Tuesday, July 27, 2021

Foodie must-haves from Atlanta, Georgia

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Bailey Woodean
I have been a freelance writer for more than 4 years, a mom for more than 2 years, and a wife for just under a year. I am currently a student in a cooking and catering program with the intention of expanding my knowledge of the culinary business. I then plan to take this knowledge to properly write about and critique restaurants and food. Writing to you from Niagara Falls, NY, thanks for joining me on the ride!
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Atlanta, Georgia is a hot city! Hot weather and hot food! Here are some incredible Georgian recipes to satisfy the foodie in you!

Rice Pilaf and Kebabs

https://www.atlantamagazine.com/recipes/recipe-rice-pilaf-and-kebabs-from-yallas-chef-todd-ginsberg/

Ingredients
  • 75 grams diced onions
  • 30 grams of butter
  • 200 grams of rice
  • 300 grams of water
  • Pinch salt
  • 2 pounds ground beef or ground lamb
  • 1 onion
  • Salt and pepper
  • Lemon wedges
  • Sumac (optional)
Foodie must-haves from Atlanta, Georgia: Rice Pilaf and Kebabs
Instructions
  1. Sweat onions in butter. Add rice, water, and pinch salt. Bring to a boil. Cover and place into a 400-degree oven for 18 minutes.
  2. Process onion until finely chopped. Mix with cold meat. Form around skewers or roll into a roulade. Chill. When ready to cook, season with salt and pepper. Cook on medium-high heat, ideally in an oiled cast iron pan, until the meat, is at 145 degrees Fahrenheit or desired doneness.
  3. Plate kebab over rice, sprinkle with sumac, and garnish the plate with lemon.

Sylvia’s bloody mary’s

https://sylviassoulfoodbrand.com/blogs/recipes/sylvias-bloody-mary

Ingredients:
  • 1.5 oz of Tequila⁣⁣
  • 1-quart Homemade Mary Mix⁣⁣
  • 3/4 cup Orange Juice⁣⁣
  • 3/4 to 1 teaspoon of Sylvia’s Kickin’ Hot Sauce⁣⁣, or to taste
  • 4 teaspoons Taco Seasoning⁣⁣
  • Salt and Pepper, to taste
  • Red Crushed Pepper⁣⁣, to taste
  • Jalapeño⁣⁣
  • Bacon⁣⁣
Sylvia’s bloody mary’s
Instructions:
  1. Add all the ingredients to a shaker and fill with ice.
  2. Shake briefly and strain into a pint glass filled with fresh ice.
  3. Garnish with jalapeño slices, bacon, red crushed pepper, and anything else you like!

Georgia Spiced Peaches

https://www.allrecipes.com/recipe/9404/georgia-spiced-peaches/?internalSource=staff%20pick&referringId=1765&referringContentType=Recipe%20Hub

Ingredients
  • 19 pounds Peaches, raw
  • 7 pounds Sugars, granulated 
  • 2 cups Distilled Vinegar
  • 1 quart Water, municipal
  • 24 eaches whole cloves
  • 3 tablespoons cinnamon stick
Georgia Spiced Peaches
Instructions
  1. Peel peaches and set aside. In a large pot over medium-high heat, boil sugar, vinegar, and water until the syrup is moderately thick.
  2. Add cloves, cinnamon, and peaches. Bring to boil stirring occasionally until the peaches can be pierced to the pit with a fork.
  3. Fill sterilized canning jars with peaches. Continue boiling syrup until heavy and add to peaches to cover.
  4. In a large stockpot, pour water halfway to top with boiling water. Using a holder, carefully lower jars into the pot. Leave a 2-inch space between jars. Add more boiling water to cover them, about 2 inches above the tops. Bring to a boil and cover, processing for 35 minutes. Remove jars from the pot. Put jars on a wood or cloth surface, several inches apart, and allow to cool. Jars will be sealed.

Ratatouille Bake

https://www.allrecipes.com/recipe/200877/ratatouille-bake/?internalSource=hub%20recipe&referringId=1618&referringContentType=Recipe%20Hub

Ingredients
  • 1 tablespoon olive oil
  • 5 cloves garlic, minced
  • 1 onion, chopped
  • 2 cups peeled and diced eggplant
  • 2 cups chopped zucchini
  • 1 green bell pepper, chopped
  • 1 (14.5 ounces) can diced tomatoes
  • 1 tablespoon dried basil
  • 1 tablespoon dried parsley
  • 1/2 teaspoon salt
  • 1/8 teaspoon black pepper
  • 1 (8 ounces) package frozen cheese ravioli
  • 3/4 cup shredded mozzarella cheese
Ratatouille Bake
Instructions
  1. Preheat the oven to 350 degrees F (175 degrees C); spray a 2 1/2-quart baking dish with cooking spray.
  2. Heat the olive oil in a large skillet over medium heat; cook and stir the garlic, onion, and eggplant with the garlic until the vegetables have begun to soften about 8 minutes. Stir in the zucchini, bell pepper, tomatoes, basil, parsley, salt, and black pepper; bring the mixture to a boil, stirring frequently. Reduce heat to medium-low and simmer until the vegetables are tender for about 20 minutes.
  3. Cook the frozen ravioli as directed on the package; drain. Spread the cooked ravioli in a layer into the bottom of the prepared baking dish; spoon the hot vegetables over the ravioli. Sprinkle with the cheese.
  4. Bake in the preheated oven until the casserole is bubbling and the cheese is melted for about 20 minutes.
Foodie must-haves from Atlanta, Georgia

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