Tuesday, June 29, 2021

Southern-Style Fried Chicken Livers

Crispy on the outside, tender on the inside, these fried chicken livers get the classic southern fried chicken treatment, with a hot sauce enhanced buttermilk marinade, followed by a dredge in nicely seasoned flour and deep fried.
Crispy on the outside, tender on the inside, these fried chicken livers get the classic southern fried chicken treatment, with a hot sauce enhanced buttermilk marinade, followed by a dredge in nicely seasoned flour and deep fried.

Southern-Style Fried Chicken Livers


I know that some of you ran the other way when you saw the title of this post, but y'all... just like a good beef liver and onions, I love fried chicken livers. But I do understand. The Cajun won't touch those either.

So let's just say that this post is only intended for the common lovers of fried chicken livers.

The rest of y'all, hang on!

Monday, June 21, 2021

Sensation Salad

A mixed garden salad made with romaine and iceberg lettuces, fresh parsley, Romano and bleu cheeses, lot of freshly cracked black pepper and a tangy, lemon-garlic vinaigrette.
A mixed garden salad made with romaine and iceberg lettuces, fresh parsley, Romano and bleu cheeses, lot of freshly cracked black pepper and a tangy, lemon-garlic vinaigrette.

Sensation Salad

This salad is a slight revision of the well-loved salad found in the Junior League of Baton Rouge's River Roads Recipes II cookbook.

While it became more widely known across Louisiana and her sister states from the cookbook, it actually originated as a creation of a now closed, Baton Rouge restaurant called Bob and Jake's, and soon took on a viral life of its own among other local area restaurants.

Sunday, June 13, 2021

Ham and White Bean Skillet


A quick skillet version of white beans and rice with ham, made with canned beans, the Trinity of vegetables and rice.

Ham and White Bean Skillet

Beans and rice are a big deal in the south, always have been really. Back in the day, they were an important part of the dietary needs of the people, because families were large and relatively poor, so any kind of bean was an inexpensive, nutritious and filling dish.

Mostly our beans are slow cooked from dried beans, on the top of the stove, and that's really the way I still love them best to this day. Don't get me wrong. Electronic pressure cookers like the Instant Pot do an excellent job and makes a great pot of beans from dried, but slow-stewed still rules in my book. Fresh frozen sometimes fill in, and though faster, still take a little care to make.  

Friday, June 4, 2021

Egg Biscuits

A tender, fluffy and light classic buttermilk biscuit, made with the addition of an egg.
A tender, fluffy and light classic buttermilk biscuit, made with the addition of an egg.

Egg Biscuits

So, as if I needed yet another entertainment source to distract me, I subscribed to Discovery+ and I have to say, I really enjoy the channel.

One of the first things that I did, was to binge watch one of the new featured shows, Magnolia Table, after which I felt compelled to pick up Joanna Gaines cookbooks. Now, a confession.

As an Amazon Associate, Deep South Dish earns from qualifying purchases. See full disclosure for details.




Hey Y’all! Welcome to some good ole, down home southern cooking. Pull up a chair, grab some iced tea, and 'sit a bit' as we say down south. If this is your first time visiting Deep South Dish, you can sign up for FREE updates via EMAIL or RSS feed, or you can catch up with us on Facebook and Twitter too!

Articles on this website are protected by copyright. You are free to print and sharing via Facebook share links and pinning with Pinterest are appreciated, welcomed and encouraged, but do not upload and repost photographs, or copy and paste post text or recipe text for republishing on Facebook, other websites, blogs, forums or other internet sites without explicit prior written approval.
Click for additional information.


© Copyright 2008-2021 – Mary Foreman – Deep South Dish LLC - All Rights Reserved

Material Disclosure: This site is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. 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 the 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.

DISCLAIMER: This is a recipe site intended for entertainment. By using this site and these recipes you agree that you do so at your own risk, that you are completely responsible for any liability associated with the use of any recipes obtained from this site, and that you fully and completely release Mary Foreman and Deep South Dish LLC and all parties associated with either entity, from any liability whatsoever from your use of this site and these recipes.

ALL CONTENT PROTECTED UNDER THE DIGITAL MILLENNIUM COPYRIGHT ACT. CONTENT THEFT, EITHER PRINT OR ELECTRONIC, IS A FEDERAL OFFENSE. Recipes may be printed ONLY for personal use and may not be transmitted, distributed, reposted, or published elsewhere, in print or by any electronic means. Seek explicit permission before using any content on this site, including partial excerpts, all of which require attribution linking back to specific posts on this site. I have, and will continue to act, on all violations.





Email Subscription DSD Feed