|Chicken thighs, simply seasoned and slow cooked in the crockpot with a mixture of pineapple juice, brown sugar and soy sauce, that is thickened and brushed on as a finishing glaze.|
Monday, July 21, 2014
Thursday, July 17, 2014
|Fresh fish, trout pictured here, seasoned simply with salt, pepper, Cajun seasoning and Old Bay, drizzled with butter and dusted with lemon zest, baked and garnished with sliced green onion and fresh parsley. Works well with many fish. Served here with Southern style green beans and parslied potatoes.|
Baked FishYou'll notice that despite being a Mississippi Gulf Coast gal, you don't see a lot of recipes on here for fish. It's not because we don't eat it - we do! Every chance we get. While Mondays are always red beans and rice here in the Deep South, Fridays mean fish, or at least seafood of some kind, thanks to our heavy Catholic population and abundance access to it.
Heck, I'm not even above cleaning them, and the basic rule is that if you catch them, you clean them, and well... it's not a pretty job, though the end result is, of course, fabulous. If you're too skittish for all that, the local fishmongers will sell them to you already cleaned and filleted.
Tuesday, July 15, 2014
|Whole okra, steamed, salted and dipped in butter.|
Steamed OkraSome of you who don't care for okra will not be interested in this recipe at all, but I can tell you that people who love okra, pretty much love it anyway you fix it and I happen to be one of them.
We use it regularly in gumbo here in the Deep South and even folks who aren't real fond of it, consume it that way without blinking an eye.
Friday, July 11, 2014
Southern Field Peas and Snaps - Field peas cooked with green beans and served here with grilled smoked andouille sausage and cornbread.
Southern Field Peas and SnapsIt can be a little bit confusing when a Southerner talks about field peas, because kinda like with butter beans or what we mean when we say "Coke," they might be referring to any one of literally hundreds of Southern field peas.
Field peas, or cowpeas as we also know them, aren't really peas at all. They are beans that grow very well in the South because they are heat and drought tolerant and grow in just about any soil. They're categorized generally in four groups - crowder, cream, black-eyed and field peas, and there are many varieties to be found in each of those categories.
Monday, July 7, 2014
|Mandy Rivers' debut cookbook, South Your Mouth, Tried & True Southern Recipes|
Update! Congratulations to Katherine Kelley who said:
Thank you for your great recipes! You've helped transform this former Yankee now loving life in Mississippi into a respectable Southern cook, and provided loads of laughter as well. My southern-born & bred & fed husband sure is happy!
Katherine, please contact me by Monday, July 14, 2014 at email@example.com with your full name and mailing address so we can get your cookbook to you!
odd to me that I've actually been doing this that long already!
In the beginning there weren't that many of us blogging about food specifically, and most especially about Southern food. Facebook was new, Pinterest and Instagram didn't exist, but all that's certainly changed over the past six years, and I've met many different bloggers along the way through all of those mediums. Some became friends, others came and went, posting for a little while and then fading away, and others, well, you just seemed to connect to right away.
Tuesday, July 1, 2014
|Grilled "Hot Tub" Beer Brats - Bratwurst sausage, braised on the grill in a hot tub of beer, onions and butter, then seared and returned to the tub. Serve on hard rolls, with mustard, onions and pickles.|
Grilled "Hot Tub" Beer BratsNow, yes, right off the bat before some of y'all insist on thinking I don't know, bratwurst ain't exactly a Deep South dish. I do realize that! Once upon a time, you would have been hard-pressed to even find a bratwurst sausage anywhere in The South to save your life. But now that they are everywhere, we Southerners sure do enjoy our share of them.
The first bratwurst I ever ate was in Sheboygan, Wisconsin. I fell in love with them and let me tell you the best ones surely have to be up there in that part of the country. So different from the typical Italian sausage we are used to, I was thrilled when one day Johnsonville brand bratwurst started showing up in the markets here years ago.
Wednesday, June 25, 2014
|A cookie bar made with cherry pie filling and blueberries and drizzled with a powdered sugar glaze.|
Cherry Pie BarsThis is another one of those recipes that kept passing by on my personal Facebook timeline so much that I decided to make it for our Memorial Day celebration with my son and daughter-in-law. Since that holiday is the unofficial beginning of summer and falls right in the midst of crawfish season, they host a crawfish boil every year, along with the usual hot dogs and burgers.
One of my son's closest friends, Brad, is the master crawfish cook, so he always handles the cooking of the crawfish and does an excellent job of it. They sure were good this year! The boil has become a bit of an annual tradition for them and we look forward to it every year, though it was so hot that day, that The Cajun and I didn't stick around too long.
Wednesday, June 18, 2014
|Fresh green beans, slow stewed in the Southern way with cubed or sliced salt pork or fatback. Served here with my Ground Beef Mac and Cheese and Next Day Salad.|
Old Fashioned Slow Stewed Southern Green BeansI make my green beans the same way most of the time - a little bacon, a little onion and a little chicken broth or water. Sometimes, new potatoes are added. Doesn't matter whether they are fresh, frozen or canned - I use the same method for them all, and each of those elements add so much depth and flavor to green beans. I love them.
But when I have the time, this is the way that I love them the most. Fresh green beans, snapped and cooked in the old fashioned way - a low and slow simmer in water, with a little fatback or salt pork and pepper is all there is to it. Once they are done, I like to stir in a tablespoon of bacon fat or butter to add just a little extra richness. Taste them first, then add other seasonings as you like.
Friday, June 13, 2014
|Fresh tomatoes, roughly chopped and marinated in a herb vinaigrette. Serve as is, spoon over a mixed garden salad, use as a garnish with grilled meats, or spoon over individual plates of plain shredded lettuce.|
Marinated TomatoesWith the big move to our new home, I planted a little late this year, and just picked the first of my homegrown tomatoes off the vine in my backyard. They will soon be part of my annual summer ritual.
This year, I was short on time to dig a garden or set up raised beds like before, so I just did a few containers of tomatoes in 5 gallon buckets and planted some herbs, beans and cucumbers right outside the patio door.
Friday, June 6, 2014
|Grilled Huli Huli Chicken, a popular Hawaiian-style barbecued chicken, basted with a honey and brown sugar sweetened, soy and pineapple barbecue sauce.|
Grilled Huli Huli ChickenI don't know about y'all, but the last couple of months I have been busier than a long tailed cat in a room full of rocking chairs! Between buying a new house, moving, renovating the old house for sale and now that summer's rolled around, spending a lot more time with the grandkid's on summer vacation too... I truly don't know if I'm coming or going anymore. I sure could use a vacation of my own - Florida beaches here I come!
If you've ever been on a Florida vacation and done the luau show and dinner somewhere, you have likely had some form of this Hawaiian-style barbecued chicken. I've never been to Disney where we didn't go to one either at the Polynesian Hotel or up the road at the Wantilan Luau at Universal Orlando.
|Luau shots from one of our Orlando vacations!|
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