Recipe

Southern Style Meal Recipe

	Twill10 / All my dishes 1 month, 4 weeks ago Southern meal Prep:45m Cook:2m Servings:8	Twill10
	southern style meal

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Ingredients

Okra and tomatoes

3 tablespoons olive oil, divided

1 medium onion, diced

1 pound fresh okra, washed

1 tablespoon apple cider vinegar (optional)

1/4 cup water

2 cloves fresh garlic, chopped

2 large tomatoes, peeled and chopped

3/4 teaspoon salt

1 teaspoon granulated sugar

1/2 teaspoon freshly ground black pepper

1/2 teaspoon red pepper flakes (optional)

2 tablespoons freshly chopped basil (optional)

Heat 2 tablespoons of olive oil in a large skillet with a tight-fitting cover. Add onion and cook over medium heat until translucent. While onion cooks, remove caps and cut okra crosswise into 1-inch pieces.

Add okra to pan all at once, shake pan or stir gently to mix with onion, and immediately add vinegar and 1/4 cup water. Cover and immediately reduce heat. (The goal is to steam the okra gently until just tender, 15 to 20 minutes.)

When okra is tender, push to one side of the pan and increase heat to medium-high. Add the remaining 1 tablespoon olive oil and the garlic, stirring gently until fragrant.

Add tomatoes, salt, sugar, black pepper, pepper flakes and basil. Heat for less than 1 minute, just long enough to heat the tomatoes through, then gently fold together with the okra. Taste and adjust for seasoning with salt and pepper and serve immediately. You are just making an okra stew.

Cornbread

2 tablespoons vegetable oil

1 1/2 cups plain white cornmeal, not cornmeal mix or self-rising cornmeal

1/4 cup all-purpose flour

1 1/2 teaspoons baking soda

1 teaspoon fine salt

2 cups buttermilk

1 large egg, lightly beaten

Preheat oven to 450 degrees. Place the oil in a cast-iron skillet or ovenproof baking dish and transfer to the oven to heat about 15 minutes. Meanwhile, combine in a medium bowl the cornmeal, flour, baking soda and salt. Set aside. In a large measuring cup, combine the buttermilk and egg. Add the wet ingredients to the dry and stir to combine. Remove the heated skillet from the oven and pour the heated oil into the batter. Stir to combine, then pour the batter into the prepared pan. Transfer to the oven and bake until golden brown, 20 to 25 minutes.

Pork chops, Peas and Tomatoes

4 thick-cut bone-in pork chops

Salt and pepper

2 tablespoons peanut oil

1 Vidalia onion, thinly sliced

1 (16-ounce) can San Marzano or other high-quality tomatoes, chopped and juice reserved

2 cups cooked lady peas (or other field peas, such as black-eyed, cooked or canned)

2 bay leaves

4 tablespoons chopped parsley

Preheat oven to 375 degrees. Season chops with salt and black pepper. In a large iron skillet over medium-high heat, swirl oil to cover bottom of pan. When hot, add pork chops, being careful not to crowd pan.

Sauté until golden brown on both sides but not cooked through; remove from skillet. Add onion to skillet and cook for 2 minutes or until slightly colored. Add tomatoes and juice, lady peas and bay leaves. Add 1 teaspoon salt and bring to a boil. Simmer for 5 minutes.

Lay pork chops on tomatoes, cover pan and place in oven for 15 minutes. Remove from oven and serve, garnished with parsley.

7Up Pound Cake

FOR CAKE:

1 cup (2 sticks) butter or margarine

1/2 cup vegetable shortening

3 cups granulated sugar

5 large eggs

3 cups flour

Pinch of salt

3/4 cup 7Up

FOR LIME GLAZE:

Makes about 1 cup

Hands on: 5 minutes Total time: 5 minutes

1 1/2 cups powdered sugar

Zest of 1 lime

3 to 4 tablespoons fresh lime juice

For cake:

Preheat oven to 325 degrees. Grease and flour a 9-inch bundt pan.

Using a mixer, cream butter and vegetable shortening, then gradually add sugar until light and fluffy. Add eggs one a time, beating well after each addition.

Reduce mixer speed to low, then add flour until fully combined. Add salt and mix. Gently fold in 7Up, taking care not to over mix. Pour batter into prepared bundt pan.

Bake 1 hour, 30 minutes or until toothpick inserted in center comes out clean. Cool in pan 10 minutes. Turn out onto serving plate, then cool completely. Drizzle with Lime Glaze.

For glaze:

In a small bowl, combine sugar, zest and juice until well-blended and smooth.

Directions

We will number these for you! Just hit 'enter' after every step.

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Comments

clbacon 1 month, 4 weeks ago said:
It is a Southern meal, indeed!

hungrybear 1 month, 4 weeks ago said:
Good

mjcmcook 1 month, 1 week ago said:
~HELLO~
'Southern' Food has the MOST
"5"FORK!!!!! 'Comfort' in the world!
~*~mj~*~

jolielives 1 month ago said:
After reading this I suddenly became ravenous. Bookmarked & High Forked.
Now off to cook something to eat.
Thank you, thank you.
Jo & Lee

petunia97 2 weeks, 2 days ago said:
You certainly have this southern meal down to a T!! delicious.....
By the way, have you ever cooked okra down with chicken or shrimp? It is out of this world..smothered okra & shrimp!!!

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