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
- 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)
- 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.
- 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.
- Plate kebab over rice, sprinkle with sumac, and garnish the plate with lemon.
Sylvia’s bloody mary’s
- 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
- Add all the ingredients to a shaker and fill with ice.
- Shake briefly and strain into a pint glass filled with fresh ice.
- Garnish with jalapeño slices, bacon, red crushed pepper, and anything else you like!
Georgia Spiced Peaches
- 19 pounds Peaches, raw
- 7 pounds Sugars, granulated
- 2 cups Distilled Vinegar
- 1 quart Water, municipal
- 24 eaches whole cloves
- 3 tablespoons cinnamon stick
- Peel peaches and set aside. In a large pot over medium-high heat, boil sugar, vinegar, and water until the syrup is moderately thick.
- Add cloves, cinnamon, and peaches. Bring to boil stirring occasionally until the peaches can be pierced to the pit with a fork.
- Fill sterilized canning jars with peaches. Continue boiling syrup until heavy and add to peaches to cover.
- 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.
- 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
- Preheat the oven to 350 degrees F (175 degrees C); spray a 2 1/2-quart baking dish with cooking spray.
- 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.
- 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.
- Bake in the preheated oven until the casserole is bubbling and the cheese is melted for about 20 minutes.
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