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Deep South Dish is about basic, country style southern cookin'
Deep South Dish ^ | Feb 16, 2011 | Mary

Posted on 02/16/2011 1:12:28 PM PST by Islander7

Deep South Dish is about basic, country style southern cookin' with an emphasis on coastal south dishes and most often, cooking from scratch. Please understand that this site and it's Facebook Fan Page are not from a corporate website for some major company with thousands of employees. There is no test kitchen other than my own little galley style home kitchen. I am the sole proprietor of this spot, and I am not a chef, professional or otherwise. I am just a plain ole home cook, posting all of my recipes for you to hopefully enjoy. You won't find fancy or gourmet or pretentious here.

Please also keep in mind that these are my recipes, done to my taste and while I am thrilled to share them with you, if you are looking to duplicate exactly a recipe that matches a memory of one of your grandma's recipes, my recipe may not be the same as your grandma's recipe was. I am always after younger folks to sit at the hand of their grandmas and watch them cook, writing down everything, so that they can carry on all of the food traditions and flavors to their own children.

(Excerpt) Read more at deepsouthdish.com ...


TOPICS: Chit/Chat; Food; Reference; Society
KEYWORDS: cookery; cooking; culture; food; mississippi
Something else I should note is that while this site (and the Facebook Fan Page at http://www.facebook.com/SouthernRecipes - where I post links) does focus on many "traditional southern classic" recipes - so you'll see recipes for things like Skillet Cornbread, Fried Chicken, Red Beans & Rice, Squash Casserole, Chicken Pot Pie, Sweet Potato Pie, Banana Pudding and Pecan Pie, and of course, Southern Iced Tea, as well as our own Gulf Coast favorites - like Fried Catfish, Boiled Shrimp, Fried Shrimp, Po'boys, and Gumbo, we in The Deep South eat just like everybody else around the country - like everybody else, we eat a variety of foods too!

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Enjoy Y'all!

1 posted on 02/16/2011 1:12:35 PM PST by Islander7
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To: Islander7
Thank you honey. We went to a very popular restaurant about 2 weeks ago and left after one hour after sitting down and not being served, my wife asked about the food after 45 minutes and was told it was not McDonalds, so we went home to fix (a southern term for prepare) beans and rice, it was a great meal.
2 posted on 02/16/2011 1:21:05 PM PST by Jolla
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To: Jolla

You are welcome, but unless you are female, I ain’t a honey.


3 posted on 02/16/2011 1:23:47 PM PST by Islander7 (There is no septic system so vile, so filthy, the left won't drink from to further their agenda)
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To: Islander7

Magnolia State Ping!

Home cookin' reference manual . . . . everyone eats to live; Southerners live to eat!


4 posted on 02/16/2011 1:28:01 PM PST by Islander7 (There is no septic system so vile, so filthy, the left won't drink from to further their agenda)
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To: Islander7

None of which look like healthy eating, especially if
we have to watch the fat and carb intake.

Pity since I’m getting tired of my diabetically imposed
veg and lowfat cottage cheese regimen.


5 posted on 02/16/2011 1:30:28 PM PST by rahbert
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To: rahbert

Ah, c’mon - a little bit won’t hurt ya ;-)


6 posted on 02/16/2011 1:38:12 PM PST by rockrr ("I said that I was scared of you!" - pokie the pretend cowboy)
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To: Islander7

I remember going down to Alabama as a kid to see all the aunts and uncles and having the big feeds. The women could cook like no ones business.

Catfish from a rock-bottomed pond, hush puppies, pecan pie, home killed sausage, cathead buttermilk buscuits, and a zillion other things I’ve forgotten. 8 foot long tables filled with food breakfast, lunch, and dinner.

And of course the obligatory ‘Son, you gotta eat some more, you’re gonna waste away!’


7 posted on 02/16/2011 1:46:27 PM PST by Free Vulcan (Vote Republican! You can vote Democrat when you're dead.)
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To: Free Vulcan

Cathead buttermilk biscuits?


8 posted on 02/16/2011 1:48:28 PM PST by txhurl
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To: txhurl

That’s what my grandpa called them, because my aunt would make them as big as a large cat’s head. You could make a sandwich with them.


9 posted on 02/16/2011 1:50:31 PM PST by Free Vulcan (Vote Republican! You can vote Democrat when you're dead.)
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To: txhurl
Yep, biscuits as big as a cat's head.


10 posted on 02/16/2011 1:51:14 PM PST by Islander7 (There is no septic system so vile, so filthy, the left won't drink from to further their agenda)
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To: rockrr

yes but who can stop at just a little bit?

especially the pecan pie!


11 posted on 02/16/2011 1:57:00 PM PST by rahbert
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To: All

mmmmmmmmmmmmmmmmm


12 posted on 02/16/2011 1:58:45 PM PST by Maverick68
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To: Islander7
Do you have a recipe for those delicious looking biscuits?
13 posted on 02/16/2011 2:05:18 PM PST by HOYA97 (twitter @hoya97)
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To: Islander7

I have to mind my manners. I’m drooling a little bit.


14 posted on 02/16/2011 2:06:07 PM PST by HOYA97 (twitter @hoya97)
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To: Islander7

Bookmarked your site...looks good..will check it in more detail later..and love the pic of the USS Bowfin on your home page..


15 posted on 02/16/2011 2:25:42 PM PST by ken5050 (Admin Moderators rule!!!!)
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To: Islander7

bookmark for later theivery


16 posted on 02/16/2011 2:27:59 PM PST by ZOOKER ( Exploring the fine line between cynicism and outright depression)
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To: ken5050; All

This isn’t my website. I’ve been using recipes from there to fatten . . . er . . . feed myself. Thought I’d share this secret with my fellow FReepers.


17 posted on 02/16/2011 2:53:48 PM PST by Islander7 (There is no septic system so vile, so filthy, the left won't drink from to further their agenda)
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To: Islander7

They look like pull-aparts.

Lately I’ve been craving and making sausage gravy with biscuits, breakfast sandwiches with biscuits, biscuits with
jelly or butter, just biscuits.

No mustard.


18 posted on 02/16/2011 3:16:38 PM PST by txhurl
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To: Islander7

Thank you for sharing!

I look forward to trying these.


19 posted on 02/16/2011 3:22:08 PM PST by SZonian (July 27, 2010. Life begins anew.)
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To: txhurl

Try biscuits and tomato gravy . . . mmmmmm


20 posted on 02/16/2011 3:24:08 PM PST by Islander7 (There is no septic system so vile, so filthy, the left won't drink from to further their agenda)
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To: Islander7

What I’m going to try is wheeling my Grands biscuits in a spoke like that.

I’m not too lazy to make biscuits, I just don’t have the time.


21 posted on 02/16/2011 3:30:30 PM PST by txhurl
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To: Islander7

MMMMM making me so hungry!! Sounds so good........


22 posted on 02/16/2011 3:58:38 PM PST by jakerobins
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To: jakerobins
Red beans!

You should try my red beans. Takes at least 24 hours to make good, gas-less beans.

2 pound Camellia red beans

2 Table spoons Tony's

2 Table spoons Zatarain's Extra

1/4 Table spoon black pepper

1/2 Table spoon garlic power

3 gloves garlic minced

Medium onion diced

3 bay leaves

2 Table spoons Tabasco hot sauce

1 - 15 oz can diced tomatoes

Salt to taste (add Salt carefully as many of the seasonings above already have salt as a component)

1-2 pound smoked sausage (I use the 97% fat free, pre-cooked, but old style pork sausage browned in a skillet is better tasting) Cut diagonally into thin slices (about 1/4" thick). You can also add ham, maybe a slice or two of bacon for flavor.

Camellia brand red beans are absolutely the best there are. They are local to the New Orleans area and grown with NOLA tastes in mind. Most any red kidney bean is acceptable though. This recipe works well with pinto beans too.

In a glass or crock, soak beans in warm water for at least 12 hours. Rinse beans thoroughly, discarding all the soaking water. (This de-gasses the beans. You can add a pinch of crystal ginger to the water, if you don't have a full 12 hours of soak time. Need at least 6 hours to ensure tender beans.)

In a 6-8 quart crock pot add beans and all other ingredients. Cook on low for 10 hours. Let beans rest 2 hours before serving.

So good, they'll make you slap you mammy!

23 posted on 02/16/2011 4:36:42 PM PST by Islander7 (There is no septic system so vile, so filthy, the left won't drink from to further their agenda)
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To: Islander7
Oops!

In a 6-8 quart crock pot add beans and all other ingredients. Add water to fill crock to it's top.

24 posted on 02/16/2011 4:40:12 PM PST by Islander7 (There is no septic system so vile, so filthy, the left won't drink from to further their agenda)
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To: Islander7; HungarianGypsy; Red_Devil 232

How do you make tomato gravy?

Can I use whole frozen tomatoes from last year’s garden?


25 posted on 02/16/2011 4:43:24 PM PST by fanfan (Why did they bury Barry's past?)
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To: fanfan

There are lots of recipes on the web. I have failed miserably in my attempts to duplicate my momma’s version.


26 posted on 02/16/2011 5:04:13 PM PST by Islander7 (There is no septic system so vile, so filthy, the left won't drink from to further their agenda)
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To: Islander7

Hey, thanks for the link. This is a great site!


27 posted on 02/16/2011 5:07:38 PM PST by absalom01 (You should do your duty in all things. You can never do more, you should never wish to do less.)
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To: Islander7

MMMMMMMM That looks great! With some white rice or Corn Bread.....(I would have terrible heart burn..But it would be worth it :)


28 posted on 02/16/2011 5:13:17 PM PST by jakerobins
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To: fanfan

OK, just for you, I checked with a friend in Mississippi. (Ain’t technology grand!?) Here is her advice:

“...Just make regular brown gravy then add a can of stewed tomatoes to it...it’s very good...”

I think my momma used Campbell’s tomato soup.


29 posted on 02/16/2011 5:22:56 PM PST by Islander7 (There is no septic system so vile, so filthy, the left won't drink from to further their agenda)
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To: txhurl; Islander7

We got a local spot that serves cathead biscuits. Martins. A large steak and egg is $2.50 and weighs a pound and a half.


30 posted on 02/16/2011 5:36:00 PM PST by Vigilantcitizen
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To: Islander7

Thanks Great site!


31 posted on 02/16/2011 11:23:33 PM PST by johngrace (God so loved the world so he gave his only son! Praise Jesus and Hail Mary!)
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To: johngrace

BUMP!


32 posted on 07/11/2011 9:48:02 PM PDT by wolficatZ (Somebody once wrote "Revenge is a dish that has to be eaten cold".)
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