Innholdsfortegnelse for Country Cooking 2017 i Taste of the South

MAKING MEMORIES AT THE TABLE I grew up eating Sunday dinner at my grandmother’s house every single week. The food that graced her table was nothing fancy; she wasn’t trying to impress anyone. She cooked to bring her family together, to share a meal and strengthen the bonds between us. To this day, I cherish the memory of those lazy Sunday afternoons spent around her table, laughing at my mischievous uncles, stirring extra sugar into my iced tea, and eating fried chicken like it was going out of style. When I flip through the pages of this special issue, the recipes remind me of those precious Sunday dinners from years ago—home-cooked meals made to feed our bodies and nourish our souls. Simple, Southern, and just plain good—these are the dishes…

PURPLE HULL PEAS Make 6 to 8 servings 2 tablespoons olive oil, divided ½ pound andouille sausage, sliced ¼-inch thick ½ cup chopped green bell pepper ¼ cup chopped celery 3 cups shelled fresh purple hull peas 1 pound plum tomatoes, peeled and chopped 1 cup sliced fresh okra 1 cup chicken broth ½ teaspoon kosher salt ½ teaspoon ground cumin ¼ teaspoon ground red pepper Cornbread, to serve 1. In a Dutch oven, heat 1 tablespoon oil over medium-high heat. Add sausage, bell pepper, and celery; cook for 3 to 4 minutes, stirring occasionally. Reduce heat to medium-low; add peas, tomatoes, okra, broth, salt, cumin, and red pepper. Cover and cook until peas are very tender, 20 to 30 minutes. Serve with cornbread, if desired. CLASSIC DEVILED EGGS Makes…

ULTIMATE FRIED GREEN TOMATOES MAKES ABOUT 4 SERVINGS 16 (½-inch-thick) slices green tomato (about 1½ pounds) 3 teaspoons kosher salt, divided 1 cup whole buttermilk 2 teaspoons Sriracha sauce 1½ cups plain yellow cornmeal 1½ cups all-purpose flour ½ teaspoon ground black pepper Vegetable oil, for frying Bacon-Buttermilk Dressing (recipe follows) and bacon (reserved from Bacon-Buttermilk Dressing), to serve Garnish: salt, ground black pepper 1. Line a rimmed baking sheet with several layers of paper towels; top with a wire rack. Place tomato slices on prepared rack. Sprinkle with 1 teaspoon salt. Let stand for 30 minutes. Pat tomato slices dry with a paper towel. 2. In a shallow dish, whisk together buttermilk and Sriracha. In a large shallow dish, stir together cornmeal, flour, pepper, and remaining 2 teaspoons salt.…

TATER TOT BRISKET CASSEROLE Makes 4 to 6 servings 1 (28-ounce) bag frozen tater tots 2 cups smoked beef brisket, chopped 2 cups shredded sharp Cheddar cheese ¾ cup cooked crumbled bacon ⅓ cup chopped green onion Garnish: halved cherry tomatoes, hot sauce, chopped green onion 1. Preheat oven to 425°. Spray a 2-quart baking dish with cooking spray. 2. Place tater tots in a single layer on a rimmed baking sheet. Bake for 15 minutes. Remove from oven. Reduce oven temperature to 350°. 3. In a large bowl, stir together brisket, cheese, bacon, and green onion. Place half of tater tots in bottom of prepared pan; sprinkle with three-fourths of brisket mixture. Top with remaining tater tots; sprinkle with remaining brisket mixture. 4. Bake until cheese is melted, about…

EASY CHICKEN POT ROAST MAKES ABOUT 4 SERVINGS 1 (4- to 5-pound) whole chicken 8 cloves garlic, smashed 3 shallots, peeled and halved 1 (8-ounce) package fresh mushrooms 5 medium red potatoes, halved 30 sprigs fresh thyme 1 lemon, halved 2 cups dry white wine 2 teaspoons kosher salt ½ teaspoon ground black pepper 1. Preheat oven to 350°. Discard chicken giblets. Pat chicken dry with paper towels. 2. In a large cast-iron Dutch oven, place chicken. Add garlic, shallot, mushrooms, potatoes, and thyme. Squeeze lemon over chicken; add lemon halves to pan. Add wine. Sprinkle chicken with salt and pepper. 3. Cover and bake until chicken is tender and falling apart, about 3 hours. SLOW COOKER PORK ROAST Makes 8 servings 1 tablespoon firmly packed light brown sugar 1…

CHOCOLATE-HAZELNUT CAKE Makes about 12 servings ½ cup unsalted butter, softened ½ cup granulated sugar ½ cup firmly packed dark brown sugar ½ cup chocolate-hazelnut spread* 1 teaspoon vanilla extract 3 large eggs 2½ cups all-purpose flour, divided ½ cup toasted hazelnuts, chopped 1 teaspoon baking powder 1 teaspoon baking soda ¼ teaspoon kosher salt 1 cup sour cream Chocolate-Hazelnut Frosting (recipe follows) Garnish: chopped toasted hazelnuts 1. Preheat oven to 350°. Spray a 13x9-inch baking pan with baking spray with flour. 2. In a large bowl, beat butter and sugars with a mixer at medium speed until fluffy, 3 to 4 minutes, stopping to scrape sides of bowl. Add chocolatehazelnut spread and vanilla, beating to combine. Add eggs, one at a time, beating well after each addition. 3. In…