Category / Recipes

by thediningwinos

A SpringHouse Birthday

“We literally ordered one of everything on the menu.”

For my birthday this year, we spent the weekend at a little slice of heaven on earth, Lake Martin, Alabama. We arrived late Friday evening and promptly went to dinner at one of our favorite restaurants, SpringHouse. We arrived early in hopes of having time for cocktails and to also catch sunset off the upstairs porch. We arrived just in the nick of time and caught the sun just beginning to set behind the rolling hills and pine trees that color the horizon.

After enjoying our cocktails, we were seated near the chef’s counter in the downstairs dining room. One of our friends attending dinner with us this night was the opening bar manager at SpringHouse, so returning here for him was a very special treat. Before any of us could make an order, he told the waiter that we would just have one of everything on the menu, which is exactly what we proceeded in doing.

Some of the highlights of the starters were the boiled peanuts. You cannot get much more southern than serving boiled peanuts. I love them. They are the perfect southern snack. I enjoy them hot, and I enjoy them cold. I have even had a delicious boiled peanut soup that was simply boiled peanuts pureed into a smooth soup and seasoned to perfection. Another simple delight were the dressed cucumbers. This dish is very reminiscent of a dish my grandmother always has in her refrigerator during the southern summer months, cucumbers dressed in vinegar, salt, pepper, and a little bit of olive oil. When our summer garden produces cucumbers, this is something I love to have on hand to snack on. I like adding a little bit of sugar in some warm vinegar before pouring it over my cucumbers, but they are equally delicious without the added sugars. The final two highlights of the starters we had were the heirloom tomato pie and the grilled chicken sausage served over a delightful warm potato salad. The tomato pie was bright with acidity, and savory full of oozing pimento cheese. I could have eaten the entire pie by myself. The grilled chicken sausage was delightfully smoky, and the bed of potato salad was a southerner’s dream.

Our entrees were equally satisfying. Mr. Jim’s vegetable plate is one of the standout dishes for me. It was one of my favorite things to order at SpringHouse during the summer. I love fresh vegetables, and I love them even more when prepared by Rob McDaniel. The creamed sweet corn is to die for, and really could be your meal or your dessert. The squash gratin on the vegetable plate was also quite yummy. The squash still had a good bit of tooth to it, and you can pretty much put cheese on anything, and I’m going to love it.  For our proteins, we ordered the Tanglewood Farms chicken breast, the Black Angus ribeye, the pompano, and the pork loin. My favorites of this bunch were the ribeye and the pompano. You could not go wrong with any dish, but these two were my standout favorites.

Next time you and a group of friends go to dinner, just order one of everything on the menu and have a family-style dinner. Share laughs, delicious food and wine, and make memories that will last a lifetime!

SpringHouse sunsets cannot be beaten!

June 15, 2018 Menu

Grilled Chicken Sausage on a bed of creamy potato salad.

Dressed cucumbers.

Heirloom tomato pie.

Head-On Gulf Shrimp Cocktail.

Sauteed Squash.

Mr. Jim’s vegetable plate.

Tanglewood Farms Chicken Breast on limas and cornbread with a buttermilk aioli.

Hickory Grilled Pork Loin with balsamic and basil pesto.

Wood Oven Roasted Whole Pompano.

SpringHouse O.G.’s (L-R) Rob McDaniel (chef), John Mark Davis, (opening general manager), Grant Landry (opening bar manager)

by thediningwinos

Chicken Piccata

Here is my simple recipe for chicken piccata:

  • 1-2 boneless chicken breast (I like to cut mine in half and make thinner slices of chicken, so sometimes one breast is enough to feed two people)
  • Salt and peppers
  • 2-3 Fresh squeezed lemons
  • 1 small jar of capers
  • Stick of butter
  • Olive oil
  • Flour
  • Egg
  • Parmesan (if desired)

Butterfly the chicken breast reducing the thickness of the breast. I also use a meat mallet to pound the breast out even thinner. I like the crispiness that the thinner breast yield, and I find the chicken is easier to eat when thinner.

After cutting up the chicken, and getting it to the desired thickness I want, I season the chicken with salt and pepper on both sides. In a non-stick pan add half a stick of butter and several tablespoons of oil. You want a good enough amount to fry your chicken in. In another bowl mix together flour, salt, and pepper (and you can add Parmesan).

Once your oil/butter mix is hot enough to start frying, dredge the cuts of chicken in the flour and begin frying the chicken until golden brown on both sides. Set cooked pieces of chicken on a plate with a paper towel to remove any excess grease while cooking the remaining chicken. Once all chicken is completely cooked there should be little grease left in pan. I clean this out and start out with a fresh pan for making my sauce. Some people will leave the remaining grease, cleaning out any brown bits, a use this as a base for making the sauce.

With a clean pan, add another half stick of butter, the juice of about 2-3 fresh lemons, and the small jar of capers. Allow this to blend together and simmer for a few minutes. Add your cooked chicken to this sauce and let simmer for a few more minutes. I usually use a small spoon to help pour the sauce over the chicken as it simmers to help spread the flavor.

That’s it. Serve over noodles, mashed potatoes, or my favorite, wild rice. We also typically add a green vegetable such as broccoli or asparagus as a side.

This dish is excellent reheated the next day as well. Absolutely one of our favorites!