4 Nashville Summer Recipes You'll Love

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Nashville is a hub for entertainment, and that goes way beyond music. Food is a huge part of this city's culture, and there's no better leaders in this industry than Henrietta Red's Julia Sullivan and Salad for President's Julia Sherman.
Below are 4 recipes developed by the Julias for a special event in the Clary Barn, as seen in the June 2018 edition of Domino Magazine.
The Pink Dragon Cocktail 
  • 2 sprigs tarragon
  • 1 oz grapefruit juice 
  • ¾ oz lemon juice 
  • ¾ oz simple syrup
  • 2 oz gin or vodka (optional)
Muddle tarragon (just enough to break up the leaves) with the rest of the ingredients.
To make simple syrup: Mix ½ cup water and ½ cup sugar in a pot over low heat. Stir until sugar has dissolved without bringing to a boil. Let cool. 
Shake all ingredients together, strain into a Collins glass with ice, and top with soda water.

 

Chile Pulled-Chicken Salad With Bitter Greens, Peanuts & Charred Onion
Serves 4

For the salad 

  • ½ chicken, pulled (approximately 14 oz)
  • 1 Thai bird chile, deseeded and minced (optional)
  • 1 spring onion, quartered, root end intact
  • 12 oz arugula-and-chicory mix 3 breakfast radishes, sliced lengthwise paper thin on mandoline
  • ¼ cup dry-roasted peanuts
  • ¼ cup pickled watermelon
  • rind Avocado (optional)
  • Nasturtium petals (optional)
  • Cilantro (optional)
For the dressing 
  • 1 small red onion
  • 1 large garlic clove (skin on)
  • 1 star anise
  • 2 dried Pasilla Negro, New Mexican, or guajillo chiles
  • ¾ cup water
  • ¾ cup cider vinegar
  • 1 tbsp brown sugar
  • 1 tsp salt 1 bay leaf
  • 2 limes  cup olive oil
Place cut watermelon in a nonreactive bowl. Combine all ingredients except watermelon rind in a nonreactive saucepot and bring to a boil. Reduce to a simmer and stir until sugar is fully dissolved. Pour over watermelon rind and cover with plastic wrap, so the wrap has contact with the surface of the liquid. Cool to room temperature before refrigerating. 
In a hot, dry skillet, toast red onion, garlic clove with the skin, star anise, and dried chiles, removing the chiles and anise when they are fragrant but not burned. Allow the onion and garlic to blacken.
Add water and vinegar to a small saucepan with peeled garlic, brown sugar, salt, star anise, and bay leaf, and bring to a boil. Add chiles, reduce to a simmer, and cook, uncovered, for 15 minutes.
Transfer the chiles and vinegar mixture to a blender, and puree until smooth. Pour the puree into a jar, and add  cup of it back to the blender with the juice of 2 limes. With the blender running, add the oil in a steady stream, until emulsified and creamy.
Dress the chicken with the oil-less chile mixture to your taste, about  to ½ cup for half a chicken will suffice (save the extra for use in soups, dips, or as a marinade for meat). Stir to evenly coat, adding minced Thai chile if you want extra heat.
I
n a hot, dry skillet, char sliced spring onion on both sides, 3 minutes each side. It should be nice and blackened.
Toss greens with half the prepared dressing, season with a pinch of flaky sea salt, and toss to coat (use your hands; it would be gentler on the greens). Tuck dressed chicken in and around the greens, as opposed to piling it on top. Add charred onion, avocado, peanuts, and pickled watermelon rind (recipe below), and garnish with nasturtium and cilantro. Serve extra dressing on the side.

 

Chilled Corn Soup
Serves 6

  • 4 tbsp grape-seed oil
  • 1 white onion, medium dice
  • 1 fennel bulb, medium dice
  • 1 carrot, peeled and sliced
  • 2 garlic cloves, rough chopped
  • 1 serrano pepper, seeded and rough chopped
  • 4 cups sweet corn kernels
  • 16 oz coconut milk
  • 16 oz vegetable stock
  • 1 star anise
  • 2 sprigs tarragon
  • 3 tbsp lime juice
  • Salt, to taste
  • Freshly ground black pepper, to taste
For garnish
  • 6 oz jumbo lump crabmeat, picked
  • 1 tbsp shallots, minced 
  • 1 tsp serrano pepper, minced
  • 2 tbsp extra virgin olive oil
  • Lime juice, to taste
  • Salt, to taste
Heat grape-seed oil over medium-high heat. Sweat onion until translucent, add fennel and carrot, and continue sweating until they begin to soften. Add garlic and serrano pepper, and sweat until fragrant. Add corn kernels and cook, stirring occasionally, until they begin to caramelize. Add coconut milk and vegetable stock, whisk together, and bring to a simmer. Add star anise and tarragon. Simmer, stirring occasionally, until corn is tender (about 20 to 30 minutes).
Transfer soup to a blender, not filling more than halfway at a time. Cover top with a kitchen towel and start blending slowly, gradually increasing to high speed. Puree until smooth, adjusting seasoning to taste. Continue to puree soup in batches.
Strain through a fine sieve into a clean pot or bowl, using the back of a ladle to help push it through. Discard solids. Adjust seasoning with salt and pepper.
Chill soup for 6 hours to overnight. Stir in lime juice.
Make garnish: Toss crab, shallot, and serrano pepper with olive oil, lime juice, and salt. Divide soup into six bowls. Garnish each serving with crab salad and serve immediately.

 

Pickled Watermelon Rind
yields 3 cups

  • 3 cups watermelon rind, cleaned of green skin and pink flesh and cut into 1-inch rectangles
  • 1 ½ cups good-quality apple cider vinegar
  • ½ cup water ½ cup sugar 
  • 1 ½ tbsp kosher salt 
  • ¼ tsp coriander seed
  • ¼ tsp fennel seed
  • ¼ tsp black peppercorn
Place cut watermelon in a nonreactive bowl. Combine all ingredients except watermelon rind in a nonreactive saucepot and bring to a boil. Reduce to a simmer and stir until sugar is fully dissolved. Pour over watermelon rind and cover with plastic wrap, so the wrap has contact with the surface of the liquid. Cool to room temperature before refrigerating.
All images by Skye Parrot for Domino Magazine

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