Country Food

Spam…balaya, Crawfish Pie, Filé Gumbo….

/ cigarman501 / 7 Comments

“100% True Fact: Spam means; Sizzle, Pork and Mmmm. Someone tell me I’m wrong…”― Skylar Blue

SPAM actually stands for spiced ham according to its producer Hormel.

A pig trail ran through shredded Spam and scrambled eggs, twisted to lettuce, tomato, and Spam sammies, switched back to Spam and fried potatoes, to a now dead college chum and his recipe for Spambalaya. Johnny Bolt, you little bald-headed demon, I miss you, I do.

Miracle Meat not Mystery Meat

If you are newer to this earth, Spam is tech lingo for unwanted, unsolicited mass communications. While the term is most associated with email, it can also be used to refer to spam comments on blogs and social media, physical junk mail, robocalls, and more.

The newer description is an assault on a once proud delicacy created by Hormel in 1937 to sell more pork shoulder, the weakest selling part of the pig at the time. For those not in the know, pork butts are not butts but pork shoulder. Back in the day, they were shipped in what were known as butts (barrels), after being butchered in New England or Boston. That’s how they got their name, Boston Butts, but more importantly, they are the star ingredient in pulled pork barbeque…and Spam.

According to Wikipedia, Spam is sold in forty-one countries, trademarked in one hundred, and sold on six continents. It tends to freeze too easily in Antarctica I reckon. In the U.S., Hawaii is the state with the highest per capita consumption of Spam, which has become a major ingredient in Hawaiian cuisine.

Muriel Miura’s Hawaiian Spam Cookbook

Why did it become such a seller? During World War II, the U.S. government sent Spam to the troops because it was easier to deliver than fresh meat. It came precooked in a can, so it didn’t need to be refrigerated or cooked to consume, necessities under battlefield conditions.

By mid-war, Hormel was producing fifteen million cans of Spam for the troops each week. Hormel was buying 1.6 million hogs each year, and 90 percent of the canned goods were going to the military. After the war, soldiers returned home with either a taste or disdain for this odd product, and Spam has adorned grocery store shelves ever since.

We also supplied it to our allies including England and the Soviet Union. Soviet leader Nikita Khrushchev wrote in his autobiography, “Without Spam, we wouldn’t have been able to feed our army.” Before she became the English Prime Minister, Margaret Thatcher, a teen at the time called it, “a war-time delicacy.” “Spam the food that won the war!!!”

Spamville somewhere in the Pacific during WW 2

My father was a World War II vet, and he brought home a taste for the salty processed canned pork made primarily from pork shoulder and ham…with a bunch of nastier ingredients like fat, sodium, and preservatives. People were not deterred by its high fat and sodium content. Austin, Texas even celebrates it with their annual “Spamarama.”

During my childhood, we ate it a lot along with bologna, deviled ham, and Vienna sausages. We considered Spam to be a higher quality meat. Bologna, deviled ham, and Viennas were lunch selections, what we call dinner here in the South. Spam was reserved for a simple supper, the evening meal.

“Don’t knock it till you’ve fried it” was once a catch phrase for Spam. I honestly haven’t seen a Spam commercial since…well…since the last time I ate it which has run into decades ago. I don’t know why.

It is not a healthy meat choice, but I would say I wasn’t eating it well before I turned my lifestyle around after a 2006 heart attack. I’m not inclined to run out and grab a tin, but if I do, I might try Johnny Bolt’s recipe.

Johnny passed over a decade ago. Our lives first tangled in college the fall of 1968. He was a cocky little fellow, mostly bald by age eighteen. By the time his hair fell out, he had quit growing upward, topping off at about five-five.

When it came to playing the saxophone, he had an ego the size of a sperm whale. I was the only member of the saxophone section of our jazz ensemble that wasn’t a music major and played like it. Johnny was at the other end of the spectrum, and I guess I was a bit jealous. What is it they say? “It ain’t braggin’ if you can do it?” Johnny could do it.

We both became teachers; he was band director, and I became a science and history teaching football and baseball coach. It was inevitable we would run across each other when our schools faced off, but in the early Nineties, we found ourselves teaching at the same school.

It was at Riverside High School that the powers that were decided we should publish a “Cookbook” as a fund raiser. Johnny’s submission was “Spambalya so good it will make you want to slap your momma.” Before you ask, I did “Chicken Cooked in the Ground,” one of the only things I learned in the Boy Scouts.

As it turns out Johnny’s recipe for Spambalaya came directly from a Spam cookbook from the Fifties. Teachers are adept at stealing good lesson plans, why not a recipe? I did add some spices to “kick” it up a bit.

“Spambalya so Good it Will Make You Want to Slap Your Momma!”

Ingredients

1 (12 ounce) can spam luncheon meat, cubed (It called for lite, but I’d use regular. Why bother.)

1 tablespoon of vegetable oil

1 cup chopped onion.

2⁄3 cup chopped green bell pepper.

1⁄2 cup chopped celery.

A tablespoon of chopped garlic

1 (14 1/2 ounce) can diced tomatoes (use liquid from tomatoes)

1 (10 3/4 ounce) low sodium chicken broth (I use regular)

1⁄2 teaspoon dried thyme

1 1⁄2 – 2 teaspoons hot sauce (recipe read 6 to 8 drops)

1 bay leaf

1 cup long grain rice

1 tablespoon chopped parsley.

If you wish to add shrimp or chicken, please do.

Cajun spice mix, if you desire, and I would.

Directions

In a large non-stick skillet over medium heat, sauté spam until browned.

Add vegetable oil, onion, green pepper, celery, and garlic. Cook until all vegetables are tender.

Except for rice and parsley, add remaining ingredients.

Bring to a boil and add rice.

Cover, reduce heat and simmer for 20 minutes or until rice is done.

Remove bay leaf, and sprinkle with parsley.

Best served with an ice-cold pilsner beer. Put on some Zydeco and laissez les bons temps rouler.

***

I could not find a live version of Jambalaya On the Bayou. This will have to do.

Don Miller writes in various genres and on various subjects. His author’s page is found at https://www.amazon.com/stores/Don-Miller/author/B018IT38GM?ref=ap_rdr&store_ref=ap_rdr&isDramIntegrated=true&shoppingPortalEnabled=true

Possum! Um, Um, Good

/ cigarman501 / 4 Comments

“Reagan promised everyone a seven-course dinner. Ours turned out to be a possum and a six-pack.”  -Jim Hightower

I am not sure about what got me thinking about possums. It could be the three flattened bodies I saw between the mile and a quarter drive from Highway 25 to my driveway. It seems like they commit mass suicide every so often. I thought of another quote, “Why did the chicken cross the road? To prove to the possum that it could be done.”  S. Truett Cathy said it, but I’m not sure the possums were paying attention.

I’ve had a love hate relationship with possums. I loved the little one on the side of my running path, its heart shaped head glowing in the reflection of my running lamp. I thought it was some unknown flower bloom until I saw its eyes blink. Little one must have fallen out of momma’s pouch. Never fear, momma was close by and when I returned the little joey was absent. Joey is what baby possums are called. Cute name but the adult versions are anything but cute. Only a face a Momma could love.

I remember another trying to escape my chain link fence with a corn cob in its mouth. He couldn’t quite figure out how to get the cob through the chain link. Eventually he turned toward me and grinned like a possum eating persimmons before scurrying over the fence. I tossed the cob after him. I hope he appreciated it.

Yawning Baby possum playing in flowerbed showing all his teeth.

Don’t get me wrong. Possums get a bad rap. Rarely do they get the rabies they are accused of carrying and they are quite beneficial, scavenging for rotting fruit and vegetables, eating ticks and other icky insects.

Despite their mouths full of misshapen teeth, they are very docile. They may show you their teeth and hiss, but it is a ruse. If threatened, they play dead…no, they really do. They don’t have a choice; it is an involuntary physiological response to danger. Think of it as a fainting spell due to seeing a mouse sort of reaction. That is where my hate relationship with possums comes in.

I have a couple of persimmon trees in my yard and possums love overripe persimmons. I also have Blue Heelers puppy dogs. Persimmons, possums, and puppy dogs are a bad mix. During persimmon season, when I let my pups out for their pre-dawn constitutional, many mornings they would intercept Mrs. Possum coming down from the persimmon tree, catching the marsupial on the ground.

Proud of themselves, Maddie or Tilly would bring their prize indoors and stand over the possum waiting for their “Good Dog” treat. Many mornings I came out of my bathroom to find a possum playing dead…and then suddenly it would resurrect, and I would find myself chasing a wild animal around the house trying to capture it in a pasteboard box before my puppies turned it into a bloody mess. The present two heelers, Quigley and Cora, have yet to discover possums…chipmunks are a different subject.

Note: I’m guessing that Maddie and Tilly caught the same possum several times.

I love them more than I hate them, but I don’t love them enough to want to eat them. Oh, the thought. While they have a rat like tail, they are not rodents, but I can’t get the vision of eating a rat out of my head. Squirrels you say. Well don’t that beat all. Squirrels are rodents. Might need to rethink those squirrel dumplins’.

My great grandfather ate possum. I know this because periodically my grandmother would capture one for him. He’d say, “Addie, I have a hankerin’ for some possum.” Being a dutiful daughter, she would set up a rabbit gum under the persimmon tree in her yard and check it every morning until she caught one. She might catch a rabbit or two before she caught the possum…or maybe a raccoon. She’d put the possum in a cage to fatten it on corn for a couple of weeks and then take it to her mother to turn into possum stew…which might have been eatable had you left out the possum.

I made the mistake of researching possum recipes. One I loved, one I hated…see, love hate relationship.

This one is from the 1941 New American Cookbook. Nothing says America like roast possum. Try not to gag.

Plunge a 2–3-pound possum into very hot but not boiling water for 2 minutes. Pull out or scrape off hair without damaging skin. Slit belly from throat to hind legs. Remove entrails, feet, eyes, and brains. Do not remove the head or tail. Wash thoroughly. If possible, freeze for 3 or 4 days. That would be a hard NO! Are we leaving the head on so that we know it isn’t a dog?

When ready to cook, wipe the possum with a cold, damp cloth. Sprinkle with salt and pepper. Put in roasting pan. Add 1 cup water and juice of 1 lemon. Bake in hot oven (400°F) for 15 minutes, turning once. Cover. Reduce heat and bake in moderate oven (350°F) for 1 1/4 to 1 1/2 hours. Enjoy.

The second recipe is much better.

 Southern Possum Pie. Recipe from https://www.allrecipes.com/recipe/218440/southern-possum-pie/

Ingredients

2 (3 ounce) packages cream cheese, softened

¾ cup confectioners’ sugar

1 (9 inch) prepared graham cracker crust

¼ cup chopped pecans

⅓ cup instant chocolate pudding mix

¼ cup instant vanilla pudding mix

2 cups cold milk

¾ teaspoon vanilla extract

½ cup heavy cream, whipped

30 pecan halves

Directions

Beat softened cream cheese and confectioners’ sugar together in a large bowl with an electric mixer until smooth. Spread mixture into the bottom of prepared graham cracker crust. Sprinkle chopped pecans over mixture.

Stir chocolate and vanilla pudding mixes together in a separate large bowl; pour in milk and vanilla extract. Beat on low speed for 2 minutes, spoon into the pie pan.

Cover the pie and refrigerate for at least 2 hours. Top with prepared whipped cream and pecan halves.

I do love any possum recipe that doesn’t include possum!

***

Don Miller writes in various genres. His author’s page may be found at https://www.amazon.com/stores/Don-Miller/author/B018IT38GM?ref=ap_rdr&store_ref=ap_rdr&isDramIntegrated=true&shoppingPortalEnabled=true

Grillin’ Season is Upon Me

/ cigarman501 / 4 Comments

“Everybody says, ‘I have problems overcooking steak on the grill. Just take it off earlier!” – Bobby Flay

I know Bobby. Grilling isn’t rocket science but there seems to be a fine line between slightly under cooked and incinerated.

Not to belabor a point that I have made before, and despite what your favorite dictionary might tell you, barbeque is a noun not a verb…or an adverb…or adjective…maybe. My English teachers are looking down from heaven shaking their heads.

Okay, after much thought, it is okay to say you ate barbequed pork or chicken. That denotes it is a type of chicken or barbeque, not an action. I am belaboring a point, but one prepares barbeque. One eats barbeque. One does not say “I’m going to a barbeque for chicken or steaks in the backyard.” That is grillin’.

Moving along, my subject is grillin’. My subject is not serving succulent meat slowly cooked over wood coals for most of the day before the meat succumbs to gravity and falls off the bones. That is barbeque, usually pork in my part of the world. I didn’t move along far, did I?

My subject matter today is the rapid roasting of meat, hamburgers, or hotdogs…or in my case chicken. I do try to feed my obsession with food in a healthy manner…not really. I also like to prepare it slowly over indirect heat out of regard for my Southern, slow-cookin’ roots. Indirect heat allows me a margin of error.

I rarely grill beef. A man must know his limitations. I can’t seem to get it right. Goldilocks I could never be because nothing is “just right.” Beef requires perfect grill marks on the outside and a pink juicy middle. I blame my grandmother and mother. To them steak wasn’t done until it was crisp. Honestly, I never ate steak anyway other than crisp until I was out of college.

To defend my mother and grandmother, I grew up in an age when round worms could still be found in beef and pork. Yuck. Round worms cause trichinellosis, a parasitic disease that is muy malo. Don’t hear of it much in the United States because we have standards…FDA standards. We also didn’t cook many “premium” cuts of meat. Cubed steak, Chicken fried steak, or hamburgers were about the best we could expect.

Hamburgers on a griddle I can do but the grilled ones end up over cooked and dry, hotdogs that are exactly right suddenly become crispy critters as I look for my misplaced tongs to remove them from the grill. Do I have to give up my “man card?” Laud help me if I decide to grill expensive cuts of beef. Have you eaten filet de ash covered splinter?

For some reason, chicken seems to be more forgiving. Maybe because I didn’t ring the poor creature’s neck myself. Fact is, chicken should be served over done rather than underdone…that is a salmonella fact. So how do you keep it from drying out and becoming tough? Brine it, marinade it, pound it with a mallet, use dry rubs, or cook it over indirect heat…or all.

I find the perfect way to prepare grilled chicken is whole, roasted over the indirect heat provided by my thirty-year-old Weber Kettle grill. The grill is really that old. The legs rusted off a decade ago and I built a stand for it. I’ve contemplated a new one but decided to wait until the bottom rusts out of the old one.

Here is my favorite recipe for whole chicken. Note, you may brine it, use your favorite marinade, or dry rub. You can’t pound it. You must use indirect heat.

Don’s Beer Butt Chicken- File under grillin’ and I didn’t create the recipe, I just perfected it.

Ingredients

1 cup butter, divided (I guess you could use vegetable oil, but I’ve never tried.)

2 tablespoons of your favorite rubbing spices, divided

2 tablespoons of paprika, divided

salt and pepper to taste

1 (12 fluid ounce) can of beer

1 (4 pound) whole, washed and patted dry chicken

Put on your favorite grillin’ apron. Mine says “I like my butt rubbed and my pork pulled” but then this is about chicken not pork.

I am a traditionalist or a “charcoalist” I use charcoal. I don’t use starter fluid and start it with a tower. There are no unwanted chemicals affecting the taste of the chicken. I set the heat vents on both the top and bottom to barely open. You may use a propane grill, just heat on one side, and cook on the other. You may have to adjust the time.

While my charcoal is catching fire, I combine half of my spices, salt and pepper, and paprika while drinking half a can of my favorite beer in a can. Set the remaining beer aside for later.

I rub down my washed and dried chicken with half of the butter and then sprinkle half of my spices over the chicken, on all sides and inside, and pat them down into the butter.

By now the coals should be caught and I divide the coals leaving the middle of the grill clear of charcoal. If you want to add wood chips, now is the time. I would suggest pecan or apple wood.

In a small sauce pan I melt the remaining butter and when melted mix in the remaining spices. When combined, I CAREFULLY add it to the beer can with the remaining beer. BE CAREFUL, the beer will foam.

On a grill pan, I place the chicken with the beer can stuffed up its butt forming a tripod with the chicken’s legs. Carefully place the chicken on the grill pan, in the middle of the grill and cover with the grill lid. Note, there is a stand that you can purchase to hold the chicken and beer can in place but as I said, I’m a traditionalist.

I cover the grill and then walk away for forty-five minutes, about two to three beers in time. Don’t peek, that just allows the heat to escape.

After forty-five minutes, using a meat thermometer, I check the breast, which should be 165 degrees F. and the thigh which should be 170 degrees F. If not at the correct temperature, drink another beer and check again. If chicken has reached the correct temperature, remove it from grill and wrap in aluminum foil and let rest for ten minutes. Drink another beer if you want but remember you might not want to pass out before eating your chicken.

Read more at https://www.amazon.com/stores/Don-Miller/author/B018IT38GM?ref=ap_rdr&store_ref=ap_rdr&isDramIntegrated=true&shoppingPortalEnabled=true

Tastes Like Chicken

/ cigarman501 / 7 Comments

Shane Walsh: [about eating frog legs] When you get down to that last can of beans, you’re gonna be loving those frog legs, lady. I can see it now… [imitating Lori Grimes] “Shane, do you think I could have a second helping, please? Please? Just one?”

Lori Grimes: Yeah, I doubt that.

Shane Walsh: [to Carl Grimes] Don’t listen to her, man. You and me, we’ll be heroes. We’ll feed these folks Cajun-style Kermit legs.

Lori Grimes: I would rather eat Miss Piggy. Yes, that came out wrong.

Snappy Repertoire from The Walking Dead

Warning: This is not about The Walking Dead but about my addiction to cooking shows, food, and memories involving frog legs. They do taste like chicken.

Not that I’m ever going to prepare Chicken Kiev or Beef Stroganov, but I watch cooking shows allowing The Pioneer Woman to cause Pavlovian responses cooking brisket with cowboy baked beans featuring burnt ends or Giada De Laurentiis preparing anything. Just stand there Giada, just stand there. Another type of Pavlovian response.

My thoughts raced down a pig trail after a conversation with a Northern friend about what we might have eaten at a restaurant had it been named the “Roadkill Café.” Much of our banter centered around squirrels and possums along with my favorite saying, “flatter than a toad frog on a four-lane highway.”

I pointed out that I had grown up “country rich”, never having to resort to roadkill. I admitted to having been permanently scarred for life cleaning fish and turtles, plucking and gutting chickens, skinning squirrels, and slaughtering hogs to supplement the protein requirements of our diets.  I feel fortunate my family drew the line at possum. I did occasionally eat frog legs, the subject of this rabbit hole I fell into.

Later in the day, as I looked for a recipe for fried frog legs, I stumbled across a YouTube video featuring one of the Duck Dynasty boys preparing frog legs. I watched it. Fifteen minutes of my life I’ll never get back. I realized frog legs may taste like chicken, but no one ever shows the nasty side…gigging and skinning little green Kermits or wringing little Henny Penny’s neck.

For some reason, the video reminded of a young lady whose bright light had burned out, who asked, “Why do people raise beef? We can go to the supermarket and buy it.” I’m sure there is a logic there that only she understood. I’m also sure one can find pre-skinned frog legs somewhere but somewhere else there is a frog walking on stumps.

I was first introduced to frog legs when I was quite young. An uncle home from college and a couple of cousins had spent the night gigging frogs…and I suspect, participated in activities my grandmother would have frowned upon involving distilled spirits. Still, they were sober enough to deliver a croker sack of frogs to my grandmother who skinned them and prepared them along with grits and eggs for breakfast.

I remember awaking to the smell of something I was unfamiliar with frying. Sautéing frog legs heavily peppered were literally twitching in butter in a big cast iron frying pan. They were twitching, I kid you not.

Gross alert, view at your own risk

Did you know that Mary Shelly was inspired by twitching frog legs while writing Frankenstein? Sorta inspired. The frog legs weren’t frying but according to the Smithsonian Magazine, Shelley was inspired by the concept of galvanism—the idea that scientists could use electricity to stimulate or restart life. Galvanism, using an electrical current, would cause frog legs to jump. Feel smarter? I wonder if they fried them afterwards.

The French consider frog legs to be a delicacy, but this, according to differing theories, has nothing to do with calling the French the derogatory term, Frog. It is more likely due to the Frog that was a part of the counter-revolutionary flag flown during the French Revolution. No matter what theory do not call a Frenchman a Frog. It’s not nice.

While I was in college, I went gigging with a couple of fraternity brothers and a chemistry teacher. In a flat bottomed jon boat, armed with gigs and flashlights, we paddled the perimeter of a small lake looking for little green eyes glowing in the reflection of our lights. We would paddle in close, gig the frog, and put him in our own croker sack. We might have partaken of some distilled spirits like my uncle but I’m not sure.

All was grand until a snake crawled into our boat. Instead of using an oar to stun the snake and put him back into the water, one of my frat brothers pulled a concealed pistol and put three bullet holes in the bottom of our boat.

The snake? Perfectly safe and still in the boat under the croker sack. The rest of us? Paddling for dear life to get back to the landing while avoiding the snake before we sank. Since that time, I’ve not gone frog gigging again and have only eaten frog legs on an all you can eat seafood buffet a hundred years ago.

It seemed safer to look online and inquire where I might find some preskinned frog legs. Ten dollars a pound plus shipping? Imported? Geez. I guess that is why they are a delicacy. Well since chicken also tastes like chicken, I think I’ll grill up some wings instead.

An excellent recipe for frog legs or chicken wings https://foodchannel.com/recipes/cajun-fried-frog-leg-recipe

The Food Channel

Don Miller’s authors page can be found at https://www.amazon.com/Don-Miller/e/B018IT38GM?fbclid=IwAR1rEhMYcMA8cZ4B9q3hI4Csq2sS3MBrJdAEpNjnvu1wqcIuf_yHjBO_HtY

Smells Like Chicken

/ cigarman501 / 7 Comments

“But my heart’s running ’round like a chicken with its head cut off

All around the barnyard, falling in and out of love

The poor thing’s blind as a bat, getting up, falling down, getting up

Who’d fall in love with a chicken with its head cut off?”

“A Chicken with its Head Cut Off” by the Magnetic Fields

I’m prone to follow my thoughts as they fall into a rabbit hole, diving in to see what is at the bottom. I’m not sure this was a rabbit hole. It was more a black, iron kettle sitting on a fire, water rolling, and steam rising. At some point, I realized I smelled like chicken.

I was lying face-down on an operating table while my dermatologist removed the latest squamous cell carcinomas from my calf. This was the third or fourth in that location which joined the two on my ear, and a couple on the thigh of my opposite leg. That has nothing to do with the story exactly, but I wish I had kept up with my total number of stitches during my lifetime. Seems like I’m always cutting something or getting cut upon.

The calf had been numbed and the doctor’s touch was light. A little pressure he said, no pain. It couldn’t have been much pressure and there was no pain. I was just at the point of falling asleep when he began to cauterize the bleeders. It was the smell of my own toasting flesh and singed leg hair that brought me back and took me back to my childhood.

Back to a boiling black cauldron of water and the poor chicken that was about to give her all so I could eat a chicken leg for supper.

Periodically my grandmother, Nannie as we all called her, would begin a fire outside, under a big, black, iron caldron. As the water heated, she would pick up her ax and head to the chicken coop. Gothic chicken horror music should be playing in your head. A less than productive egg producer was about to die.

We were meat eaters, and the death of farm animals was a common occurrence. It wasn’t kept a secret from the children. There were no worries about our delicate sensibilities. We knew how the meat, fish, or poultry ended up on our plates. We had been warned about naming our animals, but I still found it sad when Bacon, Sausage or Henny Penny went to meet their maker. Sad until those pork chops or chicken legs hit the frying pan.

 I would follow my grandmother to the coop realizing a macabre sight was about to unfold.  I didn’t find joy in the occurrence, but I knew there was something odd about chickens with their heads cut off running about willy nilly before finally flopping over. I remember when I first studied the French Revolution. I truly wondered if King Louie XVI or his wife, Marie Antoinette, ran around like a chicken after their beheading. Truth, I kid you not. I was just a stupid kid.

After the beheading, Nannie would take the chicken and dip it in heated water for five or ten seconds and begin to pull feathers. If they were too hard to pluck, she would continue to dip the chicken into the water until she had supper plucked. Then she would dry the chicken and with a burning piece of wood, singe the pin feathers off before gutting and butchering. That was the smell triggering my memory.

The memory came when the smell of my own burning skin and hair hit me. The memory was as if I was there, sixty years ago. Not pleasing…smell or memory. The memory of frying chicken battered and turning brown in Crisco is a much better memory. I can smell it now and a Johnny Cash tune is running in my head. Or it might have been Kris Kristofferson.

“Then I crossed the empty street

And caught the Sunday smell of someone fryin’ chicken

And it took me back to somethin’

That I’d lost somehow, somewhere along the way”

I haven’t lost the memory of a chicken leg, crunchy on the outside and moist on the inside. The memory is quite pleasing. Colonel Harland Sanders, eat your heart out. She did more with chicken coated with flour, salt, and pepper and shallow fried in Crisco than any of your secret recipes.

From the Johnny Cash Christmas Show, 1978

***

Postscript: Except for the smell, everything went well. I got to add twelve stitches to my total and am recovering with just a bit of discomfort.

Don Miller writes in multiple genres, both fact and fiction, and combinations of both. His latest is “Pig Trails and Rabbit Holes” which may be purchased or downloaded at https://www.amazon.com/Pig-Trails-Rabbit-Holes-Southerner/dp/B09GQSNYL2/ref=sr_1_1?crid=TKS6SAC9M2I9&keywords=Pig+Trails+and+Rabbit+holes&qid=1647603975&s=books&sprefix=pig+trails+and+rabbit+holes%2Cstripbooks%2C2247&sr=1-1

Cravins’ of the Worst Kind

/ cigarman501 / 3 Comments

Biscuits and sawmill gravy…biscuits and sawmill gravy…biscuits and sawmill gravy.

BISCUITS AND SAWMILL GRAVY!

It’s four in the AM and I’m thinking about biscuits and sawmill gravy.  My fifteen-year-old puppy dog can’t decide if she wants to go to the potty or not and is keeping me from going back to sleep.  Did I mention she’s blind and on a drug regimen too?  I’m thinking about drugs, but my drug thoughts involve food.  Might as well write about it, the chance of returning to dreamland is nil.

Someone posted a recipe about two weeks ago and accompanied it with a photo of biscuits ‘runnin’’ in the heavenly manna called sawmill gravy.  I have been craving this staple from my childhood every day since.

Big ole tall biscuits split and dripping butter in a puddle of creamy white gravy with bits of pork sausage and black pepper flakes doing the backstroke as if in an Olympic pool.  I could hear the plaque swelling in my veins and have been fighting the urge like a pregnant woman craving vanilla ice cream smothered in sardines at three AM in the morning.

I reckin’ there are worse urges, but it is not the healthiest dish in the world, and I’m concerned about health.  I’ve been having a lot of unhealthy urges, most of them involving pork, beef or chicken parts deep-fried or slow-cooked and if not smothered in gravy, running in fat…oh man, bacon fat.

I tend to run off the rails when it concerns my diet.  I don’t do anything by half measures.  I’m planning lunch and supper while I’m eating breakfast.  A day of excess turns into a month of penance and metaphorical self-flagellation.  Why eat a cup of ice cream when a half-gallon is available?

I can hear the half-gallon calling to me from the fridge, “Eattttt me, EATttttt me, EATTTT ME!”  The call starts with a soft, ethereal, childlike voice…and ends in a scream from a horror film.  It begins as a suggestion and ends with a demand.  A demand I will pay for in my head.

Food is my drug of choice.  I will have a liquor drink or a light amber pilsner beer on occasion, but Jasper Newton “Jack” Daniels doesn’t scream at me in a gruff, Tennessee accent from the liquor cabinet, “Y’ALL DRINKKKK ME!” 

“This little piggy” who should have gone to market is rooting around in my head instead.  Pulled pork BBQ, bacon, country-fried pork chops…yum!

I have waged a battle with my weight for the best part of six decades.  I was a fussy eater until my tonsils and adenoids were removed in the late Fifties.  It was as if my taste buds suddenly activated.  Active taste buds and low willpower are a deadly mix when weight is involved.

Now the memory of my grandmother’s peanut butter cookies is calling to me.  “EATTTT ME!”  She died twenty years ago and took her cookie and biscuit recipe with her.  If not, I might be makin’ biscuits with a side of sawmill gravy and a dessert of peanut butter cookies at five AM this morning instead of writing this.

My grandmother is one of the reasons I’ve tried every fad weight loss regimen known to man with only short-term successes.  She had a bad habit of showing her love through food.   “Good boy, Donnie.  I love you, have a cookie…” or five.

Lost seventy pounds on the Atkins diet, tried, and failed going vegan with the MacDougal Diet, counted fat grams, the beer diet…no not really.  I finally stumbled on to something that worked in the mid-2000s.  A heart attack.

Exercise with a low fat, taste at a minimum, plant-based diet to stay alive so I could meet my grandchildren.  Heavy doses of running and walking.  Meat and fried foods…once in a blue moon….  I’m sorry, I grew up Southern with food deep or pan-fried, highly seasoned by the spirits of my ancestors, “That’ll do honey chile.  Ease back on that salt but put in another dash of those Cajun seasonings.”

Because I tend to run off the rails, I worry about giving in to my urges.  Biscuits and sawmill gravy now, fried liver mush and onions later, fried catfish filets with grilled cheese and onion grits forever…all covered in pan drippings that involve bacon.

I’m not sure grilled salmon on a bed of greens with a simple vinaigrette is going to satiate me.

A still, small voice calls to me, “Eattttt me, EATttttt me, EATTTT ME!”  Damn it!  I did.

***

Historical- “The legend of biscuits and sawmill gravy is that, prior to the Civil War, the gravy was created in logging camps or sawmills to give lumberjacks extra energy for a long day of chopping down trees.”

“The dish started with cooking sausages in a pan and then making a roux by tossing flour and/or cornmeal into the pan and cooking to a light blonde color. Cooks deglazed the pan with milk and scraped off the sausage bits stuck to the pan, called fondly by the French, “fond”. If the gravy was served too thick and chunky, lumberjacks were said to accuse the cooks of adding sawdust to the recipe. The original recipe most likely consisted of only breakfast sausage, pan drippings, milk, and black pepper.”

From AmazingRibs.com, Classic Southern Biscuits and Gravy (Sawmill Gravy) Recipe by Meathead Goldwyn

“Forgive me Father….”

/ cigarman501 / 16 Comments

 

While discussing our health and eating habits, I lamented to my best friend during our weekly early morning walk together, “I’ve got to get ah hold of my diet.”  Six months ago, I needed to lose five pounds…I now need to lose five additional….  My friend’s weight hasn’t varied a pound in the last decade.  I hate him just a little.

I know I could have said “get hold of” but I’m Southern and “get ah hold of” is perfectly acceptable.  I could have said, “get ah holt to” too, also perfectly acceptable from a man who was born, reared and has lived his entire life south of the Mason Dixon.

The point, I actually have one…oatmeal.  Oatmeal is one of the ways I get “ah holt” of my diet despite the fact I don’t like cooked breakfast oatmeal ah tall (at all).  I realize it is good for me.  I know this because of the red heart on the round tubed package with the smiling Quaker on the label.  Oatmeal seems to go well with the concept of diet and exercise…or as I think of it, starvation and torture.

Be clear!  I don’t hate oatmeal, I hate cooked breakfast oatmeal.  I’m a grits guy and all the unhealthy additions used to make it palatable…extra-sharp cheese, butter…maybe some sausage crumbles.  All my non-Southern friends roll their eyes and remark, “I don’t know how you eat grits, they’re so bland.”  Oatmeals not? And a painter’s canvas is white until the paint is applied.  Grits are the same way.  Grits are a blank canvas for the chef’s art.

I told my friend, hoping by saying it out loud I would follow through, “I’m waiting until the first frost and changing over to oatmeal again.”  For some reason, oatmeal seems better suited for the cold, barren, bland, and dark days of winter.  Well, we had our first frost a few days ago and I’ve had my first bowl of steaming hot Quaker Steel-cut Oats.  Yum…not.

I also converted from beer to Jack.  Jack seems better suited to help me through those cold, barren, bland, and dark days of winter.  Oats with a shot of Jack?  It’s five o’clock somewhere.

There is something about the mouthfeel of cooked oatmeal…is that something?  Mouthfeel?  I heard the term on one of those cooking shows that I noticed never cooks oatmeal.  Consistency?  Sometimes it seems the more I chew, the bigger the wad of oatmeal gets.  Sometimes I swallow without chewing.  I like the mouthfeel of grits and I never swallow without chewing because of the added accoutrements.  I used the French pronunciation in my head to make it sound better.  I guess I used the French spelling too.  I just can’t do that with oatmeal with a straight face.

I try to disguise the oatmeal, using it like a gray, chef’s canvas, I guess.  Almonds, yogurt, and frozen blueberries, or cinnamon, brown sugar, and butter, sometimes molasses and walnuts, maybe chocolate chips…okay, I seem to be making it less healthy as I go, and it doesn’t change the mouthfeel.  Oatmeal gets worse as you compare it to the mouthfeel of what you are putting in it.  Kind of like the feel of a silky negligee as opposed to a knobby wool nightshirt.

I like oatmeal’s mouthfeel fine in Missouri cookies or granola…I won’t turn down a raisin oatmeal cookie.  That’s pronounced Missour…rah cookies.  Raw oats, cocoa, butter, sugar, milk, and peanut butter…it has peanut butter, what’s not to like?  No-bake, easy, tasty but probably not very heart-healthy.  Granola is toasted but is pretty calorie-dense with all the honey and nuts.  Sometimes I add it to my yogurt and leave the cooked oats out.

Choices, choices and all are bad.  My bud suggested, “Why don’t you eat multi-grain Cheerios or Kashi?  They stand up well in milk, high in protein.  I eat them with fruit.”  Yeah, a good mouthfeel I guess and they have the little red heart symbol on their package.

Good idea but I think I now realize, eating boiled oats is my own form of self-flagellation for previous nutritional choices leading to my heart attack.  I am paying for my sinful eating habits.  Too much pizza, too much red meat, and fried chicken…drinking eggnog while eating sausage cheese balls at Christmastime, cut in lard cathead biscuits running with butter and King syrup, fried everything….too many sins to enumerate.

I need absolution.  I should be confessing to a food priest…”Forgive me, father, for I have sinned, I ate a fried hamburger last week…with mayo…and cheese.”  My penance would probably be another bowl of breakfast oatmeal served sans anything.  I may be sick.  “Hail Oatmeal, full of grace….”

The featured image came from UrbanDaddy https://www.urbandaddy.com/articles/37513/chicago/the-state-of-chicago-burgers-10-beautiful-burgers-one-beautiful-slideshow   Please forgive me for showing a Yankee hamburger but somethings transcend region.

Don Miller’s author’s page may be found at https://www.amazon.com/Don-Miller/e/B018IT38GM

King of Syrups, All Hail King

/ cigarman501 / 3 Comments

 

I have a sweet tooth I must guard as tenaciously as we should be guarding our nuclear launch codes…not a good analogy because I slip up and let my guard down.  While letting my sweet tooth guard down might equate to an increase of a pound or five on my bathroom scales, letting your guard down concerning the launch codes could equate to increases in radiation levels and nuclear ash swirling about.  I’ve seen too many end of the world movies.  This morning my end of the world scenario involves my sugar and fat cravings.

I awoke with a hankering.  I flat out fancy something sweet.  To avoid such scenarios, I have made my fridge and pantry a post-apocalyptic, barren wasteland of sweet treats.  If not, I would be chin deep licking the container from a former half-gallon of Breyer’s Chocolate Chip Mint ice cream or reaching into the bottom of a bag of Hersey’s Dark Chocolate minis I had just opened.

Absolutely…No…Willpower.  Twice I’ve walked over to the freezer to see if there was something sweet hiding behind those frozen Lean Cuisines.  This is despite knowing, “There ain’t nothing there!”  Wait…I wonder if Linda has something stashed in her purse…“F@#$ Me!”

My cravings have taken me down one of Alice’s rabbit holes.  Instead of enjoying a cup of tea with the Mad Hatter I’m thinking about thick, lard infused, buttermilk biscuits, “runnin’” in butter, topped with King Brand Golden Syrup.  Even those cravins’ are for naught.  No lard, no freshly churned butter, and no King Syrup.

As I mentally toast the Mad Hatter’s similar insanity, I regale him with stories of peanut butter and Missouri cookies served by my grandmother.  They too are favorites from my youth, but for some reason, this morning it’s biscuits and King Brand Golden Syrup.

Biscuits and honey, you say Mad Hatter?  I would not turn it down…it’s just that in the memories of my youth it wasn’t honey, it was Golden Syrup…or maybe molasses…”Wait! I have molasses…a little toast drizzled in blackstrap molasses!”  Nope!  It ain’t what I want.

Growing up in a Southern rural area one might think I would crave honey…or sorghum.  One would be wrong.  I found sticky, sweet heaven in a large, red labeled metal can featuring a lion’s head and a pry-off lid.  Made in Maryland, somehow the syrupy ambrosia found its way South to the shelves of Pettus’s Store.  From there the contents had found their way onto the cathead biscuits my grandmother had made and placed before me.   A dessert fit for a King…or made by a King…All Hail!

Some people don’t consider biscuits and sawmill gravy a meal.  My guess…those same people would not consider butter covered biscuits drowning in a King Syrup a dessert.  Their loss…and mine cuz I ain’t got none.

Well, Mad Hatter…I’ve no biscuits and no King Syrup.  All I have are the memories of a small kitchen and the narrow dining area that went with it.  The warm biscuits on a chipped china plate with freshly churned butter. and the red labeled tin waiting at the ready.

My heart is thankful for the memories and much “heart” healthier because the memories are all I have…until I get myself to a grocery store.

For further trips down a rabbit hole, Don Miller’s author’s page can be found at https://www.amazon.com/Don-Miller/e/B018IT38GM

 

In Praise of Corn

/ cigarman501 / 11 Comments

 

Most of the people here in the foothills of the Blue Ridge have a love affair with the first tomato sandwich of the season.  That would be the ones they make with homegrown or at least local tomatoes.

Don’t get me wrong, I love them too.  A Cherokee Purple running with Duke’s Mayonnaise on white bread, lightly seasoned with salt and pepper…no it doesn’t get better than that…unless you are a corn lover.  Now, in all honesty, I am waiting patiently for my Cherokee Purples to start showing color but last summer I ate or drank corn every day it was available.

There is something about the first roastin’ ear of the season…or first half dozen…at least for me.  Dripping in butter, or not.  Seasoned with salt and pepper, or not.  I don’t care, the first corn of the season is truly a reason to celebrate.  I’m celebratin’ today!

I grew up on a farm that grew copious amounts of corn.  Corn for boiling, creaming, soup mix, or chowder.  It was one of the main ingredients in my grandmother’s chicken pot pies or the occasional “cooter stew.”  Her creamed corn is still the best I’ve ever eaten and I miss it.

Dried, it was ground into cornmeal and grits to enjoy when fresh corn wasn’t available.  Cornbread, cheese and butter grits, corn pone, corn dodgers, and hush puppies.  Yellow, white or bicolor, it didn’t matter.

Corn fed our livestock, even the cobs were ground into a powder mixed with water to serve to our pigs.  The feed bags they were stored in would later become dresses sown from patterns by and for my grandmother, the scraps turned into patchwork quilts.  “Nothing wasted!”

Some might have been allowed to ferment with yeast and barley grain.  Later it would be distilled, stored in light blue gallon Ball mason jars with a few peaches or cherries thrown in for good measure.  Some…if the wrong person asks I’m denying it.

I admit I’ve even eaten it raw, once.  Later, after I recovered, I read an account of the Battle of Camden where it seems the defeat of the Patriot forces might have been aided by the raw corn they consumed along the way.  I guess it is hard to fight with your pants hanging around your ankles.

Well, today is the day.  I got the call from my local “corn monger” and went by and picked up a dozen ears of bicolor.  I used to grow my own until the raccoons discovered it.  Little bastards keep coming back.  They like it about as much as I do.

Um, um, um.  I’m torturing myself and waiting just a bit longer…okay, that’s long enough, my stomach is growling.  Bring enough water to cover the corn to a rolling boil, put in your husked corn, cover and wait until the water has returned to a boil and turn it off.  It is done…don’t you dare overcook it.  Today I will roll it in butter and lightly salt it.

In my best Bugs Bunny voice, “Bon Appétit, you maroons.”

bugs

Image by https://www.eatbydate.com/how-long-to-boil-corn/

Don Miller’s author’s page may be found at https://www.amazon.com/default/e/B018IT38GM?redirectedFromKindleDbs=true

 

Steak Chips….

/ cigarman501 / Leave a comment

 

I never know what will trigger a memory.  They just occur…a benefit from age?  Great, I’m glad there is one benefit from age…wisdom certainly isn’t.

Recently it was an unlikely trigger…Dr. Oz of daytime tv fame.  I walked in to find him prancing from my tv screen discussing how to make hamburgers moist despite overcooking…as in cooking to well done.  Well done and then some…something my grandmother would have done to hamburger or steak.  The young man being interviewed was using a “panade.”  Being as country as a fresh cow patty I looked the word up. Suddenly I was back in a small kitchen watching her making her most special, well done, yet moist hamburgers.

My grandmother grew up in a time when meat was slaughtered and processed on the farm…in not the most sterile conditions.  There was a disease, trichinosis, caused by a roundworm that could be transferred from undercooked meat to humans.  This led me to believe that all steaks were…well…cracker like…dry and tending to make snapping sounds when cut…like a potato chip.

Now, I don’t want to give you the wrong idea.  We weren’t eating premium cuts of meat either.  We were the ones who made “eating high on the hog” or in this case, cow, possible.  Generally, we ate variations of round steak, cubed and then turned into a cracker, may be covered in a milk gravy or covered in a beading and then turned into a cracker before being covered in a milk gravy.  Yes, she overcooked them and taught my mother to overcook them as well.

I didn’t know any better until I went off to college.  I didn’t know steak came anyway other than chip like…and cubed.  A young lady I was dating suggested that I might want to try my filet mignon cooked less than well done.  During those days if a young lady I was dating had suggested I might try a dead cow’s hoof raw, I probably would have eaten it with a smile on my face.  The things you might do for love I guess…or lust.  Despite thinking it was just heated past raw, I found it to be moist, tender, quite tasty and not the least bit cracker-like.  I also didn’t pronounce it correctly either, “fill-it-mig-non.”

As bad as Nannie’s steaks were, her hamburgers were heavenly…despite having every bit of pink cooked right out of them.  They were moist because she added her own version of a “panade.”  A French word, it is a paste made from stale bread and milk or a word that means, “A state or experience of misery or poverty.”  I know my grandmother and grandfather experienced poverty, even before the Great Depression.  Just not sure about the misery but I doubt it.  Gee, the things you learn if you just pay attention.

She didn’t use bread as I remember, she used oatmeal or crushed up crackers.  Nannie also added sautéed onions and used a spice list I’ve never been able to recreate.  I’ve tried, repeatedly with different variations, and have only created my own version of a fried meatloaf…not bad, but not the same at all.  Boo, hoo, hoo.

My grandmother was a good cook, but it usually involved chicken, fried or in a pot pie.  Maybe wildlife like cooter soup or squirrel dumplings and for clarification, in those days a cooter was a turtle.  I know today’s word usage might cast some shade on that dish, but turtle soup was quite tasty…much tastier than her steak chips.

Thank you, Dr. Oz.  You have reinvigorated my efforts and brought back memories of the sound of beef patties landing in a greased, hot cast iron pan, moist and tasty hamburgers on white bread, a small kitchen and the woman who toiled there.  Ummmm, ummmm…wait, you mean I’ll probably use ground turkey instead of beef?  Roasted not fried?  No lard?  Oh well, thanks for the memories anyway.

Don Miller’s writer’s page can be found at https://www.amazon.com/Don-Miller/e/B018IT38GM