Buttery smoked cheddar grits topped with over easy eggs and fried pork roll with buttery pancakes. I don’t always get a chance to cook a big morning breakfast so when I get that breakfast craving I make it for dinner.
Growing up my great granny would make a big bowl of chicken and dumplings when we came over for holidays and such. I remember loving it but I cannot for the life of me remember much about how it was composed. I’ve been toying around with a recipe for a while now (always making the stock from scratch), but I just wanted to get y’all’s opinion. Should a true southern chicken and dumplings dish have vegetables in the mix? Of course I use a mirepoix in the stock, but I see a lot of folks where the final dish is just broth, meat, dumplings.
Thanks all!
For the record, I’m talking about the flat dumpling style- not the biscuits on top of soup kind.
Biscuits didn't rise as much as I would've liked, but still delivered the gravy.
Alan Thicke's Key Lime Pie - As I mentioned, my next door neighbor Janice brought over a dozen large limes from her tree and left them at my front door. It was such a nice surprise, because her lime tree is visible from my fence, and I've commented once or twice on how I'd love some, as she never really uses them.
So I woke up one morning, went out and there were the limes! Woohoo! My family loves key lime pie and I'm not sure I've ever made a home made one, so now was the time! Here are my notes:
As for taste, both pies were very similar. So tart, but balance perfectly with the sweet. The meringue was also marvelously sweet and a nice topping instead of the whipped cream you sometimes get while dining out. This is a simple but truly delicious summer pie! Thank you , Janice!
Msg, bleu cheese and bacon (black pepper).
It was my girlfriend’s birthday and we ate out a number of occasions during her birthday week so I’ll be posting those meals here.
This was the first of many
Brisket & Fries with a jus and pickled onions and jalapeño and a coleslaw.
Sweet cornbread or no sugar?
Hey,
I confess, I let my iron skillit fall into years of disuse. It is now covered in crud & rust. Can any experts out there give me a detailed step-by-step on how to put it in excellent condition for traditional cooking (meats, cornbread, pancakes etc ?) Thx, y'all!
First time using 50/50 mix of duck fat and canola for the roux. Also first time adding a ham hock. I think I'm gonna keep doing both.
Adapted from this recipe: https://smokinandgrillinwitab.com/crockpot-red-beans-and-rice-slow-cooked-southern-comfort/#wprm-recipe-container-23012
Added a diced red bell pepper, a few shakes of smoked paprika, a smoked turkey leg, and extra cup of water. After the initial 6 hour cook, I mashed up some of the bean with a wooden spoon and left uncovered to cook on low for another hour. Hopefully will thicken more overnight.
I saw Sara Moulton mention this book and I had to have it. A great book just to read. Lowcountry and Southern recipes.