In the Deep South, spoonbreads are our version of bread puddings and Yorkshire pudding and other European pudding-esque breads. Referred to as “spoonbreads” for their gooey texture, consistency, and easy enjoyment with a spoon, these quick and easy delights have arisen from surplus and derelict circumstances alike – too many squash to eat at once or not enough of this and that to make a complete recipe!
This Squash Spoonbread came out of a surplus of baby crookneck squash, thankfully! Shredding these delicious little gourds on my standing mixer’s shredder attachment (what a fun toy, p.s.), one quickly realizes why vegetables are so healthy – they are all water with a bit of fiber and some nutrients for color! Now, the butter may demise that perfect combo of natural, healthy complements, but it sure does make it good! A shredded onion, Vidalia preferably, adds great texture, moisture, and flavor too.
Ribs are undoubtedly a cornerstone of American summer barbecues, especially in the South where it's practically an art form. Die-hard 'cue masters will argue there's a difference between barbecue and grilling. And there is: Barbecue is a low and slow process of cooking meat in a smoky humid environment.
My Dad was crazy about this; it's what I recall him craving the most. He always happily obliged my mother as chief taster when she was in the kitchen trying to get the flavors just right.
I found the secret to the crispiest, most delicious home fries.
February is zipping right by. The days are getting longer, the sun is shining, the temps have been mild. I’m enjoying a mid-winter high. In just a couple of weeks, though, March will arrive with gray days, dirty snow, more snow, ice — all things that make the month of March in Minnesota my least favorite time of the year.