Southern Cooking, part 1

July 8...

Angela and I are laying low in Oklahoma once again. We're getting a bit of rain from Hurricane Beryl which just barreled through the Houston area. We're going to miss the burnt of the storm as it passes to our east; but once it moved ashore, it pushed a bunch of moisture up our way. What an awesome opportunity to catch up with you all and share some of the Southern cooking we enjoyed!

Fried okra. People complain about okra because "it's slimy" but if it's fried, it's an awesome finger snack or side dish. Angela became a fan of it early on in this trip.

Grits. As Cousin Vinny learned, "No self respecting Southerner eats quick grits." Grits is a Southern staple. It's not a cereal; it's a side dish that goes with any meal. Pictured above, is about the best grits (IMO) you'll find anywhere... Served 24 hours a day at Waffle House.

Hushpuppies. Basically, deep fried cornbread but on a higher level. Everyone has their own way of making them. These had green onions in them (I think). Served at a seafood restaurant in Perdido Key Florida, these were the best. Angela is a fan of these as well.

Key lime pie. Another Florida treat; tart and creamy goodness.

Soul Food in Pensacola... BBQ pork ribs, collard greens and fried green tomatoes. The tea wasn't sweet. We saved the sugar for...

Peach cobbler with a scoop of ice cream! It's a REQUIREMENT if you want to say you've been to the South. (By the way, we eventually got some sweet tea later when we found some that was just the right sweetness.)

I had a proper Southern meal at Lambert's Cafe in Foley Alabama: Chicken n' dumplings, corn muffin, black eyed peas, and turnip greens. 

Angela, bless her heart, played it safe with a pork steak, green beans, corn and coleslaw.

While we were in Dallas, we went for some supper. What are you supposed to eat when you are in Texas? Why you're supposed to eat some Texas BBQ! The brisket was fall apart tender and the garlic/black pepper sausage was incredible. Amazing smoky flavor!

Okay... One more... Shrimp and grits. Wasn't that big when I was in the South back in the 80s but it's huge now. It's not without its charm. I guess I'm a purist at heart. I prefer my grits with just plain old butter, salt and pepper.

Well, that's going to have to do it for this installment or else it's going to take forever to upload all the photos. Our next installment will cover the culinary delights we feasted on in Louisiana. 

Until then, blessings.

Arnold and Angela.