Savannah, GA always has been, and always will be, one of my favorite places on earth. It is one of the most beautiful cities I’ve ever visited and it is chock-full of some of my favorite people. I haven’t been back in a few years, but my list of reasons to visit is growing longer every day, including this great new restaurant called The Grey.
The Grey specializes in southern food and made its home in an old Greyhound Bus Terminal. Redesigned by Parts and Labor Design, the space is a mix of new and old, with original details (like the terrazzo floors where passengers used to stand and wait) preserved anywhere possible. The Grey is now home to chef Mashama Bailey, formerly of Prune, whose parents were married in Savannah in the 60s in a courthouse directly across the street from where the restaurant is located. Today Mashama is sharing a recipe for a southern classic with us: Chow Chow. If you’ve never had it, Chow Chow is a delicious mix of pickled vegetables, like peppers, onion and celery, that tastes delicious on its own or topped on just about any protein (or rice). Click here to check out more of The Grey online (and here to watch a great video on Mashama and The Grey) and click through (below) to read the full recipe for Mashama’s Chow Chow! xo, grace
Image of Mashama via Southern Foodways Alliance and images of The Grey via Parts and Labor Design
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Chow chow (Mashama Bailey’s recipe from The Grey in Savannah)
Ingredients:
12 green tomatoes
2 – 4 Serrano peppers
2 large yellow onions
1 head of celery
2 red bell peppers
3 green bell peppers
2 T mustard seed
1 T blades of mace
1 T fennel seed
2 cups apple cider vinegar
1 ½t turmeric
1 T black peppercorn
4 cups sugar
½ salt
2 cups of saved liquid from strained vegetables
Method:
Cut the first six ingredients in medium/small dice. Place all vegetables in a hotel pan and season with ½ salt. Stir and let sit over night. Strain; separate the liquid from the vegetables; this may take 2-3 hours. Save the liquid. Toast mustard seed, fennel seed, turmeric, and mace blade and black peppercorn. Bring four cups of cider vinegar and two cups from the vegetables to a boil; add 4 cups of sugar and toasted spices. Pour hot liquid over vegetables, check seasoning and crunch level and can properly!
via Design*Sponge http://ift.tt/1AyOvFx From Grace Bonney
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