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Ever since my trip to Nashville, I’ve been inspired to discover more about the exciting food movement happening with southern cuisine. Along the way I discovered the Lee Brothers. Matt Lee  and Ted Lee are founders of “The Lee Bros. Boiled Peanuts Catalogue,” a mail-order catalog for southern pantry staples. They are also food and travel journalists whose work has appeared in Travel + Leisure, Food & Wine, GQ, The New York Times and Martha Stewart Living. Together they authored The Lee Bros. Southern Cookbook and Simple Fresh Southern, which is a fantastic cookbook. This is one of the first recipes I made from the book. So easy to make but with a delicious sweet and sour taste , with an added kick of heat. It’s perfect to serve with your favorite cocktail.
From by the bay, wishing you pickled food memories!
Maryann
Pickled Grapes with Rosemary and Chiles
Ingredients
6 cups stemmed mixed red and green seedless grapes (about 2 pounds)
2 cups distilled white vinegar or white wine vinegar
2 tablespoons kosher salt
2 teaspoons sugar
3 cloves garlic, crushed and peeled
Leaves from 1 four-inch sprig rosemary
1/2 teaspoon crushed dried red chile flakes
Directions
Pack the grapes into 3 pint-size glass containers with lids. Pour the vinegar and 1 cup water into a saucepan, set it over medium-high heat, and add the salt, sugar, garlic, rosemary, and chile flakes. When the mixture starts to simmer, remove the pan from the heat and divide the hot brine among the pints of grapes. Cover loosely and let cool to room temperature. Cover tightly and chill in the refrigerator for about 1 hour before serving. The pickles will keep in the refrigerator for about 2 weeks.
Reprinted from The Lee Bros. Simple Fresh Southern: Knockout Dishes with Down-Home Flavor by Matt and Ted Lee. Copyright © 2009 Published by Clarkson Potter
Prep time: 10 minutes
Cook time: 1 hour 30 minutes
Total time: 1 hour 40 minutes
Yield: Makes 1 1/2 quarts

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I may not be a big football fan, but I am a fan of Game Day Food and Super Bowl Sunday. A must have for game day is of course hot chicken wings. I did a lot of recipe testing to find a recipe that delivered super crispy wings without having to fry. This recipe from Bon Appetit delivered on the crispiness and taste without being dry. It’s a perfect game day food and super easy to make.
From by the bay wishing you yummy Game Day memories!
Maryann
CRISPY BAKED HOT CHICKEN WING RECIPE
Adapted from Bon Appetit Test Kitchen
INGREDIENTS
HONEY BUFFALO SAUCE
1 tablespoon unsalted butter, melted
1/4 teaspoon cayenne pepper
1/4 teaspoon freshly ground black pepper
1/4 teaspoon kosher salt
1/4 cup hot pepper sauce
1/4 cup honey
WINGS
3 pounds chicken wings, tips removed, drumettes and flats separated
1 tablespoons vegetable oil
1 1/2 teaspoons fine sea salt
1/2 teaspoon freshly ground black pepper
DIRECTIONS
Preheat oven to 400°. Set a non stick wire rack inside each of 1 large rimmed baking sheet lined with foil. Place all ingredients in a large bowl; toss to coat. Place wings on the prepared rack and spread out in a single layer. Bake wings until cooked through and skin is crispy, 45–50 minutes. Remove wings from oven place in bowl, pour sauce on top toss and place back in the oven. Bake for 10 minutes until it starts to brown. Serve immediately.

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Here is a perfect holiday cheese dip for New Year’s Eve or any festive party. This delicious dip starts with uses fresh cherries soaked in a port wine reduction and then added to a creamy cheese base with the flavor really kicked up by adding some crumbled blue cheese. As if these flavors weren’t enough the dip gets some nice crunch to it’s texture by adding chopped pistachios. This dip has beautiful color – reds and greens mixed together. Serve with some crusty bread or potato chips on the side and enjoy!
From by the bay wishing you festive food memories!
Maryann
Port Soaked Cherries, Blue Cheese and Pistachio Dip
 
Ingredients
1/2 cup port wine
1/4 cup fresh chopped cherries, pitted
1/4 cup roasted and salted pistachio nuts, chopped
4 ounces cream cheese, softened
4 ounces blue cheese, crumbled
1/2 cup good quality mayonnaise
1/4 cup sour cream
2 tablespoons heavy cream
1 teaspoon apple cider vinegar
1 teaspoon worcestershire sauce
1/2 teaspoon dijon mustard
1 teaspoon fine sea salt
1/2 teaspoon fresh ground black pepper
1/8 teaspoon cayenne pepper
optional: extra chopped pistachios for garnish
Directions
In a small saucepan add port and bring to a simmer. Simmer for about 10 minutes thickening the liquid and reducing to half. Add the cherries and set aside for an hour. In a food processor add all ingredients except the port, cherries and pistachios. Blend well. Remove from processor and place in a bowl. Strain the cherries from the port and add to the dip along with the chopped pistachios. Fold well to combine all ingredients. Store in the refrigerator until ready to use in an air tight container. Allow to come to room temperature before serving. Sprinkle some chopped pistachios to garnish.