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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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  • 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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  • 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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  • 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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  • 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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  • 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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  • Calabash-Style Fried Seafood Platter

    Calabash-Style Fried Seafood Platter

    Calabash-style seafood is known for a light hand: small pieces, a thin coating, and quick frying. Use shrimp, fish, oysters, or a mix.

    Pittsburgh Friday Fish Fry Sandwich

    Calabash-Style Fried Seafood Platter

    Calabash-style seafood is known for a light hand: small pieces, a thin coating, and quick frying. Use shrimp, fish, oysters, or a mix.
    Print Recipe Pin Recipe
    Total Time 40 minutes
    Servings: 4 servings
    Ingredients Method Notes

    Ingredients
      

    Ingredients
    • 1 1/2 pounds shrimp, fish strips, oysters, or mixed seafood
    • 1 cup whole milk or buttermilk
    • 1 cup all-purpose flour
    • 1/2 cup fine cornmeal
    • 1 teaspoon salt
    • 1/2 teaspoon black pepper
    • 1/2 teaspoon paprika
    • Vegetable oil for frying
    • Lemon wedges and tartar sauce

    Method
     

    Instructions
    1. Pat seafood dry. Soak briefly in milk or buttermilk while oil heats.
    2. Whisk flour, cornmeal, salt, pepper, and paprika.
    3. Heat 2 inches of oil to 350 degrees.
    4. Lift seafood from milk, dredge lightly in flour mixture, and shake off excess.
    5. Fry in small batches until golden and cooked through. Drain well.
    6. Serve hot with lemon, slaw, and hushpuppies.

    Notes

    • The coating should be light, not heavy.
    • Small batches keep the oil hot and the seafood crisp.
    Safety note: Cook seafood to a safe internal temperature and avoid cross-contamination with raw seafood juices.

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  • Crystal Coast-Style Shrimp Burgers

    Crystal Coast-Style Shrimp Burgers

    Shrimp burgers are a coastal favorite: crisp fried shrimp piled on a soft bun with slaw and a simple sauce.

    Pittsburgh Friday Fish Fry Sandwich

    Crystal Coast-Style Shrimp Burgers

    Shrimp burgers are a coastal favorite: crisp fried shrimp piled on a soft bun with slaw and a simple sauce.
    Print Recipe Pin Recipe
    Total Time 35 minutes
    Servings: 4 burgers
    Ingredients Method Notes

    Ingredients
      

    Ingredients
    • 1 pound peeled shrimp
    • 1 cup buttermilk
    • 3/4 cup flour
    • 1/2 cup cornmeal
    • 1 teaspoon salt
    • 1/2 teaspoon black pepper
    • Vegetable oil for frying
    • 4 soft hamburger buns
    • 1 cup barbecue slaw or plain slaw
    • 1/3 cup mayonnaise
    • 1 tablespoon hot sauce or cocktail sauce
    • Lemon wedges

    Method
     

    Instructions
    1. Soak shrimp in buttermilk 10 minutes.
    2. Mix flour, cornmeal, salt, and pepper.
    3. Heat oil to 350 degrees. Dredge shrimp and fry until golden and cooked through, 2 to 3 minutes.
    4. Mix mayonnaise with hot sauce or cocktail sauce.
    5. Spread sauce on buns. Add fried shrimp and slaw. Serve with lemon.

    Notes

    • Use small or medium shrimp so the burger is easy to eat.
    • A toasted bun helps hold the sauce and slaw.
    Safety note: Cook shrimp until opaque and firm.

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  • Roasted or Steamed Coastal Oysters

    Roasted or Steamed Coastal Oysters

    Oysters are best kept simple. Roast or steam them until they open, then serve with lemon, hot sauce, or a vinegar mignonette.

    Pittsburgh Friday Fish Fry Sandwich

    Roasted or Steamed Coastal Oysters

    Oysters are best kept simple. Roast or steam them until they open, then serve with lemon, hot sauce, or a vinegar mignonette.
    Print Recipe Pin Recipe
    Total Time 25 minutes
    Servings: 4 servings
    Ingredients Method Notes

    Ingredients
      

    Ingredients
    • 2 dozen fresh oysters
    • Lemon wedges
    • Hot sauce
    • Crackers, optional
    • For mignonette: 1/4 cup vinegar, 1 tablespoon minced shallot, black pepper

    Method
     

    Instructions
    1. Scrub oysters under cold running water. Discard any that are cracked or remain open when tapped.
    2. For steaming, place oysters in a steamer basket over simmering water. Cover and steam until shells open, 5 to 8 minutes.
    3. For roasting, place oysters on a hot grill or sheet pan in a 450-degree oven until they open.
    4. Carefully open shells and serve immediately with lemon, hot sauce, or mignonette.

    Notes

    • Fall and winter are classic oyster seasons, but availability varies.
    • Serve outdoors or over newspaper for an easy cleanup.
    Safety note: Raw or undercooked oysters can cause serious illness, especially for people with weakened immune systems. Use fresh shellfish from a trusted source and discard oysters that do not open after cooking.

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  • Pan-Fried Soft-Shell Crabs

    Pan-Fried Soft-Shell Crabs

    Soft-shell crabs are a seasonal coastal treat. A light dredge and quick pan-fry let the crab stay the main event.

    Pittsburgh Friday Fish Fry Sandwich

    Pan-Fried Soft-Shell Crabs

    Soft-shell crabs are a seasonal coastal treat. A light dredge and quick pan-fry let the crab stay the main event.
    Print Recipe Pin Recipe
    Total Time 25 minutes
    Servings: 4 servings
    Ingredients Method Notes

    Ingredients
      

    Ingredients
    • 4 cleaned soft-shell crabs
    • 1 cup buttermilk
    • 1 cup flour
    • 1/2 teaspoon salt
    • 1/2 teaspoon black pepper
    • 1/4 teaspoon paprika
    • 3 tablespoons butter
    • 2 tablespoons vegetable oil
    • Lemon wedges

    Method
     

    Instructions
    1. Pat cleaned crabs dry. Soak in buttermilk 5 minutes.
    2. Mix flour, salt, pepper, and paprika.
    3. Heat butter and oil in a skillet over medium-high heat.
    4. Dredge crabs lightly in flour and shake off excess.
    5. Cook crabs 3 to 4 minutes per side until crisp and cooked through.
    6. Serve immediately with lemon.

    Notes

    • Serve on a plate with slaw or on a sandwich bun with lettuce and tomato.
    Safety note: Buy soft-shell crabs already cleaned or ask your seafood market to clean them. Keep seafood cold until cooking.

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  • Eastern NC Fish Fry: Flounder, Spot, Mullet, or Trout

    Eastern NC Fish Fry: Flounder, Spot, Mullet, or Trout

    A fish fry is one of the simplest Eastern North Carolina meals: fresh fish, a cornmeal coating, hot oil, slaw, and hushpuppies.

    Pittsburgh Friday Fish Fry Sandwich

    Eastern NC Fish Fry: Flounder, Spot, Mullet, or Trout

    A fish fry is one of the simplest Eastern North Carolina meals: fresh fish, a cornmeal coating, hot oil, slaw, and hushpuppies.
    Print Recipe Pin Recipe
    Total Time 35 minutes
    Servings: 4 servings
    Ingredients Method Notes

    Ingredients
      

    Ingredients
    • 1 1/2 pounds fish fillets or cleaned small fish
    • 1 cup buttermilk
    • 1 cup cornmeal
    • 1/2 cup flour
    • 1 teaspoon salt
    • 1/2 teaspoon black pepper
    • 1/2 teaspoon paprika
    • Vegetable oil for frying
    • Lemon wedges

    Method
     

    Instructions
    1. Pat fish dry and soak in buttermilk for 10 minutes.
    2. Mix cornmeal, flour, salt, pepper, and paprika.
    3. Heat oil to 350 degrees.
    4. Dredge fish in cornmeal mixture and shake off excess.
    5. Fry until golden and cooked through, turning once. Drain well.
    6. Serve with lemon, slaw, and hushpuppies.

    Notes

    • Thin fillets cook quickly. Watch closely.
    • Spot, mullet, trout, and flounder each bring their own texture and flavor.
    Safety note: Cook fish to 145 degrees or until it flakes easily with a fork.

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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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