Hometown Rankin - June & July 2017

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ankin Recipes Strawberry Cheesecake Salad • 16 oz. cream cheese, softened • 1 c. powdered sugar • 2 tsp. pure vanilla extract • 16 oz. Cool Whip • 16 oz. strawberries, sliced • 2 ripe bananas, sliced • 12 oz. raspberries • 3 tbsp. crushed graham crackers In a large bowl using a hand mixer, beat together cream cheese, powdered sugar, and vanilla until light and fluffy. Beat in Cool Whip until combined. Fold in strawberries, bananas, and raspberries. Transfer to serving bowl and sprinkle top with graham cracker crumbs. Frozen Hot Chocolate Cheesecake CRUST • 24 oreos • 6 tbsp. melted butter • 1/4 c. sugar CHEESECAKE • 2 blocks cream cheese, softened • 1/2 c. powdered sugar • 1/4 c. chocolate sauce • 2-3 hot cocoa packs • pinch of salt • 2 c. heavy cream • 1 c. mini marshmallows In a food processor, pulse Oreos until they are fine crumbs. Transfer crumbs to a bowl, then add butter and sugar and stir until combined. The texture should be similar to wet sand. Grease a 9” pie plate and press in the crust mixture. In a large bowl using a hand mixer, beat cream cheese until light and fluffy. Add powdered sugar, chocolate sauce, cocoa packets and salt and mix until smooth. Add about half of the heavy cream and beat until smooth. Add the rest of the heavy cream and beat until very fluffy. Fold in mini marshmallows. Pour cheesecake mixture into the prepared crust. Freeze until solid, about 4 hours. Peaches n’ Cream Lasagna • 8 small peaches, sliced • 1/4 c. sugar • 1/4 c. brown sugar • 1 tsp. cinnamon • 15 graham crackers • 2 c. heavy cream • 1/4 c. powdered sugar • 1 tsp. vanilla extract • 1/4 c. sliced almonds Macerate peaches: In a large bowl, combine peaches, brown sugar, sugar and cinnamon. Toss until the peaches are evenly coated in the sugar. Refrigerate for 30 minutes. Make whipped cream: In a large bowl, combine heavy cream, powdered sugar and vanilla. Beat mixture with a hand mixer until stiff peaks form. Assemble lasagna. In a 8” square baking pan, place graham crackers in an even layer. Spread an even layer of whipped cream over the graham crackers, top with macerated peaches then sprinkle some almonds on top. Repeat three more times. Chill in refrigerated until the graham crackers have softened, about 2 hours. Serve cold. 52 • June 2017
ankin Recipes Drunk & Dirty Beef Tenderloin Marinade • 1 cup low sodium soy sauce • ½ cup bourbon, or other sour mash whiskey • ¼ cup Worcestershire sauce • 2 tablespoon packed brown sugar • ½ teaspoon ground ginger • 4 cloves garlic, cut in half • ½ cup water Main Course • 2 pound beef tenderloin (feeds 4-5 easily) • 2 tablespoon coarsely ground black pepper • 1 teaspoon ground white pepper • ¼ cup vegetable oil Prepare the smoker for an indirect cook at 225-275 degree dome temperature. Add wood chunks and/or chips (oak, pecan, or hickory - don’t overdo it). Combine ingredients down to the garlic with 1/2 cup water and marinate beef for 2-4 hours. Remove beef from the fridge, reserve marinade and cover beef with ground pepper. I don’t measure, I just completely cover both sides with black pepper and then add the white pepper not quite as liberally. Put half the marinade in the refrigerator and add the vegetable oil to the other half, if planning to baste. If not basting put all the marinade in the fridge. Heat the basting sauce to a boil for a few minutes and keep warm on low. Put the roast on the smoker and cook until almost done–1½ to 2 hours, mopping every 20 minutes. When almost done (120 degree internal temp) remove from the grill and bring it up to sear temps (500-600 degrees). Holding with tongs, place the roast back on when grill is 500 degrees or so for about 1 minute per each of the four sides. You’re just trying to get a nice char but not too much. Remove from the grill, tent with foil, and let sit at least 5 minutes (closer to 10 is fine). While resting, bring reserved marinade to a boil for a few minutes then lower to low and reduce by about one quarter. Slice and either drizzle marinade over the slices or serve on the side for guests to drizzle themselves. Flat Iron Steak • 1.5 pound flat iron steak • Cluck and Squeal ‘Beef Specific’ Rub; Cavendar’s Greek Seasoning; Montreal Steak rub; or your favorite steak seasoning Coat steak liberally with the rub and allow it to “melt in” for 45 minutes to an hour, while the steak is coming to room temp. Prepare the grill for a direct cook at 600+ degrees. Sear for 60 seconds per side, then remove while bringing the temp down. Close the vents down and get the temp close to 400 degrees. Finish, flipping as needed to prevent overcooking on any side. Remove when the internal temp reaches 125 degrees (for medium rare). Rest for 10 minutes before thinly slicing against the grain. Simple Salmon • 1 12 oz. skin-on salmon fillet, center-cut • Dizzy Pig Raging River Rub • Dizzy Pig Shaking the Tree Rub • Olive Oil • Big Green Egg Kodiak River Rub Pat the filet dry then liberally coat salmon with the Raging River or BGE Kodiak River rub. Allow to “melt in” for 45 minutes to an hour. Prepare the grill for a 400* direct cook (on an Egg, the grid can be elevated or at the fire ring level). Add any chips (alder, apple, etc.) just before putting the salmon on the grill. If using “Shaking the Tree” rub, add just prior to placing on the grill. Oil the grill surface generously with a rag (or paper towel) soaked in vegetable oil, then place the salmon flesh down (skin up) on the grid. Grill with the dome closed for 2 minutes, then using a thin spatula, flip the filet to skin down and insert a temp probe, if using. Grill for another 5-8 minutes or so - until the internal temp is 120 degrees or until white protein starts to ooze onto the surface of the fish. Remove, cover with foil and rest for 5 minutes before serving. Hometown Rankin • 53
Page 1 and 2: volume 4 number 3 June 2017 message
Page 3 and 4: Hometown Rankin • 3
Page 5 and 6: publisher & Editor Tahya A. Dobbs C
Page 7 and 8: Jason Herrington It means patriotis
Page 9 and 10: dine-in . take-out catering Pit Smo
Page 11 and 12: “When you say, ‘I’m from Bran
Page 13 and 14: After the family invested the twent
Page 17 and 18: Urgent Ortho-Care is expanding to M
Page 23 and 24: Home of the Free Because of the Bra
Page 25 and 26: William Simmie Honea, Jr. Hometown:
Page 27 and 28: April 6 - Pelahatchie Baptist Churc
Page 29 and 30: Anh Giang Edwards, OD Melissa R asm
Page 31 and 32: Vihaan Mahajan I love that he plays
Page 33 and 34: Serving our county Phillip Sandifer
Page 37 and 38: : architects : engineers : interior
Page 41 and 42: Mississippi Blood Services offers a
Page 45 and 46: “Every single person on staff is
Page 47 and 48: Anyone that has ever lost a loved o
Page 49 and 50: So a few weeks ago, I was in our ba
Page 51: Hometown Rankin • 51
Page 55 and 56: Annual Luncheon march 30 • Richla
Page 57 and 58: From nose to toes we’ve got you c
Page 59 and 60: Love is an incredible & powerful fo
Page 61 and 62: Knowing that being placed on a tran
Page 69 and 70: Updates to the park over the years
Page 77 and 78: Moving to Rankin County was a wonde
Page 83 and 84: Call us to schedule your next visit
Page 85 and 86: It certainly felt like Matt Withrow
Page 89 and 90: From a very young age, Becca’s fa
Page 91 and 92: her neighbors to recycle as much as
Page 97 and 98: Highland Bluff Elementary Each year
Page 99 and 100: Pisgah High Before we complete fina
Page 101 and 102: Pelahatchie High Partnered with Get
Page 103 and 104:
C M Y CM MY CY CMY K Hometown Ranki
Page 105 and 106:
Retirement, Assisted Living, Memory
Page 107 and 108:
KD’s Furniture Great Selection of
Page 109 and 110:
Hometown Rankin • 109
Page 111 and 112:
Page 113 and 114:
Page 115 and 116:
NEW YEAR NEW LOCATION NEW EQUIPMENT
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Hometown Rankin - June & July 2017

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