Category: cornbread & hushpuppies
|January 21, 2019||Posted by Wendy Perry under cornbread & hushpuppies, published, soups, stews, chilies chowders and such, sweet potatoes|
Crispy-on-the-outside and moist-in-the-middle, these hushpuppies featuring NC sweet potatoes are the perfect side dish for this clam chowder (or any bowl of your favorite soup). Great on a brunch table, too!
|January 21, 2019||Posted by Wendy Perry under bacon & belly, cornbread & hushpuppies, fish & shellfish, published, soups, stews, chilies chowders and such, sweet potatoes, wendy's signature recipes|
Don’t wait until fall to cook up a pot of this flavorful creamy clam chowder. And be sure to fry up a batch of Sweet Potato Hushpuppies to enjoy alongside it too.
|January 4, 2019||Posted by Wendy Perry under cornbread & hushpuppies, Mindless Mutterings from the Teacher's Lounge, published|
Want to wow your company next time you serve spaghetti? Then make up a batch of these crispy crunchy Parmesan & Green Onion Cornbread Crisps! Who says you must only serve traditional bread when you can have these instead?
|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
Peas are such a simple food… they don’t need much fuss’n with, and can be fixed in all sorts of ways. Cook simply with some country ham pieces. Ladle up a cup of the pot likker from their cook’n. Add some cornbread and call it supper! Top with stewed tomatoes or homemade tomato jam!
Whirl up for some right tasty hummus. Or make what we call “Carolina Caviar” for porch sit’n or tailgate’n which we will be doing soon!
To make this rather southern “dip,” you can cut up fresh veggies like peppers and tomatoes and onions and shake in some hot sauce, or just stir in some prepared salsa and “doctor it up” for a simpler version. I like to stir in some thicker tomato based BBQ sauce for a tasty surprise too. I like to serve mine with pork rind dippers as you’ll see here at this big reception I did long ago, but just serve with your own favorite chip!
Any way you use them, North Carolina field peas are just good eats. And right now is prime pea pick’n season. Load your freezer with all sorts of great peas to enjoy throughout the coming seasons, until it is time to load up again next summer.
You will need to blanch them before freezing, but that’s really easy to do. You will find several methods to do that here, at the National Center for Home Food Preservation’s site!
So run along to your local farm or farmers’ market and pick up PEAS! Beautiful peas in all shapes sizes and beautiful colors! Cook some cornbread, pour a glass of iced tea, and plop yourself down in that rocking chair on the porch… enjoy these dog days of summer before they are gone.
I rocked many a mile with my mama and grandma…. shelling peas on my grandma’s porch… back in the day, before pea shelling machines stole that “joy” from us. Who else has those memories? I remember my mama saying… “you will be glad you shelled those peas when we are eating them this winter” to which I defiantly declared… “I’d just as soon not eat a pea as to have to do this right here” as any young girl wanting to go play would say. But you know what, those WERE “the days.”
And oh how I’d give ANYthing… to go back and have those days again… with my mama, my Ma Hocutt, and the sounds of peas falling into those metal pans and my sore little thumbs. Anybody care to join me?