Black Eyed Pea Dip

 Source

Ingredients

1 (8-oz.) pkg. cream cheese, softened
2 (15-oz.) cans black-eyed peas, rinsed, drained, and divided
1 1/2 tablespoons fresh lime juice, divided
1 teaspoon hot sauce
1/2 teaspoon kosher salt, divided
1 cup diced ham
1/4 cup finely chopped scallions
1/4 cup finely chopped roasted red bell pepper
1 (8-oz.) block Monterey Jack cheese, shredded and divided
2 (4-oz.) fresh tomatoes, chopped (about 1 cup)
2 tablespoons finely chopped fresh cilantro
1 tablespoon olive oil
1 tablespoon minced fresh jalapeño

Tortilla chips / Celery / Toast / Etc for Dipping

Method

Preheat oven to 375°F. Process cream cheese, 1 cup black-eyed peas, 1⁄2 tablespoon lime juice, hot sauce, and 1⁄4 teaspoon salt in a food processor until creamy and smooth (about 1 minute). Place mixture in a large bowl.

Stir remaining black-eyed peas, diced ham, scallions, bell pepper, and 4 ounces Monterey Jack cheese (1 cup) into cream cheese mixture. Spread mixture into a lightly greased 2-quart baking dish. Sprinkle with remaining 4 ounces cheese.

Bake, covered with aluminum foil, in preheated oven 20 minutes. Remove foil, and bake for 10 to 15 more minutes or until hot and bubbly. Let stand 10 minutes.

Stir together tomatoes, cilantro, olive oil, jalapeño, remaining 1 tablespoon lime juice, and remaining 1⁄4 teaspoon salt in a small bowl. Top black-eyed pea dip with tomato mixture using a slotted spoon. Serve with tortilla chips.

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.

Summer 2013 - Traditional Southern American

We'll be meeting at F & L's at 6:30 on Friday, August 16th.  Please find the menu and links to recipes below.  See you there!

Southern Menu:

• Mint juleps (Z&K)
• Grits and shrimp appetizer (F&L)
• Ribs (F&L)
• Cornbread salad  (T&J)
• Corn salad (J&K)
• Ambrosia (C&C)
• Mississippi Mud pie aka Muddy Mississippi Cake (Z&K)

Ribs Inspiration, F&L

Lots of links to sources on cooking ribs.

A dry rub and some notes on how to cook ribs in general: http://smittenkitchen.com/blog/2008/05/mollys-dry-rubbed-ribs/

Oven only recipe: http://smittenkitchen.com/blog/2010/07/sweet-and-smoky-oven-spareribs/

A Cooks Country recipe which is divided between the oven and the grill: http://www.upyourflavor.com/recipe/chicago-style-barbecued-ribs/

A Memphis style (no sauce) recipe from Cook's Illustrated: http://www.keyingredient.com/recipes/473431877/memphis-style-barbecued-spareribs-on-a-charcoal-grill/

Mississippi Mud Pie, K & Z

Mississippi Mud Pie (aka Muddy Mississippi Cake) 

Found on Martha Stewart's website  Recipe authored by Matt Lewis and published in his cookbook Baked Explorations.

Yield Makes one 9-inch round cake

Chocolate Cookie Crust

Nonstick cooking spray
16 ounces chocolate sandwich cookies such as Oreos (35 to 40 cookies), crushed
5 tablespoons unsalted butter, melted

Flourless Chocolate Cake

4 tablespoons (1/2 stick) unsalted butter
6 ounces good-quality dark chocolate (60 to 70 percent), chopped
2 tablespoons plus 1 teaspoon instant espresso powder
1/4 cup strong coffee, at room temperature
1/4 teaspoon salt
1 tablespoon pure vanilla extract
6 large eggs, separated, at room temperature
1 cup sugar

Chocolate Pudding

3/4 cup sugar
1/2 cup dark unsweetened good-quality cocoa powder
1/4 cup cornstarch
1/4 teaspoon salt
4 large egg yolks
2 1/2 cups whole milk
3 tablespoons unsalted butter
2 teaspoons pure vanilla extract
3 ounces good-quality dark chocolate (60 to 70 percent)

Whipped Cream Topping

1 1/4 cups heavy cream
2 tablespoons granulated sugar

Method

Make the Chocolate Cookie Crust: 

Preheat oven to 300 degrees. Lightly spray a 9-inch springform pan with nonstick cooking spray. Line pan with parchment paper and lightly spray parchment and sides of pan.

Place cookies in the bowl of a food processor; process to very fine crumbs. You should have about 3 1/2 cups. Transfer to a small bowl. Add melted butter and, using a spatula, stir until well combined.

Pour crumb mixture into prepared pan and press evenly with the back of a spoon into bottom and up sides, leaving about 1/2 inch between the top of the crust and top of the pan. Transfer to freezer until crust is set, about 10 minutes.

Transfer crust to oven and bake until dry to the touch, about 10 minutes. Transfer pan to a wire rack and let cool.

Make the Flourless Chocolate Cake: 

Increase oven temperature to 350 degrees.

Place butter and chocolate in a heatproof bowl set over (but not touching) simmering water to melt; stir to combine. Remove from heat. In a small bowl, whisk together espresso powder, coffee, salt, and vanilla; set aside.

In the bowl of an electric mixer fitted with the whisk attachment, beat egg yolks with 1/2 cup sugar until light and almost doubled in volume, about 5 minutes. Add melted chocolate mixture and beat until just combined. Scrape down sides and bottom of the bowl and mix on low speed for 5 seconds. Add coffee mixture and beat until just combined. Scrape down the sides and bottom of the bowl and mix on low for 5 seconds.

In the clean bowl of an electric mixer fitted with the whisk attachment, beat egg whites until foamy. Gradually increase speed to high and slowly add remaining 1/2 cup sugar, beating until soft peaks form.

Transfer 1 cup egg white mixture to chocolate mixture and, using a rubber spatula, gently fold to combine, about 30 seconds. Add remaining egg whites and continue gently folding until they are almost completely combined; do not overmix.

Pour into cooled cookie crust and transfer to oven. Bake until cake is set but still jiggles slightly, 38 to 42 minutes. It may not appear completely cooked. Transfer to a wire rack to cool completely. Cake will deflate in the center as it cools. Tightly wrap cooled cake with plastic wrap and refrigerate at least 3 hours and up to overnight.

Make the Chocolate Pudding: 

 In a medium saucepan, whisk together sugar, cocoa powder, cornstarch, and salt. Add egg yolks and whisk until combined. The mixture will look like a thick paste. Slowly pour in milk, whisking constantly.

Place saucepan over medium heat and bring mixture to a boil, whisking constantly to prevent it from burning on the bottom of the pan. Boil for 30 seconds and immediately transfer to a medium bowl. Add butter, vanilla, and chocolate; whisk until combined. Continue whisking until mixture is cooled slightly. Let stand at room temperature for 15 minutes. Press a piece of plastic wrap directly on the surface of pudding to prevent a skin from forming. Transfer to refrigerator until chilled, at least 3 hours.

Stir pudding to loosen and pour on top of cake, making sure to stay within the cookie crust border. Using an offset spatula, spread pudding to form an even layer on top of the cake. Transfer to refrigerator for 30 minutes.

Prepare the Whipped Cream Topping: In the chilled bowl of an electric mixer fitted with a chilled whisk attachment, beat cream until soft peaks form, about 1 minute. Sprinkle sugar over cream and continue whisking until stiff peaks form. Spread whipped cream over chilled pudding layer, working all the way out to the sides. Unmold cake and serve immediately. The cake can also be kept, covered, refrigerated, for up to 2 days.

Summer Corn Salad, J & K

Summer Corn Salad

From: Heart and Soul; Stirring Recipes from Memphis, Authored by the Junior League of Memphis, Inc.

Ingredients:

4 cups cut fresh corn or 2 10-ounce packages frozen whole kernel corn
1 cucumber, peeled and chopped
1 large tomato, seeded and chopped
1 purple onion, chopped
1/2 cup chopped green pepper
1/2 cup dairy sour cream
3 Tbs mayonnaise or salad dressing
2 Tbs white wine vinegar
1 tsp salt
1/2 tsp dry mustard
1/2 tsp celery seed
1/2 tsp pepper

Garnish:

Assorted fresh mixed greens
Sweet red pepper hearts

Method:

In a 2 qt. saucepan, cook corn in a small amount of boiling wanter, covered, for 5 to 7 minutes or until crisp-tender.  Drain and cool.  In a large bowl, stir together cucumber, tomato, onion, green pepper, and corn.

Ina small bowl, combine sour cream, mayonnaise, vinegar, salt, dry mustard, celery seed, and pepper.  Spread over top of corn mixture.  Cover and chill overnight.  Before serving, toss lightly to coat vegetables.  Garnish each serving with assorted mixed greens and sweet red pepper hearts.

Ambrosia, C & C

Ambrosia

From Ambrosia; A Deep South Mixture of Homes, Recipes & History, authored by the Junior Auxiliary of Vicksburg Mississippi

Serves 12:

6 cups halved orang sections, seeds and membranes removed
3 cups fresh pineapple, chopped,
3 cups fresh coconut, shredded
1 1/2 cups maraschino cherries, halve, darained, and rinsed
3/4 cup pecans, chopped
powdered sugar to teaste

Combine all ingredients in a large bowl.  Cover and refrigerate.