Category: cook & eat nekkid

Smoky Okra Fries with Cinnamon Honey Drizzle

fresh okra roasted and dusted with smoked paprika, crunchy salt and drizzled with hot cinnamon honey

Fries and a burger, ho hum. Flip a switch on those boring fries by serving okra! Easy to make and best when hot, these smoky okra fries are still tasty at room temperature. Add the sweet and savory honey drizzle over these crispy fries—woo hoo!

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Buttered Wilted Cabbage with Pepper & Caraway Seed

Buttered Wilted Cabbage with Pepper & Caraway Seed

Blanching tender cabbage is a great way to preserve nutrients and get vivid color! And don’t you love having a farm fresh side dish ready in 10 minutes?

Featured in Carolina Country Magazine November 2020

I.Love.Cabbage.

I cannot think of one way I do not love me some cabbage!  It’s so versatile and it such a great side dish for most anything.  It’s quick to prepare… and budget friendly too.  

With cabbage, usually “less is more.” It brings so much of its own flavor to the table you really don’t need to do much to it.  Like this recipe.  It’s as simple as blanching till tender, but still has a little “bite” to it.  A bit of crushed red pepper and caraway seed… and of course some butter, and you’ve got yourself a mighty fittin side.  It’s just right to round out your meal with my Bacon Stuffed Pork Loin with garlicky apple cider gravy and Rustic Herbed Dressing with apples and cheddar.  This meal just hollers “FALL!” and would be nice for something different featuring pork on your Thanksgiving table this year.

Put all these goodies on your grocery list so you’ll have on hand to cook up this comforting fall feast soon. Then come on over to my facebook community and share your comments!

 

Buttered Wilted Cabbage with Pepper & Caraway Seed

Blanching tender cabbage is a great way to preserve nutrients and get vivid color!  And don’t you love having a farm fresh side dish ready in 10 minutes? 

Course: Side Dish
Cuisine: American, Farmers Market, Garden Goodies, Southern
Keyword: cabbage, side dish
Author: Wendy Perry
Ingredients
  • 8 cup chicken broth
  • 1 large head savoy cabbage
  • 1 teaspoon crushed red pepper
  • 2 teaspoons caraway seeds
  • crushed black pepper
  • 6 tablespoons butter
Instructions
  1. While bringing broth to a boil in large pot, cut cabbage into wedges and discard core. Tear by hand into 1”-2” pieces.  Add to boiling water. Stir and blanch for 1 ½to 2 minutes; drain and reserve broth for soup.

  2. Put cabbage back into hot pot. Toss with seasonings and butter to melt.  Taste and add salt as needed. Serve warm. 

Recipe Notes

Note: I save the core and simmer in the discarded broth for a delicious soup stock.
Don’t toss all that flavor! When cooking, save parts of vegetables for making the best soup base, sauces and gravy. Toss scraps into a freezer bag and add to it until you have accumulated a goodly amount and have time to make. Goodies to save are vegetable broth (like drained from this cabbage) along with leaves and core, onion and garlic peels, celery ends, corn cobs, carrot ends and peel, potato scraps, and fresh herb stems. Freeze in ice trays or small containers for adding flavor to all sorts of dishes!

Don’t throw away those watermelon rinds!

Carolina Gold Oil drizzled Salted Watermelon Rind

Stop… Don’t throw that watermelon rind away! Throw this together… Bogue Sound Watermelon Rind drizzled with Carolina Gold Oil! Great for nibblin, appetize’n… or on top of your tacos, hot dogs, salads and more.

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…the banana sandwich

Banana Sandwich with Duke's Mayonnaise

…the banana sandwich.
bread. duke’s mayonnaise. ripe banana. yum.

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Peas and Carrot Fritters… with lemon-dill yogurt tzatziki

Peas and Carrot Fritters With lemon-dill yogurt tzatziki

Spring has us thinking peas and carrots! But not just any peas and carrots. We’re hungry for crispy fritters, with a zesty Greek twist.

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Honey Baked Ham Salad …with wilted caraway slaw and rye croutons

Honey Baked Ham Salad With wilted caraway slaw and rye croutons

Ready for something traditional with a nontraditional twist? Impress your table of Easter guests with this eye-catching ham salad. Or jazz up your leftover ham and skip the boring ham sandwich!

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Grilled Eggplant with Blueberry Mustard Vinaigrette …and how to freeze eggplant

Grilled Eggplant with Blueberry Vinaigrette & Stone Ground Mustard

Grilled eggplant drizzled with blueberry mustard vinaigrette and fresh herbs

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Scratch-Made Fire & Ice (Dilled) Pickled Peppers

Scratch-Made Fire & Ice Pickled Peppers

Many of us have made traditional “fire and ice” pickles using store-bought dill pickles. Our twist is a fast way to use those summer peppers that seem to come from every which way all at once … no processing, just refrigerate, eat and share. This recipe doesn’t require exact amounts, so you can make brine and use any amount of peppers (or other vegetables) you have.

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Grilled Southwestern Romaine Salad with NC Shrimp

Grilled Southwestern Romaine with North Carolina Shrimp

Let your grill do the work on this one… dressed up or down as you’d like, grilled southwestern romaine with NC Shrimp is as quick a side as you can fix … but watch it closely, it is ready in a flash!

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Butterbean Hummus

 

 

Published in Carolina Country Magazine July 2019

Hummus is one of those things we southerners didn’t grow up eating… at least in my neck of the woods! As for international cuisines, Italian was about the limit of our exposure. We surely didn’t know of any Middle Eastern/Mediterranean concoctions. It has only been in the last decade or two we started learning of such, and took a liking to it.. at least some of us.  You would have never opened up a southern lady’s pantry and found chick peas sit’n there on the shelf to fix something with. 

I’m not a chick pea fan. I tried. Just not the pea for me.  But I do like the idea of hummus, so like my pimento cheese, had to create a recipe of my own that suits my fancy. 

My mostest favorite bean is the butterbean.  I’m the butterbean cook’n queen to a lot of friends and family… some even pay me to cook some for them. At all our meal events, it is expected I cook some for my nephew Wyatt. 

I especially those little tiny ones. But they are the hardest to shell, and Lord, I did shell many a bushel of butterbeans on my grandma’s porch on hot summer days… back in the day!  Children now have no idea what they missed.  I hated it at the time, but now… oh, what I would give for more of those days, in locally hand-made rocking chairs, with mama and grandma, shelling beans.  I didn’t have sense enough to know at the time we were making memories that are still with me today. And they tasted so much better too, knowing the toil and strife that went into shell’n those butterbeans.

A few years ago, I decided to throw some butterbeans in my processor with some stuff, and make myself some hummus… butterbean hummus!  So without further ado, I share with you, my southern gal’s version of hummus… 

Butterbeans make great hummus, but do know that any of our summer field peas make great hummus too!  Who needs a chick pea?  And what are they anyway?  

Butterbean Hummus

We do love our butterbeans here in NC. Did you know you can use those, or any of our tasty summer field peas, to make hummus? Just say no to canned garbanzo beans when gardens and farmers’ markets overflow with beans and peas. (FYI, it’s the butter that makes this hummus extra creamy!)

Course: Appetizer, Snack
Cuisine: American, Farmers Market, Garden Goodies, Southern, Summer Food
Author: Wendy Perry
Ingredients
  • 3 cups fresh or frozen butterbeans
  • 2 cups chicken broth or water
  • 6-8 cloves fresh garlic
  • 1/2 cup loosely packed chopped cilantro
  • 1 cup toasted sesame seed*
  • 1 cup toasted pine nuts
  • 4 tablespoons butter, softened
  • 1 teaspoon salt
  • 2/3 cup olive oil or other preferred oil (I use garlic oil)
Instructions
  1. Cook butterbeans in broth until almost done, but still a bit firm and green. Drain and cool.

  2. Set aside a few nuts for garnish.

  3. Put butterbeans into food processor bowl and add remaining ingredients. Process on high, pausing to scrape down sides, until nice and creamy. Garnish with a drizzle of oil and a scattering of toasted pine nuts.

  4. Serve at room temperature with crackers, celery sticks or your favorite dippers! Will keep up to a week in the refrigerator.

Recipe Notes

*Note: Find the best buy on toasted sesame seeds at Asian grocers. You can also substitute store-bought tahini if a creamier hummus is preferred.

Dilly Grilled German Potato Salad Packets

Dilly Grilled German Potato Salad Packets

This Dilled Grilled German Potato Salad will be a “go to” side for your cookouts and gatherings. Make ahead and stack in fridge to throw on a hot grill… sensational side in only 15-20 minutes!

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It’s Asparagus time… Spring Green Veggie-Pasta Salad with Citrus Vinaigrette

Spring Green Veggie-Pasta Salad with Citrus Vinaigrette

It’s Asparagus time… and here is a simple way to put this bright-in-color-and-flavor salad on your spring table!

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