1 cup kosher salt 1/4 cup olive oil 2 Tbsp thyme 1/4 cup sugar 2 Tbsp rosemary 1 boneless pork loin (5-8 lbs)
Combine salt and sugar; coat entire loan. Wrap in plastic wrap and chill for 3-4 hours.
Rinse thoroughly and pat dry.
Rub meat with olive oil and coat with the herbs. Cook on grill by indirect heat 3-4 hours. Or cook in oven at 350 degrees. Cook until internal temperature is 170 degrees to assure complete.
This is a recipe from Walter Comeaux, a dear friend and a Founding Father of Commerce Title in 1983. We considered him the Founding Father of BR Real Estate and a great mentor. We lost him in 2020 after he served thousands of homeowners and agentswith love and care.
Please enjoy this recipe on Father’s Day as we remember Walterwith love and appreciation.
4 oz fresh okra, cut into 1/2 inch slices (or frozen) (1 cup)
1 garlic clove, finely chopped (1 tsp)
3 cups fresh corn kernels (or canned/frozen)
1-1/4 tsp kosher salt
1/4 tsp black pepper
3 Tbsp butter
5 oz cherry tomatoes, halved (1 cup)
1/4 C thinly sliced fresh basil
Cook lima beans in pot of water, covered. Bring to a boil over medium-high. Reduce to medium-low and simmer until beans are just tender, 8-10 minutes. Drain and set aside.
While beans are simmering, cook bacon in cast iron skillet until crisp, about 8 minutes, turning once after 5 minutes. Remove bacon to paper towels, crumble and set aside.
In bacon drippings in skillet, add chopped onion, okra and garlic cooking over medium heat; cook, stirring often until onion is tender, about 6 minutes. Stir in corn, salt, pepper and lima beans. Cook until corn is bright and tender. Add butter, stirring constantly until butter is melted. Remove from heat, add tomatoes and basil and bacon. Serve & enjoy a taste of the South!
Mix Bisquick, sour cream and soda. Pat out 1/2 inch thick. Melt butter. Pour half of the butter on cookie sheet. Place biscuits on cookie sheet. Brush biscuit tops with remaining butter. Bake at 450 for 10 minutes. These are delicious!!
Preheat oven to 400°F. Bring stock and 1 teaspoon of the salt to a boil in a medium saucepan over high. Whisk in grits; cook, whisking often, until smooth, about 20 minutes. Whisk together cooked grits, cheese, tomato paste, and egg in a bowl. Set aside until ready to use.
While grits cook, heat oil in a large skillet over medium-high. Add onion, mushrooms, and carrots. Cook, stirring occasionally, until vegetables are softened, 7 to 8 minutes. Add garlic, thyme, and 1/4 cup of the scallions; cook, stirring occasionally, 2 minutes. Stir in tomatoes and wine. Bring to a boil over high; reduce heat to medium-low, and simmer, stirring occasionally, until slightly thickened, 4 to 5 minutes. Stir in shrimp, pepper, and remaining 2 teaspoons salt. Remove from heat.
Spread grits mixture into a 13- x 9-inch casserole dish. Top evenly with shrimp mixture. Cover with aluminum foil. Bake in preheated oven until casserole is bubbly and shrimp are cooked through, about 18 minutes. Remove from oven; let stand 5 minutes. Sprinkle with remaining 1/4 cup scallions.
12 oz white chocolate chips + more for drizzling **After going to two stores with no luck, being solution oriented as we are, chose 3 boxes of 4 oz Baker’s white chocolate; then chopped them in food processor; perfect!!!
Preheat oven to 375 degrees F. Line a rimmed cookie sheet with parchment paper. Lightly spray with cooking spray. Place saltine crackers side by side on the parchment paper. Set aside. Combine butter, brown sugar, and cinnamon in a large saucepan. Bring to a boil over medium-high heat. Boil for 3 minutes, stirring constantly. Remove from heat and stir in vanilla. Pour the mixture evenly over the crackers. Use a greased spatula to spread over the crackers as needed.
Bake for 5 minutes. Remove from oven. Top with 12 oz white chocolate chips. Let rest 5 minutes. Use a spoon to spread the melted white chocolate evenly over the crackers. Decorate the top with green, yellow and purple decorative sugars. Drizzle with additional white chocolate as desired. Cool in the freezer for 30 minutes. Break into pieces, removing from the paper. Store in the refrigerator in a ziplock bag or airtight container.
Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels, reserving 1 tablespoon bacon grease. Crumble bacon into pieces.
Grease a 9×13 inch casserole dish with reserved bacon grease.
Place milk, eggs, seasoned salt, and black pepper in the bowl of a stand mixer fitted with a paddle attachment. Beat on medium speed until smooth and pale, about 5 minutes.Add bacon pieces, cheddar cheese, onion, and green bell pepper; beat until combined, about 2 minutes more.
Layer potato slices in the bottom of the casserole dish. Pour egg mixture over potatoes. Arrange sliced mushrooms on top. Cover casserole with aluminum foil.
Refrigerate over night. Bake in 350 degrees preheated oven, about 35 minutes. Remove aluminum foil and bake until eggs are set, about 30 minutes more.
Grease and flour 3 loaf pans. Combine oil, eggs, water and pumpkin by hand or by mixer. Add flour, salt, nutmeg, cinnamon, baking soda and sugar. Bake at 350 for one hour or until toothpick comes out clean! Stays moist for days!
I found this recipe many years ago in a vintage cookbook, “Fanny Pierson Crane, Her Receipts 1796” while serving as a docent at the open hearth kitchen at Magnolia Mound Plantation. The recipes were originally prepared in the 18th century manner and adapted for today.
This recipe has become a family treasure and favorite … I makes it year round! May it become a staple in your kitchen too!