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Parched Peanuts…

IMG_3424Parched is the Southern term for Roasted in the Shell Peanuts… Peanuts have always been grown in the South, yet when the Boll Weevil wiped out Alabama’s Cotton Crops in  in the early 1900’s, we came to fully appreciate the value of peanuts. George Washington Carver, at the famous Tuskegee Institute had been busy experimenting with the humble peanut.  By 1916, the scientific study of peanut agriculture was an effort to replenish soil depleted by constantly growing cotton, Carver introduced the South to the benefits of Crop Rotation! And Yes, it was the humble peanut, which rebooted the soil with nitrogen. Peanuts are actually legumes, not tree grown nuts. But what to do with all of those peanuts?? Smithfield® Hams boasted feeding their hogs with peanuts. Peanut Butter became a staple in the Southern diet.  Virginia, along with other southern states takes pride in Peanut Soup. Carver himself offered over 100 ways to use peanuts. However, this Southern snack food, the Parched Peanut had to be among the Top Three Favorites…

  • At Ball Fields, Circuses,
  • Hamburger Joints, Cattle Sales,
  • in Honky Tonks, Pit Barbeques and Zoos-IMG_3409

Folks tend to sit or walk around with a warm brown bag of parched peanuts! Peanuts are harvested from June to September. They are washed of the soil, then put on long tables in the sun to dry… these are what we call Raw Peanuts. When the raw peanuts are dried sufficiently, they’re put in big burlap bags and generally hung from barn rafters to store and dry out before being sold to markets or parched at home as a special treat. Believe it or not- even at the finest soirees- it’s not uncommon to find a big bowl of Parched Peanuts.

Peanuts are not the southern cash crop they once were; however small farms still grow peanuts for enriching the soil and for private consumption. There are some who parch shelled peanuts, however, there is nothing like the flavor of peanuts roasted in the shell, the aroma is wonderful! A curious thing about Parched Peanuts is that there is no specific recipe for them!

  • Some say- put the raw peanuts in a heavy Cast Iron Dutch Oven in an extremely hot oven- for an unspecified time! Until done.
  • Most say spread peanuts in an even layer on a sheet pan to parch,
  • Some say ‘salt the peanuts shells heavily’ – Other purists don’t.
  • Where recipes differ is the oven temperature.
  • Some say- heat the oven to 500 degrees, put the peanuts in; then turn off the heat; others say- spread raw peanuts on single layer baking sheets with the oven on low heat- (250 degrees generally) Parch until the peanuts are done…Okay.

The only way I know to tell you how to parch peanuts is the low heat method 250 degrees up to 350 degrees, then after 30-45 minutes…check. It could literally take several hours…IMG_3424

You will get the hang of burning your tongue when you check the peanuts. The husk is dry, the skins are dark red and fall off easy. If the peanut is still chewy not crunchy– put back in the oven.  Then there is always an instinct to parching peanuts. There are surely those who are born to be Parched Peanut Whisperers or Sniffers…they have a knack for just knowing… Burnt peanuts are awful…I say this with experience! Throw them out! However, I do recognize the time to check is by the nutty aroma. These days, I buy bags of ‘roasted peanuts’ – they will be stale… To revive them.. Parch peanuts in the shell on a single layer at 300 degrees for…well at least 30-45 minutes; checking after 30 minutes. Then comes a knowing… the sweet aroma of fresh Parched Peanuts… I whisper a sigh…IMG_2569

Now, listen darlin’ , Cotton may no longer be King in Alabama, yet every time I get a whiff of Parched Peanuts… I know he’s makin’ a comeback! Thank You Lord for the beauty of this red scrabble hard Alabama dirt, for fields ripe with harvest when the Cotton is high and for the humble peanut!

Love y’all, Camellia

*Our heartfelt prayers are with the wonderful people of the South’s Sunshine State, Florida- for safety and shelter from Hurricane Irma.

Posted on by Camellia's Cottage · 18 Comments

SEC tips…

IMG_3370You know summer has taken it’s last gasp, not by the Heat Index but by the First Kickoff of the SEC…Southeastern Conference Football is major in the South! In fact football season is so important to us, it considered the height of poor taste to plan a wedding during football season! No, I. Am. Not. Kidding… There are rules for what we wear on Game Day- here at Camellia’s Cottage, of course we wear Officially Licensed SEC garments, team colors and particular to the ladies, there is a lucky Elephant Necklace, that must be worn with the elephant facing left- do not ask me why- it has just proved lucky! IMG_3410

All over the SEC region, there are certain foods which are considered ‘team foods’ – here in Alabama for Bama fans- Do I hear a Roll Tide? Since the days of Bear Bryant- our lucky foods are: Golden Flake Potato Chips Barber’s Onion Dip and Co-cola otherwise known as Coca Cola™! All are made or bottled right here in Alabama!

On game days, all over the SEC- Tailgate Food is served from the tailgate of an humble pickup truck, from RV’s, all the way to an Upscale Campus Affair- with food served on a sorority’s mahogany table draped with antique lace tablecloths, complete with a Chandelier hanging from a Live Oak tree! On some campuses, you might find a crazy fraternity serving …uh, cold drinks from a casket! It’s true. The food can be elaborate or simple- but always delicious and appropriate to the home team! When we watch games at home, there’s always popcorn, parched peanuts, cream cheese, party crackers and pepper jelly, chips with dip or celery sticks and…last week we had pit BBQ baby back ribs! Now, if you’re looking for actual football tips- you might be barking up the wrong tree here! I do, however, scream and holler during the games, it’s just more fun!

SEC stands for other lesser things too! For instance, the South Eastern Corner of the United States is:

  • The only region to be occupied by the Federal Government, where handsome men have worn military uniforms for years and to this day, the South Eastern Corner of the U.S.A. can proudly boast that our folks arguably sign up more often for military duty than any other region! We love our soldiers!
  • We have a history of courageous women who opened their doors to bears, raids and standing armies, faced tornadoes and hurricanes and they helped settle farms, homesteads, taught school, kept their families strong, yet are smart and beautiful all at the same time, with possibly more beauty queens than any other part of America… though it could be that we have more opportunities to serve as Peach Queens, Cotton Queens, Mardi Gras Queens and more… is there a Bo Weevil Queen? Anyway, we think we’re prettier for sure!
  • The South Eastern Corner is where children played in the dirt with silver spoons or found arrowheads in the backyard, learned how to fish before they were knee high to a grasshopper, little girls still wear Big Hair Bows, monograms abound, sandcastle building is second nature and all of them can charm the horns off a Billy Goat any day of the week!IMG_3408
  • The South Eastern Corner had more Dry Counties than any other part of the country, but still make the best Bourbon in the world. In fact we lay claim to the best Iced Tea and the best Soft Drinks (which we never call them!) Anyone who loves Coca Cola, Royal Crown and Pepsi would agree!
  • The South Eastern Corner is the only place in America where folks actually pull off on the side of the road near a homemade sign that touts ‘Boiled Peanuts’ and are excited about it! …Okay- it’s an ah-quih-ed taste! If you aren’t from here, let’s just say you probably won’t acquire a taste for ’em.
  • In fact, put a Barbed Wire Fence around the entire South Eastern Corner and eventually it will turn into a literal Nut House….peanuts, pecans, hickory nuts so hard you’d have to run an 18 wheeler over ’em to crack the shells… But where else but the South could George Washington Carver figure out how to enrich the soil and feed the masses with peanuts in this land flowing with Milk and Peanut Butter sandwiches?IMG_3411
  • The South Eastern Corner of the U.S.A. is where Church Choirs still sing with a Twang or fill the rafters with Soul; and where Gospel, Country, Beach Music and Motown are loved in equal measure.

I wouldn’t take anything for living in the SEC, for the football, the people and the good food! I have to admit – my personal favorite SEC stands for- South Eastern Cooking Tips! Here’s to Butter Balls and Spicy Shrimp and Shells!

Butter Balls are an old French method of food preparation for enriching sauces and gravy- keep these in the freezer and grab a few – you will be surprised what this simple little ball of flour and butter will do to make pan juices silky or definitely enrich the sauce for Spicy Shrimp and Shells! (Yes! the South Eastern Corner’s Food has a strong French Influence!) I made the Butter Balls recently, while I was cooking some bacon wrapped steaks to enrich the sauce. Let me show you…

Camellia’s Cottage Butterballs Soften 2 sticks of salted butter (if using unsalted butter add 1/4 to 1/2 teaspoon of salt) lightly mix Butter into 1/2 cup of All Purpose Flour, do not use more flour! With a teaspoon or your clean hands, scoop up a small bit of the butter/flour mixture and shape into rough butter balls no larger than a teaspoon, placing on a parchment lined pan. Butter Balls take no time to make, but make a world of difference in your cooking! Freeze at least 4 hours. Carefully store in a freezer safe container. Use to enrich sauces, pan juices and gravies.IMG_3271

Spicy Shrimp and Shells is a quick and easy recipe, full of flavor. This dish can be elevated to Party Status, can be stretched to serve a crowd, is wonderful served for Sunday Supper or eaten cold as a most delicious and different Pasta Salad! Add garlic bread and sliced Summer tomatoes and you have a complete meal! Most of the ingredients are pantry staples and here, we keep shrimp in the freezer all the time!IMG_3401

Camellia’s Cottage Spicy Shrimp and Shells

  • Prepare 12 ounces of Seashell Pasta according to directions.
  • Steam 1 cup of chopped Broccoli, drain and set aside
  • Drain 3/4 -1 pound of  uncooked Gumbo Shrimp (approx. 65-70 per pound) peeled, tails removed if desired
  • On low heat, combine 3 tablespoons of butter and 3 tablespoons olive oil in a large skillet
  • Add 2-3 tablespoons of chopped garlic, zest of a whole lemon, 2-3 teaspoons of red pepper flakes, a good amount of freshly ground black pepper, add salt as desired.
  • Stir until butter has melted and spices are combined IMG_3395
  • Saute Shrimp in batches until pink- Do not over crowd shrimp.
  • Place all shrimp back in warm skillet add 1-1/2 cups of pasta water, steamed chopped broccoli and 3-4 Butter Balls-
  • Cook on low until Butter Balls have been absorbed. No more than a minute or two. (If you have not made Butter Balls, add 2-3 teaspoons of butter)
  • Squeeze the juice of zested large lemon over pan straining seeds.  (Caution- do not add lemon juice utntil the end otherwise shrimp will become tough) I often make thin slices of the squeezed lemon and add to the Spicy Shrimp Mixture, for extra lemon-y flavor.

    IMG_3398

  • Drain Seashell Pasta. Put in large serving bowl, add Spicy Shrimp Mixture.
  • Sprinkle liberally with Parmesan Cheese, believe it or not- using the cheap type blends in best! Toss Spicy Shrimp and Seashells. Top with 1/2 cup of chopped green onion tops.
  • Wonderful with crusty garlic bread. Serves 4-6 depending on how hungry you are!IMG_3401

No matter what your favorite SEC team is, no matter where your favorite place to be in the South Eastern Corner, I know you’ll enjoy South Eastern Cooking Tips. Come back often to the Cottage for more! And always, I hope your SEC team wins unless they’re playin’ mine!

Love y’all, Camellia

*All photographs are obviously mine. Parched Peanuts are a southern term for roasted peanuts! Continued prayers for victims of Hurricane Harvey and for those in the path of Hurricane Irma.

Posted on by Camellia's Cottage · 37 Comments

Early Fall Flavors…

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In the South, we don’t get a nip in the air signaling Fall as other regions do- we see the signs of Early Fall by what is ripening– Figs, Pecans, Muscadines, Pears and Peanuts are just a few. Most Southern households of my youth kept Pickup Foods on hand for visitors or an afternoon snack- you know, just in case you feel your sugar drop or if you’re in a fog.  A Pound Cake, Fresh Fruit, Roasted Pecans,  Cheese Straws and perhaps a spicy snack like old fashioned Raisin Bars.  IMG_3350

With early Fall upon us, we don’t want the heavy flavors of Winter but we do enjoy a change of pace as long as we don’t have to heat up the kitchen too much! Raisin Bars or a variation is found in quite old cookbooks- they are not very sweet, easy to make and quick cleanup. The method for making our Raisin Bars is unique and lends itself to variations.

Camellia’s Cottage Raisin Bars

  • Preheat oven to 375 degrees. Sift 2 cups of all purpose flour, 1 cup of sugar, 1 tsp. ground cinnamon, 1/2 tsp. ground cloves and 1/2 tsp. of salt.
  • Combine 1 cup of dried raisins, 1 cup of water and 1 stick of butter in a saucepan on low heat until butter melts. Add 1 tsp. of vanilla.
  • Then add 1/2 teaspoon of baking soda, mixture will foam up.
  • Quickly stir flour mixture into warm butter/raisin mixture. It will be a ‘wet mix’ and not a stiff dough.
  • * If you use a large saucepan, these can be mixed in one pan!IMG_3147
  • Spread immediately onto a buttered parchment lined cookie sheet with a low rim. Spread as thin as possible.
  • *I used another piece of parchment to make sure the dough is pressed to the edges of the pan. Please make sure it is thin as the Raisin Bar Cookies will not be good if the dough is thick.
  • Bake at 375 degrees for 22-25 minutes. Do not overbake.
  • Dust with powdered sugar, then cut into bars while they are warm. 

  • Raisin Bar Cookies are not very sweet and lend themselves well as a Cheese Board addition.
  • *Variations are numerous- these can be a ‘clean out the pantry’ bar cookie! Dried Cranberries and Walnuts instead of raisins is very good.
  • Or make the bar cookies without raisins, adding 1/4 tsp. of ground ginger, a fine grating of fresh nutmeg and 1/4 tsp. of finely ground black pepper to dry mixture. After the dough has been spread in the pan, sprinkle chocolate chips evenly over the dough, and press in slightly before baking- this is an excellent combination! I am sure you can come up with even more additions!IMG_3360

Camellia’s Cottage Toasted Pecans literally take just minutes to make and if you don’t hide them they are gone in minutes.

  • Melt 1/2 stick of butter in a medium saucepan. Swirl 2 cups of pecan halves in melted butter. Spread evenly on a baking sheet. Bake in a 250 degree oven for 30 minutes. Salt to taste. *Watch carefully during roasting. Pecans will be darker when they are toasted, but certainly not burnt! *Store cooled roasted pecans in tins, jars or airtight container- IF there are any left!  IMG_3351

Pecans are literally eaten all over the world; yet by far, the Southern United States consumes more Pecans than any other region! In Alabama, from the Eastern shore of Mobile Bay toward Foley, there are old groves of Pecan Trees which are famous!IMG_3355

Figs were brought here by the Spaniards and while California is the largest producer. Spaniards helped settle the South, so we continue to be influenced by their food and flavors. Many old Southern Homestead Farms boast at least one Fig Tree; Celeste Fig Tree is an excellent and reliable variety that can be grown successfully in the South.  The farm my husband grew up on had a very prolific fig tree close to the house.  Southerners love fresh figs, dried figs and fig preserves- and fig leaves are so beautiful on food platters! One of my favorite Early Fall savory dishes is to nestle Figs, Sweet Onions and Apples around a Pork Roast. *Add garlic, apple cider, salt and pepper- this is a truly amazing main dish. The Flavors of Early Fall are in the air here at Camellia’s Cottage but we still want the Fresh Flavors of Summer. IMG_3356

The combination of Fresh Figs, Roasted Pecans, early Mandarins and cool Raisin Bars seems to be a perfect summer platter, along with a long tall glass of Lemonade, Iced Tea or even Wine, perhaps a cool Chicken Salad Sandwich or a bowl of Pimento Cheese and crackers- it’s a light refreshing Lunch or Supper of Early Fall Flavor!

Love y’all, Camellia

*We continue to pray for the wonderful Folks of lower Texas and along western portion of the Gulf Coast, this area and her people play a critical role in U.S. Oil and Gas production not to mention our beloved Texas Fruits and Nuts, Citrus, Gulf Seafood and more… please join us in sending good thoughts their way, and give to the American Red Cross and other recovery efforts if you can.

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Fried Okra…

img_3323.jpgFried Okra! This Southern Favorite has been around as long as anyone can remember and without exception is remembered fondly! So fondly that one friend named her precious little Dog, Okra. I’ve been told that a man who had a particular fondness for Okra named his two daughters Okra and Hibiscus! (Okra plants bear Hibiscus-like blossoms and are in the same plant family!) Those were brilliant names; a guarantee that everyone would love those girls! However, Okra is an acquired taste for anyone who was born outside of the South- there are whines that it is slimy (and it is slimy unless it’s fried)  Folks also wonder ‘Why anyone would eat Okra!’ Well, okra that is not fried, is used to thicken the finest gumbos, the best pots of vegetable soups, and a pod or two placed on the top of a pan of simmering Field Peas, Baby Limas or Speckled Butterbeans- makes the broth thicker with a distinct flavor that cannot be achieved by any other means. South Carolina touts Okra Soup- a comfort food for them, associated with being home… A friend who is an only child– (this is an important point)- had one grandmother who would fry up a mess of okra, put it in a large bowl and he would eat it like popcorn! Many have actually dubbed Fried Okra as Southern Popcorn. IMG_3320

The most difficult part of making Fried Okra is having enough fried okra to begin with, then actually getting a full platter to the table! Folks will actually stand in the kitchen while it’s frying and eat it right as it’s being pulled out of the hot grease! So, rule 1- Don’t let anyone in the kitchen when you’re frying Okra!

I believe the very best Okra is no longer than the average size pinky finger in length. *If it is longer, discard or cut the bottom part as larger Okra can be woody and tough.  And the quicker you fry it after it’s picked the better it will be!

Everyone has their own method of frying Okra, always in hot grease; How to bread or batter Okra before frying can be debated. All I can say is that I don’t like a heavy batter on Okra as it can get soggy. Actually, I don’t batter Okra at all, I don’t flour it, I don’t just dust it with cornmeal– I whisk a bit of salt with 1/3 part Corn Starch to 2/3 part Self Rising Cornmeal, soft grind and white meal. *Using Corn Starch is my grandmother’s secret! It makes Fried Okra stay crisp longer! IMG_3305

Camellia’s Cottage Fried Okra

  • Buy the freshest small Okra pods you can find.
  • To prepare Okra:  Cut the pods of Okra in 1/4″ to 1/2″ pieces
  • Dredge them in the Cornmeal/Corn Starch ( 1/3 part Corn Starch/ 2/3 part Cornmeal and pinch of Salt Mixture) immediately.
  • Don’t make the mistake of cutting the okra, salting it in prep time and letting it sit before dredging it in your choice of a Cornmeal Batter or dusting it in the Meal Mix
  • *Salt and Time cause the Okra to weep slimy tears!
  • Some say and I believe it- if you refrain from cutting the tops off of the Okra Pods and instead cut okra slices from the end of the pod toward the top- then discard the tops, there is less chance of weeping. IMG_3318
  • Fry the cut and dusted Okra in Hot Oil, Shortening or even Lard which is at least one inch deep in a Cast Iron Pan until golden brown and crispy (Okra doesn’t like to be crowded or it won’t be crispy! So plan to fry in small batches.
  • Drain on paper towels or even better a brown paper bag!
  • Season with additional Salt before serving as Hot as possible!

Now, if you want to make sure you have enough for folks to enjoy, buy lots of Okra at the Farmer’s Market!  Allow a whopping 1-2 lbs per person! *Any leftover Corn Meal Mixture and a few pods of Okra- add a whisked egg and a bit of water or milk and thinly sliced okra to make a loose batter which will in turn make wonderful Okra Patties! IMG_3322

You may be wondering what we eat with Fried Okra, the answer is actually everything… a few months ago, one of my dearest friends and I ate at a BBQ dive which also serves our beloved Southern Vegetable Plates! When I ordered my BBQ sandwich, my ‘choose any side’ was Fried Okra!

  • Oh yum, BBQ plates with cool slaw, fried okra and baked beans- wonderful combo!
  • Fried Okra is a wonderful addition to an all Vegetable Plate- Fresh Field Peas, Macaroni and Cheese and Sliced Summer Tomatoes.
  • Fried Okra is unexpected when tossed on top of Soup, Gumbo or Salad instead of Croutons! Fried Okra also makes a wonderful topping for Shrimp and Grits
  • A side of Fried Okra is  great with Chicken and Dumplings.  Alongside Meat Loaf, Pork Chops or Country Fried Steak with Gravy and Rice, Fried Okra is perfect!

In fact Fried Okra elevates any meal to a Southern Specialty! If you go to the Farmer’s Market this weekend, get some fresh Okra for Sunday Supper! Fried Okra, Country Ham, Butterbeans, yes Ma’am!

Love y’all, Camellia

Please join Camellia’s Cottage in praying for the residents and emergency workers of entire Coastal and Lower South which may be affected by Hurricane Harvey. * Fried Okra, Country Ham…is a play on a famous fraternity ditty *All photographs are obviously mine! *I use Argo Corn Starch but this is not a paid advertisement for the brand

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Iron Skillet Sandwiches…

IMG_3253No doubt the first Southern sandwich was the iconic Biscuit stuffed with Ham, Bacon, Egg or Sausage- from biscuit to bacon- an Iron Skillet was the vehicle to make these quick breakfast, lunch or supper sandwiches. IMG_3029

The South can’t lay claim to Hamburgers or Grilled Cheese Sandwiches but there’s a good chance the Bacon, Lettuce and Tomato was dreamed up way down this way, with bacon fried up in an Iron Skillet. Even Baloney (go ahead, admit it- you know you love baloney occasionally)- and Hot Dogs are better fried in an Iron Skillet than at the finest Weinie Roast in town! From the working poor to the finest ladies luncheon- sandwiches are a Southern Staple. Iron Skillet Sandwiches take plain sandwiches to a different level. Take Hamburgers- IMG_3094

Here at Camellia’s Cottage, we have an ongoing list of our favorites when we travel. On our favorite Hamburger List-

  • A tiny place in Sausalito, California-oh how I wish I knew the name! The hamburgers are made inside the window on a revolving grill, eaten out of hand still hot, delicious!
  • Also, we agree on Shake Shack in New York City’s Theater District which always makes our top five and
  • Yo’ Mommas – a New Orleans hole in the wall down in the French Quarter is just amazing with a side of their macaroni and cheese and yes! you read that right! You do need to be on foot for miles afterward! Now, their top list  may change but mine always includes
  • A Homemade Hamburger made stove top in what else? My Iron Skillet! After bacon is fried to a crisp, the drippings drained… fresh formed patties are fried until the outside has a crunch and the inside is still moist…oh my! Yes, it stays on my permanent list, especially if there is a summer tomato on it!

Now truly, for those who think they like their homemade hamburgers grilled outside– try adding Smoked Salt to the ground beef mixture along with the smoked bacon flavor from the pan drippings- you may never want to fire up the grill again! I learned this tip from a Southern yet also French trained chef who adds smoked salt to her collard greens!  You can never get the Pit Barbeque flavor at home but a close second is to Oven Roast a small Pork Roast in that Iron Skillet, again using Smoked Salt until the outside of the pork roast is crunchy and crisp but the meat is still tender. Remove the roast, let it rest, then pull or chop, add your favorite Barbeque Sauce or make your own – drain the  pork drippings, add ketchup, hot sauce, lots of lemon juice, more smoked salt and bubble on top of the stove until thickened.  Serve on a good bun. IMG_3083

Obviously, a BLT must have a summer Tomato, crisp Lettuce- (my favorite is Romaine) and toasted bread. If this heat hasn’t zapped your energy, you can always add a Fried Green Tomato or even decorate it with a hard boiled egg.  If you don’t like BLT’s, I’m gonna have to put you on the endangered species list along with the DoDo Bird!

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Iron Skillet Sandwiches are fast, delicious and truly the one pan meal- use up bits and pieces in a Grilled Cheese Sandwich, or get creative by using two different types of cheeses. With this one- not just two different types of cheese- one is always a good quality sliced American Cheese (Come on y’all even Martha Stewart agrees on using American Cheese for the melting quality!) and I added fine grated Sharp Cheddar Cheese. I used day old Italian bread sliced thin and added sliced, pickled Jalapeno Peppers, then buttered the outside of the bread. Let the sandwiches  sizzle on both sides in a bit of butter…I love that the grated cheese gets crunchy in the pan and around the edges. IMG_3253

For a quicker than Sloppy Joe’s, Skillet Sandwich, brown the beef and diced onions until crumbly the same way but add crushed thyme, red pepper flakes and fresh ground black pepper, put the lid on and simmer a few minutes. Pile on buns. Smear buns with yellow mustard, shake a few drops of hot sauce and a slice of pickle or two for what we call a Hot Beef sandwich. Finally, not strictly a sandwich, no one will argue with being fed a Handheld Meat Pie- IMG_2492

These are filled with a mix of ground beef and sausage, onions, garlic and dry thyme…fill some pastry and fry them up in Yo’ Momma’s Iron Skillet… Take a bite off the end of the Meat Pie, and much like Hot Beefs.. squirt some yellow mustard and hot sauce into the Meat Pie , you can’t eat just one!

Well, now that I’ve blown my diet and have gained up just writing this- I probably need to stop having dalliances in the kitchen with my Iron Skillet and eat salads for a day or two… but I know and you know…it won’t be long before I’ll be draggin’ out the cast iron and making more Skillet Sandwiches before the summer tomatoes are gone! IMG_1277

Iron Skillet Sandwiches, the ultimate fast one pan meal!

Love y’all, Camellia

*Meat Pies found in ‘Of Real Roux and Faux Beignets…’ (from 2/28/17 Camellia’s Cottage)  *I use 73/27 ground beef for juicy Hamburgers, but lower fat content 80/20 for Hot Beefs and Meat Pies   *I prefer thick sliced bacon for BLT’s and in Breakfast Biscuits, takes a little longer to cook but just tastes better.  *Smoked Salt tip is from Bon Appetite, Y’all by Virginia Willis- wonderful cookbook if you’re lookin’, *Smoked Salt can be found in most large grocers or online.