I’ve traveled to France, the Mecca of haute cuisine, many times and I didn’t think there could never be another regional food that would ever satisfy me as much as a perfectly cooked steak au poivre and a good glass of Bordeaux wine. Our road food trip to the Deep South was probably one of the last places I thought my stubborn belief system would be rattled, but I’ve been humbled.
French cuisine is still of course dear to me, but now I know how utterly fantastic, and complicated, real southern food is. Down-to-earth Southern fried chicken is not simple at all: we’re still perfecting the art of duplicating the texture, taste, and even the color. In fact, we could cook a le creuset filled with beef bourguignon faster. The same goes for so many other southern treasures we sampled. The biscuits from The Loveless Café in Nashville, TN are so buttery, rich and yet airy, they rival the best croissants anywhere. We’re not sure they can be replicated, although we’ll let you know if we succeed.
On our southern food odyssey, we also learned that barbeque ribs and pulled pork as we previously knew them, are oversimplified. The variations and interpretation of great barbecue are almost endless. Some places even offer barbecue nachos. Even in the epicenter of barbeque, they are still reinventing it every year at the annual Memphis in May barbeque world championship. The same is true for Cajun cooking; the possibilities and interpretations of local favorites – etoufee, gumbo, bisque and the countless versions of “blonde” and “dark” rouxs – would stun your taste buds.
Non-natives usually think of chicken and pork dishes first, but the variety of southern seafood dishes also blew us away. The catfish from the Mississippi Delta is succulently sweet and juicy, but our favorite local seafood specialty turned out to be oysters; we had oysters fried, raw and even, charbroiled. Oysters Rockefeller was invented it the Deep South but you haven’t had an oyster, really, until you’ve had one on the grill.
It is hard to figure out just what make southern food so mouth-watering and addictive, but one thing I noticed is that Southern cooks are not afraid of abundant flavor and seasoning. We never needed the salt and pepper shakers. There were unexpected ingredients along the way too, like Jack Daniels in fudge pie or copious amounts of turmeric in some of the ribs. But whatever the surprising ingredient was, it was always perfectly balanced.
For the next few posts, prepare yourself a nice glass of sweet tea – we’re going to chronicle our travels, and along the way, we will give you the recipes to create some of these southern gems for yourself!