In the South, porches are a year-round extension of our homes. We are fortunate to be able to utilize and be outside most every day. Sometimes it is a little warm and we may need a fan. Sometimes it is a little cool, and we may need a firepit. Oftentimes, it is a little “buggy” and we need mosquito spray, but porches are an extra party room and the perfect place for a picnic dinner.
We are fortunate to have a patio off the back of our house and a nice front porch. We utilize both but I realized that we use them for different social occasions. Our front porch is open and inviting and when we hang out there, we have been known to invite the occasional passer-by to join us. The back patio is often where we enjoy a sit-down dinner in a more private gathering.
I fondly recall that during covid lockdowns we would sit on the front porch, desperate for any interaction with people other than the ones in our home. Occasionally, our sweet neighbors across the street would be sitting in their yard as well. We could toast a glass of wine from across the street and keep socially distanced, and they would ring the 6 o’clock bell in support of all the frontline workers.
We would have front porch coffee conversations and named all the people who would walk by our house. There was a man that was dressed in all black and jogged every day. We called him the “Johnny Cash Jogger.” There was the friendly lady with a mixed breed dog that looked almost exactly like ours. We named her the “Brown Lucky Walker.” I cannot leave out the precious couple that held hands as they walked. We called them “The Lovebirds.” “The Sporty Family” would ride, jog, or skate by almost every day. Everybody had a name and we had so much fun trying to figure out who they were and the story of their lives. Remember it was covid, and we were all desperate for any entertainment.
Front porches, allow you to see what is going on in the world. A back porch is different. It is normally much more private. Some back porches include a couch and a big TV or a fireplace. I am sure this porch would provide a great place for a nap or to watch a movie. We strung up those cute patio lights on our back porch, and it has become a wonderful place for a quite meal or small dinner party.
Several years ago, I read a wonderful book, about a lady who decided to put a picnic table in her front yard. She painted the table bright red and every single Sunday she had a picnic dinner and invited her neighborhood to join her family for dinner. These dinners grew and soon most of her neighborhood was joining them on Sunday evening for a time of fun and fellowship.
Whether you have a front porch or back porch, or just a front yard, plan to use them to host a picnic sometime soon. We can show off our Mississippi hospitality all year long. The meal does not need to be fancy or complicated. Feel free to move your grill around to the front yard and cook hotdogs or hamburgers. I promise that smell would have neighbors coming from miles around.
Grilled Pork Tenderloin
This pork tenderloin recipe was shared with me by Danelle Garraway and is one of the best picnic or party foods. It is easy to prepare and whether you grill, smoke or bake the pork it will be delicious as long as you remember NOT to overcook it and allow it to rest before slicing. Pork should be slightly pale pink in the center and register 160 degrees with a meat thermometer. When it is overcooked, the meat becomes tough and dry.
1 - 1/2 cup bottled marinade, I like Allegro
1/2 cup olive oil
3 tablespoons Worcestershire sauce
1/2 cup of maple syrup or any other kind of syrup you like. Honey will work, too.
2 tablespoons red wine vinegar
2 teaspoons Tony Chachere creole seasoning
1 teaspoon Greek seasoning
5 cloves, fresh garlic, smashed
salt and pepper
2-4 pork tenderloins, trimmed of the silver skin and any membrane
Mix all ingredients and marinate meat overnight. Turning several times.
Before grilling remove meat from refrigerator and allow to sit in marinade at room temperature for about 30 minutes to one hour. Turn grill on high and allow to preheat.
When ready to cook, turn half the grill on low heat. Remove meat from marinade, reserving marinade, and cook pork on high heat for about five to eight minutes per side. Meanwhile, heat marinade in saucepan or in the microwave until it has boiled for at least five minutes.
Turn pork several times, and when meat becomes somewhat firm put on the low side and cook for about 10 to 15 minutes. Basing every five minutes with a reserve marinade. If using an instant read meat thermometer, cook until 150 and the internal temperature will rise a little after you remove it from the grill.
Remove meat from grill and allow to rest at least 10 minutes before slicing and serving. Feel free to drizzle a little of the reserved marinade over meat before serving.
Picnic Chicken
This recipe was first shared with me by Shelia Bryson at a local fundraising planning meeting. I have enjoyed it ever since.
4 chicken breasts, cooked and cut into 1-inch cubes
2 fresh tomatoes, diced
2 unpeeled cucumbers, diced
1 small purple onion, thinly sliced or chopped
1/2 cup canola oil
1/4 cup apple cider vinegar
1 teaspoon salt
1 teaspoon curry powder
1/2 teaspoon black pepper
Combine cooked chicken, tomatoes, cucumbers, and onion in a bowl. Mix remaining ingredients together and pour over chicken. Toss, cover and keep in the refrigerator for at least 24 hours. Serve cold.
Eric’s Baked Beans
Friend and neighbor Eric Dyess makes the best baked beans I have ever tasted. Hands down, they are delicious. He often brings them for neighborhood cookouts. Traditionally, these are considered a side dish but Eric adds a lot of ground meat. He says that is the key to the popularity of his dish and I estimated that the meat to bean ratio is one pound of meat to one large can of beans. All I know is that I can make a meal out of these baked beans.
I added a few slices of jalapeno to the top of mine before baking to add a spicier flavor. Also, at a recent neighborhood picnic, a friend discovered that if you top the baked beans with some of the spicy slaw (next recipe), you have a “rock star” combination.
1 tablespoon oil or bacon grease
1 large onion, chopped
1 bell pepper, chopped
3 pounds lean ground beef
1 bottle of your preferred barbecue sauce
1/2 cup pancake syrup
1/2 cup brown sugar
1/2 cup yellow mustard
3 large cans baked beans, Eric uses Bush’s brand
10 jalapeno slices, optional
Sauté first four ingredients until meat is done. Drain any fat but you should not have much. Mix all ingredients with sautéed meat and vegetables and bake in a well-greased dish for 1 1/2 hours at about 350 degrees.
Nashville Hot Slaw
I found this recipe in the newspaper some time ago and it was a homemade version of the slaw from a restaurant in Florence, Ala. called Bunyans. The first time I made this slaw, it was a big hit and was asked to make it again the following day. It is rather spicy and is very good served on top of a pulled pork sandwich. It is also great on hotdogs and is a perfect side for a picnic. Plan to make the dressing the a few days before and the slaw needs to “pickle” at lease 24 hours for the best flavor.
2 cups shredded or grated green cabbage
2 tablespoons finely grated carrot
1 tablespoon finely grated onion
1 tablespoon finely grated green pepper
1/4 teaspoon paprika
1/2 - 1 teaspoon cayenne pepper
1/2 teaspoon salt
1/4 cup sugar
1 tablespoon Louisiana hot sauce, more if you would like it, spicier
2 tablespoons ketchup
4 tablespoons yellow mustard
1/4 cup white vinegar
1/4 cup apple cider vinegar
Mix, cabbage, carrots, onion, and bell pepper in a large bowl. Separately, combine paprika, cayenne pepper, salt, and sugar. Blend well and stir in hot sauce, ketchup, and mustard into the dry ingredients until well blended and forms a paste. Stir in the vinegar a little bit at a time to avoid any clumping.
In a medium size sauce pan, heat this mixture to a simmer stirring occasionally for about three minutes. Remove from heat and allow to cool. The dressing can be prepared several days ahead and stored in the refrigerator.
Pour the cold dressing over the vegetables and stir well. Cover and refrigerate for a minimum of 24 hours.
Southwestern Rice Salad
I made this salad as a vegetarian option for our Easter lunch and it was a big hit with all the guests. Very easy to prepare and it can be served cold or at room temperature. I mixed everything except the tomatoes the day before so the rice could absorb some of the flavors. I tossed in the chopped tomatoes just before serving.
For the dressing:
1 cup store-bought, olive oil and vinegar dressing (I used Newman’s Own)
1/4 cup red wine vinegar
3 tablespoons chopped chipotle chilies in adobo sauce
Juice of 1 lime
1 tablespoon ground cumin
2 teaspoon salt
For the salad:
3 regular size cans of black beans, rinsed and drained
4 regular size, cans of whole kernel, drained
3 cups cooked rice any variety
1/4 cup finely chopped red onion
1/2 cup finely chopped green onion
1/2 cup chopped cilantro
2 tomatoes, chopped
Mix dressing ingredients in a bowl or jar. In a large bowl, mix salad ingredients, except tomatoes, and add the salad dressing. Store in the refrigerator, at least one hour or the day before serving the salad. Add the chopped tomatoes immediately before serving and garnish with lime wedges and additional fresh cilantro, if desired.
Hoagie Dip Pasta Salad
I have celebrated the recipes that Maggie Waddell has shared with me over the years, but this may be my favorite and most used. I believe it was her Italian grandfather’s recipe, and the simple yet delicious dressing will steal the show.
Dressing:
1/2 cup olive oil
2 to 3 heaping tablespoons mayonnaise
1/4 teaspoon dried oregano
1/2 teaspoon garlic powder
1/2 teaspoon red pepper flakes
2 tablespoons red wine vinegar
Salt and pepper to taste
Mix all ingredients for the dressing and store overnight in the refrigerator.
To assemble pasta salad, combine:
1/4 pound each: chopped deli ham, salami, pepperoni, provolone cheese, and white American cheese
1 small red onion, diced
1 large tomato, chopped
1 small can sliced black olives, drained
1 jar of marinated artichoke hearts, drained
1 cup mild sliced salad peppers, drained
1 bag tri-colored bowtie pasta, cooked al dente and cooled
Combine remaining ingredients in a large bowl and toss with dressing. Add more olive oil if mixture is too thick. Serve pasta over a bed of shredded lettuce.
*You can omit pasta and lettuce and serve mixture as a dip.
Instagram’s Simple Peasant Bread
A lot of people do not think they can make homemade bread. This recipe is easy and the results are delicious. I think one of the keys is to HEAVILY butter the baking dish. All that good buttery flavor cooks into the bread.
Mix:
4 cups flour
2 teaspoons each: yeast, salt, and sugar
2 cups very warm water
2- 4 tablespoons butter, softened
Stir all ingredients except butter until well combined and cover. Allow to rise at least an hour.
Heavily butter a six-quart oven proof pot such as a Le Creuset. Deflate the dough and place in pot turning to coat with butter. If desired, top with any seed or herbs that you would like (I have used flax seeds, oatmeal, pumpkin seeds, sunflower seeds, sesame seeds and any combination that you would like) and allow to rise again for about 30 to 45 minutes.
Bake in a 400 degree oven for 45-50 minutes until bread is nicely browned and sounds hollow when tapped. I bake with the top on for about 30 minutes and then remove the top for the remaining time.
Remove from the oven and pot. Allow to rest for about five to 10 minutes before slicing. This is a perfect bread with everything and makes excellent sandwich bread for a picnic.
Quick Toffee Dip
At a picnic, I love to serve a super simple and quick dessert that kids can grab and go. They love this and it is perfect with fresh, sliced Granny Smith apples. Something about the tartness of the apple and the sweet of the dip, is a great combination. Be sure and toss your apple slices in a mixture of lemon juice and water, or even a Sprite to keep them from browning.
1 8 ounce package of toffee brittle bits
8 ounces of cream cheese, softened
1/2 to 3/4 cup brown sugar
1 teaspoon vanilla
Process all ingredients in a food processor until smooth. Dip can be made several days ahead. Serve with apples slices.
Store in the refrigerator until ready to use.
Old Fashion Banana Pudding
A picnic would not be a picnic without banana pudding. Just a few words about this recipe: it is worth the extra effort to make your own pudding and use freshly whipped cream. This is not your ordinary banana pudding.
1 12 ounce package, vanilla wafers
5 ripe bananas, sliced
2 cups milk
1/2 cup sugar
1/3 cup all-purpose flour
3 egg yolks
1/8 teaspoon salt
1 teaspoon vanilla
2 cups heavy whipping cream
To prepare pudding: whisk together milk and next 4 ingredients in a heavy sauce pan. Cook over medium low heat whisking constantly for about 15 minutes or until a pudding like sickness. Remove from heat and stir in the vanilla. Allow to cool for about 1 hour.
Meanwhile, in the stand of a mixer, beat whipping cream until firm peaks form.
In a large bowl, carefully fold in whipped cream and pudding. In a large serving bowl make a layer of vanilla wafers and banana, then add a layer of cream and pudding mix. Repeat all the different layers. Final layer should be cream and putting. Crumble a few vanilla wafers on top for decoration.
