Southern Recipes
6 recipes
Southern Braised Collard Greens
Collards braised low and slow with a smoked ham hock, onion and red pepper flakes until the leaves go soft and the pot likker turns rich. Cider vinegar goes in at the end to cut the fat.
Skillet Cornbread
Unsweetened Southern cornbread, all cornmeal and no wheat, poured into a preheated buttered cast iron pan so the crust sets on contact and comes out crunchy.
Shrimp and Grits
Stone-ground grits simmered slowly with milk and butter until loose and creamy, topped with shrimp cooked in bacon fat with garlic, lemon, and a little hot sauce for the pan sauce.
Pimento Cheese Dip
The Southern spread: sharp cheddar grated by hand so it stays in strands, bound with mayonnaise and pimentos and seasoned with mustard and cayenne. Ready in the time it takes to grate the cheese.
Peach Cobbler
Sliced summer peaches baked under spoonfuls of buttermilk biscuit dough, so the fruit bubbles thick at the edges while the topping stays craggy and golden.
Black-Eyed Pea Salad
Black-eyed peas tossed with diced bell pepper and celery in a sharp sweet-sour vinegar dressing. It improves in the refrigerator, so it is worth making the day before.