Spice-Guy's Kitchen

Yams are great anyway but coconut and pecans make them even better.

Praline Yams

Ingredients:
1 (29 ounce) can cut yams, drained
1/4 cup chopped pecans
1/4 cup coconut
1/4 cup firmly packed brown sugar
2 tablespoons flour
2 tablespoons butter or margarine, melted

Directions:
Heat oven to 350 degrees F. Place yams in an ungreased 1 1/2-quart baking dish.

In a small bowl, combine remaining ingredients and blend well. Sprinkle over yams.

 Bake for 20 to 30 minutes or until bubbly.

Makes 6 servings.

Ingredients:

8 ounces sliced bacon, cooked and crumbled
1 cup chopped onions
1/2 cup sweet red bell pepper
4 cans (16 ounces each) beans(white, pinto, black, kidney)
1 can (8 ounces) crushed pineapple, undrained
1 or 2 diced jalepeno peppers
1/4 cup chili sauce
2 tablespoons molasses
1 teaspoon dry mustard
1/2 teaspoon salt

Directions:

Combine all ingredients in a 3-quart Dutch oven.
Cover and cook over medium low heat for at least 1 1/2 hours, stirring occasionally.
Serves 12.

If you have a smoker you can(should) do this:

Place the beans in an aluminum disposable pan and place them in the smoker right under the meat that is being smoked so the drippings fall into the beans. That puts them over the top!

Thanks to http://noexcusesbbq.com/ for the idea.

A great side dish for seafood. 

Ingredients:

2 cups yellow corn meal
1cup white flour
2 eggs
1 cup buttermilk (you can use regular milk, but buttermilk is best)
3/4 teaspoon of season salt
A sprinkle of tabasco
1/8 cup bacon grease (or any other oil, but bacon grease taste best)
1/2 teaspoon pepper
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 cup of minced onion
Oil for frying

DIRECTIONS:
Mix all dry ingredients in a bowl. Add eggs, oil, and buttermilk and onions. Stir just untill blended. Fry on medium heat either in a deep fryer or in a fry pan till brown. Drain on a rack or paper towels. Serve with fried fish.

This is the best basic spanish rice recipe I’ve ever used.
You’ll need:
a large frying pan
2 Tbls. bacon fat or butter
2 onions thinly sliced
1 cup uncooked rice. I prefer jasmine rice.
1 lg. green pepper, chopped
1 lg. tomato, chopped
1/4 tsp. chili powder
salt & pepper to taste
a pinch of cumin powder
To prepare:
Melt the fat or butter in the frying pan and cook the onion until soft.
Add the rice and gently saute until lightly browned.
Add 3 cups boiling water or stock, (carefully!)
Add the peppers, tomoatoes, and seasonings, stir well, cover and cook over low heat until the rice is tender, about 30-40 minutes.
Adjust the seasonings and served topped with some grated cheese.

Take one peeled potato per person, slice it in half, then slice the halves 4 or 5 times and toss them into a cast iron skillet.
Fry in olive oil for ten minutes,(stir occasionally), then carefully
add 3/4C of broth, (I use beef or chicken) while stirring, and add a tablespoon of Rajun Rub and some dried parsley.
Slide the skillet into the oven @ 325F for about 40mins.
or until browned and the broth is gone.
Enjoy!!!

We love corn. This recipe is a triple shot of golden goodness.

Ingreedients:

1 can creamed corn
1 can whole kernel corn
1 box Jiffy cornmeal mix
1 c milk
1 egg
Mix together and bake in a greased 8×8 glass dish, at 350 degrees for 35-40 minutes or until golden brown. Serves about 8.
If you want to go nuts, remove it after 40 minutes, then cover with about a cup of grated cheddar cheese. Return it to the oven, just until the cheese is melted.
Really good sprinkled with a good spicey seasoned salt!