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Tag Archives: southern cooking
CreoleFood.com is a new solution for your hot sauce needs
My last bottle of Cajun Chef Sport Peppers fell, jumped or was pushed off the counter and broke its dispenser cap so it would no longer seal in the precious spicy vinegar. No pepper sauce* of any variety is available … Continue reading
Recipe: Improved Fried Okra
For such a versatile vegetable, fried okra generates a lot of controversy. Soak in buttermilk for tenderness, or coat with beaten egg so batter will stick? Dredge in flour for a uniform crust, or cornmeal for a pleasing crunch? How … Continue reading
Food for Thought: Jubilee: Recipes from Two Centuries of African American Cooking
Jubilee: Recipes from Two Centuries of African American Cooking: A Cookbook is delightful in multiple ways. Toni Tipton-Martin is a fine descriptive writer who documented her 300 African American cookbooks in The Jemima Code, which won a James Beard Award. Now, … Continue reading
Posted in Eating, Food for Thought
Tagged African American, Southern, southern cooking
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Recipe: Crispy Cornmeal Pork Chops
Crispy Cornmeal Pork Chops is our simplification of a recipe in Sean Brock’s Heritage cookbook. The acid and bacteria in the buttermilk help to tenderize the pork and its fat binds the cornmeal coating to the meat. Use a good … Continue reading
Recipe: Fried Oyster Po’ Boys
Thanksgiving is a good time to make fried oyster po’ boys because jarred oysters are often on sale. I experimented with both a buttermilk soak and an egg soak and found that buttermilk has more flavor but eggs make for … Continue reading
Recipe: Boiled Okra
This is the basic way we cook okra down south, and it’s pretty hard core. It produces the notorious sliminess which is loved by southerners and reviled by anyone north of the Mason-Dixon line. Try to buy younger, smaller pieces … Continue reading
Recipe: Grandma Eggplant
Another Southern classic from my friend Judy Cromwell, who writes: My grandmother would cook her dinner in the morning and set it on the top shelf of the stove until it was time for the evening meal. She would make … Continue reading
Battle Mandram: A family history
Judy Cromwell is a longtime friend who frequently comments on my recipes. She agreed to share her Mandram recipe and contributed this bonus description of her family’s tussles with this dish through the decades. Chef Otis’ interest in recreating southern … Continue reading
Recipe: Mandram (Chopped Vegetable Salad)
Mandram is a chopped vegetable salad that may have originated in the West Indies, according to Mandrang or Mandram | The Vintage Cookbook Trials. I learned about it from my friend Judy Cromwell, who provides her own history with the … Continue reading