How to: Baked Beans from Scratch

 

While isolating during the Coronavirus Pandemic, I stayed with my sister.  I presumed she had good survival food in the form of baked beans.  I was wrong.  Instead, she had pinto beans.  I knew with this all hope was not lost.

A Makeshift Recipe:

I poured contents from the can in the pot, added a pad of butter, three generous squirts of barbecue sauce, a scoop of bacon fat, chopped red onion and two squirts of maple syrup.   Then the beans were slowly cooked on a low flame for 30 minutes.  It turned out well but ideally I’d bake it. – Crystal Johnson, Multi Cultural Cooking Network Editor

Let’s check out a more formal preparation for making the beans.

History of Baked Beans

Baked beans is a dish traditionally containing white beans which are parboiled and then baked at a low temperature for a lengthy period of time in some sort of sauce. This is the usual preparation of the dish in the United States when not using canned beans. In the United Kingdom the dish is sometimes baked, but usually stewed in a sauce. Canned baked beans are not baked, but are cooked through a steam process.[3]

Baked beans has its origins in Native American cuisine, and the dish is made from beans indigenous to the Americas. The dish was adopted and adapted by English colonists in New England in the 17th century and, through the aid of published 19th century cookbooks, the dish spread to other regions of the United States and into Canada. Today in the New England region of the United States a variety of indigenous legumes are still used when preparing this dish in restaurants or in the home, such as Jacob’s Cattle, Soldier Beans, Yellow-Eyed Beans, and Navy Beans (also known as Native Beans).[4]

Originally baked beans were sweetened with maple syrup by Native Americans, a tradition some recipes still follow, but some English colonists modified the sweetening agent to brown sugar beginning in the 17th century. In the 18th century the convention of using American-made molasses as a sweetening agent became increasingly popular in order to avoid British taxes on sugar. American Boston baked beans use a sauce prepared with molasses and salt pork, the popularity of which has led to the city’s being nicknamed “Beantown”.[5] Today baked beans is commonly served throughout the United States alongside barbecue food of various kinds and at picnics. Beans in a brown sugar, sugar, or corn syrup sauce (sometimes with and sometimes without a tomato base) are widely available throughout the USA.

Krispy Kreme Peach Cobbler

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Y’all!! Krispy Kreme Peach Cobbler!!

A recipe from Kar Julie’s Page on Facebook

INSTRUCTIONS:
1 ) Start by putting 2 bags of peach slices, half a cup of brown sugar, half cup of stick of land O’lake butter, cinnamon and a pinch of nutmeg.

2 ) Cook it over medium heat for about 10 minutes.

3 ) Mix 2 tablespoons of corn starch and a little bit of water, add it to the peaches mixture to thicken the sauce.

4 ) In a mixing bowl, use a cup of heavy whipping cream, a cup of carnation milk, 2 eggs, 1/4 brown sugar, and cinnamon then mix together.

5 ) Cut 2 boxes of Krispy Kreme doughnuts up, and put them in custard mixture for 5 minutes to soak it up. Transfer your cooked peaches cobbler to a baking pan, then put on the soaked doughnuts and do not pour the custard mixture in. (You can spread some extra peaches over the doughnuts if you want to)

6 ) Let it cook in the oven for about 20min at 250 degrees, and enjoy it!

Get Your Fantastic Fried Chicken Sandwich Howlin’ Rays in Los Angeles

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Read the Howlin Rays website and it says:

The story of Howlin’ Rays isn’t simply about a restaurant. It’s a tale about love – for the people in our lives and for the dishes that bring us together. Since 2015, Chef Johnny Ray Zone and wife Amanda Chapman have been bringing the heat to the people of Los Angeles, courtesy of their Nashville-inspired hot chicken…  

 

Fantastic fried chicken sandwich and a lively show by the crew at the boisterous and fun Howlin’ Rays. Prepare to wait in line, or time-it-right to get in sooner. Spiciness is up to your own discretion – note the blue gloves !  Report by James Schneider

First Black MasterChef after Nine Seasons

Colorstream Media

593916040_750x422 Photo Courtesy of Fox

MasterChef Gerron Hurt tweeted, “After 24 hours I am still on cloud nine.”   He also said, “You are now looking at America’s first Black MasterChef.

Halfway through the two-hour finale of Fox’s “MasterChef” season nine, Louisville native Gerron Hurt had a feeling he’d be headed home with the coveted “MasterChef” title and the $250,000 grand prize.

“I am a very humble person, but when I got to the finale, I walked into the studio feeling really confident about what I was cooking,” Hurt told the Courier Journal. READ MORE

His style of cooking is Southern-inspired.

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Food Truck Wednesdays in Maryland

Hooray for Wednesdays! Yay! Fun! Fun! Fun! 

Why the cheers for the week’s “get over the hump day?” Well, it’s because in Maryland, there are tantalizing tastes just waiting to be discovered at Food Truck Wednesdays. This fiesta of food happens every Wednesday from spring to the end of October at the Arbutus Volunteer Fire Department in Arbutus, MD and Red Lion Hotel’s parking lot in Timonium, MD. 

The food trucks include all kinds of scrumptious local and international cuisine including: soul-food, Greek, Mexican, Korean, Indian and even dessert trucks. Here are just some of the food trucks who frequent the event:

  • The Gypsy Queen
  • Greek on the Street
  • Beef on the Street
  • Wanna Pizza This
  • Kommie Pig
  • Jimmy’s Famous Seafood
  • Farm to Charm
  • Mexican on the Run
  • Deja Roux

The Multi Cultural Cooking Network had the opportunity to catch up with one of the founders of the event, Chad Houck of H2 Markets. What a chat! We talked to him about the origins of the event, how the trucks are selected and what to expect in the coming months. Check out the interview above, and find out more information about Food Truck Wednesdays by going to FoodTruckNites.com.

Photo and video provided by Foundation Media Services

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Eat your food on the run at Food Truck Wednesdays. Here is a Korean Beef BBQ Wrap from the Gypsy Queen food truck

 

 

History of the Hoppin John Bowl

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“Hoppin-john-bowl” by Srjenkins – Own work. Licensed under CC BY-SA 3.0 via Commons

The origins of the name are uncertain; one possibility is that the name is a corruption of the Haitian Creole term for black-eyed peas: pois pigeons(pronounced: [pwapiˈʒɔ̃]).

The Oxford English Dictionary’s first reference to the dish is from Frederick Law Olmsted‘s 19th century travelogue, A Journey in the Seaboard Slave States(1861).[7] However, a recipe for “Hopping John” in The Carolina Housewife by Sarah Rutledge,[8] which was published in 1847, is also cited as the earliest reference.[9] An even earlier source is Recollections of a Southern Matron,[10]which mentions “Hopping John” (defined, in a note, as “bacon and rice”) as early as 1838.[11]

Hoppin’ John was originally a Low Country food before spreading to the entire population of the South. Hoppin’ John may have evolved from rice and bean mixtures that were the subsistence of enslaved West Africans en route to the Americas.[12] Hoppin’ John has been further traced to similar foods in West Africa,[9] in particular the Senegalese dish,thiebou niebe.[13]

One tradition common in the U.S. is that each person at the meal should leave three peas on their plate to ensure that the New Year will be filled with luck, fortune and romance. Another tradition holds that counting the number of peas in a serving predicts the amount of luck (or wealth) that the diner will have in the coming year. On Sapelo Island in the community of Hog Hammock, Geechee red peas are used instead of black-eyed peas. Sea Island red peas are similar.[14]

The Fascinating History of Moon Pie and Recipe

oonPies have been made at the Chattanooga Bakery since 1917. Earl Mitchell Junior said his father came up with the idea for MoonPies when he asked a Kentucky coal miner what kind of snack he would like to eat, and the miner requested something with graham cracker and marshmallow which had been dipped in chocolate. When Mitchell’s father asked how big it should be, the miner looked up in the night sky and framed the full moon with his hands.[2]

There is a custom for eating moon pies with RC Cola, although the origin of this is unknown.[2] It is likely that their inexpensive prices, combined with their larger serving sizes, contributed to establishing this combination as the “working man’s lunch”. The popularity of this combination was celebrated in a popular song of the 1950s, by Big Bill Lister, “Gimmee an RC Cola and a Moon Pie.”.[3] In 1973, NRBQ had a minor hit with the song, “An RC Cola and a Moon Pie.”

Since New Year’s Eve 2008, the city of Mobile, Alabama raises a 12-foot-tall (3.7 m) lighted mechanical moon pie to celebrate the coming of the new year. The giant banana colored MoonPie is raised by a crane to a height of 200 feet (61 m) as the clock strikes midnight.[4] Also, the city had for the 2008 New Year’s celebration the world’s largest moon pie baked for the occasion. It weighed 55 pounds (25 kg) and contained 45,000 calories.[5]

See Video:

An annual RC & Moon Pie Festival is celebrated in Bell Buckle, Tennessee, and a Moon Pie Eating Contest is held in Bessemer, Alabama.

On October 16, 2010, Sonya Thomas, a competitive eater known as the “Black Widow,” ate 38 MoonPies in eight minutes in Caruthersville, Missouri.

Newport, Tennessee held its first annual Moon Pie Festival in May 2012.

Click for Moon Pie Recipe

Vegan Herbed Buttermilk Biscuits

In the minds of many bread lovers, when you’re talking biscuits, you already have our full attention. So add a little to spice, or should I say herbs and spices, to our lives with these Vegan herbed buttermilk biscuits. It’s truly a show-stopper.

biscuit
Yield: 12 biscuits

Ingredients:

2 cups all purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1/2 teaspoon garlic powder
1 tablespoon fresh parsley minced
1 tablespoon fresh chives, minced
1 teaspoon fresh thyme, leaves stripped from the stems
4 tablespoons vegan margarine, cold
3/4 cup cold soy milk
1 teaspoon lemon juice

For recipe directions click here 

Recipe from Vegalicious.org.

Frogmore Stew: A Tasty Southern Tradition

Having a family gathering and trying to think of what to serve? Turn dinner into an event when you serve up Frogmore Stew.frogmore_stew-short  Frogmore stew (also known as Beaufort Stew and Low-Country boil), is a staple of South Carolina and is popular in many Southern states. It gets its name from the very small town of St. Helena Island, which has the mailing address of Frogmore. 

The history behind this dish is uncertain. Some people credit its invention to local shrimpers who would use whatever ingredients they had to throw together a meal. Others attribute the recipe to Richard Gay (owner of the Gay Seafood company), who is said to have prepared a cookout of leftovers for his coworkers and later bringing the recipe back to his hometown of Frogmore where he sold it and all of the ingredients necessary to make it.

 

This dish contains some basic ingredients, all seasoned to fit the taste of your family: shrimp, corn on the cob, potatoes, and smoked sausage. Prepare the ingredients and you’re ready to go. Perhaps the coolest part about this dish is how you serve it: cover up your table with a bunch of newspaper,  and pile on the food. Serve it with your favorite condiments (cocktail sauce for the shrimp, ketchup and sour cream for the potatoes, and butter for the corn. Clean up is a breeze – just roll everything up in the newspaper and toss it out. Cook, pile, eat, toss. What’s not to love about it?

Ingredients (Yields 12 servings)

  • 6 quarts water
  • 3/4 cup Old Bay Seasoning TM
  • 2 pounds new red potatoes
  • 2 pounds hot smoked sausage links, cut into 2 inch pieces
  • 12 ears corn – husked, cleaned and quartered
  • 4 pounds large fresh shrimp, unpeeled

Directions

  1. Bring water and Old Bay Seasoning to boil in a large stockpot.
  2. Add potatoes and cook for 15 minutes. Add sausage and cook for 5 minutes more. Add corn and cook for another 5 minutes. Stir in the shrimp and cook until shrimp are pink, about 5 minutes. Drain immediately and serve.

Modification: Add some of your favorite ingredients. My fave: crab legs! Yum!

 

Amount Per Serving Calories: 499 | Total Fat: 15.5g | Cholesterol: 299mg

 

 Written by Tiffany Hathorn

Source: http://allrecipes.com/Recipe/frogmore-stew/detail.aspx

 
 

Texas 20 Minute Sheet Cake

My good friend Kaye Gibson is the lady at church that when she sets out her dish then you know it will be gone in a matter of minutes.  Her Texas sheetcakereputation for good Southern Style Cooking is quite impressive from Sour Cream Pound Cake to Chess pie.  Now she gives us some chocolate decadence with this Texas 20 Minute Sheet Cake Recipe:

 

Ingredients

  • 2c. Flour
  • 2c. Sugar
  • 1 stick oleo
  • 1c. Water
  • 1/2 c. Shortening
  • 3 1/2 Tbs. cocoa
  • 1/2 c. Buttermilk
  • 2 eggs
  • 1 tsp. baking soda
  • 1 tsp. vanilla

Combine flour and sugar in pan, bring oleo, water, shortening and cocoa to a boil. Pour over flour mixture. Add rest of ingredients.
Pour into a 12×18 pan. Bake 20 min. @ 400 degrees.

ICING

In the same sauce pan mix: 1 stick oleo, 3 1/2 Tbs cocoa and 1/3 c. milk. Bring to a boil. Add 1 box powdered sugar and 1 cup pecans. Spread on hot cake.