Blog :: 06-2020

Charming Cottage with Chimneytop Mountain View

This charming cottage is located in the well established, gated community of The Chattooga Club on Highway 107 South. The vaulted ceilings of the main level highlight the impressive stone wood-burning fireplace in the great room. Two bedrooms and baths round out the main level with a third bedroom and bath upstairs. A loft adjoins the upstairs bedroom and could be used as an office, family gathering area, or extra sleeping space. Admire the pretty view of Chimneytop Mountain from the outdoor deck with a wood-burning stone fireplace while enjoying evening cocktails on cool summer evenings. 

The mature landscaping is replete with indigenous trees, shrubs, and flowering plants. Property owner amenities include Mac's View, a beautiful picnic spot just a short walk away, a perfect spot to enjoy the incredible evening sunsets. A fully stocked trout lake is nearby, as well. Club membership is by member referral and board approval only.

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Contemporary Haven with Incredible Views in Wade Hampton

Tour this contemporary masterpiece for an awe-inspiring experience! Filled with natural light, this luxurious home boasts a spacious gourmet kitchen, a family room, an office/den, two laundry rooms, a wine cellar, an elevator, and an inviting, three-season porch that can be enclosed or left open and screened, complete with stone fireplace.

Designed by Al Platt and sitting on over five acres, this home is perfectly sited for taking in the highly desirable eastern views of the Nantahala Forest. A wall of windows in the living room displays the panoramic mountain views while an impressive stacked stone fireplace provides a welcoming ambiance. The sumptuous master suite on the main level includes a sitting room, a private screened porch and bath with deep soaking tub, a separate shower, double sinks, and heated floors. The lower level offers three bedroom suites and a spacious family room with a beverage center. This home's opulent, high-end finishes will not disappoint and were designed to stand the test of time, such as the metal shingle roof (noted for at least a 50-year life).

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Simple Summer Recipes

4 Easy Steps to an Aperol Spritz

Fill a wine glass with ice.
Combine equal parts of Prosecco and Aperol.
Add a dash of soda.
Garnish with an orange slice.

 

Foil-Wrapped Baby Back Ribs

RUB 

1 T. kosher salt
2 tsp. paprika
2 tsp. granulated garlic
2 tsp. dried thyme
1⁄2 tsp. freshly ground black pepper 
2 racks baby back ribs, each about 2 pounds 
1 cup prepared barbecue sauce 

 

INSTRUCTIONS 

Soak the wood chips in water for at least 30 minutes (wood chips are optional if you want a smokier flavor). 
Prepare the grill for direct cooking over medium heat (350° to 450°F). 
In a small bowl mix the rub ingredients. 
Remove the membrane from the back of each rack of ribs. Cut each rack crosswise in the middle to create two smaller racks. 
Season each half rack evenly with the rub. Using eight 18-by-24-inch sheets of heavy-duty aluminum foil, double wrap each half rack in its own packet. 
Brush the cooking grates clean. Place the ribs on the grill over direct medium heat and cook for 1 hour, with the lid closed, occasionally turning the packets over for even cooking, making sure not to pierce the foil. 
Remove the packets from the grill and let rest for about 10 minutes. Carefully open the foil packets, remove the ribs, and discard the rendered fat and foil. 
Drain and add the wood chips to the charcoal or to the smoker box of a gas grill, following manufacturer’s instructions, and close the lid. When the wood begins to smoke, return the ribs to the grill, bone side down. Grill over direct medium heat, with the lid closed as much as possible, until they are sizzling and lightly charred, 10 to 12 minutes, turning and basting once or twice with the sauce. Remove from the grill and let rest for about 5 minutes. Cut into individual ribs and serve warm with any remaining sauce. 

Recipe from Weber's Time to GrillTM by Jamie Purviance 
 

 

Grilled Peach, Onion & Bacon Salad with Buttermilk Dressing 

Total Time: 45 minutes | Serves 8

 

Ingredients 

How to Make It 
Step 1 Preheat the oven to 325°. In a small bowl, whisk the mayonnaise with the sour cream, buttermilk, mint, parsley, chives and vinegar and season with salt and pepper. Refrigerate. 
Step 2 Line a large rimmed baking sheet with parchment paper. Arrange the bacon slices on the sheet in a single layer and sprinkle with the brown sugar and cayenne. Bake for about 25 minutes, until caramelized (the bacon will crisp as it cools). Let cool, and then cut the bacon into bite-size pieces. For a vegetarian option, skip the bacon.
Step 3 Meanwhile, light the grill. Brush the onions with olive oil and season with salt and pepper. Grill over moderate heat, turning occasionally, until softened and browned, 10 minutes. Separate the onions into rings. Brush the peaches with olive oil and grill over moderately high heat until tender, 2 minutes. Transfer to a plate. 
Step 4 In a large bowl, toss the onions with the peaches and bacon.  If preparing ahead cover with foil and set aside. Add the buttermilk dressing and toss to coat. Serve right away. 

 

 

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