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    RecipesManiac.com   >   National + Regional Cookbooks   >   USA   >   Southern

       
     

    How to Cook dishes from the South


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    The American South is the region of the United States that lies south of the Mason-Dixie line, and ranges from Texas in the West, to the Atlantic Coast in the East. From the most part, the South was part of the Confederacy during the American Civil War (1861 to 1865).

    Southerners are known for both their hospitality and their cooking. Southern cooking offers a hearty and delicious choice of dishes (we have considered African-American cuisine, Cajun and Creole cuisine, and Soul Food cuisine separately).

    Some popular Southern recipes and dishes include:
    • Brunswick stew - A stew based on tomatoes, corn, lima beans, okra and other vegetables. In many traditional recipes, rabbit or squirrel meat are used, but nowadays beef, chicken and pork recipes are also common. Both Georgia (because of the town of Brunswick) and Virginia (because of Brunswick County), have been claimed as being the original source of the stew.

    • Burgoo - This is a stew from Kentucky. It is traditionally made from whatever meats and vegetables were available, and hence in the past often included meat from squirrel, opossum or game birds. Today it is uaully made with chicken, mutton or pork, and is eaten with cornbread (fried bread made from cornmeal) or corn muffins.

    • Chicken fried steak - A piece of beef steak coated with seasoned flour and then fried. It is a popular breakfast item in the South. The dish does not contain chicken, but gets its name because the method of preparation is similar to that used for making fried chicken.

    • Chit'lins - Hog small intestine, cleaned and fried.

    • Country Captain - A chicken curry stew made from chicken and onions, usually with raisins and almonds, and often with other ingredients added. The dish is particularly popular in Georgia and South Carolina.

    • Crab cakes - Patties made from crab meat, breadcrumbs, and seasonings. They are typically fried or broiled.

    • Fried chicken - Chicken coated in seasoned flour and then deep-fried.

    • Fried okra - Okra fried coated with seasoned flour and/or cornmeal, then fried. This dish can be eaten as a side dish or as a snack.

    • Grits - A thick maized-based porridge. It can be eaten with breakfast, or served with fish or meat at dinner.

    • Hoppin' John - Black-eyed peas or field peas, with rice, chopped onion, and bacon. Eating the dish on New Year's Day is supposed to bring a year filled with luck. On the following day (January 2nd), the dish is called "Skippin' Jenny", and eating is supposed to both signify frugality, and improve one's chances of future prosperity.

    • Liver mush - Liver mush is a food stuff made from pig liver with cornmeal, and flavored with pepper and sage. Slices are cut from a loaf of liver mash, and these are cooked in a skillet, or even added to omelette or pizza. Liver mush tends to be particularly popular in North Carolina.

    • Mashed potatoes

    • She-crab soup - This soup from South Carolina's coastal regions is made from milk or cream, with fish stock, Blue crab meat, and crab roe. It is sometimes flavored with a dash of sherry, onions, shallots, and nutmeg. Purée of boiled rice is also sometimes used to thicken the soup. This dish is considered the signature dish of Charleston, South Carolina, and gets its name from the female crab, the eggs (roe) of which are a key ingredient in the soup.
    Some popular Southern desserts include:
    • Key lime pie - A dessert made from key limes (small limes native to the Florida Keys), egg yolks, and sweetened condensed milk in a pie crust. In the Florida Keys, the pie is made also using the egg whites which are used to make a meringue topping. Key lime pie is the official pie of the state of Florida.

      Key lime pie

    • Peanut brittle - A hard and brittle confection made from caramel or sugar-syrup containing peanuts.

    • Pecan pie - > A dessert pie containing a custard made of corn syrup and pecan nuts. Bourbon whiskey or chocolate are also sometimes added to the custard.


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    Franklin Barbecue: A Meat-Smoking Manifesto

    By Aaron Franklin

    Ten Speed Press
    Released: 2015-04-07
    Hardcover (224 pages)

    Franklin Barbecue: A Meat-Smoking Manifesto
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    • Ten Speed Press
    Product Description:
    A complete meat and brisket-cooking education from the country's most celebrated pitmaster and owner of the wildly popular Austin restaurant Franklin Barbecue.

    When Aaron Franklin and his wife, Stacy, opened up a small barbecue trailer on the side of an Austin, Texas, interstate in 2009, they had no idea what they’d gotten themselves into. Today, Franklin Barbecue has grown into the most popular, critically lauded, and obsessed-over barbecue joint in the country (if not the world)—and Franklin is the winner of every major barbecue award there is.
     
    In this much-anticipated debut, Franklin and coauthor Jordan Mackay unlock the secrets behind truly great barbecue, and share years’ worth of hard-won knowledge. Franklin Barbecue is a definitive resource for the backyard pitmaster, with chapters dedicated to building or customizing your own smoker; finding and curing the right wood; creating and tending perfect fires; sourcing top-quality meat; and of course, cooking mind-blowing, ridiculously delicious barbecue, better than you ever thought possible.

    Magnolia Table: A Collection of Recipes for Gathering

    By Joanna Gaines

    HarperCollins Christian Pub.
    Released: 2018-04-24
    Hardcover (336 pages)

    Magnolia Table: A Collection of Recipes for Gathering
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    • Magnolia Table is infused with Joanna Gaines' warmth and passion for all things family, prepared and served straight from the heart of her home, with recipes inspired by dozens of Gaines family favorites and classic comfort selections from the couple's new Waco restaurant, Magnolia Table.
    • Complemented by her love for her garden, these dishes also incorporate homegrown, seasonal produce at the peak of its flavor. Inside Magnolia Table, you'll find recipes the whole family will enjoy, such as:
    Product Description:

    #1 New York Times Bestseller

    Magnolia Table is infused with Joanna Gaines' warmth and passion for all things family, prepared and served straight from the heart of her home, with recipes inspired by dozens of Gaines family favorites and classic comfort selections from the couple's new Waco restaurant, Magnolia Table.

    Jo believes there's no better way to celebrate family and friendship than through the art of togetherness, celebrating tradition, and sharing a great meal. Magnolia Table includes 125 classic recipes—from breakfast, lunch, and dinner to small plates, snacks, and desserts—presenting a modern selection of American classics and personal family favorites. Complemented by her love for her garden, these dishes also incorporate homegrown, seasonal produce at the peak of its flavor. Inside Magnolia Table, you'll find recipes the whole family will enjoy, such as:

    • Chicken Pot Pie
    • Chocolate Chip Cookies
    • Asparagus and Fontina Quiche
    • Brussels Sprouts with Crispy Bacon, Toasted Pecans, and Balsamic Reduction
    • Peach Caprese
    • Overnight French Toast
    • White Cheddar Bisque
    • Fried Chicken with Sticky Poppy Seed Jam
    • Lemon Pie
    • Mac and Cheese

    Full of personal stories and beautiful photos, Magnolia Table is an invitation to share a seat at the table with Joanna Gaines and her family.

    The Peach Truck Cookbook: 100 Delicious Recipes for All Things Peach

    By Stephen K. Rose

    Scribner
    Released: 2019-06-25
    Hardcover (288 pages)

    The Peach Truck Cookbook: 100 Delicious Recipes for All Things Peach
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    Product Description:
    A warm and stylish Southern cookbook, from the owners of the beloved Nashville-based The Peach Truck, celebrating all things peach in 100 fresh and flavorful recipes.

    When Stephen and Jessica Rose settled in Nashville, they fell in love with their new city. Their only reservation: Where were the luscious peaches that Stephen remembered from his childhood in Georgia? Amid Nashville’s burgeoning food scene, the couple partnered with his hometown peach orchard to bring just-off-the-tree Georgia peaches to their adopted city, selling them out of the back of their 1964 Jeep Gladiator in Nashville’s farmer’s markets. Since starting their company in 2012, Stephen and Jessica have attracted a quarter of a million followers on social media and have delivered more than 4.5 million peaches to tens of thousands of customers in 48 states. With The Peach Truck Cookbook, the couple brings the lusciousness of the Georgia peach and the savory and sweet charms of Southern cooking, as well as the story behind their success and an insider’s guide to the Nashville food scene, to readers everywhere.

    From first bites to easy lunches to mouth-watering dinner dishes and sumptuous desserts, The Peach Truck Cookbook captures the Southern cooking renaissance with fresh, delectable, orchard-to-table recipes that feature peaches in every form. Whether you’re craving peach pecan sticky buns, peach jalapeno cornbread, white pizza with peach, pancetta, and chile, or peach lavender lemonade—or have always wanted to try your hand at making a classic peach pie—Stephen and Jessica have you covered. Many of Nashville’s most celebrated hotspots and chefs, including Sean Brock, Lisa Donovan, and Tandy Wilson, have contributed recipes, so you’ll also get a how-to on cult menu items such as Burger Up’s Peach Truck Margarita. Also included is a pocket peach education—as Jessica and Stephen take you through peach varieties, best harvesting practices, and everything you need to know to have a peach-stocked pantry.

    Full of character and charm, The Peach Truck Cookbook is not only an essential addition to the peach-lover’s kitchen, it will bring the beauty of summer to your table all year round.

    Franklin Steak: Dry-Aged. Live-Fired. Pure Beef.

    By Aaron Franklin

    AMERICAN WEST BOOKS
    Released: 2019-04-09
    Hardcover (224 pages)

    Franklin Steak: Dry-Aged. Live-Fired. Pure Beef.
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    Product Description:
    The be-all, end-all guide to cooking the perfect steak—from buying top-notch beef, seasoning to perfection, and finding or building the ideal cooking vessel—from the James Beard Award–winning team behind the New York Times bestseller Franklin Barbecue
     
    “This book will have you salivating by the end of the introduction.”—Nick Offerman
     
    Aaron Franklin may be the reigning king of brisket, but in his off-time, what he really loves to cook and eat at home is steak. And it’s no surprise that his steak is perfect, every time—he is a fire whisperer, after all, and as good at grilling beef as he is at smoking it. 
     
    In Franklin Steak, Aaron and coauthor Jordan Mackay go deeper into the art and science of cooking steak than anyone has gone before. Want the real story behind grass-fed cattle? Or to talk confidently with your butcher about cuts and marbling? Interested in setting up your own dry-aging fridge at home? Want to know which grill Aaron swears by? Looking for some tricks on building an amazing all-wood fire? Curious about which steak cuts work well in a pan indoors? Franklin Steak has you covered.
     
    For any meat lover, backyard grill master, or fan of Franklin's fun yet authoritative approach, this book is a must-have.

    BBQ&A with Myron Mixon: Everything You Ever Wanted to Know About Barbecue

    By Myron Mixon

    Harry N. Abrams
    Released: 2019-05-07
    Hardcover (240 pages)

    BBQ&A with Myron Mixon: Everything You Ever Wanted to Know About Barbecue
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    Product Description:
    Have you ever wondered if you can make good barbecue without a smoker, pit, or grill? If you need to use a rub or marinade? Not sure what a brisket is, whether you need to trim it, and if so, how? In BBQ&A with Myron Mixon, bestselling author and TV personality Myron Mixon answers the questions most frequently asked of him during his many live cooking demos, TV appearances, and private cooking classes. Myron’s lively, informative answers are paired with practical visuals and cover techniques and methods, flavors and preparations, recipes and formulas—all collected in one place for the first time by the winningest man in barbecue. 
     

    Trim size:7.5 x 9.5 inches

    Southern Keto: 100+ Traditional Food Favorites for a Low-Carb Lifestyle

    By Natasha Newton

    Victory Belt Publishing
    Released: 2018-11-20
    Paperback (304 pages)

    Southern Keto: 100+ Traditional Food Favorites for a Low-Carb Lifestyle
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    Product Description:
    The ketogenic lifestyle doesn't require a sacrifice of flavor! Many people think that going keto means they have to give up American traditional dishes, but with a little creativity most of your favorite foods can be made keto. Southern Keto will show you how to make your favorite comfort foods delicious and low-carb.  You don't have to give up breading, cheesecake, pan fried chicken, or biscuits. Natasha "Tasha" Newton has you covered. 

    In this book she also shares her struggles from childhood obesity and years of yoyo dieting to being diagnosed with crohn's disease at the age of 29. She'll share with you how keto helped her to lose weight and gain freedom from sugar and food addiction. Natasha will serve you delicious and healthy keto meals side inspiration and encouragement! Being a southern girl she prides herself in recreating her family's favorite foods, keto style. If it doesn't taste great, she knows that her family won't be interested!

    In this book you'll find:

    * Over 100 delicious keto recipes,

    * Multiple theme menu ideas 

    * Comprehensive grocery lists,

    * Useful tips and tricks for getting started, 

    * And more!

    If you've put off trying the keto diet for fear of missing out on your favorite foods, fear no more. Southern Keto will make sure flavor comes first while changing your health!

    The Dooky Chase Cookbook

    By Leah Chase

    Brand: Pelican Publishing
    Released: 1990-04-30
    Hardcover (224 pages)

    The Dooky Chase Cookbook
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    • Used Book in Good Condition
    Product Description:

    Delectable Creole recipes from both the restaurant menu and personal files. Leah Chase spices her cookbook with stories that reflect her Creole heritage and document the origin of various recipes.

    Smokin' with Myron Mixon: Recipes Made Simple, from the Winningest Man in Barbecue: A Cookbook

    By Myron Mixon

    Ballantine Books
    Released: 2011-05-10
    Paperback (192 pages)

    Smokin  with Myron Mixon: Recipes Made Simple, from the Winningest Man in Barbecue: A Cookbook
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    • Ballantine Books
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    The winningest man in barbecause shares the secrets of his success. Rule number one? Keep it simple.
     
    In the world of competitive barbecue, nobody’s won more prize money, more trophies, or more adulation than Myron Mixon. And he comes by it honestly: From the time he was old enough to stoke a pit, Mixon learned the art of barbecue at his father’s side. He grew up to expand his parent’s sauce business, Jack’s Old South, and in the process became the leader of the winningest team in competitive barbecue. It’s Mixon’s combination of killer instinct and killer recipes that has led him to three world championships and more than 180 grand championships and made him the breakout star of TLC’s BBQ Pitmasters.

    Now, for the first time, Mixon’s stepping out from behind his rig to teach you how he does it. Rule number one: People always try to overthink barbecue and make it complicated. Don’t do it! Mixon will show you how you can apply his “keep it simple” mantra in your own backyard. He’ll take you to the front lines of barbecue and teach you how to turn out ’cue like a seasoned pro. You’ll learn to cook like Mixon does when he’s on the road competing and when he’s at home, with great tips on
     
    • the basics, from choosing the right wood to getting the best smoker or grill
    • the formulas for the marinades, rubs, injections, and sauces you’ll need
    • the perfect ways to cook up hog, ribs, brisket, and chicken, including Mixon’s famous Cupcake Chicken
     
    Mixon shares more than 75 of his award-winning recipes—including one for the most sinful burger you’ll ever eat—and advice that will end any anxiety over cooking times and temps and change your backyard barbecues forever. He also fills you in on how he rose to the top of the competitive barbecue universe and his secrets for succulent success. Complete with mouth-watering photos, Smokin’ with Myron Mixon will fire you up for a tasty time.

    The Deep End of Flavor: Recipes and Stories from New Orleans’ Premier Seafood Chef

    By Tenney Flynn

    Gibbs Smith
    Released: 2019-08-13
    Hardcover (224 pages)

    The Deep End of Flavor: Recipes and Stories from New Orleans’ Premier Seafood Chef
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    Product Description:

    More than 100 recipes, stories, and wine pairings from New Orleans’ chef Tenney Flynn of GW Fins restaurant.

    Delicious recipes and tips to help home cooks master cooking all kinds of seafood. Flynn’s easygoing, engaging style gives readers a tour of his hometown along with a toolkit for cooking seafood, from testing freshness at the market to pairing delicious fish recipes with sides and wines to create a finished menu. From classic Barbecued Shrimp and simple Sautéed Fillets with Brown Butter and Lemon to adventurous Pompano en Papillote with Oysters, Rockefeller Spinach, and Melted Tomatoes and sophisticated Lionfish Ceviche with Satsumas, Limes, and Chiles, Chef Flynn makes cooking fish “as easy as frying an egg.”

    Two-time winner of the New Orleans Magazine “Chef of the Year Award” Tenney Flynn grew up cooking in his father’s restaurant in Stone Mountain, Georgia, learning a life-long love of Southern cooking and seafood. Now chef and co-owner of GW Fins seafood restaurant, Chef Flynn also serves on the board of directors of the Louisiana Seafood Association, and as Chef Council Chair of The Audubon Nature Institute’s GULF Chef’s Council. An avid diver and spear fisher, Flynn often serves his own catches at GW Fins.

    Whole Hog BBQ: The Gospel of Carolina Barbecue with Recipes from Skylight Inn and Sam Jones BBQ

    By Sam Jones

    Ten Speed Press
    Released: 2019-05-07
    Hardcover (208 pages)

    Whole Hog BBQ: The Gospel of Carolina Barbecue with Recipes from Skylight Inn and Sam Jones BBQ
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    Product Description:
    The definitive guide to one of the most iconic barbecue traditions—Carolina-style chopped pork—from the third generation pitmaster of Sam Jones BBQ and the legendary Skylight Inn, featuring more than 20 family recipes for large-batch barbecue, sides, and desserts.
     
    In the world of barbecue, Carolina-style pork is among the most delicious and obsessed-over slow-cooked meats. Yet no one has told the definitive story of North Carolina barbecue—until now. In Whole Hog BBQ, Sam Jones and Daniel Vaughn recount the history of the Skylight Inn, which opened in 1947, and share step-by-step instructions for cooking a whole hog at home—from constructing a pit from concrete blocks to instructions for building a burn barrel—along with two dozen classic family recipes including cornbread, coleslaw, spare ribs, smoked turkey, country-style steak, the signature burger, and biscuit pudding.

    America's Restaurant Recipes

     
     


     
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