Cook’s Illustrated Vodka Pie Crust

by 👩‍🍳 Cooking With a Southern Vibe in Music City USA 👩‍🍳, July 29, 2010

My friend, Veronica, was telling me last week about vodka pie crust.  A friend of hers made it and said it was the best pie crust ever.  So I did a search for it, the recipe came right up on Serious Eats.  Here’s the link if you want to check it out.  Read the comments, others seem to love this as well…

Cook’s Illustrated Foolproof Pie Dough>>>

Potato Cobb Salad from Southern Living

by 👩‍🍳 Cooking With a Southern Vibe in Music City USA 👩‍🍳, July 20, 2010


  • 3  pounds  Yukon gold potatoes
  • 3/4  teaspoon  salt
  • 1  (16-ounce) bottle olive oil-and-vinegar dressing, divided
  • 8  cups  mixed salad greens
  • 2  large avocados
  • 1  tablespoon  fresh lemon juice
  • 3  large tomatoes, seeded and diced
  • 12  small green onions, sliced
  • 2  cups  (8 ounces) shredded sharp Cheddar cheese
  • 4  ounces  crumbled blue cheese
  • 6  to 8 slices bacon, cooked and crumbled
  • Freshly ground pepper to taste


Cook potatoes in boiling salted water to cover 30 minutes or until tender. Drain and cool slightly. Peel and cut into cubes.

Sprinkle potatoes evenly with 3/4 teaspoon salt. Pour 1 cup dressing over potatoes; gently toss. Set aside remaining dressing. Cover potato mixture; chill at least 2 hours or overnight.

Arrange salad greens evenly on a large serving platter. Peel and chop avocados; toss with lemon juice.

Arrange potatoes, avocados, tomatoes, and next 4 ingredients in rows over salad greens. Sprinkle with pepper. Serve with remaining dressing.

Source:  Southern Living, JUNE 2003

Classic Fried Catfish

by 👩‍🍳 Cooking With a Southern Vibe in Music City USA 👩‍🍳, July 10, 2010

Southern Living Recipe Classic Fried Catfish

For an extra-crispy crust, use stone-ground yellow cornmeal, if available. Serve with lemon slices and your favorite tartar sauce. The secret to this recipe is maintaining an oil temperature of 360° to ensure a crispy, golden crust.

Yield: Makes 6 to 8 servings
1 1/2  cups  buttermilk
1/4  teaspoon  hot sauce
6  (4- to 6-oz.) catfish fillets
1/3  cup  plain yellow cornmeal
1/3  cup  masa harina (corn flour)*
1/3  cup  all-purpose flour
2  teaspoons  salt
1  teaspoon  ground black pepper
1  teaspoon  ground red pepper
1/4  teaspoon  garlic powder
Peanut oil
1. Whisk together buttermilk and hot sauce.

2. Place catfish in a single layer in a 13- x 9-inch baking dish; pour buttermilk mixture over fish. Cover and chill 8 hours, turning once.

3. Combine cornmeal and next 6 ingredients in a shallow dish.

4. Let fish stand at room temperature 10 minutes. Remove from buttermilk mixture, allowing excess to drip off. Dredge fish in cornmeal mixture, shaking off excess.

5. Pour oil to depth of 2 inches into a large, deep cast-iron or heavy-duty skillet; heat to 360°.

6. Fry fish, in batches, 2 minutes on each side or until golden brown. Transfer to a wire rack on a paper towel-lined jelly-roll pan. Keep warm in a 225° oven until ready to serve.

*All-purpose flour or plain yellow cornmeal may be substituted.

Southern Living, JULY 2010