Saturday, July 18, 2015



"The bases are loaded again, and I wish I was too."

                   Skip Carey, Atlanta Braves Legendary Announcer

By Doc Lawrence

ATLANTA-There will never be another Skip Carey. Funny, irreverent, sarcastic and unfailingly brilliant, he called the game as he interpreted it and during the Dog Days when the earlier versions of the Braves really sucked, he made watching and listening entertaining and enriching. His family’s  relationship with the Chicago Cubs recalls priceless memories.

Chicago is a great sports city with food that showcases the best of the Midwest. It’s hot in Atlanta and the Windy City this time of year and if we have one great advantage, it is tailgating. This outdoor food and beverage celebration was born here and will forever have a Southern accent.

Baseball, Tailgating and Jack
Early memories of the Cubs include Hall of Fame members Ferguson Jenkins, Ernie Banks and a very young Greg Maddux. Yes,  “Mad Dawg” won a Cy Young-winning pitching for the Cubs before arriving in Atlanta to help bring a World Championship to Dixie.

We haven’t been tailgating in the Turner Field parking lot for a couple of months. Lara Lyn Carter has been on the road producing some world-class cooking shows for Georgia Public Broadcasting at Jefferson’s Monticello and Nashville plus points in between.

The second half of the Braves season just started and Chef Lara Lyn, an unwavering Braves, fan has created two original recipes.
Chef Lara Lyn Carter

Spicy Pimento Cheese Stuffed Burgers

2 lbs. ground round
4 large bakery style buns
1/4 cup sharp cheddar cheese grated
1/4 cup pepper jack cheese grated
1 tbsp. sour cream
2 tbsp. mayonnaise
1/8 tsp. salt
1/8 tsp. cayenne pepper
Divide the beef into 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.

Jack Daniel’s Braves Baked Beans
1 lb. dry kidney beans
1 sweet onion quartered
4 quarts of water divided
Soak beans in 2 quarts of water overnight. Drain beans and discard the water. In a large pot, cook beans and onion in 2 quarts of water over medium-high heat for 45 minutes. Remove beans from heat, cover and allow beans to rest for 30 minutes.
The Sauce
1/2 cup sorghum
1/2 cup ketchup
1/2 cup dark brown sugar
1 tsp. salt1/4 tsp. ground ginger
1/4 tsp. ground clove
3 tbsp. Jack Daniel’s Whiskey
In a saucepan over medium heat, combine the sorghum, ketchup, brown sugar, salt, ginger, clove, and whiskey. Stir constantly until all of the ingredients have blended well and the sugar has dissolved. Pour beans with the water in a Dutch oven and pour sauce over beans and stir well. Cover beans and bake at 325 degrees for 3 hours.

It’s two hours before the first pitch and the Braves pep band is beating war drums and revving up the Tomahawk Chop.

To get in the mood, I’ve opened the bottle of Jack Daniel’s Old No. 7., making pre-game cocktails that have the taste of the Deep South. Most popular? A variation of the classic Old Fashioned. Jack is substituted for Bourbon, Peychaud’s bitters, a bright red cherry and a burnt orange peel served with chunk ice complete the deal.

Wines that go down well here in Atlanta include a chilled Rosé from Provence and the wonderful Old Vines Zinfandel from Dry Creek Winery.

The recipe for a perfect Summer day: Baseball, the Braves, great fans, welcomed guests and food that works beautifully with our selected beverages.

Go Braves!

Perfect Tailgating Wine

1 comment:

  1. Yah! I watched Laura Lyn show at the Jekyll Island Club today. Delightful!