Southern Flair at The Farm House

farm house

Nashville, TN is known for country music, but the food scene in the Music City has many people traveling near and far to dine at restaurants with southern flair like Trey Cioccia’s The Farm House in the SoBro neighborhood

farm house

Trey, a Nashville native, had a dream of owning a restaurant with a Southern-farm-focused menu. And in 2013, it came true. The concept is to buy only from the United States and source a majority of the goods from the South, primarily within the community and surrounding cities. The menu is ever-changing, but you’ll always find Southern dishes that have Trey’s creative spin, such as pimiento cheese beignets and crispy sweet and sour pig ears. His approach is simple: “Great ingredients make great food. Don’t take shortcuts, and be true to your palate.” Check out these amazing recipes for Grilled Sweet Tea Quail with Cornbread Succotash, Southern Remedy cocktail, and a Bourbon and Plum Upside-Down Cake that Trey shared with us. 

Enter to win a basket full of local goodies that the Farm House is collecting from all around Nashville.

Grilled Sweet Tea Quail with Cornbread Succotash
Makes 4 servings
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Prep Time
30 min
Prep Time
30 min
Ingredients
  1. 2 quarts sweet tea
  2. 1 navel orange, halved
  3. 6 sprigs fresh thyme, divided
  4. 1 1/2 tablespoons kosher salt
  5. 2 teaspoons ground black pepper
  6. 4 semiboneless quail
  7. 4 cloves garlic, smashed
  8. Cornbread Succotash (recipe follows)
  9. Garnish: fresh thyme
Instructions
  1. In a large 3- to 4-quart container, combine tea, orange halves, 2 sprigs thyme, kosher salt, and pepper. Rinse quail, and place in brine. Cover, and refrigerate for 48 hours.
  2. Remove quail and brine from refrigerator 30 minutes before grilling. Spray grill rack with nonflammable cooking spray. Preheat grill to medium-high heat (350° to 400°).
  3. Remove quail from brine; discard brine. Pat quail dry; stuff each with 1 smashed garlic clove and 1 sprig thyme. Season lightly with salt and pepper. Grill quail, uncovered, 3 minutes per side or to desired degree of doneness.
  4. Place quail on a cutting board, and discard stuffing. Split quail into halves, cutting along backbone with kitchen shears or a sharp knife. Divide Cornbread Succotash among four plates, and top each with quail halves. Garnish with fresh thyme, if desired.
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Cornbread Succotash
Makes 4 servings
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Prep Time
15 min
Cook Time
20 min
Prep Time
15 min
Cook Time
20 min
Ingredients
  1. 2 slices bacon, diced
  2. 3 ears fresh corn, kernels removed
  3. 1 cup cooked black-eyed peas or field peas
  4. 1 tablespoon minced fresh thyme
  5. 1 cup diced heirloom tomatoes
  6. 1/4 cup heavy whipping cream
  7. 1/2 teaspoon salt
  8. 1/4 teaspoon ground black pepper
  9. 1 1/2 cups cubed cornbread, toasted
Instructions
  1. In a large skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove bacon, and drain on paper towels, reserving 1 tablespoon drippings in skillet.
  2. Add corn kernels, peas, and thyme to hot drippings in skillet, and cook, stirring occasionally, for 1 minute. Stir in tomatoes, cream, salt, and pepper, and cook for 3 to 5 minutes, stirring occasionally or until cream has thickened.
  3. Gently stir in toasted cornbread and bacon. Serve immediately.
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Southern Remedy
Makes 1 drink
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Prep Time
5 min
Prep Time
5 min
Ingredients
  1. 1 tablespoon warm water
  2. 1 tablespoon honey
  3. 2 ounces Sweet Tea
  4. 2 ounces bourbon
  5. 1 tablespoon fresh lemon juice
  6. 1 tablespoon Ginger Beer Base (recipe follows)
  7. 4 ounces ginger ale
  8. Garnish: lemon wedge, fresh mint
Instructions
  1. In a pint glass, stir together 1 tablespoon warm water and honey. Add Sweet Tea and next three ingredients.
  2. Add ice to glass.
  3. Top with ginger ale, and stir.
Notes
  1. Garnish with lemon wedge and fresh mint, if desired.
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Ginger Beer Base
Makes 10 servings
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Prep Time
15 min
Prep Time
15 min
Ingredients
  1. 2 cups thinly sliced, peeled ginger
  2. 1/2 cup blackstrap molasses
  3. 3 lemon sections
Instructions
  1. In the container of a blender, place ginger and remaining ingredients. Blend until smooth.
  2. Strain ginger mixture through a fine-mesh sieve into a small bowl, discarding solids.
  3. Refrigerate until ready to serve.
Notes
  1. Can be made 3 days in advance.
Celebrate Magazine http://www.celebratemag.com/
 

Bourbon and Plum Upside-Down Cake
Makes 1 (10-inch) cake
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Prep Time
25 min
Cook Time
50 min
Prep Time
25 min
Cook Time
50 min
Ingredients
  1. 3 large eggs, separated
  2. 3/4 cup butter, softened and divided
  3. 1 1/2 cups sugar
  4. 1/2 cup buttermilk
  5. 1 teaspoon vanilla
  6. 1 cup all-purpose flour
  7. 1/2 cup almond flour
  8. 1 teaspoon baking soda
  9. 1/2 teaspoon salt
  10. 1/4 cup bourbon
  11. 4 plums, pitted and sliced into eighths
  12. 3/4 cup firmly packed brown sugar
Instructions
  1. Preheat oven to 350°. Spray a 10-inch round cake pan with cooking spray. Set aside.
  2. In a large bowl, beat egg whites with a mixer at high speed until stiff peaks form. Set aside.
  3. In a large bowl, beat ½ cup butter with a mixer at medium speed until creamy. Gradually add sugar, beating until fluffy.
  4. In a medium bowl, whisk together buttermilk, vanilla, and egg yolks. Add to butter mixture, beating to combine.
  5. In a separate medium bowl, combine flours, baking soda, and salt. Add flour mixture to butter mixture, alternately with bourbon, beginning and ending with flour mixture, beating just until combined after each addition. Gently fold in beaten egg whites.
  6. Arrange plum slices in concentric circles in bottom of prepared pan.
  7. In a small saucepan, melt remaining ¼ cup butter over high heat. Add brown sugar, and cook, stirring constantly, for 3 to 5 minutes or until sugar has melted. Remove from heat, and quickly pour sugar mixture over plums. Spoon batter over sugar mixture.
  8. Bake for 45 to 50 minutes or until a wooden pick inserted in center comes out clean. Let cake cool in pan for 10 minutes. Run a knife around edge of cake, and then carefully invert cake onto a cake plate. If any plum slices stick, use an offset spatula to gently remove from pan and replace atop the cake.
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