COOKING: RECIPESCourtesy South City Kitchen
South City Kitchen
South City Kitchen serves contemporary versions of Southern meals in an upscale, high energy environment.
“Our menu is a showcase for the excellent cuisine of our region, and we look forward to showing guests that Southern food is much more than the heavy, meat and three stereotype that has been placed on this region’s style,” said the restaurant's chef, Jay Swift, a veteran of the restaurant business since his teenage years who has worked with several of the nation’s most famed chefs.
Entrées come in one of two categories — “Southern Inspirations” or “Skillet, Grille & Sauté.” Sautéed shrimp and scallops over creamy stone-ground grits with garlic gravy is a favorite, as is buttermilk fried chicken and jambalaya. Other dishes continue the Dixie theme, albeit more subtly. Creole mustard glazed salmon and pecan-crusted Georgia mountain trout satisfy the seafood set, while dishes including a pork porterhouse, pan-roasted venison or a chili rubbed rib-eye cover the meat-eaters.
Both local and international media have recognized the restaurant , including The New York Times and Southern Living . It was chosen by Atlanta magazine as the best restaurant in Midtown. South City Kitchen's wine program has also received recognition from Wine Spectator with an Award of Excellence.
During PBA30's visit to South City Kitchen, Chef Jay prepared:
- Pecan-Crusted Trout
- Butternut Squash Ravioli
- ½ cup pecans lightly toasted
- ¼ cup panko bread crumbs
- 4 6-8 oz boneless filets rainbow trout, cut in half
- 1 cup buttermilk
- 5 or 6 fresh sage leaves
- 3 T oil
- 1/8 lb butter
- one lemon
- salt and pepper to taste
Combine pecans and panko in the bowl of a food processor and grind medium to fine. Pour onto plate large enough to hold trout filets for coating.
Dip trout filets into buttermilk and then into the pecan mixture.
Sauté in hot sauté pan with oil until golden brown. Turn over, sauté another 1 minute so, don’t overcook.
Remove trout filets from pan and place on plate with ravioli.
Add sage leaves and butter to the sauté pan.Cook butter until t starts to foam and turn dark brown, squeeze in ½ lemon and stir. Pour over fish.
Butternut Squash Ravioli
1 large butternut squash
½ lb ricotta cheese
1 head garlic
salt & pepper to taste
½ cup grated asiago or reggiano cheese
1 tbsp maple syrup
salt and pepper to taste
Split and deseed squash. Brush with olive oil, season with salt and pepper. Place in roasting pan. Split garlic, brush with olive oil, and place in pan with squash. Bake in a 350º oven until the squash is soft. Cool.
Spoon the cooked squash and garlic into a bowl, and mix with remaining ingredients. Do this by hand or with a mixer.
Wrap mixture in a cheese cloth and leave to drain overnight.
2 ½ cups all-purpose flour
½ tsp salt
Combine all ingredients to form dough, do not over mix. Allow one hour to rest.
Roll out with pasta machine or by hand.
Lay out sheets and mark with ravioli cutter to determine where to place filling. Put filling in piping bag and pipe onto marked dough, or use two spoons. Cut out ravioli and be sure to crimp edges well.
Cook in boiling water 1-2 minutes or until ravioli floats.