Blue Cheese
Ingredients
8 oz blue cheese, crumbled
Crackers or sliced baguette (for serving)
Fresh pears, apples, grapes, or walnuts (optional)
Directions
Let the blue cheese sit at room temperature for 20–30 minutes before serving.
Crumble or slice the cheese.
Serve with crackers, toasted bread, fresh fruit, or nuts.
Enjoy as an appetizer, salad topping, or burger topping.
Southern Creamy Grits
Ingredients
1 cup stone-ground grits
4 cups water or chicken broth
1 teaspoon salt
2 tablespoons butter
1 cup shredded sharp cheddar cheese (optional)
Black pepper, to taste
Directions
Bring the water (or broth) and salt to a boil.
Slowly whisk in the grits.
Reduce heat to low and cook for 20–30 minutes, stirring often.
Stir in the butter and cheese until smooth.
Season with black pepper and serve hot.
Prep Time: 5 minutes
Cook Time: 30 minutes
Servings: 4
Beef Tamales
Ingredients
For the Filling
2 lbs ground beef
1 small onion, diced
2 cloves garlic, minced
2 tablespoons chili powder
1 teaspoon cumin
1 teaspoon paprika
Salt and pepper to taste
For the Dough
4 cups masa harina
1 tablespoon baking powder
1 teaspoon salt
1 cup lard or vegetable shortening
3 cups warm chicken broth
Other
20–25 dried corn husks, soaked in warm water
Directions
Brown the beef with the onion and garlic. Stir in the spices and cook for 5 minutes.
Beat the lard until fluffy. Mix in the masa harina, baking powder, salt, and broth to make a soft dough.
Spread about 2 tablespoons of masa onto each corn husk.
Add 1–2 tablespoons of the beef filling.
Fold the sides of the husk over the filling and fold up the bottom.
Arrange tamales upright in a steamer.
Steam for about 1½ hours, adding more water as needed.
Let rest for 10 minutes before serving.
Prep Time: 45 minutes
Cook Time: 1 hour 30 minutes
Servings: 20 tamales
Southern Fried Pork Chops
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