In honor of this very special holiday weekend, where we get to celebrate the beauty and freedom of America, and American cuisine, I wanted to give you guys a special round-up of all of the recipes that are SURE to bring a smile to the ones you love this Fourth of July.
This post is all about my favorite summertime recipes that not only taste delicious, but are a great way to bring some fun and love to those outdoor BBQ’s.
Without further ado…
White BBQ Sauce This recipe, adapted from Southern Living’s version, is a huge crowd pleaser! Use it to top smoked chicken, burgers, even stir it into coleslaw!
Grilled Tomato Salsa: I adore salsa, and grilling the tomatoes in this recipe gives even more depth of flavor to already fantastic Southern tomatoes.
Strawberry Honey Lemonade This lemonade is one of my favorites I’ve ever made, plus it uses honey and only a bit of sugar for sweetness. And, it involves summertime strawberries- deal!
Those symbols translate to “hello!” in Korean. Why, you may ask, am I greeting you in Korean when clearly this week’s recipe is about as American as they come?
So glad you asked!
Because this week, I want to encourage us all to get outside of our collective foodie comfort zones (and languages). After finding this week’s spicy popcorn recipe from The Whole Bite (and her FANTASTIC tip about cooking spray in the bowl before you toss the popcorn and caramel sauce), I knew that it was going to be a different type of week for the blog. One where I challenged myself to do something a bit wild. To stray from the more straightforward recipes of the past two weeks and go on a bit of a culinary adventure into SPICY CARAMEL. You heard me- spicy, buttery, caramel, sauce.
The revelation of adding hot sauce to caramel caught me so off guard- and inspired me so much- that I knew I had to make it. It also kicked me into a adventurous food mood that I have yet to shake. Jake and I made kimchi chicken thighs twice this week. I’ve visited two Asian restaurants that embraced such fantastic flavor (Chiang Mai sausage and Sambal chili paste at one; life-changing kimchi, fried rice cake and jjampong at another) I couldn’t help but be inspired. I’m going out for pho tonight.
Must. Have. Flavor.
In the spirit of adventure, I want to challenge each of YOU to experience food in a new light this week. Just like SkinnyPop embraces all kinds of flavors with their popcorn (helloooo dusted dark chocolate and jalapeño), I would love to see us all embrace new flavors on our plate.
Also speaking of food adventures, as I promised in my video, here are my Top 5 International Food Spots in Nashville:
1. The Woodlands At the Woodlands, you can experience both a piece of paper masala dosa the size of a small shark and chana datura, a fried bread the size of a sting ray, with, oh my word, all the paneers and curries. Plus, every food photo on Yelp makes my mouth water. Tip:Order everything! Seriously, I’ve never eaten anything at Woodlands I didn’t enjoy.
2. VN Pho One of the older ladies who owns VN Pho once gave me the LAST egg custard roll she had for FREE even though it was meant for her cousin; she just wanted me to taste it (or, I was so enthusiastic about dessert I may have scared her a little). Either way, the family that owns VN, and the people who work there, are the sweetest and you will love them. Tip: Life-changing beef & seafood pho!
3. Sichuan Hot Pot and Asian Cuisine If you are in the mood for a steaming bowl of broth with a large pork bone anchoring the center, topped with lamb, mushrooms, taro, lettuce, onions, more mushrooms I can’t identify and the most delicious Asian sauce selection I’ve encountered in Nashville, then this is your spot. Plus, you get to control the heat and length of time you add ingredients to the broth- each table has burners for every two seats-ensuring that you will a.) most likely burn your tongue, but b.) it will be completely worth it. Tip: Use ALL the sauces!! Seriously, get a round tray and pile those little bowls up.
4. Bajo Sexto: My husband and I had the most relaxing afternoon we’ve had in a long time at Bajo Sexto- and didn’t intend to. In fact, we were there shooting food photos of the restaurant, but in a wild turn of events, had about an hour between places to go. So, we sat down, drank a Mexican Coca-cola, and enjoyed the tastiest roast chicken, fried fish taco and beet salad I’ve had. OH MY WORD that pollo!! Crispy, salted skin with salsa pasilla-I crave it still. Tip: Order the baja fish taco. Actually, order three.
5. Korea House: Oh, Korea House. When our neighbors invited us to join them for a date there, I had NO IDEA how worth it the line we stood in was. Not only have I been eating on my spicy seafood stew for three days because I don’t want the flavors to end, their hot sake, potato pancake and pickled cucumbers were addictive. Tip: Arrive early; order #40 with a side of bimbibap.
So, I issue you all, my awesome readers, a food challenge this week. Make this fantastic, spicy buffalo wing inspired popcorn. Follow it up with a flavor-filled trip of your own. And if you do make the ambitious adventure a reality, I want to hear ALL about it in your comments below.
This simple caramel sauce is delicious; all you have to do is watch it closely to make sure it doesn’t burn. Also, Chelsea’s tip about making sure you spray the bowl with cooking spray before you toss in the caramel is a must- as is her tip about washing the bowl soon after you use it! Lastly, make sure you also have all of your ingredients prepped and ready to go. I don’t want anything to stand in the way of your popcorn joy:)
Preheat the oven to 300. Line a rimmed baking sheet with parchment paper.
In a saucepan over medium-high heat, bring the sugar and 1/4 cup water to a boil, stirring with a wooden spoon to dissolve the sugar. Boil 10-12 minutes, swirling the pan occasionally until the caramel takes on a dark amber color. *Make sure you watch this process; I wasn’t paying attention and let mine get a bit too brown. It was still yummy though!
Remove the caramel from the heat and stir in butter and hot sauce with a long wooden spoon. Don’t be alarmed when it starts to bubble and foam! That’s a good thing! Return to the heat and boil 3 more minutes (or less if you are like me and cooked it a bit hot on the front end).
Remove the caramel from heat and stir in salt, chili powder and baking soda.
Working quickly, pour hot caramel over popcorn and toss to coat. Spread popcorn into an even layer on prepared baking sheet and bake 20-25 minutes until dry (the caramel will not be hardened).
Let cool (DONT TOUCH IT!!) at room temperature, then break it up into large clusters. Seriously, don’t touch it until it’s cooled or your fingers and tongue will burn off.
A beautiful Holiday Gatherings spread with something for everyone at your table!
It’s here!! The most sparkly day of the year!! Which makes it one of my favorites- only second to Valentines day in the amount of glitter, goody bags and streamers you can get away with.
I also ADORE a fresh start. I mean, let’s be honest- 2016 was a hard year. Lots of things happened in our world that made us feel rough. But you know what? We made it. And not only did we make it, here on the blog and in your kitchens there was lots of great food that happened along the way. I think this is cause for celebration, and for throwing the most fun New Year’s Eve party ever. Lucky for us, Hormel has made it EASY to put together a holiday party worthy of the sparkliest of occasions!
In honor or this special party day of the year, I’m going to share with you my SIX (in honor of 2016) NYE Party Tips with coordinating recipes featuring Hormel ready-to-eat products. I think New Year’s Eve is one of the easiest parties of the year to make people feel celebrated and special!
Let’s do this!New Year’s Eve Party Tips:
Keep it simple. When your hosting a later-in-the-evening shindig, most people have already eaten a full meal, so keep the snacks easy to hold and access!
Hormel roast beef au jus makes it easy to create your sliders!
Solution: French Dip Roast beef sliders au jus. The Hormel Slow Simmered Beef Au Jus is perfect for this. All you have to do is toast some slider buns, warm the beef au jus, and pile the beef on top of a bun with a slice of Pepperjack cheese (one of my favorites!) Drizzle some au jus on the beef and cheese, and sandwich the the two buns together. Sandwiches are one of nature’s perfect foods, and making them bite-size means they are the perfect party snack. Plus, you can hold a slider in one hand and a fancy beverage in the other.
2. Give appetizer options! For example- at my New Year’s Eve party tonight we will have everyone from vegans to carnivores to vegetarians. Hormel even makes it easy and quick to feed people on veggie friendly diets- or those who just want a lighter option!
Veggie skewers a plenty with choice of guacamole dips.
Solution: Veggie sliders with Wholly Guacamole dip: I suggest including classic and spicy guacamole for this app; Wholly Guacamole has a ton of flavors to choose from! Just thread fresh veggies like cucumber, cherry and yellow tomatoes, broccoli, etc. on wooden skewers and serve alongside bowls of delicious guacamole to dip.
3. Plan a party playlist! One of my biggest party pet peeves is a lack of music. I went to a baby shower once at a swanky space and there was NO MUSIC. As in, dead silence! It was so awkward! Music helps set the tone for a great night and keeps people energized. You can even look online for suggested NYE playlists- and use those as a starting point to create your own. The great thing about hospitality is that you get to think about the people at your party and what they will vibe to. Like Carlton below, I’ll dance to that!*
4. Increase the flavor! Music plays a huge role in creating a festive mood, but so does the food! I like to keep things interesting and upbeat by making sure I bring the flavor.
Cracker stack heaven!
Solution:Create-your-own cracker stacks by serving a Hormel Gatherings Party Tray with fresh dip options. In the video, we used the hard salami and pepperoni party tray. I love that these trays come ready-to-go with your meat and cheeses already sliced! The prep work is done for you. Just add the flavors you like for your guests to create-their-own sandwich cracker stacks. I like to offer spicy mayonnaise, high quality mustard and fresh pesto alongside. You can even slice up some fresh apples for a gluten-free snack option!
Another styling tip: serve your dips in complementary (either colored or textured) bowls to complete a pretty look for your tray. Fresh herbs (like basil and rosemary) also add to the visual of it all!
5. Make your guest list special. And by that I mean- have an intention behind why you invite each guest to your celebration. Think about their personalities, how much they mean to you, their interests. By keeping this in mind, it makes for easy conversation starters between friends- and gives you the chance to tell them how grateful you have been for them this year. To me, there is nothing like words of affirmation to make someone (myself included) feel loved! For example- “Emily! I am so glad you made it. I was thinking this year about how much I’ve enjoyed working with you and you totally deserve a chance to celebrate tonight!”
6. Think outside the box. I love a sweet treat, and my husband can tell you that I literally plan my days around when I can have ice cream! But not everyone is quite as thrilled about super-sweet desserts as me. Thinking outside of your normal dessert repetoire by creating something savory and sweet gives party goers the chance to get their hit of sweetness while savoring the moment.
Goat cheese stuffed dates on the white marble platter, in the mix with all of our yumminess!
Solution: Bacon-wrapped goat-cheese stuffed dates. These are such a brilliant party food! And Hormel is awesome because using their Black Label Fully Cooked Bacon cuts your prep time way down! Just cut a small slit in each date, fill with goat cheese, then wrap each date in a half slice of bacon and secure with a festive toothpick. Put your dates on a parchment-lined, or cooking-sprayed, baking sheet and drizzle with a bit of honey. Bake at 350 for 5-10 minutes, or just until the dates are cooked through.
Also, a styling tip on serving those: Put them on a white marble or other light surface platter! That highlights the rich tones of their bacon-y goodness!
Y’all, parties are all about having fun, and with Hormel ready-to-eat products you can get out of the kitchen and celebrate with the ones you love!
My wonderful friends!! Thank you for being a part of Luv Cooks in 2016. I believe 2017 is going to be our best and most fun year yet. From the bottom of my heart- go get your sparkle on tonight and have a blast! Love y’all!
Who’s excited about Thanksgiving? Can I get a WHOOP WHOOP?
I hear Criss Cross pumped UP in the background of this post!
That’s right. Thanksgiving make ya wanna, “JUMP JUMP!”
And it’s so NOT “wiggly wiggly wack.” It’s where it’s AT!!
Ok, I will stop. But it’s not that I want to!!
Thanksgiving is one of my favorite holidays for many reasons; one, it’s like Christmas without all of the gifting pressure; two, it involves CRANBERRY SAUCE SLICES, and three, you get to eat lots of carbohydrates with the ones you love. #signmeup
This week’s recipe is an easy way to eat the rest of that leftover turkey AND the sweet potato that didn’t make it into the casserole. Actually, come to think of it, if you tried really hard I bet you could smash up the mashed sweet potato and instead make a patty/bread slice of sorts. However, this way is much easier if you are like me and plan to binge-watch the new season of Gilmore Girls in your pajamas with your sister the day after Thanksgiving. So this way definitely appeals.
In case you missed it, Luv Cooks Sweet Potato Sammiches! (me making these tasty treats). You can always tune into Luv Cooks on Facebook Live to check out the week’s recipe; right now, my goal is post videos Tuesday afternoons.
Alright my friends! Happy almost Turkey Day and mad PROPs to you for doing your leftovers planning already. #winning
Sweet Potato “Bread” Sandwiches with Roasted Turkey and Cranberry Sauce
These roasted sweet potato slices act like bread in a delicious, post-Thanksgiving treat.
1 medium sweet potato, sliced into about 1/4 inch slices
1 tablespoon olive oil
Sea salt
Freshly cracked black pepper
Olive oil mayonnaise (to taste)
Shredded turkey
Slices cranberry sauce (to taste)
What You Will Do:
Preheat oven to 425. Line a dark metal baking sheet with aluminum foil and spray lightly with cooking spray of choice.
In a large bowl, toss sweet potato slices with olive oil, then add salt and pepper to taste and combine.
Spread sweet potato slices on baking sheet, making sure to leave room around the edge of each slice so the air can circulate and ensure crispiness similar to a bread crust.
Bake the slices for 10 minutes, then flip. Bake 10 minutes more, remove from oven, and allow slices to cool slightly.
Once the slices are cool to the touch, spread each sweet potato slice with mayonnaise. Top one slice with shredded turkey, and the other with a cranberry slice.
Ok, so for some of you this may be a slight stretch- including those of us that ahem, may live below the Mason Dixon line. The highs are still in the 90’s, but hope springs eternal with 60 degree lows once the sun sets. We’ll take what we can get.
There is something about cooler temperatures that makes me crave warm chocolate. This is not a new phenomenon-note ALL of my previous chocolate dessert posts-but a less-humid climate opens up all kinds of possibilities for the Southern sweet tooth. Turn on the oven and blast fudge-y batter at high heat? Why yes, I DO have the mental capacity to consider that idea. Gently simmer coconut milk on the stove and whisk in dark cocoa powder, sugar, vanilla, and a pinch of salt? Yes, I’ll take that warm beverage, thank you very much.
So, today’s post is a fantastic combination of oh-so-easy Southern dessert, fudge brownie-esque goodness, and the perfect vehicle for fresh whipped cream. It takes only a few ingredients and you are on your way to fudge pie glory.
Also, side note- which you will see in the video- the possible reason why this fudge pie is called Edelweiss Fudge Pie is because in the 70’s Methodists took to singing the The Benediction (one of my favorite songs) to the tune of Edelweiss (from the Sound of Music, one of my favorite movies as child).
For your viewing pleasure:
My theory is that so many Methodists were having pot luck dinners on Sundays that the fudge pie served after the Benediction (at the end of service) became known as Edelweiss Fudge Pie. Just my theory, but I think it’s a good one.
Alright y’all. Time to get out there, enjoy the fresh air, and bake up a pie to share with the people you love. Who knows, maybe it will inspire a round of “The Hills are alive…” karaoke.
Edelweiss Fudge Pie from The Nashville Cookbook
With only six ingredients, this is one of the easiest Southern desserts to whip up. It’s, excuse the pun, “easy as pie!”
What you will need
1/2 cup (or 1 stick) butter
2 ounces sweet german chocolate, coarsely chopped
3 farm fresh local eggs
1 cup sugar
1/2 cup flour
1 teaspoon quality vanilla extract
freshly whipped cream, for topping, if desired
What you will do
1. Preheat oven to 325 and grease a 9-inch pie pan.
2. Melt butter and chocolate in a small saucepan over low heat. Allow to cool.
3. Beat eggs in a stand mixer on medium speed until foamy (this should take a few minutes). Beat sugar in gradually, on low speed, until well combined.
4. Add flour slowly to mixer, stirring continually on low speed, and using a rubber spatula to wipe down sides occasionally to make sure it is evenly distributed in the batter. Add 1 teaspoon vanilla and stir until combined.
5. Add cooled chocolate mixture slowly to batter, stirring continually, until evenly distributed.
6. Pour into lightly greased pie pan. Bake for 30-35 minutes (checking at about the 28 minute mark for doneness; toothpick inserted in should come out clean).
7. Let pie cool for about an hour and top with whipped cream. Enjoy!
Today’s post is short and sweet. Think lean ground beef, lots of veggies, and flashbacks to my seventh-grade self in hot rollers.
The video below is maybe the most fun I’ve ever had making chili. For me, chili brings back great memories- warm fall nights, the smell of cumin wafting from a slow cooker, football tailgating, salty Frito’s- but the most hilarious of all involves the hunting camp, staking out turkeys, and ensuing get-togethers with freshly caught wild game at the center of the chili pot.
And now, living in Nashville, I had the joy of NOT trampling through the woods, avoiding ticks and carefully tiptoeing around leaves in my 1990 Timberlands. Instead, I took a leisurely trip to the farmer’s market in my flip-flops to purchase Walnut Hills dry-aged lean ground beef and Smiley Farms produce.
So, check out this version of “dieter’s chili” from The Nashville Cookbook. For me, chili=happy place, and I am wishing you a bowl full of beefy joy today.
I also dare you to find the Randy “Macho Man” savage cutaway in the mix.
I love local food. I always have; it’s how I grew up in the South.
I remember the hot Alabama sun streaming down my back as I ran through my Aunt Nelle and Uncle Honey’s Jackson, Alabama back yard, sweat dripping down my little knees as I scavenged for blueberries (which my favorite babysitter at the time, Karen, would carefully save for me and send me home with freezer bags full).
I kindly repayed the favor by being the *star* flower girl in her wedding (and by that I mean I braved layers of white polyester and got to sport a flower crown in her sister Kim’s wedding).
My husband Jake and I recently had the chance to attend a Spring dinner at one of our favorite Germantown spots, Butchertown Hall. His great friend Dan King reigns supreme over the beer selection at the restaurant and regularly blows us away with his beer knowledge (and ability with a wok).
Dan King, beer program curator for Butchertown Hall and several other restaurants
Jake took photos; I had the luxury of simply eating and enjoying the company of those around us. I’m constantly amazed at the kindness and warm hospitality of food lovers in Nashville. One precious dinner guest even invited us over to tour her garden and learn what made their kale grow so brilliantly. Love. That.
Each of the dinner courses was paired with a complimentary beer. Here’s where the magic happened: To be frank, I’m not much of a drinker. It takes me about an hour to down a glass of wine, and I don’t have enough experience to qualify what’s great and what’s not. I am moved more by the way the alcohol pairs with food, the way it affects flavor and heightens or softens the aftertaste of grilled meat or cheese.
But beer. Y’all, beer. Beer does wonders for food. Mainly because my limited beer knowledge stems from red Solo cup parties and outdoor barbecues, I didn’t know the depth to which it affected the sweetness of peaches a plancha and goat’s milk yogurt. But my favorite beer on the menu- Hecht Schlenkerla Oak Smoked Doppelbock- tasted like smoky bacon.
I may need to repeat myself. IT TASTED LIKE SMOKY BACON.
Oak Smoked Doppelbock is what happens when earthy barbecue, sweetness, bold richness, bitter notes and aged oak wood smoke form a happy dance train around your brain.
And that’s really what I remember most about the night. Smoked pork beer, food-loving comrades; genteel Southern conversation; gardening tips; and clinking glasses with people who like beer as much, as I am now discovering, as I do.
GUYS. This could be the most exciting Wednesday I’ve ever had.
Today, this morning, I am so excited to put our first Luv Cooks full-length video into the internet stratosphere!
Shout outs for this project are absolutely due to my incredible husband. He not only wrote the musical score for this whole series, he edited these videos late into the night, and arranged the clips just perfectly (he shows me love and grace in countless ways). Also shout out to friends of ours for lending invaluable opinions to the reviewing process! We couldn’t be prouder. I hope this first video will be a launching point for many, many more to come!
So, take this Wednesday, and be reminded of the fact that dreams DO come true. That things happen in our lives that are beyond our imagination or understanding. And for that, we take marshmallows, roll them sweet potatoes, pecans, and cornflakes, and bake their happy selves until they are lightly toasted. Let’s raise a gooey treat to the fact that life is good- and dreams are worth pursuing.
Luv y’all!
Sweet Potato Puffs
Sweet Potato Puffs by Faye House from The Nashville Cookbook
These easy sweet potato treats will be the hit of your next get-together! They take only a few minutes to throw together after you boil the sweet potatoes, and you get to use an immersion blender.
What You Will Need
4 large sweet potatoes (I like Plano Farms in Nashville; about 2.6 lbs)
4 tablespoons melted butter
4 tablespoons brown sugar
4 tablespoons heavy cream (I like JD Country Milk– their chocolate milk is LEGIT)
1 cup chopped pecans
5 cups cornflakes
Jumbo marshmallows (the big daddy kind- absolute biggest you can buy)
What You Will Do
Boil the sweet potatoes until they are tender. Preheat oven to 375 and spray a 9X13 baking pan with cooking spray.
Drain potatoes, then pour into a large bowl. Add the butter, sugar, heavy cream. Whip with an immersion blender until smooth. Wear large apron to guard against sweet potato splatters. Consider wearing a hair net because if, like me, you have long hair, it might end up on your ends.
Stir in pecans to the potatoes.
Pour cornflakes into a large bowl, then crush with your hands (#fun).
Dip jumbo marshmallows into the potato mixture, covering evenly. Now, roll the marshmallows in the cornflakes, then place into 9X13 baking pan.
Once the pan is full, bake for 15 minutes, or until the tops are toasty brown and the marshmallows have melted a bit. Enjoy immediately! (This is a now tater, not a later-tater!)
I want it to be sunny. I want the snow to melt, the windshield of my Prius to unfreeze, and the clouds to part to reveal a glorious, warm stream of sunlight onto the city of Nashville.
However, the reality of our current situation is that it’s hovering around 30 degrees outside, two of my plans with my girlfriends have been cancelled due to inclement weather (and my lack of a 4-wheel drive vehicle), and I am suffering from small-space-affected-disorder. Well, that last phrase might have been a bit extreme. With all due respect to those suffering from a dread of small spaces, our current situation looks like this: me attempting to meet my New Year’s resolution of circuit workouts (aka doing jumping lunges and wobbly tricep dips) while my husband plays guitar and the heater is on.
Hot yoga has nothing on Kayla Itsines workouts in the loft.
So when my amazing creative friend Victoria of Prophet Hall invited me to be a part of her pop-up shop last Saturday I was GAME. Fresh air, new friends, and fabulous clothing were all I needed to hear in order to jump out the door and into the 35 degree sunshine.
This week’s recipe is one I made for the event, and comes from our amazing, The Nashville Cookbook. All you need is fresh lemons, local honey, a batch of strawberries and a little sugar, and you are well on your way to mid-winter refreshment. And a pseudo-springtime moment.
Ok y’all- so join me this week in pretending that it’s spring and bring a little Southern sunshine to your neighbor with a tall glass of lemonade. No need for ice, just leave it outside for a few minutes.
Strawberry Lemonade (adapted from “Lemonade” by Virginia Swoopes in The Nashville Cookbook)
This lemonade is so easy, only takes a few ingredients, and tastes better as it sits. Slice up some extra strawberries and lemon for a pretty garnish.
What You Will Need:
1 tablespoon sugar
6 strawberries, sliced, plus more for garnish
Juice of 4 lemons (about 1/2 cup fresh juice)
6 tablespoons local honey
6 cups water (spring water is great here)
6 thin slices lemon
What You Will Do:
In a small bowl, stir together sugar and strawberries. Mash together with a fork until a chunky paste forms, and let sit for about 15 minutes.
Whisk together honey and lemon juice until combined. Add strawberry mixture, then transfer to a pitcher. Stir together with water and lemon slices.
Add additional sliced strawberries and lemon slices as you feel! Pour into individual glasses and share the luv.
The Honeysuckle’s Gulf Grouper with Brown Butter Caper Emulsion
The Honeysuckle is sweet.
Here at Luv Cooks, you know that we are all about loving people well with food. And I hope that as we continue on our blog journey we will learn how to do that better, with more intention, and with better results. I also want to introduce you to places in Nashville- and across the world- that do this well. That treat you like family and are totally Luv Cooks style. The Honeysuckle is one of those places.
I had the privilege of joining several other amazing food bloggers here in Nashville Monday night for one of the best welcome dinners to the city I’ve had. As part of a complimentary press dinner (y’all, I felt so special) our group of bloggers was treated to a several course dinner introducing us to all the restaurant had to offer.
And now, allow me interrupt this review to say something. Y’all- they served us Southern vegetables. That were delicious, and charred, and popped alongside flavorful sauces. The brussels and carrots and okra and cauliflower were the highlight of my meal. I love, love when you are dining out and alongside more traditional fare they offer local, fresh options. Winning!
Gorgeous roasted cauliflower
As we ate, I learned that The Honeysuckle only uses direct source, “day-boat fish.” They dry age their steaks and cook their heirloom vegetables sous-vide style to keep things the most nutritious. Plus, their Executive Chef Josh Weekly is present at the restaurant (unlike some other places). Because they care about their customers and their experience, they make sure he is there. I think that shows some major Luv.
And the night really felt so warm; we were seated beside a crackling fireplace, snow fell softly outside, and tucked away in a corner we were served an array of Southern, heart-felt food. Oysters that were bright, almost floral; followed up by a beautiful charcuterie platter that was prepared in house (the tasso ham and fig preserves were my favorite). Then, then, the goat cheese shuffle was presented, drizzled with chive oil and served with wild mushrooms and charred tomato jam. The texture on these grits was superb, and the goat cheese kept the dish light, but satisfying.
Goat Cheese Grit Souffle
Soon after arrived their gorgeous charred vegetables- roasted heirloom carrot, charred okra, caramelized brussels-arrived. Oh, and the roasted cauliflower with chive oil and spicy red pepper aioli. The color on that dish was fantastic (see above).
The entrees were not to be missed; my seared salmon with sour mash succotash and bacon-sorghum glaze was flakey and slightly crispy on the outside from the caramelized sorghum. The succotash was spot-on and hit that warm/Southern comfort craving. The pan-fired gulf grouper, with braised leeks, wild mushrooms and spinach, and brown butter caper emulsion, was delicious as well. Really, you had me at brown butter.
Seared Salmon with Bacon-Sourghum Glaze
Plus, they do this really cool technique at The Honeysuckle where they can serve your choice of ahi tuna, filet mignon, or sliced scallops on a Himalayan salt stone heated to 700 degrees. This technique was lovely and now I want to own one and serve meats cooked on it to you at my house. #dreams
In addition the the seafood, they also offer chicken-fried chicken, shrimp and grits, and a wild mushroom meatloaf that I hear is not to be missed.
The meal was beautiful; our waiter was lovely, and he explained everything in detail to us. I felt at home, which I believe is the feeling the restaurant hoped to evoke from the beginning.
Spiced Apple Bundt Cake with Salted Caramel Sauce
And to bring a “sweet finish” to our meal, we were brought an array of desserts. The spiced apple bundt cake (above) was drizzled with a salted caramel sauce, but my favorite item, oh y’all, was the honey orange biscuit (you can see it on the platter below). The chocolate ganache was good, especially swirled in the lava salt sprinkled near it. But y’all. I had to ask our waiter Michael to send me home with an extra box of them. And because it was The Honeysuckle, and they are incredibly generous, they did.
Please order these sweet biscuits (above). They are so good.
So, the next time you are in Franklin (outside of Nashville), and you are looking for a wonderfully warm, fresh, generous, delicious dining experience- check out The Honeysuckle. I think your night will be sweeter because of it.
