From fried chicken to Mississippi Mud Pie, the Deep South has no shortage of regional dishes.
Tomato-based and usually containing various vegetables and meats, Brunswick Stew is said to have originated in either Brunswick, Georgia, or Brunswick County, Virginia. This Saturday, Georgia's second-largest coastal city honors its claim at the 13th annual Brunswick Rockin' Stewbilee.
Earlier this fall, we rounded up some of the newest, and best, Southern food products available for a tasteoff. The spread included everything from peanut butter to chocolate, pepper jelly and barbecue sauce, and ballots provided asked tasters to vote for their favorites. Now that the votes have been tallied and the products officially "tested," we're ready to share the results.
A Southern Barbecue Favorite serves up an otherworldly eating experience. By Debi Lander There's a little joint in Tuscaloosa, Alabama, that just seats 68, but its reputation is known far and wide. Dreamland BBQ boasts the motto, "Ain't Nothin' Like 'Em Nowhere," and I reckon that's true. I recently visited the place and met Jeannette Bishop, the current owner and daughter of now-deceased originator John C. Bishop and his wife, Lilly. The Bishops opened their establishment back in 1958. John had purchased the land and considered building a cafe and funeral home. He figured if the food gave his patrons high blood pressure, he'd end up burying them. His wife flatly refused that notion, so John built the drive-thru rib joint. Wonder if the name came from his funereal plans or, as Jeannette (pictured at bottom) says, "God just whispered it into his ear." No matter, the barbeque sauce is so renowned and tasty that a plate of white Sunbeam bread comes to every table, just so you can sop it up. The slabs of barbeque ribs are cooked in an open pit for 45 minutes or there's smoked sausage and pulled pork. Up until a year ago, that was the extent of the
We've been wanting to add more recipes to Deep South for a while now and would like to thank the folks at The Hungry Southerner blog for their hospitality in sharing one with us today. Their site is a wonderful place to find homegrown stories about Southern products and businesses and, of course, Southern food. And their tagline, "Stay Hungry, Y'all!" pretty much embodies what we love to do most here in the Deep South: eat - and talk about - food. Hungry Southerner's recipe for Coca-Cola Glazed Meatloaf is perfect for a Sunday supper. In addition to its use of one our favorite Southern products, Coca-Cola, or Co-Cola as it's often called down here, this recipe and quick and fairly easy. A Coca-Cola glaze results in a sweet, sticky crust on top, taking this meatloaf to the next level. Serve with some mashed potatoes and a veggie, and you've got a delicious meal to enjoy while you talk about the next one. Southern Meatloaf with Coca-Cola Glaze Meat Loaf 1 lb ground turkey 1 lb ground beef 80/20 2 cups whole wheat bread crumbs 1/2 large white onion, finely chopped 1 yellow bell pepper finely chopped 1 clove garlic, finely minced 1 T balsamic vinegar 1 T Worcestershire sauce 1 1/2 T
The town of Emerson in South Arkansas celebrates the PurpleHull Pea in June. by Kat Robinson of Tie Dye Travels Emerson’s PurpleHull Pea Festival isn’t just about food and community, it has a lot to do with motorpower and sheer chutzpah. I got down there last June, leaving the house at oh-dark-thirty to drive on down through Sheridan and Fordyce and Camden and Magnolia to get there around 10 that Saturday morning. Right on the highway in Emerson it didn’t look like much, but after I turned and headed west toward the high school, traffic picked up. I parked on the other side of the gymnasium and walked to the church where the Great PurpleHull Pea and Cornbread Cook-off was being held. While the judging had just about concluded, I had come at a great time for sampling. As the winners were announced and trophies handed out, I eyed easily a dozen different cornbreads, varying in color from white to brown to brilliant yellow, each with its own shape in a dish or piled on a plate. Nearly a dozen dishes of traditional PurpleHull Peas were out on the end, and on the other end less traditional dishes, like PurpleHull Pea Chili,
Road Food Festival Celebrates "Folk Food" in New Orleans. by Erin Z. Bass Asked why New Orleans was chosen as the location for the annual Roadfood Festival, "Roadfood" creator Michael Stern didn't hesitate giving an answer. "New Orleans is a natural place to have a food festival," he says. "I think you can argue that it’s kind of America’s culinary capital, in the sense that it has more unique, interesting, diverse things to eat than almost anywhere in this country, plus when you’re in New Orleans you feel like having a party." While the Roadfood Festival, scheduled for March 26-28, was created to honor American food, the fact that eating can be a form of entertainment hasn't been lost on its founders. Assembling of the world's longest po-boy and celebrating foods like pecan pie and cracklins is far from stuffy. Just as the diners, delis and roadside stands featured in Stern and his wife, Jane's, "Roadfood" guide most likely don't have a dress code, the festival strives for that same informal way of eating. Admission is free, and any person standing around can walk up and taste a piece of the po-boy or walk down Royal Street and purchase a sample of
When planning our road trip to McComb, Miss., just over the Louisiana border, I consulted Jane and Michael Stern’s trusty “Road Food” guide to find out where to eat. Only one listing for McComb comes up: The Dinner Bell. It’s noted as a “Top Pick” with five stars. I scanned the description until the term lazy Susan caught my eye and immediately got visions of a table crowded with people and heaping with food. Turns out, I wasn’t too far off from how things are done at one of The Dinner Bell’s huge round tables, but there are rules to follow when engaging in this more than 80-year-old tradition of dining. You have to wait to take your place at the table. Dishes must be picked up and served lest the lazy Susan spin away from you. And you have to try the fried eggplant. (You can hear the official rules as read by Owner Buddy Davis on our Featured Video.) Since we were visiting on a Saturday, the spread included BBQ ribs, smoked sausage, fried chicken, the famous fried eggplant, yams, chicken ‘n’ dumplings, cabbage, green beans, lima beans, red beans and rice, mashed potatoes and gravy, corn on the