Marvin Woods’ Roasted Chicken from The New Low-Country Cooking, according to Woods, “is simple to make and is one of my favorite multipurpose recipes. For basics, I’ll pair it up, with or without a sauce, with vegetables and a starch. Then, I’ll let the leftovers cool, slice up the chicken, and make sandwiches with it. I’ll even dice the leftovers to make chicken salad.”
We have Woods’ Rutabaga Carrot Mash also from The New Low-Country Cooking. Rutabagas are an excellent source of vitamin C, potassium, and phosphorous and have a low glycemic load of 7, according to the USDA.
Marv says, “Rutabagas are believed to be a hybrid of turnips and cabbage and to have originated in Russia only about 250 years ago. They are also known as Swedes or Swedish turnips. They are available year-round, but their peak is in the fall. Rutabagas are frequently coated with wax before they are shipped so they will hold up better. As with other root vegetables, when cooked, the rutabaga has a slightly sweet taste. It pairs beautifully with other vegetables. Look for rutabagas that are smooth, firm, and heavy for their size. And if they are coated with wax, make sure to use a very sharp knife and cut carefully.”
Here is another Marvin Woods recipe. This one is for Sweet Potato Fries, and it looks scrump-dilly-icious! He says, “Simple to make, these are a nice change of pace from ordinary French fries. I serve these fries with steak or pork chops, but they work well with most anything that you would ordinarily serve with French fries. Try sprinkling them with Marv Spice (see below) or dunking them in Marv’s Hot Sauce or another favorite hot sauce.
Woods says about his Marv Spice (Savory), “I use this spice mixture in my Macaroni and Cheese as well as in fish, chicken, and meat dishes that I feel can use a touch of inspiration.” This time, we are using it with Sweet Potato Fries!
Regarding Marv’s Hot Sauce, he warns us with a note: “Be aware that we are dealing with fresh carrot juice as the main ingredient for this recipe; it may sour after the 7-day storage period.” He adds, “Hot sauce was and still is a favorite condiment throughout Africa and most of the Southern states. Africans use a lot of different types of peppers to spice up their foods when they cook. They believe that hot sauce has health-giving qualities, such as reducing high blood pressure.
“Here in the States, chile peppers are grown in abundance in the Georgia region, and a lot of the commercial hot sauces on the market today are produced in the South. In Southern homes, hot sauce is frequently used on greens, fried chicken, pork chops, fried shrimp, and shrimp cocktail. It has unlimited uses as a seasoning. It’s healthy and it’s hot.”
Mississippi Mud Cake. Ummm, ummm. We have Southern Living’s recipe for this renowned delicacy from Southern Living All-Time Favorites.
ROASTED CHICKEN
The New Low-Country Cooking
by Marvin Woods
1/2 teaspoon salt
1/2 teaspoon freshly ground
black pepper
1 tablespoon paprika
1/2 teaspoon celery salt
1 tablespoon vegetable oil
One 3-pound fryer chicken
2 sprigs fresh thyme, or
3 tablespoons dried
2 sprigs fresh rosemary, or
3 tablespoons dried
2 cloves garlic
1) Preheat the oven to 375 degrees Fahrenheit. 2) Mix the salt, pepper, paprika, and celery salt together. Rub the oil all over the chicken, and then sprinkle the spice mixture over the chicken. Rub the mixture in a little. Take a sprig of rosemary, a sprig of thyme, and a clove of garlic, and insert them between the skin and the meat on one side of the breast. Repeat this procedure on the other side. 3) Place a rack in the bottom of a roasting pan. Set the chicken on its side on the rack, and place in the oven. Bake for 20 minutes. Then turn chicken to its other side and bake for 20 minutes more. Turn it breast side up, and roast another 10 minutes. Then chick the breast meat with an instant-read thermometer. Once the breast reaches 155 degrees Fahrenheit, measure the thigh temperature, which must be a least 165 to 170 degrees Fahrenheit. When the chicken is done, remove it from the oven and let it sit for 15 to 20 minutes on a cutting board before carving. This resting period will make it easier to carve the chicken.
RUTABAGA CARROT MASH
The New Low-Country Cooking
by Marvin Woods
3 to 4 rutabagas, peeled and
coarsely chopped
1 Vidalia onion, cut in half
Salt to taste
4 carrots, coarsely chopped
1/2 cup (1 stick) unsalted butter
Freshly ground black pepper to taste
Place the rutabagas and one of the onion halves in a large saucepan. Add water to cover and salt the water. Bring the mixture to a boil over medium heat. Reduce the heat and simmer until the rutabagas are tender when pierced with the point of a sharp knife, about 35 minutes. Drain.
Meanwhile, place the carrots and remaining onion half in another large saucepan. Add water to cover and salt the water. Bring the mixture to a boil over medium heat. Reduce the heat and simmer until the carrots are tender when pierced with the point of a sharp knife, about 20 minutes. Drain.
Place the rutabagas, carrots, and onions in a food processor fitted with the metal chopping blade, or in a blender. Process just until the mixture is smooth. Add the butter and process to combine. Taste and check the seasoning, adding salt and pepper if needed.
SWEET POTATO FRIES
The New Low-Country Cooking
by Marvin Woods
1/2 teaspoon ground nutmeg
1/2 teaspoon chili powder
1/2 teaspoon cayenne pepper
1/2 teaspoon celery salt
1/4 teaspoon ground coriander
1/4 teaspoon ground cumin
Vegetable oil for deep frying
6 sweet potatoes, cut into
julienne strips
In a small bowl, stir together the nutmeg, chili powder, cayenne, celery salt, coriander, and cumin. In a deep fryer or a large deep skillet, heat the oil over medium-high heat until it registers 375 degrees Fahrenheit on a deep-fat thermometer. Add the sweet potato strips and cook until crispy and golden, 5 to 7 minutes. Using a slotted spoon, transfer the cooked sweet potatoes to several layers of paper towels to drain. Sprinkle with the spice mixture.
MARV SPICE (SAVORY)
The New Low-Country Cooking
by Marvin Woods
1 tablespoon ground nutmeg
1 tablespoon chili powder
1 tablespoon cayenne pepper
1 tablespoon celery salt
1/4 teaspoon freshly ground black pepper
In a small bowl, mix all of the ingredients together until combined. Store in an airtight container for up to 6 months.
MARV’s HOT SAUCE
The New Low-Country Cooking
by Marvin Woods
10 carrots, juiced (about 3 cups juice),
or 3 cups store-bought carrot juice
1/4 cup Dijon-style mustard
1/4 cup honey
3 tablespoons balsamic vinegar
3 to 4 tablespoons Tabasco Sauce
1-1/2 teaspoons freshly ground
black pepper
Salt to taste
Mix all the ingredients together in a noncorrosive bowl. Check for seasoning and add salt if needed. The sauce is ready for use. Store in an airtight glass container and refrigerate for up to 7 days.
MISSISSIPPI MUD CAKE
Recipe from Southern Living
All-Time Favorites
1 cup butter, melted
2 cups sugar
1/2 cup unsweetened cocoa
4 large eggs, lightly beaten
1 teaspoon vanilla extract
1/8 teaspoon salt
1-1/2 cups all-purpose flour
1-1/2 cups coarsely chopped
pecans, toasted
1 (10.5 ounce) bag miniature
marshmallows
Chocolate Frosting
Whisk together melted butter and next 5 ingredients in a large bowl. Stir in flour and chopped pecans. Pour batter into a greased and floured 15- x 10-inch jelly-roll pan.
Bake at 350 degrees for 20-25 minutes or until a wooden pick inserted into center comes out clean. Remove from oven; top warm cake evenly with marshmallows. Return to oven, and bake 5 more minutes.
Drizzle Chocolate Frosting over warm cake. Cool completely. Makes 15 servings.
Note: Substitute 2 (19.5-ounce) packages brownie mix, prepared according to package directions, for first 7 ingredients, if desired. Stir in chopped pecans. Bake at 350 degrees for 30 minutes. Proceed with marshmallows and frosting as directed.
CHOCOLATE FROSTING
Recipe from Southern Living
All-Time Favorites
1 (16-ounce) package powdered sugar
1/2 cup milk
1/4 cup butter, softened
1/3 cup unsweetened cocoa
Beat all ingredients at medium speed with an electric mixer until smooth. Makes 2 cups.
