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Using an ice cream scoop or a pair of large spoons, begin adding portions of the batter to the hot oil. Turn the fritters often to cook evenly. Cook time will vary based on size of fritter made--about 3 minutes total frying time - or until browned and any bubble leaving the fritters are few and small..

Drain on paper and dust with powdered sugar

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Augusta Four cheese pimento spread for sandwiches

Recipe By: Chris Koch

Serving Size : 16

Categories : C -- American South Dips

Sandwiches

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

3 cups shredded white cheddar cheese

2 cups shredded cheddar cheese -- yellow

4 ounces bleu cheese

1 cup shredded parmesan cheese

4 ounces pimientos, canned -- drained

1 cup mayonnaise

2 tablespoons Dijon mustard

white sandwich bread

Combine all the ingredients except bread in a food processor and run to create a smooth cheesy purée

Chill. Spread on slices of bread

Can also be used a dip

Yield:

"8 cups"

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Aunt Hattie's Biscuits

Recipe By: Chris Koch

Serving Size : 8

Categories : Baked Goods C -- American South

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

3 1/2 cups flour, all-purpose

2 tablespoons Baking powder

2 teaspoons Sugar

1 teaspoon Salt

6 fluid ounces Shortening -- lard preferred

6 fluid ounces Milk

Preheat the oven to 450°

Sift all the dry ingredients together over a sheet of parchment paper. Center the ingredients in the paper and lifting the edges, transfer the dry ingredients to a bowl or to the food processor.

Cut in shortening. If using a processor, use the pulse mode. If making by hand, use a fork or pastry knife. It is important to leave pieces of shortening in the dough. As the dough cooks, the shortening melts creating air pockets and thus creating flake in the final product. Pulse in the milk to form the dough.

Remove the dough to a work surface and knead a few times. Form a ball or rectangle and then roll dough 3/4 inch thick. Using a biscuit cutter or glass, cut into rounds, place on lined baking sheet as close together as possible, bake for 10-12 minutes

To make square biscuits, roll dough into rectangle and using a knife or pizza wheel cut into desired squares and bake.

Yield:

"16 each"

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Banana Nut Bread

Recipe By: Chris Koch

Serving Size : 14

Categories : Baked Goods C -- American South

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 3/4 cups flour

1/4 teaspoon baking powder

1 teaspoon baking soda

1/2 teaspoon salt

1/3 cup shortening

2/3 cup sugar

3/4 teaspoon grated lemon peel

2 each eggs -- beaten

1 1/4 cups banana pulp

1/2 cup nutmeat

Grease a 5 x 9 loaf pan and set aside

Sift the flour, baking powder and soda, salt together

In a stand mixer with whip attachments, cream the shortening, sugar and lemon peel until fluffy. Change to blade/paddle attachment

Beat in the eggs and banana pulp into the shortening mixture.

Beat dry ingredients into the egg mixture in thirds, remove the bowl from the mixer

Fold in the nuts

Pour the batter into the greased pan, bake at 350° about 1 hour or until tester comes out clean

Cool and slice

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BBQ - Basic tomato based sauce

Recipe By: Chris Koch

Serving Size : 10

Categories : C -- American South Sauces

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1/8 cup vegetable oil

1/2 each onion -- finely chopped

1/3 cup celery -- finely chopped

1/16 cup garlic -- minced

1/16 cup paprika

1/2 teaspoon cayenne

3/4 cup ketchup

1/2 cup beer

1/4 cup cider vinegar

1/16 cup Worcestershire sauce

Sauté onion and celery in oil until tender

Add garlic, paprika and cayenne, stir for 1 minutes

Add ketchup, beer, vinegar and Worcestershire

Reduce heat to low, simmer for 30 minutes

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BBQ - Carolina Red BBQ Sauce

Recipe By: Chris Koch

Serving Size : 8

Categories : C -- American South Sauces

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1/2 cup cider vinegar

1 1/2 cups ketchup

1 tbsp brown sugar, packed

1 tsp salt

1/2 tbsp red pepper flakes

In a mixing bowl, whisk all the ingredients together. Place in container and store under refrigeration.

Yield:

"2 cups"

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BBQ - Mustard barbecue sauce

Recipe By: Chris Koch

Serving Size : 8

Categories : C -- American South Sauces

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 cup Honey

2/3 cup Yellow mustard

1/3 cup Distilled white vinegar

Salt and pepper to taste

In a heavy non reactive saucepan, combine honey mustard and the vinegar.

Bring to a boil, reduce to a simmer for five minutes. Season with salt and pepper

Yield:

"2 cups"

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BBQ - N.C. Mopping Sauce

Recipe By: Chris Koch

Serving Size : 16

Categories : C -- American South Sauces

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

3 1/2 C Cider Vinegar

1 Tbsp Cayenne

3/4 Tsp Sugar

1/2 Tsp Black Pepper

3/4 C Tomato based Barbecue Sauce

1 Tbsp Hot Pepper Sauce

Whisk all together, cover refrigerate

Yield:

"32 ounces"

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BBQ - Piedmont Mopping Sauce Lexington, KY style

Recipe By: Chris Koch

Serving Size : 0

Categories : C -- American South Sauces

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

8 cups water

1 cup ketchup

1 cup cider vinegar

1/2 cup sugar

1 tablespoon salt

1 tablespoon ground black pepper

1 tablespoon crushed red pepper

1/4 teaspoon cayenne

Combine all and bring to boil in large pot. Boil for 10 minutes stirring occasionally.

Cool completely and store under refrigeration

Yield:

"8 cups"

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BBQ - Piedmont Table Sauce, Lexington, KY Style

Recipe By: Chris Koch

Serving Size : 16

Categories : C -- American South Sauces

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 1/2 cups water

1 cup ketchup

1/2 cup cider vinegar

1/2 cup sugar

1/2 teaspoon salt

1/2 tablespoon ground black pepper

1/2 tablespoon crushed red pepper

1/8 teaspoon cayenne

Combine all in large pot, bring to boil for 10 minutes, cool completely and store under refrigeration

Yield:

"1 quart"

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Bourbon balls

Recipe By: Chris Koch

Serving Size : 0

Categories : C -- American South Cookies and candy

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

9 ounces chocolate wafer cookie -- crushed fine

2 cups almonds -- ground fine

2 cups powdered sugar

1/4 cup bourbon

1/4 cup light corn syrup

Crush the cookies very finely. Combine with the ground almonds and sugar.

In a small bowl, mix the bourbon and light corn syrup. Add this to the cookie mixture and mix all the ingredients together.

Shape into balls about 3/4 inch in diameter then roll in powdered sugar

Refrigerate tightly covered for at least 2 days to build flavor.

Yield:

"40 each"

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Butter Pecan Ice Cream

Recipe By: Chris Koch Chris Koch

Serving Size : 2

Categories : C -- American South Ice Cream, sorbet

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2/3 cup pecans -- chopped

1 tablespoon butter

1/2 cup sugar

27 ounces cream

16 ounces half and half

4 each egg

2/3 cup sugar

1 tablespoon vanilla

Toast pecans on a baking pan for 12 minutes in a 350° oven, set aside

Melt the butter in a 2 or 3 quart pan, add sugar and melt. Continue stirring and cooking to caramelize sugar

Stir in the cream and milk.

Whisk together the eggs and sugar. Temper the egg mixture with hot caramel milk

Strain and stir in vanilla

Chill completely, process per ice cream maker instructions

Add the pecans 20 minutes into freezing process.

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Buttermilk biscuits

Recipe By: Chris Koch

Serving Size : 4

Categories : Baked Goods C -- American South

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

4 cups flour, all-purpose -- measure after sifting

3 1/8 teaspoons baking powder

3/4 tablespoon kosher salt

3/8 cup lard -- chilled and cubed

1 cup buttermilk

2 3/8 tablespoons butter -- melted

Preheat the oven to 450°

Combine the flour, baking powder and salt and whisk to mix well

Cut the lard into the dry - 1/2 of the lard is well blended and the other 1/2 is in large pieces about 1/2". The larger pieces of lard will produce the flake in the biscuits.

Quickly stir in the buttermilk. Turn out onto a floured board and knead 8-10 times

With hands, flatten the dough to an even thickness of 3/4 inch. Dock the dough with a fork at 1/2" intervals

Lightly flour a biscuit cutter and stamp out rounds without twisting the cutter. Cut as close as possible. Place on parchment lined sheet tray. Don't reroll scraps - arrange the scraps around the edge of the baking sheet

Place on the center rack and bake for 10-12 minutes checking after 6 minutes and turning tray if necessary.

Remove from oven and brush with melted butter

Yield:

"12 each"

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Caramel cashew cheesecake

Recipe By: Chris Koch

Serving Size : 16

Categories : C -- American South Desserts

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1/2 Cup flour, all-purpose

1/4 Cup Butter

2 Tablespoons Powdered sugar

Pinch Salt

3/4 Cup Roasted cashew -- Chopped

THE FILLING

32 Ounces Cream cheese

1 1/4 Cups Sugar

1 Tablespoon Vanilla extract

5 Each Eggs

2 Tablespoons Heavy cream

THE TOPPING

1 Cup Sugar

3 Tablespoons Water

3/4 Cup Heavy cream

1 Cup Cashew -- Chopped

Preheat the oven to 350 °

Butter the inside of a spring form pan and wrap the outside with a piece of foil.

In food processor combine flour, butter, powdered sugar, salt and roasted cashew. Pulse to grind into fine meal.

Press mixture into pan and up the sides. Place in the oven and bake for approximately fifteen minutes

Remove the pan from the oven and cool. Reduce the oven temperature to 325 °

In the stand mixer, creamed the cheese, sugar and vanilla until smooth

Add one egg of time until incorporated, then add the next until all eggs are added

Pour the filling into crust. The cheese cake will be baked in a water bath. Baking in a water bath helps to cook delicate items more effectively. Place the cheesecake into a roasting pan. Bring a kettle or pot of water to a boil. Place in the oven and then carefully pour the boiling water into the pan around the items so the level of water comes up the sides of the item about 3/4 of the height. Bake for approximately one hour or until set. Remove and allow to partially cool while you make the topping.

In a small saucepan combine the sugar and water and stir to dissolve the sugar. Bring to a boil and cook until light brown without stiring. Remove from heat and stir in heavy cream and chopped cashew nuts

Pour the topping over the cheesecake and chill overnight

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Caramel Peanut Butter Mousse Tart

Recipe By: Chris Koch

Serving Size : 12

Categories : C -- American South Desserts

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 recipe Pâte Sucrée 1

3 tablespoons heavy cream

1/3 cup brown sugar

2 tablespoons butter

3 ounces cream cheese

1/3 cup peanut butter

1 teaspoon vanilla extract

2 tablespoons brown sugar

1/4 cup heavy cream

TOPPING

1/2 cup brown sugar

3 ounces butter

1/4 cup water

2 tablespoons light corn syrup

2 ounces heavy cream

3/4 cup roasted peanuts

4 ounces white chocolate

Preheat oven to 400°. Roll out dough and line tart pan. Dock and blind bake crust to 10 minutes. Partially or completely cooking a pastry crust in the pan before adding the filling is known a blind baking. When baking the crust for a pie or tart, the amount of bubbling in the crust can be reduced or eliminated by docking the crust. Prepare the dough and transfer to the pie ot tart pan. Using a fork, poke holes through the crust, to the pan, every 1/2" or so all over the crust. This will allow and steam that develops under the crust to be released through the holes. Using parchment, foil or commercial grade plastic wrap, place a sheet over the pastry crust so that there is significant amount of overlap. Pour enough weights into the paper lined crust to fill the crust. Weights may be made of round ceramic pie weights or dried beans or a combination of dry rice and dried beans. For this recipe, place in a 400° oven for 10 minutes for a partially baked crust.

In a small sauce pan, combine the first portion of heavy cream, the first portion of brown sugar and butter. Stir until butter is melted and the sugar is dissolved, the transfer to a stand mixer with a paddle attachment

Add the cream cheese, peanut butter, vanilla and the remaining brown sugar and beat until smooth

In separate bowl, whip the next heavy cream to stiff peaks, fold whipped cream into peanut butter mixture

Pour into shell and smooth surface, chill until firm

Combine the topping ingredients of brown sugar, butter, water and corn syrup. Stir to dissolve and heat to 220° on the candy thermometer

Remove from heat, stir in the cream and nuts. Cool and pour over filling and chill

Shave white chocolate and garnish the tart

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Caramelized Onions

Recipe By: Chris Koch

Serving Size : 4

Categories : C -- American South Condiments

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

6 tablespoons Butter

2 pounds yellow onions -- sliced thin

1/3 cup water

In a heavy skillet, melt the butter then add the onions. Cook, stirring often, over medium heat for about 20 minutes or until a deep brown. Deglaze the pan with water

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Caramels

Recipe By: Chris Koch

Serving Size : 36

Categories : C -- American South Desserts

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 Cup Butter

1 Pound Light Brown Sugar

1 Dash Salt

1 Cup Light Corn Syrup

15 Ounces Sweetened Condensed Milk

Melt butter in 3 qt pan

Add sugar, stir to combine well

Stir in corn syrup

Gradually add milk and cook stirring over med heat until candy thermometer reads 245°

Pour into well greased pan, cool and cut

Wrap in waxed paper

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Chicken and rice pot

Recipe By: Chris Koch

Serving Size : 4

Categories : C -- American South Entree, Poultry

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 each chicken -- cut into pieces

1/4 cup butter -- or drippings

1 each onion -- quartered

1 rib celery -- cut into large chunks

5 cups water

1 1/2 cups rice

Begin by removing any package of inside parts. Rinse and drain the chicken. Place the bird on the back with the legs pointed toward you. With a very sharp chef knife, remove the tip and first joint of the wings. Save for stock. Next, slice through the skin between the legs and the breast. Pop the thighbone out of the pelvis and cut down the side of the body to remove the leg quarter. Place the knife at the joint between the leg and thigh and cut though the joint. How remove the backbone. Cut along the backbone, through the ribs until you reach the neck area. Place the breast inside up and chop down between the breasts through the cartilage. Cut each breast into two pieces -- one will have the last section of the wing attached. This will give you 8 pieces - 2 legs, 2 thigh and 4 pieces of breast.

Heat the butter or drippings in heavy pot with lid.

Brown the chicken on all sides about 2 minutes per side. Add the onion and celery, cover the pot and reduce the heat to very low and cook for about 20 minutes.

Remove the lid, add the water, cover and increase the heat to medium and cook for about 30 minutes

Remove the onion and celery and season the dish with salt - should seem slightly salty because the rice will absorb the salt

Add the rice and stir. Cover and bring to boil, reduce heat to lowest setting and cook covered for about 20 minutes.

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Chocolate Orange Pecan Pie

Recipe By: Chris Koch

Serving Size : 10

Categories : C -- American South Desserts

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

Pâte Brisée

2 cups pecan halves

1 cup light brown sugar

3 each eggs

1/4 cup light corn syrup

2 tablespoons dark rum

1 tablespoon butter

1 teaspoon orange zest

1/8 teaspoon salt

6 ounces bittersweet chocolate -- melted

Preheat oven to 400°

Prepare the dough

Toast pecans for 5-7 minutes on baking sheet, remove

Roll out the dough and line a 9" pie pan, crimp the edges, dock, blind bake for 10 minutes. Partially or completely cooking a pastry crust in the pan before adding the filling is known a blind baking. When baking the crust for a pie or tart, the amount of bubbling in the crust can be reduced or eliminated by docking the crust. Prepare the dough and transfer to the pie or tart pan. Using a fork, poke holes through the crust, to the pan, every 1/2" or so all over the crust. This will allow and steam that develops under the crust to be released through the holes. Using parchment, foil or commercial grade plastic wrap, place a sheet over the pastry crust so that there is significant amount of overlap. Pour enough weights into the paper lined crust to fill the crust. Weights may be made of round ceramic pie weights or dried beans or a combination of dry rice and dried beans. Place in a 400° oven for 15 minutes for a partially baked crust. Reduce the temperature to 350°, remove the weights from the shell and return to the oven for 15 more minutes for a completely baked crust.

Cream the eggs and sugar until fluffy, add the rum, butter, zest, salt and melted chocolate, stir to combine

Place pecans in shell, pour mixture over the nuts and bake at 350° for 50-60 minutes or until set. Cool completely

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Chocolate swirl caramels

Recipe By: Chris Koch

Serving Size : 64

Categories : C -- American South Cookies and candy

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1/2 Cup Unsalted butter

2 Cups Sugar

Cup Heavy cream

1 Cup Light corn syrup

2 Ounces Bittersweet chocolate -- finely chopped

Line an 8 in. square baking pan with foil. Spray with nonstick spray.

In a heavy saucepan, melt the butter over medium heat. Add the sugar, cream and corn syrup and stirred a combine.

Bring to a boil and cook until a candy thermometer reads 230 °

Stirring constantly, bring the temperature up to 240 ° (firm ball stage)

Carefully pour half of the mixture into the pan. Sprinkle with half of the chocolate, pour the remaining mixture over the chocolate

Important do not scrape the bottom of the pan

Allow the mixture to sit for two to three minutes until chocolate is melted

Using a knife, swirl the mixture. Let stand 6 - 8 hours until cool and completely set

Yield:

"1 8 in. square pan"

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Cole Slaw - basic traditional

Recipe By: Chris Koch

Serving Size : 8

Categories : C -- American South Salads

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

3/4 cup mayonnaise

3 tablespoons sugar

1 1/2 tablespoons white wine vinegar

1/8 teaspoon onion powder

1/8 teaspoon dry mustard

1/8 teaspoon celery salt

1 dash fresh ground black pepper

1/2 teaspoon salt

1 pound green cabbage leaf -- shredded

1 each carrot -- shredded

1 teaspoon paprika

Shred the cabbage and place in a large bowl with the shredded carrot

Prepare the dressing. In a mixing bowl, combine all the other ingredient and whisk to blend them. Pour the dressing over the shredded vegetables and mix to combine

Refrigerate overnight if possible to marinate. Before serving, stir the transfer to serving bowl and sprinkle with paprika

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Cornbread

Recipe By: Chris Koch

Serving Size : 8

Categories : Baked Goods C -- American South

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 cups flour, all-purpose

2 tablespoons baking powder

1 teaspoon salt

2 cups yellow cornmeal

1/2 cup sugar

2 cups milk

2 each egg

1 cup butter, unsalted -- melted

Preheat to 400°, grease an iron skillet with bacon drippings or butter or lard

In a large mixing bowl whisk together the flour, baking powder, salt, cornmeal and sugar

In a separate bowl, whisk the milk and eggs.

Cut the melted butter into the dry to resemble a meal texture. Beat in the egg mix until just combined (batter will be thin).

Pour the batter into the skillet and bake in middle of oven until golden 30-40 minutes or until toothpick come out clean

Cool on rack in pans 10 minutes, remove and cool completely on racks

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Cornbread dressing / stuffing

Recipe By: Chris Koch

Serving Size : 10

Categories : C -- American South Starch

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

6 cups cornbread -- cubes, allow to stale overnight

4 cups French bread – cube, allow to stale overnight

3 cups chicken broth

2 cups whole milk

4 ounces butter

2 cups celery -- diced

2 cups yellow onions -- diced

3 Tablespoons fresh sage -- minced

3 each eggs -- beaten

1/2 cup fresh flat-leaf parsley -- minced

salt and pepper to taste

Preheat the oven to 375°, grease a baking dish (3 qt for 10 servings)

Combine the breads together in a large bowl. Mix broth and milk together and drizzle over bread and mix to combine and distribute the moisture, let stand while you cook the vegetables

In a skillet, melt the butter over medium high heat and cook the celery and onions until tender. Stir in the sage and cook for about 1 minute longer

To the bowl of moistened bread, add the vegetables, parsley, eggs and seasonings. Mix well and pack into baking dish

Cover and bake for 45-55 minutes

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Cracked black pepper milk gravy

Recipe By: Chris Koch

Serving Size : 4

Categories : C -- American South

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

5 tablespoons butter

5 tablespoons flour, all-purpose

2 1/2 cups milk

1 1/2 teaspoons salt

4 teaspoons cracked black pepper

Melt the butter in a skillet. Whisk in the flour all at once and cook for 2 minutes over medium high heat.

Slowly but constantly, whisk in the milk, and bring to a boil while stirring

Add salt and pepper and simmer gently for 20 minutes.

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Crackling corn bread

Recipe By: Chris Koch

Serving Size : 24

Categories : Baked Goods C -- American - SE

C -- American South

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 1/2 pounds Smoked bacon -- Diced

3 cups Yellow cornmeal

1 1/2 cups flour, all-purpose

1/4 cup Sugar

1 1/2 tablespoons Baking powder

1 1/2 teaspoons Kosher salt

3 cups Milk

4 1/2 each Eggs -- Lightly beaten

4 1/2 tablespoons Bacon drippings

milk as needed

Preheat the oven to 400°

In a cast iron skillet, cook the bacon until very crispy, remove the bacon, drain on paper towels, reserved the dripping

Add 2 tbsp. of dripping back to the pan

In a large bowl combine cornmeal, flour, sugar, baking powder and salt. In a separate container (bowl), combine the milk, eggs, and 2 tbsp. bacon dripping. Stir the dry into the wet only to combine. Add milk if necessary

Fold in the cooked bacon and pour the batter into the skillet. Bake for about 30-40 minutes.

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Cucumbers And Onions

Recipe By: Chris Koch

Serving Size : 8

Categories : C -- American South C -- British

Salads Sides

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

4 each cucumbers -- sliced

2 Lg Onion Red -- cut in rings and sep

1 cup Vinegar

1 cup Water

1 tablespoon Salt

Layer cucumbers and onions in a bowl.

Mix equal parts of vinegar and water, enough to cover onions and cucumbers.

Pour over, sprinkle with salt and chill for 15 to 30 minutes and serve cold.

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Dame Sybil's Pickled Peaches

Recipe By: Chris Koch

Serving Size : 1

Categories : C -- American South Condiments

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

12 lb peaches, med sized

1 tbsp whole cloves

6 c while vinegar

3 c water

3 lb brown sugar

6 ea cinnamon sticks

Blanch the peaches in boiling water and peel.

Stick 3 cloves in each peach and place in 6 hot sterilized quart jars

Bring vinegar, water and sugar to boil for 5 minutes.

Place 1 cinnamon stick to each jar, pour in boiling syrup to overflowing and seal jars not too tight

Place in large pot, pour in boiling water to cover.

Steam over med heat for 30 minutes.

Remove jars, tighten covers and cool

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Dear Abby's pecan pie

Recipe By: Chris Koch

Serving Size : 10

Categories : C -- American South Desserts

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

Pâte Brisée

3 Each Eggs

1 Cup brown sugar, packed

1 Cup Light corn syrup

1/3 Cup Butter -- Melted

1/2 Teaspoon Salt

1 Teaspoon vanilla extract

1 1/4 Cups pecan halves

Preheat the oven to 350°

Roll out the pie dough and line one 9 in. pie pan

In a large bowl beat the eggs. Add the sugar and whisk to combine. Stir in the corn syrup, melted butter, salt and vanilla extract.

Place the pecans in the pie crust and pour the filling over the pecans

The bake for 45 to 50 minutes or until completely set

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Deep Frying Batter

Recipe By: Chris Koch

Serving Size : 5

Categories : C -- American South Misc/snacks

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 Each Egg White

3/4 Cup Flour -- plus 2 tablespoons

1 Teaspoon Salt

2 Tablespoons Extra Virgin Olive Oil

In a mixing bowl, whisk the egg white until foamy. Add the other ingredients.

Combine until smooth, cover for 2 hours

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Fresh Lemonade

Recipe By: Chris Koch

Serving Size : 16

Categories : C -- American South Misc/snacks

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

10 each lemons

1 1/2 cups sugar

1 1/2 cups boiling water

16 cups cold water

ice

Combine sugar and boiling water, stir to dissolve to create simple syrup. Cool completely

Halve and squeeze juice from lemons, combine with simple syrup, stir to combine.

Add cold water and serve over ice.

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Fresh mint tea

Recipe By: Chris Koch

Serving Size : 5

Categories : Beverage C -- American - SE

C -- American South

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

4 cups boiling water

8 teaspoons tea leaves -- or 4 bags

2 cups sugar

2/3 cup fresh lemon juice

1 cup fresh mint leaves -- coarsely chopped

crushed ice

lemon slices

Add tea to boiling water, remove from stove and steep for 5 minutes. Remove tea by straining or remove bags.

Let tea cool to room temperature

Combine the sugar and lemon juice in a sauce pan and bring tro a boil. Stir until sugar dissolves and stir in the chopped mint. Let cool

Stain mixture into the tea and serve over ice with lemon slice garnish

Yield:

"5 cups"

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Fried Apple Pies

Recipe By: Chris Koch

Serving Size : 12

Categories : C -- American South Desserts

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 1/4 cups flour, all-purpose

1 teaspoon salt

1/2 teaspoon baking powder

3/4 cup milk

1/2 cup shortening

7 ounces dried apple

2 1/2 cups water

1/2 cup light brown sugar

1/4 cup golden raisins

vegetable oil for frying

Combine the dry ingredients in a food processor, pulse to combine

Cut in the shortening, then add the milk to form a dough and run for 30 seconds

Form dough into log, wrap in plastic and refrigerate for 30 minutes

Bring the dried apples and water to boil, reduce to low and simmer until all the water is absorbed ~45 minutes

Add the brown sugar to the apples and mash together. Fold in the raisins

Cut the dough into 12 pieces and roll into 6" circles

Place 2 tablespoons of the apple filling onto the dough's lower 1/2. Brush the edge of the dough with water all around. Fold the top over and seal the edges with a fork

Heat the oil in a large skillet and fry the pies to golden brown, ~3 minutes per side. Remove and serve promptly.

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Glazed Yams And Parsnips With Bitter Greens

Recipe By: Chris Koch from Christina Pirello

Serving Size : 4

Categories : C -- American South Entree, Vegetarian

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

4 Ea Parsnips -- peeled and cut into 2" chunks

2 Ea Yams -- peeled and cut into 2" chunks

1/4 C olive oil

1 tablespoon balsamic vinegar

2 Tbsp dark corn syrup

1 Ea Lemon -- zested

1 Bunch Greens -- kale, collard, mustard, turnip

Preheat the oven to 375°

Place the parsnips and yams in a bowl. Drizzle with oil and toss to coat

Transfer to a baking dish and drizzle with balsamic vinegar and corn syrup then sprinkle with the lemon zest

Cover with foil and bake for 35 minutes

Remove the cover, stir and bake 20 minutes more

Bring a pot of salted water to boil. Place the greens in boiling water for 30 seconds and then drain. Transfer to serving dish.

Place greens in bowl, top with candied vegetables

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Grilled Chicken With Peach And Apple Salsa

Recipe By: Chris Koch

Serving Size : 6

Categories : C -- American South Entree, Poultry

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

3 each Peaches -- chopped

3 each Granny Smith Apple -- peel core, chop

3/4 cup Cilantro -- chopped

5 1/4 tablespoons Honey

3 tablespoons Lime Juice

3/8 teaspoon Ground Allspice

3/8 teaspoon Ground Cinnamon

4 1/2 tablespoons Olive Oil

3 tablespoons White Wine

3 tablespoons Lime Juice

1 1/2 tablespoons Worcestershire Sauce

4 1/2 tablespoons Fresh Basil -- chiffonade

6 each Chicken Breast, no skin, no bone, R-T-C

Combine peaches, apples, cilantro, honey, lime, allspice and cinnamon. Mix well.

Pieces of poultry and meat are sometimes too big to cook properly and they are "butterflied" to make them larger {plate coverage} and/or more equal in thickness. This will make it easier to cook more consistently and quickly. To butterfly a chicken breast, remove the skin and lay the breast skin side up on the cutting board. Each breast will have one side that is curved and one side that is more straight. Turn the breast so the curved side is on the right (for right handed cooks). Place the edge of a chef's knife or a slicing knife against the breast 1/2 way up the side. Using as few strokes as necessary, slice the breast almost to the straight side and open up. This is said to resemble the wings of a butterfly or almost Valentine heart shaped.

In a mixing bowl, whisk the oil, wine, lime juice, Worcestershire and basil. Marinate chicken for 1 hour

Preheat grill or grill pan and cook to 165° internal temperature.

In order to apply grill marks to food, divide the planned cooking time for the food by four. Place the food on the grill and leave it untouched for 1/4 of the time. After 1/4 of the time has passed, using a pair of tongs, lift the food (DO NOT FLIP), and turn it 90 degrees and cook it for the next 1/4 of the time allowed. Use a pair of tongs to turn the food and not a fork. Next, turn the food over and cook for the third quarter of the time. Turn the food 90 degrees and finished cooking.

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Grilled chicken with peach and onion chutney

Recipe By: Chris Koch

Serving Size : 4

Categories : C -- American South Entree, Poultry

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 Lb Peaches, In Thin Wedges

2 Tbsp Lemon Juice

1 1/2 C Red Bell Pepper -- julienned

1 1/4 C Onion -- diced

2 Tbsp Curry Powder

1/2 Tsp Cayenne

1/2 C Brown Sugar

1/2 C Cider Vinegar

1/2 C Fresh Cilantro -- chopped

4 Ea Chicken Breast -- s/b

Combine peaches and lemon in bowl, toss to coat the peaches with the juice. The lemon juice will help to prevent the peaches from browning and actually heighten the sweetness of the fruit.

In a heavy skillet, heat the oil over medium high heat and cook until tender but not browned the onion and pepper for 3 minutes. Add the curry, cayenne, stir to combine. Add sugar, dissolve, add the cider vinegar. Add peach mixture for only 3 minutes, remove from the heat. Stir in the cilantro

Preheat grill or grill pan and cook to 165° internal temperature.

Plate chicken breast and top with chutney

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Ham and beans

Recipe By: Chris Koch

Serving Size : 6

Categories : C -- American South

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 pound great northern beans, dry

1/2 pound cooked ham

1 cup yellow onion -- diced

1/4 cup brown sugar

1/4 teaspoon cayenne pepper

1 tablespoon dried parsley

salt and pepper to taste

1/2 cup yellow onion -- diced for garnish

Here are two popular methods of preparing this recipe - the Traditional method which takes hours and produces a thick flavorful dish and the quick pressure cooker method.

For the traditional method, begin by pouring the beans onto a lipped baking tray and spread into single layer. Remove any stones or damaged beans.

Transfer the beans to a strainer and rinse well. Place the cleaned beans into a bowl and cover with water and let stand 8 hours or over night.

Drain the beans and transfer to cooking pot. Add all other ingredients except the final measure of diced onions for garnish.

Bring to boil, reduce to simmer for 1 1/2 to 2 hours until beans are tender. Add more water as necessary during the cooking process. Do not let the beans cook dry.

Pressure cooker method

Pour beans onto lipped baking tray and spread into single layer. Remove and stones or damaged beans.

Transfer to strainer and rinse well. Place in bowl and cover with boiling water and let sit for 1 hour.

Drain beans and transfer to Pressure cooker. Add 8 cups of water, bring to boil with lid off.

Add all other ingredients except the final measure of diced onions for garnish. Lock the lid in place and bring to pressure. Once pressure in reached, reduce the heat to maintain the pressure and cook for 20 minutes.

Use quick release method.

Ladle the beans into a bowl, garnish with dice onions, serve with cornbread or biscuits

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Ham and black-eyed peas with greens

Recipe By: Chris Koch

Serving Size : 4

Categories : C -- American South Soup/stock

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 tablespoons oil

1/2 cup yellow onion -- diced

1 clove garlic -- minced

4 ounces cooked ham -- diced

1/2 pound greens -- collard, mustard, turnip

1 cup chicken stock

3 cups water

16 ounces cooked blackeyed peas

1 teaspoon cider vinegar

Heat a heavy soup pot over medium high heat. Add the oil, onions, garlic and ham and cook for 3 minutes, stirring

Wash the greens, remove most of the center stems. Dice the stems and chop the greens coarsely. Add to the pot with the stock and water, bring the pot to a boil, then reduce to simmer for about 20 minutes or until greens are tender.

Place 1/2 of the cooked black-eyed peas in a bowl and mash with a fork. Add all peas to pot, stir and simmer for 5 minutes.

Season with salt and pepper

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Per Serving (excluding unknown items): 272 Calories; 11g Fat (34.5%

Herb And Bacon Cornbread Stuffing

Recipe By: Chris Koch

Serving Size : 4

Categories : C -- American South Starch

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 batch Cornbread

6 each celery ribs

1 pound onion

1 pound bacon

1 bunch thyme

1 bunch sage

1 bunch rosemary

1 bunch marjoram

1 bunch parsley, flat leaf

2 cups chicken stock

1/4 cup butter -- melted

Preheat the oven to 325°, and butter a 4 qt baking dish

Cut the prepared cornbread into 1/2" cubes, place on sheet pans, and dry in the oven for 20 minutes. Maintain temperature

Sauté the bacon for 10 minutes. Add the celery and onions and cook until tender

Combine the cornbread and sauté mix.

Add the herbs, salt and pepper and stir to combine. Pack into the buttered baking dish.

Pour the chicken stock over mixture, cover with foil or a lid and bake for 1 hour.

Remove cover, drizzle with butter and bake in upper rack for 30 minutes until top is browned.

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Hot Brown

Recipe By: Chris Koch

Serving Size : 4

Categories : C -- American South Sandwiches

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

4 tablespoons butter

4 tablespoons flour, all-purpose

1 3/4 cups milk -- hot

3 tablespoons grated parmesan cheese

1/2 each beaten egg

2 tablespoons heavy cream

salt and white pepper to taste

8 slices bread -- thick, toasted

1 pound roasted turkey -- sliced thin

4 tablespoons grated parmesan cheese

8 slices tomato

8 slices cooked bacon

Create a mornay sauce. Melt butter in a heavy sauce pan. Whisk in flour and cook, stirring over medium high heat for 2 mintues. Whisk in milk and continue whisking until smooth and thickened. Remove for heat , stir in cheese.

In a bowl, whisk the egg and cream. Slowly whisk 1/2 of the sauce into the bowl, then return to sauce pan with remaining sauce. Stir to combine completely.

Preheat broiler in oven. Place 2 slices of bread in heat proof gratin dish. Top with turkey, then bacon, then tomato slices and a portion of the sauce. Sprinkle with cheese.

Broil until browned and heated through - about 3-5 minutes.

Description:

"Open faced sandwich from Brown Hotel, Lexington, KY"

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Hush puppies

Recipe By: Chris Koch

Serving Size : 20

Categories : C -- American South Sides

Starch

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 cups yellow cornmeal

1 cup flour, all-purpose

1 teaspoon baking powder

2/3 teaspoon baking soda

1 teaspoon seasoned salt

1/2 teaspoon fresh ground black pepper

2 each eggs -- beaten

1 cup buttermilk

3 tablespoons bacon drippings

Heat deep fat to 350°-375°

In one bowl combine the dry ingredients

In another bowl, beat together the egg; add the buttermilk and drippings

Stir the wet ingredients into the dry ingredients to combine well

Drop heaping tablespoons in fat and cook to golden brown.

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Johnny cakes

Recipe By: Chris Koch

Serving Size : 11

Categories : Brunch/breakfast C -- American South

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 cup flour, all-purpose

1 cup Yellow cornmeal

1 tablespoon Baking powder

1 teaspoon Salt

1 each Eggs

1 cup Milk

1 3/4 tablespoons Butter -- Melted

2/3 quart Vegetable oil -- For frying

In a large bowl mix together the dry ingredients. In a separate bowl mix together the wet ingredients

Fold in dry into the liquid ingredients and refrigerate the batter for at least 20 minutes

Heat a quarter inch of oil in a heavy skillet to 350°

Pour 1/4 c. of the batter onto the pan and fry until golden brown.

Flip the Johnny cake and cook on the second side for another 30 seconds or so

Serve as a savory side dish or for breakfast with maple syrup

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Low country greens

Recipe By: Chris Koch

Serving Size : 8

Categories : C -- American South Sides

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 1/4 pounds Fresh Collards, Mustard Or Turnips Greens

1 pound salt pork

1 large turnip -- diced

Pull the green leafy part off the tough stems and tear into pieces with your hands. Cut the stems into small pieces. You will think that you have enough greens to feed an army when you start, but greens yield about half their weight and also cook down to a smaller amount, like cabbage. Keep the stem and leaves separate

Fresh greens are grown in very sandy soil and must be thoroughly washed in several changes of water.

Dice the salt pork and brown on all side in a heavy Dutch oven. Add the stems and stir to coat with drippings. Stir in the diced turnip and stir to coat

Add enough water to cover the stems and simmer for 30 minutes or until tender covered with a lid.

Stir in the leaves and simmer for about one hour.

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Mint Julep Sorbet

Recipe By: Chris Koch

Serving Size : 4

Categories : C -- American South Ice Cream, sorbet

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 1/2 C Water

3 Oz Sugar

3/4 C Fresh Mint -- lite pack

3 Tbsp Bourbon

1 Tbsp Creme De Menthe

1 Tsp Fresh Mint -- minced

Stir water, mint and sugar over medium heat until sugar dissolves. Bring to boil, remove

Chill until cold, strain, mix in bourbon, creme de menthe and minced mint

Process per your machine instructions. Transfer to container when finished and store

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Mississippi Mud Cake

Recipe By: Chris Koch

Serving Size : 8

Categories : C -- American South Desserts

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 cup butter or margarine

1/2 cup cocoa

4 eggs -- well beaten

1 1/2 cups flour -- unsifted

2 cups sugar

Dash salt

1 1/2 cups pecans -- chopped

1 (6 1/4 oz.) bag miniature marshmallows

1/4 cup confectioner's sugar

2 tablespoons cocoa powder

2 tablespoons milk

1/4 teaspoon vanilla extract

Grease and flour 9"x13"x2" pan.

Melt the butter, add the cocoa and well beaten eggs. Add flour, sugar, salt and pecans; mix well.

Spread mixture into the prepared pan and bake at 350° for 30 to 35 minutes. Cake is done when sides pull away from pan.

Remove the pan from the oven and while still hot, pour over top 1 package miniature marshmallows.

In a large mixing bowl, whisk together the confectioners' sugar, cocoa, milk and vanilla. Combine all the ingredients and mix well. Should be slightly pourable. Drizzle over cake.

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N.C. Pulled Pork

Recipe By: Chris Koch

Serving Size : 10

Categories : C -- American South Entree, Pork

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 Ea Fresh Pork Picnic

6 Cloves Garlic -- minced

1 3/4 C Cider Vinegar

1 Recipe BBQ - N.C. Mopping Sauce

Place the vinegar, garlic and picnic in a large pot

Cover with water. Bring to a boil, reduce to simmer for 2.5 hours, covered

While the picnic simmers, prepare the NC mopping sauce per the recipe

Remove the picnic to a large bowl or lipped tray. Bring the cooking liquid back to a boil and reduce the cooking liquid to 1/2 cup, then puree.

Place the picnic in the smoker; coat the picnic with the reduced cooking liquid and smoke for 3 hours at 225°

Mop picnic with NC Mopping sauce every 30 minutes

Remove the picnic, pull the pork from bone, shred with a pair of forks and wet with mopping sauce

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Old Fashioned Fruit Cobbler

Recipe By: Chris Koch

Serving Size : 12

Categories : C -- American South Desserts

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

6 cups flour

3 tablespoons baking powder

4 1/2 cups sugar

1 1/2 teaspoons salt

3 cups margarine -- melted, sub butter if desired

4 1/2 cups milk

48 ounces canned peaches -- or other canned fruit of choice

1 tablespoon Cinnamon

1 1/2 teaspoons Nutmeg

In a large bowl, stir together the flour, baking powder, sugar and salt. Add the melted margarine and milk and mix until smooth . Pour into greased 9"x13" deep-dish pan.

Pour the fruit over batter and sprinkle with cinnamon and nutmeg. Bake at 350° for 45 minutes to 1 hour until a golden brown.

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Old KY Beer Cheese

Recipe By: Chris Koch

Serving Size : 12

Categories : 1st Course C -- American South

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 1/2 pounds sharp cheddar cheese

1 1/2 cloves garlic -- minced

2 1/4 tablespoons Worcestershire sauce

3/4 teaspoon dry mustard

tabasco sauce -- to taste

4 1/2 fluid ounces beer

3/4 teaspoon salt

3/4 pound assorted crackers

Cut the cheddar cheese into small chunks. Place in a food processor with all other except beer and purée smooth

With processor running, begin adding beer until combined. Transfer to crocks.

Serve with crackers

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Onion Marmalade

Recipe By: Chris Koch

Serving Size : 4

Categories : C -- American South Sauces

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 1/4 Lb Onions -- vidalia,

2 Tsp Butter

1/2 Tsp Sugar

1 Tbsp dry sherry

1 Tsp Balsamic Vinegar

salt and pepper as needed

Slice all the onions 1/8" thick

In a large pot or Dutch oven, melt the butter over medium heat. Add the onions, season with salt and pepper, stir to coat, cover, simmer for 15 minutes

Uncover the pot, cook to until all the juices have been evaporated. Add the sugar and stir to blend. Continue to cook until the onions are browed and caramelize.

Add the sherry and vinegar, stir to blend, remove and cool. Place in clean container and keep up to one week.

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Pan Fried Cajun Catfish With Crawfish Compound Butter

Recipe By: Chris Koch

Serving Size : 4

Categories : C -- American South Entree, Aquatic

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1/4 cup Cornmeal

1/2 cup Flour, All-Purpose

salt and pepper

1/4 cup Clarified Butter

4 each Catfish fillets

Crawfish Compound Butter

In a large bowl, mix the cornmeal, flour and seasonings.

Heat the clarified butter in a heavy skillet until it begins to smoke

Dredge the catfish fillets in the cornmeal mixture.

Place fillet in hot butter, skin side up and cook for 2 minutes

Carefully turn each of the fillets and cook 3 minutes longer

Slice the compound butter and top each fillet before serving

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Peach and orange jam with honey

Recipe By: Chris Koch

Serving Size : 40

Categories : C -- American - SE C -- American South

Condiments

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 Pounds Fresh peaches -- Peel, remove pit, chop

1 Each Orange -- Julienne zest

1/4 Cup Fresh orange juice

1/2 Teaspoon Fresh lemon juice

2 1/2 Tablespoons Powdered fruit pectin

3 3/4 Cups Sugar

1/4 Cup Honey

In a food processor, combine the peaches, zest and juices. Purée

Transfer to the non-reactive saucepan, and bring to a rolling boil stirring constantly.

Cook for 4 - 5 minutes. Add the sugar and the pectin. Stir constantly and boil for exactly four minutes

Transferred to glass jars, cover, cool

Yield:

"40 Ounces"

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Peanut butter cookies

Recipe By: Chris Koch

Serving Size : 36

Categories : C -- American South Cookies and candy

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

3 Cups flour, all-purpose

2 Teaspoons Baking soda

1 Teaspoon Kosher salt

1 1/4 Cups Chunky peanut butter

1 1/4 Cups Dark brown sugar

3/4 Cup Sugar

3/4 Cup Vegetable shortening

1/4 Cup Unsalted butter -- Softened

2 Each Eggs

1 Teaspoon Vanilla extract

1/2 Cup Dry roasted peanuts -- Chopped fine

Whisk together the flour, baking soda and salt

In a stand mixer with a paddle attachment, cream the peanut butter, sugar, shortening and butter. When a recipe calls for creaming butter and sugar together it is an important first step. The process should take 8-10 minutes to complete correctly. The purpose is two-fold: to combine the fat and sugar and to 'trap' as much air into the mixture as possible to assist in the batter rising and to increase fluffiness in the final product.

Beat in the eggs one time until combined, add the vanilla

Begin adding the dry ingredients until combined

Preheat the oven to 350°

Scooped the cookie dough (the amount of each scoop depend on the desired final size of the cookie), and roll in chopped peanuts, and place on greased baking sheet 2 in. apart. Bake for eleven to thirteen minutes, cool for one minutes on the baking sheet, transfer to cookie cooling rack

Pickled Watermelon Rind

Recipe By: Chris Koch from Victory Cookbook wartime edition 1943

Serving Size : 1

Categories : C -- American South Condiments

Sides

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 Lb Watermelon Rind

2 C Vinegar

2 C Water

4 C Sugar

1 Stick Cinnamon

1 Tsp Whole Cloves

Pare the rind (remove the green skin) and remove all pink portions leaving only the white rind. Cut rind into pieces 3/4"cubes

Prepare a brine with 1/4 c salt in a quart of water. Add rind, weight and soak overnight.

Drain rind; wash in fresh water and drain. Cook rind in fresh water until tender

Combine remaining ingredients and boil together for 5 minutes.

Add rind pieces and cook until rind is clear. Pack rind in jars, cover with the cooking liquid

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Piled-High Peach Pie

Recipe By: Chris Koch

Serving Size : 6

Categories : C -- American South Desserts

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 1/3 c flour, all-purpose

1 tbsp sugar

1 tsp salt

3/4 c butter, unsalted -- chill / cube

1/4 c shortening -- chill / cube

1 tsp white wine vinegar

6 tbsp ice water

FILLING

5 lb peaches -- peel, pit, slice

3/4 c sugar

1/4 c flour, all-purpose

1/4 tsp ground cinnamon

1/8 tsp ground cardamom

1/8 tsp ground nutmeg

1 pt vanilla Ice Cream

Prepare the crust. Combine the dry ingredients, cut in the butter and shortening. Combine the vinegar and water and mix with the dry ingredients to form dough. Form into a disk, wrap in plastic wrap and refrigerate for 30 minutes

Preheat the to 350°

Combine the peaches, sugar, flour and spice in large bowl, toss to mix well.

Roll out 1/2 of the dough, place in pan.

Mound peaches in the pan, roll out the other 1/2 of the dough and place over the peaches. Trim the edges, seal and crimp. Cut vents into the top to release steam.

Bake the pie for 1 hour and 10 minutes. If crust is browning too quickly, cover with foil.

Cool and serve with ice cream

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Pork BBQ Sandwich with Cole Slaw

Recipe By: Chris Koch

Serving Size : 8

Categories : C -- American South Entree, Pork

Sandwiches

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

BBQ SAUCE

3 tablespoons butter, unsalted

1/4 cup onion -- minced

3/4 cup cider vinegar

1 cup ketchup

2/3 cup brown sugar, packed

1/4 tablespoon Worcestershire sauce

1/8 teaspoon cayenne

DRY RUB

2 tablespoons black pepper

2 tablespoons brown sugar

2 tablespoons paprika

1 1/3 tablespoons salt

1/4 tablespoon cayenne

BBQ MOP

2/3 cup cider vinegar

1/3 cup water

2/3 tablespoon Worcestershire sauce

3/4 tablespoon black pepper

3/4 tablespoon salt

1/2 tablespoon vegetable oil

1/3 teaspoon cayenne

PORK

4 pounds boston butt pork

2 2/3 cups hickory chips

8 each hamburger buns with sesame seeds

Cole Slaw - basic traditional

Dry Rub, mix all together

BBQ Mop, mix all together

Place pork, fat side up on work surface. Sprinkle and rub pork, rest in refrigerator for 2-6 hours

Place wood chips in bowl and cover with water - soak for 30 minutes. Place the chips on a sheet of foil and close all sides into a packet. poke a few holes in the top to allow the smoke to escape. Place directly on heat source (burner or coals).

Use indirect heat. Place pork fat side up on grill rack away from the heat source and slow cook at 225°-250° for 3 hours mopping every 15 minutes or so.

For Sauce; sauté onion and celery. Add all other ingredients, bring to boil, reduce to 2 2/3 cup. Season

Remove and cool slightly, shred. Mix with juices.

Place pork on bun, drizzle with sauce, top with cole slaw, top bun.

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Rhubarb and peach crisp

Recipe By: Chris Koch

Serving Size : 12

Categories : Brunch/breakfast C -- American South

Desserts

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2/3 Cup Rolled oats

2/3 Cup Brown sugar -- Packed

1/2 Cup flour, all-purpose

3/4 Teaspoon Cinnamon

1/4 Teaspoon Salt

1/2 Cup Butter

1/2 Cup hazelnut

For the filling

4 Cups Rhubarb -- Sliced

1 Pound Peaches -- Peel and sliced

1 Cup sugar

2 Tablespoons Cornstarch

2 Teaspoons Lemon juice

1 Teaspoon Ground cinnamon

1 Pinch Ground nutmeg

Preheat the oven to 375°, butter a baking dish

Combine the dry topping ingredients, cut in the butter, mix in the nuts

Prepare the filling by mixing all of the filling ingredients together in a bowl.

Fill the baking dish with the filling, sprinkle with topping, and bake for 40 minutes

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Roast Wild Boar Loin With Smoked Bacon Shallot Sauce

Recipe By: Chris Koch

Serving Size : 4

Categories : C -- American South Entree, Game

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 Lb Wild Boar -- loin

2 Tsp Worcestershire Sauce

1/2 Tsp Kosher Salt

1/2 Tsp Cracked Pepper

1/2 C Bacon -- diced

1 Ea Shallots -- minced

2 Tbsp Sherry Vinegar

1 C Stock

Preheat the oven to 325°. Place a rack in the roasting pan. Brush the boar with Worcestershire, sprinkle with salt and pepper

Roast 20-30 minutes to 145°. Remove and cover. Rest for 15 minutes.

In a skillet, brown the bacon, remove and reserve the drippings.

Add the shallots, cook for 30 seconds, increase the heat to high, add the vinegar, bring to boil, reduce to 1/2

Add the stock, reduce to 1/2.

Slice the loin and drizzle with the sauce.

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Roasted Peach Chutney

Recipe By: Chris Koch

Serving Size : 8

Categories : C -- American South Condiments

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

8 Ea Peach -- pitted

1 Tbsp Vegetable Oil

1/2 C Fresh Ginger Root -- peel and mince

1 Ea Red Onion -- julienned

1/2 C Balsamic Vinegar

1 C Brown Sugar

2 C Orange Juice

1 Qt Chicken Stock

2 Ea Bay Leaves

1/4 C Fresh Rosemary -- chopped

1/2 C Scallion -- slice thin

1/4 C Fresh Cilantro -- chopped

1 Each Scotch Bonnet Peppers -- seeds removed to reduce heat

Preheat the oven to 350°. Place the peaches in oven safe pan and roast cut side up for 20 minutes Remove and set aside

In a skillet, add the oil and heat, cook the ginger and onion until the onions begin to brown

Add the balsamic vinegar, sugar and orange juice. Reduce to 1/2 volume. If a recipe calls for reducing a sauce or liquid by a certain amount -- by 1/2 for example, here is an easy way to measure this. Carefully pour the liquid into the pan. Using a wooden tool -- wooden spoon (handle end), chop stick or bamboo skewer, insert the tool until it touches the bottom of the pan. Remove the tool and mark the level of liquid on the tool. Visually divide the depth of liquid on the tool from the end to the point you marked on the tool.

Add the stock, bay, rosemary, scallions, cilantro and peppers. Reduce to 1/2

Skin peaches and rough chop. Place 1/2 peaches into pan and cook for 5 minutes. Remove and add remaining peaches. Cool

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Sausage balls

Recipe By: Chris Koch

Serving Size : 8

Categories : Brunch/breakfast C -- American South

Hors D' Oeuvres Misc/snacks

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 1/2 cups bisquick® baking mix

8 ounces breakfast sausage

5 ounces shredded cheddar cheese

Preheat the oven to 400°

In a large bowl combine all the ingredients

Form into 3/4" balls and place on greased baking sheet

Bake for 15-18 minutes or until golden browned

Yield:

"48 each"

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Scrambled Eggs/Grits Casserole And Ham Slice

Recipe By: Chris Koch Chris Koch

Serving Size : 12

Categories : Brunch/breakfast C -- American South

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

3/4 C Butter

24 Ea Eggs -- beaten

1 1/2 Qt Water

1 1/2 C Enriched White Hominy Quick Grits

3/4 Tsp Salt

3 C shredded sharp Cheddar cheese

1 C sliced green onions

3 Egg -- beaten

3/8 Tsp Hot Sauce

3 Lb Ham Sliced

Heat oven to 350°. Grease 1-quart casserole.

Scramble the eggs in butter, set aside

Bring water to a boil in heavy saucepan; stir in grits and salt. Return to a boil; reduce heat to simmer.

Cook, uncovered, 2 to 4 minutes or until thickened, stirring occasionally.

Stir in cooked scrambled eggs, cheese, green onions; continue cooking over low heat until cheese is melted. Pour into prepared casserole. Bake 30 minutes.

Grill ham slices, set aside

Place a slice of ham on each plate and offset a portion of the egg mixture.

Sloppy Joes

Recipe By: Chris Koch

Serving Size : 4

Categories : C -- American - Midwest/Plains C -- American South

Entree, Beef Sandwiches

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 tablespoons olive oil

1 cup onion -- diced

1 tablespoon pepperoncini pepper -- minced

1 clove garlic -- minced

1 teaspoon paprika

1/2 teaspoon ground cumin

1/2 teaspoon chili powder

1/2 teaspoon yellow mustard

1 1/4 pounds ground beef

1/2 cup ketchup

1 1/2 cups tomato puree

1 tablespoon cider vinegar

salt and pepper to taste

pickles of choice - dill or bread and butter

4 each hamburger buns

Heat the oil in a heavy skillet. Add the onion, peppers and spices and cook for 5 minutes until lightly browned. Stir in the mustard.

Add the beef and cook until browned breaking up any clumps with a spoon

While the beef cooks, in a mixing bowl, whisk together the ketchup, purée and vinegar.

Add the ketchup mixture to the beef and simmer for 10 minutes.

Open the buns and portion the meat mixture on each. Add the top bun portion and serve with pickles.

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Smoked ribs

Recipe By: Chris Koch

Serving Size : 2

Categories : C -- American South Entree, Pork

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

Dry Rub for Chicken or ribs

1 rack ribs

Rub ribs with dry rub as directed if desired.

If using charcoal, prepare coals to one side of grill. Place meat on opposite side of grill. If using multi-burner gas grill, use only one or two burners {probably on low} to maintain heat.

Place a 2" chunk of desired wood on sheet of aluminum foil. Fold up into loose packet and using a fork, punch several holes into top of packet. Place directly over coals.

Maintain heat at 225-250° for 3-4 hours. Add additional charcoal as needed. As a rule of thumb, the ribs are done when 1/2" or so of the ends of the bones are exposed. Meat should be at lease 145° internal temperature

Sauce of choice may now be added.

If desired, spread coals and finish the ribs over the hot coals

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Spiced Pecans

Recipe By: Chris Koch Joe Koch

Serving Size : 16

Categories : C -- American South Misc/snacks

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 each egg white

1 tablespoon water

1 pound pecan halves

1 cup sugar

1 teaspoon salt

1 teaspoon cinnamon

Beat egg white and water until frothy

Add pecans and coat

In a large bowl, mix the cinnamon, sugar and salt. Remove the pecans from the egg bowl, allow excess to drain back into the bowl. Add to the cinnamon sugar mix.

Toss to coat well

Spread on sheet tray lined with parchment or silpat

Bake at 300° for 15 minutes, shake, bake for 15-20 minutes more

Cool and break apart

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Spicy Fried Chicken

Recipe By: Chris Koch

Serving Size : 4

Categories : C -- American South Entree, Poultry

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

Marinade

6 cloves Garlic -- pressed

2 cups Buttermilk

1/4 teaspoon Ground Cumin

1/2 teaspoon Salt

1/2 teaspoon Black Pepper

1/4 teaspoon Cayenne

1 each Chicken fryer -- cut into parts

Coating

1 1/2 cups Flour

1 3/4 teaspoons Salt

1 1/2 teaspoons Black Pepper

1/2 teaspoon Ground Cumin

1/2 tablespoon Cayenne

In a large bowl, whisk together the garlic, buttermilk, ground cumin, salt, black pepper and cayenne

Break down the chicken into parts. To break-down (cut-up) a whole chicken into pieces, begin by removing any package of inside parts from the bird. Rinse and drain the chicken. Place the bird on the back with the legs pointed away from you. With a very sharp chef knife, remove the tip and first joint of the wings. Save these for stock. Next, turn the bird so that the legs point toward you and slice through the skin between the legs and the body of the bird. Pop the thighbone out of the pelvis and cut down the side of the body to remove the leg quarter. Place the knife at the joint between the leg and thigh and cut though the joint. How remove the backbone by cutting along the backbone, through the ribs until you reach the neck area. Place the breast skin-side down (inside up) and chop down between the breasts through the cartilage. Cut each breast into two pieces -- one will have the last section of the wing attached. This will give you 8 pieces - 2 legs, 2 thigh and 4 pieces of breast.

Add the chicken pieces to the bowl of marinade cover and refrigerate over-night

Mix the coating ingredients in a large bowl. Remove pieces of chicken from the marinade, let excess marinade drip back into bowl, coat the chicken with the seasoned flour, shake off excess and repeat the process by first dipping back into the bowl of marinade and then back into the bowl of seasoned flour. Place on cooling rack over a lipped sheet tray and rest for 45 minutes for the coating to develop.

Fry, for 15 - 20 minutes turning often

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Tangy Coleslaw

Recipe By: Chris Koch

Serving Size : 4

Categories : C -- American South Salads

Sides

Amount Measure Ingredient -- Preparation Method

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1 c mayonnaise

1/2 c BBQ - Carolina Red BBQ Sauce

2 1/2 lb cabbage -- Remove core, chiffonade leaves

Whisk mayo and BBQ sauce

Add cabbage, refrigerate for 3 hours

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Whipped sweet potatoes in orange halves

Recipe By: Chris Koch

Serving Size : 8

Categories : C -- American South Starch

Amount Measure Ingredient -- Preparation Method

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4 each oranges

4 each sweet potatoes

2 ounces butter

1 pinch nutmeg

4 ounces heavy cream

Halve the oranges and remove fruit, set shells aside, remove segments from fruit.

Bake sweet potatoes at 400 for 1 hour, cool and remove skins, place insides in bowl

Add butter, nutmeg, cream and whip

Add orange fruit to sweet potato mixture and fill shells with mixture

Return to oven for 5 minutes before serving

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Whole baked sweet potatoes with spicy molasses butter

Recipe By: Chris Koch

Serving Size : 6

Categories : C -- American South Starch

Amount Measure Ingredient -- Preparation Method

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1/2 cup butter, unsalted -- room temp

1/8 cup molasses

1/3 tablespoon cinnamon

1 each orange -- grated peel

1/3 tablespoon chili powder

1/4 teaspoon salt

1/8 teaspoon cayenne

6 each Sweet potatoes

In stand mixer, beat together the first 7 ingredients until fluffy. Remove bowl and cover with plastic wrap.

Preheat oven to 350°. Line large baking sheet with foil.

Slit sweet potatoes 1/2" deep, 1" from both ends. Bake for 1 1/4 hours until tender.

Deepen slit and mush ends together to expose more meat.

Transfer to platter, spoon a portions of butter mixture into each.

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Zucchini bread

Recipe By: Chris Koch

Serving Size : 28

Categories : Baked Goods Brunch/breakfast

C -- American South

Amount Measure Ingredient -- Preparation Method

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4 each eggs

8 fluid ounces Corn oil

18 ounces Sugar

1 teaspoon Vanilla

2 teaspoons Ground cinnamon

1 teaspoon Salt

1 teaspoon Baking soda

1/2 teaspoon Baking powder

14 ounces flour, all-purpose

12 ounces Zucchini -- Grated

4 ounces pecans -- chopped fine

Combine dry, combine wet, mixed together until just combined

Greased loaf pan, pour batter in pan, bake at 350 ° for approximately one hour check with toothpick

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