Get a Taste of Atlanta this weekend! - Atlanta News, Weather, Traffic, and Sports | FOX 5

Get a Taste of Atlanta this weekend!

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Hungry?  If you're in midtown Atlanta this weekend, there's a good chance you will be!  This year's event gets started on Friday night and keeps going all weekend long, and we looked to a few local restaurants to give us a preview of what you'll taste if you go!

CLICK ON THE VIDEOS ABOVE TO WATCH OUR TASTE OF ATLANTA PREVIEW SEGMENTS!

MORE INFO:
TASTE OF ATLANTA WEBSITE

JIM 'N NICKS BARBECUE WEBSITE

OCEAN PRIME WEBSITE

TIN LIZZY'S WEBSITE


Recipes:


Creamy Grits from Jim 'N Nicks Barbecue

1 gallon cold water
4 cups grits
8 ounces butter
1 cup parmesan
4 tsp kosher salt
1 tsp black pepper
1 tbsp Tabasco sauce


Pour water into large, deep container.  Combine with cold water and stir grits with a whisk.  Once grits settle the husks should rise to the surface of the water. With a fine skimmer, remove the husks from the surface of the water and discard.

At this point, transfer the grits and the water to a full size hotel pan. Place hotel pan in the steamer and cook for one hour.  Note that the grits should be cooked UNCOVERED in the steamer.

After an hour, stir the grits. They should be thick and completely tender. If not, place back in the steamer and cook for 15 more minutes and check again.

Add butter to grits, followed by parmesan, kosher salt, black pepper and Tabasco sauce.    Whisk all ingredients together to thoroughly combine and melt butter and cheese. Hold on the steam table for service.


Lobster bisque from Ocean Prime

1 lobster bodies
¼ butter
1 carrot
1 celery rib
1/4 cup diced onion
1/4 cup button mushroom
2 cloves of garlic
1 bay leaf
2 TBL flour
2 cups clam juice
1/4 cup dry sherry
1/2 cup white wine
1 quart of cream
Pinch of cayenne


1) Rinse then roast lobster bodies at 350 degrees for 45-60 minutes
2) In the meantime, sauté all vegetables in the butter until caramelized
3) Add roasted shells and crush into vegetables
4) Add flour to make a roux and cook for 5 minutes
5) Deglaze with wine and sherry
6) Add clam juice and simmer for 10 minutes
7) Add cream and simmer until thickened add salt and pepper to taste and finish with cayenne
8) Strain through a fine mesh strainer and serve

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