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Enjoy some Southern hospitality with this catch

leftPhil LempertPhilLempertTODAY Food Editorhttp://supermarketguru.com/page.cfm/367mailto:todaycontributors@feedback.msnbc.com;phil.lempert@nbc.comIn this special weekly feature, “Today” food editor Phil Lempert brings you recipes “stolen” (with permission) from notable restaurants across America. See how much fun you can have (and money you can save) by cooking these dishes at home.THIS W

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Phil Lempert

PhilLempert

TODAY Food Editor

http://supermarketguru.com/page.cfm/367

mailto:todaycontributors@feedback.msnbc.com;phil.lempert@nbc.com

In this special weekly feature, “Today” food editor Phil Lempert brings you recipes “stolen” (with permission) from notable restaurants across America. See how much fun you can have (and money you can save) by cooking these dishes at home.

THIS WEEK: Slash 'n Burn Catfish from chef Lawton Haygood of Canyon Grill in Rising Fawn, Ga.

Situated on a picturesque and remote side of Lookout Mountain, Ga., the Canyon Grill is where Slash ‘n Burn Catfish is a specialty of chef Lawton Haygood. This dish is a southern delicacy excellent for weekend spring gatherings. Goes great with garlic mashed potatoes or your favorite cole slaw. And while you're at it, how about some sweet tea or mint juleps for the adults! Enjoy, ya’ll!

left/msnbc/Components/Photos/060404/060404_lawton_inline_10a.jpg1679100000left#000000http://msnbcmedia.msn.com1PfalsefalseAbout the chef: The story of Lawton Haygood’s debut into the restaurant industry is a tale in itself. Raised in Rising Fawn on Lookout Mountain where Canyon Grill is located, his father was passionate about preparing barbecue over an open pit and his mother owned a ham curing business that attracted customers from around the United States. After earning a degree in economics from the University of Georgia, he moved to Dallas and entered into the insurance business.

He soon grew tired of his first profession. After inventing and designing a first-of-its-kind wood-burning grill for restaurants in the late 1970s, Haygood was called a pioneer in mesquite grilling. He soon found himself building and installing grills in restaurants around the nation like J. Alexander’s and Grady’s. He has since created a second-generation model called the Tuff Grill, which prepares the cuisine at Boathouse Rotisserie & Raw Bar and Canyon Grill. His inventions are not limited to grills though, he also created a cast-iron skillet for his fire-roasted oysters.

Thus, Haygood is part innovative entrepreneur and part savvy restaurateur. The combination has been a recipe for success for the 61-year-old Georgia native and his wife, Karen. The couple has built a loyal following with Canyon Grill on Lookout Mountain and Boathouse Rotisserie & Raw Bar on the banks of the Tennessee River in Chattanooga.

Slash 'n Burn Catfish, average size of 1 3/4 pounds, is served at Canyon Grill with one side for $21. This recipe is for a serving size of two.

Slash 'n Burn Catfish

Lawton Haygood of Canyon Grill in Rising Fawn, Ga.

Canyon Grill

28 Scenic Highway 189 (atop Lookout Mountain)

Rising Fawn, Georgia 30738

706-398-9510

www.cangrill.com

Want to nominate your favorite restaurant dish for a "Steal This Recipe" feature? Just e-mail Phil at Phil.Lempert@nbc.com (or use the mail box below) with the name of the restaurant, city and state, and the dish you would like to have re-created. Want to know more about Phil and food? Visit his Web site at www.supermarketguru.com.