Innholdsfortegnelse for May/June 2021 i Taste of the South

THIS TIME OF YEAR, when late spring meets summer’s first golden rays, has always been my favorite. With so many Goldilocks days and the best variety of goodies at the farmers’ markets, May and June are really hard to beat. Tomato sandwiches and corn on the cob compete for attention with ripe berries and peaches. Because of all that delightful fruit available, pies and cobblers are a fantastic way to enjoy the bounty of fresh produce, and we’ve come up with a few winners to add to your collection. From the Peach and Whiskey Cobbler (page 65) and double-crust Blueberry Pie (page 66) to the chocolaty Possum Pie (page 64), there’s something wonderful for just about anyone. For a fun take on an old Southern classic, surprise your guests with…

TEMPEST | Charleston, South Carolina Located on historic Market Street next to its sister location, 5Church Charleston, Tempest is the latest addition to the city’s acclaimed seafood scene. When you take a seat in their lushly appointed dining room, you’ll be treated to a menu packed with only the freshest local catches from the South Atlantic each season like oysters, shrimp, and snapper. Chef Adam Hodgson and Top Chef alum Chef Jamie Lynch curated a one-of-a-kind experience that’s calling your name. We’ll see you there. tempestcharleston.com BOM BAKESHOP Austin, Texas Through all the ups and downs of 2020, there’s been a slew of brand-new businesses like Bom Bakeshop doing what they can to turn lemons into lemonade. From first selling their unique baked sweets to neighbors via Facebook to selling out…

Coconut-Fried Shrimp with Jezebel Sauce MAKES 6 TO 8 SERVINGS Marinating the shrimp in hot sauce and frying them up in a crispy coating guarantees an irresistible appetizer. 1 (13.5-ounce) can coconut milk4½ teaspoons kosher salt, divided1 teaspoon Hot Pepper Sauce (recipe follows)1 pound fresh peeled, deveined jumbo shrimp (tails left on)1 tablespoon olive oil1 small red onion, finely chopped1 jalapeño, finely chopped (seeded and stems removed, if desired)1 (10.5-ounce) container red pepper jelly¼ cup water1½ tablespoons freshly grated horseradish1 tablespoon stone-ground mustard1 teaspoon lemon zest2 tablespoons fresh lemon juiceCanola oil, for frying1½ cups cornstarch4 large eggs, lightly beaten3 cups shredded unsweetened dried coconut1 tablespoon garlic powder1 tablespoon onion powder 1. In a medium bowl, combine coconut milk, 1 teaspoon salt, and Hot Pepper Sauce. Add shrimp, stirring to coat.…

Tuna Cakes MAKES 4 SERVINGS (photo on page 79) Light and tasty with an irresistible sauce, these tuna cakes make a lovely summer lunch. 2 (5-ounce) cans solid white albacore tuna in water, drained⅔ cup panko (Japanese bread crumbs)¼ cup chopped red onion¼ cup diced roasted red peppers, drained¼ cup chopped fresh parsley1 large egg1 teaspoon lemon zest1 tablespoon fresh lemon juice1 teaspoon kosher salt½ teaspoon ground black pepper2 tablespoons unsalted butterCreamy Avocado Sauce (recipe follows)Garnish: lime wedges, chopped fresh parsley 1. In a large bowl, combine tuna, bread crumbs, onion, red peppers, parsley, egg, lemon zest and juice, salt, and pepper, tossing gently until combined. 2. Divide mixture into 4 portions; shape each portion into a patty. 3. In a 10-inch cast-iron skillet, melt butter over medium heat. Add tuna…

SOME OF OUR REGION’S MOST PRECIOUS HIDDEN GEMS are the dozens of family-operated tamale stands scattered from state to state. One theory surrounding the origin of tamales in the South comes from the early twentieth century when the South was the world’s hub for cotton production. Migrant workers from Mexico ate tamales for lunch in the cotton fields alongside African Americans, who then tried them and adapted the recipe for themselves. Those variations, specifically Delta hot tamales, are what we’re most familiar with these days when it comes to Southern cuisine. The preparation method often differs from traditional Mexican tamales in notable ways. For instance, Southern tamales are made with cornmeal instead of masa (a maize dough) and boiled rather and they are smaller and skinnier in shape. But what…

Growing up in Dothan, Alabama, Kelsey knew that food was her future from the get-go. Cooking and baking came naturally to her as a young child while growing up in the Deep South and were pastimes everyone around her could tell she was deeply passionate about. She left the South briefly to attend culinary school but later returned when an opportunity to continue her work at home presented itself. Now, she’s taken the culinary world by storm with her namesake restaurant in Dothan and her win on Bravo’s Top Chef in 2019. She’s become a respected representative of the Southern food scene, and this is a glimpse at her journey. When did you get your start in the kitchen? I’ve been cooking for as long as I can remember, so…

PIMIENTO CHEESE is not originally a Southern snack, true enough. A farmer in New York state apparently had too much cheese and too much time and invented the delicious spread that we Southerners love so much. However, in the South, pimiento cheese is much more than just a spread. Pimiento cheese is also a warm welcome. When my husband, George, and I moved back to his family's land in Andalusia, Alabama, a group of church ladies stopped by our modest home to welcome me to the community. They greeted me with a nice helping of pimiento cheese and a sleeve of crackers, among other tasty treats. I didn’t know these ladies well, but I could tell they were genuine in their love. Nothing says “we welcome you” like giving someone…

Easy Fresh Tomato Pie MAKES 4 TO 6 SERVINGS There’s nothing better than a recipe that lets the perfection of in-season tomatoes from your garden or farmers’ market truly shine. ½ (17.3-ounce) package frozen puff pastry, thawed1 (5.2-ounce) package spreadable garlic and herbs cheese, room temperature*4 ounces cream cheese, room temperature1 pound assorted heirloom and cherry tomatoes, sliced½ teaspoon ground black pepper¼ teaspoon sea salt flakes¼ cup torn fresh basil 1. Preheat oven to 425°. Line a large baking sheet with parchment paper. 2. On a lightly floured surface, roll pastry sheet to a 12x10-inch rectangle. Using a fork, gently pierce pastry sheet 1 inch from edges and all over center. Transfer to prepared pan. 3. Bake until puffed and edges are golden, 15 to 20 minutes. Remove from oven and…

Mock Apple Pie MAKES 1 (9-INCH) PIE Don’t be afraid to top this tomato-filled treat with sweetened whipped cream. 1½ cups granulated sugar5 tablespoons all-purpose flour1¾ teaspoons ground cinnamon, divided¼ teaspoon kosher salt5 cups firm green tomatoes, cut into ¼-inch slices (about 12 ounces)1 tablespoon fresh lemon juice1 (14.1-ounce) package refrigerated piecrusts1 tablespoon unsalted butter, cut into pieces1 large egg, lightly beaten1 tablespoon turbinado sugar 1. Preheat oven to 425°. 2. In a large bowl, combine granulated sugar, flour, 1½ teaspoons cinnamon, and salt. Add tomatoes and lemon juice; toss to coat. 3. On a lightly floured surface, unroll 1 piecrust. Gently roll into a 12-inch circle, if needed. Press into bottom and up sides of a 9-inch metal pie plate. Pour tomato mixture into crust. Dot with butter pieces. 4.…

BREADS & DOUGHS Angel Biscuit Beignets 33 Bacon and Cheese Biscuit Muffins 32 Buttermilk Pie Dough 66 Cinnamon Sugar Puffs 65 Dill Parker House Rolls 22 Easy Buttermilk Biscuits 30 DRINKS Spicy Bloody Mary 49 DESSERTS Apricot-Raspberry Cobbler with Buttermilk Biscuits 36 Blackberry Cobbler 65 Blueberry Pie 66 Hummingbird Cake 55 Lemon Curd No-Churn Ice Cream 66 Mock Apple Pie 73 Peach and Whiskey Cobbler 65 Plum Biscuit Tart 32 Possum Pie 64 Spicy Chocolate Cupcakes 49 Strawberry Cheesecake Pie 65 Summer Marshmallow Salad 57 MAINS Albondigas 42 Barbecue-Glazed Ham Sliders 84 Cherry Bourbon Barbecue Chicken 88 Coconut-Fried Shrimp with Jezebel Sauce 48 Fried Chicken Country Captain 55 Mint Chicken Skewers 26 Senate Bean Soup 54 Shrimp & Grits Bowls 27 Skillet-Browned Fish 86 Tuna Cakes 83 SAUCES Creamy Avocado…

DILL (Dill Parker House Rolls page 22) Best known as a pickling spice, dill tends to get overlooked as a Southern culinary herb. It is easy to grow at home, and dill’s sweet flavor improves deviled eggs, seafood, and fresh summer salads. TARRAGON With its sweet-yet-herbal flavor, fresh tarragon is a secret ingredient in vinegar- and mayonnaise-based salads. To make your own tarragon vinegar, combine a 2:1 mixture of washed, lightly muddled tarragon sprigs and distilled white vinegar in a sterilized jar. Cover and store in a cool dark place for two weeks. Herby Macaroni Salad MAKES 6 TO 8 SERVINGS A quick stir-together salad is an easy choice to make for your next picnic. ½ cup tarragon vinegar¼ cup grated white onion½ cup chopped fresh parsley¼ cup chopped fresh…

LEXINGTON, KENTUCKY, is known for many things. It’s been dubbed the horse capital of the world for its more than 400 horse farms and legendary thoroughbred racetracks. It’s home to a flourishing bourbon industry anchored by nine local distilleries. The city is also the heart of the Bluegrass region where rolling hills of pastoral plains are worth the scenic drive. But when it comes to cuisine, carne asada-filled burritos and birria tacos probably aren’t what you envision for Lexington. The second largest city in the state, Lexington is home to a fast-growing Latino population, one that has more than doubled in size in recent decades and influenced the area’s culture quietly but swiftly. It was the horse-racing and agriculture industries that originally drew much of the Latino population to Lexington.…

Possum Pie MAKES 1 (9-INCH) DEEP-DISH PIE This rich and decadent summertime sweet is an icebox delight. 1 (11.3-ounce) package pecan shortbread cookies*¼ cup chopped pecans⅓ cup all-purpose flour¼ cup unsalted butter, melted1 (8-ounce) package cream cheese, softened1 cup confectioners’ sugar2½ cups heavy whipping cream, divided2 cups whole milk⅔ cup granulated sugar, divided¼ teaspoon kosher salt5 large egg yolks¼ cup cornstarch6 ounces bittersweet chocolate, chopped2 tablespoons unsalted butter, cubed1 teaspoon vanilla extractGarnish: chopped pecans, chocolate sprinkles 1. Preheat oven to 350°. 2. In the work bowl of a food processor, combine cookies, pecans, and flour. Process until cookies are finely ground. 3. In a medium bowl, stir together cookie mixture and melted butter until well combined. Firmly press mixture into bottom and up sides of a 9-inch deep-dish pie plate.…

IT’S HARD TO IMAGINE a time when cast-iron skillets of golden, crisp-bottomed cornbread didn’t grace every supper table, but just how did this humble bake become a Southern tradition? The story of cornbread begins millennia ago. Historians believe corn originated in Mexico more than 7,000 years ago, where natives learned to grind it into meal and form it into cakes using water and fat for a wholesome bite. Corn spread throughout present-day North America and South America, finding a welcome home in the American South. The South’s hot and humid climate makes it hard to grow the wheat that has thrived in other regions, but corn, on the other hand, is a perfect match. Easy to grow and even easier to prepare, it became a flourishing crop in the hands…