I’m quite particular when it comes to cookbooks, especially Southern cookbooks. For instance, my favorite most recently purchased book is John Besh’s “My New Orleans”. It’s a beautiful compilation of amazing images, stories and delicately executed recipes. It seems to me everyone these days has turned around and published a cookbook, most of those books being just down right awful. Southern My Way : Simple Recipes, Fresh Flavors by Gena Knox thankfully is not one of those books.
Tag Archives: Review
I firmly believe that every self respecting American (Southerners this especially applies to you) should keep a little bourbon tucked away for all occasions. I actually learned this from my grandmother who would always keep a little Jim Beam hidden away,in a trunk no less, for cooking. Bourbon is the signature flavor of the South, more so than Sweet Tea. Why? Because Bourbon was here first, it’s our Southern heritage; sacred, guarded and often the secret ingredient in many generation’s finest recipes.
Occasionally we get things in to review and generally I wouldn’t be the one writing about wine but I was fascinated about the most interesting aspect of what we received in this box…the packaging. I know it might be odd that a Southern based food blog would be talking about packaging, but I suddenly saw a sustainble future for wine. A future that I hope other vineyards will get behind, it just will take a certain shift in stigma and hopefully more folks willingness to find a place for a cardboard bottles of wine on their counters.
This week, I’m reviewing a favorite red of mine and…wait for it…a boxed wine. Now before anyone gets all bent outta shape over wine in a box, take the time to read the review and try some for yourself. You may be surprised how good (and convenient) boxed wines are.
Our passion is for the rich history and culture of the South and the wonderful flavors that are unique to our corner of the United States. Our goal has always been to tell great stories about the people, businesses, food, and flavors of this region and to use whatever tools we have to make that possible. We’ve experimented a lot with different formats, writing styles, video, audio and are continuing to try to find new ways to tell the story of people who make our Southern culture so unique. We are very attached to our family recipes and talking to folks about the Southern flavors and cooking techniques that make up Southern cuisine, so we have decided to stick to what we do well and tell Southern stories about food.
If you haven’t seen our first two videos ( Local 3, Phickles Pickles) and our first podcast ( Southern Cheese) please take a moment and check these out. We plan to bring you more of these amazing stories on a monthly basis. You’re going to notice that our writing is going to slow down a little bit to free up some time to work on our “Stories”. We’ll still bring you recipes from time to time, but we’re going to try harder to tell you about the people and the places of the South that you all grew up with and are most passionate about. The folks that remind you of your grandparents home cooking, or the restaurants whose flavors will live with you for a lifetime.
As part of this process we need your help in two ways: 1) we need your tips telling us about your local country stores, restaurants, chefs, shops, suppliers, etc anybody that you think might be a good fit for our stories; 2) tell your friends about what we are doing to tell these great Southern stories and help us grow these businesses so they can succeed and continue to provide their wonderful Southern goodness for more to enjoy. In the end it’s not about advertising, or numbers of readers on our website, or video views, but that we are building relationships with our farmers, chefs, Southern suppliers and local business owners and passing that on to you to do the same. I hope you guys will help us make these Southerner’s Stories a success!Stay Hungry Y’all! -The Hungry Southerner
Even though Summer’s coming to a close, there’s plenty of time left to fire up the grill. We’re reviewed two Spanish reds this week to try and find a good accompaniments to an end-of-summer feast “a la parrilla”. The first is a Red Crianza from El Coto in the Rioja region of Spain followed by a red table wine from Protocolo.
Driving down I-10, roll down the windows as you cross the Atchafalaya Basin and listen to the rhythms of the road mixed with the natural melodies of the swamp and soul of the muddy muddy smell of the Lousiana waterways. Those beautiful rich sights and sounds are melded into the local Zydeco music, just like those of the neighboring Delta Blues. Mel Melton and The Wicked Mojo’s new album PaPa Mojo’s Roadhouse is a great new example of Southern Zydeco and Blues fusion. So why is the Hungry Southerner interested? Mel Melton is also a great Southern Chef who infuses the spirit of his music into his Creole cuisine.