Want to do something different this 4th of July? How about celebrating with a Southern flair? Check out these recipes provided to Shop Cheap from "Southern Living, Off the Eaten Path." The recipes that follow are unique to the South and can be found "Off the Eaten Path," which is a collection of 70 dives and the recipes that made them famous. Enjoy and Happy Fourth!
Crispy Fried Pickles: This recipe comes from Okie Dokies Smokehouse in Swannanoa, North Carolina.
4 cups dill pickle chips, drained
1 1 ⁄ 2 cups 1.5% low-fat buttermilk
1⁄2 cup Ranch dressing
2 Tbsp. mild barbecue sauce
4 cups all-purpose flour
2 Tbsp. barbecue seasoning
1. Place pickle chips in a large bowl. Pour buttermilk over chips. Cover and chill 1 hour.
2. Meanwhile, stir together the dressing and barbecue sauce in a small bowl. Cover and chill until ready to serve.
3. Pour oil to a depth of 11⁄2 inches into a large deep skillet. Heat over high heat to 375°.
4. Meanwhile, pour pickle mixture through a strainer over a bowl, discarding buttermilk. Whisk together flour and barbecue seasoning in a large bowl until blended.
Cornbread: This recipe is from Southern Hands Family Dining in Collierville, Tennessee.
2 1/3 cups self-rising cornmeal
1⁄3 cup sugar
4 large eggs
1 cup vegetable oil
1⁄2 cup buttermilk
1⁄4 cup unsalted butter, melted
1. Preheat oven to 425°. Combine cornmeal and sugar in a large bowl; make a well in center of mixture.
2. Whisk together eggs and next 3 ingredients; add to dry mixture, whisking until blended. Spoon into a greased (12-cup) muffin pan, filling two-thirds full.
3. Bake at 425° for 15 minutes until golden. Serve warm. Makes 1 dozen.
Steak Salad: We are traveling to Versailles (in Kentucky) for this recipe from the Woodford Reserve Distillery
1⁄2 cup olive oil
2 Tbsp. ketchup
1 Tbsp. bourbon
1 Tbsp. soy sauce
1 tsp. pepper
1⁄2 tsp. salt
2 lb. top sirloin steak
12 small round red potatoes
1 tsp. salt
1 cup broccoli florets
1 cup cherry tomatoes, halved
2⁄3 cup thin red bell pepper strips
2⁄3 cup finely chopped green onions
4 medium carrots, cut thinly into diagonal slices
2 small zucchini, cut into thin strips
1⁄2 cup olive oil
2 Tbsp. finely chopped fresh basil
2 Tbsp. finely chopped fresh fl at-leaf parsley
2 Tbsp. balsamic vinegar
1 Tbsp. capers
1 tsp. Dijon mustard
1⁄2 tsp. salt
1⁄2 tsp. pepper
Dash of sugar
1. Prepare Steak: Stir together first 6 ingredients in an 11- x 7-inch baking dish. Add steak to marinade, turning to coat. Cover and marinate in the refrigerator 45 minutes, turning occasionally.
2. Meanwhile, prepare Vegetables: Bring 2 qt. water, potatoes, and 1 tsp. salt to a boil in a medium. saucepan; reduce heat, and simmer, uncovered, 18 to 20 minutes or until tender, adding vegetables; rinse under cold running water until broccoli is cool. Drain well. Let potatoes cool completely.
3. Meanwhile, prepare Basil Vinaigrette: Whisk together all ingredients in a small bowl. Cover and chill until ready to use.
4. Place potatoes, broccoli, tomatoes, and next 4 ingredients in a large bowl. Cover and chill until ready to use.
5. Coat cold cooking grate of grill with cooking spray, and place on grill. Preheat grill to 350° to 400° (medium-high) heat. Remove steak from marinade, discarding marinade. Place steak on cooking grate, and grill 6 minutes on each side or until a thermometer registers 145° (medium-rare). Transfer steak to a plate; let cool completely. Cut steak into bite-size strips.
6. Add steak to vegetables. Drizzle with Basil Vinaigrette; toss well. Makes 5 to 6 servings.
Portobello Mushrooms and Grilled Shrimp on Focaccia with Goat Cheese Spread: This can serve as an alternative to burgers and dogs on the Fourth. The recipe comes from Roz's Mill Cafe in Pawleys Island, South Carolina.
2 Tbsp. olive oil, divided
2 tsp. hoisin sauce
2 tsp. soy sauce
3 garlic cloves, divided
12 large raw shrimp, peeled and deveined
1⁄4 cup (1 oz.) crumbled goat cheese, softened
2 Tbsp. sour cream
1⁄4 tsp. salt
1⁄4 tsp. freshly ground pepper
2 (4-inch) portobello caps
1⁄4 tsp. garlic salt
1 (12-oz.) herbed focaccia loaf, split and toasted
2 cups fresh baby spinach
1. Preheat grill to 350° to 400° (medium-high) heat. Combine 1 Tbsp. oil, hoisin sauce, soy sauce, and 2 garlic cloves, minced, in a medium bowl. Add shrimp, tossing to coat. Cover and chill 30 minutes. Remove shrimp from marinade, discarding marinade.
2. Meanwhile, mince remaining garlic clove. Stir together minced garlic, goat cheese, and next 3 ingredients. Set aside.
3. Brush remaining Tbsp. oil on tops of Portobello caps; sprinkle with garlic salt. Grill caps, covered with grill lid, 4 minutes on each side or until tender; cut into thin slices. Grill shrimp 2 minutes on each side or until done.
4. Spread reserved goat cheese mixture on cut sides of focaccia. Top bottom half of focaccia with mushroom caps, shrimp, spinach, and bread top. Cut sandwich into 4 wedges. Makes 4 servings.
Strawberry-Rhubarb Pie: And finally - dessert. This tasty pie comes from The Ham Shoppe in Valle Crucis, North Carolina
1 cup sugar
5 Tbsp. cornstarch
1⁄4 tsp. ground nutmeg
3 cups fresh or frozen rhubarb slices, thawed
2 cups sliced fresh strawberries
1⁄2 (14.1-oz.) package refrigerated piecrusts
2 Tbsp. butter, cut into small pieces
1 large egg, beaten
1. Preheat oven to 350°. Whisk together first 3 ingredients in a large bowl until blended. Add rhubarb and strawberries, tossing to coat. Set aside.
2. Fit piecrust into a 9-inch pie plate according to package directions; fold edges under, and crimp. Spoon rhubarb mixture into prepared crust; dot with butter. Brush edges of crust with beaten egg.
3. Bake at 350° for 1 hour. Let cool completely on a wire rack. Makes 8 servings.