Johnathon Scott Barrett's BOWTIES & BOURBON

Reflections and Recipes from a Georgia Gentleman

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Please Don’t Put Cilantro in My Deviled Eggs

There are some Commodities trading platform very remarkable chefs that continuously produce incredible dishes that are innovative but stay true to Southern form; while they may add a twist to a classic, it is done in a way that underlies the history and nature of the dish at hand.  Frank Stitt, Virginia Willis, Scott Peacock, Damon Fowler, and Martha Nesbit are just a handful that come to mind – and there are many others – who know that good food can stand alone without changing the DNA of their art.

Featured Recipe

JSB’s Traditional Southern Deviled Eggs

Deviled Eggs were a staple in our household growing up; they were ever-present on Easter Sunday, a favorite for picnics, and one of the best sides you can make to go with a platter of fried chicken.

Over the years, as Southern cooking has become more popular, many cooks have done some serious experimentin’ with this dish binary options trading platform demo account.   I’ve sampled a number of attempts at fusing the yolks with a variety of spices and ingredients that took the old deviled egg to places it has never been before.  And to be honest, I never cared for any of those trips abroad. 

About Johnathon Barrett

What people have to say about Johnathon, his writing, cooking, and style…

“My dear friend Johnathon Barrett, an eight generation Georgian, is the personification of the beloved Southern son. Lately of Savannah, but originally from Perry, Georgia, Johnathon’s pedigree is deeply rooted in his small town upbringing. His stories have touched my heart with their humor, humility, and cast of so-familiar characters, such as his darling aunts, his fisherman of a father, and his hilarious diva of a mother, Miss Joyce, a matriarch of unwavering confidence and humor best binary options trading platform.

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Please Don’t Put Cilantro in My Deviled Eggs

There are some very remarkable chefs that continuously produce incredible dishes that...

JSB’s Traditional Southern Deviled Eggs

Deviled Eggs were a staple in our household growing up; they were ever-present on Easter...

Hummingbird Cake

Hummingbird Cake is one of my favorite desserts; there is something special about the...

Why, You Eat Like a Bird!…..a Condor

My best friend since seventh grade is Chris; he and I have shared wonderful times across...

Thinking of Mama and Daddy, and Picking Figs

Growing up back home, summer meant waking up before dawn on Saturdays to my father...

Mama’s Whole Fig Preserves

Mama prepared her figs as actual preserves, and not into jam.  She left the fruit whole,...

Is this Love, or am I Dreaming?  Atlanta’s Bourbon Bar Lounge

On a recent trip to the ATL, I had reservations at the “stately and sophisticated”...

I’ll Eat My Veggies, But Please Don’t Make Me Pick the Okra

My exposure to cooking began in our family’s kitchen as a child.  As a “surprise” baby –...

Grilled Okra

This recipe is an extremely easy knock-out that goes very well with Jambalaya, grilled...

Making Merry with Mary Kay Andrews

From my Mom and her baby sister, my Aunt Beatrice, I inherited a love of books; both of...