Innholdsfortegnelse for January/February 2024 i Taste of the South

MANY FOLKS LOOK FORWARD TO JANUARY as a time to relax and reset after the holidays. Resolutions are made and honest efforts are launched to make the new year better than the last. Whether it’s exercising or cooking from scratch more often, it’s good to take time to reflect on being the kind of person you want to be and living the kind of life you want to live. If your goals are centered in the kitchen, I think we’ll have some great things for you in this issue. First off, you’ll see that we’ve expanded the At the Table section from one tasty weeknight meal to five. From easy dishes like Creamy Garlic-Coconut Shrimp (page 37) and Orange Glazed Chicken (page 37) to cozy and satisfying delights including Broccoli,…

I’LL NEVER FORGET January of 1982. George was working his way up through the ranks of the Alabama Beverage Control Board and needed to leave Andalusia for a few days to go to Selma, Alabama, for training. He was reluctant to leave, though, because we knew there was a cold front coming through. The weatherman warned of frigid temperatures and a hard freeze for south Alabama. But George had to go, and so he did the next best thing—he left me with everything I needed. Or so we thought! George cut firewood for almost the entire day before he left. He stacked a full cord of wood in a nice, orderly row just outside my kitchen door. That way, I could just do a quick open and shut without letting…

FOR MANY OF US IN THE DEEP SOUTH, as soon as our countdown to the new year ends, we eagerly begin counting down to the next big celebration: Carnival (or Mardi Gras) season. Kicking off this year on January 6 and running through to Fat Tuesday on February 13th, Mardi Gras is a time of year that feels unlike any other. While many associate this season’s jubilant festivities with the bustling streets of New Orleans, the American origins of Mardi Gras can actually be found in Mobile, Alabama, where the tradition began more than three centuries ago. The annual tradition was first led by Pierre Le Moyne d’Iberville and his band of early French explorers in the late 17th century. They first marked the occasion with men of the French…

Overnight Monte Cristo Breakfast Casserole MAKES 6 TO 8 SERVINGS Fans of sweet and savory fare, this best-of-both-worlds recipe is just for you. 9 large eggs2 cups whole milk½ teaspoon kosher salt14 slices white bread7 (1-ounce) slices Swiss cheese7 (1-ounce) slices deli smoked ham7 (1-ounce) slices deli roasted turkey1½ cups shredded Gruyère cheese⅔ cup orange marmalade⅓ cup stone-ground mustard 1. Spray a 13x9-inch baking dish with cooking spray. 2. In the container of a blender, add eggs, milk, and salt, and process until smooth. Lay 7 slices of bread on work surface, and place 1 slice each of Swiss cheese, ham, and turkey on each slice; top each with remaining 7 bread slices. Cut each sandwich into fourths. Place in prepared dish, cut side up. Pour egg mixture over sandwiches,…

BREADS Bacon and Goat Cheese Popovers 68 Buttermilk Biscuits 90 Muffin Sliders 29 Orange Almond Popovers 63 Sweet and Savory Breakfast Biscuits 74 BREAKFAST Baked Oatmeal 74 Cheese Grits 59 One-Skillet Cornmeal Biscuits and Gravy 80 Overnight Bacon, Egg, and Cheese French Toast 74 Overnight Monte Cristo Breakfast Casserole 71 DESSERTS Classic Lemon Meringue Pie 45 Fudgy Chocolate Peanut Butter Brownie Sundaes 60 Grammy Langley’s Chocolate Cake 86 Lemon Cupcakes 45 Lemon Meringue Sandwich Cookies 44 Lemon Napoleons 46 Mini Lemon Charlottes 44 Mini Vanilla Soufflés 67 MAINS Beef Stew 97 Broccoli, Ham & Cheddar Cobbler 38 Brunswick Stew 60 Cheesy Stovetop Lasagna 59 Chicken-Fried Pork Chops with Gravy 85 Chipotle Chicken Enchiladas 80 Creamy Garlic-Coconut Shrimp 37 Double-Crust Chicken Pot Pie 59 One-Pot Cajun Pasta 38 Orange Glazed Chicken…

Orange Glazed Chicken MAKES 4 TO 6 SERVINGS (photo on page 33) Who needs takeout when you can make this irresistible recipe in less than an hour? 1 (4- to 5-pound) whole chicken, cut into 10 pieces2 tablespoons olive oil1 tablespoon kosher salt1 teaspoon ground black pepper¼ cup sliced green onion¼ cup firmly packed light brown sugar1 tablespoon minced garlic1 tablespoon minced fresh ginger1 tablespoon chili powder¼ teaspoon crushed red pepper1 cup orange marmalade¼ cup apple cider vinegar¼ cup chili sauce¼ cup low-sodium soy sauceBroiled Green Beans (recipe follows) and hot white rice, to serveGarnish: sliced green onion 1. Preheat oven to 400°. Line a rimmed baking sheet with foil. 2. Arrange chicken in an even layer on prepared baking sheet. Drizzle with oil, and rub to evenly coat. Sprinkle…

Sunday Pot Roast with Creamy Cheddar Cheese Grits MAKES 6 SERVINGS (photo on page 54) Your family will come running for a taste of this rich Sunday supper star. 1 (3- to 4-pound) boneless chuck roast, trimmed3 teaspoons kosher salt, divided1 teaspoon ground black pepper, divided3 tablespoons vegetable oil1 (15.5-ounce) can crushed tomatoes1 (32-ounce) container beef broth4 large sprigs fresh thyme3 bay leaves2 tablespoons finely chopped fresh rosemary4 large carrots, peeled, halved lengthwise, and cut into 3-inch pieces3 large stalks celery, cut into 3-inch pieces3 cloves garlic, halved1 large yellow onion, cut into 8 wedges1 tablespoon cornstarch1 tablespoon cold waterCheese Grits (recipe follows), to serveGarnish: chopped fresh parsley, ground black pepper 1. Preheat oven to 350°. Sprinkle roast with 2 teaspoons salt and ½ teaspoon pepper. 2. In a 6-quart…

Potato and Ham Chowder MAKES 8 SERVINGS Hearty helpings of this chowder are sure to satisfy. 2½ pounds Yukon gold potatoes, peeled and cut into 1-inch cubes2 tablespoons kosher salt, divided1 pound thick-cut bacon, thinly sliced2 cups cubed smoked ham1 cup chopped carrot½ cup chopped celery½ cup thinly sliced green onion, white parts only2 (10.5-ounce) cans cream of potato soup2 cups whole milk½ teaspoon ground black pepperGarnish: shredded sharp Cheddar cheese, thinly sliced green onion 1. In a 4½-quart Dutch oven, add potatoes and water to cover by 2 inches. Sprinkle with 1 tablespoon salt. Bring to a boil over medium heat. Reduce heat to medium-low, and cook, stirring occasionally, until potatoes are soft and fully cooked, 30 to 35 minutes. Drain potatoes. 2. Heat Dutch oven over medium-high heat;…

Recipe excerpted with permission from Blue Ribbon Kitchen: Recipes and Tips from America’s Favorite County Fair Champion, © 83 Press, 2023. THIS COMFORTING STEW is more than just another warm meal for Linda. She turns to it when the winter chill sets in, but it always seems to bring back treasured memories of her late son that she still holds near and dear. As cold snaps came and went, he’d ask for a helping (or two) with several biscuits on the side. He’d probably be tickled to see it in her debut cookbook, Linda Skeens Blue Ribbon Kitchen, and the stew will always be one of her must-makes this time of year for its scrumptious flavor and the connections it has to him. Beef Stew MAKES ABOUT 11 CUPS My…

The crisp, sunny flavors of citrus are essential to enjoying the chilly winter months, from a hot cup of tea with a fragrant slice of lemon to a warm muffin with orange butter melting on top. Nothing compares to the sweet, tart, and slightly bitter flavor of citrus. Did you know? Citrus was brought to America by Christopher Columbus in 1493 by seeds from his voyages. Citrus is technically considered a type of berry. Meyer lemons are a less-astringent cross between a mandarin and a lemon. Clementines are the sweetest type of citrus. Citrus does not ripen or sweeten after picking. KITCHEN TIPS • Citrus can be frozen as wedges, slices, peels, zest, juice, or whole and will keep for 2 to 4 months in the freezer.• Drop strips of…

Small Batch Swiss Meringue MAKES ABOUT 2 CUPS 2 egg whites, room temperature⅓ cup sugar¼ teaspoon kosher salt¼ teaspoon cream of tartar½ teaspoon vanilla extract 1. In the top of a double boiler over medium-high heat, whisk together egg whites, sugar, salt, and cream of tartar. Cook, stirring occasionally, over simmering water until the sugar is dissolved and an instant-read thermometer registers 160°, 3 to 5 minutes. 2. Transfer mixture to the bowl of a stand mixer fitted with the whisk attachment. Beat at high speed until mixture has tripled in volume and stiff peaks form, 3 to 4 minutes. Beat in vanilla. Use immediately. Lemon Meringue Sandwich Cookies MAKES 12 These cute cookies will become a new family favorite. 1⅔ cups all-purpose flour⅓ cup sugar¼ teaspoon kosher salt½ cup…

FROM HUMBLE BEGINNINGS to sweet (and occasionally butter-filled) success, beloved Southern chef and TV personality Paula Deen is laying it all out there in her latest cookbook, Love and Best Dishes, which shares never-before-seen recipes, heirloom family photos, and valuable life lessons straight from her heart. Nowadays, it’s rare to come across a Southerner who isn’t familiar with Paula Deen. Born and raised in Albany, Georgia, she captured the hearts of many Americans through her down-home cooking at her restaurant in Savannah, Georgia, her years-long TV stint on Food Network, her other 19 best-selling cookbooks, and her namesake publication and our sister magazine, Cooking with Paula Deen. No matter how you discovered Paula, between her charming drawl and her simple Southern recipes that’ll transport you into your grandmother’s kitchen, it’s…