Today we had Chef Barry from Hungry Mother. He taught us about southern cuisine and what it means to be southern. Africans who came to America really shaped the southern foodways. They introduced the sweet potato, okra, gumbo and numerous spices to America. When you think of the South, you think of pies, grits, New Orleans, BBQ, buttermilk, fried Green tomatoes, and much more - fried.
Southern food is important in identifying culture and American societies. Chef Barry, cooks by listening to his Southern roots. He introduces the flavors from the South to Bostonians with great success. He is a strong supporter of eating local since that is what his cuisine derives from - what is grown is what was used. He transforms humble ingredients into a gourmet experience.
From fried catfish, shrimp and grits, to cast iron corn bread, you can't get any more southern than that!
Tips:
-when frying always flip away from you
-grits is a labor of love - never let it boil!
-to get a great hot sear, place a cast iron pan in oven and heat it up, place on fire and sear away.
-using good milled product is necessary to get the right texture and flavor. Anson Mills is recommended www.ansonmills.com/
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