THOM 5 | Fall / Winter 2015

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HOT AND HOT TOMATO SALAD 6 large beefsteak tomatoes, cored, sliced into ¼-inch thick slices 2 large golden delight tomatoes, cored, sliced into ¼-inch thick slices 2 large rainbow tomatoes, cored, sliced ¼” thick slices ½ pint sweet 100 tomatoes ¾ cup plus 3 tablespoons Balsamic Vinaigrette (recipe follows), divided Kosher salt, to taste Freshly ground black pepper, to taste 1 smoked ham hock 1 large onion, peeled and quartered 1 fresh thyme sprig 1 cup fresh field peas (black-eye, pink-eye, crowder, or butter beans) 3 ears of yellow corn, shucked 2 tablespoons peanut oil 4 cups vegetable oil 30 pieces whole baby okra, stems trimmed ¼ cup whole-milk buttermilk ¼ cup corn flour ¼ cup cornmeal ¼ cup all-purpose flour 6 slices applewood-smoked bacon, cooked to crisp ¾ cup chive dressing (recipe follows) 6 tablespoons chiffonaded fresh basil In a large bowl, combine the tomatoes with ¾ cup of the balsamic vinaigrette; season with salt and pepper to taste. Combine the ham hock, onion, thyme and field peas in a medium stock pot with enough cold water to cover the peas. Bring the peas to a simmer and cook until just tender, approximately 12–15 minutes, stirring occasionally. Drain and cool the peas, removing and discarding the ham hock, onion quarters and thyme sprig. Place the peas in a bowl; set aside. Shave the kernels off the corn cobs into a medium bowl, discarding the silk hairs. Heat peanut oil in a large skillet over medium-high heat. Add corn kernels and cook until tender, about 8–10 minutes. Season the corn with salt and pepper, and remove from the heat, allowing to cool slightly. Add the corn and the remaining 3 tablespoons of balsamic vinaigrette to the cooked field peas. Set the mixture aside to marinate at room temperature until ready to serve. Meanwhile, pour the vegetable oil into a large, deep skillet to a depth of 3 inches. Preheat the oil until a deep-frying thermometer reads 350˚F. Place the okra pods in a small bowl with the buttermilk. Toss until well coated. In a separate bowl, combine the corn flour, cornmeal, all-purpose flour, and season with salt and pepper. Drain the okra from the buttermilk and toss it in the cornmeal mixture, shaking off any excess cornmeal mixture. Place the okra in the preheated vegetable oil and fry each okra pod for 2–3 minutes, or until golden. Remove the okra from the hot oil with a slotted spoon and place it on a paper-towel-lined plate. Season the okra with salt and pepper, to taste. To serve, arrange each of the different types of tomatoes on 6 plates. Divide the pea and corn mixture on top of the tomatoes. Arrange 5 pieces of fried okra around each plate and place 1 slice of crispy bacon on the top of each salad. Drizzle 1–2 tablespoons of the chive dressing over the salad and garnish each plate with 1 tablespoon of the basil. CHIVE DRESSING 1 small garlic clove, peeled and finely minced 6 tablespoons finely chopped fresh chives 1 large egg yolk 2 tablespoons fresh lemon juice Kosher salt, to taste Freshly ground black pepper, to taste 1 cup olive oil ¼ cup crème fraîche Balsamic Vinaigrette ¼ cup extra virgin olive oil ¼ cup olive oil ½ cup finely chopped fresh chives ½ cup balsamic vinegar ¼ cup chopped green onions Kosher salt, to taste Freshly ground black pepper, to taste Combine garlic and chives in a small bowl. Add the egg yolk and next 3 ingredients; whisk to combine. Add the olive oil in a thin, steady stream, while whisking vigorously to create an emulsion. Whisk in the crème fraîche. If the mixture is too thick, add a few drops of water. Cover and chill for at least 20 minutes before serving. This dressing will keep refrigerated in an airtight container for up to two days. Yields 1¼ cups. Whisk together all of the ingredients in a large bowl. The vinaigrette can be used immediately or stored in an airtight container in the refrigerator for up to five days. Bring the chilled vinaigrette to room temperature and whisk well before serving. Yields 1 cup. 23
FOODIE Spreading Wings He’s also expanding his restaurant business beyond the Southern, French, and Californian influence of the Hot and Hot Fish Club to incorporate new cuisine. He and Idie are excited about a new restaurant that they just opened in Birmingham’s Pepper Place called Ovenbird. What’s unique about this new venture is that it will be an all-wood restaurant. As Chris says, “we’re using wood in different ways that go beyond barbecuing.” D.C. And just like his upbringing of breaking bread with family, Chris continues that tradition, too: “Whether it is a big holiday meal, dinner at home, or traveling around the world and eating great food, it’s what we do together.” With all that Chris and Idie juggle in their busy lives, it’s easy to see that family and food play the most important role. Gathering with their two boys, Zeb and Vincent, is a central part of who they are. Chris enjoys taking his family on trips, just as his grandmother used to do with him on old railroad cars from Charlotte to New York and Washington, Chris Hastings The Hot and Hot Fish Club 2180 11th Court South Birmingham, Alabama 35205 hotandhotfishclub.com 24
Page 1 and 2: Volume 3 | issue 2 fall/winter 2015
Page 3 and 4: contents Fall/Winter 2015 Creator 5
Page 5 and 6: Instagram Influencers Nine Instagra
Page 7 and 8: CREATOR Written by Susan Ray Photog
Page 9 and 10: CREATOR and sausage. Niels says,
Page 11 and 12: VISIONARY 10
Page 13 and 14: VISIONARY interaction back and fort
Page 15 and 16: VISIONARY “The scale and multitud
Page 17 and 18: COLLECTOR All the World’s a Small
Page 19 and 20: COLLECTOR to get involved in the pl
Page 21 and 22: FOODIE {“Some of my fondest child
Page 23: FOODIE Hunting wild quail in the So
Page 27 and 28: EVENTS NOT TO MISS NOVEMBER 13: The
Page 29: Celebrating 20 years as a proud und
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Nothing Bugs Us! 229.226.2414 | ast
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“If I’ve had time in the Red Hi
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Since 2004, Bob has spearheaded the
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Written by Alison Abbey Photographe
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“We’re the same people no matte
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It was there as Chorus Master, a po
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With his art and apparel, William L
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you know what would be cool is to d
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Written by Nadia R. Watts Photograp
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several hundred across the country
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FEATURED Artists Alison Abbey After
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THOM 5 | Fall / Winter 2015

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