Monday, April 20, 2015

Sunday Dinner in the South
Recipes to Keep Them Coming Back for More
By Tammy Algood

Sunday Dinner in the South
Sunday Dinner in the South
Recipes to Keep Them Coming Back for More
By Tammy Algood
I'm from western North Carolina.  I grew up eating southern food.  Now I prepare southern food for my family.  I love pinto beans cooked in pork stock that had been prepared the day before {the bone was in the freezer from some special occasion - probably Thanksgiving} with cornbread and buttermilk.  I know that you don't always have to cook meat at dinner.  Green beans, fried taters, biscuits with a couple slices of mater and iced sweet tea includes EVERYTHING in the food groups. 

Southerners LOVE their sweets.  A meal isn't complete unless you have a piece of homemade pound cake {from a recipe passed down generations} with some hot cawfee.

When I received this cookbook in the mail I was excited because this cookin' is the only way of cookin' I know how to do.  Being from North Carolina grits are very important and can be eatin' for any meal of the day.  Mix grits with collards and some pork and you're in “hog heaven” so that's how I picked a recipe from the book to share with you.  Two of my favorite things in one dish.  Mmmm mmmm.

I hope you enjoy!!!  You're going to love this cookbook and enjoy having it in your kitchen.

Grits and Greens

Sunday Dinner in the South

This grits recipe has quickly become one of my favorites because it includes everything I love in one dish. The combination of sausage, cheese, greens, and hot sauce could not be better when folded into creamy grits. Have extra hot sauce available for the heat lovers around your table.  Yield: 8 servings

1 cup low-sodium chicken stock
1/3 cup half-and-half
1/2 teaspoon salt, divided
1 cup water
1/2 cup regular grits
1 tablespoon olive oil
3 ounces dry chorizo or summer sausage, chopped
8 large fresh collard green leaves, chopped
2 teaspoons cider vinegar
1/2 teaspoon sugar
1/2 cup shredded sharp Cheddar cheese
1/4 cup grated Parmesan cheese
1 tablespoon butter
1/2 teaspoon hot sauce
1/4 teaspoon black pepper

In a medium saucepan over high heat, combine the stock, half-and-half, and 1/4 teaspoon of the salt. Add the water and bring to a boil. Gradually whisk in the grits, cover, reduce the heat to medium-low, and simmer. Stir occasionally and cook 15 minutes or until thickened.

Heat the olive oil in a large skillet over medium-high heat. Add the chorizo and cook 2 minutes. Add the collards, cider vinegar, sugar, and the remaining 1/4 teaspoon salt. Cook, stirring constantly, for 2 minutes.

Whisk the Cheddar, Parmesan, butter, hot sauce, and pepper into the grits.

Transfer to a serving bowl. Top with the collard green mixture and serve hot.

NOTE: You can increase the heat by substituting pepper jack for the Cheddar cheese in this recipe.

More about Sunday Dinner in the South:
Food personality Tammy Algood shares more than 180 recipes for Southern comfort food, combined with forty funny and heartwarming stories from preachers about Sunday dinners in the home of church members.

Delving deep into the South’s romance with dinnertime after church, Sunday Dinner in the South serves up the recipes and stories of Southern pastors who have enjoyed the hospitality of parishioners for generations. Weaving together the South's two greatest tradition - cooking and storytelling - Algood brings readers to the Sunday table of Southern homes. 

And while Sunday dinner is often the most indulgent meal of the week, Algood devotes a portion of the book to recipes for health-conscious readers. Dishes such as Spicy Sweet Potato Soup with Greens, Fresh Corn Polenta with Cherry Tomatoes, and Roasted Brisket with Country Vegetables will inspire readers to preserve and continue the grand tradition of Southern Sunday dinner.

Tammy Algood is a food personality on Nashville’s local ABC, CBS, NBC, and Fox affiliates, as well as statewide on PBS. You can hear her food reports and commentary on Nashville radio networks, Clear Channel, and NPR. She conducts cooking schools at various Tennessee wineries and has been published in numerous magazines and newspapers.

**I was not paid to post this.  I was sent a FREE copy of the book to enjoy.**

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