Outsider Tart Blog

This August our Saturday night route 66 dinners will be visiting the Deep South.

Let's look at them one by one:


The Volunteer State

Q: What do Tennessee Volunteers do on Halloween?
A: Pump kin!

Q: Why are there so many unsolved murders in Tennessee?
A: There are no dental records and everyone has the same DNA

Q: Why do ducks fly over Tennessee upside down?
A: There's nothing worth craping on!

Q: Why couldn't the baby Jesus be born in Tennessee?
A: Because they couldn't find 3 wise men or a virgin.

Q: What's the most popular pick up line in Tennessee?
A: Nice tooth!

Q: Why do folks from Tennessee go to the movie theater in groups of 18 or more?
A: 17 and under are not admitted.


The Magnolia or Hospitality State

Some might call it the Dumb One as, consistently, it scores at the bottom in educational testing. It did produce one of us, though. The one that grew up thinking Greece was spelled Grease (it's an easy mistake, people – OD) Not that it can't be, just not when referring to the country (they teach us that up north). Maybe when you grow up in the midst of such brain activity you also stop noticing the 10-storey high crucifixes on the roadside. Who can say.


The Peach State

Georgia was the last of the original 13 colonies and one of the original 7 Confederate states (see I'm showing my retention of history class, don't ask me what I did last week, however). I had another whole paragraph filled with interesting facts about the Civil War but OD deleted all of it saying, "Frankly, my dear, I don't give a damn."


The Natural State

Not to be nasty, but we're not sure what to make of Arkansas. In fact, our favorite American cooking encyclopaedia can't figure it out either. They lump it with the Mid-Atlantic States yet it's nowhere near the coast. It's above Louisiana and next to Texas but also near the Great Plains and Midwest regions but, as recipes go, it doesn't seem to draw too much from those regions. There isn't a single recipe in the book, for that matter, it just simply shows up on the map.


Deep South

gin, ginger, orange, lime

Mississippi Punch

bourbon, cognac, lemon juice

Southern Mule

southern comfort, lime, bitters, ginger beer

Goin' to Graceland

whiskey, blackberry cordial, lime, lemonade

Appalachian Rush

bourbon, orange liqueur, cranberry, lime

Tennessee Iced Tea

whiskey, rum, vodka, Cointreau, lemon, cola




Fried Green Tomatoes

Delilah's Sausauge Ring


Chicken and Cornbread Casserole

Bourbon Steaks with Baked Grits

Pulled Pork with Creamed Corn

Fried Catfish



Baked Beans

Creamed Corn


And we'll be sure to whip up something sweet to end the night.


The Carolinas

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Number 12

The Tar Heel State


Number 8

The Palmetto State

One of the original thirteen English Colonies, North and South Carolina were once referred to as solely the Province of Carolina until their formal separation in 1729.  King Charles II granted a charter to start a new colony establishing the North Carolina borders in 1663.  He named it Carolina in honor of his father, Charles I.  In 1710, political disagreements started the divide that would eventually give us North and South Carolina.  North Carolina itself was split between the east which supported the British Crown and the west which supported American Independence.  Lord Charles Cornwallis’ defeat at the Battle of Yorktown guaranteed American Independence and North Carolina became the twelfth state to ratify the new American Constitution in 1789.  Apropos of nothing really, except a perfect tidbit for blog chatter...Virginia Dare was the first English child to be born on US soil in 1587 and Dare County was named for her and home to Kitty Hawk, the sight of the first sustained, powered flight conducted by The Brothers Wright, Orville and Wilbur in 1903.

When translated from Latin, Carolina means Charles Land.  South Carolina prospered from fertile lowcountry farmland and its proximity to harbors (Charles Town later to become Charleston was one of them) which North Carolina lacked.  Southerners allowed religious tolerance and encouraged immigration (yes, it can happen) from the Huguenot and Sephardic communities of London.  Settlement spread, business thrived and rice cultivation grew on a large scale thanks to the talents of African slaves.  Oopsy.  That whole slavery thing is a bit of a pock mark on South Carolina’s history, so much so that they voted to secede the nascent Union to still allow it.  Ultimately they had their wrists slapped and they were returned back into the fold.

Lowcountry cooking owes its diversity to geography, economics and demographics.  Seafood from the coast, rice from the marshland, a concentration of wealth dating back to early settlement plus a vibrant Caribbean and African contribution since slavery have combined to create a cuisine similar to that of New Orleans.  To this Yankee palate, it’s a bit more restrained and genteel.  Perhaps that’s owed to the aristocratic DNA of South Carolina.  Unlike New Orleans, they temper the heat in the atmosphere by taking it out of your mouth for some relief.  Like New Orleans, they’ll wash it all down with something a little sweeter, a little tropical.    

As for food and drink, the Yankee sensibility believes North Carolina is a bit of an introduction into Low Country grub more firmly rooted in South Carolina.  There are influences from Appalachia, never really a hot bed of anything other than incest and moonshine.  And maybe squirrel and possum stew.  While we can offer up one of the previously mentioned four, we assure you it ain’t nothin to do with family nor vermin. 

To nip...

Appalachian Hooch

Cheerwine – The original soda was created in Salisbury, but this is a grown-up version

Blue Ridge

Low Country Lemonade

Tar Heel

Do the Charleston

Plantation Punch

Raspberry Beer (yup, you read that right)

To nibble...

Mushroom Business

Carolina Middlins w/ Tomato Relish – think grits but rice not corn

Cold Curry Squash Soup

North Carolina Pig 2-ways

Ham Chutney Melt

“Cheaper by the Dozen” Spare Ribs East Wake Burger

Fried Catfish

Mash w/ Pimento Cheese

Fennel Citrus Salad

Red Rice

To knock off...

Strawberry Short Cake with Sweet Potato Biscuit


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April is the month of spring showers, or so the saying goes.  Back in Louisiana, spring showers are more like flash floods with gators swimming around the streets for a few hours.  OK, maybe a slight exageration, not only gators there are some nutria swimming around as well.  So, Louisiana is our destination for the month.  We have food a-plenty.  

Roasted Sweet Potato Bisque

Crayfish Cheesecake 

Creole Burger 

Honey Praline Fried Chicken

Chicken Andouille Gumbo

Candied Leeks 

Garlic and Goat’s Cheese Bread Pudding

and some specials on each Saturday night.

Cajun Bloody Mary

Milk Punch

Stormy Morning

Ramos Fizz


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Land of Enchantment

One of the last babies in the bunch, Number 47 is a culinary treasure.  That is if you like Mexican-style cuisine, which we do.  When we did a blog for FoodNetwork, we drove from Amarillo in the north Texas panhandle in a wide southwestern arc through New Mexico into El Paso which sits on the Mexican border as does half of southern New Mexico.  We drove through Roswell and the foothills of the Rocky Mountains, past lots of dry land dotted with missions (think church) and cactus.  And yes, we actually saw Roadrunners, the state bird.  FYI, they’re not big at all, but they can run.  Roswell was as you’d expect, a bit kooky, a bit touristy, a bit odd.  But the eeriest part was the 747 cemetery of sorts, where the big birds went to rest for eternity.  It wasn’t marked and you couldn’t find the entrance but against the road was a runway filled with decommissioned 747s.  Was this Area 57?  Were we about to be abducted?  No such luck.  Even a map doesn’t reveal much.  Perhaps we were thirsty and seeing things in the desert?  Either way we did find it enchanting.  Nuevo Mexico got its name in 1563 from Spanish explorers who believed the area was home to wealthy Indian cultures similar to those in the Aztec Empire.  Mexico, once called New Spain, took its modern name in 1821 upon winning independence from Spain.  Not that anyone asked.

This time around we had some help from a regular customer, @Danivoodo.  She not only shared some great family recipes, but popped by for a talk on food and family in New Mexico.  Without further ado, we offer up some spirited grub full of spirit and spice.

But for now think about slaking your thirst with one (or more) of these...       

Wile E. Coyote


Cactus Juice


Missionary’s Downfall

Alien Slime



The New Mexican


Indian Water

A Tipple for Tonto


And filling your pie hole with these...




flour tortilla, cream cheese, jalapeño, avocado and salsa


beef and cheese or spicy migas onions and pork, mojo on the side


deep fried corn tortillas, spicy pulled pork, sour cream



Sonoran Hot Dog

chili dog on steroids...a bacon wrapped dog, chili, cheese, mustard, ketchup, migas onions, salsa

Indian (American, that is) Burger

deep fried onion strips, beef patty and cheddar on flat fry bread


pan-fried flour tortilla, beef, cheese, greens and house-made ancho chili sauce

Carne Adovada

slow-roasted pork on house-made ancho chili sauce, traditional Spanish rice,

refried beans and cheese


stacked crispy corn tortillas, chicken or refried beans, chili sauce, cheese, salsa,

greens and even more fixins




butternut squash and courgette, cheese and tortilla chips

Green Chili Spoonbread

fluffy polenta, green chilies and cheese

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