Photos from Como,MS
Mon Nov 15 19:23:58 EST 2004
ooooh lordy lord now ya'lls talking my language.
No ham or turkey for this okie-illini fambly. Jest chicken fried pork
cutlets, mashed potatos & gravy, lettuce wedges w/ blue cheese dressing, and
rhubarb pie/Everybody always wants to know how come their fried whateversstick to
the meat pan instead of the meat. Here's the SECRET.
First- take your pounded steak/pork cutlets and salt & pepper both sides
then set aside
Heat your oven to 250 degrees and set a wire rack over a cookie sheet or
Take oNE SLEEVE OR 48 saltine crackers smashed to dust.
1 cup unbleached flour
1 teaspoon coarse Kosher salt
1 teaspoon Fresh ground pepper
1/2 teaspoon baking powder
1/2 teaspoon cayenne pepper (not as hot as it sounds so even wussy types can
mix dry ingredients.
beat 2 eggs, add 3/4 c milk
Heat reg NOT nonstick fry pan w/ 1 c peanut or other oil - hot but not
dredge meat in cracker mixture, then milk/egg,then again in cracker mixture.
Fry 2-3 minutes than turn and fry same again or until golden. Put fried
pieces or rack in oven to keep warm while everything else is cooking. Save cooked
bits and 1 - 2 tablespoons of oil. COOK but don't brown 1/4 cup flour in
drippings, then add 1 t salt and pepper. Add about 4 cups of milk, stirring
constantly until thickened. this isyour pure southern gravy. Sent in by Ceedalee
OKIE STYLE BLACK EYED PEAS
sent in by C-Dale Sue
Gotta have 'em for good luck. Here's my Old Okie recipe:
1 tablespoon olive oil
1 cup onion, chopped
1/2 cup chopped celery
1 bay leaf
1 teaspoon fresh or dried thyme leaves
1 tablespoon chopped garlic
1/2 teaspoon Kosher salt (more can be added after the peas are done)
1 big teaspoon fresh ground black pepper (the pre-ground stuff is full of
rat hairs, etc.)
1/4 teaspoon cayenne pepper
2 or 3 splirts of Tabasco sauce
1 pound black-eyed peas, soaked overnight and rinsed
2 or 3 medium ham hocks
1 quart chicken stock
hot peppers in vinegar to taste
Saute onion and celery in the olive oil until clear but not browned. Add bay
leaf and thyme and lightly saute. Add garlic and cook maybe 10 seconds. It
gets bitter fast.
Add the soaked peas and stir for a minute or two on low heat -- just enough
to coat the peas with the spice mixture. Add the salt, pepper, cayenne, and
Put in the ham hocks, cover with chicken stock and quickly bring to a boil.
Reduce heat to a simmer and cover. I cook mine 1 hr more than it takes the
skins to separate from the peas and float to the top, or 2 2/12 - 3 hours.
When peas are fully cooked, take out the ham hocks and remove the skin,
bones, and any white fat. Then put meat back into pot.
If it's too thick (like paste) add 1/2 cups of chicken broth until it looks
right...Stew, not soup. Cook for another 10 minutes.
Serve with vinegar pepper sauce.
We never eat peas with corn bread. It's always big homemade white rolls. The
frozen kind aren't bad. When I do fix cornbread,it's made with white
cornmeal, no sugar.
For greens, we like fresh spinach with a little olive oil/vinegar on top.
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