Innholdsfortegnelse for September/October 2024 i Taste of the South

LIKE SPRING, AUTUMN IN THE SOUTH CAN BE SLOW TO ARRIVE. From the dog days of summer to what many are now calling “false fall” (a welcome but deceptive September cold snap), by this time of year, we’ve satisfied our cravings for simple tomato sandwiches, drippy watermelon slices, and cob after sweet cob of corn, and we’re ready to move on to heartier, more comforting fare. If that sounds like you, you’re in for a treat. This issue has some of our new favorites that will gently ease you into the cooler months. If nothing else, fall is football season in the South, and we’ve got some great dishes to serve to all the fans in your life in the Game On! feature starting on page 64. From crave-able Cheese-Stuffed…

Lowcountry Boil Kabobs MAKES 12 24 jumbo fresh shrimp, peeled and deveined (tails left on)2 tablespoons chopped fresh parsley2 tablespoons olive oil2 tablespoons plus 1 teaspoon Old Bay seasoning, divided1 tablespoon lemon zest1 pound baby red potatoes, halved3 medium ears corn, shucked1 (12-ounce) package smoked sausage, cut crosswise 1 inch thick12 (8-inch) skewersBroccoli slaw, to serve 1. In a medium bowl, combine shrimp, parsley, oil, 1 teaspoon Old Bay, and lemon zest. Cover and refrigerate for at least 30 minutes or up to overnight. 2. In a large stockpot, combine potatoes, remaining 2 tablespoons Old Bay, and water to cover by 2 inches. Bring to a boil over medium heat. Reduce heat, and simmer until potatoes are just tender, 10 to 15 minutes. Using a slotted spoon, transfer potatoes to…

HONEY IS A VERSATILE INGREDIENT that can elevate dishes of all kinds, and we believe some of the best honey is Southern-made. From sweet honey to hot honey and everything in between, we’ve rounded up a list of some of the best honeys made throughout the South. Whether you choose to spice up your pantry with one of these or a honey local to your region, we know you’ll be pleased. Starting things off hot, we’ve got AR’s Hot Southern Honey to add some spice to the list. Whether you try the Hot-Mild Southern Honey or feel adventurous and go with the Hot-Hot Southern Honey, this sweet and spicy Virginia honey is sure to stun your taste buds. Next up is Edisto Gold Honey with its infused honey that we…

Chicken-Fried Steak MAKES 4 SERVINGS (photo on page 56) 2½ teaspoons kosher salt, divided1¾ teaspoons ground black pepper, divided4 (4-ounce) cube steaks38 saltine crackers (1 sleeve), crushed2½ cups plus 2½ tablespoons all-purpose flour, divided½ teaspoon baking powder4 cups whole milk, divided2 large eggsVegetable oil, for fryingGarnish: ground black pepper 1. Sprinkle ½ teaspoon salt and ¼ teaspoon pepper all over steaks. 2. In a medium bowl, combine crushed crackers, 1½ cup flour, 1 teaspoon salt, baking powder, and ½ teaspoon pepper. In a shallow bowl, whisk together 1 cup milk and eggs. In another shallow bowl, place 1 cup flour. Dredge steaks in flour. Dip in milk mixture, and dredge in cracker mixture, pressing to adhere. Place on a rimmed baking sheet. Let stand at room temperature for 30 minutes.…

Recipe excerpted with permission from Blue Ribbon Kitchen: Recipes and Tips from America’s Favorite County Fair Champion, © 83 Press, 2023. I LOVE THE FALL MORE THAN ANY OTHER TIME OF THE YEAR. It’s one of my favorite seasons for baking, and what could be a better bake than this cake? Any recipes with pumpkin go to the top of my must-try list, but this has been my favorite by far. Give it a go this season and treat you and your loved ones to a comforting and decadent dessert. Pumpkin Sheet Cake with Cream Cheese Icing MAKES 1 (13X9-INCH) CAKE 1 cup salted butter, softened2 cups white sugar2 cups canned pumpkin¾ cup boiling water2 large eggs2 teaspoons vanilla extract½ teaspoon maple extract2 cups all-purpose flour2 teaspoons baking soda2 teaspoons…

dishing with ATLANTA’S ERICA THOMAS SHARES her passion when it comes to eating Erica Thomas is a force of nature who has worked hard to uplift the hospitality industry and has become a trusted source for recipes and recommendations for hardworking women who want to have it all. She launched her blog, Eating with Erica, in 2013 to cover the food scene of Atlanta, Georgia, and it has now become a go-to resource for locals and tourists to get recipes, restaurant recommendations, entertaining tips, and other lifestyle content. Erica has always been passionate about food and has utilized her background in corporate marketing and influencer marketing to turn Eating with Erica into the powerhouse brand it is today. We caught up with Erica to learn how her journey began and…

Spicy Butter-Roasted Pecans MAKES 4 CUPS 4 cups pecan halves1 tablespoon kosher salt½ teaspoon ground red pepper¼ teaspoon paprika¼ cup unsalted butter, melted 1. Preheat oven to 400°. 2. On a baking sheet, spread pecans in a single layer. 3. Bake until crisp, 8 to 10 minutes, shaking pan occasionally and making sure they do not burn. 4. Meanwhile, in a small bowl, combine salt, red pepper, and paprika. 5. Immediately transfer hot pecans to a large bowl; add melted butter and salt mixture, tossing to coat. Return pecans to pan to dry slightly, and let cool before serving. Pecan-Crusted Catfish MAKES 6 SERVINGS Vegetable oil, for frying1 cup whole buttermilk2 teaspoons hot sauce, plus more to serve3 cups plain yellow or white cornmeal1 cup all-purpose flour1 cup very finely…

PRESENTED BY Pork Rind Nachos MAKES ABOUT 12 SERVINGS 2 (3.25-ounce) bags pork rinds1 pound pulled smoked pork2 cups shredded Colby-Jackcheese blend½ cup sliced pickled jalapeños, drained1 cup Sweet and Sour Coleslaw (recipe follows)⅔ cup prepared barbecue sauce 1. Preheat oven to 375°. Line a rimmed baking sheet with parchment. 2. On baking sheet, arrange pork rinds in a single layer. Top with pork and cheese. 3. Bake until cheese is melted, about 10 minutes. Top with jalapeño, Sweet and Sour Coleslaw, and barbecue sauce. Serve immediately. Sweet and Sour Coleslaw MAKES ABOUT 3 CUPS 1 (10-ounce) bag angel hair coleslaw½ cup thinly sliced green bell pepper½ cup sliced red onion½ cup distilled white vinegar⅓ cup grated carrot3 tablespoons sugar2 tablespoons vegetable oil½ teaspoon kosher salt¼ teaspoon ground black pepper…

EVERY YEAR AT THE FIRST GLIMPSE OF FALL, which happens pretty late in Birmingham, Alabama, that first cool morning sparks so many feels. I don’t know why fall baking is so comforting, but a warm cozy kitchen with sweet smells of butter and brown sugar lingering in the air hints at cooler days and the anticipation of family traditions to be shared in the coming months. I know of one cake in particular that can evoke fall feelings like that. I’ve been making this cake for well over 20 years, and it never disappoints. My aunt Kat (short for Kathleen), my father’s sister, was probably the best in our family when it came to cakes; hers was the cake you chose first at any family reunion and, be sure, if…

PUMPKINS ARE ONE OF THOSE VEGETABLES—OR IS IT A FRUIT? You’d think I would know! Anyway, pumpkins are one of those things that is an oddity. At least when Hannah and Dallas were little, we usually didn’t buy pumpkins for food. Come fall, we make sweet potato pie. Hannah would never eat pumpkin pie. She still won’t to this day. George and Dallas would. They would eat anything I fed them back then, but I suppose we just gravitated toward eating sweet potato instead of pumpkin as our fall pie. So, we hardly ever grew or bought pumpkins as a food staple. But we did grow them sometimes, more as something fun than anything. The kids liked the idea of having a pumpkin patch—it was fun, even if we only…

SETTLED BETWEEN THE ATLANTIC OCEAN and the serene waters of the Pamlico Sound, the Outer Banks of North Carolina offers a unique blend of rustic charm and unspoiled beauty. This slender chain of barrier islands stretches for 200 miles, inviting travelers to explore its quaint seaside villages, pristine beaches, and hidden treasures—from the iconic lighthouses standing as custodians of time to the stories and tales held in every corner of the Outer Banks. As soon as you arrive, it’s clear how the rhythm of the ocean waves sets the pace for life here, where the rich tapestry of history mingles with natural splendor on a sun-kissed coastal paradise that promises to keep you coming back year after year. Whether you’re looking for a romantic getaway, a family adventure, or a…

Caramel Apple Pie MAKES 1 (10-INCH) PIE Crust: 2⅔ cups all-purpose flour2 teaspoons sugar1 teaspoon kosher salt1 cup cold unsalted butter, cubed¼ cup apple cider vinegar¼ cup ice water Caramel: ½ cup unsalted butter1 cup firmly packed light brown sugar Filling: ⅓ cup granulated sugar⅓ cup firmly packed light brown sugar3 tablespoons cornstarch1½ teaspoons apple pie spice⅛ teaspoon kosher salt6 cups sliced apple, such as Gala or Fuji (about 2½ pounds)1 tablespoon fresh lemon juice1 large egg1 tablespoon water1 tablespoon turbinado sugarVanilla ice cream, to serve 1. Preheat oven to 375°. 2. For crust: In the work bowl of a food processor, place flour, sugar, and salt; pulse until combined. Add cold butter, pulsing until mixture is crumbly. With processor running, gradually add vinegar and ice water, processing until combined.…

BEVERAGES Burnt on the Fourth Down 74 Burnt Orange Gin 73 Cornhole Champion 74 Spicy Corn Vodka 73 Toasted Coconut Bourbon 73 Unnecessary Smoothness 74 BREAKFAST BREADS Bacon and Cheese Quick Bread 85 Easy Apple Walnut Braid 85 Maple-Pecan Sticky Buns 85 Orange Breakfast Pull-Apart Bread 86 Pepita Pumpkin Muffins 86 DESSERTS Brown Sugar Pound Cake with Bourbon-Caramel Glaze 93 Caramel Apple Pie 53 German Chocolate Cupcakes 33 Over-the-Top Crisp Rice Treats 75 Pecan Slab Pie 33 Pumpkin Sheet Cake with Cream Cheese Icing 97 MAINS Chicago-Style Italian Beef 91 Chicken-Fried Steak 61 Chili 91 Grilled Greek Chicken Kabobs 25 Honey-Lemon Chicken Quarters with Sticky Glaze 61 Honey-Lime-Marinated Skirt Steak 62 Loaded Hot Sub Sandwich 76 Lowcountry Boil Kabobs 24 Pecan-Crusted Catfish 29 Pineapple-Pork Kabobs 25 Rainbow Veggie Kabobs 26…