Recipes from Issue #158

Crispy fried chicken, vinegary slaws and creamy potato salads, summer succotash, blue-ribbon pies and more—here are all the recipes from our August/September 2013 issue.

Apricot Almond Tart

Apricot Almond Tart

A combination of all-purpose and potato flours gives this simple summer tart a delicate, crumbly crust. Plums, peaches, or berries can be substituted for apricots.Penny De Los Santos
Broiled Rainbow Trout with Hush Puppies

Broiled Rainbow Trout with Hush Puppies

Butterflied freshwater fish is slathered in butter and spices before broiling in this recipe from Tulsa's White River Fish Market.James Roper
Creamed Corn Casserole

Creamed Corn Casserole

Creamed corn lends a dessert-like lusciousness to this baked brunch dish.James Roper
Cucumber Pepper Slaw

Cucumber Pepper Slaw

Sliced cucumber is tenderized with kosher salt in this zesty slaw.James Oseland
Curried Potato Salad

Curried Potato Salad

Subarna Bhattachan, a Nepalese chef living in Lawrence, Kansas, folds a purée of cool yogurt, nutty tahini, and spicy red chiles into his fragrant take on potato salad. Get the recipe for Curried Potato Salad »James Oseland
Farmer's Salad with Beet Vinaigrette

Farmer's Salad with Beet Vinaigrette

This salad is topped with a bright thick sweet-tart pickled beet dressing.James Oseland
Fresh Pea and Corn Salad

Fresh Pea and Corn Salad

Shelled peas and fresh corn mingle with apple cider vinegar, sugar, and oil in this sweet and sour tossed salad.James Roper
Green Bean and Peach Salad

Green Bean and Peach Salad

Summer peaches pair remarkably well with sweet caramelized onions and crisp green beans.James Oseland

Jude's Perfect Potato Salad

Jude's Perfect Potato Salad
A healthy dose of celery seeds and sharp Dijon mustard add a kick to this mashed potato and egg salad. Get the recipe for Jude's Perfect Potato Salad »James Oseland
Lentil and Beet Salad with Lavender-Mustard Vinaigrette

Lentil and Beet Salad with Lavender-Mustard Vinaigrette

A honey-sweetened dressing of orange juice infused with lavender lends floral notes to a hearty lentil salad.James Oseland
Summer Succotash Salad

Summer Succotash Salad

Grilled sweet corn, plus fresh edamame in place of the traditional limas, elevates this light summer salad.James Oseland
Sweet Potato Salad

Sweet Potato Salad

Roasted sweet potatoes are married with candied ginger in a citrus vinaigrette in a salad recipe from Kansas home cook Sue Ashline.James Oseland
Braised Rabbit with Mushrooms and Celery Root

Braised Rabbit with Mushrooms and Celery Root

Wild rabbit, a favorite among hunters in Kansas, is braised in beer and chicken stock to make an autumnal main dish. Get the recipe for Braised Rabbit with Mushrooms and Celery Root »James Oseland
Extra-Crispy Fried Chicken

Extra-Crispy Fried Chicken

Double-fried chicken marinated in an aromatic brine is a specialty of the house at the restaurant Rye KC in Leawood, Kansas.Todd Coleman
Rye's Red Chili

Rye's Red Chili

Pulled pork stands in for the burnt ends of barbecued brisket in this robust Kansas City-style bean chili.Todd Coleman
Tomato-Cheddar Tart

Tomato-Cheddar Tart

Salting and draining fresh tomatoes before baking ensures a crisp, flaky crust for this savory tart from the Dominican sisters of Heartland Farm in Pawnee Rock, Kansas.James Roper
Iced Sugar Cookies

Iced Sugar Cookies

Simple, buttery vanilla sugar cookies are a classic; they make great gifts or potluck desserts.James Roper
Lemon Curd Layer Cake

Lemon Curd Layer Cake with White Chocolate Buttercream

Silken white chocolate buttercream frosts a tender yellow cake layered with rich lemon curd in this recipe from the restaurant Rye KC in Leawood, Kansas.Todd Coleman
Cowboy Caviar (Black-Eyed Pea and Hominy Salad)

Cowboy Caviar (Black-Eyed Pea and Hominy Salad)

A lime juice and spicy Sriracha marinade gives this summer side dish a zesty kick. See the recipe for Cowboy Caviar »James Roper

Smoked Tomato Soup

Smoked Tomato Soup
Smoked tomatoes add additional depth of flavor to a thick, tangy soup.James Roper
Egg-Topped Ham and Cheese Sandwich (Croque Tartine Parisienne)

Egg-Topped Ham and Cheese Sandwich (Croque Tartine Parisienne)

A fried egg crowns a decadent sandwich of ham enrobed in bechamel and melted cheese from Oklahoma City's Ludivine restaurant.James Roper
OKLAHOMA RISING At first glance, Oklahoma City's Ludivine appears to serve the type of familiar rib-sticking French bistro fare that sends diners all over America into food-induced comas: split beef bones with molten marrow and tomato jam; a croque tartine, a monster of a sandwich heavy with ham, bechamel sauce, and bubbling cheese, topped with a fried egg. But the side salad for that croque is made with foraged dock and chickweed, which lend a refreshing bittersweet crunch. It's just one hint that this place is more complex than you might think. Jonathon Stranger and Russ Parsons, the young chefs and co-owners of Ludivine, are both Oklahoma City natives who left home to work under top chefs like Jean-Georges Vongerichten and David Burke. Pulled back by a desire to engage with the agricultural heritage of their hometown, they returned and opened this restaurant in 2010. Their cooking showcases Oklahoma sourcing at its best, from farm-raised Mangalitsa pork and bison to the same native plants that sustained the Choctaw tribe, the area's first settlers. Keep reading Oklahoma Rising »James Roper
Apple-Rosemary Lattice Pie

Apple-Rosemary Lattice Pie

A rosemary-laced cornmeal crust adds a fragrant, savory dimension to classic apple pie. Get the recipe for Apple-Rosemary Lattice Pie »James Roper
Blue Ribbon Pecan Pie

Blue Ribbon Pecan Pie

The toffee-like interior and beautiful bronze top layer of halved pecans won Rubyane Surritte first place in the pie contest at Oklahoma's Drummond Ranch.James Roper
Boysenberry Pie

Boysenberry Pie

Blackberries or raspberries can be substituted for boysenberries in the filling for this jammy pie.James Roper
BIG PIE COUNTRY As a young girl living in the suburbs of Los Angeles, I was an avid Little House on the Prairie fan. So perhaps it was inevitable I would marry a farm boy. Well, okay, a rancher--but close enough for me. My husband, Gentner Drummond, is the great-great-grandson of Frederick Drummond, who came to Oklahoma from Scotland in the 1880s. Family legend has it that he might have been escaping a conviction for murdering a competitor on the golf course--a story never verified but one we like to tell nonetheless. In 1911, Frederick's oldest son, R.C., started what would become a cattle dynasty on the ranch where Gentner and I--with the help of our ranch hands and children--now run a few thousand head on more than 20,000 acres of land.Not long after I first got to know Gentner's family, I started hearing about a massive picnic hosted at the ranch by the men's club of the local Presbyterian church. From the 1950s through the 1970s, they invited fathers and sons from across the state to enjoy a day on a working cattle ranch and eat barbecued Drummond beef while surrounded by grassland as far as the eye could see. The people who told me about the picnic were not members of the Drummond family themselves but the little boys--now grown men--who had attended with their fathers, and for whom the event had made a lifetime impression. The longing I heard in their voices made me decide to rekindle the tradition. My idea was to invite all of our friends to the ranch for a potluck. I also figured--rather naively, it turns out--that we could host a friendly old-fashioned pie contest to boot. Keep reading Big Pie Country and get the recipes »James Roper

Caramel-Apple Pie

Caramel apple pie recipe
A cinnamon-spiced sauce of butter and melted caramel candies poured over apples makes a wonderfully sweet, gooey pie filling.James Roper
Nelson Pear Pie

Nelson Pear Pie

A pie filled with fresh pears, drizzled with cream, and sprinkled with sugar and flour makes an incredibly simple, elegant dessert.James Roper
Plum Pie

Plum Pie

Grape jelly intensifies the flavor of ripe plums in this sweet-tart summer pie from Drummond Ranch pie contestant Tracy Harris.James Roper
Razzleberry Pie

Razzleberry Pie

Strawberries, blackberries, blueberries, and raspberries are brightened with lemon juice and zest to make the filling for this juicy pie. Get the recipe for Razzleberry Pie »James Roper

Blue Cheese Wedge Salad

Blue Cheese Wedge Salad
Both blue cheese and Italian dressings adorn the classic iceberg wedge salad.James Oseland

Cornmeal-Crusted Onion Rings

Cornmeal-Crusted Onion Rings
Buttermilk-dipped and cornmeal-crusted onion rings are fried extra-crispy at Anthony's Steakhouse in Omaha.Penny De Los Santos

Hashbrowns

Fluffy inside and golden outside, pan-fried potatoes are a steakhouse classic—and a signature of the Omaha restaurant Piccolo Pete's. See the recipe for Hashbrowns »Ariana Lindquist

White Bean Soup

Finely ground ham infuses a simple soup with smoky richness in this recipe from Omaha's Piccolo Pete's. See the recipe for White Bean Soup »Ariana Lindquist

Filet Oskar (Steak with Crab and Hollandaise)

Brother Sebastian's in Omaha serves up a decadent crab-and-hollandaise-draped riff on surf and turf. See the recipe for Filet Oskar (Steak with Crab and Hollandaise) »Ariana Lindquist
Glazed Trout with Carrot Purée and Spätzle

Glazed Trout with Carrot Purée and Spätzle

Grilled trout is lacquered in a glaze that is fragrant with fennel and thyme in this adaptation of a recipe from the Grey Plume in Omaha.Ariana Lindquist

Goudarooni

Orsi's Bakery in Omaha makes this huge 14" x 9" ground beef, potato, and mozzarella calzone, enriched with a tangy tomato sauce. See the recipe for Goudarooni »Ariana Lindquist

Piccolo Pete's Prime Rib

Piccolo Pete's Prime Rib
Prime rib is a beloved Omaha steakhouse specialty. One of our favorite versions comes from Piccolo Pete's, where the meat is rubbed with Italian spices and blasted with high heat to form a flavorful crust.Ariana Lindquist

Prime Rib Sandwich

Sliced prime rib is sandwiched on thick toast under a blanket of rich gravy made from pan drippings at Piccolo Pete's in Omaha. See the recipe for Prime Rib Sandwich »Ariana Lindquist

Steakhouse Chicken Parmesan

Meaty tomato sauce and gooey mozzarella blanket tender breaded chicken cutlets in a classic chicken parmesan from Omaha restaurant Piccolo Pete's. See the recipe for Steakhouse Chicken Parmesan »Ariana Lindquist

Steakhouse Spaghetti Marinara

Chefs at Omaha's Piccolo Pete's flavor the marinara sauce for their spaghetti with beef steak trimmings and pork and beef bones. See the recipe for Steakhouse Spaghetti Marinara »Ariana Lindquist
Bee's Knees

Bee's Knees

Kansas City's Rye restaurant pours this classic, a honey-sweetened gin potion, which gets its effervescence from a splash of rosé champagne.Penny De Los Santos
Infamous Wisdom

Infamous Wisdom

Bright citrus juice and citrus bitters, apple brandy, cherry-flavored liqueur, and bittersweet amaro add layers of complexity to this whiskey drink.Penny De Los Santos
Pedro's Revolver

Pedro's Revolver

At the Grey Plume restaurant in Omaha, dry sherry adds a pretty, floral note to this twist on a whiskey sour.Penny De Los Santos