Cook\'s Country - 2019-06-07

32 COOK’S COUNTRY • JUNE/JULY 2019

HEIRLOOM RECIPE

RECIPE INDEX

Main dishes

Beef, Shiitake, and Carrot Stir-Fry RC

Chicken with Rajas 20

Grilled Chicken Cobb Salad RC

Grilled Swordfi sh with Potatoes and

Salsa Verde RC

Ham and Jack Frittata RC

Hot Sesame Noodles with Pork 11

Israeli Couscous with Tomatoes and

Chickpeas RC

Mustard Pork Tenderloin with

Caulifl ower RC

One-Pan Salmon with Rice, Broccoli, and

Shiitake Mushrooms 27

Pastrami Rachel Sandwiches RC

Pork Gyro 23

Quick Chicken Jambalaya RC

Slow-Cooker Pork Ragu 28

Smoked Chicken Wings 13

Texas-Style Smoked Beef Ribs 4

Tex-Mex Cheese Enchiladas for Two 29

Thai-Style Fried Chicken 10

Tomato Sandwiches 9

Side dishes

Black Beans and Rice 21

Greek Tomato Salad 23

Grilled Zucchini with Red Pepper Sauce 6

Honey Butter Corn 7

Miso 7

Pickled Cucumber and Onion Salad 7

Roasted Potato Salad 9

Breakfast and bread

Mixed Berry Scones 24

Pat-in-the-Pan Buttermilk Biscuits 19

Desserts

Buckeye Candies 15

Fried Bananas 32

Peach Dumplings 16

Raspberry-Lime Rickey Cake

INSIDE BACK COVER

Sauces and seasonings

Easy All-Purpose Barbecue Sauce 27

Asian 27

Bourbon 27

Chipotle 27

Espresso 27

Homemade Greek Seasoning 2

Sichuan Chili Oil 11

FIND THE ROOSTER!

A tiny version of this rooster has been

hidden in a photo in the pages of this is-

sue. Write to us with its location, and we’ll

enter you in a random drawing. The fi rst

correct entry drawn will win our favorite can

opener, and each of the next fi ve will receive

a free one-year subscription to Cook’s

Country. To enter, visit CooksCountry.

com/rooster by June 30, 2019, or write to

Rooster JJ19, Cook’s Country, 21 Drydock

Avenue, Suite 210E, Boston, MA 02210.

Include your name and address. Ann Molavi

of Bar Harbor, Maine, found the rooster

in the February/March 2019 issue on

page 14 and won our favorite inexpensive

stainless-steel skillet.

WEB EXTRAS

Free for four months online at

CooksCountry.com

Lime Yellow Cake Layers

Lime Frosting

READ US ON IPAD

Download the Cook’s Country app for

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purchase a single issue of the magazine. All

issues are enhanced with Cooking Mode

slide shows that provide step-by-step

instructions for completing recipes, plus

expanded reviews and ratings. Go to

CooksCountry.com/iPad to download our

app through iTunes.

FRIED BANANAS Serves 6 to 8 `

Use ripe yellow bananas. Avoid ones

that are green or have begun to turn

black. Serve with store-bought choco-

late sauce, if desired.

4 ripe bananas, sliced 1 inch thick

2 tablespoons all-purpose fl our, plus

¾ cup (3¾ ounces), divided

½ cup (3½ ounces) sugar

½ teaspoon baking powder

½ teaspoon fi nely grated lemon zest

¼ teaspoon table salt

¾ cup whole milk

2 quarts vegetable oil, for frying

1. Toss bananas with 2 tablespoons fl our in
   bowl. Freeze until bananas are fi rm, about
   30 minutes.


2. Whisk sugar, baking powder, lemon
   zest, salt, and remaining ¾ cup fl our
   together in bowl. Slowly whisk milk into
   fl our mixture until smooth batter forms.


3. Set wire rack in rimmed baking sheet
   and line rack with triple layer of paper
   towels. Add oil to large Dutch oven until it
   measures about 1½ inches deep and heat
   over medium-high heat to 375 degrees.


4. Transfer half of bananas to batter and
   stir to coat. Using tongs or fork and work-
   ing with 1 piece at a time, remove bananas
   from batter, allowing excess batter to drip
   back into bowl, then add to hot oil. Cook
   until golden brown, about 2 minutes,
   stirring occasionally and fl ipping bananas
   as needed. Adjust burner, if necessary,
   to maintain oil temperature between
   350 and 375 degrees.


5. Transfer bananas to prepared rack.
   Return oil to 375 degrees and repeat with
   remaining bananas and batter. Serve.

COMING NEXT ISSUE

Summer in Cook’s Country means

Hot Buttered Lobster Rolls, Grilled

Jerk Chicken, and the loveliest Rustic

Tomato Tart you’ve ever seen. We also

visit New Mexico, for a lesson in making

Gorditas, and Ohio, where an afternoon

spent in an Italian American kitchen gave

us the secrets to perfect Eggplant Par-

mesan. And to satisfy your sweet tooth,

we’ll have No-Churn Ice Cream and

classic Pineapple Upside-Down Cake.

We’re looking for recipes that you treasure—the ones that have been handed down in your
family for a generation or more, that always come out for the holidays, and that have earned
a place at your table and in your heart through many years of meals. Send us the recipes that
spell home to you. Visit CooksCountry.com/recipe_submission (or write to Heirloom Recipes,
Cook’s Country, 21 Drydock Avenue, Suite 210E, Boston, MA 02210) and tell us a little about
the recipe. Include your name and address. If we print your recipe, you’ll receive a free one-year
subscription to Cook’s Country.

RC = Recipe Card

Fried Bananas

“These were a favorite dessert in my

town growing up. Some folks served

them with a sweet, lemony sauce,

but my favorite accompaniment was

always a drizzle of chocolate syrup.

Don’t eat them too quickly or you’ll

burn your tongue!”

—MARGIE WAKEFIELD,

Salinas, Calif.