Indholdsfortegnelse for May/June 2023 i Cooking with Paula Deen

EDITOR-IN-CHIEF Paula Deen EDITORIAL EDITORIAL DIRECTOR Daniel Schumacher MANAGING EDITOR Morgan Crawford Scott SENIOR FOOD EDITOR Georgia Clarke Goode ASSISTANT EDITOR Daniel Dubuisson SENIOR COPY EDITOR Meg Lundberg EDITORIAL ASSISTANT Shelby Duffy CONTRIBUTING EDITOR Nancy Meeks CREATIVE DIRECTOR/PHOTOGRAPHY Mac Jamieson SENIOR PHOTOGRAPHER John O’Hagan PHOTOGRAPHERS Jim Bathie, Kyle Carpenter, Stephanie Welbourne Steele CONTRIBUTING PHOTOGRAPHER Matt Armendariz SENIOR DIGITAL IMAGING SPECIALIST Delisa McDaniel DIGITAL IMAGING SPECIALIST Clark Densmore ADMINISTRATIVE SENIOR ART DIRECTOR Tracy Wood-Franklin SENIOR ART DIRECTOR Cailyn Haynes ART DIRECTOR Deana Callison SENIOR STYLIST Sidney Bragiel STYLISTS Maghan Armstrong, Courtni Bodiford, Lucy Finney, Maggie Hill, Mary Beth Jones, Donna Nichols HAIRSTYLIST & MAKEUP ARTIST Emily Warren Peterson EXECUTIVE ASSISTANT TO PAULA DEEN Eddie Zorawowicz TEST KITCHEN DIRECTOR Laura Crandall FOOD STYLISTS/RECIPE DEVELOPERS Aaron Conrad, Katie Moon Dickerson, Kathleen Kanen, Vanessa…

THIS TIME OF YEAR, RIPE AND JUICY STRAWBERRIES ARE EVERYWHERE, and I can’t get enough of them, y’all. I added a bit of chopped fresh strawberries to the batter, and I also like to include a little bit of strawberry extract to give it that extra boost of berry flavor. Every kid loves a cupcake, so bake these beauties with your little ones for a home run dessert. STRAWBERRIES-AND-CREAM CUPCAKES Makes 15 ½ cup unsalted butter, softened1 cup sugar2 large eggs1 teaspoon vanilla extract½ teaspoon strawberry extract1¾ cups all-purpose flour1¾ teaspoons baking powder¼ teaspoon kosher salt½ cup whole milk⅓ cup finely chopped fresh strawberriesCreamy Whipped Frosting (recipe follows)Garnish: halved fresh strawberries 1. Preheat oven to 350°. Line 15 muffin cups with paper liners. 2. In the bowl of a stand…

PARMESAN-HERB BUTTERMILK BREAD Makes 1 (8x4-inch) loaf 2½ cups all-purpose flour3 tablespoons sugar2½ teaspoons baking powder¾ teaspoon kosher salt1⅓ cups whole buttermilk¼ cup canola oil1 large egg⅔ cup plus 2 tablespoons shredded Parmesan cheese⅓ cup chopped assorted fresh herbs (such as parsley, thyme, and basil) 1. Preheat oven to 350°. Spray an 8x4-inch cast-iron loaf pan with baking spray with flour. 2. In a large bowl, whisk together flour, sugar, baking powder, and salt. 3. In a medium bowl, whisk together buttermilk, oil, and egg. Stir buttermilk mixture into flour mixture until well combined; stir in ⅔ cup cheese and herbs. Spread batter into prepared pan; sprinkle with remaining 2 tablespoons cheese. 4. Bake until a wooden pick inserted in center comes out clean, 50 to 55 minutes. Let cool…

RASPBERRY BANANA PUDDING Makes 6 (8-ounce) servings 2 (6-ounce) containers fresh raspberries, divided2 cups whole milk⅔ cup sugar, divided5 large egg yolks3 tablespoons cornstarch1 tablespoon unsalted butter, softened1½ teaspoons fresh lemon juice, divided3 to 4 drops red liquid food coloring1 cup ¼-inch-sliced banana (about 1½ medium bananas)6 graham crackersWhipped Cream (recipe follows)Garnish: graham cracker crumbs 1. In the container of a blender, process half of raspberries until smooth. Strain through a fine-mesh sieve into a small bowl (should make about ⅓ cup purée). 2. In a medium saucepan, heat milk and ⅓ cup sugar over medium heat, stirring occasionally, until steaming. (Do not boil.) 3. In a medium bowl, whisk together egg yolks, cornstarch, and remaining ⅓ cup sugar until smooth. Whisk hot milk mixture into egg yolk mixture. Return…

APPETIZERS AND SNACKS Bacon-Wrapped Okra 60Classic Deviled Eggs 59Corndog Pickles 58Garlic and Herb Baked Cheese Dip 58Grilled Guacamole 58Grouper Cakes with Celery Slaw 16Hazelnut Granola 35Sweet-and-Smoky Boiled Peanuts 59Sweet Tea Bread-and-Butter Pickles 30Tamale Cakes 72 BEVERAGES Sweet Iced Tea 27 BREADS AND DOUGHS All-Butter Pie Dough 79Blackberry-Zucchini Bread 44Farmstand Corn Muffins 45Lemon Pie Dough 27Parmesan-Herb Buttermilk Bread 44Peach Scones 44Peach Sweet Tea Jumbo Rolls 30Strawberry Biscuits 45 CONDIMENTS Feta-Jalapeño Ranch Dressing 70Peppery Cantaloupe Jam 34Spicy Sour Cream 72Sweet Tea Gravy 30 DESSERTS Banana Pudding Layer Cake 67Caramel-Banana Pudding Whoopie Pies 67Chocolate Banana Pudding Bars 66Classic Chess Pie 79Homestyle Banana Pudding 66Melon Trifles 35Raspberry Banana Pudding 64Strawberries-and-Cream Cupcakes 14Sweet Tea Cake 27Sweet Tea Pie 27Watermelon Pie 38 FROSTINGS, GLAZES, AND SAUCES Creamy Whipped Frosting 14Sweetened Whipped Cream 27Vanilla Buttercream 68Whipped Cream…

AS ANOTHER SUMMER ROLLS AROUND, I’m turning to summer-fresh dishes that are quintessentially Southern and full of comfort. As I’ve been browsing the grocery store aisles, I have been lucky to find a few kinds of sweet, ripe seasonal melons—honeydew, cantaloupe, and watermelon. I love a cool and creamy pie, so I’m makin’ my Watermelon Pie (page 38) for Michael and then the Grilled Shrimp with Honeydew and Fennel Slaw (page 34) next time I share a meal with Bobby and Claudia—I know they’ll enjoy that recipe. I’ve also been cookin’ up some tasty starters this time of year for all the potlucks I’ll be hosting, and boy, are y’all in for a treat. Bacon-Wrapped Okra (page 60) and Classic Deviled Eggs (page 59) are just a couple that I…

SWEET ICED TEA Makes about 1 gallon (photo on page 23) 16 cups water4 tea bags orange pekoe and pekoe cut black tea1½ cups sugarGarnish: lemon slices, fresh mint 1. In a medium saucepan, bring 6 cups water and tea bags to a boil over medium heat. Remove from heat; cover and let stand for 20 minutes. Add sugar, stirring until fully dissolved. Pour mixture into a gallon-size pitcher, and add remaining 10 cups water. Serve over ice. Garnish with lemon and mint, if desired. SWEET TEA CAKE Makes 1 (13x9-inch) cake (photo on page 25) 1 cup boiling water4 family-size tea bags iced black tea*1½ cups granulated sugar¾ cup unsalted butter, melted½ cup firmly packed light brown sugar3 large eggs, room temperature⅓ cup whole milk, room temperature2 teaspoons vanilla…

SUNDAY SUPER MENU Bourbon-Honey Spareribs Baked Beans Creamy No-Boil Mac and Cheese Vinegar-Marinated Squash Salad BAKED BEANS Makes 8 to 10 servings ½ pound smoked bacon, chopped2 cups chopped andouille sausage1 cup chopped yellow onion1 cup chopped red bell pepper1 cup chopped green bell pepper2 cloves garlic, minced2 teaspoons kosher salt1 teaspoon ground black pepper1 (1-pound) package dried Great Northern beans*, rinsed and sorted7 cups water1½ cups barbecue sauce2 tablespoon spicy brown mustardGarnish: chopped green onion 1. Preheat oven to 325°. 2. In a medium cast-iron Dutch oven, cook bacon and andouille over medium heat until browned. Add yellow onion and bell peppers. Cook until tender, about 4 minutes. Add garlic, salt, and black pepper, and cook for 1 minute. Stir in beans. Add 7 cups water, barbecue sauce, and…

KICK OFF SUMMER WITH A WHOLESOME AND FILLING DISH that is piled high with plenty of seasonal veggies and tossed in a flavor-packed dressing. While both of these recipes call for crisp romaine, each has its own special twist: one features grilled lettuce and the other showcases a sweet and savory flavor combination thanks to grilled shrimp and ripe peaches. GRILLED VEGETABLE AND ROMAINE SALAD Makes 4 servings ⅓ cup olive oil2 teaspoons lime zest5 cloves garlic, finely chopped1 teaspoon kosher salt½ teaspoon ground black pepper1 (8-ounce) package mini tricolor sweet peppers, halved3 ears yellow corn, shucked½ red onion, sliced into wedges8 radishes, halved2 medium zucchini, halved lengthwise4 romaine hearts, halved lengthwiseFeta-Jalapeño Ranch Dressing (recipe follows) 1. In a small microwave-safe bowl, combine oil, lime zest, and garlic. Heat on…

GROUPER CAKES WITH CELERY SLAW Makes 8 1 pound grouper fillets1 teaspoon kosher salt, divided½ teaspoon ground black pepper, divided1 cup crushed saltine crackers⅓ cup minced red bell pepper1 large egg, lightly beaten3 tablespoons minced celery3 tablespoons minced green onion1 tablespoon mayonnaise1 teaspoon Creole seasoning1 teaspoon lemon zestCelery Slaw (recipe follows)Lemon wedges, to serveGarnish: sliced chives 1. If preheating is recommended by your air fryer manual, preheat fryer to 350°. Place a piece of parchment paper in bottom of fryer basket. 2. Sprinkle fish with ½ teaspoon salt and ¼ teaspoon black pepper. Place in bottom of fryer basket in a single layer. Set temperature to 350°, and cook until fish flakes easily with a fork, 15 to 18 minutes. Let cool completely. Remove parchment, and clean basket. 3. Flake…

GRILLED SHRIMP WITH HONEYDEW & FENNEL SLAW Makes 4 servings Shrimp: 2 tablespoons extra-virgin olive oil3 pounds peeled and deveined jumbo fresh shrimp½ teaspoon kosher salt¼ teaspoon ground black pepper1½ cups unsalted butter½ cup finely diced shallot1½ tablespoons chopped fresh basil1½ teaspoons chopped fresh mint1 teaspoon lime zest Slaw: 3 cups thinly shaved fennel (about 3 medium bulbs)2½ cups thinly sliced honeydew melon1½ cups thinly shaved red onion (about 1 medium onion)¼ cup extra-virgin olive oil2 tablespoons apple cider vinegar2 limes, zested and juiced2 teaspoons cane syrup¼ teaspoon kosher salt⅛ teaspoon ground black pepperGarnish: chopped fresh mint, chopped fresh basil, fennel fronds 1. For shrimp: In a cast-iron grill pan, heat oil over medium-high heat. 2. Sprinkle shrimp with salt and pepper. Add shrimp to pan; cook until pink and…

CORNDOG PICKLES Makes 6 6 whole cucumber pickles (3½ to 4 inches long)1 cup all-purpose flour½ cup fine-ground yellow cornmeal1 tablespoon sugar2 teaspoons baking powder⅛ teaspoon kosher salt⅛ teaspoon ground black pepper½ cup whole milk1 large eggVegetable oil, for frying6 (6-inch) wooden skewersRanch dipping sauce, to serve 1. Preheat oven to 200°. 2. Let pickles drain on paper towels. Pat dry with additional paper towels. 3. In a small bowl, place ½ cup flour. In a medium bowl, whisk together cornmeal, sugar, baking powder, salt, pepper, and remaining ½ cup flour. In another small bowl, whisk together milk and egg. Add milk mixture to cornmeal mixture, stirring until well combined. For easier dipping, pour batter into a tall drinking glass. (Refill as needed.) 4. In a Dutch oven, pour oil…

SWAPPING OUT A TRADITIONAL CORN HUSK FOR CORNBREAD OR CORN FLOUR gives these dishes an interesting new flavor profile that pairs perfectly with just about any topping you choose. Let your family get involved so they can customize their dinner to their liking. CORNBREAD TAMALE PIE Makes 1 (10-inch) pie 1 tablespoon olive oil1 pound lean ground beef1 cup chopped yellow onion1 tablespoon freshly minced garlic1 jalapeño, seeded and minced1 (14.5-ounce) can diced tomatoes¼ cup ketchup1 tablespoon apple cider vinegar2 teaspoons kosher salt2 teaspoons Dijon mustard1¼ teaspoons chili powder1 teaspoon dried oregano¼ teaspoon ground cumin¼ teaspoon crushed red pepper1½ cups shredded sharp Cheddar cheese, divided1 (8-ounce) package corn muffin mix½ cup whole buttermilk1 large egg, lightly beaten 1. Preheat oven to 400°. 2. In a 10-inch cast-iron skillet, heat oil…

CLASSIC CHESS PIE Makes 1 (9-inch) pie All-Butter Pie Dough (recipe follows)2 cups sugar3 tablespoons all-purpose flour½ teaspoon kosher salt4 large eggs, room temperature6 tablespoons unsalted butter, melted and cooled slightly1 teaspoon vanilla extract¾ teaspoon lemon extract¼ cup whole milk, room temperature 1. Position oven rack in bottom third of oven. Preheat oven to 400°. 2. On a lightly floured surface, roll All-Butter Pie Dough into a 13-inch circle. Transfer to a 9-inch pie pan, pressing into bottom and up sides. Trim excess dough to ½ inch beyond edge of pan, if necessary. Fold edges under, and crimp as desired. Lightly prick bottom of dough with a fork. Freeze for 15 minutes. 3. Top dough with a piece of parchment paper, letting ends extend over edges of pan. Add pie…

MEAT □ Chicken, 6 boneless skinless thighs□ Pork, 1 (1½-pound) tenderloin□ Sausage, 1 pound mild Italian□ Shrimp, 1 pound peeled and deveined extra-large fresh PRODUCE □ Basil, 1 bunch□ Cilantro, 1 bunch□ Chives, 1 bunch□ Bell peppers, 1 red, 1 yellow, 1 orange, 1 green□ Fennel, 1 whole□ Garlic, 2 heads□ Jalapeños, 1 medium□ Lemon, 1□ Limes, 3□ Mushrooms, 1 (8-ounce) package sliced fresh baby portobello□ Onions, 2 small red, 1 large yellow, 1 small yellow, 1 large Vidalia□ Potatoes, 1½ pounds baby red□ Tomatoes, 2 medium heirloom, 4 large tomatoes□ Zucchini, 1 pack (2 zucchini) DAIRY □ Butter, 1 stick unsalted□ Mozzarella, 1 (8-ounce) package fresh□ Parmesan, 1 (6-ounce) bag finely shredded, 1 (5-ounce) container grated□ Queso fresco, 1 (10-ounce) package□ Sour cream, 1 (8-ounce) container CANNED AND DRY…