It’s just about prime porch season in Savannah, so it’s time to whip up some Southern classics to share for a family supper or lazy lunch. Southern comfort food is a great way to showcase some of our oldest culinary traditions as we pack big flavor into hearty meals. So, whether you can’t find your family recipe, want to experiment with a new version, or you simply want to know more about it, we will introduce you to three test kitchen favorites…
First up, hoecakes with thinly sliced okra inside – it doesn’t get much more southern than these two quintessentially Southern gems combined in one recipe! Similar to a pancake in appearance, but made from ground cornmeal, salt, and water, hoecakes get their name from their agricultural lineage; farmhands typically cooked them over an open flame on the face of a hoe. But lace hoecakes like this recipe incorporate much more water into the batter so that a thin, crispy hoecake is fried on the griddle. Watch Paula fry hoecakes in her kitchen!
The Lady and Son’s Restaurant has transformed hoecakes into one of Savannah’s specialties, though similar versions of these patties served with maple syrup and butter are popular all over the South and beyond, where they will likely be prepared differently and known as Johnnycakes. The addition of okra to the hoecake batter is great way to consume your greens without deep-frying them; okra (which probably came to French colonial America via Ethiopia) lends the perfect vitamin-rich, heritage-steeped twist to this indulgence…
Country fried steak refers to cubed or simply tenderized beef steaks, dredged in flour, fried in hot fat in a heavy skillet, and simmered in seasoned liquid until a gravy forms. The preparation probably derives from 19th-century German immigrants bringing wienerschnitzel to America. Country fried steak is a favorite all across the South, but Texans are known for (and some claim to have invented) their own incarnation, chicken fried steak. (Check out Paula’s version of a basic chicken fried steak!)
Paula’s country fried steak offers the best of the South, using her own House blend to season the standard cubed round steak and a white, buttermilk-based, sauce for the gravy. Steaks are dipped in buttermilk (often preferred due its tenderizing effects) that is later combined with a roux to create the simmering liquid, which eventually becomes your smooth, rich buttermilk gravy – perfect to soak up with Paula’s signature buttermilk biscuits! And if that’s not enough to make you hungry, we love to bake our biscuits buttered top, on a buttered cast-iron skillet for that extra-crispy crust. Bake them while your steak simmers so you can serve them fresh and hot out of the oven together!
We have to include meatloaf, a consistent American comfort food, with one quick loaf offering ample portions for a family dinner and a couple of sandwiches for the week. While meatloaf’s predecessors date back to the Roman Empire, with delicious ancestral variants evolving across Europe, today’s American meatloaf is generally a combination of ground beef, veal, and/or pork, green pepper and onion, egg, breadcrumbs, seasoning, tomato product, and sauce baked in a loaf pan or formed into a loaf on a baking sheet.
Aunt Peggy’s use of oats instead of today’s more typical breadcrumbs harkens back to the Great Depression, when cereal grains made for a cheap filler in ground meat dishes. Calling for lean ground beef and oats makes this a relatively low fat and nutritious meatloaf, too! Some southerners prefer theirs smoked with barbecue sauce, include some bacon, spice it up, or sweeten it with cola. Aunt Peggy’s meatloaf is mostly traditional, slathered with a ketchup, brown sugar, and mustard glaze, and of course, we like a Vidalia onion for regional flair and a little extra southern sweetness!
And there’s three of our favorites, from our family to yours, y’all!Read More From Recipe Collection.
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Join Paula, Bobby and Jamie for a book signing at the Lady and Sons restaurant in Savannah from 2 to 4 pm. Only 350 tickets will be given out starting 1 hour before the book signing. No cameras permitted; a professional photographer will be on site to take your photo.
Join Paula and family for a Party at Sea to the Eastern Caribbean (San Juan, St. Thomas and St. Maarten - roundtrip from Miami) aboard the Celebrity Reflection presented by Alice Travel. Click here for more information, and please note that the Paula Deen cruise is only available by booking directly with Alice Travel. We are running out of space, so book as soon as possible!
Paula Deen is coming to Buffalo, NY to perform a live cooking show and let VIP ticket holders enjoy a delicious Southern feast with a menu created by Paula herself! Both events will be held at Samuel’s Grand Manner in Williamsville, NY which offers a refined elegance in a classically modern setting. The VIP lunch will be held at 12:00pm on February 8th and will go until approximately 2:00pm (doors will open at 11:30am). The lunch will include a hearty helping of Southern style cuisine which is personally selected by Paula, a Southern Cooking Bible cookbook, a photo op with Paula where she will also be signing autographs, a gift package, and preferred seating at that evenings cooking show! The cooking show will begin at 3:00pm on February 8th and run about 60 minutes long (doors will open at 2:15pm). Paula will be cooking up some of her favorite meals live for you at Samuel’s Grand Manor! Seating is unreserved and is “first come, first served”.
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Join Paula and family for a Party at Sea aboard Royal Caribbean’s Oasis of the Seas to Labadee, Jamaica, and Cozumel (roundtrip from Ft. Lauderdale) presented by Alice Travel. We will be having special, separate events for kids on this one with Jack Deen hosting the kids program! Click here for more information, and please note that the Paula Deen cruise is only available by booking directly with Alice Travel Book now before the prices start going up on the cruise and air!