Modern Southern Cook

As summer approaches, picnic and cookout season begins to crank into full swing. Here in the South, no matter if you are grilling chicken, burgers, or even having a pig-picking, a large pot of sweet baked beans is a must. This weekend, I wanted to create a variation on the classic baked bean and create a simple, slow-cooked version that was less sweet and more savory. These beans turned out wonderful! The pale ale adds a subtle undertone in the background without overpowering the savory flavor. The ease of this recipe also allows you to set the slow cooker to low and leave it without worries. 1 Pound Ground Beef 1/4 Cup Green Pepper, Chopped 1/2 Cup Yellow Onion, Chopped 1 Clove Garlic, Minced 30 Ounces Pork-N-Beans 3/4 Cup Pale Ale 6 Tablespoons Light Brown Sugar 1/2 teaspoon Cumin 1 1/2 teaspoons Salt 1/2 teaspoon Black Pepper 2 Tablespoons Mustard 3 Tablespoons Ketchup 1. Brown the beef over medium heat with the green pepper, onion, and garlic. 2. O

With Spring in the air, everything is starting to come to life. During this time of year, the farm fresh products are beginning to be available. We are lucky enough to have farm fresh eggs available to us at various times during the year. The only issue is that some weeks you end up with an overabundance and have to figure out something to do with them. This week's solution was a glorious Cream Cheese Lemon Pound Cake. As you already know, pound cake is a Southern staple and a favorite on the site. My grandmother made the absolute best pound cake and I have used her recipe to develop several different varieties. The lemon pound cake was developed for my husband who prefers a little tart flavor in this Southern treat. The cream cheese was a last minute switch for me. I was afraid the normal stick of butter addition would overwhelm the lemon flavor, so I opted instead for the use of cream cheese. The result was a delicious, moist pound cake with a crisp lemon finish, perfect for