By John T. Edge
John T. side, "the Faulkner of Southern food" (the Miami Herald), finds a South hidden in simple sight, the place eating places boast relatives pedigrees and serve supremely neighborhood specialties came upon nowhere else. From backdoor domestic kitchens to cinder-block cafés, he introduces you to chefs who've been status tall via the range in view that Eisenhower was once in workplace. whereas revealing the tales at the back of their nutrition, he shines a shiny mild on locations that experience turn into Southern institutions.
during this absolutely up to date and extended version, with recipes all through, part travels from poultry shack to fish camp, from fish fry stand to pie shed. Pop this convenient paperback within the glove field to take alongside in your subsequent street journey. or even when you by no means get within the vehicle, you'll benefit from the such a lot savory historical past that the South has to supply.
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Additional resources for Southern Belly: A Food Lover's Companion
Cook about 10 minutes until squash is tender. Drain and mash. • Melt butter in skillet over medium heat and saute onion, celery and bell pepper. • Combine crumbled cornbread, squash, onion mixture, cream of chicken soup, milk and chicken bouillon. Mix well and spoon into greased 9 x 13-inch (23 x 33 cm) baking dish. • Bake uncovered at 350° (176° C) for 45 minutes. 40 Side Dishes Eggplant Frittata This is a delicious way to serve eggplant for a light lunch and it is rich enough to be served as the main course.
Remove from oven and set aside. • Pour orange juice over currants and set aside. • Cook brown rice and white rice according to package directions and mix in separate bowl. • Add pine nuts, currants, orange zest, parsley, olive oil, ½ teaspoon (2 ml) each of salt and pepper to rice mixture. Mix thoroughly. • Spoon mixture into sprayed baking dish, cover with foil and bake at 350° (176° C) for 15 to 20 minutes until hot. • Sprinkle parmesan cheese over top. Side Dishes 51 Festive Cranberries What a great dish for Thanksgiving or Christmas!
Pour sauce over drained cauliflower. • Cover and bake at 325° (162° C) for about 15 minutes. C auliflower may be cooked and buttered, dressed up with creamy white sauce, cheeses or perked up with Italian tomatoes. “Raw” will add flavor and crunch to any green salad. Cauliflower is a member of the cabbage family, but it beats cabbage by a mile. ” Education is good!