We are in that in between time weatherwise right now. We’ve just had historic snow here in Memphis, but the first signs of spring are popping up. All the sweaters and coats I wore just a week ago are ready to go back in the closet. I have been socially distancing on my patio all winter, but now it’s time for a spring clean and I am looking forward to lazy cocktails and light … [Read more...] about Beef and Stout Stew with Blue Cheese Dumplings
Beef
Baked Roast Beef, Blue Cheese and Caramelized Onion Sliders
In my recently released The Southern Sympathy Cookbook, I included a recipe for perfect little baked sliders, because several people told me they had always called them “funeral sandwiches.” The book version includes a delicious country ham spread, cheese and a sweet buttery topping. Working on that recipe, I realized what a great concept they are – perfect flavor-packed hearty … [Read more...] about Baked Roast Beef, Blue Cheese and Caramelized Onion Sliders
Sauerbraten (Marinated Beef Roast with a Gingersnap Gravy)
The first signs of fall are just beginning to show, so my mind turns to hearty, meaty meals with bold flavors, and this recipe fits the bill perfectly. Spiced, seasoned and slow cooked, it will make you house smell like autumn and it is a great weekend cooking project. It’s a warming and comforting Sunday night supper, or marinate during the week for a wonderful weekend feast. … [Read more...] about Sauerbraten (Marinated Beef Roast with a Gingersnap Gravy)
Debris Po’ Boys
Mardi Gras is almost upon us, so it’s time to talk Po' Boys. Traditionally, the story goes, the Debris po' boy (pronounced DAY-bree in this case) was made from the leftover bits and pieces left behind from carving a roast, soaked in the gravy and meat juices. But I don’t generally have enough leftover roast beef to serve a crowd, and besides, debris is just too good to wait for … [Read more...] about Debris Po’ Boys
Pastrami on Rye Pasta Bake
Tis the season for the rich, comforting pasta bake. It’s cold and gray, but not so much frigid winter as that doleful in between. I still want the warmth and comfort of cozy, hearty food, but I am growing tired of winter greens and roots and the spring bounty hasn’t sprung yet. I’ve souped and stewed, and I have depleted my stock of frozen-in-summer vegetables. So it’s time to … [Read more...] about Pastrami on Rye Pasta Bake
