Note:Page numbers have been removed from the index for this electronic edition. To locate any of the following terms, please use the search feature of your e-book reader.
Alabama White Sauce
“Amazake” Vinaigrette
Appalachian Fry Bread
Apples, Fried
asparagus:
Asparagus “Capers”
Grilled Asparagus
Grilled Asparagus and Cracklin’ Salad
bacon:
Bacon Jam
Bologna
Rendered Bacon Fat
bananas:
Pawpaw and Banana Pudding
Roasted Banana Milk
BBQ Rub
BBQ Sauce
beans:
Canned Greasy Beans
Dilly Beans
Green Beans
how to cook
Purple Cape Beans and Grilled Greens
beef:
Beef Stock
Bologna
Cheeseburgers
Rendered Fresh Beef Fat
Strip Steak with Worcestershire
beets: Salt-Roasted Beets
Benne BBQ Sauce
Benne Caesar Dressing
Benne Tahini
Biscuits
John Egerton’s Beaten Biscuits
Blackberry Cobbler
Blackening Seasoning
Bloody Mary
Bologna
Fried Bologna
Boudin
bread:
Appalachian Fry Bread
Clams with Sausage, Braised Peppers, and Grilled Bread
Bread-and-Butter Pickles
Butter
Buttermilk Curds
Buttermilk Pie
Buttermilk Rolls
Buttermilk Vinaigrette
cabbage:
Braised and Seared Cabbage
Fried Cabbage
Ladies’ Cabbage
Sour Cabbage
Sour Cabbage Coleslaw
cakes:
Caramel Cake
Pecan and Black Walnut Church Cake
Plum Upside-Down Cake
Sorghum Icing
canning and preserving
Caramel Cake
Carrots, Grilled
cartouche, how to make
cast iron, care of
catfish:
Fried Catfish
Grilled Catfish
Grilled Catfish with Hoppin’ John
cauliflower: Brown-Butter Cauliflower
Celery Vinegar
Charleston Ice Cream
cheese:
Buttermilk Vinaigrette
Cheeseburgers
Cottage Cheese
Fresh Cheese
Pimento Cheese
chicken:
Boudin
brining
Chicken Breasts with Black Pepper and Peanut Butter Gravy
Chicken Breasts with Herb Dumplings
Chicken Sauce
Chicken Stock
Fried Chicken
Grilled Chicken Wings
Pit-Cooked-Chicken Sandwiches
Rendered Fresh Chicken Fat
chicken parts:
Boudin
Dirty Farro
Dirty Rice
Chilies, Pickled
Chocolate Cornmeal Crust
Chocolate Ganache
chowchow: Sour Corn Chowchow
Citrus Condiment
clams:
Clams with Sausage, Braised Peppers, and Grilled Bread
Southern Clams Casino
cobbler: Blackberry Cobbler
coleslaw: Sour Cabbage Coleslaw
Collards, Baby
cookies: Vanilla Wafers
corn
Charred Corn
Corn Puree
Hominy
Sour Corn
Sour Corn Chowchow
cornbread
Basic Cornbread
Cornbread Croutons
Cornbread Crumble
Cornbread Crumbs
Cornbread Oyster Stuffing
Cornbread Puree
Cracklin’ Cornbread
Hot-Water Cornbread
Rice Cornbread
Sour Cornbread
Corn Dodgers
Cornmeal-Dusted Grouper
Cornmeal Porridge
Cottage Cheese
crabs:
Crab Roe Bottarga
Deviled Crab
how to pick
Ol’ Fuskie Crab Rice
She-Crab Soup
crackers: Sorghum Seed Crackers
cracklin’s: Grilled Asparagus and Cracklin’ Salad
Crème Anglaise, Grapefruit
croquettes: Rice-and-Shrimp Croquettes
croutons: Cornbread Croutons
cucumbers:
Bread-and-Butter Pickles
Cucumber-Tomato Salad
Dilly Beans
Dirty Farro
Dirty Rice
duck:
breaking down
Cured Duck Breasts
Duck Jus
Duck Stock
dumplings:
Elderberry Dumplings
Herb Dumplings
Eggplant Purloo
eggs:
Cured Egg Yolks
Deviled Eggs
Pickled Eggs
Elderberry Dumplings
farro: Dirty Farro
fats, rendered
fennel:
Braised Fennel
Pickled Fennel
Shrimp and Grits with Roasted Tomatoes, Fennel, and Sausage
fireplace cookery
Fish-Head Stew, Lowcountry
Fish-Head Stock
Fruit Preserves
Fruit Preserves Hand Pies
garlic:
Green Garlic Butter
Green Garlic Puree
Grapefruit Crème Anglaise
grapes:
Muscadine Molasses
Scuppernong Verjus
greens:
Charred Turnips
how to cook
Purple Cape Beans and Grilled Greens
grilling
grits:
Pressure-Cooker Grits
Shrimp and Grits
Shrimp and Grits with Roasted Tomatoes, Fennel, and Sausage
Stovetop Grits
Traditional Shrimp and Grits
Groundnut Soup
Grouper, Cornmeal-Dusted
Gumbo, Green
ham:
country ham road map
Hot-Water Cornbread
Rendered Ham Fat
Summer Melon
Herb Ash
Herb Dumplings
Herb-Infused Lemonade
Herb Puree
herbs: Fines Herbes
Hickory-Smoked Ice Cream
Hominy
Hominy and Pokeweed Griddle Cakes
Hominy Miso
Hominy Succotash
honey:
Grilled Honey Black Pepper Vinaigrette
Honey Vinegar
Hoppin’ John, with Grilled Catfish
Hot Sauce
Ice Cream, Hickory-Smoked
jams:
Bacon Jam
Fruit Preserves
Tomato Jam
lamb: Spring Lamb with Rhubarb Butter
lard: Rendered Fresh Lard
Lemonade, Herb-Infused
Lemons, Preserved
lime, culinary
Limpin’ Susan
Lowcountry Fish-Head Stew
Magnolia Vinegar and Brown Butter Pie
Meat Sauce, Basic
melon: Summer Melon
Muscadine Molasses
mushrooms:
Cream of Morel Soup
Grilled Mushrooms
Mushroom Stock
Rye and Morel Porridge
Mustard Onions
okra:
Fried Okra
Grilled Okra
Limpin’ Susan
Pickled Okra
Tomato-Okra Stew
Ol’ Fuskie Crab Rice
Onion Flower “Capers,”
onions:
Grilled Spring Onions
Limpin’ Susan
Mustard Onions
Pickled Onions
Slow-Cooked Onions
oysters:
Chilled Oysters
Cornbread Oyster Stuffing
Dried Oysters
Grilled Oysters
Shrimp and Oyster Purloo
Parsley Sauce
Pawpaw and Banana Pudding
Pawpaw Vinaigrette
peaches:
Hand-Churned Peach Sherbet
Peach and Tomato Salad
Peach Preserves
Pickled Peaches
Pickled Peach Mustard
peanut butter:
Peanut Butter Chess Pie
Peanut Butter Gravy
West African Peanut Sauce
peanuts:
Boiled Peanut Miso
Boiled Peanuts
Groundnut Soup
Spicy Peanuts
peas:
Crowder Pea and Hominy Succotash
how to cook
Petit Vert Peas
Pressure-Cooker Sea Island Red Peas
Red Peas
Sea Island Red Pea Spread
Pecan and Black Walnut Church Cake
Pecans
peppers:
Clams with Sausage, Braised Peppers, and Grilled Bread
Fried Peppers
Grilled Jalapeño Vinaigrette
Pepper Mash
Pepper Sauce
Pepper Vinegar
Pickled Chilies
Shishito Peppers
Succotash
pickles:
Asparagus “Capers,”
Bread-and-Butter Pickles
Dilly Beans
Mixed Pickles
Onion Flower “Capers,”
Pickled Chilies
Pickled Eggs
Pickled Fennel
Pickled Green Tomatoes
Pickled Okra
Pickled Onions
Pickled Peaches
Pickled Peach Mustard
Pickled Ramps
pies:
Buttermilk Pie
Chocolate Cornmeal Crust
Flaky Piecrust
Fruit Preserves Hand Pies
Magnolia Vinegar and Brown Butter Pie
Peanut Butter Chess Pie
Sweet Potato Pie
Pimento Cheese
Pimento Ranch
Plum Upside-Down Cake
pokeweed: Hominy and Pokeweed Griddle Cakes
pork:
Bologna
Crispy Pig’s Ears
Pickled Pig’s Feet
Pork Cracklin’s
Pork Jus
Pork Prime Rib
Pork Rinds
Pork Shoulder Steak
Pork Stock
Rendered Fresh Lard
Smoked Baby Back Ribs
porridge:
Cornmeal Porridge
Rice Porridge
Rye and Morel Porridge
potatoes:
Butterball Potatoes
Crispy Potatoes
Potato and Ramp Puree
Potatoes and Ramps Cooked in Ham Fat
Potlikker
Potlikker-Steamed Sea Bass
preserving and canning
Quail, Grilled
ramps
Creamed Ramps
Grilled Ramps
Pickled Ramps
Potato and Ramp Puree
Potatoes and Ramps Cooked in Ham Fat
Ramp Leaf Oil
Ramp Sauerkraut
Red-Eye Gravy
Rhubarb Butter
Rhubarb-Tomato Conserve
ribs: Smoked Baby Back Ribs
rice:
Boudin
Charleston Ice Cream
Creamed Rice
Dirty Rice
Eggplant Purloo
Fish-Head Stew
Grilled Catfish
Limpin’ Susan
No-Peek Rice
Ol’ Fuskie Crab Rice
Rice-and-Shrimp Croquettes
Rice Cornbread
Rice Porridge
Tomato-Okra Stew
Rolls, Buttermilk
Rye and Morel Porridge
salads:
Baby Collards
Cucumber-Tomato Salad
Grilled Asparagus and Cracklin’ Salad
Heirloom Tomato and Watermelon Salad
Killed Lettuces
Peach and Tomato Salad
Sour Cabbage Coleslaw
Summer Melon
sandwiches:
Cheeseburgers
Pit-Cooked-Chicken Sandwiches
sauces:
Alabama White Sauce
Basic Meat Sauce
BBQ Sauce
Benne BBQ Sauce
Benne Caesar Dressing
Benne Tahini
Chicken Sauce
Duck Jus
Green Garlic Butter
Green Tomato Tartar Sauce
Herb Puree
Hot Sauce
Parsley Sauce
Peanut Butter Gravy
Pepper Sauce
Pickled Peach Mustard
Pimento Ranch
Pork Jus
Red-Eye Gravy
Special Sauce
Tomato Chili Sauce
Tomato Gravy
West African BBQ Sauce
West African Peanut Sauce
Worcestershire Sauce
see also Vinaigrette
sausage:
Clams with Sausage, Braised Peppers, and Grilled Bread
Dirty Rice
Shrimp and Grits with Roasted Tomatoes, Fennel, and Sausage
Venison Summer Sausage
Scuppernong Verjus
sea bass: Potlikker-Steamed Sea Bass
Sea Island Red Pea Spread
Sheepshead “on the half shell,”
sherbet: Hand-Churned Peach Sherbet
shrimp:
Rice-and-Shrimp Croquettes
Shrimp and Grits
Shrimp and Grits with Roasted Tomatoes, Fennel, and Sausage
Shrimp and Oyster Purloo
Traditional Shrimp and Grits
Simple Syrup
Smoked Tomato Vinaigrette
Smoked Vegetables
smoking
snapper: Beeliner Snapper
Sorghum Icing
Sorghum Seed Crackers
soups:
Chilled Summer Squash Soup
Cream of Morel Soup
soups (cont.):
Groundnut Soup
She-Crab Soup
Special Sauce
squash: Chilled Summer Squash Soup
Steam Juicer Vinegar
stews:
Eggplant Purloo
Lowcountry Fish-Head Stew
Shrimp and Oyster Purloo
Tomato-Okra Stew
stocks:
Chicken Stock
Duck Stock
Fish-Head Stock
Mushroom Stock
Pork Stock
Veal or Beef Stock
Vegetable Stock
Strip Steak with Worcestershire
succotash: Hominy Succotash
Summer Melon
Sunflower Seeds
Sweet Potato Pie
Sweet Potato Puree
Sweet Tea
swordfish: Grilled Swordfish with Green Gumbo
TCM
tea:
Brewed Tea
Sweet Tea
Tea Blend
tomatoes:
Barely Cooked Tomatoes
Confit Tomatoes
Cucumber-Tomato Salad
Fried Green Tomatoes
Green Tomato Tartar Sauce
Heirloom Tomato and Watermelon Salad
Oven-Roasted Tomatoes
Peach and Tomato Salad
Pickled Green Tomatoes
Preserved Tomato Condiment
Preserved Tomatoes
Rhubarb-Tomato Conserve
Shrimp and Grits with Roasted Tomatoes, Fennel, and Sausage
Smoked Tomato Vinaigrette
Tomato Chili Sauce
Tomato Gravy
Tomato Jam
Tomato-Okra Stew
trout:
Grilled Trout
Smoked Trout Dip
turnips:
Braised Turnips
Charred Turnips
Turnip Condiment
Turnip Ferment
Vanilla Wafers
Veal or Beef Stock
Vegetable Stock
Venison Summer Sausage
Vinaigrette
“Amazake” Vinaigrette
Buttermilk Vinaigrette
Grilled Honey Black Pepper Vinaigrette
Grilled Jalapeño Vinaigrette
Pawpaw Vinaigrette
Smoked Tomato Vinaigrette
vinegar:
Celery Vinegar
Honey Vinegar
how to make vinegar
making from alcohol
Pepper Vinegar
Steam Juicer Vinegar
watermelon:
Heirloom Tomato and Watermelon Salad
Watermelon Molasses
West African BBQ Sauce
West African Peanut Sauce
Whipped Topping, Homemade
Worcestershire Sauce
conversion charts
Here are rounded-off equivalents between the metric system and the traditional systems used in the United States to measure weight and volume.
WEIGHTS
|
US/UK |
METRIC |
|
¼ oz |
7 g |
|
½ oz |
15 g |
|
1 oz |
30 g |
|
2 oz |
55 g |
|
3 oz |
85 g |
|
4 oz |
115 g |
|
5 oz |
140 g |
|
6 oz |
170 g |
|
7 oz |
200 g |
|
8 oz (½ lb) |
225 g |
|
9 oz |
255 g |
|
10 oz |
285 g |
|
11 oz |
310 g |
|
12 oz |
340 g |
|
13 oz |
370 g |
|
14 oz |
400 g |
|
15 oz |
425 g |
|
16 oz (1 lb) |
450 g |
VOLUME
|
AMERICAN |
IMPERIAL |
METRIC |
|
¼ tsp |
1.25 ml |
|
|
½ tsp |
2.5 ml |
|
|
1 tsp |
5 ml |
|
|
½ tbsp (1½ tsp) |
7.5 ml |
|
|
1 tbsp (3 tsp) |
15 ml |
|
|
¼ cup (4 tbsp) |
2 fl oz |
60 ml |
|
⅓ cup (5 tbsp) |
2½ fl oz |
75 ml |
|
½ cup (8 tbsp) |
4 fl oz |
125 ml |
|
⅔ cup (10 tbsp) |
5 fl oz |
150 ml |
|
¾ cup (12 tbsp) |
6 fl oz |
175 ml |
|
1 cup (16 tbsp) |
8 fl oz |
250 ml |
|
1¼ cups |
10 fl oz |
300 ml |
|
1½ cups |
12 fl oz |
350 ml |
|
1 pint (2 cups) |
16 fl oz |
500 ml |
|
2½ cups |
20 fl oz (1 pint) |
625 ml |
|
5 cups |
40 fl oz (1 qt) |
1.25 l |
OVEN TEMPERATURE
|
0F |
0C |
GAS MARK |
|
|
very cool |
250–275 |
130–140 |
½–1 |
|
cool |
300 |
148 |
2 |
|
warm |
325 |
163 |
3 |
|
medium |
350 |
177 |
4 |
|
medium hot |
375–400 |
190–204 |
5–6 |
|
hot |
425 |
218 |
7 |
|
very hot |
450–475 |
232–245 |
8–9 |
