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.
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!
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.
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
August 27, 2011
Voting Starts Aug 30th
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.
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.
Alabama BBQ Sauce, below
Pistolettes, hoagies, or finger rolls
Lettuce leaves, tomato slices, red onion rings
|chicken in 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
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.
get the InLinkz code
Foods for Football Friendly Folks
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.
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:
Potluck Friday @ EKat's Kitchen
August 26, 2011
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
August 22, 2011
August 19, 2011
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
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
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
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
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
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|
August 5, 2011
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
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...