Indholdsfortegnelse for July/August 2023 i Cooking with Paula Deen

EDITOR-IN-CHIEF Paula Deen EDITORIAL EDITORIAL DIRECTOR Daniel Schumacher MANAGING EDITOR Morgan Crawford Scott FEATURES EDITOR Daniel Dubuisson SENIOR COPY EDITOR Meg Lundberg EDITORIAL ASSISTANT Shelby Duffy CREATIVE DIRECTOR/PHOTOGRAPHY Mac Jamieson SENIOR PHOTOGRAPHER John O’Hagan PHOTOGRAPHERS Jim Bathie, Kyle Carpenter, Stephanie Welbourne Steele CONTRIBUTING PHOTOGRAPHER Deborah Whitlaw Llewellyn 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, Nick Gregory, Kathleen Kanen, Vanessa Rocchio, Amanda Stabile, Izzie Turner TEST KITCHEN…

THESE FLAKY HAND PIES are the perfect sweet treat to remind me of fun times spent in the Sunshine State. It just so happens that they are also the right size for a sweet treat for my grandbabies! They love to decorate them with lots of icing. KEY LIME HAND PIES Makes 8 ½ cup whole milk2 tablespoons granulated sugar1 egg yolk1 tablespoon cornstarch1 tablespoon lime zest¼ teaspoon kosher salt1 tablespoon unsalted butter1½ tablespoons Key lime juice (from bottle)1 (14.1-ounce) package refrigerated piecrusts1 large egg1 tablespoon water½ cup confectioners’ sugar1 to 1½ tablespoons heavy whipping creamGarnish: lime zest 1. In a medium saucepan, heat milk over medium-high heat, whisking occasionally, until steaming. (Do not boil.) Remove from heat. 2. In a small bowl, whisk together granulated sugar, egg yolk, cornstarch,…

PEANUT BUTTER-CHOCOLATE ICEBOX CAKE Makes 1 (8x4-inch) cake 1 cup creamy peanut butter1 (8-ounce) package cream cheese, softened1½ cups confectioners’ sugar1 (8-ounce) container frozen whipped topping, thawed2 (4-ounce) bittersweet chocolate bars, finely chopped and divided48 saltine crackers, divided2 to 4 tablespoons bourbon½ cup dry-roasted salted peanuts, coarsely chopped1 tablespoon canola oil 1. Line an 8x4-inch loaf pan with plastic wrap. 2. In a large bowl, beat peanut butter and cream cheese with a mixer at medium speed until smooth, stopping to scrape sides of bowl, about 2 minutes. Add confectioners’ sugar; beat at low speed until combined, about 1 minute. Add whipped topping; beat at medium-high speed until smooth, stopping to scrape sides of bowl, about 1 minute. Fold in half of chopped chocolate. Spread one-fourth of peanut butter mixture…

WHAT ARE SOME OF THE THINGS you treasure most about summer? While I sometimes get bogged down by the heat and humidity that inevitably creep in, fresh produce, sweet Georgia sunshine, and even sweeter time spent around the table with my nearest and dearest make this season worth it. Thumb through the recipes in this issue so you, too, can enjoy some of my tastiest summertime dishes. Y’all hear me talk about my love for Vidalia onions all the time, whether it’s in this magazine or on my social media channels. If you aren’t familiar, it’s a sweet onion that grows in a handful of counties in my home state. They’re available only for part of the year, so I look forward to cooking with Vidalias each summer. Turn to…

VEGETABLE KABOBS WITH DILL MARINADE Makes 12 pieces 24 red new potatoes (halved if large), blanched (see Kitchen Tips)24 white pearl onions, peeled and blanched (see Kitchen Tips)24 (1-inch-thick) slices zucchini (about 3 medium zucchini)24 (1-inch-thick) slices yellow squash (about 4 medium squash)4 ears corn, sliced crosswise 1½ inches thick (12 slices)12 small radishesDill Marinade (recipe follows)12 (12-inch) skewers (see Kitchen Tips)1 teaspoon kosher salt½ teaspoon ground black pepperGarnish: fresh thyme, fresh dill 1. In a large bowl, stir together potatoes, onion, zucchini, squash, corn, radishes, and Dill Marinade. Refrigerate for 1 hour. 2. Spray a grill rack with nonflammable cooking spray. Preheat grill to medium-high heat (350° to 400°). 3. Thread vegetables onto skewers. Sprinkle with salt and pepper. 4. Grill skewers, covered with grill lid, turning at least…

DEVILED EGG POTATO SALAD Makes about 2 quarts 3 pounds assorted baby potatoes, quartered4 large hard-cooked eggs, peeled, halved, and separated¾ cup mayonnaise1 tablespoon water1 tablespoon distilled white vinegar1 teaspoon Dijon mustard½ teaspoon kosher salt½ teaspoon ground black pepper, divided¼ teaspoon sweet Hungarian paprika½ cup finely chopped celery3 tablespoons finely chopped red onion1 tablespoon dill pickle relishGarnish: chopped fresh chives 1. In a large cast-iron Dutch oven, bring potatoes and water to cover by 2 inches to a boil over medium-high heat. Reduce heat, and simmer until fork-tender, about 10 minutes. Drain well. 2. In a large bowl, mash together egg yolks with a fork until crumbly; stir in mayonnaise, 1 tablespoon water, vinegar, mustard, salt, ¼ teaspoon pepper, and paprika until smooth. 3. Coarsely chop egg whites. Gently stir…

LIKE TURKEY SAUSAGE, CHICKEN SAUSAGE IS A GREAT OPTION for when you want to cut calories and fat (and consume less sodium) while still enjoying the same taste and texture you get with pork or beef sausage. Whether you’re looking for a quick and easy weeknight meal or a high-protein snack, these recipes are sure to leave you feeling satisfied without the guilt. “When I think about serving up delicious food for my growing family, swapping out regular pork or beef sausage for quick-cooking chicken sausage is one of the easiest and most delicious ways that I can make my meals more balanced in nutrition without compromising on flavor.” CHICKEN SAUSAGE WITH PEPPERS AND ONIONS Makes 4 servings 1 tablespoon vegetable oil1 (12-ounce) package andouille chicken sausage,* cut into 3-inch…

MEAT □ Andouille sausage, 1 (12-ounce) package□ Beef, 1 pound ground chuck, 1 (1-pound) flank steak□ Genoa salami, 6 thin slices□ Capicola, 12 thin slices hot□ Mortadella, 6 thin slices□ Pork, 1 pound smoked pulled, ⅓ pound ground□ Shrimp, 1 pound peeled and deveined fresh jumbo (tails left on), 1 pound peeled and deveined large fresh PRODUCE □ Bell peppers, 2 green, 1 orange, 2 red□ Carrots, 1 to 2□ Chile, 1 red Anaheim□ Chives, 1 bunch□ Corn, 2 ears□ Garlic, 3 heads□ Ginger, 1 knob□ Green onion, 1 bunch□ Lemons, 3 to 4□ Mushrooms, 1 (8-ounce) container fresh baby portobello□ Onion, 3 medium yellow, 1 red□ Oregano, 1 bunch□ Parsley, 1 bunch□ Potatoes, 1 sweet, 1 pound small gold□ Zucchini, 2 (10-ounce) packages fresh spiralized DAIRY □ Butter, 2…

GRILLED CATFISH WITH VIDALIA ONION-POBLANO RELISH Makes 4 servings 4 (6-ounce) catfish fillets1 cup mojo marinade*3 tablespoons vegetable oil, divided½ teaspoon kosher salt¼ teaspoon ground black pepperVidalia Onion-Poblano Relish (recipe follows)Garnish: thinly sliced radishes 1. In a large shallow dish, combine fish and marinade; cover and refrigerate for 30 minutes. 2. Remove fish from marinade; discard marinade. Pat fish dry with paper towels. Brush with 2 tablespoons oil, and sprinkle with salt and pepper. 3. Brush a cast-iron grill pan with remaining 1 tablespoon oil, and heat over medium-high heat. Add fish, and cook until fish can be easily turned with a spatula, about 3 minutes. Turn fish; cook until fish is opaque and flakes easily with a fork, about 2 minutes. Serve with Vidalia Onion-Poblano Relish. Garnish with radish,…

CHEDDAR-DILL HUSH PUPPIES Makes 24 Vegetable oil, for frying1¾ cups self-rising white cornmeal mix¾ cup self-rising flour2 tablespoons chopped fresh dill1 teaspoon kosher salt4 ounces extra-sharp white Cheddar cheese, cut into ¼-inch cubes1¼ cups whole buttermilk½ cup drained dill pickle relish1 large eggGarnish: fresh dill 1. In a large deep cast-iron skillet, Dutch oven, or fish fryer, pour oil to fill halfway, and heat over medium-high heat until a deep-fry thermometer registers 360°. 2. In a large bowl, whisk together cornmeal mix, flour, dill, and salt; stir in cheese. In a small bowl, whisk together buttermilk, relish, and egg. Stir buttermilk mixture into cornmeal mixture just until dry ingredients are moistened. Let stand for 10 minutes. 3. Working in batches and using a 2-tablespoon spring-loaded scoop, carefully drop batter into…

SOME OF MY BEST FAMILY MEMORIES are from going to the state fair every summer. While the rides and atmosphere are a part of the whole experience, what we love the most is sampling all the different food stands available. From funnel cakes to corn dogs to nachos, you can’t go wrong. “These recipes are perfect for whenever we get a craving for our favorite carnival fare.” NACHO FUNNEL CAKES Makes about 8 Vegetable oil, for frying3 cups all-purpose flour1 tablespoon baking powder1 teaspoon sugar1 teaspoon kosher salt1 teaspoon garlic powder1 teaspoon onion powder1 cup water1 cup whole milk2 large eggsNacho Cheese Sauce (recipe follows), chopped onion, pickled jalapeño slices, and chopped tomato, to serve 1. In a large cast-iron Dutch oven, pour oil to fill halfway, and heat over…

CHERRY CHEESECAKE BARS Makes 12 3⅓ cups plus 1 tablespoon all-purpose flour, divided1⅔ cups old-fashioned oats1⅔ cups firmly packed light brown sugar1½ teaspoons kosher salt1¼ teaspoons baking soda1 teaspoon ground cardamom2 cups unsalted butter, cubed2 (8-ounce) packages cream cheese, softened⅔ cup granulated sugar2 tablespoons heavy whipping cream, room temperature2 large eggs, room temperatureCherry Filling (recipe follows) 1. Preheat oven to 350°. Line a 13x9-inch baking pan with foil, letting excess extend over sides of pan; spray foil with cooking spray. 2. In the bowl of a stand mixer fitted with the paddle attachment, beat 3⅓ cups flour, oats, brown sugar, salt, baking soda, and cardamom at low speed until well combined. Add butter; beat until mixture is crumbly and no large pieces of butter remain, about 2 minutes. Reserve 3½…

APPETIZERS AND SNACKS Deep-Fried Vidalia Onion Blooms 37 Fried Potato Salad Bites 53 Hand-Dipped Corn Dogs 74 Nacho Funnel Cakes 74 Pepper Jelly Meatballs 15 BREADS AND DOUGHS All-Butter Pie Dough 70 Buttermilk Cornmeal Piecrust 66 Caramelized Vidalia Onion Bread 39 Cornmeal Dredge 62 Meat Pie Dough 72 CONDIMENTS AND DIPS Dill Marinade 30 Nacho Cheese Sauce 74 Red Pepper Sauce 62 Spicy Dipping Sauce 37 Stone-Ground Mustard Dipping Sauce 53 Tomato Pie Dip 66 Vidalia Onion Jam 36 Vidalia Onion-Poblano Relish 36 DESSERTS Cherry Cheesecake Bars 80 Chocolate Icebox Dessert 46 Grilled Tropical Fruit Skewers 30 Key Lime Hand Pies 14 Key Lime Icebox Pie 46 Mini Coconut Cream Icebox Pies 47 Peaches and Cream Icebox Slab Pie 47 Peanut Butter-Chocolate Icebox Cake 46 FROSTINGS, GLAZES, AND SAUCES Cherry…