Magnolias : authentic Southern cuisine / Donald Barickman ; photographs by Rick McKee.
ISBN:
9780941711876
Title:
Magnolias : authentic Southern cuisine / Donald Barickman ; photographs by Rick McKee.
Author:
Barickman, Donald, 1962-
Personal Author:
Edition:
1st ed.
Publication Information:
Layton, Utah : Wyrick & Co., c2006.
Physical Description:
224 p. : col. ill. ; 27 cm.
General Note:
A sequel to: Magnolias southern cuisine. 1995.
Contents:
Machine derived contents note: Contents -- Foreword -- Introduction -- The Southern Pantry -- Uptown/Down South Starters -- Soups and Salads -- Southern Sides -- Grits and Gravies -- Fish and Shellfish -- Meats and Poultry -- Southern Sweets -- Resource List -- Index.
Subject Term:
Format:
Books
Electronic Access:
Table of contents http://www.loc.gov/catdir/toc/ecip063/2005033904.htmlPublisher description http://www.loc.gov/catdir/enhancements/fy0811/2005033904-d.html
Publication Date:
2006
Publication Information:
Layton, Utah : Wyrick & Co., c2006.
Available:*
Shelf Number | Material Type | Copy | Shelf Location | Status |
---|---|---|---|---|
641.5975 BAR | Book | 1 | Standard shelving location | Searching... Unknown |
Bound With These Titles
On Order
Summary
Summary
Donald Barickman brings his contemporary take on Southern flavors to the table at Magnolia's Restaurant in Charleston, South Carolina. Following up his successful first book, Magnolia's Southern Cuisine, Barickman offers this new, expanded edition and long-awaited sequel, bringing forth over fifty new mouth-watering recipes while retaining many of the most popular originals.
Author Notes
Cypress is beautifully illustrated through the rich photography of Rick McKee. Rick also collaborated on Magnolias (Gibbs Smith, Publisher, 2006). A frequent contributor to national magazines, Rick works out of his studio in historic Charleston, South Carolina.
Excerpts
Excerpts
Hickory Smoked Pork Shoulder with Carolina BBQ Sauce, Crackling Cream Biscuits and Spicy Yellow Corn Serves 6-8 people Pork shoulder (Start a day ahead or early in the day) 1 each, 7-8 pound pork shoulder. Remove bone if present and trim the meat that surrounds it. Reserve the meat (about 1 pound) and the bone (for the sauce) and dice meat into a 1/2 inch dice. Reserve for the cracklings. Dry Rub 4 tablesponns (split quantity) 2 teaspoons granulated garlic powder 1 teaspoon cumin 3 teaspoons black pepper 1/2 teaspoon cayenne 2 teaspoons granulated onion 2 1/2 teaspoons salt Mix the spices together. Rub the entire shoulder with 3/4 of the spice mixture and let it rest for 1 hour or overnight in the refrigerator. Reserve the other 1/4 of the rub. Place the shoulder in a grill or smoker with hickory chips or chunks that is preheated to 265 degrees and has smoke present. Place the pork indirectly over the heat source and smoke for 5-7 hours or until the shoulder reaches an internal temperature of 180 degrees for sliced pork shoulder and 190 degrees internal temperature for pulled pork shoulder. If you are using wood chips and a grill, the chips should be soaked and applied every 40 minutes or so. When the shoulder has reached the desired temperature, remove and allow to cool to room temperature. Refrigerate overnight or use within a couple hours. Cracklings 1 pound pork shoulder trimmings from above 1 quart vegetable or peanut oil 2 teaspoons dry rub Preheat the oil in a large pot to 260 degrees. Gradually add the pork trimmings carefully and increase the temperature of the oil to about 290 degrees. Allow the pork to cook for 30-40 minutes stirring occasionally. The oil will first be cloudy and will clarify itself as the cracklings become close to being cooked. They should be deep brown in color and firm. The point is to have all of the moisture cooked out of them. Remove the pork cracklings from the oil and place on absorbent paper. Season immediately with the remaining shoulder rub and then place in a food processor with the steel blade and process until the pork cracklings are shredded. Spread again on absorbent paper and allow to air dry for 30 minutes. *The cracklings can be kept for up to two weeks in a container in the refrigerator. Carolina Barbecue Sauce 3 cups 2 cups cider vinegar 1 1/2 cups apple cider 1 cup dark brown sugar 2 tablespoons mustard seeds, yellow 2 tablespoons Dijon mustard 1/2 cup tomato paste 1/4 teaspoon salt 1/4 teaspoon black pepper 2 each, smoked neck bones or ham hocks In a sauce pot, combine all of the ingredients. Place over medium heat and allow to cook slowly for 30-40 minutes. Remove any foam that may appear on the surface of the sauce as it cooks and discard it. Check seasoning. Remove the smoked products and allow the sauce to cool to room temperature. Check seasoning and hold warm for service or refrigerate for future use. Crackling Cream Biscuits 24 each, 1 inch biscuits 2 1/2 cups White Lily self-rising flour 2 cups heavy cream (split quantity) 3 tablespoons of the cracklings from above 3 tablespoons whole butter, melted 2 tablespoons coarse sea salt Preheat oven to 400 degrees. Place the measured flour in a mixing bowl. Add 1/2 cup of the cream (the additional cream is to brush the top of the biscuit dough) until it starts to come together and is a wet sticky dough. Add the cracklings and work together for a minute or so. Place on a lightly floured surface and press or roll out to less than 1/2 inch thick. Brush the tops of the biscuit dough with the remaining cream. Sprinkle the cracklings and kosher salt over and gently press them into the dough. Cut with a 1 inch biscuit cutter. Place on an ungreased cookie sheet and cook until golden brown 8-10 minutes. Remove from the oven and brush with the melted butter and reserve in a warm area. Corn kernels 1 tablespoon light olive oil 2 ears of corn (cooked, cooled and removed from the cob) 2 tablespoons cracklings dry rub to taste Heat the oil in a pan and add the corn kernels and allow for the kernels to caramelize over medium heat. Add the pork cracklings and season with the spice rub. Reserve. To prepare the dish: Warm the pork in a small amount of the sauce and season. Place a nice pile on the center of the plate and place 3 of the crackling cream biscuits around. Drizzle with more of the sauce and then sprinkle with the corn and crackling mixture. Excerpted from Magnolias: Authentic Southern Cuisine by Donald Barickman All rights reserved by the original copyright owners. Excerpts are provided for display purposes only and may not be reproduced, reprinted or distributed without the written permission of the publisher.Table of Contents
Foreword |
Introduction |
The Southern Pantry |
Ingredient descriptions Chicken Broth |
Yellow Corn Relish Mom's Spicy |
Mustard Magnolias Everyday Spicy |
Dry Rub Sweet and Hot Pork |
Shoulder and Rib Rub Magnolias' |
Blackening Spice Carolina Ham Cracklings |
White Lily Cream Biscuits Pie Crusts |
Lowcountry Lemonade Roasted Garlic |
Compound Butters for the Grill |
Uptown/Down South Starters |
Crab Dip Pimiento Crab Fondue |
Roasted Garlic Pimiento Cheese |
Spinach and Artichoke Dip Herb Toasts Homemade |
Potato Chips with Blue Cheese and Scallions Spicy |
Steamed Peel and Eat Shrimp |
Benne Shrimp with Honey and Hot Chili Dip |
Carolina Cup Crackling Oysters Cornmeal |
Fried Oysters with Jalapeno and Lime Aioli |
Down South Egg Rolls with Red Pepper Sauce, Spicy |
Mustard, and Peach Chutney Bowtie |
Pasta with Apple-Smoked Bacon, Sun-Dried |
Tomatoes Blue Cheese, and a Cracked Pepper |
Cream Sauce Grilled Mahi-Mahi Soft |
Tacos with Black Beans and Rice, Guacamole, and Tomato Salsa |
Soups And Salads |
Blue Crab Bisque Creamy Tomato |
Bisque with Lump Crabmeat and a Chiffonade of Fresh |
Basil Potato, Leek, and Roasted |
Garlic Soup with Creek Shrimp and Tomato Chive |
Salsa Cajun Clam Chowder Elwood's Ham |
Chowder Black Bean Chili with Scallions and Cilantro |
Sour Cream Shrimp and Rice |
Salad with A Lemon, Garlic, and Dill Vinaigrette |
Summer Tomato and Vidalia Onion Salad |
Arugula Salad with Creamy |
Goat's Cheese, Roasted Peppers, and a Roasted |
Garlic Vinaigrette Iceberg |
Salad with a Buttermilk, Basil, and Blue |
Cheese Dressing, Carolina Ham Cracklings, and Grape |
Tomatoes Warm Sea Scallop |
Salad with Lime Dressing |
Over Butter Lettuce Classic |
Caesar Salad Mixed Greens with Lemon |
Herb Vinaigrette Red Potato and Parsley |
Salad Buttermilk, Basil, and Blue Cheese |
Dressing Lemon Lingonberry |
Vinaigrette Carolina Peanut Vinaigrette |
Southern Sides |
Classic Potato Fries Butter-Whipped Potatoes |
Parslied Potatoes Carolina Plantation |
Aromatic Rice Red Rice Dirty Rice |
Baked Macaroni and Cheddar Cheese |
Baked Blue Cheese and Macaroni Creamed |
Corn Magnolias Collard Greens |
Slow-Cooked Okra and Tomatoes |
Lady Peas, Black-Eyed Peas, Zipper Peas, and Butter |
Beans South Carolina Hoppin' |
John Black Beans and Aromatic Rice |
Grits And Gravies |
Skillet-Seared Yellow Grits |
Cakes Creamy Stone-Ground |
Grits with Carolina Country Ham and Red Eye |
Gravy Magnolias Spicy Shrimp, Sausage, and Tasso Gravy |
Over Creamy Grits Lobster, Shrimp, and Sea |
Scallops with a Lobster Cream |
Sauce over Creamy White Grits Pan-Fried |
Grits Cakes with Sauteed Shrimp, Leeks, and Tomato Gravy |
Pimiento Cheese Grits with Pepper-Seared Sea |
Scallops and Red Pepper Sauce Grilled |
Salmon Fillet with Dill |
Butter over Creamy Stone-Ground |
White Grits Chicken Gravy |
Fish and Shellfish |
Iron Skillet Crispy Flounder with Lemon |
Caper Aioli Sauteed Grouper with Artichoke and Creamy |
Crabmeat over Sauteed Spinach with Lemon-Leek Butter |
Coriander-Seared Tuna fillet with Jalapeno and Mango |
Vinaigrette, Pan-Fried Potato Cakes, and Sauteed |
Escarole Fire-Roasted Cedar-Planked Salmon |
Squash Blossoms Stuffed with a Sea |
Scallop and Lobster Mousse served with a Lobster |
Cream Sauce Seared Tuna Filets with Aromatic |
Rice and a Warm Salad of Artichoke, Lemon, Leek, and Capers |
Broiled Rock Shrimp with Garlic Butter and Parmesan |
Blue Crabs Carolina Crab Cake with Tomato Gravy, Creamed Corn, and Sauteed |
Spinach Buttermilk and Beer |
Batter Fried Soft-Shell Crabs |
Lowcountry Bouillabaisse |
Meats and Poultry |
Hickory Smoked Pork Shoulder with Caro |
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