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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

    imusti
    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.

    The Cooking Gene: A Journey Through African American Culinary History in the Old South

    By Michael W. Twitty

    Twitty Michael W
    Released: 2017-08-01
    Hardcover (464 pages)

    The Cooking Gene: A Journey Through African American Culinary History in the Old South
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    • The Cooking Gene A Journey Through African American Culinary History in the Old South
    Product Description:

    A renowned culinary historian offers a fresh perspective on our most divisive cultural issue, race, in this illuminating memoir of Southern cuisine and food culture that traces his ancestry—both black and white—through food, from Africa to America and slavery to freedom.

    Southern food is integral to the American culinary tradition, yet the question of who "owns" it is one of the most provocative touch points in our ongoing struggles over race. In this unique memoir, culinary historian Michael W. Twitty takes readers to the white-hot center of this fight, tracing the roots of his own family and the charged politics surrounding the origins of soul food, barbecue, and all Southern cuisine.

    From the tobacco and rice farms of colonial times to plantation kitchens and backbreaking cotton fields, Twitty tells his family story through the foods that enabled his ancestors’ survival across three centuries. He sifts through stories, recipes, genetic tests, and historical documents, and travels from Civil War battlefields in Virginia to synagogues in Alabama to Black-owned organic farms in Georgia.

    As he takes us through his ancestral culinary history, Twitty suggests that healing may come from embracing the discomfort of the Southern past. Along the way, he reveals a truth that is more than skin deep—the power that food has to bring the kin of the enslaved and their former slaveholders to the table, where they can discover the real America together.

    Illustrations by Stephen Crotts

    Deep Run Roots: Stories and Recipes from My Corner of the South

    By Vivian Howard

    Little Brown and Company
    Released: 2016-10-04
    Hardcover (576 pages)

    Deep Run Roots: Stories and Recipes from My Corner of the South
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    • Little Brown and Company
    Product Description:
    THE NEW YORK TIMES BESTSELLER

    WINNER OF AN ASTONISHING FOUR IACP AWARDS, INCLUDING COOKBOOK OF THE YEAR AND THE JULIA CHILD FIRST BOOK AWARD

    Vivian Howard, star of PBS's A CHEF'S LIFE, celebrates the flavors of North Carolina's coastal plain in more than 200 recipes and stories.

    This new classic of American country cooking proves that the food of Deep Run, North Carolina--Vivian's home--is as rich as any culinary tradition in the world.

    Organized by ingredient with dishes suited to every skill level--from beginners to confident cooks--DEEP RUN ROOTS features time-honored simple preparations alongside extraordinary meals from her acclaimed restaurant Chef and the Farmer. Home cooks will find photographs for every single recipe.

    As much a storybook as it is a cookbook, DEEP RUN ROOTS imparts the true tale of Southern food: rooted in family and tradition, yet calling out to the rest of the world.

    Ten years ago, Vivian opened Chef and the Farmer and put the nearby town of Kinston on the culinary map. But in a town paralyzed by recession, she couldn't hop on every new culinary trend. Instead, she focused on rural development: If you grew it, she'd buy it. Inundated by local sweet potatoes, blueberries, shrimp, pork, and beans, Vivian learned to cook the way generations of Southerners before her had, relying on resourcefulness, creativity, and the traditional ways of preserving food.

    DEEP RUN ROOTS is the result of years of effort to discover the riches of Eastern North Carolina. Like The Fannie Farmer Cookbook, The Art of Simple Food, and The Taste of Country Cooking before it, this is landmark work of American food writing.

    Recipes include:
    • Family favorites like Blueberry BBQ Chicken, Creamed Collard-Stuffed Potatoes, Fried Yams with Five-Spice Maple Bacon Candy, Chicken and Rice, and Country-Style Pork Ribs in Red Curry-Braised Watermelon,
    • Crowd-pleasers like Butterbean Hummus, Tempura-Fried Okra with Ranch Ice Cream, Pimiento Cheese Grits with Salsa and Pork Rinds, Cool Cucumber Crab Dip, and Oyster Pie,
    • Show-stopping desserts like Warm Banana Pudding, Peaches and Cream Cake, Spreadable Cheesecake, and Pecan-Chewy Pie,
    • And 200 more quick breakfasts, weeknight dinners, holiday centerpieces, seasonal preserves, and traditional preparations for all kinds of cooks.
    ---
    Interior photographs by Rex Miller. Jacket photograph by Stacey Van Berkel Photography. Illustrations by Tatsuro Kiuchi.

    Paula Deen’s Air Fryer Cookbook

    By Paula Deen

    Paula Deen Ventures
    Released: 2016-10-25
    Hardcover (208 pages)

    Paula Deen’s Air Fryer Cookbook
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    • Paula Deen Ventures
    Product Description:
    "Presents a collection of the chef's recipes adapted for hot air frying methods, including such dishes as Cajun chicken fries, bacon-wrapped onion rings, Asian whole roasted chicken, barbecue pork roast, crab cakes, and baked apples,"--Amazon.com.

    The South's Best Butts: Pitmaster Secrets for Southern Barbecue Perfection

    By Matt Moore

    Oxmoor House
    Released: 2017-04-25
    Flexibound (288 pages)

    The South s Best Butts: Pitmaster Secrets for Southern Barbecue Perfection
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    Product Description:
    In The South's Best Butts, food writer and Southern gentleman, Matt Moore, waves away clouds of smoke to give barbecue-lovers a sneak peek into the kitchens and smokehouses of a handful of the Barbecue Belt's most revered pitmasters. He uncovers their tried-and-true techniques gleaned over hours, days, and years toiling by fire and spit, coaxing meltingly tender perfection from the humble pig-the foundation of Southern BBQ. More than a book of recipes, Matt explores how the marriage of meat, cooking method, and sauce varies from place to place based on history and culture, climate, available ingredients and wood, and always the closely-guarded, passed-down secrets followed like scripture. Because no meat plate is complete in the South without "all the fixin's" to round out the meal, Matt cues up patron-sanctioned recipes from every establishment he visits. One thing is for certain...this book will change the way you cook, smoke, grill, and eat, but be warned: Your own butt may suffer in the process.

    Afro-Vegan: Farm-Fresh African, Caribbean, and Southern Flavors Remixed

    By Bryant Terry

    Ten Speed Press
    Released: 2014-04-08
    Hardcover (224 pages)

    Afro-Vegan: Farm-Fresh African, Caribbean, and Southern Flavors Remixed
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    • Ten Speed Press
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    In Afro-Vegan, renowned chef and food justice activist Bryant Terry reworks and remixes the favorite staples, ingredients, and classic dishes of the African Diaspora to present more than 100 wholly new, creative culinary combinations that will amaze vegans, vegetarians, and omnivores alike. 

    Blending African, Carribean, and southern cuisines results in delicious recipes like Smashed Potatoes, Peas, and Corn with Chile-Garlic Oil, a recipe inspired by the Kenyan dish irio, and Cinnamon-Soaked Wheat Berry Salad with dried apricots, carrots, and almonds, which is based on a Moroccan tagine. Creamy Coconut-Cashew Soup with Okra, Corn, and Tomatoes pays homage to a popular Brazilian dish while incorporating classic Southern ingredients, and Crispy Teff and Grit Cakes with Eggplant, Tomatoes, and Peanuts combines the Ethiopian grain teff with stone-ground corn grits from the Deep South and North African zalook dip. There’s perfect potluck fare, such as the simple, warming, and intensely flavored Collard Greens and Cabbage with Lots of Garlic, and the Caribbean-inspired Cocoa Spice Cake with Crystallized Ginger and Coconut-Chocolate Ganache, plus a refreshing Roselle-Rooibos Drink that will satisfy any sweet tooth. 

    With more than 100 modern and delicious dishes that draw on Terry’s personal memories as well as the history of food that has traveled from the African continent, Afro-Vegan takes you on an international food journey. Accompanying the recipes are Terry’s insights about building community around food, along with suggested music tracks from around the world and book recommendations. For anyone interested in improving their well-being, Afro-Vegan’s groundbreaking recipes offer innovative, plant-based global cuisine that is fresh, healthy, and forges a new direction in vegan cooking.

    The Potlikker Papers: A Food History of the Modern South

    By John T. Edge

    PENGUIN PRESS
    Released: 2017-05-16
    Hardcover (384 pages)

    The Potlikker Papers: A Food History of the Modern South
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    • PENGUIN PRESS
    Product Description:
    “The one food book you must read this year."
    —Southern Living 

    A people’s history that reveals how Southerners shaped American culinary identity and how race relations impacted Southern food culture over six revolutionary decades


    Like great provincial dishes around the world, potlikker is a salvage food. During the antebellum era, slave owners ate the greens from the pot and set aside the leftover potlikker broth for the enslaved, unaware that the broth, not the greens, was nutrient rich. After slavery, potlikker sustained the working poor, both black and white. In the South of today, potlikker has taken on new meanings as chefs have reclaimed it. Potlikker is a quintessential Southern dish, and The Potlikker Papers is a people’s history of the modern South, told through its food. Beginning with the pivotal role cooks and waiters played in the civil rights movement, noted authority John T. Edge narrates the South’s fitful journey from a hive of racism to a hotbed of American immigration. He shows why working-class Southern food has become a vital driver of contemporary American cuisine.
     
    Food access was a battleground issue during the 1950s and 1960s. Ownership of culinary traditions has remained a central contention on the long march toward equality. The Potlikker Papers tracks pivotal moments in Southern history, from the back-to-the-land movement of the 1970s to the rise of fast and convenience foods modeled on rural staples. Edge narrates the gentrification that gained traction in the restaurants of the 1980s and the artisanal renaissance that began to reconnect farmers and cooks in the 1990s. He reports as a newer South came into focus in the 2000s and 2010s, enriched by the arrival of immigrants from Mexico to Vietnam and many points in between. Along the way, Edge profiles extraordinary figures in Southern food, including Fannie Lou Hamer, Colonel Sanders, Mahalia Jackson, Edna Lewis, Paul Prudhomme, Craig Claiborne, and Sean Brock. 
     
    Over the last three generations, wrenching changes have transformed the South. The Potlikker Papers tells the story of that dynamism—and reveals how Southern food has become a shared culinary language for the nation.

    The Taste of Country Cooking: 30th Anniversary Edition

    By Edna Lewis

    Lewis, Edna
    Released: 2006-08-01
    Hardcover (304 pages)

    The Taste of Country Cooking: 30th Anniversary Edition
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    • Alfred A Knopf
    Product Description:
    In recipes and reminiscences equally delicious, Edna Lewis celebrates the uniquely American country cooking she grew up with some fifty years ago in a small Virginia Piedmont farming community that had been settled by freed slaves. With menus for the four seasons, she shares the ways her family prepared and enjoyed food, savoring the delights of each special time of year:

    • The fresh taste of spring—the first shad, wild mushrooms, garden strawberries, field greens and salads . . . honey from woodland bees . . . a ring mold of chicken with wild mushroom sauce . . . the treat of braised mutton after sheepshearing.

    • The feasts of summer—garden-ripe vegetables and fruits relished at the peak of flavor . . . pan-fried chicken, sage-flavored pork tenderloin, spicy baked tomatoes, corn pudding, fresh blackberry cobbler, and more, for hungry neighbors on Wheat-Threshing Day . . . Sunday Revival, the event of the year, when Edna’s mother would pack up as many as fifteen dishes (what with her pickles and breads and pies) to be spread out on linen-covered picnic tables under the church’s shady oaks . . . hot afternoons cooled with a bowl of crushed peaches or hand-cranked custard ice cream.

    • The harvest of fall—a fine dinner of baked country ham, roasted newly dug sweet potatoes, and warm apple pie after a day of corn-shucking . . . the hunting season, with the deliciously “different” taste of game fattened on hickory nuts and persimmons . . . hog-butchering time and the making of sausages and liver pudding . . . and Emancipation Day with its rich and generous thanksgiving dinner.

    • The hearty fare of winter—holiday time, the sideboard laden with all the special foods of Christmas for company dropping by . . . the cold months warmed by stews, soups, and baked beans cooked in a hearth oven to be eaten with hot crusty bread before the fire.

    The scores of recipes for these marvelous dishes are set down in loving detail. We come to understand the values that formed the remarkable woman—her love of nature, the pleasure of living with the seasons, the sense of community, the satisfactory feeling that hard work was always rewarded by her mother’s good food. Having made us yearn for all the good meals she describes in her memories of a lost time in America, Edna Lewis shows us precisely how to recover, in our own country or city or suburban kitchens, the taste of the fresh, good, natural country cooking that was so happy a part of her girlhood in Freetown, Virginia.

    What Can I Bring?: Southern Food for Any Occasion Life Serves Up

    By Elizabeth Heiskell

    Oxmoor House
    Released: 2017-10-17
    Hardcover (272 pages)

    What Can I Bring?: Southern Food for Any Occasion Life Serves Up
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    Product Description:
    Become one of the most sought-after guests in your circle and be asked back time-after-time with a little bit of help from Elizabeth Heiskell.

    It is usually the fist question you ask after receiving an invitation to a gathering or event: "What Can I Bring?" Now you'll have the answer! Based on the popular monthly feature "What Can I Bring?" in Southern Living magazine, no matter what the occasion, you'll have the perfect dish. From housewarming party to garden party, a new baby, a wake, a wedding, christening or anything in between, Elizabeth delivers over 100 delicious recipes, including appetizers, mains, sandwiches, desserts and more, that are sure to please a crowd, no matter how big or small. Additionally, these are all dishes that can be prepared in advance and travel well.

    But let's not forget the most important question: What can I bring to my own table? Whether you're looking for some new ideas for dinners to please a fractious family or want to make Sunday brunch a more special event, What Can I Bring? has you covered.

    Recipes include Elizabeth's take on Sour Cream Coffee Cake (perfect for welcoming a new neighbor!), delicious salads - Chicken, Shrimp, and Pimiento (you won't go wrong at the church picnic), amazing sides, including Lemon Rice and Spoon Bread (perfect for rounding out the potluck table), and comfort food that no one will be able to say no to, including Vegetable Beef Stew, Chicken Pot Pie, and Chicken and Dumplings, plus an array of desserts so good that that's the only thing people will remember about the meal.

    Above all, these are all delicious dishes, served straight from the heart, with no stress required.

    Victuals: An Appalachian Journey, with Recipes

    By Ronni Lundy

    Ronni Lundy
    Released: 2016-08-30
    Hardcover (320 pages)

    Victuals: An Appalachian Journey, with Recipes
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    • Victuals An Appalachian Journey with Recipes
    Product Description:
    Winner of the James Beard Foundation Book of the Year Award and Best Book, American Cooking, Victuals is an exploration of the foodways, people, and places of Appalachia.

    Written by Ronni Lundy, regarded as the most engaging authority on the region, Victuals guides us through the surprisingly diverse history--and vibrant present--of food in the Mountain South. Victuals explores the diverse and complex food scene of the Mountain South through recipes, stories, traditions, and innovations. Each chapter explores a specific defining food or tradition of the region--such as salt, beans, corn (and corn liquor). The essays introduce readers to their rich histories and the farmers, curers, hunters, and chefs who define the region's contemporary landscape. Sitting at a diverse intersection of cuisines, Appalachia offers a wide range of ingredients and products that can be transformed using traditional methods and contemporary applications. Through 80 recipes and stories gathered on her travels in the region, Lundy shares dishes that distill the story and flavors of the Mountain South.


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