Unfried BBQ Pickles

I was invited to go on Local Memphis Live again this week and create more Southern Recipe Pork Rinds recipes! I have to say, this gets more and more fun every time. I love getting creative with the pork rinds and coming up with new, innovative recipes. I happen to love fried pickles, so I thought a healthy, high protein version would be perfect for summer!

Grocery List:

2 eggs - beaten

1/4 cup flour

1 1/2 tsp salt

1/2 tsp pepper

2 cups Southern Recipe BBQ Pork Rinds - finely crushed

1 16 oz jar sliced pickles

Directions:

1. Heat oven to high broil. Place oven rack in the middle of the stove. Beat the eggs, flour, salt and pepper together in a small bowl. In another small bowl, add the finely crushed pork rinds (I crush them with my hands).

2. Take the pickles out of the jar and lay on paper towels. Blot off all the liquid from the pickles. Dip each dry pickle into the egg mixture, then into the crushed pork rinds, pressing to adhere the crumbs to the pickles.

3. Lay "breaded" pickles onto a lightly greased baking sheet. Put in the oven for about 6-8 minutes. You want them to be brown and extra crispy when they come out! Serve with your favorite dipping sauce.

Dr. Frank's Famous Okra & Tomatoes

You know that recipe a family member gave to you long ago? Everyone has one. It's usually written down on a piece of paper with faded pen-marks, maybe even ripped and worn on the sides. Those are the recipes that you hold on to for dear life because you can never quite remember the exact measurements, and you cherish it because it's delicious and it came from family. I have several of these, but this one specifically was given to Tres by his dad. Tres usually cooks this dish, and I help him. It's a fun excuse to spend time in the kitchen together. Long before I knew how to cook worth a darn, I tasted Tres' dad's cooking. It was at Frank's house that I learned you don't have to be a chef to cook like one. Let me tell ya, he's one of the best home cooks I've ever come across, and his okra and tomatoes prove just that. Very few simple, fresh ingredients make this not only an easy meal or side dish, but it's recipes like this one that prove 1,000 ingredients aren't necessary to make a perfect dish. It's the freshness that matters! And speaking of Frank, the last time we made this dish, the okra came straight from his garden.

Grocery list:

1 lb fresh okra - chopped into 1/2 inch pieces 2 large fresh tomatoes - chopped into 1/2 inch cubes

1/2 onion - chopped

2 slices of bacon - chopped (we love Applewood Smoked from Fresh Market)

1/2 cup water

2 tsp salt

1 tsp pepper

1/2 tsp Accent

Directions:

Step 1:

Heat large sautée pan to high heat.

Throw all the chopped ingredients into the pan with water, salt, pepper, and Accent.

Step 2:

Stir all ingredients together to combine. Step 3:

Cook over high heat for about 15-20 minutes, stirring often. For crunchier okra, cook less, for softer okra cook more.

Step 4:

Add to a bowl and serve with cornbread or add as a side dish to roasted chicken or anything you wish!

CHEERS TO HAPPY EATING!!!

Fried Green Tomatoes with Herb Goat Cheese

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A few several Saturdays ago, me and a couple of my "steel magnolias" made a batch of "fried green tomatoes." It was a long Saturday of being in the kitchen, drinking cocktails, laughing, telling stories, and just enjoying each other's company - a rare thing for us these days. I'll never forget going into college thinking I'd never find friends as strong and fantastic as the ones from high school. My mom assured me that in every stage of my life I would make new friends and they would be "just as fabulous" as the ones before. I have to say though, my college group of gals is and will always be "my most fabulous friends." They are my best friends, as time goes on, I realize more than ever that it's going to take more than being in different cities, busy work and family lives, and finding less and less time to get together to break the close bond we created in college and have sustained as adults. It's crazy to think I've known these girls for over 10 years now, and near or far, we do the best we can to get together at least a few times a year (the constant 24/7 group text we've had going for several years now doesn't hurt either). These southern gals are my magnolias, and this fried green tomato recipe is dedicated to y'all... I hope we make them together for another 50 years!

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Grocery list:

Peanut oil - for frying

5 oz goat cheese - room temperature

1/2 lemon - juiced

2 tbsp basil - chopped

1 tbsp parsley - chopped

1 tbsp chives - chopped

Kosher Salt

Pepper

1 cup flour

1 cup buttermilk

1 1/2 cup yellow cornmeal

1 tbsp garlic powder

1/2 tsp paprika

1/4 tsp cayenne

4-5 green tomatoes

Step 1

Heat peanut oil to 350 degrees in a fryer or on your stovetop.

Make the herb goat cheese. Mix together goat cheese, lemon juice, herbs, and a dash of salt and pepper. Set aside.

Step 2

Whisk 1 cup flour and 1 cup buttermilk together in a bowl. In another more shallow bowl, mix together the cornmeal, garlic powder, cayenne, and paprika.

Step 3

Slice tomatoes 1/4 inches thick. Dry the tomatoes with paper towels. Salt and pepper them on both sides.

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Dip tomatoes in buttermilk mixture and then coat them in the cornmeal mixture.

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Step 4 Fry coated tomatoes until golden brown. Plate the fried tomatoes and dollop with goat cheese. Serve warm or at room temperature.

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CHEERS TO HAPPY EATING!!! AND BEST GIRLFRIENDS!!!

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Truffle Duck Fat Fries

There was a time in my life when the thought of eating duck was not at the top of my list. But today, I'll take the fat and all of it. This recipe reminds me of parties. I love to throw them and I do often. I've made these duck fat fries a number of times for get togethers, tweeking the recipe along the way. I've learned it's also a great side for burgers or a nice juicy steak. We had it the other night with coffee rubbed filets, and I plan to share that recipe with you all very soon! I think I finally nailed the perfect duck fat fry, and this is the recipe I want to share with you!

Grocery List (4 people):

4 russet potatoes

4 tbsp duck fat (find it jarred at specialty food stores)

Truffle salt

Pepper

1 tbsp truffle oil

1 tsp garlic - minced

1 tsp rosemary - minced

1 tbsp truffle honey or regular honey

1/2 cup mayo

Fresh parmesan

Directions:

Step 1

Roughly peel the potatoes. You will want to leave some skin on.

Cut potatoes in thick logs. You should get about 16 from each potato.

Soak logs in water for about 1 hour. This will get extra starch out and make them crispy.

Drain potatoes and pat dry with paper towels.

Step 2

Heat 2 tbsp of duck fat in a sautée pan over medium high heat (keep the duck fat close by, halfway through you may have to add another tablespoon or two).

In batches, sautée potato logs for about 1-2 minute on each side in the duck fat. Place sautéed logs onto a baking sheet lined with foil. Sprinkle lightly with truffle salt and pepper.

Roast potatoes at 400 degrees for 20-25 minutes. The last 5 minutes, change the stove setting to broil. This will get them nice and brown and extra crispy.

Step 3

While the potatoes are roasting, make the truffle mayo. Heat truffle oil over low heat. Add minced garlic and minced rosemary. Heat for 2 minutes and set aside to cool.

When cooled, add olive oil mixture along with honey and 1/4 tsp of truffle salt (to taste) to the mayo. Mix together and taste. Add more salt if needed.

Step 4

When potatoes come out of the oven, immediately sprinkle them with truffle salt and freshly grated Parmesan cheese. Serve with mayo along side.