Southern Seasonings

3-4 Tb chopped herbs (ie. parsley, oregano, thyme, cilantro, basil)
1 clove garlic, chopped finely
1 squirt mustard (yellow is fine)
1/4 cup balsamic vinegar
3/4 cup salad oil
salt and pepper to taste



Now that I've put up these few recipes, I realize what an undertaking this meal really was. No wonder I didn't feel like banging out a dessert! It took a little less than an hour (minus the smoking of the chicken) to cook and plate everything, but it was an intense hour, in the intense heat of my little piddly-poop of a kitchen.



I have to tell you about my chicken. I love my little smoker. It came with a few small tubs of chips and I haven't been compelled to go out an purchase any more yet, but I'll have to soon because I plan on smoking everything I can get my hands on this summer. Ever had smoked fruit?...



I made a spiced butter to put underneath the skin for flavor and imminent crispness. The inspiration behind the butter was from niter kibbeh, a spiced, clarified butter that is used in Nigerian cooking. My butter was not clarified, but that did not detract from the flavor at all.

Spiced Butter
4 TB No-Salt seasoning
1TB smoked salt
1 stick salted butter, softened

Mix all ingredients together.
No-Salt Seasoning Shake** Yield: 2/3 cup

2 1/2 tablespoons paprika
2 tablespoons garlic powder
2 tablespoons celery seed
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme
1 tablespoon dried lemon peel


Chicken quarters ready to be patted, flipped, and rubbed down. <---5 a="" for="" href="http://img.photobucket.com/albums/v712/Trikki427/1213035273.jpg" lbs="" on="" sale="" usd="">

Fresh, shucked corn frying in the faux niter kibbeh.





Normally, succotash is made with corn, butter beans (also called lima beans), tomatoes, or any combination of the three. My mother doesn't like butter beans, so her succotash is only corn and tomatoes. I like all three, so in they go! For a quick fix, canned veggies can be used. Since I like to pretend I'm hardcore, I used fresh corn from the cob, beans shelled from their pods, and fresh Roma tomatoes. My tomatoes were so fresh and delicious, I couldn't bear putting heat to them. I simply sliced them and put them on the side, like a garnish. This succotash is definitely NOT sufferin'!





Southern Succotash

2-3 bacon slices, cut crosswise into 1/4-inch-wide strips, cooked until crisp

2 tablespoons butter or spiced butter

2 cups fresh corn kernels (from 3 to 4 ears)

1 lb fresh lima beans in pods, shelled or 1 (10oz) package frozen baby lima beans, thawed


Put corn and butter in pan. Cook corn until charred and juices turn sweet. Add beans and cook until beans are no longer raw tasting. Add bacon, salt and pepper to taste.


Mushrooms cooking down, getting ready to be immersed in a dark roux.


Creamy Mushroom Gravy
It was too salty, so I added nonfat sour cream to cut it, alternatively making it creamy. Smooth move, Nik!


1 lb white mushrooms
4 large garlic cloves, minced
2 tbsp butter
1 tbsp oil
1 onion, chopped fine
1/2 cup dry white wine
1 tablespoon all-purpose flour dissolved in 1 1/2 cups cold water
2 tablespoons finely chopped fresh parsley leaves
1/2 cup nonfat sour cream (optional, for creaminess)


In a 10-inch heavy non-stick skillet cook garlic in butter and over moderately low heat, stirring, until pale golden. Add onion and cook, stirring, until softened. Add mushrooms season with salt and pepper. Sauté until liquid is evaporated and mushrooms begin to brown.
Add wine and cook down until liquid is evaporated. Stir in flour mixture. Bring mixture to a boil, stirring or whisking to prevent lumps and incorporate all ingredients (take care not to get mushroom stuck in the spokes of the whisk!), and simmer 2 minutes. Stir in parsley and season with salt and pepper. Add sour cream, if desired.
Adding tarragon will make it kinda French. Dill, paprika, and lemon will make it kinda Dutch.
A complete meal. If only I had made biscuits... Maybe next time!