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Apr 28, 2010 01:45 AM

looking for a southern dinner recipe [ moved from New Orleans]

I have got to cook for a theme night ( in England) deep south USA food,
I will have 2 small ovens and 1 hob, and it will be for approx 4o people,
I need to do something that can be cooked at home and reheated there,
so far have come up with Gumbo, served with rice, i need another main course
dish thats easy to reheat, ( also have no fryer)!
and starter ideas would also be welcome.
Also , what are grits???

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  1. cornmeal fried catfish,collard greens and potato salad.............mmmmmmmmmmmmmm

    1. Grits are like a cousin to polenta. Grits & grillades is a good choice, provided you can get your hands on grits. How about a sampler of southern style, slow-cooked veggies, seasoned with smoked or pickled pork? Blackeyed peas, baby green limas, smothered cabbage. Or you could do succotash (baby limas, corn, tomatoes) or macque choux (corn, green pepper, onion, a little tomato). Another thought is red beans & rice, since you already have rice.

      3 Replies
      1. re: Hungry Celeste

        I've been mulling this over, trying to think what ingredients would be available. Grillades occured to me but there is the question of obtaining grits and, you are right, polenta could do fine.(Whenever I see recipes for "Aioli Polenta with Parmesan...$8.50" I just say "Oh fer cryin' out loud...garlic cheese grits, $2.00"). Could do Grillades with rice but then you are getting into the Cajun style and that is a whole different item.(but I;ve seen new Orleans grillades with rice if grits was not convenient). I am also pondering the description "deep South USA" which might be considered, by the originator of the idea, as the usual fried chicken/casserole/chicken-and-dumplings/baked ham(with 42 accompanying vegetable dishes) and so forth. I think we need to draw the distinction between New Orleans and the Deep South proper.

        1. re: hazelhurst

          Thanks for the info, basically i have been given the 'theme' of deep south, and have to come up with a 4 course meal,
          there are some lovely ideas there, also i assumed grits were a kind of meat??!!
          I have some scope on the theme, jst cant do seafood, or deep fried stuff.

          1. re: CathL

            How soon do you need this? With the kitchen limits you describe it should be easy to do several old-fashioned items...and not-a-few involve magical combinations of canned items (some will sneer at this but anyone who was in the American South in the 1950's and 1960's knows that it is true) which might fit prefectly. For example, in many Deep South states, damn near every salad you saw had little cubes of jell-o included.

      2. At southern church picnics, cold fried chicken is a staple. Home-style fried chicken in the South is pan fried. I like to soak in buttermilk, overnight, and before frying shake off the excess buttermilk and dredge in flour mixed with S&P and a dash of cayenne. Using a combo of half lard, half peanut oil, pan fry in a deep-sided heavy frying pan (put your dark meat in first).

        1. Well, shrimp and grits fit the bill if you want to go with coastal deep south.

          I think long-cooked vegetables would be great -- blackeyed peas and macque choux (as celeste suggested). My favorite of those is bacon, onions, green beans (haricots verts) and potatoes cooked until falling apart. Greens (collards, mustard greens, turnip greens) cooked with a little onion and some smoked pork hocks are pretty canonical for the Southern table as well. Any vegetable prepared like this would reheat well.

          You should do rice OR grits but not both, IMO. If you're doing gumbo, do vegetables and cornbread (in a cast iron skillet if you can!) as sides. Do you need a vegetarian main or can the other main have meat as well? Shrimp or crawfish etouffee would be good.

          But that's all Louisiana style. If you're looking to have something more broadly Southern, I'd do cold fried chicken and hot baked ham, homemade macaroni and cheese, cornbread and/or (baking powder) biscuits, greens, and blackeyed peas. And jello salad! :) Or strawberry shortcake.

          4 Replies
          1. re: LauraGrace

            All those came to my mind but I damned if I know what she can get her hands on in Merry Old England. canned black-eyed peas maybe? Hell, I don't know. I've only cooked the local stuff when in Britain and mostly I eat out. It's the Supply Problem that has me concerned.

            1. re: hazelhurst

              Me too. Pintos would work as well, but dunno if you can get those either. Limas/broad beans would be my next suggestion. Gawd, that sounds good -- I might have me some slow-cooked limas with my dinner tonight.

              Greens shouldn't be a problem -- root vegetables seemed common enough last time I was in the Isles so turnip greens (ooh, and maybe turnip mash) would be doable I reckon. I seem to recall an issue in a previous thread with finding cornmeal ground to the proper texture for cornbread. But biscuits, anyone can make -- especially in a country with self-rising flour! :)

              1. re: LauraGrace

                That is an excellent point . Turnip green should work--if you can ge the whole turnip, and why not? As for mustards and collards, well, the nomenclature is certain to be different and hell if I know what they'd be called. We need someone with the latin names (damn! that sounds high-falutin! Kinda scary, too).

                I'm leanng towards thinking of casseroles or pork dishes. What I really need to do is look up those oldies that start with a proper name. You know the type.

                1. re: hazelhurst

                  Oh yes I sure do know the type! :) Wish I had my mama's 1960s Betty Crocker cookbook handy!

          2. Ham Hocks and beans and corn bread. You may know this as ham and bean soup. It is better and more authentic if you can get smoked ham hocks. I would use great northerns ( small white beans navy beans will work if you can't get great northerns).

            I'm not much for typing in recipes.

   is pretty good for the beans.

   is a pretty good recipe for the corn bread. I wouldn't use as much sugar maybe only 1/2 cup. Southern corn bread is not usually sweet. You could make them in muffin tins too. Easier to reheat that way.

            If you have to, you could use the jiffy corn bread mix. I won't tell. It will be just between me, you and 100,000 friends.