16. Fried Green Tomatoes
Fried green tomatoes are pure southern summer. Firm, unripe green tomatoes get sliced thin, dredged in flour seasoned with salt and pepper, dipped in beaten egg and dredged again, then fried in hot oil until lightly browned. The double coat is what gives them that crisp shell around the tangy center. Salt them the second they come out of the pan. A creamy dip on the side, like the one in the photo, makes them a perfect appetizer.
17. Southern Creamed Corn
Once you make creamed corn from scratch, the can will never look the same. Frozen sweet corn sautes in butter with a little sugar, salt and pepper, then a couple tablespoons of flour and two cups of cream or half-and-half turn it rich and thick. The whole thing takes about 15 minutes. For an even cornier sauce, blend some of it with a stick blender. It’s a natural partner for fried chicken or a holiday ham.
18. Shrimp Etouffee
Etouffee is Louisiana comfort food at its best. Butter and flour cook into a dark brown roux, then onion, celery and bell pepper go in along with garlic, thyme, diced tomato, creole seasoning and Worcestershire. Shrimp simmer in a quick stock made from their own shells, which is the trick that gives the sauce so much flavor. Finish with butter, lemon juice, green onions and parsley, and spoon it over rice.
