This recipe for Layered Potato and Egg Salad by Sandra Gutierrez is this chef’s version of the causa. Like a potato-based egg salad sandwich, this causa will definitely wake people up at your next potluck, with its zingy lime-chile potatoes and a generous topping of olives. Gutierrez, a former food columnist for the Cary News in Cary, N.C., finds three major commonalities between the traditional cuisine of the South and that of Latin America.
The roots of both cuisines come from indigenous people of the Americas, European settlers and Africans from the transatlantic triangular trade who found themselves and their food thrust together in a New World. Second, “we have a similar basket of ingredients that we share,” said Gutierrez, “among them corn and beans and nuts and pork and tomatoes.” Vegans can use crumbled tofu instead of eggs for the filling, and with vegan mayonnaise, you can enjoy this creative new party dish! It makes enough for up to 12 services.
For the Potato Layers:
4 lbs. yellow potatoes, boiled, peeled and mashed
1/2 cup minced white onion
1/3 cup key lime juice (can use standard Persian lime juice)
1 tsp aji Amarillo paste (can use hot sauce)
2 tsps. salt (to taste)
1/2 tsp. freshly ground black pepper
1/4 cup extra virgin olive oil
For the Egg Layer:
9 hard boiled eggs, peeled and finely chopped
1/2 cup finely chopped pimiento-stuffed green olives
2 tbsps. minced capers
1 tsp yellow mustard
1/4 tsp. freshly ground black pepper
1 pinch salt
For the Garnish:
1 cup sliced pimiento-stuffed green olives
1/4 cup finely chopped chives
1. Spray or oil a 9x13x2 inch casserole. In a large bowl, combine the potatoes and onion and stir. In a medium bowl, combine the lime, aji or hot sauce, salt and pepper and whisk, then whisk in the olive oil.
2. Pour over the mashed potato mixture and stir to mix well. Divide the mixture in half and press half in the pan, reserving the rest.
3. In a medium bowl, mix the eggs, chopped olives and capers, mustard, pepper and salt. Spread over the potato layer. Cover the eggs with the remaining potatoes and gently spread to an even layer.
4. Garnish with sliced olives and chives, then cover and chill for at least an hour and up to 14 hours.
About the Author
Emily Crawford Misztal is a freelance writer and photographer working in North Carolina. She earned a B.S. in Journalism from the University of Georgia in 2006. After graduation she worked as a staff photographer for the Benton County Daily Record in Bentonville, Arkansas. In 2009 she joined the Peace Corps and served in Guatemala, fulfilling a lifelong dream to travel and become fluent in a second language. Misztal is also an avid newshound, armchair fashionista, home cook and exercise procrastinator.[/author_info] [/author]
Chef and author Sandra Gutierrez recipe for savory chocolate brownies is a perfect dessert for the fall season. A creamy coating of sugar, cocoa powder, vanilla, coffee plus two different types of chile powder is sure to please. Beware, this concoction yields 20 brownies!
This recipe and tons more can be found in Gutierrez’s new work, “The New Southern Latino Cookbook”. It’s incredibly timely given the recent demographic changes to the ethnic makeup of the South. “The influx of Latinos into the South, particularly over the last decade, has been gargantuan. It has been huge,” said Gutierrez. “So what happens when two communities come together in such big numbers is that invariably, we start finding amalgamations at the table.”
Ingredients
1 cup (2 sticks) unsalted butter
6 oz. unsweetened chocolate
2 cups sugar
4 eggs, at room temperature
1 1/2 tsps. vanilla
3/4 cup all-purpose flour
1 1/4 tsps. ancho chile powder
1/2 tsp. salt1 cup chopped and toasted pecans (optional)
For the Glaze
1/4 cup confectioners’ sugar, sifted
2 tbsp. cocoa powder
2 tbsp. unsalted butter, melted
1 tsp. coffee-flavored liqueur
1/2 tsp. vanilla
1/4 tsp. chipotle chile powder
1. Preheat oven to 350 degrees F. Butter a 13x9x2-inch baking pan. Place butter and chocolate in top of double boiler and heat over simmering water over low heat, stirring occasionally, until melted and combined. Carefully lift from lower pot so no water droplets come in contact with chocolate mixture; let cool 5 minutes and transfer to large bowl. Stir in sugar; add eggs one at a time, beating well after each addition; stir in vanilla.
2. In medium bowl, whisk together flour, chile powder and salt; gradually add dry ingredients to chocolate mixture, beating well until fully combined. Add pecans, if using. Pour into prepared pan and bake 30-35 minutes, or until center is set and brownies begin to pull back from sides of pan. Cool 1 hour in pan.
3. In medium bowl, combine confectioners’ sugar, cocoa powder, butter, liqueur, vanilla and chile powder; blend until smooth. Place glaze in pastry bag (or zipper-locking plastic bag with snipped corner), and drizzle back and forth over brownies. Cut into 20 bars.
[author] [author_image timthumb=’on’]https://prettysouthern.com/wp-content/uploads/2011/09/Emily.jpg[/author_image] [author_info]Emily Crawford Misztal is a freelance writer and photographer working in North Carolina. She earned a B.S. in Journalism from the University of Georgia in 2006. After graduation she worked as a staff photographer for the Benton County Daily Record in Bentonville, Arkansas. In 2009 she joined the Peace Corps and served in Guatemala, fulfilling a lifelong dream to travel and become fluent in a second language. Misztal is also an avid newshound, armchair fashionista, home cook and exercise procrastinator.[/author_info] [/author]
From brownies to barbecue, Sandra Gutierrez’s innovative recipes showcase the flavor of the New South. On my first trip shopping for groceries in a bodega in Guatemala, a familiar item grabbed my attention from the snack section. The bag read chicharrón, but the bubbled tan craters of fried pigskins peeking through the cellophane said “pork rinds,” loud and clear. Sandra Gutierrez, a long time food writer, grinds up the crackly rinds and incorporates them into flour for buttermilk biscuits in her new book, “The New Southern Latino Table: Recipes that bring together the bold and beloved flavors of Latin America and the American South.” This innovation imparts a deep, rich pork flavor to the Southern staple. Combining chicharrones and buttermilk biscuits is just one of the genius combinations Gutierrez creates in a cookbook that celebrates the best of two cultures that have been edging ever closer together over the last decade.
Gutierrez, a former food columnist for the Cary News in Cary, N.C., finds three major commonalities between the traditional cuisine of the South and that of Latin America. The roots of both cuisines come from indigenous people of the Americas, European settlers and Africans from the transatlantic triangular trade who found themselves and their food thrust together in a New World. Second, “we have a similar basket of ingredients that we share,” said Gutierrez, “among them corn and beans and nuts and pork and tomatoes.” Finally, braising, deep frying and barbecuing are inextricable to the two cultures.
“Barbecue is so big here in the South, it’s huge, it’s part of Southern culture,” said Gutierrez. “It’s ingrained; you can’t think ‘South’ and not think barbecue.”
But anyone who has ever spent the night slow roasting a pig for chopped barbecue sandwiches might be surprised at how far the tradition dates back. “The technique of barbecuing was invented in Latin America,” Gutierrez said. “It was one of those techniques that Christopher Columbus discovered. He found the taíno Indians on the island of Hispaniola cooking food over a fire through spits, or putting food into pits with fire and smoke. The term the Indians used was barbacoa, and that stuck.”
“The New Southern Latino Cookbook” is incredibly timely given the recent demographic changes to the ethnic makeup of the South. “The influx of Latinos into the South, particularly over the last decade, has been gargantuan. It has been huge,” said Gutierrez. “So what happens when two communities come together in such big numbers is that invariably, we start finding amalgamations at the table.”
This amalgamation came first to Gutierrez’s own table when she moved to Durham, N.C. as a young newlywed in the 1980s. Gutierrez grew up a student of her beloved Aunt Maria, who ran a successful catering company. Maria taught her the basic French techniques of gourmet cooking as well as the all of the classic Latin dishes. As Gutierrez started a family in the Tar Heel state, she found fresh cilantro and dried cornhusks hard to come by. But she learned traditional Southern cooking from friends and neighbors. “Today, my children are likely to ask for barbecue pulled pork with a side of guacamole,” Gutierrez writes in the introduction to her book.
Several recipes are becoming instant classics since the book was released about two months ago. One such recipe combines the fire of spicy chiles with the chewy indulgence of chocolate brownies. “The combination of chile and chocolate has been happening now since ancient Mayan and Aztec times,” said Gutierrez. “Traditionally used for bitter drinks, they believed it was the food of the gods.” The pairing of the two flavors with the sweetness of a dessert is inspired, and has drawn a great deal of attention from readers. Another popular recipe is a reinvention of the causa, a Peruvian potato salad. Gutierrez reimagines the causa by deconstructing the traditional Southern potato salad, with its olives, eggs and pimentos.
“When a Peruvian sits down and looks at the potato salad, they say, ‘Oh, that’s a causa!’ And the Southerner when they taste it says, ‘Oh, my goodness, this is a potato salad!’” says Gutierrez. “And that’s the point of the book. It’s for both Southerners and Latinos to sit together at the table with a dish, and both of them recognize what they’re eating.”
The writing in the book is warm and informal; in fact, the introduction’s tribute to the diverse cultures that built our nation moved me to tears. It’s also worth noting that health conscious and vegetarian readers will find as many recipes to suit their diets as will meat-lovers and those looking for a more indulgent meal.
Gutierrez’s vision for the experience of this cookbook is an inspiring one. “I hope that both Latin Americans and Southerners when first trying my food, wonder how something so different can taste so familiar to them. And that they
come together at the table realizing all that we all have something in common, and start a conversation.”
[author] [author_image timthumb=’on’]https://prettysouthern.com/wp-content/uploads/2011/09/Emily.jpg[/author_image] [author_info]Emily Crawford Misztal is a freelance writer and photographer working in North Carolina. She earned a B.S. in Journalism from the University of Georgia in 2006. After graduation she worked as a staff photographer for the Benton County Daily Record in Bentonville, Arkansas. In 2009 she joined the Peace Corps and served in Guatemala, fulfilling a lifelong dream to travel and become fluent in a second language. Misztal is also an avid newshound, armchair fashionista, home cook and exercise procrastinator.[/author_info] [/author]
The new book Southern Biscuits is more than a cookbook. Written by Nathalie Dupree and Cynthia Graubart, with a foreword by Terry Kay, the book explores the history of biscuits and offers great tips and tricks, accompanied by helpful photos. The text provides a wide range of interesting recipes including a ginger flavored biscuit and the one made famous by The Flying Biscuit restaurants. There are even dessert recipes for chocolate soldiers, biscuit fried pies and brown betty. You’re bound to find one that you want to try!
If you love biscuits like I do, you’ll also be transported to the place and time when you first tasted these tender, flaky breads. I time travelled back to my teenage years when I first ate my Aunt Eva’s “Cat Head Biscuits.” During trips to visit my Mom’s relatives in Hamilton, Ala., I would stay with my Aunt Eva and Uncle Golden at their little yellow house which bordered a horse pasture and pond. It was a quaint, rural setting and the location of many of my fondest childhood memories. One of them was watching my Aunt Eva make homemade breakfast biscuits.
Aunt Eva used the same wooden bowl for more than 40 years. She would mound up the flour in the bowl and then pour buttermilk into the middle of the mound and mix gently. I wish I had asked her the exact measurements, but I didn’t. Instead of rolling out her biscuits, she would drop them by the tablespoonful onto a greased pan. They were big, fluffy and mouth-wateringly good. I confess, I have never made very good biscuits and usually resort to the canned variety.
So with a measure of hope and skepticism, I opened Southern Biscuits in search of a recipe to help me dazzle and amaze my friends. After trial and error, and a few batches suitable for use as Frisbees, I found success with the simple Baking Powder Biscuits on page 54. My main ingredients were Pillsbury flour, Mayfield buttermilk and butter-flavored Crisco. Seriously they came out light, flaky and delicious! After you’re done cooking up some biscuits, top them with this delicious honey Come on over for breakfast ya’ll.
[author] [author_image timthumb=’on’]https://prettysouthern.com/wp-content/uploads/2011/07/Karen.jpg[/author_image] [author_info]Pretty Southern contributing culture and lifestyle reporter Karen Hatchett is a life-long Southerner and resident of Smyrna, Georgia. She’s a Marketing & PR professional, arts & music lover, jewelry designer and casual gardener.[/author_info] [/author]
Whether it is the year long anticipation leading up to pecan pie at Thanksgiving, or the near-constant presence of those oblong green spheroids that seem always underfoot in a sweltering south Georgia summer, there is something about pecans that is as Southern as sweet tea, hospitality and y’all. So when Lazy Magnolia brewery in Kiln, Miss. came up with the idea for a nut brown ale made with pecans, it seemed so ingenious in its simplicity, I wondered why I had never heard of such a beer before.
“That was one of our original recipes,” said Kathryn Corr, marketing and sales
representative for Lazy Magnolia. “Our owners came up with that before they even got into brewing on such a large scale. I believe they just saw that as such a Southern ingredient; pecan pie is a huge thing in the South. They just wanted to do something like that to make a good Southern brew. And I think that beer kind of sparked the whole idea of being a Southern brewery.”
The brewery and Southern Pecan Nut Brown Ale are the brainchildren of Leslie and Mark Henderson, both Mississippi natives and engineers. But creating a brew with the crunchy yet delicate nut was not without challenges. Nuts are difficult to incorporate into beer because of their high oil content.
“That was one of the main concerns with ‘How is this going to work?’” Corr said. “So instead of just using pecans, we roast our pecans and that helps get some of the oils out.”
Lazy Magnolia's Brew House
While Southern Pecan is their flagship beverage, Lazy Magnolia also offers five other beers, with plans to introduce a winter seasonal soon. Descriptions of the beers read like a tour of the state. Southern Gold, a golden honey ale, was made for Hattiesburg and the University of Southern Mississippi, with local honey from Ellisville. Ship Island Ale is somewhat tropical and celebrates its namesake just off the Gulf coast. And then there’s Reb Ale, named after Ole Miss’s infamous Colonel Reb and meant to honor Oxford and their support for the brewery.
Unfortunately, “because that beer is kind of tied to that, we’ve had some markets that don’t want to pick it up, because some people won’t drink it strictly on that,” Corr said. “Especially in the SEC, there’s so much loyalty to your own university.” Reb Ale will soon be renamed Deep South Pale Ale, and fervent fans all over the SEC will be able to enjoy it without being disloyal to their Volunteers, Bulldogs or Gators.
Lazy Magnolia’s website proudly declares it to be “Mississippi’s brewery,” and it is the only craft beer establishment in the state. Part of the reason for this may be the Magnolia state’s traditionally bone-dry laws.
“We have some laws that restrict us,” said Corr. “We cannot go over 6% in alcohol
content. We are one of the last states, if not the last state, to have such a low cap on that.
We can’t have a tasting room in our brewery. We can do tours and show people around, but we can’t actually give them any of our products.”
However, groups like Raise Your Pints, Mississippi are working to change or soften many of the laws restricting brewers and distributors. Corr said she believes that if the laws change, the brewery could attract even more customers through events, dinners and a fully-equipped tasting room.
Despite the strict blue laws, there is a lot to love about working in Mississippi. The water in Kiln is perfect for making beer, especially Southern Pecan. And of course, there’s the Southern culture. “It just makes me proud that we are so nice to each other,” Corr said. “Anything you need, people will come up and help.
[author] [author_image timthumb=’on’]https://prettysouthern.com/wp-content/uploads/2011/09/Emily.jpg[/author_image] [author_info]Emily Crawford Misztal is a freelance writer and photographer working in North Carolina. She earned a B.S. in Journalism from the University of Georgia in 2006. After graduation she worked as a staff photographer for the Benton County Daily Record in Bentonville, Arkansas. In 2009 she joined the Peace Corps and served in Guatemala, fulfilling a lifelong dream to travel and become fluent in a second language. Misztal is also an avid newshound, armchair fashionista, home cook and exercise procrastinator.[/author_info] [/author]
Truffles Café, the upscale casual dining establishment located in Buckhead, is pleased to announce that the restaurant’s name is changing to Truffles Grill. With three South Carolina locations (two in Hilton Head and one in Bluffton) Atlanta residents have to try their newest location next to Lenox Mall.
“We want our guests to know that we are a more upscale concept than simply a casual café, and we also serve dinner in addition to our popular lunch menu,” says Operating Partner Rich Rylke. “Truffles Grill better encompasses the fun atmosphere and diverse menu options that we offer.”
Mushroom crostini is a wonderful way top start your meal at Truffles Grill
The ambiance of the dining room, combined with the wide-ranging food selection and attentive personal service, makes Truffles the perfect spot for a night out with friends or a leisurely lunch.
Truffles offers a diverse menu featuring new items such as tilapia with organic butter and sea salt, shoestring fries and coleslaw; tequila lime chicken – a marinated half chicken, grilled and served with fresh vegetables and garlic mashed potatoes; steak frites with a nine-ounce sirloin accompanied by shoestring fries and coleslaw; and Cajun seasoned tuna with wasabi cream, fresh vegetables and garlic mashed potatoes.
Your Southern man will love this smoky grilled chicken breast topped with cheese and bacon!
The restaurant’s signature dishes include jumbo lump crab cakes with wasabi mayonnaise; basil parmesan glazed grouper; creamy tomato dill soup, a tuna burger chopped with fresh ginger and scallions and topped with cilantro mayonnaise. Truffles bar offers 35 wines by the glass, along with a selection of specialty cocktails and premium-brand liquors. From lagers and pale ales to porters and stout, Truffles also has an expansive offering of beer, both on tap and in bottles.
The yummy grouper topped with parmesan and basil served with crisp green beans and garlic taters
The best part about Truffles is dessert. Our feature photo (and favorite menu item) is the Blondie with butterscotch and chocolate chips, served warm with vanilla bean ice cream, homemade caramel sauce and chocolate drizzle. Everything is prepared daily using the freshest ingredients, and menu prices range from $5 to $29. Not a bad deal after a day of shopping!
Truffles Grill is located at 3345 Lenox Road in Atlanta. The restaurant is open for lunch and dinner daily – Monday through Thursday from 11 a.m. to 10 p.m.; Friday and Saturday from 11 a.m. to 11 p.m.; and Sunday from 11 a.m. to 9 p.m. Seating is available at the door or reservations can be made online, plus the full menu is available for take-out! For more information, visit Truffles website or call 404.364.9050.
Editor’s Note: Mandy Betts contributed to this article. Food photography by Kevin Patrick.
