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

Taste of the South
(Jul/Aug, 2016)

This was very good creamed corn. I saved a cup so I cold make the shrimp and creamed corn grits from the same issue. I also have enough left over to hopefully made the Spoonbread Muffins with Bacon Butter.

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This was very good pimento cheese. We really enjoyed the smoked paprika and hot sauce in this one. It uses quiet a bit of pimentos to cheese and mayo ratio as well. Two 4 ounce jars of pimentos. I used a 7 oz. jar though. Suggests to serve on baguette slices that are brushed with canola oil and grilled in a grill pan, then top with pimento cheese and bread and butter pickle slices. We did and it was very tasty. This was so good next time I'll double the recipe. Hubby liked it too but said next time use butter instead of canola oil for him. Daughter loved as well.

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Daughter and I loved this one. The creamed corn grits were delicious. I'd never thought to add corn to grits but it was amazing. I used heirloom baby tomatoes instead of cherry tomatoes. I though I had basil but didn't but did use the green onion. I also didn't have any fresh parsley but this dish was still fantastic. I used a cup of the leftover creamed corn from the same issue to make the grits. Also the grits were stone ground.

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I am always on the lookout for new tomato pie recipes in the summer. Son, daughter and I love them. This one was fantastic. I did omit the onion since son isn't a big fan of cooked onions. This version is made in a cast iron skillet and uses a store bought pie crust. The cheeses are Gruyere and Monterey Jack, herbs - basil and thyme and I used Dukes mayo - our favorite. This one contains an egg and I was a little concerned but no worries it turned out great. I used yellow and red heirloom tomatoes.

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