Life in the Heart of Dixie

B'Ham can be compared in many ways to Dallas now. The life in the city is fast, the downtown area is considered dangerous. The weather can change at the drop of a hat. The weather is moderate, it can snow at times, but it is a place where the terrain is lush. People in this part of the country are steeped in the traditional values of the old plantation life. While it is composed of a number of smaller cities engulfed by the larger city, as B'ham  evolved there are a few things which remained within the structure of the foundation of the lifestyle in the south. This is an industrial city built on the sweat of the south's iron and steel mills with roots in the model of the captured and dependant labor supply namely that of blacks built squarely upon the plantation life. Once freed the labor supply was able to finally break free of the lowly positions, obtain required education to build better lives for themselves. So while there is excellent education in Alabama, life in the south is steeped in tradition. Life continues to revolve around the church, the local community, family and the local community (yes, this repeated again for EMPHASIS).

"What church do you go to?", is a common question here.

"What brought you here?", is the second question.

There are things which are steeped in life in the south, such as which churches are frequented. If you and others in the south do not cross paths often it is because your churches do not intermingle. The southern hospitality is that of making strangers feel welcome and extending hospitality but not to the extent that they let them into their communities unless they are affiliated with the local church. So, there is a bit of cultural separation if your communities and churches do not intermingle. There are neighborhoods considered better than others as far as local neighborhoods go. Homewood in B'ham is akin to the SMU area in Dallas. There is black side of town as there is a brown side of town. There are places which you do not visit alone or at night if you are a woman. Huntsville is akin to Austin, TX. Mobile, AL and the Gulf Shores areas are aking to Corpus Christi and Port Aransas, TX. There is nothing (no like city) like Houston, TX in Alabama.

Women in the south are homemakers, caretakers of the family, home decorators, nurses, gardeners, very good cooks, maids, volunteers, seamstresses, baby sitters and jacks of all trades while maintaining a cool, calm stylish demeanor. Add to this mix when a woman works -- the additional role of professional, or out of the home worker. They are much more resilient that they appear, and yes appearance is everything here.

"Simply put", as a friend of mine in Austin, TX used to always say, there is an unwritten code of politeness in the south. People are always stylish, calm, and composed. They travel locally, not much outside of the state as the state is not a wealthy state. The rural people you will find are salt of the earth people.

Barbeque in this part of the country is PORK.

In Texas we all know it is Beef.

But in both places you will find also Chicken Barbeque.

Below you will find a link for a great link to a traditional style recipe for a southern favorite: Cornbread. (southerners consider cornbread with sugar to be a northern style cornbread, So much for Texas cornbread which contains sugar):

http://www.foodnetwork.com/recipes/cat-cora/southern-cornbread-recipe/index.html

Hispanic folks enjoy making  barbeque too, but it is called ASADA. In San Antonio, TX there are these FABULOUS Anticuchos which are grilled shish-k-bobs served at this great huge Fiesta called NIOSA (Night in Old San Antonio). I grew up eating these, and learned how to make them. They are PERUVIAN shish-k-bobs. Delicious and virtually foolproof.

Here is the basic recipe.

ANTICUCHOS


1 part red wine vinegar
3 parts water
2 Serrano Peppers
Salt
Cubed Meat
Whole Black Pepper
1 teas garlic salt
Pinch of Oregano
Pinch of Comino


Add all ingredients in a blender, but hold off on adding meat for a bit. Blend well, pour over meat. Cover 1 -2 lbs cubed meat. Marinate 24 hours. Skewer meat cubes with Bamboo skewers. Do not reserve the Marinade as it will contaminate.

Cook over hot coals, baste skewers with butter.

Serve immediately.

Basic Sofrito

So what is Sofrito?

Think chopped seasoned vegetables which are seasoned and lightly sauteed. This is used in cooking many Latin American foods as the "base". Try this simple Sofrito. Other cultures use this cooking method, also known as epis (Haitian), Guiso (Colombian), it is also used in Mexican, Spanish, Italian and Portuguese, as well as Cuban, Puerto Rican, Caribbean cuisines and so forth.

Once you have learned to make Sofrito. Add vegetables to your taste and proceed to make the recipe your own - based on your likes, dislikes, local fresh vegetables available and recipes you wish to incorporate the Sofrito in.

1 T vegetable oil
1 onion, chopped
1 large green bell pepper, seeded, devoid of membrane, chopped
1 large yellow bell pepper, seeded, devoid of membrane, chopped (may substitute an orange bell pepper)
1 large red bell pepper, seeded, devoid of membrane, chopped
3 cloves minced garlic
1 t salt
1 t fresh cracked black pepper
1/2 - 1 t fresh cumin, ground
cilantro to taste, chopped or crushed (about 1/3 to 1/2 cup)

Heat the oil, add the peppers and onions. Cook until onions are translucent, add salt and pepper. Stir and mix well. This will take about 10 minutes. Add your cilantro and allow it wilt. Stir and use immediately, or you may keep in the fridge for about 4 days or better yet, freeze any you are not using for up to 2 mos.

Here are a few options to consider:

• Tomatoes
• Bay leaf
• achiote (annato seeds)
• pork
• ham
• lard
• capers
• turmeric
• cardamon
• Oregano 
• Habaneros or other chile

Makes approximately 2 cups of Sofrito.

Fusion cuisine of the south and the resurgence of southern food

Living in the heart of Dixie has introduced me a few new foods, better renditions of old time favorites and introduced me to a melding of cuisines.

With the recent changes in laws in Alabama many Hispanics have left the state for neighboring states with less strict immigration laws. So, Alabama is going the way of Arizona and other states cracking down on illegal immigrants. Migrant workers have made their exodus out of the state state of Alabama and taken their labor to other states. This course has led to a civil uprising of sorts in the state, much as what happened to the blacks in the 70's. Hispanics are congregating in capital cities, meeting amongst themselves and the lessons learned of the southern civil rights movements the blacks faced in the south are being brought forward yet again. Some of those moments of civil right bursting forth into the light of attention worldwide such as the bombings in Montgomery, Dr Martin Luther King and the freedom riders are etched in our history, locally as well as nationally.

Some people do not wish to dwell on what is happening in America. Uneducated Americans are stating that the Hispanics are taking their jobs. But as we all know, those are jobs others feel themselves too superior to take on - as they are service related jobs. Hence fruit and vegetables are rotting in the fields of states taking this stand, and service jobs have been affected around the nation. Hispanics are fearful of reprisal and ugly confrontations with people who wish them harm.

Quite frankly, the Hispanic population has been exploding over the past few decades. More and more Hispanics or Latino numbers are growing and will continue to grow. The unrest experienced in the states adjacent to Mexico is spilling into the neighboring border states. As of 2011, or even as early as 2010 it is not safe to go as a visitor to the border cities in Mexico which in our youth we visited to buy cheap Mexican jewelry, kitchen ware and for weekend vacations during summers. Mexican Americans with families in Mexico now must fly into cities further in Mexico or risk being shot at in border towns of Mexico and the US.

This exodus of Hispanics in Alabama has left the remaining Mexican - Americans, "born in America" Hispanics, South American's or Latin American's facing daily challenges of dealing with prejudiced outrage and unusual scrutinization of darker skinned peoples. School children are dealing with the changes in laws at school as well, which should be a place of learning not separation because of their skin color. Announcement of pedigrees is common place in the South when meeting new people as is the faith/church you attend.

I am going to intersperse recipes belonging to the South American peoples this year to document some of the recipes being shared with other Hispanics and people born in countries outside of America as I have been invited to some of these gatherings. Learning that some of the ingredients may be somewhat the same but some much different than the Tex-Mex we are familiar with.

There are a large number of Mexican-American's, Guatemalan and El Salvadorian communities remaining in Alabama. As I am exposed to their recipes I will be posting them starting today with the recipe(s) below.


Salvadorian Enchiladas

1/2 c corn oil
2 large eggs
2 medium white onion
1 medium bell pepper
3 cloves garlic
8 corn tortillas
2 T olive oil
3/4 teas Chipolte Chili powder
1/2 t salt
1/2 head Iceburg lettuce
3 Roma tomatoes
12 stems of cilantro
8 oz ground Pork
3 oz Pecorino Romano (or Monterrey Jack)

Heat Corn Oil in pan. Line baking sheet or big plate with paper towels. Dip tortillas into the hot oil, and brown for about a minute, transfer to pan with paper towels and drain. Repeat for each tortilla.

Place eggs in small saucepan and cover with water. Bring to a rolling boil. Then turn off heat and let them sit for about 15 minutes.

Dice onions, bell pepper and mince garlic cloves with a bit of salt.  In a separate pan heat the diced onion, bell pepper and garlic with olive oil add chili powder and cook for about 5 minutes or until fragrant and onion is soft. Add pork to the mixture, cook until the no pink remains, chopped the meat as you cook it, stir it into the mixture. Discard the fat and taste seasoning with sea salt and fresh cracked black pepper.

Shred the lettuce, slice tomatoes into 16 slices. Coarsely chop Cilantro. Drain eggs, crack them under cool water and let them cool. Then slice eggs into 8 pieces.

Arrange two tortillas on each plate. Divide pork among them. top with lettuce, egg, tomato slices, pecorino and cilantro.

Makes 4 servings, serve with black beans, sopes (similar to a gordita) and fried plantains.

Desert Anyone?

As the winter months have been mild, it nevertheless has catapulted me into the kitchen as cooler weather always does. My husband has been on a "behavior modification" but this does not deter me from preparing sumptuous foods and deserts. I have a couple to share and a few more which I am still in the process of testing. Enjoy!

SCARLETT O'HARA's BROWN SUGAR POUND CAKE

 

3 Cups all purpose flour

1 teaspoon baking powder

1/2 teaspoon salt

1 1/2 cups butter, softened

1 pound brown sugar

1 cup granulated sugar

5 eggs, at room temperature

3/4 cup milk

1/4 cup dark rum (plus 2 T more)

2 teaspoons vanilla extract

1 cup chopped pecans

Sweetened whipped cream 

Sliced berries (add 2 T rum and let them sit for 30 minutes)

 

Preheat over to 325 degrees F.  

Grease and flour a 12 cup Bundt pan.  

Sift together flour, baking powder and salt; and set aside.  In mixer bowl cream butter until light.  Gradually add sugars and continue beating until very light and fluffy.  Beat in eggs one  at a time, beat well after adding each additional egg.  Combine milk, rum and vanilla.  Add to batter alternately with dry ingredients.  Fold in nuts last.  

Pour into prepared pan.  Bake 1 hour 45 minutes, or until toothpick  inserted in center comes out clean.  Cool in pan on wire rack 30 minutes; remove from pan and cool.  

Wrap and store at room temperature 24 hours before serving.  Before serving combine 1 cup of powdered sugar with 2 T rum and stir till smooth. Drizzle over the cake. Serve with sweetened whipped cream and sliced berries.  

Makes 20 servings, ~ 400 calories each without sweetened cream.

Fast and Dirty Lava Brownies

1 Box your favorite brownie mix

3 eggs, room temp

3 egg yolks, room temp

3 Tablespoons coffee or coffee liqueur

1 stick butter

1 cup chopped chocolate, good quality (you may substitute Toll House)

Preheat oven to 400 degrees. Put butter in microwave bowl and nuke for 1 minute in your microwave. Stir mixture well and melted and creamy. Set aside.  

Using an electric mixer add eggs and egg yolks to a medium bowl. Beat for 6 minutes. Add brownie mix to the eggs and mix, add coffee and stir in the chocolate mixture. Grease 12 muffin cups and add mixture 3/4 full. Bake for 12 minutes.

Brownies should be soft, warm and gooey in the middle. Serve with ice cream and more chocolate.

Soup fundraiser

What have I been doing lately???
 
In January I've been working on pulling together recipes for my next cookbook, that being based on delectable cupcakes. I have a friend helping me with photos and have had my writing groups (NM and TX) review sections as well as my editing muse feeding me ideas. The book undoubtedly needs to be a COLOR cookbook. The photo shoot will be sometime in the next few months as this month I am finishing up the cook-booklet for the Assistance League of Birmingham.

Last month was a whirlwind of testing multiple recipes for a soup fundraiser in Alabama. Below are a few southern basic recipes along with AL's rendition of Chili. In testing these recipes I have determined the palate of the southern people in the US is much different than the palate of the Southwestern people. In AL Pork is a favorite, beef is not as much a favorite and Turkey is found in stores but not really used in many restaurants or cafes.

Peppers, hot or not. That could be considered a bad word in the southern states. Where as in NM and Texas it was not uncommon to use plenty of peppers and1 teaspoon of Cayenne pepper and 8 or 9 chopped Medium Hatch chilies to spice up the chili - in Alabama I can barely  use 1/4 teaspoon for a batch of Chili and only MILD chopped green Chile.  What a difference it makes here in AL, they also like Chile a little sweeter and their cornbread has no sweetness to it (the other bread served in the south is biscuits). I myself prefer a sweet cornbread as is served in Texas and in NM.

The first two recipes come from a friend who came by these recipes through family members in AL, the last one is a hearty health conscious heavily laden veggie chili recipe adapted by yours truly.

Corn Chowder

Saute 1 cup chopped onions and chopped celery in 2 T. butter.

Add:  1 can cream of mushroom soup

1 can cream style corn

2 ½ cups whole milk

1 cup diced cooked ham

1 tsp Worcestershire Sauce

Salt and pepper to taste

1 cup cooked diced potatoes

1 T. parsley flakes or fresh parsley

Create your flavor base by sauteing onions and celery in butter with drizzle of olive oil. Cook for about 5 minutes, add remaining ingredients and simmer for 20 minutes. Serve with Hot Cornbread.

Indian Hash (never heard of this before but it was tasty)

2 pounds of ground round

2 cans cream style corn

1 can regular kernel corn

1 lg. can crushed tomatoes

1 lg. bell pepper, chopped

½ cup chopped onion

½ cup chopped celery

Salt and pepper

Worcestershire Sauce to taste

Tabasco to taste

A pinch of Cayenne to taste

Brown meat, add pepper, onion, celery and cook until tender (about 5 minutes).  Add remaining ingredients and simmer for about 30 minutes. 

Serve with Cornbread.

Hearty "Skinny" Calorie Conscious Chili

10 oz Turkey, ground

1 T olive oil

3 cloves garlic, minced

2 (28 oz) cans of diced or crushed tomatoes

1 (15 oz) cans of Black beans, rinsed

32 oz Turkey broth, low sodium

1 onion, diced

2 zucchini, diced

2 yellow squash, diced

4 ribs celery, diced

1 Green bell pepper, diced

1 Red bell pepper, diced

1 Yellow bell pepper, diced

2 Carrots, diced

1 Teas Coriander

1 8oz can Tomato Paste

3 Tablespoons Chili Powder

1 T Paprika

1 Teas Cumin

1/4 - 1 Teas Cayenne

2 Tablespoons Cornmeal or Masa Harina

Brown onion, celery and peppers in Olive oil in a large dutch oven or soup pot. Add remaining ingredients. Bring to a fast boil and turn heat down to a simmer. Cook for 45 minutes adding the cornmeal the last 30 mins of cooking. Stir occasionally.

Serve in big bowls with a large side salad. This makes over 20 once cup servings or 10 generous servings. Great for football crowds.

NEW YEARS RESOLUTION?

As the year of 2010 came to a close and 2012 came into focus. I thought about making a New Years resolution. Most people will make a resolution, keep for a small number of months, weeks, days, perhaps even just a few hours. In my mind it is just not worth it.

So, in honor of NO NEW YEARS resolution this year. I think it best to not worry or stress about breaking a New Year's Resolution.

Give up Chocolate? Nah, opt to get the best Chocolate you can buy!

Give up wine or spirits? Not a big drinker, so best to cook with the good stuff and indulge myself in good wine and spirits.

Not use the good china? Nah, life is to be enjoyed as well as your china and crystal. Use it and relish the fine china and crystal.

Go to church more? While I love to go to holiday services - going weekly is not my cup o tea.  Not cool to go to church and come out acting like the devil!

Diet? No, eating sensibly is the best option. Don't let food become power over you.

Fret about finances? Nope, live within your means. You can find so much that is free to do, swap with others, co-op and grow a garden to revel in growing items you can feast on!

Worry about what others are saying about you? Why, who cares what others think. Do what you love, and love what you do. Don't listen to the naysayers! Not worth it!

Go to the gym three times a week? Well, if you are paying for a membership go or lose it! That simple! You can choose to go to the gym or walk 30 minutes a day (10 minutes here and those minutes sure accumulate fast).

Put your budget on a diet? Cutting down on expenses. Look through your kitchen, your closet, your apt or home, your land, your attic, your craft stuff, your garage. If you have not used it in 1 year. TOSS IT! Look at what  you can get rid of, things you don't need (might be someone else who NEEDS it) and you can clear your place of excess and perhaps donate it (tax deductible) or sell it! Use the money you make or save to pay your bills.  You might have so much clutter it is self defeating, and you will most likly find things you forgot you had. So, go do that now!

You make your choice? Your thoughts are your own.. 

Be sensible but yet deny yourself nothing.

Yes my hair my grow grey, my waist may grow thick but I for one will be walking, enjoying life in the hear and now and trying not to let life's hiccups twirl me into a dark apathy and depression.

Dec 21, 2012 is coming this year. Will it be the end of world? I think not. Just more pronounced changes and introspection  leading to  a better life. So, do what you will but I for one will live in today, look forward to tomorrow and live my life in the present, honoring my life and those around me!

Happy New Year!

Christmas found me making Sugar Cookies and other Christmas cookies for the holidays.

Now it is time to prepare for New Years Festivities. Here's the recipe for Bizcochos which I grew up with during the Christmas and New Years holidays. So, I've received a supply of tamales from my dear older sister in San Antonio, TX along with spices which I cannot find in Alabama (the land of strict immigration laws which has in turn resulted in a scarcity of ethnic items).

Now, then next it is time to make Polvorones, Bunuelos and Bizcochitos. Mom made the most fabulous Bunuelos, crunchy sweet and huge, here is her recipe and also my grandmother's Polvorones (sand tarts that melt in your mouth).

Here are the recipes!

Bunuelos
 2 lbs self rising flour
3 eggs
3/4 can beer
1 pinch salt

Mix dough with a fork and cover with a wet cloth.  Put it in the fridge to chill for 3 -4 hours.
Take dough out of the fridge, roll into 38 balls, cover with damp cloth and roll each ball out .

Cook them one at a time in hot oil over medium heat. Place on paper towels to drain and then dredge in a bowl with 3 cups of sugar and lots of cinnamon. Store tightly covered.

Polvorones
2 1/2 c flour
1/2 lb butter or margarine
1/2 c confectioners sugar
1/2 t vanilla
Additional confectioners sugar

Sift flour, cream butter and 1/2 c sugar. Add flour and vanilla and mix well. Roll out on floured board and cut into circles or make 1" balls by hand and place on a parchment lined cookie sheet.

Bake 15 minutes at 400 degrees!

Remove from sheet and roll in sugar.

Hope everyone enjoys a Happy New Year!