https://southbyse.com/2020/08/17/okra-zinnias-and-air-conditioning-the-best-things-about-august-in-south-carolina/2020-08-18T13:11:30+00:00monthlyhttps://southbyse.com/2012/08/15/lovely-and-amazing-fresh-fig-stuffed-with-pecan-chevre-honey/https://southbyse.com/wp-content/uploads/2012/08/on-the-plate-21.jpgon the plate 2Step 4: Remove the roasted figs from the oven onto a platter and drizzle with honey.https://southbyse.com/wp-content/uploads/2012/08/ready-to-be-stuffed.jpgready to be stuffedLine the figs on an oiled baking sheet.https://southbyse.com/wp-content/uploads/2012/08/stuff-each-fig.jpgstuff each figStep 3: stuff each fig with a bit of the pecan/cheese mixturehttps://southbyse.com/wp-content/uploads/2012/08/slice-the-figs.jpgslice the figsStep 2: Slice the figs in a cross across the top but not all the way through the fruit.https://southbyse.com/wp-content/uploads/2012/08/mix-nuts-and-cheese.jpgmix nuts and cheeseStep 1: Mix the toasted nuts and the softened cheese.https://southbyse.com/wp-content/uploads/2012/08/ingredients1.jpgingredientsIngredients of four: figs, goat cheese, pecans and honey. https://southbyse.com/wp-content/uploads/2012/08/fresh-raw-figs.jpgfresh raw figsFresh figs - these are brown turkey, probably the most common here in the South.https://southbyse.com/wp-content/uploads/2012/08/on-the-plate-11.jpgon the plate 1https://southbyse.com/wp-content/uploads/2012/08/drizzle-with-honey.jpgdrizzle with honey2020-07-09T18:11:36+00:00monthlyhttps://southbyse.com/2012/06/20/cornbread-plain-simple/https://southbyse.com/wp-content/uploads/2012/06/black-skillet.jpgblack skilletWe have a winner! Finally a cornbread worthy of my cast iron skillet!https://southbyse.com/wp-content/uploads/2012/06/baked-cornbread.jpgbaked cornbreadOut of the oven...looks good, smells great!https://southbyse.com/wp-content/uploads/2012/06/temp.jpgtempBake in a HOT oven (450 degrees) for 5 or 6 minute sand the reduce the temp to 425.https://southbyse.com/wp-content/uploads/2012/06/hot-skillet.jpghot skilletThe hot skillet may sizzle when you add the batter and it will most likely start to curl and cook around the edges, like its doing here. That's a good thing.https://southbyse.com/wp-content/uploads/2012/06/batter-into-the-hot-skillet.jpgbatter into the hot skilletPour the batter into the hot skillet.https://southbyse.com/wp-content/uploads/2012/06/oil-grease-into-batter1.jpgoil, grease into batterhttps://southbyse.com/wp-content/uploads/2012/06/oil-grease-into-batter.jpgoil, grease into batterAdd the oil mixture (oil plus leftover pork grease) to the batter. It should be room temperature so the egg in the batter should be safe from 'cooking'. After a good stir, add the corn kernels and you're ready for the hot skillet.https://southbyse.com/wp-content/uploads/2012/06/add-cornmeal-flour-to-wet-ingr.jpgadd cornmeal flour to wet ingrAdd the dry ingredients to the egg/buttermilk mixture.https://southbyse.com/wp-content/uploads/2012/06/add-buttermilk-to-egg.jpgadd buttermilk to eggWhisk the buttermilk into the egg. I used "full strength" buttermilk but light will work just as well. https://southbyse.com/wp-content/uploads/2012/06/cook-the-baconjowls.jpgcook the bacon:jowlsHog jowls...not that familiar but they worked out great. Not too salty but they provided just the right amount of fat for my cornbread. Bacon- or 'pork belly' would work well too.2020-07-09T18:09:55+00:00monthlyhttps://southbyse.com/2012/06/22/816/https://southbyse.com/wp-content/uploads/2012/06/whole-tart-with-magazine.jpgwhole tart with magazineOut of the oven posing with it's "name sake" recipe from Bon Appetite, circa 1993. Relatively few - but exceedingly fresh - ingredients and a quick-to-put-together butter crust make this a summer showstopper.https://southbyse.com/wp-content/uploads/2012/06/herb-layer.jpgherb layerHere come the herbs! https://southbyse.com/wp-content/uploads/2012/06/tomato-layer.jpgtomato layerNext, add the drained tomato slices, overlapping a little. https://southbyse.com/wp-content/uploads/2012/06/cheese-layer.jpgcheese layerLayer the cheese slices first.https://southbyse.com/wp-content/uploads/2012/06/in-the-pan-with-fork-pricks.jpgin the pan with fork pricksremove the excess dough from around the edge of the crust and prick the bottom and sides with a fork (or use foil with pie weights). Freeze for 15 minutes before pre-baking.https://southbyse.com/wp-content/uploads/2012/06/roll-out-dough-2.jpgroll out dough 2With an especially buttery dough, like this recipe, I find it easier to use the rolling pin to assist in moving the rolled out dough to the pan.https://southbyse.com/wp-content/uploads/2012/06/roll-out-dough-1.jpgroll out dough 1Roll out the dough quickly and use a light touch. https://southbyse.com/wp-content/uploads/2012/06/greyere-slices.jpggreyere slicesSlice the cheese fairly thin but more importantly in an even thickness. I like Gruyère but Emmenthal is very good too. https://southbyse.com/wp-content/uploads/2012/06/herbs.jpgherbsOregano, basil and thyme washed, dried and minced.https://southbyse.com/wp-content/uploads/2012/06/tomatoes-draining.jpgtomatoes drainingDrain the tomato slices on paper towels.2020-07-09T18:02:59+00:00monthlyhttps://southbyse.com/about/https://southbyse.com/wp-content/uploads/2011/07/beaufort-sunset.jpgBeaufort sunsetBeautiful Beaufort, SC. My Lowcountry home.2020-07-09T15:31:36+00:00weekly0.6https://southbyse.com/2020/07/08/updated-ramblings-straight-to-the-heart-with-a-reluctant-southerner/https://southbyse.com/wp-content/uploads/2012/06/laurel-beach-jump.jpglaurel beach jump!https://southbyse.com/wp-content/uploads/2012/06/ge-tristram-thomas.jpgGe. Tristram ThomasOne of my great grandfathers was a real American Revolutionary War hero. I probably would have bragged more if I'd known when I was younger. But he was a hero not me, so I'm not sure if this means that much. Makes a nice story though... we Southerners do love stories...https://southbyse.com/wp-content/uploads/2012/06/blackberries.jpgblackberrieshttps://southbyse.com/wp-content/uploads/2012/06/greetings-from-scl.jpggreetings from SCl2022-02-23T19:04:19+00:00monthlyhttps://southbyse.com/2013/08/17/old-fashioned-fig-preserves-never-go-out-of-style/https://southbyse.com/wp-content/uploads/2013/08/the-happy-berry-farm.jpgThe Happy Berry FarmThe Happy Berry in Six Mile, SC. They sure made me happy!https://southbyse.com/wp-content/uploads/2013/08/the-finished-preserves.jpgthe finished preservesThe jarred preserves. This batch made 6 pint jars. https://southbyse.com/wp-content/uploads/2013/08/my-typical-set-up-for-preserves-jams.jpgmy typical set up for preserves, jamsHave all jars, lids and rings washed and sanitized (I hold prewashed jars and lids in a pot of simmering hot water). This is my typical setup - love the wide mouth funnel. Helps reduce the messiness, a little anyway! https://southbyse.com/wp-content/uploads/2013/08/after-3-hours.jpgafter 3 hoursAfter 3 hours, the figs have turned a darker color. You can ladle off any foam if you want or leave it. https://southbyse.com/wp-content/uploads/2013/08/after-2-hours.jpgafter 2 hoursAfter almost 2 hours of simmering and occasional stirring. https://southbyse.com/wp-content/uploads/2013/08/mix-it-all-into-the-pot.jpgmix it all into the potRemove the green stems from the figs and wash them off before tossing -gently -into the pot with the lemons, water and sugar. https://southbyse.com/wp-content/uploads/2013/08/figs-close-up.jpgfigs close upFresh figs picked by yours truly. This was after spending a day in a cooler and traveling back to Beaufort. Ripe figs will 'crack' a bit like you see here - it means they are yummy! https://southbyse.com/wp-content/uploads/2013/08/lemon-slices.jpglemon slicesThe lemon slices in fig preserves are a real treat too - we would fight over them at my house. https://southbyse.com/wp-content/uploads/2013/08/on-the-plate-1.jpgon the plate 12014-12-10T03:06:08+00:00monthlyhttps://southbyse.com/2013/08/07/ch-ch-chia-super-food-of-champions-and-you/https://southbyse.com/wp-content/uploads/2013/08/baked-in-the-pan.jpgbaked in the panHere they are hot out of the oven ! Cool on a rack and store in a covered container. https://southbyse.com/wp-content/uploads/2013/08/fill-the-cups.jpgfill the cupsFill lined muffin tin with the batter. https://southbyse.com/wp-content/uploads/2013/08/mix-the-dry-ingredients.jpgmix the dry ingredientsThe dry ingredients together in another bowl. The secret to light, fluffy muffins is to mix the wet and dry ingredients together until just combined - no over mixing! https://southbyse.com/wp-content/uploads/2013/08/mix-wet-ingrdients.jpgmix wet ingrdientsMix the wet ingredients together in one bowl and...https://southbyse.com/wp-content/uploads/2013/08/white-whole-wheat-flour.jpgwhite whole wheat flourWhite whole wheat flour is awesome! I use it a lot in baking - with the lightness of white flour but more fiber!https://southbyse.com/wp-content/uploads/2013/08/fresh-orange-juice-and-zest.jpgfresh orange juice and zestFresh orange juice and zest make a difference in this recipe. https://southbyse.com/wp-content/uploads/2013/08/moist-muffins.jpgmoist muffins2014-06-21T23:23:44+00:00monthlyhttps://southbyse.com/2013/07/31/simply-south-carolina-peach-pie/https://southbyse.com/wp-content/uploads/2013/07/hot-out-of-the-oven.jpghot out of the ovenHere we go! Right out the oven and wow it smells good. It's tempting to dig right in, but be warned... slicing a hot or warm pie equals a runny peach pie! If you do not care, I say go for it! Otherwise allow to cool almost completely (or refrigerate) before slicing.https://southbyse.com/wp-content/uploads/2013/07/lattice-crust.jpglattice crustAdd the top pie crust . I like a lattice crust peach pies - so pretty and allows me to better gauge when the pie is ready to come out of the oven.https://southbyse.com/wp-content/uploads/2013/07/add-mixture-to-pie-shell.jpgadd mixture to pie shellPour the peaches into the pie shell and ...https://southbyse.com/wp-content/uploads/2013/07/toss-peaches-with-dry-mixture.jpgtoss peaches with dry mixtureGently mix the peaches with the dry mixture of sugar, cornstarch and salt. Next roll out your pie crust and fit to the pie plate.https://southbyse.com/wp-content/uploads/2013/07/peeled-peaches-with-lemon.jpgpeeled peaches with lemonCups of fresh peeled peaches... squeeze on some fresh lemon juice. https://southbyse.com/wp-content/uploads/2013/07/peaches-in-a-bowl.jpgpeaches in a bowlLovely, fragrant SC peaches. Our abundant rain has made the peaches larger than normal and I found them very flavorful nonetheless.https://southbyse.com/wp-content/uploads/2013/07/on-the-plate-1.jpgon the plate 12013-08-03T12:18:48+00:00monthlyhttps://southbyse.com/2013/07/25/cool-and-crisp-summer-salad-two-beans-and-a-little-peanut/https://southbyse.com/wp-content/uploads/2013/07/beans-peanuts-veg-vinagrette.jpgbeans, peanuts, veg, vinagrettePar boil the fresh green beans lightly, cool and snap into thirds. Mix the vinaigrette together and simply add to all the other ingredients in a large bowl. Mix gently, cover and refrigerate until it's eatin' time! https://southbyse.com/wp-content/uploads/2013/07/shelled-peanuts.jpgshelled peanutsHere are the boiled peanuts, shelled. Yum!https://southbyse.com/wp-content/uploads/2013/07/other-ingredients.jpgother ingredients"Other" ingredients include onion, bell pepper, red wine vinegar, olive oil, agave nectar, and spices.https://southbyse.com/wp-content/uploads/2013/07/green-beans-and-peanuts.jpggreen beans and peanutsFresh green beans and raw 'green' peanuts - pretty!https://southbyse.com/wp-content/uploads/2013/07/finished-salad1.jpgfinished saladhttps://southbyse.com/wp-content/uploads/2013/07/finished-salad.jpgfinished salad2013-07-25T22:21:25+00:00monthlyhttps://southbyse.com/2013/07/17/back-in-the-saddle-with-some-old-fashioned-summer-shortcake/https://southbyse.com/wp-content/uploads/2013/07/on-the-plate1.jpgon the plate1Another shot of tonight's dessert. A little bit of heaven on a plate...https://southbyse.com/wp-content/uploads/2013/07/strawberries-in-a-bowl.jpgstrawberries in a bowlThese luscious beauties deserve a great shortcake and real whipped cream!https://southbyse.com/wp-content/uploads/2013/07/out-of-the-oven.jpgout of the ovenAfter about 20 minutes you'll have shortcake! Allow to cool on a rack before slicing and splitting open - fill with fresh berries, fruit and whipped cream!https://southbyse.com/wp-content/uploads/2013/07/pour-on-the-streusal.jpgpour on the streusalTop with the streusal and pop into the preheated oven. https://southbyse.com/wp-content/uploads/2013/07/press-into-prepared-pan.jpgpress into prepared panPress the 'cake' into the prepared pan. https://southbyse.com/wp-content/uploads/2013/07/mix-wet-and-dry-ingredients.jpgmix wet and dry ingredientsMix all the premixed wet ingredients into the dry ingredients, similar to making muffins or a quick bread. https://southbyse.com/wp-content/uploads/2013/07/cut-butter-into-the-dry-ingredients.jpgcut butter into the dry ingredientsBegin the 'cake' by cutting the butter into the dry ingredients.https://southbyse.com/wp-content/uploads/2013/07/streusal.jpgstreusalMix the streusal topping in a separate bowl. It should be crumbly.https://southbyse.com/wp-content/uploads/2013/07/on-the-plate-2.jpgon the plate 22013-07-17T22:08:29+00:00monthlyhttps://southbyse.com/2013/04/29/softshell-crab-season-in-the-lowcountry-equals-some-real-good-eatin/https://southbyse.com/wp-content/uploads/2013/04/on-the-plate1.jpgon the plate1Another shot of this beautiful entree. I served the crab with garlic smashed potatoes and a saute of Vidalia onion, zucchini and baby portobello mushrooms. https://southbyse.com/wp-content/uploads/2013/04/steamy-crabs-after-lemon.jpgsteamy crabs after lemonI like to pour the fresh lemon juice over the crabs while they are still in the pan. Then remove the crabs to a warm plate and add the rest of the butter back to the pan. Stir and pour everything in the pan over crabs. Perfection!https://southbyse.com/wp-content/uploads/2013/04/crabbies-go-into-the-hot-clarified-butter.jpgcrabbies go into the hot clarified butterI like to use Ghee or clarified butter because it has a higher smoke point than regular butter - makes sauteing the crabs to a delicate crunch - without burning - easy peasy!https://southbyse.com/wp-content/uploads/2013/04/crabs-in-butter1.jpgcrabs in butter1Here the crabs have been turned over and cooked through, Crispy but you can still tell they are crab, not a bunch of fried goo!https://southbyse.com/wp-content/uploads/2013/04/roll-in-seasoned-flour.jpgroll in seasoned flourAfter a good soak, roll the crabs in the seasoned flour and have your butter-laced pan very hot.https://southbyse.com/wp-content/uploads/2013/04/soaking-crabs.jpgsoaking crabsgetting their soak on! I like Herbs De Provence - its just so fresh, pairs well with the crab. https://southbyse.com/wp-content/uploads/2013/04/milk-and-herbs.jpgmilk and herbsMix the milk and herbs together before...https://southbyse.com/wp-content/uploads/2013/04/cleaned-crabs.jpgcleaned crabsHere are my crabs waiting for their milk bath. https://southbyse.com/wp-content/uploads/2013/04/fresh-waiting-to-be-purchased.jpgfresh waiting to be purchasedFresh, live and local! Softshell crabs at my favorite local seafood market, the Sea Eagle. https://southbyse.com/wp-content/uploads/2013/04/on-the-plate-21.jpgsoftshell crab2013-08-02T02:57:49+00:00monthlyhttps://southbyse.com/2013/04/08/pucker-up-for-spring-time-lemon-squares/https://southbyse.com/wp-content/uploads/2013/04/on-the-plate-2.jpgon the plate 2Lemon squares are good for travelin' and are a bake sale favorite! I like to serve them when tailgating but of course we've got 4 more months before college football season cranks up...https://southbyse.com/wp-content/uploads/2013/04/baked.jpgbakedHere the pan of lemony goodness right out of the oven. I'll sprinkle with confectioner's sugar, allow to cool and cut into squares. https://southbyse.com/wp-content/uploads/2013/04/pour-the-lemon-mixture-over-the-crust.jpgpour the lemon mixture over the crustPour the filling over the crust and bake in a preheated 350 degree oven 25 minutes. https://southbyse.com/wp-content/uploads/2013/04/lemon-juice-and-zest.jpglemon juice and zestHere's the fresh lemon juice and zest. I measured out a half cup of juice from the 2 large lemons I used.https://southbyse.com/wp-content/uploads/2013/04/small-hands-breaking-eggs.jpgsmall hands breaking eggsGirly Girl helped me with this recipe - she's a master at cracking eggs now.https://southbyse.com/wp-content/uploads/2013/04/baked-shortbread-crust.jpgbaked shortbread crustHere is that same crust baked and ready for the filling.https://southbyse.com/wp-content/uploads/2013/04/press-dough-into-the-pan.jpgpress dough into the panThe shortbread crust goes together quickly - just press the dough into a 9 x 13 inch pan. https://southbyse.com/wp-content/uploads/2013/04/mix-everything-together.jpgmix everything togetherOnce you whisk the eggs some, just mix everything into the bowl. So easy.https://southbyse.com/wp-content/uploads/2013/04/shortbread-ingredients.jpgshortbread ingredientsThe shortbread crust ingredients - I used white wheat flour and sorghum flour. The shortbread was light and not dry with a good (but not overwhelming) butter flavor.https://southbyse.com/wp-content/uploads/2013/04/on-the-plate-1.jpgon the plate 12013-04-08T16:15:41+00:00monthlyhttps://southbyse.com/2013/03/25/peter-rabbit-is-dressed-to-impress-with-potatoes-anna/https://southbyse.com/wp-content/uploads/2013/03/out-of-the-oven.jpgout of the ovenAfter roasting in the oven (with and without it's foil and heavy pot) the Potatoes Anna are ready for the platter! https://southbyse.com/wp-content/uploads/2013/03/check-for-a-good-crust.jpgcheck for a good crustAfter 'crisping' on the stove top, check to see if a nice crust has formed. If it has remove to the preheated oven. If not continue on the stove for a few more minutes. https://southbyse.com/wp-content/uploads/2013/03/cover-with-oiled-foil-and-heavy-pot.jpgcover with oiled foil and heavy potCover with oiled foil and a very heavy oven proof pot. https://southbyse.com/wp-content/uploads/2013/03/finished-building.jpgfinished buildingOkay, the layering of the potatoes is finished. https://southbyse.com/wp-content/uploads/2013/03/build-out-the-circle-adding-butter-and-salt.jpgbuild out the circle adding butter and saltBuild out the potato layer and drizzle with clarified butter and sprinkle with salt and pepper. Add the next layer starting on the outside in the opposite direction. https://southbyse.com/wp-content/uploads/2013/03/start-in-the-middle-of-the-skillet.jpgstart in the middle of the skilletStart the first layer in the middle of the pan. Overlap the potatoes some. I use my "best" slices for the first layer - which will be the top.https://southbyse.com/wp-content/uploads/2013/03/spponful-of-clarified-butter-into-the-skillet.jpgspponful of clarified butter into the skilletAdd clarified butter the skillet and swirl it around to coast the bottom of the pan. https://southbyse.com/wp-content/uploads/2013/03/cast-iron-skillet.jpgcast iron skilletThe cast iron skillet.https://southbyse.com/wp-content/uploads/2013/03/sliced-in-cuisinart.jpgsliced in cuisinartSliced potatoes in the Cuisinart. You can a so use a mandoline slicer to get uniform slices. https://southbyse.com/wp-content/uploads/2013/03/ingredients.jpgingredientsThe "ingredients" - I consider the cast iron skillet an ingredient in Potatoes Anna as it is very important in getting a perfect result.2013-03-25T23:34:24+00:00monthlyhttps://southbyse.com/2013/03/15/goodness-knows-its-challah-bread/https://southbyse.com/wp-content/uploads/2013/03/close-up-of-sliced-bread.jpgclose up of sliced breadBake the loaf in the preheated oven and remove to cool on a rack. Slice with a serrated knife or just pull apart. This bread is truly heavenly!https://southbyse.com/wp-content/uploads/2013/03/allow-to-rise-brush-mor-eglaze-and-add-poppy-seeds.jpgallow to rise, brush mor eglaze and add poppy seedsPreheat your oven, brush more glaze on the risen bread and sprinkle with poppy seeds, if you like.https://southbyse.com/wp-content/uploads/2013/03/brush-on-the-glaze.jpgbrush on the glazeBrush on the glaze and allow to rise again for about an hour.https://southbyse.com/wp-content/uploads/2013/03/braided-well-sort-of.jpgbraided, well sort ofThe braided loaf ready for the glaze.https://southbyse.com/wp-content/uploads/2013/03/braid-the-bread.jpgbraid the breadBegin braiding the bread according toi the instructions below.https://southbyse.com/wp-content/uploads/2013/03/pinch-the-ends-together.jpgpinch the ends togetherPinch the ends together to start.https://southbyse.com/wp-content/uploads/2013/03/divide-the-dough-and-roll-into-4-strands.jpgdivide the dough and roll into 4 strandsPunch the dough down, separate into 4 evenly sized balls and then roll out into 4 evenly sized strands.https://southbyse.com/wp-content/uploads/2013/03/the-dough-ball-after-the-rise.jpgthe dough ball after the riseHere is the dough after the rise.https://southbyse.com/wp-content/uploads/2013/03/the-dough-prior-to-the-rise.jpgthe dough prior to the risePlace the dough in an oiled bowl and allow to sit in warm place to rise. Here is the 'before' picture.https://southbyse.com/wp-content/uploads/2013/03/knead-the-dough-a-couple-of-minutes.jpgknead the dough a couple of minutesThis dough is a pleasure to work with if you like to knead dough by hand. I think it is somewhat theraputic, myself.2013-03-15T21:38:36+00:00monthlyhttps://southbyse.com/2013/02/25/ramblings-dont-fear-the-pluff-mud-its-the-least-of-your-worries/https://southbyse.com/wp-content/uploads/2013/02/after-the-mud-run.jpgafter the mud runThey made it! No snake run-ins, leach entanglements or broken limbs. Just lots of shivering and some muddy clothes to wash.https://southbyse.com/wp-content/uploads/2013/02/matt-helping-susie-out-of-the-pond.jpgMatt helping susie out of the pondDear Hubby helping my sis out of the pond. https://southbyse.com/wp-content/uploads/2013/02/susie-into-the-lagoon.jpgsusie into the lagoonThe last obstacle was a jump into one of the lagoons. At least most of mud will get washed off...https://southbyse.com/wp-content/uploads/2013/02/going-through-the-ice-bath.jpggoing through the ice bathAfter the climb and sliding down the other side, run a hundred yards where an icy vat of ice water awaits. https://southbyse.com/wp-content/uploads/2013/02/susie-going-up.jpgsusie going upAfter wading through a muddy pool of frigid water it's up a 20-foot "mountain".https://southbyse.com/wp-content/uploads/2013/02/first-obstacle.jpgfirst obstacleDear Hbby and my sis wading in the frigid mud pool at the first obstacle.https://southbyse.com/wp-content/uploads/2013/02/pluff-mud.jpgpluff mudThis is pluff mud. Stepping into it you could sink a mere 6 or 7 inches... or 3 or 4 feet! https://southbyse.com/wp-content/uploads/2013/02/susie-through-the-finish-line.jpgsusie through the finish lineTriumph!2013-02-26T13:58:34+00:00monthlyhttps://southbyse.com/2013/02/20/euwww-its-mushroom-mania/https://southbyse.com/wp-content/uploads/2013/02/close-up.jpgclose upMakes me hungry - hope my second harvest of oyster mushrooms is as wonderful as the first!https://southbyse.com/wp-content/uploads/2013/02/platter.jpgplatterHere's a shot of the 'toasts' - makes a nice app or first course, maybe for an Oscar party?https://southbyse.com/wp-content/uploads/2013/02/slather-on-the-goat-cheese.jpgslather on the goat cheesePut the toasts together - slather a good layer of the goat cheese on toasted French bread slices, top with the warm mushroom mixture and sprinkle with parsley.https://southbyse.com/wp-content/uploads/2013/02/mix-cheese-and-cream.jpgmix cheese and creamMix the goat cheese and cream until smooth.https://southbyse.com/wp-content/uploads/2013/02/blurry-add-the-applejack.jpgblurry, add the applejackAdd the Applejack (or Calvados or other suggested liquor) to the mushroom/shallot mixture. Toss in the thyme and season with salt and pepper. https://southbyse.com/wp-content/uploads/2013/02/saute-the-shallots.jpgsaute the shallotsSaute the shallots n the oil and butter.https://southbyse.com/wp-content/uploads/2013/02/some-of-teh-fresh-ingredients.jpgsome of teh fresh ingredientsThe prepared mushrooms - both the oyster mushrooms I grew and a some purchased portobellos, Chef Pawlcyn uses morels but a combination of different mushrooms will work great.https://southbyse.com/wp-content/uploads/2013/02/another-couple-of-days-and-harvest.jpganother couple of days and harvestThese are definitely ready to cut and make into something delicious. https://southbyse.com/wp-content/uploads/2013/02/after-about-4days.jpgafter about 4daysHere they are after 4 day's growth. Time to harvest!https://southbyse.com/wp-content/uploads/2013/02/shrooms-erupt.jpgshrooms eruptWe have lift off! In less than 24 hours these grew from tiny nodules to this size. 2013-02-22T12:36:41+00:00monthlyhttps://southbyse.com/2013/02/18/take-a-break-with-light-and-crunchy-almond-bars/https://southbyse.com/wp-content/uploads/2013/02/out-of-the-oven.jpgout of the ovenher are the bars right out of the oven. It took exactly 15 minutes at 350 degrees. llow to cool a couple of minutes, drizzle with glaze and slice into delicious bars. https://southbyse.com/wp-content/uploads/2013/02/spread-the-almond-egg-topping.jpgspread the almond egg toppingSpread the topping on the crust and it's oven-ready!https://southbyse.com/wp-content/uploads/2013/02/mix-the-topping.jpgmix the toppingMix the topping in one bowl. Here I am whicking the egg white and extracts with the brown sugar. Then add in the sliced almonds and...https://southbyse.com/wp-content/uploads/2013/02/press-into-pan.jpgpress into pan...and here it is all pressed out. Girly Girl helped with this part!https://southbyse.com/wp-content/uploads/2013/02/cookie-crust-dough.jpgcookie crust doughAnd here is the dough. It's sticky too but is easily pressed into a jelly roll pan. https://southbyse.com/wp-content/uploads/2013/02/mix-the-flour-into-the-butter.jpgmix the flour into the butterThen add the flour mixture to the butter/sugar/egg mixture. It makes a thick dough. https://southbyse.com/wp-content/uploads/2013/02/mix-butter-and-sugar.jpgmix butter and sugarMix the butter and sugar until well combined )no need to 'cream' them, however). Add the eggs and extracts to this mixture.https://southbyse.com/wp-content/uploads/2013/02/ingredients1.jpgingredientsIngredients. There is the coconut flour, on the left.https://southbyse.com/wp-content/uploads/2013/02/on-the-plate-stacked.jpgon the plate stackedhttps://southbyse.com/wp-content/uploads/2013/02/slice-into-bars.jpgslice into barsAlmond bars - so good with a cup of coffee, tea or a cold glass of milk!2013-02-18T22:13:14+00:00monthlyhttps://southbyse.com/2013/02/11/perfect-in-pink-with-fresh-strawberry-cake/https://southbyse.com/wp-content/uploads/2013/02/strawberry-cake-on-plate-1.jpgstrawberry cake, alternateHere is another image of the sliced cake.https://southbyse.com/wp-content/uploads/2013/02/strawberry-cake-on-plate21.jpgstrawberry cake, alternateHere is another image of the sliced cake. https://southbyse.com/wp-content/uploads/2013/02/baked.jpgbakedAfter baking, it is still pink! Allow to cool in the pan a bit, then remove to a rack and remove parchment paper. It should be completely cool before frosting!https://southbyse.com/wp-content/uploads/2013/02/batter-goes-into-the-pan.jpgbatter goes into the panPour the batter into prepared pan(s). I used a 9 x 13 inch pan lined with parchment. https://southbyse.com/wp-content/uploads/2013/02/pink-batter.jpgpink batterThe pretty in pink batter! It smells devine too. https://southbyse.com/wp-content/uploads/2013/02/cream-butter-sugar-add-eggs.jpgcream butter, sugar, add eggsIn the mixer cream the butter and sugar, then add the eggs one at a time. Once that is done you will add the extracts and then alternately add the flour mixture and the puree/milk mixture.https://southbyse.com/wp-content/uploads/2013/02/mix-in-the-gelatine.jpgmix in the gelatineMix the unflavored gelatin into the puree and allow to dissolve (stir it well). Add the milk to this mixture.https://southbyse.com/wp-content/uploads/2013/02/strawberry-puree.jpgstrawberry pureeThe fresh strawberry puree - there should not be any "chunks" but you should recognize it as strawberry.https://southbyse.com/wp-content/uploads/2013/02/img_0051.jpgIMG_0051Fresh strawberries always make me feel the love!https://southbyse.com/wp-content/uploads/2013/02/strawberry-cake-on-plate2.jpgfresh strawberry cake2013-02-12T12:40:37+00:00monthlyhttps://southbyse.com/2013/02/04/ramblings-gullah-on-my-mind-part-1/https://southbyse.com/wp-content/uploads/2013/02/freedomday-proof.jpgFreedomDay-PROOFThere are several Gullah-inspired festivals and events held through the calendar year and sprinkled across the Lowcountry of South Carolina. In January and February, it’s time for the Hilton Head Island Gullah Celebration with its myriad of fun, educational, and delicious events. Photo: The Native Island Business and Community Affairs Association, Inc., (NIBCAA).https://southbyse.com/wp-content/uploads/2013/02/45606-hi-ringshoutersgeorgia-1024x694.jpg45606-hi-RingShoutersGeorgia-1024x694Gullah community members take part in a “ring shout” in Georgia, circa 1930. Photo courtesy of the Anacostia Community Museum, Smithsonian Institution.https://southbyse.com/wp-content/uploads/2013/02/honeyhorn37-mitchelvillemap.jpgHoneyHorn37-MitchelvilleMapMitcheville had 1500 residents by November 1865.https://southbyse.com/wp-content/uploads/2013/02/i-battle-of-port-royal-illustration-b0989-1-72dpi.jpgI Battle of Port Royal illustration, b0989-1-72dpiThe Battle of Port Royal, made Hilton Head Island a Union stronghold and brought freedom to the enslaved people there. https://southbyse.com/wp-content/uploads/2013/02/sweetgrass-basket-artisan.jpgsweetgrass basket artisanGullah artisan creating a one-of-a-kind sweetgrass basket. https://southbyse.com/wp-content/uploads/2013/02/e-loc-newly-freed-slaves-mitchelville04324v1.jpgE - LOC newly freed slaves - mitchelville04324vThe newly freed slaves and one of their Union liberators on Hilton Head Island. These Gullah ancestors became the first Freemen of Mitchelville.https://southbyse.com/wp-content/uploads/2013/02/e-loc-newly-freed-slaves-mitchelville04324v.jpgE - LOC newly freed slaves - mitchelville04324vThe newly freed slaves and one of their Union liberators on Hilton Head Island. These Gullah ancestors became the first Freemen of Mitchelville.2013-02-13T16:46:48+00:00monthlyhttps://southbyse.com/2013/02/01/everybody-wins-with-satisfying-chicken-pot-stickers/https://southbyse.com/wp-content/uploads/2013/02/working-girl-melanie-sigourney.jpgWorking-Girl-Melanie-SigourneyCheck out that 'do... perfectly coiffed thanks to a good dim sum steam'in!https://southbyse.com/wp-content/uploads/2013/02/wonton-on-fork.jpgwonton on forkThese tasty bites fattening but they're not! Life is good!https://southbyse.com/wp-content/uploads/2013/02/cooked.jpgcookedCover the pot stickers and allow to steam a bit, then uncover and they're ready!https://southbyse.com/wp-content/uploads/2013/02/brown-pot-stickers-add-broth.jpgbrown pot stickers, add brothBrown the pot stickers in batches. https://southbyse.com/wp-content/uploads/2013/02/get-to-work-lots-o-pot-stickers.jpgget to work lots 'o pot stickersGet to work! There are pot stickers to make. Grab a friend and make a bunch at once - they freeze beautifully.https://southbyse.com/wp-content/uploads/2013/02/fold-wonton-over-fork.jpgfold wonton over, forkFold the wonton over and press the edges together, seal with a fork. https://southbyse.com/wp-content/uploads/2013/02/teaspoon-of-filling.jpgteaspoon of fillingSpoon a teaspoon or so of the filling in each wonton.https://southbyse.com/wp-content/uploads/2013/02/brush-wonton-with-water.jpgbrush wonton with waterBrush each wonton with a bit of water, to help it stick together.https://southbyse.com/wp-content/uploads/2013/02/mix-everything-in-a-bowl.jpgMix everything in a bowlOnce you get all the parts prepared, the filling goes together in a snap. Lots of fresh, colorful ingredients too. https://southbyse.com/wp-content/uploads/2013/02/ingredients.jpgingredientsThe ingredients, well except I left out the Mirin. Oops. 2013-02-03T19:47:47+00:00monthlyhttps://southbyse.com/2013/01/29/by-golly-its-butternut-firefly-chiffon-pie/https://southbyse.com/wp-content/uploads/2013/01/forkful-closeup-2.jpgforkful closeup 2After setting up in the frig for a bit (1 hour at least) the pie should slice beautifully. I add some lightly sweetened whipped cream and grated nutmeg. Just like heaven!https://southbyse.com/wp-content/uploads/2013/01/pour-into-the-pie-shell.jpgpour into the pie shellPour the filling into the prepared pie shell and refrigerate.https://southbyse.com/wp-content/uploads/2013/01/fold-in-the-egg-white-merigue.jpgfold in the egg white merigueWhip the egg whites with the sugar until stiff and then fold into the squash mixture. Yes, this recipe uses raw egg whites so if your immunity is compromised or do not feel good about that please refrain from making this recipe. https://southbyse.com/wp-content/uploads/2013/01/add-the-gelatin-firefly-mixture-to-the-squash-egg-mixture.jpgadd the gelatin firefly mixture to the squash egg mixtureAdd the gelatin mixture to the egg/squash mixture. Mix well and allow to cool completely.https://southbyse.com/wp-content/uploads/2013/01/cooking-the-egg-yolk-and-half-and-half.jpgcooking the egg yolk and half and halfIn a heavy bottomed pot or double boiler you will cook the egg yolks, half & half and the pureed squash. Stir in spices...https://southbyse.com/wp-content/uploads/2013/01/measure-out-the-firefly-vodka.jpgmeasure out the Firefly VodkaMeasure out the Firefly Vodka, add the water and dissolve the gelatin.https://southbyse.com/wp-content/uploads/2013/01/measure-out-puree.jpgmeasure out pureePuree the cooked butternut squash. It should be very smooth. https://southbyse.com/wp-content/uploads/2013/01/roasted-butternut.jpgroasted butternutAfter roasting the squash, open the foil and allow to cool enough to handle. https://southbyse.com/wp-content/uploads/2013/01/prepare-butternut.jpgprepare butternutPrepare your squash by splitting in half and scooping out the seeds. https://southbyse.com/wp-content/uploads/2013/01/whole-pie-from-above.jpgwhole pie from above2013-01-30T22:41:30+00:00monthlyhttps://southbyse.com/2013/01/25/persimmons-its-whats-for-dessert/https://southbyse.com/wp-content/uploads/2013/01/roll-up-the-roll.jpgRoll up the rollNow wrap tha baby up in plastic and allow to cool in the frig. Slice and serve with reserved persimmon puree, whipped cream, a sprinkle of powdered sugar etc. https://southbyse.com/wp-content/uploads/2013/01/spread-filling-over-the-roll.jpgspread filling over the rollAfter the cake roll is cool, spread the filling all over. https://southbyse.com/wp-content/uploads/2013/01/warm-cake-on-prepared-towel.jpgwarm cake on prepared towelPlace the hot cake on the prepared kitchen towel. Peel off the parchment and roll it up. Allow to cool on a rack for at least an hour.https://southbyse.com/wp-content/uploads/2013/01/liberally-sprinkle-conf-sugar-on-cotton-towel.jpgLiberally sprinkle conf sugar on cotton towelWhile the cake was baking you should have prepared the powdered sugar covered kitchen towel. LIBERALLY sprinkle with powdered sugar!https://southbyse.com/wp-content/uploads/2013/01/cake-is-out-of-the-oven.jpgcake is out of the ovenPour the batter into the prepared jelly roll pan, bake and in about 12-15 minutes you've got cake!https://southbyse.com/wp-content/uploads/2013/01/use-cake-flour.jpguse cake flourUse cake flour like this NOT regular all-purpose flour. OR make your own cake flour by sifting all purpose flour, and measuring out 1 cup. Remove 2 tablespoons of flour (per cup of flour). Then add into that 2 tablespoons of cornstarch. Sift again and you've got cake flour...https://southbyse.com/wp-content/uploads/2013/01/mixing-up-the-batter.jpgMixing up the batterThe cake batter begins by beating the heck out of 3 eggs, adding sugar and whipping it up some more. It will more frothy like this...https://southbyse.com/wp-content/uploads/2013/01/prepare-jelly-roll-pan.jpgprepare jelly roll panTo make the cake start by preparing the jelly roll pan. Line with parchment AND spray with oil.https://southbyse.com/wp-content/uploads/2013/01/fold-in-the-whipped-cream.jpgfold in the whipped creamCHill the puree and then fold in the sweetened whipped cream. Hold in the frig while the cake cools. https://southbyse.com/wp-content/uploads/2013/01/add-warm-gelatine-to-puree.jpgadd warm gelatine to pureeAdd the warm gelatin mixture to the puree while the processor is running and blend. 2013-01-25T22:51:19+00:00monthlyhttps://southbyse.com/2013/01/21/ramblings-doing-better-on-ml-king-jr-day-plus-a-poem/https://southbyse.com/wp-content/uploads/2013/01/ml-king-forbes.jpegML King, Forbeshttps://southbyse.com/wp-content/uploads/2013/01/rainbow.jpgrainbowhttps://southbyse.com/wp-content/uploads/2013/01/laurel-beach-jump.jpglaurel beach jump!2013-01-21T18:29:41+00:00monthlyhttps://southbyse.com/2013/01/17/crunchy-southern-style-mixed-salad-carrot-slaw/https://southbyse.com/wp-content/uploads/2013/01/carrot-slaw-with-sugar-cane-shrimp.jpgcarrot slaw with sugar cane shrimpHere is this slaw served with grilled sugar cane shrimp (wrapped in bacon).https://southbyse.com/wp-content/uploads/2013/01/mix-it-together.jpgmix it togetherTo assist in keeping the veggies and fruit from turning color, add the dressing to the carrots before shredding the next ingredient, mixing that in with the dressing coated mixture.https://southbyse.com/wp-content/uploads/2013/01/radish-slices.jpgradish slicesSlice the radish as thinly as possible. A mandoline would be perfect for this job!https://southbyse.com/wp-content/uploads/2013/01/same-shred-with-the-pears.jpgsame shred with the pearsUse the same size shred for the pears which also should be under ripe. No need to peel them either but do remove the center and seeds.https://southbyse.com/wp-content/uploads/2013/01/normal-shred-on-the-carrots.jpgnormal shred on the carrotsShred the carrots - I use my Cuisinart which makes quick work of it.https://southbyse.com/wp-content/uploads/2013/01/mix-up-the-dressing.jpgmix up the dressingMix up the tangy dressing. The ground coriander adds a nice light lemon flavor.https://southbyse.com/wp-content/uploads/2013/01/organic-carrots-and-radish.jpgorganic carrots and radishBeautiful organic and locally grown carrots and radish.https://southbyse.com/wp-content/uploads/2013/01/carrot-slaw-on-the-plate.jpgcarrot slaw on the plate2013-01-18T21:49:24+00:00monthlyhttps://southbyse.com/2013/01/14/where-for-art-thou-my-sugar-cane-on-the-grill-with-sugar-cane-citrus-glazed-shrimp-and-an-oink/https://southbyse.com/wp-content/uploads/2013/01/ready-on-the-grill.jpgready on the grillCook the shrimp on each side and brush with more glaze. When the bacon is cooked they're ready!https://southbyse.com/wp-content/uploads/2013/01/place-on-hot-grill.jpgplace on hot grillPlace the bacon wrapped shrimp on the hot grill and rush with the glaze.https://southbyse.com/wp-content/uploads/2013/01/wrap-the-bacon-around1.jpgwrap the bacon aroundWrap each shrimp with the bacon and use a toothpick to secure, if needed - no one will tell, just remember to remove them before serving!https://southbyse.com/wp-content/uploads/2013/01/cut-away-the-really-fatty-part.jpgcut away the really fatty partPrepare the bacon by cutting away the fatty part and just use the more meaty strips. You don't need much bacon per shrimp and less fat will means it will catch on fire less easily!https://southbyse.com/wp-content/uploads/2013/01/cut-the-ends-of-the-skewers.jpgcut the ends of the skewersCut both ends of each stick at an angle. Cut a few more than you'll need in case a couple break. https://southbyse.com/wp-content/uploads/2013/01/skewed-shrimp.jpgskewed shrimpUse the sugar cane sticks to skewer each shrimp. To make it easier make the skewers narrow and ...https://southbyse.com/wp-content/uploads/2013/01/fresh-peeled-shrimp.jpgfresh, peeled shrimpHere are the WILD American shrimp caught in local waters. These had been frozen but they they were still beautiful and LOCALLY caught. https://southbyse.com/wp-content/uploads/2013/01/the-sugar-cane-vindaloo-mixture.jpgthe sugar cane vindaloo mixtureUse that sugar cane "juice" to make the glaze for the shrimp. Vindaloo seasoning from Penzy's Spices and fresh citrus juice makes a flavorful glaze. https://southbyse.com/wp-content/uploads/2013/01/squeeze-the-pulp.jpgsqueeze the pulpOnce the sugar cane has cooked down (it will still be in chunks and quite firm) grind it in a heavy duty food processor until it is very fine. Then squeeze out the juice by hand over a strainer. https://southbyse.com/wp-content/uploads/2013/01/chopped-and-sliced.jpgchopped and slicedHere I have cut the sugar cane into chunks and spears (for the skewers). The chunks go into a pot with some water to cook out the juice.2013-01-17T12:40:18+00:00monthlyhttps://southbyse.com/2013/01/09/the-sweet-taste-of-success-meltaways-or-how-to-break-that-new-years-resolution/https://southbyse.com/wp-content/uploads/2013/01/on-the-plate-11.jpgon the plate 1Gooey almond meltaways! So good with a cup of coffee on a cold winter morning (or anytime as my waistline attests!). There is some work involved but so worth it!https://southbyse.com/wp-content/uploads/2013/01/baked-1.jpgbaked 1Fresh out of the oven! i let them cool a few minutes but glaze when still a little warm and then remove to a rack to cool completely. https://southbyse.com/wp-content/uploads/2013/01/all-the-meltaways-to-rise-1.jpgall the meltaways to rise 1Allow the meltaways to rise in a warm spot for at least 45 minutes ad they will look like this!https://southbyse.com/wp-content/uploads/2013/01/place-slice-sin-muffin-tin.jpgplace slice sin muffin tinPlace the slices into prepared muffin tins. I also place a few extra sliced almonds on each one of them as well. https://southbyse.com/wp-content/uploads/2013/01/sprinkle-with-almonds1.jpgsprinkle with almondshttps://southbyse.com/wp-content/uploads/2013/01/slice-in-halves.jpgslice in halvesRoll up the dough jelly roll fashion. Then slice. I find slicing in half and hen each part in half after that helps me create more even sized pieces. A sharp knife help too!https://southbyse.com/wp-content/uploads/2013/01/sprinkle-with-almonds.jpgsprinkle with almondsHere you can see I left a good 1/2 inch edge all around. Then I brushed on some water - it helps to keep the seam together once you roll it up. https://southbyse.com/wp-content/uploads/2013/01/filling-in-a-can.jpgfilling in a canHere is the store-bought filling I used. It was actually quite good. I did add extra sliced almonds, though.https://southbyse.com/wp-content/uploads/2013/01/roll-out-ans-spread-with-filling.jpgroll out ans spread with fillingWhen you are ready to make your meltaways, roll out the dough one last time and spread on the filling. I used canned almond filling and about 1/2 cup sliced almonds. You can also create your own filling. https://southbyse.com/wp-content/uploads/2013/01/roll-dough-out-again-to-a-large-rectangle1.jpgroll out the doughHere's the rectangle (again). Fold one side (left) over a third and then the other side (right) over again. Cover with plastic and allow to rest in the frig. You will do this same step a total of 5 times.2013-01-09T21:12:02+00:00monthlyhttps://southbyse.com/2013/01/07/field-trip-travel-through-time-on-a-stroll-down-savannahs-bull-street/https://southbyse.com/wp-content/uploads/2013/01/juliette-low-marker.jpgjuliette low markerThe historical marker for Juliet Gordon Low. Lots of girl scouts visit in summer - but not in winter (if you're planning a trip here!). https://southbyse.com/wp-content/uploads/2013/01/dessert-case.jpgdessert caseThe display case at Wright Square Cafe. They serve a great lunch too but the sweet are where its at here!https://southbyse.com/wp-content/uploads/2013/01/shop-scad.jpgshop scadThis building houses Shop SCAD - a must every time we visit. https://southbyse.com/wp-content/uploads/2013/01/statue-with-lion.jpgstatue with lionJames Oglethorpe's statue at Chippewa Square.https://southbyse.com/wp-content/uploads/2013/01/dammitdolls.jpgDammitDolls"Dammit Doll" - solves most of life's problems with just one whack!https://southbyse.com/wp-content/uploads/2013/01/pretty-lady-statue.jpgpretty lady statueThere's a pretty lady in this side garden, 'peek" gardens are similar to those found in Charleston, SC.https://southbyse.com/wp-content/uploads/2013/01/six-pence-pub.jpgsix pence pubThe Six Pence Pub is easy to find- just look for the British red telephone box (booth). The Julia Roberts/ Dennis Quaid movie movie "Something to Talk About" shot scenes here, if you happen to recognize it. https://southbyse.com/wp-content/uploads/2013/01/downspout-carp.jpgdownspout carpOne never knows what you may see on a walk down Bull Street. This is downspout on a house gutter.https://southbyse.com/wp-content/uploads/2013/01/chocolates1.jpgchocolates1The chocolate case at Wright Square Cafe - the place is brimming with delectable goodness - this is just one display!https://southbyse.com/wp-content/uploads/2013/01/wright-square-cafe-candy1.jpgWright square cafe candy1A girl and her candy are not soon parted at Wright Square Cafe.2013-01-09T15:47:44+00:00monthlyhttps://southbyse.com/2013/01/06/auld-lang-syne-flounder-meuniere-with-champagne-lemon-buerre-blanc/https://southbyse.com/wp-content/uploads/2013/01/on-the-plate-1.jpgon the plate 1Here's another shot of the finished plate. This was MY plate - notice all the sauce! More than a drizzle...better to soak up with some good French bread! https://southbyse.com/wp-content/uploads/2013/01/saute-fillets.jpgsaute filletsSauté the flounder fillets in hot, melted butter on both sides until browned and cooke through. Do not overcook! Remove to warmed plates and cover while sautéing all the fillets. https://southbyse.com/wp-content/uploads/2013/01/dredge-each-fillet-in-the-pecan-mixture.jpgdredge flounder filletsDredge the fillets in the pecan/flour mixture just before sautéing. https://southbyse.com/wp-content/uploads/2013/01/the-sauce-has-thickened.jpgthe sauce has thickenedAfter adding the cream, whisk in the butter 1 tablespoon at a time. Adjust the heat on the stove as necessary - do not allow the mixture to boil! Yes, it uses a lot of butter...but that's why it is so decadent!https://southbyse.com/wp-content/uploads/2013/01/cook-down-the-shallots-and-wine.jpgcook down the shallots and wineCook down the shallots in the "champagne" and the lemon juice to concentrate the flavors.https://southbyse.com/wp-content/uploads/2013/01/ground-pecans.jpgground pecansHere are the pecans after I ground them in my small food processor. Small but you can still tell what it is...https://southbyse.com/wp-content/uploads/2013/01/pecans-1.jpgpecans 1I'm sure ya'll know what pecans look like, but I thought these were especially nice ones and you can see the chop size.https://southbyse.com/wp-content/uploads/2013/01/fresh-flounder-fillets.jpgfresh flounder filletsFresh flounder fillets, washed and dried. They are firm (but flexible), NOT slimy and do not have a strong fish odor. Fresh fish!https://southbyse.com/wp-content/uploads/2013/01/on-the-plate-21.jpgon the plate 22013-01-06T18:34:44+00:00monthlyhttps://southbyse.com/2013/01/01/celebrate-a-proper-southern-new-years-black-eyed-peas-cornbread-and-mustard-greens/https://southbyse.com/wp-content/uploads/2013/01/on-the-plate-2.jpgsouthern style news years day dinnerAnother shot of my Southern style New Year's Day lucky plate special.https://southbyse.com/wp-content/uploads/2013/01/mustard-greens-complete.jpgMustard greensHere are the mustard greens ready for your plate. If each bite of greens is worth $1000 I'll be be enjoying a HUGE bowl today!https://southbyse.com/wp-content/uploads/2013/01/greens-are-starting-to-wilt.jpggreens are starting to wiltThe green will begin to wilt. Then cover and allow to cook on low heat awhile until the green are very tender. Season as you like with salt and pepper. I find that by using vegetable broth/stock I don't need to add extra salt. https://southbyse.com/wp-content/uploads/2013/01/cook-the-pork-sides-and-pig-tail.jpgcook the pork sides and pig tailIn a large pot cook the pork - you can use fat back, bacon, pork jowls or here I used pork sides and a pig tail. Yes, that is a fresh piggie tail. Once that is cooked, add the greens and then the broth/stock.https://southbyse.com/wp-content/uploads/2013/01/strip-out-the-center-stem.jpgstrip out the center stemYou also need to strip the thick stems from the center of each stalk. You just eat the leafy part.https://southbyse.com/wp-content/uploads/2013/01/pretty-mustard-greens.jpgpretty mustard greensMustard greens. Be sure to wash the greens very, very well. All those pretty, fluffy curled sprigs catch every grit of sand they were grown in. https://southbyse.com/wp-content/uploads/2013/01/4-food-groups-of-southern-new-years-day2.jpg4 food groups of southern new years day2The "four food groups" for a successful Southern style New Year's Day feast: black-eyed peas, cornbread, greens and rice.https://southbyse.com/wp-content/uploads/2013/01/on-the-plate1.jpgon the plate12013-01-01T21:46:12+00:00monthlyhttps://southbyse.com/2012/12/30/sarah-anns-pimento-cheese-is-the-real-deal/https://southbyse.com/wp-content/uploads/2012/12/on-the-plate-13.jpgon the plate 1Another look at the little bits of goodness. If you like some snappy heat stir in some chopped jalepeno peppers or top with a slice of jalepeno instead of the pickled okra.https://southbyse.com/wp-content/uploads/2012/12/pickled-okra.jpgpickled okraThese are homemade pickled okra I snagged at a local Church bazaar. I topped each 'snackie' with a slice of it - perfection in a single bite!https://southbyse.com/wp-content/uploads/2012/12/pickle-juice.jpgPickle Juice!Lastly, is the pickle juice. This is juice from my own bread-and-butter pickle (sweet pickles). Adds a great tang and touch of sweetness. It is my mom's "secret ingredient".https://southbyse.com/wp-content/uploads/2012/12/mix-with-a-fork.jpgmix with a forkSecondly, mx the ingredients together using a fork. Use a light touch and stir until just combined. https://southbyse.com/wp-content/uploads/2012/12/3-cups-of-cheese.jpg3 cups of cheeseHand grating will give you about 3 cups of finely grated cheddar. https://southbyse.com/wp-content/uploads/2012/12/cheese-being-grated.jpgcheese being gratedFirst off grate real cheddar cheese by hand. The better the cheese, the better the pimento cheese although a good brand of real cheddar cheese will suffice. I'm not that snobby!https://southbyse.com/wp-content/uploads/2012/12/ingredients1.jpgingredientsThe ingredients are straight forward and simple. However, there is magic in the technique. https://southbyse.com/wp-content/uploads/2012/12/on-the-plate-2-vertical.jpgon the plate 2 verticalNeed a delicious and easy snackie for, I don't know...New Year's day football watching?Hoe 'bout pimento cheese topped with slices of pickled okra!2012-12-30T21:04:51+00:00monthlyhttps://southbyse.com/2012/12/27/its-a-christmas-miracle-sizzling-grit-cakes-with-rarified-roast-beef-creamy-horseradish-and-asiago/https://southbyse.com/wp-content/uploads/2012/12/on-the-plate2.jpgOn the plateOnce all the parts of this 'snackie' are assembled put it all together: grit cake, then roast beef, dollop of horseradish cream and a shave or two of Asiago cheese. That's it!https://southbyse.com/wp-content/uploads/2012/12/horseradish-and-mayo.jpghorseradish and mayoMix mayo with prepared horseradish and few cracks of fresh pepper. Use homemade mayo or store bought. Of course my store brand of choice is Duke's. https://southbyse.com/wp-content/uploads/2012/12/grit-cake-done.jpggrit cake doneGently turn each grit cake over and allow to brown. Remove to a warm platter or individual plates. Then add more grease/oil/butter, heat pan and brown up the rest of the grit cakes. https://southbyse.com/wp-content/uploads/2012/12/sizzling-grits-2.jpgsizzling grits 2Brown the grits slices in bacon grease (or butter or a high heat oil like grape oil). However use a NONSTICK pan. Believe me, you'll be glad you did. Also clear away children from the immediate cooking area and use a splatter screen!https://southbyse.com/wp-content/uploads/2012/12/sliced-congealed-grits.jpgsliced congealed gritsSlice the congealed grits into about 1/2 inch thick slices. You could also use ramekins or even a large loaf pan. If doubling the recipe, use a lined and oiled jelly roll pan.The just cut out squares. https://southbyse.com/wp-content/uploads/2012/12/beef-rib-roast-leftovers.jpgbeef rib roast leftoversHere is leftover dry-aged rib roast. https://southbyse.com/wp-content/uploads/2012/12/rare-roast-beef.jpgrare roast beefSlice the rib roast when it is cold and then allow the slices to reach room temperature (or almost). https://southbyse.com/wp-content/uploads/2012/12/on-the-plate1.jpgOn the plate2013-01-15T06:32:17+00:00monthlyhttps://southbyse.com/2012/12/20/hindos-holiday-black-bean-chicken-chili-satisfies/https://southbyse.com/wp-content/uploads/2012/12/on-the-spoon.jpgon the spoonHere's my own bowl - with a dollop of sour cream and a spoonful of smoked pepper sauce. Yum!https://southbyse.com/wp-content/uploads/2012/12/chicken-chunks.jpgchicken chunksCut the chicken into small chunks. I like to cut up the chicken when it's partially frozen, easier to evenly cut up, I think.https://southbyse.com/wp-content/uploads/2012/12/ingrdients-well-most-of-them.jpgingrdients, well most of themThe ingredients for this chili - well almost. Missing are the stock/broth, the beer and the other large can of tomatoes. Oops!https://southbyse.com/wp-content/uploads/2012/12/peppers-onion-garlic-cooked.jpgpeppers, onion, garlic cookedAfter cooking the chicken, saute the veggies in more olive oil. So pretty and smells delicious in my kitchen!https://southbyse.com/wp-content/uploads/2012/12/spices.jpgspices!Mix teh seasonings (like salt) , the spices and the teaspoon of sugar in a bowl. Add this to cooked veggies.https://southbyse.com/wp-content/uploads/2012/12/rinse-the-black-beans.jpgrinse the black beansI use black beans in this chili. Wash them in a colander and allow to drain for a few minutes before adding to the veggies with the tomatoes.https://southbyse.com/wp-content/uploads/2012/12/with-the-tomatoes.jpgwith the tomatoeshttps://southbyse.com/wp-content/uploads/2012/12/broth-left-this-out-of-pic.jpgbroth, left this out of pichttps://southbyse.com/wp-content/uploads/2012/12/added-the-broth.jpgadded the brothAdd the broth and stir gently. https://southbyse.com/wp-content/uploads/2012/12/stir-in-beer-good-quality.jpgStir in beer, good qualityHere is the beer I used in this batch - a nice amber ale. Use your favorite.2012-12-20T20:50:57+00:00monthlyhttps://southbyse.com/2012/12/11/holidays-were-made-for-caramel-cinnamon-rolls/2012-12-11T18:11:00+00:00monthlyhttps://southbyse.com/2012/10/03/fall-has-arrived-with-the-gooey-goodness-of-caramel-cinnamon-rolls/https://southbyse.com/wp-content/uploads/2012/10/bake-and-pour-caramel-over-top.jpgbake and pour caramel over topRemove the rolls from the oven and pour about half the carmel sauce over the top. Reserve the rest of the sauce for individual portions , or to top a bowl of ice cream! If only serving a few of the cinnamon rolls, I remove the rolls from the pan individually and then top each one with the sauce. But it's a personal preference!https://southbyse.com/wp-content/uploads/2012/10/cover-allow-to-rise-in-a-warm-spot1.jpgcover, allow to rise in a warm spotAfter rising in a warm spot for about an hour, bake the rolls in a preheated 325 degree oven.https://southbyse.com/wp-content/uploads/2012/10/slice-and-place-in-baking-pan.jpgslice and place in baking panSlice the roll into relatively equal pieces. I find the easies way to accomplish this is to slice in the center first and then slice each piece in the center after that, until you have the size and number of slices you like. This roll will make 12 nice sized buns.https://southbyse.com/wp-content/uploads/2012/10/rolled-up.jpgrolled upWhen rolled you can use a touch of water to help "seal" the dough.https://southbyse.com/wp-content/uploads/2012/10/pecans-and-roll-up-longways.jpgpecans and roll up longwaysThen add the pecans (if you like) and begin rolling up - along the long dimension. https://southbyse.com/wp-content/uploads/2012/10/sprinkle-with-cinnamon-sugar-mixture.jpgsprinkle with cinnamon sugar mixtureThis part goes quick...sprinkle with the cinnamon sugar.https://southbyse.com/wp-content/uploads/2012/10/roll-out-to-a-rectangle-and-brush-with-butter.jpgroll out to a rectangle and brush with butterRoll out the dough into a large rectangle. Brush with melted butter.https://southbyse.com/wp-content/uploads/2012/10/punch-down-dough-after-first-rise.jpgpunch down dough after first riseNow back to that dough...punch it down and...https://southbyse.com/wp-content/uploads/2012/10/cool-caramel-cover-and-refrigerate.jpgcool caramel, cover and refrigeratehttps://southbyse.com/wp-content/uploads/2012/10/add-cream-and-vanilla-to-sugar-butter-mixture.jpgadd cream and vanilla to sugar, butter mixtureAdd the cream and the vanilla extract. Whisk some more and allow to cool before pouring into a covered container.2012-12-11T18:08:02+00:00monthlyhttps://southbyse.com/2012/12/07/fruit-tart-with-rum-cream-chocolate-and-blackberries/https://southbyse.com/wp-content/uploads/2012/12/on-the-plate-2.jpgon the plate 2Here's a close up of the sliced tart so you can see the layers better. https://southbyse.com/wp-content/uploads/2012/12/finished-whole-tart.jpgfinished whole tartThe whole finished tart. https://southbyse.com/wp-content/uploads/2012/12/top-with-berries.jpgtop with berriesTop the tart with the fruit and brush with the glaze. You can also glaze each berry by dipping it in the glaze and then placing it on the tart. I think the former technique is easier, though. https://southbyse.com/wp-content/uploads/2012/12/fold-whipped-cream-into-rum-cream.jpgfold whipped cream into rum creamFold the sweetened whipped cream to the cooled rum pastry cream. You can stir in about a third of the whipped cream if the pastry cream is thick and heavy. Then fold in the remainder of the whipped cream.https://southbyse.com/wp-content/uploads/2012/12/add-rum-cream-to-chilled-tart.jpgadd rum cream to chilled tartSpread the finished rum cream on top of the chocolate layer of the tart. Now we're ready for those berries!https://southbyse.com/wp-content/uploads/2012/12/melted-chocolate-in-pastry-crust.jpgmelted chocolate in pastry crustPour he warm chocolate into the cooled crust. Use a spatula or back of a large spoon to smooth the chocolate layer. Refrigerate the tart at this point. It must be cool before adding the top rum cream layer. https://southbyse.com/wp-content/uploads/2012/12/melt-chocolate-with-some-crisco.jpgmelt chocolate with some criscoThe layer of chocolate acts like a barrier to the rum cream and fruit so the crust stays "crustier" longer. Plus chocolate goes together so well with fruit like berries...https://southbyse.com/wp-content/uploads/2012/12/chilling-the-custard.jpgchilling the custardchill OVER ice water. Keep stirring or whisking until it is cooled. Refrigerate while you make the other parts. https://southbyse.com/wp-content/uploads/2012/12/rum-custard.jpgrum custardHere the rum pastry cream is cooking and I am whisking (or stirring) continuously. Once it just starts to boil, remove form the heat and...https://southbyse.com/wp-content/uploads/2012/12/egg-rum-into-sugar-flour.jpgegg, rum into sugar, flourMix the egg/milk mixture into the "dry" mixture. Then cook this slowly over heat to get the rum pastry cream. 2012-12-07T20:17:11+00:00monthlyhttps://southbyse.com/2012/12/05/breakfast-of-champions-and-busy-moms-everywhere-cereal-muffins/https://southbyse.com/wp-content/uploads/2012/12/baked-in-the-pan.jpgbaked, in the panHere they are, hot from the oven. This recipe will make about 8 or 9 regular sized muffins.https://southbyse.com/wp-content/uploads/2012/12/fill-the-muffins-tin.jpgfill the muffins tinFill the muffin tin. I use paper liners -no muss, no fuss!https://southbyse.com/wp-content/uploads/2012/12/whoaaa-dont-overmix.jpgwhoaaa, dont overmixWhoaaaa there, don;t overmix. That makes muffins heavy and 'tough". Nobody wants tough muffins - tee hee hee...https://southbyse.com/wp-content/uploads/2012/12/best-to-mix-it-all-at-once.jpgbest to mix it all at onceI find when making muffins its best to mix everything together at once. Here is the cereal mixture, applesauce and dry ingredients ready for a few stirs.https://southbyse.com/wp-content/uploads/2012/12/liquid-to-the-dry-cereal.jpgliquid to the dry cerealAdd that egg mixture to the cereal, stir and allow to sit a few minutes.https://southbyse.com/wp-content/uploads/2012/12/mix-egg-oil-nectar.jpgmix egg, oil, nectarMix the wet ingredients, well everything but that applesauce.https://southbyse.com/wp-content/uploads/2012/12/ingredients.jpgingredientsProbably have all these items in your frig. Well, maybe not the preschool sized cup of applesauce but hey, just use 1/2 cup from the big boy jar. https://southbyse.com/wp-content/uploads/2012/12/on-the-plate.jpgon the platehttps://southbyse.com/wp-content/uploads/2012/12/on-the-plate-11.jpgon the plate 12012-12-05T21:19:07+00:00monthlyhttps://southbyse.com/2012/12/03/down-home-goodness-with-braised-chicken-with-leeks/https://southbyse.com/wp-content/uploads/2012/12/pour-sauce-over-chicken.jpgPour sauce over chickenPour the sauce over the warm chicken (you did keep it warm, right?). Serve at once with biscuits or crusty bread to sop up the sauce. https://southbyse.com/wp-content/uploads/2012/12/remove-chicken-and-add-sherry-to-the-sauce.jpgremove chicken and add sherry to the sauceHere the sherry goes into the sauce on the stove top. Boil a few minutes, turn down (or off) the heat and add the cream. https://southbyse.com/wp-content/uploads/2012/12/after-braising.jpgAfter braisingAfter braising in the oven, looks and smells so delicious. Remove the chicken carefully to a warmed platter. The platter should also be somewhat deep to hold all the delectable sauce!https://southbyse.com/wp-content/uploads/2012/12/add-chicken-into-the-stock-mixture.jpgadd chicken into the stock mixtureAdd the browned chicken back to the Dutch Oven in one layer. https://southbyse.com/wp-content/uploads/2012/12/add-the-stock.jpgadd the stockAdd the stock and heat to a simmer or low boil stirring constantly.https://southbyse.com/wp-content/uploads/2012/12/saute-leeks-and-add-flour.jpgsaute leeks and add flourAfter browning the chicken and removing it to a hlding plate or platter, wipe out the Dutch oven. Then melt the butter in the pan and add the leeks and the whole garlic cloves. Sprinkle with flour.https://southbyse.com/wp-content/uploads/2012/12/brown-the-dredged-chicken.jpgbrown the dredged chickenBrown the dredged chicken in the pork belly drippings. It took two batches for me as I have a very large Dutch oven. https://southbyse.com/wp-content/uploads/2012/12/cooked-pork-belly-drained.jpgcooked pork belly, drainedDrain the cooked pork belly on paper towels. You can top each serving with a few of these or use them in crackin' cornbread or... if you're like me just sneak a few as a cook's treat. https://southbyse.com/wp-content/uploads/2012/12/mix-the-herbs-and-salt.jpgMix the herbs and saltI really like that Montreal Seasoning - both the chicken and the steak varieties are very good. https://southbyse.com/wp-content/uploads/2012/12/pork-belly.jpgpork bellyFresh pork sides or better known as "belly". Yum.2012-12-04T17:50:24+00:00monthlyhttps://southbyse.com/2012/11/26/ramblings-all-in-at-palmetto-bluffs-music-to-your-mouth/https://southbyse.com/wp-content/uploads/2012/11/palmetto-bluff-1.jpgPalmetto Bluff 1The big tent at the Culinary Festival is perched adjacent to the May River and the Inn at Palmetto Bluff. Don;t be put off by the Orvis and Burberry clad "Garden & Gun" set. At this event you'll find a veritable foodie paradise where you can actually meet some of the best chefs in the South. Ask questions too... they love that!https://southbyse.com/wp-content/uploads/2012/11/some-music-among-the-tabby-ruins.jpgsome music among the tabby ruinsAll that great food and libations were accompanied by river front scenery and some live music fitting for the day. The columns you see are the remements of tabby ruins and some brick work from the original home on the property.https://southbyse.com/wp-content/uploads/2012/11/sage-room1.jpgSage RoomThe Sage Room (Hilton Head Island) and chef Matt Jording hit all the perfect notes with his duck dish - served with micro-greens and sesame 'crispies'. https://southbyse.com/wp-content/uploads/2012/11/jeremiah-bacon-the-mcintosh.jpgJeremiah Bacon, The McintoshJeremiah Bacon's clam filled ravioli with pine nuts and kale. His restaurant, The McIntosh, is located down the road in Charleston, SC.https://southbyse.com/wp-content/uploads/2012/11/bacchanalia.jpgBacchanaliaBacchanalia (Atlanta) served a yummy hand pie with hot beef consomme - great on a cold day as it were. Some more table "art" too. Chef Anne Quatrano participated on the chef's demonstration stage and was funny to boot. https://southbyse.com/wp-content/uploads/2012/11/husk-mcgradys.jpghusk, McGrady'sChef Sean Brock's FABULOUS apple "salad" with fresh lump crab, hazelnut oil, a trace of bright green tarragon puree and that unusual black butter. It was great.https://southbyse.com/wp-content/uploads/2012/11/chef-chris-hastings-and-wife-idie.jpgchef Chris Hastings and wife IdieChef Chris Hastings and his wife, Idie, hard at work under the big tent. In the two years I lived in Birmingham I could not make it to his restaurant, Hot & Hot Fish Club (dang it!), but I do have his cookbook, which is excellent by the way!https://southbyse.com/wp-content/uploads/2012/11/bacon-forest-1.jpgbacon forest 1The bacon "forest" complete with sweet and savory porkalicious offerings. https://southbyse.com/wp-content/uploads/2012/11/acheson-visual-recipe.jpgAcheson, visual recipeChef Acheson's visual recipe explains the genius behind this great concoction...https://southbyse.com/wp-content/uploads/2012/11/empire-state-south-acheson.jpgempire state south, achesonHugh Acheson (Empire State South in Atlanta) concoction of Caw Caw pork belly with woodland fermented carrot and radish, kimchi, sorghum soy lime vinaigrette and “Anson” benne. Caw Caw is an 'artisan' pork producer in St. Matthews, SC.2012-11-26T22:43:21+00:00monthlyhttps://southbyse.com/2012/11/14/down-but-not-out-nutella-cake-with-dark-chocolate-baileys-irish-cream-glaze/https://southbyse.com/wp-content/uploads/2012/11/on-the-plate-no-nuts.jpgon the plate, no nutsAllow the cake to sit a little bit, then cut into squares and serve with a spoonful more warm glaze over the top. Add a sprinkle of hazelnuts - or not - and enjoy!https://southbyse.com/wp-content/uploads/2012/11/pour-glaze-over-cake.jpgpour glaze over cakePoke holes in the cake in a regular pattern (a metal or bamboo skewer works well for this) and then pour about half of the warm glaze over the top of the cake. https://southbyse.com/wp-content/uploads/2012/11/add-in-the-baileys.jpgadd in the baileysOnce the sugar has dissolved, stir in the butter and the Irish Cream. https://southbyse.com/wp-content/uploads/2012/11/glaze-almost-done.jpgglaze almost doneOkay, the chocolate has melted and https://southbyse.com/wp-content/uploads/2012/11/melt-chocolate-in-cream.jpgmelt chocolate in creamSlowly melt the chocolate with the cream. Use a double boiler, or a very heavy saucepan. If you have never melted chocolate before I recommend using a double boiler and remember to go s-l-o-w!https://southbyse.com/wp-content/uploads/2012/11/chocolate-for-glaze.jpgchocolate for glazeThis is the chocolate I used - very rich and "chocolate-y". Use whatever brad you prefer. I also like Scharffen Berger and Callebaut, which is sold in big hunks at Whole Foods if you're lucky to have one close by.https://southbyse.com/wp-content/uploads/2012/11/glaze-ingredients1.jpgglaze ingredientshttps://southbyse.com/wp-content/uploads/2012/11/glaze-ingredients.jpgglaze ingredientsSimple ingredients for the glaze. This is so easy and so awesome you will not buy pre-made chocolate glaze again.https://southbyse.com/wp-content/uploads/2012/11/out-of-the-oven.jpgout of the ovenHere is the baked cake, cooling a bit. Now make the glaze...https://southbyse.com/wp-content/uploads/2012/11/batter-into-the-pan.jpgbatter into the panSpread the batter into a prepared 9" x 13" pan. I butter and flour the pan and also line with parchment - better safe than have the cake stuck to the bottom of the pan!2012-11-15T05:02:41+00:00monthlyhttps://southbyse.com/2012/10/24/pumpkin-bread-revved-up-with-pecan-rum-streusal/https://southbyse.com/wp-content/uploads/2012/10/close-up-slice-in-hand.jpgclose up slice in handThis is a moist 'bread' with a sweet, crunchy streusal surprise inside. https://southbyse.com/wp-content/uploads/2012/10/cool-on-a-rack.jpgcool on a rackRemove the bread from the pan and cool on a rack.https://southbyse.com/wp-content/uploads/2012/10/out-of-the-oven1.jpgout of the ovenAfter about 50 minutes the bread comes out the oven looking great - smells great too!https://southbyse.com/wp-content/uploads/2012/10/pour-batter-on-top.jpgpour batter on topPour the rest of the batter on top and pop the pan into the preheated oven. https://southbyse.com/wp-content/uploads/2012/10/pour-in-half-batter-top-with-the-streusal.jpgpour in half batter, top with the streusalPour half the batter into the prepared pan and the top with the streusal. https://southbyse.com/wp-content/uploads/2012/10/add-in-the-pumpkin.jpgadd in the pumpkinThen stir in the pumpkin.https://southbyse.com/wp-content/uploads/2012/10/mix-the-dry-ingredients-into-the-batter.jpgmix the dry ingredients into the batterBack to the cake...add the dry ingredients into the oil/sugar/egg mixture. https://southbyse.com/wp-content/uploads/2012/10/can-makes-almost-2-cups.jpgcan makes almost 2 cupsI measured it and it was just under 2 cups. So if you use fresh pumpkin you have a better gauge that ounces.https://southbyse.com/wp-content/uploads/2012/10/libbys-pumpkin.jpgLibby's pumpkinHere's the pumpkin, use whatever brand you like. I wondered exactly how much was in this can so...https://southbyse.com/wp-content/uploads/2012/10/mix-the-oil-and-sugar-on-medium-speed-and-then-add-eggs.jpgmix the oil and sugar on medium speed and then add eggsIn a large bowl mix the oil and sugar and then add in the eggs, one at time. Beat well. 2012-10-26T14:56:47+00:00monthlyhttps://southbyse.com/2012/10/23/to-brag-or-not-to-brag-that-is-the-question/https://southbyse.com/wp-content/uploads/2012/10/to-brag-or-not-to-brag-bon-appetite.jpgTo Brag or not to brag, Bon AppetiteMy advertorial appearing in the November Bon Appetite magazine (page 118 to be exact). It's about biking and dining on Hilton Head Island, SC.2012-10-30T13:00:25+00:00monthlyhttps://southbyse.com/2012/10/16/the-food-nerd-strikes-again-with-classic-apple-pie/https://southbyse.com/wp-content/uploads/2012/10/spoon-apples-into-prepared-crust.jpgspoon apples into prepared crustSpoon the apples into the prepare crust - but NOT the syrup. How do you like the smiley face spoon? Borrowed from Girly Girl...https://southbyse.com/wp-content/uploads/2012/10/on-the-plate-1.jpgon the plate 1Here's another shot of a slice on the plate. So perfect with vanilla ice cream - good homemade apple pie tastes like Fall to me!https://southbyse.com/wp-content/uploads/2012/10/out-of-the-oven.jpgout of the ovenOut of the oven and lookin' good. Allow the pie to cool some for easier slicing. https://southbyse.com/wp-content/uploads/2012/10/top-with-crust-and-cut-slits-for-escaping-air.jpgtop with crust and cut slits for escaping airTop with a full crust, like I did here, or use a pretty lattice crust, whatever you like. You can also brush on an egg wash and sprinkle with Demera sugar for a fancy bakery look https://southbyse.com/wp-content/uploads/2012/10/pour-molasses-mixture-over-apples.jpgpour molasses mixture over applesPour the molasses mixture over the apple slices as evenly has you can. When it heats up it will al come together in the crust so don't stress about this!https://southbyse.com/wp-content/uploads/2012/10/add-molasses-flour-cornstarch-into-syrup.jpgadd molasses, flour cornstarch into syrupAdd the molasses, flour and cornstarch to the 'syrup'. Stir well or use a whisk.https://southbyse.com/wp-content/uploads/2012/10/secret-ingredient-molasses.jpgsecret ingredient molassesTime for the 'secret' ingredient - molasses. Use whatever brand you like , but get the unsulpherated kind. https://southbyse.com/wp-content/uploads/2012/10/after-apples-sit-with-sugar.jpgafter apples sit with sugarThe apples sit for awhile. Feel free to stir them, gently, a couple of times. After awhile you'll get a sort of syrup in the bottom. This is a good thing!https://southbyse.com/wp-content/uploads/2012/10/toss-sugar-mixture-with-drained-apples.jpgtoss sugar mixture with drained applesToss the sugar mixture with the drained apples. https://southbyse.com/wp-content/uploads/2012/10/mix-sugar-cornstarch-spices.jpgmix sugar, cornstarch, spicesMix the sugars, the spices and the cornstarch (2 tablespoons).2012-10-22T17:43:39+00:00monthlyhttps://southbyse.com/2012/10/12/its-a-busy-busy-busy-busy-world-so-slow-down-with-snapper-glazed-with-ginger-and-tangerine/https://southbyse.com/wp-content/uploads/2012/10/after-baking-sprinkle-with-the-zest.jpgafter baking, sprinkle with the zestAfter baking, sprinkle with the tangerine zest. I spooned some of the cream over the top of each serving as well. For a dinner party, I think this would be pretty great baked in individual ramekins too https://southbyse.com/wp-content/uploads/2012/10/slice-and-pour-the-ginger-cream-mixture-over1.jpgslice and pour the ginger cream mixture overAfter slicing the potatoes, fan them a bit and sprinkle with 1/4 teaspoon of salt. then pour the ginger cream over top. Cover the baking pan and cook for about 20 minutes. https://southbyse.com/wp-content/uploads/2012/10/slice-and-pour-the-ginger-cream-mixture-over.jpgslice and pour the ginger cream mixture overhttps://southbyse.com/wp-content/uploads/2012/10/mix-up-the-ginger-cream-with-a-little-lemon.jpgmix up the ginger cream with a little lemonWith ingredients as great as sweet potatoes, cream and this awesome ginger spread there's no need in complicating things. Mix up those ingredients with a dash of salt and squeeze of lemon - I used a fork!https://southbyse.com/wp-content/uploads/2012/10/remove-the-skin.jpgremove the skinThese will be hot potatoes so allow to col a little - or a lot before moving the skin or jackets. They will slip right off.https://southbyse.com/wp-content/uploads/2012/10/two-cooked-sweet-potatoes.jpgtwo cooked sweet potatoesHere are those same potatoes, after being roasted in the oven for about 35 or 40 minutes. i poked my finger into one so you can see their jackets are ready to come off.https://southbyse.com/wp-content/uploads/2012/10/two-raw-sweet-potatoes.jpgtwo raw sweet potatoesFor the gingered sweet potatoes, start with raw sweet potatoes (or yams) that have been washed and dried. I oiled the bottom of this bake pan but not the potatoes themselves. https://southbyse.com/wp-content/uploads/2012/10/flip-the-fillet-and-pour-on-the-reserved-marinade.jpgflip the fillet and pour on the reserved marinadeAfter cooking a couple of minutes, flip the fillet over, pour on the reserved marinade/glaze, cover and cook until the fillet is cooked through. Depending on the thickness of the fillet and the type of fish this can vary. This fillet took a total of about 12 minutes to cook. https://southbyse.com/wp-content/uploads/2012/10/sear-fillet-skin-side-up-first.jpgsear fillet skin side up firstAfter heating the pan, sear the fillet skin side up so it gets a good sear...https://southbyse.com/wp-content/uploads/2012/10/fish-after-marinating-an-hour.jpgfish after marinating an hourHere's the fish fillet after an hour in the frig. Time to cook!2012-10-22T19:46:43+00:00monthlyhttps://southbyse.com/2012/10/11/blog-award-one-lovely-blog-award/https://southbyse.com/wp-content/uploads/2012/10/one-lovely-blog-award3.jpgone-lovely-blog-award32012-10-12T13:14:32+00:00monthlyhttps://southbyse.com/2012/10/01/ramblings-turning-the-page-with-my-friend-porter/https://southbyse.com/wp-content/uploads/2012/10/398726_3155528089572_1843405161_n.jpg398726_3155528089572_1843405161_nhttps://southbyse.com/wp-content/uploads/2012/10/bluffton-arts-festivals.jpgBluffton Arts Festivals2012-10-02T02:03:58+00:00monthlyhttps://southbyse.com/2012/09/28/warm-the-soul-with-crab-and-corn-chowder-vindaloo/https://southbyse.com/wp-content/uploads/2012/09/in-the-bowl-1.jpgin the bowl 1Just before serving adjust salt and pepper to your liking and ladle the chowder into warm bowls. Top with minced parsley and hog jowls, if you like. For those who like a spicy chowder, serve with your favorite hot sauce like Tabasco, Crystal or Texas Pete.https://southbyse.com/wp-content/uploads/2012/09/add-the-vindaloo.jpgadd the VindalooLastly stir in the crab and the Vindaloo seasoning. Cook over low heat for another few minutes with the top off. https://southbyse.com/wp-content/uploads/2012/09/add-half-and-half.jpgadd half and halfPour in the half and half but do not bring to a boil. Just simmer on a low heat from now on.https://southbyse.com/wp-content/uploads/2012/09/add-the-corn.jpgadd the cornNext add the corn and stir. Bring the mixture back just to a boil, then reduce the heat and allow to cook just a few minutes more.https://southbyse.com/wp-content/uploads/2012/09/boil-after-adding-potato1.jpgboil after adding potatoadding in the broth./stock and the potatoes. Stir and bring up a low(not rolling) boil. https://southbyse.com/wp-content/uploads/2012/09/boil-after-adding-potato.jpgboil after adding potatohttps://southbyse.com/wp-content/uploads/2012/09/onions-in-grease-butter.jpgonions in grease, butterAfter you fry up the jowls, remove them to drain and cool. Then add the butter into the pot with grease from the hog jowls. Saute the onion for about 5 minutes before adding the flour mixture and then...https://southbyse.com/wp-content/uploads/2012/09/potatoes-diced.jpgpotatoes, dicedI like to use small red potatoes, any eyes or blemishes removed and cut into a small-ish dice.You can leave the peel on - it's prettier if you have red potatoes. You may also use white potatoes too.https://southbyse.com/wp-content/uploads/2012/09/ingredients4.jpgingredientsIngredients are pretty straightforward and include potatoes, broth or stock and light cream (half and half).https://southbyse.com/wp-content/uploads/2012/09/ingredients3.jpgingredientsIngredients are pretty straightforward and include potatoes, broth or stock and light cream (half and half). 2012-09-29T21:11:47+00:00monthlyhttps://southbyse.com/2012/09/24/a-taste-of-home-thats-as-light-as-a-feather-angel-biscuits/https://southbyse.com/wp-content/uploads/2012/09/after-sitting-in-frig-for-a-couple-of-hours.jpgafter sitting in frig for a couple of hoursAfter refrigerating a couple of hours, covered, the dough looks this. Ready to be rolled into shape!https://southbyse.com/wp-content/uploads/2012/09/close-up-with-honey.jpgclose up with honeyhttps://southbyse.com/wp-content/uploads/2012/09/allow-to-rise-in-warm-place-1-hour1.jpgallow to rise in warm place 1 hourAfter rising in a warm place (not hot!) for 30-60 minutes.https://southbyse.com/wp-content/uploads/2012/09/lined-up-on-parchment.jpglined up on parchmentBiscuits lined up on parchment ready for rising... or the freezer.https://southbyse.com/wp-content/uploads/2012/09/cut-from-scraps-more-scraps.jpgcut from scraps, more scrapsRoll the scraps out to a rectangle and butter one side of the dough. Fold over, roll lightly (seam side out) and cut your biscuits. Only one process of butter, folding and rolling is needed since the scraps have lots of butter incorporated into them already.https://southbyse.com/wp-content/uploads/2012/09/scraps.jpgscrapsScraps from the first round of cutting. Bring them together but avoid handling too much. https://southbyse.com/wp-content/uploads/2012/09/roll-out-the-scraps.jpgroll out the scrapshttps://southbyse.com/wp-content/uploads/2012/09/cut-your-biscuits.jpgcut your biscuitsUsing a biscuit cutter, glass or my favorite, a wine glass dipped in flour cut out the biscuits.https://southbyse.com/wp-content/uploads/2012/09/brush-with-more-butter-and-fold-over-one-last-time.jpgbrush with more butter and fold over one last timeBrush with more butter and fold over one last time. Roll seam side out to your desired thickness.https://southbyse.com/wp-content/uploads/2012/09/roll-from-seam-out.jpgroll from seam outRoll out from the seam. Brush half of the dough with butter again fold over the dough and roll out again from the seam. 2013-02-11T00:34:09+00:00monthlyhttps://southbyse.com/2012/09/21/beef-short-ribs-delicious/https://southbyse.com/wp-content/uploads/2012/09/full-meal-plate-2.jpgfull meal plate 2Here is today's "blue, or rather white, plate special". Broad egg noodles slathered in the pan sauce are also great with this!https://southbyse.com/wp-content/uploads/2012/09/after-braising-and-roasting.jpgafter braising and roastingAnd drum roll please... here they are. https://southbyse.com/wp-content/uploads/2012/09/add-puree-to-ribs.jpgadd puree to ribsAdd the puree, cover and roast in a 325 degree oven.https://southbyse.com/wp-content/uploads/2012/09/fire-roasted-tomatoes.jpgfire roasted tomatoesI love fire-roasted tomatoes, and the brand doesn't really matter. Puree the whole can.https://southbyse.com/wp-content/uploads/2012/09/brown-the-short-ribs.jpgbrown the short ribsBrown the short ribs well on all sides. Smells great!https://southbyse.com/wp-content/uploads/2012/09/after-marinating-sprinkle-with-flour.jpgafter marinating, sprinkle with flourAfter the ribs to marinate in the refrigerator, remove and allow to come close to room temperature. Sprinkle with flour.https://southbyse.com/wp-content/uploads/2012/09/saute-garlic-in-oil.jpgsaute garlic in oilIn a large braiser, Dutch Oven or the like heat more oil and saute the sliced garlic cloves, stirring a few times.https://southbyse.com/wp-content/uploads/2012/09/sprinkle-on-the-rub.jpgsprinkle on the rubSprinkle the rub on the ribs and mix to coat them all well. https://southbyse.com/wp-content/uploads/2012/09/coat-the-ribs-with-oil.jpgcoat the ribs with oilCoat the ribs with some oil - I prefer grape oil but olive oil is good too.https://southbyse.com/wp-content/uploads/2012/09/grind-rub-ingredients-in-food-processor.jpggrind rub ingredients in food processorGrind the rub ingredients in a food processor or blender. 2012-09-21T19:54:24+00:00monthlyhttps://southbyse.com/2012/09/19/field-trip-most-excellent-edisto-island/https://southbyse.com/wp-content/uploads/2012/09/feet-in-hammock.jpgfeet in hammockOne of the best "sights" on Edisto to me is a good book and the marsh by way of a comfortable porch hammock!https://southbyse.com/wp-content/uploads/2012/09/mustache-cup.jpgmustache cupAt the Edisto Museum there are always many "relics" from days gone by...like this mustache cup. It was so unusual I had include it. Wonder who (and what!) could have drank from that fancy cup!https://southbyse.com/wp-content/uploads/2012/09/crabs.jpgcrabsVisit in summer to early fall and blue crabs are abundant. All you need is a trap and some chicken "parts". Well and maybe some crabby catching skills.https://southbyse.com/wp-content/uploads/2012/09/botany-bay-cross.jpgBotany Bay crossBotany Bay, described as "4,000 acres of heaven" this SC wildlife management property is made up of three historical plantations from marsh to maritime forest to the gorgeous, shelled-filled beach seen here. It is simply spectacular!https://southbyse.com/wp-content/uploads/2012/09/flowers-seafood.jpgflowers seafoodPick up some fresh fish or shrimp or crab or oysters for dinner tonight at Flowers Seafood, right on Highway 174. https://southbyse.com/wp-content/uploads/2012/09/edisto-cottage-in-disrepair.jpgedisto cottage in disrepairHere is a dilapidated cottage close to Edingsville Beach, to me still hauntingly beautiful.https://southbyse.com/wp-content/uploads/2012/09/nature-display-at-edisto-museum.jpgnature display at edisto museumThe tiny Museum of Edisto gives a good introduction to the flora and fauna of this Sea Island and the Lowcountry. https://southbyse.com/wp-content/uploads/2012/09/trinity-episcopal.jpgTrinity EpiscopalTrinity Episcopal Church founded in 1774 and consecrated in 1881, it was occupied by federal troops during the Civil War, destroyed by fire in 1876 and damaged by the hurricane of 1893. The sanctuary was rebuilt and features beautiful interior work done by a former slave. The old bead-board and blown glass windows have been lovingly preserved.https://southbyse.com/wp-content/uploads/2012/09/fiddler-crab-laurel.jpgfiddler crab, laurelEdisto Beach is a place for family focused fun. Here I am introducing a fiddler crab to Girly Girl. https://southbyse.com/wp-content/uploads/2012/09/edingsville-beach.jpgEdingsville BeachEdingsville Road located on Edisto Island, SC. Adjacent Edingsville Beach was once a coastal retreat for well-to-do families in the colonial to pre-Civil War era escaping the heat of summer in mainland SC. All the houses in this part of Edisto Island are gone although broken pottery and other relics wash ashore occasionally.2015-10-21T16:47:41+00:00monthlyhttps://southbyse.com/2012/09/17/groovin-with-crab-and-chutney-triangles/https://southbyse.com/wp-content/uploads/2012/09/in-the-hand-1.jpgin the hand 1Crispy, warm and umhhh good. https://southbyse.com/wp-content/uploads/2012/09/lined-up-on-cookie-sheet-for-freezing.jpglined up on cookie sheet for freezingLined up triangles ready to either bake or freeze.https://southbyse.com/wp-content/uploads/2012/09/and-another-shot-3-of-folding-it.jpgand another shot, 3, of folding ithttps://southbyse.com/wp-content/uploads/2012/09/fold-into-triangle-shape.jpgfold into triangle shapeThe triangle shape coming together...https://southbyse.com/wp-content/uploads/2012/09/another-shot-of-folding-it-over.jpganother shot of folding it overStart by folding one corner down and over the filling to make a triangle shape.https://southbyse.com/wp-content/uploads/2012/09/3-triangle-per-set-of-sheets-small-dollop-of-filling.jpg3 triangle per set of sheets, small dollop of fillingCut the buttered Phyllo sheets into 3 long strips and place a small dollop of filling on one end. https://southbyse.com/wp-content/uploads/2012/09/butter-the-phyllo-sheets.jpgbutter the phyllo sheetsButter the layers that you are working with. Be gentle as the Phyllo can tear easily.https://southbyse.com/wp-content/uploads/2012/09/damp-paper-towel-over-phyllo-sheets.jpgdamp paper towel over phyllo sheetsKeep the Phyllo from drying out. I lay it on a damp kitchen towel and another one (or a paper towel) on top. The towels should be damp but not soaking wet - otherwise the Phyllo will become mush.https://southbyse.com/wp-content/uploads/2012/09/distribute-chutney-throughout-should-look-like-this.jpgdistribute chutney throughout, should look like thisThe filling will look like this. The chutney is chunky so make sure it is distributed throughout the batch of filling.https://southbyse.com/wp-content/uploads/2012/09/mix-filling-ingredients-in-a-bowl.jpgmix filling ingredients in a bowlMix all the filling ingredients together.2014-10-08T02:40:13+00:00monthlyhttps://southbyse.com/2012/09/14/parting-is-such-sweet-sorrow-peach-upside-down-cake/https://southbyse.com/wp-content/uploads/2012/09/peach-in-the-hand.jpgpeach in the handhttps://southbyse.com/wp-content/uploads/2012/09/on-the-platter.jpgon the platterVoila! Peach upside down cake. I like mine warm topped with whipped cream or creme fraiche.https://southbyse.com/wp-content/uploads/2012/09/remove-the-mottom-with-laurel.jpgremove the mottom, with Laurelcarefully flip everything right side up. Remove the springform pan bottom.https://southbyse.com/wp-content/uploads/2012/09/platter-over-cake.jpgplatter over cake...place your cake platter or serving plate over the cake and...https://southbyse.com/wp-content/uploads/2012/09/out-of-oven-remove-sides.jpgout of oven, remove sidesAllow the baked cake to cool for only a few minutes, then remove the side sof the springform pan and...https://southbyse.com/wp-content/uploads/2012/09/ready-for-the-oven.jpgready for the oven!Ready for the oven!https://southbyse.com/wp-content/uploads/2012/09/thick-batter-over-peaches.jpgthick batter over peachesPour the batter (it will be thick) over the sliced peaches.https://southbyse.com/wp-content/uploads/2012/09/mix-in-dry-ingrdeints-alternate-with-buttermilk-puree.jpgmix in dry ingrdeints alternate with buttermilk pureeMix the buttermilk/peach puree into the butter/sugar mixture alternating with the dry ingredients. https://southbyse.com/wp-content/uploads/2012/09/peach-puree.jpgpeach pureeIn a food processor or with a hand blender puree the remaining peaches with the buttermilk and 1 tablespoon rum.https://southbyse.com/wp-content/uploads/2012/09/after-creaming-add-eggs-vanilla.jpgafter creaming, add eggs, vanillaAfter creaming the butter and sugar, add the eggs mixing well after each. Then add the vanilla extract.2012-09-17T19:43:21+00:00monthlyhttps://southbyse.com/2012/09/11/ramblings-still-the-land-of-the-free-and-the-home-of-the-brave/https://southbyse.com/wp-content/uploads/2012/09/helicopter.jpghelicopterFighting a fire in a remote location sometimes requires that the crew be deposited by helicopter into the back country. https://southbyse.com/wp-content/uploads/2012/09/heading-down-with-a-chainsaw.jpgheading down with a chainsawJosh heading out with his best friend during fire season - a chainsaw.https://southbyse.com/wp-content/uploads/2012/09/fire-at-night.jpgfire at nightCrews work throughout the night to contain life threatening fires. Josh has accrued hundreds of overtime hours this fire season. https://southbyse.com/wp-content/uploads/2012/09/hot-shot-crew.jpghot shot crewHot shot crew in for the duration.https://southbyse.com/wp-content/uploads/2012/09/releassing-water.jpgreleassing waterWater drop from a helicopter. I think this is in Utah.https://southbyse.com/wp-content/uploads/2012/09/on-eth-fireline-idaho.jpgon eth fireline - idahoAlong the fire line in Idaho. Josh, my brother-in-law, chainsaw in hand. https://southbyse.com/wp-content/uploads/2012/09/montage-from-july-fires.jpgmontage from July fires2012-09-14T11:58:09+00:00monthlyhttps://southbyse.com/2012/09/10/peachy-keen-chicken-salad-with-a-curry-kick/https://southbyse.com/wp-content/uploads/2012/09/close-up-of-the-mixture.jpgclose up of the mixture Keeps well for 3 days, covered and refrigerated.https://southbyse.com/wp-content/uploads/2012/09/fold-in-the-nuts-and-grapes-last.jpgfold in the nuts and grapes lastFold in the toasted almonds and the grapes last. Mix gently.https://southbyse.com/wp-content/uploads/2012/09/add-the-balti.jpgadd the baltiAdd the Balti (or curry) seasoning and mix well.https://southbyse.com/wp-content/uploads/2012/09/mix-everything-together.jpgmix everything togetherMix the mayo, chicken, chutney and eggs together well so that the chutney is distributed throughout the mixture. https://southbyse.com/wp-content/uploads/2012/09/ingrediants.jpgingrediantsIngredients. No southern-style chicken salad would be 'right' without hard boiled eggs. https://southbyse.com/wp-content/uploads/2012/09/on-the-sandwich-2.jpgon the sandwich 22012-09-11T02:18:17+00:00monthlyhttps://southbyse.com/2012/09/07/never-gonna-say-goodbye-zucchini-bread-with-fig-and-hazelnuts/https://southbyse.com/wp-content/uploads/2012/09/cooling-on-the-rack.jpgcooling on the rackHere they are cooling right-side up. Sturdy but with a tender crumb. After they've cooled be sure to wrap them in plastic or foil - they will dry out if left unwrapped.https://southbyse.com/wp-content/uploads/2012/09/in-the-pan-cooling.jpgin the pan coolingHere they are out of the oven, cooling in the pan on a rack. After about 10 minutes, loosen from the sides of the pan and flip out onto a rack to fish cooling. I use oiled parchment on the bottom of the pan so it's a cinch to get the loaves out cleanly.https://southbyse.com/wp-content/uploads/2012/09/in-the-pan.jpgin the panPor the batter into 2 loaf pans. You could make one giant loaf out of this...however, I make two so I can share. More fun that way!https://southbyse.com/wp-content/uploads/2012/09/lastly-stir-in-the-zucchini-and-nuts.jpglastly stir in the zucchini and nutsshredded zucchini and the hazelnuts. Stir until just combined.https://southbyse.com/wp-content/uploads/2012/09/dont-over-mix-the-flour.jpgdon't over mix the flourDon't over mix the batter at this point. After stirring in the flour we'll add the...https://southbyse.com/wp-content/uploads/2012/09/stir-in-the-dry-ingredients.jpgstir in the dry ingredientsAfter adding in the oil, applesauce, vanilla extract, and preserves beat the mixture very well. The preserves should be broken down and distributed well through the batter. Then use a spatula or spoon to mix in the dry ingredients by hand.https://southbyse.com/wp-content/uploads/2012/09/into-whipped-eggs-goes-the-sugar.jpginto whipped eggs goes the sugarBeat the eggs well before adding in the sugar.https://southbyse.com/wp-content/uploads/2012/09/addng-spices-leavening-and-salt-to-the-flour.jpgaddng spices, leavening and salt to the flourMix the leavening ingredients, spices and salt into the sifted flour. When baking I always sift the flour once before measuring.https://southbyse.com/wp-content/uploads/2012/09/grating-the-zucchini.jpggrating the zucchiniI grated the zucchini by hand but use a food processor if you like. By the way I only needed one of the zucchini squash. The larger one made 2 packed cups of shredded squash. https://southbyse.com/wp-content/uploads/2012/09/ingredients.jpgingredientsThe ingredients. Yes it was disheartening to use store-bought fig preserves and although these worked out fine, I wish I could have used preserved I made myself. 2012-09-12T23:10:08+00:00monthlyhttps://southbyse.com/2012/09/03/no-excuses-not-to-love-sea-island-okra-gumbo/https://southbyse.com/wp-content/uploads/2012/09/in-the-bowl-close-up.jpgin the bowl close upHere's a close up - I ladled this gumbo over some rice - traditional Lowcountry style!https://southbyse.com/wp-content/uploads/2012/09/in-the-bowl.jpgin the bowl2012-09-05T16:43:12+00:00monthlyhttps://southbyse.com/2012/08/31/cleveland-rocks-or-how-i-spent-my-summer-vacation/https://southbyse.com/wp-content/uploads/2012/08/cleveland-rocks.jpgcleveland rocksThank you Cleveland!https://southbyse.com/wp-content/uploads/2012/08/my-daughter-laurel1.jpgmy daughter LaurelI think Girly Girl thinks "Cleveland Rocks!" too. https://southbyse.com/wp-content/uploads/2012/08/jenis-black-and-tan.jpgjeni's black and tanThe "black and tan" for the beer drinker with a sweet tooth! Stout-spiked bundt cake with salted caramel ice cream, chocolate sauce, caramel sauce, chopped smoked almonds and whipped cream. https://southbyse.com/wp-content/uploads/2012/08/jenis-signs.jpgjenis signsThe flavor 'board' at Jeni's. The hardest part was deciding what to get although they are kind to let us sample a few before making this monumental decision. https://southbyse.com/wp-content/uploads/2012/08/bread-case.jpgbread caseBeside meats, seafood and produce, the Market also offers fresh baked breads and sweets, locally made and international cheeses, fresh dairy items, spices and flowers. Whew! Honestly, I could have spent the enter day there...https://southbyse.com/wp-content/uploads/2012/08/mushrooms.jpgmushroomsNeed 'shrooms? It would be no problem finding any and all varieties at the West Side Market.https://southbyse.com/wp-content/uploads/2012/08/piggy-in-a-case.jpgpiggy in a caseFresh meats including a whole piggy. Personally I like knowing (and seeing) where my food comes from, not only allowing me to appreciate the process more but also placing real value on quality. https://southbyse.com/wp-content/uploads/2012/08/wsm-old-pic-1-wsm007_05cda1d977.jpgwsm old pic 1, wsm007_05cda1d977Here's an old photo of the market "back in the day". Love it! Photo: Cleveland State University/Michael Schwartz Libraryhttps://southbyse.com/wp-content/uploads/2012/08/640px-west_side_market_interior.jpg640px-West_Side_Market_interiorThe main hall of the West Side Market. Usually there are lots of folks - like most markets, go early for the best selection an smaller crowds. Photo: Stu Spivack.https://southbyse.com/wp-content/uploads/2012/08/irish-bakery.jpgIrish bakeryReilly's Irish bakery (C-11 stand) offers up a taste of the British Isles with Bakewell tarts, scones, their triple chocolate Guiness stout cake, made with 6 pints of Guiness beer and a local favorite, pasties... meat or veggie filled hand pies. Yum!2012-08-31T18:50:47+00:00monthlyhttps://southbyse.com/2012/08/29/the-twice-baked-potato-for-the-epicurean-in-all-of-us/https://southbyse.com/wp-content/uploads/2012/08/carefullly-spoon-toppping-on-each-potato.jpgcarefullly spoon toppping on each potatoCarefully spoon on the topping. Bake in a preheated 400 degree oven - or hold in the refrigerator until 20-25 minutes before serving time.https://southbyse.com/wp-content/uploads/2012/08/filled-potato-skins.jpgfilled potato skinsFill the jackets with the potato mixture and then...https://southbyse.com/wp-content/uploads/2012/08/topping-is-crumbly-but-moist.jpgtopping is crumbly but moistThe topping is crumbly but moist. https://southbyse.com/wp-content/uploads/2012/08/topping-ingredients.jpgtopping ingredientsThree ingredients for the topping: butter, cheese and flour.https://southbyse.com/wp-content/uploads/2012/08/pouring-in-the-cream.jpgpouring in the creamAfter adding in softened butter pour in the half and half. Mix in the sour cream and salt and pepper. https://southbyse.com/wp-content/uploads/2012/08/slice-in-half-scoop-out-potato1.jpgslice in half, scoop out potatohttps://southbyse.com/wp-content/uploads/2012/08/scopped-out-potato-skins.jpgscopped out potato skinsHere are the potato jackets, sprinkled with a touch of salt and pepper and ready to be filled.https://southbyse.com/wp-content/uploads/2012/08/cooked-potato-in-measuring-cup.jpgcooked potato in measuring cupThe cooked potato goes into a bowl or container. Mash with a large spoon or potato masher. https://southbyse.com/wp-content/uploads/2012/08/slice-in-half-scoop-out-potato.jpgslice in half, scoop out potatoAfter baking, allow the potatoes to cool a little so you can handle them. Slice the potatoes in half so that the two pieces will be able lay flat in the baking dish. Russet potatoes work best. Carefully scoop out the cooked potato.https://southbyse.com/wp-content/uploads/2012/08/potato-getting-wrapped.jpgpotato getting wrappedClean potatoes are wrapped in foil - just like a regular baked potato. 2017-08-09T08:39:53+00:00monthlyhttps://southbyse.com/2012/08/23/peach-chutney-with-a-cherry-on-top/https://southbyse.com/wp-content/uploads/2012/08/filled-jars.jpgfilled jarsFill the hot, prepared jars. Wipe the rims clean and seal with hot, sterilized lids and rings. https://southbyse.com/wp-content/uploads/2012/08/ready-to-be-canned.jpgready to be cannedThe chutney is just about ready. The fruit should be soft but not cooked beyond recognition. https://southbyse.com/wp-content/uploads/2012/08/adding-in-the-hot-pepper.jpgadding in the hot pepperOnce the chutney has the level of 'heat' I want ( which isn't much) I remove the pepper. Since I give some of these as gifts and we have a 4-year-old I don't make spicy hot chutney. It has a bite but not a "my mouth is on fire" burn.https://southbyse.com/wp-content/uploads/2012/08/hot-cherry-pepper.jpghot cherry pepperThe heat in this chutney comes from hot cherry pepper which I slice and cook with the chutney for awhile. https://southbyse.com/wp-content/uploads/2012/08/mixing-in-the-fruit-and-spices.jpgmixing in the fruit and spicesadd in the onions, fruit and spices. Smells so good!https://southbyse.com/wp-content/uploads/2012/08/sugar-and-vinegar.jpgsugar and vinegarMix the sugar and the vinegar to make a syrup. Then all you do is...https://southbyse.com/wp-content/uploads/2012/08/fruit-onions.jpgfruit, onionsNo need to peel the peaches but you must remove the pitt from the cherries. https://southbyse.com/wp-content/uploads/2012/08/ingredients2.jpgingredientsIngredients for this chutney include fresh peaches, cherries and golden raisins.https://southbyse.com/wp-content/uploads/2012/08/peaches-close-up.jpgpeaches, close up2012-09-11T02:02:11+00:00monthlyhttps://southbyse.com/2012/08/20/i-went-back-to-ohio-but-my-pineapple-ginger-marinade-was-gone/https://southbyse.com/wp-content/uploads/2012/08/on-the-plate-22.jpgon the plate 2Finished chop - still juicy and delicious. Fresh fruit salsa, scalloped potatoes or coconut jasmine rice would go great with this entree!https://southbyse.com/wp-content/uploads/2012/08/cover-pan-to-roast-the-chops.jpgcover pan to roast the chopsOnce the chops are seared on both sides cover the grill pan (or remove to a covered roaster) and allow to cook until you reach your desired doneness. I like my pork slightly pink in the center. And keep in mind that meats continue to cook even after you remove fro direct heat.https://southbyse.com/wp-content/uploads/2012/08/baste-chops.jpgbaste chopsBaste the chops with the reserved marinade. Sorry this pic is blurry!https://southbyse.com/wp-content/uploads/2012/08/turn-the-chops-over.jpgTurn the chops overTurning the chops over you can see I got some good grill marks with my pan. https://southbyse.com/wp-content/uploads/2012/08/sear-the-chops.jpgsear the chopsAbout 30 minutes before serving sear the chops. Here I used my grill pan because it was a rainy evening, but you could use your outdoor grill. https://southbyse.com/wp-content/uploads/2012/08/slather-marinade-on-the-chops.jpgslather marinade on the chopsSlather the chops in the marinade, cover and allow to marinate several hours.https://southbyse.com/wp-content/uploads/2012/08/ingrdients-in-the-processor.jpgingrdients in the processorThe few ingredients are combined in the food processor and ground up to a chunky puree.https://southbyse.com/wp-content/uploads/2012/08/on-the-plate1.jpgon the plate2012-08-22T02:24:49+00:00monthlyhttps://southbyse.com/2012/08/17/happiness-is-a-platter-of-homemade-fried-chicken/https://southbyse.com/wp-content/uploads/2012/08/on-the-plate.jpgon the plateI guess you can go home again, at least I can, with this meal! This is similar to a meal my own mother would serve when I was child: hot fried chicken, fresh steamed green beans with potatoes and homemade corn muffins. https://southbyse.com/wp-content/uploads/2012/08/almost-done.jpgalmost doneThe chicken has been turned over and is just about ready for the platter!https://southbyse.com/wp-content/uploads/2012/08/ready-to-turn-when-juices-blood-extracted.jpgready to turn when juices blood extractedHere you can see that blood is seeping up from the chicken. this is good - it means the chicken is almost ready to turn over to the other side. For large pieces like this breast, I let it go another two minutes or so after the blood appears before turning.https://southbyse.com/wp-content/uploads/2012/08/pan-with-wings.jpgpan with wingsHere is the next batch and you can see the wing portion. I fry my wings down side first (so the wing tip is down) which allows more even cooking of this piece. If you do the opposite it is impossible to get the whole wing to lay flat and cook evenly. https://southbyse.com/wp-content/uploads/2012/08/fried-chicken-goes-into-the-pan.jpgfried chicken goes into the panHere the first 2 pieces (breasts) go into the hot oil. You can see the frying in this image and that the oil is near the top of the pan, but not going over it. That would be incredibly dangerous so be careful. I find that when oil is 1/2 inch deep it is perfect for cooking half way up the largest chicken pieces - you only want to turn the chicken over once. https://southbyse.com/wp-content/uploads/2012/08/test-oil.jpgtest oilI test my oil by throwing in a pinch of flour. If it sizzles it is ready for chicken. If it just sinks and/or slowly fizzles it's not hot enough. If it's smoking it is too hot so turn down the heat asap. https://southbyse.com/wp-content/uploads/2012/08/flour-bag-perfect-for-tossing-the-chicken.jpgflour bag perfect for tossing the chickenI save my used flour bags for frying chicken. One of these bags will work great for 8-10 pieces of chicken, then you may need to use another bag. The flour, salt and pepper goes into the bag. https://southbyse.com/wp-content/uploads/2012/08/iron-skillet-and-oil.jpgiron skillet and oilHaving the right equipment is important in frying chicken to ensure good results and safety too. Like the coal miner's daughter Loretta Lynn (remember those commercials?) I prefer Wesson Oil for frying chicken. Leave ample space between the oil and the top of the pan, but you will need 1/2 inch of oil in the skillet.https://southbyse.com/wp-content/uploads/2012/08/raw-chicken-in-the-marinade.jpgraw chicken in the marinadeI skipped mixing up the marinade but it's a simple task. I highly recommend using homemade ranch dressing, i.e. I use Hidden Valley Ranch mix and fresh low fat buttermilk. Turn the chicken over a couple of times throughout the marinating time so each piece is soaked well. https://southbyse.com/wp-content/uploads/2012/08/drain-on-paper-towels.jpgdrain on paper towels2012-08-29T17:53:56+00:00monthlyhttps://southbyse.com/2012/08/13/peas-pass-me-the-grilled-shrimp-zipper-pea-and-heirloom-tomato-salad/https://southbyse.com/wp-content/uploads/2012/08/heirloom-tomato-mr-stripey.jpgheirloom tomato, mr stripey"Mr. Stripey" was so pretty - and flavorful. Just dunks those slices into that dressing - yum!https://southbyse.com/wp-content/uploads/2012/08/shrimp-on-the-grill.jpgshrimp on the grillShrimp on the grill. If you use wooden skewers be sure to soak them in water before hand. Or else if your fire is really hot they will catch on fire. I like the smaller wooden skewers for shrimp. https://southbyse.com/wp-content/uploads/2012/08/grilled-tumeric-shrimp-ingrdients.jpggrilled tumeric shrimp ingrdientsIngredients for the grilled shrimp. Double or triple this if you are grilling several pounds of shrimp. This grilled shrimp recipe is a nice appetizer on its own too, just add a toothpick because the tumeric will stain your nails!https://southbyse.com/wp-content/uploads/2012/08/finished-dressing.jpgfinished dressingThis dressing uses no oil - but it's creamy and flavorful without all that fat. Makes a nice dip for veggies and grilled shrimp too!https://southbyse.com/wp-content/uploads/2012/08/cilantro-cubes.jpgcilantro cubesI used this product - wanted to give it a try and it gave a light cilantro flavor. I prefer fresh but this will do in a pinch...https://southbyse.com/wp-content/uploads/2012/08/dressing-ingredients2-in-processor.jpgdressing ingredients2 in processorMixing the dressing ingredients in a food processor makes quick work of this recipe. You could also use a blender or immersion blender. Stir in the cilantro and green onions into the blended mixture.https://southbyse.com/wp-content/uploads/2012/08/cooked-zipper-peas.jpgcooked zipper peasThe peas are done! Allow them to cool while you assemble the salad or make them earlier in the day.https://southbyse.com/wp-content/uploads/2012/08/peas-boiling.jpgpeas boilingThe peas are boiling, so then turn down the heat, cover and allow to simmer until they are cooked through.https://southbyse.com/wp-content/uploads/2012/08/zipper-pea-ingredients.jpgzipper pea ingredientsIngredients for cooking zipper peas. I like hog jowl as it isn't too smoky and a little bit renders a good amount of fat, which is what you want in a this dish. The cooked jowl is discarded.https://southbyse.com/wp-content/uploads/2012/08/finished-salad-on-the-plate.jpgfinished salad on the plate2012-08-14T17:21:18+00:00monthlyhttps://southbyse.com/2012/08/10/livin-on-grilling-time-with-moroccan-style-chicken/https://southbyse.com/wp-content/uploads/2012/08/cooked-chicken-2.jpgcooked chicken 2Another shot of the grilled chicken. Moist and flavorful!https://southbyse.com/wp-content/uploads/2012/08/chicken-on-the-hot-grill.jpgchicken on the hot grillThe chicken goes onto the grill. Be sure to watch it carefully as both the oil-infused marinade and the chicken itself can cause flare-ups and burning.https://southbyse.com/wp-content/uploads/2012/08/after-marinating-overnight.jpgafter marinating overnightAfter marinating all day this is how the chicken looks. You can discard the fruit and excess marinade. Get your grill ready!https://southbyse.com/wp-content/uploads/2012/08/chicken-and-marinade-in-the-bag.jpgchicken and marinade in the bagPlace the chicken pieces in the bag , add the marinade and the sliced fruit. Make sure the marinade is coating the chicken and place the closed bag ( or covered bowl) in the refrigerator. During the marinade time flip the bag over a time or two. https://southbyse.com/wp-content/uploads/2012/08/citrus-into-spices1.jpgcitrus into spiceshttps://southbyse.com/wp-content/uploads/2012/08/mix-together-the-marinade-ingredients.jpgmix together the marinade ingredientsThis is an easy recipe. the most time consuming part is getting all the ingredients together - here is everything but the sliced fruit in a bowl. Just mix it together.https://southbyse.com/wp-content/uploads/2012/08/citrus-into-spices.jpgcitrus into spicesA close up of the pretty limes, oranges and lemon. Smells divine!https://southbyse.com/wp-content/uploads/2012/08/ingredients.jpgingredientsIngredient include lots of spices, fresh citrus fruits and fresh chicken, of course.https://southbyse.com/wp-content/uploads/2012/08/finished-chicken.jpgfinished chicken2012-08-11T18:48:18+00:00monthlyhttps://southbyse.com/2012/08/08/field-trip-mixing-business-with-pleasure-in-bluffton-sc/https://southbyse.com/wp-content/uploads/2012/08/seven-oaks-bluffton-b.jpgSeven oaks, bluffton BSeven Oaks was constructed in 1850 and has been carefully restored in a manner typical of antebellum homes. It's located near the end of Calhoun Street, close to the Church of the Cross and May River.https://southbyse.com/wp-content/uploads/2012/08/clematis-3.jpgclematis 3A pretty clematis vine grows among the azalea bushes and honeysuckle at the pocket park. https://southbyse.com/wp-content/uploads/2012/08/band-at-mayfest-2.jpgBand at Mayfest 2Live music is almost always on tap for Bluffton festivals . Check out the accordion! There was also a band member playing the wash board but he stepped out of the picture. Even the weekly Bluffton farmers market features live music. https://southbyse.com/wp-content/uploads/2012/08/furniture-finds.jpgfurniture findsThere are several festivals in the Bluffton area (including Music to Your Mouth). There is also the Village Festival in May and the Art & Seafood Festival in October. Merchants (including artists) offer their wares for sale - like this pretty painted furniture. https://southbyse.com/wp-content/uploads/2012/08/close-up-chrimp-boats.jpgclose up chrimp boatsThe May River and salt water estuaries (the marsh) are a place for play and work for Bluffton. Here are shrimp boats and pleasure craft moored on a dock in the May. Also of note are the "pocket parks" the town is creating in the historic Old Town.Open to all, some have awesome views like this one. https://southbyse.com/wp-content/uploads/2012/08/bluffton-sepia-art-gallery-sign-with-roosters-b.jpgBluffton sepia art gallery sign with roosters BBluffton is also an art-town with many working artist studios and galleries located in renovated cottages in Old Town.https://southbyse.com/wp-content/uploads/2012/08/the-store-with-bevel.jpgThe Store with bevelThe Store is, well, a store that features vintage household items and real honest-to-goodness antiques. The centuries old building is in Old Town Bluffton on Calhoun Street.https://southbyse.com/wp-content/uploads/2012/08/palmetto-bluff-1.jpgPalmetto Bluff 1The Culinary Showcase tent and artisan showcase lights up the green lawns of Palmetto Bluff (that's the May River beyond the live oak trees). https://southbyse.com/wp-content/uploads/2012/08/orchid-and-gail-simmins-showcase.jpgOrchid and Gail Simmins ShowcaseGail Simmons of Food Network fame and local Chef and Food Network Star Contestant Orchid Paulmeier entertain the crowd up on the expansive demonstration stage at the Culinary Showcase.https://southbyse.com/wp-content/uploads/2012/08/matt-jording-sage-room.jpgMatt Jording Sage RoomChef Matt Jording of the Sage Room on Hilton Head prepared this dish: Parmesan and Crab Rissoto Cake, Bacon Buerre Blanc, Truffled Shiitake at the Culinary Showcase held during Music to Your Mouth 2011. 2012-08-08T19:06:34+00:00monthlyhttps://southbyse.com/2012/08/06/a-good-loaf-1-2-3-bread/https://southbyse.com/wp-content/uploads/2012/08/ready-for-the-oven.jpgready for the ovenAllow the loaf (or boule) to rise again in a warm place for about an hour. Here I sliced an "x" into the top of the boule (before allowing it to rise!) and gave it an egg white wash just before popping it into a hot 425 degree oven. https://southbyse.com/wp-content/uploads/2012/08/divided-dough.jpgdivided doughI divided this dough for 2 loaves or boules. the one on the right is going to be part of tonights dinner. The other boule is going into the freezer. After it is frozen ( 2 hours or so ) i will wrap it up well with plastic wrap and store in the freezer for a week.https://southbyse.com/wp-content/uploads/2012/08/punching-the-dough-down.jpgpunching the dough downNext, squeeze the dough or "punch it down" as show here. It will deflate. Remove the dough to a clean surface to divide in half or thirds.https://southbyse.com/wp-content/uploads/2012/08/after-first-rise.jpgafter first riseAfter an hour or so, the dough will rise to about doubled in bulk. https://southbyse.com/wp-content/uploads/2012/08/set-dough-for-first-rise.jpgset dough for first risePlace the kneaded dough in a greased or buttered bowl. Cover with a cloth and set in a warm (but NOT hot) place to rise for about 1 hour. Do not sit directly on heat.https://southbyse.com/wp-content/uploads/2012/08/repeat-these-steps-turning-ball-of-dough-45-degrees.jpgrepeat these steps, turning ball of dough 45 degreesTurn the dough ball approximately 45 degrees and repeat the steps: sprinkle with flour, fold over the dough and push back with the palm of your hand. This is called "kneading". You will do this for 10-12 minutes or until the dough is not sticky and elastic.https://southbyse.com/wp-content/uploads/2012/08/add-more-flour-while-kneading.jpgadd more flour while kneadinghttps://southbyse.com/wp-content/uploads/2012/08/and-push-back-with-your-palm.jpgand push back with your palmpush the dough back with the palm of your hand. https://southbyse.com/wp-content/uploads/2012/08/fold-the-dough-over.jpgfold the dough overSprinkle with flour and fold dough over slightly, then...https://southbyse.com/wp-content/uploads/2012/08/kneading-the-dough.jpgkneading the doughKnead the dough by adding a small amount of flour, incorporating it into the dough. The steps to knead are the following: 2013-05-28T18:52:43+00:00monthlyhttps://southbyse.com/2012/08/03/winner-winnersticky-toffee-banana-pudding-for-dinner/https://southbyse.com/wp-content/uploads/2012/08/on-the-plate-2.jpgon the plate 2Another shot of the finished sticky toffee banana pudding. Yummy!https://southbyse.com/wp-content/uploads/2012/08/pour-the-warm-sauce-over-the-pudding.jpgpour the warm sauce over the puddingUsing a skewer poke holes in the pudding in an even pattern. Pour about half of the hot toffee sauce over the pudding. Allow to sit about 15 minutes before serving. https://southbyse.com/wp-content/uploads/2012/08/make-the-caramel-sauce.jpgmake the caramel sauceNext turn up the heat but keep stirring. Bring to a simmer and when the mixture starts to foam remove from the heat. Sir in the vanilla extract.https://southbyse.com/wp-content/uploads/2012/08/for-sauce-melt-butter-add-sugar-and-cream.jpgfor sauce melt butter, add sugar and creamThis toffee/caramel sauce is so easy to make. Melt the butter with the brown sugar over low heat. Add the cream.https://southbyse.com/wp-content/uploads/2012/08/the-baked-pudding.jpgthe baked puddingThe baked pudding. Leave it in the pan because we are going to smother it is ooey, gooey toffee sauce!https://southbyse.com/wp-content/uploads/2012/08/pour-batter-into-pan.jpgpour batter into panPouring the batter into the prepared pan. https://southbyse.com/wp-content/uploads/2012/08/stir-in-date-and-banana.jpgstir in date and bananaHere's the batter as I stir in the dates and banana. Almost ready for the baking pan!https://southbyse.com/wp-content/uploads/2012/08/pureed-dates-go-into-the-batter.jpgpureed dates go into the batterAdd the pureed dates to the batter. You can see the consistency is chunky but moist since soaking them in the hot water. https://southbyse.com/wp-content/uploads/2012/08/add-the-flourmixture-to-oil-egg-mixture.jpgadd the flourmixture to oil, egg mixtureAdd the flour mixture to the egg/oil/sugar mixture. Then add the vanilla extract. https://southbyse.com/wp-content/uploads/2012/08/add-eggs-one-at-a-time.jpgadd eggs one at a timeAfter the butter add the eggs one at a time. Beat egg, scraping bowl if necessary.2012-08-04T07:56:52+00:00monthlyhttps://southbyse.com/2012/08/01/ramblings-dog-days-of-summer-arrive-with-football-fresh-figs-and-optimism/https://southbyse.com/wp-content/uploads/2012/08/fig-tree.jpgfig treeThe common fig (Ficus carica) is native of the Middle East and was one of the first plants cultivated by humans. they were a common food source for the Romans and used to fatten geese for the production of a precursor of foie gras.https://southbyse.com/wp-content/uploads/2012/08/fresh-figs-on-a-plate.jpgfresh figs on a plate2012-08-01T18:49:55+00:00monthlyhttps://southbyse.com/2012/07/30/pucker-up-for-crispy-bread-butter-pickles/https://southbyse.com/wp-content/uploads/2012/07/deviled-egg-close-up.jpgdeviled egg close upI like to top my deviled eggs with diced bread and butter pickles and a bit of pickled onion, of course!https://southbyse.com/wp-content/uploads/2012/07/deviled-egg-1.jpgdeviled egg 1https://southbyse.com/wp-content/uploads/2012/07/jarred-pickles.jpgjarred picklesAdd the pickle mixture to the hot jars. Wipe any spilled syrup or juice from the rim of the jar and top with a sterilized lid. Secure with a ring using a potholder or dish towel to hold the hot jar. https://southbyse.com/wp-content/uploads/2012/07/more-jars1.jpgmore jarshttps://southbyse.com/wp-content/uploads/2012/07/hot-jars-ready-to-be-filled.jpghot jars ready to be filledHot jars ready to be filled.https://southbyse.com/wp-content/uploads/2012/07/boiling-jars.jpgboiling jarsMeanwhile, the canning jars (and the lids and rings) should be boiling away in their hot water bath. Be careful lifting the jars from the hot water - use long tongs and/or jar lifters plus lots of potholders and dish towels. Like my Mama said, little kids and pets should not be underfoot while canning. https://southbyse.com/wp-content/uploads/2012/07/add-cukesonions-to-syrup.jpgadd cukes:onions to syrupAdd the cucumber/onion mixture to the spiced syrup and bring back to a boil. Stir but try not to smash the mixture too much. https://southbyse.com/wp-content/uploads/2012/07/pickling-syrup1.jpgpickling syrupMix the spices into the sugar/vinegar syrup and bring to a boil. https://southbyse.com/wp-content/uploads/2012/07/pickling-syrup.jpgpickling syruphttps://southbyse.com/wp-content/uploads/2012/07/pickling-spices.jpgpickling spicesHere are the pickling spices. You can mix them individually into the syrup or mix them together and then add them altogether to the syrup, which is what I do. 2017-06-14T22:58:49+00:00monthlyhttps://southbyse.com/2012/07/27/the-noble-pig-is-all-that-with-mustard-roasted-pork-loin/https://southbyse.com/wp-content/uploads/2012/07/finished-plate1.jpgfinished plateMustard pork loin served on a bed of creamy grits with accompanying sauce, topped with crispy fried okra. Yum!https://southbyse.com/wp-content/uploads/2012/07/sauce-is-ready.jpgsauce is readyThe sauce is ready. It is not thick.https://southbyse.com/wp-content/uploads/2012/07/whisk-in-the-butter-honey-and-cream.jpgwhisk in the butter, honey and creamFinally whisk in the cream.https://southbyse.com/wp-content/uploads/2012/07/reduce-the-pan-drippings.jpgreduce the pan drippingsreduce th pan drippings and add 1 tablespoon each of honey and butter.https://southbyse.com/wp-content/uploads/2012/07/strain-the-pan-drippings-thru-seive.jpgstrain the pan drippings thru seiveMeanwhile, pour the pan drippings from the roasting pan into a sauce pan. https://southbyse.com/wp-content/uploads/2012/07/cover-the-loin-with-foil.jpgcover the loin with foilcover it loosely with foil. I am showing this because it is very important, even though I realize many home cooks know to do this. https://southbyse.com/wp-content/uploads/2012/07/move-rosted-loin-to-a-warm-platter.jpgmove rosted loin to a warm platterPlace the roasted loin on a warmed platter and...https://southbyse.com/wp-content/uploads/2012/07/onto-the-rack.jpgonto the rackPlace the seared loin on a rack in a roasting pan. Add wine or stock to roasting pan.https://southbyse.com/wp-content/uploads/2012/07/on-the-grill.jpgon the grillRemove the loin from refrigeration and allow to rest at room temperature while you heat the grill. Sear the loin on all sides but avoid flipping it around too much. https://southbyse.com/wp-content/uploads/2012/07/slather-the-loin-in-the-marinade.jpgslather the loin in the marinadeslather it on the pork loin. I tied the two pieces of loin together with some kitchen twine. Refrigerate, covered, for 3 hours.2012-07-27T12:48:39+00:00monthlyhttps://southbyse.com/2012/07/25/grits-are-groceries-why-yes-they-are/https://southbyse.com/wp-content/uploads/2012/07/pork-and-fried-okra-on-a-pool-of-grits.jpgpork and fried okra on a pool of gritsRecognize this image from a couple of weeks ago? Nestled beneath the crunchy fried okra and tender mustard roasted pork loin is a pool of creamy grits. https://southbyse.com/wp-content/uploads/2012/07/pouring-into-the-bowl.jpgpouring into the bowlPouring the grits into the bowl you can see the creaminess, so good! These are plain grits but you can stir in cheese or sausage or bacon or chopped green onions or a combination of whatever you like. Grits are a non-partisan food!https://southbyse.com/wp-content/uploads/2012/07/adding-the-cream.jpgadding the creamAdd the cream just prior to seasoning. My daddy always added milk or cream to his grits; my mother does not. It's a personal matter, I suppose...https://southbyse.com/wp-content/uploads/2012/07/after-20-minutes.jpgafter 20 minutesAfter another 10-12 minutes (total of 20 minutes) of cooking , stirring and adding more liquid, the grits are creamier and are close to being ready. You could keep cooking these all day if you liked - adding more liquid and stirring. They will just get creamier.https://southbyse.com/wp-content/uploads/2012/07/fter-8-minutes-on-the-spoon.jpgfter 8 minutes, on the spoonAfter about 8 minutes the grits are still rough, not broken down much yet. Add some more liquid and stir.https://southbyse.com/wp-content/uploads/2012/07/add-the-grits-to-the-hot-liquid.jpgadd the grits to the hot liquidAdd the grits to the hot - and soon to be boiling - water/stock liquid. Get ready to stir.https://southbyse.com/wp-content/uploads/2012/07/palmetto-farms-bag.jpgpalmetto farms bagA bag of lovely stone-ground grits from Palmetto Farms. Keep your grits in the freezer, they stay fresher that way!https://southbyse.com/wp-content/uploads/2012/07/plain-in-the-bowl.jpgplain in the bowlGrits, not so plain but still simple to make. 2012-07-25T20:08:43+00:00monthlyhttps://southbyse.com/2012/07/23/treasure-island-salvaged-cumberland-charts/https://southbyse.com/wp-content/uploads/2012/07/cumberland-room-blog.jpgCumberland Room - BlogThe backdrop for my new art – the Cumberland bedroom at our beach house.https://southbyse.com/wp-content/uploads/2012/07/turn-down-corners-blog.jpgTurn Down Corners - BlogBy folding instead of trimming, I retain the option for converting to custom frames in the future.https://southbyse.com/wp-content/uploads/2012/07/sizing-blog.jpgSizing - BlogUsing the empty frame as a cookie cutter, I determine the exact portion to be fitted within the final frame.https://southbyse.com/wp-content/uploads/2012/07/chart-blog.jpgChart - BlogThe authentic seal for one of the charts.https://southbyse.com/wp-content/uploads/2012/07/pre-cut-frame-blog.jpgPre-Cut Frame - BlogMy maps have to be an improvement over the stock art found in a pre-cut Michael’s frame!https://southbyse.com/wp-content/uploads/2012/07/final-pic-blog.jpgFinal Pic - BlogThe perfect spot to display my latest masterpiece! They greet me instantly when I wake in the morning.https://southbyse.com/wp-content/uploads/2012/07/good-fetch-blog.jpgGood Fetch - BlogHere’s my dog Cookie and her proud new fetch, properly rewarded with an ear rub and a green biscuit.2012-07-24T11:50:57+00:00monthlyhttps://southbyse.com/2012/07/20/feel-the-love-with-perfect-carrot-cake/https://southbyse.com/wp-content/uploads/2012/07/frost-the-cake.jpgfrost the cakeSpread the frosting over the cake and you're done. Now time for a piece with a big glass of milk!https://southbyse.com/wp-content/uploads/2012/07/frosting-is-ready.jpgfrosting is readyThis is my preferred consistency - creamy and spreadable but thick enough to hold up in humidity of the South.https://southbyse.com/wp-content/uploads/2012/07/add-lemon-juice.jpgadd lemon juiceAfter adding about 3 cups of sugar add the flavorings of lemon juice and vanilla extract. Add more confectioner's sugar a little at a time until you get the consistency you prefer.https://southbyse.com/wp-content/uploads/2012/07/cream-the-butter-and-cream-cream.jpgcream the butter and cream creamTo make the frosting start by creaming the butter and cream cheese. Then add in the confectioners sugar about 1 cup at a time. https://southbyse.com/wp-content/uploads/2012/07/out-of-the-oven1.jpgout of the ovenAfter baking, cool on a rack. I made it easy on myself and simply frosted the cake in the pan I baked it in. But you can use a tube or bundt pan or make three 8-inch layers.https://southbyse.com/wp-content/uploads/2012/07/in-goes-the-batter.jpgin goes the batterPour the batter into your prepared pan. This recipe allows one to use a variety of pan sizes. You can even make cupcake with this batter. Use cupcake liners. https://southbyse.com/wp-content/uploads/2012/07/mix-in-the-acrrots-and-nuts.jpgmix in the acrrots and nutsLast, stir in the shredded carrots and chopped nuts.https://southbyse.com/wp-content/uploads/2012/07/add-the-flour.jpgadd the flourThen just add n the flour mixture.https://southbyse.com/wp-content/uploads/2012/07/mix-oil-egg-sugar.jpgmix oil, egg, sugarMaking the batter is easy: first mix together the sugar, oil and eggs...https://southbyse.com/wp-content/uploads/2012/07/shredded-carrots.jpgshredded carrotsIn this recipe, fresh carrots make a difference so shred your own. The Cuisinart makes quick work of it.2016-05-02T16:54:47+00:00monthlyhttps://southbyse.com/2012/07/18/the-return-of-the-pork-chop/https://southbyse.com/wp-content/uploads/2012/07/raw-in-the-pan.jpgraw, in the panSpoon any extra filling around the pork chops, cover with foil (or a cover) and roast for about 20 minutes in a 400 degree oven. Remove foil and continue to roast for an additional 10 minutes. You may also run under a broiler to get a good crispy chop, if that's your preference.https://southbyse.com/wp-content/uploads/2012/07/stuff-the-chop.jpgstuff the chopLightly salt and pepper the pork chop pocket and then stuff.https://southbyse.com/wp-content/uploads/2012/07/make-a-pocket-image-2.jpgmake a pocket image 2Cut a deep pocket (that reaches the bone) which you will fill with that delicious stuffing. There's that chubby hand again!https://southbyse.com/wp-content/uploads/2012/07/make-a-pocket-in-the-chop-image-1.jpgmake a pocket in the chop image 1Make a pocket in the side of each chop with a sharp knife. Yes, that is my wrinkled hand...https://southbyse.com/wp-content/uploads/2012/07/mix-in-the-cheese-cubes.jpgmix in the cheese cubesMix the chilled cheese cubes with the breadcrumb/apple mixture. https://southbyse.com/wp-content/uploads/2012/07/add-stock-to-veggies-and-bread-cubes.jpgadd stock to veggies and bread cubesAdd the broth (or stock) to the veggies and cubed bread.https://southbyse.com/wp-content/uploads/2012/07/saute-the-veggies.jpgsaute the veggiesSaute the veggies in the butter - not complicated but it makes a pretty picture!https://southbyse.com/wp-content/uploads/2012/07/ingredients3.jpgingredientsThe ingredients. Add the saute pan, spatula, sharp knife and baking dish and my 'mise en place' is complete!https://southbyse.com/wp-content/uploads/2012/07/on-the-plate-color-final.jpgon the plate color Final2012-07-18T19:15:36+00:00monthlyhttps://southbyse.com/2012/07/13/real-southern-style-banana-pudding/https://southbyse.com/wp-content/uploads/2012/07/close-up.jpgclose upClose-up of the finished, plated pudding. A cool and rich dessert perfect for summer.https://southbyse.com/wp-content/uploads/2012/07/cooked-meringue.jpgcooked meringueAfter baking a few minutes you get a crusty sweet topping for your 'nanner pudding.https://southbyse.com/wp-content/uploads/2012/07/meringue-on-parchment.jpgmeringue on parchmentSpread the meringue on a greased piece of parchment on a baking sheet.https://southbyse.com/wp-content/uploads/2012/07/make-meringue.jpgmake meringueMake the meringue with egg whites, cream of tartar and sugar. Whip it all until stiff peaks are formed.https://southbyse.com/wp-content/uploads/2012/07/custard-and-banana-layers.jpgcustard and banana layersThen spoon on the custard and the banana slices. Then repeat the entire process.https://southbyse.com/wp-content/uploads/2012/07/whip-cream-into-custard.jpgwhip cream into custardFold the whipped cream into the chilled custard - makes it just that much richer. https://southbyse.com/wp-content/uploads/2012/07/nilla-wafers.jpgnilla wafersLayer the wafers in the bottom of the serving dish.https://southbyse.com/wp-content/uploads/2012/07/ingredients2.jpgingredientsThe ingredients for authentic banana pudding. I cut off the image so you can''t see the confectioner's sugar and the cream of tartar. Sorry!https://southbyse.com/wp-content/uploads/2012/07/on-the-plate1.jpgon the plate2013-01-07T13:05:52+00:00monthlyhttps://southbyse.com/2012/07/11/field-trip-cooking-up-a-storm-at-the-culinary-arts-center/https://southbyse.com/wp-content/uploads/2012/07/culinary-arts-center-full-view.jpgculinary arts center - full viewThis is the classroom. Each station has a professional range, sink and even pot fillers. At front is the huge stone "island" demonstration area - large monitors also make following along with the chef easy. https://southbyse.com/wp-content/uploads/2012/07/scampi.jpgscampiShrimp scampi: garlicky, lemony, tasty!https://southbyse.com/wp-content/uploads/2012/07/snapper-with-sesame.jpgsnapper with sesameThe snapper was pan seared and then surrounded by a pool of sesame ginger marinade. https://southbyse.com/wp-content/uploads/2012/07/bang-bang-shrimp-on-the-plate1.jpgbang bang shrimp on the platehttps://southbyse.com/wp-content/uploads/2012/07/bang-bang-shrimp-on-the-plate.jpgbang bang shrimp on the plate2012-07-11T19:01:16+00:00monthlyhttps://southbyse.com/2012/07/09/welcome-back-mr-crab/https://southbyse.com/wp-content/uploads/2012/07/gourmet-garden-dill.jpggourmet garden dillOkay, so this product, a refrigerated herb by Gourmet Garden is really the bomb. I do not have room to grown fresh dill and buying it is too expensive so this works great. A tube will last me a couple of months and I'm not throwing out old withered herbs - waste makes me c-r-a-z-y. They make other 'flavors' but the dill is the one I have used. https://southbyse.com/wp-content/uploads/2012/07/out-of-the-oven.jpgout of the ovenFresh out of the oven. I find baking the crab cakes - instead of frying - still gives me a crispy crust but is lighter tasting (not greasy) and better for you, I would think. https://southbyse.com/wp-content/uploads/2012/07/flipping-them-on-the-sheet.jpgflipping them on the sheetAfter they chill, bake in a preheated 400 degree oven. Flip them over once and bake another few minutes (exactly depends on the size). I baked these 8 minutes per side.https://southbyse.com/wp-content/uploads/2012/07/chilled-on-the-baking-sheet1.jpgchilled on the baking sheethttps://southbyse.com/wp-content/uploads/2012/07/chilled-on-the-baking-sheet.jpgchilled on the baking sheetHere they are, ready for the big chill. If you want you can freeze them at this point on the baking sheet. When frozen solid remove to an airtight bay or container. https://southbyse.com/wp-content/uploads/2012/07/coat-each-cake-with-crumbs.jpgcoat each cake with crumbsCoat each crab cake in fine bread crumbs. I only use fresh bread crumbs that I make in my mini food processor, never canned breadcrumbs. Go light on the bread crumbs.https://southbyse.com/wp-content/uploads/2012/07/crab-cake-batter.jpgcrab cake batterHere is the crab cake 'batter'. Cover and chill for at least an hour.https://southbyse.com/wp-content/uploads/2012/07/adding-the-hot-sauce.jpgadding the hot sauceadd all the other ingredients except the butter. Mix together and chill. I only used a 1/2 teaspoon of hot sauce as we needed 'family-friendly' crab cakes but feel free to add more if you like spicy.https://southbyse.com/wp-content/uploads/2012/07/whisk-the-eggs.jpgwhisk the eggsI know this is a boring image but you have to start somewhere...whisk the eggs first in the one bowl you need for making these crab cakes. Then...https://southbyse.com/wp-content/uploads/2012/07/ingredients1.jpgingredientsAll the ingredients, sort of... you will actually need some more bread crumbs as well as the ingredients for the lemon dill sauce (lemon, mayo & dill). 2012-07-10T04:40:02+00:00monthlyhttps://southbyse.com/2012/07/06/got-okra/https://southbyse.com/wp-content/uploads/2012/07/on-the-plate-mustard-pork-creamy-grits.jpgon the plate, mustard pork, creamy gritsHere is that fried okra crowning a plate of creamy stone-ground grits and mustard roasted pork loin. Delicious.https://southbyse.com/wp-content/uploads/2012/07/done.jpgdoneThe okra is ready...crunchy with a great fresh flavor. Remove to a platter towel lined platter so excess oil can drain off. Fried okra is best eaten asap!https://southbyse.com/wp-content/uploads/2012/07/dsc02822.jpgDSC02822Here you can see the okra at about 10 minutes into the frying process - won't be long now!https://southbyse.com/wp-content/uploads/2012/07/almost-done.jpgalmost donehttps://southbyse.com/wp-content/uploads/2012/07/starting-to-get-brown.jpgstarting to get brownThe okra is getting browned. Try to avoid stirring and flipping the okra too much. Having a seasoned skillet and a familiar stove top makes this easier.https://southbyse.com/wp-content/uploads/2012/07/okra-into-the-oil.jpgokra into the oilAdd the cornmeal coated okra to the hot oil. My cast iron skillet is perfect for frying up a pound or so of okra!https://southbyse.com/wp-content/uploads/2012/07/add-the-cormeal.jpgadd the cormealSprinkle the okra with salt, pepper and the cornmeal. https://southbyse.com/wp-content/uploads/2012/07/adding-oil.jpgadding oilI use a little grape oil to coat the okra and allow the cornmeal to stick better. https://southbyse.com/wp-content/uploads/2012/07/cut-up-okra.jpgcut up okraCut the washed okra into slices about a half inch in size - but smaller is okay too.https://southbyse.com/wp-content/uploads/2012/07/fresh-okra1.jpgFresh okra2014-11-08T18:15:04+00:00monthlyhttps://southbyse.com/2012/07/02/fantastic-butterscotch-brownies-make-the-flax-seeds-go-dowwwn/https://southbyse.com/wp-content/uploads/2012/07/fantastic-mr-fox.jpgFantastic Mr. Fox"Fantastic Mr. Fox" is a movie our family loves - no sugar required to make the humor in this one "go dowwwn". Fox Searchlight Pictures.https://southbyse.com/wp-content/uploads/2012/07/baked-and-in-the-pan.jpgbaked and in the pan...and in about 25 minutes you'll have these gooey, delicious brownies. Allow to cool for a few minutes in the pan (that is elevated on a rack) and then cut into bars.https://southbyse.com/wp-content/uploads/2012/07/in-the-pan.jpgin the panAfter adding the vanilla and nuts (I like walnuts) pour into a greased 9 x 13 inch baking pan and pop into a preheated 350 degree oven.https://southbyse.com/wp-content/uploads/2012/07/adding-the-flax-seed.jpgadding the flax seedOnce the butter/sugar mixture has cooled and the egg mixture has been incorporated, we add the flour mixture and those ground flax seeds.https://southbyse.com/wp-content/uploads/2012/07/laurel-whisking-eggs.jpglaurel whisking eggsThis is a good recipe for young cooks and bakers - my daughter can break the eggs (no shells, either!) and whisk in the milk. https://southbyse.com/wp-content/uploads/2012/07/melt-butter-add-sugar.jpgmelt butter, add sugarMelt the butter in a heavy bottom medium-sized sauce pan. We mix everything in this sauce pan except beating the eggs and milk together first.https://southbyse.com/wp-content/uploads/2012/07/ingredients.jpgingredientsStraightforward ingredients including just 2 eggs and 1/2 cup of butter. I used light brown sugar but the dark brown will work great too. https://southbyse.com/wp-content/uploads/2012/07/cut-up-and-lined-up.jpgcut up and lined up2021-10-27T19:05:44+00:00monthlyhttps://southbyse.com/2012/06/29/robust-rules-the-grill-with-ancho-chili-lime-steak/https://southbyse.com/wp-content/uploads/2012/06/slicing-grilled-steak.jpgslicing grilled steakAfter removing the steak from the grill allow it to rest for a few minutes, covered before slicing. https://southbyse.com/wp-content/uploads/2012/06/cooking-on-the-grill.jpgcooking on the grillHere's that beautiful flank steak, almost ready for the platter. I made this for Father's Day for my hubby along with grilled bacon wrapped, stuffed banana peppers and grilled fresh corn on the cob. My husband's favorites.https://southbyse.com/wp-content/uploads/2012/06/onto-the-hot-grill.jpgonto the hot grillSprinkle with salt and sear the meat on a hot grill. I use gas but charcoal works great too. It would be a treat to use real wood coals, someday perhaps...https://southbyse.com/wp-content/uploads/2012/06/steak-in-the-bag.jpgsteak in the bagAs you may know I'm a fan of those huge zippered bags for marinating (and brining) and that's what I'm using here too.https://southbyse.com/wp-content/uploads/2012/06/add-the-bewsky.jpgadd the bewskyBeer goes in last. It doesn't matte what brand you use - whatever brand you like.https://southbyse.com/wp-content/uploads/2012/06/add-the-garlic-line-to-the-chilies.jpgadd the garlic, line to the chiliesAdd the lime zest, garlic and fresh ginger to the chili puree along with the lime juice, pepper and paprika.https://southbyse.com/wp-content/uploads/2012/06/anchos-ground-up.jpganchos ground upThe chilies look like this after they are pureed. https://southbyse.com/wp-content/uploads/2012/06/chilies-in-processor.jpgchilies in processorPuree the chilies. My small food processor is the one electric kitchen tool I find indispensible. I use it almost everyday. https://southbyse.com/wp-content/uploads/2012/06/ingredients6.jpgingredientsIngredients. I soak the ancho chilies in the warm syrup I make with just sugar and water.https://southbyse.com/wp-content/uploads/2012/06/on-the-plate12.jpgon the plate2012-06-29T13:35:30+00:00monthlyhttps://southbyse.com/2012/06/27/field-trip-of-goats-poetry-at-connemara/https://southbyse.com/wp-content/uploads/2012/06/goat-barn_3-30-2011_nps-12.jpgGoat-Barn_3-30-2011_NPS-12The goat barn at Connemara Farms on a foggy day. Photo courtesy of the National Park Service.https://southbyse.com/wp-content/uploads/2012/06/sandburg-study.jpgsandburg-studyCarl Sandburg's study. The interior of their home is warm, comfortable and appears as if Carl and Paula will be home any minute, well, if it was 1965. Photo courtesy of National Park Service.https://southbyse.com/wp-content/uploads/2012/06/3-day-old-nubian-triplets-at-farm.jpg3-day-old-Nubian-triplets-at-farm3-day old nubian goats at the Connebara Farm, Carl Sandburg National Historic Site. Photo courtesy of National Park Service. 2012-06-27T12:09:28+00:00monthlyhttps://southbyse.com/2012/06/25/something-delicious-this-way-comes-blueberry-streusel-cobbler/https://southbyse.com/wp-content/uploads/2012/06/out-of-the-oven3.jpgout of the ovenOut of oven. Serve immediately. Cover leftovers with plastic wrap or foil and store in the refrigerator. You could also prepare this in individual portions by using small ramekins (should fill about (8) 1/2 cup size) and bake for 20-22 minutes. https://southbyse.com/wp-content/uploads/2012/06/sprinkle-on-the-streusel-topping.jpgsprinkle on the streusel toppingAt last the streusel topping goes...on top! https://southbyse.com/wp-content/uploads/2012/06/blueberries-on-top.jpgblueberries on topBlueberries go on top, looks like I missed a tiny piece of stem. Oh well, good for digestion!https://southbyse.com/wp-content/uploads/2012/06/lumpy-after-milk-do-not-over-mix1.jpglumpy after milk, do not over mixAdd the milk and stir but do not over mix. There will be some lumps.https://southbyse.com/wp-content/uploads/2012/06/crumbly-before-adding-milk.jpgcrumbly before adding milkThe cobbler "mix" is also crumbly before adding the milk.https://southbyse.com/wp-content/uploads/2012/06/lumpy-after-milk-do-not-over-mix.jpglumpy after milk, do not over mixhttps://southbyse.com/wp-content/uploads/2012/06/streusel-topping.jpgstreusel toppingThe streusel topping is made by mixing 4 tablespoons softened butter with the oatmeal, some Demera sugar, flour, a little salt and allspice. It will be crumbly.https://southbyse.com/wp-content/uploads/2012/06/melted-butter-sugar-flour.jpgmelted butter, sugar, flourMelt the butter right in the baking dish (and use the preheating oven for energy efficiency). Add in the sugar, the flour mixture and the vanilla. https://southbyse.com/wp-content/uploads/2012/06/ingredients5.jpgingredientshttps://southbyse.com/wp-content/uploads/2012/06/on-the-plate10.jpgon the plate2012-06-25T20:20:43+00:00monthlyhttps://southbyse.com/2012/06/18/surprising-summer-citrus-couscous-salad/https://southbyse.com/wp-content/uploads/2012/06/mixing-in-the-vinaigrette1.jpgmixing in the vinaigretteEverything has been added and lightly mixed in. Add in the vinaigrette carefully - you may find, as I do, that you don't need the whole recipe. Impress your family and friends at your next cook out with this side salad! https://southbyse.com/wp-content/uploads/2012/06/mintthymeorange-zest.jpgmint,thyme,orange zestHere is the mint, thyme and orange zest - looks pretty and smells heavenly!https://southbyse.com/wp-content/uploads/2012/06/couscous-in-the-pan.jpgcouscous in the panThis is what cooked couscous looks like in the pan, before it's been fluffed with a fork. For those who are not familiar...https://southbyse.com/wp-content/uploads/2012/06/add-honey.jpgadd honeyAdd the honey to vinaigrette. I happened to have some unfiltered orange blossom honey - yummy!https://southbyse.com/wp-content/uploads/2012/06/add-balsamic.jpgadd balsamicAdding the Balsamic to the juice and oil. https://southbyse.com/wp-content/uploads/2012/06/veggies-in-the-bowl.jpgveggies in the bowlHere are the pretty veggies (and craisins). You can use any color bell pepper you have or like. https://southbyse.com/wp-content/uploads/2012/06/drain-the-blanched-carrots.jpgdrain the blanched carrotsPar boil (or blanche) the carrots for 2 minutes, drain and allow to cool. https://southbyse.com/wp-content/uploads/2012/06/ingredients2.jpgingredientsYou can use any flavor or brand of couscous you prefer. I like this garlic and olive oil flavor. https://southbyse.com/wp-content/uploads/2012/06/on-the-plate5.jpgon the plate2012-06-18T19:30:17+00:00monthlyhttps://southbyse.com/2012/06/15/ode-to-daddys-everywhere-succulent-cheatin-ribs/https://southbyse.com/wp-content/uploads/2012/06/on-the-gril-with-sauce.jpgon the gril with sauceHere we go, that's better! Finish it up on the grill and you're all done. Easy peasy.https://southbyse.com/wp-content/uploads/2012/06/onto-the-grill.jpgonto the grillHere it goes onto the rack to sear and get some nice grill marks along with your favorite barbeque sauce. https://southbyse.com/wp-content/uploads/2012/06/out-of-the-oven2.jpgout of the ovenOut the oven it's not as pretty as a wood smoked rack for sure but it should be juicy and flavorful. We're taking care of the pretties in a moment.https://southbyse.com/wp-content/uploads/2012/06/cover-with-foil.jpgcover with foilThis is a boring picture but it is important to cover the entire pan with foil securely - no rips or missed spots. https://southbyse.com/wp-content/uploads/2012/06/with-rub-on-the-rack.jpgwith rub on the rackOn the rack with the rub, ready to be covered with foil. Pour the juice or wine or beer or whatever in the bottom of the pan and add the liquid smoke. Shhh... don't tell. https://southbyse.com/wp-content/uploads/2012/06/make-the-rub.jpgMake the rubMake the rub. I always use salt, Demera or brown sugar and different kinds of pepper but it's really a matter of your taste preference. https://southbyse.com/wp-content/uploads/2012/06/take-a-look-at-those-ribs.jpgTake a look at those ribsCheck out these nice juicy, meaty ribs. These are baby back ribs but I really prefer St. Louis style. https://southbyse.com/wp-content/uploads/2012/06/ingredients1.jpgingredientsIngredients are basic - not too many frills. But you can see the "cheat'in" ingredient in this recipe in the upper left - liquid smoke. Don't spill any on yourself, you'll be bound to attract all type of pesky critters looking for barbeque.https://southbyse.com/wp-content/uploads/2012/06/on-the-plate4.jpgon the plate2012-06-15T21:47:59+00:00monthlyhttps://southbyse.com/2012/06/11/remembering-a-white-christmas-in-june-with-tasty-shrimp-dip/https://southbyse.com/wp-content/uploads/2012/06/add-shrimp.jpgadd shrimpFinally, fold in those delicious shrimp. Let the dip rest in the refrigerator so the flavors meld - if you can keep your kids, your spouse, your friends and yourself from snatching samples!https://southbyse.com/wp-content/uploads/2012/06/hot-sauce.jpghot sauceAdding the hot sauce. I like Crystal or Tabasco but use your favorite!https://southbyse.com/wp-content/uploads/2012/06/cream-cheese-mayo-lemon-parsley.jpgcream cheese, mayo, lemon, parsleyI mix the cream cheese and mayo first and then add the other ingredients. I prefer homemade mayo but Duke's is my second choice. https://southbyse.com/wp-content/uploads/2012/06/cooked-shrimp-chopped.jpgcooked shrimp, choppedChop the shrimp by hand or use a food processor - usually I use both so half the shrimp are finely minced and half are chopped. https://southbyse.com/wp-content/uploads/2012/06/cooked-shrimp.jpgcooked shrimpCooked shrimp have been drained and are ready to peel.https://southbyse.com/wp-content/uploads/2012/06/fresh-shrimp.jpgfresh shrimpA much smaller pile o'shrimp, ready to be lightly cooked.https://southbyse.com/wp-content/uploads/2012/06/pile-o-shrimp-for-sale.jpgpile o shrimp for saleThese are fresh shrimp for sale - yum!https://southbyse.com/wp-content/uploads/2012/06/bluffton-oyster-co-shrimp-boat.jpgBluffton oyster co shrimp boatThis is a shrimp boat at the Bluffton Oyster Company. That big pile of shells are actually oyster shells, which will be recycled into paving and decorative building materials.https://southbyse.com/wp-content/uploads/2012/06/with-crackers1.jpgwith crackershttps://southbyse.com/wp-content/uploads/2012/06/with-crackers.jpgwith crackers2012-06-11T16:34:06+00:00monthlyhttps://southbyse.com/2012/06/08/farmers-market-pick-savory-stuffed-patty-pan-squash/https://southbyse.com/wp-content/uploads/2012/06/on-the-plate3.jpgon the platehttps://southbyse.com/wp-content/uploads/2012/06/just-out-of-oven-2.jpgJust out of oven 2Place the tops on the squash and cover the baking dish with foil (or a cover if you have one). Out of the oven in less than 45 minutes!https://southbyse.com/wp-content/uploads/2012/06/on-the-plate2.jpgon the platehttps://southbyse.com/wp-content/uploads/2012/06/dsc02656.jpgDSC02656https://southbyse.com/wp-content/uploads/2012/06/in-the-baking-dish1.jpgIn the baking dishhttps://southbyse.com/wp-content/uploads/2012/06/out-of-the-oven1.jpgout of the ovenhttps://southbyse.com/wp-content/uploads/2012/06/in-the-baking-dish.jpgIn the baking dishPlace half the filling mixture in the baking dish and place the patty pan bottoms on top. Sprinkle some salt inside the squash bottoms and spoon in the filling.https://southbyse.com/wp-content/uploads/2012/06/mix-filling-2.jpgmix filling 2Stir in the tomato paste and chopped tomato until just mixed. https://southbyse.com/wp-content/uploads/2012/06/mix-filling-1.jpgmix filling 1Add the cooked rice, drained sausage, herbs and a few cracks of pepper to the onions. https://southbyse.com/wp-content/uploads/2012/06/cool-patty-pan.jpgcool patty panDrain the squash in a colander. I pour some ice and water over them to stop the cooking process.2012-06-08T20:56:17+00:00monthlyhttps://southbyse.com/2012/06/04/rutabaga-rutabaga-where-for-art-thoumy-rutabaga/https://southbyse.com/wp-content/uploads/2012/06/cooling-on-the-rack.jpgcooling on the rackRemoce the bread form the oven and allow to cool in the pan for about 10 minutes. Then release onto a rack to finish cooling. When completely cool, store in an air tight container or covered with plastic wrap. Delicious for breakfast with a hot cup of coffee!https://southbyse.com/wp-content/uploads/2012/06/topping-on-the-batter.jpgtopping on the batterDrop the streusal topping onto the rutabaga batter.https://southbyse.com/wp-content/uploads/2012/06/topping-ingredients.jpgtopping ingredientsMake a typical streusal-type topping with butter, sugar, and flour plus some cinnamon .https://southbyse.com/wp-content/uploads/2012/06/stir-in-the-walnuts.jpgstir in the walnutsStir in the toasted walnuts.https://southbyse.com/wp-content/uploads/2012/06/stir-in-the-rutabaga.jpgstir in the rutabagaStir in the rutabaga.https://southbyse.com/wp-content/uploads/2012/06/mix-wet-ingredients.jpgMix wet ingredientsMix together all the wet ingredients: eggs, oil, buttermilk, applesauce, and vanilla extract. You can use a whisk or a mixer.https://southbyse.com/wp-content/uploads/2012/06/dry-ingredients.jpgdry ingredientsAdd the dry ingredients into the batter - which you have sifted together already. It will be pretty thick.https://southbyse.com/wp-content/uploads/2012/06/shredded.jpgshreddedShred the rutabaga with a grater, madoline or a food processor.https://southbyse.com/wp-content/uploads/2012/06/peeling.jpgPeelingThe rutagaba is not difficult to peel as opposed to say, a jicama.https://southbyse.com/wp-content/uploads/2012/06/rutabaga.jpgrutabagaSaid rutabaga...2012-06-04T11:37:58+00:00monthlyhttps://southbyse.com/2012/06/01/rolling-in-the-deep-luscious-comfy-custard/https://southbyse.com/wp-content/uploads/2012/06/cover-with-plastic-wrap.jpgcover with plastic wrapStir the vanilla extract into the custard and pour into a container. Allow to cool slightly and place a sheet of plastic wrap directly to the op of the custard. Cover the bowl with more plastic wrap (or a lid) and place in the refrigerator. https://southbyse.com/wp-content/uploads/2012/06/coating-the-spoon.jpgcoating the spoonKeep stirring/whisking and the custard will be thickening. Test with a spoon - and yes! This is coating the back of a spoon. It's ready so remove from direct heat.https://southbyse.com/wp-content/uploads/2012/06/not-coating-the-spoon.jpgnot coating the spoonKeep cooking the mixture and stirring or whisking. Do not bring it to a full-on boil but just under a boil. The mixture will start to thicken and when it coats the back of a spoon it's done. This image is NOT coating the spoon, yet.https://southbyse.com/wp-content/uploads/2012/06/eggs-into-the-scalded-milk.jpgeggs into the scalded milkAfter incorporating some of the milk into the egg mixture do the reverse and whisk the egg mixture back into the scalded milk as the milk is reheating on low. Keep whisking as this mixture cooks.https://southbyse.com/wp-content/uploads/2012/06/scalded-milk-into-eggs.jpgscalded milk into eggsAfter the milk is scalded, add some of the scalded milk into the egg/sugar mixture and whisk away. You don't want the eggs to 'cook' and end up with scrambled eggs. https://southbyse.com/wp-content/uploads/2012/06/mix-sugar-with-flour.jpgmix sugar with flourMix the flour with the sugar. My mother always uses flour in this recipe to insure the custard thickened but don't over do it. "Flour-ery" custard is blahhhh.https://southbyse.com/wp-content/uploads/2012/06/ingredients.jpgingredientsSimply ingredients: Whole milk, fresh eggs, a little sugar and flour and vanilla extract. https://southbyse.com/wp-content/uploads/2012/06/with-blueberries1.jpgwith blueberries12012-06-01T16:16:14+00:00monthlyhttps://southbyse.com/2012/05/30/field-trip-feel-the-animal-love-at-riverbanks-zoo-garden/https://southbyse.com/wp-content/uploads/2012/05/gorilla.jpgGorillaThis is Chaka, the oldest male gorilla. He was very active on this morning.https://southbyse.com/wp-content/uploads/2012/05/gorilla-laying-down.jpggorilla laying downNo shirt, no shoes, no problem...I think this is Mike. Looks pretty happy to me:)https://southbyse.com/wp-content/uploads/2012/05/close-up-of-giraffe.jpgclose up of giraffeWell, hello there! Mugging for the camera...what a gorgeous animal. And very sweet natured too.https://southbyse.com/wp-content/uploads/2012/05/tortoise.jpgtortoiseI'll pick the tortoise over the hare any day!https://southbyse.com/wp-content/uploads/2012/05/penguin.jpgpenguinTaking a decent shot of a penguin is tough. They are so very quick! I barely got a shot of this dude (or dudedress...not sure)https://southbyse.com/wp-content/uploads/2012/05/flamingos.jpgflamingosBesides the giraffes my daughter was mesmerized by the flamingoes.https://southbyse.com/wp-content/uploads/2012/05/feeding-the-giraffes.jpgfeeding the giraffesFeeding the giraffes. I don't know who was more excited my daughter, or me!https://southbyse.com/wp-content/uploads/2012/05/meerkat-sitting.jpgmeerkat sittingHello Mr. Meerkat!https://southbyse.com/wp-content/uploads/2012/05/giraffe-bending-down.jpgGiraffe bending downOkay last shot...baby giraffe eating. I could not resist...my favorite animal-only pic of the day.2012-05-30T02:40:33+00:00monthlyhttps://southbyse.com/2012/05/28/toss-it-up-baby-fettucine-with-shrimp-artichoke/https://southbyse.com/wp-content/uploads/2012/05/tossed-with-the-pasta-and-parsley.jpgTossed with the pasta and parsleyToss the sauced shrimp and artichoke artichokes with the warm fettucine and fresh chopped parsley. Sprinkle on some Parm if you so desire!https://southbyse.com/wp-content/uploads/2012/05/in-go-the-peas.jpgIn go the peasIn go the peas and the artichoke hearts. Yes, I use frozen peas - fresh would be better - but frozen was what I had on this day. Green peas are so handy to keep in the freezer.https://southbyse.com/wp-content/uploads/2012/05/in-go-the-shrimp1.jpgIn go the shrimpIn go those shrimp. It will only take a few minutes for them to cook. They turn pink when they are done, https://southbyse.com/wp-content/uploads/2012/05/adding-in-the-noilly-prat.jpgadding in the Noilly PratThere's that Vermouth. Cook for a minute or so after adding this so the flavor stays but the alcohol evaporates.https://southbyse.com/wp-content/uploads/2012/05/stirring-in-the-stock.jpgStirring in the stockAfter adding in the flour, pour in the stock and whisk until smooth. I have no idea why I was using this spatula(?) but it worked anyway...https://southbyse.com/wp-content/uploads/2012/05/saute-the-shallot-and-garlic.jpgSaute the shallot and garlicHere are the shallot and garlic sauteing in the butter. The beginnings of my roux.https://southbyse.com/wp-content/uploads/2012/05/raw-shrimp.jpgraw shrimpHere are the raw shrimp, out of my freezer, cleaned and shelled. Being only a pound they thawed quickly.https://southbyse.com/wp-content/uploads/2012/05/ingredients2.jpgingredientsSo I left the sweet Vermouth out of this picture. I like Noilly Prat brand in he red bottle. https://southbyse.com/wp-content/uploads/2012/05/finished-dish-close-up.jpgfinished dish, close up2012-05-27T20:48:36+00:00monthlyhttps://southbyse.com/2012/05/23/field-trip-fly-away-with-me-to-the-coastal-discovery-museum/https://southbyse.com/wp-content/uploads/2012/05/cdm-exterior-discover-sc.jpgCDM exterior, discover scThe cottage-style main building of the museum is nice, cool respite from a warm Lowcountry summer afternoon. Photo: Discover South Carolinahttps://southbyse.com/wp-content/uploads/2012/05/sideboard-2.jpgsideboard 2Inside the museum there are goodies for sale (of course I found those!) and informative exhibits about the local history including the Gullah or native Islanders. They also have special exhibits that change throughout the year- including sculpture, paintings, high-end crafts and last I visited - some very nice photography.https://southbyse.com/wp-content/uploads/2012/05/magnolia-1.jpgmagnolia 1The Magnolia flower...in bloom now in the Lowcountry... need I say more?https://southbyse.com/wp-content/uploads/2012/05/monarch-catapillars-1.jpgmonarch catapillars 1https://southbyse.com/wp-content/uploads/2012/05/monarch-catapillars-2.jpgmonarch catapillars 2The thoughtful folks at the museum have a nice little set up to encounter butterfly eggs, caterpillars, and chrysalis. And if you are lucky, witness a chrysalis evolve into an adult butterfly -as I did!https://southbyse.com/wp-content/uploads/2012/05/butterfly-2.jpgbutterfly 2This fellow was kind enough to be still while I took his picture. https://southbyse.com/wp-content/uploads/2012/05/passion-flower1.jpgpassion flowerThe flower of the Passion Fruit Vine (Passiflora incarnata), known locally as Maypop, is at once both strikingly unusual and lovely. The vines grow wild all around the Lowcountry and butterflies love them! https://southbyse.com/wp-content/uploads/2012/05/passion-flower.jpgpassion flowerLooking like special effects flora from an episode of "Lost in Space", the flower of the Passion Fruit vine is at once lovely and unusual.2012-05-23T11:18:02+00:00monthlyhttps://southbyse.com/2012/05/25/warning-calories-on-board-stuffed-banana-peppers-make-your-grill-sizzle/https://southbyse.com/wp-content/uploads/2012/05/done-all-in-the-platter.jpgdone, all in the platterReady for the dinner table. Smells wonderful!https://southbyse.com/wp-content/uploads/2012/05/on-the-grill-2.jpgOn the grill 2These peppers are almost done! Looks like I lost a toothpick. Oh well, I call 'cooks treat'!https://southbyse.com/wp-content/uploads/2012/05/on-the-grill-1.jpgOn the grill 1Here they go onto a sizzling grill. The cooking time depends upon your grill, i.e. how hot it gets and how evenly the heat is distributed. The best way to find out is by giving the recipe a try!https://southbyse.com/wp-content/uploads/2012/05/toothpicks-on-a-platter.jpgtoothpicks, on a platterReady for the freezer. The peppers came be made up to this point and stored in the freezer, for up to a day. They need to freeze at least 1 hour anyway. https://southbyse.com/wp-content/uploads/2012/05/wrap-with-bacon-2.jpgwrap with bacon 2Around and around we go with the bacon. Secure with toothpicks. I try to stick the toothpick through the meat of the bacon, rather than the fat. https://southbyse.com/wp-content/uploads/2012/05/stuff-with-cream-cheese.jpgstuff with cream cheesePepper stuffed with cream cheese.https://southbyse.com/wp-content/uploads/2012/05/clean-pepper.jpgclean pepperThis is how the peppers should look after being cleaned.https://southbyse.com/wp-content/uploads/2012/05/peak-inside-the-pepper.jpgpeak inside the pepperPeak inside the pepper. You need to remove the seeds and that stringy flesh they are attached to. https://southbyse.com/wp-content/uploads/2012/05/ingredients1.jpgingredientsThe ingredients list is minimal but the flavor is maximum!https://southbyse.com/wp-content/uploads/2012/05/done-on-the-fork.jpgDone, on the fork2012-05-26T12:31:56+00:00monthlyhttps://southbyse.com/2012/05/21/quest-for-the-best-tea-brined-roast-chicken/https://southbyse.com/wp-content/uploads/2012/05/a-little-butter-in-just-right-places.jpga little butter in just right placesPlace a little butter in the pockets between the breast meat and the skin, on both sides and then a couple of bits go inside the cavity. I did not bother to truss this bird but you can, if you like.https://southbyse.com/wp-content/uploads/2012/05/after-a-24-hour-tea-bath.jpgafter a 24 hour tea bathAfter brining about 24 hours the chicken takes on the color of tea. Roasting time!https://southbyse.com/wp-content/uploads/2012/05/chicken-tea-bath1.jpgchicken tea bathhttps://southbyse.com/wp-content/uploads/2012/05/chicken-tea-bath.jpgchicken tea bathPlace the chicken in the brine and zip up the bag. I place the bagged chicken inside a large bowl, just in case there's a leak...then lace in the refrigerator. Let the brining begin!https://southbyse.com/wp-content/uploads/2012/05/tea-into-bag-with-herbs.jpgtea into bag with herbsPlace the herbs and the garlic in the bag and then add the brine.https://southbyse.com/wp-content/uploads/2012/05/add-ice-to-the-tea.jpgadd ice to the teaCool down the tea mixture with ice. At this point you could store the brine in the refrigerator if you like. https://southbyse.com/wp-content/uploads/2012/05/hot-tea-into-sugar-and-salt.jpghot tea into sugar and saltMix the hot tea with the salt/sugar mixture. Stir.https://southbyse.com/wp-content/uploads/2012/05/tea-has-steeped.jpgtea has steepedThe tea has steeped for about 3 minutes and then remove the tea bags.https://southbyse.com/wp-content/uploads/2012/05/make-the-tea.jpgMake the teaI use iced tea-making tea bags, however you can use loose tea - just strain the leaves. The brine should not become bitter.https://southbyse.com/wp-content/uploads/2012/05/ingredients.jpgingredientsThe ingredients. Use whatever fresh herbs you have available. 2012-06-08T15:23:22+00:00monthlyhttps://southbyse.com/2012/05/14/frustration-turns-to-temptation-with-summer-vegetable-hash/https://southbyse.com/wp-content/uploads/2012/05/hash-almost-done.jpgHash almost doneSeason with the pasta sprinkle or the herbs de provence and the pepper. Salt is optional - many times I add no additional salt!https://southbyse.com/wp-content/uploads/2012/05/adding-the-corn.jpgAdding the cornHere comes the...corn. I love all the color!https://southbyse.com/wp-content/uploads/2012/05/zucchini-and-peppers.jpgzucchini and peppers Zucchini time!https://southbyse.com/wp-content/uploads/2012/05/pepper-in-the-oil-and-butter.jpgpepper in the oil and butterSweet bell peppers bathed in olive oil and butter. https://southbyse.com/wp-content/uploads/2012/05/cutting-the-corn-off-the-cob.jpgcutting the corn off the cobCutting corn off the cob is easy peasy - sharp knife, steady hand and shallow bowl to catch the occasional flying kernel.https://southbyse.com/wp-content/uploads/2012/05/all-the-pretty-ingredients.jpgall the pretty ingredientsStraight forward ingredients - again the key is to use fresh vegetables, hopefully locally grown.https://southbyse.com/wp-content/uploads/2012/05/finished-hash.jpgfinished hashCan you imagine anything any better than crispy fresh corn, peppers and squash? Our 4-year old loves this side dish, as do her parents!https://southbyse.com/wp-content/uploads/2012/05/dsc004782.jpgDSC00478https://southbyse.com/wp-content/uploads/2012/05/dsc004781.jpgDSC00478The key to this recipe is using fresh ingredients - hopefully locally grown peppers, squash and corn!https://southbyse.com/wp-content/uploads/2012/05/dsc00478.jpgDSC00478Who wouldn't eat their veggies when they look liked this? My 4-year old loves this side dish - and so do her parents!2012-05-19T13:32:58+00:00monthlyhttps://southbyse.com/2012/05/16/make-it-yourself-vanilla-extract/https://southbyse.com/wp-content/uploads/2012/05/image-9-fini.jpgImage 9 fini!After a day of soaking up the vanilla bean flavor, you will have extract. Use at will!https://southbyse.com/wp-content/uploads/2012/05/image-8-shaek-it-up.jpgImage 8 shaek it upClose the lid tightly and skake it up, baby!https://southbyse.com/wp-content/uploads/2012/05/image-7-pour-in-the-rum.jpgImage 7, pour in the rumpour the rum in.https://southbyse.com/wp-content/uploads/2012/05/image-6-seeds-go-inside-the-jar.jpgImage 6 seeds go inside the jarPlace the seeds and the leftover bean skin in the jar, and...https://southbyse.com/wp-content/uploads/2012/05/image-5-vanilla-bean-seeds.jpgImage 5 vanilla bean seedsThe vanilla bean seeds get their closeup...at least it smells really great!https://southbyse.com/wp-content/uploads/2012/05/image-4-bean-innards.jpgImage 4 bean innardsThe 'innards' of the bean - these are the seeds and are the most flavorful part of the vanilla bean.https://southbyse.com/wp-content/uploads/2012/05/image-3-split-the-bean.jpgImage 3 split the beanSnip the end of the bean and split it right up the center.https://southbyse.com/wp-content/uploads/2012/05/image-1-ingredients1.jpgImage 1 ingredientsThe 'ingredients' -vanilla bean and rum plus a sharp knife, cutting board and glass jar.https://southbyse.com/wp-content/uploads/2012/05/botanical-educational-plate-black-vanilla-planifolia-andrews1.jpgBotanical-Educational-Plate-Black-Vanilla-planifolia-Andrews12012-05-19T13:32:35+00:00monthlyhttps://southbyse.com/2012/05/18/great-expectations-meet-my-mamas-poundcake/https://southbyse.com/wp-content/uploads/2012/05/image-1-flour-sifting1.jpgImage 1 flour siftingSift some flour once and then measure out exactly 3 level cups.https://southbyse.com/wp-content/uploads/2012/05/image-16-sliced-and-ready-to-eat1.jpgImage 16, sliced and ready to eat2012-05-19T13:31:42+00:00monthlyhttps://southbyse.com/2012/05/09/sometimes-you-can-teach-an-old-dog-new-tricks/2012-05-09T22:14:41+00:00monthlyhttps://southbyse.com/2012/05/08/red-red-rice-oh-you-taste-so-fine/https://southbyse.com/wp-content/uploads/2012/05/image-8-after-the-fluff.jpgImage 8, after the fluffFluff with a fork. Here you have red rice. It will be a creamy and a little sticky. I like the brown rice as it really absorbs the tomato flavor plus it's better for you!https://southbyse.com/wp-content/uploads/2012/05/image-7-almost-done.jpgImage 7, almost done...and here's the tricky part. Does not look too appetizing at the moment, does it? Resist the urge to stir it up now. If the liquid has been absorbed, remove from the heat and the lid and let it sit for a few minutes. Then...https://southbyse.com/wp-content/uploads/2012/05/image-6-in-the-pot.jpgImage 6, in the potAll the ingredients bubbling to a low boil. Pop on the lid, turn the heat to a low simmer and wait...https://southbyse.com/wp-content/uploads/2012/05/image-5-stock-and-paste.jpgImage 5, stock and pasteMix the warm broth and the tomato paste together.https://southbyse.com/wp-content/uploads/2012/05/image-4-sauteed-veggies.jpgImage 4, sauteed veggiesSaute the veggies in 1 tablespoon of the bacon drippings until just tender.https://southbyse.com/wp-content/uploads/2012/05/image-3-bacon.jpgImage 3, baconYes this is bacon - regular bacon will do. https://southbyse.com/wp-content/uploads/2012/05/image-2-onions-peppers.jpgImage 2 onions, peppersThe onion and bell pepper should be cut into a medium chop and be about the same size. https://southbyse.com/wp-content/uploads/2012/05/image-1-ingredients.jpgimage 1 ingredientsIngredients for red rice are simple but the flavor is complex. https://southbyse.com/wp-content/uploads/2012/05/image-9-best-shot.jpgImage 9, best shot2018-09-27T21:36:25+00:00monthlyhttps://southbyse.com/2012/05/04/sometimes-the-best-you-can-do-is-pretty-darn-good/https://southbyse.com/wp-content/uploads/2012/05/our-container-garden.jpgOur container garden...and in the beginning there was...this. A humble container garden this year.https://southbyse.com/wp-content/uploads/2012/05/bush-tomtatoes.jpgBush tomtatoesNice bush tomatoes - hope ours do this well!https://southbyse.com/wp-content/uploads/2012/05/blums-almanac.jpgBlums almanacThe Farmer's Almanac, filled with lots of useful information on a many subjects including "A Brief Look at Pruning", spring and fall frost dates, a "scientifically compiled" fisherman's calendar and monthly planting tables.https://southbyse.com/wp-content/uploads/2012/05/squash-blossoms.jpgsquash blossomsI spy with my little eye - squash blossoms! Need some of those to stuff with cheese - so delish. Not exactly Southern, but Southern Italian, at least.https://southbyse.com/wp-content/uploads/2012/05/zinnias-and-such.jpgzinnias and suchZinnias and such... in the Southern garden.2012-05-06T18:37:34+00:00monthlyhttps://southbyse.com/2012/05/02/cracker-meal-of-any-other-brand-would-never-taste-as-sweet/https://southbyse.com/wp-content/uploads/2012/05/image-1-the-cracker-meal1.jpgImage 1 the cracker meal"The cracker meal"...https://southbyse.com/wp-content/uploads/2012/05/image-11-one-batch-of-shrimp1.jpgImage 11, one batch of shrimpOne batch of fried shrimp off out of the oil. Yum!https://southbyse.com/wp-content/uploads/2012/05/image-9-into-the-fry-pan.jpgImage 9, into the fry panInto the hot oil they go! Don't crowd the pan - about 11 or 12 medium sized shrimp is max for a 10 inch fry pan at one time.https://southbyse.com/wp-content/uploads/2012/05/image-8-lined-up-on-the-tray.jpgImage 8, lined up on the trayAll the little shrimp lined up on the cookie sheet. Allow to chill in the refrigerator for a few minutes or up to two hours. https://southbyse.com/wp-content/uploads/2012/05/image-7-dredge-in-meal-again.jpgImage 7, dredge in meal againDredge each back through the cracker meal. Shake off excess.https://southbyse.com/wp-content/uploads/2012/05/image-4-toss-shrimp-with-cracker-meal.jpgImage 4, Toss shrimp with cracker mealToss the shrimp with the cracker meal.https://southbyse.com/wp-content/uploads/2012/05/image6-dip-shrimp-in-egg-mixture.jpgImage6, dip shrimp in egg mixtureDip each shrimp into the egg mixture...https://southbyse.com/wp-content/uploads/2012/05/mix-an-egg-with-milk.jpgMix an egg with milkMix the beaten egg with the milk.https://southbyse.com/wp-content/uploads/2012/05/image-2-shelled-fresh-shrimp.jpgImage 2, shelled fresh shrimpAnd here's the shrimp after they have been shelled and washed. Leave the tail on.https://southbyse.com/wp-content/uploads/2012/05/image-1-fresh-raw-shrimp-not-shelled.jpgImage 1 fresh raw shrimp not shelledAnd here's the shrimp.2022-11-03T13:27:52+00:00monthlyhttps://southbyse.com/2012/05/01/the-art-of-peanut-perfection/https://southbyse.com/wp-content/uploads/2012/05/boiled-peanut-stand-in-south-carolina.jpgBoiled peanut stand in South CarolinaTypical roadside peanut stand. "i brake for boiled peanuts"!https://southbyse.com/wp-content/uploads/2012/05/a-peak-into-the-pot.jpgA peak into the potA peak in the pot finds the peanuts simmering right along - won't be long now!https://southbyse.com/wp-content/uploads/2012/05/into-the-pot.jpgInto the potFresh, green peanuts go into the pot for a salty, 4 hour "bath".https://southbyse.com/wp-content/uploads/2012/05/perfect-boiled-peanut.jpgPerfect boiled peanutBoiled peanuts.2012-05-03T21:19:11+00:00monthlyhttps://southbyse.com/2012/04/27/spinach-stuffed-zucchini-with-butter-crumbs/https://southbyse.com/wp-content/uploads/2012/04/image-11-alternate-cups-lined-on-plate.jpgImage 11, alternate, cups lined on plateOut of the oven, all cheesy spinachy good with a crunchy top of butter crumb. This recipe makes at least 8 servings of filling, just use more zucchini. Or use your leftover filling to stuff sweet Vidalia onions!https://southbyse.com/wp-content/uploads/2012/04/image-9-dipping-the-cups-in-crumbs.jpgImage 9, dipping the cups in crumbsSprinkle the butter crumbs over all the zucchini cups or simply dip into the crumbs. https://southbyse.com/wp-content/uploads/2012/04/image-8-filled-cups-ready-for-the-oven.jpgImage 8, Filled cups ready for the ovenReady for the oven! https://southbyse.com/wp-content/uploads/2012/04/image-7-add-bread-crumbs-stir.jpgImage 7, add bread crumbs, stirButter crumbs: I usually have a bag of these in my refrigerator ready to top casseroles, mac-n-cheese or as a crust for oven-fried pork chops. https://southbyse.com/wp-content/uploads/2012/04/image-6-butter-crumbs-a.jpgImage 6, butter crumbs AButter crumbs: Melt some butter in a bowl, add fresh bread crumbs and voilà "butter crumbs". I use the end slices of bread loaves - we call them the heel - for crumbs. https://southbyse.com/wp-content/uploads/2012/04/image-4-mixing-filling-2.jpgImage 4, mixing filling 2Mix in the spinach, the grated Parmesan and the seasonings.https://southbyse.com/wp-content/uploads/2012/04/image-3-mixing-the-filling.jpgImage 3, mixing the fillingAdding the ricotta to the eggs. A whisk work great.https://southbyse.com/wp-content/uploads/2012/04/image-2-partial-ingredients.jpgImage 2 partial ingredientsFairly simple and short list of ingredients for this filling. https://southbyse.com/wp-content/uploads/2012/04/image-1-zucchini-cups.jpgImage 1 zucchini cupsMaking "cups" with zucchini is easy. A small spoon will work to scoop out the core as will a melon-ball tool. Try not to break through the bottom of the "cup". https://southbyse.com/wp-content/uploads/2012/04/image-10-close-up-of-finished-cups1.jpgImage 10, close up of finished cups2012-04-27T11:58:50+00:00monthlyhttps://southbyse.com/2012/04/25/the-mayonnaise-wars-throw-it-at-me/https://southbyse.com/wp-content/uploads/2012/04/blue-plate.jpgBlue plateBlue Plate. This is a southern mayo straight out of New Orleans via Gretna, LA. It's a cajun staple. https://southbyse.com/wp-content/uploads/2012/04/dukes-smallish-file.jpgDuke's smallish fileDuke's Mayonnaise. Created by Mrs. Eugenia Duke in Greenville, SC in 1917 (Yes, 1917!). Since 1929 it has been produced by the C.F. Sauer Company, still in Greenville using the same time-tested recipe. And happily the market for Duke's is expanding. You can even get it in Pennsylvania and west into Missouri now. Go Duke's!https://southbyse.com/wp-content/uploads/2012/04/kraft-mayo.jpgKraft mayoKraft. There's a style and a size for pretty much anyone. https://southbyse.com/wp-content/uploads/2012/04/hellmans.jpgHellman'sHellman's. https://southbyse.com/wp-content/uploads/2012/04/shrimp-spread.jpgShrimp spreadMy recipe for shrimp spread or dip, if you will. Not even my husband, a true "non-mayo-er" can resist this appetizer. (I think he realizes there is mayo in it !).2016-01-25T04:19:01+00:00monthlyhttps://southbyse.com/2012/04/23/tart-n-tangy-rustic-rhubarb-almond-galette/https://southbyse.com/wp-content/uploads/2012/04/image-15-slice-with-ice-cream.jpgImage 15, slice with ice creamA fat slice of galette with "Sweetie Tea" ice cream. https://southbyse.com/wp-content/uploads/2012/04/image-16-out-of-the-oven.jpgImage 16, out of the ovenOut of the oven. An egg yolk wash will give the pastry a nice golden crust. You can see that the sugary juices spilled out onto the Silpat , but it just fell away when I place the galette on the serving dish. Hurray!https://southbyse.com/wp-content/uploads/2012/04/image-13-bring-up-the-sides.jpgImage 13, bring up the sidesBring the edges of the pastry up toward the center of the filling, all the way around. It looks so good and it's not even baked yet!https://southbyse.com/wp-content/uploads/2012/04/image-12-top-with-rhubarb.jpgImage 12, top with rhubarbMound the rhubarb filling on top of the almond filling. Be sure to pour any left-over rhubarb juices over the top!https://southbyse.com/wp-content/uploads/2012/04/image-11-spread-dough-with-almond.jpgImage 11, spread dough with almondTransfer the pastry to the prepared baking sheet and then spread the almond filling. Leave plenty of room between the filling and the edge of the pastry.https://southbyse.com/wp-content/uploads/2012/04/image-10-roll-out-the-dough.jpgImage 10, roll out the doughBegin the assemble by rolling out the chilled pastry dough. Don't go too thin! https://southbyse.com/wp-content/uploads/2012/04/image-9-toss-the-rhubarb.jpgImage 9, toss the rhubarbTossing the rhubarb with the flour/cornstarch/sugar/spice mixture and after the squeeze of lemon.https://southbyse.com/wp-content/uploads/2012/04/image-8-rhubard-washed-and-sliced.jpgImage 8, rhubard, washed and slicedFresh rhubarb, washed and sliced!https://southbyse.com/wp-content/uploads/2012/04/image-7-almond-filling.jpgImage 7, almond fillingThe almond filling after adding the egg white. https://southbyse.com/wp-content/uploads/2012/04/image-6-ground-almond-with-10x-sugar.jpgImage 6, ground almond with 10x sugarThe almond filling with the addition of the confectioner's (10x) sugar.2012-04-23T19:11:19+00:00monthlyhttps://southbyse.com/2012/04/20/poppin-good-chicken-pot-pie-with-paprika-cheddar-biscuits/https://southbyse.com/wp-content/uploads/2012/04/image-17-finished.jpgImage 17 finishedViola! The finished pot pie - so rich and yummy!https://southbyse.com/wp-content/uploads/2012/04/image-16-ready-for-the-oven.jpgImage 16 ready for the ovenBrush the biscuits with an egg wash and pop the whole pot pie in the preheated oven for about 25-30 minutes. You can also make individual portions in oven-proof ramekins, topping each with it's own biscuit. Adjust the bake time.https://southbyse.com/wp-content/uploads/2012/04/image-14-roll-out-dough.jpgImage 14 roll out doughGetting back to those biscuits...Roll out the dough to about a 1 inch thickness and cut into biscuits. You can use some extra flour but less is more in this regard as is the handling of dough. Be gentle. https://southbyse.com/wp-content/uploads/2012/04/image-13-filling-baking-dish.jpgImage 13, filling baking dishFill the baking dish, using a dish that will have plenty of room at the top for the biscuits and that bubbling pot pie goodness.https://southbyse.com/wp-content/uploads/2012/04/image-12-parsley-peas.jpgImage 12, parsley, peasAdd in the last seasonings and the peas and parsley. Be sure to taste it now. If it need a little more pepper or salt add at your own discretion.https://southbyse.com/wp-content/uploads/2012/04/image-11-chicken-filling.jpgImage 11, chicken fillingPour the cooled sauce into the chicken/carrot/potato mixture. https://southbyse.com/wp-content/uploads/2012/04/image-10-roux-with-cream-stock.jpgImage 10, roux with cream stockAnd then add in the cream (after the stock). This "sauce" will hold the pot pie together and adds a lot of flavor! https://southbyse.com/wp-content/uploads/2012/04/image-9-saute-the-onionscelery.jpgImage 9, saute the onions,celerySaute the onions and celery in the butter until just softened and then stir in the flour. Have the leftover stock/broth ready to add...https://southbyse.com/wp-content/uploads/2012/04/image-8-pot-pie-ingredients.jpgImage 8 pot pie ingredientsThe ingredients for the pot pie filling.https://southbyse.com/wp-content/uploads/2012/04/image-6-dough-ball.jpgImage 6 dough ballHere's the dough. Wrap it in some plastic and place in the refrigerator to rest. Resting is good!2012-04-22T20:30:59+00:00monthlyhttps://southbyse.com/2012/04/18/field-trip-birmingham-botanical-gardens/https://southbyse.com/wp-content/uploads/2012/04/irises-b-e1334778878109.jpgIrises BIrises located in - you guessed it - the Iris garden!https://southbyse.com/wp-content/uploads/2012/04/helleborus.jpgHelleborusFantastically beautiful Helleborus (hellebore) plantings dot the gardens.https://southbyse.com/wp-content/uploads/2012/04/honey-bees-2.jpgHoney Bees 2Honeybees working for a living at the botanical gardens. https://southbyse.com/wp-content/uploads/2012/04/frisbee-b.jpgFrisbee BThere are open spaces for kids (and Dads) to run and play. https://southbyse.com/wp-content/uploads/2012/04/vegetable-garden-with-rabbit.jpgVegetable garden with rabbitGuarded by a a large rabbit sculpture, the vegetable garden showcases some tasty cabbage (and pretty annuals too!).https://southbyse.com/wp-content/uploads/2012/04/bbg-sculpture.jpgBBG SculptureGranite Garden is a sculpture of red granite by Jesus Moroles (1988) located near the entrance. There are benches surrounding it - so sit and contemplate awhile.https://southbyse.com/wp-content/uploads/2012/04/bbg-iris-pond-b.jpgBBG Iris Pond BIris blooming beside the pond in the Japanese Garden.https://southbyse.com/wp-content/uploads/2012/04/japanese-bridge.jpgJapanese bridgeThe red bridge in the Japanese Garden in Spring. I'm more relaxed just looking at this image. Photo courtesy of the Birmingham Botanical Gardens.https://southbyse.com/wp-content/uploads/2012/04/irises.jpgIrisesIrises...located in - you guessed it, the Iris garden!2012-04-18T20:30:59+00:00monthlyhttps://southbyse.com/2012/04/16/strawberry-lemon-thyme-jam/https://southbyse.com/wp-content/uploads/2012/04/image-1-strawberriesb1.jpgImage 1 strawberriesBLocally grown strawberries picked by yours truly (and my 4 year old daughter and husband).https://southbyse.com/wp-content/uploads/2012/04/image17-sealed-jars-of-jam-b.jpgImage17, sealed jars of jam BSealed and finished jam. Add a cute label and raffia tie and this will make a nice housewarming gift!https://southbyse.com/wp-content/uploads/2012/04/image-16-pouring-jam-into-jars-b.jpgImage 16, pouring jam into jars BPouring the jam into the hot jars can be messy. Have paper towels, pot holders and dish towels close by. Wipe the tops of the jars off and quickly get the sterilized lids on the hot jars as quickly as possible. I usually fill 6 or 8 small jars at a time. https://southbyse.com/wp-content/uploads/2012/04/image-15-sterilized-jars-and-lids-b.jpgImage 15, sterilized jars and lids BThe washed, sterilized jars and lids are kept that way in a hot water bath. Word of warning - be careful!https://southbyse.com/wp-content/uploads/2012/04/image-14-straining-the-lemon-thyme-b.jpgImage 14, straining the lemon thyme BAdding the lemon thyme with a sieve. https://southbyse.com/wp-content/uploads/2012/04/image-12-skimming-the-foam-b.jpgImage 12, skimming the foam BAnd here is that foam. Skim with a large, flatt-ish spoon. Once you skim most of the foam, skim a little more. Some folks add a tablespoon of butter which magically reduced the foam...https://southbyse.com/wp-content/uploads/2012/04/image-11-boiling-with-foam-b1.jpgImage 11, boiling with foam BThe mixture is coming together! There will be foam which needs to be skimmed off...https://southbyse.com/wp-content/uploads/2012/04/image-11-boiling-with-foam-b.jpgImage 11, boiling with foam BThe berries break down on a slow boil. Add the pectin and the sugar. Stir the pot!https://southbyse.com/wp-content/uploads/2012/04/image-8-lemon-thyme-mixture-b.jpgImage 8, lemon thyme mixture BThe lemon thyme, water, sugar and lemons/lemon juice simmer together - smells great!https://southbyse.com/wp-content/uploads/2012/04/image-7-lemon-thyme-washed-b.jpgImage 7, lemon thyme washed BHere's the lemon thyme. You could probably also use lemon verbena although I have not tried that herb in this recipe.2012-04-16T17:23:01+00:00monthlyhttps://southbyse.com/2012/04/12/whats-the-word-its-dr-bird-cake/https://southbyse.com/wp-content/uploads/2012/04/image-12-finished-cake.jpgImage 12, finished cakeAfter placing the last cake layer, cover the entire cake with the balance of the frosting. I had some purchased sugar flowers decorations for a touch of spring!https://southbyse.com/wp-content/uploads/2012/04/image-11-pecans-on-1-layer.jpgImage 11, pecans on 1 layerSprinkle pecans over first layer before adding next layer and repeating the process.https://southbyse.com/wp-content/uploads/2012/04/image-10-front-1-layer.jpgImage 10, front 1 layerSpread frosting evenly over first cake layer.https://southbyse.com/wp-content/uploads/2012/04/image-9-butter-cream-cheese.jpgImage 9, butter cream cheeseSoftened butter and cream cheese are mixed to a smooth consistency before adding the juice and vanilla extract.https://southbyse.com/wp-content/uploads/2012/04/image-8-frosting-ingredients.jpgImage 8, Frosting ingredientsFrosting ingredients include lightly toasted pecans and orange juice measured into a small bowl. https://southbyse.com/wp-content/uploads/2012/04/image-7-cooling-cake-layers.jpgImage 7, cooling cake layersThe cake layers cool on racks and one layer is turned out onto a cake platter or baker's cardboard round. I like to use these if I am taking the cake to a party or get together away from home. https://southbyse.com/wp-content/uploads/2012/04/image-6-filled-pans.jpgImage 6, filled pansThe filled pans ready for the oven.https://southbyse.com/wp-content/uploads/2012/04/image-5-pour-batter-in-pans.jpgImage 5, pour batter in pansPour the batter evenly into the three pans or you can use one 9" x 13" pan or even a Bundt or tube pan. https://southbyse.com/wp-content/uploads/2012/04/image-4-batter.jpgImage 4, batterThe batter will not be smooth, the bits of banana and pineapple add moisture to this cake.https://southbyse.com/wp-content/uploads/2012/04/image-2-dry-ingredients1.jpgImage 2, dry ingredients2012-04-16T12:03:17+00:00monthlyhttps://southbyse.com/2012/04/11/things-ive-learned-from-my-dog-jackson/https://southbyse.com/wp-content/uploads/2012/04/jackson-low-res.jpgJackson low resOur dog Jackson. 2012-04-16T15:12:34+00:00monthlyhttps://southbyse.comdaily1.02022-11-03T13:27:52+00:00