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Taste of the South

Taste of the South One Dish Meals 2019

Taste of the South helps you savor the unique dishes, cooking personalities and culinary destinations of the South - and now you can enjoy every single page on your tablet! For readers who love Southern cooking or simply experimenting with new flavors, this magazine is a guidebook. Taste of the South is for those who have a passion for good food, at home and on the road. Every issue is a guide to Southern lifestyle.

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País:
United States
Idioma:
English
Editor:
Hoffman Media
Periodicidad:
Bimonthly
SUSCRIBIRSE
USD 17.99
6 Números

en este número

1 min.
editor’s letter

THERE ARE SOME DAYS when I don’t mind using every pot, pan, and sundry utensil in my kitchen, but now that my wife and I have two little toddlers bumbling around underfoot, we find ourselves gravitating toward one-dish meals. Whether it’s with one of our trusty cast-iron skillets, well-used Dutch ovens, or simply spread out on a sheet pan, we appreciate the ease of use and—even more importantly—ease of cleanup that one-dish cooking affords us. As the Taste of the South team prepared this special issue, I fell in love all over again with these recipes. Throughout the collection, you’ll not only find riffs on Southern classics—think Country Captain Casserole (page 23), Chicken and Cornmeal Dumplings with Sausage and Greens (page 50), and Cheesy Cornbread Pudding (page 65)—but also some clever…

17 min.
chapter 1 skillet suppers

KITCHEN TIP To make this recipe even quicker, make the Bourbon Bacon BBQ Sauce ahead of time and refrigerate for up to 2 weeks. BARBECUE SKILLET CHICKEN MAKES 4 TO 6 SERVINGS Roasting in bacon drippings with fresh herbs and garlic infuses this chicken with serious flavor. BOURBON BACON BBQ SAUCE 4 slices thick-cut bacon, finely chopped1 cup chopped yellow onion1 clove garlic, minced½ cup firmly packed light brown sugar½ cup ketchup3 tablespoons Worcestershire sauce3 tablespoons apple cider vinegar3 tablespoons molasses3 tablespoons bourbon2 tablespoons tomato paste2 tablespoons Dijon mustard½ teaspoon kosher salt½ teaspoon chili powder½ teaspoon ground black pepper SKILLET CHICKEN ¼ cup bacon drippings1 (3- to 4-pound) whole chicken, backbone removed and halved1 teaspoon kosher salt½ teaspoon ground black pepper1 small red onion, cut into wedges3 cloves garlic, smashed2 sprigs fresh rosemary FOR SAUCE 1. In a 12-inch cast-iron…

15 min.
chapter 2 dutch oven & braiser dinners

PEANUT AND CHICKEN STEW MAKES 6 TO 8 SERVINGS Throughout the world, peanuts often show up in savory dishes, and they’re right at home in this sweet and spicy stew. 2 tablespoons vegetable oil8 boneless skinless chicken thighs1½ teaspoons kosher salt, divided1 teaspoon ground black pepper1½ cups chopped onion1 tablespoon finely chopped peeled fresh ginger2 cloves garlic, finely chopped3 cups chicken broth½ cup creamy peanut butter3 tablespoons tomato paste½ teaspoon curry powder¼ teaspoon ground cumin¼ teaspoon crushed red pepper2 cups coarsely chopped peeled sweet potatoes1½ cups coarsely chopped peeled parsnips3 bay leaves1 tablespoon fresh lime juiceHot cooked rice, to serveGarnish: chopped fresh parsley, chopped cocktail peanuts, lime wedges 1. In a large Dutch oven, heat oil over medium-high heat. Reduce heat to medium. Sprinkle chicken with 1 teaspoon salt and black pepper. Add half…

15 min.
chapter 3 sheet pan & casserole meals

CATFISH TACOS WITH AVOCADO RANCH MAKES 4 TO 6 SERVINGS This flavorful meal cooks in less than 30 minutes and makes for the ultimate do-it-yourself taco night. 1½ cups sliced mini sweet peppers½ medium red onion, sliced3 tablespoons olive oil, divided1½ teaspoons kosher salt, divided1½ teaspoons ground cumin, divided2 teaspoons ground paprika1½ teaspoons lime zest, divided4 (4-ounce) catfish fillets1 pint grape tomatoes, halved1 medium jalapeño pepper, thinly sliced2 cloves garlic, thinly sliced1 avocado, mashed1 (8-ounce) container sour cream1 (1-ounce) package ranch dressing mixWarmed flour tortillas, lime wedges, and fresh cilantro, to serve 1. Preheat oven to 450°. 2. In a medium bowl, toss together peppers, onion, 1 tablespoon oil, ½ teaspoon salt, and ½ teaspoon cumin. Place on one side of an 18x13-inch rimmed baking sheet. 3. In a small bowl, combine paprika, ½ teaspoon zest,…

15 min.
chapter 4 one-dish desserts

BLUEBERRY BASIL CORNBREAD MAKES 1 (10-INCH) SKILLET Packed full of fruit with a hint of basil, this sweet cornbread just begs for a smear of creamy honey butter. 1¼ cups all-purpose flour1¼ cups plain yellow cornmeal2 teaspoons baking powder¼ teaspoon baking soda½ teaspoon kosher salt1¼ cups whole buttermilk, room temperature2 large eggs, room temperature¼ cup firmly packed light brown sugar¼ cup plus 2 tablespoons honey, divided1½ cups fresh blueberries, divided¼ cup unsalted butter, melted and slightly cooled3 tablespoons chopped fresh basil½ cup unsalted butter, softenedGarnish: fresh blueberries, basil leaves 1. Preheat oven to 400°. Spray a 10-inch cast-iron skillet with cooking spray. 2. In a large bowl, whisk together flour, cornmeal, baking powder, baking soda, and salt. In a medium bowl, whisk together buttermilk, eggs, brown sugar, and ¼ cup honey. Make a well in…