2020 Summer Cookbook

Summer APPS • MAINS •

SIDES • DESSERTS

2020

A SPECIAL SECTION OF THE

SUNDAY, JUNE 28, 2020

2020 SUMMER COOKBOOK

Summer 2020

About this section

From Maine to California, the Pacific Northwest to Florida — we are glad that summer’s almost here!

In this special edition from Gannett’s Southern Kitchen, you’ll find dozens of recipes for chillin’ and grillin’, no matter what part of the USA you do it in.

Southern Kitchen was created to share the stories, recipes and heritage of Southern food and culture in today’s South — the South that praises locally made, rejoices in diversity and revels in finding the perfect balance of traditional and modern. For more, go to southernkitchen.com (and sign up for the newsletter) or follow them at: • facebook.com/SouthernKitchen • instagram.com/southkitch • youtube.com/SouthernKitchenVideos

I N S I D E 2

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Your guide to a spectacular summer cookout Better hot dog toppings

STAFF Editor

Steak it till you make it

LISA GLOWINSKI Copy editor MICHAEL TOESET

9 superb salads

Art director TONY FERNANDEZ-DAVILA

4 stunning sides

Cover photo: Freepik All photos from Southern Kitchen unless otherwise noted

Grown-up spins on a summertime classic Make ice cream at home

©2020 GANNETT CO. INC. ALL RIGHTS RESERVED

2020 SUMMER COOKBOOK

CHAPTER I

FREEPIK.COM

HAVE A COOKOUT

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2020 SUMMER COOKBOOK

Your guide to a spectacular

SUMMER COOKOUT

By Rachel Taylor and Kate Williams Southern Kitchen

It’s time to pull out our Webers and Big Green Eggs and get grilling, smoking and barbecuing.

As with all great gatherings — when it’s safe to gather again, that is — food will be the center of every cookout you throw this summer. Embrace the fact that all of your guests will likely crowd around your grill for most of the party.

Make sure you’ve got dishes on your menu that can come off the grill quickly for those early arrivers, as well as bigger, show-stopping mains that may take a bit longer to cook.

APPETIZERS

W

e love these grilled oysters because of the amazing smoky flavors they take on while being poached on the grill in their own liquor and garlicky Parmesan butter. For non-shellfish fans, chicken wings or Country Ham N’ Peach Bites are always a winner. These easy-toeat handhelds can act as an appetizer or be the main entrée.

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Grilled Oysters with Garlic Parmesan Butter Serves: 2 • 8 tablespoons (1 stick) unsalted butter, softened • ½ cup grated Parmigiano-Reggiano • ¼ cup chopped Italian parsley • Juice of ½ lemon • 1 clove garlic, finely minced • Kosher salt and freshly ground black pepper • 12 freshly shucked oysters, on the half-shell Heat a grill to medium-high (400 to 450 degrees). In a medium bowl, use a rubber spatula to combine the butter, ¼ cup of the cheese, the parsley, lemon juice and garlic until completely combined. Season to taste with salt and pepper.

When the grill is hot, place 1 tablespoon of the garlic butter on top of each oyster, then top with the remaining cheese. Place the oysters directly on the grill grates,

shell-side down, and close the lid. Cook until the cheese has melted and edges of oysters have curled slightly, 3 to 5 minutes. Serve immediately.

2020 SUMMER COOKBOOK

Grilled Chicken Wings Serves: 6 • 1 cup vegetable oil • ½ cup soy sauce • 4 cloves garlic, minced • 1 tablespoon fresh lemon juice • 4 pounds chicken wings In a medium bowl, whisk together the oil, soy sauce, garlic and lemon juice.

Place wings inside a large zipper-lock bag and pour the marinade over the wings.

Seal the bag, making sure to remove all the air from the bag, place the bag in a baking dish, refrigerate and marinate for a minimum of 4 hours.

Heat the grill to 350 degrees.

Remove wings from the bag and arrange in a single layer in a baking dish or directly on your grill grates, taking care to tap off the excess marinade.

Cook for 30 minutes, then adjust the temperature to 425 degrees, and grill for another 15 minutes. Serve.

Southern Kitchen’s chef Jeffrey Gardner recommends keeping an eye on the temperature of the grill. “Make sure the heat doesn’t get too high, or else the skin will burn before the meat is cooked,” he explained.

“A temperature of 350 degrees or lower is optimal.”

Country Ham N’ Peach Bites Serves: 6 to 8 • ¼ cup orange blossom or other mild honey • ¼ teaspoon red pepper flakes • 4 ripe peaches • 4 ounces shaved country ham or prosciutto • Fresh basil, for garnish

PHOTO CREDIT: LISA LOTTS

In a small microwave bowl, combine the honey and pepper flakes. Microwave on high heat until the honey is hot and very loose, 20 to 30 seconds. Stir to combine.

Peel the peaches, slice them in half and remove the pit.

Cut each of the peach halves into four wedges. Wrap the peaches with the country ham and arrange on a serving tray.

Drizzle the peaches with the spiced honey. If using small basil leaves, garnish the peaches with individual leaves.

If your basil is larger, slice the leaves into thin ribbons and sprinkle over the peaches. Serve.

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2020 SUMMER COOKBOOK

MAINS Burgers are an obvious and delicious choice for any cookout, and they work especially well for smaller gatherings. To help you cut down on prep time the day of the cookout, form the patties the night before. For the perfect burger, use an 80-to-20 ratio of lean to fat, which will keep the burgers from drying out during the grilling process.

Start with a very hot grill and lightly brush the exterior of the burgers with oil before placing them on the grates. Once they are on the grill move them as little as possible and let them cook with the lid closed.

If you’d prefer a little less red meat, whole chickens are particularly well-suited to a low-and-slow grilling approach. While we like grilling this smoke-roasted chicken on a Big Green Egg, you can use any type of grill.

Another classic choice are grilled pork chops, which we love to brine in apple juice and bourbon before smoking. Or for a boozier take, try our grilled beer brined pork chops.

Big Green Egg Smoke-Roasted Chicken Serves: 2 to 4 • 1 (3-to 4-pound) whole frying chicken, backbone removed • Kosher salt and freshly ground black pepper • 2 tablespoons vegetable oil Dry both sides of the chicken thoroughly with paper towels, then season generously with salt and pepper.

Place on a wire rack on a rimmed baking sheet and refrigerate, uncovered, for 3 hours. Remove from the refrigerator and let rest at room temperature for 1 hour.

While chicken is resting at room temperature, heat a Big

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Green Egg to 400 degrees. Lightly brush the grill grates with vegetable oil.

When the grill is hot, place the chicken on the grill, skin side-down. Cook for 15 minutes, then flip and cook until an instant-read thermometer inserted into the deepest part of the thigh reads 160 degrees, 30 to 45 minutes. Let rest for 10 minutes before carving. Serve.

When cooking a spatchcocked chicken on the Big Green Egg, you have the freedom to use virtually any type of brine, marinade or rub to customize the flavors to your liking. This is simply a blueprint for the basic technique.

2020 SUMMER COOKBOOK

Grilled Beer-Brined Pork Chops Serves: 2 • 2 bone-in pork loin chops, each about 1 inch thick • 1 (12-ounce) lager beer • 1 cup water • ½ cup soy sauce • ½ cup honey • 3 cloves garlic, smashed • Kosher salt and freshly ground black pepper Place the pork chops into a gallon-size zipper lock bag. Add the beer, water, soy sauce, honey and garlic. Seal the bag, taking care to remove all of the excess air, then gently massage to mix ingredients. Place the sealed bag inside of a baking dish and refrigerate for 8 hours.

Transfer to a plate and use paper towels to pat off excess liquid. Discard the brine.

Heat a grill to high heat (500 to 700 degrees). Season the pork chops on both sides with salt and pepper, then place onto the grill at a 45-degree angle. If you think of the grill as a clock, start the chops facing 10 o’clock. Cover and cook for 4 minutes, then give the pork a 90-degree twist, moving them to face 2 o’clock. Cook, covered, for 4 more minutes. Flip the chops, cover the grill, and cook on the second side until an instant-read thermometer shows an internal temperature of 135 degrees, 6 to 8 minutes. Let rest for 10 minutes before slicing.

Serve.

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SIDES Some of the most appetizing salads feature grilled veggies. In our Grilled Eggplant and Summer Fig Salad, the smoky char on the eggplant helps to highlight the sweetness of the figs. Peppery arugula and creamy ricotta balance all of the ingredients together into a tasty, harmonious bite.

You’ll also find us grilling zucchini and yellow squash, which make a surprisingly good warm salad base. To add more depth to the flavors of the dish lightly toast the pecans to bring out a more intense nuttiness, which shines through against the lightly charred flavors of the veggies.

Grilled Eggplant and Summer Fig Salad Serves: 4 For the eggplant: • 1 large eggplant (about 1 ½ pounds), sliced into ½inch thick rounds • ½ cup extra-virgin olive oil • Salt and freshly ground black pepper For the salad: • 4 cups baby arugula • 12 ripe Black Mission or Brown Turkey figs, halved • 1 cup yellow grape tomatoes, halved • 1/3 cup extra-virgin olive oil • 2 tablespoons balsamic vinegar • Salt and freshly ground black pepper • 12 thin slices aged country ham or prosciutto, torn into large pieces • ½ cup ricotta cheese

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To make the eggplant: Heat a grill or grill pan to medium-high. Toss the eggplant with the olive oil and season with salt and pepper. Grill the eggplant on both sides until softened. Transfer to a plate and refrigerate until cool.

To make the salad: In a large bowl, combine the arugula, figs and tomatoes.

Drizzle with the olive oil and vinegar, then season lightly with salt and pepper.

Lay two to three slices of grilled eggplant on each of four serving plates. Divide the tossed salad on top of the eggplant on each plate.

Scatter small spoonfuls of ricotta over each salad, then top with the country ham. Serve immediately.

2020 SUMMER COOKBOOK

Grilled Zucchini and Summer Squash Salad Serves: 4 • 1 cup pecan halves, coarsely chopped • 2 zucchini, ends removed and sliced lengthwise into ¼-inch planks • 2 yellow squash, ends removed and sliced lengthwise into ¼-inch planks • ½ cup extra-virgin olive oil • Kosher salt and freshly ground black pepper • ½ cup fresh Italian parsley • 3 tablespoons balsamic vinegar • ¾ cup ricotta cheese

toss the zucchini and yellow squash in a large bowl with ¼ cup of the olive oil and season with salt and pepper.

Heat the oven to 350 degrees. Place the pecans on a baking sheet or in a dry skillet.

When the oven is hot, bake until fragrant and lightly browned, about 8 to 10 minutes. Let cool.

Add the parsley, vinegar, toasted pecans and remaining ¼ cup olive oil. Season to taste with salt and pepper.

Heat a grill or grill pan over high heat until lightly smoking. While the grill is heating,

Evenly arrange the zucchini and squash on the grill and cook until grill marks are visible, about 3 minutes. Working quickly, flip and cook until lightly charred on the second side and the vegetables have softened in the center, about 2 more minutes. Transfer to a large bowl.

To serve, arrange a small pile of salad in the center of each place. Top each salad with a few dollops of ricotta cheese and serve warm.

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2020 SUMMER COOKBOOK

DESSERTS When it comes to sweets, you’ll want to think make-ahead. Make sure your desserts are also well-suited to sit out in the heat — you’ll be far happier if you skip things topped with delicate frostings or meringues.

If you want to go full-on patriotic for Memorial Day or July 4, get on the flag cake train.

Our recipe is made with a sturdy, pudding-based topping and is bursting with flavor, thanks to a strawberry Jell-O syrup. Get your kids in on the fun by asking them to help decorate.

Our fruit pizza is also a popular choice on the Southern Kitchen team — not only is it tasty, it is also very easy to eat out-of-hand.

Strawberry Poke Flag Cake Serves: 16 to 20 • ½ cup (8 tablespoons) salted butter, softened • 4 large eggs • 1 ¼ cup milk • 1 (15.25-ounce) box white cake mix, such as Betty Crocker Super Moist • 1 cup boiling water • 1 (3-ounce) box strawberry Jell-O • ½ cup cold water • 1 (8-ounce) container Cool Whip • 1 (3.4-ounce) box instant vanilla pudding, such as Jell-O • 1 pint blueberries • 2 pints raspberries

In a large bowl, beat together the butter and eggs with an electric mixer until combined. Beat in the milk, followed by the cake mix. Pour into a 9- by 13-inch baking dish and bake until a toothpick inserted in the center comes out clean, about 30 minutes. Let cool, in the baking dish, to room temperature.

Once cool, use a skewer to poke holes all over the cake.

In a medium bowl, stir together the boiling water and the strawberry Jell-O. Stir in the cold water and then immediately pour over the cake, letting the mixture soak into the holes.

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PHOTO: RAMONA KING

Heat the oven to 350 degrees.

In a second medium bowl, stir together the Cool Whip and pudding mix until thoroughly combined.

Spread in an even layer over the cake. Cover and refrigerate for at least 4 hours or, preferably, overnight.

When ready to serve, use the blueberries to create the upper left quadrant of the flag, leaving white space to represent stars. Use the raspberries to create the red stripes of the flag. Cut into slices and serve.

2020 SUMMER COOKBOOK

Fruit Pizza Serves: 8 to 10 • 1 cup (2 sticks) salted butter, softened • ¾ cup powdered sugar • 2 cups all-purpose flour • 1 (12-ounce) bag white choclate chips (melted with double boiler, cooled but not solid) • 8 ounces cream cheese, softened • 1/3 cup heavy cream • Small, colorful fruit, such as blueberries, blackberries, sliced strawberries and drained canned mandarin orange slices • Orange marmalade • Water, as needed Heat the oven to 350 degrees.

In a large bowl, beat together the butter and powdered sugar with an electric mixer until light and fluffy. Add the flour and, on low speed, beat until combined. Spread the dough out into an even layer in a tart pan or a parchment-lined pizza pan. Bake until golden brown, about 25 minutes. Let cool to room temperature.

Meanwhile, place the white chocolate in a medium bowl and set over a small saucepan of simmering water. Let the chocolate melt slowly, stirring as needed. Once melted, transfer to a large bowl.

Add the cream cheese and heavy cream and beat with the electric mixer until smooth. Spread in an even layer over the cooled crust.

Arrange the fruit in a decorative pattern over the white chocolate frosting.

In a small bowl, whisk together a tablespoon or two of the marmalade with just enough water to become spreadable. Brush over the fruit and frosting to form a glossy coat. Serve.

PHOTO: RAMONA KING

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2020 SUMMER COOKBOOK

DRINKS BEER

WINE

Everyone has their own preference and taste when it comes to beer, but we’ve got a few recommendations if you’re not a beer connoisseur.

Session IPAs are full of flavor and have lighter body (and lower ABV) while still being slightly richer than regular pale ales, making it the perfect beer to sip on throughout the day.

We also recommend craft lagers and pilsners. Anything with a low ABV will allow you to enjoy a day filled with drinking without getting too intoxicated to enjoy the fun and games at a cookout.

When choosing wines to serve at your cookout, think about light white wines and rosés that can be chilled. Another great way to drink wine is by creating sangria.

You can use red wine, white wine or even sparkling wine to create a refreshing party drink.

PHOTOS FREEPIK.COM

COCKTAILS

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For an easy-to-make batched cocktail, look no further than Southern Kitchen’s Punch. To save time you can make it the night before your outdoor gathering and keep it cool with an ice ring made by freezing a bottle of water in a ring-shaped cake pan.

If it’s strawberry season, blend these little bites of heaven with tequila and triple sec to create a frozen strawberry margarita.

2020 SUMMER COOKBOOK

Southern Kitchen’s Punch Serves: 10 to 18 • 1 ½ cups strongly brewed Earl Grey tea • 1 ½ cups bourbon • ¾ cups fresh lemon juice • ½ cup honey • ½ cup brandy • ¼ cup fresh orange juice • Zest from 3 lemons • Zest from 1 orange • 1 teaspoon orange bitters • 1 (750 ml) bottle champagne • 20 ounces Red Rock ginger ale (or other spicy ginger beer) • Freshly grated nutmeg Mix the tea, bourbon, lemon juice, honey, brandy, orange juice, lemon zest, orange zest and bitters in a glass pitcher and let sit overnight in the fridge.

Strain the citrus zest out of the punch mixture. Pour the punch mixture into a large punchbowl and stir in the champagne and ginger ale. Grate nutmeg over the top and serve.

PHOTO: RAMONA KING

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2020 SUMMER COOKBOOK

Frozen Strawberry Margaritas Serves: 4 to 6 • 1 (12-ounce) can frozen limeade concentrate • 8 ounces silver tequila • 8 ounces fresh strawberries, halved, plus more for garnish • 4 ounces triple sec • Ice cubes In a blender, combine the limeade, tequila, strawberries and triple sec. Fill the blender with ice and blend until your desired consistency is reached. Pour into margarita or rocks glasses, garnish with a strawberry and serve immediately.

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2020 SUMMER COOKBOOK

SETUP AND LOGISTICS If you are throwing a large event, you’ll likely want to source an extra grill or two. Ask around when you start sending out party invites; easy-to-move kettle grills are likely going to be your best bet here. Set up all of your grills in a cluster to make your life easier, and be sure to stock up on charcoal.

If you can’t get your hands on extra grills, you’ll likely want to plan on some of your menu being cooked indoors. Prepare appetizers in advance, and put them out on a large table in the backyard. Focus on grilling your entrees.

To make sure your guests flow throughout the party, we also suggest setting up a couple of different drink stations. We love using steel and enameled tubs to hold ice, beer and chilled wine. Large drink dispensers can serve water, lemonade or Arnold Palmers. And if you’d like to go the cocktail route, consider stocking up on enameled pitchers and tumblers for a classier alternative to plastic cups.

Respect all federal and local rules for gatherings because of COVID-19.

ACTIVITIES While you and your guests will certainly be doing a lot of eating and drinking, you’ll also want some activities to keep the party flowing and guests entertained. Weather permitting, outdoor games like cornhole and backyard Jenga are fun for guests of all ages. See if anyone has a bocce ball set or two and turn a side yard into a bocce ball court. If you don’t have a big pool think about setting up a kiddie pool or a Slip ’N Slide so your tiny guests can stay cool in some refreshing water throughout the day.

No party is complete without great music in the background. Using wireless Bluetooth speakers have music playing and guests dancing throughout the cookout.

After the burgers have been consumed keep the grills going and start making s’mores.

Create a s’mores station near the grills so people of all ages can keep their sugar high going with the toasted marshmallow, melted chocolate treats.

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2020 SUMMER COOKBOOK

BETTER WAYS TO TOP A HOT DOG Is there a more uniquely American experience than grilling hot dogs in the backyard during the summer?

The ease of preparation can’t be beat: Throw wieners on the grill, cook until the desired level of char is achieved, sandwich between a bun and top with preferred condiments.

Of course, we like to pull out more than just ketchup and mustard at our cookouts. A rainbow of toppings can dress up any ol’ hot dog, and most are quick and easy to make. If you, too, are a little bored with store-bought squeeze bottles and want to jazz up your dogs a bit, try these fun toppings to take your hot dog game to the next level.

PHOTOS: RAMONA KING/FREEPIK

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HOMEMADE KETCHUP AND MUSTARD It’s difficult to argue against putting mustard on a hot dog. Ketchup might engender more of a divided response; however, making both condiments from scratch will all but certainly make you the talk of the patio.

While there are quite a few ingredients in homemade ketchup, the spices and aromatics add a beguiling depth of flavor that has more in common with a steak sauce than store-bought ketchup. Feel free to play around with the amount of vinegar, sugar and salt, depending on your flavor preferences.

Our mustard recipe is a perfect facsimile for yellow ballpark mustard. Using a small amount of Wondra flour will thicken without making the mustard lumpy or gummy, as all-purpose flour or cornstarch might. Simply combine all ingredients in a saucepan and simmer, whisking constantly. Once the mixture thickens, you’re ready to add it to hot dogs, burgers, sausages or grilled meats.

Homemade Ketchup Makes 4 cups • 2 tablespoons extra-virgin olive oil • ½ small yellow onion, diced • 4 cloves garlic, minced • 1 tablespoon kosher salt, plus more to taste • 1 teaspoon dry mustard powder • 1 teaspoon ground coriander • ½ teaspoon freshly ground black pepper • ½ teaspoon ground allspice • ¼ teaspoon ground cloves • 1 (15 ounce) can diced tomatoes, drained

• 1 cup apple cider vinegar • 1 (6 ounce) can tomato paste • ¼ cup light brown sugar, packed • ¼ cup honey • ¼ cup granulated sugar • ¼ cup white wine • 2 tablespoons molasses In a large saucepan, heat the olive oil over medium heat. When the oil starts to shimmer, add the onion and cook, stirring frequently, until translucent, 5 to

7 minutes. Add the garlic and cook, stirring, until fragrant, about 1 minute. Add the salt, mustard, coriander, pepper, allspice and cloves and cook, stirring constantly, until fragrant, about 1 minute.

Add the remaining ingredients and simmer until slightly thickened, 20 to 30 minutes. Remove from the heat and pureé in a blender in batches until completely smooth. Taste and season with salt if needed. Transfer to a container and store in the refrigerator until ready to serve.

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Homemade Yellow Mustard Makes 2 cups • 1 cup water • 1 cup dry mustard • ¾ cup white distilled vinegar • 2 teaspoons Wondra flour • 2 teaspoons kosher salt • ½ teaspoon ground turmeric • ¼ teaspoon garlic powder • ¼ teaspoon paprika In a medium saucepan whisk together all ingredients until smooth. Bring the mixture to a boil over medium heat, then reduce the heat to medium-low. Gently simmer, stirring frequently, until the mustard has thickened, 15 to 20 minutes. Remove from the heat and let cool. Transfer to a container and refrigerate until ready to serve.

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2020 SUMMER COOKBOOK

GRILLED TOPPINGS A true workhorse condiment, this salsa made from grilled pineapple can work on anything from burgers and hot dogs to pork tacos and grilled fish.

Using the grill to char fresh pineapple mellows some of its natural acidity while amplifying its sweeter qualities. A hefty dose of lime juice and some sharp red onion prevents the salsa from becoming too cloying. Once the salsa is assembled, it should stay fresh for two days.

If you want to riff on a standard coleslaw, try grilling the cabbage before slicing to add a charred, smoky flavor. To do so, cut the cabbage into quarters — leaving the core attached to keep the wedges intact — and grill until browned on the surface. To make sure the dressing absorbs into the warm cabbage, we’re using a bright citrus vinaigrette instead of a more traditional mayonnaise. The red wine vinegar and the floral qualities of the orange beautifully contrast to a savory hot dog. In case you miss the mayo, you can always add it as a finishing condiment; it would still bring richness, but run less risk of becoming watery like coleslaw dressing might.

For a topping inspired by elotes, or Mexican street corn, grill a few whole ears right before tossing the hot dogs on the grill, then slice off the charred kernels. Mix in queso fresco, mayo, lime juice and chile powder, and you’re all ready to serve. Feel free to alter the proportions of cheese and mayonnaise to suit your preferences, and don’t forget to add a final sprinkle of chile powder and fresh cilantro to the assembled dog.

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2020 SUMMER COOKBOOK

Grilled Mexican Street Corn Serves: 4 • 4 ears yellow corn, shucked • ½ cup mayonnaise • Juice of ½ lime • ½ cup crumbled cotija cheese • 2 teaspoons chili powder • Fresh cilantro leaves, for serving Heat a grill over medium-high heat. Place the corn on the grill and cook, turning occasionally, until lightly browned on all sides, about 15 minutes. Let cool slightly.

While the corn is cooling, combine the mayonnaise and lime juice in a small bowl. Spread the mayonnaise evenly on the corn, then sprinkle with the cheese and chili powder. Serve garnished with cilantro.

Grilled Pineapple Salsa Serves: 8 • 1 ripe pineapple, peeled, cored and sliced into ½-inch-thick slabs • 1 red bell pepper, seeded and finely diced • ½ red onion, finely diced • 1 jalapeño pepper, finely diced • ½ bunch fresh cilantro, finely chopped • Juice of 2 limes • 2 tablespoons honey • Kosher salt and freshly ground black pepper Heat a grill to medium-high heat. Place the pineapple directly on the grill and cook until grill marks have formed, 3 to 5 minutes. Use a spatula to flip and cook for another 2 minutes. Transfer the pineapple to a baking sheet and let cool.

Slice the cooled pineapple into ½-inch cubes and place inside a large mixing bowl. Stir in the bell pepper, onion, jalapeño, cilantro, lime juice and honey. Season to taste with salt and pepper. Serve.

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Grilled Coleslaw Serves: 6 to 8 • 1 small head green cabbage, quartered • 1 small head red cabbage, quartered • ½ cup extra-virgin olive oil • Kosher salt and freshly ground black pepper • 2 large carrots, peeled and grated • 5 scallions, thinly sliced • Zest and juice of 1 orange • ¼ cup red wine vinegar Heat a grill over high heat.

Lightly brush the surface of the cabbage with 2 tablespoons of olive oil and season with salt and pepper. Place the cabbage on the grill,

cut-side-down, and grill until lightly charred, about 5 minutes. Turn the cabbage onto the other cut side and grill for another 5 minutes.

Transfer to a cutting board. Once the cabbage is cool enough to handle, remove the core and slice ½ inch thick.

In a large bowl, combine the sliced cabbage with the carrots and scallions. Add the orange juice and zest, vinegar and remaining olive oil, and toss to combine. Season to taste with salt and pepper.

Serve warm or chilled.

2020 SUMMER COOKBOOK

Pickled Peach Salsa Makes about 3 cups For the pickled peaches: • 1 cup water • 1 cup sugar • ½ cup apple cider vinegar • 2 tablespoons kosher salt • 1 tablespoon pickling spice • 3 ripe peaches, pitted and finely diced For the peach salsa: • 1 cup diced pickled peaches • 3 ripe peaches, pitted and finely diced • ½ red onion, finely diced • ½ bunch fresh cilantro, roughly chopped • 1 jalapeño pepper, minced • Juice of 2 limes • 2 tablespoons extra-virgin olive oil • Kosher salt and freshly ground black pepper To make the pickled peaches: In a small saucepan, combine the water, sugar, vinegar, salt and pickling spice. Simmer until both the sugar and salt dissolve, about 5 minutes. Pour through a strainer into a medium bowl and add the peaches.

Let cool and then refrigerate for 2 hours.

To make the peach salsa: Remove the pickled peaches from the brining liquid and place in a medium bowl. Stir in the fresh peaches, onion, cilantro and jalapeño. Stir in the lime juice and olive oil, season to taste with salt and pepper, and serve.

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2020 SUMMER COOKBOOK

STEAK IT Till you make it

By Ryan Shepard Southern Kitchen

TO GRILL OR TO GRIDDLE? All a mouthwatering steak really needs is heat, salt and pepper. That being said, there are pros and cons to each cooking technique depending on your desired result.

If you want a steak that has those distinctive grill marks and the kiss of smoke that we all attribute to summertime fun, cooking your steak over a hot grill is the way to go.

If you’re more of a fan of tender meat in a sizzling pan, look no further than your trustiest castiron skillet. Pan-searing a steak builds flavor through the Maillard reaction and gives you a heck of a meat crust.

There are few greater joys than the experience of a perfectly cooked steak in a well-seasoned skillet. Put some butter and herbs in there and I challenge you to find a better piece of meat served anywhere.

Making a good steak is like learning how to ride a bike — once you get it down you’ll always know how to do it. However, people are often confused as to which recipe or technique to use. The answer, of course, depends on a few things, such as the cut of meat you’re planning on working with, what ingredients you have at home and just plain old personal preference.

No matter whether you’re searing filet mignon in butter or cooking a marbled New York strip on a hot grill, we’ve got the recipes to make sure that you’re delivering restaurant-quality steaks time and time again.

PHOTOS: RAMONA KING | FREEPIK

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Recipes Once you’ve chosen your favorite cooking method, it’s time to get down to business. Here are some of our favorite steak recipes, for both cooking on the grill and in a ripping hot skillet.

Marinated Grilled Skirt Steak Serves: 2 • ¾ cup extra-virgin olive oil • Juice of 1 orange • Juice of 2 limes • 5 cloves garlic, minced • 2 (8-ounce) inside skirt steaks, trimmed of excess fat • Kosher salt and freshly ground black pepper In a medium bowl, whisk together the olive oil, orange juice, lime juice and garlic. Place the steaks in a baking dish and pour the marinade on top. Coat

steaks thoroughly with the marinade, then refrigerate for 1 hour, turning once after 30 minutes.

Heat a grill to high heat (500 to 700 degrees). Remove the steaks from marinade, shaking off any excess, then season with salt and pepper. Place the steaks on the hottest part of the grill and cook, turning occasionally, until the steaks are charred and an instant-read thermometer reads 120 degrees (for medium-rare). Let rest for 5 minutes before slicing.

Serve.

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2020 SUMMER COOKBOOK

Grilled New York Strip Steaks Serves: 2 • 2 (12-ounce) strip loin steaks • 3 tablespoons extra-virgin olive oil • Kosher salt and freshly ground black pepper

Pull the steaks out of the refrigerator 1 hour prior to cooking.

Heat a grill to high heat. If your grill has a thermometer, aim for between 550 and 700 degrees.

Brush both sides of each steak with olive oil and season with salt and pepper. When the grill is hot, place the steaks diagonally on the grill — if your grill were a clock, start the steaks at 10 o’clock — and cook for 3 to 4 minutes with the lid closed. Next, give the steaks a twist, turning them to 2 o’clock on the grill, to give the steaks those perfect criss-cross grill marks.

Close the lid and let steaks cook for an additional 3 minutes, then flip to cook the other side until an instant-read thermometer reads 125 degrees, 4 to 6 more minutes (for medium-rare). Transfer the steaks to a plate and let rest for 5 to 10 minutes before slicing.

Serve.

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2020 SUMMER COOKBOOK

Cast Iron Seared Rib-Eye Steak Serves: 3 • 3 (10-ounce) rib-eye steaks • ¼ cup extra-virgin olive oil • 2 tablespoons kosher salt • 2 tablespoons Montreal steak seasoning

Lay the steaks on a piece of parchment paper. Brush one side of each steak with olive oil, then sprinkle the first side with half of the salt and half the steak seasoning. Flip the steaks over and repeat on the opposite side. Let the steaks sit until they come to room temperature, about 1 hour.

Meanwhile, heat a grill to high. If your grill has a temperature gauge, shoot for around 550 degrees. Place a large cast iron skillet inside the grill to heat.

Place the steaks vertically into the hot cast iron skillet, fat cap side down. If you have one, insert a probe thermometer (not an instant-read) into the final steak. Close the lid on the grill and sear for 2 minutes. Turn the steaks so they are flat on one side and cook for 5 minutes. Flip the steaks and cook on the second side until the thermometer reads 120 degrees (for medium-rare), about 5 minutes.

Transfer the steaks to a cutting board and let rest for 10 minutes before serving.

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2020 SUMMER COOKBOOK

Cast Iron Seared Filet Mignon Serves: 2 • 2 (8-ounce) filet mignon steaks • Kosher salt and freshly ground black pepper • 2 tablespoons vegetable oil • 5 cloves garlic • 4 sprigs fresh thyme • 4 tablespoons unsalted butter

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pan, making sure there is space between each steak. Sear on one side until a browned crust forms, about 5 minutes. Flip the steaks and cook for 2 minutes.

Pull the steaks out of the refrigerator 1 hour prior to cooking. Meanwhile, heat the oven to 400 degrees. About 5 minutes before you’re ready to cook, heat a cast iron skillet over medium-high heat.

Add the garlic, thyme and 2 tablespoons of the butter. Swirl the butter in the pan, then transfer to the oven. Cook until an instant-read thermometer reads 120 degrees, 5 to 7 minutes.

Remove the skillet from the oven and return to a burner over medium heat. Add the remaining butter, let it melt, and then use the butter to baste steaks constantly until the thermometer reads 125 degrees (for medium-rare).

Season the steaks on all sides with salt and pepper. When the skillet is lightly smoking, add the oil and steaks to the

Transfer the steaks to a plate and let rest for 5 minutes before slicing. Serve.

2020 SUMMER COOKBOOK

5-Ingredient Steak Sauce Makes 1 cup • 2 cups balsamic vinegar • 2 cups Worcestershire sauce • ¼ cup ketchup • ¼ cup Dijon mustard • 2 tablespoons minced garlic

In a medium saucepan, combine all of the ingredients and place over medium heat. Bring to a simmer and continue to cook, stirring occasionally, until the sauce is very thick and has reduced to onefourth of its original volume.

Once the sauce has thickened, remove from the heat and let cool.

Transfer to a separate container and refrigerate until ready to serve.

B2 Sauce (aka Almost A1 Sauce) Makes 1 cup • 1 cup Worcestershire sauce • 1 cup water • 1 cup balsamic vinegar • ¾ cup raisins • ½ cup ketchup • ½ cup Dijon mustard • ½ cup orange juice • ½ cup peeled garlic cloves, smashed • 1 teaspoon celery seed • Kosher salt and freshly ground black pepper

In a large saucepan, combine the Worcestershire, water, balsamic, raisins, ketchup, Dijon, orange juice, garlic and celery seed and place over medium heat. Bring to a simmer and cook, stirring occasionally, until the sauce is thick enough to coat the back of a spoon, 30 to 40 minutes.

Remove from the heat and pour through a fine mesh strainer, pressing on the raisins and garlic to press as much of their soft pulp through the strainer as possible. Season to taste with salt and pepper. Let cool and store in the refrigerator until ready to serve.

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2020 SUMMER COOKBOOK

Almost Heinz 57 Steak Sauce

Makes 4 cups • ¼ cup extra-virgin olive oil • 1 small yellow onion, diced • 1 poblano pepper, seeded and diced • 2/3 cup raisins • 3 cloves garlic, peeled and coarsely chopped • 1 tablespoon peeled and chopped ginger • 5 anchovy fillets • 1 tablespoon kosher salt • 1 tablespoon smoked paprika • 2 teaspoons ground coriander • 1 teaspoon freshly ground black pepper • 1 teaspoon dry mustard • 1 teaspoon ground cumin • ½ teaspoon ground allspice • 1 (8-ounce) can tomato paste • 1 cup ketchup • 1 cup Dijon mustard • ¾ cup balsamic vinegar • ½ cup Worcestershire sauce • ½ cup orange juice • ½ cup bourbon • ½ molasses • ½ cup water

Heat a large pot over medium heat. Add the oil, followed by the onion and poblano. Cook, stirring frequently, until the vegetables have softened, about 5 minutes. Add the raisins, garlic, ginger and anchovies and cook, stirring, until fragrant, about 1 minute. Add the salt, paprika, coriander, pepper, mustard, cumin and allspice and cook, stirring, until fragrant, about 1 minute.

Add the tomato paste and cook, stirring constantly, until the mixture turns rust-colored, about 5 minutes. Stir in the ketchup, Dijon, balsamic, Worcestershire, orange juice, bourbon, molasses and water. Bring to a simmer, reduce the heat to low and continue to simmer until the mixture has thickened slightly, about 45 minutes.

Using an immersion blender, pureé until the sauce is smooth and thick. (Alternatively, transfer the mixture in batches to a standing blender and puree until smooth and thick.) Let cool and store in the refrigerator until ready to serve.

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2020 SUMMER COOKBOOK

CHAPTER 2

SALADS & SIDES

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PHOTOS BY LAUREN BOOKER | COVER FREEPIK

SUPERB SUMMER SALADS

By Southern Kitchen

Crab and Summer Melon Salad Serves: 4 to 6 • 4 cups diced seedless watermelon • 2 cups diced cantaloupe • 1 English cucumber, peeled, seeded and diced • 8 ounces jumbo lump crab meat • ½ red onion, cut into quarters and thinly sliced • 1 (0.75-ounce) package basil, leaves torn into bite-sized pieces • 2/3 cup extra-virgin olive oil • Juice of 2 limes • 2 tablespoons honey • 1 habanero pepper, seeded and minced • Salt and freshly ground black pepper In a large bowl, combine the watermelon, cantelope, cucumber, crab, red onion, and basil.

In a small bowl, whisk together olive oil, lime juice, honey and habanero. Season to taste with salt and pepper, then pour the dressing over the salad and toss to combine. Garnish with additional basil, if desired, and serve chilled.

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2020 SUMMER COOKBOOK

Grilled Corn Salad with Crab and Blueberries Serves: 4 • 4 ears yellow corn, shucked • 8 ounces jumbo lump crab • 1 cup blueberries • 1 avocado, peeled, pitted and diced • 5 scallions, thinly sliced • 3 tablespoons thinly sliced fresh basil • 3 tablespoons high-quality extra-virgin olive oil • Zest and juice of 1 lime • Salt and freshly ground black pepper Heat a grill or grill pan to medium heat. Place the corn on the hot grill, turning occasionally, to lightly caramelize the exterior. Once the corn has been toasted, remove from the heat and cool to room temperature.

Place a small mixing bowl upside down inside of a larger mixing bowl. Hold one ear of corn by the top while resting the bottom of the ear on top of the inverted bowl. Use a chef’s knife to carefully cut away the corn from the cob — the larger bowl should keep the corn contained to one area. Repeat until all the corn has been removed from the cob. Fold in the remaining ingredients and season with salt and pepper. Taste and adjust the seasoning with more salt or lime juice if desired. Serve immediately.

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2020 SUMMER COOKBOOK

Heirloom Tomato BLT Salad with Green Goddess Dressing Serves: 4 For the Green Goddess dressing: • ¾ cup mayonnaise • ½ cup sour cream • ¼ cup buttermilk • ½ English cucumber, seeded and peeled • 5 scallions, green part only, cut into large pieces • ½ cup Italian parsley leaves, whole • Juice of ½ lemon • 1 garlic clove, sliced • 1 teaspoon kosher salt • 1/8 teaspoon freshly ground black pepper • 1/8 teaspoon crushed red pepper For the croutons: • 1 small loaf crusty bread, such as ciabatta, cut into 1-inch cubes • 1/3 cup olive oil • 2 teaspoons kosher salt • 1 teaspoon dried thyme • ½ teaspoon freshly ground black pepper • ½ teaspoon granulated garlic • 1/8 teaspoon crushed red pepper For the salad: • 8 strips applewood-smoked bacon • 4 large heirloom tomatoes, cut into large chunks • 1 large head romaine lettuce, cored To make the dressing: Place all ingredients into a blender and pureé until smooth and creamy, and the entire mixture has turned pale green. Refrigerate until ready to serve.

To make the croutons: Heat the oven to 350 degrees.

In a large bowl, toss all ingredients together until bread is evenly coated with oil and spices. Place on a baking sheet and bake until bread is crispy on the outside, but still slightly softened in the center. Remove from the oven and cool to room temperature.

To make the salad: While the oven is still hot, evenly arrange the bacon on a baking sheet and cook until crispy, about 15 to 20 minutes. Cool slightly, then cut into 1-inch pieces. In a large bowl, toss whole lettuce leaves and tomatoes with ¾ cup of dressing, adding more if desired. Divide among serving plates, and top each salad with bacon and croutons. Finish with an extra drizzle of Green Goddess. Serve.

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2020 SUMMER COOKBOOK

Plum and Tomato Salad with Ricotta

Serves: 4 • ¾ cup full-fat fresh ricotta cheese • 4 black plums, pitted and thinly sliced • 2 cups grape tomatoes, halved • ¼ cup extra-virgin olive oil • ½ cup roasted peanuts, coarsely chopped • 1 (0.75-ounce) package fresh mint, chopped • 1 ½ tablespoons balsamic vinegar • ½ serrano chile, very thinly sliced • Kosher salt and freshly ground black pepper • Ricotta salata cheese, for garnish

With a spoon, divide the fresh ricotta among four serving plates and spread in a thin circle on the bottom of each plate.

In a large bowl, combine the plums, tomatoes, olive oil, peanuts, mint, vinegar and serrano. Season to taste with salt and pepper. Place equal amounts of the salad on top of the ricotta on each plate. With a Microplane or fine grater, grate the ricotta salata on top of each salad. Serve immediately.

Shaved Zucchini and Toasted Corn Salad Serves: 4 • 4 ears yellow corn, shucked • 2/3 cup plus 2 tablespoons high-quality extra-virgin olive oil • 2 large zucchini, thinly sliced lengthwise using a vegetable peeler • ½ cup grated Parmigiano-Reggiano cheese, plus more for garnish • ½ cup pecan pieces, toasted • 10 large leaves basil, cut into ribbons • Juice of 1 lemon • ½ teaspoon red pepper flakes • Kosher salt and freshly ground black pepper, to taste Use a sharp knife to cut the corn kernels from the cob.

Heat a large cast iron skillet over medium-high heat. Add 2 tablespoons of the olive oil, and when the oil shimmers, add the corn. Cook, stirring occasionally, until the corn is lightly caramelized and beginning to brown in spots. Transfer the corn to a large bowl and let cool to room temperature.

Add the zucchini, cheese, pecans, basil, lemon juice, red pepper flakes and remaining 2/3 cup olive oil. Gently toss the ingredients to combine and season with salt and pepper. Transfer the salad to a serving plate and garnish with additional cheese. Serve.

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2020 SUMMER COOKBOOK

Spicy Peach and Bacon Salad

Serves: 4 • 6 strips applewood-smoked bacon • 6 peaches, pitted and cut into wedges • ½ cup roasted peanuts, chopped • 1 (0.75-ounce) package fresh mint, leaves chopped • ½ serrano chile, very thinly sliced • 1/3 cup extra-virgin olive oil • Juice of 1 lime • Salt and freshly ground black pepper Heat the oven to 350 degrees.

On a parchment-lined baking sheet, arrange the bacon with at least one inch of space in between each slice. Bake until the bacon is crisp, 15 to 20 minutes. Set aside to cool slightly. Once the bacon is cool enough to handle, chop into one-inch pieces.

In a large bowl, combine the peaches, peanuts, mint and chile with the cooked bacon. Add the olive oil and lime juice and stir to combine. Season to taste with salt and pepper and serve immediately.

Summer Shrimp Salad with Poblano Pesto Serves: 2 For the Poblano Pesto: • 2 poblano peppers • 2 Fresno peppers • 1 bunch fresh cilantro, leaves only • 1/3 cup sliced almonds • Juice of 1 lime • 1 clove garlic • ¾ cup plus 2 tablespoons extra virgin olive oil • Kosher salt and freshly ground black pepper For the salad: • 8 ounces large shrimp, peeled, deveined and halved lengthwise • Kosher salt • 1 head Bibb lettuce, torn into bitesized pieces • 1 heirloom tomato, cored and cut into wedges • ½ small zucchini, cut into ½-inch matchsticks • ½ small yellow squash, cut into ½-inch matchsticks • ½ red bell pepper, cut into ½-inch matchsticks • 1 avocado, peeled, seeded and diced To make the pesto: Heat the broiler to 525 degrees. Place peppers in a baking dish and toss with 2 tablespoons olive oil. Broil peppers until the skin is charred and blackened, 5

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minutes per side. Remove from the oven and transfer to a sealable plastic bag. Seal and let peppers steam for 10 minutes. After 10 minutes, remove peppers from the bag and peel the skins. Remove the seeds and coarsely chop.

In a food processor, combine chopped peppers, cilantro, almonds, lime juice and garlic. Pulse a few times to break down the cilantro. With the motor running, slowly add olive oil until dressing is loose and creamy. Season to taste with salt and pepper.

To make the salad: Bring a medium pot of salted water to a boil. Fill a medium bowl with ice water. When water is boiling, add shrimp and cook until the shrimp turn pink and opaque, 1 minute. Immediately remove shrimp from boiling water and plunge into ice water to stop the cooking process.

Once shrimp have cooled, drain shrimp from ice water.

In a large bowl, combine lettuce, tomato, zucchini, squash, pepper, avocado and shrimp. Drizzle ¼ cup of the pesto around the inside rim of the bowl, and toss to thoroughly coat all ingredients, adding more dressing if desired. Serve immediately.

2020 SUMMER COOKBOOK

Tomato-Field Pea Salad with Garlic Mayonnaise Serves: 6 For the Garlic Mayonnaise: • 1 tablespoon apple cider or white wine vinegar • 1 tablespoon fresh lemon juice • 1 teaspoon kosher salt • 1 teaspoon dry mustard • 2 large egg yolks, preferably organic and free range • 1 ½ cups peanut oil or light olive oil, or a combination of both • 2 tablespoons boiling water • 1 teaspoon garlic, shoot removed, chopped and rubbed to a very fine paste with a pinch of kosher salt For the salad: • 1 ½ cups shelled field peas • Kosher salt and freshly ground pepper • 6 cups ripe summer tomatoes, larger tomatoes cut into ½-inch wedges and cherry tomatoes halved • 1 small bunch fresh basil • 3 to 4 tablespoons extra-virgin olive oil

Summer Stone Fruit Salad with Blue Cheese and Pecans Serves: 4 • 1 cup pecan halves, coarsely chopped • 4 nectarines, pitted and cut into wedges • 4 black plums, pitted and cut into wedges • 4 apricots, pitted and cut into wedges • ¾ cup crumbled blue cheese • 5 sprigs tarragon, leaves stripped • Juice of 1 lemon • 2 tablespoons honey • 2 tablespoons extra-virgin olive oil • Kosher salt and freshly ground black pepper

To make the mayonnaise: In a medium non-reactive bowl, combine the vinegar, lemon juice, salt and dry mustard and whisk until the salt and mustard are dissolved. Add the egg yolks and whisk until smooth. Whisk in the oil, drop by drop at first, and then in a slow, steady stream, until all the oil has been incorporated and the mixture has formed a very thick emulsion.

In a small bowl, pour the boiling water over the garlic paste and let stand for 2 minutes. Whisk the garlic mixture into the mayonnaise. If mayonnaise is very thick, you may thin to desired consistency by whisking in a small amount of hot water. (The mayonnaise can be made ahead of time and refrigerated for up to 3 days.)

To make the salad: Fill a large bowl with ice and cover with salted water.

Bring a large saucepan of generously salted water to a rapid boil over high heat. Add the field peas and cook until just tender, about 3 minutes. Drain the peas and then immediately plunge into the ice bath to stop the cooking and set the color of the peas. When well-chilled, drain thoroughly and refrigerate.

Just before serving, place the sliced tomatoes in a large bowl. Season generously with salt and a few grinds of black pepper. Tear the basil leaves into rough pieces about 1/3 inch wide and sprinkle over the tomatoes. Add the refrigerated field peas and gently toss with the olive oil. Season to taste with salt and pepper and serve immediately with the garlic mayonnaise drizzled on top.

Recipe courtesy of Atlanta chef Scott Peacock

Heat the oven to 350 degrees. Place the pecans on a baking sheet or in a dry skillet and toast in the oven until lightly browned and fragrant, 8 to 10 minutes. Let cool to room temperature.

In a large bowl, combine fruit, blue cheese, tarragon, lemon juice, honey, olive oil and toasted pecans. Season to taste with salt and pepper and toss until the fruit is lightly coated with dressing and the blue cheese adheres to the fruit. Serve immediately.

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2020 SUMMER COOKBOOK

4

STUNNING SIDES

By Virginia Willis Southern Kitchen

What is it that makes food just taste better when served outdoors on a beautiful evening? Dining al fresco is one of the true joys of the season.

July is when summer really hits its stride — and it’s time for grilling standbys like barbecue chicken, burgers and brats. Dessert is pretty easy: melons are sweet and ripe, and fresh sunkissed peaches are ready to be transformed into buttery cobbler and creamy ice cream.

What about the sides? Leave the tubs of watery, bland coleslaw and dull potato salad in the cold case at the supermarket. I’m sharing some easy recipes that I know are going to light up your summer like the Fourth of July.

Virginia Willis’ Creamy Cucumber Salad Serves: 8 • ¼ cup reduced-fat sour cream • ¼ full-fat buttermilk • Juice of ½ lemon, plus the zest of 1 lemon, preferably Meyer • 1 clove garlic, minced • Coarse kosher salt and freshly ground black pepper • 3 English cucumbers, sliced • 1 sweet onion, very thinly sliced • 1 cup sugar snap peas, cut into ½-inch pieces • 2 stalks celery, thinly sliced In a small bowl, combine the sour cream, buttermilk, lemon juice and garlic. Season to taste with salt and pepper.

In a large bowl, combine the cucumber, onion, sugar snaps and celery. Stir in the reserved dressing and half of the lemon zest. Transfer to a serving bowl and season to taste with salt and pepper. Top with the remaining lemon zest. Serve immediately.

PHOTOS: RAMONA KING

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2020 SUMMER COOKBOOK

Barbecue Baked Beans Serves: 10 to 12 • 1 pound (16 ounces) ground turkey meat • ½ teaspoon garlic salt • ½ teaspoon salt • ½ teaspoon black pepper • 2 (16 ounce) cans Bush’s Homestyle Baked Beans • 1 (18 ounce) bottle Sweet Baby Ray’s Barbecue Sauce • 1 tablespoon Creole mustard • ¼ cup brown sugar Pre heat oven to 350 degrees.

Heat ground turkey meat in a large cast-iron skillet until cooked through, about 5 to 6 minutes. Season meat with garlic salt, salt and pepper.

Add two cans of Bush’s Baked Beans to skillet and add barbecue sauce, mustard and brown sugar. Cook stirring for 5 to 6 minutes until mixture gently simmers.

Place skillet in oven and allow to cook for around 25 minutes. Serve hot.

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2020 SUMMER COOKBOOK

Bulldog Caviar Serves: 6 • 2 (15-ounce) cans black-eyed peas, drained and rinsed • 1 red bell pepper, seeded and finely chopped • ½ cup drained roasted red peppers, finely chopped • ½ cup chopped red onion • ½ cup loosely packed chopped fresh cilantro or parsley • 1 small tomato, diced • 2 tablespoons white wine vinegar • 1 tablespoon sugar • 2 teaspoons brown mustard • 2 cloves garlic, minced • 1 teaspoon ground cumin • ¼ teaspoon salt • ¼ cup extra-virgin olive oil In a large bowl, gently stir together the black-eyed peas, red bell pepper, roasted red pepper, onion, cilantro and tomato.

In a small bowl, whisk together the vinegar, sugar, mustard, garlic, cumin and salt. Whisk in the olive oil and pour the dressing over the bean mixture. Mix well, cover and chill until ready to serve.

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2020 SUMMER COOKBOOK

Tomato and Cucumber Salad Serves: 6 to 8 • 1 ½ pounds mixed tomatoes • 1 ½ pounds mixed cucumbers • 1 sweet onion • ¼ cup extra-virgin olive oil • ¼ cup apple cider vinegar • 2 tablespoons honey • ¼ cup chopped fresh herbs • Kosher salt and black pepper Chop the tomatoes and cucumbers into generous bite-sized pieces of the same thickness and thinly slice the sweet onion. Transfer the vegetables to a large bowl.

In a small bowl, whisk together the oil, vinegar and honey. Pour the vinaigrette over vegetables, add the fresh herbs and mix well. Season to taste with salt and pepper, and serve.

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2020 SUMMER COOKBOOK

CHAPTER 3

SWEET TREATS

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2020 SUMMER COOKBOOK

GROWN-UP SPINS ON A SUMMERTIME CLASSIC

By Ryan Shepard

PHOTOS: SOUTHERN KITCHEN | FREEPIK

Southern Kitchen

While it’s completely possible (and advisable) to deal with the heat by pumping the air conditioning or taking a quick trip, eating summerfriendly desserts is the way we prefer to do it.

These five frosty popsicles are sure to be the summer treat you’ll reach for the rest of the season.

• Raspberry Mint Popsicles are easy to make, require no cooking and taste purely of fresh raspberries. If you don’t want to take the time to strain the seeds, that’s OK; however, the texture, appearance and overall mouthfeel of the pops are much better when you do.

• Peaches are the summer stone fruit that keeps on giving. For extra flavor in Peaches and Cream Popsicles, roast peaches in drizzled local honey

on a sheet pan at 350 degrees for 30 minutes.

• Refreshing limeade gets a sharp punch from the juice of freshly grated ginger in Ginger Limeade Popsicles. These are the perfect popsicles to make if you don’t have a specialty popsicle mold: Simply pour the limeade into paper cups and freeze. Once the pops have begun to set, insert the popsicle sticks are continue freezing.

• Banana pudding is one of the best desserts ever created. Many of us lament not being able to find proper pudding pops anymore, so we’ve taken it upon ourselves to make our own Banana Pudding Popsicles.

You’ll need a popsicle mold for this recipe.

• Vietnamese Coffee Popsicles strike the perfect balance of strength and bitterness from the coffee with sweetness and richness of the condensed milk. If you’re not in the mood for a hot cup of coffee, turn the same flavors into a popsicle instead.

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2020 SUMMER COOKBOOK

Raspberry Mint Popsicles Serves: 6 • 6 cups raspberries • 1 cup water • ½ cup sugar • Juice of 1 lemon • 12 fresh mint leaves, chopped In a food processor, pureé raspberries, water, sugar and lemon juice until loose and smooth. Pour mixture through a mesh strainer into a bowl to remove any seeds. Stir in mint until evenly incorporated. Pour strained berry mixture into popsicle molds and freeze until solid, 8 hours. Serve.

Peaches and Cream Popsicles Serves: 6 • 3 medium peaches, peeled, pitted and sliced • 1 tablespoon honey • Juice of ½ lemon • Pinch kosher salt • 2 cups full-fat vanilla yogurt

In a blender, puree the peaches, honey, lemon juice and salt until smooth. Transfer to a bowl and stir in the yogurt until well-combined.

Pour into molds and place in the freezer until frozen, 1 to 3 hours.

Serve.

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2020 SUMMER COOKBOOK

Ginger Limeade Popsicles

Serves: 8 • 5 cups water • 1 cup sugar • 2 ounces fresh ginger, peeled • 1 1/3 cup freshly squeezed lime juice (about 10 to 12 limes) In a small saucepan, combine 1 cup water and sugar over medium heat. Simmer until sugar dissolves completely, then cool to room temperature.

While the sugar mixture is cooling, make the ginger juice. Using a Microplane, finely grate the ginger. Collect the resulting pulp and press through a mesh strainer to extract the juice.

In a large pitcher, whisk together remaining water, sugar mixture, lime and ginger juices. Fill 8-ounce paper cups three-quarters full of limeade. Alternatively, if using a popsicle mold, fill to the top. Freeze until partially set, 2 hours, then insert wooden popsicle sticks upright into the center of each popsicle. Freeze until solid, 6 hours. Serve.

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2020 SUMMER COOKBOOK

Banana Pudding Popsicles Serves: 10 • 1 (5.1 ounce) box vanilla pudding mix • 2 cups cold milk • ½ cup sweetened condensed milk • 2 ripe bananas, peeled • 1 cup wafers, crushed

In a large bowl, whisk together pudding mix and milk until slightly thickened. Add condensed milk and whisk to combine.

In a food processor, puree bananas until smooth. Whisk bananas into pudding mix and stir until completely combined.

Stir in vanilla wafers.

Pour into popsicle molds and freeze until solid, 8 hours. Serve.

Vietnamese Coffee Popsicles Serves: 8 to 10 • 2 ½ cups cold brew coffee • 1 (7-ounce) can sweetened condensed milk • ½ cup whole milk

In a medium bowl, whisk together all ingredients until completely incorporated. Transfer to a small pitcher or glass measuring cup and pour into popsicle molds.

Freeze until solid, 8 hours. Serve.

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2020 SUMMER COOKBOOK

PHOTOS: SOUTHERN KITCHEN

HOW TO MAKE ICE CREAM AT HOME

By Daryl Mitchell Southern Kitchen

N

othing beats cooling down with an ice cream cone on a hot summer day. A trip to the ice cream shop is always a joyous event, but when you don’t want to leave the house, we’ve got the perfect solution to satisfy your ice cream cravings.

Chef Jeffrey Gardner shares a recipe with step-by-step instructions for homemade vanilla ice cream. You’ll want to serve this recipe all summer long.

Where to begin You’ll need a few items in your kitchen to make the ice cream.

That includes an ice cream maker or mixer attachment, a couple i h l off bowls (at least one that’s made of metal), a whisk and a pot.

Start making the ice cream base Start with a bowl of egg yolks, which will provide the fat, and sugar. Gardner said he always starts with a pinch of salt because it enhances flavors and make foods “taste more like themselves,” or in this counter intuitive case, makes something sweet seem sweeter.

He then adds an inverted sugar — one that has been processed into a semi-liquid substance — to help the ice cream freeze with smaller ice crystals and therefore develop

a softer texture. In this case, we’re going i with i h easy-to-find fi d corn syrup.

Next, heat up the dairy mixture, which consists of half and half and heavy cream. Once that mixture is hot, slowly whisk it into the egg yolk mixture to temper the yolks, or in other words make everything in the mixture the same temperature. If you’re not careful here, you could end up with scrambled eggs and a soupy mixture, which, due to the watery leftover egg yolk, will freeze with a harder texture.

After tempering the mixture, transfer it from the bowl to a pot and place it back on the heat. Use a rubber spatula to constantly stir to prevent ingredients from sticking to the bottom of the pot.

As you stir, the mixture will get hotter and the eggs will become thicker.

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2020 SUMMER COOKBOOK

To tell if you’re done cooking, use the back of a spoon to take out some of the mixture and run your finger down the middle of it. If the mixture holds your fingerprint, it’s ready for the next step. If not, it will run back together, which means keep stirring. If you want to get fancy, this consistency is called “nappe.”

Cool it down Strain the mixture to eliminate any solid particles that might have formed, then cool the mixture down in an ice bath. It’s a simple process: Fill a larger bowl with ice cubes first, and a small amount of water second, then place the bottom of the smaller bowl — the one containing the ice cream base — inside the ice bath. Gardner recommends using a metal bowl for the ice cream base, since metal is a good conductor and will quicken the cooling process.

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Once the ice cream base is cool, mix in your vanilla extract. Gardner says waiting until the mixture is cool to add this flavoring will preserve all of its floral notes.

Start churning You’ll then put the base into your ice cream machine, churn and freeze the base as quickly as possible. The quicker you churn it, the faster it will freeze, the smaller your ice crystals will become and the more velvety your ice cream will be.

When done, store your finished dessert in an airtight container with a snug lid to protect it from freezer burn. Place it in the freezer and enjoy it with extra toppings inside the house, out on the patio with friends, in the backyard at a family barbecue or however you choose.

Feel free to add candy toppings, fresh fruit or homemade whipped cream to complete this frozen summer treat.

2020 SUMMER COOKBOOK

Old-Fashioned Southern Vanilla Ice Cream Serves: 8 • 2 cups half and half • 1 cup heavy cream • ½ cup large egg yolks • ½ cup sugar • ¼ cup light corn syrup • ½ teaspoon kosher salt • 1 tablespoon vanilla Place a fine-mesh strainer over a large bowl.

Nestle the bowl and strainer into an ice bath. Set aside.

In a medium saucepan, combine the half and half and cream. Place the saucepan over medium heat and bring to a simmer.

While the dairy mixture is heating, whisk together the egg yolks, sugar, corn syrup and salt in a large bowl.

While whisking constantly, slowly pour the hot dairy mixture into the egg yolk mixture. Once all of the dairy has been whisked in, return the mixture to the saucepan and place over medium heat.

Gently heat the custard, stirring constantly with a rubber spatula, making sure no solids form on the bottom and corners of the pot. When the mixture has thickened enough so that you can run your finger down the back of the spatula and the custard will hold the shape, pour the custard through the prepared strainer into the bowl in the ice bath. Let the mixture cool to room temperature and then stir in the vanilla.

Churn the ice cream in an ice cream maker according to the manufacturer’s directions. Once the ice cream has reached the texture of soft serve, scoop it into an airtight container and freeze until completely set. Serve.

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2020 SUMMER COOKBOOK

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