Innholdsfortegnelse for January/February 2020 i Taste of the South

We’re skipping resolutions this year. As anyone who has joined the early morning January gym hustle only to be caught pressing the snooze button come Valentine’s Day can attest—and I count myself among the masses here—resolutions can be just too easy to break. Instead, we’re setting a simple goal as we begin the new decade: savor each day. While working on this issue, we strived to make that goal easy to reach. Kick off the year by mastering the classics like the Chicken-Fried Pork Chops with White Gravy on page 78 and the Brisket and Red Bean Chili on page 84. Or embrace the Carnival season spirit by trying out a few of our New Ways with King Cake on page 27. (Some of them are so easy and quick,…

GRAPEFRUIT are named for the natural way they grow—in clusters like grapes. Originally brought to Florida in 1823 from Barbados, grapefruit is a hybrid of sweet orange and pomelo. However, citrus lovers didn’t catch on to the sour taste of grapefruit easily. It wasn’t until the fruit made its way to Texas—where farmers discovered the white-fleshed fruit had mutated to a pinker, sweeter one—that it became popular. Florida and Texas are now two of the largest producers of commercial grapefruit in the country. Like a symbol of its rosy-hued heritage, grapefruit flesh can range in color from red to pink to white. Grapefruit Doughnut Holes MAKES 32 Using refrigerator biscuits makes homemade doughnut holes a snap. Vegetable oil, for frying1 (16.3-ounce) can refrigerated buttermilk biscuits*2 cups confectioners’ sugar2 teaspoons grapefruit…

Explore Where THE Locals Love to Eat With the discovery of abundant oil at Spindletop in 1901, Beaumont, Texas, has had a wild ride over the last century. From boom to bust and back again, this plucky town has matured into a delightful destination for foodies, nature lovers, and history buffs alike. Whether you’re driving over from nearby Houston or from somewhere a little farther-flung, you’re in for a treat. To get a sense of the Beaumont dining scene, past and present, start your trip with a visit to Rao’s Bakery. There are now five locations, but the original 1941 Art Deco-style bakeshop on bustling Calder Avenue gives a great sense of that history. Current Rao’s owner Jake Tortorice prides himself and his team on improving on Rao’s legacy of…

PB&J Bread Pudding MAKES 6 TO 8 SERVINGS Is there a limit to the delicious ways to use peanut butter and jelly? We haven’t found it yet—and we’re thoroughly enjoying the search. 7 cups challah bread, cut into 1-inch cubes2⅔ cups half-and-half½ cup unsalted butter¾ cup creamy peanut butter⅔ cup firmly packed light brown sugar⅓ cup granulated sugar3 large eggs, lightly beaten½ cup grape jelly, dividedGarnish: confectioners’ sugar 1. Preheat oven to 350°. Grease an 8x8-inch glass or ceramic baking dish with cooking spray. 2. In a large bowl, toss together bread cubes and half-and-half. Let stand at room temperature while proceeding. 3. In a large saucepan, melt butter over medium heat. Whisk in peanut butter. Add sugars, whisking until combined. Remove from heat; slowly whisk in beaten eggs. Pour…

MY GREAT-GRANDMOTHER INEZ FROM MAYESVILLE, SOUTH CAROLINA, was an award-winning gardener and blue ribbon-winning canner and food preserver. When this lower-class homemaker, wife of a peanut farmer, and mother of nine children was in the kitchen—which was almost always—she was desperate. Desperation is defined as a loss of hope or a great need that can make you act irrationally. It’s OK to approach cooking with a little desperation, maybe even necessary. I’ve mirrored the women in my family and their own forms of “desperation cuisine,” and I’ve learned that to make good food, all cooks should approach the kitchen with their own sense of despair and hopelessness. As an 11-year-old boy, my dad was once tasked with pulling an onion from the garden for Sunday supper and slicing it for…

Prosperity Beans & Greens MAKES 8 TO 10 SERVINGS We’re putting all our New Year’s rituals in one dish with bacon, collards, and black-eyed peas. 1 pound thick-cut bacon, chopped2 cups chopped red onion6 cloves garlic, minced2 (16-ounce) bags chopped collard greens (about 18 packed cups), any large stems removed½ cup apple cider vinegar2 tablespoons firmly packed light brown sugar2 teaspoons kosher salt¼ teaspoon crushed red pepper2 (15.5-ounce) cans black-eyed peas, drained and rinsedHot cooked rice, to serveGarnish: crushed red pepper 1. In a large Dutch oven, cook bacon over medium heat until crispy. Using a slotted spoon, remove bacon and let drain on paper towels. Reserve ¼ cup drippings in pot. 2. Add onion and garlic; cook for 2 minutes, stirring often. Add greens in handfuls, cooking until wilted…

Sweet Potato and Lentil Soup MAKES 8 SERVINGS This satisfying dish is our new favorite version of vegetable soup. It’s so filling your family will never notice it’s meatless! 8 cups vegetable stock1½ cups dried brown lentils1 cup chopped sweet onion½ cup chopped carrot½ cup chopped celery2 small sweet potatoes (1¼ pounds), peeled and cut into 1-inch cubes3 garlic cloves, minced1 (15-ounce) can diced tomatoes1 tablespoon chopped fresh rosemary1 teaspoon dried thyme leaves2 teaspoons kosher salt1 teaspoon ground black pepper2 bay leaves3 cups chopped collard greens 1. In a 6-quart slow cooker, combine stock, lentils, onion, carrot, celery, sweet potatoes, garlic, tomatoes, rosemary, thyme, salt, pepper, and bay leaves. Cover and cook on low for 4 hours. 2. Stir in collard greens. Continue to cook until wilted, about 30 minutes.…

On an unseasonably warm December night in Beaufort County, a soulful melody hummed through the worn wooden churches and praise houses of South Carolina’s marshlands. “Watchman,” the voices sang in harmony, “tell me the hour.” It was the final day of the year, and time seemed to stand still as midnight approached. This was 1862, and the Gullah Geechee people knew they were on the brink of freedom. These were the descendants of the people brought to the coastal regions of South Carolina and Georgia in the 1500s to work on plantations. They mostly came from western and central parts of Africa where the climate and land was comparable to that of the Lowcountry. Skilled in growing crops similar to the rice, cotton, and indigo that thrived in this coastal…

Instant Pot Sea Island Red Pea Salad MAKES 6 TO 8 SERVINGS Who says winter foods aren’t colorful? This gorgeous salad is vibrant enough to brighten up any dreary day. 1 cup dried Sea Island red peas, sorted and rinsed1 cup finely chopped red onion, divided2 cloves garlic, minced1 bay leaf4 teaspoons kosher salt, divided1 (15-ounce) package frozen baby lima beans, thawed½ cup finely chopped celery1 (7-ounce) jar diced pimientos, drained3 tablespoons apple cider vinegar4 teaspoons Dijon mustard1 clove garlic, grated¼ teaspoon ground black pepper⅓ cup olive oil⅓ cup finely chopped fresh parsley¼ cup finely chopped fresh basil 1. In a 6-quart Instant Pot, combine red peas, ½ cup onion, minced garlic, bay leaf, and 1¼ teaspoons salt; add enough water to cover peas by ½ inch (about 3 cups).…

1 THE BEE & THE BISCUIT Virginia Beach, Virginia In the mood to heat things up? The recipe on the menu at this quaint country cottage has just the kick you’re looking for. Melted cheddar, aromatic herbs, and stone-ground grits set the stage so a succulent topping of spicy shrimp can take the spotlight. Just the thought has our stomachs rumbling. beebiscuit.com 2 JACK ROSE New Orleans, Louisiana At first glance, the elegant and whimsical décor at Jack Rose suggests a fine dining experience, but guests should expect all kinds of unpretentious Cajun and Creole fare like the flavorful shrimp and grits served for brunch every Sunday. Lively crowds hoping to get their fill of the dish often pack the Crescent City hot spot, so remember to call ahead to…