Girls, Get to the Grill!

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.

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

www.rebeccalangcooks.com

16 Tips for Proper Grocery Store Etiquette

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

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.

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

www.rebeccalangcooks.com 

Recipes from Quick-Fix Southern.

White Pimento Cheese

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.

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

www.rebeccalangcooks.com 

Video by WXIA-TV Atlanta

Southern Biscuits and a Slew of Cookbooks

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.

Excerpted from Southern Biscuits ©2011Nathalie Dupree and Cynthia Graubart. Photos by Rick McKee.
Reprinted with permission. All rights reserved. 

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

www.rebeccalangcooks.com

Every Crispy, Gooey, and Buttery Bite

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

Excerpted from Grilled Cheese, Please! ©2011 Laura Werlin. Photos by Maren Caruso.
Reprinted with permission. All rights reserved. 

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

www.rebeccalangcooks.com

10 Things to Know About Cast Iron Pans

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.