Southern Entree Pulled Pork Often referred to as Pork Barbeque, this dish is a favorite staple of southern cooking.
Rub: mix ingredients for the rub in a small bowl. Spread mixture over pork, cover, and chill for at least 2 hours—even better, chill overnight. Pork: preheat oven to 300. Roast the pork about 6 hours, till a meat thermometer registers 170. The meat should practically fall apart. ** Sauce: while meat is roasting, make barbeque sauce by combining all ingredients in a pan. Simmer and stir 15 minutes. Take sauce off heat. Set aside tilll you’re ready to use it. Assembly: let pork cool for an hour. Deglaze the pan with a little water and add drippings to the sauce. While pork is still warm, use 2 forks to pull the pork—one fork to steady the meat, the other to shred. Put shredded pork in a bowl and add half the sauce to cover and coat the meat. Serve: pile the warm pork warm on hamburger buns, with extra sauce to moisten. Or serve extra sauce on the side. Coleslaw is the perfect southern accompaniment! * Or skip this part and just use your favorite store bought BBQ sauce. ** Or use a crock-pot. Place the pork on a layer of sliced onion on the bottom of the pot and add enough water to fill the pot 2/3 of the way up. Cook on low for 10 to 12 hours. Shred the meat as described above.
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Tips & Glossary Basic southern cuisine differs from its Cajun, Creole, and Southwestern cousins in its lack of hot spices. As a result, it's rich but mild—the ultimate in comfort food! • Crabmeat: meat from the body, legs or claws of numerous varieties of crab. Most prized is jumbo lump from the hind leg. But for crab cakes and casseroles, use regular lump, as well as finback from the body. Claw meat is brown and stronger flavored, though also good for crab recipes. Buy it fresh if you can. • Greens: a staple in Southern cooking, they're in the cabbage family and include kale, collards, turnip, spinach, and mustard greens. Usually served with black-eyed peas and cornbread to sop up the pot likker. • Grits another staple of Southern cooking: coarsely ground corn, cooked as porridge. Once cooked, grits are served plain, baked in a casserole, fried or deep-fried as a fritter. (Think polenta.) • Pie Crust: store bought crusts are fine. But for the skilled (or more daring) among you, make your own. Here's our recipe—Noel's Pie Crust. • Yams: a type of sweet potato with an elongated shape and deep orange flesh. A true yam is grown in Africa and Asia is actually quite different from what Americans call yams.
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Southern Side Baked Cheese Grits Oh, dear Grits, let us count thy ways: bacon, ham, shrimp, onions, artichokes; fry you, fritter you, or serve you plain. So many options.
Preheat oven to 350. In a large saucepan, bring water to a boil and slowly stir in grits. Reduce heat and continue stirring. Cook for 30-40 minutes, stirring occasionally. Remove grits from heat, stir in remaining ingredients, and turn into a 2 qt. greased casserole dish. Bake 45-50 minutes. |
Tips & Glossary Basic southern cuisine differs from its Cajun, Creole, and Southwestern cousins in its lack of hot spices. As a result, it's rich but mild—the ultimate in comfort food! • Crabmeat: meat from the body, legs or claws of numerous varieties of crab. Most prized is jumbo lump from the hind leg. But for crab cakes and casseroles, use regular lump, as well as finback from the body. Claw meat is brown and stronger flavored, though also good for crab recipes. Buy it fresh if you can. • Greens: a staple in Southern cooking, they're in the cabbage family and include kale, collards, turnip, spinach, and mustard greens. Usually served with black-eyed peas and cornbread to sop up the pot likker. • Grits: another staple of Southern cooking: coarsely ground corn, cooked as porridge. Once cooked, grits are served plain, baked in a casserole, fried or deep-fried as a fritter. (Think polenta.) • Pie Crust: store bought crusts are fine. But for the skilled (or more daring) among you, make your own. Here's our recipe—Noel's Pie Crust. • Yams: a type of sweet potato with an elongated shape and deep orange flesh. A true yam is grown in Africa and Asia is actually quite different from what Americans call yams.
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Southern Breakfast Scrapple A traditional American pork and cornmeal dish kindly provided by Janet Riehl, author of Sightlines: a Poet's Diary.* 2 lb. pork shoulder (or pork butt)
Pull meat from bone and chop with knife or food processor Be careful not to grind it too fine. Set aside. Measure 5 cups of the cooking stock and return to pot. Bring to a simmer; add meat, cornmeal, and salt. Stir constantly until thick and smooth, about 15-30 minutes. Final: Pour mixture into two 9"x 5" loaf pans and refrigerate until completely chilled. Unmold scrapple. Slice and fry on both sides until golden brown and crisp. Serve immediately. Or, instead of chilling as a loaf, simply cook on stovetop and serve as cornmeal mush. * See our Reading Guide for Janet Riehl's Sightlines and visit Janet's blog, Riehl Life. *** Notes from Erwin Arthur Riehl, Janet’s 93-year-old father: Our family recipe comes from the Riehls, my maternal grandparents who raised me as their own child. They migrated to Illinois from Germany in the 1880s. When hogs were butchered at home, back in my growing up years, we carved out the cuts of meat such as shoulders, hams, bacon, and chops. There were always scraps, and we used them for scrapple. I recommend scrapple as a delicacy fit for kings. But it is hard on the calorie counters!
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Tips & Glossary Basic southern cuisine differs from its Cajun, Creole, and Southwestern cousins in its lack of hot spices. As a result, it's rich but mild—the ultimate in comfort food! • Crabmeat: meat from the body, legs or claws of numerous varieties of crab. Most prized is jumbo lump from the hind leg. But for crab cakes and casseroles, use regular lump, as well as finback from the body. Claw meat is brown and stronger flavored, though also good for crab recipes. Buy it fresh if you can. • Greens: a staple in Southern cooking, they're in the cabbage family and include kale, collards, turnip, spinach, and mustard greens. Usually served with black-eyed peas and cornbread to sop up the pot likker. • Grits: another staple of Southern cooking: coarsely ground corn, cooked as porridge. Once cooked, grits are served plain, baked in a casserole, fried or deep-fried as a fritter. (Think polenta.) • Pie Crust: store bought crusts are fine. But for the skilled (or more daring) among you, make your own. Here's our recipe—Noel's Pie Crust. • Yams: a type of sweet potato with an elongated shape and deep orange flesh. A true yam is grown in Africa and Asia is actually quite different from what Americans call yams.
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Southern Salad Black-Eyed Pea Salad We've dressed up the humble black eyed pea and turned an old southern classic into a refreshing salad.
Drain peas. In a large bowl, combine herbs and vegetables. In a jar, combine ingredients for the dressing and shake, mixing thoroughly. Pour dressing over the pea salad, cover, and chill 4 hours or overnight. Serve chilled or at room temperature. *Add 1/2 lb. diced ham for a more substantial luncheon salad and serve on a bed of bib lettuce. |
Tips & Glossary Basic southern cuisine differs from its Cajun, Creole, and Southwestern cousins in its lack of hot spices. As a result, it's rich but mild—the ultimate in comfort food! • Crabmeat: meat from the body, legs or claws of numerous varieties of crab. Most prized is jumbo lump from the hind leg. But for crab cakes and casseroles, use regular lump, as well as finback from the body. Claw meat is brown and stronger flavored, though also good for crab recipes. Buy it fresh if you can. • Greens: a staple in Southern cooking, they're in the cabbage family and include kale, collards, turnip, spinach, and mustard greens. Usually served with black-eyed peas and cornbread to sop up the pot likker. • Grits: another staple of Southern cooking: coarsely ground corn, cooked as porridge. Once cooked, grits are served plain, baked in a casserole, fried or deep-fried as a fritter. (Think polenta.) • Pie Crust: store bought crusts are fine. But for the skilled (or more daring) among you, make your own. Here's our recipe—Noel's Pie Crust. • Yams: a type of sweet potato with an elongated shape and deep orange flesh. A true yam is grown in Africa and Asia is actually quite different from what Americans call yams.
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Southern Side Buttermilk Cornbread The South wouldn't be the same without cornbread. Our buttermilk recipe is delicious—perfect alongside Black-eyed Peas and Southern-Style Greens.
Preheat oven to 425. Coat bottom and sides of a 10” cast-iron skillet with oil, shortening, or bacon grease. Place skillet on the oven’s center rack to heat. In a large bowl, combine the next 5 dry ingredients. In a separate bowl, beat eggs; stir in milk and melted butter. Add milk and eggs to flour mixture, stirring to blend till you get a pancake-batter consistency. Drop a tiny bit of batter into the hot oiled skillet—it should sizzle.** If it does, add all the batter. Bake for 20-25 minutes, till a toothpick comes out clean. * Use regular milk if you don't have buttermilk |
Tips & Glossary Basic southern cuisine differs from its Cajun, Creole, and Southwestern cousins in its lack of hot spices. As a result, it's rich but mild—the ultimate in comfort food! • Crabmeat: meat from the body, legs or claws of numerous varieties of crab. Most prized is jumbo lump from the hind leg. But for crab cakes and casseroles, use regular lump, as well as finback from the body. Claw meat is brown and stronger flavored, though also good for crab recipes. Buy it fresh if you can. • Greens: typically collard • Greens: a staple in Southern cooking, they're in the cabbage family and include kale, collards, turnip, spinach, and mustard greens. Usually served with black-eyed peas and cornbread to sop up the pot likker. • Grits: another staple of Southern cooking: coarsely ground corn, cooked as porridge. Once cooked, grits are served plain, baked in a casserole, fried or deep-fried as a fritter. (Think polenta.) • Pie Crust: store bought crusts are fine. But for the skilled (or more daring) among you, make your own. Here's our recipe—Noel's Pie Crust. • Yams: a type of sweet potato with an elongated shape and deep orange flesh. A true yam is grown in Africa and Asia is actually quite different from what Americans call yams.
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