Stuffed Pimento Cheese Cupcakes...

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      For this fall, instead of a tailgating spread, we wanted to find one penultimate Southern tailgating food. It had to be delicious, handheld, portable, and beloved.       We believe this savory cupcake is one for the ages. You can stuff it with a variety of fillings, but our favorite is, of course, pulled pork. Other contenders are chopped barbecue chicken, brisket, drained chunky salsa, finely chopped vegetables (broccoli would be amazing!) or olive salad.      Some assembly is required, but it is unquestionably worth the payoff.  If you want to stuff the cupcakes with warm filling, do so and carry to the serving location in an insulated container. A sandwich bag in the cooler can hold the frosting, and you can snip and pipe just before serving. For a make-ahead solution at home,...

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Caramel Apple Cheesecake Blondies...

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      If you're not ready for autumn quite yet, this recipe should convince you. While it's packed with rich, buttery flavor, the still-toothsome apples bring freshness and contrast to the creamy, indulgent flavors. A hint of bourbon and a drizzle of caramel bring the whole flavor profile into one glorious fall dessert.       The recipe is surprisingly easy and comes together quickly. You can serve the blondies immediately on plates with forks (and vanilla bean ice cream if you're really into flavor dreams). Cooled, they can be cut into traditional bars, but you will probably still want a plate and fork. They are gooey and delicious.      Toasted pecans would be a welcome addition, but the bars are great as-is.  Caramel Apple Cheesecake Blondies Ingredients 1 stick (4 oz., 8 Tbsp.) salted butter 2...

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Restaurant Dining: Myrtle Beach, SC...

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     Now that Labor Day is behind us, you might want to consider heading to the beach. It's still warm, the crowds are gone, and prices are falling with the first of the leaves. Myrtle Beach is a great place to go in the off season. As with many beach towns though, dining can pose a quandary. Where can you eat that isn't a chain restaurant, that is still good, without breaking the bank?       Back in the spring, Drawl staffers did some tasty research. International food is the way to go in Myrtle Beach.  The Fat Greek's      We sauntered in to The Fat Greek's at 3:00 in the afternoon during the off season and found it packed with customers -- some of whom were Greek. This is definitely a good sign. The...

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From the Editor: September 2013...

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Dear Readers,      Welcome back to another autumn issue. We're excited to be back and to have you along for the ride!       After the slow hot days of summer, the breezes are bringing us back to life. We're ready for football, fall leaves, and cool evenings outside with friends.       This issue is packed with music reviews and fun columns from our writers. We also have some off-season travel recommendations and reminders to prepare for the height of hurricane season.       Also, we have one very special recipe. Since it's our second birthday, we decided cake was in order -- handheld, savory cupcakes. We used our most utilized (and, well, maybe overused looking at our recipe archives) recipe to top them. Our other gift is the fresh look for the site.       Thanks...

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Cinco de Fryo

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     So May 5 has already arrived, but why enjoy these delicious Mexico-inspired delicacies only once per year? Gather some friends, some beverages, and pull out the deep fryer. Try our Southern twists on Mexican delights, and you'll soon thank goodness it's fry-day.       Are the recipes authentic? Nah. Are they delicious? You bet. Plus, prep is easy. All but the frying can be done in advance. Just put out the taco fixings and fry up the rest at party time.  Menu BLTacos (Hard shells, lettuce, bacon, tomato, avocado, mayo, hot sauce) Pulled Pork Tacos (Barbecue, slaw, hard shells, sauce) Queso Pimento Chiles Rellenos Churros "Fried" ice cream (Crumble well-done churros over ice cream. Trust us... we tried frying ice cream. This works far...

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