Southern Cuisine

[maytagbear]

Fried chicken---

Peanut oil is good, even better with a tablespoon or two of bacon dripping!!!!!

Lawrence/Maytagbear

 

[whirlcool]

Peanut Oil

And you can fry at a higher temp than any other kind of oil without burning or smoking the oil. That results in a nicer crust on your fried chicken.

 

[frigilux]

Lawrence---I just happen to have a little container of bacon drippings in the fridge! That sounds like a good addition to the peanut oil.

Allen---I don't know that I've ever used peanut oil for frying. I generally use Crisco, as it doesn't leave a frying odor hanging in the house. And it's trans fat-free, now, too. But I understand that peanut oil gives chicken, etc., a nice flavor.

I really liked the red beans and rice w/ smoked sausage last night. And the skillet-cooked cornbread was awesome, but very different than the cornbread I've had before.

So far so good; I like everything I've tried. Now, on to chicken-fried steak...

 

[mrb627]

Biscuit recipe

I love a good biscuit, but have never been able to master the technique.

If anyone knows a good FOOLPROOF biscuit recipe, please share. We also welcome any tips and tricks you might have to add...

Thanks,

Malcolm

 

[peterh770]

Corn bread (not sweet)(made in a cast iron skillet)

Peach cobbler

Sweet potato pie

 

[norgeway]

Biscuits!!

Good ones depend on GOOD FLOUR!! Do not buy generic store brands etc, I use Virginias Best, made by Big Spring Mill, Elliston Va. if you cant get it, try Martha White Self Rising
Here is what I do
Sift 2 cups self rising flour into bowl, do not sift before measuring, add 1/3 to 1/2 cup Crisco,with pastry blender cut in Crisco till like coarse meal, in other words, a little lumpy, add 3/4 cup cold whole ...NOT LOWFAT!!! Buttermilk,stir with a spoon briskly till a soft dough forms, sometimes you may have to add 1/4 cup more if dough looks very dry, turn out on floured counter,knead about 10 or 15 strokes, pat 1/2 inch thick, place on well greased baking sheet, place in 450 oven till brown..Dont believe all that stuff about overworking the dough,I have made them with an electric mixer and kneaded them several minutes just to see if there was any truth to it, nope,they always come out flaky and light!

 

[mrb627]

Sounds Good...

However.... I would consume every last one of these before they had a chance to get cold.

I LOVE a good BISCUIT

Malcolm

 

[magic clean]

May I

add to the recipe collection?

Here is one we enjoy and it is quite simple. From Brooksville Florida

"Corn Pudding"

375f to 425f oven. 45 to 60 minutes. 9" greased baking dish

In a blender or food processor add:

1 lb bag of frozen whole kernal corn....thawed
1 Tablespoon all purpose flour
2 Tablespoons sugar
2 large eggs
1 teaspoon salt
1/2 teaspoon ground black pepper
1/2 cup chopped onion....optional
3/4 cup milk. Whole, lowfat or skim
1/2 stick of butter or margarine, cut into pats

Place all ingredients except butter in a blender. Process until well combined. Pour into pan. Evenly place pats of butter on top. Bake until the top is lightly browned.

Feel-free to add pimento, paprika, chopped green pepper etc. as desired. The basic recipe above is very good as it is. But it is fun to change it up from time to time!

 

[magic clean]

How about a

Buttermilk Pie?

Preheat oven to 325F
You'll need an unbaked 9" Piecrust

In a large bowl combine:

1 cup whole buttermilk
1 tablespoon vanilla or 4 teaspoons of lemon extract
3 large eggs + 1 egg yolk
1/4 cup margarine or butter melted

Add:

1 cup granulated sugar
2 tablespoons flour

Beat for 1 minute with wire whisk or electric mixer

Pour into pie shell and bake 55 to 60 minutes until custard is set and lightly browned. Cool to room temp.

 

[magic clean]

Or a

Magic Chef cake:

350f preheated oven. Greased & floured 13 x 9 pan

In a large bowl; blend well:

2 cups Bisquick or store brand baking mix
1 1/2 cups light or dark brown sugar (packed)
4 large eggs
2 teaspoons vanilla extract

Stir in:

1 cup shredded coconut
1 cup chopped Pecans or Walnuts
1/2 cup chocolate chips

Pour batter into pan. Bake 30 to 35 minutes until set & nicely browned.

 

[tlee618]

Those sound really good Leslie, thanks for sharing them.

 

[wetguymd]

Yummmm

I am going to try the corn pudding tomorrow Leslie.... sounds very good. I have a recipe for corn and macaroni that is simple and easy.

Mix:
1 can corn (undrained)
1 can creamed corn
1 cup dry macaroni
1 cup shredded cheese (monterey jack/cheddar...I use more)
1/2 stick melted butter

Bake at 350 for 45 minutes until slightly brown and set.

 

[spiceman1957]

Maytagbear,

Is Jean Anderson coming out with another book? I seem to hear from you discussing about it. The cookbook is about "meats"
John

 

[maytagbear]

Yes, she is! (and she's 80!!)

Title is Falling Off The Bone, it is about the less tender cuts of meat. Release date is 10-18-10, publisher is Wiley.

Lawrence/Maytagbear

It is available for preorder at Jessica's Biscuit (a/k/a ecookbooks.com.) Link is to ecookbooks.com home page.

http://ecookbooks.com

 

[spiceman1957]

Just ordered it!

I was surprise on how low the price is. I paid over $35.00 for her " A Love Affair for Southern Cooking".
John

 

[frigilux]

Peter---I tried the Paula Deen Cream Biscuit recipe this morning and they were awesome! It's such a simple recipe, too. It's the first time I've ever used self-rising flour. They came out a mile high and light as air. Thanks for the link to that one.

David---I ordered the southern staples cookbook you referenced above. Found it used at Amazon for $3.

 

[washerboy]

Another corn pudding

This is fast and easy; I get request for it when I have to bring a dish for an office potluch and usually someone at the holidays will ask for it.

1 can whole cernal corn
1 can cream corn
1 stick butter/marg. melted
1 8oz container of sour cream
1 egg
1 box jiffey corn bread mix

dump everything in a bowl, mix well, pour into a 9x13 greased dish..bake at 350 until brown on top..about 30-45 minutes. {Do not drain the whole cernal corn}. Sometimes I'll add a table spoon of dehydriated onion and good shake of black pepper. Any how..it's good and folks think you went to a lot of trouble.

 

[58limited]

Norgeway

I made your biscuits this morning - Excellent. Had me a real good Southern breakfast for a change. I usually don't cook breakfast very often. Today I had bacon, southern hashbrowns, and biscuits & gravy. Anyone have a good recipe for Red Eye gravy (coffee is used in it)? I had it once in Tennessee and it was good.

Southern Hashbrowns

Note: I usually don't measure, so I'm trying to approximate everything.

3 medium potatoes, diced (3/8" cubes)
1 small onion, diced
roughly 1/2-3/4 cup flour
Milk
salt and pepper to taste

Boil the diced potatoes until about 1/2 done. Mix flour, S & P, and milk to the consistency of pancake batter. Strain the 1/2 cooked potatoes and put back into pan. Add the onion and batter, and gently mix together so that the potatoes do not break apart.

Preheat a skillet with a couple of tablespoons of bacon grease over medium-high. Spread hashbrown mixture in skillet in a thin (1/2 - 3/4") layer. Turn over with a spatula when the bottom is dark brown, they are done when the other side is dark brown. If you want to cook them a little longer, break up the hashbrowns with the spatula and mix in skillet. Continue browning until desired doneness.

 

[58limited]

Shrimp and Grits

I was first introduced to this in Raleigh, NC at a friend's wedding reception and at a restaurant. I have combined two recipes to get this one. This recipe is good anytime, but really makes for a good breakfast.

Cheese Grits (can be made in advance)

1 qt. chicken stock (vegetable stock also works well)
1/2 lb grits (Not Instant - at my store they are found with specialty foods and are labeled "Polenta")
2 cups heavy cream
1 stick butter
1 1/4 cup white cheddar (grated or cubed)
1/2 cup fresh grated parmesan cheese (optional but is really good)
Salt and pepper to taste

Bring chicken stock to boil. Add salt and grits slowly while stirring with a wooden spoon. When they start to thicken, add cream and butter.Return to a boil, reduce heat, and simmer 45 minutes - 1 hour until grits are tender and smooth and creamy.
Add cheeses and stir until melted and blended. S & P to taste.

Shrimp

2 bacon slices (Those of you in Texas, I recommend HEB brand peppered bacon. It really makes the dish.)
1 lb peeled shrimp (I use small to medium)
1/8 tsp salt
1/4 tsp pepper
1/4 c all purpose flour
1 cup sliced mushrooms
2 tsp canola oil
1/2 c chopped green onions
2 garlic cloves, minced
1 c chicken broth
2 tbsp lemon juice
1/4 tsp hot sauce

Cook bacon in large skillet over medium heat until crisp. Set aside leaving drippings in skillet. In a bowl, sprinkle shrimp with S & P, dredge in flour. Add canola oil to skillet, then add mushrooms and saute for 5 minutes. Add green onions and saute 2 minutes. Add shrimp and garlic, saute 2 minutes or until shrimp are lightly browned. Stir in lemon juice, hot sauce, and chicken broth. Cook 2 more minutes, stirring to loosen particles on bottom of skillet. Crumble the bacon over the top. Spoon shrimp mixture over cheese grits and serve.

 

[magic clean]

Lyle

I made your corn & macaroni casserole. It turned out great. So easy to prepare. Everyone at the table really enjoyed it.

Mark your recipe is next!

Leslie