Wednesday, February 11, 2015

Time to Eat!

            It’ s February and cold and miserable…at least in my neck of the woods and my thoughts turn to comfort foods because it’s more fun than more snow.

I love Savannah, visited there a lot of times and did a ton of research on the place for the Consignment Shop mysteries. Things like what streets go one way, how many squares are there, and is the Pirate House really haunted?

One of the things…probably the best thing...I love researching is the food! Eating my way across Savannah is a delicious, lip-smacking, calorie-overload adventure.  Is there anything more delicious than Southern cooking?

            You can have your sushi and broiled skinless/boneless chicken breast but give me a good old pork something-or-other anytime. I read somewhere that there are two religions down South...Baptist and Barbecue.  This is where the pork comes in, a cookout over a hardwood fire. Pulled, shredded, chopped, diced or sliced, it’s all pure heaven. 
            Then there’re the pies. Lord have mercy, pies! My Kentucky mother in-law taught me to make crust that crumbles if you look at it sideways. And the filling… I have a pecan pie recipe that makes grown men cry, a peach cobbler recipe bequeathed to my eldest daughter and I do make mighty fine fried chicken with what my kids call bathtub gravy ‘cause it’s so good you want to take a bath in the stuff.

            Here’s a list and you tell me if it’s on a Northern grocery list or a Southern one. First off there’s the grocery itself…just try and find a Winn Dixie or Piggly-Wiggly in New Jersey.

            Bagels or hush puppies, granola bars or bread pudding, soft pretzels or jambalaya, baguette or grits, penne or grits, 12-inch Italian sausage or grits.  You get the idea.

            So what about you? What is your favorite Southern dish? Is there one passed down in the family or one you found in an old Southern Living magazine in your doctor’s office? Share the good food! Yummmmm!

            And don’t forget the Chicks Saturday bash from 2:00-4:00 with prizes and fun. Hope to see you all there.



Jeannie D. said...

I grew up with a lot of good Southern cooks growing up in Northern Kentucky, my Mama and my Aunts. I learned to make my Mama's pepper gravy and biscuits and my Aunt's cornbread dressing. But the best thing I learned to make was out of the Midnight and the Garden of Good and Evil Cookbook from Savannah, Chicken and Dumplings! They are awesome. Miss Blanche's Caramel Cake out of the same cookbook is awesome too! I love Savannah and go as often as we can. My SIL lives in Augusta, Georgia so we visit her and make the short drive over to Savannah.

Duffy Brown said...

Holy cow! I had no idea Midnight in the Garden had a cookbook. I loved the book…so Savannah. Dead on. I need to get the book. Thanks tons, Jeannie.

Duffy Brown said...

Here is my fav recipe for Pecan Pie.
I’ve posted it before but if you missed it…So darn easy

Pecan Pie (yummy)

9” unbaked pie crust (if in a hurry Pillsbury in the fridge section)
1 cup light corn syrup
1 cup firmly packed dark brown sugar
3 eggs slightly beaten
1/3 cut butter melted
½ tsp salt
1 tsp vanilla
1 cup pecan halves (or walnuts)
350 for 35 min (check to see if done)

LD Masterson said...

Oh, pooh. Now I'm craving pie. And grits. And hush puppies. (I've always had a thing for hush puppies.)

Anonymous said...

I also have a thing for hush puppies which I first encountered eons ago when I was in the South for Army Basic. However, I live in the Northwest, can't find good ones, and really don't want to learn how to make them. At least grits and pecan pies are doable.

Margaret said...

Love for Savannah is one thing we have in common. Mrs. Wilke Dinning Room, OMG! What food! And I dream about the pecan encrusted chicken at The Pirates House and The Pink House. We have never had a bad meal in that beautiful city. I am a New England Girl and love my New England food, but southern cooking is tied or a very close second. Reading The Consignment Shop Mysteries always takes me back.

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