Innholdsfortegnelse for July/August 2023 i Taste of the South

Stovetop Biscuits with Peach Butter MAKES 7 This homemade butter is the perfect sweet, seasonal topping for everything from biscuits to toast, dinner rolls, or yogurt. 1½ cups all-purpose flour2¼ teaspoons baking powder2 teaspoons sugar1 teaspoon kosher salt¼ teaspoon baking soda¼ cup plus 1 tablespoon cold unsalted butter, cubed and divided2⁄3 cup plus 2 tablespoons cold whole buttermilk, dividedPeach Butter (recipe follows)Unsalted butter, softened, to serve 1. In a large bowl, whisk together flour, baking powder, sugar, salt, and baking soda. Using your fingers or a pastry cutter, work ¼ cup cold unsalted butter into flour until the butter is in small pea-sized pieces. Make a well in the center of the flour mixture. Add ⅔ cup buttermilk; mix just until combined and flour is hydrated (use remaining 2 tablespoons…

BEVERAGES Hibiscus-Pomegranate Green Tea 92 Watermelon Bayou Mules 16 DESSERTS Candy Bar Ice Cream 26 Chocolate Frosty Ice Cream 26 Lattice Peach Cobbler 31 Melon Trifles 16 Peach Cobbler Bars 32 Peach Cobbler Muffins 34 Salted Watermelon Sherbet Bars 19 Slow Cooker Peach Cobbler 33 Strawberry Ice Cream 26 Tortilla Hand Pies 84 Traditional Peach Cobbler 34 MAINS Black Bean Burgers 35 Blackened Catfish Po' Boys 56 BLT Paninis with Bacon Mayo 82 Brisket Tacos 83 Crawfish Po' Boys 58 Grilled Amberjack Po' Boys with Maque Choux 56 Roast Beef Po' Boys 57 Shrimp Po' Boys 56 Southern Quesadillas 83 Tortilla Chicken Pie 82 MISCELLANEOUS Bacon Mayo 82 Carrot-Poblano Slaw 83 Chocolate Hazelnut Spread 51 Corn Pico de Gallo 82 Hazelnut Granola 16 Melon Jelly 16 Peach Butter 88 Rémoulade…

FRESH, JUICY PEACHES straight from your local farmers’ markets are some of the sweetest highlights of summertime. They’re delicious plain and even mixed into savory recipes or salads, but it’s hard to beat the perfection of a traditional peach cobbler. Whether your go-to style is topped with biscuits, a lattice crust, or even a crumble for the peach crisp fans, you truly can’t go wrong with the fruity, creamy filling and buttery crust combo. We love this simple yet irresistible dish so much we got creative with a few new variations on the classic that we know you’re going to love as much as we do. Lattice Peach Cobbler MAKES 1 (8-INCH) COBBLER Another variation on the classic, this lovely lattice-topped creation will be the highlight of peach season. 6…

Chocolate Hazelnut Spread MAKES 4 CUPS We love to serve this decadent recipe on top of our favorite sweet breakfast treats. 3 cups toasted chopped hazelnuts1 (14-ounce) can sweetened condensed milk8 (1-ounce) squares bittersweet chocolate, chopped¼ cup natural unsweetened cocoa powder2 tablespoons vegetable oil1 tablespoon light corn syrup½ cup whole milk 1. In the work bowl of a food processor, process hazelnuts until they release oil, about 5 minutes. 2. In the top half of a double boiler over simmering water, combine condensed milk and chocolate. Cook over medium heat until chocolate is melted, stirring frequently. 3. With food processor running, slowly pour chocolate mixture into puréed hazelnuts. Add cocoa powder, oil, and corn syrup, pulsing to combine. (Mixture may appear separated but will come together after adding milk.) 4.…

BLT Paninis with Bacon Mayo MAKES 2 We love a classic BLT in the summertime, and this panini-pressed variation is no exception. 2 (10-inch) flour tortillas6 tablespoons Bacon Mayo (recipe follows)4 leaves green leaf lettuce6 (¼-inch) slices tomato8 slices cooked bacon1 medium avocado, sliced2 slices provolone cheeseOlive oil 1. Preheat a panini press or stovetop griddle to medium-high heat. 2. Make a 5-inch cut from the edge to the center of each tortilla. 3. Spread surface of each tortilla with 3 tablespoons Bacon Mayo. With the cut pointing toward you, lay 2 leaves of lettuce on the right bottom quarter. Moving counterclockwise, lay two slices of tomato on the top right quarter. Then add 4 slices bacon and half the sliced avocado to the top left quarter. Add 1 slice…

Black Bean Burgers MAKES 8 These burgers and fries are a treat. ½ cup sliced red onion½ cup red wine vinegar2 tablespoons sugar2 tablespoons kosher salt, divided1 cup mayonnaise¼ cup finely chopped chipotle peppers in adobo sauce1 tablespoon fresh lime juice1 (8-ounce) package baby portobello mushrooms¼ cup minced red onion1 clove garlic, minced1 cup panko (Japanese bread crumbs)1 large egg1 teaspoon chili powder½ teaspoon ground black pepper6 cups Black Beans (recipe follows), cooled, drained, and divided½ cup sliced green onion2½ pounds sweet potatoes, cut into ½-inch-thick sticks (peeled, if desired)¼ cup vegetable oil, divided8 slices Monterey Jack cheese with peppersToasted buns and arugula, to serve 1. In a small bowl, combine sliced red onion, wine vinegar, sugar, and 1 teaspoon salt, stirring until sugar dissolves. 2. In another small bowl,…

Blackened Catfish Po’ Boys MAKES 4 This herby mayo adds a tangy punch. ½ cup mayonnaise*1 tablespoon chopped fresh parsley1 tablespoon Creole seasoning1 tablespoon sweet pickle relish2 teaspoons red wine vinegar1 teaspoon hot sauce2 tablespoons vegetable oil4 (4-ounce) catfish fillets, skinned1 tablespoon blackened seasoning2 (12-inch) loaves French bread, toastedGreen leaf lettuce and sliced tomato, to serve 1. In a small bowl, stir together mayonnaise, parsley, Creole seasoning, relish, vinegar, and hot sauce. Cover and refrigerate until ready to use. 2. In a large skillet, heat oil over medium-high heat. Sprinkle catfish with blackened seasoning. Add fish to skillet; cook, turning once, until firm to the touch, 2 to 3 minutes per side. 3. Cut each loaf of French bread in half and then split lengthwise. Spread mayonnaise mixture onto cut sides…

WHEN MY DADDY, Albert, put his mind to something, it was not only accomplished but done with great intention and purpose. He worked as a civil engineer at Fort Rucker, Alabama, and as a Black Angus cattle farmer at home. When something was important to him, he did it with excellence—that’s how he was when it came time to put up his peas. Not only did he have an abundance of peas during the harvest season, but he put up plenty in the freezer to last him all year long! Blanching peas and freezing them was one of the last things I helped him with in the kitchen before he passed away that summer. After his funeral, we had all manner of peas to eat for the rest of the…

Spicy Fried Okra MAKES ABOUT 6 SERVINGS Cajun seasoning adds a kick of heat to this crispy fried okra. 4 cups all-purpose flour, divided2 cups plain yellow cornmeal2 tablespoons Cajun seasoning*, plus more as needed2 cups whole buttermilk2 tablespoons hot sauceCanola oil, for frying1 pound okra, trimmed and halved lengthwise 1. In a medium shallow bowl, place 2 cups flour. In a large shallow bowl, stir together cornmeal, Cajun seasoning, and remaining 2 cups flour. In a medium shallow bowl, stir together buttermilk and hot sauce. 2. In a large deep skillet, pour oil until halfway full. Heat over medium-high heat until a deep-fry thermometer registers 350°. Working in batches, place okra in bowl with flour, stirring to coat. Shake off excess flour, and place in buttermilk mixture, allowing excess…