PICKLED ONIONS

 Pickled Onions

Prep time: 15 min |

Yield:About 1 quart

Ingredients

• 4 cups of thinly sliced Vidalia or other sweet onion
• 1-1/2 cups of apple cider or white vinegar
• 1 cup of granulated sugar
• 1 teaspoon of hot pepper sauce
• 1 teaspoon of Worcestershire sauce
• 1 teaspoon of mustard seed
• 1 teaspoon of celery seed
• 2 teaspoons of dry mustard
• 1/4 teaspoon of garlic powder
• 1/2 teaspoon of kosher salt, or to taste
• 1/4 to 1/2 teaspoon of freshly ground black pepper, or to taste
• 1/2 teaspoon of dill weed, optional

Instructions

Halve onions and slice thin, about 1/4 inch thick. Place into a bowl and cover with ice water; let rest for 30 minutes. Drain and pack the onions into a clean quart sized Mason jar. Whisk the remaining ingredients together until sugar is completely dissolved. Top onions with the dressing and refrigerate a minimum of 24 hours, or up to 3 or 4 days if possible, before using, as the flavor only improves as they sit. Keep refrigerated for about 4 months. Use as an appetizer, on salads, sandwiches, hamburgers or hotdogs, bbq, serve over beans, greens or chop and add to a wide variety of recipes. 

Cook's Notes:If you prefer a sweeter pickle, eliminate the dill weed and increase sugar another 1/2 cup or more to taste. May also substitute red onion, however, be aware the taste is stronger than sweet onion and that the color will be more on the pink side. This recipe is not intended for canning, which requires a different process, but they will last several months when stored tightly covered in the refrigerator.

JACK AND COKE SHEETCAKE

 JACK-AND-COKE SHEET CAKE

A decadent but easy-to-make dessert combines two Southern classics

This rich chocolate cake is included in the new cookbook, The Southern Sympathy Cookbook: Funeral Food with a Twist. Coke helps make it moist, and a toot of Tennessee’s Jack Daniel’s sour mash whiskey helps even more.

INGREDIENTS

• FOR THE CAKE

◦ 1 cup regular Coca-Cola

◦ 16 tablespoons (2 sticks) unsalted butter, cubed

◦ ¼ cup cocoa powder

◦ 2 tablespoons Jack Daniel's whiskey

◦ 2 cups all-purpose flour

◦ 1 cup light brown sugar, firmly packed

◦ 1 cup granulated sugar

◦ 1 teaspoon baking soda

◦ ½ teaspoon salt

◦ ½ cup whole buttermilk

◦ 2 eggs

◦ 1 teaspoon vanilla

◦ ½ cup chopped pecans (optional)

• FOR THE FROSTING

◦ 14 tablespoons (1¾ sticks) unsalted butter

◦ ½ cup regular Coca-Cola

◦ ¼ cup Jack Daniel's whiskey

◦ ¼ cup cocoa powder

◦ 4 cups confectioners' sugar, sifted

PREPARATION

1 For the Cake:  Preheat oven to 350ºF. Spray an 18-by-12-inch sheet cake pan with baking spray.

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3 Pour the Coke into a large saucepan and add the butter, the cocoa powder, and the whiskey. Cook over medium heat, stirring frequently, until the butter is melted and the mixture is smooth. Whisk the flour, sugars, baking soda, and salt together in a large bowl until well combined. When the butter is melted, remove the pot from the heat and stir the cocoa mixture into the dry ingredients until completely blended and smooth. Measure the buttermilk into a 2-cup jug or liquid measuring cup, then break in the eggs and add the vanilla. Beat the eggs with the buttermilk and vanilla, then add this to the batter and stir until it’s completely combined. Stir in pecans (if using). Spread the batter into the prepared pan in an even layer, all the way to the corners. Bake for 15 to 20 minutes, until a tester inserted in the center comes out clean. Make the frosting while the cake is in the oven.

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5 For the Frosting:  Wipe out the saucepan and melt the butter with the Coke, whiskey, and cocoa powder over medium heat, stirring until combined. Beat in the confectioners’ sugar about a cup at a time until the frosting is smooth and combined. Take the cake from the oven and pour the frosting over it, covering as much cake as possible. Tilt the cake pan or use a spatula to cover the entire surface, working quickly before the frosting begins to set. Leave the cake to cool. The cake can be made up to 2 days ahead and kept covered in a cool place.

CROCKPOT POT ROAST

 Four-Ingredient Slow-Cooker Pot Roast Recipe

Easy, budget-friendly, and fall-apart tender, this slow cooker pot roast is one of our go-to dinner recipes. Southern cooks rely on Crock Pot roast when we need to serve something comforting and company-worthy that’s also easy. The absolute easiest way to get roast on the table is with a slow-cooker pot roast recipe.Don’t turn on the oven or stand hours by the stovetop—this pot roast recipe for the slow cooker will get dinner ready for you. This chuck roast recipe is great because it takes a full work day and will be ready the moment you walk in the door.Our Four-Ingredient Slow-Cooker Pot Roast is the perfect dinner solution for your busy schedule. Just toss in the few ingredients in and let your slow cooker do all the work. All you need is chuck roast, canola oil, beer, and Italian dressing mix, and voila—dinner is served. There are countless ways to serve this Crock Pot roast recipe. Serve it sandwiched between hamburger buns or hoagie rolls or spoon it over veggies and potatoes for a classic take. Trust us, this easy, inexpensive, delicious dinner will become part of your weeknight recipe repertoirein no time.

Hands-On:

20 mins

Total:

8 hrs 20 mins

Yield:

Makes 6 to 8 servings

Ingredients

Ingredient Checklist

• 1 (3- to 4-lb.) chuck roast, trimmed 
• 1 tablespoon canola oil 
• 1 (12-oz.) can beer 
• 1 (0.7-oz.) envelope Italian dressing mix 

Directions

Instructions Checklist

• Step 1 
  Brown roast in hot oil in a skillet over medium-high heat 3 to 5 minutes on each side; transfer to a 6-qt. slow cooker. Whisk together beer and dressing mix; pour over roast. Cover; cook on LOW 8 to 10 hours or until tender. Remove roast from slow cooker. Skim fat from sauce; serve with roast.

MORE BISCUITS

 MORE BISCUITS

INGREDIENTS

• BAKING SODA BISCUITS (YIELD: 12 TO 15 BISCUITS, PLUS SCRAPS)
• 2½ cups all-purpose flour  
• 1 tbsp. baking powder  
• ½ tsp. baking soda  
• 1 tsp. salt   
• 2 tbsp. vegetable shortening, chilled and cut into ½-inch chunks  
• 8 tbsp. (1 stick) unsalted butter, chilled and cut into ⅛-inch slices  
• 1¾ cup chilled buttermilk  

PREPARATION

1. Adjust the oven rack to middle position and heat to 450 degrees.   
3. In a large bowl, whisk together flour, baking powder, baking soda, and salt.  
5. Add shortening into the flour mix by breaking chucks with your fingertips until only pea-sized pieces remain. Work the butter slices in the same way until butter in incorporated. Place the mixture into the freezer for about 15 minutes.  
7. Add buttermilk to chilled flour mixture. Stir with a fork until dough forms into a ball and no dry bits of flour are visible (the dough will be shaggy and sticky).
9. Turn dough out onto a floured surface and dust dough lightly with more flour. With floured hands pat dough into a ¼-inch thick rectangle. Fold the dough into thirds, dusting lightly with flour as needed. Lift the short end of the folded dough and fold into thirds again, forming a rectangle. Repeat this process, folding and patting the dough into a ½-inch thick rectangle. Place dough “sheet” onto a baking pan lined with parchment paper. 
11. Cut the dough into rounds using a 2-inch biscuit cutter. Be sure to press the cutter down into the dough firmly but do not twist the cutter (twisting it will seal off the biscuit edges, preventing the biscuits from rising). 
13. Don’t remove the excess dough surrounding each cut biscuit round. Leave it in place throughout the baking process. Put the baking sheet into the oven. Bake for 12–15 mins or until tops are golden brown. Remove baked biscuits from the oven and allow to cool slightly before removing the scraps. Serve biscuits and scraps, which can be dunked in homemade jam or used to sop up gravy.  

BAKED GRITS

  BAKED GRITS

INGREDIENTS

• FOR THE GRITS

◦ 4 cups water, preferably spring water

◦ 1 tsp. Kosher salt

◦ 1 cup yellow stone-ground grits, preferably organic

◦ 2 tbsp. unsalted butter, at room temperature

◦ ¼ cup finely grated Parmigiano-Reggiano

◦ Freshly ground white pepper to taste

◦ 1 large egg, beaten

• FOR THE SAUCE

◦ ½ cup white wine

◦ ¼ cup sherry vinegar, or to taste

◦ 2 shallots, minced

◦ 1 bay leaf

◦ 1 dried red chile pepper

◦ 1 to 2 ounces country ham (trimmings, end pieces, and scraps from the shank are fine)

◦ 1 tbsp. heavy cream

◦ 8 tbsp. (1 stick) unsalted butter, cut into cubes

◦ 2 tbsp. finely grated Parmigiano-Reggiano

◦ Kosher salt and freshly ground white pepper

◦ Juice of ½ lemon, or to taste

◦ Hot sauce, such as Tabasco or Cholula

◦ 1 tbsp. olive oil

◦ 2 thin slices country ham or prosciutto, cut into julienne strips

◦ ½ cup chanterelle, morel, shiitake, or oyster mushrooms, cut into 1- to 2-inch pieces

◦ 1 shallot, minced

◦ Thyme leaves for garnish

PREPARATION

1 “This signature appetizer is simple Southern with a little finesse. The grits are baked in individual ramekins, then served with a buttery Parmesan sauce, garnished with wild mushrooms and strips of country ham. This is pure comfort, warm and homey with a soothing contrast in textures. Organic stone-ground corn grits are essential—don’t even think about trying this with ‘quick’ grits!”—Frank Stitt

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3 In a large heavy saucepan, bring the water and salt to a boil. Stirring with a wooden spoon, add the grits in a slow, steady stream and cook, stirring frequently, until thickened and tender, 45 minutes to 1 hour. Remove from the heat and add the butter, Parmigiano, and white pepper, stirring until combined. Add the egg and stir to incorporate. 

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5 Meanwhile, preheat the oven to 375°. Butter eight to ten 4- to 6-ounce ramekins.

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7 Divide the grits among the buttered ramekins, place in a baking pan, and add enough hot water to the pan to come halfway up the sides of the ramekins. Cover with foil and bake for 15 minutes. Remove the foil and bake for about 20 minutes longer, or until the tops are crusty and beginning to brown.

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9 Meanwhile, in a medium sauté pan, combine the wine, vinegar, shallots, bay leaf, chile pepper, and ham and bring to a boil. Cook until only 1 tbsp. of liquid remains. Reduce the heat to low and stir in the cream. Whisk in the butter bit by bit, adding each new piece as the previous one is incorporated.

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11 Strain the sauce into a saucepan. Add the Parmigiano and season with salt and pepper, lemon juice, and hot sauce to taste. Keep warm.

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13 Heat the oil in a small sauté pan over medium-high heat. Add the julienned ham, mushrooms, and shallot, and cook until the mushrooms are barely tender, 3 to 4 minutes. 

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15 Unmold the grits onto serving plates and turn browned side up. Ladle a little sauce around the grits and top with the mushrooms and ham. Garnish with thyme leaves.

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17 Note: The grits can be baked up to 1 hour ahead and set aside at room temperature. Reheat on a baking sheet in a 400°F oven until warmed through.

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Excerpted from Frank Stitt’s Southern Table by Frank Stitt (Artisan Books). Copyright © 2004. Photograph by Christopher Hirsheimer.

LITTLE GREEN DRESSING

 LITTLE GREEN DRESSING

INGREDIENTS

• 2 medium shallots, peeled
• 2 cloves garlic, peeled
• 3 tbsp. red wine vinegar
• ⅔ cup Castelvetrano olives, pitted
• 1½ tsp. capers, rinsed
• 2 oil-packed anchovy filets
• 1 bunch fresh flat-leaf parsley (about 1 cup packed)
• 2 (½-ounce) packages fresh mint (about ½ cup packed)
• ½ cup tasty extra-­virgin olive oil
• Grated zest of 1 lemon
• ¼ cup fresh lemon juice
• 1 tsp. hot sauce
• ½ tsp. kosher salt

PREPARATION

1. In a small food processor, mince the shallots and the garlic, then stir them in a small bowl with the red wine vinegar. We want them to pickle a bit, so give them all some privacy for about 20 minutes before you add them to the rest of the ingredients.
3. Meanwhile, mince the pitted olives, capers, and anchovies in the food processor. Transfer to a medium bowl. Pick the leaves and smaller stems from the parsley and the leaves from the mint and mince in the food processor; it may take a little while to get them all fully processed. Transfer the herbs to the bowl with the olive mixture.
5. Add the vinegar-shallot-garlic mixture, olive oil, lemon zest and juice, hot sauce, and salt to the bowl with everything else. Stir it all together and let this vinegary puddle of green sit for a minimum of 30 minutes before you bathe in it. LGD will keep for a month in a sealed container in your fridge as long as all the green stuff is submerged in just a bit of olive oil.

GREEN TOMATO PIE

 GREEN TOMATO PIE

INGREDIENTS

• GREEN TOMATO PIE (YIELD: 6 TO 8 SERVINGS)
• 5 green tomatoes, sliced 
• 1 tsp. salt 
• Flaky pie dough (9-inch crust; recipe follows)
• 1 cup shredded sharp white cheddar cheese 
• 1 cup freshly grated Parmesan cheese 
• ¾ cup Duke’s mayonnaise 
• 2 cloves garlic, minced 
• 2 tbsp. chopped fresh basil, plus more for garnish (optional) 
• 2 tbsp. chopped fresh flat-leaf parsley, plus more for garnish (optional) 
• 2 tbsp. chopped fresh chives 
• ¼ tsp. freshly ground pepper 
• FLAKY PIE DOUGH 
• 2 cups all-purpose flour
• ½ tsp. salt
• ½ cup Duke’s mayonnaise
• ¼ cup cold water

PREPARATION

1. For the green tomato pie: Arrange the tomato slices in a single layer on paper towel–lined rimmed baking sheets. Sprinkle evenly with salt and let stand for 1 hour. Pat the tomatoes dry. 
3. While the tomatoes stand, make the flaky pie dough. 
5. Preheat the oven to 375°F. Roll out the dough to a ¼-inch-thick round. Fit into a 9-inch pie plate or tin; fold the edges under and crimp. Prick the dough with a fork. Fill with parchment paper and dried beans or pie weights and bake at 375°F for 18 minutes, until the crust is baked through. Remove the crust from the oven. Reduce the oven temperature to 350°F. 
7. Stir together the cheeses, mayonnaise, garlic, basil, parsley, chives, and pepper in a medium bowl. 
9. Layer one-third of the tomatoes in a single layer on the bottom of the baked crust; top with half of the cheese mixture. Repeat layers. Top with the remaining tomatoes. Bake at 350°F for 30 minutes, or until the crust is browned and the filling is bubbly. Let rest for 10 minutes before slicing. Garnish with additional herbs, if desired. 
11. For the flaky pie dough: Pulse the flour, salt, and mayonnaise in a food processor until crumbly. Gradually add the cold water through the food chute and pulse just until the dough comes together. Shape into a disk and let rest at room temperature for 30 minutes. Or refrigerate until ready to use. Let stand at room temperature 1 hour or until pliable. 
13. Tip: “For a pretty presentation, I like to add the final layer of tomatoes during the last 10 minutes of baking so they hold their shape,” says Freeman. “I also like to use a variety of heirloom green tomatoes, from green grape tomatoes to green zebra slicing tomatoes.”