Deep South Dish is about basic, country style southern cookin'

Deep South Dish ^ | Feb 16, 2011 | Mary

[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.

[txhurl]

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.

[jakerobins]

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

[Islander7]

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!

[Islander7]

Oops!

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

[fanfan]

How do you make tomato gravy?

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

[Islander7]

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

[absalom01]

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

[jakerobins]

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

[Islander7]

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.

[Vigilantcitizen]

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.

[johngrace]

Thanks Great site!

[wolficatZ]

BUMP!