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Tag: Eastern NC food

  • Roasted Sweet Potato Wedges

    Roasted Sweet Potato Wedges

    North Carolina sweet potatoes make an easy side for barbecue, fish, chicken, or weeknight suppers. Roast them until caramelized at the edges.

    Country Ham Biscuits

    Roasted Sweet Potato Wedges

    North Carolina sweet potatoes make an easy side for barbecue, fish, chicken, or weeknight suppers. Roast them until caramelized at the edges.
    Print Recipe Pin Recipe
    Total Time 35 minutes
    Servings: 4 servings
    Ingredients Method Notes

    Ingredients
      

    Ingredients
    • 3 large sweet potatoes
    • 2 tablespoons oil
    • 1 teaspoon salt
    • 1/2 teaspoon smoked paprika
    • 1/4 teaspoon black pepper
    • Pinch of cayenne, optional

    Method
     

    Instructions
    1. Heat oven to 425 degrees. Cut sweet potatoes into wedges.
    2. Toss with oil, salt, paprika, pepper, and cayenne if using.
    3. Spread on a baking sheet in one layer.
    4. Roast 25 to 30 minutes, turning once, until browned and tender.

    Notes

    • Serve with barbecue sauce, honey butter, or a yogurt dip.
    • Cut wedges evenly so they cook at the same pace.

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  • Cucumber and Onion Salad

    Cucumber and Onion Salad

    This old-school cucumber and onion salad is the cold side that works with barbecue, fried fish, sandwiches, and summer suppers.

    Country Ham Biscuits

    Cucumber and Onion Salad

    This old-school cucumber and onion salad is the cold side that works with barbecue, fried fish, sandwiches, and summer suppers.
    Print Recipe Pin Recipe
    Total Time 15 minutes
    Servings: 6 servings
    Ingredients Method Notes

    Ingredients
      

    Ingredients
    • 3 cucumbers, thinly sliced
    • 1 small sweet onion, thinly sliced
    • 1/2 cup apple cider vinegar
    • 1/4 cup water
    • 2 tablespoons sugar
    • 1 teaspoon salt
    • 1/2 teaspoon black pepper
    • Fresh dill, optional

    Method
     

    Instructions
    1. Place cucumbers and onion in a bowl.
    2. Whisk vinegar, water, sugar, salt, and pepper until dissolved.
    3. Pour over vegetables and toss.
    4. Chill at least 1 hour before serving.
    5. Add dill if using.

    Notes

    • Use a mandoline for thin slices, but watch your fingers.
    • Keeps well in the refrigerator for 2 days.

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  • Fried Green Tomatoes

    Fried Green Tomatoes

    Fried green tomatoes bring crunch, tang, and summer garden flavor. Serve them as a side, appetizer, or sandwich layer.

    Country Ham Biscuits

    Fried Green Tomatoes

    Fried green tomatoes bring crunch, tang, and summer garden flavor. Serve them as a side, appetizer, or sandwich layer.
    Print Recipe Pin Recipe
    Total Time 30 minutes
    Servings: 4 servings
    Ingredients Method Notes

    Ingredients
      

    Ingredients
    • 3 large green tomatoes
    • 1 teaspoon salt
    • 1/2 cup flour
    • 1 cup buttermilk
    • 1 egg
    • 1 cup cornmeal
    • 1/2 cup breadcrumbs
    • 1/2 teaspoon black pepper
    • Oil for frying

    Method
     

    Instructions
    1. Slice tomatoes 1/4 inch thick. Sprinkle with salt and let stand 10 minutes. Pat dry.
    2. Set up three bowls: flour; buttermilk whisked with egg; cornmeal mixed with breadcrumbs and pepper.
    3. Dredge tomato slices in flour, dip in buttermilk, then coat with cornmeal mixture.
    4. Fry in hot oil until golden on both sides. Drain well.
    5. Serve warm.

    Notes

    • Good with comeback sauce, ranch, or pimento cheese.
    Safety note: Use care when frying and keep oil around 350 degrees.

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  • Summer Tomato Sandwich

    Summer Tomato Sandwich

    When tomatoes are good, this is barely a recipe and exactly the point. Soft bread, mayonnaise, salt, pepper, and thick slices of tomato.

    Country Ham Biscuits

    Summer Tomato Sandwich

    When tomatoes are good, this is barely a recipe and exactly the point. Soft bread, mayonnaise, salt, pepper, and thick slices of tomato.
    Print Recipe Pin Recipe
    Total Time 5 minutes
    Servings: 1 sandwich
    Ingredients Method Notes

    Ingredients
      

    Ingredients
    • 2 slices soft white bread
    • 2 tablespoons mayonnaise
    • 1 large ripe tomato, thickly sliced
    • Salt
    • Black pepper

    Method
     

    Instructions
    1. Spread mayonnaise on both slices of bread.
    2. Layer tomato slices generously.
    3. Season with salt and black pepper.
    4. Close sandwich, press gently, and eat right away.

    Notes

    • A tomato sandwich waits for no one. Make it when you are ready to eat.
    • Add bacon or pimento cheese only if you want to make it less pure but still delicious.

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  • Classic Pimento Cheese

    Classic Pimento Cheese

    Pimento cheese works as a sandwich, cracker spread, burger topping, or party dip. This version stays simple and sharp.

    Country Ham Biscuits

    Classic Pimento Cheese

    Pimento cheese works as a sandwich, cracker spread, burger topping, or party dip. This version stays simple and sharp.
    Print Recipe Pin Recipe
    Total Time 15 minutes
    Servings: 3 About 3 cups
    Ingredients Method Notes

    Ingredients
      

    Ingredients
    • 2 cups shredded sharp cheddar
    • 1 cup shredded extra-sharp cheddar
    • 1/2 cup mayonnaise
    • 1 jar diced pimentos, 4 ounces, drained
    • 1/4 teaspoon garlic powder
    • 1/4 teaspoon cayenne or hot sauce, optional
    • Black pepper

    Method
     

    Instructions
    1. Stir cheeses, mayonnaise, pimentos, garlic powder, cayenne or hot sauce, and black pepper until combined.
    2. Chill 30 minutes if time allows.
    3. Serve as a sandwich filling, dip, or topping.

    Notes

    • Grate cheese by hand for the best texture.
    • Add a spoonful of cream cheese for a smoother spread.

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  • Biscuits and Sausage Gravy

    Biscuits and Sausage Gravy

    Biscuits and gravy are plain-spoken comfort food: hot biscuits, peppery sausage gravy, and enough coffee to make breakfast feel complete.

    Country Ham Biscuits

    Biscuits and Sausage Gravy

    Biscuits and gravy are plain-spoken comfort food: hot biscuits, peppery sausage gravy, and enough coffee to make breakfast feel complete.
    Print Recipe Pin Recipe
    Total Time 35 minutes
    Servings: 4 to 6 servings
    Ingredients Method Notes

    Ingredients
      

    Ingredients
    • 1 pound breakfast sausage
    • 1/4 cup all-purpose flour
    • 3 cups whole milk
    • 1/2 teaspoon black pepper, plus more to taste
    • Salt to taste
    • Hot biscuits for serving

    Method
     

    Instructions
    1. Brown sausage in a large skillet, breaking it into small pieces.
    2. Sprinkle flour over sausage and cook 1 to 2 minutes, stirring.
    3. Slowly stir in milk. Simmer until thickened, 5 to 8 minutes.
    4. Season with pepper and salt.
    5. Spoon over split hot biscuits.

    Notes

    • Use mild or hot sausage depending on your table.
    • If gravy gets too thick, thin with a splash of milk.

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  • Country Ham Biscuits

    Country Ham Biscuits

    Country ham biscuits are made for breakfast tables, church gatherings, tailgates, and holidays. Salty ham and a tender biscuit do not need much help.

    Country Ham Biscuits

    Country Ham Biscuits

    Country ham biscuits are made for breakfast tables, church gatherings, tailgates, and holidays. Salty ham and a tender biscuit do not need much help.
    Print Recipe Pin Recipe
    Total Time 35 minutes
    Servings: 12 small biscuits
    Ingredients Method Notes

    Ingredients
      

    Ingredients
    • 2 cups self-rising flour
    • 1/4 cup cold butter or shortening
    • 3/4 cup buttermilk
    • 12 small slices country ham
    • Butter, mustard, or preserves for serving

    Method
     

    Instructions
    1. Heat oven to 450 degrees. Cut butter into flour until crumbly.
    2. Stir in buttermilk just until dough forms.
    3. Turn onto a floured surface, pat to 3/4 inch thick, and cut biscuits.
    4. Bake on a parchment-lined pan until golden, 10 to 12 minutes.
    5. Warm country ham in a skillet. Split biscuits and fill with ham.

    Notes

    • Serve with mustard, fig preserves, or peach preserves.
    • For party trays, make smaller biscuits.

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  • Southern Peach Cobbler

    Southern Peach Cobbler

    Peach cobbler is the dessert to make when the fruit is good and nobody wants anything fussy. Serve it warm with vanilla ice cream.

    Country Ham Biscuits

    Southern Peach Cobbler

    Peach cobbler is the dessert to make when the fruit is good and nobody wants anything fussy. Serve it warm with vanilla ice cream.
    Print Recipe Pin Recipe
    Total Time 1 hour
    Servings: 8 servings
    Ingredients Method Notes

    Ingredients
      

    Ingredients
    • 4 cups sliced peaches, fresh or thawed frozen
    • 1 cup sugar, divided
    • 1 tablespoon lemon juice
    • 1 cup self-rising flour
    • 1 cup milk
    • 1/2 cup butter, melted
    • 1/2 teaspoon cinnamon, optional

    Method
     

    Instructions
    1. Heat oven to 350 degrees. Toss peaches with 1/2 cup sugar and lemon juice.
    2. Pour melted butter into a 9-by-13-inch baking dish.
    3. Whisk flour, remaining sugar, milk, and cinnamon if using until smooth. Pour over butter without stirring.
    4. Spoon peaches and juices over batter without stirring.
    5. Bake 40 to 50 minutes until golden and bubbling.

    Notes

    • Use less sugar if peaches are very sweet.
    • Good with vanilla ice cream or whipped cream.

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  • Old-Fashioned Banana Pudding

    Old-Fashioned Banana Pudding

    Banana pudding belongs at family reunions, church suppers, barbecue restaurants, and Sunday tables. This version uses a stovetop custard and vanilla wafers.

    Country Ham Biscuits

    Old-Fashioned Banana Pudding

    Banana pudding belongs at family reunions, church suppers, barbecue restaurants, and Sunday tables. This version uses a stovetop custard and vanilla wafers.
    Print Recipe Pin Recipe
    Total Time 35 minutes
    Servings: 8 servings
    Ingredients Method Notes

    Ingredients
      

    Ingredients
    • 3/4 cup sugar
    • 1/4 cup flour
    • 1/4 teaspoon salt
    • 3 cups milk
    • 4 egg yolks
    • 2 tablespoons butter
    • 2 teaspoons vanilla extract
    • 1 box vanilla wafers
    • 4 ripe bananas, sliced

    Method
     

    Instructions
    1. Whisk sugar, flour, and salt in a saucepan. Slowly whisk in milk.
    2. Cook over medium heat until steaming. Whisk egg yolks in a bowl, then slowly whisk in a little hot milk mixture.
    3. Return egg mixture to saucepan. Cook, stirring, until thickened.
    4. Remove from heat and stir in butter and vanilla.
    5. Layer wafers, bananas, and custard in a dish. Repeat layers.
    6. Chill before serving.

    Notes

    • Top with whipped cream or meringue if desired.
    • Bananas should be ripe but not mushy.

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  • Field Peas, Butter Beans, and Snaps

    Field Peas, Butter Beans, and Snaps

    Field peas, butter beans, and snaps are the kind of side dish that turns a plate into supper. Cook them gently with a little seasoning meat and serve with cornbread.

    Country Ham Biscuits

    Field Peas, Butter Beans, and Snaps

    Field peas, butter beans, and snaps are the kind of side dish that turns a plate into supper. Cook them gently with a little seasoning meat and serve with cornbread.
    Print Recipe Pin Recipe
    Total Time 1 hour
    Servings: 6 servings
    Ingredients Method Notes

    Ingredients
      

    Ingredients
    • 1 pound fresh or frozen field peas, butter beans, or snaps
    • 1 small piece salt pork, ham hock, or smoked turkey, optional
    • 1 small onion, chopped
    • 4 cups water or broth
    • 1 teaspoon salt, plus more to taste
    • 1/2 teaspoon black pepper
    • 1 tablespoon butter

    Method
     

    Instructions
    1. Place peas or beans, seasoning meat if using, onion, water or broth, salt, and pepper in a pot.
    2. Bring to a simmer. Cook gently until tender, 35 to 55 minutes depending on the peas or beans.
    3. Remove seasoning meat. Chop and return any meat to the pot if desired.
    4. Stir in butter and adjust seasoning.
    5. Serve with cornbread.

    Notes

    • Do not boil hard; a gentle simmer keeps the peas from breaking apart.
    • A splash of pepper vinegar is good at the table.

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  • Lemon Icebox Pie

    Lemon Icebox Pie

    Lemon icebox pie is cool, bright, and made for hot Eastern North Carolina afternoons. It is simple enough for a weeknight and pretty enough for company.

    Country Ham Biscuits

    Lemon Icebox Pie

    Lemon icebox pie is cool, bright, and made for hot Eastern North Carolina afternoons. It is simple enough for a weeknight and pretty enough for company.
    Print Recipe Pin Recipe
    Total Time 20 minutes
    Servings: 8 slices
    Ingredients Method Notes

    Ingredients
      

    Ingredients
    • 1 prepared graham cracker crust
    • 1 can sweetened condensed milk, 14 ounces
    • 4 egg yolks
    • 1/2 cup fresh lemon juice
    • 1 tablespoon lemon zest
    • Whipped cream for serving

    Method
     

    Instructions
    1. Heat oven to 350 degrees.
    2. Whisk condensed milk, egg yolks, lemon juice, and zest until smooth.
    3. Pour into crust and bake 15 minutes.
    4. Cool to room temperature, then chill at least 4 hours.
    5. Serve with whipped cream.

    Notes

    • Use fresh lemon juice for the cleanest flavor.
    • Keep refrigerated until serving.
    Safety note: Because this recipe uses eggs, bake as directed and keep the pie chilled.

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  • Simple Coastal Crab Cakes

    Simple Coastal Crab Cakes

    Good crab cakes do not need much fuss. Keep the binder light, chill the patties, and let the crab lead.

    Pittsburgh Friday Fish Fry Sandwich

    Simple Coastal Crab Cakes

    Good crab cakes do not need much fuss. Keep the binder light, chill the patties, and let the crab lead.
    Print Recipe Pin Recipe
    Total Time 45 minutes
    Servings: 6 to 8 crab cakes
    Ingredients Method Notes

    Ingredients
      

    Ingredients
    • 1 pound crabmeat, picked over for shells
    • 1/3 cup mayonnaise
    • 1 large egg
    • 1 tablespoon Dijon or yellow mustard
    • 1 teaspoon Worcestershire sauce
    • 1 teaspoon lemon juice
    • 1/2 cup crushed crackers or breadcrumbs
    • 1 tablespoon chopped parsley
    • 1 tablespoon butter
    • 1 tablespoon oil

    Method
     

    Instructions
    1. Gently combine crabmeat, mayonnaise, egg, mustard, Worcestershire, lemon juice, cracker crumbs, and parsley.
    2. Form into patties and chill 20 minutes.
    3. Heat butter and oil in a skillet over medium heat.
    4. Cook crab cakes until browned and heated through, 3 to 4 minutes per side.
    5. Serve with lemon or tartar sauce.

    Notes

    • Handle gently so the crab cakes stay tender.
    • Add a pinch of seafood seasoning if you like.
    Safety note: Keep crabmeat refrigerated until cooking and cook cakes until heated through.

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