Innholdsfortegnelse for May - June 2016 i Taste of the South

Whether you’re six or sixty, when the calendar flips to May, we all start dreaming of summer vacation. Southerners are especially grateful for the longer days, bountiful gardens, and just-warm-enough temperatures that early summer brings. We wander outside from our kitchens and dens, finding peace and comfort on our decks, patios, and porches. But the real magic begins when we fire up our grills, preparing meals that our families and friends can smell cooking from miles away. It’s in this spirit that we are so happy to bring you our BBQ and Potluck issue. If you’re new to grilling, you’ll love the easy recipes in our Make-Ahead Marinades story on page 40. Want to up your grilling game? Flip to page 25 to learn how to turn your classic kettle…

HOST TURKEY BURGERS + BASIL MAYONNAISE The burgers and mayonnaise are easy to prepare up to a day in advance. Shape the turkey into patties and store in the refrigerator. When guests arrive, pull them out and allow them to stand at room temperature for 30 minutes before grilling. Have the grill prepped before guests arrive. GUEST 1 ROSÉ SANGRIA These are best when made a day or two in advance. Store the sangria mixture in a large pitcher with a lid and serve in white wine glasses or short cocktail glasses as guests arrive. GUEST 2 BLT GUACAMOLE It’s doubtful that there will be any leftovers of this delicious appetizer. Make this dish the day of the dinner to keep the bacon crisp. GUEST 3: SUMMER WHEAT BERRY SALAD…

Savor the flavor of the Mountain State with entertainment, wine, craft brews, and an eclectic mix of culinary offerings at two of Parkersburg's best foodie festivals! Taste of Parkersburg: June 4, 2016 As the early summer sky begins to fade on the horizon, a soft glow of a thousand twinkling lights comes into view. A live jazz band invites guests to revel on the dance floor, while wine and culinary connoisseurs happily gather, chat, and toast the evening. Now in its 11th year, Taste of Parkersburg has become a premier social event. Friends and families, young and young at heart, make their way to historic downtown Parkersburg to sample a variety of outstanding cuisine options - ranging from Lebanese, Latin, Italian, American, Swiss, and more. Dozens of local restaurants, wineries,…

Weston is tucked away in the heart of North Central West Virginia. One of its best kept secrets is a wonderful place to eat called Thyme Bistro which is owned by Chef Geoff Krauss and Dwayne Metz. Winners of 2015 Grand Champion Award at the WV Cast Iron Cook-Off have an impressive menu to offer. "We do little eclectic dishes - a lot of stuff that I've learned and stuff that I like to cook," Kraus said. "We're very casual here, nothing too pretentious. We want everybody to be able to come in and enjoy it. We do a lot of common food, but we put our own little twist on it." Their daily kettle' (soup du jour) changes to reflect the seasons, with offering such as: Farmer's Soup, Roasted…

We asked barbecue maven Melissa Cookston to share tips for kicking off the grilling season, and her answer was surprisingly simple. “The biggest piece of barbecue and grilling advice I have to offer is to season properly,” Melissa says. “Most people don’t use nearly enough seasoning. Your seasoning can be as simple as salt and pepper, or something more complex, but make sure you’re using enough of it.” Read more from Melissa on page 97 . MELISSA COOKSTON’S PEPPER POULTRY RUB In small bowl, stir 2 tablespoons kosher salt, 1 tablespoon coarsely ground black pepper, 1 teaspoon crushed white peppercorns, 1 tablespoon cracked pink peppercorns, 1 tablespoon granulated garlic, 1 teaspoon onion powder, and 1 teaspoon chipotle powder until well combined. Makes about 1/3 cup…

THE DARLING OYSTER BAR is the newest seafood-centric restaurant in Charleston, South Carolina, a city that knows its way around a raw bar. Don’t miss their baked oysters, and you’ll definitely want to indulge in the Lobster S.O.S: six ounces of butter-poached lobster served over a thick-cut piece of toasted brioche and topped with shaved fennel and goat feta salad. thedarling.com HOUSTON BBQ FESTIVAL MAY 22, 2016 For more information and to purchase tickets, houbbq.com.…

NO SMOKER? NO PROBLEM. IF YOU’VE GOT A KETTLE GRILL, you can use it to transform your favorite cuts of meat and poultry into smoked masterpieces. Follow our easy tips, stir up a few of our homemade barbecue rubs, and get ready to treat your family to a smoky feast. GRILL-SMOKED CHICKEN Makes about 8 servings Try serving this full-flavored smoked chicken with White Barbecue Dipping Sauce ( page 37 ). 2 (4- to 5-pound) whole chickens Chicken Rub (recipe on page 30) 1. Remove giblets from chicken; discard. Coat chickens with Chicken Rub. Tie legs together with kitchen twine. Wrap in plastic wrap; refrigerate for at least 12 hours. 2. Remove plastic wrap. Prepare grill as directed on page 25; preheat to 250°. 3. Place chicken on unlit side…

1 pound Conecuh Original Smoked Sausage, sliced 1/2-inch thick 1 pound sirloin steak, cubed 1 pound large fresh shrimp, peeled and deveined 1 (8-ounce) package button mushrooms, halved 1 (8-ounce) package miniature sweet peppers, halved 1 cup grape tomatoes 1 large red onion, cut into 2-inch pieces 11/2 tablespoons Conecuh Steak and Hamburger Seasoning 2 tablespoons Worcestershire sauce 2 tablespoons olive oil 1. In a large bowl, stir together all ingredients; refrigerate at least 30 minutes. Soak wooden skewers in water 30 minutes; thread ingredients on skewers as desired. 2. Preheat grill to medium-high heat (350° to 400°). Grill kabobs until sausage is cooked through, about 3 minutes per side. Yield: 10 to 12 servings FROM BACKYARD COOKOUTS TO TAILGATE PARTIES, IS A SOUTHERN FAVORITE AND MAINSTAY.…

BANANA PUDDING POKE CAKE Makes 10 to 12 servings We love this twist on our favorite dessert. Cake: 3/4 cup unsalted butter, softened 11/2 cups sugar 3 large eggs 22/3 cups all-purpose flour 21/2 teaspoons baking powder 1/4 teaspoon baking soda 1/4 teaspoon kosher salt 1 cup whole buttermilk 1/2 cup mashed banana 1/2 teaspoon vanilla extract Pudding: 1 cup sugar 1/2 cup all-purpose flour 1/4 teaspoon kosher salt 31/2 cups whole milk, divided 8 large egg yolks 1 tablespoon unsalted butter 11/2 teaspoons vanilla extract 3 medium bananas, sliced 4 cups frozen whipped topping, thawed 1/2 cup crushed vanilla wafers Garnish: whole vanilla wafers 1. Preheat oven to 350°. Spray a 13x9-inch baking dish with baking spray with flour. 2. For cake: In a large bowl, beat butter and…

The Clay Center for the Arts & Sciences, which is one of ony four facilities in the United States that houses performing arts, visual arts and sciences under one roof, offers stellar exhibits. It's Avampto Discovery Museum includes several science galleries geared toward kids, and the Digital Dome offers planetarium shows and large-format films. Perhaps there is no better time to discover Charleston's art vibrancy than FestivALL, a 10-day arts festival during the third week of June featuring over 150 events and over 360 performances. Signature events include Blues, Brews & BBQ; Wine and All That Jazz; the Capitol Street Art Fair; the Mayor's Concert at the Clay Center; the Smoke on the Water Chili Cook-Off; river cruises; historic tours and parades. The city literally becomes a work of art.…

Fredericksburg, Texas Located in the heart of Texas hill country, Fredericksburg, Texas, is a charming city with plenty of German character. Jennie’s Smoked Burgers Jennie’s is famous for their 100% brisket burgers, which are smoked with wild cherry wood, and their tornado fries (spiral-cut fries served on a skewer). You won’t find much else, but trust us, it’s worth the stop. jenniessmokedburgers.com Hondo’s on Main Located in beautiful uptown Fredericksburg, Hondo’s is the spot to get authentic Tex/Mex cuisine. The menu is full of favorites like enchiladas and quesadillas, as well as typical American cuisine like burgers and ribs. hondosonmain.com Otto’s German Bistro This quaint eatery serves up sophisticated, farm-to-table German cuisine made with Texan flair. Don’t miss the Duck Schnitzel or the Flammkuchen, a flatbread topped with Cambozola, Gruyere,…

1. Pile about 40 pieces of unlit hardwood lump charcoal* on one side of the grill. Place about 20 pieces of charcoal in a charcoal chimney, and light the chimney. Heat the coals until they have ashed over (turned gray). 2. Meanwhile, place a foil pan on the opposite side of the grill from the unlit coals. (The pan will catch any drippings from the meat.) With the pan in place, add the lit coals on top of the unlit coals. Add a handful of wood chips or chunks to the lit coals. Place the grate on the grill, close the lid, and wait for smoke, about 5 minutes. 3. Fill a foil loaf pan with water, and place on grill over coals. Cover grill; open bottom vent a quarter…

MARINATED HAMBURGERS Makes about 6 servings If you’ve never tried marinated burgers, this recipe will make a believer out of you. 2 pounds ground beef chuck (20% fat) 1/2 cup dry white wine 1/4 cup Worcestershire sauce 2 tablespoons firmly packed light brown sugar 2 teaspoons Dijon mustard 1/2 cup sliced yellow onion 3 cloves garlic, smashed 11/2 teaspoons kosher salt 1/2 teaspoon ground black pepper 6 slices sharp white Cheddar cheese Hamburger buns, red onion, tomato, pickles, lettuce, and ketchup, to serve 1. Shape ground beef into 6 (1-inch-thick) patties. Place patties in a large resealable plastic bag. 2. In a medium bowl, whisk together wine, Worcestershire, brown sugar, and mustard. Add onion and garlic. Pour wine mixture over patties. Seal bag; refrigerate for at least 8 hours. 3.…

The relaxed, laid-back days of summer call for a fresh farmstand menu like this one. Peaches, basil, and summer squash fill our gardens and markets, and these recipes will introduce you to new and delicious ways to prepare them. One of my family’s warm-weather favorites is homemade mayonnaise. Don’t be intimidated; I promise you it’s easier than making a simple vinaigrette. It is delicious when paired with fresh tomatoes, and when you add fresh basil it’s heavenly. My four-year old has become addicted to the spread, and we use it for sandwiches, basted on grilled fish or chicken, and stirred into our roasted summer vegetables. I hope you continue to enjoy the Gena Knox Supper Club menus—we would love to hear from you and learn more about your supper club!…

With numerous barbecue guidebooks, acclaimed cooking shows, and a James Beard Award to his name, Steven Raichlen has plenty of credits as a barbecue expert. In his latest book, Project Smoke, Steven takes on the next frontier in the barbecue world, devoting his attention to the art of smoking. In conjunction with his current cooking show of the same name, Project Smoke is both an indispensible guidebook to mastering smoking techniques and a cookbook billowing with innovative recipes, from the usual suspects like appetizers and meats to the more surprising desserts, cocktails, and condiments. What started your love of all things barbecue? When I graduated from college, I won a Thomas J. Watson Foundation Fellowship to study medieval cooking in Europe. My big interest in life is the intersection of…

Lauded as the “winningest woman in barbecue,” Melissa Cookston has certainly earned her place in that smoky, grill-marked hall of fame. With two World Barbecue Grand Championship wins, two cookbooks, and three restaurants, Melissa’s barbecue reputation is well established. Favorite meat to barbecue? Brisket (whole packer)—cooking the flat and the point together as a whole packer is complicated but yields juicy, succulent meat. And who doesn’t love burnt ends? What do you grill on a summer night? Ribeye steaks—my absolute favorite food! Smoking vs. grilling? While grilling is hot and fast, smoking is low and slow. When you smoke meat, you nurture larger cuts for extended periods of time, gently coaxing them to perfection. Favorite barbecue sides? Coleslaw and baked beans. Most requested recipe? Potato salad—it’s very unique and yummy!…