Sunday breakfast

November 7, 2010

Fried Apples

Most Sunday breakfasts are some version of a pork gravy. Biscuits and ham or biscuits and sausage gravy, either way to make it a proper Sunday breakfast you need a little something extra on the side. And that something extra should be fried apples.

They’re similar to the apples you toss into a pie crust, only you cook them on the stove and there is no crust. They come out gooey and candy-like, a perfect treat for your Sunday morning. Or evening — they are also great with pork chops for dinner. (more…)

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Ooey, gooey, yummy-in-your-tummy stickies

October 17, 2010


Over a week ago I got back from Tennessee and promised you a Southern breakfast favorite, at least in my house, stickies. The old hard drive bit the dust, I went into a period of mourning, but I’ve finally snapped out of it and decided to get back on the horse, so to speak.

When I was a kid, I would get so excited by these. They’re not all that extravagant — just a way to use up all of your scrap biscuit dough, so they’re rather frugal. (more…)

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Country Ham: A Southern Delicacy

September 5, 2010

Country Ham

Country ham is a staple breakfast food in the South. It is such a staple, that the thought never crossed my mind that it might not be a universal breakfast food. Oh how my world was rocked on my first visit to Kansas City.

Growing up in Johnson City, Tennessee, Saturday and Sunday morning breakfast meant heading to Hardee’s or your local gas station if you were in a hurry and didn’t want to cook. And that meant biscuits – for me, a ham biscuit and a sausage biscuit – hashrounds if we were at Hardee’s, and an orange juice or occasionally a coke, if I could get away with it. The ham biscuit was awesome – salty country ham, oozing it’s grease into the fluffy biscuit, wrapped in a paper wrapper, hot and just waiting to be eaten.

So imagine my surprise the first time I get a ham biscuit at Hardee’s in Kansas City. I bite into it, and… deli ham??!! What the heck was this? Fast forward 14 years, and every time I leave Tennessee to head back to California, there are a few vacuum-sealed ham steaks stuffed in my luggage, no doubt puzzling the TSA when they search it. If you don’t head to the South frequently, you can also purchase these vacuum-sealed packages (or a whole ham) online.

Once I get home, I freeze the steaks, and pull them out on Saturdays or Sundays, when I’m ready for a good, hearty Southern breakfast. (more…)