Knoth’s Amazing Barbecue Followed Me Around the South
It was always there. On the 4th of July, Memorial Day, family reunions—even Thanksgiving and Christmas. We had other food on those occasions, but a genuine hickory-smoked shoulder from Knoth’s was the prized chunk of goodness on the table. The one that made us go “ah.”
We eagerly gathered around when it was brought in—still wrapped in the white butcher’s paper—hot from the pit. We stood smiling with buns open on our plates. It’s no exaggeration to say we salivated as the paper was unwrapped, finally revealing the crusty brown skin and that Heavenly aroma.
Some wanted a fatty part, some wanted crispy crust, and some only lean. I wanted some of it all. I would grab the tongs and tear off a tender piece of moist pink, then stick some crispy skin and hot fatty parts on top. Drench it all over with half mild sauce and half hot. Mmm, unbeatable.
It’s delicious! Snow ice cream is also fun to make–especially for the kiddies. When I was very young, back in the 20th century, my grandma would make snow cream whenever we had a “big” snow, meaning one that was big enough to scoop up in her tin pan. It’s easy …
My love for Griswold cast iron cookware began about 30 years ago. For the longest time I had only the one 6″ skillet. Gradually, it dawned on me that of all my cookware, the Griswold skillet was the one I would grab again and again to cook with.
That first Griswold skillet was seasoned perfectly, so nothing stuck to it. And of course, no other cookware conducts heat as evenly as good cast iron. Whether cooking with gas or electric, I soon learned that all types of Griswold cast iron could be depended on for even cooking. And whether a batch of spaghetti sauce or a large Dutch oven of chili, sticking was never a problem.
Alas, the Griswold Manufacturing Company–an American manufacturer of cast iron home products founded in Erie, Pennsylvania–is no more. It began in 1865 and finally closed in 1957. The company had a world-wide reputation for its high-quality cast iron cookware, which today are collector’s items. A quick search on eBay shows that Griswold items, particular the more desirable or rare ones, can sell for hundreds of dollars each.
Searches at yard sales, flea markets, and such netted me a couple of nice Griswold pieces. But even at estate auctions, people know the value of it and will bid it up. (Unlike many formerly-owned cooking items, the well-seasoned cast iron that has been previously used is prized). It may be difficult to find additional pieces for a reasonable cost. Some say Wagner cast iron is just as good, but I have to disagree.Continue reading
I just returned from a long stay in Florida, where of course I had to try several versions of delightfully cool Key Lime Pie. Key limes are also known as Mexican or West Indian limes. If you can’t find them in your area, substitute bottled Key lime juice. This recipe is modified from the classic one found on many condensed milk and Key lime juice labels. There’s more lime juice in it!
Key Lime Pie Recipe
Makes 8 servings
1 1/4 cups graham cracker crumbs from 9 (2 1/4-inch by 4 3/4-inch) crackers
2 tablespoons sugar
5 tablespoons unsalted butter, melted
1 (14-ounce) can sweetened condensed milk
4 large egg yolks
1/2 cup plus 2 tablespoons fresh or bottled Key lime juice
3/4 cup chilled heavy cream
Preheat oven to 350°F.
Stir together graham cracker crumbs, sugar, and butter in a bowl with a fork until combined well, then press mixture evenly onto bottom and up side of a 9-inch (4-cup) glass pie plate.
Bake crust in middle of oven 10 minutes and cool in pie plate on a rack. Leave oven on.
Make filling and bake pie:
Whisk together condensed milk and yolks in a bowl until combined well. Add juice and whisk until combined well (mixture will thicken slightly).
Pour filling into crust and bake in middle of oven 15 minutes. Cool pie completely on rack (filling will set as it cools), then chill, covered, at least 8 hours.
Just before serving, beat cream in a bowl with an electric mixer until it just holds stiff peaks. Serve pie topped with cream.
How I let the weather ruin my diet is a cautionary tale. I didn’t mean for it to happen, but it did.
I began my new eating plan last July. And I worked hard all summer and fall to achieve my goals. I changed my diet, exercised strenuously, and I saw results. Huge results. By December of 2013 I had lost 55 pounds.
I slimmed down, got healthier, and felt better than I had felt in years. Then winter hit.Continue reading
My new favorite cookie has to be this Butter Pecan version. This “egg-less” cookie is light, crunchy, and oh-so-tasty. But a warning: Incredibly addictive!
Here’s a safe bet: These won’t lie around your kitchen for long. I suspect that because of their light and dry crunchiness they would probably keep well for several days or even weeks if properly sealed. Problem is, these didn’t make it past the first 24 hours around here.Continue reading
Chili mac when freezes attack, and it looks like frozen days will be with us for a while. I must have tried about a dozen recipes for chili mac, and I have even made it with whatever ingredients I had on hand.
I have substituted fresh tomatoes for the tomato sauce. It gives it an entirely different, but not unwelcome flavor. I have substituted spaghetti noodles when I didn’t have macaroni and the same thing. Still good but a different taste. However you have chili mac, it’s hot, easy, and nourishing.
You can’t ask for much more than a bowl of hot chili mac during these nights of single digits.Continue reading
Superbowl Mexican Chicken Casserole. Don’t just gobble up salty snacks. When the snow flurries are flying, and the big game is splashed across your big TV, enjoy a hearty, hot dish of this super-easy casserole.
Foods Melted 60 Pounds Away. It’s true. And though diet alone will rarely get you to your ultimate goal, you certainly can’t exercise yourself to a slimmer weight either. The right foods are crucial.Continue reading
Cherry Delight with ThreeTwists. Most cooks know how to make this cold, creamy, rich dessert. But of course I have to tinker around with recipes until I make them a bit better. (In my humble opinion, that is).
Let me say right off the bat that I’m posting the easy version. But by all means, if you have the time and energy, please make the pie crust yourself. The difference between bought and homemade is night and day. (I’m including the recipe, just in case).
This no-bake pie is a breeze to make. There are three things I do differently from most recipes.Continue reading
Homemade Hot Chocolate. Mmm, is there anything better during a polar vortex?
Easy to make homemade hot chocolate hits the spot on cold winter’s nights like we are having. Curl up with this delicious and easy hot drink. Blow the steam away, melt a marshmallow or two. Heck, spring will be here soon and it will be time for iced tea.
1 1/2 cups of sugar
1 cup powdered non-dairy creamer
1 cup powdered milk
1 cup cocoa powder
In a food processor (or blender) combine all ingredients.
Mix well (just takes seconds).
Seal and store at room temperature in an airtight container.
To make (one mug):
Add 3 tablespoons of mix and one mug of hot water, stir. Microwave if it needs to be hotter. Marshmallows optional.
Try adding a dash of cinnamon to your hot chocolate for an extra kick. Cinnamon is good for you!
Wade’s Wild Turkey Pecan Pie is (of course) one of my favorite pies. It’s a variation on an old southern favorite–the Bourbon Pecan Pie. It’s just that I prefer baking with Wild Turkey bourbon. It’s all-Kentucky, all the time. (Don’t worry–the alcohol burns off in the cooking. You won’t get tipsy if you eat a piece. It does retain the amazing Wild Turkey flavor, though).Continue reading
Wade’s spaghetti cheat number two is the second of two ways to have your “pasta” and eat it too. For those of us trying to trim excess carbs from our diet, pasta seems a likely place to start. Pasta noodles in and of themselves are not unhealthy, but eaten in the portions we consider “normal” they certainly can be.Continue reading
Bunch of punch for New Year’s, that’s what you need. And this is just the recipe for that. It should make enough for at least a dozen people, maybe more. But my mom could suck this amount down in about 20 minutes. Yes, I said it. Happy New Year!Continue reading
Pineapple Pecan Cheese Ball. Yum. I’ll bet every person who reads this already has this recipe. I think I’m a little late to the whole “cheese ball” thing. But better late than never. Happy New Year!Continue reading
Happy New Year Party Meatballs! You have plenty of time to prepare these for New Year’s. And if you missed this post, make ’em for the weekend. May you have a happy and prosperous New Year.Continue reading