Sunday, July 27, 2014

'Y'all Come Over' and try this new cookbook

            The cookbook separates a host of innovative Southern recipes not by standard calendar holidays but more of Southern celebrations, such as “A House Divided,” referring to families that favor different SEC football teams, or “Dinner with the Preacher,” dishes that will convince every minister that you’re “not only a faithful pilgrim but also a fine cook blessed with the gift of hospitality.”
            “Y’all Come Over” is filled with delightful anecdotes to accompany such delectable dishes such as fire and ice tomatoes, bacon cheddar deviled eggs, red velvet pancakes, Good Neighbor chicken fiesta soup, strawberry peanut brittle salad and deep-fried flounder with pimento cheese grits. There were so many different takes on standard Southern fare, I’m not sure where to start but I’m looking forward to sampling many recipes from this fun book, including the black bean corn salsa cups below.
            Caldwell has been a culinary professional for more than 50 years in a career that has included teaching, catering, cooking and writing. The mother of two and grandmother of two lives in Charlotte, Tenn., next to the water tower with her husband Bill where they enjoy entertaining anywhere from two to 22 people depending on the occasion. 
            Wilson is a writer with more than 25 years of editorial experience, including coauthoring “Cooking with Friends” and appearing on National Public Radio’s “This I Believe.”

Cornmeal Cups with Black Bean Corn Salsa
1/3 cup butter, softened
4 ounces cream cheese, softened
1 cup all-purpose flour
1/2 cup cornmeal
1/8 teaspoon salt
Black Bean Corn Salsa (see below)
     Directions: Preheat the oven to 350 degrees. Cream the butter and cream cheese in a medium bowl until light, about 2 minutes. Add the flour, cornmeal, and salt and mix well. Pour out onto plastic wrap and place in the refrigerator for 30 minutes. Shape into 1-inch balls and press into miniature muffin tins. The pastry should come up to the rim. Lightly prick the bottoms once with a fork. Bake for 15 to 18 minutes. Cool and fill each cup with 1 tablespoon Black Bean Corn Salsa.

Black Bean Corn Salsa
1 cup whole kennel corn, cooked
1 (15-ounce) can black beans, drained
2 tablespoons minced onion
1/2 cup finely chopped red bell pepper
1 tablespoon canola oil
2 tablespoons lemon juice
1/4 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons cilantro, finely chopped
     Directions: In a medium bowl mix the corn, black beans, onion and red pepper together. In a small bowl whisk together the canola oil, lemon juice, salt, black pepper and cilantro. Pour over the bean mixture and toss to coat. Cover and chill for 2 to 3 hours.