Innholdsfortegnelse for September/October 2023 i Taste of the South

Grilled Chicken and Spinach Artichoke Sandwiches MAKES 6 Crispy, cheesy, creamy, and filling, these sandwiches have it all. 12 slices Muenster cheese12 slices sourdough bread1 cup plus 2 tablespoons spinach artichoke dip6 ounces pepperoncini peppers, sliced6 ounces roasted red peppers, sliced4 cups shredded rotisserie chicken1 cup unsalted butter, meltedTomato soup, to serve 1. Preheat a 12-inch cast-iron skillet over medium-low heat. Place a second 12-inch cast-iron skillet on top of pan. Allow to heat up for at least 10 to 20 minutes. 2. Lay 1 cheese slice on 6 bread slices, and spread each with 3 tablespoons spinach artichoke dip. Top each with a few slices of pepperoncini, roasted red peppers, and about ½ cup chicken. Top each with remaining cheese slices, and cover with remaining bread. Brush bread with…

BIRMINGHAM IS HOME TO BUSTLING STREETS and a vibrant culinary scene, but it’s also my hometown and the birthplace of mine and my wife, Christine’s, two acclaimed restaurants, Bistro Two Eighteen and Bocca Ristorante. For two decades now, I’ve worked in kitchens from the Deep South all the way west to Wyoming, but when people ask me why I pursued cooking professionally, my go-to response is always the same. I like to say I flunked out of college. It’s not really true, but that always gets a laugh tableside. In all honesty, it’s because I’m fascinated by the way that food exports culture around the world. People move from place to place and take their culture with them. I find that the depths of knowledge about food and wine are…

BREADS Apple Monkey Bread 64 Bacon Thyme Spoonbread 104 Breakfast Brioche Braid 70 Cheesy Cornbread 96 Cinnamon Swirl Grits Bread 110 Spiced Pecan Cruffins 68 DESSERTS Air Fryer Pear Raisin Hand Pies 33 Apple Butter Pie 71 Apple Spice Cake 69 Cane Syrup Skillet Cake 117 Caramel Apple Blondies 69 Grits Chocolate Pie 112 Mini Apple Tarts 62 Molasses Bacon Cookies 71 Pecan Pralines 126 Pumpkin Buckle 72 Spiced Pear Crostata 64 Walnut-Blackberry Jam Pies 102 MAINS Barbecue and Collards 112 Beef Pot Pie with Cornbread Crust 87 Beer and Bacon Corn Chowder 24 Buttermilk Grits Waffles 112 Cheesy Tomato and Rice Casserole 79 Chicken and Dumplings 88 Chicken Meatball Pasta Casserole 78 Deep Dish Pizza 87 Grilled Chicken and Spinach Artichoke Sandwiches 86 Lemony Spinach and Bacon Mac and…

Rosemary Garlic Chicken Kabobs MAKES 4 SERVINGS Let your family help thread the chicken and veggies onto skewers to their liking. ½ cup balsamic vinegar⅓ cup olive oil1 tablespoon minced fresh rosemary1 tablespoon minced fresh garlic2 teaspoons tomato paste1 teaspoon kosher salt½ teaspoon ground black pepper¼ teaspoon crushed red pepper4 boneless skinless chicken thighs, cut into 1-inch pieces (about 1 pound)1 medium red bell pepper, cut into 1½-inch pieces½ small white onion, cut into1½-inch pieces8 (6-inch) wooden skewers, soaked in water for 30 minutesHot cooked rice, to serveGarnish: fresh rosemary 1. In a medium bowl, whisk together vinegar, oil, rosemary, garlic, tomato paste, salt, black pepper, and crushed red pepper. Add chicken, bell pepper, and onion. Cover and refrigerate for 1 hour. Drain, reserving marinade. Thread chicken and vegetables onto…

Mini Apple Tarts MAKES 8 Let this favorite fall fruit shine in these cute single-serve tarts. 1½ cups (¼-inch-thick) sliced Pink Lady apples, 2 small apples2 teaspoons ground cinnamon½ teaspoon kosher salt½ teaspoon ground nutmeg¼ teaspoon ground ginger1 (14-ounce) sheet frozen puff pastry, thawed to package instructions½ cup honey1 large egg1 tablespoon water 1. Preheat oven to 400°. Line 2 baking sheets with parchment paper. 2. In a medium bowl, add apple slices, cinnamon, salt, nutmeg, and ginger, tossing to combine. 3. On a lightly floured surface, unroll puff pastry; press or roll to a 16x11-inch rectangle. Cut into 8 equal rectangles, about 5½x4 inches each. Prick surface of each evenly with a fork about 3 to 4 times. Refrigerate for at least 15 minutes or until ready to use.…

Chili Cheese Sweet Potato Fries MAKES 4 TO 6 SERVINGS Homemade fries take this recipe from good to great, but if you prefer, you can make frozen sweet potato fries for your base. 1 (12-ounce) can cola1 pound ground beef½ cup chopped yellow onion3 tablespoons tomato paste1 tablespoon chili powder2 tablespoons Worcestershire sauce2 tablespoons yellow mustard½ cup chili sauce1 cup beef broth1 teaspoon kosher salt¼ teaspoon ground black pepperSweet Potato Fries (recipe follows)Sliced green onions and shredded sharp Cheddar cheese, to serve 1. In a medium saucepan, add cola, and cook over medium-high heat, stirring occasionally, until reduced by half, about 10 minutes. Remove from heat. 2. In a large skillet, add beef and onion; cook over medium heat, stirring occasionally, until beef is browned and onions are tender, 8…

WITHIN FIVE MINUTES of setting foot in my momma’s house, she’s pulling out everything in her refrigerator, banging pots and pans, heating up the skillet, and fixin’ to feed you. She shows her love through food and enjoys spending time in the kitchen. Momma, Sandra Jean, was born and raised in Birmingham, Alabama, and moved to South Alabama after marring my dad. They lived in a ranch-style home my dad built on the family farm. She worked as an elementary school teacher for more than 40 years. She loves cooking for her family, friends at church, and neighbors, too. In addition to being a wonderful cook, she is also quite the artist. She paints beautiful landscapes on canvas during weekly classes at the senior citizens center. In her wood-paneled kitchen,…

MACARONI AND CHEESE is one of those recipes that is welcome any time, anywhere. It graces the pages of every barbecue joint’s menu, pleases kids and adults alike at family weeknight suppers, gets gobbled up at summer potlucks, and fits right in at holiday meals all throughout the year. With all that demand, there’s plenty of opportunity to try some new spins on this Southern staple, so try a taste of each of these new favorites. Fried Mac and Cheese Sticks MAKES ABOUT 8 SERVINGS Friends and family will go crazy for these crunchy bites. 3 quarts water4½ teaspoons kosher salt, divided12 ounces elbow macaroni3 tablespoons unsalted butter1¼ cups plus 3 tablespoons all-purpose flour, divided2 cups whole milk1 tablespoon Cajun seasoning*, divided1 cup shredded Monterey Jack cheese½ cup finely diced…

Chicken Meatball Pasta Casserole MAKES 6 TO 8 SERVINGS Filling and flavorful, the whole family will go crazy for this casserole. 1 pound ground chicken¼ cup plus 3 tablespoons minced shallot, divided7 teaspoons minced garlic, divided3 tablespoons dry bread crumbs4 tablespoons minced fresh parsley, divided2 tablespoons whole milk1 large egg, lightly beaten½ teaspoon kosher salt1 tablespoon olive oil1 (24-ounce) jar tomato basil pasta sauce1 cup half-and-half1 (9-ounce) package refrigerated spinach tortellini pasta8 ounces part-skim mozzarella cheese, cubed1 (6-ounce) package fresh baby spinach, torn¼ cup unsalted butter3 cups French bread cubes (1 inch) 1. Preheat oven to 425°. Line a rimmed baking sheet with foil. Lightly spray a 3-quart baking dish or a 13x9-inch baking dish with cooking spray. 2. In a medium bowl, combine chicken, 3 tablespoons shallot, 2 teaspoons…

Walnut-Blackberry Jam Pies MAKES 6 Keep your serving all to yourself with these individual treats. ½ cup golden raisins½ (14.1-ounce) package refrigerated piecrusts1 cup chopped walnuts, toasted½ cup blackberry jam½ teaspoon lightly packed orange zest⅛ teaspoon kosher saltCrumble Topping (recipe follows) 1. Preheat oven to 375°. Adjust oven rack to lower third of oven. 2. In a medium bowl, add raisins and hot water to cover. Cover; let stand until softened, about 30 minutes. Drain. 3. On a lightly floured surface, unroll dough. Using a round 4½-inch cutter dipped in flour, cut 6 rounds from dough. Fit dough into 6 (3½-inch) round cast-iron skillets. Fold excess dough under; flute as desired. 4. In a medium bowl, stir together raisins, walnuts, jam, orange zest, and salt. Divide evenly among prepared skillets.…

Cane Syrup Skillet Cake MAKES 1 (10-INCH) CAKE The early autumn season calls for satisfying your fall baking cravings, and this skillet cake will hit the spot. 2½ cups all-purpose flour1 teaspoon baking powder1 teaspoon ground cinnamon¾ teaspoon baking soda½ teaspoon kosher salt½ teaspoon ground ginger¼ teaspoon ground cloves1 cup plus 2 tablespoons cane syrup, divided½ cup firmly packed dark brown sugar1 cup vegetable oil2 large eggs, room temperature1 teaspoon lemon zest⅓ cup whole milk, room temperature⅓ cup hot water (120°)1½ cups confectioners’ sugar2 tablespoons fresh lemon juice 1. Preheat oven to 350°. Lightly spray a 10-inch cast-iron skillet with baking spray with flour. 2. In a medium bowl, whisk together flour, baking powder, cinnamon, baking soda, salt, ginger, and cloves. 3. In a large bowl, whisk together 1 cup…

THE PRALINE, a beloved New Orleans treat, is a creamy caramelized sugar confection laden with pecans that’s been around for more than 100 years, believed to have originated in France using almonds. French settlers in Louisiana found almonds to be scarce, so they replaced them with bountiful pecans. With our tips, you can create the storied candy at home perfectly every time. Pecan Pralines MAKES ABOUT 16 Don’t be tempted to double this yummy recipe—the candy will harden long before you can scoop the last velvety drop. 2 cups firmly packed light brown sugar½ cup heavy whipping cream¼ teaspoon baking soda2 cups toasted pecan halves2 tablespoons unsalted butter1 teaspoon vanilla extractGarnish: flaked sea salt 1. Line a large baking sheet with parchment paper. (Don’t use wax paper because it will…