Recipes tagged with « Southern »
Smoky Lima Beans
Slow simmered lima beans with smoky pork shoulder for deep flavor. Start by washing beans thoroughly, removing debris—don’t skip this step or you'll get grit. Use pork shoulder instead of ham hock for a meatier punch; smoked turkey leg works well too. Season early with kosher salt to bring beans alive. Cook beans gently; bubbling too hard breaks skins. Beans should be tender but hold shape, not mush. Stir occasionally but not too much—if you want broth, stir more. Adjust heat to keep slow bubbles. Add black pepper late, pull meat off bone for texture. Can finish with hot sauce or fresh herbs to brighten heavy flavor.
Summer Succotash Remix
Lima beans simmered in broth till tender. Okra stirred in to thicken the sauce, adding that sticky embrace. Sweet corn follows, finishing with crushed tomatoes to warm through from residual heat. Crisp pancetta swaps the bacon, for a little nuttier bite, with shallots replacing onions; subtler, silkier flavor. Red bell peppers retained but diced finer for quicker cooking. Smidgen of smoked paprika added for depth. Cook all in same skillet—no mess, layered flavor from rendered fat, broth reducing down. Balanced vinegar punch cut last, brightens it up. Salt and pepper adjusted near end, tasting for harmony. Crunch of pancetta on top. Visual cues—onion clarity, bean softness, okra thickening, corn snap—signal when to move on.
Twisted Citrus Ambrosia
Bright, textured fruit salad with creamy base and crunch. Uses drained canned pineapple chunks, mandarin wedges, halved maraschino cherries rinsed to cut excess sweetness. Folded sour cream and whipped topping base with shredded coconut plus mini marshmallows for chew and pecans swapped for toasted walnuts. Orange zest scattered for a pop. Chilled to meld but never soggy, serving keeps fruit fresh and mix light. Quick to assemble. Balanced sweet, tart, creamy, nutty with a hint of vanilla extract. A solid, reliable crowd pleaser with a twist.
Crispy Fried Pork Chops
Thin pork chops, pounded ½ to ¾ inch thick, coated in a seasoned mixture of rice flour and cornmeal with salt, smoked paprika, black pepper, garlic granules, and dried minced onion. Dipped in beaten eggs, double-dredged for maximum crunch. Fried in hot oil between 345°F and 380°F maintaining temperature for crispy crust without greasy fallout. Flip when edges bubble and color deepens. Drain on kraft paper to absorb excess oil. Pork cooked through when juices run clear, no pink. Internal temp hits 166°F for safe eating. Eight servings. Crunchy, savory, with a touch of smoky heat.