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Delicious Miss Brown

Delicious Miss Brown

#DeliciousMissBrown Sunday 11a|10c

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On Fridays, there's a good chance you'll find fried fish on my dinner table. This recipe uses whole snapper, but it's nothing to get intimidated about. Have your fishmonger clean the fish for you, then fry the fish in hot oil as you would fish fillets. Once the fish flakes with a fork, it's ready. Look for the Jamaican all-purpose seasoning online if you can't find it in the international section of your grocery store.

Fried Whole Snapper with Creole Gravy

Recipe courtesy of Kardea Brown

You know your girl loves mac 'n' cheese, so I decided to whip my mac 'n' cheese recipe into something a little more festive: mac 'n' cheese balls. They may seem tricky to make, but believe me, they're easy. All you do is chill the mac 'n' cheese, scoop it into balls, roll it in some panko breadcrumbs, and then fry them up. They're so ooey gooey and delicious.

Fried Mac 'n' Cheese Bites

Recipe courtesy of Kardea Brown

In the South, any kind of vegetable side dish can be called a salad. We like to say that if you add mayonnaise and celery to something, you've got a salad. While this "salad" has neither mayo nor celery, it can be served cold or hot, so I think that counts, right? Sweet summer corn is sautéed with pork belly, red onion, bell pepper and tomatoes for a colorful and savory side.

Fried Skillet Corn Salad

Recipe courtesy of Kardea Brown

Fried pickles are the perfect snack to me—they're crispy, salty and tangy. I like to dip these in my homemade chipotle ranch dressing. They're so good!

Fried Pickles with Chipotle Ranch

Recipe courtesy of Kardea Brown

You could hand me a giant tray of fried okra and sweet, local Charleston shrimp and I would be just fine, but let’s take it further. This po’boy with a tangy remoulade is the sandwich of my Low Country dreams. Cousins, there’s nothing better.

Fried Shrimp and Okra Po'Boys

Recipe courtesy of Kardea Brown

Okay guys. This recipe is one you're going to want to bookmark. Think arancini (risotto balls filled with cheese, rolled in panko and then deep-fried), but a dessert version. I take my favorite Carolina Gold rice and make it into rice pudding. Then, after it's had a chance to set up in the fridge, I surround miniature caramels with the rice pudding, roll it into balls and then in panko. The balls are also deep-fried, then served with chocolate sauce and apricot preserves.

Rice Pudding Balls

Recipe courtesy of Kardea Brown

Cabbage is a staple in Gullah cooking, and there's so much more you can do with it than just coleslaw. This simple sauteed cabbage dish is one of my favorite ways to prepare the vegetable, and it's great with just about any protein. Better yet, it's a great dish to serve a large crowd.

Fried Cabbage with Carrots and Peppers

Recipe courtesy of Kardea Brown

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Fried Fish with Dill Tartar Sauce

Recipe courtesy of Kardea Brown

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Fried Pork Chops with Homemade Table Gravy

Recipe courtesy of Kardea Brown

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Fried Green Tomatoes with Spicy Ranch Dressing

Recipe courtesy of Kardea Brown

This recipe may seem to have many components, but let me tell you: it's so worth it! The crunchy peanut-coated chicken gets a hint of spiciness from the hot pepper jelly. Paired with a tangy, cool vegetable salad to tame the heat, it's a match made in heaven.

Fried Peanut-Crusted Chicken Sandwiches

Recipe courtesy of Kardea Brown

Scalloped potatoes are the ultimate comfort food for me, so I thought, "Why not stuff some chicken with scalloped potatoes?" It is almost like an all-in-one dinner. After one bite, I bet you'll have that ah-ha moment too.

Scalloped Potato-Stuffed Chicken

Recipe courtesy of Kardea Brown

These green beans couldn't be easier. Made in my favorite cast-iron skillet, they're seasoned with lemon zest and juice, garlic and Parmesan.

Skillet Green Beans

Recipe courtesy of Kardea Brown

unknown

Fried Chicken Po' Boys

Recipe courtesy of Kardea Brown

Skillet dishes are the cornerstone of Gullah cooking, and these lima beans are made in my favorite skillet—cast-iron. Instead of simmering the lima beans for hours and hours, I've added a fresh take to the traditional Lowcountry side dish by adding bell peppers and tomatoes.

Skillet Lima Beans

Recipe courtesy of Kardea Brown

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