Interested in having an upside down dessert this weekend ? Well, I have two choices for you. If you are a traditionalist, Sally’s classic Pineapple Upside Down Cake may be more of your style. Feeling a little adventurous? How about a Pineapple Upside Down inspired sundae? The cake is perfect for taking on location to a tailgate or picnic. If your party has freezer access, then I would give the sundae a try. Anyone who is a fan of pineapple, cherries, and caramel will find that can’t go wrong with either one!

Pineapple Upside Down Cake
Serves 6

6 tablespoons plus ½ cup (1 stick) unsalted butter, divided
2/3 cup plus 1/4 cup light brown sugar, divided
pinch salt
1 (20-ounce can) pineapple slices, juice reserved
16-20 Maraschino cherries
2 cups all purpose flour
3/ 4 cup granulated sugar
1 tablespoon baking powder
½ teaspoon salt
2 large eggs
¾ cup milk
1 tablespoon lemon juice
1 teaspoon vanilla
½ teaspoon freshly grated lemon zest
¼ teaspoon almond extract

Butter a 9-inch cake pan. Set aside. Preheat oven to 350°F.

Place 6 tablespoons butter, 2/3 cup light brown sugar and pinch of salt in a sauce pan. Cook, stirring, over medium heat for about 3 minutes. Pour the brown sugar mixture into the bottom of the prepared cake pan. Let sugar cool for 5 minutes.

Drain the pineapple slices, reserving ¼ cup of the juice. Pat pineapple slices dry with a paper towel and arrange slices on top of the sugar layer in the bottom of the cake pan. Garnish with cherries. Set pan aside.

In a medium bowl add the flour, granulated sugar, baking powder and salt. Stir to blend. Set aside.

In a separate medium bowl add the eggs, milk, reserved pineapple juice, 1/4 cup brown sugar, lemon juice, vanilla, lemon zest and almond extract. Stir to blend. Add melted butter. Stir. Pour milk & egg mixture into the bowl of flour mixture. Stir until ingredients are just blended.

Pour batter into the cake pan. Bake for 45 to 50 minutes, or until a cake tester comes out clean. Remove cake from oven. Let cool in the pan for 10 minutes.

Run a knife around the edge of the cake. Invert cake onto serving platter. Let cool and serve.

Pineapple Upside Down Sundae Sauce

Makes enough sauce for 2 pint sized sundaes

4 tablespoons unsalted butter

2/3 cup light brown sugar

1/8 teaspoon salt

1/2 cup heavy cream

1/4 cup white corn syrup

1/2 teaspoon vanilla

1/4 teaspoon grated fresh lemon zest

1 cup bite sized fresh pineapple pieces

1/4 cup halved maraschino cherries

1. In a medium sized saucepan, add the butter, brown sugar and salt. Cook over medium heat for 5 minutes, stirring frequently.

2. Add the heavy cream, corn syrup, vanilla and lemon zest.  Cook over medium heat for 4 minutes, stirring constantly.

3. Remove sauce from heat. Put pineapple pieces and cherries on top of a pint of pineapple coconut ice cream.  Pour sauce over the fruit. Serve.

Recipes ©Sally James

Photography ©Taylor Mathis

You may remember the Bacon, Bourbon, and Doughnut Bread Pudding from a few months ago. Bread puddings don’t always have to be sweet. Had a rough Saturday night and need something for your hangover cure? Or are you looking for a great Saturday morning meal to share with your children who don’t quite understand the concept of sleeping in? This savory Bacon and Cheese Bread Pudding is the perfect brunch meal for anyone! Give it a try this weekend and see for yourself!

Bacon & Cheese Bread Pudding
Serves 6 to 8

10 cups bite sized cubes of white sandwich bread
4 tablespoon unsalted butter, plus additional for pan
1 teaspoon salt
3/4 teaspoon coarse ground black pepper
8 large eggs
1 1/3 cups heavy cream
1 cup milk
2 ½ cups grated Cheddar cheese
12 slices bacon cooked and drained on paper towels (reserve drippings)

Butter a large casserole dish. Set aside. Preheat oven to 350°F.

Arrange bread cubes in one layer on a baking sheet. Melt 4 tablespoons butter. Add ¼ teaspoon salt and ¼ teaspoon pepper to the melted butter. Stir. Pour the butter mixture over the bread cubes. Toss the cubes until coated. Bake for 15 to 20 minutes until cubes are toasted. Remove from oven and set pan aside.

In a large bowl add eggs, heavy cream and milk. Stir until well blended. Add cheese, 2 teaspoons bacon drippings, and remaining salt and pepper. Stir. Cut or chop the bacon into bite sized pieces. Add bacon to the milk egg mixture. Stir.

Add toasted bread cubes to the milk egg mixture. Stir until all bread cubes are coated. Let the bread mixture rest for 10 minutes. Pour bread pudding into prepared pan. Bake for 45 to 50 minutes until golden brown and egg mixture is set. Remove from oven. Serve warm or at room temperature.

Recipe ©Sally James
Photography ©Taylor Mathis

Hitting the road and shooting outdoors this summer? Issue 6 has everything you need to know to take beautiful pictures of your food outdoors! Inside this 38 page full color downloadable PDF, you will learn about taking pictures at farmers’ markets, restaurants, picnics, your backyard, and much much more! From hobbyist to professional, there is something that every photographer can take away from this issue. For only $5 you can take your food photography outdoors and on location! Missed out on Issues 1-5? All issues can be found at photographingfood.com

Here is a look inside…

Weekend Slaw is a slaw that you can make on Friday and still have that great crunch and flavor on Sunday. This versatile slaw works well as a side to a grilled entree, as a topper for a sandwich, or as the base to a BBQ salad. Its crunchy texture and vinegary tang is something that the whole family will enjoy throughout the weekend! If you plan on taking the slaw to a summer BBQ or a tailgate, you can make the slaw the night before. Refrigerate in a sealable container overnight and transport in a cooler to your party!

Weekend Slaw

8 cups thinly sliced green cabbage

2 cups thinly sliced red cabbage

2 cups grated carrots

1/4 cup finely chopped red onion

1/2 cup mayonnaise

2 Tablespoons red wine vinegar

2 Tablespoons fresh squeezed orange juice

1 Tablespoon country Dijon mustard

1 Tablespoon sun dried tomato pesto

1 Tablespoon Chipotle Tabasco

1 Tablespoon Worcestershire sauce

1/2 teaspoon salt

1/2 teaspoon grated orange zest

1/4 teaspoon Tabasco

1. Put cabbages, carrot and onion in a large bowl. Toss. Set aside.

2. In a small bowl add the mayonnaise, vinegar, orange juice, mustard and pesto. Stir with a whisk until well blended.

3.Add the Chipotle Tabasco, Worcestershire, salt, orange zest and Tabasco to the mayonnaise mixture. Stir until ingredients well blended.

4. Pour the dressing over the cabbage mixture. Toss slaw until it is evenly coated with the dressing. Let sit for 15 minutes. Serve or store in a sealed container in the refrigerator. Slaw keeps well for several days. Toss again before serving.

Recipe ©Sally James
Photography ©Taylor Mathis

Buttery, oven-roasted creamer potatoes are a great side to any meal. When entertaining on location at a tailgate or campsite, don’t let the lack of oven prevent you from having this tender, garlic-covered side. All you need is a sheet pan, a grill, and two metal bowls. Wash and dry the potatoes before leaving home. Pack the olive oil, salt, and pepper in one sealable container. Pack the butter, parsley, and garlic in a separate containers and transport in a cooler to your tailgate. In only a few minutes, this tender hot butter and garlic-covered side can accompany your steak, kabobs, tenderloin, or any other grilled main dish you desire.

Grilled Red Creamer Potatoes
3 1/2 pounds red creamer potatoes

1/4 cup olive oil

1 teaspoon salt

1/2 teaspoon coarse ground pepper

3 tablespoons unsalted butter, cut into 5 pieces

3 tablespoons chopped parsley

1 tablespoon chopped garlic

1. Bring your grill to medium low heat. Put the potatoes on a metal baking sheet.

Add the olive oil. Toss the potatoes with the oil to cover. Sprinkle the potatoes with the salt and pepper. Toss the potatoes until evenly coated with the seasonings.

2. Put the pan of potatoes on the grill. Close grill. Cook potatoes for 10 minutes. Open grill and turn the potatoes with tongs. Close grill. Cook an additional 10 minutes and open the grill and turn the potatoes. Close the grill and cook for 10 more minutes or until the potatoes are fork tender. Potatoes should be a pink bronze color. Remove potatoes from the grill.

3. Empty the potatoes into a large metal or glass bowl. Add the butter to the potatoes and gently toss until the butter begins to melt. Add the parsley and garlic.

Toss potatoes and cover the bowl with foil and let sit 10 minutes. Toss potatoes and serve warm or at room temperature. Enjoy!

Recipe ©Sally James
Photography ©Taylor Mathis

Can a cocktail be a dessert? What about a dessert becoming a cocktail? This Grownup Vanilla Cherry Ice Cream Float is the answer to these questions. Vanilla flavored cola and Cherry Vanilla Ice Cream added together make a delicious ice cream float. Vanilla flavored cola and cherry infused bourbon make a smooth and relaxing cocktail. When you combine the three ingredients together, you create a dish that could be served at the beginning, middle, or end of the meal!

The Grownup Vanilla Cherry Ice Cream Float comes together quite easily! Add the ice cream to a pint glass. Then pour in the cola and bourbon!

Ice Cream Float
Serves one

1 cup vanilla flavored cola
1/4 cup cherry infused bourbon (recipe below)
2 large scoops cherry vanilla ice cream

In chilled pint glass add the ice cream. Pour the cherry bourbon over it. Top with the vanilla cola. Serve with a long stemmed spoon.

Cherry Infused Bourbon

3 1/2 cups good quality bourbon
2 cups sweetened dried tart cherries

In a large lidded glass jar add the bourbon. Add the cherries. Close lid. Shake until blended. Place the jar on a shaded counter top. Let sit for 7 days, shaking once a day. Strain the cherries from the bourbon. Cover the bourbon and store in a cool, dark place until needed.

Recipe © Sally James

Photography ©Taylor Mathis

I have come to find that you can’t judge a restaurant by its exterior. A plain unassuming brick building will many times have a delicious meal inside that might be easy to miss. With Scott’s that is just the case. Inside this plain looking exterior is a barbeque place that you must make a stop at. You will have to time your stop correctly, though. Scott’s is only open on Thursday and Fridays from 10:30-2:30pm.

Inside, you can order your barbeque several different ways. I decided to go with the chopped platter with coleslaw and potato salad as the sides. In addition to that, I went with a side of brunswick stew. Like any great barbeque place, hushpuppies were a part of the meal!

This was a case of my eyes being bigger than my stomach and I gladly packed up half the box to eat later on. Brunswick Stew and barbeque! It is hard to have a better lunch than that. Like all barbeque found in the eastern part of NC, the thin sauce has a delightful tang to it. Every place will vary in what they put into their secret sauces, but the common denominator is it will be vinegar-based and taste amazing on pulled, chunked, or chopped pork!

If you can’t make it to Goldsboro to try Scott’s for yourself, then this secret recipe sauce can be shipped directly to your door! Click here to find out more.  If you find yourself in Goldsboro and are looking for lunch on Thursday or Friday I suggest giving Scott’s a try.

Thanks to Sara and her lovely parents for introducing me to Scott’s!

2013 is flying by. I am not sure how it is almost the end of May! Before you know it spring will have flown by and it will be summer! In honor of spring being at its peak, Sally came up with this Primavera Pasta Salad. Influenced by the traditional Pasta Primavera, this pasta salad is loaded with crisp sugar snap peas, fresh asparagus, and crunchy squash and zucchini. This pasta salad can stand on its own, but the addition of grilled chicken or shrimp, will transform it from a filling side dish into a complete entree. This pasta salad doesn’t use mayonnaise or heavy cream, so it can stand up to the warmest spring and summer weather! If you are looking for a dish to bring to your next picnic, barbeque, or tailgate, give this dish a try! It can be made the night before, refrigerated overnight and transported in a cooler to your tailgate or picnic!

1.  In a large pot, bring salted water to a boil. Cook pasta according to box instructions to al dente. Drain, Set Aside.
2.  While waiting for the pasta water to boil, put the olive oil and pepper flakes in a medium saucepan. Bring the heat to medium low and cook oil mixture for 10 minutes. Reduce the heat to low and add the onions and garlic. Cook, stirring frequently, for 8 to 10 minutes or until onions soften. Remove pan from heat.
3. Empty the drained pasta into a large bowl. Set aside. Add the asparagus, snap peas, zucchini, squash and peppers to the warm oil mixture. Stir until vegetables are well covered with the warm oil and onion mixture. Add the oil covered vegetables to the pasta. Toss pasta and vegetables until mixed.
4. Add the stock, lemon juice, lemon zest, salt and pepper to the pasta mixture. Toss until the ingredients are well blended.
5. Add the scallions, Parmesan cheese, basil, parsley and chives. Toss until the salad ingredients are well blended. Salad can be served at room temperature or chilled in the refrigerator overnight for service the next day.

Photography ©Taylor Mathis

Recipe © Sally James

In past year’s, I have shown you Sally’s Roses. Here is a look at a few of this year’s blooms.