April 22, 2008 by kmorganmoss
Posted in Suppertime, The Southern Table | Tagged Braised Pork Hash, Cooking, Creamy Grits, Freezer Pickles, Onion Gravy, Recipes, Scott Peacock, southern, Sunday Dinner | 7 Comments
7 Responses
Leave a reply to adele Cancel reply
- "There is no spectacle on earth more appealing than that of a beautiful woman in the act of COOKING dinner for someone she loves." -Thomas Wolfe
-
Recent Posts
Archives
- Appetizers baking Braised Pork Hash Brunswick Stew brussel sprouts Buttermilk Charleston Charleston Farmer's Market Cheesecake Pops church Cookies Cooking Cope's Sweet Corn Cornmeal Muffins Cream of Corn Soup Creamy Grits Damon Lee Fowler Daring Baker Edna Lewis Elizabeth David Faith Family Freezer Pickles Frittata Fun gingersnaps God Good Dog Recipes GOOD FOOD Good Soups & Chowders gourmet Gourmet Magazine homemade chicken noodle soup Homemade Lemonade Humor James Beard James Villas ketchup Key Lime Laundry and Tosca Linton Hopkins macaroni & cheese Maine meatloaf Onion Gravy Pecan Praline Pimento Cheese Pimento Cheese Toasts pistachios popover recipe popovers potatoes recipe Recipes Ronnie Lundy Salad scalloped potatoes Scott Peacock Shrimp Soup southern Southern Caramel Cake Southern cooking Southern Food Southern Kitchen Strawberries Sunday Sunday Dinner Suppertime The Gift of Southern Cooking The Southern Bread Basket Toasted Coconut Tomato Soup Wild Mushrooms yorkshire pudding
Categories
Looks fantastic – we are definitely a pork loin family. Funny – this is Southern to you, and I’m sure it IS Southern, but I look at it and think “pork and polenta – Italian!”
I love your new picture in the banner – looks great. Hope you are documenting the kitchen restoration- I would love to see it!
grits rule! instant grits? not so much. this is most definitely my kind of meal. 🙂
Looks fantastic. I’ll be giving that a shot soon. Anything porky!
http://porkandwhiskey.wordpress.com
Mmm. This looks great. I have a recipe for braised pork with black beans that I’ve been wanting to tinker with – I might use the cooking technique you’ve described.
Lisa- Thanks for asking about the kitchen, I’ll start to include images. Right now it is a shell.
Grace- I was half expecting you to knock at my door wanting dinner, while I was cooking this.
Rev- Thanks for coming by and your blue cheese grits looked good.
Adele- Braised pork & black beans sounds good.
I am ready for thirds on this meal tonight. Just need a good dessert to finish it off.
My husband often wonders how I am making it here since I am not a big fan of rice or grits and I tell him that I picked an Irish bloke for that reason…so I could have my potatoes. I’ll try your grits recipe tonight since it’s been a while I fixed him any!
The grits were so good I am making some more for breakfast this morning. Hope you enjoyed the recipe.