SOUTHERN TOMATO TART

I got these beautiful tomatoes at various farm-to-table stores here in the Northern Neck of Virginia.

Most recipes call for cheddar cheese in Southern tomato pies.  

I prefer to use my favorites Gruyére and Parmigiano-Reggiano.

Other good choices are Emmentaler or Edam.

I included my recipe for a savory pie crust.  

To save time, buy an already prepared pie crust.

Gruyére and Emmentaler are Swiss semi-hard cheeses made from cow's milk

Edam cheese is from the Netherlands, also made from cow's milk.

Parmigiano-Reggiano is, of course, from Italy.

Use your favorite semi-hard cheese for this recipe.

Savory Single 9-Inch Crust

1 ¼ cups all-purpose flour (I use White Lily)

½ t fine sea salt

½ cup (1 stick) cold unsalted butter, cut into pieces and placed in freezer 10 minutes

1 t lemon juice

¼ cup ice cold water

Pulse flour and salt in a food processor fitted with a steel blade.

Remove butter from freezer and add to food processor.

Pulse until butter pieces are the size of peas.

Add lemon juice to water and slowly pour through shoot and process until mixture comes together.

Turn dough out onto a large piece of plastic wrap.

Gather the dough up and press into a disc.

Refrigerate for 30 minutes.

Preheat oven to 400 degrees F.

Press dough into a 9-inch tart or pie pan.

Use a fork to make holes in the bottom of the pie crust, known as docking.

Line crust with aluminum foil and fill with pie weights or dried beans.

Bake for 15 minutes.  

Remove foil with pie weights and bake an additional 5 minutes.

Let pie crust cool 30 minutes before filling.

Reduce oven temperature to 350 degrees F.

Filling

4 to 5 medium to large assorted heirloom tomatoes, thinly sliced

1 t sea salt or Himalayan pink salt

1 T avocado oil or neutral oil of your choice

½ medium Vidalia onion, thinly sliced

1 clove garlic, pressed or minced

1 t fine ground black pepper

½ cup grated Gruyére, Emmentaler, or Edam cheese

½ cup grated Parmigino-Reggiano cheese

2 T Dukes mayonnaise

¼ cup finely chopped herbs, such as basil, thyme, chives, and Italian parsley, divided

Place sliced tomatoes on a large baking sheet lined with paper towels.

Sprinkle with salt and let sit 15 minutes.

After 15 minutes, place paper towels on top of tomatoes and pat dry.

In a small skillet over medium-low heat, sauté onion in oil for 10 minutes.

Add garlic and sauté one more minute

Place grated cheeses in a bowl and mix together with mayonnaise.

Place a layer of cheese on bottom of pie crust.

Layer with the onion and garlic mixture.

Follow with half of the herbs. 

Arrange a layer of tomatoes on top.

Sprinkle tomatoes with black pepper.

Repeat again, reserving the last half of the herbs.

Bake for 30 to 35 minutes.

Sprinkle with a little more herbs and serve warm or at room temperature.

TOMAHAWK PORK CHOPS WITH CHEDDAR CHEESE GRITS

Hominy grits are a southern favorite, although it is more often shorted to just 'grits'. Hominy is dried and ground white or yellow corn kernels from which the hull and germ have been removed.

2 thick tomahawk pork chops, trimmed of any excess fat

Salt and freshly ground black pepper

1 T avocado oil

½ cup onion, diced

½ fresh thyme or ¼ t dried thyme

1 T flour

½ cup Marsala or white wine

1 cup chicken broth

Grits

2 cups water

2 cups whole milk

1 t sea salt
1 cup stone ground white or yellow grits (not instant)

1 cup grated sharp cheddar cheese
2 T unsalted butter

Preheat oven to 375 degrees F.

Sprinkle both sides of chops with salt and pepper. 

Heat the oil in a cast-iron skillet over medium-high heat.
Add the pork chops and brown on each side for about 3 minutes.

Remove and set aside on a plate. 

Pour out most of the grease from the skillet and add the onion and thyme. 

Sauté for about 5 minutes then mix in the flour and cook another 2 minutes. 

Add the wine and chicken broth.

Simmer until it thickens slightly. 

Place the browned chops and any liquid that has accumulated into the skillet.

Cover tightly with a oven-proof lid or aluminum foil and bake in oven for 15 to 20 minutes.
Center of pork chops should register 140 to 145 degrees F.

While chops are baking, in a medium saucepan, bring water, milk, and salt to a boil.

Gradually whisk in grits, reduce heat to the lowest setting, cover and simmer, about 15 to 18 minutes, stirring frequently.

Remove from heat, stir in cheddar cheese and butter. 

To serve, spoon grits onto 2 warm bowls or plates, add a pork chop and pour some of the gravy, through a strainer, onto each and serve.

Serves 2

PORK CHOW MEIN

You can make this classic Chinese-American recipe with chicken, beef, shrimp, or pork. We love it with pork.

Chow Mein Sauce

½ cup chicken broth

3 T dry sherry

3 T oyster sauce

3 T low sodium soy sauce

2 T honey

2 T sweet chili sauce

1 t sesame oil

Noodles and Vegetables

8 oz fresh chow mein or Chinese-style lo mein noodles

¼ cup coconut oil or avocado oil, divided

4 boneless pork chops, cut into bite-size strips

12 white or cremini mushrooms, trimmed and thinly sliced

½ yellow onion, thinly sliced

2 baby bok choy, optional

½ napa cabbage, thinly sliced

1 large carrot, peeled and shredded

2 cloves garlic, pressed or minced

4 scallions, sliced diagonally, for garnish

Sesame seeds, for garnish

Cilantro, for garnish

Sriracha, optional

Crunchy chow mein noodles

In a glass measuring pitcher, whisk together all of the Chow Mein Sauce ingredients and set aside. You can do this in the morning, cover and refrigerate, but stir thoroughly.

Place all prepared mushrooms, onion, bok choy, cabbage, carrot, garlic, and scallions in separate piles on a large pizza pan or tray.

In a wok or large skillet over high heat, add half of the oil and stir-fry pork for 3 to 4 minutes until light brown. Transfer pork to a bowl and set aside.

Add the rest of the oil and stir-fry mushrooms and onion until golden.

Prepare noodles according to package directions and set aside.

Save some of the cooking water

Return pork to wok and cook one minute. 

Add bok choy and cabbage and cook another 3 minutes. 

Add grated carrot and garlic and cook another minute.

Add the noodles with a little of the cooking water to pan along with the Chow Mein Sauce.

Heat through and using tongs, toss noodles to coat with sauce.

Dish out into 2 warm bowls and top with scallions, sesame seeds, cilantro, and Sriracha, if desired.

Top with a hand full of crunchy noodles.

ROASTED SWEET POTATOES & BROCCOLI

Here is a delicious and quick way to serve sweet potatoes and broccoli.  This takes care of a vegetable and potato for dinner. . .all in one pan!

½ cup pecan halves

1 large sweet potato, peeled and cut into bite size pieces

2 T avocado or olive oil, divided

1 large bunch broccoli, cut into florets

1 clove garlic, minced or pressed

½ t smoked paprika

½ t sea salt

½ t ground black pepper

¼ cup dried cranberries 

Preheat oven to 375 degrees F.

Place pecan halves in a large dry cast-iron skillet over medium heat and toast until golden, about 5 to 7 minutes (don't walk away, they burn quickly).

Remove to a small plate and set aside.

Place sweet potatoes in the same large cast-iron skillet.

Drizzle 1 tablespoon of the oil over and mix together to combine.

Bake for 15 to 18 minutes.

Remove from oven and stir in the broccoli, paprika, garlic, salt, and pepper.

Return to oven and bake another 10 minutes.

Remove from oven and stir in pecans and cranberries.

Serves 4

CHESAPEAKE BAY CRAB CAKES

I love Maryland (aka Chesapeake Bay) crab cakes and I can get the crab meat fresh here in Eastern Virginia. Here is a traditional recipe for Maryland crab cakes with tartar and cocktail sauce.

1 large egg, lightly beaten

¼ cup mayonnaise, preferably Dukes

2 t Old Bay Seasoning

2 t Coleman's Dry Mustard

1 t Worcestershire sauce

1 t prepared horseradish (optional)
Zest and juice of ½ small lemon

1 T finely chopped parsley
1 t freshly ground black pepper

½ t sea salt

½ cup finely crushed (about 12-15) buttery crackers 

1 lb fresh lump crab meat, drained and checked for shells

2 T melted butter

In a large bowl, whisk the egg until frothy, then whisk in the mayonnaise.  

Whisk in the rest of the ingredients except the cracker crumbs and crab meat.

Gently mix in the cracker crumbs and crab meat.

Scoop and gently shape mixture into 6 balls, about ½ cup each, do not flatten.

Place on a plate, cover and refrigerate at least 30 minutes.

Preheat oven to 425 degrees F.

Lightly grease a baking sheet.

Lightly pack the crab balls and place on the baking sheet.

Drizzle with melted butter and bake 14 to 16 minutes, until brown around the edges and golden brown on top.

Serve with lemon wedges.

Serves 3 to 4

Tartar Sauce

¾ cup mayonnaise                                     

1 T capers, drained and chopped                                 

2 T sweet pickle relish or dill relish

2 T minced red onion 

1 t lemon zest

1 t Dijon mustard

2 dashes Worcestershire sauce

1 t dill weed

Salt and freshly ground black pepper, to taste   

                                   

In a medium bowl, mix all of the ingredients together, cover and refrigerate 1 hour or up to 2 days.

RITZY CHICKEN CUTLETS

This is a Southern take on Italian Chicken Milanese.  Crushed Ritz crackers are used and the flavor is so delicious.  This is an easy week night meal.  The chicken cooks in just a few minutes, but you can keep it warm in your oven while preparing the rest of your meal.

2 boneless chicken breasts, cut in half lengthwise 

¼ cup all-purpose flour

1 large egg

1 cup finely crushed Ritz crackers

¼ cup plain dry breadcrumbs

1 t garlic powder

½ t smoked paprika

1 t sea salt

1 t ground black pepper

Avocado or other neutral oil, for frying

Minced parsley, for garnish

Lemon wedges, for garnish

Preheat oven to 225 degrees F.

Pound each chicken piece (4 pieces, total) between 2 sheets of plastic wrap, with a rolling pin.

Set aside on a platter.

Add flour into a shallow bowl.

Whisk egg with 1 tablespoon water in another shallow bowl.

Stir cracker crumbs, breadcrumbs, garlic powder, paprika, salt, and pepper in another shallow bowl.

Dip each cutlet into flour, then egg, and finally in cracker crumb mixture, making sure to evenly coat.

Place back on the platter.

Heat enough oil in a large skillet over medium heat to about ½-inch depth.

Cook cutlets until browned, about 3 minutes each side.

Place on a wire rack lined baking sheet and keep warm in oven until ready to serve.

Garnish with minced parsley and lemon wedges.

Serve with buttered noodles and a green vegetable.

Serves 2

LOWCOUNTRY SHRIMP & GRITS

Shrimp and grits started in the Lowcountry of coastal South Carolina and Georgia. Traditionally grits were served as a breakfast dish, but now they are served with seafood and considered a brunch, lunch, dinner, or supper dish. Lowcountry grits contains andouille sausage, sometimes bacon, and a medium dark roux.  

Cut the recipe in half to serve 2.

Grits

4 cups water

2 cups whole milk

½ t sea salt

2 cups stone ground yellow or white grits (not instant)

2 T unsalted butter

1 cup shredded sharp cheddar cheese

Shrimp & Sausage

2 T avocado oil or other neutral oil

12 oz andouille sausage, cut in half, lengthwise and sliced ¼-inch

½ sweet Vidalia onion, thinly sliced

1½ lbs large shrimp, peeled and deveined

2 cloves garlic, pressed or minced

Roux

¼ cup unsalted butter

¼ cup all-purpose flour

2 cups chicken broth

Pinch of cayenne pepper (optional)

Sea salt and freshly ground black pepper

Juice of ½ lemon.

4 scallions, thinly sliced on the bias

In a 2-quart saucepan, bring water, milk, and salt to a boil.

Slowly whisk in the grits.  

Reduce heat to a simmer, stirring every 4 to 5 minutes.

Simmer for about 25 minutes.  Stir in butter and cheese to completely combine.

Turn off heat, cover and set aside and keep warm.

In a large cast-iron skillet, over medium heat, add oil and cook the andouille sausage until brown.

Remove with a slotted spoon to a bowl and set aside.

Add the butter to the skillet and slowly cook the onion for 5 minutes. 

Add the shrimp and cook, while stirring for about 4 minutes. 

Add the garlic and cook another minute.

Remove to the bowl with sausage.

Roux

Add butter to the cast-iron skillet and whisk in the flour.

Cook 7 to 8 minutes, until roux turns a light brown in color.  

Watch it carefully and don't let it burn.  

Slowly add the chicken broth and stir to combine.

Return the sausage and shrimp mixture to the skillet.

Season to taste with salt and pepper, add lemon juice, and simmer a couple more minutes, to heat through.

Ladle the grits into 4 warm bowls.

Evenly divide the the skillet ingredients over the grits.

Garnish with scallions and a wedge of lemon.

Serve immediately.

Serves 4