Innholdsfortegnelse for July/August 2024 i Taste of the South

WHENEVER I TRAVEL THROUGHOUT THE SOUTH, I’m always on the lookout for new experiences and new flavors. One of the first things I’ll do when I’m visiting a new city is find out when the farmers’ market is held or, if I’m lucky, which stores stock the best local products. Over the course of the year, at least a couple of those things I find make it to the pages of Taste of the South as a part of our Taste 50 Awards. Starting on page 57, the Taste 50 Awards bring together some of our favorite people, places, flavors, and events of the year. I don’t have favorites in this year’s group, per se, but I did want to mention a few of my standout winners. Last fall, I…

BY AUGUST, OUR KIDS ALMOST REFUSED TO GO OUTSIDE. If you’ve never sweated in an Alabama August swelter, well, you just haven’t truly lived! Hannah would pout and Dallas would snort when I’d try to make them go outside if it was after lunch. I couldn’t blame them. Some days, the humidity was enough to make your makeup run. Still, though, I’d make them some ice-cold sweet tea, or some days, I’d mix them up some Tang. They liked Tang when they were little. I bet most folks don’t even know what Tang is today! Sometimes, if I was making some sort of fruit cocktail, I’d take the juice from the pineapples and mix in a little orange or apple juice and make them a special fruity drink. The promise…

Banana-Caramel Mini Trifles MAKES 6 Crust: ¾ cup finely ground pretzels½ cup finely ground toasted pecans2 tablespoons granulated sugar2 tablespoons unsalted butter, melted Filling: 1 (8-ounce) package cream cheese, softened½ (1.7-ounce) package vanilla instant pudding mix1 small ripe banana, mashed½ cup confectioners’ sugar, divided½ cup heavy whipping cream1½ teaspoons vanilla extract, divided¾ cup dulce de leche3 medium ripe bananas, cut into ½-inch slices1 cup cold heavy whipping creamGarnish: shaved chocolate, banana slices 1. For crust: In a medium bowl, stir together pretzels, pecans, granulated sugar, and melted butter until well combined. Spoon and press mixture into bottom of 6 small serving glasses. Refrigerate until ready to use. 2. For filling: In the bowl of a stand mixer fitted with the whisk attachment, beat cream cheese at medium speed until creamy,…

Tuna and White Bean Salad MAKES 4 SERVINGS ¼ cup olive oil1 tablespoon lemon zest2 tablespoons fresh lemon juice1 tablespoon chopped fresh dill½ teaspoon kosher salt¼ teaspoon ground black pepper⅛ teaspoon crushed red pepper1 (15-ounce) can great Northern beans, rinsed and drained1 (15-ounce) can cannellini beans, rinsed and drained¼ cup capers¼ cup thinly sliced red onion1 (6.7-ounce) jar tuna in oil, drained and broken into pieces1 (4-ounce) bag baby arugula¼ cup crumbled feta cheeseToasted French bread, to serveFlaked sea salt, for sprinklingGarnish: lemon zest, fresh dill, crushed red pepper 1. In a large bowl, whisk together oil, lemon zest and juice, dill, kosher salt, black pepper, and red pepper. Add all beans, capers, and onion, and stir until combined. Add tuna, arugula, and feta; gently toss until combined. Serve with…

Biscuit Bottom Breakfast Pizza MAKES 4 TO 6 SERVINGS 1¾ cups all-purpose flour, plus more for dusting1 tablespoon sugar1½ teaspoons baking powder1½ teaspoons kosher salt¼ teaspoon baking soda1¼ cups cold unsalted butter, cubed1 cup cold whole buttermilk4 ounces pork sausage¼ cup diced yellow onion¼ cup chopped red bell pepper2 ounces cream cheese, room temperature1 tablespoon chopped fresh parsley½ teaspoon minced garlic¼ cup sliced green onion¼ cup sliced cherry tomatoes¼ cup shredded Cheddar cheese3 large eggsGarnish: sliced green onion 1. Preheat oven to 425°. Lightly spray a 10-inch cast-iron skillet with cooking spray. 2. In a large bowl, whisk together flour, sugar, baking powder, salt, and baking soda. Using a pastry blender, cut in cold butter until butter pieces are pea-size. Stir in cold buttermilk until a shaggy dough forms. 3.…

Recipe excerpted with permission from Blue Ribbon Kitchen: Recipes and Tips from America’s Favorite County Fair Champion, © 83 Press, 2023. WHEN I THINK ABOUT THESE PICKLES, MY DADDY COMES TO MIND. I used to make these for him just like my mommy used to, and he would say they were one of the best things I make. Any time I gifted him a jar, he could eat half of the jar (or more) in one sitting. One time, I gave him a jar of regular dill pickles by mistake, and we had a good laugh when he realized my slip-up. Each summer, I make a batch of these pickles and smile, thinking back on all the memories the recipe brings up. I hope you and your loved ones enjoy…

dishing with FOR GEORGIA CHEF TERRY KOVAL, it’s all about keeping it casual BY KAITLYN SHEHEE Even amid the successes and accolades that CHEF TERRY KOVAL has acheived, he most wants people to know that his Decatur, Georgia, restaurant, The Deer and The Dove, is a neighborhood restaurant at its core. And while Terry considers it casual and welcoming, he has had some pretty prestigious highlights this past year. From winning the James Beard Foundation’s award for Best Chef: Southeast to getting a Michelin nod, life has been in the fast lane for him and his team. We got the chance to chat with Terry and learn what it’s been like. What is the thought behind The Deer and The Dove? That was kind of conceptualized over farm dinners that…

MY SON, DAVID, IS THE MAC AND CHEESE CONNOISSEUR IN MY FAMILY. He’s the one who encouraged me to make it in the first place and still requests different variations all the time. His famous mac and cheese bar at home has become a staple in our house. Homemade mac and cheese is so different from the store-bought form, which I used to love when I was a kid. My mom would buy it in bulk as an easy way to feed the hungry family of eight we had in our house. It was an easy side dish to many meals or an easy-to-prepare snack for us kids after school. I only started making it homemade a few years ago when my kids requested it, and there are so many…

Arriving midsummer, these “best of season” peaches, nectarines, plums, cherries, and apricots taste like sweetened sunshine. Seeing those first baskets arrive at the market is cause to rejoice with a biscuity cobbler or a small-batch homemade jam. Check out our website for plenty of inspiring seasonal recipes. Did you know? A stone fruit is ripe when it has a sweet fragrance and the flesh gives slightly when pressed at the stem. The pit itself isn’t a seed; the fruit’s seed is inside the pit. Stone fruits have been around for centuries, cultivated in China and later introduced to Europe and the Americas. Peaches with a split pit are still OK to eat. It is caused from the fruit growing and expanding too quickly, pulling the pit apart. Pluots are a…

People BY DANIEL DUBUISSON AND KAITLYN SHEHEE Southern chefs, bloggers, and fellow foodies you need to know 1 KENNY GILBERT Jacksonville, Florida chefkennygilbert.com Chef Kenny Gilbert is a certified beast in the kitchen. Kenny has always had a natural curiosity for the kitchen. By age 11, he was cooking the entire Thanksgiving dinner solo, and while in high school, he enrolled in a local vocational culinary program. These beginning steps have led to a fruitful career in the culinary industry that has catapulted Kenny into a world of opportunities, including his own restaurants, cookbooks, and an appearance on Top Chef. 2 STACEY PIRTLE Jackson, Tennessee southerndiscourse.com With Stacey Pirtle, it’s all about bringing connection and friendship back to the table with you. She does this by building a community with…

FOR AS LONG AS I CAN REMEMBER, my paternal grandmother, Shirley Dubuisson, has been a force to be reckoned with in any kitchen. Her ability to effortlessly (and lovingly) feed our family of more than 40 with delicious, memorable meals never ceases to amaze me. Her home is where everyone is welcome at any time, and there’s always something she can quickly cook up or keep adding water to that’ll fill up a crowd. She’s recently compiled all her favorite recipes from decades of cooking for family and friends and passed them down to each of her children and grandchildren in more than two dozen copies of a handwritten cookbook. Her grape salad is one of those delicious recipes, and it holds a place near and dear to her heart…

BREAKFAST Biscuit Bottom Breakfast Pizza 93 Blueberry Coffee Cake 19 Blueberry Flapjacks 19 DESSERTS Banana-Caramel Mini Trifles 44 Blackberry-Lemon Cornmeal Bundt 32 Blueberry Cheesecake Crumble Bars 47 Honey-Peach Ice Cream Cake 47 Lazy Baked Alaska 48 Milk Chocolate Ganache 45 Triple-Chocolate Cheesecake 45 MAINS Bacon-and-Bean Dogs 25 Burnt Ends Dogs 25 Cornbread Biscuit Sliders 33 Crispy Corn Dogs 26 Hasselback Dogs 26 Smash Burger Tacos 79 Smoked Ribs 86 Tex-Mex Dogs 27 MISCELLANEOUS Barbecue Dry Rub 25 Lemon Glaze 32 Sour Cream Dipping Sauce 34 Stovetop Cookie Crumble 47 Swiss Meringue Frosting 48 Zippy Mustard Sauce 26 SIDES Bread and Butter Pickles 97 Broccoli Casserole 56 Butter Beans 53 Classic Buttermilk Cornbread 34 Classic Macaroni and Cheese 55 Cornmeal Biscuits 33 Creamed Corn 55 Jalapeño-Bacon Mac and Cheese 85 Marinated…