Cook's Country June - July 2015

Cook's Country magazine is dedicated to honest-to-goodness American home cooking, offering quick, easy and satisfying meals that don't take hours to put on the table. Every recipe we publish has been tested and retested 20, 30, sometimes 50 times until we come up with a recipe that will work the first time and every time you make it. And each issue of Cook's Country is 100% ADVERTISING FREE, so you get unbiased and objective information on every page.

United States
Boston Common Press, LP
6 期号


cook’s country

Dear Country Cook, When I lived in Connecticut, I often lunched at Rawley’s in Fairfield—a henhouse-size shack selling hot dogs that are deep fried and finished on the griddle. Cheese dogs, chili dogs, bacon—nothing fancy but everything delicious. Even Martha Stewart is a fan. I am also fond of the classic Chicago dog, with bright green relish, onions, and tomato wedges, plus a hot pepper or two. Per fect pairings for a soft bun and a beefy dog. I remember the dogs of my youth—the ones on buttered, toasted buns, the dogs split and griddled—and have also had hot dogs in Copenhagen—bright reddish-orange with a nice snap Fast food used to be good food. Diners, shacks, and roadside stands. It was local, but you always knew that you might meet a stranger. This summer I’m…

ask cook’s country

Microgreen Primer What are microgreens? Are they the same as sprouts? Eric Williams, Palmdale, Calif. Microgreens, once found primarily on fancy restaurant plates, have recently become more widely available in specialty stores and supermarkets. They are the first early, tiny shoots of herbs, lettuces, or other greens. Some of the most common options are arugula, beet greens, cilantro, basil, mustard greens, or salad mix varieties. These young greens are not the same as sprouts. Most sprouts, such as alfalfa, are grown hydroponically in water and take just a couple of days to grow. Microgreens are grown in soil, often in greenhouses. They can be harvested between seven and 14 days old, when they’re 1½ to 2 inches tall and their leaves have spread open. Most varieties have to be cut by hand with scissors.…

kitchen shortcuts

COOL TRICK Saving Bacon Grease Cary Bauer, Madison, Wis. I like the smoky pork flavor that bacon fat adds to everything from eggs to cornbread, so I always save it after frying bacon. First, I pour the fat into a heatproof bowl and let it cool completely before refrigerating. Once it is solid, I scoop it into tablespoon-size balls and freeze them in a zipper-lock freezer bag for future use. TIDY TIP Easier Broccoli Trimming Brandt McMillan, Nashville, Tenn. I find trimming the florets off broccoli with a chef’s knife awkward. I think it’s easier to position the stalk upside down on a cutting board and snip each branch off the stem with kitchen shears. RECYCLE IT Soaking Solution Emil Orth, Germantown, Tenn. When I need to soak wooden skewers for grilling to prevent charring, I place them in…

tennessee pulled pork sandwiches

WHEN I PICTURE pulled pork, I imagine ropey, tender strands of smoky meat studded with savory-sweet “bark,” the crunchy bits from the exterior of the meat. But when our executive food editor described a style of pulled pork he’d had at Papa KayJoe’s barbecue restaurant in central Tennessee—bark-less and shredded so fine it almost resembled pâté—I was intrigued, if skeptical. “I promise,” my editor assured me, “it’s great.” Lacking the custom setup that proprietor Devin Pickard built at Papa KayJoe’s (see “On the Road”), I started a well-seasoned, bone-in pork butt on the grill, adding wood chip packets to mimic the smokiness Pickard draws from his hickory wood. After about 2 hours, I brought the pork inside to finish it in the even heat of the oven. I can’t say I was…

a 30 -year journey to pulled pork perfection

ON THE ROAD PAPA KAYJOE’S IN Centerville, Tennessee, is a weathered gray wood building with a red tin roof at the end of a steep, rocky driveway. In the spare dining room, patrons, most of them regulars, tuck into Papa KayJoe’s signature sandwiches—pulled pork on cornmeal griddle cakes—and share local news. The cozy scene belies the rough setup out back, where each morning owner Devin Pickard feeds armloads of hickory sticks into an outdoor furnace (really a converted oil drum), where they slowly burn down to coals. Pickard then carries the hot embers, a shovelful at a time, to a nearby dirt-floored barbecue shack where a pair of cinder block pits sit waiting. The building is well worn; a recent fire left the roof and walls charred. “This is just what I…

smoked beef tenderloin

LUXURIOUS AND GRAND, beef tenderloin is best for special occasions. Its expense calls for careful attention, but don’t sweat it: Because it has a relatively uniform shape once trimmed and tied, this pricey cut is a cinch to cook evenly. It’s also easy to carve, since there are no bones to navigate. These are significant advantages for a cut of meat that, as fans of filet mignon know, has a buttery texture that is as tender as it gets. So, what’s its downside? Flavor. Beef tenderloin is a mild-tasting cut (and that’s putting it mildly). My move this round: to ramp up the flavor by smoking the roast on the grill. The test kitchen has grilled whole tenderloins before, but adding smoke was uncharted territory. Drawing on past test kitchen experience, I…