Bacon Potato Pie

In my world, there is nothing better than bacon.  I believe it should be paired with most everything, and that bacon grease has magical properties.  That being the case, I'd like to present this recipe for Bacon Potato Pie.  A brunch casserole with potatoes, eggs, bacon and cheese -- This is a very easy brunch dish, similar to a fritatta in texture, but full of traditional breakfast ingredients.  I guarantee it's a winner!

And, if you're like me, you'll probably add some cubed ham bits to this as well.  Oh, glorious pork!

Enjoy.

1 lb bacon, thick-sliced and lean
1 onion
1 lb baking potatoes
1/2 lb cheddar cheese
8 eggs
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• Cut the bacon slices into square pieces. Fry the pieces until well-cooked, then drain on paper towels.
• Peel the potatoes, then grate them. To prevent the grated potatoes from discoloring while you prepare the other ingredients, you can put them into a bowl of cold water. When you're ready to use them, be sure to drain well and squeeze them dry.
• Grate the cheese. Mince the onion. Butter a 9x13 inch shallow baking dish. Preheat the oven to 350 degrees F.
• Beat the eggs in a large bowl. Add all the other ingredients and stir. Pour the mixture into the baking dish and bake in the preheated oven for about 45 minutes, or until the eggs are cooked. Serve hot, warm or at room temperature.

NOTES:

*Yield: Serves 4-6.

* It really does make a difference if you use good meaty bacon for this. I find the best bacon at my local butcher shop.

* You can prepare part of this ahead. If you want to work ahead, you can cook the bacon, grate the cheese and potatoes and mince the onion the night before. Store all these things separately in the refrigerator, covering the potatoes with water. Then in the morning just mix it all up and bake it.

Time: 30 minutes preparation, 1 hour baking and cooling.

Fried Macaroni and Cheese Balls

Mmmm, mmmm!  There's nothing better that a Southern boy likes better, and this is fried foods.  Whether it be fried chicken, fried okra, or fried bologna sandwiches, it's nirvana to me.  So imagine my reaction when I discovered fried macaroni and cheese!  The ultimate comfort food!  Here's a recipe that you're sure to enjoy, and one that you can serve to wow your friends at parties.

Ingredients
1 pound macaroni; dry use elbows or Cavatappi
2 tablespoon Butter; unsalted
2 tablespoon all purpose flour
2 cup milk; warmed
2 teaspoon milk; for egg wash
1 pound White Sharp Cheddar Cheese; grated
1 pound smoked gouda; grated
Salt
1 pepper
2 egg; large
3 cup panko (bread crumbs)

(Note: you can substitute your favorite cheeses in this recipe if you'd like)
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• Cook the macaroni according to package instructions. Drain and rinse with cold water to stop the cooking. Drain again and set aside.
• In a saucepan, melt the butter over medium heat. Sprinkle the flour into the butter and stir it with a whisk. Cook for 2 minutes.
• Whisk the warmed milk into the flour mixture, working out any lumps. Cook until the sauce thickens, about 2 minutes.
• Remove from the heat, add the cheeses, and stir until melted and smooth; season with salt and pepper. Fold the cheese sauce into macaroni. Pour the mac and cheese into a shallow pan and refrigerate until cold, at least 2 hours.
• Shape the cold mac and cheese into meatball-sized balls and place them onto a waxed paper-lined tray. Freeze the balls overnight.
• Beat the eggs and 2 tablespoons milk together to form an egg wash and pour it into a shallow bowl. Put the bread crumbs into another shallow bowl.
• Remove the mac and cheese balls from the freezer. Dip the frozen balls into the egg wash then into the Panko. Put the balls back into the freezer until you are ready to fry.
• Heat the oil in a deep-fat fryer to 350 degrees F.
• Fry the mac and cheese balls until they are golden brown and center is hot, about 5 minutes.
• Serve hot with your favorite marinara or Alfredo sauce or combination of both for dipping.
• Makes about 2 dz 2-inch balls.
Note: These freeze well for longer periods without loss of quality.

Southern Fried Chicken

Southern Fried Chicken

Hi Y'all!  Here's the first of many posts on the blog.  I'm here to preserve the Southern heritage and way of cooking as I remember it from my grandmother and great-grandmother.  I remember their style of cooking when I was growing up in North Carolina, and their love of food has inspired me to become a Chef.

It is my love of cooking that has driven me to share these recipes with you.  I hope you enjoy finding out more about the Southern comfort foods, and I certainly hope you will try them in your home.  If you do, please let me know how they turned out for you.

My first entry is the Southern classic, fried chicken.  Called the "Sunday Bird", it was (and still is) a major source of protein at the Sunday meal.  In earlier times, many families existed on beans and vegetables during the week and, on the weekend, they would cull a chicken from the flock in their back yard, and set it upon the table to feast.  This was usually done on a Sunday, when families and friends gathered for a meal, hence the term "Sunday Bird".

Make this one for yourself, and see why it is still one of the best dishes on the table today.

Ingredients:
1 oil for frying
1 large fryer, cut into 8 pieces (about 3 1/2 pounds)
1 salt
1 cayenne pepper
2 eggs, beaten
3 cup plus 2 tablespoons whole milk
3 1/2 cup flour
1 black pepper
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Spice Mix
* 2 1/2 tablespoons paprika
* 2 tablespoons salt
* 2 tablespoons garlic powder
* 1 tablespoon black pepper
* 1 tablespoon onion powder
* 1 tablespoon cayenne pepper
* 1 tablespoon dried oregano
* 1 tablespoon dried thyme

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Directions

• Heat the oil in a large cast iron skillet.
• Season the chicken with salt and cayenne.
• Whisk the eggs with 2 tablespoons of the milk.
• Season the beaten eggs and 3 cups of the flour with Spice Mix
• Dredge the chicken pieces in the season flour, coating each piece completely.
• Dip the chicken in the egg wash, coating completely and letting the excess drip off.
• Dredge the chicken in the seasoned flour, coating the chicken completely.
• Gently lay half of the chicken in the hot oil, skin side down.
• Fry the chicken for 6 minutes.
• Turn the chicken over and continue to cook for 6 minutes or until the chicken is golden brown and the chicken is completely cooked.
• Remove the chicken from the oil and drain on a paper-lined plate.
• Season the chicken with Spice Mix.
• Continue frying the remaining chicken.
• Carefully pour off the oil, leaving about 1/2 cup of the oil remaining in the pan, leaving the chicken debris in the pan.
• Whisk in the remaining 1/2 cup of the flour and cook for 3 to 4 minutes.
• Whisk in the remaining milk.
• Bring the liquid up to a boil and reduce to a simmer.
• Season with salt and black pepper.
• Cook the gravy for 6 to 8 minutes.
• If the gravy is too thick add a little water to thin the gravy.
• Serve the chicken and gravy with mashed potatoes.
Yield: 4 servings