Smothered Chicken
Smothered chicken is one of the signature dishes of the South and as such it’s been subject to a lot of tweeking – some good, some not so good. Recipes you find in the old cookbooks will often just direct you to cut up or spatchcock the bird, season, flour & brown it, cover in…
Oven Fried Chicken
We all (well, almost all) remember the old ads for oven fried chicken starring that obnoxiously sweet little girl saying, “It’s Shake ‘n Bake – ‘N ah hepped…” And guess what? It was pretty good. And not least for the corporate bottom line because what they were selling was basically flavored bread crumbs at a…
Red Bean Salad
It’s still hot, you don’t want to cook, you probably don’t even want to read – especially not about cooking so we’ll make it short here. In three words: Red Bean Salad. Three bean salad was all the rage back in the fifties. It powered through the decades and even now shows up at pot lucks…
Grillades & Grits
Grillades is the breakfast dish you make at night. Wake up, put the pot on to warm and start making the grits. In less time than it takes for people to stumble into the kitchen you will have prepared a delicious, complex and filling meal that will keep family and/or guests full for hours. Although a classic brunch…
Succotash
You won’t be sufferin if you eat this simple succotash. Besides tasting good the combination of a grain (corn) with a legume (lima bean) provides a cheap dish that is high in essential amino acids. Which is why native Americans feasted on it when deer and fish were scarce. The word Succotash comes from the Narragansett word ‘sohquttahhash’ which…
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