Keeping it simple... keeping it real

Hello Friends!

Today, I'm going to write with my 'Southern' hat on.  I experienced something this weekend when we were dining in Newport that I can't shake.  So naturally, I need to write about it to get it out of my head and into yours.

To begin, I need to make a few sweeping general statements:
1) We live in the United States (by 'we' I mean me and most of you)
2) I come from the Gulf Coast of Florida, raised by fine Southern folk, so I know thing or two about what's going to be shared.
3)  I am not impressed by restaurants or people who attempt to fancify (is that a word?) southern cooking into something it isn't. 

So let's get to it... Shrimp and Grits are THE SAME THING as Prawns and Polenta.  I'm not talking about dishes, I'm talking about actual little shrimps and actual corn grits.  We do not live in Australia or Spain, and unless a restaurant or cuisine is specifically themed so, I feel that the more commonly used words here in the old U. S. of A are shrimp and grits.

I did a simple Google Images search and got the following:

GRITS

POLENTA

SHRIMP

PRAWNS

I'd love to know if you can spot any noticeable differences in the above pictures that would help you determine one from the other.  I'm guessing NO.

Now for my Low Country friends, you know a thing or two about a proper bowl of Shrimp n' Grits... this just isn't two random ingredients thrown together hap hazzardly.  This is an amazing combination of flavors and texture that comes together as an explosion of goodness in your mouth.  It's also a very commonly understood phrase in the South.  You'll see Shrimp n' Grits on many a menu or in many a Mema's or Nana's kitchen.  This dish is a staple for breakfast, lunch, or dinner.

That said, I feel that in other regions of the country, folks try to turn this low country (if you don't know what low country means, click here) favorite into some high class, over priced, fine-dining entree by calling the shrimp "Prawns" and the grits "Polenta".  Now I know that in Spain, it's really called polenta and that there is actually a slight difference in the particular corn grain used between grits and polenta.  BUT- these names shouldn't be swapped out just to sound more sophisticated or worldly.

You can imagine my dismay when I sat at a restaurant in Newport this weekend, one we LOVE and visit often, and as I scanned the menu I saw "Shrimp and Polenta."  What the... seriously?  Don't try to church it up by substituting polenta for grits.  If you want to try your hand at a southern dish... you darn well better keep the Southern in it!

OK. I feel better now. I have a feeling that some proper shrimp n' grits will be happening in my home in the very near future.

Yours in southern pride,
Whitney

South vs. North

Hello Friends, happy Monday!

I write today with an interesting debate and question for you.  What is your definition of Bar-b-que (aka- barbecue, BBQ)?

This weekend we celebrated a dear friend's birthday with a cook-out (you guessed it, with the fancy new grill!!)  Mike and I invited people over for a cookout with all of the familiar food stuffs: burgers, dogs, brats, salads, chips and dips, and ice cream cake!  But enough about that- back to the question at hand.

Having grown up and spent 26 years in the South, I'm a believer that you invite people over for a cookout and you serve them up some Bar-b-que while they're there.  I believe that Bar-b-que is both a type of food preparation and it's own food item (usually consisting of pulled pork, vineager, and some secret spices).  I'd also go so far as to say that you could call items cooked on the grill, like chicken, Bar-b-que'd- hence BBQ chicken, due to the method of preparation on the grill.

Now having lived here in CT for 5 years now, I've heard some frightening off shoots of our beloved Bar-b-que.  I've discovered that folks in the Northeast consider both the cook-out itself to be a BBQ, as well as, the grill to be called 'a bar-b-que'.  In other words- they propose that you could host a BBQ and cook BBQ on the BBQ (which could be burgers, dogs, corn, etc...).  Like I said in the beginning, I'm curious to know what you all think- but in my opinion, I've gotta call BS (I mean bar-b-que sauce by that, Mom, don't worry) on that one.  

So.... what's your definition?  Post to the comments (don't forget to be sure your comment posts- you may have to enter a scrambled word for security).  Be sure to tell me how you define a bar-b-que and claim your geographical allegiance.

Speaking of food served at a cook-out, check out my deviled egg concoction below:

I've never made deviled eggs before and I wanted to create a recipe myself without consulting any cookbooks. I had an idea of the basic ingredients and just went with it.

To start, I hard boiled the eggs to perfection (Thanks, Mom, for teaching me how to boil the perfect egg!)

Then run cold water over the eggs to completely cool them down.  This is important, I discovered, in order to get the yolks out cleanly.  Next, peel the eggs and halve them.  Once halved (if they are cool), you should be able to spoon the yolks out neatly.  Place them in a separate bowl and do your best to keep the egg whites in tact.

Once all the yolks are in a small bowl, add your favorite ingredients.  I used creamed horshradish, mayo, a hint of mustard, and a bit of pickle relish, salt, pepper, and a touch of cayenne pepper. Go light on the mayo at first and add a bit at a time so it's not too runny.  With 12 yolks, I used about a 1/4 cup in the end because of the creamy horshradish.
I recommend combining these items in a small bowl with a fork so you don't mash up the yolks too much and lose the thickness.

Then, refill the egg whites, top with a sprinkle of paprika and refridgerate until you're ready to serve.  These babies have a great spicy kick, but maintain the classic flavor of a devlied egg.  They were a huge hit at the party. I'm excited to update this recipe throughout the summer and try new ingredients. What do you use?

The finished product

Well, friends, I look forward to hearing your thoughts on the cook-out/bbq debate. Bring it!

Yours in southern pride,

Whitney