Thursday, February 26, 2009
Tuesday, February 24, 2009
What am I getting at here?
Why not turn your passion for cooking into a valued part of the food industry? One thing is for sure, people eat...usually more than they should...and a bad economy will never change that. If you, as the innovator, combine your skills in the kitchen with a unique approach to selling your service (catering, restaurant, food franchise) you will not only be helping out your very own standard of living, but you will also be contributing to your entire community's quality of life.
This week is national entrepreneurship week and by celebrating I have posted a link to an article in Rutherford County's Daily News Journal. Take a look, and remember the opportunities in the food service industry are limitless.
Monday, February 23, 2009
Thursday, February 19, 2009
The one and only Paula Deen Buffet is located at Harraha's in Tunica, Miss. with a huge selection of true southern treats. The buffet includes everything from southern fried chicken to her famous hoe cakes. The food is not even half of it. The atmosphere in itself is worth experiencing. Families dine in a mock version of her Savannah home which represents true southern charm. The gift shop includes recipe cards, every cook book she has published, along with elegant furnishings that will uplift the mood in any kitchen. Visit their website for complete details.
Oh yeah, keep your eyes peeled, Paula is known to be seen at the slot machines downstairs.
As Paula says so beautifully: "Put some south in your mouth!"
I stumbled across this article on the Chicago Tribune's website and thought I would pass it along. With the recent salmonella outbreaks you cannot afford to stay in the dark. Keep up with the news, pay attention to what you consume and please wash your hands, it could save your stomach some trouble.
Sunday, February 15, 2009
"Your friends at Jack Daniel's remind you to drink responsibly."
Thursday, February 12, 2009
Miss Mary's is a gathering place for folks worldwide to taste and experience true southern culture. From the skillet fried chicken to the everyday fresh fried okra, Miss Mary's is southern hospitality at its finest. I have to say I contribute my love for southern cooking to this place.
Everyday I got to see the smiles on visitors faces as they passed the Jack Daniel Candied Apples around the table. I watched the cooks top homemade fudge pie with homemade whipping cream. The only complaint I ever heard was from a man who had too many apples and needed help walking down the stairs!
For those of you who are not familiar with Miss Mary Bobos, feel free to check out the Jack Daniel's website. I encourage everyone to visit this true southern establishment. Spaces are limited and only two (sometimes three) meals are served a day. Visit the website to get information on how to make your reservation.
From the family style dinning to the history you will hear from your hostess, this place offers guests more than just a taste of the south.
Tuesday, February 10, 2009
- Anyone can put this quick snack together! Don't let the simplicity of it fool you, it is usually the most popular dish at any event.
Cream Cheese & Ham Roll-Ups
- 1 pack of flour tortillas (They usually come in a pack of 20 and you can get up to 80 rolls. Look for them in the cold aisle, they are usually the freshest.)
- 2 blocks of cream cheese (Let the cream cheese soften to room temperature. Or you can microwave it until slightly softened.)
- 1-2 2.0 oz packages of Hidden Valley Dip's Mix in the Original Ranch flavor
- 1 package of deli ham (pick your favorite!)
- About 1/2 Cup of chopped chives (green onions)
- Chopped jalapenos, if desired for an extra kick
Mix the cream cheese, ranch seasoning and chives together until creamy and suitable to YOUR taste.
Spread the cream cheese mixture onto a flour tortilla.
Place two pieces of ham side-by-side on top of the mixture.
Roll the tortilla neatly, and tightly.
Cut the tortilla treat into bite size rolls. If serving at a party do not serve the end pieces, they may taste great, but they do not look good. Presentation means everything in the South!
Friday, February 6, 2009
You will need:
- 3 large eggs
- 1 1/2 cups canned creamed corn (One can equals this amount.)
- 1 1/2 cups sour cream (I use a 16 ounce container, the extra kick of sour cream makes this cornbread even more moist!)
- 3/4 cup corn, canola or vegetable oil (I use canola oil)
- 1 1/2 cups self-rising, white cornmeal (packed)
- 3/4 teaspoon of salt
- 1/2 teaspoon of baking powder
melt some butter to lightly coat the finished cornbread
Preheat oven to 425 degrees F.
Place un-greased skillet or muffin pan in the oven. You want the skillet/pan to be hot before pouring in the cornbread mixture.
Mix the ingredients in the order above. If you mix the liquid ingredients together first your sour cream will not clump. Trust me, no one wants to bite into a piece of cornbread and see a white ball of sour cream!
This cornbread recipe would win a blue ribbon at The National Cornbread Festival in South Pittsburg, TN this April!