About the Dish

Per Serving
Calories 610
Total Fat 9 g
Saturated Fat 2 g
Trans Fat 0 g
Cholesterol 70 mg
Sodium 890 mg
Total Carbohydrates 90 g
Dietary Fiber 10 g
Sugar 11 g
Protein 39 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

Berliner Weisse

Berliner Weisse is a style of beer has been gaining in popularity with the rise of sour beers. Three Mile is the Currahee version of a Berliner Weisse and drinks very smooth, almost as smooth as a lager. Kettle soured and dry hopped with Citra hops, Three Mile has a decidedly smooth citrusy finish complementing the spice and citrus flavors in the jerk chicken.

Viognier - Condrieu, France

Every once in a while, it’s worth it to pick up a benchmark wine- a wine where the grape and the place it comes from are truly one in the same. It’s like calling a tissue Kleenex or a copy machine Xerox. The village of Condrieu is that place for Viognier, and you should drink it for a point of reference if nothing else. It works here because tropical fruits and well-integrated oak balance the jerk spices and citrus. It’s a full-bodied wine with moderate acidity, and tames bold flavors with ease.


MISE EN PLACE • Peel and thinly slice shallot. • Zest orange. Discard peel, and cut flesh into segments. • Zest and juice lime. • Discard pepper stems and seeds. Dice flesh. • Pick and roughly chop cilantro leaves. • Rinse and drain beans. • Halve chicken crosswise.
• Place a small saucepan over high heat. Add rice, shallot, 1 1/2 cups water and 1/4 teaspoon PeachDish Salt. • When water boils, reduce heat to medium-low. Cover, and cook until all liquid has been absorbed and rice is tender, about 15 minutes. • Remove from heat. Set aside, covered, until ready to serve.
In a bowl, toss chicken with 1/4 teaspoon PeachDish Salt and half of Saucinade.
• Place a skillet over medium heat. Add 1 teaspoon olive oil. When oil is hot, add chicken. Cook without disturbing until browned on bottom, 3-4 minutes. • Flip chicken. Cook until chicken is browned on other side and opaque throughout, 3-4 minutes. Note: Saucinade will darken as it cooks. Reduce heat if it begins to scorch.
• Pour rice into a large bowl. Fluff with fork. • Fold in remaining 1 tablespoon jerk sauce, 1 teaspoon olive oil, orange zest and lime zest.
Stir in black beans and peppers. Taste and adjust seasoning as desired with PeachDish Salt.
• Divide rice and chicken between 2 plates. • Drizzle chicken and rice with lime juice. • Scatter oranges and cilantro on top, and enjoy!