Sandwiches of the South: Collard Greens and Cornbread
The cornbread is fluffy like a pancake but crisp-edged, the greens savory from the richness of pot likker, aromatic and spicy, vegetal and slightly bitter.
The cornbread is fluffy like a pancake but crisp-edged, the greens savory from the richness of pot likker, aromatic and spicy, vegetal and slightly bitter.
The filling has a savory depth that is unlike any chowder I’ve had previously. The bread is buttery and crisp, and maintains that crispness despite the ladleful of stew that inundates it.
The star here is the thinly-shaved ham, which is not remarkable but salty and juicy and tender, swimming in a mix of this mild tomatoey sauce and its own rendered juices.
Its pungent onion and savory tomato, the hint of bright cilantro and the occasional hot bite of thinly-sliced finger pepper, it recognizably shares a pedigree with the snack of my youth but evolved
It all came together to something entirely pleasant to eat, nothing to write home about perhaps but if every sandwich inspired you to write a letter, eventually your wrist would get too tired to lift the next sandwich.
Hot, molten, sharp cheddar cheese, with the piquant raw onions and hot Colman’s mustard powder amplifying the intensity of the flavors, just barely contained in crisp, hot, crusty, toasted bread.
The salty, smoky filling stays relatively moist during baking, its steam trapped inside the roll with it
It tastes brightly of oranges and lemons and strong wine and warm spices, like Portuguese Sangria in meat form, but with garlic.
Durban curries are spicy and red with dried chili; they tend to incorporate tomatoes; they feature warm spices such as cinnamon and cardamom; and they inevitably include the mysterious and aromatic flavor of curry leaves.
The tomato and basil combination is a classic for a reason, the sweetness of the basil and the fruitiness of the olive oil bringing out the sweeter character of a plum tomato the way they do.
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