Every Sunday this summer (barring the weekend of the Jazz & Rib Fest) has been occupied with what has quickly become my favorite summer event – the Goodale Park Music Series. Live music every week. Sitting in the shade on the lawn near the gazebo at Goodale Park just taking it all in. A different food blogger hosting a community potluck every week. For the grand ‘ole price of…free!
The host of this particular week was Lisa the Waitress, from the blog Restaurant Widow. The theme was Southern food, and everyone definitely came through with some awesome Southern-inspired dishes. Excuse the blurriness of the pictures, the lens got smudged and I didn’t notice until I got home and looked at the pictures.
Lisa made a huge pan of shrimp and grits – one of my favorite Low Country dishes…
We made a big old container of Sweet Tea, made the traditional way with Luzianne jumbo tea bags.
Luzianne Authentic Sweet Tea
1 gallon of cold water
4 Family-Size Luzianne Tea Bags
2 cups granulated sugar
Lemon slices and mint sprigs for garnish
In a large pot bring 1 quart of water to a boil. Remove from heat and insert tea bags. Cover and allow tea to steep 3–5 minutes.
Remove tea bags. Pour tea into heat-proof container. Add sugar. Stir till dissolved. Add remaining 3 quarts of water and stir.
Serve over ice; garnish with lemon slices and mint sprig.
We also made a batch of collard greens with smoked pork neck bones from Thurn’s….
Greens (Soul Food Style)
Several bunches of greens (collards, mustard, turnip, kale, whatever), stems removed, cleaned, and sliced
2 ham hocks or shanks
1 onions, sliced
Splash of vinegar
Hot sauce, to taste
In a large pot of water, cook hocks for several hours, or until the meat starts falling off the bones. Throw in greens, onions, vinegar and hot sauce, and simmer until tender. Serve with additional hot sauce if desired.
Feeling inspired by the theme, we also made a peach cobbler, one of our favorite Southern desserts…
recipe courtesy PickYourOwn.org
½ cup (1 stick) unsalted butter
1 cup granulated sugar or Splenda (sucralose)
1 cup all purpose flour (white, mixed grain or whole wheat works fine)
1 Tablespoon baking powder
¾ cup milk (low-fat or non-fat are fine)
3 cups sliced fresh peaches, peeled or skins left on
½ cup firmly packed brown sugar
½ teaspoon cinnamon
Preheat the oven and prepare the peaches
Preheat oven to 350°F (175 C). Wash, peel and slice the peaches. You can slice them thin or thick as you prefer! Note: you can dunk the peaches in boiling water for 45 seconds, then into ice water, and the skins will usually slide right off.
Melt the stick of butter in a medium sauté pan over medium-high heat until it bubbles and turns golden-brown. Be careful: it will burn quickly and easily!
Pour the butter into an 8-inch square baking dish.
In a medium bowl, stir together the 1 cup sugar (or Splenda, or blend), the 1 cup flour, 1 tablespoon baking powder, 1/2 teaspoon cinnamon and 3/4 cup milk.
Pour the batter on top of the melted butter. Do not stir.
Without mixing, arrange the peaches evenly on top of the batter. Evenly sprinkle the brown sugar over the cobbler.
Bake the cobbler for 40 to 45 minutes at 350 F (175 C), until the top turns golden brown. The batter will migrate from the bottom of the pan to cover the peach slices partially.
Serve warm or at room temperature; preferably with peach ice cream. Yield 6 to 8 servings.
While filling ourselves up on tasty food, we enjoyed the sounds of the Mooncussers. If memory serves right, they split their time with another act, which I unfortunately didn’t get the name of…
Check out the spread of goodies.
I think the series gets better and better every week. Stay tuned for updates on the other shows we’ve been to.