Innholdsfortegnelse for May/June 2022 i Taste of the South

LATE SPRING is, in my opinion, just about the best time to cook and eat in the South. The weather is perfect, and the farmers’ markets are brimming with all my favorite flavors. Throughout May and June, I eat simple tomato sandwiches on the regular (and sometimes gussy them up, but more on that in the July/August issue), but berries are my real joy. Strawberries and blueberries rank a little higher than raspberries and blackberries, but it’s basically the opposite for my youngest daughter. If she were to be left with a quart of blackberries, they’d be gobbled up in three to five minutes. Tops. Throughout this issue, you’ll find refreshing new ways with your favorite market staples and classic recipes. A few that are going to be in the…

SUMMERTIME IS A GREAT TIME TO BE OUTSIDE, but not so much on those sweltering summer days. Sometimes, when it was just too hot after the sun got up overhead, we would wait until late in the evenings to go back out. On those late evening adventures, I always enjoyed making special treats that were as easy to eat outside as they were good to eat. These summer pie recipes that I’ve given you in this issue have filled our children’s bellies many a summer evening, and I hope they will do the same for your family, too. When my children, Dallas and Hannah, were young, my late husband, George, worked in Montgomery, Alabama, which is an hour and a half away from our home in Andalusia. Each week, he…

This state capital is the Live Music Capital of the World, but it’s also the place to go to try some of Texas’s best barbecue. IT’S HARD TO RESIST A PLACE where killer food and great music collide, and in Texas, that’s Austin, a central city that straddles the line between quirky and cool. This state capital is the Live Music Capital of the World, but it’s also the place to go to try some of Texas’s best barbecue. For the past decade, Austin has been one of the fastest growing cities in the nation, and today, it’s made up of a myriad of cultures that are woven into every ingredient of the cuisine. Texas has long been famed for its barbecue, which, in this part of the country, usually…

Turtle Brownie Trifle MAKES 1 (4-QUART) TRIFLE Serve this easy-to-make trifle any time you need a showstopping treat. 2 (18.3-ounce) boxes brownie mix*6 large eggs½ cup water1 cup vegetable oil3 (8-ounce) containers frozen whipped topping, thawed1 cup chopped toasted pecans, divided1 cup prepared caramel topping, divided 1. Preheat oven to 325°. Spray a 13x9-inch baking pan with baking spray with flour. Line with parchment, letting excess extend over sides. 2. In a large bowl, whisk together brownie mix, eggs, ½ cup water, and oil. Spread batter into prepared pan. Bake until top starts to crack and a wooden pick inserted in center comes out with just a few moist crumbs, 30 to 35 minutes. Let cool completely in pan. 3. Using excess parchment as handles, remove brownies from pan. Using a…

AS A HOUSTON, TEXAS, NATIVE, I grew up surrounded by food. From spending time in the comfort of my grandmother’s kitchen to admiring my parents who owned and managed restaurants and hotels, I believe becoming a chef was kind of my set (and chosen) destiny. Watermelon was a big thing at my grandmother’s house. She grew up outside the city in Hempstead, Texas, and there was only one place where she’d dare to buy watermelon: Dilorio Farms (then a tiny farm stand). If you happened to show up to an event with a watermelon from the grocery store, you would receive a kind of “bless your heart” look from her. What used to be our little roadside farm stand is now a massive, expanded marketplace, but I still have fond…

DESSERTS 7-UP® Bundt Cake 68 Café au Lait Chess Pie 35 Candy Bar Pie 30 Caramel Chess Pie 38 Carrot-Pineapple Cake 65 Cherry Cheesecake Bars 64 Coconut-Lime Chess Pie 40 Lemon Cheese Pie 28 Lemon Icebox Pie 28 Mini Chocolate Chess Pies 37 Peach Cake with White Balsamic Glaze 86 Raspberry-Chocolate Pie 23 Strawberry-Chocolate Pretzel Salad Cake 24 Strawberry Streusel Bars 21 Sweet Tea Cake 68 Turtle Brownie Trifle 64 Tyler Pie 35 DRINKS Strawberry Sparkler 19 MAINS Berry Chicken Salad 19 Cast Iron Veggie Pizza 88 Crispy Fried Red Fish and Spicy Rémoulade 72 Cuban Sandwiches 60 Eggs Benedict 85 Fried Chicken 78 Fried Shrimp Po’boys 60 Grilled Barbecue Chicken Tenders 85 Hot Chicken Sandwiches 57 Kentucky Hot Browns 57 Roasted Pork 60 Sailor Sandwiches 56 Sheet-Pan Shrimp Boil…

dishing with Cooking up comfort with Southern darling TAMRA PATTERSON Chef Tam would’ve sworn up and down she’d never go into the culinary industry like the rest of her family. The biggest reason? She’s never been a fan of cleaning the inevitable dirty dishes. She’s the first to tell you that stubbornness is her superpower, but sign after sign led her to the path she was meant to follow. Now, after years of stealing hearts (and stomachs) with her restaurant’s soulful meals and her appearances on several televised cooking competitions, she’s set her sights on making her star shine even brighter. We talked with her about her storied career so far and what more she has in store for her fans. This is what she had to share. How did…

Broccoli Salad MAKES 8 CUPS This yummy side is tangy and oh-so-tasty. 2 (12-ounce) bags fresh broccoli florets (8 cups), cut into bite-size pieces1 pound sliced thick-cut bacon, cooked and crumbled1 cup halved red grapes1 cup chopped apples½ cup chopped red onion½ cup roasted salted sunflower seeds1½ cups mayonnaise¼ cup sugar¼ cup apple cider vinegar1 teaspoon kosher salt½ teaspoon ground black pepperGarnish: roasted salted sunflower seeds 1. In a large bowl, toss together broccoli, bacon, grapes, apples, red onion, and sunflower seeds. 2. In a small bowl, whisk together mayonnaise, sugar, vinegar, salt, and pepper. Pour mayonnaise mixture over broccoli mixture; toss until well combined. 3. Cover and refrigerate until ready to serve. Garnish with sunflower seeds, if desired. Zippy Lentil Salad MAKES 10 CUPS (photo on page 48) There’s a lot to…

Grilled Barbecue Chicken Tenders MAKES 6 TO 8 SERVINGS (photo on page 80) This tangy homemade sauce takes your average grilled tenders from good to great. 1 cup water1¼ cups apple cider vinegar, divided½ teaspoon crushed red pepper, divided1 teaspoon kosher salt, divided¾ teaspoon ground black pepper, divided2 pounds chicken tenders⅓ cup ketchup3 tablespoons firmly packed light brown sugar1 teaspoon hot sauce 1. In a large bowl, whisk together 1 cup water, ¼ cup vinegar, ¼ teaspoon red pepper, ½ teaspoon salt, and ¼ teaspoon black pepper. Add chicken to vinegar mixture and let stand for 20 to 30 minutes. Drain chicken and pat dry. Discard marinade. 2. In a medium saucepan, combine remaining 1 cup vinegar, ketchup, brown sugar, remaining ¼ teaspoon red pepper, remaining ½ teaspoon salt, remaining…

NOTHING’S SWEETER than sitting down on a beautiful summer day to enjoy a slice of pie. And one of the many things we love about living in the South is that there are so many iconic pies to choose from. You probably have treasured family recipes at home for one or more to make yourself, but sometimes, you want to let someone else put in the work and enjoy a stress-free slice. That’s why we went on the hunt for some second-to-none stops for top-notch pie. The motto at all of Buttermilk Sky Pie Shop’s locations is: “Life is too short to eat bad pie.” They’ve got nearly every filling you can dream up, and they’ll even happily make your favorite flavor in smaller 2- or 4-inch versions. Angus Barn…

THE LONE STAR STATE is widely known for its multitude of worthwhile eats, from tacos to brisket (find out where to get the best barbecue starting on page 41), but unless you’re from Texas, a certain popular pastry may not be on your radar. The kolache (kuh-lah-chee) is made with pillowy rounds of yeasted dough with an exposed pocket of filling tucked in the center. While it may sound similar to goods you’ve spotted in pastry cases all over, this Texas treat has a captivating history. During the mid-19th century, Texas saw a great influx of Czech immigrants. Escaping political unrest in their country and attracted to the wealth of farmable land in Texas, tens of thousands of Czechs, primarily from Moravia, found a new home in the Lone Star…

Berry Chicken Salad MAKES 4 TO 5 SERVINGS (photo on page 18) Enjoy this lovely salad for a lunch that’s sure to brighten up your day. 10 cups (16 ounces) freshspring mix lettuces1 cup sliced red onion1 cup fresh blueberries1 cup fresh strawberries, hulled and sliced½ teaspoon kosher salt¼ teaspoon ground black pepper2 cups cooked shredded chicken½ cup pecans, lightly toasted2 ounces crumbled feta (about ½ cup)Blueberry BBQ Sauce (recipe follows) 1. In a large bowl, toss together lettuce, sliced onion, blueberries, strawberries, salt, and pepper. Transfer to a serving platter. 2. Top salad with shredded chicken, pecans, and feta. Drizzle with desired amount of Blueberry BBQ Sauce. Serve immediately. Refrigerate any remaining sauce for up to 1 week. Blueberry BBQ Sauce MAKES ABOUT 1⅓ CUPS 1 tablespoon vegetable oil½ red onion,…

Sailor Sandwiches MAKES 4 This unique sandwich is popular at Jewish delis in Richmond, Virginia, and after just one bite, it’ll be easy to see why. 2 tablespoons unsalted butter, softened8 slices rye bread¼ cup spicy brown mustard4 knockwurst sausages1 pound sliced deli-roasted pastrami8 slices Swiss cheese 1. Spread butter on one side of each bread slice. Spread mustard on remaining side of each bread slice. 2. Split sausages lengthwise without cutting all the way through. 3. Heat a griddle over medium-high heat and lightly spray with cooking spray. Place sausages on griddle, cut side down, and cook until browned, about 4 minutes. Turn sausages and cook until browned, 4 minutes more. Remove from skillet. 4. Reduce heat to medium. Divide pastrami into 4 stacks. Place pastrami stacks on griddle…