Category: condiments & accompaniments
|December 30, 2018||Posted by Wendy Perry under appetizers, bacon & belly, collards and cabbards, condiments & accompaniments, cook'n with NC goodies, cornbread & hushpuppies, holidays & breaks, Mindless Mutterings from the Teacher's Lounge|
Collard Sandwiches have a long history here in North Carolina. They are so tasty, feature some of our finest foods… and you will be the belle of the ball when you take to potlucks or serve at your own gatherings. Just MAKE SOME. It doesn’t get much easier. Sit some out and watch ’em disappear
One of North Carolina’s finest, Krispy Kreme Doughnuts, is turning 80 today! And THAT, my friends is cause for celebration. Those of us lucky enough to have grown up with being fed KK’s in our high chairs are truly blessed. And I’m certain, just better folk because of it.
So many memories of going to the KK on Person Street in Raleigh and swooning by the doughnut-making room window…. and years later, beckoning the call of the “Hot Doughnuts Now” sign aglow! Even today, if passing by, I succumb to that sign!! My car just automatically “hangs a left” into the parking lot. And even though now there’s a drive-thru, I just must go inside…. for the full and complete experience ~ ok, so I just want to watch those morsels of heavenly round fried dough get slowly bathed in a shower of liquid sugar!! Oh lort, is there anything better on earth? If so, I’d just as soon not even know.
(Trivia…. Do you know what year that “Hot Doughnuts Now” sign made its debut? Why that was in 1992!)
There’s even a “Hot Light App!”
My now ‘tween nephew Wyatt was raised “right” as they say… and in the south, that raise’n includes full indoctrination to Krispy Kremes from near’bout the time of birth. I suspect there are probably folks who detoured down Person St. over the years on their way home with their new baby… to celebrate!
I’ve got other Krispy Kreme Koncoctions to share, so stay tuned. But for now, without further ado, I bring to you…. my Krispy Kreme Birthday Sundae “Kake” ~ because who needs “cake” when you can have Krispy Kreme Kroutons, Krispy Kreme Krispy Kookies and Krumbles instead! I’ve been making these things long as I can remember… (mostly just to nibble on) and decided as a birthday present to you, it was high time I passed along this quick little secret!
To make KK Kroutons, snip a few doughnuts with scissors and toast about 1-2 minutes in toaster oven until lightly browned. Let sit for about 5 minutes to let cool and turn krispy! EAT ’em. Or, scatter on ice cream sundaes…. or crumble and scatter on ice cream, on milk shakes…. they’re pretty tasty with a sprinkling of good flaky salt too.
I find them rather tasty with crispy crunchy bacon with coffee in the morn. Put in the comments below what you’d do with them!?!
To make KK Krispy Kookies, just tear doughnuts into about 4 pieces. Roll flat and place pieces into preheated waffle iron. It’s hard to say exactly how long since those things all seem to have a mind of their own… just check after a minute and keep a close eye on ’em or they will burn. Lay out on a plate or pan and let cool. They will crisp up once well cooled! Great alongside ice cream… (you can use them to “dip” in your ice cream). Also yummy with a dab of peanut butter or with your morning yogurt. Let your mind go wild…. or, just eat them as they are!
And a final note… Thank you, Mr. Vernon Rudolph, for bringing us this melt-in-your-mouth simply divine concoction. And thank you for an outstanding fundraising opportunity, that has bought band uniforms and air conditioners for schools, books for libraries… and paid for church needs too! Gosh, it surely would be interesting to see a list of all the many things your doughnuts have helped to fund.
Now go make yourself one of these KKrispy treats…. because we all need to celebrate Krispy Kreme, right?
|January 12, 2014||Posted by Wendy Perry under condiments & accompaniments, garden goodness, Mindless Mutterings from the Teacher's Lounge, salads, slaws and such|
Hey Y’all…. The world’s slowest blogger checking in here in the new year!
I’m telling ya, my Ma Hocutt was so right all those decades ago when she would tell me “when you’re my age, the years just fly right on by.” I AM now her age at that time, and I’m not sure 2013 actually had all 365 days, because it whizzed by so fast, I’m still at about day 237 or so.
The holidaze have been that for me, a pure DAZE. For starters, I woke up Thanksgiving Friday morning to an unidentifiable pshhhhhhhhhh sorta noise. After lying in bed for another 20 minutes, I decided to get up and see what it could be. OMG, I stepped into a couple of INCHES of water, in my kitchen. Talk about waking up f.a.s.t. Before I could utter “what tha h…” my eyes were sucked upwards, where a drizzle was falling out of both ends of the light fixture! Still hearing that noise, now AMPLIFIED, I jump back up the 3 steps and, with dread, follow it… thru my bedroom and bathroom into the big room I call my office….
SQUISHHHHHHHHHH…. Underfoot as soon as I stepped onto the carpet. I turned and went into the big walk-in closet, still following that unnerving sound… and find the ceiling about to fall in, while what appears to be spigots wide open on each end of that light fixture pouring water! Now keep in mind, I came to find all this from arising from peaceful slumber.
Fast. Immediate. Decisions. I ran to the breaker box to shut off Niagara Fails! I sat on the kitchen steps, wanting to SCREAM. CURSE. CRY. But no time for any of that (yet). I hit the jackpot with quick “wake up” calls to neighbors to get a plumber’s name and number. He arrived within 20 minutes. A silly pipe had broke up in the attic (not weather related). While he was on the way, I had to do an online search to locate the number to my insurance company since it was A EARLY and B) a holiday weekend and C) who keeps that no. quickly available (I do NOW)! I hate to jinx all this, but they have been THE BEST. They had folks here within an hour and a half with those ginormous fans (18!) and dehumidifiers (6). It sounded like a jet airplane revving up for takeoff in my house, and I have NO IDEA how (or why) I stayed in the house that first night. I was a nomad (with my newly adopted rescue dog June Bug) for about a week until I told my insurance company “I NEED A HOTEL ROOM!” He kindly obliged and hooked me up with nice folks who found a local hotel that’s pet friendly where June Bug and I stayed for about a week, until all that NOISE was gone, and kitchen was ‘somewhat’ back together. Only 5 little hours of gushing water did a LOT, a WHOLE LOT of damage.
I said all that to say this… my flood happened at THE worst possible time… the start of my “busy season!” Holiday parties and events back to back… but somehow, I made it through and now on the backside, with “RE”construction to commence this coming week. I’m excited about the spiffing up my kitchen will get and will come back to share that soon.
This salad was a big hit at several of the Christmas parties this year… and also last week at a Girl Scout Cooking Class I had fun doing… and again yesterday at Flowers Plantation’s Health and Wellness Fair. I promised folks there I’d get this posted “in the next few days” with a disclaimer of being “THE world’s slowest blogger!” So here it is in record time, my Wondermous Winter Salad.
Cooking what is in season, with local goodies whenever possible and CLEAN and NEKKID… that’s what you’ll find here… because “Undressed Tastes BEST!” This salad of awesomeness makes you feel like you’re doing something SO great for your body and your health, from looking at it, to eating it. And guess what ~ you ARE!
So you want to throw together this beautimous salad? It doesn’t get much easier than this…
WONDERMOUS WINTER SALAD
…with Maple Balsamic Mustard Dressing
Let me start by saying you don’t have to have all of these exact ingredients. Fling open your refrigerator and pantry and see what you have to use for your starter, then grab a few goodies to spiff up just the way you want it! Use different grates, slices, chops, shreds and such for added “personality” to your salad.
The salad in this picture has:
- several kinds of lettuce
- 3 kinds of cabbage (shredded savoy because I like the ‘ruffly look’ along with some fine grated purple for specks of color, and a bit of regular green cabbage, because I had some on hand)
- “Cuties”…. those fun little winter Clementines (these are seedless and so easy to peel, so get your kiddos to do that part)
- pomegranate… because they are pretty, seasonal and add great crunch and texture!
- a handful of sugar snap peas… because I had them in my produce drawer (just do a quick blanch in boiling water for one minute, then drain and cool rapidly with cold water)
- sprouts… because, again, I had some in my produce drawer and it also looks pretty (and why not one more layer of flavor?)
- carrots… long shreds, because of the color, and it’s FUN!
- little cubes of roasted butternut squash… because I had some (sweet potatoes and beets are great too)
- thin slivers of red onion… for flavor and color (cut really thin with my inexpensive $19.95 mandolin)
- a handful of dried cherries (or any dried fruit is good)
- and 3 kinds of seed… sunflower, pumpkin and my FAV, toasted sesame seed!! (I keep a jar by my stove and use almost like salt for added flavor, especially for my personal chef clients that want no added salt)
Just toss everything together, saving a few pretties for garnishing the top like in the picture. Drizzle with dressing as served to keep the salad from flopping and getting all soggy.
MAPLE BALSAMIC MUSTARD DRESSING
Now y’all know by now I do most of my cooking by just THROWing stuff together to come up with something dee-lish on the other side! However, I did try to jot down a few measurements to make this dressing, but please, DO feel free to throw your own ingredients together to suit your fancy. Use what you have on hand. If you don’t have garlic oil, use whatever oil you prefer and have. Use honey instead of maple. Use any kind of mustard you have… I purposefully didn’t note what kind I used so you’ll pick your own. Don’t be afraid. Just throw stuff in a jar, shake your booty (and it) around the kitchen, and have yourself some FUN!
- 1 cup garlic olive oil
- 1/2 cup balsamic vinegar
- 1/4 cup Clementine (or tangerine or orange) juice
- 1/4 cup real maple syrup (or honey or molasses)
- 1 heaping tablespoon mustard
- 1/2 teaspoon sea salt
- LOTS of freshly ground black pepper
Put all into jar and S.H.A.K.E.
Twisted: For an Asian twist, shake in 1 tablespoon sesame oil and toasted sesame seed!
So you’ve never exactly know how to peel and eat a pomegranate? Here’s a quick minute and a half video that will show you how easy it is!
Video from Chatelaine Magazine!
Now, run grab yourself a few of these seasonal goodies before they are gone, and savor the season!
Do come back and tell me all about what you threw in your winter salad…
Happy July y’all…. the world’s slowwwwest blogger dropping by! I’m gonna be ramping things up (yes, I know I’ve said THAT before!) since I’ve been doing so many shindigs lately and have lots of NEKKIDness to share… plus, I’ve been getting requests from clients and their guests for recipes. I don’t keep many recipe secrets and am always happy to share (most), so feel free to ask for others anytime… happy to oblige.
A couple of weeks ago, I had a fun afternoon in the kitchen with a fun family celebrating a high school graduation. Instead of going out to a noisy restaurant to celebrate this momentous event, they decided to have an intimate afternoon and supper at home. They enjoyed playing board games, Wi and other fun stuff. Dad, who hired me, had put together a really special video with snippets of all the important folks in his daughter’s life. I didn’t even know these folks, but that was so heart-warming to see well wishes from around the globe… but I think perhaps most touching were the words of wisdom from her little-bit-older-but-VERY WISE sister. She is one smart cookie! They have an ”international” family of Germans and Japanese… (who says I can’t come up with a crowd pleasing menu?)…. and it warmed my heart to be there in the open kitchen putting together their dee-lish Nekkid Supper while seeing them enjoy each other’s company on this special day!
This is the menu created for their casual family-style meal…
“Pickled” Pickled Shrimp (recipe below)
Toastettes topped with a dollop of Greensboro’s
My Three Sons Pimiento Cheese garnished with fresh chive from my garden and topped with a dollop of cherry preserves
Eastern North Carolina Cotton Honey-Mustard Slaw (recipe below)
As requested, REALLLY Cheesey Taters... so I made some…
“The Bestest Cheesyest au gratin ‘taters EVER!” …
with Gruyere, Jarlsberg, and Fontina topped with Asagio!
(AMAZING and I think the BEST I’ve ever made!!!)
“Crispy Toastettes with Honey Carrot Butter”
Skillet Seared Beef Tenderloin Medallions with sides of
“Mushroom Menagerie Marsala Gravy” along with
Whipped Horseradish Cream, and…
Fresh herbed chicken tenderloins
…sauteed in browned butter
Dessert was left warm in the oven… an ooey gooey Chocolate Pudding Cake!
I hope you’ll enjoy, and call me if you’d like to enjoy life’s celebrations at home instead of out in a busy…loud and noisy… impersonal restaurant! We can even do an interactive party if you wanna roll up your sleeves and throw-cook with me!
Wendy’s Almost Famous “Pickled” Pickled Shrimp!
What to throw together...
- about 2 lbs. jumbo sweet North Carolina Shrimp, peeled/de-viened with tail on
- 1 jar NC's Mt. Olive Sweet 'n Hot Pickled Peppers WITH juice
- 1 pint jar Pierce Foods Watermelon Rind Pickles WITH juice
- 1 pint jar Pierce Foods Okra Pickles, DRAINED
How to throw together...
- Cook Shrimp. I prefer to steam in microwave or stove top vs. boiling as steaming keeps the good flavor and nutrients IN the shrimp instead of boiling them out into the water!
- Place cooked shrimp into non-reactive container. Pour peppers with juice, watermelon rind pickles with juice and DRAINED okra pickles over shrimp. Toss well. Refrigerate and chill. I like to do this a minimum of 8 hours before serving for the juices to "pickle" the shrimp and get nice and cold.
- Pierce Foods is a shop I frequent at the Raleigh Farmers' Market. If you go by there, tell Mr. Pierce I sent you. If not in this area, you can sub any similar products, but try to buy LOCAL and from your area farmers' market too!
Don't be alarmed with the color change to a yellowish tint. That simply means the pickle juices are "pickling" the shrimp just as you want to happen!
The reason I drain the okra pickles is because that juice is twangy and I want my pickled shrimp to be sweet.
What to throw together...
- Cabbage and/or other similar greens
- any kinds of radishes
- spring onions-red onion-sweet onions…any sorts of onions or combination
- and any other nekkid veggies you'd like!
How to throw together...
- A variety of cuts makes this slaw pretty and far from boring. I thinly slice cabbage into ribbons... cut turnips into matchsticks, make long wide shreds of carrots using a vegetable peeler, slice/dice radishes and throw in thinly sliced red onions and chopped green onions (white and green parts).
- Just at serving time, throw in a heap'n help'n of chopped cilantro. This not only gives the slaw a pretty and vibrant punch of green, but throws in one more level of flavor... and THAT is rarely not a good thang!
The fun thing about this slaw is it can be whatever you want it to be... and can throw in any old things you wanna. If you have some of these nekkid ingredients on hand but not others, fix it anyway. This is a great way to clean out that produce drawer with those tidbits of this and that... not enough on its own, but perfect with thrown together with sister veggies.
Wouldn’t you love to make memories around your supper table at home… instead of a noisy restaurant with strangers?
It was my pleasure Robert… thanks to you and your happy family!!