Recipe Talk

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Foodie Facts

Legend has it that when Teressa Bellisimo brought out a plate of what would become Buffalo wings to her son, he responded, "Mother, what are those things?"

Bellisimo said that she was inspired to serve the wings with blue cheese dressing because Americans like to dip their food into sauces.

The current record for bobbing for Buffalo wings (in a baby pool filled with blue cheese dressing, of course) is 37 wings in three minutes.

Recipe:
Colonial Foods: Thomas Jefferson Biscuits

5 cups all-purpose flour

1 cup packed light brown sugar

2 tablespoons baking powder

1 1/2 teaspoons ground cinnamon

1 teaspoon salt

1 teaspoon ground ginger

1/2 teaspoon ground allspice

1 cup vegetable shortening

2 cups cooked, mashed and cooled sweet potato
(about 2 large potatoes)

1 cup heavy cream

1/2 cup coarsely chopped pecans

1. Preheat oven to 400 degrees.
2. In a large mixing bowl add the flour, brown sugar, baking powder, cinnamon, salt, ginger and allspice; stir to combine.
3. Add the shortening, and cut in with two knives until crumbly.
4. Add the sweet potato and mix well with a wooden spoon. Add the cream and pecans; stir until just moistened.
5. Turn the dough out onto a lightly floured surface. Roll out the dough to 1 1/2 inches thick. Cut out biscuits with a 2-inch floured biscuit cutter. Place the biscuits 1 inch apart on ungreased baking sheets.
6. Set the pans in the oven, reduce the oven temperature to 350 degrees, and bake for 25 to 30 minutes, or until golden brown.
7. Serve warm or let cool on a wire rack to room temperature.

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Recipe:

Whole Dill Pickles

8 pounds 3- to 5-inch pickling cucumbers

1 1/4 cups canning or pickling salt

2 gallons cold water

1 1/2 quarts vinegar

1/4 cup sugar

2 quarts water

2 tablespoons whole mixed pickling spices

3 (about) tablespoons whole mustard seed (1
teaspoon per pint jar)

14 heads fresh dill or 4 1/2 tablespoons dill
seed

Yield: 7 to 9 pints or 4 quarts

Equipment needed:
7 or 8 pint pickle jars or

4 quart jars

1 gallon container that does not react to acid

1. Wash cucumbers.

2. Slice ends off cucumbers

3. Dissolve 3/4 cup salt in 2 gallons water.

4. Pour over cucumbers and let stand 12 hours.

5. Drain.

6. Combine vinegar, 1/2 cup salt, sugar and 2
quarts water.

7. Add mixed pickling spices tied in a clean white cloth.

8. Heat to boiling.

9. Fill jars with cucumbers.

10. Add 1 teaspoon mustard seed and 1 1/2 heads fresh dill (or 1 1/2 teaspoon dill seed) to each pint.

11. Cover with boiling pickling solution, leaving 1/2-inch headspace.

12. Remove air bubbles. Wipe jar rims. Adjust lids.

13. Process in a boiling water bath: pints for
15 minutes; quarts for 20 minutes.

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Fried Pie
Region: Nashville, Tenn.

The Story
A longtime Southern favorite, fried pie originated during the days of slavery in the 1800s. Out of necessity, slaves would save scraps of landowners' pies and fry them so they could be eaten at a later time. Food for slaves was often scarce, and by salvaging the pieces and frying them, they ensured no food would go to waste. The fried pie made convenient, pocket-sized snacks, which the slaves could eat throughout the day.
These days, the hand-sized pastries have become a popular treat served at restaurants and bakeries across the South. The most typical fried pies are dried fruit pies, like fried peach pie.

Foodie Facts

During the 1800s, a typical plantation meal for landowners would include a soup, like lentil soup, and a main meat course, like a lamb shoulder.
Fried pies are often called "half moon pies" because of their shape.
When frying up a pie, you need to cook it for only about five minutes.

Recipe:

Fried Peach Pie

Ingredients:

For the Crust:

2 cups all-purpose flour

1 teaspoon salt

1 teaspoon sugar

1/3 cup cold butter, cut in bits

1/3 cup shortening

6 or 7 teaspoons ice water

For the Filling:

1 12-ounce package dried peaches

Water to cover

1/2 cup sugar

1/2 teaspoon cinnamon

Pinch nutmeg

Juice of 1/2 lemon

Vegetable oil for frying

Directions
To make the crust, mix together the flour, salt and sugar. Work the butter and shortening in with your fingertips, until the dough is the consistency of cornmeal. Stir in the just enough ice water for the dough to hold together. Gather into two balls, flatten into discs, wrap in plastic and chill at least 1 hour.

To make the filling, place the peaches in a small saucepan. Cover with water, bring to a boil and cook for about 15 minutes, until most of the water is evaporated and the fruit is quite soft. With a fork, mash with the sugar, spices and lemon juice and simmer until thickened. Set aside.

To make the fried peach pie: Heat vegetable oil in a fryer to about 330 degrees. Roll one disc of dough out to 1/8 inch thick. Cut into 4- to 5-inch-diameter circles. Spoon 1 heaping tablespoon of filling into center of each circle. Fold over into a half-moon shape, crimp edges and proceed with the remaining pastry. You should get about 12 pies. Fry in the hot oil, turning as needed, until golden brown. Drain on paper towels, shake with confectioner's sugar and serve. Good when served room temperature as well.

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Benne Wafer
Region: Charleston, S.C.

The Story
According to local legend, the Charleston. benne wafer - a thin, crisp cookie filled with sesame seeds - has been a popular dessert for well over 100 years when slaves from Africa baked the first ones. Apparently, in certain African cultures, the sesame seed represented good luck; thus the slaves loaded their cookies with the seeds. In fact, benne is the Bantu word for sesame.
The benne wafer contains toasted sesame seeds, margarine, sugar, baking soda, flour and egg whites.

Foodie Facts

At the Olde Colony Bakery, more than 500 pounds of benne wafers are baked each day.
Two-thirds of the benne wafer batter is sugar.
Egg whites are the secret ingredient that make benne wafers so crisp.

Recipe:

Benne Wafer

Ingredients:

1/2 cup benne (sesame) seeds, toasted

1 cup light brown sugar

3/4 cup butter, softened

1/2 teaspoon baking powder

1 large egg, beaten

1 1/2 cups flour

1 teaspoon vanilla

Directions
Cream butter and sugar. Add egg. Stir in dry ingredients. Drop by 1/4 teaspoon on parchment-paper-lined cookie sheet. Allow to spread. Bake for 10 minutes at 325 degrees. Store in closed tin for freshness. Makes 6 to 8 dozen.

To toast seeds, place them on an ungreased cookie sheet in 350-degrees oven for 10 minutes. Stir once or twice. Seeds should be golden brown.

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Vidalia Onions
Region: Vidalia, Georgia

The Story:
Vidalia onions are known for being so mild, when you slice 'em up, you won't even cry. But what the world probably doesn't know is that this onion was invented in southern Georgia by a farmer named Mose Coleman.
Back in 1931, Mose planted some onion seeds expecting to come out with a hot and spicy crop, but they actually came up smooth and sweet. And that's how the Vidalia onion was born.

Recipe:

Roasted Vidalia Onions

(6 servings)

6 large Vidalia onions

Olive oil

Salt and pepper

1/4-pounds cheddar cheese, grated

1. Preheat oven to 350 degrees.
2. Slice the tops off each onion.
3. Remove outer skin.
4. Place onions in shallow baking dish.
5. Sprinkle olive oil on the tops of the onions.
6. Season with salt and pepper.
7. Pour a 1/4 inch of water in baking dish.
8. Cover with aluminum foil.
9. Bake covered in the oven for 55 minutes.
10. Remove onions from oven.
11. Remove aluminum foil.
12. Sprinkle grated cheese on top of the onions.
13. Return onions to oven.
14. Bake 5 more minutes in oven uncovered.
15. Enjoy.

You can substitute other cheeses for the cheddar. Some good alternatives are Parmesan, blue cheese or Monterey Jack.

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Chicken Fried Steak
Region: Houston, Texas

The Story:
Among other things, Texas is famous for cowboys and cattle ranching and you don't have to go far to get a great steak in Houston. But if you're in the mood for an authentic straight-from-the-trail delicacy, grab your ten-gallon hat and order a chicken fried steak.

Despite what you might think, there's no actual chicken in chicken fried steak. The dish is named for how the steak is prepared - that is, just like fried chicken. Once cooked, all you do is add gravy, Mexican beans, some jalapeno cheese cornbread and you'll be ready to hop back in the saddle.

Recipes
Texas Chicken Fried Steak (for 4)
Ingredients

4 thinly sliced or pounded sirloin steaks,
approximately 7 ounces each

Peanut oil or corn oil for frying

For buttermilk mixture

2 cups buttermilk

1 egg

1 teaspoon salt

1 teaspoon Tabasco sauce

For flour mixture

2 cups all-purpose flour

1 teaspoon salt

1 teaspoon ground black pepper

Directions
Combine the buttermilk, egg, salt and Tabasco sauce and mix well. Combine the flour, salt and pepper and mix well. Dredge the thin sirloin steaks in the flour mixture. Then dip the flour-coated steaks in the buttermilk mixture. Then dredge the steaks back in the flour mixture to coat well. Pat each steak to insure that the flour mixture adheres well. In a broad cast-iron skillet, pour enough oil to achieve a depth of approximately 1 inch. Heat the oil to 350 degrees. One at a time, fry the flour-coated steaks. Turn once or twice until the flour coating is golden brown. Carefully remove from the hot oil and drain on a paper towel. Transfer the chicken fried steaks to dinner plates. Spoon some cream gravy (recipe below) over each plate. Add a few drops of Tabasco sauce over each steak.

Cream Gravy
Ingredients

3 tablespoons butter

3 tablespoons all-purpose flour

1 1/2 cups half-and-half (or milk)

1 teaspoon salt

1/8 teaspoon coarsely ground black pepper

Directions
In a saucepan, melt the butter over medium heat. Add the flour and stir. Cook slowly over medium heat until lightly browned. Add the half-and-half and whisk until smooth. Gently heat until the sauce thickens. Add the salt and pepper and adjust seasoning to taste. If the sauce becomes too thick, adjust with a little water.

Got a good chicken fried steak recipe? Share it here.

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California Gold Rush Grub
Region: Placerville, Calif.

The Story
Placerville, Calif., earned its place in history because of its location - five miles from Sutter's Mill, where gold was first discovered during the California Gold Rush. The town was once known as "Hangtown" because criminals were hanged there - thus was dubbed one of the area's favorite meals: the Hangtown Fry.
A traditional Gold Rush Hangtown Fry includes oysters, bacon and eggs served up omelet-style with some potatoes and a side of toast or a biscuit. Back during the boom, the Hangtown Fry would set a gold digger back about six bucks, today's equivalent of $150.

Foodie Facts

Gold miners ate lots of canned goods during the Gold Rush - namely, beans - because they were plentiful as opposed to wild game, which was rarely, if ever, found.

During the 1850s, bacon and oysters (the Hangtown Fry's staples) were considered luxury items, pushing up the meal's cost.

Recipe:
Hangtown Fry-Gold Rush Grub

4 strips bacon

3 ounces smoked ham, cut into strips

6 eggs

1/4 cup cream

2 tablespoons water

4 tablespoons fresh parsley, chopped

3 tablespoons Parmesan cheese, freshly grated

1 cup fine dry breadcrumbs

8 to 10 shucked oysters

1 shallot, minced

salt and freshly ground black pepper

1. Cook bacon in ovenproof skillet until crisp. Drain cooked bacon strips on paper towels. Do not remove bacon grease. Add ham strips to the skillet and lightly brown. Drain on paper towels.
2. Beat 4 of the eggs in medium bowl. Add cream, water, parsley and cheese. Set aside.
3. Beat the remaining 2 eggs in a shallow bowl. Spread bread crumbs on a plate.
4. Dip oysters in beaten eggs, then the breadcrumbs.
5. Preheat broiler.
6. Remove all but 2 tablespoons of the bacon grease from the skillet in which you cooked the bacon and ham. Heat grease. Add the minced shallots and cook for about 1 minute.
7. Add the oysters and cook for 1 minute on each side over medium heat.
8. Add the bacon and ham to the skillet.
9. Pour in the egg mixture and cook on medium heat until the eggs begin to set (about 4-5 minutes). Do not stir the eggs.
10. Place the skillet under the broiler until the top is golden brown.
11. Sprinkle with parsley. Salt and pepper to taste.

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Voodoo Donuts
Region: Portland, Ore.

The Story
In Portland, Ore., Kenneth Pogson, aka Cat Daddy, owns and operates Voodoo Donuts, a haven for doughnut lovers who aren't content with mundane selections like glazed, plain or chocolate. At Voodoo Donuts, pastry lovers can indulge in Dirty Snowballs, doughnuts with a coconut-marshmallow topping sweetened with a squirt of mocha syrup; the Blood-Filled Voodoo Doll, really a jelly-filled doughnut shaped like a doll stabbed through the heart with a pretzel stick.
Foodie Facts

Doughnuts were first made in Holland, where they were originally called "oily cakes."
Don't make the mistake of calling Voodoo Donuts a bakery; doughnuts are fried, not baked!
Voodoo Donuts owner Kenneth Pogson is licensed to perform weddings on-site at the shop.