Mac, Cheese, And Green Beans: A Southern Comfort Classic

Macaroni and cheese with green beans is a tasty and fun combination of two classic side dishes. This dish can be served as a main or side dish and is a great option for Thanksgiving or Friendsgiving. It can be prepared in advance and refrigerated overnight, making it a convenient choice for busy cooks. For an extra special touch, try adding crispy fried onions on top for a crunchy texture and extra flavour. If you're looking for a delicious and hearty meal, why not try pairing it with deep-fried catfish and collard greens with smoked turkey wings? This Southern soul food combination is sure to be a crowd-pleaser and offers a rich and flavorful experience.

Hush puppies

Ingredients:

• Cornmeal (white or yellow)
• Flour (all-purpose)
• Sugar (granulated)
• Leavening agents (baking soda and baking powder)
• Seasonings (Cajun, Creole, salt, black pepper, cayenne)
• Buttermilk
• Grated onion
• Oil for frying (vegetable, canola, or peanut)

Method:

• Whisk together the cornmeal, flour, sugar, baking soda, baking powder, Cajun seasoning, salt, and black pepper in a large bowl.
• In a separate bowl, combine the buttermilk, egg, and grated onion.
• Add the wet ingredients to the dry ingredients and mix until combined.
• Heat the oil in a deep fryer, heavy stock pot, or Dutch oven to 365°F.
• Drop rounded tablespoons of batter into the hot oil in small batches, being careful not to crowd the fryer.
• Fry for 3-5 minutes, or until golden brown and cooked through.
• Remove from the oil with a slotted spoon and drain on paper towels.
• Serve hot with salted butter, or your favourite dipping sauce.

So, if you're looking for the perfect side dish to accompany your catfish, macaroni and cheese, and green beans, hush puppies are an excellent choice. They are easy to make, full of flavour, and will add a delightful crispy texture to your meal.

French fries

If you're looking for a healthier alternative, you can bake the fries in the oven. Oven-baked French fries are coated in olive oil, tossed in delicious seasoning, and baked until crispy. They are a healthier option that still provides the crunchy texture and flavour you desire.

Fried green tomatoes

Ingredients:

• 4 large green tomatoes
• 1 cup all-purpose flour
• 2 teaspoons coarse kosher salt
• 1/4 teaspoon ground black pepper
• 1 quart vegetable oil for frying
• 2 large eggs, beaten with 1 tablespoon water
• 1/2 cup yellow cornmeal
• 1/2 cup panko crumbs
• 1/4 teaspoon paprika
• A pinch of cayenne (optional)

Method:

• Cut the green tomatoes into slices about 1/4-inch thick.
• Season the tomato slices with salt and pepper on both sides.
• Set up three wide, shallow bowls for dredging. In the first bowl, add flour. In the second, whisk together the eggs and water. In the third bowl, combine cornmeal, panko crumbs, paprika, cayenne, and 1/2 teaspoon each of salt and pepper.
• Dip each tomato slice first in the flour, then in the egg mixture, and finally in the cornmeal-crumb mixture, ensuring both sides are coated.
• Place the coated slices on a baking sheet and let them rest for 10-15 minutes to absorb the coating.
• Heat oil in a deep fryer or large saucepan to 350°F (175°C).
• Gently place the tomato slices into the hot oil and fry until golden brown and floating, about 2-3 minutes.
• Drain the fried tomatoes on a plate lined with paper towels.
• Serve warm as a side dish or with a dipping sauce.

Tips:

• Choose firm, green tomatoes that are not too ripe, as they will be too soft and won't hold their shape during frying.
• Maintain the oil temperature between 350°F to 375°F (175°C to 190°C) for optimal frying.
• Don't overcrowd the pan when frying; cook the tomatoes in batches to ensure even cooking and maintain the oil temperature.
• For an extra crunchy coating, double-dredge the tomatoes by repeating the flour, egg, and breadcrumb process a second time.
• Drain the excess oil by placing the fried tomatoes on a paper towel-lined plate or a wire rack over a baking sheet.
• Get creative with spices and herbs! Try adding garlic powder, onion powder, or Cajun seasoning to the breadcrumb mixture.
• Fried green tomatoes pair well with dipping sauces like remoulade, honey mustard, or sweet chilli sauce.

Coleslaw

There are many variations of coleslaw, but the base ingredients are shredded cabbage and carrots, mixed with a seasoned dressing. You can make a creamy coleslaw with mayonnaise, buttermilk, and a little lemon juice and vinegar, or a non-creamy version with apple cider vinegar. You can also add extras like cucumber, onion, celery, and green pepper.

For a spicier option, try a Creole coleslaw with a kick of Creole heat, which goes great with spicy fried catfish. Or, for a summer picnic, a no-mayonnaise coleslaw holds up well in the heat.

Fried okra

Okra is a staple in the Southern United States, but it is also grown in Oklahoma. It is a popular ingredient that can be grilled, pickled, stirred into a pot of gumbo, or fried. Frying okra is a quick and easy way to deal with its slimy texture. The high temperature transforms it into a golden brown, extra crispy treat.

Ingredients

• Okra
• All-purpose flour and cornmeal for breading
• Salt & pepper for seasoning (add cayenne for a kick)
• Neutral oil for frying, like vegetable oil or peanut oil
• Buttermilk (optional)

Method

• Cut the okra into 1/2-inch pieces.
• If using buttermilk, drizzle it over the okra and season with salt and pepper.
• Toss the okra in the flour and cornmeal. Make sure the pieces don't stick together.
• Heat the oil in a deep fryer or skillet to between 350 and 375 degrees Fahrenheit.
• Carefully drop the okra into the oil and fry for 2-3 minutes, until golden brown.
• Remove the okra from the oil and place it on a paper towel-lined plate to absorb the excess oil.
• Season with salt to taste.

Tips

• Frozen okra can be used, but it is recommended to thaw it first and pat it dry with paper towels.
• Fresh okra should be washed and dried before frying.
• The breading can be flour, cornmeal, or a combination of both.

Frequently asked questions