Author: Piglet Evans

Rice 1:2Oats 1:3Grits/Barley 1:4

Step by step: heat pan, then turn it down to low-med. put butter in pan. add sandwich, rub it around in the melty butter. cover. wait 1 minute. check inside for melt, bottom for color. 30 more seconds if needed. remove sandwich, add butter, flip sandwich back into pan, rub around in melty butter. cover.

In quantities suitable for the amount of sauce you need: 2 parts mayonnaise 1 part ketchup lemon juice salt to your taste, you may also include (maybe not all at once, tho?): grated onion finely chopped scallion Worcestershire sauce Tabasco (or other hot sauce, to your taste) black pepper crushed red pepper a pinch of

Simmer 1/2 cup barley in 2 cups of almond milk. Use the lowest possible heat; almond milk boils over if you look at it sideways. In about 45 minutes, the grains will have absorbed all the almond milk. Options: add a couple of eggs to the hot pot, spoon hot barley on top, put the

She-crab soup is absolutely my favorite soup in the entire world. I’m still working on my own definitive version. Until then, enjoy a bit of history highlighting the culinary excellence & influence of Black Charlestonians. https://undiscoveredcharleston.com/2012/03/13/the-lost-recipe-of-william-deas/ William Deas’ Shrimp Soup 2 cups cooked, shelled shrimp 2 tablespoons butter 1 small onion, chopped 1/4 teaspoon black

Shred carrots. Slice onions across, then chop the rings so they break apart into lengths. Stuff into Mason jar. In a small saucepot, simmer together 2 cups vinegar (apple cider, white, distilled, red… balsamic is a step too far and I do not recommend), 1 cup (? maybe less?) sugar, spices (pickling or some combination

Ingredients: Potatoes, onion, butter, cream, flour, Parmesan, pepper, salt. Options: ham, garlic. Method: Cast-iron skillet; medium hot (350ºF) oven for over an hour. Pre-heat oven (and pan, while you are collecting your ingredients). Butter bottom of skillet. Slice onion, cover bottom. Slice potatoes (mandoline if you have one), layer. Sprinkle with flour, parmesan, salt, pepper,

Preheat oven and cast-iron frying pan to 450ºF. Mixing bowl, large fork: 300g. cake [or Southern all-purpose or biscuit] flour 1T baking powder 1T sugar 1t salt Stir together. Pastry cutter: 1 stick (4 oz). butter 1c. (8 oz.) buttermilk Cut butter into dry ingredients. You can mash with a fork or use your fingers,

1 lb. butter 2 c. superfine sugar 2 c. rice flour 2 c. flour Cream butter & sugar together, mix in flours well. Turn dough out onto a baking sheet or press into a baking dish, 3/4” to 1/2” thick. Prick with fork. Chill at least 30 min. Bake in moderate oven (375ºF) for 5

2T (25g) butter 1 egg + water = 8 fl. oz. 400g bread flour (3 1/4 c.) 2T sugar 1.5 t salt 1t yeast glaze: 1 egg yolk, 2T water sprinkle: poppy seeds Recipe courtesy Cappy Harrison.