About the Dish

2 packets Turbinado Sugar
1/2 teaspoon PeachDish Salt
8 ounces Salad Tomatoes
6 ounces Cucumber
1/2 Red Onion
2 tablespoons White Wine Vinegar
3 packets Duke's Mayonnaise
2 packets Gulden's Spicy Brown Mustard
1 teaspoon Spice Blend
1 packet Crystal Hot Sauce
8 ounces Chicken Breast
1 pat Butter
2 Whole Grain Buns
Per Serving
Calories 650
Total Fat 35 g
Saturated Fat 8 g
Trans Fat 0 g
Cholesterol 100 mg
Sodium 1080 mg
Total Carbohydrates 59 g
Dietary Fiber 4 g
Sugar 21 g
Protein 32 g
Sheri Castle

Sheri Castle is an award-winning, professional food writer and culinary instructor. She is known for melding storytelling, humor, and culinary expertise, so she can tell a tale while making a memorable meal.

"I’ve been a cook and writer my whole life. I wrote my first original recipe and mailed it to a TV show when I was four years old. I was lucky enough to have been raised by one of those legendary Southern grandmothers who cooked with great skill and no recipes. Even when my cooking veered drastically away from Southern for a few years, she was always open to what I prepared and would taste anything." BOOKS: The Southern Living Community Cookbook: Celebrating Food and Fellowship in the American South; The New Southern Garden Cookbook: Recipes for Enjoying the Best from Homegrown Gardens, Farmers’ Markets, Roadside Stands and CSA Boxes, The University of North Carolina Press, 2011.; Sugar, Butter, Flour: The Waitress Pie Book; Le Creuset. PUBLICATIONS: Southern Living; Garden and Gun; Better Homes and Gardens; The New York Times; Eater; The Washington Post; The Atlanta Journal-Constitution; The Times Picayune; The Charlotte Observer; The Chicago Tribune; The Kitchn; NPR’s Kitchen Window; The Local Palate; Epicurious; Gravy (named 2014 Publication of the Year by James Beard Foundation); Taste of the South; Cornbread Nation; Bitter Southerner. AWARDS: 2011 American Institute of Wine and Food Foundation Scholarship for Recipe Writing presented in honor of Julia Child; 2012 International Association of Culinary Professionals (IACP) Burt Green Award for Instructional Writing with Recipes; 2012 Southern Independent Booksellers Association Cookbook of the Year; 2015 IACP Cookbook Award Finalist; New York Times Notable Cookbook; Washington Post Recommended Cookbook. For more information on Sheri Castle, visit shericastle.com

IPA

We are not going to repeat the India Pale Ale origin story, we pinky promise. Instead, we are going to take a moment and talk about alpha acids in hops. Bitterness in hops actually has a chemistry behind it—it comes from the alpha acids found in the hop resin. If ever you’re at a beer bar and the hop-head next to you orders an IPA and starts waxing philosophically about the alpha in the beer, you’ll know what they mean. For this dish of chicken and Alabama white sauce, we are going to add a little contrast in the form of an IPA to the meal.

Good People IPA, Birmingham, Alabama

Pinot Gris - Willamette Valley, Oregon

Pinot Gris from Oregon is richly textured and ripe with notes of apricots and melon. These notes make the white barbecue seem more mellow, and takes away the bite. Pinot Gris also does well with lighter meats like pork.

Montinore Pinot Gris, Willamette Valley, Oregon

METHOD

1
MISE EN PLACE • Halve tomatoes. • Slice cucumber. • Halve and peel onion. Slice 1/4 cup; save any extra for another use. • Split buns.
2
• In a bowl whisk together sugar, vinegar, 1 tablespoon olive oil, 1/4 teaspoon PeachDish Salt and 1/4 teaspoon black pepper. • Fold in tomato, cucumber and measured onion.
3
Season chicken on all sides with a total 1/4 teaspoon PeachDish Salt.
4
• In a medium bowl, combine mayonnaise, mustard and Fancy Joe seasoning. • Season to taste with hot sauce.
5
• Place a sauté pan over medium-high heat. Add 1 teaspoon olive oil. When oil is hot, add chicken. Cook without disturbing until browned on bottom, 3-4 minutes. • Flip, and cook until opaque throughout, 2-3 minutes. • Transfer chicken to a plate.
6
• Add butter to pan. • When butter melts, add buns, cut-side down. Toast until golden brown, about 2 minutes.
7
• Shred chicken. • Toss with sauce, and divide between buns.
8
Serve sandwiches with cucumber-tomato salad, and enjoy!

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