Some Kinda Good in the Neighborhood

Some Kinda Good in the Neighborhood

by Rebekah Faulk Lingenfelser

Rebekah Faulk Lingenfelser is the author of the best-selling memoir “Some Kinda Good.” Featured in Forbes, on Food Network and ABC, she writes about Southern, coastal cuisine, locally sourced and in-season. Connect with her on social media by liking Some Kinda Good on Facebook, or follow @SKGFoodBlog on Instagram and Twitter. To learn more, visit RebekahLingenfelser.com.

September is Still Summer

Summertime lasts through September 22, and even though it will soon be back-to-school time, the warm weather and the season’s best produce, like peaches and tomatoes, are still abundant. It can be tempting to mentally check out of summertime and begin beckoning fall, thinking of pumpkin spice and chili by the fire, but not just yet. As my favorite author, Elin Hilderbrand, says, “September is still summer.”

I visited the Richmond Hill Farmers’ Market on a rainy Saturday in July, and purchased a big basket of fuzzy, ripened peaches. When I talked with the farmer, they shared that the peaches had been picked that day in Jesup, Georgia. The peaches still had the leaves on them, fresh off the trees. I took them home and made my Brown-Butter Bourbon Peach Cobbler, and it was Some Kinda Good.

That same day at the market, I got to meet Billy from Billy’s Botanicals farm in person, and it was great to thank him for all the farm fresh goods that are delivered directly to my front door. When you visit your local farmers’ market, talk to the farmers and get to know them. They often have great ideas on how to use Georgia grown food, and can answer any questions you have related to what they’re selling.

Billy’s Botanicals farm bag delivery service is awesome, and if you haven’t heard, Southern Soil and I have partnered with them to bring you locally sourced recipes right here in my recurring

article, Some Kinda Good in the Neighborhood. I love unbagging the ingredients to find all the local goodness to cook with during the week. My last delivery included a dozen farm fresh eggs, beautiful red snapper filets, sweet peppers, corn and more. I chopped the peppers, along with some onion and made a simple omelet with butter and fresh herbs.

For dinner, I fried up the snapper and served it over grits made with chicken stock and finished with a drizzle of heavy cream. Red snapper are in season throughout the year and make a perfect, light and satisfying dinner. When coated in breadcrumbs, the flaky, white meat fish is crunchy and tender. Serve this dish to guests for an impressive and elegant dinner, or enjoy it as a dinner for two at home.

Be sure to connect with me on social media for more local, in-season recipes and cooking tips. My debut memoir with recipes, Some Kinda Good, is also available wherever books are sold.

Here’s to a continued good summer and eating more of what’s local and in-season.

Pan Fried Red Snapper with Grits

• Two red snapper filets

• 1 cup all-purpose flour

• 1 egg

• 2 cups panko bread crumbs

• 1 tablespoon Italian seasoning

• 1 tsp salt

• ½ tsp of pepper

• Unsalted butter

• Olive Oil

• 4 Fresh Thyme Sprigs

Set up a dredging station with three individual containers. In the first container, add flour and season with salt, pepper and Italian seasoning, mixing well to combine. In the second container, add the egg and a splash of water, and beat lightly with a fork. In the third container, add breadcrumbs and season with salt and pepper.

Pat the fish filets dry and season on both sides with salt and pepper. In a medium saucepan, add 2 tablespoons of butter and a teaspoon of oil and set over medium heat. Coat each filet in the flour, egg wash and breadcrumbs, shaking off any excess. When the oil is hot and the butter has melted, place the filets in the pan and fry for three minutes on each side, or until golden brown. If the fat is absorbed, add more butter a tablespoon at a time. Garnish with fresh thyme leaves.

Cook grits according to package directions. Serve fish over grits.

Some Kinda Good!

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