Hello ladies and gents this is the viking telling you that today that we have a amazing post all about the Georgia
Georgia's cuisine includes a variety of different foods ranging from seafood, corn on the cob and chicken and dumplings to Brunswick stew, fried chicken and cornbread. Other well known and loved foods in the state include pecans, peaches, and peanuts. The state prepared food is grits.
Barbecuing, a favorite pastime in Georgia, is integral to the state's culture. All types of meat are barbecued in Georgia, but pork is traditionally the most popular meat in the state. Many people in Georgia barbecue for tailgate parties, for the Fourth of July or in case of homecomings and in all temperatures. The Georgia General Assembly traditionally holds a "wild hog supper" before legislative sessions and barbecue festivals can be found throughout the state.
1kg pork fillet, cubed
1 onion, grated (if you can bear doing this..otherwise very finely chop)
3 cloves garlic, crushed
3 tablespoons Georgian chilli spice mix (sub with chilli flakes, mild chilli powder and some extra salt)
2 teaspoons ground coriander
4 tablespoons oil (any, really, apart from extra virgin)
4 tablespoons vinegar (I used red wine vinegar)
Salt (loads)
Black pepper
Shallots, to serve
Mix all the marinade ingredients together. Mix the marinade with the pork. Leave to marinate for a couple of hours (not sure what would happen overnight to be honest, the vinegar does tenderise the meat a lot in just a couple of hours). Skewer the meat and BBQ it. Garnish with chopped shallots.
500g random unripe plums (supermarket ideal for this)
Juice 1/2 lemon
2 tablespoons olive oil
1 teaspoon red wine vinegar (not sure this makes any difference but put it in anyway)
3 cloves garlic, crushed
1 teaspoon ground coriander
1/2 teaspoon chilli flakes (think I used chilli powder or paprika or something)
1/4 teaspoon ground cumin (I used a bit more)
2 tablespoons each finely chopped coriander and dill (I upped the dill)
Salt and pepper
Sugar (it will need some sugar to balance it but the sauce should still be quite sour)
Plunge plums into boiling water then drain, get as much skin off as you can and attempt to remove the stones. I had to randomly hack the flesh off as best I could because trying to get stones out of unripe plums is pretty impossible.
Chuck everything apart from the fresh herbs in a pot with a mug full of water and cook it until the plums are all mushy. You’re supposed to blend it but I couldn’t find a blender in my mate’s house so I just kind of mashed them up with a fork and actually it was rather nice with a few chunks. Adjust sugar, lemon juice, seasoning balance, add the fresh herbs and voila! Georgian plum sauce. Let it cool down to room temperature before serving.
We hope you liked this post and as always have a chilled day from the viking.
Georgia's cuisine includes a variety of different foods ranging from seafood, corn on the cob and chicken and dumplings to Brunswick stew, fried chicken and cornbread. Other well known and loved foods in the state include pecans, peaches, and peanuts. The state prepared food is grits.
Barbecuing, a favorite pastime in Georgia, is integral to the state's culture. All types of meat are barbecued in Georgia, but pork is traditionally the most popular meat in the state. Many people in Georgia barbecue for tailgate parties, for the Fourth of July or in case of homecomings and in all temperatures. The Georgia General Assembly traditionally holds a "wild hog supper" before legislative sessions and barbecue festivals can be found throughout the state.
Georgian BBQ Pork
1kg pork fillet, cubed
1 onion, grated (if you can bear doing this..otherwise very finely chop)
3 cloves garlic, crushed
3 tablespoons Georgian chilli spice mix (sub with chilli flakes, mild chilli powder and some extra salt)
2 teaspoons ground coriander
4 tablespoons oil (any, really, apart from extra virgin)
4 tablespoons vinegar (I used red wine vinegar)
Salt (loads)
Black pepper
Shallots, to serve
Mix all the marinade ingredients together. Mix the marinade with the pork. Leave to marinate for a couple of hours (not sure what would happen overnight to be honest, the vinegar does tenderise the meat a lot in just a couple of hours). Skewer the meat and BBQ it. Garnish with chopped shallots.
Georgian Plum Sauce
500g random unripe plums (supermarket ideal for this)
Juice 1/2 lemon
2 tablespoons olive oil
1 teaspoon red wine vinegar (not sure this makes any difference but put it in anyway)
3 cloves garlic, crushed
1 teaspoon ground coriander
1/2 teaspoon chilli flakes (think I used chilli powder or paprika or something)
1/4 teaspoon ground cumin (I used a bit more)
2 tablespoons each finely chopped coriander and dill (I upped the dill)
Salt and pepper
Sugar (it will need some sugar to balance it but the sauce should still be quite sour)
Plunge plums into boiling water then drain, get as much skin off as you can and attempt to remove the stones. I had to randomly hack the flesh off as best I could because trying to get stones out of unripe plums is pretty impossible.
Chuck everything apart from the fresh herbs in a pot with a mug full of water and cook it until the plums are all mushy. You’re supposed to blend it but I couldn’t find a blender in my mate’s house so I just kind of mashed them up with a fork and actually it was rather nice with a few chunks. Adjust sugar, lemon juice, seasoning balance, add the fresh herbs and voila! Georgian plum sauce. Let it cool down to room temperature before serving.
We hope you liked this post and as always have a chilled day from the viking.
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