Tag Archives: southern cooking

Pimento Mac and Cheese

If you are planning a holiday menu this season, try this update to the classic mac and cheese. This recipe is inspired by the famous pimento cheese served in the South. In fact , some say pimento cheese is the caviar of the South.  The key ingredients include cheddar cheese, pimento, cream cheese and hot sauce.  Well that’s just a step away from making a delicious mac and cheese!  It’s an easy and delicious side to any holiday meal, but especially thinking about that holiday ham !

From by the bay, wishing you some cheesy holiday memories!

Maryann

blog mac and cheese

Pimento Mac and Cheese

Serves 4 to 6

Ingredients

  • 8 ounces medium shells
  • 4 tablespoons unsalted butter
  • 1/4 cup all purpose flour
  • 2 cups whole milk
  • 4 ounces cream cheese
  • 1 1/2 cup shredded cheddar cheese
  • 1 1/4 cup grated or shredded parmesan cheese
  • 1/4 teaspoon hot sauce
  • 2 tablespoons scallions, chopped
  • 2 tablespoons pepperdew, chopped

Directions

In a large pot of salted boiling water cook medium shells according to directions until al dente.  Strain and keep aside. In a medium sauce pan warm the milk.  In a large pot ( I use the same pot as I did for the pasta) melt butter . Whisk in  flour mixing into a paste, keep moving for about 5 minutes. Slowly whisk in the warm milk stirring to make sure there are no lumps. Whisk until the sauce starts to thicken. Remove from heat and add the cream cheese and whisk until melted, then add 1 cup cheddar and 1 cup parmesan cheese. Stir until melted than add the hot sauce, scallions, pepperdew and cooked shells. Mix well and pour into a buttered 2 quart baking dish. Top with remaining cheese and bake in a 350 degree F oven for 20 minutes, until the cheese is melted . Remove from oven and let rest for 5 minutes before serving.

 

 

 

Cornmeal and Sweet Corn Pancakes

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Spying some fresh corn in the corner of my farmstand, I quickly moved  to take a few ears home with me to enjoy before the sweet corn is gone for the season. I immediately knew how to use the corn. Having recently returned from a recipe inspiring trip in Nashville, I wanted to try my hand at fresh corn and cornmeal pancakes. My breakfast food preferences lean towards the savory side while my sister Nancy loves a sweet breakfast. Finding a perfect breakfast to meet everyone’s preferences is not an easy task, but these cornmeal pancakes are the perfect solution. For those who like a savory breakfast these cornmeal pancakes with just a little butter on top are delicious just as they are. A perfect accompaniment would be some grilled ham, bacon or sausage. For those who like a sweeter breakfast, you can top your pancakes with some warm maple syrup or your favorite berries or some jam. When working on this recipe, I purposely used just a touch of sugar to keep the dish on the savory taste. As for technique, my preference is adding boiling water to the corn meal , as if i were making polenta. The buttermilk adds a touch of acidity and adds a lightness to the pancake. Everyone in your family will enjoy these pancakes!
From by the bay wishing you sweet corn food memories!
Maryann
blog corncakes

Cornmeal and Sweet Corn Pancakes
Serves 4

3/4 cup cornmeal

1 tablespoon sugar

1 teaspoon fine sea salt

1 cup boiling water

3/4 cup all purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda

3 tablespoons melted unsalted butter, plus additional butter for griddle
1/2 cup buttermilk
1 large egg, at room temperature

3/4 cup fresh corn, off the cob ( 1 ear)

Directions

Preheat oven to 200 degrees F. In a medium bowl place the cornmeal, sugar and salt. Cover with boiling water and leave to the side from 5 to 10 minutes. In the meantime, in another bowl combine remaining dry ingredients: flour, baking powder and baking soda and mix. In a large measuring cup add the buttermilk , melted butter and  egg. Whisk together. Add the buttermilk mixture  to the cornmeal and mix. Add the remaining dry ingredients to the same bowl and combine. Lastly, fold the corn into the batter. Batter will be a little lumpy.  Heat a griddle pan, melt a tablespoon of butter and spread 1/4 cup of batter for each cake. Cook approximately two minutes on the first side, until the edge is set and the cake starts to bubble.  Flip the cake and cook another minute. Place on baking sheet and keep warm in oven. Repeat adding butter to the griddle as needed 1 tablespoon at a time until all cakes are made and ready to serve. Serve with butter or warmed maple syrup.

blog nash 2

Corn Bread with Cranberries

food cornbread

Corn Bread with Cranberries

Makes 1 loaf

2 cups all purpose flour

1 ½  tablespoons baking powder

¾ teaspoon salt

1½ cup yellow cornmeal

1/3cup granulated sugar

1 ½ cup milk

2 eggs beaten

¾ cup unsalted butter, softened ( 1 ½ sticks)

11/2 cup dried cranberries

Directions

Preheat oven to 350F. Butter a 8”x8” square baking pan. In a large bowl combine well these dry ingredients: flour, salt, cornmeal, sugar and baking powder. In a separate medium bowl combine and beat milk, eggs and butter. Pour wet ingredients into the bowl with the dry ingredients and stir well. Fold in the dried cranberries using a spoon. Pour the batter into the baking pan. Bake for about 35 minutes until the tester comes out clean. Cool on metal rack for 10 minutes. When cool remove bread from pan. Serve at room temperature.

Scallion Cheddar Corn Bread with Lime Butter

blog cornbread

Scallion Cheddar Corn Bread with Lime Butter

Serves 8

1 cup all purpose flour

1 tablespoon baking powder

1/2 teaspoon salt

3/4 cup yellow cornmeal

3 tablespoons granulated sugar

3/4 cup milk

1 egg beaten

6 tablespoons unsalted butter, softened

¼ cup scallions, chopped

¼ cup grated cheddar cheese

½ pound unsalted butter, softened

1 teaspoon coarse sea salt

1 teaspoon lime zest

½ teaspoon cayenne pepper

Directions

Preheat oven to 350F. Butter  2 – 5.75  by 3 inch mini loaf pans. In a large bowl combine well these dry ingredients: flour, salt, cornmeal, sugar and baking powder. In a separate medium bowl combine and beat milk, eggs and butter. Pour wet ingredients into the bowl with the dry ingredients and stir well. Fold in the cheese and scallions using a spoon. Pour the batter into the mini loaf pan. Place pans onto baking sheet and bake for about 35 minutes until the tester comes out clean. Cool on metal rack for 10 minutes. When cool remove bread from pan. To make butter, place softened butter , salt , lime zest and cayenne pepper . Combine well. Serve with sliced cornbread.

Great Balls of Fire- Memphis Style Dry-Rub and Bourbon Barbecue Sauce

Besides loving to cook , I’m a big fan of rock and roll. One day while strolling the bargain aisle of Barnes and Noble, I found the perfect book ” Are You Hungry Tonight? Elvis’ Favorite Recipes” complied by Brenda Arlene Butler. I couldn’t believe my luck finding a cook book that combines two passions of mine. This book sits proudly in my cookbook library. The book is filled with southern home cooking recipes, including barbecue. Memphis ,the home of rockabilly, is also the home of great barbecue. Memphis style barbecue uses combinations of both dry rubs and sauces. I’ve worked on creating one of each. During the summer, there are lots of occasions for grilling. I  like to keep some dry rub prepared and stored in a jar ready to use at a moment’s notice. If it’s a big holiday weekend, I just make some of the barbecue sauce and keep it in a jar in the fridge ready to season meats or use a a base to make baked beans with a kick or  as sauce to make a pizza. Both are really simple to make and worth the extra effort for some really great barbecue.  Try these recipes and then kick back, with music recorded at Sun Studio with a rib and napkin in hand!

From by the bay wishing you Rockin food memories!
Maryann
blog memphis ribs

Great Balls of Fire- Memphis Style  Dry-Rub

2 tablespoons smoky paprika

1 tablespoon Old Bay Seasoning

1 tablespoon dark brown sugar

1 teaspoon ground black pepper

1 ½  teaspoons fine sea salt

1 teaspoon dry mustard

1 teaspoon cumin

½ teaspoon cayenne pepper

( at the time of use 1 tablespoon white vinegar)

 

To make the rub combine all dry ingredients well and store in a covered jar. When ready to use add a little white vinegar, if using all the rub add 1 tablespoon of vinegar.

To make ribs: 

Use 4 pounds of slab baby back ribs. To prepare the ribs, remove the thin papery skin from the back of each rack of ribs. Wash and pat dry. In a bowl mix all the rub ingredients together .  Rub ½ of the mixture all over the ribs on both sides and place in a shallow roasting pan. Keep the remaining rub for later. 

Place ribs in a 450 oven for 30 minutes. Continue baking in a 350 oven for about 2 more hours. Half way through take the drippings and mix with remaining rub and baste the ribs with the mixture.  When done transfer the ribs to a cutting board and cut into pieces. Serve with your favorite  barbecue sauce. 

 
Rockin Blue Bourbon Barbecue Sauce
Makes 2 cups
 

1 1/2 cups Jack Daniel’s Black Label or Bourbon

1 cup ketchup

1 tablespoon lemon juice

2 tablespoons Worcestershire sauce

2 tablespoons balsamic vinegar

4 tablespoons dark molasses

1/2 teaspoon hot sauce


 Pour 1 cup of whiskey into a saucepan. Bring the saucepan to a boil and reduce the liquid to about 2 tablespoons. Don’t let the alcohol flame. 

 Add 1/2 cup of the whiskey and the other ingredients. Simmer over a low heat for 30 minutes and reduce it by about 1/3. Use it immediately or bottle it and keep it in the refrigerator for a month or more.