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Southern cooking

Orange Balsamic Roasted Okra

by jughandle January 10, 2020

written by jughandle

I am a huge fan of the Okra, no matter how it is cooked. For that reason, I admit I may not be the best judge of this dish. That said…

Orange Balsamic Roasted Okra, good God, what’s not to like? Orangy, crisp long cut okra with the tangy-sweet flavor of balsamic vinegar. Wow!

Ok, maybe fried okra, or in this case “roasted” (read, healthier) might just be a welcome addition to your side-dish repertoire, yes?

I have included some nice pictures of floured and even crumb coated okra. This recipe is not that. The okra you’ll get from following this recipe will be crisp and crunchy, more like the first and last pictures in this post. If you prefer a crisp outside with a softer inside, toss the sliced okra in a mixture of all purpose flour with a tablespoon of either baking soda or corn starch added. You will need to then fry, not roast the okra in a 1/4 inch of oil in your skillet. The result should still be amazing, only with a few more calories. – jughandle

ORANGE BALSAMIC ROASTED OKRA

"This easy to make and healthy roasted okra is slightly crispy and has the most beautiful orange zing to it. These unexpected flavors are incredible." Recipe and summary from -The Endless Meal

Course Side Dish, Snack

Cuisine American, Southern American

Keyword orange balsamic roasted okra, roasted okra

Cooking Method oven roasted

Hot/Cold Dish Either

Course Side Dish, Snack

Cuisine American, Southern American

Keyword orange balsamic roasted okra, roasted okra

Cooking Method oven roasted

Hot/Cold Dish Either

Servings 2 side dish servings

Author TheEndlessMeal.com

Ingredients

1 lb okra cut in half lengthwise or 1/4 if large
1 teaspoon olive oil extra virgin of course
1/2 teaspoon salt Sea or Kosher
1 whole Orange Zest and juice from
1 1/2 Tbsp balsamic vinegar
1 Tbsp honey
1 clove garlic small garlic clove very finely minced
1/2 tsp Black pepper to taste
1 whole Orange sliced for garnish

Instructions

Preheat your oven to 450 degrees.
Clean and slice okra lengthwise. You can leave the short stem on.
Line a baking tray with parchment paper.
Toss the okra with the olive oil and spread them out on the prepared baking sheet in a single layer.
Roast the okra for 25 minutes.

While the okra is roasting, prepare the glaze

In a frying pan over high heat add the orange zest, orange juice, balsamic vinegar, honey, and garlic.
Bring it to a boil and let it boil rapidly, whisking occasionally until it has reduced by half, about 5 minutes. If it reduces a little too much, just add another splash of orange juice or water.
Once the okra is nicely browned remove it from the oven and toss it with the orange glaze.
Salt while they are still hot.
Serve the okra with orange slices and a little fresh cracked pepper.

Nutrition Facts

ORANGE BALSAMIC ROASTED OKRA

Amount Per Serving

Calories 139 Calories from Fat 18

% Daily Value*

Fat 2g3%

Saturated Fat 1g6%

Sodium 601mg26%

Potassium 678mg19%

Carbohydrates 29g10%

Fiber 7g29%

Sugar 14g16%

Protein 5g10%

Vitamin A 1624IU32%

Vitamin C 53mg64%

Calcium 186mg19%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

Variations:

Try adding sausage or bacon to make a hardier dish
You might like to spice it up a bit with hot sauce or cayenne pepper
Sprinkle a little Old Bay seasoning on it after mixing to make it more cajun tasting.
I like to grate parmesan cheese on the finished dish. It seems to bring out the flavors.

January 10, 2020 0 comment

Andy Garr Cajun Food Gumbo Southern American

Chicken and Andouille Gumbo from SK

by Reposted Article June 11, 2019

written by Reposted Article

Chicken and Andouille Gumbo is not the perfect dish. Sure, it has tons of deep, complex flavors and is very filling. The one downside is that a true roux really jacks up the calorie count. Along with the rice this is not the healthiest of recipes I’ve shared with you. Just be aware that a serving is around a thousand calories. – jughandle

That said, this is one of the best recipes with video I’ve seen. It comes from SK -Southern Kitchen who are loaded with great southern recipes.

Submitted by Andy Garr

Chicken and Andouille Sausage Gumbo

About the recipe - This straight from SK - Southern Kitchen
Making a roux requires both time and patience. As the roux cooks, the flour will darken and thin out slightly. Stir constantly so that the roux will eventually turn the color of chocolate, but does not burn. In lieu of roasting a chicken, you could make a rich chicken stock out of a 3 1/2-pound whole chicken, then pull the meat from the bones and use the stock in the gumbo. However, pulling a store-bought rotisserie chicken and using commercial chicken broth is a good way to save time.

Traditional gumbo recipes call for green bell peppers, but we prefer to use more-flavorful poblanos instead. Feel free to substitute one diced green bell pepper for the poblano if you prefer.

We like to use Texas Pete hot sauce in this recipe.

Course Dinner, First Course, Gumbo, Lunch, Main Course, Starter

Cuisine Cajun, Southern American

Keyword Chicken and Andouille Gumbo

Protein Andouille Sausage, Chicken

Cooking Method Stove Top

Hot/Cold Dish Hot

Course Dinner, First Course, Gumbo, Lunch, Main Course, Starter

Cuisine Cajun, Southern American

Keyword Chicken and Andouille Gumbo

Protein Andouille Sausage, Chicken

Cooking Method Stove Top

Hot/Cold Dish Hot

Servings 8 Servings

Author Reposted Article

Ingredients

3/4 cup vegetable oil
1 cup all-purpose flour
1 yellow onion finely diced
3 ribs celery finely diced
1 poblano pepper seeded and finely diced
1 red bell pepper seeded and finely diced
6 cloves garlic minced
1 tablespoon paprika
2 teaspoons cayenne pepper
3 bay leaves and 3 sprigs fresh thyme tied together with kitchen twine
1 pound okra cut into 1/2-inch rounds
15 ounces diced tomatoes 1-15oz can with its juice
8 cups
chicken broth?
1 pound andouille sausage sliced 1/4 inch thick
1 tsp Kosher salt more or less to taste
1 tsp black pepper more or less to taste
2 Tbsp Hot sauce Texas Pete or Louisiana Hot Sauce, more or less to taste
3 pounds chicken 1 whole rotisserie or baked chicken with the skin removed and meat pulled from the bone
1 tablespoon Worcestershire sauce
4 cups Cooked white rice for serving
1 cup scallions Sliced or chopped for serving

Instructions

In a large Dutch oven or other heavy-bottomed pot, heat the oil over medium heat until hot.
Stir in the flour to begin to make a dark roux.
Cook, stirring constantly with a wooden spoon until very dark, but not burnt, 20 to 30 minutes.
Add the onions, celery and peppers, and cook until the vegetables are softened, 6 to 8 minutes.
Toss in the garlic, paprika, cayenne, bay leaves and thyme, and cook until aromatic, about 1 minute.
Add the okra and tomatoes and cook until the okra begins to soften, about 5 minutes.
Stir in the chicken broth and sausage, bring to a simmer, and cook, skimming off any oil that comes to the surface, until the flavors have melded and the sauce has darkened and slightly thickened, about 45 minutes.
Add the chicken and Worcestershire sauce, return to a simmer, and cook until heated through, about 5 minutes.
Taste and adjust seasonings. Season to taste with salt, pepper and hot sauce. Serve in bowls over white rice and garnished with scallions.

Video

Notes

If you like gumbo don't even look at the calorie count. The roux really jacks the numbers.

Nutrition Facts

Chicken and Andouille Sausage Gumbo

Amount Per Serving

Calories 918 Calories from Fat 522

% Daily Value*

Fat 58g89%

Saturated Fat 28g175%

Cholesterol 142mg47%

Sodium 1345mg58%

Potassium 1124mg32%

Carbohydrates 55g18%

Fiber 5g21%

Sugar 8g9%

Protein 45g90%

Vitamin A 1950IU39%

Vitamin C 58.8mg71%

Calcium 123mg12%

Iron 4.8mg27%

* Percent Daily Values are based on a 2000 calorie diet.

Other Recipes To Try

Plated spiced chicken with creamed spinach

mashed potatoes meatloaf and tomato gravy

June 11, 2019 0 comment

Beef Dinner/Supper Jerry Wooden Southern American Starter Stews/Chili Stock Pot Tex-Mex

Authentic Texas Chili Recipe

by jughandle June 9, 2019

written by jughandle

Chili with an “i”

Before we learn how to make the Authentic Texas Chili Recipe, we need to learn how to spell it. Let’s get it strait right off the bat. Chili, the chunky soup type dish, is always spelled with an “i”. Chile with an “e” is the pepper that makes the Chili spicy. Thank you for letting me exorcise my demons.

A Brief History of Chili

The following history comes from “Chili History”

When it comes to the story of chili, tales and myths abound.

While many food historians agree that chili con carne is an American dish with Mexican roots, Mexicans are said to deny any association with the dish.

In the 1880s, a market in San Antonio started setting up chili stands from which chili or bowls o’red, as it was called, were sold by women who were called “chili queens.”

A bowl o’red cost diners such as writer O. Henry and democratic presidential hopeful William Jennings Bryan ten cents and included bread and a glass of water.

The fame of chili con carne began to spread and the dish soon became a major tourist attraction. It was featured at the World’s Fair in Chicago in 1893 at the San Antonio Chili Stand.

By the 20th century chili joints had made their debut in Texas and became familiar all over the west by the roaring ‘20s. In fact, by the end of that decade, there was hardly a town that didn’t have a chili parlour, which were often no more than a shed or a room with a counter and some stools.

It’s been said that chili joints meant the difference between starvation and staying alive during the Great Depression since chili was cheap and crackers were free.

LBJ’s Favorite Chili Recipe

Authentic Texas Chili

Chili is many things to many people. One thing most agree on is that Chili in Texas does not have beans. Lots of meat, but no beans.

Course Dinner, First Course, Lunch, Main Course, Side Dish, Starter

Cuisine Southern American, Tex-Mex

Keyword Texas Chili

Protein Beef

Cooking Method Stove Top

Hot/Cold Dish Hot

Course Dinner, First Course, Lunch, Main Course, Side Dish, Starter

Cuisine Southern American, Tex-Mex

Keyword Texas Chili

Protein Beef

Cooking Method Stove Top

Hot/Cold Dish Hot

Servings 8 Servings

Author jughandle

Ingredients

INGREDIENTS

2 Pounds Ground Beef Coarse grind 80/20 or Chuck Also Called Chili Grind in Texas
Vegetable Oil As Needed to brown the meat
2 Cups Sweet Onions Chopped, either Texas Sweet or Vidalia Onions.
2 Tbsps Garlic Minced. About 4 to 5 cloves
3 Tbsps Chili Powder
2 Tbsps Ground Cumin
1 Tbsp Smoked Paprika
1 Tbsps Mexican Oregano
2 tsps Salt
2 tsps Black Pepper
2 Bay Leaves
28 ounce Tomatoes 1-28 Ounce Can of Crushed tomatoes
3 Tbsps Tomato Paste
2 cubes Bouillon cubes Beef Flavor or equivalent of either liquid or powder bouillon
24 ounces Beer 2 cans or bottles of a good full bodied beer. I use Tecate
1 Cup Water
2 Tbsps Masa or white cornmeal as a thickening agent

Instructions

To Make The Chili

In a 6-8 quart saucepan, over medium-high heat, brown the beef in batches so you do not crowd the pan. Remove the meat as it browns to a paper towel lined bowl to drain.
Drain all but 1/4 cup of the fat in the pan, If you have very lean meat and there is not a 1/4 cup fat, add vegetable oil, as needed.
Add the minced onion and cook, on medium, stirring occasionally, until it is browned and soft, about 10-12 minutes.
Stir in garlic, chili powder, cumin, smoked paprika and oregano and cook, stirring constantly so as not to burn the spices, until the spices are fragrant and paste like. About 1-2 minutes.
Return the browned beef to the saucepan and add the salt, pepper, bay leaves, crushed tomatoes, tomato paste, bouillon, 1 bottle or can of the beer and 1 cup of water. Then simmer for 20 minutes.
Add the remaining beer, another cup of water, and the cornmeal or masa. Simmer 30-40 minutes longer, stirring occasionally, until chili is thick. Do not turn the heat up so high it burns the bottom of the Chili.
Serve with any toppings you like.

Notes

Toppings: Of course these will add to the calorie count

Shredded Cheddar Cheese, Sour Cream, Chopped Red Onions, or sliced Jalapeno peppers.

Nutrition Facts

Authentic Texas Chili

Amount Per Serving

Calories 393 Calories from Fat 216

% Daily Value*

Fat 24g37%

Saturated Fat 9g56%

Cholesterol 81mg27%

Sodium 831mg36%

Potassium 812mg23%

Carbohydrates 17g6%

Fiber 4g17%

Sugar 6g7%

Protein 23g46%

Vitamin A 2270IU45%

Vitamin C 17.6mg21%

Calcium 86mg9%

Iron 4.9mg27%

* Percent Daily Values are based on a 2000 calorie diet.

Variations and Companion Dishes

Meat
- Try combining ground beef and pork for more depth of flavor
- Most of the first Chili recipes used venison as the meat of choice. Venison is much leaner than beef or pork.
Beans
- Yankee Chili includes kidney beans, pinto beans or white beans. The addition of beans makes for a less expensive chili.
- There are Chili recipes that don’t have meat at all. Just beans, onions, tomatoes and chile peppers.

What to eat with Chili?

Southern Onion and Broccoli Cornbread

Southern Stir Fry With Turnips and Greens

Basic White Bread By James Beard Recipe

June 9, 2019 0 comment

Andy Garr Country Ham Dinner/Supper Featured Greens Lunch Main Dishes Southern American Turnips

Southern Stir Fry With Turnips and Greens

by jughandle May 14, 2019

written by jughandle

Southern Stir Fry With Turnips and Greens

Recipe Submitted by – Andy Garr

In my continuous effort to bring you the finest recipes from around the world, I submit Southern Stir Fry with Turnips and Greens, from my friend Andy Garr. Andy and I met in high school playing basketball. He moved and lives in Texas and posts a ton of interesting stuff on FaceBook.

It appears that Andy and I have the love of many interests in common. Food among the most obvious. Thanks for sending me this recipe Andy – jughandle

The Back Story

The Mississippi River Delta, stretches for one hundred miles along the banks of the mighty Mississippi. Extending eastward fifty miles across the state, it is among the richest agricultural regions in the world.

After the enactment of the Emancipation Proclamation, slaves no longer worked the cotton fields, Chinese men migrated to the Delta in search of work. As is the case today, many intended not to make the Delta their permanent home, only to earn money and send it home. When they arrived, they found hard labor and low pay.

To achieve economic independence, these new immigrants opened grocery stores, selling to the black freedmen, formerly whose only choice were the plantation stores. The first Chinese grocery store in Mississippi likely appeared as early as the 1870s.

For generations Chinese immigrants continued to come to Mississippi Delta. They joined with their extended families and incorporating their cooking into the local cuisine. This recipe for stir-fried turnips and greens is one such dish. -excerpt from SECRETS OF THE SOUTHERN TABLE © 2018 by Virginia Willis.

Southern Stir-Fry With Turnips And Greens

Course Dinner, First Course, Lunch, Main Course

Cuisine Southern American

Keyword Southern Stir Fry

Protein ham

Cooking Method Pan Fried, Stir Fried

Hot/Cold Dish Hot

Course Dinner, First Course, Lunch, Main Course

Cuisine Southern American

Keyword Southern Stir Fry

Protein ham

Cooking Method Pan Fried, Stir Fried

Hot/Cold Dish Hot

Servings 4 people

Author Submitted by Andy Garr

Ingredients

1 cup (240 g) chicken stock homemade chicken stock
1 Tbsp (1 tablespoon) sherry
2 Tbsp (2 tablespoons) canola oil
2 ounces (56.7 g) country ham cut into small dice
2 cloves (2 cloves) garlic very finely chopped or pressed
2 Tbsp (2 Tbsp) ginger peeled and cut into julienne strips
1/2 Cup (80 g) small sweet onion thinly sliced crosswise
4 ounces (113.4 g) turnips 4 small or 2 medium turnips about 4 ounces, peeled and thinly sliced into half-moons
1/2 tsp (1/2 tsp) kosher salt more or less to taste
1/2 tsp (1/2 tsp) Black Pepper freshly ground, more or less to taste
4 Cups (160 g) greens Chopped about 6 ounces
2 tsp (2 teaspoons) honey local honey is best and is optional

Instructions

Stir together the stock and sherry. Set aside.
Heat a 14-inch flat-bottomed wok or large iron skillet over very high heat until a drop of water evaporates within a second or two when added to the pan.
Add the oil to the skillet and heat until shimmering.
Cook the ham until the fat is rendered, about 30 seconds
Throw in the garlic and ginger and cook just for 10 seconds.
Start stirring and add the onion stirring continuously, for 1 minute.
If you are using a wok move any ingredients up the sides if they start to brown too much. Don't burn anything.
'
Add the turnips and stir-fry for another minute or two, then season with salt and pepper.
Pour in the stock mixture and toss together quickly with the vegetables.
Mix in the greens and cook, stirring, until the vegetables are crisp and/or tender—3 to 5 minutes.
Taste and adjust for seasoning with salt and pepper.
Drizzle with honey, if you choose, and serve immediately

Nutrition Facts

Southern Stir-Fry With Turnips And Greens

Amount Per Serving

Calories 158 Calories from Fat 90

% Daily Value*

Fat 10g15%

Saturated Fat 2g13%

Cholesterol 11mg4%

Sodium 577mg25%

Potassium 265mg8%

Carbohydrates 11g4%

Fiber 1g4%

Sugar 6g7%

Protein 6g12%

Vitamin A 455IU9%

Vitamin C 16.7mg20%

Calcium 20mg2%

Iron 0.6mg3%

* Percent Daily Values are based on a 2000 calorie diet.

Other Southern Recipes

Southern Onion and Broccoli Cornbread

Southern Tartar Sauce Recipe

Beverly’s Southern Cornbread Recipe

Southern Fried Chicken Recipe from Ella Ween Myer

Authentic Texas Chili Recipe

Perfect Hush Puppies The Georgia Way

Dirty Rice Cajun Style

May 14, 2019 0 comment

American Food Condiments, Dips, Sauces, Dressings & Gravy Sauces Southern American

Southern Tartar Sauce Recipe

by jughandle May 8, 2019

written by jughandle

A Southern Tartar Sauce Recipe?

As a Southern raised and fed Georgian, I love Southern comfort food. Well, isn’t it all comfort food? Have you ever heard of Southern diet food? I don’t think so.

Fried chicken, fresh sweet corn. Pan fried catfish with hushpuppies and tartar sauce. Dang, I’m making myself hungry. In my youth I could, and did, sit down with a spoon and a jar of Tartar sauce and finish it off in one sitting. It might not be right, but it’s a fact.

Sauce That Please

Good food just isn’t complete without good sauce. After the French invented the 5 Mother Sauces to cover the taste of their rotted meat, what else was left?

The Mu’ther Sauces

Southern cooking was what’s left! Meat cooked for hours on end, smoked with the finest fruit woods. Tied together with killer sauces. Tomato based, mayonnaise sauces, cheese, vinegar, and of course fat based sauces. You know, red bbq sauce, white bbq sauce, cheese sauce, vinegar bbq sauce and gravy. I call them the 5 Basic Mu’ther Sauces of the South.

I’ll be asking you all for your favorite sauce later. This post is about a classic mayo based sauce. Tartar Sauce.

What Should A Good Tartar Sauce Recipe Include?

Mayonnaise of course. I’m not going to get into a Brand war on this blog but you can read what Southern Living wrote on the subject. I will name a few brands they ranked:

- - Duke’s
  - Hellmann’s
  - Bama
  - Blue Plate
  - Mrs. Filbert’s
  - Just Mayo
  - Kraft Real Mayonnaise

Pickles. You have to have pickles in a good tartar sauce, right? But should you use dill, sweet, bread & butter or something with a little kick like Wickles Wicked Pickles?Mustard. Goes without saying. Maybe. Will it be yellow ballpark mustard, mustard powder? How about dijon? If it is dijon will it be Grey Poupon or may be Gulden’s spicy brown mustard?

Other good stuff

Lemon – I guess you could use Meyer Lemons and that would add a touch of orange. What about Limes. Now that would boost the tang factor.

Capers – I love capers and beside caper berries, I can’t think of a substitute.

Garlic – fresh or powdered? My recipe calls for powder but I might try fresh and see what happens.

The spices – Some say yeh, some say nay. I say absooolutely! That said my recipe calls for Texas Pete hot sauce a touch of Old Bay seasoning and a hit of “optional” cayenne pepper.

I say Pete because it’s distinctive flavor doesn’t overwhelm with heat as could Tabasco. Louisiana Hot Sauce would be an acceptable substitute.

Cayenne is more flavor than heat so I add it.

Old Bay is a maybe. I honestly haven’t tried it in the sauce yet. I’ll let you know. It could be over the top or it might be just the touch on sea food.

Conclusions

If I didn’t think Tartar sauce was one of the all time best sauces, I wouldn’t have go to the trouble of disertating on it.

I will try a few of the variations we discussed here and get back to you.

I sure would appreciate any thoughts you all might have on the subject – jug

Southern Tartar Sauce Recipe

Tangy and delicious homemade tartar sauce, the perfect condiment for seafood

Course Condiment, Sauce

Cuisine Southern American

Keyword Tartar Sauce

Cooking Method fresh chopping

Hot/Cold Dish Cold

Course Condiment, Sauce

Cuisine Southern American

Keyword Tartar Sauce

Cooking Method fresh chopping

Hot/Cold Dish Cold

Servings 8 Servings

Author jughandle

Ingredients

1/2 c (112 g) Mayonnaise Your favorite brand or home made
1 tsp (1 tsp) Onion Dried Minced
1.5 tsp (1.5 tsp) Lemon Juice juice of 1-1/2 lemons
1 tsp (1 tsp) Dill Relish
1 tsp (1 tsp) Capers chopped
1/2 tsp (0.5 tsp) Dijon Mustard Grey Poupon
1/4 tsp (0.25 tsp) Garlic Powder
1 Pinch (1 Pinch) Salt to taste
1/2 tsp (0.5 tsp) Hot Sauce Texas Pete
1 Dash (1 Dash) Old Bay Seasoning
1/4 tsp (0.25 tsp) Cayenne optional

Instructions

Method:

Add the mayonnaise, minced onion, lemon juice, to a small mixing bowl.
Mince the dill relish and capers then add to the mixing bowl.
Add the remaining ingredients and whisk to combine.
Transfer the tartar sauce to a Ball jar and store in the refrigerator until ready to use.

Notes

Notes Use mayonnaise, NOT Salad Dressing, when making tartar sauce.

Properly stored tartar sauce may be refrigerated up to six months.

Use tartar sauce as a condiment for any fried dough or seafood.

Use the recipes serving size changer to increase the amounts needed for a larger batch.

Nutrition Facts

Southern Tartar Sauce Recipe

Amount Per Serving (1 Tbsp)

Calories 98 Calories from Fat 90

% Daily Value*

Fat 10g15%

Saturated Fat 1g6%

Cholesterol 5mg2%

Sodium 119mg5%

Potassium 9mg0%

Vitamin A 35IU1%

Vitamin C 1.1mg1%

Calcium 2mg0%

* Percent Daily Values are based on a 2000 calorie diet.

May 8, 2019 0 comment

Fried Dough Southern American

Perfect Hush Puppies The Georgia Way

by Reposted Article May 7, 2019

written by Reposted Article

Leave it to a Georgia boy to make hush puppies hot in big-city Chicago. Though chef Cary Taylor may be a long way from home, he keeps his roots front and center at the Southern, in the Midwestern center’s Bucktown neighborhood. “I was born in Columbus on the Georgia-Alabama border, and living on the Chattahoochee River had a lot to do with how I grew up,” he says. “Hush puppies were my favorite. I ate them every chance I got, mostly at fish shacks and catfish fries.”

Passed down through generations of Southern cooks, hush puppies are traditionally served with seafood. “The earliest forms were just dropped dough, using the same cornmeal from dredging the fish,” Taylor says. “Folklore is that hush puppies even got their name because fishermen would toss them to the barking dogs so they’d hush up and not scare away the fish.”

To support local produce in his new home, Taylor uses a white cornmeal ground from sweet Illinois corn by Three Sisters Garden, though yellow works just as well, as long as it is fine grind. “Don’t beat the batter too much or it will get rubbery,” he says. “You want to keep the hush puppies fluffy.” Unless allergies prevent it, Taylor also recommends using peanut oil. “It’s the best frying oil to hold the heat and deliver the most color. And it’s the most Southern.”

To cook properly, hush puppies should be submerged in oil (about a three-inch depth ought to do it), so you need a pot with high sides. The chef suggests working in batches of eight, using a small cookie scoop or rounded tablespoons to get the perfect size. He serves the hush puppies steaming hot with a good tartar or rémoulade sauce, or with a Carolina smoked trout dip—reminiscent of the original hush puppy pairing. “It’s not the same as the catfish fries back home, but I am as authentic as I can be,” he says. “And hush puppies are comfort food—no matter where you’re from.”

Perfect hush puppies the Georgia way

Recipe from chef Cary Taylor of Atlanta, Georgia and published in Gun & Garden Magazine in the June/July 2011 issue.

Course Bread, Side Dish

Cuisine Southern American

Keyword Southern Hush Puppies

Cooking Method deep frying

Hot/Cold Dish Hot

Course Bread, Side Dish

Cuisine Southern American

Keyword Southern Hush Puppies

Cooking Method deep frying

Hot/Cold Dish Hot

Resting time 10

Servings 8

Author Cary Taylor

Ingredients

DRY MIX

2 1/2 cups (397.5 g) fine-ground cornmeal white or yellow
1/2 cup (62.5 g) all-purpose flour
1 tbsp. (1 tbsp.) baking powder
1/2 tbsp. (0.5 tbsp.) sugar
1/2 tbsp. (0.5 tbsp.) ground black pepper
1/2 tbsp. (0.5 tbsp.) salt
3/4 tsp. (0.75 tsp.) baking soda
1/2 tsp. (0.5 tsp.) cayenne pepper

WET MIX

3 (3) eggs lightly beaten
1 1/2 cups (360 g) buttermilk
3/4 cup (75 g) scallions chopped

Instructions

PREPARATION

Mix dry ingredients together in one bowl.
In a separate bowl, mix wet ingredients together.
Whisk wet and dry mixes together until the batter is just combined.
Let rest for 10 minutes.
In a 6-quart stockpot or a mini electric fry pot, heat oil to between 350ºF and 360ºF, keeping the oil at a steady temperature.
Once the oil is hot enough, drop small scoops or rounded tablespoons of the batter into the oil in batches of eight.
The cooking process is fast, about 60 to 90 seconds.
As soon as the hush puppies start to float, use tongs to rotate (both sides should be crisp and light golden brown).
It helps to put a pasta strainer on top of them at this point to keep them submerged.
Use a slotted spoon to remove, and transfer to a clean brown bag to quickly drain.
Season with salt
Serve steaming hot

Nutrition Facts

Perfect hush puppies the Georgia way

Amount Per Serving

Calories 282 Calories from Fat 54

% Daily Value*

Fat 6g9%

Saturated Fat 1g6%

Cholesterol 66mg22%

Sodium 560mg24%

Potassium 482mg14%

Carbohydrates 47g16%

Fiber 5g21%

Sugar 4g4%

Protein 9g18%

Vitamin A 385IU8%

Vitamin C 2mg2%

Calcium 155mg16%

Iron 2.5mg14%

* Percent Daily Values are based on a 2000 calorie diet.

May 7, 2019 0 comment