Living 2 Eat |

In the South, your culinary skills are quickly defined based on how well you can make this legendary dish.   Countless variation exists, and I will attempt to post many of them as this is one of my all time favorite meals.

A funny story…   Bubba Mills from Okeechobee, Florida lived several doors down from my dorm room at Palm Beach Atlantic University.   His mother sent back a huge pot of chicken n’ dumplings one weekend.   Everyone came and ate, including a few guys from the North who never heard of this dish.   Well, one of the guys had something odd looking in his scoop of food and Bubba quickly identified it as the chicken heart, everyone wanted to see it.  Bubba considered it a delicacy and quickly stabbed it with a fork and ate it!    Did I forget to mention that Bubba’s mother made this dish using a truly fresh chicken!

Old Timey Chicken n’ Dumplings

1 Whole chicken

Salt and Black Pepper

Cut the chicken into quarters and place in a pot and cover with water. Simmer the chicken until tender. When the chicken is tender, add the salt and black pepper to taste.

Dumplings:

2 cups of flour

3 tablespoons of baking powder

1 teaspoon of salt

3 tablespoons of lard or shortening

1 egg, beaten well

1 cup of whole milk

Sift together the flour, baking powder, and the salt. Cut in the lard or shortening and mix in the egg and milk. Drop the dumplings by spoonfuls into the pot of chicken and broth and cook for 15 minutes or until the dumplings are done.

NOTE:  stir carefully as you do not want to break apart the dumplings.

Growing up, I loved school lunch days with Salisbury steak.   My mother never cooked it, and I am not sure why.   To this day, if Salisbury steak is on the menu… I am going to order it!

After a quick Google search, I find that Salisbury steak was invented by an American physician, Dr. J. H. Salisbury (1823–1905) and the name was in use by 1897.  H. L. Mencken reported (in 1945) that the name was used to replace “hamburger steak” during World War I as a political euphemism.

If you were inviting me over for dinner, I would ask that you serve this dish with mashed potatoes and little green peas… and I would hope to wash it down with multiple glasses of sweet tea!

Salisbury Steak

1 1/2 lbs of ground beef

1 cup of chopped onion

1/2 cup of cooked rice

1/4 tsp of black pepper

1 egg

1 3/4 cups of sliced fresh mushrooms

2 tbsp of Worcestershire sauce

1/2 tsp of salt

2 - 13 3/4 ounce cans of beef broth

3 tbsp of water

2 tbsp of cornstarch

Combine first five ingredients then divide into six equal portions. Shape each into a 1-inch thick patty.

Coat a skillet with a vegetable oil and cook the patties about five minutes on each side. Set aside and keep warm.

Add the mushrooms to the skillet and cook for three minutes. Then add the Worcestershire sauce, salt, and beef broth. Cook for another ten minutes. Return the patties to skillet, cover, and simmer for 15 minutes. Place the patties on a platter and keep warm.

Combine the water and cornstarch and add to broth mixture, stirring well. Bring mixture to a boil and cook one minute more. Serve over patties.

The roots of this recipe are somewhat unknown; however, I am told that it took first place in the Illinois State Fair.

Bourbon Pecan Pork Roast

2 lb rolled pork roast

1 tbsp olive oil

1/4 tsp salt

1/4 tsp pepper

1/4 tsp garlic powder

1/4 cup pecan pieces

1/4 cup bourbon

3 tbsp brown sugar

Preheat oven to 325F.

Heat oil in large skillet over medium heat; brown roast on all sides. Put meat on rack in roasting pan, sprinkle with garlic and pepper. Cook 30 minutes, add pecans to the oil in skillet and cook over medium heat 1 minute and remove.

Combine bourbon, sugar and salt; add to frying pan and boil until sugar dissolves, and bourbon reduces slightly, 1 - 2 minutes. After meat has cooked 30 minutes, begin basting with bourbon sauce. Cook until meat thermometer in center reaches 160F, about 30 minutes.

Five minutes before meat is done, sprinkle with pecans.

411 – According to “All About Pork”… the loin roast comes from the area of the pig between the shoulder and the beginning of the leg.  It is sold either bone-in or deboned. Loin roast can be rolled and tied with string. Loin roasts with a bone tend to be juicier and more flavorful, but the bone can make carving a bit tricky.Loin roast is sometimes confused with tenderloin. Despite the name similarity, they are not one in the same. A loin roast is typically sold in pieces weighing between 2 to 4 pounds (the tenderloin is a smaller, long cut that usually weighs about a pound). The term roast simply refers to a large cut of pork.

For more pork information, click here.

I have spent time in restaurant kitchens as both chef and helper, including a stint in kitchen hell — cooking pizza eight hours a day while a nearby jukebox blared the Bee Gees and Donna Summer. Yes, that’s how I spend the summer of 1978. I even had to wear a polyester apron! I’ve also cooked in one restaurant where no one I knew made enough money to eat there.

Chef Rick

Chef Rick’s Southern Cooking

Southern Style Pork Spare Ribs

4 pounds pork spare ribs
1/4 cup honey
1/4 cup ketchup
1/4 cup red wine vinegar
1/4 cup orange juice
2 garlic cloves, minced
1 tablespoon Tabasco sauce
1/2 teaspoon salt

Heat spareribs and enough water to cover to boiling in 5-quart saucepan over high heat. Reduce heat to low; cover and simmer 1 hour or until ribs are fork-tender. Drain.

Meanwhile, heat honey, ketchup, vinegar, orange juice, garlic, Tabasco sauce and salt to boiling in 1-quart saucepan over high heat. Reduce heat to low; simmer, uncovered, 5 minutes or until mixture is thickened.

Preheat grill to medium or preheat oven to 450 degrees F. Place ribs on rack on grill or in broiler pan. Brush ribs with honey mixture. Cook 20 minutes or until heated through, brushing occasionally with honey mixture and turning once.

NOTE:  Chef Rick has an awesome website, click here!

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Today, the United States is one of the world’s leading pork-producing countries. The US is the third largest exporter, trailing only long-time world leaders Denmark and Canada. The United States’ production accounts for about 10 percent of total world supply.   All About Pork

Wisconsin State Fair’s

Peachy Mustard Pork Chops

Yield: 4 Servings

4 top loin pork chops

1/4 cup peach preserves

1/3 cup honey mustard

2 tbsp lemon juice

 Stir together preserves, mustard, and lemon juice. Grill chops over a medium-hot fire, turning occasionally and basting with sauce, until done.

 NOTE:  If you have extra sauce leftover, DO NOT eat or add to pork chops as it has been exposed to raw meat.   Be careful not to cross contaminate — return cooked meat on a fresh clean plate (not the one having contained the raw meat).

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This recipe won the blue ribbon at the 1988 Texas State Fair.

French Pork Chops Baked With Cabbage

8 loin pork chops — no bone, and not thinly cut

3 lb cabbage, finely chopped (8c)

3 tbsp butter

1/2 cup finely chopped green onions

3 tbsp oil

1/2 cup dry white wine

1 cup heavy cream

6 quarts water

Parmesan cheese — grated

Dry bread crumbs

Freshly ground black pepper

Salt

Bring water, salt to a bubbling boil, add cabbage for 5 minutes. Drain.

In a 10-12 inch skillet, melt 2 tbsp of butter over moderate heat. When foam subsides, cook the onions and garlic, stirring constantly for 3 - 4 minutes, or until they are soft.

Stir in the cabbage, 1/2 tsp salt and a few grindings of pepper, cook stirring frequently for 5 minutes, or until almost all of the moisture in the pan has evaporated, and then set aside.

Season pork chops with salt and pepper. Melt 1 tbsp of butter with oil over moderate heat. Brown chops about 3 minutes on each side. Then set them aside.

Pour off almost all fat from skillet, leaving only a thin film on the bottom. Add the wine and boil rapidly until color is golden brown and wine has reduced to 1/4 cup.

Mix the reduced wine into the cabbage. Spread about 1/2 of the cabbage in the bottom of a heavy flameproof casserole at least 4 inches deep, large enough to hold 6 chops in single layer, chops on top of cabbage.

Add another layer of cabbage, more chops, finish with rest of the cabbage. Preheat oven to 350F.

In a small saucepan scald the cream by heating it over moderate heat until tiny bubbles form around the edge of the pan. Pour the hot cream over cabbage and pork. Then cook in oven 1 hour with cover on dish. Remove cover, sprinkle cabbage with cheese (layer from side to side). Then put crumbs over cheese.

Bake casserole for 30 minutes longer or until the top is browned and crusty. Then serve.

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I have had more compliments on this chicken than anything else I cook. The crust is crispy, and the meat is tender and juicy. I hope you enjoy it too!

Chef Rick

Chef Rick’s Southern Cooking

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Rick’s Southern Fried Chicken

1 whole chicken, cut into 9 pieces or 2 pounds boneless, skinless chicken breasts

1/2 cups buttermilk
2 cups self-rising flour
3 to 4 cups vegetable shortening
2 teaspoons salt, divided
I teaspoon pepper, divided
1 tablespoon poultry seasoning

Place buttermilk in a l-gallon plastic bag. Mix buttermilk with 1 tsp. salt and 1/2 tsp. pepper. Pour over chicken in bag and seal. Marinate for at least 2 hours or overnight.

Measure flour, 1 tsp. salt, 1/2 tsp. pepper and 1 TBSP. poultry seasoning and place in a large double paper bag. Place half the chicken pieces in the bag and shake to coat. Remove the chicken from the bag, shaking off excess flour. Place chicken on wire rack and repeat with the remaining chicken.

Spoon out enough shortening to measure 1 inch deep in skillet. Heat to 350 degrees. Place chicken pieces, skin-side down, into the hot oil. Cook for five minutes, lift with tongs to see if chicken is cooking evenly; rearrange if necessary. Continue cooking until chicken is evenly browned, about five more minutes. Turn chicken with tongs and continue cooking until brown all over, about 10-12 minutes longer.

Remove to wire rack placed on top of a baking sheet.

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Illinois State Fair Award Winning…

Oven Barbecued Pork Roast

Yield: 12 Servings

3 lb boneless rolled top loin - pork roast

3 large garlic, sliced

1 tsp pepper, coarsely ground

1/4 tsp whole sage, dried

1/4 tsp whole thyme, dried

Vegetable cooking spray

1 cup onions, sliced

1/2 cup chicken broth

8 oz tomato sauce

1/4 cup chili sauce

1/4 cup Heinz ketchup

1/4 cup cider vinegar

1/4 cup lemon juice

3 tbsp Worcestershire sauce

2 tbsp brown sugar

2 tsp Dijon mustard

1/4 tsp paprika

1/4 tsp red pepper

If roast has visible fat, untie strings and trim off fat. Replace and tie string at 2″ intervals. Cut deep slits in roast and insert garlic.

Combine pepper, sage and thyme; rub over surface of roast. Coat a non stick skillet with cooking spray; place over medium high heat until hot. Add pork roast and brown on all sides. Add onion and sauté until tender.

Add chicken broth, bring to a boil. Transfer to baking dish. Bake roast, uncovered at 350F for 30 minutes.

Combine tomato sauce and remaining ingredients in a medium saucepan. Bring to a boil over medium heat; pour over pork roast. Bake an additional 35 - 45 minutes or until meat thermometer inserted in center of roast registers 160F.

Slice roast; serve with sauce.

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You will immediately note the following… this recipe is not endorsed by your cardiologist, nor is it suitable for those who are lactose intolerant.  However, it is representative of its roots, from the heartland of America, the state of Wisconsin.  This recipe was a winner at the Wisconsin State Fair.  

Easy Dairyland Casserole

Yield: 8 Servings

3 tbsp butter, divided

1/3 cup scallions, sliced

1 dash Worcestershire sauce

8 oz cream cheese, softened

8 oz noodles, cooked & drained

1 1/2 lb ground round

16 oz tomato sauce

1/2 cup sour cream

1 cup cottage cheese

Preheat oven to 350F.

Butter 2 quart dish. In large skillet, melt 1tablespoon butter. Brown beef. Add scallions. Add tomato sauce and Worcestershire. Combine cream cheese, sour cream, and cottage cheese.

Place 1/2 noodles in bottom of dish. Cover with cheese mixture. Pat remaining noodles on top of cheeses. Top with beef mixture. Bake 20 minutes.

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This is an all time favorite that has appeared on American tables for decades.  Simple, delicious and suitable for a crowd.

Pepper Steak

1/2 cup butter

2 lb beef steak, cut in strips

1/4 tsp garlic salt

1/2 cup onions, chopped

2 green peppers cut in strips

1 lb tomatoes, canned

1 beef bouillon cube, crushed

1 tbsp cornstarch

1/4 cup water

3 tbsp soy sauce

1 tsp sugar

1 tsp salt

In skillet, melt butter. Add beef strips and sprinkle with garlic salt. Sauté, stirring occasionally until browned.

Remove meat from pan; add onions & peppers, sauté for 2 minutes. Return meat along with tomatoes and bouillon.

If using round steak, simmer 30-40 minutes. Blend cornstarch, water, soy sauce, sugar and salt, add to meat mixture to thicken, stirring constantly.

Cook 2 additional minutes. Serve over rice or mashed potatoes.