Pickled Shrimp
Long a staple on the Charleston cocktail party scene, this appetizer is easy to make and very tasty. To sterilize the jar, place it, along with the lid, in a large pot, cover with water and bring to a...
View ArticleScotch Eggs
Scotch Eggs are a favorite hunting, fishing and tailgating breakfast in the South. They’re portable and delicious. 1 pound bulk pork sausage 1 tablespoon fresh parsley, chopped 1 tablespoon grated...
View ArticleFried Dill Pickles
Fried dill pickles started showing up on Southern restaurant menus in the late 1980s. They’re easy to make and are a fun party food. 2 eggs, slightly beaten 1 cup buttermilk 1 tablespoon Worcestershire...
View ArticleEasy Deviled Eggs
Deviled eggs are a sacred food in the South. They date back to Medieval times in Europe, and are a required food at any church supper. 12 eggs 4 quarts water 1/4 cup Mayonnaise 1 tablespoon Creole or...
View ArticleFried Grits
Fried grits date back to the days when “waste not, Want not” was the motto of many folks in the South. They are delicious for breakfast or as an appetizer, served with Texas Caviar on top, or with thin...
View ArticleFried Green Tomatoes
You read the book and saw the movie- now see what all the fuss is about! Fried green tomatoes are traditionally made from tomatoes that didn’t ripen before first frost.. 3 or 4 medium size green...
View ArticlePimento Cheese
Pimento cheese is one of the true joys of Southern food. It is a versatile food, eaten as an appetizer on crackers, as a sandwich on white bread, either plain, toasted, or grilled, and as a burger...
View ArticleShrimp Remoulade
Shrimp Remoulade is one of the classic dishes of New Orleans; boiled shrimp served cold over salad greens with a spicy mayonnaise dressing. The dish can be served as a main course at brunch or as a...
View ArticlePimento Cheese
Pimento cheese is one of the true joys of Southern food. It is a versatile food, eaten as an appetizer on crackers, as a sandwich on white bread, either plain, toasted, or grilled, and as a burger...
View ArticleStuffed Dill Pickles
These tasty appetizers are so simple to make that I have only been able to find one printed recipe for them, in Ethel Farmer Hunter’s Secrets of Southern Cooking (1948). For the best results, make sure...
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