Rebecca Lang Cooks

Sparkle on Valentine’s Day with Champagne Cocktails

2012-02-13T09:30:00.001-05:00

Valentine's Day is not complete without a very girly, pink, bubbly and romantic cocktail. No matter how you celebrate this year, with friends, a significant other, or a quiet night alone, make the holiday sparkle with a glass that instantly adds fun.

Cranberry Splash

Serves 12

6 cups red cranberry juice

1 (750-milliliter) bottle champagne

Pour cranberry juice into Champagne glasses, fillinghalf of glass. Slowly pour Champagneover cranberry juice until glass is filled.

StrawberryKiss

Serves 8 to 10

1 pound fresh or frozen strawberries, thawed

1 (750-milliliter) bottle Champagne

Remove the stems from the strawberries and place theberries in a food processor fitted with a metal blade. Process until pureed.Pour the Champagne into glasses, leaving about 1 inch at the top of each glass.Add 2 tablespoons pureed strawberries to each glass.

Raspberry Bubbly

Serves 8

1/2 cup blackberry schnapps

1 (750-milliliter) bottle Champagne

Raspberry sorbet

Pour 1 tablespoon blackberry schnapps into the bottomof each of 8 champagne glasses. Top each with Champagne, leaving at least 1inch at the top of the glass. Using a melon baller or a small scoop, drop onesmall ball of sorbet into each glass.

The Champagne will fizz with the sorbet.

www.rebeccalangcooks.com

The Day Our Skillet Went Cold

2012-01-27T06:21:00.001-05:00

I first posted this tribute to Tom one year ago today, on the 8th anniversary of her death. It is in her memory that I am re-posting my tribute to her.

It was on this day, only 9 years ago, that our family lost my beloved grandmother, Tom. I’ve never written about that day. In fact, I don’t know that I’ve spoken of it with more than a handful of people. There are three days in my life that each and every detail live on so vividly in my mind and this is one of them. I was with her on the exact moment she no longer was on this Earth. It is equally as precious as the minutes when my children were born.

Tom was healthy her entire life, much more so than any other person I’ve known. She cooked daily until she was 100, never had a problem with arthritis, and often wore Nike running shoes the last few years of her life. Only weeks before her death, she was confined to a hospital bed, but still, uttered not one single complaint. Just like always, she never missed a moment to say, “I love you,” or to hold our hands.

I have always felt that Tom and I were connected on an even deeper level than that of a grandchild and grandparent. Our pure love of the kitchen bound us like nothing else could. It was her cast iron skillet filled with fried chicken that first taught me how comfort and love could be tasted and shared without saying a word.

For years, we cooked together, ate together, and talked for countless hours about recipes, cookbooks, and our loves of fat back, Coke in bottles, and Nathalie Dupree. One of her finest days was when Mama brought her to cook with Nathalie and me in the very kitchen she’d seen on television so many times. Simply by sharing a stove, she taught me how imperative the act of cooking can be to a state of real happiness. Being blessed with the gift of sharing the moment when her soul went Home seemed natural and was the ultimate last chapter in our long story together.

My parents and I were with her all day, talking of everything we could think to say. We tried to fill the empty air with subjects that would keep all of our minds off the fact that her death was eminent. We talked about food, work, family, friends, and memories of days gone by. The nurses kept coming in and out, checking Tom’s pulse and blood pressure, which of course reminded us of why we were all there.

A family friend, Jane Knowles, came in to visit Tom one last time. She held Tom’s hand, stroked her hair, and sang Holy Ground with a voice that was nothing short of an angel’s. It was during this magnificent song that Tom left us and went on to meet the Lord she so dearly loved. It’s as if she waited for Jane and her hymn to say goodbye to all of us. Recalling these few minutes of witnessing my Tom drift away leaves me short on words and overflowing with tears.

In memory of Tom and her life so very well lived, I share her fried chicken recipe that has brought me comfort hundreds of times. It is with her skillet that I cook on and never forget.

Tom’s Fried Chicken

1 (3.5 pound) cut-up whole chicken

1/4 cup salt

1 1/2 cups vegetable shortening

1 teaspoon salt

1 teaspoon freshly ground pepper

1 cup all-purpose flour

Place the chicken in a large mixing bowl. Sprinkle with 1/4 cup salt and cover with cold water. Soak the chicken for 45 minutes.

Remove the chicken from the salt water and drain on paper towels.

Heat the shortening in an 8-inch cast iron skillet or a large deep skillet to about 360 degrees.

Sprinkle the chicken with 1 teaspoon salt and pepper. Coat each piece completely with flour, shake off the excess and gently place the chicken in the hot shortening. Fry 10 to 12 minutes per side or until golden brown, about 25 minutes total. Fry chicken in batches to prevent the skillet from becoming crowded.

Check the temperature of the oil occasionally. If the oil is too hot, the chicken will be too brown on the outside but not fully cooked through.

Drain fried chicken on a cooling rack placed over a rimmed baking sheet.

Serves 4 to 6

The Cook and the Camera

2012-01-04T08:30:00.001-05:00

This New Year's weekend was my seventh trip to Sapelo Island, Georgia for the Audubon Society's Christmas Bird Count. It's a family affair. My dad is the compiler and I'm the cook for the group. The first night we feasted on hearty chicken casseroles, yeast rolls with herb butter, Bacon Vinaigrette with Salad Greens and 10 layer chocolate cake. On Saturday, the famished birders came in to my mama's incredible spaghetti, French bread with caramelized onion butter, and candied pecan salad. We ended the night on another 10 layer cake and a champagne toast to the New Year.
I cook ahead so I can spend a great deal of my time on the breathtaking island outside.When I wasn't in the kitchen, I was roaming around with my camera.

Bacon Vinaigrette with Salad Greens

Serves 8

6 slices bacon, chopped (about 6 ounces)

3 tablespoons honey

1 tablespoon Dijon mustard

1/4 cup chopped Vidalia onion

3 tablespoons cider vinegar

1/8 teaspoon salt

Pinch of freshly ground black pepper

Vegetable oil (about 1/4 cup)

2 (5-ounce) packages mixed salad greens

In a large skillet over medium heat, cookthe bacon until it is crisp.

Meanwhile, combine the honey, mustard,onion, vinegar, salt, and pepper in the bowl of a food processor fitted with ametal blade. Pulse until the liquid is smooth.

Use a slotted spoon to transfer the baconto a paper towel-lined plate. Reserve the drippings. When cooled slightly, pourthe drippings into a 1-cup measuring cup.

Add enough vegetable oil to the bacondrippings to make 1/2 cup.

With the food processor running, slowingadd the drippings and the oil in a steady stream.

Add 2 tablespoons crisp bacon and pulse 3times.

Drizzle the dressing over the saladgreens. Serve the remaining bacon over the salad.

Store any remaining dressing in thefridge for up to one week.

Recipe from Quick-Fix Southern (Andrews McMeel 2011)

Copyright © 2011 Rebecca Lang Cooks, LLC. All rights reserved.   

www.rebeccalangcooks.com

Goat Stuffed Pig and a Cook's Christmas Wish List

2011-12-19T14:54:00.001-05:00

After receiving over a dozen emails last week asking me to recommend the best cooking gifts, I decided to make an official list that can be passed directly on to Santa. I chose my favorite things, with a wide range in price and size (to fit in a stocking or in a box), that make cooking a lot easier and much more fun.

It wouldn't be a proper Christmas list without a cookbook. We all know no one can have too many cookbooks, so a good book is always an easy choice for putting under the tree. Wrap up my friend Libbie Summers’ fabulous new book, The Whole Hog Cookbook. The book is breathtakingly beautiful and is a real education in all things pig. Libbie is not only Paula Deen's culinary producer and senior food editor, but is also a gifted story teller and teacher in her own right. She knows her subject well. It's no surprise since Libbie was learning to butcher hogs while other children her age were playing games. Her knowledge and realness shows on each pretty page and in every recipe. Buy it, wrap it up, and become the best gift-giver in your family.

Read on for Libbie's recipe for Goat Stuffed Pig, a goat cheese stuffed pork tenderloin with a pear gravy that practically screams Christmas dinner.

Lodge Enameled Cast-Iron Covered Casserole


Thermapen

Magnetic Measuring Spoons


Oxo Good Grips Meat Pounder

Goat Stuffed Pig

(with Pear Pan Gravy)

serves 4 to 6

Ingredients:

1(2 pound) pork tenderloin

Photo by Chia Chong

koshersalt and freshly ground pepper

2ripe pears, peeled and diced

1/2cup chopped dried pears

2garlic cloves, minced

4ounces goat cheese, room temperature

1/2cup chopped flat leaf parsley

1/4cup pecans, toasted and chopped

2firm pears, thickly sliced (skin on)

11/2 cups pork stock, divided (can substitute chicken stock)

1/4cup pear brandy (can substitute apple brandy)

1cup apple cider

1/4cup heavy cream

1/2teaspoon fresh thyme, minced

2tablespoons butter

Directions:

Preheatoven to 400º F.

Tobutterfly tenderloin, use a sharp knife and make a cut (lengthwise) down thecenter of the pork tenderloin to within 1/2 inch of the bottom. Open the cutmeat and lay flat between two pieces of plastic wrap.

Poundthe meat until it is of even thickness. Remove top sheet of plastic wrap.Lightly salt and pepper uncovered side of tenderloin.

Ina small mixing bowl, stir together diced ripe pears, dried pears, garlic, goatcheese, parsley and pecans. Spread mixture over the top of the butterfliedroast to within 1" of the edges. Roll up log side, removing plastic wrap.Tie with butcher's twine every 2 inches to secure. Salt and pepper lightly.

Placetenderloin in a shallow roasting pan along with sliced pears and 1/2 cup porkstock. Roast until internal temperature reaches 155º F (approximately 12 to 18minutes).

Removefrom oven and allow tenderloin to rest on a cutting board for 10 minutes beforeremoving butcher's twine and slicing into thick slices. Serve warm with PearPan Gravy.

ForPear Pan Gravy: makes 2 cups

Witha slotted spoon, transfer the pears in the roasting pan to a bowl and keepwarm. Pour off any fat from the roasting pan, leaving the meat juices on thebottom. Put pan over medium-high heat, add apple brandy and deglaze panallowing the alcohol to burn off and being sure to scrape up all the brown bitson the bottom of the pan (approximately 1 minute) . Transfer mixture to amedium saucepan. Whisk in remaining stock, apple cider and thyme. Increase heatto high and bring liquid to a boil. Reduce heat and simmer, stirringoccasionally, until reduced by half. Stir in cream and simmer for another 5minutes. Salt and pepper to taste. Remove from heat and stir in butter andpears. Serve warm, poured over Goat Stuffed Pig.

Recipecourtesy of Libbie Summers and The Whole Hog Cookbook, (Rizzoli 2011)

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Giving Thanks over Chocolate Bourbon Pecan Pie

2011-11-20T21:20:00.000-05:00

Each and every one of us is blessed in some way. My sweet dad says a blessing at the table that includes, “Thank you for these and all our many blessings.” It’s a sentence I try to remember each time I sit down to eat.

Looking back on the year is bittersweet. It's been a busy time of excitement but also a tough year for us. We lost a family member this summer and needless to say, it's been a very long road. This Thanksgiving, I am grateful for every single day I have with those that I love. We are so blessed and I will be thankful for that every chance I get.

Take a moment to make a list of 10 things that make you thankful. I made my list and it's now on my refrigerator door.

1. My children are healthy and happy.

2. I have a husband I admire and love.

3. Mama's help that allows me to do what I do and my morning phone calls with my dad.

4. My home is comfortable.

5. I have a strong, good-to-the-core family.

6. I adore my job.

7. My church and all the people that work to make it such a blessing to so many.

8. My friends are so very supportive and caring.

9. I will always have my memories of those no longer with us.

10. Our table is always filled with food. This Thanksgiving, it includes my irresistible Chocolate Bourbon Pecan Pie.

Chocolate Bourbon Pecan Pie

1 1/3 cups all-purpose flour

1/2 tsp. salt

1/2 cup vegetable shortening

4 Tbsp. ice water

4 Tbsp. unsalted butter

6 oz. bittersweet chocolate

3 large eggs, beaten

3/4 cup sugar

1/2 cup light corn syrup

2 Tbsp. bourbon

1 tsp. vanilla extract

1/8 tsp. salt

2 cups pecan halves

1. Combine flour and salt; cut in shortening with a pastry blender until mixture resembles the size of peas. Sprinkle ice water, 1 tablespoon at a time, evenly over surface; stir with a fork until dry ingredients are moistened. Shape dough into a ball; cover and chill 45 minutes.

2. Preheat oven to 450˚. Roll dough to 1/8-inch thickness on a lightly floured surface. Fit into a 9-inch pie plate; trim off excess pastry along edges. Fold edges under, and crimp. Line pastry with aluminum foil, and fill with pie weights or dried beans. Bake at 450° for 8 minutes. Remove weights and foil; bake pastry 3 more minutes. Remove pastry crust to a wire rack to cool. Reduce oven temperature to 350˚.

3. Melt butter and chocolate over low heat in a large saucepan. Remove from heat. Whisk in eggs and next 5 ingredients. Stir in pecans.

4. Bake pie at 350˚ for 45 to 50 minutes, or until set and slightly puffed. Cool completely before serving.

The Basic and Brilliant Virginia Willis

2011-10-03T14:57:00.000-04:00

You will read countless words about Virginia Willis as an author and an authority on Southern cooking. The following words are about who Virginia Willis is.

To cook from Virginia’s books is a lot like really knowing her. Every bite of her food is just as wonderful as the last and the beauty of each dish is as equally delightful as the taste. What you see is what you get. She is the same joyous, charming woman in person as she is on stage or on screen. Her charismatic warmth is no public persona – it is truly who she is.

Virginia is one of the most sensitive people I’ve ever known. I’ve called her countless times for advice and not once has she ever said she was too busy or couldn’t help steer me in the right direction. She has listened to me cry, pepped me up in sticky times, and said, “Oh honey, I’m so happy for you,” in moments of my utmost joy. She is a friend like every woman needs.

Her relationship with her sweet mama says more about her soul than I can describe. As a mother to a daughter, I hope and pray that I can have that same relationship with my child when she is grown. I’ve watched Virginia hug her mama and hold on for a few seconds longer than expected. She loves that woman in an intense sense of the word. Not only are they mother and daughter, they are also beloved friends. Every mother should be so blessed.

In the last 24 hours, I’ve had the unique pleasure of cooking and tasting 5 of her recipes out of her brand new book, Basic to Brilliant, Y’all. Each and every one was more than excellent (including the Arugula with Country Ham and Pecans below). They are recipes that I will cook again and again. I curled up with her beautiful cookbook and my coffee this morning. Even if Virginia had never donned an apron, she could have made a fine living as wordsmith.

Just like Virginia’s gracious personality, she’s offering a special treat for my readers during the next 2 weeks. Buy Basic to Brilliant, Yall, and get your very own personalized bookplate. How fun is that?

She can cook with the grace God, write like we all wish we could, and is a friend that I’m thankful to have in my life.

Arugula with Country Ham and Pecans

Serves 4 to 6

8 cups arugula, dandelion, or frisée (about 6 ounces)

3 tablespoons apple cider vinegar

1/2 teaspoon firmly packed light brown sugar

Coarse salt and freshly ground black pepper

2 tablespoons canola oil

3 thin slices country ham, cut into lardons (see sidebar)

1/2 onion, preferably Vidalia, thinly sliced

1 small clove garlic, finely chopped

1/2 cup crumbled aged white Cheddar cheese(about 2 ounces)

1/4 cup chopped pecans

Place the greens in large bowl. Set aside. Stir together

the vinegar, brown sugar, salt, and pepper in small

bowl until the sugar dissolves. Set aside.

Heat the oil in a skillet over medium-high heat.

Add the ham and cook, stirring occasionally, until

crisp, 5 to 7 minutes. Using a slotted spoon, transfer

the ham to a plate lined with paper towels.

Add the onion to the skillet and cook over medium

heat, stirring frequently, until translucent, 3 to 5 minutes;

add the garlic and cook until fragrant, 45 to

60 seconds. Add the vinegar mixture, then remove

from the heat. Working quickly, scrape the bottom of

the skillet with a wooden spoon to loosen any yummy

browned bits. Set aside to cool just slightly.

Pour the warm dressing over the reserved greens,

add the ham, and toss gently with tongs until the

arugula is slightly wilted. Taste and adjust for seasoning

with salt and pepper. Divide among chilled

serving plates. Sprinkle over the cheese and pecans.

Season with freshly ground black pepper and serve

immediately.

Brilliant: Short Recipe

Crispy Deep-Fried Eggs

Green eggs and ham? How about Greens with Egg and Ham to take this Basic salad to Brilliant?
Bring 4 large eggs to room temperature. Line a plate with paper towels and set aside. In a small, heavy saucepan, pour in about 1 1/2 cups peanut oil to fill half full. Heat over medium heat until it reads 350°F on a deep-fry thermometer. Working with 1 egg at a time, break the egg into a small ramekin, and then slowly and carefully slide it into the hot oil. It will spit and sizzle. Cook until the egg is crunchy on the outside and the yolk is still runny, about 1 1/2 minutes. Using a slotted spoon, lift the egg out of the oil and transfer to the prepared plate. Season with finishing salt and freshly ground black pepper. Repeat with the remaining eggs. Serve immediately atop the wilted salad.

Reprinted with permission from Basic to Brilliant, Y’all: 150 Refined Southern Recipes and Ways to Dress Them Up for Company by Virginia Willis, copyright © 2011. Published by Ten Speed Press, a division of Random House, Inc.
Photo credit: Helene Dujardin © 2011

www.rebeccalangcooks.com

Girls, Get to the Grill!

2011-09-02T16:30:00.000-04:00

You’ve seen your man get a testosterone rush with his spatula, hot grill and cold beer. Swap it up and get your own giggles. Grab a glass wine, your favorite apron and declare the spatula yours for the weekend. Your hair will smell like smoke, your food will be amazing and you wouldn’t have it any other way.

Who made the rule that women must stay in the kitchen and boil potatoes while the men fuel the flames outside? Isn’t it just as appropriate, if not more, that the women, who feed the mouths on every other day, also “man” the grill for the holiday meal? It’s fun, it’s empowering, and it’s a great way to enjoy the outdoors and feed the flock at the same time.

If you’ve never grilled before, it can be a little intimidating. It’s like trying to find the treadmills on the first day in a new gym or changing the very first diaper on your firstborn. After just one time, you’re comfortable and know exactly what you’re doing. Give it a try and get out of the kitchen and live up the long weekend outside. It’s one of the easiest ways to cook with much less cleanup at the end.

Elizabeth Karmel is a Southern girl that has been leading the charge to get women to the grill all over America. She’s the founder of GirlsattheGrill.com. Just like every other woman in the world, she’s got countless irons in the fire each day. Elizabeth is an innovator in designing and creating grilling products. In addition to writing 3 cookbooks, she is the Executive Chef of Hill Country Barbecue Market in NYC and Washington, DC, and NYC’s Hill Country Chicken. After all, it takes a lot of energy and talent to be named “America’s Female Grilling Expert” by Stephen Raichlen.

Following Elizabeth’s lead can make any woman comfortable in front of an open flame. Knowing a few general rules before getting started is a huge help. GirlsattheGrill.com teaches women everything from lighting the grill to testing for doneness. Even tips like tying up long hair and using long handled tongs to preserve a manicure are included. Put your newfound skills to work and fire up the grill for Labor Day. You may never cook inside again.

Elizabeth Karmel’s Carolina-Style Pulled Pork Sandwich

Barbecue is a noun. In North Carolina it is defined as pulled pork with a distinctive tangy vinegar sauce—no dark heavy, sugary sweet sauce allowed! The pork is either “pulled” into pieces or chopped with a meat clever and doused with the vinegar-rich “dip.” The thin sauce cuts through the richness of the pork and perfectly accentuates the sweet, smoky meat. In parts of South Carolina, the vinegar is mixed with yellow mustard for a sharper tang and a golden-hued barbecue, that is beloved by those who grew up with it and bemoaned by those who didn’t. Both sandwiches are served on a classic white hamburger bun topped with a simple slaw of chopped green cabbage dressed with the same vinegar sauce.

Grilling Method: Indirect/Low Heat

Hickory wood chips, soaked in water for 30 minutes 1

Pork Butt, Boston Butt or untrimmed end-cut pork shoulder roast, 7 to 9 pounds

Kosher salt and freshly ground pepper

Olive oil

Lexington-Style BBQ Sauce (see below)

North Carolina Coleslaw (see below)

1 package plain white hamburger buns—no sesame seeds

Prepare either a charcoal or gas grill for indirect cooking.

Remove pork from wrapper. Do not trim any excess fat off the meat, this fat will naturally baste the meat and keep it moist during the long cooking time. Brush pork with a thin coating of Olive oil. Season with salt and pepper. Set aside on a clean tray until ready to cook.

Before placing the meat on the grill, add soaked wood chips. Place chips directly on white-gray ash briquettes or in the smoking box of your gas grill. For more tips on smoking on a gas grill, see sidebar. If using a charcoal grill, you will need to add charcoal every hour to maintain the heat.

Place pork in the center of the cooking grate fat-side up. Cook slowly for 4 to 5 hours at 325- 350°F, or until an instant-read meat thermometer inserted into the middle of the pork registers 190°F-200°F. The meat should be very tender and falling apart. If there is a bone in the meat, it should come out smooth and clean with no meat clinging to it. (This is the real test for doneness on the barbecue circuit.) Remember, there is no need to turn the meat during the entire cooking time.

Let meat rest for 20 minutes or until cool enough to handle. Using rubber food-service gloves, pull meat from the skin, bones and fat. Set aside any crispy bits (fat) that has been completely rendered and looks almost burned. Working quickly, shred the chunks of meat with two forks by crossing the forks and “pulling” the meat into small pieces from the roast. Alternately, you can chop the meat with a cleaver if you prefer. Chop the reserved crispy bits and mix into the pulled pork. While the meat is still warm, mix with enough Lexington-Style BBQ Sauce (recipe follows) to moisten and season the meat, about 3⁄4 cup. The recipe can be made in advance up to this point and reheated with about 1⁄4 cup additional sauce in a double boiler.

Serve sandwich style on a white hamburger bun and top with North Carolina Coleslaw (recipe follows). Serve additional sauce on the side, if desired. Serves 10

Lexington-Style BBQ Sauce:

2 cups cider vinegar

1 tablespoon kosher salt

1 tablespoon ground white pepper

1⁄2-1 tablespoon red pepper flakes (the more flakes, the hotter the sauce*)

2 tablespoons white sugar

1⁄4 cup brown sugar

1⁄2 teaspoon black pepper

1⁄2 cup ketchup

Mix all ingredients together and let sit at least 10 minutes or almost indefinitely in the refrigerator. (*Note, the longer the sauce sits, the hotter it gets since the heat from the red pepper flakes is brought out by the vinegar. Start with 1⁄2 tablespoon red pepper flakes and then add more to taste. )

North Carolina Coleslaw:

1 recipe Lexington-Style BBQ Sauce (see above):

1 medium head green cabbage, chopped or grated

Mix sauce and cabbage together until well mixed and not quite wet. Refrigerate. Let sit 2 hours or overnight.

South Carolina Mustard Sauce:

3⁄4 cup cider vinegar

1 cup prepared yellow mustard

1⁄2 cup molasses

1⁄4 cup honey

2 tablespoons peanut oil

2 1⁄2 teaspoons Worcestershire sauce

1⁄2 teaspoon ground white pepper

1⁄2teaspoon ground black pepper

3 dashes cayenne pepper

2 teaspoons fine-ground sea salt, optional

In a stainless steel or non-reactive saucepan, combine the liquid ingredients. Whisk to combine and bring to just under a boil, stirring well. Add spices and whisk again. Note: The most popular Carolina Mustard Sauces do not include salt in their list of ingredients, preferring a very sweet single note sauce. I think that the pork tastes a little bland without the salt so I add the salt, giving the sauce a little more complexity. Reduce to a simmer and let cook and additional 5 minutes, stirring occasionally. Let cool before using.

Yield: 2 cups

South Carolina Coleslaw:

1 recipe South Carolina Mustard Sauce (see above)

2 medium head green cabbage, chopped or grated

Mix sauce and cabbage together until well mixed and not quite wet. Refrigerate. Let sit 2 hours or overnight.

Recipes and headnote © 2011 Elizabeth A. Karmel, recipes adapted from the cookbook, Taming the Flame: Secrets to Hot and Quick Grilling and Low and Slow BBQ (John Wiley & Sons).
Photograph courtesy Elizabeth A. Karmel.

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16 Tips for Proper Grocery Store Etiquette

2011-07-22T07:24:00.001-04:00

I believe the two groups that frequent the grocery store the most are those that work in food and women with children. That leaves me in both groups and nearly qualified to receive mail at my local store. Shopping for groceries can be a relaxing, therapeutic experience when all goes well and nothing short of maddening when it doesn’t. If only all shoppers brushed up on their manners before filling up their carts, grocery shopping would be more enjoyable for all of us.

The amazing (and pillar of politeness) Central Market in Dallas, TX

1. If you want to pass in front of another shopper while she is looking for an item, saying, “excuse me,” is absolutely necessary.

2. Do not wander the store talking to friends using a cell phone earpiece. Every other shopper thinks you’re talking to her. No one is so important that they can’t make it through the store without communicating with the outside.

3. When a mother is desperately trying to calm her crying baby, please be extra sweet to her. I promise, she wants the child to calm down just as much as you do.

4. Control your children in the store. Running kids and moving carts do not go together.

5. If a woman is shopping with more than one child, be overly courteous. Until you’ve shopped with small children, you don’t understand how much easier it is to buy groceries alone.

6. Look before pulling out at the end of the aisle. It’s a crash waiting to happen.

7. Do not choose produce and then snack on it as you shop. When you're paying by weight, that's stealing.

8. Do not begin unloading your cart on the conveyor belt until the person in front of you has completely emptied her cart.

9. If someone is behind you in line with one or two items, be kind and let them in front of you.

10. Do not write a check. If you don’t use credit cards, get cash out of the bank. Others behind you would like to check out in a timely manner.

11. Clip all coupons at home. During check out is not the time to organize, clip, or choose coupons.

12. For those with massive three ring binders of coupons that impressively turn saving money into a job (whom I have the utmost respect for), please tell those behind you in line that they may want to choose another line. It’s going to be a while.

13. While in your car, give the right of way to those walking in and out of the store. It’s easy. Just stop your car and wait for shoppers to pass.

14. As in any other parking lot, turn on your blinker when aiming for a spot. If you see a car waiting with a blinker flashing, that spot is taken.

15. Put your cart in the designated place in the parking lot. I don’t want to go home with a ding in my door and neither do you.

16. Offer to take another’s cart in as you pass by in the parking lot.

Last Minute 4th of July

2011-07-03T19:53:00.001-04:00

If you're like me and life got in the way for a charcoal filled 4th of July celebration, it's not too late. It's one of my favorite holidays and always has been. No need to fire up the grill when time is short. Have barbecue in the slow-cooker and still have a few minutes to watch the fireworks. With my barbecue and my mama's barbecue sauce, you'll be set for a crowd.

Short-Cut Barbecue

Makes 10 cups

Serves 10

Slow-cooking time: 7 hours

Southern barbecue recipes are endless, with every serious outdoor cook making his or her own version and swearing it’s the best. Preparing a smoker (and learning how to work it) can take quite a lot of time. Save some time by plugging in the slow cooker and letting it do the work. Use the shredded meat to make barbecue sandwiches or combine it with a slice of white bread and slaw for a barbecue plate. If a 6-pound roast is hard to find, use two smaller ones instead.

1/4 cup packed light brown sugar

1 tablespoon salt

1 teaspoon celery seed

1 tablespoon chili powder

1/2 teaspoon cayenne pepper

1 tablespoon paprika

1/2 teaspoon garlic powder

1/2 teaspoon freshly ground black pepper

1 (6-pound) bone-in Boston butt roast

1 (12-ounce) pale ale beer

Tangy Barbecue Sauce

Lightly spray a 6-quart slow cooker with nonstick cooking spray.

To make the dry rub, combine the sugar, salt, celery seed, chili powder, cayenne, paprika, garlic powder, and pepper in a small bowl. Generously massage the dry rub into all sides of the roast. Place the roast, fat side up, in the prepared slow cooker. Pour the beer around, not over, the roast and place the cover on the slow cooker. Cook on high for 7 hours, or until the meat falls off the bone.

Transfer the roast to a large mixing bowl, discarding the cooking liquid left in the slow cooker. Discard the bones. Use two forks to shred the meat. Stir in 1 cup Tangy Barbecue Sauce. Serve the remaining sauce on the side.

Tangy Barbecue Sauce

Makes 4 1/2 cups

Mama always made her tangy barbecue sauce to go with my dad’s ribs or chopped barbecue for family get-togethers on the back porch. I’ll never forget the CorningWare saucepan she used with the removable handle. It’s a miracle that pot wasn’t dyed pink after years of holding the red, bubbling sauce.

1/4 cup butter

1 cup finely diced Vidalia onion

2 cloves garlic, minced

3 cups ketchup

1 cup apple cider vinegar

1/4 cup Worcestershire sauce

1/2 cup freshly squeezed lemon juice

1/2 cup packed light brown sugar

Heat the butter in a stockpot over medium-low heat. Add the onion and garlic and cook until softened, about 4 minutes. Stir in the ketchup, vinegar, Worcestershire sauce, lemon juice, and brown sugar. Bring to a simmer, stirring often. Cook for 10 minutes.

Keep the sauce in the fridge for up to 3 weeks.

www.rebeccalangcooks.com

Recipes from Quick-Fix Southern.

White Pimento Cheese

2011-06-19T10:09:00.000-04:00

White Pimento Cheese

Makes 4 cups

This version is insanely good as a dip for veggies. Made with several cheeses, it’s a downtown version of a country staple.

1 (10-ounce) block sharp white Cheddar cheese

4 ounces extra sharp Cheddar cheese

4 ounces block mozzarella cheese

1 (4-ounce) jar diced pimentos, drained

1 cup mayonnaise

1/2 cup finely chopped toasted pecans

Grate the white Cheddar, Cheddar, and mozzarella cheeses using the large holes of a box grater. Combine the cheeses, pimentos, mayonnaise, and pecans in a large mixing bowl. Serve on crackers, in a sandwich, or with sliced vegetables. Store in the refrigerator in an airtight container for up to 1 week.

www.rebeccalangcooks.com

Video by WXIA-TV Atlanta

Southern Biscuits and a Slew of Cookbooks

2011-04-27T11:42:00.001-04:00

On a recent trip to Charleston, Nathalie Dupree, my mentor and close friend, met my husband for the first time. We have been married nearly 10 years, but the two of them had never laid eyes on each other. For years, I’ve tried to describe her vivaciousness, tell-it-like-it-is, incredibly welcoming in any situation, and incomparable personality. He liked her immediately.

It was in 1998 that I started working for Nathalie as an apprentice. I cooked on most days at Nathalie’s house, but the looming cookbook library always drew me into the hall in between recipes. It was this enormous collection of cookbooks that desperately needed to be catalogued and put in order.

Being the well mannered, eager to please Southern girl I am, I volunteered before thinking it through. Nathalie’s cookbook collection was almost endless and seemed to me to be the largest in the world. The books lined the main hall that was nearly the length of the house and were displayed on towering dark mahogany stained bookshelves. It didn’t take but a few seconds in the house to recognize the intriguing vague scent of ink, paper, and binding.

To get started on my new assignment, I met with a UGA librarian and was convinced the Dewey decimal system was the way to go. I now know I would have been more qualified to analyze chemical compounds. It wasn’t long before I realized I was in way over my 21-year-old head. Thank goodness, we then decided to make general sections, number each book in each section, and then catalogue each book digitally.

I came in an extra day each week to work on the library. I often sat in the floor and fell into the books I was deployed to organize. Nathalie didn’t mind and even encouraged me to “check-out” books to read. It was during one of these days that I was folded up on the floor engrossed in Damon Lee Fowler’s Classical Southern Cooking. It almost sounds unbelievable, but at that very instant, Damon walked in the side door. He had come through town to pick up Nathalie for an event that I don’t recall.

When Damon walked by and Nathalie introduced him, I was practically in awe. It seemed her house was the home base for all things Southern. It is this library that I aspire to recreate and still think about often. It’s quite a luxury to be surrounded by books, glorious books. My own cookbook library now takes up a wall in my office. I have an entire shelf devoted to only Nathalie’s books. Most authors only dream of publishing as many books as Nathalie has written. My “Nathalie shelf” just got more crowded.

Her brand new Southern Biscuits, written with Cynthia Graubart, is hot off the press and is a tome of the puffed and golden delicacy. It’s a real book – heavy enough to need two hands to hold and large enough to take up an entire lap when reading. I have made biscuits with Nathalie on several occasions and I can testify that she makes a dang good biscuit.

Most cooks have one or two biscuit recipes they revisit regularly, but this book has opened the door to a new world of this Southern specialty. It, of course, includes Basic Southern Biscuits, but the glass ceiling has been lightly sprinkled with flour and shattered into pieces. Between the Pimento Cheese Biscuits and Senator Hollings’ Flaky Appetizer Cream Cheese Biscuits and Gullah Biscuits, I couldn’t preheat my oven fast enough.

With lessons on flours, fats, and leavening, literally everything anyone will need to succeed at making the perfect batch of biscuits can be found in these pages. Readers learn how to slide a baking pan on the oven shelf under baking biscuits to slow browning. Twist the cutter and the biscuit will be lopsided. Even included is the fact that biscuits made from dough scraps are tougher in texture.

Practically anyone can turn out successful batch after batch of biscuits with the help of Southern Biscuits. It’s a worthy addition to any cookbook library, large or small.

Southern Biscuits by Nathalie Dupree and Cynthia Graubart, $21.99

Allison’s Easy Sour Cream Biscuits

Makes 12 to 14 (2 1⁄ 2-inch) biscuits

Sour cream biscuits are among the easiest of

all the biscuits to make. Using a homemade

or commercial self-rising flour makes it easier

again, as then only two ingredients are needed.

The acid in the milk products tenderizes the

biscuits as well as activates the baking powder

already incorporated in the flour. This recipe is

enormously easy and makes exceedingly tender,

moist, and fluffy biscuits with a tang. They have

a great rise, to about three times their height.

2 1/4 cups commercial or home made self-rising flour, divided

1 1/4 cups sour cream, divided

Softened butter, for brushing.

Preheat oven to 450 degrees F.

Select the baking pan by determining if a soft or crisp exterior

is desired. For a soft exterior, use an 8- or 9-inch cake pan,

pizza pan, or oven-proof skillet where the biscuits will nestle

together snugly, creating the soft exterior while baking. For

a crisp exterior, select a baking sheet or other baking pan

where the biscuits can be placed wider apart, allowing air to

circulate and creating a crisper exterior, and brush the pan

with butter.

Fork-sift or whisk 2 cups of the flour in a large bowl,

preferably wider than it is deep, and set aside the remaining

1⁄4 cup.

Make a deep hollow in the center of the flour with the back

of your hand. Pour 1 cup of sour cream into the hollow,

reserving the remaining 1⁄4 cup, and stir with a rubber

spatula or large metal spoon, using broad circular strokes to

quickly pull the flour into the sour cream. Mix just until the

dry ingredients are moistened and the sticky dough begins

to pull away from the sides of the bowl. Use the reserved

sour cream as needed to incorporate the remaining flour into

the shaggy wettish dough. If the dough is too wet, use more

flour when shaping.

Lightly sprinkle a board or other clean surface using some

of the reserved flour. Turn the dough out onto the board and

sprinkle the top of the dough lightly with flour. With floured

hands, fold the dough in half, and pat dough out into a

1⁄3- to 1⁄2-inch-thick round, using a little additional flour only

if needed. Flour again if necessary, and fold the dough

in half a second time. If the dough is still clumpy, pat

and fold a third time. Pat dough out into a 1⁄2-inch thick

round for a normal biscuit, 3⁄4-inch-thick for a tall

biscuit, and 1-inch-thick for a giant biscuit. Brush off

any visible flour from the top. For each biscuit, dip a

2 1⁄2-inch biscuit cutter into the reserved flour and cut

out the biscuits, starting at the outside edge and cutting

very close together, being careful not to twist the cutter.

The scraps may be combined to make additional biscuits,

although these scraps make tougher biscuits.

Using a metal spatula if necessary, move the biscuits to

the pan or baking sheet. Bake the biscuits on the top

rack of the oven for a total of 8 to 10 minutes until light

golden brown. After 4 minutes, rotate the pan in the

oven so that the front of the pan is now turned to the

back, and check to see if the bottoms are browning too

quickly. If so, slide another baking pan underneath to

add insulation and retard browning. Continue baking

another 4 to 6 minutes until the biscuits are light golden

brown. When the biscuits are done, remove from the

oven and lightly brush the tops with softened or melted

butter. Turn the biscuits out upside down on a plate to

cool slightly. Serve hot, right side up.

* If the sour cream is too thick, add a little milk

T i p: If the sour cream is too thick, add a little milk.

Normally, however, adding milk to thin is not necessary.

www.rebeccalangcooks.com

Every Crispy, Gooey, and Buttery Bite

2011-03-22T08:05:00.007-04:00

In a food world that is overflowing with self-proclaimed experts and one in which the term “chef” is used without either experience or education, it is nothing short of refreshing to dive into a cookbook written by an authority that has earned every ounce of her praise and success. To say Laura Werlin is a well-respected authority on American cheese is like saying that there are just a few grape vines in California. She is the author of four books as well as a James Beard Award winner and is simply a delightful personality. Watch one of her videos to see in person.

Grilled Cheese, Please! is a fun, lighthearted, and mouthwatering book on a subject that just about every living soul loves. Have you every heard of someone that didn’t like grilled cheese sandwiches? Laura takes her immense knowledge of cheese and really puts it to use with every gooey, crispy, and buttery bite. It’s brilliant - grilled cheese sandwiches are a topic that transcends gender, age, income, and all other divides.

I’ve been a fan of Laura’s for years. Quick-Fix Southern and Grilled Cheese, Please! were both released on March 8. We even had the same incredible editor, Jean Lucas, at Andrews McMeel Publishing. We also share the same fabulous literary agent. As I type this on a plane (somewhere over Mississippi), we are both hitting the road to promote our new books at the same time. It’s very much like having a baby on the same day as a friend. We’ll always have something in common.

Grilled Cheese, Please! is a well rounded book of sandwiches that leave the standard grilled cheese in the dust. This is her second book on grilled cheese and a must have for any kitchen. In addition to her dreamy recipes, Laura also includes recipes from food trucks and well-known restaurants. She also has sides for grilled cheese sandwiches. Who can want more?
I can think of nothing better than warming up my skillet when I get home for the sole purpose of cooking up her Chips and Guacamole Grilled Cheese.

Chips and Guacamole Grilled Cheese

In this recipe, tortilla chips are on the outside of the bread to give the sandwich its corn-like flavor and to give you the ability to enjoy all the flavors – the guacamole, bacon, cheeses, and corn chips all at once. Although I prefer using Colby and Monterey Jack separately in this recipe, you can use the combination cheese, Colby-Jack, if you prefer.

8 slices bacon

8 large tortilla chips (about 2 ounces)

4 tablespoons butter, at room temperature

8 slices sourdough bread

½ cup guacamole (recipe follows; or use purchased preferably one with tomato in it)

2 tablespoons peeled, seeded, finely diced (1/4-inch) Roma tomato (see Note)

4 ounces Colby cheese, coarsely grated

4 ounces Monterey Jack cheese, coarsely grated

4 ounces goat cheese

Line a plate with paper towels. In a large nonstick skillet, cook the bacon over medium heat until very crisp. Drain the bacon on the paper towels. Remove the bacon fat from the pan and wipe the pan with a paper towel, but do not wash it. Set aside.

To make the tortilla chip butter, put the chips in the bowl of a food processor and process until the texture is very fine, similar to sand. Alternatively, place the chips in a sturdy plastic bag. Using a meat mallet or other heavy object, pound the chips until they are the texture of sand.

Put the butter in a medium bowl and add the ground chips. Using a fork, work the chip “sand” and butter together until well mixed. The mixture will be somewhat stiff.

To assemble: Spread the butter mixture on one side of each slice of bread. Place 4 slices, butter-chip mixture side down, on your work surface. Spread 2 tablespoons of the guacamole on each slice of bread. Sprinkle the tomato on top of the guacamole, if using. Follow with the Colby and Monterey Jack cheeses. Dot with small pieces of the goat cheese. Finish by placing two bacon pieces on each sandwich. Top with remaining bread slices, buttered side up.

For stovetop method: Heat a large nonstick skillet over medium heat for 2 minutes. Put the sandwiches into the pan, cover, and cook for 3 to 4 minutes, until the undersides are golden brown. Watch carefully because the chips in the butter can burn easily. Turn the sandwiches, pressing each one firmly with a spatula to compress the filling slightly. Cover and cook for 2 to 3 minutes or until the undersides are well browned. Turn the sandwiches once more, press firmly with the spatula again, cook for 1 minute, and remove from the pan. Let cool 5 minutes. Cut in half and serve.

For sandwich maker method: Use your sandwich maker for this sandwich only if you have variable heat settings. Otherwise, it will cook too hot and burn the chips on the bread without melting the cheese. To use your sandwich maker, follow directions for assembly above. Cook according to manufacturer’s instructions.

Note: There’s no need to use the tomato if your guacamole already has tomato in it.

Guacamole

Chef Deborah Schnieder has spent a lot of time south of the border in Baja, Mexico. She now brings her Mexican cooking experience north to her Orange County restaurant, SOL Cocina. I adapted her guacamole recipe because of its lovely balance of flavors, which is often tricky to achieve when it comes to making this quintessential avocado dip.

1 ripe Hass avocado

1 tablespoon fresh-squeezed lime juice (from about 1 lime)

¼ teaspoon kosher salt

2 tablespoons finely diced white onion

2 tablespoons finely chopped cilantro

½ serrano chile, minced (optional)

1 tablespoon cored, seeded and diced Roma tomato

Split and pit the avocado, and mash the avocado flesh in a medium bowl with the lime juice and salt, using a potato masher or a fork. Do not use a blender or food processor. You want to keep the avocado slightly chunky, not make it soupy. Stir in the onion, cilantro, chile, and tomato. Let sit for about 15 minutes to allow the flavors to meld.

Note: This makes more than you need for the sandwiches. Serve the remaining guacamole with chips alongside.

Makes about 1 cup

www.rebeccalangcooks.com

10 Things to Know About Cast Iron Pans

2011-02-24T21:11:00.000-05:00

I have a general rule that all my cast iron pans must be older than I am. My most treasured cast iron skillet was my grandmother’s. It’s smooth as glass and so shiny I can almost check my make-up while I’m cooking. On most days, you’ll find it in its permanent home on top of my stove. With a little knowledge about the signature pan of the South, family heirlooms are as close as the kitchen.

10 Things to Know About Cast Iron Pans

1. Cast iron holds heat incredibly well.

2. Seasoning the pan means that the pores of the iron have absorbed oil.

3. Well-seasoned pans have a non-stick service.

4. Cast iron is one of very few kinds cookware that will outlive you. They are commonly passed down from generation to generation.

5. Never ever wash cast iron in the dishwasher. Always store the pans clean and dry.

6. Season a pan by rubbing with vegetable oil and “cooking” the pan in the oven for 1 hour at 400˚.

7. If an old cast iron pan feels sticky to the touch, the seasoning oil has gone rancid. Use soap-free steel wool to remove the sticky film. Then re-season the pan.

8. If food is stuck on the pan, clean with a little water and a stiff brush. Heat the cleaned pan on top of the stove to thoroughly dry all the water and use a kitchen towel to rub on a light coating of oil.

9. For light cleaning, just rub the pan with kosher salt and wipe clean with a towel.

10. If stacking cast iron skillets for storage, place a paper plate in between each one.

Lazy Girl Berry Cobbler

Serves 6 to 8

1/2 cup unsalted butter

1 cup Southern All-Purpose Flour

1 cup packed light brown sugar

1 tablespoon baking powder

1/8 teaspoon salt

1 1/4 cups buttermilk

4 cups fresh blackberries

Preheat the oven to 375˚F.

In a 10-inch cast iron skillet, melt the butter in the oven while it is preheating. Once the butter is melted, remove the skillet from the oven.

Meanwhile, whisk together the flour, brown sugar, baking powder, and salt in a medium mixing bowl. Whisk the buttermilk into the flour mixture.

Pour the batter over the melted butter in the hot skillet. Sprinkle the blackberries evenly over the batter.

Bake for 50 minutes. Serve hot, warm, or at room temperature.

Super Quick Super Bowl Snack and Side

2011-02-05T14:01:00.000-05:00

Blue Cheese and Bacon Popcorn

Serves 4 to 6

1 (3.3-ounce) bag natural microwave popcorn

3 tablespoons butter, melted

2 ounces Maytag blue cheese

4 slices cooked bacon, finely chopped

2 teaspoons chopped fresh rosemary

Pop the popcorn according to package directions, being careful not to burn it. Pour the popcorn into a large mixing bowl. Drizzle about half of the melted butter over the popcorn. Grate about half of the cheese over the popcorn. Sprinkle with half of the bacon and half of the rosemary. Toss the popcorn and repeat with the remaining melted butter, cheese, bacon, and rosemary. Serve immediately.

Mama’s Baked Beans

Serves 4 to 6

1 (28-ounce) can bacon and brown sugar baked beans, drained

1/2 cup ketchup

1/2 cup packed light brown sugar

2 tablespoons Worcestershire sauce

1/2 cup finely diced white onion

4 to 5 slices bacon (about 5 ounces)

Preheat the oven to 375˚F.

Combine the beans, ketchup, brown sugar, Worcestershire sauce, and onion in a medium mixing bowl. Pour the beans into a lightly greased 9 by 9-inch baking dish. Top the beans with the bacon slices.

Bake at 375˚F for 40 minutes, or until the bacon is done.

The Day Our Skillet Went Cold

2011-01-27T07:58:00.002-05:00

It was on this day, only 8 years ago, that our family lost my beloved grandmother, Tom. I’ve never written about that day. In fact, I don’t know that I’ve spoken of it with more than a handful of people. There are three days in my life that each and every detail live on so vividly in my mind and this is one of them. I was with her on the exact moment she no longer was on this Earth. It is equally as precious as the minutes when my children were born.

In memory of Tom and her life so very well lived, I share her fried chicken recipe that has brought me comfort hundreds of times. It is with her skillet that I cook on and never forget.

Tom’s Fried Chicken

1 (3.5 pound) cut-up whole chicken

1/4 cup salt

1 1/2 cups vegetable shortening

1 teaspoon salt

1 teaspoon freshly ground pepper

1 cup all-purpose flour

Place the chicken in a large mixing bowl. Sprinkle with 1/4 cup salt and cover with cold water. Soak the chicken for 45 minutes.

Remove the chicken from the salt water and drain on paper towels.

Heat the shortening in an 8-inch cast iron skillet or a large deep skillet to about 360 degrees.

Check the temperature of the oil occasionally. If the oil is too hot, the chicken will be too brown on the outside but not fully cooked through.

Drain fried chicken on a cooling rack placed over a rimmed baking sheet.

Serves 4 to 6

My Moveable Feast

2011-01-10T11:24:00.050-05:00

New Year’s weekend always takes me on a one of a kind adventure of cooking in a dormitory on the Georgia coast. My dad has been the coordinator and compiler of The National Audubon Society’s Christmas Bird Count on Sapelo Island for about 45 years. Since I’m not a qualified birder (and you have to be in order to be invited), I attend for a reason and one reason only. I cook for the group of 16 birders on both nights.
Like most daughters, I think the world of my father. My dad has been a student of ornithology since his high school years and has an unwavering respect for the undeveloped coast. Dad, a former student of Dr. Eugene P. Odum, is right in his element during this birding weekend and I'm very blessed to get to spend it with him. Now that my husband has taken up birding as well, it is an annual weekend with my two favorite men.

We sleep and cook in the dorms of UGA’s Marine Institute. After several years of spending this special weekend in the dorm, I’ve streamlined my cooking and now have it down to a science. It only takes producing a meal in a dorm kitchen once to learn a long list of lessons of what works and what doesn’t. For example, my first trip I made shrimp and grits from scratch in the tiny, badly equipped kitchen. That was not a good idea.

I now cook a great deal of the food ahead of time and pack it into coolers. I also pack my knives, a few basics like cutting boards and tongs, and some kitchen towels and an apron. To get to the dock, it’s about a 5-hour drive from our house before a much anticipated short and breathtaking ferry ride to the island.

My menus change from year to year, so I’m always thinking of recipes that feed a crowd and can be made ahead. I took my Fast Brunswick Stew this year and it worked perfectly. I made it at home, packaged it, and packed it on ice. All it needed on the island was reheating. Because it’s ready to go, I have the luxury of more time to enjoy the island with my camera before supper.

I rode a bicycle most of the day on Saturday, taking in meandering creeks through the salt marsh, exploring the property once owned by RJ Reynolds, and reading while listening to the surf. Every cook should be so lucky.

Fast Brunswick Stew

Makes about 17 cups

1 pound lean ground beef

2 (15.25-ounce) cans whole kernel corn or 3 cups frozen kernel corn, thawed

2 (15-ounce) cans sweet peas or 3 cups frozen sweet peas, thawed

2 (14.5-ounce) cans stewed tomatoes with onions and celery

1 (14.75-ounce) can cream-style sweet corn

3 (15-ounce) cans tomato sauce

1 (4.5-ounce) can chopped green chiles

3 cups chopped barbecued pork

2 cups chopped cooked chicken (1/2 rotisserie chicken)

1/4 cup white vinegar

2 tablespoons packed light brown sugar

1 teaspoon hot sauce

Zest and juice of 1 lemon

2 teaspoons salt (see Note)

Brown the ground beef in a large stockpot over medium heat. Use a spatula or a spoon to break up any large clumps as it cooks. Drain the meat and return to the stockpot.

While the beef is browning, drain the cans of whole kernel corn and sweet peas. If canned stewed tomatoes are in large pieces, use a pair of kitchen scissors to chop them slightly, right in the can. Once the beef is browned and drained, add the drained corn, peas, and stewed tomatoes to the ground beef.

Add the cream-style corn, tomato sauce, green chiles, barbecued pork, chicken, vinegar, brown sugar, hot sauce, lemon zest and juice, and salt to the stockpot. Simmer the stew for 15 minutes.

Note: The amount of salt is going to depend on the brand of canned items. Some vary more in salt amounts than others. Taste for salt and add as you need it.

Warm Curried Fruit

2010-12-22T15:54:00.006-05:00

Here's a short note and an easy recipe for a traditional and unique side for your holiday table. Christmas is just days away and my kitchen is filled with groceries, mulling spices, and two little ones in the floor with monster trucks and tea sets. Experiencing Christmas with my children is a gift like nothing else. Their excitement is literally contagious. I am grateful for every second of the season.
Curried fruit is an old Southern holiday favorite. It's not as common as it once was, but it is worth revisiting. It's divine with roasted duck, turkey and I'm serving it for Christmas dinner with a standing rib roast. Enjoy every bite and each single blessing of Christmas.

Warm Curried Fruit

Serves 6 to 8

1 (20-ounce) can pineapple chunks in 100% juice

1 (15-ounce) can pear halves in 100% juice

2 (15-ounce) cans sliced peaches in 100% juice

3/4 cup dried cherries

1/2 cup dried raspberries

1/2 cup chopped dried strawberries

1/3 cup chopped pecans

1/4 cup unsalted butter

1/4 cup packed light brown sugar

1 teaspoon curry powder

1 tablespoon white wine vinegar

Preheat the oven to 375˚F. Lightly spray a 7 by 11-inch baking dish with nonstick cooking spray.

Drain the pineapple chunks, pear halves, and sliced peaches and toss the fruit together in a large mixing bowl. Reserve the juice for another use. Add the cherries, raspberries, strawberries, and pecans and stir well.

Pour into the prepared baking dish.

Melt the butter in the microwave. Stir the brown sugar, curry, and vinegar into the hot butter. Pour over the fruit.

Bake for 45 minutes. Serve warm.

Serve Up a Stuffed Stocking

2010-12-13T10:58:00.007-05:00

Christmas stockings are not just for children. If stuffed with the best items, they can be great fun for grown-ups too. I remember mine from childhood very well. My sister and I both had stockings that we colored way before we could stay in the lines. The older I became, my stocking was filled with more and more practical gifts each Christmas. As a teenager, it turned into a plethora of toiletries like toothpaste and cotton swabs. Now, with stockings hanging on my own mantel, stuffing them with fun little things is one of my favorite traditions.

After three emails last week asking for Christmas gift suggestions, I thought I’d share my list of can’t-live-without tools that will create a cook’s dream stocking. They are small in size but make a big difference in the kitchen.

RSVP Spice Measuring Spoons

Microplane Stainless Steel Zester (without the handle)

Kuhn Rikon Corn Zipper

Oxo Mini Angled Measuring Cup

Joyce Chen Kitchen Shears

Progressive International Magnetic Measuring Spoons

Jar Pop jar opener

Lemon Squeezer

Oxo Bag Cinch

Messermeister Pro Serrated Swivel Peeler

Small offset spatula

Peugeot salt and pepper grinders

Cork Pops Original Wine Bottle Opener

The one item I don’t own, but would love to find in my stocking (hint for Santa…) is a Thermapen thermometer.

I always get asked where I shop for items in my own kitchen. I teach a lot of classes at my favorite shop, The Cook's Warehouse in Atlanta. The store has every kitchen tool you can imagine, as well as a deal on shipping for the holidays.

Sipping, Shucking, Slurping, and Reflecting

2010-11-29T19:50:00.028-05:00

I try to use Thanksgiving as a time to truly appreciate the year and be mindful of all my blessings. After all, if you can’t be thankful on that day, there’s a problem. I am a big believer in blessings and it’s been a year full of them. My children are healthy, my home is comfortable, and my family is happy. The truly important things in life are all incredibly good.
We have a family oyster roast on Thanksgiving eve each year. We bundle up, head outside, sip on a fun cocktail, and shuck and slurp our way to the satisfaction that only comes from a full stomach. It was during this meal last year that I announced to my parents about having a book contract on the way.
During this same ritual last week, I kept thinking about that night one year ago when I was bursting with the news until the right moment emerged. As I shucked oyster after oyster, I couldn’t help but think how much has happened in one year. The very same book that was news rolling off my tongue has now shipped to the printer. It’s hard to believe. One bushel from the Gulf later (tasting as wonderful as ever, I might add) and it was a night filled with briny simplicity and good memories.Cookbooks have been such a huge part of my life for as long as I can remember. Even in high school, I found comfort in cookbooks. With food, I had a place to fit in. My ultimate goal in college was to work as a food editor of cookbooks as a career. As soon as I started my job as an assistant food editor with Oxmoor House, it’s like I found what I was meant to do.
I’d written two regional books before, but I knew that I wanted this book to be different. I embarked on the traditional journey that so many authors know too well. I started working on getting an agent. Once that hurdle was behind me, I listened and learned from her each step of the way. If a journey isn’t filled with lessons, it’s one that’s not worth taking. I can certainly say this one was jam-packed and I’m a better person because of it today.On the day my agent called with the news that we had a publishing contract, I can’t really describe how I felt. I cried. I laughed. I danced in the kitchen. It was amazing. The closest comparison I can make are the moments I learned I was pregnant with each of my children. I didn’t know the details, but I knew that my life just got better.
With the year behind me, I can only wish that I could kick off the next one standing at the press as the first page rolls off. Quick-Fix Southern (Andrews McMeel) will be released on March 8, 2011.

Pomegranate Tonic

3 cups tonic water
3/4 cup orange flavored vodka
1/2 cup Pomegranate juice
Pomegranate seeds, for garnish

Combine the tonic water, vodka, and juice in a pitcher. Serve over ice in rocks glasses. Garnish with pomegranate seeds.
Serves 6

Vegetarians Beware

2010-11-01T10:13:00.022-04:00

All cookbooks that enter the Lang household start out in one place: the bedroom. I have spent many nights in bed, propped on my pillows, reading countless cookbooks.

After tucking in with Jean Anderson’s new book, Falling Off the Bone, I woke to the thought that this book has earned both a spot on the reference shelf in my office and a place on my kitchen counter.

I am not a girl to go long without a steak and I’ve always thought of red meat as a lifelong friend. Just at first glance, this book was right up my alley. I have been a fan of Jean’s for years. Her book, A Love Affair with Southern Cooking, is one of my favorite books of all time. When I learned Falling Off the Bone was being released, I knew I wanted a copy. I find myself impressed again.

Falling Off the Bone takes tough cuts of meat and shows readers how to cook them slowly and perfectly to make meals that are not only economical, but also incredibly comforting. The cooking teacher in Jean comes through so the information is clear and educational. The chapters (beef, veal, lamb, pork) are complete with diagrams of cuts of meat and where they come from on the animal. She also includes a dictionary of ingredients, time saving tips, and a list of kitchen gadgets that make life easier. Each chapter even has information on nutrition, storage, and the best uses for each cut.

Most importantly, the recipes are really good. The recipes are clear, obviously well written, and precise. (As a recipe writer myself, I truly respect a well-written recipe.)

With so many great recipes, I had a hard time trying to decide what recipe to make for my family’s supper after trick or treating. I chose a stew of lamb and peppers. We came home, hands chilled, legs tired from walking the neighborhood, and stomachs growling. With the opening of the back door, the house really smelled like home and dinner was ready, without any last minute work. Perfect.

I thought the stew was so pretty when I pulled it from the oven, I ran for my camera. Jean's recipe is below.

HASSLE-FREE OVEN STEW OF LAMB WITH PEPPERS AND PROSCIUTTO

Makes 6 Servings

When I was growing up in the “small-town South,” my Midwestern mother often served lamb to the horror of southern neighbors who wouldn’t touch it. Pork and chicken were their meats of choice with more expensive beef a close third. At long last the South has embraced lamb. Even farmer’s markets sell it, pampered organic lamb grazed on pesticide-and herbicide-free meadows. What I’ve done here is update one of my mother’s hearty lamb stews for today’s tastes. She’d be appalled by the amount of garlic, and to my knowledge, had never heard of prosciutto.

3 pounds boneless lamb shoulder, trimmed of excess fat and cut in 1-inch cubes

1 cup unsifted all-purpose flour mixed with 1 tablespoon paprika, 1 1/2 teaspoons salt, and 1 teaspoon each freshly ground black pepper, crumbled dried leaf rosemary and thyme (seasoned flour)

1/4 cup extra-virgin olive oil

3 ounces prosciutto, finely diced

2 large yellow onions, halved lengthwise and each half cut in 2-inch wedges

2 large red bell peppers, halved lengthwise, cored, seeded, and each half cut in 2-inch wedges

2 large yellow or orange bell peppers, halved lengthwise, cored, seeded, and each half cut in 2-inch wedges

8 large garlic cloves, smashed and skins removed

2 large whole bay leaves (preferably fresh)

2 cups dry red wine such as Valpolicella, Merlot, or Cabernet (about)

1. Preheat oven to 350˚F.

2. Dredge lamb, a few pieces at a time, by shaking in a large plastic zipper bag with seasoned flour and set aside.

3. Heat oil in a large heavy nonreactive Dutch oven over moderately high heat until ripples appear on pan bottom—1 1/2 to 2 minutes.

4. Add prosciutto and stir-fry until lightly browned—2 to 3 minutes. Using a slotted spoon, scoop to paper toweling to drain.

5. Brown dredged lamb in several batches in oil, allowing 8 to 10 minutes per batch and lifting each to a bowl as it browns.

6. Add onions, red and yellow bell peppers, garlic, and bay leaves to pot and sauté, stirring often, until limp—about 5 minutes. Return prosciutto and lamb to pot along with accumulated juices, add wine, and bring to a boil.

7. Cover, slide onto middle oven shelf, and braise until lamb is fork-tender—about 2 hours. Check pot now and then and if liquid seems skimpy, add a little more wine. Discard bay leaves, taste for salt and pepper, and adjust as needed.

8. Serve hot with boiled brown or white rice, buttered broad noodles, boiled or mashed potatoes. I even like this stew ladled over baked sweet potatoes, halved and plumped.

Connection at the Cotton Gin

2010-10-29T11:05:00.013-04:00

As a chaperone on my son’s field trip, I had an experience yesterday that most people will never have. The preschool outing was to the Bostwick Cotton Gin in Bostwick, Georgia. This is the very same cotton gin that, so many years ago, my grandmother and her family relied on to remove the seeds from their freshly picked cotton. On our visit, the gin was running, the noise was almost intolerable, and cotton was swirling in the air like snow. I had two thoughts (besides keeping an eye on the few children that were around me). One was a new appreciation for the clothes on my back and the people who make those threads possible. The other was how hard Tom, my grandmother, and her family worked to get the bills paid and put food on the table.
Tom grew up a few miles from the gin and growing cotton was a way of life. The house, flanked by a row of pecan trees, still stands up on a hill. At first glance the farm looks eerily the same as when it I was a child.
The cotton had to be picked, loaded, and taken several miles down the road to the gin. We all complain about how hard our lives are today, but really. Compared to 80 years ago, we are all on permanent vacation.
My son, being 5 years old, can’t grasp the amazing fact that his great-grandmother quite possibly stood in the same spot and watched cotton emerge as a clean white bale, just as he did yesterday. I can, and I’m incredibly grateful for the few minutes we had to connect with our past.