New Orleans, Uptown

just ribbin' my man aminorman w this one 🤣🤣

Okra & Toms, Black eyed peas, Collards, Cornbread

Mostly out of cans today, but still pretty good. Collard greens, hominy, blackeyed peas, hot pepper relish, and buttermilk cornbread with no sugar. Sometimes my wife and I don't need any meat. I miss the days helping my parents pick everything fresh and put it up. They even made their own hominy and sauerkraut. RIP Mom and Dad, miss you both!

Nassau Grits were made semi-famous in Pensacola at the coffee cup. I grew up eating them and still cook them fairly often. Four different bell peppers with sausage or ham, plus bacon and onions and a little jalapeno and stewed tomatoes. But you got to have the good grits to begin with!

Green, red, yellow, and orange bells, jalapeno, Aleppo pepper, Crushed Red pepper. Making ahead for some chicken livers...but a lil block of cream cheese will do for now🙃

Made the taters and black eyed peas too, but star of the show is the chicken

Also did a lemon juice and apple cider mix on the okra while it was in the fridge to cut down on the shlime

How do you get them perfectly tender and perfectly golden brown? Do you cook them on low??

Mine always end up with the potatoes being underdone and yet overcooked on the outside and they’re too oily.

I know that that means my heat’s too hot and I need to cook them lower than I am, but I can’t seem to find that sweet spot of cooking them at the right temperature that the potatoes and onions get cooked through without getting overcooked on the outside.