Silver Queen Corn and Bacon Dip

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What a great time to try out this creamy corn and bacon dip!  Silver Queen and other varieties of tender, succulent, early June corn make it a very toothsome experience…or if it is the dead of winter, feel free to utilize frozen creamed corn or well-drained canned niblets.

  • 8 ounces of cream cheese, softened
  • 8 ounces of sour cream
  • 1/2 cup of homemade mayonnaise
  • 3 large green onions, sliced thinly
  • 3 garlic cloves, minced
  • 1/2 teaspoon of red pepper flakes
  • 2 cups of corn, freshly grated off the cob
  • 1/4 stick of butter
  • 1 dozen strips of smoked bacon, cooked and crumbled

Combine first three ingredients in a mixing bowl and set aside.  In a microwave-proof pan, combine onions, garlic, pepper, corn, and butter.  Cover and microwave on high for three minutes.  Stir in cream cheese mixture, add bacon, and microwave for two minutes.  Remove and mix well.  Cover and cook for an additional minute or two until heated through.  Great with corn chips!

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Uptown Sausage Balls

You will find other recipes on this site and in many cookbooks for sausage balls  but these are really unique and delicious.  We were visiting New Bern, North Carolina with Jim and Jane in the fall and came upon this recipe that comes originally from a parishioner of that city’s grand eighteenth century Christ Church.

  • 1 pound of lean bulk sausage
  • 3 cups of baking mix
  • 10 ounces of sharp cheddar cheese, grated
  • 1 cup of Walnuts, toasted and chopped
  • 1 cup of dates, chopped (I use scissors dipped in hot water)

Preheat oven to 325 degrees.  Combine ingredients and roll into marble-size balls.  Bake on a cookie sheet for 14 minutes and cool.  These may be frozen and reheated in a 300 degree oven for about 15 or 20 minutes.  This should make about seven dozen.

Country Sausage and Collard Cups

These rich mini-muffins bring soulful memories to a tailgate or TV football party.  We prefer Conecuh sausage but any smoked pork sausage will work well.  Freeze the extras and reheat for your next party.

  • 1 pound of sausage, cooked and thinly-sliced into quarter inch thick discs
  • 1 ten ounce package of frozen collard greens, cooked, drained, and minced
  • 2 cups of cottage cheese, well-drained
  • 1 1/2 cups of parmesan cheese, freshly grated
  • 1/2 cup of green onion tops, thinly sliced
  • 1/2 cup of Vidalia onions, minced
  • 1 tablespoon of fresh jalapeno, minced
  • 1 tablespoon of white wine vinegar
  • 3 large eggs, beaten
  • Sea salt to taste

Put a sausage disc in each greased mini-muffin cup. Combine the rest of the ingredients thoroughly and spoon into the muffin cups.  Bake at 375 degrees for 25 minutes until brown.  Cool, remove carefully, and serve.  This recipe should produce over three and a half dozen muffins.

 

Sausage and Onion Squares

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Choose your favorite sausage or opt for bulk pork sausage.  This recipe offers you an opportunity to make it your own with a choice of herbs and spices.  We prefer a German or Polish kielbasa, combined with dill and caraway seeds and topped with a smoked paprika.

  • 1 pound of sausage, crumbled and browned
  • 1 large onion, chopped and cooked with the sausage
  • 2 cups of baking mix
  • 3/4 cup of milk
  • 2 large eggs
  • 1 tablespoon of dill, caraway, OR poppy seeds
  • 1 1/2 cups of sour cream
  • Sea salt to taste
  • Cayenne, smoked paprika, or chili powder to taste

Mix baking mix with milk and one egg. Spread in a Pyrex or stoneware baking pan.  Add choice of herbs or seeds.  Top with the sausage and onion mixture.  Mix sour cream with salt and remaining egg.  Pour over the sausage and. sprinkle with your choice of peppers.  Bake at 350 for thirty minutes.  Let cool and cut into 2 inch squares.  It should make about two dozen appetizers.

Thai Meatballs in Lettuce Leaves

Thai street food is one of the joys of a visit to that country.  In our experience, it has always been safe, delicious, and exciting to sample the food carts and stalls in places like the weekend Chatuchak market, a huge commercial venture on the edge of the city.  We have spent time in cooking schools in Chiang Mai and Bangkok that feature many of the traditional dishes.  This is a favorite.

  • 1 pound of ground pork
  • 1 tablespoon of cilantro, minced
  • 1 tablespoon of garlic, minced
  • 2 tablespoons of fish sauce
  • 1/2 teaspoon of red chile flakes
  • Sea salt and white pepper to taste
  • 2 dozen lettuce leaves
  • 1 cup of cilantro leaves
  • 1 cup of sweet  and sour sauce (recipe below)

Combine first six ingredients and mix well, then form one inch meatballs.  Heat two to three inches of oil in a skillet and cook 5 to 7 minutes until golden.  Remove and drain.  Roll each meatball in a lettuce leaf, tucking in a cilantro leaf, and  pass with a bowl of dipping sauce.

Feel free to use bottled chili sauce available from your oriental grocer or you may make this spectacular version from scratch:

Blessed Buddha Sweet and Sour Sauce

  • 1 cup of finely chopped pineapple
  • 1/4 cup of spring onions, thinly sliced
  • 6 garlic cloves, minced
  • 1 teaspoon red chili flakes
  • 2 teaspoons of rice vinegar
  • 1/2 cup of sugar
  • 1/3 cup of tomato paste
  • 2 teaspoons of fish sauce
  • Sea salt to taste

Combine in a sauce pan and cook about six minutes.  Additional pineapple juice may be required if it is too thick. Cool before serving.

 

 

 

Ham Terrine with Horseradish Sauce

ham hocksThis terrine is a terrific dish for a cocktail buffet with a perfect combination of sweet, sour, hot, and spicy notes. We enjoyed this ham terrine at a friend’s home during the holiday season last year and begged for the recipe. You wll get the same requests.

1 Cup of whole milk

1 cup of French breadcrumbs

2 large eggs, beaten

2 pounds of smoked ham, ground

1 and ½ pounds of ground pork tenderloin

¾ of a cup of dark brown sugar

¼ cup of water

¼ cup of cider vinegar

2 teaspoons of dry mustard

Mix first five ingredients and turn into a loaf pan. Bake at 350 degrees for one and a half hours, basting with brown sugar glaze prepared from the additional ingredients. Serve with the horseradish sauce made from the following:

½ cup of cream, whipped

¼ cup of horseradish

1 and ½ tablespoons of vinegar

1 tablespoon of prepared mustard

Dash of salt, cayenne, and paprika to taste

4 dashes of Worcestershire sauce

Fold all together and chill

Little Smokies with Two Sauces

Little Smokies, or the miniature smoked pork sausages that are sometimes called cocktail weiners, have a devoted following. While some self-absorbed foodies sniff about serving them as an hors’ deuvres option, rarely do they go unconsumed. Here are two sauces that elevate the bite-size sausages to the top of the cocktail food chain.

Jack Daniels Dogs

1 pound of Little Smokies

¾ of a cup of bourbon

1 and ½ cups of catsup

1 and ½ cups of brown sugar

1 small onion, grated

Place all ingredients in a slow cooker and cook for an hour or more on medium. Serve warm with picks.

Cambridge Dogs

1 pound of Little Smokies

6 ounces of English mustard

10 ounces of Currant jelly

1 tablespoon of garlic, minced

Place all ingredients in a slow cooker and cook for an hour or more on medium. Serve warm with picks.