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Rick loooooooooooves chicken!
Home Cooking

We Got Yer Recipes — Mmmmm-mmmmmm!

If you have a recipe you think would make a fine addition to our menu, send us an email!

Ain't Your Mama's Nanner Puddin'


  • 2 cups milk
  • 5oz package of banana cream or french vanilla pudding
  • 8oz Cool Whip
  • 8oz soft cream cheese
  • 14oz can sweetened condensed milk
  • 1 box of niller wafers
  • 4-6 bananas, sliced

1) blend milk and pudding mix with electric mixer according to package instruction
2)in seperate bowl,blend cream cheese and condensed milk until smooth.Fold in about 2/3rds of Cool Whip.
3)add cream cheese mixture to pudding mixture,stirring well
4)line bottom of 9x13 glass dish with a single layer of niller wafers
5) cover with about half of the pudding(this will make the bottom cookie layer soft)
6)place banana slices on top of pudding layer overlapping if desired
7)add another single layer of niller wafers and then add the rest of pudding
8)Add another layer of bananas if desired and a layer of Cool Whip(optional) with crushed niller wafer cookies on top
9) refrigerate and enjoy!...slippery smooth and in the groove!

From the kitchen of
Island Dave

Skidder’s MoonPie Banana Puddin’


  • 2- 5.1oz packages instant ‘nilla pudding (they were “Four For a $1” at Piggly Wiggly today)
  • 6 – cups of 2% milk
  • 6- ripe-ass bananas
  • 8- single-decker, chocolate covered MoonPies, diced up the size of a ¼-20 machine bolts
  • 6- cups heavy whippin’ cream (over by the fancy coffee light’ners and “soy milks”)
  • ¼- cup of confectioner sugar
  • -Couple dollops of good vanilla extract
  • Bowls - lots of bowls. At least two for mixing, and one clear, fancy bowl for taking to the feast.

-Empty puddin’ packets into a big ass bowl. Add six cups of wicked-cold 2% moo-juice. Blend together with Momma’s blender on medium for a good spell ‘til mixed. Drop a couple drops of that extract in there.

-Pull some plastic wrap -or Granny’s shower cap- over the bowl and slide it into the Fridgidaire for at least three hours. DO NOT use the icebox on the porch - that’s for beer!

After three hours-

-Slice up the six bananas using a sharp fishin’ knife, about as thin as a dime.

-Pour that whippin’ cream into the butter churn and drop Daddy’s trolling motor into it…mix that mess on high, adding the ¼ cup of fine sugar and a couple glugs of that extract as you go. Keep’er going until you see “stiff peaks” – like the ones your cousin Willamina gets when she’s loading dry ice at the packing plant.

-In another bowl, take about three cups of the puddin’ and fold in two cups of that thick, sweet whipped cream. Don’t go banging around too hard! Pretend you’re stirring Momma’s Sunday collards.

-Spoon all that love into a large fancy, go-to-church-meeting bowl, and top with a single (that’s “one”) layer of sliced bananas and one diced-up MoonPie.

-Scoop in another layer of pudding on top of that and add another layer of bananas and MoonPie.

-Repeat ‘til you got no more stuff in the puddin’ bowl and the churn.

-Sprinkle the top with the MoonPie crumbs that wedged in between the chopping block and the stovetop.

-Top that fancy bowl with some plastic wrap, and slide that whole mess back in the icebox for a good four hours.

Remember, the skin on top is GOOD eatin’! And the longer she sits, the riper she gets!

From the kitchen of
Jamie & Kat Moncrief
(Leland Holler)

Fried Pickle Stacker Slabbers


  • 1 jar of dill pickle stackers
  • 3/4 cup of flour
  • 6 oz. of beer (drink the other half)
  • 1/2 teaspoon of salt
  • 1/2 teaspoon of paprika
  • dash o' pepper
  • 1/2 cup of fryin' oil
Pour 1/2 cup of oil in a skillet over medium-high heat. Mix all ingredients except pickles in a bowl. Take pickle stackers out of jar, shake off the juice and coat them in flour. Now dip 'em in the beer batter and throw them in the fryin' pan. Fry one side til golden brown, flip them with a fork, and fry the other side the same way. Lift them out with the fork, shake off the excess oil, and put them on a couple paper towels on a plate to cool.

Dippin' Sauce for Them There Fried Pickles

  • 1/2 cup mayo
  • 2 Tablespoons of Horseradish Mustard
  • Enough Frank's Redhot Sauce to make it light orange
Mix this all up, and dip your fried pickles in it!!

From the kitchen of

Apple Juice Pork Ribs


  • 4 lbs pork ribs
  • 1 tsp salt
  • ½ tsp pepper
  • ½ cup light brown sugar
  • 4 cloves garlic
  • 1 large onion sliced
  • 1-2 cups apple juice/cider
  • 1 container BBQ sauce.
Coat ribs with dry ingredients. Place cloves of garlic and onion on bottom of crock pot and add most of juice. Add ribs and pour a bit of juice over them. Slow cook for 8-9 hours. Remove ribs and bake them with BBQ sauce for 40 minutes.


From the kitchen of

Hey, SCOTS! We (Pancho Ballard and The Banditos – the North-West of England’s finest Mariachi band) have a song ("Soup Song") about Isabell Allende’s Reconciliation Soup – the recipe is in the song. You can hear it on our youtube video (search for Soup Song and Pancho Ballard).

Happy Cooking!
Dick Perkins

Hey, this email was sent to me by a friend and it made me think of you and the rest of the band so I just had to share it with you. Bet you could come up with a song to go with these burgers !

I have tickets to see you at the 9:30 Club on October 9 and can't wait !

See you soon,

Turtle Burgers

WOW!!! Only in Louisiana and a shur-nuff artery stopper-upper!

Here's a new twist on how to serve burgers and if you don't cook, give this handy little guide to someone that does and request them.

Handmade ground beef patties, topped with sharp cheddar cheese, wrapped in a bacon weave, then the next step, add hotdogs as the heads, legs with slits for toes and tail.

Next step. Place on an oven rack, covered loosely with foil and baked for 20-30 minutes at 400 degrees. A little crispy, not too crunchy...just how a turtle should be, no?

From the grill of
Lori's friend!

Hickory smoked stuffed Chicken thighs - slam-a-namin'

  • 6 - 8 Chicken Thighs
  • 1\3 cup Olive oil
  • 2 tbsp Paprika
  • 2 tbsp Lemon Pepper
  • 6 - 8 Green onions - the long skinny kind (trim excess green off, but trim to length of thigh)
  • 1 Bell Pepper - the bell kind, green, yella, red or orange (core and slice into 1\4" strips to length of thigh)
  • 2 - 3 toothpicks per thigh
  • Hickory chips
  • Charcoal...but you can wimp out and do in oven too
  • Soak Hickory chips in water for 30 - 40 minutes
  • Bone chicken thighs (sickos)
  • Combine ingredients into large mixing bowl
  • Coat chicken thighs in mixture
  • Lay chicken thigh out flat
  • Lay one green onion and a couple bell pepper slices into thigh
  • Fold thigh over veggies semi-tightly (sickos) and secure with 2 - 3 toothpicks
  • Prepare coals (if you cook on the peak of your coal be prepared to baby the thighs so they don't burn, plus your chips will burn, not smolder) Have a beer and cook on the slide.
  • Sprinkle chips onto coals just before cooking (I like a heavy smoke, so I really glob them oahhhwwwnnnn). Keep globbing them on as they burn up. If you don't like strong hickory, ease up.
  • Cooking time on the slide is normally 20 -35 minutes, but you know your grill best!
  • Try to turn only once
  • Cut across seam to serve as medallions, or whole if you eat with a hump in your back.
  • I'd serve with mashed potatoes, long green beans or grilled corn.

From the grill of
Jim Mundy Pawhuska, OK

Smoked Bluefish or Hard Head Mullet

  • Bluefish or Hard Head Mullet Fillets
  • 2 Cups of Brown Sugar
  • 2 Cups Kosher Salt
  • Black Pepper to taste
  • 2 Bottles of Cajun Seasoning (I use the cheap kind you get at big lots).
  • Enough Hardwood to do your smoking. I like Mesquite

I kid you not. Both of the critters become a food fit for kings when a little smoke is applied in the right manner. Make sure the Bluefish are fresh and the Mullet came out of the ocean (NOT THE SOUND OR DEY TASTE MUDDY).

Scale and fillet the fish. Rub fillets on both sides with brown sugar and salt in equal proportions then sprinkle liberally with the Cajun Seasoning and fresh black pepper. Let them sit out with a fan blowing on them (meat side up) for about 4 hours at room temperature. While you are waiting get the smoker ready and have a smoke yourself. Soak the chips in water and get the temp to around 180. You will see a sticky skin form on the meat called a pellicle (it’s just protein and will keep the fish from drying out). Place them in the smoker for 2-4 hours. Check them after an hour and a half to make sure they are not getting too dry. When they are done they can be frozen for later enjoyment.

You can just eat the fillet or make a smoked bluefish / mullet dip great on NABS. There is not a bad way to enjoy these smoked critters. Except maybe in a smoothie but heck I’ll try anything once.

From the kitchen of

BDC’s Cuban Chicken, Rice, & Beans
(The Too Easy Method)

Serves: 2-4
  • 2- (or 3) Chicken Breasts (whole/with Bone)
  • ½ - Red Bell Pepper Diced
  • 1- Medium Yellow Onion Diced
  • ½ cup of Chicken Stock or Broth
  • 1- 15.5 oz. can of Black Beans drained and rinsed
  • ½ of one small envelope of Goya Ham-Flavored Concentrate
  • 1- (or 2) 5 oz. packages of any of these:
  • Mahatma Saffron Yellow Rice Mix or
  • Mahatma Saffron Yellow Rice Mix or
  • Mahatma Spicy Saffron Yellow Rice Mix
  • Pinch of Cayenne
  • Dash of Salt & Pepper
  • 2 or 3- Dashes of Dried Oregano or Italian Seasoning
  • 2 or 3- Dashes of Dried Dill
  • 2 TBSP of Olive Oil
  • 2-3 TBSP Butter
Hint…Non-Stick Pans make life easy…

Start the beans 1st… Heat 1 TBSP of the olive oil in a 1 ½ Qt. Sauce Pan. Add ½ of the diced Onion and ½ of the diced Red Bell Pepper you just chopped up, add Sea Salt & Fresh-Cracked Pepper to taste, and sauté on low heat until soft and translucent (5-10 Minutes). Add the (drained) Black Beans, Chicken Stock, Ham Seasoning, Oregano (to taste), Butter (to taste), Dill (to taste) and simmer on very low heat uncovered – stirring often.

Meanwhile – heat the other 1 TBSP of olive oil in the deep frying pan (10-12 inch) and brown both sides of the chicken breasts thoroughly (start with skin-side down). Before too brown…add the other half of the diced Red Bell Pepper & Onion and sauté for few minutes.

Turn the Chicken Breasts with the skin-side facing down in pan.

Add the package or packages of Yellow Rice (dry) to the chicken & sauté with onions/peppers. Add about 1 ½ cups of water per 5oz. package of rice (little less water than what the rice instructions call for). Turn up heat to high and stir to distribute ingredients evenly – bring to a boil, then reduce heat to simmer (very low) and cover pan.

Cook for 25 Minutes and serve with beans. If rice is too wet – cook on medium heat uncovered until moisture is absorbed. Serve as with some Cuban bread & Butta!

From the kitchen of
Big Daddy Caddy


Makes “32” hors d'oeuvres

  • 1½ lbs. Good-Quality, thick-sliced Corned Beef (either “Boars Head” or cook your own homemade corned-beef a day ahead and use leftovers).
  • 16 oz. Sauerkraut (fresh like “Silverfloss” or “Boars Head” is best of course)
  • 3 Cups Shredded Swiss-Cheese (I like “Kerrygold” Irish Swiss cheese)
  • 6 1/2 oz. Dijon Mustard
  • 1 TBSP Caraway Seeds
  • 4 cans Pillsbury Crescent Rolls (the “butter-flake” variety is very tasty)
  • 1 Bottle Thousand Island dressing (I like Ken’s)
Preheat oven to 375 degrees.

Get a cutting board…
Start Chopping the corned beef into matchstick-strips, and then crossways etc. the idea is to mince it up pretty good. Get a clean tea towel or cheese cloth; over the sink…wrap the sauerkraut inside and start twisting the end closed and squeeze hard to remove all water from the kraut! Put kraut on cutting board and chop up so there are no long strands.

Get a medium to large bowl…
Mix all ingredients, (except crescent rolls) in a large bowl; using your hands is the best way to incorporate everything. Form mixture into 32 separate 1½ to 2 inch balls.

Get three cookie sheets…
Using the cookie sheets (or some clean counter space) separate crescent rolls into individual sections (8-triangles per container). Place "Reuben Ball" on crescent dough section and roll smallest end around "ball" first, then roll larger end over "ball". Tuck dough securely under ball, making sure all open areas are pinched together. The idea is to have the ingredients completely encased in the dough. You may have to stretch the dough a little to make it fit but be careful not to tear it, if you do…make sure to pinch it sealed. Place Reuben Rolls on cookie sheet and space them because they will expand…about 12 per cookie sheet (depending on size).

Bake for 20 to 25 minutes…
until a nice golden brown all around. Serve warm with a side dish of Thousand Island dressing for dip. Also, unbaked ones may be frozen and used later.

From the kitchen of
Big Daddy Caddy

BDC’s Poor Man’s Prime Rib

Serves: 2-4

  • 2 Slabs of Beef Back Ribs (ask butcher if they have frozen in backroom…usually dirt cheap…was a $1.27 per/LB at my store)
  • 1 Full Bulb of Garlic, peeled and chopped
  • Olive Oil
  • 1 TBSP Chopped Fresh Rosemary or 1 Tsp of dried
  • ½ Tsp Kosher Salt
  • ½ Tsp Peppercorns
  • 1 TBSP of Olive Oil (I use quality olive oil for everything…hehe ;~)
  • Saran or plastic wrap
  • Horsey sauce (recipe follows)
This recipe is at its best if you – start a day ahead and marinate in fridge (make Horsey sauce too); but if you gotta have it tonight…by all means…do it! But start early!

First…take a sharp blade and remove as much of the membrane from the back of the ribs as you can – start at small end and peel it like a bad sunburn!

Next…Using either a mortar & pestle, food processor, or your head…crush the garlic, spices, and add enough olive oil to create a paste.

Now…split the paste in half and rub each slab thoroughly on both sides, massage it thoroughly! Wrap them tightly in the plastic wrap and either store in fridge over-night…or let it sit on the counter for about 2 hours to absorb the flavor.

Preheat oven to 325° degrees.

Place ribs in a shallow pan that fits both racks side-by-side and cover tightly with aluminum foil. Place in preheated oven and cook for 2 ½ -3 Hours, remove foil the last 30-45 minutes to get that golden look.

Serve with Horsey sauce. Mmmm DIG IN!!!

Horsey Sauce

  • 1 TBSP of Prepared Horseradish
  • ¼ cup of Sour Cream
  • ¼ cup of Mayo
  • Juice of ½ lemon
  • Sea Salt & Fresh-Cracked Pepper to taste

From the kitchen of
Big Daddy Caddy

SCOTS Fans!! Vote for the Best BBQ!!!
Tell us which region serves up the most mouth-watering, lip-smacking barbecue!
Eastern NC
Western NC (Lexington)
South Carolina
Kansas City
Great Lakes
Pacific Northwest
Mountain West