Sweet Home Alabama

Many years ago a native of Boston’s North Shore I landed in Gadsden Alabama, helping a friend open a seafood restaurant.  I had no idea of the troubles that were about to ensue, one of the biggest bits of trouble I ran into was a southern girl.  Many of you know her from Lucia’s (how can you miss someone who greets you with “Bueno Sera Yall”}… yep that’s my wife.

But before the wife and kids, one of my biggest troubles was “Banana Pudding”, doesn’t seem like that big of a deal to a “Hot Shot Italian Chef”, well let me tell “Yall” the proof is in the banana puddin’.

The staff at this newly opened “New England Seafood Restaurant” kept suggesting a dessert be added to the lunch menu, you guessed it banana puddin’.  Me being the “Hot Shot Italian Chef” finally gave in to their trivial request and ordered a case of banana flavored pudding mix, and prepared it according to package directions. In an attempt to camouflage this atrocious mixture I carefully spooned it into champagne flutes and proudly topped it with a dollop of whipped crème.  

l

Thinking I would wow them with my presentation, I presented the little flutes of pudding.  To my surprise my dessert was met with blank stares, followed by a chorus of “what’s that, where’s the cookies and where’s the bananas?  Who knew Southerners were so big on garnish?

I reluctantly snatched the little flutes of pudding back and placed a nice lady finger and sliced banana garnish on each one, confident of my grade manger skills I presented the puddings to the staff once again. And once again my creations were met with blank stares, only this time followed by giggles, laughter and pointing.  Seems it’s not about the garnish, it’s all about the puddin’. Oh and by the way it’s not until now I learn the pudding is not supposed to taste like banana.

Confused Yet?

So was I, however at this point my future wife stepped in and explained the intricate composition of “Banana Puddin” and offered me her Mother’s recipe.  This recipe was legendary among the members of the “Spring Garden Homemakers Club” and was often made with pineapple instead of banana.

Confused Yet?

So was I, however later I learned that the pineapple substitution was due to my future wife’s aversion to bananas and is not very common, but is actually quiet delicious and does not require a garnish.  

Who knew a “Hot Shot Italian Chef” could learn so much from the ladies of the “Spring Garden Homemaker’s Club”.  This was the beginning of my adventure into Southern cuisine and explains the occasional addition of things like Crawfish Etouffee, Savannah Shrimp and New Orleans Style Bread Pudding to the specials list at Lucia’s.

As many of you know, the south was recently hit with a major tornado outbreak and the hardest hit areas were portions of Alabama.  While our family, farm lands and homes were spared, others were not so lucky and many families are devastated.   Our thoughts are with our neighbors, wishing them the best and hoping for better days to enjoy Sweet Tea and Banana Puddin’ on the Porch.

If you would like to help the residents of Cherokee County Alabama:

www.weis990am.com

www.redcross.org

Pets are also greatly impacted by natural disaster. Please Help

www.globalanimal.org

Granny Dobbs’ Sweet Tea

Mildred’s Banana Puddin’

Pour Boiling Water Over A Whole Mess Of  Tea Bags Whole Mess =  A Lot Let Steep For A Spell Spell = 20 Minutes Or So Stir In As Much Sugar As The Liquid Will Hold Keep Going … A Little More Fill Glass With Ice Pour Tea  ¾ Way Full Add More Ice Ice Must Reach Bottom Of Glass My Father-In-Law always said “No Self Respecting Southerner would ever offer a glass of Iced Tea unless the ice reached the bottom of the glass”.   Garnish:  Who Knew Southerners Were So Big On Garnish? Mint Sprigs and/or Lemon Wedges Head To The Porch!!!

3/4 cup sugar, divided 1/3 cup all-purpose flour Dash salt 4 eggs, separated 2 cups milk 1 teaspoon vanilla extract Most of a box of  vanilla wafers 5 ripe bananas, sliced (about 3 1/2 cups) or 1 Large Can Crushed Pineapple In heavy syrup 1. Mix 1/2 cup sugar, flour and salt in top of double boiler. Blend in egg yolks and milk. Cook, uncovered, over boiling water, stirring constantly for 10 to 12 minutes or until thickened. Remove from heat; stir in vanilla. 2. Spread small amount of puddin’ on bottom of 1 1/2-quart casserole; cover with a layer of wafers and a layer of sliced bananas or pineapple. Pour about 1/3 of custard over bananas or pineapple. Continue to layer wafers, bananas or pineapple and puddin to make a total of 3 layers of each, ending with puddin’. 3. Beat egg whites until soft peaks form; gradually add remaining 1/4 cup sugar and beat until stiff but not dry. Spoon on top of puddin’. 4. Bake at 350°F in top half of oven for 15 to 20 minutes or until browned. Cool slightly or refrigerate. Garnish with additional wafers and banana slices just before serving. Who Knew Southerners Were So Big On Garnish? Head To The Porch!!!