Butter-Cream Dinner Rolls

    Butter-Cream Dinner Rolls

Early September, just after Labor Day – I’m already relishing the wonderful thoughts of my favorite time of year: Fall.  There’s HBCU college football; spawning of the largemouth bass and crappies in the lakes; the fish markets will soon have more black sea bass and spots on ice – and I will be a thoroughly happy camper!

For my fried fish, I want a wedge of cornbread, some fluffy rice with some Carolina Gumbo (see note below on that everybody-eats-it-in SC Carolina Gumbo!) on top of it. When I’m having that early-morning fall breakfast before getting out on the lake, I want some hot biscuits, butter and pure cane syrup with my scrambled eggs and sausage patties or country ham.  Of course, some sausage gravy for those biscuits will do just fine for my breakfast meat course also!  For dinner, I truly miss my Aunt Emma T’s hot yeast dinner rolls – something I didn’t learn to make!  Aaaaaaah, but fellow foodies, I’m some kinda dangerous guy now, ‘cause I’ve learned to make hot yeast dinner rolls!  And, that is what this blog entry is all about – light, fluffy, flavorful hot yeast rolls that are rich, and will make ya’ slap ya’self for eating so many!


I did my rolls in my cast-iron skillet.

You can use any rectangular baking dish if you prefer.

Here’s the story –

I’ve always loved French baguettes and use to stay in the HEB Central Market on Lovers Lane during my years in Dallas. They make them fresh every day.  And, of course, while in there, I’d get my yeast rolls and freshly-made loaves of Black Russian bread for sandwiches as well.  All these years, I’ve been wishing that I could make my own bread!  Well low and behold, about four weeks ago I saw a simple recipe for a crusty loaf of bread that was hailed as absolutely foolproof.  I made it, and sure enough it was indeed foolproof!  This gave me a confidence like I’ve never had before!  After just one try at breadmaking, I then got the “big head”!!!  Suddenly, I going to experiment and make my own bread recipe!  What was I thinking?  Flavor like the sweet Hawaiian breads; wonderful texture like the Parker House rolls; beautiful color and height like my Aunt Emma T’s hot yeast dinner rolls!  Wah-lah, I would think of how I make a pound cake:  Butter, milk, and sugar!

So, what I ended up with was a ratio calculation based upon that foolproof loaf I had made a couple weeks earlier. To that, I added some flavor and richness, but kept the roll light by increasing the amount of active yeast for rising; reducing the amount of flour to liquid ratio to keep them fluffy while still having the substance of bread!  What I ended up with was what I now call “Mack’s Butter-Cream Dinner Rolls”! Oh my goodness, these are good!  And, I assure you – they are also foolproof!  There’s no whole lots of fuss with the kneading and all that time-consuming rising, punching down, rising again, and such other nonsense that only leads to frustration of your waiting to delve into the wonderful end product!

I’m a member of several social-media cooking “groups” and showed photographs of these rolls already. I’m including all the photographs of the process to help you understand what I’m trying to say in the instructions I give for making these wonderful rolls!  But, first the recipe –

5 1/2 cups of bread flour (that I divided into 2 cups, and 3 cups and ½ cup)

4 TABLEspoons of active dry yeast (I do not use the quick yeast)

2 cups warm water

1/3 cup unsalted butter (melted)

2 cups heavy whipping cream

½ cup granulated sugar

½ teaspoon salt

Okay, let’s go to the kitchen and pull these items from the pantry and fridge. Let’s get out tools off the shelf, out of the drawers and cabinets, and make these wonderful rolls I’ve created – your family is going to sing your praises at dinner tonight!  They’ll think it took you forever to make them!  I won’t mention a word to them about the ease of making them, and neither should you – accept the praise; you deserve it!!!

Okay, let’s get a large bowl and butter it like you would a cake pan before pouring in the batter. Let’s also get another large bowl for the initial mix of ingredients.

You will need a small sauce pan; a cast-iron skillet; and a loaf pan. (This recipe will make 12 nice-size dinner rolls; and a loaf of bread for use for sandwiches later!)  If you only want to make the rolls, or only the loaf of bread, then make only half of this recipe.  If you don’t have a cast-iron skillet; if exact same-size rolls are important to you, then you will need a medium-size ice cream scoop and a 9 x 12 rectangular baking dish as well.

We are in the kitchen, and here’s how we’re going to make these rolls –

  1. In a large bowl, add the 4 tablespoons of active dry yeast, the ½ teaspoon of salt and the ½ cup of granulated sugar. Use a hand whisk and stir to mix it together. Then add the 2 cups of warm water to it. Wait for about two minutes – then add and stir in the 2 cups of bread flour. Cover with a very hot damp dish towel; sit on the counter; and leave it alone for 10 minutes.
  2. Now add the melted butter, the 2 cups of heavy whipping cream and the 3 cups of flour. Using a large wooden spoon or a large rubber spatula, fold in and mix. Now, pour this mixture of very soft dough into the large buttered bowl. Cover with a very hot damp dish towel; leave on counter for 30 minutes to rise.
  3. Oh wow, it’s dinner-roll time now. Turn your oven on and allow it to heat up to 500-degrees.
  4. Lightly sprinkle some of the remaining ½ cup of flour on your counter. Pour the dough onto the flour and knead for a minute or so, just to dry the dough a tiny bit. If dough is still too wet, sprinkle a little more flour. When you are done, this dough should be very very light, but dry! There is no more kneading to be done after this – hoorah!
  5. Using a medium-size ice cream scoop, scoop up the dough and rolls into a ball. Place in your cast-iron skillet or baking dish, whichever you’re using.  Note: If you are using your cast-iron skillet, you may not need to butter it since it’s probably already seasoned.  If you are using a rectangular baking dish, you need to butter it like you would a cake pan before pouring in the batter!
  6. If you’ve made the full recipe, you will now have about half your dough still on the floured counter. Using your fingers, “squish” it together and make a “sausage-type” roll of it and place it into your buttered loaf pan!
  7. Sit both of these on top your range and open your oven door slightly. Let the rolls and the bread loaf rise for about 15 minutes or so. You will know that its ready to go into the oven because the rolls will begin to slight touch each other!                                                                         Rolls slightly touch
  8. Turn the oven down to 375-degrees, close the door and when the oven gets back to temperature, put in your rolls and loaf of bread. Bake for 20-30 minutes, dependent upon your altitude and/or oven. Tops of rolls should be golden brown as in the photograph shown below!

Notice the beautiful brown tops on these rolls once they are baked.


Notice the beautiful texture of these rolls when opened.


Folks, I simply cannot describe the deliciousness that you’ve just baked! And, don’t you dare tell your family how easy it was! Sit yourself down and enjoy your dinner AND you praises!!!!

Brown Flour

How to Make Brown Flour

Since I was a young child, I can remember the cooks in my family browning white flour and storing it in jars to be used later. Aunt Emma T, the real food expert in the family, split her browned flour into portions, seasoned some, and would refrain from seasoning the remaining amount.

There was an on-going joke among the cooks in my family about gravy for beef – if it was not sufficiently brown, the flour wasn’t cooked properly. If it was too brown, it was store-bought!!! You would have to know the cooks in my family – Emma T and Bunch would tell you in a heartbeat – “made from scratch”! Forty years later, I am much more appreciative now, than I have ever been, about their insistence in cooking from scratch, and their pride in doing so. In those days, such pride had more to do with signature of taste. Nowadays, there are also great health concerns pertinent to additives and chemicals in processed foods!

Now, before going into the kitchen, let’s chat a minute about this technique of browning flour: You MUST have patience! There is no quick way to brown flour; there is no shortcut except to have an extremely hot pot; and if you do – I can almost assure you of failure!!!!! So, unless you are ready to spend 30-45 minutes to do this, let’s stop now and save this little task for another day! No hurt feelings here – I’d rather you do this when you are going to have stellar results. That way, as the old jazz torch song says “Love Me, or Leave Me” goes — you’ll love me, instead of leave me!!!

The most crucial word to have in your vocabulary when in a conversation about browning flour is “dry”! Everything must be absolutely dry – not a drop of water near your flour, or utensils!

Let’s go brown flour! We start out by setting up the following utensils/tools on our kitchen counter –

A 4-cup dry measuring cup;
1 large hand-held sifter
1 large wooden spoon;
1 wooden spatula;
1 offset metal icing spatula
1 medium-size hand whisk;
1 large metal mixing bowl
1large sauté pan that’s at least one-inch deep.

For browning flour, I love using a tin-lined copper pot. A very high-quality steel pot is also an excellent choice. I have found the high-end French copper, and our American high-end steel and steel/copper combinations, equally excellent choices for this task.

You should have on the ready: A bag of all-purpose flour, your four-cup measuring cup setting on top of a sheet of wax paper; with your sifter setting on top of your measuring cup. Then pour your flour into the sifter, and simply use your wooden spoon to agitate and sift the flour into the measuring cup. You will have a bit of a mound of flour, and you need only using an offset metal spatula to level off your four-cup measure of flour; then let the browning begin!

I brown flour in 4-cup amounts because it is so much efficient than having to constantly brown flour for sauces and gray. I use glass jars to store it once the browned flour is cooled to room temperature, or chilled in the refrigerator! Because we are essentially cooking at an extremely low temperature, it’s really best to have a warm pot to start the process.

I turn my range up on high, and set my dry pot on it. Once the pot is very hot, I remove it from the heat and set it off to side to cool back down to “high-warm”! High-warm is hotter than a cool or cold pot; it is very much cooler than a hot pot! There is no testing for a “high-warm” pot! Here’s where you prove that you are indeed an accomplished, experienced cook!!!

Next, I turn my heat-setting down to just below medium. Then I return the warm pot back to the range, and pour in the four cups of flour. I do absolutely nothing for 3 full minutes. Then suddenly, I have wooden spoon and wooden spatula at the ready, and intermittently using the two utensils alternately, I begin to stir and turn my flour. I step back and let it be another 3 minutes. Then suddenly, with the same utensils at the ready, I repeat the process of the stir, then let it be!

Usually, I will have a high stool or high-leg kitchen chair at the range, so that I can sit while stirring and waiting. However, there will not be time to read a good book because you must keep your eye on the flour!

After about 15 minutes of cooking and stirring, you should begin to see the slightest of color change to your flour! Your first indication of success is the flour should begin to bring on an ivory-ecru color! But, don’t let that excite you; don’t try and rush it by turning up the heat – you will ruin it!!! Be patient, and do some more stirring!!!

After about 20-25 minutes of cooking and stirring, you should begin to see a richer color hue – your flour should be bringing on the color of walnuts! And, with your patience intact, you begin to have that feeling of pride about your excellence. At this point, you want to turn your heat down to low, because the browning will not begin to accelerate! Your stirring will become more constant, such that you will not “let it be” from now to the end of the browning process!

Once your flour has browned to point of “pecan” in color, we are ready to remove it from the heat. This is crucial, because the warm pot will continue to cook the flour a bit more after you remove it from the heat. Keep stirring; keep stirring; keep stirring for another three minutes or so. You want to stir then pour the flour into the cool mixing bowl. (Hint: To be certain that my cooking of the flour stops immediately, I have my mixing bowl in the refrigerator while I am cooking the flour. That way, it is absolutely cold when I pour the flour into it!)

Congratulations! You have now browned flour! Don’t buy another bottle of gravy mix! Don’t buy another pouch of gravy mix! Don’t buy another jar of pre-cooked processed gravy! YOU have just made the best foundation for brown gravy! (Light gravies and sauces we will talk about in another post!)

Putting all your excellence to work to now give it your taste signature, we divide the flour. We put half the flour in a canning jar just as it is (unseasoned) and add that to our pantry. For the second half, we season it!

Many times, I use a brown gravy for my red meats. If I am doing a brown mushroom gravy, chances are minced garlic and diced or minced onions are also part of the symphony of flavors! Thus, I want my browned flour to accentuate those ingredients as well. Here’s how I do season my browned flour for a mushroom gravy –

In a small bowl, I mix three tablespoons of browned flour with 1 teaspoon each of iodized salt, finely-ground black pepper, dry rubbed sage, onion powder, garlic powder, dry yellow mustard powder. To make the gravy, I make slurry with 3 tablespoons of red wine and ¼ cup of water. I pour this over a sauté pan of buttered, simmering mushrooms, minced garlic and diced or minced onion combination. I simmer this for two to three minutes until thickened. I add more water if needed, or simmer a bit longer if more thickening is needed.

Use your browned flour to make your signature brown gravy or brown sauce! You’ve earn the distinction of Gravy Master!

As I know those two ladies of great cooking skills, Aunt Emma T and Bunch are smiling with much pride that you are cooking their good, pure, unadulterated gravy from scratch, instead of buying that stuff in the jar!!!!!!!

Lemon Pepper Braised Chicken


Lemon Chx Braise 1

For as long as I can remember, my mother, all her sisters, my grandmother and all her sisters use to catch every sale on roasting hens at the local Piggly Wiggly, Winn-Dixie, IGA or the A&P.  Though most times they would roast these hens, many times they would “stew” them because they were tough birds!  I particularly loved the stewed chicken my mother would make because she would add celery, onion and carrot to the pot, cover it and just let it simmer away! Her secret seasoning that gave this chicken its superb flavor was ground thyme!

 This recipe is homage to all the women in my family famous for catching the sale on hens at the local food store! I enhanced the flavor a bit by adding lemon pepper, which really wakes up the chicken.  I cook this with breast intact with skin and rib bones.  Of course, traditionally you would use a whole cut-up chicken or hen and all parts are stewed!  I do not use boneless-skinless breast for this recipe!  (Just a quick note – I do not buy commercial lemon-pepper seasoning.  I do not like additives in my food, and it’s too easy to make lemon-pepper seasoning at home!  I provide my methodology for making lemon pepper as the second step in the instructions to this recipe.)

 Though this braised dish could be made in a crockpot, I much prefer it in my regular conventional oven on a very low heat for several hours!  The meat is so tender it will fall off the bone—but, unlike crockpot or pressure-cooker methods, will stay intact until you can get it to the plate!

 For this recipe I usually use my large enamel-coated cast-iron Dutch oven if I’m making this dish to serve four or more people.  Anything less than that, it is easily done using a cast-iron skillet for browning and a 9 x 12 casserole dish for the braising.  Super-easy is an appropriate description for this recipe. I happen to love green beans, as well as buttered rice with parsley which goes well with this dish.  However, as with many stews, this recipe is truly a meal unto itself and needs nothing with it other than a hot, fluffy biscuit with butter!  Enjoy!

 4 large                                     Chicken breasts (intact with skin and bone)

3 TABLEspoons                     olive oil

3 large                                     lemons to provide

3 TABLEspoons of lemon zest

3 TABLEspoons of lemon juice

1 teaspoon each                       salt, dry mustard, garlic powder, onion powder

2 teaspoons                             ground turmeric, ground thyme, fresh finely-minced garlic cloves

3 TABLEspoons                     ground black pepper

1/4 cup                                    corn starch

1 TABLEspoon                       granulated sugar

3 cups                                      water

1 teaspoon                               Worcestershire sauce

3 stalks                                    celery (cut into 3-inch julienne strips)

3 whole                                   carrots (peeled and cut into 3-inch stewing pieces)

2 large                                     russet baking potatoes (peeled and cut into stewing chunks)

1 large                                     parsnip (peeled, split-cut, then cut into 4 pieces)

2 cups                                      sliced mushrooms

2 medium-size                         white onions (peeled and quartered with ends intact)


  1. Preheat oven at 500°.
  2. Using a zester/micro planer – zest the lemons and set zest aside in a small bowl. Add the 3 TABLEspoons of ground black pepper, and 1 teaspoon of salt, stir to combine.  Add the turmeric, garlic powder, onion powder, turmeric, thyme.  Sprinkle over the chicken breast and let sit for 10 minutes.
  3. Using a hand juicer, juice the lemons after you zest the skin—remove any seeds. If the lemon does not yield a full 3 TABLEspoons of juice. Pour into a small bowl.
  4. Add the cornstarch to the lemon juice and stir. You will have a thick paste.  Using a mini-whisk or two salad-forks, stir in the water slowly until you have a milky-looking liquid–(a slurry if you will)! Stir in the sugar and Worcestershire sauce.  Set this “slurry”
  5. Heat cast-iron skillet until very hot. Add 3 TABLEspoons of olive oil and immediately turn heat down to medium. Add chicken breasts skin-side down and slowly cook until skin is golden brown.  (Do NOT fully cook the chicken—you only want to brown the skin!)
  6. Removed browned chicken breast, and then add fresh-minced garlic cloves and mushrooms to Dutch Oven and sauté for 2 minutes. Now, add all the cut up veggies (celery, potatoes, onion, carrots, parsnip).
  7. Place the browned chicken breast on top of all the veggies.
  8. Pour the slurry over the chicken and veggies.
  9. Cover the Dutch Oven, and place in the hot oven. Let cook at 500° for 10 minutes.
  10. Turn oven down to 250° and leave in oven to braise for 2 1/2 hours.
  11. Remove from oven and pour off the braising liquid into the cast-iron skillet and simmer until reduced by at least half. What you want is a thick gravy-type braising liquid for serving.
  12. (Shortcut: You can also add ¼ cup additional cornstarch to poured-off braising liquid and cook until thick!)

This recipe is from volume one of the Ham Bones books series.





The Way to Cook: How to BBQ


The Way to Cook: How to BBQ

It’s getting along near that time – weather warming up; days are longer; lakes, rivers, beaches (and heated swimming pools!!!) are becoming more and more inviting! Hoorah!!! It’s almost bar-be-que season!

Now ladies, please don’t you get flustered; don’t you get insulted! But, pretty much, unless you are the Grill Queen in your house – this one time – this post is really meant for the fellas who always stick their chest out after cooking on the grill! Will you be sweet enough to print this and pass it along to them for me please?!!!!! But again, if it is YOU who master the grill at your house, then by all means, this blog post is for you!!!

Come Memorial Day; come Fourth of July; come Labor Day; come Football Tailgating Season – every guy thinks he’s a Grill Master; King of the Pit; the Don of the BBQ grill! It’s the time to brag and show off your outdoor cooking skills.

Now, we’re not talking about grilled salmon and other fancy grilled fish; stuffed jalapeno peppers; filet mignon; lamb chops and all the fare of culinary decadence that say we have arrived!!! No, no – I’m talking about good ol’ down-home true southern bar-be-queuing – and it is not an ostentatious event! Rather the opposite, it’s a social gathering in a most fundamental sense where the most polished of social graces are rather relaxed!!! So, these are the preliminary steps to get ready to bar-be-que:

1. Pull out your folding lawn chairs and put ‘em under a shade tree

2. Bring out your 50-gallon cooler with a couple dozen cans of beer sitting in some half-way melted crushed ice

3. Have your grill fired up burning the splint wood, shredded newspaper, and a couple split logs of wood, (I use pecan wood and peach wood), so that the coals are ready

4. Get your food-quality plastic spray bottle and fill it half with water, and half with apple juice infused with cinnamon, ginger, nutmeg and cloves (i.e., don’t frown, work with me here boys, you gonna love the results)

5. Get your second food-quality plastic spray bottle and fill it with JUST WATER

6. Dependent upon the size of your grill, you will need one or two disposable aluminum rectangular pans (they will be filled with water and spices later. The spices you use will be two tablespoons of your dry rub!)

7. Now, sit yourself down and let’s chat about some ribs, chicken, and steaks! Burgers and franks are the preliminary appetizer meats–no need for discussion here!

Of course, I’m going to go out on a limb here and make a courageous and complimentary assumption that all of us sitting under this here tree have seen many a hot grills and cooked many a slabs of ribs! So, I will further assume that a couple days ago you took the time to trim ya’ ribs (but, don’t take off the silver on the bottom side it holds in the juices and flavor of the bone–[the diner takes that off when served]; and don’t take off that glorious fat)! By trimming, I mean using your filet knife and barely remove any hanging pieces of fat and/or tendon. If you don’t see any, all the better – “ . . . you don’t have no trimming to do”!!!

Okay boys, (and girls who are Grill Queens), let’s make sure we understand each other! I’m a sho-nuff born and bred South Carolina boy who will not, under any circumstances, hack up a beautiful slab of ribs trying to make them even and fancy and picture-book pretty, givin’ ’em the fancy name of a patron saint, all the while shorting my guests of some of the rib meat! No, no – not at my house! When I tell you to come on over for some ribs, you gonna get the whole SPARE rib! Ain’t gonna be no cutting off at the joint and calling those rib ends! I just ain’t gonna do ya’ like that! You gonna sit yourself down, and allow that bottom piece of your rib to spare you the time from putting lotion on your face in the morning—that fat in that piece of the spare rib is gonna moisturize your skin something wonderful!!!!!!!!!!!!!!!

Standing out here on this limb again – don’t y’all let me fall!!! I am also making the assumption that the slabs of spare ribs, and your split chickens were seasoned with your dry rub yesterday; your steaks were trimmed, put in zipper plastic bags (excess air squished out please) with your marinade, and all are getting happy in your refrigerator anticipating their warm sauna treatment on your grill of the next day to come! (Note: I have the perfect recipe for a dry rub for your grillin’.  See it in volume one of the series: “Ham Bones: Memoirs of a Southern Cook”)

Next step – pop open your second beer and let’s continue to talk. ( I’m having a Bourbon on the rocks with a twist of lemon if you don’t mind!) We need to chat about that almighty grill fire you seeing flaming up over there. Let it burn, burn, burn ‘til it can’t burn no more! Now, you’ve got a wonderful bed of coals waiting for that meat! Okay y’all, show time!

1. Lift your grill plates and sit your pan of seasoned water directly on the coals; this will be the source for your internal steam.

2. Put your meat on the grill, give it all an initial spray of your seasoned water and CLOSE the LID of your grill. Open your air vent only enough to release the smoke slowly, but NOT enough to fan your coals into a flame!

3. After 30 minutes, open the lid and make sure there is no flame. If so, spray a little of the plain water directly onto the flame—but, do NOT extinguish the coals. Flip your meat over, do a second seasoned spray and close the lid again.

4. After 30 minutes, open the lid and make sure there is no flame. Okay, close the lid back down!

Final step before presentation and eating – saucing!  (Not every grill master sauces! Years ago my cousin Kenny mentioned to me that he serves dry ribs because his spicing is so good and his ribs are so moist! He’s my cousin and I love ‘im, but that’s a carry over from his Tennessee days during his career. I gotta remind him he’s back home in Carolina—WE SAUCE!!!!!!!!!!!!!!!!!)

Oh, how this is a conversation that’s always a debate! Well grill masters and grill queens, we will have NO debate! To sauce in the bar-be-que process is to glaze the meat – period, end of conversation! Sauce is NOT meant to cook nor help cook the meat. The sauce is already cooked! This is one of those major steps that separate the grill master and grill queen from the backyard cooker about to mess up some good meat! (How many times have you been invited over for bar-be-que only to see meat that is jet black charred from sugar in the sauce being burned during the cooking process? That’s because the cooker didn’t know that sauce is for glazing!!!!!)

So, now that the meat is done and the coals are just about completely burned out, the “oven” of the grill is still nice and warm – but, NOT cooking-temperature hot—you will now glaze your meat gently, but sufficiently. Put the meat back on the grill, close down the lid and allow the glaze/sauce to adhere to the meat.  This should take about 10 – 15 minutes. Now, remove the meat to your cutting board and allow the meat to rest so that you don’t lose your juices. Resting should be sufficient after about fifteen (15) minutes. It is now time to cut your ribs, cut your chicken, and put it on your meat trays for your guests to admire and praise you for your grilling skills!

As my Daddy use to tell me ever since he started teaching me to bar-be-que when I was fourteen years old: “Son, not everybody who brag can really be called a grillmaster; but now, YOU CAN!!!”

And, now — to all you grill masters and grill queens —

All best wishes for good eating; enjoy!


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The Best Roast Beef | Ham Bones Cooking Techniques


The Best Roast Beef

You would be hard-pressed to find someone who loves roast beef more than me—though, I find myself eating a whole lot of chicken, and fish, and beef, and beef and beef!!!!!

Let’s have one of our little chats – grab a cup of coffee and let’s klatch if you will — just some thoughts back and forth on how to come up with the best roast beef in the kitchen!

Emma T and Isaiah always felt that if you’re doing a roasted piece of beef because company is coming over; or it’s the holidays and the family is gathering, then nothing but the best cut – a rib roast was the order of the day!  This calls for a lot of pennies at your local butcher!!! But the joy, of course, is the elation in the eating!

Bunch and Papa Joe felt that since they cook low and slow, the best roast been was a pot roast done with all the glorified accoutrements of potatoes, onions, carrots and celery.  And, if company was coming over, they’d splurge a little bit and add some beautiful mushrooms and a bit of the red wine in the bottle that was stoppered from last night’s dinner!

Growing up, I had the pleasure of enjoying all those versions of roast beef.  During my corporate executive days, when entertaining and presenting roast beef to my guest, if they were superiors I was trying to impress with my culinary prowess, it was Emma T and Isaiah’s presentation all the way:  Roasted Prime Rib of Beef, standing with bones up, French style with little white caps; and au jus laced with a hint of burgundy and finest of minced onion and garlic!  I’d bring it out on a silver meat tray, pat myself on the back and say ‘you go boy, you did it!!!’

When I would want to cook on a weekend, and have some leftovers for dinners during the week, I fondly remembered those wonderful days of my childhood, when on Tuesday my Mom would bring out the pot roast left over from Sunday’s dinner!  Nothing to do but take up a plate – a one-stop task — veggies and gravy included – just add bread! (Note:  Oh how I loved stopping in the deli and picking up a hard roll or a small baguette on the way home from a full day!)

Enter the period of my learning beef a bit better – cooking with the tenderness and flavor of a rib roast; with the economics of a chuck roast – welcome sirloin; welcome brisket!!!  But, careful mind you – I DO prepare them differently!

With a sirloin roast I will do one of two things – cut it up into large chunks and braise it with a lacing of an orange liqueur.  Le Bouef Cointreau is a recipe that I developed based upon my mother’s pot roast methodology.  (In volume one of the series “Ham Bones: Memoirs of a Southern Cook”, I include my mother’s pot roast as well as this wonderful liqueur-enhanced braised sirloin dish!)

Living in New York City, I had many a brisket sandwiches at the famous delicatessens with which we are all familiar.  Those brisket sandwiches were the juiciest, most tender and flavorful beef anyone could ever hope for! In fact, I don’t remember ever having brisket until I moved to New York City!  It wasn’t a very popular cut of beef that I remember while growing up in South Carolina.  I think those briskets sliced at the NYC delicatessens were slow-steamed/boiled until done!  Not having been introduced to brisket before then, I had no idea what part of the carcass from which the brisket came; and I had no idea if there was any other way to prepare it!

Ahhhh, but with travel comes a facet of sophistication – learning different ways of cooking by region!  Texans have a way of slow-smoking their brisket with a tremendous crust on it that they call a bark! Oh my, I had never considered bar-be-queuing beef before moving to Texas!  That brisket they make down there is so flavorful; so juicy; so wonderfully tender, it will make you wonder how is it that everybody does not prepare their brisket the exact same way!  Forget pastrami; forget corned beef; just give me some TX-style brisket!!! (Caveat:  No, no – wait just a minute – don’t throw out the pastrami and corned beef – that’s another chat on another day!!!)

Now, boys and girls forget New York; forget Texas – look at what I did!  Yeah, you guessed it – brisket prepared like I was a South Carolina boy with a new best friend for real – my roasted brisket of beef!!! Cowboys and cowgirls, hold onto you saddle, ‘cause this ride gonna be a Carolina Rodeo!

First, let’s think economics!  Let’s be thrifty!  Buy the WHOLE brisket!  (Oh stop ya’ crying, the $70 you spend will be a cheaper per serving cost in the end!!!) Now, when ya’ get home, cut it in half. Wrap one half and put it in the freezer; you’ll have love and joy for another day in another way!  (Maybe Texas-style next time out!!!)

Now that you’ve got that half still out on the counter, get yourself to the pantry and pull some all-purpose flour; and some spices!  Let’s not get too loose with the spices—specifically we want salt, pepper, onion powder, garlic powder, and dry mustard powder!  THAT’s IT – you don’t need nothing else – TRUST ME!!! Okay, here we go – riders UP on your saddles!!!

In a medium-size bowl, put in 1 full cup of all-purpose flour; 1 tablespoon each of salt, pepper, onion powder, garlic powder and dry mustard.  (Note:  I don’t go cheap on this – I love the imported dry mustard in the yellow can!  You know the one – its rich and will do your brisket proud!!! Splurge — buy it!!!)  Use a miniature hand-held whisk and blend that flour-spice mixture.  Now for the good part – totally dust and rub ALL of that mixture on your brisket.  Follow this technique:  Use only about one-quarter on the bottom of the brisket.  Use three-fourths of it on the top-side of the brisket where you have that wonderful adipose tissue that we call fat.  You know, that layer-of-flavor that’s gonna have our palates singing a song upon taste of the final product!  Yes, pour that three-fourths on there, pat in down good that you almost got a bit of a dry paste on top your brisket!  (Ohhhhhh, don’t you worry about how it looks – just wait until you taste it!!!)  Now, that you’ve prepared your brisket, let it be – just leave it on a rack; sit the rack in a rectangular roasting pan; pour in 2 cups of water; cover the whole thing with heavy-duty aluminum foil and leave it on the counter to rest for about 3 minutes!

Cowboys, cowgirls turn and wave your hats to the crowd! Now, turn around and light your ovens – 500 degrees please! Once your ovens reach temperature, Uncover your roast; put in the oven and let it get its game on for about 15 minutes!  Now, open your oven door, slide your roast out – cover it again with that heavy-duty foil; TURN YOUR OVEN DOWN to 225 degrees!  Slide your roast back into the oven and leave it alone; no peaking; no basting; just leave it alone for 3 hours!

Three hours later, add one more cup of water to the pan!  You should see a light gravy in the pan.  Add some finely minced onion and garlic; ½ cup of red wine if you’d like; put back in the oven for another 30 minutes!

Oh you grand chef you – your roast is ready to come out and make you a superstar!  But, before taking its bow, let it rest on the counter – it’s had a hot time in closed spaces!!!  Thirty minutes rest should be sufficient!

Turn ya’ bandana to the left; put your roast on a cutting board; get out your sharp slicing knife and make your incision!  Pour half your gravy onto the meat platter; add your slices of roasted brisket.  Pour the remainder of your gravy in a sauce boat for table presentation!

As your audience give praise and applaud you, enjoy the stardom! (Oh, I’m modest — you can thank me later!!!!!)


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Dressing – versus – Stuffing!!!


Dressing – versus – Stuffing!!!

Don’t  mean to start another Civil War – that ended in 1865; let’s leave it there!!!  But, let’s do have a little fun talking about food differences above and below the Mason-Dixon line!!!  But, remember, we’re just having some fun!

Okay, so now you want to know what’s so funny?!  Let’s say we are about to have a conversation a bit early in the year, about six to seven months early!  It’s April, and we’re going to talk about Thanksgiving Dinner!  This brings me back to my days living in New York City in the 1970s, and talking food with my northern friends that are affectionately known as “Yankees”!  They love a “bready” accompaniment with their turkey the same as we do down south.  But, we have different names for that “twice-baked bread”!

Years ago, while living in New York City some friends invited me over for Thanksgiving Dinner. On the menu was pecan-cranberry dressing!  It was absolutely delicious! ‘Twas a wonderful cornucopia of diced celery and onions, chopped pecans, chopped “craisins” (i.e., dried cranberries), delicious stock, shredded carrots and all sorts of proper Thanksgiving spices (i.e., sage, thyme, celery seed, onion powder, garlic powder, turmeric, salt, pepper, etc.).  BUT, it was not dressing – it was stuffing!

Now, hear me out—don’t chop my head off yet!  I call it stuffing, because down south if it’s made with loaf-bread, it’s stuffing!  If it’s made with cornbread, its dressing!  Again, as I said earlier, the pecan-cranberry dish was wonderful; absolutely delicious.  However, it was made with white bread, cut up into small cubes, dried in the oven before using to mix the dish. Down south – that’s stuffing; whether you stuff the bird or not stuff the bird–doesn’t matter–it’s stuffing!!!

Also, there were NO eggs in the mixture!  As Aunt Emma T and Bunch would have told me  — “boy, you gotta put some eggs in there to bind your dressing!!!” (Note:  Oh, you should read the story of these two fantastic cooks in the first volume in the series:  “Ham Bones: Memoirs of a Southern Cook”.)  No self-respecting southern cook is going to make dressing and not have eggs in it!  It holds it all together in a delicious sort of way!

So, what’s dressing and how do you make it?  It could have been everything that the pecan-cranberry stuffing was, with one substitution and one addition!  Don’t use the dried and cubed loaf bread, instead use some dried cornbread!  Add to the mixture a couple of eggs!  Don’t stuff it in the bird, (a little something I almost never do because of health precautions); instead, bake it separately in a buttered rectangular dish!

Whether you’re making stuffing or dressing, the key is moisture!  No one likes a dry stuffing; no one likes a dry dressing! Here is how you remedy that little malady of cooking—plenty of stock!  Once I finish mixing my dressing “batter” which is rather thick, I make sure that I have enough stock in it that is looks like a wet cornbread!  In the casserole dish (i.e., the rectangular pan), I want to see a bit of that moisture just above the batter – little tiny pools of stock being visible!  Ahhh, then I know for sure that my dressing will not only be delicious—it will also be moist because I have enough stock in it!  Also, stuffing and dressing are two of those “the hands and eyes perfect the recipe” type of dishes! Initially, you do the basic measuring, then it’s feel and eyesight the rest of the way!

Let’s chat a little bit about geography!  My thoughts on the dressing versus the stuffing thing is that it probably came about with a lot of baking of loaf bread in the north; lots of leftovers; and a use for catching turkey drippings inside the bird!  Personally, I don’t like my stuffing having been cooked inside the bird—I prefer it to have been baked in a separate pan.  Food experts also tell me that it safer to cook it separately as well.

Actually, growing up in South Carolina, I never saw a turkey that was stuffed.  All the dressing was baked separately from the bird.  When I ventured north, my relatives from the south that migrated to the north, though a nice divide of some of them preferring the stuffing they discovered once they migrated, also cooked such stuffing separated—thus NOT a stuffing—as nothing was stuffed!!!

So, to all my very dear friends north of my southern divide, we will not have another Civil War, though we may have a civil war as to preference of which dish.  But, for the most part, we will instead enjoy the wonderful variations of stuffing that I discovered in New York City; and this delicious cornbread dressing that we make as tradition down here in Dixie.  My family has a couple dressings that we make.  I start with the historical cornbread from my Daddy’s side of the family.  The Finch Sisters did wonders with cornmeal and you can read all about them, their cornbread, and their dressing.  See their recipes in volume one in the series:  “Ham Bones: Memoirs of a Southern Cook”!)

Okay, everybody put down your arms – grab a plate and fork! Turkey and dressing and stuffing and giblet gravy on the menu!

All best wishes for good eating; enjoy!


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The Way to Cook: Rice (white)


The Way to Cook: Rice (white)

Rice is one of those dishes that you either love it or you don’t care too much for it! I think perhaps I actually hated rice growing up because of a bad experience I had at the school cafeteria at an early age – the rice was pasty, sticky, and clumpy – very much unlike my mother’s rice at home! I have since learned that there are actually cultures that like their rice with a browned bottom of a crust of sorts; others like their rice rather sticky; and others even like their rice sort of creamy! Pretty much I like rice with every grain separate and void of excess starch!

I think there is a difference of a sticky rice of some cultures that have a few grains lumped, such as some of the fried-rice dishes in Chinese cuisine. I love rice prepared in that manner, especially with all the added ingredients. That is not the same as rice that is sticky because the excess starch was not discarded during the cooking process! I think there’s a difference as I will talk about shortly.
Many years of cooking rice like my mother taught me has resulted in perfect rice with separate grains. This discussion will talk about how I cook long-grain white rice, and one of the ways that I season it with a savory blend of spices! Cooking brown rice and wild rice requires a different technique and will be another blog discussion at a later date.

One of the gadgets that have taken off in popularity over the years is a rice cooker. I do not use one! Call me old-school! I cook rice the way I saw my mother cook rice – a sauce pot and lid! I do vary just a bit and use a second pot for the finish, but it really is not necessary—everything can be done using one pot.
Almost every bag or box of rice I’ve seen has a recipe on back with measured ingredients! I do measure spices and other additives, but I never measure the amount of water I am going to use to cook the rice! (Bear with me, it will become clear momentarily!) What happens if you buy your rice in bulk and there is no recipe of measured ingredients on the bag?! Emma T and Bunch taught me to cook rice with a fundamental technique, not necessarily by exact measurement! That’s because neither of them wanted rice with excess starch in it creating a pasty, sticky result!

Before I cook white rice that is going to be simple savory rice for a side dish to sliced steak or some other savory meat, I go to the pantry and scoop up a cup of long-grain white rice for every three people that I’m serving (i.e., 2 cups should serve 6 dinner guests.) From the pot drawer, I grab one medium-size sauce pot with a lid if I’m using one pot; and a sauce pan (usually a 9-inch, and I pull the glass cover from my stock pot). Now, on my counter I set out a large sifter or colander, (though I actually prefer a sifter); a box of iodized salt; containers of ground black or white pepper; turmeric; dried parsley leaves; dried thyme leaves; whole celery seeds; dehydrated onion; a couple cloves of fresh garlic to be finely minced or a jar of refrigerated minced garlic! Now, we’re in the kitchen and ready to cook some rice!

Sit your sauce pot on your stove burner and turn it up to high. Let the dry pot set and heat up for 2 – 3 minutes. Add enough hot water to fill the sauce pot about two-thirds full and bring this hot water to a very rapid brisk boil! Immediately, add your rice and cover the pot; then turn your burner down to medium. (What you now want is a slow simmer for your rice to cook slowly.)

Now, after you have allowed the rice to simmer for a few minutes (i.e., I begin to check after about 8 minutes), with a serving spoon lift up a bit of the rice and examine it closely to determine the done level of the rice! Here’s how to assess it:

a) If the rice has increased in size by about 75%, that means the rice is al dente . You would allow it to simmer just about 5 minutes longer.

b) You will now take up another spoon full. Look at the rice closely. If you see a faint line on the grain of rice, it is essentially done and only requires final steaming. This is the point at which you rinse your rice. (Notice that there are no seasonings in the rice to wash down your drain!!!)

c) Go over to your kitchen sink, with your cold water running, pour all of your rice and the cooking liquid in a sifter and completely drain it.

d) Put the rice back in the sauce pot, let the cold water run over it very slowly until the water is clear and you see no more cloudy starch. At this point, pour off all the liquid and drain the rice once more. (You are using the same methodology that you use when you are draining pasta!)

We are now ready to finish our rice and season it!

e) Set your sauce pan on the burner and turn the burner up to high. When the pan gets hot, add a tablespoon or so of olive oil or unsalted butter and enough water just barely cover the bottom of the 9-inch sauce pan and let it come to a boil. This is usually about 1/3 – 1/4 cup of water! You can also use stock if you like. Add a tablespoon each of the dehydrated onion and finely-minced garlic.

f) Immediately, pour in your rice and cover. When the boil returns, take the sauce pan OFF the burner; set on a cool burner, cover and allow the rice to steam for about 5 minutes. (If there is any liquid still at the bottom, heat up the pan long enough to cause that bit of liquid to steam up–then cover, move to cool burner and allow the steam evaporation.)

g) In a small bowl, add about a ½ teaspoon of each of the ground spices, and a tablespoon of the thyme leaves and three tablespoons of the dried parsley leaves. Stir to combine, then put on top the rice and cover again and let sit for about 2 minutes.

h) Your rice is finished.  Remove the cover and with two dinner-size forks, toss the rice a bit in the sauce pan to mix the spices.

You should now have a lovely pan of long-grain rice with every grain separate; lovely aroma from the spices with a faint yellow hue to it!

All best wishes for good eating; enjoy!


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The Perfect Pie Crust (every time!)


The Perfect Pie Crust

There is nothing better in eating than a terrific pie crust on a chicken pot pie; or an apple pie; or a wonderful custard pie.  I have friends who much prefer cake to pie because they don’t like eating a pie with a bit of a wet, soggy bottom crust.  Well, guess what – neither do I; and a bottom crust need not be wet and soggy!  I, especially love a good custard pie be it potato, coconut, lemon, etc.  The way I make sure I have a nice crust that’s flaky and dry is to pre-bake!  However, pre-baking will not correct incorrect ingredients or flaws in technique!

The pie crust was one of the most difficult lessons to learn because I had difficulty with “looking like peas”!  But, I could and still can visualize “rough” and “coarse” and “lumps”!

The pie crust recipe below is the one that I use for almost any kind of dish that I make that call for a crust.  I have three versions of it, which illustrates its flexibility!  It’s just flour, shortening, water and vinegar (i.e., flexible with sugar)!  I don’t waste a good egg on a pie crust! I don’t use good cream cheese on a pie crust! I don’t use up good milk on a pie crust!  Just flour, shortening, water and vinegar–perfection every time!

Let’s stop talking – let’s get to the kitchen and make a crust!  Now, I want y’all to use my recipe and follow my instructions!  This recipe is from my Aunt Emma T, and taught to me by Bunch (my mom)!

(You can read the wonderful story about these two amazing cooks and see this recipe in volume one of the series, “Ham Bones: Memoirs of a Southern Cook”!)

Perfectly Flaky Pie Crust

(Not just sometimes, but EVERYTIME!!!)

There are some basic tricks to a perfect pie crust –

  • the first and most fundamental – all ingredients need to be icy cold! So, here is what I do just as routine:  I keep a pint-size Mason or Ball canning jar with ½ water and ½ pure white vinegar in my refrigerator (at all times), so that I can make a pie crust on the spur of a moment! Once I cut up my shortening/butter pieces, I put it in the freezer for 10-15 minutes. 
  • the second being the technique of adding the liquid to the dry, and I’ve given a bit of comical details in the instructions below. 
  • the third – I’m old fashion, I do NOT use a food processor to make pie crust. I use a pastry cutter (a knife and fork can be substituted for a pastry cutter) and my fingers!!! 
  • I use one of my stainless steel bowls. Of course, I’ve had it in the freezer for 30 minutes before I begin to make a pie crust!

So, let’s do this y’all!

I make three different pie crust (i.e., plain, savory, sweet)!  And, of course, with many different additions of spices, the list could go on and on (i.e., cinnamon, etc.)!

As your base for a –

PLAIN PIE CRUST (for meat pot pies and the like and dessert pies when you don’t want a sweet crust)

4 CUPS plain flour

1 ½ cups solid vegetable shortening

water/vinegar mixture as needed

SWEET DESSERT PIE CRUST (for dessert pies when you  want a sweet crust)

4 CUPS plain flour

½ cup 10X powdered sugar

1 cup solid vegetable shortening

½ cup unsalted butter

1 teaspoon vanilla extract

water/vinegar mixture as needed

[SAVORY] PIE CRUST (for meat and/or vegetables when you  want a sweet crust)

4 CUPS plain flour

1 cup solid vegetable shortening

½ cup unsalted butter

1 teaspoon each salt, pepper, garlic powder, onion powder, ground thyme extract

water/vinegar mixture as needed

Preparation instructions:

  1. Take your stainless bowl out of the freezer
  1. Add the dry ingredients, and using a hand whisk, blend all dry ingredients (no blending required for a plain pie crust)
  1. Cut your shortening ingredients (solid vegetable shortening and/or butter) into cubes
  1. Using a pastry blender (or a knife and fork), cut shortening into dry ingredients.

Hint:  The trick here is do NOT cut the shortening in too fine!  You really WANT TO SEE LUMPS of shortening still remaining in the blended flour.  Lumps should be about the size of sweet peas (i.e., English peas) as my mother would say!  I like to say the flour should now look a bit coarse and rough as a result of the lumps!!!  Visualization your choice!!!

  1. Using only a TABLESPOON at the time, add your water/vinegar mixture! Now, take you hand and mash the liquid into the flour mixture!

Hint:  First time, it’s going to still be very dry.  Now, add the second tablespoon of liquid and repeat the finger-to-blend step!  NOW STOP! 

Take a look/see at your crust – it should just BARELY come together.  Should be crumbly just a tad!

IF it will not come together at all, a third tablespoon is required.

IF YOU HAVE ADDED MORE THAN A TABLESPOON at the time and your crust comes together like a biscuit dough, you are NOT going to have a nice flaky crust.

The difference between a pie crust dough and a biscuit dough –

You want your pie crust dough to be like a DRY “play putty” (that kids use), that when you roll it out, you want to be able to see the large pieces of shortening in the crust!  It should not roll out to easy–it should be just a tad bit stiff!

You want your biscuit dough, on the other hand, to come together well, be pliable a bit that it will stay together when rolled out for cutting into biscuits!

  1. Now, for the technique of rolling out your dough! If you do not have a large marble slab (which I do not!!!!!), I form my dough into two balls, wrap in wax paper and put it back in the freezer for 5 minutes or so to get cold again.
  1. To roll out my dough, I put down a sheet of wax paper on my counter, lay dough on top, and a second sheet of wax paper on top the dough. Using my rolling pin, I hit the dough a couple time to give myself an indention in the dough to get started with the rolling process.

Starting at the center of the dough, I roll to the desired size and shape such that I can lift from the bottom wax paper and flip the dough into my pie plate!  Now, I must say I use the wax paper so that I don’t have to dust my counter with flour.  It’s the one instruction from Aunt Emma T and Bunch that I don’t necessarily follow:  They dusted their counter with a bit of flour!)

But, all in all – Boys and girls, follow this technique and you’re gonna get a perfect pie crust EVERY single TIME!!!!

All best wishes; enjoy,


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The Way to Cook: Eggs (scrambled)


“The Way to Cook: Eggs (scrambled)”

Is there really any better total protein than the incomparable egg? The debatable answer to that question I will leave to others. I would much prefer to enjoy that wonderful food in a most glorious yet simple way – scrambled! Yes, the basic scrambled egg that we grew up on is both a simple food to make and when made correctly, is glorious on an indulgent level! The absolute first cardinal rule to perfect scrambled eggs is very low heat! You cannot rush and cook wonderful scrambled eggs in a minute or so—just ain’t gonna happen folks! Think eggs; custard; eggs; custard –get the picture— it’s stirring and patience!

Whether I’m having them for breakfast, a light lunch, or my entrée for dinner, it is the technique of preparing them that makes all the difference in the world. In fact, I’ve become so finicky about my eggs that I am not at all hesitant about sending them back for proper preparation and presentation when dining out! So, let me tell you my way of cooking this creamy velvet of a dish.

First and foremost, I do like decadence when it comes to scrambled eggs! I want rich unsalted pure butter in them; I want no whites showing in the finished dish; and I want a small curd that’s oh-so-creamy. (The creaminess is not generated from adding milk; it’s the true creaminess of the egg itself that you want.) The reasons I use unsalted butter are twofold: There’s to be only one person in charge of the seasoning in my kitchen—that would be me, not the maker of the butter; as well as the fact that I like for the richness and quality of the butter to stand on its own!

One final quip before we are off to the kitchen: Unless I am making a sandwich that calls for it, I don’t want a scrambled egg that’s dry or with brown scorch spots as a result of overcooking! My goal every time is a creamy velvet-textured small-curd delight akin to a superb cottage cheese!

So, how do I achieve this end result? Well, as Aunt Emma T and Bunch would tell you: Consistency of technique brings learned perfection! So, let’s go to the kitchen and cook some “learned perfection” of scrambled eggs! (Note: You can read the story of these two fantastic cooks in volume one of the series – “Ham Bones: Memoirs of a Southern Cook!)

First, let’s get three large eggs; pull out a fork from the utensil drawer; a miniature hand-held whisk; a medium-size bowl; a small sauce pan; iodized table salt; and a stick of very high-quality European-style butter! Ah, the anticipation!

Though I keep my eggs refrigerated, I crack them and let them sit in a covered bowl for 20 minutes or so on the kitchen counter before working with them. Immediately afterwards, I turn on my stove to its highest setting and set my sauce pan on it for about 2 minutes—no more than that mind you! This is to temper my pan! Then, I move the pan to another eye on the stove where there is no heat happening; then turn my burner eye down to low! I now return my sauce pan to the burner that’s on low heat and put in two tablespoons of butter!
(Remember, I told you I like decadence in my scrambled eggs; but you can use one tablespoon of butter if you prefer. When I make these eggs for friends who have to watch their cholesterol, I actually use a margarine that is made with olive oil – and I call the finished dish ”Scrambled Eggs a la Olive Grove “– they are divine!)

Now, add to the eggs a liberal pinch of iodized salt (I use about ¼ teaspoons for three large eggs) and with great vigor, whisk the eggs profusely until well scrambled. (Now, now, boys and girls – don’t cheat! I do not want you to pull out your blender and blend the eggs, as blended eggs are not scrambled eggs! If you blend, you will not get the correct texture to which we are striving! Instead, you will get a fluffy soufflé-type omelet of an egg! I love omelet, but that’s another post at a later date—different technique!)

So, now that you’ve done your whole-arm exercise for the day, take a look at your sauce pan. Your butter should have slowly melted; a shallow sea of luscious yellowness with no browned butter. If your butter browned, you do not have your burner low enough. The butter should melt very slowly!

All at once, pour the entire bowl of salted eggs into the melted butter and turn your heat up — ONE notch only! Give the eggs about 30 seconds, and suddenly like a patient parent, use your fork to stir those eggs from center point out until you reach the outer edge of your sauce pan. Continue to do this from center point covering the complete circumference of the pan all of about 5 minutes. Keep stirring – do not let a flat skin set on the bottom of your pan – stir boys and girls, stir!!!

You should now begin to see small curds! Make sure you have the tines of the fork pointed downwards and from the center, start slowly stirring again – eggs will be wet (rather liquid yet) – but, take them off the heat completely and stir once more.  Finally, use the fork to now flip and flop the eggs within the pan then onto the plate and using the fork to finalize your curd size! If you removed the eggs from the heat timely, you will see a plate of soft creamy velvet-textured scrambled eggs that will be a love sonnet for your pallet! Enjoy!

All best wishes for good eating!


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The Way to Cook: Technique is Everything

HamBonesCookingTechniquesSo many times, what promises to be a fantastic dish to serve to one’s dinner guest, ends up being a disappointment. Something just didn’t go right in the preparation, but ya’ just can’t quite put ya’ finger on what went wrong! Over the years, I have found that it’s not so much what ya’ did, but how did ya’ do it!

Anytime I have a conversation about cooking techniques, I always refer readers to the first lesson I was taught on cooking technique – how to measure flour for a cake! That lesson was given to my mother by her sister, a home economist then passed on to me! Though the story is a bit of a comedy, it proves true in the baking world! I tell the story in the first volume of this series of Ham Bones cookbooks, (Memoirs of a Southern Cook).

I’m fielded quite frequently with telephone calls from friends adventuring in the kitchen with some new recipe. They usually want to know how I do a particular task to achieve something that they read in the recipe. As always, I am happy to share my techniques.

A particular feature in my “Ham Bones Blog” will be a frequent feature on cooking techniques. I am calling this feature “The Way to Cook”, with each post being a particular item/ingredient and proper methodology for preparing it for consumption.

In the next few days, be on the lookout for “The Way to Cook: Eggs (scrambled)”

All best wishes for good eating!


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