Tennessee Cuisine: Recipes

Tennessee's contribution to the American state buffet is the very best of southern Appalachian cuisine.
"Western Tennessee along the Mississippi River was first explored by Hernando de Soto in 1541 and by Jacques Marquette and Louis Joliet, the French explorers from Canada, in 1673. Despite the early Spanish and French claims to what is today Tennessee, the first permanent settlements were made by the English in eastern Tennessee in 1679. ..The majority of the first white settlers in Tennessee were from Virginia and the Carolinas and were of English, Scotch-Irish, or French Huguenot descent...The pioneers grew corn, potatoes, some vegetables, and a little fruit. Most settlers had at least one apple tree. In the mountains and hollows, deer and wild turkey were plentiful. Racoon, whose lard was considered choice, abounded. So did bear, squirrel, and rabbit. A hog or two provided meat for winter, The women learned to make stews of opossum and squirrel, and stews have remained a part of Tennessee cooking...The cuisine of Tennessee followed the terrain. In hill country the main dishes were basically stews and roasted meats. This food had more in common with the mountain folk of Kentucky and West Virginia than that of the western part of the state. The food of western Tennessee, with its more luxurious plantation life, had more formal meals with multiple dishes. Plantation cooking was similar to that of Tidewater Virginia and the Carolina low country. There was also a French influence, which had come up the river from New Orleans. Two foods were common to both groups were corn and ham, especially country cured ham. Each small settlement had its own flavor of country ham, and travelers claimed they could travel hundreds of miles without tasting the same ham twice. Corn was not only served as a vegetable but was used in different breads. Greens, which were frequently cooked with some ham, pork, or "fat back" for flavoring, were also eaten by both cultures in Tennessee...Ramps, called wild leeks outside of Tennessee mountain country, still grow abundantly in the mountains of Tennessee...Home-cured country hams became well-known in Tennessee and often rival those of Virginia. Tennessee hams are known as "country hams" and are substantially different from the Smithfield hams of Virginia...Ham and red-eye gravy have become a traditional Tennessee dish. Red-eye gravy starts with the drippings in a pan, in which slices of ham were fried. To this is added some water and a little black coffee. The gravy is then poured over the ham slice and served with grits or biscuits. Both the grits and biscuits are bland enough to contrast the ham and dry enought to absorb the gravy. Fried ham slices are also served with creamed potatoes and wilted lettuce."
Here you can find such recipes of Tennessee Cuisine:
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Memphis Rub
Elvis Presley Cake
Southern Turnip Supreme
Southern Fried Green Tomatoes
Tennessee Meatloaf
Tennessee Rubdown
Georgia's Tennessee Jam Cake
Orange Party Cake I
Chocolate Chips Cookies with Tennessee Whiskey
Prize Winning Chili
Stuffed Boneless Quail with Wild Rice and Sage Stuffing
Caribbean Fudge Pie IV
Lance's Balsamic Pickled Eggs
Memphis Pulled Pork
Tennessee Stack Cake
Prize-Winning Chili
Tennessee Tea
Gourmet Gelly Shots: Grape and Jack
Tennessee Whiskey Sweet Potato Casserole
Memphis Wontons
Memphis BBQ Pork Totchos
Marshmallow Fruit Dip