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The Hatfields and McCoys Good Eats Recipes!

The Hatfields and McCoys Good Eats Recipes!
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I really got into watching the History Channel’s mini-series ‘The Hatfields and McCoys’ starring Kevin Costner.  I’m not going to repeat on this post what I’ve already written on another post, so swing by there and get some of the background on the most famous family feud in America’s history.  I’ve even done a quick video of the West Virginia food I cooked!  Ally’s Hatfields and McCoys Good Eats!   You’ll like the music…one minute of stompin’ your feet and yeeehawin’, and you’ll wish you were fillin’ your plate with these yummy vittles!  ~Video of Eats!

 

 

 

 

 

 

 

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All of the Recipes serve about:  4-6  (well, unless ya got big appetites and eaters like in my house!)

 

 

 

 

 

 

 

 

Green Onions

Slice off bottoms (roots) and trip green top slightly.  Rinse and drain.  Done.

Beans

1 lb of beans (can be pinto, baby limas, 16 bean, navy, great northern, whatever)

1 ham hock

48 ounces chicken broth (and water as needed)

2 bay leaves

½ cup each of ground (food processor) fresh carrots, celery and onions

1 tsp sea salt

1 tsp fresh ground pepper

½ tsp red chili pepper flakes

What you do:

Rinse and clean beans.  Put in a heavy pot, add ham hock, half the broth, the carrots/celery and onions, salt and pepper.  Bring to roaring boil uncovered and cook for about 30 minutes adding water as needed.  Reduce heat to medium low, cover, add more broth and cook another 2-3 hours adding water/broth occasionally.  Beans should begin to get tender and broth should begin to get  thicker.  Careful not to let broth/water get too low or your beans will start burning.  Stir on occasion.

 

 

 

 

 

 

 

 

‘Taters

Preheat oven to 425

4-6 medium to large potatoes with skins on (washed and cleaned)

2 sweet onions

Cooking spray

Sea Salt

Fresh ground pepper

What you do:

Cut potatoes and onions into pieces.  Lay on parchment paper lined cookie sheet.  Spray well with cooking spray (i.e., canola).  Salt and pepper.  Toss with hands.  Bake in preheated 425 oven about 25 minutes or until tender.  Turn broiler on for 2-3 minutes to crisp/toast the tops of the potatoes.  Remove and serve.

 

 

 

 

 

 

 

 

Greens

2 bunches (or 8-10 cups) of greens (can be kale, turnips, collards, chard, etc.) washed and chopped into small pieces

4 slices of bacon fried (remove bacon and leave drippings in skillet)

3 tbl butter

1/3 cup chicken broth

1 tsp sea salt

1 tsp fresh ground pepper

1 tsp red chili pepper flakes

What you do:

In a heavy large skillet over medium high heat combine bacon drippings and butter (melt).  Add greens a few cups at a time and toss coating with drippings.  Add chicken broth, salt pepper and pepper flakes.  Using tongs toss and coat well.  Reduce heat to medium low, cover and cook about 30-45 minutes or until the greens are tender.

 

 

 

 

 

 

Pork Loins

6-8 pork loins (or pork chops…your choice)

3 tbl canola oil

Sea Salt

Fresh ground pepper

2 tbl berbere

Jar of BBQ Sauce (your favorite)

What you do:

Coat pork well with salt, pepper and berbere.  In a heavy (preferably cast iron) skillet over medium high heat, add oil and heat.  Add several pieces of pork at a time and pan sear until golden brown each side (about 2 minutes each side).  Reduce heat to medium low and continue to cook each side about 5-7 minutes each.  Reduce heat to low, cover and let simmer another 15+ minutes or until done (this will vary depending upon the thickness of the pork cuts).

 

 

 

 

 

 

 

 

Cornbread

Makes: One approximate 7-9” cast iron skillet (larger skillet means thinner crispier cornbread)

Preheat oven to 425

1 1/3 cups self-rising white cornmeal (if you can get either Martha White, White Lily or TendaBake…bingo!)

1 1/3 cup buttermilk

¼ cup sweet milk

3 tbl butter

What you do:

Using Crisco coat well the cast iron skillet.  Set aside.  In a mixing bowl, combine the cornmeal, buttermilk, and blend, add the sweet milk and blend.  The batter should be like a cake batter consistency, somewhat thick.

Bake in a preheated (hot) 425 degree oven until the cornbread starts to separate from the sides and there are some ‘cracks’ on top.  Remove, take a butter knife and edge around the perimeter to ensure an easy release, then flip out upside down.  Let rest a few minutes, then flip over and slather top with butter.  Slice and serve immediately.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

©2012 Alice D’Antoni Phillips  Ally’s Kitchen

Comments

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3 thoughts on “The Hatfields and McCoys Good Eats Recipes!

  1. scott egan

    Wow…loved the Hatfields and McCoys too, but never would have thought of this! Brava!

  2. Terra

    My hubby just watched the series too, he said it was excellent! What a fun spread, and sounds perfect for this fun series:-) Looks DELISH! Hugs, Terra

    1. Ally Post author

      Oh, Terra, thank you! It was delicious, and you must get the series and watch it…will be great on a rainy afternoon!! xo :) ally

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