Tuesday, October 28, 2014



By Doc Lawrence

LYNCHBURG, TN- This arguably is the singular event that combines all the heritage ingredients of America, showcasing the tapestry of our country. Visit here in this very small village that looks like a Norman Rockwell painting and the cultural exploration begins. Tour the distillery and the museum and the name Jack Daniel ranks alongside Tennessee legends like Davy Crockett and Andrew Jackson. Elvis lived and died in the Volunteer state and the historic distillery is an easy drive from Nashville. There’s barbecue, easily the most popular food in America, and on this glorious weekend, masters of the grill-all champions back home-come to vie for prize money and prestige, friendly competition at the 26th edition of what is known throughout the world as “The Jack.”

One of the country’s top fall attractions, “Jack” is more than competition, it’s an international contest with barbecue champs from faraway lands like South Africa and Germany competing with other nations for one of the awards to take home. Reunion is an operative word here and on this weekend, greeting Master Distiller Jeff Arnett and other notables including Tennessee’s gifted Director of Tourism Susan Whitaker.

Too often overlooked is the wonderful role Jack Daniel’s Tennessee Whiskey has as a flavoring for food: Stewed apples, Peach cobbler, Hummingbird cake, and more. Lara Lyn Carter, the fast rising TV star whose cooking show has caused the earth to tremble throughout the South, has taken this noble beverage into her recipes and you’ll enjoy the magic in each bite.

With the holidays just around the corner, Lara Lyn says, “this might be a great time to enjoy food from the sea before the traditional feasts of turkey, ham and roasts.” Here’s her extraordinary original recipe made of course, with Jack Daniel’s.

Scallops in Jack Daniel’s Cream Sauce
                 Lara Lyn Carter
6 slices bacon
1 sweet onion chopped
Lara Lyn Carter
2 tbsp. butter
1 clove garlic minced
1 tbsp. flour
1 cup heavy cream
2 tbsp. Jack Daniel’s Tennessee Whiskey
1 lb. scallops
1 lb. cooked linguine
Chop bacon into one-inch pieces and cook in a large skillet over medium-high heat until done. Remove bacon from the skillet and drain on paper towels. Cook the onion in the bacon drippings until tender. Reduce the heat to medium and add butter and garlic to skillet cooking for one minute. Whisk in the flour and cook for one more minute. Add cream and Jack Daniel’s stirring until well blended. Add scallops to cream mixture and continue cooking for 5 to 7 minutes until the scallops are cooked through. Serve the sauce over linguine and sprinkle bacon over top.

Begin with a fine aperitif:
Jack’s Manhattan
Two parts Jack Daniel’s Old No. 7 Tennessee Whiskey
One part Sweet Vermouth
Dash of Angostura Bitters
Shake with ice. Strain and serve straight up. Garnish with Maraschino cherry.

Pairing a wine with Lara Lyn’s creation adds dining adventure. A sparkling wine from Italy blends well to magnify some of the flavors, particularly the natural sweetness of the scallops. Santero Asti Spumante NV features bubbles moving like small aircraft, a light straw color, and a delicious nose of yeasty sweet citrus with loads of wonderful taste. 

Holiday Gift Suggestion.
Southern Thymes Shared features a collection of Lara Lyn Carter’s original recipes along with stories about family, friends and places in the Deep South. A lovely production complete with wine pairings, it glows on a coffee table.