Lots of news on reataurants opening and closing
Fourth of July Favorite Feast Recipes
Walden/Kelly Family Cornbread
2 Tbsp Crisco shortening
1½ cups yellow cornmeal
½ cup all purpose flour
2 tsp baking powder
1 tsp baking soda
1 tsp salt
2 large eggs, beaten
2 cups buttermilk
Preheat oven to 425 degrees. Put the Crisco in a 9" cast iron skillet and put it in the oven.
Whisk the dry ingredients together in a bowl and set aside. Combine the eggs and buttermilk and whisk them into the dry ingredients.
Pour the hot melted shortening into the batter and quickly whisk to blend.
Pour batter into the hot skillet and place in the center of the oven. (This trick will create a crisp crust on the bottom of the cornbread.)
Bake for 20-25 minutes or until golden brown and pulled away from the sides of the skillet. Serve warm. Serves 6-8.
Virginia's Black-Eyed Peas
1 Tbsp vegetable or olive oil
3 cloves garlic, minced
1 bunch green onions with tops, chopped
1 red bell pepper, roasted, peeled, seeded and chopped
1 poblano pepper, roasted, peeled, seeded and chopped
2 lbs shelled fresh black-eyed peas
8 oz piece salt pork or pork jowl
6 cups water
Salt and pepper to taste
In a heavy 4 quart saucepan, heat the oil and sauté the garlic and green onions until they are soft.
Add the peppers and sauté 1-2 minutes more.
Add peas and pork and water. Stir well and bring the liquid to a boil. Reduce heat to simmer, cover and cook for 60-90 minutes, stirring occasionally, until peas are soft. Remove pork and season to taste.
Serve over sliced cornbread. Serves 6-8.
Tipsy Watermelon Salad
This marvelous grown-up salad was the absolute hit of the day at Virginia Willis' recent class at Central Market. I'm using Tito's vodka, of course.
(Reprinted by permission from Bon Appetit, Y'all: Recipes and Stories from Three Generations of Southern Cooking by Virginia Willis, copyright 2008. Published by TenSpeed Press and available at booksellers everywhere.)
1 6 lb watermelon, halved lengthwise
1 cup lemon juice
2/3 cup sugar
½ cup Vodka
1/3 cup crème de cassis
pinch of fine sea salt
¼ cup chopped fresh mint
To prepare the watermelon, using a large ice cream scoop, remove the watermelon flesh from the rind and place balls in a large bowl. Reserve the scooped out rind of one half to use as a serving bowl.
To make the dressing, whisk the lemon juice and sugar in a bowl until the sugar dissolves. Whisk in the vodka and crème de cassis. Season the mixture with a pinch of salt. Pour the mixture over the watermelon and gently stir to combine and coat the balls.
Cover with plastic wrap and chill for at least one hour and up to two hours.
When ready to serve, gently toss the watermelon balls once or twice to redistribute the liquid. Transfer them to the reserved scooped out watermelon "bowl." Sprinkle with chopped fresh mint and serve. Serves 6-8.
Sign up for the Chronicle Cooking newsletter
If you want to submit a recipe, send it to firstname.lastname@example.org