My New Best Roasted Chicken

Call me crazy...

Okay, so I've been through this phase where I've roasted chickens laying totally 'flat-out' on a pan and I swore I would never attempt to change. It's true, flatten birds roasted this way are simple to cook, are most evenly cooked and when marinated in a buttermilk yogurt brine beforehand, are totally full of flavor and always come out tender. Then I went through another phase of an engaging idea of sort, a foolproof way to roast a whole chicken with the most marvelous lemon flavor that is still tops on my list. Of course, there was that other way, the time I roasted 2 birds in the slow cooker, ... yes, I did and they too were delicious.

So why on earth would I want to try another method, risk failure or better yet, improve my chances of making a favorite Sunday dinner? I'm a food blogger and a recipe writer, plus the fact that I enjoy eating helps immensely. Now I cannot take all the credit for this recipe as with the many ways roasting a chicken, this method is favored by many and the list of ingredients are on many cookbook pages as well. Still, I think the combination of flavors is somewhat unique and the cooking method is right on, at least for the coming Sundays until I get another idea. Enjoy!

No Yeast Cloverleaf Rolls

 New meaning to

Quick Breads

Thumbing through a magazine, Esquire of all places, I came across a recipe for easy rolls simply called 'Meltaway Rolls' and reading through the ingredients I remember I had a very similar recipe in my family's file. I imagine the recipe in file dates way back in time, probably from a newspaper or magazine too. It uses no yeast and makes a biscuity buttery roll that I remember being outstanding.

The meltaway roll recipe uses a biscuit mix whereas the one saved from Momma's kitchen uses flour and lots more butter. The one ingredient both have in common is the use of sour cream.

This is a very easy recipe, requires no rising time and can be made in less than 45 minutes, with quick hands. It takes me about an hour total including cooking time.

Big Mama's Creole Meatballs in Red Gravy

Ida Claire, you still amaze us....

Every time I come across a recipe from our beloved Aunt Ida, I know it is a good one. She has yet to let us down, even though many folks have forgotten of her, bless her heart. So when I came across this recipe a while back found in Aunt Ida's notes, I knew that if she loved it, we would adore it too.

Now unfortunately, I do not know anyone in our family referred to as Big Mama although there is something familiar about the name in association with my Grandmother Zeigler's side of the family. As I recall, many times we passed a beautiful, white house out in the country on the way to Sherling's Lake and it seems that was 'Big Mama's house' or where it once stood, or something another. But Aunt Ida did not know my Grandmother and she was not from my hometown so I know this is not a recipe from rural Alabama and because of the Creole, Italian along with the Southern ingredients, it must be from the Gulf Coast area or from a port city in the south. That would make much more sense in knowing Big Mama was either family or a friend of Aunt Ida.

The recipe dapples far enough into Italian influences to be considered Italian but like so many of my favorite offerings, this recipe has just enough charm of Creole and southern flavorings to make it a classic standard in our house. In fact, this is one I am adopting and will repeat many times. Thank your Aunt Ida and Big Mama who ever you are.

Mobile Mardi Gras, behind the scenes...

Jester prop

Thanks Julia,

for allowing me to share these pics of just a few of the wonderful, brilliantly staged events you and Ron have created this year. Some folks say you have to be crazy to be in the business we are in but after seeing these snapshots of jobs, the long hours you put into it pays off so rewarding. Well done Julia, and the rest of the gang too.

I do not know how many events your crew has covered since carnival season started back in November; 40, 50, 60? But just a couple of more days before it's all over and then you get to rest . . . yeah right. you see, Julia's getting married next month so I know there will be no rest.

In the mean time, thanks again guys. I thoroughly enjoyed seeing all of the pics from this year. For the folks outside of Mobile, Julia and gang handles the Special Events side of our company and executes all aspects of parties, dances and Mardi Gras balls.

Here are just a few pics from this season:

underwater stage

Mardi Gras Parade Pic's

 

Greetings from 

Mobile AL

For those of you requesting more of what's going-on ... here are a few pics from the first few weeks of parades.

Only 10 more days to go and 26 parades!

Krewe de la Dauphine

Island Mystics

Mobile Mardi Gras Museum

Mardi Gras  Fun Facts

The Mobile Carnival Museum highlights the history of Mardi Gras in its true birthplace - Mobile Alabama.

Mardi Gras in Mobile has been described as being the largest, family-orientated street party celebration in America. Young and old look forward to claiming their spot on the street, and waiting patiently for the colorful, paper mache’ floats to make their way down the streets of Mobile. It is a celebration staged by the people, for the people. Thousands line the streets for each parade hoping to catch moon pies, beads, themed cups and stuffed animals, among other things.

Now when you have a little time on your hands, in between parades, there is no better place to spend it than our Carnival Museum. The museum offers 14 gallery rooms, a pictorial hallway, theater, den (social gathering area) and gift shop. In addition, the home is registered as a historic building and affords visitors the opportunity to enjoy detailed crown molding, pine floors and exquisite chandeliers.

Favorite Root Vegetables

rutabagas with stewed squash, butterbean and speckled bean medley

Winter in the South...

.. means cool climate vegetables like collards, turnips and a few other cooler weather leafy greens enjoy a growing season of five or six months. We grow turnips for the vegetation, not the root that most folks think of when scanning across the vegetable bins at the market. Sure, we eat them too, but it ain't our favorite part of the plant. Most root crops are imported to our area. Now, we do grow new potatoes, sweet taters, horseradish, garlic, onions, even peanuts and soybeans (yes, it's a storehouse of energy in a shell) and we can in good conditions grow the likes of carrots, radishes, beets, parsnip, salsify and Irish taters too.

The best time to cook any vegetable is during it's peek season and with the root crops, that means early in the season when the roots are still young and sweet.Roasting is a great way to bring about the natural sweetness of root crops. I guess my favorite is rutabagas and the roasted version I do sometimes is about as good as I know, unless

Warm Creole Potato Salad

Happy Mardi Gras Y'all...

I know Mardi Gras is a couple weeks away but folks, I'm a plum heels over head, up to my armpits and neck, right slap in the middle of our busiest part of the year - it's winding down the Carnival Season here in Mobile. Carnival season starts in November with the announcement of the the season's Debutantes and from then on, it's a full gallop to the finish line. Not that I am comparing these young ladies to fillies whatsoever, but I don't know how they maintain their stamina. Week after week, day after day with some going to two or more  social gatherings, parties and soirees within an evening. Grand, regal events where Mobile's finest of royalty gather within the season to down millions of glasses of who knows what along with plates and dishes of lots of good food to eat. Now I am not in the social crowd mind you, but I do deal in business and enjoy observing from the outside looking in... the fact that at the end of my work day as the parting is just starting, I get to walk away is fine with me.

So with that I give you a few photos of a delightful, very flavorful potato salad we enjoy that is really great all season but so darn good with the heavy pre-lenten foods of Mardi Gras.