Whitney Miller's New Southern Table: My Favorite Family Recipes with a Modern Twist
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Following her great-grandmothers’ examples of creatively stretching meals during the Great Depression, Whitney Miller transforms recipes from her Southern roots, preserving flavors of traditional family dishes while offering the excitement of her own special touches. She offers a taste of her family table with dishes like PB&J Chicken Satay, Sweet Corn Grit Tamales, and much more. Using new techniques and cooking methods, Miller reimagines classic recipes and experiments with flavors from around the world, inspired by her travels since winning MasterChef.
form a ball and extract some of the liquid by gently squeezing. Discard the liquid. Serve the ricotta cheese at room temperature or store in an airtight container in the refrigerator for up to 3 days. Makes one ricotta cheese ball. Mississippi Cheese Board When I was selected as the first Southern chef to be featured at Chefdance, a five-night exclusive dinner event during the Sundance Film Festival in Park City, Utah, I not only wanted to share the flavors of the South but also wanted
paprika. Serve immediately or store in the refrigerator until you’re ready to serve. Makes 6 servings. Pork “Wings” with Buttermilk–Blue Cheese Dip We in the Southern United States, even in record-hot summers and the ever-present humidity that makes life almost unbearable at times, still love eating hot peppers and dousing everything in hot sauce. These manly hot wings are big enough to satisfy any appetite. Just make sure to serve them with the cooling Buttermilk–Blue Cheese Dip and maybe
about 8 minutes. Carefully remove the toothpicks and lightly brush both sides of the pork with the wing sauce. Let the wings stand for a few minutes before serving with the Buttermilk–Blue Cheese Dip. Makes 4 servings, about � cup of wing sauce, and � cup of Buttermilk–Blue Cheese Dip. Coffee Milk Tea After returning from a visit to China, I searched for a coffee shop that could make the incredibly smooth and light tea drink that had become a favorite of mine during the trip. It didn’t take
set. In China my mom and I had the opportunity to experience a traditional afternoon tea with scones and finger sandwiches at the St. Regis Hotel. Bringing this experience home, I combined ingredients I love into a creamy chicken salad worthy of serving at tea or just for a family lunch. 1 cooked chicken breast 1 hard-boiled egg, finely grated 2 tablespoons julienned (1 � inches long) Granny Smith apple 2 teaspoons finely chopped pecan halves 1 tablespoon finely chopped sweetened dried
time you’re hosting a dinner party, the Dessert Toast (page 233) the next time you want a little something sweet for brunch, or the Caramelized Banana Butter Pecan Cake (page 267) when you’re celebrating a special occasion. 1 � cups pure cane sugar 6 tablespoons unsalted butter, cubed and softened 1 cup heavy cream, room temperature � teaspoon fine sea salt Sprinkle the sugar evenly over the bottom of a deep, heavy saucepan and heat over medium-high heat. Once the sugar begins to melt,