Sugar Crusted Ham

We always get rave reviews when serving this Southern Classic - steeped in sugarcane goodness, this Creole recipe uses brown sugar to create a moist, delectable taste sensation and provide a dense outer crust.

Grilling Year-round on the Gulf Coast

Life is good on the Gulf Coast even in the winter months as you'll find folks grilling and barbecuing all types of fine foods. Many Holiday meals feature roasted meats like this Grilled Herb Roast. Get this recipe along with a fine Horseradish sauce.

Cake Making in the South

Similar to Ann Pillsbury's 'Brown Sugar Chocolate Cake', this Chocolate Cake is a bit more southern with the use of buttermilk and lots more brown sugar. And to make it holiday decadent, it's topped in a rich, pecan ladden fudge icing.

Sunday Dinners are Sacred in the South

An establishment in these parts, sitting down at the dinner table for a family meal is a way of life for many of us. It is quality time well spent sharing our blessings. Enjoy our recipes.

Gulf Coast Seafood Recipes

Platters like this are often on tables around Mobile Bay especially when there is a Jubilee. A Jubilee only occurs in Mobile Bay - find mouth-watering recipes under the Fish and Seafood categories.

January 30, 2011

Gulf Coast Sunset Dip

Author

original photo from Pace


Nuttin' better,
or easier


...than a quick satisfying dip for game day. This is a good one folks and you may want to make two batches, one for each half of the game.

And a quick thank you to the fine folks at Pace and Foodbuzz Tastemaker's program. I received two jars of Picante from them the other day and I appreciate it very much. Mucho gracias and thanks ya'll.

Here is a recipe for my version of a wonderful and flavorful dip that has been around a while now, proving it must be a classic. While the original recipe uses only three ingredients, I added a few more to give it that Gulf Coast taste and with crab meat, of course. Shrimp would be good, but I suspect they might toughen during baking. Enjoy!

Gulf Coast Sunset Dip
A classic dip, with my own spin, of course

1 -8 oz package cream cheese -softened
2 tablespoons mayonnaise
1/2 teaspoon chili powder
Dash of Worcestershire
1 cup fresh crab meat (claw meat is fine for this one), or 6 oz canned drained well
1 cup shredded cheddar jack or sharp cheddar cheese
1 cup Pace Mild or Medium Picante sauce
Tortilla chips -toasted

Mix the cream cheese, mayonnaise, chili powder and Worcestershire together. Gently fold in the crab meat. Spread the mixture in a glass pie plate or low baking dish. Sprinkle with the shredded cheese. Bake for 30 minutes or until cheese melts and bubbly. Top with the salsa and serve with the chips.

Find the original recipe for Sunset Dip here.

All opinions of product are mine 
and I received no compensation other than the free product itself.

January 28, 2011

Beer Dips

Author

Did you say beer dips?

Super Bowl is coming up - get ready

Now it wouldn't be a football party without beer or something to go with it and in this case, dips made with beer.

I found these recipes last year when I did the college football 'Tailgating' series but never published them. The first is so simple and amazingly good for only having 3 ingredients plus the beer. Finely diced green onions and ham is also a good addition. The second one, has been around for years and is good also, not sure if it is endorsed by Hidden Valley though. And the third fondue recipe I have not tried but was intrigued by the taste or character it sounds like it carries.

Hope you try one. Who are you rooting for - Steelers or Packers? Enjoy!

Cheesy Beer Dip

1 -8 oz package cream cheese, softened
1 -10 oz package sharp cheddar cheese, grated
1 can beer
1/2 teaspoon minced garlic
Bread rounds
Assorted vegetables

Blend the first 4 ingredients in a food processor until well mixed. Place in a serving bowl and refrigerate for several hours. Serve with the bread rounds and cut-up vegetables.

Pretzel Dip

1 packaged Hidden Valley dip mix, original flavor
2 -8 oz packages cream cheese, softened
6 oz beer
6 oz cheddar cheese, grated
Seasonings of choice - I toss in a little Worcestershire, cayenne, dry mustard and a pinch of salt
Pretzels of choice

Combine everything but pretzels in a bowl mixing well. Chill until ready to serve with the pretzels.

Beer Cheese Fondue

1 loaf of French bread
1 -16 oz package Velveeta cheese, cubed
1 1/2 cups frozen finely chopped broccoli, cooked and drained well
1/4 cup beer
1 -2 oz jar diced pimientos, drained
1 teaspoon course ground mustard

Cut bread into 1-inch cube and toast in a 350 degree F. oven for 10 minutes stirring twice or until lightly toasted. Transfer to a serving basket or bowl. Melt cheese in a 2-quart saucepan over medium heat stirring occasionally. Stir in the beer, broccoli, pimientos and mustard. Cook on low heat stirring until hot. Place cheese into fondue pot or slow cooker and set on lowest heating. Serve with the toasted bread cubes.

January 26, 2011

Baked Chicken over Creamy Mushroom Rice

Author

 the new old

So I set out today to create a new recipe, something I thoroughly enjoy doing when I have the time and in doing so, providing a supper dish worthy of the time spent. The process of melding together ingredients into whatever I am hankering at the moment, I find rewarding. I like to start with a few basic ingredients, in this case a package of bone-in chicken breasts, a package of mushrooms and a bag of Aromatic Rice from Louisiana. From there, I let my fifth sense, the savory area of the brain take over and go about the recipe. I envision from start to finish the other ingredients to use and have on hand, how I will go about the cooking method and the end result I want, what the overall flavor should be and the appearance. Sometimes I miss the mark but when I do hit one right, it feels good.

Chicken, mushrooms and rice, that tired old something or another dish we have all done is getting a make-over of sorts. Now, my chicken licken casserole I made a while back was pretty darn good, but today, I wanted something a little different. My thought process lent toward baked chicken with a velvety smooth saucy rice, with hints of celery, bay leaves and roasted bell peppers, and the ease of serving from a casserole. Here is how I did it. Enjoy!

Baked Chicken over Creamy Mushroom Rice
serves 4 to 8

chicken partially baked
4 large bone-in chicken breast or pieces of choice
Salt, pepper, paprika and flour for dusting
-
3 cups chicken broth
2 bay leaves
1 teaspoon Creole seasoning
-
1 tablespoon butter or olive oil
1/4 cup diced onion
1/4 cup diced celery
1 -8 oz fresh mushrooms, chopped
chicken with rice mixture
1/4 cup diced roasted bell pepper, see below
1 cup heavy cream
1 cup uncooked rice, I used aromatic long grain

Wash the chicken under running water and remove visible fat. I leave the skin on to bake but you may remove it if desired. I like to cut each breast in half creating a better serving size and also for even cooking. Season the pieces with salt, pepper and a light sprinkle of paprika and dust lightly with flour. Set on a baking sheet skin side up. Place in a preheated 350 degree F. oven and bake uncovered for about 25 minutes or until skin is crisp and brown. Remove and set aside in a warm area.

While chicken is baking, combine broth, bay leaves and Creole seasoning in a saucepan and simmer over medium heat for about 15 minutes. Remove bay leaves.

In a skillet, melt butter and saute onion, celery and mushrooms over medium high heat until tender. Add the bell pepper and remove from heat.

Spray a large oblong casserole dish with cooking oil and combine the chicken broth, mushroom mixture and the cream in the dish. Stir in the rice. Lay the chicken pieces on top, push each down a bit and cover with aluminum foil. Bake about 30 minutes or until rice is done and chicken is thoroughly cooked. The rice should still be a little moist. Remove and let set a few minutes before serving.

Quick Roasted Peppers: Working with tongs over a hot heat source, like a gas stove, hold pepper slices over the flame a few minutes until blistered.

January 23, 2011

Momma's 'steak-like' Meatloaf with Mushroom Gravy

Author

It's National Meatloaf Day

Now don't go running to the food calender 'cause as far as I know, it is not, I just made that up. So did my Momma from time to time just to evoke a smile on our faces, she knew how much we loved her meatloaf. We observed this holiday about two or three times a month, especially during the winter and never tired of her flavorful version with her saucy, mushroom gravy.

Every kitchen has a knack of making a good meatloaf.  What sets hers apart from others I guess it that each slice of loaf reminds me of hamburger steak. Chocked full of savory vegetables, seasoned with just enough spice to bring about a harmonious balance of flavor and then, she would smother it with a rich, mushroom sauce. Nothing fancy, just Momma's cooking.

Momma did not believe in adding filler to her loaf - no crackers, breadcrumbs, not even an egg for binding - it does not need it. And instead of covering with a layer of tomato sauce or as some do, from a bottle of ketchup, she liked her tomatoes mixed in with the meat along with onions, mushrooms and green peppers. And there is the sauce... oh my goodness. Made from ingredients from the pantry along with fresh mushrooms and onions, to this day I cannot taste the difference from that of slaving away over a roast-dripping pan-gravy. Rich and creamy, quick and easy... that may best describe her sauce but her meatloaf is a whole other verse. Enjoy!

Momma's Meatloaf
serves about 6 folks

serving for 3
2 pounds ground chuck beef
1 pound ground sirloin beef
1 -14.5 oz can petite diced tomatoes, drained
1 -1 oz package onion soup mix
1 cup small diced onion
1 cup small diced fresh mushrooms
1 cup small diced green pepper
1/2 teaspoon Worcestershire
1 teaspoon garlic powder
1/4 teaspoon ground black pepper
1/4 teaspoon liquid hickory smoke
4 strips bacon, cooked & crumbled

Preheat oven to 350 degrees F.

In a large bowl, combine all ingredients well using a large spoon or spatula in distributing the seasonings and vegetables evenly. Divide mixture in half, thirds or even fourths depending on size desired. Form each into either oblong or round loaves. I like to place the loaves directly on a large, shallow roasting pan but Momma placed hers on a rack. You can also use loaf pans but you will need to drain off some liquid during cooking.

Cook for 45 minutes to an hour (for 2 loaves) or until nice and brown. Remove and let set for a few minutes before slicing. Serve with the Mushroom Sauce below.

Note: I sometimes will place a cooked loaf in a deep pan with a good topping of sauce and slow cook a half hour in a low oven as I did tonight.

Mushroom Sauce

2 tablespoons butter
2 cups thin sliced mushrooms or 8 ounces
1 cup diced white onion or 1 medium
1 tablespoon AP flour
2 1/2 cups water, divided
2 -1.2 oz brown gravy mix, I use Knorr Classic
salt and pepper to taste
dash or Worcestershire 

In a large skillet, melt butter and saute mushrooms over medium high heat for about 5 minutes being careful not to scorch but hot enough to cook off the natural liquid. Add onions and cook until translucent. Reduce heat and stir in the flour cooking for a minute. Add 1/2 cup of water and bring to a low simmer stirring until thickened.

In a bowl, combine gravy mix with the 2 cups of water whisking well. Slowly stir mix into the skillet. Add salt, pepper and Worcestershire to taste. Simmer on low heat stirring often until thickened.

Notes: This will make ample sauce for the meatloaves or it is great with many types of meat and especially with mashed potatoes and rice.

I sometimes will use half beef broth and water making the 2 1/2 cups for an even extra rich sauce.

January 21, 2011

Sausage & Bean Medley

Author

When the temp dips...

Last night I pondered making another hearty pot of something hot - soup, stew, gumbo but I led my thoughts toward a favorite: seasoned southern red beans over hot rice with a couple of Cajun hot link sausages. Trust me when I say this is good eating. I had all the ingredients, just needed to get the beans soaking overnight for a delicious, steamy bowl for tonight's supper. Guess what, no problem with the sausage or rice but no dried beans in the pantry. Oops, must have used them up the last time I made my Red Beans & Rice.

I did find a bag of red Mexican beans, a half bag each of northern and pintos. Time to change plans. Second to none in my house is this recipe that we enjoy using three types of beans, three types of sausage along with the trinity of southern cooking. That's all there is to it, simple and downright out-of-sight in flavor. The beans soak up the wonderful flavors of the sausages along with the vegetable medley and the cooked down beans makes for one fine, hearty bowl of mouth-watering goodness. Don't just take my word for it, I have served this numerous times, even at Mardi Gras and folks always go back for a second, third bowl. It may sound like a lot of sausage, but trust me again, you'll want a piece in every bite. Enjoy!

Sausage & Bean Medley
makes a big ol' pot but it freezes well, you can reduce the recipe in half, but if you are like me & cooking anyway, might as well have leftovers or have a party

1 -16 oz bag dried Mexican red beans, Louisianan or small kidney
1/2 -16 oz bag dried Great Northern beans, Navy or white kidney
1/2 -16 oz bag Pinto beans
sliced & diced grilled sausages
1 tablespoon white vinegar
2 tablespoons Creole or Cajun seasoning
-
1 -32 oz package Cajun smoked sausage (I like locally Conecuh brand)
2 -16 oz package smoked sausage like Hillshire Farms
1 -16 oz package hickory smoked sausage links (I like locally Royal brand)
2 large white onions, chopped
2 medium green bell peppers, chopped
1/2 cup chopped celery
2 garlic cloves, diced (or granulated garlic)
Chicken stock
Salt if needed
Cooked white rice

Soak the beans over night. I like to, after rinsing several times in a deep bowl, place them in a slow cooker with the seasoning and top off with three times as much water. Place cooker on high for a couple of hours and then set it to warm. Go to bed and wake up the next day to soaked seasoned beans. I normally cook another hour or so on low to soften them up really good before I add them to the sausage mixture. (See also my stove-top/oven method for fast, 2-hr tender beans at the end of this recipe)

Now, cut the sausage in bite size pieces. I like to cut each variety in different shapes, thin slices for the Hillshire Farms, large chunks for the Cajun and the links I dice or cut into strips. In a large stockpot, place all the sausage and simmer over medium low heat for about 30 minutes stirring often to render out some of the fat (you can skip this if you grilled them). Remove sausage to drain and set aside.

Wipe any grease from the pot, add the vegetable and simmer a few minutes to sweat them tossing all while. Add sausage back to the pot and add just enough chicken stock to almost cover the sausage.

Drain the cooked beans, rinse if you feel the need (some say it helps reduce the 'gas' enzyme but the vinegar normally does it for me) and add the beans to the pot. Stir to incorporate, cover and bring to just a boil. Reduce heat to low and cook for 1 1/2 hours or until nice and tender. Stir gently every so often and add more stock toward the end if needed. Taste and add salt if needed, but remember the sausages have a lot of sodium. Remove a cup or so of beans at the end, mash in a bowl and return to the pot for extra creaminess.

Serve over hot rice with toasted French bread or my favorite, corn bread muffins.

Note: I sometimes will grill the sausages outside to bring out an even more intense smoked flavor, which is what I did today.

January 19, 2011

Sho'nuff Cornbread Muffins

Author

Still giving good bread...

First of all, don't go making fun of my muffin tins, they have been around longer than some of you and have seen more action than Polly Adler, Belle Watling or Rahab - combined, all working hard for a day's worth of bread, so to speak. I cannot imagine how many times they have put out.

Today's post has nothing to do with madams or baking vessels but with the art of making a down-home cornbread muffin. I just needed to get your attention. I make cornbread all the time and my preference over skillet or pan bread is a good muffin or two. More crust with every bite. The consistency has to be moist yet thick and compact. The proper ratio of flour to cornmeal will achieve that and the taste has to be buttery with a slight twang that only buttermilk can give and the flavor of corn should dominate, not sugary as many southerners think. Why, I have dined on cornbread that is sweeter than most pound cakes and many folks think that is what cornbread should taste like. Not me, it should taste like corn. As for the meal, I like a blend of white stone-ground fine processed cornmeal, white grist-milled coarse grain meal, and all-purpose flour, almost equal proportions.

I have many request for a recipe from folks that cannot find southern types of cornmeal. We tend to prefer white meal whereas yellow is preferred to the north, use what you like. After a little trial and error, I came up with this one that I would be proud to serve to any guest and to any true southerner. Enjoy!


Sho'nuff Cornbread Muffins
taste like old fashioned muffins made with grist-milled meal

2 cups self-rising white corn meal mix (White Lily tested)
1/2 cup 5-minute quick white hominy grits (Quaker tested)
2 cups buttermilk
2 eggs, slightly beaten
1/4 teaspoon baking powder
bacon grease and cooking oil to make 1/3 cup

Preheat oven to 425 degrees F.

In a mixing bowl add cornmeal mix, grits and buttermilk together. Let set 30 minutes stirring once.

In a glass measuring cup, add bacon grease (I use a couple of tablespoons) and oil to make 1/3 cup. Heat in microwave 30 seconds to melt grease if solid. Add more oil if needed after melting.

Spoon 1/2 teaspoon (or less if tin is well seasoned) into each cup of a 12 muffin pan (regular size). Place in oven to heat.

Stir eggs into batter and stir in the baking powder. Stir in the remaining oil mixture combining well.

Remove tins from oven when good and hot, just smoking. Fill each cup almost to the top. I always use all the batter. The muffins will rise above the pan but will not spill over if tin is hot enough.

Bake exactly 18 minutes. Edges should be nice, crispy brown and top golden to medium brown. Remove from oven and let set about 5 minutes before filling with lots of butter or margarine.

January 17, 2011

Roast Beef & Corn Tamale Ribbon Pie

Author

A mishmash of many

Tamales are known in one form or another on all continents yet the ones I prefer are South American in form, Mexican in taste. Little packet sandwiches for traveling, warriors, hunters and people on the move carried these masa base meals everywhere, often filled with vegetables, meat and sometimes insects. Believed to come from Mesoamerica as early as 8000 BC, this is one food item that has been around.

I can't say when I had my first tamale, but I can count on both hands the places along the gulf coast and the visited areas of Mexico I do remember enjoying the best. Once, on the tiny island of Isla Mujeres, maybe I was just overly hungry, but I swear, the pork tamale served from a local street vendor was the best. Then there is the small, cigar rolled, fiery hot ones from the Galveston area - delicious. Even along the Mississippi Delta Tamale Trail there are some fine tasting tamale stands that can't be beat. And in the heat of summer, nothing compares to the ones I enjoyed in Texas, when fresh white sweet corn starts to tassel and everyone makes up a batch of Green Corn Tamales with roasted peppers. Yum.

I have made several tamale pies or casseroles, whatever you want to call them, each with varying flavors and ingredients. This one is kind of a mishmash of many, with a kind of green corn flavored dough, at least in the middle of winter as I can get, and combines with a savory, well flavored meat mixture made by simmering beef roast in a seasoned sauce. Enjoy!

Roast Beef & Corn Tamale Ribbon Pie

1 -2.5 to 3 pound beef roast, I used shoulder
1 -7 oz can salsa casera (tomato, onion, serrano pepper, cilantro)
1 cup enchilada sauce
2 bay leaves
1/2 teaspoon chipotle chili pepper
1/2 teaspoon ground cumin
1/4 teaspoon dried oregano
1/4 teaspoon cayenne
1/4 teaspoon garlic powder
-
1 medium onion, diced
1 medium poblano or Anaheim pepper, seeded & diced
1 tablespoon oil or butter
1 1/2 tablespoon masa flour or AP flour
corn masa ribbons
1 -15 oz can Peruano or pinto beans, rinsed and drained
-
2 cups masa flour or corn meal
1 teaspoon baking powder
2 cups hot water
2 tablespoons shortening
2 tablespoons liquid from cooked roast
salt and pepper 
1 -15.25 oz white or shoe-peg corn, well drained
4 oz Jalapeno Jack cheese, shredded
1 cup grated cheese, Mexican blend

with beef filling
Cut the roast into 1-inch cubes.  In a large saucepan, mix the salsa, enchilada sauce, bay leaf and next five spices together. Toss in the beef. Bring to a simmer and reduce heat to low cooking for 2 to 3 hours or until meat is tender enough to pull apart. Remove meat to a bowl, draining off as much of the liquid as possible back into the pan. Shred the meat using two forks and put aside.

In a skillet over medium heat, add oil and sauté on low the onion and poblano until caramelized, about 20 minutes.  Stir in the flour and cook another minute. Add shredded roast and about 1/2 cup of liquid from the roast and cook until slightly thickened. Stir in the beans followed by folding in the shredded Jack cheese. Remove from heat.

In a large bowl, mix the mesa flour with the baking powder, a dash of salt and pepper, pour in the boiling water and stir in the shortening. Stir to form a mush. Fold in the 2 tablespoons from the meat sauce and the corn mixing well. Let rest 10 minutes.

Preheat oven to 400 degrees F.

Grease a 13x9-inch casserole dish with cooking spray. Spoon the corn mush around the outside edges. Form the corn mush into 5 rows forming dividers or ribbons using two spoons or your fingers. Pinch the ribbons so that they are no more than a half-inch thick, thinner if possible. Spoon the meat mixture between the ribbons.

Place casserole dish in center of oven and reduce heat to 350. Cook for 25 minutes or until corn mixture is slightly brown and begins to pull slightly away from the sides. Sprinkle with the cheese and bake another 5 minutes until cheese melts.

Serve with fresh salsa, sour cream and lime wedges if desired.

Note: Peruano beans are prized in parts of Mexico for the ability in absorbing flavors during cooking. Creamy and buttery in taste, they are an outstanding bean. Substitute with pinto, cannellini, navy or great northern.

January 15, 2011

Honest to Goodness Chili

Author

The real deal folks...

Funny how a name will stick to a certain thing you cook. Casseroles you make and take to church become 'Church Casserole', a hearty beef & potato pot pie takes on the name 'Dad's Favorite' or a raisin cookie given to an infant becomes 'Crybaby'. Then you have to wonder how some foods are really named, 'Shoe Fly Pie' for instance, 'Spotted Dick', 'Toad in the Hole', 'Welsh Rarebit' or some I really don't want an answer to like 'Poop Fire Chicken' or that dish with chipped beef & gravy over toast. You know the one. And then there is always a recipe, one you just make up and everyone seems to like but it has no real name or no one will ever bother to remember ... think 'Beef Amnesia'.

This recipe is sort of like that, a chili recipe that I have always just called, 'My Chili', not original but hey, everyone loves it. Well, one time while sitting at the table, a friend inquired what all was in it and how I went about making it. It tasted so rustic, so cow-boyish, he said. I hand chop my own meat I replied, at least most of it and several other little secrets that old cowboys have passed along in now old, worn-out, some out-of-print recipes. Think cooking on the trail, over an open fire - the real deal in western chili. "Honest to goodness?" he asked. "Honest to goodness." I replied. Funny how a name sticks around.... Enjoy!

Honest to Goodness Chili
this will make a big ol' pot of goodness, enough for company or to freeze for later - it is pretty much the same recipe as 'My Chili' in my cookbook but I have changed the cooking method
one secret starts with the meat
sliced thin
2 pounds beef roast -like sirloin tip, rump or shoulder
1 pound center cut pork loin
2 pounds ground chuck beef, chili ground if available
1 tablespoon black pepper
1 tablespoon kosher salt
2 tablespoons brown sugar
2 tablespoons AP flour
cooking oil
-
1 tablespoon ground cumin
dredged & seasoned
1 tablespoon paprika
1 tablespoon chipotle chili powder
1 teaspoon garlic powder
1 tablespoon kosher salt
1 -25 oz can petite diced tomatoes
1 -15 oz can tomato sauce
1 -6 oz can tomato paste
2 -14 oz cans chicken broth
1 -10.5 oz can condensed beef broth
-
browned & chopped
1 pound dried pinto beans, soaked & cooked tender -see below
4 tablespoons Mexican chili powder
1 tablespoon ground cumin
1/4 to 1/2 teaspoon red pepper

Slice the beef roast into 1/4-inch slices. If using center cut pork chops, slice in half horizontally, otherwise, slice loin in 1/4-inch slices. Trim away any fat from both meats. Mix the pepper, salt, brown sugar and flour together with your hands to combine into a powder. Dredge the sliced meats in the seasoning.

Heat a large, heavy skillet over medium high heat. Add a couple tablespoons of oil and cover the bottom with a layer of the seasoned meat. Brown on both sides turning once. The desire is to put a caramelized coating on the meat over high heat but be careful not to burn the sucs or browned coating of fond in the bottom of the pan. Remove cooked meat to a paper lined plate to drain and continue cooking remaining sliced meat adding more oil as needed. In the same skillet, cook the ground beef stirring along the bottom to loosen the flavorful brown sucs. Drain the grease off and set meat aside.  Dice the browned slices of beef & pork into 1/4-inch pieces, add to the cooked ground beef.

Add the cooked meats to a large dutch oven or stockpot. Stir in the next 10 ingredients and bring to a simmer. Reduce heat to low and cook for 1 1/2 hours stirring every so often.

Stir in the last 4 ingredients and return to a low simmer. Check seasonings and adjust salt if needed or others to suit your taste. I normally add a tad more chipotle chili powder. This last addition of spice is to layer in more flavor, to bind of sorts while intensifying the seasonings essence without creating a bitter aftertaste that overcooking chili powder can sometimes do. Simmer on lowest setting for another hour.

Note: If you like thick chili, as we sometimes do, mix a couple tablespoons of corn mesa with a little water and stir into the chili about 15 minutes before serving. We like our chili garnished with chopped green onions, shredded cheese and a dollop of sour cream. Oh, and with hot buttered cornbread muffins of course.

Soaked & Cooked Tender Beans? ~ I prepare dried beans two ways. When I think ahead I cook them in a slow cooker overnight with seasonings, on a warm setting and then a few hours the next day on low. Or if I forget, I use the stove-top/oven method that does the same in a couple of hours. The oven seems to work better than using just the stove, making a faster, tender pot of beans. Here's how: cover the washed beans with about 2-inches of water in a dutch oven with a tight fitting lid. Preheat oven to 325 degrees F. Add your seasonings (don't forget the vinegar, see Red Beans & Rice) and heat on the stove over high heat until the water just starts to simmer. Place in the oven and cook for 90 minutes. Stir and check the tenderness of the beans. If needed, cook another 15 minutes or until beans are tender for your recipe. Drain and you're ready to go.

January 11, 2011

Apple Yogurt Granola Crumb Pie

Author

Reinventing Apple Pie
~thanks to Ryan & Lee

There is a dessert I have made umpteen times in the last few months, mainly 'cause it is so good, it's so easy and because it is one my Grandmother often made. She called it Apple Crisp which as you know is nothing more that diced apples, a few raisins, chopped nuts and a little goody spice covered with a buttery nutty crumb topping. It's in the cookbook for those of you who have graciously ordered one. Quick to put together and quick to make, it disappears quickly too. I sometimes mix the apples with pears, even bits of satsuma and always add a splash of bourbon.

Then, a while back, my good friend Ryan posted a recipe for a delicious cranberry bar and it sounded so good, that ol' flickering light went off and I immediately thought of combining the two together for what I knew would be a whole nutter version of Grandmother's dessert. You can find Ryan's recipe for Cranberry Crisp Bars over on his blog, Cajun Chef Ryan.

And when I spoke on Sunday with my sister now residing in Tennessee, I ran by her my intent of recreating an apple pie. Busy as she was, with a pot of gumbo on the stove, beans soaking to make my Ham-Bone Soup and a container of chicken soup already in the fridge, she and I came up with this recipe. You see, she expected to be hid hard by a snowstorm and was getting her cooking out of the way, making time to play with her grand kids. Here is what we came up with... Enjoy!

Apple Yogurt Granola Crumb Pie

1 cup cold butter, cut into 1/2" pieces
crust
1 cup packed brown sugar
2 cups fruit & nut granola
1 1/2 cups AP flour
1 teaspoon baking soda
-
1 cup Greek yogurt
1 teaspoon lemon juice
2 tablespoons AP flour
2/3 cup sugar
1/2 cup chopped toasted pecans
1/4 cup chopped white raisins, optional
filling
1/2 teaspoon vanilla
1 tablespoon bourbon
1/2 teaspoon cinnamon
1 egg
3 large tart apples - peeled, cored and small diced

Preheat oven to 350 degrees F.

To a food processor with a metal blade, add the first 5 ingredients and pulse until a crumb mixture forms. Press half of the mixture into a large 10-inch pie dish (I will use a deep dish pan the next time, and there will be a next time) forming a shell along the bottom and up the sides. Bake in the oven for 10 minutes. Refrigerate the other half of crumb mixture for the topping.

Meanwhile, mix in a bowl the remaining ingredients. When shell is done, remove from oven, let cool for 10 minutes and pour filling into shell. Bake for 30 minutes.

Remove pie from oven and crumble the refrigerated crumb mixture on top. Bake another 20 minutes. Remove from oven and let rest at least 30 minutes before serving.

Notes: The recipe as is makes for a fair amount of crumb topping which I liked. If you prefer your apple filling to shine in a pie, when adding the topping, reduce by half saving remaining for another use.
Or, bake this in a oblong casserole dish and add another apple. The filling should stand up just fine with the addition.

January 9, 2011

Chicken Florentine Wild Rice Casserole

Author

The fork in the road

How many ways have you made or eaten Chicken Florentine? I have over a dozen attempts of trying various recipes and each time I leave the table, I am not impressed. My journey to reach this version is long and I am sure I will tinker with it even more, yet it is getting closer to what I want on my plate. When I reach the next fork in the road, I am sure my choice will be right.

A reader left a comment the other day on one of my recipes asking about changing the cooking method and of having tried another version using different ingredients. Well, first of all, doing so would not keep it 'my' recipe and second, like I replied, recipes are like driving directions - no one ever pays them any attention yet somehow most end up in the right place... those who get lost should not be on the road.

Whatever you choose to keep in this recipe is up to you. My thought of Chicken Florentine is, well, a dish that is loaded with chicken and fresh spinach. After that, a medley of flavorful herbs and the contrast of wild rice for taste and texture bind together with a mellow cream sauce with just a hint of cheese. Nothing jockeying over the other, each flavor riding in harmony with the other. Enjoy!

Chicken Florentine Wild Rice Casserole
about 8 servings

2 1/4 cups water
2 chicken bouillon cubes
1 teaspoon dried thyme
1 teaspoon dried parsley
1 teaspoon dried basil
1/2 teaspoon dried marjoram
4 chicken breasts, skin removed
1 tablespoon butter or margarine
1 cup wild & whole grain brown rice blend (I used Lundberg)
1/2 cup sour cream
1/2 cup plain yogurt
1/2 cup small curd cottage cheese
1/2 cup light cream
salt & pepper to taste
1 medium onion, finely chopped
2 -6 oz bags fresh baby spinach, stems removed
1/2 cup grated Coby cheese
1/2 cup grated Mozzarella cheese
1/4 cup plain breadcrumbs or Panko
1 tablespoon butter, melted

In a large saucepan over medium high heat, add the bouillon, herbs to the water and bring to a boil. Add the chicken and reduce heat to medium low. Simmer covered until chicken is tender. Remove chicken to cool saving the stock.

Rinse the rice several times in a bowl of water refreshing the water after each time. Add the butter to the chicken stock along with the rice. Cover with a tight fitting lid and bring to a boil. Reduce heat to low and cook for 45 minutes. Do not remove lid. Turn off heat and let set for at least 10 minutes. 

In a large bowl, mix the sour cream, yogurt, cottage cheese and cream together. Add salt and pepper to taste.

Remove the chicken from the bones and tear meat into bite size pieces. Fold the chicken, onion, spinach and Coby cheese into the sour cream mixture mixing well. Fluff the rice with a fork and spoon into the mixture. Spoon into a 13x9 inch buttered casserole dish spreading out evenly. Sprinkle the Mozzarella cheese over the top and cover with foil.

Cook in a preheated 350 degree F. oven for 30 minutes.

Mix the breadcrumbs with the butter. Remove foil and sprinkle crumbs over the melted cheese. Bake uncovered another 15 to 20 minutes or until nice and brown.

January 7, 2011

Buttermilk Yogurt Flattened Chicken

Author

Moist, Roasted to Perfection

There sure have been a lot of recipes for roasting chicken lately, on TV shows, magazine covers and food blogs, all worthy of a look and tempting each of us to try the best, the juiciest, the most flavorful and as one put it, 'the last recipe you will ever use.' Well, I'm not sure about that as I have more recipes for cooking and roasting chicken than I think I will ever get around to but the ones I tend to favor are, of course, family recipes, the tried and true ones that I know work. Still, I never will be satisfied in thinking there is only one way of doing anything.

Now I am truly not a trend follower and just because everyone else is doing chicken is not the reason I am cooking one today. A good friend posted a while back a cupcake recipe and mentioned that although making cupcakes were no longer trendy, over done of late I suppose, she still was going to make a batch anyway. My reply, being the  fashion trendsetter I am, was that it was high-time for me to start making cupcakes. And then yesterday, another friend made a lovely batch to celebrate her own birthday. Like them, I'll make a batch of cupcakes or roast a chicken when ever I dag-blasted feel like it. Who cares if it's vogue, on the covers of magazines...

Roasting a chicken is not a science experiment. All of you have your own way of doing it. I like the way Momma did it, pretty much the same as I cook my whole turkey. Make a paste of butter, herbs and seasonings, spread this under the skin, give the bird a good pat with what's left over and bake until golden brown. Then there is Grandmother's buttermilk brine chicken, which this recipe is based on and is also the basis for one I like to grill outside, Buttermilk Brine Grilled Chicken. Only I have modified hers by adding yogurt and a few other things and flattened the bird as I sometimes do so that it will roast evenly, quicker and in doing so, keeps it nice and juicy. Enjoy!

Buttermilk Yogurt Flattened Chicken
feel free to change out the spices to suit your taste, I like this one at times, with hints of the cumin and coriander

1 - 4 pound baking hen/chicken
2 tablespoons kosher salt
1 teaspoon black pepper
1 teaspoon garlic powder

1 cup whole buttermilk
1 cup yogurt
3 green onions, thinly sliced
2 tablespoons light brown sugar
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/4 teaspoon dried thyme leaves
1/4 teaspoon dried oregano leaves
1/8 teaspoon dried basil leaves

2 tablespoons lemon juice

Prepare the chicken: Use kitchen or poultry sheers to remove the backbone cutting down each side. You can tell where cut once you start. Remove excess fat and wash under running water. Pat completely dry. Lay chicken down breast side up. At the neck area, bend the breastplate until you hear it snap which will make the chicken lay completely flat. Sprinkle both sides with the salt, pepper and garlic.

In a bowl, mix the buttermilk, yogurt, green onions, sugar and spices together. Pour into a 2 quart sealable bag or a large glass dish. Place the chicken in the bag, spoon the mixture under the loosened skin and press out any air in the bag while sealing. Tumble bag around to distribute  mixture. Refrigerate overnight or 24 hours turning bag over at least once.

Remove bag from refrigerator. Let rest for 1 hour to reach room temperature.

Preheat oven to 400 degrees F. Remove chicken from mixture and lay on a broiling pan breast side up. Tuck the wingtips under the breast. Do not wipe or shake off mixture. This forms a nice barrier that will keep the meat moist and makes a delicious crust. Spoon a little mixture under the skin on each breast and thigh. Make sure the skin covers the meat. Place in the center of the oven and reduce heat to 375 degrees F. Place a meat thermometer in the thigh away from the bone and cook until it reads 165 degrees F.

About halfway through cooking, sprinkle the lemon juice over the chicken. When done, remove from oven and test the breast meat with thermometer to ensure it is cooked throughout. Let rest about 10 minutes before serving.

January 5, 2011

Taste of Spring Potato Chowder

Author

Brighten Up a Dreary Cold Day

If there were a magical wand, I would wave it around so fast, springtime would be here in a snap. But I do not have one so the next best thing is to fool my stomach and in doing so, ruse my spirits and maybe send my mind into a make-believe time warp.

There is nothing magic about good soups, stews, gumbos or chowders. They all make us feel better, that is, if you make them with good ingredients and all while doing so, remind yourself that the magical powers is in the goodness that mother earth has given us. Rainy day? A good hot soup should do it. Snow day, stuck inside? Nothing beats a good simmering stew.  Dag-blasted cold wind got you chilled to your toes? A hearty gumbo will take care of that. Or maybe you just got a bad case of winter blues. Well, this chowder should do the trick. Springtime in a bowl as I call it. Enjoy!

Taste of Spring Potato Chowder
makes 6 hearty servings
 

2 or 3 good slices cooked cured ham (about 3 oz), small diced
2 spring onions, sliced thin
1 small carrot, finely diced
1 small rib celery, finely diced
6 medium new red potatoes, peeled & small diced
corn kernels and milk from 3 ears fresh corn
3 cups chicken stock
1/2 cup white wine
salt & black pepper to taste
1 tablespoon minced fresh parsley
1 teaspoon minced thyme leaves
1/2 teaspoon Hungarian paprika
1/2 teaspoon sugar
2 tablespoons flour
2 cups milk
grated white American cheese if desired

In a large stockpot, stir everything but the last 3 ingredients together. Bring to a simmer and reduce to low. Cook until potatoes are tender, I like mine just about mushy.

Stir the flour with the milk and add to the pot stirring to thicken a bit. Bring back to a low simmer.

Serve with a sprinkle of the cheese on top if desired.

January 3, 2011

Chicken Soup with Egg Noodles

Author

time for simple things

Now that the last month is over, actually I guess the gorging started before Thanksgiving, I find a need for a few simpler but satisfying meals. Ones that are maybe a little better for us without missing a beat on good taste. I always go back to homey type recipes, sometimes trying to reduce the fats a bit without sacrificing any of the goodness.

New Year's was great for us. We share the last evening cooking with family and enjoyed all sitting 'round the table, gorging as though it was Thanksgiving or Christmas, or as though it was our last meal. And then on New Year's Day, we spent the afternoon with friends watching football and eating more than enough on the traditional southern day fare, you know, all the things superstitious folks eat, not to mention a selection of seven (7) homemade pies and cakes. Our tummies told us to give it a rest and that is where this recipe come into play, a nice chicken noodle soup loaded with nutritious broth from vegetables yet by omitting the vegetables, it is not overloaded with bulkiness other than the chicken and noodles. Enjoy!

Chicken Soup with Egg Noodles
great for soothing the stomach

4 large bone-in chicken breasts, skin and fat removed
2 spring onions
2 ribs of celery
1 potato, cut into chunks
3 carrots, cut into chunks
1 -2 inch piece of bell pepper
1 -1 inch piece of fresh ginger
1/2 teaspoon dried thyme leaves
dash of dried basil & oregano leaves
4 quarts of water
salt as needed
1 -8 oz package thin egg noodles

Add everything but the egg noodles to a large stockpot and bring to a boil. Reduce heat to a low simmer and cook 25 minutes to cook the chicken.

Remove the chicken and let cool to the touch. Keep the broth barely simmering. Debone the chicken breaking meat into bite size pieces and set aside. Return the bones to the broth and bring back to a boil. Simmer for 15 minutes.

Pour the broth through a mesh strainer or cheesecloth for a clear broth or a colander if you don't mind a few herbs floating around. Return broth to the stockpot and taste adding more salt if needed.

Bring broth to a rapid boil and add the egg noodles. Cook for about 6 minutes and stir in the chicken. Reduce heat to a very low simmer and cook another 10 minutes.

Serve with hot biscuits, toast points or crackers.

For another healthy soup, one good for folks with the sniffles, see my Chicken Soup for Sick Folks.

January 1, 2011

Roasted Pork Loin Crown Roast

Author

New Year's Eve
Crowning Feast

While many folks celebrated the last of 2010 in the streets of Mobile waiting for the new Moon Pie orb to drop, in bars and clubs drowning out the gloom of a rainy night or in a fancy restaurant eating the last meal of the year, I chose to celebrate at home with family and friends. To end a year and start anew with loved ones is cherished comfort for me.

I decided to serve what for many is a traditional Christmas Day meal, but to me, it was more of a homage to a year of bounty, as in giving and sharing the comfortable fruit filled pork roast, or crown roast as it is presented, with a few simple sides like sweet potato & sausage dressing, baby green butter beans in cream, an asparagus gratin and tiny parsley new potatoes. Simple in thought but it turned out to be a feast as everyone really made too much over my efforts (although it is always nice to receive gracious comments) and by the time dessert came, everyone was stuffed. But we manage to put that away too.

A crown roast is nothing more than a pork loin rack from the rib portion of the loin and is the meatiest rib section, also I think the tastiest. The rack is cut to form a circle with the loin part being inside the bottom of the crown and the tips of each rib are 'frenched' by cutting away the meat as to create a handle of sorts or the tips of the crown. Covering the ends in foil will keep them from becoming charred during the roasting time and the foil is removed at serving time, sometimes replaced by paper frills or tiny chef hats.

I started marinating the racks, it took two to get the number of chops needed (20), a couple of days ago in a brine very similar to the one I used on my Christmas Day smoked turkey breast. The orangery sweet vinegar brine is perfect for pork. Many folks fill the center with a stuffing of breads and fruit, but I chose all fruit instead. Dried apricots and plums soaked all day in brandy and orange liqueur, seasoned with spices and before roasting, I added apples and satsumas to the mix. As you can see in the next photo, the juices from the fruits and the roast created a wonderful orange glaze that would have been great as a sauce, but I had already made a roasted mushroom sauce.

Now, here's how I cooked my roast:

Orange Brine Crown Roast with Brandied Fruits

whole loin of pork with ribs, 10-12 ribs average per rack
orange marinade
olive oil, salt & pepper
fruit stuffing

The easiest thing to do is to have your butcher prepare the rack(s) for you but you can certainly do it yourself. Purchase whole pork loins with ribs attached. Your butcher will be glad to point you in the right direction. With the rib side facing up, slice with a sharp knife between each rib just enough to allow the roast to bend. Be sure to leave a good layer of fat on the rib side to keep the loin moist during roasting, you can cut it away before serving if needed. Do not cut into the loin part at the bottom of the ribs. The rack should bend and form a circle easily but you will be able to tell where additional cuts are necessary. Trim the meat from the tip of each rib, about an inch down and cover with a square of foil. This will prevent the end bone from charring.

Make the marinade and place the loin in a large sealable bag with the brine. Flip the bag over every 12 hours or so and refrigerate for about 2 days.

Remove the rack from the marinade, pat dry and rub all over with olive oil. Season lightly with salt and pepper. Form the crown and with kitchen twine, tie the roast just under the rib and again toward the bottom of the loin. Place in a large roaster or pan and let rest for about an hour to reach room temperature.

Preheat oven to 450 degrees F. with the oven rack in the bottom third of the oven.

Fill cavity with the soaked fruits. I placed a few pats of butter on the fruits.

Place pan in the oven and turn temperature to 325 degrees F. Roast until internal temperature of the meatiest part of the loin reaches 145 degrees F. Remove from oven and cover with foil, residual cooking should rise to about 150 degrees.

Carefully plate to a large serving platter using a wide spatula to move the fruit filling with the roast. Cut the strings. Remove foil from the tips. Place kumquats on each tip if available.

Carving the roast is easy, just slice between each rib to yield a nice serving size per guest, although if like mine, they will come back for seconds. Some folks like to carve the rib from the loin creating a nice filet of meat.

Orange Marinade for Pork
for each rib rack, pork loin or 5-8 pork chops:

1 cup orange juice
1 cup orange marmalade
1/2 cup apple cider vinger
1/4 cup rice vinegar
1/4 cup brown sugar
1/4 cup chopped fresh ginger
1 teaspoon mustard seed
1/2 teaspoon crushed pepper flakes
2 garlic cloves, smashed and chopped
1 small onion, chopped
1 cinnamon stick
1/2 teaspoon whole black peppercorns
1/4 cup kosher salt

Combine ingredients in a saucepan, bring to a boil and then simmer on low for 30 minutes. Let cool completely before using as a marinade for meats. After several hours, add a handful of ice if needed to help cool it down.

Brandied Fruit Stuffing

1 1/2 cups dried apricots
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/2 cup brandy or cognac
1/4 cup orange liqueur or cointreau
1/2 cups dried plums
1 crisp apple, peeled, cored and sliced into wedges
1 crisp pear, peeled, cored and sliced into wedges
2 satsumas or tangerines, sectioned and seeds removed

Heat the first 6 ingredients in a sauce pan to a low simmer, cover and turn off heat. Stir after several hours and reheat again. Essentially, the apricots will soak up all of the liquid and become plump. Right before placing in the crown of the roast, stir in the remaining fruits.

Recipe Index

Author

Old index through 2013

Welcome to my kitchen
and to my recipe file.

Many of these recipes are rooted in history, weathering the resiliency of time and are as sound as the massive oaks landscaping our Southern Gulf Coast. Many are ones we just love to eat. I am proud to share these with you.

Thank you for stopping by. Take a moment to poke around, I know you'll be glad you did.
Enjoy!

Recipes followed by an asterisk (*) are not mine but by fellow foodies or outside sources worth including.


Appetizer
Cold
24 hr Pickled Shrimp
Creamy Creole Shrimp Dip
Mascarpone Strawberries
Olive and Pepperoni Tapenade
Pere Ripiene -cheese stuffed pears
Pickled Shrimp -canning method
Smoked Fish Appetizer
Shrimp Pate

Shrimp Ceviche
*
Shrimp Butter Spread

Texas Caviar

Toasted Bacon Crusted Figs

Yucatan Style Seafood Ceviche

Hot
Bacon, Ham Cheese Phyllo Pizza Bites
Cajun Pick-Me-Ups
-Shrimp
Cheesy Beef Empanadas
Crab Claw Bordelaise

Crab Louie Bites

Eggplant Fritters

Fish
Balls
Fried Crab Balls

Ham and Cheese Ball Hot Bites

Irresistible Bean Burritos

Mexican Grilled Shrimp Skewers

Mixed Up Corn Nachos

My Version of Pascal's Manale BBQ Shrimp

Olive Meatballs

Open Face Cocktail Reuben-ettes

Oyster Beau Monde
Sausage Bites
*
Sausage Stuffed Artichokes

Sautéed Shrimp in Green Chile Tequila Sauce

Seafood Stuffed Jalapenos

Scrumptious Seashells

Sha-Balé (Meat Pastry) and Po Cha
*
Spicy Oriental Wings with Hot and Sour Slaw

Sweet and Zingy Buffalo Wings 
Vegetable Totastas Stacks
Snacks
Boiled Peanuts

Cheddar and Pecan Wafers

Sweet and Zesty Snack Mix

Beef
Ground
1-2-3 Cheese Burgers

3 Meat Italian Spaghetti Sauce

Beef Burrito Lasagna

Beef and Chorizo Chalupas

Beef and Pork Roasted Tomato Chili
Cajun Pepper Loaf
Cajun Style Meatloaf

Chiles en Nogada
-stuffed peppers with walnut sauce
Coke Burgers for Jamie

Creole Meatballs in Red Gravy

Dad's Better Burgers

Daddy's Delight

El Dorado Tostada Stacks
Fiesta Stuffed Bell Peppers
Ground Beef Tacos

Hamburger Steak Sandwiches with au Jus

Happy Hamburger Skewers

Homemade Hot Dog Chili

Honest to Goodness Chili

'Hot Tamale' Enchilada Casserole

Johnny Marzetti

Loaded Meaty Lasagna 
Mini Loaf with Tomato Gravy

Momma's Tarlienne, My Tarlerinine Casseroles

North of the Border Enchiladas

Old Fashion 2-Meat Chili 
Oven Cooked Chili Cheeseburgers

Porcupine Meatballs with Red Wine Gravy
Pizza Top Casserole

Roasted Vegetable Taco Soup with Meatballs 
Red Chiles Beefy Enchiladas
Sensational Burgers

Smokehouse Burgers

Smoky Texan 'Ham'-Burgers

Southern Seasoned Grilled Hamburgers

Steakhouse Burgers
Tomato Meat Sauce for Pasta

Roast
Beef Skewers
Beef Teriyaki Tenderloins

Better Beef Stroganoff

Boiled Beef with Lemon Mushroom Sauce

Boneless Chuck Short Ribs

Braised Short Ribs -Boneless
Catalonian Style Roast Beef
Creole Daube

Frugal Beef Bourguignon

Irish Immigrant Stew 
Marinated Braised Roast Beef
Marinated Pepper-Crusted Tenderloin

Momma's Beef Tips and Mushrooms

Pocket Roast

Pot Roast Like No Other

Roast Beef au Jus

Roast Beef - Country Style

Roast Beef and Corn Tamale Ribbon Pie

Roast Beef and Gravy Sandwiches

Savory Roast Beef with Tomato Gravy
Standing Rib Roast
Smoked Brisket
Slow Cooker
Country Style Pot Roast with Tomato Mushroom Gravy

Pot Roast and Peppers
Roast Beef for Debris Style Sandwiches 
Slow Cooker Cola Roast Beef au Jus
Soup, Stew
Beef and Pork Roasted Tomato Chili

Mole de Olla
Rich Beef Stock
Roasted Vegetable Taco Soup with Meatballs
Vegetable Soup with Beef Shank Stock
Steak
Bacon Wrapped Tenderloin with Shrimp Bearnaise
Beef Kabobs

Beef "S" KaBobs

Beef Tips in Wine Sauce

Beefy Chiconas

Chipotle Lime Marinated Steaks

Cooking Steaks Indoors

Cowboy Sugar Rubbed Steaks

Fajita Steak Pinwheel Skewers

Garlic Filet's of Tenderloin

Grilled Carne Asada Fajitas

Grilled Chipotle Steak Tacos

Grilled Steaks - Perfected

Grilled T-bone Steaks with Chili Rub

Grilled Tawny Port Marinated Rib-Eyes

Hearty Creole Grillades

Herb Pepper Beef Stroganoff

Steaks with Mushroom Sauce

Smoked Brisket

Tamaulipas Fajitas

Tenderloin and Filet Steaks
-everything you need to know about cooking steaks indoors
Grillades and Grits


Beverage
Cold
Aqua Frescas
- Guava, Cantaloupe, Watermelon,
Hibiscus and Tamarind

Between the Sheets
Blood Orange Margarita

Chasing Tequila

Christmas Cheer

Fish House Punch

Loretta's Mint Julep
*
Michelata

Mojito -Classic Key West Style

Orange Comfort
Planter's Punch

Sangrita

Southern Coffee Punch

Strawberry Lemonade

Strawberry Ice Tea

Tea-rrific

Hot

Southern Apple Whiskey Punch

Bread
Corn Bread Types
Corn Loaf

Creamed Corn Bread

Green Onion Dodger Dumplings

Sho'nuff Cornbread Muffins

Squash Puppies
 
Loaf

Best Blueberry Banana Bread

Praline Bread
  
Misc

Better Butter for Breads

Cheddar and Onion Twists
*
My Best Tasting Croûtons
  
Pancake, Waffle
Bacon, Egg and Cheddar Waffle

Cinnamon French Toast Waffle

Crispiest Waffles Ever
 
Roll

90 Minute Dinner Rolls

French Type Rolls

No Yeast Cloverleaf Rolls

Sweet Muffin

Blueberry Muffins
with Crumble Topping

Honey Bran Muffins
Old Fashion Raisin Muffins

Cake
Alma's Lane Cake
Apple Pecan Cake

Banana Cake
*
Banana Crumb Pudding Cake
with Caramel Sauce
Brown Sugar Chocolate Cake 
Chocolate Raspberry Cheese Cake
Chocolate Tube Cake with Chocolate Pecan Topping

Coconut Pineapple Cream Cake

Congress Cake

Creole Pound Cake with Buttermilk Glaze 

Elsie Lee's Chocolate Pound Cake

Fresh Lemon Pound Cake

Gold and White Anniversary Cake

Grandmother's Holiday Pound Cake

Hawaiian Sunset Cake
*
Mandarin Orange Ice Cream Cake

Marie's Sauerkraut Cake

Old Fashion Stack Cake

Red Velvet Cake 
Southern Comfort Pound Cake
Sticky Pecan Apple Cake

Strawberry Pecan Cake

Toppings - frosting, filling, icing
Brown Sugar Fudge Icing 
Buttermilk Glaze
Chocolate Ganache
Cream Cheese Icing 
Fresh Lemon Glaze
Southern Comfort Glaze

Strawberry Cream Cheese Icing

Candy
Brown Sugar Pralines
Buttermilk Pralines
Peanut Brittle

Canning
Aunt Tac's Sweet (Bread n Butter) Pickles
Cajun Christmas Chips (Pickles) 
Calico Pickled Salad
Golden Citrus Marmalade

Hot Pepper Jelly

Jalapeño Peach Red Pepper Sauce

Lee's Pickled Okra

Peach Pepper Pecan Chutney

Pickled Asparagus
-refrigerator method
Pickled Green Beans
Satsuma Kumquat Marmalade 

Spicy Pickled Green Beans

Squash Pickles
- 24hr method
Tomato Salsa
Tricolor Pepper Relish

Chicken
Baked
Arroz con Polo 

Baked Chicken over Creamy Mushroom Rice

Cajun Alligator (or Chicken) Croquettes

Chicken, Corn and Black Bean Flautas

Creole Chicken with Red Sauc
e
Greek Stuffed Chicken
-with spinach and feta over noodles
Oriental Bourbon Chicken
Southern Bourbon Chicken

Sweet and Zingy Buffalo Wings 
Casserole

5 Cheese Chicken Broccoli Casserole

Chicken Casserole D'Iberville

Chicken, Corn and Spinach Enchiladas

Chicken Enchiladas 

Chicken Florentine Wild Rice Casserole

Chicken and Wild Rice Casserole 
Creamed Chicken Casserole
Creamy Chicken Divan Casserole

Creamy Chicken Divan over Rice
Creamy Crust Chicken Pot Pie Casserole
Farmers Chicken Casserole

Homemade Chicken Mushroom Rice Casserole

King Ranch Chicken
*
Loco Polo Enchilada Casserole

North of the Border Enchiladas

Roasted C
hicken and White Bean Enchiladas

Shredded Chicken Enchiladas
Grilled/Barbecue -Outdoor Cooking

Barbecued Hot Wings

Buttermilk Brine Chicken

Chicken Kabobs

Chicken Shish Kabobs

Chicken Skewers

Crazy Mexican Grilled Chicken

Dixie Chicken Sticks

Drick's Mojo Chicken

Grilled Cajun Chicken

How to Barbecue Chicken and Poultry

Jalapeño Lime Grilled Chicken

Dijon Chicken with Lemon Herb Sop
Livin' the Sweet Life Chicken Tacos
Northern Alabama Grilled Chicken

Orange Brine Smoked Turkey Breast

Polo a la Parrilla Loco
-Crazy Grilled Chicken
Polo al Carbon - Grilled Chicken
Rajin' Cajun Sticks
Roasted Chicken for the Grill

Southern Grilled Drummers

Southern Mex Grilled Chicken

Spicy Oriental Wings with Hot and Sour Slaw

Roasted
Buttermilk Yogurt Flattened Chicken
Chili Spiced Roasted Chicken

Foolproof Engagement Chicken 
My New Best Roasted Chicken
Roasted Chicken and Pork with Buttermilk Dumplings
Roasted Chicken for Stews
Roasted Chicken Salad

Roasted Chicken with Bread Salad

Slow Cooker

Chicken with Garden Herbs

Chicken Parisienne
 
Slow Cooked Roasted Chicken

Slow Cooker Mediterranean Chicken
 
Smoked Chicken in the Slow Cooker
 
Stove Top

Boneless Thighs with Mushroom Caper Sauce

Creole Chicken Done Right

Creole Chicken with Caper Sauce

Creole Chicken with Lemon Caper Sauce

Creole Skillet Supper

Chicken and Cajun Sausage Gumbo

Chicken and Dumplings - 2 ways
Chicken and Sausage Etouffee
Chicken and Sausage Jambalaya

Chicken Croquettes

Chicken Divan - My Way

Chicken Fricassee with Chive Dumplings

Chicken Fried White BBQ Sandwiches

Chicken Marsala

Chicken Soup for Sick Folks

Chicken Soup with Egg Noodles

Chicken with Celery Mushroom Gravy

Chicken with Wine, Tomatoes and Mushrooms

Creamy Chicken Alfredo with Mushrooms, Asparagus

Creamy Chicken Noodle Vegetable Soup

Devil's Chicken
, Coating and marinade for
Fried Buttermilk Chicken with Sawmill Gravy
Fried Pickled Chicken Strips
Gumbolaya
Mexican Chicken Soup
Real Deal White Chicken Chili
Romano Crusted Chicken

Pork Roast, Chicken and Dumplings

Sautéed Thighs with Mushroom Caper Sauce

Skillet Tex-Mex Chicken

Spring Chicken

Tacos with Serrano Marinated Chicken 

White Bean and Roasted Chicken Chili


Confections
Apricolates
Cow Pies

Kiss Me Truffles

Mint Cookie Icing
-Royal Icing
Sugarplums

Cookies
Bar types
Almond Roca Cookie Squares

Cinnamon Brownies

The Best Brownie Ever
*  
Cut types

Cinnamon Orange Cookies

Granny Rogers Sugar Cookies

Mint Cookie Icing
 
Drop types

Ambrosia Cookies 
Mason and Dixon Cookies
Molasses Stage Planks

Night-Time Cookies

Picnic Chip Cookies
 
Sliced types

Old Fashion Coconut Washboards with Orange Glaze 


Crab
Boiling Live Blue Crabs
Crab and Shrimp Stuffed Jalapenos

Crab Casserole
Crab Croquettes

Crab Louie Bites

Crab Ramekin au Gratin

Crab Stuffing
-for flounder, shrimp and lobster
Crabmeat Quiche
Cream of Crab and Shrimp Soup

Dauphin Island Casserole

Fried Crab Balls

Fried Soft Shell Crabs

Gulf Coast Sunset Dip

Jumbo Lump Crabcakes  
Mobile's Crab Claw Bordelaise

New Orleaness Crab Fingers Bordelaise

Seafood Artichoke Bake


Crawfish
Boulettes
Crawfish Beignets *

Desserts- see also cake, pies etc
Banana Crumb Pudding Cake with Caramel Sauce 
Best Blueberry Banana Bread
Brennan's Banana Foster
*
Capirotada
-Mexican Bread Pudding
Cortlandt's Bread Pudding*
Creamy Key Lime Pie with Berry Topping

Creole Style Bread Pudding

Dewberry Cobbler Cream Dessert

English Lemon Tea Cakes

Fried Strawberry Tarts

Ginger Pear Galette

Irish Cream Cheesecake

Lemon Bisque

Lemonade Dessert
* 
Mango Brulee

Mary's Blue Ribbon Banana Pudding

Mascarpone Strawberries

Old Fashion Raisin Muffins

Orange Icebox Pudding

Panna Cotta with Fresh Berries

Peanut Butter Cup Cupcakes

Pere Ripiene
-cheese stuffed pears
Poached Orchard Fruit
Praline Bread

Red, White and Blue Dessert

Southern Peach Blueberry Crisp

Sticky Pecan Apple Cake

Strawberry Buckle

Strawberry Ricotta Tartlets

Sugar Tortilla Treats
 
Cobbler

Blackberry Cobbler - Cast Iron Cooking

Grandmother's Peach Cobbler

Strawberry Cobbler

Sweet Potato Peach Cobbler
  
Frozen

Almond Coconut Frozen Fluff

Cantaloupe Sherbet

Chocolate Custard Ice Cream

Don's Mud Slide Pie

Fresh Peach Ice Cream

Fresh Strawberries in Vanilla Custard Cream 
Homemade Orange Pushup Cups
No Egg Ice Cream
Peach Melba Ice Cream Pie
Peachy Cream Lime Pie
Pineapple Grape Ice
Tortoni

Watermelon Pops
Watermelon Strawberry Sorbet  
Toppings

Caramel Pecan Ice Cream Topping

Easy Caramel Sauce

Ginger Cream for Fruit

Marshmallow Sauce
*
Strawberry Dessert Sauce


Dips
Artichoke, Chiles and Spinach Dip
Baked Taco Dip

Best Ever Five Layer Dip

Cheesy Beer Dip

Chile con Queso
-Hot Cheese Dip
Chipotle con Queso
Chipotle Pepper Cheese Dip

Cold Shrimp and Artichoke Dip

Creamy Creole Shrimp Dip

Creamy Red Pepper Dip

Favorite Dip for Fresh Vegetables

Gulf Coast Sunset Dip

Hot Fish Dip

Kicking Chicken and Artichoke Dip

Salsa Frijoles de Olla

Tex-Mex Crab Dip

Spreads
Chicken and Chiles Cheese Ball

Buttermilk Ranch Dressing

Fish Pate

Grape, Walnut and Blue Cheese Spread

Olive and Pepperoni Tapenade

Salmon Mousse

Salmon Spread

Shrimp Spread

Smoked Salmon Cheese Spread
*

Egg
Bacon, Egg and Cheddar Waffle
Christmas Morning Strata

Crabmeat Quiche

Creole Creamed Eggs

Deep Dish Breakfast Pie

Eggs Creole
-casserole
Egg's in Hell
Fiesta Scrambled Eggs
 
Holiday Egg Pudding -breakfast casserole 
Scrambled Eggs, Peppers and Tortillas
Southern
Breakfast Pie
Over Easy Eggs Florentine

Southern Fried Egg on Toast with Crabmeat Gravy


Fish
Baked Catfish with Creole Mushroom Sauce
Baja Mexican Fish Tacos
Cajun Catfish Fingers

Catfish Amandine

Chef Paul's Blackened Fish
*
Dixie Bar Trout

Easy Oven Fish n Chips

Fish Fry Mix Coating

Fish Marinades -Six Recipes

Fish Po'Boy Sandwiches

Flounder with Apricot Sauce

Ginger and Honey Glazed Salmon

Good ol' Fish Fry

Grilled Salmon with BBQ Sauce

Katerfruhstuck
-Pickled Flounder
Lemon Chervil Fish Skewers
Marinated Salmon in Herb Oil

Old-Style Trout Meunière

Pan Broiled Fillets with Bubba Sauce

Pan Seared Grouper with Mushrooms

Poached Fish in Wine Butter Sauce

Psari Plakie
-Baked Fish with Tomatoes
Red Snapper Courtbouillon
Red Snapper Livornesa

Red Snapper Veracruzana

Riviera Maya Drunken Fish
 
River Bisque

Roasted Salmon with Lemon Herbs

Salmon Croquettes

Southern Fried BBQ Fish Sandwich

Southern Style Orange Roughy

Spinach Stuffed Catfish or Catfish Roll 
Spotted Bass Roasted with Tomatoes and Basil
Steamed Ginger Fish
 
Strawberry Cats

Stuffed Flounder Rolls with Lemon Broccoli Rice

Stuffed Flounder Z'herbes

Tuna Noodle Casserole

Tuna Potato Puffs

Velvet Fish Soup


Football, Party and Outings 
2011 Tailgating Recipe Contest Entries
 

Game Week 1
Game Week 2
Game Week 3
Game Week 4
Game Week 5
Game Week 6
Game Week 7
Game Week 8
Game Week 9
Game Week 10
Game Week 11
Game Week 12
Game Week 13
Game Week 14
The Grand Champion Winner

Appetizers
Artichoke, Chiles and Spinach Dip
Bacon, Ham, Cheese Phyllo Pizza Bites
Baked Taco Dip
Beer Cheese Fondue
Best Ever Five Layer Dip
Blue Cheese Olive Ball
Cheddar Ale Spread*
Cheesy Beer Dip
Chicken and Chiles Cheese Ball
Chicken Wing Dip*
Chipotle con Queso
Chipotle Pepper Cheese Dip
Church St. Scrabble -chex snack mix 
Creamy Red Pepper Dip
Creamy Tortilla Pinwheels*
Favorite Dip for Fresh Vegetables
Fontina-Stuffed, Bacon Wrapped Dates*
Gulf Coast Sunset Dip
Jalapeño Popper Dip*
Ham and Cheese Ball Appetizers
Honey Bran Muffins
Hoooo Wheeee Hotter than Heck Drumettes
Kicking Chicken and Artichoke Dip
Lemon Coriander Prawns*
Mushroom and Jalapeño with Chorizo Stuffing*
Olive and Pepperoni Tapenade
Olive Meatballs
Parmesan Bacon Wraps*
Parmesan Potato Chips*
Pretzel Dip
Salmon Avocado Wraps
Salmon Mousse
Salmon Rolls*
Salsa Frijoles de Olla
Shrimp Puffs
Sun-Dried Tomato and Basil Dip*

Sweet and Zingy Buffalo Wings 
Toasted Bacon Crusted Figs
Tuna Walnut Spread 
Beverages

10 SEC College Cocktails
California Lemonade
Everybody's Irish
Long Island Tea
Orange Comfort
Southern Apple Whiskey Punch
Strawberry Ice Tea
Strawberry Lemonade
Tea-rrific
Bowl Foods
Beer Broccoli Cheese Soup
Chipotle Chorizo Chili
Creole Ham Jambalaya
Gumbolaya
Honest to Goodness Chili
Michelle's Chili and Trix's Jalapeño Cornbread*
Old Fashion 2-Meat Chili 
Pizza Top Casserole
Real Deal White Chicken Chile
Sausage and Bean Medley
White Bean and Roasted Chicken Chili
Dogs, Sausages and Grilled Thingamajigs
Barbecued Hot Wings
Beef "S" KaBobs
Beef Kabobs
Beef Skewers
Cajun Heat Shrimp Skewers
Chicken Kabobs
Chicken Shish Kabobs
Chicken Skewers
Chicken Wings with Chipotle Sauce

Classic Dogs with Homemade Chili
Classic Grilled Brats
Fancy Fixin' Dogs
Grilled Cajun Chicken
Grilled Conecuh Sausage
Grilled Key Lime Chicken*
Grilled Lemon Oregano Drumsticks*
Grilled Sausage Dogs with Tricolor Pepper Relish
Happy Hamburger Skewers
Hoisin Marinated Chicken*
My Homemade Hot Dog Chili
Not Your Everyday Tasting Wings
Old Fashion Slaw Dogs
Raging Cajun N'awlins Cheese Dogs
Rajin' Cajun Sticks
Sautéed Shrimp in Green Chile Tequila Sauce
Shrimp KaBoom KaBobs
Shrimp on a Stick - 4 recipes
Shrimp Skewers
Southern Grilled Drummers
Spicy Oriental Wings
Vegetable Skewers 
Hamburgers
1-2-3 Cheese Burgers
Coke Burgers for Jamie
Pimento Cheese Burgers*
Sensational Burgers
Smokehouse Burgers
Southern Seasoned Grilled Hamburgers
Steakhouse Burgers 
Pizza
Artesian Olive Oil Dough
California Style Pizza
Leek, Asparagus and Tomato Pizza
New Orleans Style Muffuletta Pizza
Pepperoni, Hot Sausage and Red Onion Pizza
Sausage, Onion and Mushroom Pizza  
Salads and Spuds
Barbecue Baked Potato*
Buttermilk Coleslaw
Crunchy Asian Salad*
Fruit Salad for Picnics
Momma's Italian Salad
Shrimp Ceviche*
Sweet Corn, Tomato and Black Bean Salad
My Best Coleslaw Recipe
Sandwiches
BBQ Pork Tenderloin Sandwich*
Chicken Fried White BBQ Sandwiches
Chicken Salad Sandwiches for the Beach
Club Sandwich Roll*
Ham and Black-Eyed Pea Salads Pitas
Hamburger Steak Sandwiches with au Jus
Mobile's Roast Beef and Gravy Sandwiches
Open Face Reuben-ettes
Oven Cooked Chili Cheeseburgers 
Pita Pocket Sliders*
Polish Sausage Sammies 
Pot Roast and Peppers for Sandwiches
Pulled Pork Sandwiches
Roast Beef for Debris Style Sandwiches 
Roasted BBQ Pork Finger Sandwiches
Roasted Pork Cajun Biscuits
Slow Cooker Cola Roast Beef au Jus
Sweet Crumb Savoury Buns*
Treats and Snacks

Chicharrónes
*
Homemade Orange Pushup Cups

Picnic Chip Cookies
Ranch Pretzels*
Soft Pretzel Recipe*

Sweet and Zesty Snack Mix


Fowl - see also chicken, turkey
Baked Quail with Wine
Cajun Duck and Sausage Gumbo

Roasted Garlic Lime Cornish Hens with Orange Glaze 

Sherried Quail
 

Gravy- see also sauce
Browned Flour for making gravy and roux
Creole Red Gravy
Homemade au Jus

How to Make Gravy Like Momma
Marchand de Vin Sauce for Roasts

Mushroom Ragoo

Roast Beef au Jus

Sweet Onion Pear Apple Gravy


Grits
Creole Casserole of Grits and Cakes
Toasted Cheese Grits Casserole


Gumbo
Gulf Coast Seafood Gumbo
Gumbolaya
Shrimp Gumbo with Okra
The Colors and Types of Roux
The Making of a Good Roux

Turkey Bone Gumbo

Healthy and Mo Better
Barbecue Baked Beans  - low sugar recipe for Diabetics

Oven Baked Vegetable Spears
Roasted Green Beans and Vidalias with Apple Reduction
Sauteed Spinach
Spinach Stuffed Catfish or Catfish Roll

Jambalaya
Gumbolaya
Ham Jambalaya
Vegetarian Jambalaya

Lamb
Irish Immigrant Stew

Mardi Gras
Mobile Mardi Gras - A brief explanation
Mobile Mardi Gras Museum


2012

Parade Pics

Carnival Pics
, behind the scenes
2011
King Cakes
-
History, hidden baby meaning plus many Recipes
The Top 20 Mardi Gras Foods
Most Popular Food for During Mardi Gras 
2010
Barn Parties and  Floats
Parade Brunch
Parade Throws
Parade Street Foods
Mobile Rulers
Joe Cain Day
Lundi Gras
Mardi Gras Day - Fat Tuesday 

Celebratory Foods 
Dips and Spreads
Artichoke, Chiles and Spinach Dip
Beer Dips -3 recipes
Chicken and Chiles Cheese Ball
Chile con Queso -Hot Cheese Dip
Cold Shrimp and Artichoke Dip
Creamy Creole Shrimp Dip
Drick's Chicken Salad
Favorite Dip for Fresh Vegetables
Fish Pate
Grape, Walnut and Blue Cheese Spread
Gulf Coast Sunset Dip
Hot Fish Dip
Mardi Gras Shrimp Mold
Salmon Spread
Shrimp Pate
Shrimp Spread
Tuna Walnut Spread
Beverages
Bloody Mary Gazpacho
California Lemonade
Fish House Punch
Loretta's Mint Julep*
Long Island Tea
Planter's Bunch 
Meats and Meals
Bourbon and Coke Ham
Cajun Ham
Chicken and Cajun Sausage Gumbo 
Chicken and Sausage Jambalaya
Gumbolaya
Ham and Cheese Ball Appetizers
Mobile's Roast Beef and Gravy Sandwiches
Pot Roast and Peppers for Sandwiches
Red Beans and Rice with Sausage
Roast Beef for Debris Style Sandwiches 

Roasted BBQ Finger Sandwiches
Sausage and Bean Medley
Southern Red Beans, Sausage and Rice 
Sugar Cured Creole Ham 
Turkey Bone Gumbo
Seafood and Fish
Bayoubaisse
Cajun Pastalaya
Cajun Pick-Me-Up
Cheese and Corn Grits with Spicy Shrimp
Crab and Shrimp Stuffed Jalapenos

Crab Croquettes
Crawfish Boulettes with Creole Tarter Sauce

Dauphin Island Casserole

Fish Balls

Gulf Coast Seafood Gumbo

Hangover Shrimp

Marinated Tropical Shrimp

Mobile's Shrimp and Grits

My Version of Pascal's Manale BBQ Shrimp

Oyster Rockefeller Soup

Salmon Avocado Wraps

Savory Shrimp with Mushrooms and Bell Peppers

Scrumptious Seashells

Shrimp in Beer Butter Sauce

Shrimp on a Stick

Shrimp Pie

Shrimp Spaghetti


Marinades
Basic BBQ Marinade for Shrimp
Basic Mop for Pork
BBQ Marinade for Pork Chops
Beer BBQ Mopping Sauce
Brine for Barbecue Chicken
Buttermilk Brine for Chicken
Buttermilk Yogurt Brine for Chicken
Chicken Kabob Marinade
Chipotle Marinade for Grilling
Citrus Sweet Marinade for Shrimp
Fajita Beef Kabob Marinade
Fish Marinades- six recipes
Garlic Marinade for Shrimp
Gulf Coast Shrimp Marinade
Jim Beam Marinade
Lemon Herb Sop for Chicken
Kabob Marinade
Marinade for Pork Roast
My All-Purpose Poultry Brine
O Pinot Noir Fish Marinade
Orange Marinade for Pork
Red Chili Marinade for Grilling
Summertime Rib Mopping Sauce
Tawny Port Marinade
Teriyaki Garlic Steak Marinade 

Outdoor Cooking 
Beef
1-2-3 Cheese Burgers
Beef Kabobs
Beef "S" KaBobs
Beef Skewers
Better Burgers
Chipotle Lime Marinated Steaks
Coke Burgers for Jamie
Cowboy Sugar Rubbed Steaks
Fajita Steak Pinwheel Skewers
Grilled Carne Asada Fajitas
Grilled Chipotle Steak Tacos
Grilled Steaks - Perfected
Grilled T-bone Steaks with Chili Rub
Grilled Tawny Port Marinated Rib-Eyes
Happy Hamburger Skewers
Sensational Burgers
Southern Seasoned Grilled Hamburgers
Smoked Brisket
Smokehouse Burgers
Smoky Texan 'Ham'-Burgers 
Steakhouse Burgers 
Chicken/Poultry
Barbecued Chicken Halves
Barbecued Hot Wings
Buttermilk Brine Chicken
Chicken Kabobs
Chicken Shish Kabobs
Chicken Skewers
Crazy Mexican Grilled Chicken
Dijon Chicken with Lemon Herb Sop
Dixie Chicken Sticks
Drick's Mojo Chicken
Grilled Cajun Chicken
How to Barbecue Chicken and Poultry
Jalapeño Lime Grilled Chicken
Livin' the Sweet Life Chicken Tacos
Northern Alabama Grilled Chicken
Orange Brine Smoked Turkey Breast
Polo al Carbon - Grilled Chicken
Rajin' Cajun Sticks
Roasted Chicken for the Grill
Southern Grilled Drummers
Southern Mex Grilled Chicken
Marinades - see Marinades
Pork
Barbecued Pork Shoulder Roast
BBQ Pulled Pork
BBQ Ribs - My Way
Beer BBQ Pork
Beer Brined Pork Ribs with Honey Beer Sauce
Boston Butt Roast
Chipotle Grilled Ribs with Citrus Pepper Salsa
Ever Lovin' Summer Ribs
Grilled Pork Rib Roast
Honey Ginger Baby Back Ribs
Kansas City Ribs, my style
Pork Kabobs with Vegetables

Pork Loin Rib Roast -Delta Style
Sassy Baby Back Ribs
Sauce - see Sauce
Sausage and Dogs
Classic Dogs with Homemade Chili
Fancy Fixin' Dogs
Grilled Brats
Grilled Conecuh Sausage
Old Fashion Slaw Dogs
Raging Cajun N'awlins Cheese Dogs
Sticky-Sweet Glazed Rib Backs  
Seafood and Fish
Alabama Wild Shrimp with Chipotle Sauce
Cajun Heat Shrimp Skewers
Fish on the Grill
Ginger and Honey Glazed Salmon
Grilled Grouper with Tropical Salsa
Grilled Salmon with BBQ Sauce
Grilled Shrimp with Gingered Pineapple
Grilled Shrimp with Gulf Coast Flavors
Grilled Snapper with Lemon Shrimp
Huachinango a la parrilla -Grilled Red Snapper
Lemon Chervil Fish Skewers
Marinades for Fish
Marinated Salmon in Herb Oil
Riviera Maya Drunken Fish
Shrimp KaBoom KaBobs
Shrimp Skewers
Salmon Grilled on Cedar Plank
Rubs - see Seasonings 
Vegetables
Bourbon Grilled Sweet Potatoes
Grilled Fruit Kabobs with Ginger Cream
Grilled Fruit Recipes-Apples, Pears, Bananas, Peaches, Mangoes, Pineapple, Cantaloupe
Roasted Chiles and Corn Salsa
Roasted Corn, Jicama and Mango Salad
Roasted Corn on the Cob
Veg-Kabobs
Vidalia Onion, Grilled Whole
Vegetable Kabobs
Vegetable Skewers

Oyster
Oyster and Absinthe Dome 
Oyster and Artichoke Soup
Oyster Beau Monde
Oyster Rockefeller Soup

Pasta
Baked Macaroni and Pimento Cheese
Cheesy Pepper Jack and Mac
Creamy, Cheesy Mac
Creamy Southern Pasta Salad
Gulf Coast Garlic Shrimp Linguine 
Marinated Artichoke Remoulade Pasta Salad
Pasta with Creamy Seafood Sauce
Penne a la Vodka
Pizza Spaghetti Casserole
Tomato Meat Sauce for Pasta
Sweet Sausage with Squash Pasta Bake

Pickles - See Canning

Pie
Cocoa Chili Pie 
Countryside Berry Pie
Creamy Key Lime with Berry Topping
Dewberry Cobbler Cream Dessert
Grandmother's Pie Crust
Hot Fudge Pie
Kumquat Pie
Lemon Coconut Pie
Lemon Curd Pie
Macaroon Apple Pie
Quick and Easy Strawberry Pie

Pork
Pickled Pork for Red Beans
Baked
Bacon, Ham, Cheese Phyllo Pizza
Bacon Wrapped Pork Tenderloin
Bourbon and Coke Ham
Brown Sugar Pork Roast with Sweet Potatoes and Onion Gravy 
Cajun Ham
Cajun Stuffed Pork Chops
Christmas Ham
Cochinita Pibil ~ Baked Marinated Pork
Country Style Oven BBQ Ribs
Creole Meatballs
Creole Stuffed Pork Tenderloin 
Elsie Lee's BBQ Pork Chops
Fruit and Cheese Stuffed Loin
Keftedes -Greek Meat Balls
Ham with Cane Syrup, Brown Sugar and Bourbon Glaze
New Orleans Style Muffuletta Pizza
Orange Brine Pork Crown Roast with Brandied Fruits
Oven BBQ Chops
Oven Roasted BBQ Loin Chops
Pepperoni, Hot Sausage and Red Onion Pizza
Pizza Spaghetti Casserole
Pizza Top Casserole
Pork Tenderloin with Andouille Gravy
Saucy Oven BBQ Spareribs

Sausage Stuffed Artichokes
Smoked Oven BBQ Ribs
Southern Stuffed Ham
Spinach and Sausage Stuffed Pork Roulade
Sugar Cured Creole Ham 
Sweet and Spicy Oven Boston Butt Roast
Sweet Sausage with Squash Pasta Bake
Grilled
Barbecued Pork Shoulder Roast  

BBQ Pulled Pork
BBQ Ribs - My Way
Beer Brined Pork Ribs with Honey Beer Sauce
Chipotle Grilled Ribs
Ever Lovin' Summer Ribs
Grilled Boston Butt
Grilled Pork Rib Roast
Honey Ginger Baby Back Ribs
Pork Kabobs with Vegetables

Pork Tenderloin with Red Pepper Sauce
Pork Loin Rib Roast -Delta Style
Sassy Baby Back Ribs
Smoked Sausage Dogs with Tricolor Pepper Relish
Sticky-Sweet Glazed Rib Backs  
Roasted
Chinese Roast Pork -siew yuk*
Roasted BBQ Finger Sandwiches
Roasted Chicken and Pork with Buttermilk Dumplings
Roasted Pork Cajun Biscuits
Slow Cooker
7-Up Roast
Crocked Ham 
Ham Bone Soup
Pork Shoulder with Spicy Peach Glaze
Stove Top
3 Meat Italian Spaghetti Sauce
Beef and Pork Roasted Tomato Chili
Chicharrónes
Chicken and Sausage Etouffee
Chicken and Sausage Jambalaya
Chorizo Smothered Pork Chops with Latin Rice 
Creole Meatballs in Red Gravy
Creole Pork Medallions
Gumbolaya
Ham-bone Soup
Honest to Goodness Chili
Königsberger Klopse -Meatballs in white sauce with capers
Mexican Hash Browns
Marinated Fried Pork Chops with sweet onion apple pear gravy
Noisettes de Porc aux Pluots -Pork Médaillons with Pluots
Old Fashion 2-Meat Chili 
Pork Chop Piquante
Pork Médaillons with Pluots
Pork Roast, Chicken and Dumplings
Primavera Pork Chops
Quick Sausage, Spinach and Pasta Skillet
Sausage and Bean Medley
Seasoned Country Fried Thick-Cut Pork Chops 

Smothered Pork Chops
Smothered Chops over Collard Greens

Southern Red Beans, Sausage and Rice 
White Lima Bean Soup from Ham-bone Stock

Relish - see also Salsa
Easy Tomato Relish
Easy Caramelized Onions
Hot Pepper Jelly
My Homemade Hot Dog Chili
Peach Pepper Pecan Chutney
Texas Caviar
Tricolor Pepper Relish

Reviews
Cookbooks
500 Best Sauces, Salad Dressings, Marinades and More
Bay Tables
Best of the Bay
Cooking the Cowboy Way
Two Peas in a Pod
Cookware / Gadgets
Tailgating Gear
Food
Chef Paul Prudhomme's Blackened Redfish Magic
Conecuh Sausage
Hormel
Nature's Pride Bread
O Olive Oil and Vinegar

Rice
Confetti Rice Casserole 
Creole White Rice
Dirty Rice
Egg Fried Rice
Mushroom Brown Rice
Parsley Rice

Rice Calas
Spanish Style Rice for Cookouts

Salad
Creamy Southern Pasta Salad
Fruit
Branded Fruit Stuffing
Fruit Salads for Picnics
Grandmother's Ambrosia
Harvest Salad
Bluefish Salad
Bún -shrimp salad*
Creamy Shrimp Salad
Creole Vinaigrette Remoulade 
Ham Salad
Lean Beef and Bearnaise Potato Salad
Momma's Italian Pasta Salad
My Chicken Salad
Roasted Shrimp Salad
Seafood Bow Tie Pasta Salad
Seared Steak with Spinach and
  Hot Mushroom Dressing
Shrimp and Crab Stuffed Avocados
Southwest Steak and Arugula Tomato Salad
Spicy Grilled Shrimp Salad
Taco Salad
Roasted Chicken Salad
Vegetable
Black Eyed Pea Salad
Broccoli Salad
Buttermilk Slaw
Cauliflower Broccoli Salad
Celery Slaw
Corn and Avocado Salad
Creamy Roasted Corn Salad
Cucumber, Corn and Tomato Salad
Ensalada de Frijole - Patio Pinto Salad
Fire and Ice Tomatoes
Garden Pasta Salad
Heirloom Tomato Salad
Marinated Artichoke Remoulade Pasta Salad
Marinated Italian Salad
Marinated Vegetable Salad
My Best Coleslaw Recipe
Old Fashion Potato Salad
Potato Salad with Deviled Egg Dressing 
Roasted Corn, Jicama and Mango Salad
Sweet Corn, Tomato and Black Bean Salad
Three Bean Salad
Vidalia Corn Stuffed Tomato Salad
Warm Creole Potato Salad

Salad Dressing
Creamy
Blue Cheese with Crushed Pecans -lower calorie, low fat
Buttermilk Ranch Dressing -Lower Calorie Version
Cajun Spice Dressing
Ginger Cream for Fruit
Homemade Mayonnaise
White Remoulade
Vinaigrette
Creole Vinaigrette Remoulade;
Creole Dressing

Salsa - see also Relish
Avocado Cream Topping
Avocado Gorgonzola Salsa
*
Citrus Pepper Salsa -for grilled ribs
Easy Tomato Relish
Mango Avocado Salsa
Roasted Chiles and Corn Salsa
Roasted Garlic Salsa
Roasted Tomato Salsa
Salsa Frijoles de Olla
Tomato Salsa -for canning
Tropical Fruit Salsa
Tropical Salsa

Sauce - Topping (see also Gravy, Salad Dressing)
Alabama White BBQ Sauce -my version
Alfredo Sauce, tad lighter version
au Jus
Bacon Onion Jam - for sammies 
Barbecue Sauce for Fish
Beer BBQ Mopping Sauce
Bourbon BBQ Sauce for Pork and Ribs
Bourbon Mopping Sauce for Pork
Brisket Mopping Sauce
Bubba Sauce -Alexander's Sauce
Cajun Mayonnaise
Cajun Spice Dressing*
Classic Red Chile Sauce
Chipotle Wing Sauce
Citrus Chipotle Mopping Sauce -for ribs
Creole Mayo
Creole Mushroom Sauce with Baked Fish
Creole Remoulade
Creole Seafood Sauce
Creole Tarter Sauce
Creole Tomato Sauce
Creole Vinaigrette Remoulade&
Enchilada Sauce
Homemade Tarter Sauce
Horseradish Cream
Horseradish Sauce
Horseradish Sauce (Quick)
How to Make Gravy Like Momma
Kansas City Sauce, my style
Lemon Paprika Butter
Lemon Mushroom Sauce for Meats
Lemon Yogurt Sauce
Louis Sauce
Marchand de Vin Sauce
Mexican Chili Sauce
Mushroom Ragoo
My All-Purpose Poultry Sop -Mopping Sauce
My BBQ Rib Mopping Sauce
My Enchilada Red Sauce
Parsley Cream Sauce*
Pepper Sauce for Meats
Plum BBQ Sauce and Glaze
Ravigote Sauce - for seafoods and white meats 
Red Chile Sauce for Enchiladas
Red Creole Sauce
Roasted Garlic Sauce
Roasted Red Pepper Sauce
Shrimp Bearnaise
Shrimp Butter Spread
Sticky-Sweet Rib Glaze
Tabasco Cocktail Sauce*
Taco Sauce
Tawny Port Mushroom Ragoo
Tomato Meat Sauce for Pasta
Yellow Curry Paste
Western Sauce -for meats, beans, enchiladas,
rellenos, and tamales

White Remoulade Sauce

Sausage -see also Pork
Cajun Pastalaya
Chicken and Cajun Sausage Gumbo
Chicken and Sausage Jambalaya
Chipotle Chorizo Chili
El Dorado Tostada Stacks
Pizza Top Casserole
Sausage and Pecan Dressing 
Sausage, Onion and Mushroom Pizza
Sweet Sausage with Squash Pasta Bake
Tomato Meat Sauce for Pasta

Seafood- see also Crab, Crawfish, Fish, Oyster, Shrimp,
7-Up Batter for Seafood and Vegetables
Baja Mexican Fish Tacos
Lobster and Shrimp fra Diablo 
Paneed Flounder with Shrimp, Crabclaws and Vegetables 
Seafood Artichoke Bake
Seafood Boil Bag
Seafood Bow Tie Pasta Salad*
Seafood Fry Mix Coating
Seafood Stuffed Jalapenos
Shrimp Butter Spread
Sweet Bay Scallops with Vegetables

Seasonings - see also Marinades
7-Up Batter for Seafood and Vegetables
All-Around BBQ Dry Rub
Ancho Chile Rub
Bay Seasoning Blend
BBQ Bourbon Rib and Pork Rub
BBQ Rub for all Pork
BBQ Rub for Texan Brisket
Blackened Cajun Seasoning Mix
Browned Flour for Roux and gravy, how to make
Chili Rub for Steaks
Creole Spice Mix
Delta Dust -seasoning rub for just about everything
Delta Marinade -for pork, duck, turkey, quail
Drick's Butcher's Rub -for poultry, pork and beef

Dry Rub for Chipotle Citrus Ribs
Dry Rub Seasoning for Fish
Herbes de Provence Rub
Kabob Seasoning Mix
Kansas City Rub 
Manale Spice for BBQ shrimp and grilling
Mexican Seasoning Blend
Mexican Seasoning Mix
My All-Purpose Rub for Poultry
My BBQ Rib Rub
My Best Tasting Croûtons
My Steak Rub
Seafood Boil Bag
Southern Seasoning Home Blend
Spicy Brown Sugar and Honey Paste for Roast
Sugar Rub for Steaks
Summer Pork Rub
Taco Seasoning Mix
The Colors and Types of Roux
The Making of a Good Roux

Shrimp
24 hr Pickled Shrimp
Alabama Wild Shrimp with Chipotle Sauce
Baja Mexican Fish Tacos
Bayou Stuffed Shrimp
Bún -shrimp salad*
Beer Batter For Shrimp and Seafood
Cajun Heat Shrimp Skewers
Cajun Shrimp Pie
Cajun Pastalaya
Cammie Maumenee's Mother's Easy BBQ Shrimp*
Caribbean Curry Shrimp
Cheese and Corn Grits with Spicy Shrimp
Crab and Shrimp Stuffed Jalapeños
Cream of Crab and Shrimp Soup
Creamy Shrimp Salad
Creole Vinaigrette Remoulade
Curried Shrimp in Coconut Milk
Dauphin Island Casserole
Dauphin Island Shrimp Salad
Fried Cornmeal Battered Bayou Shrimp
Easy Shrimp and Spring Vegetables
Easy Shrimp Pie  

Fried Cornmeal Battered Bayou Shrimp
Fried Green Tomatoes with Shrimp Remoulade
Garlic Shrimp
Garlic Shrimp in Sherry Butter
Garlic Shrimp Sizzle
Grilled Shrimp with Gingered Pineapple
Grilled Shrimp with Gulf Coast Flavors
Gulf Coast Garlic Shrimp Linguine 

Gulf Shrimp Pilau
Hangover Shrimp
How to tell when shrimp are fresh
Huachinango a la parrilla -Grilled Red Snapper
Isabel's Shrimp Boats
Kung Pao Shrimp
Lemon Shrimp -Grilled
Lobster and Shrimp fra Diablo
Marinades for Shrimp
Marinated Shrimp and Mushrooms
Marinated Tropical Shrimp
Mexican Grilled Shrimp Skewers
Mobile's Shrimp and Grits
My Version of Pascal's Manale BBQ Shrimp
Pan Fried Shrimp with Roasted Garlic Sauce
Pasta with Creamy Seafood Sauce
Pickled Shrimp -canning method
Sautéed Shrimp in Green Chile Tequila Sauce
Sautéed Shrimp with Lemon Sauce*
Savory Shrimp with Mushrooms and Bell Peppers
Seafood Artichoke Bake
Shrimp and Crab Stuffed Avocados
Shrimp and Potato Stew
Shrimp a la Creole
Shrimp Beer Boil
Shrimp Butter Spread
Shrimp in Beer Butter Sauce
Shrimp Gumbo with Okra 

Shrimp Pie
Shrimp Puffs
Shrimp Ratatouille
Shrimp Spaghetti
Skillet Shrimp and Sausage
Southern Fried Shrimp
Spicy Sautéed Shrimp with Vegetables and Creole Sauce
Tangy Baked Shrimp
Tipsy Shrimp and Grits
Yucatan Style Seafood Ceviche

Snacks
Boiled Peanuts
Cheddar and Pecan Wafers
Church St. Scrabble -chex snack mix 
Sweet and Zesty Snack Mix

Soup- Chili, Chowder, Stew, etc
Avocado Soup
Avocado Velvet
Beef and Pork Roasted Tomato Chili
Beer Broccoli Cheese Soup
Bodacious Turkey Bone Soup 
Camp Stew
Chicken and Dumplings - 2 ways
Chicken Soup for Sick Folks
Chicken Soup with Egg Noodles
Chicken or Turkey Tortilla Soup
Chili Poblano Cream Soup
Chipotle Chorizo Chili
Classic Creole Turtle Soup
Cream of Potato with Garlic and Nutmeg
Creamy Chicken Noodle Vegetable Soup
Creamy Queso Soup
Entirely Adequate Chili*
Gazpacho Andaluz
Ham-bone Soup
Homemade Noodles for Soup and Dumplings
Honest to Goodness Chili
Irish Immigrant Stew 
Making a Good Roux
Mole de Olla -Beef Stew in a Pot
Mexican Chicken Soup

Monterey Jack Cheese Soup*
Oyster and Absinthe Dome
Provencal Fish Soup
Real Deal White Chicken Chili
Rich Beef Stock

River Bisque
Roasted Vegetable Taco Soup with Meatballs

Sausage and Bean Medley
Sopa de Albondigas -Spanish Meatball Soup
Spanish Style Bean Soup
Taste of Spring Potato Chowder
Vegetable Soup with Beef Shank Stock

Velvet Fish Soup
Wragg (Chicken Vegetable) Soup
White Bean and Roasted Chicken Chili
White Lima Bean Soup from Ham-Bone Stock
Wild Game Stew

Turkey
Bodacious Turkey Bone Soup 
Moist and Tender Roasted Turkey Breast
Orange Brined Smoked Turkey Breast
Roasted Citrus Turkey Breast 
Turkey Bone Gumbo
Turkey Jambalaya
Turkey Stock

Vegetables


Creamy Limas and Beans
Creole Lima Beans
Fresh Green Bean Garden Toss
Fresh Green Beans and New Potatoes
Fresh Green Beans with Mushrooms
Fresh Green Beans, Seasoned
Frijoles Charros-Ranch Style Beans
Frijoles de Olla Salsa
Green Beans, Herbs and Tomatoes
Healthy Green Beans and Carrots
Layered Tortillas and Pinto Beans
Lima Bean and Mushroom Casserole
Oven Baked Green Beans
Marinated Vegetable Salad
My Original Green Bean Casserole-Revisited
Ranch Style Texas Beans
Red Beans and Rice, the Real Deal
Red Beans and Rice with Sausage
Refried Beans Southern Style Mexican Beans 
Roasted Green Geans and Vidalias with Apple Reduction
Southern Red Beans, Sausage and Rice
Southern Baked Beans with Bacon Onion Jam
Southern Succotash
Spanish Style Baked Beans
Speckle Butter Beans -Country Style 
Speckled Butter Beans
Sweet Citrus Bacon Wrapped Green Beans
Stock for cooking Beans and Peas
Tangy Green Bean Mushroom Casserole
Western Pinto Beans
White Lima Bean Soup
Broccoli
Vegetables with Rosemary Butter
Cabbage
Creamy Cabbage and Cheese Casserole
Creole Fried Cabbage
Carrot
Healthy Green Beans and Carrots
Cauliflower
Calico Pickled Salad
Easy Cauliflower au Gratin
Roasted Cauliflower
Corn
Corn Loaf
Corn Souffle -pudding
Country Corn Casserole
Country Creamed Corn
Creamy Roasted Corn Salad
Creole Okra, Corn and Tomatoes
Cucumber, Corn and Tomato Salad
Fresh Basil Scalloped Corn
Fresh Corn and Tomato Pie
Fresh Sweet Corn Pie
Fried Sweet Corn
Grits Casserole and Fried Cakes
How to keep fresh corn tasting fresh
Southern Succotash
Types of sweet corn
Yellow Squash Boats with Green Tomato and Corn
Vidalia Corn Stuffed Tomato Salad
Eggplant
Eggplant Custard
Eggplant Steaks with 'I' Sauce
Greens
Grits and Greens Soufflé
Smothered Collard Greens
Southern Collards and Greens with Dodger Dumplings
Southern Collards with Beans
Turnips with 'Pot-Likker'
Willie's Collards and Greens
Mirliton 
Stuffed Mirlitons
Mushroom
Oven Mushroom Brown Rice
Tangy Green Bean Mushroom Casserole
Okra
Buttermilk Fried Okra
Creole Okra, Corn and Tomatoes
Sauterne Boiled Okra
Southern Succotash
Onion
Country Onion Rings
Easy Caramelized Onions
Onion Garlic Jam
Vidalia Corn Stuffed Tomato Salad
Vidalia Onion, Grilled Whole
Vidalia Onion Pie
Peas
Butter Peas
Fresh Field Peas - Southern Varieties
Hoppin' John - Black Eyed Peas
Lady Peas
Potato
Bourbon Grilled Sweet Potatoes
Buttery New Potatoes with Parsley
Cheddar Cheese Potato Casserole
Cream of Potato with Garlic and Nutmeg
Creole Potato Salad
Crunchy Topped Sweet Potatoes with Orange
Fluffy Potato Casserole
Grandiose Potato Roast
Haggerty
Hashbrown Potato Casserole
Lyonnaise Potatoes
Mexican Hash Browns 
Mommas Lumpy Mashed Potatoes
Mustard Seed Potato Puree
New Potatoes with Onion Garlic Jam
New Yellow Potatoes with Herb Butter
Potato, Cheese and Onion Casserole
Simply the best Oven Fries
Taste of Spring Potato Chowder
Tomato Potato Bacon Gratin
Tuna Potato Puffs
Twice Baked Stuffed Potato Casserole
Twice Baked, Whipped Potatoes
Pumpkin
Gratin of Pumpkin with Garlic
Rutabaga
Seasoned Rutabagas, Southern Style
Southern Style Roasted Rutabagas
Spinach
Green Rice Spinach Artichoke Casserole
Helluva Spinach Casserole
Tomato and Spinach Pie
Sauteed Spinach
Squash
Cheesy Squash Casserole
Momma's Squash Casserole
Roasted Squash and Andouille Dressing
Squash and Tomato Tian
Squash and Tomato Wonder
Squash Soufflé
Yellow Squash and Zucchini Casserole
Yellow Squash Boats with Green Tomato and Corn
Yellow Squash Creole Casserole
Oven Baked Zucchini Spears 
Tomato
Creole Okra, Corn and Tomatoes
Cucumber, Corn and Tomato Salad
Fire and Ice Tomatoes
Fresh Corn and Tomato Pie
Fried Green Tomatoes with Shrimp Remoulade
Southern Succotash
Squash and Tomato Tian
Squash and Tomato Wonder
Tomato and Spinach Pie
Tomato Bread Pudding
Tomato Gratin
Tomato Pie
Tomato Potato Bacon Gratin
Tomates à la Japonaise*
Yellow Squash Boats with Green Tomato and Corn
Vidalia Corn Stuffed Tomato Salad

Wild Game
Baked Quail with Wine
Cajun Alligator (or Chicken) Croquettes
Cajun Duck and Sausage Gumbo
Classic Creole Turtle Soup

Old Fashion 2-Meat Chili
Sherried Quail  
Wild Game Stew