Seared Perfection

To sear a filet of fish you need a well-seasoned, heavy duty, French steel pan. (See “Chef’s Secret”.) Searing or browning, also know as the Maillard reaction, caramelizes the natural sugars and proteins on the surface of the fish (or meat) and gives it more profound flavor. You also need a good exhaust fan or some open windows in the kitchen as high heat cooking can produce a lot of smoke.

The Engine behind the Grill!

An INTERVIEW with Robert Stehling

2008 James Beard Award Winner “Best Chef Southeast”

Chef Stehling works on his 1969 Plymouth Barricuda on a well deserved day off! Robert Stehling spends a lot of time under the hood and over the grill and we don’t mean just at Hominy Grill, we mean his 1968 Plymouth Barracuda. We spoke with him about his vintage ride and a few other things.