Editors of Southern Living Magazine - Recipe revival: southern classics reinvented for modern cooks

Southern Living RECIPE REVIVAL Southern Classics Reinvented for Modern Cooks Southern Living RECIPE REVIVAL Southern Classics Reinvented for Modern Cooks 2016 Time Inc. Books Published by Oxmoor House, an imprint of Time Inc. Books 225 Liberty Street, New York, NY 10281 Southern Living is a registered trademark of Time Inc. Lifestyle Group. All rights reserved. No part of this book may be reproduced in any form or by any means without the prior written permission of the publisher, excepting brief quotations in connection with reviews written specifically for inclusion in magazines or newspapers, or limited excerpts strictly for personal use.

Writer: Mary Allen Perry Senior Editor: Katherine Cobbs Project Editor: Melissa Brown Senior Designer: Maribeth Jones Compositor: Amy Bickell Photographers: Iain Bagwell, Jennifer Causey, Greg Dupree, Alison Miksch, Hector Sanchez Prop Stylists: Cindy Barr, Jessica Baude, Heather Chadduck, Kay E. Clarke, Mindi Shapiro Levine, Claire Spollen, Food Stylists: Margaret Monroe Dickey, Kellie Gerber Kelley, Catherine Crowell Steele Assistant Production Director: Sue Chodakiewicz Senior Production Manager: Greg A. Amason Copy Editors: Donna Baldone, Julie Gillis Proofreader: Rebecca Brennan Indexer: Mary Ann Laurens Fellows: Audrey Davis, Rishon Hanners, Olivia Pierce, Natalie Schumann, Mallory Short Models: Kylie Dazzo, Chris Melton eISBN: 978-0-84875-151-7 Library of Congress Control Number: 2016940261 First Edition 2016 Printed in China 10 9 8 7 6 5 4 3 2 1 Time Inc. Books products may be purchased for business or promotional use. For information on bulk purchases, please contact Christi Crowley in the Special Sales Department at (845) 895-9858. Books. Books.

Please write to us at: Time Inc. Books Attention: Book Editors P.O. Box 62310 Tampa, Florida 33662-2310 BREAKFAST & BRUNCH Break out your best linen napkins (yes, the ones with the monogram) and polish up the silver. Whats on the menu? Oh-so-Southern morning favorites that Southern Living has celebrated right from the very start. THE WAY WE DINE 1960s Leisurely Brunch Raise a glass to the relaxed midmorning meal thats an enduring Southern ritual. Sweet Potato Biscuits with Pork Chops and Pear Preserves Sweet potato biscuits are divine straight from the oven, but pair that earthy sweetness with the salty punch of a pan-fried pork chop and pear preserves and youve just built a near-perfect breakfast sandwich. Sweet Potato Biscuits with Pork Chops and Pear Preserves Sweet potato biscuits are divine straight from the oven, but pair that earthy sweetness with the salty punch of a pan-fried pork chop and pear preserves and youve just built a near-perfect breakfast sandwich.

Of course, today you might take it one step further and tuck in some baby arugula. Taste of the South Trivia: Cooks originally added sweet potatoes to baked goods as a way to extend costly refined wheat flour. Serves 6
Hands-on 20 minutes
Total 35 minutes, including pork Biscuits: cup mashed cooked sweet potato (about 1 potato) cup u lunch pails to upscale brunch mbttermilk cup melted butter 2 tablespoons brown sugar 2 cups all-purpose flour 2 teaspoons baking powder teaspoon table salt teaspoon baking soda Parchment paper Pork Chops: cup all-purpose flour 1 teaspoon table salt 1 teaspoon seasoned pepper 6 thin boneless pork chops (about 1 pound) cup vegetable oil Pear preserves Make the Biscuits: Preheat the oven to 450F. Whisk together the first 4 ingredients. Combine the flour, baking powder, salt, and baking soda; add to the sweet potato mixture, stirring just until moistened. Turn the dough out onto a floured surface, and knead lightly 6 to 8 times.

Pat the dough to -inch thickness; cut into 6 rounds using a 3-inch round cutter, gathering and patting scraps once. Place on a parchment paper-lined baking sheet. Bake at 450F for 15 to 17 minutes or until lightly browned. Meanwhile, make the Pork Chops: Combine the flour, salt, and seasoned pepper in a shallow dish; dredge the pork in the flour mixture, shaking off excess. Cook the pork, in 3 batches, in hot oil in a large skillet over medium-high 1 minute on each side or until browned. Drain on paper towels.

Serve the pork with biscuits and preserves. FRIED CHICKEN-THIGHS BISCUITS Tender, high-rise buttermilk biscuits and insanely crunchy fried chicken thighs are a match made in breakfast heaven. This is an Ashley Christensen inspiration from Beasleys Chicken + Honey in Raleigh, North Carolina, where local honey and pickled green tomatoes offer a sweet-sharp counterpoint to the rich dark-meat flavor. Serves 8
Hands-on 30 minutes
Total 1 hour 5 minutes FRIED CHICKEN THIGHS: 8 skinned and boned chicken thighs (about 2 pounds) 1 teaspoon table salt teaspoon ground black pepper teaspoon onion powder 1 cup buttermilk 1 large egg Vegetable oil 2 cups all-purpose flour BISCUITS: 2 cups bread flour 2 cups all-purpose flour 2 tablespoons baking powder 2 tablespoons sugar 1 teaspoon table salt 1 cup butter, cut into cubes 1 cups buttermilk 1 large egg Parchment paper Chopped pickled green tomatoes, local honey Make the Chicken: Sprinkle the chicken thighs with the salt and next 2 ingredients. Whisk together 1 cup buttermilk and 1 egg in a large bowl; add chicken, tossing to coat. Pour 1 inch of oil into a large cast-iron skillet; heat to 325F.

Place the flour in a shallow dish. Dredge the chicken, shaking off excess. Fry the chicken, in 2 batches, 5 to 6 minutes on each side or until golden and done. Drain on a rack over paper towels; keep warm. Make the Biscuits: Combine the bread flour and next 4 ingredients in a large bowl. Place the cubed butter in a zip-top plastic freezer bag.

Freeze the flour mixture and butter separately 10 minutes or until well chilled. Whisk together 1 cups buttermilk and 1 egg in a bowl. Cut the chilled butter into the flour mixture with a pastry blender or fork until crumbly. Add the buttermilk mixture; stir just until dry ingredients are moistened. Preheat the oven to 450F. Turn the dough out onto a lightly floured surface, and knead lightly 3 to 4 times.

Pat or roll the dough to 1-inch thickness; cut into 8 squares, and place on a parchment paper-lined baking sheet. Bake at 450F for 15 to 16 minutes or until golden brown. Split biscuits; fill each with 1 cooked chicken thigh and desired toppings. FRESH TAKE The DIY Biscuit Brunch Once a thrifty way to utilize breakfast leftovers, biscuit sandwiches have made the leap from lunch pails to upscale brunch menus. Fresh, seasonally cued combos feature artisan meats, free-range eggs, and local ingredients. Smoky beef brisket with tomato jam, cave-aged Cheddar with wood-roasted peaches and baby arugula, pancetta with Black Mission fig preserves and Manchegosound good? Yes, we thought so too.