Tomato and Okra Gumbo

Serves 8

8 medium tomatoes, chopped, or 1 (28-ounce) can diced tomatoes
2 pound fresh or frozen baby okra, cut into 1/2 –inch pieces
½ teaspoon sea salt Suggestion: Sun-dried tomato, Murray River or Toasted Onion
1 tablespoon butter (tradition would say to use bacon fat)

Combine the tomatoes, okra, sea salt, and butter in a saucepan. Cook, covered, over medium-low heat for 20 minutes, or until tender.

3 strips bacon, fried to a crisp and crumbled

Sprinkle the bacon on top.

Turnip Greens

Serves 4-6

1 bunch fresh turnip greens, collard greens or mustard greens

Strip the stems from the greens and wash thoroughly. I mean really thoroughly!

1 medium piece salt pork or 1 smoked pork chop
2 cups water

1-teaspoon sea salt (go ahead try a smoked salt)

Place the greens in a saucepan and add the pork, water, and sea salt. Bring to a boil.  Reduce heat and simmer covered, for 45 minutes or until tender.

Remove the pork and pour the greens into a colander to drain. Place in a pan and chop scissor-like with two knives. If necessary, add more salt to taste. If using the pork chop, cut into small pieces and add to the greens.

2 tablespoons bacon dripping or butter (optional)
Pinch of sugar (optional)

Add the bacon drippings and a pinch of sugar.

Cheese Grits

Serves 6 to 8

Preheat the oven to 350 degrees.

1 cup grits (regular or quick-cooking grits)
4 cups water

Cook the grits in the water according to the package’s directions.

¼ cup butter
6 ounces sharp Cheddar cheese
1 teaspoon sea salt, any fine grain
¼ teaspoon cayenne pepper

Slowly add the butter, cheese, salt and cayenne pepper to the grits.  Constantly stirring.

2 egg yolks, beaten well
2 egg whites, beaten stiff

Then add the egg yolks and fold in the egg whites.

Cracker or dry bread crumbs (I like homemade bread crumbs or Panko)

Pour into a greased 1 ½ -quart casserole. Sprinkle cracker crumbs on top. Bake for 40 minutes.

Low Country Boil

Serves 6

In an extra large stockpot, pour enough water that will cover all the ingredients.

1 lemon, cut into quarters
½ cup Savannah Low Country Boil Seasoning
3 tablespoons Tuscan Farmhouse Blend
6 slices of bacon or ½ cup bacon fat (you could also use ham hocks but you need fat)

Now, I know that seems like a lot of seasoning. But in the south they say you’ve got to have dirty water to have a good shrimp boil. Add all of the above ingredients to the pot and bring the water to a boil.

12 baby red potatoes
1 medium-size white onion, quartered
1-1 lb. bag baby carrots

Add the potatoes, onions and carrots. Reduce the heat and simmer for 15 minutes or until the potatoes and carrots are almost fork tender.

1 ½ lb. smoked sausage, cut into-inch pieces

Add the smoked sausage. Cook about 5 minutes more.

4-6 ears corn, shucked and silk removed cut into 11/2 inch sections

Add the corn and cook an additional 5-7 minutes.

1-2 pounds any size raw shrimp, in the shell

Lastly, add the shrimp and cook about 3 minutes or until the shrimp turn pink. Check the potatoes and carrots to make sure they are done.  Drain the liquid into the sink and pour the boil onto a big serving platter or bowl. Sprinkle with extra Savannah Low Country Boil Seasoning.

This is some good eating!!!

Peach Cobbler

Serves 8

Preheat the oven to 350 degrees.

2 cups fresh or frozen peaches, chopped
3 tablespoons butter
1 tablespoon grated lemon rind

Combine the peaches, butter and lemon rind in a saucepan  over medium heat.

1-tablespoon cornstarch
3/4-cup Raspberry c.a.n.e sugar

Add the cornstarch and sugar. Cook, stirring constantly, until thickens slightly.

Pour into a 8x8-inch baking dish and let stand while making the topping.

1 cup sifted flour
¾ cup sugar
1 teaspoon baking powder
½ teaspoon sea salt (For this I like Sel Gris Velvet. It’s very fine)

Sift the flour, sugar, baking powder, and sea salt into a mixing bowl.

1 cup milk
¼ cup butter
1 teaspoon vanilla extract (From the bottle you’ve made yourself of course!)
1 egg

Add the milk, butter, vanilla, and egg. Beat at medium speed for 2 or 3 minutes. Spoon over the fruit mixture in a baking dish. Bake for about 40 minutes.

Low Country Boil

Serves 6

In a large stockpot, pour enough water that will cover all the ingredients.

1 lemon, cut into quarters

2-4oz s.a.l.t. sisters Savannah Low Country Boil (1/2 to 1 bag)

3 tablespoons s.a.l.t. sisters Tuscan Farmhouse Blend

6 slices of bacon (you could also use ham hocks but you need fat)

Now, I know that seems like a lot of seasoning.  But in the south they say you’ve got to have dirty water to have a good shrimp boil.  Add the lemon, Savannah Low Country Boil, Tuscan Farmhouse Blend and the bacon.  Bring to a boil. 

12 baby red potatoes

1 medium-size white onion, quartered

1-1 lb. bag baby carrots

Add the potatoes, onions and carrots.  Reduce the heat and simmer for 20 minutes.  Or until the potatoes and carrots fork tender. 

1 ½ lb. smoked sausage, cut into-inch pieces

Add the smoked sausage. Cook about 5 minutes more.

6 ears of corn, shucked and silk removed cut in half

Add the corn and cook an additional 7 minutes.

2 pounds any size raw shrimp, in the shell (the bigger the better!)

Lastly, add the shrimp and cook about 3 minutes or until the shrimp turn pink.  Drain the liquid into the sink and pour the boil onto a big serving platter or bowl.  Sprinkle with extra crab boil seasoning.

This is some good eating!!!