Tuesday, July 29, 2008

Fried Green Tomatoes

As you may have already figured out, we in the south fry everything.

If you haven't figured this out yet, everything we in the south cook is good and I meant really good.

Here a simple one to add to your recipe box.

All you need is is a little cooking oil, some white corn meal, salt, pepper and a nice firm green tomato.

Slice up you tomato about 1/8 inch thick salt and pepper then dip in corn meal. You will fry it in about 1/4 inch of oil until golden brown on both sides.

Trust me it's delicious!

Sunday, July 20, 2008

Squash Casserole

I got ya a new squash casserole recipe. This one is for a yummy little casserole. All you need are:
2 cups of sliced squash,
a medium onion, diced
a 1/2 cup mayo
2 tablespoons butter
1 fresh egg from the chickens bum
1/2 cup shredded cheddar cheese
Salt and pepper
some bread crumbs
Boil the squash in salty water until tender (don't let it over cook, there's nothing worse than mushy squash) and saute the onion in the butter while the squash is boiling. Drain the squash and mix in the onion, cheese, mayo, and egg. Salt and pepper well then sprinkle with bread crumbs. Cook at 350 for about 40 minutes.
I'd share a nice little picture except I left my camera at a friends house, oops! I'll post one later...

Thursday, July 17, 2008

Southern Fried Okra

My favorite husband will tell you he never knew how truly good fried okra tasted until he had it in the south. You may have tasted that breaded fried okra out of a freezer bag or in one of those big ole buffets, but until you fix it (the right way) at home you can't say you've eat fried okra.

There's a long list of ingredients so get out a pen a paper, this is gonna take a while.

1) fresh okra

2) white corn meal

3) salt

4) cooking oil

Okay, got all that. Now ,here's what you have to do.

Slice up your okra into about 1/4 inch pieces, cutting off the stem.

Place it in a colander and rinse with water.

Salt first then just pour your cornmeal over the okra.

(I just toss it around in the colander over the sink until it's lightly dusted)

Place one layer in a skillet with about an inch and a half to two inches of hot oil.
DO NOT stir it.
As it begins to brown, just turn it over and let it brown on the other side.

When you take it up let it drain of any excess oil. You may want to salt again.

Now start eating!

The Best Garlic Bread You'll Ever Eat

Now doesn't this look simple?
I bet your saying to yourself, "Why do I need a recipe to make garlic bread?" Well, the answer is simple, this is the best garlic bread your ever going to eat and your not gonna want to forget it! Now, let move on.

Take a stick of room temperature butter and a cup of Parmesan cheese, mix well.

Then add a little (or a lot) of garlic, your preference.

If you really want to jazz it up mix in a bit of dried parsley flakes.

Next slice your bread (I like to use different breads; sour dough, french baguette, just use whatever you like) and spread a generous helping of the butter mixture all over your bread.

If you want to make it look real purty like you can it sprinkle with some paprika.

Pop it into a 375 degree oven until toasty brown and there you have it, the best garlic bread this side of the Mississippi.