I just returned from Kentucky and Nashville, and now I need to diet again!!! Wow those states love to eat...and lots of gravy and fried items...Love it all but the tummy sure doesn't....I love the people in the south they are so friendly and if it were not for a few tornato scares it would be a perfect place to live, so green and open...I even saw a heard, not one or two but and actual heard of deer. :) Ah the south....We went to the corvette musem, of course the Hardrock Cafe, Grand Ole Opry and Gaylord Hotel, what a fantastic place....also got to visit with Bob's Aunt too.....even took in a Flealand selling place, huge garage sale style but indoors, but best of all I got to visit Hobby Lobby!!!! WOW......
And this plant lady was unbelievable!!!
Now back to that southern cooking....here is a recipe for some yummy catfish, fritters southern style and of course gravy on the side....
1-1/2 tsp. salt
1-1/2 cups of milk
1/2 tsp. cayenne pepper
2 cups of cornmeal
1/4 tsp. black pepper
Mix egg and milk well in bowl. Shake dry ingredients into paper bag. Dip catfish filets in milk mixture then add to bag and shake well. Fry in hot grease until golden brown.
For just the right utensil click here: 12" Cast Iron Skillet.
Ham, sausage, or bacon grease
Salt and pepper
3 tbsp. flour
Add flour to the grease in hot pan to brown. Thin the mixture with a little water and add milk, salt and pepper. Stir until thick. Add crumbled fried sausage for a real treat. Serve over home made biscuits.
2 cups flour
2 eggs - beaten
1 Tbls. baking powder
1 cup milk
1/2 tsp. salt
4 Tbls. liquid butter blend
4 Tbls. sugar
1 cup whole corn - drained
Heat oil to approximately 350 degrees F.Sift flour, baking powder, salt, and sugar. Combine eggs, milk, and butter-blend. Fold egg mixture into dry ingredients. Add corn last. Drop by tablespoon into hot oil - deep fry about 5 minutes - or until golden brown. Sprinkle with powdered sugar. Serve warm.
Direct from Nashville:
1 (16-ounce) jar sliced dill pickles
1 cup buttermilk
2 tablespoons hot red pepper sauce
1 cup all-purpose flour
1 cup yellow cornmeal
2 tablespoons Essence, plus more for dusting
4 cups vegetable oil, for frying Salt
Drain the pickles in a colander, then spread on paper towels to drain completely. Combine the buttermilk and hot sauce in a bowl. In a separate bowl, combine the flour, cornmeal, and 2 tablespoons of Essence.
Heat the oil in a medium pot to 350 degrees F.
Submerge the pickles in batches in the buttermilk, then dip into the flour mixture, tossing to evenly coat. Shake in a strainer to remove any excess batter. Add to the oil in batches, turning, until golden brown and crisp, about 2 minutes. Drain on paper towels, and season with Essence and salt, to taste. Repeat with the remaining ingredients. Serve hot.
And from Kentucky:
Fried Green Tomatoes
Take 4 large green tomatoes and slice thin
dip in a mixture of beaten egg and water
then dip in a mixture of cornmeal and seasoning salt
heat some bacon grease in a skillet and fry tomatoes until golden brown Viki says her 3 year old likes these with Velveeta cheese sauce! Cube velveeta add milk and butter microwave until melted.