Modern Hospitality: Simple Recipes With Southern Charm Hardcover – July 5, 2011 (6 page)
Read Modern Hospitality: Simple Recipes With Southern Charm Hardcover – July 5, 2011 Online
Authors: Whitney Miller
Crab Cakes with Sweet and Spicy Coleslaw
Living close to the Mississippi and Louisiana coastal waters, I grew up going on fishing expeditions with my dad. My mother’s family also had a fishing camp at La Frances in Bay St. Louis, Mississippi, where we used to catch fish, crabs, and shrimp. My family has had the opportunity to enjoy a lot of fresh, delicious seafood over the years—and we’ve perfected the art of the crab cake!
2 large eggs
4 tablespoons mayonnaise
¼ teaspoon grated lemon zest
2 tablespoons fresh lemon juice
1 teaspoon spicy mustard
2 tablespoons grated yellow onion
2 tablespoons chopped chives
¼ teaspoon black pepper blend
1/8 teaspoon ground coriander
Pinch of cayenne pepper
¼ teaspoon salt
1 pound fresh jumbo lump crab meat
1 cup panko breadcrumbs
4 tablespoons (½ stick) unsalted butter
¼ cup canola oil
Sweet and Spicy Coleslaw (page
78
)
Lightly beat the eggs in a large bowl. Whisk in the mayonnaise, lemon zest, lemon juice, mustard, onion, chives, black pepper blend, coriander, cayenne, and salt.
Gently fold in the crab meat and ½ cup of the panko.
Cover a baking sheet with plastic wrap. Using a ¼-cup measuring cup, scoop out crab meat mixture and form cakes with your hands, for a total of 12 crab cakes; place them on the baking sheet as you work. Cover loosely with plastic wrap and chill in refrigerator for 30 minutes.
Place the remaining ½ cup panko on a plate. One at a time, gently place the chilled crab cakes in the panko, pressing the crumbs onto the cakes and coating both sides.
Heat a 12-inch cast iron skillet over medium-high heat. Add the butter and oil. When hot, place 6 crab cakes in the skillet. Cook until lightly browned and crispy, about 3 minutes on each side. Drain on a paper towel-lined plate. Repeat with the remaining 6 crab cakes.
Serve with Sweet and Spicy Coleslaw.
Makes 12 crab cakes
White Pizza with Fried Sage
While the art of frying food is certainly a longstanding Southern tradition, frying fresh herbs is a more recent culinary trend that’s become popular in restaurants across the country. Here, aromatic fried sage leaves provide the perfect flavor and texture to balance the earthiness of fresh Parmesan, garlic, and mushrooms. You can cut the pizza into small squares to serve as an appetizer or cut larger wedges if serving as an entrée.
DOUGH
1 envelope (¼ ounce) active dry yeast
1 2/3 cups lukewarm (100° to 110°F) water
4 cups plus 3 tablespoons bread flour
¼ cup plus 3 tablespoons extra-virgin olive oil
2½ teaspoons salt
1 tablespoon yellow cornmeal
SAUCE
1 tablespoon unsalted butter
1 tablespoon all-purpose flour
1 cup heavy cream
2 small garlic cloves, minced
1 tablespoon grated Parmesan cheese
¼ teaspoon salt
TOPPING
6 baby bella mushrooms, thinly sliced
6 slices fresh mozzarella cheese (about 1½ ounces)
8 fresh sage leaves
To make the dough: In a stand mixer, whisk together the yeast and lukewarm water. Let stand for 5 minutes. Add the 4 cups bread flour, ¼ cup of the oil, and the salt. Using a paddle attachment, beat on medium speed until the dough is smooth. Replace the paddle with the dough hook and increase the speed to high. After about 2 minutes, the dough should form and be sticky.
Sprinkle 3 tablespoons bread flour onto clean surface. Turn the dough out onto the surface and knead in the flour. Form the dough into a smooth ball, adding a little more flour if the dough is too sticky. Place the dough in a lightly oiled bowl and turn to coat. Cover the bowl with plastic wrap and let rise for 1 hour or until doubled in size.
Meanwhile, to make the sauce: Melt the butter in a medium skillet over medium heat. Stir in the all-purpose flour and cook for 1 minute. Whisking constantly, slowly pour in the cream. Simmer, whisking, for 3 minutes. Stir in the garlic, Parmesan, and salt. Reduce the heat to low and cook, stirring, until the cheese melts, about 3 minutes. Set the sauce aside.
Place an oven rack in the bottom position and preheat to 450°F. About 10 minutes before the dough has doubled in size, put a pizza stone on the bottom rack to preheat.
Punch the dough down and divide in half. (Wrap one half of the dough and save for another use.) Place the remaining half of the dough on a floured surface. Using a rolling pin, roll out into a round large enough to cover the pizza stone. Remove the stone from the oven and sprinkle with the cornmeal. Carefully place the dough on the stone. Poke a few holes into the dough with a fork. Bake until risen but not browned, about 5 minutes. Remove the crust from the oven and spread the sauce over the dough. Arrange mushrooms and mozzarella over the sauce. Bake until cheese is melted and bubbling, 10 to 15 minutes.
Meanwhile, heat the remaining 3 tablespoons oil in a small skillet over medium-high heat. When the oil is hot, fry the sage leaves 2 at a time in the oil until crispy but not browned, about 20 seconds. Remove the leaves and drain on a paper towel.
Remove the pizza from the oven and arrange the fried sage leaves on top. Slice with a pizza cutter into small squares and place on a serving platter. Serve hot.
Serves 8
SOUPS, SALADS, AND
SANDWICHES
ALTHOUGH WINTER IS SHORT in the South, my family and I relish every minute of it. On our 7 acres of wooded land, some of our most memorable entertaining experiences have included crackling bonfires with long wire skewers of toasty marshmallow desserts dangling over the flames. I love warming everyone up with a variety of soups, whether it is my rich and meaty Game-Day Chili or the light and creamy Roasted Eggplant Soup.
Roasted Eggplant Soup with Sun-Dried Tomato Cream
Blackened Catfish Salad with Cornbread Croutons
Southern Zuppa
Zuppa
is the Italian word for soup. This recipe was inspired by a soup I enjoyed at an Italian restaurant, which featured potatoes, white beans, kale, and sausage. By using Southern and Cajun ingredients, I transformed this Italian soup into a soulful Southern dish. I like to cook a whole chicken when I make this soup, even though you won’t need to use all of the meat for this recipe. It’s always handy to have leftover chicken on hand for a quick meal. Try using yours in my Lemon-Pepper Chicken Salad (page
50
).
1 whole chicken (about 5 pounds)
1 carrot, coarsely chopped
Salt
3 collard green leaves, ribs removed, rolled into cigar, halved, and cut into ½-inch strips
2 cups cubed red potatoes
1 cup sliced (½ inch) cooked fresh andouille sausage
1 can (16 ounces) large butter beans or lima beans, rinsed and drained
¼ cup diced yellow onion
1 garlic clove, minced
Ground black pepper
2 tablespoons heavy cream
¼ cup shredded Parmesan cheese
Combine the chicken and water to cover (about 10 cups) in a large pot. Add the carrot and 1 teaspoon salt. Bring to a boil. Reduce to a simmer, cover tightly, and cook until a thermometer inserted in the thickest part of a thigh registers 165°F, about 1 hour, skimming off any foam that rises to the surface.
Meanwhile, stack the collard leaves, roll them into a cigar, halve it lengthwise, and cut crosswise into ½-inch-wide strips.
Remove the cooked chicken from the broth and let cool. When cool enough to handle, pull the chicken meat from the bones. Shred into pieces with two forks. Measure out 1 cup of mixed light and dark meat for the soup. (Reserve the remainder for another use.)
Strain the broth into a bowl and discard the fat. Return the strained broth to the pot and bring to a simmer. Add the potatoes, sausage, beans, collards, onion, garlic, and ½ teaspoon salt. Gently simmer, covered, for 20 minutes.
Add the chicken meat and cream to the soup. Simmer until the chicken is heated through, 5 to 7 minutes. Taste for seasoning and add more salt and pepper if desired.
Ladle into bowls and top with Parmesan.
Serves 4 to 6