I’ve long ago surrendered to the fact that I was just born with smothered chicken gravy running through my veins. And why should I fight it? There are worse fates than having an innate ability to cook fried chicken and shrimp & grits. When it comes down to it, I am drawn by Southern cuisine’s hallowed traditions and unique cooking styles, its use of fresh ingredients, but mostly of its ability to provide feel-good comfort.
It is for this reason that every year I play host to a group of friends who indulge me in my zeal to create a Southern tradition north of the border. And I’m more than happy to be their comfort food ambassador. Here are some pics from this year’s “Southern Dinner.”
Recipe: Lee Bros. Fried Green Tomatoes
Every Southern Dinner begins the same: with Lee Bros. Fried Green Tomatoes. Tomatoes are especially delectably sliced and deep fried; their tangy flesh is a perfect foil for a rich, toasty crust. The tartness of the tomatoes are amped by the Buttermilk-Lime Dressing. This creamy herb dressing is refreshing and green, and the small amount of honey rounds out the acidity in the lime and buttermilk.
As told in LaBelle Cuisine: Recipes to Sing About, back in the 60’s when Patti Labelle and the Bluebelles was touring London, the British band, Bluesology, played backup. Elton John or Reggie Dwight as he was known in those days, was the band’s piano player. Patti writes that she used to prepare a savoury, spicy, soul food feast for the band members while on the road. It was Ms. LaBelle’s macaroni and cheese that Reggie loved the most. As you’ll note from the recipe, it’s made with five different kinds of cheese, and as she tells it, that’s how many times Reggie went back for more. In my house, it’s a Southern Dinner staple and we always go back for more. God bless Patti Labelle and her Mac N’ Cheese!
What’s not to love about fried chicken? The crunchy crisp crust, the fantastically moist and juicy meat, the luscious flavours and textures. This recipe from Bon Appétit brings it all together in one easy to execute recipe. I can bring some down home Southern soul even way up North of the Mason-Dixon Line. As god is my witness, I will never use another fried chicken recipe again!
Recipe: Kil't Greens with Bacon Jam
In all the haste of getting the dinner on the table, I forgot to snap a solo pic of the most talked about dish of the night, Kil’t Greens with Bacon Jam. See below top-right for a small glimpse. Published in Garden & Gun, a magazine about the sporting, culture, food, music, art, and travel of the Southern United States, this recipe was simple as can be. When delicate greens meet a boiling-hot dressing of bacon, onion, and vinegar, they soften and wither immediately. The result? A savoury and syrupy deliciousness that made this dish the star of the night. Chef Ouita Michel serves a versatile version of this Appalachian classic at the Holly Hill Inn in Midway, Kentucky.