Ep 4. Southern Regional Recipes

In Cook's Country season 1 episode 4, titled "Southern Regional Recipes," the crew takes a deep dive into the rich culinary history of the American South. Just as its name implies, this episode is all about the flavors and dishes that make the southern region of the United States so unique and beloved.

The episode begins with a visit to Mississippi, where host Christopher Kimball visits local historian Robert Parker to learn about the origins of chicken and dumplings, a classic southern dish that is humble and comforting yet bursting with flavor. Parker explains how chicken and dumplings were traditionally made with leftover scraps of chicken and bacon, mixed with flour and spices to create a hearty stew that could feed an entire family.

Back in the test kitchen, Cook's Country's team of expert chefs set out to create the ultimate recipe for this southern staple. They begin by cooking chicken thighs in bacon fat to infuse them with rich, smoky flavor. They then prepare a simple dough made from flour, baking powder, and buttermilk, which they shape into dumplings. Finally, they combine the chicken, dumplings, and broth to create a hearty, satisfying meal that is guaranteed to warm the soul.

Next up, the Cook's Country crew travels to North Carolina to explore the state's famous barbecue scene. They visit the Skylight Inn BBQ in Ayden, which is known for their whole hog barbecue that is slow-cooked over wood until it is tender and juicy. The team takes note of the key ingredients and techniques used by Skylight Inn, including a dry rub made from paprika, cumin, and other spices, as well as the use of vinegar-based barbecue sauce.

Back in the test kitchen, the Cook's Country chefs set out to create their own version of this southern classic. They start by rubbing a pork shoulder with their own blend of spices, then cook it low and slow in the oven until it is fall-apart tender. They also whip up a batch of tangy vinegar-based barbecue sauce that perfectly balances the richness of the pork. The end result is a mouth-watering barbecue that is sure to satisfy even the most discerning southern palate.

Moving on to Louisiana, the Cook's Country team explores the rich history of gumbo, a stew that has been a part of southern cuisine for centuries. They visit chef Paul Prudhomme, who is known for his Cajun-inspired dishes and teaches them his recipe for gumbo.

In the test kitchen, the Cook's Country chefs get to work creating their own version of this beloved southern dish. They start by making a roux, which is a mixture of flour and fat, that serves as the base for the stew. They then add in andouille sausage, chicken, and a trio of vegetables (onion, bell pepper, and celery) that are known in southern cuisine as the "holy trinity." Finally, they simmer the stew until it is thick and flavorful, serving it over a bed of rice to create a satisfying meal that is perfect for chilly evenings.

The episode ends with a visit to Alabama, where the Cook's Country team explores the state's love for peanuts. They visit the National Peanut Festival, where they learn about the history and cultivation of peanuts, as well as the many uses for this versatile legume in southern cuisine.

Back in the test kitchen, the Cook's Country chefs create their own recipe for peanut soup, a classic southern dish that is rich, creamy, and surprisingly delicious. They start by cooking peanuts in chicken stock until they are soft and tender, then puree the mixture to create a smooth, nutty base. They then add in heavy cream and seasonings like ginger and cumin, creating a unique and flavorsome dish that is sure to impress.

Overall, Cook's Country season 1 episode 4 is a celebration of all the rich and flavorful dishes that make southern cuisine so beloved. From barbecue to gumbo to peanut soup, this episode has something for everyone, and is sure to inspire viewers to take a deeper dive into the culinary delights of the American South.