Tag Archives: farmer’s market

Husk…. Sean Brock’s Southern Food

Standard

Bon Appetit hailed it as the Best New Restaurant in the US…. accolades have been streaming ever since. It is not all hype, the food is amazing, creative and interesting. Husk is the love child of James Beard Award-winning Chef Sean Brock of McCrady’s and the Neighborhood Dining Group. Since opening Husk in Charleston he opened another outpost of Southern ingredients in Nashville. He recently opened Minero, a taqueria in the high rent district of downtown Charleston. There is word that he is also taking that concept to Atlanta where the Neighborhood Dining Group is headquartered. He transforms the essence of Southern food over and over again. Solid… delicious… promising. Sean is dedicated to bringing back old Southern grains, beans, greens and other treasures that were all but lost. He is the champion of the old non-gmo crops that were grown 200 years ago in the south. His food reflects that without being obvious. It is just delicious food, and then you learn its history and all of the work that went into bringing it to the table.

Led by Brock and Chef de Cuisine Travis Grimes, a Lowcountry native, the kitchen reinterprets the bounty of the surrounding area, exploring an ingredient-driven cuisine that begins in the rediscovery of heirloom products and redefines what it means to cook and eat in Charleston.

Starting with a larder of ingredients indigenous to the South, and set within a building complex dating to the late 19th century, Brock crafts menus throughout the day, responding to what local purveyors are supplying the kitchen at any given moment. The entrance beckons with a rustic wall of firewood to fuel the wood-fired oven and a large chalkboard listing artisanal products currently provisioning the kitchen, but like the décor that inhabits the historic building, the food is modern in style and interpretation.

At Husk there are some rules about what can go on the plate. “If it doesn’t come from the South, it’s not coming through the door,” says Brock, who has even stricken olive oil from the kitchen. As he explains, the resulting cuisine “is not about rediscovering Southern cooking, but exploring the reality of Southern food.” This modern approach results in playful dishes such as Deviled Eggs with Pickled Okra and Trout Roe, and new classics like South Carolina Shrimp and Choppee Okra Stew with Carolina Gold Rice and Flowering Basil.

Seed-saving, heirloom husbandry, and in-house pickling and charcuterie efforts by the culinary team are the basis of the cuisine at Husk. The restaurant is as casual as it is chic, evoking a way of life centered on seasonality and the grand traditions of Charleston life—one lived at a slower pace, preferably with a cocktail and a wide porch in the late afternoon. It is a neighborhood gathering place for friends, and a destination dining spot for travelers, with a little bite of the South for everyone’s palates.

These photos are from my lunch there with Nathalie Dupree and Holly Herrick, two Charleston based friends of mine than rank in the upper echelons of Food Writers.  And so we were treated to many things that we did not order. On of the most amazing things that day was totally unexpected, the fried chicken skin with honey and hot sauce. It is a dish I have reconstructed at home a few times. I also reconstructed Husk’s Sweet Tea Brined Kentuckyaki Chicken Wings and you can get the recipe here.

Advertisements

Refrigerator Pickles: Easy Bread and Butter Cucumbers and Okra

Standard


Easy, delicious and a perfect way to preserve some of the last of this summer’s produce, in this case some cucumbers and okra. Refrigerator pickles are great, crispier and fresher tasting than their canned cousins.  This is a recipe that is both sweet and tart, much like Bread and Butter Pickles. Put them on your burgers, alongside sandwiches and use the okra in Bloody Marys. Add them to a cheese plate or charcuterie platter. It is SO easy and you do not need a whole bushel of produce and lots of equipment to make these, just some clean jars, a knife (or food processor) and the ingredients. Here is the recipe to make 3 quart jars. It only takes about 30 minutes working time to do these. Well worth the effort.

Ingredients:

2 onions, thinly sliced

8 medium cucumbers thinly sliced (I used the food processor to make fast work of slicing)

4 cups okra ( I did the okra in one jar and the cukes in two others, but you could do more cukes if you are okra adverse).

3 cups of water

3 cups of cider vinegar

6 cups sugar

1 tablespoon kosher salt

2 tablespoons mustard seeds

2 1/2 teaspoons turmeric

2 teaspoons celery seeds

2 tablespoons pickling spice

2 teaspoons grains of paradise

2 teaspoons juniper berries

crushed red pepper to taste

6 cloves of garlic (2 per jar)

6 sticks of cinnamon (2 per jar)

Method: 

Slice cucumbers and okra.

The food processor makes slicing a breeze and maintains consistent size

Place in a jar with 2 sticks of cinnamon and 2 cloves of garlic slightly bruised

Pack the jars tightly

Pack the jars tightly. This can also be done in a plastic container.

Cook all remaining ingredients to a boil and then simmer for four minutes. Allow to cool for 5 minutes. Pour the pickling liquid over the vegetables and close jars. Allow to cool completely, then place in refrigerator. The pickles will be ready to eat in 24 hours. You can use a variety of vegetables to make pickles, peppers, carrots, jicama, sugar snap peas, asparagus, okra, even peaches.

Charleston Farmer’s Market

Standard

Today I got to go to my first Charleston Farmer’s Market. My friend Holly Herrick took me through and introduced me to all kinds of wonderful farmers and producers. I took home a full load of fun things to work with from tomatillos to fresh chorizo. I got a half bushel of those great South Carolina peaches and some stone ground grits from the Colonial Charleston Kitchen.

Image

Image

I had a Vietnamese Five Spice Pork Taco for breakfast

Image

Image

Image

Image

Image

And, the best thing about going to the farmer’s market is what you make for lunch! Two big slices of a “Pineapple” tomato, drizzled with olive oil and sprinkled with smoked salt and fresh ground pepper. Image

Image

 Monday afternoon, James Island has a farmer’s market, so of course I will have to check that out too!