Innholdsfortegnelse for May - June 2017 i Taste of the South

All across the South, folks are getting ready to whip up their must-have dishes for church picnics, backyard gatherings, and shared meals of all kinds. If you don’t already have your “go-to” potluck recipe, or if you’re looking to switch up your potluck game a bit, this recipe-packed issue is just what you need. First, the main event—barbecue! I’m excited to share our easiest barbecue recipes ever—no smoker required. All you need is a grill or skillet, and a slow cooker. Does it beat 24 hours of expertly tended smoking? You be the judge. I’ll just say it’s pretty durn good and a lot easier! Just like Thanksgiving, a good potluck is all about the sides. We’ve got all your favorites, plus a handful of fun new ideas, including a…

Easy ways to add instant flavor to suppers and sides 1. SCOUT HOT DATE CASSEROLE CARRIER Arrive at your next potluck in style with this casserole carrier. And it’s not just fashionable—SCOUT’s carrier keeps your favorite meals warm for 2 to 3 hours, and will keep those icebox desserts frosty for 3 to 4 hours, even in the summer heat. $33; scoutbags.com 2. PICKLED PINK PICKLES Crafted from family recipes passed down over a century, Pickled Pink’s products are jarred by hand with delicious fresh ingredients, and infused with flavor from peppercorns, cinnamon, and garlic. If that’s not enough to love, part of their proceeds go to Hunters Hotline, a nonprofit that raises awareness about issues affecting America’s youth. $5.99; pickledpinkfoods.com 3. THE VINTAGE TABLE TABLECLOTH Drawing from a childhood…

SLOW COOKER PORK RIBS WITH SPICY COLA SAUCE Makes 4 servings Cola makes these ribs extra tender. 2 (2½-pound) racks baby back ribs 3 tablespoons canola oil, divided 2¼ teaspoons kosher salt, divided 1¼ teaspoons ground black pepper, divided 1 (12-ounce) can cola 1½ cups ketchup, divided ½ cup firmly packed light brown sugar 2 teaspoons smoked paprika 1 teaspoon garlic powder 1 teaspoon onion powder 3 teaspoons hot sauce, divided 2 tablespoons distilled white vinegar 2 teaspoons Worcestershire sauce 1. Spray a 6-quart slow cooker with cooking spray. 2. Using a sharp knife, pierce thin membrane on back of ribs. Peel to remove; discard. Cut each rack in half. Brush ribs with 2 tablespoons oil; sprinkle with 2 teaspoons salt and 1 teaspoon pepper. 3. Brush a cast-iron skillet…

PEACHES AND CREAM CHEESECAKE PIE Makes 1 (9-inch) pie For a taste of summer in every bite, use fresh peaches. Canned or frozen peaches will work if you’re in a pinch. Crust: 1½ cups graham cracker crumbs ¼ cup sugar ⅛ teaspoon kosher salt 5 to 6 tablespoons unsalted butter, melted Filling: 1½ (8-ounce) packages cream cheese, softened 1¾ cups confectioners’ sugar 1 teaspoon vanilla extract ½ cup heavy whipping cream ⅓ cup sour cream 2 fresh peaches, peeled and diced 2 tablespoons granulated sugar 1. Preheat oven to 350°. Spray a 9-inch glass or metal pie plate with cooking spray. 2. For crust: In a medium bowl, stir together graham cracker crumbs, sugar, and salt. Add melted butter, 1 tablespoon at a time, stirring just until moistened. Press mixture…

Bowls upon bowls of potato salad—a side dish both comforting and filling—are proudly brought to potlucks and barbecues across the South each summer. In the lineup of side dishes, potato salad takes a position of honor, within close reach of must-have main dishes like fried chicken, ribs, and pulled pork. Served by the spoonful, potato salad often edges against a puddle of barbecue sauce, creating a swirl of delicious flavors on your plate. When dreaming of this side, the visions that dance in your head are likely dependent upon what your momma made, and you might not eat it any other way. Some believe the epitome of potato salad contains mayonnaise, chopped eggs, and celery; others insist that pickles make their briny way into the mix. In the same way,…

Located in the small but surprisingly robust downtown of Brunswick, Georgia, Dot & Army is a riot of color and character. Sunlight pours through the shop’s front windows, dappling artfully displayed stacks of vintage-inspired napkins and tablecloths. But the bold colors and patterns of the linens pale in comparison next to the bright smile and rambunctious spirit of founder and seamstress extraordinaire, Jennifer Zamudio. Jennifer’s passion and love of beautiful fabrics and textiles began in her childhood. “I spent a lot of time in thrift stores as a teenager, and always went straight to the tablecloth sections,” she explains. “I’ve always loved vintage designs and textures found on old tablecloths and mumus.” Jennifer went on to become a teacher, but continued her sewing talents on the side, eventually selling her…

After working in restaurants around the country, Joe and Katy Kindred returned to his hometown of Davidson, North Carolina, and opened their namesake restaurant, Kindred, that put the small town on the culinary map. Their newest venture, a modern fish camp-style restaurant named Hello, Sailor, will open on the nearby shores of Lake Norman this summer. How did you come up with the name Hello, Sailor? It’s actually inspired by a real sailor’s tattoo! When people walk in and see the space and vibe we’re putting together, it will click. It sets the tone for a place that’s going to be fun. What's the biggest difference in the menus of your restaurants? First and foremost, our philosophy on sourcing the best ingredients will continue to be the number one focus.…

Where to Stay HYATT REGENCY RIVERFRONT Tucked in downtown Jacksonville with views the colorful bridges spanning the St. Johns River, this hotel is smartly situated for exploring the city and its many neighborhoods. If you’re up for a field trip, the beaches are just 30 minutes away. JACKSONVILLE 1 Lunch & sweets CANDY APPLE CAFÉ Once a private club for the city’s well-to-do gentlemen, this bright and eclectic downtown restaurant is the perfect stop for upscale lunch, all-day brunch, and dinner, but be sure to visit the candy shop on the third floor to pick up a sweet souvenir. TRY: Pork Belly Flatbread, Candy Cherrywood Bacon 2 Moxie Kitchen + Cocktails Surrounded by chain restaurants, Moxie is delightfully local, and chef Tom Gray and his team know just how to…

BLACKBERRY CRUMBLE BARS Makes about 16 To make these buttery bars even more delicious, use our homemade Blackberry Jam recipe featured on page 25 . 2 cups quick-cooking oats 2 cups all-purpose flour 1¼ cups unsalted butter, softened 1 cup firmly packed light brown sugar ¾ teaspoon baking soda 1 (13-ounce) jar blackberry preserves* 1½ cups blackberries, sliced lengthwise 1 tablespoon lemon zest 1. Preheat oven to 350°. Spray a 13x9-inch baking pan with baking spray with flour. 2. In a large bowl, beat oats, flour, butter, brown sugar, and baking soda with a mixer at medium speed until combined. Press two-thirds of mixture into bottom of prepared pan. 3. Bake for 20 minutes. Let cool for 5 minutes. Spread blackberry preserves onto crust, and top with blackberries and…

MEMPHIS IN MAY Memphis, TN | May 5-28 This massive festival has countless can’t-miss events every year, but we can’t wait for the food-focused 901 Fest. Celebrating its second year, 901 Fest celebrates the best that Memphis has to offer, especially when it comes to local food. A few of their inaugural year vendors were Muddy’s Bake Shop, Central BBQ, and Mempops, so we’re setting our expectations high for their second showing. memphisinmay.org ATLANTA FOOD AND WINE FESTIVAL Atlanta, GA | June 1-4 More than your average food and wine festival, Atlanta Food and Wine showcases cuisine and chefs from Texas to D.C. and every stop in between. Drop by different tasting tents to experience flavors from around South, or brush up on your skills with technique and cooking classes.…

BLACKBERRY ICED TEA Makes about 3 quarts Mashed blackberries add a beautiful garnet hue to this refreshing iced tea. 3 quarts hot water 3 family-size tea bags 2 cups fresh blackberries, divided 1 cup sugar ¼ cup fresh lemon juice 4 slices fresh lemon 4 sprigs fresh mint Garnish: lemon wedges, fresh blackberries, fresh mint 1. In a large container, combine 3 quarts hot water and tea. Let steep for 3 to 4 minutes; remove tea bags. 2. In a medium bowl, mash 1½ cups blackberries; stir in sugar and lemon juice. Let cool to room temperature; refrigerate about 3 hours. 3. Strain mixture through a fine-mesh sieve into a pitcher; discard solids. Stir in remaining ½ cup blackberries, lemon slices, and mint. 4. Serve tea over ice. Garnish with…