Although perhaps not the most classic of Southern dishes, my “tax break” Southern comfort food dinner starts with a smoky chicken gumbo. Only, if you told a real Southerner that it was gumbo they would probably debate it with you, and they would be right to, since this recipe doesn’t take the time to make a deeply flavorful roux before starting the rest of the soup. So, let’s call it a “gumbo-style” smoky chicken stew. It’s full of smoky, rich, Southern flavors – smoked andouille sausage, smoked paprika coated chicken, sweet red peppers, and cayenne – and served over cheesy, smoked gouda grits for good measure. For dessert, there’s maple corn cake – sweeter and fluffier than a corn bread thanks to the use of corn flour and lots of maple syrup, but still simple and rustic in the best way. Topped with Chardonnay-poached peaches and freshly whipped cream, you won’t even remember why  you needed a break in the first place.

Tax Break // Southern Comfort Food with Cambria

Tax Break // Southern Comfort Food with Cambria

Tax Break // Southern Comfort Food with Cambria

Tax Break // Southern Comfort Food with Cambria

Maple Corn Cake with Chardonnay Peaches and Cream

Serves 8

Ingredients

  • 1 c. corn flour or very finely ground cornmeal
  • 1 c. AP flour
  • 2 tsp baking powder
  • ½ tsp salt
  • 1 stick (8 TBS) of salted butter, at room temperature
  • 1/3 c. plus ¾ c. sugar, divided
  • 2 eggs, at room temperature
  • 1 c. sour cream, at room temperature
  • ½ c. maple syrup
  • ¾ c. Chardonnay
  • 1 lb. frozen peaches
  • freshly whipped cream, for serving

Instructions

  1. Preheat the oven to 350 degrees Fahrenheit. Butter a 9-inch round cake tin all over and line the bottom with parchment paper. Set aside.
  2. In a small bowl, whisk together the corn flour, flour, baking powder and salt until evenly combined. Set aside.
  3. In a medium bowl, beat the butter until light and fluffy, then add 1/3 cup of sugar and beat until fully incorporated. Add the eggs to the butter one at a time, beating thoroughly between additions. Add half of the sour cream to the batter and beat to incorporate, then beat in the maple syrup. Add half of the flour mixture and stir to evenly mix. Repeat with the remaining sour cream and flour mixture, stirring to combine between each addition.
  4. Spoon the batter into the prepared cake pan. Bake for 35-45 minutes, or until a toothpick inserted into the center of the cake comes out clean and the top of the cake is golden brown. Remove from the oven and let cool for 5 minutes, then invert onto a cooling rack and let cool completely.
  5. Before serving the cake, add the remaining ¾ cup of sugar and the Chardonnay to a saucepan. Bring to a gentle simmer over low heat, and simmer until sugar is completely dissolved, about 2 minutes. Add the peaches and cook until peaches are soft and syrup is reduced. Serve the maple corn cake topped with the warm peaches, peach syrup, and fresh whipped cream.

Tax Break // Southern Comfort Food with Cambria

Smoky Chicken “Gumbo”
Serves 4-6.

Ingredients

  • 1 lb boneless skinless chicken breast, cut into bite-sized pieces
  • 1 TBS flour
  • 1 tsp smoked paprika
  • 1 tsp sea salt
  • ½ tsp freshly ground black pepper
  • ¼ tsp cayenne
  • ¼ tsp ground mustard seed
  • 2 TBS vegetable oil
  • 8 oz. smoked Andouille sausage, sliced into rounds
  • 1 medium onion, peeled and finely chopped
  • 3 stalks celery, stems and leaves removed, stalks finely chopped
  • 2 red bell peppers, seeded and finely chopped
  • 2 c. chicken stock
  • One 28 oz. can of diced tomatoes

Instructions

  1. In a small bowl, whisk together the flour, smoked paprika, salt, pepper, cayenne, and mustard seed until evenly combined. Toss with the chicken pieces in a large bowl to evenly coat the chicken and set aside
  2. Heat the vegetable oil in a large dutch oven or saucepan over medium heat. Add the chicken pieces and saute, stirring occasionally, until browned on all sides, about 5 minutes. Add the sliced sausage and cook until it is browned all over and has released much of its fat, about another 5 minutes. Remove the chicken and sausage to a bowl and set aside. Drain all but 3 TBS of the fat from the pan, then return to the heat.
  3. Add the onion, celery, and red peppers to the pan and saute until tender but not browned, about 7-10 minutes. Return the chicken and sausage to the pan, then add the chicken stock and diced tomatoes. Simmer, covered, until chicken is cooked through, about 20 minutes, then remove the cover and continue simmering until the sauce has reduced and thickened, another 20-30 minutes. Serve hot over cheesy smoked gouda grits.

Cheesy Smoked Gouda Grits

Serves 4.

Ingredients

  • 2 c. chicken stock
  • 2 c. whole milk
  • 1 c. grits
  • 8 oz. smoked gouda cheese, grated
  • sea salt and black pepper to taste

Instructions

  1. Add the stock and the milk to a large saucepan and bring to a simmer over medium-low heat. Keep an eye on the pot – as soon as the milk begins to simmer, it will be at risk of boiling over. If it starts to foam up, remove from the heat for 30 seconds and lower the heat before returning the pan to the heat.
  2. Slowly pour the grits into the simmering liquid, whisking vigorously as you do so. Cook the grits over low heat, whisking the whole time, until grits are thick and creamy, about 10-15 minutes. When the grits are cooked, remove from the heat and whisk in the cheese until fully melted, then season to taste with salt and pepper. Serve immediately.

Dining and Cooking