From the classic southern fried Peanut butter and Banana sandwich, to your Bacon-burger and Chili Cheese Fries! Alls welcome here! (I will yet have to drop a picture and starting recipe here, so bear with me!)

Collard Greens with Bacon Recipe

Chef's tip: don't overcook the bacon. It should be barely brown around the edges and still somewhat raw-looking in the middle.

Ingredients

4 strips thick-sliced bacon, sliced crosswise into 1/2-inch pieces
1 small yellow onion, chopped
2 garlic cloves, minced
2 Tbsp sugar
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
Several dashes hot sauce
1/4 cup apple-cider vinegar
2 pounds collard greens, stems removed, sliced into 3-inch-wide strips (can substitute kale or chard)
1 cup chicken broth (or water)*

Method

1 Heat a large skillet on medium heat. Cook the bacon in the skillet until it just begins to brown around the edges, stirring occasionally. Add the onions and cook until they have softened and are just starting to brown.

2 Add the garlic, salt, pepper, sugar and hot sauce. Cook until the garlic becomes fragrant, about a minute. Add the vinegar, bring to a simmer, and cook until the amount of liquid is reduced by half, stirring and scraping up any browned bits from the bottom of the pot.

3 Add the collard greens and the chicken broth (or water) and bring to a simmer. Reduce the temp to medium-low. Cook, stirring occasionally, until the collard greens have wilted and have lost their brightness. Season to taste with additional vinegar and hot sauce. Serve with some of the pan juices from the pan.

Serves 6 to 8.

[Note: You can omit the bacon and use a ham hock if you'd prefer]

Deborah's Louisiana Fried Spicy Cabbage

{Lord, it's got BACON!}

Ingredients:

2 pounds finely diced cabbage
1 pound finely chopped bacon
1 medium onion
2 tablespoon Red Pepper Flakes
1/2 teaspoon salt (optional)
1/2 teaspoon black pepper

Instructions:

Fry bacon until crisp and well browned.
Add chopped onion and stir until limp.
Add pepper flakes, cabbage, salt & pepper.
Stirring well so that all the cabbage is coated.
Cover and cook over low heat until cabbage is limp and tender.

Easy Stove Top Candied Sweet Potatoes

Ingredients:

3-4 large sweet potatoes
2 cups of white sugar
1 stick of butter (not margarine)
2 teaspoons vanilla
2 teaspoons bourbon (optional)
dash of nutmeg and cinnamon

Instructions:

Peel and slice potatoes.
Rinse well.
Use a clean dish towel to pat dry.
(This is IMPORTANT!). Put the potatoes in a pot and pour remaining ingredients over potatoes.
Cover with a tight fitting lid (or aluminum foil).
Cook on a very low flame 45 minutes to an hour until the potatoes are tender and syrup forms.

Cole's Curried pork

Ingredients:

2 lbs of pork steaks cut into 1-inch pieces,
1 & 1/2 tablespoons of curry,
4 medium onions, sliced lengthwise,
3 cloves of fresh garlic (minced),
Salt & Pepper to taste,
1 tablespoon of corn starch,
1 can of low sodium chicken broth or three cups of chicken stock,
3 tablespoons of olive oil

Instructions:

Sauté garlic in olive oil for one minute and then add sliced onions.
Sauté for five minutes stirring the mixture constantly.
Add pork and cook for five minutes or until pork appears to be done. Don't overcook!
Add curry and continue to stir for a few minutes.
Add a little salt and pepper.
Stir in the chicken broth or stock and simmer until hot or add it warmed.
Add 1/2 cup of cold water to corn starch, stir and gradually mix into pot stirring to mix well.
The corn starch will thicken the sauce to a nice consistency.
Allow pot to simmer for approx. 10 minutes.
Serve over rice.

Makes 4 portions.

---------------------------------------

Stuffed Pork Chops

Ingredients:

8 pork chops
3 cups bread cubes
1/4 cup diced celery - sautéed lightly
1 cup chopped oysters
1/2 cup oysters liquor
1 cup diced onions
1 cup crabmeat
2 eggs
salt and pepper to taste

Instructions:

Combine all dry ingredients with crabmeat, oysters and eggs.
Mix as you would any bread stuffing.
Place about 1 cup of stuffing between 2 pork chops and bake in a greased baking pan.
Bake at 350 degrees for 25-30 minutes.
Serve with a brown sauce.

----------------------------------------

Pork Stew

Ingredients:

2 lbs each of pig feet, pig ears, pig tails
1/4 cup cider vinegar
1 onion (chopped)
1 pkg. onion soup mix
Crushed red pepper (optional)

Instructions:

Wash pig feet, ears, tails.
Place in a large pot, cover with cold water and add onion and vinegar.
Bring contents to a boil and add onion soup mix.
Cook on medium until tender, (about two hours).
When tender, cook in open pot to reduce liquid, (cook down).
If desired, add a flour/water paste to thicken (make gravy).
Serve with rice, greens, sweet potatos, and sweet cornbread.

----------------------------------------------

Simmering Sausage Cabbage

Ingredients:

6 to 8 Slices of Bacon
3 Italian Sausages
Salt & Pepper
Cayenne Pepper
1/2 tablespoons Garlic
1 large Onion
1 large Cabbage
14 ounce can of chicken broth

Instructions:

Fry several slices (6 to 8 slices) of bacon in a cast iron skillet.
Remove bacon when crisp.
Drain drippings so that one table spoon's worth remains in skillet.
Remove sausage from casing and fry in bacon drippings for 4 min.
Insert one large chopped onion.
Season with salt, pepper and chopped garlic.
Sauté for about 10 min.
Place shredded cabbage in skillet.
Add cooked bacon strips.
Season with cayenne to taste.
Mix all ingredients in skillet.
Add 14 ounce can of chicken broth, cover and bring to boil.
Reduce to simmer until cabbage is wilted.
Remove cover, simmer for about 45 min until broth is reduced.
Serve hot.

Mississippi Red Beans

Ingredients:

1 pack of red kidney beans
3 teaspoons bacon drippings
4 cloves of garlic (chopped)
2 large ham hocks (raw, not smoked)
1 onion (chopped)
1 bell pepper (chopped)
1 package of sausage (preferably spicy)
salt
pepper
cayenne or red pepper

Instructions:

Place beans in container with just enough water to cover.
Soak for 2 hours or until beans begin to plump and wrinkle.
In large pot, place the soaked beans, chopped garlic, bacon drippings, ham hocks and about 3 1/4 cups of water.
Bring to a boil.
Then, reduce heat and let simmer for one hour and thirty minutes or until the meat of the ham hocks begin to loosen from the bone.
At this point, add chopped onion, chopped bell pepper and sausage.
After, add salt and black and red peppers to your liking (because of the bacon drippings and ham hocks, only a moderate amount of salt is needed, the peppers depend on your tolerance of spicy food).
Turn up heat and bring to boil.
Then reduce heat and let simmer for another hour.
Let sit for about 15 to 20 minutes and then your ready for some "good ole red beans".

Comments: The secret to good, thick "bean gravy" is not to add any more water after the first three cups. Serve with rice and enjoy! And don't forget the cornbread.

Red Beans and Rice

6 to 8 servings
Ingredients

Red or kidney beans, picked over and rinsed -- 1 pound
Bacon, chopped -- 3 slices
Onion, finely chopped -- 1
Green bell peppers, finely chopped -- 2
Celery, finely chopped -- 4 stalks
Garlic, minced -- 4 or 5 cloves
Stock or water -- 1 quart
Smoked ham hock -- 1
Parsley, finely chopped -- 2 tablespoons
Thyme -- 2 teaspoons
Bay leaves -- 2 each
Cayenne pepper -- pinch
Salt and pepper -- to season
Hot cooked rice -- 6 cups
Scallions, thinly sliced (optional) -- 1 bunch
Tabasco or Crystal hot sauce -- to taste

Method

Place the beans in a large pot and add water to cover the beans by a few inches. Set aside in a cool place and let soak for 12 to 18 hours.

Heat the bacon in a large, heavy-bottomed pot over medium-high flame until the bacon is lightly crispy and renders most of its fat. Add the onions, peppers, celery and garlic and saute until cooked through and the onion is translucent.

Drain the soaked beans and add them to the pot, along with the stock or water, ham hock, parsley, thyme, bay leaves and cayenne. Bring to a boil, then reduce heat to medium-low, cover and simmer for about 1 1/2 hours

When the beans are tender and creamy use a large spoon to smash some of them against the side of the pot to thicken the sauce a bit. Season to taste with salt and pepper and simmer for another 5 minutes or so.

Stir in half the scallions and serve the beans over portions of rice. Sprinkle servings with the remaining scallions and serve with hot sauce for seasoning.

Variations

Meats: Make red beans and rice a whole meal by adding chopped ham, tasso or andouille sausages to the simmering beans during the last 30 minutes of cooking. Or you can cook the meat separately and serve it on the side. Sauted pork chops are a popular accompaniment.

To make your beans even richer, stir 4 tablespoons (yikes! try 1 Tbsp) of melted butter into the beans just before serving.

Creamy Cheese Grits

Yankees should not fear grits ;D All it is is the endo-sperm of a corn kernel.

Ingredients

5 cups water
1 teaspoon salt
2 cups uncooked quick-cooking grits*
Cheddar cheese, shredded (about 1 cup)
Monterey Jack cheese, shredded (about 1 cup)
3 tablespoons butter
1/4 teaspoon pepper

Preparation

Bring 5 cups water and salt to a boil in a medium saucepan over medium-high heat. Gradually whisk in grits; bring to a boil. Reduce heat to medium-low, and simmer, stirring occasionally, 10 minutes or until thickened. Stir in Cheddar cheese and remaining ingredients until cheese is melted and mixture is blended. Serve immediately.
*Stone-ground grits may be substituted. Increase liquid to 6 cups, and increase cook time to 50 minutes.

No-Mayo Coleslaw

Ingredients

1/4 small red cabbage
1/2 small green cabbage
1/2 carrot, shredded
zest of 1/2 lemon
1/4 cup lemon juice
1/4 cup olive oil
1 tablespoon honey
1 teaspoon salt
1/4 teaspoon black pepper

Directions

Remove any tough outer leaves from the cabbage.

Trim the core and any tough stems from the cabbage and thinly slice.

Add to a bowl with the shredded carrot, lemon zest, lemon juice, olive oil, honey, salt and black pepper. Toss to combine.

Serve this right away for more of a salad, or store it in the fridge overnight for a slaw that’s more pickled.

Cajun Dirty Rice, No Livers!

Ingredients:

2 tablespoons canola oil
1/2 large onion, diced (about 1 cup)
1 large green bell pepper, seeded and diced (about 1 cup)
2 large celery stalks, diced (about 1 cup)
12 ounces Cajun style Andouille sausage, quartered and diced (we used Aidells brand)
1 - 2 tablespoons Cajun seasoning (we used 2 because we like an extra kick!)
2 cups Basmati rice
3 cups low sodium chicken broth
1 cup water
2-3 scallions, chopped (for garnish)

Directions:

Over medium-high heat, preheat canola oil in a pot that has a tight fitting lid. Add the onion, peppers, and celery. Saute until they begin to soften; about 3-4 minutes. Add the Andouille and saute for and additional 3-4 minutes. Allow them to heat and caramelize on the edges a bit. Mix in the cajun spices.

Next, add the rice, chicken broth, and water. Bring to a boil (Stirring often). Put lid on and reduce heat to as low as it'll go. Allow to cook untouched for 20 minutes. Remove lid and fluff with a fork.

Eat as is topped with a few chopped scallions.

Don't forget the Tabasco!!

Alton Brown's Creamy Cornbread

Ingredients

2 cups yellow cornmeal
1 teaspoon kosher salt
1 tablespoon sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1 cup buttermilk
2 eggs
1 cup creamed corn
2 tablespoons canola oil

Favorite hot peppers, sliced

Directions

Preheat oven to 425 degrees.

Place a 10-inch cast iron skillet into the oven.

In a bowl, combine the cornmeal, salt, sugar, baking powder, and baking soda. Whisk together to combine well.

In a large bowl, combine the buttermilk, eggs, and creamed corn, whisking together to combine thoroughly. Add the dry ingredients to the buttermilk mixture and stir to combine. If the batter will not pour, add more buttermilk to the batter.

Swirl the canola oil in the hot cast iron skillet. Pour the batter into the skillet. Bake until the cornbread is golden brown and springs back upon the touch, about 20 minutes.

BETTY'S JIFFY CORNBREAD CORN CASSEROLE

1 can cream corn
1 can whole kernel corn (w/juice)
2 eggs
1 box Jiffy cornbread mix
1 cup sour cream
1 can Rotel tomatoes (mild or hot) w/juice
2 c. shredded Colby Jack cheese, divided in half

Combine all but 1 cup cheese. Bake with 1 cup cheese sprinkled over the top, at 350°F until top is lightly browned.

Spicy Pinto Beans

2 Tbsp bacon fat
2 sliced scallions (about 1 cup)
1 clove garlic
1 (16 ounce) can pinto beans, rinsed and drained*
3/4 cup coarsely grated monterey jack cheese or 3/4 cup cheddar cheese (about 3 oz.)
1 tablespoon minced fresh cilantro or 1 tablespoon parsley
1 tablespoon chili powder
salt & freshly ground black pepper

*or cook a batch with this recipe Bonus points for using a crock pot while you sleep.

Directions:

Place scallions and garlic in a food processor or blender, and Process until scallions and garlic are finely chopped.

In pot, melt bacon fat, add beans (all but 2 ladles, set aside), cheese, cilantro, chili powder, salt and pepper.

Put reserved beans and a little juice in a blender/food processor and pulse until smooth. Add back to pot. Add herbs.

Serve with chips

Tomato Gravy

First time I've seen this.

Ingredients:

4 tablespoons bacon drippings
4 tablespoons all-purpose flour
2 large tomatoes, cored, peeled, chopped
1 1/2 to 2 1/2 cups cold water

Preparation:
In a heavy skillet heat the bacon drippings over medium-low heat. Add flour and cook, stirring constantly, until medium brown in color. Do not let the flour burn. Stir in the tomatoes and 1 1/2 cups of the water. Cook, stirring occasionally, until reduced and thickened, about 25 to 35 minutes. Add more water as needed.

Ham and Red Eye Gravy

Ingredients:

2 tablespoons margarine
1 slice of ham, about 1/4-inch thick
2 tablespoons strong, brewed, black coffee
4 tablespoons water

Preparation:
Melt margarine in skillet and fry ham until done. Remove ham to a platter and keep warm. Add coffee and water to the fat; bring to a boil. Serve gravy with the ham and grits.
For a large slice of ham or two slices, double amount of liquid.
Serves 2 to 4.

Liquid Gold: 15 Ways to Use Bacon Fat

Also- Bacon Fat - do you use it? How?

Drunken Beans

Ingredients
3/4 pound of dried beans
1 bottle lager beer
2 slices good quality bacon, diced
1/2 medium onion, coarsely chopped (about 1 cup)
3 garlic cloves, finely chopped or pressed
3 to 4 Serrano chiles, finely chopped
1/2 pound crimini mushrooms, sliced
Salt and freshly ground pepper to test
Lime wedges for serving

Method
Soak and cook beans.

Add the beer and simmer for about 20 minutes.

Meanwhile, in an ungreased heavy skillet, over medium heat, cook the bacon until the fat is rendered. Move to a paper some paper towels on top of some newspaper to drain and pour off all but 1 tablespoon of the excess oil. Keep the flame at medium and cook the onion, garlic, and chiles until soft and fragrant, about 10 minutes. If the pan looks like it might burn, then add an ounce of water to loosen the meat bits, and scrub them off with a wooden spoon. Add the mushrooms and cook until soft and wilted. Add the cooked bacon and stir.

Transfer this mixture to the beans, season with salt and pepper to your taste, add more water if you wish, and simmer for 10 minutes to allow flavors to blend. Serve with warm corn tortillas and lime wedges.

Bacon Gravy

6 slices bacon
2 tablespoons bacon grease
2 tablespoons flour
2 cups milk
salt and pepper

Directions:

Preheat a large skillet to medium-hi. Place 6 slices of bacon in the skillet and cook until just under crispy.

Remove bacon from skillet and drain; set aside. Discard all but 2 tablespoons of the bacon grease.

Add flour to grease, and whisk together. Cook for about a minute without burning the flour.

Add milk; whisk together.

Heat until bubbling. Simmer for 5-10 minutes, until sauce starts to thicken.

Meanwhile, crumble bacon. Add salt and pepper (to taste), and bacon to gravy. Allow to simmer until desired consistency.

Serve over biscuits.

Andouille Macaroni and Cheese

Ingredients:

7 to 8 ounces wagon wheels or other small pasta shapes
1 to 2 teaspoons vegetable oil
12 to 16 ounces andouille sausage, thinly sliced
1/2 green bell pepper, chopped
6 to 8 green onions, thinly sliced
2 cloves garlic, finely minced
4 tablespoons butter
1/4 cup flour
1 teaspoon Cajun seasoning
1/8 teaspoon ground black pepper
2 1/3 cups milk
3 cups shredded sharp Cheddar cheese, divided

Preparation:
Heat the oven to 350°. Lightly grease a 2-quart baking dish.

Cook the pasta following package directions. Drain well in a colander and rinse with hot water. Set aside.

In a skillet over medium heat with just enough oil to coat the bottom, cook the sausage with bell pepper until lightly browned and bell pepper is softened. Add green onion and garlic and cook for about 2 minutes longer.

Remove sausage mixture to a plate or bowl. Add the butter to the same pan and heat over medium heat until melted and frothy. Add the flour and stir until smooth. Add Cajun seasoning and pepper. Gradually stir in the milk and cook, stirring, until thickened and bubbly. Stir in 2 cups of the cheese and cook, stirring, until melted. Spoon into the prepared baking dish. Top with the remaining cheese and bake for 20 to 25 minutes, until bubbly and cheese is melted.

Macaroni and Cheese with Bacon

Ingredients:

2 cups uncooked elbow macaroni
1/4 pound bacon
2 tablespoons butter
3 tablespoons flour
1 cup evaporated milk
salt and pepper to taste
1 teaspoon Worcestershire sauce
2 tablespoons grated onion
1 1/2 cups, about 6 ounces, shredded sharp Cheddar cheese

Preparation:
Cook macaroni in boiling salted water as package directs. Drain the cooking liquid into a 2 cup measure. If necessary, add more water to make 2 cups.

Fry bacon; remove to paper towels to drain. Drain off all but 1 tablespoon of bacon fat; add 2 tablespoons butter. Stir in flour. Slowly stir in evaporated milk and 2 cups water. Stirring constantly, bring mixture to the boiling point; season with salt, pepper, Worcestershire sauce, and onion.

Add cheese and continue to heat over low heat until cheese is melted. Add cooked macaroni; mix well. Serve with crumbled bacon on top.

Jack Daniel's Glazed Ham

Ingredients:

4 to 6 pound boneless fully cooked smoked ham half
1/3 cup light brown sugar, firmly packed
1/3 cup Jack Daniel's Tennessee Whiskey
1 tablespoon finely grated orange peel
1/8 teaspoon ground cloves
1/4 teaspoon ground allspice
orange slices, thinly sliced
curly endive, for garnish

Preparation:
Preheat oven to 325°.

On a rack in a roasting pan, roast ham, uncovered, for about 20 minutes per pound, or until a meat thermometer reads 140° F.

Before ham is done, simmer a mixture of the brown sugar, Jack Daniel's whiskey, orange peel, cloves, and allspice over medium low heat for about 15 minutes, or until slightly thickened.

Brush the glaze over the ham about 20 minutes before done.

Serve the ham garnished with orange slices and endive, if desired.

Ingredients

2 eggs
1 teaspoon ground cumin
1/2 teaspoon cayenne pepper
Kosher salt and freshly ground black pepper
2 pounds cube steak, cut into individual steaks
1 cup all-purpose flour
1/2 cup cornstarch
Vegetable oil, for frying
Diced Potato Gravy, recipe follows

Directions

In a medium bowl, whisk the eggs, cumin, cayenne pepper, and salt and pepper, to taste. Add the steaks, stir to coat, and let sit 10 minutes. In a paper bag, combine the flour, cornstarch, a few pinches of salt and freshly ground black pepper. Remove the steaks from egg mixture and put into the paper bag. Roll the top of the bag to close, and shake until the steaks are evenly coated. This may be done in batches. Let the coated steak rest on a sheet tray lined with a rack for 10 minutes.

In a deep, heavy-bottomed skillet add enough oil to reach 1/2-inch up the sides. Heat the oil over medium heat to 370 degrees F. (When a wooden spoon inserted into the oil creates tiny bubbles, the oil is ready.) Fry the steaks, in batches if necessary, flipping only once when color is golden and a poke releases no red juices, about 2 to 3 minutes on each side. Remove to a serving platter and serve with Diced Potato Gravy.

Diced Potato Gravy:

3 tablespoons unsalted butter, divided
1/2 red onion, chopped
1 clove garlic, minced
2 tablespoons all-purpose flour
1 bay leaf
2 1/2 cups beef broth
1 large russet potato, diced into 1/4-inch cubes
Kosher salt and freshly ground black pepper
1/4 cup roughly chopped parsley, for garnish

In a large straight-sided skillet heat 2 tablespoons butter over medium heat. Add the onions and garlic and saute until tender, about 3 minutes. Whisk in the flour, stirring to combine with the butter. Add the bay leaf and broth and bring to a simmer. Cook until slightly thickened, then add the potatoes. Cook until the potatoes are tender and the gravy has thickened, about 8 to 10 minutes. Season with salt and pepper, to taste. Stir in remaining 1 tablespoon of butter and the parsley (or cilantro).

French Fries On Stovetop

This takes a bit of time, since it's a 2-step process, but you can do the first step the night before.

Cut yr spuds to the width ya like (I like thick wedges, more creaminess inside, less dry).

Get a deep pot (it's good to have one that you use only for this, haunt the thrift stores)w/ a lid that fits (minimize spillage, right?).

Pour 3 or 4 inches of Peanut Oil into the pot, since it doesn't smoke at the high temperatures you'll be using.

Once the oil gets hot enough (try putting a drop of water into the oil- if it hisses it's probably the right temp.) carefully put in yr fries (don't overfill). Let them cook for about 3-to-4 minutes, then take them out and place them on a plate covered w/ 2 paper towels.You'll have to do this in about 3 batches (remember to let the oil come back up to temp. after cooking each batch).

Transfer to a container and put in fridge overnight.

Next day, fire up the oil again and put in cold fries. Cook until they float. Round 'em up and enjoy.

P.S If ya want to take the starch out of yr potatoes (not everyone does) before alla this, you can put yr cut fries into an ice-water bath for a few minutes, and the excess starch will sift to the bottom of the container.

In my hometown there was a Mexican guy who had the dab hand with Chicken Wings. He swore all he did was toss 'em in butter and Tabasco, then deep-fry 'em. No one else's wing sauce ever comes close, but this sounds good.

Glad it worked out, the green chili and brandy sound kick-ass!