Innholdsfortegnelse for July/August 2021 i Taste of the South

EDITORIAL EDITOR Daniel Schumacher MANAGING EDITOR Whitney Durrwachter ASSOCIATE EDITOR Georgia Clarke SENIOR COPY EDITOR Rhonda Lee Lother COPY EDITOR Adrienne Davis EDITORIAL ASSISTANT Daniel Dubuisson CREATIVE DIRECTOR/PHOTOGRAPHY Mac Jamieson SENIOR PHOTOGRAPHER John O’Hagan PHOTOGRAPHERS Jim Bathie, Steve Rizzo, Stephanie Welbourne Steele SENIOR DIGITAL IMAGING SPECIALIST Delisa McDaniel DIGITAL IMAGING SPECIALIST Clark Densmore GROUP CREATIVE DIRECTOR Deanna Rippy Gardner ART DIRECTOR Cailyn Haynes SENIOR STYLIST Sidney Bragiel STYLISTS Courtni Bodiford, Lucy Finney, Mary Beth Jones, Lily Simpson, Melissa Sturdivant Smith, Dorothy Walton TEST KITCHEN DIRECTOR Laura Crandall FOOD STYLISTS/RECIPE DEVELOPERS Becca Cummins, Kathleen Kanen, Megan Lankford, Leah Rasbury, Vanessa Rocchio, Izzie Turner TEST KITCHEN ASSISTANT/PREP COOK Leah Nicole Perez CONTRIBUTING RECIPE DEVELOPER J.R. Jacobson DIGITAL MEDIA MARKETING DIRECTOR Kristy Harrison MARKETING COORDINATOR Hannah Crowe SENIOR ONLINE EDITOR Courtney duQuesnay DIGITAL DESIGNER Stephanie Lambert ADMINISTRATIVE…

1 EMILY G’S TRIPLE BERRY JAM What’s the only thing better than a good ole strawberry jam this time of year? How about a triple-berry-packed jam like this one from Emily G’s in Georgia? Their deliciously fresh combination of strawberries, raspberries, and dark cherries ups the ante for any summer picnic fare, warm morning biscuits, and even classic peanut butter and jelly sandwiches. No matter how you plan to use it, this spread is bound to bring the flavor. $8.50; emilygs.com 2 PERFECTLY CORDIAL HIBISCUS & HONEYCOMB SIMPLE SYRUP With a variety of freshly squeezed juices, a unique blend of spices, and pure cane sugar, Perfectly Cordial’s Nashville-made syrups are a surefire hit. Just mix this hibiscus- and honeycomb-flavored concoction in with your favorite spirits, teas, or tonics to create a taste…

Pan-Seared Snapper with Grits and Charred Tomato Chutney MAKES 4 SERVINGS Whip up a batch of this sweet and smoky tomato chutney on Sunday to make this meal a weeknight treat. CHUTNEY 3 tablespoons vegetable oil, divided¼ cup minced fresh onion2 cloves garlic, minced4 cups cherry tomatoes¼ cup water1 tablespoon red wine vinegar¾ teaspoon kosher salt½ teaspoon sugar¼ teaspoon ground red pepper¼ teaspoon turmeric GRITS 3½ cups chicken broth, divided1 cup heavy whipping cream2 teaspoons chopped fresh thyme1 teaspoon kosher salt¼ teaspoon ground black pepper1 cup stone-ground grits1 (5.3-ounce) package garlic and herbs cheese*2 tablespoons unsalted butter FISH 1 tablespoon unsalted butter1 tablespoon vegetable oil½ teaspoon kosher salt¼ teaspoon ground black pepper4 (6-ounce) fresh snapper fillets, skinnedGarnish: chopped fresh parsley, lemon wedges 1. For chutney: In a large cast-iron skillet,…

THE PEPPERONI ROLL is one of West Virginia’s most legendary foods, but unless you hail from the some 24,000 square miles that make up the Appalachian state, you’ve probably never heard of it. A scrumptious bread bun cradling spicy pepperoni, it’s a sister to the stromboli and a cousin to the calzone, and it’s found in doughnut shops and sports concession stands, under heat lamps at gas station convenience stores, and on restaurant menus. And this regional treat’s history lies deeper than you’d think. The pepperoni roll follows the story of the state’s booming coal mining industry that launched in the early 1800s. The introduction of railroads to transport coal to different regions sent the business soaring within the next century, and the economic opportunities also attracted miners from many…

People Men and women who are bringing their talents to the Southern food scene 1 MASHAMA BAILEY Savannah, Georgia thegreyrestaurant.com Mashama’s family roots brought her back to the South from New York to open her critically acclaimed restaurant, The Grey, in Savannah with business partner and coauthor of Black, White, and The Grey, John O. Morisano. As the executive chef, Mashama has received endless praise over the program she continues to curate at the restaurant’s first location as well as two other locations now opening elsewhere in the region. If she wasn’t on your radar before, then Mashama is someone you need to know. 2 HUNTER EVANS Jackson, Mississippi elviesrestaurant.com Hunter decided to name his first restaurant, Elvie’s, after his late grandmother who instilled the love of cooking in him when he…

Chicken Wings with Spicy Mayo Marinade MAKES 4 TO 6 SERVINGS (photo on page 80) Spicy, sweet, tangy, buttery—these crave-worthy chicken wings have it all. 5 pounds chicken wings1 cup mayonnaise*¼ cup honey½ cup plus 2 tablespoons hot sauce*1 tablespoon lime zest2 tablespoons fresh lime juice1 tablespoon kosher salt2 teaspoons ground black pepper½ cup unsalted butter, melted2 tablespoons apple cider vinegar2 cloves garlic, grated 1. Cut off and discard wing tips; cut wings in half at joint, if desired. Place in a large resealable plastic bag. 2. In a small bowl, stir together mayonnaise, honey, 2 tablespoons hot sauce, lime zest and juice, salt, and pepper. Pour over wings, tossing to coat. Seal bag and refrigerate for at least 4 hours or up to overnight. 3. Preheat oven to 400°. Line a large rimmed…

THE IMPORTANCE OF FRIED CHICKEN to the South’s iconic food journey is not to be underestimated, but we often neglect to give its newest incarnation, Nashville hot chicken, the credit it deserves for reimagining a classic so deliciously. With unique combinations of herbs, spices, or sauces, these restaurants have transformed run-of-the-mill pieces of tenderloin, breast, or wing into a spicy snack that packs a punch your taste buds can’t get enough of. For our fellow heat lovers, it’s one experience you have to taste for yourself (if you haven’t already). The trend all started at Prince’s Hot Chicken Shack more than 70 years ago. This humble meat-and-three joint in southeast Nashville even earned a James Beard Foundation award for their recipe that blazed a trail for all the others on…

THROUGHOUT THE YEAR, I look forward to the long, warm days in midsummer when the farmers’ market is brimming with some of the year’s best produce. Walking down the aisles and catching up with my go-to farmers, it’s always inspiring to see the fruits of their labor. Whether it’s perfectly sweet corn or the odd early apple of the season, I always leave excited for the week’s cooking ahead. In this high summer issue, we shined a spotlight on outdoor dining. You’ll find a handful of recipes for the grill master in your life. Nothing says “party” quite like a giant steak, right? The behemoth Reverse-Seared Tomahawk Steak with Chimichurri Sauce (page 47) is a real stunner and shows off a different way to grill thick-cut meats (starting with a…

Reverse-Seared Tomahawk Steak with Chimichurri Sauce MAKES 4 TO 6 SERVINGS This showstopping steak is sure to impress your dinner guests. 1 (4-pound) tomahawk rib-eye steak, about 3 inches thick1 teaspoon kosher salt4 oak wood chips, soaked in water at least 1 hour2 tablespoons salted butter, softenedChimichurri Sauce (recipe follows)Garnish: ground black pepper, flaked sea salt 1. Let steak stand at room temperature for about 1 hour before grilling. Sprinkle with salt. 2. Spray grill rack with cooking spray. Preheat one side of grill to low heat (225°). Place wood chips over direct heat. 3. Place steak on the opposite side of grill; grill, covered, over indirect heat until a meat thermometer inserted in the thickest portion registers 115°, about 1 hour for medium-rare. 4. Remove steak. Increase grill temperature…

MY GREAT-GREAT-GRANDMA, Pauline Puckett, loved people through food in ways big and small. From taking meals to sick neighbors during the 1918 influenza pandemic to cooking and baking for her family, she made sure the people in her life felt cared for and well fed. My grandma recently shared the family recipe book with me, which is overflowing with pages and scrap papers filled with handwritten versions of the recipes Ma Puckett and other women in our family often made from memory. A molasses pie she baked during World War II sugar rationing, her fresh apple cake that my grandma still makes each fall, and this Blackberry Jam Cake are some family favorites. Ma Puckett’s original jam cake was piled up high with five or more layers served atop a…

After spending much of her childhood around Georgia’s famous farming network, Megan strives to make the most of those lifelong connections today to ensure her kitchens utilize the freshest produce possible. It’s not unusual to see growers she’s known for years stopping by her newest venture at Atlanta’s acclaimed New Realm Brewing Company. It’s those friendships and Megan’s tireless dedication to cultivating the regional farming business that earned her recognition as one of Georgia Grown’s (a division of the Georgia Dept. of Agriculture) Executive Chefs of 2017 while also representing Georgia at the James Beard House. She is a chef on a mission to deliver unforgettable freshness in every dish, and this is a snippet of her story. Where does your commitment to supporting local growers come from? I grew…

CHICKEN SALAD is one of those all-purpose foods. It is dainty enough for a Ladies Auxiliary meeting but still manly enough to be served on Saturday afternoons during football season. Point is, everybody likes it. And in a day and time where too many things divide people, it is nice to know that food can bring people together. When my daughter, Hannah, and my son-in-law, Walt, were engaged, there were umpteen wedding showers hosted by bridesmaids and aunts and church ladies. Of course, we dragged poor Walt through every shower, and oftentimes, he was the only man there. He endured endless oohs and aahs as Hannah opened one “girlie present” (as Walt described it) after another. We couldn’t help but laugh! As we ladies socialized and shared stories, Walt always…

Field Pea Caviar MAKES 8 TO 10 SERVINGS This colorful creation is a summertime staple. ½ pound dried field peas*, cooked2 cups fresh multicolored corn kernels (about 3 ears)½ cup diced red onion½ cup diced red bell pepper½ cup diced green bell pepper½ cup chopped fresh green onions¼ cup seeded and diced jalapeño¼ cup chopped fresh cilantro1½ teaspoons lime zest¼ cup fresh lime juice¼ cup olive oil2 teaspoons kosher saltPita chips and sliced cucumbers, to serve 1. In a large bowl, combine cooked peas, corn, onion, bell peppers, green onion, jalapeño, cilantro, lime zest and juice, oil, and salt. Stir well to combine. Cover and refrigerate for at least 1 hour before serving. Serve with pita chips and cucumbers. *We used Camellia Brand. Spicy West Indies Crab Salad MAKES 6 TO 8…

Southern Corn Pudding MAKES 8 SERVINGS This savory side dish also boasts a touch of corn’s natural sweetness. ¼ cup all-purpose flour2 tablespoons plain yellow cornmeal1 teaspoon baking powder1 teaspoon kosher salt½ teaspoon ground black pepper6 cups fresh corn kernels, divided (about 8 ears)1 cup sour cream, room temperature3 large eggs, room temperature½ cup unsalted butter, melted4 ounces shredded Colby-Jack cheeseGarnish: chopped green onion 1. Preheat oven to 350°. Spray a 2-quart baking dish with cooking spray. 2. In a large bowl, whisk together flour, cornmeal, baking powder, salt, and pepper. 3. In the work bowl of a food processor, process 3½ cups corn until smooth, about 1 minute. Add puréed corn to flour mixture, stirring until well combined. Add sour cream, eggs, melted butter, cheese, and remaining 2½ cups corn, whisking until well combined. Pour…

BREADS Herb and Cheese Drop Biscuits 85 DESSERTS Banana Pudding Cake 38 Blackberry Jam Cake with Brown Sugar Buttercream 76 Chocolate Banana Pudding Bars 35 Easy Classic Banana Pudding 33 Lemon-Lime Mayo Cupcakes 86 Peanut Butter Banana Pudding Slab Pie 33 Raspberry-Banana Pudding 36 Watermelon Pie 28 MAINS Chicken Wings with Spicy Mayo Marinade 85 Dirty Rice 88 Dry-Rubbed Grilled Spareribs 48 Gorditas de Puerco en Chile Guajillo 90 Overnight Peach French Toast Casserole 25 Pan-Seared Snapper with Grits and Charred Tomato Chutney 24 Pickle-Brined Grilled Chicken 48 Pimiento Cheese BLT 29 Reverse-Seared Tomahawk Steak with Chimichurri Sauce 47 Smoked Pork Shoulder with Red Cabbage-Onion Relish 49 Southwest Turkey Burger 85 MISCELLANEOUS Buttermilk Vinaigrette 56 Chimichurri Sauce 47 Chipotle Mayonnaise 85 Feta-Jalapeño Ranch Dressing 50 Gorditas 95 Lemon-Garlic Mayo 85…