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Taste of the South|Southern Favorites 2012

from the editor

I love cooking my way through every season, but summer is my favorite. I have a weakness for produce sold on the side of the road and the blackberries, blueberries, peaches, squash, and peas that are plentiful at the farmers’ market. And my little backyard garden produces enough okra, peppers, and tomatoes to keep me busy in the kitchen finding new ways to serve them for supper. But the best part about summer is that you don’t need many ingredients to create an incredible dish. A little olive oil, salt, and pepper are all many vegetables need before they meet the grill. Perfect simplicity. This summer, whether you’re having neighbors over for a cookout, inviting the extended family to Sunday dinner, or packing the cooler for a picnic or reunion,…

1 min

Taste of the South|Southern Favorites 2012

Hot Off the Grill

grilled tuna steaks with peach-mango salsa Yield: 4 servings 4 (4-ounce) tuna steaks 1⁄4 cup olive oil 1⁄2 teaspoon kosher salt 1⁄2 teaspoon ground black pepper 1⁄4 cup fresh lime juice Peach-Mango Salsa (recipe follows) 1. Spray grill rack with nonstick, nonflammable cooking spray. Preheat grill to medium-high heat (350° to 400°). 2. Lightly brush tuna steaks with olive oil. Season each steak with salt and pepper. Place steaks on grate. 3. Grill steaks until desired degree of doneness is reached, approximately 3 to 5 minutes per side. (Be careful not to undercook or overcook tuna.) Brush each steak with 1 tablespoon fresh lime juice. Serve with Peach- Mango Salsa. peach-mango salsa Yield: approximately 2 cups 1 large peach, peeled, pitted, and chopped 1 mango, peeled, pitted, and chopped 1…

16 min

Taste of the South|Southern Favorites 2012

Sweet Something

glazed lemon poppy seed and thyme cake Yield: 2 (8x5-inch) loaves 2 cups unsalted butter, softened 2 cups sugar 2 tablespoons poppy seeds 2 tablespoons chopped fresh thyme 4 large eggs, at room temperature 11⁄2 cups all-purpose flour 11⁄2 cups cake flour 1 teaspoon baking powder 1⁄4 teaspoon salt 1 cup whole buttermilk, at room temperature 1 teaspoon lemon zest 2 tablespoons fresh lemon juice 1 teaspoon vanilla extract Lemon Glaze (recipe follows) Garnish: fresh thyme, lemon slices 1. Preheat oven to 350°. Adjust oven rack to the center of oven. Spray 2 (8x5x3-inch) loaf pans with nonstick baking spray with flour. Set aside. 2. In a large bowl, beat butter and sugar at high speed with an electric mixer until creamy, approximately 6 minutes. Add poppy seeds and thyme,…

21 min

Taste of the South|Southern Favorites 2012

Our Favorite Recipes for Summer

Brooke Bell, editor Each summer, I look forward to a phone call from my mother saying the figs are in. We’ve made a tradition of having a “figfest” weekend where we pick and cook as many figs as we possibly can. We put up jars and jars of preserves, but we also celebrate with a fig relish that tops Gulf grouper, pizzas piled high with figs and Benton’s bacon, and always the Grilled Goat Cheese–Stuffed Figs with Prosciutto (page 21). Jodi Daniels, art director I love corn, especially on the cob. I was raised around fields of corn. My mother served it in just about every fashion, but corn on the cob was my absolute favorite. When our test kitchen developed the recipe for Grilled Corn with Compound Garlic Butter…

2 min

Taste of the South|Southern Favorites 2012

Quick Suppers

grilled pimiento cheese Yield: 4 sandwiches 2 cups shredded sharp Cheddar cheese 2 cups shredded sharp white Cheddar cheese 3⁄4 cup mayonnaise 1 (7-ounce) jar diced pimientos, drained 1⁄4 teaspoon ground black pepper 8 slices sourdough bread 1⁄2 cup butter, softened 1 large red tomato, sliced 1⁄2 inch thick 1. In a medium bowl, combine cheeses, mayonnaise, pimientos, and pepper, stirring to combine well. 2. Evenly spread each slice of bread with butter. Layer pimiento cheese and tomato on 4 bread slices, butter side down. Top with remaining bread slices; butter side up. 3. In a medium skillet, cook each sandwich over medium heat until cheese is melted, approximately 5 minutes per side. crispy jalapeño-honey chicken with tomatocorn confetti Recipe courtesy of Old Bay Seasoning Yield: 6 servings 2 tablespoons…

16 min

Taste of the South|Southern Favorites 2012

resources

On the Cover: Fleur-De-Lys juice glasses and Sissinghurst Castle side plates available at Anthropologie, 800-543-1039, anthropologie.com; table built by John Brannon Wood Craftsman, antiqdelr@aol.com; photography by Marcy Simpson; recipe development and food styling by Virginia Hornbuckle; photo styling by Malinda Kay Nichols. Masthead (page 6): Fog Bolinas dinner and salad plates available at World Market, 877-967-5362, worldmarket.com; flatware by Vietri, 919-245-4180, vietri.com. Summer Gatherings (pages 10-25): Rectangle tray with deviled eggs by dBo Home for West Elm, 888-922-4119, westelm.com; green oval appetizer plate available at Anthropologie, 800-543-1039, anthropologie.com; white appetizer plates by Martha Stewart for Macy’s, 800-289-6229, macys.com. Quick Suppers (pages 48-71): Blue braiser by Le Creuset, 877-418-5547, lecreuset.com; Fog Bolinas dinner and salad plates available at World Market, 877-967-5362, worldmarket.com; salsa bowls, black floral dinner plates, blue Lotus plate, and woven place mat available at Anthropologie, 800-543-1039, anthropologie.com. Sunday…

1 min

Taste of the South|Southern Favorites 2012

Summer Gatherings

serrano pepper margarita Yield: 1 drink Crushed ice Crushed ice 5 tablespoons puréed fresh pineapple 1 ounce Serrano Pepper Tequila (recipe follows) 1 ounce blanco tequila 1 ounce agave nectar 1⁄2 ounce fresh lime juice 1⁄2 ounce fresh lemon juice Lime wedges 1. Fill a cocktail shaker three-fourths full with crushed ice. Pour pineapple purée, tequilas, agave nectar, lime juice, and lemon juice over ice. Using a muddler, blend mixture for 30 seconds. 2. Rub margarita glass rims with lime wedges. Dip rims into chile powder. Pour pineapple mixture into margarita glasses. Garnish with peppers, if desired. serrano pepper tequila Yield: approximately 1 cup 1 cup blanco tequila 6 serrano peppers, split lengthwise 1. In an airtight container, combine tequila and peppers. Cover, and let stand overnight. Strain tequila, discarding…

10 min

Taste of the South|Southern Favorites 2012

Sunday Dinner

trout almondine with cream sauce Yield: 6 servings 1⁄2 cup butter, divided 1 shallot, thinly sliced 1 clove garlic, minced 13⁄4 cups all-purpose flour, divided 1 cup dry white wine 1 cup heavy whipping cream 3 teaspoons salt, divided 11⁄2 teaspoons ground black pepper, divided 6 trout fillets 1⁄4 cup sliced almonds Garnish: chopped fresh parsley 1. In a medium saucepan, melt 3 tablespoons butter over medium-low heat. Add shallot and garlic, and cook, stirring for 1 minute. Add 1⁄4 cup flour, stirring until mixture begins to thicken and turns lightly golden. Add wine, whisking to remove any lumps. Cook until thickened, 3 to 4 minutes. Add cream, whisking well. Cook until thickened, 2 to 3 minutes. Add 1 teaspoon salt and 1⁄2 teaspoon pepper, whisking to combine. Remove from…

14 min