Thank you to everyone who commented and I’m sorry to take so long to continue. Life tends to intervene in my plans!
@lindag – Bourdain did do a piece on Sweatman’s on an episode of “No Reservations”. I can’t find the video anywhere.
@Shelby & @BetD – I’ve only ever seen the BBQ hash once before – it was at a BBQ buffet restaurant in NC (sadly, neither of us can remember exactly where it was). I’m betting that the rice was also on that buffet and those “in the know” put them together. It tasted to us like a pork-forward Brunswick stew. Since Mr. Kim is a “smoker” I usually have a pound or so hanging around, so that when I make Brunswick stew I put in a good amount of pork with the chicken. The recipes I’m seeing include potatoes, mustard, onions, and vinegar. Some have tomatoes/tomato sauce and some don’t. Everything is minced very fine.
6/11/2022 Day 2 Jacksonville FL
Our hosts made brunch:
These were croissants filled with eggs, cheese, and bacon and then baked.
Dinner was at Orsay. It is an elegant, but relaxed place with a menu that appeals so much to me. Their website states: “We are a French bistro incarnated in the American South and our menus feature a mix of traditional Parisian bistro classics, alongside dishes that feature French technique with southern influences.” Along with what we ordered, so much of what is featured is really classic – a raw bar, smoked fish, Croque Madam, Mussels Frite, roast duck with green lentils, foie gras, escargot – it was truly hard to choose.
All four of us started with Dirty Martinis:
We thought it was the perfect start to the meal.
We shared a Caesar and a shrimp cocktail:
Little Gem lettuce, salt cured lemon & egg yolk, shaved Parmigiano-Reggiano, fried capers, Boquerone-caper crouton, and Caesar dressing.
Poached wild caught local shrimp, cocktail sauce, and fresh grated horseradish. Large, perfectly cooked shrimp.
We ostensibly ordered 4 different meals, but we shared them all. I love sharing restaurant meals with people like that!
Bouillabaisse:
Assorted fish, wild caught local shrimp, sea scallop, calamari, mussels, Pernod, and saffron tomato broth.
Cassoulet:
Duck leg confit, fresh field peas, great northern beans, caramelized pearl onions, roasted grape tomatoes, English peas, boudin blanc, fresh lamb bacon, sherry vinaigrette, and fried sage.
Beef Stroganoff:
Red wine braised beef short rib, creme fraiche, leeks, roasted mushrooms, and pappardelle. Other than the mushrooms (which were large and easily avoided) this was one of the best tasting beef dishes I've ever had. I've always done/had stroganoff with quick-seared beef and this was truly a revelation.
Lamb ragu over tagliatelle:
I don’t know when I’ve had such a classic meal. I remember going to restaurants like this when I was a little girl, but nothing lately to match this. All it was lacking was the table side Caesar construction.
