The WSJ had a recent “Slow Foods Fast” recipe of stewed tomatoes on top of smoked cheese grits. This looked good, and I thought would be even better with some shrimp. (Shrimp and Grits is such a Southern classic that I have an entire cookbook of variations on this dish.) It turned out very well. Read More …
We made 2 key lime slab pies at Family Beach Week this year at the Outer Banks for a crowd of 28 (not all of whom ate dessert) and we had most of one left over. This is a good way to make a tasty dessert for a large group. It is easy except for Read More …
For the gravy to go with the Roast Pork, I made a variation of Easy Poultry Gravy. Up to 4 Tbs. of fat from the pork Unsalted butter if less than 4 Tbs. of fat Handful of mushrooms, chopped ¼ onion, chopped 2 cloves garlic, chopped ¼ cup all-purpose flour 4 cups chicken broth (low Read More …
The last dinner I prepared while visiting Nick’s family was a very traditional one of roast pork, smashed potatoes, gravy, and salad. I largely winged everything, but it was all turned out well, and was popular, even with the little girls, who can be picky eaters. The photo shows the 2 smashed potatoes left out Read More …
Carol came back from Greenville, SC with an abundance of fresh peaches, so I turned 1.5 lb. of them into BBQ sauce following a recipe in TastingTable.com. It was good last night with grilled chicken thighs, and I think would be good with grilled pork, ham or bacon. This will make about a quart and Read More …
Yakamein is a popular soup in New Orleans. It is easy to make and tasty. It reminds me of an Americanized version of Pho (although it clearly is derived from a Chinese vs. a Vietnamese soup). Like Pho, people can customize their broth to make it saltier, sweeter, and/or spicier. This version serves 4 and Read More …
Robert Baker was a food scientist at Cornell University. He is most famous for inventing the chicken nugget, and his second best-known invention is Cornell Chicken, a grilled chicken with a simple but somewhat unusual marinade. There are many variations of Cornell Chicken. I started with one in Saveur: The New Classics Cookbook, which was Read More …
This savory pie is adapted from Real Cajun: Rustic Home Cooking from Donald Link’s Louisiana. This makes 1 tart which will serve 6-8. 1 Savory Tart Shell 10-12 oz. good lean bacon, cut into small pieces (I used 10 oz. of Cottage Bacon ) 2 ripe medium tomatoes (the best quality available) Salt and pepper Read More …
This is a Southern breakfast classic, combining Cathead Biscuits and Sausage Gravy .
This version of the Southern breakfast classic is adapted from the Richmond Times-Dispatch. It will make 6 servings. A key issue is how much fat is given off by the sausage. You will need at least a ¼ cup of fat for the gravy. If there is not enough from the sausage, add some butter. Read More …