“In the Southern school of culinary thought, if something’s tasty as-is, it’s even better fried. That principle was what led chef Eric Reid to dish up “frickles,” the crispy fried pickle chips that are the top seller at Del Merei Grille, his restaurant in Alexandria’s Del Ray neighborhood.” Serve with Spiced Remoulade.

Makes about 2 pints. "You’ll want to prepare these in a stainless steel pot and use stainless steel tongs or a wooden spoon. Aluminum cookware can leave the onions with an off color and deny you the gorgeous hot pink hue that you want. "

In the American South, delicate cornmeal flatbreads known as hoecakes are a classic accompaniment to the regions signature barbecue. Originally a simple mixture of cornmeal, water and salt, hoecakes are so named for their earliest method of preparation. According to legend, early settlers and field hands cooked the cornmeal griddlecakes on the blades of hoes or shovels held over the hot embers of campfires. In other parts of America, similar breads are known as everything from ash cakes to johnnycakes. Serve these hoecakes alongside our Barbecued Chicken (see related recipe at right).

This is another one of my funny catering recipes. This is the perfect party appetizer because it is cheap, fast and easy. Really easy. I always get requests for the recipe and when I give it to people, they can’t believe it is the same thing. Lets just say that if you saw the recipe FIRST you wouldn’t try these but once you have had them you are converted. Since you are seeing the recipe here first, well just trust me. Serve these at the next book club or baby shower and you will see people waiting at the oven for you to bring out the next batch.

2g of Carbs per bite

8g carbs per slice (1/18 of round)

2g carbs per ball