Showing posts with label Bacon Fat. Show all posts

Friday, February 14, 2014

Texas Style Chili

Texas style chili, made with a roast, loads of sweet and hot peppers, stewed and Rotel tomatoes and beef stock and beer if you like, heavy on cumin and chili powder and thickened with a slurry of masa harina.

Texas Style Chili

I think the major differences in Texas style chili over what most of us know as chili, is that it is most often made from chopped beef off of a whole roast, like a braising roast, or even venison, rather than ground beef, or heaven forbid, chicken. There are more chilies, whether they are reconstituted dried, powdered or chopped fresh, and it's heavier in cumin and chili powder for heat and never, ever beans cooked in.

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Wednesday, November 6, 2013

Brown Sugar Chicken with Bacon

Brown Sugar Chicken with Bacon - my take on the popular three ingredient chicken, made with boneless, skinless chicken breasts, dredged in a seasoned brown sugar and wrapped in bacon.

Brown Sugar Chicken with Bacon

I know that by now you've probably seen the three ingredient chicken recipe floating around Pinterest and Facebook. It uses chicken, a packet of dry Italian dressing and seasoning mix with brown sugar. It's quite a tasty recipe as it stands, very easy and everybody seems to really enjoy it.

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Friday, October 4, 2013

Cajun Cabbage Stew

Cajun Cabbage Stew - a stew of ground pork or beef, andouille sausage, cabbage, the trinity of onions, bell pepper and celery, potatoes and carrots, in a chicken or beef broth base with Rotel tomatoes.

Cajun Cabbage Stew

There isn't anything Earth shattering about this stew. It's just a good ole belly filling stew for cabbage lovers like me, and in fact, if you add in a little bit more broth in the second stage of cooking, you'll have a perfectly acceptable cabbage soup. I've used a variety of meats - andouille, ground beef, ground pork, Italian sausage, chorizo and even leftover brisket, but I like the ground beef and andouille combo the best.

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Tuesday, January 29, 2013

Ham and Bean Soup

Ham and bean soup, made with a ham hock or ham bone stock, a mixture of veggies and Navy pea beans.

Ham and Bean Soup

The soup photos I ended up with for my post don't really give justice to the beauty of this soup, and of course, the soup was long gone before I uploaded the shots I took. I can assure you of one thing though. This soup is divinely delicious! It was gone in no time at our house and I was left with that wish I had more feeling.

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Thursday, November 15, 2012

Southern Style Turnip Greens with Salt Pork

Southern style turnip greens, stewed with salt pork, beef base, a bit of sugar and cider vinegar. Serve with cornbread and pickled onions and pass the hot pepper sauces at the table.

Southern Style Turnip Greens

Now that fresh, already cleaned and chopped greens are so readily available, I find that despite the fact that The Cajun doesn't like greens, I can still get fresh greens in my diet a little more often.

Taking away the cleaning process really helps to speed things up, though you do pay a bit of a premium for the convenience, of course.

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Tuesday, November 6, 2012

Southern-Style Fried Potatoes

Southern style, smothered fried potatoes with onion, are cubed peeled russets, that are first steamed, then pan-fried in bacon drippings to crisp and turned, resulting in a tender inside, but with crispy outer edges.

Southern-Style Fried Potatoes

Literally every area of the country has some form of pan-fried potatoes. For those of us in the south, potatoes cooked with this method are sometimes known as a Southern style hash brown, mostly by commercial producers, because we've mostly just called them soft-fried potatoes, fried potatoes or smothered fried potatoes.

These are somewhat similar to my cast iron Skillet Potatoes - a simple Deep South take on Potatoes O'Brien, due to the inclusion of bell pepper (and sometimes mushrooms if I have them), the major difference being the type of potato used and the method of preparation.

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Saturday, April 17, 2010

Baked Spaghetti from Trisha Yearwood

A perfect potluck casserole, this one feeds a crowd! Using a basic tomato based spaghetti meat sauce as a base with layer of spaghetti noodles & cheese, finished with a cream soup topping.

Baked Spaghetti

Baked Spaghetti is a fantastic meal for any day, but most especially for feeding a crowd, making it perfect for potlucks, church suppers and social events.

This one has been a favorite around my house ever since the first time I made it. It comes from the cookbook Home Cooking with Trisha Yearwood {affil link}, another favorite, and it is simply delicious. Check out the Hot Corn Dip I made from the new cookbook and the Warm Feta and Artichoke Dip I made from her first cookbook too while you're visiting.

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Thursday, December 10, 2009

Southern Creamy Butter Beans (Large Lima Beans)

Large lima beans, or butter beans as we refer to them in my part of the Deep South, have a lovely creamy texture, and with this mix of seasonings, are just pure comfort food.

Creamy Butter Beans

Good old-fashioned, creamy butter beans, are a southern favorite for sure!

Not to be too confusing, Southerners refer to both large and small lima beans as butterbeans, although there is also butter peas to consider too, a smaller pea-shaped cousin, and a pea that is actually a bean and not a pea, akin to other Southern peas, such as lady cream and zipper, and that some Southerners also call butter beans ... but not to be confused with buttered peas which is a whole 'nother thing - just to confuse the rest of the world, as we Southerners love to do.

Whew! You just gotta love The South.

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Tuesday, May 26, 2009

How to Render and Use Bacon Fat

Ahhh, yes... Bacon Fat.

Now this, my friends, is a true staple of the southern kitchen in my little ole humble opinion and it is a rare southern household that doesn't have a Mason jar or grease pot full of this hanging around the stove or in the fridge.

Course lots of times we cook with bacon, so we use both the bacon and the rendered fat from the bacon. Yum - nothing like bacon. Bacon fat just adds so much flavor to cooking it is impossible to match with any other fat, even butter, and y'all know I love butter.

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