![]() ![]() ![]() ![]() Salt, ground cayenne pepper, and whole black pepper in a peppermill or Kitchen Pepper (see recipe below).1 cup beef or chicken stock, homemade or store-bought, or water.2 cups Italian canned plum tomatoes, with their juice, chopped.1 medium green bell pepper, stemmed, seeded, and chopped 1 cup long-grain rice, washed and drained.1 medium onion, trimmed, split lengthwise, peeled, and chopped.1/4 pound thick-cut bacon or salt pork, diced small.This recipe was published in Fowler’s The Savannah Cookbook, published in 2008 by Gibbs Smith, and is included here by permission. This tomato pilau is one of the greatest dishes ever to emerge from the Low Country and can be adjusted depending on your tastes. This recipe for the Low Country classic was inspired by the erudite Damon Lee Fowler, culinary historian and cookbook author from Savannah and a keeper of old southern culinary traditions. Tomatoes, peppers, and onions are the trinity behind his favorite red rice dish made by his Alabaman grandmother, a dish he describes as the closest thing of his which may have roots. ![]() His personal journey of self discovery resulted in the ground breaking work “ The Cooking Gene.” In his latest book, he turns his attention to rice. Michael Twitty is an African American Jewish writer, culinary historian, and educator. In the American South, rice turns a collection of dishes into a meal. ![]()
0 Comments
Leave a Reply. |