Tuesday, June 30, 2009

Marinated Corn Salad with Tomatoes

Garden fresh corn, sweet bell peppers, tomatoes and some red onion, combine with a sweet and sour vinegar and oil dressing for a wonderful summer salad!

Marinated Corn Salad with Tomatoes

As far as fresh veggies go, I've sure been enjoying my garden tomatoes This is the first year that I've not had an abundance of fresh green beans and fresh peppers though.

The peppers are way behind thanks to those pesky aphids, and while a couple of them do have some blossoms, the heat is pretty rough on them here lately. Maybe now that July is here we'll start getting some more regular rain to help with that. I guess the trade off is that this year, unlike last year, I have had a lot of tomatoes and cucumbers, so I'm happy about that! Right now is the perfect time of the year to find some great super sweet corn at the farmer's market, or at the very least, in the grocery store, so by all means, although canned works great, use fresh if you've got it!

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Monday, June 29, 2009

Southern Skillet Cornbread

All controversy aside on preferred ingredients for cornbread, in my mind there really is only one thing that truly sets southern cornbread apart. It must be cooked in a screaming hot, cast iron skillet.

Southern Skillet Cornbread

Skillet cornbread is a southern staple. Baked in a preheated, sizzling hot oiled cast iron skillet, it produces a beautiful crunchy crust on the bottom, and that is what makes it so unique. But cornbread in The South can certainly be cause for debate, that's for sure.

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The Great Southern Cornbread Debate

A Southern Born and Bred Southerner's Take on the Cornbread Debate

The truth is ... in my little ole humble opinion, the two things that make cornbread Southern is 1) using a cast iron skillet to make it, and 2) pouring the batter into a very hot cast iron skillet that has been coated in some kind of fat. That's the secret that makes cornbread Southern - that yummy, crunchy bottom. Believe it or not, it's less about the recipe than the method itself. Gasp! Did she really just say that??

Why yes, I did.

And listen, don't you go lettin' people tell you that it's not Authentic Southern Cornbread if it's got sugar or flour in it. That's a myth and you know what I say about that?


If you like the texture flour adds, use it. If you like sugar, add it. If you don't, leave it out. If somebody tries to tell you that it's not "the real deal" with sugar, they are just being haughty, bless their hearts. Ignore them. It's just simply not true.

I can tell you that I know plenty of Southern cooks from waaaaaay back that like at least a little bit of sugar in their cornbread, even if they don't tell anybody about it - and Jiffy cornbread mix, one of the best selling mixes in The South, absolutely has sugar in it - so just don't listen to the naysayers and add some sugar if you like. Personally I think it's just a myth that has been perpetuated over the generations, while all the while Southern cooks were sneaking a bit of sugar in their cornbread when no other eyes were around.

Besides that, corn absolutely loves sugar, and cornmeal is no different. By the way, I'm not talking making cake here folks, so just a couple of teaspoons, maybe even a tablespoon, is plenty.

Likewise for those who say to be Authentic Southern Cornbread it must be made with white cornmeal, not yellow.


Most everybody - and possibly everybody I know - who has grown up, and lived their lives in the vicinity of The Deep South where I am - which quite frankly is just about almost as far south as you can get - uses yellow cornmeal. Walk in the grocery store and you will see hundreds of bags of yellow cornmeal and you'd be hard-pressed to find white, except in a cornbread "mix," so if we use white, it's usually because for some crazy reason, the store was out of yellow cornmeal and we had to resort to a mix.

Which means very simply one thing. How you make cornbread is, of course, completely regionally based. You probably make it the way your mama made it, or the way your neighbors, or your home ec teacher made it. If you're from the part of the Deep South where I am from, you likely use a little flour, a pinch of sugar, and only yellow cornmeal - not white. But then there's this.

When I discovered stone ground cornmeal and it's beautiful texture, I knew that was another element of what made up a real southern cornbread. It really doesn't need much of anything else except a little fat, buttermilk and leavening. No sugar, because the corn is sweet. No flour because the grind gives the cornbread body. It's a secret the mountain regions have known for years and it produces an incredible, delicious, tender, flavorful cornbread!

But... and it's a big but, you ain't finding no good stone ground cornmeal 'round these parts. Nope.

No mills here in South Mississippi, so you have to order stone ground cornmeal in, which isn't cheap. I tried a few different brands and I really love the Great Smoky Mountains Corn Meal. I buy two bags at a time and freeze one. The other must be stored in the fridge. I really like that purchases from their store help to support the park too.

Or... you're just more likely to use what you have available to you, which is the standard milled white or yellow, grocery store shelf cornmeal. Totally different, but not a thing wrong with that either, except that it needs some help with a little flour and yes, maybe even a small bit of sugar.

So in other words, if you are a Southerner, don't be trying to throw down a Southern Shame Card on me or any other Southerner about what you think is or is not right or wrong. I get some Southerners who have said to me that "a real Southerner would [or wouldn't]..." do something that I have done in my recipes, as if I am not a "real" Southerner! Sugah, please stop!! Frankly I think it's just silly to waste energy gettin' all up in arms over things like that anyway, but for some reason certain myths keeps getting perpetuated across the generations and people still feel a need to insist they are the only ones who do something "right." It's a silly fight, so let's just stop it, shall we? It's just food and cooking and your way is always the right way when it comes to your kitchen, but not anybody else's.

Frankly all that matters is finding the perfect for you cornbread, and the three biggest secrets to Southern cornbread is 1) find a good stone ground cornmeal, if you can, otherwise, 2) use a cast iron skillet and 2) pour the batter into hot fat, and, that, is what makes cornbread "Authentic, Real Southern Cornbread."

So now, I don't know about you but I am seriously craving some cornbread, so let's go make a skillet! Right here on my site you can find a more traditional, classic savory version made with bacon fat, a bit of flour and no sugar, or what I call a Southern light version that has just a bit more flour and a tad bit of sugar. I've also got some corn muffins, an amazing honey jalapeno cornbread, and a sour cream version that includes the fabulous Mexican cornbread version too. Why not just try them all?
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Saturday, June 27, 2009

Summer Squash Dressing

Summer squash is mixed with the Trinity of vegetables, cream soup, eggs and fresh bread, for a squash dressing.

Summer Squash Dressing

Here's another recipe you might want to consider for your squash bounty! It's really a basic run of the mill squash dressing that we all pretty much have, this one using toasted bread crumbs. I decided to add in a bit of Trinity and some Cajun seasoning, just to bump up the flavor a bit.

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Friday, June 26, 2009

Weekend Cocktails - Whiskey Sour

I've always loved a whiskey sour - the combination of the sweet simple syrup with the tartness of the lemon juice is just so darned tasty - and just one does me fine.

Now, seeing as I'm not much of a drinker, most of the liquor I have is well, pretty old. I have cathedral ceilings in my family room that extends into the kitchen, so way up on top of the kitchen cabinets in the top of the ceiling is where whatever liquor we have lives. Most of that stuff has been up there since the early 2000s; some even longer. But the whiskey I used in this is found whiskey, so yep ... there's a story here!

Now I don't mean I picked up some bottle off the side of the road somewhere ... but, I guess I need to first backtrack a bit.

Several years ago, my son came home from college with all his "stuff," as college kids do. Well, he's since left, married, had a child and has another on the way, but there were still some things in my spare bedroom that he had left behind. I long ago noticed a bag full of papers - nothing that appeared important, mostly junk mail really, but being one who does not toss any papers without shredding them first - especially pre-approved credit applications, which ironically much of this was - nothing I'd want to just toss either.

Well that bag kept getting pushed back into the corner until not long ago, I got tired of moving that big bag around and decided to just go ahead and get it out of the way. Well lo and behold as I began to work myself through the bag and shred, I noticed that some of the papers were slightly wet and digging further, discovered one slightly leaking, but near full bottle of Jim Beam whiskey.

And another one, never opened. Oh the days of college and frat houses.

So I sat them aside and figured I'd give the bottles to him next time I saw him, but then I thought... maybe I'll just keep 'em! And so, I stuck them up there with the other "aged" liquor.

You'll need some whiskey, fresh lemon juice, simple syrup, a cocktail shaker or like me, a fancy shaker Mason jar, some ice for the shaker jar, and a cocktail glass with more ice. Oh, and some cherries are kinda nice, but totally optional.

Add the simple syrup, lemon juice and bourbon to the shaker jar.

Shake well and strain over a cocktail glass filled with fresh ice.

Top with a cherry. Enjoy! Don't drink and drive.


Whiskey Sour
From the Kitchen of Deep South Dish

1 ounce of simple syrup
1 ounce of fresh lemon juice
2 ounces of bourbon whiskey
Handful of ice cubes, plus extra for the glass
Maraschino cherries, for garnish
Orange slices, for garnish

Place the ice in a shaker, or like me, one of those fancy Mason jars. Add the simple syrup, lemon juice and bourbon. Shake well and strain over a cocktail glass filled with fresh ice. Garnish with an orange slice and cherry and enjoy!

Source: http://deepsouthdish.com

More Weekend Cocktails

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How to Make Simple Syrup

Basic simple syrup mixture for beverages, cocktails and glazes.

How to Make Simple Syrup

This is for a medium thick simple syrup with a 2:1 ratio, which will cover most of your beverage needs - such as lemonade, iced tea, cocktails and coffee. You can also do a 1:1 ratio and a 3:1 ratio, depending on the thickness needed. A thicker ratio would be used in baking for glazes. A thinner ratio might be used for some cold drinks.

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Thursday, June 25, 2009

Meal-in-One Cajun Steak Casserole

Braised steak with vegetables - a meal in one casserole!

Meal-in-One Cajun Steak Casserole

I don't know about y'all, but The Cajun still expects MEALS around this house no matter whether it's hot as Hades or not. He is just not a cold salad, sandwich, wrap, fruit soup, cool food for supper kinda guy.

For this meal, I had removed some steaks from the freezer, but could not bring myself to stand outside in the heat and grill, and pan fried steaks are well, just okay, and then I remembered this steak casserole recipe from another time I made it, sans the veggies. It's from one of my many cookbooks called Cooking with Cajun Women, by Nicole Fontenot of Lake Charles, Louisiana.

The author did not specify the type of steak, but you'll definitely want to use a braising steak for this recipe. My version has a few extra seasonings in it that the original recipe didn't have, and I thought this would be a good time to try out the Country Bob's sauce that I won recently too!

Let's get started.

Place any kind of a braising steak in the bottom of a 9 x 13 inch baking pan, cutting into serving sized pieces. If you choose a round steak be sure to pick an eye or bottom round and not top round. Top round does not give a good result with braising. Sprinkle the steaks with seasoned salt, pepper, Cajun seasoning and paprika.  Splash them with some Worcestershire sauce and Country Bob's.

Dot the top with sliced cold butter and add a layer of sliced potatoes. I added some additional salt and pepper to the top of the potatoes.

Scatter the top with diced onion and chunks of carrots.

Add some sliced green pepper on top, cover and bake at 350 for 1 to 1-1/2 hours. Uncover, and use a wide spatula to remove the vegetables off of the top. Transfer to one side of a platter and place meat on the other side. Serve with a mixed garden salad if desired.

The Cajun - resident carnivore of this house - loves this dish, yes, even the vegetables because of the flavor they pick up while cooking. And that's one of the best things about this dish, you don't have to cook another thing - it's an all-in-one dinner!  Add a salad and you've got a great no fuss meal. Adapt the veggies and amounts as needed for your family - enjoy!

Recipe: Meal-in-One Cajun Steak Casserole

©From the Kitchen of Deep South Dish
Prep time: 10 min |Cook time: 1 hour 30 min | Yield: About 4 to 6 servings

  • 1-1/2 to 2 pounds of braising steak (see below)
  • Generous sprinkling of seasoned salt (like Lawry's)
  • Fresh cracked black pepper
  • Light sprinkle of Cajun seasoning (like Slap Ya Mama)
  • Sprinkle of paprika
  • Couple dashes of Worcestershire sauce
  • Enough All Purpose Sauce (like Country Bob's) to generously coat the steaks
  • 2 tablespoons of cold butter
  • 2-3 potatoes, unpeeled, scrubbed and sliced
  • 1 onion, chopped
  • 2-3 carrots, cut into chunks
  • 1/2 of a green bell pepper, sliced
  • 1/2 cup of beef stock or broth

Preheat oven to 350 degrees F. Cut steak into serving sized pieces and season on both sides with the seasoned salt, black pepper, Cajun seasoning, and paprika; place into a 13 x 9 inch baking dish. Sprinkle a couple of dashes of Worcestershire sauce on top of each steak and coat each with Country Bob's sauce. Cut the butter into very thin slices and scatter across the steaks. In layers, add the potatoes, then onion, carrots and bell pepper. Pour stock around steaks, cover with foil and bake for 1 to 1-1/2 hours, or until tender. Use a wide spatula to remove veggies from the top and set on one side of a platter. Remove steak to the other side. Serve with a side salad, if desired.

~Cook's Notes~

Country Bob's All Purpose Sauce contains tomato concentrate, vinegar, sugar, molasses, onion, garlic tamarind and other seasonings. Substitute any all purpose sauce found with the steak sauce.

Braising steaks are best for this dish. Braising is not recommended for top round (which is often just marked as "round,"), so use an eye or bottom round steak for this dish. You can certainly tenderize any braising steak with a meat mallet or other tenderizer first before seasoning, and cooking time can be increased as needed. Good braising steaks include chuck eye, chuck arm, chuck 7-bone steak, mock tender, chuck tender steak and flat iron. The potatoes are cooked unpeeled so that they hold together better, but feel free to peel them if you prefer.

Variation: Omit the Country Bob's All Purpose Sauce, increase the Worcestershire sauce to 4 tablespoons, and slice a total of 4 tablespoons of cold butter on top.

Crockpot: Place vegetables in the bottom of the slow cooker, add 1/2 cup of beef stock, broth or water. Season the steaks, sprinkle with Worcestershire sauce and Country Bob's sauce and place on top of the veggies. Add slices of butter, cover and cook on low for about 8 to 10 hours or until tender. Remove meat with a wide spatula.

Source: http://deepsouthdish.com

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©Deep South Dish
Adapted from Cooking with Cajun Women Cookbook
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Posted by on June 25, 2009

Images and Full Post Content including Recipe ©Deep South Dish. Recipes are offered for your own personal use only and while pinning and sharing links is welcomed and encouraged, please do not copy and paste post or recipe text to repost or republish elsewhere such as other Facebook pages, blogs, websites, or forums without explicit prior permission. All rights reserved.

Material Disclosure: Unless otherwise noted, you should assume that post links to the providers of goods and services mentioned, establish an affiliate relationship and/or other material connection and that I may be compensated when you purchase from a provider. You are never under any obligation to purchase anything when using my recipes and you should always perform due diligence before buying goods or services from anyone via the Internet or offline.

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Wednesday, June 24, 2009

Hassleback Cheesy Garlic Bread

A decadent buttery garlic French bread stuffed with gooey cheese and sprinkled with garlic powder and parsley. An indulgence for sure.

Hassleback Cheesy Garlic Bread

Now, when I make this Cheesy Garlic Bread, I don't generally do the whole loaf, because, well... it's just me and The Cajun, and I would definitely eat the whole loaf! Besides being a book addict, I am also a lover of bread. All kinds. Especially freshly baked bread. And freshly baked French bread, most especially. And let me tell you. This bread is some kinda good. So if you're feedin' your family, or having a party, go right ahead and make the whole loaf. Since you have other folks to share it with and all.

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Tuesday, June 23, 2009

Stuffed Crab

Stuffed crab, made with fresh lump crabmeat, onion, and bell pepper, seasoned with Old Bay and Cajun seasoning and bound with egg and toasted bread crumbs and baked.

Stuffed Crab

I so love stuffed crabs! My Mama almost always made these from freshly picked crabs and then stuffed the cleaned and sterilized crab shells as I have here, but most folks would just make these into patties, or put them in those aluminum crab shells, which is perfectly acceptable!

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Sunday, June 21, 2009

The First Tomato of the Season

While I confess, I have plucked a couple of the small Romas to toss in a salad here and there, and I did have a few Fried Green Tomatoes too, and I considered having a salad or sandwich with the first of the bigger tomatoes. But ... I could really think of no better way to honor the very first big tomato to ripen from my garden than to eat it, straight up, unadulterated, but for kosher salt, fresh cracked pepper and a dab of real mayo on the side.

Homegrown tomatoes simply put grocery store tomatoes to shame. The aroma and flavor is just amazing... so juicy, so tasty. There just ain't nothin' like it. Mm Mm Mmmmm. I sure hope y'all planted some this year!!

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Chocolate Gravy and Biscuits

A gravy made with flour, cocoa, sugar, butter, vanilla and milk, is best served right over some piping hot biscuits... yes, even if they are straight out of the can!

Chocolate Gravy and Biscuits

Okay. Chocolate and gravy. Two words that you don't likely associate together, so I know this is a totally weird concept. I do!!  But hey, don't knock it till ya try it cuz I tell you what, there are lots of google searches that land here looking for this stuff.  Give it a try and I'm guessing you'll be sold too.

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Saturday, June 20, 2009

Spicy Orange Garlic Shrimp

A nice spicy main dish shrimp dish, with a touch of citrus.

Spicy Orange Garlic Shrimp

A nice spicy main dish shrimp dish with a bit of citrus and made in the skillet. Quick, light and just delish!

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Friday, June 19, 2009

Great Father's Day Meal Ideas

Photo Credit: The Daily Green

Need some ideas to put together a great Father's Day meal? Be sure to check my newest, updated list of great Father's Day recipes by clicking right here!

How about a roast? Do a Chuck Pot Roast on the stovetop, an Oven Braised Beef Eye of Round Roast with Pan Gravy or an Oven Roasted Beef Rump Roast with Mushroom Gravy instead. Add some fantastic Mashed Potatoes, Southern Style Creamed Peas, Southern Style Green Beans, or why not try a refreshing summer salad like Fire 'n Ice Summer Salad? What man would not be thrilled with this special dinner?

Wanna keep it more casual? Take the grilling duties over and have a cook-out for dad with a Grilled Steak made with Cajun Steak Marinade and some Open Roasted Red Potatoes with Rosemary on the side. Or how about an Oven Braised Beef Brisket? Wanna just keep it simple? How about some delicious Crockpot Barbecue Beef, or Yummy Hamburger Sandwiches instead? Or grill up some Backyard BBQ Chicken, or an All American Burger, Country Bob's Cheese Stuffed Burger or Juicy Onion Burgers. Then add a Cold Baked Potato Salad, or a more traditional Southern Style Potato Salad, and maybe some Baked Beans on the side.

Does the dad in your life love veggies? Try his favorite vegetables on a Roasted Summer Veggie & Spinach Salad with Warm Bacon Dressing, or if you have a lot of squash coming in, do some Squash Fries or a delicious Summer Squash Casserole with crookneck squash. Still waiting on those tomatoes to ripen? How about some Fried Green Tomatoes?

Need some dessert ideas? There's a whole list of 'em right here, including Texas Sheet Cake, Homemade Southern Banana Pudding with Meringue Topping, Easy Homemade Southern Peach Ice Cream, Jimmy Carter Cake, the Best Brownies Everor maybe a Fresh Strawberry Pie to name a few!

Nothing appealing here? Just scan through my e-Cookbook or click on that "Past Post" archive in the upper right hand sidebar to browse the past recipe posts by date - you're bound to find something that strikes your fancy!

And later on in the evening, when things have settled down, why not give a Southern Iced Tea Cocktail, Mint Julep, Mojito, or one of my other adult beverages?

Hope you find something helpful and that you have a wonderful Dad's Day with the all of the fathers in your life!!

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Weekend Cocktails - Frozen Pina Colada

Whew! It's soooooo hot down here it's insane. The heat index temperature with humidity factored in was 105 degrees today!

It's been awhile since we've seen a good rain - about a month or near about. I know, I know, back then I was complaining about there being too much rain after days and days in a row of the stuff. Well, seems there is never a happy medium with Mother Nature around here - she either withholds completely or she smothers us. Hmmmm..... sounds like a few relationships I've had before hahaha!

I have literally been having to water my larger containers that are in full sun - like the one with the watermelon - every, single day, and sometimes twice a day! Went out one day this week at about 2 o'clock to find it all drooping all over on the ground! I almost cried because I thought I had killed it! I quickly doused it down with several gallons of water and it recovered thankfully, but I don't want to end up with weird misshapen watermelons, so I've been much more careful to make sure that does not happen again!

Well, I don't care who ya are ... a nice, tall, icy drink really helps to cool things down quick on hot, hot days like we've been havin', when not much else will work, not even cold iced tea! This icy drink really fills the bill and if ya close your eyes you might imagine that you're sittin' on the beach down in Key West. Now I have some mighty fine memories that fit that just fine!

Make it non-alcoholic, or make the adult version ... just watch out for those 'ice cream' headaches!

Frozen Pina Colada
From the Kitchen of Deep South Dish: http://deepsouthdish.com/
  • 1 can of pineapple chunks or slices, with juice
  • 1/2 cup of cream of coconut
  • Juice of one lemon
  • 1/4 cup of sugar
  • 1/2 cup of rum
  • Ice cubes
  • Cherry and/or wedge of pineapple for garnish, optional
Put pineapple into blender and process until pureed. Add the remaining ingredients filling the pitcher with ice cubs. Blend and pulse until smooth. Serve immediately.

Substitute water for rum for a non-alcoholic version.
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Thursday, June 18, 2009

Country Bob's Pepper Jack Stuffed Burgers

Burgers stuffed with Pepper Jack cheese and flavored with an all purpose sauce like Country Bob's.

Pepper Jack Stuffed Burgers

I got this idea from my Mother-in-Law, when she made some stuffed burgers that she had seen in an issue of Woman's World magazine. They were delicious! I had won a couple bottles of Country Bob's sauce, which I had never tried before, and the wheels started turning. I thought, "hey, I'll bet I can make something like this using some of that Country Bob's sauce!" So I took the general idea of that recipe and came up with this one. They turned out excellent and got a big thumb's up from The Cajun.

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Wednesday, June 17, 2009

Grilled or Roasted Vegetable Spinach Salad with Warm Bacon Dressing

Seasonal vegetables, roasted or grilled, make a perfect spinach salad when served with a warm bacon dressing.

Roasted Vegetable Spinach Salad

This is the other salad I promised you the back when I posted those summer salads recently, and boy was it worth the wait. With the weather being so hot, I have been in the salad mode and was thinking that I had not posted a spinach salad. Then I thought... why not take some of the great summer vegetables that are beginning to come in right now - summer squash, corn, asparagus, peppers, green beans, and tomatoes, to name a few - and incorporate them into a classic-style spinach salad! And then, I thought... one of the best ways to bring out the flavors of vegetables is to roast them, and well, this salad was born. And, it did not disappoint.

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Warm Bacon Dressing

A basic warm bacon dressing, great for spinach salad, or just about any salad, anytime.

Warm Bacon Dressing

This is a great dressing for just about any salad, but perfect for my Roasted Summer Vegetable & Spinach Salad with Warm Bacon Dressing.

If you think this sounds yummy, I'd sure it if you'd click to pin it, tweet it, stumble it, or share it on Facebook to help spread the word - thanks!


Recipe: Warm Bacon Dressing

©From the Kitchen of Deep South Dish
Cook time: 15 min | Yield: About 2 servings

  • 6 slices of bacon, reserving 2 slices
  • 1/3 cup of red wine vinegar
  • Juice of one orange
  • 3 tablespoons of honey
  • Pinch of kosher salt
  • 6 turns of the pepper grinder

Cook the bacon until crisp but not hard, remove and set aside. You will be reserving 2 slices for garnish. Add all of the remaining ingredients to the hot bacon fat. Cook and stir over medium heat until it is heated through; hold on low, stirring occasionally.

Roughly chop 4 slices of the bacon and add it into the skillet with the vinegar mixture. Chop the remaining two slices and set aside to reserve for a garnish for your salad.

Source: http://deepsouthdish.com

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©Deep South Dish
Poppy Seed Mustard Vinaigrette
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Posted by on June 17, 2009
Images and Full Post Content including Recipe ©Deep South Dish. Pinning and sharing links is welcomed and encouraged, but please do not repost or republish elsewhere such as other Facebook pages, blogs, websites, or forums without explicit prior permission. All rights reserved.

Material Disclosure: Unless otherwise noted, you should assume that post links to the providers of goods and services mentioned, establish an affiliate relationship and/or other material connection and that I may be compensated when you purchase from a provider. You are never under any obligation to purchase anything when using my recipes and you should always perform due diligence before buying goods or services from anyone via the Internet or offline.

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How to Easily Strip Corn off the Cob

This is the easiest way to strip corn off the cob, whether it's raw or cooked. The cob you see in the picture was roasted whole for my Roasted Summer Vegetable & Spinach Salad with Warm Bacon Dressing so it was hot when I stripped it, but this works just fine for when you are stripping down raw cobs for a recipe. If you're making a dish that needs the thickening of the starches from the corn, be sure to scrape the cob and extract all of those lovely juices!

Take a small bowl and turn it upside down into a larger bowl. You can also use an angel food cake pan or a bundt pan to set the corn on. The center hole holds it perfectly!

Cut the end of the cob so that it will be flat and even. Position the cob in the center of the upside down bowl, and hold the cob in place, using tongs if it's hot!
Then just carefully run a sharp knife down the cob.

Until all of the kernels are extracted.

Everything is in the bowl - and not all over the counter or on the floor!

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Tuesday, June 16, 2009

Meatball and Stuffing Bake

A casserole of meatballs, topped with green peas, a cream soup gravy and stuffing.

Meatball and Stuffing Bake

Well now, I'm here to tell you that there ain't a meat-lovin' man in this country that won't eat this up quicker than the blink of an eye. Well, at least that's the way it goes here at my house anyway.

It's a family pleasing meal and I promise that this dish will disappear so quick, you'll barely remember makin' it! It's a super delicious casserole dish and something different to do with those pre-cooked, frozen meatballs everybody loves having on hand. The Cajun absolutely loves this dish - meat and stuffing? What is not to love??

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Monday, June 15, 2009

Bacon Ranch Cold Baked Potato Salad

Small red potatoes are first baked, then chopped or sliced and tossed with bacon and onion in a mayonnaise, vinegar and ranch dressing seasoning.

Bacon Ranch Cold Baked Potato Salad

I've already shared my just-like-Mama's southern style no-frills simple potato salad but this one here is also a big favorite of mine. Initially, this was my attempt to duplicate a potato salad served at one of our local favorite barbecue hangouts, but since writing the recipe, they've changed their version which has no eggs, is much whiter in color and seems to be heavy in sour cream and mayonnaise.

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Sunday, June 14, 2009

Fried Squash and Squash Fries

Summer squash, sliced or cut into sticks, are tossed in buttermilk, then dredged into a lightly seasoned flour mixture, and quickly fried to crunchy goodness.

Squash Fries

Okay, yeah, I know... squash fries ain't exactly the healthiest way to eat a crookneck squash, but I've been pretty lucky so far with my squash plants {crosses fingers} and so, I'm trying to get a few different recipes up for summer squash. Maybe you shouldn't eat these every day, but I have to say, they sure are good enough to want to!

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