Southern Living, July 2013 Page 84
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Sweet Tea-Brined Fried Chicken
A marriage of Southern favorites: Our salty-sweet brine of brown sugar and freshly brewed tea infuses this picnic-perfect chicken with juicy flavor before frying. Bonus: The tannins in tea act as a natural tenderizer.
This colorful dish captures the best flavors of summer on one cool platter. A fresh basil dressing spiked with orange marmalade merges the sweet with the savory.
Shout Hallelujah Potato Salad
Bragging rights for this flavor-packed, perfectly balanced favorite (from The Southern Foodways Alliance Community Cookbook) go to Blair Hobbs of Oxford, Mississippi.
Zucchini, Squash, and Corn Casserole
Soft, white breadcrumbs double as a feather-light binder and golden crumb topping. To make them, pulse torn slices of day-old sandwich bread in the food processor.
Skillet Green Beans
Pencil-thin green beans laced with crispy bits of pan-fried bacon and Candied Jalapeños turn up the heat on tradition.
This is our new go-to summer condiment. Chill at least 48 hours ahead so the jalapeños have time to take on a fiery-sweet crunch.
Field Pea Relish
Perfect for anything fried, grilled, or fresh from the garden--it's just that good and easy, no special jars or canning required.
Topped with squares of sugar-crusted pastry, this cobbler shows off summer fruits in a rich, just-sweet-enough filling.
Two-Step Fresh Peach Pound Cake
Turn out a high-rise cake with a moist, tender crumb by layering the ingredients in the bowl in the order specified. Don't have a stand mixer with a 4-qt. bowl and paddle attachment? Prep the batter in the traditional way.
Butterscotch Banana Pudding Pie
An over-the-rim crust laced with toffee transforms a classic dessert into a blue-ribbon pie. Stop the meringue from shrinking by spreading just over the inside edge of the crust, covering the hot filling.