Flooding Susie’s Inbox

June 5, 2009

Southern Summer Menu

Filed under: Food, Southern Stuff — sashyjane @ 8:51 am

Southern food is easy to recognize. It’s packed with flavor, full of fresh ingredients and prepared with love. Enjoy the bounty of the farmer’s markets this  summer and try your hand at some Southern classics. Below you’ll find the recipes for a typical Southern supper. I can almost hear the crickets chirping…

THE MENU
Deviled Eggs
Cornbread
Collard Greens
Hoppin’ John
Pan Fried Pork Chops
Peach Cobbler a la mode

Appetizer:
Deviled Eggs
6 large eggs, hard boiled and peeled
¼ c. mayonnaise
1 ½ T. sweet pickle relish
1 t. yellow mustard
Salt and pepper to taste
Paprika
Sliced sweet pickles
Pimentos

Halve eggs lengthwise and scoop out yolks. Be careful not to tear whites. Place yolks in a small bowl. Mash yolks with a fork until crumbly and add mayonnaise, pickle relish and mustard. Add salt and pepper to taste. Fill the whites with the yolk mixture and sprinkle with paprika. Garnish with sliced pickles and pimentos. Serve on a Deviled Egg Plate with pickled asparagus and okra.

Bread:
Cornbread
4 strips thick-cut bacon, chopped
2 c. cornmeal
1 c. all purpose flour
2 t. baking powder
2 t. baking soda
2 t. salt
4 eggs
2 c. milk

Fry bacon in a heavy cast iron skillet and place on paper towel. Keep bacon grease in pan and set aside. In a large bowl, whisk together cornmeal, flour, baking powder, baking soda and salt. In a separate bowl, beat the eggs until foamy. Whisk in milk. Add the wet ingredients to the dry and stir just until combined. Fold in chopped bacon. Pour batter into the cast iron skillet used to fry bacon. Bake at 375 for 20-25 minutes.

Sides:
Collard Greens
½ lb smoked meat (ham hocks, turkey neck bones, etc)
1 bunch collard greens
1 t. salt
1 t. black pepper
1 T. red pepper flakes
1 T. bacon grease

Bring 3 quarts of water to a boil in a large pot. Add ham hocks, salt, pepper, garlic powder, seasoning salt and hot sauce. Reduce to medium heat and cook for 1 hour. Wash and stem collard greens. Rough chop into ½ -1 inch wide strips. Place collards in pot and add bacon grease. Cook for 45 minutes to an hour, stirring occasionally. Season to taste and serve with pepper vinegar.

Hoppin John (Black Eyed Peas with Stewed Tomatoes)
1 lb. dried black eyed peas
2-3 large whole, peeled tomatoes
¼ c. sugar
2 T. bacon grease
1 med onion, chopped
2 garlic cloves, chopped
1 ham hock
2 qts. Water or chicken stock
Salt and pepper to taste

Cover the peas in about 2 inches of water let soak overnight. Crush the tomatoes into a saucepan and add the sugar and about ½ c. chicken stock. Cook over medium low heat, being careful not to burn. Cook until liquid has evaporated and tomatoes are thick, about 30 minutes. In a large pot over medium heat, add the bacon grease, onion, garlic and ham hock. Cook until onions are soft, about 5 minutes. Add the soaked peas and remaining chicken stock and cook, covered, until the peas are tender, about 20 minutes. Add some water if you need a little more liquid. Remove ham hock and fold in the tomato mixture. Season with salt and pepper. Serve over white rice.

Main Dish:
Pan Fried Pork Chops
4-6 bone-in pork chops
1 ½ c. all purpose flour
¾ c. vegetable oil
1 large onion, chopped
2-3 cloves of garlic, chopped
¼ c. or less water
Salt and pepper to taste

Wash and pat dry the pork chops. Season with salt and pepper. Heat the oil in a large skillet. Flour the pork chops lightly and place in the hot oil. Sear for about 1 minute on each side to brown. Remove from skillet and place on a paper towel lined plate to absorb excess oil. Put the chops back in the skillet and add chopped onion and garlic. Add water and cover. Steam the chops for about 20 minutes or until done.

Dessert:
Peach Cobbler
1 stick butter
1 c. milk
1 c. flour
1 c. sugar
1 lb. chopped fresh or frozen peaches
Preheat oven to 350. Melt butter. In a large casserole, add all ingredients except the peaches. Mix just until moist. Mixture will be lumpy. Pour peaches on top and distribute evenly. Bake for 35-40 minutes or until edges begin to brown. Serve with vanilla ice cream. Works well with any fresh or frozen berry or fruit.

Originally published on VeryVera [dot] com.

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