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From Serious Eats

Cook the Book: 'Simple Fresh Southern'

It's a toss up between cornbread dressing and sweet potato casserole. However, I just had a baked sweet potato with molasses pecan butter at a restaurant, and that may be a new addition to this year's Thanksgiving table.

From Serious Eats

Cook the Book: 'Zingerman's Guide to Better Bacon'

I love bacon because it can be the star of a recipe or a wonderful supporting flavor. It also stands alone so well, especially stolen off the cookie sheet after my fiance has oven-cooked a pound of it.

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How to get the best out of a whole roasted pig?

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Weather Emergency Meals

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A conundrum with dates

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Recent Comments | Response to Comments

From Serious Eats

Cook the Book: 'Simple Fresh Southern'

It's a toss up between cornbread dressing and sweet potato casserole. However, I just had a baked sweet potato with molasses pecan butter at a restaurant, and that may be a new addition to this year's Thanksgiving table.

From Serious Eats

Cook the Book: 'Zingerman's Guide to Better Bacon'

I love bacon because it can be the star of a recipe or a wonderful supporting flavor. It also stands alone so well, especially stolen off the cookie sheet after my fiance has oven-cooked a pound of it.

From Serious Eats

Cook the Book: 'Canal House Cooking, Vol. 1'

Sliced tomatoes in any form: a little salt, some balsamic vinegar, mozzarella... whatever is handy and tasty!

From Talk

Northern New Mexico

If Roberto's is open in Taos, it has great New Mexican food. Also, for a darned good burger, Blake's Lotaburger's green chile cheeseburger makes a great picnic lunch if the weather is nice.

From Talk

How to get the best out of a whole roasted pig?

I have saved many of the bones and some of the skin to make stock. I'm loving the idea of Tex Mex rice.That sounds so tasty and easy. Thanks for the suggestions!

From Serious Eats

Cook the Book: 'L.A.'s Original Farmers Market Cookbook'

My favorite vendor in Savannah is probably the herb lady, but I'm also a sucker for the farm-fresh eggs of Adcote Farms!

From Serious Eats

Cook the Book: 'Rustic Fruit Desserts'

Huckleberry cobbler made from fresh huckleberries purchased at a Montana farmer's market. Blueberries will do if I'm too far away from huckleberry country, as I am most years.

From Serious Eats

Cook the Book: 'Endangered Recipes' by Lari Robling

Tomato aspic, as made by my grandmother. It was also available at a cafeteria that was a family favorite, so I could frequently get my jellied tomato goodness with a dollop of mayonnaise. I never see it out anymore, despite still living in the South, but I have made it before!

From Serious Eats

Cook the Book: Eugenia Bone's 'Well-Preserved'

To capture tomatoes at the peak of their ripeness would be delightful!

From Serious Eats

Cook the Book: 'Real Cajun'

Dipping the corner of the tortilla chip into the salsa bowl each time we went out for Tex Mex. I wanted the salsa so badly, but it was just too hot for my young taste buds. Now when I visit my father, we often have to ask for a second bowl of salsa so we don't have to fight over it!

From Serious Eats

Cook the Book: 'Food Matters: A Guide to Conscious Eating'

I've been focusing on simple meals cooked with good ingredients. Last night, it was a a simple piece of fish with sides of kale, broccoli, and potatoes. Everything was flavorful, simple to prepare, and one of the most satisfying meals I've had in a while. I enjoy trying Mark Bittman's recipes from his column and his blog.

From Serious Eats

Cook the Book: 'Almost Meatless'

Spanish tortilla de patata. Onions, potatoes, olive oil, salt, pepper, and eggs. What could be simpler? It makes a great dinner and a great sandwich when between two pieces of crusty bread.

From Talk

Valentine's Night Dinner: Eating In or Out?

My fiance and I started the tradition a couple years ago of going to 24-hour diners for our Valentine's Day dinner. Greasy breakfast for dinner is a fun treat, and we never have to worry about reservations!

From Serious Eats

Seriously Delicious Holiday Food Giveaway: Russ & Daughters

Bagel and lox... I think I know what I want for breakfast tomorrow!

From Serious Eats

Seriously Delicious Holiday Giveaway: Zingerman's Praise the Lard Gift Box

Oh, there are so many fond pork memories! I think one of my best moments was serving bacon brittle at our Super Bowl party last year. People were rather suspicious at first, but they couldn't stop eating it.

From Serious Eats

Cook the Book: 'The Bon Appétit Fast Easy Fresh Cookbook'

Grape tomatoes roasted with olive oil, salt and pepper, tossed with pasta. Top with some good Parmesan, and it's a fast, satisfying meal.

From Serious Eats

50 Homemade Holiday Gift Ideas

On Friday, I decided to make gift boxes for my friends across the country: 4 types of cookies, Alton Brown's hot cocoa mix, homemade marshmallows, rosemary salt, and bath salts. I think I may be nuts, trying to do this at the last minute!

From Serious Eats

Seriously Delicious Holiday Giveaway: Southside Market Sausage

When I'm lucky enough to be near there, City Market in Luling, TX. For local barbeque, I like the Smoke Station here in Savannah.

From Serious Eats

Seriously Delicious Holiday Food Giveaway: Russ & Daughters

Anything with lox. I'll even eat the stuff on the mediocre bagels we've got in my neck of the woods!

From Serious Eats

Cook the Book: 'Simple Fresh Southern'

I have made my great grandmother's carrot and zucchini o-shaped loaf for my in-laws for the past three years. I surround the loaf with and put in the middle tons of roasted broccoli - definitely a crowd pleaser, as it goes fantastic with the turkey and mashed potatoes and all the other classic sides!

From Serious Eats

Cook the Book: 'Simple Fresh Southern'

Mashed potatos and gravy, just not Thanksgiving without this side.

From Serious Eats

Cook the Book: 'Simple Fresh Southern'

Impossible to have just one, so the two would be cornbread dressing and Emmitt Smith's Sweet Potatoe Casserole.

From Serious Eats

Cook the Book: 'Simple Fresh Southern'

Cornbread stuffing with cranberry sauce! LOVE it!

From Serious Eats

Cook the Book: 'Simple Fresh Southern'

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From Serious Eats

Cook the Book: 'Simple Fresh Southern'

Stuffing, stuffing, stuffing. Love stuffing. Unless you count pie as a side.

From Serious Eats

Cook the Book: 'Simple Fresh Southern'

My favorite "side" is the nut bread that my mother used to make for her entire married life. She found the recipe in a newspaper in 1948. It is chock-full of walnuts! Thanks!

From Serious Eats

Cook the Book: 'Simple Fresh Southern'

My favorite side is green bean casserole... geez will my boyfriends family have this? Eeek!

From Serious Eats

Cook the Book: 'Simple Fresh Southern'

the gravy, we make ours with lots of giblets and sliced hard boiled eggs

From Serious Eats

Cook the Book: 'Simple Fresh Southern'

Mashed Potatoes is my favorite. garrettsambo@aol.com

From Serious Eats

Cook the Book: 'Simple Fresh Southern'

My fav side is the wonderful tasting cranberry sauce

From Serious Eats

Cook the Book: 'Simple Fresh Southern'

I love the sweet potatoes topped with toasted marshmallows.

Recent Posts

From Talk

How to get the best out of a whole roasted pig?

From Talk

Weather Emergency Meals

From Talk

A conundrum with dates

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