Page 47 - South Mississippi Living - December, 2019

Texas where we used corn tortillas. We have flour tortillas, too, if people want them. One day, we hope to make our own corn tortillas in-house. Right now, we are sourcing the tortillas from Texas and having them shipped overnight. We also make all of our sauces, as well.”
On my visit, I tried the breakfast scramble, which Pederson made with eggs, cheese and Andouille sausage. There’s a right way to scramble eggs, and it’s not the ultra- yellow sheets that are served in breakfast spots around the country. Savage Skillet’s eggs are fluffy and creamy with the Andouille adding just enough spice to the dish without making it too hot to eat.
I have been a longtime follower of the establishment on Instagram and Facebook. Pederson uses social media as a great marketing tool to not only feature food photography, but a social media series called “What the Heck Is?” where she describes in detail some of the many specials she serves such as borscht and larb, a traditional Thai meat salad.
It was on Facebook that I was introduced to fish rillett. In short, fish rillett at Savage Skillet was fresh steelhead trout cooked down with a bit of cream and some fresh herbs then “preserved” by placing butter on top of it and chilling it. It was served with pickled radishes, toast and other fresh raw vegetables. You use the rillett as a spread on the bread and
ABOVE LEFT: GUMBALAYA ABOVE RIGHT: RED CURRY pork. BELOW: THE BREAKFAST SCRAMBLE, one of the many specials at Savage Skillet, features Andouille sausage and uffy scrambled eggs.
vegetables, and it was amazing.
“A traditional rillett is a way of preserving meat,” she
said. “We are such a seafood-driven community that I wanted to do something with seafood but I wanted it to be different – I didn’t want to do fried seafood; I don’t even have a fryer in my kitchen. This was kind of a take on that. We want people to try different things here.”
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December 2019 • SOUTH MISSISSIPPI Living 47