Chef Kevin Gillespie’s true passion lies in incorporating fresh, organic and sustainable ingredients in all of his dishes. After graduating with honors from the Art Institute of Atlanta, the Georgia native worked in top restaurants in Oregon and Atlanta including the highly acclaimed Woodfire Grill. He opened his first restaurant Gunshow, in May 2013, a unique dining concept where dishes are served dim-sum style. In early 2015, Gillespie released Pure Pork Awesomeness: Totally Cookable Recipes from Around the World, a follow-up cookbook to Fire in My Belly, which was selected as a James Beard Award Finalist. Recently, Gillespie opened his second restaurant, Revival, in Decatur, Georgia, which is a fresh take on the traditional, family-style Sunday dinner, with a focus on farm-raised and artisan-prepared ingredients. Gillespie was one of the three finalists on the sixth season of Bravo’s “Top Chef” and was voted “fan favorite.” (photos and bio courtesy of Emily at Melissa Libby & Associates)
Fatback Fried Corn
From Kevin Gillespie’s book Pure Pork Awesomeness
5 Ears corn
3 Ounces fatback, cut into strips
1/2 Cup finely minced onion
2 Tbsp Heavy cream
2 Tsp Kosher salt
1/2 Tsp ground black pepper
1/2 Tsp freshly squeezed lemon juice
Remove the husks and silks from the corn and discard. Grate the corn on the largest hikes of a box grater. You’ll end up with about 2 cups corn.
Heat a large skillet over medium heat, add the fatback, and cook to render the fat. Using tongs, transfer the fried fatback to a plate and set aside. Pour the fat from the skillet into a small metal bowl. Put 2 tablespoons of the rendered fat back into the skillet and heat over medium-high heat. Add the onions and corn and cook for 30 seconds, tossing so they don’t stick. Add the cream, salt, and pepper and cook, stirring constantly until the corn releases its starch and thickens the mixture. When the corn basically binds into a blob remove from the heat and stir until the bubbles subside. Stir in the lemon juice and serve immediately. For a guilty pleasure, mince the fried fatback and use as a garnish.