My friend Tammaye Grissom Murray lives in Canada, but she is a proud daughter of the U.S. South. And when I solicited holiday cooking tips in my post-Thanksgiving blog post, Tammaye produced a menu that is just dripping in Southern pride.
And bacon fat.
Let’s face it, there are two things that make food taste better than anything else: 1) fat in general and 2) bacon fat in particular. So I have no doubt that the following suggestions are to die for. No pun intended.
That said, I recommend that vegetarian readers… and cardiologists… and friends who keep kosher… please go no further.
Thanks to Tammaye for her ideas, and y’all have fun pigging out at Christmas.
“But Bob, where’s the pork fat?!? Here’s the Southern feast menu:
* Turkey (jealous of your TJ’s brined bird! and impressed with the turning, an unwieldy challenge with a 4 pound chicken – what’s your technique?).
* Cornbread (made with bacon fat) Stuffing: Sausage stuffing (more pork!) made with cornbread. Our tradition is to make the cornbread the night before and have some right out of the oven. Southern corn bread has no flour or sugar, and you use bacon fat for the oil in the recipe. Preheat the iron skillet in the oven with more bacon fat for a crispy crunchy crust. So good it’ll make you smack your grandma!
* Mashed taters with my mama’s gravy (made with bacon fat roux and milk).
* Green beans (with ham hock).
* Sweet potato casserole (with brown sugar and pecans).
* Squash casserole (with Ritz crackers and cheese).
* Fresh cranberry & Jello mold (with walnuts and oranges).
* And the piece de resistance: fried corn (made wiiiiiiiiiith… BACON FAT!) How to make Southern fried corn: cut corn off the cob and put in a hot iron skillet with hot bacon fat and coat kernels, add water to steam and cook down a few times with lots of black pepper. LOVE.