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How to Cook dishes from the South
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.
- 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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By Sarah Rutledge
University of South Carolina Press
Released: January 1st, 1979
Hardcover (272 pages)
 | Lowest New Price: $24.74*
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Click Here | Description:
The Carolina Housewife (First Cookbooks of America)- Manufacturer: University of South Carolina Press
- Brand: University of South Carolina Press
- ISBN: 0872493830
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Details:- Hardcover
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- Edition: 1847th ed.
- Number of Pages: 272
- Author: Sarah Rutledge
- Publication Date: January 1st, 1979
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By Gwen McKee
Quail Ridge Press
Released: March 28th, 2012
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- ISBN: 1934193224
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