Category: Southern cuisine

Southern Lights: Easier, Lighter, and Better-for-You Recipes From the South

cooking, Healthy eating, Southern cuisine, Uncategorized

“Throughout these pages, I’m going to (politely) refute the claim that Southern food is all bad for you and hopefully breathe new life into some tired, worn-out notions,” writes Lauren McDuffie in the first pages of her latest cookbook, Southern Lights: Easier, Lighter, and Better-for-You Recipes From the South (Gibbs Smith). McDuffie, an advocate of Southern cuisine, wants us all to know the entire truth of this regional way of cookery that many of us dismissively think of as fried and fat.

“Once you make your way through the stereotypes, past the overwrought, done-to-death, attention-seeking heavy hitters, the archives of Southern cookery shine with a special sort of brilliance,” continues McDuffie, noting that she is a home cook who has done the majority of her culinary learning in the South ranging from the foothills of central Appalachia to the sandy, abundant low country coastline.

McDuffie, who lives in Portland, Oregon now, created the award winning food blog: My KItchen Little: Recipes, Ideas, and Inspiration for Busy Home Cooks but her love of Southern cuisine and her ability to bring it to the fore was also apparent in her first cookbook, Smoke, Roots, Mountain, Harvest: Recipes and Stories Inspired by My Appalachian Home. The same passion is conveyed” in this magnificent cookbook with its luscious photos–McDuffie is also a photographer and her luscious color photos are a perfect accompaniment to the recipes that show us how to enjoy the rich heritage of Southern cuisine without the guilt and calories.

Southern Lights takes us into the world that McDuffie says she loves most– the people, places, things, and flavors that evoke feelings of home.

To accomplish this, McDuffie, an advocate for fresh and healthy, took a hard look at her kitchen pantry and asked herself a series of questions such as why she was using a particular oil or cut of meat in her cooking and what substitutions would work just as well when using her favorite recipes. From there she re-created favorite dishes incorporating different ingredients but yielding the same delicious results.

Her recipe for Frico Chicken in a Buttermilk Bath is a great example. Its origins are that perennial Southern classic—fried chicken brined in buttermilk and then deep fried in lard. A definite winner when it comes to taste. Not so in other respects. So what does McDuffie? She produces a healthier and low caloric alternative that really works.

Calling it a remix and noting that frico translates to fried in Italian, she describes this dish as similar to a simple baked cheese crisp that tops a boneless, skinless, and flattened chicken thighs browned in a minimum of oil. A surprising easy-to-make but sophisticated dish, it offers the crunch and flavor of buttermilk heavily battered chicken with no grease or guilt.

Like pulled pork sandwiches. McDuffie gives us a very creative take by substituting spaghetti squash (yes, you read that correctly) for the pork in her recipe for “Pulled” BBQ Spaghetti Squash Sandwiches.

“This has got to be one of the most unusual sandwiches I’ve ever made, but man is it a hit in my house,” writes McDuffie in the introduction to this dish. “Tangled strands of roasted spaghetti squash mimic the fatty pork in a classic meaty version, making for a lighter, more nutritious way to get your fix.”

The squash mixture is then topped with Halloumi cheese (smoked Gouda or cheddar can be used instead) along with coleslaw and barbecue sauce.

Voila! A low cal, high flavor profile meal and just one of many in McDuffie’s latest cookbook.

Honey-Caramelized Tomato Upside-Down Cornbread

“People get very territorial about their cornbread in the South, a fact that I have always found completely charming,” says McDuffie. “Home cooks are devoted to their recipes and food traditions in a way that serves to sustain them, carrying them across generations. There is so much heart on the table, always. Cooks hold on tight to them, their family recipes, and it’s really the most beautiful thing. This recipe happens to be a favorite version of cornbread in my house. The jammy, juicy-sweet tomatoes suspended on top really do steal this show, and the olive oil makes it pretty special. Feel free to sub a different cooking oil, though, as olive oil ain’t cheap. I highly recommend serving this in thick slices, slathered with lots of Salty Butter–Whipped Honey.”

Makes 6 to 8 servings

  • Natural nonstick cooking spray
  • 12 ounces cherry or
  • grape tomatoes
  • 6 tablespoons honey, divided
  • 1 1⁄2 teaspoons salt, plus
  • more as needed
  • 1 cup yellow cornmeal
  • 1 cup cake flour
  • 1 1⁄2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 2⁄3 cup olive oil or canola
  • or vegetable oil
  • 2 large eggs, beaten
  • 1 1⁄4 cups buttermilk

Preheat the oven to 350°F. Adjust the rack to the middle position. Spray an 8- or 9-inch round cake pan with cooking spray and line with parchment paper, allowing some overhang for easy removal (think of them as handles).

Put the tomatoes, 3 tablespoons of the honey, and a good pinch of salt in a nonstick skillet set over medium heat and cook, stirring occasionally, until the tomatoes just burst and are tender, about 5 minutes. Transfer to the cake pan, juices included, and spread in an even layer.

In a mixing bowl, whisk together the cornmeal, remaining 1 1⁄2 teaspoons salt, cake flour, baking powder, and baking soda.

In the bowl of a stand mixer or in a mixing bowl with ahandheld m ixer, combine the oil, the remaining 3 tablespoons of honey, and the eggs. Add half of the dry mixture and mix until combined. Add half of the buttermilk and mix until just combined. Repeat with the remaining halves of each and gently pour the batter into the prepared pan over the tomatoes (it shouldn’t be more than three-fourths full).

Bake until lightly golden and set, 35 to 45 minutes (use a knife or toothpick to test the doneness—it should come out clean). Cool in the pan for at least 15 minutes before inverting the cornbread onto a serving plate, tomatoes facing up now.

Salty Butter-Whipped Honey

Sounds sinful, right? I can assure you that this isn’t nearly as rich as it sounds. This drippy, sticky-sweet thing is my lighter take on a simple honey butter where, instead of infusing a lot of butter with a little honey, we’re going to infuse a lot of honey with a little butter. Just be sure to use a good-quality raw honey.

Makes about 1 cup

  • 8 ounces honey
  • 2 tablespoons salted butter, at room temperature
  • Salt to taste

In a blender, combine the honey, butter, and salt and blend until creamy and smooth. Transfer to a lidded storage jar or container. This buttery honey will keep in the refrigerator for up to 1 month.

Frico Chicken in a Garlicky Buttermilk Bath

“I’ve taken the things I love most about classic Southern fried chicken and remixed them into something that is just as satisfying, but much lighter—a true win-win,” writes McDuffie about this recipe. “A frico (which means “fried” in Italian) is simply a baked cheese crisp, and here we’ll use them to almost mimic the salty crunch of fried chicken skin. Rather than rich bone-in, skin-on cuts, we’ll use leaner boneless and skinless thighs—my favorite protein of them all. The garlicky buttermilk-fortified bath in which they cook mimics my go-to fried chicken brine, helping the chicken stay tender and juicy. It also happens to be an easy, one-pan, 30-minute meal. So there’s that.”

Makes 4 to 6 servings

  • 1 1⁄2 cups grated Parmesan cheese
  • 4 teaspoons olive oil, divided
  • 6 boneless, skinless chicken thighs
  • Salt
  • Freshly ground black pepper
  • 1 heaping cup diced sweet onion
  • 10 ounces fresh baby spinach
  • 3 garlic cloves, minced or grated
  • 1⁄2 cup dry white wine (optional)
  • 1 (14.5-ounce) can crushed or diced tomatoes
  • 1⁄2 cup buttermilk

Preheat the oven to 350°F. Adjust the oven rack to the middle position. Line a large baking sheet with parchment paper or a silicone baking mat.

Equally space the Parmesan into 6 (1⁄4-cup) mounds on the baking sheet. Use your measuring cup to gently press down on the mounds and work them into round, circular disks (they don’t have to be perfect). Bake until flattened and just beginning to brown lightly around the edges, 3 to 4 minutes. Remove and set aside. They will firm up as they cool.

Pour 2 teaspoons of the oil into a large pan over medium heat. Season the chicken with salt and pepper to taste. When the oil is hot, add the chicken and brown really well on the first side; this takes 5 to 6 minutes. Flip and cook for another 1 to 2 minutes (they will finish in the sauce). Transfer to a plate and set aside.

Pour the remaining 2 teaspoons of oil into the pan. When it’s hot, add the onion and spinach and sauté for 3 to 5 minutes, until the spinach is fully wilted and the onion is soft. During the last minute, add the garlic.

Stir in the wine (if using) and cook for about 1 minute to reduce it. Add the tomatoes and buttermilk and slide the chicken back into the pan. Simmer for about 10 minutes to reduce the sauce and to finish the chicken.

Lay the Parmesan fricos over the chicken just before serving. They will melt and sort of adhere to the chicken, mimicking salty chicken skin in the best way.

Recipes excerpted from Southern Lights: Easier, Lighter, and Better-for-You Recipes from the South by Lauren McDuffie. Photographs by Lauren McDuffie. Reprinted by permission of Gibbs Smith Books.

It’s Not Too Late to Attend the Bourbon Classic

Distiller Spirits, Distilleries, Drink, Drink mixes, Events, Gastronomy, Historic foodways, Historic Restaurants, James B. Beam Distillery, Kentucky Bourbon Classic, Kentucky Bourbon Trail, Louisville, Regional & Ethnic, Southern cuisine, Tours

https://www.bourbonclassic.com/saturday/

Kardea Brown’s The Way Home: A Celebration of Sea Islands Food and Family

Southern cuisine

A contemporary Southern cook from Charleston who channels the traditions and culture of her Gullah/Geechees heritage, Kardea Brown is the Emmy nominated award host of Food Network’s Delicious Miss Brown. The author of The Way Home: A Celebration of Sea Islands Food and Family with over 100 Recipes (HarperOne), Brown is a best selling New York Times author with over 455,000 followers on Instagram. Many of the recipes in her book are those that have been passed down through her grandmother and her mother and celebrate the cuisine of the Gullah/Geechees who originating from West Africa were enslaved on the rice, indigo and Sea Island cotton plantations. Settling along the coasts of South Carolina and Georgia, the Gullah/Geechees have retained many facets of their history including language and foodways. The book, featuring 125 recipes and an array of gorgeous full-color photos, is filled with easy-to-make recipes.  Follow Kardea on Instagram.

the creator of the pop-up New Gullah Supper Club and has appeared on Beat Bobby Flay, Chopped Junior, Cooks vs. Cons, Family Food Showdown and Farmhouse Rules, on Instagram.

The following recpes and photos are reprinted with permission from The Way Home.

Chicken & Dumplings

  • 6 Tbsp (¾ stick) unsalted butter, divided
  • 6 skinless, boneless chicken thighs
  • Kosher salt, to taste
  • Freshly ground black pepper, to taste
  • 1 medium yellow onion, diced
  • 4 stalks celery, sliced ½ inch thick
  • 4 medium carrots, sliced into ½-inch-thick rounds
  • 2 Tbsp all-purpose flour
  • 2 cloves garlic, chopped
  • 6 cups chicken stock
  • 1 bay leaf
  • ½ bunch fresh parsley leaves, roughly chopped
  •  

Dumplings

  • 1 cup all-purpose flour
  • 1 tsp baking powder
  • ½ tsp kosher salt
  • 2 Tbsp vegetable shortening
  • 2/3 cup buttermilk

Heat a large braiser or Dutch oven over medium-high. Add 4 Tbsp butter. Sprinkle chicken with salt and pepper; add to pan. Cook 3 minutes per side or until golden. Transfer to a plate.

Add remaining 2 Tbsp butter, onion, celery and carrots to pan; season with salt and pepper. Cook 3 minutes or until vegetables are coated with fat and slightly golden, stirring frequently and scraping up bits that cling to bottom of pan. Sprinkle with flour; stir until vegetables are coated. Add garlic; cook 30 seconds or until fragrant. Add chicken stock, bay leaf and browned chicken along with any juices that have collected. Bring to a boil. Reduce heat to a simmer, cover and cook 45 minutes or until chicken is tender and cooked through.

Dumplings

In a large bowl, whisk flour, baking powder and salt. Using a fork, cut shortening into flour mixture. Slowly add buttermilk, gently mixing to incorporate.

 Remove chicken from pot; shred with 2 forks. Return chicken to pot. Using 2 spoons, sprayed with cooking spray if desired, top stew with 1 Tbsp scoops of dough. Cover; simmer 15 minutes or until dumplings double in size. Remove from heat; discard bay leaf. Garnish with parsley.

Limpin’ Susan

  • 3 slices thick-cut bacon, cut into strips
  • 2 pounds medium shrimp, peeled and deveined 
  • 2 tablespoons unsalted butter 
  • 3 tablespoons vegetable oil 
  • 1 yellow onion, diced 
  • 2 cloves garlic, minced 
  • 2 cups sliced fresh okra or thawed from frozen 
  • 1 teaspoon freshly squeezed lemon juice 
  • 1 cup long-grain white rice 
  • 2 cups chicken stock 
  • 1 teaspoon kosher salt 
  • 1/2 teaspoon freshly ground black pepper 

In a skillet, cook the bacon over medium heat until crisp, 5 to 7 minutes. Remove the bacon to drain on paper towels. Add the shrimp to the bacon fat and cook until just barely seared, about 4 minutes. Remove to a separate plate. Melt the butter in the skillet over medium heat and add the oil. Stir in the onion and garlic.

Cook until starting to soften, 2 to 3 minutes, then add the okra to the skillet and cook for 5 minutes. Stir in the lemon juice (this will help cut the slime). Stir in the rice and saute until the onion is lightly browned, about 3 minutes more. Add chicken stock, salt and pepper and bring to a boil over high heat, stirring to loosen any browned bits in the bottom of the skillet. Reduce the heat to low and add the shrimp back to the skillet.

Cover and cook until the rice is tender and cooked through, about 20 minutes. During the last 5 minutes of cooking time, use a fork to stir the bacon into the rice. Fluff and serve.

Benne Wafers

  • 1 stick (1/2 cup) unsalted butter, at room temperature
  • 1 cup firmly packed light brown sugar
  • 1 teaspoon vanilla extract 
  • 1/4 teaspoon kosher salt 
  • 1/8 teaspoon baking soda 
  • 1 large egg 
  • 1 cup all-purpose flour 
  • 1 cup toasted sesame seeds 
  • Nonstick cooking spray, for your hands

Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment.

In the bowl of a stand mixer or in a large bowl with an electric mixer, cream the butter for about 30 second, so that it is even softer. Add the sugar, vanilla, salt, baking soda and egg and beat until just combined. Add the flour and mix until smooth. Stir in the sesame seeds.

Drop the dough by tablespoonful onto the baking sheets, making sure to leave at least an inch between the wafers for spreading. Spray your hands or a spatula with nonstick spray and press the cookies down to keep them from doming.

Bake until golden brown and starting to crisp on the edges, 10 to 12 minutes. Allow the wafers to cool for 1 minute on the baking sheets, then transfer them to a wire rack to cool completely.

NYTimes: The 25 Most Influential Cookbooks From the Last 100 Years

Asian cooking, Books, Chefs, Desserts, Farm-to-Table, Gastronomy, Gourmet, Healthy eating, Historic foodways, Indian Food, Italian Cuisine, Mediterranean, Michelin, Michelin Star, Persian food, Pizza, Regional & Ethnic, Restaurants, Southern cuisine, Thai, Vegetarian

The 25 Most Influential Cookbooks From the Last 100 Years https://www.nytimes.com/2024/11/15/t-magazine/most-influential-cookbooks.html?smid=nytcore-android-share

Southern Women Share Their Stories and Recipes in the New Cookbook When Southern Women Cook

Indian Food, Southern cuisine

When Southern Women Cook: 300 Recipes from Every Corner of the American South, with Stories About the Women Who Feed Us, with a foreword by Toni Tipton-Martin,  and  edited by Morgan Bolling, tells the stories of those who’ve made an impact on the cuisine and culture throughout history, and shines light on the torchbearers innovating it today. Interwoven with narratives from 70 diverse Southern women contributors, the recipes—from Texas barbecue to Gullah Geechee rice dishes to treasured hometown desserts—present the intricate patchwork quilt that is Southern cooking.

Toni Tipton-Martin

TONI TIPTON-MARTIN is Editor in Chief of Cook’s Country, a food and nutrition journalist, and the James Beard Award– winning author of Jubilee; Juke Joints, Jazz Clubs, and Juice; and The Jemima Code. MORGAN BOLLING is Executive Editor of Creative Content for Cook’s Country, a cast member of the Cook’s Country TV show, and a passionate Southern woman.

Morgan Bolling

MORGAN BOLLING is Executive Editor of Creative Content for Cook’s Country, a cast member of the Cook’s Country TV show, and a passionate Southern woman.

Southern-Style Baby Lima Beans

Southern Baby Lima Beans

Serves 4 to 6 

Total Time: 1¼ hours

The beauty of this recipe is in its simplicity: Frozen baby lima beans are cooked low and slow, seasoned with a few strips of bacon and wedges of onion in the pot. The resulting beans and their smoky, thick, peppery broth are complex and deeply comforting. Stirring occasionally as the beans cook emulsifies the bacon fat into the broth, giving it a silky texture. This dish is great as a side or as a main course served over white rice. Do not thaw the baby lima beans before cooking.

  • 4 slices bacon, cut into ½-inch pieces
  • 4 cups chicken broth
  • 1½ pounds frozen baby lima beans
  • 1¼ cups water
  • 1 onion, halved
  • 1 teaspoon pepper
  • ¾ teaspoon table salt

Cook bacon in large saucepan over medium heat until lightly browned and fat has rendered, 7 to 10 minutes. Add broth, lima beans, water, onion, pepper, and salt. Bring to boil over high heat.

Reduce heat to medium-low and simmer, uncovered and stirring occasionally, until beans just begin to break down and liquid is thickened, about 1 hour (liquid will continue to thicken as it sits). Discard onion. Season with salt and pepper to taste. Serve.

Peruvian Imports

Lima beans, which originated in Guatemala, have been cultivated in Lima, Peru, for centuries—hence the name—and are a staple food there. By the 1500s, what we now call Peru had found trading partners throughout South, Central, and North America and also in Europe. As the beans were introduced to North America, they were adapted into regional recipes. Many versions of Native American succotash use this large, nutritious bean. Lima beans remain especially popular in the dishes of the American South. Some cooks use the terms “lima beans” and “butter beans” interchangeably, as the two beans come from the same plant. But other cooks know butter beans as the more mature larger white beans that are typically sold dried or canned, and baby lima beans as the smaller, greener beans that are typically sold frozen or canned.

Pat-in-the-Pan Buttermilk Biscuits

Makes 9 biscuits

Pat-in-the-Pan-Buttermilk-Biscuits

When chef Virginia Willis did a demonstration at Cook’s Country in August 2018, the Southern cookbook queen left us with characteristically beautiful words: “Biscuits are like people; they are better when they rise together.” More than poetry, though, this sentiment referred to her preferred technique of baking biscuits touching each other on a baking sheet so they physically push each other up in the oven for a higher rise. Her demo inspired our own recipe for pat-in-the-pan biscuits. Following Willis’s lead, we use low-protein cake flour for tenderness, and baking powder and baking soda for lightness and lift. We pinch bits of cold butter into these dry ingredients; the butter pieces melt in the dough during baking, producing steam that creates a fluffy interior crumb.

We follow a tried-and-true Southern method for patting biscuit dough in a pan and scoring it so these biscuits can also rise together. We developed this recipe using Softasilk cake flour and a metal baking pan. This recipe can easily be doubled to yield 15 biscuits: Use a 13 by 9-inch baking pan and extend the baking time by about 15 minutes.

  • 12 tablespoons unsalted butter, divided
  • 4 cups (16 ounces) cake flour
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • 2 teaspoons table salt
  • 2 cups buttermilk, chilled

Cut 10 tablespoons butter into ½-inch pieces and freeze until chilled, about 15 minutes. Let 1 tablespoon butter sit at room temperature to soften. Adjust oven rack to middle position and heat oven to 450 degrees. Grease 8-inch square baking pan with remaining 1 tablespoon butter.

Whisk flour, baking powder, baking soda, and salt together in bowl. Add chilled butter to flour mixture and smash butter between your fingertips into pea-size pieces. Gently stir in buttermilk until no dry pockets of flour remain. Using rubber spatula, transfer dough to prepared pan.

Lightly sprinkle extra flour evenly over dough to prevent sticking. Using your floured hands, pat dough into even layer and into corners of pan. Using bench scraper sprayed with vegetable oil spray, cut dough into 9 equal squares (2 cuts by 2 cuts), but do not separate. Bake until golden brown on top, about 30 minutes.

Let biscuits cool in pan for 5 minutes. Using thin metal spatula, slide biscuits onto wire rack. Brush tops with softened butter. Let cool for 10 minutes. Pull biscuits apart at cuts and serve warm.

Southern Chicken Spaghetti

Serves 8

Total Time: 1¾ hours, plus 15 minutes cooling

Lisa Fain, known as the Homesick Texan, defines Tex-Mex chicken spaghetti as “baked pasta with chicken and chile con queso” on her website. Typically this dish features shredded chicken, cheese, and some mix of mushrooms, peppers, and onions (and sometimes canned Ro-Tel tomatoes) intertwined in baked spaghetti.

     According to Fain’s research, the earliest recorded recipe dates back to 1931. It was published in the Amarillo Daily News and featured a simple combination of chicken, cheese, and noodles, seasoned with a liberal dose of chili powder. The recipe evolved to include canned cream of mushroom soup and Velveeta, products of the convenience-food boom of the 1920s and 1930s that underscored the era’s casserole culture.

     But this casserole’s history isn’t limited to Texas. New York Times food editor and restaurant critic Craig Claiborne noted his mother’s influence on his version of the dish—a childhood favorite—in his 1987 book, Craig Claiborne’s Southern Cooking. Claiborne speculated about its origins and compared the rich flavors of the dish to those of an authentic Italian ragù bolognese, due to its creamy tomato base and savory ground meat. His mother, Mary Kathleen Craig Claiborne, was “famous for it up and down the Mississippi Delta,” he said.

     We keep chicken spaghetti easy by starting with a rotisserie chicken. Breaking the spaghetti in half makes the dish easier to serve and eat. A creamy sauce made with butter, flour, chicken broth, and half-and-half is flavored with mushrooms and other vegetables. A combination of American and cheddar cheeses gives this pasta bake an ultra creamy consistency with plenty of cheese flavor. For a spicier dish, use the larger amount of cayenne pepper. Use Dutch oven that holds 6 quarts or more.

  • 1 pound spaghetti
  • 1½ teaspoons table salt, plus salt for cooking pasta
  • 8  ounces deli American cheese, shredded (2 cups)
  • 4 ounces sharp cheddar cheese, shredded (1 cup)
  • 3 tablespoons unsalted butter, divided
  • 12 ounces white mushrooms, trimmed and sliced ¼ inch thick
  • 1 red bell pepper, stemmed, seeded, and chopped
  • 1 onion, chopped
  • 3 tablespoons all-purpose flour
  • 3 cups chicken broth
  • 2 cups half-and-half
  • ½ teaspoon pepper
  • ¼-½ teaspoon cayenne pepper
  • 2 cups shredded rotisserie chicken

Bring 4 quarts water to boil in Dutch oven. Loosely wrap half of pasta in dish towel, then press bundle against corner of counter to break pasta in half; repeat with remaining pasta. Add pasta and 1 tablespoon salt to boiling water and cook until al dente. Drain pasta and rinse thoroughly under cold running water; set aside. Clean and dry pot.

Adjust oven rack to middle position and heat oven to 350 degrees. Combine American cheese and cheddar in bowl; set aside. Melt 1 tablespoon butter in now-empty pot over medium-high heat. Add mushrooms, bell pepper, and onion and cook until softened and liquid has evaporated, 8 to 10 minutes. Transfer vegetables to separate bowl and set aside.

Melt remaining 2 tablespoons butter in again-empty pot over medium heat. Add flour and cook, whisking constantly, for 1 minute. Slowly whisk in broth, half-and-half, pepper, cayenne, and salt, scraping up any browned bits and smoothing out any lumps. Bring to simmer and cook until sauce is thickened, 6 to 8 minutes.

Off heat, whisk 2 cups cheese mixture into sauce until smooth. Stir in spaghetti, vegetables, and shredded chicken until well combined.

Transfer mixture to 13 by 9-inch baking dish, spread into even layer, and cover tightly with greased aluminum foil. Bake until sauce is bubbling around edges, 25 to 30 minutes. Remove foil, sprinkle remaining 1 cup cheese mixture over top, and bake, uncovered, until cheese is melted, about 5 minutes. Let cool for 15 minutes before serving.

Recipes courtesy of America’s Test Kitchen. All rights reserved.

Photography by Steve Klise.

Fishing for the Best: Gulf Coast“Royal” Seafood Chefs Reign Supreme

Alabama, Cajun/Creole, Gastronomy, Gulf Coast Alabama, Historic foodways, Louisiana, Regional & Ethnic, Southern cuisine

October is National Seafood Month and in celebration of what’s best about Lousiana and Coastal Alabama seafood cookery get to know the chefs who continually are making outstanding contributions to the local seafood industry, put their skills and knowledge to test in culinary competitions, and walked away with a real crown. These chefs, respected leaders within their communities, are passionate about the bounties of the local waters and its impact on their region’s culture. Who are these royals? Mindy Bianca and her staff at Mindy Bianca Public Relations did the hard work of rounding up their “e-fish-cient” list. And I’m reporting on what they discovered here.

Chef Amanda Cusey

The Terrace in Lake Charles, Louisiana

Favorite Seafood Dish to Make: Fish and Grits

Though she grew up in the southwest United States, Chef Amanda trained and worked extensively in Europe during her culinary journey. She received her Cordon Bleu training in Surrey, England, and worked in restaurants across England and Ireland – perhaps most notably serving as head chef for a Michelin Star chef’s pop-up restaurant in Dublin – before setting down roots in Lake Charles. Her international experience shines through at The Terrace, where Italian influence meets Louisiana flavors. In June 2022, she helped break glass ceilings as she was named the Queen of Louisiana Seafood – only the second ever in the 15-year history of the Louisiana Seafood Cook-Off. Her winning dish? Pan-seared red drum over tomato polenta with a crawfish cream sauce.

Chef Jim Smith

The Hummingbird Way Oyster Bar in Mobile, Alabama

Favorite Seafood Dish to Make: Oysters – in any style!

Though he’s famous for his delicious Lane Cake, the state dessert of Alabama, Chef Jim is also known for being a voice for sustainable and local food education. When he served as Executive Chef for the State of Alabama, he focused on sourcing local Alabama ingredients and supporting farmers and fishermen.

In 2011, Chef Jim was dubbed King of American Seafood and traveled the country introducing people to the world of sustainable seafood. He has continued his advocacy efforts as he’s moved forward in his career … and that included representing the U.S. Seafood Industry in this year’s National Geographic Traveller Food Festival in London and appearances in multiple seasons of “Top Chef.” Now he’s the executive chef at Hummingbird Way, sharing his love for local seafood with every diner who walks through his doors. Prior to 2023, he was the only Alabama chef who had ever taken home the crown of King of American Seafood, which leads us to our next chef.

Chef Brody Olive 

Voyagers in Orange Beach, Alabama 

Favorite Seafood Dish to Make: Tiradito (Peruvian take on sashimi with citrus sauce) 

Home to the National Shrimp Festival, Experience the Oyster seafood festival, and other notable seafood events, the twin beach cities of Gulf Shores and Orange Beach, Alabama, are certainly the place to be if you want to find some of the best seafood along the Gulf Coast. With more than 20 years working in the seafood industry, Alabama native Chef Brody has definitely made his culinary mark.

He continues to impress diners across the five restaurants and banquet facilities he oversees at the Perdido Beach Resort. He embraces the culinary ways of the Gulf Coast, putting the freshest and best locally sourced ingredients on every plate. Besides the numerous Chef and Restauranteur of the Year awards he has earned throughout his career, Chef Brody is now the newest “royal” in the roundup.

In August, he was crowned King of American Seafood in the Great American Seafood Cook-Off, bringing the title back home to Alabama for the first time since 2011, when Chef Jim Smith (above) earned the honor. With saltwater catfish, mole crabs and Gulf shrimp in his winning dish, how could he not wow the judges? 

Chef Nathan Richard

Adjunct Professor at Chef John Folse Culinary Institute in Thibodaux, Louisiana

Favorite Seafood Dish to Make: Seafood Stuffed Flounder

Besides the crown he received for becoming the Great American Seafood King in 2019, Chef Nathan wears many hats, including professor, private catering business owner and volunteer firefighter … which means he knows how to (safely) turn up the heat in the kitchen! Though he moved to Europe to cook in France and Italy after Hurricane Katrina struck in 2005, Louisiana remained in his heart. Chef Nathan returned to work at restaurants throughout the American South and settled back in Thibodaux, Louisiana, a few years ago, ready to embrace the Cajun lifestyle once more. When you’re surrounded by the pantry of fresh ingredients that the bayous of Louisiana provide, it only makes sense to cook what you know.

Chef Nathan’s winning cook-off dish was a crawfish and goat cheese king cake, complete with Cajun caviar.

Chefs Keith and Nealy Frentz

LOLA in Covington, Louisiana

Favorite Seafood Dish to Make: Louisiana Seafood Gumbo and Pan-Fried Speckled Trout with Capers and Lemon

Chefs Keith and Nealy, a husband-and-wife team, were forced out of New Orleans in 2005, when Hurricane Katrina hit, and came to settle in the nearby Northshore. Though they’d both held prestigious restaurant chef positions, they had always dreamed of owning their own restaurant. Thus, LOLA was born. Housed in a historic train depot with the restaurant kitchen tucked away in a caboose, this unique dining establishment keeps it local with fresh ingredients sourced from local farmers and seafood suppliers.

In 2012, the pair was proclaimed King and Queen of Louisiana Seafood. A year later, Chef Nealy placed second in the popular cooking show “Chopped.” The couple has continued to represent St. Tammany Parish and Louisiana seafood in both their culinary travel and work at LOLA.

Chef Nathan Richard’s Crawfish and Oyster Boudin

Makes 6 links

  • 1 pound crawfish tail meat
  • 1 pound oysters
  • 1-1/2 teaspoons salt
  • 1/2 teaspoon cayenne pepper
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon white pepper
  • 2 tablespoons canola oil
  • 1/2 cup green onion, green and white finely chopped
  • 1 cup onion, finely chopped
  • 1/4 cup green bell pepper, finely chopped
  • 1/4 cup poblano peppers, finely chopped
  • 1/4 cup jalapeno peppers, finely chopped
  • 1/2 cup celery, finely chopped
  • 1/4 teaspoon garlic, minced
  • 1 tablespoon tomato paste
  • 3 cups cooked long-grain white rice
  • 2 tablespoons parsley, finely chopped
  • 3 tablespoons green onion, tops only sliced
  • 8 ounces prepared hog casings

In a large bowl, combine crawfish, oysters, salt and peppers. Set aside. In large skillet over medium heat, add canola oil, and cook onions, peppers, celery, garlic and tomato paste until softened, about 5 minutes. Add crawfish/oyster mixture, and cook 15 minutes more. Remove from heat, and fold in rice, parsley and green onion tops.

Stuff casings while filling is still hot, twisting into 4-inch links. In large pan, add crawfish boudin links, and cover with water. Cook over medium-high heat, keeping just below a simmer; cook until heated through, 15 to 20 minutes. Drain. In a large skillet, cook boudin links over medium-high heat until golden brown on all sides

For extra kick, season the bread crumbs, with salt, pepper or cayenne, if you like.

Tupelo Honey Southern Kitchen & Bar Shrimp & Grits

Asheville, Cajun/Creole, Farm-to-Table Restaurant, Historic foodways, North Carolina, Southern cuisine

Visited the Vanderbilt Mansion in Asheville, North Carolina, and stopped at Tupelo Honey Southern Kitchen & Bar for a late night suppose and really enjoyed their shrimp and grits. Here’s a description of the dish they serve and the recipe.

Shrimp & grits were made famous in the South Carolina Low Country, where it’s been a favorite on-the-boat breakfast for shrimpers for years. This dish was famously brought to the nation’s attention when New York Times legendary food writer Craig Claiborne, a Mississippi native, had dinner with Chef Bill Neal at Crook’s Corner in Chapel Hill, NC. At Tupelo Honey they take our shrimp and grits very, very seriously but aren’t afraid to mix it up by adding goat cheese to the grits as their own signature twist.

Shrimp & Goat Cheese Grits with Roasted Red Pepper Sauce Recipe

  • 2 Tbsp. plus 1.5 tsp. olive oil
  • 1 lb. large uncooked shrimp, peeled, deveined, and tails removed
  • 1 Tbsp. minced garlic
  • 1/2 cup thinly sliced roasted red bell pepper
  • 2 Tbsp. Creole Spice (recipe below)
  • 1/4 cup dry white wine (such as Sauvignon Blanc)
  • 3 Tbsp. unsalted cold butter
  • Goat Cheese Grits (recipe below)

Creole Spice Recipe

Ingredients:

  • 1 Tbsp. sugar
  • 5 tsp. sea salt
  • 1 Tbsp. smoked paprika
  • 2 tsp. cayenne pepper
  • 1 tsp. freshly ground black pepper
  • 1 tsp. white pepper

Directions:

1. Heat the olive oil in a large skillet on high heat. Add the shrimp and garlic and cook for about 4 minutes, or until the shrimp begins to turn a little pink.

2. Add the bell peppers and creole spice and cook for about 2 minutes, or until the peppers are heated through. Add the wine and cook for 1 to 2 minutes, just until the shrimp turns pink.

3. Remove from the heat and add the butter, swirling the pan to combine all the liquids. Serve the shrimp over the grits and top with the warm sauce left in the skillet.

*Makes 4 servings.

Creole Spice Recipe

Directions:

Combine the following ingredients:

*Makes 1/4 cup.

  • 1 cup yellow stone ground grits
  • 2 cups water
  • 3 Tbsp. unsalted butter
  • 1/3 cup heavy cream
  • 1.5 tsp. sea salt
  • 1/2 tsp. freshly ground black pepper
  • 1/2 cup goat cheese
  • Finely ground cornmeal

Goat Cheese Grits Recipe

Taking their love of goat cheese to the next level, you can make this recipe in two ways. One of for a traditional dish of grits and the fry is to fry the goat cheese grits after coating them in cornmeal. The outcome? Grit croutons and grit cakes!

Read on for the recipes. And for more Tupelo Honey recipes click here.

Directions

1. Combine water and salt in a stock, put on high heat, and bring to a boil.

2. Add butter and grits at the same time and stir for a couple minutes to prevent clumping or sticking. DO NOT ADD THE BUTTER AT THE BEGINNING WITH THE WATER. Adding the butter and grits at the same time, and NOT melting the butter while the water heats up, is imperative to a creamy final product).

3. Bring grits, salt, water and butter back to a boil. Add heavy cream.

4. Bring to a boil again, then reduce heat to low and simmer for 30-35 minutes until thick and creamy, stirring occasionally. Add goat cheese and black pepper and taste for seasoning.

*Makes 4-6 portions of delicious goat cheese grits.

5. When complete, pour cooked grits into an 8×8 baking pan, ensuring even distribution, and allow to cool for at least 12 hours.

6. When completely cool, turn baking pan over and allow grit “cake” to fall out onto a cutting board.

Lake Charles, Louisiana Hosts First-Ever Louisiana Food and Wine Festival This September

Historic foodways, Louisiana, Southern cuisine

 Food and wine enthusiasts will gather in host destination Lake Charles, Louisiana, for the highly anticipated Louisiana Food and Wine Festival next month. Taking place September 14 to 17, this inaugural four-day event will showcase the best of Louisiana’s culinary offerings and local flavors. Set against one of the most picturesque areas in the region that’s nicknamed “Louisiana’s Playground,” the festival will take place at the downtown lakefront area.  

The festival will feature an impressive lineup of renowned Southern chefs, including James Beard-nominated celebrity chef and restaurant owner Tiffany Derry, a Texas native who’s made appearances on shows such as “MasterChef,” “Top Chef” and “The Great American Recipe.” There will also be winemakers, food experts, artisans and more, and attendees can partake in master classes, indulge in a wide array of delectable dishes, and sample beverages from the region. Additionally, there will be live music and a marketplace where visitors can purchase local products and crafts, further immersing themselves in Louisiana’s cultural heritage. 

Ticketed events are as follows: 

  • Louisiana’s Celebrity Chefs Wine Dinner
  • September 14 
    • This six-course dinner will feature some of the state’s most celebrated chefs, including local legend Chef Amanda Cusey, named Louisiana Seafood Queen last year. 
  • Louisiana-Inspired Master Classes 
  • September 15 
    • These intimate and interactive experiences will offer tasting bites paired with a signature beverage. Classes vary from Creole cooking to mixology to touring Bayou Rum Distillery and more. 
  • Fire on the Lake
  • September 15 
    • Pitmasters, grill masters, BBQ masters … you name it, they’ll be at Fire on the Lake and serving Louisiana’s best roasted, smoked and grilled dishes. Attendees will receive a souvenir glass and unlimited food and drink tastings for this event. 
  • Louisiana Food & Wine Festival Grand Tasting
  • September 16 
    • Demonstrations, live music, Best Taste Awards, artisan booths, and hundreds of food and beverage tastings will come together for the largest event of the festival. Tickets are all-inclusive for tastings, and guests will receive a souvenir glass. 
  • Sunday Jazz Brunch
  • September 17 
    • The all-inclusive tickets for brunch allow for unlimited beverage tastings and lavish food stations. Sushi, Louisiana seafood, salad, made-to-order omelet and carving stations, even a Bloody Mary bar will provide attendees with a drool-worthy end to the festival. 

In addition to the lakefront happenings, festival-goers are sure to enjoy exploring the lively atmosphere of Lake Charles, an area known for its expansive outdoor offerings, thriving music and arts scene, and gaming resorts. From enjoying live music performances to shelling or birding along the Creole Nature Trail (and definitely spotting a gator or two!), there are plenty of activities to complement the culinary delights. Lake Charles has put together a suggested itinerary for the weekend, which can be viewed HERE. 

The Louisiana Food and Wine Festival is a must-attend event for anyone who’s passionate about food and libations. Whether you’re a seasoned foodie, a wine connoisseur, or simply eager to explore the vibrant food culture of Louisiana, this festival promises an unforgettable experience in an unforgettable destination. For more information and to stay updated on the festival’s schedule and culinary lineup, or to purchase tickets, visit https://louisianafoodandwinefestival.com/. To further explore everything there is to do in Lake Charles, head to https://www.visitlakecharles.org/.  

Can’t make it to the festival this year? Not to worry! Lake Charles will be hosting the Food and Wine Festival annually, and the destination looks forward to growing the event and welcoming guests for years to come. Plan ahead for 2024 and beyond!  

Year-Round Reasons to Visit Gulf Shores and Orange Beach, Alabama

Alabama, Beaches, Boating, Fishing, Gulf Coast Alabama, Ocean, Southern cuisine

The sun will soon set on peak summer season in Gulf Shores and Orange Beach, Alabama, and though the destination is known for its pristine beaches and fun in the summertime, we’re excited to share the many reasons why it’s also a great place to visit in all the OTHER seasons. If we listed out all those reasons, we estimate that you’d be reading a short novel … because there’s an incredible array of experiences available outside the summer season. So instead, we’re sharing two big reasons to visit each season. We hope you’ll want to learn more, and we encourage you to connect with us if the idea of hitting the beach outside of June, July and August appeals to you. 

Fall: Mild temperatures, fewer crowds, and fantastic festivals give Gulf Shores and Orange Beach autumn appeal. 

  • Easy Access to Sand & Sustenance: With its colorful sunsets, fall is an amazing time to enjoy 32 miles of sugar-white sandy beaches and the clear – still warm – waters of the Gulf of Mexico without the summer crowds. There’s also less competition for reservations and shorter wait times at the destination’s long list of incredible restaurants. Sure, you could say this about any destination’s “off” season, but it’s especially important here because there are so many fabulous and beloved culinary offerings. One such standout is Jesse’s Restaurant, which opened its second location on Fort Morgan this year. Offering casual fine dining, Jesse’s on the Bay is known for its steaks, fresh local seafood and signature entrees.
  • Festivals & Events: While Gulf Shores and Orange Beach are home to great events throughout the year, there are a few standout festivals worthy traveling to each fall.
  • The 50th Annual Shrimp Festival, which features 50 local and regional vendors, will be held October 12-15 in Gulf Shores. Festival attendees will find shrimp just about any way you can think of it.

Winter: With monthly averages between 50 and 60 degrees, Gulf Shores and Orange Beach offers mild winter temperatures so you can still enjoy the great outdoors.

  • Birding: Thanks to its prime location along the Mississippi Flyway migration route, Gulf Shores is a popular destination for birders. During the winter migration, birders might spot bald eagles in Gulf State Park and other sites. As part of a larger statewide birding initiative, the Alabama Coastal Birding Trail features six birding loops totaling 200 miles along the Gulf Coast. With snowbird clubs, events and deals, the destination welcomes flocks of human snowbirds, too!
  • Golf on the Gulf: With mild winters and great shoulder-season rates, golfing on the area’s 15 courses is a year-round sport. Course terrain ranges from lush foliage of nature preserves to courses that overlook the Gulf. Among the course designers are such legendary names as Arnold Palmer, Bruce Devlin, Jerry Pate and Earl Stone.

Spring:The temperatures in this season often make it feel like summer, but visitors can beat the summer crowds and prices by going to Gulf Shores and Orange Beach between March and May. 

  • Spring Break: Planning ahead for spring break, the Gulf Shores and Orange Beach community caters to families in a variety of ways:
  • Rules: The destination truly caters to families … so much so that alcohol has been banned on the beach during the spring break schedules of most major colleges and universities for the past seven years. 
  • Accommodations: The Lodge at Gulf State Park, a Hilton property, is one of the world’s leading eco-friendly hotels. It’s also family-friendly, with one-third of its guestrooms featuring built-in bunk beds.
  • Activities: A can’t-miss family activity is Sand Castle University, where families can build a sand castle under expert supervision.
  • Explore Gulf State Park: This is one that can (and should!) be explored any time of year, but spring is an especially good time. Each April, in celebration of Earth Day, the park hosts special programs and celebrations to showcase its incredible sustainability efforts. This park is an especially good place to get a handle on this fascinating coastal region that’s home to nine different ecosystems. In the past few years alone, the 6,150-acre park has restored its sand dunes; expanded its Backcountry Trail to 28 miles; and constructed an Interpretive Center.

Six Great Reasons to Visit Branson, Missouri, One of America’s Most Christmassy Towns

Holiday Travel, Southern cuisine, Traditional

With less than five months to go until December 25, it might be hard for some of us to get into the Christmas spirit. (Sometimes it’s hard to think as far ahead as dinner, so we get it.) However, there are some unique places where it’s never too soon to get the (snow)ball rolling. One such place is Branson, Missouri, where visions (of sugarplums), plans and schedules for the destination’s annual transformation into one of America’s most Christmassy towns are already well under way.The spectacular two-month Ozark Mountain Christmas celebration kicks off in early November and is filled with lights, music and merriment for the young and the young-at-heart.

Branson has officially been celebrating Ozark Mountain Christmas since 1988, making this year its 35th anniversary … though the celebration has become bigger and brighter each year. If you’re in need of some convincing about why a trip to Branson should make it onto your Christmas list, here are just a few reasons:

1.5 million lights are located in the “Christmas in Midtown” section of Silver Dollar City’s “An Old Time Christmas.” This concentration of lights is more than 20% of the 680 miles of lights dazzling guests at the park during this time of year.Photo Credit: Silver Dollar City

1. Silver Dollar City’s An Old Time Christmas

This 1880s-style theme park’s “An Old Time Christmas” event features the largest concentration of lights in Branson … more than 6.5 million, to be exact (equating to more than 680 miles of lights)! Between November 4 and December 30, visitors can stroll among the massive displays of twinkling lights, including the concentrated 1.5-million-light “Christmas In Midtown” walkthrough and Joy On Town Square light-to-music synchronized display, featuring an eight-story Christmas tree with larger-than-life LED projections. Many of the park’s award-winning rides are open during the festival, along with Broadway-style live holiday productions, festive home-style meals and seasonal treats. Plus, Rudolph’s Holly Jolly™ Christmas Light Parade, winds its way through The City’s streets.

Located in heart of Branson’s Entertainment District, this year’s brand-new community Christmas tree, “Evergreen and Ever Glowing” will be located in the same complex as the Branson Ferris Wheel.

2. Christmas Trees … and Treasure Hunts!

With more than 1,500 Christmas trees throughout the destination – including those at Silver Dollar City – Branson’s Christmas Tree Trail is truly spectacular. Each year, the Branson Christmas Coalition – yes, it’s a real organization – unveils a themed community Christmas tree in November. This year’s theme has been announced as “Evergreen and Ever Glowing,” and will celebrate the destination’s balance of nature and neon. A colorful spectacle from top to bottom, all 39 feet of the 2023 tree will be adorned with nearly 6,000 lights and a neon sign wishing the world a “Merry Ozark Mountain Christmas.” Located in the heart of Branson’s Entertainment District, the “Evergreen and Ever Glowing” tree will be centrally positioned in front of the Branson Ferris Wheel. Consider this detail your one and only location-based clue, because visitors are invited to participate in a brand-new Christmas tree treasure hunt to find the remaining biggest and best trees in Branson. Starting on November 1, the most unique landmark Christmas tree displays in Branson will include GPS identifiers. Visitors who want to explore America’s Christmas Tree Trail can take fun holiday quizzes, snap photos and enjoy a hide-and-seek challenge along the way. 

3. Brilliant Lights

Multiple Christmas displays can be found shining brightly throughout this Ozark Mountain destination, too. Here’s a sampling of annual events (though some websites aren’t quite ready for 2023 yet):

  • With two miles of LED displays, Let There Be Lights at Promised Land Zoo earns the title of “longest Christmas display in the Ozarks.”
  • Lights of Joy is a 1.25-mile drive-thru experience featuring both traditional and whimsical displays, including the nativity scene as well as a Christmas safari.
  • Shepherd’s North Pole Adventure at Shepherd of the Hills features a walk-through experience of thousands of twinkling lights, in addition to a visit with Santa, Christmas activities for the family and more.

Here’s a look at a handful of the world-famous fruitcakes that are baked in the Fruitcake & Jelly Kitchen each year at College of the Ozarks.

4. Fruitcake

Earning its title “Hard Work U,” College of the Ozarks allows full-time college students to work in exchange for the cost of their tuition. And you might mistake some of them for Santa’s elves, since they bake about 25,000 world-famous fruitcakes in the Fruitcake & Jelly Kitchen each year. Mail-order offerings include such items as a the traditional “World-Famous College of the Ozarks Fruitcake” in addition to fruitcake bites, lemon pound cake, a gluten-free fruitcake and a four-pack cake sampler gift box. (Note: visitors can shop for handcrafted items – including fruitcake – at the Keeter Center Gift Shop and online here.)  

5. Festive Accommodations

Throughout December, Chateau on the Lake, Branson’s modern-day “Castle in the Ozarks,” gets its guests into the holiday spirit with activities like caroling by the fire, story time, holiday movies and more. It’s also home to an amazing candy village made by the Chateau’s culinary team and displayed in the hotel’s lobby. From November 6 through December 31, Big Cedar Lodge hosts “Home for the Holidays,” during which overnight guests can take in 2 million holiday lights on display across the property, in addition to such seasonal festivities as a tree-lighting ceremony, family campfires, visits with Santa and Mrs. Claus, and a Christmas Chapel Service. 

6. It’s Within a Day’s Drive for Half of the U.S.

Nestled in the Ozark Mountains of Missouri, Branson sits right in the middle of the U.S.A. – making it within a day’s drive for about half of the American population. And if you don’t fall into that radius, a longer road trip or flight to experience an Ozark Mountain Christmas is sure to be worth the memories you’ll make.  While it may feel too early to jingle all the way into your inbox with such messages, we hope we’ve taken the guesswork out of where you can get into the Christmas spirit this year. Please feel free to file this for when you’re ready to sip cocoa and jump into all things Christmas. Explore Branson will continue adding Christmas events and experiences as they’re confirmed. For the most up-to-date lineup of Christmas events this year, visit www.ExploreBranson.com/Christmas.  

About Branson, MissouriBranson is a one-of-a-kind family vacation destination nestled in the lakeside beauty of the Ozark Mountains with dozens of live performance theaters; three pristine lakes; championship golf courses; an international award-winning theme park; family attractions and museums; a Historic Downtown district; shopping galore; a full range of dining options; and a host of hotels, motels, resorts, RV parks, campgrounds, and meeting and convention facilities. Branson is located less than one day’s drive for a third of the United States’ population. It’s also accessible via flights to the Branson Airport (BKG) and nearby Springfield-Branson National Airport (SGF).

Call 1-877-BRANSON for help planning your next vacation, convention or reunion. See more at http://www.explorebranson.com