Posts Tagged ‘Southern Food’

The first time I ever heard about a “meat and three” restaurant was while visiting the Bride after their move to Nashville. In all my time spent in New England, then later on the Jersey Shore, and even here in Central Virginia I’d never heard of the “meat and three.’ But right around the corner in the Bride and Groom’s neighborhood there it stood; a tiny shack that looked like it was about to be condemned, and like the infamous Grilled Cheeserie food truck, it has eluded me ever since.

You are supposed to pick a meat – beef, chicken, pork – and then choose three side dishes from a large assortment. These may include: slaw; fried corn; stewed apples; candied yams; mashed potatoes; black eyed peas; lima beans; collard greens; mac and cheese; you get the picture. Usually it is all served up with corn bread and sweet tea. This place was only open for lunch, but it was always packed with people and parking was a nightmare. It was surrounded by high-dollar, swanky joints that opened at night with $30 entrees and valet parking.

It’s surprising that the Food Channel doesn’t have some sort of segment on this classic Southern theme, unless that Diners and Dives show is supposed to be a way of blending the ubiquitous Northern diner, all shining steel and mirrors with pies in a turntable kiosk, with the meat and three. Its chef is Guy Fieri, who “…hunts down America’s best little-known greasy spoons and samples their can’t-miss menu items.” Although, when I think of a greasy spoon, it’s usually a breakfast place. Still, lunch like a mini Thanksgiving dinner is pretty good for about $7!

Sorry to say, this Nashville mainstay has closed. “The oldest meat-and-threes in the area, was also the most popular. No one would mind the worn floors, dusty windowsills or creaky booths.” It was a place where the waitresses were sure to call you “Honey” and make you feel right at home. http://www.meatandthree.com

Back at home, cooking for two requires just one exemplary side dish imho.  So I thought I’d share my favorite summer side du jour. One day in Whole Foods, I picked up a small container of cubed feta cheese and olives in olive oil with fresh herbs. So I decided to mix that with some chopped organic kale, chickpeas, local cucumbers, fancy white almonds and cherry tomatoes. I sprinkled in some fresh parsley from the deck, and poured on a little truffle flavored balsamic vinegar glaze with a pinch of Crazy Susan’s garlic salt and viola, it’s my Southern Cville side!   photo

It’s too late for me to visit Nashville’s meat and three. But I may have to learn how to bake a chess pie!

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I’m sorry to say, that while perusing Twitter I lacked the energy and inclination to watch SyFy’s new show Sharknado. It was all over my Twitter feed, but instead I linked to @KosherSoul’s Washington Post article in the first person singular. The man’s name is Michael Twitty, and I somehow found him when he wrote an article about Paula Deen. He is a Southern culinary historian and food blogger http://afroculinaria.com with a remarkably astute point of view!


“No one had to tell me about “organic” or “sustainable,” because that was the tradition that was passed down to me. My authenticity is not based on food trends; my authenticity is based on what August Wilson once called the self-sustaining ground of the slave quarter.”

His intention is to bring an awareness to our white Euro-centric society of our gastronomic roots in Africa. Most food cooked on plantations in the Antebellum South was not done by French chefs – even though Mr Jefferson did have a French chef give his slave/cook Edith Fossett  instructions: “1862 He (Jefferson) had a French cook in Washington named Julien, and he took Eda and Fanny there to learn French cookery. He always preferred French cookery. Eda and Fanny were afterwards his cooks at Monticello.” So you can see how French cooking did influence Virginia and Louisiana chefs in the future.

But mostly today’s Southern cuisine is the result of black enslaved women, who created wholesome, real food;  locally grown and harvested. They raised the cows, chickens and pigs that were slaughtered without drugs. They grew the vegetables and fruit without pesticides.

So I began to think of my own culinary history, born in PA coal country and nurtured in rural NJ. How is it that I managed to raise 2 children who became healthy, real food-types despite my own upbringing? My foster mother Nell cooked by can, usually Campbells. She was of that new-fangled, post-war generation that was sold a bill of goods. Look, we created a frozen TV dinner for you to just “heat and serve” to your family! Marketing was focused on making the happy 50s housewife’s life simple and easy. Where do you think that canned green bean special swimming in soup came from on Thanksgiving?

But Nell was first generation Yugoslavian, and she talked about her father keeping barrels of sauerkraut in their basement. Sometimes she would fry pork chops, but for special occasions, she would make “halupkes.” These are the most delicious little pillows of ground pork and rice, rolled in a cabbage leaf and simmered in sauerkraut. I adored this Slavic stuffed cabbage, with a passion. Even today, comfort food usually involves pork. But lucky for me, the Flapper loved to cook.

The Flapper was married first to an Italian man, then widowed and married to my Father, an Irishman. She married my step-father, who was Jewish, after I moved back into her house. Consequently, she was a proper global chef de cuisine. My pre-teen and teen years were filled with lovely aromas and real food. She baked banana cream pies, deviled eggs and put together a proper meatball and tomato sauce. She could roast, fry and broil just about anything using her Fanny Farmer cookbook. In fact, I think she only opened a can to get at some stewed tomatoes for her famous Depression-era mac and cheese, with bacon!

Nell taught me to cook with love on special occasions, and my MIL Ada taught me how to make a proper seder dinner. But the Flapper taught me to cook with alacrity, with whatever is in season, using the freshest possible ingredients. And this led to the Bride winning her Kindergarten Mother’s Day essay by “writing” about my mac and cheese and how I cook “from scratch,” even when I make PB & J sandwiches! Here are my herb planters on the deck.


The best thing I learned from the Flapper was always adding some TLC to any dish. What is your culinary history?

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