Southern Fried Chicken

 

                Fried chicken is perhaps the best known of Southern dishes, and with good reason. Perfect crispness on the outside and metling tenderness inside make for a delicious dish. Chicken breasts would not have been the original typical cut, but using this tender portion of the chciken ensure that cooking is even and the flesh doesn't fry out.

                Although this recipe seems simple, it requires careful attention. The temperature of the cooking fat is critical : too hot and the coating will burn before the flesh cooks ; too cool and the chicken will absorb too much fat and the dish will be greasy. The trick is to heat the oil to about 375F (190C) in a heavy pan and to cook the chicken as quickly as possible. Do not flour the chicken until you are ready to cook, or the coating will be soggy rather then crisp and golden.

Serves 6

• 180 ml all-purpose flour
• 2 ml dried sage
• 2 ml salt
• 2 ml ground black pepper
• Light oil, for frying
• 3 large whole chicken breasts, boneless, split and skin removed

1. Stir the flour, sage, salt and pepper onto a tray.
2. Heat the oil in a large heavy-based pan.
3. While the oil heats, dip the chicken into the flour, ensuring it is evenly coated ; shake off any excess.
4. Place the chicken breasts in the hot oil, then cover the pan and cook for 10 minutes ; turn the breasts over and cook, uncovered, for a further 10 to 15 minutes or until cooked through.
5. The time will depend upon the thickness of the breasts.
6. Drain the chicken on paper towels and serve at once.

BON APPÉTIT

Chicken Gumbo with Okra

 

                There are many versions of gumbo (vegetables, fish, poultry, meat) but okra is a standard ingredient. In this classic Cajun dish, okra is used as a thickening agent as well as for its flavor.

                If fresh okra is not available, look for the canned variety. Drain before using.

Serves 4-5

• 1 roasting chicken, about 2½ lb (1.2 kg), cut into serving portions
• Salt and pepper to taste
• 3 tablespoons lard (pork fat) or salad oil
• 3 tablespoons flour
• 1 cup chopped ripe tomatoes
• 2 white onions, finely chopped
• 1 cup sliced okra
• 5 cups hot water
• 5 spring onions, finely chopped

1. Sprinkle the chicken pieces with salt and pepper.
2. Heat the lard in a pan over fairly high heat, add the chicken pieces, and fry for about 30 minutes, turning often to prevent burning and sticking.
3. When the chicken pieces have browned, move them to one side of the pan ; add the flour and stir until browned, then add the onion and okra.
4. Gradually add about half of the hot water, stirring well with each addition ; add the spring onions, tomatoes and the remaining water.
5. Adjust the seasoning and simmer for about 1 hour ; the gumbo should have quite a lot of liquid when it has finished cooking ; add more water, as required, during cooking.
6. Serve with boiled rice and boiled sweet potatoes.

BON APPÉTIT

Corn and bacon muffins

 

                Muffins have been around since recipe books were first written in America, and corn muffins have always been popular. These muffins can be eaten as a snack or as an accompaniment to soups and salads.

                Muffins are best eaten the day they are made, but they may be successfully frozen in plastic bags or containers. To use, remove from the bag or container and thaw. Reheat in the oven (350F / 180C) for 15 to 20 minutes, until the muffins are heated through.

Makes about 18

• 1 cup all-purpose flour
• 1 tablespoon plus 1 teaspoon baking powder
• 1 cup cornmeal
• 1 teaspoon sugar
• Salt and pepper, to taste
• One-third cup butter
• 2 slices (rashers) lean bacon, diced
• 1 spring onion, finely chopped
• 1 cup milk
• 1 egg

1. Preheat the oven to 425F (220C).
2. Sift together the flour and baking powder into a bowl, then stir in the cornmeal, sugar, salt and pepper.
3. Heat the butter in a small pan and sauté the bacon and spring onion until lightly cooked ; set aside to cool.
4. Beat together the milk and egg, then stir in the bacon, spring onion and any butter left in the pan ; stir the milk and egg mixture into the cornmeal and flour mixture and mix lightly for about 1 minute.
5. Spoon the batter into well-greased muffin cups and bake for 15 to 20 minutes, or until risen and golden ; serve warm.

BON APPÉTIT

Barbecued Spareribs

 

                Traditionally, spareribs were covered and cooked over a slow fire for about an hour and a half, with the sauce added afterwards. However many cooks enjoy the meat with the sauce cooked on, try both ways and choose for yourself. Although this is described as a barbecue recipe, it also cooks well in the oven, which is useful if you live in an area with inclement weather.

                Recipes for barbecued spareribs vary. Some call for short ribs of beef, some call for marinating overnight or for several hours and, if prefered, this method may be followed here by using the sauce as the marinade.

Serves 4

• 2 lb (1 kg) pork spareribs, neatly trimmed
• 2 tablespoons olive oil or lard (pork fat)
• 1 large onion, chopped
• 2 tablespoons red wine vinegar
• 1 tablespoon Worcestershire sauce
• Juice of 2 lemons
• 1 tablespoon brown sugar
• Two-thirds cup chili sauce
• ½ teaspoon salt
• 1 teaspoon paprika

1. Preheat the oven to 400F (200C).
2. Place the spareribs in a baking dish, covered with aluminium foil or cooking parchment, and bake in the oven for 15 minutes ; while the meat is cooking, heat the oil or melt the lard in a small saucepan over medium heat and cook the onion until it is brown.
3. Add the other ingredients and simmer for 15 minutes.
4. Remove the foil or parchment from the ribs and pour the sauce over them.
5. Reduce the oven temperature to 375F (190C) and bake the ribs for about 1 hour, basting them often ; add a little hot water or beef stock if the liquid begins to dry up.
6. To serve, place the ribs on a serving platter and spoon the remaing sauce over them.

BON APPÉTIT

Clam chowder and Corn bread

 

                In 1602 the native Americans introduced clams to the colonist in Massachusetts Bay and taught them how to bake the clams in the ground with hot rocks. Gradually the colonists incorporated clams (and other local foods) into their own style of cooking, and now clam chowder is synonymous with New England cuisine. Corn bread is another traditional food, with many states proud of their regional recipe. It can be served at every meal, from baked at dinner, to crumbled in milk and topped with syrup for breakfast.

Clam Chowder

                If fresh clams are unavailable, canned or frozen ones can be substituted.

Serves 4

• 625 gr shelled clams, cleaned
• 300 ml cold water
• 60 gr bacon or speck
• 1 large onion, diced
• 2 large potatoes, peeled and diced
• Salt and pepper, to taste
• 250 ml all-purpose flour
• 300 ml boiling water
• 625 ml milk
• 60 gr butter
• 4 dry crackers, broken into pieces and soaked in a little milk
• Finely chopped parsley, for garnish

1. Place the clams in the cold water ; heat to boiling, and cook the clams for 1 minute.
2. Strain, and retain the water ; chop the hard clam flesh into dice and keep aside the soft portions.
3. Cook the bacon and onion in a small pan until the onion is softened ; parboil the potatoes.
4. Arrange half the potatoes in a layer in the base of a large saucepan and top with the diced clams ; season with salt and pepper.
5. Sprinkle some flour on top, then add another layer of potatoes and sprinkle on more flour ; pour in the boiling water and boil for 20 minutes.
6. Add the milk, soft clams and butter and boil for 3 minutes ; add the milk-soaked crackers.
7. Blend together 15 ml of the flour with a little of the reserved clam liquid ; heat the remainder of the clam liquid to boiling, add the flour mixture and stir until it thickens.
8. Stir into the chowder just before serving ; garnish with the chopped parsley, and serve.

Corn Bread

                This tasty and sturdy bread is a great accompaniment for soups and casseroles. The addition of a higher than usual proportion of flour ensures that the corn bread will be lighter than the old-fashioned versions.

Serves 8

• 1½ cups all-purpose flour 
• 1 tablespoon baking powder
• 1 cup cornmeal
• 1 tablespoon sugar
• ½ teaspoon salt
• ½ teaspoon chili powder
• 2 eggs, lightly beaten
• 1¼ cups milk
• One-third cup butter, melted
• ½ cup fresh corn kernels

1. Preheat the oven to 350F (180C).
2. In a large bowl, sift the flour and baking powder together, then stir in the cornmeal, sugar, salt and chili powder.
3. Beat the eggs into the milk with the melted butter and stir in the cormeal mixture ; mix only until combined, then fold in the corn kernels.
4. Spoon the batter into a well-buttered 8 in (20 cm) baking pan and bake in the oven for 45 to 50 minutes, or until the bread springs back when lightly touch in the center with the fingertip.
5. Remove from the oven and turn onto a wire rack ; allow to cool slightly, then cut into wedges and serve at once.

BON APPÉTIT

Pecan pie

 

                Pecan pie is surely one of America's most beloved desserts, and is said to have been created in a small logging town outside New Orleans, in Louisiana.

                If pecans are browning too quickly, place a piece of aluminium foil lightly over the top of the pie as it cooks.

Serve 8-10

Pastry

• 1½ cups all-purpose flour
• ½ cup unsalted butter, chilled and diced
• 1½ tablespoons sugar
• One-third teaspoon salt
• 1 egg yolk
• 1 tablespoon heavy cream, chilled
• Little water, chilled

1. Place the flour, butter, sugar and salt in a bowl of a food processor and pulse on and off until the mixture resembles bread crumbs.
2. With the motor still running, add the egg yolk and cream and process only until the mixture begins to lump ; add a tiny amount of chilled water, only enough to form a dough that holds together when press with the fingertips.
3. Scoop the dough onto a piece of plastic wrap, wrap and refrigerate until firm.
4. Lightly butter a 9 in (23 cm) springform pan or a small pie pan and set aside ; roll the pastry to fit into the base and about 1¼ in (3 cm) up the side of the pan.
5. Press the pastry evenly into base and sides and return to refrigerator while preparing the filling.

Filling

• 3 eggs
• 1 cup sugar
• 1 cup corn syrup
• 1 tablespoon butter, softened
• 1 teaspoon vanilla extract
• 1 cup chopped pecans
• About 1 cup pecans halves

1. Preheat the oven to 350F (180C).
2. Beat together the eggs, sugar, syrup, butter and vanilla extract in a bowl ; stir in the chopped pecans and pour the mixture carefully into the chilled base.
3. Arrange the pecan halves in concentric circles on top of the filling until the whole surface is covered.
4. Place carefully in the oven and bake for 50 to 60 minutes ; when the pastry is crisp and golden brown and the filling is just firm to the touch, turn off heat and leave in the oven for 10 to 15 minutes before cooling on a wire rack in the pan.
5. Remove the pie from the pan and allow to become quite cold before cutting it into slices.
6. It can be served with cream or icecream.

BON APPÉTIT

Mississipi Mud Cake

                 The reason of the name of this cake is not known, although it has been speculated that the appearance of the mixture was the inspiration.

                 If preferred, an equal amount of milk plus a teaspoon of vanilla may be substituted for the bourbon.

Serves 8

• 1 cup unsalted butter
• 5 oz bittersweet chocolate, cut into chunks
• 1¾ cups sugar
• 1 cup brewed strong hot coffee
• One-third cup bourbon
• 2 cups all-purpose flour
• One-third teaspoon baking powder
• ¼ cup + 1 tablespoon cocoa powder
• 1 egg, lightly beaten
• 1 tablespoon icing sugar

1. Preheat the oven at 350F (180C) ; prepare a 9-inch springform pan by lining the base with wax paper and buttering the sides.
2. Place the butter, chocolate, sugar and coffee in a large bowl or in the top half of a double boiler and position over simmering water, stirring constantly until chocolate melts and the mixture is quite smooth ; leave to cool slightly, then mix in the bourbon.
3. Stir together the flour, baking powder ¼ cup cocoa powder ; gradually stir into the chocolate mixture.
4. Add the beaten egg, mix gently but thoroughly.
5. Pour the mixture (which will be quite liquid) into the prepared pan and bake for 1 hour ; then, reduce heat to 300F (150C) and bake for an additional 30 minutes, or until a cake tester comes out clean.
6. Allow the cake to cool before releasing the sides and removing from the pan.
7. Combine the remaining cocoa powder and the icing sugar and dust over the cake before serving.

BON APPÉTIT