Southern Barbecue Sauce

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Barbecue Sauce and Brush

Ingredients:

  • 2 cups ketchup

  • 1 cup water

  • 1/2 cup apple cider vinegar

  • 5 tablespoons light brown sugar

  • 5 tablespoons sugar

  • 1/2 tablespoon fresh ground black pepper

  • 1/2 tablespoon onion powder

  • 1/2 tablespoon ground mustard

  • 1 tablespoon lemon juice

  • 1 tablespoon Worcestershire sauce

Directions:

  1. In a medium saucepan, combine all ingredients.
  2. Bring mixture to a boil, reduce heat to simmer.
  3. Cook uncovered, stirring frequently, for 1 hour 15 minutes.

Pumpkin Pie

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Pumpkin pie

Ingredients:

  • 1 (15 ounce) can pumpkin
  • 1 (14 ounce) can sweetened condensed milk
  • 2 large eggs
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 1 (9 inch) unbaked pie crust

Directions:

  1. Preheat oven to 425 degrees F. Whisk pumpkin, sweetened condensed milk, eggs, spices and salt in medium bowl until smooth. Pour into crust. Bake 15 minutes.
  2. Reduce oven temperature to 350 degrees F and continue baking 35 to 40 minutes or until knife inserted 1 inch from crust comes out clean. Cool. Garnish as desired. Store leftovers covered in refrigerator.

 

 

 

 

 

 

 

 

Pecan-Herb Cornbread Dressing

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Ingredients:

Cornbread

  • 2 cups self-rising white cornmeal mix
  • 1 teaspoon granulated sugar (optional)
  • 2 large eggs
  • 2 cups whole buttermilk
  • 3 tablespoons salted butter

Dressing

  • 1/2 cup salted butter (4 oz.)
  • 3 cups chopped sweet onion (from 2 large onions)
  • 2 cups chopped celery (from 6 stalks)
  • 2 tablespoons chopped fresh sage
  • 2 teaspoons chopped fresh thyme
  • 2 teaspoons chopped fresh rosemary
  • 6 large eggs
  • 1 1/2 cups toasted pecans, roughly chopped
  • 1/2 cup chopped fresh flat-leaf parsley, plus more for topping
  • 1 (14-oz.) pkg. herb-seasoned stuffing mix (such as Pepperidge Farm)
  • 10 cups chicken broth
  • 2 teaspoons black pepper
  • 1 teaspoon kosher salt

Directions:

  1. Prepare the Cornbread: Preheat oven to 425°F. Combine self-rising cornmeal mix and, if desired, sugar in a large bowl. Stir together eggs and buttermilk in a medium bowl; add to cornmeal mixture, stirring just until moistened.
  2. Heat butter in a 10-inch cast-iron skillet in preheated oven 5 minutes. Stir melted butter into batter. Pour batter into hot skillet.
  3. Bake in preheated oven until cornbread is golden, about 25 minutes; cool in skillet 20 minutes. Remove from skillet to a wire rack, and cool completely, 20 to 30 more minutes. Crumble cornbread. Freeze in large heavy-duty ziplock plastic bag up to 1 month, if desired. Thaw in refrigerator.
  4. Prepare the Dressing: Preheat oven to 350°F. Melt butter in a large skillet over medium-high; add onion and celery, and cook, stirring often, until tender, 10 to 12 minutes. Add sage, thyme, and rosemary, and cook, stirring often, 1 minute.
  5. Stir together eggs in a very large bowl; stir in crumbled Cornbread, onion mixture, pecans, flat-leaf parsley, stuffing mix, chicken broth, black pepper, and kosher salt until blended.
  6. Spoon mixture into 2 lightly greased 13- x 9-inch (3-quart) baking dishes. Cover and freeze up to 3 months, if desired; thaw in refrigerator 24 hours. (Uncover and let stand at room temperature 30 minutes before baking.)
  7. Bake, uncovered, in preheated oven until lightly browned and cooked through, 1 hour to 1 hour and 15 minutes. Garnish with additional chopped fresh parsley.

Shoofly Pie

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Ingredients:

  • 1 ½ cups flour
  • ½ cup dark brown sugar
  • 1 teaspoon cinnamon
  • ½ teaspoon nutmeg
  • ⅛ teaspoon salt
  • ¼ pound (1 stick) cold unsalted butter
  • ¾ cup molasses
  • ¾ cup boiling water
  • ½ teaspoon baking soda
  • 1 single crust pie pastry

Directions:

  1. Heat oven to 450 degrees.
  2. Make the crumb topping: Mix flour, sugar, cinnamon, nutmeg and salt together in a bowl. Cut in the butter with a pastry cutter until the consistency resembles cornmeal.
  3. Combine molasses, water and baking soda and pour into pastry shell. Spoon the crumb mixture evenly over the top. Bake 15 minutes, lower the heat to 350 degrees and bake 20 minutes longer, or until set and firm.

Orange Cream Pie with Figs and Blackberries

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IMG_3304

Ingredients:

  • 1 14-ounce can sweetened condensed milk
  • 5 egg yolks
  • 1/2 cup fresh orange juice
  • 1/4 cup fresh lemon juice
  • 1 6-ounce graham cracker pie crust
  • 1 8-ounce frozen whipped topping, thawed
  • 1 pint figs, quartered
  • 1 cup blackberries
  • 2 tablespoons of honey

Directions

  1. Preheat oven to 350 degrees.
  2. Whisk together condensed milk, egg yolks, orange juice and lemon juice in a bowl; pour into pie crust.
  3. Bake 12 to 15 minutes or until center of pie is set.
  4. Cool completely; cover and chill at least 4 hours or up to 2 days.
  5. Spread whipped topping over chilled pie; garnish with figs and blackberries.
  6. Drizzle with honey.

Black-Eyed Pea Bruschetta

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Ingredients
  • 6 tablespoons extra-virgin olive oil, plus more for brushing
  • 1 very large onion, finely chopped
  • 1 very large carrot, finely chopped
  • 5 garlic cloves—4 minced, 1 whole
  • 1 pound dried black-eyed peas (about 2 1/4 cups), soaked overnight and drained
  • Two 1-pound smoked ham hocks
  • 2 quarts chicken stock or low-sodium broth
  • 2 bay leaves
  • Salt and freshly ground pepper
  • 1 small baguette, sliced diagonally 3/4 inch thick
  • Freshly grated parmesan cheese, for serving

Directions:   

  1. In a large, enameled cast-iron casserole, heat 2 tablespoons of the olive oil. Add the onion, carrot and minced garlic and cook over moderate heat, stirring occasionally, until softened, about 6 minutes. Add the drained black-eyed peas, ham hocks, chicken stock and bay leaves and bring to a boil. Reduce the heat to very low, cover partially and cook until the beans are tender, about 1 1/2 hours. Season generously with salt and pepper and let stand for 30 minutes.
  2. Meanwhile, preheat the oven to 350°. Toast the bread slices in the oven for about 8 minutes, until golden. Brush lightly with olive oil and rub lightly with the garlic clove.
  3. Drain the black-eyed peas; discard the ham hocks and bay leaves. Transfer the peas to a serving bowl. Stir in the remaining 1/4 cup of olive oil and season with salt and pepper. Serve the black-eyed peas with the garlic toasts, passing grated cheese at the table.
  4. Black-eyed peas can be made up to four days in advance.

Avocado-Pineapple Shrimp Salad

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Ingredients:

For the Vinaigrette

  • 1/4 cup olive oil
  • 1/4 cup fresh lime juice
  • 1 tablespoon of sugar
  • 1 teaspoon lime zest, minced
  • salt and pepper to taste

For the Shrimp

  • 16 Jumbo shrimp, peeled, deveined
  • 1 teaspoon black pepper
  • 1 teaspoon paprika
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon cayenne
  • 1 tablespoon of olive oil
  • 8 slices of fresh pineapple
  • 2 avocados, pitted, peeled, cut into chunks

Directions:

  1. Whisk all ingredients for the vinaigrette together in a bowl; set aside.
  2. Toss shrimp with pepper, paprika, salt, and cayenne.
  3. Heat oil in a large saute pan over high. Add the shrimp and cook until brown on one side, about 1 minute. Turn shrimp, saute another 30 seconds, then deglaze with 2 tablespoons vinaigrette; saute until shrimp are cooked through.
  4. To serve, arrange 2 pineapple slices and some of the avocado on each serving plate. Drizzle with vinaigrette, then top with 4 shrimp.

Overnight Breakfast Pie

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Ingredients:

  • 8 slices of bacon
  • 1/2 cup Panko bread crumbs
  • 5 eggs
  • 2 1/2 cups frozen shredded hash brown potatoes
  • 1 cup shredded Swiss cheese
  • 1/2 cup cottage cheese
  • 1/3 cup of milk
  • 1/4 cup chopped green onions
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 4 drops bottled hot sauce
  • sliced green onions optional

Directions:

  1. In a large skillet, cook bacon over medium heat until crisp. Drain bacon on paper towel, reserving one tablespoon drippings in skillet. Crumble bacon; set aside. Stir bread crumbs into the reserved drippings. Transfer to a small bowl; cover and chill until needed.
  2. Lightly grease a 9-inch pie plate; set aside. In a medium bowl, beat eggs with a fork until foamy. Stir in crumbled bacon, hash brown potatoes, Swiss cheese, cottage cheese, milk, 1/4 cup green onions, salt, black pepper, and hot sauce. Pour mixture into the prepared pie plate. Cover and chill 2 to 24 hours.
  3. Sprinkle pie with bread crumb mixture. Bake, uncovered, in a preheated 325 degree oven for about 50 minutes or until a knife inserted in the center comes out clean. If desired, sprinkle pie with additional sliced green onions. Makes 6 to 8 servings.

Aged Gouda and Thyme Shortbread

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Ingredients:

  • 8 ounces of unsalted butter, room temperature
  • 1 cup grated aged gouda
  • 2 cups unbleached flour
  • 1 teaspoon kosher salt
  • 1 tablespoon fresh thyme leaves chopped
  • 1 egg white, lightly whisked
  • 1/2 cup Fleur de Sel

Directions:

  1. Place the butter and cheese in the bowl of an electric mixer fitted with the paddle attachment. Beat until well combined.
  2. In a medium bowl, which together flour, salt, and chopped thyme.
  3. With the mixer on low speed, add the flour mixture, beating just until everything is blended and the dough can be handled.
  4. Turn the dough out onto a lightly floured board. Divide it into two pieces. Roll each piece into a 1 1/2 inch cylinder. Wrap tightly in parchment paper and chill for at least 4 hours.
  5. Position baking rack in the center of your oven and line two baking sheets with parchment paper.
  6. Bring the cylinders to cool at room temperature. Slice into coins between 1/8 and 1/4 inch thick. Place on a the prepared baking sheets, 1 inch apart. Brush the tops of the slices with the egg white and sprinkle with some Fleur de Sel.
  7. Bake for 8-10 minutes, or until puffed and golden brown.
  8. Cool on a rack before serving.

Honey Balsamic Blueberry Pie

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Ingredients

  • Refrigerated pie crusts, 2 count
  • 7 cups of fresh blueberries
  • 1/4 cup cornstarch
  • 2 tablespoons balsamic vinegar
  • 1/2 cup sugar
  • 1/3 cup honey
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon ground cinnamon
  • 1/8 teaspoon black pepper
  • 2 tablespoons butter, cut into 1/4 inch cubes
  • 1 large egg

Directions

  1. Prepare the filling: Place 1 cup of blueberries in a large bowl; crush with a wooden spoon. Stir in the cornstarch and vinegar until cornstarch dissolves. Stir in the sugar, next five ingredients, and remaining 6 cups of blueberries into the smashed berry mixture.
  2. Fit one of the two dough rolls into a greased 9 inch pie dish. Cut the second into 12 to 14 (1/2 inch wide) strips.
  3. Pour fruit into piecrust. Dot with butter cubes. Whisk together egg and 1 tablespoon of water. Lightly brush egg mixture around the edge of the pie. Arrange piecrust strips in a lattice design over filling. Trim excess dough and lightly press the edges together. Brush entire top of the pie with the remaining egg mixture. Freeze for 20 minutes or until dough is firm.
  4.  Preheat oven to 425 degrees.
  5. Bake pie on a foil lined baking sheet for 20 minutes. Reduce oven temperature to 375 degrees and bake for 20 more minutes. Cover pie with foil to prevent excess browning, bake another 25 to 30 minutes or until crust is golden or the filling in the center bubbles. Total time 65-70 minutes.
  6. Remove to a wire rack and cool for one hour before serving.