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
Pizza Crust #2
For years, I made my pizza dough with corn meal as in my first recipe. These days, though, I favor this sweeter version, but sometimes add 1/2 - 3/4 cups corn meal (as in the other recipe) for a bit of texture. Have fun with it, and don't be afraid to...
Garlic Creamed Spinach
10 ounces frozen spinach 1 onion 6 garlic cloves, minced 2 tablespoon butter 1 tablespoon olive oil 3 tablespoon flour 1/2 cup 2% lowfat milk 1 cup Parmesan cheese salt and pepper Cook spinach according to package instructions. Do not over cook. Drain thoroughly. Melt...
Cornbread & Oyster Dressing
Ingredients2 tbs. oil 3 cups chopped celery w/ leaves 2 cups chopped onions 2 tart apples ; cored and chunked (do not peel)1 lb. bulk pork sausage 1/2 pound of shucked fresh oysters 1 cup pecan pieces ; (optional)3 cups stale cornbread cubes 3 cups stale regular bread...
Green Chile and Cabbage Soup
Ingredients 8 tablespoons Butter1/2 head Cabbage shredded10 ounces Potatoes new, unpeeled, diced (small dice)1 Onion medium, chopped1 pound Mushroom sliced thinly8 tablespoons Flour8 cups Chicken stock1 cup Poblano chiles roasted, peeled, and cleaned2 teaspoons Salt1...
Bobbie’s BBQ Sauce
I got this from my mother. It’s fantastic. Make up some and add to your pulled pork to keep it moist. Put the rest in a bottle and serve at the table. Ingredients 1 1/2 pints white vinegar1/2 cup brown sugar2 tablespoon salt (try cutting back a bit on this)1...
Mustard Based BBQ Sauce
Ingredients 5 tablespoon dry mustard 1/2 cup brown sugar 1 tablespoon flour 1/2 teaspoon salt dash cayenne 1/2 cup vinegar 2 egg 1 tablespoon butter InstructionsCombine dry ingredients in double boiler. Add eggs and vinegar. Stir constantly. When thickened, add...
Onions Marinated with Feta Cheese
3 onion ; thinly sliced1/4 pound feta cheese ; crumbled1/4 cup olive oil 2 tablespoon wine vinegar 2 tablespoon lemon juice 1/2 teaspoon oregano salt and pepper 1 teaspoon sugar ; or to tasteMix cheese and onions together in a bowl. Combine remaining ingredients and...
Mexican Style Cream Corn
Ingredients 3 tablespoon butter1 onion1 garlic2 Poblano Chiles1 tomato ; chopped1 pk frozen corn ; thawed (Of course, fresh would be even better!)1/4 teaspoon pepper1/2 cup milk1/2 pound cream cheese - cubed Directions Roast the poblanos over...
Parmesan Black Pepper Crackers
My wife, bless her heart, has this fascination about home-made crackers. And they're low sodium to boot! Ingredients 1/4 pound (1 stick) unsalted butter3 ounces grated Parmesan1 1/4 cups all-purpose flour1/4 teaspoon kosher salt1 teaspoon chopped fresh thyme leaves1/2...
Beer Can Chicken
I have a couple of those contraptions made especially to hold the beer can in place and to stand the chicken upright. I have done it without the special chicken stand, but I prefer the stability the special "stand" provides. Check at your local grill store, or maybe...