Wednesday, April 16, 2014

Skillet Asparagus

Fresh asparagus prepared by butter steaming in a skillet.

How to Prepare Asparagus

I have been a huge fan of fresh asparagus for years and love it just about any way that you can cook it - steamed, blanched, stir fried, grilled, roasted - the marinated bacon wrapped version is mighty delicious and a favorite of mine too.



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Monday, April 7, 2014

Steak and Burger Mushrooms

Button mushrooms, sauteed and reduced in a bordelaise style butter and beef stock sauce, great as a side, on a sandwich or burger, or as a grilled meat topper, perfect for steaks!

Steak and Burger Mushrooms

Not that we ever put our grills up for the winter here in the Deep South, but springtime is prime grilling season for us, because summer is near unbearable standing outside over a hot grill. There's certainly been a lot of grilling going on here already at our new house since we moved in - I'm sure our neighbors think the only cooking we do is on the grill!


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Tuesday, April 1, 2014

Artisan Southern Foods from Box South

Artisan Southern Foods from Box South
Most folks are familiar with monthly food boxes such as CSAs that support fresh and local produce, but in more recent years food box subscriptions have moved more into the gourmet spectrum, bringing unique and unusual, mostly hand-crafted and small batch artisan foods to the masses.

The problem is, there has been a severe under-representation of the South, and especially of the great artisan foods of the South. Box South has solved that with one of the finest offerings of Southern food boxes out there and a monthly subscription that will bring full, retail sized artisan foods from all across the South, right to your own front door.

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Wednesday, March 12, 2014

Braised Chicken Thighs with Onions and Mushrooms

Chicken thighs, seasoned with salt, pepper, Cajun seasoning and rosemary, cooked with mushrooms and onions, and slow braised on the stovetop.

Braised Chicken Thighs with Onions and Mushrooms

Aren't you glad that winter is almost, ever so close to being behind us? I know my friends and family who live in the upper east coast areas are happy to be finally seeing the ground after months of snow. Well... we have a couple of mornings in the 30s and 40s (followed by days in the 60s in between) so I'm sneaking in at least another comfort food dish before we send Old Man Winter packing!


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Monday, March 3, 2014

Slow Cooker Coca-Cola Pork Roast

Slow cooked pork roast in an incredibly tasty gravy, using Coca-Cola Classic and an envelope of onion soup mix. Great for chicken and beef roasts as well!

Slow Cooker Coca-Cola Pork Roast

This pork roast uses that same combination of good ole Co'Cola and dry onion soup mix we love on a beef roast, and the same as that beef roast that is so delicious, so is a pork loin done the same way. Yes, we Southerners like to cook with Coke - which of course includes things like 7-up and Dr Pepper and root beer, of course - because we all know that Coke covers all beverage bases in the South.


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Wednesday, February 19, 2014

Sriracha Spicy Baked Jumbo Shrimp

Sriracha Spicy Baked Jumbo Shrimp - shrimp marinated in a spicy sriracha sauce and baked.

Sriracha Spicy Baked Shrimp

This recipe was intended to be somewhat of a take on classic New Orleans BBQ shrimp, but with a barbecue flavor infusion instead, which is exactly what New Orleans style BBQ shrimp is not.

I know. Confusing isn't it? You can read more about the New Orleans style version on this post, which explains it a bit more.


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CHA! by Texas Pete® Sriracha Sauce


Hot pepper sauce is no secret to the Deep South and many Southerners are well familiar with the North Carolina based Texas Pete® family of wing and hot sauce products. While Sriracha hot chile sauce may be a bit more elusive here in the Deep South, though some of us certainly are familiar with it and do use it, it is certainly highly popular all over the world, including here in the United States.


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Friday, February 14, 2014

Texas Style Chili

Texas style chili, made with a roast, loads of sweet and hot peppers, stewed and Rotel tomatoes and beef stock and beer if you like, heavy on cumin and chili powder and thickened with a slurry of masa harina.

Texas Style Chili

I think the major differences in Texas style chili over what most of us know as chili, is that it is most often made from chopped beef off of a whole roast, like a braising roast, or even venison, rather than ground beef, or heaven forbid, chicken. There are more chilies, whether they are reconstituted dried, powdered or chopped fresh, and it's heavier in cumin and chili powder for heat and never, ever beans cooked in.


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Friday, February 7, 2014

Books of Southern Poetry by Patricia Neely-Dorsey



Update! Congratulations to Patsy who said...
"I'm from Mississippi too. I live in Laurel. I would love the book of poems of Mississippi." ~Patsy H.
Patsy left me her email so she's already been contacted. Thanks so much everybody for participating!

Except for the distinct connection between poetry, romance and food, this post today isn't directly related to food, but with Valentine's Day approaching us, I wanted to share these books of poetry by one of our Mississippi treasures, Patricia Neely-Dorsey. You may recognize Patricia by her widely popular poem entitled "Southern Life" that has often been shared around the net.


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Wednesday, February 5, 2014

Enchilada Casserole

Enchilada Casserole, layered with crushed tortilla chips, cheddar cheese, and a sauce of ground beef, onion and garlic, cream soups, green chilies and enchilada sauce.

Enchilada Casserole

I would imagine there must be a thousand different ways to make this Tex-Mex style casserole that uses tortilla chips instead of corn or flour tortillas, and I've tried quite a few of the variations myself. This recipe was shared by one of our readers Cindy, who gave me permission to share it on our recipe sharing Facebook page. Cindy's version of this popular casserole was the best tasting of all that I have tried.


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