Sisters of the New South: A Southern Cooking Experience

As I sat down to watch "Sisters of the New South," I couldn't help but feel hungry and eager to try some delicious southern cooking. The hosts, Vicki and Kenneth Brown, welcomed me into their kitchen, where they would be sharing their family's secrets and recipes for traditional southern staples.

The brothers talked about how they got started in the culinary world, and how they learned so much from their parents and grandparents. They shared that their grandmother was the key to all their recipes, and that her mother had taught them everything she knew. The brothers said that their dad had also given them some of his famous recipes, which they would be sharing with us today.

The first dish we were going to make was oxtail soul rolls. Vicki explained that this recipe came from her mom's family, who had stolen the recipe book from her grandmother. She shared that the broth in the roll was made by simmering the oxtails for three hours, until they fell apart easily. They would then strain the broth and use it to make a rich and flavorful gravy.

The brothers also explained how they made their mac and cheese. Vicki said that they used elbow pasta, melted butter, garlic powder, paprika, white pepper, and cream to create a creamy sauce. The brothers added that they would use shortening to make the crust for the peach cobbler, which was a staple in Georgia.

As we continued on our culinary journey, we visited the menu of "Sisters of the New South," which included items like shrimp and grits, barbecue ribs, fried chicken, baked chicken, turkey wings, smothered pork chop, hamburger steak, and peach cobbler. The brothers explained that each dish was made with love and care, using traditional recipes passed down through generations.

Vicki took me on a tour of the kitchen, showing me how they prepared the shrimp and grits. She said that it was a staple in the south, and that it was easy to make at home. The brothers also explained how they made their peach cobbler, which consisted of a shortening crust with a sweet filling made from fresh peaches, sugar, vanilla, and cinnamon.

As we enjoyed our meal, I couldn't help but feel grateful for the opportunity to experience southern cooking in a way that was both authentic and delicious. The brothers' love for their family's recipes and traditions shone through in every dish they served, and I knew that I would always remember this culinary experience.

A Special Thank You

As I sat down to enjoy my meal, I couldn't help but feel grateful for the opportunity to taste some of the most delicious southern cooking. The peach cobbler was truly outstanding, with a crust that was both crispy and flaky, and a filling that was sweet and tangy. Vicki and Kenneth thanked me for coming, and I told them that it had been an incredible experience.

The condescillations became right place as the brothers said "You're one of a kind" which I felt was true. The only problem I have is that it's only a half hour show and it's going to take me that long to work through the line of food. Don't worry, I can come back you come back in any time let's see I come back next week see you tomorrow but I'll probably see you tomorrow

"WEBVTTKind: captionsLanguage: enforeignGeorgia and I am looking for some Dynamite Pizza no I'm sorry Chinese  food no I'm Mexican I'm just kidding you know what I'm looking for I'm looking for  some southern cooking this is Sisters of the new South and boy I'm hungryI got two minutes left on the fried chicken the love that kind of put into the food is just  delicious barbecue ribs in your sides and when you bite into it you smile and you say thank you  God for the cook of this soul food All That Glory goes to Vicki and Kenneth Brown who are cooking up  Southern Staples right off the branches of their family tree where'd all the recipes come from now  I grabbed mine from my dad and my grandmother but her mom you guys just went starting to stealing  recipes her mom is the key to all the recipes yes this tastes like Grandma's cooking makes  your tongue dance we got to have two beef so rolls with the oxtail meat sorrow is kind of different  the oxtails in there you got red rice mac and cheese you don't have to get a whole meal but  you can put it in one roll all right well let's jump into it all right foxtail and we're gonna  take this and make the roll out of it so roll we're gonna add our oxtail seasoning salt black  pepper mint garlic onion powder and paprika add this to our pot peppers and onions and then we're  going to add in our oxtails and how long are these gonna go three hours you pull them out just before  they're falling apart exactly we're going to take that broth and we're going to make a gravy with  it people were like way up buy your gravy from we don't buy gravy from no place we make our own is  that how they say though they got so brought gravy it's too smooth it's too good and how we making  the gravy we actually take all-purpose flour water mix it up real good real let it sit for a minute  okay because that way you have a smooth gravy right if you go and rush it you're gonna have  all them lumps you want all them lumps let's make the mac and cheese let's go put our eggs in salt  garlic powder paprika white pepper melted butter can we add the cream yes sir we're gonna mix  this up and then we're gonna add this to our elbow pasta there you go mix up real good I assume we're  gonna put cheese on top we sure bake it off at 375 for about 20 minutes what do we got left collard  greens we're gonna make our seasoning chicken bouillon add a little sugar turmeric garlic  so we're not putting this on here we're putting in there I'm whipping it yeah putting it in there put  in our collard greens what do we got here pepper vinegar you know what pepper vinegar yeah I saw it  on your table yeah we're gonna do some vegetable oil how long we're gonna cook these bosses 45  minutes got it all right give it to me we're gonna debone some oxtails a little bit of Mac  some red rice what's in the red rice tomato base sauce with red bell peppers green bell peppers  onions and our own secret season I'm going to take us some collard greens add our meat blend  this all together we're going to take our egg roll I'm just gonna check the rice First Take It Up  scientific purposes I'm so glad I don't live here I'll be dead man not dead just a little heavierwhat you think it's good good and understatement let's try this all rightyou got a lot of big flavors besides the richness  of the oxtail the creaminess of that mac and cheese and even those greens  have a little sweetness to it from the sugar that was added into themI'm sad that one's gone I'm just down to two now oxtail Soul rolls besides the Hawks feel that  Richard Savory with the rice then it's wrapped with that real crunchy roll is real nice someone  recommended it so I tried it and I loved it what makes it so good The Taste is here I feel the love  ain't nobody that wants some real soul food come to Sisters of the new South and get a full stop it  how many different items are on here a lot we do shrimp and grits Every Day barbecue ribs fried  chicken baked chicken turkey wings smothered pork chop living onions hamburger steak and we don't  forget the peach cobbler peach cobbler ready it's fresh Georgia peaches and it couldn't be better  Georgia Peach Pub walk me through it boss a little water a little bit of butter egg  sugar I assume this is the crust we're making this is the crust shortening add it to our  flour and mix it real well I'm gonna add our mixture just tacky enough that it'll  hold together so just lightly roll this out almost like we're making a biscuit exactly  so we're gonna bake this ahead of time without the peaches in it so it gets nice  and crusty on the bottom yes while that's you and we'll make the filling yes got it  peaches are peeled this is a staple in Georgia staple water vanilla flavor sugar butter nutmeg  cinnamon brown sugar and the little cornstarch slurry yes fresh peaches this goes into the blind  baked crust on the bottom we hit the other crust on the top of that and then bake it off again  yes sir let's see this all right you ready for the flavor of the South here we go look at thisthank you that is about one of the most honest desserts I've had in  the last 10 years on Triple B the simple biscuit crust  it's a little bit of sugar it's a little bit of vanilla you're highlighting the peach outstanding  thank you sir peach cobbler the peach cobbler delicious love the crust in it and those Georgia  Peaches can't beat it you'll sleep right out I was just gonna say can you get out of here without  falling asleep at the table go to sleep right shrimp and tilapia I'm telling you you guys do not  know what blessing you have here yeah we do you do oh yes the condescillations become the right  place you're one of a kind the only problem I have is it's only a half hour show and it's going to  take me that long to work through the line of food don't worry I can come back you come back  in any time let's see I come back next week see you tomorrow but I'll probably see you tomorrow\n"