Home//Taste of the South/March/April 2024/In This Issue
Taste of the South|March/April 2024Editor’s LetterNO MATTER WHERE YOU ARE OR WHO YOU’RE WITH, cooking and eating are all about moments—the moment you pull biscuits out of the oven, the moment bacon hits a hot cast-iron pan and starts sizzling, a few moments later when your fire alarm starts going off. (Is that just me?) As the Taste of the South team prepares these issues, from concept to completion, that’s what we’re aiming for: to help create memorable moments for you and your family.Brenda Gantt’s odes to classic party foods (Aunt Evelyn’s Pineapple Delight Congealed Salad [page 25] and Orange Buttermilk Salad [page 25]) are the exact sorts of dishes that are meant to evoke a deep sense of nostalgia. That longing for the past, though, is only a part of the joy of cooking…2 min
Taste of the South|March/April 2024Easter BlessingsEASTER IS ONE OF MY FAVORITE times of the year. Though it falls earlier than normal this year, Easter usually means azaleas and daffodils in bloom lining my driveway. The air is still cool, and the dog days of summer have yet to set in. Best of all, we celebrate an empty tomb and a Risen Savior—and I can’t think of a fresher start to new life than that!And the traditions of Easter are so much fun for the family, too. My momma always boiled a dozen eggs or more and we’d dye them as a family. I remember one year in Tuscaloosa, Alabama, when I was about 8 or 9 years old, it stormed all day long on Easter. Not to be undone, Momma hid all the eggs throughout…4 min
Taste of the South|March/April 2024Roaming through RoanokeIN THE BLUE RIDGE MOUNTAINS, nestled along the hom*onymous Roanoke River, lies the vibrant city of Roanoke, Virginia. This lively destination is a treasure trove of unique experiences, with its thriving culinary scene destinations. It captivates visitors with a blend of charm and modernity, all promising seemingly endless adventures of exploring the distinctive offerings of its best hotels, bars, and restaurants.Arriving in Roanoke, stop first at Fire Station One to settle in and get acquainted with the city’s downtown district. The more than century-old firehouse turned boutique hotel is a historic gem combining modern luxury with nods to and remnants of its firefighting past. Each room is adorned with firehouse memorabilia, creating an ambience that pays homage to the town’s heroes, making it the perfect spot to unwind and soak…7 min
Taste of the South|March/April 2024Spring SweetsSheet Pan Pavlova with Lavender BerriesMAKES 10 TO 12 SERVINGS1½ cups sugar6 large egg whites¼ teaspoon kosher salt1 tablespoon cornstarch2 teaspoons vanilla extract1½ teaspoons distilled white vinegar1½ cups heavy whipping cream2 cups mixed berriesLavender Simple Syrup (recipe follows)Garnish: fresh mint leaves1. Preheat oven to 300°. Line a rimmed baking sheet with parchment paper.2. In the top of a double boiler, whisk together sugar, egg whites, and salt by hand. Cook over simmering water, gently whisking frequently, until sugar completely dissolves and an instant-read thermometer registers 120° to 130°.3. Carefully transfer sugar mixture to the bowl of a stand mixer. Using the whisk attachment, beat at medium-high speed until stiff peaks form, 4 to 5 minutes.4. In a small bowl, stir together cornstarch, vanilla, and vinegar until smooth. Add to sugar…8 min
Taste of the South|March/April 2024Sierra Leone to ShreveportFROM THE BEGINNING, NIEMA DIGRAZIA (née Longstratt) set her sights squarely on building a life for herself better than the one she started out with. The many years spent with her family and friends back in the West African country of Sierra Leone created an unwavering devotion to and pride in her birthplace, but it was the passion for cooking she discovered in her formative years that guided her toward a new life in a whole new country.Food in her earlier life was simple out of necessity. Limited access to electricity meant that storing many ingredients and other kitchen sundries for days or weeks at a time was never an option. Only the freshest finds would do, and her mother taught her how best to use everything at their disposal.…4 min
Taste of the South|March/April 2024Recipe IndexBREAKFASTButtermilk Biscuits with Sawmill Gravy 31Cheesy Bacon Biscuit Sticks with Cornmeal Gravy 35Cornmeal Biscuits 31Cornmeal Chicken Biscuits and Gravy 31Cornmeal Gravy 35Green Onion Drop Biscuits with Shrimp and Tomato Gravy 33Sawmill Gravy 31Shrimp and Tomato Gravy 33Spinach, Mushroom, and Gruyère Strata 54DESSERTSAunt Evelyn’s Pineapple Delight Congealed Salad 25Chocolate Cherry Pecan No-Churn Ice Cream 73Chocolate Chip Biscuits with White Chocolate Gravy 32Millionaire’s Crispy Rice Bars 80French Market Beignets 94Italian Easter Phyllo Pie 81Lemon Coconut Tassies 72Lime Chiffon Cake 73Old-Fashioned Strawberry Cobbler 73Orange Buttermilk Salad 25Sheet Pan Pavlova with Lavender Berries 71Strawberries and Cream Delight 65MAINSBarbecue and Hoecakes with Coleslaw 57Barbecue Shrimp with Creamy Grits 43Brown Sugar-Glazed Salmon 44Butter-Basted Steak 92Chipotle Bean Burrito Bowls 58Creamy Three-Cheese Pasta Bake 57Nashville Hot Chicken Sandwiches 88Noodle Crunch Bowl with Peanut Sauce 53One-Pot Lemon and Spring…2 min
Taste of the South|March/April 2024Sideboarddishing withBEAUFORT CHEF MATT WALLACE DISPLAYS his passion for food and community in every dishChef Matt Wallace learned to cook the way most Southerners learn: underfoot grandparents in the kitchen. But his path in the culinary arts has taken a lot of heart and hard work and a little bit of guts. After a decade of excelling in his career in the health-care industry, he decided to pursue his passion for food and opened Blacksheep in Beaufort, South Carolina, with only himself and general manager Krista Duffy running the show. We got the chance to talk with Matt about his experience with Blacksheep and the fun opportunities he has on the horizon.blacksheeponboundary.com | @blacksheeponboundaryWhere did the idea for Blacksheep come from? City restaurants. I think that model here is very…6 min
Taste of the South|March/April 2024New Ways with Biscuits and GravyButtermilk Biscuits with Sawmill GravyMAKES 4 TO 6 SERVINGS(photo on page 30)3½ cups all-purpose flour, plus more for dusting2 tablespoons sugar1 tablespoon baking powder1 tablespoon kosher salt½ teaspoon baking soda1¼ cups cold unsalted butter, cubed1 cup cold whole buttermilk2 tablespoons unsalted butter, meltedSawmill Gravy (recipe follows), to serve1. Preheat oven to 425°. Spray a 12-inch cast-iron skillet with cooking spray.2. In a large bowl, stir together flour, sugar, baking powder, salt, and baking soda. Using a pastry blender or 2 forks, cut in cold butter until mixture is crumbly. Stir in cold buttermilk until a shaggy dough forms.3. Turn out dough onto a lightly floured surface. Pat dough into a rectangle, and cut into fourths. Stack each fourth on top of each other, and pat into a rectangle. Repeat procedure…8 min
Taste of the South|March/April 2024Meatless MealsNoodle Crunch Bowl with Peanut SauceMAKES 4 SERVINGS1 (16-ounce) package firm tofuMiso Dressing (recipe follows)1 (16-ounce) package udon noodles2 tablespoons olive oil1 medium English cucumber, halved lengthwise and thinly sliced2 large carrots, peeled and julienned1 bunch green onions, cut into 2-inch pieces1½ cups shredded red cabbage½ cup chopped fresh cilantro½ cup thinly sliced radish¼ cup fresh mint leaves, tornPeanut Dressing (recipe follows)Lime wedges, to serveGarnish: chopped peanuts1. On a rimmed plate, place tofu; place another plate on top of tofu. Weigh down with a large can, and refrigerate overnight.2. Drain liquid from tofu. Cut into 4 pieces, and place in a small bowl. Pour ½ cup Miso Dressing on top, and let stand for 30 minutes.3. Meanwhile, cook noodles according to package directions. Drain, and rinse with cold water. Toss…8 min
Taste of the South|March/April 2024Rice Sounds NiceWild Rice Spring SaladMAKES 6 SERVINGS(photo on page 76)Wild rice isn’t technically rice, but it tastes terrific in this seasonal side dish.4 cups water1⅔ cups wild rice2 teaspoons kosher salt1 pound fresh asparagus1 medium red bell pepper, chopped¼ cup chopped red onion2 stalks celery, thinly slicedWhite Balsamic Vinaigrette (recipe follows)2 cups quartered fresh strawberries⅓ cup chopped pecans2 ounces crumbled blue cheese3 cups baby arugula¼ cup fresh mint leaves1. In a medium saucepan, bring 4 cups water, rice, and salt to a boil over medium-high heat, stirring occasionally. Reduce heat to medium-low, cover, and simmer, stirring occasionally, until rice is tender but not split, about 45 minutes. Drain, and rinse with cold water. Place rice in a large bowl.2. Trim 1 inch off bottom of asparagus spears, and cut spears into…7 min
Taste of the South|March/April 2024Better Butter BastedButter-Basted SteakMAKES 2 SERVINGS1 (2½-inch-thick) T-bone steak (about 2½ pounds)2 teaspoons kosher salt2 teaspoons ground black pepper1 tablespoon olive oil¼ cup cold unsalted butter, cubed2 cloves garlic, halved3 fresh rosemary sprigsGarnish: flaked sea salt, freshly cracked black pepper1. Let steak come to room temperature, 50 minutes to 1 hour. Pat dry. Just before cooking, sprinkle kosher salt and ground pepper on both sides of steak, pressing into steak.2. Heat a dry large cast-iron skillet over medium-high heat until hot, about 5 minutes. Add oil, and heat until oil is shimmering. Add steak, and cook, turning every 2 minutes, until a brown crust forms and an instant-read thermometer inserted in thickest portion registers 120°, about 8 minutes.3. Add cold butter, garlic, and rosemary to skillet, and cook until butter is melted.…1 min
Taste of the South|March/April 2024Scrumptious Spring SaladI LOST TWO DEAR FRIENDS, Oma and Brenda, to cancer, and they used to love when I cooked my Cornbread Salad. I went to church with both of them, and they used to help me cook and serve the food at our church dinners. They would always scoop two bowls of the Cornbread Salad out for themselves and put them aside. They said, “If we don’t, there’s never enough left for us.” I always think of them when I make it now, and I smile because of the memories it brings back. I hope your family and friends enjoy it just as much as I do.Cornbread SaladMAKES ABOUT 8 SERVINGS1 (10-inch) round loaf cornbread, crumbled (about 7 cups)3 (16-ounce) cans pinto beans1 bunch green onions, chopped1 (15.25-ounce) can corn kernels,…1 min
Taste of the South|March/April 2024Signs of SpringPEAK SEASON JANUARY THROUGH MAYLook ForBrightly colored, firm, and shiny berries with stems attachedSTORINGStrawberries last longest when kept cold and very dry. Store them whole wrapped in paper towels in airtight containers. Wash and cut them just before serving.Taste ThisFind the recipe for this Strawberry Pretzel Tart and many more at tasteofthesouthmagazine.com for this strawberry recipe and many more.FREEZING:Rinse berries and pat dry. Remove stems. Freeze in a single layer on a baking sheet. Transfer frozen berries to airtight freezer bags. Store for up to 4 months in the freezer.STRAWBERRY FESTIVALSPONCHATOULA STRAWBERRY FESTIVALApril 12–14lastrawberryfestival.comFLORIDA STRAWBERRY FESTIVAL February 29–March 10flstrawberryfestival.comDid you know?They wear their seeds on the outside.Strawberry bushes are part of the rose family, which is why we also love their fragrance.Americans eat about 4 pounds per year.They are sweetest…1 min
Taste of the South|March/April 2024Set the TablePulled Pork EmpanadasMAKES 121 teaspoon vegetable oil1 cup diced red and yellow bell peppers1¼ cups pulled pork¾ cup seasoned black beans, rinsed and drained½ cup shredded Monterey Jack cheese1 teaspoon kosher salt1 large egg1 teaspoon waterAll-purpose flour, for dusting1½ (14.1-ounce) packages refrigerated piecrusts (3 piecrusts)Spicy Pineapple Salsa (recipe follows)1. Preheat oven to 425°. Line a rimmed baking sheet with parchment paper.2. In a large skillet, heat oil over medium-high heat. Add bell peppers, and cook, stirring constantly, until tender and lightly browned, about 2 minutes. Transfer to a medium bowl; add pork, beans, cheese, and salt, stirring until combined.3. In a small bowl, whisk together egg and 1 teaspoon water.4. Lightly dust a work surface with flour; place 1 piecrust on prepared surface. Using a 4½-inch round cutter, cut 4…7 min
Taste of the South|March/April 2024Southern Catfish Fry and Fixins’Creamy Potato SaladMAKES 4 TO 6 SERVINGS2 (24-ounce) packages assorted fingerling potatoes, cut into quarters3 teaspoons kosher salt, divided3 tablespoons Champagne vinegar, divided1 cup coarsely chopped cornichons⅓ cup thinly sliced red onion1 cup mayonnaise1 tablespoon coarse-ground Dijon mustard2 teaspoons packed lemon zest2 tablespoons fresh lemon juice½ teaspoon ground black pepper¼ cup finely chopped fresh parsley2 tablespoons chopped dried chivesGarnish: chopped fresh parsley, ground black pepper1. In a large Dutch oven, bring potatoes, 2 teaspoons salt, and water to cover to a boil over high heat; cook until potatoes are fork-tender but not mushy, about 20 minutes. Drain, and rinse with cold water.2. In a large bowl, toss together potatoes and 2 tablespoons vinegar. Add cornichons and onion, and toss until combined. Let cool for about 20 minutes.3. In a medium…6 min
Taste of the South|March/April 2024R U Kidding Me?WAY BEFORE I STARTED MAKING VIDEOS ON TIKTOK, I’d always loved cooking as a hobby, learning early on from my mom, who had a home-cooked meal for us every day. When I was in college, I experimented with cooking—nothing too extravagant, but my meat loaf was always a hit. Since then, I’ve been married for 23 years and have done most of the cooking in the house. I have three children, twins (a boy and a girl) who are 22 and a 16-year-old daughter, all of whom have taken up an interest in cooking.While my twins were freshmen at Arizona State University during the fall of 2020, the COVID-19 pandemic was all anyone was talking about. My buddy Rick and I decided to drive my kids’ car from Chicago, Illinois,…8 min
Taste of the South|March/April 2024French Market BeignetsFrench Market BeignetsMAKES 24½ cup warm water (105° to 115°)1½ teaspoons active dry yeast¼ cup plus 1 teaspoon granulated sugar, divided½ cup boiling water½ cup evaporated milk2 tablespoons unsalted butter, melted2 teaspoons kosher salt1 teaspoon vanilla extract1 large egg, room temperature4¼ cups all-purpose flour, plus more for dustingVegetable oil, for fryingConfectioners’ sugar, for dusting1. In a small bowl, stir together ½ cup warm water, yeast, and 1 teaspoon granulated sugar. Let stand until foamy, about 5 minutes.2. In the bowl of a stand mixer fitted with the paddle attachment, beat ½ cup boiling water, evaporated milk, melted butter, salt, vanilla, and remaining ¼ cup granulated sugar at low speed until well combined, about 1 minute. Add yeast mixture and egg, and beat until combined. Beat in flour until well combined,…2 min
