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" Chicken-fried steak puts the "Tex" in Tex-Mex, whether served country-style (smothered in cream gravy and accompanied by fries and Texas toast) or cowboy-style (topped with chili, cheese and onions and served with beans and rice). The huge portion lives up to its "monster" designation; even a more modest lunch order featured a generous fork-tender piece of beef sheathed in a crispy, golden batter coating. "
I wish there was good Tex-Mex place in Charleston. I've been hoping to find a southwestern place with good fajitas but have yet to find any. The two I went to were very third rate. You wouldn't think it would be that hard. After all, how difficult it is to saute chicken pieces, and veggies and serve it with good sauteed onions, peppers and some good Salsa and Guacamole along with some hot homemade tortillas? The last time I had decent ones were years ago and I just followed a recipe in a cook book. They came out great but it was a big production. I'd rather pay to have someone else prepare them in a restaurant.... but I'd want them to taste at least as good as the ones I made.
That's what I said when I first heard of it but I had some and it is very good. I thought it was a southern dish because I saw Paula Deen cook it on one of her shows. lol Here is her recipe.
4 tomatoes, peeled and sliced
10 fresh basil leaves, chopped
1/2 cup chopped green onion
1 (9-inch) prebaked deep dish pie shell
1 cup grated mozzarella
1 cup grated cheddar
1 cup mayonnaise
Salt and pepper
Preheat oven to 350 degrees F.
Place the tomatoes in a colander in the sink in 1 layer. Sprinkle with salt and allow to drain for 10 minutes.
Layer the tomato slices, basil, and onion in pie shell. Season with salt and pepper. Combine the grated cheeses and mayonnaise together. Spread mixture on top of the tomatoes and bake for 30 minutes or until lightly browned. To serve, cut into slices and serve warm
I bought a pricey tomato pie at one of the restaurants/farmers Market places on the main drag in John's Island and it definitely had cheese and it had a lot of mayonaise and butter. It was very rich.
" Chicken-fried steak puts the "Tex" in Tex-Mex, whether served country-style (smothered in cream gravy and accompanied by fries and Texas toast) or cowboy-style (topped with chili, cheese and onions and served with beans and rice). The huge portion lives up to its "monster" designation; even a more modest lunch order featured a generous fork-tender piece of beef sheathed in a crispy, golden batter coating. "
Amen to that! I live in Connecticut (moved from FL) and would also trade all those foods for chicken fried steak (or chicken fried chicken) and Mexican or Tex-Mex. I miss fried chicken (everything up here is over battered and over fried). I miss Chick-Fil-A and Sweet Tomatoes, sweet tea baked in the sun. I mostly miss sitting out on the deck of a restaurant overlooking any body of water. You just can't beat good southern food.
Ever hear of a 'Panzarotti"? Delicious!!! Originated in Camden, NJ, not a place you want to eat nowadays, or visit, but they sell them in pizzerias in south jersey. Think of a large, maybe a very large man's fist, fried pizza pillow! Yummy cheese and sauce on the inside a crunchy fried crust! That's good stuff! I want one NOW!
THe tomatoe pie in the north isn't Paula Dean's.
Tomatoe pie in the south is totally different. It is made in a pie shell.
Tomatoe pie in the north is
a fresh made PIZZA pie dough, they spread xtra virgin olive oil on the top of it, topped with tomatoe sauce, then fresh sliced tomatoes and some delicious herbs, including basil. (I like the fresh basil)
If you bought this down south, which I don't think they make it down here,
you would buy it at your favorite pizza palor.
It is really good, and people who love tomatoes or have a dairy intolerence order it all
the time up north.
You all could try it at home, especially when the tomatoes are ripe(if yall grow them) just
call a pizza place and tell them you just want to buy a dough.
Pick up the dough and put some olive oil on the top, tomatoe sauce, and your fresh tomatoes and basil, mabey some garlic.
OK, I'm ending this, I'm on a diet for summer.
Don't forget hamburger steak w/ vidalia onions and brown gravy poured over the top. I like the gravy poured over my fries too. I may be mistaken, but I think this is typically a Southern meal.
I didn't see where anyone mentioned baked macaroni and cheese pie..... that is one of my most requested recipes from friends outside of the South. My grandparents were part owners of the Friendly Cafeteria in Columbia SC for years and I kept as many of my grandma's old, handwritten recipes as I could. Catfish stew was my grandfathers specialty but I've never been able to get mine to come out exactly right. I love collards cooked with streak of lean/fatback and fried cabbage with stewed tomatoes on top. I think skillet fried corn cakes are specifically Southern as well. I never could really understand the bagels thing from up North......bagels seem real dough-y to me unless they are squished and toasted but my husband loves the "authentic" ones....he says they are boiled. I LOVE the Italian up North...... Tony DiNapolis in NYC has amazing food. I don't eat for a full day before going so that I can really load up on all of my favs! Oh, and I really love Italian ricotta cheesecake. It isn't so sweet and thick like NY style. And I do like really toasted bagles with thick cream cheese and lox! The salmon and cream cheese blend with capers (no onions) is great. I think I'd like it even better on wheat toast...
BTW...the Lee Brothers are going to be in Greenville this weekend promoting a new Southern cuisine cookbook. They are offering demonstrations. I don't think I'm allowed to post a link but if you need any help finding info, DM me and I'll private message you with the info. Sounds like something cool to do on a Sunday afternoon, since we are on the subject.
all i know is 2 things I really miss since we moved here from WI a year ago. Cheese Curds and Candy raisens. The curds we pick up when we go back for a visit, and that candy is no longer available anywhere ( was more of a midwest thing since the 70's or so ).
Guess some tradeoffs had to be made to get away from snow/cold....
Maryland- Thisck sliced tomato, cheese and mayo sandwiches on a hot summer day!
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