Wednesday, June 4, 2014

Classic Southern Fare

I think by now most of you are aware of my penchant for southern culinary fare. Plainly speaking, I LOVE southern cooking. I live in the land of  battered, fried, battered again, dipped in butter THEN wrapped in bacon and I can't get enough of it. I have died and gone to heaven, what's not to love?

Well lots actually. As I alluded to previously with hog maws, cooking in the south can and does get a little weird, ask anyone who's stood anywhere close to chitterlings being cooked (the smell never goes away). I've so far eaten everything from pig stomach, to pig ears, tongue and snout, I've eaten chitterlings and giblet gravy, had buffalo burgers and alligator tail spring rolls, but nothing has quite intrigued me as much as what I'm about to talk about.

(I'm an islander in love with American southern food, how weird is that?)

I see that look of desire in your eyes. What you seem to be gazing at longingly is a dish affectionately known in the deep south (not pretend south like metro Atlanta) as Chicken Purlough or Chicken Bog. Basically a chicken and rice casserole created out of necessity during the American Civil War. Rebels and Federals alike needed something quick and simple to cook and eat quickly while out making war.

That's the other thing I really do enjoy about living in the State of Georgia, the fact that there is a historical basis for practically everything, including the food.

Chicken is typical but any available meat will do; I happened to find a variation that included an extra special ingredient:


2 whole chickens
1 or more squirrels
1 plus c. rice
1/2 lb. smoked sausage
Salt and pepper

Simmer 1 (or more) squirrel for approximately 2 hours (do not boil). 
Add 2 whole cut-up chickens; boil approximately 1 to 1 1/2 hours. 
Remove chicken and squirrel and debone.

Boil 1/2 pound smoked sausage 30-45 minutes (cut up in small pieces). 
Put meat and 1 cup of broth into pot with fresh water. 
Add appropriate amount of rice; stir frequently with lid cracked. 
Remove to eat in approximately 30 minutes. 

Serves 10-15 people.

Salt and pepper when desired. Best prepared in an iron pot. 

Frankly I don't think one squirrel will do (unless it's the size of a cat); I was thinking at least four. And where in the world is the green seasoning? No shadow beni? With all that wild meat, this recipe is in dire need of some trini modifications, namely pepper and lots of it.

I had planned on inviting a few friends over for the customary curry duck and geera pork summer lime but I'll have to cancel that. The next lime is definitely going to be a squirrel bog cook up.

Until next time folks, behave allyuhself.