Chef Steven Satterfield’s Savannah Red Rice

Savannah Red Rice

Cast-iron pots and pans have a long-standing tradition in American cookery, and Lodge Cast Iron has stood the test of time. I’m excited about a new project that I just completed with this great company, and will be sharing that information very soon. I did a promotion with Lodge Manufacturing Company last year for The Lodge Cast Iron Cookbook – named after this Tennessee foundry that has been making them for more than 100 years. It features classic recipes from cornbread to Julia Reed’s Succotash. Steven Satterfield, executive chef and owner of Atlanta’s Miller Union, shared his Southern-coastal approach to paella, one of my favorite dishes made with fresh Gulf Coast Seafood. Red Rice, a quintessential Southern favorite, has been around for more than 300 years. Time tested and with many versions, it appeared in the eariest cookbooks in Savannah and Charleston. (more…)