WHOOEE THIS IS GOOD...CAJUN CABBAGE!

This is a recipe that has been made in my family for as long as I can remember...I wasn't much of a fan back when I was younger but as we've all experienced with the creeping of age our tastes change, we become more adventurous with food and are sometimes amazed by the things we find ourselves eating and craving. This is so easy to make and will feed an army if you want or you can cut it down to serve just a few.
As a matter of fact I'm going to make this tonight for the evening meal 'cause it just sounds so good right now! I'm not really sure who introduced this, my Sis or my Sweet Brown Mama so, I'm just gonna let it slide without credit due. I like to pair it with some fried okra and cornbread...so good it'll make your tongue jump up and slap your brain!

Your Ingredient list

1 lb Andouille sausage sliced into 1/8 inch pieces(polish sausage will work just as well, I just like the spice!)
1 Medium white onion, course chopped
2 Cloves of garlic, crushed and minced
1/8 Cup apple cider vinegar
2 Cans original rotel
1 Medium head of cabbage cut into small to medium chunks
1 Tblsp caraway seeds
Salt/Pepper to taste

Okay, here we go. If you have a large cast iron pot this would be the time to break it out but any large stew pot will do.

Put your sausage in the pot first, then your onions and garlic let this get all nice and brown. Next you're going to use the vinegar to deglaze the pot and get all those delicious brown bits that are stuck to the bottom back into your mixture.
Now, add your cabbage, Rotel(with the liquid),and the caraway seeds. Give this all a good stir to get it well mixed toghether and cover. Let it cook on low heat for about 30 minutes (I always go and try little taste tests after about 15 minutes but thats as much because I can't wait as it is to actually check the progress of the dish lol)
Let it set for five minutes or so before serving.

You just can't go wrong with this dish served with fried okra, corn bread and a wilted lettuce salad. I hope you and your guests enjoy this as much as we do 'round these parts! Thank Y'all so much for checking in and I look forward to next time!
Kenny Ray Jackson

Oh my god, It's MOSQUITO time...again

I don't know about Y'all but here in the south we tend to spend more time outside than in the house from the time warm weather hits 'til it's time to light the furnace. I love my patio and adore entertaining guests out there but for those pesky buggers that love to suck the blood. Here's a few things my Sweet Brown Mama used to do and passed on to me to make enjoying your yard easier for you, your guests and even for your pets(they can get heartworm from the little nasties).
It is of course time to start thinking about planting your yard with beautiful flowers and plants for the season so here are some suggestions that you might want to consider in the battle against the bugs.

Rosemary
It's an interesting looking plant that not only adds a bit of variety to your garden but is really delicious(we'll be using it in some of the recipies)and it produces oils that are naturally repellant to mosquitos and those irritating noseeums(midges). It doesn't fare very well in the zone I live in but you can just dig it up and take it inside for the winter.

Catnip
Not only will you benefit from having this around but your cat will love you for it! I've read some studies and found out that this is actually more effective than the chemical DEET that is used in most store bought repellants. I'm not really sure how you're going to get rid of the rest of the cats from the neighborhood that stop by to roll around in it though...that might take some thought!

Marigolds
I remember Sweet Brown Mama planting these pretty little things all over the place, even in the garden, but never really knew til later on why. They put off an aroma that repels mosquitos, gnats and all manner of flying biters. I've heard some humans say they too are repelled by the aroma put off by marigolds but I just can't imagine that.

Lemon Balm
Mine actually wintered over left out in the yard and is already huge. It's kinda like mint but lemony. You have to crush the leaves and then rub the oil left behind on your exposed skin but it is really nice and leaves a lovely fresh lemony scent.

Citronella Grass
This one isn't for everyone I suppose, it gets pretty large(average about six feet tall)so you'll need alot of room for it to grow. This tropical grass is, of course,(the name gives it away)the source for that oil everyone puts in their tiki torches but all you have to do is get a start of it and let it go!

All of these plants protect your yard but you can also make an inexpensive ,homemade, non-toxic insect repellant. All you have to do is pick whichever or all of the above mentioned plants you've put in your yard, crush them and then let them steep in vodka or alcohol for a couple days. Then just strain out the solids and put the remaining liquid in a spritzer bottle to use anytime you are going to be outside. It's natural and environmentally friendly too! After all, being southern is all about making the best of what you have.
I hope these Ideas help Y'all have a more enjoyable summer outside and I look forward to your visiting again soon!
Kenny Ray Jackson

Lets talk about MANNERS! How to be a good southern guest.

One of the things that all good southerners should possess(besides two first names)is good manners. Having grown up in the south and having them ingrained in me from birth I tend to take for granted that everyone just automatically knows these things but it has become obvious that it just isn't the case.

Calling before dropping by...whooeee, this is one that I just can't stand when people don't act on. It's just good southern manners to call before dropping by. Of course most of us down here are always happy to have company and lots of it but sometimes we might be indisposed to entertain...seven little numbers are all you have to dial in order to announce your visit...and, if you don't get an answer, it's a good indicator that now might not be the time!

Offering to help with preperation...Some cooks do and some don't allow others in their kitchen while they are getting dinner ready(I usually don't)but it is always polite to offer an extra hand if you show up while preperations are underway...you might wind up with a menial task or doing something you don't really care for but it is always nice to at least offer your assistance!


Rinsing your dish and glass...I do enjoy feeding my clan but I'm not a fan of cleaning up so it's always a good idea to rinse off your plate and flatware and rinse out your glass when you're finished with that great big southern spread you just partook of. It just makes the arduous task of loading the dishwasher that much easier for your host!

Overstaying...I love to entertain but folks, when its over...it's over. I'm always happy to have guests arrive a bit before dinner so they can mingle and socialize with one another while I'm cooking and it's always nice to have guests stay for conversation and after dinner drinks but lord I have had people stay so long I thought they were going to move in. Nobody wants to be the first to leave but when you see the party dwindling down it's always courteous to your host to take the hint and say your goodbyes...your host shouldn't have to resort to putting on pajamas and in some cases feigning falling asleep just to get the point across!

I know these may sound like nitpicky little things but as I was sitting here wondering what to write about I thought maybe it would be a good idea to get these guidelines out there and into future guest's heads. Nobody wants to be seen as uncouth and I hope this little bit of information will help some of you become better and more gracious guests.

Thanks again for letting me prattle on Y'all and I hope to see you back here again soon.
Kenny Ray Jackson

Sweet Brown Mama's Fried Potatoes

Here's a recipe for some delicious fried potatoes that Sweet Brown Mama used to make for our large family. They were always a hit with us back then and they still are when I serve 'em up to my guests. I always make alot of food because I really love to entertain and my friends all know that if they happen to drop by my house around dinnertime there's always enough to go around. I tend to measure potatoe dish portions as one medium to large tater per guest and I find that usually works out well for me. In order to get fried potatoes that are crisp on the outside and tender on the inside I usually cut mine into medium irregular chunks(leaving the skin on)and par boil them for a few minutes before I fry 'em up...so, here we go!

Ingredients to serve 8-10 people
8-10 medium sized red potatoes cut into medium chunks and parboiled...leave the skin on
1 large white onion diced
2 cloves garlic diced
2 medium bell peppers deseeded and cut into 1/4 inch chunks
6 slices bacon(I prefer peppered)cut into 1/4 inch pieces
1/2 cup vegetable or canola oil
1/8 cup finely chopped fresh parsley for garnish
salt/pepper to tast

cut up your potatoes and drop them into salted boiling water...let em go for about 5 minutes.
While your potatoes are boiling brown off your bacon. Blot the bacon on paper towels and set aside. Keep that bacon grease for later recipies.
When your potatoes are parboiled(not falling apart but tender)add them and the rest of your ingredients to a large skillet containing the cooking oil that has been preheating(preheating your oil is the secret to a good scald)
make sure you add your potatoes first then your onions and garlic and then your peppers. Salt/pepper to taste. Cook this on medium heat covered for about 15-20 minutes stirring occaisionally. Add your precooked bacon the last five minutes of cooking. Garnish with the fresh parsley and serve 'em up!
These go great with all kinds of main dishes especially the Grilled Meatloaf I told Y'all about before.
Thanks so much for stopping by and I look forward to giving everyone a little taste of the south next time!
Kenny Ray Jackson

Great Grilled Meatloaf

When I was growing up in eastern Arkansas with six older brothers and sisters we pretty much drove my sweet brown mama (bless her heart) crazy with all of our personal likes and dislikes when it came to dinner time. One thing we all agreed on was dinner just wasn't dinner without meat and potatoes. Now, I know that when I say meatloaf everyone is going to run screaming from my page, lol, but just give me a second and maybe I can change your mind about this often looked down upon main course because this little recipe I'm about to provide you with has always recieved rave reviews even from guests who professed quite loudly and with a drawl that they "don't care for it but will have a taste, just to be polite". It includes that old standby,beefy onion soup mix, some nice Italian sausage, lovely lean ground beef and is topped with a sauce that I just almost can't believe I am divulging the recipe for but here goes. Still with me?...

This recipe should feed about 8-10 people and can of course be done in your oven as well as on the grill. I make these into individual portions so that the leftovers (I rarely have any, lol) can be made into a delicious meatloaf sandwich for lunch the next day.

Here's your ingredient list in order of addition:
2 lbs lean ground chuck
1 lb spicey Italian sausage
2 packs Lipton Beefy Onion Soup Mix
3 cloves of chopped fresh garlic
1 tblsp mustard seeds
2 tblsp salt (I use non iodized sea salt, but that's just cause I try to be fancy these days)
3 tblsp finely chopped fresh parsley
1 tblsp fresh ground pepper
1/4 cup worcestershire sauce
1 cup bread crumbs
3 medium grade A eggs

Okay here we go...this is so easy. We have all of our ingredients in a large bowl and with our freshly washed hands we simply combine all of it toghether until the mixture is uniform in appearance(don't over mix though or the texture when done will be not so enjoyable).
Now take about a 4 ounce portion and make it into a ball, then shape it into an oblong patty shape (making your patties thinner in the middle with a slightly thicker edge will help them to not shrink up when you cook them)
If you're doing these on the grill they should take about 4-6 minutes on each side to achieve doneness. Remember, only turn your meat over one time when cooking on the grill to make sure you wind up with a nice juicy piece!
If you're doing these in the oven I'd say let them cook at 350 degrees for about 20 minutes

The Sauce...
Here's what makes guests come back for more!
dissolve 1 cup brown sugar with 1/2 cup apple cider vinegar and 1/2 cup worcestershire
whisk this until it is nice and smooth
add 2 tsps finely chopped fresh basil, 1 tsp horseradish, 1/2 tsp crushed red pepper flakes and a pinch of salt. Mix this up well
Now add 2/3 cup ketchup and mix it in there with the rest of it.
Brush this onto your individual meatloaves the last 5 minutes of cooking and leave the rest for the people who ask for more sauce.
Enjoy!
I hope Y'all enjoy this nice and simple southern take on a truly American favorite.
Come back and next time we'll talk about those potatoes!
Kenny Ray Jackson

Living Southern....the introduction

Hi Y'all, I'm Kenny Ray Jackson and I'm here to introduce you to the fine art of southen living through delicious recipies (both traditional and my own), entertaining tips and perhaps some good old southen wisdom passed on to me by the many wonderful people who help shape the gracious ways of being southern.
Southern living is all about good manners, good will, good friends and GOOD FOOD! Now, I know that alot of people out there tend to think of us as living a simple way of life and that is absolutely correct. Down south we like to take things nice and easy and make the best out of what we have. Although times have changed all over this great country of ours the fact that most of us live in abundance hasn't. Being southern is definitely about sharing that abundance with our friends and family. I like to do this through food and entertaining at my home...come hungry, leave happy is what my sweet brown mama always said and I hold to that today.
We're going to learn some basics of southern cooking, planning gorgeous parties, growing and harvesting our own ingredients and just how to have a great time surrounded by the people and things we love.
I am so happy Y'all have stopped by to check out this page and I can't wait to see you again!
Kenny Ray Jackson