Recipe Wednesday: Southern summer favorites

Shannon Smith was at J Pepper’s in Kernersville checking out great summer dishes.

To see what else they offer, check out this site: http://www.jpeppers.com/

LOCAL BERRY AND “GOAT LADY” CHEESE SALAD
WITH CRANBERRY VINAIGRETTE

CRANBERRY VINAIGRETTE

1 CUP DRIED CRANBERRIES
5 TBLS WHITE SUGAR
1 CUP + 1 TBLS RED WINE VINEGAR
2 TSP DIJON MUSTARD
1 CUP + 1 TBLS FRESH ORANGE JUICE
¾ CUP OIL
½ TSP KOSHER SALT
½ TSP BLACK PEPPER

Place all ingredients except oil into blender and puree. Then slowly and the oil.
Refrigerate until needed.

FOR SALAD

SLICED AVACADO
SLICED RED ONIONS
CUCUMBERS
GOAT CHEESE
SLICED FRESH STRAWBERIES
FRESH BLUE BERRIES
FRESH BLACK BERRIES
GREENS OF YOUR CHOICE

SWEET TEA CHICKEN

1 oz. TEA BAG BREWED IN ½ GALLON WATER
¼ POUND LIGHT BROWN SUGAR
4 TBLS KOSHER SALT
1 SMALL ONION THINLY SLICED
1 LARGE LEMON THINLY SLICED
2 TBLS CHOPPED GARLIC
2 FRESH ROSEMARY SPRIGS
2 TBLS CRACKED PEPPER
1 PIECE FRESH LEMON GRASS SMASHED AND CHOPPED
2 WHOLE CHICKENS CUT IN HALF

Let chicken marinate in refrigerator 12 hours. Remove chicken from marinade and bake in 350 degree oven 45 minutes to an hour (until internal temperature reaches 165 degrees).

FRESH PEACH AND BLACKBERRY COBBLER

2 cups sliced fresh peaches
2cups fresh blackberries
¼ cup white sugar
Combine above and allow to rest

1 cup sugar
1 cup self rising flour
1 cup buttermilk
Combine buttermilk, flour and sugar
Place 2 Tbls. butter in each cast iron skillet and melt in hot oven.
Remove skillet from oven and fill half way with fruit mixture. Pour 5-6 tablespoons of buttermilk mixture over top.
Bake at 350 for 25-35 minutes until cobbler is golden brown and bubbly.

FRESH CROWDER PEA SALAD

1 # FRESH CROWDER PEAS
¾ CUP DICED CUCUMBERS
¼ CUP DICED CELERY
¼ CUP MINCED SCALLIONS
1 TBLS FINE MINCED RED ONION
¾ CUP DICED ROMA TOMATOES
¼ CUP ROUGHLY CHOPPED PARSLEY
2 TBLS MINCED FRESH BASIL
¼ CUP DICED ROASTED RED PEPPERS

BRING ½ GALLON SALTED WATER TO BOIL. BLANCH PEAS FOR 2-3 MINUTES AND THEN SHOCK IN COLD WATER.

DRESSING

1 TBLS SPICY GRAIN MUSTARD
¼ CUP RICE WINE VINEGAR
¼ CUP RED WINE VINEGAR
1 TBLS KOSHER SALT
1 ½ TSP SUGAR
1 TSP SALT FREE BLEND
1 TSP SMOKED PAPRIKA
¾ CUP OIL

Place all ingredients except oil in blender.
Puree for several seconds and the add oil slowly while blending.

SWEET POTATO GUACAMOLE

1 LB. ORANGE SWEET POTATES CUT ¼ INCH DICE (BLANCHED UNTIL SOFT YET STILL FIRM)
2 TBLS FINELY DICED RED ONIONS
½ CUP DICED RIPE ROMA TOMATOES
1 TSP FINELY MINCED GARLIC
2 TBLS FRESH LIME JUICE
3 TBLS CHOPPED FRESH CILANTRO
½ TSP KOSHER SALT
¼ TSP BLACK PEPPER
1 TSP CUMIN
3/4 TSP ONION POWDER
1 TSP DARK CHILI POWDER
1 TSP SIRACHA
1FIRM RIPE AVACADO

AFTER SWEETS ARE BLANCHED SHOCK IN COLD WATER AND THEN PAT DRY.

DICE HALF AVACADO AND TOSS WITH THE LIME JUICE. FOLD IN ALL OTHER INGREDENTS.
SLICE REMAINING AVOCADO FOR GARNISH.

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