled cheese - Assorted cheeses and roasted tomato on buttered semolina toast served with a cup of tomato soup.  The menu is decidedly southern and a carnivore's dream.  Wood grilled lamb burgers, pork belly BLT, fried Springer Mountain chicken and wood grilled chicken are just a smattering of the meats dishes available.  Homemade crab cakes, wood grilled salmon, and shrimp and grits are on tap to delight lovers of the sea.  It's all here.
     Bob and I opted for a starter, with a menu this appealing, we couldn't resist.  Up first, the small fry, a southern fried blend of oysters, calamari and fried green tomatoes served with remoulade sauce.  The batter, though heavy, was crispy and tasty. The remoulade sauce was delicious, rich and spicy.  The tomatoes were sufficiently tart. The oysters were divine, though the calamari was a bit chewy, but not overly so.
     When the person eating with you recommends you get a particular salad when a menu like this stares you in the face, a few things come to mind.  Is he watching out for my or his own health, does he not know the menu that well...or what?  Turns out, he knows what he wants and he was spot on when he said it was delicious and not just any salad.  When the salad reached the table it was very appealing to the eye.  Dawning watermelon radish, corn, fresh tomatoes, fresh grated parmigiano reggiano, red peppers and wood grilled chicken to die for, this salad kicked but.  The taste of the chicken was tender, succulent and smokey - unbelievable!
     I opted for the shrimp and grits, cleverly served with a poached egg on top! These weren't just any ole grits, they were Tim and Alice's Red Mule grits, milled right here here in Georgia in Athens. Check them out here http://www.redmulegrits.com/index.html The grits were prepared properly: smooth and creamy without much chaff.  The shrimp tasted fresh and sweet and was cooked to perfection.  The toasted bread served for mopping was great, even as a standalone.  The sauce, which was rich and delicious, blended well when I finally broke the yolk of my perfectly poached egg.  MMM.  This touch reminded me of northern Spain.  A place where people have mastered every application of this incredible, edible staple.
    Topping off a terrific culinary experience was attentive and caring service.  Our server could not have been better.  Though assisted by a team of waitstaff, he had numerous tables to attend, yet he was very aware of our needs.  Sometimes, I just want to eat in peace, yet want service the moment I require.  He understood this philosophy very well looking our way for subtle body language cues.  I will definitely be returning soon - hopefully, to enjoy fine food with my fine friend. Thanks Bob.
     Check out JCT. here http://www.jctkitchen.com/index.html
     Please note this menu is the basis for lunch everyday.  It does vary slightly - and in a good way!
     P.S. go at lunch to try out things on their dinner menu at a reduced price ;)
EasyB