Innholdsfortegnelse for July/August 2019 i Taste of the South

What would you do with 200 pounds of tomatoes? That was a question my wife and I faced a few years ago when she started gardening. Thankfully, all of those little beauties didn’t all ripen at once, but we approached the glut with pure joy. We ate them off the vine, served them with cheese and herbs, baked them into pies, and simmered them into sauces. But most often, we just rinsed them off and piled salted-and-peppered slices on fresh white bread that had been slathered with mayonnaise. I can’t think of many dishes better for an August afternoon or evening than a tomato sandwich. In this issue, you’ll find plenty of tasty ways to spend your summer afternoons, evenings, and weekends. Whether or not you have a backyard garden,…

ERIK NIEL Chef/Owner, Easy Bistro & Bar, Main Street Meats, Scenic City Supper Club HIS PICK: The Mad Priest Coffee & Cocktails “I’ve spent many afternoons hiding out here to get some work done while sipping an espresso and then rolling straight into a cocktail and snacks.” KATE ROBERTSON Blogger, @hellokaterobertson HER PICK: The FEED Co. Table & Tavern “I can't go here and not get the Brussels Sprouts + Artichoke Dip, with a FEED-back cocktail.” DANIEL LINDLEY Owner, Alleia, 5th & Taylor HIS PICK: Boathouse Grill “Their food is primarily prepared on a wood-burning grill, with an emphasis on Tex-Mex cuisine. They also serve a fantastic margarita.”…

1 Enameled canner with wire canning rack or large stock pot with strainer 2 Glass canning jars with new two-piece lids 3 W 4 Ruler 5 Jar lifter Having the right equipment is the most important part of the canning process. Make sure your pot is deep enough for the jars to be covered with 1 inch of water. Boiling the jars before and after filling sterilizes them, eliminating bacteria that could cause the food to spoil. Two-piece lids are specifically designed for home canning, and a new flat lid should be used every time. (Rings can be reused.) Wash all equipment in hot, soapy water before using.…

Pork Rind-Crusted Fried Chicken MAKES 4 TO 6 SERVINGS Dropping fresh herbs in the hot oil not only makes for a pretty presentation, it also adds a delicious layer of flavor. 2½ cups whole buttermilk, divided 3 tablespoons kosher salt, divided 2 cloves garlic, smashed ½ teaspoon poultry seasoning 3 pounds chicken thighs and chicken drumsticks Vegetable oil, for frying 2 cups all-purpose flour 1 cup finely ground pork rinds (some small pieces should remain) ¼ cup cornstarch Fresh basil sprigs and leaves 1. In a large bowl, whisk together 1½ cups buttermilk, 1 tablespoon salt, garlic, and poultry seasoning. Place chicken in a large resealable plastic bag. Add buttermilk mixture; seal bag, pressing out as much air as possible. Refrigerate for at least 4 hours or up to 24…

Summer Veggie Plate Zucchini and summer squash can be a hard sell for me, since they don’t have much flavor on their own. We more than compensated in this crisp and cheesy version. Plum Biscuit Tart This plum tart is one of my favorite childhood desserts. My grandmother would sometimes substitute peaches for the plums. Whatever you do, serve this treat with lots of fresh whipped cream. Bacon-Wrapped Catfish If we’re not eating my wife’s perfectly fried catfish, you know I’ll be wrapping those fillets in bacon all summer long. Caramel Popcorn and Pork Rinds Once I get to snacking, it can be hard to stop. You’ll want to make a double batch of this sweet, crunchy treat.…

GIANNA New Orleans, Louisiana This new Magazine Street eatery helmed by Rebecca Wilcomb with partners Donald Link and Stephen Stryjewski is making a name for itself with delicious takes on classic Italian fare. From the simple Pasta Asciutta, a spaghetti dish flavored perfectly with olive oil and basil, and the mouthwatering Slow Roasted Pork Shoulder accented with fennel and orange to the wood and tile accents throughout the dining room, their rustic menu and modern atmosphere invite you to linger over expertly crafted cocktails and warm conversation as you savor every bite. giannarestaurant.com TONTITOWN GRAPE FESTIVAL August 6–10, 2019 | Tontitown, Arkansas With more than 120 years of history, Tontitown knows how to pull out all the stops for five full festival days of fun, games, and grapes—lots and lots…

AARON HOFFMAN NEVER IMAGINED his constant tinkering in his Chattanooga, Tennessee, kitchen would result in an award-winning hot sauce, much less a booming business. He's a technology guru who designs apps and hardware devices for a living. But after work, Aaron becomes your modern-day alchemist, concocting and experimenting with ingredients and flavors. One day his wife, Michelle, came home with a hot sauce cookbook—and sparks began to fly. “Because (the farmers) are so close, the peppers are so much fresher. It has really improved the quality of the sauce.” Mastering spicy, peppery mixtures became the highlight of Aaron’s free time. After some testing in their home kitchen, heat mavens Aaron and Michelle bottled up their fiery brew and gave it out to family and friends as Christmas gifts. Soon, those…

SEAFOOD IS KING during the scorching summer months. When temperatures soar, demand for local fish, shrimp, and crab (whether fried, boiled, or steamed to order ) hits its peak. With the nearby Atlantic Ocean and the Gulf of Mexico offering prime access to their tasty treasures, it’s no wonder our reputation for mouthwatering seafood remains unmatched. From Louisiana to Florida and all the way up to Virginia, we’ve assembled the ultimate lineup of the South’s best seafood spots so you can enjoy. 1 HUDSON’S Hilton Head Island, South Carolina Few dives can claim that their own fishing fleet supplies the top-quality haul for their restaurant each day, but Hudson’s is one of them. There’s no middleman, so there’s never any doubt you’re eating the best the Lowcountry has to offer.…

From opening his restaurant, Franklin Barbecue, and launching a line of backyard barbecue pits to winning the James Beard Foundation Award for Best Chef: Southwest and writing his best-selling book Franklin Barbecue: A Meat-Smoking Manifesto, it’s no wonder Aaron Franklin is one of the most influential pitmasters in not just the South, but the entire nation. Now he’s back with Franklin Steak—his second book with co-author and friend Jordan Mackay. What was the inspiration behind your new cookbook, Franklin Steak? The ideas actually developed organically while Jordan and I were writing the first book, Franklin Barbecue. Steaks were already something he was interested in writing about, and I started to think, “You know, this is a perfect, easy extension of barbecue.” We wanted to explore what it means to really…

BLT Cobb Salad MAKES 4 SERVINGS Ripe heirloom tomatoes shine in this staple salad. We love it for a simple supper or a light and refreshing lunch. 5 tablespoons unsalted butter, melted 1 teaspoon chopped fresh thyme ¾ teaspoon kosher salt, divided ½ teaspoon garlic powder 2½ cups (½-inch) cubed sourdough bread 6 slices thick-cut bacon 3 cups chopped romaine lettuce 3 cups chopped green leaf lettuce 3 small heirloom tomatoes, chopped 2 soft-boiled eggs, halved lengthwise ½ cup thinly sliced red onion ¼ cup grated Parmesan cheese ¼ cup extra-virgin olive oil 2 tablespoons water 2 tablespoons white wine vinegar 2 teaspoons Dijon mustard ¼ teaspoon ground black pepper 1. Preheat oven to 325°. Line a large rimmed baking sheet with parchment paper. 2. In a large bowl, stir…

PLANTED AT THE FOOTHILLS OF THE APPALACHIAN MOUNTAINS, scenic Chattanooga, Tennessee, is both an outdoorsman’s dream and a city dweller’s delight. From hilly, hikeable Lookout Mountain to the beautiful Tennessee River that swirls past an energetic downtown, this riverside beauty is growing by the minute—and so is its food scene. Start your day on Main Street with a delicious breakfast from a small local joint called Bluegrass Grill. Here you’ll find diner favorites done better (think fresh fruit sides and scratch-made bread). For a hearty start, choose a biscuit sandwich filled with melted cheese, eggs, and savory sausage, or for lighter fare, order a grits bowl topped with tangy cheeses, vegetables, and fresh avocado. Long lines are frequent on the weekend, so it’s best to arrive early. Chattanooga’s downtown is…

Water Bath Canning Method 1. In a canner or large stock pot fitted with a wire canning rack or metal strainer basket, set glass canning jars on rack, lids removed, and fill pot with enough water to cover jars by 1 inch. Bring water to a boil over medium-high heat, and boil for 10 minutes. 2. Using a jar lifter, remove hot jars from pot, emptying out water, and place on a clean kitchen towel. Fill immediately as directed in recipe. For jams, jellies, and chutneys, run a wooden skewer or chopstick around interior sides of jars to release any trapped air. Wipe jar rims clean with a damp cloth. Secure lids and bands, tightening until fingertip-tight. 3. Using a jar lifter, slowly place filled jars in same pot of…

1 MEHERWAN IRANI Decatur, Georgia chaipanirestaurantgroup.com This self-taught chef turned restaurateur and four-time James Beard Foundation Award nominee took a gamble when he opened his first Indian street food-style restaurant, Chai Pani, in Asheville, North Carolina, back in 2009—and it paid off big time. Since then, Meherwan and his talented team have opened four other restaurants across the South. Be sure to stop in and step out of your comfort zone—you’ll be happy you did. 2 JEAN-PAUL BOURGEOIS New York, New York jeanpaulbourgeois.com Raised near the bayou in Thibodaux, Louisiana, Jean-Paul serves up new and classic Southern cuisine at Blue Smoke in New York City. With his family’s culinary roots and the training he received at the Chef John Folse Culinary Institute, he’s made a name…

1 TEMPERING EGG YOLKS Egg yolks are essential to a creamy custard or pudding. Slowly whisking a small amount of hot liquid into the yolks—tempering—ensures that when they’re added to the hot pot, they won’t curdle or turn into scrambled eggs. 2 THICKENING CUSTARD With the help of flour and egg yolks, the pudding mixture will thicken over heat. The custard is done when the whisk leaves a trace, or marks, when pulled through the custard. It will get thicker and set as it cools.…

IN MOST CASES, it’s hard to pinpoint the exact moment in which a passion or love for something was birthed. Often, those seeds of interest and wonder begin simply by observing someone else work with precision and care in a craft they love. For me, as a home baker turned food blogger, those first few glimpses of the art I would later practice came with flour and shortening in a batch of homemade biscuits. I didn’t grow up caring too much about food, but whenever we traveled south to visit my grandparents, I always hoped for a meal of chicken and dumplings. This supper was sometimes an all-day affair spent preparing chickens, cleaning bones, simmering stock, and whisking gravy. In lieu of the traditional doughy bites cooked into a gravy,…