Country@Heart Dinner Diaries
Winter-Buster Beef Soup
By Tim H. Martin
Bayou and bay flavors amp up this beefy-vegetable classic. Ingredients: • 2 to 2 1/2 lbs. ground beef or venison • 3 cups beef broth • 2 28 oz. cans diced tomatoes • 10 oz. can Ro*Tel tomatoes and diced green chili... READ MORE
Alabama Red Beans & Rice
By Tim H. Martin
I've had a couple of friends from New Orleans ask me what made these "Alabama" red beans and rice. I reminded them that Louisiana isn't the only state with Cajun and Creole culture. Alabama has plenty of Cajuns, too, down in our own bayou ... READ MORE
Venison Ragù alla Bolognese
By Tim H. Martin
Where deer season meets Italian seasoning Ingredients: • 1 1/2 to 2 lbs. ground venison or ground beef • 1 lb. ground pork or ground turkey • 4 oz. pancetta or slab bacon, finely chopped • 8 oz. button mushrooms or baby... READ MORE
Pork Ribs à la Buckmasters
By Tim H. Martin
Recipe Courtesy of Buckmasters’ Big Mike Foster The Buckmasters family knows him affectionately as Big Mike. He’s the grillmaster for our company gatherings and the guy with the closely guarded method of cooking pork ribs that p... READ MORE
Olde Tyme Butter Batter Cornbread
By Tim H. Martin
Preserving a Vintage Cast Iron Technique. Based on recipe by Byron’s Smoke House • Auburn, Alabama Ingredients:6 tablespoons clarified butter (from 1/2 cup butter)2 additional tablespoons melted butter for brushing muffin tops3/4... READ MORE