SOUTHERN SHORELINES In a region blessed with so many lakes and rivers, it’s no surprise freshly caught fi sh plays a starring role on local dinner plates. REGIONAL FAVORITE 1 5 2 4 6 3 SIGNATURE MEAL 1. SKI: A refreshing citrus soda made with real oranges and lemon juice, Ski has delighted locals since 1956. The Kentucky Headhunters included it in their hit “Dumas Walker” – a slaw burger, fries and a bottle of Ski! “real deal” mashed potatoes involve lots of boiling, peeling and blending with milk, butter, salt and pepper. And sometimes a little something extra, like bacon or sour cream, too. Appetizer: Pinto beans with spider cornbread Entrée: Fried fi sh Sides: Real mashed potatoes, collard greens, slaw Dessert: Fried apple pie Beverage: Ski 5. SPIDER CORNBREAD: 2. COLLARD GREENS: Often cooked with ham hock, salt and pepper, a “mess” of these leafy greens from the cabbage and broccoli family is a tasty staple in many Southern meals. This comforting treat gets its name from the old three-legged cast-iron skillets it used to be cooked in, but the description stuck thanks to the cracked web-like appearance of the cornbread’s top. 3. FRIED CATFISH: A fl our-and-cornmeal dusting spiked with buttermilk is usually the crispy coating of choice, but many here put their own creative spin on popular fried fi sh dishes. 6. FRIED APPLE PIE: A fi ve-generation apple farm in the tiny community of Nancy and other area orchards have made this sweet treat the preferred ending to any meal. Served with a side of ice cream? Even better. 4. MASHED POTATOES: Taken for granted for its perceived simplicity, LEARN MORE ABOUT THIS DISH kentuckytourism.com/food kentuckytourism.com 143
Kentucky Official Visitor's Guide 2018 Kentucky Official Visitor's Guide 2018: Page 143
