1 can of Tomato Juice (46 oz)
2 tbsp. finely ground black pepper
2 tbsp. whole grain mustard
1 tbsp. garlic powder
1.5 oz. pork jus
1.5 oz. lime juice
2.5 oz. lemon juice
3.5 oz. hot sauce (preferably Crystal brand)
2 oz. green hot sauce
1.5 oz. red wine vinegar
1 oz. olive juice
1.5 oz. okra juice (the brine from a jar of pickled okra)
Covington Sweet Potato Vodka
Mix all ingredients in a pitcher, except the vodka. To serve: combine ingredients in a mason jar and stir in 2 ounces of Covington Vodka (or more if grandma isn't watching). Garnish a with a celery stalk and pickled okra.
3 cups 3/4-inch-cubed sweet potatoes (about 1 1/2 lb.)
1 cup chopped red onion
2 tablespoons olive oil
1 teaspoon seasoned pepper
6 cooked bacon slices, crumbled
1/4 cup chopped fresh flat-leaf parsley
1 (14.1-oz.) package refrigerated piecrusts
2 cups (8 oz.) shredded Gruyère cheese
1 1/2 cups half-and-half
4 large eggs
1 teaspoon chopped fresh rosemary
1/2 teaspoon salt
Garnish: fresh rosemary sprigs
1. Preheat oven to 425°. Toss together first 4 ingredients in a large bowl; arrange mixture in a single layer in a lightly greased 15- x 10-inch jelly-roll pan. Bake 20 minutes or just until potatoes are tender, stirring after 10 minutes. Cool completely in pan on a wire rack (about 30 minutes). Stir in bacon and parsley.
2. Unroll piecrusts; stack on a lightly greased surface. Roll stacked piecrusts into a 12-inch circle. Fit piecrust into a 10-inch deep-dish tart pan with removable bottom; press into fluted edges. Trim off excess piecrust along edges. Line piecrust with aluminum foil or parchment paper, and fill with pie weights or dried beans. Place pan on a foil-lined baking sheet.
3. Bake at 425° for 12 minutes. Remove weights and foil; bake 5 more minutes. Cool completely on baking sheet on a wire rack (about 15 minutes). Reduce oven temperature to 350°.
4. Layer half of sweet potato mixture and half of cheese in tart shell; repeat layers once.
5. Whisk together half-and-half and next 3 ingredients; pour over cheese.
6. Bake at 350° on lowest oven rack 35 to 40 minutes or until set. Cool tart on baking sheet on a wire rack 15 minutes.
3/4 cup all-purpose flour
1/2 cup plain white cornmeal
1/4 cup powdered sugar
2 teaspoons chopped fresh rosemary
1/4 teaspoon salt
1/2 cup cold butter, cut into pieces
1/4 cup very cold water
ORANGE SWEET POTATO FILLING:
1 1/2 pounds sweet potatoes
3 large eggs
3/4 cup granulated sugar
1 cup evaporated milk
3 tablespoons butter, melted
2 teaspoons orange zest
1 tablespoon fresh orange juice
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 1/2 teaspoons vanilla extract
1. Prepare Crust: Whisk together first 5 ingredients in a medium bowl until well blended. Cut butter into flour mixture with a pastry blender or fork until mixture resembles small peas and is crumbly.
2. Sprinkle cold water, 1 Tbsp. at a time, over surface of mixture in bowl; stir with a fork until dry ingredients are moistened. Place dough on a plastic wrap-lined flat surface, and shape into a disc. Wrap in plastic wrap, and chill 30 minutes.
3. Unwrap dough, and roll between 2 new sheets of lightly floured plastic wrap into a 12-inch circle. Fit into a 9-inch pie plate. Fold edges under, and crimp. Chill 30 minutes.
4. Preheat oven to 400°. Bake crust 20 minutes, shielding edges with aluminum foil to prevent excessive browning. Cool completely on a wire rack (about 1 hour).
5. Meanwhile, prepare Filling: Bake sweet potatoes at 400° on a baking sheet 50 to 55 minutes or until tender. Let stand 5 minutes. Cut potatoes in half lengthwise; scoop out pulp into a bowl. Mash pulp. Discard skins.
6. Whisk together eggs and granulated sugar until well blended. Add milk, next 6 ingredients, and sweet potato pulp, stirring until blended. Pour mixture into Rosemary-Cornmeal Crust.
7. Bake at 400° for 20 minutes. Reduce heat to 325°, and bake 20 to 25 minutes or until center is set. Let cool completely on a wire rack (about 1 hour).
Kitchen Express: Substitute 1/2 (15-oz.) package refrigerated piecrusts for cornmeal crust ingredients. Unroll on a lightly floured surface. Sprinkle with 1 Tbsp. plain white cornmeal and 2 tsp. chopped fresh rosemary. Lightly roll cornmeal and rosemary into crust. Fit into a 9-inch pie plate according to package directions. Fold edges under; crimp. Proceed as directed, beginning with Step 5.