Magnolias: Authentic Southern Cuisine

Overview

Donald Barickman brings his contemporary take on Southern flavors to the table at Magnolia's Restaurant in Charleston, South Carolina. Following up his successful first book, Magnolia's Southern Cuisine, Barickman offers this new, expanded edition and long-awaited sequel, bringing forth over fifty new mouth-watering recipes while retaining many of the most popular originals. Chef Barickman's resource guide and easy-to-follow recipes make this cookbook a must-have for anyone with...
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Overview

Donald Barickman brings his contemporary take on Southern flavors to the table at Magnolia's Restaurant in Charleston, South Carolina. Following up his successful first book, Magnolia's Southern Cuisine, Barickman offers this new, expanded edition and long-awaited sequel, bringing forth over fifty new mouth-watering recipes while retaining many of the most popular originals. Chef Barickman's resource guide and easy-to-follow recipes make this cookbook a must-have for anyone with an interest in cooking in the "lowcountry" style.

Magnolias, featured in Patricia Schultz's 1,000 Places to See Before You Die, has been a member of the prestigious Distinguished Restaurants of North America since 1995 and has received awards and widespread recognition from dining authorities such as Gourmet Magazine, the New York Times, The Food Network and Southern Living Magazine. The New York Times sums it up best: "Recommended by a life-long Charlestonian . . . Magnolias was my best meal in a city of great food."

Try modern versions of Southern classics like these:

Skillet Fried Whole Flounder with Lemon Caper Aioli

Shrimp and Rice Salad with a Lemon, Garlic & Dill Vinaigrette

Shellfish over Creamy Stone-Ground White Grits

Hickory Smoked Pork Shoulder with Carolina BBQ Sauce, Crackling Cream Biscuits and Spicy Yellow Corn

Elwood's Ham Chowder

Sweet Biscuit with Fresh Strawberries, Whipped Cream and Orange Custard Sauce

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Product Details

  • ISBN-13: 9780941711876
  • Publisher: Smith, Gibbs Publisher
  • Publication date: 4/24/2006
  • Pages: 224
  • Sales rank: 279,500
  • Product dimensions: 8.50 (w) x 10.00 (h) x 0.90 (d)

Meet the Author

Cypress is beautifully illustrated through the rich photography of Rick McKee. Rick also collaborated on Magnolias (Gibbs Smith, Publisher, 2006). A
frequent contributor to national magazines, Rick works out of his studio in historic Charleston,
South Carolina.
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Read an Excerpt

Hickory Smoked Pork Shoulder with Carolina BBQ Sauce,
Crackling Cream Biscuits and Spicy Yellow Corn

Serves 6-8 people

Pork shoulder (Start a day ahead or early in the day)

1 each, 7-8 pound pork shoulder.

Remove bone if present and trim the meat that surrounds it. Reserve the meat (about 1 pound) and the bone (for the sauce) and dice meat into a 1/2 inch dice. Reserve for the cracklings.

Dry Rub

4 tablesponns (split quantity)

2 teaspoons granulated garlic powder

1 teaspoon cumin

3 teaspoons black pepper

1/2 teaspoon cayenne

2 teaspoons granulated onion

2 1/2 teaspoons salt

Mix the spices together. Rub the entire shoulder with 3/4 of the spice mixture and let it rest for 1 hour or overnight in the refrigerator.

Reserve the other 1/4 of the rub.

Place the shoulder in a grill or smoker with hickory chips or chunks that is preheated to 265 degrees and has smoke present. Place the pork indirectly over the heat source and smoke for 5-7 hours or until the shoulder reaches an internal temperature of 180 degrees for sliced pork shoulder and 190 degrees internal temperature for pulled pork shoulder. If you are using wood chips and a grill, the chips should be soaked and applied every 40 minutes or so.

When the shoulder has reached the desired temperature, remove and allow to cool to room temperature. Refrigerate overnight or use within a couple hours.

Cracklings

1 pound pork shoulder trimmings from above

1 quart vegetable or peanut oil

2 teaspoons dry rub

Preheat the oil in a large pot to 260 degrees. Gradually add the pork trimmings carefully and increase the temperature of the oil to about 290 degrees. Allow the pork to cook for 30-40 minutes stirring occasionally. The oil will first be cloudy and will clarify itself as the cracklings become close to being cooked. They should be deep brown in color and firm. The point is to have all of the moisture cooked out of them. Remove the pork cracklings from the oil and place on absorbent paper. Season immediately with the remaining shoulder rub and then place in a food processor with the steel blade and process until the pork cracklings are shredded. Spread again on absorbent paper and allow to air dry for 30 minutes.

*The cracklings can be kept for up to two weeks in a container in the refrigerator.

Carolina Barbecue Sauce

3 cups

2 cups cider vinegar

1 1/2 cups apple cider

1 cup dark brown sugar

2 tablespoons mustard seeds, yellow

2 tablespoons Dijon mustard

1/2 cup tomato paste

1/4 teaspoon salt

1/4 teaspoon black pepper

2 each, smoked neck bones or ham hocks

In a sauce pot, combine all of the ingredients. Place over medium heat and allow to cook slowly for 30-40 minutes. Remove any foam that may appear on the surface of the sauce as it cooks and discard it. Check seasoning. Remove the smoked products and allow the sauce to cool to room temperature. Check seasoning and hold warm for service or refrigerate for future use.

Crackling Cream Biscuits

24 each, 1 inch biscuits

2 1/2 cups White Lily self-rising flour

2 cups heavy cream (split quantity)

3 tablespoons of the cracklings from above

3 tablespoons whole butter, melted

2 tablespoons coarse sea salt

Preheat oven to 400 degrees.

Place the measured flour in a mixing bowl. Add 1/2 cup of the cream (the additional cream is to brush the top of the biscuit dough) until it starts to come together and is a wet sticky dough. Add the cracklings and work together for a minute or so. Place on a lightly floured surface and press or roll out to less than 1/2 inch thick. Brush the tops of the biscuit dough with the remaining cream. Sprinkle the cracklings and kosher salt over and gently press them into the dough. Cut with a 1 inch biscuit cutter. Place on an ungreased cookie sheet and cook until golden brown 8-10 minutes. Remove from the oven and brush with the melted butter and reserve in a warm area.

Corn kernels

1 tablespoon light olive oil

2 ears of corn (cooked, cooled and removed from the cob)

2 tablespoons cracklings

dry rub to taste

Heat the oil in a pan and add the corn kernels and allow for the kernels to caramelize over medium heat. Add the pork cracklings and season with the spice rub. Reserve.

To prepare the dish:

Warm the pork in a small amount of the sauce and season. Place a nice pile on the center of the plate and place 3 of the crackling cream biscuits around. Drizzle with more of the sauce and then sprinkle with the corn and crackling mixture.

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Table of Contents

Table of Contents

Foreword

Introduction

THE SOUTHERN PANTRY

Ingredient descriptions

Chicken Broth

Yellow Corn Relish

Mom's Spicy Mustard

Magnolias Everyday Spicy Dry Rub

Sweet and Hot Pork Shoulder and Rib Rub

Magnolias' Blackening Spice

Carolina Ham Cracklings

White Lily Cream Biscuits

Pie Crusts

Lowcountry Lemonade

Roasted Garlic

Compound Butters for the Grill

UPTOWN/DOWN SOUTH STARTERS

Crab Dip

Pimiento Crab Fondue

Roasted Garlic

Pimiento Cheese

Spinach and Artichoke Dip

Herb Toasts

Homemade Potato Chips with Blue Cheese and Scallions

Spicy Steamed Peel and Eat Shrimp

Benne Shrimp with Honey and Hot Chili Dip

Carolina Cup Crackling Oysters

Cornmeal Fried Oysters with Jalapeno and Lime Aioli

Down South Egg Rolls with Red Pepper Sauce, Spicy Mustard, and Peach Chutney

Bowtie Pasta with Apple-Smoked Bacon, Sun-Dried Tomatoes, Blue Cheese, and a Cracked Pepper Cream Sauce

Grilled Mahi-Mahi Soft Tacos with Black Beans and Rice, Guacamole, and Tomato Salsa

SOUPS AND SALADS

Blue Crab Bisque

Creamy Tomato Bisque with Lump Crabmeat and a Chiffonade of Fresh Basil

Potato, Leek, and Roasted Garlic Soup with Creek Shrimp and Tomato Chive Salsa

Cajun Clam Chowder

Elwood's Ham Chowder

Black Bean Chili with Scallions and Cilantro Sour Cream

Shrimp and Rice Salad with A Lemon, Garlic, and Dill Vinaigrette

Summer Tomato and Vidalia Onion Salad

Arugula Salad with Creamy Goat's Cheese, Roasted Peppers, and a Roasted Garlic Vinaigrette

Iceberg Salad with a Buttermilk, Basil, and Blue Cheese Dressing, Carolina Ham Cracklings, and Grape Tomatoes

Warm Sea Scallop Salad with Lime Dressing Over Butter Lettuce

Classic Caesar Salad

Mixed Greens with Lemon Herb Vinaigrette

Red Potato and Parsley Salad

Buttermilk, Basil, and Blue Cheese Dressing

Lemon Lingonberry Vinaigrette

Carolina Peanut Vinaigrette

SOUTHERN SIDES

Classic Potato Fries

Butter-Whipped Potatoes

Parslied Potatoes

Carolina Plantation Aromatic Rice

Red Rice

Dirty Rice

Baked Macaroni and Cheddar Cheese

Baked Blue Cheese and Macaroni

Creamed Corn

Magnolias Collard Greens

Slow-Cooked Okra and Tomatoes

Lady Peas, Black-Eyed Peas, Zipper Peas, and Butter Beans

South Carolina Hoppin' John

Black Beans and Aromatic Rice

GRITS AND GRAVIES

Skillet-Seared Yellow Grits Cakes

Creamy Stone-Ground Grits with Carolina Country Ham and Red Eye Gravy

Magnolias Spicy Shrimp, Sausage, and Tasso Gravy Over Creamy Grits

Lobster, Shrimp, and Sea Scallops with a Lobster Cream Sauce over Creamy White Grits

Pan-Fried Grits Cakes with Sautéed Shrimp, Leeks, and Tomato Gravy

Pimiento Cheese Grits with Pepper-Seared Sea Scallops and Red Pepper Sauce

Grilled Salmon Fillet with Dill Butter over Creamy Stone-Ground White Grits

Chicken Gravy

FISH AND SHELLFISH

Iron Skillet Crispy Flounder with Lemon Caper Aioli

Sautéed Grouper with Artichoke and Creamy Crabmeat over Sautéed Spinach with Lemon-Leek Butter

Coriander-Seared Tuna fillet with Jalapeno and Mango Vinaigrette, Pan-Fried Potato Cakes, and Sautéed Escarole

Fire-Roasted Cedar-Planked Salmon

Squash Blossoms Stuffed with a Sea Scallop and Lobster Mousse served with a Lobster Cream Sauce

Seared Tuna Filets with Aromatic Rice and a Warm Salad of Artichoke, Lemon, Leek, and Capers

Broiled Rock Shrimp with Garlic Butter and Parmesan

Blue Crabs

Carolina Crab Cake with Tomato Gravy, Creamed Corn, and Sautéed Spinach

Buttermilk and Beer Batter Fried Soft-Shell Crabs

Lowcountry Bouillabaisse

MEATS AND POULTRY

Hickory Smoked Pork Shoulder with Carolina BBQ Sauce, Crackling Cream Biscuits, and Spicy Yellow Corn

Pork Bar-B-Que Sliders with Mustard Slaw and Classic Potato Fries

Herb Seared Lamb Loin with Natural Jus, Butter-Whipped Potatoes and Sautéed Spinach

Grilled Filet of Beef Topped with Pimiento Cheese, Accompanied by Grilled Tomatoes, Green Onions, Parslied Potatoes, and Madeira Sauce

Golden Fried Buttermilk Chicken Breasts

Pan-Fried Chicken Livers with Caramelized Onions, Country Ham, and Madeira Sauce

Chicken and Andouille Gumbo with Carolina Plantation Aromatic Rice

Magnolias' Veal Meatloaf with Butter-Whipped Potatoes, Mushroom and Sage Gravy, and Tobacco Onions

Pan-Roasted Chicken Breast with Crispy Collard and Cabbage Rolls, Lady Peas, Carolina Ham Cracklings, Butter-Whipped Potatoes, and Fried Collards

SOUTHERN SWEETS

Coconut Cream Pie with Banana Custard Sauce and Caramelized Bananas

Sweet Biscuit with Fresh Strawberries, Whipped Cream, and Orange Custard Sauce

Magnolias Baked Creams with Orange Custard Sauce

Warm Cream Cheese Brownie with Vanilla Bean Ice Cream, Chocolate Sauce, and Caramel Sauce

Chocolate Chip Pecan Pie with Bourbon Sauce

Magnolias Berry Cobbler

Vanilla Crème Brulée

Summer Berries with Grand Marnier and Brown Sugar Sabayon

Mocha Chocolate Mousse with Whipped Cream

Lodge Alley Fig Tartlettes with Vanilla Bean Ice Cream

Magnolias Resource List

Index

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