- Chicken
Rochambeau (Creole)
- On top of a melba-toast like bread product called holland rusk, layer
ham and mushroom sauce. Then pile on a chicken breast sautéed in
butter, and top the whole with tarragon-laced hollandaise sauce.
- Corn Dodgers (Soul)
- Cornmeal and water are made into a thick dough that is formed
into finger-shaped rolls, and grilled until brown on a hot griddle.
- Cracklin' Bread (Soul)
- During slavery, after the slave-owner had rendered his pork
fat, the cracklings were given to the servants, who stired them
into cornbread batter, and baked delicious cracklin' bread.
- Crawfish Étouffée (Cajun)
- Literally "smothered," étouffée names a Cajun dish where
crawfish are covered in a stew of onion, bell peppers, and
celery.
- Gumbo Filé (Cajun)
- Cajun gumbo begins with a deep brown roux, to which are added vegetables
(pepper, onion, celery, garlic, and tomato) then a seafood stock
made from shellfish shells, pepper, bayleaf, and thyme. Okra,
which came with African slaves, or sassafras filé (dried, ground
leaves of the sassafras tree), borrowed from Native American
cooks, is added as a thickener. After the stew cooks for two
hours or so, loads of fresh shrimp and crabs are added. The
gumbo is ladled over buttered rice.
- Hoppin' John (Pan-Southern) and
Jambalaya (Cajun)
- Hoppin' John is a stew of black-eyed peas and rice which
traditionally ushers in the New Year. Other rice-based
stews are called Jambalayas -- combining stock, vegetables, and
rice with any number of meats, including duck, sausage, and
chicken. Jambalaya reflects the Spanish accent in Cajun cooking,
recalling paella's combination
of shellfish, meat, and rice cooked in stock.
- Rice Bird Pilau (or Perloo)
(Pan-Southern)
- This recipe comes verbatim from The Savannah Cook
Book by Harriet Ross Colquitt (Charleston: Colonial Publishers,
1933): "Stew one dozen rice birds [head included] in a quart of
water, until thoroughly done, seasoning them to taste with red
pepper and salt. When done, remove birds and sprinkle one pint
of rice in the water in which they were cooked. Boil fifteen
minutes, then drain off water, stir in the birds, and steam until
the rice is dry and grainy. And when the pie is opened...even if
the birds don't sing, you will have to admit that the dish is fit
to set before a King!"
- Scalloped Oysters (Pan-Southern)
- One of many southern oyster recipes; in this dish, oysters are baked
between layers of bread crumbs and butter until golden brown.
|
