Sweet Home 'Bama

The ladies of grub club sauntered deep into the south, cooking a medley of Dixieland delights at host Hobbs’ apartment.  Sans southern drawls and sun parasols, the Grub Club belles resourcefully channeled the south through a variety of family recipes.

The latest meeting not only marked a metaphorical journey below the Mason-Dixon line, but another landmark occasion: our first man attendee! Kevin Messey went where no gent has gone before as the Rhett Butler to our Scarlett O’Hara, the Tim McGraw to our Faith Hill, the Cash to our Carter! I digress… Hobbs’ roommate, Dana, rounded out the group, while Bitsoff arrived with only the ingredients of her dessert in-hand. What a Yankee.

Fried Green Tomatoes, prepared by Kim

Recipe courtesy of The Neely's

Prep Time: 15 min

Cook Time: 15 min

Level: Easy

Serves: 4 servings

Ingredients

·         Oil

·         4 green tomatoes, cut into 1/4-inch rings

·         Kosher salt and freshly ground black pepper

·         3/4 cup all-purpose flour

·         1 tablespoon garlic powder

·         4 eggs

·         2 tablespoons milk

·         1 1/2 cups panko bread crumbs

·         Pinch cayenne pepper

·         Pinch paprika

·         Buttermilk Dipping Sauce, recipe follows

Directions

In a deep-fryer, preheat oil to 350 degrees F. Season tomatoes, on both sides, with salt and pepper. Place flour and garlic powder in a shallow dish. In another shallow dish, beat eggs with the milk. In another dish, mix bread crumbs with cayenne and paprika. Dredge tomatoes through the flour, then the eggs, and then through the bread crumbs. Add only a few pieces to the fryer at a time, so they can cook evenly, about 2 to 3 minutes. Drain on paper towels and serve with Buttermilk Dipping Sauce:

Buttermilk Dipping Sauce:

·         1 cup apple cider

·         1 tablespoon brown sugar

·         3/4 cup buttermilk

·         3/4 cup mayonnaise

·         2 tablespoons Neelys BBQ sauce

·         1 lime, juiced

·         4 scallions, sliced thin

·         Kosher salt and freshly ground black pepper

In a small saucepan over medium heat, combine the apple cider and brown sugar. Allow to reduce until thick and syrupy. Remove from heat and allow to cool.

In a medium bowl, add buttermilk, mayonnaise, BBQ sauce and lime juice and whisk well. Add in the scallions and the apple cider mixture. Cover and refrigerate until ready to serve with Fried Green Tomatoes.

Chicken Pot Pie, prepared by Hobbs

Ingredients

2 deep dish pie crusts – Pillsbury 9” pie shells, located in the refrigerator section by the cookie dough.

4 chicken breasts boiled and chopped

1 can Veg-all lite. Drained

1 can creamy chicken mushroom soup

½  cup sour cream

½ yellow onion chopped

1c grated cheddar cheese

Butter

9” Pie Dish

Directions:

Stir Veggies, soup, sour cream, onions, and cheese together. 

Butter bottom crust of pie with melted butter.

Put chicken in pie crust, pour veggie mixture over.

Place 2nd pie crust on top, seal sides.  

make slits and put butter on top.

Bake:

30-45 minutes at 400.

Green Beans, prepared by Hobbs

Ingredients:

4 handfuls of fresh, snapped green beans

1 beef flavored Buyon cube

Butter, salt, pepper

Directions:

Bring a large pot of water to a laughing boil.

Add ingredients

Bring water back to a boil

Simmer for 30 – 45 minutes

Cherry Crisp, prepared by Bitsoff (old Kentucky recipe from Grandmum)
3 cans of cherries
1 box of moist, yellow cake mix
1/4 cup of butter

Mix melted butter and cake mix together. Unlike Bitsoff, layer the cake on top of the cherrries. Bake at 350 degrees for 35-40 minutes.