Agnes & Muriel’s
Midtown’s Agnes & Muriel’s…good old-fashioned “Mom food” with a modern twist, served on retro Fifties/Sixties china, in a converted brick bungalow inspired by Jane Jetson, June Cleaver and Pee Wee Herman.
1514 Monroe Drive
Atlanta, Georgia 30324
Owner and chef: Glenn Powell
For chef-owner, Glenn Powell, the road to Agnes & Muriel’s was a long one that began at the tender age of 13 with a job in a resort kitchen in New York’s Catskill Mountains. After reaching adulthood, Glenn assumed the position of baker for a large regional restaurant group in Atlanta, Georgia. He then received a promotion to director of menu development, where he spent years developing standardized corporate recipes, and a stint as cofounder of The Festive Feast Catering. In 1995, Glenn said goodbye to the stylized, trendy cuisine of the 80’s and 90’s and took a step back in time to open his own restaurant in midtown Atlanta. The concept behind Agnes & Muriel’s is to serve comfort food, the kind Mom used to make…..only with more attitude. Glenn currently resides in Atlanta.
Chef Glenn prepared:
- Lemon Sesame Collards
- Louisiana Barbecued Shrimp
- Country Grits
- Fried Green Tomatoes with Goat Cheese and Red Pepper Sauce
- Peach-Raspberry Cobbler
- Noodle Kugel
Lemon Sesame Collards
Makes 8 servings
- 1 bunch fresh collard greens
- 1 tablespoon salt
- 2 tablespoons butter
- 1 tablespoon sesame seeds
- 1 or 2 tablespoons freshly squeezed lemon juice
- salt and black pepper to taste
- Bring a large pot of water to a boil.
- While water is heating, trim and discard woody stalks from the collards. Cut or tear collards into 2-inch squares.
- Soak the collards in water to remove any gritty sand. Change the water as needed until the water is clear and collards are clean.
- Add collards and salt to the boiling water, and boil uncovered for 12 minutes.
- Drain and set aside. You may boil the collards ahead of time and refrigerate for one day in a covered bowl until needed.
- Melt butter in a large skillet. Add sesame seeds. Continue cooking over medium heat until the butter and the seeds just begin to turn brown.
- Add the collards and lemon juice, and saute’ until collards are heated through.
- Add taste to preference with extra lemon juice or salt and pepper.
To serve: Lemon Sesame Collards are best served piping hot immediately after sautéing.
Louisiana BBQ Shrimp over Country Grits
Makes 6 to 8 Servings
- 2 pounds large shrimp, shelled with tails left on, deveined
- 1 pound butter
- 2 cups oil
- 2 tablespoons chopped fresh garlic
- 1½ teaspoons salt
- 2 tablespoons dried rosemary
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1 teaspoon ground cayenne pepper
- 2 tablespoons paprika
- 1½ teaspoons black pepper
- 2 teaspoons freshly squeezed lemon juice
- Peel and devein shrimp.
- Rinse shrimp well and set them aside to drain.
- In a large deep skillet or saute’ pan, melt butter and oil.
- Add remaining ingredients except for shrimp and simmer for 30 minutes over very low heat. This infuses butter and oil with herbs and seasonings.
- Add shrimp and saute’, turning often, about 7 minutes or until shrimp are cooked through.
- Remove from heat and serve immediately.
To serve: Spoon a generous helping of grits onto each plate. Divide shrimp between plates and spoon on top of grits. Top with buttery gravy.
- 3½ cups water
- 2 cups heavy whipping cream
- 1¼ cups quick grits
- 1 tablespoon plus 1½ teaspoons garlic powder
- 1½ teaspoons onion powder
- 1½ teaspoons salt
- 1 tablespoon Worcestershire sauce
- ½ teaspoon Tabasco
- ½ cup canned cream-style corn
- ½ teaspoon black pepper
- 1½ sticks butter, in chunks
- Mix water and cream in a large saucepan.
- Over medium-high heat, bring the mixture to a boil.
- Add all remaining ingredients, except butter, to the water and cream. Stir well.
- Continuing to stir, bring mixture back to a slow boil and simmer for 10 minutes or until grits are tender.
- Remove from heat and stir butter into grits.
To serve: Grits can also be served as a hot side dish with salt and pepper or a little more Tabasco to taste.
Fried Green Tomatoes with Goat Cheese and Red Pepper Sauce
- 4 medium —sized green tomatoes
- 2/3 cup egg wash
- 1-½ cups Green Tomato breading
- vegetable or canola oil for frying
- Slice green tomatoes ¼ inch thick and set aside.
- In a large skillet, heat ½ inch of oil over medium heat.
- While the oil is heating, dip each slice of tomato into egg wash and coat each tomato well with breading.
- Fry each tomato until golden, about 4 minutes per side.
To serve: Fried Green Tomatoes are best right out of the skillet.
- 2 eggs, beaten
- 1/3 cup milk
- In a small mixing bowl, whisk ingredients together until light golden and fluffy.
- Dip food thoroughly in egg wash before dredging in dry ingredients and frying in oil or butter.
Red Bell Pepper Sauce
(makes 3 cups)
- 1 cup Canned roasted red peppers, drained
- 2 cups Mayonnaise
- ½ cup Extra-virgin olive oil
- ¾ tsp. Black pepper
- 1 tbs. plus 1 ½ tsp. Tabasco
- 1 tbs. plus 1 ½ tsp. Freshly squeezed lemon juice
- In a blender or food processor, puree mayonnaise and red peppers until well blended.
- With blender or processor on, slowly add oil and blend until all the oil is thoroughly combined.
- Add remaining ingredients and combine well.
- Chill 1 hour before serving.
To serve: Stir to make sure ingredients are mixed before serving.
Peach Raspberry Cobbler
1 9-inch piecrust
- ¾ cup suga
- ¼ cup flour
- 1 pinch salt
- 2½ cups peeled peaches cut into wedges
- ¾ cup raspberries
- ½ cup flour
- ½ cup sugar
- ½ teaspoon cinnamon
- 4 tablespoons butter, softened, into pieces
Preheat oven to 375 degrees
Line a 9 inch pie pan with piecrust. Set aside.
To prepare filling:
- In a large mixing bowl, toss sugar, flour and salt together.
- Add peaches and raspberries, and gently stir to mix well.
- Mound filling evenly into pie shell.
To prepare topping:
- In a small mixing bowl, stir together flour, sugar and cinnamon.
- With fingers, mix butter pieces into flour mixture until no piece of butter is larger than a pea.
- Sprinkle evenly over pie filling.
- Bake for 1 hour, or until juices in center of cobbler are bubbly and thickened, and pie is deep golden brown.
- Remove from oven and allow to cool 1 hour before serving.
To serve: Serve heaping portions of cobbler topped with vanilla ice cream.
- 1 pound wide egg noodles
- 1 tablespoon salt
- 6 eggs
- ¾ cup sugar
- 2 cups sour cream
- 1 pound cream cheese
- 8 ounces melted butter
- 1 tablespoon vanilla extract
- ¼ teaspoon additional salt
- 2 cups roasted pecans chopped coarsely
- 2 tablespoons Cinnamon Sugar
Preheat oven to 225 degrees. Sprinkle desired quantity of nuts in a single layer on a baking sheet. Bake 20 minutes or until nuts begin to turn golden brown. Remove from oven and set aside to cool completely before using as needed.
- 2 tablespoons sugar
- 1 teaspoon cinnamon
Mix together in a small bowl; store any unused portion at room temperature in a zip-top or tight-lidded jar.
- Preheat oven to 350 degrees.
- Grease 9 x 13 inch baking pan. Set aside.
- Bring a 6-quart or larger pot of water to boil.
- Add noodles and salt to the water. Boil noodles until they are just tender according to directions on package.
- Drain and rinse noodles under cold water set aside.
- Using an electric mixer on low, cream the eggs, sugar, sour cream, cream cheese, vanilla and 1/4 - teaspoon of salt in a large mixing bowl until smooth.
- Pour cream cheese mixture over noodles and toss well to thoroughly coat noodles.
- Add roasted pecans and stir well.
- Pour noodle mixture into the prepared baking pan.
- Bake for 45 minutes or until the center of the Kugel is as firm as the edges.
- Cool 15 minutes before cutting into 12 portions.
To serve: Sprinkle cinnamon sugar over each piece before serving warm.
Agnes says: Kugel leftovers are tasty cold, straight out of the fridge, but can be reheated in the microwave.
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