Instead of the traditional lemon and dill lineup, our Spicy Tuna Melts take a cue from Tex-Mex cuisine and employ some Southern flavor with a little kick.
Think of this dish as southern barbecue with an Asian twist. The pork is slow-cooked in a blend of hoisin and soy sauces and can be made a day or two before your gathering.
As the center of Southern barbecue, Memphis offers sauces that occupy the middle ground between other styles. These blends provide moderate amounts of sweet, heat, and tang, which add up to a lot of flavor.
These tangy pork kebabs are rubbed with garlic and dry herbs, and basted with a vinegar wash. A regional favorite of New York State's Southern Tier, their name derives from the Italian spiedino or spiedo ("skewer" and "spit").
Since appearing in Southern Living magazine in February 1978 as the recipe of a Mrs. L.H. Wiggins of Greensboro, North Carolina, Hummingbird Cake has become the magazine's most requested recipe of all time.
Tagines are one-pot wonders: There are lots of ingredients, but very little needs to be done to them before they go into the pot, and the finished stew always has layers of flavor.
Southern Living April 2007. This is on the menu for the next night we have Mexican food. I'm posting the recipe as written, but I will probably cut the recipe down for us. The cook time I listed is the time to chill the eggs before serving.
This dish is a quick riff on the Southern classic Shrimp and Grits. Don’t skimp on the Worcestershire; mellowed with butter, it makes a simple yet savory sauce for the shrimp and asparagus. For best flavor, use wild-caught shrimp.
