Sunday, June 26, 2022

The Dish Rewind - Vol. 2 June 2022

Welcome to Vol. 2 June 2022 of "The Dish Rewind," where I highlight some of the past recipes from my many years of sharing recipes on this website.

I hope you'll enjoy this new feature as well as to find some recipes that you may have missed seeing in the past!

To visit and get more details for each recipe, just tap or click on the photo or the title below. To view all of the Rewind Round-ups, tap or click on the link.

So refreshing, this drink was inspired by one I found in an old Martha Stewart magazine. It's a mix of strained sour cherries and lemonade and is definitely more on the tart than sweet side. You may prefer more sugar than I have included, so remember to taste and adjust to your level of sweetness before you stir in the ice. For a nice adult beverage, add a splash of vodka to your glass.

A perfect appetizer, boiled shrimp is layered in with paper thin slices of lemon, red onion, bell pepper, pickled jalapenos and garlic and some whole bay leaves, topped with a vinaigrette dressing and left to marinate. Serve with party picks and a side of quality, sturdy crackers, crostini, or tortilla chips, or spoon over crusty bread.

This gratin, a term used simply to describe a browned crusty topping of some kind, often breadcrumbs, but sometimes other toppings, is fantastic and a great way to present some of that abundant summer squash. Zucchini, crookneck or a mixture of the two will work - first stewed in onion, garlic and cream, then mixed with leftover cooked rice, topped with a Parmesan breadcrumb and baked to a crispy golden brown delicious!

Cooking under a broiler may not be something you think about doing much. Here I've taken chicken legs and thighs, that I basted with olive oil and lemon, and seasoned simply with a bit of Cajun seasoning, garlic powder, salt and pepper and fresh rosemary and first cooked under the broiler before a quick finishing bake in a hot oven. Pictured here with my lady cream peas and tender, buttermilk sour cream cornbread.

If you've never tried zucchini bread before, just think along the lines of carrot cake, because it really is deliciously sweet and truly, but for the little specks of green that are scattered about in the bread, you'd never know you were eating something with zucchini in it. This is a nice tender quick bread, seasoned with cinnamon and studded with walnuts, made using some of that garden bounty of zucchini. This recipe makes two loaves - one to share or freeze, and another to enjoy - and it's a very simple recipe. You don't even need a mixer. 


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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 you can catch up with us on Facebook and Twitter too!

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