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    Tasting Memphis
    Tasting Memphis
    Tasting Memphis
    Ebook235 pages50 minutes

    Tasting Memphis

    By Clinton Palmoore

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    About this ebook

    "Tasting Memphis" is a cookbook catered to introducing to the world the flavor that is known in the city of Memphis, Tennessee. The city has always been known for its tourist attractions, Elvis Presley, and even the infamous Beale Street. But its reputation for having championship barbecue has set the cooking scene apart from everywhere else! This cookbook not only contains barbecue recipes, but signature delicacies the birthplace of the blues and the home of rock and roll!

    LanguageEnglish
    PublisherClinton Palmoore
    Release dateNov 16, 2018
    ISBN9781732374966
    Tasting Memphis

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      Book preview

      Tasting Memphis - Clinton Palmoore

      Chicken and Dumplings

      I can remember the first time I had Chicken and Dumplings. It was 1978 in South Memphis. All of my brothers and sisters were sitting at the table with this huge pot sitting in the center, steaming. We didn't know what a surprise we had in store until our mother gently removed the lid from the old black pot. Guess who got first dibs?

      Ingredients:

      5 cups Rotisserie chicken, shredded

      2 quarts chicken broth

      2 cubes Bouillon cubes

      2 cups all-purpose flour

      ½ teaspoon baking powder

      2 tbsp. salted butter

      ½ cup whole milk

      Directions:

      Preheat oven to 350 degrees. Drizzle canola oil on chicken while in a cooking pan just to infuse flavors. Pour 2 quarts chicken stock into slow cooker while making dumplings in a medium bowl. Combine flour and baking powder then add cubed butter. Now get a fork or use your fingers to smash the butter and flour together then pour in the ½ cup of milk. Mix it all together and then place dough on dusted counter and with a rolling pin or dusted glass, roll out dough to ¼ of an inch. Using a knife, cut the rolled out dough into strips vertical and horizontal creating squares of dough. Slowly add to boiling broth one or two dumplings at a time add broth as needed.

      Ramen Noodles

      One day, I had two dollars, a bag of frozen spinach, frozen shrimp, and chicken strips. Oh, what I discovered!

      Ingredients:

      2 bags of Ramen Noodles boiled with seasoned content

      1 hot skillet with 4 tablespoons canola oil

      ¾ onion, chopped

      2 chili peppers

      1 heaping of fresh spinach, chopped

      Options: Chicken, fish, shrimp, or any meat you want added.

      Directions:

      Boil noodles with the seasoned contents in the bags. Drain the noodles. Stir fry all of the other ingredients until done. Add noodles and toss for 3 to 5 minutes. Pour all contents into your favorite bowl and Enjoy!

      Oxtail Stew

      As a Memphian and former meat cutter I find this cut of meat a bit odd. Most people don't have a clue about oxtails. Only the old school crowd: sixty and above. But once you place your mouth on this delicacy, your taste buds will explode! Just imagine a fatty T-bone steak and Rib Eye steak cut into cubes, grilled with onions, and added with potatoes, carrots and stewed gravy. Delicious!

      Ingredients:

      5 pounds fresh oxtail cut between joints only

      2 carrots

      1 whole onion, sliced

      2 potatoes

      ½ bell pepper, chopped

      1 bag of pinto beans or cranberry bean

      2 to 3 quarts beef broth

      Directions:

      Stir fry all ingredients with olive or canola oil in frying pan. Stir fry oxtail in separate skillet until nice, brown and crispy. Add sea salt as needed. Deglaze oxtail skillet with a cup of broth and add all contents into a slow cooker on medium heat. Cook for at least three hours or until the meat falls from bone. Serves up to four people.

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