Recipes

A Perfect Southern Match: Tomatoes & Biscuits

By Jed PortmanGood EatsJuly 24, 2015

Leave it to Willie Foster of Biscuit King’s Fun Barn in Fairhope, Alabama, to make the tomato sandwich on our cover into a why-didn’t-we-think-of-that breakfast treat. The self-taught baker’s signature Ugly Biscuit is an all-in-one meal of sausage, bacon, egg, and cheese tucked into a football-shaped lump of dough that appeared in our 2014 roundup of the best breakfast joints in the South. But while visiting family in the Holy City earlier this week, he treated the Garden & Gun staff to an off-menu special.

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An Asheville Chef's Southern Lox

By Jed PortmanGood EatsJuly 10, 2015

Steven Goff loves lox on a bagel with cream cheese. But like many other chefs, he is also an advocate for locally farmed and foraged ingredients, and salmon don’t swim anywhere near Asheville, North Carolina, where Goff has lived and worked for more than a decade, most recently at the acclaimed King James Public House. “I don’t like to use ingredients from too far away, and salmon are incredibly far away,” he says. “What we do have here is great trout.” Goff cures fillets in a mixture of North Carolina sweet potato vodka, dill, citrus, and spices, and serves the resulting lox over bagels and salads. Made with freshly caught fish, it’s delicious enough to make a person forget salmon lox altogether.

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A Legendary Summertime Punch

By Jessica MischnerGood EatsJuly 6, 2015

In the 1740’s, a Virginia diplomat recorded what is believed to be the first mention of Fish House Punch, a colonial-era concoction, which originated at America’s oldest fishing club, in Philadelphia, and was a favorite of George Washington’s. Nearly three hundred years later, Atlanta mixologist Miles Macquarrie stumbled upon the nearly forgotten recipe in an old cocktail manual. At his Decatur bar Kimball House, he hews closely to that original formula, combining a potent mix of rum, brandy, and peach liqueur (he makes his own from fresh Georgia fruit, but a high-quality store-bought schnapps works just fine, too), sweetened with lemony sugar, then diluted with cold tea and water. “I discovered this years ago and never felt the need to change it,” he says. “Plus, everybody loves it—hard not to.”

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