Asian Pork Sliders

asian-pork-sliders

It is hot and humid here in our neck of the woods. I’m reminded daily, when I pass the parched fields of cotton and peanuts, just how much the farmers are being affected by this drought. We are in need of a slow moving tropical storm!

In this heat, I have lost all desire for cooking. The problem is, it still has to be done, and that falls under my job description. I usually prefer to grill during the hot summer months. It keeps the kitchen and house cooler, and Greg usually likes to help out with the grill.

This recipe is a fairly new find, from foodandwine.com.  I have made these sliders a few times this summer, and we love them! I usually get around 16 sliders, but you can easily make eight full-size burgers instead. They are perfect topped with mayonnaise and Sriracha and served with Napa Cabbage Salad.

 

Asian Pork Sliders
 
Author:
 
Ingredients
  • 3 lb. ground pork
  • 4 scallions, thinly sliced
  • 2 tbsp. grated fresh ginger
  • 2 lg. garlic cloves, minced
  • 3 tsp. sesame oil
  • kosher salt and freshly ground black pepper, to taste
  • buns
  • Mayonnaise and Sriracha
Instructions
  1. Heat grill to high heat (about 450°F). Without handling the pork too much, mix the pork, scallions, ginger, garlic, sesame oil, salt and pepper in a large bowl. Pat out into 16 sliders.
  2. When the grill is ready, grill the burgers, flipping only once, until the burgers have reached an internal temperature of 160°F.
  3. During the last few minutes of grilling toast the buns if desired.
  4. Top each burger with mayonnaise and Sriracha, if desired.

 

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Southern Cornbread Salad

Southern-Cornbread-Salad

 

Do you remember the cornbread salads from twenty years ago? Cornbread layered with tomatoes, pinto beans, peppers, and onions, salsa, and usually Ranch dressing. My cousin could make one that always had you going back for seconds!

Recipes are like clothing styles. Of course, there are classics that will always be around. However, the most popular recipe today will most likely not be the popular recipe ten or fifteen years from now.

This recipe for Southern Cornbread Salad is amazing!  With family reunions, cookouts, and picnics in season, this is a great salad recipe to go into the summer months with.  This version of a cornbread salad is completely different. This salad is full or light and fresh flavors. Very much like an Italian Panzanella salad, but made with Southern cornbread rather than Italian bread.

If you are taking the salad to another location, take the vegetables in the salad bowl. Take the toasted cornbread in a ziplock bag, and the vinaigrette in a separate container. Combine just before serving.

Southern Cornbread Salad
 
Author:
 
Ingredients
  • ½ to 1 pan cornbread (any recipe, preferably 1 to 2 days old)
  • DRESSING:
  • 6 tbsp. olive oil
  • 2 tbsp. red wine vinegar
  • 1 tsp. salt
  • 1 tsp. freshly ground black pepper
  • SALAD INGREDIENTS:
  • 2 cans black beans, rinsed and drained
  • 1 or 2 red bell peppers, diced
  • 2 c. cherry tomatoes, quartered (or 2 lg. tomatoes, chopped
  • ½ c. thinly sliced scallions (white and green parts)
  • ¼ c. chopped fresh basil
Instructions
  1. Cube cornbread and place on a baking sheet. Toast in oven, turning to toast all sides of bread. Remove from oven and set aside to cool.
  2. In a small bowl, whisk together olive oil, vinegar, salt and pepper, set aside.
  3. Add toasted cornbread to a salad bowl. Add black beans, bell peppers, tomatoes, scallions, and basil to the salad bowl. Toss gently.
  4. Pour the vinaigrette over the salad and toss to combine well. Serve immediately.
Notes
If you are taking the salad to another location, take the vegetables in the salad bowl. Take the toasted cornbread in a ziplock bag, and the vinaigrette in a separate container. Combine just before serving.

 

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Extra Special Grits with Creamed Scallions

 

creamed scallions 5

I like to cook a special breakfast during the holidays, especially on Christmas morning.  Sometimes I do breakfast casseroles, which I love, but I’m limited because Wes does not like Cheddar cheese.  Sometimes it’s just easier to make homemade biscuits, eggs, bacon or sausage, and grits.  Here’s a recipe that will take your grits over the top.

Extra Special Grits with Creamed Scallions are wonderful.  The addition of the half-and-half in the grits makes them really creamy and delicious.  Topping them with the creamed scallions makes them irresistible!  As I’ve mentioned in the past…I’m not a big egg lover but even scrambled eggs are good with the creamed scallions on top.

 

Extra Special Grits with Creamed Scallions
 
Author:
 
Ingredients
  • 1 c. stone ground grits
  • 3 cups water
  • 1 cup half-and-half or heavy cream
  • 2 tbsp. unsalted butter
  • 1 tsp. salt
  • 4 bunches scallions, trimmed and chopped into about 1 to 1½-inch pieces
  • ¼ c. water
  • ½ c. heavy cream
  • 1 tsp chopped garlic
  • salt and pepper, to taste
Instructions
  1. In a pan mix the grits, 3 c. water and 1 c. half-and-half or heavy cream. Bring to a boil, stirring often. Add salt and butter. Cover and reduce heat to simmer.
  2. In the meantime, place the scallions and ¼ c. water in a saucepan. Bring to a simmer and cover. Cook 5 to 7 minutes. Add ½ c. heavy cream and chopped garlic. Simmer, uncovered until the liquid is reduced by half, about 5 minutes. Season with salt and pepper.
  3. To serve, spoon grits into a bowl and top with about a tablespoon of the creamed scallions.

 

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