Category Archives: Yankee Challenge

Southern Kitchen – Hungry for Homemade Yogurt

yogurt

I started making my own yogurt about 5 years ago when I was on a low
carb diet and wanted to control the sugar in my food.  Once I got into
it,  I really appreciated the fact that making our own food helps
reconnect us with lost traditions and reminds us where our food comes
from.  Making your own yogurt is simple, saves money and allows you to
create your own custom flavor combinations…and it’s delicious.

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Yankee Challenge: Red Velvet Cake

butter

Growing up my Sisters would watch Steel Magnolias, over and over.  So you can imagine that I’ve managed to see this, modern, Southern classic once or twice.  About midway through the film, there is this great scene where the “mean old” Ouiser is serving the, Armadillo shaped, red velvet groom’s cake, and she chops the tail off and serves it to Tom Skerritt.  Seeing this scene makes me laugh every time, which brings us to this month’s Yankee Challenge. This month you’ll be baking Southern Red Velvet Cake.

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Shrimp Étouffée & Beignets Challenge

shrimp etouffee

When I received my third Yankee Challenge I was a wee bit nervous because I had no clue what I was being asked to cook: Shrimp Etouffee with a side of Beignets?? Hmmm, sounds a bit French and not at all Southern. Also a bit scary. Thankfully, one of my bestest friends, Katie, is a born and raised Louisiana girl. The only time I have ever had real home cooked “NOLA” food was when Miss Katie asked her Grandma to send us a huge batch of Jambalaya. It was incredibly delicious and to this day I occasionally dream about a ginormous bowl of Jambalaya drizzled in hot sauce appearing magically before my eyes. Katie was my exchange program roommate from LSU during my first year at the University of Tennessee, who happily explained both of these Cajun/Creole dishes to me.

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Yankee Challenge: Shrimp Étouffée & Beignets

It’s no secret that The Hungry Southerner is partial to Southern Creole/Cajun cuisine.  Most Cajun dishes follow a pattern that consists of 3 culinary traditions: the trinity (bell pepper, onion, celery) , a roux, and some Gulf Coast Seafood.  These base ingredients mixed with a heavy dose of cajun seasoning, file powder, a little andouille sausage and a large mound of rice can be reworked in 10 dozen different combinations.  This challenge is to throw you in to the deep end, and teach you how to swim in the Bayou.  This month’s Yankee Challenge is Shrimp Etouffee with a side of Beignets.

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Big Southern Vegetable Plate Challenge

Title

After my first Yankee Challenge, Big Southern Breakfast, I picked up a few Southern cookbooks at the library, so I could read up on popular Southern dishes and how to make them. I felt very prepared when I was assigned my second Yankee Challenge: a Southern Vegetable Plate. There would be five vegetables: fried okra, collard greens, fried green tomatoes, black eyed peas, and macaroni and cheese (yes this is a veggie), plus a side of cornbread. There were some rules like the last challenge, that involved making the cornbread and mac-n-cheese from scratch, frying everything in the cast iron skillet, using dried black eyed peas, and the collard greens needed to be cooked with a ham hock or salt pork.  Um, what the heck is a ham hock?!

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