Posted on by Camellia's Cottage · 6 Comments

Stuffed Peppers…

4999EA0F-E943-4858-BCF6-0BDF3A460741Southerners love their peppers, most tuck at least a few plants in their gardens even if it’s in among flower beds. Peppers generally love the Southern climate- some old timers say the hotter the weather- the hotter the peppers! I’m not sure about that, I do know that we once planted mild banana peppers close to jalapenos and those highly prized for their pepper sauce- long skinny cayenne pepper pods; well, I’m telling you those sweet banana peppers were hot as fire! I loved them. Usually our Bell Peppers are small, mainly good in salads or chopped along with onions and celery for our trinity to begin making jambalayas, gumbos, even tomato sauces.

f6e4696a-57d5-4cd7-86fe-525312f45f27.jpegThis year we planted a few plants of Poblano peppers- they’ve been seriously good and a bumper crop of the big beautiful peppers are just the right size for Stuffed Peppers. I’ve eaten stuffed peppers all of my life and loved them.  I have to admit- Before I learned to cook stuffed peppers- I tended to think they were an exotic dish because southern cooks which can be on the eccentric side, had a way  of  majestically saying… ‘Ah’m makin’ Stuffed Peppers’…   it just seemed like a special treat and -they truly are. Now, let me get real here- if something sits still long enough a southern cook will figure out a way to stuff it!

  • Stuffed Eggs, Stuffed  Shrimp, Stuffed Pork Chops even Stuffed Squash Blossoms- now that’s an adventure!

I’m running on and on- though I do want you to know, it’s not hard to make Stuffed Peppers.  The beauty of this dish is, of course presentation and taste- Still. Feel free to stuff a few or enough to feed a crowd, which we all know is the real beauty of any recipe.  Cook Stuffed Peppers right away or prepare, seal and freeze. Stuffed peppers always call for good ingredients- but the real secret to cooking stuffed peppers is the same for meatloaf- I think… low and slow. If you don’t have time, I’d say don’t make them! Okay, still there might be a way to overcome this.  If you have an oven with a timer- it is possible to take stuffed peppers from the freezer, put them in the oven, set the timer  and heat at 325 degrees allow for 2 hours before your meal and you might get away with it. So here’s how to make –

Camellia’s Stuffed Peppers

  • You will need Unblemished fresh and clean – 4-5 large Bell or Poblano Peppers   – carefully cut peppers in half, Remove seeds and membranes without damaging the pepper halves. *I think Stuffed Peppers make a wonderful presentation if the stem portion remains intact on at least one half and also keep the filling intact.
  • For the Filling you will need: 1-1/4 pounds of ground chuck mixed with diced onion, 3/4 cup of crushed saltine crackers, 1 teaspoon of garlic powder and a pinch or two of black pepper-you may use bread crumbs, instead of crushed crackers- if so- add a pinch of salt. If you dare and I do! add 1/2 teaspoon or more of red pepper flakes and one beaten large egg.
  • *Note: some folks add small diced celery and even carrots- I do not. The mixture will be moistened by the pepper shell, therefore it doesn’t need the extra moisture.
  • Carefully combine ground beef mixture. Do not overwork the filling.
  • To stuff: Each pepper half will use approximately 3/4 cup of filling spooned in and pressed down a bit.   *Optional: I had some fresh oven roasted tomatoes preserved in oil- so I drained them and topped the uncooked stuffing. *You may wrap tightly and freeze at this point. C7F89F23-89C9-4A9A-80A0-9139EF8EBBB3
  • This is not optional: Cut uncooked bacon into one inch pieces topping each stuffed pepper with 1-2 small pieces.
  • Now, this is important! Before baking- preheat oven to 325 degrees. Very low oven temperature is key.
  • Top each Stuffed Pepper with a generous amount of good ketchup. Bake low and slow- mine were done in 2 hours.
  • Allow to stand a few minutes, then skim off fat and juices. Serve. Makes 4-5 generous servings, allowing 2 pepper halves each.

It’s actually wonderful to serve Stuffed Peppers on a buffet- they taste good even at room temperature. I also think Stuffed Peppers can be changed up with different spices- such as an Italian mixture served simply with garlic bread and a green salad. If you have the patience, stuffing Baby Bell Peppers would be wonderful appetizers. Of course, one of my favorite combinations for Stuffed Peppers includes the Three Sisters – Corn, Beans and Squash. Corn supports the Bean vines, Squash are planted at the base in a ring around the corn- each has a purpose. Comically and practically- prickly squash leaves deter varmints like raccoons since they don’t like stepping on the leaves. Native Americans taught us how to companion plant these ‘three sisters’  which are a wonderful combination of sides for Stuffed Peppers.

 

Since the weather is still very warm here- I chose to make cool Shoe Peg Corn Salad, a cheesy Squash Casserole and Speckled Butterbeans cooked with bacon drippings, a bit of hot vinegar-y pepper sauce and crumbled bacon on top.

In the winter, Stuffed Peppers are so good cooked amid a bed of shredded cabbage and onions- of course cornbread and dried beans  are also so good. Now, before I leave the fresh vegetable sides, I’d say there’s almost nothing as satisfying as shucking fresh corn, picking fresh summer squash and shelling butterbeans… Well okay- unless it’s feeding your loved ones a meal  like this.

Love y’all, Camellia

*All photographs are obviously mine.

Posted on by Camellia's Cottage · 26 Comments

A Southern New Year’s Meal…

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Southerners do love the Lord, but we also have a strong superstitious streak. The Southern New Year’s Meal is fairly steeped in traditional superstition, so whether you like it or not- you will be expected to take just a bite or two of Greens, Blackeyed Peas, Roast Pork, Sweet Potatoes and Cornbread! If you don’t? Well, your happy and prosperous New Year has been put in serious jeopardy. Southern mommas are so serious about this- they are willing to doll up their Blackeyed Peas and call it Southern Caviar, of all things. My grandmother wasn’t so accommodating…she said, ‘Learn to like ’em’, which really meant-don’t mess with tradition. Truth be told, up and down most Southern neighborhoods, on New Year’s Day you could smell what everybody was cooking, Southern Soul. We eat Pork- any kind really, Ham, Pork Chops, Hamhocks, Roast Fresh Pork, Salt Pork or Barbeque on New Year’s Day- why?

  • Because Pigs root Forward for food-
  • Cows Stand Still- and chew the cud over and over again- so don’t eat Beef, unless that’s how you want the new year to go..
  • Chickens, well they’re flighty and flap around the coop-but the main thing is they Scratch Backwards for food…
  • Moving Forward, I hate to put it this way-to move Forward like Hogs do- is the way to go in the New Year.

We won’t mention the high fat content of pork while you’re making your New Year’s Resolutions- though fat was considered a good sign, especially to farm and field hands, who preferred fat years as opposed to lean. In fact a Southern New Year’s Meal is actually a pore man’s meal. After the Wah B’tween the States, we were all pore. The New Year’s Meal was scraped together from what the Union Army left behind after Sherman tore through here, leaving basically feed for livestock; corn, dried out peas, potatoes and turnips left undug. When those Carpetbaggers, Scalawags and Yankees came down here to straighten us out – they had to eat pore man’s food too! I guess they learned to like it. Remember, the New Year’s Meal is the Food of the Southern Soul. Now, don’t go thinking we’re unhappy about it- we like itimage

We even spice things up a bit, we always have Hot Pepper Sauce for the Blackeyed Peas and Greens, the Mashed Sweet Potatoes are topped with Pecans, Cinnamon and Sugar swimming in Butter or maybe the Sweet Potatoes will be made into Sticky Candied Yams. This year, I’ve made up a Sweet, Spicy and Hot Pickle Relish for my Turnip Greens or to drizzle over buttered Cornbread. And, I’m having a Turnip Green Casserole made famous by our colorful and infamous Governor Big Jim Folsom. He made a campaign stop out in the middle of nowhere late one night and was served a mess of drained Turnip Greens topped with Fried Onion Rings, then kept warm in the oven. When Big Jim asked what the name of the dish was- they didn’t know…so he dubbed it ‘Ain’t Mad at Nobody Turnip Greens’. The Pot Likker drained from the Greens was saved for Medicinal Purposes, is said to be restorative to the sick. (You might need it!) The only change I’m going to make is to cook some diced turnips in with my Turnip Greens. I also plan to liven up my Roast Pork Backbone with cracked black pepper, a generous amount of salt; then surrounded with whole onions and garlic, while it roasts. Don’t you just love the idea of having a spicy Southern Pork Backbone for New Year’s? My Grandmother did. The superstitious prosperity traditions surrounding the New Year Meal are specific-

  • Dark Leafy Greens represent green folding money,
  • Ground Yellow Cornbread represents gold bullion,
  • Sweet Potatoes represent copper pennies.
  • It is traditional to eat 365 Blackeyed Peas for a prosperous New Year, however many you eat- that’s how many lucky days you’ll have. Blackeyed peas are a type of field pea when left on the vine after harvest will dry, then are hulled and stored up to re-hydrate and eat during winter or kept for starter seed in the Spring.You never know when you might need some ‘seed’ money..
  • Pork is Preserved or Saved, too. The New Year’s Pork and Blackeyed Peas represent the wisdom of Saving- you didn’t think Piggy Banks were a figment of the imagination did you?

So, there you have it, the Southern New Year’s Meal. If you have room for dessert, you’ve missed the whole point- this meal is so well rounded, so complete you really don’t need another rich thing. After all you indulged in during Thanksgiving and Christmas, uh ah-well let’s just say it wouldn’t hurt you pass up dessert. There’s always that fruitcake no one ate or a slice of sweet potato or pecan pie so good it will lull you over to the couch for a nap. Now, I know you’re pining away for that recipe for the Sweet, Hot and Spicy Relish- it’s easy as pie:

Camellia’s Spicy Winter Relish 

  • One 12 oz jar of Sweet Pickle Relish- drained.
  • One small can of sliced Mexican Jalapeno Peppers with liquid
  • 2- 2½ cups of pure cane sugar

Put all of the ingredients in a stainless steel pan, bring to a low boil, reduce the heat and cook until liquid is almost all absorbed- it will be sticky and glistening, candied might be a better word. Makes 2 cups of the best stuff you ever ate any time of the year!image

And for heaven’s sake, get those Christmas decorations down, it’s bad luck! I would love to hear what you’re eating New Year’s Day and whether you’re superstitious about it or not. Whatever you’re having, I hope you are blessed with a Happy and Prosperous New Year!

Love y’all, Camellia

*Photographs are all mine, obviously. *It is worth noting that according to nutritionists, dark leafy greens, sweet potatoes and dried legumes all have very high nutritional qualities- no excuses! Eat that good Southern Soul Food!