Posts Tagged by north carolina
Southern Colcannon… get’n my Irish on for a day! (1)
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.
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...
- Use about equal parts baked sweet potatoes and greens. Exactness is not important.
- 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.
- Make well in serving of colcannon and fill with browned butter.
- ENJOY!
Southern Colcannon… get’n my Irish on for a day!
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.
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...
- Use about equal parts baked sweet potatoes and greens. Exactness is not important.
- 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.
- Make well in serving of colcannon and fill with browned butter.
- ENJOY!
OINKERS Biscuits Recipe… a little south in YOUR mouth Barbecue Sandwich Biscuit Bites with BBQ Gravy Dip (1)
| February 21, 2013 | Posted by Wendy Perry under appetizers, contest creations, cook & eat nekkid, cook'n with NC goodies, feastivals & festivals, here piggy piggy!, nekkid-throw cooking ~ what is THAT?, wendy's signature recipes |
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?
What to throw together...
- 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)
- 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...
- 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.
- 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
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
OINKERS Biscuits Recipe… a little south in YOUR mouth Barbecue Sandwich Biscuit Bites with BBQ Gravy Dip
| September 21, 2011 | Posted by Wendy Perry under appetizers, contest creations, cook & eat nekkid, cook'n with NC goodies, feastivals & festivals, here piggy piggy!, nekkid-throw cooking ~ what is THAT?, wendy's signature recipes |
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!
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