mama's pecan sausage balls

Still yearning to be a southern belle y'all.  Since the chance of me moving to the south is slim to none I have subscribed to Southern Living and continue to cook through my Southern cookbooks.  I continue to see reference to how sausage balls and cheese straws are a must have appetizer in the south.   They apparently fit every occasion so, I thought why not book club.  These were very good warm right out of the oven but, got slightly hard and dry as the night went on.  I think a dip would be a nice touch as well which I may try with the dozen balls in my freezer.

mama's pecan sausage balls

adapted: bon appetit y'all

1 cup pecan halves
10 ounces sharp cheddar cheese
2 cups all-purpose flour
2 teaspoons baking powder
1 1/2 teaspoons fine sea salt
1/4 teaspoon cayenne pepper
3 tablespoons solid vegetable shortening, preferably Crisco, at room temperature
12 ounces raw pork sausage (mild or spicy)

1. Preheat the oven to 350F. Line a baking sheet with a silicone baking sheet or parchment paper.

2. Place the pecans in the work bowl of a food processor fitted with the metal blade. Pulse until chopped, but not too finely. Remove to a bowl and set aside. Replace the blade with the grating disc and grate the cheese. Remove to a second bowl and set aside. Switch back to the metal blade.

3. To make the sausage mixture, in the same bowl of the food processor (no need to clean it), combine the flour, baking powder, salt and cayenne pepper. Pulse to combine. Add the shortening and pulse until the mixture resembles coarse meal. Add the grated cheese and the sausage and pulse until well combined.

4. Transfer the mixture to a bowl. Add the reserved pecans and, using your hands, press the dough together until well combined. (The dough will be very crumbly.)

5. To form the balls, using a small ice cream scoop and your hands, shape the mixture into 1-inch balls and place about 1 inch apart on the prepared baking sheet. Bake until browned, 15-18 minutes. Remove to a rack to cool. Serve immediately. 

The balls can be refrigerated in an airtight container for up to 3 days. To serve, let the balls come to room temperature. Or to serve warm, reheat in a 350F oven until heated through, 5 to 7 minutes.  Freeze unbaked balls, defrost and cook per guidelines above.

aunt louise's red velvet (cup)cake

Campbell turned one!  I was 8 days late with Campbell.  July 15, 2009 was a warm summer day.  Carter and I were doing a few errands when out of the corner of my eye I spotted Suzi Cakes.  I love cake and I thought well why not.  I don't feel like cooking so, lets buy a big slice of cake for dinner.  We got our cake and I am going to say Brad, Carter and I started in on this jumbo slice of cake following a healthy well rounded meal but, I doubt it.  I was so over being pregnant.  As we devoured the most delicious, enormous slice of decadent red velvet cake I started to feel some twinges.  I did not want to be an alarmist so, I suggested we go in the jacuzzi.  When we were in the jacuzzi things were getting a bit more intense so, I mentioned to Brad that I thought I was possibly going into labor.  He said lets start timing so, we started and things were 7 minutes apart.  I said if the next one is 7 minutes apart I will get in the shower.  Sure enough I had to jump in the shower and by the time I got out they were 5 minutes apart.  Determined not to neglect my first born I got him in his Pj's and in bed.  I called Brad's parents to tell them I thought it was time and called the doctor to say we were on our way.  I read Carter a book and kissed him goodbye.  By the time we got to the hospital I was well dilated and got a harsh word about waiting it out so long at home.  We were checked in and settled by about 10:30 and on July 16th at 1:34AM little Miss Campbell made her way into the world.  I will never forget when Brad announced to the room "it's a girl" or that slice of red velvet cake.  It was our last time and meal as a family of 3.   She came into this world as sweet as can be and this year has been beyond blessed.  Happy Birthday Cookie!  We love our family of 4.

I have made a lot of red velvet cakes.  I need to do a side by side comparison but, I think this is my favorite one thus far.  The chocolate flavor is slight but, detectable and it does not over power the tang you would expect from a red velvet cake.  The cake is moist and the frosting ... well it was soft but, delicious!

aunt louise's red velvet cake

source: bon appetit y'all

2½ cups all-purpose flour
2 teaspoons cocoa powder
1 teaspoon fine sea salt
1 teaspoon baking soda
1 cup buttermilk
1 teaspoon white vinegar
2 cups vegetable oil
1½ cups sugar
2 large eggs
1 ounce red food coloring

8 ounces cream cheese, room temperature
1/4 cup (1/2 stick) unsalted butter, room temperature
1 pound confectioners’ sugar, sifted
1 teaspoon pure vanilla extract

Preheat oven to 350 degrees. Butter and flour three 9-inch cake pans.

Sift together the flour, cocoa, salt and baking soda. set aside. In a liquid measuring cup, combine the buttermilk, vanilla and vinegar. Set aside.

In the bowl of an electric mixer fitted with the paddle attachment combine the oil and sugar on medium speed. Add the eggs one at a time. Mix well after each addition.  With the mixer on low add the food coloring. Add the dry ingredients, alternating with the buttermilk, starting and ending with flour.  Mix just until combined.

Divide the batter between the prepared pans and transfer to the heated oven. Bake 25-30 minutes (18-22 for cupcakes) or until a toothpick inserted into the cake comes out clean.  Let cakes cool in pans for 5 minutes and invert onto racks.

Meanwhile, in a bowl of an electric mixer fitted with a paddle attachment, beat the cream cheese and butter until smooth. Add confectioners' sugar and beat until light and fluffy.  Beat in vanilla. 

To assemble, place one cake layer on a cake plate. Spread with frosting. Repeat with remaining layers, placing the final layer bottom side up. Lightly coat the assembled cake with a thin layer of frosting to protect against crumbs in the frosting. Finish with remaining frosting.

Cake can be stored up to 5 days in an air-tight container in the refrigerator.

summer vegetable succotash with basil

My supperdish my succotash wish ... I never really knew what succotash was but, I sure LOVED that song.  I just learned that succotash is a dish that is primarily made from corn and shelled beans.  The dish can be adapted easily and made with seasonal vegetables.  I have played around adding different veggies such as baby Yukon gold potatoes, red bell pepper and okra. They were all good but, the combination below is my favorite.   Black-eyed peas, edamame, or lima beans can be substituted or added.  I love the lightness of this side and the use of so many fresh summer vegetables.  This is so easy to make, pairs well with many summer meals, and the left overs taste great.

summer vegetable succotash with basil
Adapted from Bon Appetit Y'all

2 cups butter beans (1.5lbs shelled)
1/2 tsp kosher salt
1/4 tsp fresh ground pepper
1 tbsp olive oil
1 tbsp unsalted butter
1 vidalia onion, chopped
4 ears sweets corn (cut kernels off cob)
1 yellow summer squash, chopped
1 zucchini, chopped
1 cup grape tomatoes, halved
1/4 cup chopped basil

In a large skillet heat the oil and butter over medium high heat until the foam subsides.  Add the onion, corn, squash, and zucchini.  Season with the salt and pepper.  Cook until crisp tender about 5-8 minutes.  Stir in the butter beans and cook until heated through.  Take off the heat and add the tomatoes and basil.  Taste and adjust for seasoning.  Serve hot, warm or cold.

brisket with vidalia onion puree

The idea of a supper club has been bouncing around in my head for months.  I just have this crazy passion for food, cooking, entertaining and well ... eating.  I knew I must have some girlfriends out there that share this interest.  I was able to assemble the perfect size group of 7 gals to test out this supper club concept.  We would each made one dish that corresponded to the theme that the hostess picked.  Since I was the instigator I hosted the first supper club and well can you guess what I picked?  Southern comfort!  This club is suppose to push you a bit and get you to try new dishes so, I tackled a brisket which I knew I liked but, always felt a bit overwhelmed by.  The result ... brisket is easy and yummy.  All it takes is time to allow it to cook.  I also learned from my brisket research you want to ask the butcher for the first cut which is the leanest part of the brisket.  I learned a few things and had fun and isn't that what life is all about.  So lucky to have friends that will allow me to indulge in my passions, a good meal and great conversation.

The southern comfort table ... tried to decorate without buying anything so, all items were found in the house.  Feels good to be able to do with less, use what you have and stop my constant urge to buy.

brisket with vidalia onion puree

Source: Bon Appetit Y'all by, Virginia Willis

2 tbsp canola oil
1 (4 lb.) beef brisket (preferably first cut)
coarse salt and fresh ground pepper
3 vidalia onions, thickly sliced
4 cloves garlic, finely chopped
1 tbsp Hungarian paprika
2 bay leaves
12 oz dark ale/beer
2 cups beef stock

preheat oven to 375.

Heat oil in dutch oven over medium high heat.  Pat the brisket dry with paper towels and season with salt and pepper.  Sear the brisket on both sides 8-10 minutes total.  Remove to a plate.

Decrease the heat to medium, add the onions and stir constantly, until they begin to soften and turn color (~7 minutes).  Add the garlic and cook until fragrant (~1 minute).  Add the paprika, bay leaves and brisket to the dutch oven.  Add the beer and stock and bring to a boil over medium-high heat.  Cover and place in oven.  Bake until tender (~2.5 to 3.5 hours).  Note: 40 minutes per pound is a good estimate.

Remove brisket and transfer to a cutting board.  Discard the bay leaves.  In the dutch oven using an immersion blender puree the onions until smooth.  Taste sauce and add salt and pepper to taste.

Slice brisket against the grain and serve with onion sauce.