Southern Spring

We're meeting at J & K's on May 13th! 

Menu

Appetizer

Corn Fritters with Pickled Onions and Creamy Dip (L&T)

Main Course

Pulled pork (J&K) with homemade buns (T&J)

Potato Salad (J&K)

Coleslaw or Three bean salad (F&L)

Dessert

Triple coconut pie (Z&K)

Brioche Hamburger Buns

 Source

Yield 16 4-5 inch buns

Ingredients

• 6 tablespoons warm milk
• 4 teaspoons active dry yeast
• 5 tablespoons sugar
• 4 large eggs
• 6 cups bread flour
• 2/3 cup all-purpose flour
• 3 teaspoons salt
• 5 tablespoons unsalted butter, softened
• Sesame seeds (optional)

Method

In a glass measuring cup, combine two cups warm water, the milk, yeast and sugar. Let stand until foamy, about five minutes. Meanwhile, beat one egg.

In a large bowl, whisk flours with salt. Add butter and rub into flour between your fingers, making crumbs. Stir in yeast mixture and beaten egg until a dough forms. Scrape dough onto clean, well-floured counter and knead, scooping dough up, slapping it on counter and turning it, until smooth and elastic, 8 to 10 minutes. The dough will be on the sticky side so it can be a bit messy, but keep in mind that the more flour you knead in, the tougher the buns will get. Try to leave them tackier than you would a round loaf.

Shape dough into a ball and return it to bowl. Cover bowl with plastic wrap and let rise in a warm place until doubled in bulk, one to two hours. 

Line a baking sheets with parchment paper. Using dough scraper, divide dough into 16 equal parts. Gently roll each into a ball and arrange two to three inches apart on baking sheets. Cover loosely with a piece of plastic wrap lightly coated in nonstick spray and let buns rise in a warm place for one to two hours.

Set a large shallow pan of water on oven floor. Preheat oven to 400 degrees with rack in center. Beat remaining egg with one tablespoon water and brush some on top of buns. Sprinkle with sesame seeds, if using. Bake, switching and turning sheets halfway through baking, until tops are golden brown, about 15 minutes. Transfer to a rack to cool completely.

Pulled Pork

Serves 12

Special Equipment: Smoker and Food Syringe

 Pulled Pork

Ingredients

• 1 bone-in pork shoulder roast (Boston butt), 7 to 8 pounds
• 1/2 cup unsweetened apple juice
• Kosher salt
• 1 tablespoon packed light brown sugar
• 1 tablespoon Worcestershire sauce

Rub

• 1 tablespoon packed light brown sugar
• 2 teaspoons paprika
• 1 teaspoon prepared chili powder
• 1 teaspoon granulated garlic
• 1 teaspoon mustard powder
• 1 teaspoon ground black pepper

10 fist-sized hickory wood chunks

Sauce

• 1 1/2 cups ketchup
• 3/4 cup unsweetened apple juice
• 3/4 cup cider vinegar
• 3 tablespoons packed light brown sugar
• 3 tablespoons tomato paste
• 1 1/2 tablespoons molasses
• 1 tablespoon Worcestershire sauce
• 1 1/2 teaspoons mustard powder
• 3/4 teaspoon hot pepper sauce
• 1/2 teaspoon ground black pepper

Method

Using a very sharp knife, trim the roast's exterior fat so that it is no thicker than 1/4 inch.  In a small bowl whisk the apple juice, 2 tablespoons salt, brown sugar, Worcestershire sauce, and 1/4 cup water until the salt and sugar have dissolved.  Then inject the roast with the liquid flavoring:  With the fat side facing down, imagine the roast in 1-inch squares and using a food syringe, inject each square with some of the liquid, slowly pulling the needle out as you inject the liquid.  Some liquid will seep out, but try to keep as much as possible inside the roast.

In a small bowl mix the rub ingredients including 2 teaspoons salt.  Coat the surface of the roast evenly with the rub.  Allow the roast to stand at room temperature for 30 minutes before cooking.

Prepare the smoker for indirect cooking with very low heat (200 to 250 degrees F).  When the temperature reaches 225 degrees F, add two wood chunks to the charcoal.

Brush the cooking grate clean.  Smoke the roast, fat side up, over indirect very low heat with the lid closed, for five hours, adjusting the vents so the temperature of the smoker stays as close to 225 degrees F as possible.  At the start of every hour (after the first hour), add two more wood chunks to the charcoal.  If the temperature falls below 200 degrees F and can't be raised by adjusting the vents, add more lit briquettes as needed.

After five hours, use an instant-read thermometer to check the internal temperature of the meat.  If it has not reached 160 degrees F, continue cooking until it does.  If it has reached 160 degrees F remove the meat from the smoker.  Put the lid back on the smoker to prevent heat loss.  Add more lit briquettes and refill the water pan to maintain the 225 degrees F temperature.

On a large work surface, lay out two sheets of heavy-duty aluminum foil, each about 3 feet long, overlapping the sheets slightly along their longer sides.  Place the roast in the center of the foil, fat side up.  Fold up the edges to wrap the roast tightly to trap the steam.  Return the roast to the smoker and cook over indirect very low heat, with the lid closed, until the internal temperature reaches 190 degrees F, at least three hours and as long as 5 hours.  Remove from the smoker and let rest, still in the foil, for 1 hour.

In a medium, heavy-bottomed saucepan whisk the sauce ingredients including 3/4 teaspoon salt.  Bring to a simmer over medium heat and cook for about five minutes, stirring occasionally.  Set aside.

Unwrap the roast and, when cool enough to handle, pull the meat apart to shred it.  Discard any large pieces of fat and sinew.  In a large saucepan over low heat, moisten the pork with as much sauce as you like and cook until warmed through, stirring occasionally.  Pile the pulled pork on buns.  Serve with additional sauce.

Creamy Dijon Dill Potato Salad

 Source

Yield: 12 Servings

Ingredients

• 3 pounds Yukon gold potatoes, peeled
• Kosher salt and freshly ground black pepper
• 2 stalks celery
• 1 cup mayonnaise
• 1 small red onion, finely chopped (about 1/2 cup)
• 1/4 cup tightly packed chopped fresh dill
• 1 to 2 tablespoons vinegar
• 1/2 lemon, juiced
• 1 tablespoon grainy or regular Dijon mustard

Method

Put the potatoes in a big pot with enough water to cover by 1-inch. Season with salt and bring the water to a boil. Cook just until the potatoes are tender when pierced with a fork, about 25 minutes.

Drain the potatoes and return them to the uncovered pot off the heat. Let them sit until almost room temperature. (Cooling them in the warm pot will get rid of any excess water in the potatoes)

Meanwhile, cut the white parts off the ends of the celery stalks. Cut the stalks in half lengthwise, then across into 1/4-inch slices. Stir the celery, 3/4 teaspoon salt, and the remaining ingredients together in a serving bowl large enough to hold all the potatoes.

When they're cool, cut the potatoes into 1-inch pieces, add them to the bowl as you go. Stir gently until all the potatoes are coated with dressing. You can make the salad up to a couple of hours in advance. Keep covered at room temperature. Don't refrigerate or the potatoes will lose their rich, smooth texture.

Triple Coconut Cream Pie

 Source:  Tom Douglas's 'Dahlia Bakery Cookbook' - the recipe is all over the internet - including here, here and here

Triple Coconut Cream Pie

Makes 1 (9-inch) pie, 6 to 8 Servings

Ingredients

Coconut Pie Shell

• 1 cup plus 2 tablespoons all-purpose flour
• ½ cup sweetened shredded coconut
• 8 tablespoons cold unsalted butter, cut into ½-inch pieces
• 2 teaspoons sugar
• ¼ teaspoon kosher salt
• ⅓ cup ice water, more or less as needed

Coconut Pastry Cream

• 2 cups whole milk
• 2 cups sweetened shredded coconut
• 1 vanilla bean, split lengthwise
• 2 large eggs
• ½ cup plus 2 tablespoons sugar, divided
• 3 tablespoons all-purpose flour
• ¼ cup unsalted butter, softened

Topping

• 2½ cups heavy cream, chilled
• ⅓ cup sugar
• 1 teaspoon vanilla extract

Garnish

• 1- ½ cups (2 ounces) unsweetened coconut “chips ” (large-shred coconut) or sweetened shredded coconut
• 1 (4- to 6-ounce) bar white chocolate, shaved

Method

For the Coconut Pie Shell

In a food processor, combine the flour, coconut, butter, sugar, and salt. Pulse until mixture is crumbly. Add water, 1 tablespoon at a time, pulsing once after each addition, until dough holds together when pressed between fingers. (Dough will not form a ball or even clump together in processor—it will be loose.) Turn dough out onto a large sheet of plastic wrap; press into a disc. Cover with plastic wrap, and chill 30 to 60 minutes.

On a lightly floured work surface, roll the dough to a 12 to 13 inch circle. Fit into a 9-inch pie plate (don’t stretch the dough), trimming excess to a 1- to 1-1/2-inch overhang. Turn dough under along rim of pie pan, and flute edges. Chill at least 1 hour before baking.

Preheat oven to 400° . Place a sheet of aluminum foil or parchment paper the pie shell, extending over edges, and fill with dried beans, rice, or pie weights. Bake at 400° for 20 to 25 minutes. Remove from oven; remove the foil and beans, and return pie crust to oven. Bake for 10 to 12 more minutes or until the bottom of the crust has golden brown patches. Remove from oven, and cool completely before filling.

For the Coconut Pastry Cream

Combine milk and coconut in a medium saucepan. Split vanilla bean in half lengthwise, and scrape seeds into milk mixture. Add pod. Cook over medium-high heat, stirring occasionally, until mixture almost comes to a boil. Remove from heat.

In another bowl, whisk together eggs, sugar, and flour in a medium bowl until well blended. Temper the eggs by whisking about ⅓cup of the milk mixture into egg mixture. Add the warmed egg mixture to the saucepan with the milk mixture. Cook over medium heat, whisking constantly, 5 minutes or until mixture thickens and begins to bubble. Whisk about 4 to 5 more minutes or until very thick. Remove from heat; add butter, and whisk until melted. Discard vanilla pod.

Transfer mixture to a medium bowl, and place entire bowl in a larger bowl of ice water. Stir occasionally until mixture cools. Place a piece of plastic wrap directly on surface of mixture and refrigerate until completely cold, about 4 hours. The mixture will thicken as it cools.

Fill baked pie shell with the pastry cream, smoothing surface. Beat whipping cream, sugar, and vanilla extract at medium speed with an electric mixer until foamy. Gradually increase speed to high, and beat until soft peaks form. Pipe or spoon whipped cream over pie.

To garnish and serve

Preheat oven to 350°. Spread coconut chips on a baking sheet, and bake at 350° for 7 to 8 minutes or until lightly brown, stirring twice. Cool coconut chips before decorating the top of the pie. Using a vegetable peeler, scrape white chocolate into curls on top of the pie.

Corn Fritters with Pickled Onions and Creamy Dip

Source 

Yield about 20 fritters

Fritters

Ingredients

• 9 ears of corn (about 4.5 cups corn)
• 6 scallions, both white and greens finely chopped
• 3/4 cup chopped chives
• About 1.5 cups (9 ounces) grated sharp cheddar
• 1 1/4 teaspoon kosher salt, plus more to taste
• Freshly ground black pepper
• 6 large eggs
• 1.5 cup all-purpose flour, plus 3 more tablespoons if needed
• Olive or a neutral oil for frying (such as safflower)

Method

Shuck corn and stand the first stalk in a large bowl. Use a sharp knife to cut the kernels from the corn into the bowl, then run the back of your knife up and down the stalk to release as much “milk” as possible into the bowl. Repeat with remaining ears until you have aprox 4.5 cups corn (amount will vary slightly)

Add scallions, chives, cheese, salt and black pepper to taste.  Stir to evenly combine. Taste for seasoning.   Add the eggs and use a fork or spoon to stir until they’re all broken up and evenly coat the corn mixture. Add 1.5 cups of flour and stir to thoroughly coat. The mixture will be mostly kernels and just a little visible batter to bind it. A scoop of it should hold its shape unless pressed down; if yours does not, add the remaining flour. 

Heat 2 to 3 tablespoons oil in a large frying pan over medium heat. Once hot and shimmering, add your first scoop of corn fritter batter (about 1/8 cup or two tablespoons) and press it gently to flatten it. Smaller fritters are easier to cook. Corn fritters cook quickly so keep an eye on them. When the underside is a deep golden brown, flip and cook to the same color on the second side. Drain on a paper towel, sprinkling on more salt. When it’s cool enough to try, taste and adjust the seasonings of the remaining batter if needed.

Cook remaining fritters in the same manner, adding more oil as needed. 

Do ahead: Fritters keep well in the fridge for up to 3 days - serve at room temp or reheat in 350 degree oven.

Pickled Red Onions

Ingredients

• 1 a small red onion, thinly sliced
• 1/4 cup red wine vinegar
• 1 teaspoon granulated sugar
• Slightly heaped 1/2 teaspoon kosher salt

Method

Combine red onion, red wine vinegar, 1/4 cup cold water, salt, and sugar in a bowl or jar. Set in fridge until needed. Onions will be very lightly pickled in about 30 minutes - the longer they sit the more pickled they will be.

Dip

Ingredients

• 1 cup sour cream or plain, full-fat yogurt
• 1 to 2 tablespoon lemon juice
• 1/4 teaspoon lemon zest
• Pinches of salt
• 1 small minced or crushed clove of garlic

Method

Stir together the sour cream, lemon juice, zest, salt and garlic and adjust the flavors to your taste.