Southern Dinner Party Menu

Biscuits With Tomato Jam and Cheddar

Ingredients:

• 1 28-ounce can whole peeled tomatoes
• 1/2 cup sugar
• kosher salt
• 16 2-inch biscuits—prepared from a mix, store-bought, or homemade
• 4 ounces extra-sharp white Cheddar, thinly sliced

Directions:

1. Bring the tomatoes and their juices, sugar, and 1 teaspoon salt to a boil in a large skillet. Reduce heat to medium and cook, mashing occasionally, until thick and jammy, 15 to 20 minutes. Serve with the biscuits and Cheddar.

Braised Brisket and Vegetables

Ingredients:

• 1 tablespoon canola oil
• 1 3-pound piece beef brisket, trimmed
• 1 tablespoon ground coriander
• kosher salt and black pepper
• 1 pound carrots—peeled, cut into 2-inch pieces, and halved lengthwise if thick
• 1 pound parsnips—peeled, cut into 2-inch pieces, and halved lengthwise if thick
• 1 large onion, peeled and cut into wedges, stem ends left intact
• 1/4 cup tomato paste
• 5 cups low-sodium chicken broth
• 1/4 cup cider vinegar
• 2 tablespoons Worcestershire sauce

Directions:

1. Heat oven to 350° F. Heats the oil in a 5- to 6-quart Dutch oven over medium-high heat. Season the brisket with the coriander, 1 teaspoon salt, and ½ teaspoon pepper. Add the brisket to the Dutch oven and cook until browned, 3 to 4 minutes per side; transfer to a plate.
2. Add the carrots, parsnips, onion, and ½ teaspoon each salt and pepper to the Dutch oven and cook, stirring occasionally, until the vegetables begin to soften, 5 to 7 minutes. Mix in the tomato paste. Add the broth, vinegar, and Worcestershire and stir to combine.
3. Nestle the brisket in the vegetables and bring to a boil; cover and transfer to oven. Cook until the brisket is tender, 3 to 3½ hours. Let rest for at least 10 minutes before slicing.
4. Serve the brisket and vegetables with the cooking liquid.

Creamy Grits

Ingredients:

• 4 cups low-sodium chicken broth
• 2 cups quick-cooking grits
• kosher salt and black pepper
• 4 tablespoons unsalted butter
• 1/4 cup heavy cream

Directions:

1. Bring the broth and 4 cups water to a boil in a large saucepan. Gradually whisk in the grits, 1½ teaspoons salt, and ¼ teaspoon pepper. Reduce heat to low and simmer, whisking frequently, until soft and creamy, 6 to 8 minutes. Remove from heat and stir in the butter and cream.

Creamy Grits:

Collard Greens With Bacon

Ingredients:

• 6 slices bacon, cut into 1-inch pieces
• 2 large shallots, thinly sliced
• 4 bunches collard greens, stems discarded and leaves cut into strips (about 20 cups)
• kosher salt and black pepper
• 1 tablespoon fresh lemon juice

Collard Greens With Bacon;

Directions:

1. Cook the bacon in a large pot over medium heat, stirring occasionally, until crisp, 5 to 7 minutes; transfer to a plate. Add the shallots to the drippings in the pot and cook, stirring often, until softened, 3 to 5 minutes.
2. Add as many collard greens to the pot as will fit, season with ½ teaspoon salt and ¼ teaspoon pepper, and cook tossing frequently and adding more collard greens when there is room, until tender, 12 to 15 minutes. Stir in the lemon juice and sprinkle with the bacon.

Braised Brisket and Vegetables: