Great Southern Culinary Moments
Baked Oysters
Food is at the core of Southern culture, and many of our notable Southern specialties are based on ingredients indigenous to the region. One of the South’s most delicious home grown favorites is the pecan (you say pee-can, we say pa-kahn). Enjoy them salted, roasted or honey glazed, and of course as the star in pie (here’s a great history of pecan pie). Spectacular seafood from grouper and mahi to shrimp and oysters are the freshest catches you can find and a staple of southern coastal cuisine. The South is also known for its long history of delicious recipes with black-eyed peas that are good for the soul.
Learn how to cook these Southern comforts at home from Jackson’s Chef Irv Miller on Wednesday, February 24, 2010. For only $40 per person, you will learn the secrets from our own top chef along with food tastings and wine pairings. Chef Irv will walk you through perfecting Southern specialties while sharing locally available and seafood favorites from the waters of our own Gulf of Mexico. He will also demonstrate how to prepare some of his favorite regional recipes including pecan-crusted Mississippi wild redfish with Louisiana meunière sauce, country fried chicken and Chef Edna Lewis biscuits. For more information and to make reservations, please call 850-217-2347. In the meantime, you can practice at home with some Chef Irv’s exclusive recipes. Here’s one to get you started –Baked Oysters with Hot Peppered Collards and Andouille Cream and Cornbread Crust! (”Read More” for the recipe)
Share with us! What are some of your favorite traditional Southern recipes? Where did the recipe come from?
