Food 2: Southern

Showing posts with label Southern. Show all posts

Monday, December 9, 2013

Pan-Roasted Okra, Corn, and Tomatoes

Charring okra and corn in a cast-iron skillet brings high-summer cookout spirit to the classic Lowcountry vegetable trinity. The resulting caramelized, sweet vegetable flavor is the perfect complement to the acidity of fresh tomatoes that have been gently stewed with some onion, garlic, and bacon. You can turn this into a vegetarian dish in a snap by substituting a healthy pinch of smoked sweet paprika for the bacon, adding it to the pan along with the onion and garlic. Since you’ll lose the fat rendered by the bacon, you should add up to a tablespoon more vegetable oil to make sure the onions and garlic don’t brown.

3 Tbs. vegetable oil, plus more for brushing

8 oz. fresh okra, halved lengthwise

Kosher salt

1-1/2 cups corn kernels (from 2 large ears)

2 lb. fresh tomatoes

2 oz. slab bacon, cut into large dice

1 medium white onion, chopped (3/4 cup)

1 large garlic clove, mashed to a paste

1 to 2 tsp. vinegar, either red wine, white wine, or distilled white (optional)

Freshly ground black pepper

Heat a large cast-iron skillet over high heat until very hot and brush lightly with vegetable oil. In a bowl, toss the okra with 1 Tbs. of the oil and season with 1/4 tsp. salt. Cook the okra in the pan in two batches, turning once, until charred and tender, 3 to 4 minutes per batch depending on the size and freshness of your okra. Reserve in a bowl so you can reuse the cast-iron skillet.

Add 1 Tbs. of the oil to the corn and season with 1/4 tsp. of the salt. Add the corn to the skillet and cook over high heat, stirring occasionally, until lightly charred in spots, about 3 minutes. Reserve the corn in a bowl, separate from the okra.

Bring a large saucepan of water to a boil and fill a bowl with ice water. Score the tomato bottoms with an X. Add the tomatoes to the boiling water and blanch for 10 seconds to loosen their skins. Transfer the tomatoes to the ice water to cool. Core and peel the tomatoes, and halve them crosswise. Working over a sieve set in a bowl, tease out the seeds with your fingers. Press on the seeds to extract the juice, then discard them. Chop the tomatoes and reserve them in the bowl of their juice.

Pour the remaining tablespoon oil into the skillet over medium-high heat, and when it shimmers, add the bacon. Sauté the bacon until it just begins to brown, about 4 minutes, then add the onion and 1/2 tsp. salt. Stir continuously for about 2 minutes, allowing the onion to release some moisture, but not letting it brown. Add the garlic and cook for about a minute to let its flavor bloom (do not brown the garlic). Then add the tomatoes, and stir to combine. Cover the pot, reduce the heat to medium, and cook for about 4 minutes until the tomatoes have mostly collapsed.

Add the corn, stir to combine, and cook for 3 more minutes. Add the okra, stir, and cook just until the okra is heated through, about 2 minutes. Season to taste with the vinegar (which you may or may not need, depending upon the acidity of the tomatoes), salt, and black pepper; serve.

Classic Buttermilk Cornbread

This recipe take style cues from both Southern cornbread (baking in a hot, greased skillet), and Northern-style recipes (added flour and sugar). Since traditional cornbread can be dry, making a cornmeal mush and adding a little sour cream to the buttermilk go a long way toward a moist, tender crumb.
Leftover cornbread makes a flavorful and versatile base for stuffing. Use our Recipe Maker to create your own stuffing, flavored with anything from mushrooms and pine nuts to dried cranberries and sausage.
For more holiday-worthy sides visit The Guide to Thanksgiving Dinner.

9 oz. (1-3/4 cups) medium-grind stone-ground yellow cornmeal, such as Bob’s Red Mill

2-1/4 oz. (1/2 cup) unbleached all-purpose flour

2 Tbs. granulated sugar

2 tsp. baking powder

3/4 tsp. table salt

1/2 tsp. baking soda

1 cup buttermilk

1/4 cup sour cream

2 large eggs, lightly beaten

1-1/2 oz. (3 Tbs.) unsalted butter, cut into a few pieces

Position a rack in the center of the oven and put a 9- to 10-inch cast-iron skillet or a 9-inch heavy-duty square or round metal baking pan (not nonstick) on the rack. Heat the oven to 425°F.

In a small saucepan, bring 1/2 cup water to a boil over high heat. In a large bowl, combine 1/2 cup of the cornmeal and the boiling water. Stir to blend—the mixture should become a thick mush.

In a medium bowl, whisk the remaining 1-1/4 cups cornmeal with the flour, sugar, baking powder, salt, and baking soda to blend.

Add the buttermilk, sour cream, and eggs to the cornmeal mush and whisk to blend.

When the oven and pan are fully heated (after about 20 minutes), add the dry ingredients to the wet ingredients and mix with a wooden spoon until just blended. Do not overmix.

Remove the hot pan from the oven and add the butter pieces, tilting the pan to swirl the butter around until it’s melted and the pan is well coated. (The butter may brown; that’s fine.) Immediately pour the melted butter over the mixed batter and stir to combine—a half-dozen strokes with a wooden spoon should be plenty. Scrape into the hot pan.

Bake until the cornbread pulls away from the sides of the pan and is golden on top, 18 to 20 minutes. Immediately turn the bread out onto a rack. Cool for 5 minutes. Serve hot.

Caramelized Onion Biscuits

2 large yellow onions, halved lengthwise, trimmed, and thinly sliced lengthwise

1 Tbs. vegetable oil

3 Tbs. granulated sugar

1 Tbs. balsamic vinegar

8 oz. (1-3/4 cups) unbleached all-purpose flour; more as needed for shaping the dough

2-1/4 tsp. baking powder

3/4 tsp. kosher salt

1/4 tsp. baking soda

4 oz. (8 Tbs.) very cold unsalted butter

3/4 cup very cold buttermilk

Cook the onions:

At least a few hours and up to a day ahead of making the biscuits, put the onions and the oil in a large skillet over medium heat and cook, stirring occasionally, until they are soft and translucent, 8 minutes. Add 2 Tbs. of the sugar and the balsamic vinegar, and continue cooking and stirring until the onions are very soft and caramelized, 10 to 15 minutes. If the onions brown too much or the bottom of the pan gets too brown before the onions are soft, add some water, about 2 Tbs. at a time. Let the onions cool at room temperature for 30 minutes, chop coarsely, transfer to a container, seal, and refrigerate until cold.

Mix the dough:

Heat the oven to 500°F and position a rack in the middle of the oven. Line a rimmed baking sheet with parchment. Put the flour, remaining 1 Tbs. sugar, baking powder, salt, and baking soda in a large mixing bowl and stir with a whisk to distribute the ingredients evenly.

Cut the butter into small bits and toss with the flour. With a sharp knife or a bench knife, cut the cold butter crosswise into 1/4-inch-thick slices. Stack 3 or 4 slices and cut them into three even strips. Rotate the stack a quarter turn and cut the strips in half. You should create 6 small bits of butter per slice. Toss the butter bits into the bowl with the flour mixture. Continue cutting all the butter in the same manner and adding it to the flour mixture.

When all the butter is in the bowl with the flour, use your fingers to separate the butter bits (they tend to stick to each other), coat all the butter pieces with flour, and evenly distribute them throughout the flour mixture. Don’t rub the butter too hard with your fingertips or palms, as this will melt the butter. You’re just trying to break the butter pieces apart, not blend the butter into the flour.

Give it a little stir. When all the butter is evenly distributed, add the cold buttermilk and stir with a large spoon until all or most of the flour is absorbed by the buttermilk and the dough forms a coarse lump, about 1 minute.

Pat and fold the dough:

Pat and fold the dough. Dust a work surface with flour and dump the dough onto the floured surface, cleaning out the bowl with a spatula or a plastic bowl scraper. Dust the top of the dough and your hands with flour, and press the dough into a 3/4-inch-thick rectangle. Sprinkle a small amount of additional flour and one third of the caramelized onions on the top of the dough. Fold the dough over on itself in three sections, as if folding a letter (also called a tri-fold). With a bench knife or metal spatula, lift the dough off the counter and dust under it with flour to prevent sticking, if necessary. Dust the top with flour and press the dough out again into a 3/4-inch-thick rectangle. Sprinkle on another third of the caramelized onions and repeat the tri-fold. Repeat this procedure one more time (three times in all), with the remaining caramelized onions.

Cut and bake the biscuits.

After the third tri-fold, dust under and on top of the dough, if needed, and roll or press the dough into a 1/2-inch-thick oval. Dip a 2-inch or 2-3/4-inch round biscuit cutter in flour and start cutting biscuits, dipping the cutter in flour between each biscuit. Press straight down to cut and lift straight up to remove; twisting the biscuit cutter will seal the sides and interfere with rising. Use a bench knife or spatula to transfer the biscuits to the baking sheet, placing them about 1/2 inch apart.

Gently gather any scraps of dough, pat and roll out again, and cut more biscuits from the remaining dough. You can gather and roll the scraps two times total and still get good results (the more times you roll out, the tougher the biscuits will be).

Put the baking sheet in the oven and reduce the temperature to 450°F. Bake for 8 minutes; rotate the pan 180 degrees; continue baking until both the tops and bottoms of the biscuits are a rich golden brown and the biscuits have doubled in height, revealing flaky layers on the sides, 4 to 6 minutes more. It’s all right if some butter seeps from the biscuits. Remove the pan from the oven and set it on a cooling rack, leaving the biscuits on the pan. Cool the biscuits for at least 3 minutes and serve them hot or warm (they will stay warm for about 20 minutes).

Butter Beans with Butter, Mint, and Lime

Butter beans are among the farmer’s market treasures of late summer in Charleston—reason to wake up with gusto to another day of stultifying heat and oxford-soaking humidity. This simple treatment is one of the most satisfying. Butter beans come in many varieties, and sizes, but the small green ones are best for this recipe (though you may use frozen baby lima beans if butter beans aren’t in season).

Kosher salt

6 cups fresh shelled butter beans or frozen baby lima beans

3 Tbs. unsalted butter, cut into small pieces

Juice of 2 large limes

1 cup loosely packed mint leaves, chopped

Freshly ground black pepper

1 tsp. grated lime zest, for garnish

In a medium saucepan, bring 6 cups of water and 1 Tbs. salt to a boil over high heat. Add the butter beans and cook until tender, 9 to 12 minutes, depending on the size of the beans. Drain in a colander, and shake the colander several times to shed as much water from the beans as possible.

Put the butter in a large serving bowl, and pour the warm butter beans on top. Toss the beans with the butter until all the butter is melted. Add the lime juice and toss again to distribute. Fold in the mint, season with salt and black pepper, and scatter lime zest over the top. Serve immediately.

Butter Beans with Butter, Mint, and Lime

Slow Cooker Pulled-Pork Sandwiches

Everybody loves a sandwich for dinner, especially if it's one with saucy pulled pork spilling out the sides. You'll need two hands for this easy version of the classic, along with lots of napkins.

1 large yellow onion, halved and sliced

3/4 cup jarred tomato salsa (medium heat)

1/3 cup plus 2 Tbs. cider vinegar

1/3 cup packed light brown sugar

1 Tbs. ground cumin

1 Tbs. chili powder

Kosher salt

One 4- to 4-1/2-lb. bone-in pork shoulder, trimmed

3 Tbs. tomato paste

Toasted hamburger buns, for serving

In a 4-quart slow cooker, combine the onion, salsa, 1/3 cup of the vinegar, the brown sugar, cumin, chili powder, and 1 tsp. salt. Add the pork shoulder and turn to coat. Cover the slow cooker and cook until the pork is fork-tender, 5 to 6 hours on high or 7 to 8 hours on low.

Transfer the pork to a cutting board. Using two forks, shred the pork. Discard the bone and fat. Put 1 cup of the juices and onions in a large bowl. Whisk in the tomato paste, the remaining 2 Tbs. vinegar, and 1 tsp. salt. Add the pulled pork and stir to combine. If the pork seems dry, add more juices as needed. Mound the pork on the toasted hamburger buns.

Grilled Okra with Smoked Paprika-Shallot Dip

Grilled okra is great finger food: Just dip and eat. Let the grill heat for 15 to 20 minutes to make sure it’s nice and hot before cooking the okra. High heat ensures that okra cooks quickly and maintains its crunch.

1 lb. small okra pods (no longer than 2 inches)

1-1/2 Tbs. canola oil

Kosher salt and freshly ground black pepper

1/2 cup sour cream

1/4 cup mayonnaise

1 medium shallot, grated on the large holes of a box grater (about 2 Tbs.)

1 Tbs. fresh lemon juice

1 Tbs. finely chopped fresh cilantro (optional)

1 tsp. smoked paprika

1/4 to 1/2 tsp. crushed red pepper flakes

Prepare a high gas or charcoal grill fire. Partially split each okra pod lengthwise, leaving about 1/2 inch uncut at the stem end. In a large bowl, toss the okra with the oil, 1 tsp. salt, and 1/4 tsp. pepper.

In a small bowl, combine the sour cream, mayonnaise, shallot, lemon juice, cilantro (if using), smoked paprika, red pepper flakes, and 1/2 tsp. salt; set aside.

Grill the okra, flipping once, until the pods are slightly charred and have just split open, about 5 minutes. Transfer to a large platter (don’t overcrowd the platter as residual heat and steam can soften the pods). Serve the okra hot with the dip on the side.

Chicken & Shrimp Ragoût with Curry Spices

Although shrimp isn’t a strictly traditional ingredient, it dresses up this casual stew, making it suitable for company.

3 Tbs. peanut or vegetable oil

2 Tbs. unsalted butter

2-1/4 lb. boneless, skinless chicken thighs, trimmed and cut into 1-inch chunks

Kosher salt and freshly ground black pepper

2 ribs celery, cut into 1/2-inch dice (1 cup)

1 green bell pepper, cut into 1/2-inch dice (1 cup)

1 red bell pepper, cut into 1/2-inch dice (1 cup)

1 small onion, peeled and cut into 1/2-inch dice (1 cup)

4 cloves garlic, minced

2 Tbs. homemade Curry Spice Blend or store-bought hot (Madras) curry powder

1 tsp. dried thyme

28-oz. can plum tomatoes, drained and coarsely chopped; with their juices

2 cups homemade or low-salt chicken broth

1/2 cup dried currants

25 to 30 jumbo shrimp (21-25 count; about 1/4 pounds), peeled and deveined

Toasted Almond Rice for serving

2 tablespoons chopped fresh flat-leaf parsley

Up to two days ahead:

Heat 1 Tbs. each of the oil and butter over medium-high heat in a large (at least 6-quart) Dutch oven. Season the chicken liberally with salt and pepper. Add half of the chicken pieces and sear until golden brown on two sides, about 6 min. For best browning, stir infrequently and only to flip the chicken. Repeat with the remaining chicken, reducing the heat if the bottom of the pan starts to burn. Set all the chicken aside.

Lower the heat under the Dutch oven to medium and add another 1 Tbs. each of oil and butter. When hot, add the celery, peppers, and onion. Sauté until the vegetables are softened and lightly browned, 6 to 8 min. Add the garlic and cook, stirring, for another 2 minutes. Push the vegetables to one side of the pan and add the remaining 1 Tbs. oil. Add the curry spice blend, thyme, 1 tsp. salt, and 1/2 tsp. black pepper to the oil. Cook, stirring, for 1 min. Raise the heat, add the tomatoes and their juices, and bring to a boil. Cook, stirring, until the tomatoes begin to break apart and the juices thicken slightly, about 5 min. Stir in the chicken broth and currants; return the mixture to a boil. Adjust the heat to maintain a vigorous simmer and cook, stirring occasionally, until slightly thickened, about 15 min.

Return the chicken and any accumulated juices to the pot; simmer for about 10 min. Season to taste with salt and pepper. (If you’re working ahead, the stew may now be cooled and refrigerated.)

Just before serving:

Bring the stew to a simmer over very low heat. Add the shrimp and simmer, stirring, until they just turn opaque and are cooked through, 3 to 4 min. Divide the rice among eight shallow soup bowls and spoon the stew on top. Sprinkle each serving with the chopped parsley and serve.

Southern Roast Turkey and Gravy

Buttering and salting the turkey 1 to 2 days before roasting seasons the bird inside and out without the fuss of wet brining. Be sure to let the bird warm up at room temperature before roasting so it cooks up juicy and tender.

For the turkey

1 16-lb. fresh turkey, neck, tail, and giblets reserved for the gravy

5 oz. (10 Tbs.) unsalted butter, softened

Kosher salt and freshly ground black pepper

2 Tbs. paprika (hot or sweet)

2 Tbs. finely chopped fresh thyme

4 tsp. minced garlic

3/4 tsp. cayenne

1/4 tsp. celery seed

For the gravy

1 small yellow onion, quartered

2 medium stalks celery, halved crosswise

2 Tbs. olive oil

3 cups lower-salt chicken broth

2 cups dry white wine

2 bay leaves

2-1/4 oz. (1/2 cup) unbleached all-purpose flour

2 Tbs. chopped fresh flat-leaf parsley

2 tsp. chopped fresh thyme

Kosher salt and freshly ground black pepper

Butter and salt the turkey

Line a 12x16-inch heavy-duty roasting pan with 2 layers of paper towels. Blot the turkey dry inside and out.

In a small bowl, combine the butter with 2 tsp. salt and 1 tsp. pepper; stir in the paprika, thyme, garlic, cayenne, and celery seed. Set aside 1/4 cup of the butter mixture for making the gravy.

Slide your hand under the turkey’s skin to loosen it from the breast and thigh meat. Using your fingers, spread the butter directly on the breast and thigh meat, being careful not to tear the skin. Season the turkey inside and out with 1-1/2 tsp. each salt and pepper. Tuck the wings behind the neck and tie the legs together with kitchen twine.

Set the turkey breast side up in the prepared pan. Loosely cover with waxed paper or parchment and refrigerate for 1 to 2 days.

Make the broth for the gravy

Position a rack in the center of the oven and heat the oven to 400°F. On a large rimmed baking sheet, toss the turkey neck, tail, giblets (excluding the liver), onion, and celery with the oil; arrange in a single layer. Roast, stirring once, until well browned, about 40 minutes.

Transfer the roasted ingredients to a heavy-duty 5-quart pot. Pour 1 cup of the chicken broth onto the hot baking sheet and scrape up any browned bits from the bottom with a wooden spatula; transfer to the pot. Add the remaining broth and 1 quart water. Bring to a boil; lower the heat and simmer gently until reduced to 3 cups, about 1-1/2 hours. Strain through a medium-mesh sieve into a 2-quart measuring cup; discard the solids.

Roast the turkey

Uncover the turkey, discard the paper towels, and set the turkey on a V-rack in the roasting pan. Let sit for 1 hour at room temperature.

Position a rack in the lower third of the oven and heat the oven to 350°F.

Roast the turkey, basting occasionally after 1 hour and rotating the pan
halfway through, until an instant-read thermometer inserted into the
thickest part of the thigh registers 165°F, 2 to 2-1/2 hours. If the skin
gets too dark during roasting, tent with foil.

Tilt the turkey so the juice in the cavity runs into the roasting pan. Transfer the turkey to a platter or carving board. Remove the string, tent with foil, and let rest at room temperature for at least 30 minutes and up to 1 hour before carving and serving.

Make the gravy

Pour the drippings from the turkey roasting pan into a fat separator and allow the fat to rise to the top. Transfer 1/4 cup of the fat to a 3- to 4-quart saucepan; discard the remaining fat and add the defatted drippings to the reserved broth in the measuring cup.

Add the wine and bay leaves to the roasting pan and boil over medium-high heat, scraping up any browned bits from the bottom of the pan, until reduced to 1/2 cup, about 10 minutes. Strain through a medium-mesh sieve set over the measuring cup of broth.

Add the reserved butter to the fat in the saucepan and melt over medium-high heat. Add the flour and cook, whisking constantly, until slightly thickened, 3 to 4 minutes. Slowly whisk in the broth mixture and bring to a boil; then turn the heat down and simmer vigorously, whisking occasionally, until the gravy is reduced to 4 cups, 8 to 16 minutes. Discard the bay leaves, stir in the parsley and thyme, and season to taste with salt and pepper.

Carve the turkey and serve with the hot gravy.

Slow Cooker Pulled-Pork Sandwiches

Everybody loves a sandwich for dinner, especially if it's one with saucy pulled pork spilling out the sides. You'll need two hands for this easy version of the classic, along with lots of napkins.

1 large yellow onion, halved and sliced

3/4 cup jarred tomato salsa (medium heat)

1/3 cup plus 2 Tbs. cider vinegar

1/3 cup packed light brown sugar

1 Tbs. ground cumin

1 Tbs. chili powder

Kosher salt

One 4- to 4-1/2-lb. bone-in pork shoulder, trimmed

3 Tbs. tomato paste

Toasted hamburger buns, for serving

Butter Beans with Butter, Mint, and Lime

Kosher salt

6 cups fresh shelled butter beans or frozen baby lima beans

3 Tbs. unsalted butter, cut into small pieces

Juice of 2 large limes

1 cup loosely packed mint leaves, chopped

Freshly ground black pepper

1 tsp. grated lime zest, for garnish

Fresh Corn Fritters

Try these as an appetizer, served with Charred Tomato Salsa, as a side with grilled chicken or fish, or for breakfast with maple syrup.

4-1/2 oz. (1 cup) all-purpose flour

1/4 cup stone-ground yellow cornmeal

2 tsp. baking powder

1 tsp. sugar

1/2 tsp. table salt; more for sprinkling

1/2 cup whole milk

1/4 cup sour cream

2 large eggs

1 cup fresh corn kernels (from about 1 large or 2 small ears of corn), coarsely chopped

1 to 1-1/2 cups vegetable oil

1 recipe Charred Tomato Salsa (optional)

In a medium bowl, stir the flour, cornmeal, baking powder, sugar, and salt. In a small bowl, whisk the milk, sour cream, and eggs. With a rubber spatula, gently stir the egg mixture into the flour mixture until just blended. Stir in the corn. Let sit for 10 to 15 minutes. Meanwhile, position a rack in the center of the oven and heat the oven to 200°F.

Pour the oil into a small, heavy frying pan, preferably cast iron, to a depth of 1/2 inch. Heat over medium heat until it’s hot enough that a small dollop of batter sizzles when added. With a spring-lever miniature ice cream scoop or a tablespoon, scoop up a ball of the batter and gently release it into the hot oil. Add three or four more balls of batter to the hot oil, taking care not to crowd the pan. Reduce the heat to medium low so that the fritters cook gently. When golden brown on the bottom and barely cooked around the top edge, after 1 to 2 minutes, use a slotted spatula to turn the fritters and cook until golden on the bottom, 1 to 2 minutes longer.

Transfer the fritters to a wire rack set over a baking sheet, sprinkle generously with salt, and keep warm in the oven. Continue to cook the remaining batter in small batches, adding more oil as needed to maintain the 1/2-inch depth. Serve right away with the salsa.

Country Ham Relish

Served on crackers, endive leaves, or celery ribs, this sweet and salty relish makes an irresistible hors d’oeuvre. It’s also a delicious sandwich spread—try it on buttered whole wheat toast topped with sliced tomato and romaine lettuce leaves.

8 oz. country ham (uncooked or cooked), trimmed of most fat and diced (about 1-1/2 cups)

1/2 cup golden raisins

4 oz. cream cheese, softened and cut into 2 pieces

3 Tbs. mayonnaise or sour cream; more as needed

3 Tbs. sweet pickle relish

Freshly ground black pepper

Scatter half of the ham in a layer in a food processor fitted with the metal blade, followed by half of the golden raisins. Repeat the layers with the remaining ham and raisins, and pulse until very few golden raisins remain whole, about fifteen 2-second pulses.

Transfer the mixture to a large bowl and dollop the cream cheese, mayonnaise, and pickle relish evenly over the top. With a silicone spatula, blend the mixture until it’s combined well and spreadable. Adjust the texture with more mayonnaise, if desired, and season to taste with black pepper.

Smoky Pork Chili with Black-Eyed Peas

The moderately spicy chiles for this smoky pork and black-eyed pea chili were chosen for their flavor, not their heat, which means you can appreciate all of the flavors in the bowl.

For the sofrito

6 plum tomatoes, cored and coarsely chopped

6 medium cloves garlic, peeled

2 large or 3 medium jalapeños, seeded and coarsely chopped

1 medium yellow onion, coarsely chopped

1 medium red bell pepper, halved, cored, and coarsely chopped

1/4 cup plus 2 Tbs. red wine vinegar

3 Tbs. extra-virgin olive oil

1 Tbs. dried oregano

Kosher salt and ground black pepper

2 dried ancho chiles

2 dried New Mexico chiles

2 canned chipotle chiles in adobo sauce

For the chili

2 Tbs. vegetable oil

2-1/2 lb. ground pork

1 Tbs. ground cumin

1 tsp. chili powder

Kosher salt

2 cups lower-salt chicken broth

4 cups fresh or thawed frozen blackeyed peas (or three 15-oz. cans, drained and rinsed)

Sour cream, for serving

Thinly sliced scallions, for serving

Make the sofrito

Tip:

Sofrito is a flavoring base made from aromatic vegetables and herbs. Roasting these ingredients intensifies them.

Position a rack in the center of the oven and heat the oven to 500°F.

Put the tomatoes, garlic, jalapeños, onion, bell pepper, vinegar, oil, oregano, 1 tsp. salt, and 1/4 tsp. pepper in a 9x13-inch roasting pan and stir to combine. Roast, stirring every 15 minutes and scraping the bottom of the pan, until collapsed and very soft, about 45 minutes. Set aside.

While the vegetables roast, heat a 10-inch cast-iron skillet over medium-high heat until hot, 2 to 3 minutes. Put the ancho and New Mexico chiles in the pan and toast on both sides until blistered, 2 to 3 minutes per side. Put the chiles in a medium bowl, cover with 2 cups warm water (if they rise to the top, weight them down with a bowl), and soak until soft, about 20 minutes. Drain in a fine sieve set over a bowl; reserve the soaking water.

Stem, seed, and coarsely chop the chiles. Put them in a food processor with the chipotle chiles and the roasted vegetables and purée until the mixture is completely smooth. Set aside.

Make the chili

Heat the vegetable oil in a 5- to 6-quart Dutch oven or other heavy-duty pot over medium-high heat. Add the pork, cumin, chili powder, and 1 Tbs. plus 1ƒ tsp. salt; cook, stirring, until the meat is lightly browned, 10 to 15 minutes. Add the sofrito and stir until thoroughly combined. Add the reserved chile water, chicken broth, and fresh black-eyed peas. Bring the chili to a boil, reduce the heat to medium low and simmer until the black-eyed peas are tender, about 45 minutes (if you’re using canned or frozen black-eyed peas, simmer the meat and broth for 30 minutes, add the peas, and continue to cook for 10 minutes longer). Season to taste with salt. Serve with a dollop of sour cream and scallions sprinkled over the top.

You can make the chili up to 4 days ahead; keep in an airtight container in the refrigerator and reheat gently before serving.

Slow Cooker Pulled-Pork Sandwiches

Everybody loves a sandwich for dinner, especially if it's one with saucy pulled pork spilling out the sides. You'll need two hands for this easy version of the classic, along with lots of napkins.

1 large yellow onion, halved and sliced

3/4 cup jarred tomato salsa (medium heat)

1/3 cup plus 2 Tbs. cider vinegar

1/3 cup packed light brown sugar

1 Tbs. ground cumin

1 Tbs. chili powder

Kosher salt

One 4- to 4-1/2-lb. bone-in pork shoulder, trimmed

3 Tbs. tomato paste

Toasted hamburger buns, for serving

Sugar-Roasted Peach and Cornbread Sundaes with Bacon Syrup

In this dessert, cakey cornbread is paired with the smoky-sweet peaches, salty bacon-studded maple syrup, and rich vanilla gelato. A sprinkle of fruity Aleppo pepper and minced fresh sage completes the sweet-salty-spicy-herbal equation.

For the cornbread:

4 oz. (8 Tbs.) unsalted butter, softened; more for the baking dish

9 oz. (2 cups) unbleached all-purpose flour; more for the baking dish

3 oz. (1/2 cup) fine yellow cornmeal

2 tsp. baking powder

3/4 tsp. kosher salt

1 cup granulated sugar

3 large eggs, at room temperature

1/2 cup heavy cream

1/2 cup whole milk

1/2 cup sour cream

For the bacon syrup:

6 slices thick-cut bacon, preferably applewood-smoked

3/4 cup pure maple syrup

1/4 cup honey

For serving:

8 Sugar-Roasted Peach halves, warmed

Vanilla gelato or ice cream

Minced fresh sage, for garnish

Aleppo pepper flakes, for garnish (optional)

Make the cornbread:

Position a rack in the center of the oven and heat the oven to 375°F. Butter and flour an 8-inch square baking dish.

In a large bowl, whisk the flour, cornmeal, baking powder, and salt. Set aside.

In a stand mixer fitted with the paddle attachment or in a large bowl with a hand-held electric mixer, beat the butter and sugar on medium speed until light and fluffy, about 2 minutes. Gradually beat in the eggs, one at a time, until well combined. Adjust the mixer speed to low and add the cream, milk, and sour cream; mix until combined. The batter may look curdled at this point. Add the dry ingredients, mixing until just combined and scraping down the sides as needed. Pour the batter into the prepared baking dish, smooth the top, and firmly tap the dish on the counter to break any air bubbles.

Bake until a toothpick inserted in the center comes out clean, about 40 minutes. Let the cornbread cool in its dish on a rack until warm.

Make the bacon syrup:

In a 12-inch skillet, cook the bacon over medium heat, flipping occasionally, until crisp, 5 to 8 minutes. Transfer to paper towels to drain and then coarsely chop. Pour off all but 1 Tbs. of the fat from the skillet.

Add the maple syrup and honey to the skillet and heat over medium heat, stirring to combine. Return the bacon to the skillet and stir to combine and heat through, about 5 minutes. Remove the skillet from the heat and let the syrup cool to warm.

Serve:

Cut eight 2-inch cubes from the cornbread (you’ll have leftover cornbread). If made ahead, warm the cubes in a 250°F oven for 10 minutes, or lightly toast them in a toaster oven. Put a cube of cornbread on each of 8 plates. Arrange the peaches and scoops of gelato near the cornbread. Top with the bacon syrup, sage, and a tiny pinch of Aleppo pepper, if using.

Bourbon-Chocolate Pecan Pie

Bourbon’s sweet, toasty flavor is the perfect partner for the dark chocolate in this rich pie filling.

For the pie dough

7-1/2 oz. (1-2/3 cups) unbleached all-purpose flour; more for rolling

2 Tbs. granulated sugar

1 tsp. kosher salt

6 oz. (3/4 cup) cold unsalted butter, cut into small cubes

5 to 7 Tbs. ice water

For the filling

8 large egg yolks

1 tsp. pure vanilla extract

2/3 cup packed light brown sugar

4 oz. (1/2 cup) unsalted butter, cut into 4 pieces

1/2 cup light corn syrup

1/2 cup heavy cream

3 Tbs. bourbon, such as Maker's Mark or Knob Creek

1/2 tsp. kosher salt

1-1/2 cups pecan halves, toasted, cooled, and coarsely chopped

1/2 cup chopped semisweet or bittersweet chocolate

Make the pie dough

Put the flour, sugar, and salt in a food processor and pulse to combine. Add the butter and pulse until the largest pieces are about the size of corn kernels, 8 to 12 one-second pulses. Drizzle 5 Tbs. of the ice water over the flour mixture and pulse until the mixture becomes a moist, crumbly-looking dough that holds together when squeezed in your hand, 4 to 6 pulses. If the dough is still dry, add another tablespoon or two of ice water and test again.

Turn the dough out onto a clean work surface. Gently gather and press the dough into a disk. Wrap the dough in plastic and chill for at least 1 hour or up to 2 days.

Let the dough sit at room temperature to soften slightly (it should be firm but not rock hard), 5 to 20 minutes, depending on how long it was chilled. Roll the dough on a lightly floured work surface with a lightly floured rolling pin until it’s about 13 inches wide and 1/8 inch thick. Roll from the center of the dough to the edges and try to use as few passes as possible to avoid overworking the dough. After every few passes, run an offset spatula or a bench knife under the dough to be sure it isn’t sticking, and give the dough a quarter turn. Reflour the work surface and rolling pin only as needed—excess flour makes the crust tough.

Transfer the dough to a 9-inch pie plate by rolling it around the rolling pin and unrolling it into the plate. You can also fold the dough in half and unfold it into the plate. To fit the dough into the plate, gently lift the edges to create enough slack to line the sides without stretching the dough. Trim off all but 3/4 inch of the overhang. Roll the dough under itself to build up the edge of the crust. Crimp the edge of the crust with your fingers. With the tines of a fork, prick the crust all over. Chill for up to 1 hour in the refrigerator or about 30 minutes in the freezer.

Position a rack in the center of the oven and heat the oven to 425°F. Line the piecrust with foil and fill with dried beans or pie weights. Bake for 15 minutes. Remove the foil and weights. Reduce the oven temperature to 375°F and continue baking until the bottom looks dry and the edges are golden, 5 to 7 minutes more. Cool on a rack while you prepare the filling. Reduce the oven temperature to 325°F and put a large, rimmed baking sheet on the oven rack.

Make the filling

Put the egg yolks in a medium heatproof bowl set on a kitchen towel and add the vanilla. Combine the sugar, butter, corn syrup, cream, bourbon, and salt in a 1-quart saucepan. Heat over medium heat just until the butter is melted and the mixture is hot but not boiling, 3 to 5 minutes. Whisking vigorously and constantly, very slowly pour the hot sugar mixture into the yolks. Strain through a fine strainer set over a 1-quart measuring cup.

Fill and bake the pie

Tip:

Pour the filling over the pecans in a slow, spiral motion; if you go too fast, the pecans may move, leaving gaps in the finished pie.

Spread the pecans evenly in the piecrust. Sprinkle the chopped chocolate evenly over the pecans. Slowly pour the filling over the pecans. Put the pie on the baking sheet and bake until the center of the pie is slightly firm to the touch and the filling doesn’t wobble when the pie is nudged, 35 to 40 minutes. Let cool for at least 1 hour before serving.

Spiced Sweet Potato Ice Cream

Winner of our Create Your Own Ice Cream contest, this southern treat is one we're sure you'll enjoy.

2 cups heavy cream

1 cup whole milk

3/4 cup brown sugar

Table salt

5 large egg yolks

1 cup cooked, mashed sweet potato

2 tsp. pure vanilla extract

Pinch of ginger

Pinch of nutmeg

Pinch of cinnamon

In a medium saucepan, mix 1 cup of the cream with the milk, sugar, and a pinch of salt. Warm the cream mixture over medium-high heat, stirring occasionally, until the sugar dissolves and tiny bubbles begin to form around the edge of the pan, 3 to 4 minutes.

Prepare an ice bath by filling a large bowl with several inches of ice water. Set a smaller metal bowl (one that holds at least 1-1/2 quarts) in the ice water. Pour the remaining cup of cream into the inner bowl (this helps the custard cool quicker when you pour it in later). Set a fine strainer on top. Whisk the egg yolks in a medium bowl.

In a steady stream, pour half of the warm cream mixture into the egg yolks, whisking constantly to prevent the eggs from curdling.

Pour the egg mixture back into the saucepan and cook over low heat, stirring constantly and scraping the bottom with a heatproof rubber spatula until the custard thickens slightly (it should be thick enough to coat the spatula and hold a line drawn through it with a finger), 4 to 8 minutes. An instant-read thermometer should read 175° to 180°F at this point. Don’t let the sauce overheat or boil, or it will curdle. Immediately strain the custard into the cold cream in the ice bath. Press firmly on the strainer with the spatula to extract as much flavor as possible.

Cool the custard to below 70°F by stirring it over the ice bath. Stir mashed sweet potato, vanilla extract, ginger, nutmeg, and cinnamon into the cooled custard.

Refrigerate the custard until completely chilled, at least 4 hours. Then freeze the custard in your ice cream maker according to the manufacturer’s instructions. Transfer the ice cream to an air-tight container, and freeze for at least 4 hours or up to 2 weeks.

Sugar-Roasted Peaches

Peaches are sweet on their own, of course, but sprinkling their cut sides with a bit of sugar, searing them in a screaming-hot skillet, and then roasting them until tender highlights that flavor. The bacon and herbs in the recipe help these peaches straddle the line between sweet and savory. If you want to make them vegetarian-friendly, omit the bacon and use extra-virgin olive oil instead. Serve the peaches simply with a dollop of plain Greek yogurt or a scoop of ice cream for a snack or light dessert.For more waysto serve Sugar-Roasted Peaches, see the recipes for:Mixed Green Salad with Sugar-Roasted Peaches, Crunchy Seeds, and Creamy Goddess Dressing Pork Chops with Sugar-Roasted Peaches, Fennel, and Cheddar Grits Sugar-Roasted Peach and Cornbread Sundaes with Bacon Syrup Sugar-Roasted Peaches with Burrata and Honey

2 slices thick-cut bacon

4 ripe semi-firm medium peaches (about 8 oz. each), halved and pitted

2 tsp. raw sugar, such as demerara or turbinado

Kosher salt and freshly ground black pepper

3 large sprigs fresh summer or winter savory, thyme, or rosemary

Tip:

Look for ripe but semi-firm peaches for this recipe—if they’re too soft, they’ll lose their shape when you pit them.

Position a rack in the center of the oven and heat the oven to 450°F.

Cook the bacon in a 12-inch cast-iron skillet over medium heat, flipping occasionally, until crisp, 5 to 8 minutes. Drain on a plate lined with paper towels. Pour the bacon fat from the skillet into a small heatproof bowl, leaving a slick of fat in the skillet; you’ll need 4 tsp. reserved fat. (If you don’t have enough, make up the difference with extra-virgin olive oil.) Raise the heat under the skillet to medium high.

Sprinkle the cut sides of the peaches evenly with the sugar and a tiny pinch each of salt and pepper. Arrange the peaches in the skillet cut side down and tuck the herbs around them. Tear the bacon slices in quarters and tuck the pieces around the peaches. Drizzle 2 tsp. of the reserved bacon fat evenly over the peaches and let them cook undisturbed until the cut sides begin to brown, about 5 minutes.

Sprinkle the uncut sides of the peaches with a tiny pinch of salt, then transfer the skillet to the oven and roast until the peaches are just tender, about 10 minutes.

Flip the peaches, drizzle with 2 tsp. more of the reserved bacon fat, and continue to roast until they’re tender but not falling apart, about 5 minutes more. Enjoy the bacon as a cook’s treat, or save it for another use; discard the herbs. Let the peaches cool slightly before serving.

Bacon and Cane Syrup Pecan Pie

Bacon may sound like an odd addition to pecan pie, but its salty, smoky flavor balances the sweetness of the filling in a beguiling way. Cane syrup, Louisiana’s version of maple syrup, has a rich flavor; it’s available in well-stocked grocery stores.

For the pie dough

7-1/2 oz. (1-2/3 cups) unbleached all-purpose flour; more for rolling

2 Tbs. granulated sugar

1 tsp. kosher salt

6 oz. (3/4 cup) cold unsalted butter, cut into small cubes

5 to 7 Tbs. ice water

For the filling

8 large egg yolks

1 tsp. pure vanilla extract

2/3 cup packed light brown sugar

4 oz. (1/2 cup) unsalted butter, cut into 4 pieces

1/2 cup cane syrup, such as Steen’s or Lyle’s

1/2 cup heavy cream

1/4 tsp. kosher salt

1-1/2 cups pecan halves, toasted, cooled, and coarsely chopped

1/3 cup crumbled cooked bacon (3 or 4 strips)

Make the pie dough

Turn the dough out onto a clean work surface. Gently gather and press the dough into a disk. Wrap the dough in plastic and chill for at least 1 hour or up to 2 days.

Make the filling

Put the egg yolks in a medium heatproof bowl set on a kitchen towel and add the vanilla. Combine the sugar, butter, cane syrup, cream, and salt in a 1-quart sauce-pan. Heat over medium heat just until the butter is melted and the mixture is hot but not boiling, 3 to 5 minutes. Whisking vigorously and constantly, very slowly pour the hot sugar mixture into the yolks. Strain through a fine strainer set over a 1-quart measuring cup.

Fill and bake the pie

Tip:

Pour the filling over the pecans in a slow, spiral motion; if you go too fast, the pecans may move, leaving gaps in the finished pie.

Spread the pecans evenly in the piecrust. Sprinkle the crumbled bacon evenly over the pecans. Slowly pour the filling over the pecans. Put the pie on the baking sheet and bake until the center of the pie is slightly firm to the touch and the filling doesn’t wobble when the pie is nudged, 35 to 40 minutes. Let cool for at least 1 hour before serving.

Chicory Coffee Pecan Pie

It’s a beloved New Orleans tradition to add roasted, ground chicory root to coffee. The resulting chicory coffee, which you can buy at well-stocked grocery stores, adds a delicious bitter undertone to this pie. If you can’t find chicory coffee, use dark-roasted regular coffee.

For the pie dough

7-1/2 oz. (1-2/3 cups) unbleached all-purpose flour; more for rolling

2 Tbs. granulated sugar

1 tsp. kosher salt

6 oz. (3/4 cup) cold unsalted butter, cut into small cubes

5 to 7 Tbs. ice water

For the filling

1/4 cup ground chicory coffee, such as Café Du Monde or Community Coffee

1/2 cup plus 2 Tbs. heavy cream

8 large egg yolks

1 tsp. pure vanilla extract

2/3 cup packed light brown sugar

4 oz. (1/2 cup) unsalted butter, cut into 4 pieces

1/2 cup light corn syrup

1 tsp. kosher salt

1-1/2 cups pecan halves, toasted, cooled, and coarsely chopped

Make the pie dough

Turn the dough out onto a clean work surface. Gently gather and press the dough into a disk. Wrap the dough in plastic and chill for at least 1 hour.

Make the filling

Tip:

Pour the filling over the pecans in a slow, spiral motion; if you go too fast, the pecans may move, leaving gaps in the finished pie.

Combine the chicory coffee and cream in a 1-quart saucepan and heat over medium heat just until small bubbles form at the edge of the cream, 3 minutes. Stir, remove from the heat, and steep for 10 minutes. Strain and reserve.

Put the egg yolks in a medium heatproof bowl set on a kitchen towel and add the vanilla. Combine the sugar, butter, corn syrup, coffee mixture, and salt in a 1-quart saucepan. Heat over medium heat just until the butter is melted and the mixture is hot but not boiling, 3 to 5 minutes. Whisking vigorously and constantly, very slowly pour the hot sugar mixture into the yolks. Strain through a fine strainer set over a 1-quart measuring cup.

Fill and bake the pie

Spread the pecans evenly in the piecrust. Slowly pour the filling over the pecans. Put the pie on the baking sheet and bake until the center of the pie is slightly firm to the touch and the filling doesn’t wobble when the pie is nudged, 35 to 40 minutes. Let cool for at least 1 hour before serving.