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Free Southern Recipes from Gardner's Barbecue...
Copyright © 2003 - 2004, James William Gardner, All Rights Reserved The Gardner's Barbecue Red Oval Logo is a Trade Mark of James William Gardner. GardnersBarbecue.com, "Lil Taste of the South, Up In Yo Mouth!," and "The Best of the South in Every Bite!" are Copyright © 2003, James William Gardner, All Rights Reserved.
Create Your Own Great Southern Classics!
It's Easy When You Begin With The World's Finest Hickory-Smoked Virginia Pork Tenderloin!
When serving my classic Southern barbecue to friends and family you might want to visit my recipe section. Here you'll find great traditional Southern recipes and serving suggestions to make your special occasion a true Southern culinary experience.
See:
The history of the stew and some great authentic Southern recipes!
Authentic Southern Recipes
CLICK HERE TO VISIT GREAT SOUTHERN COOKING LINKS
CLICK HERE FOR OVER 30 GREAT PORK TENDERLOIN RECIPES
Gardner's Barbecue has recreated delicious contemporary equivalents of classic 18th and 19th century Southern hickory-smoked meats. These authentic, deep-smoked pork roasts may be wonderfully served with almost any modern side dish; however, many hosts enjoy treating their guests to completely authentic period meals with Gardner's Hickory-Smoked meats as the main course.
These great recipes can help you to create meals and flavor combinations enjoyed by Southerners from the early colonial period through the antebellum era. These recipes and flavors combine the African, Native American, and western European cultures that merged to create the distinctively Southern culture and culinary tradition.
TRADITIONAL BREADS, BISCUITS & GRAVIES
BEATEN BISCUITS
From Dixie Cooks Magazine
These Colonial Southern biscuits are a rare treat and although you may find them occasionally in fine Southern restaurants and a few select caterers, they are very hard to come-by. They are most-often served today with Smithfield or Virginia Country Ham as an hors d'oeuvres as they are made much smaller than an average size Southern Biscuit. Thinly sliced Gardner's Smoked Tenderloin on a beaten biscuit is a wonderful taste of the old South dating back to the Revolutionary era Low Country plantations of South Carolina and Tidewater Virginia.
This traditional Southern biscuit is made by beating the dough with a wooden mallet for about half hour. Beaten biscuits are hard, crisp and delicious.
The Southern Beaten biscuit dates back to the days before baking powder and baking soda were available. Pearlash was used as the main leavener at the time, but it gave biscuits a bitter taste. Southern cooks found that by pounding and folding unleavened biscuit dough enough times, tiny air pockets formed in the dough and leavened it.
When the biscuits were baked the air pockets expanded and caused the biscuits to rise without the bitter taste of pearlash. Over the years, various implements have been used to beat the dough: hammers, wooden mallets, the flat of an axe, old axe handles, flatirons and heavy wooden dowels. Chances are you have just the right tool lying around the house somewhere.
4 cups all-purpose flour
1 teaspoon salt
1/4 cup lard or solid vegetable shortening
2 tablespoons unsalted butter, room temperature
1 cup cold milk
Preparation:
In a large bowl, combine flour and salt, tossing with a fork to blend. Add lard or shortening and butter; work fat into flour mixture with your fingertips until mixture resembles coarse meal. Make a well in center of mixture and add milk; stir to combine well. Turn out onto a lightly floured work surface and knead 3 or 4 times until dough holds together. Preheat oven to 400F . Grease baking sheet; set aside. Pat out dough about 1 inch thick and begin to beat it, using a wooden mallet or other implement, with a gentle, rhythmic motion. When entire surface has been well beaten, fold dough in half and repeat the process. Continue to beat and fold until dough is well blistered (20 to 30 minutes). Roll out dough ½ inch thick and cut into rounds with a floured 2-inch biscuit cutter; reroll and cut scraps. Repeat until all dough has been used. Prick top of each biscuit 3 times with a fork. Place biscuits on greased baking sheet; bake in preheated oven until golden brown (20 to 25 minutes). Serve hot. Makes about 24 biscuits.
TRADITIONAL SOUTHERN BISCUITS
Ingredients:
3 cups self rising flour
1 medium handful of lard
1 cup of Milk
Preparation:
Pour flour into large bowl. Make a hole in the center. Scoop up 1 medium handful of lard. Pour in ½ of Milk. Do not mix until you have lard and Milk both together, then with clean hand, start squeezing lard and milk into flour. Keep mixing together until you form a large ball. Roll out with rolling pin. Flour both the rolling pin and biscuit cutter as often as needed. Preheat oven at 400 degrees and bake for 25 to 30 minutes.
HUSH PUPPIES
A traditional Southern deep-fried cornbread served with pork barbecue.
Ingredients
1 cup yellow corn meal
1 cup flour
2 tsp. salt
4 tsp. baking powder
1 cup milk
2 tbs. sugar
2 eggs
1 small chopped onion
If you like it spicy you might try adding one Jalapeno pepper (finely Chopped)
Preparation:
Sift together all dry ingredients. Beat eggs separately & add to milk. Add milk mixture to dry ingredients. Add chopped onion & pepper. Drop by small spoonfuls into deep. fat. Cook until they float to top. Dip out when they are browned. See: Gourmet Tidewater Stuffed Tenderloin!
Gardner's Smoked Pork, Sausage and Onion Gravy
(Over Hot Biscuits or Pan Cornbread)
Yield: 8-10 Servings
Ingredients
1 lb sausage
1 cup Gardner's Smokehouse Tenderloin pulled or chopped fine
2 tb chopped onion
6 tb flour
1 qt milk
1/4 ts salt
Instructions:
Cook sausage in skillet. Add onion and cook until transparent. Add Gardner's chopped tenderloin and stir into mixture. Drain all but 2 tablespoons drippings. Stir in flour and cook until mixture bubbles and turns golden. Stir in milk and cook until thickened. Replace drained sausage and pork to the golden gravy to desired thickness. Serve over biscuits.
CRACKLIN CORNBREAD
Ingredients:
2 cups cornmeal
½ cup flour
½ tsp. baking powder
2 tbsp. sugar
1 tsp. salt
1 tsp. soda
2 c. buttermilk
1 egg, beaten
2 c. cracklins
Preparation:
Sift together meal, flour, baking powder, sugar, salt, & soda. Add buttermilk & egg. Mix well. Add cracklins. Pour mixture into greased hot iron skillet and bake at 400 to 425 degrees for about 30 minutes or until browned.
SPICY SMOKED PORK
COLLARD GREENS & CORNBREAD DUMPLINGS
Make the most of every delicious part of your Gardner's Smoked Shoulder
¼ cup bacon drippings
1 small onion, chopped
1 jalapeno pepper, chopped
1 Smoked hock from Gardner's Classic Pork Shoulder
2 teaspoons sugar
1/4 teaspoon crushed red pepper
3 pounds fresh collard greens, cleaned and chopped
2 teaspoon seasoned salt
2 teaspoons garlic powder
1/4 teaspoon pepper
Preparation:
In a large pot, heat drippings over med-high heat. Add onion and jalapeno pepper. Fry until onion is soft. Add meat and enough water to cover; bring to a boil. reduce haet to medium. Cover and simmer 1 hour. Add remaining ingredients and cook 45 minutes more. Check often and add water as needed to prevent scorching. Simmer an additional 30 to 45 minutes or until greens are tender.
DUMPLINGS
1 cup cornmeal
1/4 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
2 eggs
1/2 cup milk
1 tablespoon melted bacon drippings
Preparation:
Place cornmeal in a large mixing bowl. Sift together flour, baking powder, and salt; mix into cornmeal. Beat eggs and combine with cornmeal mixture. Add milk and drippings. Using a large spoon, drop the batter onto greens; cover tightly and simmer for 5 to 10 minutes or until done.
4 to 6 servings
SOUTHERN YEAST BISCUITS (A Modern Recreation)
Ingredients:
1 package active dry yeast
1/2 cup warm water (110 to 115 degrees F)
1/2 cup butter
1 egg
1/4 cup sugar
3 cups all-purpose flour
1 teaspoon salt
1/2 cup boiling water
Instructions:
Dissolve yeast in warm water. Beat butter, eggs and sugar; add dissolved yeast and stir. Add flour, salt and boiling water; mix well. Refrigerate dough overnight or until well chilled. Preheat oven to 350 degrees F. roll our dough to ¾ inch thickness and cut into biscuits. Re-roll scraps and cut again until all dough is used. Let biscuits rise 1 ½ to 2 hours, and bake until golden brown, approximately 12 to 15 minutes.
Makes up to 18 yeast biscuits
A RECIPE FOR SOUTHERN BUTTERMILK BISCUITS
Ingredients:
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 cup vegetable shotening
3.4 cup buttermilk
Instructions:
Preheat oven to 450 degrees F. In a large bowl, combine first 4 ingredients. Using a fork or pastry blender, cut in shortening until mixture resembles coarse cornmeal. Blend in buttermilk until a soft dough is formed. Turn onto a lightly floured surface, and knead lightly 7 or 8 times. Roll to ½ inch thickness, and cut out with a floured biscuit cutter. Reroll scraps and cut until all dough is used. Place biscuits on an ungreased cookie sheet, about 1 inch apart and bake until golden, approximately 15 minutes.
Makes about a dozen to a dozen and a half biscuits, depending on the size of the cutter.
Real Southern Pies & Cakes
Pecan Pie
Ingredients:
3 slightly beaten eggs
1 cup white Karo
½ tsp. salt
1 cup sugar
1 cup pecan
1 tsp. vanilla extract
1 unbaked deep dish pie crust
Preparation:
Combine all ingredients, adding pecans last. Pour into unbaked pie crust. Bake at 450° F for 10 minutes. Reduce heat to 350°. Continue baking until a knife inserted in center comes out clean.
Pecan Pie Number 2
Ingredients:
½ cup sugar
2 well beaten eggs
1 cup dark corn syrup
1 tbs. plain flour
¼ tsp. salt
1 cup pecans
1 tsp. vanilla
1 unbaked pie shell
Preparation:
Preheat oven to 350°. Sift together flour, sugar & salt. Beat eggs, syrup, & vanilla together & add flour mixture. Stir in pecans & pour into unbaked pie shell. Cover with foil & bake for 30 minutes. Remove foil & bake 15 minutes longer (or until crust is browned).
Fork Mountain Sweet Potato Pie
From Dixie Cooks Magazine
Ingredients:
1-1/2 cups cooked & mashed sweet potatoes
1 stick melted butter
1-1/2 cups sugar
3 tbs. flour
3 beaten eggs
2/3 cup milk
1 tsp. lemon extract
1 tsp. vanilla extract
1 unbaked deep dish pie crust
Preparation:
Combine all ingredients. Pour into unbaked pie crust. Bake at 350° F for 40 to 45 minutes. Test doneness with a silver knife.
SMOKED PORK STUFFING
Ingredients:
2 cups stone-ground cornmeal
2 cups all purpose white flour
1 tbsp. baking powder
2 tsp. salt, plus more to taste
1 large egg, lightly beaten
2 cups milk
2 tbsp. vegetable oil, preferably canola
2 cups chopped onions (2 medium)
2 cups chopped celery (4 large ribs)
1/4 cup chopped fresh parsley
2 1/2 cups defatted chicken stock
2 cups Gardner's Smoked Tenderloin chopped fine
Freshly ground black pepper to taste
You can add 1 - 2tbsp. of Texas Pete or your favorite hot sauce to the mix to spice-up the stuffing and enhance the pork.
Instructions:
Preheat the oven to 375 degrees F. Lightly oil an 10" square baking dish or spray with nonstick cooking spray. Combine cornmeal, flour, baking powder, and 2 tsp. salt in large bowl and mix well. In a separate bowl, whisk together egg, milk, and 1 1/2 tbsp. of the oil; add to the dry ingredients and chopped pork and stir just until evenly moistened. Turn the batter into the prepared baking dish (Add a tad more pepper on top) and bake for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean. Let cool in the pan or a rack. Cut into 3" cubes.
Authentic Virginia Peanut Soup
From Dixie Cooks Magazine
Ingredients:
2 tablespoons butter
2 tablespoons grated onion
1 branch celery, thinly sliced
2 Tablespoons all-purpose flour
3 cups chicken broth
1/2 cup creamy peanut butter
1/4 teaspoon salt
2 Tablespoons lemon juice
2 Tablespoons chopped roasted peanuts
Melt butter in a saucepan over low heat; add onion and celery. Saute for about 5 minutes. Add flour and mix until well blended. Stir in chicken broth and allow to simmer for about 30 minutes. Remove from heat, strain broth. Stir the peanut butter, salt and lemon juice into the strained broth until well mixed. Serve hot in cups. Garnish each cup with a teaspoon of chopped peanuts.
Makes 6 servings.
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SWEET POTATOE BISCUITS:
A VIRGINIA / SOUTH CAROLINA FAVORITE
Thanks to Ms. Tammy Belote Elvenia of Virginia's Eastern Shore
Sweet Potatoe Biscuits are not made with yeast! Here is a recipe that is from the Eastern Shore of The Old Dominion:
2 c. flour
1/2 c. shortening
1 c. sweet potatoes, mashed
1/2 c. sugar
1/2 tsp. salt
2 Tbsp. baking powder
Sift flour, sugar, salt and baking poder together, then add shortening and sweet potatoes. Roll out on a floured board and cut with lip of glass or biscuit cutter. Bake at 400 to 425 degrees until golden brown.
SOUTHERN OKRA
(Modern Recreation of a Mississippi Favorite)
A Fine Side Dish for Gardner's Smoked Pork Tenderloins
Ingredients:
2 cup okra -- sliced
2 small onion -- chopped
1 green bell pepper -- chopped
1/2 cup oil
2 cup thick tomato juice
2 tablespoon sugar
2 tablespoon flour
1 teaspoon salt
1/2 teaspoon pepper
Cook okra in boiling salted water 10 minutes. Drain. Brown onions and green pepper in oil. Add tomato juice, cook slowly 5 minutes. Add okra and the remaining ingredients. Cook over low heat 5 minutes longer.
Makes Eight Servings
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Ol' Time Virginia Spoon Bread
Another Fine Recipe from Our Customers in Danville, Virginia
1 cup Cornmeal
3 cups Sweet Milk
1 teaspoon Salt
1 teaspoon Baking Powder
2 tablespoons Salad Oil or melted Shortening
3 Egg Yolks (beat well)
3 Egg Whites (beat well)
Cook cornmeal and 2 cups milk until the consistency of mush. Remove from heat; add salt, baking powder, salad oil and 1 cup milk. Stir in the egg yolks, fold in the egg whites. Bake in a greased 2-quart baking dish at 325° for 1 hour or until mixture doesn't adhere to knife. Serve immediately.
6 Servings
A RECIPE FOR MEMPHIS COLE SLAW
1 cabbage
2 med size carrots
1 bell pepper
2 T grated onion
2 C mayo
¾ C sugar
¼ C dijon mustard
¼ C cider vinegar
2 T celery seeds
1 t salt
A little dash white pepper
Shred or finely chop cabbage, carrots, bell pepper..mix all of the other ingredients and pour over the mix, best when made a day before serving.
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