In The Kitchen ☕ ️🍽 🍲
Sharing food & recipes has always been deeply ingrained in Southern culture, & I'm a typical Southern cook - but with a lot of Asian & Pacific Rim influence. My…
A classic party snack, but they can be mixed with other similar dry snacks (like Chex Mix) & are also good in place of salad croutons. Whisk together ½ cup vegetable oil with a packet of ranch seasoning, dried parsley, garlic & onion powders, & dill. Pour onto the oyster crackers & immediately toss to coat. Transfer to baking sheet & bake for 15 - 20 minutes, stirring several times.
Thinly sliced fresh okra in a cornmeal batter, shallow-fried until golden & crispy. **UPDATE: First made these in 2017, with yellow cornmeal & a healthy pinch of cayenne pepper. These fritters are so good I actually prefer them to regular fried okra, plus they're faster & easier to make.
The classic dish that's been a part of NOLA for 200 years. Red kidney beans slow-simmered in chicken broth with the trinity, garlic, & smoked ham hock. Seasoned with bay leaves, parsley, thyme, basil, oregano, sage, cayenne, & white pepper. Serve over hot cooked rice & garnish with sliced green onions. **UPDATE: An excellent recipe I've been making for a long time, most often using pinto beans & homemade Cajun seasoning, with sliced andouille sausage & sometimes diced ham. #South #Southern
Chicken halves are dry brined with kosher salt, seasoned with dry rub, then lightly smoked (or grilled on indirect heat). This is low & slow cooking, taking 1½ to 2 hours at 325°, until the thickest part of the thigh reaches internal temp of 165°. #barbecue #BBQ
Country-style ribs (also called country ribs) aren't really ribs – they're actually pork chops that are cut from the front end of the baby backs near the shoulder. This recipe, by Barbecue Hall of Famer Craig "Meathead" Goldwyn, first dry brines & then reverse-sears them. The “ribs” are smoked using indirect heat, then seared over direct heat for a deep smoky flavor. Finish with the sweet-tangy South Carolina mustard BBQ sauce (recipe link given). #barbecue #BBQ
An all-purpose pork rub, but also good on chicken, fish, & vegetables. Developed by Craig "Meathead" Goldwyn, Barbecue Hall of Fame. A good article about dry rubs with explanatory notes about this particular recipe, which uses both brown & white sugars, paprika, garlic powder, black pepper, ground ginger, onion powder, & rosemary powder.
This playful recipe borrows the flavors of sour cream & onion dip, creating a simple yet well-balanced salad with butter lettuce or romaine. Dressing of sour cream, sherry or red wine vinegar, plenty of onion powder, honey, Dijon mustard, Worcestershire, minced garlic, & chives. Garnish it with crushed potato chips right before serving for an additional pop of texture & a nod to its inspiration.
For 2 servings, cook 6 oz dry macaroni with just enough cold water to cover & a pinch of salt. Continue to cook, stirring, until water has been almost completely absorbed & macaroni is just shy of al dente, ≈6 minutes. Stir in 6 oz evaporated milk & bring to a boil. Add 6 oz grated cheddar. Reduce heat to low & cook, stirring continuously, until cheese is melted & liquid is reduced to a creamy sauce, about 2 minutes longer. Can also add some mustard powder or a little knob of butter. #pasta
Easy no-yeast bread made with baking soda for rise instead of yeast, but it still has an aerated, chewy crumb like normal bread. Traditional Irish recipe – no egg or butter, it's better without (read in post). Uses a combination of white & whole wheat flour (for best flavor), baking soda, salt, & buttermilk. Makes one loaf.
Easy summer side dish. Combine panko bread crumbs, grated Parmesan, lemon pepper seasoning, paprika, & salt to taste. Cut squash in ½" slices & toss with EVOO, then with crumb mixture. Place in an even layer on a foil-lined baking sheet. Bake at 400° for 12-14 minutes or until tender. Broil 1-2 minutes to get the coating crispy & golden brown.
This Southern-style recipe features neck bones covered in a light gravy. First season with a spice rub of seasoned salt, black pepper, paprika, garlic powder, & sage. Brown the neck bones on all sides. Place in baking pan & top with sliced onions. Cover with foil & bake at 350° for 1 hour. Uncover & add mixture of flour, water, & chicken bouillon to make the gravy. Cover & bake 1 hour more.
Another simple homestyle dish made with pantry ingredients. Chicken gizzards simmered in broth with mushrooms, onions, carrots, potatoes, & rice. Seasoned simply with salt, black pepper, & bay leaves. *If you have favorite chicken seasonings, use them too. At the end of cooking, sprinkle with sliced green onions & chopped fresh parsley. #Ukranian
A simple homestyle Ukranian dish made with pantry ingredients. Saute diced onions & grated carrots; add a little flour to make a light roux. Add chicken gizzards & water (or chicken broth) & simmer until tender. Seasoned simply with salt, black pepper, & bay leaves; if you have favorite chicken seasonings, use them too. Serve over rice, mashed potatoes, potato gnocchi, noodles, or quinoa.
Black Diamond steak is a type of pre-marinated steak sold by Tyson. This recipe re-creates those deep, dark, savory flavors with plenty of soy sauce, Worcestershire, balsamic vinegar, & onion & garlic powders. #beef
Fresh (or frozen) green beans slowly simmered in chicken stock with a light roux, sauteed onions, garlic, bacon, ham, & potatoes. Seasoned with black pepper & Cajun seasoning. This is an old-school recipe that cooks for a long time. **Be sure to read his Notes at the bottom of the recipe. #South #Southern
Small batch that's easy to make & adds a great punch of bright flavor to so many dishes; see Mary's list of suggestions. For the dressing – apple cider or red wine vinegar, granulated sugar, dried parsley, sea salt or kosher salt, black pepper, & celery seed. Dice some fresh vine-ripe tomatoes, Vidalia onion, & jalapeno (or bell pepper) to taste, then mix in the dressing. Let stand for 1 hour. Store refrigerated in an airtight container for up to several weeks. Makes 3 cups.
A classic South Louisiana dish. Ground beef & pork with onions, celery, bell pepper, garlic, green onions, cubed eggplant, & cooked rice. Seasoned with oregano, basil, thyme, black pepper, optional cayenne, & Cajun seasoning. Top with seasoned breadcrumbs & bake. Serves 12 (13x9 dish?) #South #Southern
Kansas City style sauce is a thick, sweet, & tangy tomato-based mixture. A sizable amount of ketchup is added to sautéed onions & garlic, then combined with molasses & brown sugar (for extra thickness & sweetness), a little vinegar (adds the tartness), & to keep the sugar in check there's mustard, chili powder, black & cayenne peppers for some heat. KC sauce is versatile, it works great on everything from ribs to chicken to beans, or it can be a dip or a baste. #BBQ
Don't limit yourself to ketchup, mustard, & Thousand Island. A colorful & varied collection of sauce recipes—ranch & pestos, a number of variations on mustard & mayo, BBQ, chili & cheese—that will make your next burger stand out from the rest. #grill
This poaching method of starting the chicken in room-temperature water & then cooking at a gentle heat prevents overcooked, dry chicken breast. The poaching liquid with scallion, ginger, & salt becomes a tasty broth (cook the rice in it). Serve chicken over watercress & rice, drizzled with dressing of vegetable oil, lemon juice, white miso, soy sauce, & sesame oil. #Asian-style
Nice collection of dishes for summer grilling season; several are adapted to the oven/broiling if you don't have a grill or the weather isn't cooperating. A whole mix-&-match menu – breads, drinks, dips, salads, plant-based, beef, pork, chicken, lamb, shrimp, salmon, & desserts. (Most of these are Asian-style, but many are not.)