Taste of the South - August 2016.pdf

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20
N
SOUTHERN
FOOD
authentically southern, always delicious
SUMMER’S BEST
PLATE
5 ways with
CREAMED CORN
page 79
JULY/AUG 2016
$4.99 US
vol 13, issue 4
www.tasteofthesouthmagazine.com
Easy Cobblers
+
DISPLAY UNTIL AUGUST 16, 2016
Icebox Desserts
Grill Out With
(
sausage
)
TrUe SoUtHeRn FlAvOr
THE MENU HASN’T CHANGED MUCH IN OVER 60 YEARS,
BUT THEN, NEITHER HAS THE QUALITY.
800.726.0507
CONECUHSAUSAGE.COM
(
CoNeCuH SaUsAgE
tHrOw dOwN
)
8
1
2
4
3
2
6
3
quarts water
(6-ounce) container Old Bay Seasoning
lemons, thinly sliced
bay leaves
pounds small red potatoes
pounds Conecuh Hickory Smoked
Sausage, sliced 2 inches thick
ears fresh corn, shucked and halved
pounds jumbo fresh shrimp, unpeeled
1.
In a large stockpot, combine 8 quarts
water, Old Bay Seasoning, lemons, and bay
leaves. Cover, and bring to a boil over high
heat; cook 10 minutes. Add potatoes; return
mixture to a boil, and cook 10 minutes. Add
sausage and corn; return mixture to a boil,
and cook 10 minutes. Add shrimp; cook
until pink and firm, 2 to 3 minutes. Drain
immediately.
Yield: 10 to 12 servings
FROM BACKYARD COOKOUTS
TO TAILGATE PARTIES,
IS A SOUTHERN FAVORITE
AND MAINSTAY.
contents
JULY/AUGUST 2016
volume 13, issue 4
26
VEGETABLE
SUPPER
features
26
VEGETABLE SUPPER
Fill your plate with classic Southern sides
31
SUMMER SWEET COBBLERS & CRISPS
Golden bubbly treats to feed a crowd
37
FARMSTAND FOURTH
A fresh menu for summer celebrations
45
OLD-FASHIONED ICE CREAM MADE EASY
Simply stir, freeze, and scoop
on the cover
Vegetable Plate
(recipes on pages 27-30)
PHOTOGRAPHY BY
departments
52
TASTE 50
The very best in
Southern food
72
SOUTH'S BEST
Tomato Pie
79
TASTE OF TRADITION
Five ways with
creamed corn
5
RECIPE INDEX
9
EDITOR’S LETTER
11
SIDEBOARD
15
SOUTHERN FLAVORS
87
COOKBOOK SHELF
91
HEALTHIER HELPINGS
97
DISHING WITH
Mississippi chef
Nick Wallace
JIM BATHIE |
RECIPE DEVELOPMENT BY
ANNA THEOKTISTO |
FOOD STYLING BY
KATHLEEN KANEN |
STYLING BY
SIDNEY BRAGIEL
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