Innholdsfortegnelse for September - October 2012 i Taste of the South

STADIUM FOOD As we kick off college football season around the South, serious tailgaters know gameday eats (both inside and outside the stadium) are as important as the actual game. A few classics within the SEC include Bloody Marys at the University of Georgia’s Sanford Stadium; gumbo, jambalaya, and boudin at LSU’s Tiger Stadium; barbecue nachos at Ole Miss’s Vaught-Hemingway Stadium; and Denny Dogs at the University of Alabama’s Bryant- Denny Stadium. Around the South AUSTIN: Sauceheads and pitmasters will gather at the third annual Gettin’ Sauced October 27. gettinsauced.com BIRMINGHAM: On October 14, chefs from more than 40 local restaurants will cook at Birmingham Originals’ annual Break ‘n Bread at Railroad Park. birminghamoriginals.org JEKYLL ISLAND: At the seventh annual Shrimp and Grits: The Wild Georgia Shrimp Festival September 14–16, you’ll find…

chocolate- and candy-coated apples Yield: 1 dozen apples 1 (16-ounce) package chocolateflavored candy coating 12 (8-inch) wooden skewers 6 Granny Smith apples 6 Fuji apples Garnish: miniature candy-coated peanut butter pieces and assorted jimmies 1. Melt candy coating according to package directions. Pour into a deep bowl. Line a baking sheet with parchment paper. 2. Insert skewers through apple cores. Working one at a time, gently dip apples into candy coating, rolling to coat all but top of apple. Roll bottom 1⁄3 of each apple in peanut butter pieces or jimmies, if desired. Set on prepared baking sheet to dry. Store in refrigerator for up to 3 days. goat cheese and caramelized onion triangles Yield: approximately 3 dozen 11⁄4 cups butter, divided 2 tablespoons olive oil 2 yellow onions, thinly…

Missed an issue? I just discovered your magazine, and it’s fabulous! The issue I saw was March/April 2012, which featured an incredible recipe for a BBQ pork salad with cornbread croutons. Would it be possible to purchase that issue? Thanks! —Vicki Parkhurst Springfield, Missouri I bought the special issue Southern Favorites 2011. Well, apparently it’s a favorite with my friends, too. Now I have an incomplete magazine with many recipes missing. May I please purchase another copy? —Paula Palmer Vail, Arizona Copies of back issues, including special publications like Southern Favorites, are available online at the Hoffman Media Store, hoffmanmediastore.com, or you can call 800-361-8059. Paula, you should check out Southern Favorites 2012 and our latest special issue, Southern Suppers. And make sure you buy extra copies for your friends.…

menu Slow-cooked Herbed Chicken and Potatoes Green Beans with Bacon and Almonds Make-ahead Honey Wheat Rolls Christy's Iced Tea Caramel-Apple Parfaits Apple Butterscotch Oat Cookies MY HEART JUST SOARS IN THE FALL. AS THE HEAT begins to subside, my family takes long walks beneath the changing leaves, and we prepare comforting meals that were just too heavy for the hot days of summer. Fall also means apple trees are weighed down by their abundance of my favorite baking fruit. On our annual family trip to a local orchard, we slurp cider slushies and choose a peck or two (each!) of our favorite apples to take home. My daughter, Katy Rose, loves the bright red ones most, but I’m slowly bringing her around to Jonagold and Golden Delicious. My son, Brady,…

pumpkin ice cream Yield: approximately 4 cups 11⁄2 cups whole milk 1 cup heavy whipping cream 2⁄3 cup sugar 1⁄4 cup firmly packed light brown sugar 1⁄8 teaspoon salt 5 large egg yolks 1 (16-ounce) can pumpkin 2 teaspoons pumpkin pie spice 1 teaspoon vanilla extract Garnish: purchased pecan brittle 1. In a medium saucepan, combine milk, cream, sugars, and salt. Bring to a simmer over medium heat, stirring occasionally. 2. Place egg yolks in a medium bowl; whisk in half of hot milk mixture. Return egg mixture to remaining milk mixture in saucepan, whisking to combine. Cook over medium heat, stirring constantly until mixture thickens and coats the back of a spoon. Remove from heat; stir in pumpkin. Strain pumpkin mixture through a sieve set over a bowl. Add…

A GENERATION OR TWO AGO, THE MOST ELEGANT RESTAURANT MEAL YOU could hope for in Oxford, Mississippi, was a steak and baked potato downstairs at the Holiday Inn. Not anymore. Throughout the past 20 years, the small town that’s nurtured so many Ole Miss students has itself grown up, left home, and seen the world. From the chicest bistro to the most casual catfish joint, you’ll find evidence of a more sophisticated influence. Don’t think for a moment, though, that Oxford has forgotten its past. Rather, this broader awareness has made its heritage something to guard, groom, and savor. LEADING THE WAY If there’s one place that’s set the pace for Oxford’s culinary renaissance, it’s City Grocery. Situated on the south side of the square—Oxford’s charming, thriving downtown center—City Grocery…

THE FIRST CASSEROLE THAT EARNED A SPOT IN MY memory was filled with soft slices of yellow squash cooked so tender that the pliable seeds required no chewing at all. The squash was suspended in creamy goodness, sharp Cheddar cheese, and sandwiched between two layers of toasted bread crumbs. I could depend on this signature family casserole making an appearance on any holiday table, from Easter to Thanksgiving. It was the epitome of personal comfort piled high on a spoon. When it was time for me to set up my very first kitchen as an adult, the items at the beginning of the checklist were listed by measurements only: 8x8s, 9x9s, 7x11s, and a couple of 9x13s. I was preparing to rent my own apartment and live alone in Charleston,…

DINNER MADE EASY The Hamilton Beach Set and Forget Slow Cooker is not your average slow cooker. Featuring a sleek design, this vessel holds 6 quarts of your favorite recipe and also comes with a meat thermometer, the perfect tool to take the guesswork out of slow cooking. What more could you ask for? Don’t miss Christy Jordan’s Slow-Cooked Whole Chicken on page 23. Put everything together in the morning, turn it on, and walk away. It’s that easy. $59.99, hamiltonbeach.com…

apples2apples An apple is a healthy snack because of what it has—about 80 calories and 5 grams of fiber—as well as what it doesn’t have—no fat, no sodium, and no cholesterol. It takes about 2 pounds of apples to make one all-American apple pie. More than 60 percent of the apples grown in the United States are eaten as fresh fruit. Don’t peel your apple before you eat it. Two-thirds of the fiber and lots of antioxidants are found in the peel. Even with today’s highly mechanized farming, most apples are still picked by hand each fall.…

pork tenderloin sandwiches with caramelized onion mayonnaise Yield: 8 servings 2 (1-pound) pork tenderloins 1 teaspoon salt 1⁄2 teaspoon ground black pepper 1 tablespoon canola oil 8 kaiser rolls with sesame seeds, split Caramelized Onion Mayonnaise (recipe follows) 1 cup stone-ground mustard 2 Braeburn apples, cored and thinly sliced 8 slices Havarti cheese 4 cups arugula 1. Preheat oven to 375°. Spray a rimmed baking sheet with nonstick cooking spray. 2. Season pork with salt and pepper. In a large skillet, heat oil over mediumhigh heat. Add tenderloins; cook turning occasionally, until browned, approximately 7 minutes. Place pork on prepared baking sheet. 3. Bake until a meat thermometer inserted in tenderloin registers 145°, approximately 22 minutes. Let rest for 20 minutes. 4. Wrap tenderloins in foil. Refrigerate until thoroughly chilled.…

IT’S AN OLD-FASHIONED NOTION, but a simple one: When two people sit down and have a piece of pie together, they might come to understand each other a little better. That was the original idea behind PieLab, a project of the Hale Empowerment and Revitalization Organization, Inc. (HERO) and a graphic design collective known as Project M. PieLab was born in spring 2009 as a combination pop-up café, design studio, and civic clubhouse. It’s mission: Pie + Ideas = Conversation. Conversation + Design = Social Change. Located in Greensboro, Alabama, the county seat of Hale County in the state’s Black Belt region, PieLab turned out to be an idea that crossed generational lines and color boundaries. Just a few months after its founding, the café settled into a permanent space,…

CHEF KEVIN GILLESPIE’S PASSION LIES IN SERVING PEOPLE quality food every day. At Woodfire Grill in Atlanta, Kevin’s focus is on incorporating fresh, organic, and sustainable ingredients into all his dishes. His creative approach to food has won him many accolades, including being named a semifinalist for the James Beard Foundation’s Rising Star Chef of the Year four years in a row, as well as one of Forbes magazine’s 2011 “30 Under 30,” which highlights tomorrow’s brightest stars. Taste of the South readers may know him best from his appearance on Bravo’s television series, Top Chef, in 2009, where he was not only a finalist but also the fan favorite. His first book, Fire In My Belly, which will be published in October, mirrors his cooking at Woodfire Grill with…

Old-School Tailgate Pages 28–35: Meat and cheese board and footed wooden board available at Europe 2 You, 770-998-7175, europe2you.com; floral lidded storage bowls available at Fishs Eddy, 877-347-4733, fishseddy.com; vintage vehicle courtesy of Pat and Huey Franks; location courtesy of Holly and Bobby Hoyle. Harvest Supper Pages 36–42: Dinner and dessert plates available at dBo Home, 860-364-6008, dbohome.com; Cornish game hen platter by Earthborn Pottery, 205-702-7055, earthbornpottery.net. Rich and Rustic Fall Desserts Pages 44–50: Black wire trivet courtesy of Attic Antiques, 205-991-6887, 5620 Cahaba Valley Road, Birmingham, AL 35242; plate under ice cream bowl by dBO Home for West Elm, 888-922-4119, westelm.com. Boo Bash Pages 60–67: Black and white washi tape available at InTheClear, etsy.com/shop/InTheClear; purple square platter by Vietri, 919-245-4180, vietri.com; l ocation courtesy of Lucy and Patrick Finney.…