Skip to comments.Deep South Dish is about basic, country style southern cookin'
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 ...
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You are welcome, but unless you are female, I ain’t a honey.
Home cookin' reference manual . . . . everyone eats to live; Southerners live to eat!
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.
Ah, c’mon - a little bit won’t hurt ya ;-)
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!’
Cathead buttermilk biscuits?
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.
yes but who can stop at just a little bit?
especially the pecan pie!
I have to mind my manners. I’m drooling a little bit.
Bookmarked your site...looks good..will check it in more detail later..and love the pic of the USS Bowfin on your home page..
bookmark for later theivery
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.
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.
Thank you for sharing!
I look forward to trying these.
Try biscuits and tomato gravy . . . mmmmmm
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.
MMMMM making me so hungry!! Sounds so good........
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!
In a 6-8 quart crock pot add beans and all other ingredients. Add water to fill crock to it's top.
How do you make tomato gravy?
Can I use whole frozen tomatoes from last year’s garden?
There are lots of recipes on the web. I have failed miserably in my attempts to duplicate my momma’s version.
Hey, thanks for the link. This is a great site!
MMMMMMMM That looks great! With some white rice or Corn Bread.....(I would have terrible heart burn..But it would be worth it :)
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.
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.
Thanks Great site!
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