Growing up in South Carolina, hand-written “boiled peanuts” signs on the side of the road were a constant visual. The landscape is dotted with them and nearly every convenience store has a crock pot simmering with boiled peanuts. There was never a shortage, however, I never ate them as a youngster. In fact, I thought they were gross without even ever trying them. Shameful. It wasn’t until I brought my Pacific Northwestern born and bred soon-to-be husband to the south for the first time nearly fifteen years ago that I actually tried them, as I had to give him a complete southern experience. It was then that I realized how good they actually are.
When we first moved to Nashville eight years ago, we stumbled across a big bag of green peanuts at the farmer’s market and Grant was excited to make his own boiled peanuts. He did and they were delicious. But then we never saw green peanuts again until just the other day. Come to find out, you can also make these with dried peanuts in the shell which are much easier to find.
Here’s Grant’s recipe. They are so good, we ate the whole pound in one sitting!
Hot & Smoky Boiled Peanuts
1 lb Green Peanuts
2 Tbsp Smoked Sea Salt
1 Tbsp Sea Salt
1 tsp Black Pepper
1 tsp Smoked Paprika
½ tsp Cayenne
Mix spices in a pot of water. Add Peanuts. Bring to a boil and then simmer for 2-3 hours.
Boiled peanuts make me think of road trips and speaking of road trips, our friend and fellow Nashvillian, JP Harris, is one of the hardest working road dogs we know and he has a brand new album out! His music is country- I mean real honky-tonk country and very fun (I’m talking like Jerry Reed fun), and he’s one of the nicest guys around. You can pick up his new album, Home Is Where the Hurt Is, from Cow Island Music here. And you can be sure to hear JP Harris & The Tough Choices live because they are always on tour. You can see a full list of all the live dates on his website, here.
JP Harris & The Tough Choices at the Basement. March 2014.
Also, I am anxiously awaiting the new release from Margo Price. I’ve mentioned Margo before, here, back when her band Buffalo Clover’s latest cd was released. Margo has had a side country band for sometime now called Margo & The Pricetags. They were always fun but it wasn’t until she decided to make that her main musical focus that I really took notice. That’s become one of my favorite things about having lived in Nashville just as long as I have- I get to follow along and watch as many songwriters and musicians discover who they are and begin to hone in on their talents. It all starts to unfold right in front of you and it is so exciting to be a part of.
Margo Price with Mark Sloan on guitar. Basement, March 2014.
So far, Margo & The Pricetags have recorded a single titled, Since You Put Me Down, and she is currently working on a full album. Rolling Stone Country just posted her first video for that single and you can see it, below. It blew me away. I can’t wait to hear more, Margo! (And also, you can find out more about Erin Rae who lends beautiful backing vocals on this song here. You will hear much more about her on this blog and elsewhere soon, too. We love Erin!)
Fall is here. It is officially soup making weather! More recipes and music recommendations coming soon…
I just love cooked carrots. I know, not everyone does but I can’t help but think those who do not, just haven’t really explored all the taste possibilities cooked carrots have. They are so delicious cooked with onions and a little butter. So savory with a tad bit of sweetness. And they are so good for us, nutritionally speaking. Carrots can be alkalinizing, cleansing, nourishing, and stimulating to almost every system in the body. Carrots are powerful antioxidants which can help prevent and fight cancer in the body. Carrots are also high in fiber and loaded with pectin which can reduce blood cholesterol levels. Don’t fool with those “baby carrots” though, as they aren’t really babies at all, just big ones that have been whittled down to look cute and easy to eat. How wasteful. And I have found that those are never as flavorful as the the real deal.
Here’s a couple of comfort dishes I came up with in the last week. The first one is a risotto. Instead of using arborio rice, though, I found some Italian farro in the cupboard. Farro is similar to barley so it takes a little bit longer to cook and has a little bit more of a chew than rice but it’s pretty yummy.
Roasted Carrot Farro Risotto
½ Onion, sliced
6 cups Vegetable Broth
2 Tbsp Olive Oil
1 Tbsp dried Italian herbs
2 Tbsp Butter
½ Onion, finely chopped
2 cloves Garlic, crushed and chopped
2 cups Farro
1 cup White Wine (Sauvignon Blanc)
1 cup finely grated Parmesan Reggiano
Small Bunch Parsley, chopped
Salt & freshly ground Black Pepper to taste
The key to cooking risotto is to stir constantly so be sure to have all ingredients prepped ahead of time. Preheat oven to 400. Slice the carrots very thinly- I like to use a mandoline to get them thin and uniform. Spread the carrots and the onion slices out in a baking dish and drizzle with olive oil, Italian herbs, and a pinch of salt and pepper. Cook in the oven for 30-45 minutes, stirring occasionally. Set carrots aside. Heat the stock in medium sauce pan. Once it comes to a boil, lower temperature to simmer. Heat butter in large flat pan on medium heat. Add the other half of the chopped onion and saute. Stir. Cook for a couple minutes. Add farro. Stir. Add wine. Stir. Gradually begin to add stock in, about half a cup at a time and continue to stir. Stir until most of the liquid is absorbed. Add a little bit of the fresh chopped parsley every few minutes, too. Add another addition of stock and stir until most of the liquid is absorbed. Repeat this process until the mixture is creamy and a bit loose; the farro will still have some chew to it. The process will take about 45 minutes, as the farro takes longer to cook than rice. Add the carrots and onions in and stir. Add salt and pepper to taste. Stir. Add parmesan to risotto and stir. Sprinkle with the remaining fresh chopped parsley. I served it with a simple green salad.
And then there was this next concoction which would be good served with some greens or roasted Brussels sprouts on the side. It might also make an excellent side dish for some grilled pork chops. I love the sweet and spicy from the maple and bourbon combined with the Tobasco in the grits mixed with the earthiness of the rosemary and Gruyere. Mmm…
Maple Bourbon Carrots & Grits
1 cup Stone-Ground Corn Grits*
4 cups Water
¼ – ½ cup Buttermilk
1 cup grated cave-aged Gruyere cheese
Sea Salt & freshly ground Black Pepper
1 Tbsp Ghee or Butter
6-7 Carrots, sliced on the diagonal
1 big Red Onion, Sliced
1 Tbsp Maple Syrup
2 Tbsp Bourbon
Chopped fresh Parsley & Rosemary (I used about 2 Tbsp)
Salt & Black Pepper to taste
I tend to go for a creamier texture for my grits but you can play around with how long you cook them, how much liquid you add, etc. until you find the right texture to suit you. Cooking instructions usually have you soak the grits in the water to allow the hulls to rise to the top so you can skim them off. I always omit this step, opting for a little more grit and texture. Place the water in a pan on the stove. Add the grits and a couple pinches of salt and bring to a boil. Stir and reduce heat to a simmer. Cook for about 30 minutes, stirring occasionally. Once it starts to thicken, pour buttermilk in a little at a time and stir, as the liquid starts to all be absorbed and get thicker. Once you get a nice creamy texture and the grits aren’t too tough to taste, add the cheese, Tabasco, salt, and pepper and stir. Total cooking time usually takes about 45 minutes for me.
As the grits cook… In an iron skillet on medium heat, add the ghee. Add the onions and carrots and cook, stirring occasionally, until they start to soften and caramelize. Keep stirring and right when you start to think the carrots are just about done, add the maple syrup and bourbon. Stir and then toss the herbs in. Cook a couple more minutes. Serve carrots over the grits.
*All grits are definitely not created equally. Be sure to use really good quality, old fashioned, stone-ground grits which you can usually find in nicer grocery stores, specialty shops, at old mills out in the country, or online. I really like to use Falls Mills grits when in Tennessee.
SxSW is coming up down in Austin, TX and we, sadly, are not making the trek this year. Just thinking about it and hearing as our friends prepare to head down has made me crave some good ol’ Texas tacos! If you are headed Texas way, here’s my list of favorite taco joints from a few years back. And then, there’s also this I wrote the following year. I’m sure there are plenty of new places to try but these listed are some of the best that have been around for awhile.
And speaking of SxSW, these two are preparing to take it by storm! They’ve got a slew of shows down in Austin, and at towns along the way, and I am so happy for them.
Cale Tyson & Kelsey Waldon, The Red Barn Round-Up, 2013.
We first met Kelsey Waldon at a $2 Tuesday at The 5 Spot long ago and quite often she will sit in with Santa’s Ice Cold Pickers on Sunday nights at Santa’s Pub. We were instantly drawn to her old school country sound. Kelsey is from Kentucky and just graduated with a degree from Belmont in songwriting. Her songs are thoughtful and honest. It is evident she has an understanding and love of real country music. There is a vulnerability in her voice and her warm, genuine personality shines through her songs.
Kelsey Waldon with Brett Resnick on pedal steel guitar, The Music Loft at Mad Donnas, Nashville, 2013.
Here’s a video of her song, Know My Name, that was shot at The Stone Fox in January. This song is the first one from her most recent album titled, Fixin’ It Up. She has a new album coming out real soon. Watch for it!
Cale Tyson is another singer and songwriter who we first met as he led the Ice Cold Pickers at Santa’s Pub. Cale is from Texas and sings slow, mournful yodels with a slight Texas twang. He sings songs about whiskey, being lonesome, honky-tonks, and lost love with a deep respect for the legendary songwriters whose music he grew up on.
Cale with Grant Johnson on guitar, The Music Loft at Mad Donna’s, Nashville, 2013.
His first EP, High on Lonesome, just came out and features some of Nashville’s best musicians. Here’s a video he shot for his song, Old Time Blues, featuring Grant “Big Smokey” Johnson on guitar and the beautiful Erin Rae singing.
Both Kelsey and Cale have voices very indicative of where they are from, seem fully immersed in Nashville’s rich history, and are poised for a very bright musical future.