From the menu of ... Horseradish Grill

Q: Succotash is a seasonal dish served at the Horseradish Grill. Could you please get the recipe?

Thanks. I enjoy your column.

-- James Lord, Dublin

A: Steve Alterman, proprietor of Horseradish Grill, sent his thanks to our readers for their interest in these recipes steeped in Southern tradition. He wrote, “Our biscuit recipe is the original recipe brought to us by our inaugural chef, Scott Peacock. I recall Scott’s mentor, Edna Lewis of blessed memory, sitting in our kitchen and coaching, or was it coaxing, Scott, to make them as well as she had. I understand that butter or Crisco are acceptable as substitutes for the lard.”

The author of the succotash recipe was the restaurant’s third chef, Tom McEachern. The restaurant has a garden in its backyard, and McEachern asked the gardener to plant lady peas. “She did and they arrived that summer about five years ago with a vengeance (which is to say, all at once). We had to cook them or lose them, so Tom found a recipe that dates back to at least 1929, and it complemented our horseradish-crusted grouper, so it stuck,” Alterman wrote.

The restaurant serves succotash in the summer when the peas are fresh, but you can use frozen peas if you start craving succotash out of season. “Fresh lady peas and other shelled peas are not cheap, and they are sometimes difficult to find. Their growing season is right in the heart of summer, and usually can be found at roadside stands from late May through August,” Alterman wrote. In season, fresh shelled summer peas also can be found at local farmers markets and at the State Farmers Market in Forest Park.

Is there a recipe from a metro Atlanta restaurant you'd like to make at home? Tell us and we'll try to get it. We'll also test it and adapt it for the home kitchen. Because of volume, we can't answer all inquiries. Send your request, your address and phone number to fromthemenu@gmail.com and put "From the menu of” and the name of the restaurant in the subject line.

Horseradish Grill’s Buttermilk Biscuits

Hands on: 10 minutes

Total time: 20 minutes

Makes: 12 biscuits

The restaurant prefers White Lily flour for these biscuits.

1 pound soft wheat flour (3 1/4 cups), plus extra for flouring working surface

1 tablespoon plus 1 teaspoon baking powder

1/2 teaspoon salt

1/4 pound lard (1/2 cup)

1 1/2 cups buttermilk, more if needed

1 tablespoon unsalted butter, melted

Preheat oven to 425 degrees. Lightly grease a small baking sheet.

In a large bowl, stir together flour, baking powder and salt. Cut in lard. Add buttermilk and mix slowly. Add more buttermilk if necessary to make a dough that is soft, but not too sticky. Turn dough out onto a lightly floured surface. Pat into an 8-by-6-inch rectangle 1/2-inch thick. Using a floured knife, cut the dough into 12 squares. Prick each square with a fork and arrange squares on baking sheet. Bake 5 minutes, rotate baking sheet and bake 5 minutes more or until tops are golden. Remove from oven, brush with melted butter and serve immediately.

Per biscuit: 233 calories (percent of calories from fat, 42), 6 grams protein, 29 grams carbohydrates, 5 grams fiber, 11 grams fat (5 grams saturated), 12 milligrams cholesterol, 280 milligrams sodium.

Horseradish Grill’s Succotash

Hands on: 15 minutes

Total time: 1 hour, 15 minutes

Serves: 6

1 pound lady peas, small limas or crowder peas

1/2 teaspoon salt

1 tablespoon unsalted butter

4 ears fresh corn, husked, kernels cut from cob

1 small onion, diced

1 teaspoon minced garlic

1 small red pepper, diced

2 tablespoons chopped parsley

In a medium saucepan, cover peas with water and add salt. Bring to a boil, then reduce heat and cook until peas are just tender. Time will vary according to size and freshness of peas from 20 to 40 minutes.

While peas are cooking, in a large skillet, melt butter. Add corn, onion and garlic. Sauté until onion is cooked through. When peas are done, drain and add to skillet. Add red pepper pieces and parsley. Taste for seasoning and serve immediately.

Per serving: 330 calories (percent of calories from fat, 8), 18 grams protein, 61 grams carbohydrates, 16 grams fiber, 3 grams fat (1 gram saturated), 5 milligrams cholesterol, 23 milligrams sodium.