Make your own free website on

Main Dish


Pan-Fried Porterhouse Steaks with Lynchburg Pan Sauce

If the weather is lousy outside, then pan-frying a thick porterhouse steak right in the kitchen is a great way to go. The key to success is a big cast-iron skillet. It'll cause a good bit of smoke in the kitchen, but it's worth it.

Let the cooked steaks rest on a board while you make the special Lynchburg pan sauce.

Dry steaks; sprinkle with salt and pepper. Heat 12-inch cast-iron skillet over medium heat for ten minutes. Coat with oil. Place steaks in pan; cook, until seared and brown on one side, about 5 minutes. Turn and cook 5 minutes on the other side for medium-rare; 6 minutes for medium. Remove from skillet. Melt butter in skillet; stir in Worcestershire sauce and whiskey. Bring to a boil; cook 1 to 2 minutes. Slice steaks, if desired. Pour sauce over steaks and serve. Makes 4 to 5 servings.

Our Famous Pork Ribs

Cut the ribs into serving pieces. Place ribs in a large pot and cover with water. Cover the pot and simmer until ribs are tender, about 40 minutes. In a small saucepan prepare the sauce by combining the remaining ingredients. Bring to a boil, reduce the heat and simmer for 15 minutes. Place the ribs in a 3-quart baking dish. Sprinkle with salt. Pour the sauce over the ribs. Bake at 350 degrees F. for 30 minutes. Makes 4 servings.

Tims Ford Tenderloin Tips

2 pounds beef tenderloin tips, sliced
4 tablespoons (1/2 stick) butter
1 cup sliced mushrooms
1/4 cup chopped onion
1 clove garlic, minced
1/2 cup dry red wine
1/2 cup Jack Daniel's Tennessee Whiskey
1 cup crushed canned tomatoes
2 teaspoons sugar

Mashed potatoes

Melt butter in large heavy skillet. Cook meat quickly until browned. Season with salt. Stir in mushrooms, onion and garlic; simmer for several minutes. Stir in wine, Jack Daniel's Tennessee Whiskey, tomatoes and sugar. Simmer 30 minutes or until tender. Serve with mashed potatoes. Makes 4 servings.

Southern Fried Chicken

In a shallow bowl, beat eggs and stir in milk, salt and pepper. Soak chicken in milk mixture for about 5 minutes. Roll each piece in flour. Set aside to dry.

In a large cast iron skillet, heat the lard over medium high heat. When the fat is very hot, add the thighs and legs and cook for several minutes. Add the other pieces, being careful not to overcrowd the skillet. Cook until chicken is golden brown on one side about 5 minutes. Turn and brown on the other side. Reduce heat to medium low. Cover and cook 15 minutes. Turn pieces, cover and continue to cook 15 minutes. Uncover the last 5 minutes so the crust will be crisp. Makes 4 servings.

Famous Chicken with Pastry



Place chicken, onion, celery and salt in a large pot. Add enough water to completely cover the chicken. Bring to a boil; reduce heat and simmer until chicken is tender and cooked through, about 1 hour. Remove chicken from broth and cool enough to handle. Pick chicken off the bones and discard bones. Place chicken in a greased 9 x 13-inch baking dish. Remove celery and onion from broth. Measure broth and return 3 cups to the pot. In a small bowl, blend 1/4 cup flour with 1/4 cup water to make a smooth paste. Stir into hot broth. Cook 5 to 10 minutes or until broth is thickened. Season with salt and pepper. Pour over chicken.

In a large bowl, combine 2 cups flour and 1 teaspoon salt. Cut in shortening with a pastry blender or two knives until mixture forms coarse crumbs. Sprinkle with cold water and mix until dough holds together and will form a ball. Roll out on a floured board or pastry cloth to about 1/4 inch thickness. Cut into strips and place over the chicken. Bake at 375 degrees F until the pastry is golden brown. Makes 6 servings.

Southern Fried Catfish

Heat oil in heavy skillet to 375 degrees F. Combine cornmeal and flour in a shallow bowl. In a separate bowl, beat eggs; add milk and blend well. Season the fish with salt and pepper. Dip fish in the egg mixture and coat with cornmeal mixture. Fry a few pieces of fish at a time in hot oil until golden brown on both sides. Drain on paper towels. Makes 4 servings.

Barrelhouse Butternut Au Gratin

2 1/2-to-3 pounds butternut squash (about two medium)
1 large onion, chopped
2 cloves garlic, minced
3 tablespoons butter
1/4 cup Jack Daniel's Tennessee Whiskey
1 can (14 ounces) diced tomatoes, drained
1 1/2 cups sharp white Cheddar cheese

Preheat oven to 400 degrees F. Pierce squash with a fork a few times. Place whole squash in a large baking dish. Bake until just tender, about 45 minutes. Remove from oven and cool enough to handle. Split in half and scoop out the seeds. Peel and dice squash; place in buttered 3-quart casserole. Season with salt and pepper. Cook onions and garlic in butter over medium heat until tender. Add Jack Daniel's Tennessee Whiskey and continue to cook until liquid has evaporated. Spoon onion mixture over squash. Top with tomatoes. Bake 20 minutes. Sprinkle with cheese and bake an additional 10 minutes or until cheese is melted and bubbly. Makes 8 servings.

Note: You can assemble the dish ahead of time, cover and refrigerate. Bake just before serving.

Southern Greens and Pot Likker

In a large pot combine ham hock and water. Bring to a boil. Cover, reduce heat and simmer about 30 minutes, adding water as needed to maintain 2 cups. If using bacon or salt pork, fry in the pot until crisp. Remove bacon or salt pork from the drippings. Add water to the rendered fat.

While ham hock cooks, wash the greens, removing stems and discolored leaves. Tear greens into pieces.

Skim fat from the ham hock liquid. Remove the hocks and cut meat into small pieces. Discard the skin and bones. Return meat to the liquid and add the dried pepper flakes. Place greens in the pot. Cover and simmer over low heat for 25 to 35 minutes. Garnish with eggs. Serve with pepper sauce or vinegar. Pot likker is excellent spooned over cornbread.

Curried Chicken Saute with Peaches
4 (1-pound) chicken breasts
2 tablespoons olive oil or butter, divided
1 medium onion, chopped fine
1 1/2 tablespoons curry powder
1 1/2 tablespoons flour
2 cups chicken stock
1 clove garlic, crushed
1/2 cup coconut milk
1 tablespoon red currant jelly or juice of half a lemon mixed with 2 teaspoons sugar
3 to 4 tablespoons heavy cream
1 teaspoon cornstarch mixed to a paste with 1 tablespoon cold water
2 ripe peaches, cut in half
Hot cooked rice for accompaniment
  1. Skin breasts and cut in half. Heat 1 tablespoon of the oil or butter in a Dutch oven and saute breasts slowly until well-browned on all sides; remove from pan and keep warm.
  2. Heat remaining oil or butter in the pan. Add onion and saute until golden brown. Stir in curry powder and cook 3 minutes, stirring constantly. Stir in flour and cook 1 minute. Pour in stock, stirring constantly. Add garlic and bring to boil. Simmer 20 minutes.
  3. Return chicken to pan. Cover and cook for 30 minutes or until tender.
  4. Transfer chicken to a large serving platter. Keep warm
  5. Add the coconut milk and red currant jelly to pan and simmer 3 minutes. Stir in heavy cream into curry sauce and thicken (if needed) with cornstarch mixture. Stir in peaches. Heat thoroughly and ladle sauce over chicken.

Seafood and Sausage Gumbo

3 pounds raw shrimp in shell, with heads, if available
7 cups water
1 onion, quartered
4 bay leaves
cups vegetable oil
1 cup flour
4 teaspoons margarine or butter
3 cups minced onion
2 cups minced green bell pepper
2 cups minced celery
1 pound kielbasa (Polish) or andouille sausage, cut in -inch rounds
1 pound fresh okra, cut in -inch slices
3 garlic cloves, minced
teaspoon fresh or dried thyme leave.
2 teaspoons salt
teaspoon black pepper
teaspoon white pepper
1 teaspoon cayenne.
hot pepper sause (optional)
2 cups chopped peeled fresh or canned plum tomatoes
1 pound fresh lump crabmeat
rice, for serving

1. Peel and devine the shrimp; reserve the heads and shells. Keep the shrimp in a covered bowl in the refrigerator while you make the sauce.

2. Put the shrimp heads and shell in a sauepan with water, quartered onion and 1 bay leaf. Bring to a boil then partly cover and simmer 20 minutes. Strain and set aside

3. Heat the oil in a heavy castiron or steel pan. (Do Not use a nonstick pan) When the oil is hot, add the flour, a little at a time, and blend to a smooth paste using a long handled flat bottomed wooden spoon.

4. Cook over medium-low heat, stirring constantly, until the Cajun roux reaches the desired color, 25-40 minutes. The roux will gradually deepen in color from light beige to tan, to a deeper, redder brown. When it reaches the color of peanut butter, remove the pan from heat and continue stirring until the roux has cooled and stopped cooking

5. Melt the margarine or butter in a large heavy saucepan or Dutch oven. Add the minced onions, bell pepper, and celery. Cook over medium low heat until onions are softened. 1-8 minutes, stirring occasionaly.

6. Add the sausage and mix well. Cook 5 minutes more. Add the okra and garlic, stir and cook until the okra stops producing white threads.

7. Add the remaining bay leaves, the thyme, salt, black and white peppers, cayenne and hot pepper sauce to taste, if desired. Mix well. Stir in 6 cups of the shrimp stock and the tomatoes. Bring to a boil, then partly cover the pan, lower the heat and simmer about 20 minutes.

8. Whisk in the Cajun roux. Raise the heat and bring toa boil, whisking well. Lower the heat again andsimmer, uncovered, 40-50 minutes, stirring occasionally.

9. Gently stir in the shrimp and crabmeat. Cook until shrimp turns pink, 3-4 minutes. To serve, put a mound of hot rice in each serving bowl and ladel on the gumbo, making sure each person gets some seafood and some sausage.

Dirty Rice

1. Heat the oil in a large skillet over low heat. Ass the onions and cook until softened, 8-10 minutes.

2. Add the ground pork. Raise the heat to medium-high and stir with a fork or wooden spoon to break up the lumps. When the meat has its pink, raw color, ass the garlic and gizzards. Stir well. Cover the pan, lower the hrat to medium and cook 10 minutes, stirring occasionaly.

3. Add the celery and bell pepper and cook 5 minutes more. Stir in the white pepper, cayenne, bay leaf, thyme, and salt. Add the chicken stock, stirring to scrape up the cooking juices in the bottom of the skillet. Cook about 10 minutes, stirring occasionally.

4. Add the chicken livers and cook 2 minutes, stirring

5. Stir the rice. Reduce the head to low, cover the pan, and cook until the rice is tender, 15-20 minutes. Stir in the parsley before serving.