On Friday, southern culinary connoisseur John Currence stopped by Eatocracy's 5@5 to decree the "Five Southern Dishes That Deserve a Comeback." And whad'ya know - gumbo groupies and aspic aficionados popped up in the comment section to show support of Currence's platform to bring these dishes back into the down-home repertoire.
You asked for recipes, and in true southern hospitality form, Currence obliged. Time to spread the pimento cheese gospel one gallon at a time.
Combine above ingredients (except for gelatin, lemon juice, horseradish and Worcestershire) and bring to a boil. Simmer for 10 minutes over low heat. Remove bay leaf and blend. Force purée through a chinois/strainer and return to low heat. Dissolve gelatin in 1/2 cup of cold water and set aside. Stir Worcestershire, lemon juice and horseradish into warm tomato liquid. Whisk in gelatin and dissolve. Mold, chill and serve.
Combine cheeses, mayonnaise, pickle juice and Tabasco in food processor and pulse until combined. Stir in the rest of the ingredients. Season to taste with salt and black pepper.
Combine dry ingredients and set aside. Whisk together eggs, buttermilk, lard and butter until fully combined. Stir dry ingredients into the wet ones until fully combined. Blend in corn and onion and combine well. Season to taste with salt and black pepper. Cook cakes two tablespoons at a time in melted butter in a cast iron skillet. Brown on one side and flip to finish - like pancakes.
Make a medium brown roux with the butter and flour. Stir in onion, celery and garlic - sauté until tender and set aside (careful not to burn). In a large soup pot, wilt greens and cabbage with bacon fat. Add chicken stock and simmer until completely tender. Blend with immersion blender until smooth and temper in roux mixture. Bring to a simmer and stir in Andouille, herbs, bay leaves and cayenne and simmer for 20 minutes. Temper in filé powder and simmer for another 20 minutes. Season to taste with salt and black pepper.
Season chicken with salt, black pepper, cayenne, paprika and lemon pepper. Set aside in refrigerator and allow to marinate for at least two hours. Melt butter and bacon fat over medium heat in a large sauté pan. Dredge chicken in seasoned flour, knocking off the excess, and brown lightly in hot oil until browned on each side. Remove chicken from oil and reserve. Stir garlic, onion and celery into chicken pan and sauté until vegetables are tender. Stir in thyme, rosemary and bay leaves. Add white wine and chicken stock and blend until smooth. Return chicken to pan in a single layer and slowly return to a boil. Reduce to a simmer and allow to cook for 15 minutes or until sauce thickens slightly. Season to taste with salt and black pepper. Serve straight from the pot on mashed potatoes or rice pilaf.
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