authentically southern, always delicious

PULLED PORK S

Blue Ribbon
Blue-Ribbon
g

PIESRBBQ
IC RECIPES
CLASS

MAY/JUNE 2015 vol 12, issue 3

www.tasteofthesouthmagazine.com
$4.99 US

Banana
Pudding page 55
DISPLAY UNTIL JUNE 22, 2015
contents
MAY/JUNE ‘15
on the cover
Banana Pudding Pie
(recipe on page 55)
JIM BATHIE
PHOTOGRAPHY BY authentically southern, always delicious

PULLED PORK

Bl R b
ANNA THEOKTISTO
RECIPE DEVELOPMENT BY g

FOOD STYLING BY KATHLEEN KANEN

volume 12, issue 3 PHOTO STYLING BY MARY BETH STILLWELL

PIESRBBQ
IC RECIPES
CLASS

FROM THE EDITOR 7

SOUTHERN SIDEBOARD 11
SOUTHERN FLAVORS 15
HEALTHIER HELPINGS 24
Banana
Pudding PIE
E page 55

PULLED PORK SANDWICHES 36

tasteofthesouthmagazine.com / TASTE OF THE SOUTH 2
contents

52
special fixins
SOUTHERN PLATE SUPPERS® 25
Top-it-your-way hot dogs with Christy Jordan
NEW WAYS WITH BBQ 29
Easy recipes starring your favorite barbecue
SWEET & SMOKY RIBS 37
Four ways to savor baby back ribs
SIDE BY SIDE 41
Traditional sides and tasty twists
BLUE RIBBON PIES 49
Win rst prize with these cool and creamy treats
J.Q. DICKINSON SALT-WORKS 57
A West Virginia family rediscovers its heritage
TASTE OF TRADITION 67
Five ways with pound cake
SOUTH’S BEST BANANA PUDDING 75
Grab a spoon and get ready to dig in

last bites

38
COOKBOOK SHELF 85
Lighten Up, Y’all by Virginia Willis
FAMILY FAVORITES 90
A reader's low-and-slow barbecue pork
RECIPE INDEX 95
WHERE TO FIND IT 95
DISHING WITH 97
Southern cook and blogger Judy Yeager

tasteofthesouthmagazine.com / TASTE OF THE SOUTH 4

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///////// FROM THE EDITOR

THROUGHOUT THE SOUTH, BARBECUE

brings folks together around the table and tells
the story of a place. The type (and cut) of meat
smoked reveals as much about a geographic area
as do the sauces that are served alongside.
This issue celebrates all things barbecue, and whether you smoke pork
shoulders for hours or frequent your favorite cinder block joints, we’ve got plenty
of recipes that utilize those tender, smoke-infused morsels. And no plate of
barbecue would be complete without delicious sides. Find recipes for our favorites,
prepared two ways, on page 41.
Visit most any barbecue establishment in the South, and their case of mile-
high pies is likely to capture your attention as soon as you walk in the door. Pie
rounds out any platter of ‘cue, so don’t miss our Blue-Ribbon Pies on page 49.
Elsewhere in this issue, we share the story of a brother and sister in Malden,
West Virginia, who are making salt from brine pulled from a prehistoric sea
beneath the Appalachian Mountains. Their small-batch salt is endearing chefs
around the South and telling the history of their area, which was once the salt
making capital of the East.
From artisan ingredients to cherished barbecue recipes, food is more than
sustenance on a plate. It’s community, and it tells the story of our great region.

Enjoy!

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t fth
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////// SOUTHERN SIDEBOARD

know Your ‘Cue

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1. EAR
Believe it or not, pig ear sandwiches
have a cult following. Just ask the
regulars at the Big Apple Inn in
Jackson, Mississippi.
3. LOIN 5. BELLY
This portion yields delectable cuts Braised or fried, pork belly is all
(like the tenderloin and chops) but also the rage at restaurants these days.
includes baby back ribs. Cut from near Thinly sliced, it’s better known as

2. SHOULDER
Surprise—Boston butt, the source
of our beloved pulled pork, actually
comes from the pig’s shoulder. This
humble cut was made popular in
colonial Boston, where it was packed
into barrels (then referred to as butts).
the backbone, these ribs are short and
meaty.
4. SPARE RIBS
Longer and near the belly, these ribs
traditionally have more fat and avor
than baby back ribs.
your favorite breakfast meat, bacon.
6. LEG
Sliced, smoked, glazed, or cured,
the fat-marbled ham is one of our
favorite pork pleasures.

Prep and
Central BBQ
Provisions Pork Rinds
If you can’t make it to Memphis,
emphis Tennessee,
Tennessee to sample Central
Father’s Day Edition Barbecue’s pork rinds, don’t worry—they’ll ship them to you!
Dusted with spice and infused with smoky avor, these treats
are irresistibly crisp. One taste, and you’ll be hooked like we
Treat Dad to these barbecue- are. Three bags for $17.97; cbqmemphis.com
inspired toys and treats.

11 TASTE OF THE SOUTH / may june 2015

 Around the South
Balise
Ba
New Orleans, Louisiana
Named after the rst French settlement at the mouth of the
Mississippi River, chef Justin Devillier’s new restaurant is reminding
diners and critics why he’s a James Beard favorite. French
technique inspires the menu, in particular the garde manger
offerings—elegant chilled dishes like venison terrine, pickled
quail eggs, oysters, and composed salads starring vegetables like
chilled roasted beets and long-stemmed broccoli. Dinner features
like Rabbit Roulade and Roasted Grouper are equally elegant, yet
heartily comforting. balisenola.com

Photo courtesy Charlotte Strode The Gathering

Livingston, Mississippi
When the railroad bypassed the town of Livingston in the 1850s,
the community vanished, leaving behind a lonely crossroads. But
the area is coming back to life, thanks to developers who have built
an 1800s-style town square in its place, housing a full-service gas
station, a general store, and a restaurant. Shining like a beacon
in the middle of the rolling countryside, The Gathering welcomes
diners with rocking chairs on its front porch and shelves lled with
local art and foodstuffs. Serving up rened yet comforting Southern
fare (sourced from local farmers) for breakfast, lunch, and dinner,
this restaurant is bringing life to Livingston, one happy table at a
time. livingstonmercantilestore.com

Kindred
Photo courtesy Chad Macy Photography

Davidson, North Carolina

Led by Chef Joe Kindred and his sommelier wife, Katy, Kindred
showcases globally inspired cuisine in a masterfully restored
three-story former pharmacy on Davidson’s historic Main Street.
Nostalgic trappings and salvaged architectural ambience catch
the eye, while dishes like Venison Taglioni, Duck Fat Potatoes,
and Sweet Tea Madeleines capture your palate’s imagination.
kindreddavidson.com

Bison Airlighteer Back Forty

Serious grillers take note—
Beer Vinegar
there’s a new must-have Gadsden, Alabama’s Back Forty Beer
toy on the market. This Company may be best known for their
high-tech re starter ignitess coals fast microbrews, but their small-batch beer
with a concentrated jet of ame, then stokes the re with vinegar should be next on your list. Tangy
its built-in fan. Packed with features like an LED light and a with a rich avor, it’s great for stirring into
bottle opener, the Airlighter is a griller’s Swiss Army knife. barbecue sauces, mopping ribs, and more.
Makes a great Father’s Day gift! $79.95; airlighter.com $8; backfortybeer.com

tasteofthesouthmagazine.com / TASTE OF THE SOUTH 12

////// SOUTHERN SIDEBOARD

SIDETRIPS »»» Travelers Rest, South Carolina

Perched at the gateway to the Blue Ridge Mountains, Travelers

quick escapes off Rest (known as T.R. by locals) is a charming small town just 20
minutes north of bustling Greenville. Stop for a spell and explore
these local favorites.
the beaten path
The Swamp Rabbit Trail Swamp
This 18.7-mile mixed-use greenway winds its way from Greenville
through the campus of Furman University and on up to Travelers Rabbit
Rest. The trail is relaxingly at and takes about an hour to travel by
bicycle, which you can rent for $5. greenville.bcycle.com Brewery
Brewing up a
The Café at Williams Hardware generous selection
of Belgian, British,
When the Swamp Rabbit Trail put T.R. on the map, sisters Joyce and and German-style
Nancy McCarrell knew all those cyclists and runners needed to be beers, this is a great
fed. Their nostalgic general store and café meets that need well with spot to hang out,
classic sandwiches and lunch specials during the week, and a hearty play some board
Southern breakfast on the weekends. Grab an ice-cold Cheerwine, games, and enjoy
take a seat on the screened porch, and watch the world go by. the casual T.R. spirit.
cafeatwilliamshardware.com Stop by Wednesday
Photos courtesy VisitGreenvilleSC

through Sunday to
Hotel Domestique sample fare from
local food trucks.
A few miles north of Travelers Rest, this luxurious boutique hotel rises theswamprabbit
from the rolling foothills like a French chateau. Elegantly appointed brewery.com
guestrooms impress with a lavish, modern air, while Restaurant 17
treats diners to gourmet local fare under a chandelier inspired by
shimmering Champagne bubbles. hoteldomestique.com

barbecue Carolina BBQ

Unfold these old-schoool
A
Alabama
BBarbecue Trail
Guides
maps to nd the best
barbecue joints in Nortth D
Download this smartphone
and South Carolina. app to track down
From maps to apps, there (thegreatbbqmap.com,, Alabama’s best barbecue,
A
are plenty of tools to help bbq.discoversouth or visit alabamabbq.com
you nd the best barbecue carolina.com) or a list of restaurants
fo
wherever you travel. organized by region.

PORK: 1987

A Tasty
The
4900 B.C. 1539 advertising
Pigs were Spanish explorer slogan “Pork—

Timeline domesticated
in China
1500 B.C.
Europeans started
raising pigs
Hernando Desoto
brought 13 pigs
to Florida
The Other
White Meat”
was launched

13 TASTE OF THE SOUTH / may june 2015

////// SOUTHERN FLAVORS

Louisvil DERBY CITY

TUCKED INTO THE ROLLING HILLS OF BLUEGRASS COUNTRY, DERBY CITY IS RENOWNED
BY
PH E

for its thundering thoroughbreds and barrel-aged bourbon. But Louisville’s legacy is on the move. This
mid-Southern city is experiencing a restaurant renaissance, surging past cities twice its size. Chefs all over
Louisville (pronounced Lou-uh-vuhl by locals) are rewriting their city’s story, plate by plate. Here are a few
favorites you must sample on your next visit.

610 Magnolia
New York trained with Korean roots, Chef Edward Lee fell in
love with Louisville on a visit 13 years ago and never looked
back. At 610 Magnolia, he blurs the line between art and
food, creating impeccable dishes that are a riot of local flavor,
color, and texture. I devoured every dish set before me, but
none turned my head like his Pecan Pie. His deconstructed
interpretation was a surrealist twist on tradition: a pecan
financier (a springy
French cake) served with
a smear of sticky pecan
pie filling, cocoa nib ice
cream, and topped with
coconut whipped cream .

Find it:
610 Magnolia Ave.
610magnolia.com
 Milkwood
If 610 Magnolia is Chef Edward Lee’s studio,
then Milkwood is his playground. Located
beneath the Actors Theatre downtown, this
dark and cozy hideaway boasts a playful menu
of global takes on hearty Southern fare. Don’t
miss the Pork Belly Bánh Mì (think Vietnamese
po-boy), Burgers on Pretzel Buns, and low-
and-slow dishes like Braised Oxtail.

Find it:
316 W. Main St.
milkwoodrestaurant.com

DO AS LOCALS DO:
Pull your car up to
the curb, and grab
a warm baguette
when they come out
of the oven at 9:15
each morning.

Blue Dog Bakery

I could list a hundred, but here are just a few reasons why
I fell in love with this quaint café and bakery in Louisville’s
charming Crescent Hill neighborhood: the way the sun
pours in through their bank of picture windows, dappling
and drenching everything with warm buttery light; the
way their skilled bakers give the European-style doughs
the time they need to rest and rise; the way one taste of
their pastries instantly transports you to a dreamy Parisan
café. Do yourself a favor: grab a cup of coffee and a maple-
pecan morning bun, find a seat by the window, and watch
the trains rattle by. It’s how life used to be and ought to be.

Find it:
2868 Frankfort Ave.
bluedogbakeryandcafe.com
////// SOUTHERN FLAVORS

Lilly’s Bistro
With several James Beard Award
nominations, Chef Kathy Cary has no need
to impress anyone, which is probably why
her food is so grounded and good. Signature
dishes like her Kentucky Bibb Salad never
leave the menu and receive seasonal
makeovers. And don’t miss her sought-after
ice cream sandwiches; I challenge you to find
a flavor you don’t like!

Find it:
1147 bardstown Rd.
lillyslapeche.com

where to stay
Brown Hotel
When the 1920s roared through
Louisville, they left behind the
Rye on Market
Everything about this cozy bistro
opulent Brown Hotel, a Georgian
simmers with authenticity, from
Revival marvel famous for its
the cookbook collection perched
elegant trappings, grand ballrooms,
over the kitchen to the heritage hog
and the iconic Hot Brown
farmer who moonlights as a server.
sandwich—roast turkey topped
Dinner began with an impeccably
with tomatoes, bacon, and a cheesy
crafted bourbon cocktail topped
Mornay sauce—which you can still
with a gorgeous charred lemon and
order, any time of day.
culminated with comforting Milk-
Find it: Braised Pork.

335 W. Broadway Find it:

brownhotel.com
900 E. Market St.
ryeonmarket.com
17 TASTE OF THE SOUTH / may june 2015
 From the Publishers of Taste of the South NEW
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////// SOUTHERN FLAVORS

Doc Crow’s
Anchoring the city’s Whiskey Row entertainment district,
this hotspot is a culinary Grand Central Station. We
came hungry and treated ourselves to the Smokehouse
Sampler (a bonanza of barbecue favorites) and a Bubba
Burger topped with pretty much everything on the menu.
And we couldn’t help but finish with the Wilber Sundae:
brown butter praline ice
cream with a bourbon-
caramel ribbon served
over cinnamon-infused
pork rinds and sprinkled
with candied bacon.

Find it:
127 W. Main St.
doccrows.com

Proof on Main
Just like the collections of contemporary art that
adorn their walls, the carefully crafted cocktails
at this chic Louisville hotspot are intriguing and
inspiring. The barkeepers at Proof on Main measure,
muddle, swirl, and shake together local liquors,
don’t miss
small-batch mixers, and rare tinctures to create
The Urban Bourbon Trail
Stop by the Visitor’s Center and pick up your Urban
cocktails that are meant to be savored. And while
Bourbon Passport, a handy booklet
they do beautiful things with bourbon, their nibbles
that highlights the city’s best bourbon-
like Smoked Catfish Dip, house-made charcuterie,
serving bars and restaurants and their
and Roasted Brussels Sprouts are not to be missed.
signature cocktails and dishes.
Find it:
Find it:
702 W. Main St.
proofonmain.com 301 S. Fourth St.
bourboncountry.com
19 TASTE OF THE SOUTH / may june 2015
 TRAVEL THE ROADS OF A PPALACHIA FOR A TRUE TASTE OF W EST
V IRGINIA ’S DISTINCTIVE CUISINE . F ROM INSPIRED TWISTS WITH FRESH
SEASONAL INGREDIENTS AT C AFÉ C IMINO C OUNTRY I NN IN S UTTON TO
FARM - TO - TABLE COMFORTS AT B LUEGRASS K ITCHEN IN C HARLESTON ,
YOU ’ LL FIND A TASTE OF A PPALACHIA AROUND EVERY CORNER .

MORELS AND R AMPS MARVELOUS M ORELS

WITH G NOCCHI With their whimsical pointed caps, morel
R ECIPE COURTESY OF C HEF T IM U RBANIC , C AFÉ mushrooms are a springtime delicacy savored in
CIMINO C OUNTRY I NN , S UTTON , W EST V IRGINIA Appalachia. Here’s a simple way to enjoy their
Yield: 4 to 6 servings delicate Àavor.

2 tablespoons olive oil, divided
2 tablespoons unsalted butter, divided
1 pound fresh ramps, blanched and diced
(reserve 2 tablespoons blanching water)
1 pound fresh morel mushrooms
2 tablespoons dry white wine
2 tablespoons heavy whipping cream, divided
1 pound gnocchi, cooked
2 slices bacon, cooked and crumbled
Salt and ground black pepper, to taste
Garnish: spring redbud blossoms
Slice morels in half lengthwise; toss in Àour
to coat. In a medium skillet, heat 3 tablespoons
olive oil over medium-high heat. Place morels cut
side down in skillet. (Do not overcrowd skillet.)
Cook, without stirring or shaking skillet, until
browned, 2 to 3 minutes. Turn morels, cook 1
minute more. Sprinkle with salt; remove from pan.

1. In a large skillet, heat 1 tablespoon

olive oil and 1 tablespoon butter over
medium heat. Add ramps; cook 3 to 4 minutes,
stirring occasionally. Add remaining olive oil,
remaining butter, and morels. Add white wine
and 2 tablespoons reserved water from ramps.
Stir in 1 tablespoon cream; bring to a
simmer. (Do not overcook.)

2. Stir in cooked gnocchi; add remaining

cream. Divide among serving plates. Sprinkle
with bacon, and season with salt and pepper.
Garnish with redbud blossoms, if desired.

PHOTO COURTESY OF CAFÉ CIMINO COUNTRY INN, SUTTON, WEST VIRGINIA

healthier helpings
A classic Southern treat on a stick
RECIPE DEVELOPMENT AND FOOD STYLING BY JOSH MILLER
PHOTO STYLING BY VANESSA ROCCHIO

I cebox desserts are

your best defense against soaring
summer temperatures. These no-cook
pudding pops get a wholesome boost
from frozen banana, which blends into
a smooth and creamy treat.

BANANA PUDDING POPS

Yield: approximately 10 servings

4 medium ripe bananas, divided

3 tablespoons maple syrup
1 tablespoon almond butter
2 teaspoons vanilla extract
1 cup frozen whipped topping, thawed
1⁄ 2 cup reduced-fat plain yogurt

11⁄ 2 cups vanilla wafers, chopped and divided

Garnish: whipped topping, crushed vanilla
wafers

1. Line a rimmed baking sheet with

parchment paper. Slice 3 bananas; place
on prepared pan in an even layer. Freeze
2 to 3 hours.
2. In the work bowl of a food processor,
pulse frozen banana until crumbly. Add To remove
maple syrup, almond butter, and vanilla; pudding pops
process until smooth. Add whipped topping from mold,
dip mold in
and yogurt, pulsing until combined. Transfer
hot water
mixture to a medium bowl; fold in 1 cup 30 seconds.
vanilla wafer pieces.
3. Using a spoon, fill 10 ice-pop molds
halfway full with banana mixture. Slice
remaining banana; divide slices among
molds. Fill with remaining banana mixture
to within 1⁄2 inch of tops. Tap mold on
counter to release air bubbles. Divide
remaining vanilla wafer pieces among
molds, pressing gently. Insert wooden ice
pop sticks into centers of molds; freeze
until solid, 5 to 6 hours. To serve, dip pops
in whipped topping, and garnish with
crushed vanilla wafers, if desired.
 with CHRISTY JORDAN
PHOTOGRAPHY BY
ecently, I’ve learned the drawback of
ny wonderful grandparents is that you
eventually end up losing them. I’ve been left with
treasures untold for having known them, though, and
some awfully good memories.
This past year, my Papa Reed was reunited with his
mama, daddy, and nine siblings in heaven. I imagine he
had quite a homecoming; goodness knows he lived quite
a life. I loved visiting his farm when I was a girl. We spent
our days chasing goats, gathering eggs, and swinging
from a rope swing that hung from an oak tree in the yard.
Papa Reed had a great sense of humor and a quick
smile. He lost a good bit of his hearing in World War II
and had a hard time with children’s high voices, so his
usual answer to anything we asked was, “Yeah, boy!”
We often got to do whatever we wanted thanks to his
ready agreement, but Papa Reed had a philosophy that
kids needed to be kids, and exploring unhindered on a
farm was a great way to do just that.
Whenever I think of Papa Reed, I see him standing
with a smile, eyes squinted from years of working in the
25 TASTE OF THE SOUTH / may june 2015
MAC JAMIESON / FOOD STYLING BY KATHLEEN KANEN
sun, wearing faded blue overalls. That was his standard
uniform, and he’s dressed that way in every single
memory I have of him.
At his house, the food was always simple and good.
Classic country breakfasts, hearty meat-and-three
meals, and often hot dogs with chili, homemade fries,
and all the fi xins as a special treat for lunch. There was
never any pretense in a meal at Papa Reed’s house. Mama
Reed set her table with pride no matter the meal, and we
sat down knowing it would be good.
This meal reminds me of their way of life: simple,
economical, and wonderful. These days, when it seems
we have fewer get-togethers with family and friends, it’s
more important than ever to fire up the grill and invite
folks over. Keep the menu easy and inexpensive so you
can invite twice as many folks.
Food is a lot like life. The simplest things can bring
about the best memories. A soufflé may remind you of
a restaurant where you once ate, but I’d rather have a
hot dog and remember childhood days on Papa Reed’s
farm in Toney, Alabama.
Setting up a hot dog bar is so much
fun, and it’s an instant win with my
kids. I usually grill up a variety of
beef, pork, and sausage dogs, and
I include plenty of fixins to make
sure everybody’s happy.
 EASY SKILLET CHILI
Yield: approximately 6 cups

For a proper chili dog, you just gotta have homemade

chili! You can make this simple topping a day ahead and
reheat it just before serving.

2 tablespoons vegetable oil

1 cup chopped yellow onion
2 pounds ground beef
2 (8-ounce) cans tomato sauce
1 cup water
2 tablespoons chili powder
1 teaspoon salt
1⁄ 2 teaspoon ground black pepper
1⁄ 2 teaspoon ground cumin

1. In a large skillet, heat oil over medium-high heat.

Add onion; cook, stirring occasionally, 2 minutes. Add
beef; cook, stirring occasionally, until browned and
crumbly, approximately 7 minutes.
2. Drain beef mixture; return to pan. Add tomato
sauce, 1 cup water, chili powder, salt, pepper, and
cumin. Bring to a boil; reduce heat to medium low.
Simmer, stirring occasionally, until thickened,
approximately 25 minutes.
DOUBLE-FRIED SPICY FRIES
Yield: approximately 6 servings

It’s amazing how many folks don’t realize you can make DADDY’S SPICY SLAW
French fries at home. This recipe uses my mother’s secret Yield: approximately 6 cups
of cooking the fries twice for the ultimate crunch.
Since he retired, my dad has become pretty handy in the
Vegetable oil, for frying kitchen, and Mama is always happy to have the help.
3 medium russet potatoes, cut lengthwise I often walk in to find them joyfully cooking together.
into 1⁄ 4 -inch thick sticks This dish is one of his creations that has become a
2 teaspoons chili powder family favorite.
2 teaspoons kosher salt
6 cups shredded green cabbage
1. Line 2 baking sheets with paper towels. Set aside. 1⁄ 2 cup chopped green onion
2. In a large Dutch oven, fill with oil to halfway full. 1⁄ 4 cup hot sauce
Heat oil over medium-high heat until a deep-fry 1⁄ 4 cup ketchup
thermometer reads 325°. Cook potato in batches until 1⁄ 4 cup mayonnaise
soft but not browned, 2 to 3 minutes. Remove from oil 1⁄ 2 teaspoon salt
using a slotted spoon; let drain on one prepared pan. 1⁄ 4 teaspoon ground black pepper
3. Increase heat to medium-high; heat oil until a
deep-fry thermometer reads 360°. Cook potato in 1. In a large bowl, combine cabbage and green onion.
batches until golden brown, 2 to 3 minutes. Remove Add hot sauce, ketchup, mayonnaise, salt, and pepper,
from oil using a slotted spoon; let drain on remaining tossing to coat. Cover, and refrigerate at least 30
prepared pan. Sprinkle with chili powder and salt. minutes or overnight.

27 TASTE OF THE SOUTH / may june 2015

CHOCOLATE AND
STRAWBERRY ICE CREAM
SANDWICHES
Yield: 6 sandwiches
I like to teach my kids that
homemade treats are often cheaper
and always tastier than store-
bought versions. These ice cream
sandwiches are a wow, thanks to the
crunchy-chewy chocolate cookies.
2⁄ 3 cup unsalted butter, 1. Preheat oven to 350°. Lightly spray a
softened baking sheet with nonstick cooking spray.
11⁄ 4 cups firmly packed light Set aside.
brown sugar 2. In a large bowl, beat butter and brown
2 large eggs sugar at medium speed with an electric
2 cups self-rising flour mixer until fluffy, 3 to 4 minutes, stopping
1⁄ 3 cup natural unsweetened occasionally to scrape sides of bowl. Add
cocoa powder eggs, one at a time, beating well after each
1 tablespoon whole milk addition. In a medium bowl, whisk together
1 teaspoon vanilla extract flour and cocoa. Add flour mixture to butter
1⁄ 3 cup semisweet chocolate mixture, beating until combined. Beat in milk
morsels and vanilla; stir in chocolate morsels.
6 tablespoons hot fudge 3. Divide dough into 12 portions
sauce, unheated (approximately 31⁄2 tablespoons each);
2 cups strawberry ice cream, space 2 inches apart on prepared pan.
softened Using damp fingertips, lightly press dough.
4. Bake until puffed and almost set,
approximately 12 minutes. Let cool on pan
2 minutes. Using a spatula, transfer cookies
to a wire rack, and let cool completely.
5. Spread 1 tablespoon hot fudge sauce on flat
sides of 6 cookies. Top each with 1⁄3 cup ice
cream. Top with remaining cookies, flat side
down, pressing gently. Freeze until firm,
3 to 4 hours. Thaw slightly before serving.
RECIPES FOR THINKING OUTSIDE THE BUN
Whether you cherish the art of smoking your own ‘cue or you’ve got a favorite barbecue joint nearby to do the work
for you, these easy recipes offer tasty new ways to enjoy your favorite smoked meats.
BBQ
_ NEW WAYS WITH _

PHOTOGRAPHY BY MARCY BLACK SIMPSON / RECIPE DEVELOPMENT

AND FOOD STYLING BY KATHLEEN KANEN AND REBECCA TREADWELL
PHOTO STYLING BY MARY BETH STILLWELL
CLASSIC BEEF BRISKET
Yield: 12 to 15 servings

Smoked low and slow, this Texas-

style brisket is one of our barbecue
favorites.

Mesquite wood chips

1 (12-pound) whole beef brisket
1⁄ 4 cup kosher salt
1⁄ 4 cup ground black pepper

1. Soak wood chips in water at least

30 minutes.
2. Preheat smoker to 225° to 250°.
Sprinkle soaked wood chips over
coals.
3. Trim fat on brisket to 1⁄4 inch thick.
In a disposable roasting pan, place
brisket, fat side up. In a small bowl,
combine salt and pepper. Rub evenly
over all sides of brisket. Let stand at
room temperature 30 minutes.
4. Cook brisket, with smoker lid
closed, 5 hours. Remove brisket from
pan; discard pan. Wrap brisket in
heavy-duty aluminum foil. Return
brisket to smoker; cook, with smoker
lid closed, until very tender, 8 to 10
hours more. Let stand 30 minutes
before slicing.

BRISKET AND BISCUITS
Yield: 6 servings
A cross between cornbread and biscuits,
these buttery-crumbly sandwiches are
our new favorite way to enjoy barbecue.
12⁄ 3 cups all-purpose flour
1⁄ 3 cup plain cornmeal
1 tablespoon baking powder
1⁄ 2 teaspoon salt
1⁄ 2 cup unsalted butter, cubed
1 cup whole buttermilk
1 pound sliced smoked brisket
6 slices Cheddar cheese
Dill pickle slices
1. Preheat oven to 425°. Line a baking
sheet with parchment paper. Set aside.
2. In a large bowl, whisk together flour,
cornmeal, baking powder, and salt. Cut
in butter with a fork or pastry blender
until mixture resembles coarse crumbs
with some pea-sized pieces of butter
remaining. Add buttermilk, stirring just
until moistened.
tasteofthesouthmagazine.com / TASTE OF THE SOUTH
3. Turn dough out onto a lightly
floured surface. Knead gently 4 or 5
times. Roll dough to approximately
3⁄4 inch thick. Using a 3-inch round
cutter dipped in flour, cut dough,
without twisting cutter. Place 1 inch
apart on prepared pan. Gently reroll
scraps as needed.
4. Bake until golden brown,
approximately 12 minutes. Let stand
10 minutes. Split biscuits horizontally;
set tops aside. Divide brisket and
cheese evenly among bottom halves
of biscuits.
5. Bake until cheese melts,
approximately 2 minutes. Top with
pickles and biscuit tops.
BRISKET TACOS
Yield: 6 servings
Easy skillet-charred corn and make-
ahead coleslaw help you get these
tacos on the table in no time.
2 teaspoons canola oil
1 cup fresh corn kernels
1⁄ 4
teaspoon ground cumin
1 pound sliced smoked brisket
3 cups Carrot-Poblano Slaw
(recipe on page 42)
6 (8-inch) flour tortillas
Crumbled queso fresco and lime
wedges, to serve
1. In a large skillet, heat canola
oil over medium-high heat. Add
corn and cumin; cook, stirring
occasionally, until lightly browned,
approximately 3 minutes. Remove
from heat.
2. Divide corn, brisket, and Carrot-
Poblano Slaw evenly among tortillas.
Serve with queso fresco and lime
wedges.
32
SMOKED CHICKEN
Yield: 4 to 6 servings

Lightly spiced, this beats store-

bought rotisserie chicken any day.

Mesquite wood chips

1 tablespoon garlic salt
1 tablespoon onion powder
1 tablespoon kosher salt
2 teaspoons ground black pepper
1 teaspoon chili powder
1 (4- to 5-pound) whole chicken,
giblets removed
1 tablespoon vegetable oil

1. Soak wood chips in water at least

30 minutes.
2. Preheat smoker to 225° to 250°.
Sprinkle soaked mesquite chips over
coals.
3. In a small bowl, combine garlic
salt, onion powder, salt, pepper, and
chili powder. Rub chicken with oil;
sprinkle with salt mixture.
4. Place chicken in smoker, and cook,
with smoker lid closed, until a meat
thermometer inserted in thickest
portion reads 165°, 3 to 4 hours.
5. Remove from smoker, and let stand
until chicken is cool enough to handle,
approximately 30 minutes. Shred
meat, discarding skin and bones.

SMOKED CHICKEN AND
GREENS CASSEROLE
Yield: approximately 6 servings
Get supper on the table in under an
hour with this quick and easy skillet
casserole.
Topping:
1 cup self-rising flour
1⁄ 4 cup plain cornmeal
1⁄ 3 cup unsalted butter, diced
1⁄ 2 cup plus 2 tablespoons whole
buttermilk, divided
Filling:
1 tablespoon canola oil
1 cup chopped yellow onion
1⁄ 2 cup chopped green bell
pepper
1 cup chopped smoked sausage,
such as Conecuh
6 cups lightly packed chopped
fresh turnip greens
3⁄ 4 pound pulled smoked chicken
1 (15-ounce) can pinto beans,
drained and rinsed
1 (14.5-ounce) can diced tomatoes,
drained
3⁄ 4 cup chicken broth
1⁄ 2 cup barbecue sauce
1 tablespoon distilled white
vinegar
1⁄ 4 teaspoon salt
1⁄ 4 teaspoon crushed red pepper
1. Preheat oven to 400°.
2. For topping: In a medium bowl,
whisk together flour and cornmeal.
Cut in butter with a fork or pastry
blender until mixture resembles
coarse crumbs with some pea-sized
pieces of butter remaining. Add
1⁄2 cup buttermilk, stirring until a soft
batter forms. Set aside.
3. For filling: In a 12-inch cast-iron
skillet, heat canola oil over medium
heat. Add onion, bell pepper, and
sausage; cook, stirring occasionally,
until lightly browned, approximately
7 minutes. Add greens; cook until
slightly wilted, approximately
2 minutes. Stir in chicken, beans,
tasteofthesouthmagazine.com / TASTE OF THE SOUTH
tomato, broth, barbecue sauce,
vinegar, salt, and red pepper.
4. Bring chicken mixture to a simmer
over medium heat. Stir topping,
adding remaining 2 tablespoons
buttermilk to loosen, if needed.
Drop topping by tablespoons, over
simmering chicken mixture, spacing
1 inch apart.
5. Bake until topping is lightly
browned and cooked through,
approximately 15 minutes.
SMOKED CHICKEN SALAD
Yield: approximately 6 servings
Topped with a tangy white barbecue
sauce-style dressing, this salad
reminds us of everything we love
about Alabama barbecue.
4 cups loosely packed fresh
chopped mustard greens
4 cups torn romaine lettuce
3 cups pulled smoked chicken
1 cup thinly sliced seedless
cucumber
1 cup cherry tomatoes, halved
3⁄ 4 cup whole buttermilk
1⁄ 3 cup mayonnaise
3 tablespoons chopped fresh dill
3 tablespoons chopped fresh
chives
2 teaspoons apple cider vinegar
1⁄ 4 teaspoon salt
1⁄ 4 teaspoon ground black pepper
Garnish: fresh dill
1. In a large bowl, combine greens,
lettuce, chicken, cucumber, and
tomato. In a small bowl, whisk
together buttermilk, mayonnaise,
dill, chives, vinegar, salt, and pepper.
Divide salad evenly among serving
plates. Drizzle with buttermilk
mixture. Garnish with dill, if desired.
34
SMOKED PORK SHOULDER
Yield: 10 to 12 servings

This sweet and spicy pork is perfect

all by itself—no bun required.

Wood chips
1⁄4 cup paprika

2 tablespoons firmly packed light

brown sugar
1 tablespoon salt
11⁄2 teaspoons garlic powder
11⁄2 teaspoons ground black pepper
1⁄2 teaspoon celery salt
1⁄4 teaspoon ground red pepper

1 (10- to 11-pound) bone-in Boston

butt

1. Soak wood chips in water at least

30 minutes.
2. Preheat smoker to 225° to 250°.
Sprinkle soaked wood chips over coals.
3. In a small bowl, stir together
paprika, brown sugar, salt, garlic
powder, black pepper, celery salt,
and red pepper; sprinkle evenly over
all sides of pork. Let stand at room
temperature 30 minutes.
4. Cook, with smoker lid closed, until a
meat thermometer inserted in thickest
portion reads 165°, approximately 5
hours. Remove pork from smoker, and
wrap tightly in heavy-duty aluminum
foil. Return pork to smoker, and cook,
with smoker lid closed, until a meat
thermometer inserted in thickest
portion reads 190°, 4 to 5 hours more.
Let stand 30 minutes. Shred pork,
discarding fat and bone.

PULLED PORK ENCHILADA
CASSEROLE
Yield: approximately 6 servings
Creamy and smoky with a kick from green
chiles, this casserole will please a crowd.
4 cups pulled smoked pork
(about 1 pound)
3 cups shredded Monterey Jack
cheese, divided
1
1 ⁄ 4 cups chicken broth, divided
1 (4.5-ounce) can chopped mild or
hot green chiles, such as Hatch
1 teaspoon ground cumin
1 teaspoon garlic salt
12 (6-inch) corn tortillas
2 cups sour cream
Garnish: sliced radish, chopped fresh
cilantro, chopped green onion
1. Preheat oven to 350°.
2. Spray a 13x9-inch baking dish with
nonstick cooking spray. Set aside.
3. In a medium bowl, stir together pork,
1 cup cheese, 1⁄4 cup broth, chiles, cumin,
and garlic salt. Layer 6 tortillas in the
bottom of prepared dish, overlapping
tortillas. Spoon pork mixture over
tortillas. Arrange remaining 6 tortillas
over pork mixture.
tasteofthesouthmagazine.com / TASTE OF THE SOUTH
4. In a medium bowl, whisk together
remaining 1 cup broth and sour cream
until smooth. Pour over tortillas; sprinkle
with remaining 2 cups cheese. Gently tap
pan on counter twice to settle ingredients.
5. Bake until bubbly and cheese melts,
20 to 25 minutes. Garnish with radish,
cilantro, and green onion, if desired.
PULLED PORK SANDWICHES
WITH FRIED PICKLED OKRA
Yield: 6 servings
Try this simple twist on a classic barbecue
sandwich—the fried pickled okra adds a
great tangy crunch.
Vegetable oil, for frying
1⁄ 2 cup whole milk
1 large egg
3⁄ 4 cup all-purpose flour
1⁄ 3 cup plain cornmeal
1⁄ 2 teaspoon salt
1 (16-ounce) jar whole pickled okra,
drained and cut into 1⁄2-inch-thick
slices
1 pound pulled smoked pork
3 cups Creamy Coleslaw (recipe on
page 42)
6 hamburger buns, halved
Barbecue sauce, to serve
1. Line a baking sheet with several layers
of paper towels. Set aside.
2. In a Dutch oven, add oil to halfway full.
Heat over medium-high heat until a deep-
fry thermometer reads 360°.
3. In a shallow dish, whisk together
milk and egg. In another shallow dish,
stir together flour, cornmeal, and
salt. Dip okra in egg mixture, draining
excess. Dredge in flour mixture, shaking
gently. Working in batches, carefully
place okra in hot oil, being careful to
avoid overcrowding pan. Cook, turning
occasionally, until golden brown,
approximately 3 minutes. Remove
okra with a slotted spoon; let drain on
prepared pan.
4. Divide pork and Creamy Coleslaw evenly
among buns; top with barbecue sauce and
fried okra.
36
 RI
SwEeT&SmOkY
SwEeT SmOkY

1.

4 FLAVORFUL WAYS
AYS TO GE
GET YOUR RIB ON

RECIPE DEVELOPMENT AND FOOD STYLING BY REBECCA TREADWELL

BS

BABY BACK RIBS
Yield: approximately 4 servings
A tangy cider vinegar mopping sauce
gives these classic ribs an extra layer
of flavor.
5 tablespoons chili powder
1⁄ 4 cup firmly packed light brown
sugar
3 tablespoons kosher salt
2 tablespoons onion powder
1 tablespoon dry mustard
1 tablespoon dried oregano
1 tablespoon ground black pepper
1 teaspoon garlic salt
2 (21⁄ 2 -pound) racks baby back ribs
2 cups apple cider vinegar
2 cups water
Barbecue Sauce (recipe follows)
1. In a medium bowl, stir together
chili powder, brown sugar, salt, onion
powder, mustard, oregano, pepper,
and garlic salt. Reserve 1⁄4 cup spice
mixture for mopping sauce.
2. Prepare ribs as directed, seasoning
with spice mixture (see Rib Tips).
39 TASTE OF THE SOUTH / may june 2015
3. In a small saucepan, combine
vinegar, 2 cups water, and reserved
1⁄4 cup spice mixture to create a
mopping sauce. Bring to a boil
over medium-high heat, stirring
occasionally. Reduce heat to
medium-low; simmer until sugar
dissolves. Set aside.
4. Grill ribs as directed, basting with
mopping sauce (see Rib Tips). Serve
with Barbecue Sauce.
BARBECUE SAUCE
Yield: approximately 21⁄ 4 cups
11⁄ 2 cups ketchup
1⁄ 2 cup unsulphured molasses
1⁄ 4 cup apple cider vinegar
3 tablespoons Worcestershire
sauce
2 teaspoons chili powder
1. In a medium bowl, stir together all
ingredients. Cover, and refrigerate up
to 3 days.
CLASSIC DRY RUB RIBS
Yield: approximately 4 servings
Molasses notes from the brown sugar
round out this spicy-savory dry rub.
1⁄ 4 cup firmly packed light brown
sugar
3 tablespoons smoked paprika
1 tablespoon kosher salt
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon ground cumin
2 teaspoons celery seed
2 teaspoons crushed dried rosemary
1 teaspoon ground red pepper
1 teaspoon ground black pepper
2 (21⁄ 2 -pound) racks baby back ribs
1. In a small bowl, stir together brown
sugar, paprika, salt, garlic powder,
onion powder, cumin, celery seed,
rosemary, and peppers.
2. Prepare ribs as directed, seasoning
with half of brown sugar mixture (see
Rib Tips). Reserve remaining half of
brown sugar mixture.
3. Grill ribs as directed (see Rib Tips).
Sprinkle with reserved brown sugar
mixture before serving.
 — RIB TIPS —
To PREPARE: Using a sharp knife, pierce
thin membrane on back of ribs. Peel to
remove; discard. (Use a paper towel to get
a better grip.) Season as directed. Cover
ribs with plastic wrap; refrigerate 8 hours
or up to 2 days.
To GRILL: Spray grill rack with nonstick
nonflammable grilling spray. Preheat one
side of grill to medium heat (300° to 350°).
Place ribs on opposite side of grill, meat
side down. Grill, covered, over indirect
heat, 1 hour, brushing ribs with sauce every
30 minutes (if using). Turn ribs over; cook
until very tender, 1 hour and 30 minutes
to 2 hours more, brushing ribs with sauce
every 30 minutes.

2 (21⁄ 2 -pound) racks baby back ribs

ORANGE-CHIPOTLE RIBS
Yield: approximately 4 servings
Sweet orange and cooling cilantro
temper this addictively smoky
chipotle sauce.
1⁄ 3 cup firmly packed light brown
sugar
1⁄ 4 cup fresh orange juice
3 chipotle peppers in adobo sauce
1 tablespoon chili powder
1 teaspoon kosher salt
1 teaspoon ground cumin
2 (21⁄ 2 -pound) racks baby back ribs
Orange-Chipotle Barbecue Sauce
(recipe follows)
Garnish: chopped fresh cilantro
1. In the container of a blender, blend
brown sugar, orange juice, chipotle
peppers, chili powder, salt, and cumin
until smooth.
2. Prepare ribs as directed, spreading
with brown sugar mixture (see Rib Tips).
3. Grill ribs as directed, brushing with
Orange-Chipotle Barbecue Sauce (see
Rib Tips). Serve with reserved 1⁄2 cup
sauce. Garnish with cilantro, if desired.
ORANGE-CHIPOTLE
BARBECUE SAUCE
Yield: approximately 11⁄ 2 cups
3⁄ 4 cup fresh orange juice
1⁄ 3 cup fresh cilantro leaves
1⁄ 4 cup honey
1⁄ 4 cup ketchup
2 tablespoons fresh lime juice
2 chipotle peppers in adobo sauce
1 tablespoon adobo sauce
(from chipotle peppers)
1 tablespoon chili powder
1. In the container of a blender, blend
all ingredients until smooth. Reserve
1⁄2 cup sauce for serving. Cover, and
refrigerate up to 3 days.
ASIAN STICKY RIBS
Yield: approximately 4 servings
File away the recipe for Asian Sticky
Sauce—it’s perfect for chicken and
shrimp stir fry.
2 tablespoons firmly packed light
brown sugar
1 tablespoon kosher salt
2 teaspoons Chinese five-spice
powder
2 teaspoons ground black pepper
Asian Sticky Sauce (recipe follows)
Garnish: sliced green onion, sesame
seeds
1. In a small bowl, stir together brown
sugar, salt, five-spice powder, and
pepper.
2. Prepare ribs as directed, seasoning
with spice mixture (see Rib Tips).
3. Grill ribs as directed, brushing with
Asian Sticky Sauce (see Rib Tips).
Serve with reserved 1⁄2 cup sauce.
Garnish with green onion and sesame
seeds, if desired.
ASIAN STICKY SAUCE
Yield: approximately 11⁄ 2 cups
1⁄ 3 cup hoisin sauce
1⁄ 3 cup honey
1⁄ 4 cup rice wine vinegar
2 tablespoons soy sauce
1 tablespoon garlic powder
1 tablespoon fresh lime juice
1 tablespoon chili sauce with
garlic, such as Hokan
1 tablespoon toasted sesame oil
2 teaspoons minced fresh ginger
1⁄ 2 teaspoon onion powder
1. In a medium bowl, whisk together
all ingredients. Reserve 1⁄2 cup sauce
for serving. Cover, and refrigerate up
to 3 days.

tasteofthesouthmagazine.com / TASTE OF THE SOUTH 40

 SIDE BY SIDE
R E C IPES
L A S S IC W ISTS
C Y T
N D TAS T
A O R I TE
R FA V
Y O U IDES
FOR C U E S
BARBE

PHOTOGRAPHY BY RALPH ANDERSON

RECIPE DEVELOPMENT AND FOOD STYLING BY ANNA THEOKTISTO
.
 L
C ESL
O
CREAMY COLESLAW
Yield: 6 to 8 servings
Use a good Southern mayonnaise
like Blue Plate or Duke’s to give this
coleslaw the best flavor.
6 cups shredded green cabbage
2 cups shredded red cabbage
1 cup grated carrot
2 tablespoons grated yellow onion
3⁄ 4 cup mayonnaise
2 tablespoons Dijon mustard
1 tablespoon sugar
1 tablespoon apple cider vinegar
11⁄ 4 teaspoons celery salt
1 teaspoon celery seed
1⁄ 2 teaspoon ground black pepper
1. In a large bowl, combine cabbages,
carrot, and onion.
AW
2. In a small bowl, whisk together
mayonnaise, mustard, sugar,
vinegar, celery salt, celery seed, and
pepper. Add mayonnaise mixture to
cabbage mixture, stirring to combine.
Refrigerate 30 minutes to overnight
before serving.
CARROT-POBLANO SLAW
Yield: 6 to 8 servings
Tart with just a touch of heat, this
simple slaw is perfect by itself or piled
on your favorite tacos.
6 cups shredded green cabbage
1 cup grated carrot
1 cup thinly sliced celery
1⁄ 2 cup thinly sliced red onion
tasteofthesouthmagazine.com / TASTE OF THE SOUTH
1 poblano pepper, seeded and
thinly sliced
1⁄ 2 cup apple cider vinegar
1⁄ 4 cup canola oil
3 tablespoons sugar
2 teaspoons celery seed
2 teaspoons kosher salt
1⁄ 4 teaspoon crushed red pepper
1⁄ 8 teaspoon ground cumin
1. In a large bowl, combine cabbage,
carrot, celery, onion, and poblano.
Set aside.
2. In a small saucepan, bring vinegar,
canola oil, sugar, celery seed, salt, red
pepper, and cumin to a boil over high
heat. Remove from heat. Pour over
cabbage mixture, stirring to combine.
Refrigerate at least 3 hours before
serving. Cover, and refrigerate up to
3 days.
42
MAKE-AHEAD BAKED BEANS
Yield: 10 to 12 servings

Knock out this dish a day early, and simply

reheat on the stove on medium-low 1 hour
before serving.

2 pounds dried pinto beans

1 pound bacon, cut into 1⁄ 2 -inch pieces
2 yellow onions, chopped
1 red bell pepper, seeded and
chopped
2 tablespoons minced fresh
garlic
8 cups water
2 cups ketchup
1⁄ 3 cup unsulphured molasses
1⁄ 3 cup firmly packed light brown sugar
1⁄ 4 cup apple cider vinegar
2 tablespoons Dijon mustard
2 teaspoons kosher salt
2 teaspoons ground black pepper

1. In a large Dutch oven, add beans and

water to cover by 4 inches. Bring to a
boil over medium-high heat; cook
2 minutes. Remove from heat, and let
soak 1 hour.
2. Preheat oven to 350°.
3. Drain beans, and rinse. Return
beans to pan; add bacon, onion, bell
pepper, garlic, 8 cups water, ketchup,
molasses, brown sugar, vinegar,
mustard, salt, and pepper. Bring to a
boil over high heat.
4. Cover, and bake until beans
are tender and liquid
is mostly absorbed,
approximately 4 hours.

BEA
NS
 EASY THREE-BEAN SALAD
Yield: 6 to 8 servings

Canned convenience plus a few

fresh touches make one delicious
salad.

2 (15-ounce) cans black-eyed

peas, drained and rinsed
1 (15-ounce) can kidney beans,
drained and rinsed
1 cup cut green beans,
blanched
1 cup fresh corn kernels
1⁄ 2 cup chopped poblano pepper
1⁄ 4 cup finely chopped red onion
1⁄ 4 cup vinegar-based barbecue

sauce
2 tablespoons apple cider
vinegar
11⁄ 2 teaspoons kosher salt
1⁄ 4 teaspoon smoked paprika

Pinch ground black pepper

1. In a large bowl, stir together

peas, beans, corn, poblano,
onion, barbecue sauce, vinegar,
salt, paprika, and pepper until
combined. Serve immediately,
or cover, and refrigerate up to
3 days.

Kitchen TIP
To blanch green beans, cook in
boiling water 2 to 3 minutes.
Transfer to a bowl of ice water,
and let cool. Drain.
 OTA
P TO SALAD
SOUTHERN POTATO SALAD 1⁄ 4
teaspoon ground black pepper
Yield: 6 to 8 servings 1 tablespoon chopped fresh dill
Garnish: fresh dill
This creamy potluck classic is the
perfect side dish for vinegar-based 1. In a large Dutch oven, add potato,
barbecue. 3 tablespoons salt, and water to cover by
3 inches. Bring to a boil over high heat;
3 pounds red potatoes reduce heat to medium. Cook until
3 tablespoons plus 1 teaspoon tender, 15 to 20 minutes. Drain. Let cool
kosher salt, divided completely; cut into quarters.
3 large hard-cooked eggs, peeled 2. In a large bowl, gently stir together
and chopped potato, egg, and celery. In a small bowl,
1 cup thinly sliced celery whisk together mayonnaise, sour cream,
3⁄ 4 cup mayonnaise relish, onion, vinegar, remaining 1 teaspoon
1⁄ 4 cup sour cream salt, and pepper. Add mayonnaise mixture
2 tablespoons dill pickle relish and dill to potato mixture, stirring gently to
1 tablespoon grated yellow onion combine. Serve immediately, or cover, and
1 tablespoon red wine vinegar refrigerate up to 3 days. Garnish with dill
just before serving, if desired.

45 TASTE OF THE SOUTH / may june 2015

POTATO SALAD WITH OLIVES
AND BACON
Yield: 6 to 8 servings

Briny olives and feta cheese make this potato

salad our new favorite.

2 pounds baby Yukon gold potatoes, halved

2 tablespoons olive oil
31⁄ 2 teaspoons kosher salt, divided
3⁄ 4 teaspoon ground black pepper, divided 1. Preheat oven to 425°.
8 slices cooked bacon, chopped 2. On a large rimmed baking sheet, toss potato with olive oil,
1⁄ 2 cup sliced green onion 21⁄2 teaspoons salt, and 1⁄2 teaspoon pepper.
1⁄ 2 cup pitted kalamata olives, halved 3. Bake until golden brown and cooked through,
1⁄ 4 cup crumbled feta cheese approximately 35 minutes. Let cool completely.
2 tablespoons apple cider vinegar 4. In a large bowl, stir together potato, bacon, onion, olives,
2 tablespoons whole-grain mustard feta, vinegar, mustard, tarragon, sugar, and remaining
1 tablespoon chopped fresh tarragon 1 teaspoon salt and 1⁄4 teaspoon pepper. Serve immediately,
11⁄ 2 teaspoons sugar or cover, and refrigerate up to 3 days.
QUICK SKILLET GREENS
Yield: 6 to 8 servings

Mustard greens cook faster than

collards or turnip greens and add
a tangy zip to this easy dish.

1 cup thinly sliced smoked

sausage, such as Conecuh
3⁄ 4 cup thinly sliced shallot

20 cups firmly packed chopped

mustard greens (about
4 small bunches)
1⁄ 2 cup golden raisins

2 tablespoons water
11⁄ 2 teaspoons fresh lemon juice
2 teaspoons kosher salt
1⁄ 4 teaspoon ground black

pepper

1. In a large nonstick
skillet, cook sausage
and shallot over
medium heat,
stirring occasionally, until
lightly browned, approximately
6 minutes. Add greens, a few
handfuls at a time, stirring until
wilted after each addition. Stir
in raisins, 2 tablespoons water,
lemon juice, salt, and pepper.
Cover, and cook until greens are
tender, approximately 10 minutes.
Serve immediately.

GREE N
S
47 TASTE OF THE SOUTH / may june 2015
COLLARD GREENS
WITH TOMATOES
Yield: 6 to 8 servings

Fresh summer tomatoes add

bright flavor to these hearty
greens.

1 tablespoon rendered
bacon fat
2 cups chopped yellow onion
4 cloves garlic, crushed
1 smoked ham hock
18 cups firmly packed fresh
chopped collard greens
(2 bunches)
11⁄ 2 cups water
1 cup diced tomato
1 tablespoon kosher salt
1⁄ 4 teaspoon ground black

pepper
2 tablespoons apple cider
vinegar

1. In a large Dutch oven, heat

rendered bacon fat over
medium-high heat. Add onion,
garlic, and ham hock. Cook,
stirring occasionally, until onion
is softened but not browned,
approximately 6 minutes. Add
collard greens, a few handfuls
at a time, stirring until wilted
after each addition. Add
11⁄2 cups water, tomato, salt,
and pepper. Reduce heat
to medium-low.
2. Cover, and cook until greens
are tender, approximately
45 minutes. Stir in vinegar
just before serving.
 N
S IM P S O
A R C Y B L A C KST Y LI N G B Y
Y BYM FO O D
GRAPH AND ST Y LI N
G
P H O TO PMENT
D E V E LO / P H O TO L
R E C IP E
H EO K T IS T O
LW E L
ANN A T T H T IL
S
BY M
A RY B E
BUTTERMILK CHESS PIE
Yield: 1 (9-inch) pie

It’s hard to choose favorites when it comes

to Southern pies, but this buttery, custardy
treat tops our list.

1⁄ 2 (14.1-ounce) package refrigerated

piecrusts (1 sheet)
4 large eggs
2 cups sugar
6 tablespoons unsalted butter, melted
1 cup whole buttermilk
3 tablespoons all-purpose flour
2 tablespoons plain cornmeal
1 teaspoon vanilla extract
1⁄ 8 teaspoon kosher salt

1. Preheat oven to 350°.

2. On a lightly floured surface, roll piecrust
into a 12-inch circle. Transfer to a 9-inch
pie plate, pressing into bottom and up
sides. Fold edges under, and crimp as
desired. Top with a piece of parchment
paper, letting ends extend over edges
of plate. Add pie weights.
3. Bake 20 minutes. Carefully remove
paper and weights. Let cool 10 minutes
on a wire rack.
4. In a large bowl, stir together eggs,
sugar, melted butter, buttermilk, flour,
cornmeal, vanilla, and salt until combined.
Pour filling into prepared piecrust.
5. Bake until set, approximately 45 minutes.
(Cover edges of crust with aluminum foil to
prevent excess browning, if necessary.) Let
cool to room temperature before serving.
COCONUT CREAM PIE
Yield: 1 (9-inch) pie

With its perfectly flaky buttermilk

crust and dreamy coconut filling,
this is an heirloom pie like our
grandmothers made.

Crust:
11⁄ 4 cups all-purpose flour
1 teaspoon kosher salt
1 teaspoon sugar
8 tablespoons cold unsalted
butter, cubed
4 tablespoons whole buttermilk,
chilled

Filling:
1⁄ 2 cup sugar

3 tablespoons cornstarch
1⁄ 8 teaspoon kosher salt

1 cup whole milk

1 cup unsweetened coconut milk
4 large egg yolks
1 cup sweetened flaked coconut
1 teaspoon vanilla extract
Coconut Whipped Cream (recipe
follows)
Garnish: toasted sweetened flaked
coconut

1. Preheat oven to 350°.

2. For crust: In a medium bowl, stir
together flour, salt, and sugar. Using
a fork or pastry blender, cut butter
into flour mixture until mixture
resembles coarse crumbs.
3. Add buttermilk, 1 tablespoon at
a time, stirring until a dough forms.
Turn dough out onto a lightly floured
surface; shape into a disk. Cover
tightly with plastic wrap; refrigerate
until firm, at least 30 minutes.
5. Bake 20 minutes. Carefully remove
paper and weights. Bake until golden
brown, approximately 8 minutes
more. Let cool 20 minutes on a wire
rack.
6. For filling: In a medium saucepan,
combine sugar, cornstarch, and salt;
whisk in milk, coconut milk, and
egg yolks. Cook over medium heat,
8. Top with Coconut Whipped Cream,
and garnish with coconut, if desired.
COCONUT WHIPPED CREAM
Yield: approximately 3 cups
11⁄ 2 cups heavy whipping cream
6 tablespoons sugar
1⁄ 2 cup unsweetened coconut milk

4. On a lightly floured surface, roll stirring constantly, until thickened,

dough into a 12-inch circle. Transfer
to a 9-inch pie plate, pressing into
bottom and up sides. Fold edges
under, and crimp as desired. Top with
a piece of parchment paper, letting
ends extend over edges of plate. Add
pie weights.
approximately 10 minutes. Remove
from heat. Stir in coconut and vanilla.
7. Spoon filling into prepared
piecrust. Let cool 10 minutes. Place
a piece of plastic wrap directly on
surface of filling. Refrigerate until
firm, approximately 3 hours.
1. In a large bowl, beat cream and
sugar at high speed with an electric
mixer until soft peaks form. Add
coconut milk. Beat until stiff peaks
form, approximately 1 minute.

tasteofthesouthmagazine.com / TASTE OF THE SOUTH 52

 PEANUT BUTTER PIE

Serving TIP
Yield: 1 (9-inch) pie

Folding homemade whipped cream

Top this pie your way—we also
into creamy peanut butter yields a
love it with extra whipped
cream and chocolate shavings. luscious, fluffy filling.

Crust:
11⁄ 2 cups crushed chocolate wafer
cookies
6 tablespoons unsalted butter,
melted
1⁄ 4 cup sugar
1⁄ 8 teaspoon kosher salt

Filling:
1 (8-ounce) package cream
cheese, softened
1 cup creamy peanut butter
1⁄ 4 cup sugar
1⁄ 4 cup honey
1⁄ 2 cup roasted salted peanuts,

chopped
1 cup heavy whipping cream
Garnish: chopped roasted salted
peanuts

1. Preheat oven to 350°.

2. For crust: In a medium bowl, stir
together crushed cookies, melted
butter, sugar, and salt. Using the
bottom of a measuring cup, press
mixture into bottom and up sides
of a 9-inch pie plate.
3. Bake until set, approximately
10 minutes. Transfer to a wire rack,
and let cool.
4. For filling: In a large bowl, beat
cream cheese and peanut butter on
high speed with an electric mixer
until smooth. Add sugar, honey, and
peanuts, beating until combined.
5. In a medium bowl, using clean
beaters, beat cream until stiff peaks
form. Fold one third of whipped
cream into peanut butter mixture.
Fold in remaining whipped cream.
Spoon mixture into cooled crust,
smoothing top with an offset
spatula. Cover, and refrigerate until
set, at least 3 hours. Garnish with
peanuts, if desired.
EASY LEMON ICEBOX PIE
Yield: 1 (9-inch) pie
Fresh lemon adds the perfect tart
touch to this incredibly easy icebox
delight.
4 ounces cream cheese, softened
1 (14-ounce) can sweetened
condensed milk
1 tablespoon lemon zest
1⁄ 2 cup fresh lemon juice
1 cup frozen whipped topping,
thawed
1 (9-inch) prepared graham
cracker crust
Garnish: whipped topping, lemon
slices, fresh mint
1. In a large bowl, beat cream cheese
at medium speed with an electric
mixer until smooth. Add condensed
milk and lemon zest and juice,
beating until combined. Fold in
tasteofthesouthmagazine.com / TASTE OF THE SOUTH
whipped topping. Spoon filling into
prepared crust, smoothing top with
an offset spatula.
2. Cover, and refrigerate until firm,
approximately 3 hours or up to 3 days.
Garnish with whipped topping, lemon
slices, and mint, if desired.
54

BANANA PUDDING PIE
Yield: 1 (9-inch) pie
We love banana pudding any way we
can get it, and this crumb-crust pie is
no exception.
Crust:
2 cups crushed vanilla wafer cookies
6 tablespoons unsalted butter,
melted
1⁄ 8 teaspoon kosher salt
Filling:
3 medium bananas, thinly sliced
1⁄2 cup firmly packed light brown
sugar
3 tablespoons cornstarch
55 TASTE OF THE SOUTH / may
1⁄ 4 teaspoon kosher salt
13⁄ 4 cups whole milk
4 large egg yolks
4 tablespoons unsalted butter,
cubed
1 teaspoon vanilla extract
Garnish: whipped topping, vanilla
wafer cookies and crumbs
1. Preheat oven to 350°.
2. For crust: In a medium bowl, stir
together crushed cookies, butter, and
salt. Using the bottom of a measuring
cup, press mixture into bottom and
up sides of a 9-inch pie plate.
3. Bake until light golden brown,
approximately 10 minutes. Transfer to
a wire rack, and let cool.
june 2015
Cover
RECIPE
4. For filling: Place sliced banana in
bottom of cooled crust. Set aside.
5. In a medium saucepan, combine
brown sugar, cornstarch, and salt;
whisk in milk and egg yolks until
combined. Cook over medium heat,
stirring constantly, until thickened,
approximately 10 minutes. Remove
from heat. Stir in butter and vanilla.
6. Spoon filling over banana in crust.
Let cool 10 minutes. Place a piece
of plastic wrap directly on surface
of filling. Refrigerate until firm,
approximately 3 hours.
7. Spread with whipped topping;
garnish with whole cookies around
edges and crumbs on top, if desired.
CREAMY CHOCOLATE
ICEBOX PIE
Yield: 1 (9-inch) pie
Crushed Oreo cookies yield the perfect
crust for this quick stir-together pie.
Crust:
2 cups crushed chocolate
sandwich cookies, such as Oreos
4 tablespoons unsalted butter,
melted
Filling:
1⁄ 4 cup heavy whipping cream
1⁄ 2 cup semisweet chocolate
morsels
1 (3.9-ounce) package instant
chocolate pudding mix
11⁄ 3 cups whole buttermilk
Garnish: whipped topping, cocoa
powder
1. Preheat oven to 350°.
2. For crust: In a medium bowl, stir
together crushed cookies and melted
butter. Using the bottom of a measuring
cup, press mixture into bottom and up
sides of a 9-inch pie plate.
3. Bake until set, approximately
8 minutes. Transfer to a wire rack,
and let cool.
4. For filling: In a small bowl,
microwave cream until very hot,
approximately 1 minute. Add chocolate
morsels, stirring until smooth. Pour
chocolate mixture into bottom of
prepared crust. Refrigerate until firm,
approximately 15 minutes.
5. In a large bowl, whisk together
pudding mix and buttermilk until
smooth. Spoon pudding into crust,
smoothing top with an offset spatula.
Place a piece of plastic wrap directly
on surface of filling. Refrigerate until
firm, approximately 3 hours.
6. Spread with whipped topping;
garnish with cocoa, if desired.
J.Q. Dickinson
SALT-WORKS
SEVENTH-GENERATION

SALTMAKERS
PRESERVING HISTORY
One of the basic human tastes, salt is essential when it comes to food,
for its flavor as well as its preservative qualities. In a small town in West
Virginia, one family is picking up the trade that their ancestors laid down
and realizing that their delicious salt preserves much more than food.

BY GINNY HEARD
PHOTOGRAPHY BY JIM BATHIE
S iblings Nancy Bruns and Lewis Payne are
the seventh generation of a salt-making
family in the river town of Malden,
located in the Kanawha River Valley, just outside
Charleston. Their family started making salt
in 1817 when their ancestor William Dickinson
invested in properties along the Kanawha River
where he had heard of people boiling brine from
nearby springs for the resulting salt. These
springs bubbled forth from the Iapetus Ocean,
an ancient, untouched sea trapped beneath the
Appalachian Mountains.
Dickinson drilled for the brine, using hollowed-
out tree trunks for piping, and became one of the
major salt producers in the town that grew to be
known as the “salt making capital of the East.”
Massive growth in the salt industry was fueled
by the meatpacking industry in Cincinnati.
J.Q. Dickinson and Company, named for William’s
first grandson, John Quincy, was soon one of 50
different manufacturers tapping the same source.
With more than 100 wells in the valley, the salt
harvesters produced three million bushels of salt
a year.
In the mid-1800s, however, the salt industry
started to falter—the meatpacking industry
moved from Cincinnati to Chicago, and soon after,
Union troops destroyed many of the salt-works in
the area during the Civil War. After the war ended,
Dickinson’s company was one of only a few that
rebuilt. The company continued making salt into the
1940s, when, with more widespread refrigeration, “I DON'T SEE THIS TURNING
a pendulum swing toward convenience foods, and INTO AN INDUSTRY LIKE
the discovery of salt mines in places like Utah and
IT WAS BEFORE...
Michigan, it was no longer profitable to boil the
brine. Other minerals were extracted from the brine
IT IS IMPORTANT TO US TO
into the 1980s, when the company closed its doors, KEEP IT SMALL BATCH.”
the wells were capped off, and they sat, untouched.
— NANCY BRUNS
59 TASTE OF THE SOUTH / may june 2015
 That is, until Nancy, a chef who’s worked in kitchens all over
the country, pursued her interest in salt. Remembering her
family’s background and watching her pantry being taken over
by salts from around the world, she started to think about the
land her family still owned. Knowing the trend toward small-
batch ingredients agreed with her, she realized her family needed
to make salt again. She called her brother, Lewis. “He has a real
love of food,” Nancy says. “We grew up cooking a lot with our
parents, and we’re a very food-oriented family.” Lewis jumped
right on board.
The siblings drilled a new well on the family property in May
of 2013. If one of them didn’t point it out to you, you’d hardly
notice the capped, 10-inch PVC pipe sticking out of the ground.
It’s hard to imagine that 350 feet below the surface, a pump is
pulling brine from the unseen depths. The brine is placed into a
large tank, where it is allowed to sit as iron oxidizes and settles
out. After settling, the liquid is poured into shallow beds in
evaporation sun houses, where with time the salt crystalizes from
the brine. Once the crystals get to the right size, the salt is hand-
harvested with a wooden scoop, tied in bags, and left to allow any
remaining liquid, referred to as nigari, to drip away.
The salt is then hand packaged into jars, which are sold in
stores across the country as well as on the company’s website,
alongside wooden salt cellars and cherry wood scoops. In
addition to their original coarse-textured finishing salt, they are
now offering a popcorn salt with the same bright flavor but with
a finer grain that clings perfectly to each kernel. And with J.Q.
Dickinson, all the byproducts of salt are used. “We’re working
toward having no waste from our brine,” Nancy says. They bottle
and sell the nigari, a mineral liquid that is traditionally used to
make tofu and can be used to make cheese. They’re even working
with a company in Alabama to use their iron oxide as a natural
dye.
If you look at those interested in Nancy and Lewis’s
products, you’ll realize they have inherited the family talent for
salt-making. Sean Brock of Husk in Charleston, South Carolina,
and Nashville, Tennessee, Spike Gjerde of Woodberry Kitchen
in Baltimore, Maryland, and Blackberry Farms in Walland,
Tennessee (just to name a few), are supporters of their salt and
the craftsmanship behind it. Nancy and Lewis, in turn, look to
support local artisans. They’ve partnered with local companies,
like Allegheny Treenware in Thornton, West Virginia, who makes
the birch wood rakes and scoops that they use to harvest the salt.
“Sourcing locally and regionally as much as possible is important
to us and is a part of being a sustainable community,” Nancy
explains.
tasteofthesouthmagazine.com / TASTE OF THE SOUTH 62
J.Q. DICKINSON ON THE MENU
The clean, bright taste and crunchy texture of J.Q.
Dickinson’s salt stands up well to bold flavors and gives
an extra boost to varied cuisines. When Chef Sean Brock
first tried it, he said he’d take it by the truckload. Here
are few of many chefs who are clamoring for more:

SEAN BROCK / HUSK

Charleston, South Carolina, and Nashville, Tennessee

LINTON HOPKINS / RESTAURANT EUGENE

Atlanta, Georgia

SPIKE GJERDE / WOODBERRY KITCHEN

Baltimore, Maryland

IAN BODEN / THE SHACK

Staunton, Virginia
 Nancy and Lewis’s family history makes them feel connected
with the area, and the feeling is mutual for many in the
community. “People show up at the salt-works and share stories
about growing up nearby. They share pictures and such good
memories,” Nancy says. As it turns out, this retelling of their
family story is also a retelling of the history of the entire area.
They give tours at the salt-works, during which they show the
old salt office that has remained untouched for 50 years. “It has
records dating back to the 1870s, old photographs, and even
stencils that were used to mark the tops of the barrels of salt,”
Nancy says.
These days, each jar of salt is hand-numbered to let you
know which batch it came from. “I don’t see this turning into an
industry like it was before,” Nancy says. “It is important to us to
keep it small-batch.” With her experience in the food world, Nancy
believes that high-quality products are what people are craving.
Nancy and Lewis love the fact that folks are getting back in touch
with where their food comes from. “I think people are realizing
what they sacrificed for convenience, and now we’re swinging
the other way,” Nancy explains. “Sourcing well-made ingredients
from local and regional producers is becoming a way of life again.”
The more artisanal take on Nancy and Lewis’s incarnation of
salt doesn’t separate them from their past, however. It’s the same
salt, the same ancient sea, the same land that their ancestors used
before them. Their salt has preserved so much more than food; it
has preserved a way of life and the history of an area. “I feel so
lucky to have found something that is so incredibly meaningful,”
Nancy says. “It has brought my love for food and our family
heritage together. It has been a deeply satisfying experience.”

To order J.Q. Dickinson Salt, visit jqdsalt.com.

 ta s t e o f t r a d i t i o n
FIVE WAYS WITH
pound cake The unassuming bastion of Southern baking
BY GINNY HEARD / PHOTOGRAPHY BY MAC JAMIESON
MELISSA L. BRINLEY / PHOTO STYLING BY VANESSA ROCCHIO
RECIPE DEVELOPMENT AND FOOD STYLING BY
D ense, rich, and buttery, pound cake is the workhorse
of the Southern dessert table. Though it boasts a
delicate crumb and nuanced flavoring, its subtle
beauty can go unnoticed, getting lost in the crowd of cakes
bearing more obvious plumage. Luckily in the South, we are
used to looking beyond the outer trappings of beauty and know
the true worth of something lies on the inside. Showing up
at community functions, funerals, and, at my house, even
masquerading as a birthday cake, pound cake is always
appropriate and welcome.
Pound cake earned its name honestly, as its earliest
incarnations centuries ago in Europe (France and England
debate over who first came up with the velvety butter cake)
actually included a pound each of butter, flour, sugar, and eggs.
These were not the cakes our mothers and grandmothers toiled
over; these behemoths would see your social gathering and
raise you one. And while pound cake may trace its lineage back
to Europe, the South has given the dessert the opportunity to
shine as the hospitality mainstay it has become.
Over the years, bakers have changed the ratios of
ingredients to better reflect their tastes and have gotten
creative with additions like sour cream, cream cheese, and
flavoring extracts. In the 1800s, people started incorporating
baking soda as a leavener, where before the only rise in the
cake would come from the air that had been beaten into the
batter or from frothy whipped cream that was added to lighten
the dense cake.
Pound cake is usually made in both loaf and Bundt forms.
The loaf pan yields a cake that is easy for Southerners to freeze
and pop out for the next new neighbor. For me, the Bundt cake
makes for a more magnificent presentation and allows for a
greater surface area of delicious, golden crust. Not to mention,
my pound cake experience wouldn’t be complete without the
sweet, buttery aroma wafting through the house while my
Bundt pan cools atop an old glass Sprite bottle that I, like my
mother, keep just for this purpose.
The truth is, modern pound cakes
reflect the preferences of their
bakers and bespeak the tradition
of a family. When a favorite recipe
is found, it is passed down from
generation to generation and
holds a special place in the
hearts of loved ones who share
the experience.
CLASSIC SOUTHERN
POUND CAKE
Yield: 10 to 12 servings
Dense and decadent with
sweet crackly edges, this cake
is a Southern masterpiece.
1 cup unsalted butter, softened
3 cups sugar
6 large eggs
3 cups all-purpose flour
1⁄ 2 teaspoon salt
11⁄ 2 cups heavy whipping cream
2 teaspoons vanilla extract
1. Spray a 15-cup Bundt pan with
nonstick baking spray with flour.
Set aside. (Do not preheat oven.)
2. In a large bowl, beat butter and
sugar at medium speed with an
electric mixer until fluffy, 3 to 4
minutes, stopping occasionally
to scrape sides of bowl. Add eggs,
one at a time, beating well after
each addition.
ON E
3. In a medium bowl, sift together
flour and salt. With mixer on low
speed, add flour mixture to butter
mixture in thirds, alternating with
cream, beginning and ending with
flour mixture. Beat in vanilla until
combined.
4. Spoon batter into prepared pan;
tap pan on counter twice to release
air bubbles. Place in a cold oven.
5. Bake at 325° until a wooden pick
inserted near center comes out clean,
approximately 1 hour and 10 minutes.
Let cool in pan 10 minutes. Remove
from pan, and let cool completely on
a wire rack.
MARBLED POUND CAKE
Yield: approximately 10 to 12 servings
Ribbons of rich chocolate make this
Bundt cake even more irresistible.
1 cup unsalted butter, softened
1 (8-ounce) package cream
cheese, softened
3 cups sugar
1 tablespoon vanilla extract
6 large eggs
31⁄ 2 cups all-purpose flour
1 teaspoon baking powder
1⁄ 2 teaspoon salt
1 cup plus 3 tablespoons heavy
whipping cream, divided
1⁄ 4 cup natural unsweetened cocoa
powder
4 ounces bittersweet chocolate,
melted
TWO
1. Preheat oven to 325°. Spray a
15-cup Bundt pan with nonstick
baking spray with flour. Set aside.
2. In a large bowl, beat butter,
cream cheese, sugar, and vanilla at
medium speed with an electric mixer
until fluffy, 3 to 4 minutes, stopping
occasionally to scrape sides of bowl.
Add eggs, one at a time, beating well
after each addition.
3. In a medium bowl, sift together
flour, baking powder, and salt.
With mixer on low speed, add flour
mixture to butter mixture in thirds,
alternating with 1 cup cream,
beginning and ending with flour
mixture. Beat just until combined.
4. In a medium bowl, place 3 cups
batter. Stir in cocoa and remaining
3 tablespoons cream until combined.
Stir in melted chocolate.
5. Alternating flavors, spoon batters
into pan. Using a knife, gently swirl
batter. Tap pan on counter twice to
release air bubbles.
6. Bake until a wooden pick inserted
near center comes out clean,
approximately 1 hour and 10 minutes.
Let cool in pan 10 minutes. Remove
from pan, and let cool completely on
a wire rack.
STRAWBERRY CREAM
CHEESE POUND CAKE
Yield: 2 (7x5-inch) loaves

If you can stand to give them away,

these pretty loaves make delicious gifts.

1 cup unsalted butter, softened

1 (8-ounce) package cream
cheese, softened
3 cups sugar
1 tablespoon vanilla extract
6 large eggs
31⁄ 2 cups all-purpose flour
1⁄ 4 teaspoon baking powder
1⁄ 2 teaspoon salt

1 cup heavy whipping cream

Strawberry Sauce (recipe follows)

1. Preheat oven to 325°. Spray

2 (7x5-inch) loaf pans with nonstick
baking spray with flour. Set aside.
2. In a large bowl, beat butter,
cream cheese, sugar, and vanilla at
medium speed with an electric mixer
until fluffy, 3 to 4 minutes, stopping
occasionally to scrape sides of bowl.
Add eggs, one at a time, beating well
after each addition.
3. In a medium bowl, sift together
flour, baking powder, and salt. With
mixer on low speed, add flour mixture
to butter mixture in thirds, alternating
with cream, beginning and ending
with flour. Beat just until combined.
4. Transfer half of batter to a medium
bowl; set aside. Spoon one-third of

remaining batter into 1 prepared pan.
Place 1⁄4 cup Strawberry Sauce in
center of batter. Repeat layers once;
top with remaining one-third of batter.
Using a wooden skewer, gently swirl
batter. Repeat process in remaining
pan with remaining batter and
Strawberry Sauce. Tap pans against
counter twice to release air bubbles.
5. Bake until a wooden pick
inserted in center comes out clean,
approximately 1 hour and 10 minutes.
Let cool in pans 10 minutes. Remove
from pans, and let cool completely
on a wire rack.
TH R
STRAWBERRY SAUCE
Yield: approximately 1 cup
1 pint fresh strawberries
2 tablespoons water
1 tablespoon cornstarch
3 tablespoons sugar
1. In the work bowl of a food
processor, pulse strawberries until
smooth, approximately 1 minute.
E E
2. In a small bowl, whisk together
2 tablespoons water and cornstarch
until smooth. Set aside.
3. In a medium saucepan, stir
together puréed strawberries and
sugar over medium-high heat. Whisk
in cornstarch mixture. Bring mixture
to a boil; cook, stirring constantly,
until thickened, approximately
1 minute.

tasteofthesouthmagazine.com / TASTE OF THE SOUTH 70

FOUR Kitchen TIP
When baking, always allow
ingredients like butter, milk, eggs,
and cream cheese to come to
room temperature before using.

with an electric mixer until fluffy,

LEMON-BLUEBERRY
BUTTERMILK POUND CAKE
Yield: approximately 12 servings
Studded with fresh blueberries and
infused with lemon flavor, this cake is
1⁄ 2 teaspoon baking powder
1 cup whole buttermilk
1 tablespoon lemon zest
1 tablespoon fresh lemon juice
1 teaspoon vanilla extract
1⁄ 2 teaspoon almond extract
approximately 6 minutes. Reduce
speed to medium. Gradually add
sugar; beat until combined, stopping
occasionally to scrape sides of bowl.
Add eggs, one at a time, beating well
after each addition. Set aside.
3. In a large bowl, sift together flour,
salt, and baking powder. In a small
bowl, combine buttermilk, lemon zest
and juice, and extracts.
4. With mixer on low speed, add
flour mixture to butter mixture in
thirds, alternating with buttermilk
mixture, beginning and ending with
flour mixture. Beat until combined.
Pour half of batter into prepared
pan. Sprinkle blueberries over batter,
gently pressing into batter. Pour
remaining batter over blueberries,
smoothing top with an offset
spatula. Tap pan against counter
twice to release air bubbles.
5. Bake until a wooden pick inserted
near center comes out clean,
approximately 1 hour and 10 minutes.
Let cool in pan 10 minutes. Remove
from pan, and let cool completely on
a wire rack. Drizzle with Buttermilk
Glaze.

perfect for summer entertaining. 1⁄ 2 teaspoon coconut extract BUTTERMILK GLAZE

11⁄ 2 cups fresh blueberries Yield: approximately 1 cup
1 cup unsalted butter, softened Buttermilk Glaze (recipe follows)
1⁄ 2 cup butter-flavored 11⁄ 2 cups confectioners’ sugar
all-vegetable shortening 1. Preheat oven to 325°. Spray a 2 tablespoons whole buttermilk
3 cups sugar 15-cup Bundt pan with nonstick
6 large eggs baking spray with flour. Set aside. 1. In a medium bowl, whisk together
3 cups all-purpose flour 2. In a large bowl, beat butter confectioners’ sugar and buttermilk
1⁄ 2 teaspoon salt and shortening at high speed until smooth.

71 TASTE OF THE SOUTH / may june 2015

POUND CAKE COOKIES
Yield: approximately 2 dozen cookies
With crisp edges and moist cake-like
centers, these cookies are everything
we love about pound cake.
1⁄ 2 cup unsalted butter, softened
4 ounces cream cheese, softened
1 cup firmly packed light brown
sugar
1 large egg
1 1⁄ 2 teaspoons vanilla extract
2 cups all-purpose flour
1⁄ 2 teaspoon salt
3⁄ 4 cup pecan halves
1. In a large bowl, beat butter, cream
cheese, and brown sugar at medium speed
with an electric mixer until fluffy, 3 to 4
minutes, stopping occasionally to scrape
sides of bowl. Add egg, beating just until
combined. Beat in vanilla.
2. In a medium bowl, sift together flour and
salt. Gradually add flour mixture to butter
mixture, beating until combined. Cover, and
refrigerate 2 hours or overnight.
3. Preheat oven to 350°. Line baking sheets
with parchment paper. Set aside.
4. Roll dough into 1-inch balls; place
2 inches apart on prepared pans. Press
1 pecan half into each ball.
5. Bake until edges are golden brown,
12 to 14 minutes. Let cool on pans 5 minutes.
Transfer to wire racks, and let cool
completely. Store in an airtight
container up to 1 week.
FIVE
73 TASTE OF THE SOUTH / may june 2015
 CeNtRaL BbQ’s
Banana Pudding

Photo courtesy Justin Fox Burks

 Creamy, sweet, layered heaven,
BANANA PUDDING
reigns as the South’s favorite
comfort-filled dessert. This
accommodating custard can be
made beautifully and deliciously
upscale with additions of lofty
MERINGUE and buttery
homemade SHORTBREAD ,
but there are traditionalists who
cry out for simplicity, maintaining
that ‘Nilla Wafers are the heart
of the dessert. Yes, we all have a
favorite version etched into our
memories, but whether dressed up
or dressed down, banana pudding
b
TAKES US HOME.
tasteofthesouthmagazine.com / TASTE OF THE SOUTH
Arnold’s
Country Kitchen
NASHVILLE, TENNESSEE
A Nashville institution, Arnold’s Country Kitchen
has been serving up banana pudding for more
than 30 years. This family-owned meat-and-three
makes a warm vanilla sauce that’s poured over
sliced bananas while it’s still hot, imbuing as much
banana avor into the dish as possible. Layered
and cooked with ‘Nilla Wafers and topped with
meringue, the result is soft and smooth, with just
the right amount of texture. Arnold’s regulars are
helpful in showing newcomers the ropes, so don’t
be scared off by the crowd—get in line and grab a
bowl of pudding—you’ll pick up the tempo!
605 8th Ave. S.
615.256.4455
76
 Salem’s Diner
HOMEWOOD, ALABAMA

This tiny restaurant tucked away in downtown Homewood is one of those classic diners that you
don’t see much anymore, heavy-laden with smiling regulars and the delicious food that brings
them back. And while this spot might be small on space, it is big on personality. Owner Wayne
Salem seems to know everyone who walks through the door and often already knows his or her
order, too. Once snug inside, you quickly become a part of the diner family. Among his many
delicious offerings, the banana pudding has gained a very loyal fan base—customers love the
whipped and uffy concoction with a passion. Mixed with lots of fresh bananas, topped with ‘Nilla
Wafers, and eaten with a plastic spoon, the banana pudding at Salem’s makes you realize that
sometimes the simplest things are the best things.

2913 18th St. S

205.877.8797
salemsdiner.com

77 TASTE OF THE SOUTH / may june 2015


Central BBQ
MEMPHIS, TENNESSEE
This casual, backyard-style barbecue joint has more than
just great barbecue—their banana pudding gets rave
reviews from customers. The dish differs from most, with
a base made of crushed pecan sandies for texture and
avor, and the pudding is mixed with fresh sliced bananas
and topped with whipped cream. Customers swear by the
dessert—beyond the fresh servings made daily, Central
BBQ often gets requests to make batches for parties, as
well. Order a bowl and see what all the fuss is about.
(multiple locations)
2249 Central Ave.
901.272.9377
cbqmemphis.com
sAlEm’s dInEr
NATIONAL BANANA
PUDDING FESTIVAL
CENTERVILLE, TENNESSEE
Don’t miss this celebration of banana pudding
coming up October 3-4. Do you think that your
banana pudding is the best around? Compete in the
banana pudding cook-off to determine whose recipe
reigns supreme. Complete with a “Puddin’ Path” full
of delicious variations ready for tasting, this festival
offers all the banana pudding you can handle!
100 Brown Jct.
931.994.6273
bananapuddingfest.org
 Back in the Day Bakery
SAVANNAH, GEORGIA

With a cozy welcome and delicious, homemade desserts, Cheryl

and Griff Day’s bakery is a favorite Savannah gathering place for
locals and a must-visit spot for out-of-towners. Customers clamor for
their from-scratch banana pudding that features velvety pudding,
homemade shortbread cookies, fresh sliced bananas, and whipped
cream. The dish is baked low and slow to attain the perfect amount
of caramelization, and while this dish is light and simple, it is indeed
decadent.

2403 Bull St.

912.495.9292
backinthedaybakery.com

Capital
Bar & Grill
LITTLE ROCK, ARKANSAS

The atmosphere at Capital Bar & Grill, one

of the restaurants in Little Rock’s Capital
Hotel, is best described as “Southern
comfortable.” Chef Zach Pullam enjoys
creating twists on Southern classics and
has created a from-scratch and locally
inspired menu. The banana pudding is a
customer favorite, and deservedly so—the
luscious pudding is mixed with puréed
bananas, and everything down to the
vanilla cookies is made in house. Layered
into a Mason Jar with whipped cream, the
smooth dessert has a banana avor that
can’t be beat. Insider Tip: If you’re staying
at the hotel, you can have the banana
pudding delivered to your room.

111 W. Markham St.

501.370.7013
capitalbarandgrill.com
Photo courtesy Grifth Day
79 TASTE OF THE SOUTH / may june 2015
Crook’s Corner
CHAPEL HILL, NORTH CAROLINA

Everything at Crook’s Corner is made from scratch, and the

banana pudding is no exception. Chef Bill Smith rst makes a
vanilla bean custard, which he thickens with cornstarch instead
of our, and then he tops the dish with a stiff meringue, made
with equal amounts of egg white and sugar (a trick he learned
from a Julia Child cookbook). Bill’s banana pudding is an old-
fashioned version, and it, along with the rest of the menu, is
a nod to growing up in eastern North Carolina. No shortcuts
are taken here, and customers show their appreciation by

Photo courtesy Crook’s Corner

demanding the banana pudding year-round. While the
dessert was initially on the menu only occasionally, customer
outcry has ensured its permanent status.

610 W. Franklin St.

919.929.7643
crookscorner.com

CROOK’S CORNER Whisk egg mixture into remaining MERINGUE

BANANA PUDDING
Recipe adapted from Crook’s Corner,
Chapel Hill, North Carolina
Yield: 10 to 12 servings
Serve this dish warm for a real wow-factor.
8 cups half-and-half, divided
1 vanilla bean, split lengthwise
3⁄4 cup cornstarch
8 large eggs
1 cup cold unsalted butter, cubed
2 cups plus 2 tablespoons sugar,
divided
1 (11-ounce) package vanilla wafers
4 to 5 pounds medium ripe bananas
Meringue (recipe follows)
1. In a large heavy saucepan, heat 61⁄2
cups half-and-half and vanilla bean
until mixture begins to steam. (Do not
boil.) Remove from heat.
2. In a medium bowl, whisk together
cornstarch and remaining 11⁄2 cups
half-and-half until smooth. Whisk in
eggs, one at a time, until combined.
Gradually add 1 cup hot half-and-half
to egg mixture, whisking to combine.
half-and-half mixture. Cook, stirring
constantly, over medium to medium-
high heat, until mixture coats the back
of a wooden spoon, approximately
5 minutes. Reduce heat to medium-
low. Gradually add butter, stirring
until combined. Whisk in 2 cups sugar
until dissolved. Remove vanilla bean.
(Rinse, wrap in plastic wrap, and
refrigerate for another use, if desired.)
3. Preheat oven to 300°. In a 31⁄2- to
4-quart baking dish or ovenproof
bowl, layer custard, cookies, and
banana in as many layers as desired,
beginning and ending with custard.
(If using a glass dish, arrange cookies
decoratively around sides.)
4. Gently spread Meringue over
pudding, using an offset spatula
to create decorative peaks and
swirls. Sprinkle with remaining 2
tablespoons sugar.
5. Bake until top begins to color,
approximately 30 minutes. Increase
oven to 350°; bake, watching
closely, until peaks are toasted,
approximately 5 minutes more. Serve
hot, warm, or cold.
Recipe adapted from Crook’s Corner,
Chapel Hill, North Carolina
Yield: approximately 9 cups
1 tablespoon apple cider vinegar
1⁄ 4 teaspoon salt
8 large egg whites
1⁄ 4 teaspoon cream of tartar
1 cup sugar
2 teaspoons vanilla extract
1. In a large mixing bowl, swirl
vinegar and salt; pour out excess.
(The amount that remains will be
the right amount.) Add egg whites
to bowl; beat at medium speed with
an electric mixer until frothy. Add
cream of tartar; then gradually beat
in sugar. Increase speed to high; beat
until stiff glossy peaks form. Beat in
vanilla. Use immediately.
 Did we miss
your favorite?
Connect with us on
Facebook, Twitter,
and Instagram to
share your local
favorites.

hOmEmAdE iCe cReAm

& pIe kItChEn
Homemade Ice Cream
& Pie Kitchen
LOUISVILLE, KENTUCKY

With 10 locations in Kentucky, Homemade Ice Cream & Pie

Kitchen can ll your banana pudding cravings anytime. These
cozy, homey dessert havens scoop up delicious servings of
banana pudding with layers of pudding, fresh bananas, and
whipped topping all in a vanilla wafer cookie crust. While
they offer many decadent desserts, the rich banana pudding
has become a customer favorite. Take a note from regulars
and order extra whipped topping.

(multiple locations)
2232 Frankfort Ave.
502.409.6100
piekitchen.com

Comfort
RICHMOND, VIRGINIA

This laid-back restaurant lives up to its name with a casual atmosphere and delicious food. 200 W. Broad St.
While the Appalachian-inspired menu varies daily, Comfort’s banana pudding has become a 804.780.0004
menu mainstay, lest their customers revolt. The dish is made in the style of crème brûlée—a comfortrestaurant.com
custard with a ‘Nilla Wafer and butter crust, topped with caramelized banana slices. This
simple but delicious dessert is the perfect example of what Comfort does with all of their
dishes: highlight ingredients and let them shine.

M O R E P U D D I N ’
KING OF POPS
CELLAR DOOR CHOCOLATES ATLANTA, GEORGIA

This popsicle-slinging shop continues to expand from its

LOUISVILLE, KENTUCKY
This chocolate confectionary gets creative with
avors, and their banana pudding fudge is one
delicious result. With three layers of ‘Nilla Wafers in
the smooth, creamy fudge, this treat is an immensely
satisfying variation on our favorite puddin’.
1201 Story Ave.
502.561.2940
cellardoorchocolates.com
original Poncey-Highland cart location in Atlanta, and is
already in many other cities around the South, including
Athens, Savannah, Charleston, Charlotte, and Richmond.
While the roster of avors is ever-growing, one avor that
remains popular is the Banana Puddin’ pop. With a creamy
base and banana slices and ‘Nilla Wafers frozen inside,
these tasty treats are a cool and refreshing take on the
classic dessert. Follow them on social media to nd a cart
near you.
atlanta.kingofpops.net

tasteofthesouthmagazine.com / TASTE OF THE SOUTH 82

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tasteofthesouthmagazine.com / TASTE OF THE SOUTH 84

 ////// COOKBOOK SHELF

Craveable
Southern
classics
you can feel
good about
RECIPES AND PHOTOS REPRINTED WITH PERMISSION
FROM LIGHTEN UP, Y’ALL BY VIRGINIA WILLIS
(TEN SPEED PRESS, 2015)
PHOTOGRAPHY COURTESY OF ANGIE MOSIER

W
hen Virginia Willis decided she wanted to lose mother. Family memories are just a part of why I love to cook—
weight, she knew she loved food too much to live when food is cooked in the home, it just tastes better.
 her life on a diet of tasteless substitutes. Instead,
What made you want to write Lighten Up, Y’all?
she turned to her extensive food knowledge and rediscovered
I found myself in a place where I realized I wanted to lose
the healthy side of her beloved Southern cuisine. In Lighten
weight—I was not healthy, and I was not happy. So I started
Up, Y’all, Virginia shares her personal health journey through
making changes in my life. I exercised more, ate more
wonderfully rethought Southern recipes, offering hints and
healthfully, and lost weight. Then the book idea came about.
tricks she’s learned along the way to help you stay mindful of
I thought, “If I can do this, then others can as well,” and
what you eat. With recipes like Oven-Fried Okra, Smothered and
I wanted to share this with people who like my recipes.
Covered Chicken and Gravy, and Old-Fashioned Buttermilk Pie,
Virginia leaves no plate unfilled in her effort to make healthy, How is food central to the South’s personality?
delicious Southern food accessible to all. Food and Southern culture are very intertwined. So much of
Southern celebration and Southern sadness revolves around
Tell us how you got started in the kitchen.
food, from weddings and baby showers to funerals. This is a
I have always loved to cook—I was practically born in the kitchen.
part of what makes us known for our hospitality—what is more
My grandmother would sit me in one side of her double sink
kind or hospitable than to ask somebody if they would like
while she shelled peas in the other side. My earliest and fondest
something to eat?
memories are in the kitchen, where I cooked with her and my

85 TASTE OF THE SOUTH / may june 2015


What is different about the way we eat now compared
to how we ate in the past?
People got off base in terms of cooking after World War II,
when prefabricated and processed foods became popular
and spending time in the kitchen became less so. And while
convenience items and fast foods help us fit into our tight
schedules, I think we got lost on the way to the drive-thru.
You discuss a link between poverty and unhealthy diets.
The South has had economic issues, as well, which affect what
people eat. People became reliant on cheap processed foods
and fast foods. Hunger and obesity go hand and hand, but with
income and education, people tend to eat better. I wanted this
book to be very accessible in terms of recipes, ingredients, and
information to show that you can have good, fresh food that is
affordable, tasty, and good for you.
Tell us about the nutritional information you included
for each recipe.
I wanted to show just how much we actually lightened these
recipes. I was specific about what information I chose to include
because I wanted to give people the tools that they need to be
mindful of what they’re eating, or even to use in conjunction
with different healthy eating plans.
“ We define
ourselves and our lives
by the food in our kitchens
and the food on our tables.”
You say healthy eating is less of a diet and more a way of life.
Humans don’t naturally sign up for deprivation. Deprivation
can lead to depression and pain—it’s not good for your brain. If
you want healthful eating to be a part of your life, then you have
to use moderation. Using a judicious amount of ingredients is
key, and these recipes will help you do so.
How have you lightened up your recipes?
I started with my basic Southern recipes and then made them
healthier and more nutritionally dense. I took away some of
the unnecessary fats and unhealthy aspects and amped up the
nutrition so that every bite is really good for you. The best part
is that if someone didn’t tell you, you may not even realize these
recipes are lightened up versions.
What misconceptions do people have about Southern food?
When traveling around the country, I constantly hear people
talk about the unhealthiness of Southern food. But Southern
food has so much to do with vegetables and historically is such
a fresh cuisine. The South is more than fried chicken, despite
what is sometimes represented in the media. And that’s the
heart of this book—Southern food can be healthy as well as
flavorful.
tasteofthesouthmagazine.com / TASTE OF THE SOUTH 86

BASIL-PEACH CHICKEN
BREASTS
Recipe adapted from Lighten Up, Y’all
by Virginia Willis (Ten Speed Press, 2015)
Yield: approximately 6 servings
The technique of starting this dish
on the stovetop and finishing in the
oven helps prevent dry, overcooked
chicken.
3 boneless, skinless chicken
breasts (about 11⁄ 2 pounds)
Kosher salt and ground black
pepper, to taste
1 tablespoon olive oil
1 shallot, thinly sliced
1 teaspoon grated fresh ginger
2 garlic cloves, finely chopped
12 basil leaves, finely chopped
1⁄ 2 to 1 cup reduced-sodium chicken
broth
4 large peaches, peeled, pitted,
and sliced 1⁄ 4 -inch thick (about
2 cups)
Garnish: fresh basil leaves
“Bright and slightly sweet,
peaches and basil are a
great flavor combination.”
1. Preheat oven to 350°. Pat chicken
dry with paper towels. Sprinkle with
salt and pepper.
2. In a large ovenproof skillet, heat
olive oil over medium-high heat until
shimmering. Add chicken; cook until
browned, approximately 2 minutes
per side. Remove chicken from pan,
and set aside.
3. Reduce heat to medium. Add
shallot; cook until softened,
approximately 3 minutes. Add ginger
and garlic, stirring constantly, until
fragrant, 45 to 60 seconds. Add
basil, desired amount of broth, and
peaches. Return chicken to skillet,
turning to coat.
4. Bake until juices run clear when
chicken is pierced with a knife,
approximately 15 minutes. Garnish
with basil, if desired.
CREAMED CORN-STUFFED
TOMATOES
Recipe adapted from Lighten Up, Y’all
by Virginia Willis (Ten Speed Press, 2015)

Yield: 6 servings

Creamed corn is one of summer’s most

precious gifts.

6 medium fresh tomatoes

2 teaspoons olive oil
2 cups fresh corn kernels (from “The Secret to
1
about 4 ears)
poblano chile, seeded and finely Southern
chopped
Pecan
Pies”
Kosher salt and ground black
pepper, to taste
3 tablespoons fresh grated
Pecorino-Romano cheese
1 teaspoon chopped fresh thyme
1⁄ 4 cup bread crumbs

1. Preheat oven to 350°. Using

a serrated knife, slice tops from
tomatoes; discard. Remove hard
cores, and discard. Using a melon
baller or spoon, scoop out seeds and
pulp to create a shell. (Reserve juices
and pulp.) Using your hands or a fork,
mash pulp and seeds until almost
smooth but slightly chunky. Set aside. GOLDENEAGLESYRUP.COM
2. In a large skillet, heat olive oil over
medium heat. Add corn and poblano; FAYETTE, AL
season with salt and pepper. Cook,
stirring occasionally, until corn is 205-932-5294
tender, 8 to 10 minutes. Add reserved
tomato mixture; cook, stirring
occasionally, until liquid is absorbed
and skillet is dry, approximately 3
minutes. Stir in cheese and thyme.
Season with additional salt and
pepper, if desired.
3. In a small baking dish, arrange
tomatoes cut-side up. Spoon corn
mixture into tomatoes; sprinkle with
bread crumbs. Snowden
4. Bake until filling is heated through Sausage Company
and tomatoes are tender, 20 to 25
minutes.
Great for the Grill
Andalusia, Alabama
334-222-6042
snowdensausage.com
////// FAMILY FAVORITES share with us!
IF YOU HAVE A TREASURED
FAMILY RECIPE YOU’D

low & slow LIKE TO SHARE, E-MAIL US AT

TASTEEDITOR@HOFFMANMEDIA.COM

barbecue A summer-friendly recipe from a reader

SLOW-COOKER
COLA-BARBECUE PORK
Recipe courtesy Gerry Finley,
Slidell, Louisiana

Yield: 8 to 10 servings

Sweet and spicy, this fuss-free

Boston butt is an instant crowd
pleaser.

1 cup cola, such as Coca-Cola

1⁄ 2cup ketchup
1 tablespoon salt
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon smoked paprika
11⁄ 2
teaspoons ground red
pepper
1 (51⁄ 2 -pound) bone-in Boston
butt
1 tablespoon vegetable oil
Barbecue sauce, to serve

1. In a medium bowl, stir

together cola and ketchup; pour
into a 6-quart slow cooker.
2. In a medium bowl, stir
together salt, garlic powder,
onion powder, paprika, and red
pepper. Rub pork with oil. Rub
spice mixture on pork, coating all
sides. Place in slow cooker.
3. Cover, and cook on low 8
hours. Remove pork from slow
“Some folks say cooker, reserving 1 cup cooking
cooking pork in a liquid. Remove bones and fat;
slow cooker isn’t true discard. Shred meat, and return
barbecue, but that’s to slow cooker. Pour reserved
cooking liquid over shredded
because they haven’t
pork. Serve with barbecue sauce
tasted this recipe!”
and your favorite side dishes,
—Gerry Finley
if desired.
 For our store locator, to place an
order, or for wholesale pricing;
contact us:
936-537-0577
terri@unclebobssauces.com
www.UncleBobsSauces.com

tasteofthesouthmagazine.com / TASTE OF THE SOUTH 92


////// RECIPE INDEX
The South’s Finest Shelled
and Candy Pecans
106 Victoria Street
L
Louisville, AL 36048
334-266-5388
1-800-697-3226
lpcpecan@ala.net
www.louisvillepecan.com
95 TASTE OF THE SOUTH / may june 2015
DESSERTS
Banana Pudding Pie 55
Banana Pudding Pops 24
Buttermilk Chess Pie 51
Chocolate and Strawberry Ice Cream
Sandwiches 28
Classic Southern Pound Cake 68
Coconut Cream Pie 52
Creamy Chocolate Icebox Pie 56
Crook’s Corner Banana Pudding 80
Easy Lemon Icebox Pie 54
Lemon-Blueberry Buttermilk Pound
Cake 71
Marbled Pound Cake 69
Peanut Butter Pie 53
Pound Cake Cookies 72
Strawberry Cream Cheese Pound
Cake 70
GLAZES, SAUCES & TOPPINGS
Asian Sticky Sauce 40
Barbecue Sauce 39
Buttermilk Glaze 71
Coconut Whipped Cream 52
Meringue 80
Orange-Chipotle Barbecue Sauce 40
Strawberry Sauce 70
MAIN DISHES
Asian Sticky Ribs 40
Baby Back Ribs 39
Basil-Peach Chicken Breasts 87
Brisket and Biscuits 32
Brisket Tacos 32
Classic Beef Brisket 31
Classic Dry Rub Ribs 39
Orange-Chipotle Ribs 40
Pulled Pork Enchilada Casserole 36
Pulled Pork Sandwiches with Fried Pickled
Okra 36
Slow-Cooker Cola-Barbecue Pork 90
Smoked Chicken 33
Smoked Chicken and Greens Casserole 34
Smoked Chicken Salad 34
Smoked Pork Shoulder 35
VEGETABLES, SALADS, & SIDES
Carrot-Poblano Slaw 42
Collard Greens with Tomatoes 48
Creamed Corn-Stuffed Tomatoes 88
Creamy Coleslaw 42
Double-Fried Spicy Fries 27
Easy Three-Bean Salad 44
Make-Ahead Baked Beans 43
Potato Salad with Olives and Bacon 46
Quick Skillet Greens 47
Southern Potato Salad 45
MISCELLANEOUS
Daddy’s Spicy Slaw 27
Easy Skillet Chili 27
BRISKET AND BISCUITS
page 32

tasteofthesouthmagazine.com / TASTE OF THE SOUTH 96

////// DISHING WITH

The Southern
Lady Cooks
W 
hen Judy Yeager retired from her job
with the state of Kentucky, where she
worked for 27 years, she started her
website, The Southern Lady Cooks, so she could share
her favorite recipes. Judy loves spending time in the
kitchen cooking for family and friends, writing, and
photographing all of the recipes on her website and in
her first cookbook, Sweet Things. Pull up a chair, grab a
glass of sweet tea, and visit with Judy for a spell.
Most requested recipes?
Easy Christmas Divinity and Southern Jam Cake.
Three ingredients that are always in your pantry?
I love to bake, and I always have spices (cinnamon is my
favorite!), oats, and chocolate chips.
Favorite slow-cooker recipe?
Pulled pork barbecue.
Ultimate comfort food?
Chicken and dumplings.
Favorite midnight snack?
If it’s savory and fried, I simply can’t resist it—fried
chicken, mozzarella sticks, French fries, and onion rings
are all on the list.
Ideal summer meal?
Barbecued pork chops, fried green tomatoes and
okra, Southern baked beans, potato salad, hot-water
cornbread, sweet iced tea, and deep-dish blackberry
cobbler with ice cream.
Favorite way to eat a tomato?
Right out of the garden while warm from the sun. I add
just a little salt.
Recipes that best represent your home state of
Kentucky?
Kentucky Bourbon Balls, Kentucky’s Woodford
Pudding, Kentucky Bread Pudding with Bourbon
Sauce, Kentucky Chocolate Chip Bourbon Pie (Derby
Pie), and Kentucky Butter Cake with Rum Sauce.
Favorite birthday cake?
Spice cake. My birthday is in the latter part of
September, when fall is just beginning to be in the
Kentucky air. I love anything with pumpkin and spice
that time of the year, and the Bourbon and Pumpkin
Spice Cake on my website is always a favorite.

Find most of the recipes mentioned above and

purchase Judy’s cookbook Sweet Things at
thesouthernladycooks.com. For daily recipes,
follow her on Facebook, Twitter, Instagram, and
Pinterest.
Matt & Norman Saurage
4th & 3rd Generation, Owners

For four generations, our family has been selecting,

roasting and perfecting the best coffee beans in the
world – only the top 10% – so every cup is as rich
and flavorful as it can be. Welcome to the family.

Our story continues at

Community yCoffee.com
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