The Double-Wide, Chicken-Fried, Southern Food Thread

The Something Awful Forums > Discussion > Goons with Spoons > The Double-Wide, Chicken-Fried, Southern Food Thread

That Works: Jul 22, 2006; Every revolution evaporates and leaves behind only the slime of a new bureaucracy

learnincurve posted:

Coming over from the general thread - The green part of the recipes I can do but what�s an alternative for smoked pork/ham hock? Smoked meat in general is really specialist in the U.K. and the latter I can only get from the meat market which is shut down because of coronavirus.

I have pork I�ve diced, a big belly pork joint, and a load of really quite poo poo beef from a brisket joint I cut into strips and when I tried a stir fry with it brown liquid (possibly dye) bubbled out of it.

I find that blooming some smoked paprika in hot fat gets you a good bit of the way there if you don't have smoked meat handy.

That said for collard greens what I've really been digging is:

1 bunch collards, largest stems removed, coarsely chopped. (about 2-3 lbs)
1 large onion, quartered and sliced
3-4 cloves garlic coarsely chopped
2 tbls fish sauce
2 tsp smoked paprika
1 tsp cayenne pepper
1 tsp black pepper
3 tbls fat (bacon grease, peanut oil, whatever. Animal fat generally better here imo)
3-4 tbls stock or white wine

Optional - 1/4 lb of meat to brown, dice and add.

In a dutch oven on med-high heat I brown up some meat (if using) in just 1 tbls or so of oil and let that build up a good fond browning on all sides. Remove meat and reserve, when cool chop into small pieces. I've used old ham, leftover turkey, random sausage (chorizo is great here).

Add the rest of your fat here, let get to temp then toss in onions and stir, add in fish sauce and continue to cook until most of the liquid is boiled away and onions start to release their liquid and get transparent, turn heat to medium, continue cooking until onions are well carmelized. Add in paprika, black pepper, cayenne and garlic. Stir until garlic is fragrant.

Add chopped collard greens in bunches, stirring and letting it wilt and reduce in size, then continue adding until its all in the pot. You may need to add more oil depending on how much greens are added here. Stir, deglaze the pan if necessary with some wine or stock. Continue to stir and place heat on low, cover and let simmer. Check every 20-30 mins and stir making sure nothing is burning. Keep heat low and add more liquid if necessary (should not be unless you run the stove too hot). Simmer for ~2h or until largest stems get soft. Depending on what kind of meat you used, add it in along the way. If its sausage I wait and add it in 10-20 mins before finishing. If its a tough cut you can let it simmer the whole time.

Just before serving hit it with a squeeze of lemon juice or splash of vinegar.
I've made mine this way for years and it's a hit, even for people who hated collards previously. Feel free to mix it up like add in mustard or dandelion greens with it, toss in some caraway seeds, go nuts.

# ¿ May 15, 2020 19:01

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# ¿ May 9, 2024 23:26

That Works: Jul 22, 2006; Every revolution evaporates and leaves behind only the slime of a new bureaucracy

learnincurve posted:

Ah now I have a load of cheap middle cut bacon* and a massive slow cooker so I can do all this. 🙂

*unsmoked, we do have smoked bacon but the stuff in the supermarket is really not very nice, you have to go to the few remaining butchers or farm/specialist shops who still do traditional smoking and curing to get anything like what an American or Canadian would think acceptable.

Yeah add some smoked paprika in there or even some liquid smoke if you have it and you'll be golden.

# ¿ May 15, 2020 19:34

That Works: Jul 22, 2006; Every revolution evaporates and leaves behind only the slime of a new bureaucracy

mediaphage posted:

i love a good buttermilk pancake. but honestly, one, maybe two, max. i don't need a giant stack.

as for grit issues, why not make more grits and add to them :V

And a little cheese, for good measure

# ¿ May 28, 2020 17:00

That Works: Jul 22, 2006; Every revolution evaporates and leaves behind only the slime of a new bureaucracy

pleasecallmechrist posted:

Just my opinions:

Cornbread is crumbly, savory, dark on the outside. That Jiffy poo poo is northern corn muffins and is basically cake. It's delicious in a bowl with milk.but it doesn't count and ain't Southern

Lol what

# ¿ Jun 30, 2020 20:03

That Works: Jul 22, 2006; Every revolution evaporates and leaves behind only the slime of a new bureaucracy

Pickled squash recipes would be good too. Garden is just pumping out the 1st ones and looks like there'll be lots there.

# ¿ Jul 1, 2020 19:27

That Works: Jul 22, 2006; Every revolution evaporates and leaves behind only the slime of a new bureaucracy

Kaiser Schnitzel posted:

Anyone have a favorite fried catfish recipe? I haven't done it in a long time. I used to marinade in buttermilk and then dredge but that was kind of heavy and gloppy.

I like to marinade mine in lemon juice and salt for 10m or so then dredge in a mix of 1 part yellow mustard, 2 parts beaten egg. Roll into cornmeal seasoned with cayenne and black pepper. Fry till done and top with salt and splash of lemon juice.

# ¿ Mar 10, 2021 20:00

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# ¿ May 9, 2024 23:26

That Works: Jul 22, 2006; Every revolution evaporates and leaves behind only the slime of a new bureaucracy

ScamWhaleHolyGrail posted:

Fall means chicken bog time. It's a South Carolina recipe that's basically what you'd get if you turned chicken and rice soup into a stew. I follow, essentially, this Southern Living recipe

My changes:
Use chicken thighs, about a pound and a half. Pan sear and cook them in the pot before you do anything else. You want a good color on them and a good pan fond.
I make 3ish cups of mirepoix and cook it down in the fat and fond from the chicken.
A lot more salt, occasionally using Lawry's red salt

After that I follow the recipe. I like big chunks of carrot sometimes too. It's really forgiving so feel free to mess with it a bunch.

I would of course eat the hell out of this, but I'd have a hard time making it because if I am that close to jambalaya then I'd probably just make jambalaya

# ¿ Sep 19, 2023 16:58

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