Tag Archives: Southern

Recipe: Soft Shell Crab with Caper Butter

Posted on May 30, 2019 by Burnt My Fingers

Soft shell crabs are blue crabs harvested during molting season. They have a mild crabby flavor and a pleasant crunch; it’s nice to just chomp into a crab instead of fighting the shell to get the flesh out. Here is … Continue reading →

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How to win your crawfish boil

Posted on May 28, 2019 by Burnt My Fingers

Live crawfish season runs from roughly March through June, putting the Memorial Day weekend at its epicenter. This makes the holiday an ideal time for a crawfish boil in which the mudbugs are cooked in a salty, peppery broth along … Continue reading →

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Recipe: Crispy Cornmeal Pork Chops

Posted on February 28, 2019 by Burnt My Fingers

Crispy Cornmeal Pork Chops is our simplification of a recipe in Sean Brock’s Heritage cookbook. The acid and bacteria in the buttermilk help to tenderize the pork and its fat binds the cornmeal coating to the meat. Use a good … Continue reading →

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Food for Thought: Sweet Home Café Cookbook

Posted on February 16, 2019 by Burnt My Fingers

I was excited, but also disappointed, when I visited Sweet Home Café inside the fabulous Museum of African-American History in Washington, D.C. The buttermilk fried chicken was moist inside, crunchy outside as it’s supposed to be. Collards, potato salad, cole … Continue reading →

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Recipe: Southern-Style Cornbread

Posted on August 2, 2018 by Burnt My Fingers

No wheat flour is found in southern-style cornbread. No sugar neither. (Though you may drizzle a bit of honey or sorghum syrup over a warm slice.) We just use stone ground cornmeal which is naturally good and sweet. Bob’s Red … Continue reading →

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Recipe: Three-Day Fried Chicken

Posted on May 18, 2018 by Burnt My Fingers

We took a stab at recreating the fried chicken served at Sweet Home Café at the National Museum of African-American History in Washington, DC. According to Chef Albert Lukas, “we’re bringing our chicken in a seasoned brine, and day two, … Continue reading →

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Edwards Surryano ham… it’s back (almost)!

Posted on June 29, 2017 by Burnt My Fingers

Tucked away in the regional food aisles of the 2017 Summer Fancy Food Show was something mighty exciting: an authentic leg of Surryano ham from Edwards Smokehouse of Virginia. As I’ve mentioned previously, Edwards’ main smokehouse burned down and has … Continue reading →

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Benton’s is the piggie that just keeps on giving

Posted on June 6, 2017 by Burnt My Fingers

In my post on Benton’s Country Hams, I noted that the “Aged Whole Country Ham Deboned & Trimmed” with product code AWCHDT promises to deliver a number of pre-sliced ham steaks plus the bone and skin wrapped separately. The latter … Continue reading →

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Benton’s Country Hams make mighty good eating

Posted on March 28, 2017 by Burnt My Fingers

I was watching a cooking show on TV, probably the excellent “Mind of a Chef” season with Ed Lee, when it occurred to me I had not eaten any country ham in way too long. Thank goodness we have the … Continue reading →

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