I recently bought Paula Deen’s Southern Cooking Bible, after checking it out at the library. I can’t say I’m working my way through it, as there are quite a few recipes I don’t have any interest in cooking – for example, anything deep fried – but I did make a list (oh how I love lists) and am randomly picking recipes to try.
As you can tell by the title of this post, today I made sweet potato biscuits and chicken bog.
What is chicken bog, you ask? Basically, it’s rice, sausage, and chicken cooked in a spicy broth. It may not be much to look at, but it was really good! Very subtly spicy and a nice consistency. It sort of reminded me of the filling in the sticky rice you get at dim sum restaurants, but not quite as sticky. Jimmy is a huge fan of all three ingredients and this was a big hit with him.
Apparently sweet potato biscuits are a well-known Southern phenomena, but I had never heard of them. Maybe a Georgia thing? These turned out so light and fluffy, and just a bit sweet. They were delicious, and I will definitely make them again!
Today I tried two separate recipes out of Paula Deen’s Southern Cooking Bible. The first was Streusel Pumpkin bread.
For the most part, I followed the recipe exactly. The streusel didn’t work out exactly as it should have – when mixed together, the butter, brown sugar, cinnamon, and flour are supposed to have a crumb-like consistency, but mine turned into a thick paste. I think I must have used a tad more butter than I should have. I was able to mostly fix it by adding more brown sugar and flour, as you can see in the picture above. The recipe also calls for raisins, but my husband nixed that idea. I happened to have dried cherries in the pantry, so I used those instead. They worked out perfectly!
I traditionally make pumpkin bread at the first sign of fall, and I have used the recipe out of Silver Ravenwolf’s Halloween for years. Paula Deen’s recipe tasted quite different, but I think overall I prefer it over Silver Ravenwolf’s.
Next up was Cheese Grits. This recipe was a hit, but it was a bit time-consuming. Twenty minutes to cook the grits, then another 45 minutes of baking. I’m pretty sure I’ve made a cheese grits recipe that didn’t take quite as long. Still, this is a good, Southern dish to have in my repertoire.