Sunday, April 27, 2014


Baseball Feast With The Atlanta Braves

By Doc Lawrence

ATLANTA-Tailgating and baseball fit like a a ball in a glove. Former Atlanta Braves front office executive Frank Spence, one of the top authorities on tailgating says there is a historic connection. “Baseball was popularized during the Civil War and tailgating was born right after the first Battle of Manassas.”
Hammerin' Hank is Baseball's Finest Image

The weekend series with the Cincinnati Reds was even by baseball standards, almost perfect. The pre-game aromas and sounds of laughter filled the parking lots around Turner Field, and with Atlanta’s magnificent skyline as a backdrop, it was time for great food from the grill and some delicious beverages.

This year, the Braves and all baseball fans celebrate the anniversary of Hank Aaron’s mighty blow that broke Babe Ruth’s home run record. “Hamerin’ Hank,” as he is affectionately know to millions, is baseball’s finest image, a man of dignity who handles his fame about like he did his triumphs in baseball: with pure class.

Chef Lara Lyn Carter, the star of Albany Georgia’s WALB-TV cooking show whose new cookbook, Southern Thymes Shared (Pelican Publishing, Gretna, LA 2014) is fast becoming a big hit throughout the South, is a Braves fan. “I literally grew up loving the Braves,” she proclaims with laughter. It is appropriate to salute Hank Aaron and the Braves with one of Chef Lara Lyn’s original recipes. We enjoyed it a couple of hours before the first pitch and everyone shouted their approval. “Home Run!”.
Pregame Fun at Turner Field

This is a dish that I found perfect with a good quality Riesling. Whether from Germany, Alsace, New York State or Washington State (Chateau St. Michelle is available everywhere), this wine, served chilled, starts a baseball weekend tailgate ritual with some wonderful and compatible flavors.

Enough talking. It’s time for food and wine just before entering Turner Field.

Hammerin' Hank’s Hot Wings
      Chef Lara Lyn Carter

 For the Chicken
Chef Lara Lyn Carter
3lbs. White Oak Pastures chicken wings
1 ½ cups buttermilk
1 cup all purpose flour
1 tbsp. garlic powder
1 tbsp. coarse salt
1 ½ tsp. cayenne pepper
Canola oil for frying
Cut the wings at the joint to remove the tips. Marinate chicken for two hours in the buttermilk. Combine the flour, garlic powder, salt and pepper in a large paper bag. Remove the wings from the buttermilk and drain. Toss the wings in the bag with the flour mixture to coat. Heat one quart of canola oil in a cast iron skillet to 350 degrees. Fry the wings in batches for 8-9 minutes or until golden brown. Serve with dipping sauce.
For the Sauce
½ cup mayonnaise
¼ cup sour cream
1/ tbsp. honey
2 tbsp. Creole mustard
2 tbsp. jalapeƱo pepper jelly
Combine all ingredients in a large bowl and serve with wings.

MOTHER’S DAY GIFT. Southern Thymes Shared is a gorgeous new cookbook with original recipes and wine pairings galore. It is lovely on a coffee table and makes a wonderful gift for her special day. Available at bookstores everywhere, and the Museum gift shop at Monticello.

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