After getting this recipe correct I seriously considered renaming this website to Bourbon, Bacon & Butter : A Southerner’s Journey, but I digress. It’s recipes like these that Southerners should live and breath for. The spirit of the South is alive in these ingredients, from the soil presence in the pecans, to the sweet Kentucky water in the Bourbon. There is nothing like the unique texture and flavor and sweet Southern reminders of a Pecan Pie. A Thanksgiving tradition that we Southerners should all share a slice of. Here is our recipe for Bourbon Pecan Pie.
Tag Archives: Bourbon
I firmly believe that every self respecting American (Southerners this especially applies to you) should keep a little bourbon tucked away for all occasions. I actually learned this from my grandmother who would always keep a little Jim Beam hidden away,in a trunk no less, for cooking. Bourbon is the signature flavor of the South, more so than Sweet Tea. Why? Because Bourbon was here first, it’s our Southern heritage; sacred, guarded and often the secret ingredient in many generation’s finest recipes.
Sometimes I daydream about all the things I could possibly cook in my cast iron skillet. The one dish that I’ve battled with and lost a cast iron skillet to is cast iron Peach Berry Cobbler. It’s the one dessert that I love to eat, but have feared trying to make, that I haven’t revisted this recipe in over 3 years. This time around I’m bringing my brand new recipe and my grandmother’s guaranteed nonstick cast iron skillet, to finally conquer a Bourbon Soaked Peach Berry Cobbler with a Molasses Biscuit Crust.
The Hungry Southerner crew are all huge fans of AMC’s drama Mad Men. There is something mysterious, fascinating and classic about the style and period of the men and women of the advertising agencies of the late 50’s and 60’s. Because we’re so crazy about Mad Men, we’re throwing a Mad Men season premier party, and we’re giving you a peek at part of the menu; period clothing required. Classic dishes and drinks, for a classic period in American History, what better way to celebrate than with some great Southern food and flavors.
It’s no secret that The Hungry Southerner has a passion for all things pork, especially bacon. Recently we’ve developed a love affair with a wonderful little 4oz jar of deliciousness better known as Bacon Marmalade. It was a pure accident that we met, I discovered Bacon Marmalade through a fellow blogger, Liza de Guia, at Food Curated. I quickly contacted the Bacon Marmalade website, and waited patiently for our 3 precious jars to arrive. We did a short preview to help manage our own excitement and three of the “Hungry Southerners” set off to figure out what to do with our Bacon Marmalade. Here’s our review of a Southern Food, born out of a happy accident.
One of my favorite things to cook, is a pork tenderloin. I probably cook a pork tenderloin once a month, if not more during grill season. It’s a great cut of pork, very flexible in how it can be prepared, and very affordable alternative to beef that still offers a great variety in its delicate flavor. When I’m ready to turn up my “Southerness” (Southerness would be defined as one’s ability to own their Southern heritage) and show off a great pork tenderloin I use my personal recipe for Sweet Southern Pork Tenderloin. Plus it’s Peach Season, and it’s time to start figuring out all the great ways to use these delicious fuzzy southern fruit, so we’ll throw in our recipe for a Bourbon Peach Glaze, to finish it off.
Summer time means grilling season. It’s always a great feeling to spend the night before a big grill-out prepping ribs. Aside from pulled pork, Ribs are by far my favorite part of the pig. The debatable secret to great Southern ribs is the fairy dust known as dry rub. Next to home made BBQ sauce, it’s a BBQ chefs personal secret. Well it’s time to let my most recent discovery out, and share my “Dry Rub” secret. I’ve taken my cajun seasoning obsession to the extreme, and spiced up my baby back ribs.