Hello, again

It’s been quite a while since I’ve blogged. Two months, by my account. I guess work, kids and life got in the way.

It’s not that I haven’t been trying new recipes and ingredients … I just haven’t been writing about them here.

I’m excited about the Piggly Wiggly that’s set to open in Saltillo in a few weeks. Biz editor Dennis Seid, who got a sneak peek last week, said the grocery store is beautiful, with stained concrete floors and old tin and wood scattered about. He said it has a Fresh Market feel to it.

Speaking of Fresh Market, I’m headed there next week after I attend a cooking school at Viking. I hope to bring back some nice fish, bread and some fresh spices. I may even pop into Target and get some new napkins for the breakfast room table.

We’ve been busy in the yard at our house. My husband spent the weekend planting tomatoes, peppers, dill, chives and carrots. We’ve never grown carrots before. Will they even grow in Northeast Mississippi? This should prove to be interesting.

I’m planning to try a new stuffed shells recipe for dinner tonight … mushrooms, tomatoes, artichoke hearts, spinach, cottage cheese, carrots and spices. If it’s good, I’ll write about it in my Speaking of Food column in the Daily Journal. If it’s bad, my kids will tell everyone at school what a rotten cook I am.

My son has a soccer tourament in Tupelo this weekend, so I’ll spend a lot of time on the sidelines with other parents. Maybe I’ll get some good recipes to share.

Food tour of NeMiss?

A variety of barbecue and side orders awaits a group of four Birmingham-Southern College students at Byron’s Smokehouse in Auburn, Ala., Wednesday. The students, self-named the “Southern BBQ Boys,” have spent January visiting some of the South’s finest barbecue restaurants for course credit in an unusual writing class that combines eating barbeque with academics. (AP Photo/Jamie Martin)

Sorry to cut in on the food blog, but this story on Barbecue 101 caught my eye and stomach.

Four college students spent January visiting some of the South’s best barbecue restaurants for course credit from Birmingham-Southern College in a self-designed class that combines heaping mounds of meat with academics, all spread across five states. Click here for the story of the trip and a list of spots they visited. Two things came to mind about this …

One, why wasn’t I smart enough in college to come up with something like this?

Two, where would I go if I could go on a NeMiss food tour?

I posted a few of my ideas in the comment section and hope you will tell us where you would go. A warning – reading the story above and participating will make you hungry.

Todd Vinyard
Online Editor
Journal Publishing Company

Gumbo for Super Bowl Sunday

I was on a radio program this morning with Bill Cossett and Russ Wilson, talking about Super Bowl foods. I mentioned that we were going to have Chicken Gumbo in our home on Sunday, along with some appetizers, and I’ve had a couple of listeners call and ask for the recipe.

So here it is. It’s really, really simple and takes no time to put together, especially if you use the shortcuts I mention at the end of the recipe. I’ve made this recipe several times and it’s ALWAYS a crowd-pleaser. Even my children like it, okra and all.

Chicken Gumbo

1/4 cup vegetable oil
4 cloves garlic, minced
2 onions, finely chopped*
2 green bell peppers, finely chopped*
3 ribs celery, finely chopped*
2 cups peeled, chopped tomatoes**
1 (8-ounce) can tomato sauce
2 1/2 quarts chicken broth
1 (16-ounce) package frozen chopped okra
1 whole rotisserie chicken, deboned and chopped
Hot pepper sauce and cayenne pepper to taste
Salt and pepper to taste
1 tablespoon gumbo file powder (optional)
Cooked white rice
Heat oil in a large pot and cook garlic, onions, peppers and celery until soft and translucent. Add tomatoes, tomato sauce and stock. Bring to a boil, reduce to simmer and add okra and chicken. Season with hot pepper sauce, cayenne, salt, pepper and file. Simmer for 1 hour or until flavors meld together. Serve over hot cooked rice. (I usually  add 3 cups of cooked rice to the gumbo and simmer a few minutes before serving. That way, nobody gets too much gumbo or too much rice.)
Serves 8 to 10.
* Instead of chopping onions, bell peppers and celery, I use two bags of frozen Seasoning Blend, which is the same thing. You find it in the grocery store with the frozen vegetables.
** I use a 15-ounce can of diced tomatoes.

Birthday cake time

This morning, I began the process of making my daughter a birthday cake. She’ll be 15 tomorrow (Jan. 8 … yes, she was born in Tupelo on Elvis’ birthday). I’ll admit I used a Duncan Hines butter cake mix for the layers, but I’m making a homemade chocolate frosting for it.

I can’t remember the last birthday cake I made. It’s just so easy to call the bakery or Baskin-Robbins and order one. And you know, there’s a period there where all children want are store-bought cakes in the shape of Barney or the Little Mermaid. For a couple of years, all mine would have were cupcakes from Rose McCoy’s cake shop in east Tupelo.

So I was pleasantly surprised when I asked my daughter, Mary, if she would like a homemade cake this year, and her face lit up. ‘Yellow cake with chocolate icing, please. And thanks, Mama.’ It still warms my heart to replay her reply in my head.

Now, there won’t be any fancy roses on top or writing or even sprinkles. Just an-old fashioned yellow cake with chocolate icing. And 15 candles.

Tony’s Market has closed

I am in mourning.

My husband and I bopped into Tony’s Market Saturday  morning only to be told by an employee at La  Vino (next door) that Tony’s closed on New Year’s Eve. The employee said there just wasn’t enough traffic to keep the doors open.  (I don’t know how this could be true. I’ve told everyone I know about Tony’s and my husband will tell you I have a very big mouth!)

That’s the bad news.

The good news is that I’m told Scott and the gang from Tony’s will be moving to the new Piggly Wiggly in Saltillo. The employee said he believed Scott would be up and running with his fine line of meats and cheeses sometime in March. Not sure if he’s going to have his fabulous fish or not, but I’m keeping my fingers crossed.

Hoppin’ John for New Year

Four years ago, I published my mother-in-law’s recipe for Hoppin’ John a couple of days before the new year was to begin. Every year, I get requests for the recipe from folks who have misplaced it or thrown it out. Here it is again, just in time for New Year’s Day.

Happy New Year!

Hoppin’ John

1 (16-ounce) package dried black-eyed peas
2 large ham hocks
2 tablespoons bacon drippings
4 cups water
1 large onion, cut into wedges
1 teaspoon salt
1 teaspoon pepper
1/2 to 1 teaspoon dried crushed red pepper
1/2 teaspoon dried thyme
2 bay leaves
1 teaspoon minced garlic
1 chicken bouillon cube
Hot cooked white rice

Bring peas and enough water to cover to a boil in a Dutch oven; remove from heat, and let stand 1 hour. Drain.

Remove skin from ham hocks. Chop meat from ham hocks, reserving bones.

Saute meat in hot bacon drippings in a large skillet over medium-high heat 3 minutes or until slightly browned.

Combine peas, meat, bones, 4 cups water and next 8 ingredients in Dutch oven. Bring to a boil; reduce heat and simmer, gently stirring occasionally, 1 to 1 1/2 hours or until peas are tender. Remove and discard bones. Serve over rice.

Thanksgiving Day Strata

I mentioned in my column this week that I’d made two different breakfast dishes on Thanksgiving morning. One was Easy Orange Rolls, which is in the Food section of the paper today (12/3). The other is this Strata, which is a fancy word for a breakfast casserole.
This turned out well, although it could have baked a bit longer. Next time, I’ll either cook it an hour and 15 minutes, or let it sit at room temperature for an hour or so before baking.

Strata
14 slices bread, crusts removed
1 cup diced cooked ham or bacon
2 cups shredded Swiss or Cheddar cheese
1/3 cup finely chopped shallots
2 tablespoons chopped fresh basil or parsley
6 large eggs
3 1/2 cups milk
Salt and pepper to taste
Cut bread into cubes. Generously grease a 9×13-inch baking dish. Make a layer with half of the bread cubes, arranging them so that they cover the bottom of the dish. Sprinkle with ham, cheese, shallots and basil. Cover with remaining bread cubes.
Beat eggs and milk together in a large bowl and season with salt and pepper. Slowly pour the mixture over the top of the bread layer, saturating it evenly. Cover and refrigerate overnight.
Preheat oven to 325 degrees. Uncover the strata and bake for 1 hour, or until puffed and lightly browned. Makes 8 to 10 servings.

IV’s sets re-opening date

I talked to Al Wallace at IV’s restaurant in Tupelo earlier today and he said he was re-opening his restaurant on Monday, Dec. 1, at its new location on West Main Street across from Ballard Park.

The lunch and dinner menus will change – no more white tablecloths, just good food prepared simply.

Read more about Al’s move and new concept in the Food & Dining section of the Daily Journal on Wednesday, Nov. 26.

Restaurants open on Thanksgiving?

I’ve had a call from a reader wanting to know if any restaurants (outside of fast food restaurants) will be serving Thanksgiving dinner, either a buffet, or a meal with all the trimmings (turkey, dressing, cranberry sauce, sweet potatoes, pumpkin pie, etc.)

If anyone knows of one in Tupelo or nearby, please give me a holler.

Thanksgiving memories and traditions

Have you got a Thanksgiving tradition in your family you’d like to tell us about or a special memory from Turkey Day you’d like to share? If so, let us hear from you.
In 250 words or less, regale us with a tale about Grandmaw falling asleep in her plate or Uncle Henry carving the turkey every year or Little Johnny’s first Thanksgiving. Your stories can be funny, sad, poignant … whatever it takes. You’re welcome to send photos, too, if you’d like.
Send your stories and/or photos to:

Thanksgiving Tales
c/o Ginna Parsons
Daily Journal
P.O. Box 909
Tupelo, MS 38804

or e-mail them to ginna.parsons@djournal.com

or fax (662) 842-2233

Or post them right here on the blog.

Photos will be returned if a self-addressed stamped envelope is enclosed. The deadline for entries is Friday, Nov. 21.