The Third Thursday Community Potluck Cookbook: Recipes and Stories to Celebrate the Bounty of the Moment

By Nancy Vienneau

"Time on the desk with stable foodstuff in achieve fosters neighborhood. that is the promise. From crowder peas with nation ham and lemon herb French dressing to butternut squash and leek lasagna, from Chinese-Italian-American fortune cookies to Cara Cara orange marmalade, the recipes accumulated right here satisfy that promise, coming near near a various assemblage of Nashville folks who know how potlucks carry either sacrament and sustenance." 

John T aspect, director, the Southern Foodways Alliance and coeditor, Southern Foodways Alliance neighborhood Cookbook

Every 3rd Thursday… existence is scrumptious

Grab a plate. Pull up a chair. solid corporation. nice nutrients. No principles. It’s potluck.

When Nancy Vienneau all started an informal potluck celebrating stable foodstuff and goodwill, she had no proposal it might be going powerful 5 years later. The ever-changing team of numerous those who attend have something in universal: a commitment to strong foodstuff. accordingly, each month, a non-scripted parade of seasonally encouraged dishes appears—dishes that draw on elements from the members’ personal gardens, their associates yards, or the farmers’ marketplace. those dishes have fun their provenance and their heritage. Roasted tomato goat cheese tart with Tennessee Bradley tomatoes, Me-me’s chocolate cake inherited from a cherished grandmother’s recipe. fowl baked with clean plums from a neighbor’s tree. Acorn squash full of Southern sorghum and pecans. Pimiento cheese made with neighborhood farmstead cheddar. Crowder pea salad flecked with Benton’s nation ham.

Like a sourdough starter made of flour, yeast, and water, this straightforward get-together has grown right into a energetic, wealthy occasion filled with fascinating parents and meals. among those covers you’ll locate excellent dishes, heartfelt tales, plus assistance and concepts for beginning your individual neighborhood potluck. Did anyone say it’s Thursday?

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Minimize at the diagonal into items. mix with the cooled pintos, crimson onion, and pink bell pepper. Toss good with the Chunky Herbed French dressing. Makes a pleasant great bowl for potluck. Makes 12 servings. *This step could be performed the day earlier than. CHUNKY HERBED French dressing 1 clove garlic, minced three tablespoons finely chopped purple bell pepper three tablespoons finely chopped purple onion three tablespoons finely chopped clean flat-leaf parsley four tablespoons pink wine vinegar Sea salt to flavor Cracked black pepper to style Pinch of crimson pepper flakes 1 cup extra-virgin olive oil In a medium bowl upload the garlic, bell pepper, onion, parsley, vinegar, salt, pepper, and pink pepper flakes. Vigorously whisk to mix. Slowly drizzle within the olive oil whereas whisking to emulsify the dressing. Makes 1 cup. the easiest fried fowl I ever ate got here from a long-gone Nashville eating place known as Cayce’s, domestic of the Honeycrust poultry. There’s no honey within the crust; the identify alludes to its golden crisp coating and gush of salty-sweetness. This recipe recreates that honeycrust goodness. whereas Cayce’s continually butchered and fried the full chook, the recipe works nice for tenders, that are effortless to serve at potluck. HONEYCRUST FRIED chook TENDERS three kilos boneless fowl breast tenders 2 cups buttermilk 1 cup water 2 teaspoons plus 1 tablespoon kosher salt, divided 1 teaspoon plus 1 tablespoon cracked black pepper, divided three cups all-purpose flour 1 tablespoon paprika 1 teaspoon granulated garlic � teaspoon thyme � teaspoon cayenne pepper Canola oil or canola-peanut oil blend Wash the chook and pat dry. In a wide bowl combine the buttermilk, water, 2 teaspoons salt, and 1 teaspoon black pepper. position the chook within the buttermilk tub. conceal and refrigerate in a single day. get rid of the fowl from the fridge. In a wide bowl mix the flour, the rest 1 tablespoon salt, the remainder 1 tablespoon pepper, paprika, garlic, thyme, and cayenne. position a forged iron skillet on medium-high warmth. upload sufficient oil to arrive a 1-inch intensity. Drain every piece of chook and dredge within the pro flour. while the oil sizzles, conscientiously position the bird tenders, dusted of extra flour, into the skillet. don't crowd the pan. paintings in batches if valuable. Tenders will cook dinner three to four mins in line with aspect. position the cooked items on a cord rack to empty. enable the chook relaxation 10 mins sooner than serving. Makes 10 to twelve servings. MAKE IT NASHVILLE sizzling It begun as revenge: a lady fried up the meanest, most well liked, cayenne pepper–doused bird she can make for her carousing guy. grew to become out, he enjoyed that bird and begged for extra. So did every person who attempted it at his eating place. Now, scorching fowl is a Nashville signature dish. Brush this fiery sauce onto a batch of your fried fowl tenders and supply either types on the desk! 2 tablespoons lard or grapeseed oil 2 to three tablespoons cayenne pepper 1 tablespoon paprika � teaspoon sugar 1 � teaspoons salt 1 teaspoon granulated garlic � teaspoon onion powder � teaspoon turmeric soften the lard or hot the oil in a saucepan over medium warmth.

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