Mississippi Tamale Trail by Mary Prater
Growing up, I never knew that what I called a “hot tamale” wasn’t a food born and bred in Mississippi. The Delta Hot Tamale was as much a part of my southern upbringing as college football on Saturday and church … Continue reading
McCarty’s Gallery Restaurant by Deborah Fagan Carpenter
State of the art dining is what guests may expect at the Gallery Restaurant. Just as the McCarty Pottery Barn is a well-kept secret, so too, is their dining offering, which was established by Lee McCarty to give his pottery shoppers … Continue reading
Farm To Table by Deborah Fagan Carpenter
Hail to the local farmers and growers, who in a struggling economy, continue to operate their small farms and supply communities with fresh, nutritious food, and praise to the communities themselves for supporting the upswing of local markets. A … Continue reading
Lagniappe with a Capital “L” by Lisa W. Davis
On our way for a long weekend getaway with friends in South Louisiana, we found ourselves too early for our usual lunch stop at the venerable Middendorf’s Seafood Restaurant located near Pass Manchac at the beginning of the causeway to … Continue reading
It’s Worth the Wait at the Hunter’s Pub by Tom Lawrence
The Hunter’s Pub and Steakhouse is a cinder block building located on a country crossroad about fifteen miles from Columbus, Georgia. The surrounding land is mainly hardwood forest and is home to a variety of local hunting clubs. The Pub started … Continue reading
TOMATO PIE AT THE MOOSE CAFE IN ASHVILLE, NC by Lyla Ellzey
Tomato Pie! That delicious, delightful taste sensation that has become so popular throughout the South. I was introduced to tomato pie at The Moose Café located on a hilltop outside Ashville, North Carolina. My husband and I were visiting friends … Continue reading
Tony’s Tamales by Tom Lawrence
We were in Jackson for a meeting of the PorchScene team, and when we finished our business my daughter, Mary, the brains behind PorchScene, mentioned that she was heading out on Old Canton Road to try a hot tamale … Continue reading
Deep Seeded Passion by Deborah Fagan Carpenter
50 pounds of sunflower seeds and a pound of zinnia seeds set the wheels in motion for an unexpected life plan. Had someone told Jill Forrester ten years ago that she would be totally immersed in the world of organic … Continue reading
O’Houlihan’s in Fayetteville,TN by Tom Lawrence
Occasionally you stumble on an unexpected treat when all you were looking for was a decent place to eat. This happened to us on a recent antiquing trip to Fayetteville, Tennessee. We finished our antiquing just at the noon hour and asked … Continue reading
SWEET BABY RAY’S BBQ SAUCE by Tom Lawrence
BBQ sauce of some type or the other is always incidental to pork ribs or shoulder. Twenty-five years of life in Memphis, TN enabled me to enjoy the best BBQ in the known world. There are a number of top-notch … Continue reading
Restaurant Epic
Editor’s Note: There’s nothing like a great meal to start the year right, and Tom Lawrence has found a fantastic restaurant for celebrating the New Year. Epic is located at 1201 Front Avenue | Suite E, Columbus, Georgia. Because they prefer to actually … Continue reading
Soups On! by Mary Prater
It’s been real cold lately. So cold I am reminded why I don’t want to move back to Wyoming. The weather reporters can say what they want about “polar air” and “jet stream dips,” all I know is that there … Continue reading
Working Cows Dairy by Tom Lawrence
I have a lifelong love affair with cold milk. I grew up in my grandfather’s ice plant in Ruleville, Mississippi circa 1940’s and we had the only cold storage facility in town. Because we kept all of the local dairy … Continue reading
Great Grits! What’s a “grit”? by Tom Lawrence
DIXIE LILY YELLOW GRITS Everyone north of Tennessee will tell you that grits are an acquired taste. I don’t believe this to be accurate. The problem with grits is that for the most part, they are poorly prepared, even in … Continue reading
Responsible Binging by Deborah Fagan Carpenter
Those petite, crafty purveyors of fat and sugar have made their annual appearance. Yes, it’s Girl Scout Cookie time. Not only are the enticing little badge wearers situated in front of many grocery stores, catching unsuspecting shoppers at their most … Continue reading
Southfacin’ Cook: How to Make Southern Fried Chicken by Patsy R. Brumfield
Surely, there’s nothing more “southern” than fried chicken, and it’s been my pleasure to enjoy some really good examples. My grandmother, the beautiful and willful Rosalie Dial, was one great fried-chicken cooker and taught me how. Over the years, I’ve … Continue reading
Southfacin’ Cook’s Red Beans & Rice by Patsy Brumfield
Hello, PorchScene visitors. I’m a near-retirement investigative reporter who got my first big job at the New Orleans Times-Picayune the same fall Ole Miss classmate Archie Manning came to the Saints. During my stint in NOLA, I learned what really … Continue reading
BIG B BBQ in Alexander City, Alabama by Tom Lawrence
Our regional exploration takes us up U.S 280 toward Birmingham at least twice a month. On the front end of the trip we often stop for an early morning Sausage McMuffin at the Alexander City McDonalds. After a full day … Continue reading
Elaine’s Chicken Liver Pate by Tom Lawrence
Elaine Lawrence is a professionally trained cook who, prior to a crippling illness, owned a premier catering service in Jackson, Mississippi. During a week-long class in Chicago led by Jacques Pepin, she learned to make the best chicken liver pate … Continue reading
South Facin’ Cook’s SPICY CHICKEN SALAD by Patsy Brumfield
I love chicken salad, especially with sliced grapes and fresh dill. But I decided to concoct something different with a little “kick” to it. This version will be great, just like you use its more traditional cousin. Adding avocado slices as … Continue reading
Easy Frittata by Tom Lawrence
Tom’s Frittata INGREDIENTS: 1 pound of chorizo, with casing removed 1 cup of grated cheese of your choice 1 quart of Egg Beaters or similar product ½ cup of sour cream 1 cup of Ro-Tel Tomatoes with lime and … Continue reading
Southfacin’ Cook’s Crawfish Chowder by Patsy Brumfield
Have leftover crawfish from a boil? Try this easy recipe for crawfish chowder. We Southerners smugly think “chowder” (or “chow-dah”) is something Yankees invented and shouldn’t be trotted out in kitchens south of the Mason-Dixon line. Fear not, intrepid cooks. … Continue reading
Southfacin’ Cook: How to Make Crabmeat West Indies Salad
My brother-in-law, Tommy Ratchford of Pensacola, isn’t much of a cook, but he knows a thing or two about seafood. Hearken to his “Southfacin’ Cook” recipe for perfect boiled shrimp on www.newinnola.com. His “West Indies Salad” is a delicious, light, crisp, … Continue reading
Summer Squash Casserole with The Southfacin’ Cook by Patsy Brumfield
Summertime tastes like juicy ripe tomatoes, sweet corn, watermelon, butter beans and, of course, yellow squash. I love squash and enjoyed growing it in my garden for years. For now, because I’m working away from my garden, I get mine … Continue reading
Downtown Small Town by Deborah Fagan Carpenter
The song by Kenny Rogers, Twenty Years Ago was actually written about my hometown in south Mississippi. Today the downtown of my childhood, which was once the pulse of the small town, is struggling to stay alive in a world of … Continue reading
South Facin’ Cook: Shrimp & Grits by Patsy Brumfield
How to Make Shrimp & Grits Like a New Orleans Native … Actually, Shrimp & Grits is dish that’s gone from the mundane to haute cuisine in just a decade or so. My rendition is a bow to the famed … Continue reading
Southfacin’ Cook: HOW TO BRINE A TURKEY by Patsy Brumfield
Editor’s Note: This is the first in a series of recipes from our SouthFacin’ Cook, Patsy Brumfield, that we are posting to get our readers in the mood for some great Thanksgiving food. We will be posting one each week … Continue reading
Southfacin’ Cook – Southern Cornbread Dressing by Patsy Brumfield
HOW TO MAKE CORNBREAD DRESSING LIKE A REAL SOUTHERNER Thanksgiving turkey isn’t complete without moist, yummy cornbread dressing. It’s taken me years to get this one right, so I’ll share my experience with you. First, my wonderful mother, Betty – … Continue reading
Southfacin’ Cook’s – Southern Sour Cream Pound Cake by Patsy Brumfield
My father didn’t do much cooking. Chiefly, he’s remembered for accidentally setting fire to the kitchen while trying to cook bacon and watch the World Series simultaneously. We’ve never been much for multi-tasking. But the man could make a really … Continue reading
SOUTHFACIN’ COOK — How to Make Crawfish Strudel by Patsy Brumfield
HOW TO MAKE CRAWFISH STRUDEL New Orleans’ world-famed Jazz Fest inspires from many angles, but music and food are the most obvious. That’s where my daughter, Margaret, introduced me to Crawfish Strudel. For those of us expecting something sweet … Continue reading
How to brine a pork tenderloin for your summertime feast …By Patsy R. Brumfield / Southfacin’ Cook
Most folks think that if you throw a hunk of meat onto the grill, it’s going to be good. Not really. It’s good because you prepare the meat in some way – you give it a flavor rub or you … Continue reading
CULINARY QUEST by Tom Lawrence
Galatoire’s Restaurant, New Orleans, LA The quest for delicious food is something most of us can sink our teeth into. Heated discussions take place regularly over who has the best barbeque or the most authentic ethnic delicacy. We’ve all experienced … Continue reading
HOW TO MAKE GIARDINIERA (PICKLED VEGETABLES) by Southfacin’ Cook Patsy Brumfield
When I was a kid, our neighbor, Wilbur Pickett, made hot sauce on an open fire on the vacant elementary school-yard between our McComb, Mississippi, houses. I didn’t think too much about why until years later when I made my … Continue reading
TAILGATE LIKE A REAL SOUTHERNER
TAILGATE LIKE A REAL SOUTHERNER By Patsy R. Brumfield The Southfacin’ Cook If you’ve never tailgated, you’ve missed lots of good food and fellowship. Tailgating can wear you out or it can be as simple as you want … Continue reading
How to brine a turkey for a fabulous Thanksgiving feast – Patsy Brumfield
How to brine a turkey for a fabulous Thanksgiving feast A few years ago, I watched food guru Alton Brown propound the virtues of brining a turkey. He explained that the salt water brine changes the turkey’s cellular structure … Continue reading
Holiday Dinner à la New Orleans
Holiday Dinner à la New Orleans By Deborah Fagan Carpenter Christmas in New Orleans is much like celebrations of any kind in the Big Easy—scrumptious food is front and center! The unique southern city is brimming with celebrity chefs, … Continue reading
DON’T FORGET ABOUT SANTA! Southfacin’ Cook Patsy Brumfield
DON’T FORGET ABOUT SANTA! By Southfacin’ Cook Patsy Brumfield Every region has its historic recipes, but we Southerners boast of some pretty good stuff coming out of our kitchens. Many of us are fortunate to have great recipes handed down … Continue reading
Gingerbread Men—for the fun of it! By Southfacin’ Cook Patsy Brumfield
Gingerbread Men— for the fun of it! By Southfacin’ Cook Patsy Brumfield Years ago, my mother got a yen for English afternoon tea and was given a cookbook with recipes for scones, gingerbread, biscuits etc., which you’d expect to serve … Continue reading
SPRING QUICHE by Southfacin’ Cook
SPRING QUICHE By Southfacin’ Cook Patsy Brumfield Quiche is one of the easiest, cheapest, most adaptable go-to meals ever. After its simple base, you just go with what you like in the fridge or freezer or pantry, within reason. Remember, … Continue reading
KLUG’S AWAKENING
FLASH FICTION KLUG’S AWAKENING By Tom Lawrence Klug stood in the opening of his cave, and stared at the stack of smoldering wood he had covered with muddy dirt just before sundown last night. There were still wisps of … Continue reading
How to Make Classic Banana Pudding Like a True Southerner
How to make Classic Banana Pudding like a true Southerner By Southfacin’ Cook Patsy Brumfield This is one of the most nostalgic desserts ever. Don’t kid yourself that the yellow powder in the box will do – it won’t, … Continue reading
A Southern New Year’s Day Table by Joe Goodell
A look back at a 2015 New Year’s post by our Mississippi transplant, Joe Goodell! Happy New Year, Y’all!! A Southern New Year’s Day Table by Joe Goodell Prescribed by Southern tradition, and recommended for good luck throughout the year, … Continue reading
Make a King Cake like a New Orleanian!
Make a King Cake like a New Orleanian! By Southfacin’ Cook Patsy Brumfield What better way to say/eat Mardi Gras than with a home-baked King Cake, that delicate pastry with the purple, gold and green sprinkled icing. … Continue reading
The Southern Spread: Thanksgiving Sides
The Southern Spread Our culture, our history, our spirit, and our hospitality are some of the ingredients. Southern foods are heavily influenced by African, English, Scottish, Irish, French, and Native-American cuisine, and although most of them are served across the … Continue reading
