Everyday Gumbo

Potato and Leek Soup with Ham and Bacon

2012-10-09T15:59:00.003-05:00

POTATO AND LEEK SOUP WITH HAM AND BACON

INGREDIENTS:

15 EA RED “B” SIZE POTATOES – LARGE DICE

4 BCH LEEKS – JULIENNE (WHITES ONLY)

1 EA YELLOW ONION – DICED

3 STALKS CELERY - SLICED

1 LB APPLE WOOD BACON – JULIENNE

1 LB SLICED HAM – JULIENNE

½ LB BUTTER

1 GAL WATER

2 CUPS SOUR CREAM

½ CUP BLONDE BUTTER ROUX

1 TSP CHICKEN SOUP BASE

½ TSP DRIED THYME

TT SALT AND WHITE PEPPER

COOKING INSTRUCTIONS:

· MELT BUTTER IN SOUP POT OVER MEDIUM HEAT

· ADD BACON AND COOK UNTIL FOAMY

· ADD LEEKS, ONION, AND CELERY AND COOK UNTIL ONIONS ARE TRANSLUSCENT

· ADD POTATOES AND COAT WITH MIXTURE

· ADD WATER AND BRING TO BOIL OVER HIGH HEAT

· REDUCE TO SIMMER AND ADD SOUR CREAM, THYME, AND SOUP BASE

· MIX WELL AND COOK UNTIL POTATOES ARE TENDER ABOUT 20 MINUTES

· ADD ROUX TO THICKEN AND COOK ON LOW FOR ABOUT 5 MINUTES

· SALT AND PEPPER TO TASTE

YIELD: 6 QUARTS

SHELF LIFE: 3 DAYS

Roasted Eggplant Tomato Basil Soup

2012-10-02T15:37:00.001-05:00

ROASTED EGGPLANT TOMATO BASIL SOUP

		YIELD	6 QUARTS
		SHELF LIFE	3 DAYS

3		QUARTS	CANNED WHOLE PLUM TOMATOES WITH JUICE - CRUSHED
1		QUART	ZING ZANG BLOODY MARY MIX
1		QUART	HEAVY WHIPPING CREAM
1		QUART	WATER
4		OZ	FRESH BASIL - CHIFFONADE
2		TBSP	GRANULATED SUGAR
1		TBSP	KOSHER SALT
1		TSP	GRANULATED GARLIC
¼		TSP	WHITE PEPPER
¼	TSP		TABASCO SAUCE
4	OZ		BLONDE BUTTER ROUX


	INSTRUCTIONS
	HEAT 2 TBSP OLIVE OIL IN POT OVER MEDIUM HEAT FOR 1 MINUTE
	IN MEDIUM SAUCE POT, CRUSH TOMATOES BY HAND SQUEEZING THEM IN YOUR FIST
	ADD REMAINING TOMATO LIQUID, SALT, GARLIC, PEPPER, TABASCO, AND BASIL
	COOK OVER MEDIUM HEAT FOR 10 MINUTES
	ADD ZING ZANG, HEAVY WHIPPING CREAM, AND WATER
	HEAT TO BOIL AND REDUCE HEAT SIMMERING FOR 30 MINUTES
	STIR IN BLONDE ROUX TO THICKEN AND COOK FOR AT LEAST 5 MINUTES STIRRING OFTEN
	REFRIGERATE TO COOL OR SERVE IMMEDIATELY

	SUGGESTIONS
	THIS SOUP IS GREAT WITH GRILLED CHEESE SANDWICHES AND/OR GARNISHED WITH CROUTONS

Everyday Southern Fried Chicken

2011-07-05T20:27:00.000-05:00

I mentioned in an earlier recipe how I felt about my not being able to nail down a satisfying fried chicken recipe. I think I stumbled upon it by accident today. I liked it so much that I going to tag it as, "Everyday Southern Fried Chicken." The problem for me has always been the crust. To be honest, i wanted it like Popeye's: crisp, crunchy, and not prone to sogginess as it sat. This recipe may seem a little involved, but I guarantee you that it's worth it. I'm actually going to run it tomorrow with smothered greens and dirty rice. I hope it comes out as well for you as it did for me.

EVERYDAY SOUTHERN FRIED CHICKEN

EGG WASH PREPARATION

6 EA EGGS

1/2 TSP SALT

1/4 TSP CAYENNE PEPPER

BATTER PREPARATION

2 CUP ALL PURPOSE FLOUR

1/2 CUP CORNSTARCH

1 TSP CREOLE SEASONING

1/2 TSP GRANULATED GARLIC

1/2 TSP GRANULATED ONION

FRIED CHICKEN PREPARATION

1 EA WHOLE FRYING CHICKEN - BUTCHERED

???? CORN OIL (ENOUGH TO FILL YOUR FRY DADDY)

COOKING INSTRUCTIONS

PLACE CHICKEN PIECES IN BAKING DISH
HEAT OIL IN FRY DADDY TO 335 DEGREES
WHIP EGGS, SALT, AND CAYENNE IN BLENDER APPROXIMATELY 30 SECONDS
POUR EGG MIXTURE OVER CHICKEN AND TOSS SO THAT IT IS EVENLY COATED. COVER AND REFRIGERATE 30 MINUTES
ADD FLOUR, CORNSTARCH, AND DRY SEASONINGS TO LARGE MIXING BOWL
AFTER 30 MINUTES, REMOVE CHICKEN FROM REFRIGERATOR
TOSS CHICKEN IN EGG MIX AGAIN
PIECE BY PIECE, REMOVE CHICKEN BIGGEST PIECES FIRST FROM EGG AND COAT WELL IN FLOUR MIX
GENTLY PLACE IN PREHEATED OIL (DO NOT OVERLOAD FRYER - DO TWO BATCHES IF NEED BE)
FRY AT 335 DEGREES FOR 12-15 MINUTES
REMOVE AND LET REST PREFERABLY ON A WIRE RACK FOR 30 MINUTES
INCREASE OIL TEMPERATURE T0 350 DEGREES
ONCE HEATED, GENTLY PLACE CHICKEN BACK INTO FRYER AND COOK FOR AN ADDITIONAL 7-10 MINUTES
REMOVE AND LET REST ON WIRE RACK UNTIL READY TO EAT

PREP TIME - 1 HOUR 15 MINUTES

YIELDS - 8 BOX OF CHICKEN!

Shrimp and Okra Gumbo with Tomatoes

2011-07-02T19:13:00.001-05:00

I wasn't going to post a gumbo recipe until much later, but I was asked by a reader to lend a hand. I have made a variety of different gumbos over the years using as many recipes. This is a good one to start with. It's classic in terms of using okra. I add the tomatoes for body, rich flavor, and because I was raised in the "Creole Tomato's" birthplace. I add the shrimp toward the end so that they do not become mush over the cooking process. Rice is almost always served with gumbo. But, if you feel adventurous, try grits, polenta, mashed potatoes, or crumbled corn bread.

SHRIMP AND OKRA GUMBO GUMBO WITH TOMATOES

PREPARATION

1 LB FROZEN OKRA - SLICED

1/4 CUP TOMATO PASTE

1/2 CUP VEGETABLE OIL

1 LB RAW SHRIMP - 21/25 COUNT

1/2 CUP FLOUR

1/3 CUP ONION - SMALL DICE

1/3 CUP CELERY - SMALL DICE

1 GALLON SHRIMP STOCK (SEE RECIPE ON BLOG)

1 CUP FRESH TOMATOES - SMALL DICE

1/2 TSP GRANULATED GARLIC

1/2 TSP GRANULATED ONION

1/2 TSP DRIED THYME LEAVES

1/2 TSP PAPRIKA

3 EA BAY LEAVES

1TBSP CREOLE SEASONING

PINCH CAYENNE PEPPER

1 TSP KITCHEN BOUQUET (OPTIONAL FOR COLOR)

1/4 CUP GREEN ONIONS - SMALL SLICE

1/2 TSP GUMBO FILE

COOKING INSTRUCTIONS

PREHEAT OVEN TO 400 DEGREES
MIX OKRA AND TOMATO PASTE IN MIXING BOWL AND SPREAD ONTO GREASED ROASTING PAN
PLACE ON MIDDLE RACK IN OVEN AND COOK FOR APPROXIMATELY 20-30 MINUTES UNTIL THE TOMATO PASTE BEGINS TO BROWN
REMOVE FROM OVEN AND DEGLAZE WITH SHRIMP STOCK MAKING SURE TO SCRAPE THE BOTTOM OF THE PAN TO RELEASE PARTICLES
SET ASIDE UNTIL TIME TO USE
HEAT OIL IN DUTCH OVEN OR SOUP POT OVER MEDIUM LOW HEAT FOR 2 MINUTES
ADD SHRIMP AND COOK ON BOTH SIDES UNTIL PINK
REMOVE AND SET ASIDE UNTIL READY TO USE
ADD FLOUR TO OIL
STIR WELL WITH WHISK OR SPOON AS YOU COOK THE ROUX FOR 15-20 MINUTES UNTIL THE ROUX BECOMES FRAGRANT AND IS THE COLOR OF PEANUT BUTTER
ADD ONION, CELERY, AND BELL PEPPER AND COOK FOR 3 MINUTES
ADD THE OKRA MIX FROM THE ROASTING PAN AND THE TOMATOES TO THE SOUP POT STIRRING WELL
ADD GRANULATED GARLIC AND ONION, PAPRIKA, CREOLE SEASONING, THYME, BAY LEAVES, AND CAYENNE PEPPER
INCREASE HEAT TO HIGH AND BRING TO BOIL
REDUCE HEAT TO LOW AND SIMMER UNCOVERED FOR 2 HOURS STIRRING EVERY 15 MINUTES
ADD SHRIMP, GREEN ONIONS, KITCHEN BOUQUET, AND GUMBO FILE AND COOK FOR AN ADDITIONAL 5 MINUTES

PREP TIME - 2 HOURS 30 MINUTES

YIELD - APPROXIMATELY 6 QUARTS

Shrimp Stock

2011-07-02T19:09:00.001-05:00

SHRIMP STOCK

PREPARATION

1 LB RAW SHRIMP WITH SHELLS

1 GALLON WATER

1 PACK FRESH THYME SPRIGS

3 EA BAY LEAVES

1 TBSP BLACK PEPPERCORNS

1/2 CUP CELERY - CHOPPED

1/2 CUP ONIONS - CHOPPED

1/2 CUP CARROTS - CHOPPED

1/4 CUP WHITE WINE

COOKING INSTRUCTIONS

PRE HEAT OVEN TO 400 DEGREES
PEEL SHRIMP AND RESERVE MEAT TO USE AT ANOTHER TIME
COMBINE SHELLS, CELERY, ONIONS, AND CARROTS IN MIXING BOWL AND TOSS WELL
LAY OUT INTO GREASED ROASTING PAN
PLACE IN OVEN ON MIDDLE RACK AND COOK FOR 30 MINUTES
IN STOCK POT HEAT WATER OVER HIGH HEAT AND BRING TO LOW BOIL
REMOVE VEGETABLES FROM OVEN AND DEGLAZE WITH WHITE WINE
POUR VEGETABLE MIX INTO BOILING WATER
ADD THYME, PEPPERCORNS, AND BAY LEAVES
REDUCE HEAT AND SIMMER UNCOVERED FOR 1 HOUR
STRAIN STOCK INTO HEAT SAFE CONTATINER AND REFRIGERATE UNCOVERED TO COOL

PREP TIME - 1 HOUR 15 MINUTES

YIELD - 1 GALLON

Mexican Brown Rice

2011-07-01T18:22:00.000-05:00

I usually do not like to cook with brown rice. However, where I am presently working, we try to offer healthier dietary options to our members. I recently ran a Yellow Tomato Pico Stuffed Bell Pepper with this Rice as a lunch special. It flew out of the kitchen. I was surprised at how well the brown rice lent itself to the flavors in this recipe. It was really good. Feel free to add any additional vegetables or proteins you may like. Any shellfish would be phenomenal in this rice (paella-esque!)

MEXICAN BROWN RICE

PREPARATION

2 QTS BROWN RICE - COOKED

2 TBSP OLIVE OIL

1/2 CUP ONION - SMALL DICE

1/2 CUP GREEN BELL PEPPER - SMALL DICE

1 TSP SALT

1 CUP TOMATOES - SMALL DICE

1 BUNCH CILANTRO - FINE CHOPPED

1 TSP GRANULATED GARLIC

1 TSP GRANULATED ONION

1 TSP GROUND CUMIN

1/2 TSP TUMERIC

1/2 TSP DRIED OREGANO LEAVES

PINCH CAYENNE PEPPER

2 EA BAY LEAVES

1/2 CUP CHICKEN STOCK OR BROTH

COOKING INSTRUCTIONS

COOK BROWN RICE ACCORDING TO PACKAGE DIRECTIONS AND SET ASIDE UNTIL READY TO USE
HEAT OIL IN LARGE SKILLET OR SUITABLE POT OVER MEDIUM HIGH HEAT FOR 1-2 MINUTES UNTIL HOT
ADD ONION, BELL PEPPER, AND SALT
SAUTE FOR 3 MINUTES UNTIL ONIONS BECOME TRANSLUCENT
ADD TOMATOES, CILANTRO, AND ALL DRY INGREDIENTS
SAUTE OVER MEDIUM HIGH HEAT UNTIL ALMOST ALL OF THE LIQUID IS EVAPORATED
ADD COOKED BROWN RICE STIRRING WELL SO THAT THE RICE IS WELL COATED AND COLORED
COOK FOR ABOUT 2-3 MINUTES AND ALLOW RICE TO SOAK UP REMAINING JUICE AND PAN TO REHEAT
ADD CHICKEN STOCK
COOK UNTIL RICE ABSORBS LIQUID ABOUT 2-3 MINUTES
REMOVE FROM HEAT AND SERVE

PREP TIME - 30 MINUTES

YIELDS - 2 QUARTS

SERVES - 8-8OZ SERVINGS

Everyday Marinara Sauce

2011-06-30T20:03:00.000-05:00

This has always been one of my favorite sauces to make. I'm not Italian, but grew up in a heavily Italian populated community. I am grateful that I was exposed to their cooking methods and wonderful food. Besides that, "red gravy" has always been one of number one comfort foods. This sauce is great with roast, meatballs, meatloaf, anything!!! I hope you love it as much as I do.

EVERYDAY MARINARA SAUCE

PREPARATION

2 TBSP OLIVE OIL

1 CUP GUIDRY'S FRESH CUT SEASONING (TRINITY)

1 TBSP MINCED GARLIC

1 EA 15 OZ CAN ITALIAN STYLE PETITE DICED TOMATOES

1 TSP SALT

1/2 TSP GRANULATED GARLIC

1/2 TSP GRANULATED ONION

1/4 TSP RED PEPPER FLAKES

1 TSP DRIED BASIL

1 TSP DRIED OREGANO

3 EA BAY LEAVES

2 EA 15 OZ CANS TOMATO SAUCE

1/4 CUP RED WINE

1 TBSP SUGAR

COOKING INSTRUCTIONS

IN 6 QUART SOUP POT, HEAT OLIVE OIL OVER MEDIUM HEAT
ADD TRINITY AND SAUTE FOR 3 MINUTES
ADD GARLIC AND SAUTE FOR 1 MINUTE UNTIL GARLIC IS FRAGRANT
ADD DICED TOMATOES
ADD GRANULATED GARLIC AND ONION, RED PEPPER FLAKES, SALT, BASIL, OREGANO, AND BAY LEAVES
SAUTE UNTIL ALMOST ALL LIQUID IS EVAPORATED
ADD TOMATO SAUCE, RED WINE, AND SUGAR
STIR WELL AND AND BRING TO LOW BOIL
REDUCE HEAT TO LOW, COVER, AND ALLOW TO COOK FOR AT LEAST 2 HOURS STIRRING EVERY 15 MINUTES.

PREP TIME - 2 HOURS 30 MINUTES

SERVES - 4-6

Jambalaya "Zing Zang"

2011-06-26T19:28:00.000-05:00

Lea and Perrin's Zing Zang Bloody Mary Mix has grown to be my secret weapon in the kitchen. This product has a million uses and I guarantee it will get you out of culinary trouble if you are in a time crunch. That's how this recipe was originally conceived. While at work we had found out that we had a pick-up for a pan of jambalaya. We had no idea. I scrambled to the back line and through all of the ingredients into a 2 inch hotel pan except I did not have time to cook down the vegetable and tomato sauce as I would have normally. I poured a whole bottle of Zing Zang into the mix, covered it, and threw it in the oven. Minutes later when I tasted the final product i was dumbfounded. All of the flavors of the vegetable and tomato were jumping out, the color was perfect, and the spicy aroma filled the kitchen. i have many jambalaya recipes I use, but this is one of my favorites.

As always, I try to respond to you guys requests for recipes as soon as i can. This is in response to one of our Everyday Gumbo readers who had asked me for a jambalaya recipe with tomatoes. She has been one of my biggest supporters and promoters since almost the beginning. This recipe is being written on the day that Everything Gumbo has reached 1000 hits. So I dedicate this recipe, this milestone, and this day to my friend from the Gulf Coast...GG!

JAMBALAYA ZING ZANG

PREPARATION

2 TBSP VEGETABLE OIL

1 LB CHICKEN BREAST - DICED

1 LB SMOKED SAUSAGE - DICED

1 CUP TRINITY (EQUAL PARTS ONION, BELL PEPPER, CELERY) - SMALL DICE

1/2 TSP SALT

1/2 CUP FRESH CREOLE TOMATOES - SMALL DICE

1 TSP CREOLE SEASONING

1 TSP GRANULATED ONION

1 TSP GRANULATED GARLIC

1 TSP PAPRIKA

3 EA BAY LEAVES

1/2 TSP DRIED THYME LEAVES

1/2 TSP GUMBO FILE'

1 QUART RICE

1 CUP LEA AND PERRIN'S ZING ZANG BLOODY MARY MIX

2 1/2 CUPS CHICKEN BROTH

1 LB SHRIMP - 21/25 RAW

COOKING INSTRUCTIONS

PREHEAT OVEN TO 350 DEGREES
SPRAY DUTCH OVEN WITH COOKING SPRAY
HEAT OIL IN DUTCH OVEN OVER MEDIUM HEAT 1-2 MINUTES UNTIL HOT
ADD CHICKEN AND SAUSAGE
BROWN CHICKEN AND SAUSAGE BY COOKING OVER MEDIUM HEAT FOR APPROXIMATELY 3-5 MINUTES
ADD TRINITY AND SALT THEN SAUTE 3 MINUTES UNTIL ONIONS ARE TRANSLUCENT
ADD TOMATOES AND COOK FOR ADDITIONAL 1 MINUTE ONLY TO SWEAT
ADD ALL DRIED SEASONINGS AND STIR WELL MAKING SURE THAT ALL INGREDIENTS ARE WELL INCORPORATED
ADD RICE AND COOK FOR ANOTHER 2 MINUTES STIRRING WELL SO THAT THE RICE IS WELL COATED
ADD BLOODY MARY MIX AND CHICKEN BROTH MAKING SURE THAT YOU SCRAPE THE BOTTOM TO RELEASE ANY STUCK PARTICLES AND THAT EVERYTHING IS WELL BLENDED
BRING MIXTURE TO BOIL
ONCE BOILING , STIR IN SHRIMP, COVER AND PLACE DUTCH OVEN ON MIDDLE RACK IN THE PREHEATED OVEN AND COOK FOR 20 MINUTES
REMOVE FROM OVEN AND STIR WELL
TEST RICE TO ENSURE THAT THERE IS NO CRUNCH AND THAT ALL OF THE LIQUID HAS BEEN ABSORBED
LEAVE LID OFF OF POT AND STIR EVERY COUPLE OF MINUTES SO THAT THE RICE WON'T OVERCOOK IF YOU ARE NOT GOING TO EAT RIGHT AWAY.
NOTE - IF THERE IS A LITTLE CRUNCH OR LIQUID LEFT IN THE POT, DO NOT PUT BACK IN OVEN, SIMPLY COVER WITH LID AND LET SIT AN ADDITIONAL 10-15 MINUTES. A LOT OF TIMES I UNDERCOOK THE RICE AND LET IT FINISH OUT OF THE OVEN LIKE THIS SO THAT IT DOES NOT GET TOO MUSHY.

PREP TIME - 45 MINUTES

YIELDS - 2 QUARTS

Everyday Pot Roast

2011-06-25T11:15:00.000-05:00

My maw maw used to make pot roast for me and my paw paw all of the time. She would cook an eye of the round because my paw paw liked lean meat. It was well flavored but the meat would tend to be very dry. This is why I like to use a fattier piece of meat. You can substitute any cut of roast you like and still use this recipe (chuck, round, rump, etc.) When she prepared her roast, she would make it with a "virgin gravy" (au jus) which simply means that she would not add flour or cornstarch to thicken the gravy. My paw paw loved it. She would serve this oily jus to him in a soup bow and he would dunk a butter laden slice of white bread into it and whoof it down. I prefer a velvety brown gravy with pot roast so I choose to thicken it slightly. This also sets the stage for left over Roast Beef Po Boys the following day. This is truly a universally American Everyday Family Dish. I've eaten roasts in other parts of the country and have to say that stuffing the roast with garlic is truly a New Orleans brain child. Anyway, I hope you enjoy this taste of Americana Cuisine. I strongly recommend serving french bread with this dish, and pair it with a salad of creole tomatoes and mayonnaise (the only salad my paw paw would touch!)

EVERYDAY POT ROAST

PREPARATION

3 TBSP VEGETABLE OIL

2LB SIRLOIN TIP ROAST

1/4 CUP SALT

1/4 CUP PEPPER

1/8 CUP LEA AND PERRIN'S WORCESTERSHIRE SAUCE

10 EA PEELED GARLIC TOES

1/8 CUP OLIVE OIL

1 CUP GUIDRY'S FRESH CUT CREOLE SEASONING (TRINITY)

1/4 CUP ALL PURPOSE FLOUR

8 OZ PEELED BABY CARROTS

1 LB SMALL RED POTATOES - HALVED

2 CUPS BEEF BROTH

1/2 TSP DRIED THYME

2 EA BAY LEAVES

1/2 TSP GRANULATED GARLIC

1/2 TSP GRANULATED ONION

COOKING INSTRUCTIONS

PRE HEAT OVEN TO 325 DEGREES
MIX SALT, PEPPER, WORCESTERSHIRE SAUCE, AND OLIVE OIL IN SMALL MIXING BOWL TO MAKE PASTE
MAKE 10 SMALL SLITS ABOUT 1 INCH DEEP INTO LENGTH OF ROAST
SPREAD HALF OF THE SEASONING MIX OVER THE SURFACE OF THE ROAST WITH YOUR HANDS. MAKE SURE YOU SEASON ALL SIDES
USING THE BACK END OF A TEASPOON, SCOOP OUT THE REMAINING SEASONING MIX AND INSERT EVENLY INTO THE SLITS
INSERT 1 GARLIC TOE IN EACH SLIT
LET REST UNTIL READY TO SEAR
SPRAY LARGE DUTCH OVEN WITH COOKING SPRAY
IN LARGE DUTCH OVEN, HEAT VEGETABLE OIL ON MEDIUM HEAT FOR ABOUT 1-2 MINUTES UNTIL HOT
PLACE ROAST IN DUTCH OVEN BROWNING ALL SIDES ABOUT 2-3 MINUTES A SIDE
REMOVE ROAST AND SET ASIDE ON PLATE
ADD TRINITY AND COOK FOR 3 MINUTES UNTIL ONIONS ARE TRANSLUCENT SCRAPING THE RESIDUE FROM THE BOTTOM OF THE POT WHILE THE VEGETABLE SWEAT
ADD FLOUR TO THE POT AND BLEND IN WELL COOKING FOR AN ADDITIONAL 1-2 MINUTES
ADD BEEF BROTH AND STIR WELL MAKING SURE TO BREAK DOWN ALL FLOUR. THIS SHOULD MAKE A NICE SMOOTH GRAVY.
ADD THE REMAINING DRY INGREDIENTS AND STIR WELL
BRING GRAVY TO LOW BOIL ON MEDIUM HEAT
ADD ROAST SLITS SIDE UP TO DUTCH OVEN
ADD POTATOES AND CARROTS TO DUTCH OVEN
COVER DUTCH OVEN AND PLACE IN PRE HEATED OVEN ON MIDDLE RACK
COOK IN OVEN FOR 2 HOURS 30 MINUTES BASTING THE ROAST AND STIRRING THE GRAVY EVERY 30 MINUTES
REMOVE FROM OVEN
ADJUST GRAVY WITH ADDITIONAL SALT AND PEPPER IF NEEDED.
REMOVE ROAST FROM GRAVY ONTO PLATE AND ALLOW TO REST FOR 10 MINUTES
SLICE ROAST INTO 1/2 INCH THICK SLICES ON CUTTING BOARD AND PLACE BACK INTO GRAVY OR SERVE AS IS.
PLATE WITH VEGGIES AND ADDITIONAL GRAVY

NOTE: YOU CAN COOK THIS ON THE STOVE TOP. MAKE SURE YOU COOK OVER LOW HEAT AND STIR MORE FREQUENTLY TO PREVENT STICKING AND SCORCHING. COOK FOR THE SAME COOK TIME OF 2 HOURS AND 30 MINUTES.

PREP TIME - 3 HOURS

SERVES - 6-8

Black Eyed Pea and Ham Soup

2011-06-24T16:56:00.002-05:00

While at work yesterday, I was called out to the floor at the request of one of our members. She had told our cafe manager that she liked the black-eyed pea soup we ran last week and was curious if she could get the recipe. Our manager had said that she figured it would not be a problem since its creator had an internet recipe blog. I met with this very sweet young lady and her beautiful son while she lunched on my Louisiana Crawfish Quiche Muffins. I was very flattered that she and her son enjoyed both the quiche and soup and was happy to oblige with the recipe. I told her that it would serve her better for me to type up the recipe at home rather than "spit-balling" one on the spot and that I might blog it is as well. Turns out she is an avid "facebookie" and "liked" my Everyday Gumbo page on the spot. That was honestly the highlight of my day. Compliments are always nice, but that wasn't the actual highlight. As we spoke, I watched her feed her son some of the meal that I had prepared. It served as a reminder of why I feel the way I do about cooking for others. As a professional cook, chef, whatever, sometimes you lose sight of what a personal, intimate experience dining out is. How can that be better illustrated by a mother feeding her child from her own plate, sharing a meal, bonding, and nurturing each other. I felt very lucky to have shared that moment with them. So, here is the recipe I promised. Every time I prepare black-eyed peas I will be humbly reminded of my new friend and handsome son.

BLACK EYED PEA AND HAM SOUP

PREPARATION

2 TBSP VEGETABLE OIL

2 EA 15OZ CANS BLACK EYED PEAS

1 LB DICED COOKED HAM

1 CUP GUIDRY'S FRESH CUT CREOLE SEASONING (TRINITY)

1/2 TSP SALT

1 EA CARROT - MEDIUM DICE

1 QT HAM OR PORK STOCK (CAN SUBSTITUTE VEGETABLE STOCK)

1/2 TSP DRIED THYME

1 TSP BASIL

1 TBSP CREOLE SEASONING

1 TSP GRANULATED GARLIC

1 TSP GRANULATED ONION

3 EA BAY LEAVES

COOKING INSTRUCTIONS

HEAT OIL OVER MEDIUM HIGH HEAT IN 4 QUART SOUP POT FOR APPROXIMATELY 1 MINUTE
ADD HAM, STIRRING OFTEN UNTIL BROWNED ABOUT 3 MINUTES
ADD TRINITY, CARROTS, AND SALT. CONTINUE COOKING UNTIL ONION BECOME TRANSLUCENT ABOUT 3- 5 MINUTES
ADD STOCK TO POT AND SCRAPE THE BOTTOM OF THE POT TO LOOSEN ANY PARTICLES
ADD BLACK-EYED PEAS AND DRIED SEASONINGS
BRING TO BOIL STIRRING OFTEN
REDUCE HEAT TO LOW AND SIMMER STIRRING OFTEN FOR AND ADDITIONAL 60 MINUTES
AS YOU STIR THE SOUP, RUN THE BACK SIDE OF THE SPOON AGAINST THE SIDES OF THE POT SMASHING SOME OF THE BLACK-EYED PEAS. THIS RELEASES THEIR STARCH THICKENING THE SOUP.
REMOVE FROM HEAT. SERVE HOT

PREP TIME - 1 HOUR 15 MINUTES

YIELD - APPROXIMATELY 3 QUARTS

Louisiana Crawfish Quiche Muffins

2011-06-23T17:02:00.000-05:00

I don't remember ever seeing quiche cooked in muffin pans. This made me curious to know if I could do it. I was contacted by a reader who asked for a recipe using left over crawfish tails about the same time. I thought it would be really cool to marry the two. It's still crawfish season in Louisiana so I figured, "what the hell?" I love being contacted for recipes or cooking advice and I have tried to always reply as soon as possible. The beautiful thing about this is that had she not contacted me for a crawfish recipe, I might have made this differently or not at all. So thanks to my new friend in Mobile, Alabama (you know who you are) for inspiring me to create this dish for you, me, and the rest of our Everyday Gumbo family. Hope you enjoy!

I ran this today as a lunch special with wilted baby spinach and topped the quiche with crawfish cheddar bechamel. It is without a doubt, one of the best received specials I have run yet!

LOUISIANA CRAWFISH QUICHE MUFFINS

PREPARATION

2 EACH FROZEN PIE SHELLS

2 TBSP OLIVE OIL

2 LBS CRAWFISH TAILS

1 CUP ONIONS - SMALL DICE

1 CUP GREEN BELL PEPPER - SMALL DICE

1 CUP CELERY - SMALL DICE

1 EACH LEMON - JUICE ONLY

1 EACH ORANGE - JUICE ONLY

1 EACH BAY LEAF

1 TSP CREOLE SEASONING

1/2 TSP GRANULATED GARLIC

1/2 TSP GRANULATED ONION

1/2 TSP PAPRIKA

30 EACH LARGE WHITE EGGS

1/2 CUP WHOLE MILK

1/2 CUP SHREDDED CHEDDAR CHEESE

1/2 CUP SHREDDED PEPPERJACK CHEESE

COOKING INSTRUCTIONS
PREHEAT OVEN TO 300 DEGREES

GREASE 8OZ 12 COUNT MUFFIN PAN WITH COOKING SPRAY

THAW PIE SHELLS

CUT 2 INCH ROUNDS WITH RING MOLD OR PARING KNIFE OUT OF PIE SHELL BASES. YOU NEED 12 TOTAL

PLACE PIE SHELL ROUNDS IN BOTTOM OF THE MUFFIN CUPS

WHIP EGGS IN BLENDER FOR APPROXIMATELY 1 MINUTE UNTIL LIQUID IS FROTHY (OR USE HAND HELD BLENDER IN LARGE MIXING BOW - THATS WHAT I DID.)

ADD MILK AND BLEND FOR ADDITIONAL 10-20 SECONDS

POUR INTO LARGE MIXING BOWL AND REFRIGERATE

HEAT OLIVE OIL IN LARGE SKILLET ON MEDIUM HIGH HEAT FOR 1 MINUTE

ADD ONIONS, CELERY, AND BELL PEPPER AND SAUTE FOR 3 MINUTES UNTIL ONIONS BECOME TRANSLUCENT

ADD CRAWFISH TAILS, CITRUS JUICES, AND DRY SEASONINGS

COOK FOR ABOUT 10 MINUTES UNTIL ALMOST ALL OF THE JUICE IS EVAPORATED

REMOVE FROM HEAT AND AND LET COOL FOR ABOUT 5 MINUTES

REMOVE BAY LEAF AND THEN ADD CRAWFISH MIXTURE TO EGGS

ADD CHEESES TO EGG MIXTURE AND STIR WELL

USING A 6 OUNCE LADEL, FILL EACH MUFFIN CUP MAKING SURE TO MIX THE EGGS WELL AS YOU PORTION THEM OUT TO ENSURE EVEN DISTRIBUTION OF CRAWFISH, CHEESE, AND VEGGIES. YOU WANT THE MUFFIN CUPS FILLED ABOUT AN 1/8-1/4 INCH FROM THE TOP (ABOUT 7OZ)

PLACE MUFFIN PAN IN OVEN ON MIDDLE RACK UNCOVERED AND BAKE FOR 10 MINUTES

REDUCE OVEN TEMPERATURE TO 250 DEGREES AND CONTINUE COOKING FOR AN ADDITIONAL 20 MINUTES

REMOVE QUICHE MUFFINS FROM OVEN ONCE THEY HAVE RISEN AND BROWNED AND LET COOL FOR 5 MINUTES

USING A PARING KNIFE, RUN THE KNIFE ALONG THE OUTSIDES OF EACH MUFFIN CUP TO FREE IF STUCK

USING TONGS, REMOVE MUFFINS BY CAREFULLY TWISTING THE MUFFIN LEFT TO RIGHT AS YOU SLOWLY PULL UP AWAY FROM THE PAN

SET ON PLATE OR BAKING DISH TO SERVE

PREP TIME - 1 HOUR
SERVES - 12

Grilled Eggplant and Baby Spinach Manicotti

2011-06-23T05:00:00.000-05:00

I found some pasta sheets in the freezer at work today and decided to play around with them. We had ordered in some fresh eggplant and basil, so I thought I could make a pretty cool vegetarian (not vegan) special for our members. This recipe is a little involved but is well worth it. Normally I would have used ricotta cheese and eggs in the stuffing, but I had to work with what I had. I am posting this recipe rather quickly because my friend, Sheri, hit me up on facebook wanting the recipe. I hope you all enjoy this little bit of Italian inspiration and feel free to venture off on your own with the stuffing ingredients. The basic technique for preparing these manicotti stays the same. Ciao!

GRILLED EGGPLANT AND BABY SPINACH MANICOTTI

PREPARATION

10 EA PASTA SHEETS (CUT IN HALF WIDTHWAYS)

10 OZ BABY SPINACH - FRESH CHOPPED

1 CUP ROASTED RED BELL PEPPERS

1 PINT TOMATOES - FRESH SMALL DICED

2 EA EGGPLANTS - GRILLED AND SMALL DICED

4 OZ BASIL - FRESH CHOPPED

1/2 TSP OREGANO - DRIED

2 EA LEMONS - JUICE ONLY

1/4 CUP EXTRA VIRGIN OLIVE OIL

1 TSP SALT

1/2 CUP HEAVY WHIPPING CREAM

1/2 CUP SHREDDED PARMESAN CHEESE

1 CUP SHREDDED MOZZARELLA CHEESE

2 QTS SPAGHETTI OR MARINARA SAUCE

1 TBSP PARSLEY - FRESH CHOPPED

COOKING INSTRUCTIONS

PREHEAT OVEN TO 300 DEGREES
PEEL EGGPLANTS AND CUT LONG WAYS 1/2 INCH THICK
BRUSH WITH ADDITIONAL OLIVE OIL
GRILL ON HIGH EACH SIDE 1-2 MINUTES FLIPPING EVERY 30 SECONDS
REMOVE AND DICE
COMBINE SPINACH, PEPPERS, TOMATOES, EGGPLANT, LEMON JUICE, OLIVE OIL, AND SALT IN LARGE MIXING BOWL AND TOSS.
HEAT LARGE SKILLET OVER HIGH HEAT ABOUT 30 SECONDS
ADD EGGPLANT SPINACH MIXTURE AND COOK APPROXIMATELY 5 MINUTES UNTIL SPINACH IS WILTED
ADD HEAVY CREAM AND REDUCE TIL MIXTURE TIGHTENS AND THICKENS APPROXIMATELY 7 MINUTES
STIR IN PARMESAN CHEESE AND COOK UNTIL MELTED INTO THE SAUCE
REMOVE FROM HEAT AND POUR MIXTURE BACK INTO MIXING BOWL
FOLD IN MOZZARELLA CHEESE AND STIR UNTIL CHEESE IS MELTED
IN A GREASED RECTANGULAR BAKING DISH, SPREAD HALF OF THE SAUCE SO THAT IT COATS THE BOTTOM OF THE DISH
PLACE PASTA SHEET ON CUTTING BOARD
USING A SERVING SPOON (2-3OZ), SPOON MIXTURE INTO MIDDLE OF PASTA SHEET
TAKE THE END OF THE PASTA SHEET CLOSEST TO YOU AND FOLD OVER MIXTURE TUCKING BACK TIGHTLY UNDERNEATH AND ROLLING ALL THE WAY TO THE OTHER END
PLACE SEAM SIDE DOWN INTO BAKING DISH
CONTINUE TO ALL PASTA IS STUFFE
POUR OTHER HALF OF SAUCE OF PASTA
SPRINKLE ADDITIONAL PARMESAN, MOZZARELLA, AND PARSLEY OVER MANICOTTI
COVER AND BAKE FOR 30 MINUTES
REMOVE FROM OVEN, UNCOVER, AND BAKE FOR ADDITIONAL 15 MINUTES UNTIL CHEESE IS GOLDEN.
SERVE IMMEDIATELY

PREP TIME - 1 HOUR 30 MINUTES

SERVES - 10

PREP TIME - 1 HOUR 30 MINUTES

SERVES - 10

Everyday Baked Macaroni and Cheese

2011-06-22T17:26:00.000-05:00

Baked Macaroni is a big deal where I come from. I grew up in Saint Bernard Parish, Louisiana. There is a well-known eatery named Rocky and Carlo's that made baked macaroni famous in southeastern Louisiana. I''m sure thousands of people literally have travelledl to "the parish" for that alone. If St. Bernard had a signature dish, it would be baked macaroni. Hence, everyone from there has there own version of it; all influenced by Rocky's. This is a new recipe that I created last night that uses regular whole milk instead of evaporated milk or heavy whipping cream. I also used corn starch as a binder to see what would happen. Usually, when baked macaroni comes out the oven you have to let it rest for quite a while to thicken. With this recipe, it's not runny at all coming out and you can eat it immediately. Traditionally we would use long macaroni noodles for the pasta. I like the spiral rotini pasta because it catches more of the cheesy custard so there's some in every bite. This dish always reminded me of home (especially since I haven't really been there since Hurricane Katrina.) When I was a Katrina refugee in Myrtle Beach, South Carolina, I was often asked if I was homesick. I told them, "of course," but with dishes like these, "home is only a bite away!"

EVERYDAY BAKED MACARONI AND CHEESE

PREPARATION

8 OZ DRIED ROTINI PASTA

3 CUPS MILK

2 EA EXTRA LARGE BROWN EGGS

1 LB SARGENTO SHREDDED COLBY/MONTEREY JACK CHEESE

1 LB SARGENTO SHREDDED SHARP CHEDDAR CHEESE

1 TSP SALT

1 TBSP CORN STARCH

COOKING INSTRUCTIONS

PREHEAT OVEN TO 300 DEGREES
COOK PASTA ACCORDING TO DIRECTIONS ON BOX AND PLACE IN GREASED CASSEROLE DISH
COMBINE BOTH SHREDDED CHEESES TOGETHER IN BOWL
WHISK EGGS IN SEPEARATE MIXING BOWL UNTIL FROTHY
WHISK MILK, SALT, AND CORN STARCH INTO EGGS
POUR OVER PASTA
ADD HALF OF MIXED CHEESE TO PASTA
MIX CHEESE AND EGG MIXTURE INTO PASTA
TOP PASTA WITH REMAINING HALF OF MIXED CHEESE COVERING THE WHOLE TOP
BAKE UNCOVERED FOR 1 HOUR
REMOVE BAKED MACARONI FROM OVEN AND LET REST FOR 15 MINUTES
SERVE HOT

PREP TIME - 1 HOUR 30 MINUTES

SERVES - 6-8

Seared Tuna and Watermelon Salad

2011-06-20T17:17:00.000-05:00

This dish was actually inspired by Giada De Laurentiis. I was watching her show Everyday Italian on The Cooking Channel yesterday. She did a version of this as skewers for a party she was having. When I went to work today, we had some seedless watermelon left over from the weekend and I thought it would be a great summer special to run. The flavor and texture contrasts in this dish are great. In Louisiana, not only can we get great Tuna from the Gulf of Mexico, but also the best watermelons from Washington Parish (which is what I had to work with!) I kept this salad simple as Giada did only using extra virgin olive oil and a honey-balsamic reduction to finish. I recommend serving this with grilled pita wedges. Add fresh lemon juice to the salad right before eating to maximize all the flavors.

SEARED TUNA AND WATERMELON SALAD

HONEY-BALSAMIC REDUCTION PREPARATION

1 PINT BALSAMIC VINEGAR

1 PINT HONEY

COOKING INSTRUCTIONS

HEAT VINEGAR AND HONEY IN SMALL SAUCE PAN ON SAUCE POT OVER MEDIUM HEAT APPROXIMATELY 10 MINUTES TIL IT STARTS TO BUBBLE
REDUCE HEAT TO VERY LOW AND SIMMER FOR 10-15 MINUTES
POUR REDUCTION INTO HEAT RESISTANT BOWL OR TUPPERWARE AND REFRIGERATE UNTIL USE

TUNA PREPARATION

4 EA 8 OZ YELLOW FIN TUNA STEAK

2 TBSP EXTRA VIRGIN OLIVE OIL

TT SALT AND PEPPER

COOKING INSTRUCTIONS

SEASON TUNA FILLETS ON BOTH SIDES WITH SALT AND PEPPER
SPRAY NON STICK SKILLET WITH PAM COOKING SPRAY
ADD OLIVE OIL AND HEAT ON HIGH APPROXIMATELY 1 MINUTE
ADD TUNA STEAKS AND COOK 30 SECONDS ON EACH SIDE
REMOVE TUNA FROM HEAT AND LET REST 2 MINUTES
WITH A SHARP KNIFE, DICE TUNA INTO LARGE CUBES (1/2)

SALAD PREPARATION

4 EA SEARED TUNA CUBES

2 QTS SEEDLESS RIPE WATERMELON - LARGE DICE

3 EA CUCUMBERS - DE-SEEDED LARGE DICE

2 PINTS GRAPE TOMATOES

1/2 CUP CELERY - SMALL DICE

1/2 CUP GREEN ONION - SMALL DICE

1 CUP SHREDDED CARROTS

2 EA LEMONS - ZEST ONLY (RESERVE JUICE FOR FINISH)

1/4 CUP EXTRA VIRGIN OLIVE OIL

2 TBSP RAW SUGAR

1 TSP KOSHER SALT

1/2 TSP BLACK PEPPER

INSTRUCTIONS

MIX ALL INGREDIENTS IN LARGE NON REACTIVE MIXING BOWL
COVER AND REFRIGERATE AT LEAST 30 MINUTES

FINISH PREPARATION

3 OZ MIXED BABY GREENS (MESCULIN MIX)

1 OZ HONEY-BALSAMIC REDUCTION

2 OZ EXTRA VIRGIN OLIVE OIL

1 TSP FRESH LEMON JUICE

ASSEMBLY

ON A LARGE DISH PLACE BABY GREENS IN CENTER OF PLATE
TOP BABY GREENS WITH 8 OZ OF TUNA WATERMELON SALAD
POUR OLIVE OIL AROUND THE PERIMETER OF GREENS
DRIZZLE BALSAMIC REDUCTION AROUND THE PERIMETER OF GREENS INTO THE OLIVE OIL
DRIZZLE LEMON JUICE OVER THE TOP OF TUNA WATERMELON SALAD

PREP TIME - 60 MINUTES

YIELDS - 1 GALLON OF TUNA WATERMELON SALAD

SERVES - 16

Everyday Scrambled Eggs

2011-06-19T09:52:00.001-05:00

Chelsea always said that I made great scrambled eggs. Truth is, some people don't know how to scramble eggs though they would like to. It would seem such an easy task that I think they might be embarrassed to ask someone to show them. Remember it is always harder to ask for help than it is to provide it. I used to just grin at her condescendingly as if scrambling eggs was such a big culinary test of talent and proficiency. I learned later that cooking eggs properly is just that. A lot of chefs will test newly hired cooks by having them cook eggs. Tyler Florence once did a show on Food Network cooking omelets and he said the exact same thing. While at N'tini's I had intern prospects boil eggs as part of their interview. Sometimes we overlook the everyday tasks as being so simple that they need no thought or care in performing. This is exactly how bad dishes can slip out of a good kitchen. It is often the truest test of artistry to perfect and produce the most simplest of feats. Always cook every dish like it is your last. You are only as good as your last dish. Needless to say, I do not take compliments for granted any longer. Nor do I take my being able to cook for granted knowing how many people are out there who would love to be able to. Now I would just like to share what I've learned and hope it helps someone else along the way.

EVERYDAY SCRAMBLED EGGS

PREPARATION

2 EA LARGE EGGS

1 TSP MARGARINE

PINCH SALT

PINCH BLACK PEPPER

COOKING INSTRUCTIONS

CRACK EGGS INTO SMALL MIXING BOWL
BEAT THE EGGS WITH A FORK OR SMALL WHISK FOR AT LEAST 60 SECONDS. THIS WILL MAKE THE EGGS FLUFFY WITHOUT HAVING TO ADD MILK OR CREAM. THE LONGER YOU BEAT THEM, THE FLUFFIER THEY WILL BE.
SEASON WITH SALT AND PEPPER
SPRAY SMALL NON STICK FRYING PAN WITH NO STICK COOKING SPRAY
ADD MARGARINE AND HEAT ON MEDIUM HIGH HEAT UNTIL MARGARINE MELTS AND STARTS TO BUBBLE
POUR EGGS INTO THE MIDDLE OF THE PAN
WITH A HIGH TEMPERATURE RUBBER SPATULA PUSH THE EGGS FROM THE OUTSIDES OF THE PAN INTO THE MIDDLE
REPEAT AS YOU GENTLY CHOP AND TURN THE EGGS OVER BREAKING THEM UP AND COOKING THEM EVENLY
WHILE THE EGGS ARE STILL WET (NOT RUNNY) REMOVE THE PAN FROM HEAT ALLOWING THE RESIDUAL HEAT TO FINISH COOKING THE EGGS.
REMOVE EGGS FROM PAN WHILE THEY STILL HAVE A MOIST APPEARANCE TO PREVENT DRYING OUT.

PREP TIME - 10 MINUTES

SERVES - 1

Lemon Basil Caper Vinaigrette

2011-06-18T10:14:00.000-05:00

One of the guys I work with in the kitchen, Mr. Robert, brought some fresh basil from his garden into work while I was off. When I came in, he told me about the basil and that he had it soaking in some olive oil on the back line. He had figured to make a dressing with it for a lunch special. We did. The following day our lead line cook, Ms. Brenda, and I were thinking of what to run for specials that day. We had gotten in a lot of salmon that day and I thought a grilled salmon salad would be a nice lunch special. I had remembered the basil vinaigrette I made the day before and decided to modify it with capers. It was excellent. The salad comprised of baby spinach, red cabbage, shredded carrots, grape tomatoes, boiled egg, and char grilled salmon (6-8oz fillet). This dressing would be great on any grilled fish and possibly chicken. Even if you are not a big fan of capers, I know you will be pleasantly surprised with the well balanced subtle flavors... I know I was.

LEMON BASIL CAPER VINAIGRETTE

PREPARATION

1.5 CUP RICE WINE VINEGAR

12 EA FRESH BASIL LEAVES

2 TBSP BROWN SUGAR

1 TBSP CAPERS - DRAINED

1 TSP FRENCH'S YELLOW MUSTARD

1 TSP KOSHER SALT

1 TSP BLACK PEPPER

1 EA LEMON - ZEST AND JUICE

2 CUPS EXTRA VIRGIN OLIVE OIL

INSTRUCTIONS

PLACE ALL INGREDIENTS IN BLENDER EXCEPT OLIVE OIL
COVER BLENDER AND BLEND ON HIGH UNTIL SMOOTH
REMOVE CENTER OF COVER AND SLOWLY DRIZZLE 1 OZ OF OIL INTO BLENDER WHILE ON HIGH
BLEND FOR 10 SECONDS
DRIZZLE ANOTHER 1 OZ OF OIL INTO BLENDER WHILE ON HIGH
BLEND FOR 10 SECONDS
WITH BLENDER ON HIGH SLOWLY DRIZZLE THE REMAINING OLIVE OIL INTO BLENDER UNTIL DRESSING EMULSIFIES

PREP TIME - 10 MINUTES

YIELDS - 1 QUART

Blake and David's Boiled Crawfish

2011-06-17T17:01:00.003-05:00

Boiling crawfish is as much a religous experience to me as going to church. I think that it's the rituals of the boil, the preparations, the superstitions. I would boil every week if I could. The crawfish boil experience not only brings out the kid in me, but also excites me about life, and the life experience that few other things do: Friends, family, cold beer, it's perfect. My best friend, David Bachemin, and I have been working on this recipe for boiled crawfish since about 1997. I remember the first time we boiled crawfish, they were almost too salty to eat. We ate them anyway. Each year it got better and better. We boiled at people's houses, bars, restaurants, anywhere and anytime we could. One year before Hurricane Katrina, we did about ten crawfish boils; none of them were our own. We'd tell our friends we would boil their crawfish for them at their parties if we could eat some, too. We also had to have all the beer we could drink! It was a great arrangement for all. Those boils were some of the best times I have ever had in my life. None of it would have been the same without David who has been such a dear friend to me over the years. i told him that if I ever published our recipe I would be sure to give him his credit. I could never give David enough credit even if I tried. This one's for you, Dave!!!

BLAKE AND DAVID'S BOILED CRAWFISH

PREPARATION (HALF SACK AT A TIME)

1/2 30-40LB SACK LIVE CRAWFISH (PURGED AND WASHED WELL)

40 QTS WATER

1 12OZ CAN BEER (SACRIFICE)

1.5 BOXES(1 1/2) PLAIN SALT (2ND BOIL ONLY ADD 1/2 BOX)

6 EA LEMONS-HALVED

6 EA LIMES-HALVED

6 EA ORANGES-HALVED

1 HEAD CELERY-IN 2 INCH LINKS

4 EA JUMBO YELLOW ONION-HALVED

8 HEADS GARLIC-BOTTOM TIPS TRIMMED

3 PACK ZATARIN'S CRAB BOIL SEASONING BAGS

16 OZ ZATARIN'S LIQUID CRAB BOIL

8 OZ ZATARIN'S LIQUID LEMON CRAB BOIL

2 CUPS ZATARIN'S EXTRA SPICY POWDERED BOIL

4 OZ TABASCO SAUCE

6 EACH JALAPENOS - SLICED WITH SEEDS (OPTIONAL...IF YOU DARE!!!)

15 EACH BAY LEAVES

8 OZ SUTTER HOME CHARDONNAY

1 LB DOUBLE D SMOKED SAUSAGE-SLICED IN 2 INCH LINKS

2 LBS SMALL RED POTATOES-FORKED

4 OZ OLIVE OIL

8 EARS CORN - FROZEN MINI EARS

2 LBS BUTTON MUSHROOMS

COOKING INSTRUCTIONS

FILL 80QT SEAFOOD BOILING POT WITH STRAINER INSIDE POT HALF WAY WITH WATER AND HEAT ON HIGH
ADD LEMONS, LIMES, AND ORANGES. BE SURE TO SQUEEZE THEM OVER THE POT BEFORE YOU ADD THEM.
MIX POT WELL WITH PADDLE
ADD SALT, BEER, CELERY, ONIONS, GARLIC, ALL ZATARIN'S INGREDIENTS, TABASCO, JALAPENOS, BAY LEAVES, SAUSAGE, MUSHROOMS, POTATOES, AND CHARDONNAY
MIX WELL WITH PADDLE
COVER POT AND CONTINUE HEATING ON HIGH UNTIL LIQUID COMES TO A ROLLING BOIL ABOUT 15-20 MINUTES. YOU'LL SEE STEAM ESCAPING FROM THE LID.
REMOVE COVER AND ADD 1/2 SACK OF LIVE CRAWFISH
WITH PADDLE PUSH CRAWFISH DOWN INTO THE LIQUID AND STIR GENTLY
DRIZZLE OLIVE OIL OVER THE TOP OF THE CRAWFISH AND STIR
COVER POT AND BRING CRAWFISH BACK TO A ROLLING BOIL. ABOUT 5 MINUTES, LOOK FOR THE STEAM ESCAPING
TIME FOR 5 MINUTES
ADD CORN AND COOL POT DOWN FOR AT LEAST 60 SECONDS BY HOSING DOWN THE OUTSIDE OF THE POT WITH COLD WATER
REMOVE LID AND PUSH CRAWFISH DOWN UNDER LIQUIDS SURFACE
LET CRAWFISH SOAK FOR 25-35 MINUTES. THE LONGER YOU SOAK, THE MORE INTENSE FLAVOR.
REMOVE STRAINER FROM POT AND REST ON THE POTS LIP ON ONE SIDE AND THE PADDLE ON THE OTHER ALLOWING CRAWFISH TO DRAIN
DUMP STRAINER'S CONTENTS LONG WAYS ACOSS NEWSPAPER LINED PICNIC TABLE.
REMOVE SEASONING BAGS, LEMONS, LIMES, AND ORANGES AND PUT BACK INTO STRAINER.
PUT STRAINER BACK IN POT FOR SECOND BOIL
REPEAT RECIPE EXCEPT ONLY ADD 1/2 BOX SALT TO NEXT BOIL.

TRY ADDING SWEET POTATOES, PINEAPPLE, ASPARAGUS, ARTICHOKE HEARTS, HOT DOGS, BASICALLY ANYTHING YOU CAN IMAGINE... IT'S ALL GOOD!!!

PREP TIME - 2 HOURS

YIELD - ONE DAMN GOOD TIME!!!!

SERVES - 15-20

Everyday Meat Loaf

2011-06-16T17:03:00.000-05:00

I always wondered why my grandmother put boiled eggs in the middle of her meat loaf. I still don't know really, but I have my theories; fertility, luck, additional nutrition. Meat loaf has a bad rep as one of those frowned upon "common" home style dishes. I disagree immensely. Meat loaf is quick and easy. It's hearty and as flavorful as you want it to be. Not only are the meat and seasoning combinations endless, but so are the sauce pairings. Imagine venison and pork meat loaf wrapped in bacon with creole tomato - hamhock glace (I could get $25 dollars a plate at least in some of the restaurants I've worked). Presently, I have extremely limited means like the rest of you, so I did the best I could with what I had. We were not disappointed! That's the beauty of cooking. We had this with some home made mashed potatoes, a can of green peas, and a can of mushroom gravy that I added the meat loaf drippings to. Red gravies are fantastic with meat loaf as is the common ketchup based meat loaf sauce. Left overs make great sandwiches the next day. So...reintroduce yourself to one of the greatest "common" comfort foods ever!

EVERYDAY MEAT LOAF

PREPARATION

1 LB GROUND ROUND

1 EA EXTRA LARGE BROWN EGG

2 EA EXTRA LARGE BROWN EGG - HARD BOILED

1/4 CUP GUIDRY'S FRESH CUTS SEASONING (TRINITY)

1/4 CUP LEA AND PERRIN'S WORCESTESHIRE SAUCE

1 OZ MILK

1 TSP SALT

1/2 TSP BLACK PEPPER

1/2 TSP GRANULATED GARLIC

1/2 TSP GRANULATED ONION

1/2 TSP DRY MUSTARD

1/2 TSP CHILI POWDER

1 TBSP GREY POUPON DIJON MUSTARD

1 TBSP HEINZ KETCHUP

1 CUP PROGRESSO ITALIAN BREAD CRUMBS

COOKING INSTRUCTIONS

PREHEAT OVEN TO 400 DEGREES
FILL SMALL SOUP POT 2/3 FULL WITH COLD WATER
ADD TWO EGGS TO POT
HEAT ON HIGH UNTIL BOILING
TIME FOR TEN MINUTES COOKING ON MEDIUM HIGH
WHILE EGGS ARE COOKING, PLACE ALL OTHER INGREDIENTS EXCEPT BREAD CRUMBS INTO LARGE MIXING BOWL AND MIX BY HAND UNTIL MIXTURE IS WELL BLENDED
ADD 1/2 CUP OF BREAD CRUMBS AND MIX WELL
ADD REMAINING CUP OF BREAD CRUMBS AND MIX WELL
GREASE A 11X9 BAKING DISH WITH COOKING SPRAY
PLACE MEAT MIXTURE INTO BAKING DISH
FLATTEN MIXTURE OUT TO APPX 1 INCH THICK RECTANGLE
ALLOW MIXTURE TO REST FOR APPX 10 MINUTES
REMOVE FROM HEAT, DRAIN WATER CAREFULLY, AND RUN POT WITH EGGS UNDER COLD WATER TO COOL.
PEEL EGGS AND PAT DRY
PLACE EGGS IN THE MIDDLE OF THE FLATTENED MEAT MIXTURE END TO END DOWN THE LENGTH OF THE MIXTURE
ROLL THE MIXTURE END CLOSEST TO YOU OVER THE EGGS AND LIGHTLY TUCK ROLLING UNTIL YOU MEET THE OTHER SIDE
WITH YOUR HANDS GENTLY FORM THE LOAF BY PRESSING DOWN SLIGHTLY ALONG THE LENGTH AND CUP THE ENDS WITH YOUR HANDS MAKING SURE THE LOAF IS SEALED - THE LENGTH SEAL SHOULD BE AT THE BOTTOM OF THE LOAF
PLACE THE MEAT LOAF IN THE CENTER OF THE BAKING DISH
ADD 1/4 CUP OF COLD WATER TO THE BAKING DISH
PLACE IN OVEN UNCOVERED ON MIDDLE RACK FOR 15 MINUTES
ADD AN ADDITIONAL 1/4 CUP OF HOT WATER TO THE BAKING DISH AND CONTINUE COOKING FOR ANOTHER 15 MINUTES - MEAT LOAF SHOULD BE AT AN INTERNAL TEMPERATURE OF 150 DEGREES
TAKE MEAT LOAF OUT OF THE OVEN AND LOOSELY TENT WITH ALUMINUM FOIL FOR TEN MINUTES TO REST UP TO A TEMPERATURE OF 160 DEGREES
SLICE MEAT LOAF INTO 1 INCH THICK SLICES
YOU CAN USE THE DRIPPINGS IN THE BAKING DISH TO FLAVOR WHATEVER SAUCE OR GRAVY YOU CHOSE TO HAVE WITH THIS

PREP TIME - 45-60 MINUTES

SERVES - 4-6

Pan Roasted Fish

2011-06-15T09:53:00.000-05:00

I was contacted recently by a reader who was interested in a quick and easy recipe for trout, redfish, and/or red snapper. At many of the restaurants I worked in, we would often run a 'pan roasted fish' of some sort. The basics of this dish is pretty simple and yields great flavor. It's lightly seasoned and promotes the natural flavors of the fish you are cooking. Adding the liquids half way through not only aids the cooking process, but keeps the fish moist while adding enhancing flavors. When I cook fish this way, the aromas remind me of the summers I spent in Hopedale, Louisiana as a child in my family's camp on the bayou. What's better than that???

PAN ROASTED FISH

PREPARATION

4EA 6-8OZ WHITE FISH FILLETS (TROUT, RED SNAPPER, REDFISH)

3 TBSP OLIVE OIL

1 TBSP KOSHER SALT

1 TSP COARSE BLACK PEPPER

1 TSP GRANULATED GARLIC

1 TSP DRIED THYME

1 TSP PAPRIKA

2 OZ WHITE WINE

1/2 EA LEMON - JUICE ONLY

1 OZ COLD BUTTER - PAT

COOKING INSTRUCTIONS

MIX ALL DRIED INGREDIENTS TOGETHER IN SMALL MIXING BOWL
RINSE FISH FILLETS AND PAT DRY WITH PAPER TOWEL
LAY ON FLAT SURFACE AND DRIZZLE FILLETS WITH 1 OZ OLIVE OIL
SPRINKLE SEASONING MIX LIBERALLY ON FLESH SIDE OF FISH FILLETS
IN A 12" SAUTE PAN OR CAST IRON SKILLET HEAT REMAINING OIL OVER MEDIUM HIGH HEAT FOR APPROXIMATELY 1-2 MINUTES TIL HOT - NOT SMOKING
LAY FISH FILLETS FLESH SIDE DOWN COOKING FOR 2-3 MINUTES
GENTLY FLIP FISH FILLETS
DEGLAZE PAN WITH WHITE WINE AND LEMON JUICE. BE SURE TO SCRAPE THE BOTTOM OF THE PAN AS THIS WILL FLAVOR THE LIQUID.
COOK FOR ADDITIONAL 2-3 MINUTES OR UNTIL FISH IS FLAKY.
REMOVE FISH FROM PAN
REMOVE PAN FROM HEAT AND ADD COLD BUTTER STIRRING UNTIL BUTTER IS ALMOST ALL MELTED
POUR PAN SAUCE OVER FISH
SERVE IMMEDIATELY

PREP TIME - 15 MINUTES

SERVES - 4

Butter Beans with Andouille Coins

2011-06-14T19:17:00.000-05:00

I really enjoy the one pot bean dishes because not only are they financially friendly, but they are relatively simple to prepare. Living in the New Orleans area, I always ate Red Beans on Mondays. I grew up with my grandparents on a very modest income. My grandmother would have to make economical dishes that would feed my grandfather, myself, and everyone else that would pop in. We had a lot of dishes like these and I'm glad. I worked for a Chef in South Carolina that believed in the K.I.S.S. method of cooking (Keep It Simple Stupid.) Dishes like these fit that bill. Simple ingredients, simple techniques, extraordinary flavor. As an entree you could serve this with a side of scoop of rice, grits, or mashed potatoes. As a side it pairs well with fried chicken or grilled pork chops,

BUTTER BEANS WITH ANDOUILLE COINS

PREPARATION

1 TBSP VEGETABLE OIL

1/2 LB (1 LINK) ANDOUILLE SAUSAGE

2 EA 15 OZ CANS BUTTER BEANS

1 CUP GUIDRY'S FRESH CUTS SEASONING (TRINITY)

1 TSP SALT

1/2 TSP GRANULATED GARLIC

1/2 TSP GRANULATED ONION

1/2 TSP CAYENNE PEPPER

1 TSP HERBS DE PROVENCE

2 EA BAY LEAVES

1 CUPS CHICKEN STOCK OR BROTH

COOKING INSTRUCTIONS

CUT THE ANDOUILLE LINK INTO DIAGANOL SLICES 1/2 INCH THICK
IN MEDIUM SOUP POT, HEAT OIL OVER MEDIUM HEAT 1-2 MINUTES
ADD ANDOUILLE COINS AND COOK 1 MINUTE ON EACH SIDE UNTIL BROWNED
REMOVE ANDOUILLE AND SET ASIDE
ADD TRINITY AND SALT
SWEAT TRINITY UNTIL ONION START TO BECOME CLEAR
ADD BUTTER BEANS AND SAUSAGE - STIR WELL
ADD DRIED SEASONINGS, STIR WELL, AND COOK FOR ADDITIONAL 3-5 MINUTES
ADD CHICKEN STOCK, STIR WELL, AND INCREASE HEAT TO HIGH TO BRING TO BOIL
REDUCE HEAT TO LOW AND COVER
COOK ON LOW, STIRRING FREQUENTLY, FOR 2 HOURS
SERVE HOT

PREP TIME - 2 HOURS 15 MINUTES

SERVES - 4-6 PEOPLE

Fresh Gardenia Salad

2011-06-14T11:32:00.000-05:00

This dish was inspired by left overs from a vegetable tray. I ordered enough vegetables to make two trays at work and only needed to make one. A lot of times in a restaurant you would take these left overs and make soup. Because it's summer and we have a lot of customers looking to eat something light pool side, I decided to make them into a version of this salad. We plated this salad on a bed of shredded Napa cabbage with steamed shrimp and balsamic vinaigrette. I personally rather this with Caesar dressing, but either is fine. Again, steamed or grilled shrimp is excellent with this as well as grilled chicken. You can garnish this with a nice Italian cheese and/or fresh herbs.

FRESH GARDENIA SALAD

PREPARATION

1 LB. BROCCOLI FLORETS - FRESH

1 LB. CAULIFLOWER FLORETS - FRESH

1 LB. SLICED CARROTS - FRESH

1 GAL WATER

1 TBSP SALT

2 PINTS GRAPE TOMATOES

1 CUP SUN DRIED TOMATOES

1 CUP RED BELL PEPPERS - DICED

1 CUP CELERY - DICED

1/2 CUP RED ONION - DICED

2 TBSP CAPERS - NO JUICE

1 TBSP DRIED ITALIAN SEASONING

1/2 TSP GRANULATED GARLIC

1/2 TSP GRANULATED ONION

1/2 CUP OLIVE OIL

2 EA LEMONS - JUICE ONLY

TT SALT AND PEPPER

INSTRUCTIONS

HEAT ONE GALLON OF WATER TO BOILING IN LARGE STOCK POT
FILL LARGE MIXING BOWL HALF WAY WITH ICE WATER
ADD BROCCOLI, CAULIFLOWER, CARROTS, AND 1 TBSP SALT
TO BOILING WATER AND RETURN TO BOILING UNCOVERED
WHEN BROCCOLI AND CARROTS BECOME BRIGHT IN COLOR (APPX 3-5 MINUTES) REMOVE WITH STRAINER SPOON (SPIDER) AND PLACE IN ICE BATH
STRAIN VEGETABLES AND PLACE IN LARGE SALAD BOWL
ADD ALL OTHER INGREDIENTS
MIX WELL TO ENSURE EVEN COATING
COVER AND REFRIGERATE AT LEAST 2 HOURS
SERVE COLD

PREP - 30 MINUTES

YIELD - 2 GALLONS

SERVES - 15-20 PPL

Green Onion Sausage Meatballs with Ricotta Cheese

2011-06-11T10:06:00.002-05:00

What's fun about making meatballs is that you can flavor them however you want. Again, it's one of the dishes I love because it allows you to be creative. Pork is often added to beef and veal in Italian cooking so I figured the green onion pork sausage with be a nice touch. Also, I had some ricotta cheese left over from the last time I made lasagna so I decided to throw that in as well. You can make these in a pot the whole way if you like, frying off the meatballs first in a little olive oil. I chose to bake them off a little first because they seem to brown better in the oven. You'll still get the flavor in the sauce by deglazing the baking dish with red wine and pouring that excess into your sauce. Anyway, we made oven baked meatball po-boys with Sargento Mozzarella Provolone cheese. That's what I would recommend, but these meat balls with your favorite pasta would work just as well.

GREEN ONION SAUSAGE MEATBALLS WITH RICOTTA CHEESE

PREPARATION MEATBALLS

1 LB GROUND ROUND

1 LB FRESH GREEN ONION PORK SAUSAGE (REMOVE FROM CASING)

2 EA EXTRA LARGE EGGS

1 CUP RICOTTA CHEESE

1/4 CUP GUIDRY'S FRESH CUTS CREOLE SEASONING (TRINITY)

2 OZ LEA AND PERRIN'S WORCESTESHIRE SAUCE

2 OZ MILK

1 TSP SALT

1 TSP BLACK PEPPER

1 TSP GRANULATED ONION

1 TSP GRANULATED GARLIC

1 TSP DRIED BASIL

1 TSP DRIED OREGANO

1 TSP SUGAR

1 CUP PROGRESSO ITALIAN BREAD CRUMBS

PREPARATION SAUCE

2 EA 15 OZ CANS HUNT'S TOMATO SAUCE

1/4 CUP RED WINE

1 TSP SUGAR

COOKING INSTRUCTIONS

PRE HEAT OVEN TO 400 DEGREES
COMBINE ALL INGREDIENTS EXCEPT BREAD CRUMBS INTO LARGE MIXING BOWL
MIX WELL USING YOUR HANDS UNTIL ALL INGREDIENTS ARE WELL BLENDED
ADD BREAD CRUMBS AND MIX THOROUGHLY
ONE BY ONE, PORTION MIXTURE TO 4 OZ EACH
ROLL THE MIXTURE IN YOUR HANDS MAKING A BALL
PLACE ON A GREASED 11X9 BAKING DISH THREE TO A ROW
PLACE MEATBALLS ON COVERED IN OVEN AND BAKE FOR 30 MINUTES
IN MEDIUM SAUCE POT OR DUTCH OVEN HEAT TOMATO SAUCE OVER MEDIUM LOW HEAT
REMOVE MEATBALLS FROM OVEN
REMOVE MEATBALLS FROM BAKING DISH AND PLACE IN SAUCE
REMOVE EXCESS FROM BAKING DISH BY ADDING RED WINE AND SCRAPING WITH COOKING SPOON
POUR EXCESS INTO SAUCE
COOK MEATBALLS IN SAUCE ON LOW FOR AN ADDITIONAL 30 MINUTES

PREP TIME - 1 HOUR 15 MINUTES

YIELD - 12 MEATBALLS

Marinated Artichoke and Sun Dried Tomato Salad

2011-06-10T17:13:00.000-05:00

I ran a version of this recipe at work twice this week. The first was as a topping for pan roasted speckled trout. The second, and more fun, was a oven roasted pita topped with classic hummus and this salad. We sold out! This is an ideal summer salad for entertaining at the pool or picnic, on the patio or in the parlor.The flavor profiles are clean, subtle, and simple. If I had to choose, I would recommend serving this with pita bread, olive oil, hummus, and/or smoked salmon.

MARINATED ARTICHOKE AND SUN DRIED TOMATO SALAD

PREPARATION

6 EA 15OZ CANS ARTICHOKE HEARTS

2 CUPS SUN DRIED TOMATOES

1 CUP CARROTS - THINLY SLICED (BLANCHED)

1 CUP RED BELL PEPPER - FINE DICE

1 CUP CELERY - FINE DICE

1 CUP KALAMATA OLIVES - SLICED

1 CUP FETA CHEESE - CRUMBLED

1/4 CUP RED ONION - FINE DICE

1 TBSP GRANULATED GARLIC

1 TBSP DRIED ITALIAN SEASONING

2 EACH LEMONS - JUICE AND ZEST

1/2 CUP EXTRA VIRGIN OLIVE OIL

1/2 TSP CRUSHED RED PEPPER FLAKES

1/2 TSP SUGAR

TT SALT

INSTRUCTIONS

DRAIN ARTICHOKE HEARTS
SOAK ARTICHOKE HEARTS IN ICE WATER FOR 30 MINUTES.
STRAIN ARTICHOKE HEARTS
IN LARGE MIXING BOWL COMBINE ALL INGREDIENTS
TOSS GENTLY EVENLY DISPERSED AND WELL COATED IN THE OLIVE OIL.
COVER AND REFRIGERATE FOR NO LESS THAN 2 HOURS, NO MORE THAN 24 HOURS

PREP TIME - 45 MINUTES

YIELD - 1 GALLON

Pasta Puttanesca with Chicken and Smoked Sausage

2011-06-08T18:07:00.001-05:00

I love cooking pastas because pasta is relatively inexpensive, quick, and easy. When you don't have a lot to work with, it forces you to think outside the box and get a little creative with what you have. I grew up with my grandparents and believe me, my grandmother is the queen of making something from nothing. So as I am peering into my sparsely stocked refrigerator for inspiration, it came to me. Figures I would make a dish loosely translated meaning "whore's pasta." I say this more because of the "impoverished" implication of the phrase not the sexual connotation. If you think about it, necessity is the mother of all invention. So it would make sense that because I didn't have a lot of food choices to work with because of my financial limitations, I would piece together a meal that is in my opinion one of the best dishes I have ever made PERIOD! Turn on your favorite reality TV show, kick your shoes off, and lounge on the sofa with a big bowl of this pleasant peasant prostitution-inspired pasta.

PASTA PUTTANESCA WITH CHICKEN AND SMOKED SAUSAGE

PASTA PREPARATION

1 LB. DRIED ROTINI PASTA

1 GALLON WATER

1 TSP OLIVE OIL

COOK ACCORDING TO THE BOX'S DIRECTIONS FOR AL DENTE JUST BEFORE THE SAUCE IS COMPLETED
DO NOT RINSE - SIMPLY STRAIN AND POUR PASTA DIRECTLY INTO THE SAUCE

PUTTANESCA PREPARATION

2 TBSP OLIVE OIL

2 EACH CHICKEN BREASTS - MEDIUM DICED

4 OZ SMOKED SAUSAGE - MEDIUM DICED

1 EACH LARGE GREEN BELL PEPPER - MEDIUM DICED

1 15 OZ CAN ITALIAN STYLE DICED TOMATOES (FLAVORED)

1 CUP NEW ORLEANS STYLE OLIVE SALAD

8 OZ ORIGINAL V8 JUICE

1 TSP GRANULATED GARLIC

1 TSP GRANULATED ONION

1 TSP BASIL

1 TSP OREGANO

1/2 TSP SUGAR

1/2 TSP FENNEL SEED

1 TSP SALT

1/2 TSP BLACK PEPPER

COOKING INSTRUCTIONS

HEAT OLIVE OIL IN MEDIUM SAUCE POT OR DUTCH OVEN OVER MEDIUM HIGH HEAT 1-2 MINUTES
ADD CHICKEN AND SAUSAGE AND COOK STIRRING OFTEN UNTIL BROWNED, ABOUT 5 MINUTES
ADD BELL PEPPERS AND OLIVE SALAD AND COOK FOR ADDITIONAL 3 MINUTES
ADD REMAINING INGREDIENTS AND BRING TO BOIL.
REDUCE HEAT TO MEDIUM LOW AND COOK FOR APPROXIMATELY 45 MINUTES UNTIL THE LIQUID IS REDUCED TO AND THE SAUCE THICKENS. (DON'T WORRY IF IT LOOKS REALLY OILY, IT'S SUPPOSED TO.)
REMOVE FROM HEAT
ADD COOKED PASTA AND TOSS WELL WITH SAUCE UNTIL PASTA IS FULLY COATED
LET STAND FOR 3-5 MINUTES AND RE-TOSS
YOU CAN SERVE IMMEDIATELY, BUT HONESTLY THIS PASTA GETS BETTER AND BETTER THE LONGER IT SITS.
PREP TIME - 1 HOUR 15 MINUTES
SERVES - 4-6

Corn Flake and Buttermilk Fried Chicken Fingers

2011-06-06T17:16:00.000-05:00

I have been trying to perfect a fried chicken recipe for years. I've mostly been disappointed in the crust. I have tried so many different combinations of washes and batters that I could probably dedicate a whole section of this blog to fried chicken recipes. The latest of these attempts was last night. I thought these chicken fingers came out really good although I am still not satisfied enough to stop my experiments and call it perfected. I have been making chicken fingers lately for a few reasons: it's easier to feed my son, Lyrrik, chicken fingers, my wife, Chelsea, doesn't like a lot of fat, and making chicken fingers allows you to feed more people with a lesser amount of chicken. I have included a dipping sauce inspired by a famous chicken finger franchise that shall remain nameless. Fried chicken always pairs well with the traditional sides: Mashed potatoes and gravy, biscuit, smothered greens, cole slaw, and/or corn.

CORN FLAKE AND BUTTERMILK FRIED CHICKEN FINGERS

CHICKEN MARINADE

3 EACH SKINLESS BONELESS CHICKEN BREASTS - CUT INTO STRIPS

1 PINT BUTTERMILK

1 TBSP SALT

1 TSP BASIL

1 TSP GRANULATED GARLIC

1 TSP GRANULATED ONION

1 TSP SUGAR

1/2 TSP DRY MUSTARD

1/2 TSP CAYENNE PEPPER

MARINADE PREPARATION

CUT CHICKEN BREASTS ON DIAGONALLY 1/2" TO 3/4" THICK. THIS SHOULD YIELD 4 TO 5 TENDERS PER BREAST
IN MEDIUM MIXING BOWL, COMBINE ALL OTHER INGREDIENTS AND BLEND WELL
PLACE CHICKEN FINGERS IN BUTTERMILK MARINADE
COVER WITH PLASTIC WRAP AND REFRIGERATE FOR AT LEAST ONE HOUR.

CORN FLAKE BATTER

2 CUPS CORN FLAKES

1 CUP SELF RISING FLOUR

2 TBSP CORN STARCH

1 TBSP SALT

1 TSP BLACK PEPPER

1 TSP GRANULATED GARLIC

1 TSP GRANULATED ONION

PLACE ALL INGREDIENTS IN FOOD PROCESSOR ON LOW AND MIX UNTIL MIXTURE IS A FINE POWDERY CONSISTENCY

EGG WASH

4 EACH EGGS

IN MEDIUM BOWL, CRACK EGGS OPEN AND BEAT WITH WIRE WHISK UNTIL FROTHY (YOU SHOULD SEE BUBBLES.)

DIPPING SAUCE

1 CUP MAYONNAISE

1 TSP MUSTARD

1 TSP KETCHUP

1/4 CUP BLOODY MARY MIX

1 EACH LEMON - JUICE ONLY

1 TSP PAPRIKA

1 TSP CHILI POWDER

1 TSP SALT

1 TBSP BLACK PEPPER

1 TBSP CRYSTAL HOT SAUCE

IN SMALL BOWL, MIX ALL INGREDIENTS TOGETHER UNTIL WELL BLENDED.

COOKING INSTRUCTIONS

IN LARGE DUTCH OVEN, FRY DADDY, OR SAUCE POT FILL VESSEL HALF WAY WITH CORN OIL AND HEAT ON MEDIUM HIGH TO 350 DEGREES.
WHILE OIL IS HEATING, PLACE MARINATED CHICKEN, EGG WASH, AND CORN FLAKE BATTER NEXT TO EACH OTHER ON COUNTER TOP.
NO MORE THAN 6 TENDERS AT A TIME, PIECE BY PIECE, REMOVE CHICKEN FINGER FROM MARINADE, DIP IN EGG WASH, THEN DREDGE IN CORN FLAKE FLOUR.
SHAKE OFF EXCESS AND LAY FLAT ON SHALLOW RECTANGULAR DISH OR COOKIE SHEET
ONCE THE OIL IS HEATED TO 350 DEGREES, GENTLY LAY ONE TENDER AT A TIME INTO THE HOT GREASE UNTIL ALL 6 ARE IN
ALLOW BATTER TO CRUST COOKING APPROXIMATED 3 MINUTES
REDUCE HEAT TO MEDIUM AND CONTINUE COOKING AN ADDITIONAL 7 MINUTES UNTIL CHICKEN IS GOLDEN BROWN AND FLOATING.
REMOVE WITH SLOTTED SPOON OR STRAINER BASKET AND LET REST ON WIRE RACK OR PAPER TOWEL LINED PLATE (WIRE RACKS ARE BETTER SO THAT CHICKEN IS NOT SITTING IN GREASE.)
REPEAT PROCESS UNTIL ALL THE CHICKEN IS COOKED.
SERVE IMMEDIATELY OR HOLD IN OVEN AT LOWEST SETTING NOT MORE THAN 170 DEGREES.

PREP TIME - 1 HOUR

YIELDS - 12 TO 15 CHICKEN FINGERS

SERVES - 4 TO 6