Innholdsfortegnelse for July - August 2015 i Taste of the South

I LOVE COOKING IN MY HEIRLOOM CAST-IRON SKILLETS YEAR-ROUND, but summer begs for them to be used often. This is perhaps the most anticipated season in the South, with curb markets and roadside stands loaded with vegetables and fruits like peaches, blueberries, and blackberries. That’s why we decided to share our favorite seasonal black-skillet recipes with you in our first summer cast-iron issue. Cast iron is ideal for frying okra, baking tomato pies, creaming Silver Queen corn, and making fruit cobblers. And for nights when you want to cook supper on the grill and keep your kitchen cool, cast iron allows you to prepare your entire meal in a skillet—outdoors. Our “Grill It in the Skillet” story on page 43 features recipes you’ll cook all summer long, like Bourbon Pork…

Florence, Alabama Perched in the northwest corner of Alabama, the capital of “The Shoals” is bustling with creative energy and local flavor. Central to larger cities like Memphis, Nashville, Atlanta, and Birmingham, this hidden gem is worth a detour. Th e Factory Store + Café Stop by the home base of artisan clothing designer Natalie Chanin to shop her handcrafted goods, and stay for lunch! Sharing the same space as her shop and factory, the café features homegrown Alabama fare that changes daily and with the seasons. Favorites include deviled eggs, pimiento cheese sandwiches, and chocolate chip cookies baked fresh to order. alabamachanin.com Odette Just a few years old, this Florence hotspot has quickly made a name for itself with locals and visitors. Odette opens at 11 a.m. for lunch,…

Golden cornbread, creamy cheese, and summerripe tomatoes—who could ask for anything more? This twist on classic tomato pie replaces mayonnaise with a flavorful goat cheese and feta filling cradled in a savory gluten-free crumb crust. FOUR-CHEESE TOMATO PIES Yield: 6 to 8 servings Filled with fresh flavor, these single-serving pies make a great summertime lunch. 4 ounces goat cheese 4 ounces reduced-fat feta cheese 4 ounces reduced-fat cream cheese, softened 1⁄4 cup reduced-fat sour cream 1⁄4 cup reduced-fat buttermilk 2 large egg whites 1 large egg yolk 1 teaspoon lemon zest 1⁄2 teaspoon ground black pepper 1⁄4 teaspoon ground red pepper 1⁄4 cup chopped fresh basil Toasted Cornbread Crusts (recipe follows) 1 pint heirloom tomatoes, thinly sliced and patted dry 1⁄4 cup grated Parmesan cheese Garnish: chopped fresh basil, ground…

I love the laid-back style of summer, despite the Southern heat. Grilling outdoors creates an easy, casual atmosphere and opens the door to delicious and creative menus. Plank grilling is one of my favorite ways to grill, especially for salmon. My husband, Davis, and I plank grill at least twice a week, and I have been amazed at how many non-salmon eaters we have converted to salmon lovers. Not only does plank grilling impart a delicious smoky flavor to foods, it makes grilling fish super easy. Cedar Plank Salmon Tacos are our all-time favorite and are great paired with Peach-Mint Margaritas. This summer’s supper club menu is a crowd pleaser, and I promise you’ll enjoy it many times before summer is over. MENU PEACH-MINT MARGARITAS TOMATO AND LIME CROSTINI GRILLED…

W hen you grow up in the South, you know cobbler. Bubbling and sweet, this dessert can be made with any fruit, but peach is a perrenial favorite. Mixed with sugar and oftentimes spices, the fruit stews in its own juice under a golden, biscuit-like topping. While the tops of the biscuits fluff up and take shape, the bottoms soak into the fruit. Fruit cobblers originated in the homes of American colonists, who didn’t have access to the ingredients needed to make traditional British puddings and pies to which they were accustomed. Those recipes were often lengthy and called for large portions of flour and fruits not native to the New World. Armed with cast-iron pots and ingenuity, colonists learned to use fruits that were readily available to them, and…

Acre: 334.246.3763, acreauburn.com Arnold’s Country Kitchen: 615.256.4455, arnoldscountrykitchen.com Bayou Rum: 337.588.5800, bayourum.com Big Bad Breakfast: 205.490.7568 Big Top Candy Shop: 512.462.2220 Blenheim Ginger Ale: 843.774.0322,blenheimgingerale.com Border Springs Farm: 276.952.5485,borderspringsfarm.com Bourbon Barrel Foods: 502.333.6103, bourbonbarrelfoods.com Cajun Grain: 337.207.0966, cajungrain.com CajunGrocer.com: 888.272.9347, cajungrocer.com Camellia Beans: 504.733.8480, camelliabrand.com Charleston Receipts: 843.763.5284, jlcharleston.org Chet’s Seafood: 850.994.3299 City Grocery: 662.232.8080, citygroceryonline.com Crook’s Corner: 919.929.7643, crookscorner.com Fondren Neighborhood Revival: finditinfondren.com For the Love of the South Blog: fortheloveofthesouth.com Galatoire’s Restaurant: 504.525.2021, galatoires.com Georgia Olive Oil: 229.482.3505, georgiaolivefarms.com Goo Goo Cluster: 855.246.6466, googoo.com Grey Ghost Bakery: 803.238.1123, greyghostbakery.com Highland Park Soda Fountain: 214.521.2126, highlandparksodafountain.com Homestead Creamery: 540.721.2045 Jones Bar-B-Q Diner: 870.295.3807 J.Q. Dickinson Salt-Works: 304.925.7918, jqdsalt.com Leopold’s Ice Cream: 912.234.4442, leopoldsicecream.com Martin’s BBQ Joint: 615.766.1856, martinsbbqjoint.com MilkWood: 502.584.6455, milkwoodrestaurant.com Miller Union: 678.733.8550, millerunion.com Mis’ Rubin’s Seasonings: 800.940.6328,…

PEAS & BUTTERBEANS We all rely on frozen peas and butterbeans in the winter, but they taste so much better when you buy them fresh and freeze them yourself. To freeze: Cook peas or butterbeans in boiling water for 2 to 4 minutes. Skim foam from top; drain, and let cool. Freeze in an even layer on a rimmed baking sheet for 2 hours. Transfer to a heavy-duty resealable plastic bag; freeze up to 10 months. TOMATOES To most Southerners, there’s nothing sadder than an out-of-season tomato, so plan now and avoid them. Here are two options for you. Easy: Try Christy Jordan’s simple freezer method for putting up tomatoes on page 25. Advanced: Try your hand at canning with our stepby- step tutorial at tasteofthesouthmagazine.com— it’s easier than you…

ASHEVILLE, NORTH CAROLINA, is many things—authentic, aspirational, but above all, it’s entirely unassuming. That’s why Taste of the South editor Brooke Bell and I decided to take an entirely different approach for this story. No photographer. No fancy lighting. No set-in-stone agenda. Just the two of us, our iPhones, and an appetite for Asheville. Walk down the streets of this capital of the Mountain South, and you’ll notice right away—Asheville has a maker’s soul. It’s a colony of passionate creatives—painters, farmers, potters, brewers, beekeepers, bakers, sculptors—who came here to make a living doing what they love to do. The result is a vibrant community of homegrown entrepreneurs with an unprecedented commitment to anything and everything local. We had our first taste of that Asheville spirit at Biscuit Head, where husband-andwife…

1 HEIRLOOM TOMATO SALAD WITH MELON On a serving plate, arrange 4 to 6 sliced heirloom tomatoes, 1 cup sliced cantaloupe, 1⁄2 cup sliced fresh mozzarella, and 2 tablespoons fresh basil leaves as desired. Drizzle with 2 teaspoons balsamic glaze; sprinkle with 1⁄2 teaspoon each flaked sea salt and ground black pepper. Yield: 4 servings 2 SKILLET-ROASTED TOMATOES Line a large cast-iron skillet with parchment paper. Add 2 pints cherry tomatoes. Drizzle with 1⁄4 cup olive oil; sprinkle with 2 teaspoons herbes de Provence, 1 teaspoon minced garlic, and 1⁄2 teaspoon each kosher salt and crushed red pepper. Bake at 275° for 11⁄2 to 2 hours, stirring once. Yield: 4 servings Perfect for • Pasta • Grilled Fish • Summer Pizzas 3 TOMATO-CORNBREAD SALAD In a large bowl, gently stir together 6…

HOST Cedar Plank Salmon Tacos Have the grill started and the salmon prepared with the spice rub when guests arrive. (Don’t forget to soak the plank!) Grill tortillas during the last few minutes of salmon cook time. GUEST 1 Taco Toppings Prepare the slaw and mash the avocado with fresh lime juice before arriving. GUEST 2 Grilled Romaine with Peaches The romaine can be grilled just before serving, but pickle the onions and assemble the dressing ahead of time. GUEST 3 Tomato and Lime Crostini Toast or grill baguette slices and prepare the tomato mixture at home. Bring your own platter and assemble crostini when you arrive. GUEST 4 Watermelon with Lime and Mint Arrange watermelon on a platter and cover with plastic wrap for easy transport. Top with lime,…

W hen Tiffany first began making and gifting her dressing to Birmingham, Alabama, friends at Christmastime, word of her jarred gifts quickly spread. Soon she was selling her dressing at The Pants Store, a local clothing store, to help her family through a tough financial time. Now Tiffany’s T.Lish products (including Sweet Garlic, Asian Sesame, and Chipotle) can be purchased in more than 20 states. First food memory? Early childhood days spent at my great grandmother’s house. More affectionately known as Granny B., she would take me to her garden to pick peas and then let me sit on a small stool next to her while she made biscuits from scratch. Go-to comfort meal? Sunday nights are time for my favorite comfort meal: a juicy, hand-pattied hamburger grilled by my…

Biscuit Head 733 Haywood Rd. biscuitheads.com Early Girl Eatery 8 Wall St. earlygirleatery.com Hole 168 Haywood Rd. The Bee Charmer 707 Haywood Rd. ashevillebeecharmer.com Short Street Cakes 225 Haywood Rd. shortstreetcakes.com The Hop 721 Haywood Rd. thehopicecreamcafe.com HomeGrown 371 Merrimon Ave. slowfoodrightquick.com Table 48 College St. tableasheville.com Seven Sows 77 Biltmore Ave. sevensows.com Rhubarb 7 SW Pack Square rhubarbasheville.com Sovereign Remedies Sip craft cocktails, where the barkeeps shake up exquisite concoctions from locally foraged herbs, roots, and fruits, or visit one of more than 20 local craft breweries and cideries. 29 N. Market St. #105 sovereignremedies.com French Broad Chocolate Lounge Like a coffee shop for chocolate lovers 10 S. Pack Square frenchbroadchocolates.com Cúrate Spanish-style small plates 11 Biltmore Ave. curatetapasbar.com Tupelo Honey Café 12 College St. tupelohoneycafe.com 12 Bones Smokehouse…

1 BOILED PEANUTS Simmered in salted and sometimes spiced water, these undeniably delicious legumes are a reliable Southern snack found at roadside stands, farmers’ markets, and gas stations. Made with green (read: raw) peanuts and served up in Styrofoam cups and paper bags, these tasty morsels are a long-standing taste of the South. 2 WICKLES PICKLES We always have a few jars of this favorite Southern accoutrement on hand. Made from a secret 70-year-old family recipe, Wickles pickles have a very distinct flavor that Southerners have come to love. Short for “wickedly delicious pickles,” Wickles are a tasty blend of dill, garlic, chile peppers, and sweetness, making them oh-so-addictive. 3 BORDER SPRINGS FARM LAMB Nestled at the base of the Blue Ridge Mountains in Patrick Springs, Virginia, Border Springs Farm raises lamb…

Ki tchen TIP Substitute your favorite cookies to customize these sweet and crunchy crumb crusts. BLACKBERRY LEMONADE PIE Yield: 1 (9-inch) pie Sweet, tart, and swirled to perfection, this make-ahead pie is perfect for summer gatherings. 12 vanilla sandwich cookies, such as Golden Oreos 1⁄2 cup melted butter 2 (8-ounce) packages cream cheese, softened 1 (14-ounce) can sweetened condensed milk 1 teaspoon lemon zest 3⁄4 cup fresh lemon juice 1⁄4 cup blackberry preserves, melted and cooled 1. In the work bowl of a food processor, pulse cookies until finely ground. Add melted butter, pulsing to combine. Using the bottom of a measuring cup, press mixture into bottom and up sides of a 9-inch pie plate. Freeze 10 minutes. 2. In a large bowl, beat cream cheese at high speed with…

C hef Steven Satterfield has traveled an unusual and varied route to becoming the respected chef he is today. Growing up helping in his mother’s and grandmother’s kitchens, Steven had an affinity for the culinary world from the beginning. But between going to school to study architecture, touring internationally as a member of a rock band, and working part-time restaurant jobs, Steven’s career path has taken many turns. While his history suggests that he would be successful in any trade, we are glad his focus on food has led him to become a master of one. Based on his cooking style and approach to food at his Atlanta restaurant, Miller Union, Steven’s first cookbook, Root to Leaf, examines the world of seasonal produce, working its way through the year with…