Browsing All posts tagged under »Soul Food«
Pork & Beans
Pork and beans has been a classic staple as a culinary dish in its own right. The recipe for typical American pork and beans varies considerably, but generally consists of navy beans stewed with pork or rendered pork fat. Although the time and place of the dish’s invention is unclear, it was well established in […]
Would you be my American Boy…?
January 24, 2012
American style pancakes are a great alternative breakfast treat, whatever the weather. With cold dark winter mornings and the miserable weather we’ve been having of late, these light fluffy delicacies come up trumps every time. They are delicious served on their own with a dusting of icing sugar, however there are numerous other accompaniments you […]
Key Lime Pie…
August 14, 2011
The American Keys are a string of islands off the Florida coast, the last of which is Key West where every café and restaurant offers Key Lime Pie. There seems to be a key lime pie for every palate, with numerous versions made throughout the region. This pie is considered the official pie of the […]
Spoonbread & Strawberry Jam
May 6, 2011
Some say that cornbread is the “cornerstone” of Southern United States cuisine. It is a popular item in soul food enjoyed by many people for its texture and scent. Cornbread can be baked, fried or, rarely steamed, often flavoured with chillies, cheese, onions and sweet corn kernels. Cornbread can also be baked into corn cakes. […]
The Story of Filé
January 15, 2011
For hundreds of years the Choctaw Indians have had a settlement at Bayou Lacombe on the North Shore of Lake Pontchartrain, and had a way of making Gumbo long before the white man and the black man arrived. They invented filé (pronounced feelay). The tender green leaves of the sassafras tree are picked, dried, and […]
Gumbo….A Soul Food Odyssey
July 30, 2010
Gumbo is a stew and/or soup which originated in the South Louisiana area. It consists primarily of a strong stock, meat or shellfish, a thickener, and the vegetable “holy trinity” of celery, bell peppers, and onion. Gumbo is often categorized by the type of thickener used: the African vegetable okra, the Choctaw spice filé powder, […]
Po’ Boys Never Really Took Off in Camden
July 26, 2010
A po’ boy (also po-boy, po boy, or poor boy) is a traditional submarine sandwich from Louisiana. It almost alwaysconsists of meat, usually roast, or seafood, usually fried, served on baguette-like Louisiana French bread. Originating from the Gulf Coast of Louisiana, there are many stories as to the origin of the po’ boy. One theory […]
Huevos Rancheros
June 17, 2010
Some Background…….. Many variations of Huevos Rancheros, a tradition of eating eggs and hot chile that dates back for centuries. The dish traditionally was served at the large mid-morning breakfast on rural farms where workers had a much smaller meal at dawn. Huevos Rancheros (literally “ranch eggs” or “eggs country-style” in Spanish. was one of the first […]
Happy as a Clam at High Water……..
March 25, 2010
New England Clam Chowder There are countless varieties of clam chowder – the most popular of which are called New England Style and Manhattan Style. New Englanders use the Native American term quahog. The name quahog derives from the Narragansett Indian name for “poquauhock.” The scientific name, mercenaria, of these clams comes from Latin meaning “wages.” […]
Blackened…
October 10, 2009
Blackened Cajun Shrimp Blackening is a Cajun cooking technique where a spice mixture is rubbed on a product and then grilled or seared at a high temperature so that the spice mixture turns black. This process of blackening also increases the intense flavouring of the spice mixture. I love spicy food and I love trying […]
Smoked Mackerel Fishcakes
September 29, 2009
Mackerel is characteristically recognised by the dark, zigzag lines on its back. Fresh mackerel has good flavour and texture. As well as being delicious, this is also one of the healthiest fish available full of omega 3 oils. Smoked mackerel can be whole, or filleted, selected for its oil content; it is hot smoked in […]
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Have a butcher’s at this…
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Ricky Panesar
Ricky Panesar is a qualified chef, and a food consultant, food stylist and photographer based in London, with over 12 years’ professional catering experience in a range of catering environments.
September 4, 2012
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