Southern Recipe?!
For my English class I need to come up with a southern dish for my whole class!. Dose anyone know of a dish that is easy to make and has a little southern history behind it!?Www@FoodAQ@Com
Answers:
how about making some Hush puppies!.!.!.the history of the hosepipe is that during the Civil War, the slave women would make little balls of corn meal and fry it up to feed the hungry pups and as they fed them they would say "hush puppies, hush" that is the way the Hosepipe we southerns eat with fish came to be!.!.!.
Fried chicken was brought to the south by the Africans!.!.!.alot of our food down here came from Africa!.!.i guess the women back then didn't know how to cook worth a darn!.!.lol!.!.!.
!.!.!.that is the truth!.!.!.not fiction!.!.!.hope this helps ya!.!.and good luck in your English class!. Oh!.!.!.and you can fry anything!.!.!.!.and call it Southern!.!.!.!.heck!.!.!.!.Fired Green Tomatoes!.!.!.!.is another one!.!.!.or Fried Okra!.!.!.or Fried Squash!.!.!.!.you pick it and fry it!.!.!.and there you go!.!.!.!.Southern!.!.!.lol!.!.!.!.Www@FoodAQ@Com
Fried chicken was brought to the south by the Africans!.!.!.alot of our food down here came from Africa!.!.i guess the women back then didn't know how to cook worth a darn!.!.lol!.!.!.
!.!.!.that is the truth!.!.!.not fiction!.!.!.hope this helps ya!.!.and good luck in your English class!. Oh!.!.!.and you can fry anything!.!.!.!.and call it Southern!.!.!.!.heck!.!.!.!.Fired Green Tomatoes!.!.!.!.is another one!.!.!.or Fried Okra!.!.!.or Fried Squash!.!.!.!.you pick it and fry it!.!.!.and there you go!.!.!.!.Southern!.!.!.lol!.!.!.!.Www@FoodAQ@Com
fried chicken, gumbo, jambalayaWww@FoodAQ@Com
sorry i didnt understand!.
Where in the soutern!? in like 1900 or osmething!? give me more factsWww@FoodAQ@Com
Where in the soutern!? in like 1900 or osmething!? give me more factsWww@FoodAQ@Com
yea go with jambalaya, or gumboWww@FoodAQ@Com
jambalaya isn't too difficult (I love making this one cajun)
"Creole Jambalaya originates from the French Quarter of New Orleans, in the original European city sector!. It was an attempt by the Spanish to make paella in the New World, where saffron was not readily available due to import costs!. Tomatoes became the substitute for saffron!. As time went on, French influence was strong in New Orleans, and spices from the Caribbean changed this New World paella into a unique dish!. In modern day Louisiana, this dish has evolved along a variety of different lines!. Creole Jambalaya, or red Jambalaya as it is called by Cajuns, is found primarily in and around New Orleans, where it is simply known as "Jambalaya!." Creole Jambalaya includes tomatoes, whereas Cajun Jambalaya does not!.!.!."
gumbo can be tricky, you have to make the roux just right (personally I have to make this one in half, because I'm allergic to shellfish, but my husband likes shrimp gumbo, so I make chicken gumbo for myself and the kids)
"Gumbo has been called the greatest contribution of Louisiana kitchens to American cuisine!. The dish has its origins in the meeting of cultures that occurred in Louisiana during the 18th century!. French cooking techniques provided the beginning with bouillabaisse!. The native Choctaw's filé powder and local seafood were a major addition to the local cuisine!. West African slaves' imported okra found its way into the Louisiana kitchens, and provided gumbo with its name!. Bell peppers, tomatoes and cooked onions were brought to the table by Spanish colonists!.
The first written references to gumbo appear in the early 1800s!. In 1885, the division between filé and okra-based gumbos was documented in La Cuisine Creole!. The cookbook contained many gumbo recipes, some made with filé and some with okra, but none with roux!."
my kids love sweet potato pie or even sweet mashed potatoes
"Sweet Potato Pie is a traditional dessert popular in the Southern United States!. It is a usually made as a large tart in an open pie shell without a top crust!. The filling consists of sweet potatoes, milk, sugar and eggs, flavored with spices such as cinnamon and nutmeg!. Some people mistakenly believe that it bears some resemblance to pumpkin pie in both taste and appearance!. Sweet Potato Pie does resemble Pumpkin Pie in appearance, but not in taste!. Sweet Potato Pie has more of a sweet taste to it!."
Here's some more ideas:
"!.!.!.The food most commonly associated with the term "Southern Food" is often called "soul food" and is characterized by the heavy use of high-calorie lards and fats!. This style is often attributed to influence of the African-American slave population though it draws the mix of African influences as well as Native American, Scots-Irish, and others!. Southern fried chicken, vegetables cooked in lard or fat, black-eyed peas, cornbread, and biscuits are just a few examples of foods typically lumped into this broad category!.
Barbecue is a food typically associated with the South; however, it is also heavily favored and common throughout the Midwest too!. Consisting of meat that has been slow-cooked and heavily seasoned, it is characterized by sharp regional divides in style-preferences!. In Texas it is often beef based, while in North Carolina it is typically pork based and further subdivided into Eastern (vinegar-based) and Western Carolina (ketchup-based) styles!. South Carolina also has a distinct mustard-based sauce that is unique to the midlands area!. Kansas City, Missouri and Memphis are also considered barbecue hubs, drawing on styles from multiple areas!. Western Kentucky is also known for its barbecue, with Owensboro hosting the International Bar-B-Q Festival the second weekend of May!.!.!."Www@FoodAQ@Com
"Creole Jambalaya originates from the French Quarter of New Orleans, in the original European city sector!. It was an attempt by the Spanish to make paella in the New World, where saffron was not readily available due to import costs!. Tomatoes became the substitute for saffron!. As time went on, French influence was strong in New Orleans, and spices from the Caribbean changed this New World paella into a unique dish!. In modern day Louisiana, this dish has evolved along a variety of different lines!. Creole Jambalaya, or red Jambalaya as it is called by Cajuns, is found primarily in and around New Orleans, where it is simply known as "Jambalaya!." Creole Jambalaya includes tomatoes, whereas Cajun Jambalaya does not!.!.!."
gumbo can be tricky, you have to make the roux just right (personally I have to make this one in half, because I'm allergic to shellfish, but my husband likes shrimp gumbo, so I make chicken gumbo for myself and the kids)
"Gumbo has been called the greatest contribution of Louisiana kitchens to American cuisine!. The dish has its origins in the meeting of cultures that occurred in Louisiana during the 18th century!. French cooking techniques provided the beginning with bouillabaisse!. The native Choctaw's filé powder and local seafood were a major addition to the local cuisine!. West African slaves' imported okra found its way into the Louisiana kitchens, and provided gumbo with its name!. Bell peppers, tomatoes and cooked onions were brought to the table by Spanish colonists!.
The first written references to gumbo appear in the early 1800s!. In 1885, the division between filé and okra-based gumbos was documented in La Cuisine Creole!. The cookbook contained many gumbo recipes, some made with filé and some with okra, but none with roux!."
my kids love sweet potato pie or even sweet mashed potatoes
"Sweet Potato Pie is a traditional dessert popular in the Southern United States!. It is a usually made as a large tart in an open pie shell without a top crust!. The filling consists of sweet potatoes, milk, sugar and eggs, flavored with spices such as cinnamon and nutmeg!. Some people mistakenly believe that it bears some resemblance to pumpkin pie in both taste and appearance!. Sweet Potato Pie does resemble Pumpkin Pie in appearance, but not in taste!. Sweet Potato Pie has more of a sweet taste to it!."
Here's some more ideas:
"!.!.!.The food most commonly associated with the term "Southern Food" is often called "soul food" and is characterized by the heavy use of high-calorie lards and fats!. This style is often attributed to influence of the African-American slave population though it draws the mix of African influences as well as Native American, Scots-Irish, and others!. Southern fried chicken, vegetables cooked in lard or fat, black-eyed peas, cornbread, and biscuits are just a few examples of foods typically lumped into this broad category!.
Barbecue is a food typically associated with the South; however, it is also heavily favored and common throughout the Midwest too!. Consisting of meat that has been slow-cooked and heavily seasoned, it is characterized by sharp regional divides in style-preferences!. In Texas it is often beef based, while in North Carolina it is typically pork based and further subdivided into Eastern (vinegar-based) and Western Carolina (ketchup-based) styles!. South Carolina also has a distinct mustard-based sauce that is unique to the midlands area!. Kansas City, Missouri and Memphis are also considered barbecue hubs, drawing on styles from multiple areas!. Western Kentucky is also known for its barbecue, with Owensboro hosting the International Bar-B-Q Festival the second weekend of May!.!.!."Www@FoodAQ@Com
Sweet potato pie
Dessert cornbread (just add honey & cream to any cornbread receipe)Www@FoodAQ@Com
Dessert cornbread (just add honey & cream to any cornbread receipe)Www@FoodAQ@Com
If you want your class to love you prepare southern fried chicken in a cream gravy!. Easy to make but you have to watch over it!. If you want most of your class to hate you try making smothered southern chicken livers!. If you want them to really hate you make them soul style tripe!.Www@FoodAQ@Com
Collard greens, cleaned and chopped!. Put smoked ham chunks or ham hocks in pot with touch of oil to brown a little with some fresh cloves of garlic and red pepper flakes!. Add water to pot to cover meat then add collard greens and simmer for about 1 hour or until tender!. Makes sure you have liquid in pot at all times!. Just keep adding if it evaporates!. Add salt if necessary!. Simple one pot meal!. Good luck!. You'll probably require 2 bunches of greens!. They are pretty big yet shrink while cooking but still make plenty!.Www@FoodAQ@Com
biscuits and sawmill gravy
Sawmill workers were among the very poor during the depression!.this gravy was a cheap and filling meal
Fry sausage patties until brown!.!.!.remove sausage and stir enough flour into remaining grease to form a paste (roux) heat for 1 min the slowly add milk!.and stir until thick!.
rule of thumb is
2 T grease
2 T flour
1 cup milk
s&P to taste
crumble cooked sausage into gravy and serve over opened biscuits!.!.
Buttermilk biscuits
2 c all-purpose flour
1 T baking powder
1 t salt
1/2 t baking soda
1/4 c shortening
3/4 c buttermilk
(if using self rising flour omit baking powder and salt)
Sift the flour baking powder,salt and soda together,,,,cut in the shortening (I use my fingers)until well blended!. add Buttermilk!.and combine!.!.!.place dough on floured surface and knead very little ( I just place on floured surface !.turn to cover both sides with flour) and roll or press out until 1/2 inch thick!.!.!.cut into rounds with a glass or a biscuit cutter!.bake for 15 mins at 400!.!.!.but all ovens are different so check at 10 mins!.!.!.
Another southern favorite!.!.!.I dont know the history !.
Chocolate gravy also served over opened biscuits
1 c granulated sugar
2 T flour
3 Tunsweetened cocoa powder
pinch of salt
1 1/2 c milk
2 T butter
combine all the dry ingredients in a heavy pan!.!.!.add milk and stir over med low milk until thick!.!.!.remove from heat and stir in butter!.Www@FoodAQ@Com
Sawmill workers were among the very poor during the depression!.this gravy was a cheap and filling meal
Fry sausage patties until brown!.!.!.remove sausage and stir enough flour into remaining grease to form a paste (roux) heat for 1 min the slowly add milk!.and stir until thick!.
rule of thumb is
2 T grease
2 T flour
1 cup milk
s&P to taste
crumble cooked sausage into gravy and serve over opened biscuits!.!.
Buttermilk biscuits
2 c all-purpose flour
1 T baking powder
1 t salt
1/2 t baking soda
1/4 c shortening
3/4 c buttermilk
(if using self rising flour omit baking powder and salt)
Sift the flour baking powder,salt and soda together,,,,cut in the shortening (I use my fingers)until well blended!. add Buttermilk!.and combine!.!.!.place dough on floured surface and knead very little ( I just place on floured surface !.turn to cover both sides with flour) and roll or press out until 1/2 inch thick!.!.!.cut into rounds with a glass or a biscuit cutter!.bake for 15 mins at 400!.!.!.but all ovens are different so check at 10 mins!.!.!.
Another southern favorite!.!.!.I dont know the history !.
Chocolate gravy also served over opened biscuits
1 c granulated sugar
2 T flour
3 Tunsweetened cocoa powder
pinch of salt
1 1/2 c milk
2 T butter
combine all the dry ingredients in a heavy pan!.!.!.add milk and stir over med low milk until thick!.!.!.remove from heat and stir in butter!.Www@FoodAQ@Com
Collard greens and sweet potato pie!.!.!.oh, I'm getting hungry just thinking about it!.Www@FoodAQ@Com