Innholdsfortegnelse for Southern Potluck 2015 i Taste of the South

SPICY CORN DIP WITH BACON AND SMOKED CHEDDAR Yield: approximately 6 servings 4 ounces cream cheese, softened 2 cups shredded smoked Cheddar cheese 1 cup fresh corn kernels (about 2 ears corn) ¼ cup sour cream ¼ cup barbecue sauce 1 teaspoon Worcestershire sauce ½ teaspoon hot sauce ½ teaspoon ground red pepper 4 slices bacon, cooked and crumbled Grilled Tortillas (recipe follows) 1. In a medium bowl, stir together cream cheese, Cheddar, corn, sour cream, barbecue sauce, Worcestershire, hot sauce, red pepper, and bacon. Serve with Grilled Tortillas. GRILLED TORTILLAS Yield: approximately 6 servings 20 (6-inch) corn tortillas ½ cup canola oil 5 teaspoons salt 5 teaspoons ground black pepper 5 teaspoons chili powder 1. Spray grill rack with nonstick nonflammable cooking spray. Preheat grill to medium heat (300°…

SOUTHERN CHICKEN SALAD Yield 10 to 12 servings 6 cups chopped cooked chicken 1½ cups seedless green grapes, halved 1½ cups thinly sliced celery 1 cup Spiced Pecans (recipe follows) ½ cup thinly sliced yellow onion ⅓ cup thinly sliced shallot 1 cup mayonnaise 2 tablespoons cane syrup, such as Steen’s 1 tablespoon cane or cider vinegar 1 tablespoon chopped fresh rosemary 2 teaspoons kosher salt 1 teaspoon ground black pepper Garnish: celery leaves, fresh rosemary Pita bread, to serve 1. In a large bowl, stir together chicken, grapes, celery, Spiced Pecans, onion, and shallot. Set aside. 2. In a small bowl, stir together mayonnaise, cane syrup, vinegar, rosemary, salt, and pepper; add to chicken mixture, stirring to combine. Cover, and refrigerate up to 3 days. Garnish with celery leaves…

MEDITERRANEAN CASSEROLE Yield: approximately 10 servings 1 pint cherry tomatoes, halved 2 tablespoons olive oil, divided 2 teaspoons kosher salt, divided 1 (9-ounce) bag fresh spinach 3 cups shredded cooked chicken 1 (16-ounce) package farro, cooked 1 cup coarsely chopped roasted red bell pepper 1 (14-ounce) can quartered artichoke hearts, drained and chopped ½ cup chopped kalamata olives 1 (8-ounce) package feta cheese, crumbled 1 tablespoon lemon zest ¼ cup fresh lemon juice 1 tablespoon chopped fresh oregano 1 tablespoon chopped fresh parsley Garnish: toasted pine nuts 1. Preheat oven to 300°. Spray a 13x9-inch baking dish with nonstick cooking spray. Set aside. 2. On a rimmed baking sheet, place tomatoes, cut side up. Drizzle with 2 teaspoons olive oil; sprinkle with 1 teaspoon salt. 3. Bake until slightly shriveled,…

FRIED OKRA AND JALAPEÑOS Yield: approximately 6 servings Coated with a crunchy cornmeal crust, these fried snacks are our favorite. ½ cup whole milk 1 large egg 1¼ cups all-purpose flour ⅔ cup plain white or yellow cornmeal 2 tablespoons cornstarch 1 teaspoon kosher salt, divided ½ teaspoon garlic powder ¼ teaspoon ground black pepper Vegetable oil, for frying 2 (12-ounce) jars whole pickled jalapenos, drained and halved lengthwise, such as Trappey’s ½ pound small to medium fresh okra, halved lengthwise Hot sauce (optional) 1. In a shallow dish, whisk together milk and egg. In another shallow dish, whisk together flour, cornmeal, cornstarch, ½ teaspoon salt, garlic powder, and pepper. 2. In a large deep skillet, fill with oil to halfway full. Heat over medium-high heat until a deep-fry thermometer…

MAC AND CHEESE PIE Yield: approximately 6 servings 1 (9-inch) frozen piecrust 2 tablespoons unsalted butter 1½ tablespoons all-purpose flour ¼ teaspoon salt ⅛ teaspoon ground black pepper 1⅓ cups whole milk 1 large egg yolk ¾ cup shredded sharp Cheddar cheese, divided ½ cup shredded provolone cheese 2 cups cooked small elbow macaroni (about 1 cup uncooked) 3 thin tomato slices, halved ¼ cup crushed buttery round crackers ¼ cup cooked crumbled bacon 2 tablespoons chopped green onion 1. Preheat oven to 375°. Using a fork, pierce bottom of piecrust 10 times; place on a rimmed baking sheet. Cover edges of piecrust with aluminum foil. Let stand 10 minutes to thaw slightly. 2. Bake until bottom of piecrust begins to brown, approximately 10 minutes. Let cool on a wire…

MISSISSIPPI MUD CAKE Yield: approximately 16 servings 1½ cups all-purpose flour 1 cup sugar 1 cup firmly packed light brown sugar ½ cup natural unsweetened cocoa powder ½ teaspoon baking soda ½ teaspoon salt, divided 1 cup plus 1 tablespoon unsalted butter, melted and divided 1 teaspoon vanilla extract 4 large eggs, lightly beaten 1 (10.25-ounce) package miniature marshmallows 1 cup chopped pecans Chocolate Glaze (recipe follows) 1. Preheat oven to 350°. Spray a 15½x10½-inch jelly-roll pan with nonstick baking spray with flour. Set aside. 2. In a large bowl, whisk together flour, sugars, cocoa, baking soda, and ¼ teaspoon salt. Add 1 cup melted butter, vanilla, and eggs, stirring until combined. Spoon into prepared baking pan, spreading evenly. 3. Bake until a wooden pick inserted in center comes out…

SMOKY CHICKEN SALAD Yield: approximately 4½ cups 4 cups shredded smoked chicken 1 (15-ounce) can black-eyed peas, drained and rinsed 8 ounces grape tomatoes, halved ⅓ cup chopped fresh chives ¼ cup mayonnaise ¼ cup sour cream ¼ teaspoon salt ¼ teaspoon ground black pepper ¼ teaspoon liquid smoke Garnish: chopped fresh parsley Crackers, to serve 1. In a large bowl, combine chicken, peas, tomato, and chives. Add mayonnaise, sour cream, salt, pepper, and liquid smoke, stirring until well combined. Garnish with parsley, if desired. Serve with crackers. CARROT-PECAN SALAD Yield: 6 to 8 servings Golden raisins and Dijon mustard make for a tasty update to this nostalgic salad. 3 cups grated carrot 1 cup golden raisins 1 cup toasted pecans, chopped ½ cup chopped celery ¼ cup chopped green…

SMOKED CHICKEN AND PASTA CASSEROLE Yield: approximately 8 servings Fresh vegetables and herbs add summery flavor to this creamy and comforting dish. Filling: 4 tablespoons unsalted butter 3 cups quartered white mushrooms 2 cups chopped fresh green beans 1 cup chopped onion 1 cup chopped carrot 5 cups chicken broth, divided ⅔ cup all-purpose flour 8 ounces penne pasta, cooked 4 cups chopped smoked chicken ¼ cup heavy whipping cream 2 tablespoons chopped fresh thyme 2 tablespoons chopped fresh parsley 1½ teaspoons salt ½ teaspoon ground black pepper ¼ teaspoon garlic powder Topping: ½ cup Japanese bread crumbs (panko) ¼ teaspoon salt 2 tablespoons unsalted butter, melted 1. Preheat oven to 350°. Spray a shallow 13x9-inch baking dish with nonstick cooking spray. Set aside. 2. For filling: In a Dutch…

BEER CAN CHICKEN Yield: approximately 8 servings 2 (4½- to 5-pound) whole chickens Sweet and Smoky Rub (recipe follows) 2 (12-ounce) cans beer 1. Remove and discard giblets and neck from chickens. Gently loosen skin from breast and drumsticks. Spread 2 tablespoons Sweet and Smoky Rub under skin. Spread 2 tablespoons rub in cavity. Spread ¼ cup rub over skin. 2. Drink or pour out one-third of beer from each can, and place cans on a rimmed baking sheet. Holding chickens upright with cavity facing down, gently lower chickens onto beer cans. 3. Spray grill rack with nonstick nonflammable grill spray. Preheat one side of grill to medium-low (250° to 300°). Place pan with chickens on grill rack. Position legs to form a tripod to support chickens. 4. Grill, covered,…

HEIRLOOM TOMATO AND GOAT CHEESE PIE Yield: 1 (9-inch) deep-dish pie 4 to 5 medium heirloom tomatoes 2 teaspoons salt, divided 1 cup all-purpose flour ¼ cup plain yellow cornmeal 1 teaspoon sugar 4 tablespoons butter, chilled and cut into small pieces 2 tablespoons water 1 large egg 6 ounces goat cheese, softened 4 ounces cream cheese, softened 1 tablespoon chopped fresh chives 1 tablespoon chopped fresh tarragon 1 tablespoon chopped fresh dill, plus more for garnish 1 tablespoon chopped fresh parsley, plus more for garnish 1 tablespoon honey 2 teaspoons balsamic vinegar 1. Slice tomatoes ¼ inch thick, and remove seeds. Place tomatoes in a single layer on paper towels. Sprinkle with 1 teaspoon salt; let stand at least 20 minutes. Press with additional paper towels to remove excess…

CHOCOLATE-COCONUT ICEBOX DESSERT Yield: approximately 12 servings If you’re in a hurry, you can forgo freezing each layer before proceeding—it’ll still be just as creamy and delicious. 1 (9-ounce) package chocolate wafer cookies 1 cup sweetened flaked coconut, toasted and divided 2 large eggs, lightly beaten 1 (5.9-ounce) package instant chocolate-flavored pudding mix 2 (13.66-ounce) cans unsweetened coconut milk 1 (8-ounce) package cream cheese, softened 1½ cups confectioners’ sugar 1 (16-ounce) container frozen whipped topping, thawed and divided 1. Preheat oven to 350°. Spray a 13x9-inch baking dish with nonstick baking spray with flour. Set aside. 2. In the work bowl of a food processor, pulse cookies until finely ground. Transfer to a medium bowl; stir in ¼ cup coconut and eggs until combined. Press mixture evenly into bottom of…

OLD-FASHIONED BLUEBERRY PIE Yield: 1 (9-inch) deep-dish pie 5 cups fresh blueberries 1 cup sugar ¼ cup tapioca flour 2 tablespoons fresh lemon juice 1 teaspoon vanilla extract 1 (14.1-ounce) package refrigerated piecrusts (2 sheets) 2 tablespoons butter, cubed 1 tablespoon heavy whipping cream 1 tablespoon white sparkling sugar 1. Preheat oven to 400° 2. In a large bowl, stir together blueberries, sugar, tapioca flour, lemon juice, and vanilla. Using a potato masher, lightly crush blueberry mixture, leaving approximately half of berries whole. Set aside. 3. On a lightly floured surface, roll 1 piecrust into a 12-inch circle. Transfer to a 9-inch deep-dish pie plate, pressing into bottom and up sides. Spoon blueberry mixture into prepared piecrust. Place cubed butter evenly over filling. 4. Roll remaining piecrust ¼ inch thick.…

Kitchen TIP To blanch peas and beans, cook in boiling water 2 minutes. Drain, and let cool in an ice water bath. FRESH FIELD PEA SALSA Yield: approximately 12 cups Raid your garden (or farmstand) to throw together this summerfresh salsa. 2 cups fresh baby lima beans, blanched 2 cups fresh lady peas, blanched 2 cups fresh pink-eyed peas, blanched 3 large ripe tomatoes, seeded and chopped 1 large yellow bell pepper, seeded and chopped 1 poblano pepper, seeded and chopped 1 jalapeno pepper, seeded and minced 1 cup finely chopped red onion ¼ cup chopped fresh cilantro ¼ cup olive oil ¼ cup fresh lime juice 2 tablespoons white wine vinegar 2 teaspoons garlic powder ½ teaspoon salt ¼ teaspoon ground black pepper Tortilla chips, to serve 1. In…

LAYERED FIELD PEA SALAD Yield: approximately 6 servings 1 pound fresh okra, halved lengthwise 1 teaspoon kosher salt 1 teaspoon ground black pepper ½ pound fresh lady peas, cooked (see tip) ½ pound fresh pink-eyed peas, cooked (see tip) ½ pound fresh baby lima beans, cooked (see tip) ½ cup sherry vinegar ¼ cup extra-virgin olive oil 1 (12-ounce) container heirloom cherry tomatoes, halved or quartered Garnish: fresh dill, oregano, and marjoram 1. Spray a cast-iron grill pan with nonstick nonflammable cooking spray. Cook okra over medium-high heat, turning occasionally, until tender and slightly browned, approximately 6 minutes. Add salt and pepper. Remove from pan, and set aside. 2. In a large bowl, combine all peas, beans, vinegar, and olive oil. 3. Arrange pea mixture on a large platter. Top…

KOREAN-STYLE BARBECUE GLAZED WINGS Yield: approximately 6 servings Sauce: 1 cup soy sauce ¾ cup firmly packed dark brown sugar 2 tablespoons minced fresh garlic 2 tablespoons distilled white vinegar 1 teaspoon chile-garlic sauce, such as Sriracha 2 teaspoons grated fresh ginger 2 teaspoons dark sesame oil 1½ teaspoons cornstarch Wings: 4 pounds chicken wings, wing tips removed ⅔ cup all-purpose flour 2 tablespoons cornstarch ½ teaspoon salt Vegetable oil, for frying 1 tablespoon toasted sesame seeds 3 tablespoons chopped green onion 1. For sauce: In a large saucepan, whisk together soy sauce, brown sugar, garlic, vinegar, chilegarlic sauce, ginger, sesame oil, and cornstarch until combined. Bring to a boil over medium-high heat. Reduce heat to medium-low. Simmer 2 minutes, stirring frequently. Remove from heat. 2. For wings: Cut wings…

FRIED CHICKEN Yield: 6 to 8 servings 1 (3- to 4-pound) whole chicken, cut into 8 to 10 pieces 2 cups all-purpose flour 1 tablespoon garlic powder 1 tablespoon onion powder 1 tablespoon smoked paprika 2 teaspoons ground sage 2 teaspoons ground red pepper 2 teaspoons dried thyme 2 teaspoons salt 1 teaspoon ground cumin 2 cups whole buttermilk Canola oil, for frying 1. Pat chicken dry. Set aside. 2. In a shallow bowl, combine flour, garlic powder, onion powder, paprika, sage, red pepper, thyme, salt, and cumin. Place buttermilk in a separate bowl. 3. Dip chicken into seasoned flour, then buttermilk, then seasoned flour again. Set aside. 4. In a large skillet, pour canola oil to a depth of 1 inch; heat oil over medium-high heat until a deep-fry…

YELLOW SQUASH CASSEROLE Yield: approximately 16 servings 12 cups sliced yellow squash (about 3½ pounds) 5 tablespoons butter, divided 1 cup chopped yellow onion 2 large eggs, lightly beaten 1 tablespoon sugar 1 teaspoon salt ½ teaspoon ground black pepper 1 sleeve buttery round crackers, coarsely crushed 1. Preheat oven to 350°. Spray a 13x9-inch baking dish with nonstick cooking spray. Set aside. 2. In a large Dutch oven, bring squash and water to cover to a boil over high heat. Cook until tender, approximately 7 minutes. Remove from heat; drain well. Return squash to pan. 3. In a small skillet, melt 2 tablespoons butter over medium heat. Add onion; cook, stirring occasionally, until softened, 2 to 3 minutes. Add to squash; gently stir in eggs, sugar, salt, and pepper.…

PEACHES AND CREAM TART Yield: approximately 16 servings Crust: 2½ cups all-purpose flour 2 teaspoons kosher salt 2 teaspoons sugar 1 cup unsalted butter, cubed ½ cup plus 2 tablespoons whole buttermilk, divided Filling: ½ cup sugar 3 tablespoons cornstarch ¼ teaspoon kosher salt 1¾ cups whole milk 4 large egg yolks 4 tablespoons unsalted butter, cubed 1 teaspoon vanilla extract 6 medium peaches, peeled, pitted, and sliced ½ cup apricot jam, melted Garnish: toasted sliced almonds 1. Preheat oven to 425°. Lightly spray bottom of a 15½x10½-inch jelly-roll pan with nonstick cooking spray. Set aside. 2. For crust: In the work bowl of a food processor, pulse together flour, salt, and sugar. Add butter, pulsing until mixture resembles coarse crumbs. Gradually add ½ cup buttermilk, pulsing until a…

LEMON-BLACKBERRY BUTTERMILK POUND CAKE Yield: approximately 12 servings 1 cup unsalted butter, softened ½ cup butter-flavored all-vegetable shortening 3 cups sugar 6 large eggs 3 cups all-purpose flour ½ teaspoon salt ½ teaspoon baking powder 1 cup whole buttermilk 1 tablespoon lemon zest 1 tablespoon fresh lemon juice 1 teaspoon vanilla extract ½ teaspoon almond extract ½ teaspoon coconut extract 3 cups fresh blackberries Buttermilk Glaze (recipe follows) 1. Preheat oven to 325°. Spray a 15-cup Bundt pan with nonstick baking spray with flour. Set aside. 2. In a large bowl, beat butter and shortening at high speed with an electric mixer until fluffy, 5 to 6 minutes. Reduce speed to medium; gradually add sugar. Add eggs, one at a time, beating well after each addition. Set aside. 3.…