Wilbur’s—Goldsboro, NC—Erin’s favorite Down Home BBQ

In the South—barbecue is always a noun, never a verb.

http://www.wilbersbarbecue.com/home.html

Open 7 days a week—Are you hungry yet?

Don’t forget to check out Wilbur’s Hog Blog—http://www.wilbersbarbecue.com/hogsblogs.html

What’s your favorite BBQ joint?

For behind-the-scene photos from Beneath a Navajo Moon, visit http://www.pinterest.com/lisacoxcarter/beneath-a-navajo-moon/.

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Easy Southern Ham Biscuit #Recipe

Ingredients:

2 cups self-rising flourhambiscuits

1 cup whipping cream

Directions:

1. Combine ingredients with a fork till blended.

2. Dough will be stiff.

3. Turn dough out onto lightly floured surface and knead 10-12 times until a certain elasticity is achieved.

4. Roll dough to 1/2″ thickness and cut with 2″ biscuit cutter. (I have my grandmother’s.)

5. Place onto a lightly greased cookie sheet. Bake at 450 degrees for 10-12 minutes.

6. While warm, slice biscuits and layer ham slices inside. Can use bits of previously baked ham or deli ham slices for convenience.

Enjoy.

For more recipes and behind the scene photos of Beneath a Navajo Moon, visit http://www.pinterest.com/lisacoxcarter/beneath-a-navajo-moon/.

Southern Pecan Coffee & Southern Rites of Passage

imagesSoutherners love and baby their pecan trees. And picking up the pecans every fall is a true Southern rite of passage. Some of my earliest memories involve helping my great-aunt Polly pick up pecans in her yard or at the family home-place.

My girls also started early at Aunt Grace’s, each of them with their pecan pickin’ buckets—kind of like a Southern fall version of an Easter egg hunt.

coffeeThese pecans will be cracked by hand or by a “professional” who lives down the road and has a machine. The hulls will be painstakingly picked clean from the meat. And these beauties will make their way into pies, casseroles, divinity candy, and entrees from church homecomings to Thanksgiving to Christmas celebrations.

coffee2What better way to cherish these fond family memories than by sipping Southern pecan coffee all year round?

(Which may be why Erin brings this gourmet coffee with her onto the Navajo Rez.)

What’s your favorite coffee flavor?

For behind the scene photos of Beneath a Navajo Moon, visit http://www.pinterest.com/lisacoxcarter/beneath-a-navajo-moon/.

Southern Brunswick Stew #Recipe

brunswickstew•1 old hen (okay, that’s what was written on my grandmother’s recipe card in her own hand) I use a chicken from the grocery store.

•1.5 lbs stew beef

•1 small piece of fatback

•1 large can of whole kernel corn

•1 large can of garden peas (that’s Southern for green peas)

•1 large can of butterbeans (Southern speak for lima beans)

•2 slices of bacon

•1 Tbsp of sugar

•1 1/2 quarts of tomatoes

•1/2 cup macaroni

salt and pepper to taste

Directions:

1. Cook beef and chicken first in large pot or Dutch oven. Cut up chicken.

2. Add rest of ingredients and simmer slowly, stirring often for 30 minutes.

Enjoy. Can be frozen and reheated. Where I’m from, we eat this with crackers on the side.

For more recipes and behind the scene photos of Beneath a Navajo Moon, visit http://www.pinterest.com/lisacoxcarter/beneath-a-navajo-moon/.

Blue Bird Flour—Navajo Fry Bread Maker’s Choice

bluebirdflourEach year the Cortez Milling Co. produces about 600,000 25-pound bags of Blue Bird flour, most of which is sold throughout the Navajo Nation and in towns surrounding it.

And demand increases in the summer when students return home to the Rez from boarding schools.

The flour is packaged in cloth bags of 50, 25, 10 and 5-pound quantities. The cloth is popular with crafters and quilters, reminiscent of Depression-era feedsacks.

For behind the scene photos of Beneath a Navajo Moon, visit http://www.pinterest.com/lisacoxcarter/beneath-a-navajo-moon/.

Quick Crockpot Chili #Recipe

Ingredients:

2 15 oz cans of tomato sauce
1 15 oz can diced tomatoeschili
1 lb ground beef, browned
1 can kidney beans
Spice pack (I use McCormack’s)
Dash of cayenne
Salt to taste

Directions:

1. Throw everything into the crock pot (after opening the cans of course).
2. Let cook for 1 hour.
3. If too thick for your preference, add a little water.

And that’s it. Enjoy. Add your favorite chili toppings and Southwest flavors.

For more recipes and behind the scene photos of Beneath a Navajo Moon, visit http://www.pinterest.com/lisacoxcarter/beneath-a-navajo-moon/.

The New York Beauty #Quilt

The pattern now referred to as the New York Beauty started life with multiple names—Rocky Mountain Road and Crown of Thorns. This pattern was first documented in 1850, but it was the Mountain Mist company in the 1930s who revamped this classic pattern and adopted the New York Beauty title.

The traditional design includes four quarter circles, or arcs, with points radiating outward. It is considered to be one of the most advanced pieced quilt patterns. The quilt was often quilted utilizing overlapping circles.

Quilt historians trace the pattern from New England in the early to mid-19th century down the Eastern Seaboard to the South and farther west to Texas.

12.18.04 Quilt NYB 1
For more quilts and behind-the-scene photos from Beneath a Navajo Moon, visit http://www.pinterest.com/lisacoxcarter/beneath-a-navajo-moon/.

Mutton Stew #Recipe

Erin substitutes beef stew for lamb since mutton isn’t her favorite.

Ingredients:

1 16 oz can of stewed tomato
1 1/2 – cups of chopped celerymuttonstew
1 1/2-cups of sliced carrots
2 cups of cubed potatoes
1 16oz. Beef gravy
Salt and pepper to taste
2 lb. Of beef stew meat, cubed
1/2 cup of chopped onion

Directions:

1. In large pot, boil meat cubes about 40 minutes.
2. Add potatoes to the pot and cook an additional 15 minutes.
3. Cook another 25 minutes after the addition of celery, carrots, corn, stewed tomatoes, and gravy.

Traditionally eaten with fry bread.

For more recipes and behind the scene photos of Beneath a Navajo Moon, visit http://www.pinterest.com/lisacoxcarter/beneath-a-navajo-moon/.

Kneel Down Bread #Recipe

Also known as Navajo tamales—this is a staple in the Navajo diet and a healthier alternative to fry bread.

7 ears fresh corn
2 tablespoons shortening
1 cup water
Salt

Heat oven to 350 degrees F.

1. Scrape corn kernels from cob with a sharp knife, reserving husks. Use the dull side of the knife to scrape the cob and release the corn milk.

2. Grind kernels in a blender and transfer to a bowl. Add shortening, salt to taste, and water only enough to make a paste.

3. Divide the mixture equally into seven husks. Lay out the husk with the natural curl facing up to enclose the filling. Spoon the filling lengthwise into the center of the husk. Using strips of husks, tie both ends. Carefully bend the husk in half to tie the two ends together. Wrap husks in aluminum foil and place on a baking sheet or in a roasting pan.

4. Bake for 1 hour or until firm to the touch. Serve hot. Can be refrigerated for up to 5 days.

kneeldownbread2

For more recipes and behind the scene photos of Beneath a Navajo Moon, visit http://www.pinterest.com/lisacoxcarter/beneath-a-navajo-moon/.

1 Minute How-To #video on Fixing Hair in Traditional Navajo Bun

4.1.08 MV 28 Navajo BunThe navajo bun is called a tsiiyéél. On a tour of Monument Valley, Arizona, an old Navajo woman fixed my oldest daughter’s hair in the traditional way.

For behind the scene photos of Beneath a Navajo Moon, visit http://www.pinterest.com/lisacoxcarter/beneath-a-navajo-moon/.