Innholdsfortegnelse for April - May 2011 i Taste of the South

IN THE SOUTH, BARBECUE IS DISCUSSED AND DEBATED AS much as the weather and politics, if not more. Everyone has an opinion about barbecue, particularly when it comes to sauce styles and whether pork should be chopped or pulled or ribs should fall off the bone or have a gentle tug. Here at Taste of the South, we love to talk about barbecue—and to eat it. We often discuss how people tend to prefer the barbecue they grew up with. For me, that’s smoked pork butts, baby back ribs cooked low and slow on the grill with lots of attentive mopping, and my mom’s spicy apple-cider-vinegar-based sauce. Others in our office have a firm allegiance to Alabama’s famed white sauce served on smoked chicken. Regardless of where you live, barbecue…

Get the Look! Give your buffet table a casual and fun feel by combining vintage finds with some of your favorite things. Wooden Plates Use these square wooden plates as chargers, or serve food directly on them. Available at The Cook Store. $15 each; 205-879-5277. QUICK TIP gather together Using trays to corral items like utensils, wet wipes, barbecue sauces, paper towels, and bottle openers can bring instant organization to your buffet. Utensil Holders Peel the labels from tin cans, and tie a strip of burlap around them to create a very “green” cutlery holder for your table. Festive Lights String some outdoor lights around your buffet for ambiance. Many styles available at Target. $12.99 for a string of 25 lights; target.com. Moonshine Jar Look for old moonshine jars at flea…

Scott’s Barbecue Sauce Origins: Adam Scott, an African- American minister, created this sauce in 1917 after the ingredients were revealed to him in a dream. Claim to fame: A favorite of The New York Times food critic Craig Claiborne, Scott’s Barbecue survived the segregated dining of the first half of the 20th century to become a North Carolina barbecue icon. Flavor profile: A classic, vinegar-based sauce with a red-pepper kick that lingers on the tongue. Ideal for dressing chopped pork barbecue. Restaurant: Yes. Goldsboro, North Carolina. Open for lunch Thursday and Friday only Price: $2.20 for a 16-ounce bottle Buy it: scottsbarbecuesauce.com Big Bob Gibson Bar-B-Q Original White Sauce Origins: In 1925, Big Bob Gibson created this tangy white sauce for his barbecue restaurant in Decatur, Alabama. Today, his grandson Don McLemore and…

roasted leg of lamb with mint pesto Yield: 6 to 8 servings 1 recipe Mint Pesto (recipe follows) 1 (4-pound) boneless leg of lamb 11⁄2 teaspoons salt 11⁄2 teaspoons cracked black pepper Garnish: fresh mint 1. Spray a shallow roasting pan with nonstick cooking spray. Set aside. 2. Spread half of Mint Pesto in a thick layer on 1 side of lamb. Roll up lamb, and tie with string at 11⁄2-inch intervals. Place lamb, seam side down, in prepared pan. Cover, and refrigerate for 8 hours or overnight. 3. Preheat oven to 325°. Remove lamb from refrigerator, and let stand at room temperature for at least 1 hour. Season lamb with salt and pepper. 4. Roast until an instant-read meat thermometer inserted in the center reaches 155°, 50 to 65…

"Southern cooking is more ingredient driven than recipe driven."—SARA FOSTER SARA FOSTER’S CULINARY CAREER has taken her from Jackson, Tennessee, to New York and back South again to North Carolina, where she is the owner of Foster’s Market, the acclaimed gourmet markets in Durham and Chapel Hill. In her latest cookbook, Sara Foster’s Southern Kitchen, she returns to her roots with recipes that reflect how a new generation of Southerners cooks and eats. Your cookbooks have always had elements of Southern cooking. What attracts you to that style of cooking? The thing that I love about eating and cooking in the South is we have this unusual abundance of wonderful ingredients that immediately make anything a Southern dish, whether it’s a black-eyed-pea salad or black-eyed peas cooked with pork fatback…

WHETHER IT’S FRIED CHICKEN, pecan pie, or buttermilk biscuits, most Southerners believe their mother’s recipe is the best, and Alex Robertson of Birmingham, Alabama, is no exception. In his case, it’s his mother’s recipe for pimiento cheese that inspires fond memories. That is until Alex learned how easy it was to make pimiento cheese himself. “The base of my recipe came from my mother, Page Robertson, who always kept a batch in the fridge when I was growing up,” Alex explains. “Once I learned how easy it was to make, I started to tinker with her formula,” he says. Alex’s version, which has evolved over time, includes olives, jalapeño peppers, and four kinds of cheese. Alex says, rather modestly, “I think the blue cheese plays nicely off the flavor of…

Eureka! I just stumbled onto Taste of the South on Facebook. I have never heard of it. Just wondering what I need to do to have it delivered to my home. How long has the magazine been out? Monica Perrin, via e-mail It’s always nice to be discovered by new readers, Monica. Taste of the South, a magazine that celebrates Southern food, was first published in fall 2004. In the beginning, Taste was a quarterly magazine; with the February/March 2008 issue, it became bimonthly. To subscribe online, go to our Web site, tasteofthesouthmagazine.com. All in One I went to visit my cousin’s family in Atlanta over the holidays and discovered your magazine on her coffee table. Taste of the South, where have you been all my life? She tells me…

Egg-Perfect Eggtimer Retail: $4.95 Why we love it: Makes a perfect hard-boiled egg every time Where to buy: amazon.com Oxo Good Grips Egg Slicer and Chopper Retail: $14.99 Why we love it: Makes simple work of slicing and chopping hard-boiled eggs Where to buy: oxo.com Positano Egg Cup Retail: $3.95 Why we love it: Fun way to serve a soft-boiled egg Where to buy: surlatable.com Farmer’s Egg Crate Retail: $14 Why we love it: Who says storing eggs can’t be pretty? Where to buy: anthropologie.com Endurance Egg Topper Retail: $5.95 Why we love it: Just squeeze, twist, and lift to remove the top of a soft-boiled egg. Where to buy: chefsresource.com The Pampered Chef Egg Separator Retail: $6.50 Why we love it: Hangs on a bowl to separate whites from yolks while keeping your hands…

1 There’s no consensus on the definition of barbecue. Barbecue means different things to different people. Many in Texas believe barbecue is meat cooked slowly by indirect heat from wood-burning smoke. Some say barbecue is a term only for certain meats, such as sausage or ribs. Other misguided souls think grilling hamburgers and hot dogs counts. And forget what it means, there isn’t even a consistent spelling for it: BBQ, barbecue, Barbeque, Bar-B-Que, Bar-B-Q, Bar-B-Cue, etc. 2 In Texas, it’s all about the brisket. I’m an Alabama native who didn’t grow up on brisket—a tough meat that, truth be told, isn’t an ideal piece of meat for consumption (thus the need to slow-cook it for hours upon end to make it, well, edible)—so I’m used to ordering such items as…

how-to: hard-boiled eggs Place 1 dozen large eggs in a large saucepan with enough cold water to cover. Cook over high heat until water begins to boil. Reduce heat to medium. Let eggs simmer for 10 minutes. Remove eggs from heat. Drain eggs, and rinse with cold water. Peel eggs, discarding shells. Halve eggs lengthwise. Remove yolks, and place in a small bowl; set whites aside. caramelized onion and prosciutto deviled eggs In a skillet, heat 2 tablespoons olive oil over medium-high heat. ? Add 31⁄2 ounces chopped prosciutto; cook until browned. ? Remove from skillet. Reduce heat, and add 1 large red onion, thinly sliced. ? Cover, and cook for 30 minutes, stirring occasionally. ? Remove cover, increase heat, and cook for 10 minutes, stirring frequently. ? Add 2…

OF ALL THE FOODS I ADORED IN MY CHILDHOOD, and still cherish, coconut cake is the star. I love it presented on a cut-glass cake stand and served from a dinner plate in the kitchen. The coconut can be freshly grated or scooped from a package, then sprinkled on sticky swirls of old-school icing or pressed onto cupcakes smeared with cream-cheese frosting. However and whenever coconut cake appears, I see celebration and pleasure. Since coconut cake is my maternal grandmother’s signature confection, it’s no surprise that I’ve loved it all my life. I can see my grandfather sitting at the kitchen table, helping my grandmother open fresh coconuts, draining out the juice, prying the meat from the shell, and peeling and grating the luscious chunks of coconut in the meat…

1. With plenty of recipes for church potlucks, family reunions, and tailgates, Bless Your Heart: Saving the World One Covered Dish at a Time by Patsy Caldwell and Amy Lyles Wilson (Thomas Nelson, 2010) is the perfect handbook for the gracious Southern hostess. $24.99; thomasnelson.com. 2. Rich, buttery Southern shortbread bites made in the mountains of North Carolina are great for nibbling with afternoon coffee or tea. $4.85; willas-shortbread.com. 3. Earthborn Pottery square dinner plates, as seen in our “Dinner with Friends” story on page 60. $54 each at The Cook Store, 205-879-5277. 4. These sweet-and-tangy Divina watermelon rind pickles are a thirdgeneration Arkansas family recipe. $3.99 at Whole Foods Market; wholefoodsmarket.com. 5. The heirloom apron gift kit from Ice Milk Aprons comes with a full custom-monogrammed apron and 25 recipe cards all packaged in…

foodfact: English peas were one of Thomas Jefferson’s favorite vegetables, and he grew about 15 varieties in his garden at Monticello. English peas can be cooked simply with a little butter and some fresh herbs, tossed in salads, or stirred into creamy risotto. Don’t miss recipes for Sautéed Flounder with Crushed Sweet Peas and Mushroom Broth (page 63) and Spring Pea Toasts with Lemon Olive Oil and Fresh Pea Shoots (page 77).…

OUR PERFECT BARBECUE SANDWICH! dry rub ribs Yield: 6 servings 1⁄2 cup firmly packed light brown sugar 3 tablespoons smoked paprika 3 tablespoons ground cumin 2 tablespoons ground red pepper 2 tablespoons onion powder 2 tablespoons garlic powder 2 tablespoons salt 2 racks pork spare ribs (approximately 8 pounds) 1⁄4 cup vegetable oil 1 recipe Classic Barbecue Sauce (recipe on page 25) 1. In a large bowl, combine brown sugar, smoked paprika, cumin, red pepper, onion powder, garlic powder, and salt. 2. Rinse ribs, and pat dry. Remove thin membrane from back of ribs by piercing it with a sharp knife and pulling it off. Rub ribs with vegetable oil. Rub brown-sugar mixture evenly on ribs. Let sit at room temperature for 30 minutes to 1 hour. 3. While meat…

BBQpalooza Pages 18-25 Disposable bamboo plates available at World Market, 877-967-5362, worldmarket.com. Family-Style Easter Pages 50-55 Ticking-striped runner available at Four Seasons Antiques and Art, 205-803-4059, 4seasonsantiquesandart.com; location courtesy of Kay and Mark Brasher. Deviled Eggs Pages 56-58 Fiesta turquoise egg platter available from Replacements, Ltd., 800-737-5223, replacements.com; white eggcup available at World Market, 877-967-5362, worldmarket.com; imprinted palette egg caddy available at Anthropologie, 800-309-2500, anthropologie.com. Dinner with Friends Pages 60-70 All plates and serving pieces by Earthborn Pottery available at The Cook Store, 205-879-5277, thecookstoremtnbrook.com; dainty flutes by Roost available at Upriver Home, 800-510-3695, upriverhome.com; location courtesy of Keith Russell. Taste of Tradition Pages 78-83 White cake stand available at World Market, 877-967-5362, worldmarket.com.…