Innholdsfortegnelse for March - April 2013 i Taste of the South

BREAKFAST COMFORTS US, morning or night. There’s just something about the smell of it cooking, mainly the scent of sizzling bacon that creeps from the kitchen and lingers in every nook of your home. Seriously, who doesn’t love that smell? And bacon really does make every meal better, especially when it’s from the lovely Allan Benton (“Smoked and Cured,” page 57). Whether your idea of the perfect breakfast is a big plate of biscuits and gravy, a stack of pancakes, or an omelet, we’ve got all the breakfast recipes you could ever want in this issue, plus tips for frying eggs, cutting biscuits, and why you should save your bacon grease. And if you love doughnuts, we’ve found the best places in the South for warm cream-filled, glazed, and even…

In the South, we’re known for our love of bacon grease and the zeal with which we save it. But I’ve found a lot of folks save bacon grease without really knowing how to use it. Here’s how to make sure your “gold” is used. HOW TO USE BACON GREASE 1. Substitution for Oil in Recipes and in Frying: Bacon grease can be used in place of oil in recipes and in frying. 2. Greasing Muffin Pans or Cast-Iron Skillets: Before you put your cornbread or hoecake batter in that skillet, coat it with a little solidified bacon grease. Make it messfree by using a paper towel. 3. Milk Gravy: Milk gravy begins with 2 tablespoons bacon grease. Heat it over medium heat in a large skillet, add 2 or…

KITCHEN TIP You'll find frozen pizza dough in the deli section of some supermarkets. You can also use a prepared baked pizza crust such as Boboli or refrigerated canned pizza dough. Top and bake refrigerated dough according to package directions. SMOKED SAUSAGE AND EGG BREAKFAST PIZZA Yield: 1 (12-inch) pizza 1 tablespoon cornmeal 1⁄2 pound smoked sausage, coarsely chopped 4 large eggs, lightly beaten 1 pound frozen pizza dough, thawed 4 cups lightly packed fresh spinach, torn 1 cup shredded mozzarella or fontina cheese 1⁄3 cup grated Parmesan cheese 1⁄3 cup sun-dried tomatoes in oil, drained and chopped 1. Preheat oven to 475°. 2. Place an oven rack on the lowest level of oven. Lightly spray a large baking sheet with nonstick cooking spray; sprinkle with cornmeal. 3. Heat a…

I f you have dogs and you’re expecting a shipment from Benton’s Smoky Mountain Country Hams, the canines better be well behaved. They’ll know when the ham slices and hickory-smoked bacon arrive before you do. From an unassuming cinderblock outpost on Highway 411 in Madisonville, Tennessee, everything Allan Benton and his crew touch is wrapped in that heady scent. As Allan begins his 40th year in the smoked ham business, he remains as humble as when he took it over from Albert Hicks in 1973. After a stint as a school guidance counselor, Allan decided to try his hand at producing quality cured hams and bacon. Growing up in Scott County, Virginia, he watched his parents cure hams at home for years and found he had a natural affinity for…

S hrimp and grits have become nearly as iconic in Southern cuisine as sweet tea and fried chicken, so much so that during the 2012 Democratic Convention, the Charlotte Observer reported the dish was described as the “most popular nosh, served in everything from cocktail glasses to chafing dishes.” First of all, Charlotte, North Carolina, isn’t exactly a hot bed—or would that be a simmering pot?—of activity for shrimp and grits. Second, my grandmother would have laughed at grits in a cocktail glass. Shrimp and grits are traditional Lowcountry fare. Perhaps the epicenter of the shrimp and grits phenomenon is Charleston, South Carolina. Charleston is one of the most popular travel destinations in the United States and home to some of the country’s finest restaurants. My friend and mentor Nathalie…

CINNAMON ROLL BREAD PUDDING Yield: 8 servings 11⁄4 cups sugar, divided 2 teaspoons ground cinnamon, divided 12 large glazed cinnamon rolls, cut into 1 1⁄2-inch chunks 6 egg yolks 2 cups half-and-half 1 teaspoon vanilla extract 1 teaspoon salt 1⁄3 cup chopped pecans 1 1⁄2 cups confectioners’ sugar 1⁄2 cup heavy whipping cream 1. Preheat oven to 350°. In a small bowl, combine 1⁄4 cup sugar and 1 teaspoon cinnamon. Set aside. Spray 8 (8-ounce) ramekins with nonstick cooking spray. Coat the bottom and sides of ramekins with cinnamon sugar. Place ramekins on a baking sheet. Set aside. 2. Place cinnamon roll pieces in a large bowl. Set aside. Place egg yolks in a medium bowl. Set aside. 3. In a medium saucepan, combine half-and-half, remaining 1 cup sugar, remaining…

On Pins and Needles I love Taste of the South and all of the recipes. I noted that you had made it possible to connect with Facebook and Twitter, but the new rage is Pinterest, a site that people use to share recipes, decorating ideas, product ideas, etc. I wish you would make your site and recipes available on Pinterest. —Janet Fortenberry, Grenada, Mississippi Pinterest is a great resource for finding and sharing delicious recipes! You can follow us at pinterest.com/tasteofthesouth. Nothing Beats Cast Iron Although I live in Wisconsin, north of the Mason-Dixon Line, I have been cooking with cast iron for 30 years for friends and relatives up at our cottage. One little difference, my cast-iron cookware has wooden handles. I love it because I cook over a…

A few years ago, I surprised my extended family by renting a wonderful cabin in the Smoky Mountains. I invited my brotherand sister-in-law and their two children and my mother- and father-in-law for a big Southern family getaway. To make it even more special, we kept it a secret from the kids. I spent weeks imagining their surprised faces. I looked forward to the weekend for quite some time and was thrilled when I was finally able to load the car (dog and all!) and head toward Gatlinburg. We didn’t tell Brady and Katy Rose where we were going until we were well on our way. We didn’t pay much attention to the weather as we set out on our family adventure. Snow is a rarity in north Alabama where…

OVEN-BAKED EGGS If poaching eggs is intimidating, you can bake them in a muffin pan. STEP 1: Preheat oven to 400°. Generously spray a 6-cup muffin pan with nonstick cooking spray. Crack one egg into each muffin well. STEP 2: Bake until eggs reach desired degree of doneness, 6 to 9 minutes. Remove from oven, and let cool slightly. Run a knife around the edge of each egg to loosen it. Remove eggs from pan, and serve immediately. PERFECT FRIED EGGS STEP 1: In a small bowl, crack egg. STEP 2: In a medium nonstick skillet, melt 2 tablespoons butter over medium-high heat. Once butter has melted, reduce heat to medium. Add egg to pan, and season with salt and pepper. STEP 3: Cook as directed below until egg reaches…

ASIAGO AND OREGANO FRENCH TOAST WITH HAM AND ASPARAGUS (PICTURED ON PAGE 52) Yield: 4 servings 1 quart heavy whipping cream 1⁄4 cup chopped fresh oregano, plus more for garnish 8 thick slices white bread 4 large eggs 1⁄2 cup all-purpose flour 2 teaspoons salt, divided 1 teaspoon ground black pepper, divided 1 tablespoon cornstarch 1 tablespoon water 1 cup grated Asiago cheese, plus more for garnish 2 tablespoons butter 1 tablespoon olive oil 1 pound asparagus, ends trimmed 1⁄2 teaspoon garlic salt 4 large slices spiral-cut ham, cut in quarters 1. In a medium bowl, combine cream and 1⁄4 cup oregano. Cover and refrigerate overnight. On a baking sheet, place bread slices in a single layer; let sit uncovered overnight to get stale. 2. Pour half of cream mixture…

They’re often the staple of the office meeting, sometimes the main reason people show up. Yeasty dough? Fried? Add sugar, and then a little more sugar, and then top that with some icing and maybe some sprinkles? Can you seriously say no? And they’re cheap—so cheap, in fact, that they were an important treat during the Great Depression. Deemed poor people’s food, it took Clark Gable’s doughnut etiquette lesson to Claudette Colbert in Frank Capra’s It Happened One Night to make them popular with all social classes. Even today, the soft, glaze-encrusted morsels of steamy perfection are a bargain. For many Southerners, our first taste of doughnut bliss came from a box with a familiar red and green logo: Krispy Kreme has been a fixture in the South since they…

???????????????????? ?????????????? Explore The Birthplace Of Bourbon, America’s Native Spirit, In Lexington, Ky. ????????????????????????????????????????? ?????????????????????????????????????????? ?????????????????????????????????????????? ?????????????????????????????????????????????? ????????????????????????????????????????????????? ?????????????????????????????????????????? ?????????????????????????????????????? ???????????????????????????????????????? ???????????????????????????????????????????? ??????????????? ???????????????????????????????? ???????????????????????????????????????????????????????????????? ????????????????????????????????????????????????????????????? ???????????????????????????????????????????????????????? ??????????????????????????????????????????????????????? ???????????????????????????????????????? ??????????????????????????????????????????????? ??????????????????????????????????????????? ??????????????????????????????????????????????? ?????????????????????????????????????????????????? ?????????????????????????????????????? ??????????????????????????????????????????? ???????????????????????????????????????????????? ??????????????????????????????????????????? ??????????????????????????????????????????? ???????????????????????????????????????????? ????????????????????????????????????????????????? ???????????????????????????????????????????????????? ????????????????????????????????????????????????????? ????????????? Known As The Gateway To Cumberlands, Williamsburg, Ky., Feels Like Home ???????? ???????????? ??????????? ?????????? ????????????? ????????? ???????? ????????????? ??????????????? ???????????? ???????????????????? ?????????????????????? ?????????????????????????? ?????????????????????????? ???????????????????????? ?????????????????????? ???????????????????????? ???????????????????????? ??????????????????????? ??????????????????????? ??????????????????????? ??????????????????????????? ????????????????????????? ?????????????????????????????????????????????????????? ???????????????????????????????????????????????????????? ?????????????????????????????? ?????????????????????????????????????????????????????? ????????????????????????????????????????????????????????? ???????????????????????????????????????????????????????? ??????????????????????????????????????????????????????????? ??????????????????????????????????????????????????????????? ???????????????????????????????????????????????????? ???????????????????????????????????????????????????????? ??????????????????????????????????????????????????????? ????????????????????????????????????????????????????????? ?????????????????????????????????????????????????????????? ??????????????????????????????????????????????????????? ?????????????????????????????????????????????????????????? ???????????????????????????????????????????????????????????? ????????????????????????????????????????????????????????????? ????????????????????????????????????????????????????????? ??????????????????????????????????????????????????? ??????????????????????????????????????????????????????????? ???????????????????????????????????????????????????????????? ????????????????????????????????????????????????????????? ??????????????????????????????????????????????????????????? ??????????????????????????????????????????????? ?????????????????????????????????????????????????? ???????????????????????????????????????????????????????? ????????????????????????????????????????????????????????? ??????????????????????????????????????? ????????????????????????????????????????????????????????? ???????????????????????????????????????????????????? ?????????????????????????????????????????????????????????? ????????????????????????????????????????????????????????? ????????????????????????????????????????????????????? ??????????????????????????????????????????????????????? ????????????????????????????????????????????? ???????????????????????????????????????????????????????????? ???????????????????????????????????????????????????? ??????????????????????????????????????????????????????????? ?????????????????????????????????????????????????????? ?????????????????????????????????????????????????????????? ???????????????????????????????????????????????????????? ???????????????????????????????????????????????????? ??????????????????????????????????????????????????????? ?????????????????????????????? ????????????????????????????????????????????????????? ???????????????????????????????????????????????????????????? ????????????????????????????????????????????????????? ??????????????????????????????????????????????????????????? ?????? ??????????????????????????????????????????????????????????? ?????????????????????????????????? History Gets…

Brothers Matt Lee and Ted Lee burst onto the Southern food writing scene in 2006 with the publication of their first cookbook, The Lee Bros. Southern Cookbook, written with a blend of witty intelligence, reverence, and sincere passion for Southern food culture. In their latest book, The Lee Bros. Charleston Kitchen, they tackle the subject they know best, Charleston, South Carolina, where they were raised from the time they were small boys. Here they chronicle Charleston’s foodways— its home cooks and restaurant chefs, its fishermen and foragers, its local eccentrics and eccentricities—in recipes, photographs, and numerous personal stories. We love your new cookbook, The Lee Bros. Charleston Kitchen, and the stories you tell about Charleston food. Does every recipe have a story? Matt: Without a doubt. We’ve always believed that…

WANT GREAT BUTTERMILK? Track down some from Cruze Dairy Farm in Knoxville, Tennessee (cruzefarmgirl.com) or Homestead Creamery in Wirtz, Virginia. MAKE YOUR OWN BUTTERMILK Just place 1 tablespoon of distilled white vinegar or fresh lemon juice in a liquid measuring cup, and fill with milk to the 1-cup line. Let stand for 5 minutes, and your homemade buttermilk is ready to use.…

Blueberries have been a special treat for me since I was a little girl and had my first taste of blueberry syrup. Here is a simple way to make your own at home. Some things are worth the extra effort, and when it’s as simple as this, why not! 1. Bring blueberries, water, sugar, cornstarch, and salt to a boil over medium-high heat. 2. Reduce heat, and simmer until mixture thickens and berries begin to pop . 3. Remove from heat, and squeeze in lemon juice; let cool for 30 minutes before serving.…

STEP 1: Sift dry ingredients together in a large bowl. Using a fork or a pastry blender, cut butter into flour until mixture resembles coarse meal. STEP 2: Add milk or buttermilk, and stir until dough is combined and pulls away from side of bowl. STEP 3: Turn dough out onto a lightly floured surface, and knead for about 10 turns. Be gentle; you’re not kneading bread dough. STEP 4: Using a rolling pin, roll dough into a disk about 1⁄2 inch thick. STEP 5: Using a biscuit cutter, cut dough into rounds, being careful not to twist cutter. Place biscuits on an ungreased baking sheet, and bake until golden brown and cooked through, approximately 12 minutes. KITCHEN TIP If you want your biscuits to rise high, place them very…

RICE GRITS WITH CHEESE AND THYME Yield: approximately 4 servings 3 tablespoons butter 1 cup brown jasmine rice grits 4 cups water 1 1⁄2 teaspoons kosher salt 1⁄4 teaspoon ground black pepper 1⁄3 cup grated Parmesan cheese 1⁄3 cup shredded extra-sharp white Cheddar cheese 2 teaspoons chopped fresh thyme 1. In a large saucepan, melt butter over medium heat. Add grits; cook for 2 minutes, stirring frequently. Add 4 cups water, salt, and pepper; bring to a boil over medium-high heat, stirring frequently. Reduce heat; simmer until tender and thickened, approximately 10 minutes, stirring occasionally. Remove from heat. Add cheeses and thyme, stirring until cheeses have melted. Serve with extra butter. ABOUT RICE GRITS In colonial times, when rice was pounded and winnowed by hand, rice growers saved the best…

BEET STALKS fig. 1 RASPBERRIES fig. 2 BEETS fig. 3 GREENS fig. 4 TURMERIC fig. 5 PAPRIKA fig. 6 RED CABBAGE fig. 7 ORGANIC GRAPE JUICE fig. 8 Just a Note Colors can sometimes soften/lighten and/or slightly change hues after drying. Begin dyeing eggs 1-3 days in advance, as some dyes take up to 12 hours or overnight to achieve a rich shade.…

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SAUSAGE AND BACON BREAKFAST QUICHE Recipe courtesy of Tina Butler, Royse City, Texas Yield: 6 to 8 servings 11⁄2 cups shredded Cheddar or Monterey Jack cheese 1 tablespoon all-purpose flour 4 large eggs, lightly beaten 1 1⁄2 cups whole milk or half-and-half 4 slices bacon, cooked and crumbled 3⁄4 to 1 cup bulk breakfast sausage, cooked and crumbled 1 unbaked 9-inch deep-dish pie crust 1. Preheat oven to 350°. In a medium bowl, toss cheese with flour. Set aside. 2. In a large bowl, combine eggs and milk. Add bacon, sausage, and cheese mixture, mixing well. Pour egg mixture into unbaked piecrust. 3. Bake until eggs are set and a wooden pick inserted in the center of quiche comes out clean, approximately 1 hour. Let cool slightly; serve warm. NIGHT-BEFORE…

Culinary Delights: Fresh, Flavorful, Seasonal and Unforgettable in Lake Charles, La. Dive headfirst into the local culture ???????????????????????????????????????????????? ???????????????????????????????????????????????? ????????????????????????????????????????????????? ???????????????????????????????????????????????????? ??????????????????????????????????????????????????????????? ?????????????????????????????????????????????????????? ????????????????????????????? ???????????????????????????????????????????????? ??????????????????????????????????????????????????????????? ????????????????????????????????????????????????????? ??????????????????????????????????????????????????????? ?????????????????????????????????????????????????????????? ????????????????????????????????????????????????????????? ????????????????????????????????????????????????????????? ????????????????????????????????????????????????????????? ????????????????????????????????????????????????????? ?????????????????????????????????????????????????????????????? ????????????????????????????????????? ??????????????????????????????????????????????? ??????????????????????????????????????????????? ?????????????????????????????????????????????????? ????????????????????????????????????????????????????? ?????????????????????????????????????????????????????? ???????????????????????????????????????????????????????? ?????????????????????????????????????????????????? ??????????????????????????????????????????????????????? ???????????????? Come To St Martin Parish, La.—It’s The Place Where Cajun Began ?????????????????????????????????????????????????? ??????????????????????????????????????????????? ?????????????????????????????????????????????????? ???????????????????????????????????????????????????? ?????????????????????????????????????????????? ??????????????????????????????????????????????????? ????????????????????????????????????????????????? ??????????????????????????????????????????????? ???????????????????????????????????????????????????? ??????????????????????????????????????????????????? ??????????????????????????????????????????????????? ??????????????????????????????????????????????????? ?????????????????????????????? Discover Eight Road Trips To Make You Drool On Louisiana’s Culinary Trails L o u i s i a n a Tr a v e l . c o m Find the recipe for fun in Louisiana. L o u i s i a n a Tr a v e l . c o m Visit The Heart Of Cajun Country—Lafayette, La.—For…

SOUTHERN PLATE SUPPERS Location courtesy of Mallory Smith. BISCUITS AND GRAVY Bowls available at Anthropologie, 800-309-2500, anthropologie.com. EGGS EVERY WAY Blue ceramic egg crate and green and white plates available at Anthropologie, 800-309-2500, anthropologie.com; blue plate available at World Market, 877-967-5362, worldmarket.com; white skillet available at The Pampered Chef, 888-687-2433, pamperedchef.com. GRITS Yellow stone-ground grits available at Weisenberger Mill, 800-643- 8678, weisenberger.com; white stone-ground grits available at Carolina Creole, 843-485-4344, carolinacreole.com; rice grits available at Cajun Grain Rice, 337-207-0966, cajungrainrice.com. EASTER BRUNCH Chargers and napkins available at World Market, 877-967-5362, worldmarket.com; dinner and salad plates available at West Elm, 888- 922-4119, westelm.com; bell jar centerpiece available at Europe2You, 770-998-7175, europe2you.com.…