For no particular reason at all, I purchased a home deep fryer this summer - a total impulse buy that was fed by my nightly dreams of good greasy crunchiness. Perplexed as what to fry other than corndogs and tempura, a friend of mine (a good southern girl who knows her way around a fryer) suggested that I make hush puppies. Those corny balls of goodness opened a whole big can of southern style worms. I've been in my kitchen cooking everything southern... Greens, okra, ham hocks, ribs and cobblers!

Hush Puppies

Ingredients:
6 cup vegetable oil
1 1/2 cup self-rising cornmeal
1/2 cup self-rising flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 small onion, chopped
1 cup buttermilk
1 egg, lightly beaten

Directions:
Using a large skillet, preheat oil for frying to 350 degrees.

Using a mixing bowl, stir together the cornmeal, flour, baking soda, and salt. Stir in the onion. In a small bowl, stir together the buttermilk and egg. Pour the buttermilk mixture into the dry ingredients and mix until blended. Drop the batter one teaspoon at a time into the oil. Dip the spoon in a glass of water after each hush puppy is dropped in the oil. Fry until golden brown, turning the hush puppies during the cooking process.

Yield: 35 Hush puppies
Preparation time: 20 minutes
Cooking time: 20 minutes
Ease of preparation: easy

Recipe courtesy Paula Deen.

Southern Greens

Ingredients:
1/2 pound bacon, chopped
3 cups sliced onions
2 teaspoons salt
3/4 teaspoon cayenne
3/4 teaspoon freshly ground black pepper
1 tablespoon chopped garlic
1 can (12 ounces) beer
1/4 cup distilled white vinegar
1 tablespoon molasses
6 pounds greens, such as mustard greens, collard greens, turnip greens, kale, or spinach, rinsed well, picked over, and stemmed

Preparation:
Fry the bacon in a large heavy pot over medium heat until slightly crisp. Add the onions and cook, stirring occasionally, for 7 to 8 minutes, or until wilted and golden. Add the salt, cayenne, black pepper, and garlic and cook for about 2 minutes. Add the beer, vinegar, and molasses. Mix well.

Begin adding the greens, a third at a time, pressing down on the greens as they wilt. They will wilt considerably as they cook. Cook, uncovered, over medium heat, stirring often, for about 1 hour and 15 minutes.

Serve immediately.

Source: Real and Rustic Cookbook by Emeril Lagasse.

Bourbon Peach Cobbler

Ingredients:
8 peaches, peeled and sliced, about 6 to 8 cups
1/4 cup bourbon
3/4 cup sugar, plus more for dusting
2 tablespoons corn starch
1 teaspoon ground cinnamon
1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon kosher salt
16 tablespoons (2 sticks) cold unsalted butter
3/4 cup heavy cream, plus more for brushing

Heat the oven to 375 degrees F.

In a large bowl add the peaches, bourbon, 1/4 cup sugar, cornstarch, and cinnamon and mix well to coat the peaches evenly; set aside.

Prepare the dumplings: Into a bowl sift together the flour, 1/2 cup sugar, baking powder, and salt. Cut 12 tablespoons (1 1/2 sticks) butter into small pieces. Add it to the flour mixture and cut it in with a pastry blender or your hands until the mixture looks like coarse bread crumbs. Pour in the cream and mix just until the dough comes together. Don't overwork; the dough should be slightly sticky but manageable.

In a 10-inch cast iron skillet over medium-low heat, melt the remaining 4 tablespoons butter. Add the peaches and cook gently until heated through, about 5 minutes. Drop the dough by tablespoonfuls over the warm peaches. There can be gaps, the dough will puff up and spread out as it bakes. Brush the top with some heavy cream and sprinkle with some sugar; put it into the oven on a baking sheet to catch any drips. Cook for 40 to 45 minutes until the top is browned and the fruit is bubbling.

Recipe by Tyler Florence

Story by Adam Vourvoulis.