Foods of the Southland

Super Bowl Bar-B-Que

noreply@blogger.com (Dave Franks) — Wed, 03 Feb 2010 17:06:00 +0000

Hello Friends and Neighbors
Somewhere along the line I have picked up the name of Col. Dave. To go along with that, I have grown a mustache and a goatee. I am going to leave it on for the rest of the year if Betty doesn’t kill me first or it drives me nuts!! Everyone is talking about Bar-B-Q for the Super Bowl -- I wish I could get some to Payton; I know he loves it. He is from Louisiana, and his dad went to Ole Miss. Both of those are known for being REAL Bar-B-Q country.
To do pork and beef it takes hours of work and watching. So let’s do chicken The Lil’ Red Barn’s Quick and Easy way. Goodness gracious, it’s GOOD!!
I know that heat control is a problem with most of the small gas and charcoal grills. Most have the thermometers in the top of the grill where the temp is a lot cooler then on the grill. So if we are going to cheat, let’s go all the way and do it in our oven where all we have to do is to set the timer and watch the ball game!
First, buy some good thighs (I like them for their flavor and uniform size).
NOTE: I love Springer Mountain chicken!! It is all natural. If you can’t find it ask your grocer to get it. It is a good product at a good price. As a certified judge, I know.
I set my oven to 300 degrees Fahrenheit, open the package and wash , then squeeze dry.
Remove the skin and any extra fat. Lay out the skin. Make sure there is enough skin to cover the thigh around the sides and tuck under. Trim, then lay it on paper meat side down next to its skin. Sprinkle the bone side and the sides with dry rub lightly (recipe below). Turn it over and sprinkle the meat side lightly, then replace the skin and tuck it under.
I place them in a 2 inch deep cake pan lined with Heavy Duty aluminum foil. If I were to be doing only 4 or 6 thighs, I would line a pan with heavy duty aluminum foil, but fold it up about a half inch past chicken. For 4 thighs I would cut up one stick of butter, two sticks for 8 thighs. Always leave approximately half of space between the chicken and place the butter in the spaces .Then place them in the oven at 300 degrees Fahrenheit for 30 minutes with skin side up. Be careful not to knock the skin off. Cook for 45 minutes then baste with its own juice. Now leave for 30 minutes with meat side down. Remove from pan and place on cooling rack. I would place a sheet of heavy foil with the edges turned up down on the shelf below for dripping. Leave there for 15 minutes. Remove the chicken and dip in glaze. Place back in oven for 15 minutes. Plate and serve.

Rub for Chicken
Enough for 8 thighs
1/2 cup brown sugar
2 Tablespoons salt
2 Tablespoons paprika
1/2 teaspoon chili powder
1/4 teaspoon black pepper

For the Glaze
1 cup of your favorite red BBQ sauce (not sweet)
1/4 cup honey
1/4 cup Maple syrup
1/4 cup Brown sugar
NOTE: you can make it as sweet or hot as you like!!
Add hickory flavor liquid smoke by the teaspoon to suit your tastes. You need to have it sitting on a cold stove with the vent-hood running. Let someone open the smoke and add a teaspoon full, stir and walk away with the bottle and spoon. This way, you will get a true taste. Smell is 90% of what we think we taste.
Happy Super Bowl Eating!!!
Dave

No Hassle Fourth of July Menu

noreply@blogger.com (Dave Franks) — Sat, 27 Jun 2009 02:17:00 +0000

For those of you that want to have a bunch over for the Fourth of July, I would suggest you having Pulled-Pork Sandwiches, Bar-B-Q Beans, Potato Salad and Coleslaw.

Why this menu?

Because you can do it a day ahead of the party and be able to enjoy the party on party day. All you have to do is to ice your drinks, heat your beans and BBQ, and enjoy your party as much as your guests do.

If you have a smoker, use wood chips for about 3 hours at 250 degrees Fahrenheit. If your grill does not have a smoker, place a piece of metal over a burner and place wood chips on it. On my gas grill, I use the lid off a 5 gallon metal bucket. It will take about 1 hour and 15 minutes for each pound of raw meat. I would first trim off any loose meat, as it will burn easy. What I do is place them on a cookie cooling rack, fat side up, so I can move them around easily. I then leave them there for 3 hours. Next remove and wrap in heavy duty aluminum foil and place them in your oven so you can regulate your temperature. Next, you want to check them with a meat thermometer. You want it up to 180 degrees Fahrenheit. Remove the aluminum foil and place it back in your grill at about 220 degrees Fahrenheit. Baste with a basting sauce made from 1 part of your favorite BBQ sauce and 1 part apple cider vinegar to mop with. I would mop about every 15 minutes until they reach 195 degrees Fahrenheit. Next, wrap in heavy duty aluminum foil and let rest for at least one hour (make sure that your meat is 195 degrees). When it is cool enough, you need to pull it. That way you can get all the fat and gristle out. You can leave it stringy or chop it. Finally, roll it in some sauce very lightly. Don’t over sauce it. Let your guests add their own sauce. If you have trouble you can email me at foodsofthesouthland at comcast dot net

Have a safe and Happy FOURTH of JULY!!

DAVE

Grilling and Chilling

noreply@blogger.com (Dave Franks) — Thu, 25 Jun 2009 15:57:00 +0000

Well, I have been dragging my feet lately with my blog updates. I hope to catch up. I have been judging week after week. We’ve travelled all over. You wouldn’t believe! One week in Southern Alabama, next in Southern Georgia. Then we traveled to Salisbury, Maryland, then Northern Mississippi, and then spent a week in Memphis. We had little time to rest, because after that we travelled to Sevierville, TN and then back to Stone Mountain, Georgia. So we’ve been all over recently! Now, we are home for two weeks, and the 4th is right on us.
And it is definitely grilling and chilling time.

I have so much catching up to do, I am going to make this short and sweet.

So let us grill some chicken thighs. I think they are the best: more flavor, more meat and easier to do. Don’t let the Mayo fool you like it did me!

Now we are grilling:

L.R.B.’s Bar-B-Q ‘d Chicken

Use thighs that are the same size.

To make marinate, use one bottle of Kraft Spicy Italian salad dressing. Let it sit then pour off the oil and leave the goodies. Then take the juice from a jar of sliced and pickled jalapeno peppers and fill the dressing jar. Shake.

To make glaze use

1 part Memphis style B.B.Q. sauce or what you have

1/4 part Pure honey

1) Clean thighs, place in zipper locking bag and add marinate. Leave in for 2 hours.

2) Pull skin down over top and sides and pin.

3) Start fire and bring up to 275 degrees Fahrenheit (use wood chips if you can)

4) Take your thighs and pat the skin dry

5) Add a heavy coat of mayonnaise to skin side.

6) Put into the smoker for 1 hour

7) Wrap in Heavy Duty foil for 1/2 hour, and test internal temperature. You want it to be 165 degrees Fahrenheit.

8) Remove from foil and wipe off excessive mayo.

9) Glaze with your glaze. Then put it back into the smoker to caramelize. DON’T LET IT BURN!

Now we are chilling:

Blueberry & Lemon Chicken Salad

This is one that you can play with. You may want more of this and less of that, so do your thing. Another is if you are calorie conscious, you can use yogurt instead of mayo.

Here is what we need:

4 Lg. split chicken breast, with skin and bone.

1 red bell pepper (med)

1 celery hearts

1 bunch green onions

1 pt. fresh blueberries

2 fresh lemons (if you get lemon yogurt you will need only 1 for garnish)

1 pt. yogurt (now you can get lemon yogurt) or mayo

Salt and fresh ground black pepper

You will need some good crackers

1) Let’s boil our chicken with a little salt and pepper till just tender.

2) Get it out of the hot water. Let it cool, then pull off the skin and bones.

3) Cut into 1/2 inch squares and chill in the fridge.

4) Cut your red peppers and celery in 3/8 inch squares

5) Slice green onions 1/4 inch thick, white and green parts.

6) What I like to do is to fix everything the day before and let it chill in zipper locking bags. I like to wash and look my blueberries. I use a chilled S/S bowl, add everything BUT the chicken, including the mayo or yogurt If you don’t have lemon yogurt then take the zest of one lemon, then add salt and pepper.

7) Now it’s ready to eat except for the chicken.

8) Lastly, fold (DO NOT MIX) in the chicken. Then transfer to serving dish that the edge is garnished with thin slices of lemon around the edge of your dish.

Serve on a lettuce leaf or with crackers

Update on Bar-B-Q

noreply@blogger.com (Dave Franks) — Mon, 09 Feb 2009 19:46:00 +0000

We have had a bad winter, but now we can see the other side of it. Days getting longer, sun shining but to tell the truth we have had more snow and colder weather then we have had in over 8 years. Betty had surgery to repair her aorta. She is up and going strong, back dancing again. I have been certified as a Judge for the Kansas City Bar B Q society and the Memphis Barbecue Network. I am planning on competing in 2 or 3 that are close to home. I have this new cooker that is great. I just don’t have the help to man it that can be off from work enough. It usually takes 5 days.

For M.B.N. You do whole shoulders, whole hogs and ribs. For the K.C.B.S. you do butts or shoulders, ribs, chicken and beef brisket. You need at least 3 good strong people.

When you are there to judge you get to mill around. Believe you me, you will meet some of the nicest people in the world out on the BBQ trail. When cooking, about all that you will meet is the ones on each side of you. You get a LOT of good BBQ. It is much better than what you can buy. It is all so good you have a problem telling the best.

I ran 2 butts today using different dry rubs and basting sauce. On one I used a sweet glaze that I use on ribs but it was too sweet for me. I ran them at 225 degrees Fahrenheit for 8 hours and down to 200 degrees F for 2 hours while basting. All the grease was gone, tender, juicy and very tasty.

I have said this before. If enough are interested I will do a step-by-step where if you follow it you will have perfect Bar-B-Q and be the envy of your neighborhood. You can reach us at foodsofthesouthland@comcast.net

Happy New Year!

noreply@blogger.com (Dave Franks) — Tue, 30 Dec 2008 17:07:00 +0000

Well this will wind up 2008. I can’t help but wonder if yours went by as fast as ours did. It was both good and bad. Betty had heart surgery on the 12th of December, and she is up and going strong. I finally got our new smoker finished and used it four times. It worked well and looks good. Now it is up to me to make championship Bar-B-Q again. I will be going down in Alabama the 17th of January to be certified as a K.C.B.S. judge and in Georgia the 3rd of April and finish my judging to be certified with M.B.N. I plan on entering 3 or 4 contests that are close to home. I can’t foresee being able to get enough help that can afford to be off many 5 or 6 day stretches. Most of the teams are at least 4 people. I will be getting into all phases of Bar-B-Q’ing after the first of the year. And make each of you that are interested a great Bar-B-Q’er.

I have always been told that it was bad luck not to have Black Eyed Peas and hog jowl for New Year’s Day. I have no idea where that came from but I don’t want to take a chance on it. So here is what I will do.

It’s a must for New Year’s Day to be able to ward off bad luck, bring good luck and have a happy life. You must start off the New Year with hog jowl, black eyed peas, fried cabbage and hot buttered cornbread!!!

Get some smoked hog jowl
Black eyed pea’s - frozen, canned or dry (if dry soak overnight in water)
Head of cabbage
Onion
A bunch of green onions

In a cast iron pot (or whatever) put 1 Tablespoon of hog lard (or whatever). Cut jowl into 1 inch blocks when the lard starts to smoke drop in the meat cook until most of the grease is cooked out. Then dump in the peas and cover about 1 inch. Bring to a boil and then turn down to a good simmer. Cook until soft. When they are about done, add salt to taste.

Fried cabbage

Cut cabbage to about the size of a match folder. Chop some onion. Add a Tablespoon of hog lard to your cast iron skillet. Drop onion in first, stir a couple of rounds and add cabbage. Then add about 1/2 cup water and cover with enough heat to keep it steaming for about 10 minutes. Then remove the lid, cook the water all out, being careful not to burn.

Here’s wishing YOU the best of luck throughout the coming year,

DAVE

Fruit Cake

noreply@blogger.com (Dave Franks) — Fri, 19 Dec 2008 16:44:00 +0000

Fruit Cake - Unbaked

1 pound graham crackers
1 Cup pecans (toasted)
8 oz. seedless raisins
8 oz. candid mixed fruit
1 pound dried figs
1/2 Cup maraschino cherries
1 pint whipping cream
1 teaspoon rum flavor
1 teaspoon vanilla extract

Make crumbs of graham crackers. I place all of the fruit, marshmallows and nuts in food processor and cut to where the cherries are about 1/4 there size, but not too fine. Now add the vanilla and rum flavor. Then fold the fruit and cracker crumbs in. Whip the cream until it stands up good then fold it together. Now fold in the whipped cream.

I take a 5X4X9 loaf pan and line with aluminum foil that is large enough to seal it. When packed, I would use the back of a tablespoon to smooth the top.

You can lay a cloth on top with some rum on it and seal and place in the fridge for 24+ hours. When I serve, I slice about 1/4 inch thick and cut that piece in half. Then place a heaping tablespoon of whipped cream on one half then place the other slice on top with a heaping teaspoon of whipped cream in the center. Dust lightly with powdered sugar and sprinkles.

Christmas Cookie Balls

noreply@blogger.com (Dave Franks) — Thu, 18 Dec 2008 17:07:00 +0000

Merry Christmas to You and Yours

ONLY SEVEN DAYS UNTIL CHRISTMAS !

This year has come and gone so fast. We did not put up very many lights this year because I did not have the time or help to do it. While it was nice weather, I worked on our Lil’ Red Barn Smoker because I could stand on the ground and do it by myself. I have spent the last two weeks running back and forth to the hospital and Drs offices. Betty had to be cleared by 4 or 5, then go to post op before her surgery that was last Friday. She had her aorta repaired. They went in and put in a (BOOT) ha! before she had a blowout.

She came home Monday and is up and going now. We do a little thing that is a lot of fun. We do a Twelve Days of Christmas where we each have a little something to open each day for twelve days. When I first started it, I got a clay flower pot and placed a small tree limb in it. I found a small bird and two plastic pears. At first she didn’t have the faintest idea what it was. I had to tell her that it was a partridge in a pear tree. If you could see it you would know why she didn’t. It is a lot of fun. I guess I could say that is the highlight of our gift opening. We place them in a gift bag at each side of our tree and we each pick a bag.

Last year we had 6 trees and this year only one. As I was picking out what ornaments that I was going to use, I placed the others on a table in a pile. When I backed off to look at our tree I looked at the pile. It was out of this world. So I placed a square table in the corner and raised the back corner 6 inches and clamped some Styrofoam around the edges and covered it with a Christmas tablecloth. I then piled the ornaments on it. I think it really looks good.

We have a 3 car garage that is finished as a party room. One end is in field stone with a fireplace and a band stand. Behind it is our test kitchen and pantry, and it is 10ft x 33 ft.

I have just finished making a batch of Christmas cookies. So here is the recipe:

Merry Christmas and a Happy New Year

BETTY –n- DAVE

The Country Cooks

------------------------

Cookie Balls

1- stick of real butter
1 box red velvet cake mix
1- 8 oz pack cream cheese
1/2 cup chopped nuts (I use pecans and toast them first.)
1- large egg

Have butter and cheese at room temperature and cream.

Add the egg. Mix then add nuts and mix. Now add the cake mix a little at a time. (NOTE: it will be stiff.) Place into a Zip-lock bag and refrigerate until chilled.

Preheat oven to 425 degrees Fahrenheit.

Spray baking sheet lightly with Pam. Then, with your hands now, pinch off a piece a little smaller than a golf ball and roll in your hands until round. Then roll in multi-colored sprinkles and place about 1 inch apart. Bake for 14 minutes. If you are going to ice them do it while they are HOT. If you do not want the nuts, leave them out.

It should make about 4 dozen cookies.

(Note) Better make a double batch, they will go fast!!

In Remembrance of Pearl Harbor Day

noreply@blogger.com (Dave Franks) — Thu, 18 Dec 2008 16:51:00 +0000

In Remembrance of Pearl Harbor Day

To me this was our worst day ever. I can remember where I was sitting when I heard that the Japanese had attacked Pearl Harbor. Our Sunday school teacher lived next to our church and came over and told our minister. At that time, I’d never dreamed that I would ever see Pearl Harbor. But I visited it many, many times as I passed through Hawaii. I say GOD BLESS all of our service people and other protectors that have given their ALL for us to be free!!!

Whatever we do, we need to protect our 2nd Amendment!!!

______

Christmas will be here! Before we know it! I suggest that anyone that wants to have a full dinner to use our Thanksgiving menu. I spent most of last week putting up (some) of our Christmas lights. I really cut back on them this year because we really do not know what to expect. Betty goes in for heart surgery on the 12th of December to repair her aorta. But we still have 3 Christmas parties planned. We always have country parties with plenty of food and country music, to not overrun others Christmas dinner plans last year we served (petros), chili and chips. This year we are going to serve lasagna, fresh cut salads, garlic bread, plain bread and sweets. What I will do is to make it and fridge the lasagna and breads. While they are heating I will cut the salad that I have already trimmed and washed. I will get all this done ahead so we will not be worn out.

Here is the lasagna recipe that I will be using:

Lasagna

1 lb box lasagna noodles
1 ½ lb. ground chuck. (Not extra lean)
1 - 20 oz. can chopped tomatoes
3 - 6 oz cans tomato paste
1 - 6 oz can tomato sauce
1 can beef broth
2 large onions chopped
4 sticks of celery chopped
2 green peppers chopped
1 lb shredded sharp cheddar
1 lb shredded Italian 6 chesses
granulated garlic (to suit yourself)
Italian seasoning (to suit yourself)
2 lb cottage cheese
1 shaker can of parmesan cheese
corn starch
black pepper (to suit yourself)

(NOTE) Some will use 1 cup chopped mushrooms, but I don’t. But if you do, sauté them by themselves so you can pour off the juice.

You can make your sauce the day before. I start by sautéing the celery and peppers first (Don’t brown ) just tender. When they start to get soft, add the onions. When the onions are clear, set aside.

Now the meat. Add a little vegetable oil and 1/2 teaspoon salt and 1/4 teaspoon black pepper to start so it won’t stick, because if it does it will be bitter and hard. SLOW cook to where they turn gray. Do not make them brown. Pour off all the grease that you can. If it still has a lot run hot water over it and drain.

LOW AND SLOW

In a deep skillet add the meat, onions, celery, peppers, mushies if you use, tomatoes, tomato sauce, and tomato paste.

Add the Italian seasoning. It will take a bunch BUT don’t get in a hurry. Maybe 2 Tablespoons. Now add the salt and pepper. Let it simmer for 30 minutes, then taste, add seasoning simmer 30 minutes. Take a look. You don’t want it dry and coarse. Add beef broth if needed and use corn starch so it will cover a spoon real good. That’s all there is to it.

In a deep pot, bring water to a rolling boil. Add 1 teaspoon salt and 2 tablespoons vegetable oil. Drop noodles in one at a time and cook like it says. When done run cold water over them and separate.

Mix sharp cheddar and Italian 6 cheeses together real well.

In a 9x13x2 baking dish, in the bottom, lay a layer of noodles. Then a layer of meat sauce, 6 cheese, sharp cheddar and cottage cheese, noodles again, meat sauce, 6 cheese, cheddar cheese, cottage cheese. Do this until U run out of room. On top put 6 cheese and sharp cheddar. Place in oven at 350 degrees Fahrenheit until the cheese starts to bubble!! Again don’t brown it.

Serve HOT!!

Have Hot sauce and parmesan grated cheese as a condiment. BUT!! Garlic bread and a green salad is a must!!!

Sour Cream Chocolate Cake

noreply@blogger.com (Dave Franks) — Sun, 23 Nov 2008 17:49:00 +0000

Sour Cream Chocolate Cake

This one is not old fashion but you need to try it.

What you’ll need:

1 box devil food cake mix
1 cup sour cream
1/2 cup buttermilk
1/2 cup water
1/3 cup vegetable oil
3 large eggs
2 cans milk chocolate frosting
1/2 cup sour cream
a 9 x 11 x 2 cake pan

Preheat oven to 350 degrees. Spray cake pan lightly and dust with flour.

Mix eggs, buttermilk and oil. Add cake mix and mix well then add 1 cup sour cream and mix for at least 1 minute. Add some water if needed.

Pour into your pan and level by tilting and shaking and bake. Check after 25 minutes and when you tap on top it should spring back (DON’T OVER BAKE) I leave mine in the pan and let it cool then ice heavy with light and fluffy chocolate icing.

Take two cans of milk chocolate frosting and 1/2 cup sour cream. Mix together until light and fluffy.

Apple pie

noreply@blogger.com (Dave Franks) — Sun, 23 Nov 2008 17:45:00 +0000

Apple pie

Always use fresh apples when you can.

2 Cups apples
1/2 Tbsp cinnamon
1 stick real butter
3/4 cups All Purpose flour
2/3 cups sugar

Pre-heat oven to 400 degrees. Place crust in a 9 in pie pan. Mix 1/2 of the sugar and cinnamon. Lay flat the sliced apples in the crust. Sprinkle with the sugar and cinnamon. Mix the other 1/2 sugar and the flour, then add butter and cut in and sprinkle on the apples.

Bake at 400 for about 40 minutes. It should be light brown. Serve hot or cold.

I would reheat and serve with a slice of cheese, real whipped cream, cool whip, or ice cream.

Pumpkin Pie

noreply@blogger.com (Dave Franks) — Sun, 23 Nov 2008 17:44:00 +0000

Pumpkin Pie

What you need:

1- 9in. pie shell in a 9 in. pie plate
You can make your own but I now take the easy way out and get them at the grocery.
Preheat the oven to 400 degrees F. I take the top rack out, and put pie on middle shelf.

1 and 1/3 cup canned dry packed pumpkin
1 and 1/2 cup milk (I use skim)
3 Large Eggs
1 cup of sugar or Splenda, I use it because I am diabetic
1/2 tsp salt
1 and 1/4 tsp cinnamon (level)
1/2 tsp nutmeg
1/2 tsp ginger
1/4 tsp cloves

Dump everything in a bowl and mix with a wire whip. Next pour into your shell and put into oven. Bake for 35 minutes. Check if the crust is getting brown. Make hole in a piece of aluminum foil so it will cover about 1 and 1/2 inches on the outside, and lay on pie.

Now if you are lucky enough to have a pie shield, now is the time to use it because a burned crust will ruin the best pie. Finish baking for about 20 minutes, check the center. It should be firm.

Yeast Rolls

noreply@blogger.com (Dave Franks) — Sun, 23 Nov 2008 17:33:00 +0000

Yeast Rolls

FOR 4 dz. (For 2 dz.)

1 oz Quick active dry yeast (1/2 oz)

1/4 cup melted butter (1 Tbsp & 2 tsp)

3/4 cup sugar (5 Tbsp & 2 tsp)

1 1/2 cup warm water (110) (3/4 cup)

1 tsp salt (1/2 tsp)

6 1/4 cup plain flour (3 cup + 1 Tbsp & 2 tsp)

I use a kitchen aid artisan with a dough hook. I run hot water in bowl to warm. Then I add 1/2 of water to yeast and mix let sit until foamy.

Mix the butter, sugar, salt, and the rest of your water then add yeast and about 1/2 of the flour. When it is mixed well, start adding the rest of the flour a little at a time until all is used then mix until it pulls away from the bowl. Remove hook and spray lightly with vegetable oil.

Cover with towel and let rise until it doubles in size. Then knock down and place in the fridge until cool. I roll it out to about 1/2 inch thick and cut with a 2 inch biscuit cutter and roll them into a ball and put on a cooking sheet about 1 inch apart. I do this so they will all be the same size. Brush with melted butter. Cover and let rise to double the size. Then place into a 360 degree Fahrenheit pre-heated oven until golden brown. I then brush again with butter.

Cole Slaw

noreply@blogger.com (Dave Franks) — Sun, 23 Nov 2008 17:29:00 +0000

Easy Cole Slaw

Grind whatever amount you want of green cabbage and a little amount of carrot that you want. Get a bottle of Kraft Slaw Dressing. Add the amount you want .Add a little black pepper. But do not salt it because it will drain the water out of it and make a mess! Salt it on your plate.

Cranberry Sauce

noreply@blogger.com (Dave Franks) — Sun, 23 Nov 2008 17:28:00 +0000

It is low in everything but taste!

Take one twelve oz. package of cranberries
One cup of equal
One cup of water

Bring to a boil then turn down to a slow boil. Leave uncovered and stir often. Cook down to a thick mush. They will set when cold. I have done this for years. We can not find the berries off season so I get me a bunch and put two bags in a Zip-lock and freeze. They’re still good in September. This is not “Foods of the Southlands,” BUT it sho’ is good!

Sweet Tater Casserole

noreply@blogger.com (Dave Franks) — Tue, 18 Nov 2008 18:36:00 +0000

Sweet Tater Casserole

What You’ll Need

4 cups baked and mashed sweet taters
1 cup of pineapple tidbits
1 cup golden raisins (soaked)
1 cup of miniature marshmallows
1/2 stick of real butter
1/2 cup dark brown sugar
1/2 cup fresh graham cracker crumbs
1/2 cup of pecans
1 Tbsp ground cinnamon
2 tsp ground nutmeg
1/2 tsp ground cloves

Preheat oven to 350 degrees Fahrenheit.

In your mixing bowl, put potatoes, pineapple tidbits, raisins, and marshmallows.

Add nutmeg, cloves and cinnamon.

Fold together and pour into a 9 in x 13 in x 2 in baking dish.

Place the pecans evenly over the top.

Mix brown sugar and cracker crumbs and sprinkle over the top.

Bake in the oven until it starts to brown.

Glazed Carrots, Sweet Peas & Green Beans

noreply@blogger.com (Dave Franks) — Tue, 18 Nov 2008 18:29:00 +0000

Glazed Carrots

I enjoy eating carrots raw, boiled with butter, salt and pepper

But I really like them glazed, or candied - It’s the same.

You will need:

Carrots
butter
brown sugar
a sauce pan to boil in
heavy skillet to glaze in
a bowl to melt your butter in

I peal mine and boil until they are just about tender then pour off all the water that you can. I then stir them over medium heat until all the water is gone then I pour enough melted butter over them to coat then sprinkle heavy with brown sugar and place them into the skillet. Do not stir and break them up. I set mine to one side and caramelize the butter and brown sugar. I then splash it over the carrots and remove from heat and place them in the serving dish and pour the syrup over them.

Sweet Peas

I like to use the silver label Le Sure tiny and all I do again is pour them into a serving dish and run for 3 minutes in the microwave, and then add the butter and pepper. Heat again before serving and check for salt.

Green beans

I use Kentucky Wonder from Allan Canning Company. They call them Italian style.

They are a soft flat bean. I think they are the best. This is what I do first

I use salt pork or bacon and cut into small pieces. For 2- 15 oz cans I would use 2 thick pieces of salt pork or 3 pieces of bacon. I fry them in the pot I am going to cook the beans in until all the grease is rendered out and now add a small chopped onion and cook until clear. Now add your beans, cover and cook for 15 minutes.

I would now pour off most of the water and let them cook until most of the water is gone. I think that the worst food in the world is a green bean that is swimming or one that squeaks when you bite it!!! Taste and see if you want to add any salt.

Cream style frozen corn

noreply@blogger.com (Dave Franks) — Tue, 18 Nov 2008 18:27:00 +0000

For many years, I would freeze my own corn, but I have out grown that. I now use the frozen kind that comes in a package that looks like an ear of corn.

I even cheat more and use the microwave because it is so easy and quick.

Using a baking dish I slit the package and pull off the wrapper and place it in the microwave just long enough to thaw good and add real butter and pepper.

Cook for 3 min and stir, and do it again then do it again. Now taste and see if you need any salt. You can wait until ready to serve and heat again.

Turkey Gravy

noreply@blogger.com (Dave Franks) — Tue, 18 Nov 2008 18:26:00 +0000

It is a must that you have mashed taters with this gravy.

I take the neck, liver, gizzard and heart. Add a little salt and pepper and plenty of water to make broth. Bring to a boil and cut back to a simmer. When tender remove the meat and let it cool. When the broth is cool enough, put into a ziplock bag and place in the fridge with the zipper side up.

When cool enough for the fat to set up, cut the bottom corner of ziplock off and it will drain out. The sides will suck in and trap all the fat.

I bake the turkey in double heavy duty aluminum foil so I can save all of the drippings. I add this to a skillet. If you want more gravy add some broth. Then make a slurry out of corn starch and cool broth.

Bring to a boil and add a little of the slurry stirring all the time.

It must boil to see how thick it will be. You don’t want it to be very thick. Keep doing this till you are satisfied, so it will coat the back of a spoon. Taste, salt and pepper to suit you.

Then pick all the meat off the neck take it and the liver, gizzard, and heart, chop very fine and add to part of your gravy to make giblet gravy.

Mashed White Potatoes

noreply@blogger.com (Dave Franks) — Mon, 17 Nov 2008 11:53:00 +0000

Mashed White Potatoes

I am sure that everyone knows how to mash potatoes as good as I do. BUT, here is what I do. I like to use red potatoes that are full grown, not new potatoes.

This recipe is based on 2 1/2 pounds of potatoes. I peel them then 1/4 and cut in half. Then I drop them in cold water till ready to cook; you want enough water to cover them good. I want my taters to come last. You should allow about 20 minutes.

I add a little salt, approximately 1 teaspoon, and bring it to a boil. Now, I use a ladle to put them in and sit it down in the water. Make sure you roll it over so they won’t splash on you.

I would cover and cook about 10 or 12 minutes. While they are doing this put your butter and milk in a saucepan and heat till butter melts. Remove the lid and check for softness. When done I will drain all the water that I can and put them back on the stove eye. Stir all the time. When they stop steaming remove from eye and start to whip with a mixer, adding your milk and butter till they are as thin as you want. Then season with salt and pepper to suit your tastes.

Old Timey Cornbread Dressing

noreply@blogger.com (Dave Franks) — Mon, 17 Nov 2008 11:45:00 +0000

Cornbread Dressing from Way Back

You can make it a day ahead!

What You’ll Need:

1 - 8 in. pone of cornbread
3 stale biscuits (I would not use canned biscuits. They won’t crumble well)
(The following are optional. You do not have to have them)
2 cups medium chopped onions
3 cups medium chopped celery
1 cup medium chopped bell peppers
1 tablespoon sage
2 teaspoon black pepper
2 cups chicken broth
4 tablespoons butter

1) Heat broth to about 300 degrees.
2) Crumble cornbread and biscuits in a mixing bowl, add sage and pepper.
3) Add your butter to your pan with heat on med-high then add your veggies and start to stir (don’t let it brown). If you need to add a little water and cook till they are soft don’t leave much water in them. Pour into bread mix and mix well then add the hot broth a little at a time (you don’t won’t it sloppy or dry. I can’t tell you how much to use because it depends on how dry your bread mix is.)
4) Let it sit about 10 minutes to see if you need to add any more broth.
5) Then place in an ovenware dish. (Note: it is ready to eat now.)

6) Take one egg and a little water, mix. Brush over the top, put it in a 350 oven and watch till it browns. You can check the temp. If it is 300 turn on your broiler and brown. Watch it, do not burn!

Country Baked Ham

noreply@blogger.com (Dave Franks) — Mon, 17 Nov 2008 11:38:00 +0000

Country Baked Ham (approx. 12lbs)
I now use what they call a smoked ham. It is precooked and that makes it quick and easy, and you can do it days before. You can warm it up that morning, or serve cold. Ha! That’s the GOOD part.

What you’ll need:

1 smoked ham, you know what size you want.
1/2 cup of real molasses (I use muddy pond brand & most Kroger stores have it)
4 heaping tablespoons of prepared mustard
1 heaping tablespoon of black pepper
1 heaping teaspoon of garlic powder
1 teaspoon (level) ground cloves

1) Mix it all together in a soup bowl.
2) Pre-heat oven to 350 degrees Fahrenheit
3) Lay it down with round side up and cut about 1/4 inch deep on an angle about 1 ½ inches apart in 2 directions to make a diamond. Now rub the spices in good. Be sure that it is in all of the cracks. I now make a cross out of heavy duty aluminum foil and seal GOOD with both pieces of foil. Put it on a cookie sheet and into the oven for 30 minutes then roll it over a couple of times. Put it back in for 30 minutes. Turn your oven off and the broiler on. Then unwrap the top 1/2 and save that juice. I will place 7 slices of pineapple, 3 on top & 2 on each side, and use toothpicks. Add 1 big red cherry in the center of each. Place under the broiler and WATCH CLOSELY as soon as it starts to brown get it out!!! Let it sit for at least 15 minutes before you slice.

Thin slices of ham are much better than thick ones!!

The Best Bird

noreply@blogger.com (Dave Franks) — Thu, 13 Nov 2008 18:07:00 +0000

Let’s start with our turkey. If you get a frozen one it will take a while to thaw it out. (NOTE: DO NOT USE HOT WATER OR ANY FORM OF HEAT TO THAW WITH, AS THIS CAN LEAD TO BACTERIAL SPREAD) I prefer to place it in the fridge for 2 or 3 days. DO NOT UNWRAP until it has thawed. The time it takes will depend on the size of your bird.

Remove from wrapper, then remove the giblets from the front and rear of the bird. That will be a neck, gizzard, heart, and liver. Place those a saucepan, cover with plenty of water, add salt, pepper, and a 1/4 teaspoon of ground sage and boil until tender. Set aside to cool.
Now wash your turkey and pat dry, then sit on a platter and rub with butter. Sprinkle with salt and pepper. Now take a heaping tablespoon of rubbed sage, 1 tablespoon of salt and 1 teaspoon black pepper and mix. Now place about 1/4 of it in the craw cavity and 3/4 inside the bird and rub around.
Now make a cross of heavy duty aluminum foil make sure that it will be long enough cover the entire turkey. Wrap, seal, and place on a cookie sheet. Keep in the fridge until ready to bake. When baking use 350 degree F oven, and bake for 20 minutes per pound. (IT WILL BE DONE!!)

Be very careful, for it will be very hot. Now place it over the edge of your sink so you can drain all of the juices into a sauce pan to use for gravy. Now wrap it back up in the aluminum foil, and cover with a bath towel.

Remove all the giblets from the broth and add the juices. What I would do is to heat the liquid and make a slurry with some corn starch and cold water. As soon as they boil, add a little cornstarch at a time and bring to a boil after you add the starch. You want turkey gravy about as thick as heavy cream. When finished, salt and pepper to taste. If you want to make some giblet gravy pull the meat off the neck, gizzard, heart and liver and fine chop, then take what gravy you want to be giblet and add the giblets.

What I always want is to have my house smelling like turkey and pie. I have two ovens, one regular size and one small. I put an apple pie in 50 minutes before our guest arrive. I want my turkey out one hour before they get here.

Remember: 20 minutes per pound and one hour to let it rest

If you are having a noontime meal, you will need to be up by 5 to get it out by noon. I don’t do that. I have mine at 6 p.m., so I have all day to get it done.

Sweet Tater Pie

noreply@blogger.com (Dave Franks) — Fri, 07 Nov 2008 23:11:00 +0000

You may think that we are starting this backwards. But you may want to try this and see if you like it. Remember the last thing they eat is the one they will most likely remember.

This is a true southern dish because we had sweet taters all the time. They kept good. This is the one that I am making today.

Sweet Tater Pie

The first thing to do is to bake your taters. I do this by washing them good, and letting them dry. Then rub them good with hog lard, and place them on a sheet pan. I will put them on the top shelf and bake until soft. The time will depend on how big they are. I will bake them the day before, and let them sit out (do not refrigerate).

What you need:

1- 9in. pie shell in a 9 in. pie plate
You can make your own but I now take the easy way out and get them at the grocery.
Preheat the oven to 400 degrees F. I take the top rack out, and put pie on middle shelf.

1 and 1/3 cup baked sweet taters (packed)
1 and 1/2 cup milk (I use skim)
3 Large Eggs
1 cup of sugar or Splenda, I use it because I am diabetic
1/2 tsp salt
1 and 1/4 tsp cinnamon (level)
1/2 tsp nutmeg
1/2 tsp ginger
1/4 tsp cloves

Some will use more spices than I do. You can taste it before it is baked. I do not want to overdo it, so that all you taste is the spices and you can’t tell the difference between sweet taters and pumpkin.

Dump everything in a bowl and mix with a wire whip. Next pour into your shell and put into oven. Bake for 35 minutes. Check if the crust is getting brown. Make hole in a piece of aluminum foil so it will cover about 1 and 1/2 inches on the outside, and lay on pie.

Now if you are lucky enough to have a pie shield, now is the time to use it because a burned crust will ruin the best pie. Finish baking for about 20 minutes, check the center. It should be firm.

NOTE: You can make a pumpkin pie the same way. I like to use canned pumpkin because it does not have the juice as home cooked does. You can make pumpkin or sweet tater pudding by leaving out the crust. A gob of real whipped cream won’t hurt it a bit.

May the good Lord bless you and Yours!

Chilly Weather = Chili Time!

noreply@blogger.com (Dave Franks) — Tue, 28 Oct 2008 11:39:00 +0000

This has been a whirlwind fall.

It was about twice as much work as I had thought possible to finish our new smoker. But we made it. I was in the author’s tent with my cookbook at the Museum of the Appalachia’s Homecoming last week. This pasted week end I had the Lil’ Red Barn Bar-B-Q at The Union County Heritage Festival. We are having a pot luck supper at the Paulette Volunteer Fire hall Monday night, so I thought I would cook enough B-B-Q for both at the same time.

We have 2 cookers, and now I can run 250 lbs in each at the same time. I knew that there was going to be two others selling B-B-Q, so I backed down to 125 lbs and that was a mistake because we ran out before 3 p.m. We were the only ones that were cooking on site.

Our Lil’ Red Barn stood out, and the wood smoke and the Bar-B-Q cooking really pulled them in. We will only serve pulled pork on a bun. We tell everyone that real Bar-B-Q does not need any sauce, and that real West Tennessee Bar-B-Q will have slaw on it.

We ask if they want it or not. If they want sauce, we have the best there is: Lil’ Red Barn Bar-B-Q sauce. We have “The Memphis Original,” “The Memphis Original with Applesauce,” and “The Memphis Original with Smoke Flavor.” All of our sauces are mild. We have Frank’s Hot Sauce for them to add.

And while cooking Saturday morning it got down to mid 30s with a heavy frost. That made me think of CHILI!

Chili with Beans
Approx. 8 servings

The way it was made before ground meat.

2 Tbsp Lard (to brown meat with)
Meat – 2 lbs good beef sirloin, boneless roast cut into small cubes
3 cups crushed tomatoes
3 cups onions, chopped and packed
1 large Green or Red Bell Pepper, chopped
2 Tbsp garlic, chopped fresh
1 tsp Sugar, or to taste
4 Tbsp Chili powder (You may want more)
3 Tbsp Cumin powder
3 Tbsp Paprika powder
Salt and Black Pepper, to taste
4 cups Chili Beans
1 cup Celery, chopped
2 tsp Oregano, dried
1/4 cup Tomato paste
8 cups Beef stock
1 cup Beans, fully cooked to blend as a thickener

1) In a large skillet take the lard and brown the meat.

2) Place the meat in a pressure cooker with 1 Tbsp of chili powder for 10 minutes then let the pressure off. That will make the beef broth and make it tender.

3) I then fry my celery for about 10 minutes then add the peppers for 10 minutes, then the onions for 10, then add the tomato paste, beef stock, whole beans and every thing except the meat and beans to make a paste of. Simmer for 2 hours.

4) Stir every few minutes, taste and re-season. Add your meat and simmer for 1 hour.

5) Now add your mashed beans to thicken it. I like to serve mine with a glob of sour cream, some chopped green onions, Oyster crackers or plain soda crackers. Let everyone add there own hot sauce.

An Incredibly Easy Wintertime Comfort Food

noreply@blogger.com (Dave Franks) — Tue, 07 Oct 2008 14:37:00 +0000

Well here it is October already. I wonder if your year has passed as quick as mine has. It seems like only yesterday that we were taking down our Christmas lights and now it is about time to start putting them back up. We have about 40,000. It takes me a while to do it. Betty won’t let me get on top of the house or on our Gazebo, which I make into a crown. Next to it is our martin gourds that are on a 20 ft. pole that will let down to clean. I remove the cross arms with the gourds and add a 12 ft pole with a 8 ft. lighted star mounted to it. It takes 4 good men to stand it up. I try to have it all set and ready by Thanksgiving. Enough of that.

Here in East Tennessee it dropped down to the low 40s. That makes me think of comfort food. This is one that we had when I was a child. You can let each person make there own, with a little help. Maybe I should have started with a chili recipe! We will do that the next time and call it, "The rest of the story."

Try this. You will ALL like it.

CHILI and CHIPS

It started out with fried cornbread way back yonder. It was known as a chili stack.

Then in 1982 at the World's Fair here in Knoxville, Tennessee, they started using Fritos corn chips and called it Petros. Now we just call it Chili and Chips.

What you'll need:

Chili that is boiling hot
Corn chips, whatever kind you like
Shredded cheese
Chopped Bell peppers (any color)
Chopped onions (purple)
Chopped onions (green)
Chopped tomatoes
Chopped celery
Sour cream

Put the chips in your bowl.
Add cheese, and then pour your boiling chili over it and it will melt.
Then add what ever veggies you want. Top it off with a heaping tablespoon of sour cream.