Fresh and Sweet Downtown Detroit's Sweet Georgia Brown has introduced a new menu and has refreshed its interior look. New entrées include sea scallop and shrimp penne, veal loin scallopine, lobster and lump crabmeat stuffed shrimp with Dijon and vermouth cream, and more. Classic items remain, such as original fried lobster tail and the mixed seafood "martini" starter, with shrimp, scallops, lobster and lump crab. Open for dinner only, Sunday through Thursday from 4 to 10 p.m., and Friday and Saturday from 4 p.m. to midnight. At 1045 Brush St., Detroit; 313-965-1245.
Box eats Another downtown eatery, the Elwood Bar & Grill, has a deal that expands their reach beyond Detroit's sports parks. Their box lunches are available for delivery, though the quantities required make them more suitable for an institution than an individual. Such sandwiches as the Southwest chicken roll-up, the Elwood hero, and the Elwood turkey stack can come with such salads as grilled chicken Caesar, Ty Cobb, Greek and salmon dill. Open Monday 11 a.m.-2 p.m., Tuesday-Saturday 11 a.m.-8 p.m. and before and after every Detroit Tigers home game. At 333 Madison Ave., Detroit. Call 313-962-2337 or visit elwoodgrill.com for more information.
Eat the Page
Summertime calls for Southern recipes: corn bread, potato salad, green tomatoes in one form or another, all terrific sides to accompany that slow-cooked pork or saucy barbecued chicken. Bill Neal's Southern Cooking ($18.95, University of North Carolina Press) is considered a classic by those who know their Southern cuisine and a must for those who want to know how to prepare authentic grub. Hard to find for some time, it has recently been reissued and is a source for not only recipes, but also for the late author's musings on the history of Southern cookery.
A Tasty Beverage
Rum seems to be a recurring theme this summer and every summer. It tastes good with any fruit juice especially sweet-tart lime juice. Hence the lime daiquiri. Start with a shot of rum añejo, if you've got it, but light rum is fine. Add a splash of fresh lime juice and a splash of Rose's lime juice. Pour in enough simple syrup half water and half sugar to remove the pucker. Top it off with enough sparkling soda water to fill the glass. It can be shaken or served on the rocks. Adjust the proportions on the next one.
Some barbecue sauces have too much vinegar; others have too much sugar. This recipe is an all-purpose sauce that goes well with meat especially pork ribs and poultry.
1 cup ketchup, 1 cup cider vinegar, 4 tablespoons brown sugar, 1/2 cup prepared mustard (French's), 1/4 cup Worcestershire, 1 teaspooncayenne, 1 stick butter (optional), 1 cup water or less (optional)
Combine everything and simmer for about 20 minutes. If the sauce is too thick, add a little water, or if you really want to smooth it out, a few tablespoons of butter.Know of any new restaurants, special dinners or food-related events? Let us know. Send materials to email@example.com.