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Corn comes into season
Recently posted to On The Menu
The Consummation
The Consummation: ($12)
Long-time friends of Big Jones will remember Laura, our super sweet long-time server who moved to Austin a couple of years back. As much as we m...
more »Pairing: Anything Champagne goes with, so anything.
Posted 05/05/13 - Share this entry
Colonial Lamb Daube with Creamed Barley, peas, and fried rosemary
Colonial Lamb Daube with Creamed Barley, peas, and fried rosemary: ($24)
Daube is kind of a unique Southern dish in that it has a history in both the Lowcountry and South Louisiana, brought to colonial Carolina by the Hu... more »
Pairing: Nebbiolo or another high-acid red wine
farmers' market, heritage, historical dish, humanely raised, morels, regional favorite, regional specialty, sustainable, and whole animal
Posted 04/24/13 - Share this entry
Chatham Artillery Punch
Chatham Artillery Punch: ($10)
When we decided more than a year ago to make punch a part of our beverage program, the inspiration was two-fold: I had recently read David Wondr...
more »Pairing: Great company
house pickling, jam/preserves in cocktails, kitchen-crafted cocktails, punch, regional favorite, regional specialty, tea cocktails, and vintage cocktails
Posted 04/23/13 - Share this entry
Executive Chef/Owner
Big Jones
Chicago, IL
We do a lot with sweet corn, but I do have one yearly tradition with the first corn of the season, one which I celebrated just yesterday - summer corn pudding, which I like to serve with really pristine fresh fish. Yesterday, it was wood-grilled wild striped bass.
We also make sweet corn gazpacho, succotash, and one of my favorites - maque choux, which is an old old old South Louisiana recipe where the corn is cooked with salt pork, trinity, and okra. Some recipes call for roux, but I use the back of my knife to scrape the last droplets of milk from the cobs so the corn's natural stock can cream up the dish.
We also pickle corn into a relish which is great with fish or on salted meats.