When I serve dinner to friends, I’ll generally make biscuits to go with the meal. My usual resort is to make buttermilk biscuits; occasionally I’ll decide on yeast biscuits, but they are more time-consuming. I prefer the shortness and flakiness of baking powder biscuits. I so named these biscuits because they’re particularly apt for cool-weather cooking.
October 2018
After a September break from her Yarmouth outpost for chef/baker/owner Krista Desjarlais to tend to her Bresca and the Honey Bee shack on Outlet Beach, she’s back at her Purple House Bakery in full swing. It opened on October 4th and the same hours remain, Thursday to Sunday, serving her signature Montreal style bagels, inventive lunch menu and special dinners throughout the year.
Trays of mixed bagels; the new bialy in process–some just with onions and others mixed with cheese
I was intrigued by a recipe I found in an online article from Garden and Gun, the superb magazine on southern life, which includes tons of recipes from the South’s leading restaurant chefs.
The recipe is from Southern Soul Barbecue Restaurant on Saint Simon’s Island, Georgia. The Smoked Oyster Spread is a family recipe from the restaurant’s co-owner and chef, Griffin Bufkin.
It instructs to barbecue oysters in the shell over a 200 degree heat with soaked wood chips like cherry or other fruit woods for about one hour. Alternatively “in a pinch use tinned smoked oysters.”
I succumbed to the pinch method.
Smoked Oyster Dip
