These tasty appetizers are so simple to make that I have only been able to find one printed recipe for them, in Ethel Farmer Hunter’s Secrets of Southern Cooking (1948). For the best results, make sure the pickles are ice cold when you start.
Archives for Appetizers category
Pimento cheese is one of the true joys of Southern food. It is a versatile food, eaten as an appetizer on crackers, as a sandwich on white bread, either plain, toasted, or grilled, and as a burger topping in South Carolina.
Shrimp Remoulade is one of the classic dishes of New Orleans; boiled shrimp served cold over salad greens with a spicy mayonnaise dressing.
Pimento cheese is eaten as an appetizer on crackers, as a sandwich and for making pimento cheeseburgers in South Carolina.
A recipe for Southern fried green tomatoes, a dish traditionally made from tomatoes that didn’t ripen before first frost..
Fried grits date back to the days when “waste not, Want not” was the motto of many folks in the South. They are delicious for breakfast or as an appetizer, served with Texas Caviar on top, or with thin slices of country ham. 2 cups cooked grits 1/2 tsp. salt 1/2 tsp. baking powder 1 […]
Deviled eggs are a sacred food in the South. They date back to Medieval times in Europe, and are a required food at any church supper. 12 eggs 4 quarts water 1/4 cup Mayonnaise 1 tablespoon Creole or Dijon mustard 1 tablespoon dill pickle cubes Salt and freshly ground black pepper to taste Paprika Fresh […]
Fried dill pickles started showing up on Southern restaurant menus in the late 1980s. They’re easy to make and are a fun party food. 2 eggs, slightly beaten 1 cup buttermilk 1 tablespoon Worcestershire sauce 4 good shakes Louisiana Hot Sauce 1/2 teaspoon cayenne pepper 1/4 teaspoon garlic salt 2 1/4 cups all purpose flour, […]
Scotch Eggs are a favorite hunting, fishing and tailgating breakfast in the South. They’re portable and delicious.
Long a staple on the Charleston cocktail party scene, this appetizer is easy to make and very tasty.