Posts by Sallie's Kitchen Corner
Fondue for Two
It’s a Friday night dilemma. The end of the work week arrives and you know you are expected to celebrate. So, do you: OR: Enjoy Friday night Fondue for Two while sipping a favorite beverage with a special someone knowing that there are no dishes to clean, no bar bills to pay, and make-up freshening…
Read MoreFrench Dip Sandwiches
(Makes four) Ingredients 3 Tbsp butter (1 for sauce, 2 for rolls) 4 cloves garlic, minced 2 cans of beef consommé 2 Tbsp Sherry 2 Tsp Montreal Steak Seasoning (or favorite brand) 4 hoagie rolls 1 lb thinly sliced rare roast beef Horseradish sauce 8 thin slices of Provolone cheese Directions Melt I Tbsp butter…
Read MoreFrench Onion Soup
Ingredients 2 lb onions, about 4 large, peeled, halved lengthwise, then thinly sliced across 1 tsp thyme 2 bay leaves 3/4 tsp each salt, pepper and sugar 1/2 stick butter 1 Tbsp flour 3/4 cups cooking white wine (you can buy this with vinegars at the grocery) 5 cups beef broth (you can use bouillon…
Read MoreFresh Fig and Lemon Preserves
Maybe I’m posting too many fig recipes, but let’s face it – this has been a terrible summer in our part of the world for tomatoes and squash. The deer ate the okra and a few days ago I saw a squirrel sitting in the garden clutching a small eggplant. Having the fig tree at…
Read MoreFresh Figs with Yogurt and Honey
We just got back from a trip where we were able to sample lots of different local fruits but nothing was as thrilling as getting home and discovering that the figs on the backyard tree were finally ripe. The first time I saw a fig tree was in Memphis when I was in college. If…
Read MoreFresh Figs With Yogurt and Honey
Ingredients Fresh figs – about 5-6 per serving Plain Greek yogurt Honey Fresh Thyme Maldon salt or flaky sea salt Directions Put 2 tablespoons of yogurt in each individual serving bowl. Top with 5 – 6 sliced figs per bowl. Drizzle each serving with about a tablespoon of honey. Top each serving with a teaspoon…
Read MoreFresh Squash Casserole
For whatever reason – the squash plants in the garden are producing more than ever before. Sadly, last week we lost a dear friend and former neighbor, and my squash garden makes me remember that he was such a prolific gardener. In fact, until recently it never occurred to plant my own squash – I…
Read MoreFried Black-eyed Peas Snack
Ingredients Canned Black-eyed Peas (2 cans is a nice snack size for about 8 people) Canola or vegetable oil Celery salt or good quality salt Extra salt if needed Pepper Directions In a deep skillet or Dutch oven pour oil to a depth of about 2 inches. Rinse and drain black-eyed peas – dry for…
Read MoreFried Chicken (Sallie Style)
Our Fried Chicken Ingredients 1 box chicken breasts, usually 3, cut in half lengthwise Brine: 1 cup water or buttermilk ¼ cup salt ¼ cup sugar Several dashes of hot sauce Crust: 2 cups flour 1 Tbsp salt 1 Tbsp paprika 1 tsp black pepper 1 cup milk 2 cups panko crumbs Oil for frying…
Read MoreFried Green Tomato BLT
Slice 2 small green tomatoes into 4 slices each and soak in buttermilk for about 20 minutes. While they soak get the rest of the ingredients together. 4 slices of bread, toasted 2 slices of Swiss or favorite cheese 4 or 5 turkey slices for each sandwich 4 slices of cooked bacon lettuce Secret sauce:…
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