“Both of my grandmothers, from either end of Tennessee—McNairy County on the Tennessee River and Sevier County in Appalachia—cooked every day in cast iron. Mind you, these women could not have been more different. The South is a big place, and there are hundreds of miles and hundreds of years of diverging histories between folks in the Mississippi Delta and those in the Smokies. Tennessee is long, but cast iron is one common denominator.”
“The only tried-and-true way to season a cast-iron skillet is with lard.”
~ John Martin Taylor, Southern-Food Historian
Buy a Lodge cast-iron Pan they make the best in the world. They come pre-seasoned nowadays, but if you have your Great-Gramma’s pan that has been neglected or you just need to know how to season your pan here is an easy guide:
- Wash a new skillet with warm soapy water once to remove the thin coating of wax applied at the factory. That’s the last time you should ever wash it with soap.
- Have the butcher grind enough fresh pork fat to nearly fill the skillet. Place a thin layer of water (about ⅛ inch) in the bottom, and then add the fat. Put the skillet in the oven set to 225 degrees or on top of the stove over very low heat.
- Melt the fat slowly; it can take an hour or more. When the solid matter (called cracklings) turns brown and sinks to the bottom, strain the fat into a glass jar with a tight-fitting lid and wipe out the skillet. After the fat has cooled, cover it and store in the refrigerator. You now have rendered lard for biscuits and piecrusts—and a seasoned skillet.
- After each use, rub the inside of the skillet with bacon grease and wipe out the excess. The salt in the bacon grease will help preserve the skillet and keep food from sticking to the surface. If you must wash it to remove any dust or bits of burned food, don’t even think about putting it in the dishwasher. Use only cold water and a natural-bristle brush, then dry it thoroughly and wipe down with bacon grease.
Source: “The Southener’s Handbook,” by Garden & Gun
2 tablespoons cayenne pepper
2 tablespoons paprika
1 tablespoon ground white pepper
1 tablespoon ground black pepper
4 tablespoons chili powder
1 tablespoon garlic powder
Combine spices and store in a cool, dark place in a tightly sealed container.
“The smell of coffee cooking was a reason for growing up, because children were never allowed to have it and nothing haunted the nostrils all the way out to the barn as did the aroma of boiling coffee. The decision about coffee was clear and definite and a cook’s ability to make good coffee was one of her highest accomplishments. Mother made real good coffee but some mornings my father would saddle the horse and ride more than a mile up the road to have his second cup with his cousin Sally, who made the best coffee ever.”
~ Edna Lewis (1916-2006), Renowned African-American chef, teacher, and author who helped refine the American view of Southern cooking. From “The Taste Of Country Cooking”
#FavoriteQuotes #CulinaryHero #EdnaLewis
When I’m not in the South I miss these golden nuggets of deliciousness. I’ve had elegant crab stuffed hushpuppies, but these are a delicious basic version made easy by using self-rising cornmeal.
- 2 cups white lily self-rising cornmeal
- 2 tablespoons self-rising flour
- ½ medium onion, chopped
- 1 cup buttermilk
- 1 large egg, beaten
- Vegetable oil for pan or deep-frying
In a large bowl combine the cornmeal, flour, and onion. Add the buttermilk and egg and mix well. Let the mixture stand for 5-6 minutes.
In a deep skillet heat about 3 inches of oil over medium heat. Drop the batter by tablespoons into the hot oil. Fry until golden brown, turning several times. Remove from the oil, drain before serving.
The so called pâté of the South isn’t really very Southern at all. No, pimento cheese got its start up North—in New York, in fact—as a product of industrial food manufacturing and mass marketing. Like other food items though it was perfected in the South. There’s a multitude of pimento cheese recipes out there, but we’ll start with this basic one and introduce fancied up one’s later.
½ cup mayonnaise
1 (4-ounce) jar diced pimentos, drained
1 tablespoon grated onion with juice
1 teaspoon Worcestershire sauce
½ teaspoon salt
½ teaspoon ground black pepper
⅛ teaspoon cayenne pepper
1½ cups lightly packed shredded sharp yellow cheddar cheese
1½ cups lightly packed coarsely shredded sharp white cheddar cheese
In a medium bowl add the mayo, pimentos, onion, Worcestershire sauce, salt, pepper, and cayenne together. Fold in the cheeses to thoroughly combine. Cover and refrigerate for a few hours before serving to allow the flavors to meld.
Two amazing soups that were begging to be mashed together.
Pho was created in Viet Nam in the 1880’s under French occupation, influenced by the French taste for beef based dishes. Some even speculate the name comes from the French Feu (fire, as in pot au feu), though others believe that the dish may have inspired by Chinese occupiers from the previous thousand years.
Matzah Ball Soup was likely invented thousands of years ago, from leftover Matzah meal and an egg. Matzah is a flat cracker that is the “bread of affliction” during the Passover Holiday, symbolizing the Israelites hasty escape from Egypt. But the soup we think of as Matzah Ball Soup came to particular prominence in Eastern European Shtetl’s with קניידלעך kneydlach dumplings.
For the broth:
- 2 medium unpeeled yellow onions, halved
- 1 large 4”-5” piece of ginger, cut lengthwise in half
- 5 quarts cold water
- 1 4-5 lb. chicken, cut up
- ½ lb. chicken wings
- 2 tsp kosher salt, or to taste
- 1 Tbsp rock sugar
- 1 cinnamon stick
- 2 star anise
- 1 tsp whole coriander seeds
- 2 Tbsp fish sauce, or to taste
- 1 small white onion, thinly sliced
- 4 scallions, thinly sliced
For the matzah balls:
- 1 cup matzah meal
- 1 teaspoon kosher salt
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 4 large eggs, beaten
- ¼ cup oil
- ¼ cup minced scallion
For the toppings:
- 1 large bunch of fresh Thai basil
- limes cut into wedges
- 3 cups mung bean sprouts
- 2 jalapeños, sliced thin
- Hoisin sauce if desired
- Garlic chili sauce if desired
- Sriracha if desired
To make the broth:
- Char your onions and ginger. The onions and ginger should be nicely charred but still firm, this step will deepen the broth’s flavor. Once the onions and ginger are charred, remove the skin from the onions. Rinse the onion and ginger, and use a small knife to scrape off excess charred bits to prevent your broth from getting bitter.
- Cut your chicken into parts, separating the breasts, legs, wings and backbone. This will ensure that your chicken cooks evenly.
- In a small skillet over medium heat, toast the cinnamon, anise and coriander until lightly browned and fragrant 2-3 minutes. Don’t burn the spices. Add onion, ginger and chicken to a large pot. Fill the pot with 5 quarts of water. Bring the water to a simmer; continuously skim the impurities as they rise to the top.
- After about 20 minutes of simmering, or once they’re cooked through, remove the chicken breasts and allow them to cool. Add the toasted spices, salt and sugar to the pot. Continue to gently simmer the mixture for at least 1 hour for flavors to develop.
- Remove the remaining chicken parts and strain the liquid through a fine meshed sieve. Bring the liquid back to a simmer until the liquid has reduced by about a quarter. This will deepen the broth’s flavor.
- While simmering, shred the chicken meat and reserve for serving. Once reduced, turn off the heat and add the fish sauce to the broth. Taste, and add additional seasoning if desired.
To make the matzah balls:
- While the soup is simmering, in a large bowl whisk together the matzah meal, salt, baking powder and baking soda. Add the beaten egg and oil (schmaltz would be a lovely replacement for the oil. Schmaltz is rendered chicken fat). Add the scallions. Mix everything together until just combined.
- Refrigerate the mixture for at least 30 minutes.
- Form the matzah ball mixture into even-sized balls. You can determine the size based on your preference, but they will double when cooked.
- Bring a large pot of water to a boil. Lower to a simmer and gently drop the matzah balls into simmering water. Place the lid on the pot and continue to simmer for 30 minutes. Once cooked store in their cooking liquid.
- Add the shredded chicken, raw sliced onion and scallions to a bowl. Ladle hot broth into the bowl. Add the matzah balls to the soup.
- Serve with Thai basil, bean sprouts, lime wedges, hoisin and hot sauces. Allow people to garnish and customize their pho to their liking.
Alright I have a confession to make I love butterbeans and it’s not a healthy normal relationship I’m a bit obsessed. Butterbeans are baby Lima beans – there I said it. There is a world of difference between the two though. I am a card carrying member of the Butterbeans cult. A number of recipes for Butterbeans will pop up here from time to time with most of them using a pork product, but not today. This is a simple and delicious recipe for fresh baby limas or shall I say fresh Butterbeans. Enjoy.
3 cups beans, fresh not frozen or canned
6 cups water
1-2 bay leaves
⅛ teaspoon black pepper or to taste
1 tablespoon salt or to taste
Rinse Butterbeans well under cool water. In a 4-quart saucepan combine the beans, water, bay leaves, and pepper. Bring it up to a boil and skim off the impurities that rises to the top during the first 10 minutes.
Cover the pot and reduce the heat slightly. Let it cook for 15 to 20 minutes more, or until the beans are tender. Turn off the heat and add the salt. Let the beans sit in the cooking liquid for 20 minutes before serving.
If you’re serving them on their own as a side which I would highly recommend, I’d stir in a pat of butter serving.