Lowcountry Breakfast Shrimp
January 2008
This shrimp's gentle preparation yields an utterly soothing broth that tastes just right first thing in the morning. Grab some grits or a warm biscuit to help sop up the juices.
- keywords
- scott peacock
- brunch
- menu
- southern u.s.
Eggs with Cream, Spinach, and Country Ham
January 2008
You'll return again and again to this recipe since it can be assembled in advance and delivers serious flavor. The scent of ham gently permeates the eggs, whose yolks can be broken into the rest of the dish or dipped into with biscuits, while the mineral notes of the creamed spinach proclaim its freshness.
- keywords
- scott peacock
- brunch
- menu
- southern u.s.
Slow-Roasted Tomatoes
January 2008
One of the most popular items on Peacock's menu at his Watershed restaurant, in Decatur, Georgia, these tomatoes are concentrated and soft, and sugar plays up their sweetness, making for a homemade flavor riff on ketchup that you'll want to serve with everything. The tomatoes shrink quite a bit—but a little definitely goes a long way.
- keywords
- scott peacock
- brunch
- menu
- southern u.s.
In keeping with the rest of the menu, this is no shy salad. The sweet and acidic vinaigrette unites with the salty bacon and, along with the lettuces, produces fireworks in the mouth.
- keywords
- scott peacock
- brunch
- menu
- southern u.s.
Crusty Buttermilk Biscuits
January 2008
The cliché, in this case, turns out to be true: Biscuits benefit from TLC. Peacock recommends White Lily flour, one of the lightest available, along with lard for a flaky texture so fluffy and airy that the biscuits almost float off the plate. One bite may well move you to tears—either with memories of your southern grandmother, or with regret for not having had a southern grandmother.
- keywords
- scott peacock
- brunch
- menu
- southern u.s.
- keywords
- scott peacock
- brunch
- menu
- southern u.s.
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