Southern Field Peas

Nothing says summer like fresh purple-hulled peas and sliced ripe tomatoes.   A pot of peas simmered with cured pork and served with cornbread is as iconic Southern as it gets.

 

 

• 4 cups fresh shelled field peas, any variety
• 2 1/2 cups water
• 1 1/2 ounces of salt pork
• 1 tablespoon vegetable oil 
• 1 teaspoon salt
• 5 small whole okra pods
• Salt and pepper to taste

Carefully wash and pick over the peas.
Put the peas in a pot and cover with water.
Bring to a boil over medium-high heat.
The peas will produce a lot of foam, skim foam off.
When the foaming stops add salt pork, oil and salt.
Reduce the heat to low and simmer for 15 minutes.
Place okra pods on top of the peas, cover the pot, and simmer another 15 minutes or until the peas are tender.
Taste carefully for seasoning.
The amount of salt you will need to add will depend on how salty your seasoning meat was.  
Serve hot with cornbread, fresh sliced tomatoes and a few slices of sweet onion.

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Field pea and cowpea are names used for the southern pea. There are numerous types and varieties with many old family favorites. Gardeners classify peas in the following ways: seed color, pea size and shape, and pod color. Small-sized pea and pod types are referred to as lady peas. Other common types are crowders, creams, blackeyes, pinkeyes, purple hulls, and silver skins.
This legume is really not a pea, but a bean. Dried mature  field peas are high in protein (24%) and a complete protein. Unlike many other legumes, field peas are also a complete protein when picked fresh. The protein content in the fresh pea is lower, due to higher water content, but fresh peas have an excellent essential amino acid profile.

No Knead Artisan Bread

A crusty classic boule.

• 3 cups lukewarm water
• 1 1/2 tablespoons granulated yeast
• 1 1/2 tablespoons kosher salt
• 6 1/2 cups unsifted unbleached all-purpose flour

Add the yeast to the water in a five-quart bowl.
Mix in the flour and salt.  Kneading is unnecessary.
Let rise at room temperature until it begins to collapse about two hours.
Dough can be used at any time after this first rise.
Store the dough in the refrigerator in a lidded, but not airtight container.
Use it over the next 14 days.
The flavor and texture improves over time becoming more like sourdough.
To make a loaf sprinkle the surface of your refrigerated dough with flour.
Cut off a grapefruit-size piece of dough using a serrated knife.
Add a little more flour as needed so it won't stick to your hands.
Gently stretch the surface of the dough around to the bottom on all four sides, rotating the ball a quarter-turn as you go.
Rest the loaf and let it rise for about 40 minutes
Depending on the age of the dough, you may not see much rise during this period.
Twenty minutes before baking, preheat the oven to 450 degrees.
Place an empty pan for holding water on bottom rack.
Dust the top of the loaf liberally with flour.
Slash a quarter-inch deep cross, diagonal lines, or tic-tac-toe pattern on top using a serrated knife.
After a 20-minutes preheat of oven put bread in oven, even though the oven thermometer won't be at full temperature yet.
Pour about one cup of hot water into the empty pan and close the oven to trap the steam.
Bake for about 30 minutes, or until the crust is nicely browned and firm to the touch.

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Tip:

Bake bread on a pizza stone.   An unglazed tile or clay pot drip pan may also be used.
Recipe makes three to four loaves.

Cost  about forty-four cents a loaf
Flour    1.23
yeast &
salt          .08

Shrimp Egg Rolls

 

Shrimp Egg Rolls

• 4 tablespoons vegetable oil, divided
• 2 inches fresh ginger, grated
• 4 cloves garlic, minced
• 4 green onions, sliced thinly
• 2 carrots, cut into 1-inch julienne strips
• 1 small red pepper, cut into 1-inch julienne strips
• 1 head Napa cabbage, shredded
• 1/2 cup water
• 4 tablespoons soy sauce
• 2 tablespoons sugar
• 2 tablespoons sesame oil
• 20 egg roll wrappers
• 1 1/2 cups cooked minced shrimp

In a skillet, stir-fry the ginger and garlic in 1 tablespoon of oil about 30 seconds.
Add green onions, carrots, and red pepper and stir-fry over high heat for 2 minutes.
In a bowl, combine the water, soy sauce, and sugar.
Add the Napa cabbage and water mixture. Bring to a boil and simmer 5 minutes.
Add sesame oil, cool for 15 minutes, and strain.
Fold in the minced shrimp.
Fill and roll the egg roll wrappers, using 2 tablespoons of filling for each roll.
Place the wrapper with one corner of the diamond closest to you.
Place filling in the center of the wrapper.
Roll the corner closest to you over the filling.
Brush the top corner with water.
Fold in the sides of the wrapper and continue rolling the egg roll up until it is closed.
Press to seal.
In a skillet set over moderately high heat, heat the remaining oil and saute the egg rolls until golden brown on all sides.
Serve with dipping sauce.

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Dipping Sauce

 

1/3 cup soy sauce

1/3 cup rice vinegar

1 tablespoon honey

2 teaspoons sesame oil

Pinch of red pepper flakes

                        
Combine all ingredients in a bowl.

Tip: 
Store fresh ginger roots in freezer.  It grates easier when frozen.
Eggrolls may be made ahead and frozen.

 

Gulf Shrimp Boil

Boiled shrimp doesn't have to be just for a party or a crowd.  Spicy shrimp, sausage, corn and potatoes makes a great summer meal when paired with a summer salad. 

• 3 quarts water
• 1/2 cup Zatarain's Crab Boil seasoning
• 8 new red small potatoes
• 1 onion
• 1 lemon, halved
• 2 ears fresh corn, cut in half
• 1/2 pound smoked sausage, cut into 4 pieces
• 2 pounds shrimp in shells

 

In an 8-quart pot, bring Zatarain's Crab Boil, water and potatoes to boil on high heat. 

Add onion and lemon halves.

Cook 13 minutes.

Add corn and sausage.
Continue to cook 7 minutes.

Add shrimp.

Remove from heat.

Let sit for 10 minutes.
Drain and dump contents in the center of a newspaper-covered table. 

Sprinkle additional Zatarain's Crab Boil seasoning over the top for flavor.

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Lemon Drop Ice Cream

 

• 3 cups half & half
• 11/4 cups sugar
• 5 egg yolks, beaten
• 1/2 cup lemon juice
• zest of 3 lemons
• 1/2 teaspoon vanilla
• 1/4 cup lemon drop candies

Combine half and half and sugar in a saucepan; bring to a simmer over low heat.
Cook and stir until sugar is dissolved.
Add 1/4 cup of the hot half & half mixture into the eggs, stirring constantly to temper the eggs.
Add another 1/4 cup of the half & half mixture, and then pour the egg mixture back into the saucepan.
Cook and stir over low heat until the mixture just coats the back of a metal spoon.
Strain custard mixture through a sieve.
Add, lemon juice, zest and vanilla, stir.
Pour the mixture into ice cream maker and freeze according to machines directions.
Crush 1/4 cup lemon drop candies.
Add to ice cream.
Transfer ice cream to a lidded freezer container, and freeze for 3 hours or until firm.

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Salisbury Steak with Mushroom Gravy

• 1 pound of ground beef
• 1 teaspoon Worcestershire sauce   
• 1/4 cup of soft bread crumbs
• 1  egg
• 1 teaspoon salt
• 1/2 teaspoon black pepper        
• 1 tablespoon vegetable oil
• 2 tablespoons butter   
• 2  tablespoons of flour   
• 2 cups of beef stock
• 1 4.5-ounce can mushrooms 

  

 

In a mixing bowl, combine the beef, Worcestershire sauce, bread crumbs, egg, salt and pepper.

Stir mixture together to combine.

Shape into 4 equal sized patties.

Heat a skillet over medium heat.

Cover bottom with vegetable oil..

Place meat patties in skillet and brown on both sides for about 5 minutes each.

Remove from skillet and set aside.

Pour off fat.

Add butter to skillet and melt.

Sprinkle flour into melted butter. 

Stir and scrape bottom of pan to remove brown bits.

Let cook and brown for about 2 minutes.

Add stock stirring well.

Bring to a boil. 

Place the meat patties and any juices back into the skillet.

Add mushrooms.

Cover and reduce heat. 
Simmer for 15 minutes.

Remove from heat and serve warm.

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Honey Whole Wheat Bread

2 1/4 teaspoons yeast

2 3/4 cups lukewarm water

1 teaspoon sugar

1/3 cup honey
1 tablespoon salt

1/4 cup vegetable oil

3 cups bread flour
1/4 cup vital wheat gluten

4 cups whole wheat flour  

Dissolve yeast in warm water with sugar.

In mixing bowl add honey, salt and oil; mixing to combine.

Stir in yeast mixture.

Slowly add bread flour. 

Mix in vital wheat gluten.

Add whole wheat flour a little at a time, mixing until all the flour is incorporated and the dough begins to leave side of the bowl.  

Transfer dough to a lightly floured work surface, knead for 5 minutes, until dough is smooth and elastic.   

Place dough in a lightly greased large bowl.

Cover bowl with damp towel, let rise for about 70 minutes or until doubled in volume. 

Punch down dough.

Half dough and shape into two loaves. 

Place the loaves in lightly greased 9x5 inch loaf pans, and cover with a damp towel.  

Let rise until double in volume. 

Bake in pre-heated 375 degree oven for 30-35 minutes until crust is lightly browned and bread sounds hollow when lightly tapped.
Remove the bread from the oven.
Cool it on a wire rack before slicing.
Store the bread in a plastic bag at room temperature.

Honey Whole Wheat Bread

Tip:
Vital Wheat Gluten is made from the natural protein found in the endosperm of the wheat berry.  Add to bread dough, it helps retain the gas and steam from baking and gives more volume to baked bread.

 

 

 

Chicken Salad

Chicken salad that is equally perfect for a casual picnic or elegant luncheon.

 

 

• 2 1/2 cups diced cooked chicken
• 1 cup finely chopped celery
• 1 cup seedless grapes, halved
• 1 cup chopped walnuts or pecans
• 1 small onion, minced
• 1/2 teaspoon salt
• 1 cup mayonnaise

Combine all ingredients. Chill.                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                     

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Easy Baked Beans

2 15-ounce cans pork & beans

1/4 cup molasses

1/4 cup chopped onions

4 tablespoons brown sugar

1 tablespoon prepared mustard

2 tablespoons ketchup

2 slices bacon

Mix pork & beans, molasses, onions, brown sugar and ketchup together.
Pour into a greased casserole dish.
Top with bacon.
Bake in preheated 350 degree oven for 45 minutes.

Printable Recipe
 

 

 

Cabbage Rolls

Cabbage Rolls

 

 

• 1 medium head cabbage
• 1-1/2 cups chopped onion, divided
• 1 tablespoon vegetable oil
• 1 can 14-1/2 ounces stewed tomatoes
• 1 can 14-1/2 ounces tomato sauce
• 2 garlic cloves, minced
• 2 tablespoons brown sugar
• 1-1/2 teaspoons salt, divided
• 1 1/2 pounds ground beef
• 1 cup cooked rice
• 1/4 cup ketchup
• 2 tablespoons Worcestershire sauce
• 1/4 teaspoon pepper

In a large pot cook cabbage in boiling water for 10 minutes or until outer leaves are tender.
Remove from pot and place in bowl of ice water.

Remove nine large outer leaves.
Refrigerate remaining cabbage for another use.
Remove large vein from cabbage leaves.
Set aside.

For sauce saute 1 cup onion in vegetable oil until tender.
Add tomatoes, garlic, brown sugar and 1/2 teaspoon salt.
Simmer for 15 minutes, stirring occasionally.
For filling mix together ground beef, remaining onions, rice, ketchup, Worcestershire sauce, 1 teaspoon salt and pepper.
Divide into 9 potions.
Place meat mixture on each leaf.
Fold in sides to completely enclose filling.
Place in casserole dish and top with sauce.
Cover and bake in preheated 350 degree oven for 1 hour.

Tip:  For smaller families before baking divide into freezer to oven  containers and freeze.  When ready to serve bake in preheated 400 degree oven for 30 minutes, reduce heat to  350 degrees and continue baking another 30 minutes or until internal temperature reaches 160 degrees.


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No-Fail Refrigerator Rolls

Warm rolls can be so easy when you have this dough recipe waiting for you in the refrigerator.

• 1 egg, beaten
• 1 teaspoon salt
• 1/2 cup sugar
• 1 package yeast
• 2 cups lukewarm water
• 5 cups all-purpose flour
• 3 tablespoons melted shortening

Mix together egg, salt and sugar.
Dissolve the yeast in water.
Combine egg mixture with yeast mixture.
Stir in half the flour.
Mix well.
Stir in remaining flour.
Mix well.
Add shortening, stirring to combine.
Let rise until double in size.
Stir down and refrigerate.
Form into rolls 1 1/2 hours prior to baking.
Let rise in warm place.
Bake in preheated 350 degree oven until golden brown.
Bread dough will last a week in refrigerator.

Printable Recipe

Cost     $1.86  3 dozens rolls

Tip:
Two pounds of yeast cost $4.78 at Sam's.  This is 128 packets of yeast.  This reduces the cost of yeast from forty-five cents to four cents.    2 1/4 teaspoons  equals 1 packet of yeast.

Pineapple Cake Squares

• 1 1/4 cup brown sugar, firmly packed
• 3/4 cup sugar
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 2 eggs, beaten
• 1 15 1/4 ounce can crushed pineapple, in its own juice
• 1 cup chopped pecans or walnuts
• 1 can sweetened condensed milk
• 1/2 cup butter

Stir together 3/4 cup brown sugar, sugar, flour, baking soda and salt.
Mix in eggs and crushed pineapple until well combined.
Spread batter into greased 15x10x1 inch jellyroll pan.
Mix 1/2 cup brown sugar with 1/2 cup nuts.
Sprinkle over batter.
Bake in preheated 350 degree oven for 20 minutes or until cake is golden brown.
Heat sweetened condensed milk and butter until boiling.
Reduce heat and simmer for 3 minutes.
Remove from heat and add remaining 1/2 cup nuts.
Pour milk mixture over cake.
Cool completely before cutting.

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Smothered Pork Chops

 

 

  

 

• 1 cup all-purpose flour
• 1 tablespoon onion powder
• 1 tablespoon garlic powder
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 4 center-cut pork chops
• 1/4 cup vegetable oil
• 1 large onion, sliced
• 1 cup water
• 1/2 cup buttermilk
•  chopped fresh flat-leaf parsley, for garnish

 

Mix flour in a shallow platter with onion powder, garlic powder, salt and pepper.
Dredge pork chops with the seasoned flour.
Shake off the excess flour.
Heat a large saute pan over medium heat and add oil.
Place the pork chops in the pan in a single layer and fry for 3 minutes on each side until golden brown.
Remove the pork chops from the pan and add onions.
Cook until translucent.
Remove from pan.
Sprinkle 1 tablespoon seasoned flour into the pan drippings.
Mix the flour into the fat and brown.
Pour in the water.
Let the liquid cook down for 5 minutes to reduce and thicken slightly.
Stir in the buttermilk to make a creamy gravy.
Return the pork chops and onions to the pan, covering them with the sauce.
Reduce heat and simmer for 35 minutes or until the pork is cooked through.
Season with salt and pepper and garnish with chopped parsley before serving.

Printable Recipe

 

Lemon Bread

A moist zesty lemon bread that's flavor is enhanced with a lemon sugar glaze.

 

• 1 1/2 cups all-purpose flour
• 1 cup sugar
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 2 large eggs, beaten
• 2/3 cup milk
• 1/3 cup vegetable oil
• 1 1/2 teaspoons lemon zest
• 1/2 teaspoon lemon extract 
• lemon syrup  (recipe follows)

 

Combine flour, sugar, baking powder and salt in large bowl.  

Beat eggs, milk, oil, lemon zest and lemon extract together in medium bowl.

Pour egg mixture into flour mixture.

Stir until just combined.    

Pour into prepared pan.
Bake in preheated 350 degree oven for 55 to 60 minutes or until skewer inserted in center comes out clean.

Using a skewer, poke  holes in the hot bread, piercing all the way to the bottom.

Drizzle the hot lemon syrup over bread before you remove it from pan. 

Cool on wire rack for 15 minutes. 

Remove bread from pan and cool.
 

Lemon Syrup

• 1/3 cup sugar
• 1/4 cup lemon juice

Combine sugar and lemon juice in saucepan.

Cook over medium heat.
Stirring constantly for 5 minutes.

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Buttered New Potatoes

 

• 2 pounds new or very small red potatoes
• 1/2 cup of butter
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 cup chopped fresh parsley

 

 

Add the butter, salt and pepper to a small saucepan and melt butter over low heat.

Scrub the potatoes and peel a strip away from the center of each potato.

Add potatoes to the saucepan, cover, and cook over low for 25 to 30 minutes.

Sprinkle the potatoes with the parsley.

Serve hot.

No need to add water.  Potatoes are 80% water.  As they cook they will release water into the butter to create a sauce.

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Southern Coleslaw

Southern Coleslaw

 

1 small head cabbage, finely shredded 2 carrots, finely shredded 2 tablespoons onion, minced 1/2 cup mayonnaise 1/3 cup white sugar 1/4 cup milk 2 tablespoons lemon juice 2 tablespoons white vinegar 1/4 teaspoon celery seeds 1/2 teaspoon salt 1/4 teaspoon black pepper Mix cabbage, carrots, and onion in a large bowl. Mix mayonnaise, sugar, milk, lemon juice, vinegar, celery seed, salt and black pepper in a separate bowl until smooth. Pour dressing over cabbage mixture and mix thoroughly. Cover bowl and refrigerate slaw at least 2 hours. Mix again before serving. A bag of shredded cabbage and carrots may be substituted for cabbage and carrots. Printable Recipe