« Tuskegee Peanut Soup | Main | More Of The Same »
April 19, 2005
Deep South and Floribbean Menu - Half Postponed
Well the preceeding pictures that I posted from tonight's visit to the foods from the Deep South and Floribbean cuisine completely cover what we were actually able to finish within the time constraints of tonight's class.
Tongiht we made Tuskegee Peanut Soup and Shrimp Awendaw with Grit Cakes. We also started Carolina Cole Slaw, Cold Potato Salad, Carolina BBQ Sauce & Carolina Pulled Pork. Cole Slaw and Potato Salad are two of those items that just taste better after they have had a chance to sit overnight and let the flavors mingle. And we started smoking the pork about 7pm and it wasn't ready when we left at 10:30.
So! I should have quite a few pictures to post tomorrow evening. Not only will I have our Carolina-based BBQ dinner left over from tonight, we will also be preparing Black Bean Soup, a Black Bean, Jicama and Corn Relish, Chayote with Tomato, Mushrooms and Cheese, Chicken with Tamarind Ginger Sauce, Pan-Seared Grouper and Corn Custard. Check back either late tomorrow evening or Thursday for updated posts and pictures of the rest of this Deep South menu.
Posted by FutureFoodTVStar at April 19, 2005 11:51 PM
Comments
