Stop the War on Southern Cuisine!
Apparently, the folks at Bon Appétit didn’t get the memo; the one where the New York media declared 2012 the year of hating Southern Cuisine. I just received the latest issue of BA today and it is a salute to America’s most import culinary region, the South.
I have often said that the Deep South has a culinary tradition unmatched in the New World. Dixie is to America what Tuscany is to Italy, what Provence is to France, it is the nation’s gastronomic heart and soul. And no Madison Avenue smear campaign can ever change that.
Many might think that the current assault on Southern Cuisine stems from the recent revelation that Paula Deen has diabetes. After all the brainless snobs at 30 Rock and their ilk have certainly crucified her for not revealing her condition until three years after her diagnosis. Just for the record, Ms. Deen has absolutely no responsibility to disclose any illness she may have. Anyone who thinks otherwise needs to post the entirety of their medical history online for everyone to read before even thinking to say anything.
But Paula Deen’s illness is just the latest piece of hypocrisy coming from the elitists, yet another salvo of class warfare. I’m not saying that Southern food doesn’t have it’s faults. It can be high calorie/high fat. But eaten in moderation it will never cause diabetes. Ever. Plus it’s no higher in fat or calories than the celebrated foods on New York City.
Let’s take a fried chicken dinner – 2 pieces of chicken (one breast, one leg) is roughly 550 calories and 24 grams of fat, mashed potatoes adds 240 calories, 9 grams of fat and the biscuit is another 130 calories and 6 grams of fat. That’s 920 total calories and 39 grams of fat. Yep, that’s pretty hefty.
Now let’s look at one of those giant slices of New York style pizza. It contains upwards of 7oo calories and nearly 40 grams of fat. Just one of those famous Coney Island hot dogs has more than 550 calories and a whopping 32 grams of fat. A big deli-style Reuben has over 900 calories and 60 grams of fat.
None of those numbers include sides. But since we’re on the subject, which do you think is healthier collard greens or potato chips? French fries or black eyed peas? The point is no one cuisine in and of itself is harmful. The secret to eating healthy is moderation. If you eat and exercise in moderation you don’t have to count calories or watch your fat intake. Like Paula said on NBC’s Today Show, “I’ve always said, ‘Practice moderation, y’all.’ I’ll probably say that a little louder now.”
So with that squashed, I think I’ll go fix some fish and grits.
Review: Grilled Cheese by Marlena Spieler
Finally, after two months of Cooking Channel reviews and Next Food Network Star recaps I am back to reviewing a cookbook. This one specializes in something that is close to the heart of every kid from 4 to 94, grilled cheese sandwiches.
Marlena Spieler’s ode to the perfect rainy day lunch is entitled Grilled Cheese – 50 Recipes to Make you Melt and it is available through amazon. Spieler is no cookbook amateur as she has published over 50 cookbooks including another tribute to a popular comfort dish Macaroni And Cheese. She has also made numerous TV appearance mostly on BBC. Additionally she writes for Bon Appétit and Savuer as well as penning the internationally syndicated column “The Roving Feast.”
To some a book about grilled cheese sandwiches might seem silly. I mean who can’t put a Kraft single between two slices of Bunny bread? If that is your mindset I am truly puzzled as to why you are reading a foodie blog. The reality is there are hundreds of types of cheeses and breads and each combination has the potential to blow your mind. Think about the humble quesadilla – what is it if not a Mexican grilled cheese?
Spieler does a fabulous job of showing the versatility of the ultimate comfort food. Her imagination is inspiring with recipes like Austin Powers’ Sha-a-delic (a 70’s classic featuring ham and pineapple), the French variation Casse Croûte with bleu cheese and gruyére or the dessert-ish French Toast stuffed with strawberries and cream cheese. The author has even found a way to incorporate grilled cheese into a salad with her Open-faced Chévre Sandwiches – basically little goat cheesed topped crostini – that she adds to a salad of mixed greens topped with a walnut vinaigrette.
At this point I would be remiss if I did not mention the beautiful photography by Sheri Giblin. It is quite simply some of the best food porn I have seen in quite a while. In fact, everything about Grilled Cheese is an exploration of the extravagant side of this timeless sandwich.
New Cooking Show Round-up
Cooking Channel Announces Programming Slate While Food Network Welcomes New Series and Returning Favorites
NEW YORK – April 20, 2010 – All burners are firing at Scripps Networks Interactive in the food category, with Cooking Channel and Food Network unveiling new shows for 2010, it was announced today by Brooke Johnson, president, food category for Scripps Networks Interactive.
COOKING CHANNEL
Cooking Channel, the newest network from Scripps Networks Interactive, will launch May 31st. The network by food people, for food people will feature a diverse lineup with new, original shows including Unique Eats, Foodography, Drink Up, Cook Like an Iron Chef hosted by Michael Symon, and Foodcrafters with Aida Mollenkamp. The network will also feature the U.S. premiere of shows like Food Jammers, Indian Food Made Easy, and Caribbean Food Made Easy.
PRIMETIME:
Unique Eats
Premieres: May 31
Unique Eats spotlights America’s most exciting and revolutionary restaurants, providing the first look and the last word in everything extreme in food today. The locations range from high-end dining rooms to casual neighborhood treasures and even roving eateries with no permanent addresses.
DRINK UP!
Premieres: May 31
Happy hour comes to Cooking Channel with Drink Up! hosted by Darryl Robinson, a.k.a. “Dr. Mixologist,” of the Hudson Hotel in New York City. From the first pot still, producing fiery drops of proto-vodka to today’s creative and complex cocktails served by mad-scientist mixologists in sexy lounges, Drink Up! shows viewers how those drinks got into their hands.
Foodcrafters
Premieres: May 31
Aida Mollenkamp uncovers the hidden handmade food secrets found across the country. Travelling from coast to coast, she unlocks these culinary treasures and show viewers how to bring them all home.
Foodography
Premieres: May 31
Food has shaped the way our culture and world have evolved around us. Hosted by CBS Sunday Morning’s Mo Rocca, Foodography showcases these cultural food themes by taking a look into the past, present, and future of iconic, classic, and trendy foods.
Food Jammers
Premieres: May 31
Each episode of Food Jammers features a high-impact, low-fi culinary contraption conceived, designed and constructed in the Jammer’s warehouse studio. This tasty, madcap food odyssey satisfies viewers’ cravings for unusual viewing adventures.
DAYTIME:
Spice Goddess
Premieres: May 31
Bal Arneson reveals the power of using fresh, wholesome ingredients to make delicious, simple, everyday Indian meals. In each episode, Bal delves into the world of herbs and spices and show how just a pinch of this and little bit of that can put pizzazz into any dish.
Indian Food Made Easy
Premieres: May 31
Chef and food writer Anjum Anand brings a lighter, fresher approach to classic Indian dishes, making simple, mouth-watering meals. Anjum helps friends and viewers overcome their fears of planning, preparing and making Indian food by guiding them through shopping and dispelling the myths around Indian cuisine.
Cook Like an Iron Chef
Premieres: July
Iron Chef Michael Symon teaches viewers the skills and techniques needed to cook like an Iron Chef! Along the way, Michael is joined by chef challengers and other Iron Chefs who reveal their mysterious methods in tackling secret ingredients.
Caribbean Food Made Easy
Premieres: August
Levi Roots travels around the United Kingdom and the Caribbean revealing how delicious Caribbean food can be created at home with easy-to-prepare, mouth-watering recipes using fresh, healthy and readily-available ingredients.
Classic Cooking Block
Premieres: June 1
This block features: Julia Child and Galloping Gourmet. Bon Appetit!
FOOD NETWORK
Food Network features the debut of new primetime series 24 Hour Restaurant Battle, Food Trucks (WT) and Kid in a Candy Store, plus the return of fan-favorites, The Next Iron Chef: Season Three, Works Cooks in America: Season 2 and The Next Food Network Star: Season 7.
PREMIERE PRIMETIME SERIES:
CUPCAKE WARS
Premieres: June 18th at 10pm ET/PT
It’s cupcake vs. cupcake in Food Network’s tastiest competition yet! In each episode, four of the country’s top cupcake bakers face off in a series of challenges testing their creativity, flavors and presentation, vying for the right to present their cupcakes at a major event. They will be judged on taste and presentation, and only one baker will win the gig.
24 HOUR RESTAURANT BATTLE
Premieres: July
Hosted by renowned chef Scott Conant, each episode of 24 Hour Restaurant Battle features dueling teams of aspiring restaurateurs who have 24 hours to conceive, plan and open their own restaurants for one night. Once the doors open, diners will be served along with Scott and a rotating panel of judges representing three areas of expertise: restaurant marketer, restaurant reviewer, and restaurant investor. The winning team receives $10,000 in seed money toward realizing their dream!
KID IN A CANDY STORE
Premieres: July
Adam Gertler’s mission is to find the best, most outrageous, most innovative, and also most loved sweet treats in the world. Adam travels the United States to visit bakeries, restaurants, food carts, and factories where America’s favorite candies are produced. From wild and wacky twists on traditional favorites like deep fried cupcakes or sweet beet ice cream to the most scrumptious and creative candy, cakes and frozen snacks in the country, this sweet joyride makes viewers feel like a kid again.
FOOD TRUCKS (WT)
Premieres: August 15th at 10pm ET/PT
Tyler Florence hosts as seven teams of the country’s best food truck cooks hit the road to sauté their way across America. Each week, the teams that sell the most food in the challenge city race to the next episode, and the losing team drives home. One food truck team comes out on top and wins a $50,000 grand prize!
RETURNING FAVORITES:
THE NEXT IRON CHEF: SEASON 3
Premieres: Fall 2010
Kitchen Stadium once again opens its doors to find a new culinary warrior in the sizzling primetime series The Next Iron Chef, hosted by Alton Brown.The reality competition challenges top chefs from around the country in a series of demanding situations, testing their culinary skills and mental toughness for the ultimate prize: to become an Iron Chef.
WORST COOKS IN AMERICA: SEASON 2
Premieres: 1st Quarter 2011
The most hopeless cooks in the country return to compete in the high-stakes elimination series, Worst Cooks in America. Robert Irvine (Dinner: Impossible) joins Anne Burrell as host and competitor to put the recruits through a culinary boot camp they won’t soon forget! At stake for the last two standing is the chance to cook for a panel of esteemed culinary critics and to win the grand prize of $25,000.
THE NEXT FOOD NETWORK STAR: SEASON 7
Premieres: 2nd Quarter 2011
Food Network’s number one series, The Next Food Network Star, returns for a seventh season. This season follows new hopefuls competing for the ultimate dream job: his or her own Food Network show. With this coveted prize on the line, the finalists strut their star power and culinary chops for host Bobby Flay and the selection committee to see if they stack up against the competition.
ICA: Symon vs. Adjey
According to Wikipedia David Adjey is, “a world renowned chef, consulting with many restaurants in Toronto and throughout North America. He is known for his appearances on the Food Network Canada show Restaurant Makeover, which is seen in over 16 countries worldwide and ran for seven seasons starting in 2005.”
Adjey helped kick off the 7th. season of Iron Chef America by taking on Michel Symon in Battle: Sturgeon. The challenger made Carpaccio of Sturgeon, Sutrgeon chowder with Sturgeon lobster finger, Cedar-roasted Sturgeon, Bacon wrapped Sturgeon with collard greens and Smoked Sturgeon with Celery Root Hash. Iron Chef Symon countered with Smoked Sturgeon Belly with Caviar, radish & lemon zest pancakes, Sutrgeon Puttanesca, Butter poached sturgeon with curried applesauce, Sturgeon with Lamb sausage and bean broth and Grilled Sturgeon with ragu.
The judges were Andrew Knowlton (Bon Appetit), John Curtas (Eating Las Vegas) and Steve Olsen (aka Wine Geek). And the winner was (don’t scroll down if you don’t want to know) . . .
. . . a draw.
