Innholdsfortegnelse for Five Ways 2018 i Taste of the South

The best Southern food tells a story — one that is narrated by the seasons. Most of us are lucky enough to enjoy the refreshing change of pace and plate that are ushered in by the changing weather, as blustery winter gently yields to a rambunctious spring, which is the perfect preamble to a bountiful summer followed by a most welcome crisp fall. Those changing seasons bring with them a comforting cast of familiar dishes—recipes and fresh ingredients that we just can’t live without. From sweet strawberries and stunning hams in spring to glorious fresh corn and tomato pie in summer to cozy sweet potatoes and cornbread in the cooler months, every season has its must-make recipes. But just because a recipe is on your menu every year doesn’t mean…

Buttermilk Biscuits MAKES ABOUT 8 2 cups all-purpose flour1 tablespoon baking powder¾ teaspoon kosher salt½ teaspoon sugar½ cup cold unsalted butter, cubed1 cup whole buttermilk, divided1 tablespoon unsalted butter, meltedHoney, to serve 1. Preheat oven to 425°. 2. In a large bowl, whisk together flour, baking powder, salt, and sugar. Using a pastry blender, cut in cold butter until mixture is crumbly. Gradually add ¾ cup buttermilk, stirring until dry ingredients are moistened. Add remaining ¼ cup buttermilk, if needed. 3. On a lightly floured surface, gently knead dough 4 or 5 times. Roll dough ¾ inch thick. Fold dough in half; roll ¾ inch thick. Using a 2½ -inch round cutter dipped in flour, cut dough, rerolling scraps once. Place biscuits in an 8-inch cast-iron skillet, overlapping slightly. 4.…

Creamed Corn MAKES ABOUT 6 SERVINGS 18 medium ears corn, shucked3 tablespoons unsalted butter¾ cup chopped yellow onion1½ teaspoons kosher salt, divided¼ cup heavy whipping cream1 tablespoon chopped fresh thyme¼ teaspoon ground black pepper1⁄8 teaspoon ground red pepperUnsalted butter, to serve 1. Holding a long, sharp knife at a downward angle, cut tips from corn kernels (about 4 cups). Stand each cob over a large bowl. Using the back of a spoon, scrape downward to remove pulp (about 3 cups). 2. In a 10-inch cast-iron skillet, melt butter over medium heat. Add onion; cover and cook over medium-low heat until softened, about 15 minutes. 3. Add corn kernel tips, pulp, and 1 teaspoon salt; bring to a boil over medium-high heat. Cover, reduce heat, and simmer, stirring occasionally, until corn…

Sweet Potato Casserole MAKES ABOUT 8 SERVINGS 5 pounds sweet potatoes, peeled and cubed2 teaspoons kosher salt, divided2/3 cup sugar3 tablespoons unsalted butter, melted2 tablespoons cane syrup or molasses1 teaspoon pumpkin pie spice1 teaspoon vanilla extract2 large eggs, lightly beaten1/2 cup chopped pecans1 1/2 cups miniature marshmallows 1. Preheat oven to 350°. Spray a 2½-quart baking dish with cooking spray. 2. In a large Dutch oven, bring sweet potatoes, 1 teaspoon salt, and water to cover to a boil over medium-high heat. Reduce heat to medium-low; simmer until tender, about 8 minutes. Drain. 3. In a large bowl, beat sweet potatoes, sugar, melted butter, cane syrup or molasses, pumpkin pie spice, vanilla, eggs, and remaining 1 teaspoon salt with a mixer at medium speed until combined. Spoon into prepared pan.…

Collard Greens MAKES 8 TO 10 SERVINGS 1 tablespoon vegetable oil1 large yellow onion, chopped3 cloves garlic, smashed1 smoked ham hock¾ cup bourbon½ cup apple cider vinegar8 cups low-sodium chicken broth1 tablespoon seasoned salt1 teaspoon ground black pepper½ teaspoon crushed red pepper2 pounds collard greens, roughly chopped 1. In a large Dutch oven, heat oil over medium-high heat. Add onion; cook, stirring occasionally, until translucent, about 5 minutes. Add garlic; cook until fragrant, about 1 minute. Add ham hock; cook, turning occasionally, to sear all sides. 2. Stir in bourbon and vinegar; cook for 1 minute, scraping browned bits from bottom of pan with a wooden spoon. Add broth, salt, black pepper, and red pepper; bring to a boil. Reduce heat to medium. Add collard greens in batches, stirring to…

Classic Macaroni & Cheese MAKES 10 TO 12 SERVINGS ¼ cup unsalted butter¼ cup all-purpose flour3 cups whole milk1¼ teaspoons kosher salt½ teaspoon dry mustard¼ teaspoon ground black pepper1 large egg1 pound American cheese, shredded and divided1 pound mild Cheddar cheese, shredded and divided1 (16-ounce) package elbow macaroni, cooked according to package directions 1. Preheat oven to 350°. Spray a 13x9-inch baking dish with cooking spray. 2. In a large Dutch oven, melt butter over medium heat. Add flour, whisking to combine. Cook for 1 minute, whisking constantly. Add milk, salt, mustard, and pepper, whisking until smooth. Cook, stirring frequently, until thickened, about 5 minutes. Remove from heat. 3. In a medium bowl, place egg. Gradually whisk in 1 cup hot milk mixture. Add egg mixture into remaining hot milk…

Spicy Pineapple Glazed Ham MAKES 10 TO 12 SERVINGS 1 cup water 1 (10- to 11-pound) bone-in smoked ham (shank portion) 1 (20-ounce) can sliced pineapple in juice, undrained 1 cup pineapple preserves 2 tablespoons stone-ground mustard 1½ tablespoons sriracha sauce Garnish: fresh parsley, fresh celery leaves 1. Preheat oven to 325°. Line a roasting pan with foil; spray with cooking spray. Pour 1 cup water in pan. 2. Using a sharp knife, lightly score outside of ham. Place ham on prepared pan. 3. Drain pineapple, reserving juice. In a medium bowl, whisk together reserved juice, pineapple preserves, mustard, and Sriracha. Brush ham with preserves mixture. Place pineapple slices on ham, securing with wooden picks; trim ends of picks, if necessary. Loosely cover with foil. 4. Bake for 1 hour.…

Strawberry Cake MAKES 8 SERVINGS CAKE:¾ cup unsalted butter, softened1⅓ cups sugar¼ cup strawberry gelatin3 large eggs1 teaspoon vanilla extract2¼ cups all-purpose flour2 teaspoons baking powder½ teaspoon kosher salt¾ cup whole buttermilk½ cup finely chopped strawberries FROSTING:¾ cup whole fresh strawberries, hulled6 ounces cream cheese, softened½ cup unsalted butter, softened4 cups confectioners’ sugar Garnish: fresh strawberries 1. Preheat oven to 325°. Spray a 10-inch cast-iron skillet with cooking spray. 2. For cake: In a large bowl, beat butter, sugar, and gelatin with a mixer at medium speed until fluffy, 3 to 4 minutes, stopping to scrape sides of bowl. Add eggs, one at a time, beating well after each addition. Stir in vanilla. 3. In a medium bowl, whisk together flour, baking powder, and salt. With mixer on low speed,…

Classic Peach Cobbler MAKES ABOUT 8 SERVINGS ½ cup unsalted butter1 cup all-purpose flour1 cup granulated sugar1 tablespoon baking powder1 cup whole buttermilk1 cup firmly packed light brown sugar1½ tablespoons cornstarch½ teaspoon ground cinnamon½ teaspoon kosher salt¼ teaspoon ground nutmeg5 cups peeled, pitted, and sliced fresh peaches1 tablespoon vanilla extractVanilla ice cream, to serve 1. Preheat oven to 375°. In a 2-quart baking dish, place butter. Place pan in oven to melt butter, about 5 minutes. 2. In a large bowl, whisk together flour, granulated sugar, and baking powder. Add buttermilk, whisking until smooth. Pour buttermilk mixture over melted butter in pan; do not stir. Set aside. 3. In a medium saucepan, whisk together brown sugar, cornstarch, cinnamon, salt, and nutmeg. Add peaches and vanilla, stirring to combine. Cook over…

Sweet and Spicy Wings MAKES ABOUT 4 SERVINGS 1 teaspoon sesame oil1 clove garlic, minced½ cup hoisin sauce2 tablespoons fresh lime juice½ teaspoon sriracha sauceFried Wings (recipe on page 64)Garnish: chopped fresh cilantro, chopped roasted salted peanuts, lime wedges 1. In a small saucepan, heat oil over medium heat. Add garlic; cook for 30 seconds. Stir in hoisin, lime juice, and Sriracha; remove from heat. 2. In a large bowl, combine hoisin mixture and Fried Wings, tossing to coat. Garnish with cilantro, peanuts, and lime wedges, if desired. Serve immediately. Parmesan-Garlic Chicken Wings MAKES ABOUT 4 SERVINGS 2 pounds chicken wings3 cloves garlic, minced2 teaspoons olive oil2 teaspoons kosher salt1 teaspoon ground black pepper¼ teaspoon crushed red pepper½ cup finely grated Parmesan cheese2 tablespoons chopped fresh parsley1 tablespoon fresh lemon…

Raspberry-Buttermilk Coffee Cake MAKES 1 (9-INCH) CAKE TOPPING: 1/3 cup all-purpose flour1/4 cup sugar1/4 teaspoon kosher salt1/4 teaspoon ground cinnamon1/4 cup unsalted butter, softened1/3 cup chopped pecansCAKE:1/2 cup unsalted butter, softened1 cup sugar2 large eggs1 teaspoon vanilla extract1 1/2 cups all-purpose flour1 1/2 teaspoons baking powder1/2 teaspoon kosher salt1/2 cup whole buttermilk1/2 cup fresh raspberries3/4 cup raspberry preservesGLAZE:1 cup confectioners’ sugar3 tablespoons whole milk 1. Preheat oven to 350°. Spray a 9-inch cast-iron skillet with cooking spray. 2. For topping: In a medium bowl, whisk together flour, sugar, salt, and cinnamon. With a mixer at medium speed, add butter, beating until crumbly. Stir in pecans; set aside. 3. For cake: In a large bowl, beat butter and sugar with a mixer at medium speed until fluffy, 3 to 4 minutes,…

Classic Bananas Foster MAKES 5 TO 7 SERVINGS ¾ cup unsalted butter2 cups firmly packed light brown sugar½ teaspoon kosher salt¼ teaspoon ground cinnamon5 ripe bananas, cut in half and sliced lengthwise½ cup dark rumVanilla ice cream, to serve 1. In a large skillet, melt butter over medium-high heat. Stir in brown sugar, salt, and cinnamon; cook, stirring constantly, until sugar is dissolved. Add bananas, and cook until tender, about 4 minutes. Remove from heat. Add rum; use a stick lighter to ignite rum. Cook until flames die out. Serve with vanilla ice cream. Bananas Foster Crumb Cake MAKES 6 TO 8 SERVINGS FILLING:¼ cup unsalted butter1 cup firmly packed light brown sugar2 bananas, roughly chopped2 tablespoons dark rum1 tablespoon heavy whipping cream TOPPING:1⁄3 cup firmly packed light brown sugar3…

Classic Fried Catfish MAKES 6 SERVINGS 2 cups whole milk1½ tablespoons hot sauce6 (6- to 8-ounce) catfish filletsCanola oil, for frying2 cups plain yellow cornmeal1 tablespoon kosher salt2 teaspoons ground black pepper½ teaspoon garlic powder½ teaspoon onion powder¼ cup mayonnaise1 tablespoon sweet pickle relish2 teaspoons fresh lemon juiceGarnish: lemon wedges 1. In a large bowl, whisk together milk and hot sauce. Add catfish, tossing to coat. Cover and refrigerate for at least 1 hour. 2. In a large Dutch oven, pour oil to a depth of 4 inches, and heat over medium heat until a deep-fry thermometer registers 350°. 3. In a large shallow dish, whisk together cornmeal, salt, pepper, garlic powder, and onion powder. Remove catfish from milk mixture. Dredge in cornmeal mixture, shaking off excess. Working in batches,…

Cheddar-Dill Tomato Pie MAKES 1 (10-INCH) PIE CRUST:1¾ cups all-purpose flour¼ cup plus 1 teaspoon plain yellow cornmeal, divided1½ teaspoons kosher salt½ cup cold unsalted butter, cubed1 large egg, beaten¼ cup whole buttermilkFILLING:2½ pounds red tomatoes1 pound green tomatoes2½ teaspoons kosher salt, divided1 cup mayonnaise2 tablespoons plus 2 teaspoons chopped fresh dill, divided1 tablespoon grated onion½ teaspoon ground black pepper1¼ cups shredded sharp white Cheddar cheese¼ cup shredded sharp yellow Cheddar cheese 1. For crust: In the work bowl of a food processor, place flour, 1/4 cup cornmeal, and salt. Add cold butter, and pulse until mixture is crumbly. With processor running, add egg and buttermilk in a slow, steady stream just until dough comes together. Turn out dough onto a lightly floured surface, and shape into a disk. Wrap…

Southern-Fried Pork Chops MAKES 4 SERVINGS 4 (1½-inch-thick) boneless pork chops1 teaspoon kosher salt½ teaspoon ground black pepper1½ cups whole buttermilk, divided1 cup self-rising flour1 cup self-rising cornmealVegetable oil, for frying2 tablespoons all-purpose flour1 tablespoon unsalted butter½ cup whole milkHot cooked rice, to serveGarnish: ground black pepper 1. Using a meat mallet, pound pork chops to 1-inch thickness. Sprinkle pork with salt and pepper. 2. In a large shallow dish, place 1 cup buttermilk. In another large shallow dish, whisk together self-rising flour and cornmeal. 3. In a 12-inch cast-iron skillet, pour oil to a depth of 1½ inches, and heat over medium heat until a deep-fry thermometer registers 350°. 4. Dip pork chops in buttermilk, letting excess drip off. Dredge in flour mixture, pressing gently to adhere. Place pork…

Classic Southern Cornbread FOR AN 8-INCH SKILLET1 tablespoon canola oil1 cup plain white or yellow cornmeal½ cup all-purpose flour1½ teaspoons baking powder¾ teaspoon kosher salt1¼ cups whole buttermilk3 tablespoons unsalted butter, melted1 large egg 1. Preheat oven to 425°. Pour oil into a deep 8-inch cast-iron skillet. Place pan in oven until oil is very hot, about 8 minutes. 2. In a large bowl, whisk together cornmeal, flour, baking powder, and salt. In a small bowl, whisk together buttermilk, melted butter, and egg. Make a well in center of dry ingredients. Add buttermilk mixture; stir until combined. Carefully pour batter into hot skillet. 3. Bake until golden brown and a wooden pick inserted in center comes out clean, about 25 minutes. FOR A 10-INCH SKILLET2 tablespoons canola oil2 cups plain…