How to make Sandwich Slaw Recipe
4 SERVINGS
Ingredients:
2 cups Green cabbage, shredded
2 tablespoons Onions, minced
2 tablespoons Cider vinegar
2 tablespoons Mayonnaise
1 Garlic clove, minced
2 teaspoons Granulated sugar
1 teaspoon Black pepper
to taste Salt
Method:
Mix the ingredients and refrigerate for 1 hour. Place a generous portion on each sandwich or serve alongside.
Sunday, November 30, 2014
Carolina BBQ Sauce
How to make Carolina BBQ Sauce Recipe
YIELDS 1 1/2 CUPS (12 OUNCES, 336 ML)
Ingredients:
1 teaspoon Dry mustard
1 teaspoon Coarse salt
1 tablespoon Sweet Hungarian paprika
1 tablespoon Granulated sugar
1 tablespoon Brown sugar
1/2 teaspoon Cayenne
1/2 teaspoon Black pepper
2/3 cup Water
1/4 cup Worcestershire sauce
1/2 cup Red wine vinegar
Method:
Combine the dry ingredients in a saucepan. Stir in the water; heat to boiling, then remove from heat.
Stir in the Worcestershire sauce and vinegar.
YIELDS 1 1/2 CUPS (12 OUNCES, 336 ML)
Ingredients:
1 teaspoon Dry mustard
1 teaspoon Coarse salt
1 tablespoon Sweet Hungarian paprika
1 tablespoon Granulated sugar
1 tablespoon Brown sugar
1/2 teaspoon Cayenne
1/2 teaspoon Black pepper
2/3 cup Water
1/4 cup Worcestershire sauce
1/2 cup Red wine vinegar
Method:
Combine the dry ingredients in a saucepan. Stir in the water; heat to boiling, then remove from heat.
Stir in the Worcestershire sauce and vinegar.
Carolina Pulled Pork Barbecue Sandwich
How to make Carolina Pulled Pork Barbecue Sandwich Recipe
4 SERVINGS
For the Dry Rub:
1 1/2 tablespoons Black pepper, ground
1 1/2 tablespoons Dark brown sugar, packed
1 1/2 tablespoons Paprika
2 tablespoons Coarse salt
1/2 teaspoon Cayenne pepper
2 pounds Pork shoulder (Boston butt), boneless
For the Mop:
1/2 cup Apple cider vinegar
1/4 cup Water
1 tablespoon Worcestershire sauce
1/2 tablespoon Black pepper
1/2 teaspoon Coarse salt
1 teaspoon Vegetable oil
1 cup Carolina Barbecue Sauce
4 Hamburger buns, toasted
Method:
Mix the ingredients for the dry rub.
Sprinkle the dry rub over the pork and press into the meat. Cover and let set 1 hour at room temperature.
Combine ingredients for the mop and set aside.
If possible, hot-smoke the pork until fork-tender, brushing with cold mop every 45 minutes; or roast the pork at 300°F (150°C) for 3 hours or until fork-tender, brushing with cold mop every 45 minutes.
Remove from oven or smoker and let rest 30 minutes.
Pull the meat apart or shred using 2 forks.
Combine the shredded pork with barbecue sauce, cover tightly, and simmer 20 to 30 minutes. Add more water if needed.
Serve pork on toasted bun with coleslaw, potato salad, and additional barbecue sauce.
4 SERVINGS
For the Dry Rub:
1 1/2 tablespoons Black pepper, ground
1 1/2 tablespoons Dark brown sugar, packed
1 1/2 tablespoons Paprika
2 tablespoons Coarse salt
1/2 teaspoon Cayenne pepper
2 pounds Pork shoulder (Boston butt), boneless
For the Mop:
1/2 cup Apple cider vinegar
1/4 cup Water
1 tablespoon Worcestershire sauce
1/2 tablespoon Black pepper
1/2 teaspoon Coarse salt
1 teaspoon Vegetable oil
1 cup Carolina Barbecue Sauce
4 Hamburger buns, toasted
Method:
Mix the ingredients for the dry rub.
Sprinkle the dry rub over the pork and press into the meat. Cover and let set 1 hour at room temperature.
Combine ingredients for the mop and set aside.
If possible, hot-smoke the pork until fork-tender, brushing with cold mop every 45 minutes; or roast the pork at 300°F (150°C) for 3 hours or until fork-tender, brushing with cold mop every 45 minutes.
Remove from oven or smoker and let rest 30 minutes.
Pull the meat apart or shred using 2 forks.
Combine the shredded pork with barbecue sauce, cover tightly, and simmer 20 to 30 minutes. Add more water if needed.
Serve pork on toasted bun with coleslaw, potato salad, and additional barbecue sauce.
Shrimp Perloo
How to make Shrimp Perloo Recipe
4 SERVINGS
Ingredients:
1/4 cup Bacon, 1/2 inch (1.2 cm) pieces
1 1/2 cups Onions, 1/2 inch (1.2 cm) dice
2 cups Tomatoes, peeled, seeded, chopped
1/2 teaspoon Red pepper flakes
3/4 cup Long-grain rice
2 cups Clam juice
16 ounces Shrimp (16–20 count), peeled, deveined
1/4 cup Parsley, chopped
1 1/2 tablespoons Lemon juice
to taste Salt and black pepper
Method:
Render the bacon over medium heat and cook until crisp. Remove to paper towel lined plate.
Drain all but 2 tablespoons (1 ounce, 28 ml) of fat from pan.
Add the onion and sauté, stirring occasionally, 10 minutes.
Add the tomatoes and red pepper flakes, and cook 5 minutes.
Stir in the rice and clam juice. Bring to a boil, reduce to a simmer, and cover. Cook 20 minutes.
Stir in the shrimp and fluff the rice. Remove from the heat and cover; let set 10 minutes (the heat from the rice should cook the shrimp).
Add the parsley, lemon juice, and reserved bacon. Correct seasoning and serve.
4 SERVINGS
Ingredients:
1/4 cup Bacon, 1/2 inch (1.2 cm) pieces
1 1/2 cups Onions, 1/2 inch (1.2 cm) dice
2 cups Tomatoes, peeled, seeded, chopped
1/2 teaspoon Red pepper flakes
3/4 cup Long-grain rice
2 cups Clam juice
16 ounces Shrimp (16–20 count), peeled, deveined
1/4 cup Parsley, chopped
1 1/2 tablespoons Lemon juice
to taste Salt and black pepper
Method:
Render the bacon over medium heat and cook until crisp. Remove to paper towel lined plate.
Drain all but 2 tablespoons (1 ounce, 28 ml) of fat from pan.
Add the onion and sauté, stirring occasionally, 10 minutes.
Add the tomatoes and red pepper flakes, and cook 5 minutes.
Stir in the rice and clam juice. Bring to a boil, reduce to a simmer, and cover. Cook 20 minutes.
Stir in the shrimp and fluff the rice. Remove from the heat and cover; let set 10 minutes (the heat from the rice should cook the shrimp).
Add the parsley, lemon juice, and reserved bacon. Correct seasoning and serve.
Roasted Tomato Sauce
How to make Roasted Tomato Sauce Recipe
4 SERVINGS
Ingredients:
3 cups Plum tomatoes, quartered
1 cup Red onion, quartered
1/2 teaspoon Thyme, chopped
1/2 teaspoon Rosemary, chopped
1 tablespoon Olive oil
to taste Salt and black pepper
Method:
Preheat the oven to 350°F (175°C).
Toss the tomatoes, onions, and herbs with oil.
Place on parchment-lined sheet pan and roast for 45 minutes.
Puree in a food processor to desired consistency (slightly lumpy, coarse texture).
Correct seasoning with salt and pepper.
4 SERVINGS
Ingredients:
3 cups Plum tomatoes, quartered
1 cup Red onion, quartered
1/2 teaspoon Thyme, chopped
1/2 teaspoon Rosemary, chopped
1 tablespoon Olive oil
to taste Salt and black pepper
Method:
Preheat the oven to 350°F (175°C).
Toss the tomatoes, onions, and herbs with oil.
Place on parchment-lined sheet pan and roast for 45 minutes.
Puree in a food processor to desired consistency (slightly lumpy, coarse texture).
Correct seasoning with salt and pepper.
Green Onion Basil Oil
How to make Green Onion Basil Oil Recipe
4 SERVINGS
Ingredients:
1/4 cup Olive oil
1/2 cup Green onions, chopped
1 cup Basil leaves, loose packed
Method:
Puree all ingredients in blender until smooth.
4 SERVINGS
Ingredients:
1/4 cup Olive oil
1/2 cup Green onions, chopped
1 cup Basil leaves, loose packed
Method:
Puree all ingredients in blender until smooth.
Vidalia Onion Tart
How to make Vidalia Onion Tart Recipe
YIELDS 9 - INCH TART
Ingredients:
1 sheet Frozen puff pastry dough, thawed
2 Shallots, peeled, left whole
1 Garlic clove, peeled
1/4 cup Olive oil
1 each Red onion, peeled, sliced thinly
1 cup Vidalia onion or sweet onion, peeled, julienned
1 cup 4 ounces, 113 g Leeks, white part only, cleaned, julienned
2 each Eggs, beaten
3/4 cup Heavy cream
To taste Salt and black pepper
1 tablespoon Chives, finely diced
Method:
Preheat the oven to 375°F (190°C).
Line a 9-inch (22.9 cm) tart pan with puff pastry; prick the dough all over with a fork.
Top with a second pie pan; trim the overhang to 1/2 inch (1.2 cm) beyond the rim. Parbake the unfilled pie shell in a preheated oven for 10 to 15 minutes or until the shell is cooked. Remove from oven, remove second pie pan, and cool.
Turn oven to 350°F (175°C).
Toss shallots and garlic in 1 tablespoon (1/2 ounce, 15 ml) olive oil and wrap loosely in foil; roast for 20 minutes, or until soft.
Heat 1 tablespoon (1/2 ounce, 15 ml) oil over medium heat and slowly caramelize the whole slices of red onion. Handle gently so that they retain their round shape. When well-browned and soft, place slices on bottom of prepared shell.
Smash the roasted shallots and place around the red onion.
Heat remaining oil over medium heat and cook the Vidalia onions and leeks for 10 minutes or until very soft and slightly brown. Scatter evenly over red onion rings in tart shell.
Mash roasted garlic in a bowl and add eggs, cream, salt, pepper, and chives. Mix to combine.
Pour over onions and bake for about 15 minutes, until brown on top; loosely cover with foil and bake until set, 45 minutes.
Remove tart from oven and discard foil. Cool slightly at least 10 minutes before cutting and serving.
Serve with Green Onion–Basil Oil and Roasted Tomato Sauce
YIELDS 9 - INCH TART
Ingredients:
1 sheet Frozen puff pastry dough, thawed
2 Shallots, peeled, left whole
1 Garlic clove, peeled
1/4 cup Olive oil
1 each Red onion, peeled, sliced thinly
1 cup Vidalia onion or sweet onion, peeled, julienned
1 cup 4 ounces, 113 g Leeks, white part only, cleaned, julienned
2 each Eggs, beaten
3/4 cup Heavy cream
To taste Salt and black pepper
1 tablespoon Chives, finely diced
Method:
Preheat the oven to 375°F (190°C).
Line a 9-inch (22.9 cm) tart pan with puff pastry; prick the dough all over with a fork.
Top with a second pie pan; trim the overhang to 1/2 inch (1.2 cm) beyond the rim. Parbake the unfilled pie shell in a preheated oven for 10 to 15 minutes or until the shell is cooked. Remove from oven, remove second pie pan, and cool.
Turn oven to 350°F (175°C).
Toss shallots and garlic in 1 tablespoon (1/2 ounce, 15 ml) olive oil and wrap loosely in foil; roast for 20 minutes, or until soft.
Heat 1 tablespoon (1/2 ounce, 15 ml) oil over medium heat and slowly caramelize the whole slices of red onion. Handle gently so that they retain their round shape. When well-browned and soft, place slices on bottom of prepared shell.
Smash the roasted shallots and place around the red onion.
Heat remaining oil over medium heat and cook the Vidalia onions and leeks for 10 minutes or until very soft and slightly brown. Scatter evenly over red onion rings in tart shell.
Mash roasted garlic in a bowl and add eggs, cream, salt, pepper, and chives. Mix to combine.
Pour over onions and bake for about 15 minutes, until brown on top; loosely cover with foil and bake until set, 45 minutes.
Remove tart from oven and discard foil. Cool slightly at least 10 minutes before cutting and serving.
Serve with Green Onion–Basil Oil and Roasted Tomato Sauce
Hoppin John Salad with Pecan Vinaigrette
How to make Hoppin John Salad with Pecan Vinaigrette Recipe
4 SERVINGS
For the Salad:
1/2 cup Long-grain white rice, cooked
21/2 cups Black-eyed peas, cooked, chilled
1/2 cup Red bell pepper, seeded, 1/8 inch (.3 cm) dice
1/2 cup Green beans, blanched, shocked, cut 1 1/2 inches (3.8 cm) long on bias
1/2 cup Green onions, chopped
2 cups Mixed baby field greens
For the Vinaigrette:
2 tablespoons Cider vinegar
1/2 teaspoon Brown sugar
1/3cup Pecans, chopped, toasted
1/2 teaspoon Thyme, chopped
1/2 teaspoon Salt
1/2 cup Vegetable oil
to taste Salt and black pepper
Method:
Combine the rice, black-eyed peas, bell pepper, green beans, and green onions. Set aside.
Puree the vinaigrette ingredients except oil in a food processor.
Slowly drizzle in the oil. Adjust seasoning.
Toss all but 6 tablespoons (3 ounces, 84 ml) of the vinaigrette with the black-eyed pea mixture.
Toss mixed greens with remaining vinaigrette and place as a bed on cold plates.
Mold 1 cup (4 ounces, 112 g) of hoppin’ john mixture onto each plate of greens.
4 SERVINGS
For the Salad:
1/2 cup Long-grain white rice, cooked
21/2 cups Black-eyed peas, cooked, chilled
1/2 cup Red bell pepper, seeded, 1/8 inch (.3 cm) dice
1/2 cup Green beans, blanched, shocked, cut 1 1/2 inches (3.8 cm) long on bias
1/2 cup Green onions, chopped
2 cups Mixed baby field greens
For the Vinaigrette:
2 tablespoons Cider vinegar
1/2 teaspoon Brown sugar
1/3cup Pecans, chopped, toasted
1/2 teaspoon Thyme, chopped
1/2 teaspoon Salt
1/2 cup Vegetable oil
to taste Salt and black pepper
Method:
Combine the rice, black-eyed peas, bell pepper, green beans, and green onions. Set aside.
Puree the vinaigrette ingredients except oil in a food processor.
Slowly drizzle in the oil. Adjust seasoning.
Toss all but 6 tablespoons (3 ounces, 84 ml) of the vinaigrette with the black-eyed pea mixture.
Toss mixed greens with remaining vinaigrette and place as a bed on cold plates.
Mold 1 cup (4 ounces, 112 g) of hoppin’ john mixture onto each plate of greens.
Restaurant Peanut Brittle
How to make Restaurant Peanut Brittle Recipe - This great treat came out of the South in the late 19th century, when people were searching for new products and ideas for using the peanut crop.
YIELDS 2 POUNDS (907 G)
Ingredients:
2 cups Granulated sugar
1/2 cup Light corn syrup
1/2 cup Water
1 cup Peanuts, raw
1/2 teaspoon Salt
1 tablespoon Unsalted butter
1/8 teaspoon Baking soda
1/2 teaspoon Vanilla extract
Method:
Combine the sugar, corn syrup, and water over medium heat and cook to dissolve sugar.
Continue to cook to soft-ball stage (238°F, 114°C).
Add the peanuts and salt; cook, stirring constantly, until mixture reaches the hardcrack stage (300°F, 149°C).
Remove from heat and stir in butter, baking soda, and vanilla.
Pour the mixture into a generously buttered shallow pan or cookie sheet. Let cool.
When hardened, break into irregular 2-inch (5 cm) pieces. Store in an airtight container.
YIELDS 2 POUNDS (907 G)
Ingredients:
2 cups Granulated sugar
1/2 cup Light corn syrup
1/2 cup Water
1 cup Peanuts, raw
1/2 teaspoon Salt
1 tablespoon Unsalted butter
1/8 teaspoon Baking soda
1/2 teaspoon Vanilla extract
Method:
Combine the sugar, corn syrup, and water over medium heat and cook to dissolve sugar.
Continue to cook to soft-ball stage (238°F, 114°C).
Add the peanuts and salt; cook, stirring constantly, until mixture reaches the hardcrack stage (300°F, 149°C).
Remove from heat and stir in butter, baking soda, and vanilla.
Pour the mixture into a generously buttered shallow pan or cookie sheet. Let cool.
When hardened, break into irregular 2-inch (5 cm) pieces. Store in an airtight container.
Best Hush Puppies
How to make Best Hush Puppies Recipe - Hush puppies are an essential component of fried-fish plates.There are many stories on how they were named, the most common referring to the scrapes of fried corn dough thrown to hungry hounds to “hush” them.
4 SERVINGS
Ingredients:
1 cup Cornmeal, fine-grained
1 tablespoon All-purpose flour
1/2 teaspoon Baking soda
1/2 teaspoon Baking powder
1/2 teaspoon Kosher salt
1/4 cup Onion, grated or finely minced
2 tablespoons Green onion, green part only, minced
1 Egg yolk
1 cup Buttermilk
2 Egg whites
Method:
Preheat the deep-fryer to 350°F (175°C).
Combine the cornmeal, flour, baking soda, baking powder, and salt; whisk to blend.
Add the onion, green onion, egg yolk, and buttermilk; stir to combine (should be the consistency of loose mashed potatoes—if necessary, add more buttermilk).
Whip the egg whites to soft peaks. Fold egg whites into cornmeal mixture.
Drop mixture by rounded tablespoons into hot oil. Cook to golden brown. Puppies usually roll over on their bellies when they are done, but they may need to be turned to ensure they cook completely.
Remove to paper towels to drain. Serve immediately.
4 SERVINGS
Ingredients:
1 cup Cornmeal, fine-grained
1 tablespoon All-purpose flour
1/2 teaspoon Baking soda
1/2 teaspoon Baking powder
1/2 teaspoon Kosher salt
1/4 cup Onion, grated or finely minced
2 tablespoons Green onion, green part only, minced
1 Egg yolk
1 cup Buttermilk
2 Egg whites
Method:
Preheat the deep-fryer to 350°F (175°C).
Combine the cornmeal, flour, baking soda, baking powder, and salt; whisk to blend.
Add the onion, green onion, egg yolk, and buttermilk; stir to combine (should be the consistency of loose mashed potatoes—if necessary, add more buttermilk).
Whip the egg whites to soft peaks. Fold egg whites into cornmeal mixture.
Drop mixture by rounded tablespoons into hot oil. Cook to golden brown. Puppies usually roll over on their bellies when they are done, but they may need to be turned to ensure they cook completely.
Remove to paper towels to drain. Serve immediately.
Slow Cooked Greens
How to make Slow Cooked Greens Recipe
4 SERVINGS
Ingredients:
2 bunches Mixed greens (turnip greens, collard greens,mustard greens, beet greens, kale, or sorrel)
3/4 cup Bacon, 1/4 inch (.6 cm) dice
1/2 cup Celery, 1/4 inch (.6 cm) dice
2 cups Onions, 1/4 inch (.6 cm) dice
1 cup Green bell pepper, 1/4 inch (.6 cm) dice
1 Ham hock
2 tablespoons Red wine vinegar
1/8 teaspoon Red pepper flakes
1 cup Water
To taste Salt and black pepper
Method:
Pick over the greens to remove any tough stems, veins, and yellow leaves. Wash and drain thoroughly.
Cut into 2-inch (5 cm) pieces and set aside.
Cook the bacon over medium-high heat until fat has been rendered, brown but not crisp, 3 to 5 minutes.
Add the celery, onion, and bell pepper and cook 5 minutes.
Reduce the heat to medium and add the greens. Cover and cook, stirring occasionally, until greens are wilted, about 10 minutes.
Add the ham hock, vinegar, and red pepper flakes; cover and cook 15 minutes.
Add the water, cover, and simmer for 11/2 hours, stirring occasionally.
Correct the seasoning.
4 SERVINGS
Ingredients:
2 bunches Mixed greens (turnip greens, collard greens,mustard greens, beet greens, kale, or sorrel)
3/4 cup Bacon, 1/4 inch (.6 cm) dice
1/2 cup Celery, 1/4 inch (.6 cm) dice
2 cups Onions, 1/4 inch (.6 cm) dice
1 cup Green bell pepper, 1/4 inch (.6 cm) dice
1 Ham hock
2 tablespoons Red wine vinegar
1/8 teaspoon Red pepper flakes
1 cup Water
To taste Salt and black pepper
Method:
Pick over the greens to remove any tough stems, veins, and yellow leaves. Wash and drain thoroughly.
Cut into 2-inch (5 cm) pieces and set aside.
Cook the bacon over medium-high heat until fat has been rendered, brown but not crisp, 3 to 5 minutes.
Add the celery, onion, and bell pepper and cook 5 minutes.
Reduce the heat to medium and add the greens. Cover and cook, stirring occasionally, until greens are wilted, about 10 minutes.
Add the ham hock, vinegar, and red pepper flakes; cover and cook 15 minutes.
Add the water, cover, and simmer for 11/2 hours, stirring occasionally.
Correct the seasoning.
Succotash of Corn, Hominy, and Baby Lima Beans
How to make Succotash of Corn, Hominy, and Baby Lima Beans Recipe
4 SERVINGS
Ingredients:
2 cups Baby lima beans
2 tablespoons Bacon, 1/4 inch (.6 cm) dice
2 tablespoons Butter
1 cup Corn kernels, fresh
3 tablespoons Shallots, chopped
1 cup Hominy, canned, drained
2 tablespoons Dry white wine or chicken stock
1/2 cup Heavy cream
To taste Salt and black pepper
1 tablespoon Parsley, chopped
Method:
Parboil the lima beans 1 minute, until just tender; drain.
Over medium heat, render the bacon until crisp; add half the butter.
Add the shallot, cook for 2 minutes or until soft, add the corn, and cook 3 minutes longer or until corn is tender.
Add the hominy and lima beans; stir to combine.
Add the white wine; cook 3 to 5 minutes to reduce most of the liquid.
Add the cream and reduce until it begins to thicken.
Stir in remaining butter.
Season with salt and pepper, and toss in the parsley.
4 SERVINGS
Ingredients:
2 cups Baby lima beans
2 tablespoons Bacon, 1/4 inch (.6 cm) dice
2 tablespoons Butter
1 cup Corn kernels, fresh
3 tablespoons Shallots, chopped
1 cup Hominy, canned, drained
2 tablespoons Dry white wine or chicken stock
1/2 cup Heavy cream
To taste Salt and black pepper
1 tablespoon Parsley, chopped
Method:
Parboil the lima beans 1 minute, until just tender; drain.
Over medium heat, render the bacon until crisp; add half the butter.
Add the shallot, cook for 2 minutes or until soft, add the corn, and cook 3 minutes longer or until corn is tender.
Add the hominy and lima beans; stir to combine.
Add the white wine; cook 3 to 5 minutes to reduce most of the liquid.
Add the cream and reduce until it begins to thicken.
Stir in remaining butter.
Season with salt and pepper, and toss in the parsley.
Orange Scented Sweet Potatoes
How to make Orange Scented Sweet Potatoes Recipe
4 SERVINGS
Ingredients:
16 ounces Sweet potatoes, washed
2 tablespoons Honey
3 tablespoons Unsalted butter, melted
1 Egg, lightly beaten
2 tablespoons Orange juice
1 teaspoon Orange zest
1 teaspoon Salt
1/4 teaspoon White pepper
Method:
Preheat the oven to 400°F (205°C).
Pierce the potatoes with a fork. Bake 35 minutes or until tender.
Cool potatoes slightly, halve lengthwise, and scoop out the pulp.
Combine potato pulp with the honey, 2 tablespoons (1 ounce, 28 ml) butter, egg, juice, zest, salt, and pepper. Mix until smooth (use a food processor for very smooth consistency).
Reduce the oven to 350°F (175°C).
Place mashed sweet potatoes in baking pan, dot top with remaining butter. Bake 20 to 30 minutes.
4 SERVINGS
Ingredients:
16 ounces Sweet potatoes, washed
2 tablespoons Honey
3 tablespoons Unsalted butter, melted
1 Egg, lightly beaten
2 tablespoons Orange juice
1 teaspoon Orange zest
1 teaspoon Salt
1/4 teaspoon White pepper
Method:
Preheat the oven to 400°F (205°C).
Pierce the potatoes with a fork. Bake 35 minutes or until tender.
Cool potatoes slightly, halve lengthwise, and scoop out the pulp.
Combine potato pulp with the honey, 2 tablespoons (1 ounce, 28 ml) butter, egg, juice, zest, salt, and pepper. Mix until smooth (use a food processor for very smooth consistency).
Reduce the oven to 350°F (175°C).
Place mashed sweet potatoes in baking pan, dot top with remaining butter. Bake 20 to 30 minutes.
Pecan Encrusted Catfish
How to make Pecan Encrusted Catfish Recipe
4 SERVINGS
Ingredients:
1 cup Pecans, chopped
1/3 cup Cornmeal, fine-grained
1/2 cup Bread crumbs, dry
2 tablespoons Parsley, chopped
4 Catfish fillets, skinless
1 Egg, beaten with 1 tablespoon (14 ml) water
To taste Salt and white pepper
1 cup All-purpose flour, for dredging
As needed Vegetable oil, for pan-frying
Method:
Place the pecans, cornmeal, bread crumbs, and parsley in a food processor and blend until chopped. (This can be as fine as you would like.)
Season the catfish fillets and dip fillets in flour; shake off excess, dip in egg wash, and let excess drip off. Place fillets in the pecan cornmeal mixture, pat and turn until completely breaded, then set aside until needed.
Heat the oil to 350°F (175°C).
Pan-fry the fillets 2 to 3 minutes on first side, turn and cook 1 to 11/2 minutes more until golden brown; drain on paper towels.
 |
| Pecan Encrusted Catfish |
Bibb Lettuce Salad
How to make Bibb Lettuce Salad Recipe
4 SERVINGS
Ingredients:
1 1/2 tablespoons Lemon juice
1 tablespoon Red wine vinegar
1 tablespoon Granulated sugar
1 teaspoon Dijon mustard
1/4 cup plus 1/2 tablespoon Olive oil
To taste Salt and black pepper
2 heads Bibb lettuce, washed, dried, torn
Method:
Combine lemon juice, vinegar, sugar, and mustard; whisk together.
Slowly whisk in 1/4 cup (2 ounces, 58 ml) olive oil.
Season and set aside.
Toss the lettuce with the vinaigrette to coat.
Remove the aspic from the molds. Serve the salad on chilled plates and top with the aspic.
4 SERVINGS
Ingredients:
1 1/2 tablespoons Lemon juice
1 tablespoon Red wine vinegar
1 tablespoon Granulated sugar
1 teaspoon Dijon mustard
1/4 cup plus 1/2 tablespoon Olive oil
To taste Salt and black pepper
2 heads Bibb lettuce, washed, dried, torn
Method:
Combine lemon juice, vinegar, sugar, and mustard; whisk together.
Slowly whisk in 1/4 cup (2 ounces, 58 ml) olive oil.
Season and set aside.
Toss the lettuce with the vinaigrette to coat.
Remove the aspic from the molds. Serve the salad on chilled plates and top with the aspic.
Tomato Aspic on Bibb Lettuce Salad
How to make Tomato Aspic on Bibb Lettuce Salad Recipe - The traditional accompaniment is mayonnaise.
For the base:
2 cups Tomatoes, very ripe, peeled, seeded, roughly chopped
1/2 cup Onion, 1/4 inch (.6 cm) dice
1/2 cup Celery, 1/4 inch (.6 cm) dice
1 Garlic clove, smashed
2 Bay leaves
3 Whole peppercorns
2 Whole cloves
1/2 teaspoon Kosher salt
1 cup Water
Flavoring:
1/2 tablespoon Granulated sugar
1/2 tablespoon Cider vinegar
1/2 tablespoon Lemon juice
1/2 teaspoon Kosher salt
For the Gelatin:
1 tablespoon Unflavored gelatin
2 tablespoons Water
Method:
Combine the base ingredients in a nonreactive pan. Bring to a simmer, uncovered, over medium heat.
Simmer for 20 minutes or until tomatoes have broken down (to maintain a fresh flavor, do not cook longer than necessary).
Strain through a fine-mesh strainer, pressing gently to extract all the juice.
Measure to 2 cups (16 ounces, 480 ml) of liquid. Adjust seasoning after tasting, depending on the ripeness and flavor of the tomatoes. Tomatoes can very greatly in sweetness and acidity; also, aspic is a cold dish, and cold temperature will dull the seasoning slightly. When seasoned correctly, return to a simmer.
Mix the gelatin with the water until softened.
Add the gelatin to the simmering tomato juice and stir for 2 minutes.
Remove from heat and transfer to a pan in a bowl of ice water, stirring constantly until the liquid chills and begins to thicken. This is an important step to ensure an even color and texture.
Pour into 4-ounce (113 g) lightly oiled molds. Cover and refrigerate several hours until set.
For the base:
2 cups Tomatoes, very ripe, peeled, seeded, roughly chopped
1/2 cup Onion, 1/4 inch (.6 cm) dice
1/2 cup Celery, 1/4 inch (.6 cm) dice
1 Garlic clove, smashed
2 Bay leaves
3 Whole peppercorns
2 Whole cloves
1/2 teaspoon Kosher salt
1 cup Water
Flavoring:
1/2 tablespoon Granulated sugar
1/2 tablespoon Cider vinegar
1/2 tablespoon Lemon juice
1/2 teaspoon Kosher salt
For the Gelatin:
1 tablespoon Unflavored gelatin
2 tablespoons Water
Method:
Combine the base ingredients in a nonreactive pan. Bring to a simmer, uncovered, over medium heat.
Simmer for 20 minutes or until tomatoes have broken down (to maintain a fresh flavor, do not cook longer than necessary).
Strain through a fine-mesh strainer, pressing gently to extract all the juice.
Measure to 2 cups (16 ounces, 480 ml) of liquid. Adjust seasoning after tasting, depending on the ripeness and flavor of the tomatoes. Tomatoes can very greatly in sweetness and acidity; also, aspic is a cold dish, and cold temperature will dull the seasoning slightly. When seasoned correctly, return to a simmer.
Mix the gelatin with the water until softened.
Add the gelatin to the simmering tomato juice and stir for 2 minutes.
Remove from heat and transfer to a pan in a bowl of ice water, stirring constantly until the liquid chills and begins to thicken. This is an important step to ensure an even color and texture.
Pour into 4-ounce (113 g) lightly oiled molds. Cover and refrigerate several hours until set.
Spicy Eggplant Relish
How to make Spicy Eggplant Relish Recipe
4 SERVINGS
Ingredients:
1/3 cup Raisins
1/4 cup Cider vinegar
2 pounds Eggplants
2 tablespoons Olive oil
1/2 cup Onion, 1/2 inch (1.2 cm) dice
1 cup Green bell pepper, 1/2 inch (1.2 cm) dice
1/2 teaspoon Salt
1/4 teaspoon Black pepper
3 Garlic cloves, minced
1 Jalapeno pepper, seeded, minced
1/2 cup Tomato, peeled, seeded, 1/2 inch (1.2 cm) dice
1 tablespoon Honey
Method:
Preheat the oven to 425°F (220°C).
Plump the raisins in the vinegar for 15 minutes.
Bake the eggplants (prick skin) for 1 hour or until the skins are shriveled and eggplants are soft. Remove and let cool.
Peel eggplant and cut into 1/2-inch (1.2 cm) dice.
Heat the olive oil over medium heat, add onion and green pepper, and cook 8 minutes or until soft.
Add the salt and pepper, garlic, and jalapeño; stir well and cook 4 minutes.
Add the tomato, the raisins with their soaking liquid, the honey, and eggplant. Simmer 15 minutes, stirring often.
Correct seasoning and let set overnight for flavors to blend. May be served warm, at room temperature, or cold.
4 SERVINGS
Ingredients:
1/3 cup Raisins
1/4 cup Cider vinegar
2 pounds Eggplants
2 tablespoons Olive oil
1/2 cup Onion, 1/2 inch (1.2 cm) dice
1 cup Green bell pepper, 1/2 inch (1.2 cm) dice
1/2 teaspoon Salt
1/4 teaspoon Black pepper
3 Garlic cloves, minced
1 Jalapeno pepper, seeded, minced
1/2 cup Tomato, peeled, seeded, 1/2 inch (1.2 cm) dice
1 tablespoon Honey
Method:
Preheat the oven to 425°F (220°C).
Plump the raisins in the vinegar for 15 minutes.
Bake the eggplants (prick skin) for 1 hour or until the skins are shriveled and eggplants are soft. Remove and let cool.
Peel eggplant and cut into 1/2-inch (1.2 cm) dice.
Heat the olive oil over medium heat, add onion and green pepper, and cook 8 minutes or until soft.
Add the salt and pepper, garlic, and jalapeño; stir well and cook 4 minutes.
Add the tomato, the raisins with their soaking liquid, the honey, and eggplant. Simmer 15 minutes, stirring often.
Correct seasoning and let set overnight for flavors to blend. May be served warm, at room temperature, or cold.
Grilled Quail with Spicy Eggplant Relish
How to make Grilled Quail with Spicy Eggplant Relish Recipe - Brining poultry (soaking in a saltwater solution) before cooking serves two purposes: it helps the flesh retain moisture and it seasons all the way through.
4 SERVINGS
Ingredients:
4 Semi-boneless quail, brined for 30 to 45 minutes
To taste Salt and black pepper
1/2 teaspoon Thyme (dried)
6 tablespoons Olive oil
1 teaspoon Granulated sugar
1/4 teaspoon Salt
1/2 teaspoon Dijon mustard
2 tablespoons Cider vinegar
1 tablespoon Parsley, minced
2 cups Yellow squash and zucchini, in long, thin noodles
Method:
Rub the quail with salt, pepper, thyme, and 2 tablespoons (1 ounce, 28 ml) oil.
Grill quail to desired doneness, 6 to 8 minutes per side, remove, and set aside.
Combine the sugar, salt, mustard, vinegar, remaining oil, and parsley.
Toss the squash with the dressing.
Divide squash among 4 plates and place 1 warm quail on top of squash. Serve with relish.
Notes:
To make the brine, stir kosher salt into cold water until dissolved, in the proportion of 1/4 cup (15 g) salt to 1 quart (1l) water. (Don’t use table salt in this formula or it will be too salty.)
4 SERVINGS
Ingredients:
4 Semi-boneless quail, brined for 30 to 45 minutes
To taste Salt and black pepper
1/2 teaspoon Thyme (dried)
6 tablespoons Olive oil
1 teaspoon Granulated sugar
1/4 teaspoon Salt
1/2 teaspoon Dijon mustard
2 tablespoons Cider vinegar
1 tablespoon Parsley, minced
2 cups Yellow squash and zucchini, in long, thin noodles
Method:
Rub the quail with salt, pepper, thyme, and 2 tablespoons (1 ounce, 28 ml) oil.
Grill quail to desired doneness, 6 to 8 minutes per side, remove, and set aside.
Combine the sugar, salt, mustard, vinegar, remaining oil, and parsley.
Toss the squash with the dressing.
Divide squash among 4 plates and place 1 warm quail on top of squash. Serve with relish.
Notes:
To make the brine, stir kosher salt into cold water until dissolved, in the proportion of 1/4 cup (15 g) salt to 1 quart (1l) water. (Don’t use table salt in this formula or it will be too salty.)
Chicken with Dill Dumplings
How to make Chicken with Dill Dumplings Recipe
4 SERVINGS
Ingredients:
1 Chicken, boned, cut into 8 pieces
1/2 cup All-purpose flour
To taste Salt and white pepper
2 tablespoons Peanut oil
1 tablespoon Unsalted butter
1/2 cup Celery, 1/2 inch (1.2 cm) dice
1/2 cup Onion, 1/2 inch (1.2 cm) dice
1 Bay leaf
1 teaspoon Thyme leaves, chopped
1 teaspoon Parsley, chopped
2 cups Chicken stock
1 cup Heavy cream
For the Dumplings:
1 cup All-purpose flour, sifted
2 teaspoons Baking powder
1/2teaspoon Salt
1 tablespoon Dill, chopped
1/2 cup Milk
Method:
Dry the chicken pieces. (Skin may be removed from chicken if desired, but the dish will have more flavor if not removed.)
Combine flour with salt and pepper.
Heat oil and butter over medium-high heat until hot but not smoking. Dredge chicken pieces in flour and shake off excess.
Brown chicken pieces on all sides until golden brown.
Add the celery and onion; cook 2 minutes.
Add the bay leaf, thyme, parsley, and chicken stock. Bring to a boil, cover, and reduce heat. Simmer 15 minutes.
Stir in cream and continue to simmer for 5 minutes.
Prepare dumplings. Mix ingredients together to form a thick batter. Drop a tablespoon at a time into the simmering chicken stew. Cover tightly and cook chicken and dumplings an additional 20 minutes without removing cover.
Remove bay leaf and serve immediately.
4 SERVINGS
Ingredients:
1 Chicken, boned, cut into 8 pieces
1/2 cup All-purpose flour
To taste Salt and white pepper
2 tablespoons Peanut oil
1 tablespoon Unsalted butter
1/2 cup Celery, 1/2 inch (1.2 cm) dice
1/2 cup Onion, 1/2 inch (1.2 cm) dice
1 Bay leaf
1 teaspoon Thyme leaves, chopped
1 teaspoon Parsley, chopped
2 cups Chicken stock
1 cup Heavy cream
For the Dumplings:
1 cup All-purpose flour, sifted
2 teaspoons Baking powder
1/2teaspoon Salt
1 tablespoon Dill, chopped
1/2 cup Milk
Method:
Dry the chicken pieces. (Skin may be removed from chicken if desired, but the dish will have more flavor if not removed.)
Combine flour with salt and pepper.
Heat oil and butter over medium-high heat until hot but not smoking. Dredge chicken pieces in flour and shake off excess.
Brown chicken pieces on all sides until golden brown.
Add the celery and onion; cook 2 minutes.
Add the bay leaf, thyme, parsley, and chicken stock. Bring to a boil, cover, and reduce heat. Simmer 15 minutes.
Stir in cream and continue to simmer for 5 minutes.
Prepare dumplings. Mix ingredients together to form a thick batter. Drop a tablespoon at a time into the simmering chicken stew. Cover tightly and cook chicken and dumplings an additional 20 minutes without removing cover.
Remove bay leaf and serve immediately.
Caprese Salad
How to make Caprese Salad Recipe
4 SERVINGS
Ingredients:
16 slices Tomatoes (3 large), peeled
12 slices Fresh mozzarella
20 Basil leaves
1/4 cup Extra-virgin olive oil
to taste Sea salt
to taste Black pepper
Method:
On individual plates, layer alternating slices of tomatoes (4 each serving) and mozzarella (3 each serving), adding a basil leaf between each.
Drizzle the salads with oil and season with salt and pepper.
4 SERVINGS
Ingredients:
16 slices Tomatoes (3 large), peeled
12 slices Fresh mozzarella
20 Basil leaves
1/4 cup Extra-virgin olive oil
to taste Sea salt
to taste Black pepper
Method:
On individual plates, layer alternating slices of tomatoes (4 each serving) and mozzarella (3 each serving), adding a basil leaf between each.
Drizzle the salads with oil and season with salt and pepper.
Rich Biscuit Topping
How to make Rich Biscuit Topping Recipe
4 SERVINGS
Ingredients:
2 cups All-purpose flour, sifted
2 1/2 teaspoons Baking powder
3/4 teaspoon Salt
6 tablespoons Unsalted butter, cold, 1/2 inch (1.2 cm) dice
2/3cup Milk
Method:
Preheat the oven to 425°F (220°C).
Combine the flour, baking powder, and salt.
Mix the cold butter into the flour until the mixture looks like coarse cornmeal.
Stir in the milk and mix until it starts to form a ball.
On a lightly floured surface, knead gently for 30 seconds to shape into a ball (takes about 15 turns).
Roll or pat the dough to a 1/3-inch (.8 cm) thickness.
Cut dough to fit tops of casseroles or into diamond shapes.
Bake about 25 minutes, or until browned and heated through. (Do not immerse biscuit dough in liquid, or they will not brown well.)
4 SERVINGS
Ingredients:
2 cups All-purpose flour, sifted
2 1/2 teaspoons Baking powder
3/4 teaspoon Salt
6 tablespoons Unsalted butter, cold, 1/2 inch (1.2 cm) dice
2/3cup Milk
Method:
Preheat the oven to 425°F (220°C).
Combine the flour, baking powder, and salt.
Mix the cold butter into the flour until the mixture looks like coarse cornmeal.
Stir in the milk and mix until it starts to form a ball.
On a lightly floured surface, knead gently for 30 seconds to shape into a ball (takes about 15 turns).
Roll or pat the dough to a 1/3-inch (.8 cm) thickness.
Cut dough to fit tops of casseroles or into diamond shapes.
Bake about 25 minutes, or until browned and heated through. (Do not immerse biscuit dough in liquid, or they will not brown well.)
Beef Potpie
How to make Beef Potpie Recipe - the real, old fashioned American potpie made of chicken, veal, or a combination of meats and fowl was made in a large, black iron kettle using leftover stew.
4 SERVINGS
2 cups Cooked beef, 3/4 inch (1.9 cm) dice
3/4 cup Carrots, 1/2 inch (1.2 cm) dice, parboiled
8 Pearl onions, peeled, parboiled
1 1/2 All-purpose potatoes, peeled, 1/2 inch (1.2 cm) dice, parboiled
1 cup White mushrooms, sliced, sautéed
3 tablespoons Chicken fat or butter
3 tablespoons All-purpose flour
1 1/4 cups Beef stock
3/4 cup Light cream or half-and-half
to taste Salt and black pepper
Rich Biscuit Topping
Method:
Arrange the beef and vegetables in 4 individual, lightly buttered, ovenproof casseroles.
Melt the chicken fat and blend in the flour; cook 3 minutes, stirring.
Add the beef stock and whisk to a smooth consistency; let cook 10 minutes.
Add the cream and cook 5 minutes; correct consistency by reducing or adding more stock.
Correct seasoning and pour over beef and vegetables.
Place potpies in oven or on top of the stove and bring mixture to a boil.
Cover with biscuit topping and serve.
4 SERVINGS
2 cups Cooked beef, 3/4 inch (1.9 cm) dice
3/4 cup Carrots, 1/2 inch (1.2 cm) dice, parboiled
8 Pearl onions, peeled, parboiled
1 1/2 All-purpose potatoes, peeled, 1/2 inch (1.2 cm) dice, parboiled
1 cup White mushrooms, sliced, sautéed
3 tablespoons Chicken fat or butter
3 tablespoons All-purpose flour
1 1/4 cups Beef stock
3/4 cup Light cream or half-and-half
to taste Salt and black pepper
Rich Biscuit Topping
Method:
Arrange the beef and vegetables in 4 individual, lightly buttered, ovenproof casseroles.
Melt the chicken fat and blend in the flour; cook 3 minutes, stirring.
Add the beef stock and whisk to a smooth consistency; let cook 10 minutes.
Add the cream and cook 5 minutes; correct consistency by reducing or adding more stock.
Correct seasoning and pour over beef and vegetables.
Place potpies in oven or on top of the stove and bring mixture to a boil.
Cover with biscuit topping and serve.
Red Swiss Chard and Spinach Saute
How to make Red Swiss Chard and Spinach Saute Recipe
4 SERVINGS
Ingredients:
6 cups Spinach leaves, ribs removed, washed thoroughly
6 cups Red Swiss chard, ribs removed, washed thoroughly
2 tablespoons Olive oil
1/4 cup Onion, minced
1 tablespoon Garlic, minced
4 tablespoons Unsalted butter
to taste Salt and black pepper
Method:
Bring about 3 quarts (96 ounces) of salted water to a boil.
Blanch the chard for 2 minutes and the spinach for about 30 seconds (depending on how old the spinach is).
Drain and refresh in ice water; squeeze the leaves dry by hand.
Heat the oil over medium heat and cook the onion for 3 minutes. Add the garlic and cook 1 minute more.
Add the butter and let melt.
Add the spinach and chard. Cook until the liquid from the greens has evaporated and the chard is tender, 5 to 7 minutes.
Adjust seasoning.
4 SERVINGS
Ingredients:
6 cups Spinach leaves, ribs removed, washed thoroughly
6 cups Red Swiss chard, ribs removed, washed thoroughly
2 tablespoons Olive oil
1/4 cup Onion, minced
1 tablespoon Garlic, minced
4 tablespoons Unsalted butter
to taste Salt and black pepper
Method:
Bring about 3 quarts (96 ounces) of salted water to a boil.
Blanch the chard for 2 minutes and the spinach for about 30 seconds (depending on how old the spinach is).
Drain and refresh in ice water; squeeze the leaves dry by hand.
Heat the oil over medium heat and cook the onion for 3 minutes. Add the garlic and cook 1 minute more.
Add the butter and let melt.
Add the spinach and chard. Cook until the liquid from the greens has evaporated and the chard is tender, 5 to 7 minutes.
Adjust seasoning.