Creamed Hominy

by | Jun 19, 2014 | Side Dishes

Creamed Hominy 2 tablespoons unsalted butter1 medium onion (finely diced)1/2 yellow pepper (finely diced)2 garlic cloves (minced)1/2 teaspoon chile powder3 16- ounce cans hominy (drained (white or yellow))1/2 cup chicken stock1/2 teaspoon chopped fresh thyme3/4 cup...

Sweet Corn Maque Choux

by | Jun 19, 2014 | Side Dishes

Maque choux, pronounced ‘mock shoe’, is a traditional southern Louisiana braised vegetable dish containing corn, onions, peppers, and tomatoes. This recipe contains cream and sweet onions. Sweet Corn Maque Choux 3 tablespoons vegetable oil3 cups fresh...

West Texas Baked Beans

by | Jun 19, 2014 | Side Dishes

West Texas Baked Beans 6 cups pinto beans (picked over)1 pound bacon (chopped)2 onions (chopped)4 garlic cloves (chopped)4 teaspoons chile powder1 1/4 cups brown sugar (packed)2 12- ounce bottles dark beerSalt and pepper to taste Place the beans in a large pot, and...

Sweet and Sour Cipollines

by | Jun 19, 2014 | Side Dishes

Cipollines are small, flat onions that originated from Italy. They are found in most supermarkets, and any small onion may be substituted. Sweet and Sour Cipollines 1 pound cipollinesWater (for boiling onions)3 tablespoons extra virgin olive oil2 bay leaves2...
Hot Tomato Grits

Hot Tomato Grits

by | Jun 19, 2014 | Side Dishes

Hot Tomato Grits 2 slices bacon (diced)1 14- ounce cans low sodium chicken broth1/2 teaspoon salt1 cup quick cooking grits2 to matoes (peeled and diced)2 tablespoons chopped canned green chiles1 cup shredded sharp cheddar cheese Cook the bacon in a heavy pan until...