As we prepare to celebrate Thanksgiving on Thursday, let's examine culinary contributions that came from the tumultuous melding of the New World and Old World cultures in the 1400s. Ancient cultures began to decline, armies invaded, diseases decimated and thousands of European immigrants poured into what they saw as the open spaces of the Americas.
Dale Stevens is passionate about his hogs. He spends every spare moment he has, when not working for NOAA, at his Sand Ridge Farm near Lucedale, and if you have ever had the good fortune to try his pork, you will know why.
Yesterday’s blog post mentioned that I had recently visited Canton. It’s a small town, interesting enough, (I still can't get Marlo’s Backyard BBQ out of my mind), but it is also home of the original Penn's Restaurant.
Nothing is closer to the hearts of most Coastians than a fried shrimp po-boy. The combination of crispy fried shrimp (that are not overcooked!), crusty local bread, mayonnaise, tomatoes and lettuce, what we called dressed, is sublime.
Nothing warms the heart of a carnivore like a sizzling sausage sputtering and spattering in the frying pan. It fills the kitchen with a wonderful aroma, and few people can withstand the anticipation of the meal to come. Think of the countless ways this little bundle of goodness can be served.