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The Basics Of Southern Cooking
from:Southern cooking reflects the history and past economics of the region. These individuals made do with what was grown from the ground, which explains why cornmeal was very popular grain in the south because not much wheat could be grown. The Native Americans taught these individuals how to use plants and game for food. The African Americans taught them how to use black eyed peas, okra, sweet sorghum, and watermelons which are still used today in southern cooking.
Cornbread is a staple of southern cooking. Individuals should use regular corn meal to make the corn bread, not the mix. However, if a mix is all that is available, follow the directions on the package. Individuals should use buttermilk or buttermilk powder in the corn bread. Self rising corn meal is easier than plain corn meal which requires added leavening. Stone ground corn meal is the best of the corn meals for corn bread. For any corn meal that is being used make sure to follow the directions specifically on the package for cornbread.
Some other favorites of southern cooking are simple recipes to create. They are sausage dressing, fried green tomatoes, squirrel food, sorghum syrup, country ham, catfish, hush puppies, southern style pork cassuolet, and sauerkraut.
Southern cooking also has its favorite fruits and vegetables. Blackberries are a staple of southern cooking because they can be home grown. Blackberries are used to make jams, jellies, preserves, and cobblers. Black-eyed peas are a traditional southern dish that is eaten on New Year’s day for good luck. Cooking dried peas requires first a soaking in a wire sieve. Then choose a pot that will allow the peas to be covered. Place a slice of cured ham in the bottom of the pot. Add the peas, and bring to a boil until completely tender. Fresh or frozen peas can be cooked this same way with out the soaking. Collards are a type of cabbage. These greens can be cooked after being rinsed and the bad spots cut away. Place them in a pot with bacon and add water. Bring the pot to a slow boil and cook for forty five minutes to an hour. Grits are usually a breakfast meal served with butter. They also can be used in casseroles. Grits come from hominy which is corn kernels. Lima beans are also a favorite. Prepare them just like the black eyed peas. Muscadines are a fruit like grapes. They are used to make jams, jellies, preserves, and wine. Okra and sweet potatoes are also great staples to use in southern cooking.
Easy Cooking Recipe News
Recipe: Easy Shrimp and Chicken Sausage Paella - San Jose Mercury News
 Modesto Bee | Recipe: Easy Shrimp and Chicken Sausage Paella San Jose Mercury News Cook shrimp until just pink, 4 to 5 minutes. Set aside. 2. Add remaining oil and sausage to pan; cook until beginning to brown, 2 minutes. Add onion and bell pepper. Cook, stirring frequently, until translucent, about 5 minutes. Add garlic and rice; ... Easy Shrimp and chicken sausage paella |
Recipes and Lists at Your Fingertips - New York Times
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ZipList Launches Simple Meal Planning For Everyday Use - San Francisco Chronicle (press release)
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Grilled King Oyster Mushroom and Poblano Sandwich - Washington Post
Grilled King Oyster Mushroom and Poblano Sandwich Washington Post This is an easy recipe to double for a companion or multiply (on a larger grill) for a crowd. Make the most of a small grill by charring the poblano pepper while the grill is hot, cooking the mushrooms over medium heat, then grilling the sandwich. |
Breakfast Tacos With Eggs, Onions and Collard Greens - New York Times
 New York Times | Breakfast Tacos With Eggs, Onions and Collard Greens New York Times These comforting, easy tacos don't have to be relegated to the breakfast table. The chili pepper is optional; you can make them as spicy as you want. 6 ounces (about 1/2 bunch) collard greens, stemmed and washed 1 tablespoon extra virgin olive oil 1 ... |