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Sunday
Apr082012

Crispy Breaded Pork Chops with Milk Gravy

For a full video of this recipe visit here.

Ingredients

  • 4 Pork Chops (I prefer thicker, boneless ones but you can use whatever type you like)
  • 1 sleeve saltine crackers
  • 2 eggs
  • Milk Gravy
  • 3 tablespoons bacon grease (optional but sure is good)
  • 1/4 cup all purpose flour
  • 1/2 teaspoon salt and 1/4 teaspoon pepper, or to taste
  • 1 1/2 cups milk

Instructions

  1. Place vegetable oil to a depth of about 1/4 of an inch in a large heavy bottomed skillet. Place over medium high heat while you prepare the pork chops.
  2. Crush saltines and place in a shallow bowl or plate (I use pie plates). Beat eggs and pour into bowl.
  3. Dip each pork chop in eggs on both sides, then press both sides down into cracker crumbs.
  4. Reduce oil temperature to medium. Add in pork chops to hot oil. Cook until browned on both sides (will need to turn) until completely done and no longer pink in the center.
  5. Remove to paper towel lined plate.
  6. For the Gravy
  7. Pour the bacon grease into a medium skillet over medium heat. Add flour and stir to combine. Add salt and pepper. Cook, stirring constantly until flour begins to brown. Slowly pour in the milk while stirring constantly with wire whisk to break up any lumps. Lower heat to low and continue cooking and stirring until gravy thickens. If you prefer a thinner gravy, add more milk. Serve over mashed potatoes, pork chops, biscuits, and anything else you can come up with!

Recipe Courtesy of the SouthernPlate.com

Wednesday
Mar212012

Hattie Mae's Tomato Pie

Hattie Mae’s Tomato Pie (from Grits and Groceries)

Yield: 6 servings

4 sliced tomatoes

1 9-inch pie shell, chilled

1 c. finely diced onions

½ cup chopped fresh herbs, such as tarragon, oregano, parsley, basil

Salt and Pepper, to taste

1 c. mayonnaise

1 c. grated cheddar cheese

-Preheat oven 350 degrees

Place tomatoes on a cookie sheet and season with salt. Allow to sit for a few minutes until some of their water is drawn out. Rinse under cold water. Pat dry with a paper towel. Lay one-third of tomatoes in pie shell. Top with half of the onions, one-third of the herbs and season with salt and pepper. Add the remaining tomatoes. Season with salt and pepper. Combine remaining herbs with mayonnaise and cheese in a small bowl. Spread this mixture on top of the pie. Bake until golden brown. 

 

 

A full menu and more information here

http://www.gritsandgroceries.com/

Tuesday
Dec272011

Ring in the New Year with Ham

Looking for the perfect dish to see in the new year? How about a glazed ginger-ale ham? It is perfect for a big meal and great for ham biscuits and sandwiches to snack on during games. And it is so easy to prepare.

Ingredients

  • 1 (10-12-pound) ham
  • 4 liters ginger ale
  • 1 jar of Boar's Head Ham Glaze (available in grocer deli)

Directions

Place the ham in a large pan over the burner, or a crock pot, and add 2 liters of ginger ale. Bring the pan to the boil then lower the heat slightly so that it keeps bubbling steadily for 4 1/2 hours.

Towards the end of the 4 1/2 hours, preheat the oven to 425 degrees and open the Boar's Head Ham Glaze.

 

After 4 1/2 hours, gently lift the ham out of the pan and place on a foil-lined baking tray or a disposable baking tin. Carefully cut away the skin, leaving a thin layer of fat. There is no need to score the surface, simply slap on the glaze and place the tray with the ham into the oven for 20 minutes.

Serve hot or cold.

 

Tuesday
Nov292011

The Best Southern Buttermilk Biscuit

This biscuit recipe is from Sandy Woodward, one of the best cooks I know, and I am proud to have known her more than half a century, who is also the author of at least one cookbook. She is also the co-host of Your Day, a radio program which can be heard weekly on the etv network or by visiting http://yourday.clemson.edu 

Sandy credits the core of the recipe to be back of the White Lily self-rising flour bag, although for this recipe we won’t use self-rising flour.

  • 2 cups White Lily All-Purpose flour
  • 4 teaspoons Rumford baking powder
  • 1/4 teaspoon baking soda
  • 3/4 teaspoon salt
  • 2 tablespoons butter
  • 2 tablespoons Crisco
  • 1 cup buttermilk, chilled

Directions

Preheat oven to 500 degrees.

Mix the ingredients making sure the Crisco is cut into the flour well, and then just barely toss the dough with barely enough flour to keep it from being sticky. Pat the dough with the palm of your hand to about 3/4 inch thick (don't use a rolling pin) and use a sharp biscuit cutter, not a glass, to cut. Make sure the oven is 500 degrees HOT HOT HOT. 

Bake 8-12 minutes, depending on your oven.

Makes about a dozen biscuits.

Tuesday
Nov292011

Real Southern Fried Chicken  

Nothing says Southern comfort food like fried chicken.

Ingredients

  • 2 chicken drumsticks, skin on
  • 2 chicken thighs, skin on, bone in
  • 3 to 4 cups whole milk
  • 2 1/4 cups solid vegetable shortening, for frying
  • 1 tablespoon plus 1 teaspoon salt
  • 3/4 cup all-purpose flour
  • 1 teaspoon cayenne pepper
  • 1 egg, beaten

Directions

In a medium pan, place chicken and cover with milk. Cover with plastic wrap and refrigerate for 2 hours to overnight. This helps tenderize the meat, but is optional

In a large saucepan over a medium-high heat, using tongs, transfer chicken into pot, then pour in the milk. Bring milk to a boil, then reduce heat to medium-low allowing to simmer until the chicken is cooked through entirely, about 20 minutes. Remove the chicken from the milk, and place on a rack to cool. Allow them to sit until warm about 15 minutes, and then pat dry using a kitchen towel.

Heat vegetable shortening in a Dutch oven over high heat just until it's nearly at the smoking point around 325 degrees F.

In a large zip-lock bag, add salt, flour, cayenne pepper, shake to combine.

In a medium bowl, beat 1 egg.

Place each piece of chicken, 1 at a time, in the bag and shake to coat the chicken. Then dip chicken into the egg to coat. Place the chicken back into the flour to coat for a second time. Repeat this method on remaining 3 pieces of chicken.

Gently drop each piece of chicken into hot oil, allowing the skin to crisp and turn golden brown in color, about 1 minute per side. Remove from the oil and transfer to a paper towel lined plate. Serve immediately.