Food has always been big part of my life. It is one of my greatest obsessions and a topic discussed multiple times a day in my and my families household. A good example of this was when my mom secured our summer cottage in Cape Cod back in March, the first thing I said was, “When should we start making up the menu for the week?”
Filed under Cooking Tutorial, Food, Yankee Recipes
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.
Filed under Cooking, Cooking Tutorial, Food, Southern Recipes, Yankee Challenge
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.
Filed under Cooking, Food, Southern Recipes, Yankee Challenge
For folks around the Gulf Coast region, Po-Boy’s are a very personal food. Southerners have very particular preferences to where they eat Po-Boy’s and what comes on them. Whether to order them “Dressed” with shrimp(lettuce, tomatoes, pickles, mayo), or as my sister would, with just ketchup? No matter where you’re favorite place is to have a Po-Boy, from Mother’s in New Orleans, to my personal favorite Harbor View Cafe ( in Long Beach,MS), they all have one necessary common ingredient…Fresh Louisiana French Bread. Po-Boy’s are often imitated, outside the coastal region, but rarely duplicated, simply because it’s hard to find fresh, Louisiana, French Bread that far from the source. To my surprise, AJ’s Famous Seafood, in Marietta,GA, actually comes close.
Filed under Atlanta Restaurant, Food, Food Review, Lunch Plate, Restaurant Review, Southern Culture
The Hungry Southerner 