Today at noon, I'll be a guest on Wiseheart Woman's blogtalkradio podcast. The host, Lisa Capehart and I will be talking about "New Healthy" alternatives to Thanksgiving food favorites. "New Healthy" Food Ideas for Thanksgiving Podcast Go to Wiseheart Woman's…
One thing I love to do is make pies, including my own pie crust. A homemade pie crust with lard has a flavor and texture so superior to a store-bought crust and is so easy to make, that I never even think of buying one. If you have cold butter (and/or lard), flour, salt, and sugar, you can have a pie crust dough ready to put in the refrigerator in 10 minutes.
If you live in the South, you have probably had your share of muscadines and scuppernongs, our native wild grape. They are fragrant, juicy and sweet. Like pears or apples, the muscadine signals Fall in the South. They are my inspiration this week for a Southern Fall Muscadine Cocktail.
Today, Piccalilli Pepper Relish is still a great way to use up all those sweet and hot peppers that start overflowing in July and August. It has a sweet and sour tanginess that is great as a condiment for pork roast or fried chicken, or greens. Like any good relish, you can also put it on hot dogs and in deviled eggs. You can really use it as a table condiment the same way you use salsa or ketchup.
Foraging and cooking dandelion greens is a Southern tradition from way back. It's very much a part of the Appalachian Scots-Irish tradition of picking "potherbs" to serve as a salad or boiled up with a bit of salt pork. Especially in Spring, dandelions and other wild greens can be the first things to sprout in the yard, making them easy to forage.
Baja-style fish tacos have become increasingly popular over the last 10-15 years. The grilled fish wrapped in tortillas make a great summer dinner. When it's cold out and the hubby isn't too keen on getting outside to grill, we make a Southern version - Baja-Style Fried Catfish Tacos with slaw.