Little's profile page
Recipes
Ham, Cheddar, and Potato Gratin
By Little
(Recipe courtesy of Tori Ritchie, Cabin Cooking, Time-Life Books, 1998)
- 1 1/2 cups (12 fluid ounces/375 milliliters) chicken broth
- 1/2 cup (4 fluid ounces/125 milliliters) heavy (double) cream
- 3 cloves garlic
- 5 or 6 fresh sage leaves, chopped, or 1 teaspoon dried sage
- 1 center-cut ham steak, about 1 1/4 pound (625 grams), or 1 1/4 pound (625 grams) good-quality baked ham, cut into slices about 1/2 inch (12 millimeters) thick
- 4 large baking potatoes, about 3 pounds (1.5 kilograms) total weight, peeled and thinly sliced
- 1/2 pound (250 grams) sharp cheddar cheese, finely shredded
- Ground pepper
Lentil Sausage Soup
By Little
, 2004, Barefoot in Paris, All Rights Reserved
- 1 pound French green lentils (recommended: du Puy)
- 1/4 cup olive oil, plus extra for serving
- 4 cups diced yellow onions (3 large)
- 4 cups chopped leeks, white and light green parts only (2 leeks)
- 1 tablespoon minced garlic (2 large cloves)
- 1 tablespoon kosher salt
- 1 1/2 teaspoons freshly ground black pepper
- 1 tablespoon minced fresh thyme leaves
- 1 teaspoon ground cumin
- 3 cups medium diced celery (8 stalks)
- 3 cups medium diced carrots (4 to 6 carrots)
- 3 quarts Homemade Chicken Stock, recipe follows, or canned broth
- 1/4 cup tomato paste
- 1 pound kielbasa, cut in 1/2 lengthwise and sliced 1/3-inch thick
- 2 tablespoons dry red wine or red wine vinegar
- Freshly grated Parmesan, for serving
- 3 (5-pound) chickens
- 3 large onions, unpeeled and quartered
- 6 carrots, unpeeled and halved
- 4 celery stalks with leaves, cut in thirds
- 4 parsnips, unpeeled and cut in 1/2, optional
- 20 sprigs fresh flat-leaf parsley
- 15 sprigs fresh thyme
- 20 sprigs fresh dill
- 1 head garlic, unpeeled and cut in 1/2 crosswise
- 2 tablespoons kosher salt
- 2 teaspoons whole black peppercorns
Hot Spinach and Artichoke Dip
By Little
Recipe courtesy Alton Brown
- 1 cup thawed, chopped frozen spinach
- 11/2 cups thawed, chopped frozen artichoke hearts
- 6 ounces cream cheese
- 1/4 cup sour cream
- 1/4 cup mayonnaise
- 1/3 cup grated Parmesan
- 1/2 teaspoon red pepper flakes
- 1/4 teaspoon salt
- 1/4 teaspoon garlic powder
Sloppy Joe Sandwich
By Little
Recipe courtesy Crosby Elementary School, Akron, OH
- 2 pounds ground beef
- 1 (12-ounce) can tomato paste
- 1 3/4 cups catsup
- 1/4 cup minced onion
- 3 tablespoons sweet relish
- 2 tablespoons chopped celery
- 2 tablespoons brown sugar
- 3/4 teaspoon garlic powder
- 1/4 teaspoon chili powder
- 1/4 green bell pepper, chopped
- 14 (4-inch round) buns, split
Jack's Peach BBQ Beans
By Little
Recipe courtesy Jack's Old South BBQ & Grill
- 8 strips bacon, cut into 1-inch pieces
- 1 red bell pepper, seeded and chopped
- 1 large yellow onion, chopped
- 1 (#10 can, about 6 pounds and 10 ounces) baked beans (recommended: Bush's)
- 3 cups canned peach pie filling
- 1/2 cup barbecue sauce
- 2 tablespoons Jack's Old South BBQ Rub, recipe follows
Cold-Fashioned Potato Salad
By Little
Recipe courtesy Alton Brown
- 2 1/2 pounds red potatoes, large diced
- 3 tablespoons cider vinegar
- 3/4 cup mayonnaise (homemade if possible)
- 1 teaspoon mustard powder
- 1/4 cup chopped parsley
- 1 tablespoon chopped fresh tarragon
- 1/2 tablespoon very thinly sliced garlic
- 3 tablespoons fine chopped cornichons
- 1/2 cup small dice red onion
- 1/2 cup thinly sliced celery
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
Red Beans and Rice
By Little
Recipe courtesy Alton Brown, 2008
- 2 tablespoons vegetable oil
- 1 medium onion, chopped
- 2 medium green bell peppers, chopped
- 3 stalks celery, chopped
- 2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 5 cloves garlic, minced
- 12 ounces pickled pork, cut into 1-inch pieces, recipe follows
- 3 bay leaves
- 1 teaspoon dried thyme
- 1 teaspoon hot sauce
- 1/2 teaspoon cayenne pepper
- 2 quarts water
- 1 pound red kidney beans, rinsed and picked of debris
- 3 cups water
- 1 1/2 tablespoons unsalted butter
- 2 cups long-grain rice
- 1/2 to 1 teaspoon kosher salt
- 2 cups water
- 1 cup apple cider vinegar
- 1/4 cup kosher salt
- 6 cloves garlic, peeled and crushed
- 2 tablespoons sugar
- 2 tablespoons yellow mustard seed
- 2 tablespoons hot sauce
- 1 tablespoon celery seed
- 1 bay leaf
- 1/4 teaspoon whole black peppercorns
- 8 ounces ice
- 1 1/2 pounds fresh boneless pork butt, cut into 2-inch cubes