Alabama’s ‘High Chef’ shares the key to her go-to vacation recipe

The Christmas holidays had been at all times a busy time within the kitchen when Alabama chef Kelsey Barnard Clark was rising up.

“That was form of our custom on the holidays is we might all cook dinner collectively,” the 2019 “High Chef” winner and the manager chef and proprietor of Dothan’s KBC restaurant says. “All of us simply form of helped one another do every thing, which was at all times like my favourite factor, was that we had been all in there collectively.”

One of many staples on the household dinner desk in the course of the holidays was – and nonetheless is — Clark’s grandmother June Mayson’s squash casserole, which she topped with a crumbly, tacky panko crust combined with a bit mayonnaise so as to add taste and provides it a pleasant golden glow.

However not simply any mayonnaise.

It have to be Hellmann’s Actual Mayonnaise.

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“All of their recipes — I used to at all times chuckle about this, particularly once I was writing my cookbook — they wouldn’t even say ‘mayonnaise,’” Clark says. “It was simply ‘Hellmann’s.’

“All of my grandmothers had been so brand-specific,” she provides. “(The recipe) would at all times say what model we had to make use of, and for them, it was at all times Hellmann’s mayonnaise.

“And apart from the truth that it’s scrumptious and it tastes great, I believe the custom of it and simply how lengthy it’s been round and that it was a household firm, I believe all of that was at all times one thing that was crucial to my grandparents and their era — simply to make it possible for who they’re supporting is an effective model.”

If you wish to make Clark’s grandmother’s squash casserole at residence for the vacations, she was form sufficient to share the recipe beneath.

Kelsey Barnard Clark makes her squash casserole utilizing her grandmother’s recipe. Hellmann’s Actual Mayonnaise is likely one of the key substances.

Kelsey Barnard Clark’s Grandmother’s Squash Casserole Recipe


· 4 cups onion, sliced skinny

· 6 medium yellow squash, sliced into ½ inch half-moons (equal to roughly 12 cups)

· 3 tsp. salt

· 1 stick butter + extra for buttering dish

· 2 massive eggs, beat

· 1 cup bitter cream

· ½ + ¼ cup Hellmann’s Actual Mayonnaise made with actual, easy & high quality substances

· 1 cup further sharp cheddar, grated contemporary

· ½ cup gruyere, grated contemporary

· ½ cup parmesan, grated contemporary

· 5-8 turns contemporary floor black pepper

· ¼ cup cornmeal

· 1 cup panko breadcrumbs

· Salt to style


· Preheat oven to convection at 400 levels. Soften half stick of butter in a big skillet or Dutch oven over medium excessive warmth and add onions, squash and 1 tsp salt. Let cook dinner down over medium warmth for about 10 minutes. The squash will launch their liquid and the combination will shrink to nearly half its dimension. Decrease the warmth and cook dinner half-hour, stirring regularly and scraping the underside typically. You’ll realize it’s accomplished when it’s golden in colour.

· In a medium-large mixing bowl, combine eggs, bitter cream, mayonnaise, pepper, cheddar and 1 ½ tsp. salt. Gently fold in squash combine, being cautious to not fully mash the squash. Style the combination and add extra salt if wanted.

· Butter a 11×7 inch (2 quart) casserole dish and sprinkle the within with the cornmeal. Pour in squash combine. In a medium-mixing bowl toss collectively panko, parmesan, gruyere and mayo, stirring collectively till it makes a crumble. High casserole with panko combine. Bake in preheated oven for quarter-hour or till golden brown on high, then cut back to 350 for remaining quarter-hour or till effervescent and golden on the perimeters.

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