If your the last person in Atlanta to have not experienced lunch at Taqueria del Sol, go ahead right now and get your car running while you read this. This place has been a locals favorite for 10 years and hopefully many more to come. The service is always friendly, and the ingredients always taste fresh and delicious. For the lunch plate I always suggest the Fried Chicken Taco, Carnita Taco, and a bowl of Shrimp Corn Chowder. The tacos are always seasoned just right with bright flavors, warm soft tortillas and the meat fillings are never dry or tough, always tender and perfect.
Monthly Archives: April 2010
The first Yankee Challenge is to season that brand new cast iron skillet, and cook us an old fashion Big Southern Breakfast. Breakfast must include: Thick Cut Bacon, Eggs (no omelets), Stone Ground Grits , Skillet Gravy and Butter Milk Biscuits . The rules are as follows: No olive oil allowed (butter or lard only); Everything, but the grits, has to be cooked in the cast iron skillet; and Everything must be made from scratch (no instant gravy mixes, quick biscuits, or instant grits). Make sure to season your cast iron skillet the day before, by rubbing a thin coat of lard or Crisco over every surface, and baking it alone in the oven at 250 degrees for 2 hours. Once your skillet is seasoned you won’t have to season it again, if used frequently. Some tips would be to cook the biscuits first, remove them from the skillet and then cook the bacon and eggs together. Try leaving a few table spoons of the bacon grease in the pan for the gravy, and keeping those tasty little bacon crisps with it. Stone grits will take 20 -30 minutes, maybe longer, so get them started while baking the biscuits. Don’t be afraid to season everything liberally with salt, pepper and/or whatever else peeks your interest (Tony Chachere’s is your friend). And don’t use soap and water on your cast iron skillet, just wipe it clean when your done. We will check in with Caitlin soon to see how she did.
Readers leave us a comment and offer your favorite biscuit recipes, ways to cook eggs, or gravy secrets. Don’t forget to try out the challenge for yourself and take pictures, we’d love to post everyone’s trials with the Big Southern Breakfast. Stop by and give Caitlin, “The Yankee”, a word of encouragement or recipe for the challenge. There will be a PRIZE, each month, for the reader with the best pictures and story about their Yankee Challenge experience, so get cooking y’all. Post your pictures to our Flickr group here or to our Facebook Fan Page here .
Mardi Gras, in the South, signals the opening of my second favorite season, crawfish season (football season would be a southerner’s first favorite). These tasty little mud dwellers have been a part of southern history since the merging of Native American and European culture in Louisiana centuries ago. Throwing a crawfish boil is a rich Southern Tradition that brings comfort food and friends together to enjoy the outdoors before the sweltering heat and humidity, of the deep south, drives us all back indoors to our other southern heritage, “Air Conditioning”. In honor of this great season, now part of a recurring annual event, The Hungry Southerner and friends throw a crawfish boil to enjoy the spring weather and spread our Southern Traditions with those that haven’t been a part of this great cultural food event. Here is the “Southerner’s Guide” to a great crawfish boil.
The Hungry Southerner and friends are cooking up a pot of boiled crawfish this Saturday and it had us wondering, what are you serving up this weekend? What new ingredients or recipes are you trying out? Any new restaurants or food events worth sharing with us? Any huge cooking disasters? We’d love to hear about it. So what are you serving up? Leave us a comment or tweet us at http://www.twitter.com/HungrySouthernr. Come back on Monday to get a inside view of how to throw a Southern Style Crawfish Boil.
-The Hungry Southern
We would like everyone to welcome Caitlin, “The Yankee”, from Mrs. Bear’s Tasty Fare . She has sacrificed herself at the alter of Southern Culture and decided to take up The Hungry Southerner’s “Yankee Challenge“. Once a month Caitlin is going to be challenged to cook a classic southern dish, with authentic ingredients and using our favorite family recipes. Caitlin doesn’t know this yet but she’s really going to learn to appreciate the experience of cooking with real butter, and the muscle building exercise of wielding a cast iron skillet. Caitlin’s going to be writing about her experiences with the ingredients, the challenges of slow cooking, or the easy surprises of preparing real southern comfort food. The Hungry Southerner is all about growing southern culture and connecting with each other through food, so this will be a great opportunity for us to all experience the wonder of learning southern cuisine. We would love for our readers to get involved, so leave us a recipe suggestion, ingredient or seasoning for Caitlin to try in a comment below, twitter to us @HungrySouthernr, or join our fan page on Facebook just search for TheHungrySoutherner. We will will post out the monthly challenge early, we would really enjoy hearing what your experiences are with the recipes and ingredients as well. Caitlin is getting ready for the first challenge, which will involve learning her way around her first cast iron skillet, seasoning it and cooking a classic southern breakfast of bacon, fried eggs, and stone ground grits. Visit Caitlin’s blog and send her an email to give her some tips for success, and don’t forget to remind her the number one rule of cooking with cast iron (never,never,never use soap and water).
-The Hungry Southerner
Let me start by saying you probably won’t find us reviewing an eatery on a first visit, we’ll call that a preview. Reviews are for 2nd and 3rd dates, after you have met the restaurants parents and gotten to know the food a little better. Unless the location is a one way death trap, we’ll always try to give a place a second chance. I’ve covered the spread here, sampling most of what it has to offer for dinner and my first brunch, so here’s whats “Hungry” at South City Kitchen, Vinings.
I’m a Southerner. Want to see my qualifications? This is my cast iron skillet, inherited from my Grandmother, who taught me how to use it. My grandmother was a true southern woman, who could cook anything. I spent hours stirring, smelling, tasting, browning, roasting, grilling, sauteing, chopping, peeling, baking, cutting and eating under the education of my NaNa. She taught me what it means to “Season To Taste”, which describes life in the South.
The Hungry Southerner is all about what happens when a group of people are experiencing Southern culture together. This is an outlet for Southern Foodie’s to talk about ingredients, restaurants, chef’s, farms, and all things said while eating together. So put on your seersucker suit, go season your cast iron skillet, and start soaking a pot of red beans welcome to The Hungry Southerner.