Indholdsfortegnelse for May/June 2024 i Cooking with Paula Deen

EDITOR-IN-CHIEF Paula Deen EDITORIAL EDITORIAL DIRECTOR, FOOD Daniel Schumacher MANAGING EDITOR, FOOD Whitney Durrwachter FEATURES EDITOR Daniel Dubuisson SENIOR COPY EDITOR, FOOD Meg Lundberg EDITORIAL ASSISTANT Shelby Duffy SENIOR PHOTOGRAPHER John O’Hagan PHOTOGRAPHERS Jim Bathie, Kyle Carpenter, Stephanie Welbourne Steele CONTRIBUTING PHOTOGRAPHERS Matt Armendariz, Kelli Boyd SENIOR DIGITAL IMAGING SPECIALIST Delisa McDaniel 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, Maggie Hill, Donna Nichols HAIRSTYLIST & MAKEUP ARTIST Emily Warren Peterson EXECUTIVE ASSISTANT TO PAULA DEEN Eddie Zorawowicz TEST KITCHEN DIRECTOR Laura Crandall FOOD STYLISTS/RECIPE DEVELOPERS Ola Agbodza, Aaron Conrad, Katie Moon Dickerson, Kathleen Kanen, Vanessa Rocchio, Amanda Stabile, Izzie Turner TEST KITCHEN ASSISTANT/PREP COOK Madison Harvel DIGITAL MEDIA MARKETING COORDINATOR Morgan Barbay SENIOR…

WHENEVER I MAKE THESE TASTY COOKIES FOR MY FAMILY, they never last long! My refreshing, zesty Coconut Lime Glaze perfectly balances the rich and buttery cookies for a dessert that you’ll want to whip up all season long. KEY LIME COOKIES Makes about 42 1 cup unsalted butter, softened4 ounces cream cheese, softened2 cups confectioners’ sugar1¼ cups all-purpose flour⅓ cup cornstarch1 tablespoon poppy seeds1½ teaspoons lime zest, plus more for garnish¼ teaspoon kosher salt2 tablespoons Key lime juice (from bottle)1½ teaspoons vanilla extractCoconut Lime Glaze (recipe follows) 1. In a large bowl, beat butter, cream cheese, and confectioners’ sugar with a mixer at medium-high speed until fluffy, 3 to 4 minutes, stopping to scrape sides of bowl. 2. In a medium bowl, whisk together flour, cornstarch, poppy seeds, lime zest, and…

SAILOR SANDWICHES Makes 4 This unique sandwich is popular at Jewish delis in Richmond, Virginia, and after just one bite, it’ll be easy to see why. 2 tablespoons unsalted butter, room temperature8 slices rye bread¼ cup spicy brown mustard4 knockwurst sausages1 pound sliced deli-roasted pastrami8 slices Swiss cheese 1. Spread butter on one side of each bread slice. Spread mustard on remaining side of each bread slice. 2. Split sausages lengthwise without cutting all the way through. 3. Heat a griddle over medium-high heat, and lightly spray with cooking spray. Place sausages, cut side down, on griddle, and cook until browned, about 4 minutes. Turn sausages, and cook until browned, about 4 minutes. Remove from griddle. 4. Reduce heat to medium. Divide pastrami into 4 stacks. Place pastrami stacks on…

CATFISH CROQUETTES Makes 12 1 (8-ounce) catfish fillet1½ teaspoons kosher salt, divided1 teaspoon ground black pepper, divided4 tablespoons unsalted butter, divided½ cup finely chopped onion2 cloves garlic, minced2 tablespoons all-purpose flour½ cup warm whole milk1½ cups panko (Japanese bread crumbs), divided3 teaspoons chopped fresh thyme, dividedVegetable oil, for frying1 large egg, beatenChipotle Ranch (recipe follows)Garnish: fresh thyme 1. Sprinkle catfish with ¾ teaspoon salt and ½ teaspoon pepper. 2. In a large saucepan, melt 1 tablespoon butter over medium-high heat. Add catfish; cook until flaky and firm to the touch, about 4 minutes per side. Remove from pan. Let stand for 5 minutes. Using 2 forks, shred catfish. 3. Reduce heat to medium. Add remaining 3 tablespoons butter to pan. Add onion; cook until tender, about 5 minutes. Add garlic; cook…

BEFORE THERE WERE BIG GROCERY CHAINS AND SUPERCENTERS, family-run general stores supplied the goods—everything from bags of fluffy white flour to a fetching pair of trousers. If only walls could talk, these still-standing survivors would tell colorful stories of days long gone by. But step inside and these time-warped spots will make you feel like nothing has changed, because little has. When we’re craving a hefty dose of Southern charm or just an ice-cold root beer float, these 11 gems can’t be beat. T.B. SUTTON GENERAL STORE Granville, Tennessee For an authentic experience, visit this two-story Tennessee landmark. Shelves are stocked with all the basics. If you’re there on a Saturday, don’t miss the Sutton Ole Time Music Hour, where bluegrass is performed in-house and broadcast worldwide. granvilletn.com OARK GENERAL…

MEAT ▢ Bacon, 20 thick-cut slices▢ Catfish, 4 (6-ounce) skinless fillets▢ Chicken, 1 whole (3- to 4-pound) Pork, 4 (1-inch-thick) boneless loin chops (about 2 pounds total)▢ Sirloin, 1 pound ground PRODUCE ▢ Avocado, 1 medium▢ Garlic, 1 head▢ Green leaf lettuce▢ Green tomatoes, 2▢ English cucumber▢ Fennel▢ Lemons, 2 to 3▢ Parsley▢ Peppers, 2 Anaheim and 1 pound mini tricolor sweet▢ Oregano▢ Tarragon▢ Tomatoes, 1 pound assorted cherry, 2 pints grape, and 1 medium red▢ Yellow onion, 3 medium DAIRY ▢ Egg, 1 large▢ Cream cheese, 1 (8-ounce) package▢ Goat cheese crumbles, 4 ounces▢ Parmesan cheese, 1 (8-ounce) wedge▢ Processed cheese product, 6 ounces▢ Provolone cheese, 1 (8-ounce) package sliced▢ Sharp Cheddar cheese, 1 (8-ounce) package shredded▢ Whole milk, 2 cups DRY AND CANNED GOODS ▢ Dill pickles▢ Flour…

SPRINGTIME INTO SUMMER is such a sweet season. It’s one of my very favorites, but then again, there’s something uniquely special about every time of year. In the summertime, I look for ways to show off the vibrant produce I’ve got growin’, and one of the yummiest ways is with a fresh and flavorful salad. But don’t worry, these aren’t simple little side salads—these are hearty, filling suppers that your whole family will love. If y’all enjoy eating a little lighter during the hot summer months without skimping on flavor, try my Summer Peach and Cucumber Salad with Blackened Fried Shrimp on page 16 or pack in some serious protein with the Southwest Steak Chopped Salad on page 30. Any of the options in my Salad for Supper collection, starting…

SLOW COOKER MOJO CHICKEN THIGHS WITH SLOW COOKER BLACK BEANS Makes 4 to 6 servings ¾ cup lightly packed fresh cilantro leaves½ cup chopped yellow onion2 tablespoons coarsely chopped garlic1 tablespoon orange zest½ cup fresh orange juice¼ cup fresh lemon juice¼ cup green pepper hot sauce2 teaspoons lime zest2 tablespoons fresh lime juice2 teaspoons kosher salt2 teaspoons dried oregano1 teaspoon ground cumin1 teaspoon ground black pepper½ cup extra-virgin olive oil6 boneless skinless chicken thighsHot cooked rice and Slow Cooker Black Beans (recipe follows), to serveGarnish: orange zest 1. In the container of a blender, process cilantro, onion, garlic, orange zest and juice, lemon juice, hot sauce, lime zest and juice, salt, oregano, cumin, and black pepper until well combined, stopping to scrape sides of container. With blender running, add oil…

ROMAINE WEDGE SALADS WITH BUTTERMILK DRESSING Makes 6 servings ½ pound peppered bacon, chopped½ (12-ounce) loaf challah, cubed2 cups peanut oil1 medium yellow onion, thinly sliced½ teaspoon kosher salt1 cup all-purpose flour3 heads romaine lettuce, halved2 tomatoes on the vine, slicedButtermilk Dressing (recipes follow) 1. In a 10-inch cast-iron skillet, cook bacon over medium-high heat, stirring frequently, until crisp. Remove bacon using a slotted spoon, and let drain on paper towels, reserving drippings in skillet. 2. Add cubed bread to skillet; cook over medium-high heat, stirring occasionally, until browned, about 5 minutes. Remove from skillet. 3. Add oil to skillet, and heat over medium heat until a deep-fry thermometer registers 350°. 4. In a medium bowl, toss together onion and salt. Add flour, tossing to coat. Shake off excess flour,…

CHEDDAR-DILL SQUASH MUFFINS Makes 12 3 cups all-purpose flour2 teaspoons baking powder2 teaspoons salt1 teaspoon sugar1¼ cups heavy whipping cream2 large eggs, lightly beaten1 cup grated squash (about 2 small squash)1 cup shredded sharp Cheddar cheese1 tablespoon chopped fresh dillButter, to serve 1. Preheat oven to 350°. Spray a 12-cup muffin pan with baking spray with flour. 2. In a large bowl, combine flour, baking powder, salt, and sugar. Make a well in center; add cream, stirring until smooth. Add eggs, squash, ¾ cup cheese, and dill, stirring well. Divide batter among prepared muffin cups; top evenly with remaining ¼ cup cheese. 3. Bake until lightly golden and tops spring back when touched, 12 to 15 minutes. Serve with butter. SPICY SQUASH-AND-BEEF KABOBS Makes 8 (photo on page 50) 3 medium…

THESE CLASSIC FLAVOR COMBINATIONS ARE GREAT AS IS, or you can choose to modify the recipes to fit your preferences. Whether you want to swap out toppings and mix-ins or make a dairy-free option using a milk alternative, the possibilities are endless! CHOCOLATE-BANANA BAKED OATS Makes 4 servings 1 cup old-fashioned oats1 cup steel-cut oats4 medium ripe bananas4 large eggs¼ cup honey2 teaspoons baking powder½ teaspoon kosher salt3 ounces bittersweet chocolate, chopped1 medium ripe banana, sliced¼ cup almond butterGarnish: honey 1. Preheat oven to 350°. Spray 4 (8- to 10-ounce) ovenproof ramekins with cooking spray, and place on a rimmed baking sheet. 2. In the container of a blender, process all oats, whole bananas, eggs, honey, baking powder, and salt until smooth. 3. Transfer oats mixture to a large bowl.…

WHILE THE PROCESS OF CREATING IT MAY SOUND UNAPPEALING, vinegar is widely used in cooking (and even baking)—from making dressings and tenderizing meat to pickling vegetables and “lifting” baked goods—with each type possessing its own unique flavor profile that can add a punch of subtle tang to countless dishes. Read through our vinegar breakdown to better understand this must-have ingredient. 1. DISTILLED WHITE VINEGAR This type is the most functional vinegar of the bunch; consider it the baseline of all the vinegars. Derived from grain alcohol, white vinegar possesses an intense, acidic flavor that’s crisp and clean. Since it has a neutral profile, it’s pretty much a blank slate when it comes to cooking and baking. In a pinch, it can even be used for cleaning purposes when diluted with…

APPETIZERS AND SNACKS Cane Syrup-Candied Bacon 77 Catfish Croquettes 65 Smoked Catfish Dip 68 BREADS AND DOUGHS Cheddar-Dill Squash Muffins 51 Cornbread with Green Onions 59 CONDIMENTS Avocado-Tomatillo Dressing 30 Bacon Mayo 18 Blueberry Barbecue Sauce 29 Buttermilk Dressing 25 Chipotle Ranch 65 Green Onion Butter 59 Rémoulade 44 DESSERTS Berries and Cream 60 Blueberry-Pecan Coffee Cake 37 Chocolate Caramel Pecan Cake 37 Easy Gooey Butter Cake 35 Key Lime Cookies 13 Pineapple Poke Cake 38 Strawberry Cheesecake Pie 79 Strawberry White Chocolate Cookies 37 FROSTINGS, GLAZES, AND TOPPINGS Coconut Lime Glaze 13 Grilled Pineapple Rings 38 Pecan Streusel 37 MAINS Bacon-Wrapped Catfish 65 Blackened Catfish Po’ Boys 68 Blackened Fried Shrimp 16 BLT Paninis with Bacon Mayo 18 Carrot Cake Overnight Oats 70 Cheeseburger Pasta 21 Chicken, Pepper, and…

MADE IN THE SOUTH STONE HOLLOW FARMSTEAD Just a short drive from Birmingham, Alabama, Stone Hollow Farmstead is nestled in the charming town of Harpersville, Alabama. After spending 30 years in the aesthetic business, Deborah Stone wanted to enjoy a slower-paced lifestyle and give her children a chance to experience life outside of the city. Growing up on a farm herself, Deborah decided to return to her roots and bought her own farm in 1999. What originally began as a small organic farm producing small-batch skincare eventually transformed into a sprawling, mother-daughter–operated farmstead that houses hundreds of grass-fed livestock, heirloom plant gardens, and more than 10,000 dahlia plants that are part of their cut-flower program. This vertically integrated company encompasses a licensed goat dairy, creamery, and cannery and offers a…

EASY GOOEY BUTTER CAKE Makes 9 (3-inch) bars Many thanks to the St. Louis, Missouri, baker who accidentally created this delectable cake by swapping the proportions of flour and sugar. 1 (15.25-ounce) box yellow cake mix3 large eggs, room temperature and divided¾ cup unsalted butter, melted and divided1 (8-ounce) package full-fat cream cheese, softened1 teaspoon vanilla extract½ teaspoon kosher salt3 cups confectioners’ sugarGarnish: confectioners’ sugar 1. Preheat oven to 350°. Spray a 9-inch square baking pan with baking spray with flour. Line with parchment paper, letting excess extend over sides of pan. 2. In a large bowl, stir together cake mix, 1 egg, and ½ cup melted butter. Press into an even layer in bottom of prepared pan. 3. In another large bowl, beat cream cheese with a mixer at medium…

THE BRIGHT, EARTHY FLAVOR of this herbaceous sauce pairs wonderfully with a variety of fresh seasonal vegetables, making it the perfect addition to easily elevate your weeknight meals. CHICKEN, PEPPER, AND PESTO PASTA Makes 4 servings 1 tablespoon olive oil½ teaspoon kosher salt¼ teaspoon ground black pepper1 pound chicken tenderloins, thinly sliced1 small onion, thinly sliced1 red bell pepper, thinly sliced1 orange bell pepper, thinly sliced1 yellow bell pepper, thinly sliced1 (15-ounce) jar Alfredo sauce1 (12-ounce) container refrigerated pesto*½ pound fettuccine, cooked according to package directionsFreshly grated Parmesan cheese and fresh basil, to serve 1. In a 12-inch cast-iron skillet, heat oil over medium heat. 2. Sprinkle salt and black pepper all over chicken; add to skillet, and cook, turning occasionally, until golden brown, 5 to 6 minutes. Remove from…

CREOLE TOMATO BREAKFAST SANDWICHES WITH CANE SYRUP-CANDIED BACON Makes 4 ½ cup mayonnaise*2 tablespoons Creole mustard2 teaspoons Creole seasoning2 teaspoons grated garlic2 teaspoons fresh lemon juice8 large eggs, divided1 teaspoon kosher salt, divided½ teaspoon ground black pepper, divided4 tablespoons unsalted butter, divided8 thick slices brioche bread, toasted8 thick slices Creole tomato8 slices Cane Syrup-Candied Bacon (recipe follows) 1. In a medium bowl, whisk together mayonnaise, mustard, Creole seasoning, garlic, and lemon juice until well combined. 2. In 2 small bowls, crack 2 eggs each, and sprinkle ¼ teaspoon salt and ⅛ teaspoon pepper over each bowl. 3. In a medium skillet, heat 2 tablespoons butter over medium heat. Pour seasoned eggs into skillet. Cover and cook until edges of whites are browned and crisp, about 1 minute. Remove from heat; cover…