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Hugh Acheson's Mint Mutiny Recipe

Hugh Acheson's Mint Mutiny Recipe

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Rose simple syrup

  • 1 Cup sugar
  • 1 Teaspoon rosewater

Mint Mutiny

  • 1 1/2 Ounce Captain Morgan White Rum
  • 1/2 Ounce rose simple syrup
  • 1 mint sprig
  • Club Soda
  • crushed ice
  • 1 cucumber spear
  • 1 Teaspoon fresh mint, torn into pieces
  • 1/2 Ounce freshly squeezed lemon juice


Rose simple syrup

Add one cup of hot water to the sufar and stir until the sufar is completely dissolved. Add the rose water, cool to room temperature, and refrigerate the syrup until ready to use.

Mint Mutiny

Fill a julep cup with crushed ice. Stir in the torn mint. Add the Captain Morgan White Rum, lemon juice, rose simple syrup, and then full with club soda until the cup is almost full. Top the cup with a mound of more crushed ice and garnish with a cucumber spear. Rub the mint sprig between your palms to express the natural oil and garnish with the cucumber. Serve with a straw.

'Top Chef' judge Hugh Acheson shares recipe for sweetening up Memorial Day

Chef Hugh Acheson, in partnership with Maple from Canada, shared a filling recipe with Fox News, featuring warm ancient-grain farro and fresh vegetables (Photo by Rick Kern/WireImage via Getty Images)

Memorial Day cooking usually features plenty of meat, grilling and. more grilling.

But if you still want to celebrate the unofficial start of summer -- and don’t have the means, or the desire, to grill -- you can turn to a sweeter and just as satisfying dish.

“Although many of us are still at home, that doesn’t mean we can’t make it a special Memorial Day with our families. With all this extra time, we can celebrate the holiday by creating delicious dishes using ingredients that many of us have in our homes,” according to "Top Chef" judge Hugh Acheson, who spoke to Fox News.

Acheson, in partnership with Maple from Canada, shared a filling recipe with Fox News, featuring warm ancient-grain farro and fresh vegetables. The recipe makes “use of spices most have on hand,” along with a “personal favorite, pure Canadian maple syrup," Acheson said.

Farro Salad with Real Maple Syrup Vinaigrette, Carrots, Snap Peas, Sweet Peppers and Mint

The recipe makes “use of spices most have on hand,” along with a “personal favorite, pure Canadian maple syrup.” (Hugh Acheson)

Hugh Acheson's Mint Mutiny Recipe - Recipes

If Mother's Day snuck up on you, I have some solutions, because moms make the world go around. Let's be nice to them always and especially on Mother's Day.

Call your mom. Remind her that you appreciate her.

Flowers. Flowers are a great way to start. They don't have to be something you picked up from the aisle cap in your grocery store, (but if they are, more power to you) because Mother's Day is conveniently located in prime flower-growing weather. Stop by your farmers market or the side of the road on your way home.

Hand-made cards. Hand-made cards are a win no matter how you look at them. Let your kids get some skin in the game (and some marker on their hands) and let's not pretend that your handwriting is any better. When they end up on the fridge together and your friends see them, your friends are going to think your kids did all of them.

Cook a meal. Chances are, you already have my cookbook A New Turn in The South, and you've cooked your way through it once. Grab her favorite recipe from it and get to work.

Give her a gift. You didn't think about it - it's too late for that. But, you're a solutions oriented guy. Here's what to do. Give her something that isn't for sale yet (because you don't actually have to have the physical copy.) What's not for sale yet? Glad you asked. My newest cookbook. It's called The Broad Fork: Recipes For The Wide World of Vegetables and Fruits and it comes out on Tuesday. You can pre-order a signed copy here. The book is a vegetable-centric look at cooking through the seasons with photography by my good friend Rinne Allen, recipes and witty commentary by yours truly. See the photograph below for an idea of what your finished product will look like. Yes, it will look exactly like that.

fingerling potatoes with spring peas and lobster

Lastly, if you want to own up to the fact that it slipped your mind (admirable) then make a family project out of creating a memory. The crew over at TasteBook have a project going right now where you can essentially make a family cookbook out of the recipes that you use all the time. These are custom cookbooks that are hardcover binder books. Right at $35 for a 50-page book, it's a highly customizable cookbook that allows you to add your recipes, photos, and a dedication page. Plus you get to choose your cover image and title it yourself. Find out more about TasteBook here.

Not a bad deal for coming up a day late. And if you don't want to make time on Mother's Day to craft your book, you can select the IOU that is pictured at right.

Chef Hugh Acheson Shares Some of His Tastiest Slow Cooker Recipes

It takes a helluva chef to make slow cookers sexy, but we’ll be damned if Hugh Acheson hasn’t done it. Back in September we caught up with him to chat about Southern food his quest to bring to life this cuisine’s complicated, dark, but inspiring roots and, of course, to be teased about his new cookbook The Chef and the Slow Cooker.

Now that it’s on the shelves, we’re dusting off our neglected slow cookers (or buying them for the first time) and discovering that these old gadgets are the key to a delicious, relaxing future. With chef Acheson’s inventive recipes, you’ll make everything from stocks, to whole chickens, to jellies in your slow cooker, all while saving money, eating better, and having time to take up a new hobby, read a book, or, more likely, scroll through Instagram one more time …

Below is a taste of a few of our favorite recipes from The Chef and the Slow Cooker.

Pho with Chuck and Rib Eye

Reprinted from The Chef and the Slow Cooker. Photographs copyright © 2017 by Andrew Thomas Lee Reprinted from The Chef and the Slow Cooker. Copyright © 2017 by Fried Pie, LLC. Food photographs (minus grits) copyright © 2017 by Andrew Thomas Lee. Published by Clarkson Potter/Publishers, an imprint of Penguin Random House, LLC


  • 1.5 q pho broth*
  • .5 lb beef rib eye (preferably rib eye cap)
  • Chuck from the pho broth recipe, chilled and cooked
  • 1 lb stick stick noodles, soaked in cold water for 30 minutes then drained
  • 4 c bean sprouts
  • 1 c fresh mint leaves
  • 1 c fresh cilantro leaves
  • 1 c fresh basil leaves
  • 1 tsp sesame oil
  • 2 limes, cut in half
  • Hoisin sauce to taste
  • Sriracha to taste
  1. Pour the broth into a pot and heat it just below boil keep it at that heat.
  2. At the same time, fill another large pot with 4 quarts of water and bring it to a rolling boil.
  3. Thinly slice the rib eye against the grain and divide the slices into 4 portions.
  4. Drop the soaked noodles into the boiling water, let them cook for 30 seconds, then drain well. In a bowl, toss the noodles with the sesame oil. Set aside.
  5. Divide the rib eye and chuck among 4 soup bowls. (The hot broth will cook the rib eye and warm the chuck). Evenly distribute the rice noodles, bean sprouts, mint, cilantro, and basil over the meat. Pour in the hot broth (the amount to your liking), then finish with a squeeze of half a lime over each serving. Serve with the hoisin and Sriracha alongside.

Pho Broth*
(Slow cooker size 6-plus quarts Makes about 3 quarts)


  • 2 lbs beef shin bones, cut into 2-inch lengths by the butcher
  • 2 lbs beef chuck, left whole
  • 1 lb oxtails
  • .5 lb fresh ginger, unpeeled, cut into 4 large pieces
  • .25 c fish sauce
  • 1.5 tbsp sugar
  • 1 tbsp canola oil
  • 1 tbsp fennel seeds
  • .5 tbsp whole cloves
  • 4 star anise pods
  • 3 medium yellow onions, unpeeled, cut in half
  • 1 (3-inch) piece of cinnamon stick
  • 1 head garlic, unpeeled
  1. Preheat the oven to 400 degrees Fahrenheit and preheat a slow cooker on the high setting for at least 15 minutes.
  2. While the slow cooker heats up, set a large cast-iron skillet over medium-high heat. Add the canola oil and place the onions, cut-side down, in the pan. Add the ginger and whole head of garlic, transfer the skillet to the oven, and roast the onions, ginger, and garlic for 30 minutes, until everything is well charred.
  3. Meanwhile, put the oxtails, shin bones, and chuck into a large pot and add water to cover by 1 inch. Place the pot over high heat and bring the liquid to a boil. Boil for 15 minutes, frequently skimming off any foam that rises to the surface. Skim once more and then carefully drain the bones and meat in a large colander, discarding the liquid. Transfer the drained meat to the slow cooker and add the charred vegetables along with the cinnamon stick, cloves, fennel seeds, coriander seeds, and star anise. Pour in 4 quarts of lukewarm water. Add the fish sauce and the sugar. Cover with the lid and cook on the high setting for 2 hours.
  4. Uncover the slow cooker and skim off the fat that has risen to the surface. Remove the chuck, place it on a plate, and put it in the refrigerator to chill (reserve it for making pho with chuck and rib eye). Re-cover the slow cooker and cook the broth on the high setting for 6 to 8 hours.
  5. Strain the broth, discarding all the solids, and drink it now as the delicious bone broth that it is, or use it within a couple of days for pho. Otherwise, freeze it for up to 6 months.


Photo by NRedmond/Getty Images Photo by NRedmond/Getty Images

(Chef Acheson recommends stone-ground grits slow cooker size 4-plus quarts serves 6 to 8 as a side)


  • 2 c coarsely ground white hominy grits
  • .5 c (½ stick) unsalted butter, plus more for serving
  • Kosher salt and freshly ground black pepper
  1. Turn a slow cooker to the low setting. Add 7 cups of cold water to the slow cooker pour in the grits, whisking to combine. Add the butter, cover with the lid, and cook for 2 hours.
  2. Uncover the cooker, stir the grits well, replace the cover, and cook, stirring every once in a while, for another 2 hours.
  3. Season with salt and pepper to taste, and serve with additional pats of butter for melting into the grits.

Beer-Braised Pork Tacos

Reprinted from The Chef and the Slow Cooker. Photographs copyright © 2017 by Andrew Thomas Lee Reprinted from The Chef and the Slow Cooker. Copyright © 2017 by Fried Pie, LLC. Food photographs (minus grits) copyright © 2017 by Andrew Thomas Lee. Published by Clarkson Potter/Publishers, an imprint of Penguin Random House, LLC

(Slow cooker size 7-plus quarts serves 10 to 12)


  • 8 lbs bone-in pork shoulder
  • 1 (6.5-ounce) can chipotle peppers in adobo sauce
  • 1 (12-ounce) can of simple beer
  • 2 c crumbled Cotija cheese
  • 1 c lard
  • 3 tbsp freshly squeezed lime juice
  • 2 tbsp olive oil
  • 1 tbsp freshly ground black pepper
  • 2 tsp coriander seeds, toasted and ground
  • .5 tsp ground cinnamon
  • 24 white corn tortillas
  • 4 limes, cut into wedges
  • 3 small onions, 1 large-diced, 2 minced
  • 2 garlic cloves, thinly sliced
  • Canola oil
  • Kosher salt
  1. Preheat a large slow cooker on the low setting for at least 20 minutes.
  2. Pat the pork shoulder dry with paper towels and season it very well all over with salt and the pepper. Place a large skillet over medium-high heat, add the olive oil, and when the oil is shimmering, add the pork shoulder and sear it for 5 minutes per side, until golden. Transfer the pork to the slow cooker.
  3. Reduce the heat to medium and add the lard to the skillet. Once it has melted, add the large-diced onion and the garlic cook for 5 minutes, until softening. Add this to the slow cooker, along with the coriander, cinnamon, lime juice, chipotle in adobo, and beer. Cover the with lid and cook on the low setting for 12 hours while you drink the remaining cans of beer that came in your six-pack.
  4. Place a large skillet over medium heat and add a touch of canola oil. Griddle the tortillas, one or two at a time, for a few seconds per side until warmed through and toasty. As you process the tortillas, stack and place them in a resealable plastic bag to stay warm.
  5. Put the braised pork in a serving vessel and serve with the warm tortillas, minced onion, Cotija, lime wedges, plus any other toppings you love on a taco. (Author’s note: We’re big fans of adding some Cholula hot sauce!)

Muscadine Jelly

Reprinted from The Chef and the Slow Cooker. Photographs copyright © 2017 by Andrew Thomas Lee Reprinted from The Chef and the Slow Cooker. Copyright © 2017 by Fried Pie, LLC. Food photographs (minus grits) copyright © 2017 by Andrew Thomas Lee. Published by Clarkson Potter/Publishers, an imprint of Penguin Random House, LLC

(Slow cooker size 4-plus quarts makes 1 quart)


  • 1 lb muscadine grapes (you could make this same thing with Concord grapes or other local grapes of your choice.)
  • 2 c sugar
  • 2 tbsp powdered pectin
  • 2 tsp citric acid
  1. Preheat slow cooker on the high setting for at least 15 minutes.
  2. In a large bowl, toss together the grapes, sugar, and citric acid. Transfer the mixture to the slow cooker, cover the with the lid, and cook on the high setting for 2 hours.
  3. Pour the contents of the cooker through a fine-mesh strainer set over a large bowl. Using a spoon, smoosh the grapes through the strainer until only the seeds and skins are left. Discard the seeds and skins and return the strained liquid to the slow cooker. Whisk in the pectin, cover, and cook on the high setting for 1 hour.
  4. Remove the mixture from the slow cooker and let it cool to room temperature. Then pack it in jars and chill them in the refrigerator to allow the jelly to set up, at least 1 hour. We are looking for it to be easily spoonable but to hold on for dear life to that spoon. When it’s ready, make PB&J.
  5. The grape jelly will keep in the fridge for a few weeks.

Reprinted from The Chef and the Slow Cooker. Copyright © 2017 by Fried Pie, LLC. Food photographs (minus grits) copyright © 2017 by Andrew Thomas Lee. Published by Clarkson Potter/Publishers, an imprint of Penguin Random House, LLC.

Whole Chicken with Vinegar, Shallots, Carrots, Raisins and Mint Recipe

You need to start this dish the night before you plan to serve it, because the chicken is dry-cured with salt first, a method I learned from reading cookbooks, particularly The Zuni Café Cookbook, a wonderful compendium of recipes written by the dearly departed Judy Rodgers. Dry curing, due to the simple fact that salt draws out liquid, removes a lot of moisture from the skin and results in a wonderful texture once the chicken is cooked. It is a great method, and one you should try.

Slow cooker size: 6+ quarts

Prep time: Overnight brine
Cook time: 3 hours plus 20 minutes for finishing

In a small bowl, combine the sea salt, paprika, coriander and fennel and mix well. Pat the chicken as dry as possible with paper towels. Liberally sprinkle the seasoning mixture over the chicken, then truss it. Place the chicken in a baking dish and chill it in the refrigerator for 8 hours or overnight.

Put the shallots in a slow cooker, and add the vinegar and the broth. Add the chicken to the slow cooker, breast-side up, using the shallots as a makeshift rack. Cover the cooker with the lid and cook on the high setting for 2 hours. Then add the carrots and the raisins to the cooker, re-cover it and cook for 1 more hour.

When the chicken is done (it should reach 165°F at its thickest point—check it with a meat thermometer), preheat the broiler to high. Carefully transfer the chicken to a broiler-safe pan, setting it breast-side up, and broil it on the lowest rack for 10 minutes to brown the skin. Remove the chicken from the broiler and allow it to rest for 10 minutes.

Finely chop enough of the reserved carrot greens to make 1/4 cup.

Place the chicken on a platter and arrange the cooked shallots, carrots and raisins around it. Pour the remaining slow cooker juices over the chicken as a sauce. Garnish with the mint and carrot greens and serve.

Hugh Acheson’s Guide to Football Food

“It’s hard to avoid Georgia football,” jokes chef Hugh Acheson, who adopted Athens, Georgia, as his hometown in the mid-1990s and rose to national prominence with such restaurants as Five & Ten and The National. But who would want to miss out? Getting ready for gameday is its own sport in the South, and in the hours before kickoff, you’ll find tasty fare in any nearby parking lot, front porch, or TV room.

“Because of what I do for a living, I want to up the ante a little bit,” says Acheson of his own gameday cooking traditions. “It’s not just hotdogs and hamburgers.” His cookbook, The Chef and the Slow Cooker, offers inventive ways to use the handy appliance to feed a crowd, so we asked Acheson for tips and a few recipes to help craft a perfect spread.

“You’re going to a game, and the team has a plan on how to win it—hopefully. You want to plan, too,” Acheson says. “Put the pieces in place so you’ve got an easy morning.” On cold days, Acheson suggests using two coolers: one for hot food and one for cold. “All coolers do is insulate at whatever temperature is inside them. If you put a whole slow cooker in there, with hot broth ready to go, it’ll hold temperature until you can get it on-site and plug it in.” Acheson also suggests purchasing or preparing a few easy appetizers, too. “Homemade pimento cheese is always going to be classic, plus lots of pickles, lots of snacking food,” he says. “You’ll want a good spread, and then some hot toddies to stay warm. A belly full of bourbon fits the bill, too.”

“I f you can find power or use a generator, you can use a slow cooker to great benefit,” Acheson says. Think roadside classics like boiled peanuts—which Acheson prepares with vinegar and a kick of red pepper—alongside comfort foods, like soups and stews. “You can make a catfish stew on site by just poaching the catfish to finish,” he says. Just make the broth in advance and tackle that final touch at the tailgate. Another favorite is his Thai-inspired chicken soup with chiles, coconut, and lime. “You could bring that chilled and then reheat it on a small burner, or on a barbecue, or whatever you wanted, “ he says. Either way, warm dishes are the ultimate crowd-pleasers at late-season games. “If you’re the guy giving out hot, piping soup, you’re going to make some friends pretty quickly.”

Thrill with a No-Frills Bar

For easy cocktails, Acheson suggests mixing a batch of Negronis in advance, and serving them up from a large Thermos. As for that belly full of bourbon, Acheson sticks to accessible, high-quality bottles. “We all love the Pappy Van Winkle, but I’m not sure I need a second mortgage,” he laughs. “There are other great bourbons—Maker’s Mark is a clear classic that’s always good, Old Grand-Dad is great, and Michter’s we love in various whiskey forms.”

The Good Times Don’t End with the Game

After the final whistle, plenty of fans return to the tailgate tent to wait out traffic or catch a second wind. “Have the after-game stuff as almost a second course,” Acheson says. He recommends packing sandwiches, like pimento cheese and simple tomato when in season, to satisfy post-game cravings. “People are tuckered out. They’ll want to regenerate before going out and celebrating a win—or consoling a loss.”

In the kitchen with: hugh acheson’s southern supper

After reader’s response to last week’s traditional Southern recipe with Top Chef favorite Kevin Gillespie, Grace and I could not resist offering a complete Southern meal to you. This week’s menu comes from Athens, Georgia-based chef Hugh Acheson. We were very lucky that photographer Rinne Allen reached out to us to offer to photograph the entire festivity so not only do you have three recipes (for fried chicken, cornbread, and Chess pies), but you have lovely photography to make you feel as though you were actually there. Hugh transmits such familiarity and enthusiasm for his style of food and the pure enjoyment of eating, I so look forward to his book coming out next year -Kristina

About Hugh: Hugh Acheson is the chef/partner of Five & Ten, the National, Gosford Wine and Empire State South (opening August 2010). Born and raised in Ottawa, Canada he started cooking at a young age and decided to make it his career after taking a very long time to realize that academics weren’t his thing. At age 15, he began working in restaurants after school and learning as much as possible. Acheson’s experience includes working under Chef Rob MacDonald where he learned stylized French cuisine, wine and etiquette at the renowned Henri Burger restaurant in Ottawa. He also worked in San Francisco as the chef de cuisine with Chef Mike Fennelly at Mecca, and later as opening sous-chef with famed Chef Gary Danko at his namesake restaurant, where he found a love of the simple, pure and disciplined.

CLICK HERE for all three recipes, more beautiful photos and more about Hugh after the jump!

Taking these experiences, Hugh developed a style of his own forging together the beauty of the South with the flavors of Europe and opening the critically acclaimed Athens, GA restaurant Five & Ten in March of 2000.

Since 2000, Hugh has gone on to open Gosford Wine in 2004 with sommelier Ben Giacchino, The National in 2007 with fellow chef Peter Dale, and will open an Atlanta based restaurant, named Empire State South in the summer of 2010.

Acheson’s fresh approach to Southern food has earned him a great deal of recognition including Food & Wine’s Best New Chef (2002), the AJC Restaurant of the Year (2007), a four time James Beard nominee for Best Chef Southeast (2007, 2008, 2009, 2010) and a 2007 Rising Star from Chef Mario Batali chose Hugh as one of the 100 contemporary chefs in Phaidon Press’ Coco: 10 World Leading Master Choose 100 Contemporary Chefs.

In addition to running two restaurants, a wine shop, and opening a new restaurant Hugh is writing a cookbook titled A New Turn in the South: The Cuisine of Hugh Acheson. This book is to be published by Clarkson Potter in the fall 0f 2011.

But that is to everyone outside of Athens. To Athens he is a guy who owns those restaurants, has one eyebrow, a wife far better looking than he is and two young children who are the apple of his eye.

For this summer supper, set outside in the garden next to Rebecca Woods’ Idea Shack, Hugh and wine director Steven Grubbs paired their menu with a selection of chilled Rieslings that perfectly suited the warmth (= humidity) of the June evening.

Fried Chicken Thighs over Stewed Pickled Tomatoes

4 Chicken Thighs
1 cup Buttermilk
1 teaspoon kosher salt
Pinch Cayenne
Pinch of Dried Mustard Powder
1 cup Flour
1 tablespoon Unsalted Butter
1 tablespoon minced Shallot
1 cup chopped ripe Red Heirloom Tomatoes
1 cup chopped Pickled Green Tomatoes
1/4 teaspoon chopped Serrano Chile
1 tablespoon chopped fresh Mint
1 tablespoon chopped Flatleaf Parsley
1 tablespoon Chicken Stock

Place chicken and buttermilk in a ziplock bag and seal tightly. Let sit in the fridge for 2 to 24 hours.
Place a large cast iron skillet on medium high heat and add enough shortening to have one inch of depth. Bring the shortening to 325°F and hold it at that temperature.
Combine the salt, cayenne and mustard powder in a small bowl and mix with a fork to combine. Remove chicken from bag and place in a colander over the sink. Discard bag and buttermilk. Place chicken on a sheet pan and dust evenly with the salt mixture.
Place the flour in a large paper shopping bag and then add the chicken. Fold over the top of the bag and Shake well to coat the chicken with the flour. Remove the chicken from the bag, shake off excess flour and set on a clean sheet pan.
Carefully place the chicken, skin side down, into the hot shortening. Cook for ten minutes and then turn over and cook for another ten minutes, holding the temperature at 325°F as consistently as possible. Remove the chicken from the pan and place on a cooling rack to drain any excess oil.
Melt the butter in a medium sized stainless steel frypan over medium high heat. Add the shallot and cook for two minutes, stirring occasionally. Add the red tomatoes and green tomatoes and cook for seven minutes. Add the serrano chile, mint, parsley and the stock and cook for another three minutes. Remove from heat.
Place a 1/2 cup of the tomatoes on each plate and then place a chicken thigh on each pile. Eat.

Serves 10-12

Note from Hugh: I don’t like sugar in my cornbread. That’s for sissies.

2 cups White Cornmeal
1/2 cup All-Purpose Flour
1 teaspoon Baking Powder
1 teaspoon Baking Soda
1/2 teaspoon Kosher Salt
3/4 cup Whole Milk
3/4 cup Buttermilk
1 large Egg
1/4 cup Bacon Fat
Preheat oven to 425° F
In a large bowl, mix together the cornmeal, flour, baking powder, baking soda and salt.
In a separate bowl mix together the milk, buttermilk, and egg. Add this wet mix to the large bowl with the dry mixture. Stir well to combine.
Heat a 10 inch cast iron skillet over medium heat and add the bacon fat. When the fat and the pan are hot, add the hot fat to the batter and stir. Add batter to cast-iron skillet and place the skillet in oven. Bake for 20 minutes.
Remove from heat, let cool in the cast-iron skillet. Once slightly cooled, and turn the cornbread over onto a cutting board. Let cool. Slice into 10-12 slices.

Individual Lemon Chess Pies with Blackberry Ice Cream
by Shae Rehmel. Five & Ten

With this recipe, it may be easiest to make the dough and ice cream ahead of time to make sure that the pies are hot and the ice cream is nice and cold.

Pie Dough
3 cups All Purpose Flour
1 teaspoon Salt
2 sticks Butter (cut into small pieces and cold)
¼- ½ cup Ice Water
8 four-inch tartlet molds

Mix flour and salt together in a bowl and set aside. Cut the butter into small cubes and place in the fridge to stay cold
Put the dry ingredients in food processor and place butter on top. Mix until the butter is pea size and the mixture has a cornmeal consistency.
Mix water and ice together and then measure up the ½ cup plus 1 tablespoon. Add water to the food processor while on and let the dough come together . When it just comes together turn off and empty into a bowl. Give dough a couple of kneads to bring it together. Allow to rest for at least one hour or make a day ahead
Roll the dough out into ¼ inch thick and cut rounds with a 6-inch diameter for your 4-inch tartlet molds. Fill shells with dough, cut off an excess from the sides and refrigerate for 15 minutes.
Preheat oven to 370°F
Cut pieces of aluminum foil to cover each tartlet mold and delicately press into the shells . Fill with baking weights or beans and place on the middle rack in the oven. Bake for 10 minutes. Take tartlets out, remove pie weights and the foil, bake for another 8-10 minutes more, or until the edges are golden and the bottom of the crust is dry.

1 ¾ cups Sugar
3 tablespoons Lemon zest
1 stick Butter (soft)
Pinch Salt
5 Eggs
1/4 cup Corn syrup
1 cup Milk
1 tablespoon Cornmeal
2 tablespoons All Purpose Flour
¼ cup freshly squeezed Lemon Juice

Reduce heat in oven to 330°F
In a food processor, grind the sugar with lemon zest
In a large bowl beat the butter and the sugar and lemon zest mixture until well blended. Add the eggs and corn syrup. Add the milk. Add the cornmeal and flour. Add the lemon juice
Fill cooled prebaked shells with lemon filling and bake in the oven for 10 minutes. Rotate pies and continue baking until filling is set and top is slightly golden

Blackberry Ice Cream
2 cups Milk
¾ cup Heavy Cream
Pinch Salt
¼ each Vanilla bean
3 Egg yolks
½ cup + 2 tablespoons Sugar

In a medium bowl, beat the egg yolks and sugar together until pale, about a minute or two.
In a small saucepan over medium- low heat, scald the milk, cream, salt, and vanilla. Remove from the heat and allow to cool slightly. Once slightly cooled, slowly add the milk mixture to the yolks by drizzling the hot liquid into the egg yolk and sugar mixture while whisking. Mix in the entire warm liquid and then pour the mixture into a pot over medium heat. Over medium heat stir the mixture constantly until thickened to coat spoon. Once thickened, remove from heat. Chill.
Pour chilled mixture into an ice cream maker. Spin and freeze mixture according to ice cream maker manufacturer instructions.

Make Blackberry compote

Blackberry Compote
½ cup Sugar
¼ cup Sweet White Dessert Wine (moscato d’asti)
Pinch Salt
Pinch Cinnamon
3 Cups Blackberries

In a small saucepan, bring the first 4 ingredients to a simmer on the stove top and allow to simmer for 2 minutes. Add blackberries and allow to cook while stirring for 1 min. Turn off heat and pour into clean bowl and chill.
Fold into spun Ice Cream.

Spoon ice cream on top on individual chess pies and enjoy!

[Credits: Food by Hugh Acheson Wine pairings by Steven Grubbs Ceramics by r.wood studio Photographs by Rinne Allen Styling by field trip and beautyeveryday]

Why Hugh chose these recipes:

The menu was really put together to match with Riesling, which we adore. It was also hot as hell that day so we needed something pretty refreshing and not too rich. The chicken thighs with pickled green tomatoes and stewed red tomatoes was something really meant for the wine. Wine nerds always think Champagne or Rose with fried chicken but the Rieslings were fantastic. The stewed pickle part was kind of an ode to my summer quest to cook with a bunch of pickles… not common but really great! It’s also crazy tomato time here so we had to work them in somehow. The cornbread is kind of a staple of the outdoor meal and works with everything. Not revelatory but damn fine eating. The chess pie is a staple. Thought to be some mis-pronunciation of “Chest Pie”, like a pie in the pie cupboard, its a timelessly simple dessert that can play round with many garnishes, in this case blackberries.

For Hugh’s recipe for Georgia shrimp rolls from this supper and more background about the event, visit beautyeveryday.

Chef Hugh Acheson shares recipes and thoughts from “The Broad Fork”

"Eat Your Vegetables" with chefs Hugh Acheson and Steven Satterfield. 10 a.m. Sept. 5 at the Food & Cooking Stage at the AJC Decatur Book Festival. 101 East Court Square, Decatur,

Maybe best known as the “Top Chef” judge with the single eyebrow, stylish outfits and sardonic wit, Hugh Acheson is a very busy and increasingly famous man.

The Canadian-born, Athens, Ga.-based chef and author currently has four Georgia restaurants: Five & Ten and the National in Athens, Empire State South in Atlanta and the Florence in Savannah. And he’s about to open a coffee bar, Spiller Park, in Atlanta’s new Ponce City Market.

But away from all that star chef and TV glitz, Acheson has a wife and two young children, and the kind of everyday domesticity that goes with living in a relatively small, if musically famous, Southern college town.

As he puts it in his new vegetable-centric cookbook, “The Broad Fork” (Clarkson/Potter, $35), “I’m not perfect. If you come into my kitchen you will find many things that you might not expect: Jif peanut butter, mass-production bread, sliced American cheese, pancake mix, forgotten cheap condiments, juice boxes, and store-bought mayo.”

In other words, at home Acheson is just like any other cool dad, making pancakes and peanut butter sandwiches with his kids, while worrying about what his family is eating and how many juice boxes are piling up in the landfill.

All that goes into the reassuring premise of “The Broad Fork,” a delightfully written, thoroughly useful book that Acheson promises is “not a manual to a vegetarian lifestyle, but rather a compendium of seasonal recipes to bring vegetables to the center of your plate.”

Acheson, whose first stab at writing, “New Turn in the South” (Clarkson/Potter, $35), won a 2012 James Beard Foundation best cookbook award, will be at the AJC Decatur Book Festival on Sept. 5.

Earlier this summer, we sat down at Empire State South, where Acheson talked about “The Broad Fork” and the reason he wrote it.

Q: It is impressive that no ghost writers were harmed in the making of any of your cookbooks. But in this one in particular your voice as a writer really comes through.

A: Well, my voice is hard to duplicate. Francis Lam, who is a great food writer, took over as my editor on this one, and he was just fantastic. He's so smart. And he has a way of keeping my voice but adding to it and fixing stuff that's nonsensical.

Q: What makes this book different?

A: There have been plenty of seasonal vegetable books. But hopefully the recipes in this one are a jumping-off place to allow people to experience different styles of food and different techniques. It's not overly fastidious or fussy food. It's not expensive food. It's just doable, good food. It's the way I cook at home.

Q: So each section starts with a particular vegetable or fruit and then …

A: And then there are four or five ways to use it. Maybe a salad or a side dish, and then a main dish, which is a more involved recipe, and maybe a dessert.

Q: You picked melons to feature in late summer. What about the recipes in that section?

A: It's a good one because it starts with a beverage, and then it goes to a salad, and a cold soup, and finally a main course with catfish. It really shows the flexibility of something that people think is just meant to be chopped up and eaten raw.

Q: How would you sum up the message of this book and what motivated you to write it?

A: It's an encouragement to get people cooking from scratch again. Why do we do that in this day and age and why is it more vegetable-driven than ever? Well, part of it is because I'm a businessman and protein costs have gone up exponentially. That's why you no longer see a 12-ounce steak on a menu at a place that's not a steakhouse.

But more than that, there’s this panoply of vegetables around that are way more interesting. That kind of food has a beauty and a seasonality that we need to celebrate. We take food for granted a lot of the time when we shop out of season. When you understand that melon is in season at a certain time in Georgia, when it’s warm to the touch and fragrant and just oozing with flavor, that’s how we get people to eat better.

These recipes and introductions are from the new Hugh Acheson cookbook, “The Broad Fork,” which is all about cooking with vegetables and fruits in all four seasons. In the summer section on melons, Acheson writes, “The wonder about melons is that many parts of the country have them, but you may have to find that lonesome highway with the pickup truck by the side of the road selling them.”

Agua frescas are the fruit waters of Spain, Portugal, South and Central America, and the Caribbean. They are very popular in my house because they are a drink that we can all imbibe, regardless of age. Simple, refreshing, and utterly seasonal, these straightforward beverages make everybody happy.

1 tablespoon grated lime zest

1 cup freshly squeezed lime juice

Cut a small disc from the top and bottom of the melon, at the poles. Place the melon, with one of the cut sides down, on a cutting board and, using a sharp knife, cut away the skin by following the shape of the melon. When all the skin has been removed, cut the melon in half, scoop out the seeds and discard them, and cut the melon into 1-inch chunks. Combine the melon, sugar, lime zest and juice, honey, and 2 cups of water in a blender and puree on high speed until smooth. (Work in batches if it all doesn’t fit in the blender comfortably.) Pour the agua fresca into a pitcher and fill it with ice.

Per 1-cup serving: 89 calories (percent of calories from fat, 1), trace protein, 23 grams carbohydrates, 1 gram fiber, trace fat (no saturated fat), no cholesterol, 8 milligrams sodium.

Cantaloupe and Mint Soup With Crab and Curry Oil

Sweet crab, sweet melon, the punch of mint, and the spice overtones of curry oil make this a great chilled summer soup.

1 tablespoon curry powder

2 tablespoons champagne vinegar

2 teaspoons fresh mint leaves

1 pound jumbo lump crab meat, picked over for cartilage and shells

Cut a small disc from the top and bottom of the melon, at the poles. Place the melon, with one of the cut sides down, on a cutting board and, using a sharp knife, cut away the skin by following the shape of the melon. When all the skin has been removed, cut the melon in half, scoop out the seeds and discard them, and cut the melon into 1-inch chunks. Set aside.

In a small saucepan, warm the curry powder with the olive oil over medium heat for 5 minutes, whisking to thoroughly combine. Remove the pan from the heat and allow the mixture to cool to room temperature.

In a blender, combine the cantaloupe, yogurt, champagne vinegar, sea salt to taste, half the mint leaves, and ½ cup of water. Puree until the soup is smooth. (Work in batches if it all doesn’t fit in the blender comfortably.) Adjust the seasoning with salt if needed, and the consistency with more water if needed.

Pour the soup into 6 bowls and divide the crab among the bowls, placing it in the middle of each. Garnish with the remaining mint leaves and a drizzle of the curry oil.

Per serving: 195 calories (percent of calories from fat, 48), 16 grams protein, 10 grams carbohydrates, 1 gram fiber, 11 grams fat (2 grams saturated), 60 milligrams cholesterol, 265 milligrams sodium.

Cantaloupe With Prosciutto, Purslane and Vidalia Onion Vinaigrette

This is a classic, done a little differently from the usual. It takes the bright sweetness of the melon and the rich saltiness of prosciutto, and matches them with earthy caramelized Vidalia onions and the sour punch of purslane. Purslane is a succulent. It grows like wildfire, so it’s one of those things that we should probably enjoy eating. I love it. It’s refreshingly sour and chewy without being tough. If you have leftover vinaigrette, no biggie. Use it in a salad.

1 tablespoon unsalted butter

2 tablespoons cider vinegar

½ pound very thinly sliced prosciutto

¼ pound purslane leaves and stems

Slice the onion in half, lengthwise, and then cut each half into ½-inch-wide wedges. Melt the butter in a large sauté pan over medium heat, and add the onions. Cook for 10 minutes on each side, until a rich brown. Season the onions with salt to taste and transfer half of the onions to a blender reserve the other half.

Add the mustard and vinegar to the blender, and puree. With the blender running, slowly add the olive oil to emulsify the vinaigrette. Season with a pinch of salt.

Cut a small disc from the top and bottom of the cantaloupe, at the poles. Place the melon, one of the cut sides down, on a cutting board and, using a sharp knife, cut away the skin by following the shape of the melon. When all the skin has been removed, cut the melon in half, save one half for another use, and scoop out the seeds from the other half and discard them. Place the seeded melon scooped side down on a cutting board and slice it into very thin half-moons.

Arrange the prosciutto on a platter and lay out the melon slices as well. Find your inner food stylist and make it pretty, but don’t turn it into some meticulous exercise.

Place the purslane and the reserved caramelized onion wedges in a bowl, and add 1 tablespoon of the vinaigrette. Toss well. Arrange the purslane and onions over the prosciutto, and then spoon vinaigrette to your liking around the platter.

Per serving, using half the vinaigrette: 310 calories (percent of calories from fat, 58), 18 grams protein, 15 grams carbohydrates, 2 grams fiber, 20 grams fat (4 grams saturated), 44 milligrams cholesterol, 1,566 milligrams sodium.

Sautéed Catfish With Cantaloupe, Lime and Cilantro Salsa

Catfish is one of those things: Buy it American. I know that I sound like a broken record imploring you to support your community, but this one is important. The amount of catfish flooding into our markets from Asia is having a devastating impact on U.S. producers. And I will also go on record with this: Our catfish is a lot better.

The trick to cooking fish on the stove is that it must be pretty dry and your pan has to be really hot when you add it this way, the fish will not be prone to sticking. And give it time to crisp up properly.

½ cup finely minced cantaloupe

1 fresh red Fresno chile, thinly sliced on the bias

½ cup minced fresh cilantro leaves

1 tablespoon freshly squeezed lime juice

4 catfish fillets (5 to 6 ounces each), trimmed of any connective tissue

3 tablespoons all-purpose flour

1 tablespoon unsalted butter

Place the cantaloupe, chile, minced cilantro, 1 tablespoon of the olive oil, the lime juice, and kosher salt to taste in a small bowl. Mix well and set aside.

Pat the catfish dry with paper towels and season all over with kosher salt. Dredge the catfish fillets in the flour, shaking off any excess. Place a large skillet over medium-high heat and add the remaining 2 tablespoons olive oil. When the oil is shimmery-hot, place the catfish in the pan and cook for 5 minutes on one side. Then add the butter, let it foam, and baste the fillets with it, using a spoon. Turn the fillets over and continue cooking the catfish until just done, about 3 minutes, depending on how thick the fillets are. Catfish should be cooked through but still be very moist.

Transfer the fish to individual plates, and top them with the cantaloupe salsa. Garnish with the cilantro sprigs, and serve.

Per serving: 291 calories (percent of calories from fat, 54), 25 grams protein, 9 grams carbohydrates, 1 gram fiber, 12 grams fat (4 grams saturated), 90 milligrams cholesterol, 72 milligrams sodium.

Fava Beans with Mint, Prosciutto, Parmigiano-Reggiano and Brown Butter Vinaigrette

-Recipe courtesy of Hugh Acheson

  • 2 cups shelled fava beans, blanched for 1 minute and then peeled
  • 1/2 cup fresh mint leaves
  • 1 cup arugula leaves
  • 8 tablespoons Brown Butter Vinaigrette (recipe follows)
  • Kosher salt and freshly ground black pepper
  • 8 thin slices of prosciutto (about 1 ounce each)
  • 1/4 pound of Parmigiano Reggiano, shaved with a peeler to thin strips

Combine the fava beans, mint and arugula in a medium bowl and dress with a tablespoon of the vinaigrette. Season with salt and pepper.

Place 1 slice of prosciutto on four plates. Divide the favas equally among the plates, then arrange shavings of cheese over each and top with another slice of prosciutto. Drizzle each plate with 1 teaspoon of the remaining vinaigrette.

Chef Hugh Acheson Super Bowl Wings & Cocktails

Enhance your game with these rum-infused recipes created by Hugh Acheson specifically for the Super Bowl.

Captain Morgan Original Spiced Rum Glazed Wings, Garlic Buttermilk Dressing, & Scallions

· 3 pounds chicken wings
· 1 cup Captain Morgan® Original Spiced Rum
· ½ cup sherry vinegar
· 1 tablespoon sea salt
· 1 tablespoon peanut oil
· ½ teaspoon chili flake
· 1 teaspoon corn starch
· 1 tablespoon warm water
· 3 tablespoons butter, cold
· 1 cup mayonnaise
· ½ cup buttermilk
· 1 lemon
· ½ shallot, peeled and minced
· 1 garlic clove, peeled and minced
· 2 tablespoons carrot fronds, finely chopped
· 3 tablespoon scallions, sliced very thin on a strong angle
· 1 bunch of baby carrots

Preheat the oven to 425°F. Heat a large cast-iron skillet in the oven for 5 to 10 minutes.

Rinse and pat the wings dry with paper towels, then separate the wings from the drumsticks and discard the tips. In a large mixing bowl, dress the wings with the sea salt and peanut oil. Add them to the cast-iron pan in 1 layer to assure even cooking and roast the wings for 20 minutes. Turn each wing and continue roasting for an additional 15 – 20 minutes.

For the glaze, add the Captain Morgan® Original Spiced Rum to a small saucepot and reduce over medium heat, about 10 minutes or until the liquid is reduce by half. In a small bowl, combine the cornstarch with the warm water and set it aside. Add the sherry vinegar and the chili flake to the rum and continue to cook for 5 minutes. Reduce the heat to low. Add the cornstarch slurry and stir the glaze until it becomes thick. Remove the glaze from the heat and add the cold butter, 1 tablespoon at a time, stirring until it is completely incorporated. Set the glaze aside for later use.

For the dressing, in a small mixing bowl, combine the mayo, buttermilk, and the zest and juice from 1 lemon. Mix together with a whisk until smooth and incorporated. Next add the shallot, garlic, carrot fronds and 1 tablespoon of the sliced scallions. Mix until combined and reserve.

To finish the wings, turn the oven to broil and crisp each side of the wing for about 1 to 2 minutes per side. Take them out of the oven and place them onto a plate lined with a paper towel to drain off any rendered fat. Place the wings in a mixing bowl and add the reserved glaze. Toss the wings in the glaze to thoroughly coat each one.

To plate, sprinkle the wings with the remaining scallions and serve them with a bowl of the dressing and the carrots.

· 1 oz. Captain Morgan® Original Spiced Rum
· ½ oz. Pimm’s No.1® Liqueur
· ¾ oz. Orange Syrup (recipe follows)
· 1 oz. lime juice
· 2 dashes aromatic Bitters
· Ginger beer

Combine Captain Morgan® Original Spiced Rum, Pimm’s, orange syrup, lime juice, and bitters in a cocktail shaker and shake with ice. Fine strain into a Collins glass over fresh ice. Top the drink with a splash of ginger beer, and stir gently to combine. Garnish with fresh orange slices.

Orange Syrup (makes ½ cup)

Remove the zest from the oranges with a vegetable peeler, trying not to get too much of the pith. Reserve the peels and juice the fruit. The desired yield is one cup of juice.

In a small saucepot, heat the orange juice over medium heat and reduce the liquid by half. Add the sugar and reserved orange peels to the pot, stirring to dissolve the sugar. Cook for five minutes. Remove the syrup from the heat and allow the peel to steep for about 8 to 10 minutes, checking in to make sure it doesn’t become bitter.

Strain the peels from the syrup and set it aside both the peels and the syrup to cool.

GRIDIRON GROG (serves 2)

· 1 oz. Captain Morgan® Original Spiced Rum
· 1 oz. Bulleit® Bourbon
· 1 oz. Olorosso Sherry
· 1 oz. Clove and Vanilla Syrup (recipe follows)
· 7 oz. hot ounce water
· 2 strips of orange zest
· 2 Meyer lemon rounds, 1/8 inch thick, seeds removed

Rinse a small thermos with warm water and then dump out the water. Into the thermos pour the Captain Morgan Original Spiced Rum, Bulleit Bourbon, Sherry, and Clove and Vanilla Syrup. Stir to combine. Top with hot water. Gently stir. Cap until ready to serve.

Pour the Grog into two small 6 to 8 ounce mugs and garnish each with a strip of orange zest and a round of meyer lemon that is gently squeezed over the top to release a little acid. Drink.

Clove and Vanilla Syrup

· 2 tablespoons whole cloves
· 1 ¼ cup water
· ½ Vanilla bean, scrapped of its seeds
· 1 cup sugar

In a small saucepot, bring the water, cloves, vanilla bean and seeds to a boil. Reduce the heat to a simmer for about 10 minutes and then add the sugar and stir to dissolve. Remove from the heat and allow the vanilla and cloves to steep in the syrup for about five minutes before straining.