Innholdsfortegnelse for May/June 2025 i Taste of the South

Pure Sunshine WELCOME, DEAR READERS, to our first-ever Florida issue. Inside, you’ll find many of the bits and pieces of Taste of the South you’ve grown to love—nostalgia-inducing Southern comfort food, cast iron cooking and baking, and new twists on classic staples, to name a few—along with the flavors and destinations of the Sunshine State. Throughout the issue, we hope you’ll notice some products, recipes, and places that are familiar to you (whether as part of the flavor-packed Miami Cuban meal on page 47, one of the Sideboard products on page 7, or a seafood joint in Southern Flavor Trail on page 89). One of the aspects of living in the South that I have absolutely loved is that it’s made up of so many different peoples, cultures, and experiences.…

Open-Faced Blackened Grouper Sandwiches MAKES 4 2 cups coleslaw mix½ cup prepared tartar sauce, divided, plus more to serve2 ciabatta rolls, halved horizontally¼ cup unsalted butter, melted4 (¼-inch-thick) slices yellow onion3½ teaspoons blackened seasoning*, divided4 (4-ounce) grouper fillets3 tablespoons vegetable oilLemon wedges 1. In a medium bowl, stir together coleslaw mix and ¼ cup tartar sauce. Refrigerate until ready to use. 2. Heat a grill pan over medium heat. 3. Brush cut sides of bread with melted butter. Add bread, cut side down, to pan, and cook until golden brown, about 1 minute. Remove from pan. 4. Sprinkle onion with ½ teaspoon blackened seasoning. Add to pan, and cook until grill marks form, about 2 minutes per side. Remove from pan. 5. Brush both sides of fish with oil; sprinkle with remaining 3 teaspoons blackened…

Marinated Tomato and Cucumber Salad with Whipped Feta MAKES 2 TO 4 SERVINGS 1 cup halved assorted cherry or grape tomatoes2 small heirloom tomatoes, seeded and diced1 cup sliced cucumber½ cup sliced yellow onion¼ cup olive oil2 tablespoons white wine vinegar1½ teaspoons kosher salt, divided1 teaspoon fresh oregano leaves1 (8-ounce) block feta cheese1 cup whole Greek yogurt1 teaspoon lemon zestGarnish: fresh oregano 1. In a large bowl, combine all tomatoes, cucumber, onion, oil, vinegar, 1 teaspoon salt, and oregano. Let stand for at least 30 minutes. 2. In the work bowl of a food processor, pulse feta until crumbled. Add yogurt, lemon zest, and remaining ½ teaspoon salt, and process until smooth. Spread onto a serving platter. Using a slotted spoon, spoon tomato mixture on top of feta mixture. Garnish with…

LORE CREDITS JENNINGS COX, a 19th-century American mining engineer, with the creation of the daiquiri. That original version (2 ounces white rum, 1 ounce fresh lime juice, and ¾ ounce simple syrup) has undergone many changes over the years and has, in many places, evolved to a point where it hardly resembles its ancestor. In this tropical variation, we took a lower-alcohol coconut rum and added some fresh juices to liven it up. For the sweetener, we reached for El Guapo Creole Orgeat, a lightly spiced almond syrup that adds further intrigue to the beachy drink. Dockside Daiquiri MAKES 1 SERVING 2 ounces coconut rum1 ounce fresh pineapple juice1 ounce fresh lime juice½ ounce El Guapo Creole Orgeat (see Kitchen Tip)Garnish: pineapple fronds 1. In a mixing glass, combine rum,…

Pineapple-Avocado Salad MAKES 8 SERVINGS 4 cups ¾-inch chunks fresh pineapple1 cup chopped peeled jicama⅓ cup chopped red onion¼ cup fresh orange juice2 tablespoons fresh lemon juice¾ teaspoon kosher salt¼ teaspoon ground black pepper2 tablespoons olive oil2 cups chopped peeled firm avocado¼ cup chopped fresh cilantro 1. In a large bowl, combine pineapple, jicama, and onion. 2. In a small bowl, whisk together juices, salt, and pepper. Whisk in oil; pour over pineapple mixture, and gently toss to coat. Cover and refrigerate for 1 hour. 3. Just before serving, stir avocado and cilantro into salad. Serve cold. Fritas Cubanas MAKES 8 (photo on page 48) Sauce: 2 cups ketchup6 tablespoons water6 tablespoons distilled white vinegar4 teaspoons Worcestershire sauce2 teaspoons hot sauce1 teaspoon garlic powder1 teaspoon smoked paprika½ teaspoon ground cumin…

Southwest Spoon Bread MAKES 6 TO 8 SERVINGS 4 large eggs, room temperature4 cups whole milk1½ cups shredded Monterey Jack cheese, divided3 tablespoons unsalted butter, cubed2½ teaspoons kosher salt1¾ cups fine yellow cornmeal1½ cups fresh corn kernels (about 3 ears)1 (4-ounce) can chopped green chiles, drained¼ cup thinly sliced green onion2 teaspoons fresh thyme leaves, chopped2 teaspoons hot sauce1½ teaspoons baking powderHot sauce and butter, to serve 1. Preheat oven to 400°. Spray a shallow 2-quart baking dish with baking spray. 2. In a medium bowl, lightly beat eggs with a fork. 3. In a medium Dutch oven, bring milk to a gentle boil over medium-high heat. Remove from heat, and stir in 1 cup cheese, butter, and salt. Gradually whisk in cornmeal. (Mixture may not be completely smooth.) Whisk…

Pastry Cream MAKES ABOUT 2 CUPS 1⅔ cups whole milk¾ cup sugar, divided5 large egg yolks3 tablespoons cornstarch½ teaspoon kosher salt1½ tablespoons unsalted butter1 teaspoon vanilla extract or vanilla bean paste 1. In a large saucepan, whisk together milk and ½ cup sugar; cook over medium heat, stirring occasionally, until steaming. (Do not boil.) 2. In a large bowl, whisk together egg yolks, cornstarch, salt, and remaining ¼ cup sugar. Gradually add warm milk mixture, whisking constantly. Pour egg yolk mixture into saucepan, and cook over medium heat, whisking constantly, until thickened and mixture starts to boil; cook, whisking constantly, for 1 minute. 3. Strain mixture through a fine-mesh sieve into another large bowl. Stir in butter and vanilla until butter is melted and mixture is fully combined. Cover with…

APPETIZERS Classic Deviled Eggs 82 Cubano Skewers 54 Garbage Dip 20 Garden Focaccia 42 BEVERAGES Dockside Daiquiri 93 Mango Mojitos 54 DESSERTS Berries-and-Cream Tarts 83 Blueberry Cobbler with Cornmeal Crust 72 Coconut-Key Lime Tres Leches Cake 79 Coconut Macaroons 66 Crispy Strawberries-and-Cream Treats 65 Flo’s Pound Cake 20 Key Lime Ice Pops 79 Key Lime Pie 76 Key Lime Pie Cupcakes 77 Key Lime Pie Truffles 76 Lemon Crinkle Cookies 65 No-Bake Peanut Butter Bars 66 Skillet S’mores Crumble 36 Strawberry Shortcake 20 Torticas de Morón (Cuban Sugar Cookies) 53 MAINS Blackened Mahi-Mahi Fish Cakes 61 Carolina Red Rice with Shrimp and Bacon 61 Coconut Shrimp with Spicy Cucumber Chopped Salad 61 Cornmeal Waffles with Grilled Steak and Blue Cheese Butter 71 Crunchy Fried Catfish 72 Dill Egg Salad Sandwiches…

BRENDA-ISM “Less is more” has always been a great adage. Families are overwhelmed with distractions, and there is something beautiful in the simplicity of the memories I have with my family. I tried to raise my kids the same way. MY DADDY WORKED FULL-TIME at Hunt Oil in Tuscaloosa, Alabama. He and Momma also owned the Hicks Parade Gas and Oil in Tuscaloosa. Daddy, Cecil Hicks, was one of the hardest-working men I’ve ever known, and my momma, Flo, wasn’t far behind him. Besides helping pay for us a place to live, that gas station helped me appreciate all kinds of food, too. They sold pickled pig’s feet, bologna, souse meat, pickled quail eggs, government cheese, hog jowls, chitterlings, and all sorts of other inexpensive foods that working class families…

Skillet S’mores Crumble MAKES 6 TO 8 SERVINGS ¾ cup unsalted butter, softened1 cup firmly packed light brown sugar1 cup old-fashioned oats¾ cup all-purpose flour¾ cup graham cracker crumbs1 teaspoon baking powder1 teaspoon kosher salt1 teaspoon ground cinnamon2 cups large marshmallows, halved crosswise3 (4-ounce) semisweet chocolate bars, coarsely chopped and divided 1. Preheat oven to 350°. Spray a 10-inch cast-iron skillet with cooking spray. 2. In a large bowl, beat butter and brown sugar with a mixer at medium speed until light and fluffy, 3 to 4 minutes, stopping to scrape sides of bowl. 3. In a medium bowl, stir together oats, flour, graham cracker crumbs, baking powder, salt, and cinnamon. Gradually add oats mixture to butter mixture, beating at low speed until combined. Firmly press two-thirds of crumble mixture…

KITCHEN TIP For a truly authentic pie, make sure to use Key limes in these recipes. They are smaller than regular Persian limes, have a thinner rind, and have higher acidity, which gives themthe more intense flavor you know and love from this classic treat. Key Lime Pie MAKES 1 (9-INCH) PIE 1¼ cups graham cracker crumbs¼ cup firmly packed light brown sugar¼ cup unsalted butter, melted2 (14-ounce) cans sweetened condensed milk1 cup Key lime juice (from bottle)2 large eggs1 teaspoon vanilla extract¼ teaspoon kosher salt1 cup heavy whipping cream¼ cup confectioners’ sugarGarnish: Key lime slices 1. Preheat oven to 350°. 2. In a medium bowl, stir together graham cracker crumbs, brown sugar, and melted butter until combined. Press mixture into bottom and up sides of a 9-inch ceramic pie…

Molasses Mustard Barbecue Chicken Thighs MAKES 8 SERVINGS ½ cup yellow mustard¼ cup ketchup3 tablespoons molasses2 tablespoons firmly packed dark brown sugar1½ tablespoons apple cider vinegar1 tablespoon tomato paste1½ teaspoons Worcestershire sauce1 teaspoon seasoned salt½ teaspoon smoked paprika8 bone-in skinless chicken thighsGarnish: ground black pepper, chopped fresh cilantro 1. In a medium bowl, whisk together mustard, ketchup, molasses, brown sugar, vinegar, tomato paste, Worcestershire, salt, and paprika until smooth; reserve half of mixture in a small bowl. 2. Spray grill rack with nonflammable cooking spray. Preheat grill to medium-high heat (350° to 400°). 3. Pat chicken dry with a paper towel. Lightly spray chicken with cooking spray. Grill chicken, turning occasionally and brushing with remaining mustard mixture, until an instant-read thermometer inserted in thickest portion registers 165°, 3 to 5…

GRISWOLD MANUFACTURING, founded by Matthew Griswold and Samuel Seldon, was an American manufacturer of cast-iron kitchen products in Erie, Pennsylvania, from 1865 through 1957. Griswold had a worldwide reputation for high-quality cast-iron cookware. Today, Griswold pieces are valuable collector’s items. This beautiful Griswold #877 Bread Loaf Pan with handle and lid was manufactured around 1930 and truly is a rare find. The company was considered an innovator in design in the cast-iron cookware industry for its extra finish hollow ware. This loaf pan was designed with the handle centered on the long side to make turning the loaf out effortless. This piece is a testament to the quality and durability of Griswold cast iron. It has a lighter weight and smoother finish than modern cast iron, which makes it even…