BookBug's World…

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F – is for Food /Guest Post by Duffy Brown/


F is for Food…Southern Food

Today is release day for Demise in Denim the fifth book in my Consignment Shop mysteries set in Savannah.Demise

I love Savannah! I’ve visited there a lot of times and did a ton of research on the place for writing this series. Things like what streets are one way, how many squares are there, is the Pirate House really haunted and are the springs in the South a incredible as they say…and are bugs really all that big!

palmetto bugOne of the things I loved researching the most is the food! Eating my way across Savannah is a delicious, lip-smacking, calorie-overload adventure.  Is there anything more delicious than Southern cooking?

You can have your sushi and broiled skinless/boneless chicken breast,  but give me a good old pork something-or-other anytime. I read somewhere that there are two religions down South…Baptist and Barbecue.  This is where the pork comes in, a cookout over a hardwood fire. Pulled, shredded, chopped, diced or sliced, it’s all pure heaven.           DSCN1496

Then there’re the pies. Lord have mercy, pies! My Kentucky mother in-law taught me to make crust that crumbles if you look at it sideways. And the filling… I have a pecan pie recipe that makes grown men cry, a peach cobbler recipe bequeathed to my eldest daughter and a sweet potato pie recipe that our neighbor’s  broken into my house twice now trying to swipe.

Some of my friends just don’t get it. North food, South food, what’s the difference? Lots! Here’s a list and you tell me if it’s on a Northern grocery list or a Southern one. First off there’s the grocery itself…just try and find a Winn Dixie or Piggly-Wiggly in Jersey.

DSCN2704Bagels or hush puppies, granola bars or bread pudding, soft pretzels or jambalaya, baguette or grits, penne or grits, 12-inch Italian sausage or grits.  You get the idea.

So what about you? What is your favorite Southern dish? Is there one passed down in the family or one you found in an old Southern Living magazine in your doctor’s office? Share the good food! I’ll give away two Demise in Denim lunch totes from the answers*, and here’s my pecan pie recipe to get the ball rolling. Yummmmm!

Pecan Pie

9” unbaked pie crust (if in a hurry Pillsbury in the fridge section will do nicely)

1 cup light corn syrupPecan

1 cup firmly packed dark brown sugar

3 eggs slightly beaten

1/3 cup butter melted

½ tsp salt

1 tsp vanilla

1 cup pecan halves (or walnuts)

Heat oven to 350. Combine corn syrup, sugar, eggs, butter, salt, vanilla and mix well. Pour into crust, sprinkle with nuts and bake for 50 min till knife comes out clean. Cool. Add whipped cream, cinnamon or caramel ice cream is great. 🙂

DuffyBrown_RedHotChevyAnd when you take that first bite think of me.

Happy eating.

Hugs, Duffy Brown

*this giveaway open for US & Canada only.


35 thoughts on “F – is for Food /Guest Post by Duffy Brown/

  1. Pingback: So, Do You Speak Southern? —-> guest post & giveaway by Duffy Brown | BookBug's World...

  2. Pingback: Around Lake Superior – Summer Vacation 2015 —> #1. Sudbury | BookBug's World...

  3. giveaway now closed, thank you for participation, results will be announced tomorrow, stay tuned 🙂

  4. I’m a native Oregonian, so I don’t know that I have any favorite Southern dishes, but I do love a good pie. I’m going to have to give this recipe a try. I can’t wait to read Demise in Denim!

    • Hi, Lisa. Thanks so much for adding Demise to you TBR pile, I truly appreciate it. Oregon is so lovely! You truly live in God’s country. Hugs, Duffy

  5. Congrats on the book and I do like pecan pie. I’m in Louisiana and we have pretty good food. 🙂 Come see us!

    • Hi, Jess. Louisiana has amazing food. Bet you have some terrific recipes. If I go on the road I will let you know! We’d have a blast!

  6. The pie looks fabulous!! Does anyone have a hint on how to keep brown sugar from getting hard as a rock? There must be some trick, but I don’t know what it is. Any advice?

    • I keep mine just in very airtight container… but then I use it up pretty quickly so it does not have time to harden really 😀

      • I’ll try a that, Emilia! Great idea. Thanks

      • Good idea, Emilia, thanks!! Someone just messaged me that I should try keeping it in the refrigerator. Will try both these ideas. Now I need an excuse to make Duffy’s pecan pie. Oh wait, I don’t need an excuse, do I?

        • Oh, there are a million excuses I can come up with – because it is: raining (to cheer up), Wednesday (celebrate the “hump day”!), sunny (yay, spring!), someone’s birthday (not necessarily someone you know 😉 ), exactly one month after International Women’s Day (maybe you did not celebrate then?), and so on 😀

          Or you can bake the pie simply to prevent the brown sugar from getting rock solid 😉

    • Mine gets that way too. A plastic seal bag helps some. If you find the trick let me know too, Mary.

      • make sure you squeeze all the air out before sealing and that there is no grain of sugar trapped in there too. I sometimes keep mine in the “ziplocs” too, but I still roll the seal and wrap an elastic around 😀

  7. I always find it neat to find out what people actually eat in different places.

  8. Congratulations on another title release.
    And, oh my. Pecan Pie! Might have to try your recipe.
    I’m doing 5 blogs for the Ato Z Blog Challenge this year. (I did 10 last year, but it was a LOT.) Hope you’ll stop by at: Heart of a Ready Writer, Kicking MS to the Curb, The Mane Point: A Haven for Horse Lovers, Nicker and Ink Poetry & Humor, or Practically at Home. Happy A to Z April!

    • I will stop by, Linda Ann. I don’t even make my own crust these days…too crazy around here and the pie goes together in five minutes and tastes as if you slaved all day. 🙂

  9. Congratulations on your release. =)

    ~Patricia Lynne aka Patricia Josephine~
    Member of C. Lee’s Muffin Commando Squad
    Story Dam
    Patricia Lynne, Indie Author

  10. Hi Duffy! I absolutely love pecan pie and don’t have it very often because it leaps out of the pie plate and jumps right on my thighs. I make one from the Jack Daniels cookbook that has chocolate chips in it. After we visited Charleston a few years ago, my husband can make shrimp and grits to rival any in a restaurant. I also love pimento cheese. Have you had it?

    • Yes, Pimento cheese is fantastic and a true Southern dish. So wish I could try your husbands shrimp and grits. Makes me hungry just thinking about it. Lordy!!

  11. Like to learn about other blogs. My blog is reviews on books I read. I will be posting 3 reviews later today that are released today, also. Your books are on my TBR pile.

  12. Thanks for the pie recipe. I noticed you did not share the recipe for the crust. My mom has a good crust recipe, though. The Biker Chef says his favorite southern food is fried chicken. He also likes jambalaya and beignets.
    Play off the Page

    • I love fried chicken with lots of gravy. One of my fav foods ever if done right. Yummmm. As for the crust. it’s not exactly fool-proof and I don’t want readers throwing bricks at me. LOL but the big secret is using ice water and crisco.

  13. Southern food is wonderful. My favorite is shrimp and grits.

    • Oh Elizabeth, I hear you on that one. Shrimp and grits is to die for. If you ever get to Savannah to to the Old Pink House…best shrimp and grits on the planet!

  14. OMGoodness I do love pecan pie, good barbecue and Savannah is one of if not my favorite place to visit.

  15. Great idea to have a guest post, to really mix things up 🙂 I was almost licking the screen, it sounded as though it tasted really good.

    • Hi Kim! Wonderful chatting with you. I just love Southern cooking. The food is incredible and this is the easiest pie ever and always a crowd-pleaser. Thanks for stopping by. Hugs, Duffy.

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