Monday, May 5, 2014


Baseball, Buster Burgers and French Wine

By Doc Lawrence

Georgia Native Buster Posey
ATLANTA. Almost by definition, Tailgating is an extension of Southern hospitality. It’s customary to share food and drinks with strangers, especially when they are fans of the opposing team. The final score is important, of course, but making friends with the “enemy” makes the experience more wholesome. And the Braves series with the San Francisco Giants was one of the best opportunities to practice what we preach.

Buster Posey, the Giants’ superstar catcher, has been the National League’s Rookie of the Year and MVP and wears World Series Championship rings. He’s a Leesburg, Georgia native and former All-American baseball star at FSU. The parking lots at Turner Field were teeming with Posey’s admirers and friends. The goodwill was contagious. Baseball stands alone as a gentle, family friendly game and it was easy to smile and greet Posey’s fans.
Chef Lara Lyn Carter at the Grill

Chef Lara Lyn Carter’s home in Albany is a short drive from Leesburg and before reaching stardom on WALB-TV, she got to know Buster Posey’s mother.

“I remember Buster's mom Tracy while I was a young mother,” Chef Lara Lyn said..  “She was the director of the First United Methodist Preschool and Mother's Morning Out program. My oldest child was a toddler and attended the program. Tracy was a wonderful lady who was involved with her children and their activities.  She was quite a person for me to look up to.”

“As a baseball mom, I love spending time watching my sons play and treasure the time together!

Here’s a delicious delight from the grill celebrating the young Major League Baseball All-Star from South Georgia:

Buster’s Stuffed Burgers

          By Chef Lara Lyn Carter 
For the Burgers
2 lbs. ground round
4 large bakery style buns
For the Pimento Cheese
¼ cup sharp cheddar cheese grated
¼ cup pepper jack cheese grated
1 tbsp. sour cream
2 tbsp. mayonnaise
1/8 tsp. salt
1/8 tsp. cayenne pepper
Divide the beef in to 4 equal portions and shape into a ball. Press a “well” or hole in the center of the ball. Combine all of the ingredients together for the pimento cheese. Divide the pimento cheese evenly and stuff the mixture into the hole of the burger. Form the burger to seal off the hole and keep the cheese mixture in the center. Gently pat the burger into patty form. Grill the burger over high heat to sear the burger and keep the cheese mixture from coming out. Cook the burgers evenly on both until desired doneness and enjoy!

Wine: A chilled Rosé from Provence is wonderful with this. Old World wine paired with a Deep South delight.

MOTHER'S DAY GIFT: Sunday is Mother’s Day. Southern Thymes Shared, the beautiful hardcover cookbook with wine pairings from Pelican Publishing  makes a wonderful gift that truly looks great on a coffee table. Available at Amazon and bookstores everywhere.

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