Make New Memories with Twists on Old Recipes in Southern Living’s ‘Recipe Revival’ [REVIEW]

Southern Living's RECIPE REVIVAL

Southern Living puts a new twist on classic recipes with Recipe Revival. (Photo by Jathan Fink, Jadeworks Entertainment)

We have been Southern Living readers for decades, although neither of us were born when the magazine debuted in 1966. We’ve also collected their cookbooks for years, and they are among some of the most dogeared volumes in our culinary library. That’s why we are always delighted when one of their new cooking titles hits bookstore shelves, because we know that it is going to be filled with tried-and-true recipes we can’t wait to make ourselves. Their latest addition, Recipe Revival, is no different.  Read more of this post

Citrus Glazed Sweet Potatoes

Citrus Glazed Sweet Potatoes

A sweet addition to a savory meal, our Citrus Glazed Sweet Potatoes are like nature's candy, pairing the flavors of tart citrus with cinnamon and brown sugar.

When the weather turns cold, we start eating a lot more root vegetables like carrots, parsnips and our favorite, sweet potatoes. Rather than making the candied yams with marshmallow topping that many families like, which is usually for too sweet for our tastes, we prefer to enhance the sweetness of these vegetables naturally. Here, we add lemon and orange juice, cinnamon, and brown sugar to make a tasty treat that goes perfectly with turkey, roasts, and any combination of sautéed greens.

PREP: 10 minutes
COOK: 1 hour

INGREDIENTS

  • 1 1/2 pounds sweet potatoes
  • 1/3 cup butter, melted
  • 1/2 cup brown sugar
  • 1 cinnamon stick
  • 1 tablespoon lemon juice
  • 1/2 cup orange juice
  • 2 teaspoons grated lemon zest

DIRECTIONS

  1. Peel sweet potatoes and cut into ½-inch thick rounds. Arrange in a 1 1/2-quart casserole and pour melted butter over top.
  2. Add sugar, lemon juice, orange juice and cinnamon stick.
  3. Cover with a lid or aluminum foil. Bake at 350°F for 30 minutes or until tender. Uncover and discard cinnamon stick; stir. Sprinkle with lemon zest. Cook, uncovered, 15-30 minutes, or until top is crisp.

YIELDS: 6 servings

© 2011 Jadeworks Entertainment. All rights reserved.

Southern Style Baby Back Ribs

Southern Style Baby Back Ribs

Our Southern Style Baby Back Ribs are infused with flavor from a spicy sweet rub containing brown sugar, cayenne pepper and a blend of two paprikas.

Growing up down South, I had access to some of the best barbecue available. Whether served in a full-service restaurant or at a roadside stand, everyone seemed to have their own secret recipe. Upon moving to Cincinnati, I discovered that places like Montgomery Inn dish up a sweeter sauce, which I’m still getting accustomed to. Our Southern Style Baby Back Ribs, however, is reminiscent of the spicy ribs I always get in places like Memphis, Dallas, and New Orleans. Be sure to allow enough time for the rub to permeate the meat, and the longer it can sit the better. The result is full bodied flavor and an aroma that is out of this world.

PREP: 5 minutes + 2 – 24 hours to marinate
COOK: 2 1/2 hours

INGREDIENTS

  • 2 racks baby back ribs (4 pounds total) or pork spareribs
  • Kosher salt and freshly ground black pepper
  • 2 teaspoons Hungarian paprika
  • 1/2 teaspoon Spanish paprika
  • 1 teaspoon dried sage
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon cayenne pepper, 90 heat unit (if available)
  • 2 tablespoons dark brown sugar
  • 1 cup favorite barbecue sauce
  • 2 limes, cut into wedges (optional)

DIRECTIONS

  1. Sprinkle the ribs generously with salt and pepper. In a small bowl, combine the Hungarian and Spanish paprika, sage, cinnamon, cumin, cayenne, and brown sugar. Rub the mixture into the meat and place in a resealable plastic bag in the refrigerator for at least two hours, but overnight if possible.
  2. Temper meat at room temperature for 30 minutes prior to cooking.
  3. Preheat oven to 300°F. Line a baking sheet with foil. Place ribs on baking sheet and roast for 2 to 2 1/2 hours, turning every half hour to cook evenly. If using spareribs, cook an additional half hour. Serve with barbecue sauce and lime wedges on the side, if desired.

TIPS: Serve ribs with a cole slaw or potato salad, slow-cooked baked bean medley and Texas toast for a true Southern meal.

YIELDS: 4 servings

© 2011 Jadeworks Entertainment. All rights reserved.

Sausage Gravy and Biscuits

Sausage Gravy and Biscuits

Our Sausage Gravy and Biscuits is a big, delicious breakfast guaranteed to satisfy a man-sized appetite.

Whenever we go out to eat for breakfast, whether it is to Cracker Barrel or an intimate mom and pop restaurant, Jathan loves a hearty meal of flaky biscuits smothered in sausage gravy. There’s just something warm and comforting about it. Growing up in the South, he dined on his share of this dish, but it wasn’t until we took a trip to Jackson Hole, Wyoming that I experienced the best version of this meal I’d ever had. The biscuits were huge, the gravy meaty, perfectly seasoned and amazingly delicious. So here is our spin on this classic breakfast that never fails to satisfy a man-sized appetite.

COOK: 15 minutes

INGREDIENTS

  • 1 pound ground sage-seasoned pork sausage
  • 1/4 cup all-purpose flour
  • 2 cups half-and-half or milk
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground pepper
  • 1 recipe Buttermilk Biscuits

DIRECTIONS

  1. Brown sausage in a large heavy skillet, stirring until it crumbles. Drain sausage on paper towels, reserving 1/2 cup drippings in skillet.
  2. Whisk flour into sausage drippings until smooth. Cook over medium-high heat, whisking constantly, about 3 minutes or until browned.
  3. Stir in sausage. Gradually add half-and-half, cook over medium heat, stirring constantly until thick and bubbly. Stir in salt and pepper. Serve gravy over split buttermilk biscuits.

YIELDS: 3 cups gravy, about 6 servings

© 2011 Jadeworks Entertainment. All rights reserved.

Shrimp Jambalaya

Shrimp Jambalaya

Packed with veggies, meat and lots of spice, our Shrimp Jambalaya is a culinary trip to bayou country!

Growing up down South, I adored Cajun cuisine. When I visited New Orleans, I came to love restaurants like the Court of Two Sisters, Commander’s Palace and Broussard’s that serve up their take on traditional menu items like blackened fish, crawfish etouffee, bananas foster or pecan pie. Friends in NOLA also taught me how to prepare their own family’s recipes for gumbo, red beans and rice and more. It was all so good! When I moved to Cincinnati, I had to create these dishes myself and quickly introduced them to my new friends. Now I’m renowned for my Cajun cooking and am more often than not asked to prepare some of my trademark dishes whenever people come over. Until now, I’ve never revealed my secret recipes. But like good food, recipes are meant to be shared among friends. As with many Cajun dishes, my Shrimp Jambalaya is packed with veggies, assorted meats and lots of spice. So take a culinary trip to the bayou, treat your favorite folks to this awesome dish, and as we say in New Orleans, “Laissez les bon temps rouler!” (“Let the good times roll!”).

PREP: 20 minutes
COOK: 45 minutes

INGREDIENTS

FOR THE STOCK

  • 1/2 pound large shrimp in the shell
  • 1 small onion, chopped
  • 1 celery stalk, chopped
  • 1 cup dry white wine
  • 4 cups water

FOR THE JAMBALAYA

  • 1/2 pound spicy smoked sausage, sliced and quartered
  • 1 pound tasso (smoked ham), cut in 1/2-inch cubes
  • 1 large onion, chopped
  • 2 celery stalks, chopped
  • 1 large green bell pepper, chopped, seeds removed
  • 1 red bell pepper, cut in small diamonds
  • 1 15-ounce can diced tomatoes
  • 1 tablespoon Cajun spices
  • 2 bay leaves
  • 2 1/2 cups long grain white rice
  • 3 scallions, chopped

DIRECTIONS

  1. FOR THE STOCK: Peel and devein shrimp, set aside. Place shrimp heads, shells and tails in a pan with onion, celery, wine and 4 cups water. Bring to a boil and simmer for 20 minutes; strain.
  2. FOR THE JAMBALAYA: Heat oil in a large pan. Cook the sausage and tasso for 5 to 6 minutes; remove from pan. Add onion, celery and bell peppers to pan and cook until tender, about 7 minutes. Add tomatoes, Cajun spices and bay leaves; simmer for 15 minutes.
  3. Return sausages and ham to pan and add rice and stock. Bring to a boil; reduce heat. Cover and cook until liquid is absorbed.
  4. Stir in shrimp and chopped scallions. Cook uncovered for 4 minutes, stirring occasionally. Serve.

TIP: Although this dish is hearty enough to serve on its own, it is great with cornbread, sweet potatoes, a mess of greens and iced tea.

YIELDS: 6 servings

© 2011 Jadeworks Entertainment. All rights reserved.