Wednesday, December 29, 2010

A Southern Lady's Guide to Your New Year's Dinner



I can hardly wait for New Year's Day! It not only is a new start to a fresh year, but the meal itself is steeped in tradition! We have our tried and true menu. Fried Hog Jowl (it is like bacon but not smoked) this is for health. I will cook a big pot of mixed greens (collards, turnip greens and kale). The leaves of the greens look like folded money. With that said we eat greens to make sure we have plenty of money in the new year. And last but not least we eat black eye peas for luck. This tradition started during Sherman's march to the sea. The union soilders destroyed all the crops and storehouses except for the dry corn and black eyed peas since this was thought to be food for the livestock. The confederate soilders felt lucky to have it.

Now that I have taught you what to eat, I think I should warn you of things you should not eat on New
Year's. First on my list is crayfish or lobster. They walk backwards...you want to go forward, not backwards in the new year.  Second, stay away from the chicken wings. I know it is hard with all the bowl games, but you don't want your luck to fly away. And last but not least, no matter what chick-fil-a says eat no chicken. Chickens scratch the ground and you want to look to the future, not dig up the past.

I hope that clears up any questions you may or may not have had. No matter what your New Year's traditions are remember the most important tradition is sharing it with the ones you love!!!

God Bless and Happy New Year,
Karen

Tuesday, December 28, 2010

With Christmas Behind Us


We can start preparing for 2011.  Jesse will turn 2 on Friday and Saturday we will begin a new year.  I certainly hope this one doesn't fly by as fast. I will do my best to prepare a New Years Day dinner as close to traditional as possible.  I can't get Hog Jowl here and Doug or the boys won't eat greens so I find some really thick cut bacon and cabbage (some steamed and some coleslaw) and black eyed peas.

I love collard greens...the guys refuse to try them :(

Super crispy hog jowl...sure wish I had some this year.

Wednesday, December 22, 2010

Red Velvet Cake

One of my favorites.  I have never met anyone who doesn't like it.  I have a simple recipe that came from a community cookbook my mom gave me when I was 16.  I bake one for each Pastor (Senior, Assistant and Youth) and for Irene and us. This year the tradition went a little further.  I met a customer on Monday that also loves to create for gifts and she told me she has not had a Red Velvet since her best friend died several years ago.  I asked her is she could come back on Tuesday.  She said she could, so I made her a cake too.  It was a very interesting experience.  I wrote her out a Christmas card and told her how much God loves her. I had to keep my word even if I had to stay up to Midnight to do it.
She did come by to get it and she seemed a little surprised I went through with my promise. Today she brought the pan back with a card or appreciation. Her name is Linda. I'll never forget her face. I hope to talk to her throughout the next year.
I have found Wal-mart to be a very fertile planting ground.

A note from Linda


Cake Recipe
2 1/2 cups all purpose flour
1 1/2 cups sugar
1 cup buttermilk
1 1/2 cups oil
2 eggs
1 tsp vanilla
1 tsp soda
1 tsp white vinegar
1 oz bottle red food color

mix everything together accept the vinegar and soda.  After mixing well pour the vinegar into the soda and mix gently into the batter. Bake (in either 9x13 pan or 2 - 9 inch pans) at 350 for about a half an hour for round pans and 40 min for 9x13 pan.  Or until tooth pick comes out clean.

Frosting:
1 stick butter (softened)
1- 8 oz package of cream cheese
1 - 16 oz box of powder sugar
1 tsp vanilla
optional 1 cup chopped pecans

Beat butter and cream cheese together till fluffy.  Slowly add powder sugar.  When fully consumed beat in vanilla.  Pecans can be put in the frosting or on top.

Monday, December 6, 2010

Sheppard's Pie



I used a recipe from Gordon Ramsey, because I had to substitute ingredientsit added my own pzazz,  I little too much garlic (if that is possible) but very good none the less. Below is my adapted version of the dish.

Ingredients:
Servings: 4 Filling

  • 1 lbs extra lean ground beef (or lamb)
  • 2 tablespoons olive oil
  • 1 large onion, grated
  • 1 large carrot, grated
  • 4 garlic cloves, finely minced
  • steak season
  • 1 cupcooking Sherry 
  • cup of chicken stock
  • rue for gravey

Mashed Potatoes

  • 1 1/2 lbs potatoes, peeled and sliced
  • water
  • 1/2 teaspoon salt
  • 1/2 cup milk
  • 2 tablespoons butter
  • salt
  • 1/2 cup chicken broth
  • salt (to taste)
  • 3 tablespoons parmesan cheese (grated-for mashed potato topping) 
  • 4 ounces grated extra sharp cheddar
  • 4 tbls sour cream 

Directions:

Prep Time: 30 mins
Total Time: 50 mins
  1. Prepare the mashed potatoes:.
  2. Place potatoes in a pot, add enough water to cover, add salt, cook for 15 minutes or until tender when pierced with a fork. Drain potatoes and mash. Add milk, broth and butter to the mashed potatoes. Add cheese and sour cream. Season with salt, then beat till fluffy and creamy
  3. Prepare the filling:.
  4. Add 2 T grated Parmesan cheese. Cover, set aside, keep warm while preparing beef.
  5. In a large skillet, heat olive oil, stir fry beef until no longer pink. Drain off excess grease. Add onion, garlic, and carrot and stir fry for 3 minutes.
  6. Add sherry and broth and cook for 1 minute. When the broth begins to boil add rue.  Mix quickly to avoid lumps. Taste and adjust seasoning.
  7. Transfer beef to a deep dish.
  8. Spoon mashed potato on top of beef. Sprinkle with 1 T grated Parmesan cheese. Fluff with a fork to create peaks.
  9. Bake in a 400° F oven for 20 minutes till light brown and bubbly
I used a cast iron skillet so it went from stove top to over.  


Original recipe 

Ingredients:

Servings: 4

Filling

Mashed Potatoes

Directions:

Prep Time: 30 mins
Total Time: 50 mins
  1. 1 Prepare the mashed potatoes:.
  2. 2 Place potatoes in a pot, add enough water to cover, add salt, cook for 15 minutes or until tender when pierced with a fork. Drain potatoes and mash (I prefer using a ricer). Warm the cream and butter then add to the mashed potatoes. Season with salt, then beat with a wooden spoon or hand beater for 1 minute until fluffy. Do not overbeat or it might turn gummy.
  3. 3 Prepare the filling:.
  4. 4 Add 2 T grated Parmesan cheese. Cover, set aside, keep warm while preparing beef.
  5. 5 In a large skillet, heat olive oil, stir fry beef until no longer pink. Drain off excess grease. Add onion, garlic, and carrot and stir fry for 3 minutes.
  6. 6 Add worcestershire sauce, tomato paste, thyme and rosemary, cook for 1 minute. Add wine and simmer until wine has almost evaporated. Add the broth and simmer for 5 minutes or until sauce has thickened. Taste and adjust seasoning.
  7. 7 Transfer beef to a deep dish.
  8. 8 Spoon mashed potato on top of beef. Sprinkle with 1 T grated Parmesan cheese. Fluff with a fork to create peaks.
  9. 9 Bake in a 400° F oven for 20 minutes or broil until top is brown.