Start with fresh corn

At Cotton Blues in Hattiesburg Mississippi, we go through close to 200 pounds a month of grits. They’re stone ground in Oxford, Mississippi with a 1910 grist mill. The high-quality corn and stone ground process allows the ground corn to absorb spices better than the typical steel milled corn you find in the store.

Our grits are milled by “The Original Grit Girl” and when they arrive at Cotton Blues they are no more than three days old.

See the stone ground process

We want our customers to see where their food is coming from, so we took a trip to Oxford so you can learn about the process. Watch the video below!

At Cotton Blues we believe in supporting our neighbors as much as possible. So we source catfish, grits, milk, rabbit, coffee, bread and other ingredients from small businesses here in Mississippi.

Cotton Blues is open seven days a week in Hattiesburg Mississippi and you’ll find a great assortment of dishes on our extensive menu. All food is prepared with fresh ingredients for the best taste. Vegetarian and gluten-free options are also available to please all of our guests.

All Rights Reserved. Cotton Blues 2012-2018.

Cotton Blues Lemon Icebox Pie is one of the most popular desserts on the Cotton Blues menu.

With its picture-perfect meringue and the delicate balance of sweet and sour, the dessert screams south Mississippi.

Between 2012 and 2016, patrons of Cotton Blues begged pastry chef Shaun Davis to share the recipe. In May of 2016, Chef Shaun and owner Chris Ortego let the cat out of the bag by publishing step-by-step video instructions.

Making lemon icebox pie

“You can find some great lemon icebox recipes on the internet, there’s no secret ingredient in ours,” says Cotton Blues owner Chris Ortego. “But Chef Shaun’s execution of our lemon icebox pie is what sets it apart. That’s why we wanted to offer recipe in a video format.”

In the video, you can see how Chef Shaun makes the gingersnap/vanilla wafer crust and pipes a beautiful meringue.

“Great food is not the only aspect of a great restaurant. Service and atmosphere also set a restaurant apart,” says Ortego. “We’re comfortable sharing some recipes because we believe it makes an overall great experience for our customers and it allows us to play a bigger roll in the culinary community.”

All Rights Reserved. Cotton Blues 2018.

Fall & Football

The two most anticipated times of year have finally arrived: fall weather and football season – unless you live in Mississippi and you’re just experiencing the second season of summer.

Football is known to bring fans across the country together (or in some cases, tear them apart). One of my favorite traditions is tailgating, for obvious reasons. I love food. All food.

If you are tailgating anytime soon – and I hope you are – you will more than likely bring food along for your friends to enjoy. Today, I’m sharing two fall-inspired tailgating recipes that I really enjoy. I hope you do, too!

TO DRINK:

AUTUMN SANGRIA: (from The Gingered Whisk)
• One bottle of Pinot Grigio (I like Villa Pozzi)

• Four cups of fresh apple cider

• One apple (cored and chopped)

• One pear (cored and chopped)

• Three cinnamon sticks

• Half a cup of Brandy

• One cup of club soda

• Half a cup of fresh cranberries

Combine all ingredients and let sit in the refrigerator for a minimum of four hours. Before you serve it, add the club soda.

TO SNACK:

Now, with all that alcohol, snacks are needed. One of my favorite, jaw-dropping treats is Salted Pretzel Marshmallow Bars (shoutout to Food Network for coming in clutch with this one).

I have attached the link to the recipe for this one, because it is a little lengthy, but SO WORTH IT. Plus, they’re really cute.

http://www.foodnetwork.com/recipes/food-network-kitchens/salted-pretzel-marshmallow-bars-recipe.html

I’ll keep you guys posted on how tailgating in the deep, hot south goes. Hope you all enjoy the sangria and the tailgating appetizers. I know I will!