The cuisine of the Southern United States is defined as the regional culinary form of states generally south of the Mason-Dixon Line, and extending west to Texas.
Side dishes and complements
Fried Pickles - "A fried pickle is a snack item found commonly in the American South. It is made by deep-frying a sliced battered dill pickle. The Fried Dill Pickle was popularized by Bernell "Fatman" Austin in 1963 at the Duchess Drive In located in Atkins, Arkansas. The recipe that follows is a general one. The Fatman's Recipe is only known to his family and used once each year at the annual Picklefest in Atkins, held each May • For fun see Hillbilly Fried Pickles. Peanut butter- "It is popular in the United States where it is used mainly as a sandwich spread, and a key ingredient in the peanut butter and jelly sandwich. Peanut butter can also be added to desserts such as cakes and biscuits. The United States and China are leading exporter of peanut butter.
Mayhaw jelly - "Mayhaw is the name given to the fruit of three species of hawthorn that are common in wetlands throughout the southern United States. Mayhaws grow in moist soil in river and creek bottoms under hardwood trees. The fruit ripens in late April through May, thus the name mayhaw. The fruit is also found in bayous surrounding lakes, such as Caddo Lake on the Texas/Louisiana border. Mayhaws are often collected out of the water from boats to be used to make jelly. Families used to go on outings to collect mayhaws and create stockpiles of the jelly to last throughout the year, but the tradition has declined with the increasing urbanization of the South and the destruction of the mayhaw's native habitat. The fruit has also been cultivated to grow outside of wetlands and this is increasing the source of the jelly.
Many communities associate themselves with the fruit because of its reputation as a celebrated delicacy of Southern U.S. cuisine. For example, Colquitt, Georgia is considered the Mayhaw capital of the world; El Dorado, Arkansas, Marion, Louisiana and Starks, Louisiana all celebrate a mayhaw festival each May." • The State Jellies for Louisiana is Mayham jelly & Louisiana sugar cane jelly!
Pepper Jelly - "Jelly in the sense of a preserve or spread can be made from sweet, savory or hot ingredients. It is made by a similar process to jam, with the additional step of filtering out the fruit pulp after the initial heating. A muslin or stockinette "jelly bag" is traditionally used as a filter, suspended by string over a bowl to allow the straining to occur gently under gravity."
Muscadine jelly - Cane syrup - Sorghum molasses -
Apple Butter - "Apple butter is a highly concentrated form of apple sauce, produced by long, slow cooking of apples with cider or water to a point where the sugar in the apples caramelizes, turning the apple butter a deep brown. The concentration of sugar gives apple butter a much longer shelf life as a preserve than applesauce. Apple butter was a popular way of using apples in colonial America, and well into the 19th century.
Deviled eggs - "Deviled eggs or eggs mimosa are hard-boiled eggs cut in half and filled with the hard-boiled egg's yolk mixed with different ingredients. Deviled eggs are usually served cold. They are served as a side dish, appetizer or a main course, and are a common holiday or party food." "Deviled eggs are a common dish in the United States. In the Midwestern and Southern U.S., they are commonly served as hors d'oeuvres before a full meal is served, often during the summer months. Deviled eggs are so popular, that in the United States special carrying trays are sold specifically for them." • Deviled Eggs • National Deviled Egg Day • Egg Salad Recipes
Dressing - stuffing, but with cornbread as a base and prepared and served separately from the meat
Gravy - Gravy is used liberally on meats, potatoes, biscuits, rice. May be milk-based (country gravy) or based on coffee (red-eye gravy) mixed with the fat drippings leftover from cooking meat
Hot sauce - some are made in either Louisiana or Texas
Texas Pete - hot sauce made in Winston-Salem, North Carolina
Grits - "Grits is an aboriginal American corn-based food common in the Southern United States, consisting of coarsely ground corn. Three-quarters of grits sold in the United States is sold in the South stretching from Texas to Virginia, also known as the "grits belt". The state of Georgia declared grits its official prepared food in 2002. Similar bills have been introduced in South Carolina, with one declaring, "Whereas, throughout its history, the South has relished its grits, making them a symbol of its diet, its customs, its humour, and its hospitality" • For fun see Hillbilly Grits.
Pickled or brandied peaches - Sugar is used to preserve fruits, either in syrup with fruit such as apples, pears, peaches, apricots, plums or in crystallized form where the preserved material is cooked in sugar to the point of crystallisation and the resultant product is then stored dry. The use of sugar is often combined with alcohol for preservation of luxury products such as fruit in brandy or other spirits.
Watermelon rind pickles - "In the southern part of the United States, pickled okra and watermelon rind are popular. In Mexico, chile peppers, particularly of the Jalapeño and serrano varieties, pickled with onions, carrots and herbs form common condiments. "The jar and lid are boiled to sterilize them. Then the raw vegetable and vinegar or brine is placed in the jar and the lid is screwed on. This is then placed in a cauldron of boiling water for a few minutes. It is then left to stand by for two weeks."
Cayenne peppers - "The cayenne, or Guinea pepper or bird pepper is a hot, red chili pepper used to flavor dishes and for medicinal purposes. It is a cultivar of Capsicum annuum related to bell peppers, jalapeños, and others. The fruits are generally dried and ground, or pulped and baked into cakes, which are then ground and sifted to make the powdered spice known as cayenne pepper.
Cayenne is used in cooking spicy dishes, as a powder or in its whole form- It is also used as a herbal supplement, and was mentioned by Nicholas Culpeper in his 17th century book Complete Herbal.
Cracklin' - (fried pork rind) - Chunks of cured pork skins are deep-fried and puffed into light, irregular curls, and often seasoned with chili pepper or barbecue flavouring. "A cracklin is a fried piece of pork fat with a small amount of attached skin. Cracklins are generally considered to be part of Cajun cuisine, but can also be found in Soul food. Cracklins are not frequently served as part of a regular meal unless they are served in cracklin bread, which is cornbread in which cracklins have been placed in the batter prior to its being baked or fried. Rather, they are a snack item which would typically be served at times other than regular mealtimes, and are regarded as more of a delicacy or treat.
Cole Slaw - "Coleslaw, sometimes simply called slaw in
some American dialects, is a salad consisting primarily
of shredded raw cabbage. It can also include shredded
carrots. There are many variations of the recipe which
include the addition of other ingredients, such as red
cabbage, pepper, onion, grated cheese, pineapple, or
apple. In the U.S. coleslaw often contains buttermilk or
mayonnaise (or its substitutes), and carrot; although
many regional variations exist, and recipes incorporat-
ing prepared mustard are also common. Barbecue slaw,
also known as red slaw and commonly found in the
Piedmont region of North Carolina, is made using ketchup
and vinegar rather than mayonnaise."
"Coleslaw is generally eaten as a side dish with foods such
common sandwich ingredient, placed on barbecue sandwiches, hamburgers and hot dogs along with chili and hot mustard. It is sometimes seen in delis on a variants of the Reuben sandwich with pastrami or corned beef, the latter known as the "Rachel" or "Corned Beef Special". A variant with vinegar and oil is often served with pizza in Sweden." •
• Comfort Food
• Soul Food
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