lunaticsinge.com - Southern Cuisine Dinner

Tomato Pie - (Serves 6 to 8)

Ingredients:

4 to 6 medium garden-ripe tomatoes, sliced 1/3 inch thick

2 cups Bisquick

1/2 cup milk

1/2 cup sliced green onions (scallions), white & firm green parts

Salt & ground black pepper, to taste

10 fresh basil leaves, torn

1 teaspoon extra-virgin olive oil, for drizzling

2/3 cup mayonnaise

1/2 cup shredded Parmesan cheese

1 garlic clove, minced

1. Drain the tomato slices in a single layer between paper towels until they stop oozing liquid, changing the paper towels if needed. Or you can let them drain on a rack in a single layer over a baking sheet for 1 hour. In either case, pat dry with more paper towels.

2. Set the oven to 400 degrees F. Have ready a 9-inch deep-dish pie plate.

3. In a medium bowl, use a fork to combine the Bisquick with the milk - you want it to barely hold together. Mix in the green onions. Knead the dough lightly, then press it evenly into the bottom of the pie plate and up the sides.

4. Salt and pepper the tomatoes. Arrange them in layers in the crust, scattering some of the basil leaves evenly over each layer, adding more pepper and drizzling a little, just a little, olive oil over each layer.

5. In a medium bowl, mix together the mayonnaise, cheese, and garlic with a fork. Spread the mixture evenly over the tomatoes with a thin spatula. The topping doesn't need to go all the way to the crust - you can leave a little edge of tomatoes showing.

6. Slide the pie into the oven and bake until golden brown on top, 30 to 35 minutes. Let the pie rest at least 10 minutes before serving warm.

Chicken - Spaghetti Casserole - (Serves 4 to 6)

Ingredients:

1 (3 lbs.) chicken, cut into pieces, gizzard & neck if included, or 3 lbs. chicken parts

2 celery rib, diced

1 medium onion, diced

1 large green bell pepper, diced

7 cups water

1 tablespoon plus 2 teaspoons Dora's Savannah Seasoning (see recipe on Basics page)

6 chicken bouillon cubes

1 tablespoon Accent (optional)

1/2 lb. spaghetti, broken into bite-sized pieces

1/2 cup sour cream

1 1/2 cups shredded cheddar cheese

3/4 cup shredded Colby Jack cheese

2 large eggs, beaten

2 sprigs fresh parsley, chopped (optional)

1. Put the chicken pieces in a large pot. Add the celery, onion, green pepper, water, Savannah seasoning, bouillon cubes, and Accent, if using, and bring to a boil over high heat. Reduce the heat to medium-low , cover the pot, and simmer until the chicken is tender, about 1 1/2 hours. When the chicken is done, remove the pieces to a baking sheet to cool. Set the pot aside.

2. When the chicken is cool, pull off the skin and pick the meat off the bones. Cut the meat into bite-sized pieces and set aside in a large bowl. Toss out the skin and bones.

3. Set the oven to 350 degrees F. Butter an 8-inch square casserole dish.

4. Set a colander over a large bowl. Strain the broth into a clean pot and bring it to a boil. Add the spaghetti, stir well, and cook until al dente (barely tender). Drain the spaghetti in the colander set over the bowl.

5. Add 2 cups of the broth and 2 cups of the cooked spaghetti to the chicken (reserve the remaining broth and spaghetti. Stir in the sour cream, cheddar, 1/2 cup of the Colby Jack, and the eggs, mixing to combine.

6. Scoop the mixture into the casserole dish and bake until bubbly, about 25 minutes.

7. Remove the casserole from the oven and scatter the remaining 1/4 cup Colby Jack cheese and the parsley, if using, on top. Serve hot.

Dora's Chicken - (Serves 8 or more)

Ingredients:

16 fat whole chicken wings, 32 drumettes, or 16 chicken thighs

1 tablespoon Dora's Savannah Seasoning (recipe on Basics page)

Extra-virgin olive oil in a spray bottle

1 medium onion, cut into rings

1 tablespoon garlic, minced

2 tablespoons rotisserie seasoning (any brand)

2 tablespoons blackening seasoning (any brand)

1 cup water

1. The day before you plan to serve the chicken (or early in the morning of serving day), rinse the chicken pieces well and put them in a large bowl. Sprinkle the Savannah seasoning over them and mix with your hands to distribute the seasoning and massage it into the meat a bit. Cover and refrigerate overnight or until you're ready to cook the chicken.

2. Set the oven to 350 degrees F. Spray a large baking sheet well with olive oil spray.

3. Spread the onion rings evenly over the pan and sprinkle the garlic evenly on top. Arrange the chicken pieces evenly over the onions and garlic. (don't tuck the wing tips under.) Sprinkle the rotisserie seasoning evenly over the chicken, followed by the blackening seasoning. Spray all over with olive oil spray.

4. Carefully add the water to the bottom of the pan - not over the chicken. Bake until the chicken is cooked through, about 45 minutes for wings, 1 hour for drumettes or thighs. This one of those dishes that tastes best if the chicken is actually a little overcooked. Serve immediately.

Chicken - Fried Chicken - (Serves 4)

Chicken Ingredients:

1 cup buttermilk

1 tablespoon granulated garlic

1/8 teaspoon sweet Spanish smoked paprika

4 skinless, boneless chicken breasts (1 lb.), sliced & pounded thin

1 cup all-purpose flour

1/4 cup Dora's Savannah seasoning (recipe on Basics page)

1/2 cup vegetable oil, for frying

Milk Gravy Ingredients:

1 1/2 tablespoons all-purpose flour

2 cups milk

1 teaspoon Dora's Savannah seasoning (recipe on Basics page)

1/2 teaspoon dried mint

1 small onion, sliced into rings

1. To Make the Chicken: In a large shallow bowl, whisk the buttermilk with the garlic and paprika. Add the chicken and move the pieces around so that they're all covered with buttermilk. Put the chicken and buttermilk in a plastic freezer bag or in a container with a lid and massage the buttermilk all over the chicken. Let sit in the fridge overnight if you can, or for just a few hours, if that's all the time you have.

2. When ready to cook the chicken, mix the flour, Savannah seasoning in a medium bowl. Remove the chicken one piece at a time from the buttermilk, shaking it well, dredge it in the flour, shake off any extra flour, and put on a plate.

3. Heat the oil in a large heavy cast-iron skillet over medium-high heat until it's rippling. Add the chicken carefully - don't crowd the pan. You'll probably need to do in batches, so scoop out any flour that's fallen off into the oil between batches so it won't burn.

4. Fry until the chicken is golden brown all over, about 4 minutes for each side. Drain on paper towels and keep warm under a loose foil tent while you make the gravy.

5. To Make the Gravy: Pour out all, but 1 1/2 tablespoons vegetable oil from the pan and heat over medium-high heat. Whisk in the flour until smooth. Whisk in 1 cup of the milk and cook, stirring, until the mixture thickens. Whisk in the second cup of milk. Stir in the mint and simmer 2 to 3 minutes. Return the chicken to the gravy and add the onion. Cover the skillet and simmer for 10 minutes.

6. With a slotted spoon, transfer the chicken to a platter. Serve immediately, with the gravy on the side.

Fried Pork Chops - (Serves 4)

Ingredients:

4 bone-in center cut pork chops, 1-inch thick

1 tablespoon plus 1 teaspoon Dora's Savannah seasoning (recipe on Basics page)

1/2 cup buttermilk

1 large egg

1 cup self-rising flour

1 cup Crisco, or more if needed

1. Rinse the chops well and drain. Sprinkle the tablespoon of the Savannah seasoning evenly over both sides of the chops and rub it in well.

2. In a shallow bowl wide enough for dipping the chops, beat the buttermilk and egg with a whisk.

3. Put the flour and the remaining 1 teaspoon seasoning into a brown paper bag or plastic bag.`

4. Begin heating the Crisco in a large cast-iron skillet over medium-high heat - you want about 3/4 inch of fat in the pan, so add more if needed. Mean time dip the chops one by one into the buttermilk mixture, then drop into the bag with the flour and shake well, coating the entire chop. Shake of excess flour and put the chop on a plate.

5. When the oil is hot, deep fry thermometer should read 365 degrees F, carefully lower the chops into the skillet. Fry the chops until golden brown on one side, about 4 minutes, then turn to brown the other side, another 4 minutes. Remove the chops with tongs, shaking off any excess oil, and drain on paper towels. Serve immediately.

Smothered Pork Chops - (Serves 4)

Ingredients:

1/3 cup leftover frying oil and drippings from fried pork chops

1/2 cup all-purpose flour

1 tablespoon Dora's Savannah seasoning (recipe on Basics page)

1/2 onion, cut in half & sliced thin

1/2 medium green bell pepper, cut into thin strips

2 to 3 cups water

4 fried pork chops, cut off the bone in strips

1. Pour the frying oil into a heavy skillet; keep the drippings aside or now. Heat the oil over medium heat. When it's hot, lower the heat to medium-low and stir in the flour with a whisk - do this slowly, or the mixture can get bitter and lumpy. Add the drippings and continue to whisk until it all browns a little.

2. Add the Savannah seasoning and whisk the gravy base until it's the color of coffee with cream, then add the onion and pepper strips, along with as much of the water as you think you'll need to make a loose gravy, starting with 2 cups. Cook stirring, until the gravy thickens. If it gets too thick, add more water.

3. Add the pork chop strips, cover, and simmer for 20 minutes, still over medium-low heat, checking occasionally to be sure the gravy's not getting too thick and adding water if it is. Serve hot.

Fried Spare-Ribs - (Serves 6 to 8)

Ingredients:

2 large slabs spare-ribs, about 5 lbs. each

2 tablespoons Dora's Savannah seasoning (recipe on Basics page)

Vegetable oil, for frying

2 cups self-rising flour

1. Start the recipe the night before you plan to serve the ribs: If you didn't get the butcher to trim the ribs, you'll want to remove the flap at the bottom of the ribs and the extra bone at the top, the big backbone. Cut the trimmed ribs into single rib pieces. You can cook the trimmed parts too if you cut them into bite-sized pieces.

2. Rinse the meat and let it drain in a colander, then season with the Savannah seasoning and rub it in well. Put the season ribs into a large bowl or pan, cover and let refrigerate overnight.

3. The next day, when you're ready to cook, have ready racks set on a couple of baking sheets for draining the ribs. Fill a deep fryer with oil to the maximum line or a Dutch oven with 4-inches of oil, but not more than one third of the way up the sides of the pot. Set the fryer temperature for 365 degrees F, or use a deep-fry thermometer in the Dutch oven.

4. While the oil is heating up, put the flour in a brown paper bag or a plastic bag. Working with 5 ribs at a time, shake them in the bag of flour, pressing down on the outside of the bag to get the flour to adhere to the meat so you'll get a good crust. Then shake the ribs as they come out of the bag, so no extra flour will fall off and burn during the frying, and lower them directly into the fryer or pot once you're ready to fry.

5. Check to be sure the temperature is right at 365 degrees F. Lower the ribs into the hot oil, don't crowd them, and fry until golden brown, 15 to 20 minutes. Drain on the racks and serve right away, or keep warm until all the ribs are cooked.

Baby Back Ribs - (Serves 4)

Ingredients:

1 slab baby back ribs (2 1/2 lbs.) - 10 to 12 ribs

1 tablespoon Dora's Savannah seasoning (recipe on Basics page)

1 tablespoon rosemary garlic seasoning

1/2 teaspoon crushed red pepper

1/2 teaspoon ground black pepper

1 tablespoon extra-virgin olive oil

1. Set the oven to 350 degrees F. Line a baking sheet with foil.

2. Put the slab of ribs on the baking sheet. Mix the remaining ingredients except for the olive oil together, then turn the ribs meaty side up and rub the mixture well into both sides, starting with the bony side. Drizzle the olive oil evenly over the top of the slab.

3. Bake the ribs until they are fall-off-the-bone tender, about 1 1/2 hours. Let rest at room temperature for 10 minutes, then cut into 2-rib serving pieces and serve warm.