Innholdsfortegnelse for Comfort Foods 2011 i Taste of the South

peanut-butter-and-jelly monte cristo sandwiches Yield: 4 sandwiches 1⁄4 cup creamy peanut butter 8 slices Texas-toast bread 1⁄4 cup strawberry jelly 1⁄2 cup heavy whipping cream 2 large eggs, lightly beaten 4 tablespoons butter, divided Garnish: confectioners’ sugar 1. Spread 1 tablespoon peanut butter on each of 4 bread slices. Spread 1 tablespoon jelly on each of remaining 4 bread slices. Place peanut-buttercoated and jelly-coated sides of bread together to form 4 sandwiches. 2. In a small bowl, whisk together cream and eggs. 3. In a nonstick skillet over mediumhigh heat, melt 1 tablespoon butter. Dip sandwich into egg mixture, and cook in skillet until golden brown, 1 to 2 minutes per side. Repeat with remaining butter and sandwiches. Garnish with confectioners’ sugar, if desired. easy breadsticks Yield: 16 breadsticks 3⁄4…

turkey chili Yield: 6 to 8 servings 1 pound ground turkey 1 cup finely chopped yellow onion 2 (4.5-ounce) cans diced green chiles, divided 1 (28-ounce) can tomatillos, drained and chopped 2 (15-ounce) cans cannellini beans, drained and rinsed 1 cup chicken broth 1⁄2 teaspoon ground cumin 1⁄2 teaspoon salt 1⁄2 cup chopped fresh cilantro 11⁄2 cups shredded Monterey Jack cheese 1. In a large nonstick skillet, cook turkey and onion over medium-high heat until onion is translucent, 6 to 8 minutes. Transfer mixture to a slow cooker. Add 1 can chiles, tomatillos, cannellini beans, chicken broth, cumin, and salt, stirring well. 2. Cover, and cook on High for 3 hours. Add remaining 1 can chiles and cilantro, stirring well. To serve, top with cheese. spicy chicken chili Yield: approximately…

charleston hoppin’ john Adapted from The Food, Folklore, and Art of Lowcountry Cooking by Joseph E. Dabney Yield: approximately 4 servings 2 tablespoons canola oil 1 cup chopped yellow onion 1 cup chopped cooked ham 2 tablespoons chicken broth 1 sweet red bell pepper, seeded and finely chopped 2 cups cooked field peas 1 teaspoon hot pepper sauce 1⁄2 teaspoon kosher salt 1⁄2 teaspoon ground black pepper 3 cups hot cooked long-grain rice 1. In a large skillet, heat oil over medium-high heat. Add onion, ham, broth, and bell pepper, and cook until vegetables are tender, approximately 6 minutes. 2. Add field peas, hot pepper sauce, salt, and pepper. Bring mixture to a simmer. Cook an additional 2 minutes. Serve with hot rice. slow-cooker chicken and cornbread dressing Yield: 6 to…

chile cheese grits Yield: approximately 12 servings 4 cups whole milk 4 cups water 4 tablespoons butter 1 teaspoon salt 2 cups stone-ground grits 4 cups shredded Cheddar cheese, divided 1 (4.5-ounce) can chopped green chiles 1. In a large saucepan, combine milk, 4 cups water, butter, and salt. Bring to a boil over medium-high heat. Add grits, stirring to combine. Cook according to package directions. 2. Add 3 cups cheese and chiles to cooked grits, stirring until combined and cheese is melted. Sprinkle remaining 1 cup cheese on top. Serve immediately. stove-top greenchile- and-bacon macaroni and cheese Yield: 8 to 10 servings 6 slices bacon 1⁄4 cup all-purpose flour 2 cups whole milk 1 teaspoon salt 1⁄4 teaspoon ground white pepper 2 cups shredded Monterey Jack cheese 2 cups…

sweet potato pie Yield: 1 (9-inch) deep-dish pie 4 large sweet potatoes 4 large eggs 2 cups firmly packed light brown sugar 1⁄2 cup heavy whipping cream 1⁄4 cup butter, melted 2 teaspoons vanilla extract 1 teaspoon ground cinnamon 1⁄2 teaspoon ground nutmeg 1⁄2 teaspoon ground cloves 1⁄2 (14.1-ounce) package refrigerated piecrust (1 crust) 1 recipe Pecan Crumble (recipe follows) 1. Preheat oven to 400°. Line a rimmed baking sheet with aluminum foil. Place sweet potatoes on prepared pan. 2. Bake until fork tender, approximately 1 hour. Remove from oven, and let cool completely. Reduce oven temperature to 350°. 3. Once potatoes have cooled, peel. Place pulp in the work bowl of a food processor; pulse until completely smooth. 4. In a medium bowl, combine sweet potato purée, eggs, brown…