southerncooker's Profile

From: Boomer, NC USA

Joined: January 3rd, 2010

About me: I collect cookbooks and love to cook and try new recipes. I tested recipes for Leite's Culinaria for almost eight years. I learned to cook from many good southern cooks including my Mom, Dad, several Aunts and my Grandmothers. My children and husband also like to cook and try new foods and recipes. My son still lives with us but our daughter is married. She often visits to cook with me. We are adventuresome eaters willing to try new things.

Bourbon Roasted Pork Loin from Everyday Dorie: The Way I Cook

This was delicious. I know she says in the book not to use the good bourbon but all I had was Woodford Reserve so that's what I used. I marinated for about 8 hours in fridge. Loved the apples and onions... read more >

recipe reviews (2277)
book reviews (117)
useful review votes (491)

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southerncooker's Reviews

4 recipe(s) reviewed. Showing 1 to 4Sort by: Title | Date | Rating

Soul Food Odyssey

By Stephanie L. Tyson
John F. Blair, Publisher - 2015

This was delicious. I did omit the green pepper since son doesn't care for it. This makes a lot but leftovers are delicious too.

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While this was very good we're not big fans of eggs in our mac and cheese. Did enjoy the pimentos though but son liked nothing about it. Daughter enjoyed but like me not a big fan of the eggs.

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Hubby, son and I all agreed these were great. After the bone in pork chops are browned and removed to a plate you brown the onions in the same pan and then add flour and chicken broth to make the gravy. Pork chops added back and simmered in the gravy for awhile. Made for a very tender pork chop. I also cooked some green beans in homemade chicken broth, made mashed potatoes (gravy delicious over) and made some quick and easy biscuit rolls. Fantastic supper.

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Delicious way to cook collards in chicken broth that has been infused with smoked meat (I used turkey, you can also use a smoked ham hock). The collards are cooked along with some onion, red pepper flakes and dried thyme. Later a touch of sugar and apple cider vinegar is added. Delicious with some corn bread to soak up the pot liqueur.

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