Achtung Bubba
Refugee
Indeed, the southeastern quarter of the United States (more commonly known as "The South") has had its share of problems, most notably race relations - the evil institution of slavery and its bastard child of forced segregation.
THAT SAID, there are some truly great things about my home, The South. Since I've spent the last year in Pittsburgh, since I have another year of grad school ahead of me, and since I just cooked myself a brilliant Southern dinner, I thought it a good time to praise the South.
In this post, I will bring all y'all's attention to the food.
I believe that Southern food not only holds its own against the rest of the world, but that - in its finest moments - it is possibly the best food on the planet.
I'm part-Italian; my grandfather was conceived in Italy and born here in the good ol' U.S. of A. Without question, I certainly embrace my grandfather's Italian heritage and cuisine. I am now the fourth generation to have learned his mother's recipe for marinara - a recipe that I will keep a family secret and pass on to my children; a recipe that has spoiled me for all time, so that I can't stomach that Ragu crapola; a recipe SO GOOD, you can eat the sauce cold and by itself.
I've begun to take a liking to Indian food (chicken vindaloo - yum), and I like Greek, Mexican, and a little Oriental food. But just LOOK at what we Southerners have wrought:
- Creole / Cajun food
- chile
- barbecue
- fried chicken
- fried turkey (yes, deep-fat fried turkey)
- cornbread
- boiled peanuts (pronounced "bolled peanuts")
- PECAN PIE
My marinara recipe aside, Southern food kicks ass.
I know a mean chile recipe (another family secret), and my mom's recently taught me her mother's trick in cooking pecan pie. But tonight? Tonight I broke the pattern of microwave dinners and scavenging for whatever I can find and cooked an honest-to-God meal:
Sausage jambalaya with cornbread.
Granted, I cooked both from store-bought mixes, but they turned out QUITE well.
The jambalya mix I used is Zatarain's New Orleans style mix. These guys have been based in New Orleans for over a century, and they know what they're doing. I added in the variation 8 oz. of plain tomato sauce, and I took heed of this suggestion:
Use chicken or seafood for mild Jambalaya. Use smoked sausage for spicier, stronger flavored Jambalaya.
I wanted spicy, so I used smoked sausage - "Hot Links" with red chili peppers. That'll put hair on your chest.
I could have ALSO cooked "Mexican cornbread" (with Jalapeno), but I'm not that damn stupid. I cooked the plain cornbread in my great-grandmother's cast-iron skillet - I have more inexplicable success with that skillet - and I've figured out how to get the cornbread out: if you just undercook it, one hard jostly should loosen the whole bread. Flip it onto a plate, flip it right-side-up, and voila.
A bowl of jambalaya, a couple wedges of cornbread, a glass of milk (or two), and Willie Nelson in the background.
Lovely - and I recommend everyone give Southern food a try.
THAT SAID, there are some truly great things about my home, The South. Since I've spent the last year in Pittsburgh, since I have another year of grad school ahead of me, and since I just cooked myself a brilliant Southern dinner, I thought it a good time to praise the South.
In this post, I will bring all y'all's attention to the food.
I believe that Southern food not only holds its own against the rest of the world, but that - in its finest moments - it is possibly the best food on the planet.
I'm part-Italian; my grandfather was conceived in Italy and born here in the good ol' U.S. of A. Without question, I certainly embrace my grandfather's Italian heritage and cuisine. I am now the fourth generation to have learned his mother's recipe for marinara - a recipe that I will keep a family secret and pass on to my children; a recipe that has spoiled me for all time, so that I can't stomach that Ragu crapola; a recipe SO GOOD, you can eat the sauce cold and by itself.
I've begun to take a liking to Indian food (chicken vindaloo - yum), and I like Greek, Mexican, and a little Oriental food. But just LOOK at what we Southerners have wrought:
- Creole / Cajun food
- chile
- barbecue
- fried chicken
- fried turkey (yes, deep-fat fried turkey)
- cornbread
- boiled peanuts (pronounced "bolled peanuts")
- PECAN PIE
My marinara recipe aside, Southern food kicks ass.
I know a mean chile recipe (another family secret), and my mom's recently taught me her mother's trick in cooking pecan pie. But tonight? Tonight I broke the pattern of microwave dinners and scavenging for whatever I can find and cooked an honest-to-God meal:
Sausage jambalaya with cornbread.
Granted, I cooked both from store-bought mixes, but they turned out QUITE well.
The jambalya mix I used is Zatarain's New Orleans style mix. These guys have been based in New Orleans for over a century, and they know what they're doing. I added in the variation 8 oz. of plain tomato sauce, and I took heed of this suggestion:
Use chicken or seafood for mild Jambalaya. Use smoked sausage for spicier, stronger flavored Jambalaya.
I wanted spicy, so I used smoked sausage - "Hot Links" with red chili peppers. That'll put hair on your chest.
I could have ALSO cooked "Mexican cornbread" (with Jalapeno), but I'm not that damn stupid. I cooked the plain cornbread in my great-grandmother's cast-iron skillet - I have more inexplicable success with that skillet - and I've figured out how to get the cornbread out: if you just undercook it, one hard jostly should loosen the whole bread. Flip it onto a plate, flip it right-side-up, and voila.
A bowl of jambalaya, a couple wedges of cornbread, a glass of milk (or two), and Willie Nelson in the background.
Lovely - and I recommend everyone give Southern food a try.