RIVER CITY DINER
Greetings!
What a blessing to have been raised in Memphis by a country cook who knew what she was doing. Good cooking was just a way of life in our household and among our extended family. My mother prepared the best fried chicken in Tipton County (We grew up in Memphis, but our reunions were in Tipton County.) according to my aunts, uncles, cousins, and great aunts & uncles; I have no reason to doubt their words of praise. I saw at every family reunion whose chicken was the first to go. And my mother wasn’t the only good cook in our house.
My daddy was a master at the grill and could throw together a variety of tasty snacks inside as well. He specialized in oyster stew & Bleu Cheese Dressing; and sitting down with Daddy as we built snacks of smoked oysters, cheeses, crackers, olives, and anything else he could scrape together was a banquet in itself.
The blog entries below come from recipes we enjoy around our household; from recipes I’ve yet to try; from recipes given me by friends and family, and things I’ve read about on line or in real print. Yes, I do still subscribe to magazines that come in the mail. Also there are posts about cooking equipment, techniques, sources for more information, etc. I hope you find something of interest. By all means, feel free to write
Pan Roasted Potatoes and Mushrooms
Sherry loves potatoes, and sometimes I cook her up some with onions. Last night, I added mushrooms, and they turned out nicely! Ingredients 3 medium red potatoes; quartered and sliced thinly 1 medium yellow onion; coarsely chopped 1/2 pound white mushrooms; sliced...
Country Style Ribs with Chinese Five Spice
I heard this one on NPR. Today, I used 4.77 pounds country style ribs. Sprinkle with a generous amount of 5-spice. Place in the bottom of a cast iron dutch oven; cover with big jar of sour kraut. Then sprinkle with brown sugar. Cover and place in 350 oven. ...
Banana Oat Energy Bites
Sticky to make but SO good!
Swai
Swai, or "basa" sauteed in a bit of butter and olive oil. This works very well. (2 minutes per side in a aluminum frying pay.) But I like this way too even BETTER! I preheated the ridged cast iron grill pan for a few minutes over medium-high heat. I dried the fillets...
New Fry Pan
Just ordered a new Commercial Grade 12" Frying Pan. It's NSF rated and looks like the 10" pan I got from Mother. That 10" pan supposedly came from the kitchen at the International Harvester Plant in Memphis. I really like the 10" pan I have now because it's durable,...
Beets and Potatoes
I picked up a couple of "commercial grade" sheet pans (1/2 sheet) at Walmart for just under $7 each the other day; and I've begun using them for supper. Tonight, I peeled and diced a couple of beets; tossed them with olive oil; seasoned with salt and pepper and ...
Brussels Sprouts Roasted with Sausage
I originally tried this recipe from "Italian Food Forever." It was very good just as she did it. But I with every bite, I kept thinking, this reminds me of pizza. So, I made some changes with the notion of making a topping for pizza....or perhaps a main dish...
Tasso Making
I started with a boneless pork loin. This one was 4.85 lbs. Then, I sliced it about 3/4 to 1" thick; and placed them on a rack. I put a fan on them to dry them out. Note: I've done the same thing with a Boston Butt; I just had to bone it out and then cut it into...
Final Exam for Sunday School
Final Exam for Sunday School 1) We hear what Jesus has to say in the : Old Testament, New Testament, or Apocrypha 2) Moses led his people out of Egypt in which part of the Bible? Old Testament, New Testament, or Apocrypha 3) Every Sunday, our priest (or our Deacon)...
Shrimp with Mushrooms and Onions
I saw Giada do some onions low and slow on the stove top the other day, and they looked so good. She said she cooked hers for an hour and a half. I've tried it with big Texas 1015 onions (our answer to the Vidalia), and we like it. So, I had a handful of shrimp on...