Today is Georgia Day. Georgia was the 4th state to join the union. Georgia initially prohibited slavery. Of the 13 original colonies, Georgia was the only one to do so. The prohibition lasted just 15 years.
Like most state, the great state of Georgia has not always flown the flag it does today. Between 1879 and 1956 alone, Georgia adopted four different official state flags. Then in early 1955 chairman of the State Democratic Party, John Sammons Bell, suggested a new state flag for Georgia. One that was readily recognized as a symbol of the deep south.
The Confederate inspired symbol of the south flew over Georgia until 2001. Georgia felt it was time for a new flag, one that reflected Georgia today. The current flag, selected by statewide vote in 2004, retains the same red, white and blue but no longer bears a St. Andrew’s–style cross it once had. In reality, today’s flag more closely resembles the first Confederate Flag. The only difference is the seal of Georgia in the center of the stars.
Since I’m not a Georgian, I don’t know what to make of that. Maybe it’s me, but I have better things to do than be offended by flags or statues or even political speeches for that matter. What does offend me is hate. And anger. And violent outbursts. But hey, this isn’t suppose to be a political commentary, although sometimes we do wonder off in that direction. It’s a cooking blog. And today we are celebrating the flavors of Georgia.
Georgia Style Supper
Southern Smothered Pork Chops
Sour Cream Chive Mashed Potatoes
Georgian Green Beans
Southern Buttermilk Biscuits
Southern Buttermilk Chess Pie with Georgia Peach Topping
Southern Smothered Pork Chops
2 large Onions
2 tablespoons Butter
4 bone-in Pork Chops
Salt to taste
Garlic Powder to taste
Onion Powder to taste
Black Pepper to taste
2 tablespoons Bacon Drippings
2 tablespoons Flour
1-1/2 cups Beef Stock
1/4 cup Buttermilk
1/4 cup Water
Parsley garnish
Peel and thinly slice onions, break into slivers and set aside. Melt butter in a large skillet over medium heat. Add onion, spread out and cook over medium heat until onions begin to soften. Reduce heat to medium-low, continue to cook until golden brown, bout 25 minutes, stirring often. Transfer onions to a bowl, set aside.
While the onions cook, season pork chops with salt, garlic powder, onion powder and black pepper to taste on both side. Set aside.
Once the skillet is empty, melt bacon drippings in the pan over medium heat. Arrange pork chops in the skillet, increase heat to medium-high. Brown pork chops, about 5 minutes per side. Pork need not be cooked through at this point. Remove pork from skillet, tent to keep warm.
Sprinkle flour into the empty skillet over the drippings. Cook over medium heat for about a minute or so. Gradually whisk in the beef stock, and buttermilk. Thin slightly with water. Lower heat to a simmer, return pork chops and onions to the skillet. Let simmer for 10 minutes or until chops are cooked through. Taste and adjust seasoning as desired.
For a rustic presentation, cook and serve from a cast iron skillet.
Sour Cream Chive Mashed Potatoes
3 lbs Yukon Gold Potatoes
Kosher Salt as needed
10 tablespoons Butter, divided
3/4 cup Milk
3/4 cup Sour Cream
Black Pepper to taste
Chives for garnish
Peel potatoes, cut into 1-inch pieces. Place the potatoes in a large pot and add enough cold water to cover. Season cooking water with salt, bring to a boil. Reduce heat simmer potatoes until very tender, about 25 minutes. Drain the potatoes; return them to the pot.
Meanwhile, cut 6 tablespoons of butter into small pieces. Place in a small saucepan over medium-low heat. Melt butter, add milk. Whisk together and keep warm.
Once potatoes have been cooked and returned to the pan, add warmed butter-milk mixture and sour cream. Mash potatoes until smooth. Season with salt and pepper to taste.
Transfer potatoes to a serving bowl. Melt remaining 4 tablespoons of butter, drizzle over the top of the potatoes. Snip chives, garnish potatoes just before serving.
Georgian Green Beans
2 lbs Green Beans
1 large Red Onion
3 Garlic Cloves
3 tablespoons Butter
1-1/4 teaspoons Red Wine Vinegar
3-1/4 tablespoons Chicken Stock
Salt to taste
Black Pepper to taste
If using fresh green beans, pick over the beans for best possible beans available. Trim ends, set aside. If using frozen green beans, thaw under cold running water before preparing. Set beans aside to drain.
Quarter onion, peel and slice into thin slivers, set aside. Peel and finely mince garlic, set aside.
Bring a large pot of lightly salted water to boil. Place green beans in the water, and cook about 3 minutes. Remove from heat, and drain in a colander. Place under cold water to stop cooking process Drain, and pat dry.
Melt 1 tablespoon butter in a medium skillet over medium heat. Stir in the onion and garlic, sauté until onion slivers are tender.
Melt remaining 2 tablespoons butter into the skillet. Add green beans, vinegar and chicken stock. Season with salt and pepper. Cover, reduce heat, to simmer for about 15 minutes, or until green beans are tender.
Southern Buttermilk Biscuits
3 tablespoons Butter
1 cup Flour
1 teaspoon Baking Powder
1/4 teaspoon Baking Soda
1/4 teaspoon Salt
1/2 cup Buttermilk , cold
2 tablespoons Fresh Cream
Butter for serving
Cut butter into small cubes, refrigerate to chill well
Heat oven to 450 degrees. Line a rimmed baking pan with foil, lightly grease the foil and set aside.
Sift flour, baking powder, baking soda and salt together in a mixing bowl. Add the chilled butter and mix into the flour blends until butter resembles small peas.
Add cold buttermilk slowly, gently kneading between additions to create a smooth dough that is not too try.
With hands, gently pat dough out to a thickness of about 1/2-inch. With a 2-inch round cutter, cut biscuits from the dough. Place biscuits on the prepared pan. Gently kneed scraps together to create more biscuits, taking care not to overwork the dough
Brush the tops of the biscuits with cream. Place in the hot oven to bake for about 12 minutes or until light golden brown.
Serve warm biscuits with plenty of sweet butter.
Southern Buttermilk Chess Pie with Georgia Peach Topping
Buttermilk Chess Pie
1 store-bought 9-inch Pie Dough
4 tablespoons salted Butter
4 large Eggs
1 1/2 cups Sugar
1/4 cup Sorghum
1/4 cup Flour
1 cup Buttermilk
2 teaspoons Lemon Juice
1 teaspoon Vanilla
Place a baking sheet in the oven. Heat oven to 350 degrees. While the oven heats, line a 9-inch pie pan with the dough. Crimp or flute edges as desired. Set aside.
Melt butter, pour into a large mixing bowl. Add eggs, sugar, sorghum and flour to the melted butter. Whisk in the buttermilk, lemon juice and vanilla.
Pour the buttermilk mixture into the pie shell and gently place in the oven on the heated baking sheet.
Bake the pie until the custard is set and golden brown on the surface, about 45 minutes or so.
Remove pie from oven, place on a cooling rack. Allow pie to cool completely. While the pie cools, prepare the peach topping.
Peach Topping
1 (16 oz) bag frozen Georgia Peaches
1/3 cup Orange Juice
1/4 cup Sorghum
2 tablespoons Cornstarch
Pinch Kosher Salt
1/4 cup Powdered Sugar
1 bunch fresh Mint
Place peaches, orange juice and sorghum together In a large saucepot over medium heat. Cover and cook until just simmering, about 4 minutes. Sprinkle with cornstarch and continue to cook until a syrup has come together with the peaches, about 3 minutes longer. Sprinkle in the salt. Set peach topping set aside until ready to serve the pie.
Slice Buttermilk Chess pie, place on individual dessert plates. Spoon a garnish of peach topping over the pie, dust with powdered sugar and finish with fresh mint for color.
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