Innholdsfortegnelse for July/August 2022 i Taste of the South

SUMMER IS IN FULL SWING here in the South, and to my family, that means planning our menus around the bounty of fresh produce that’s in season. Whether it’s from an early morning trip to the farmers’ market to beat the heat or handpicked from our garden, the abundance of fruits and vegetables growing in high summertime fills our plates with flavor and color. We took inspiration from the vibrant harvest available in July and August to pack this issue with recipes that highlight everything from juicy peaches and summer squash to grilled corn and okra. Throughout this issue, you’ll find seasonal recipes to serve all day long. If your garden is overflowing with tomatoes, you’ll find tasty ways to use them in our Market Basket feature (page 15) and…

MY LATE HUSBAND, George, was one of the most patriotic men I have ever known. Not only did George serve in the Marine Corps, but he also spent most of his adult life protecting and serving our country as a law enforcement officer. He loved his country because he loved people, and there was no better way for us to celebrate both our love for country and for people than on the Fourth of July. For more years than I can count, we sent out invitations far and wide to families in our community of Andalusia, Alabama, asking them to come join us for a lunch celebration on the Fourth of July. Most times, hundreds of people would come, each bringing their own dish to share. George and I always…

The energetic mountain towns spanning the Ozarks are home to a surprising number of nationally recognized restaurants and chefs, walkable downtowns, and vibrant music and art that only adds to the allure. SPRAWLING FORESTS AND ROLLING MOUNTAINS, deep caves and caverns, fishable rivers and sparkling springs—the Ozark Mountains are a wonderous place of natural beauty. A region made up of three separate plateaus spanning from southern Missouri to northern Arkansas and to corners of Oklahoma and Kansas, the Ozarks are an outdoorsman’s playground. But hiking, biking, and fishing aren’t all the region has to offer. Tucked into Northwest Arkansas, Bentonville is a constantly growing and changing city. It’s most well known as the headquarters of superstore Walmart, but rest assured, you'll fall in love with this charming mountain town. On…

People BY GEORGIA CLARKE This year’s standouts in Southern food 1 TAVEL BRISTOL-JOSEPH Austin, Texas emmerandrye.com Becoming a decorated pastry chef wasn’t always on Tavel Bristol-Joseph’s agenda, but you certainly wouldn’t know that today. Tavel grew up in Guyana and followed his calling after moving to New York at age 17. Now, he is the pastry chef and partner at six Austin, Texas, spots that continue to make Southern food hot lists. Tavel’s most recent restaurant, Canje, is a project that honors his upbringing and helps fill the gap of an underrepresented culinary category in Austin. Afro-Caribbean fare—like jerk chicken; Wild Boar Pepper Pot infused with ginger, citrus, and Guyanese spice; and a medley of sweets—fills the menu. 2 SARAH COLE Greensboro, Alabama abadirspastry.com It’s not often that you find authentic…

Louisville Smash Cocktail MAKES 1 SERVING (photo on page 81) Brighten up your summer with this refreshing sip. 2 ounces rye whiskey2 tablespoons seedless raspberry jam1½ teaspoons fresh lemon juice4 fresh mint leavesGarnish: lemon peel and fresh mint sprig 1. In a cocktail shaker, combine whiskey, jam, lemon juice, and mint leaves. Muddle mint leaves. Fill shaker with ice. Cover and shake for 15 seconds; strain through a fine-mesh sieve into a rocks glass over ice. Garnish with lemon and mint, if desired. Slow Cooker Pepper Jelly Meatballs MAKES 26 (photo on page 82) Savory, sweet, and spicy, these starters will be welcome at any gathering. ⅓ cup whole milk⅓ cup panko (Japanese bread crumbs)1 pound ground beef chuck½ pound ground pork3 cloves garlic, minced1 large egg2 teaspoons Worcestershire sauce1 teaspoon kosher salt1 teaspoon…

MUCH LIKE FINDING A PEARL ON THE HALF SHELL, it’s rare to find a Southerner who doesn’t enjoy the taste of a good oyster. With plenty of natural reefs and oyster farms along the Gulf and East Coasts from Galveston Bay to the Chesapeake Bay, the South produces a wealth of oysters of all shapes, sizes, and flavors to be relished and devoured. And with this abundant variety come many ways to enjoy this delicacy. Whether you prefer yours classically raw, off the grill, or rich like Rockefeller and buttery from the oven, chances are this band of restaurants we’ve assembled has a dozen or so oysters for every palate. Starting in the states racking up the highest production of oysters, Half Shell Oyster House’s Alabama, Mississippi, and Louisiana locations…

BREADS Chocolate Chunk Zucchini Bread 19 Hopi Blue Cornbread with Saffron Corn Butter and Orange Honey 90 Tomato and Herb Flatbread 22 DESSERTS Air-Fried Beignets with Milk Chocolate Sauce 49 Blackberry-Peach Crisp 88 Grilled Peach Shortcakes 56 Jam-Swirled Bundt Cake 86 My Great-Grandmother’s Cherry Pie 76 Peanut Butter and Jelly Sandwich Cookies 85 MAINS Blackened Fried Shrimp 48 Classic Tomato Sandwiches 33 Fried Green Tomato Sandwiches 37 Grilled Catfish and Market Vegetables 22 Grilled Chicken Wings with Summer Tomato Salad 39 Grilled Okra, Tomato, and Shrimp Skewers 53 Grilled Sausage and Pineapple Sliders 56 Muffin Tin Tomato Breakfast Sandwiches 37 Oven-Baked Jam-Glazed Ribs 85 The Perfect Smash Burger 78 Spicy Buttermilk Chicken Tenders 50 Tomato Sandwich Soup 36 MISCELLANEOUS All-Butter Pie Dough 17 Creamy Lime Cabbage Slaw 50 Louisville Smash…

dishing with Serving up Southern culture with Chef ERICA BARRETT It was a Food Network recipe contest that sparked Erica Barrett to start a catering business; a piqued curiosity that led to the creation of her food line, Southern Culture; and high praise that impelled Erica to open her first restaurant, SOCU Southern Kitchen and Oyster Bar, in Mobile, Alabama. But it was her entrepreneurial spirit and passion for Southern cooking that really catapulted Erica into the South’s culinary spotlight. With all these accomplishments, including a cookbook, she is seeking out new opportunities by expanding the SOCU Mobile location into Birmingham with plans to open in Atlanta as well. We reached out to Erica to give us a glimpse into the story behind her flourishing career, and this is what…

Air-Fried Cracklin’s MAKES 4 TO 6 SERVINGS Serve up these easy, tasty cracklin’s, and your guests won’t believe they came from your air fryer. 1 medium red onion, thinly sliced1 cup red wine vinegar2 teaspoons kosher salt¼ cup sugar1 pound pork belly, cut into 1-inch pieces1 tablespoon Cajun seasoning*½ teaspoon baking soda 1. Place onion in a small bowl. In a small pot, bring vinegar, salt, and sugar to a boil over medium-high heat. Pour vinegar mixture over onion. Refrigerate for 2 hours and let cool completely until ready to use. 2. In a large bowl, combine pork belly, Cajun seasoning, and baking soda, stirring until well coated. 3. Preheat air fryer to 250°. 4. Arrange pork belly in an even layer in air fryer. Cook for 15 to 20…

COVER RECIPE Ultimate Tomato Pie MAKES 1 (9-INCH) DEEP-DISH PIE (photo on page 16) This pie lets garden-fresh tomatoes shine. 2½ pounds vine-ripe tomatoes, sliced ¼ inch thick2 teaspoons kosher salt, divided4 slices thick-cut bacon1 cup chopped yellow onionAll-Butter Pie Dough (recipe follows)2 cups shredded Monterey Jack cheese, divided¾ cup mayonnaise1 large egg, lightly beaten1 tablespoon fresh thyme¼ teaspoon ground black pepper4 teaspoons fine Italian-seasoned bread crumbs, dividedGarnish: fresh thyme 1. Place tomato on baking sheets lined with paper towels; sprinkle with 1 teaspoon salt. Let stand at room temperature for 30 minutes. Pat dry. Let stand 30 minutes more and then pat dry again. 2. In a 10-inch skillet, cook bacon over medium-high heat until crisp. Remove from pan with a slotted spoon and let drain on paper towels,…

Grilled Corn on the Cob MAKES 6 This side dish will steal the show. 3 tablespoons mayonnaise1 tablespoon fresh lime juice1 teaspoon Cajun seasoning*6 ears corn, with husks2 tablespoons chopped fresh cilantroGarnish: Cajun seasoning 1. In a small bowl, whisk together mayonnaise, lime juice, and Cajun seasoning. 2. Heat a grill pan over medium-high heat. Cook corn, turning occasionally, until browned on all sides, 10 minutes. Remove from pan; let cool for 5 minutes. 3. Peel husks back from the corn, removing silks and leaving husks attached. Cook until browned on all sides, 15 to 20 minutes. Remove from pan and drizzle with mayonnaise mixture. Sprinkle with cilantro. Garnish with Cajun seasoning, if desired. *We used Slap Ya Mama Cajun Seasoning. Grilled Cabbage Slaw MAKES ABOUT 5 CUPS Make this recipe even…