Category Archives: SOUTHERN CUISINE

We were in Salt Lake City visiting my son earlier this spring, and since it happened to be Mother’s Day, Sven and Mr. C decided to take me out for dinner at one of Sven’s favorite restaurants. So off we went to Ruth’s Diner, located in historic Emigration Canyon. (It’s a new little place; only been around since the 1930s.) And OMG – what a wonderful time and meal we shared that day. I felt like I had just been chosen queen for a day. First of all, I was with my two favorite men in the whole world. (What could be better than that?) And to top things off, my entrée choice was off the charts delicious!

Apparently Ruth’s Diner is famous for several dishes they serve, among them Grandma Claire’s Baked Mac and Cheese, Chicken Fried Steak, and Ruth’s Meat Loaf. So never one to argue with success, I ordered the meatloaf.

The grilled meatloaf (who ever heard of grilling meatloaf slices?) came lightly dressed with a delicious, not too highly seasoned reddish gravy. Nestled up to the meatloaf all cozy and warm, were creamy mashed potatoes, sautéed veggies, and a warm from the oven biscuit. Oh my. It was simply heaven on a plate.

So yesterday, even though everyone knows it is just plain wrong to serve meatloaf in late Spring/early Summer, I flew in the face of convention and attempted to reproduce my Ruth’s Diner experience.

Well boy howdy, I am here to tell you, once in awhile I create a blue ribbon winner. (OK, no one actually awarded me a blue ribbon, but I know a winner when I taste one!) So even though it is not technically “meatloaf season”, I’m going to recommend giving this new spin on meatloaf a try. (And yes I know, you may have known about grilling meatloaf for decades, but for me it was like waking up and realizing I’m no longer in Kansas!) Note to self: no more sneaking into the TV room late at night and watching The Wizard of Oz!

I hope you enjoy this different and delicious way to prepare and serve an all-American classic.

Grilled Meatloaf:

2 T. chopped dehydrated onion
1 T. dried parsley
1 tsp. granulated garlic
1 tsp. Montreal Steak Seasoning (comes in bulk in the dried herbs and spices section)
1 tsp. seasoned salt
freshly ground black pepper
¼ tsp. dried savory
½ c. dry bread crumbs (I use the Italian bread crumbs – also come in bulk at many grocery stores)
2 eggs
¼ c. milk
1 lb. bulk sausage
1 lb. not so lean ground beef

In a large mixing bowl combine the onion, parsley, garlic, Montreal Seasoning, salt, pepper, savory, bread crumbs, eggs, and milk. Stir in the sausage and then the ground beef. I use a table knife for this purpose. Cuts through the mixture like a knife! (Pardon the pun….)

Form into 2 rectangular loaves. Place in a baking pan and bake for 1 hour in a pre-heated 350 degree oven. Remove from oven and let sit for at least 30 minutes. Just before ready to serve, cut into ¾-inch thick slices and fry on a lightly greased griddle or fry pan, just until each side is nicely browned and slightly crispy.

Serve lightly spread with gravy. Great served with Cheesy Grits (recipe below) or mashed potatoes and sautéed veggies.

Bacon Flavored Red Gravy:

3 slices thick meaty bacon, chopped
½ small onion, finely chopped
2 T. flour
½ tsp. smoked paprika
freshly ground black pepper
½ c. strong coffee or ½ tsp. espresso powder and ½ c. water
¾ c. beef stock or 1 heaping tsp. beef base and ¾ c. water
1 T. tomato paste
¼ c. half and half
milk – if needed to thin the gravy to desired consistency

Fry bacon until crisp. Remove cooked bacon from pan reserving bacon grease. Add onions to skillet and cook until onions are softened, scraping up any browned bits on pan bottom. Whisk in flour, paprika, and pepper; stir well to combine. Cook for 1 to 2 minutes. Whisk in coffee, beef stock, and tomato paste. Cook sauce until thickened, about 6 minutes. Add half & half and reserved bacon*; cook for an additional 5 minutes. Thin to desired consistency with milk.

*If you don’t want little bits of bacon in your gravy, save the bacon and add to scrambled eggs the next morning.

Bonus Meal Idea for Leftovers:

Grill up some more of the meatloaf. Also warm up the leftover gravy, toast up some bread, and serve the grilled meatloaf on the toasted bread liberally slathered with gravy. Yum!

Cheesy Grits: (see picture at top of post)

1½ c. whole milk
1½ c. water
½ tsp. kosher salt
freshly ground black pepper
¾ c. quick-cooking grits
1 c. grated white cheddar cheese

Bring milk, water, salt, and pepper to a boil in a saucepan over high heat. Gradually whisk in grits. Reduce heat to low, and simmer uncovered, stirring occasionally, 10 to 12 minutes or until thickened. Remove from heat and stir in the cheese. Adjust seasoning. If you like thinner grits, add a little more milk. Serve immediately.

CRISPY SKINNED ROAST CHICKEN AND GRAVY

For those of you who are addicted to chicken the way I am, there is just nothing that compares with a lovely roasted chicken with creamy rich gravy served over mashed potatoes and/or my Cornbread Dressing. Add a green veggie, Waldorf Salad with Dried Cranberries and Orange Zest, and dinner rolls, and you have a meal that will help you celebrate any special occasion in style. And coincidentally, will not break the bank or your budget.

For many people, the thought of massive amounts of leftovers after a large holiday dinner is overwhelming. With this fowl recipe (and yes, I got the spelling correct and the usage right if you consider that “fowl” is now used in colloquial speech to be nearly synonymous with “poultry”) you are almost guaranteed to have very few if any leftovers.

So treat yourself to this lovely roasted chicken anytime you want comfort food or to help celebrate a special occasion. In our house, any night we are actually home for dinner is a special occasion! Perhaps it’s time to slow down a wee bit. Yah think!?

1 whole small chicken (4 1/2 – 5 lbs.)
2 T. butter, room temperature
1 ½ tsp. seasoned salt
freshly ground black pepper (just a couple of grinds)
1/2 tsp. cornstarch (yep, cornstarch – it helps crisp the skin)
2-3 (6-inch) sprigs fresh rosemary
½ onion, rough chopped
2 garlic cloves, rough chopped
1 small lemon, rough chopped
2-3 c. chicken broth, divided

Pat chicken dry with paper towels. Combine the butter, seasoned salt, pepper, and cornstarch together in a small bowl. Set aside. Stuff the cavity with rosemary, onion, garlic, and lemon. Tie legs together with kitchen twine.

Place chicken, breast side up, on rack in a low sided roasting pan or large oven proof frying pan. (You don’t want to use a Dutch oven or any other tall sided pan because you want the air to circulate freely around the bird as it bakes.) Tuck wings under. Rub the seasoned butter all over the skin of the chicken.

Pour 1 1/2 cups of the chicken broth in the bottom of the pan. (Not only will the liquid absorb any fat drippings off the bird thus preventing a smoky, messy oven, it will form the base for your gravy.) Roast for 30 minutes in a pre-heated 450 degree oven. Remove from oven, and add another 3/4 cup of chicken broth (or more if the pan was completely or almost dry). Return to oven, rotating pan. Roast until chicken juices run clear and an instant-read thermometer inserted into the thickest part of a thigh reaches 175 degrees, about 45 minutes more. Remove from oven and move chicken to a platter. Tent with aluminum foil and let rest for at least 15 minutes before carving. If you want gravy to serve with your roast chicken, see recipe below.

CREAMY CHICKEN GRAVY

pan drippings from roasted chicken
flour
chicken stock
heavy cream or milk
½-1 tsp. Kitchen Bouquet
freshly ground black pepper
1-2 chicken gravy mixes (just in case)
1-2 tsp. cognac, opt.

Place the roasting pan on the stove after the chicken has been removed. Turn the heat to very low and begin making your gravy immediately. (Good gravy flavor and consistency require time to develop.) Do not remove any fat from the pan, do not strain the liquid, do not do any of the things most cook book writers tell you to do to make good gravy (except me, that is!)

Whisk in enough flour to absorb the fat. Let burble for a couple of minutes. (This process takes time, so be patient.) Slowly whisk in equal parts chicken stock and cream (or any combination you prefer) until you reach the desired thickness you like. Add the Kitchen Bouquet (gives the gravy great color) and some freshly ground black pepper. No salt yet! Taste the gravy. If you think it needs more depth of flavor, begin by adding one of the gravy mixes and a small amount of stock. Let it simmer for a couple of minutes and taste again. Add salt at this time if needed.

Turn heat as low as possible and let the gravy simmer away for the next 10 minutes or so, whisking periodically. (You will probably need to add more stock during this time.) Also, after the chicken is sliced and plated, don’t forget to add the juices that have accumulated to the gravy.

Just before serving (and gravy should be the last item plated), taste the gravy and make any final adjustments to the seasoning. Stir in the cognac and serve piping hot.

CORNBREAD DRESSING

Now, as far as I’m concerned, there are few dishes better than dressing. And because I love dressing so much I always make too much. I simply can’t stop myself. But for the sake of keeping to my mission of providing you with economical and smaller scale recipes to serve during the holidays, I was actually able to curb my natural tendency to be a dressing over-achiever, and kept the proportions to the perfect size to accompany my Crispy Skinned Roast Chicken or any other main dish for a smaller gathering.

Now of course, if you wanted to use this recipe to feed more people you could always just double or triple the ingredients. (See, already I’m thinking of a larger quantity. There truly is no help for me!) But I sincerely hope this recipe helps you when you are planning a small dinner party or to keep your holiday meal budget in line.

1/2 lb. Italian sausage (pork or chicken)
4 T. (1/2 stick) butter
3/4 c. diced celery
3/4 c. chopped onion
½ tsp. dried sage
2 tsp. poultry seasoning (or to taste)
¼ tsp. granulated garlic
1 tsp. dried parsley
3 c. cubed rustic bread (I like part sour dough)
1 (8.5-oz.) box Jiffy Corn Muffin mix, baked per package instructions, cubed
1 egg, beaten
2 c. chicken broth (not low sodium)

Fry sausage (crumbling it as it browns) in a large frying pan or Dutch oven. When browned add the butter, celery, and onion; cook until the onion is transparent. Stir in the sage, poultry seasoning, garlic, and parsley. Remove from heat and gently stir in the bread cubes and cubed cornbread. (Don’t worry if the cornbread breaks down.) Whisk together the egg and chicken broth. Pour over the bread mixture and gently stir until combined. Now, if you are like me, you will want to taste the dressing at this point. Don’t worry that the dressing seems too sweet. After it is baked it will be perfect.

Spoon the dressing into a buttered casserole pan, cover with lid or aluminum foil, and either refrigerate until ready to bake or place in a pre-heated 375 degree oven for 35-40 minutes. Remove lid and bake an additional 5 minutes or until starting to brown on top. Serve hot.

CHICKEN AND DUMPLING STEW

There are few foods as comforting to eat as chicken and dumplings. Every time I make this dish I am transported back to my childhood when chicken was the featured meat almost every Sunday. My grandmother was the queen of frying chicken and also of a dish she called Southern fried chicken. Her version of southern fried chicken started with chicken perfectly fried in lots of butter. Then she adding cream, covered the pan, and baked it for 30-40 minutes. And on the rare occasions when she made dumplings to go on top of the creamy sauce, I was one very happy little girl.

Well now that I’m older than my grandmother was when she was preparing this dish, and much more aware of calories, cholesterol, and the importance of using less protein and more veggies in dishes, I came up with this recipe. It will never replace my grandmothers’ butter and heavy cream laden sauce, nor will the chickens I cook ever be as fresh or flavorful. (My grandparents sold eggs for a living, so the chickens we ate were grain fed, free to roam in a fairly large chicken house, and killed only a couple of hours before being cooked.) But regardless, the flavor of the sauce in this recipe is both rich and savory. The addition of fresh parsley and thyme to the dumpling batter help make them savory too. Plus the addition of corn meal adds a bit of density to the dumpling batter which prevents the cooked dumplings from having that “not-quite-done” consistency.

So next time you are feeling like a little comfort food is in order, prepare this easy and fairly inexpensive dish. Your family will love it! And although you might feel that a salad or something else is necessary to serve along with the stew, resist the urge. After all, you have all the basic food groups (except chocolate of course) covered in this one pot meal. Remember we are talking comfort food here, and you deserve a little comfort too. So instead of building a salad, have a glass of wine. I promise you no one will miss the salad, but you will miss out on the whole “comfort food experience” if you make the meal complicated. Use the KISS principle. Keep It Simple Sweetie!

Stew:

3 large boneless skinless chicken breasts cut into large bite-sized pieces
kosher salt
freshly ground black pepper
1/4 c. all-purpose flour
2 T. butter
2 T. extra virgin olive oil
1/2 c. finely diced carrots
1/2 c. finely diced celery
1 medium onion, finely diced
1/2 tsp. dried thyme, crumbled
1/8 tsp. turmeric
1 tsp. poultry seasoning
1 bay leaf
1/2 c. white wine (I use Pinot Grigio)
4 c. chicken broth
1/2 c. heavy cream
2 tsp. + 1 T. minced fresh parsley

Dumplings:

3/4 c. all-purpose Flour
1/4 c. yellow cornmeal
2 tsp. baking powder
1 tsp. kosher salt
¼ tsp. dried thyme, opt.
3/4 c. half-and-half

Sprinkle chicken pieces with salt and pepper. Place flour in a re-sealable plastic bag and add the chicken pieces. Seal the bag and turn the bag several times until the chicken is completely coated with flour. Melt the butter and olive oil in a pot over medium-high heat. Brown the chicken pieces, remove from pan and set aside.

In the same pot, add the diced onion, carrot, and celery. Stir and cook for 3 to 4 minutes over medium-low heat. Stir in the dried thyme, turmeric, poultry seasoning, bay leaf, and white wine. Cook until the white wine is reduced to about 1 tablespoon. Add the chicken broth and cover pot; simmer for 20 minutes, stirring occasionally.

While the gravy is simmering, make the dough for the dumplings: sift together all dry ingredients and gently stir in the 2 teaspoons parsley, thyme, and the half-and-half. Set aside.

After the gravy has simmered for 20 minutes, add the cooked chicken, heavy cream, and remaining 1 tablespoon of parsley; stir to combine. Adjust seasoning.

Drop tablespoons of dumpling dough into the simmering pot. Cover pot halfway and continue to simmer on low for 15 minutes. Remove from heat, completely cover pan and allow to sit for 10 minutes before serving.

CREAMY MAC AND CHEESE

There is just nothing better than a big old serving of mac and cheese with your name on it. I mean really, is there any other food that feels as good in your mouth or makes your taste buds as happy as super cheesy, extra creamy mac and cheese? I think not! So when I decided that I wanted a mac and cheese recipe that was reasonably inexpensive to prepare, contained no meat (bacon, prosciutto, etc.) and could be prepared ahead of time and not lose all its wonderful cheesy goodness, I decided to turn to the internet, my favorite recipe source. I found several recipes that looked good, but the one I liked the best was on the Taste of Home website. I made a few minor changes here and there but frankly, this is the best mac and cheese I have ever tasted. I love that it can be made ahead. I also love that it is vegetarian.

And I know, Patti cooking with Velveeta! It doesn’t happen often, but even processed cheese has its uses once in awhile. And this is one of those times when you just have to bite the bullet and put that bright yellow box of Velveeta in your cart. I usually cover it up while I do the rest of my shopping. Then when I check- out, I pretend it jumped into my cart of its own accord. Then when the clerk asks me if I want it returned to the shelves I say something like “oh no, that’s ok, I don’t want to cause any inconvenience for anyone”. I’m sure the clerk sees through my little charade, but the two times or so a year I actually buy Velveeta, I feel I simply must stick to this childish ruse.

And while I’m justifying to all of you why I use Velveeta occasionally, I should share the only other recipe I make that contains this processed ingredient. Please see my favorite recipe for Queso Dip under Appetizer Recipes.

1/2 c. butter
1/3 c. flour
1 1/2 c. milk
8 oz. Velveeta, cubed
1/4 c. finely grated Parmesan cheese
1/2 tsp. kosher salt
freshly grated black pepper
2 tsp. Dijon mustard
1 c. low fat sour cream
4 c. uncooked elbow macaroni
2 c. (8-oz.) grated sharp cheddar cheese
1 c. reserved pasta water
paprika, opt.

Melt butter in a large heavy saucepan. Whisk in the flour until smooth and bubbly. Gradually stir in the milk and bring to a boil. Allow sauce to burble for a couple of minutes. Remove from heat and stir in the Velveeta, Parmesan, salt, pepper, mustard, and sour cream until smooth and cheese is melted. Cook pasta to al dente in boiling salted water, drain (reserving about a cup of pasta water)* and add to the sauce along with the cheddar cheese. (If the sauce seems too thick add enough of the reserved pasta water to reach desired consistency.) Spoon the mixture into a buttered 9×13-inch dish. Sprinkle lightly with paprika. (The photo below is a double batch.)

Bake uncovered in a pre-heated 350 degree oven for 25-30 minutes or until sauce is bubbly. Let mac and cheese sit about 5-7 minutes before serving.

*If you are preparing the mac and cheese ahead of time, drain the pasta and run cold water over it until it is room temperature. Drain again and add to the sauce along with the cheddar cheese. Stir well. (The cheddar cheese will completely melt when it is baking.) Spoon the mixture into a buttered 9×13-inch dish. Sprinkle lightly with paprika. Cover and refrigerate until about 2 hours before you want to serve. (Taking the dish out of the refrigerator ahead of time allows the pasta to come close to room temperature before popping it in a hot oven.) Bake uncovered in a pre-heated 350 degree oven for 30-40 minutes or until sauce is bubbly.

MAPLE SYRUP GLAZED SPIRAL HAM

So, I never intended this blog to be holiday specific, but things sometimes take on a life of their own. And my blog seems to be doing just that. It thinks that since Easter is just about here, I ought to offer up some of my favorite Easter recipes. Well, who am I to argue with my blog when it is so obviously correct! So for the next few days, I am going to post a few of our family’s favorite Easter recipes. And the obvious first choice for me is the star of most of our Easter dinners – baked ham. Now I believe I have alluded to the fact that I love almost all things pork! (I do draw the line at pickled pig’s feet and pork rinds, but most other piggy products are high on my beloved foods list.) And for the most bang for the buck and ease of preparation, spiral ham is a really good choice. I just slap it in the oven, prepare a simple glaze, slap that on just before I’m ready to serve, and call it good. Actually, what I really should be calling “good” is this recipe! I found this Dave Lieberman (I really like his recipes, by the way) masterpiece on-line when I wanted a new way to prepare baked ham to serve in addition to turkey last Christmas. I immediately knew that this was now going to be my favorite way to prepare ham. I absolutely loved the flavor of the glaze as did all the rest of my family. And the ham sandwiches the next day were just over the top wonderful. You know, ham is really versatile. You can serve it for breakfast, lunch and dinner. Which makes me wonder why I don’t buy it more often? So I decided to do a little research on ham. It turns out that most lean ham is about 5% fat, 2% of which is saturated. Not too bad. But the killer, so to speak, is the sodium content. For an average 3-oz. portion, there is roughly 1170 mg of sodium. Yikes, that’s more than I should eat for the whole day! And only 3 ounces? I could no more stick to a 3-oz. portion than I could recite the Gettysburg address from heart! So, although I love ham and will continue to serve it for holidays, I’m going to have to personally leave it at that. Oh well, life is a game of choice. And because I want to continue eating an occasional piece of bacon, I am going to choose not to research the fat and salt content in bacon. I can only take so much bad news on any given day! So if you will excuse me, I’m going to go start practicing my reciting skills. Fourscore and seven years ago……

1 (9 lb.) partial bone-in spiral cut ham (I use Hemplers spiral hams, butt end (more meat)
3/4 c. water
1/2 c. real maple syrup
1/2 c. dark brown sugar
2 T. whole-grain Dijon mustard
1/2 tsp. ground cinnamon
1/4 tsp. ground nutmeg

Place ham in a roasting pan and pour water into the pan bottom. Cover with aluminum foil and bake in a pre-heated 300 degree oven for about 90 minutes or until heated through. Meanwhile whisk together the maple syrup, brown sugar, mustard, and spices in a saucepan until smooth and heat until simmering. Simmer for 2 minutes and remove from heat. Set aside. When ham is heated through, remove the aluminum foil, and pour or brush the glaze over the top to cover completely. Raise oven temperature to 400 degrees. Return the ham to the oven and bake, uncovered, for 20 minutes or until glaze is caramelized and bubbly. Let rest for 10 minutes before slicing pieces off bone.

FRIED CABBAGE WITH BACON

It seems to me that cabbage doesn’t always receive the respect it deserves. In a way, it’s kind of a misunderstood vegetable. Cabbage, to be enjoyed to its fullest potential, needs to be co-mingled with other ingredients. (Just like some people live happier lives surrounded by the people they love, cabbage isn’t quite complete without its buddies either.) So when I was thinking about different ways to prepare this lovely member of the family Crucifers, my mind naturally turned to the best way I know to get people (including children) to happily eat cabbage. Just like two people who are absolutely meant for each other, like Mr. C. and me for example, there are ingredients that fall into the same category. The marriage of bacon and cabbage is a fine example of another perfect pairing. (Of course with bacon and cabbage you need to add a little salt and pepper, whereas with Mr. C. and me it comes naturally given our ages! Sigh.) On that happy note, and without further ado, I offer you this ever so easy and delicious cabbage recipe.

6 slices lean bacon, chopped (I really like to use pepper bacon)
1 head green cabbage, thinly sliced
kosher salt
freshly ground black pepper

In a large frying pan, fry bacon until very crisp. Remove bacon from pan. Drain off all but about 1 tablespoon of the grease, being careful not to remove the little crispy bits. Add sliced cabbage and stir fry for about 4-5 minutes or until cabbage is crisp tender. Add the cooked bacon and season with salt and pepper to taste. Serve hot. Note: Fried Cabbage with Bacon is fabulous food to prepare when camping. Bacon lasts very well in a cooler and cabbage lasts for days without refrigeration.

CHEZ CARR CUISINE

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Category Archives: SOUTHERN CUISINE

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BUTTERMILK BISCUITS

GRILLED MEATLOAF WITH BACON FLAVORED RED GRAVY