Cary Taylor, executive chef of the Southern Chicago, the Southern Mac and Cheese truck, and the Southern Mac and Cheese store came to the studio to show us recipes.
The South Side
Dill Pickled Okra
1/2 pound Fresh okra
1/2 cup White vinegar
½ cup Water
1 tablespoon Kosher salt
2 cloves Garlic, peeled
1 Tablespoon Whole mustard seed
2 sprigs Fresh dill
Bring vinegar, water, salt, garlic and mustard seed to a boil in a small pot.
Pour hot liquid over the okra and dill, and cover tightly with plastic wrap. Let cool to room temperature.
Slice in half lengthwise, and reserve in the liquid.
Fried Green Tomato
1 large Green tomato, sliced thin
¼ cup Buttermilk
½ cup Cormeal
½ cup All-purpose flour
oil for frying
Salt and pepper
Add enough oil to a cast iron pan fill up to 1 inch. Bring to medium heat.
While the oil heats, soak slices of tomato in the buttermilk.
Remove from the buttermilk, and dredge in a mixture of the cornmeal, flour, salt and pepper.
Shake off excess dredge, and carefully fry in the hot oil until golden brown.
Remove from oil with tongs, and dry on a paper towel.
2 cups Chopped green cabbage
2 cups Chopped plum tomato
1/2 cup Chopped yellow onion
1 Green pepper, chopped
1 Red pepper, chopped
1 teaspoon Mustard seeds
1 teaspoon Celery seed
½ cup Cider vinegar
½ cup Sugar
1 teaspoon Kosher salt
Add all ingredients to a medium pot, and heat over medium high.
Cook until almost all of the liquid is evaporated.
Spread onto a cookie sheet, and cool to room temperature or refrigerate until ready to use.
For the Dogs:
4 Hot Dogs
1 cup Piccalilli relish
8 pieces Dill pickled okra
4 slices Fried Green Tomatoes, cut in halves or quarters, depending on their diameter
4 Hot dog buns with sesame seeds
4 Bottled hot sport peppers
Bring a pot of water to a boil.
Pierce hot dogs with a fork, and cook for 3 minutes or until well heated through.
Turn off heat, and remove hot dogs with tongs.
Drizzle enough creole mustard to your liking on the bun, and place 1 hot dog on each bun.
Top with Piccalilli relish, followed by the halved okra and fried green tomato.
Sprinkle celery salt, and garnish with sport peppers.
The Pit Stop Serves 4
Smoked Pork Butt
1 lb Boneless pork shoulder
½ gallon Water
½ cup Kosher salt
Wood chips for smoking
Apple cider vinegar for brushing
Bring Water and Salt to a boil.
Let cool to room temperature, and refrigerate.
Add Pork shoulder, and let soak in brine for at least 6 hours, up to 12 hours.
Remove from brine, and pat dry with paper towels.
Light your smoker, add wood chips and smoke for 6-8 hours or until tender and beginning to fall apart; brush with vinegar every hour or so.
Remove, and let it cool slightly.
Pull meat, and wrap up tight at room temperature.
Georgia Peach Mustard BBQ Sauce
¼ cup Melted butter
1 cup Minced red onion
4 garlic Cloves, minced
½ cup Peach nectar
½ cup Yellow mustard
1/2 cup Apple cider vinegar
2 tablespoons Worcestershire sauce
1 cup Water
¼ cup Light brown sugar
1 teaspoon Salt
4 cups Peaches, peeled and chopped
In a medium pot, cook garlic and onions over low heat with the melted butter until soft, about 20 minutes.
Add remaining ingredients, and bring to a simmer.
Cook until sauce begins to thicken (about 40 minutes).
Turn off heat, and add to a blender.
Puree until smooth.
Transfer to a container, and let cool, uncovered until ready to use.
Chipped Cole Slaw
1 head Cabbage, grated
1 Carrot, grated
½ cup Sweet pickle relish
½ cup Duke's mayonnaise
¼ cup Sugar
1 teaspoon Vinegar
½ teaspoon Black pepper
½ teaspoon Salt
Rinse cabbage under cool running water.
Slice the stem end off of the cabbage, cut cabbage in half, then cut again into quarters.
Grate the cabbage quarters in a food processor with the carrot.
Add the pickle relish.
In a large mixing bowl, add the cabbage, carrots, pickles, mayonnaise, and sugar.
Add the black pepper, salt, and vinegar.
Stir all ingredients again until mixed well.
Cover, and chill until ready to use.
For the Dogs:
4 Hot Dogs
1 lb Pulled smoked pork
1 cup Peach Mustard BBQ Sauce
1 cup Chipped Cole Slaw
4 Dill pickle spears, sliced in half
4 Hot dog buns
Grill hot dogs over medium high heat until blistered and warm throughout.
In a small sauce pot, warm pork and peach mustard BBQ sauce.
Place hot dogs in the buns, top with pork mixture, and spread cole slaw and pickles over the top.
Southern Style Pimento Cheese
This recipe is adapted from The Gift of Southern Cooking by Edna Lewis and Scott Peacock.
Home Made Mayo (can substitute regular mayo if necessary)
1 tablespoon Cider vinegar
1 tablespoon Freshly squeezed lemon juice
1 teaspoon Sea salt
1 teaspoon Dry mustard
2 Egg yolks
1 1/2 cups Vegetable oil or light olive oil, or a combination [I'd stick to vegetable or canola]
1 tablespoon Hot water
In a medium size bowl or food processor, whisk together the vinegar, lemon juice, salt, and mustard into a bowl until thoroughly blended, about 1 minute.
Add the egg yolks, and beat until you have a creamy mix.
Add the oil in a slow, steady stream, whisking or stirring constantly until all of the oil has been incorporated and you have a very thick emulsion.
Stir in the hot water until it makes a smooth dressing.
For the pimento cheese
Mix together 2 cups grated sharp cheddar cheese and 1 cup grated pepper jack cheese, 1/8 teaspoon cayenne pepper, 1/8 teaspoon salt, a pinch of ground black pepper, 3/4 cup of the the home made Mayo and 1/4 cup of finely chopped spanish piquillo peppers and 2 teaspoons of prepared horseradish.
Mix well until all ingredients are thoroughly blended together and you have a creamy spread.
Add more seasoning or mayo as needed to reach your desired consistency.