Sausage dressing is a staple at Southern tables, and not just around the holidays. I’ve used this recipe (or variations of it) to stuff Turkey, chicken, cornish hens, pork chops, and bell peppers.… Read the rest
A few weeks ago I was flittering around Pinterest and I stumbled on a pin for sausage balls. If you can believe this, I’d never heard of them. Not once. Ever.
I showed the picture to my wife, who has heard of these little gems. She immediately launched into tales about how her Grandmother used to make sausage cheese balls for her all the time, how much she loved them as a kid, and how much she missed them.… Read the rest
Like most families, we saw each other mostly on holidays, and the order of the day was, of course, the food. Roast turkey in particular, with homemade cornbread stuffing (or cornbread dressing, if that’s what you want to call it.), though there would of course be all kinds of other dishes and desserts.… Read the rest
As a former Californian and a current Texan, there are few foods in the world that scream warm weather like a heaping dish of cool, refreshing, chunky guacamole. (Pico de Gallo also goes on this list.) It’s one of the first things put on your table in most good Tex Mex restaurants, will always be found at a cookout or tailgate party.… Read the rest
White gravy is a staple in every Southern household. Everybody claims that their Mom or their Grandma makes the best gravy in the world. (They’re all correct, by the way. Every one of them.). This is how my mother and my grandmother made their white gravy, and I’m sure you’ll agree that it’s some of the best around.
This post isn’t a random thing.… Read the rest
If you’re talking about Southern food and the discussion doesn’t move to biscuits, you’ve missed the point somewhere. Sure, we love our greens and our grits, but biscuits are an all-day-every-day food in the South. Biscuits are for breakfast, lunch and dinner. They’re great with a smear of jam, a little butter and honey and, of course, slathered in rich, creamy Southern gravy.… Read the rest
Who doesn’t love a perfect piece of fried chicken? There’s something magical about biting through crisp skin and into juicy, succulent, tender chicken. It’s like a little piece of heaven. Trust me, just try this recipe and you’ll have perfect oven fried chicken every single time. No fuss. No muss. No fryer.… Read the rest
Our Family’s Iced Tea Recipe. The perfect drink on hot August afternoons with family and friends.
There’s nothing that speaks to me of home like a tall, frosty cold glass of iced tea. Whether you like yours sweet in the southern tradition or with little or no sugar, nothing says summer like iced tea, and nobody… And I mean nobody, made it better than my mother did.… Read the rest
Bean dip is a San Antonio favorite. It’s such a distinctly Texan recipe that the very first Texan entry in Clementine Paddleford’s Great American Cookbook is For Bobbie Coleman’s Texas Bean Dip, and was served to Mrs. Paddleford just a few miles from my home, in the Alamo Heights district of San Antonio. She declared that bean dip “True Texas Cuisine.” We Texans couldn’t agree more.… Read the rest
This might just be the ultimate sandwich. It’s got succulent pork, bitter greens, crisp bacon and the sweet and tangy combination of vinegar and hot sauce. If there’s a more perfect combination of flavors, I’m not sure what it is. This bad boy has all of that. It’s like putting all the best of the deep South in your mouth with every bite.… Read the rest
Today we’ve got the perfect quick and easy recipe for your game-day snacking or barbecue, because nobody wants to spend hours making a dip. Let’s face it, those chips need one. This is the one they need. And hey, we’ve made bean and cheese dips before, but you can never have enough variations on a bean dip in your arsenal.
This dip can be served as shown, or modified in as many ways as there are toppings to add. … Read the rest
Very few things can bring joy to the heart of a Southern cook, even one who happens to live in Alaska, like the words “Smoked Ham Hocks.” When making a braised dish or a stew, even bacon and butter can’t hold a candle to a good hock. While both of the latter give a lot of flavor to a dish (just ask the French about butter), the smoky, salty, purely porcine assault of flavors from a good smoked ham hock is absolutely beyond compare.… Read the rest
I’ve said it before and I will most definitely say it again. Simple foods are the best foods. Some of the most sought after dishes in the world are inspired by what were once food for the poor only. Meals that were originally intended to stretch a few meager ingredients until they couldn’t be stretched any farther have become the rage at swanky restaurants all over the world.… Read the rest
While I’ve shared a basic Southern gravy recipe here before, if you’re thinking of making biscuits and gravy it can’t be done with restaurant style gravy. It must be made with sausage gravy. Sausage gravy is a Southern staple. It can be found in nearly every restaurant and diner in the South and the Southwest and is undoubtedly made in nearly every home in the area as well.… Read the rest
For my family cornbread was a staple food. It was served with beans and potatoes, with fish, for holidays, at parties and often just as a snack. It was always served with a bowl of chili. There was no question that chili and cornbread were meant to go together. If anyone had suggested to me as a kid that you could just bake the chili right in to the cornbread, I would have called them crazy.… Read the rest
While chili (particularly “Texas Red”, and yes, that means no beans.) is the official state food of Texas, there is little doubt that the unofficial state food of Texas is the chicken fried steak.
I’ve known the wonderful delight of chicken fried steak all my life. While I grew up in California’s wine country, my family and many others were originally dust bowl immigrants from Texas, Oklahoma and Arkansas.… Read the rest
If there’s one food that Americans have adopted from another culture and changed to their own liking it’s the taco. In fact, most Americans wouldn’t know a real taco if it bit them. We’ve changed them too much. Chain restaurants have buried the simple and noble flavors under mounds of lettuce, yellow processed cheese goo and whatever else they can come up with.… Read the rest
Are you getting tired of turkey yet? Do you need a new way to spice up that grand bird that graced your holiday table? Are you just sick-to-death of trying to find ways to get the last little bit out of your holiday feast?
If so, our leftover turkey tacos are for you.… Read the rest
What’s a great day in front of the TV without a great snack? Whether it’s movie night, game day or just an evening of watching TV with the kids (every Saturday they get to pick the shows), a snack is called for and in my opinion it’s hard to beat a good homemade bean dip.
Aside from being a lot healthier than sour cream based dips, bean dip tends to hold up better to serious snacking, especially when there are two pre-teen boys or a group of men involved. … Read the rest
I can’t get enough seafood lately. I’m not sure why, but something about fish keeps me coming back time-and-time again. Even though it is the beginning of fall and I should be craving heavier dishes, I find I just want seafood, fish in particular. I can’t shake the craving.
Luckily I still had some Tilapia in the freezer. A little foraging in the pantry and I decided that I was looking for some richer flavors than the last few dishes I’ve made, but not so heavy as to leave me tired at the end. … Read the rest