Friday, April 30, 2010

Weekend Cocktails - Mint Julep

How to make a proper Mint Julep, plus recipes for Skinny Julep and Mint Julep Martini

Mint Julep

It's Kentucky Derby weekend! And for Derby Day, mint juleps are definitely on the menu, with somewhere around 120,000 of the minty sweet bourbon drinks served over the two days at Churchill Downs, though Louisville locals will tell you that it's really a tourist thing.

Doesn't matter. Like the big, brimmed hats that have found their way into tradition, so has the drink, and while Georgia says it was the originator of the Mint Julep, Kentucky lays claim to its popularity for that reason. Despite all that, in the summer's evening and dripping heat and humidity along these Gulf Coast states, you're bound to find somebody, somewhere, consuming a julep, and almost every southern state has its own way of making them.

Here's the basics:


Bookmark and Share

Thursday, April 29, 2010

Grilled Chili Lime Drumsticks

Chili Lime Drumsticks
This recipe was inspired by the Crispy Ginger Lime Chicken Thighs in the newest Everyday Food, Fresh Flavor Fast cookbook from Martha Stewart. I added the chili aspect to it from a recipe I had seen last year in All You magazine, married the two concepts and came up with this.

This is a wonderfully flavorful chicken marinade that could be used for wings, thighs, drumsticks, a spatchcocked or a whole cut up chicken and will work either for the grill or the oven.  I have to say that I was highly impressed with my new grill for my first skin-on chicken - no major flare ups!  Gotta work a bit on temperature regulation, but that'll come in time and learning the exact hot spots on the grill. This is a way bigger grill than my previous ones so I'm like a kid in a candy store, though I am no grill aficionado y'all. Rather I look at a grill as an extension of my oven and stovetop, that just happens to live outside! I'll leave the real grillin' to the experts.


Bookmark and Share

Tuesday, April 27, 2010

My Offerings for Cinco de Mayo

Tex-Mex meets The Keys - a Cinco de Mayo menu offering from Deep South Dish

My Offerings for Cinco de Mayo

Wow, it's right at the end of the month already isn't it? The Kentucky Derby, Cinco de Mayo and Mother's Day are all right around the corner! For Mother's Day, and from someone who cooks ALL the time, here's my menu for Mother's Day. Take your mother (or wife if that applies) OUT to eat to a very nice restaurant! As far as Cinco de Mayo, my menu suggestions may be pretty far from anything authentic and more like Tex-Mex meets the Keys, but that's okay, because it's a menu I like and I hope you do too. For a few more Tex-Mex offerings pop over to this link and scroll the page.


Bookmark and Share

Saturday, April 24, 2010

White RO*TEL Dip

A spicy sausage dip made with Monterey Jack cheese, cream cheese, and Rotel tomatoes.

White RO*TEL Dip

This is another great dip for keeping your guests at bay while you cook out, for football night, your next party, or simply for movie night in with the family. We keep it warm in the crockpot and scoop out single servings into small custard bowls with white corn tortilla chips on the side. Use regular sausage, bump it up with a spicy version, substitute regular, cooked ground beef, or try it with small, cooked shrimp.


Bookmark and Share

Friday, April 23, 2010

Crockpot Carolina Style Barbecue Pork

Slow cooker pork, cooked until tender and dressed Carolina style with a basic vinegar and mustard based sauce.

Crockpot Carolina Style Barbecue Pork

This Carolina Style Barbecue Cheater Pulled Pork recipe came about when recently, I posted over on Facebook a slow, stovetop simmered, cheater pulled pork I learned last summer. It is done on the top of the stove, and produces an incredibly flavored pork The Cajun and I instantly fell in love with. Several Deep South Dish Facebook family members reported they did a similar pork using their crockpots. Well, y'all talked me into investing in a new slow cooker {since the one I owned is at least... ahem... 33 years old} and the first thing I set my mind to doing was some kind of pork barbecue.

I pulled out one of my old slow cooker cookbooks and started off with the intention of doing a plain pulled pork, and then remembered a couple others on Facebook had mentioned Carolina barbecue pork, so I switched gears mid-stream. I found a basic recipe on the Crockpot brand website, then did a bit of research and ended up with this recipe. I'm thinking that the seasoning that I put together would probably have made a great rub to marinade the pork with the night before, so I may try that next time, but I have to say, I loved the flavor when adding it after shredding the pork too.

Now, first off before any Carolina folks get on me... I am a Mississippian and mostly we like a sweet and spicy, and wet, tomato based barbecue pork down here, so just like every other region of this country, our barbecue varies from other regions of the U.S. Heck I even see that depending on where you live in the Carolinas barbecue pork is different! So, in other words, just as I'd never claim authenticity on my Italian Beef for Sandwiches, I'd also never be so bold as to say that this recipe is genuine, authentic, Carolina barbecue pork - only that it is Carolina style or inspired, since it is a basic vinegar and mustard based sauce. Besides, from what I understand, y'all do it different even among yourselves depending on what part of the Carolinas you're from anyway!

I can tell y'all one thing. This recipe may be different from what we do here in Mississippi, but it sure has just the right kind of tang for me for a change of pace. It is just downright delicious! Here's how to make it.


Bookmark and Share

Tuesday, April 20, 2010

Skillet Hot Dog Chili Sauce

A skillet chili, made for hot dogs and with a Cajun-flair, made with ground beef, seasoned with Worcestershire, yellow mustard, onion, hot sauce, Cajun and other herbs and seasonings.

Skillet Hot Dog Chili Sauce

I love hot dogs. Love, love, love. I don't care how they are made, or what's in them, or the scary stories, nope, just don't even want to hear about all that, because I. Love. Hot. Dogs. And guess what? I've tried every kind there is out there and I like the cheap ones the best. I'll eat them boiled, microwaved or pan fried, though for me, they really are best cooked on the grill in my humble opinion, and this yummy hot dog chili sauce only makes the experience better.



Bookmark and Share

Sunday, April 18, 2010

Mimi's Rotisserie Style Sticky Chicken

Turn a whole chicken into a wonderful home rotisserie style chicken, slow roasted, loaded with flavor and as tender as can be!

Mimi's Rotisserie Style Sticky Chicken

There must be a hundred sticky chicken recipes on the internet for how to make a homemade rotisserie chicken, every one different from what I consider to be the original sticky chicken - Mimi's.

Several years back when I had a few extra mouths to feed and was working more than full time, I did the once a month freezer method of cooking. This sticky chicken was one of the most popular chicken recipes back then to make ahead and reserve the meat for casseroles. It's one of the carryovers I have held onto all these years, and that I still love today.

Even this original sticky chicken recipe has taken on a life of its own across the internet as often happens, but it is rarely credited to the original creator of it, Mimi Hiller, who came up with the seasonings and specific method back in the mid-80s.  The chicken slow roasts at 250 degrees for 5 hours. Yes, you read that right - 250 degrees. 5 hours. Which seems to frighten the heck out of some people. Ms. Hiller claims that it's safe however stating that "...anything over 225 degrees is safe as long as the chicken reaches an internal temperature of at least 155 degrees, (which this does, and more) for about 5 hours."


Bookmark and Share

Saturday, April 17, 2010

Baked Spaghetti from Trisha Yearwood

A perfect potluck casserole, this one feeds a crowd! Using a basic tomato based spaghetti meat sauce as a base with layer of spaghetti noodles & cheese, finished with a cream soup topping.

Baked Spaghetti

Baked Spaghetti is a fantastic meal for any day, but most especially for feeding a crowd, making it perfect for potlucks, church suppers and socials.  This one has been a favorite around my house ever since the first time I made it. It comes from the cookbook Home Cooking with Trisha Yearwood, another favorite, and it is simply delicious. Check out the Hot Corn Dip I made from the new cookbook and the Warm Feta and Artichoke Dip I made from her first cookbook. For my review of her latest cookbook, click right here.


Bookmark and Share

Friday, April 16, 2010

Southern Collard Greens with Ham Hocks and Hoecakes

Southern seasoned collard greens with ham hocks and served with hoecakes on the side.

Southern Collard Greens

Collard greens and ham hocks were just meant to be together in my opinion. I mean, is there possibly anything more southern than a big bowl of southern style collard greens, made with ham hocks and a couple of hoe cakes tucked into the corner of the bowl? I absolutely adore collards personally, and really, though you can use a few other types of meats to season them with, ham hocks rule.


Bookmark and Share

Wednesday, April 14, 2010

Southern Cornmeal Hoe Cakes

A classic southern recipe, cornmeal hoecakes are little pan fried cornmeal medallions that are at home as breakfast, as much as they are as a side dish with a mess o' greens, and just about anything else!

Southern Cornmeal Hoecakes

A cornmeal hoe cake, or hoecake, also known as Jonnycakes, is a sort of fried cornmeal flatbread - kind of like if you took cornbread batter and skillet fried it like a pancake. The inside puffs up like cornbread, while the outside gets nice and crispy from frying it in the oil. It's the perfect companion to a mess o'greens, or for breakfast or as a sweet treat when drizzled with a bit of syrup.


Bookmark and Share

Monday, April 12, 2010

Hot Corn Dip

Hot Corn Dip made with Mexicorn, green chilies, jalapenos, Monterey Jack and Parmesan cheeses, and red pepper flakes, is terrific served with corn chips or tortilla chips.

Hot Corn Dip

This Hot Corn Dip recipe from Trisha Yearwood, is one of the most popular posts on my site since I posted it. And for good reason - it is downright yummy! Y'all might have read my previous post where I got a craving for Trisha Yearwood's Hot Corn Dip when Trisha made an appearance on The View to promote her newest cookbook, Home Cooking with Trisha Yearwood.


Bookmark and Share

Sunday, April 11, 2010

Southern Style Green Beans with New Potatoes

Classic southern style green beans made with potatoes, and seasoned with bacon and onion.

Southern Style Green Beans with New Potatoes

Southern style green beans, whether made alone with sauteed onion and bacon, or with the addition of potatoes as show above, are a well loved side dish in this part of the country.


Bookmark and Share

Saturday, April 10, 2010

Warm Feta and Artichoke Dip

Another great recipe from Trisha Yearwood, this warm dip is made with artichoke hearts, mayo, feta cheese and Parmesan.

Warm Feta and Artichoke Dip

This Warm Feta and Artichoke Dip started with Whoopie Goldberg on The View. If you ever watch the show, or know much about Whoopie, you know that she says she is a bit particular about what she eats. Well, when Trisha Yearwood was on show promoting her cookbook, Home Cooking with Trisha Yearwood, she, of course, had some of her featured dishes on the table in front of the couch.


Bookmark and Share

Friday, April 9, 2010

Step by Step Homemade Mississippi Roast Beef Po'Boy with Gravy

How to make a Mississippi style, dressed and pressed, roast beef po'boy, using a freshly cooked roast and homemade gravy.

Roast Beef Po'Boy with Gravy

Po'boys are the mysterious sandwich of the South for sure. Over here in Mississippi we make ours just a tad bit different than our sister state, Louisiana. We have this whole "dressed and pressed" thing we like over this way. You can read more about what exactly a po'boy is, along with a mild southern style hissy fit about what a po'boy is not, right here. I won't rehash all that here.

I recently had a Twitter request for how to make a Mississippi roast beef po'boy start to finish. Besides the general post about what a po'boy is, I have posted how to construct an oyster po'boy, and also an old Mary Mahoney's favorite of mine, a Denver po'boy. I have a shrimp po'boy coming at some point if I can ever manage to get the pictures uploaded before I forget where they are, but the shrimp is built in the same manner as the oyster, except that the shrimp are cooked with this dredge when I make those.


Bookmark and Share

Wednesday, April 7, 2010

Garlic Parmesan Wings

Butter and garlic chicken wings, baked and sprinkled with Parmesan cheese.

Garlic Parmesan Wings

This recipe for Baked Garlic Parmesan Wings was one that, back in my low carb days of eating (oh, yes I did), we LCers used to eat a lot. Chicken wings, and a combo of butter and garlic with Parmesan on chicken wings, was a pretty popular version that everybody loved. The biggest upside of doing a low carb diet is that you do get to indulge a bit in fats!

One day The Cajun and I were visiting at his Mama's house, and she was baking some wings in barbecue sauce for her grandson. My mother in law is the kind of person who would give you the shirt off of her back, so you really have to be careful what you say around her. I happened to mention in passing that I loved barbecue wings and before you know it, she was insisting that I go home with a bag of individually quick frozen jointed wings from her freezer. Yep, that'd be my mother in law!


Bookmark and Share

Sunday, April 4, 2010

Ultra Cheesy Hash Brown Casserole

Move over Cracker Barrel copycats - this is my ultra ultra cheesy hash brown casserole and it started as an accident!

Ultra Cheesy Hash Brown Casserole

This Ultra Cheesy Hash Brown Casserole was born from a mistake, but in the end it proved to be a good mistake. I had been trying to cook through my pantry and freezer to sort of spring clean out the old, so I can bring in the new. One thing that was taking up space and constantly falling out on me when I opened the freezer, was a one pound bag of frozen hash brown potatoes, so I decided to make a hash brown casserole as a side dish for supper one evening.


Bookmark and Share

Happy Easter - Hot Cross Buns



Happy Easter


This recipe for Hot Cross Buns was shared with me by one of our readers. Hope you enjoy it!

Bookmark and Share

Saturday, April 3, 2010

Weekend Cocktails - Pineapple Lemonade Spring Sangria Blanca

A blend of white wine, lemon, pineapple, orange, apple and strawberries, it's a perfect party cocktail for spring and summer!

Pineapple Lemonade Sangria

I just love a good sangria for a party don't you? And this one is perfect for any party you're planning. This goes super fast so double it up, at the least!

You may have seen my Cranberry Pomegranate Holiday Sangria that I posted back around Thanksgiving. Made with a combination of cranberry and pomegranate juices and fruit, apple, orange and lemon, it's a perfect fall and winter sangria.  Well, spring is finally upon us, and so I think it's a perfect time to introduce a Spring Sangria for our weekend cocktails series - lemon, pineapple, strawberries, orange, apple - so fresh and delicious. I just love it!

I used a bottle of Mondavi Woodbridge Chardonnay and a Gala apple for my sangria - use whatever your favorites are. While you're here, be sure to check out our newest addition to the sangria family, Apple Julep Sangria!


Bookmark and Share

Brown Sugar and Mustard Glazed Bone-in Ham with Coca Cola Pan Sauce - Plus Bonus Glazes

A bone-in ham, glazed with mustard and brown sugar, and cooked in a Coca-cola syrup is a traditional southern holiday feature.

Brown Sugar and Mustard Glazed Bone-in Ham

A homemade baked ham is a southern holiday staple. My Mama used to make ham one of two ways. One was with this absolutely marvelous glaze produced by using simply one ingredient - classic Coca-Cola. Ham and Coca-Cola. How much more old fashioned and southern can you get than that? The other was baked in a plain brown paper bag, studded with pineapples and cloves.


Bookmark and Share

Friday, April 2, 2010

My Way Spinach Bake and The Original Spinach Madeline

A classic spinach casserole based on Spinach Madeleine, made with spinach, sauteed vegetables, sour cream and mushrooms.

My Way Spinach Bake

Known by a couple of names with some variations - Spinach Madeleine, Calhoun's Spinach Maria, Spinach Supreme, Spinach Justine, Spinach Gratin, Spinach Pauline, Spinach Dorinne, or just simply Spinach Bake - if you enjoy spinach you're sure to like this. It's really a basic skillet dish made of spinach, seasonings, some kind of cheese, often sour cream, sometimes half and half, milk, or heavy cream, sometimes eggs {though that one is baked} and is sometimes topped with cheese or buttered bread crumbs. Each recipe has its own unique twist and variation.  I've even seen one recipe that uses phyllo!

Spinach Madeline is a holiday favorite for sure - be sure to double the recipe!

As far as how it came about being, I read a gal named Helen over on the Southern Living community boards, said that she was once a guest at the Green Springs Inn in the Tunica Hills of St Francisville, Louisiana, and that the owner and innkeeper, Madeline Nevill, laid claim to the actual invention of Spinach Madeleine many years ago.

Photo Credit: Green Springs Inn

Once she opened the inn with her now late husband, she served it to guests there. A remarkably similar, though slightly different recipe was submitted by someone else though and published at some point in the popular Baton Rouge Junior League cookbook River Road Recipes. I'm not sure in which edition (I own the 1993 edition, which happens to be the 69th printing) the River Road Recipes Spinach Madeline was first published, but they certainly lay claim to it too.  I don't know who gets the original credit to be honest, but I can tell you that Spinach Madeline has taken on a life of its own in popularity down around these parts for sure.


Bookmark and Share

Thursday, April 1, 2010

Easy Cheater Cinnamon Rolls

Cinnamon rolls semi-homemade and made easy using frozen Rhodes bread dough.

Easy Cheater Cinnamon Rolls

I am of the opinion that it is difficult to make a bad cinnamon roll, no matter what recipe you use. Honestly, a good cinnamon roll needs basically three things. Generous amounts of butter, plenty of cinnamon sugar and a boatload of icing. Maybe not for the faint of heart - but we don't eat them everyday now do we? The dough itself is really almost secondary to those things, so I say why not get a little help there?

Rhodes frozen dough is wonderful just for that. Though they do take some planning and time for thawing and rising, they are still a time saver from starting with scratch dough, so I try to have some kind on hand in the freezer. I had recently been working through the freezer trying to use up things and I happened to have a partial bag of Rhodes white dinner rolls that were leftover from making Butterscotch Pull Apart Bread recently. I figured eventually I would just have them as rolls with supper one day, but then I thought, I've made cheater cinnamon rolls before with the Rhodes loaf bread ... why couldn't I do it with the dinner rolls?  I put them into the refrigerator to thaw and the next day, transformed them into these cinnamon rolls.


Bookmark and Share
 
Related Posts with Thumbnails