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.

August 30, 2011

Fried Cornmeal Battered Bayou Shrimp

Author

The Gulf's good blessings...

There are so many good ways to cook shrimp, but one of my favorite ways is using an old tried and true recipe and doing what many of us are trying so hard not to do - eating fried foods. Somehow though, every once in a blue moon ya just gotta treat yourself to the flavors of foods like this one, so simple and rustic yet comes about with a balanced complexity from the seasoned batter beautifully adhered to the marinated beer spiced shrimp.

Now when it comes to frying seafood, oh-my-goodness, there are so many good recipes and methods and it really comes down to what kind of mood you are in or what your tastebuds are calling out, ya know what I mean?

August 27, 2011

Welcome to Tailgating and Game Day Week 1, Chicken Fried White BBQ Sandwiches

Author

Week 1 Submission ends midnight Monday, Aug 29th 
Voting Starts Aug 30th
Suit up, it's time to start playing...

Today starts another series of football fun kinda like I did a couple of years ago where many of you jumped in and shared recipes. Of course, with time things change, so this year you can link in your recipes to share all the foods, snacks and drinks we like on game day. Find recipes from fellow football fans that know how to do some serious tailgating and serve up the best football party grub.

Plus, you might just score a game win. The more recipes you enter and the more comments you make on certain sites can better your chances for the Grand Prize. The strategy is simple; just spread the word of each Tailgating and Game Week on featured sites and follow through on other insider tips ... the playbook to earn extra points is revealed below the links.


Tailgating and Game Day Week

Here is a version of a cold chicken sandwich we just love in Alabama. Now the easiest way to enjoy this is to mix up the incredible sauce, an easy rendition of what some folks call North Alabama BBQ Sauce, grab up a box of chicken tenders and a bag of dinner rolls before heading out to the ballgame. Dip the strips in the sauce and make yourself a sammie. But iffin' you want the real deal, ya gotta follow through on the right technique - finger lickin' fried chicken. And I'm not talking store-bought, not here.

Before Mobile's own college football team, the undefeated Jaguars of University of South Alabama, take to the field, local folks know how to do some serious tailgating. Why, I would say that is why many attend, to eat, drink, socialize and then watch a good football game. Here is what I will be serving, all prepared before hand and iced down in a cooler, perfect for a warm evening game.

This chicken recipe is based on a batter I use for frying chicken, one we call Devil's Chicken, 'cause it carries a little heat but it goes so nicely with the cool white sauce. Start the marinating about 8 to 10 hours before cooking. Enjoy!

Chicken Fried White BBQ Sandwiches
makes about 6 full size subs or a dozen ones like I'm serving

Thinly sliced chicken breast cutlets, about 3 pounds, pounded
Vegetable oil
Alabama BBQ Sauce, below
Pistolettes,  hoagies, or finger rolls
Lettuce leaves, tomato slices, red onion rings
chicken in marinade

marinade:
2 cups buttermilk
2 tablespoons Creole Mustard
1 tablespoon onion powder
1 teaspoon sea salt
1 teaspoons dry mustard powder
1 teaspoons cayenne
1 teaspoons black pepper

coating:
2 cups all purpose flour
1 tablespoon baking powder
1 tablespoon garlic powder
1 tablespoon onion powder
1 teaspoon sea salt
1 teaspoon dry mustard powder
2 teaspoons cayenne
1 teaspoon black pepper

In a resealable plastic bag, mix the marinade ingredients together and place in the cutlets one at a time coating each well. Seal removing much of the air and refrigerate for 6 to 8 hours. Turn the bag often.

Mix the coating ingredients together and place half in a large sided pan, I use a large jelly roll pan. Place the cutlets leaving as much buttermilk marinade on as possible and lay on the coating. Sprinkle with the remaining coating and Let set for an hour to absorb as much coating as possible.

Heat about 1 1/2 inch of oil in a heavy skillet to 350 degrees F. Add two or three cutlets at a time, do not overcrowd, and cook 3 to 4 minutes. Turn cutlet over and cook about 3 minutes until crust is nice and brown. Remove to paper lined pan to drain. Continue cooking cutlets.

Let chicken reach room temperature and refrigerate. I like to assemble sandwiches using lettuce, onion if desired in between buns of choice adding the tomatoes and BBQ sauce to the sandwiches right before serving.

Alabama White BBQ Sauce
Quick, easy ~ A great barbecue sauce that is just delicious with barbecued and grilled chicken

1 cup mayonnaise
1/4 cup white vinegar
1 teaspoon lemon juice
1 teaspoon Worcestershire
1 teaspoon horseradish
1 teaspoon sugar
1 teaspoon black pepper
1 teaspoon salt

Mix all together, place is a squeezable bottle if portable, chill and store in the refrigerator. Serve on sandwiches, with barbecue and grilled foods.


NOW it's time to share your recipes:
Make sure you use the URL for the actual post and not to your blog so folks can score what you’re sharing. Link any game-day related food or beverage recipe – no other advertisements or coupon offers. Voting limited to participants with link-backs only.

Blog HOP
get the InLinkz code

Game Week 1 Starts Aug 27th 2012 - ends midnight, Friday, Sep 2nd
Week 1 Submission ends midnight Monday, Aug 29th - Voting Starts Aug 30th
Do not Vote for my recipes - that would be poor strategy.

Series BUTTON:





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Here's a reprint from yesterday's post, just in case you need a few plays:

Foods for Football Friendly Folks
Beverages too ~ don't forget
the ol' college hunch-punch recipe...

Join in and share your favorite recipes for all your game day foods whether you're tailgating near a stadium or in the comfort of your home. Every Saturday I will share one of mine and hope you tag along with me during the next week until game day. Just link in at the bottom of each week’s Tailgating and Game Week post. Visit back during the same game week and cast your VOTE for your favorite recipe. You can vote on 10 different recipes during this first week, but more than one vote from the same URL per recipe will be rejected. After all 10 votes, you can see the results. Next week, voting parameters may change.

15 WINNERS
SCORE – Each recipe link you summit enters you into a drawing held at the end of the season for the Grand Prize, the Championship Bowl, filled with spices, delectable mixes and southern goodness and an autographed copy of my cookbook, Grits to Guacamole. Giveaway takes place the week of January 2nd, 2012, right in time for the BSC Championship Game in New Orleans LA. Selection by InLinkz. Drawing open to anyone with a mailable address in all cities, townships, countries that USPS serves. In the event of non-service, a draw-down will occur.

WIN - There is a prize each week too. The recipe submitter with the most votes tallied by InLinkz is the weekly winner and will receive an e-book copy of my newest publication, Best of Drick’s Kitchen featuring top 10 recipes in four categories – 40 recipes in all including recipes with unposted comments and tips. Available early 2012.
14 available winners beginning August 30th and ending the week of Nov 28th with the SEC Championship Game in Atlanta Ga.

EXTRA POINTS
(FINE PRINT) Score more points on various plays:
Follow me on Blogger, Twitter, Facebook, StumbleUpon, delicious, Digg, eRecipeCards and CookEatShare, or make a comment, just be sure to use my name, DRICK somewhere in your message. The more my name (DRICK) links to your URL, and the top stats I recieve each week gets a wild-card play (top 3 winners each week) toward the Grand Prize.
Earn valuable points by summiting your recipe on my CES group 'Football Groupies and Tailgate Huggers'.
Tweet your recipe link to #gamedayweek, become a gamedayweek twub member and make a comment.
Share your recipe or link on your Foodblogs, Google+, Facebook, Twitter, CookEatShare, StumbleUpon, Digg sites ... just make sure DRICK and the weekly Tailgating and Game Week post link appears somewhere in the text. I will be tracking your efforts using traffic and tag counters from HiStats.com, Google Analytical and other tracking monitors. Hey, I'm giving you the home advantage here.
Submission of recipes for week 1 starts August 27th. Each week's play starts on Saturday and ends midnight the following Friday, Central Time. Voting starts on the following Tuesday from the start of each game week. Just see below each Game Week post for clarification.
Your extra efforts can take you into overtime with points toward the wild card play which puts you into the top winning circle for the Grand Prize drawing.

Grand Prize - Championship Bowl overfilled with many of my favorites: spice mixes and rubs, Alabama seasonings and local Creole and Cajun food related items. Over $150 smackaroos worth of planned goodies. Cajun Country Mardi Gras Dip, Slap Your Mama Spice White Pepper Blend, Zatarain's Fish Fry Meal, Mexene Chile Powder Seasoning, Zatarains's Creole Seasoning, Louisiana Crawfish-Shrimp-Crab Boil, Everglades Breader, Cajun Land Jambalaya Mix, Arnett's Stone Ground White Corn Meal, Deep South Bay Leaves, Gumbo File, Liquid Hickory Smoke, Alaga Cane Syrup, plus much more including the large snack bowl and my signed cookbook, Grits to Guacamole.


Linked to:
Potluck Friday @ EKat's Kitchen

August 26, 2011

Get Ready for Tailgating & Game Week

Author


Game Week Play Book

This is another series of football fun kinda like I did a couple of years ago where many of you jumped in and shared recipes. Of course, with time things change, so this year you can link in your recipes to share all the foods, snacks and drinks we like on game day. Find recipes from fellow football fans that know how to do some serious tailgating and serve up the best football party grub.

Plus, you might just score a game win. The more recipes you enter and the more comments you make on certain sites can better your chances for the Grand Prize. The strategy is simple; just spread the word of each Tailgating and Game Week on featured sites and follow through on other insider tips ... the playbook to earn extra points is revealed below. First, let's get to the game.


August 24, 2011

Foolproof Engagement Chicken

Author

Glamorous Annie Bell...

Of all the baked and roasted lemon chicken recipes I remember throughout my life, one of my fondest came from grandmother’s cook and it has taken me a long time to remember exactly why. Roasting whole chicken, as I know it, means fiddling with it constantly, basting several times, turning and flipping to even out the browning process and a diligent watch in keeping the breast meat moist while the thigh cooks done. Annie Bell, who I could write a book about, was a real character, always wearing her wig slightly crooked and always full of tomfoolery, doing nonsense pranks all the time, but when it came time to cook chicken, she was no fool. I remember her cooking a whole bird in a heavy cast iron skillet, maybe a shallow Dutch oven without the lid, and it being the best roasted chicken ever…you understand what I’m saying? Now, that’s a pretty strong statement and I’ll explain.

August 22, 2011

Crab Claw Bordelaise

Author


Fingers or Claws?
the only thing that matters is the taste...

The dish today has been wandering around in my head for some time now. Why, I’ve mentioned it to so many of you, I hope you are not tired of me yapping about it. Gwen, you are always on the road taking your readers at Bunkycooks along for interesting road trips. I am glad you are heading back to NOLA soon, I hope you try the Bourbon House’s version of this dish, that is the one that kinda got me kick-started in wanting to make this. Homer and everyone at work, thank you for my endless going-ons, I appreciate ya’ll nodding your heads every once in a while. But most importantly, special thanks to my good friend, Cajun Chef Ryan, who is always there to help and follow up with correct procedures and his knowledgeable wisdom of great southern cookery.

August 19, 2011

Ground Beef Tacos

Author

Update on my
Taco Seasoning Mix

Well folks, I think I have finally settled on the ingredients I've been working on for a few years in making a taco seasoning mix. Some folks would say I am crazy, why make your own, why the extra expense especially when you can get a pack for less than a dollar. Well, there you go, you get what you pay for my friends and until I really starting tinkering with this one, I thought the best one out there came in a yellow package, still do as for store bought. But this is the one going down as my recipe.

A few of you wanted an update when I thought I got it right so here it is. I first published a version last October for Taco Salad and have since revised that recipe too. This time, I am using it to make another favorite. Here is the recipe on how I prepare the meat sauce for tacos, a little different from before. Now if you use anything other than extra lean beef, cook the beef first and drain off the fat, otherwise follow the recipe for some of the best taco meat I know made from ground beef. Enjoy!

August 17, 2011

Lady Peas ~ Summer's Delicacy

Author

You can call these a winner...

We southerners are peculiar about our peas. Some like the hearty, dark-meat types like the black-eyes, crowders, purple hulls and pink-eyes which makes the best darken broth; others cherish pale lady creams, zipper peas (also known as white crowders) and butter peas which yields light broths.

Lady Peas are my very favorite summer delicacy and they are only available for a short time during the summer and you can only get ‘em here in the South. Some folks refer to these as cream peas 'cause when cooked, that's exactly what you taste, pure creaminess. These old-fashion heritage peas are smaller, sweeter and a lot more tender than most peas.

August 15, 2011

Beef Teriyaki Tenderloins

Author

 Mock this...

You may have overlooked a well-kept secret. Several years ago, the National Cattleman's Beef Association developed, well actually came up with a name, the portion of this shoulder cut from the chuck area.  Beef Shoulder Filet or Petite Tender Cut, however you call it, is a tender and very inexpensive cut of meat. Because it works well with marinades and cooks so tender, mock tenderloin could well be another name, and the best part, this costs about eight-dollars verses about twenty-eight for the real Châteaubriand.

Taking a cue from Cook's Illustrated and doing a reversal, this is one of my favorite ways to serve tenderloin or in this case, mock. Heck, it is a better cooking method for sure and my marinade is just so darn tasty with beef, at least we think so.

August 12, 2011

Piquant Creole Asparagus

Author

Tiny is good...

Imagine the day, long ago before the early 1800's, when these green shoots appeared in southern markets and Creole cooks held them in awe, some toying with the idea as these being oversize fern fronds, or even sparrow's grass as some referred to it. A delicacy only the wealthy could afford, some feared these spears as the berries are very poisonous. In the finer restaurants, folks ordered Pointes d'Asperges au Beurre, or as we would say, asparagus tips in butter... and probably hawked full dinner courses upwards of a three Liberty head double eagle, one of New Orleans Mint's better coins.

I spotted these spears in a market and grab a bunch knowing all along what I was gonna do. It's unusual to see these pretties this small during late summer, I saw these babies were from Peru and that's just fine with me. This is a side dish we enjoy very early in the spring or when the shoots are small and slender, meaning extraordinarily tender. Other times of the year we slice the shoots in quarter-inch thick slices horizontally the whole length of the spear. Quick cooking is the key which is why I like to steam them but a quick boil will do just fine.

August 10, 2011

Chicken Mushroom Bordelaise

Author

Blond Headed Stepchild
Southern Cooking Class 101

Bordelaise is one of the classic French sauces named of course from the Bordeaux wine region. Made with dry red wine, its characteristics are the brownish demi-glaze made rich from bone marrow, butter, shallots and seasoned perfectly with garlic and thyme.

The Bordelaise we enjoy in our southern region is nothing what-so-ever like the classic French. Basically a compounded butter sauce of garlic and thyme, sometimes parsley, a step-child so to speak, still we call it a Bordelaise. Why? I haven't a clue yet some say it is a bastardize version. Then there is the Creole version made from both worlds combining red wine, bone marrow, garlic and parsley with the French mother sauce Espagnole. I cannot repeat in print this one's name.

August 8, 2011

Grilled Cajun Chicken Po-boys with Comeback Sauce

Author

Cultural Classics

The po-boy is another southern classic food icon born out of generosity and comes from New Orleans. There are so many wonderful foods from all over the south, many from here in Mobile but of late, I have been obsessed with the foods from the Big Easy. This one however, blends a trio of things I like from the south: Grilled chicken marinaded in Cajun spices, Mobile’s Comeback Sauce and New Orleans Po-boys.

Martin Bros in the French Quarter, 1920's
streetcar burning on Canal St, 1929
First, a little history of the poor boy sandwich for those interested. Bennie and Clovis Martin left their Raceland, Louisiana, home in the Acadiana region in the mid-1910s for New Orleans.

August 5, 2011

My Version of Pascal's Manale BBQ Shrimp

Author

served as an appetizer
Will the real Pascal recipe please stand out...

For as long as I can remember enjoying barbequed shrimp I have, like most folks, been confused on the real Pascal's Manale recipe. The more I research it, the more confuse I become as it seems everyone including those who work there are very rigid in their opinions on the correct method and the right ingredients. Many won't say and those who do talk babble endless about what amounts to much about nothing.

Now for those of you not familiar with BBQ shrimp, it has nothing to do what so ever with barbeque as you know it. That's just a misnomer that somehow stuck. Pascale's Manale is the oldest Italian restaurant still in operation in New Orleans, uptown area on Napoleon Ave, opened in 1913

August 3, 2011

Shrimp Butter Spread

Author

Let see Forrest,

You can use this on: crackers, bread slices, toast points, pita chips, bagel chips, canapes, cucumber slices, radish rings, celery sticks, fried green tomato wheels, fish and grits, soft shell crab sandwiches, sushi rolls, Thai rolls, Vietnamese rolls, summer rolls, crab claws, catfish fingers, fish sticks, squid rings, steak oscar, tomato wheels, tomato bacon wraps, bacon wrapped jalapeños, mini seafood shells, oyster loaf, crawfish loaf, crab balls, boudin balls, lobster burgers, fish tacos, seafood kabobs, grilled portobellas, chipotle corn cakes, grilled salmon, smoked salmon, salmon waffles, seared candied scallops, garlic mussels, coconut shrimp, crab stuffed shrimp, fried shrimp, boiled shrimp, pickled shrimp, shrimp cocktail, Cajun shrimp, shrimp shooters, shrimp skewers . . . okay, that's enough, I'm tired now...

Enjoy!