Posts Tagged by north carolina

OINKERS Biscuits Recipe… a little south in YOUR mouth Barbecue Sandwich Biscuit Bites with BBQ Gravy Dip

Oinkers!! …“South In Your Mouth” skillet Barbecue Drop Biscuits
with BBQ Gravy Dip   ©Wendy L. Perry, Inc.
(feel free to publish and share with credit please)

OINKERS… Best Southern Biscuit Winning Recipe

Recipe By:  Wendy Perry

Yield:    About 4 dozen snack-size biscuits.

For the whole Biscuit Day story… scroll on down below this post!

It’s tailgate time, and all across America, particularly around the south, that means it’s time to EAT…BARBECUE!  Stadium parking lots are bustling with football fanatics who need tasty, yet quick and easy treats for themselves and guests.  BBQ restaurants thrive and the long lines of “tailgate traffic” waiting for drive-through BBQ has already begun.  BUT, if you swing by your local BBQ establishment the day or two before game day, you can toss these biscuits up faster than you can sit in that line on your way to the game… and grin as you zip on past those folks on your way to your pigskin party! Oinkers! are the perfect nibbler to pair with your favorite cold beverage and much easier to juggle than a sandwich, not to mention way more fun to eat. These are great warm or at room temp too… (just be sure to throw in your cooler during game time for safe post-game bites, IF you have any left.)  Instead of messy BBQ sandwiches, surprise your tailgaters with these tasty alternatives… with bread, bbq, slaw and sauce IN the biscuit bite…with some BBQ Dip’n Gravy on the side!  Great for skillet camping too!  Happy Fall Y’all… and GO (insert fav Team here)!

 

OINKERS

Biscuit Ingredients

 

2 cups NC’s Midstate Mills Southern Biscuit® Formula L Biscuit Mix
1/2 cup buttermilk
1/4 cup vinegar based BBQ Sauce (eastern NC Style-I use George’s)
1 teaspoon crushed red pepper (or to taste)
1 Tablespoon sugar
1 pinch salt
few dashes black pepper
few shakes hot sauce (NC’s Texas Pete preferred)
1 1/4 cups  firmly packed eastern NC barbecue, snipped with scissors if in big pieces
2/3 cups chopped slaw (yours or purchased)

BBQ Gravy Ingredients

1 bottle of your favorite vinegar based BBQ Sauce-I use 1/2 George’s original and 1/2 George’s Special sauces
1 Tablespoon brown sugar (if using a BBQ sauce that has no sweetener)
OR…use one of our many great “Western NC Style BBQ” sauces for a thicker dip!

 

To make BISCUITS:
Preheat oven to 425.  Place cast iron skillet into oven to preheat.

In mixing bowl, combine all biscuit ingredients.  Gently fold mixture until blended.  Drop by heaping teaspoon size mounds onto hot greased cast-iron skillet. Mounds should be near, but not touching each other.  Quickly place skillet back into oven.  Bake about 9 minutes until tops are lightly browned.

To make GRAVY:

Pour 1 bottle of your favorite vinegar based BBQ sauce into heavy-bottomed saucepan.  Bring to a boil; reduce to rolling simmer and continue cooking until reduced into thick sauce.  Or, use your own recipe and reduce as well.  If you use a sauce with little to no sweetener in the ingredients, add about 1 tablespoon per bottle (or per 1-2 cups of sauce) of any one of the following:

  • Honey
  • Brown sugar
  • Molasses

Serve biscuits, warm or at room temp, with BBQ Gravy in bowl for dip’n!

 

©Wendy L. Perry, Inc. (feel free to publish and share with credit please

For printable recipe, click here!

Chestnuts roasting on an open fire… Fun Fall NC Festival!

 

 

 

Looking for a fun #culinaryadventure day trip from the Triangle area? Head over to High Rock Farm in Gibsonville on 11/4 where YOU can roast chestnuts over an open fire, sample goodies made with chestnuts and bring some home too! Here are a couple of pics… a blast from my past when I went in 2012! Details on their FB page. You’ll enjoy the beautiful historic home (open to tour) and farm (Est. 1807). I’m sure the festival has grown a lot since I visited! And you can take your doggie too…

“Come enjoy the day on the farm with food trucks, a variety of vendors, bounce house, historic house tours, hayrides, live music, and of course chestnuts roasting on an open fire!
Tickets ($8 a person) maybe purchased online or at booth day of event. This is a rain or shine event
Dogs welcomed but must be leased. 
So head to Gibsonville and have a roasty toasty nutty good time!! 

Peach on the Atlantic Beach Pie!

 

Pie.  This pie. My “ugly” pie.
My delicious ugly pie.
Atlantic Beach Pie.
PEACH on the Atlantic Beach Pie!

You’ll want to make my Peach on the Atlantic Beach Pie… it might be ugly… and weepy (read the story), but the damn good taste makes up for all that.

 

 

 

 

 

 

 

 

 

 

 

 

 

No matter what you call it, this pie has deep roots in the “SOBX” area of North Carolina. Referred to by some as the South Outer Banks, the geographic area stretches for about 85ish miles… from the Cape Lookout/”Down East” areas on the upper end down to the Shackleford Banks/Bogue Banks area on the other… with the most familiar areas including beaches of Carteret County (“Crystal Coast area”) down south along with a few ports on the intercoastal waterway. The most well known towns and townships in this region are Harkers Island, Beaufort, Morehead City, Atlantic Beach, Emerald Isle and Swansboro.

Those of us fortunate enough to have part time happy places in these “South Outer Banks” or live on the “Crystal Coast” as permanent residents are blessed, and are surrounded with a whole lot of land and sea culinary offerings, steeped in a history of its own.

Like this pie.

Ever since Chef Bill Smith at Crooks Corner in Chapel Hill introduced hundreds to his version of the vintage Atlantic Beach Pie a few years back at a Southern Foodways Alliance event, nearly every culinary magazine and blogger has made and written about it, or created their own version.  It’s a yummy pie, and except for the crust, is pretty much one of the few things my mama “cooked”… Eagle Brand Lemon Pie.

The pie is a “descendant” of the Harker’s Island Lemon Milk Pie. The recipe can be found numerous places online, but I highly recommend you get yourself the Island Born and Bred Cookbook where you will find it and so many other local recipes handed down through generations.

Harker’s Island North Carolina’s history, culinary and otherwise, in this tasty cookbook!

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

This book is a collection of Harkers Island food, fun, fact and fiction compiled by the Harkers Island Methodist Women! You will love the recipes and history scattered about this book that was featured in Good Housekeeping’s “Cookbook Corner.” And if opportunity presents itself, be sure to grab tickets to one of Core Sound Museum‘s dinners with some of these recipes… oh my gosh!  The local food is lovingly prepared by ladies of and supporters of the museum, and you’ll not find any better meal along the crystal coast!  As I finish writing this today, they are busy preparing for tonight’s sold out supper and disappointed I couldn’t go this time as I’ve done in the past. Just take a look at the menu… and drool!

So, back to the pie!

Now I’m a citrus love’n gal, but not especially fond of lemon. Give me lime, and especially orange! I alway order my sweet tea with orange… and now most of my friends do the same. Even if I just get ice water when out, “no lemon, orange please!” is my order.  Most places have some, definitely those that have a bar, and are usually happy to oblige.

Since the original version was made with just lemon and most of the remakes use that or lemon-lime combination, I’m thinking to myself… “Self, why not add some ORANGE in there too?”
So that’s exactly what I did.  And unlike most newer versions, I stayed true to the original with a meringue, although you can use fresh whipped cream, which will work equally as well on this pie.

But I added to my twist on the pie!  Fresh.Juicy.North.Carolina.PEACHESohhhh la LA!  Such a great pairing with this tangy citrusy filling.
So… here’s Wendy’s version of Atlantic Beach Pie… with the bonus of North Carolina peaches tucked in as an added surprise!  Without further adieu… Peach on the (Atlantic) Beach Pie!
Do make one to enjoy, and run on back over here and tell me what you think?

P.S.  When I was making my test and final versions of the pie for Carolina Country Magazine, it was a terribly hot and humid week here in North Carolina. I was nearly weeping myself at the weeping pie meringues. And my ugly pies! I can’t shoot THAT thing to put in the magazine!
So I threw it out for conversation on my facebook community and personal page too… to get everybody’s consensus on weeping meringue. It was 100% votes FOR weeping… with folks calling them “little droplets of gold,” and “I thought all good pies weep” to “it reminds me of my grandma’s pies.” Even the staff at the magazine where I took one of my “ugly” test versions agreed and asked, “don’t ALL good pies weep?”
I agree with all those sentiments, so if your pie meringue weeps, don’t let it make you weep! It’s supposed to be that way… right?

Here’s my weepiest pie!  It doesn’t make me sad, how about you?

You’ll love my version of this vintage Atlantic Beach Pie… made with a surprise of juicy North Carolina peaches nestled inside.

Peach on the Atlantic Beach Pie
In recent years, a revival of the vintage Atlantic Beach Pie has occurred. We created our version of the recipe by using a combination of citrus juices (not just one), a little zest, and snuck in a surprise layer of NC peaches. Enjoy!
Course: Brunch, Dessert
Cuisine: North Carolina Goodies, Southern, Southern Desserts
Servings: 1 pie
Author: Wendy Perry
Ingredients
  • 1 1/2 sleeves saltine or Ritz crackers, or combination
  • 4 tablespoons butter softened
  • 4 tablespoons brown sugar
  • 4 eggs, separated
  • 1/2 cup fresh squeezed juice, (lemon, lime and orange mix)*
  • 1 14 ounce can sweetened condensed milk Eagle Brand preferred
  • 1 cup chopped North Carolina peaches
Meringue
  • 4 egg whites, room temperature
  • 1/2 teaspoon cream of tartar
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 5 tablespoons sugar
Instructions
  1. Preheat oven to 350 degrees.


  2. Roughly crumble crackers into bowl. Knead in butter and sugar until crumbs stick together, breaking up any large pieces of cracker (but not into dust). Press into 8-inch pie dish and chill for 15 minutes. Bake about 16 minutes until the crust starts browning.


  3. Beat yolks, juice and zest into condensed milk.


  4. Scatter peaches over crust; cover with the filling.


  5. Whip egg whites and tartar until soft peaks form. Add vanilla, salt and sugar, one tablespoon at a time until stiff peaks form. Spread over filling and bake about 18 minutes.


  6. Chill at least 6 hours before serving.
Recipe Notes

*One large lemon, lime and orange should give you at least a half cup of juice,

Southern Colcannon… get’n my Irish on for a day! (1)

Southern Colcannon with NC Sweet Potatoes

Southern Colcannon featuring North Carolina Sweet Potatoes and Wendy’s Cabbards (collards and cabbage) @ WendysHomeEconomics.com

UPDATE…. my Southern Colcannon and “Cabbards” recipes were published in Our State Magazine in March 2015! This is such a tasty recipe to serve anytime, but just right for adding a southern twist to your St. Patrick’s Day supper table. I am republishing this old fave per requests… I hope you’ll enjoy!

With all the blogs and newsletters filling my inbox with St. Patty’s Day recipes, I got to pondering what I could do to put the “Wendy Twist” on things while throwing some Irish South In Your Mouth. So far as I know, there’s nary a drop of Irish in me, but green IS my favorite color.  Those are (that is) my credential(s) for this recipe.

All my life, I’ve seen “colcannon” but never really paid attention to what that is, so being the Culinary Adventurist that I am, it was time for me to dig deeper… turns out, “DIGging” around was appropriate since this dish involved taters that have been dug up… somewhere…  sometime.

I first turned to a few dictionaries to find out just what such an oddly named dish is made of… and find that to be potatoes, greens (traditionally kale, but cabbage and other greens have come to be used), butter and seasoning.  Bestill me heart, you little Leprechan!  Some of my FAVs… this is a no-brainer for me.  Since I love to sub this for that, and that for the other, I got to it.

Let’s start with the potato part.  Seeing as how I am lucky to live in the heart of sweet potato country here in North Carolina, it only makes sense to me to throw aside plain old potatoes and grab Sweet Taters as I mostly prefer using anytime a potato is called for…  This past week, at my local Piggly Wiggly, I got THE best white sweet potatoes… about the best of ANY colored sweet potato ever to pass my lips… so good in fact I got a whole case of them.  All you have to do is throw some in the oven and bake until nice and soft when squished with a hot pot pad.  (Note: I Dig the Pig, cause they are local folks who buy local NC goodies for their store.)

Next.. cabbage.  I do luv me some cabbage, but even mo’ better are my cabbards.  We’ve cooked those here before… and just so happens I still have plenty of my winter stash in the freezer, so just had to thaw and heat those.

Ahhh… Butter!  A staple in my kitchen.  Not much that makes butter better… except browning! I’ve been throwing browned butter into all sorts of stuff lately, so why not atop my Southern Colcannon too?  And according to the song I found, see below (after creating my recipe), it seems there is supposed to be a butter hole on top!  So there’s your pot ‘o gold.  Toasty, nutty browned butter.  I’m quite certain the fountains in heaven doth flow with luscious browned butter.

As I read more about Colcannon, it seems that it is mostly served with ham.  Yet another staple in my kitchen, it only makes sense to this “Irish for a day gal” that a helping ‘o country ham (from here in North Carolina of course) snuggles up next to my concoction of Southern Colcannon!

Now that, my friends, is my contribution to the day of Irish celebration.  Colcannon is so groovy, it has its own song.
So here you go… tap along.

The song “Colcannon”, also called “The Skillet Pot”, is a traditional Irish song that has been recorded by many artists.

“Did you ever eat Colcannon, made from lovely pickled cream?
With the greens and scallions mingled like a picture in a dream.
Did you ever make a hole on top to hold the melting flake
Of the creamy, flavoured butter that your mother used to make?”

The chorus:

“Yes you did, so you did, so did he and so did I.
And the more I think about it sure the nearer I’m to cry.
Oh, wasn’t it the happy days when troubles we had not,
And our mothers made Colcannon in the little skillet pot.”

The story of its name and the colcannon traditionalists versus “the other group” is rather interesting.  I’ll let you decide if you need to know more… over here!

And on a personal “toot my horn” note, St. Patty’s Day is special for me… because it was on that day in 2005 I QUIT SMOKING!

If you have a Colcannon story or memory to share, please do in the comment box.  Share your recipe too… for Colcannon or how you quit smoking.

Southern Colcannon… get’n my Irish on for a day!

Rating: 51

Southern Colcannon… get’n my Irish on for a day!

What to throw together...

  • baked sweet potatoes, any kind but white used in photo
  • cooked and seasoned cabbards, cabbage or collards
  • roughly chopped scallion, white and green parts (optional)
  • salt and pepper
  • browned butter

How to throw together...

  1. Use about equal parts baked sweet potatoes and greens. Exactness is not important.
  2. Throw baked potatoes into mixing bowl and mash. Fold in greens and mix well. If using, add scallion into mixture and stir to combine. Or, simply add into greens when cooking or heating. Season with salt and pepper.
  3. Make well in serving of colcannon and fill with browned butter.
  4. ENJOY!

Southern Colcannon… get’n my Irish on for a day!

Southern Colcannon with NC Sweet Potatoes

Southern Colcannon featuring North Carolina Sweet Potatoes and Wendy’s Cabbards (collards and cabbage) @ WendysHomeEconomics.com

UPDATE…. my Colcannon and “Cabbards” recipes were published in Our State Magazine in March 2015! This is such a tasty recipe to serve anytime, but just right for adding a southern twist to your St. Patrick’s Day supper table.

With all the blogs and newsletters filling my inbox with St. Patty’s Day recipes, I got to pondering what I could do to put the “Wendy Twist” on things while throwing some Irish South In Your Mouth. So far as I know, there’s nary a drop of Irish in me, but green IS my favorite color.  Those are (that is) my credential(s) for this recipe.

All my life, I’ve seen “colcannon” but never really paid attention to what that is, so being the Culinary Adventurist that I am, it was time for me to dig deeper… turns out, “DIGging” around was appropriate since this dish involved taters that have been dug up… somewhere…  sometime.

I first turned to a few dictionaries to find out just what such an oddly named dish is made of… and find that to be potatoes, greens (traditionally kale, but cabbage and other greens have come to be used), butter and seasoning.  Bestill me heart, you little Leprechan!  Some of my FAVs… this is a no-brainer for me.  Since I love to sub this for that, and that for the other, I got to it.

Let’s start with the potato part.  Seeing as how I am lucky to live in the heart of sweet potato country here in North Carolina, it only makes sense to me to throw aside plain old potatoes and grab Sweet Taters as I mostly prefer using anytime a potato is called for…  This past week, at my local Piggly Wiggly, I got THE best white sweet potatoes… about the best of ANY colored sweet potato ever to pass my lips… so good in fact I got a whole case of them.  All you have to do is throw some in the oven and bake until nice and soft when squished with a hot pot pad.  (Note: I Dig the Pig, cause they are local folks who buy local NC goodies for their store.)

Next.. cabbage.  I do luv me some cabbage, but even mo’ better are my cabbards.  We’ve cooked those here before… and just so happens I still have plenty of my winter stash in the freezer, so just had to thaw and heat those.

Ahhh… Butter!  A staple in my kitchen.  Not much that makes butter better… except browning! I’ve been throwing browned butter into all sorts of stuff lately, so why not atop my Southern Colcannon too?  And according to the song I found, see below (after creating my recipe), it seems there is supposed to be a butter hole on top!  So there’s your pot ‘o gold.  Toasty, nutty browned butter.  I’m quite certain the fountains in heaven doth flow with luscious browned butter.

As I read more about Colcannon, it seems that it is mostly served with ham.  Yet another staple in my kitchen, it only makes sense to this “Irish for a day gal” that a helping ‘o country ham (from here in North Carolina of course) snuggles up next to my concoction of Southern Colcannon!

Now that, my friends, is my contribution to the day of Irish celebration.  Colcannon is so groovy, it has its own song.
So here you go… tap along.

The song “Colcannon”, also called “The Skillet Pot”, is a traditional Irish song that has been recorded by many artists.

“Did you ever eat Colcannon, made from lovely pickled cream?
With the greens and scallions mingled like a picture in a dream.
Did you ever make a hole on top to hold the melting flake
Of the creamy, flavoured butter that your mother used to make?”

The chorus:

“Yes you did, so you did, so did he and so did I.
And the more I think about it sure the nearer I’m to cry.
Oh, wasn’t it the happy days when troubles we had not,
And our mothers made Colcannon in the little skillet pot.”

The story of its name and the colcannon traditionalists versus “the other group” is rather interesting.  I’ll let you decide if you need to know more… over here!

And on a personal “toot my horn” note, St. Patty’s Day is special for me… because it was on that day in 2005 I QUIT SMOKING!

If you have a Colcannon story or memory to share, please do in the comment box.  Share your recipe too… for Colcannon or how you quit smoking.

Southern Colcannon… get’n my Irish on for a day!

Rating: 51

Southern Colcannon… get’n my Irish on for a day!

What to throw together...

  • baked sweet potatoes, any kind but white used in photo
  • cooked and seasoned cabbards, cabbage or collards
  • roughly chopped scallion, white and green parts (optional)
  • salt and pepper
  • browned butter

How to throw together...

  1. Use about equal parts baked sweet potatoes and greens. Exactness is not important.
  2. Throw baked potatoes into mixing bowl and mash. Fold in greens and mix well. If using, add scallion into mixture and stir to combine. Or, simply add into greens when cooking or heating. Season with salt and pepper.
  3. Make well in serving of colcannon and fill with browned butter.
  4. ENJOY!

OINKERS Biscuits Recipe… a little south in YOUR mouth Barbecue Sandwich Biscuit Bites with BBQ Gravy Dip (1)

In honor of it being National Biscuits & Gravy Day, we are revisiting this post from a ways back.  Now this isn’t your usual biscuits and gravy recipe… but I’m not your usual recipe developer, so keep reading.  Back in summer of 2011, this recipe won 1st place in the first ever Midstate Mills Best Southern Biscuit Recipe Contest!  Quite an accomplishment for this self-proclaimed NON-baker gal.   From what I heard, there were some questionable looks on faces of the judges when they were handed this recipe on paper.  (I understand.)  However, once they saw and tasted the “Oinkers,” they wanted MORE.

As a Throw Cooker (Throw Cooking Nekkid Food!), this is perfect example of how I often cook and try to encourage others to cook.  I just opened my fridge and had these ingredients, threw some together and “OINKERS” were born.  You can use pre=made pork barbecue and slaw from your favorite place, or your own.  Just yesterday, I threw a Boston Butt in the crock pot (<5 minutes prep) with some Eastern NC BBQ Sauce and let ‘er rip. I chopped up a little cabbage with some water in the blender (about 5 minutes to make) and drained… threw into bowl with a bit of salt, pepper and sugar… whirled in some mayo (only DUKE’s here) and chilled.  So this weekend, when I’m tired of Barbecue Sandwiches, I will use these leftovers to make “Oinkers!”  I hope you’ll make some and come back to let me know what you think.

“EnjOINK!”
(feel free to publish and share with credit please)

OINKERS… Best Southern Biscuit Winning Recipe

Recipe By:  Wendy Perry

Yield:    About 4 dozen snack-size biscuits.

For the whole Biscuit Day story…jump here and travel back to that day with me.  I love a good festival and what’s not to love about BISCUITS?

Oinkers!! …“South In Your Mouth” skillet Barbecue Drop Biscuits with BBQ Gravy Dip

Rating: 51

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Yield: about 4 dozen Oinker bites

What to throw together...

    Biscuits:
  • 2 cups NC’s Midstate Mills Southern Biscuit® Formula L Biscuit Mix
  • 1/2 cup buttermilk
  • 1/4 cup vinegar based BBQ Sauce (eastern NC Style-I use George's original)
  • 1 teaspoon crushed red pepper (or to taste)
  • 1 tablespoon sugar
  • 1 pinch salt
  • few dashes black pepper
  • few shakes hot sauce (NC’s Texas Pete preferred)
  • 1 1/4 cups firmly packed eastern NC barbecue, snipped with scissors if in big pieces
  • 2/3 cups chopped slaw (yours or purchased)
  • BBQ Gravy:
  • 1 bottle of your favorite vinegar based BBQ Sauce (I use combination of George's Original and Special Sauces)
  • 1 Tablespoon brown sugar (if using a BBQ sauce that has no sweetener) OR
  • use one of our Western Style NC BBQ Sauces for your dip!

How to throw together...

    To make BISCUITS:
  1. Preheat oven to 425. Place cast iron skillet into oven to preheat.
  2. In mixing bowl, combine all biscuit ingredients. Gently fold mixture until blended. Drop by heaping teaspoon size mounds onto hot greased cast-iron skillet. Mounds should be near, but not touching each other. Quickly place skillet back into oven. Bake about 9 minutes until tops are lightly browned.
  3. To make GRAVY:
  4. Pour 1 bottle of your favorite vinegar based BBQ sauce into heavy-bottomed saucepan. Bring to a boil; reduce to rolling simmer and continue cooking until reduced into thick sauce. Or, use your own recipe and reduce as well. If you use a sauce with little to no sweetener in the ingredients, add about 1 tablespoon per bottle (or per 1-2 cups of sauce) of any one of the following:
  5. Honey
  6. Brown sugar
  7. Molasses
  8. Serve biscuits, warm or at room temp, with BBQ Gravy in bowl for dip’n!

Notes

These are great for tailgate parties and picnics. You'll find these to be kid-friendly too and are a fun recipe to get them involved in making. Perfect for freezing (after cooked), keep on hand for a quick heat-up when friends drop by... a perfect pairing for cold beer on the patio as well.

©Wendy L. Perry, Inc. (feel free to publish and share with credit please