Innholdsfortegnelse for July - August 2013 i Taste of the South

A SUN-WARMED AND RIPENED tomato needs absolutely nothing, but a pinch of salt and quick grind of pepper make it sublime. Add a slather of pimiento cheese, bacon, lettuce, and lightly toasted bread, and you have an over-the-top sandwich. (You seriously don’t want to miss our cover recipe on page 56!) This issue is all about the simple things in life that make this season so special: a tall glass of iced tea, the perfect burger that only needs two ingredients and a hot fire, and warm blueberry crisp. In “Market to Table” (page 23), you’ll find 20 recipes for using the glorious produce that makes us Southerners so proud this time of year. From slow-cooked field peas and a grilled corn salad to squash lasagna and the best pecan-fried…

CANNING CLASSES at CloverFields Farm Stop by this working farm and cooking school just outside Big Clifty, Kentucky, and learn the basics of putting up the season’s best produce. Classes are held Thursdays and Saturdays throughout July and August. $50 per person; reservations required. cloverfields-ky.com/classes.asp Hope WATERMELON Festival Each year, more than 30,000 folks descend upon Hope, Arkansas, to celebrate the South’s most marvelous melon. In addition to contests for growers, eaters, and seed spitters, there’s plenty of food, fun, crafts, and music for the whole family. August 8–10; free admission to most events. hopemelonfest.com Southern sodas Nothing takes you back to the summers of your childhood quite like plunging your hand into a blissfully cold bucket of ice and pulling out your favorite beverage. Whether you’re on a road…

Golden ears of corn, berries heavy with flavor, and tomatoes still warm from the sun line the stalls and fill the baskets of farmers peddling their summer bounty. Offering the very best of what the local area has to offer, farmers’ markets dot the sides of roads and centers of parking lots all across the South. At the height of summer they’re popping up like mushrooms, so chances are there are some near you. Here are a few of our favorites: CRESCENT CITY FARMERS’ MARKET New Orleans, Louisiana crescentcityfarmersmarket.org It’s fitting that one of the country’s most flavorful cities boasts one of the most flavor-filled farmers’ market. Vendors sell some of the best and most unusual products from the Gulf Coast region, from fresh-caught shrimp and Creole tomatoes to goat…

Whether your farmers’ market takes up a whole city block or just a handful of parking spots in front of city hall, here are some tips and tricks to getting the most out of your shopping trip: 1 } For the best selection, go early. For the best deals, go late (or when the weather’s bad). 2 } Give yourself time to browse before you buy. Plan to walk the entire market before making a purchase. 3} If you see folks in chef whites, follow them to see where they purchase produce. 4} Do your research. Learn what grows in the area where you’re shopping and what’s in season. 5} Bring big bags and small change. You’ll save yourself time at checkout and the agony of having your new purchase…

GRILLED SHRIMP WITH TOMATILLO SALSA Yield: approximately 6 servings 2 pounds peeled colossal fresh shrimp, tails left on 1⁄4 cup extra-virgin olive oil 2 tablespoons minced garlic 1 tablespoon lime zest 1 teaspoon kosher salt 1 teaspoon crushed red pepper 1⁄2 teaspoon ground black pepper Tomatillo Salsa (recipe follows) Garnish: lime wedges, fresh cilantro 1. In a large resealable plastic bag, combine shrimp, olive oil, garlic, lime zest, salt, red pepper, and black pepper. Seal bag, and turn to coat. Refrigerate for at least 1 hour. 2. Spray grill rack with nonstick, nonflammable cooking spray. Preheat grill to medium-high heat (350° to 400°). 3. Remove shrimp from bag, discarding marinade. Grill shrimp, covered with grill lid, just until shrimp turn pink, 4 to 5 minutes per side. Remove from heat,…

SALTED PEANUT BRITTLE MILKSHAKES Yield: approximately 4 servings 2 cups roasted salted peanuts 3⁄4 cup sugar 1⁄4 cup water 1 teaspoon fleur de sel or other flaked salt 4 cups vanilla ice cream 1 cup whole milk 1⁄2 cup creamy peanut butter 1⁄4 cup malted milk powder Sweetened whipped cream 1. Line a baking pan with parchment paper. Spread peanuts in an even layer on parchment, and set aside. 2. In a small saucepan, bring sugar and 1⁄4 cup water to a simmer over medium-high heat, stirring just until sugar dissolves. Continue cooking, without stirring, until mixture is brown, approximately 7 minutes. Carefully pour mixture evenly over peanuts; sprinkle with salt. Let cool completely. Break into small pieces. 3. In the container of a blender, in batches if necessary, combine…

HEIRLOOM TOMATO AND GOAT CHEESE PIE WITH CORNMEAL CRUST Yield: 1 (9-inch) deep-dish pie 4 to 5 medium heirloom tomatoes 2 teaspoons salt, divided 1 cup all-purpose flour 1⁄4 cup yellow cornmeal 1 teaspoon sugar 4 tablespoons butter, chilled and cut into small pieces 2 tablespoons water 1 large egg 6 ounces goat cheese, softened 4 ounces cream cheese, softened 1 tablespoon chopped fresh chives 1 tablespoon chopped fresh tarragon 1 tablespoon chopped fresh dill, plus more for garnish 1 tablespoon chopped fresh parsley, plus more for garnish 1 tablespoon honey 2 teaspoons balsamic vinegar 1. Slice tomatoes 1⁄4 inch thick, and remove seeds. Place tomatoes in a single layer on paper towels. Sprinkle with 1 teaspoon salt; let stand for at least 20 minutes. Press with additional paper towels…

Scarlett Red Velvet FRONT PORCH What’s more Southern (or more delicious) than Red Velvet Cake? Now it’s available in ice cream form. (enjoyfrontporch.com for retailers) Malted Milk Chocolate Stout FROZEN PINTS Craft beer ice cream? Who’d have thought! Frozen Pints takes beer to a whole new level with their Malted Milk Chocolate Stout. (frozenpints.com for retailers) Red Berries & Prosecco HIGH ROAD This bright and beautiful sorbet, with a splash of prosecco, tastes every bit as good as it looks. ($40 for Signature Sorbet four-pack, highroadcraft.com) Mango Peach & Banana with Peanut Butter Caramel HONEYSUCKLE SOUTHERN INSPIRED GELATO If you’re in the mood for something light and fruity, try Honeysuckle's summery Mango Peach. Craving something creamier? Go for Banana with Peanut Butter Caramel; you won’t regret it. ($8.50 a pint,…

CHEDDAR-DILL SQUASH MUFFINS Yield: 1 dozen muffins 3 cups all-purpose flour 2 teaspoons baking powder 2 teaspoons salt 1 teaspoon sugar 11⁄4 cups heavy whipping cream 2 large eggs, lightly beaten 1 cup grated squash (approximately 2 small squash) 1 cup shredded sharp Cheddar cheese, divided 1 tablespoon chopped fresh dill Butter (optional) 1. Preheat oven to 350°. Spray a 12-cup muffin pan with nonstick baking spray with flour. Set aside. 2. In a large bowl, combine flour, baking powder, salt, and sugar. Make a well in the center of dry ingredients; add cream, stirring until smooth. Add eggs, squash, 3⁄4 cup cheese, and dill, stirring well. Divide batter evenly among muffin cups; top evenly with remaining 1⁄4 cup cheese. 3. Bake until lightly golden and tops spring back when…

PROSCIUTTO-WRAPPED STUFFED OKRA Yield: 10 to 12 servings 4 ounces cream cheese, softened 1 tablespoon lemon zest 1 teaspoon seasoned salt 1⁄2 teaspoon crushed red pepper 1⁄2 pound fresh medium-size okra, halved lengthwise and seeded 6 slices prosciutto Olive oil 1. Preheat oven to 400°. Line a rimmed baking sheet with parchment paper. Set aside. 2. In a medium bowl, combine cream cheese, lemon zest, seasoned salt, and red pepper, mixing well. Fill okra halves with approximately 2 teaspoons cream cheese mixture, being careful to avoid overfilling. 3. Stack prosciutto, and cut lengthwise into 3 strips; cut strips in half crosswise. Wrap prosciutto around stuffed okra, allowing prosciutto to overlap. Place okra on prepared baking sheet. 4. Bake until prosciutto is slightly crispy, 8 to 10 minutes. Drizzle with olive…

If you thought there was no improving upon the glorious simplicity of homemade ‘minna cheese on humble white bread, we invite you to reconsider. Meet our Fried Green Tomato and Pimiento Cheese BLT. A veritable pantheon of Southern flavors, this jawinspiring sandwich is quite possibly the best bite you’ll have this summer. Craft your own ultimate Southern sandwich with a little help from our delicious diagram. THE ESSENTIALS Fresh Lettuce Mom always said to eat your veggies, and a pop of green is a nice touch. Think beyond basic iceberg; we love fresh and frilly green leaf. The Unbelievable Bacon Weave Oh yes, we did. Smoky, salty, crispy, and delicious, this culinary marvel is surprisingly easy to make. Sun-Ripened Tomatoes You’ve waited all year for tomatoes this good. Slice ‘em thick,…

According to @IcedTeaSnob Drew Thornley I’ve spent roughly two decades drinking, analyzing, and obsessing over iced tea. As a child, I didn’t drink tea. Like most kids, I took to soft drinks. On the hot, humid afternoon of June 22, 1993, as I left swim practice drinking a Coca-Cola from the concession stand, I had no idea my life would change forever when I hopped into my mom’s minivan. Seeing the Coke, my mom commented on some negative of drinking soda, and, given that I was so into swimming, I decided then and there that that Coke, delicious as it was, would be my last ever. To fill the gaping hole left behind by soda’s departure from my diet, I turned to sweetened iced tea. Twenty years later, my love…

Kendra Bailey Morris Tips and inspirations for preparing your favorite Southern comforts low and low Born in West Virginia and raised on mama’s slowcooked corn pudding, author Kendra Bailey Morris knows it takes a village, some church socials, and a few family reunions to create a cookbook this steeped in tradition. The Southern Slow Cooker is filled with recipes that Southerners have feasted on for generations, prepared in a way that hasn’t changed much since—and for good reason. Easy, flavorful, and soul satisfying, these “set it and forget it” recipes make for the perfect meal to come home to after a long day. I love cooking ecipes overnight. Our house mells o good, and my husband and I have food dreams about what we’re cooking. What inspired you to make…

Whether you love it, or love it fried and hate it any other way, okra is arguably the most Southern of all vegetables. Here are some tips for getting the best texture out of this classic Southern staple: READY TO BROADEN YOUR OKRA HORIZONS? Try it grilled, stuffed, stewed, and pickled, starting on page 42. Be sure your okra is completely dry before cooking. After rinsing, pat them dry and leave on a dish towel or place in the sun for at least 30 minutes. Cook okra at a very high temperature for a short amount of time. For gumbo, roast, sauté, or grill okra before adding it to your pot. And when boiling okra, be sure to add a teaspoon of lemon or lime juice. Salt brings out moisture,…

MIDSUMMER SUCCOTASH Yield: 10 to 12 servings 3 cups fresh baby lima beans 2 cups fresh lady peas 1⁄4 cup butter 2 tablespoons olive oil 3⁄4 cup chopped green onion 1 tablespoon minced garlic 4 cups fresh yellow corn (about 6 ears) 2 cups heavy whipping cream 2 tablespoons chopped fresh thyme 11⁄2 teaspoons salt 1 teaspoon sugar 1 teaspoon garlic powder 1⁄2 teaspoon ground black pepper 1 pint grape tomatoes, quartered 1. In a medium saucepan, combine lima beans, lady peas, and water to cover. Bring to a boil over medium-high heat. Reduce heat, and cook until tender, 10 to 15 minutes. Drain and set aside. 2. In a Dutch oven or large skillet, heat butter and olive oil over medium heat until butter is melted. Add green onion…

CORN SPOONBREAD Yield: approximately 8 servings 2 cups self-rising cornmeal mix 1 (14.75-ounce) can creamed corn 3⁄4 cup whole milk 3⁄4 cup fresh corn, cut from approximately 2 ears, divided 1⁄2 cup butter, melted and cooled 4 large eggs 3 tablespoons sugar 1 teaspoon fresh thyme leaves, divided 1. Preheat oven to 400°. Spray an 8-inch square baking dish with nonstick cooking spray. Set aside. 2. In a large bowl, stir together cornmeal mix, creamed corn, milk, 1⁄2 cup fresh corn, melted butter, eggs, sugar, and 1⁄2 teaspoon thyme; spoon into prepared baking dish. Top with remaining 1⁄4 cup fresh corn and remaining 1⁄2 teaspoon thyme. 3. Bake for 25 minutes or until a wooden pick inserted in the center comes out clean. GRILLED GREEK CORN Yield: 6 servings 6…

• DON’T WASH YOUR PRODUCE RIGHT WHEN YOU GET HOME. This speeds up the decaying process. Instead, wash it right before you use it. • FRUITS SUCH AS TOMATOES, AVOCADOS, AND MELONS WILL CONTINUE TO RIPEN WHEN LEFT ON THE COUNTERTOP. However, bell peppers, berries, and citrus will deteriorate if not refrigerated. • STORE FRUITS AND VEGETABLES SEPARATELY. They emit ethylene gas that can cause other produce to ripen faster. You should also loosely pack produce because the more compact they are, the quicker they’ll rot. • DATE YOUR PRODUCE, or make a mental note of when it WAS purchased so you can prioritize what to eat and eliminate waste. • FREEZE WHEN POSSIBLE. Fresh herbs keep well when frozen and will last for weeks longer than they would fresh.…

Individual bacon slices tend to slip off sandwiches; our Bacon Weave is the perfect (and scrumptious) solution. Follow these simple steps to make one of your very own. 1. Line a baking sheet with parchment paper. Cut 6 bacon slices into 5-inch pieces. Place 3 pieces horizontally on parchment, spacing 1⁄4 inch apart. 2. Starting on the left, fold back top and bottom pieces approximately 2 inches. Place 1 piece crosswise over middle piece. 3. Unfold top and bottom pieces. Starting on the right, fold back middle piece approximately 3 inches. Place 1 piece crosswise over top and bottom pieces. 4. Starting on the right, fold back top and bottom pieces. Unfold middle piece, and top crosswise with 1 piece. Unfold top and bottom pieces. 5. Preheat oven to 400°.…

Grabbing a bite to eat at a gas station is usually nothing to get excited about— chips, candy, or maybe a hot dog. But not all gas station food is created equal. You might have to go a little out of your way, but here are a few places that are worth going the distance for as you hit the road this summer. SEAFOOD EXPRESS GREEN CLOVE IN MERIDIAN, MISSISSIPPI Po’ boys are most often associated with Louisiana, but don’t let that stop you from having the excellent shrimp version here. And when they say it’s overstuffed, it truly is. You won’t believe the number of shrimp falling off the French bread loaf. They also serve other Southern fried favorites including oysters, chicken, okra, and hush puppies. 2200 Mississippi 39…

SOUTHERN SUPPERS Pages 17–22: Location courtesy of Billy and Cathy Hand; hair and makeup by Kerri Bun. MARKET TO TABLE Pages 25–46: Round French oven in spinach available at Le Creuset, 877-418-5547, lecreuset.com. Trocadero napkin, Windowpane blue and yellow napkin, Vermelho white and orange dinner plate, Palette-Sketch Red Flowers dessert plate, and turquoise salt cellar available at Anthropologie, 800- 309-2500, anthropologie.com. Pyrex Blue bowl from Replacements, Ltd., 800-REPLACE, replacements.com. Blue and green Ikat muffin-print napkin, Terazzo dessert plate, white latte bowls, and blue, red, and yellow print dishtowel available at Anthropologie, 800- 309-2500, anthropologie.com. Three-piece potluck baker set in blue available at Crate & Barrel, 800-967-6696, crateandbarrel.com. White skillet available at The Pampered Chef, 888-687-2433, pamperedchef.com. Rectangular dish in kiwi, round French oven in cassis, and square dish in cobalt…