Easy Southern Cooking » Video

How to Make Southern Candied Yams Side Dish

admin — Mon, 27 Sep 2010 11:53:00 +0000

How to cook candied yams from host of the Joy of Soul Food, cooking with Pamela Holmes. Healthy, fast, soul food with a twist. How to cook soul food recipes.

How to Make Southern Shrimp and Grits with Succotash.

admin — Fri, 24 Sep 2010 11:20:19 +0000

In this video Chef Susan McIntosh, author of “Glorious Grits”, shows us how to make true Southern Shrimp and Grits with Succotash. She talks about how to make true southern stone-ground grits for this dish.

How to Make a Southern Breakfast

admin — Wed, 22 Sep 2010 12:58:17 +0000

How to make a southern breakfast with grits, bacon, omelet, french toast and home fries.

www.davecancook.com Cooking with Dave Jr.
Category:
Howto & Style
Tags:
video, breakfast, southern breakfast, ham, omelet, sausage, bacon, grits

Southern Smothered Round Steak

admin — Sun, 19 Sep 2010 12:09:37 +0000

This video shows you how to make a southern smothered round steak with gravy.

Soul Food – Southern Blackeye Peas

admin — Fri, 17 Sep 2010 12:18:27 +0000

This video shows you how to make great Black-eyed Peas.

Steps for Soulful Southern Black-eye Peas

Step 1: Sort the peas. Remove any stones, leaves or odd shaped peas.

Step 2: Place peas in a colander and rinse to remove any dirt.

Step 3: Saute. In a large pot, add olive oil, chopped onions and garlic. Saute until tender.

Step 4: Add smoked turkey, chicken broth and black eyed peas.

Step 5: Cover. Bring to a boil then reduce the heat and simmer for 1 hour or until tender. When the hour is up, remove from the heat and let sit covered for about 15 minutes.

Step 6: Add red pepper flakes, black pepper or pepper vinegar for seasoning.

Brunswick Stew

admin — Tue, 16 Mar 2010 13:28:08 +0000

Ingredients:
THE STEW – 1 ½ onions, 3 tbsp garlic, salt, pepper, 2 lb pork, 2 lb chicken, OR Choice of meat, Italian seasoning, 1 tsp Liquid smoke, 28 oz tomatoes, 3 cups cubed potatoes, 14 OZ corn, 14 OZ lima bean, 14 OZ cream corn.
THE SAUCE – 4 tbsp butter, 1 ¾ cup ketchup, ¼ cup yellow mustard, ¼ cup vinegar, 1 tbsp garlic, 1 tbsp black pepper, ½ tsp Liquid smoke, ½ tsp lemon juice, ½ tsp cayenne pepper, 1 tsp Worcestershire sauce, ¼ cup brown sugar.

How to Make Corn Fritters

admin — Fri, 12 Mar 2010 13:25:52 +0000

Use fresh corn cut off the cob to make these corn fritters. My grandmother taught me to slice the corn off with a knife, then use the back of the knife to scrape out the “milk”. Watch the video for their tips on how to do this- probably easier than granny’s method, and complete instructions on the fritters.

Corn Fritters

2 ears of corn, corn cut off
2 more ears of corn, corn grated off and stripped (see video)
3 T corn meal
3 T all purpose flour
2 T heavy cream
1/2 t salt
1 egg
pinch cayenne pepper
fresh shallot, minced
1/4 cup vegetable oil

Mix together all the ingredients except the oil. Heat the oil and drop rounded tablespoons of corn mixture into the oil. Fry for 1 minute, then turn and fry for 1 minute on the other side or until brown. Remove to a paper towel to drain. Serve as a side dish or appetizer.

This video by Cook’s Illustrated shows you how to make corn fritters.

How to Barbecue a Brisket

admin — Thu, 11 Mar 2010 12:59:18 +0000

This brisket recipe makes a lot, so be sure to have a crowd to feed, or plans to use the leftovers. The brisket is started on the grill for a great smokey flavor, then finished in the oven for speed. Be sure to watch the video for complete instructions.

Grilled Brisket, photo by Willie Lunchmeat

Barbecued Brisket

1 whole Brisket- 10 to 11 pounds

Brisket Seasoning Rub

Mix together:

1/4 cup paprika
2 T chili power
2 T dark brown sugar
2 T ground cumin
2 T salt
1 t ground oregano
1 t white pepper
1 tblack pepper
1 t white sugar
2 t cayene pepper

Rub into brisket. Wrap tightly and refrigerate for 2 to 48 hours for flavors to meld.

Smoke over low heat on the smoker using hickory chips for 2 hours.

Wrap the brisket in foil and move the brisket to the oven at 300 degrees for 3 to 3 1/2 hours or until done and fork tender.

Let the brisket rest for 30 minutes and then carve it across the grain.

Make a sauce from the drippings:

Mix equal parts of de-fatted drippings and barbecue sauce. Serve over brisket slices.

This video from Cook’s Illustrated discusses how to choose a brisket and illustrates this recipe, for a moist tender brisket every time. The video also shows you how to slice it across the grain- very important for a tender bite.

Choosing a Knife

admin — Thu, 18 Feb 2010 16:48:48 +0000

High Carbon Knife

In this video Chef Todd Mohr teaches you how to choose a knife, including which metal compositions are best. He then continues to explain how to sharpen and steel the knife. View Knives on Amazon

How to Make Molten Chocolate Cake

admin — Tue, 09 Feb 2010 14:37:44 +0000

In this video, chef Kirk Leins shows you how to make a decadently rich Molten Chocolate Cake. The cake is light and moist with a molten chocolate center. Serve it warm to that special someone and you are sure to get rave reviews.

Garnish with a little vanilla ice cream or whipped cream.

Enjoy!

Molten Chocolate Cake (serves 6)

Powder sugar for dusting
4 large egg yolks
4 large whole eggs
1/2 cup sugar
1/2 lb. high-quality, bittersweet chocolate, chopped
1 tbsp plus 1 tsp cake flour (plus more for dusting)
Vegetable spray
2 sticks unsalted butter

Preheat oven to 350 degrees. Using vegetable spray, grease (6) 6-ounce ramekins and dust with cake flour.

In the top of a double boiler, melt the butter and chocolate. Remove from heat and whisk in sugar, whole eggs, and egg yolks. Whisk in the cake flour.

Evenly distribute the batter among the 6 ramekins, and bake for 10 minutes or until the sides of the cakes are set but the center still jiggles.

Let the cakes cool for 2-3 minutes, then run a thin knife around the sides and invert onto plates. Garnish with powder sugar and serve with either vanilla ice cream or a dollop of whipped cream.