Food and Drink Search: Southern American

Pickled Beets

Posted Sun, 05/01/2011 - 16:49 by Audrey

Yield: 5 pints

~12 medium sized beets (ideally, your beets are the same diameter as your jars)
1 cup water
1 cup white vinegar
1 cup sugar

Wash beets well. Trim roots, but leave attached to vegetable so the beet doesn't bleed too much when cooked.

Put beets in boiling water for 30-45 minutes (until they peel easily).

Peel beets. Put in cold water to cool.

While beets are cooling, mix water, vinegar, and sugar. Warm on stovetop until hot, but not boiling.

Meanwhile, warm jars and lids. Use mandolin to slice beets ~1/8-1/4" thick.

Pecan Pie

Posted Tue, 08/25/2009 - 12:33 by Jon

Originally from Dear Abby / Houston Post, via Mom

1c white Karo syrup
1c brown sugar
1/4t salt
1/4c melted butter
1t vanilla

Mix above together. I found that using an immersion blender got the consistency to a pleasantly creamy texture, but I was also using block-style brown sugar, instead of granulated. Regardless, it should be well mixed together and not lumpy.

Add:
3 eggs (slightly beaten)
1 heaping cup pecan halves
squeeze of lemon juice

Stir together.

Jalapeño Mint Jelly

Posted Mon, 08/15/2011 - 19:48 by Audrey

Adapted from epicurious.

Yield: 3 half-pints

ingredients

7/8 cups finely chopped fresh mint, divided
3/4 cups water
1 3/4 cups granulated sugar
3/8 cup cider vinegar
1 tbsp (25 mL) strained fresh lemon juice
2 jalapeño peppers, finely chopped
1 pouch liquid fruit pectin

preparation

Candied Pecans

Posted Sun, 10/18/2009 - 13:50 by Audrey

Jon's grandmother has a pecan tree in her yard. Two years ago, it was very prolific and we received a huge bag of pecans to bring back to DC. Having now waited two years for Jon to make a pecan pie, I decided to candy some of them to use as use as salad toppers or just a tasty snack. Next time, maybe more allspice or some ginger for an extra kick.

From http://www.slashfood.com/2006/10/24/candied-pecans-easy-and-addictive/

Bernice's Brisket

Posted Tue, 08/25/2009 - 19:09 by Audrey

This is Audrey's family's brisket recipe. Sort of like a potroast, but made on the stovetop. It has a sweet and savory sauce. It's really easy to freeze leftovers and reheat - almost better that way!

BBQ'ed Ribs

Posted Sat, 05/29/2010 - 12:35 by Jon

From Jon's Dad's methodology:

Cook the ribs slow and then start to put the sauce on ....along with salt and pepper.

1 rack of Pork Spare Ribs (not the "country style" which are thicker and harder to cook thouroughly)
Salt and pepper

Sauce:
2/3rds bottle of Kraft BBQ (Hickory or Mesquite Smoke style)
Vinegar to taste
2 Tbsp lemon or lime juice
1 gollup of molasses (~1/4 cup)

Deviled Potato Salad

Posted Sat, 07/03/2010 - 15:51 by Audrey

Because of my awesome cole slaw recipe, whenever BBQ season rolls around I always forget that I also have an awesome (borrowed) potato salad recipe.

I have unabashedly used Rachel Ray's recipe and added eggs (in my opinion, a must!).

Pimiento Mac and Cheese

Posted Sun, 09/25/2011 - 11:07 by Audrey

I made a tweaked version of this Bon Appetit recipe. It was good, especially from a mac and cheese perspective - gooey and all the rest of that. I'm not sure how I actually felt about the pimento cheese aspect of it. Perhaps next time I will downplay the pimento and just use the basic recipe as a base for a more traditional mac and cheese dish.

Ingredients
1 7- to 8-ounce red bell pepper, seeded, cut into 1-inch pieces
2 garlic cloves, halved, divided

Shrimp a la plancha and Grits with Creole Chutney

Posted Sun, 02/27/2011 - 20:05 by Jon

This was inspired by the Jose Andres' Gambas a la Plancha recipe, and having some fresh shrimp from Arganica. I was feeling a craving for a more cajun-y shrimp-and-grits setup, however. So, I figured there's no reason not to just do both. I left the grits simple, and focused on the shrimp and the chutney-like goop.

A ton of salt
3 whole shrimp per person
grits, plus water and butter for their preparation.

For the creole chutney:

1/2 medium onion, chopped
4 cloves garlic, minced
1 mild jalapeno
1/2 bell pepper (red preferred)
1 small tomato
1 tsp molasses

Elaine's Lemon Meringue Pie

Posted Sun, 08/08/2010 - 17:36 by Audrey

My grandmother makes the best lemon meringue pie. She swears by the My-T-Fine brand of lemon pie filing mix, though I've decided that Jell-O brand is an acceptable substitute. Her secret is the lemon juice.

To make this into a pie, we use a one of Jon's pie crusts, pre-baked. However, you could just as easily fill bowls, ramekins, etc. and have as a tasty pudding treat.

Filling Ingredients
1 box lemon pie filling
1/4 cup sugar

Audrey and Jon

One year and counting!

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