Biscuit Miller at Cottonmouth: Blues and Soul Food

 

Serving southern soul cuisine and live music on a cozy patio in the Village of the Arts in Bradenton, chef Dave Shiplett puts his creative spin on southern classics at Cottonmouth Southern Soul Kitchen, a 100 year old cottage that doubles as an Art Gallery and music venue. Featuring charismatic performer Dave "Biscuit" Miller, a talented American electric blues bassist, singer and songwriter who we met 7 years ago at The Blue Rooster in Sarasota's Rosemary District, we arrived for a soulful evening of Biscuit's bodacious blues and Shiplett's southern cooking. 

Known for his high-energy shows and million-dollar smile, everyone calls him 'Biscuit' after he devoured a whole pan of biscuits his Grandma had baked. When she discovered what he had done, she dubbed him by his now famous name. Many also devour Shiplett's buttermilk biscuits that he bakes fresh every day served with lashings of sweet butter, along with a nostalgic, unpretentious collection of Southern dishes he learned from his mother, while growing up in Bradenton including his famous sautéed Gulf Shrimp and Grits, Fried Green Tomatoes and Fried Chicken with collard greens.

Cottonmouth Southern Soul Kitchen, a 100 year old cottage in Bradenton's Village of the Arts, 

that doubles as an Art Gallery and music venue

Owner and chef Dave Shiplett

photo courtesy of Peter Acker/Edible Sarasota 

The band starts to set up around 6pm

Our server Kyle used to work at Bradenton Blues Magazine 

and is a neighbour of Cottonmouth chef Dave Shiplett

Cottonmouth Southern Soul Kitchen menu

Cast Iron-Seared Meatloaf Burger with Tater Tots and truffle oil

Gulf Shrimp and Grits with sizzling spinach and sweet chile-tomato butter

Collard Greens with boiled peanuts, pork belly, hominy and lots of love

Pork Belly and Beans

Hearts of Palm Caesar Salad with Romaine, Parmesan, Fried Sourdough and Pumpkin Seeds

Drummer setting up his kit

Biscuit on his electric guitar playing 'She Like to Boogie"

Phenomenal sax player

Singing "Butter my Biscuits"

Everyone calls him 'Biscuit' after he devoured a whole pan of biscuits his Grandma had baked

cottonmouthsoul.com

Shrimp and Grits

Serves 4

Recipe courtesy of chef Dave Shiplett

1 lb 16-20 count shrimp raw peeled

4 tbsp butter, unsalted

2 tbsp Sambal chili paste

2 tbsp maple syrup

4 cups baby spinach

6 cups cheese grits

Salt and Pepper to taste

Cheese Grits:

4 cups water

1 cup stone-ground grits

2 tbsp parmesan cheese

Bring water to a boil. Add grits and cook until water is absorbed, about 20 to 25 minutes. Remove from heat and stir in the cheese. Season with salt and pepper, cover and remove from heat.

Meanwhile, in a medium hot pan, melt the butter and add shrimp. Add the tomato pico, sambal, and syrup. This cooks very fast. Once the shrimp are cooked through, remove and pour shrimp and sauce over baby spinach and cheese grits.