Browsing Tag

southern living

Recipes

Baked Brie With Jezebel Peaches, Coffee-Rubbed Skirt Steak, and Grilled Mexican Corn Salad

June 5, 2014

Because of my recent travels and adventures having friends in town (and my general laziness), I’ve been going out to eat a lot lately. Like, way more than I should. Although I love going out to eat (no doing dishes!), I was recently inspired to try some new recipes after perusing the June edition of Southern Living Magazine, which focused on southern food (you should really go pick it up and take a look), so I decided to make a night of it and spoil myself with a southern feast.

My goal is to make all of the recipes in this little book by the end of the summer.

My goal is to make all of the recipes in this summer cookbook by the end of August.

I had some brie that was given to me by the folks at Jarlsberg during the Food Film Festival last month, so I figured this would be a good opportunity to make use of it with the “Baked Brie With Jezebel Peaches.

I'm a fan of any kind of cheese, basically.

I’m a fan of any kind of cheese, basically.

The recipe called for a 13.2 oz round, and although mine was about half that size, I decided not to halve any of the other ingredients, and I thought it turned out great. I served it with Keeblers Assorted Toasteds crackers, and it was a big hit. I loved the combination of flavors. It was tangy and creamy and crunchy and fruity all at once. I’d definitely make this again; I imagine it would be a great hit at parties!

So melty.

So melty.

For the main course, I decided to go outside of my comfort zone and try the “Coffee-Rubbed Skirt Steak,” which looked delicious in the magazine. I’ve literally cooked steak one other time in my life, so I thought this would be a good learning experience. The first thing that I learned is that I have no idea how to buy steak at the grocery store (it took me 10 full minutes to realize that skirt steak and flank steak are interchangeable. I’m bad at reading directions). Once I’d gathered all of the ingredients, I trimmed some of the fat off the steak, made the rub and let it sit for the required time while I prepared the side dish.

Rubbin' meat like a pro.

Rubbin’ meat like a pro.

 

Since I don’t have a grill at my apartment, I decided I would cook the steaks in my cast iron skillet, like they’d done when I went to that cooking class at Southern Season. The problem is that the cuts of meat I’d chosen were too big to fit in the skillet together, and in retrospect I should’ve cooked them one piece at a time, but I’m stubborn and decided I would make it work cooking them both together.

So. Much. Meat.

So. Much. Meat.

I somehow managed to both burn and undercook the steaks (kind of impressive, actually), and ended up sticking the whole skillet in the oven to finish cooking them. They came out somewhere around medium-well in color, but well done in texture. When trying the steak, I thought it tasted really flavorful, but was a bit chewy. Lily loved it and ended up eating all of the leftovers, so I guess that’s a good sign! I’d definitely try this recipe again with a grill and someone who actually knew how to cook steak.

Did I cut it right? I don’t even think I know how to do that. Yikes. I’m doomed.

The biggest hit of the night, though, was the “Grilled Mexican Corn Salad.” When I was making the corn, I was a little weirded out about rubbing ears of corn with mayonnaise, but it actually turned out really deliciously. Again, since I didn’t have a grill, I put the corn in the oven at 450 and let them bake for about 13 minutes before I took them out to cut the kernels from the cob to make the salad.

Apparently my oven cooks by neon light.

Apparently my oven cooks by neon light.

The flavor of this dish was so unique, and I loved how light and refreshing it tasted with the fresh herbs, lime juice, and crispness of the corn straight off of the cob (rather than canned or frozen). Plus I’m a huge fan of any dish with feta cheese in it.

I love corn straight off the cob. It's just so much better.

I love corn straight off the cob. It’s just so much better.

The meal was delicious and as fun to eat as it was to make. With the exception of the snafu with the beef–which was really just my own personal shortcoming (what did I even learn in that semester of culinary school, anyway?!–the evening went off without a hitch, and we enjoyed our meal with a nice bottle of malbec out on my porch. Southern living really is the best kind of living.

The finished product. Not pictured: the half a bottle of wine I drank to destress from cooking that steak.

The finished product. Not pictured: the half a bottle of wine I drank to destress from cooking that steak.

Random Fodder

Taste of Charleston

October 25, 2013

This year, I was fortunate enough to be asked to be a blogger correspondent for the Southern Living Taste of Charleston on behalf of Delta Faucet. In exchange for them paying for my ticket, the cost of transportation, and giving me 2 Delta Touch2o faucets, all I had to do was show up, eat a bunch of delicious food, and then tell you guys all about it. So, here goes.

Pre-Event: Welcome Dinner at Circa 1886

Saturday night before the event, I was invited to a welcome dinner at Circa 1886. This was great because I got to meet the other blogger correspondents, people from Delta and Southern Living (including Southern Living Test Kitchen Editor Norman King), and I got a free dinner at an amazing restaurant. Here are some pictures:

Candied Bacon Slider

Candied Bacon Slider

Crab spring roll

Crab spring roll

Prix fixe menu at Circa 1886.

Prix fixe menu at Circa 1886.

Rice flour plantation roll with orange-infused butter

Rice flour plantation roll with orange-infused butter

Shot of Shrimp and Grits soup with organic white truffle oil.

Shot of Shrimp and Grits soup with organic white truffle oil.

Rice paper-wrapped romaine heart salad with spicy pecan dressing & mini cornbread muffin

Rice paper-wrapped romaine heart salad with spicy pecan dressing & mini cornbread muffin…have I mentioned how much I hate rice paper? It freaks me out.

Pan-seared organic chicken with hoppin' John risotto, grilled asparagus, and a truffle and chive demi glace.

Pan-seared organic chicken with hoppin’ John risotto, grilled asparagus, and a truffle and chive demi glace.

Pineapple upside down cake with caramel sauce and vanilla ice cream

Pineapple upside down cake with caramel sauce and vanilla ice cream

The Main Event: The Southern Living Taste of Charleston 2013

Lily and I arrived hungry and only a little hungover bright and early Saturday afternoon. We were prepared to feast, and feast we did. Enjoy!

Such a beautiful drive into Boone Hall Plantation.

Such a beautiful drive into Boone Hall Plantation.

Taste of Charleston!

Taste of Charleston!

So Many People

So Many People

Gouda macaroni and cheese with Cheerwine glazed short ribs from Mosaic.

Gouda macaroni and cheese with Cheerwine glazed short ribs from Mosaic.

Cornmeal and maple bacon waffle and crispy fried chicken slider from Mosaic.

Cornmeal and maple bacon waffle and crispy fried chicken slider from Mosaic.

Ground filet and pork belly sliders with herb whipped goat cheese and pickled red onions on sweet yeast roll from Graze

Ground filet and pork belly sliders with herb whipped goat cheese and pickled red onions on sweet yeast roll from Graze

Pulled pork and collared green mac and cheese from Graze, aka my favorite thing ever.

Pulled pork and collared green mac and cheese from Graze, aka my favorite thing ever.

Chicken pot pie fritter from The Sanctuary at Kiawah.

Chicken pot pie fritter from The Sanctuary at Kiawah.

Tomato Pie from Carpentier's Wine & Dine. Probably my least favorite thing.

Tomato Pie from Carpentier’s Wine & Dine. Probably my least favorite thing we got.

BBQ Pork Sundae with cole slaw, baked beans, and BBQ pork. from the Culinary Institute. Not the best, but also not the worst.

BBQ Pork Sundae with cole slaw, baked beans, and BBQ pork. from the Culinary Institute. Not the best, but also not the worst.

Norman King "The Way To Fry" Fried Green Tomato Demo

Norman King “The Way To Fry” Fried Green Tomato Demo

Norman frying up some green tomatoes

Norman frying up some green tomatoes

The finished product: Fried Green Tomato Po'boys with pepper jelly sauce and citrus-ginger aioli.

The finished product: Fried Green Tomato Po’boys with pepper jelly sauce and citrus-ginger aioli.

Selfies, because we're narcissists.

Selfies, because we’re narcissists.

The waiter's race

The waiter’s race

Ice carving

Ice carving

Lobster, applewood smoked cheddar cheese, and creamed corn chowder with a buttermilk biscuit from Halls Chophouse (actually the best thing we had at Taste of Charleston).

Lobster, applewood smoked cheddar cheese, and creamed corn chowder with a buttermilk biscuit from Halls Chophouse (actually the best thing we had at Taste of Charleston).

Basically, it was so much fun, I ate way too much (Seriously, Halls, you should definitely put that chowder on the menu if it isn’t already), and I’m so fortunate to have had Delta Faucet as a sponsor for this event. I can’t wait to go back next year! Thanks so much!