• About US & Thistle Dew Books
  • Book Shoppe
  • COPYRIGHT NOTICE
  • Emporium
  • Farm Photos
  • Historic Interpretation
  • List of Articles on TheHistoricFoodie’s Blog
  • Motorcycles are Everywhere, Please Drive Safely©
  • PROGRAMS, DEMONSTRATIONS & LECTURES: Martin and Vickie Can Provide

Thehistoricfoodie's Blog

~ An enjoyable ramble through the world of Historic Foods and Cooking to include Gardening History, Poultry History, Dress, and All Manner of Material Culture.[©]

Thehistoricfoodie's Blog

Monthly Archives: October 2010

Organ meats and making them palateable

13 Wednesday Oct 2010

Posted by thehistoricfoodie in 18th century food, 19th century food, Colonial foods, historic food, period food

≈ Leave a comment

Haggis, neeps, & tatties, classic Scottish comfort food

After years of marriage to a man who refused to eat anything but conventional (read mundane, boring, uninteresting) food, it is wonderful being with a man who can appreciate life’s simple pleasures and find enjoyment in liver, kidneys, tongue, and other meats which were once considered choice cuts to be savored on a rare occasion when available, namely butchering time. 

I use a traditional Scottish recipe for making haggis and take the time to toast the oatmeal just so before steaming the pudding for hours over a slowly simmering pot of water.  By the time it’s finished the house is filled with the aroma of liver and seasonings.  I spent a summer and other shorter stents in Scotland where haggis appears in every form imagineable from burgers to panini, so I’m well aware of what the texture, flavor, and aroma should be.

I use a slightly less traditional recipe for pate, but the results are to die for.  It is creamy, flavorful, and when I put it out as an appetizer we ended up making it the meal while the left over beef stroganoff sat untouched.  That’s a pretty good indication we found it worthy of placement in my personal recipe collection.  I’d like to share a photo with my readers, however, we finished it off before it occurred to me to take one.

For those who appreciate liver, and possibly to entice a few who aren’t sure whether it’s worthy of sampling or not, I’ll share the recipe.  A nice cheese, crackers or toast, and if you’re a drinker, perhaps a glass of wine are the only accompaniments you’ll need.

INGREDIENTS:  3 tablespoons butter, approximately 1 lb. of chicken livers (rinsed and well drained), 2 hard-boiled eggs (peeled and coarsely chopped), half an 8 oz. package of cream cheese (preferably at room temp. – if you wish to moderate the taste of the liver you could use the entire package quite successfully), 2 tablespoons of finely minced fresh parsley, 1 tablespoon finely minced fresh thyme, salt and pepper to taste, a generous dash of onion powder.  You could easily replace the onion powder with slightly browned finely minced onion.

METHOD:  Melt the butter in a heavy skillet and add the chicken livers.  Cook over medium heat about 5 minutes until done but do not allow to cook long enough to get tough.  Stir occasionally.  Drain well.  Put the livers and all other ingredients into a food processor and process until creamy.  Refrigerate several hours or overnight before serving. 

Blissful meals, yall.

Advertisement

Jerry’s Country Cooking

11 Monday Oct 2010

Posted by thehistoricfoodie in Uncategorized

≈ Leave a comment

Sunday we hopped onto the bike and headed toward Eufaula, Alabama to see the historic homes and businesses there and about 40 miles out we stopped at a little dive called Jerry’s Country Cooking for lunch.  The home-made cinnamon rolls we’d devoured for breakfast had carried us about as far as could be expected and when we got into Union Springs we began to look for an eatery.  Jerry’s building is simple and humble giving no hint as to the quality of food that awaited us inside.

The lunch specials were BBQ ribs, baked chicken, and beef tips and gravy over rice.  The ribs immediately got my attention, but when the server dipped into the beef tips and came up with a ladel full of tender beef and rich golden brown gravy I decided perhaps that was the way to go.  Martin’s plate was soon piled high with sides of lima beans and candied sweet potatoes and a cornbread muffin and I couldn’t seem to help saying, “I’ll have the same please”, to which the server asked, “exactly the same?” 

“Yes, ma’am, exactly the same.”

I took the two steaming plates to a booth while Martin went to get our teas.  When he got to the table he also possessed two cups containing what the server told him were our desserts.  I took a quick peek and saw that the cups contained peach cobbler. 

After only a couple of bites we agreed Jerry was an amazing cook, one of those old Southern cooks who was born with a knack for seasoning food just so.  We were more sure of that fact with each bite. 

Finally when we were beginning to worry we’d be so full we’d doze off riding along on the bike we couldn’t resist opening the cups of cobbler.  With the first bite our eyes met across the table and we both went, “Mmmmmm”.  This was no run of the mill peach cobbler.  It was delicious, right down to the last bite.  I considered licking the cup for the last hint of golden peachy goodness but the arrival of our host at the table to ask if we’d enjoyed our meal brought me to my senses. 

Mr. Jerry Baxley was as congenial as his food was delicious and after telling him how much we had enjoyed our lunch and discussing the merits of good Southern food we exchanged business cards and Martin and I saddled up for the last leg of our journey. 

Should you find yourself anywhere in the vicinity of Union Springs I highly encourage you to join the locals at Jerry’s for an unforgetable meal and a helping of real Southern hospitality the way it used to be.  No need to dress up, if we were entertained as warmly as we were while dressed in biker’s leathers, you can’t go wrong with jeans and a comfortable T-shirt.  I’ll be here trying to tweak my peach cobbler recipe.

Road Food

11 Monday Oct 2010

Posted by thehistoricfoodie in Uncategorized

≈ Leave a comment

Part of the excitement and enjoyment of motorcycle riding is looking for some obscure little mom and pop eatery along the route.  We avoide chain restaurants like the black plague, looking instead for a clean (the cleaner the better) but informal establishment where we can sample local favorites.  Sometimes brilliant cooks are housed in the most unprepossessing building imaginable, and diners willing to give them a chance to impress us with their culinary flare can be very pleasantly surprised with the quality of food available.

Saturday on the way to the Victory dealership in Pelham, AL we stopped at Golden Rule Barbecue where we found the atmosphere relaxing with old photos on the wall to entertain us and good Southern barbecue on our plates.  The stuffed baked potato was really good, but should have been served at a much higher temperature.  The barbecue sauce was good and the sweet tea (and unsweet) flowed freely.  I think the original proprietors would be pleased at how the Golden Rule prepares its signature dish and how the customers receive it.

Archives

  • August 2022 (2)
  • July 2022 (1)
  • April 2022 (1)
  • February 2022 (1)
  • October 2020 (2)
  • August 2020 (2)
  • July 2020 (2)
  • March 2020 (1)
  • July 2019 (1)
  • March 2019 (1)
  • February 2019 (4)
  • January 2019 (1)
  • October 2018 (1)
  • September 2018 (1)
  • August 2018 (2)
  • July 2018 (1)
  • June 2018 (2)
  • May 2018 (3)
  • April 2018 (2)
  • March 2018 (7)
  • February 2018 (1)
  • December 2017 (3)
  • November 2017 (1)
  • September 2017 (2)
  • June 2017 (1)
  • May 2017 (1)
  • March 2017 (1)
  • February 2017 (4)
  • January 2017 (1)
  • December 2016 (2)
  • October 2016 (2)
  • August 2016 (5)
  • July 2016 (2)
  • June 2016 (3)
  • May 2016 (7)
  • February 2016 (1)
  • January 2016 (8)
  • September 2015 (2)
  • July 2015 (1)
  • February 2015 (3)
  • January 2015 (2)
  • December 2014 (1)
  • November 2014 (2)
  • October 2014 (3)
  • August 2014 (6)
  • July 2014 (8)
  • June 2014 (8)
  • May 2014 (11)
  • April 2014 (4)
  • March 2014 (5)
  • February 2014 (4)
  • January 2014 (4)
  • December 2013 (3)
  • November 2013 (2)
  • October 2013 (4)
  • September 2013 (8)
  • August 2013 (1)
  • July 2013 (10)
  • June 2013 (2)
  • May 2013 (3)
  • April 2013 (10)
  • March 2013 (4)
  • February 2013 (3)
  • January 2013 (13)
  • December 2012 (13)
  • November 2012 (4)
  • October 2012 (1)
  • August 2012 (3)
  • July 2012 (12)
  • June 2012 (5)
  • May 2012 (5)
  • April 2012 (4)
  • March 2012 (8)
  • February 2012 (1)
  • January 2012 (5)
  • December 2011 (10)
  • November 2011 (2)
  • October 2011 (3)
  • September 2011 (4)
  • August 2011 (7)
  • July 2011 (10)
  • June 2011 (6)
  • May 2011 (1)
  • March 2011 (1)
  • December 2010 (2)
  • November 2010 (2)
  • October 2010 (3)
  • December 2009 (1)
  • June 2009 (13)
  • May 2009 (10)
  • April 2009 (9)
  • March 2009 (1)

Enter your email address to subscribe to this blog and receive notifications of new posts by email.

Join 526 other subscribers

Create a free website or blog at WordPress.com.

Privacy & Cookies: This site uses cookies. By continuing to use this website, you agree to their use.
To find out more, including how to control cookies, see here: Cookie Policy
  • Follow Following
    • Thehistoricfoodie's Blog
    • Join 478 other followers
    • Already have a WordPress.com account? Log in now.
    • Thehistoricfoodie's Blog
    • Customize
    • Follow Following
    • Sign up
    • Log in
    • Report this content
    • View site in Reader
    • Manage subscriptions
    • Collapse this bar
 

Loading Comments...
 

You must be logged in to post a comment.