Saturday, May 28, 2016

Memorial Day Recipes and Wines

From Emmy Nominated Chef Lara Lyn Carter

“Our debt to the heroic men and valiant women in the service of our country can never be repaid. They have earned our undying gratitude. America will never forget their sacrifices.” – President Harry S. Truman

By Doc Lawrence

Quail On The Grill
ATLANTA-It’s a holiday weekend, a time of remembrance and like almost every American commemoration, it becomes a celebration, a gathering centered on family and friends where food and appropriate beverages are added treats. Nostalgia and gratitude combine well with our coming together.

It’s getting warmer here as spring gently winds down and that means cooking and entertaining outdoors. Fire the grills, ice down some good things to drink and let the good times begin. For many years we’ve provided relevant recipes from various chefs and on occasion, gone back into some old cookbooks for ideas.

This year, the bright shinning star chef, Lara Lyn Carter provided originals, something the Emmy-nominated host of the PBS hit, Thyme for Sharing, does skillfully.


       By Lara Lyn Carter
Jack’s Grilled Quail
1/4 cup Jack Daniel’s Old No. 7 Whiskey
2 tablespoons soy sauce
2 tablespoons maple syrup
1 clove minced garlic
1/2 cup chopped scallions
1/4-cup fresh orange juice
2 tablespoons fresh lemon juice
1-teaspoon coarse salt
8 quail (I use Manchester Farms)
Mix all ingredients together then pour over quail allowing the quail to marinate 2-4 hours before grilling.
Grill the quail over indirect heat 8-10 minutes per side.

Whiskey Baked Beans
1 lb. dry kidney beans
1 sweet Vidalia 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.
1/2-cup sorghum
1/2-cup ketchup
1/2-cup dark brown sugar
1 tsp. salt
1/4 tsp. ground ginger
1/4 tsp. ground clove
3 tbsp. Jack Daniel’s Old No. 7 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.

Wines have a prominent place in our celebration, selected to be comfortably enjoyed with Lara Lyn’s dishes. With her quail, a white wine really works. Rodney Strong 2015 Charlotte’s Home Sauvignon Blanc is balanced, has backbone and the zesty notes of seasonal fruit pairs well with the quail.
For a red wine, you can’t go wrong with the 2013 King Estate Domaine Pinot Noir, a Willamette Valley wonder with some subtle flavors of cherry, strawberry and cranberry.  

Enjoy all that makes us special: The bounty from our farms, the vintages from the vineyards, the culinary heritage of the Deep South and the glory of America.

NOTE: For those who were entertained by Lara Lyn’s wonderful shows and those who may have missed one, here’s the spectacular production from Thomas Jefferson’s Monticello, a testament to her television skills that should earn the Emmy Award announced in mid-June:
Thyme for Sharing:

Lara Lyn Carter (center) with GPB Production Team

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