Tag Archives: square table cookbook

Help Ole Miss Win Again!

29 Aug

credit: csssports.com

If you recall, last year, the Catfish and Tasso Savory Cheesecake from City Grocery won 2nd Place in the Tony Chachere 2011 Tailgating Cook-off Competition.

This year, with another recipe from Square Table cookbook in the running–Catfish and Black-Eyed Pea Cakes from Ajax Diner (find the recipe on page 98 of your copy of Square Table and see the recipe video here)–the plan is to win 1st Place.

Winners are chosen by public vote, which means Ole Miss, Ajax and Square Table are depending on you to help the Ajax Diner recipe win. You can vote as many times as you like from now through November by visiting the CSS-Sports.com site and clicking on the Ole Miss recipe listed on the right side next to competing schools (the biggest competitor is currently Alabama).

Help Ole Miss Win Tailgating Recipe Contest

5 Sep

Tony Chachere is searching for the best tailgating recipe from the SEC schools in its 2011 Tailgating Cook-off Competition, and the Catfish and Tasso Savory Cheesecake appetizer at City Grocery, a recipe which highlights both traditional tailgating fare and the restaurants in Oxford, has been selected as a top 12 finalist.

Featured in the Square Table cookbook, the Catfish and Tasso Savory Cheesecake recipe will be in the running alongside other finalist recipes on CSS-Sports (http://www.css-sports.com/pages/tony_chacheres_tailgating_cookoff_vote_here) until Friday, November 11. During this time, the general public will have the opportunity to view and vote on their favorite recipes (you can vote every day).

At the conclusion of the judging period, the top three finalists with the highest number of votes will be declared the “Cook-off Champions”. The Grand Prize Winner and Cook-off Champion with the most votes will be announced November 18. The three Cook-off Champion recipes will be featured in SportsNite this November or December (the “Cook-off Feature”).

If you would like a copy of this recipe and others found in Square Table, order the book through the Ole Miss Alumni office, directly from the Arts Council at www.oxfordarts.com or through Square Books.

St. Patty’s Cabbage Recipe

16 Mar

For St. Patrick’s Day, Beth Ziegenhorn from YAC submitted a story and cabbage recipe for EatingOxford.com readers.

Tradition – Shmadition

 By Beth Ziegenhorn

How to be Meatless on the Greenest Day of the Year.

I’ve recently challenged myself by becoming a vegetarian, but just for the span of the next 40 days. St. Patrick’s Day is my dilemma because it just doesn’t seem like March 17th without corned beef and cabbage. Then I got to thinking about it: What made corned beef and cabbage popular in the first place, anyway? How does one eat cabbage without corned beef? Why would someone want to eat cabbage?

Well, for one, corned beef and cabbage is an Americanized version of the St. Patrick’s Day meal. Brief history lesson: corned beef was made popular in New York bars when it was offered as a “free lunch” to Irish construction workers who were building NYC in the early 20th century. To get this “free lunch” you had to buy a couple of beers or shots of whiskey. That’s how corned beef became known as an Irish food.

Since corned beef and cabbage is now this staple to Americanized-St. Patty’s Day, it still feels necessary to at least eat some cabbage. The good thing is, cabbage is a great source of vitamin C, fiber, vitamins, minerals and antioxidants. It’s also great for weight loss. The only cabbage recipes that I would use come from community cookbooks, and Square Table Cookbook has a smashing Red Cabbage Casserole that’s beyond easy to make and could double as a wonderful accompaniment to corned beef.

Red Cabbage Casserole

(Makes 6 servings)

  • 1 medium red cabbage, shredded
  • 1 small onion, chopped
  • 3 medium apples, peeled, cored and chopped
  • ¼ cup red wine vinegar
  • ¼ cup water
  • 2 tablespoons firmly packed dark brown sugar
  • Freshly ground black pepper to taste
  • 2 tablespoons unsalted butter

Preheat oven to 300 degrees. In a large bowl, combine all ingredients except butter. Place in a large buttered casserole. Dot with butter. Cover and bake for two hours.

*Permission to use the Red Cabbage Casserole recipe granted by the Yoknapatawpha Arts Council. Square Table Cookbook is a community cookbook and a fundraiser for the Yoknapatawpha Arts Council and can be ordered at www.oxfordarts.com/shop. For more recipes check out: aroundthesquaretable.blogspot.com.

Fourth of July Traditions

25 Jun

I was recently approached by Beth Ziegenhorn, the operations coordinator for The Yoknapatawpha Arts Council and a new journalism graduate. Being away from her family for the first time during the coming Fourth of July holiday has made her think about starting her own traditions here in Oxford–starting with a potato salad recipe which she explains below.

How Family Recipes Get Preserved
College graduate keeps tradition for 4th of July.

By Beth Ziegenhorn

It sneaks up on us as we grow up that we enjoy reliving our past. There is a comfort in those family traditions surrounding the holidays. The recognition of this has come after I graduated from college and plummeted into the real world. By securing that first full-time job, moving two states away from my parents, and paying for my own car insurance; all of this happening as we approach for what my family knows as a big holiday- July 4th. Being on my own made me realize this will be the first holiday of many that I will not get to enjoy family traditions.

July 4th for my family was a trip to my Grandparents farm for the holiday weekend. It is a holiday that had certainties of running through the fields to fish in the lake, waiting for the sun to set for fireworks, and barbecuing with the perfect side item of my grandmother’s potato salad. I wanted to make my July 4th celebration a continuation of the traditions I grew up with on the farm, I wanted to make my grandmother’s Potato Salad.

My grandmother doesn’t write down recipes, she has that photographic memory I never inherited, so when I ask her over the phone how to make the potato salad I end up feeling lost in translation. The 4th of July preparation has commenced with less than a month away, and at least 10 guests are all looking forward to home cooking.

After several trials and tribulations with my lost-in-translation potato salad recipe and various resources from the web, I decided to consult our local bookstore. There were all kinds of community cookbooks; it’s like a compilation of grandma’s recipes from across the country captured in one book. It was in the Yoknapatawpha Arts Council’s Square Table Cookbook that I found Shout Hallelujah Potato Salad. Just reading the title made me know I had to try it, the hint of spice into a savory, creamy potato gave a whole new meaning to potato salad.

I knew with the Shout Hallelujah Potato Salad recipe I wouldn’t have my grandmother’s tradition, but I could craft that potato salad to be my own and start making new traditions.


Shout Hallelujah Potato Salad
(Featured in the Square Table Cookbook, p. 60)

5 pounds petite gold potatoes
5 hard-boiled eggs, peeled and chopped
1 4-ounce jar diced pimientos
4 drops Louisiana Hot Sauce
4 ribs celery, chopped
2 teaspoons celery salt
1/4 cup seasoned rice wine vinegar
1 cup sweet salad cube pickles
1 tablespoon olive oil
1 1/2 cups mayonnaise
1/4 cup yellow mustard
1 to 2 jalapeno peppers, seeded and minced
1/2 cup chopped red onion
1/2 cup chopped green bell pepper
1/4 cup chopped parsley
Salt and pepper to taste
Paprika for garnish

In a large pot of salted water over high heat, boil potatoes with skin on until tender, about 20 minutes. Drain in colander and peel off skins with fingers while holding under cold, running water. Cool potatoes, chop into small pieces, and transfer to a large mixing bowl. Add eggs. In a small bowl mix drained pimientos with hot sauce. Add to potato mixture. Add all remaining ingredients except paprika. Do not stir. Mix by hand, mashing some potatoes and leaving others in chunks. Add salt and pepper to taste, transfer to serving platter, and shape into mound with a spoon. Dust with paprika. Cover and refrigerate 3-4 hours.

20-25 servings

Square Table Cookbook is a community cookbook and a fundraiser for the Yoknapatawpha Arts Council and can be ordered on their website.

*Permission to use the Shout Hallelujah Potato Salad recipe granted by the Yoknapatawpha Arts Council

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