Wednesday, June 23, 2010

Opposite of Healthy Living



What you see above are fried green tomatoes. Ever heard of them? They are quite the delicacies in the south. Unfortunately, I am not a fan of tomatoes, so I cannot tell you if these are good or not. However, I am told they are - so - go for it!

In the south, if it can be eaten - it can be fried. Seriously. Everything is fried. (Now you know how I got this girlish figure!) A signature dish for a true southern meal would include: fried chicken, green bean casserole, creamed corn,cornbread or buttermilk biscuits, creamy gravy, potato salad, and then add the following, fried: okra, pickles, tomatoes, onions, potatoes, eggplant.. etc. etc.

Not only do we fry it up, we have to have something to dip it in, right? The answer? Ranch dressing.

I must admit, it is not so much the fried item I crave, as it is the ranch dressing I am going to cover it in.

Once you have consumed all of these heavy foods - then we expect you to indulge into an array of desserts. Banana pudding (sorry Leanne ;-), pound cake, chess cake, peach cobbler.. etc. etc.

Makes me full just writing about it.

Important to know, depending on which state you are in, and which portion of that state, you will find different specialities.

Here is an example of what you might find traveling through the southern states (specifically what is known as the DEEP SOUTH - this is where I live):

Louisiana
Crawfish Étouffée



Jambalaya


Shrimp Alfredeaux


Crawfish Fettuccine


Pompano en Papillote


Red Beans and Rice


Shrimp Creole


Chicken Creole


Trout Meuniere


Sauce Piquante


Stuffed Bell Peppers


Blackened Salmon


Mirliton


Creole Baked Chicken


Shrimp Bisque

Mississippi
Grits with cheese

Crawfish

Flounder

Pizza with french dressing dip

Po Boys

Mississippi Mud Cake

Alabama
Fried Pies


Open faced sandwich made with butter and sugar


Alabama Pound Cake



Hog jowl



Pickled pigs feet



Pickled ham hocks



Blackeyed peas



Peanuts


peanut Butter Pie



Pecan Pie



Peanut Brittle



Cajun Frog Legs

Grilled Catfish with Strawberry Salsa.


Dinner Dogs


Chitterlings



Pork Belly



Smoked Pork Sausages


Granpa John's Traditional Cracklins



Alabama Barbecue Sauce (Mayonnaise as its base rather than tomato sauce, vinegar, or any of the other traditional barbecue sauce bases.)



Grits



Collard greens


Fried green tomatoes



Fried catfish



Fried corn



Sweet Potato Pie



Okra

Bread Puddin'

Cornbread

Greens



Fried Chicken



Squash ( Sauteed, casserole)

Georgia
Fried Chicken

Okra

squash

butterbeans

black eyed peas

Brunswick Stew

Boiled peanuts

Turnip greens

collard greens

muscadine grapes/homemade wines

Grits

Peaches

largemouth bass

vidalia onions

Pecan Pie



Rice


Hot breads or biscuits spread thick with homemade preserves.
 
Ham



Pork


BBQ


Cornbread
 
There you have it! A very small list of traditional foods each state prides itself on.
 
If you are from these states - what would you add? If you are in another state, what are the foods of your state (plus make sure you share which state you live in!)

3 comments:

Leanne said...

Ok...pass the Tums!

Here is Chicago, we've got you covered ... whatever your looking for ... pizza, hot dogs, (why is it that I can only think of pizza and hot dogs this morning?) ... ok, i'll be back later with more (need. coffee. bad.)

Michele Chastain said...

Here on the Grand Strand of South Carolina, we love a dish called Chicken Bog. Here the recipe I follow:

CHICKEN BOG

INGREDIENTS:


* 6 cups water
* 1 tablespoon salt
* 1 onion, chopped
* 1 (3 pound) whole chicken
* 3 1/2 cups chicken broth
* 1 cup long-grain white rice
* 1/2 pound smoked sausage of your choice, sliced
* 2 tablespoons Italian-style seasonings
* 2 cubes chicken bouillon

PREPARATION:

* Place water, salt and onion in a large pot. Add chicken and bring all to a boil; cook until chicken is tender, about 1 hour.
* Remove chicken from pot and let cool. Remove skin and bones and chop remaining meat into bite size pieces.

Skim off fat from cooking liquid and measure 3 1/2 cups of this chicken broth into a 6-quart saucepan. Add rice, chicken pieces, sausage, herb seasoning and bouillon to this saucepan. Cook all together for 30 minutes; let come to a boil, then reduce heat to low, keeping pan covered the whole time. If mixture is too watery or juicy, cook over medium low heat, uncovered, until it reaches the desired consistency. Stir often while cooking.

Cassandra said...

I love fried pickles!!!

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