May 2016 Recipes
Recipe: Party Poppers
This quick and easy appetizer, with just a few ingredients and even fewer steps, will make entertaining easy without the hassle of fussing over the oven all day and night. For those who like it hot, swap mini sweet peppers for spicy jalapeños.
Chicken Salad in Lettuce Cups
Recipe: Chicken Salad in Lettuce Cups
Leftover chicken gets a fresh makeover with crisp lettuce leaves, toasted walnuts, and dried cherries. Freeze any extra meat in portion sizes, and use in future recipes. We love the convenience of whipping up a batch of this easy-to-make chicken salad to have on-hand throughout the week. Serve in lettuce cups, like we did here, or with crackers and fruit.
Green Goddess Soup with Jumbo Lump Crabmeat
At her popular Los Angeles dinner parties, entertaining columnist Julia Reed's good friend Suzanne Rheinstein, an interior designer and New Orleans native, often serves a first course consisting of a generous scoop of jumbo lump blue crab napped with green goddess dressing. Reed now serves what she thinks of as "Suzanne's Green Goddess Crabmeat" a lot, but sometimes an entire serving of crab is too much. Instead, she inverted the dish by making a soup out of green goddess ingredients and using a few lumps of crab as garnish only. Even without the crab, the soup (inspired by a recipe from another pal, Nora Etheridge) is pretty great.
Kale Salad with Buttermilk Dressing and Pickled Onions
"My grandmother always had a bottle of buttermilk in the fridge, and I love how it adds acidity and creaminess to this dressing." - Birmingham chef John Hall
Beets, curly kale, hardcooked eggs, and tangy pickled onions make this salad a winner. Serve it as a side for brunch as Hall suggests, or add protein to make it a full meal.
Lemony Green Bean Pasta Salad
Recipe: Lemony Green Bean Pasta Salad
Lemon and shallots marry for a bright taste that's ideal for a ladies' lunch or light supper. If you can't find haricots verts, use regular green beans instead. Opt for penne pasta, instead of casarecce, if you already have it on hand. We love how quickly this recipe comes together—just 30 minutes! You'll love the bright citrusy flavor paired with the perfect amount of crunch from the green beans.
Spring Pea Orzo
Recipe: Spring Pea Orzo
Fresh or frozen peas and sugar snap peas are paired with the season's brightest, citrusy flavor. Add the dressing to the orzo while it's still warm, which allows the flavor to soak fully into the pasta. This salad tastes even beter the next day, so make it ahead. Trust us, this will become your new go-to side dish.
Georgia Shrimp and Radish Salad
Recipe: Georgia Shrimp and Radish Salad
Radishes at the farmers' market can seem as varied and abundant as the colors of Easter eggs. Two different varieties give this salad vibrant color, texture, and flavor: watermelon radishes and D'avignon (French breakfast) radishes. If you're looking for a quick-fix try this salad, hands on time for this recipe is only 20 minutes.
Skirt Steak with Fennel Slaw
Recipe: Skirt Steak with Fennel Slaw
This raw fennel and celery salad brings light and bright flavor to grilled marinated skirt steak. Throw corn tortillas on the grill to make impromptu tacos, a favorite weeknight dinner.
Many Southern cooks grew up peeling celery to remove the tough outer strings. But you can use a "Y" peeler or skip this step when it's finely chopped.
Greek Pork Chops with Squash and Potatoes
A zesty marinade livens up this pork-and-veggie one sheet pan supper. Flavorful roasted squash, zucchini, and red potatoes make the perfect bed to serve pork loin chops. Pay attention when purchasing the pork chops, and opt for frenched pork rib chops – chops taken from the rib bone, and cut so that the rib bone is exposed and the meat is removed from the bone. In addition to making the cut’s presentation more appealing, frenching adds flavor. When preparing the dish, be sure to allow enough time for the pork chop to marinate. We recommend chilling the marinating pork for at least 8 hours to ensure it soaks up every last bit of lemon, garlic, and oregano flavor from the Greek marinade.
Shrimp Malacca with Rice
Recipe: Shrimp Malacca with Rice
Entertaining columnist Julia Reedfound this recipe by Maurice Moore-Betty in a late-1970s issue of House & Garden while she was still in college, and she's been making it ever since. Moore-Betty was an Irish-born author, cooking teacher, and all-around lovely man who advised many a prominent Manhattan hostess. This dish is essentially shrimp Creole with the addition of curry powder, which elevates it by a surprising degree. Serve over rice, accompanied by a simple green salad.
Justine's Pineapple Mint Ice Cream
Justine's, the Memphis restaurant housed in an ivy-covered 19th-century mansion on the banks of the Mississippi River, was the first "fine dining" restaurant in which entertaining columnist Julia Reed ever ate. Famous for its buttery Crabmeat Justine, the restaurant always featured at least one or two homemade ice creams for dessert, often served in scoops piled high in silver bowls on the antique sideboards.
Cured Salmon with Dill-Horseradish Cream
"People don't think salmon is a Southern thing, but my mom made salmon croquettes every Sunday before church." - Chef John Hall
Hands-on time for this recipe is only 15 minutes, but the salmon will need to chill for 36 hours. As a recipe that has less than 10 ingredients, it is a great make-ahead option when entertaining for breakfast or brunch. Fresh bursts of citrus with lemon, lime, and orange zests give it a refreshing kick perfect for kick starting a dinner party. This no-cook dish is also perfect for saving time and headaches when entertaining because of its very little use of the oven. Serve the thinly sliced salmon with Dill-Horseradish Cream and toasted sourdough bread slices and wow guests with this easy, yet delectable, party appetizer.
Braised Lamb Shank
Recipe: Braised Lamb
"I love braises for brunch. They're so easy. You can make one ahead of time and warm it up right beforehand." - Chef John Hall
Lamb shanks, simply seasoned with salt and pepper, are browned in hot oil to form a nice crust. The meat is then cooked in a sauce of crushed tomatoes, red wine, carrots, garlic and onion until it's falling off the bone. Serve with our savory Potato Hash with Crème Fraîche for a complete meal.
Recipe: Potato Hash
"The potato hash reminds me of the classic hash browns Mom used to make for breakfast." - Chef John Hall
Potatoes, onions, and bell pepper make one delicious hash. The potatoes will start in the oven and finish cooking in a pan along with the other veggies. Don't skimp when it comes to mixing up our crème fraîche sauce—drizzle on top and serve on the side for one satisfying finish. Pair potato hash with our Braised Lamb shank.
Strawberry Dream Cake
Recipe: Strawberry Dream Cake
You'll fall in love with this too-good-to-be-true strawberry cake. Fluffy whipped frosting made with marscapone cheese, sugar, whipping cream, and vanilla and almond extracts is the perfect finishing touch. We love the presentation of cake slices with upright strawberries between the layers. When it comes down to the details, this sweet confection takes the cake.
Mini Strawberry Tarts
Recipe: Mini Strawberry Tarts
These sweet treats start with a pistachio crust. A dreamy mixture of cream cheese, lemon juice and zest, and whipped cream are folded together before filling the individual tarts. Toss the fresh strawberries in sugar, just before topping the tarts, to give them just a hint of added sweetness.
Grilled Chicken Cutlets with Strawberry Salsa
This fresh and light dish will be your go-to supper this season. The chicken cutlets get a big boost of flavor from a marinade of pineapple juice, ground ancho chile, cumin, vinegar, and oil. Be sure to allow enough time for the chicken to chill in the marinade for 30 minutes before grilling. You'll probably want to make an extra batch of our strawberry salsa to serve alongside. We also love to drizzle Tangy Strawberry Barbecue Sauce over the chicken.
Recipe: Strawberry Biscuits
The Southern staple is given a fruity update with the addition of chopped, fresh strawberries. To ensure the butter doesn't get too soft when forming the dough, we like to freeze it before grating with the large holes of a box grater. Add the rest of the dry ingredients and chill in the freezer for 10 minutes. Be sure to mix up Basil-Honey Butter to serve alongside. These biscuits are sweet enough to serve for breakfast, brunch, or even dessert.
Strawberry Salad with Warm Goat Cheese Croutons
To prepare the goat cheese croutons, cut a goat cheese log into rounds. Press each round to 1/2-inch thickness on a baking sheet and freeze for 20 minutes. this process will help the rounds keep their shape and not ooze out of their breading while frying. Serve the salad with Strawberry-Poppy Seed Vinaigrette.
Ricotta Pancakes with Brown Butter-Maple Syrup and Blueberry Compote
"Pancakes were a Saturday staple for us growing up. I elevated these a bit by using ricotta for a fluffier, richer pancake. I also infused the syrup with nutty brown butter." - Chef John Hall
These light and fluffy pancakes are great on their own, but even better when they're topped with our Brown Butter-Maple Syrup (recipe at bottom of pancakes recipe) and Blueberry Compote.