Greenville locals know the Bacon Bliss is a must-order at Sidewall Pizza Company. While nothing beats grabbing the real thing at the Travelers Rest OG, here’s my at-home version for when you can’t make it there.
Tag: Food
Air Fried Artic Char with an Easy Citrus Hollandaise
Years ago on Isle of Palms, SC, we had an special at The Boathouse at Breach Inlet: Arctic Char with veggies + citrus hollandaise. That memory popped up recently, so I had to try a copycat.
My version: Air-Fried Arctic Char 🐟 with sautéed local Swiss chard, roasted carrots, smashed potatoes, and citrus hollandaise. Ingredients came from a couple of favs—Broadwater Shrimp Co. + Swamp Rabbit Café & Grocery.
The Notorious F.I.G. Cocktail
Meet the Notorious F.I.G. 🍸 A bold mix of rye whiskey, Grand Marnier, caramelized fig syrup, and blueberry balsamic vinegar. Inspired by a bounty of figs, its name tips the hat to a legendary artist and Hitchcock’s Notorious. Rich. Nuanced. Unforgettable.
Sous Vide Bacon Wrapped Pork Tenderloin, Grits, Broccolini, Habanero Cream with Charred Scallion and Almond Pesto
This recipe features an easier, lighter version of Soby’s Bacon Wrapped Pork Tenderloin, using sous vide cooking for precise doneness. It incorporates charred scallion and almond pesto, substituting grits for mashed potatoes, and replacing butter and cream with olive oil and almond creamer.
Air Fried Korean Chicken Thighs, Steamed Bok Choy and Kimchi Carolina Gold Fried Rice
This recipe for Air Fried Korean Chicken Thighs and Kimchi Carolina Gold Fried Rice, featuring gochujang and veg from the fridge inspired by a closed restaurant, is quick and tasty.
Review: Fork & Plough in Greenville, SC
Fork & Plough is a farm-to-table restaurant in Greenville, South Carolina, that opened in 2018. It features diverse menus, excellent cocktails, and a welcoming atmosphere. Consistent quality and friendly service make it a fav. Highly recommended.
Monte Carlo Cocktail
The origin of the Monte Carlo Cocktail remains unclear, appearing in a cocktail recipe book from the late 1940s. It combines rye whisky, Bénédictine, and Angostura bitters, resembling both a Manhattan and an Old Fashioned. The drink, served over ice, can be garnished with a lemon twist.
Seared Wreckfish, Crispy Fingerling Potatoes, Charred Asparagus with a Bell Pepper Sauce
This post describes a simpler version of a previous meal, featuring seared Atlantic wreckfish, crispy potatoes instead of panisses, and charred asparagus. A bell pepper sauce complements the dish. The meal was prepared in about an hour for a weeknight dinner.
The Rolls Royce Cocktail
The Rolls Royce cocktail originated in the 1930s, featuring a blend of gin, dry and sweet vermouth, Bénédictine, and optional orange bitters. This for is balance yet boozy, making “I’ll make it again” list.
Sous Vide Duck Breast, Gruyère Grits, Duck Fat Charred Broccolini with a Bourbon, Blueberry Balsamic Reduction
I made this dish several years ago but never posted it. Sous vide duck breast with Gruyère grits and charred broccolini. I used a bourbon blueberry balsamic reduction to tie the meal together.
one foodie 