I got to thinking about RepublicanChick1’s request for help and decided to start a thread geared to doing just that for her and others in a similar position. I don’t really know how proficient she is in the basics and hesitate to ask her directly because I am a much older married guy who doesn’t live that far away from her and doesn’t want to be taken wrong. So I figure something a bit generic which assumes little or no real knowledge is the way to go and maybe educate some others in the process as well.
RepublicanChick lives here in the South, so why not start with some basics on southern style and invite others who might want to contribute to do so as well? Basically, most cuisines have some basic recipies which any good cook in said cuisine would want to know. I will finish this post with one I learned courtesy of my mother, Southern style baked beans.
One thing to realize about this recipie is that although it will make a nice pot of beans all by itself, it is a *foundational *around which one can build many nice baked and barbeque bean dishses.
1 28oz can of pork and beans.
1/3 cup brown sugar
1/4 cup ketchup
1 tablespoon of your favorite mustard.
Combine ingredients and place in a baking dish or pot and place in a 350 degree oven and bake for 45 minute to an hour, stirring occasionally. Then take out of the opven and let cool a few minutes before serving.
Okay, the amounts of the ingredients are approximate. I personally don’t measure them anywhere near so precisely and know about how much I want from experience. The point is to experiment until you get the taste you like best.
As I wrote earlier, this is a foundational recipie. Many cooks toss in some chopped green bell pepper. Most common is to add some pulled BBQed or Roast pork butt. And many who do that will also add a little or their favorite BBQ sauce and cut back the ketchup a little. Others put in a some bacon. And some add a little bourbon wiskey for flavor. Chopped and sauted onion goes well in it as well. In other words, the variation is almost endless.
My next recipie will be for cornbread.
Anybody else want to have a go at it?