Now, what’s a Southern Belle publication, or any Southern publication for that matter, without a recipe section?
I’ve posted some of my favorite southern dishes. Most are classics. Some are twists on the classics that I’ve picked up from my travels. I’ll also categorize them by occasion.
My beau is one of those left brain thinkers. He is incapable of cooking without a recipe right in front of him. He’s one of those who actually reads the directions on the back of a microwave dinner box. I once gave him chicken tenders that had been marinating over night to cook. He looks for directions then asks what to do with the raw tenders in a bag. I shrug and tell him just bake it in the oven or grill it. He goes on to ask for how long and how high. For me, I just bake it until it’s done. I guess at 400 degrees for 30 minutes. Well, I must have guessed wrong ‘cus later that night he comes calling me, distressed, asking what to do since the tenders were still not tender after 30 minutes. I was able to encourage him to keep baking it until it was done.
So, for those of you who cook like me and see cooking as an art, I’ve provided some suggestions on how you can start your masterpieces. And for those of you who view cooking as a science like the beau, I go into deeper, precise detail that’s easy to follow.
Bacon, Mozzarella, Greens and Pasta
I learned this one as an Undergrad. My daddy, who is our family’s resident chef who has been eating all verities of greens his whole life approved of this new twist on greens. It makes a cool side dish or main dish. Serve it hot at dinner or cold at a tailgate.
Yields: about a small mess
Greens (collards, beet, mustard, turnips, kale, or Swiss chard).
Shredded Mozzarella cheese
Bacon
Penne Pasta
Chicken broth
My way: Cook the greens in chicken broth. Do the same for the Penne. Fry up the bacon. Top the Penne with cheese, greens, then layer with more cheese and crumpled bacon. You add more of the ingredients you like or take away whatever you’re not too fond of in cooking.
But if you need figures, here is the precise way:
2 ½ cups of greens if you haven’t been taught how to make these by a southern grandma, go ahead and forgo experimenting with fresh greens for this recipe and get you a can of glory greens (just don’t tell anyone). If you have the time, check out my greens tips.
2 cups shredded mozzarella cheese
A whole pound of think sliced smoked bacon
4 cups chicken broth
2 cups of penne pasta
Start boiling the broth for the penne pasta in a pot. Fry a pound of bacon until crispy. Meanwhile add a little EVOO (extra virgin olive oil), and a ¼ a cup of broth to a skillet/pan. There, simmer the already cooked and seasoned greens. Once the penne is al dente, strain then splash with cold water to stop the cooking. In a serving bowl (go for a clear glass to see the layers) place the pasta, then shredded mozzarella, then greens, then cheese again, and top with crumbled bacon.