Recipes from Issue #158 Published Sep 26, 2013 7:00 PM Food Double-fried chicken marinated in an aromatic brine is a specialty of the house at the restaurant Rye KC in Leawood, Kansas. Todd Coleman SHARE 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 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. 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. Creamed Corn Casserole Creamed corn lends a dessert-like lusciousness to this baked brunch dish. Cucumber Pepper Slaw Sliced cucumber is tenderized with kosher salt in this zesty slaw. Cucumber Pepper Slaw » Curried Potato Salad Curried Potato Salad Farmer’s Salad with Beet Vinaigrette This salad is topped with a bright thick sweet-tart pickled beet dressing. Get the recipe for Farmer’s Salad with Beet Vinaigrette » 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. Green Bean and Peach Salad Summer peaches pair remarkably well with sweet caramelized onions and crisp green beans. 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 » 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. Summer Succotash Salad Summer Succotash 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. 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 » 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. Rye’s Red Chili Pulled pork stands in for the burnt ends of barbecued brisket in this robust Kansas City-style bean chili. Get the recipe for Rye’s Red Chili » Tomato-Cheddar Tart Tomato-Cheddar Tart Iced Sugar Cookies Simple, buttery vanilla sugar cookies are a classic; they make great gifts or potluck desserts. 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. 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 » Smoked Tomato Soup Smoked Tomato Soup 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. 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 A rosemary-laced cornmeal crust adds a fragrant, savory dimension to classic apple pie. Get the recipe for Apple-Rosemary Lattice 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. Get the recipe for Blue Ribbon Pecan Pie » Boysenberry Pie Blackberries or raspberries can be substituted for boysenberries in the filling for this jammy pie. Get the recipe for Boysenberry Pie » 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 A cinnamon-spiced sauce of butter and melted caramel candies poured over apples makes a wonderfully sweet, gooey pie filling. Nelson Pear Pie A pie filled with fresh pears, drizzled with cream, and sprinkled with sugar and flour makes an incredibly simple, elegant dessert. Get the recipe for Nelson Pear Pie » Plum Pie Grape jelly intensifies the flavor of ripe plums in this sweet-tart summer pie from Drummond Ranch pie contestant Tracy Harris. 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 » Blue Cheese Wedge Salad Both blue cheese and Italian dressings adorn the classic iceberg wedge salad. Get the recipe for Blue Cheese Wedge Salad » Cornmeal-Crusted Onion Rings Buttermilk-dipped and cornmeal-crusted onion rings are fried extra-crispy at Anthony’s Steakhouse in Omaha. Get the recipe for Cornmeal-Crusted Onion Rings » 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 » Finely ground ham infuses a simple soup with smoky richness in this recipe from Omaha’s Piccolo Pete’s. Get the recipe for White Bean Soup » 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) » 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. 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 » 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. Get the recipe for Piccolo Pete’s Prime Rib » 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 » 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 » 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 » 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. Infamous Wisdom Bright citrus juice and citrus bitters, apple brandy, cherry-flavored liqueur, and bittersweet amaro add layers of complexity to this whiskey drink. Get the recipe for Infamous Wisdom Pedro’s Revolver At the Grey Plume restaurant in Omaha, dry sherry adds a pretty, floral note to this twist on a whiskey sour. MORE TO READ RELATED The Pescatarian Asado: Reframing Argentina’s Native Bounty Jorgelina Mandarina is developing a new restaurant fed by her home province’s famed rivers. 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