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Cooking stew peas or any iteration of beans and rice was never meant to be dogma. Rather, it is a humble offering connected to nourishment and nostalgia wrapped in the comfort of eating what we are used to eating and will continue to eat.
Duane Nutter, executive chef, One Flew South, was eight years old when he and his mother left Morgan City, Louisiana—a town of 12,000 built on the petroleum and shrimping industries, about an hour’s drive west of New Orleans—for Seattle, Washington.
From "Around the Southern Table" by Sarah Belk. Almost as popular as fried chicken is that universal favorite, barbecue. Wherever one goes, he isn't far from the smell of some restaurant or backyard grill slowly cooking pork, beef, or chicken in a highly seasoned barbecue sauce.
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