Tuesday, September 30, 2014


Hushpuppies From Florida’s Big Bend

By Doc Lawrence

TALLAHASSEE, FL- Much like biscuits, hushpuppies are an important part of food folklore. I’ve heard my share of stories with claims about where they came from and how they were named. For those not lucky enough to be from or live in the Deep South, hushpuppies are culinary delights with a base of good cornmeal, fried to a brown crust and often served alongside seafood. There’s no magic formula, but you’ll know the real thing at first bite.

Hushpuppies-the genuine ones- are delicious.

Tune in Chef Lara Lyn Carter's Show
Hushpuppies serve as more than accompaniments to entrees. Try them as appetizers, having some sauces and dips nearby to add even more adventure. Your own variation of remoulade, any number of salsas and dressings will work and the result is a conversation piece. Hushpuppies, well prepared and served hot are show stealers and will disappear quickly before a Saturday afternoon kickoff.

Beverages with Hushpuppies? Think like a Southerner. Bourbon or Tennessee whiskey-based cocktails are wonderful any time of year. Wines from Riesling to Viognier are wonderful choices. But because the best story about hushpuppy origins says they came out of the food culture around Tallahassee, why not open a bottle of chilled Blanc Du Bois, a white wine with Florida ancestry? Lakeridge Winery in Clermont and San Sebastian in St. Augustine and respected producers. The experience opens a new world of tastes.

As her TV viewers are well aware, Chef Lara Lyn Carter has the top hushpuppy recipe today, notable for the blend of appropriate ingredients while staying true to Southern food heritage. “I like the ingredients in my hushpuppy recipe,” she says, “and based on my experience at home and cooking for television, these are almost always the big hit each time they are served.”

 Legendary Hushpuppies
Chef Lara Lyn offered one bit of advice: “Try these hushpuppies with some Tupelo honey. They cannot be described, only enjoyed!”

Seminole Hush Puppies
         Chef Lara Lyn Carter
1 cup yellow cornmeal
¾ cup self-rising flour
1 teaspoon salt
½ teaspoon sugar
½ cup sweet onion, finely chopped
½ cup sweet whole kernel corn
½ cup sun-dried tomatoes in oil, finely chopped
1 large egg, beaten
¼ cup grated parmesan cheese
1 cup buttermilk
Canola oil for frying
Preheat your deep fryer to 375 degrees. Mix all ingredients together and using a melon ball scoop, drop the hush puppies into the oil. Fry in batches for 3-4 minutes until golden brown.

The Renegade

     Doc Lawrence
4 parts Michter’s Toasted Barrel Finish Bourbon
I part cane sugar simple syrup
Dash of orange bitters
Serve over chunk ice in Old Fashion glass

NOTE: Nothing brings more joy to a home chef than an original book about Southern dishes and wines of the world. Southern Thymes Shared brings the magic of great recipes paired with wines of the world, plus it is a lovely production that looks great on a coffee table. Available as gifts for the holidays at Amazon.com.

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