Collards are a Southern dish I’ve come to appreciate and eat more of as I get older. Like so many other Southern dishes, collards can vary depending on sub regions within the larger South. I’ve never been a fan of collards that are swimming in pot liquor, so I’ve been cooking mine a particular way … Continue reading Duck Bacon Collards
Gumbo is the history of the Gulf South in a big pot. Okra, or as Africans called it gombo, can be used to thicken this big pot of history. You can also use filé to thicken, which is ground sassafras leaves, and was known as kombo to Choctaw Indians. Mix Choctaw Indian, with coastal West Africa, … Continue reading Turkey and Andouille Gumbo
When I start tackling the subject of a roux, I automatically think back to a recipe book titled Who's Your Mama, Are You Catholic, and Can You Make a Roux, written by Marcelle Bienvenu. The cookbook is written in a beautiful way telling many stories of her childhood and family gatherings, but it's also written with the assumption … Continue reading Making a Roux Joe’s Way
Sweet potatoes have long been a staple in Southern households including the home I grew up in. Grandma Pendarvis used to grow rows and rows of them in her garden and would lay them out in the sun to "cure". She grew some of the biggest sweet potatoes in Mobile County and was even featured in … Continue reading Sage Sweet Potatoes
Mama's way of making the easiest buttermilk biscuits.