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The Basics Of Southern Cooking
from:Southern cooking reflects the history and past economics of the region. These individuals made do with what was grown from the ground, which explains why cornmeal was very popular grain in the south because not much wheat could be grown. The Native Americans taught these individuals how to use plants and game for food. The African Americans taught them how to use black eyed peas, okra, sweet sorghum, and watermelons which are still used today in southern cooking.
Cornbread is a staple of southern cooking. Individuals should use regular corn meal to make the corn bread, not the mix. However, if a mix is all that is available, follow the directions on the package. Individuals should use buttermilk or buttermilk powder in the corn bread. Self rising corn meal is easier than plain corn meal which requires added leavening. Stone ground corn meal is the best of the corn meals for corn bread. For any corn meal that is being used make sure to follow the directions specifically on the package for cornbread.
Some other favorites of southern cooking are simple recipes to create. They are sausage dressing, fried green tomatoes, squirrel food, sorghum syrup, country ham, catfish, hush puppies, southern style pork cassuolet, and sauerkraut.
Southern cooking also has its favorite fruits and vegetables. Blackberries are a staple of southern cooking because they can be home grown. Blackberries are used to make jams, jellies, preserves, and cobblers. Black-eyed peas are a traditional southern dish that is eaten on New Year’s day for good luck. Cooking dried peas requires first a soaking in a wire sieve. Then choose a pot that will allow the peas to be covered. Place a slice of cured ham in the bottom of the pot. Add the peas, and bring to a boil until completely tender. Fresh or frozen peas can be cooked this same way with out the soaking. Collards are a type of cabbage. These greens can be cooked after being rinsed and the bad spots cut away. Place them in a pot with bacon and add water. Bring the pot to a slow boil and cook for forty five minutes to an hour. Grits are usually a breakfast meal served with butter. They also can be used in casseroles. Grits come from hominy which is corn kernels. Lima beans are also a favorite. Prepare them just like the black eyed peas. Muscadines are a fruit like grapes. They are used to make jams, jellies, preserves, and wine. Okra and sweet potatoes are also great staples to use in southern cooking.
Mexican Cooking News
What's Up For Young Adults At The Library MEXICAN COOKING FOR TEENS (Garden City News)
Registration began Saturday, December 27th for the YA program, Mexican Cooking For Teens. The workshop will be held on Saturday, January 10th at 3:30 PM. At this program, instructor Sue Bazzicalupo will demonstrate and help teens prepare 3 different Mexican treats. The group will be limited to the first 25 registrants. Ole!
Read more...11-tonne bread readied for Mexican party (Australian Broadcasting Corporation)
A huge 11-tonne bread has been prepared for the traditional Magi party that sees thousands of Mexican families coming together to celebrate with food and gifts for children.
Read more...KTAR Story Archives (KTAR 92.3 Phoenix)
Glendale's expecting big bucks from tonight's Fiesta Bowl game between Ohio State and Texas. If you're hosting a Fiesta Bowl party tonight -- or other bowl parties this week -- Judy Toth with the Simply Impressive Cooking School has some tips for foods to serve.
Read more...Eat Healthy & Mexican -- On A Shoestring! (CBS News)
An expert showed how to stick with your New Year's diet resolution - for at least one more meal - on The Early Show Saturday Edition.
Read more...Chipotle Bolsters Management Team (Business Wire via Yahoo! Finance)
DENVER----Steve Ells, Founder, Chairman and CEO of Chipotle Mexican Grill, Inc. announced today that the company is making some changes to its senior management team. The changes include the promotion of Monty Moran to co-Chief Executive Officer, and the addition of Mark Crumpacker as Chief Marketing Officer, and Bill Niman as a Sustainable Agriculture Adviser.
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