May’s Ginger Ale Ham recipe might be the make-or-break of my relationship. Test kitchen notes suggest using a spicy golden ale such as Blenheim from South Carolina or Buffalo Rock from Alabama.

That would be a simple choice for most, but not for me, a Birmingham native, and my South Carolina man.

We could have gone to couples therapy but instead we turned date night into the ultimate Southern ginger ale taste test: Blenheim vs. Buffalo Rock.

Round 1: Initial Taste

Golden ginger ales are the older parent of popular dry ginger ales today. They’re darker in color and have an intense, spicy kick of ginger. Buffalo Rock uses a lot of ginger and is significantly darker than Blenheim. This was no wine tasting—try sniffing these and you’ll burn your nose.

Winner: Blenheim

Buffalo Rock is more ginger ale than ginger soda. It’s thick, smoky and sears your throat. This kick would be great to cook with—maybe Jerk Chicken—but as a soft drink, it’s pretty intense. If I wanted to set out sodas during a football game or tailgating, I’d choose Blenheim. It’s crisp, lighter and pairs well with savory snacks like wings and deviled eggs. Buffalo Rock is just too spicy. 

Round 2: Cocktail

The Bourbon Highball:
2 oz. bourbon
Ginger ale

Fill highball glass with bourbon, ginger ale and ice cubes. Stir.

And, yes, those are old-fashioned glasses not highball glasses. This was a tasting. I would never waste bourbon.

Winner: Buffalo Rock

Bourbon is smooth and a bourbon cocktail should be smooth, too. Blenheim doesn't stand a chance. Together, it's like carbonated bourbon. Buffalo Rock, however, is hot enough to fight back. While both can burn, together they don’t. It's almost too easy to sip on. 

Round 3: Ice Cream Floats 

This idea came from a suggestion on the side of Buffalo Rock’s can. It may sound nasty to diehard root beer fans, but it’s seriously tasty.

Winner: Blenheim

We accidentally discovered the greatest ice cream float of the South. Take half a bottle of regular Blenheim and half a bottle of extra hot and mix with two scoops of vanilla ice cream. It’s the perfect ratio of spicy ginger to vanilla. And it killed Buffalo Rock in presentation. Golden color means no nasty brown froth. 

Blenheim came out on top, but I still hold Buffalo Rock in high regard. And I’m not moving it to the back of the fridge.

As the can states, it's a "Southern Spice." I’ve only tapped into its uses for cooking. I’m definitely going to try Jerk Chicken with a can of Buffalo Rock—a recipe where burn-your-lips-good is welcome.

What’s your favorite southern ginger ale? Blenheim or Buffalo Rock?

With New Years upon us, lots of folks are planning parties and looking for the perfect party punch. So I thought I'd share a few show stopping recipes from your friends at Southern Living. 

Poinsettia Punch

Isn't this beautiful? Chill the Champagne and juice in the refrigerator before the party; then mix the Poinsettia Punch right before serving.

Only four ingredients! 

Blackberry Mojito Punch

I have a friend in New York who served this at her holiday party and she said it was the hit of the evening, everyone was asking for the recipe!

Don't you just love it when that happens?

Cranberry Key Lime Punch

If you're like me and a non-alcoholic punch is more your speed, check out this alcohol optional Cranberry Key Lime Punch that features some of the best flavors and colors of the season. 

Another great non alcoholic punch is Southern Living's  Happy New Year's punch (click here for recipe).

You can also get my recipe for Simple Party Punch by clicking here to visit SouthernPlate.com. 

I really should be working today. I have a to-do list a mile long, a Holiday Cooking Show to get ready for, a book to write, and a pile of laundry so intimidating even the most adventurous mountaineer would be hesitant to scale it. I really should be working today, but I'm not. Instead, I'm having fun in my kitchen. I'm humming, grinning, and giggling - and I blame Southern Living. (Read on) 

Earlier in the week I flew to Texas to be on Great Day Houston. We presented some fun ideas for Halloween food from our favorite magazine (the one I blame for me sitting here grinning from ear to ear right now) and I had so much fun making the green Halloween punch, decorating the easiest ever caramel apples, and putting little faces on moon pies that as I got the kids off to school this morning, my mind began wistfully wishing I could have all of that waiting when they got home today. 

So, I set out to shop. The supplies were simple and I found all I needed in just two stops. When I returned home the computer was waiting and emails called out to be answered but I bypassed all of that and headed into the kitchen.

After All, It is important to keep our priorities straight... 

Within minutes I had little Moon Pie faces staring back at me. Oh my goodness were they ever cute!

As I looked down at them, I started thinking of what a shame it would be if more people didn't get to see them...

As I placed the caramel wrappers over the apples and tinted chocolate to decorate them with a few phone calls were made. While I went into the pantry to gather ingredients for the Quick and Easy Brunswick stew, a few text messages were sent. 

By the time I had the drink mix packets laid out to make the punch, RSVP's were coming in....

 I really should be working right now but I can't possibly. 

Because now I have a party to get ready for. 

And I blame Southern Living :) 

To see step by step instructions on how to make my Gingerbread trick or treaters, click here. 

 Gratefully, 

Christy 

Visit with me some more at SouthernPlate.com

To watch my Great Day Houston Segment, click here (it is about two minutes into the video). 

One of the many perks of working for Southern Living is getting to feed people and I got to do just that this past week when I took a quick trip to Atlanta to film a segment for this Saturday's 11 Alive with Valerie Hoff. 

We talked about Slow Cookers and why they are one of my all time favorite kitchen appliances. Slow cookers are great for famillies, singles, pretty much anyone who likes to eat and wants to save both money and time in the kitchen and Southern Living is just the place for some great slow cooker recipes! 

The recipes I featured on 11 Alive are: 

Slow Cooker Pulled Pork  - A bottle of barbecue sauce, a can of coke (as we call all soft drinks where I'm from) and this simple recipe will bring you one jim dandy of a bbq sandwich! I'm sorry I don't have a photograph of the pulled pork bbq sandwich for you but BBQ this good doesn't last long enough to be photographed! 

Freezer Slaw

I just love serving this freezer slaw with pulled pork sandwiches because it can be made ahead of time and stored in the freezer until you need it!

Quick and Easy Brunswick Stew

After we showcased that gorgeous pulled pork sandwich, I talked about how you can recycle some of that pulled pork into this Quick and Easy Brunswick Stew. This recipe is so easy to throw together and the slow cooker does all the work for you! Note: the recipe calls for brown sugar but I left that out of mine because I thought the bbq sauce added enough sweetness. 

Slow cookers are not just for main dishes though!

For dessert, we featured this delicious Apple Pecan Crisp.

My husband had seconds AND thirds when I made this! 

I'll be doing a live segment on Great Day Houston next Tuesday, October 25th, and I'll be sure and take plenty of photos from that one to share with you here so come back on Wednesday to see those. 

For more of my favorite slow cooker recipes, you can also check out 13 Slow Cooker Recipes That You'll Love! on SouthernPlate.com. 

Gratefully, 

Christy 

Most of you guys know me as food stylist and TK pro here are the magazine. Often times we write about our day to day hijinks at the magazine, wonderful products we find from around the south or answer your reader questions on the blog. Recently I had the wonderful opportunity to be the Wellness Guest Editor of the month for Newbalance.com. Each month New Balance invites an individual to share their personal approach to fitness, nutrition, motivation, and time. Well this month they asked me!!! I know crazy but I was thrilled and honored to be asked.  So of course I thought ya'll would enjoy taking a peak on how I juggle my busy work life, continue to explore my passion of healthy food, and balance my family obligations. Plus I share some silly anecdotes and fast recipes on how my husband Lee and I keep it all together. Give it a read and tell me what you think, I'd love to hear what works for your family. Enjoy!

Tweet with Scott Jones @ScottJonesin and Christy Jordan @SouthernPlate and win cookbooks!

Monday, October 11
11 a.m. - 12 p.m. Central
#SouthCooks

Our experts, Scott Jones from Southern Living and Christy Jordan from SouthernPlate.com, will be discussing the fresh flavors and beloved food traditions of the South. Join the conversation with hashtag #SouthCooks to contribute, ask questions, and win cookbooks!

We will be giving away a copy of Southern Living Classic Southern Desserts cookbook and Southern Plate cookbook by Christy Jordan every 15 minutes during the party.

How to Enter to Win Southern Desserts Cookbook

Twitter Users: Comment on this post and share share your twitter name and your favorite Southern food. Comments must be posted by 12 p.m. Central.
Facebook Users: Post a link to this blog post on your Facebook wall. Comment on this post and share a link to your Facebook profile and your favorite Southern food. Comments must be posted by 12 p.m. Central.

Cookbook Giveaway Rules

Enter to win Southern Plate: Go to SouthernPlate.com and share your twitter name and favorite Southern food in the comments section. Comments must be posted by 12 p.m. Central.

We recommend joining the Twitter party on TweetChat, http://tweetchat.com/room/southcooks. Simply follow the link and log in with your Twitter name and password. This site will constantly refresh new tweets and automatically add the hashtag #SouthCooks to tweets you write. The site does not count your characters, so you might want to use another tool to do so.

Thinking about getting away for the weekend? Greenville, SC has something to offer.  After recently spending a couple of days eating my way through this small town, with big attitude, I can honestly say it was much more than I expected.  It has all the charm that you would expect a city of its size to have, and a cultural overtone that may surprise you. Check out the line-up at the Peace Center (Greenville's top notch performing arts center).

Best places to eat in Greenville, SC

Soby's By far the best shrimp and grits I've ever had! Thanks to Chef Shaun and Carl Sobocinski for their hospitality. The restaurant has a casual elegance that makes you feel comfortable and welcomed!

The Lazy Goat Please, please, please try the truffle fries! Chef Vicky Moore's creative menu will have you wondering how many things you can actually fit on your table.

High Cotton (photo at left) The food here is clean, and simple. Chef Anthony Gray's menu highlights locally grown ingredients, but his creativity brings his recipes to life.

Devereaux's (photo at right) If you're looking for a special dinner, you have to try Devereaux's. I highly recommend an orb! (If it's on the menu, which changes.) Everything I ate was fantastic, though. If you want to feel less formal, have a seat in their beautiful bar area.

Rick Erwin's West End Grille If you love steak, like I love steak, I highly recommend Rick Erwin's. Bring your appetite! This place is exactly what you want from a steak and seafood house. Beautifully decorated, attention paid to every detail and one of the best steak's in town. Rick Erwin's experience in the restaurant industry really shines through.

American Grocery Last but definitely not least! My new favorites: farro and sea island red peas. Chef Joe Clarke's appreciation for locally grown ingredients translates into food that is harmonious and unpretentious. I think you'll love this place as much as I did!

There's a wonderful Westin Poinsett Hotel located right in the heart of the city. The rooms are spacious, the location is unmatched, and the breakfast is five star. Say hello to the GM, Fabian Unterzaucher.

And if I haven't said enough about Greenville already, I have to tell you that they have a food and wine festival this month (Sept 23rd-26th) that is a must see. Chefs from all over come in for just a weekend to give you a show you won't likely forget. Food, wine, and music; what else can you ask for?  Check it out!  Euphoria Food and Wine Festival.

If you love cheese like we do, here's a great deal: get a $5 off coupon for Kraft cheese and dairy products, and Kraft will donate 5 meals to Feeding America hunger-relief charity. Print the coupon on Kraft's site.

Kraft will also donate one meal for Feeding America if you sign up to join the huddle to fight hunger. It's super simple to do.

Then try out your dairy staples with one of our favorite recipes:

Shredded Cheddar Recipe: Classic Baked Macaroni and Cheese (pictured)

Sour Cream Recipe: Caramelized Onion Dip

Cream Cheese Recipe: Chocolate Fudge Cheesecake

What is your favorite cheese or dairy product, and how do you like to prepare it?

Barbecue, catfish, and grits are true Southern culinary icons, to be sure.  Yet despite their humble beginnings, these Dixie-born gems have gone on to become quite popular across the country.  As a result, it’s not particularly difficult to find foods such as Memphis-style barbecue or garlic-cheese grits in New York or LA (and I don’t mean Lower Alabama). 

Enter pimiento cheese. 

Now if y'all regularly follow this blog, then you know that pimiento cheese is one of my favorite foods.  I'll happily eat it morning, noon, or night (and all times in between); on top of burgers, stuffed in tomatoes, slathered on saltine cracks—it doesn't matter.

First off, in my neck of the woods, the word “pimiento” is pronounced PUH-minnuh (just like the old guys in the bait shop pronounce “minnow”, only without the “PUH.”)

I recently stumbled across a taste testing I conducted several years ago and thought you may be interested in our findings. Although it may sound strange, we do taste a variety of products, brands, and foods in order to save you, our beloved reader, time and money each month. Take a look at our comments on several different brands of hot dogs we tasted and our results.

It also seems fitting to post with my favorite season of the year fast approaching: College Football Season. It has, in my opinion, replaced the season that others around the globe refer to as "Fall" or "Autumn".

So get ready to fire up the grills on college campuses across the South and throw on a pack of your new favorite hot dogs so you can cheer on your favorite team to sweet victory (preferably the Crimson Tide of Alabama).

For more tailgating ideas this football season, check out my blog dedicated to the topic @ www.tidefanfare.com. Fresh ideas coming soon.

Asian Slaw Dogs pictured above: http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=1890133

Enjoy!

March 24, 2004

Hot Dog Tasting Results

1.   Hebrew National (Beef)

Greasy or juicy? You decide. Our group leaned toward the greasy undesirable aspect over the juicy thought. However, we did have 10 bunless, naked dogs on our plate.

Regardless, our group felt this should be in the top 3 of the top dogs. Overall, these had a good beef flavor.

2.   Boar's Head (Beef)

Good flavor, but tough skin. However, the group didn't feel the extra cost was worth it compared to other hot dogs on the market. We felt that the tough skin possibly aids in locking in greasiness…I mean juiciness. Once again, one of our groups top 3 picks, but if cost is an issue (at a whopping $5.19/ pack), reach for the Oscar Mayer dogs when the go on sale--2 packs for $4. Just toss a pack in the freezer for later.

3.   Oscar Mayer Bun Length (Beef)

This dog surprised us with an unexpected subtle smoky flavor. Not greasy at all—actually, rather juicy. One of our tables top picks.

4.   Ball Park Bun Size (Beef, pork, turkey)

With a slightly sweet flavor, this one was simply “OK”.

5.   Oscar Mayer Bun Length Wieners (Pork and turkey)

Once again, an unexpected subtle smoky flavor with a hint of sweetness, a little buttery tasting and juicy/ greasy- many felt this was the top dog.

6.   Zeigler (Beef)

Unfortunately, this southern dog didn't rate so hot with our Southern panel (sans James, our beloved staff Yankee). Many people were thrown back to the days of their first bite of potted meat—and I don't think that's a good thing. The texture and flavor reminded others of bologna. Although there's nothing wrong with bologna if you like that kind of thing, but in general, we decided we didn’t want a bologna flavored hot dog in our bun, hon.

7.   Publix (Beef)

Extra artificial tasting. What else can you say? It’s a cheap tasting, store brand hot dog. You get what you pay for.

8.   Zeigler Dinner Frank

The group felt this was your typical Yankee dog, funny coming from a Southern based company— this dog, had a breakfast brown 'n serve link sausage like taste. The bright red color didn't help either. With a hot dog to bun ratio almost 1:2 and accompanied with a little ketchup and mustard, this dogless bun wasn’t our idea of hot dog bliss.

9.   Nathan's Famous

The flavor is quite similar to a Lil' Smokey- more of notes of sausage rather than a hot dog.

Over all good hot dog flavor, but greasy/ juicy-- more desirable sausage flavor than the “Yankee” dog.

 10. Ball Park Bun Size (beef)

Very average at best with a hint of sweet flavor. This dog didn't really ring anyone's bell.

Conclusions:

• Beef dogs yielded a firmer texture compared to the Heinz 57 breeds.