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Refrigerator Pickled Vegetables (Giardiniera) |
Showing posts with label Giardiniera. Show all posts
Showing posts with label Giardiniera. Show all posts
Thursday, May 30, 2013
Tuesday, January 8, 2013
Slow Cooker Mississippi Roast ... My Way
Mississippi Roast, made using a rump or chuck roast, but with my own signature and minus the full stick of butter. A moist, tender and delicious roast with a wonderful gravy and a nice spicy bite.
Slow Cooker Mississippi Roast ... My Way
There's a roast blazing across the interwebs and the world of Pinterest called "Mississippi Roast," and if you google it, you'll find it everywhere. It's the roast that broke the internet.
In the beginning of making this, like most others, I had no idea where the recipe began, or even how the recipe got the name Mississippi attached to it, because best I could figure, somebody who threw it together one day must have just happened to be from Mississippi.
Well, I'm here to set the record straight on that!
Saturday, May 15, 2010
Goober Peas - Cajun Boiled Peanuts
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A southern staple, raw peanuts are boiled in a salty, Cajun seasoned water - stovetop, crockpot or pressure cooker. |
Cajun Boiled Peanuts
♫Sitting by the roadside on a summer's day
Chatting with my mess-mates, passing time away
Lying in the shadows underneath the trees
Goodness, how delicious, eating goober peas.
Peas, peas, peas, peas
Eating goober peas
Goodness, how delicious,
Eating goober peas.♫
Chatting with my mess-mates, passing time away
Lying in the shadows underneath the trees
Goodness, how delicious, eating goober peas.
Peas, peas, peas, peas
Eating goober peas
Goodness, how delicious,
Eating goober peas.♫
"Goober Peas" by P. Nutt and A. Pindar, 1866
Saturday, February 6, 2010
Spicy Crockpot Italian Style Drip Beef for Sandwiches
A nice, spicy beef made in the crockpot with giardiniera and golden peperoncini, finished with sauteed sweet peppers, onions and provolone cheese & passed under the broiler to melt.
Spicy Crockpot Italian Beef
An Italian beef is a sandwich believed to have originated in Chicago, made of thin slices of highly seasoned beef, dripping with meat juices, and served on an Italian roll.
First, let's get this out of the way. Like all regional foods that I prepare and share here on Deep South Dish that originate from other parts of the country, this recipe is not meant to be representative of an authentic or even traditional Chicago style Italian beef in any way, shape or form. It's just a beef roast braised in broth, peppers, onions, and Italian seasonings, that makes a pretty darned good Italian Beef drip sandwich. Let's just agree to settle on calling my sandwich "inspired."
Sunday, January 25, 2009
New Orleans Style Muffuletta
A classic New Orleans Italian sandwich with layers of meat and cheese buried in a thick, dense bread and dressed with olive salad loaded, with olive oil.
New Orleans Style Muffuletta
If you don't like a lot of cold cuts, olives, or olive oil, but especially if you don't like olives, you'll want to skip this post, because the olive salad is the real star of the New Orleans Muffuletta. By the way - there are many ways to say muffuletta - even around here there are predominately two, "muff-uh-LEHT-tuh" or "moof-fuh-LEHT-tuh."
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