I was recently working on a question that was posted some time in the past, asking about easy recipes to cook for a transplanted North Carolinian. I know we have quite a few members who live in North Carolina and I was wondering what you would recommend. I'm in the Pacific NW, so the food is about as different as possible. :)
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Sweet potato biscuits are popular in the south. Here is one with ham: www.ourstate.com/
Hi Jess, We have family and friends in NC and they are all about BBQ!! BBQ everything!! This is one of the favorite recipes that one friend shared. It is pretty easy and you can brush it on chicken, pork, or beef:
It is too hot for me...I am more of honey based BBQ gal, but the gang that likes spice loves it!
Thanks so much! Do you know what differentiates the NC BBQ from other types? I know every region has their own style.
It is the vinegar. Pucker power and the heat.
Carolina Dogs
North Carolinians love a Carolina dog all the way topped with chili, slaw, onions, and mustard. Nothing more, and nothing less.
Yum! Sounds perfect for the 4th of July.
You are exactly right. Those four ingredients. Nothing more, nothing less!
It takes very little mustard and the other three ingredients are better prepared yesterday to allow the flavors to mellow.
Many also like Carolina burgers...a hamburger with chili and slaw
Here's a resource for some NC recipes that may help you out www.ourstate.com/
Personally, I'd like to add deviled eggs and southern style potato salad to the list. Both are delicious and easy to prepare.
Thanks so much. Is there anything different about the deviled eggs or southern style potato salad? Those are both classics across the country.
Jess,
To answer your question about potato salad, I am not familiar with how potato salad is prepared across the country. I can tell you this. If a person has tasted only commercially prepared potato salad, they have no idea how delicious homemade potato salad can be.
Most potato salad sold in stores and delis has large, hard hunks of potatoes and not much of anything else. Southern potato salad has many ingredients and can vary not so much by locale, but by personal taste.
As a rule, it will contain cubed potatoes from boiled or baked potatoes. (I prefer to cube mine before boiling). Salt and pepper (white pepper if you have it). A small amount of prepared mustard, a good amount of mayonnaise.
From there, what you add is a matter of choice. I like chopped, hard boiled eggs, chopped bell peppers, a small amount of finely chopped onions (mild ones if available). Some like to add finely chopped celery, some add celery seed, some add celery salt. I prefer the chopped celery in small amounts. I add well drained, dill pickle relish.
If you're up to it, a nice addition is peeled, cubed, tomato meat that has been patted dry with paper towels. Some choose to add chopped pimentos. I have known some people to add peeled and diced cucumbers (they are nice for a change).
You can be as creative as you like with southern potato salad, and as with so many southern dishes, it is best if prepared a few hours ahead.
My only advice would be, go very easy on the mustard. One teaspoon is enough for 4-5 lbs of potatoes. It is strong and will overpower all those other flavors if too much is used.
And if you want to see some fancy footwork in honor of potato salad, watch this.
www.youtube.com/
Yum! I'll have to make these for potlucks in the summer. I generally make a version of German potato salad, which doesn't use mayo. Sometimes I'll do a traditional one with mayonnaise but I have never added tomatoes to one.
Thanks!
Jess,
I like experimenting and you have just given me an idea. I've heard about German Potato Salad often but never tasted any and never checked a recipe for the ingredients.
I'm not crazy about mayo, I do use it on some sandwiches that otherwise would be dry. As for potato salad, I may have come up with a good alternative.
My next batch of potato salad will be a small one to test my idea. In place of mayo, I plan to use neufchatel cheese. For those not familiar with neufchatel, it is very similar to cream cheese. However, it had a milder flavor and 1/3 less fat. I use it wherever cream cheese is called for, from cake frosting to cherry yum yum.
For starters, I may use half mayo and half neufchatel. The finished dish (I'm thinking), will be quite rich in flavor.
If my experiment turns out well, I will post the results on TF.
That sounds awesome, Doug.
I've been doing potato experiments recently that I hope to post too. I got a ricer recently in order to make gnocchi. My first attempt wasn't too great but I was trying to make them gluten free for a friend. I'll figure it out. :)
Corn pudding, made from fresh home grown corn, is one of my family's favorites. This is my recipe posted years ago.
www.thriftyfun.com/
Thanks! That sounds delicious. I was hoping to hear from you. Now, where's Doug? :)
I live in NC and things people here like are
fried okra - www.allrecipes.com/
fried green tomatoes - www.myrecipes.com/
corn bread - www.blessthismessplease.com/
BBQ - www.allrecipes.com/
pulled pork - www.allrecipes.com/
Pepsi (not Coke, LOL)
collared greens in bacon grease - www.allrecipes.com/
Those recipes look great! I don't think I have ever had okra at all. I've had greens in bacon but probably not collard greens. I'm as Northern as they come, being born 12 miles from the Canadian border in Bellingham, WA. :)
I love stewed okra but had never tried tomatoes and okra. I saw this can of Margaret Holmes Tomatoes and Okra in the grocery store and decided I would try it for lunch. It's 3 servings per can but it was so good, I ate the whole can full which was only 105 calories.
LG
My Mama liked stewed okra. I find it slimy. I do really like it fried (small tender pods). I use to cut the pods like pennies. Now, I just slice them lengthwise. Did you know the okra is closely related to the hibiscus?
I love stewed Okra. I think I could eat it 3 times a day. I don't like it stewed all to pieces though and it has to be little tender Okra.
One year I grew so much okra, I was eating it about 3 times a day. I experimented a lot. I found a fish batter mix by House Autry. It was too spicy. I mixed half that with half flour and battered and fried the okra with it. It was delicious.
At our house, New Years day is not complete without eating fried Hog Jowl, Black-eye peas and turnip greens. www.tasteofsouthern.com/
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