The Golden Whisk Awards

Combining tomato and orange juice may seem surprising, but the result is deliciously refreshing. Drink it alone or with a shot of tequila. The taqueria’s choice is Jose Cuervo Tradicional Reposado.4 tablespoons diced onion

1 clove garlic, minced

1 chile de arbol

1 cup tomato juice

1 cup fresh orange juice

1/4 teaspoon salt

1/4 teaspoon white pepper

3/4 cup reposado tequila

Lime wedges and kosher salt, for garnish 1/4 lime, cut into wedges

1/4 orange, cut into wedges

Crushed ice

1/4 cup reposado tequila

1/4 cup fresh lime juice

Kosher salt

Lemon-lime soda

Orange slices, for garnish

Horse’s Neck (With a Kick)

Hands on: 5 minutes Total time: 1 hour, 5 minutes (includes cool time) Makes: 1 cocktail

Chris McNeill of Marietta’s Seed Kitchen & Bar is a big bourbon lover, and bourbon and ginger lovers will love this drink. Instead of the ginger-lemon syrup, you may substitute plain ginger syrup (see below). Blenheim Ginger Ale is delicious, but can be hard to find in Atlanta; one reliable source is Candler Park Market. McNeill uses the spicy Blenheim, which is not labeled as such, but has a bright pink cap. (The gold cap works well, too.) Or, you may use any ginger ale of choice.

For the ginger-lemon syrup:

1 pint simple syrup

2 tablespoons chopped fresh ginger

6 to 8 Thai basil leaves

2 small Thai chiles

zest of 1 lemon

2 1/2 ounces fresh lemon juice

For the cocktail:

1 1/2 ounces Lexington bourbon

3/4 ounce ginger-lemon syrup

2 dashes Jerry Thomas’ Own Decanter bitters

Blenheim spicy ginger ale (or other ginger ale of choice)

Long strip of lemon peel for garnish (optional)

To make the ginger-lemon syrup: Place simple syrup, ginger, basil leaves, chiles and lemon zest in a medium boiler. Bring to a boil over medium-high heat. Reduce to medium and simmer, uncovered, for 20 minutes. Add lemon juice and simmer 10 more minutes. Cool for about 30 minutes and strain. Makes about 1 1/4 cups syrup. Store leftover syrup in a tightly sealed container in the refrigerator.

To make the cocktail: Pour bourbon and ginger-lemon syrup in a cocktail shaker. Sprinkle with bitters. Cover with ice. Shake well and strain into a glass with ice. Top with ginger ale, and garnish with lemon peel.

Per serving: 160 calories (percent of calories from fat, 0), no protein, 14 grams carbohydrates, no fiber, no fat, no cholesterol, 7 milligrams sodium

For the ginger simple syrup:

1 cup granulated sugar

1 cup water

1 tablespoon (or more) chopped ginger

Place granulated sugar, water and chopped fresh ginger in a small boiler. Bring to a boil over medium high heat. Stir well to dissolve sugar. Remove from heat. Cool for 30 minutes, and strain. Makes 1 1/2 cups. Leftover syrup may be stored in an airtight container in the refrigerator.

The Drafting Table’s Braised Kale

Hands on: 15 minutes Total time: 1 hour, 45 minutes

Makes: 8 cups

If there’s one recipe that will convert the person who says “I don’t like greens, ” this is it. The secret to this dish is the long simmering of the sauce. The kale itself is only lightly cooked. This recipe comes from The Drafting Table in the Pencil Factory Lofts just east of downtown Atlanta.

4 Roma tomatoes

2 tablespoons olive oil

1 small red bell pepper, diced

1 small sweet onion, diced

1 small carrot, diced

1/2 stalk celery, diced

5 cloves garlic, minced

2 cups chicken stock

1/4 cup red wine

1/4 cup white vinegar

1/4 cup tomato paste

2 tablespoons chopped fresh thyme

1 tablespoon sherry vinegar

1/4 cup roasted peanuts

2 bunches kale cleaned, tough stems removed, coarsely chopped (about 2 pounds)

Salt

Bring a large pot of water to a boil and add tomatoes. Boil for 30 seconds, then remove and place in a bowl of ice water. When tomatoes have cooled, slip off the skins and dice the tomatoes. Set aside.

In a large saucepan, heat olive oil over medium-high heat. Add bell pepper, onion, carrot, celery and garlic and cook until onions become translucent, about 5 minutes. Add stock, wine, white vinegar, tomato paste, thyme and sherry vinegar. Reduce heat to simmer and cook sauce for 1 hour. Add peanuts and cook 30 minutes more. Add kale and reserved diced tomatoes. Cook until kale has wilted and turned bright green, about 5 minutes. Season to taste. Serve immediately. Can be made ahead and refrigerated up to 3 days.

Per ½-cup serving: 96 calories (percent of calories from fat, 35), 4 grams protein, 11 grams carbohydrates, 2 grams fiber, 4 grams fat (trace saturated fat), no cholesterol, 89 milligrams sodium.

Perfectly Grilled Tri-Tip Roast

Hands on: 30 minutes Total time: 6 hours, 30 minutes Serves: 6

1 2- to 3-pound tri-tip roast

1/2 cup olive oil

6 cloves garlic, crushed

1 shallot, finely minced

1 tablespoon dried oregano

1 teaspoon freshly cracked black pepper

1 lime

For the marinade:

Combine the olive oil, garlic, shallot, oregano and black pepper in a heat-proof container and microwave for 45 seconds on high.

When the marinade has cooled slightly, add the juice and zest from the whole lime. Set marinade aside to cool completely.

Meanwhile, trim the layer of fat from the tri-tip.

Place the tri-tip in a large plastic zip lock bag and add the cooled marinade. Press or massage the bag to coat the meat with the marinade, which looks like a cross between a rub and a marinade. Refrigerate for 6 hours or overnight.

About 45 minutes before you’re ready to grill, take the tri-tip from the refrigerator to bring it almost to room temperature so that it’ll cook evenly.

Remove the meat from the bag and leave as much of the marinade on the meat as you can. Sprinkle the tri-tip with salt to taste.

To grill:

I use a gas grill, which I heat to 500 degrees to get a good crusty sear on the meat. Cook the tri-tip for about 4 or 5 minutes on both sides until you get a good sear on each side.

Lower the heat to about 400 degrees, and cook each side an additional 8-10 minutes. Depending on the size, the tri-tip should be medium rare.

When done, remove the meat from the grill and let it rest for about 10 minutes before slicing.

Slice thinly against the grain.

Per serving: 313 calories (59 percent from fat), 30 grams protein, 2 grams carbohydrates, trace fiber, 20 grams fat (8 grams saturated), 98 milligrams cholesterol, 87 milligrams sodium.

Basque-Style Garbanzo Beans

Hands on: About 20 minutes Total time: About 4 hours, 20 minutes Serves: 12

Santa Maria tri-tip barbecue traditionally includes pinquito beans, native to the area. But these savory Basque-style beans provide a perfect side dish.

1 pound dried garbanzo beans, cleaned and soaked in water overnight

A few hunks of Trader Joe’s uncured applewood-smoked bacon ends and pieces (or 5 strips of thick bacon, or 1 smoked turkey wing or a smoked ham hock)

4 large shallots, thinly sliced into rings

1 green bell pepper, diced

4 garlic cloves, minced or crushed

1 teaspoon smoked paprika (I like hot, but you can use sweet if you prefer.)

1 tablespoon dried, crushed oregano

4 or 5 whole bay leaves

1 14.5-ounce can diced tomatoes

1 teaspoon sugar

Splash of Worcestershire sauce

Water or stock

Salt and pepper to taste

Place a large Dutch oven over medium heat, add the bacon or other smoked meat. If you’re not using bacon, add 1 tablespoon of olive oil to the pan. Stir the bacon around until it gets crispy. If you’re using the bacon hunks, ham hock or smoked turkey wing, stir them around in the hot oil for a couple of minutes to slightly brown the meat.

Lower the heat and add the shallots and bell pepper, stir until veggies are soft. Add a dab more olive oil if your pan is too dry.

Add the garlic, smoked paprika, oregano and bay leaves. Stir for a minute or so, but make sure not to burn your garlic.

Raise the heat to medium high and add the tomatoes, scraping the bottom of the pan to loosen any bits. Add a can of water or stock, letting the mixture bubble for a few minutes.

Add the sugar and Worcestershire sauce, and stir in the beans. Now, add 4 cans of water or stock.

Add about 1 teaspoon of salt and pepper. You can use more salt later when the beans are done and you taste for seasonings.

Bring the mixture to a boil, uncovered, then lower the heat to simmer. Cook covered on low for about three hours. Stir occasionally.

After about three hours, remove the lid, turn up the heat and let the garbanzos bubble lightly until much of the liquid has evaporated and thickened slightly.

Per serving: 144 calories (4 percent from fat), 9 grams protein, 27 grams carbohydrates, 8 grams fiber, 1 gram fat (trace saturated fat), no cholesterol, 81 milligrams sodium.

Lemon Icebox Pie with Saltine Crust and Sea Salt

Hands on: 15 minutes Total time: 2 hours, 40 minutes (includes 30-minute cooling time for pie shell and 1 hour chill time for pie) Serves: 6-8

This recipe is adapted from one by chef Bill Smith of Crook’s Corner in Chapel Hill, N.C. He calls his dessert Atlantic Beach Pie. You can use lemon or limes. One of these days, I am going to try it with grapefruit.

For the crust

1 1/2 sleeves of saltine crackers

1 stick softened butter

3 tablespoons sugar

For the pie filling

1 can (14 ounces) sweetened condensed milk

4 egg yolks

1/2 cup lemon or lime juice or a mixture of the two

1 cup heavy whipping cream

1 tablespoon confectioner’s sugar

Lemon slices for garnish (optional)

Coarse sea salt

Crush saltines roughly with hands, and dump them into a food-processor bowl. Pulse a few times until the crackers are starting to crumble. Add butter and sugar and continue to pulse until fine. Don’t over-pulse; you want a bit of texture to the crumb —- not dust. (As an alternate method, you may crush the crackers in a large bowl by hand, and knead in the butter and sugar with your hands.) Dump crumbs into an 8- or 9-inch pie pan, and press to form a pie shell. Chill for 15 minutes.

While the pie shell is chilling, preheat oven to 350 degrees. Bake for 18 minutes, or until the crust is beginning to brown.

In a medium bowl, beat the egg yolks into the condensed milk; then beat in the citrus juice until the mixture is well combined. Pour into the shell and bake for 16 minutes, or until the filling has set. Allow the pie to cool on a wire rack, about 30 minutes.

Place heavy whipping cream in a medium mixing bowl and whip until the cream begins to set. Add confectioners sugar and whip until firm. (You may add a little sea salt to the whipped cream if desired). Carefully spread the whipped cream over the top of the pie, taking care not to break off crumbs. Garnish with lemon slices if desired. Chill for at least one hour before serving. The pie will slice better when it is quite cold. Slice and sprinkle each slice with a little sea salt if desired.

Per serving, based on 6: 900 calories (percent of calories from fat, 48), 15 grams protein, 103 grams carbohydrates, 2 grams fiber, 48 grams fat (25 grams saturated), 260 milligrams cholesterol, 1,287 milligrams sodium.

Georgia Peach Blueberry Buckle With Georgia Rum and Pecans

Hands on time: 30 minutes Total time: 90 minutes, plus 20 minutes for cooling Serves: 8

This cake-like buckle has the flavor and texture of a blondie, with fruit folded into the batter, and baked in a cast iron skillet for a crispy crust and gooey center. Georgia pecans and Richland Rum add to the local flavor.

1/2 cup (1 stick) unsalted butter, softened, plus more for skillet

3/4 cup plus 2 tablespoons brown sugar

3 large eggs

1 tablespoon or more to taste Richland Rum or other sugar cane rum

1 1/4 cups all-purpose flour (spooned and leveled)

1/4 teaspoon baking powder

1/2 teaspoon salt

1 1/2 pounds peaches, pitted, peeled, and cut into 1/2-inch pieces (4 cups)

1 cup blueberries

1/2 teaspoon ground cinnamon

1/3 cup chopped pecans

Preheat oven to 350. Butter a 10-inch cast-iron skillet, 9-inch square baking pan, or 2-quart shallow baking dish. In a large bowl, cream butter and 3/4 cup sugar with an electric mixer until fluffy. Add rum and eggs, one at a time, and beat to combine.

In a medium bowl, whisk together flour, baking powder, and salt. With mixer on low speed, gradually add flour mixture to butter mixture; beat until incorporated to make a batter. Fold in peaches and blueberries. Spread batter in prepared skillet.

In a small bowl, mix together remaining 2 tablespoons sugar, cinnamon, and pecans. Sprinkle mixture over top of batter. Bake until a toothpick inserted in center comes out clean and topping is golden, 45 to 50 minutes. Let cool 20 minutes before serving with whipped cream or ice cream.

Per serving: 336 calories (percent of calories from fat, 45), 5 grams protein, 41 grams carbohydrates, 3 grams fiber, 17 grams fat (8 grams saturated), 112 milligrams cholesterol, 181 milligrams sodium.

Easy Linguine with Scallops and Brown Butter

Hands on: 10 minutes Total time: 10 minutes Serves: 4

Pasta stirred with brown butter and sprinkled with bread crumbs is a comforting, homespun dish that can be made in minutes. Add scallops and you have a dish fit for company. You can prepare this in the time it takes to boil pasta. Make it a vegetarian entree by substituting blanched vegetables (such as asparagus or cauliflower) for the scallops. Some people have trouble telling when a fat sea scallop is done; quartering them makes the job easy.

16 ounces linguine (may use spaghetti, angel hair, fettuccine or other pasta of choice)

6 tablespoons butter

12 large sea scallops (about 1 pound), chopped into quarters

1 1/2 tablespoons minced garlic

2 teaspoons freshly squeezed lemon juice

1 cup toasted breadcrumbs (preferably homemade), plus more for garnish

2/3 cup chopped parsley

kosher or sea salt

freshly cracked black pepper

Boil pasta in a large pot of salted water over medium-high heat until al dente, about 8 minutes. Drain and set aside in a large bowl.

While pasta is boiling, melt butter in a cast-iron skillet over medium-low heat. Cook the butter, stirring regularly, until the solids are just beginning to turn brown, about 3 minutes. Spoon about 1 teaspoon butter over the breadcrumbs and toss to coat. Add the scallops and cook until they are just cooked through, about 1 minute.

Remove from heat and stir in garlic and lemon juice. Dump the scallops and brown-butter sauce over the pasta. Add breadcrumbs and parsley, and toss to combine. Season with salt and pepper. Divide into four large serving bowls and garnish with breadcrumbs.

Per serving: 789 calories (25 percent from fat), 37 grams protein, 109 grams carbohydrates, 4 grams fiber, 21 grams fat (11 grams saturated), 84 milligrams cholesterol, 635 milligrams sodium.

Pulled Lamb Barbecue

Hands on: 30 minutes Total time: 5 hours Serves: 8

The flavor of this lamb barbecue is simple, smoky, and earthy. Lamb is less fatty than pork, so it doesn’t call for a sweet element, which makes it a great vehicle for what’s so great about barbecue —- the smokiness. You can eat the pulled lamb by itself with just the warm jus on the side for dipping. Or serve it on slider buns topped with pickles and Duke’s mayonnaise.

For the spice rub:

2 tablespoons kosher salt

1 tablespoon freshly ground black pepper

1 tablespoon dry mustard

1 tablespoon smoked paprika

1 tablespoon ground cumin

1 tablespoon garlic powder

1 tablespoon brown sugar

1 teaspoon cayenne pepper

For the lamb:

1 lamb shoulder roast (roughly 3 pounds)

5 cups beef stock

1/4 cup apple cider vinegar

1 tablespoon soy sauce

1 teaspoon Tabasco sauce

To make the rub:

In a small bowl, combine all the ingredients and mix well. Pat the shoulder all over with the spice rub, applying as thick a layer as you can. Let the meat rest for about an hour. (Any extra rub can be stored in an airtight plastic container in the refrigerator for a month or two.)

To cook the lamb:

Heat an outdoor smoker or grill to 250 degrees. Add some hickory wood chips. When the chips start to smoke, place the lamb shoulder on the coolest part of the grill, close the lid, and smoke for 1 1/2 hours. Check the heat occasionally: The grill temperature should not get above 250 degrees, but it should still be hot enough for the chips to keep smoking, and you can add a handful of chips when you check the temperature. The rub should look like a nice dark crust.

Preheat the oven to 300 degrees.

Transfer the lamb to a roasting pan. Add the beef stock, cider vinegar, soy sauce and Tabasco sauce, Cover loosely with aluminum foil. Place in the oven and slow-roast the lamb for 3 hours. It should become very tender.

Remove the lamb from the roasting pan (set the pan aside and shred the meat while it is still hot). Use two forks to pull the meat apart, or put on some disposable gloves and use your hands.

Strain the braising liquid, which will have absorbed a lot of the smoky flavor and use it as a dipping jus.

Adapted from “Smoke and Pickles: Recipes and Stories from a New Southern Kitchen” by Edward Lee (Artisan, $29.95).

Per serving: 306 calories (percent of calories from fat, 73), 19 grams protein, 1 gram carbohydrates, trace fiber, 24 grams fat (10 grams saturated), 81 milligrams cholesterol, 727 milligrams sodium.

Chicken-Asparagus Soup with Almond Matzo Balls

Hands on: 45 minutes Total time: 3 hours, plus chilling time Serves: 8

Some people like their matzo balls light and airy. Others prefer a more substantial matzo ball. Faye Levy characterizes these as “floaters” or “sinkers.” To make the matzo balls in this recipe even lighter, add 1/2 teaspoon baking powder when not serving for Passover.

The recipe is modeled after one Levy learned from her mother. “My mother taught me that light matzo balls require a very soft batter and gentle shaping. If the batter is firm enough so the balls can be formed in a neat, perfectly round shape, they will not be fluffy, ” she writes.

Executive chef Emily Jane Phillips of Added Touch Catering says cooking the matzo balls separately is important in order to have a perfectly clear soup. If you like, strain the cooking liquid with a fine mesh sieve and add it back to the soup.

12 cups cold water

1 (3 1/2-pound) chicken

4 celery stalks, divided

1 whole carrot and 1/4 cup diced carrot

1 whole parsnip and 1/4 cup diced parsnip

1 large onion, peeled

5 sprigs parsley

3 sprigs dill

Salt and pepper

1 tablespoon snipped fresh dill, plus more for garnish

2 eggs

2 tablespoons vegetable oil

1/2 cup matzo meal

2 tablespoons very finely chopped blanched almonds

1 tablespoon water, more if needed

8 spears asparagus, ends trimmed, cut on the bias into 4 pieces each

In a large stockpot, combine water, chicken, 2 whole stalks celery, the whole carrot, whole parsnip, onion, parsley, dill and a pinch of salt. Bring to a boil. Partly cover and simmer 2 hours, skimming occasionally. Remove from heat, discard vegetables and drain chicken. Remove meat from chicken, cut into bite-size pieces and refrigerate. Strain broth and chill. Fat will rise to the top and congeal; remove fat and discard. Broth and chicken can be prepared up to 3 days ahead.

Make matzo balls in a medium bowl by lightly beating eggs with oil. Add matzo meal, almonds and 1/2 teaspoon salt. Stir until smooth. Stir in water to make a soft batter. Let mixture stand 20 minutes.

In a large saucepan, bring 6 cups chicken broth to a boil. With wet hands, divide matzo ball mixture into 8 portions and roll between your palms into a ball; mixture will be very soft. Gently slide balls into boiling broth. Cover and simmer over low heat for about 30 minutes, or until firm. Cover and keep warm until ready to serve. Matzo balls can be cooled and refrigerated in their cooking liquid up to 2 days ahead. Reheat gently in cooking liquid before serving.

When ready to serve, make soup by bringing remaining broth to a simmer. Dice remaining 2 celery stalks. Add diced carrot, diced parsnip and diced celery to broth and simmer 8 minutes. Add asparagus and cook 2 minutes. While vegetables are cooking, reheat matzo balls if they’ve been made ahead. Add reserved chicken to broth and season to taste. Ladle broth with chicken and vegetables into serving bowls and add matzo balls. Serve hot, garnished with fresh dill sprigs, if desired.

Adapted by Emily Jane Phillips from a recipe in “Faye Levy’s International Jewish Cookbook.”

Per serving: 295 calories (37 percent from fat), 24 grams protein, 22 grams carbohydrates, 4 grams fiber, 12 grams fat (3 grams saturated), 113 milligrams cholesterol, 155 milligrams sodium.