Tag Archives: southern food

Food Shopping: World Market & Williams Sonoma

8 Feb

feb2013 007

Time for another food-venture in shopping! This weekend, to prepare for a Mardi Gras-fest with some DC friends (details and Jambalaya recipe pending!), I ventured to the foreign land of Friendship Heights — which really does sound like a foreign land — to hit up two favorites. First, World Market supposedly had a killer collection of Mardi Gras goodies. Secondly, Williams-Sonoma is always worth a perusal.

And, thankfully, I took my camera! Here’s a fun round-up of what I found at both stores. Let’s laissez les bons temps roulez at two fun chef-friendly outposts.

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Tyler Florence’s “Family Meal” Banana Bread

10 Oct

First, before I delve into the beauty that is Tyler Florence’s banana bread (seen above, in all of its bready, banana-y glory), I want to thank all of YOU! My blog has almost reached 3,000 page views, and I want to say a serious and sincere thank you to everyone who’s supported GKG since it launched in June. You guys — friends, family, fellow bloggers — are the best. I love you for reading, eating, commenting, and peeking. Thank you!

Now, where was I? Oh, right … the most decadent banana bread I’ve ever made. True story. (Cue Barney Stinson?)

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From the History Teacher: Pulled Pork Sandwiches with Mom’s Cole Slaw

17 Aug

A treat for you today, my friends! The History Teacher himself is our guest blogger today. After harassing daily with the promise of lots of baked desserts as a thank you politely asking him to share his cookery knowledge, this BBQ aficionado (seriously — ask the man about barbecue sauce) agreed to share one of his best recipes. These pulled pork sandwiches (complete with a topping of light & creamy homemade cole slaw) are to-DIE-for. They do, however, require a slow-cooker or Crock Pot. Feel free to comment with questions about other equipment if you don’t have one — I’m sure he’d be happy to answer your queries. Enjoy!

Hello Galley Kitchen Gal readers,

This is the History Teacher, on special assignment and invitation from your regularly-scheduled host.  The GKG has invited me to guest-post a couple of times on a few of my own recipes.  Today’s is a personal favorite, and one that you can easily adjust to your own tastes.  I spent four years of college in the spectacular city of Richmond, VA – and there was exposed to some great southern cooking – not the least of which was Virginian-style (an easy-to-make and comparable-to style similar to Carolina-style) barbeque.

Image sourced from merchanttribe.com. RVA itself, complete with Class 4 rapids in the James River.

This is a two-part recipe: pulled pork barbeque sandwiches and coleslaw.  This was a staple at the college dining hall, local sporting events and local BBQ joints, and a homemade favorite of mine.  Most of the work should be done the night before eating and in a slow-cooker or crock-pot.

Image sourced from partyrentalcity.com. While no photograph proof of the History Teacher’s sandwiches exists, this is pretty darn close to the real thing. Except, y’know, 2-dimensional. And odorless.

INGREDIENTS:

  • Hamburger buns
  • Approximately 4 lb. pork butt or loin roast (or any boneless pork roast)
  • Apple cider vinegar
  • 1 small diced onion
  • 1 clove garlic
  • 1 can beef or chicken broth
  • A bottle of your favorite barbeque sauce (I like Buz and Ned’s, Sweet Baby Rays, Sticky Fingers Carolina Sweet, Memphis Original, or Tennessee Whiskey, or Famous Dave’s Rich and Sassy, Sweet and Zesty, Apricot Bourbon, or Rich and Tangy sauces)

Image sourced from eBay.com. The GKG also likes Carolina Classic, but mustard-based sauces aren’t everyone’s favorite. Go for whatever tickles your taste buds.

Dry Rub Ingredients (adjust quantities to your personal taste):

  • 3 Tbsp. Brown Sugar
  • 1 tsp. dry mustard
  • 1 tsp. onion powder
  • 1 tsp. garlic powder
  • 1 tsp. liquid smoke (if available – not necessary
  • ½  tsp. crushed or ground pepper
  • ½ tsp. cayenne pepper
  • Dash of salt and pepper

 DIRECTIONS:

Combine all dry rub ingredients in a bowl to your taste.  (I like it a bit sweeter – if you don’t, cut some brown sugar.  If you like it spicy, add more red pepper.  If you like it with other flavors, add those spices to your preference.  If you don’t like a rub ingredient listed, cut it – it’s entirely your call.)  Rub those spices onto (and into) the pork roast and cover with a couple dashes of the vinegar.  Allow these to soak into the pork overnight.  Remove from the refrigerator and place in the crock-pot with the side(s) with the most fat down.  Add the diced onion, garlic, and broth gently to the pork (so as to not remove the spice rub) and cook in the slow-cooker or crock-pot on low for 8-10 hours. 

Image sourced from mccormick.com. And from the humble cabbage rose … SLAW. Mmm.

Cole Slaw Ingredients (adjust to your personal taste):

  • 1 (14-16 oz.) bag coleslaw mix
  • ½ to 1 cup mayonnaise
  • 1 Tbsp. Parsley flakes
  • 1-2 Tbsp. sugar (to taste)
  • 1 tsp. (White or Apple cider) Vinegar
  • Dash onion powder
  • 1-2 Tbsp. Salad oil (thick, but so sugar dissolves)
  • ½ tsp. Celery seeds
  • Salt and pepper to taste

COLE SLAW DIRECTIONS:

Mix all ingredients except bagged cole slaw mix.  Adjust to your own personal taste.  (I like it a bit sweeter, so I use the full amount of sugar.  Feel free to go with a bit less, or adjust other spices as are your preferences.)  Add this dressing to the bagged cole slaw and mix.  The combined mix and dressing should feel a little dry.  Leave in the refrigerator to cool overnight.  During this time, the vinegar should draw moisture out of the vegetables in the mix, making the cole slaw creamier and more moist.  If it isn’t moist enough for you, feel free to add more dressing if you want.

 

SERVING INSTRUCTIONS:

After cooking the pork, drain the juices and reserve the liquid in a bowl [to add back to the pork later].  Pull the pork from the slow-cooker or crock-pot, and pull apart into shreds with forks until separate.

Image sourced from cityinajar.com. Shredding pork — an easy task after it’s been cooking for a while.

Then, add the pork back to the slow-cooker or crock-pot with onion/garlic-y bits.  Add some juice combined with barbeque sauce to the pork mixture to make it moist, and toss this mixture until the pork is thoroughly covered with barbeque sauce.  Keep the mixture in the slow-cooker or crock-pot on Warm until the mixture is warmed through, or store to enjoy later.

Add cole slaw (or more barbeque sauce if you want) on top of pulled pork in a hamburger bun and dig in.  For a complete DMV treat, add french fries topped with Old Bay and enjoy!

 

I hope y’all enjoy this one as much as I did on my way between classes at the University of Richmond (go Spiders!), at college football and basketball games, weekends with friends, and since then for weekend BBQs and in DC.  Cheers, Sláinte, and God bless!

-the History Teacher
Stay tuned for future posts from the History Teacher — the BBQ master will be back, no doubt. Are you guys fans of pulled pork? How about pulled chicken? Or, heck, pulled taffy? 🙂 Happy eating!

Southern Livin’ (and Southern Eatin’!)

5 Aug

[Note: I began drafting this post while sitting in bitterness at BWI. Read on.]

Well friends, I hadn’t planned on writing this post until I was safely home in New Hampshire — your neighborhood friendly Galley Kitchen Gal is traveling again, only this time back to the Promised Land of the Northeast for some much-needed famiglia time — but, given airlines and their penchant for extending my residency at Baltimore-Washington International airport by several hours for no understandable reason, here we are.

[Rant over — let the eating retrospective commence!]

Last week, as you folks and friends know well, the History Teacher and I took a road trip down to Charleston, South Carolina. For a New Hampshire girl and an upstate New Yorker, this would be our first joint venture (and my first altogether) to “tha deep South,” or what’s known to folks from Savannah to the Outer Banks as the Lowcountry. It’s the region along the southern Atlantic coast of the United States that comprises much of what we think of as typical South, but with this great coastal, almost tropical vibe.

It was, in a word, gorgeous. As I told my aunt the day I returned, “…yeah, I’d go back tomorrow.”

Here are some highlights — just a few of my favorite sites around town:

Live Oaks lining the driveway at Boone Hall Plantation

Rainbow Row houses.

Sweetgrass baskets — handmade along Route 17 in Mount Pleasant

And now, for the important stuff — the food! A few highlights in photos:

DIY Gullah Gumbo — deee-licious.

A real Lowcountry boil — shrimp, sausage, corn and potatoes. And, y’know, deliciousness.

Homemade pecan pralines. Somewhere, a shudder is traveling up my dentist’s spine.

It was, by far, one of the tastiest trips I’ve ever had. (And I haven’t even mentioned what we cooked over campfires back at our camp site! For a future post, fellow camping lovers. I’ll give you a hint: Grilled pizza is involved.) For those of you who may be traveling to Charleston sometime soon, here’s an index of where we ate and what we loved there:

  • Red’s Ice House — 98 Church Street, Mount Pleasant SC, 29464. Located in the Shem Creek area of Mount Pleasant, Red’s is a local institution with a waterfront bar and a great selection of classic Lowcountry seafood faves. The History Teacher noshed on crab legs, I ate the heck out of that Lowcountry boil, and we shared a Lobster and Sweet Corn dip for two as an appetizer. We washed it all down with healthy (well, not literally) glasses of sweet tea. Let’s just say we rolled out of there. If you’re headed that way, try the oysters, too.
  • Sticky Fingers — 235 Meeting Street, Charleston SC, 29401. With only 16 locations across the entire Southeast region of the US (3 of which are in the Charleston area), Sticky Fingers is a small franchise with big flavors. While their sauces are served and sold across the country, the restaurants themselves boast delicious barbecue, flavorful sauces and killer desserts. Try the bbq pork with mustard-based South Carolina-style sauce, the outrageous ribs, and the peach cobbler with ice cream. I had no time to take pictures of our food, because we consumed it at an ungodly pace of nom nom nomming.
  • Market Street Sweets — 100 North Market Street, Charleston SC, 29401. While this candy shop carries more than a few gems from its sister shop in Savannah, GA, the pecans in those amazing pralines are Charleston originals. Get thee to this sweet shop, if for nothing but the view. Walls of candy, bins of treats, free samples, freshly-popped popcorn, and an ice cream bar make this a fun, sweet-tooth-satisfying stop during a jaunt through the city’s restored old marketplace.
  • Cafe Paradiso — 51 S. Market Street # A, Charleston SC, 29401. A quick stop for delicious iced coffee, this cafe has small square footage and big personality. Check out the hookah pipes for sale as you nosh on coffee shop standards or sip your caffeinated beverages.

These are a tiny percentage of the dining options that Charleston has to offer. The city, recently named the top food destination in the United States by Conde Nast Traveler Magazine, is a mecca of farm-to-table local eats. A few highlights for our return trip — or your first (of hopefully many) voyages:

  • Husk Restaurant — 76 Queen Street. A James Beard award winner for best new US restaurant, Husk is THE place to get a reservation in the city. (And one of the hardest!)
  • Slightly North of Broad (S.N.O.B.) — 192 East Bay Street. A hallmark of Charleston’s southern cooking revival, S.N.O.B. is cheeky and fun, paying homage to the city’s culinary heritage with some of the best shrimp & grits around. (Apparently the Banana Cream Pie is to die for.)
  • Caviar & Bananas, a gourmet food and coffee shop with a location on George Street and in the heart of the Old Market.
  • FIG [Food Is Good] — 232 Meeting Street. Soft Shell crabs, seafood stews and so much more.
  • Jestine’s Kitchen — 251 Meeting Street. Lines will wind around the block for Jestine’s fried greet tomatoes and legendary Coca-Cola cake. Get there early!

While most of these joints can be found in Meeting Street — arguably the heart of the city north of Broad — nearby King Street and Queen Street are also filled with food-stuffs and goodies. Check out the neighborhoods near the College of Charleston for low-budget eats, including the much-lauded Hominy Grill. The long and short of it? You can’t go wrong, anywhere you go. Eat up, tuck in, and happy travels, y’all.

The Best Way to Travel …

20 Jul

… is through your stomach!

No, that’s nowhere near as violent and strange as it may have come across.

What I mean is this: when you’re heading somewhere new, do as the locals do. Or, rather, eat as the locals eat! One of the best ways to get to know a new place or unknown culture is to explore its favorite dishes, the point-of-pride classics or down-home favorites that satisfy local hunger pangs. When I studied abroad in London, you can bet I did my best to try bangers & mash, mushy peas, and even a classic newspaper bundle of fish and chips. My spring break trip to Paris? Une crepe au fromage et jambon, merci beaucoup. My middle school trips from New Hampshire to Quebec City? Artery-clogging but oh-so-decadently-good poutine, please!

Mmm. So so delicious.

You get the idea.

Why this little meditation on gastronomic traveling? The History Teacher and I are going on a road trip! (Insert your favorite road trip playlist here. Mine includes U2’s “Where the Streets Have No Name” and anything that inspires a sing-along. “I Would Walk 500 Miles,” I’m looking at you.) Where are we going?

The lovely city of Charleston, SC! Two Yankees in the deep South? Should be quite the adventure. I couldn’t be more excited — rich history, beautiful architecture, and, from everything I hear, absolutely fabulous food. Items (hopefully!) to-be-tasted:

Low Country Boil

Sourced from myrecipes.com. Shrimp, potatoes, sausage, corn and goodness.

Shrimp & Grits from Shem Creek

Sourced from myrecipes.com. Nom nom nom.

Sweet tea and Firefly vodka (locally distilled here — cool, huh?)

Sourced from examiner.com. This + Lemonade = best Arnold Palmer ever?

Fried Green Tomatoes, or something else just as deliciously Southern and good.

Sourced from myrecipes.com. No movie magic, just plain tasty.

I’ll keep all y’all posted on our culinary adventures. Here’s to open roads and full bellies!