I was born on Capitol Hill in Washington DC. My mom, Izetta, was born in Tennessee and raised in Waterford, Virginia. My dad, Charles Irving, was born in a small town outside of Leesburg, Virginia. Most of my aunts and uncles remained in Virginia. We would drive to the country every Sunday and had wonderful Sunday dinners with relatives. My mom would help cook in their big country kitchens. Nothing says comfort like southern food and. . .good ole' hospitality is truly a southern tradition.
This barbecue sauce gets its kick from hot sauce and its smokey smoothness from Kentucky bourbon. I find it
more economical to buy a whole chicken and cut it into 10 pieces (breasts cut
in half, crosswise).
I save the chicken back in a
plastic baggie and freeze it for making chicken stock later.
BBQ Sauce 1 T extra-light
olive oil or grape seed oil
1 yellow onion, finely
2 cloves garlic, minced
1 ½ cups ketchup ¼ cup honey
¼ cup unsulphured molasses
¼ cup apple cider vinegar
¼ cup Worcestershire sauce
¼ cup unsalted butter
3 T brown sugar 2 T prepared yellow mustard 2 T hot sauce, optional
¼ t hickory liquid smoke
½ cup Kentucky Bourbon
1 whole chicken, 3 to 3½
lbs, cut into 10 pieces
Salt and freshly ground
In a small saucepan over
medium heat, add the oil and sauté the onion until soft, about 5 minutes.
Add the garlic and sauté
Stir in the ketchup, honey, molasses, apple cider vinegar, Worcestershire, butter, brown sugar, mustard, hot sauce (if using), hickory smoke, and bourbon.
Bring to a low boil, reduce
heat and simmer for about 20 minutes.
Remove from heat and set
Prepare a grill with
charcoals on both sides with a drip pan in the center.
Season the chicken pieces
to taste with salt and pepper.
Prepare charcoals on each
side of the grill with a drip pan in the center.
Place the chicken pieces,
skin side down, in the center of the grill.
Cover and grill for about
45 minutes, turning the pieces over after 25 minutes.
After chicken has been
grilling for 45 minutes, generously brush the chicken pieces with the sauce and
grill another 5 minutes.
Turn over the pieces and
brush again with sauce and grill another 5 minutes.
The word succotash is derived from the Narraganset Indian word meaning 'broken' or 'fragments'. My mom always made succotash with lima beans, corn, butter, milk, salt, and pepper . . . and that was all. That is still mine and my son, Brandon's favorite way to have it. When you add other vegetables, such as red bell pepper and green beans, it makes a very colorful dish. Succotash became popular during the Great Depression because it was a poor man's staple. A Creole or Cajun version would include okra. Some other recipes include bacon. Make your own version of succotash.
2 t grape seed oil 1 yellow onion, diced 1 red bell pepper, diced Handfull of green beans, diced 2 cloves garlic, minced 3 ears of corn, kernels removed or 3 cups frozen corn, thawed and drained 3 cups frozen lima beans, thawed and drained 1 t fresh thyme leaves ½ t cayenne pepper 2 T unsalted butter 1 cup whole milk Sea salt and finely ground black pepper In a large skillet, heat the oil over medium heat and add the onion, bell pepper, and green beans. Cook for 5 minutes, while stirring. Add the garlic and cook another couple of minutes. Add the corn, lima beans, thyme leaves, and cayenne pepper. Cover with a lid and let simmer 5 minutes. Remove lid and stir in the butter and milk. Season to taste with salt and pepper. Simmer another couple of minutes until heated through. Serves 6
I have been making these delicious hors d'oeuvres for more than 45 years. My daughter always wants these at Christmas time, but they are perfect anytime of the year. You can make them in advance, freeze, and then bake them a few minutes before guests arrive. Shred good quality sharp cheddar cheese with a box grater. Pre-packaged grated cheese contains cellulose (wood pulp) and potato starch.Manufacturers put it in cheese to keep it from clumping.
4 oz freshly shredded yellow sharp cheddar cheese (half an 8-oz stick of cheddar)
6 T unsalted butter, softened
1 t paprika
½ t dry mustard
½ t sea salt
1 ¼ cups all-purpose flour
36 to 40 small-size pimento stuffed Manzanilla olives, thoroughly drained
Place the shredded cheese and butter in a mixing bowl and allow softening to room
temperature for about 30 minutes.
Add paprika, dry mustard, and salt.
Slowly stir in the flour.
Mix with a wooden spoon until pieces of cheese disappear and mixture is
smooth and deep yellow in color.
Pinch off small pieces of dough, about a
teaspoon full, and flatten in palm of your hand to a circle about 1 ½ inches in
Place a well-drained olive in center of dough, bringing edges together to
Roll gently between palms of hands.
Place on a baking sheet and refrigerator for 15 minutes.
Meanwhile, preheat oven to 375 degrees F.
Bake for 20 to 25 minutes, or until lightly browned. Serve hot.
Makes 36 to 40
forming cheese and olive balls, they may be frozen for future use.
serve, bake frozen, about 30 minutes.Do
not thaw before baking.