Back in 2014 we penned a piece on Dolester Miles, pastry chef for Frank Stitt’s Highlands Bar and Grill in Birmingham. We’ve been fortunate to enjoy a few meals at Stitt’s shrine to southern fine dining, and we always save room for dessert. Congratulations Dol, see you later this summer.
When I was in culinary school in Alabama back in the 90s, I read the Birmingham News and the Birmingham Post-Herald every single day. On Wednesdays I kept a pair of scissors handy so I could cut recipes out of the food section.
Just like my mom and grandma did in the 70s. Continue Reading
Tim Hontzas has the distinction of making me the finest cornbread I’ve ever eaten in a restaurant. No, it’s not as good as my father’s but it’s still a masterpiece of southern cooking. In a new short film (7 some odd minutes) documentarian Ava Lowrey goes ‘fly on the wall’ style and shoots Chef Hontzas in his Homewood (Birmingham) Alabama meat and three restaurant. Continue Reading
My father Russell Sr still makes the finest pone of cornbread I’ve ever eaten. His technique is an odd one as he pours the batter into a cold pan that’s been liberally rubbed with Crisco shortening. Most top bar cornbread cooks aver that starting with a scalding hot pan is the one true method. And actual lard should be the pan grease. Continue Reading
If you like big things made of steel then this party is for you as the event owns, and uses, the world’s largest steel frying pan. How big? It holds 300 gallons of cooking oil.
We were rooting around in the freezer awhile back trying to ward off starvation and seeing which frozen meat packets we’d spirited in from Acadiana still held promise.
We found a log of Andouille from St John The Baptist Parish, a few smoked chicken wings and a sandwich bag filled with Hatch chiles. The peppers mark the end of the case we bought in Texas in September and roasted before trundling them home to New Orleans.
Time to hit the test kitchen. Continue Reading