Posts

Posted on

Chocolate Pudding

In a quart pot, stir together a half cup granulated sugar, 2 tablespoons cornstarch, and 3 ounces of good cocoa. To this add well whipped 3 egg yolks and a cup each whole milk and cream. Blend very well and bring to heat slowly, whisking continually until mixture begins to thicken. Take care not so scorch. When thick, blend in two pats of butter and a teaspoon of pure vanilla extract. While still warm, work the pudding through a strainer into a bowl. Refrigerate until cold. Whisk before spooning into serving containers.

Posted on

Taps

“You learn ‘Taps’ as a kid. It sounds simple, but it has to be perfect because everyone knows it. The first time I executed it was prior to my joining the military. I was teaching in Louisville. A young Marine had died, and they called the high school, wanting one of the kids to come and play. The band director called me and said that he thought it required a little more finesse than a student would have, so I went and played. It wasn’t a month later that another young Marine was killed, and I played at his funeral as well. You have to be calm and focused. At first, you want to execute it right because you want to play well. But the family will often come and speak to the bugler. And when you look into their eyes for the first time, you realize from that point on that it’s not about performance, it’s beyond that. When I say that little prayer before I play it’s not for me. It’s for them.”

Chief Warrant Officer Robin Crawford
Mississippi National Guard

Posted on

The First Memorial Day

Widely acknowledged as the precursor of Memorial Day, observance of a Decoration Day began shortly after the end of hostilities in the Civil War, when citizens began decorating the graves of fallen soldiers. Many cities claim to be home of this observance, including Waterloo, NY, Boalsburg, PA, Carbondale, IL, Columbus, GA, and much closer to home, Columbus, Mississippi.

In their 2014 book, The Genesis of the Memorial Day Holiday, Dr. Richard Gardiner and Daniel Bellware state that according to the Veteran’s Administration, at least 25 cities across America claim to have originated the Memorial Day holiday. While numerous historians feel that the true history may never be known, this book rejects that claim and explores the factual history of the holiday and shows that most of the better-known stories are mere myths and local legends.

That being said, Jackson, Mississippi offers substantial proof that the first Decoration Day was held on April 26, 1865 in the historic cemetery in downtown Jackson now known as Greenwood.

As the story goes, citizens of the Confederacy were well aware of the strategic importance of Appomattox; those in Jackson, Mississippi were already shaken by the fall of Richmond on Apr. 4, 1865, and news of Grant’s victory reached Governor Charles Clark some days later. In her diary his daughter recalled the telegram being passed around: “Yes, it was all over. Lee had surrendered at Appomattox! Like a thunderbolt it fell on all of us. We were stunned. I remember feeling astonishment that we were not all dead.”

Many if not most were already resigned to defeat and were shocked by the assassination of Lincoln less than a week later, so it was a somber group that assembled on Tuesday evening, April 25 at The Oaks, home of former Jackson mayor James Boyd on North Jefferson Street. Just before midnight two couriers arrived with the news that Confederate Lieutenant General Richard Taylor and Union Major General E.R.S. Canby had agreed to a truce in Meridian, darkening the mood. Among them was Sue Langdon Adams, a Missouri native and niece of Mississippi’s Senator Robert Adams. A nurse, Sue had infiltrated Union lines bringing medical supplies back for Confederate forces and informing Confederate authorities of Union troop deployments.

When the news of the truce came, Sue was reading Plutarch’s Lives, where it’s mentioned that the graves of fallen soldiers were adorned with wreathes of laurel. Fearing that the reoccupation of Jackson was imminent, she tore out a blank page and penned an appeal to the women of Jackson to gather the next day at the city cemetery at two in the afternoon and adorn the graves of fallen soldiers with flowers. One of the young couriers took the note and raced to the office of the newspaper, Mississippian, just in time for it to be printed in the next morning’s edition.

The next day, a large group of citizens gathered in the cemetery soon every soldier’s grave was covered with floral designs of every kind. Troops led by Colonel McFarland marched through the cemetery as their band played Handel’s “Dead March” from Saul. As Adams moved through the rows of graves, she saw some that were unadorned and asked why there were no flowers on them. Told they were the graves of Union soldiers, she replied, “I will garland them with my pink roses for mothers and sisters sobbed prayers over them as they marched away. Maybe they fell in the riven flags in the battle of West Jackson.”

Adams later moved to California and married a Judge Vaughan. She died in Arlington, Virginia in 1911 and is buried in the Mount Olivet United Methodist Cemetery there. Her memorial efforts were acknowledged in an inscription on a monument which was unveiled on the Jackson Capitol Green in 1891:

“It recks not where their bodies lie,
By bloody hillside, plain or river,
Their names are bright on Fame’s proud sky,
Their deeds of valor live forever.”

Decoration Day Originated in Jackson, Miss. April 26th 1865
By Sue Landon Vaughan

Text by Cecile Wardlaw, based on research by Peter Miazza

Posted on

Seared Salmon with Sweet Peppers and Capers

Brush salmon filet with oil and season with salt and pepper. Sear on both sides, and remove to another pan, skin side down. Add oil to hot skillet, add diced sweet peppers, season with pepper and thyme, toss with capers, and sauté until done through. Cover salmon with peppers and capers and place in a medium oven until fish flakes easily.

Posted on

Oven Ribs

For one full rack or three baby backs, make a rub of: 1 cup light brown sugar and a quarter cup of paprika with a tablespoon each of cumin, granulated garlic, black pepper, and salt. Some people like cayenne. Cut ribs to fit roasting pan, pat dry, oil, and coat with rub. Place pan in middle oven with a quart container of water on the bottom. Set oven at 350 for first hour, then turn the ribs and reduce heat to 225. Turn in another hour, then cook until meat is tender, about 2 1/2 to 3 hours for full racks, half that for baby backs.

Posted on

Galactic Rebel

Lieutenant Commander (later Admiral) Leonard H. McCoy, M.D, chief medical officer aboard the USS Enterprise (NCC-1701), was born in Atlanta, Georgia, Earth, in 2227 to Mr. and Mrs. David McCoy. He enrolled at the University of Mississippi in 2245. That year, an interplanetary gymnastics competition was hosted by the University of Mississippi and held at the Menlo T. Hodgkiss Memorial Gymnasium on the Oxford campus, where he met the Tr’i’ll Emony Dax, who was visiting Earth to judge the competition. According to Dax, McCoy “had the hands of a surgeon.”

McCoy enrolled at the University of Mississippi Medical School in 2249. While in medical school, McCoy and his friends often substituted real drinking glasses with tricklers at parties. (What fun.) He graduated in 2253. McCoy met his future wife Pamela Branch at Ole Miss when she suffered brain-freeze from an ice cream cone. Branch wore white at the wedding ceremony and adopted the last name McCoy. She divorced him in 2255 because their professions kept them apart. In the divorce, she acquired a house on Mars, six cars, and a valuable Vulcan painting along with custody of their daughter, Joanna. McCoy told Kirk that the divorce left him nothing but bones. Shortly afterwards, McCoy enrolled in Starfleet Academy.

The rest, as they say, is history.

Posted on

Jello Spaghetti-Os

Some people take themselves far too seriously. If you look around the internet for postings of this dish—I assure you there are many—you’ll find reactions bespeaking of ponderous gravitas: “disgusting” they exclaim; “incomprehensible” they bemoan.

Others possessing a lighter heart and more expansive philosophy—among whom naturally I number myself—recognize this recipe for what it is, a work of sheer, unadulterated genius. Many err in crediting this dish to Ernest Mickler, specifically citing his enduring epic White Trash Cooking as the source. Not so; Ernie (as well as his correspondents) was a more traditional sort. No, this concoction is the fabrication of some double-wide Warhol who set his hat to come up with an iconic work of art for those of us who think Martha Stewart should still be wearing that ankle bracelet.

Dissolve two envelopes unflavored gelatin in a quarter cup of water. When gelatin has bloomed, add a half can condensed tomato soup, heat and add two cans Spaghetti-Os. Stir until well-blended, cool, pour into a ring mold and chill until firm. Vienna sausages (admittedly Freudian) are sine qua non for the presentation, and those of a particularly refined bent top them with a curl of Cheese Whiz.

Posted on

Prudhomme’s Blackened Seasoning

When Paul Prudhomme came barreling out of the bayous in the early 80’s, his cuisine had an enormous impact on the restaurant industry. The Cajun rage prompted restaurants as far away as Seattle to place jambalayas, gumbos, and etouffees on their menus. But the one dish that inspired a genuine craze was his blackened redfish.

Prudhomme first served blackened redfish at K-Paul’s in March, 1980, serving 30 or 40 people. It was an immediate hit; within days the restaurant was full, and within weeks, there were long lines. The dish became so popular that redfish (aka red drum, Sciaenops ocellatus) populations in the Gulf were severely impacted. The fish were sucked up in nets by the truckload in the bays, passes, and inlets from the Florida Keys to Brownsville, Texas, nearly wiping out the overall redfish stock. Fortunately, intensive conservation efforts were put in place—one of them being the founding of the Gulf Coast Conservation Association—and the redfish rebounded.

Blackening is an ideal cooking method for fish, but you can also blacken meats and shellfish, even squash and eggplant. Foods to be blackened are dredged in melted butter, coated in the following seasoning mix, then seared in a super-heated skillet. Do not try blackening inside unless you have a commercial vent hood, and if outside you must use a gas flame. Prudhomme’s herbal measurements are excruciatingly precise, so make a lot at one time and store.

1 tablespoon sweet paprika
2 1/2 teaspoons salt
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon ground red pepper (preferably cayenne)
¾ teaspoon white pepper
¾ teaspoon black pepper
½ teaspoon dried thyme leaves
½ teaspoon dried oregano leaves

Posted on

Roots Remoulade

The Larousse Gastronomique recipe for remoulade calls for a cup of mayonnaise with two tablespoons mixed herbs (parsley, chives, chervil and tarragon), one tablespoon drained capers, two finely diced cornichons and a few drops of anchovy essence (optional). Now, the Éditions Larousse is a Parisian publishing house specializing in encyclopedias and dictionaries, and as a battle-scarred veteran of Dr. Joe Ray’s brutal etymology classes at Ole Miss, I find it odd that this recipe skips over the roots of the word “rémoulade,” derived from the dialectal French, rémola, with origins in the Latin word for horseradish, armoracea. Given this precedent, I find it altogether appropriate if not requisite that any recipe for a remoulade should include horseradish, and yes, anchovies are nice, too.

Posted on

Our Summer Salad

Within living memory this simple dish was a staple throughout the rural South, a mild fresh summer vegetable laden vinaigrette that goes well with most meats, beans, and fresh greens. Use the freshest produce you can find. Cut into bite-sized pieces, place in a glass or ceramic bowl, and toss with salt and fresh ground black pepper. Resist the temptation to use garlic and/or herbs. Add enough white vinegar to cover the vegetables a quarter way and half that amount of corn oil. Toss and refrigerate before serving. Refresh the mix with vegetables, seasonings, and liquids as needed.