Strawberry Cobbler

Traditionally I think of cobbler as a dessert but with the addition of a little oatmeal and Bisquick I think this recipe could easily be used as a breakfast treat! I pair this cobbler with my favorite bourbon vanilla ice cream.

2 c Strawberries Sliced

1/2 c Sugar

1 Tbs. Corn Starch

1 Stick Butter

3 c Bisquick

1 c Sugar

1 1/2 c Milk

1/2 c Rolled Oats

1/2 c Brown Sugar

Dash of Cinnamon

Preheat oven to 350 degrees. Place butter in 9x13 baking dish or cast iron skillet. Place dish in oven until butter is melted. Mix together strawberries, sugar, and cornstarch and set aside. Place Bisquick and sugar in a bowl and mix well. Add milk and stir until just combined. Pour Bisquick mixture into dish over melted butter. Spoon strawberries evenly over batter. Do not stir. Combine oats, brown sugar, and cinnamon. Sprinkle over top of cobbler. Bake at 350 for 30 minutes. Edges will be golden brown and set, but the middle will be jiggly. Serve immediately with fresh whipped cream or ice cream.

• You can use any fruit with this recipe. I particularly love peaches!

• You can substitute self rising flour for Bisquick

• I like to add a dash of vanilla or nutmeg for additional flavor

• I always use butter. Never margarine.

Chicken and Dumplings

I like to share Southern recipes that I know people will try and love to cook for years to come. A warm bowl of Chicken and Dumplings takes me back to meals at our family’s beloved Kitchen House. Mr. Bernard Covington would cook up a huge pot of this southern staple. I loved the thick hand rolled dumplings and copious amounts of black pepper he used to make his recipe. We gathered around the table to enjoy with fat back and cat head biscuits dripping with cane syrup and blackberry jelly.

My recipe includes a few shortcuts, but the love I put into this recipe is the same as Mr. Bernard’s. He loved our family like his own. He let us drive his little red truck to his grocery store in Garfield where we loaded up on Honey Buns and whatever sweet treat we could find. I am thankful for these memories and the many friends who have come into our lives who are like family.

Chicken and Dumplings

1 Whole Chicken

3-4 Celery Ribs with Leaves

1 can (10.5oz) Cream of Chicken Soup

1 can (10.5oz) Cream of Celery Soup

20 Small Flour Tortillas (I prefer La Banderita 6 inch)

4 Tbs. Butter

4 Tbs. Flour

Salt and Pepper to Taste

Rinse chicken and remove neck and giblets from cavity. Place chicken in dutch oven and cover with water. Add salt, pepper, and ribs of celery. Boil until chicken is fully cooked and tender. You may need to add additional water as chicken cooks.

While chicken is cooking cut tortillas into 1 inch strips.

Once cooking is complete remove chicken and celery from dutch oven. Discard celery. Allow chicken to cool. Once chicken is cooled pick meat from bones. Discard bones and skin.

While the chicken is cooling bring broth to a boil. Add cream of chicken and cream of celery. Stir until soup is dissolved and mixture returns to a boil. Slowly add tortilla strips 2-3 at a time. Stir after each addition. After all tortilla strips are added bring to a boil and turn heat to low. Simmer until strips/dumplings are tender. Approximately 10-15 minutes. Stir occasionally. Do not overcook. Melt butter in small pan. Whisk in flour and cook one minute. Gently stir roux in dumplings to thicken. Stir in chicken. Serve hot with biscuits or lacey cornbread.

Variations:

You can use this same recipe and substitute frozen or homemade dumplings. I just love using the tortillas because they are so tender and they don’t clump up.

You can use boneless skinless chicken breast but I believe the flavor from a whole chicken is much tastier!

You can use two cans of cream of chicken and omit the cream of celery but the celery adds depth of flavor.

Grandaddy's Dirty Rice

It is only appropriate to begin this blog series with the beginning of me. My earliest memories of food revolve around the kitchens of my grandparents. Their kitchens were a sacred place for me, as a young girl, to begin a journey with food that would last a lifetime.

In the beginning there was the land, shortly thereafter there was the Grandfather. The above line encapsulates the first chapter of one of my favorite novels, Run with the Horsemen by Ferrol Sams. No truer words could be spoken of my Paternal Grandfather Dolan Edward Brown Jr. He was larger than life especially to his grandchildren. He left behind a legacy of love for food, farming, and family.

Every Saturday Granddaddy loaded all of the Brown grandchildren who were old enough to sit up and feed themselves without assistance into his yellow four door Mercury Marquise and headed to one of our favorite lunchtime haunts. They were usually of the BBQ variety, Hook’s in Millen or Boyd’s ín Statesboro were two of our regulars. I don’t really remember the food we ate, but I do remember we laughed, sang, cried, cussed (Granddaddy, not the children), and otherwise had the time of our lives.

We did not always have to travel to find a good meal when we were with Granddaddy. He spent most of his time in what the Brown family still fondly calls the “Kitchen House”. Most folks would use the term Pond house or Club house, but not the Browns. After all, we all knew from a very young age the kitchen is the center of any home. The kitchen house always had the most distinct smell. It still does. The cedar walls are infused with the smells of years meals prepared there. The tang of vinegar and pickling spices, the unmistakable odor of caramelized onions, the sweet perfume of blackberry syrup, the smoky aroma of meat straight from the pit, the hint of muscadine wine fermenting in a wooden barrel welcome you at the door like an old friend.

What I would give to have one more of my Granddaddy’s kitchen house meals. The menu: chicken and dumplings, grilled pork sausage (fresh with a hint of black pepper and sage), cathead biscuits that commanded their very own bowl for sopping cane syrup, and fresh creamed corn from the garden. I can hear the plink, plink of the big wheel on the Price is Right, the creak and groan of Granddaddy’s indoor hammock, the pop and sizzle of frying fat back, and the peal of the dinner bell as it called us together. The meal was prayed over always ending with, “…. this food to the nourishment of our bodies and us to thy service” and we were blessed to have been a part.

A recipe can remind us of a moment in time. A smell, a taste, a sound can take us immediately back but mostly it is our love for one another that makes each ingredient so dear to our hearts. I promise not to be so nostalgic in future posts, but the value of a truly wonderful recipe is in the eye and heart of the beholder.  I have no original recipes hand written by Granddaddy. The recipes provided here are my adaptations of dishes prepared by Granddaddy or any number of family members as his recipes are now our recipes.

My Granddaddy

Dolan Edward Brown JR.

Grandaddy and later my Uncle Mark always cook dirty rice for a crowd of hungry farmers, the Baptist mens’ brotherhood, or family dove shoots at the farm. This recipe feeds a pile of folks(20-30 grown men), but if you cook it I promise somebody will eat!

Dirty Rice Recipe

1 c Diced Onion

1 c Diced Celery

1c Diced Bell Pepper

4 c Sliced Mushrooms

2 sticks Butter

5 cans Campbell’s Beef Consume

5 cans Campbell’s French Onion Soup

5 c Rice

2 lbs Ground Sausage

2 lbs Kielbasa Sausage

Preheat oven to 350 degrees. Place 2 sticks of butter in 12 quart casserole dish. Place in preheated oven until butter is melted. Remove from oven and pour both soups into casserole dish. Use soup can to measure 5 cans full of rice. Pour rice into casserole dish, and stir to distribute rice evenly. Cover dish tightly with foil. Bake for 45 minutes. Remove of foil and stir. Replace foil and cook for an additional 15-20 minutes until all liquid is absorbed and rice is fully cooked.

While rice is cooking place onion, celery, bell pepper, mushrooms, ground sausage, and kielbasa sausage into pot. Cook until sausage is fully cooked. Do not drain.

When rice is done. Remove from the oven and remove foil. Add sausage and veggie mixture to rice and stir to combine. Serve immediately.

Jekyll IslandShrimp and Grits Festival 2018

Well you can’t win them all! I was disappointed and a little heartbroken not to even place as a competitor at the 2018 Jekyll Island Shrimp and Grits Festival. The week was long and tensions were high, but I did take some wonderful memories away from my first cooking competition. Some of my revelations are as follows:

1. My husband Johnny and I have never cooked together in a competition setting. We made it through 2 intense hours cooking side by side without a cross word. I like to refer to this past weekend as #marriagebootcamp. We passed with flying colors! Love you Snuggles!

2. A familiar face can brighten your day and even your whole trip! Chef Liz Morris of Eagle Creek Brewery in Statesboro Ga was the first face I saw competition morning. Johnny and I were lost, hyped up on coffee, and had no idea where to go. Liz led us to the competition tent where we competed side by side. I have known Liz for over 20 years. Her mother Perri was my high school art teacher and yearbook staff advisor. They are good people!

   Liz ended up taking home the gold!! She won 1st Place!! Her win made the trip worth it for me. Her humble nature and sweet demeanor eased my nerves. We will always share this memory. I’m proud of you ES!!!

3. Jekyll in September is HOT!!

4. An ice cold beer can ease your nerves. Especially if the shrimp provided for the competition arrive over an hour late.

5. I took a chance with a not so safe or traditional recipe. I do not regret that decision. I will continue to put pepper jelly on random things like grits! Two of the four judges loved my dish and thought it was novel and fun. The other two judges didn't get it at all. They thought the pepper jelly “weird” and “over powering”. I’m at peace with all of that but who doesn't like pepper jelly??? The Recipe is Below. You be the Judge!!

6. Everyone LOVES crispy fried okra!! All four judges raved about the pecan crusted okra.

7. I could not do life with out my sister. She graciously stayed home and juggled two weddings numbering over 500 people, while I ran off to the beach to chase a dream. That's what sisters do or at least my sister. She is the BEST!

8. I think I enjoy talking about food just as much as I like cooking. I loved talking to the festival goers about my dish, ingredients, and preparation.

9. I can’t be trusted when put on the spot. My inner backwoods bubbles to the surface. In an interview, I divulged I like to cook turtle. Let me clarify this statement. I helped a friend fry soft shell turtle a time or two. It’s good. Kinda like a chicken gizzard. My Mother was horrified. Its ok. I bet they will remember that girl who likes to inappropriately use pepper jelly and fries up a mean turtle. I need a handler.

10. Sometimes you just want to go home. After the winners were announced, I looked at Johnny and said “take me home”. I was tired. Body and Soul. We grabbed cold Zaxbys and hit I-95. By 9:00 I was relaxing on my porch overlooking the Ogeechee River. My cocker spaniel Charlie by my side. I went to church that next morning with a thankful heart.

Pecan Crusted Grits Cake with Shrimp in Country Ham Gravy

Grits Cake:

8 c Water

2 c (Southern Swiss Dairy Whole) Milk

2 c Grits

2 Tbs Salt

4 Tbs (Southern Swiss Dairy) Butter

8 oz (Sweet Grass Dairy) Green Hill Cheese

8 oz (Sweet Grass Dairy) Thomasville Tomme

Rinse grits in cool water. Allow grits to settle to the bottom of a bowl of water, and strain off pieces that float to the top.   Bring water and salt to a boil. Whisk in two cups of grits. Return to boil and reduce heat. Simmer for 30-45 minutes until grits are tender. Be sure to stir every few minutes to avoid sticking. Remove from heat and stir in butter and green hill cheese. Pour grits into greased 20x12 pan or two 9x13 pans. Chill until firm and set.

Pecan Crust:

1 c finely chopped (Parker’s, Jenkins County) Pecans

2 c (Freeman Mill’s) White Corn Meal

Salt and Pepper to Taste

Egg Wash:

2 c (Southern Swiss Dairy) Whole Milk

½ c (Southern Swiss Dairy) Buttermilk

3 (Lee Family Farms) Eggs

Mix pecans, corn meal, salt, and pepper.

Shrimp Gravy:

2 pints (Southern Swiss Dairy) Heavy Whipping Cream

3 (Poor Robins Garden’s) Fresh Garlic Gloves

1 lb (Lord’s) Country Ham

2 Tbs. (Georgia Olive Farms) Olive Oil

Melt olive oil in large skillet. Cut country ham in short, thin lardons. Sautee in olive oil for 1-2 minutes or until slightly caramelized on edges. Add garlic and sauté for minute.

Add heavy whipping cream and bring to a simmer. Cook on medium heat stirring constantly until heavy cream is reduced by 1/3 and resembles thick gravy. Stir constantly and do not boil!

Shrimp:

2 lbs Georgia Shrimp (peeled and deveined)

2 Tbs. (Southern Swiss Dairy) Butter

1 Tbs. Each Fresh Dill, Parsley, Rosemary, Thyme, and Basil

Melt butter in large pan. Add shrimp and herbs and sauté until shrimp are cooked.

Okra:

1 lb (Jacob’s Produce) Fresh Okra Pods

1 c (Southern Swiss Dairy) Whole Milk

2 (lee Family Farms) Eggs

½ c (Freeman Mills) Whole Wheat Flour

Slice okra in thin, shoe string size slices. Beat eggs and mix with milk. Dust okra in whole wheat flour, and shake off any excess. Dip in egg mixture, and shake off any excess. Dip in pecan breading and press to make sure breading sticks. Fry in hot oil until golden brown. Drain on paper towels.

Sweet Peachy Glaze:

1 c (Wisham’s) Peach Pepper Jelly

3 Tbs Franks Hot Sauce

Place in pan and heat until melted.

Assembly:

Shred Tomme and add to chilled grits.  Bngchtydk5e6dtcgbn  nbh.gylt6o56r7fujv klbn’jbhgtfyrfdessdb vbchrwqw45eForm small 2 inch cakes with chilled grits. Dip top and bottom of grits cake in egg and milk wash. Dip into pecan crust. Heat 2-3 Tbs olive oil in large pan. Cook top and bottom of grits cakes in hot oil until golden brown. Cover during browning process to cook through or finish in a 350 degree oven.

Place grits cake on serving dish. Top with sautéed shrimp and country ham gravy. Toss fried okra in sweet peach glaze and garnish to finish.