Simple cornbread, perfect to accompany BBQ. This is cooked in one of the greatest pieces of cookware ever: a cast iron skillet, which gives it a wonderful crunchy exterior.
1/2 C butter, melted
1/2 C white sugar
2 eggs
1 C buttermilk
1/2 t baking soda
1 C cornmeal
1 C all-purpose flour
1/2 t salt
Kernels from an ear of sweet corn (you can use two ears if you want extra fresh corn taste, but the cooking time increases slightly)
1-2 T rendered bacon grease, chilled (or oil/shortening if bacon grease isn't available)
Place a 10" cast iron skillet in the oven and preheat it to 375 F. Continue to heat it for another 15 minutes after the oven comes to temperature to ensure that the skillet is hot.
Meanwhile mix together all the ingredients except for the bacon grease.
When everything has preheated grease the skillet with the bacon grease; if the grease is chilled you can generally use a fork to move it around the sides and bottom of the skillet to cover the whole surface. Add the batter and bake for ~25 minutes, or until done.
Showing posts with label southern. Show all posts
Showing posts with label southern. Show all posts
Friday, May 30, 2014
Saturday, September 29, 2012
Split Pea Soup
My dad's recipe for split pea soup; a perfect thing on a cold winter day.
Ingredients:
1 lb bag of split green peas, rinsed and checked for rocks
8 C chicken stock, preferably homemade
1 large onion, chopped
2 carrots, chopped
2-3 stalks celery, chopped
4 parsley sprigs
3 cloves garlic, minced
1 bay leaf
1/2 t dried thyme
1/4 t pepper
1 smoked ham hock
1 ham steak, cubed (optional)
Salt to taste
Instructions:
In a large pot combine peas and chicken stock; bring to a boil. Reduce heat and simmer, covered, for 45 minutes.
Add the rest of the ingredients save the ham steak, and simmer, covered, until everything breaks up - about an hour and a half. Cook down for thicker soup, or thin it out with water or stock if desired. I prefer it quite thick.
Remove the ham hock, add the ham (if using), and cook for a few minutes more, seasoning to taste.
Serve with Tabasco on the side.
Ingredients:
1 lb bag of split green peas, rinsed and checked for rocks
8 C chicken stock, preferably homemade
1 large onion, chopped
2 carrots, chopped
2-3 stalks celery, chopped
4 parsley sprigs
3 cloves garlic, minced
1 bay leaf
1/2 t dried thyme
1/4 t pepper
1 smoked ham hock
1 ham steak, cubed (optional)
Salt to taste
Instructions:
In a large pot combine peas and chicken stock; bring to a boil. Reduce heat and simmer, covered, for 45 minutes.
Add the rest of the ingredients save the ham steak, and simmer, covered, until everything breaks up - about an hour and a half. Cook down for thicker soup, or thin it out with water or stock if desired. I prefer it quite thick.
Remove the ham hock, add the ham (if using), and cook for a few minutes more, seasoning to taste.
Serve with Tabasco on the side.
Zucchini and Lardon
A rich but simple side dish which can be served with a variety of cuisines.
3 smallish zucchini, quartered and chopped
6-7 T salt pork, finely chopped (1/4" cubes)
2 shallots, chopped
2 cloves garlic, chopped
salt and pepper to taste.
Throw the salt pork in a skillet (not non-stick), and saute until brown and crispy. Add the shallots and garlic, saute for a minute or so, add the zucchini, salt, and pepper. Cook until the zucchini is the desired texture.
3 smallish zucchini, quartered and chopped
6-7 T salt pork, finely chopped (1/4" cubes)
2 shallots, chopped
2 cloves garlic, chopped
salt and pepper to taste.
Throw the salt pork in a skillet (not non-stick), and saute until brown and crispy. Add the shallots and garlic, saute for a minute or so, add the zucchini, salt, and pepper. Cook until the zucchini is the desired texture.
Saturday, August 25, 2012
Cornbread
Made this one again and it was good enough that I felt it was time to post it. If you wanted to play with it you might add some sauteed jalapeno or some cheese, but I love it the way it is. If you wanted to add cheese you might want to decrease the sugar.
1/2 C butter, melted
2/3 C white sugar
2 eggs
1 C buttermilk
1/2 t baking soda
1 C cornmeal
1 C all-purpose flour
1/2 t salt
Kernels from an ear of sweet corn (if available)
oil or bacon grease to grease the cast iron pan
Preheat an oven and cast iron skillet to 375.
Mix the dry ingredients together, then add the wet ingredients and mix the batter together.
Remove the pan from the oven and grease the pan before adding the batter. Bake for ~25 minutes.
1/2 C butter, melted
2/3 C white sugar
2 eggs
1 C buttermilk
1/2 t baking soda
1 C cornmeal
1 C all-purpose flour
1/2 t salt
Kernels from an ear of sweet corn (if available)
oil or bacon grease to grease the cast iron pan
Preheat an oven and cast iron skillet to 375.
Mix the dry ingredients together, then add the wet ingredients and mix the batter together.
Remove the pan from the oven and grease the pan before adding the batter. Bake for ~25 minutes.
Sunday, August 16, 2009
Carolina Style Pulled Pork BBQ
This is my take on a Carolina pulled pork BBQ prepared on the stove top with rosemary. The rosemary makes it veer away from traditional, and Carolina BBQ can vary between tomato and vinegar/mustard based (this splits the difference and leaves the mustard by the wayside), but it works remarkably well.
pork (two to three inch thick pork chops, trimmed of fat, roughly 2 lbs)
2 onions (minced or quartered, depending on preference)
4-5 cloves garlic (minced)
1/2 c vinegar (adjust to taste)
2.5-3 capfuls liquid smoke
2 handfuls sugar
salt to taste
1 t paprika
1-2 t rosemary
1-2 t black pepper (ground)
2 bayleaves
cayenne
Saute onions and garlic then add water to fill pot and cover other ingredients. Boil the other ingredients until almost dry, but leave some liquid for the meat to soak up later; remove from heat. Shred meat and put back in pot.
Sauce:
little water
3 cloves garlic
1 t rosemary
1/2 t black pepper
1/4 c vinegar (adjust to taste)
handful dark brown sugar
1 T lemon juice
1/3 small can tomato paste
splash balsamic vinegar
Boil sauce ingredients separately from the meat until syrupy and mixed. Add sauce to shredded meat and heat on low for a couple of minutes while stirring to mix flavors. This can also be done as a side so you can adjust the amount of sauce you put on each serving of pulled pork.
pork (two to three inch thick pork chops, trimmed of fat, roughly 2 lbs)
2 onions (minced or quartered, depending on preference)
4-5 cloves garlic (minced)
1/2 c vinegar (adjust to taste)
2.5-3 capfuls liquid smoke
2 handfuls sugar
salt to taste
1 t paprika
1-2 t rosemary
1-2 t black pepper (ground)
2 bayleaves
cayenne
Saute onions and garlic then add water to fill pot and cover other ingredients. Boil the other ingredients until almost dry, but leave some liquid for the meat to soak up later; remove from heat. Shred meat and put back in pot.
Sauce:
little water
3 cloves garlic
1 t rosemary
1/2 t black pepper
1/4 c vinegar (adjust to taste)
handful dark brown sugar
1 T lemon juice
1/3 small can tomato paste
splash balsamic vinegar
Boil sauce ingredients separately from the meat until syrupy and mixed. Add sauce to shredded meat and heat on low for a couple of minutes while stirring to mix flavors. This can also be done as a side so you can adjust the amount of sauce you put on each serving of pulled pork.
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