Though Spring seems like a distant memory, the heat has caused me to seek out something light and fresh from the Southern garden. I’ve managed to find some really great watermelons this season and I was inspired by a delicious dinner to make a cool summer salad. I’m new to this whole salad game, since I’m the carnivore of the group, but the fresh, cool flavor of the watermelon and the zip of red onion was too good to pass up. I give you my Southern fresh Watermelon Spring Salad to take the edge off this heat.
Category Archives: Cooking Tutorial
As a stress cooker, I did my fair share of baking in college. Most of my friends knew that an all night study session would inevitably be followed by an afternoon of baking stuff I couldn’t possibly eat, so they’d drop by after class got out to enjoy the spoils. Most of the time I’d make some cookies, but after a really bad test, I needed cake. Pound Cake, that is. So easy, and so good. Southern food made simple.
It’s finally tomato season in the South. The farmers markets are bursting with the colors of every heirloom tomato imaginable and your home garden is probably over flowing with tomatoes of all sorts. There is nothing like the season’s first BLT, the second BLT and third, until you’re still looking at a pile of tomatoes and suddenly not so interested in another boring BLT. Don’t get me wrong, there is nothing like a garden picked BLT where the star is some unknown heirloom exploding with its sweet acidic glory, but what if I could add some texture? I give you my Southern food twist on the classic BLT – the “BLORT” Bacon Lettuce Onion Ring & Tomato Sandwich.
One of the easiest ways to travel (through space and/or time) is through food. The tie between memory and taste is one of the most wonderful things about eating. Because we reminisce about our grandmother’s cooking or we miss certain dishes associated with our travels, we try to re-live those experiences in our kitchen. This was likely the reason that the French colonials living in New Orleans created the pecan praline. Longing for the almond and sugar treat known as a prasline back in their homeland, yet lacking the skills or ingredients to truly produce it, they ended up creating a distinctly American treat (less healthy, bigger portion, diabetes inducing…..) now associated with the city of New Orleans.
Have you ever noticed how, in the South, you’re never more than a mile from something resembling a fried chicken restaurant? There is one on practically every corner. We Southerners have a love affair with our fried chicken. With an abundance of lard and a steady supply of cast iron cooking utensils, Southerners have always been a little fry happy. Locally raised chickens have been abundantly available to all, who have lived in the South, (since before the Civil War) and frying them up is part of our Southern food heritage. As part of that heritage, we graciously attribute African plantation workers for the contribution of the signature Southern spices, associated with modern fried chicken recipes. With all that said, it’s time for the “Yankee” to tackle the challenge of the quintessential Southern food, Southern Fried Chicken.
We can all use a little extra energy during the day, or maybe a healthy boast to breakfast. Finding a quick way to get something nutritious, fresh and filling in our diets can be real challenge. Mark has opened up his fresh basket and given us his favorite “Hippie” Southern Granola recipe. The Hungry Southerner is on a mission to continue to expand the boundaries of Southern food, and to provide sustainable alternatives to the typical prepackaged items. Be creative and try to find local products for your granola recipe. You might be surprised what different nuts, berries, and honeys that are available in your area or try growing your own.
Pork is the life blood and culinary soul of some of the finest Southern foods. Whether it’s a slow smoked rack of ribs, tender seared pork belly, ham hock seasoned pot of beans, or simply making a bacon and eggs breakfast; pork is an amazingly versatile meat. The Hungry Southerner has an undeniable passion for pork and all things bacon; suckers of a certain variety. When we discovered Maple Bacon Morning Coffee, images of caffeinated pork fat ran through our mind, causing an urgent desire to acquire a bag. Does the Maple Bacon coffee live up to the same expectations that Bacon Marmalade has set for us? Will it help us further our cause for new and exciting “Bacon Delivery Systems”? Grab a beignet and keep reading.