My Hawos Queen 2 Grain mill from Germany is amazing. A couple of weeks ago I ordered 20 pounds of organic whole corn. Today I ground the corn into grits. I love the expensive course cut grits found in boutique food shops in the south. The organic corn was roughly 2 dollars a pound.
I arrived a week ago for my winter job, cooking on a quail hunting plantation in the Low Country. Many of my posts will be exploring this culturally rich area. I hope you enjoy watching my experience and adventure.
What are low country cluster oysters and why do I love them?
Today, the lunch was of a different sort. The lady of the plantation hosted a luncheon for her friends to welcome a new plantation neighbor to the area. It was a beautiful lunch, in a beautiful location with the most gracious hostess imaginable.
Champagne with light splash of catskill currant syrup.
Quail consommé with vegetable garni of carrot, pickled ramps and ramp kraut.
Cucumber and pomegranate salad.
Quail and porcini vol-au-vent with arugula with bergamot oil.
Chocolate mousse with raspberry confiture, raspberries and moscato wine on the side.
Delicious and everyone was happy.
A long time member and friend of the family’s birthday was today. I was told to make it special. This is lunch, and these are gentlemen hunters. Rustic and refined autumnal lunch is in order.
Bone in Pork Loin Roast with pickled peaches and glaze, maple braised butternut squash, sauerkraut, and apples.
Dessert was hummingbird cake.
Delicious.
Nose to tail may be trendy, but it is how many eat in the south. Nothing gets wasted and much of the food is local and fresh. What are your ideas on these speciality cuts? How would you use them?
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