* ~ * Smokers * ~ *

It amazes me what people convert into food smokers. Just go to http://www.youtube.com/ and search food smokers. There you will find crafty individuals who have turned everything from a refrigerator to clay flower pots into food smokers. ~ Chef Wilkinson ~

~ Spaghetti ~

Today on the menu we have Spaghetti with Garlic Bread. Now don't get me wrong it is NOT anywhere close to Authentic Italian Spaghetti as I like mine with the sauce throughout instead of just on top. I have to say I can make a mean meatball as well. So how do you like your Spaghetti? ~ Chef Wilkinson ~

~ Turnips ~

Underneath those wondrous turnip greens awaits turnips. Now turnips are like cabbage, broccoli, brussel sprouts and others ... some people just will not give them a try. A meal of turnip greens and turnips is packed full of nutrition. The turnip greens are a good source of vitamin A, Folate, Vitamin C, Vitamin K, Calcium and Lutein. The turnip is high in Dietary Fiber, Vitamin C, Manganese, Vitamin B6, Folate, Calcium, Potassium and Copper. So eat up ... they will do your body good! ~ Chef Wilkinson ~

~ Turnip Greens ~

The cooler weather also reminds me of Turnip Greens. It won't be long before it will be turnip green picking time. They are hard work ... but oh so good! You break your back picking them ... then you have to spend hours cleaning the grit off of them ... then you start with a BIG stock pot overflowing but when they are cooked ... you can fit them into a cereal bowl. But they are ... oh so good! ~ Chef Wilkinson ~

~ Tennessee State Fair ~

Another perfect example of things not being as they used to be. I remember as a child the State Fair was an event not to be missed. It rated right up there with Christmas. Up until about 4 years ago we still made a point to attend even as adults. Then someone got the bright idea to change things and it was down hill from there. They used to have an area where local churches would serve good home cooking. There was one vendor that served Soul Food ... you talking about good! The Fair Board decided to move the food vendors outside ... keep in mind the Fair takes place in early September when the temperatures are still in the 90's. That alone is a bad decision. The Fair date should have been moved to later in the Fall when the temperatures are much more pleasant. Factors such as that are the main reason why attendance dropped over the years. Thanks to Mayor Karl Dean none of us will have to worry about attending in the future as sadly this was the last Tennessee State Fair at the location it has been at for the past 100 Years! Another Politician looking out for his checkbook. ~ Chef Wilkinson ~

~ Fall Foods ~

It is hard to believe Fall is already here. Especially when the temperature is still around 90 degrees. Fall is my favorite time of the year ... it just doesn't last long enough. This time of year gets me to thinking about pumpkin pie, chicken and dressing, coconut cake ... you know all those great comfort foods. ~ Chef Wilkinson ~

~ Hidden Treasure ~

Recently, a friend introduced me to a restaurant that has some amazing food! They serve a 1 lb. Catfish sandwich that is more than one person can eat. They do not skimp when it comes to portion size. Plus, they prepare it when you place your order so it is fresh and hot. They also offer side dishes of white beans, baked beans, slaw and many more options. If you would like their name, address and telephone number drop me an email and I will be more than happy to provide you with it. Once you try it you will be hooked! ~ Chef Wilkinson ~

- - Bananas - -

Did you know? Bananas are naturally slightly radioactive because of their high potassium content. Supporters of nuclear power sometimes refer to the banana's dose of radiation to support their arguments. Banana shipments often set off the radiation monitors installed at US ports to detect illegal shipments of radiological material. Despite this fact bananas contain considerable amounts of Vitamin B6 and Vitamin C. Bananas are classified either as dessert bananas (meaning they are yellow and fully ripe when eaten) or as green cooking bananas. So cook up some banana bread, bananas foster or the Southern Favorite Banana Pudding! ~ Chef Wilkinson ~

~ Marshmallows ~

Technically, marshmallows are a confection. They've been around in the form we know today since the mid-1800s. They are called "marshmallows" because part of the early recipe called for sap from the root of the marshmallow plant. The following recipe is for making your own marshmallows:

1/4 cup cornstarch
1/3 cup confectioners sugar
1 envelope unflavored gelatin
1/3 cup water
2/3 cup granulated sugar
1/2 cup light corn syrup
Pinch of salt
1 teaspoon vanilla extract

Sift the cornstarch and confectioners sugar into a bowl. Lightly grease an 8x8-inch square baking pan and sprinkle 1 tablespoon of the cornstarch-and-sugar mixture into it. Tilt the pan to coat the sides and the bottom. Leave any excess in the pan. Sprinkle the gelatin into the water in a small saucepan and let soak for five minutes. Add the granulated sugar and stir over low heat until the gelatin and sugar dissolve. In the large bowl of an electric mixer, combine the gelatin mixture, corn syrup, salt and vanilla and beat for 15 minutes on high speed, until peaks form. Spread the fluffy mixture in the prepared pan and smooth the top. Leave for two hours or until set. With a wet knife, cut the marshmallow mixture into quarters and loosen around the edges. Sprinkle the remaining cornstarch-and-sugar mixture on a baking sheet and invert the marshmallow blocks onto it. Cut each quarter into nine pieces and roll each one in the starch and sugar. Place the marshmallows on a cake rack covered with paper towels and let them stand over night to dry the surface slightly. Store airtight; the marshmallows will keep for a month.

~ Chef Wilkinson ~

~ Waffles or Pancakes ~

Which do you prefer? Today I prepared waffles. A few years ago we stayed at the Peacock Hill Country Inn and while there I purchased the Peacock Pantry Cookbook. It has some marvelous recipes and I have to say the Pancake Recipe is the absolute best! The Inn has since then closed but you may be able to purchase the cookbook online through this link:

https://www.frpbooks.com/store/store_details.aspx?iid=198&tid=4

~ Chef Wilkinson ~

~ Moonshine ~

In 2009 the great State of Tennessee approved legislation that made dozens of Tennessee counties eligible for distilleries. Prior to this legislation production of distilled spirits was only legal in Moore, Coffee and Lincoln counties (where Jack Daniel's Tennessee Whiskey, George Dickel Whisky and Prichards' Rum operate). On July 2nd, 2010 the first legal distillery in Gatlinburg opened ... Ole Smoky Distillery. I read somewhere that the 'boys with diplomas' were unable to produce the desired product without the help of some 'mountain men'. That doesn't surprise me. I personally have tried their product and I can't really give it a fair comparison as I have never tried the real thing. I can tell you (in my opinion) it is very dry and appears to just instantly evaporate in your mouth. Then when you inhale you get the effects of having drank it as it burns all the way down. They also have a product called Moonshine Cherries, which appears to be quite appealing. So if you get to the Mountains of East Tennessee stop by and give it a try. ~ Chef Wilkinson ~

- What Happened to Customer Service? -

I know this is a 'cooking blog' but I just wanted to know if I am the only one who feels this way. Do you find yourself practically having to BEG retailers to spend $$$ with them these days? Now, we all know Wal-Mart is definitely not known for their Customer Service and we have gotten used to NOT receiving any when we shop there. The places that surprise me the most are the ones that act like 'we don't need your business'. Then you look around and there MAY be 5 customers in the entire store on a good day. Where I live there is only 1 grocery store (if you want to call it that - more like a convenience store) and the owner has the attitude of 'I can charge what I want and if you don't like it take your business elsewhere'. And that is exactly what I have done! ~ Chef Wilkinson ~

~ Chili ~

Need I say more? I know it's typically a winter dish ... but why? Who said you can't serve chili any time of the year. I like mine on the mild side served with cheese and crackers. ~ Chef Wilkinson ~

- Never FREEZE Whipping Cream! -

Ok I learned the hard way if the carton says ... DO NOT FREEZE then I guess that means DO NOT FREEZE. Recently, I purchased a moderate amount of Heavy Whipping Cream. It didn't get used as quickly as I planned so I thought I would freeze it and then be able to use it when needed. WRONG! Who would have guessed? What a shame to waste such a delightful and extremely useful product ... not to mention expensive. So take it from me ... READ THE LABELS! ~ Chef Wilkinson ~

~ Finger Lickin' Good ~

As promised I have pictures and a review. Such a simple meal but oh so good! Quote, "these are the best ribs I have ever eaten ... anywhere". I have to say they could not have turned out any more perfectly. They were cooked to perfection! Perfect combination of tenderness and moisture. Correct amount of smoky barbecue flavor. I don't know if I could cook another perfect batch of ribs again ... but I am more than willing to give it a try. I decided to serve them with cabbage cole slaw and a baked potato with butter and sour cream. It doesn't get any more Southern than this! ~ Chef Wilkinson ~

* Freezing Yeasted Dough *

Extra care must be given to any yeasted dough that will be thawed, proofed and baked at a later time. Ice crystal formation poses the greatest threat to yeast cells. Fast freezing dough at 20 degrees Fahrenheit is best for the yeast. Keeping the freezer at a steady temperature will preserve the yeast cells. The slightest variation in temperature could destroy them. All frozen doughs should be thawed gradually (in the refrigerator) before being brought to room temperature. If you know you will be freezing a batch of dough keep it as cool as possible and freeze immediately after mixing. If the time in the freezer is longer than 4 days increase the amount of yeast by as much as 10 percent to compensate the possible loss. For the best results bake it fresh. ~ Chef Wilkinson ~

~ Country-Style Ribs ~

Went this morning and had the butcher cut me some Country-Style Ribs. Preparing them to slow cook for several hours tomorrow. I personally like them better than traditional ribs because you get more meat and they seem to be much more tender. Haven't decided what to serve with them yet. Will post some pictures and a review on Friday. ~ Chef Wilkinson ~

Got Milk?

Of course we all know the days of the milkman delivering milk bottles with delicious cream at the top is part of America's past. Back when this was a daily occurrence homogenization was not done therefore, the cream which had separated from the milk would not stir back into the milk. Homogenization solved that problem. Pasteurization and Homogenization have made milk consumption safe but even though its shelf life has been extended milk is still a very perishable product. Sunlight and warm temperatures cause rapid spoilage and souring of dairy products. So drink up! ~ Chef Wilkinson ~

- More Cookbooks -

Today I am adding 5 more cookbooks to my collection. These came from a church which has a display at the Wilson County Fair each year. I am extremely excited about the one "Food For Body And Soul". All of the recipes are cooked in a crock pot. I can't wait to try these two recipes ... "Crock Pot Peach Cobbler" and "Triple Chocolate Mess". They both sound scrumptious! I will let you know how they turn out. Thank you to the Highland Heights Church of Christ. ~ Chef Wilkinson ~

* * * Salt * * *

Water with a considerable amount of added salt no longer boils or freezes at normal temperatures. In cooking, salt is used in such small increments that there is no good example to demonstrate how the addition of a lot of salt (like a cup) changes the boiling temperature of water. One demonstration of how salt does change things is hand-crank ice cream makers ... it depends on salt's effect on ice water. Water and rock salt surround the inner canister that holds the ice cream base. The mixture of water, salt and ice creates an iced brine solution that is well below freezing (around 10 to 20 degrees Fahrenheit) but yet it is still in liquid form. Without this process the ice cream base would never freeze. What a disappointment that would be. ~ Chef Wilkinson ~

- Gardens are still Going -

It's hard to believe here it is September and the gardens are still producing. Still getting okra, peppers and tomatoes. The okra seems to be producing more now than earlier in the Summer. It will definitely make for some very good eating this winter. The peppers have been tremendous this year. I guess temperature, moisture and all of Mother Nature's requirements were just perfect this year. ~ Chef Wilkinson ~