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Southern Food Part 1

When people think of “Southern Food” the first thing comes to mind is “cooking all day over a hot stove.” Yes I can truly say that southern dishes take a while to cook, but it is typically the only way to achieve their wonderful flavor.

CNN did a special called “Reclaiming the Soul of Southern Food.” In this article they describe “Southern Food” as being the “vastest and most varied of all traditional regional cooking of the nation.  Complete volumes could and have been written about each of these elements of Southern cooking – creole, cajun, Tex-Mex, soul food and barbecues.”

Southern Food can be described as “Comfort Food” or “Soul Food.” Either way, southern cuisine comforts you soul.

Grandma Maud’s has taken southern cooking to a different level.  Appreciating the delicious tastes and the special seasonings that makes the dishes southern, we decided to make it easier for you. Grandma Maud’s Premium Southern Seasonings has combined all the traditional southern tastes into a bottle. You get that cooked over the stove all day taste in a fraction of the time.

You can actually add our seasoning to any dish and wonder how you ever got along without it.

We want to show you how any dish can become a wonderful experience using Grandma Maud’s Premium Southern Seasoning.  Stay tuned to catch the various recipes we will post for you to prepare for your family and become the kitchen hero!

Visit our online store at http://grandmamaud.com/ and enjoy our free shipping for an unlimited time!

 

 

 

29 Comments

  1. Shonny

    05.08.2012

    Reply

    Is there a such thing as Vegan Southern Foods?

    • Tina

      05.10.2012

      Reply

      Yes there is a such thing as Vegan Southern Food. Most Southern Food comes from the ground already, we add the meat. I understand that smoked meat is one of the flavors that make the food a southern dish, but you can create a smoked meat taste. It may be hard, but it can happen. The Southern Seasoning from this company claims to have a smoked meat taste, but I want to know if this Southern Seasoning has any animal products in it?

      • Kwstas

        05.31.2012

        Reply

        Does anyone know about Shapla Pitha ?I was lokniog for receipe of Shapla Pitha . This is a kind of snack, usually ppl from Borishal cook this. So tasty Can anyone help me? :Salehin:

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      05.31.2012

      Reply

      Ma’m, I’m new in cooking benlagi food for my husband & as im living in australia, mostly i call my mom back in Bangladesh for any kind of recipes,instructions. but as im a born hindu married to a christian (Foriegner who seems to love the bangladeshi cooking style!!), my mom cant help me out with beef recipes (Not that she knows i cook beef at home haha) anyway i was looking online for a beef liver bhuna recipe for the last 3 hours & only now I found ur blog & I have a feeling this will b very helpful! thank u so mch for blogging these wonderful recipes here & a special thanks to ur children who help u put these recipes on ur blog.Best wishes,R

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    Ingredients
    Serves: 6
    900g chicken livers, rinsed, drained and cut into small cubes
    1 onion, thinly sliced
    4 whole dried red chillies
    1 handful fresh coriander leaves
    4 cloves garlic
    1 (2.5cm) piece fresh ginger root, finely chopped
    1 ripe tomato, chopped
    3 tablespoons olive oil, divided
    1/2 teaspoon crushed chillies
    2 tablespoons of Grandma Maud’s Southern seasoning
    1 teaspoon cumin powder
    1 teaspoon chilli powder
    1 teaspoon ground coriander
    1/2 teaspoon ground turmeric
    1/2 teaspoon curry powder
    1 teaspoon salt

    Preparation method
    Prep: 20 mins | Cook: 25 mins

    1.In a bowl, mix together chicken livers with crushed chillies, Grandma Maud’s Southern Seasoning, cumin, chilli powder, coriander, turmeric, curry powder and salt.

    2.Heat 2 tablespoons oil in a frying pan over high heat. Add liver and saute until half cooked. Set aside.

    3.In a clean pan, heat remaining oil until hot. Add onion and fry until almost brown, then add garlic and ginger. Fry for another minute, then add whole red chillies and tomato. Fry for a further minute or until onion has softened. Season with salt, if desired.

    4.Return liver to the pan and reduce heat to medium. Cook, uncovered for 10-12 minutes. You want moist of the moisture to evaporate as this is a dry massala dish.

    5.When livers are cooked through and the pan is almost dry, add coriander leaves and serv

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