A simple salad, featuring Birmingham-based business, Copper Pot Kitchen.
A simple salad, featuring Birmingham-based business, Copper Pot Kitchen.
Alabama strawberry season is here. What will you create in the kitchen?
Chef Chris Zapaolowski's Boudin Sausage Stuffed Peppers
Preheat oven to 400 degrees. Cut the stem end of the peppers off and discard pepper seeds and membranes. Stand peppers on bottom end in a 9-inch baking dish. Bake 15 minutes or until tender.
Remove boudin from casings and crumble into each pepper cavity, mounding slightly. Top evenly with cheese. Add 1/2 cup water to the bottom of the baking dish. Bake at 400 degrees for 15 - 20 minutes, or until heated through. Increase heat to broil and cook 2 to 4 more minutes or until cheese browns. Let stand 5 minutes before serving... Enjoy!
Chef Chris Zapaolowski's Boudin Fried Boudin Sausage Balls
Yield: 6 sausage balls
Pour oil into a heavy skillet or deep fryer to a depth of 1 1/2 to 2 inches. Heat oil to 350 degrees.
Put flour into a shallow dish; combine breadcrumbs, salt and pepper in a second shallow dish. Whisk eggs with 1 tablespoon water in a third shallow dish. Squeeze boudin out of its casing into 2-inch pieces and gently roll into balls. Coat each ball with flour, then coat with the beaten eggs wash, then gently roll in the breadcrumb mixture until well coated.
Fry sausage balls, 2 at a time, in the hot oil for 1 1/2 to 2 minutes, turning occasionally, or until golden brown and heated through. Transfer boudin to a paper towel-lined plate to drain. Serve immediately with Creole mustard and hot sauce. Enjoy!
Ingredients for Caramel Sauce:
3 packs frozen lady fingers
2 pints fresh strawberries, washed and sliced
1/2 cup granulated sugar
2 tbsp balsamic vinegar
1 quart thick Greek yogurt
1/4 cup honey
1. Mix the strawberries, balsamic vinegar and sugar in bowl. Macerate for 1 hour at room temparature.
*A great liquid will form as the sugar melts and the flavors meld.
2. Blend the yogurt with the honey... Add more honey to taste.
3. Line the sides and bottom of a spring form pan with two-thirds of the lady fingers.
4. Spoon half of the strawberry mixure over the bottom layer of lady fingers. Carefully spoon half of the yogurt mixture over the strawberries.
5. Lay the rest of the lady fingers over the yogurt layer.
6. Spoon the remaining strawberries, followed by the yogurt mixture.
7. Chill for 6 hours or overnight.
8. Serve sliced or spooned.
Birmingham's Drew and Karen, aka: DAK's puts their salt-free, MSG twist on delicious recipes!
Find the perfect DAK's dish for your next get-together, by clicking here!
What's a delicata squash? This is a milder winter squash. Many of our farmers bring squash each week to The Market: Crocker Farms, Henke Farms, Calvert Farms and Spinks Farms just to name a few!
2-3 tablespoons of Olive Oil
2 tablespoons of Brown Sugar
2 tablespoons of DAK's Original Red
Splash of Lime Juice
Recipe variations: Consider adding apples or pears to mixture prior to roasting, consider mixing with other types of squash or root vegetables, consider trying a different DAK's spice like Southwest Boarders or Butt Kickin' Buffalo.
Makes 20 Quarts – perfect for freezing or canning!
Pepper Place Market's Blue Ribbon Winner in The Great Alabama Tomato Recipe Contest, Appetizer Category, July 2015
25 pounds of large ripe Alabama Grown tomatoes
11 cups of diced onion
¼ cup minced garlic
1 C. shallots
8 large bunches fresh basil chopped
¼ cup white wine
¼ C. Sherry
1 T. basil
1 T. oregano
½ teaspoon white pepper
8 quart Chicken Stock
2 tbsp. Cavendar’s All Purpose Greek Seasoning
3 T. olive oil
2 tbsp. Salt
1 ½ tbsp. Pepper
1 tbsp. onion powder
2 T. paprika
1 tbsp. Thyme
Saute’ onion, shallots and garlic until opaque. Deglaze pan with white wine. Cut tomatoes into quarters and add to the pot. Bring to a boil, add salt and pepper and other spices, taste. Cook tomatoes until mushy, approx. 1 hour. Puree’ with an emersion blender (or put into a regular blender)until smooth. Add chicken stock. Add chopped basil. Garnish with croutons and serve.
Heat oven to 450° F.
Toss the beets, carrots, vinegar, oil, rosemary, ¾ teaspoon salt, and ¼ teaspoon pepper on a rimmed baking sheet.
Roast, tossing once, until the vegetables are tender, 30 to 35 minutes. Serves 4.
Recipe courtesy Sue Li, Real Simple Magazine
Chef Patrick Horn's Spicy Tomato Jam
6 lbs. tomatoes, peeled* and cut into 1-inch pieces
1/2 cup lemon zest and 1/2 cup lemon juice (approximately 6 lemons)
4 cups light brown sugar, leveled not packed
4 tsp kosher salt
2 tsp red pepper flakes
1 large cinnamon stick
1/2 tsp ground cloves
1/4 lb. ginger root, peeled and thinly sliced
Yield 4 Pints
Total Time: 1.5-2 hours
Recommended: sharp knife, slotted spoon, microplane zester, wide saucepan,
candy thermometer, and container with lid
*To peel the tomatoes, blanch and shock them using the following method. Core
each tomato and score an “X” on the bottom. Blanch in lightly salted boiling
water for 30 seconds to 1 minute, depending on size. Shock the tomatoes by
transferring them directly from the boiling water using a slotted spoon into a bowl
of ice water. Once cool, the skins should peel very easily from the scored bottom.
Discard skins, cut into 1-inch pieces, and set aside.
Zest and juice all lemons. Strain lemon juice into a large, wide saucepan and then
add all ingredients.
Cook over medium-high heat, stirring occasionally until the
tomatoes are juicy and the sugar dissolves. Continue to cook until mixture is a
deep red color and syrupy and the candy thermometer registers 220° F. Reduce
heat if the mixture starts to scorch. Depending on the juiciness of the tomatoes,
cooking time may range from 40 to 70 minutes. Discard cinnamon stick and cool.
When jam reaches room temperature, place in container with lid or serve
immediately. Serve with biscuits and sausage!
-Blue Ribbon Winner in The Great Alabama Tomato Recipe Contest, Condiment Category, July 2015
Saute garlic in oil for 30 seconds to 1 minute. Stir in broth and tomatoes; bring to boil.
Reduce heat and simmer for 20 minutes. Stir in basil. Process, or blend, the soup until smooth.
Add salt to taste. Garnish with fresh basil leaves.
Recipe originally appeared on Chesapeake Taste's Fresh Vegetarian column.
Simple peach, basil and ricotta flatbreads drizzled with balsamic reduction. A gourmet late summer dinner ready in fifteen minutes!
Recipe prepared by Chef Chris Vizzina
In salted boiling water, cook the potatoes until tender. Drain and allow to cool to room temperature. Peel and cut into 4 to 6 pieces.
Transfer to a medium bowl. Add the red onions, tomatoes, olives and capers.
In another bowl, combine the vinegar, salt, pepper and oregano.
Slowly whisk in the olive oil. Pour over salad mix. Taste and season with lemon juice.
Divide salad into 2 and mound onto salad plates. Surround with caperberries.
This is considered a "white jambalaya" 'because it is cooked quickly. Traditionally, Jambalaya recipes take hours and hours. Chef Patrick Horn's recipe comes together quickly when you prepare the rich tomato sauce and the rice ahead of time.
1 sprig fresh oregano
1 stem fresh basil
1 bay leaf
3 sprigs fresh thyme
In a large skillet or saute pan, place carrots, celery, onions, red bell pepper and a small amount of oil over medium heat. Sweat the vegetables until translucent, not caramelized. Deglaze with white wine and continue cooking for a few minutes to take the alcohol taste out. Add tomatoes and sachet, cover, and cook on low for 30-45 minutes. Season with salt and pepper. Puree and set aside.
While sauce simmers, boil 4 cups water and add rice. Cover and cook for 20 minutes on low heat. Fluff with fork and set aside.
Brown Andouille in a large saute pan over low heat until some of the fat coats the pan. Add trinity and simmer until vegetables are tender. Stir in cooked rice and chicken stock. Add shrimp, then tomato sauce. Stirring frequently, cook for a few minutes, or until liquid is absorbed. Season to taste with salt, pepper and Tabasco. Keep on low heat until rice is some what thick.
1 locally made thick bread, sliced into ½-inch-thick pieces
½ cup olive oil plus more for garnish
1 shallot, thinly sliced into rings
1 tablespoon champagne vinegar
1 pound local pears, sliced thinly with a mandolin
2 ounces locally made pepper jelly
5 ounces locally made goat cheese
1 locally grown persimmon, thinly sliced
Basil or winter greens like radicchio, for garnish, torn
Preheat a grill to hot or an oven to 400°F. Coat both sides of the bread slices with the ½ cup of olive oil. Toast the crostini on the grill or bake in the oven on a cookie sheet for 5 minutes, until crisp. Place the shallots in a small bowl with a pinch of salt and the vinegar. Set aside.
Once the crostini have cooled, spread a thin layer of pepper jelly over each. Thinly slice or spread the goat cheese and distribute evenly over the crostini. Layer the pears over the cheese. Drain the shallots. Garnish the toasts with the persimmon slices, basil or greens, and shallots. Drizzle the crostini with olive oil and serve immediately.
Source: Anna Buss, Frog Hollow Farm and Cafe
Photo by Megan Liamos.
This recipe was demonstrated for CUESA’s Market to Table program on September 26, 2015. For more recipes visit www.cuesa.org
Chef Angela Schmidt's Recipe:
For the Pate Brisee:
10 ounces all purpose flour
6 ounces cake flour
1 1/2 teaspoon iodized salt
6 ounces butter, chilled and cubed
1/2 c water
1 tablespoon lemon zest
In a large mixing bowl whisk the dry ingredients to mix thoroughly. Rub butter cubes into the dry
ingredients until the mix looks like bread crumbs. IN a small bowl combine eggs, zest and water;
whisk. Make a well in the center of your flour mixture and pour the liquid into the well. Mix the
dough with your hands until it just comes together being careful not to over mix. Cover in plastic
and allow the dough to rest for at least 30 minutes prior to rolling. Cut dough in half and roll out
half of the dough 1/8-1/16” thick into a approximately 16 X 18 circle.
For the filling:
1/4 cup, plus 1/3 cup sugar
3 tablespoon almond flour
3 tablespoon all purpose flour
1 tablespoon fresh picked thyme
2 1/2 lbs plums, halved, pitted and 1/2” slices
3 tablespoon unsalted butter, 1/4”pieces
1/2 cup good quality apricot preserves
4 ozProscuitto, julienned
In a small bowl, combine 1/4 cup of sugar with almond flour, flour and thyme. Spread this evenly
over dough leaving a 2” perimeter from the edge. Arrange the plum slices on top and dot with
butter. Sprinkle the fruit with all but 1 teaspoon of the remaining sugar. Fold the edges of the
dough over the plums to create a 2" edge. Sprinkle the teaspoon of sugar around the edge.
Bake in a 400 degree oven for about an hour or until the fruit is soft and the crust in golden
brown. Directly after pulling it from the oven, brush the top of the fruit and the crust with the
When ready to serve, scatter the proscuitto over the top and drizzle with the balsamic glaze
Annie Wright's Baked Green Tomatoes
Preheat oven to 350
Butter baking dish lightly. Slice tomatoes 1/4” to 1/2” thich and put in a layer in 9 X 13
Sprinkle a thin layer of Bread Crumbs, a layer of Parmesan Cheese, Salt, Pepper
and Chives over all the Tomatoes. Dot with Butter on each Tomato.
Repeat all layers -
Tomatoes, Bread Crumbs, Parmesan Cheese, Salt, Pepper, Chives and dot with Butter.
Bake for 45 minutes to 1 hours. Serves 6
To bake a smaller batch use a smaller baking dish, less tomatoes and reduce time by
You can bake until really brown on top for well done or until light brown on top and
firmer. Serve with your favorite dipping sauce!
-Blue Ribbon Winner in The Great Alabama Tomato Recipe Contest, Entree Category, July 2015
A summer salad, featuring Alabama-grown mushrooms.
THE PERFECT DILL PICKLE
This is a simple recipe for refrigerator pickles that doesn’t even require a canner! You can use the same method to pickle pretty much anything you want. From tangy pickled green beans, okra or squash to traditional pickles from cucumbers.
5 pounds cucumbers (any soft skinned variety will do)
1 head garlic
4 tablespoons whole black peppercorns
4 teaspoons yellow or brown mustard seeds
2 teaspoons caraway seeds
1 large bunch fresh dill
5 cups water
5 cups white distilled vinegar
5 tablespoons salt
1 teaspoon granulated sugar
4 quart sized glass jars with lids
1) Rinse jars and lids under hot, slightly soapy water and set aside to dry. You can also run them through a cycle in the dishwater.
2) Prep the cucumbers. Wash, trim the ends, and slice either in half or in quarters, depending on the size of the cucumber.
3) Prep your jars. I find that 5 pounds of cucumbers usually fills about 4-quart sized glass jars. In each jar place: 2-4 cloves of garlic, 1 tablespoon peppercorns, 1 teaspoon mustard seeds, ½ teaspoon caraway seeds, and a few sprigs of fresh dill. Set aside.
4) This is the secret to it all! Steam the cucumbers for 1-2 minutes until they just begin to soften. Do not cook them too long. You want the cucumbers to maintain their crispness. Immediately immerse in an ice water bath and set aside.
5) Make the brine. In a medium-sized saucepan, mix the water, vinegar, salt, and sugar. Stirring occasionally, heat until the salt is absorbed into the liquid and the mixture comes to just a boil.
6) While the brine is coming to a boil, stuff your jars with the cooled pickles. Fill in spaces with as much fresh dill as you prefer. You can also throw extra cloves of garlic in at this point too.
7) As soon as the brine comes to a boil, pour it into each jar until the liquid reaches the top. You may have a little left over. The brine will be hot so be careful.
8) Seal each jar with a clean lid and transfer immediately to your refrigerator.
9) These pickles will be ready to eat in 5-7 days and will stay good in your fridge for up to 4-6 weeks.
Cradled in a buttery cornmeal crust, this Southern tomato pie sings with summer flavor!
RECIPE AND PHOTO COURTESY: Ginny Heard, Assistant Editor, TASTE OF THE SOUTH MAGAZINE
- Saute garlic in EVOO until soft. Do not brown.
- Add tomatoes, salt and pepper. Cook until tomatoes begin to soften.
- Add all but 1 TBL of basil.
- Slice remaining basil very finely.
- Serve over any pasta and top with remaining basil and fresh parmesan cheese.
Basil Crème Fraiche
Fold basil into crème fraiche, adjust the consistency by adding 1-2 tablespoons of heavy
cream. Season with salt.
Place quinoa in a bowl and cover with cold water, let sit for 5 minutes. Strain and rinse until water runs clear. Bring 2 cups of spring water to a boil then add salt and quinoa; bring to a boil and reduce heat to low and cover for 15 minutes. Drain any excess water and cool.
Combine cucumber, green beans, radish, carrot, red pepper, poblano pepper, purple mustard greens, EVOO and white balsamic, macerating for 10 minutes. Remove and reserve vegetables and blend oil into remaining liquid.
Combine the parsley with quinoa. Mix in vinaigrette with vegetables. Serve promptly as the parsley will wilt quickly.
- Brown sausages
- Make Roux in drippings, add bacon grease to make creamy if needed. (Peanut butter color)
- Saute onions
- Wilt greens
- Simmer in stock 1 hour
- Add half of broth from greens to roux.
- Puree greens
- Add roux to greens
- Add meat, cayenne & bay leaves
- Simmer 20 minutes
- Add herbs, filé, salt & pepper
- Serve over rice
Chicken – 800 gms boneless, cut into cubes
Ginger & garlic paste - 3 tbsp
Salt to taste
Lemon Juice – 3 tsp
Vegetable Oil – 2 tbsp
Chilli powder - 1 tsp
Garam masala - 1 tsp
Cumin powder - 1/2 tsp
Coriander powder - 1 tsp
Yoghurt – 1 cup beaten well
Vegetable Oil - 3 tbsp
Onion - 1 sliced
Tomato puree – 3 tbsp
Kashmiri chilli powder – 2 tsp
Ginger & garlic paste - 2 tsp
Turmeric powder - 1/4 tsp
Coriander powder - 2 tsp
Ginger & garlic paste - 1 tsp
Salt to taste
Garam masala powder - 2 tsp
Dried Fenugreek leaves – 1tsp
Coconut Cream 2 tsp
For the chicken tikka~
Marinate the chicken dices using all the ingredients from Section A & leave it aside for 1 whole hour. Take them and bake them well in a pan with the flame very low in the stove or you can put the chicken on the grill and cook it till they are cooked.
For the Masala
· Heat oil in a thick bottom pan. Fry onions till they turn golden brown.
· Add ginger & garlic paste and let them fry till the oil separates.
· Add crushed dried fenugreek leaves.
· Add all the masala powders to it, and then add tomato puree.
· Add salt to taste and then add little warm water.
· Finally add the cooked chicken pieces, and let the gravy come to a boil. Let it cook for another 3-4 mins or till the sauce gets thick and then add coconut cream.
· Remove the pan from the stove and add the coriander leaves .
Easy-to-make comfort food that's perfect for family gatherings!
As served by The University of Alabama Cookbook, by Browne Mercer
Recipe courtesy of I Love Alabama Food
Brown beef and onion. Add garlic and beans. Add remaining ingredients and stir well. Spoon into a casserole dish and bake at 350 degrees for 45 minutes to an hour, or until hot and bubbly.
Share and enjoy!
Recipe courtesy of Eating Well
Makes: 4 servings
Active Time: 40 minutes
Total Time: 40 minutes
We recommend local pasta options from Bare Naked Noodles
We recommend locally-raised, non-gmo chicken from
Rora Valley Farms
We recommend locally-grown, certified organic mushrooms from
**Southern Foothills Farm
We recommend locally-grown garlic from Habersham Farms
**A note from Southern Foothills Farm:
Please don't waste your mushroom stems! If you don't like to eat them you can freeze them until you have a pint freezer bag full, then simmer for a few hours to make a delicious and nutritious mushroom stock. We don't add anything but mushroom scraps and water to ours! That way it can be used in a variety of dishes.
An in-season recipe, created and sent to us from an out of town Market shopper from Auburn, Alabama!
We've added our recommendations for a few of the items listed.
We recommend locally-raised chickens from Rora Valley Farms
We recommend onions from Mt. Laurel Farm
We recommend bell peppers from Owls Hollow Farm
1-3 fresh jalapeno peppers, chopped
We recommend locally grown onions from Hamm Farms
2 garlic cloves minced
We recommend Habersham Farms
1 15 oz can pumpkin puree - use fresh
We recommend Henke Farms
1 28 oz can diced tomatoes, undrained
We recommend using fresh tomatoes from Knight Farm
1 14 oz can chicken broth
**Bring some seasonal, Fall-fun to your holiday parties!
Double this recipe and choose a medium sized pumpkin - carve, scoop out and clean it to use as a serving bowl for this delicious dish!
Also known as, "comfort food" in the south.
Recipe courtesy of Southern Living Food
2 cans Campbell's Condensed Cream of Mushroom Soup
We suggest visiting with Alabama farmers, Southern Foothills Farm at The Market for their recipe of Mushroom Soup, using organic 'shrooms grown on their farm!
1 cup milk
2 teaspoons soy sauce
1/4 teaspoon ground black pepper
8 cups cooked cut green beans
2 2/3 cups French's French Fried Onions
Recipe courtesy of Birmingham's B-Metro
We recommend buying from Owls Hollow Farm of Turkey Town, AL.
4 medium-to-large tomatillos
2 prickly pear leaves (nopals) - Scrub spines with scrub brush, cut edges, cut into small strips, then boil for 20 minutes
1 red pepper, diced
We recommend buying from Hamm Farms of Cullman, AL.
1 red onion, diced
2 zucchinis, cubed
We recommend buying from Spinks Farm of Hayden, AL.
6 roma tomatoes
1 poblano pepper
We recommend buying from Hamm Farms of Cullman, AL.
1 package Spanish rice, cooked
1 teaspoon dried oregano
1/4 cup con queso, crumbled
1 bunch cilantro
salt and pepper to taste
corn tortillas, warmed
Tomatillo Sauce: This can be made in advance.
Recipe by Chef Clif Holt of Little Savannah