Modern Hospitality: Simple Recipes With Southern Charm Hardcover – July 5, 2011 (18 page)
Read Modern Hospitality: Simple Recipes With Southern Charm Hardcover – July 5, 2011 Online
Authors: Whitney Miller
Pineapple Coolada
Steamy temperatures in the South call for a cool and refreshing drink, whether it be for a party or simply a summertime treat, so I created my version of a piña colada. Using fresh fruit takes the guilt out of the indulgence. This drink is always a favorite among adults and kids alike.
¼ cup graham cracker crumbs
¼ cup grated fresh coconut
4 cups cubed fresh pineapple
16 cubes (1 inch) fresh coconut
¼ cup fresh coconut water
¼ cup pineapple juice
2 tablespoons plus 2 teaspoons superfine sugar
4 cups ice
2 teaspoons honey
Preheat the oven to 400°F. Spread the graham cracker crumbs and coconut on a baking sheet and bake until toasted, about 4 minutes. Transfer to a shallow bowl.
Working in batches (depending on the size of your blender), combine the pineapple cubes, coconut cubes, coconut water, pineapple juice, sugar, and ice in a blender. Blend until smooth.
Rim the edges of 4 stemmed glasses with honey. Twist the honey-rimmed glasses in the toasted graham cracker and coconut mixture. Pour the drink into the glasses.
Serves 4
WHITNEY’S
ESSENTIALS
I HAVE A FEW RECIPES that I just can’t do without. If I’d had a secret stash of my Miracle Marinade for the burger challenge on
MasterChef,
the votes would have piled in. I can take any cut of meat and create fantastic flavor with it. Whether drizzled over my Off-the-Griddle cheeseburger or Mini Meat Loaves, my Sundried Tomato and Cranberry Ketchup is another essential recipe in my repetoire. I like to make these simple, satisfying, and endlessly versatile recipes ahead of time in multiple batches so I always have enough on hand.
Blackened Seasoning Rub
New Orleans is a short drive from my hometown, so my family often makes day trips there to shop at the French Market, eat beignets at Café Du Monde, and sample Creole and Cajun cuisine, which includes a variety of “blackened” seafood. I’ve created my own blackened seasoning blend that I use at home to cook everything from shrimp to catfish.
2 teaspoons garlic powder
1 teaspoon chili powder
1 teaspoon onion powder
½ teaspoon ground cumin
½ teaspoon paprika
½ teaspoon salt
¼ teaspoon cayenne pepper
¼ teaspoon ground black pepper
Combine all the ingredients in a small bowl and blend well. Use immediately or store in an airtight container for 3 to 4 months.
Makes 2½ tablespoons
Miracle Marinade
As a fan of cooking competitions, I’ve spent many an afternoon cheering on the creators of prize-winning burgers. Every cook has his or her secret to the perfect burger—and this is mine. My Miracle Marinade transforms ordinary burgers, meat loaf, and even steak into blue-ribbon dishes. The recipe will be our little secret!
1 teaspoon extra-virgin olive oil
4 teaspoons finely diced onion
½ cup soy sauce
2 teaspoons apple cider vinegar
2 teaspoons fresh lime juice
2 teaspoons orange juice
½ teaspoon minced garlic
¼ teaspoon minced fresh ginger
2 teaspoons sugar
½ teaspoon paprika
Heat a small skillet over medium-low heat. Add the oil and onion. Cook until tender and caramelized, 2 to 4 minutes.
Combine the remaining ingredients in a small bowl. Stir in the caramelized onions until well combined.
Use immediately or store in an airtight container in the refrigerator for up to 1 week.
Makes ½ cup
Buttermilk Herb Dressing
My dad loves ranch dressing—but only if it’s fresh and homemade. If we go to a restaurant that doesn’t offer real ranch dressing, he simply won’t order a salad! My homemade buttermilk herb dressing is his favorite variety of “ranch.” You can double or even triple the herb mix and store it in an airtight container for future use so you can always whip up a quick batch of dressing. Once you realize how easy it is to make your own dressing, you’ll never buy the bottled stuff again!
HERB MIX
2 tablespoons instant nonfat dry milk
1 tablespoon dried parsley flakes
½ teaspoon dried chives
½ teaspoon dried dill weed
½ teaspoon garlic powder
½ teaspoon onion powder
¼ teaspoon Worcestershire and black pepper blend
¼ teaspoon cayenne pepper
¼ teaspoon salt
1/8 teaspoon paprika
DRESSING
1 cup mayonnaise
1 cup buttermilk
½ teaspoon fresh lemon juice
To make the herb mix: Combine all of the ingredients in a small bowl. For a spicy variation, try adding ¼ teaspoon each cumin and chili powder and 1/8 teaspoon cayenne pepper to the herb mix.
To make the dressing: Whisk together the mayonnaise, buttermilk, and lemon juice. Add the herb mix and stir to combine well. Transfer the contents to a bottle with a resealable lid. Refrigerate for at least 30 minutes before using and shake well before serving. The dressing will keep in the fridge for about a week.
Makes 2 cups
Sun-Dried Tomato and Cranberry Ketchup
Ketchup is a great pantry staple for adding flavor to a variety of vegetable and meat dishes. But ever since I created this recipe, the bottle of ketchup in our pantry has been replaced for good! The cranberries and sun-dried tomatoes add a depth of flavor you just can’t find on the supermarket shelf.
3 vine-ripened tomatoes, chopped
15 grape tomatoes, halved
3 tablespoons diced red onion
3 heaping tablespoons dried cranberries
2 tablespoons diced oil-packed sun-dried tomatoes (about 4 whole)
1 garlic clove, minced
1 tablespoon plus ½ teaspoon light brown sugar
1 teaspoon balsamic vinegar
½ teaspoon apple cider vinegar
¼ teaspoon salt
Splash of lemon juice
Combine all the ingredients with 3 tablespoons water in a medium saucepan. Cook over medium heat for 10 minutes. Reduce the heat to low and cook for 15 minutes to blend the flavors. Let cool for 15 minutes.
Pour the mixture into a food processor and process until almost smooth. Strain the mixture through a fine-mesh sieve into a medium bowl. Refrigerate for 1 hour before use. Store in the refrigerator in an airtight container.
Makes about 2 cups
Olive Salad
Although typically used in muffuletta sandwiches, this olive salad can also be served with olive oil and Rosemary Focaccia (page
81
) for a simple appetizer. You can also try tossing it with pasta and diced vegetables or shrimp to create a Cajun-style pasta salad.
1 jar (16 ounces) giardiniera (marinated mixed vegetables)
6 ounces pitted black olives, such as kalamatas
1 jar (5.5 ounces) pitted Spanish green olives, drained
2 tablespoons extra-virgin olive oil
½ teaspoon capers
¼ teaspoon grated garlic
½ teaspoon dried oregano
½ teaspoon ground black pepper
1/8 teaspoon paprika
Pinch of cayenne pepper
Place all the ingredients in a food processor and pulse on and off until coarsely pureed. Use immediately or store in an airtight container in the refrigerator for 1 week.
Makes 4 cups
Pimiento Cheese
A favorite church potluck dish is a plate of petite pimiento cheese sandwiches. Church potlucks have long been a tradition in the South, and they provide a wonderful opportunity for fellowship—and trying new dishes! I’ve created two variations of pimiento cheese; the spicy version works well in both hot and cold dishes. The plain version is best in hot dishes—and has the added benefit of being lower in fat and calories.
SPICY
¼ cup cream cheese, at room temperature
1 cup shredded pepper Jack cheese
½ cup shredded Cheddar cheese
3 tablespoons mayonnaise
1 tablespoon chopped pimientos
1/8 teaspoon salt
1/8 teaspoon ground black pepper
Pinch of cayenne pepper
PLAIN
4 ounces ricotta cheese
3/4 cup shredded mozzarella cheese
3/4 cup shredded sharp Cheddar cheese
2 tablespoons mayonnaise
1 tablespoon chopped pimientos
Pinch of salt
1/8 teaspoon cracked black pepper
Depending on which cheese you are making, first process the cream or ricotta cheese until smooth. Transfer to a medium bowl and stir in the remaining ingredients until combined.
Makes about 1½ cups
Turnip Greens Pesto
For a quick appetizer that only takes minutes to prepare, try serving this pesto with fresh-baked Cornbread Crostini (page
22
), or Rosemary Focaccia Bread (page
81
). I also like to use this fresh, bright-tasting pesto sauce as a replacement for condiments like mayonnaise and salad dressing in pasta salads such as Turnip Greens Pesto Pasta Salad (page
80
).
11 turnip green leaves, ribs removed
2½ tablespoons chopped walnuts
1 garlic clove, peeled
Salt and ground black pepper
2 tablespoons extra-virgin olive oil
2 tablespoons butter, melted
2 tablespoons grated Parmesan cheese
Fill a large pot halfway with water and bring to a boil over high heat. Place the turnip greens two at a time in the boiling water for 30 seconds. Remove the leaves and drain on paper towels and pat dry. Stack the leaves on top of one another. Roll into a cigar and cut crosswise into 1-inch-wide strips.
Preheat the oven to 350°F. Place the walnuts on a baking sheet and bake until lightly toasted, about 5 minutes.
Place the turnip green strips in a food processor. Add the toasted walnuts, garlic, ½ teaspoon salt, and 1/8 teaspoon pepper. Process until it begins to form a paste, about 2 minutes. With the processor running, drizzle in oil and butter. Add the Parmesan and pulse 2 or 3 times. Season to taste with more salt and pepper. Transfer the pesto to a small bowl.
Makes about 1 cup