(Well, maybe a little guilt)

After going on a recent trip with a good friend to Memphis and Nashville, Tennessee (more on that in an upcoming post), I came home missing some good southern cookin’. So, I put on my apron, headed to the kitchen and cooked up one of the best meals I ever made (according to my family). Without further ado, here’s the menu and all of the recipes so you can make it too:

MENU

Dinner:

• Brisket (with homemade Memphis style BBQ rub – Yum!)
• Southern Style Sweet Potatoes
• Southern Style Mashed Potatoes
• Simple Green Beans
• Fresh Cornbread (Gluten Free)

Dessert:

• Southern Style Peach Cobbler (Gluten Free)

How to Make it:

BRISKET with BBQ RUB

Prep Time: 10-15 minutes

Cook Time: 3 – 3 1/2 Hours

Tip: I recommend making this dish one day before you serve it in order to achieve the best flavor profile. DO NOT reheat in the microwave! Heat in a skillet in it’s own gravy on the stove or in glass baking dish in the oven.

Ingredients (Serves 4):

• 2 pounds of Brisket (1/2 pound of brisket per person is the average serving, but you could buy more if you want leftovers and you will want leftovers – Trust me!)
• 1 Vidalia (Sweet) Onion cut into wedges
• 3 Cloves of Garlic peeled and kept whole
• 8 cups of Boiling Water
• 4 Tablespoons of Extra Virgin Olive Oil
• 2 Tablespoons of Butter (I like Kerrygold, unsalted)
• Dried Thyme
• Dried Rosemary
• Salt
• Pepper
• 1/2 cup of GF Baking Flour

Directions:

1. Bring 8 cups of water to a boil.
2. Coat the brisket generously with GF flour. Sprinkle salt and pepper on all sides.
3. In a large, fairly deep pot (that has a cover!) add your olive oil and butter and cook at low-medium heat until the butter melts.
4. Add the meat to the pot and brown it on both sides. This takes about 5 minutes per side. Make sure it’s nice and brown, but take care not to burn it!
5. Add your onion wedges and garlic cloves to the pot.
6. Pour boiling water into the pot making sure to just cover the top of the brisket (It shouldn’t be swimming in the water).
7. Add dried thyme and rosemary to taste and bring to a boil, then quickly lower to a simmer. Cover the pot.
8. Every half hour for 3-3 1/2 hours, turn the brisket over in the pot. If you need to add more water to cover the brisket, do so, but make sure to use boiling water. As the meat cooks it gets much more fragile and can break apart, so when you turn it over be mindful not to splash yourself with boiling gravy!
9. Taste the broth mid way through. If you need to add more spices, now is the time to do so.

Memphis Style BBQ Rub

During my trip to Tennessee, I visited Elvis Presley’s Graceland and had lunch at Vernon’s Smokehouse (twice!). The BBQ rub they used was delicious, so I made my own. It was spot on…Maybe even better! This recipe makes just enough to store in a recycled spice jar (about 2 oz), which is what I did (see picture above):

Prep Time: 5 Minutes

Cook Time: None

Ingredients (Makes about 2 oz):

• 2 Tablespoons of Smoked Paprika
• 1 Tablespoon of Chili Powder
• 1 Tablespoon of Brown Sugar
• 1 3/4 Tablespoons of Salt
• 1 Tablespoon of Garlic Powder
• 1 Tablespoon of Onion Powder
• 3/8 teaspoon of Black Pepper
• 3/8 teaspoon of Ground Thyme
• 3/8 teaspoon Ground Oregano
• 1/4 teaspoon Ground Ginger
• 1/4 teaspoon Ground Allspice
• 1/4 teaspoon ground Cardamom

Tip: 3/8 teaspoon = 1/4 teaspoon + 1/8 teaspoon

Directions:

1. Mix all ingredients together in a small bowl and transfer to a spice jar. Sprinkle on cooked meats, potatoes, or anything to add a smoky, BBQ flavor. It’s pretty amazing!

THE SIDES

Southern Style Sweet Potatoes

This recipe normally calls for A LOT of sugar. It doesn’t need it, as sweet potatoes are already sweet! Here’s what I did and they came out delicious:

Prep Time: 10 minutes

Cooke Time: 1 hour

Ingredients (Serves 6):

• 6 Sweet Potatoes peeled, washed and cut into 1/4 inch slices the short way (they will look like circles once cut)
• 6 Tablespoons of Butter (I use unsalted, if you do to, sprinkle in some salt over the potatoes)
• 1/4 cup of Boiled Water
• 2 Tablespoons of Brown Sugar
• 1 teaspoon of Ground Cinnamon
• 1/4 teaspoon of Ground Nutmeg
• 1 teaspoon of Vanilla Extract

Directions:

1. Preheat the oven to 425F.
2. On the stove, melt the butter and stir in the brown sugar until it is incorporated.
3. Add the cinnamon, nutmeg and vanilla to the pot, mix and remove from heat.
4. Place the slices of sweet potatoes in a 9×13 baking dish.
5. Pour the melted butter,brown sugar and spice mix and 1/4 cup of boiled water over the potatoes.
6. Bake for 1 hour, stirring the potatoes every 25 minutes. Be careful not to break them. They should be caramelized by the end of the hour.
7. Serve warm.

Southern Style Mashed Potatoes

Prep Time: 10 Minutes

Cook Time: 20-25 Minutes

Ingredients (Serves 8):

• 1 bag (1 lb 8 oz) of Small Red or Yellow Potatoes
• 1 Tablespoon Dried Chives
• 1/4 teaspoon Garlic Powder
• Salt and Pepper to Taste
• Vegetable Broth (enough to boil potatoes)
• or Water (enough to boil the potatoes) and 1 Tablespoon of Fody Foods Vegetable Soup Base
• 1/4 cup of whole milk
• 3 Tablespoons of Butter

Directions:

1. Wash potatoes thoroughly and slice each one in half. Do not skin the potatoes.
2. Add potatoes to a deep pot and fill with vegetable broth or water. If using water, add 1 Tablespoon of Fody Foods Vegetable Soup Base.
3. Bring water to a boil and cook potatoes until they are soft enough to easily pierce with a knife.
4. Drain almost all of the liquid from the potatoes (I eyeball it). If you are new to making mashed potatoes, save the liquid in bowl and drain the potatoes completely. You can add the liquid back slowly so you get the correct consistency. If you are comfortable eyeballing it, do so.
5. Add the milk, butter and garlic powder to the potatoes and mash to desired consistency. If the potatoes are too thick, add more of the water/broth. Stir in the dried chives or sprinkle them on top of each serving.

Simple Green Beans

I didn’t make these southern style because the rest of the menu is rather heavy. This simple way of making them balanced the meal:

Prep Time: 1 Minute

Cook Time: 10 Minutes

Ingredients:

• 1 bag of washed, organic Green Beans (whole)
• Extra Virgin Olive Oil
• Salt

Directions:

1. Steam the green beans on the stove until soft, but not mushy.
2. Place beans in a bowl and drizzle with EVOO.
3. Sprinkle with salt.

GF Cornbread

I used Bob’s Red Mill GF Medium Grind Cornmeal and followed the recipe on the bag, using butter rather than oil (the bag says you may use either one).

Prep Time: 5 Minutes

Cook Time: 30 Minutes

Cool Time: 15-20 Minutes

Ingredients (Serves 12):

• 1 1/2 cups Gluten Free Baking Flour
• 1 1/4 cups Bob’s Red Mill Gluten Free Medium Grind Cornmeal
• 2 Tablespoons Sugar
• 2 teaspoons Baking Powder
• 1 1/2 teaspoons Salt
• 1 1/4 cups Whole Milk
• 2 Eggs
• 1/3 cup Melted Butter
• 1 pat of butter to grease the pan

Directions:

1. Preheat over to 375F.
2. Grease and 8 inch square pan with a little pat of butter.
3. In a medium bowl, combine flour, cornmeal, sugar, baking powder and salt.
4. In a large bowl, whisk together milk, eggs, oil and melted butter.
5. Add the dry mixture to the liquid and whisk until smooth.
6. Bake about 30 minutes (or until toothpick inserted in the center comes out clean)

DESSERT

Southern Style Peach Cobbler

This dessert was a smash hit! I was told it was the best dessert I ever made. I must say, it was delicious! I cut the sugar way down from the original recipe and used half yellow and half white peaches for a balanced flavor profile.

Prep Time: 15 Minutes

Cook Time: 40 Minutes

Cool Time: 20 Minutes

Ingredients (Serves 8):

Peaches:

• 8-9 Ripe (but not mushy) Peaches (mix of yellow and white) peeled and sliced. You can slice them into thin wedges or cut them into cubes.
• 2 Tablespoons of Turbinado or White Sugar (I prefer Turbinado)
• 2 Tablespoons of Brown Sugar
• 1/4 teaspoon of Ground Cinnamon
• 1/8 teaspoon Ground Nutmeg
• 1 teaspoon of fresh Lemon Juice
• 2 teaspoons of Cornstarch

Cobbler:

Note: Did you know cobbler is called “cobbler” because after it bakes it looks like a cobblestone street? Now you do!

• 1 cup of GF Baking Flour
• 2 Tablespoons of Turbinado or White Sugar
• 2 Tablespoons of Brown Sugar
• 1 teaspoon Baking Powder
• 1/2 teaspoon Salt
• 6 Tablespoons Softened Butter
• 1/4 cup boiling water

Topping:

• 1 Tablespoon Turbinado or White Sugar
• 1 teaspoon Ground Cinnamon

Optional:

• Vanilla Ice Cream

Directions:

1. Preheat the oven to 425F.
2. Combine peaches, 2 Tablespoons Turbinado or white sugar, 2 Tablespoons brown sugar, 1/4 teaspoon cinnamon, nutmeg, lemon juice, and cornstarch in a large bowl. Toss to coat evenly. Pour seasoned peached into a 2-quart baking dish. Bake in preheated oven for 10 minutes.
3. While the peaches bake, combine flour, 2 Tablespoons Turbinado or white sugar, 2 Tablespoons brown sugar, baking powder, and salt in a large bowl. Blend in butter with your fingertips or a spoon until mixture resembles coarse crumbs. Stir in water and mix.
4. Remove peaches from oven, and drop spoonfuls of topping over them. Don’t spread the topping! You want air to be able to come through the peaches to the top.
5. Mix 1 Tablespoon of Turbinado or white sugar and 1 teaspoon cinnamon together in a small bowl and sprinkle evenly over entire cobbler.
6. Bake in the preheated oven until topping is golden and the fruit filling is bubbling around the edges (about 30 minutes). Be mindful that the cinnamon can easily burn!
7. Serve warm and topped with vanilla ice cream (if desired).

My trip to Tennessee was amazing (spoiler alert: Graceland was the best part and I will remember my visit forever!) and the food was obviously inspiring. Cooking this meal for my family was a way to bring home an edible souvenir from my trip. As a proud American, I feel so blessed to be able to visit other parts of this beautiful country and try the cuisine that makes each place unique.

I hope y’all (I had to get one “y’all” in!) enjoy this southern-style meal as much my family and I did.