Let there be cracklin’. #pig #lsu #gameday #onassignment
Think of the great flavors of buffalo chicken—hot sauce, creamy dressing, tender chicken. Now put it into a blue cheese biscuit. I KNOW RIGHT? Persnickety Biscuit blog contributed her recipe to Southern Cooking for Company—now to figure out whether it goes into entrees or appetizers. And, by the way, biscuit lovers should visit persnicketybiscuit.com—biscuit recipes, beautiful photos. Biscuit heaven!
Last okra, last tomatoes, last wrinkly bell peppers—it’s time to make gumbo base. Turkey gumbo after Thanksgiving, ham gumbo after New year’s Day.
You know that hot artichoke dip everyone loves? This version, submitted to the book by the tumblr blogeress Stovetop to Desktop, has black-eyed peas, and it’s great! Add a few chips, some guacamole with carrot sticks and black bean corn salsa and you’ve got a tailgate or card game.
After a little more than a month’s wait, Nashvillians will finally get to see the premiere season 2 of the James Beard Award-winning series, The Mind of a Chef featuring chefs Sean Brock and Lisa Donovan from Husk Nashville. To be fair, our local PBS affiliate WNPT-Channel 8 recognized that there would be lots of local interest, so they held up airing the premiere until they could find an available prime-time slot to feature it.
You already knew this, but Southern cooking is the flavor of the moment.
We got over a hundred votes in our photo contest! The winner was Laura’s Green Tomato Bread:
Laura wrote to us: “I love making this recipe around this time of year There are always green tomatoes left on the vine that will never ripen before it frosts.”
The recipe, which makes two loaves…
New Post has been published on http://www.pluckys-secondthought.com/green-tomato-cake/
Recipe: Green Tomato Cake
This is a GREAT way to use up those green tomatoes in your garden that just won’t turn red! I know it sounds extremely weird, yet interesting…and it is! And delicious…
Green Tomato Soup from Epicurious
Fried Green Tomato & Pancetta Panini from Williams-Sonoma
Grilled Green Tomatoes with Creamy Basil Sauce from Martha Stewart
Tagliata with Green Tomatoes, Oregano & Mustard from Food Republic
Autumn is here, no more sun and a bugger ton of green tomatoes. Robert was rewarded a small red orb to thank him for helping me with my garden. I interrupt what ever he’s doing to make him fill up my watering can when I’m on the roof…repeatedly…so I give him thanks.
I used this green chutney recipe, but didn’t use any ripe tomatoes because I did not have any. This was grrreat because it used up the surfeit of bitter green gits from the roof and the recipe calls for you to dump everything in a pan and simmer it for ages = very easy. It’s massive cheap, makes loads (everyone’s getting a frigging jar of this at xmas) and tastes great…thankfully…because I HAVE LOADS OF THE STINKY GOOP.
As the nights cool down, any tomatoes left on the vine are probably going to stay green. Southern Cooking turned fried green tomatoes into a “company” dish with a little Belel Chevre goat cheese and a few basil leaves. That’s uptown eating, right there.
Ugly ‘maters, gorgeous recipe from the talented Perre Coleman Magness!
If you know a Southern lady u have probably heard at least one of these sayings come out her mouth!
Pimento cheese—or “p’minnuh cheese” if you prefer. Always a spot in the fridge for a big bowl this time of year. Sandwiches, for dipping vegetables, for stuffing into tomatoes. This version came from a fantastic small-town East Tennessee cook and uses half sharp Cheddar and half shredded Velveeta for a softer, more spreadable consistency. Yeah, shredding Velveeta is no picnic—much easier if you cut it into hunks and freeze it first.