Word: shrimps
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...rendition of an Eggs Chimay recipe published by Craig Claiborne (who also happened to be one of the six judges). The Detroit Tigers' Rusty Staub, who in his days as a Met studied cookery in several Manhattan restaurants, batted out a savory Oysters Rockefeller casserole. Celeste Holm concocted Shrimp Fiesta. Newscaster Carl Stokes reproduced his Mother's Best Home Fried Chicken. Designer Pauline Trigere, wearing an elegant Trigere gown, made Spaghetti Pauline. Actor Joel Grey and Wife Jo prepared Mexican Quesadillas. First prize (a basket of wines and liquor) went to New York magazine's resident gourmet...
Southerners also enjoy a legacy of shared celebration. From the epicurean crab feasts of Maryland's Eastern Shore to a catfish fry in Tennessee, from Texan barbecue orgies to the days-long shrimp or gumbo feasts of Louisiana's Cajun country, Southerners are united in their love of a party-and its morning-after reconstruction. An old New Orleans saying: "The rabbit says, 'Drink everything, eat everything, but don't tell everything...
...came from Africa bearing benne (sesame seed), okra, yams and remembered formulas that were to become the masterworks of Southern cuisine. Frenchmen marched ashore to reincarnate such classic dishes as bouillabaisse, which is a culinary cousin of gumbo, a permissive potpourri that can include chicken, turkey, ham, crab, oyster, shrimp or anything else on hand. While New Englanders learned-belatedly-to raise beef and sheep, Southerners derived sustenance from the wild game and pigs and chickens that were raised almost as members of the family...
From its rivers, lakes and offshore waters, Southerners have developed a piscine cuisine of staggering diversity. Snapper and pompano are the aristocrats of fishdom. The Gulf Coast's pearly shrimp, eaten raw or smothered in the fiery remoulade sauce of a New Orleans restaurant, are as memorable as Proustian madeleines. No other cuisine in the world has so amply shared or sherried a dish like Southern crawfish bisque. Inland, Southern hams and bacons are unrivaled in the Western world...
Southern cuisine is an imprecise, ad hoc art that relies largely on instinct (a little of this, a little of that), memory (Mama said "Salt later") and the availability of ingredients (okra, salad greens, fresh shrimp). It is further complicated by the fact that many great Southern cooks have traditionally been black women who spurned the written word or, for that matter, any kind of regulation. The celebrated Mme. Bouligny, one of the last grandes dames of New Orleans society, had a Haitian cook who seasoned her gumbo with a voodoo prayer. "Getting directions from colored cooks," Harriet Ross Colquitt...