Southern spread, "America's love affair with elements of Southern cuisine," is one of the best trends according to Bon Appetit magazine. "Everything from grits to collard greens is making appearances in the nation's top restaurants." Today we are featuring the ingredients and flavors of Atlanta, Georgia. Peaches, Vidalia onions, and pecans are at the top of my list, and I have included some recipes to try in your kitchen.
For some interesting shopping, Atlanta is now home of The Irwin Street Market, a Parisian-style storefront that just opened in the Old Fourth Ward. Not only can you find the best peaches, pecans and Vidalia onions at The Chef’s Garden, a miniature gourmet grocery, but there also are assorted shops in cozy open coves, and there seems to be something for everyone from creating your own ice cream flavor at Jake’s to getting an arrangement of exotic blooms at The Flower Bar. There is The Dough Bar for decadent cookie concoctions and Picnic – you guessed it- a store that offers gourmet picnic baskets. The Irwin Street Market -660 Irwin Street, Inman Park 404-586-9972.
Try these easy and delicious recipes, and play Ray Charles’ signature ballad –“Georgia on My Mind.” Enjoy a great day. Bon appetit!
Chicken Salad – Atlanta Style
Large ripe Georgia peaches
2 cups dried cooked chicken
1/2 cup thinly sliced Vidalia onion
1/3 to 1/2 cup (about) purchased poppy seed salad dressing
2 cups dried cooked chicken
1/2 cup thinly sliced Vidalia onion
1/3 to 1/2 cup (about) purchased poppy seed salad dressing
6 cups mixed baby lettuces
1/2 cup chopped pecans, toasted
1/2 cup chopped pecans, toasted
Cut 1 peach into 1/3-inch pieces; place in large bowl. Add chicken and onion. Toss with enough dressing to coat. Cover and chill 15 minutes to 2 hours.
Add lettuces and pecans to chicken mixture and toss to coat, adding more dressing, if desired. Mound salad on large plate. Cut remaining peach into thin wedges. Garnish salad with peach wedges and serve.
Atlanta Chicken Dinner
whole chicken breasts with skin and bones (about 2 pounds total), halved
1 tablespoon olive oil
3 firm-ripe peaches, quartered
3 medium Vidalia onions, quartered lengthwise
6 jalapeño chilies, quartered lengthwise and seeded (wear rubber gloves)
6 large garlic cloves
1 lemon, quartered
1 tablespoon olive oil
3 firm-ripe peaches, quartered
3 medium Vidalia onions, quartered lengthwise
6 jalapeño chilies, quartered lengthwise and seeded (wear rubber gloves)
6 large garlic cloves
1 lemon, quartered
Accompaniment: basmati rice
Preheat oven to 450° F. Season chicken breasts with salt and pepper and arrange skin sides up, in an 18-by-11 1/2-inch roasting pan. Drizzle chicken with oil and roast 20 minutes. Scatter peaches, onions, jalapeños, garlic and lemon over and around chicken. Reduce temperature to 375° F. and roast chicken, covered with foil, 30 minutes more. Remove foil and roast chicken, basting occasionally with pan juices, until peaches and onions are soft, about 30 minutes more. Transfer chicken mixture to a platter, spooning any pan juices over it. Serve chicken with rice. Serves 4.
We are located in Fort Lauderdale on the SW corner of Federal Highway and Oakland Park Blvd. (diagonal from Target) L'Hermitage Catering & Gourmet Emporium 3045 North Federal Highway Ft. Lauderdale, Fl 33306 (954) 568-2383
