Well this will wind up 2008. I can’t help but wonder if yours went by as fast as ours did. It was both good and bad. Betty had heart surgery on the 12th of December, and she is up and going strong. I finally got our new smoker finished and used it four times. It worked well and looks good. Now it is up to me to make championship Bar-B-Q again. I will be going down in Alabama the 17th of January to be certified as a K.C.B.S. judge and in Georgia the 3rd of April and finish my judging to be certified with M.B.N. I plan on entering 3 or 4 contests that are close to home. I can’t foresee being able to get enough help that can afford to be off many 5 or 6 day stretches. Most of the teams are at least 4 people. I will be getting into all phases of Bar-B-Q’ing after the first of the year. And make each of you that are interested a great Bar-B-Q’er.
I have always been told that it was bad luck not to have Black Eyed Peas and hog jowl for New Year’s Day. I have no idea where that came from but I don’t want to take a chance on it. So here is what I will do.
It’s a must for New Year’s Day to be able to ward off bad luck, bring good luck and have a happy life. You must start off the New Year with hog jowl, black eyed peas, fried cabbage and hot buttered cornbread!!!
Get some smoked hog jowl
Black eyed pea’s - frozen, canned or dry (if dry soak overnight in water)
Head of cabbage
Onion
A bunch of green onions
In a cast iron pot (or whatever) put 1 Tablespoon of hog lard (or whatever). Cut jowl into 1 inch blocks when the lard starts to smoke drop in the meat cook until most of the grease is cooked out. Then dump in the peas and cover about 1 inch. Bring to a boil and then turn down to a good simmer. Cook until soft. When they are about done, add salt to taste.
Fried cabbage
Cut cabbage to about the size of a match folder. Chop some onion. Add a Tablespoon of hog lard to your cast iron skillet. Drop onion in first, stir a couple of rounds and add cabbage. Then add about 1/2 cup water and cover with enough heat to keep it steaming for about 10 minutes. Then remove the lid, cook the water all out, being careful not to burn.
Here’s wishing YOU the best of luck throughout the coming year,
DAVE
Tuesday, December 30, 2008
Friday, December 19, 2008
Fruit Cake
Fruit Cake - Unbaked
1 pound graham crackers
1 Cup pecans (toasted)
8 oz. seedless raisins
8 oz. candid mixed fruit
1 pound dried figs
1/2 Cup maraschino cherries
1 pint whipping cream
1 teaspoon rum flavor
1 teaspoon vanilla extract
Make crumbs of graham crackers. I place all of the fruit, marshmallows and nuts in food processor and cut to where the cherries are about 1/4 there size, but not too fine. Now add the vanilla and rum flavor. Then fold the fruit and cracker crumbs in. Whip the cream until it stands up good then fold it together. Now fold in the whipped cream.
I take a 5X4X9 loaf pan and line with aluminum foil that is large enough to seal it. When packed, I would use the back of a tablespoon to smooth the top.
You can lay a cloth on top with some rum on it and seal and place in the fridge for 24+ hours. When I serve, I slice about 1/4 inch thick and cut that piece in half. Then place a heaping tablespoon of whipped cream on one half then place the other slice on top with a heaping teaspoon of whipped cream in the center. Dust lightly with powdered sugar and sprinkles.
1 pound graham crackers
1 Cup pecans (toasted)
8 oz. seedless raisins
8 oz. candid mixed fruit
1 pound dried figs
1/2 Cup maraschino cherries
1 pint whipping cream
1 teaspoon rum flavor
1 teaspoon vanilla extract
Make crumbs of graham crackers. I place all of the fruit, marshmallows and nuts in food processor and cut to where the cherries are about 1/4 there size, but not too fine. Now add the vanilla and rum flavor. Then fold the fruit and cracker crumbs in. Whip the cream until it stands up good then fold it together. Now fold in the whipped cream.
I take a 5X4X9 loaf pan and line with aluminum foil that is large enough to seal it. When packed, I would use the back of a tablespoon to smooth the top.
You can lay a cloth on top with some rum on it and seal and place in the fridge for 24+ hours. When I serve, I slice about 1/4 inch thick and cut that piece in half. Then place a heaping tablespoon of whipped cream on one half then place the other slice on top with a heaping teaspoon of whipped cream in the center. Dust lightly with powdered sugar and sprinkles.
Thursday, December 18, 2008
Christmas Cookie Balls
Merry Christmas to You and Yours
ONLY SEVEN DAYS UNTIL CHRISTMAS !
This year has come and gone so fast. We did not put up very many lights this year because I did not have the time or help to do it. While it was nice weather, I worked on our Lil’ Red Barn Smoker because I could stand on the ground and do it by myself. I have spent the last two weeks running back and forth to the hospital and Drs offices. Betty had to be cleared by 4 or 5, then go to post op before her surgery that was last Friday. She had her aorta repaired. They went in and put in a (BOOT) ha! before she had a blowout.
She came home Monday and is up and going now. We do a little thing that is a lot of fun. We do a Twelve Days of Christmas where we each have a little something to open each day for twelve days. When I first started it, I got a clay flower pot and placed a small tree limb in it. I found a small bird and two plastic pears. At first she didn’t have the faintest idea what it was. I had to tell her that it was a partridge in a pear tree. If you could see it you would know why she didn’t. It is a lot of fun. I guess I could say that is the highlight of our gift opening. We place them in a gift bag at each side of our tree and we each pick a bag.
Last year we had 6 trees and this year only one. As I was picking out what ornaments that I was going to use, I placed the others on a table in a pile. When I backed off to look at our tree I looked at the pile. It was out of this world. So I placed a square table in the corner and raised the back corner 6 inches and clamped some Styrofoam around the edges and covered it with a Christmas tablecloth. I then piled the ornaments on it. I think it really looks good.
We have a 3 car garage that is finished as a party room. One end is in field stone with a fireplace and a band stand. Behind it is our test kitchen and pantry, and it is 10ft x 33 ft.
I have just finished making a batch of Christmas cookies. So here is the recipe:
Merry Christmas and a Happy New Year
BETTY –n- DAVE
The Country Cooks
------------------------
Cookie Balls
1- stick of real butter
1 box red velvet cake mix
1- 8 oz pack cream cheese
1/2 cup chopped nuts (I use pecans and toast them first.)
1- large egg
Have butter and cheese at room temperature and cream.
Add the egg. Mix then add nuts and mix. Now add the cake mix a little at a time. (NOTE: it will be stiff.) Place into a Zip-lock bag and refrigerate until chilled.
Preheat oven to 425 degrees Fahrenheit.
Spray baking sheet lightly with Pam. Then, with your hands now, pinch off a piece a little smaller than a golf ball and roll in your hands until round. Then roll in multi-colored sprinkles and place about 1 inch apart. Bake for 14 minutes. If you are going to ice them do it while they are HOT. If you do not want the nuts, leave them out.
It should make about 4 dozen cookies.
(Note) Better make a double batch, they will go fast!!
ONLY SEVEN DAYS UNTIL CHRISTMAS !
This year has come and gone so fast. We did not put up very many lights this year because I did not have the time or help to do it. While it was nice weather, I worked on our Lil’ Red Barn Smoker because I could stand on the ground and do it by myself. I have spent the last two weeks running back and forth to the hospital and Drs offices. Betty had to be cleared by 4 or 5, then go to post op before her surgery that was last Friday. She had her aorta repaired. They went in and put in a (BOOT) ha! before she had a blowout.
She came home Monday and is up and going now. We do a little thing that is a lot of fun. We do a Twelve Days of Christmas where we each have a little something to open each day for twelve days. When I first started it, I got a clay flower pot and placed a small tree limb in it. I found a small bird and two plastic pears. At first she didn’t have the faintest idea what it was. I had to tell her that it was a partridge in a pear tree. If you could see it you would know why she didn’t. It is a lot of fun. I guess I could say that is the highlight of our gift opening. We place them in a gift bag at each side of our tree and we each pick a bag.
Last year we had 6 trees and this year only one. As I was picking out what ornaments that I was going to use, I placed the others on a table in a pile. When I backed off to look at our tree I looked at the pile. It was out of this world. So I placed a square table in the corner and raised the back corner 6 inches and clamped some Styrofoam around the edges and covered it with a Christmas tablecloth. I then piled the ornaments on it. I think it really looks good.
We have a 3 car garage that is finished as a party room. One end is in field stone with a fireplace and a band stand. Behind it is our test kitchen and pantry, and it is 10ft x 33 ft.
I have just finished making a batch of Christmas cookies. So here is the recipe:
Merry Christmas and a Happy New Year
BETTY –n- DAVE
The Country Cooks
------------------------
Cookie Balls
1- stick of real butter
1 box red velvet cake mix
1- 8 oz pack cream cheese
1/2 cup chopped nuts (I use pecans and toast them first.)
1- large egg
Have butter and cheese at room temperature and cream.
Add the egg. Mix then add nuts and mix. Now add the cake mix a little at a time. (NOTE: it will be stiff.) Place into a Zip-lock bag and refrigerate until chilled.
Preheat oven to 425 degrees Fahrenheit.
Spray baking sheet lightly with Pam. Then, with your hands now, pinch off a piece a little smaller than a golf ball and roll in your hands until round. Then roll in multi-colored sprinkles and place about 1 inch apart. Bake for 14 minutes. If you are going to ice them do it while they are HOT. If you do not want the nuts, leave them out.
It should make about 4 dozen cookies.
(Note) Better make a double batch, they will go fast!!
In Remembrance of Pearl Harbor Day
In Remembrance of Pearl Harbor Day
To me this was our worst day ever. I can remember where I was sitting when I heard that the Japanese had attacked Pearl Harbor. Our Sunday school teacher lived next to our church and came over and told our minister. At that time, I’d never dreamed that I would ever see Pearl Harbor. But I visited it many, many times as I passed through Hawaii. I say GOD BLESS all of our service people and other protectors that have given their ALL for us to be free!!!
Whatever we do, we need to protect our 2nd Amendment!!!
______
Christmas will be here! Before we know it! I suggest that anyone that wants to have a full dinner to use our Thanksgiving menu. I spent most of last week putting up (some) of our Christmas lights. I really cut back on them this year because we really do not know what to expect. Betty goes in for heart surgery on the 12th of December to repair her aorta. But we still have 3 Christmas parties planned. We always have country parties with plenty of food and country music, to not overrun others Christmas dinner plans last year we served (petros), chili and chips. This year we are going to serve lasagna, fresh cut salads, garlic bread, plain bread and sweets. What I will do is to make it and fridge the lasagna and breads. While they are heating I will cut the salad that I have already trimmed and washed. I will get all this done ahead so we will not be worn out.
Here is the lasagna recipe that I will be using:
Lasagna
1 lb box lasagna noodles
1 ½ lb. ground chuck. (Not extra lean)
1 - 20 oz. can chopped tomatoes
3 - 6 oz cans tomato paste
1 - 6 oz can tomato sauce
1 can beef broth
2 large onions chopped
4 sticks of celery chopped
2 green peppers chopped
1 lb shredded sharp cheddar
1 lb shredded Italian 6 chesses
granulated garlic (to suit yourself)
Italian seasoning (to suit yourself)
2 lb cottage cheese
1 shaker can of parmesan cheese
corn starch
black pepper (to suit yourself)
(NOTE) Some will use 1 cup chopped mushrooms, but I don’t. But if you do, sauté them by themselves so you can pour off the juice.
You can make your sauce the day before. I start by sautéing the celery and peppers first (Don’t brown ) just tender. When they start to get soft, add the onions. When the onions are clear, set aside.
Now the meat. Add a little vegetable oil and 1/2 teaspoon salt and 1/4 teaspoon black pepper to start so it won’t stick, because if it does it will be bitter and hard. SLOW cook to where they turn gray. Do not make them brown. Pour off all the grease that you can. If it still has a lot run hot water over it and drain.
LOW AND SLOW
In a deep skillet add the meat, onions, celery, peppers, mushies if you use, tomatoes, tomato sauce, and tomato paste.
Add the Italian seasoning. It will take a bunch BUT don’t get in a hurry. Maybe 2 Tablespoons. Now add the salt and pepper. Let it simmer for 30 minutes, then taste, add seasoning simmer 30 minutes. Take a look. You don’t want it dry and coarse. Add beef broth if needed and use corn starch so it will cover a spoon real good. That’s all there is to it.
In a deep pot, bring water to a rolling boil. Add 1 teaspoon salt and 2 tablespoons vegetable oil. Drop noodles in one at a time and cook like it says. When done run cold water over them and separate.
Mix sharp cheddar and Italian 6 cheeses together real well.
In a 9x13x2 baking dish, in the bottom, lay a layer of noodles. Then a layer of meat sauce, 6 cheese, sharp cheddar and cottage cheese, noodles again, meat sauce, 6 cheese, cheddar cheese, cottage cheese. Do this until U run out of room. On top put 6 cheese and sharp cheddar. Place in oven at 350 degrees Fahrenheit until the cheese starts to bubble!! Again don’t brown it.
Serve HOT!!
Have Hot sauce and parmesan grated cheese as a condiment. BUT!! Garlic bread and a green salad is a must!!!
To me this was our worst day ever. I can remember where I was sitting when I heard that the Japanese had attacked Pearl Harbor. Our Sunday school teacher lived next to our church and came over and told our minister. At that time, I’d never dreamed that I would ever see Pearl Harbor. But I visited it many, many times as I passed through Hawaii. I say GOD BLESS all of our service people and other protectors that have given their ALL for us to be free!!!
Whatever we do, we need to protect our 2nd Amendment!!!
______
Christmas will be here! Before we know it! I suggest that anyone that wants to have a full dinner to use our Thanksgiving menu. I spent most of last week putting up (some) of our Christmas lights. I really cut back on them this year because we really do not know what to expect. Betty goes in for heart surgery on the 12th of December to repair her aorta. But we still have 3 Christmas parties planned. We always have country parties with plenty of food and country music, to not overrun others Christmas dinner plans last year we served (petros), chili and chips. This year we are going to serve lasagna, fresh cut salads, garlic bread, plain bread and sweets. What I will do is to make it and fridge the lasagna and breads. While they are heating I will cut the salad that I have already trimmed and washed. I will get all this done ahead so we will not be worn out.
Here is the lasagna recipe that I will be using:
Lasagna
1 lb box lasagna noodles
1 ½ lb. ground chuck. (Not extra lean)
1 - 20 oz. can chopped tomatoes
3 - 6 oz cans tomato paste
1 - 6 oz can tomato sauce
1 can beef broth
2 large onions chopped
4 sticks of celery chopped
2 green peppers chopped
1 lb shredded sharp cheddar
1 lb shredded Italian 6 chesses
granulated garlic (to suit yourself)
Italian seasoning (to suit yourself)
2 lb cottage cheese
1 shaker can of parmesan cheese
corn starch
black pepper (to suit yourself)
(NOTE) Some will use 1 cup chopped mushrooms, but I don’t. But if you do, sauté them by themselves so you can pour off the juice.
You can make your sauce the day before. I start by sautéing the celery and peppers first (Don’t brown ) just tender. When they start to get soft, add the onions. When the onions are clear, set aside.
Now the meat. Add a little vegetable oil and 1/2 teaspoon salt and 1/4 teaspoon black pepper to start so it won’t stick, because if it does it will be bitter and hard. SLOW cook to where they turn gray. Do not make them brown. Pour off all the grease that you can. If it still has a lot run hot water over it and drain.
LOW AND SLOW
In a deep skillet add the meat, onions, celery, peppers, mushies if you use, tomatoes, tomato sauce, and tomato paste.
Add the Italian seasoning. It will take a bunch BUT don’t get in a hurry. Maybe 2 Tablespoons. Now add the salt and pepper. Let it simmer for 30 minutes, then taste, add seasoning simmer 30 minutes. Take a look. You don’t want it dry and coarse. Add beef broth if needed and use corn starch so it will cover a spoon real good. That’s all there is to it.
In a deep pot, bring water to a rolling boil. Add 1 teaspoon salt and 2 tablespoons vegetable oil. Drop noodles in one at a time and cook like it says. When done run cold water over them and separate.
Mix sharp cheddar and Italian 6 cheeses together real well.
In a 9x13x2 baking dish, in the bottom, lay a layer of noodles. Then a layer of meat sauce, 6 cheese, sharp cheddar and cottage cheese, noodles again, meat sauce, 6 cheese, cheddar cheese, cottage cheese. Do this until U run out of room. On top put 6 cheese and sharp cheddar. Place in oven at 350 degrees Fahrenheit until the cheese starts to bubble!! Again don’t brown it.
Serve HOT!!
Have Hot sauce and parmesan grated cheese as a condiment. BUT!! Garlic bread and a green salad is a must!!!
Sunday, November 23, 2008
Sour Cream Chocolate Cake
Sour Cream Chocolate Cake
This one is not old fashion but you need to try it.
What you’ll need:
1 box devil food cake mix
1 cup sour cream
1/2 cup buttermilk
1/2 cup water
1/3 cup vegetable oil
3 large eggs
2 cans milk chocolate frosting
1/2 cup sour cream
a 9 x 11 x 2 cake pan
Preheat oven to 350 degrees. Spray cake pan lightly and dust with flour.
Mix eggs, buttermilk and oil. Add cake mix and mix well then add 1 cup sour cream and mix for at least 1 minute. Add some water if needed.
Pour into your pan and level by tilting and shaking and bake. Check after 25 minutes and when you tap on top it should spring back (DON’T OVER BAKE) I leave mine in the pan and let it cool then ice heavy with light and fluffy chocolate icing.
Take two cans of milk chocolate frosting and 1/2 cup sour cream. Mix together until light and fluffy.
This one is not old fashion but you need to try it.
What you’ll need:
1 box devil food cake mix
1 cup sour cream
1/2 cup buttermilk
1/2 cup water
1/3 cup vegetable oil
3 large eggs
2 cans milk chocolate frosting
1/2 cup sour cream
a 9 x 11 x 2 cake pan
Preheat oven to 350 degrees. Spray cake pan lightly and dust with flour.
Mix eggs, buttermilk and oil. Add cake mix and mix well then add 1 cup sour cream and mix for at least 1 minute. Add some water if needed.
Pour into your pan and level by tilting and shaking and bake. Check after 25 minutes and when you tap on top it should spring back (DON’T OVER BAKE) I leave mine in the pan and let it cool then ice heavy with light and fluffy chocolate icing.
Take two cans of milk chocolate frosting and 1/2 cup sour cream. Mix together until light and fluffy.
Apple pie
Apple pie
Always use fresh apples when you can.
2 Cups apples
1/2 Tbsp cinnamon
1 stick real butter
3/4 cups All Purpose flour
2/3 cups sugar
Pre-heat oven to 400 degrees. Place crust in a 9 in pie pan. Mix 1/2 of the sugar and cinnamon. Lay flat the sliced apples in the crust. Sprinkle with the sugar and cinnamon. Mix the other 1/2 sugar and the flour, then add butter and cut in and sprinkle on the apples.
Bake at 400 for about 40 minutes. It should be light brown. Serve hot or cold.
I would reheat and serve with a slice of cheese, real whipped cream, cool whip, or ice cream.
Always use fresh apples when you can.
2 Cups apples
1/2 Tbsp cinnamon
1 stick real butter
3/4 cups All Purpose flour
2/3 cups sugar
Pre-heat oven to 400 degrees. Place crust in a 9 in pie pan. Mix 1/2 of the sugar and cinnamon. Lay flat the sliced apples in the crust. Sprinkle with the sugar and cinnamon. Mix the other 1/2 sugar and the flour, then add butter and cut in and sprinkle on the apples.
Bake at 400 for about 40 minutes. It should be light brown. Serve hot or cold.
I would reheat and serve with a slice of cheese, real whipped cream, cool whip, or ice cream.
Pumpkin Pie
Pumpkin Pie
What you need:
1- 9in. pie shell in a 9 in. pie plate
You can make your own but I now take the easy way out and get them at the grocery.
Preheat the oven to 400 degrees F. I take the top rack out, and put pie on middle shelf.
1 and 1/3 cup canned dry packed pumpkin
1 and 1/2 cup milk (I use skim)
3 Large Eggs
1 cup of sugar or Splenda, I use it because I am diabetic
1/2 tsp salt
1 and 1/4 tsp cinnamon (level)
1/2 tsp nutmeg
1/2 tsp ginger
1/4 tsp cloves
Dump everything in a bowl and mix with a wire whip. Next pour into your shell and put into oven. Bake for 35 minutes. Check if the crust is getting brown. Make hole in a piece of aluminum foil so it will cover about 1 and 1/2 inches on the outside, and lay on pie.
Now if you are lucky enough to have a pie shield, now is the time to use it because a burned crust will ruin the best pie. Finish baking for about 20 minutes, check the center. It should be firm.
What you need:
1- 9in. pie shell in a 9 in. pie plate
You can make your own but I now take the easy way out and get them at the grocery.
Preheat the oven to 400 degrees F. I take the top rack out, and put pie on middle shelf.
1 and 1/3 cup canned dry packed pumpkin
1 and 1/2 cup milk (I use skim)
3 Large Eggs
1 cup of sugar or Splenda, I use it because I am diabetic
1/2 tsp salt
1 and 1/4 tsp cinnamon (level)
1/2 tsp nutmeg
1/2 tsp ginger
1/4 tsp cloves
Dump everything in a bowl and mix with a wire whip. Next pour into your shell and put into oven. Bake for 35 minutes. Check if the crust is getting brown. Make hole in a piece of aluminum foil so it will cover about 1 and 1/2 inches on the outside, and lay on pie.
Now if you are lucky enough to have a pie shield, now is the time to use it because a burned crust will ruin the best pie. Finish baking for about 20 minutes, check the center. It should be firm.
Yeast Rolls
Yeast Rolls
FOR 4 dz. (For 2 dz.)
1 oz Quick active dry yeast (1/2 oz)
1/4 cup melted butter (1 Tbsp & 2 tsp)
3/4 cup sugar (5 Tbsp & 2 tsp)
1 1/2 cup warm water (110) (3/4 cup)
1 tsp salt (1/2 tsp)
6 1/4 cup plain flour (3 cup + 1 Tbsp & 2 tsp)
I use a kitchen aid artisan with a dough hook. I run hot water in bowl to warm. Then I add 1/2 of water to yeast and mix let sit until foamy.
Mix the butter, sugar, salt, and the rest of your water then add yeast and about 1/2 of the flour. When it is mixed well, start adding the rest of the flour a little at a time until all is used then mix until it pulls away from the bowl. Remove hook and spray lightly with vegetable oil.
Cover with towel and let rise until it doubles in size. Then knock down and place in the fridge until cool. I roll it out to about 1/2 inch thick and cut with a 2 inch biscuit cutter and roll them into a ball and put on a cooking sheet about 1 inch apart. I do this so they will all be the same size. Brush with melted butter. Cover and let rise to double the size. Then place into a 360 degree Fahrenheit pre-heated oven until golden brown. I then brush again with butter.
FOR 4 dz. (For 2 dz.)
1 oz Quick active dry yeast (1/2 oz)
1/4 cup melted butter (1 Tbsp & 2 tsp)
3/4 cup sugar (5 Tbsp & 2 tsp)
1 1/2 cup warm water (110) (3/4 cup)
1 tsp salt (1/2 tsp)
6 1/4 cup plain flour (3 cup + 1 Tbsp & 2 tsp)
I use a kitchen aid artisan with a dough hook. I run hot water in bowl to warm. Then I add 1/2 of water to yeast and mix let sit until foamy.
Mix the butter, sugar, salt, and the rest of your water then add yeast and about 1/2 of the flour. When it is mixed well, start adding the rest of the flour a little at a time until all is used then mix until it pulls away from the bowl. Remove hook and spray lightly with vegetable oil.
Cover with towel and let rise until it doubles in size. Then knock down and place in the fridge until cool. I roll it out to about 1/2 inch thick and cut with a 2 inch biscuit cutter and roll them into a ball and put on a cooking sheet about 1 inch apart. I do this so they will all be the same size. Brush with melted butter. Cover and let rise to double the size. Then place into a 360 degree Fahrenheit pre-heated oven until golden brown. I then brush again with butter.
Cole Slaw
Easy Cole Slaw
Grind whatever amount you want of green cabbage and a little amount of carrot that you want. Get a bottle of Kraft Slaw Dressing. Add the amount you want .Add a little black pepper. But do not salt it because it will drain the water out of it and make a mess! Salt it on your plate.
Grind whatever amount you want of green cabbage and a little amount of carrot that you want. Get a bottle of Kraft Slaw Dressing. Add the amount you want .Add a little black pepper. But do not salt it because it will drain the water out of it and make a mess! Salt it on your plate.
Cranberry Sauce
It is low in everything but taste!
Take one twelve oz. package of cranberries
One cup of equal
One cup of water
Bring to a boil then turn down to a slow boil. Leave uncovered and stir often. Cook down to a thick mush. They will set when cold. I have done this for years. We can not find the berries off season so I get me a bunch and put two bags in a Zip-lock and freeze. They’re still good in September. This is not “Foods of the Southlands,” BUT it sho’ is good!
Take one twelve oz. package of cranberries
One cup of equal
One cup of water
Bring to a boil then turn down to a slow boil. Leave uncovered and stir often. Cook down to a thick mush. They will set when cold. I have done this for years. We can not find the berries off season so I get me a bunch and put two bags in a Zip-lock and freeze. They’re still good in September. This is not “Foods of the Southlands,” BUT it sho’ is good!
Tuesday, November 18, 2008
Sweet Tater Casserole
Sweet Tater Casserole
What You’ll Need
4 cups baked and mashed sweet taters
1 cup of pineapple tidbits
1 cup golden raisins (soaked)
1 cup of miniature marshmallows
1/2 stick of real butter
1/2 cup dark brown sugar
1/2 cup fresh graham cracker crumbs
1/2 cup of pecans
1 Tbsp ground cinnamon
2 tsp ground nutmeg
1/2 tsp ground cloves
Preheat oven to 350 degrees Fahrenheit.
In your mixing bowl, put potatoes, pineapple tidbits, raisins, and marshmallows.
Add nutmeg, cloves and cinnamon.
Fold together and pour into a 9 in x 13 in x 2 in baking dish.
Place the pecans evenly over the top.
Mix brown sugar and cracker crumbs and sprinkle over the top.
Bake in the oven until it starts to brown.
What You’ll Need
4 cups baked and mashed sweet taters
1 cup of pineapple tidbits
1 cup golden raisins (soaked)
1 cup of miniature marshmallows
1/2 stick of real butter
1/2 cup dark brown sugar
1/2 cup fresh graham cracker crumbs
1/2 cup of pecans
1 Tbsp ground cinnamon
2 tsp ground nutmeg
1/2 tsp ground cloves
Preheat oven to 350 degrees Fahrenheit.
In your mixing bowl, put potatoes, pineapple tidbits, raisins, and marshmallows.
Add nutmeg, cloves and cinnamon.
Fold together and pour into a 9 in x 13 in x 2 in baking dish.
Place the pecans evenly over the top.
Mix brown sugar and cracker crumbs and sprinkle over the top.
Bake in the oven until it starts to brown.
Glazed Carrots, Sweet Peas & Green Beans
Glazed Carrots
I enjoy eating carrots raw, boiled with butter, salt and pepper
But I really like them glazed, or candied - It’s the same.
You will need:
Carrots
butter
brown sugar
a sauce pan to boil in
heavy skillet to glaze in
a bowl to melt your butter in
I peal mine and boil until they are just about tender then pour off all the water that you can. I then stir them over medium heat until all the water is gone then I pour enough melted butter over them to coat then sprinkle heavy with brown sugar and place them into the skillet. Do not stir and break them up. I set mine to one side and caramelize the butter and brown sugar. I then splash it over the carrots and remove from heat and place them in the serving dish and pour the syrup over them.
Sweet Peas
I like to use the silver label Le Sure tiny and all I do again is pour them into a serving dish and run for 3 minutes in the microwave, and then add the butter and pepper. Heat again before serving and check for salt.
Green beans
I use Kentucky Wonder from Allan Canning Company. They call them Italian style.
They are a soft flat bean. I think they are the best. This is what I do first
I use salt pork or bacon and cut into small pieces. For 2- 15 oz cans I would use 2 thick pieces of salt pork or 3 pieces of bacon. I fry them in the pot I am going to cook the beans in until all the grease is rendered out and now add a small chopped onion and cook until clear. Now add your beans, cover and cook for 15 minutes.
I would now pour off most of the water and let them cook until most of the water is gone. I think that the worst food in the world is a green bean that is swimming or one that squeaks when you bite it!!! Taste and see if you want to add any salt.
I enjoy eating carrots raw, boiled with butter, salt and pepper
But I really like them glazed, or candied - It’s the same.
You will need:
Carrots
butter
brown sugar
a sauce pan to boil in
heavy skillet to glaze in
a bowl to melt your butter in
I peal mine and boil until they are just about tender then pour off all the water that you can. I then stir them over medium heat until all the water is gone then I pour enough melted butter over them to coat then sprinkle heavy with brown sugar and place them into the skillet. Do not stir and break them up. I set mine to one side and caramelize the butter and brown sugar. I then splash it over the carrots and remove from heat and place them in the serving dish and pour the syrup over them.
Sweet Peas
I like to use the silver label Le Sure tiny and all I do again is pour them into a serving dish and run for 3 minutes in the microwave, and then add the butter and pepper. Heat again before serving and check for salt.
Green beans
I use Kentucky Wonder from Allan Canning Company. They call them Italian style.
They are a soft flat bean. I think they are the best. This is what I do first
I use salt pork or bacon and cut into small pieces. For 2- 15 oz cans I would use 2 thick pieces of salt pork or 3 pieces of bacon. I fry them in the pot I am going to cook the beans in until all the grease is rendered out and now add a small chopped onion and cook until clear. Now add your beans, cover and cook for 15 minutes.
I would now pour off most of the water and let them cook until most of the water is gone. I think that the worst food in the world is a green bean that is swimming or one that squeaks when you bite it!!! Taste and see if you want to add any salt.
Cream style frozen corn
For many years, I would freeze my own corn, but I have out grown that. I now use the frozen kind that comes in a package that looks like an ear of corn.
I even cheat more and use the microwave because it is so easy and quick.
Using a baking dish I slit the package and pull off the wrapper and place it in the microwave just long enough to thaw good and add real butter and pepper.
Cook for 3 min and stir, and do it again then do it again. Now taste and see if you need any salt. You can wait until ready to serve and heat again.
I even cheat more and use the microwave because it is so easy and quick.
Using a baking dish I slit the package and pull off the wrapper and place it in the microwave just long enough to thaw good and add real butter and pepper.
Cook for 3 min and stir, and do it again then do it again. Now taste and see if you need any salt. You can wait until ready to serve and heat again.
Turkey Gravy
It is a must that you have mashed taters with this gravy.
I take the neck, liver, gizzard and heart. Add a little salt and pepper and plenty of water to make broth. Bring to a boil and cut back to a simmer. When tender remove the meat and let it cool. When the broth is cool enough, put into a ziplock bag and place in the fridge with the zipper side up.
When cool enough for the fat to set up, cut the bottom corner of ziplock off and it will drain out. The sides will suck in and trap all the fat.
I bake the turkey in double heavy duty aluminum foil so I can save all of the drippings. I add this to a skillet. If you want more gravy add some broth. Then make a slurry out of corn starch and cool broth.
Bring to a boil and add a little of the slurry stirring all the time.
It must boil to see how thick it will be. You don’t want it to be very thick. Keep doing this till you are satisfied, so it will coat the back of a spoon. Taste, salt and pepper to suit you.
Then pick all the meat off the neck take it and the liver, gizzard, and heart, chop very fine and add to part of your gravy to make giblet gravy.
I take the neck, liver, gizzard and heart. Add a little salt and pepper and plenty of water to make broth. Bring to a boil and cut back to a simmer. When tender remove the meat and let it cool. When the broth is cool enough, put into a ziplock bag and place in the fridge with the zipper side up.
When cool enough for the fat to set up, cut the bottom corner of ziplock off and it will drain out. The sides will suck in and trap all the fat.
I bake the turkey in double heavy duty aluminum foil so I can save all of the drippings. I add this to a skillet. If you want more gravy add some broth. Then make a slurry out of corn starch and cool broth.
Bring to a boil and add a little of the slurry stirring all the time.
It must boil to see how thick it will be. You don’t want it to be very thick. Keep doing this till you are satisfied, so it will coat the back of a spoon. Taste, salt and pepper to suit you.
Then pick all the meat off the neck take it and the liver, gizzard, and heart, chop very fine and add to part of your gravy to make giblet gravy.
Monday, November 17, 2008
Mashed White Potatoes
Mashed White Potatoes
I am sure that everyone knows how to mash potatoes as good as I do. BUT, here is what I do. I like to use red potatoes that are full grown, not new potatoes.
This recipe is based on 2 1/2 pounds of potatoes. I peel them then 1/4 and cut in half. Then I drop them in cold water till ready to cook; you want enough water to cover them good. I want my taters to come last. You should allow about 20 minutes.
I add a little salt, approximately 1 teaspoon, and bring it to a boil. Now, I use a ladle to put them in and sit it down in the water. Make sure you roll it over so they won’t splash on you.
I would cover and cook about 10 or 12 minutes. While they are doing this put your butter and milk in a saucepan and heat till butter melts. Remove the lid and check for softness. When done I will drain all the water that I can and put them back on the stove eye. Stir all the time. When they stop steaming remove from eye and start to whip with a mixer, adding your milk and butter till they are as thin as you want. Then season with salt and pepper to suit your tastes.
I am sure that everyone knows how to mash potatoes as good as I do. BUT, here is what I do. I like to use red potatoes that are full grown, not new potatoes.
This recipe is based on 2 1/2 pounds of potatoes. I peel them then 1/4 and cut in half. Then I drop them in cold water till ready to cook; you want enough water to cover them good. I want my taters to come last. You should allow about 20 minutes.
I add a little salt, approximately 1 teaspoon, and bring it to a boil. Now, I use a ladle to put them in and sit it down in the water. Make sure you roll it over so they won’t splash on you.
I would cover and cook about 10 or 12 minutes. While they are doing this put your butter and milk in a saucepan and heat till butter melts. Remove the lid and check for softness. When done I will drain all the water that I can and put them back on the stove eye. Stir all the time. When they stop steaming remove from eye and start to whip with a mixer, adding your milk and butter till they are as thin as you want. Then season with salt and pepper to suit your tastes.
Old Timey Cornbread Dressing
Cornbread Dressing from Way Back
You can make it a day ahead!
What You’ll Need:
1 - 8 in. pone of cornbread
3 stale biscuits (I would not use canned biscuits. They won’t crumble well)
(The following are optional. You do not have to have them)
2 cups medium chopped onions
3 cups medium chopped celery
1 cup medium chopped bell peppers
1 tablespoon sage
2 teaspoon black pepper
2 cups chicken broth
4 tablespoons butter
1) Heat broth to about 300 degrees.
2) Crumble cornbread and biscuits in a mixing bowl, add sage and pepper.
3) Add your butter to your pan with heat on med-high then add your veggies and start to stir (don’t let it brown). If you need to add a little water and cook till they are soft don’t leave much water in them. Pour into bread mix and mix well then add the hot broth a little at a time (you don’t won’t it sloppy or dry. I can’t tell you how much to use because it depends on how dry your bread mix is.)
4) Let it sit about 10 minutes to see if you need to add any more broth.
5) Then place in an ovenware dish. (Note: it is ready to eat now.)
6) Take one egg and a little water, mix. Brush over the top, put it in a 350 oven and watch till it browns. You can check the temp. If it is 300 turn on your broiler and brown. Watch it, do not burn!
You can make it a day ahead!
What You’ll Need:
1 - 8 in. pone of cornbread
3 stale biscuits (I would not use canned biscuits. They won’t crumble well)
(The following are optional. You do not have to have them)
2 cups medium chopped onions
3 cups medium chopped celery
1 cup medium chopped bell peppers
1 tablespoon sage
2 teaspoon black pepper
2 cups chicken broth
4 tablespoons butter
1) Heat broth to about 300 degrees.
2) Crumble cornbread and biscuits in a mixing bowl, add sage and pepper.
3) Add your butter to your pan with heat on med-high then add your veggies and start to stir (don’t let it brown). If you need to add a little water and cook till they are soft don’t leave much water in them. Pour into bread mix and mix well then add the hot broth a little at a time (you don’t won’t it sloppy or dry. I can’t tell you how much to use because it depends on how dry your bread mix is.)
4) Let it sit about 10 minutes to see if you need to add any more broth.
5) Then place in an ovenware dish. (Note: it is ready to eat now.)
6) Take one egg and a little water, mix. Brush over the top, put it in a 350 oven and watch till it browns. You can check the temp. If it is 300 turn on your broiler and brown. Watch it, do not burn!
Country Baked Ham
Country Baked Ham (approx. 12lbs)
I now use what they call a smoked ham. It is precooked and that makes it quick and easy, and you can do it days before. You can warm it up that morning, or serve cold. Ha! That’s the GOOD part.
What you’ll need:
1 smoked ham, you know what size you want.
1/2 cup of real molasses (I use muddy pond brand & most Kroger stores have it)
4 heaping tablespoons of prepared mustard
1 heaping tablespoon of black pepper
1 heaping teaspoon of garlic powder
1 teaspoon (level) ground cloves
1) Mix it all together in a soup bowl.
2) Pre-heat oven to 350 degrees Fahrenheit
3) Lay it down with round side up and cut about 1/4 inch deep on an angle about 1 ½ inches apart in 2 directions to make a diamond. Now rub the spices in good. Be sure that it is in all of the cracks. I now make a cross out of heavy duty aluminum foil and seal GOOD with both pieces of foil. Put it on a cookie sheet and into the oven for 30 minutes then roll it over a couple of times. Put it back in for 30 minutes. Turn your oven off and the broiler on. Then unwrap the top 1/2 and save that juice. I will place 7 slices of pineapple, 3 on top & 2 on each side, and use toothpicks. Add 1 big red cherry in the center of each. Place under the broiler and WATCH CLOSELY as soon as it starts to brown get it out!!! Let it sit for at least 15 minutes before you slice.
Thin slices of ham are much better than thick ones!!
I now use what they call a smoked ham. It is precooked and that makes it quick and easy, and you can do it days before. You can warm it up that morning, or serve cold. Ha! That’s the GOOD part.
What you’ll need:
1 smoked ham, you know what size you want.
1/2 cup of real molasses (I use muddy pond brand & most Kroger stores have it)
4 heaping tablespoons of prepared mustard
1 heaping tablespoon of black pepper
1 heaping teaspoon of garlic powder
1 teaspoon (level) ground cloves
1) Mix it all together in a soup bowl.
2) Pre-heat oven to 350 degrees Fahrenheit
3) Lay it down with round side up and cut about 1/4 inch deep on an angle about 1 ½ inches apart in 2 directions to make a diamond. Now rub the spices in good. Be sure that it is in all of the cracks. I now make a cross out of heavy duty aluminum foil and seal GOOD with both pieces of foil. Put it on a cookie sheet and into the oven for 30 minutes then roll it over a couple of times. Put it back in for 30 minutes. Turn your oven off and the broiler on. Then unwrap the top 1/2 and save that juice. I will place 7 slices of pineapple, 3 on top & 2 on each side, and use toothpicks. Add 1 big red cherry in the center of each. Place under the broiler and WATCH CLOSELY as soon as it starts to brown get it out!!! Let it sit for at least 15 minutes before you slice.
Thin slices of ham are much better than thick ones!!
Thursday, November 13, 2008
The Best Bird
Let’s start with our turkey. If you get a frozen one it will take a while to thaw it out. (NOTE: DO NOT USE HOT WATER OR ANY FORM OF HEAT TO THAW WITH, AS THIS CAN LEAD TO BACTERIAL SPREAD) I prefer to place it in the fridge for 2 or 3 days. DO NOT UNWRAP until it has thawed. The time it takes will depend on the size of your bird.
Remove from wrapper, then remove the giblets from the front and rear of the bird. That will be a neck, gizzard, heart, and liver. Place those a saucepan, cover with plenty of water, add salt, pepper, and a 1/4 teaspoon of ground sage and boil until tender. Set aside to cool.
Now wash your turkey and pat dry, then sit on a platter and rub with butter. Sprinkle with salt and pepper. Now take a heaping tablespoon of rubbed sage, 1 tablespoon of salt and 1 teaspoon black pepper and mix. Now place about 1/4 of it in the craw cavity and 3/4 inside the bird and rub around.
Now make a cross of heavy duty aluminum foil make sure that it will be long enough cover the entire turkey. Wrap, seal, and place on a cookie sheet. Keep in the fridge until ready to bake. When baking use 350 degree F oven, and bake for 20 minutes per pound. (IT WILL BE DONE!!)
Be very careful, for it will be very hot. Now place it over the edge of your sink so you can drain all of the juices into a sauce pan to use for gravy. Now wrap it back up in the aluminum foil, and cover with a bath towel.
Remove all the giblets from the broth and add the juices. What I would do is to heat the liquid and make a slurry with some corn starch and cold water. As soon as they boil, add a little cornstarch at a time and bring to a boil after you add the starch. You want turkey gravy about as thick as heavy cream. When finished, salt and pepper to taste. If you want to make some giblet gravy pull the meat off the neck, gizzard, heart and liver and fine chop, then take what gravy you want to be giblet and add the giblets.
What I always want is to have my house smelling like turkey and pie. I have two ovens, one regular size and one small. I put an apple pie in 50 minutes before our guest arrive. I want my turkey out one hour before they get here.
Remember: 20 minutes per pound and one hour to let it rest
If you are having a noontime meal, you will need to be up by 5 to get it out by noon. I don’t do that. I have mine at 6 p.m., so I have all day to get it done.
Remove from wrapper, then remove the giblets from the front and rear of the bird. That will be a neck, gizzard, heart, and liver. Place those a saucepan, cover with plenty of water, add salt, pepper, and a 1/4 teaspoon of ground sage and boil until tender. Set aside to cool.
Now wash your turkey and pat dry, then sit on a platter and rub with butter. Sprinkle with salt and pepper. Now take a heaping tablespoon of rubbed sage, 1 tablespoon of salt and 1 teaspoon black pepper and mix. Now place about 1/4 of it in the craw cavity and 3/4 inside the bird and rub around.
Now make a cross of heavy duty aluminum foil make sure that it will be long enough cover the entire turkey. Wrap, seal, and place on a cookie sheet. Keep in the fridge until ready to bake. When baking use 350 degree F oven, and bake for 20 minutes per pound. (IT WILL BE DONE!!)
Be very careful, for it will be very hot. Now place it over the edge of your sink so you can drain all of the juices into a sauce pan to use for gravy. Now wrap it back up in the aluminum foil, and cover with a bath towel.
Remove all the giblets from the broth and add the juices. What I would do is to heat the liquid and make a slurry with some corn starch and cold water. As soon as they boil, add a little cornstarch at a time and bring to a boil after you add the starch. You want turkey gravy about as thick as heavy cream. When finished, salt and pepper to taste. If you want to make some giblet gravy pull the meat off the neck, gizzard, heart and liver and fine chop, then take what gravy you want to be giblet and add the giblets.
What I always want is to have my house smelling like turkey and pie. I have two ovens, one regular size and one small. I put an apple pie in 50 minutes before our guest arrive. I want my turkey out one hour before they get here.
Remember: 20 minutes per pound and one hour to let it rest
If you are having a noontime meal, you will need to be up by 5 to get it out by noon. I don’t do that. I have mine at 6 p.m., so I have all day to get it done.
Friday, November 7, 2008
Sweet Tater Pie
You may think that we are starting this backwards. But you may want to try this and see if you like it. Remember the last thing they eat is the one they will most likely remember.
This is a true southern dish because we had sweet taters all the time. They kept good. This is the one that I am making today.
Sweet Tater Pie
The first thing to do is to bake your taters. I do this by washing them good, and letting them dry. Then rub them good with hog lard, and place them on a sheet pan. I will put them on the top shelf and bake until soft. The time will depend on how big they are. I will bake them the day before, and let them sit out (do not refrigerate).
What you need:
1- 9in. pie shell in a 9 in. pie plate
You can make your own but I now take the easy way out and get them at the grocery.
Preheat the oven to 400 degrees F. I take the top rack out, and put pie on middle shelf.
1 and 1/3 cup baked sweet taters (packed)
1 and 1/2 cup milk (I use skim)
3 Large Eggs
1 cup of sugar or Splenda, I use it because I am diabetic
1/2 tsp salt
1 and 1/4 tsp cinnamon (level)
1/2 tsp nutmeg
1/2 tsp ginger
1/4 tsp cloves
Some will use more spices than I do. You can taste it before it is baked. I do not want to overdo it, so that all you taste is the spices and you can’t tell the difference between sweet taters and pumpkin.
Dump everything in a bowl and mix with a wire whip. Next pour into your shell and put into oven. Bake for 35 minutes. Check if the crust is getting brown. Make hole in a piece of aluminum foil so it will cover about 1 and 1/2 inches on the outside, and lay on pie.
Now if you are lucky enough to have a pie shield, now is the time to use it because a burned crust will ruin the best pie. Finish baking for about 20 minutes, check the center. It should be firm.
NOTE: You can make a pumpkin pie the same way. I like to use canned pumpkin because it does not have the juice as home cooked does. You can make pumpkin or sweet tater pudding by leaving out the crust. A gob of real whipped cream won’t hurt it a bit.
May the good Lord bless you and Yours!
This is a true southern dish because we had sweet taters all the time. They kept good. This is the one that I am making today.
Sweet Tater Pie
The first thing to do is to bake your taters. I do this by washing them good, and letting them dry. Then rub them good with hog lard, and place them on a sheet pan. I will put them on the top shelf and bake until soft. The time will depend on how big they are. I will bake them the day before, and let them sit out (do not refrigerate).
What you need:
1- 9in. pie shell in a 9 in. pie plate
You can make your own but I now take the easy way out and get them at the grocery.
Preheat the oven to 400 degrees F. I take the top rack out, and put pie on middle shelf.
1 and 1/3 cup baked sweet taters (packed)
1 and 1/2 cup milk (I use skim)
3 Large Eggs
1 cup of sugar or Splenda, I use it because I am diabetic
1/2 tsp salt
1 and 1/4 tsp cinnamon (level)
1/2 tsp nutmeg
1/2 tsp ginger
1/4 tsp cloves
Some will use more spices than I do. You can taste it before it is baked. I do not want to overdo it, so that all you taste is the spices and you can’t tell the difference between sweet taters and pumpkin.
Dump everything in a bowl and mix with a wire whip. Next pour into your shell and put into oven. Bake for 35 minutes. Check if the crust is getting brown. Make hole in a piece of aluminum foil so it will cover about 1 and 1/2 inches on the outside, and lay on pie.
Now if you are lucky enough to have a pie shield, now is the time to use it because a burned crust will ruin the best pie. Finish baking for about 20 minutes, check the center. It should be firm.
NOTE: You can make a pumpkin pie the same way. I like to use canned pumpkin because it does not have the juice as home cooked does. You can make pumpkin or sweet tater pudding by leaving out the crust. A gob of real whipped cream won’t hurt it a bit.
May the good Lord bless you and Yours!
Tuesday, October 28, 2008
Chilly Weather = Chili Time!
This has been a whirlwind fall.
It was about twice as much work as I had thought possible to finish our new smoker. But we made it. I was in the author’s tent with my cookbook at the Museum of the Appalachia’s Homecoming last week. This pasted week end I had the Lil’ Red Barn Bar-B-Q at The Union County Heritage Festival. We are having a pot luck supper at the Paulette Volunteer Fire hall Monday night, so I thought I would cook enough B-B-Q for both at the same time.
We have 2 cookers, and now I can run 250 lbs in each at the same time. I knew that there was going to be two others selling B-B-Q, so I backed down to 125 lbs and that was a mistake because we ran out before 3 p.m. We were the only ones that were cooking on site.
Our Lil’ Red Barn stood out, and the wood smoke and the Bar-B-Q cooking really pulled them in. We will only serve pulled pork on a bun. We tell everyone that real Bar-B-Q does not need any sauce, and that real West Tennessee Bar-B-Q will have slaw on it.
We ask if they want it or not. If they want sauce, we have the best there is: Lil’ Red Barn Bar-B-Q sauce. We have “The Memphis Original,” “The Memphis Original with Applesauce,” and “The Memphis Original with Smoke Flavor.” All of our sauces are mild. We have Frank’s Hot Sauce for them to add.
And while cooking Saturday morning it got down to mid 30s with a heavy frost. That made me think of CHILI!
Chili with Beans
Approx. 8 servings
The way it was made before ground meat.
2 Tbsp Lard (to brown meat with)
Meat – 2 lbs good beef sirloin, boneless roast cut into small cubes
3 cups crushed tomatoes
3 cups onions, chopped and packed
1 large Green or Red Bell Pepper, chopped
2 Tbsp garlic, chopped fresh
1 tsp Sugar, or to taste
4 Tbsp Chili powder (You may want more)
3 Tbsp Cumin powder
3 Tbsp Paprika powder
Salt and Black Pepper, to taste
4 cups Chili Beans
1 cup Celery, chopped
2 tsp Oregano, dried
1/4 cup Tomato paste
8 cups Beef stock
1 cup Beans, fully cooked to blend as a thickener
1) In a large skillet take the lard and brown the meat.
2) Place the meat in a pressure cooker with 1 Tbsp of chili powder for 10 minutes then let the pressure off. That will make the beef broth and make it tender.
3) I then fry my celery for about 10 minutes then add the peppers for 10 minutes, then the onions for 10, then add the tomato paste, beef stock, whole beans and every thing except the meat and beans to make a paste of. Simmer for 2 hours.
4) Stir every few minutes, taste and re-season. Add your meat and simmer for 1 hour.
5) Now add your mashed beans to thicken it. I like to serve mine with a glob of sour cream, some chopped green onions, Oyster crackers or plain soda crackers. Let everyone add there own hot sauce.
It was about twice as much work as I had thought possible to finish our new smoker. But we made it. I was in the author’s tent with my cookbook at the Museum of the Appalachia’s Homecoming last week. This pasted week end I had the Lil’ Red Barn Bar-B-Q at The Union County Heritage Festival. We are having a pot luck supper at the Paulette Volunteer Fire hall Monday night, so I thought I would cook enough B-B-Q for both at the same time.
We have 2 cookers, and now I can run 250 lbs in each at the same time. I knew that there was going to be two others selling B-B-Q, so I backed down to 125 lbs and that was a mistake because we ran out before 3 p.m. We were the only ones that were cooking on site.
Our Lil’ Red Barn stood out, and the wood smoke and the Bar-B-Q cooking really pulled them in. We will only serve pulled pork on a bun. We tell everyone that real Bar-B-Q does not need any sauce, and that real West Tennessee Bar-B-Q will have slaw on it.
We ask if they want it or not. If they want sauce, we have the best there is: Lil’ Red Barn Bar-B-Q sauce. We have “The Memphis Original,” “The Memphis Original with Applesauce,” and “The Memphis Original with Smoke Flavor.” All of our sauces are mild. We have Frank’s Hot Sauce for them to add.
And while cooking Saturday morning it got down to mid 30s with a heavy frost. That made me think of CHILI!
Chili with Beans
Approx. 8 servings
The way it was made before ground meat.
2 Tbsp Lard (to brown meat with)
Meat – 2 lbs good beef sirloin, boneless roast cut into small cubes
3 cups crushed tomatoes
3 cups onions, chopped and packed
1 large Green or Red Bell Pepper, chopped
2 Tbsp garlic, chopped fresh
1 tsp Sugar, or to taste
4 Tbsp Chili powder (You may want more)
3 Tbsp Cumin powder
3 Tbsp Paprika powder
Salt and Black Pepper, to taste
4 cups Chili Beans
1 cup Celery, chopped
2 tsp Oregano, dried
1/4 cup Tomato paste
8 cups Beef stock
1 cup Beans, fully cooked to blend as a thickener
1) In a large skillet take the lard and brown the meat.
2) Place the meat in a pressure cooker with 1 Tbsp of chili powder for 10 minutes then let the pressure off. That will make the beef broth and make it tender.
3) I then fry my celery for about 10 minutes then add the peppers for 10 minutes, then the onions for 10, then add the tomato paste, beef stock, whole beans and every thing except the meat and beans to make a paste of. Simmer for 2 hours.
4) Stir every few minutes, taste and re-season. Add your meat and simmer for 1 hour.
5) Now add your mashed beans to thicken it. I like to serve mine with a glob of sour cream, some chopped green onions, Oyster crackers or plain soda crackers. Let everyone add there own hot sauce.
Tuesday, October 7, 2008
An Incredibly Easy Wintertime Comfort Food
Well here it is October already. I wonder if your year has passed as quick as mine has. It seems like only yesterday that we were taking down our Christmas lights and now it is about time to start putting them back up. We have about 40,000. It takes me a while to do it. Betty won’t let me get on top of the house or on our Gazebo, which I make into a crown. Next to it is our martin gourds that are on a 20 ft. pole that will let down to clean. I remove the cross arms with the gourds and add a 12 ft pole with a 8 ft. lighted star mounted to it. It takes 4 good men to stand it up. I try to have it all set and ready by Thanksgiving. Enough of that.
Here in East Tennessee it dropped down to the low 40s. That makes me think of comfort food. This is one that we had when I was a child. You can let each person make there own, with a little help. Maybe I should have started with a chili recipe! We will do that the next time and call it, "The rest of the story."
Try this. You will ALL like it.
CHILI and CHIPS
It started out with fried cornbread way back yonder. It was known as a chili stack.
Then in 1982 at the World's Fair here in Knoxville, Tennessee, they started using Fritos corn chips and called it Petros. Now we just call it Chili and Chips.
What you'll need:
Chili that is boiling hot
Corn chips, whatever kind you like
Shredded cheese
Chopped Bell peppers (any color)
Chopped onions (purple)
Chopped onions (green)
Chopped tomatoes
Chopped celery
Sour cream
Put the chips in your bowl.
Add cheese, and then pour your boiling chili over it and it will melt.
Then add what ever veggies you want. Top it off with a heaping tablespoon of sour cream.
Here in East Tennessee it dropped down to the low 40s. That makes me think of comfort food. This is one that we had when I was a child. You can let each person make there own, with a little help. Maybe I should have started with a chili recipe! We will do that the next time and call it, "The rest of the story."
Try this. You will ALL like it.
CHILI and CHIPS
It started out with fried cornbread way back yonder. It was known as a chili stack.
Then in 1982 at the World's Fair here in Knoxville, Tennessee, they started using Fritos corn chips and called it Petros. Now we just call it Chili and Chips.
What you'll need:
Chili that is boiling hot
Corn chips, whatever kind you like
Shredded cheese
Chopped Bell peppers (any color)
Chopped onions (purple)
Chopped onions (green)
Chopped tomatoes
Chopped celery
Sour cream
Put the chips in your bowl.
Add cheese, and then pour your boiling chili over it and it will melt.
Then add what ever veggies you want. Top it off with a heaping tablespoon of sour cream.
Thursday, September 25, 2008
Apple Time in Tennessee!
Well it is apple time in Tennessee! And everywhere else I guess. So, I will get off Bar-B-Q for a short while, and work with apples.
This is our only apple tree that is left. The others could not stand the wind. This is a double red stamen winesap. They are outstanding for drying, making fresh apple cakes, pies, fried apples, apple sauce, apple butter and of course just plain eating. We are starting to dry some tomorrow. A little later we will get into making fried pies and stack cakes from dried apples.
We are going to make a super good pie today.
Apple Pie with Cream Cheese in it.
3/4 Cup dark brown sugar (packed)
1/2 Cup all purpose flour
1/2 Cup old fashion oatmeal (not instant)
2 teaspoons cinnamon
1/2 teaspoon nutmeg (Mix cinnamon and nutmeg)
1/3 Cup cold butter
8 oz cream cheese
3 Cups thinly sliced and packed apples
1 egg
In one cup, put 1/3 Cup white granulated sugar
In another Cup put 1/4 Cup white granulated sugar
3 Tablespoons All Purpose flour to go in the apples
1/2 teaspoon pure vanilla
1) Let’s go ahead and bake our crust. I use the store bought crust when I am going to only use one or two. Take a 9 inch glass pie pan. Roll your crust out in it and fit firmly around the edges. Then any excess that you have, tuck it under. Bake it at 450 degrees Fahrenheit. Do not prick it! If it puffs up in the middle, mash the puff down as soon as you take it out. It should be a golden brown.
2) Turn oven down to 350 degrees Fahrenheit.
3) In a small mixing bowl mix brown sugar, 1/2 Cup flour, about 1/2 of your spices, mix. Then cut in the butter (do not mash). In another bowl mix apples, 1/3 Cup sugar, 3 Tablespoons All Purpose flour, 1/2 of spices, fold together.
4) In a small mixing bowl, beat cream cheese with 1/4 Cup sugar on low until creamed. Add egg and vanilla mix good. Then spread over the baked crust.
5) Now add your apples, and then the oat mixture on top.
6) Place into your 350 degree F oven on top shelf for 45 minutes. Then check it. When it is golden brown, cover with aluminum foil (just lay it on top until 60 minutes is up).
This is our only apple tree that is left. The others could not stand the wind. This is a double red stamen winesap. They are outstanding for drying, making fresh apple cakes, pies, fried apples, apple sauce, apple butter and of course just plain eating. We are starting to dry some tomorrow. A little later we will get into making fried pies and stack cakes from dried apples.We are going to make a super good pie today.
Apple Pie with Cream Cheese in it.
3/4 Cup dark brown sugar (packed)
1/2 Cup all purpose flour
1/2 Cup old fashion oatmeal (not instant)
2 teaspoons cinnamon
1/2 teaspoon nutmeg (Mix cinnamon and nutmeg)
1/3 Cup cold butter
8 oz cream cheese
3 Cups thinly sliced and packed apples
1 egg
In one cup, put 1/3 Cup white granulated sugar
In another Cup put 1/4 Cup white granulated sugar
3 Tablespoons All Purpose flour to go in the apples
1/2 teaspoon pure vanilla
1) Let’s go ahead and bake our crust. I use the store bought crust when I am going to only use one or two. Take a 9 inch glass pie pan. Roll your crust out in it and fit firmly around the edges. Then any excess that you have, tuck it under. Bake it at 450 degrees Fahrenheit. Do not prick it! If it puffs up in the middle, mash the puff down as soon as you take it out. It should be a golden brown.
2) Turn oven down to 350 degrees Fahrenheit.
3) In a small mixing bowl mix brown sugar, 1/2 Cup flour, about 1/2 of your spices, mix. Then cut in the butter (do not mash). In another bowl mix apples, 1/3 Cup sugar, 3 Tablespoons All Purpose flour, 1/2 of spices, fold together.
4) In a small mixing bowl, beat cream cheese with 1/4 Cup sugar on low until creamed. Add egg and vanilla mix good. Then spread over the baked crust.
5) Now add your apples, and then the oat mixture on top.
6) Place into your 350 degree F oven on top shelf for 45 minutes. Then check it. When it is golden brown, cover with aluminum foil (just lay it on top until 60 minutes is up).
Monday, September 8, 2008
Smoking Chicken, A How-To
I guess I should start out by saying there is a lot more to Bar-B-Q’ing than building a fire and throwing a piece of meat on it.
Let’s smoke some chicken. We will always use thighs.
MMMmmmmm Look at this yummy chicken!
For Mouthwatering chicken like that, I use 10 phases:
1) Preparation
2) Marinate
3) Fire up your smoker
4) Add dry rub
5) Let rest
6) Place on grill & set probes
7) Cook
8) Mop
9) Arrange on platter
10) Serve.
1) We want thighs that are the same size or close to it. Hold them with the skin down in your hand. Remove any excess fat and lose meat.
2) Place the thighs in a zip-lock bag and cover good with marinate. Place in fridge.
3) Fire up your smoker and get it stabilized to 300 degrees Fahrenheit. This is by far the hardest part. This is when you want to smoke it for 1-1/2 hours with wood or wood chips. Then go to charcoal.
Let’s stop here because I am speaking of real smokers. If you have a gas grill all you have to do is to create smoke. If your grill does not have a smoke unit, you can use a cast iron skillet and place it down on your burners to make a smoker. You should use some hickory and about twice as much apple. But you can use any hardwood (BUT NOT ANY EVERGREEN).
Did you know that you can get the Maverick remote thermometers? That are very reasonably priced and a must to have control of your temperatures. I can’t express enough how important that a stable temperature is. You need to always know the temp next to your meat and inside it (And NOT what it is up in the top of your grill) ALL THE TIME
We use thighs all the time because it will not dry out like white meat and they will usually be the same size. You are better off to trim off some to make them cook evenly then to have some that are not done.
4) Next we need to add the dry rub. Dry rub what’s that?? There are all kinds on the market. But I make mine by using:
12 Tablespoons Brown Sugar
2 teaspoons Kosher Salt
1 teaspoon Chili Powder
3 teaspoons Paprika
1/4 teaspoon Granulated Garlic
1/4 teaspoon Cayenne Pepper
1/4 teaspoon Black Pepper
1/4 teaspoon Poultry Seasoning
To apply, remove chicken from marinate and pat off excess. Take your finger and run it under the skin in a couple of spots and add some dry rub in there (not a lot). Now cover the skin well with mayo. I take 8 round toothpicks and place the thigh in my hand, skin side up and pull the skin as far around as I can and secure with a toothpick, about 4 to the side. With poultry scissors, cut to 1/2 inch sticking out. Now sprinkle well all over with dry rub. (Don’t rub it!)
5) Let it rest about 10 min.
6) Place the meat on a cookie cooling rack (skin side up) so you can put them on all at once and lift them off when finished. You will conserve heat by doing this. Into the smoker they go. I will set one probe by the side of the meat without touching the meat or the grate. This is the pit probe. Then I place one into the fleshy side of the thigh about halfway through without touching the bone.
7) Cook. Smoke for 1 hour, and spray with apple juice and turn over wait 1/2 hour and spray again. Don’t add anymore wood. Go to your other heat source.
8) Now is the time to turn DOWN the temperature to 230 –240 and MOP and I don’t mean the floor! We make a finishing sauce and what it consist of is nothing but 2 parts of Lil’ Red Barn Bar-B-Q sauce and 1 part of honey.
At this point, they are still on there backs. So mop this side, turn over, mop the skin side, wait 15 min, and mop the skin side again. Cook for 15 to 30 minutes, until done with internal thermometer reading about 160 degrees Fahrenheit.
9) This is one of the most important steps, and that is Presentation. Always remember, if it DOES NOT LOOK GOOD then it is most likely that your guest won’t think it is.
10) Serving. Do not put your platter of chicken on the table before they are seated. Let them wait on it. Anxiety will build up their approval.
I have moved up a notch by installing Bar-B-Q Guru’s. They will regulate your temperature to within 2 degrees Fahrenheit or Celsius, A/C or D/C. If you would like more information about the Bar-B-Q Guru, let me know and I will give you what they do for me along with log sheets that I am going to keep on each cooking.
Let’s smoke some chicken. We will always use thighs.
MMMmmmmm Look at this yummy chicken!
For Mouthwatering chicken like that, I use 10 phases:
1) Preparation
2) Marinate
3) Fire up your smoker
4) Add dry rub
5) Let rest
6) Place on grill & set probes
7) Cook
8) Mop
9) Arrange on platter
10) Serve.
1) We want thighs that are the same size or close to it. Hold them with the skin down in your hand. Remove any excess fat and lose meat.
2) Place the thighs in a zip-lock bag and cover good with marinate. Place in fridge.
3) Fire up your smoker and get it stabilized to 300 degrees Fahrenheit. This is by far the hardest part. This is when you want to smoke it for 1-1/2 hours with wood or wood chips. Then go to charcoal.
Let’s stop here because I am speaking of real smokers. If you have a gas grill all you have to do is to create smoke. If your grill does not have a smoke unit, you can use a cast iron skillet and place it down on your burners to make a smoker. You should use some hickory and about twice as much apple. But you can use any hardwood (BUT NOT ANY EVERGREEN).
Did you know that you can get the Maverick remote thermometers? That are very reasonably priced and a must to have control of your temperatures. I can’t express enough how important that a stable temperature is. You need to always know the temp next to your meat and inside it (And NOT what it is up in the top of your grill) ALL THE TIME
We use thighs all the time because it will not dry out like white meat and they will usually be the same size. You are better off to trim off some to make them cook evenly then to have some that are not done.
4) Next we need to add the dry rub. Dry rub what’s that?? There are all kinds on the market. But I make mine by using:
12 Tablespoons Brown Sugar
2 teaspoons Kosher Salt
1 teaspoon Chili Powder
3 teaspoons Paprika
1/4 teaspoon Granulated Garlic
1/4 teaspoon Cayenne Pepper
1/4 teaspoon Black Pepper
1/4 teaspoon Poultry Seasoning
To apply, remove chicken from marinate and pat off excess. Take your finger and run it under the skin in a couple of spots and add some dry rub in there (not a lot). Now cover the skin well with mayo. I take 8 round toothpicks and place the thigh in my hand, skin side up and pull the skin as far around as I can and secure with a toothpick, about 4 to the side. With poultry scissors, cut to 1/2 inch sticking out. Now sprinkle well all over with dry rub. (Don’t rub it!)
5) Let it rest about 10 min.
6) Place the meat on a cookie cooling rack (skin side up) so you can put them on all at once and lift them off when finished. You will conserve heat by doing this. Into the smoker they go. I will set one probe by the side of the meat without touching the meat or the grate. This is the pit probe. Then I place one into the fleshy side of the thigh about halfway through without touching the bone.
7) Cook. Smoke for 1 hour, and spray with apple juice and turn over wait 1/2 hour and spray again. Don’t add anymore wood. Go to your other heat source.
8) Now is the time to turn DOWN the temperature to 230 –240 and MOP and I don’t mean the floor! We make a finishing sauce and what it consist of is nothing but 2 parts of Lil’ Red Barn Bar-B-Q sauce and 1 part of honey.
At this point, they are still on there backs. So mop this side, turn over, mop the skin side, wait 15 min, and mop the skin side again. Cook for 15 to 30 minutes, until done with internal thermometer reading about 160 degrees Fahrenheit.
9) This is one of the most important steps, and that is Presentation. Always remember, if it DOES NOT LOOK GOOD then it is most likely that your guest won’t think it is.
10) Serving. Do not put your platter of chicken on the table before they are seated. Let them wait on it. Anxiety will build up their approval.
I have moved up a notch by installing Bar-B-Q Guru’s. They will regulate your temperature to within 2 degrees Fahrenheit or Celsius, A/C or D/C. If you would like more information about the Bar-B-Q Guru, let me know and I will give you what they do for me along with log sheets that I am going to keep on each cooking.
Tuesday, August 12, 2008
Making You A Great! Bar-B-Q'er
WE ARE GOING TO MAKE EACH OF YOU A GREAT! BAR-B-Q ER
Here is my tip for today:
When you are going to Bar-B-Q, if you will get enough cooling racks to go under your meat, spray with Pam, lay on your grill, and then place your meat or veggies on them. When it is time to take them off and let them rest, you can just pick them up and sit them where you want. You can get them at Wal-Mart very cheap.
Out first challenge is what to cook on in the way of a grill, where it gets its heat from, how far it should be from the grill, and how easy it is to regulate your temperature. I like to use a indirect heat source, but I learned on a open pit with a piece of tin as a cover. We didn't even have a thermometer. When we thought it was done we would stick an ice pick in it to look at the juices to see if they ran clear. Some would stick nails down into the meat to transfer heat down to the bone. It has only been in the last few years that the marinade, dry rubs, and brining came along. If you use the indirect method you will not smell up the neighborhood like we used to when moping. So I cheat by keeping a cast iron skillet on my fire box and add a mixture of 1/2 BBQ sauce and 1/2 vinegar to make it smell GOOD. If people can smell it when they drive up they know it is GOOD!!! Always remember this saying "LOW and SLOW is the way."
Next time we will talk about marinade and rubs, and how each meat is different.
Here is my tip for today:
When you are going to Bar-B-Q, if you will get enough cooling racks to go under your meat, spray with Pam, lay on your grill, and then place your meat or veggies on them. When it is time to take them off and let them rest, you can just pick them up and sit them where you want. You can get them at Wal-Mart very cheap.
Out first challenge is what to cook on in the way of a grill, where it gets its heat from, how far it should be from the grill, and how easy it is to regulate your temperature. I like to use a indirect heat source, but I learned on a open pit with a piece of tin as a cover. We didn't even have a thermometer. When we thought it was done we would stick an ice pick in it to look at the juices to see if they ran clear. Some would stick nails down into the meat to transfer heat down to the bone. It has only been in the last few years that the marinade, dry rubs, and brining came along. If you use the indirect method you will not smell up the neighborhood like we used to when moping. So I cheat by keeping a cast iron skillet on my fire box and add a mixture of 1/2 BBQ sauce and 1/2 vinegar to make it smell GOOD. If people can smell it when they drive up they know it is GOOD!!! Always remember this saying "LOW and SLOW is the way."
Next time we will talk about marinade and rubs, and how each meat is different.
Tuesday, August 5, 2008
Do you really want to know how to Bar-B-Q?
If so lets start with this:
What kind of a cooker (smoker) do you have? What kind would you need?
This is a question and answer session... We want to hear from you.
Tell us what you think! Leave a comment or join our Google Groups!
Send an email to: davefranksblog@gmail.com and we'll send you a Google Groups invite! Please include the Google Account email address that you want your invite sent to.
If you don't have a Google Account yet, please get one HERE.
Dave Franks
What kind of a cooker (smoker) do you have? What kind would you need?
This is a question and answer session... We want to hear from you.
Tell us what you think! Leave a comment or join our Google Groups!
Send an email to: davefranksblog@gmail.com and we'll send you a Google Groups invite! Please include the Google Account email address that you want your invite sent to.
If you don't have a Google Account yet, please get one HERE.
Dave Franks
Tuesday, July 29, 2008
Fried Green 'Maters & How to can them!
This one goes so far back that I can’t even tell you when it started and I’m 79. My grandma said that her grandma did it this way. That is back to the Civil War days.
You will need
You will need
Pan hot grease (I would use lard but you can use shortening)
I would use a cast iron skillet (you use whatever you have )
Green tomatoes, sliced about 3/8 in thick (they can be turning pink)
1 part whole egg, ½ part water, mixed
salt –n- pepper
½ cup Self Rising flour
1 cup corn meal mix
1) Heat grease until when you drop a bit of ‘mater in it sizzles.
2) Salt-n-pepper the ‘maters, then roll in flour. Now dip in egg wash, then into the corn meal, and into the hot grease. Fry very quick, till a golden brown.
3) Remove and place on a paper towel to blot off any grease. Then lightly salt.
Here is another goodie
Canning Green Tomatoes to Fry
1) Have jars clean with new tops
2) In a sauce pan, add water by the cup and add ½ teaspoon salt for each cup of water. Bring to a boil
3) Take green tomatoes, slice them 3/8 in thick and drop in boiling water till they start to turn grey. Remove and place in the jars.
4) Then pour full of the boiling salt water. Now seal. They will be good in the winter.
Sunday, July 27, 2008
The Fruits of my Harvest, 2007
Here's some pictures of my hobby. I have put it aside this year to work on other things. Here's the harvest from 2007.
Dave's hobby raising giant pumpkins!
He is measuring it, not hugging it!
It measured to weigh 760 pounds with 6 weeks still left to grow, but we lost it due to stem rot.
Three watermelons filled the back of my pickup truck!
Watermelon that weighed 129 pounds!
The one in the front was a 640 pound squash We got 2nd place with it.
The 3rd one back was a 565 pound pumpkin. We placed 4th with it in Allardt ,Tn.
The one in the front was a 640 pound squash We got 2nd place with it.The 3rd one back was a 565 pound pumpkin. We placed 4th with it in Allardt ,Tn.
Corn Pone
Let’s make some cornbread!
Ingredients
You will need a 6”cast iron skillet
1 cup white corn meal mix
½ cup Buttermilk
1 tbsp Vegetable oil
2 heaping tbsp of Self Rising flour
¼ cup water
1) Pre-heat oven to 450 degrees Fahrenheit. Spray your skillet with PAM.
2) Then mix white corn meal mix, vegetable oil, flour, buttermilk, and water. You may need to add a little more liquid.
3) You want it to pour out of your mixing bowl in to your skillet and level it up by shaking it.
4) Put it in your oven. I won’t say how long because each oven is different, but start checking after 20 minutes. Cook until it is good and brown. Then put a plate on top and flip it over.
Serve it with the bottom up. It looks better. It is a must to have PLENTY of butter!!!
Ingredients
You will need a 6”cast iron skillet
1 cup white corn meal mix
½ cup Buttermilk
1 tbsp Vegetable oil
2 heaping tbsp of Self Rising flour
¼ cup water
1) Pre-heat oven to 450 degrees Fahrenheit. Spray your skillet with PAM.
2) Then mix white corn meal mix, vegetable oil, flour, buttermilk, and water. You may need to add a little more liquid.
3) You want it to pour out of your mixing bowl in to your skillet and level it up by shaking it.
4) Put it in your oven. I won’t say how long because each oven is different, but start checking after 20 minutes. Cook until it is good and brown. Then put a plate on top and flip it over.
Serve it with the bottom up. It looks better. It is a must to have PLENTY of butter!!!
Vegetable Soup
1 or 2 ham hocks
1 quart of tomatoes (fresh chopped)
1 cup of cooked white beans
½ cup diced celery
1 med. onion
1 ½ cups chopped cabbage
2 cups diced potatoes
3 med. carrots, diced
2 ears of corn, cut off
salt and pepper
1) Cover ham hocks with water and boil for about 1 hour.
2) Add onions, potatoes, corn, tomatoes, celery, cabbage and carrots. Cook until tender, then add cooked beans, salt, and pepper to taste.
Dave’s Mandated Side Item: “Now a pone of cornbread and a gob of real butter is a must.” So we will add a recipe for it.
1 quart of tomatoes (fresh chopped)
1 cup of cooked white beans
½ cup diced celery
1 med. onion
1 ½ cups chopped cabbage
2 cups diced potatoes
3 med. carrots, diced
2 ears of corn, cut off
salt and pepper
1) Cover ham hocks with water and boil for about 1 hour.
2) Add onions, potatoes, corn, tomatoes, celery, cabbage and carrots. Cook until tender, then add cooked beans, salt, and pepper to taste.
Dave’s Mandated Side Item: “Now a pone of cornbread and a gob of real butter is a must.” So we will add a recipe for it.
Thursday, July 24, 2008
Intro
Hello friends and neighbors!
Welcome to my new blog for Foods of the Southland! You'll be delighted to know that this improvement will help you all by allowing you to send the newsletter, our updates and recipes, and everything else we intend to post (even videos!) without the possibility of them deleting it as spam! You can just send them the link to this blog! After all, you know I don't cook with SPAM!
As a matter of fact, to start out this new adventure and in the next few days, I'm going to post a recipe that none of you have EVER seen before!! So stay tuned!!
The best is yet to come!!
But first -- I must introduce myself -- So I wrote a little something for all of you:
I am David (Dave) Franks, Author, Pit Master and Flunky!!!
This is my first time at bloggin’. For all of you that have been getting our newsletter, a lot of this will be sour grapes. But the new ones might get something out of it. I was born in Whitehaven, Tennessee. That is now part of Memphis. I went to Whitehaven School; the grammar and high schools were all together. My Grandmother was the first teacher hired there. My Grandfather was the first doctor there, and my great uncle was the first dentist. I started cooking (helping) when I was 4 or 5. The biggest thing that I did was bring in the wood, keep the fire going, and the stirring. We raised, canned, dried and cured a lot of meat by using sugar, salt, red pepper, black pepper and smoking. We would sit around the fire and listen to the battery radio and shell corn to take to the grist mill the next day on the back of our mule to make meal. We would take butter and eggs to the country store and they would credit us for them. Then, when we needed some things, they would debit our account.
When I was growing up, there were only three Bar-B-Q joints in the Memphis area that I can remember. The one in Memphis is where I got my eating sauce recipe from, the one down at Bullfrog Corner, Mississippi is where my basting sauce recipe came from. I learned how to Bar-B-Q at J.C. Harbin's while working for him because he was our sponsor for the Doc Hollom River race. We would swim 5 or 10 miles down the Mississippi river. As most of you know, I have a cookbook out, Foods of the Southland, with over 250 good Southern recipes.
We are putting our Lil' Red Barn Bar-B-Q sauce on the market real soon. We plan on getting into competitive Bar-B-Q’ing next year. I am building a new pair of smokers that are trailer mounted and enclosed in a Lil' Red Barn.
If anyone would like a good old southern recipe, just let me know. If I don’t have it, I can get them. Something that I forgot to mention was that I now live in Maynardville, Tennessee. Just in case someone does not know where that is, well it is about 12 miles northeast of Knoxville, TN. The University of Tennessee, Oak Ridge, and Gatlinburg are all within a stones throw of our house. Maynardville is located in Union County, and was the home of Roy Acuff, Carl Smith, and my wife, Betty, and me! Ha!
I try to do a lot of cookouts (just for fun, not for hire). And being that the gardens and a lot of fresh veggies are plentiful, let’s talk about cooking them. Let’s start with fried green matoes. (You will be getting some Hillbilly now and then). We may not talk good, but we sho’ do eat good.
Welcome to my new blog for Foods of the Southland! You'll be delighted to know that this improvement will help you all by allowing you to send the newsletter, our updates and recipes, and everything else we intend to post (even videos!) without the possibility of them deleting it as spam! You can just send them the link to this blog! After all, you know I don't cook with SPAM!
As a matter of fact, to start out this new adventure and in the next few days, I'm going to post a recipe that none of you have EVER seen before!! So stay tuned!!
The best is yet to come!!
But first -- I must introduce myself -- So I wrote a little something for all of you:
I am David (Dave) Franks, Author, Pit Master and Flunky!!!
This is my first time at bloggin’. For all of you that have been getting our newsletter, a lot of this will be sour grapes. But the new ones might get something out of it. I was born in Whitehaven, Tennessee. That is now part of Memphis. I went to Whitehaven School; the grammar and high schools were all together. My Grandmother was the first teacher hired there. My Grandfather was the first doctor there, and my great uncle was the first dentist. I started cooking (helping) when I was 4 or 5. The biggest thing that I did was bring in the wood, keep the fire going, and the stirring. We raised, canned, dried and cured a lot of meat by using sugar, salt, red pepper, black pepper and smoking. We would sit around the fire and listen to the battery radio and shell corn to take to the grist mill the next day on the back of our mule to make meal. We would take butter and eggs to the country store and they would credit us for them. Then, when we needed some things, they would debit our account.
When I was growing up, there were only three Bar-B-Q joints in the Memphis area that I can remember. The one in Memphis is where I got my eating sauce recipe from, the one down at Bullfrog Corner, Mississippi is where my basting sauce recipe came from. I learned how to Bar-B-Q at J.C. Harbin's while working for him because he was our sponsor for the Doc Hollom River race. We would swim 5 or 10 miles down the Mississippi river. As most of you know, I have a cookbook out, Foods of the Southland, with over 250 good Southern recipes.
We are putting our Lil' Red Barn Bar-B-Q sauce on the market real soon. We plan on getting into competitive Bar-B-Q’ing next year. I am building a new pair of smokers that are trailer mounted and enclosed in a Lil' Red Barn.
If anyone would like a good old southern recipe, just let me know. If I don’t have it, I can get them. Something that I forgot to mention was that I now live in Maynardville, Tennessee. Just in case someone does not know where that is, well it is about 12 miles northeast of Knoxville, TN. The University of Tennessee, Oak Ridge, and Gatlinburg are all within a stones throw of our house. Maynardville is located in Union County, and was the home of Roy Acuff, Carl Smith, and my wife, Betty, and me! Ha!
I try to do a lot of cookouts (just for fun, not for hire). And being that the gardens and a lot of fresh veggies are plentiful, let’s talk about cooking them. Let’s start with fried green matoes. (You will be getting some Hillbilly now and then). We may not talk good, but we sho’ do eat good.
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