Thursday, June 13, 2013



By Doc Lawrence

Sunday is a wonderful day in America. We gather to celebrate dad. They come in all sizes, ages and for many, they remain precious memories. Nothing thrills Dad more than having you with him and here in the Deep South, we celebrate these moments with a feast. No doubt Dad has some favorites, but I asked Chef Lara Lyn Carter to provide something special from her South Georgia kitchen that is original, tasty and just begs for some wonderful wine.

The gourmet celebrity chef on WALB-TV in Albany, Georgia created these and even unveiled her Georgia version of pesto: “Yes, there is a southern version of pesto. Use pecans and local olive oil for amazing flavor!”

 South Georgia Pecan Pesto Grilled Bread

2 cps fresh basil leaves (packed)
¼ cup toasted pecans
1 clove garlic chopped

Juice of 1 lemon
½ tsp. salt
¼ tsp. fresh ground black pepper
1 cup Georgia Olive Farm Olive Oil
½ cup freshly grated Parmesan cheese
1 loaf of your favorite bread (I use ciabatta)
In food processor blend basil, pecans, garlic, lemon juice, salt and pepper until finely chopped. With the food processor still running add olive oil to obtain a smooth but still thick consistency. Transfer mixture to a bowl and blend in cheese. This can be made a day ahead.
Split the bread and spread and toast under the broiler until warm and cheese is golden. You can also use this pesto with pasta, chicken, fish, or vegetables. With pesto the possibilities are endless!

Gulf Coast Roasted Red Snapper

4 eight-ounce red snapper fillets
4 tablespoons of Georgia Olive Farms Olive Oil
2 teaspoons of salt
1 teaspoon of freshly ground black pepper
1 cup of sliced cherry tomatoes
½ cup of chopped fresh basil
¼ cup finely chopped fresh sweet Vidalia onion
2 lemons - 1 sliced and 1 for juice
Arrange fish on a baking sheet that has been lined with foil and coated with a non-stick cooking spray. Drizzle fish with olive oil and sprinkle with salt and pepper. Arrange tomatoes, onion, basil, and lemon slices on top of the fish. Bake at 400 degrees for 20 minutes. Remove fish from the oven and squeeze the juice of 1 lemon over the fillets.

Doc’s Wine Pairing

The complex yet very compatible flavors in Chef Lara Lyn’s recipes make wine selection even more fun. It’s searing hot in the Deep South this time of year and the right white wines work better with these delights.
Viognier is widely available. Either the French originals or a great Viognier from North Carolina’s Yadkin Valley legend, RagApple Lassie will bring big smiles when dad and others at the table enjoy the celebration.

Another choice is rosé. Not even remotely related to white zinfandel, this is the real deal. Try a bottle from Provence, chilled of course. It’s lovely poured in a crystal stemware and the flavors and body fit quite well with our fruits from Gulf waters.


1 comment:

  1. I so enjoy the blog from this GREAT MAN. Happy Father's Day, Doc. Keep delighting our senses!!!!