Tag Archives: Saveur magazine

Pimento Cheeseburger Recipe from Saveur magazine

2 Aug



4 oz. grated sharp yellow
   cheddar cheese
3 tbsp. mayonnaise
1 tbsp. diced pimentos
1 tbsp. grated onion
1⁄2 tsp. worcestershire
Kosher salt and freshly ground
   black pepper, to taste
1 1⁄2 lbs. ground beef,
   formed into 4 medium-size patties
4 hamburger buns, toasted
Iceberg lettuce, for garnish
4 slices tomato, for garnish

1. In a bowl, combine cheese, mayonnaise, pimentos, grated onion, and worcestershire; season with salt and pepper. Set pimento cheese aside.

2. Season patties with salt and pepper. Prepare a medium-hot charcoal fire or heat a gas grill to medium-high (or heat a tablespoon of canola oil in a large cast-iron skillet over medium-high heat). Grill burgers, flipping once, until cooked to desired doneness, about 10 minutes for medium rare. Spread 2 tbsp. pimento cheese over each burger; cover and let melt. Serve burgers on buns with lettuce and tomato.


Saveur’s Top Catfish Houses

22 Feb


Family-style fried-fish restaurants, often known as catfish houses, are fixtures across a broad swath of the American South. Call ahead before you make a pilgrimage: many rural catfish houses are open only on weekends. Here are six of our favorites. 

Carmack Fish House 24973 Highway 35, Vaiden, Mississippi (662/289-5082). This humble establishment, little known to outsiders, is a rural Southern treasure; it serves catfish that were raised in limestone ponds in eastern Mississippi and fries them up both as filets and as thick, meaty steaks. Make sure to try the tangy house-made coleslaw.

Catfish Hole 4127 West Wedington Drive, Fayetteville, Arkansas (479/521-7008). This popular eatery in western Arkansas sells more catfish than any other restaurant in the state. The crisp breaded catfish filets come with excellent homemade hush puppies (a traditional Southern catfish side).

Cowtown Cafe 20248 State Highway E, Bloomfield, Missouri (573/568-2250). This 300-seat catfish oasis in the southeastern corner of Missouri has been around only since 1995, but it’s already a regional institution. Try the tender fried catfish with the house’s signature fried potatoes cooked with onions and bacon grease.

Huck’s 2811 South Trail Drive, Denison, Texas (903/337-0033). The cornmeal-crusted catfish filets at this restaurant in North Texas are as good as any you’ll get in the Mississippi Delta, and the Cajun shrimp and country fried steak are local favorites.

Middendorf’s 30160 Highway 51 South, Akers, Louisiana (985/386-6666). This 75-year-old Louisiana institution, damaged by Hurricane Ike last year but now back in business, is lauded across the South for its ultrathin, melt-in-your-mouth fried filets. Fresh local blue crab is added to the menu in the summer.

Taylor Grocery 4 County Road 338 #A, Taylor, Mississippi (662/236-1716). A former general store located eight miles south of Oxford, this catfish haven (above)—long a favorite of Ole Miss students—serves up luscious, crisp-tender cornmeal-crusted filets flecked with plenty of black pepper.

Chicken Pot Pie – Easy & Comforting

12 Oct

SERVES 6 – 8

Saveur.com adapted this recipe from James Beard’s American Cookery (Little, Brown, & Company, 1980).

1 bunch parsley
1  3–4-lb. chicken
1 pint pearl onions, blanched and peeled
2 carrots, peeled and cut in 1⁄2″ slices
1⁄2 lb. potatoes, peeled and cut in 1″ dice
1⁄4 lb. sugar snap peas, trimmed
1 clove garlic, peeled and finely chopped
1⁄4 lb. white mushrooms, quartered
4 tbsp. butter
2 tbsp. all-purpose flour
1 cup heavy cream
Salt and freshly ground pepper
1⁄2 tsp. Tabasco
1 recipe Pot Pie Pastry
1 egg yolk beaten with 1 tbsp. water

1. Chop enough parsley to fill 1⁄4 cup; set aside. Place remaining parsley, chicken, and half the onions in a large pot with water to cover; bring to a boil over high heat. Reduce heat; simmer 30 minutes. Remove chicken; cool. Pull off meat in like-size pieces; place in a large bowl. Return bones to pot; simmer 1 hour. Strain stock; return to pot over medium heat. Cook carrots, potatoes, sugar snaps, and remaining onions in stock, in batches, just until tender, adding as cooked to chicken.

2. Preheat oven to 450°. Cook garlic and mushrooms in 1 tbsp. of the butter in a small skillet over medium heat for 3 minutes. Add to chicken mixture. In the same skillet, melt remaining 3 tbsp. butter and sprinkle in flour. Stir constantly over medium heat, 2–3 minutes. Stir in 1 cup stock until thickened. Remove from heat and add cream. Add chopped parsley, and season to taste with salt, pepper, and Tabasco. Gently stir sauce into chicken mixture.

3. Prepare pastry. Line a 9″ pan with pastry, fill with chicken mixture, and cover with top pastry. Crimp edges, cut a vent in top, and brush with egg wash. Bake 15 minutes. Reduce heat to 350°, and continue baking until crust is browned, about 35 minutes.