Top Rated Chitlin Recipes

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NYGHTSONG
There are some recipes that are called Southern however, the Creole and Cajun culture in itself cooks different than the rest of the south. I believe this simple recipe does the heritage justice. You can serve them with your favorite side dishes such as greens, macaroni and cheese or rice.
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by
brwnsuga58
Chitlin's are considered a delicacy (a special and desirable food) in South Carolina and other parts of the South. One of the great southern dishes. High in fat but pretty darn good!
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by
James Villas
Editor's note: The recipe and introductory text below are from The Glory of Southern Cooking by James Villas. As Villas explains, hoppin' John is eaten on New Year's Day because black-eyed peas look like coins and are considered lucky. Wanna know why this age-old dish of black-eyed peas and rice is eaten all over the South on New Year's Day to bring good luck? Because the peas look like little coins that swell when cooked, that's why. (Some say for ultimate success and prosperity, you should eat exactly 365 peas.) Stories abound about the obscure origins of the name hoppin' John, one being that, in antebellum days, a certain lame black cook named John hopped about a plantation kitchen on one leg while preparing the dish. Of course, the debate rages from region to region over the correct approaches to hoppin' John. Must the peas be served with rice? Should they actually be cooked with rice? Are tomatoes a key ingredient, and if so, should they be stewed and spooned over the peas and rice or simply chopped raw over the top? Should the peas be cooked till they're almost mushy or just al dente? Herbs added? Everything cooked in a saucepan or cast–iron skillet? Here's the way I do hoppin' John, which is wonderful with baked spareribs or braised country ham or chitlins — or anything else you can think of.
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by
mightyro_cooking4u
From The Black Family Reunion cookbook. Delia Johnson, Caterer Johnson's Catering-Heritage Recipe
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by
Zaphro
If you can stand the smell of them cooking, the end product is worth it.
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by
bigmama@bigmamasrecipes.com (Big Mama's Recipes And Resources)
Preheat over to 350 degrees. Spray an 8-inch square or 9 inch round baking pan with a light coating of vegetable oil. Set aside.In a large bowl, beat the brown sugar, egg,.......
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by
Molly53
Our frugal forefathers used everything but the squeal at butchering time. Chitterlings (small intestines of hogs) are available at Southern butcher shops. From the Southern chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. Cooking time is approximate.
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Chitlins and Maw recipe. Ready In: 5 hr 30 min Makes 10 servings 210 per serving Ingredients: pork, salt, red pepper flakes, celery, onions, green bell peppers, chitterlings
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