I just received a cookbook for my collection. It's not Q but it is home
cooking in South Carolina. There are many oven Q recipes as well as game
recipes for rabbit and venison, things that are still commonly shot to
supplement those not so fortunate in SC.

A famous restaurateur, Sylvia Woods who has a soul food restaurant in
Harlem. She has a cookbook with many of her home town family and friends
from Hemingway, South Carolina.

Titled, Sylvia's Family Soul Food Cookbook.

Sylvia moved to Harlem from SC and ended up working as a waitress. Then
the owner wanted out and offered to sell to Sylvia. Sylvia bought it and
built it into a famous soul food restaurant.

You can find some of her products for sale at grocer's around the country.

There is a recipe that is famous in the Carolina's called, Rice Perlow,
there are many family versions and she has one in her cookbook.

2 lb.s chicken pieces, leg quarters are good

Combine these,
1-1/2 tsp Old Bay seasoning
1-1/2 tsp seasoned salt (lawry's)
1-1/2 tsp black pepper
1/2 tsp garlic salt

1Tbsp oil
2 slices bacon
1/4 cup chopped onion
3 cups water
1-1/2 cups converted white rice

Briefly,
Sprinkle chicken with combined seasonings, sit overnight.

in 6 qt dutch oven, add oil bacon, not crisped!, add onion til soft, add
chicken and 1 cup water, cook uncovered medium heat for 45 minutes,
remove chicken add remaining 2 cups water and bring to boil, Reduce heat
and simmer for 15 minutes, stir in rice and cook covered for 15 minutes,
then return chicken cook for 5-10 minutes more or until rice has
absorbed the liquid and chicken is heated.

Note from me, perlow is not a sloshy nor dry dish, the rice is moist but
not wet, for example it can be picked up by a fork but not dry.



There is a chicken and rice dish from Puerto Rico that I really like,

Arroz Con Pollo

http://www.elboricua.com/arroz_de_pollo.html

2 cups uncooked rice
1 lb. chicken parts
1 small can tomato sauce
2 tablespoons of sliced Spanish Olives, use a bit of the liquid
and the red peppers too.
1 teaspoon alcaparras (capers)
½ cup sofrito (Sofrito is like a mild salsa, with red tomato, onion,
celery..)
1 teaspoon garlic powder
1 teaspoon black pepper
1 tablespoon salt
½ cup vegetable oil
4 cups of boiling water

In a large caldero brown the chicken parts in the oil, 5 minutes each side.
Remove chicken from the pot and set aside. Don't put them on paper
towels - we want any grease back in the pot.
Leave the chicken drippings inside the pot and add all the other
ingredients except for the rice, water and chicken.
Mix well and cook sofrito for 5 minutes over medium heat.
Add the chicken and rice to the pot and stir.
Add the boiling water until the water is about 1 inch above the rice,
stir once only.
Boil uncovered, over high heat, until water is absorbed.
Once the water is absorbed gently stir from bottom to top. Just a couple
of turns only.
Cover and continue to cook over LOW heat for another 30 minutes or until
the rice is tender.

Hints . . .

Don't concern yourself with weighing the meat too much. If you are
serving 5 people just use 5 - 8 pieces of meat.
Resist the temptation to stir. Too much stirring causes the rice to
become "amogollao" or sticky.
It is traditional to cook the chicken with bones and all. People will
just pull the meat off the bones with their fork.
If you have cilantro add some to the top of the pot once it is done, for
decoration.
Don't let your rice get "ahumado" or smoked from cooking at too high
temperature.
For great pegao just cook a bit longer keeping an eye on it.
For a lot of peagao use a larger caldero (it will just be half empty).
Some people prefer to use deboned chicken. Cook the chicken in a
crockpot all day with seasonings and when you get home from work debone
and use the broth to make the rice.


Note: Sticky rice is not good in Puerto Rico! Plain rice is long grain
rice, rinsed a few times to remove surface starch and debris, often
sauteed in oil then about 3/4 inch water above rice, cooked hot, and
when water level is down and the rice can be mounded, reduce heat and
cover, until water is gone or add water if you got it too hot in the
beginning or didn't add enough water, when you get done there will be a
crisp brown crust of rice in the bottom of the pan and the rice is
obviously dry, not sticky at all and looks like there are tiny arms
around the kernel like it had a tiny, tiny explosion.

*SOFRITO Recipe
INGREDIENTS:
2 green bell peppers, seeded and
chopped
1 red bell peppers, seeded and chopped

10 ajies dulces peppers, tops removed
*(This is not a hot pepper however, being of the capsicum chinese family
they may carry a slight touch of heat. It is best to remove seeds. If
you want to make Sofrito then this is the key ingredient)

3 medium tomatoes, chopped
4 onions, cut into large chunks
3 medium heads garlic, peeled
25 cilantro leaves with stems

25 leaves recao, or culantro
*(Recao (Eryngium foetidum L.), also known as culantro, is a spice herb
grown commercially in Puerto Rico and throughout the tropical Caribbean
and Central America. Recao is a key ingredient in Puerto Rican cooking.
Other names for culantro in Spanish and English include: Puerto Rican
coriander, Black Benny, Saw leaf herb, Mexican coriander, Saw tooth
coriander, long coriander, Spiny coriander, Fitweed, spiritweed,
Culantro, Recao, Shado beni (Trinidad), Chadron benee (Dominica),
Alcapate (El Salvador), Cilantro habanero, Cilantro extranjero (Mexico)

Recao (culantro) is an important ingredient in Puerto Rican cooking. The
leaves are chopped and added as a spice to most stews and soups.)

1 tablespoon salt
1 tablespoon black pepper

DIRECTIONS:
1.In a food processor, combine green peppers, red peppers ajies dulces,
tomatoes, onions, and garlic. Add cilantro, recao, salt, and pepper.
Process to the consistency of semi-chunky salsa (not watery). Place in a
ziplock freezer bag, and use as needed, or freeze in portions.


Mike
--
piedmont, The Practical BBQ'r

http://sites.google.com/site/thepracticalbbqr/

(mawil55)

On Feb 11, 11:29 am, Ranée at Arabian Knits >
wrote:
>
> I wonder why there is an association with poverty and eating game.
> We have a dear friend who is a hunter and he brings us all sorts of
> wonderful meats. Neither he, nor we are poverty stricken. He enjoys
> hunting and the meat, and we enjoy his catch. Now that we live in an
> area with more opportunity for hunting, we are looking into it
> ourselves.

Good point. I have always derived extra satisfaction from providing
the sustenance for the table, whether it's through hunting, fishing or
gardening. There's something elemental about it. Not to mention it's
often the freshest and tastiest. -aem

On 2/11/2010 2:29 PM, Ranée at Arabian Knits wrote:
Snip
> I wonder why there is an association with poverty and eating game.
> We have a dear friend who is a hunter and he brings us all sorts of
> wonderful meats. Neither he, nor we are poverty stricken. He enjoys
> hunting and the meat, and we enjoy his catch. Now that we live in an
> area with more opportunity for hunting, we are looking into it
> ourselves.
>
> Regards,
> Ranee @ Arabian Knits

The difference is they are always on the look out for game for the
simple reason that they have too, never for sport. It is a way of life,
from fishing the nearby stream or river on weekends, to going out in the
morning for the days meat. Welcome to South Carolina.
Mike
--
piedmont, The Practical BBQ'r

http://sites.google.com/site/thepracticalbbqr/

(mawil55)

Ranée at Arabian Knits wrote:
> In article >,
> piedmont > wrote:
>
>> There are many oven Q recipes as well as game
>> recipes for rabbit and venison, things that are still commonly shot to
>> supplement those not so fortunate in SC.
>
> I wonder why there is an association with poverty and eating game.

Two words... Free Meat. When you are poor, hunting and fishing can
supplement your diet nicely with protein while keeping the grocery bill
down. When I was a kid, my parents would routinely take us fishing,
clamming, crabbing, etc. Saturday night Fish Frys were a tradition at
my house all winter. Fish was free and potatoes were cheap.


> We have a dear friend who is a hunter and he brings us all sorts of
> wonderful meats. Neither he, nor we are poverty stricken. He enjoys
> hunting and the meat, and we enjoy his catch.

I used to enjoy shooting.... and I used to hunt but I wasn't so fond of
killing things. Still, it was free meat so I did a lot of rabbit
hunting, deer hunting, etc. Never shot anything I couldn't eat. As
time went on and finances improved, there was less of a need and I
haven't been hunting or fishing in many years.

Oh... and I admit that I am hypocritical about this. If I had to
actually go out and kill a chicken, pig or cow/steer to have meat, I'm
pretty sure I wouldn't be eating anywhere near as much meat as I do now.
I could do it... I have done it.... but I would rather not.

George L

"Ranée at Arabian Knits" wrote:
>
> Perhaps that is the case, though I'd argue that they may not be so
> unfortunate if they have the skills to provide for themselves and their
> families. :-) Gathering eggs each day is part of our daily life, as is
> getting the produce from our garden in the summer, but I don't think it
> means we are unfortunate.

It means you are fortunate to not be in the consumer rat race paying the
costs for the 47 people between the farm/ranch and buying the item at
the grocery store. I'm in the middle of a plan that will get me out of
that nonsense as well, so I won't be buying much except for my coffee
from Smith Farms. With the Great Global Tidy Bowl Swirl running at full
speed, being largely self sufficient will be a very good thing.

Subsistence farming - it's the future. If you don't think it could
happen, look at Zimbabwe...

In article >,
Ranée at Arabian Knits > wrote:
>In article >,
> piedmont > wrote:
>
>> There are many oven Q recipes as well as game
>> recipes for rabbit and venison, things that are still commonly shot to
>> supplement those not so fortunate in SC.
>
> I wonder why there is an association with poverty and eating game.

Living off the land/free meat.

Both my grandfathers grew up on ranches in prime bird-hunting country
in California (the Spanish, when they came in, called one of the rivers
"Plumas"/"Feather"). My maternal grandfather kept it up during the
Depression (he had a job, but sometimes he didn't get paid) and the War
(rationing) to feed his family. My paternal grandfather was left
fatherless at a young age by a hunting accident - his dad and older
brother died in the river - and he didn't hunt (he had a better job, as
well), but he sure enjoyed fishing.

My mom doesn't remember having "store meat" much. Duck, venison,
pheasant? A lot more often. Lots of trout, too. My mom to this day
can't eat trout because she had it way too much as a girl.

>We have a dear friend who is a hunter and he brings us all sorts of
>wonderful meats. Neither he, nor we are poverty stricken. He enjoys
>hunting and the meat, and we enjoy his catch. Now that we live in an
>area with more opportunity for hunting, we are looking into it
>ourselves.

There's also the "fun" and "tasty" aspect of it. My grandfather kept it
up well after times improved and he didn't really need to do it to put
quality protein on the table, because he liked the sport and he liked the
game.

Charlotte


--

On Thu, 11 Feb 2010 11:29:56 -0800, Ranée at Arabian Knits
> wrote:

> I wonder why there is an association with poverty and eating game.

Tell that to all the expensive restaurants and butchers who sell game
meat. I think the hillbilly/poverty part comes with people who eat
possum, squirrel... and other animals like that.


--
I love cooking with wine.
Sometimes I even put it in the food.

Melba's Jammin' wrote:
>
> Funny how times change: now
> it can cost big bucks (no pun intended) to acquire the gear and licenses
> to legally acquire some game ‹ and some then don't even eat what their
> kill. <shrug>

It can cost big bucks to go hunting on someone else's land, be it public
or private. I believe pretty much every state requires no license and
either no tags or free tags for landowners hunting on their own land.

"Ranée at Arabian Knits" wrote:
>
> In article
> >,
> Melba's Jammin' > wrote:
>
> > Guessing only, maybe it has something to do with modern life and
> > convenience and being able to afford same; that those who can afford to
> > purchase are not forced to live off their own land whether by foraging
> > (at no or lower cost) or hunting/trapping. Funny how times change: now
> > it can cost big bucks (no pun intended) to acquire the gear and licenses
> > to legally acquire some game ‹ and some then don't even eat what their
> > kill. <shrug>
>
> That's part of what I was thinking, too. It can actually cost quite
> a bit to hunt and fish now.

It costs a lot to hunt if you want to hunt on someone else's property,
be it private or public. I believe in pretty much all states is costs
nothing to hunt on your own property.

sf wrote:
>
> On Thu, 11 Feb 2010 11:29:56 -0800, Ranée at Arabian Knits
> > wrote:
>
> > I wonder why there is an association with poverty and eating game.
>
> Tell that to all the expensive restaurants and butchers who sell game
> meat. I think the hillbilly/poverty part comes with people who eat
> possum, squirrel... and other animals like that.

Hey, don't knock squirrel unless you've tried it. I have and it's
perfectly tasty.

In article .com>,
says...
>
> sf wrote:
> >
> > On Thu, 11 Feb 2010 11:29:56 -0800, Ranée at Arabian Knits
> > > wrote:
> >
> > > I wonder why there is an association with poverty and eating game.
> >
> > Tell that to all the expensive restaurants and butchers who sell game
> > meat. I think the hillbilly/poverty part comes with people who eat
> > possum, squirrel... and other animals like that.
>
> Hey, don't knock squirrel unless you've tried it. I have and it's
> perfectly tasty.

Yes, it is very good.

Scotty

On Fri, 12 Feb 2010 21:26:33 -0500, I am Tosk wrote:

> In article .com>,
> says...
>>
>> sf wrote:
>>>
>>> On Thu, 11 Feb 2010 11:29:56 -0800, Ranée at Arabian Knits
>>> > wrote:
>>>
>>> > I wonder why there is an association with poverty and eating game.
>>>
>>> Tell that to all the expensive restaurants and butchers who sell game
>>> meat. I think the hillbilly/poverty part comes with people who eat
>>> possum, squirrel... and other animals like that.
>>
>> Hey, don't knock squirrel unless you've tried it. I have and it's
>> perfectly tasty.
>
> Yes, it is very good.
>
> Scotty

the least you can be reasonably sure the squirrel is free-range.

your pal,
blake

Pete C. wrote:
> Melba's Jammin' wrote:
>> Funny how times change: now
>> it can cost big bucks (no pun intended) to acquire the gear and licenses
>> to legally acquire some game ‹ and some then don't even eat what their
>> kill. <shrug>
>
> It can cost big bucks to go hunting on someone else's land, be it public
> or private. I believe pretty much every state requires no license and
> either no tags or free tags for landowners hunting on their own land.

And it can cost big bucks to own your own land, yes?

Serene

--
"I tend to come down on the side of autonomy. Once people are grown up,
I believe they have the right to go to hell in the handbasket of their
choosing." -- Pat Kight, on alt.polyamory