Tag Archives: Southern cooking

Karl’s Biscuits and Sage Sausage Gravy

Jan’s “old” brother—long story involving 23&Me—and his wife are stopping by for breakfast.  He has few teeth left and they have very standard “American” tastes—so nothing too chewy or exotically spiced. I decided that biscuits and gravy would be to their liking.

Karl’s Biscuits and Sage Sausage Gravy

Karl’s Biscuits and Sage Sausage Gravy

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Filed under Breakfast, California Fusion, Pork, Sauces and Spices

Claudia’s Deviled Eggs

My mother, Claudia’s recipe for deviled eggs was fairly standard for the Fifties. This is mostly a Southern (US) recipe. If you went to any church potluck back then, someone would bring these deviled eggs. Everyone’s home recipe was virtually identical, so they almost always tasted the same. Continue reading

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Filed under Side Dishes, Vegetarian

Karl’s Buttermilk Roast Chicken II

In Southern cooking (U.S.), a buttermilk marinade is frequently used to tenderize the chicken pieces before frying. I decided to try the technique in roasting a whole chicken. I found a few recipes that called for cutting up the chicken, but none for leaving it whole. While I have made buttermilk roast chicken before, every recipe has room for improvement.

Karl’s Buttermilk Roast Chicken II

Karl’s Buttermilk Roast Chicken II

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Filed under California Fusion, Chicken, Main Dishes, Poultry

Karl’s American Biscuits

For some reason, I have never made biscuits from scratch.  I frequently make scones for breakfast, but I have always depended on Bisquick for biscuits. Part of the reason for this is that I really did not understand the difference between the two. While I was making biscuits for biscuits and gravy, I discovered that they are easy and, by themselves, the are a delicious and versatile bread.

Karl’s American Biscuits

Karl’s American Biscuits

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Filed under bread, Side Dishes, Vegetarian

Karl’s Biscuits and Beef Jerky Gravy

More than forty years ago, I visited my second cousins in “Pleasant Valley,” Arizona. While I was there I had one of the most memorable meals of my life, biscuits and beef jerky gravy served with a side of fresh pinto beans. While biscuits and gravy is a standard Southern/Western dish, I have never had—before or since—as good as I had that day.

Karl’s Biscuits and Beef Jerky Gravy

Karl’s Biscuits and Beef Jerky Gravy

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Filed under bread, Breakfast, Sauces and Spices

Karl’s Creole Chicken Gumbo

The kids are coming over this Sunday. Last week, Miriam and Chris requested gumbo with okra, a signature Louisiana dish. I used to live in Gretna, across the river from the Big Easy, so I became very fond of Louisiana cuisine.

Karl’s Creole Chicken Gumbo

Karl’s Creole Chicken Gumbo

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Filed under Chicken, Main Dishes, Pork, Poultry, Sauces and Spices

Karl’s Barbecued Ham Steak with Lemon Thyme Glaze

When Safeway has a half price sale on hams (after a holiday) I buy a half a ham and cut it into ¾ inch ham steaks to freeze for later. While ham steak is good just on its own, it is nice to dress it up a bit. For this Sunday’s dinner, I thought I would try to barbecue the steak and put a lemon glaze on it.

Karl’s Barbecued Ham Steak with Lemon Thyme Glaze

Karl’s Barbecued Ham Steak with Lemon Thyme Glaze

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Filed under Barbeque, Main Dishes, Pork

Karl’s Southern Black Eyed Peas

I wanted a side dish to go with my ham steak and roasted vegetables. I know that Jan does not like black eyed peas, but I do. She can just eat more of the vegetables and leave the black eyed peas for me.

Karl’s Southern Black Eyed Peas

Karl’s Southern Black Eyed Peas

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Filed under Beans, Pork, Side Dishes

Karl’s Southern Roasted Brussels Sprouts and Cauliflower

I am making ham steak for this Sunday’s dinner. Miriam requested cauliflower and Jan loves Brussels sprouts. I had thought to make two separate dishes, but as I was looking at recipes on-line I saw that several combined these vegetables. For me ham calls for Southern (U.S.) cooking and it is not a Southern recipe if it doesn’t have bacon.

Karl’s Southern Roasted Brussels Sprouts and Cauliflower

Karl’s Southern Roasted Brussels Sprouts and Cauliflower

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Filed under Side Dishes, Vegan, Vegetables, Vegetarian

Karl’s Creole vs. Cajun Spice Blends

An oft asked question on the internet is: What is the difference between Creole Spice vs. Cajun Spice blends? There is a lot of confusion surrounding these two mixes of spice. Frequently, they are treated as being identical, but they are not. Continue reading

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Filed under California Fusion, Sauces and Spices, Vegan, Vegetarian