Spice-Guy's Kitchen

Crispy tart and savory, these are a favorite in our household.
 
Ingredients:
 
4 large green tomatoes
2 eggs
1/2 cup milk
1 cup all-purpose flour
1/2 cup cornmeal
1/2 cup bread or cracker crumbs
2 teaspoons coarse kosher salt
1/4 teaspoon ground black pepper
 vegetable or canola oil for frying

Directions:
 
Slice tomatoes 1/2 inch thick. Discard the ends. 
Whisk eggs and milk together in a bowl.
Put flour on a plate. Mix cornmeal, bread crumbs and salt and pepper on another plate.
Dip tomatoes into flour to coat. Then dip the tomatoes into the milk and egg mixture and dredge in breadcrumbs to coat well.
Pour about a half inch of oil into a cast iron skillet and heat to medium high.
Place tomatoes into the frying pan in batches of 4 or 5, depending on the size of your skillet.
Do not crowd the tomatoes, they should not touch each other. Turn when golden brown (about 2 min.) and brown the other side.
Remove to drain on some paper towels and sprinkle with a little more salt.

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!!!