Innholdsfortegnelse for May/June 2020 i Taste of the South

There is a lot to love about barbecue. While the ingredients are simple—meat, smoke, and time—there are countless styles and techniques we can try to constantly hone our craft. Whether it’s a new sauce or a different finish, the possibilities for new and novel spins on time-honored methods are practically endless. In this issue, you will not only find foolproof barbecued meats (in the Barbecue Essentials story on page 41 and the Cooking Class on tender ribs on page 75) but basically all the accompaniments you’d need to have a successful gathering. A couple of my new favorite barbecue sides include the Cherry Tomato and Cracker Salad (on page 55) and the Macaroni & Cheese Squash Casserole (on page 51). Another fun barbecue component you may not have tried (if…

ORIGINATING IN THE SMALL TOWN OF ITS NAMESAKE—Calabash, North Carolina—this style of fried seafood is iconic to the Grand Strand. All along this string of fishing towns you’ll find mom-and-pop seafood houses serving up baskets of golden, crispy Calabash-style fish, shrimp, and oysters. What makes the dish so appealing is the light-as-air batter the seafood is coated in. When fried, it creates a translucent crust with wisps of crunchy goodness. In 1940, Lucy Coleman opened a restaurant named The Original. What was initially a simple shelter for oyster roasts to feed workers and wayfarers alike, Lucy eventually took a page from her family’s traditions and started dipping her seafood in evaporated milk then in a seasoned dredge and frying it. The Original thus became the birthplace of this heavenly dish…

IF I COULD CHOOSE A FINAL MEAL ON THIS EARTH, it would without a doubt be my grandmother’s fried chicken. Growing up in the South, fried chicken was what brought the family together. And it wasn’t just a meal that was thrown together on a whim—it was a well-planned, special occasion kind of dish. Fried chicken is so seemingly simple and customary to Southern cuisine that many don’t realize it’s actually very complex. Preparing a moist, crunchy, well-seasoned bird is the ultimate goal of every cook, but if you’ve ever tried making it yourself, you know this goal isn’t always easily achieved. When I was young, I’d watch my grandmother work tirelessly all day in the kitchen to prepare not only the perfect chicken, but all of the requisite sides…

SWEET, TART, AND JUICY, blackberries are a sure sign that summer is in full swing. Certain varieties of these bumpy berries grow wild along forest edges and roadsides. A mature, ready-to-eat berry will be plump and deep black in color. They should be refrigerated as soon as possible after picking and if stored in a breathable container, will last for a few days. Be sure to wash the berries only before using, not before refrigerating. Storing wet or damp berries can lead to faster mold growth. For more long-term storage, wash and freeze the berries. Or, follow our recipe for Seedless Blackberry Jam (page 20) for a refrigerator-stable spread that will extend those sweet summer flavors into the cooler months. Blackberry Mint Julep MAKES 1 SERVING Every summer celebration needs…

A city cemented in history for its industrial founding and significant Civil Rights contributions, Birmingham, Alabama, is now a blend of modern charm and age-old Southern sophistication. And with an ever-growing roster of award-winning restaurants and exciting outdoor attractions, there’s no better place to spend a long summer weekend. Breakfast in Birmingham is nothing short of spectacular. Downtown Birmingham is the heart and soul of the city, buzzing with businessmen and women during the day and entertaining lively crowds once the sun sets each night. With much to do and see, this will likely be the focal point of your visit. But nearby neighborhoods just outside of the city center are also chock-full of outstanding eateries. In Birmingham’s Highland Park neighborhood, Galley & Garden is where you’ll find an extraordinary Sunday…

Banana Pudding Poke Cake MAKES 1 (13X9-INCH) CAKE Thanks to a few convenience products, this poke cake is easy to make for your next potluck. 1 (15.25-ounce) box white cake mix*½ cup mashed ripe banana3 cups whole milk1 (5.1-ounce) box banana cream instant pudding mix2 cups sliced banana, plus more for garnish1 (16-ounce) container frozen whipped topping, thawed1 (11-ounce) box vanilla wafers, plus more for garnish 1. Preheat oven to 350°. Spray a 13x9-inch baking dish with baking spray with flour. 2. Prepare cake mix according to package directions for whole egg recipe, and add mashed banana; beat with a mixer at medium speed until thick and smooth, stopping to scrape sides of bowl. Spread batter in prepared pan. 3. Bake until a wooden pick inserted in center comes out clean, 25…

BISCUITS ARE SERIOUS BUSINESS IN THE SOUTH. That’s something we all learned from watching our mommas baking away in the kitchen. Nowadays, countless restaurants all across the region are tapping into that nostalgia centered around these warm, tender creations. Some of their interpretations may even be—dare we say?—better than momma used to make. Of course, we’d never dream of telling her that, but sometimes we like to indulge in all the flaky, crumbly layers of buttery biscuit paradise our hearts desire without having to whip up a batch ourselves. That’s why we set out to find our top 11 favorite Southern stops for perfectly light and fluffy biscuits. 1 OVEREASY Dallas, Texas Located inside the retro-chic historic Statler Hotel in the heart of Dallas’ city center, Overeasy is the lobby…

THE SOUTH IS HOME TO A BOUNTY OF FASCINATING FOODS that shed light on the region’s storied history. But few rival the liberating tale of the sugar-dusted, fried rice fritter known as the cala. Back in 18th-century New Orleans, it wasn’t uncommon to hear “Belle Calas! Tout chauds!” being shouted through the streets. Enslaved black women would roam the French Quarter with baskets atop their heads selling the freshly fried confections to passersby. And while it was a simple French phrase meaning “Beautiful calas! Very hot!”, it meant much more to the women selling them. Experts believe the cala originated in the rice-growing regions of Africa and was brought to Louisiana at the hands of slaves. Under French rule, New Orleans abided by the Code Noir, or the “Black Code,”…

Pimiento Cheese and Pepper Jelly Burgers MAKES 4 SERVINGS Treat yourself to this best-ever, piled-high burger that’s overflowing with flavor. We recommend trying a fruit-flavored pepper jelly like blackberry-jalapeño to add even more flair and flavor. 1¼ pounds ground chuck3 tablespoons tomato paste3 tablespoons Worcestershire sauce2 teaspoons garlic salt2 teaspoons ground black pepper4 sesame seed hamburger buns, halved and lightly toasted¼ cup pepper jelly1 cup pimiento cheeseLettuce and sliced red onion, to serve 1. In a medium bowl, combine ground chuck, tomato paste, Worcestershire, garlic salt, and black pepper by hand. Divide mixture into 4 equal portions, and pat into 4 patties. Place patties on a plate, and cover loosely with plastic wrap. Refrigerate for 30 minutes or up to 8 hours. 2. Spray a large cast-iron skillet with cooking spray.…

If the red painted walls of New Orleans’ Dooky Chase’s Restaurant could talk, they’d have a captivating story to tell. Sit for a spell, and you’d learn about the restaurant’s profound role during the Civil Rights Movement, when it fed leaders and activists like Thurgood Marshall and later, Dr. Martin Luther King, Jr. and the Freedom Riders. Or you’d hear about how it hosted integrated white tablecloth meals before integration was legal. You might also find out what it was like to survive Hurricane Katrina, and if you ask, hear a long list of the notable people who once dined within the green shuttered brick building. But the story could never be told without mention of the woman who was behind it all. Leah Chase was born January 6, 1923,…

Corndog Pickles MAKES 6 (photo on page 78) Fans of fried pickles and corndogs, this mashup is just for you. 6 whole cucumber pickles (3½ to 4 inches long)1 cup all-purpose flour, divided½ cup fine-ground yellow cornmeal1 tablespoon sugar2 teaspoons baking powder⅛ teaspoon kosher salt⅛ teaspoon ground black pepper½ cup whole milk1 large eggVegetable oil, for frying6 (6-inch) wooden skewersRanch dipping sauce, to serve 1. Preheat oven to 200°. Place pickles on paper towels to drain. Blot dry with additional paper towels. 2. In a small bowl, place ½ cup flour. In a medium bowl, whisk together cornmeal, sugar, baking powder, salt, pepper, and remaining ½ cup flour. In another small bowl, whisk together milk and egg. Add milk mixture to cornmeal mixture, stirring until well combined. For easier dipping,…

BREADS & DOUGHS Blackberry-Rosemary Cornbread 19 Cobbler Dough 68 Cream Cheese Pie Dough 27 Gingersnap Pie Dough 18 DESSERTS Almond Berry Cake 64 Banana Pudding Poke Cake 60 Blackberry Crumb Pie 17 Blackberry Jam Cake 19 Classic Banana Pudding 65 Hummingbird Sticky Buns 61 Peach-Blackberry Cobbler with Ginger 68 Strawberry Pretzel Salad Cake 64 Triple Chocolate-Walnut Brownies 60 Zucchini Sheet Cake 68 DRINKS Blackberry Mint Julep 17 Pickled Bloody Mary Mix 83 MAINS Blackberry-Mustard Roasted Pork 18 Buzzy Brisket 48 Easy Dry-Rubbed Ribs 76 Garlic-Studded Grilled Lamb 45 Grill-Smoked Spatchcock Chicken 44 Grilled Sausage Round 45 Pimiento Cheese and Pepper Jelly Burgers 21 Shrimp Calabash 74 Slow Cooker Pork Shoulder 48 Spiced Fried Chicken 85 MISCELLANEOUS Basic Barbecue Dry Rub 44 Chicken Spice 86 Seedless Blackberry Jam 20 Vanilla–Cream Cheese…