Innholdsfortegnelse for June - July 2009 i Taste of the South

Tantalizing Heirloom Tomatoes Heirloom tomatoes, varieties whose seeds have been passed down from generation to generation, are big on flavor. Mike Burns of Burns Best Farm shares some of his favorite heirlooms along with tips for planting them. Also learn how to can tomatoes and save them for later use. The Season for Ice Cream Get the scoop on the best homemade-icecream accessories, including freezers and dippers. Potato Salad Aplenty A Southern favorite, potato salad is made in many different ways and has a variety of flavors and textures. Enjoy this collection of recipes we’ve pulled together just for you! Chock-full of Cheesecake This sweet and creamy dessert is revered all over the world! Check out some of our favorites.…

blueberry trifle Yield: 10 to 12 servings Preparation: 35 minutes Cook: 20 minutes Refrigerate: 2 hours 2½ cups sugar, divided ¼ cup plus 2 tablespoons cornstarch 1 teaspoon salt 8 egg yolks, beaten 1 cup water ½ cup fresh lemon juice ½ cup butter 3 teaspoons vanilla extract, divided 4 cups heavy whipping cream 12 blueberry muffins, torn into bite-size pieces (approximately 12 cups) 6 cups fresh blueberries Garnish: additional fresh blueberries and lemon-peel curl IN A LARGE SAUCEPAN, combine 2 cups sugar, cornstarch, and salt, mixing well. Add egg yolks and water to sugar mixture, whisking well to combine. Cook over medium heat, stirring often, until mixture thickens, 15 to 20 minutes. Remove from heat. ADD lemon juice, butter, and 2 teaspoons vanilla, stirring well. Cover and refrigerate…

WHEN IT COMES TO TOMATOES, SOME people might consider Denise Burns a picky eater. “She refuses to eat any tomatoes except the ones we grow,” explains her husband, Mike. Denise, who grew up eating cherry tomatoes right off the vine in her grandmother’s garden, prefers the taste of the heirloom tomatoes that come from the Burnses’ farm in northwest Georgia, just outside Chattanooga, Tennessee. “Once you taste food that you actually grew yourself,” Denise says, “it makes a huge difference in how you want to eat.” “People who grow heirloom tomatoes grow them for the taste,” agrees Mike. These old tomato varieties, whose seeds have been saved and passed down from generation to generation, have what Mike calls “great old-timey tomato flavor.” Last year the Burnses planted more than 800…

SCOTT ALDERSON HAS A PASSION for barbecue done right. He opened JamBone in Santa Rosa Beach, Florida, in mid-2008 and is already expanding in Grayton Beach with a smaller, take-outonly restaurant called JamBone Express. This 42-year-old classically trained chef gives us a peek into his home kitchen and shares recipes from his favorite cookout. ▸ Where are you from originally? Fort Lauderdale, but I’ve lived in so many places—the North Carolina mountains, San Francisco, Illinois, Georgia, all around. ▸ How long have you been in the Emerald Coast area? I moved here in 1993, but in 2000, I moved to Nashville, Tennessee, and was there for about six years. ▸ How much do you cook at home these days? I’m single, and I usually eat out every night. But when…

I received my first issue of Taste of the South, and it was fantastic. I can’t wait to try all the recipes. Thank you for a wonderful magazine. —Sue Hinson Scotts, North Carolina Short Stack? Is something missing from your Coconut Cake recipe on page 28 of the April/May 2009 issue? The batter isn’t enough for four cake pans as called for, but it is enough for two. Rae Wood —Hoover, Alabama EDITOR’S NOTE: As a matter of fact, the recipe for the cake batter should have been doubled. For the four-layer cake recipe, go to www.tasteofthesouth magazine.com and click on Editor’s Picks. The recipes for the filling and for the frosting are correct as published. Please note that the filling needs to be refrigerated for 1 hour, as stated…

Enter today for a chance to win one of TEN Taste of the South Cookbook Collections. Every Southern kitchen should have a set of these fabulous cookbooks. So, we’re giving away a set to ten lucky winners! Enter online at tasteofthesouthmagazine.com/productinfo or use the form on page 61. And, don’t forget to order FREE information from our advertisers! Deadline to enter our giveaway is 7/9/2009. NO PURCHASE REQUIRED. Sweepstakes begins 5/14/2009 and ends 11:59 p.m. C.T. 7/9/2009. Go to tasteofthesouthmagazine.com/productinfo and select the Cookbook Collection Giveaway Rules link for Official Rules. Open to all legal residents of the U.S. who have reached the age of majority in their state of residency at time of entry. Void where prohibited by law. All federal, state and local regulations apply.…

TAKE HEART, “CARBIVORES.” BREAD is not the enemy. Even if you’re convinced otherwise, about 10 seconds after you try a slice of Big Sky Bread Company bread, you’ll be a believer. Especially when owner and chief bottle washer Jeff Pierce launches into his explanation of how you can have your carbs and eat them, too. Now, issues of pasta and potatoes aside, when it comes to bread, as Jeff says, it’s all about the wheat. And for his bakery in Mountain Brook, Alabama, only the best will do. The assorted breads and baked goods at Big Sky are made from whole grains grown in the productive soils of northern Montana. The prized wheat produced in the Treasure State’s Golden Triangle region is known all over the world as an exceptionally…

THERE’S NO FINER SIGHT IN summertime than the twirling tendrils of bean plants, laden with dozens and dozens of plump pods just waiting to be picked. From their humble beginnings as seeds in the ground, the plants grow with a kudzu like enthusiasm, covering any structure be it trellis, cane-pole tepee, or old-fashioned clothesline that offers a little vertical support. No one understood the climbing nature of beans better than the American Indians who developed the Three Sisters symbiotic approach to growing. They planted bean seeds beside cornstalks, then added squash at the base to provide shelter for the tender plants. As the bean vines grew, they wound their way up the cornstalk. In return for this support, the beans emitted nitrogen into the soil that helped the corn grow.…

WELL, THAT CASH CAN BE YOURS IF YOU ARE CHOSEN the grand-prize winner in our Best of the South Recipe Contest. We’re delighted to have Domino Sugar, King Arthur Flour, and Vidalia Onions as sponsors. We can’t wait to see what wonderful recipes you’ll come up with to tempt our taste buds and win that prize. Turn to page 8 or go to www.tasteofthesouthmagazine.com for more information about the contest. Summer isn’t just the season for Vidalia onions. It’s the time of year for many other fresh vegetables and fruits, whether you grow them in your own garden or pick them up at your local farmers’ market. It can also be the season when we’re overrun with fresh tomatoes. In case you’ve reached the point that you’re tired of tomato…

grilled cornbread pulled-pork sandwiches Yield: 10 to 12 servings Preparation: 5 minutes Cook: 6 hours 1 (5-pound) Boston butt 1 tablespoon kosher salt 1 tablespoon coarsely ground black pepper 1 tablespoon mesquite seasoning, such as McCormick Grill Mates 1 recipe Grilled Cornbread (Recipe follows.) 1 recipe White Horseradish Barbecue Sauce (Recipe follows.) Garnish: pickles PLACE Boston butt in a slow cooker. Sprinkle with salt, pepper, and mesquite seasoning. Cover and cook on Low until tender, 6 to 8 hours. PULL meat from bone, discarding fat, skin, and bone. Use reserved juices to keep meat moist. SERVE on Grilled Cornbread and with White Horseradish Barbecue Sauce. Garnish with pickles, if desired. grilled cornbread Yield: 8 to 10 servings Preparation: 10 minutes Bake: 25 to 30 minutes ½ cup butter,…

EVERYTHING IS BETTER IN TEXAS, especially the food. If you don’t believe it, just ask someone from Texas, a state so steeped in civic and culinary pride that most natives make no bones about their unswerving belief that only those who hail from their borders know beans about making chili or how to properly grill a steak. They trust a hometown boy, though, so it’s little wonder that Bonnell’s Fine Texas Cuisine in Fort Worth has enjoyed a steady stream of local steak-and-potatoes enthusiasts since Jon Bonnell opened the doors in 2001. “I had pie-in-the-sky dreams about setting this town on fire,” the chef says, laughing. But that’s just what the math-and-science-teacherturned- restaurateur did. And word got out. Now, almost eight years and a handful of national awards later, the Fort…

IT HAS BEEN SAID THAT THE FARTHER NORTH you go in Florida, the farther South you are. I’d have to agree. Folks along northwest Florida’s Gulf Coast really can’t identify with the fast-paced city life of Tampa and Miami, and that’s just the way we like it. The Gulf Coast’s melting pot of cultural influences has paved the way for a mix of culinary delights like no other. Destin’s tastemakers range from sleepy seafood shacks and award-winning waterfront bistros to barbecue joints so authentic you’d think you were in Memphis. I was lucky enough to have been born and raised in beautiful Destin, and many of my fondest memories revolve around the sights, smells, and flavors of the Emerald Coast. WHERE TO EAT BUD & ALLEY’S 2236 East County Road 30-A…

“The juice ran all over my face and onto the white T-shirt Mom had smartly dressed me in for the occasion. In that moment, my favorite taste for barbecue was set.” I WAS RAISED IN GREENSBORO, North Carolina, by parents that called just east of Raleigh home. In North Carolina, the average person might consider this “barbecue confusion,” since somewhere between Raleigh and Greensboro is a mythical line that separates eastern and Lexington styles of barbecue. The debate between the goodness of each is more volatile than any political filibuster. My first memory of barbecue is of being in the back seat of my dad’s 1961 Chevy Impala in the car-hop section of Stamey’s on High Point Road in Greensboro. An oak-and hickory-smoked pork shoulder had been transformed into a…

“OH, I JUST LOVE TO COOK,” BRENDA MELANCON SAYS WITH THE DISTINCT Cajun cadence heard frequently ’round her hometown of Gonzales, Louisiana. “I grew up cooking with my mother, and even though I made quite a few mistakes, she encouraged me to keep cooking.” Brenda has a large repertoire of dishes but loves to bake cakes most of all. Though a disability from a childhood bout with polio forced her to retire early, it hasn’t stopped her efforts in the kitchen—or even slowed her down. This energetic cook never misses a beat, turning out crawfish stew, casseroles, and jambalaya in addition to those yummy cakes, all from the seat of her Rollator. Since Louisiana is famous for its fabulous fresh seafood, it was only natural that Brenda’s recipe feature the…