Southern Alabama Specialties

Recipes and folklore from the Gulf Coast. Like this favorte recipe, Garlic Shrimp Linguine, gets a nod from Creole cookery and blends new and old world flavors in making one fine dinner.

Grilling Year-round on the Gulf Coast

Life is good on the Gulf Coast as you'll find folks grilling and barbecuing all types of fine foods. Burgers, dogs, steaks, wings, ribs, pork, chicken, beef, seafood, gator, heck ... if it lives around here, we eat it!

Cake Making in the South

A real classic ~ Lemon Pound Cake with Citrus Glaze.

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.

November 29, 2011

Banana Crumb Pudding Cake with Caramel Sauce

Out of this world...

Every holiday, and I mean just about every one on the calender, is a celebration for a certain dessert that might mean very little to some folks, but around my house, if it's not made, we are in trouble. I'm talking about Mary's Banana Pudding. Like I said, no matter the season, no matter the holiday, it's either on the dessert table or made to take to some other household. And like I said, if we don't we're in trouble. It's a cold, creamy custard type with ripe bananas and wafers suspended in the vanilla pudding base creating bliss with each mouthful. Sounds pretty good doesn't it but then there's the underlying tartness of sour cream that makes it shine above all other puddings if you ask me.

Now I have on many occasions had a bowl of hot banana pudding, some with mile-high meringue, some with dollops of whipped cream or off-the-charts ice creams and even one with a caramel bourbon sauce. Let me be clear when I say, I don't like hot banana pudding no matter how much you fancy it up.

This is about as close to a warm banana pudding dessert I declare to my liking. Served warmed, the soft and moist banana cake with the rolled oats and toasted coconut is just a delightful taste sensation all by itself, but then there is the vanilla wafer crumb crunchy topping that sends this into outer space. Of course, ya know me, taking a cue from those fancy hot puddings, I added a warm caramel sauce to take it into another orbit.


Banana Crumb Pudding Cake
so moist, it taste like it's made with pudding and paired with the Caramel Sauce creates a tantalizing taste of a bread-pudding-like dessert cake

2 cup unbleached all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup rolled oats
4 ripe bananas, mashed
1 cup sugar
1 stick (1/2 cup) butter
2 large eggs
2 teaspoons vanilla extract
1 tablespoon brandy or cognac
3/4 cup buttermilk
1/2 cup flaked coconut, toasted

Crumb Topping:
1/2 stick (1/4 cup) butter
1/2 cup brown sugar
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 cup vanilla wafer crumbs
1 cup granola (with nuts and fruit is what I had on hand)
1 cup chopped walnuts or pecans, toasted

Preheat oven to 350 degrees F. Grease a 13x9-inch cake pan and put aside.

Make crumb topping by blending with a fork the butter into the sugar and spices and slowing mixing into the wafer crumbs. Stir in the granola and walnuts. I find it easily, and faster, to mix this with my hands incorporating all together uniformly. Put aside.

Mix the flour, leavening, salt and oats together in a bowl, put aside.

In a large mixing bowl, cream the sugar and butter until light and fluffy. Beat in eggs one at a time mixing well. Beat in the vanilla and cognac. Mix in order the flour, buttermilk and mashed bananas alternating in three intervals. Scrape down the sides of the bowl during the last addition. Fold in the coconut with a spatula.

Spread the batter into the prepared pan, even out with the spatula and sprinkle the crumb topping on top. Even out the topping and lightly press down a bit forcing some into the cake batter.

Bake in the oven for 35 to 40 minutes or until center tests done. (I still use a wooden skewer for the test) Remove from oven and let cool about 20 minutes before seving.

Easy Caramel Sauce
1/3 cup packed brown sugar
2 tablespoons butter, room temperature
3 tablespoons heavy whipping cream
pinch of salt
1/2 teaspoon water
1/2 teaspoon brandy or cognac

In a small heavy saucepan over medium heat, combine sugar, butter, cream and salt. Bring to a boil and cook for 1 minute.

Remove from heat and stir in the water and cognac until smooth. Serve slightly warm or at room temperature.

November 26, 2011

Last Chance - Game-Day Week 14

Week 14 Submission ends midnight Tuesday, Nov 29th
Voting Starts Nov 30th

Last Game Folks ~ Game-Day Week 14

This is the last week to enter recipes for this football contest. I want to thank all of you for entering and especially you who did so on a regular basis. The leader-board clearly shows a few of you with whopping total points and a clear lead over other contestants but of course, it still comes down to the draw-off at the beginning of the year, right in time for the BCS National Championship Game in New Orleans.

Now, congratulations to Michelle at Ms. enPlace for winning last week's contest.

OKAY fans, 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 in your best Thanksgiving recipes this week. Use the NAME of the recipe. Voting limited to participants only.

Game Week 14 Starts Nov 26th 2011 - ends midnight, Friday, Dec 2nd
Week 14 Submission ends midnight Tuesday, Nov 29th - Voting Starts Nov 30th

get the InLinkz code

This Week's Recipe from my kitchen:

Big games are on the line for regional playoffs and then it's on to the national spotlight.

I figure, ya gotta have a big ol' bowl of hearty goodness to compete with bowl games and my chili is just perfect for me.

Hope y'all like it...

Honest to Goodness Chili

this will make a big ol' pot of goodness, enough for a football crowd 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

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
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
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.

November 25, 2011

Cortlandt’s Bread Pudding

The secret's in the sauce...

Like so many of my favored recipes, this one originates from the humbled working class and makes use of scraps or stale bits of bread, a few by-products from perhaps the wealthier kitchens. Known as the poor man's pudding, this became a very special treat by simply adding a little fat, milk, sweetener along with fruit or nuts to the stale bread bits. In earlier times, the pudding mixture was housed in a sop, a hollowed out loaf of bread as a way to contain it. Today, we enjoy making this dessert in large baking dishes, even single serving ramekins and we are fortunate in being able to afford the luxuries of adding desirable ingredients. I have many times come across recipes for bread pudding with just about every baking ingredient imaginable and I must say,  I always favor the ones with true southern characteristics; but I bet that surprises no one. 

This recipe is from Cortlandt Inge, local chef and wonderful neighbor just down the street. Cortlandt has a long background of preparing for many fine restaurants in cities of NYC, Washington, Chicago, Seattle before finally returning home to jump start many here and we are glad to have him in Mobile. Inge's whiskey sauce is what gives this bread pudding its deep, rich color.
Cortlandt’s Bread Pudding
12 servings

Whiskey Sauce
1/2 pound butter
1 1/3 cups light brown sugar
1 cup heavy cream
1/4 cup whiskey
1 cup roasted, unsalted whole cashews
1/2 cup coarsely chopped pecans
1 tablespoon vanilla extract

1 tablespoon butter
1 1/2 cups milk
5 tablespoons light brown sugar
2 eggs
2 teaspoons vanilla extract
1 teaspoon ground cinnamon
Pinch of salt
1/2 cup raisins, soaked in whiskey (my addition)
1 loaf Italian bread, cut into 1-inch thick slices

2 cups chilled heavy cream
6 tablespoons brown sugar
4 teaspoons whiskey
1 teaspoon vanilla extract

First, if adding raisins, put raisins into a small bowl, cover with whiskey and let set for several hours. Strain raisins reserving the whiskey for the sauce. Measure the whiskey and add to make the 1/4 cup needed. 

For the whiskey sauce: Put butter and sugar in a medium, heavy-bottomed saucepan over medium heat. Stir mixture with a wooden spoon until butter melts, then stop stirring and continue cooking until syrup reaches 280° F on a candy thermometer, about 10 minutes. Remove pan from heat, stir in cream, whiskey, cashews, pecans, and vanilla, then set aside.

For the pudding: Preheat oven to 350° F. Butter a medium baking dish and set aside. Beat together milk, sugar, eggs, vanilla, cinnamon, and salt in a bowl. Soak bread slices in milk mixture, toss in raisins, then fit snugly in a single layer in prepared dish (you may have to squeeze slices together). Pour any remaining milk mixture over bread. Spoon two-thirds of the whiskey sauce over bread and bake until crusty and brown, 45–50 minutes.

For the whipped cream topping: Beat together heavy cream, sugar, whiskey, and vanilla in a bowl until soft peaks form. Serve bread pudding with reserved whiskey sauce and whipped cream.

November 23, 2011

Turkey Jambalaya

Turn leftover Turkey into Something Special...

Okay, there are 1 million things to do with leftover turkey.

Here is number one-million-and-one.

Debone turkey carcass for valuable meat, use any leftover slices of meat that did not get eaten or purchase smoked turkey legs (about 3 pounds) to have enough meat for the jamabalaya. You will need to precook the turkey legs.

Turkey Jambalaya
6 servings

about 3 cups chopped turkey meat, about 1-inch cubes or shredded
2 links Andouille sausage, sliced thin
2 tablespoons vegetable oil
1 medium onion, chopped
1 small green bell pepper, chopped
1 large celery rib, chopped
1 large garlic clove, finely chopped
1 -14 to 16 oz can diced tomatoes, drained
1 -14 oz chicken broth
1 1/4 cups water
1/2 teaspoon salt
1/2 teaspoon cayenne
2 cups long-grain white rice
1/2 cup chopped scallion greens

Heat the oil in a 6 to 7-quart wide heavy pot over moderately high heat until hot but not smoking. Cook the sausage until brown. Add the onion, bell pepper, and celery and cook stirring frequently, until onion begins to brown, about 5 minutes. Add garlic and cook stirring for 30 seconds.

Add meat, tomatoes, broth, water, salt, and cayenne. Cover and bring to a boil over high heat being careful to not let it spill over. Stir in the rice and bring to a full rolling boil. Reduce heat to low, cover pot and cook until rice is tender and liquid is absorbed, about 20 minutes.

Let it stand off heat covered for 5 minutes. Sprinkle on scallion greens as you serve it.

Note - Substitute 1 1/2 pounds smoked ham steak for the turkey if desired.

November 19, 2011

Gobble-Wobble, It's Turkey Football Time

Week 13 Submission ends midnight Tuesday, Nov 22nd
Voting Starts Nov 23rd

Gobble-Wobble ~ Game-Day Week 13

Folks, since pigskins and turkeys go together so well, (they do, don't they) this week I thought it would be nice to share your favorite Thanksgiving recipes instead of football related ones. So be sure to link in recipes for the big day.

This is the best time for rivalry in football classics and some of the better match-ups are in the coming week.
Lone Star Showdown -  Texas at Texas A&M
Battle for the Golden Boot - Arkansas at LSU
Clean, Old Fashion Hate -  Georgia at Georgia Tech
The Iron Bowl - Alabama at Auburn
The Game - Ohio at Michigan
Sunshine State Showdown - Florida State at Florida
The Egg Bowl - Ole Miss at Mississippi State
The Backyard Brawl - Pittsburgh at West Virginia
Battle of the Palmetto State - Clemson at South Carolina
the Civil War - Oregon State at Oregon
Victory Bell - USC vs UCLA
Apple Cup - Washington State vs Washington

Got to say congratulations to my buddy Marguerite at Cajun Delights  for winning (again) last week's contest.

OKAY fans, 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 in your best Thanksgiving recipes this week. Use the NAME of the recipe. Voting limited to participants only.

Game Week 13 Starts Nov 19th 2012 - ends midnight, Friday, Nov 25th
Week 13 Submission ends midnight Tuesday, Nov 22nd - Voting Starts Nov 23rd

get the InLinkz code

This Week's Recipe from my kitchen:

Fruit & Cheese Stuffed Pork Loin

a wonderful taste sensation for the palate: succulent roasted pork with a spiked fruit and a creamy cheese filling... hey, the sauce is pretty good too

about a 2-pound pork loin
2 cups dried fruit - apricots & plums are my favorite
1/3 cup sherry or brandy
1 ounce cream cheese
1/2 cup shredded extra sharp cheddar cheese
Salt and Pepper
Olive Oil
2 tablespoons butter
1/2 cup chicken stock
1/2 cup whipping cream
1 teaspoon red currant jelly or orange marmalade

Place the fruit and sherry in a narrow bowl. Heat in the microwave for 1 1/2 minutes. Stir and let set for about an hour until most of the liquid is adsorbed.

Mix the cream cheese and cheddar cheese together. Form into 1/2-inch balls. Refrigerate.

Prep the pork loin by cutting a hole horizontally into the thickest end. Insert a long fillet knife centered into the end plunging toward the opposite and to about an inch from the outer end. Without enlarging the opening, move the knife toward one side, again cutting only to about an inch to the outside and slowly work the knife along the side slicing toward the end piece of the incision. Roll knife over and slice opposite side.

Stuff the loin alternating with the two fruits and the cheese balls packing deep into the pocket. Continue until all fruit and cheese are inserted. Reserve any sherry from the fruit. You may have to hold the loin up on its end to achieve this but all of this will go into the meat if you cut properly. Close and secure the opening using two toothpicks inserted in an 'X' through the opening. Sprinkle salt and pepper over the entire loin rubbing it into the meat and dust with a coating of flour.

Preheat oven to 400 degrees F.

Lightly cover the bottom of an oven-proof skillet or pan with the oil. Heat on medium high and when hot, sear the loin on all sides. Remove any oil and place fat side up in center of skillet. Place in the oven and reduce heat to 350 degrees. Cook for 45 minutes to 1 hour or until instant read thermometer registers 160 degrees when inserted into the thickest part of meat. Be sure not to take a reading on the filling.

Remove loin to a warm platter, cover with foil and set aside.

Add any remaining sherry that the fruit soaked in to the skillet along with the butter and heat to deglaze pan cooking out the liquid. Stir in the flour, cook for a minute, then stir in the broth and cream stirring to make a thin sauce. Season with salt and pepper if needed and if desired stir in a teaspoon of red currant jelly.

Slice pork loin after resting for about 15 minutes and serve with a good spoonful of sauce to the side.

November 17, 2011

Country Asparagus Casserole

It's that casserole time of year
~ thank goodness!

I know everyone is busy as can be getting ready for the holiday, at least the ones here in the USA where we observe Thanksgiving.  I am no different and like so many, there are many side dishes that are constant every year but for some reason, I like to add a different, maybe a few 'new' ones to the table. The only problem with that line of thinking is deciding which sides will get the cut...

This is a remake of an asparagus casserole we enjoy and I hope you will too. Rich, creamy cheese flavors mingling with tiny tender asparagus bites, suspended in a homey nutty cracker thickened sauce all lying under a buttery gratin - oh yeah, it's good. The one pictured above I made for testing last week and is half of the recipe below, so do not judge the dish size at all...


Country Asparagus Casserole

3 pounds fresh young asparagus tips (spears), trimmed
3 tablespoons butter
2 tablespoons all-purpose flour
1 1/2 cups milk
1/4 cup grated Swiss or Parmesan
3/4 cup grated American Cheddar cheese, divided
1/2 cup Hoop cheese or New York State Sharp Cheddar cheese
1/2 cup slivered almonds
pinch of salt
2 cups crushed or broken saltine crackers, divided
2 tablespoons melted butter
1/4 teaspoon paprika

Wash the asparagus tips and cut off the ends; normally removing about quarter-inch is fine if using the tiny, thin spears or snap regular thicker asparagus at breaking point and remove tough scales with peeler. Blanch tips in boiling water for about a minute or cook larger spears in boiling water for about 3 minutes. Drain, cool and cut into bite size pieces. Arrange asparagus in a lightly greased 13x9-inch casserole dish.

In a heavy saucepan over medium heat, melt the 3-tablespoons of butter and when foaming, whisk in flour until mixture is smooth, cooking for about a minute. Slowly whisk in the milk until sauce is bubbly and thicken slightly. Remove from heat, stir in the Parmesan, Sharp Cheddar, 1/2 cup American Cheddar, almonds and salt. Fold in 1 1/4 cups crushed crackers. Pour over the asparagus and mix together.

Place in a preheated 350 degree F. oven and bake for  20 minutes.

In a small bowl, stir remaining crackers (I like the rustic broken look but feel free to crush to crumb texture), American Cheddar, paprika and butter. Remove casserole from oven, sprinkle gratin mixture over the top and bake another 10 to 15 minutes or until top in brown.

Note: Many recipes of long ago use saltines as a binder rather than egg or flour thickener. Use butter cracker crumbs if desired for, as some would say, a more refined appearance.

November 14, 2011

Corn Loaf for Thanksgiving

Bread or Vegetable?

This is one recipe I have not made in a while but one I will be bringing back to the table this year. A delightful bread that is loaded with fresh corn, tomatoes, onions and peppers and enough cheese to make it extra special. Ya know those dishes that are 'extra special'? Those are the ones with a cheese topping or a gratin of crumbs, maybe a dose of chopped nuts or pimento added, something that you would not ordinarily do unless it was holiday or a special event. At least that is the way I was brought up.

Come time to shine, ya gotta polish the silver and spread on the best and that means tossing in a few extra ingredients. Some recipes might stand on their own throughout the year, but come holiday, they got to sing out loud. Okay, enough.. lets get to this scrumptious bread, or is it? I mean, is it really a bread or could it be a considered a vegetable dish? Really now, look at the ratio of veggies to grain and decide for yourself...


Corn Loaf

2 cups fresh corn, cut from cob (okay, canned can do)
1 cup chopped onion
1 cup chopped fresh tomato, seeded
1 cup chopped bell pepper
1 teaspoons salt
1/8 teaspoon cayenne
1 cup stone-ground cornmeal mix
1 cup grated sharp cheddar cheese
2 eggs, slightly beaten
1 cup whole milk
...or 1/2 cup evaporated milk and 1/2 cup water

In a large bowl, mix the first 8 ingredients together.  Let rest for half an hour. Stir eggs, milk and water together in a bowl and fold into the corn mixture.

Pour into a well grease loaf pan and bake for 1 hour at 375 degress F.

Remove from oven, invert and let rest 5 minutes. Slice, butter and serve.

Note: I have recently enjoyed making cornbread in mini loaf pans which will bake in about 40 minutes, like the Jalapeño bread shown above.

other great corn recipes:
Corn Soufflé 
Country Creamed Corn  
Fresh Basil Scalloped Corn
Fresh Corn and Tomato Pie
Fresh Sweet Corn Pie
Southern Succotash

now, some cornbread recipes too:
Creamed Corn Bread
Sho'nuff Cornbread Muffins
Squash Puppies

November 12, 2011

Kicking Chicken & Artichoke Dip - Week 12

Week 12 Submission ends midnight Tuesday, Nov 14th
Voting Starts Nov 15th
see 'rulebook' for prizes and game strategy

Well folks, after last week's game (and a few of ya will know which one) I thought it would be nice to offer a recipe that we like, one that is meant to offer up some good mojo and stir up some good hoodoo in the kicking department of a certain football team.

Sacrificing a chicken and throwing in some good gris-gris won't hurt none either.

Gonna keep this short as I now gotta get the moon and stars aligned and figure out where I put my rabbit foot. I sure am hoping for a win this week.

Hope all had a good week, best of luck this game day and the week to come...

OKAY fans, 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 gameday related food or beverage recipe. Use the NAME of the recipe. Voting limited to participants only.

Game Week 12 Starts Nov 11th 2012 - ends midnight, Friday, Nov 18th
Week 12 Submission ends midnight Tuesday, Nov 14th - Voting Starts Nov 15th

get the InLinkz code

This Week's Game-Day Recipe from my kitchen:

Kicking Chicken & Artichoke Dip
delightful, divine and delicious

2 cups finely chopped cooked chicken
1 -14 oz can artichoke hearts -drained and chopped fine
1 cup mayonnaise
1 cup grated Parmesan cheese
1/2 cup diced red bell pepper
1/4 cup sliced almonds
4 garlic clove, minced
5 to10 minced chipotle peppers in sauce

Combine all ingredients and spoon into a medium baking dish. Cook in a 350 degree F. oven for 20 minutes or until the mixture just starting to bubble along the edges.

Remove and serve with thick-style tortilla chips, sliced vegetables or toasted bread.

Note: for a milder flavor, wash the sauce from the peppers or use another type of pepper.
photo from BHG

November 8, 2011

Crocked Ham, Slow Style

Thank goodness for recipes like this one.

A busy week means consolidating some of the cooking time as well as simplifying mealtime planning.

Sliced ham with veggies tonight.
Ham and cheese grilled sammies later,
southern ham and potato frittata for the weekend...
yup that's three meals down and still a lot of left overs.

Crocked Ham

1/2 cup of brown sugar
with enough bourbon to moisten
Stir in:
1 teaspoon coarse grain mustard
1 tablespoon prepared horseradish, pressed dry
and rub all over a 3 to 4 pound ham.

Place in a slow cooker and cook on high for an hour. Add a can of cola and cook on low for 6 hours.

Remove if desired and glaze with drippings in a hot oven for about 20 minutes to caramelize the outer layer.

Nothing could be any easier. Well, maybe ham biscuits the next morning for a quick git-up-and-go...

November 5, 2011

Game-Day Week 11 and LouisiBAMA GumboBowl Update

Week 11 Submission ends midnight Tuesday, Nov 8st
Voting Starts Nov 9nd
see 'rulebook' for prizes and game strategy

I thought it would be a good idea to set aside for a moment from the 116-year-old rivalry between LSU and Alabama and focus one more time on a good cause happening today in Tuscaloosa.

Earlier I mentioned the Louisibama Gumbo Bowl and today I want to bring you up to date with the event and also tell y0u of other causes held during this time. Of course, recipes will follow.

The Event
The centerpiece of the day-long Gumbo Bowl extravaganza will be the creation of the world’s largest pot of gumbo by chefs Folse and Tramonto, along with Baumhower and his Executive Chef Steve Zucker, which will be post-certified by Guinness World Records®. The team will create a monster pot of gumbo, using a 300-year-old cast iron pot from the sugar cane fields of South Louisiana. The World’s Largest Gumbo recipe calls for 750 pounds shrimp, 450 pounds catfish fillets, 100 pounds claw crabmeat, 50 pounds white crabmeat, 200 pounds alligator meat, and 25 pounds Louisiana crawfish tail meat. All seafood for the World’s Largest Gumbo is being donated by the Louisiana Seafood Promotion & Marketing Board. Additionally, Arrow Sysco Corporation, based in New Orleans, will provide 200 pounds diced onions, 75 pounds diced celery, 100 pounds diced green bell pepper, 150 pounds sliced okra, 50 pounds dehydrated garlic, and 20 pounds butter. After simmering for three hours, the pot will be weighed via a forklift provided by Thompson Tractor. Then, the delicious, steaming contents will be doled out to hungry football fans during the spirited pre-game tailgate at the University of Alabama.

The day’s events will also feature the “Gumbo Bowl” Tailgate Cook-off, a highly competitive gumbo cooking competition sponsored by the Alabama Seafood Marketing Commission and Lodge Manufacturing. Four LSU fans and four Alabama fans will square off over their Lodge cast-iron pots in a heated culinary battle for gumbo supremacy. The winner will take home the coveted Gumbo Bowl Tailgate Cook-off Grand Champion trophy. With sports greats such as LSU legend A.J. Duhe and Alabama star Kenny Stabler, as well as Alabama Executive Chef and Great American Seafood Cook-off winner Jim Smith judging the challenge, the stakes are high!

Finally, during the game, Folse, Tramonto, Baumhower, and Zucker will present a check for the proceeds of the gumbo sales to representatives of both charities.

Two other local nonprofit organizations working hard this weekend:
  • Nick’s Kids, an organization created by University of Alabama Football Coach Nick Saban and his wife Terry to promote and support children, family, teacher, and student causes, is working with several partner organizations to rebuild homes in Holt, AL, a farming community just outside of Tuscaloosa. Nick’s Kids Fund is currently in the process of building 13 homes for 13 national college football championships.
  • Since 1997, Caring Days Adult Day Care has provided services to enhance quality of life for individuals with memory disorders, their caregivers, and other related populations. In the 2011 tornadoes, many services for dependent adults in West Alabama were wiped out, creating an even greater need for the organization’s services. Caring Days is currently in the process of building the new Mal & Charlotte Moore Center, named for University of Alabama Athletics Director Mal Moore, whose beloved late wife Charlotte suffered from early onset Alzheimer’s for nearly 20 years. The new center will allow Caring Days to expand their services to serve more clients in the Tuscaloosa area.
 Now, talk about rivalry, lets get to the "Gumbo" of the TOP 5 contestants who have scored the most points so far. For the rest of you, get busy and enter your recipes, the game is not over yet.

OKAY fans, 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 gameday related food or beverage recipe. Use the NAME of the recipe. Voting limited to participants only.

Game Week 11 Starts Nov 5th 2012 - ends midnight, Friday, Nov 11th
Week 11 Submission ends midnight Tuesday, Nov 8st - Voting Starts Nov 9nd

get the InLinkz code

November 2, 2011

LouisiBama Bowl

What do you do with 750 pounds of shrimp, 450 pounds of catfish, 150 pounds of crabmeat, 200 pounds of alligator meat, 20 pounds of butter and enough veggies and spices to fill the back of a pickup truck?

You make gumbo!

John Folse, Bob Baumhower and a team of chefs will attempt to make the biggest pot of gumbo in the world, over 2 tons in one pot. Guinness Book of World Records will be on hand to officiate. And then there's the problem of getting rid of it... but that shouldn't be a problem. Feeding over 10,000 folks gumbo before the football match-up between top-ranked LSU and No. 2 Alabama should get everyone in the spirit.

Billed as the LouisiBama Gumbo Bowl, there's also a separate cooking competition for fans with judges including former Alabama cheerleader and actress Sela Ward.

The event will be held outside the Ferguson Center on the University of Alabama campus. Bowls of gumbo will be available for $5 each and proceeds will go to help Tuscaloosa-area charities with tornado-relief work.

Elsewhere in Alabama this weekend, in Gulf Shores - Gulf Coast Oyster Cook-Off - starts at 11AM on Sat at the Hangout with 20 teams featuring oysters cooked every-which-way.