Happy New Year-Part 4

Not serving cornbread at a Southern New Year’s table is heresy. And of the bazillion cornbread recipes out there, I’ve started using James Villas’ skillet cornbread as my go-to recipe. Why? It’s pretty basic, with no frou-frou ingredients like cheese, chilies, etc. Also, I generally prefer to use yellow cornmeal versus white. I happen to like buttermilk in the recipe too. And lastly, my man James advocates bacon fat — the essential ingredient to achieving the fab taste and crusty exterior. To quote an excerpt from the cookbook, “the secret … is not just the cornmeal but the quantity of bacon grease and the blazing hot cast-iron skillet.”

P.S. For my New England friends, take heed! Cornbread is savory — not sweet. One doesn’t add sugar, and doesn’t bake it in a square cake pan!

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Happy New Year-Part 3

I am living proof that Googling for info can be an addictive sport. In one such foray while researching Low Country vacation options, I stumbled upon the Geechee Girl Rice Cafe website. For those who might not know, the Gullah (or Geechee) community of the coastal South Carolina and Georgia low country is an Afro-American subculture, descendants of Southern slaves.

What makes the Gullah so interesting is that this group has uniquely preserved its linguistic and cultural heritage for over 150 years — including crafts, music, folk art, and coastal agrarian traditions — including their cuisine. This is where Valerie Erwin comes in. She owns a restaurant in the greater Philly area, the Geechee Girl Rice Cafe, where she doles out helpings of Low Country ‘fusion’ cuisine in tribute to her heritage and family foodways. I don’t want to mislead anyone, as I have not eaten at her restaurant — but let’s just say it’s on my to-do list. Until that field trip becomes a reality, she’s graciously shared a couple of recipes off her menu to the general public via her restaurant website, one being the “Crispy Hoppin’ John” which I filed away some time ago for future use. You foodies may want to check out her site and the restaurant menu …

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Happy New Year-Part 2

Like many a Southern recipe, the infusion of pork into water so as to create a robust stock, is what flavors the greens so well (and works for field peas too!). The ‘assembly’ of greens referenced in the recipe covers a wide range of options, but I have to say that I’m partial to mustard and collard greens, but have been warming up to kale prepared by this method as well.  But any combination of them will work for the New Year’s meal where the greens are supposed to shine as the center piece of the meal.

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Welcome to ButterMyBiscuit.com and a traditional Southern New Year’s meal!

This post is an inaugural one – and I’m very grateful that timing worked in my favor so as to unveil this new venture with the 2010 New Year! I don’t want to spoil the drama & intrigue I attempted to instill in the “About” section, but since I’m new to the blogging scene I think a quick introduction here is in order.

My name is Leslie, and I’m a Southern ex-pat residing in the heart of New England.  At the moment, it’s a balmy 28 degrees outside with snow on the way; my numerous down parkas and snow boots have taken up residence again like sloppy kids home from college. Instead of snow skiing and hiking like the natives — I’m inside planning my next meal or indulgence.  You guessed it:  I like to cook (and eat), keeping me conveniently connected to my Southern roots. Essentially, this blog marries that culinary orientation with some of my creative dabbling in photography and writing, which I hope may resonate with a few folks in cyberspace.

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