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Crook's Corner Newsletter June 2008
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Hello Friends,
Summer has begun and so has the Picnic Plate: Cold Fried Chicken, Potato Salad, Deviled Eggs, Cukes & Onions and slices of red, ripe Watermelon. People were asking for this during the last heat wave, but we had to wait for the South Carolina watermelons. Cold Fried Chicken is served with our Potato Salad which includes- among the usual ingredients-Ball Park Mustard, pickle relish, scallions and bacon. No summer picnic would be complete without, - as some of us remember our relatives calling them - cold stuffed eggs. Bill Smith bedevils ours with jalepenos. After a long work or even a lazy day- when the sun isn't setting until well after 8 - its time for The Picnic Plate.

And we're firing up the grill for our Hanger Steaks. "Not everyone might know there is only one of these steaks per cow," says Bill Smith. "In Europe butchers keep this cut for themselves. It's got great flavor, because it's near the kidney. And it's more tender than a strip steak. We serve it with whole mushrooms and lots of Bourbon Brown Sauce and mashed potatoes." Paul Covington has added a delicious, thick Grilled Pork Chop but these will be replaced soon by his scrumptious Ribs.

Chicken Savory w/ Arugula is a new salad -- inspired by an armful of Summer Savory from Brackenbrae Farm (an herb farm in Mebane). "Summer Savory is what I call the green bean herb. It is sort of like marjoram but a bit spicier," said Bill Smith. "I'm using it to make a wonderful, old Joy of Cooking recipe for Green Goddess Dressing. It's delicious-tons of chopped fresh herbs, black pepper, lemon and anchovies-tossed with chopped chicken and arugala." Bill Smith admits he collects various editions of the Joy of Cooking. "The very best one came out in the early 70s, The 50th Anniversary Edition," he says. "It's just deluxe but impossible to find because people who own one rarely let go of them."

Speaking of cookbooks, we want to congratulate Chapel HIll's Jean Anderson for a James Beard Award for her A Love Affair with Southern Cooking. Also, we want to thank Jean for endorsements of Bill Smith's Tomato Sandwiches and Honeysuckle Sorbet, which is -as the flowers persist - still occasionally available.

Summer vegetables are starting to show and Bill Smith is scouting the market and blogging about his favorite finds like Colored Cauliflower which he has put in a vianaigrette salad. Appealing to the eye and the palatte. Zucchini Tart w/ a curry crust & a red sauce served w/ wilted spinach has replaced the Spring Pasta. It's got a crust inspired by Bill's grandmother's cheese biscuits, new zucchini, Chapel Hill Creamery quark and thyme.

Soft Shell Crabs are still arriving on Thursdays and we are serving them through the weekends as long as we can get them. Check the menu on our website or call to find out availability. Other fish dishes we've been serving are Bay Scallops w/ hominy & spinach and Fish-in- Paper which is baked red drum w/ lemon verbena & creamy rice.

"The parade of layer cakes will continue," says Bill Smith. "I'm not waiting for the 4th of July to make Red Velvet Cake. You might be like me skeptical this would be a good (it's made with cocoa and red food coloring) but last year I kept having to run up to the Harris Teeter to buy more food coloring and finally bought the entire supply which took us through six weeks. Everyone seems to love this cake and I do too.

Bar Notes: We are currently featuring five great wines from Italy, two crisp whites (perfect for sipping on warm nights on the patio) and three delicious reds. Our annual dry rose' feature should start mid-july.

On the Walls: Debbie Cox's paintings of dogs and beach scenes are brilliant and cheerful. We love her work so much that she has a permanent gallery in the Lady's Room. Up next for July is a new artist for us, Eric Rawls.

Hope to see you soon, and as always, thank you for your friendship & patronage,

Gene Hamer

Contact Information
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email: newsletter@crookscorner.com
phone: 919-929-7643
web: http://www.crookscorner.com
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