Innholdsfortegnelse for May - June 2014 i Taste of the South

Dessert doesn’t have to be a splurge when it’s done light and right. We’ve given decadent coconut cream pie a tasty makeover by trading heavy whipping cream for coconut milk and adding a wholesome cereal to the crust, giving it a delightful crunch. BLACK-BOTTOM COCONUT CUSTARD PIE Yield: approximately 8 servings Crust: 11⁄4 cups cereal, such as Grape-Nuts 8 graham cracker sheets, crushed (about 1 cup crumbs) 3 tablespoons firmly packed light brown sugar 4 tablespoons butter, melted 1 tablespoon water Filling: 1 (13.7-ounce) can reduced-fat coconut milk, such as Thai Kitchen, divided 1 cup toasted sweetened flaked coconut, divided 1⁄2 cup semisweet chocolate morsels, such as Ghirardelli 1 cup 2% reduced-fat milk, divided 1⁄4 cup cornstarch 1⁄2 cup half-and-half 1⁄2 cup sugar 2 eggs, lightly beaten 1⁄4 teaspoon salt…

PALMETTO CHEESE Native to Pawleys Island, South Carolina, Palmetto Cheese comes in three delicious varieties: original, jalapeño, and bacon. Known as “The Pimiento Cheese with Soul,” Palmetto is available in more than 5,000 grocery stores across the Southeast. ($5.49, palmettocheese.myshopify.com) BLACKBERRY FARM Blackberry Farm, located in Walland, Tennessee, is known for their high standard of quality in all areas, and their pimiento cheese is no different. Aged sharp Cheddar cheese gives this spread a bold, smoky flavor. ($10 for 8 ounces, $18 for 16 ounces, blackberryfarm.com) BELLE CHÈVRE Local to Elkmont, Alabama, Belle Chèvre puts a contemporary twist on the Southern classic. Made with goat cheese instead of the traditional Cheddar, their pimiento cheese is nothing short of amazing. ($6.99, bellechevre.com) CALLIE’S BISCUITS This Charleston, South Carolina, company might be…

Q: What’s the best way to get a charcoal grill going? A: A chimney starter is the best tool for quick and easy charcoal grilling. To use, start by removing the grate from your grill. Place the chimney in the grill, and stuff the bottom with a few handfuls of newspaper. Fill the chimney with charcoal up to the top, and then light the newspaper on fire. Let burn until charcoal turns gray and ashy, 15 to 20 minutes. Carefully empty hot coals into the grill, and replace the grate. Cover the grill to preheat, and you’re ready to cook. Q: What’s the difference between grilling over direct versus indirect heat? A: It’s basically a matter of temperature and time. Grilling over direct heat (directly over the hot coals) is…

[ SOUTH AMERICA ] Way south of the border, the beef lovers of Uruguay and Argentina celebrate barbecue with asasdas. A tradition inherited from the cowboys of the past, asadas are multi-day grill-fests that feature a variety of meats charred and smoked over local oak and eucalyptus wood. [ SOUTH PACIFIC ] Hawaiian luaus are known for dancing, but the meal is the real star of the show. Channeling Southerners’ beloved whole-hog barbecue, the Islanders season their kālua pig with native herbs, wrap it in banana leaves and burlap, and bury it in a fire pit to smoke and steam for a day. [ SOUTH KOREA ] Barbecue gets personal when it comes to South Korean cuisine. Popular dishes, like bulgogi (beef tenderloin) and galbi (beef short ribs), are marinated…

One of the things I love most about traveling are the connections you make with complete strangers, like the one I made several years ago with flight attendantturned barbecue maven Terri Blalock. I was on a flight to Anchorage, Alaska, with my friend Paula Deen. We were talking excitedly about the sights we were going to see when our flight attendant joined the conversation. I’d heard of Terri during my days flying with Alaska Airlines, but we’d never actually met. It turns out Terri was a huge fan of Paula, and after five minutes, we were huge fans of Terri. We walked off the plane with a new best friend and carry-ons loaded with bottles of her husband Bob’s famous barbecue sauce. Since that day, Terri has been begging me…

We chat with two-time World Barbecue Champion Melissa Cookston about breaking gender barriers, competition superstitions, and her first cookbook, Smokin’ in the Boys’ Room. How did you get started in competition barbecue? My husband’s college fraternity entered a barbecue contest, and as president, he did all of the cooking. They came in dead last. That wouldn’t do, so he decided to figure out competition barbecue. When we started dating, he took me to a competition, and I was like “Oh, we got this.” We came in fifth place, which is better than last. What’s your husband’s role on your team? Pete is my other half. I get a lot of accolades and am pushed out front, but I’ve always done what I’ve done with Pete. He’s my biggest cheerleader. Not…

There’s a reason why Daniel Boone spent so much time in the woods around Winchester…Why a landscape with ancient Palisade rock walls along the Kentucky Riverbed made a perfect hideaway for both a Civil War Fort, and a Revolutionary War Fort…And, why the postcard perfect Winchester downtown is on the National Register of Historic Places. To discover all the reasons this area is so unique, just take a road trip to Winchester, conveniently located near the intersection of I-75 & I-64 in Central Kentucky. Plan your trip on tourwinchester.com with Winchester’s interactive planning tools. Winchester, the birthplace of beer cheese, now has a culinary Beer Cheese Trail that features unique destination restaurants each showcasing a beer cheese recipe. While in town, stop by the visitor’s center for information on culinary…

JUST A TASTE Pages 11-12 Zinc letters and blue-and-white side plate available at Anthropologie, 800-309-2500, anthropologie.com; small wooden bowl available at Sur La Table, 800-243-0852, surlatable.com. HEALTHIER HELPINGS Pages 17-18 Mint bowl available at West Elm, 888-922-4119, westelm.com. SOUTHERN PLATE® SUPPERS Pages 23-27 Red Ikat bowl available at Paper Source, 888-727-3711, paper-source.com. BARBECUE AROUND THE SOUTH Pages 29-42 Navy linen available at Terrain, 877-583-7724, shopterrain.com. SWEET TREATS Pages 55-62 Milk jug available at World Market, 877-967-5362, worldmarket.com.…

The Obs Tinate Daughter Located on Sullivan’s Island, this brand-new bistro is a beauty to behold. Paneled with reclaimed wood and adorned with vintage nautical touches, it practically creaks with colonial style. The ambiance is second only to the menu, which features everything you love about the Lowcountry (lush local produce and seafood) with a gentle Italian twist.theobstinatedaughter.com Grace Tea Room For two weeks every summer (May 26-June 6, 2014), the congregation of Grace Episcopal Church donates their time and culinary talents to bring the Tea Room to life. Everyone’s welcome to dine in, carry out, or enjoy lunch on their sundappled patio. Favorites include okra and crab soups, Dijon butter-slathered ham biscuits, and a bevy of beautiful homemade desserts, garnished with flowers from the gardens of Charleston. All proceeds…

BLACKBERRY COBBLER Recipe courtesy of Jackie Garvin, Valrico, Florida Yield: approximately 12 servings 1⁄2 cup unsalted butter, melted 4 cups blackberries, fresh or frozen 3 cups sugar, divided 1⁄4 cup water 1 tablespoon fresh lemon juice 2 cups self-rising flour 2 cups milk 1⁄2 teaspoon salt 1⁄4 teaspoon ground cinnamon Ice cream (optional) 1. Preheat oven to 350°. In a 13x9-inch baking dish, place melted butter. Set aside. 2. In a medium saucepan, combine blackberries, 1 cup sugar, 1⁄4 cup water, and lemon juice. Cook over high heat, stirring occasionally, until mixture comes to a boil, approximately 4 minutes. Set aside. 3. In a large bowl, whisk together remaining 2 cups sugar, flour, milk, and salt until smooth. Pour batter into prepared dish. Pour berry mixture over batter. (Do not…

N ick Pihakis opened the first Jim ‘N Nick’s Bar-B-Q in Birmingham, Alabama, in 1985. The restaurant group now includes 32 locations, all serving classic recipes and scratchmade everything. Nick has received multiple nominations for Outstanding Restaurateur by the James Beard Awards, sits on the board of the Jones Valley Teaching Farm, and is a huge supporter of the Southern Foodways Alliance. Why did you and your dad (Jim) open a barbecue joint? We wanted to start a family business that could be carried on from generation to generation. And because barbecue is so popular, we decided to try our hand at it. It’s a way of life in the South. One thing people would be surprised to find in your home kitchen? Low-sodium sliced turkey. It’s a treat for…