Innholdsfortegnelse for March - April 2014 i Taste of the South

Biscuits & Cravy CAT HEAD BISCUITS Yield: approximately 7 biscuits 2 cups self-rising flour, such as White Lily 1 tablespoon sugar 3⁄4 teaspoon kosher salt 1⁄2 teaspoon plus 1⁄8 teaspoon ground black pepper, divided 1⁄2 cup cold unsalted butter, cut into 1⁄4-inch cubes 1 cup whole buttermilk 1 cup shredded sharp white Cheddar cheese 1 tablespoon chopped fresh chives 1 large egg, lightly beaten 1. Preheat oven to 425°. Line a baking sheet with parchment paper. Set aside. 2. In a large bowl, stir together flour, sugar, salt, and 1⁄2 teaspoon pepper. Using a fork or pastry blender, cut in butter until mixture resembles coarse crumbs with some pea-size pieces of butter remaining. Add buttermilk, stirring until combined and dough pulls away from sides of bowl. Stir in cheese and…

CHICKEN AND CORNBREAD WAFFLES Yield: approximately 12 servings 2 pounds boneless skin-on chicken breasts, cut into thirds 2 pounds skin-on chicken drumsticks 4 cups whole buttermilk 2 tablespoons Dijon mustard 1 tablespoon hot sauce 4 cups all-purpose flour 3 tablespoons kosher salt 1 teaspoon ground black pepper 1⁄2 teaspoon ground red pepper Canola oil, for frying Cornbread Waffles (recipe follows) Poached Eggs (recipe follows) Shallot-Cream Gravy (recipe follows) Garnish: chopped fresh chives 1. In a large resealable plastic bag, combine chicken, buttermilk, mustard, and hot sauce. Refrigerate at least 2 hours or overnight. 2. Preheat oven to 350°. Spray a wire rack with nonstick cooking spray; place rack on a rimmed baking sheet. Set aside. 3. In a shallow dish, stir together flour, salt, and peppers. Remove chicken from marinade,…

Black Tap Coffee CHARLESTON, SOUTH CAROLINA Owners Jayme Scott and Ross Jett really want you to have a great cup of coffee. “We’re meticulous about it,“ says Jayme. “Everything is made specifically for each customer, and we are always trying to find new equipment and techniques to make the best product, to make our coffee consistently delicious.” Since Charleston’s weather makes customers want to cool off more often than warm up, Black Tap Coffee carved out its niche serving cold-brewed iced coffees from a cask alestyle tap, in addition to hot beverages. Be sure to try the Mint Julep— unique and refreshing, it’s made with local honey, mint, a double shot of espresso, shaved ice, and shaken until frothy. 701⁄2 Beaufain St. 843.793.4402 blacktapcoffee.com Jittery Joe’s ATHENS, GEORGIA The original…

on the move Don’t you dare tell my mother, but the best biscuit I’ve ever had came from a truck. But not just any truck—the Biscuit Love food truck in Nashville, Tennessee. I know what you’re thinking. Biscuits? From a truck? Hear me out. Food trucks might seem like a trend, but they’ve actually been around since the 1860s, when a savvy rancher converted his covered wagon into a mobile kitchen to keep cowboys fed during cattle drives. Back then, “chuck” was slang for good food, thus the term “chuck wagon” was born. Today’s food trucks are a far cry from the chuck wagons of yesteryear. Inspired chefs are ditching brick-and-mortar restaurants and taking their craft on the road in converted delivery vans and ice-cream trucks. [Or, in the case…

SWEET POTATO AND SMOKED SAUSAGE HASH Yield: approximately 5 servings 5 cups (1⁄2-inch cubes) peeled sweet potato (about 11⁄2 pounds) 11⁄4 teaspoons salt, divided 3 tablespoons canola oil, divided 1 cup chopped onion 3 tablespoons water, divided 1⁄2 cup chopped smoked sausage, such as Conecuh 2 tablespoons chopped fresh cilantro 1⁄4 teaspoon ground black pepper 5 large eggs Lime wedges and hot sauce, to serve 1. Preheat oven to 350°. In a large saucepan, add sweet potato, 1 teaspoon salt, and water to cover by 2 inches. Bring to a boil over medium-high heat. Reduce heat to medium-low, and simmer until tender, approximately 6 minutes. Drain. 2. In a 10-inch oven-safe skillet, heat 1 tablespoon canola oil over medium-high heat. Add half of potato; cook until lightly browned, turning occasionally…

F or as long as there have been potatoes, cooks have been frying them up. Is there any more delicious breakfast companion than a cake of crispy shredded potato? We say no. Sure, there are those who defend their side of humble grits or toast. But we, like a good many of you, will always emphatically proclaim “hash browns, please” whenever asked. Want to know how to get that golden crust and soft-as-a-dream interior at home? The first and most important thing to remember is to thoroughly dry your potatoes. After grating and soaking them, roll them in a kitchen towel and squeeze out as much of the moisture as you can. Moisture results in a soggy, mushy mess. The next trick to heavenly hash browns is picking the right…

Weelbarrow rides to the breakfast table My Granddaddy was a fantastic gardener. Whenever we visited him in the spring, he’d be behind the house turning soil or checking his newly sprouted crops. We’d spend hours in the garden talking about everything under the sun, while I watered plants, and he pulled weeds. I often spent the night on weekends, and we’d head out in the morning while Grandmama cooked breakfast. When we were ready to head back to the house, I’d be rewarded with a ride in his wheelbarrow. Granddaddy’s been gone for more than a decade now, but each spring, I’m ready to get my hands in the soil. I’ll never be the gardener he was, but I always grow the obligatory tomatoes (a requirement for all Southerners), assorted…

CARROT-RAISIN MUFFINS Yield: 1 dozen muffins 2 cups all-purpose flour 1⁄2 cup sugar 2 teaspoons baking powder 1 cup finely shredded carrot 1 cup golden raisins 2 large eggs 3⁄4 cup whole milk 1⁄4 cup butter, melted and cooled 1. Preheat oven to 400°. Spray 12 muffin cups with nonstick baking spray with flour. Set aside. 2. In a medium bowl, combine flour, sugar, and baking powder. Add carrot and raisins, stirring to combine. In a small bowl, whisk together eggs, milk, and melted butter. Add egg mixture to flour mixture, stirring just until dry ingredients are moistened. Spoon batter into prepared cups, filling each three-fourths full. 3. Bake until a wooden pick inserted in center comes out clean, 15 to 20 minutes. Let cool in pan 10 minutes. Kitchen…

STREUSEL-TOPPED BLUEBERRY MUFFINS Recipe courtesy of Haley Grantham, Columbia, South Carolina Yield: 24 muffins Muffins: 21⁄2 cups all-purpose flour 1 cup sugar 1 tablespoon baking powder 1 teaspoon salt 11⁄2 cups whole buttermilk 1⁄2 cup canola oil 2 large eggs, lightly beaten 1 teaspoon orange zest 1 teaspoon vanilla extract 2 cups fresh blueberries Topping: 6 tablespoons unsalted butter, melted 3⁄4 cup all-purpose flour 3⁄4 cup firmly packed light brown sugar 1⁄2 cup old-fashioned oats 1⁄4 teaspoon ground cinnamon 1⁄2 teaspoon kosher salt 1⁄4 teaspoon orange zest 1. Preheat oven to 425°. Line 24 muffin cups with paper liners; spray with nonstick cooking spray. Set aside. 2. For muffins: In a large bowl, stir together flour, sugar, baking powder, and salt. In a medium bowl, stir together buttermilk, canola oil,…