Country@Heart Dinner Diaries
Sourdough Bread
By Tim H. Martin
Olivia “Hunter” Martin was 10 years old when she took her first deer. A little ceramic crock sits on my kitchen counter, filled with sourdough bread starter from a recipe given to me by my mother many years ago. Once a week, I t... READ MORE
Sara’s Beef Stew
By Tim H. Martin
Recipe courtesy of J. Wayne Fears and his book “The Lodge Book of Dutch Oven Cooking.” Makes 6-8 portions Ingredients: 1 package Adolph’s Beef Stew Mix2 tablespoons vegetable oil3 pounds beef round, cut into 1-inch cubes1... READ MORE
Gator Tail Jambalaya
By Tim H. Martin
Traditionally, jambalaya is made with ham and other leftovers, but is wonderful with a variety of meats and your favorite ingredients. Try swapping out items in this recipe with things such as scallops, crawfish, duck, squirrel, pheasant, r... 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
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