Indholdsfortegnelse for May/June 2022 i Cooking with Paula Deen

I CAN HARDLY BELIEVE ANOTHER SUMMER has snuck up on us. We’re right on the cusp of hot and humid weather here in Savannah, but when the days are milder early in the season, you can find me outside gardening, playing with my fur babies, and getting something yummy ready for when folks come visit. Michael and I love a good ole cookout. Most of the time, he’ll grill a few burgers while I whip up some crispy-crunchy goodies like onion rings and french fries (page 29) to go with them, but we also love chicken wings every which way (page 63). And of course, an easy veggie side (page 33) or two that can be made ahead is always a welcome pairing. Speaking of backyard celebrations, when I celebrated…

PICKLED EGG SALAD Makes 4 to 6 servings ⅔ cup apple cider vinegar⅔ cup white wine vinegar⅔ cup water1 tablespoon sugar1½ teaspoons kosher salt8 large hard-cooked eggs, peeled⅓ cup mayonnaise1 teaspoon whole-grain Dijon mustard1 teaspoon sweet pickle relish¾ teaspoon ground black pepper, divided2 tablespoons plus 1 teaspoon chopped fresh chives, dividedToasted baguette slices, to serve 1. In a small saucepan, bring vinegars, ⅔ cup water, sugar, and salt to a boil over medium heat. Remove from heat, and let cool for 10 minutes. 2. In a large nonreactive bowl, combine vinegar mixture and eggs, fully submerging eggs. Cover and refrigerate for at least 12 hours or up to 24 hours. 3. Remove eggs from bowl, discarding liquid. Coarsely chop eggs. 4. In same bowl, stir together mayonnaise, mustard, relish, and…

PORK RIND-CRUSTED FRIED GREEN TOMATOES Makes 6 to 8 servings Vegetable oil, for frying2 cups whole buttermilk2 teaspoons hot sauce1½ cups stone-ground plain cornmeal1½ cups ground pork rinds1 cup all-purpose flour1 tablespoon kosher salt1 teaspoon onion powder1 teaspoon garlic powder1 teaspoon smoked paprika1 teaspoon ground black pepper6 medium green tomatoes, sliced crosswise ¼ to ½ inch thickGarnish: chopped fresh herbs 1. In a deep 10- to 12-inch cast-iron skillet, pour oil to a depth of 1½ inches, and heat over medium-high heat until a deep-fry thermometer registers 360°. 2. Place a wire rack on a large rimmed baking sheet. 3. In a shallow dish, whisk together buttermilk and hot sauce. In another shallow dish, whisk together cornmeal, pork rinds, flour, salt, onion powder, garlic powder, paprika, and pepper. 4. Dip…

VARIETY IS THE SPICE OF LIFE. Whether you want to turn up the heat or give your meal a Southern spin, these two tasty takes are great way to keep dinnertime with your family interesting and delicious. HOECAKE TACOS WITH REFRIED RED BEANS Makes 4 to 6 servings 2 tablespoons apple cider vinegar2 tablespoons olive oil2 teaspoons spicy brown mustard2 teaspoons sugar, divided1 teaspoon kosher salt, divided¼ teaspoon ground black pepper3 cups finely sliced stemmed mustard greens½ cup sliced green onion½ cup matchstick radishes½ cup all-purpose flour½ cup plain yellow cornmeal1 teaspoon baking powder½ cup whole buttermilk¼ cup water1 large egg4 tablespoons lard, melted and divided, plus more as neededShredded Monterey Jack cheese with peppers, heated pulled pork, and barbecue sauce, to serveRefried Red Beans (recipe follows) 1. In a…

SHEET PAN KEY LIME PIE Makes 1 (15x10-inch) pie Crust: 3½ cups graham cracker crumbs¾ cup plus 2 tablespoons unsalted butter, melted½ cup granulated sugar1 tablespoon ground ginger½ teaspoon kosher salt Filling: 1 cup granulated sugar6 tablespoons cornstarch¼ teaspoon kosher salt2 cups whole milk4 large egg yolks1 tablespoon Key lime zest½ cup Key lime juice1 tablespoon unsalted butter Topping: 2 cups cold heavy whipping cream⅔ cup confectioners’ sugar Garnish: lime slices 1. Preheat oven to 350°. Spray a 15x10-inch rimmed baking pan with cooking spray. 2. For crust: In a large bowl, stir together cracker crumbs, melted butter, granulated sugar, ginger, and salt until combined. Using the bottom of a measuring cup, press mixture into bottom and up sides of prepared pan. 3. Bake until lightly browned, about 10 minutes.…

APPETIZERS AND SNACKS Biscuit Granola 19 Fried Green Tomato Crab Cakes 62 Fried Green Tomatoes and Shrimp Rémoulade 59 Fried Pickle-Brined Hot Wings 66 Hot Honey Mustard Chicken Wings 67 Pickled Egg Salad 37 Roasted Spice-Rubbed Wings 66 Smoky Lemon-Herb Grilled Wings 66 BREADS AND PASTRIES Pita Bread 70 Strawberry Fritters 43 Sunrise Muffins 70 Waffles Two Ways 77 CONDIMENTS AND SAUCES Browned Butter Hot Sauce 66 Buttermilk Sauce 66 Candied Jalapeños 34 Garlic-Herb Dip 33 Green Onion Sauce 62 Ranch Seasoning 33 Rémoulade Sauce 59 DESSERTS Sheet Pan Key Lime Pie 79 Strawberry Almond Cake 48 Strawberry Cheesecake Cobbler 45 Strawberry Lemon Icebox Pie 45 Strawberry Pretzel Salad Cake 43 MAIN DISHES Blackened Chicken with Herb-Pecan Rice 27 Bourbon Steaks with Mushrooms 52 Creamy Chicken and Mushroom Casserole 24…

EDITOR-IN-CHIEF Paula Deen EDITORIAL EDITORIAL DIRECTOR Nancy Meeks MANAGING EDITOR Morgan Crawford Scott PROJECT EDITOR Barbara McCarthy SENIOR COPY EDITOR Rhonda Lee Lother COPY EDITOR Meg Lundberg EDITORIAL ASSISTANT Shelby Duffy CONTRIBUTING EDITOR Katherine Cloninger Ellis CREATIVE DIRECTOR/PHOTOGRAPHY Mac Jamieson SENIOR PHOTOGRAPHER John O’Hagan PHOTOGRAPHERS Jim Bathie, Steve Rizzo, Stephanie Welbourne Steele CONTRIBUTING PHOTOGRAPHERS Matt Armendariz, Kelli Boyd SENIOR DIGITAL IMAGING SPECIALIST Delisa McDaniel DIGITAL IMAGING SPECIALIST Clark Densmore GROUP CREATIVE DIRECTOR Deanna Rippy Gardner ART DIRECTOR Deana Callison SENIOR STYLIST Sidney Bragiel STYLISTS Courtni Bodiford, Lucy Finney, Mary Beth Jones, Lily Simpson, Dorothy Walton HAIR STYLIST & MAKEUP ARTIST Emily Warren Peterson EXECUTIVE ASSISTANT TO PAULA DEEN Eddie Zorawowicz RECIPE DEVELOPER Laura Crandall FOOD STYLISTS/RECIPE DEVELOPERS Becca Cummins, Katie Moon Dickerson, Kathleen Kanen, Megan Lankford, Leah Nicole Perez, Vanessa…

STRAWBERRY FRITTERS Makes about 12 2 tablespoons vegetable oil, plus more for frying1¾ cups self-rising flour1¼ cups sugar, divided¼ teaspoon kosher salt1¼ teaspoons ground cinnamon, divided⅔ cup whole buttermilk1 large egg½ teaspoon vanilla extract1 cup chopped fresh strawberries 1. In a large Dutch oven, pour oil to fill halfway, and heat over medium-high heat until a deep-fry thermometer registers 350°. 2. In a large bowl, whisk together flour, ¼ cup sugar, salt, and ¼ teaspoon cinnamon; whisk in buttermilk, egg, oil, and vanilla until a thick batter forms. 3. Gently pat strawberries dry with paper towels; gently fold into batter. 4. Working in batches, carefully drop batter by scant ¼ cupfuls into hot oil. Fry, turning occasionally, until golden brown, about 4 minutes. Remove using a slotted spoon, and let…

FRIED PICKLE-BRINED HOT WINGS Makes 4 servings 16 whole chicken wings (flats and drumettes attached)1½ cups dill pickle juice2 cups plain stone-ground cornmeal1 cup self-rising flour2 tablespoons kosher salt1 teaspoon onion powder1 teaspoon ground black pepper2 cups whole buttermilk1 large egg1 teaspoon hot sauceVegetable oil, for frying2½ cups dill pickle chips, drainedBrowned Butter Hot Sauce (recipe follows) 1. In a large resealable plastic bag, combine chicken and pickle juice. Seal bag; refrigerate, turning bag occasionally, for 8 hours. 2. Place a wire rack in a rimmed baking sheet. Spray rack with cooking spray. 3. In a shallow baking dish, whisk together cornmeal, flour, salt, onion powder, and pepper; reserve half of mixture in a small bowl. In a medium bowl, whisk together buttermilk, egg, and hot sauce; reserve half of…

MEAT □ Bacon, 4 slices thick-cut□ Chicken, 1 rotisserie; 4 large boneless skinless thighs□ Sausage, ½ pound ground Italian; 1 (16-ounce) packaged smoked□ Shrimp, 1½ pounds medium fresh peeled and deveined□ Pork, 4 (1-inch-thick) boneless loin chops PRODUCE □ Corn, 4 ears yellow□ Garlic, 2 heads□ Green onions, 2 bunches□ Lemon, 1□ Mushrooms, 2 (4-ounce) containers gourmet blend; 1 (16-ounce) container button□ Onions, 2 medium yellow□ Oregano, 1 bunch□ Parsley, 1 bunch□ Potatoes, 1 (28-ounce) bag baby yellow□ Shallots, 2□ Squash, 2 medium yellow□ Thyme, 1 bunch□ Tomatoes, 2 pints grape□ Zucchini, 2 medium DAIRY □ Butter, 2 sticks unsalted□ Colby-Jack cheese, 1 (8-ounce) package□ Cream cheese, 2 (8-ounce) packages□ Heavy whipping cream, half-pint CANNED AND DRY GOODS □ Chicken broth, 1 (14.5-ounce) can□ Pimientos, 1 (7-ounce) jar diced□ Pecans,…

FRENCH ONION BURGERS Makes 6 ¼ cup unsalted butter3 Vidalia or other sweet onions, thinly sliced (about 1½ pounds)2 pounds ground chuck2 tablespoons granulated beef bouillon1 tablespoon Worcestershire sauce1 teaspoon garlic powder1½ cups shredded Gruyère cheese½ cup mayonnaise1½ teaspoons chopped fresh thyme1 teaspoon prepared horseradishPinch ground black pepper6 brioche hamburger buns, halved and toasted 1. In a 12-inch cast-iron skillet, melt butter over medium heat. Add onion; cover and cook, stirring occasionally, until very tender, about 30 minutes. Uncover and cook, stirring frequently, until lightly browned, about 5 minutes. Remove onion from skillet; wipe skillet clean. 2. In a large bowl, gently stir together beef, bouillon, Worcestershire, and garlic powder. Divide mixture into 6 portions, and shape each portion into a 4½-inch patty, making a shallow indentation in center of…

INCORPORATING WHOLE WHEAT FLOUR into your baked goods not only adds nutrients such as protein and iron, but it also gives them a delicious slightly nutty flavor and fragrance. SUNRISE MUFFINS Makes 12 1¾ cups whole wheat flour1½ teaspoons baking soda1½ teaspoons ground cinnamon½ teaspoon ground ginger½ teaspoon kosher salt¾ cup firmly packed light brown sugar1 teaspoon orange zest⅓ cup fresh orange juice⅓ cup vegetable oil3 large eggs1 teaspoon vanilla extract1½ cups shredded carrots1 cup finely chopped apple½ cup golden raisins½ cup chopped pecans12 very thin orange slices (optional)2 teaspoons granulated sugar 1. Preheat oven to 350°. Line a 12-cup muffin pan with paper liners. 2. In a large bowl, whisk together flour, baking soda, cinnamon, ginger, and salt. 3. In a medium bowl, whisk together brown sugar, orange zest…