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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A Grits Primer

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     To deconstruct grits is to relegate the dish to a pantry staple. To refer to grits as dry goods puts them in the emergency food category. But historically, grits* is both of those things. Grits has been served to visiting royalty, and it has been used to feed the troops on American battlefields, and it has been used to feed the hungry and poor.      Grits is basically ground corn. Poured between two stacked grindstones at a gristmill, the product result is about 55% corn meal (fine), 40% grits (coarse), and about 5% bran or hull that pops off during the milling. There is actually a finer bran that affixes to the grits, and if it’s not rinsed and removed by skimming, it adds a nutty flavor and texture to the dish.      There are three...

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A Fair to Remember

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     Late summer and early fall raise many images and smells in folks’ minds, and if you happen to drive past fairgrounds during this time, you’re likely to get smacked with the blissful scents of fried dough and caramel apples. Unfortunately (or maybe fortunately for our wallets and waistlines), fair time is all too short, or maybe too hot or too rainy or too crowded. Whatever your reason, maybe you just need a little hit of fair food and festivities.      Fear not, fried-food famished. Drawl is here for you. We’ve put together a little menu of deep-fried and caramel-dipped delights for you and yours. Pick an early fall afternoon with friends and have yourselves A Fair to Remember.      A few quick tips -- make sure to get the small amount of prep work done in...

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Greek Pickle Dogs & Tzatziki...

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These delights are an homage to the Greek Dog at Mustard’s Last Stand in Florida. These dogs combine several fair favorites -- hotdogs, greek food, and fried pickles. You may eat the pickles solo or bun and top them, omitting the hotdog. Any way you serve them, they’re delish! (PS -- Use any leftover batter to fry up some cheese!) Ingredients Batter 1 c. flour ¼ c. cornstarch ¼ tsp salt 1 Tbsp. dried dill 1 egg 1 c. beer ¼ c. pickle juice Four whole pickles Cornstarch Oil for frying (we had great results with canola) For Serving Buns ( we recommend poppyseed or rye buns for best flavor) Cooked hotdogs (Veggie dogs are delicious with these pickles, but Bright Leafs won’t work well here. You can also omit the dog altogether and...

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