Drick's Rambling Cafe

Roasted Green Beans and Vidalias with Apple Reduction

2013-05-21T06:00:00.000-05:00

Perfect Side Dish for Entertaining.

There are so many good side dishes we are enjoying this time of year thanks to just harvested, fresh vegetables. So many of which go well with our favorite pastime; that is time spent on the patio while grilling or barbecuing. This dish along with a good cold, creamy pasta or potato salad, and maybe roasted corn, is about all we need to serve while enjoying our love for outdoor entertaining,

I have made a similar reduction before or a recipe using similar ingredients in a gravy for fried pork chops. This time, I chose to make it (less calorie redux) for a flavorful addition using two of my favorites this time of year: Fresh green beans and Vidalia onions. Enjoy!

Roasted Green Beans with Sweet Vidalia Onions
and served with a wonderful Southern Apple Reduction
4 servings

1 1/2 pounds fresh green beans, ends trimmed
1/2 Vidalia or sweet onion, sliced into vertical strips
2 garlic toes, sliced
1 tablespoon olive oil
salt and pepper to taste
1 sweet cooking apple, such as Gala, peeled and 1/4-inch diced
1/2 cup chicken stock
1 1/2 tablespoons apple cider vinegar
1/2 teaspoon chopped fresh thyme
1/4 teaspoon sweet paprika
pinch of sugar or Splenda
1 tablespoon margarine
1 tablespoon real bacon bits, optional

Preheat oven to 375 degrees F.

Wash the green beans, pat dry and for ease, cut with kitchen shears into 1 1/2-inch lengths. Place into a bowl along with the onions and garlic. Toss with the olive oil and add a little salt and pepper. Spread on a baking sheet and roast for about 15 minutes or until beans wilt and begin to roast. Do not let the garlic burn. Remove to a serving dish and keep warm.

Meanwhile, place apple, chicken stock, vinegar, thyme, paprika and Splenda in a small saucepan and heat over medium high. Reduce down to about 1/4-cup; remove from heat and strain sauce into a small bowl mashing the solids with the backside of a spoon to render as much sauce as possible. Discard the solids. Add sauce back to saucepan and reduce to about 2 tablespoons. Add margarine and when heated, remove from heat.

Before serving, drizzle sauce over green beans and sprinkle with bacon bits if desired. Serve immediately.

recipe by +drick perry

Spinach Stuffed Catfish or Tilapia Roll

2013-05-15T04:00:00.000-05:00

Uptown Catfish.

Much earlier in time, way back in my youth, as oppose to now-a-days living here in the 'big' city, I grew up in a small town atmosphere where life was ever so simple, or so it seemed as a child. I remember, even though we used the term 'city' to describe the town, it was not; think along the lines of a metropolis Mayberry. The town's main commerce pretty much consisted of the central street running from the train depot and underpass to the courthouse up on the hill. Now, down the hill near the depot were many stores including my uncle's hardware store and across the street was one of our favorite eateries that served many of the townsfolk. I remember several birthday parties there as well as many lunches with Uncle 'Punch' and my Grand-daddy 'Cotton'. This area of course was known as downtown. And, up on the hill, near the courthouse and county's governing seat was another uncle's storefront and across from that, a corner eatery where I too enjoyed many lunchtime meals. This of course was called uptown and there were storefronts lining the street there too, but also many lawyers and 'uptown' folks. And right dab in the center, conveniently located for everyone was the local bank. Now I must mention that to get from downtown to uptown took all of five minutes; walking that is. It was much faster in a car, including being held up at the stop-lights.

I also remember pretty much everyone in the city eating fish on Friday's. I am not for sure why, it wasn't because of religion, not that we were not a religious town, just not Catholic. Grandmother normally served bream like bluegill or shellcracker, or what-ever had been caught and stored in the freezer. Momma liked the newfangled fish-sticks. At the restaurants we enjoyed catfish and most always it was prepared fried. I suspect if we ever saw anyone serving poached or broiled fish, why, we would probably think they done gone 'uptown'.

This recipe is actually a really healthy option and you can prepare it any day of the week, not just on Fridays. Each serving contains only about 9 carbs and if you use tilapia, you can cut it down to about 4 carbs per serving. Enjoy!

Catfish and Spinach Roll
4 servings (or halve the recipe as I did for 2)

4 catfish fillets (about 4 oz ea)
1 cup skim milk
1 teaspoon olive oil
3 garlic toes, minced
1/4 cup diced green bell pepper
11 oz package fresh baby spinach
1 teaspoon wine vinegar (I used O Pinot Noir)
Salt-free seasoning (like Mrs. Dash) or seasoning to taste (I also like whole-grain mustard here too)
fresh black pepper to taste
4 oz low-fat feta cheese, cut into 4 pieces
lemon

Preheat oven to 375 degrees F. Prepare a dish for baking by oiling with extra light olive oil.

Soak the fish fillets in the milk for at least an hour in the refrigerator, not more that three.

In a large skillet over medium heat, add the olive oil and saute the garlic until fragrant. Add the bell pepper and cook to soften. Add the spinach and cook stirring occasionally until spinach is just wilted. Remove from heat and sprinkle with the wine vinegar and salt-free seasoning. Toss to mix flavors.

Drain milk from fillets and pat dry with paper towels. Place one fillet in baking dish and lightly sprinkle with pepper. Add a slice of cheese in the center and add one-fourth of the spinach mixture on top of the cheese. Roll up the fillet and secure with a toothpick. Place seam side down in dish and repeat until finished rolling all fillets.

Bake in the oven about 20 minutes or until flesh is tested done with a fork. The fish should be firm all the way through and flakes easily with the fork. Remove and garnish with lemon. I like to plate and add a squeeze of lemon over the fish.

Afterthought: Why soak in milk? It's like saying "yes ma'am" to the ladies, I mean, it's just the way I was taught. I was told it made catfish 'sweeter' and truth-be-known, buttermilk is the norm.

Sautéed Spinach

2013-05-06T17:00:00.000-05:00

Stewed, Sautéed or Wilted, it all taste good.

This is a very easy recipe that I like to make, not only because is it low in fat and calories, but also 'cause it is so darn tasty. Yes, as you read it, it does have a smidgen of butter, but ya gotta use it if you want the spinach to absorb and pick up the essence of this recipe, and that is the wonderful simple, yet fantastic flavors.

Now you can trim the ends of spinach if you like; I know, it makes for one fine, silky tasting experience, but I do not at times, it does not bother me one bit. And for the best ever taste, cook this right before serving, dishing it right out of the skillet while steaming hot and not covering it with a lid as doing so causes it to wilt even more, at it did for me last night as I finished another dish. However, wilting it down so didn't change the taste one bit. Enjoy!

Sautéed Spinach
about 4 servings

1/2 teaspoon extra virgin olive oil
1 teaspoon butter
1/2 onion, chopped
2 or 3 sweet red mini peppers, sliced or 1/2 red bell pepper, chopped
2 garlic toes, smashed and diced
1 teaspoon white wine vinegar
1 teaspoon Dijon mustard
1 pound baby spinach, washed and patted dry
seasoning blend to taste (I use Badia complete)

In a large skillet over medium heat, add the olive oil and saute the onion until crisp tender, about 2 minutes. Add the mini sweet peppers and garlic and saute for 1 minute. Stir in the vinegar and mustard.

Increase heat to medium high. Add the spinach and saute until it wilts down just a bit, about 3 minutes. Remove from heat and season to taste. Stir to fully incorporate. Serve immediately or cover and keep warm but doing so will result in something like stewed spinach.

Southern Stir-Fry Vegetables

2013-05-03T07:00:00.000-05:00

Complete all-in-one meal that satisfies.

Good any time of the year and especially when vegetables are young and tender, garden fresh, this recipe is so easy, so good and affordable too. Most items are in the 'fridge and pantry anyway so there should not be too much to add to your shopping list. Chocked full of flavor and vitamins, this recipe is not to bad in carbs if you use turkey sausage and margarine, that is, compared to my original way.

This meal comes together really fast once you get to cooking so it is important to have vegetables and sausage sliced and ready before starting to cook. It is also important to have vegetables cut in uniform size so each cooks just right.

Enjoy!

Southern Stir-Fry Vegetables
A very satisfying plate of fresh vegetables with good ol' Southern flavor.
2 large meal servings or 4 sides

1/2 pound smoked Conecuh (mild or spicy) sausage, cut into 1/4-inch slices - or use turkey sausage to reduce fat
1 to 2 tablespoons extra light olive oil
1 cup trimmed green beans, cut into 1-inch pieces
1 large carrot, sliced thin
1/2 cup sliced celery
1/3 cup sliced onion
1/3 cup sliced bell pepper
1/4 cup sliced mini sweet peppers
2 medium yellow squash, sliced
salt, pepper, garlic seasoning blend
2 cups chopped fresh green collards, turnips or cabbage
1 cup broccoli florets
2 tablespoons low-sodium chicken stock
2 tablespoons dry white wine or flavored vinegar
2 tablespoons margarine or butter, optional

Heat wok or large skillet over medium high heat (or 375-degree F. if using electric) and cook the sausage stirring all while until brown on both sides. Remove to drain on a paper lined plate and wipe wok with a paper towel.

Add 1 tablespoon olive oil and when hot, add the green beans and carrot. Toss and cook 1 minute. Stir in the celery, onion, peppers, squash and seasoning mixture. Toss and cook about 2 minutes. Add the cabbage and additional oil if needed; cook stirring for another minute. Add the broccoli and cook tossing for another minute.

Add the chicken stock, wine and butter. Toss and continue to stir lifting from bottom cooking another 2 minutes or until vegetable are crisp tender.

Serve immediately.

Barbecue Baked Beans, Low Sugar Recipe

2013-04-24T18:00:00.000-05:00

Reduced sugar version without loosing taste.

As I prepared this recipe for a cookout last week, I wanted to maintain the version of baked beans I know belong on plates along the South. One with a deep brown sugar, cane syrup or molasses base and made just like I was taught, with ketchup, mustard and bacon to help deepen the flavor. But the thing about my making a different recipe other than using my regular one, was that I needed one suitable for diabetics. So, I turned to Mayo clinic and found a recipe that formed the basis for this one. To my surprise, the Mayo version contained molasses and bacon.

I opted to start with dried beans only because I think they are better for diabetics. I skipped the molasses and used Splenda brown sugar blend. I like to use Spenda 'cause it doesn't break down during cooking and do funny things or become weird tasting. Now as for keeping the taste true to what barbecue beans should be, I caramelized the onions and added savory ingredients for the depth. Hope you try this one, and to be honest, I couldn't tell much difference than when I use 1/3 cup brown sugar in my regular recipe. Enjoy!

Barbecue Beans for Diabetic Eating
8 to10 servings

1 cup dried navy or northern beans (3 cups soaked)
1 teaspoon white vinegar
4 cups low sodium chicken broth

1 bay leaf
-
3 strips thick cut bacon, chopped
1/2 cup chopped onion
1/4 cup chopped green bell pepper
1 tablespoon cider vinegar
1 teaspoon Tabasco Chipotle pepper sauce
1 tablespoon prepared mustard
1/2 cup low sugar ketchup
1 teaspoon reduced sodium Worcestershire
1/4 teaspoon black pepper
1/4 teaspoon onion powder
2 tablespoons Splenda brown sugar blend

To prepare the dried beans: In a large saucepan, add beans and cover with water 2-inches above the beans. Add the vinegar and bring to a boil. At boil, reduce heat to low and cook for 1 hour. Drain.

Add the soaked beans back into the saucepan over medium high heat along with the chicken broth and bay leaf. Bring to a simmer and reduce heat to low. Allow to cook for 60-75 minutes or until beans are cooked. You can tell when they are still firm yet give easily when mashed. Turn off heat, remove bay leaf and let set covered.

In a small skillet, saute the bacon over medium high heat until bacon is brown and crispy. Remove bacon to drain on a paper lined plate. Discard all but 1-tablespoon of the bacon grease. Saute the onions until clear. Remove from heat and add the bell pepper.

Mix the cider vinegar with the remaining ingredients in a 3-quart casserole with a tight fitting lid. Stir in the onion and peppers. Spoon the beans on top and even out. Add enough of the bean liquid to cover about 1-inch.

Place in the oven covered and bake about 1 1/2 hours. Stir every 30-minutes and add more broth if needed.

Best Tasting, Fajita Beef Kabobs

2013-04-18T18:00:00.000-05:00

Easy grilling with a superb and unrivaled outdoor taste.

Nothing beats the taste of grilled beef kabobs. And there aren't too many fine meals that come together so effortless either.

A little prep time of cutting the beef sirloin, top round or tenderloin into sections of about 1-inch x 1/2-inch along with a few savory vegetables is all the time you need in preparing this one. Well, you gotta whip up the marinade of course and thread the skewers too but after that, it's a quick trip to the hot grill and in no time flat, you're on your way to some fine eating. Be sure to cut the vegetables (like onions, bell pepper, squash, mushrooms, cherry tomatoes, etc.) the same diameter as the beef. And be sure to place the onion and bell pepper directly next to the meat for added flavor.

I let the beef marinate about an hour and brush it on as the kabobs grill away. Be sure to place the kabobs over a hot fire and watch carefully, it won't take no time at all. Why, I bet you won't be able to finish your beer.

I can't wait to try this marinade on chicken wings too. It is outstanding in flavor and made the meat tender and the vegetables extraordinarily tasty.

Fajita Marinade for Kabobs
~works well on chicken too

1 tablespoon reduced sodium soy sauce
1 tablespoon red wine vinegar
1 1/2 teaspoons low sodium Worcestershire sauce
2 garlic toes, minced
1 teaspoon pure clover honey
1 teaspoon dried parsley flakes
2 teaspoons fajita seasoning
1/4 teaspoon course ground black pepper
1/4 cup extra light olive oil

Allow the meat to marinate at least an hour, two would be great. Use the marinade to brush on the kabobs during the first rotation of grilling.

Seasoned Country Fried Thick-Cut Pork Chops

2013-04-09T08:00:00.000-05:00

Get your taste buds ready!

The beginning of a mouth-watering and head nodding approved meal in our house normally begins with a long stare at the entree as it arrives to the table. In this case, a thick ol' southern fried pork chop seasoned perfectly.

I say perfectly 'cause this is how we do it. Each bite of this moist, well flavored chop is a celebration of goodness. And if cooked right, not only is it tasty but tender as can be and so moist, that the juicy goodness runs down the fork. Now of course, ya might want to save all the pan renderings for some good ol' brown gravy, as we do sometimes, or you might want to go with the simplicity of enjoying the chop naked. And if you notice in this recipe from way back when frying was acceptable, and was the mainstay on every southern table, you will notice good ol' shortening is used as the oil of choice. Butter is added to assist in acquiring a nice, ultra-thin crispy brown crust from a simple dredging in the seasoned flour. No egg, milk or buttermilk here, simple and pure. Enjoy!

Country Fried Thick Pork Chops
2 servings - or increase for more servings

1/3 cup all purpose flour
1 teaspoon cornstarch
1 teaspoon salt
1/2 teaspoon garlic powder
1/2 teaspoon ground thyme
1/4 teaspoon cayenne
1/3 cup Crisco
1 tablespoon butter
2 -1 to 1 1/2 inch thick pork chops

In a wide, shallow bowl, mix the flour and cornstarch with the seasonings.

Preheat oven to 350 degrees F.

Pat the chops dry with paper towels. Season lightly with salt and pepper on both sides. In a wide enough skillet without crowding the chops, heat the shortening over medium heat. Dredge the chops in the mixture coating both sides well.

When shortening is melted and hot, add butter and just as it starts to color, shake excess flour from chops and add to the skillet. Cook 6 to 8 minutes per side.

Remove chops to a baking pan and place in the oven. Cook until internal temp is 145, about 15 minutes. Let rest tented with foil for 5 minutes before serving.

Chicken Kabob Marinade Recipe

2013-04-03T07:00:00.000-05:00

Great, Simple Grilled Taste.

Turkish in origin, the famous shish kabab, or kabob as we say it, is an easy, inexpensive and quick way to enjoy dining al fresco. Shish, meaning 'skewer', is also fun to cook and eat.

On the way home from work, a stop at the grocer the other day had me puzzled as to what to prepare for supper. Instantly I thought of kabobs. Chicken marinates fairly quickly especially when you cut it into bite size pieces and it cooks in less than 15 minutes. While the meat marinates is plenty of time to prep the onion and bell pepper to aid in flavoring the chicken on the skewers. And during this time, I steamed a bunch of asparagus, prepped the bread and also had a left-over casserole heating in the oven. Ninety minutes later, we were enjoying a wonderful meal on the patio as the sun went down for the evening.

This is a simple yet flavorful marinade that I think brings out a great, grilled chicken taste. Enjoy!

Chicken Kabob Marinade
about 4 servings

2 1/2 pounds boneless chicken, breast or thigh meat, cubed
2 tablespoons lemon juice
1 tablespoon soy sauce
1 tablespoon red wine vinegar
3/4 teaspoon granulated garlic
1/2 teaspoon ground black pepper
1/2 teaspoon salt
1/4 teaspoon ground bay leaf
1/4 teaspoon granulated onion
1/8 teaspoon cayenne
1 tablespoon light vegetable oil

Whisk the lemon juice, soy, vinegar, garlic powder, pepper, salt, bay leaf powder, onion powder and cayenne in a medium bowl. Whisk in the oil and mix in the chicken coating well. Cover and refrigerate for 45 minutes to an hour. Remove and thread onto skewers for grilling. Use the marinade as a grilling baste during the first rotation.

Making Proper Gravy

2013-03-28T05:00:00.000-05:00

How to Make Gravy Like Momma

Southern Kitchen Classics: Gravy Making

Many essential things come from the kitchens of our parents and grandparents. Many are of life's lessons, a few about cooking and a few with recipes. This one is about cooking.

To our ancestors, making a sauce or gravy was not science but today, we know it is just that. Both sauce and gravy consists of thickening agents combined with a aqueous mixture to increase its viscosity without substantially modifying its other properties, such as taste. To do so properly provides body, increases stability, and improves suspension of added ingredients. Thickening agents include: polysaccharides (starches, vegetable gums, and pectin), proteins (eggs, collagen, gelatin, blood albumin) and fats (butter, oil and lards). All purpose flour is the most popular food thickener, followed by cornstarch, arrowroot, potato or tapioca. All of these thickeners are based on starch as the thickening agent. But unlike the last four agents, only all purpose flour is widely used in making gravy as the cornstarch (which is actually a flour too) and root crops yields clear, translucent gravies and will not brown as in making a roux. source

Now in the south and I mean deep south, the terms gravy and sauce are the same. In fact, sauce is rarely use in many parts and as I remember from my youth, 'gravy is spooned from the pan and sauce is served at the table'. Here, I use gravy as a compatible word.

There are many ways to make gravy using flour. Three of the basics are:

using a slurry which is flour and cold liquid combined and whisked into a base liquid before raising the temperature needed to thicken the sauce. Using this method does allow you to skip the addition of fat.

by making a paste of flour and fat (Beurre Manié) and whisking it into a heated base liquid to thicken

and the best is by making a roux of flour and fat ... period

By using the first two methods to make a gravy, the sauce will not maintain stability and both require a long time to cook out the raw flour taste. By starting with a roux, which is mostly equal part flour and a fat, you cook to break down the flour and rid that raw taste before adding the base liquid.

Now, the best pan to use for a gravy is of course a saucier, but a rounded bottom skillet will do nicely too. And, if you are making dark roux, you want to make sure your saucier, pot or skillet is a heavy, 3-ply or cast iron vessel. A good whisk with many tines along with a flat bottom spatula are the basic tools in making roux for gravy.

So what is the best ratio of ingredients: According to Alton Brown, 1 cup liquid with 1 ounce flour and 1 ounce fat by weight is the trick. source So if you need 3 cups of gravy, increase all by 3. Momma did not weigh out her ingredients, nor do I. Like her, I do the tablespoon method and it goes like this: for every 1 cup of liquid, make a roux using 2 tablespoons of fat with 2 tablespoons of all purpose flour.

Now, let's get to making gravy. Melt the fat (lard, oil or butter) over medium heat and when melted hot, whisk in the flour all at once. Whisk good for 2 minutes which the roux should start to thin out or spread a little on its own. At this point, turn down the heat to low and continue whisking. It is here where the level of thickening power is achieved and it is here where depending on how long you stir and cook it determines the color and flavor.

A rule for type of roux, thickening power and cooking time on low heat goes something like this:

White - 1 part roux - cooks about 5 minutes

Blond - 2 parts roux- about 20 minutes of stirring

Tan Chocolate - 3 parts roux - plan on up to a good hour

Dark Creole Brick Red - 4 parts roux - takes up to 2 hours

You see, the lighter the roux, the more thickening power it will have and likewise, the darker it is the less, meaning the more you will need to thicken the same amount of liquid.

I have always followed Momma's way introducing the roux to the liquid base of both ingredients being hot or at least the liquid being on the warm side and the roux cooled down a bit by removing off-heat or caramelizing vegetables before the liquid's melding. Chef Brown's axiom is that the roux should be room temperature and the liquid base hot. I mention this only because I have much faith in Sir Alton. But momma's way has never let me down. Either way, slowly whisk in about 1/3 of liquid into the roux over high heat forming a paste. This will ensure a smooth, binding gravy. When thickened, add another 1/3 of liquid and whisk until smooth. By using the roux method, the gravy will thicken quickly, at about 150 degrees F. or about the time you first start to see bubbling action breaking the surface. Add more liquid, tablespoons at a time until desired consistency. At this time, your gravy is ready.

Note that gravy made with a flour roux will also cool down quicker than say one made the Beurre manié method. Therefore, it is necessary to thin a roux base gravy down a tad more than you would think knowing it thickens as it cools especially if serving at the table.

As I mention in our family cookbook, Grits to Guacamole, Momma had a flair of making various sauces and would stand over the stove and then cunningly use that same labor intensive sauce over heated vegetables from the freezer. Some of her best sauces or gravies come from a roux base including these:

Béchamel / Creole Creamed Eggs

Béchamel - a white milk gravy made with all purpose flour and butter

Mornay - taking the white gravy and adding cayenne along with Gruyere and Parmesan

Alfredo / Creamy Chicken Alfredo

Alfredo - the white roux gravy adding garlic, Parmesan and a pinch of nutmeg

Soubise - classic Béchamel with the addition of shallots or onion

Velouté / Sweet Onion Apple Pear Gravy

Velouté - a meat flavored sauce using a butter and flour roux along with a base liquid of chicken, fish or veal stock

Paprika - a Velouté with the addition of onion, added butter, paprika and heavy cream

Cheese / Baked Macaroni and Pimento Cheese

Classic Cheese for Mac - the Béchamel blended with cheddar cheese is perfect for vegetables too

Saw Mill / Fried Chicken Fillets

Saw Mill Gravy - the white milk gravy heavily seasoned with black pepper, sometimes with bits of browned ground country sausage

Red Eye Gravy - flour roux with country ham drippings and coffee

Tomato Gravy / Creole Daube

Creole Tomato Gravy - a seasoned roux gravy with the addition of diced tomatoes

Brown Gravy / Momma's Meatloaf

Brown Gravy - pan drippings from cooked meat stirred into a darkened flour based roux

Asparagus Coddled in Cheese Sauce

2013-03-24T09:00:00.000-05:00

Let the Fresh Flavor Shine.

Asparagus is so good this time of year, it seems to be plentiful in all grocers. But even at the peak of harvest season, a 'good buy' seems to be a tad too much. Why is that? Well, it seems asparagus, which grows to be a big ol' fern if not gathered young, takes a long time to harvest, three years or more in fact from seed germination. The young ones, the kind I used in this recipe, are many times referred to as 'pencils'. You can find these real thin ones right now in the markets.

'Pencil' Asparagus

And, just so you know, the size does not necessarily indicate how tender or tough the spear will be as thin ones stored for a long time are tough as are big and fresh, day-picked fat ones harvested late. When shopping, look for spears with a bright green color, have compact heads, and the ends look freshly cut, not shriveled. Prepare asparagus soon after purchasing but you can refrigerate them wrapped in plastic for a day or two. The easiest and fastest way to remove the tough ends is to snap each at its natural breaking point rather than peeling away the tough outside and scales. I hold each spear in one hand just pass the tender 'frongs' or tip and with the other hand holding at the cut end, I bend the spear in an arching motion until is snaps at its own breaking point.

For this recipe, I used a pound which on average will feed 2 to 4 folks depending on serving size of course.You can also cut up your spears into bite-size pieces, which I almost did here, and for every pound of fresh asparagus, I normally get about 3 cups or so. What I like about this recipe is that it allowed the wonderful, fresh taste of the asparagus to come forth with the spears being crisp tender and the sauce lay only a delicate flavor of richness coddling the spears. Enjoy!

Asparagus Coddled in Mild Cheese Sauce
about 4 servings

1 pound thin asparagus
1 quart boiling, salted water
3 tablespoons butter or margarine
2 tablespoons all-purpose flour
1/2 teaspoon Cajun seasoning
Salt and pepper to taste
1 cup + 2 tablespoons milk
dash of Worcestershire
1/3 cup grated mild cheddar cheese
2 tablespoons minced red bell pepper
1/2 cup buttered crumb mixture

Wash the asparagus and break off the tough ends. Arrange flat in a dish and cover with the boiling salted water. Let set for 5 minutes. Drain and set asparagus aside on towel to dry.

In a saucepan, melt butter over medium heat and blend in the flour stirring for 2 minutes. Season with the Cajun spice and gradually stir in the milk making a thin white sauce. Add salt and pepper to taste. Blend in the Worcestershire and remove from heat. Blend in the cheese and then stir in the red bell pepper.

Arrange the asparagus in a buttered casserole and spoon the sauce on top. Scatter the top with the buttered crumb mixture. Bake in a preheated 350 degree F. oven for about 20 minutes or until sauce is bubbly and crumb is brown.

Note: For the crumb mixture I added about 6 garlic croutons and about 4 saltines in a baggie and pounded the heck out of it with a mallet. I then tossed the crumbs with about a teaspoon of melted butter.

Shrimp Gumbo with Okra

2013-03-20T12:00:00.000-05:00

Arial of Dauphin Island

Dauphin Island, Pelican Girls and Gumbo

Today I want to share a few really good recipes and a very special event I know everyone would love to attend. For those us us who are lucky enough to live so close to Dauphin Island, this event draws a lot of attention and a lot of good eats, even the Iron Chef himself a couple of years back when Alton Brown stopped by to promote our seafood industry right after the BP incident. Dauphin Island is located to the south of Mobile and on Alabama's Gulf Coast, south of Heron Bay. By car, it is a short ride from the I-10 corridor passing through Mobile and by boat, you can find Dauphin Island by navigating here (N30 15'31, 90" W88 06'47.78).

Now one of the stories in my cookbook, Journal of Mobile's Southern Cookery, is the tale of how the Pelican Girls arrived on Dauphin Island in 1704 and how the french pastries or fried 'bugnes' became a favorite along the region, later finding their way to New Orleans (we now call the sweet version beignets). The recipe for a fried Seafood Cheddar Beignet follows the story in the book. In short, the Pelican Girls were brought over for fraternization with the French soldiers and settlers of Mobile which at the time, was the capital of Louisiana. With the Pelican Girls came a very valuable ingredient in southern cookery - Okra. And as told, it is here, on Dauphin Island, where a French-Canadian housekeeper and cook for Jean Baptiste Le Moyne de’ Bienville made a fish stew using the okra from the African slaves of West Indies along with native filé powder made from dried sassafras leaves. Thus, Gumbo came into existence and it is here, on Dauphin Island where such an event should be celebrated historically.

First, about the Festival.

2013 Gumbo Festival Schedule

Friday – 3/22:

Learn the art of making gumbo from local chefs and gumbo aficionados by visiting five different locations to enjoy live cooking demonstrations, gumbo tasting and live music.

Saturday – 3/23:
The Arts & Crafts Festival runs from 9AM-4:30PM
Children’s Activity Area fun is open 11AM-4:30PM
Enjoy live music from 11:30AM-4:30PM
and the Gumbo Cook-Off and sampling is from 11AM-2PM

All located at the Alabama Deep Sea Fishing Rodeo Headquarters – 531 Lemonyne Dr.

Enjoy the music of:

Marc Broussard & Bonerama

with special guest Ryan Balthrop

Sunday – 3/24:
West End Beach party
Battle of the Bands
Sandcastle Contest
Beach volleyball
Children's Activities
10AM- 5PM
Tickets $12 advance / $15 gate
Children 6-12 $5
Purchase Advance Tickets here

Also on the island–

Alabama Gulf Seafood Tasting Tour

Visit Island restaurants during the designated times on the tasting tour and receive a free sample of their Alabama Gulf Seafood specialty. Free and open to the public. *While samples last* Look for the signs!

Saturday 12-6 pm -Skinners Seafood (1100 Bienville)
Saturday 1-4 pm -Lighthouse Bakery (919 Chaumant)
Saturday 3-5 pm -JT’s Sunset Grill (1102 Desoto Ave)
Saturday 8-10 pm- Bienville Bar & Grill (1614 Bienville) Live Music with Justin Fobes
Saturday 4-6 pm- Dauphin Island Chevron & Grill (1000 Bienville)
Sunday 3-5pm- Islanders Restaurant (1504 Bienville) Live Music with Brett LaGrave
Sunday 1-4 pm -Dauphin Island BBQ (906 Bienville)
Sunday 11-5 pm- West End Beach Party- (West end of Bienville)

Now for my recipes:

I make a Shrimp Gumbo much like Dove Gumbo, meaning with a blond to medium roux and very little 'additive' ingredients other than the trinity and a little Creole love. I think the main ingredient should be the forefront of the dish, Alabama shrimp, and the roux is used as a binder as with the okra rather than an added depth as we do when making our seafood gumbos using the nuttier, dark Creole brick colored roux.

Shrimp Gumbo with Okra

bowl of Gumbo from Mobile Bay area - AL.com

or in Beinville's times, this would be Gumbo Fevi aux Chevretes

2 pounds medium (31-50 count) Alabama shrimp, raw with heads intact
1 cup dry white wine (I use dry Vermouth)
1 bouquet garni
1/4 cup lard, Crisco or cooking oil
1/4 cup all-purpose flour
1 cup diced onion
2/3 cup diced celery
1/2 cup diced green bell pepper
8-10 garlic toes, minced
1/2 cup chopped parsley
1 medium tomato, peeled, seeded and diced
2 cups sliced (1/2-inch) fresh okra or 1 -20 oz bag frozen
2 sprigs of thyme (about 1 teaspoon fresh minced)
1/4 teaspoon ground bay leaves (or 2 medium)
1/4 teaspoon white pepper
1/2 teaspoons cayenne
1 teaspoon sea salt
2 quarts hot shrimp stock
1 quart hot chicken stock

Serve with:
1 bunch green onions, chopped
1/2 cup chopped fresh parsley
Several varying bottles of hot sauce
White rice

Start by deheading the shrimp and peeling away the shell (and tail) from each shrimp. Place the shells and heads in a stockpot and add a bouquet garni made with 3 sprigs of parsley, a sprig of thyme and several tender sprigs of oregano. Cover with about 2 1/2 quarts of water, the Vermouth and bring to a boil. Reduce to medium heat and simmer for an hour. Meanwhile, devein the shrimp if desired and begin the roux although you must not astray while making roux as constant stirring is crucial. When shrimp stock has cooked, strain through a fine mesh sieve or use a linen lined colander for a clearer stock. Reserve stock and keep warm adding water to make 2 quarts; discard the solids.

In a large, heavy stockpot over medium high heat, add the lard and when heated, quickly stir in the flour. Stir using a wooden paddle lifting the flour mixture from the bottom of the pot constantly until a the roux turns a light brown (color of light brown sugar) to medium (color of peanut butter). Reduce heat to medium and stir in the onions. Stir until onions are soften and add the celery, bell pepper, garlic, parsley, tomato and okra. Cook about 5 minutes stirring occasionally to keep okra from sticking.

Add the thyme, ground bay leaves, the two ground peppers, salt, and slowly incorporate the shrimp stock adding a little at a time until blended. Stir in the chicken stock and decrease heat to low. Cover and simmer about 30 minutes or until the okra begins to break down. Add the shrimp and and cook covered 5 minutes. Remove from heat and allow to set 10 minutes.

Serve with white rice and garnish with green onion, parsley and hot pepper sauce if desired.

Here are some other recipes:
Gulf Coast Seafood Gumbo
Chicken and Cajun Sausage Gumbo
Cajun Duck and Sausage Gumbo
Making a Good Roux

Gulf Coast Garlic Shrimp Linguine

2013-03-16T07:00:00.000-05:00

Alabama's Shrimp shines in this recipe.

With it's common main ingredients, this recipe is one found in practically all cuisines. Garlic and spices like the hot, red pepper along with parsley plays into Italy's Scampi, Spain's Gambas al Ajillo, a spicy version of Thai's Goong Pong Gari and of course, our America's southern Barbecued Shrimp.

Like a good southerner, I chose to flash-fry these Alabama wild shrimp with a light crust of flour, which I think helps keeps them tender throughout the cooking and also adds to the creamy sauce. I then incorporate these Gulf beauties into a Creole lemon-wine-butter sauce similar to our heritage white Bordelaise sauce we so adore with crab claws and our much loved seafood dishes.

The Bordelaise recipe today is my take on the American-Italian Shrimp Scampi with a little of our BBQ shrimp way of doing it thrown in for added taste. Enjoy!

Gulf Coast Garlic Shrimp Linguine
Southern Style Shrimp & Sausage Scampi
serves 4 to 6

2 pounds large Alabama or Gulf Coast shrimp, peeled, deep deveined (almost butterflied)
1 tablespoon no-salt Creole Seasoning
1 cup all purpose flour
1 cup oil for frying (peanut oil is best, extra light olive oil is okay)
11 pound smoked sliced sausage, optional
2 tablespoons minced garlic or about 12 toes, minced
1 tablespoon Worcestershire
5 tablespoons fresh lemon juice (about 1 1/2 lemons)
1/2 teaspoon crushed red pepper
1/4 teaspoon bay leaf powder, or 1 large bay leaf
1 cup chicken stock
1 1/2 cups dry white wine (Vermouth is great)
salt and fresh ground black pepper to taste
1 stick (4 oz) unsalted cold butter (yes, use real butter here) cut into teaspoon size pieces
1/4 cup thinly sliced green onions
2 tablespoons minced fresh parsley, plus more for plating
1 pound fresh linguine, cooked

Pat the shrimp completely dry. Sprinkle with the Creole seasoning and toss in a paper bag with the flour. Lay on a wire rack until ready to cook.

Heat the oil in a medium saucepan or deep fryer to 365 degrees F. A good test is to fry a piece of bacon and when it turns brown the oil is hot and also flavored. Carefully fry the shrimp in batches for about 1 minute each side or until the shrimp turns a light brown. Remove to a wire rack on a sheet pan and keep warm (a 200 degree over works great). Continue frying the shrimp until all is cooked.

Over medium high heat, add about a tablespoon of oil to a large skillet cook the sausage until brown on both sides. Remove to drain on a paper lined plate. Set aside.

Add the garlic to the skillet and sauté over medium high heat for about 1 minute. Add the Worcestershire, lemon juice, crushed red pepper, bay leaf powder, chicken stock and wine. Allow mixture to reduce to half in volume. Season with salt and pepper to taste and incorporate in the butter by whisking it off-heat into the sauce. When emulsified and velvety, return skillet over medium heat and add in the shrimp and green onions. Tenderly toss the shrimp coating with the sauce, cover and bring to a simmer. Remove from heat, toss again adding the parsley and serve over warm linguine.

Be sure to serve with crusty hot French bread.

See also these recipes along the same theme:

Spanish Style Rice for BBQ Cookouts

2013-03-14T05:00:00.000-05:00

Perfect Side-Dish for Barbecue and Grilled Meats

Do you know that March is National Tex-Mex month? Neither do I but since this is my third consecutive recipe evolving around the Mexican/Texan/Spanish tastes, something of a holiday sorts must be celebrated somewhere. Well, at least it is in my house. Actually, today's recipe is in anticipation of getting outside and firing up the grill. I have not cooked much outside this winter as I normally do, except for our Friday night ritual.

I bought my first racks of ribs yesterday and this afternoon I will be barbecuing my favorite, St. Louis style pork ribs using my BBQ Rib Rub and Mopping Sauce recipes. Together, it's so good, most guest like myself never use a BBQ sauce preferring the ribs served 'dry'. The secret, if you can call it that, is the slow process of bringing together the cooked-on rub with a slow baste of the mopping solution. Okay, I better get going, my mouth is drooling.

Back to the rice. This is a side dish based on another one I make and serve with Mexican meals but I added a few southern elements and toned down the Mex a bit to make it appealing to BBQ foods. I'll add a comment after we get through eating.... Hope you try and enjoy it!

Spanish Style Rice for Cookouts
with a little southern flavor
serves 8

2 tablespoons butter (or butter with olive oil)
1/2 cup diced white onion
1/2 cup diced green bell pepper
1/2 cup diced red bell pepper
1/2 cup sliced celery
1/4 ground bay leaves or 1 large bay leaf
1/2 teaspoon sugar
1 teaspoon salt
1 teaspoon ground cumin
1 teaspoon poultry seasoning
1 -14.5 oz can petite diced tomatoes with juice
2 cups chicken broth
1 1/2 cups white long-grain rice, uncooked
1/3 cup chopped toasted pecans
1/2 cup thinly sliced green onions

In a large saucepan, heat the butter over medium high heat and sauté the four vegetables tossing to remove a little of the moisture. Cook until onions are slightly brown.

Add in the bay leaf, the spices, tomatoes and broth. Increase heat to high and at simmer, stir in the rice. Cover and reduce to low. Cook 18 minutes.

Remove from heat and let rest 5 minutes. Fluff with large tine fork working in the pecans and green onions. Keep warm in a serving bowl until ready to plate.

Notes: Do not let set long before stirring or it could become mushy. I removed the rice from the saucepan and into a bowl to prevent this from happening, an experience I remembered from a similar recipe. Or you can reduce the chicken broth by 1/2 cup but as you can see in the pic, I think the rice turned out nice and plumped.

After the fact comment: pure yum - balanced flavor, not too spicy with subtle overtone of Spanish flavor - it was perfect complement for the ribs and would be great companion with other pork or chicken as well as grilled meals. I might would add some dried fruit if serving with game.

Oven Cooked Chili Cheeseburger

2013-03-10T17:00:00.000-05:00

The Chili is in the Burger.

Still hankering for a little more tasty meals other than the bland foods we tend to eat when we have a cold or the flu, my taste buds motivated me toward a spicy, messy Chili con Carne topped cheeseburger. But before I got too carried away, I decided to go another route: Make a hamburger loaded with the flavors of a big ol' bowl of chili loaded roasted flavor, I mean that is all Chili con Carne really is, right? Meat flavored with chiles.

And one of the best things going is the way I prepared these; you can do so in the oven, anytime of the year. No going outside during the winter, no worrying about the burgers falling apart (it do contain a lot of moisture) and no frying on a stove-top griddle slinging grease all over the kitchen. Yup, a very appealing yet satisfying burger.

Enjoy!

Chili Cheeseburger
makes 8 burgers

1/2 tablespoon olive oil
1 medium onion, finely chopped
2 or 3 garlic toes, minced
1 -4 oz can Fire Roasted (Hot or Mild) Green Diced Chiles, Hatch brand
2/3 can (from a 15.5 oz can) Fire Roasted Diced Tomatoes, drained
Recipe for my Taco Seasoning Mix or 1 -1.35 oz package Taco Seasoning
1 1/2 tablespoons good chili powder blend (Mexene will do)
1/2 teaspoon ground cumin
1 1/2 pounds ground lean (93%) beef
6 Onion split buns, toasted
6 slices Pepper Jack or Monterey Jack cheese
Romaine lettuce leaves, thin onion and tomato slices and sliced avocados if desired

In medium sauté pan, heat oil over medium high heat and sauté onion and garlic until onion is slightly brown. Add drained chilies, tomatoes, taco seasoning, chili powder and cumin. Stir and simmer about 10 minutes to reduce moisture a bit. Let cool about 5 minutes.

Preheat oven to 400 degrees F.

With a large spoon or spatula, mix cooked ingredients with meat. Divide mixture into six portions and shape into burgers. Place on a large roasting pan or bake ware about 1-inch apart. Place in oven and reduce heat to 350 degrees.

Cook about 10 minutes and turn burgers over. Continue cooking about 10 minutes or until desired doneness. Remove and drain on plate. Place cheese slice on each and tent loosely with foil.

Use your favorite salsa or condiment on the buns and add lettuce, onion, tomato and avocado if desired.

Roasted Vegetable Taco Soup with Meatballs

2013-03-06T09:00:00.000-06:00

Full of Gitty-Up,

this Is a Cowboy's Ambrosia

Folks, this is a most wonderful, well developed and flavorful soup, if I may say so myself. I made it this weekend as I began to recover from a nasty cold and tired of having chicken base soups, which I do love, I hankered for a little more flavor. This one did more than I expected.

I've noticed in the past many Taco Soups using a package of dry ranch seasoning salad dressing but I cannot recall ever making such. Instead, I like the limey, tart tomatillos to replicate what I expect would be an unexpected flavor brought on by the packaged seasonings. By roasting the tomatillos over an open flame, the flesh remains firm while the green skin chars nicely. I think the oven produces a mushy mess and does not char the skin on tomatillos that much. The tomatoes need to roast just enough to make it easy to remove the peel becoming 'stewed-like' while the onions and peppers stay in longer to blacken a bit. This process using fresh ingredients brings out such a richness and depth that that is so worth the little effort.

For the meatballs, I based the recipe on how I do it when making my Sopa de Albondigas and pre-soaking the rice helps speed the cooking time. I like the medium grain white rice here and as noted in my last recipe, it's qualities are best suited for cooking into foods such as this. And because I like Chorizo flavor, I added it to the beef and cooked the meatballs in the oven, unlike most Sopa de Albondigas recipes, to remove its fat.

The broth comes together quickly as the remaining ingredients are pretty much staple cupboard and pantry items and it is the roasted veggies that brings everything together. I like the greenness of the spinach, sorta like lettuce in a taco I guess. So, here is a quick-step listing from my notes on how I made this one, it is one I will repeat many times. Hope you do too. Enjoy

Roasted Vegetable Taco Soup with Meatballs
about 10 servings

Roast over open flame:
4 tomatillos

Roast in broiling oven:
3 roma tomatoes
1 large white onion, quartered
1 red bell pepper, halved
-remove and chop

Add:
1/2 cup medium grain white rice
1/2 cup boiling water
-in a bowl and let set for 30 mins, then squeeze dry

Heat in stockpot:
2 tablespoons olive oil

Saute in stockpot over medium high heat:
1 medium onion, diced
2 large garlic toes, minced
1 jalapeno, minced
-remove and let cool

Combine in a large bowl:
1 pound ground lean beef
1 pound chorizo, casing removed
1/2 teaspoons salt
1/4 teaspoon black pepper
1 /2 teaspoon ground cumin
1/4 teaspoon cayenne
the sautéed vegetables
the soaked (and patted dry) rice
-together and form into 1/2 to 3/4-inch balls; place on baking pans and bake 15-20 at 350 degrees F or until brown; drain on paper towels

Add to the stockpot:
2 carrots, diced
1 large zucchini, diced
2 cups frozen shoepeg corn
1 -15 oz can black beans, rinsed and drained
1 -16 oz can red or pinto beans, rinsed and drained
Recipe for my Taco Seasoning Mix or 1 -1.35 oz package Taco Seasoning
-mix together

Stir in:

1 -8 oz can tomato sauce
2 quarts chicken stock
1 quart beef stock
-bring to a simmer over medium high heat.

-Add the meatballs a few at a time until incorporated.

-Allow to come to a second simmer and cook on low 20 minutes.

Stir in:
Roasted vegetables
3 cups fresh baby spinach, washed and drained

-Stir and simmer about 10 minutes

-Serve with a good sprinkle of cheese, tortilla strips or fritos, pico de gallo and sour cream if desired.

Note: Read the post above for a further explanation of the 'how and why' of preparing this soup.

Confetti Rice Casserole

2013-02-27T08:00:00.000-06:00

A baked rice casserole recipe worth serving.

Running down through Arkansas, Texas, Louisiana and Mississippi is an area known as the Southern Rice Belt and from here, a significant portion of the nation's rice crop is grown. Positioned along side the Mississippi river, this land yields much of our conventional rice such as the long-grain white rice found in every southern kitchen. Creole cooks from long ago discovered the grain characteristics which result in the rice cooking dry and flaky, not sticky.

Then there are the specialty rice grown for the specific needs of niche markets which usually command a premium market price. A few interesting varieties are: Neches - a glutinous (waxy) long grain cultivar that is used by the starch and flour ingredients industry as a way to reduce the imported waxy rice. Lotus - a popcorn-scented long grain cultivar. Louisiana Pecan - This long-grain rice is grown only in the bayou country of southern Louisiana. It's similar in flavor to Basmati, but the flavor suggests a nutty flavor and has a rich aroma. Texmati - A wonderful long grain rice with a dry, fluffy texture when cooked. Bengal, Jupiter and Neptune - All are medium grain rice grown mostly for expansion rice and used in breakfast cereals, confections and snack type products. Southern medium grain rice is also grown for its creamy consistency to use in desserts and puddings. It is not considered a good choice for serving as a stand-alone white rice as it is not as clean tasting as japonica varieties. Cooks in the southern states prefer to use it in foods containing spices, beans, meat and sauces.

This recipe is an easy way to make a rice soufflé-like casserole with savory overtones. This dish will accompany most any entrée and is one you will be glad to serve at your next dinner, supper or Sunday meal. It is especially good served under creamed chicken which, is an old southern way to use up left-over chicken meat by melding it into a flavorful and creamy, milk-base gravy.

Enjoy!

Confetti Rice Casserole
6 to 8 servings

1 tablespoon butter or margarine
3 cups cooked long-grain white rice
1/2 cup grated mild cheddar cheese
1/4 cup grated Monterey Jack cheese
1/4 cup grated Gouda cheese
1/2 cup diced red bell pepper
1/3 cup diced onion
1/4 cup thinly sliced green onion
1/4 cup chopped parsley
1 teaspoon salt
1/4 teaspoon white pepper
3 eggs, well beaten
1 1/2 cups milk
1/2 teaspoon Worcestershire
good dash of hot red pepper sauce

Preheat oven to 325 degrees F.

In a 2 quart round (or 3 quart rectangular if you want to cut into squares) casserole, melt the butter and coat the bottom and sides of the dish.

Combine remaining ingredients and spoon into the casserole. Bake for 1 hour or until a knife inserted into center comes out clean.

Let rest about 5 minutes before serving.

Very Special Red Velvet Cake

2013-02-24T12:00:00.000-06:00

Special Occasions Call for Special Cakes

A birthday came calling last week, a very special one, one marking a milestone of importance. Not mine mind you, I don't think I have ever baked myself a birthday cake. This day was to say hello to an occasion worthy of a favorite cake and the cake of choice, well, you've already gotten a look at that.

There are many special cakes to mark such a day: Yellow Cake with Fudge Icing, German Chocolate, Carrot with Coconut Cream Cheese Frosting, Caramel Cake, Lane Cake, Coconut, Very Chocolate with Creamy Chocolate Icing, Hummingbird, Lady Baltimore, on and on... what's yours?

Now, as I made this cake, I pondered its origin. Y'all should know by now I rarely let sleeping dogs lie. I vaguely remembered an urban legend of the cake coming from the Waldorf-Astoria in New York from around the 1920's. It was the tale of a guest billed for the Waldorf cake recipe much like the famous cookie recipe was to the Neiman Marcus fraud. Much like the cookie, the red velvet cake also goes by many names; the Waldorf-Astoria cake, the $300 cake, so on, so on. Later, as the cake cooled on the counter, I really started searching and discovered the cake began its notoriety much earlier, in the late 1800's by a family-owned food colorings and extracts entrepreneur. You see, housewives during the Great Depression had no desire for extracts much less food colorings. Thus, to boost interest and sales, displays throughout the South and the Midwest showcased large, full-color photos of the reddest-of-red chocolate cake ever imagined. Of course, free recipes for the cake were handed out with every purchase of John Adams' butter and vanilla extracts along with two bottles of red food coloring. And as they say, the rest is history.

Now, for this special cake, I used my grandmother's recipe from our family cookbook, Grits to Guacamole, changing only the way the cake is made, not the ingredients in the cake. And I used her Cream Cheese Icing as a filling and to frost the sides. And, because the birthday guest is really into chocolate, I added a ganache to each layer. Enjoy!

Red Velvet Cake

3 1/2 cups sifted cake flour
1 teaspoons salt
3 tablespoons unsweetened cocoa
1 1/2 sticks unsalted butter
2 1/2 cups sugar
3 large eggs
2 ounces red food color
1 1/2 teaspoons vanilla extract
1 1/2 cups buttermilk
1 1/2 teaspoons vinegar
1 1/2 teaspoons soda

Be sure to have butter, eggs and buttermilk at room temperature.

Grease three 8-inch cake pans. Line bottom of pan with parchment paper. Grease and flour the bottom (parchment paper) and sides. Tap out any excess flour; put aside.

Position oven rack in center and preheat oven to 350 degrees F.

Sift flour, salt and cocoa in a bowl and put aside. In mixer, cream butter with sugar on medium-high speed until light and fluffy. Add eggs one at a time beating well after each addition. On low speed, add in the food color and vanilla. Scrape down the sides and blend on low.

Mix the buttermilk, vinegar and soda together. On low speed, add alternately the dry ingredients with the buttermilk mixture. Scrape down the sides with a spatula insuring a smooth and will blended batter.

Divide the batter into the three pans evening out the top. Place in the oven and bake about 30 minutes or until center of each test done. Do not overcook. Remove to a rack and allow cooling for 1 hour. Invert onto the rack and cool completely before frosting or adding a filling. (Be sure to remove parchment paper.)

Frost with Cream Cheese Icing below or an older, southern birthday cake frosting known as a vanilla cream icing and made with sweet milk, sugar, flour, butter and/or shortening.

Note: Many times I have, like my grandmother, sliced each layer in half making a 6-layer cake. If you do, be sure to increase your frosting or filling.

Cream Cheese Icing
Increase this recipe 1 1/2 times if you want to frost the top layer.

1 stick margarine
1 -8 oz cream cheese, softened
16 oz confectioners’ sugar
1 teaspoon vanilla
1/2 to 1 teaspoon liqueur (I like Southern Comfort) -optional
1 cup toasted pecans, chopped

Cream the margarine with the cream cheese. Blend in the confectioners’ sugar until smooth and then add the vanilla extract and liqueur. Add to layers and/or frost sides; sprinkle with pecans.

For the much more decadent version, add the chocolate ganache to each layer before assembly.

Chocolate Ganache

1 cup heavy cream
1 -16 oz good quality semisweet chocolate chips

In a double boiler or bowl over barely simmering water, melt the chocolate into the cream. Whisk to blend completely. Remove from heat source and allow cooling just a bit. Pour ganache onto each layer forming an even puddle and with the back of a spoon, push it to the edge but do not allow it to run down the sides. Allow the ganache to set completely, about an hour, before continuing with frosting the cake.

Irish Immigrant Stew

2013-02-20T17:00:00.000-06:00

Beef or Lamb Stew Recipe

When emigrants arrive to the United States, they bring with them their native way of cookery. America is blessed with such a rich diversity of food cuisines from a wealth of countries. The south is no different as I have mentioned many times and I believe it is here, where a most homogenize merging of foodstuff comes together, just like in a good gumbo.

Most historians when mentioning the Irish migration tend to focus on the settlement of the New England states, although during the 18th century, the Irish flourished heavily in Georgia and the Carolinas as well moving onwards into the Delta areas. It is here that many became prominent citizens, rising above the immigrant mentality held in the upper New England states of New York and Massachusetts. Much of the rise came about from the Irish fighting in the American Revolutionary War and doing so won the hearts and camaraderie of fellow southern citizens. It is here, in the south where the Irish found tolerance and where their heritage was welcomed. And it is in the south where Irish families felt acclimated, becoming part of a community while gaining foothold and persevering tenacity.

After 1815, the Irish immigration rose to over 33,000 per year and of those, the laborious work of digging, forming canals for waterways and moving earth to make way for railways in the south was done by many of the Irishmen. Others became doctors, lawyers and plantation owners. During this time, New Orleans, which was the largest city in the south, became one-quarter Irish. It is no wonder there is such an influence of Irish character in New Orleans. Mobile had its share of Irish influx too and even today, Callahan's Irish Social Club exists just a couple blocks from our house.

Which brings us to the recipe today, one of those peasant style, home-goodness, one-pot meals that slowly comes together in making a full-bodied, hearty stew of pleasantry. It blends together the distinctive characteristics of the southern Irish, a little of my momma and a whole lot of me. You see, the recipe is based on one my momma made many times and in making her version of Irish Stew, she used cubes of lamb shoulder along with large chunks of carrots, potatoes and turnips. You could too, either way . . . enjoy!

Irish Immigrant Stew
4 to 6 servings

2 pounds beef roast, boneless short ribs or stewing meat, cut into 1-inch cubes
salt and pepper
2 tablespoons olive oil
1 tablespoon butter
1 large yellow onion, chopped
3 cloves toes, minced
1 bottled beer, like the clean and crisp Harp Lager or the somewhat hoppy Murphy's Irish Red
4 cups rich beef stock
1 tablespoon Worcestershire
1 large bay leaf
pinch of cayenne
good pinch of thyme
4 whole carrots, roughly sliced bite size
1 pound red potatoes, unpeeled and chopped bite size
1/2 teaspoon sugar
1 tablespoon chopped fresh parsley

In a medium bowl, sprinkle the beef cubes with a little salt and pepper. Add enough flour lightly coating each piece. Spread on a pan to keep dry.

In a stockpot or Dutch oven, heat the oil and butter over medium high heat and when butter begins to brown add the beef, just enough to cover the bottom. Sear bottom side of the beef to a light brown, about 3 minutes and turn meat to sear the other side. Remove to a plate and sear remaining beef cubes. Tent the plate of beef with foil and keep warm.

Add the onions to the pot and cook stirring onions until the onions caramelize from the fond in the pot. Add the garlic and cook for a minute or two. Add any remaining dusting flour along with enough to make about 1/4 cup. Stir flour into the onions and cook about 3 minutes. Pour in the beer (at room temperature), beef stock, Worcestershire and add the bay leaf, cayenne, thyme and sugar. Allow liquid to come to a simmer on its own (not increasing heat to do so) and at simmer add the browned beef. At second simmer, reduce heat to medium low (barely simmering) and cook covered for about 2 hours.

Stir the carrots and potatoes into the stew mixture. Cook 30 to 45 minutes covered or until the potatoes are tender. Add a half-cup of hot water to the stew if the mixture becomes too thick.

Serve with a sprinkle of parsley and hot crusty French bread, cornbread muffins or soda bread.

Slow Cooker Roast Beef for Debris Po-Boys

2013-02-16T17:00:00.000-06:00

The World's Greatest Sandwich

... if you ask me.

Debris: pronounced 'day-bree' and means the bits and pieces left behind from roast beef. Read the history of the po-boy sandwich from an earlier grilled Cajun chicken post.

During Mardi Gras, I decided to feed my staff, at least the ones in our retail division lunch one day (the Special Event Crew setting up the many balls missed out) and I thought nothing would be better than my favorite Mardi Gras food. That would be a good ol', dripping messy, and I mean run-down-your-arm kind of messiness, French bread sandwich filled savory bits and shreds of beef and a full-flavored beefy gravy. If you have ever had a NOLA roast beef sandwich, then you know the kind we southerners prefer, or rather, demand. If you have not, then you should know that the NOLA type of roast beef is a misnomer as it is not roasted at all, rather boiled or braised in liquid, veggies and spices until it literally falls apart, thus becoming debris.

I have several recipes for roast beef sandwiches and the one today is similar to one I shared during a contest back in 2011. Scroll down that post to find it. I used the slow cooker this time to cook the roast beef and used a whole sirloin tip roast (it was really a good buy). By cooking it in the slow cooker, I was able to do so slowly overnight and by lunchtime, it fell apart which was perfect and so well received.

Now, I am not saying this po-boy, the recipe today, is the world's greatest sandwich, but it is a darn good one. To me, as mentioned, a roast beef sandwich is my very favorite. One taste of the sandwich today brings out flavorful depths of braised beef with savory onion and slight garlic undertones, a taste that from only one bite, will seem like your very first, and one being a taste of homecoming. Enjoy!

Roast Beef for Debris Style Po-Boys
using a smaller roast will result in the same flavorful beef, just more of the delicious gravy
serves about 30

1 -10 to 12 pound whole sirloin tip roast (rump roast is my normal preference)
salt, cracked pepper, garlic powder or your favorite roast seasonings
flour for dusting
1 small bell pepper, diced
6 garlic toes, smashed and mince
3 large yellow onions, sliced
1 tablespoon steak seasoning (I used Bahia)
1 -15 oz can condensed beef broth

Unlike the NOLA method, I like to sear my roast and this time I did it quickly in the oven.

Preheat oven to 475 degrees F.

Remove roast from the packaging, rinse if desired and dry completely. Remove the silver skin left on and any visible fat. Normally there is a vein of silver and fat running through the center. Season the roast all over with salt, pepper and garlic powder. Dust lightly with flour completely. Place in a roasting pan and roast in the oven for about 15 minutes turning the roast over midway or until the meat is seared all over. Remove from oven.

In a large slow cooker, place half of the bell pepper an garlic in the bottom and lay the roast on top. Sprinkle the remaining bell pepper and garlic. Cover roast with the onion slices and with the steak seasoning. Pour the beef broth over the onions.

Cover and cook on low for 10 to 12 hours.

Remove cover and if needed, shred roast with two serving forks or chop on a large cutting board. I stirred the roast around enough to dislodge most into bite size pieces and then continued cooking on low another 4 hours. At this point, the meat fell apart and was ready to serve.

Serve on French style pistolettes, cut French bread, Po-Boy loaves or even submarine type loaves. In true sense, the sandwiches would be served "fully dressed" with mayo, lettuce and slices of tomato. Horseradish, red onions, bread-and-butter pickles and Creole mustard are optional; some folks even like a dab of BBQ sauce (a sacrilege act if you ask me).

Creole Stuffed Pork Tenderloin

2013-02-09T17:00:00.000-06:00

Spinach and sausage inside, tasty savor on the outside.

Nothing better than a good stuffing and I'm not just talking about me. For some reason, we love to stuff all kinds of foodstuff from vegetables, loaves of bread to critters of all kind. Many enjoy a stuffed bird but I kinda shy away from that, I mean, I enjoy pan-style dressing with roasted poultry. It's just the way I was brought up I guess.

Now, stuffed vegetables I can eat my self crazy and beef or pork roulades, why, dey ain't nuttin' better if you ask me. This is another way we enjoy eating pork - stuffed tenderloin southern style. Enjoy!

Creole Stuffed Pork Tenderloin
serves 6-8

1 1/2 to 2 pound pork tenderloin
Poultry seasoning, salt and white pepper
1/4 pound mildly spiced ground bulk pork sausage, cooked and crumbled
1/4 cup diced celery
1/3 cup diced onion
1/4 cup diced green bell pepper
8 ounce baby spinach leaves
1/4 cup toasted blanched almonds
1 tablespoons minced white raisins (dried cranberries would be good too)
2 tablespoons
1/2 cup soft breadcrumbs

Prep the tenderloin by slicing down the length about 1/2-inch depth with a sharp fillet knife. Turn the knife to one side and begin slicing horizontally while rolling loin along as you proceed until the tenderloin becomes a flatten, rectangular rolled out piece of meat, sort of steak-like. There are many ways to prepare the loin, some prefer cutting downward in the center and then cutting to each side; the cut would resemble an upside-down 'T'. And there is the cut that resembles an angular 'J'. I like the rolled version as the piece of meat becomes more of a roulade.

Lightly sprinkle the inside (cut side) with a little poultry seasoning, a light sprinkle of salt and white pepper. Cover and refrigerate to allow rest while proceeding to prep the veggies and cook the sausage.

In a medium skillet, brown sausage over medium heat and remove any grease. Add the celery, onion and bell pepper to the sausage and cook about 3 minutes over medium low, just enough to soften the veggies. Add the spinach and stir until wilted. Add the almonds and raisins; remove from heat. Stir in the bread crumbs. Allow to cool and give all a rough chop on a cutting board.

Preheat oven to 450 degrees F.

Remove roulade from refrigerator and set aside. Place the mixture in the center of the roulade. Spread the mixture to one end (the thinnest) and begin rolling just like a jelly-roll. Use kitchen twine to truss the tenderloin in several places securing it together.

Place the tenderloin cut side down on a baking pan and place in the oven. Turn the temperature down to 375 degrees. Roast about 25 minutes or until internal (meat part) temperature reaches 150 degrees F. Remove from oven, cover with foil and let rest about 10 minutes before cutting.

Notes: This time, I mixed a little soy sauce with red wine vinegar and brushed on the tenderloin before placing it in the oven. Not Creole but it gave it an outdoor flavor.
Many folks prefer to brown the tenderloin on the stove but I think a good hot oven does just as well and leaves only one pan to clean.

Refried Beans - Southern Style Mexican redux

2013-02-06T12:00:00.000-06:00

Southern Refried Beans with Tamales

Mexican Refried Bean Style Recipe with a Southern Twist.

This recipe is from an older way of cooking pinto beans using the flavors of pork; first by creating a stock from ham and later by binding the beans in bacon fat. Southern elements like bay leaves and small tabasco peppers are mingled with the traditional onion and garlic for flavor. By the way, tabasco peppers are the only chili pepper whose fruit is juicy on the inside, as opposed to the dry ribbed, seeded membranes of others, It is also the pepper used to make Louisiana's Tabasco hot pepper sauce and the favored chili pepper used to make the flavored hot pepper vinegar we southerners have to have on our collards and turnips.

As mentioned before, our south is a land of bounty influenced from hundreds of years of foreign progression, including foodstuff and cookery. This cradle of many ethnic groups is what makes our food culture, to me, so interesting and worth writing about; researching the older ways and developing recipes for cooking in today's time that tastes the same as it did for our ancestors. This is just one example of how a very basic bean recipe from Mexican cuisine intertwined within the kitchens of our Creole South.

Enjoy!

Southern Style Refried Beans
Southern taste using the custom of Mexican cookery
makes about 10 servings

1 pound dry pinto beans
salt, pepper, garlic powder, onion powder
1 tablespoon white vinegar
water
1 large onion, chopped
1/4 teaspoon ground bay leaves (or 2 medium)
2 tabasco peppers (jalapeno or serrano will do)
1 1/2 cups diced cooked ham
3 strips thick-cut smoked bacon
1/2 large onion, diced
2 garlic toes, minced
Sazon Completa to taste (Badia Complete Seasoning)

Rinse and sort the beans under water, drain and wash under running water to remove dirt. In a medium stockpot, add the beans and cover with 3 inches of water. Add the four seasonings to taste (I added about 1/2 teaspoon of salt and 1/4 teaspoon each pepper, garlic and onion powders) along with the vinegar. (You should know by now the reason.) Bring to a boil and cook on low heat for 15 minutes. Turn off heat and allow to set several hours. I did it overnight.

Drain the beans and rinse out the stockpot. Add about 1 1/2 quarts of water, the 1 onion chopped, bay leaves, tabasco peppers and ham. Bring to a boil and reduce to low heat. Allow to simmer for about an hour.

stock for the beans

Add the beans and at second boil, cook on low for another hour or until the beans are very soft. Remove and reserve about 1 cup of bean stock. Drain the beans well. Remove the tabasco peppers and the whole bay leaves if you used it.

Clean the stockpot or use a large skillet. Heat over medium high heat the bacon and fry until bacon is crispy and fat is rendered. Remove bacon and put aside. Add the 1/2 chopped onion to the hot grease and saute about 3 minutes. Add the garlic and saute another minute. Add the beans and about 1/4 cup of the bean stock. Mash with a bean or potato masher adding additional bean stock as needed to acquired consistency. We like ours kinda lumpy and the bits of ham helps with this. Add the Complete Seasoning to taste or your favorite seasoning salt.

Remove from heat and serve in a bowl topped with grated cheese, chopped green onions and the crumbled bacon if desired. Or, use the refried beans in your favorite Mexican recipe for a little south Alabama flavor.

Note: Ground bay leaves are much more flavorful than using whole, but be careful and use wisely. You cannot take away the flavor but you can always add to it. As with this recipe, I think using 1/4 teaspoon for 2 medium bay leaves did just right.
Also, add a chili powder blend or Chipotle chili powder for a deeper flavor if desired.

Gumbolaya - the best of Gumbo and Jambalaya

2013-02-01T05:00:00.000-06:00

A New Orleans and Mobile Flavor.

A rich, full-bodied gumbo is the essence in many southern kitchens across the south but most folks think of New Orleans when the name of gumbo comes up. And that's okay. There is nothing wrong with New Orleans. Now when folks mention Jambalaya, many too think of the Crescent City. But as I have written previously, the name hails from Mobile, not New Orleans.

According to an essay by Andrew Sigal, the first mention of Jambalaya in English print appears to be from Mobile AL. Submitted from Mobile to the American Agriculturalist journal in May 1849 is a mention of ‘Hopping Johnny’ with Jambalaya in parentheses. Later in 1878, the Ladies of the St. Francis Street Methodist Episcopal Church in Mobile published ‘The Gulf City Cook Book’, which features a recipe titled ‘Jam Bolaya’. The recipe contains oysters and chicken giblets along with the familiar tomatoes and rice.

This recipe melds the deep flavors of a Cajun style chicken and sausage gumbo with the savory essence of a Creole chicken and pork jambalaya. Combining the two is a passage into a whole 'nother territory and folks, it is a good place to be. Enjoy!

Gumbolaya
Cajun Gumbo marries Creole Jambalaya
about 10 servings

1 pound hot smoked or Cajun sausage, 1/4-inch sliced
1 tablespoon bacon grease or cooking oil
3 to 4 boneless chicken breast, cut into bite-size pieces
1/2 pound center-cut pork chops, cubed
2 large onions, chopped
1 large green bell pepper
1 small red bell pepper
1 cup diced celery
4 garlic toes, minced
1/4 cup all-purpose flour
6 cups chicken stock
2 bay leaves
2 tablespoons Creole seasoning
2 teaspoon dried parsley
1/4 teaspoon dried thyme
1 tablespoon Worcestershire
1 teaspoon hot pepper sauce
1 -10 oz frozen cut okra
1 -14.5 oz can diced tomatoes with liquid
1 cup uncooked long grain rice
1 cup chopped green onions

In a large stockpot over medium high heat, add the sausage and oil. Cook until sausage is light brown. Add the pork and cook until brown on all sides. Remove with a slotted spoon to a plate. Add the chicken (half at a time) sautéing until each side is nice and brown, about 4 minutes each side. Remove chicken to a plate and keep meats in a warm place.

browned meats for Gumbolaya

Add the vegetables and sauté to brown, about 15 minutes. Stir in the flour and cook stirring until light brown roux forms, about 5 minutes. Add the stock, seasonings, okra, tomatoes and cooked meats. Allow to come to a boil and reduce heat to low. Cook covered about 20 minutes.

Add the rice and when the Gumbolaya begins to maintains a simmer, cook uncovered about 30 minutes or until the rice is tender.

Serve in bowls with a topping of green onions. We like hot crusty Fresh bread but cornbread muffins are equally good.

Beef and Pork Roasted Tomato Chili

2013-01-30T05:00:00.000-06:00

Fill Up On this Super Bowl of Chili

Folks sure have been talking up the Super Bowl this year and with the Harbaugh teams going against each other, well, the media frenzy is just crazy. Take Media Day for example; the hype for fans to sit in the Super Dome and watch, which they paid $25 to do, show the obsession of fans who may or may not be in attendance to the actual game. To just hang around and watch 3000 plus reporters do their thing to me is plain crazy. Those in the stands could not talk to, solicit autographs from the players, or come in any contact whatsoever. What they could do is sit there for 4 hours and watch, spend their money at the concession stands, which by the way, sells alcohol and which also probably helped past the time. It just goes to show the popularity of the Super Bowl and the NFL and as one Forbes article put it, ‘if the NFL was selling sand in the desert, fans would buy it.’

More popular than the desire to sit and watch Media Day is sitting and watching the actual game. And to me, more popular than that, is eating on game day. This is a chili recipe I came up with a while back, one based on the old southern way of making chili and one we think is a darn right winning bowl of goodness. The richness of the tomato-laden sauce mingles well with the spiciness of chili flavors and blends into a developed meaty base that has a slight fire-roasted savory savor.

Enjoy!

Beef and Pork Roasted Tomato Chili
6-10 servings

2 pounds pork roast, 1/2-inch cubed
salt, pepper and garlic powder
3/4 cup flour
cooking oil
2 1/2 pounds lean ground beef
1 large green bell pepper, chopped
8 oz mini sweet peppers, sliced (or chopped red bell pepper)
2 large onions, chopped
6 garlic toes, minced
2 cups extra rich chicken stock
2 -10 oz cans petite cut tomatoes and chiles (Hatch brand)
1 -28 oz can fire roasted diced tomatoes, with liquid
1 -11.5 oz can tomato juice
1 -29 oz can seasoned pinto beans, with sauce
1 -15 oz can corn kernels, drained
1 teaspoon lime juice
1 teaspoon crushed dried oregano
4 to 6 tablespoons good chili powder (like Mexene brand)
1 tablespoon ground cumin
1/4 cup diced sweet onion
1/2 cup sliced green onions
1/2 cup diced tomatoes
grated cheddar cheese

Add the flour to a medium wide bowl and season with salt, pepper and garlic powder to taste. Toss the pork cubes in the flour coating well.

In a large stockpot over medium high heat, add about 3 tablespoons cooking oil and when hot, add about half of the pork. Brown on all sides and remove to a paper towel lined plate. Brown the remaining pork and put aside.

Add the ground beef and cook until brown. Add the bell pepper, sweet pepper, onion and garlic and cook until onion is soft. Add the chicken stock, Hatch tomatoes, fire roasted tomatoes, tomato juice, pinto beans, corn, lime juice, oregano, chili powder and cumin. Stir to incorporate and allow chili to come to a light simmer. Reduce heat to low and cook about 20 minutes to allow flavors to develop.

In a small bowl, make the salsa by combining the onions with the tomatoes. Give it a light splash with salt, pepper and lime juice if desired.

To serve, top each bowl with grated cheese and good spoonful of salsa. Serve with cornbread, saltines or your choice of bread and sour cream is optional too.

Vegetable Soup with Beef Shank Stock

2013-01-27T08:00:00.000-06:00

Recipes for Super Rich Beef Stock and Beef Shank Vegetable Soup

Southern Kitchen Classics: Beef Stock

Making a good soup is like making a good gumbo, ya gotta start with a developed foundation. As labor intense as the making a dark roux is, the result forms the flavor dominance and depth required in the gumbos we enjoy. Starting with a well developed beef stock is essence in creating a good beef based soup; one that draws from the flavors of roasted vegetables, beef bones and the rich marrow inside. To this stock, we add the seasonings and the vegetables which gives our bodies and soul the reward of taking the time to make a soup 'from scratch'.

Making a good, rich beef stock is not hard, it does however take several hours to develop the richness desired. Roasting in the oven adds exceptional flavor and color to stocks. In making a beef stock, I like to roast some form of acidic tomato (ketchup) on the bones which not only boost flavor but also draws minerals from the bone. With this stock I like to make gravies, soups and sauces. Each batch makes enough for a large pot of soup or ample quantities that I freeze or refrigerate in smaller containers for future use.

Below is the recipe I use to make beef stock. Today I used beef shanks 'cause I wanted to use the meat in the Vegetable Soup recipe that follows. Enjoy!

Rich Beef Stock
made with roasted vegetables and beef bones
makes about 6 quarts
6 to 8 pounds beef bones, oxtails, shins, short ribs or beef shanks (the meat is a plus)
salt

hot, rich beef stock

1/4 cup ketchup
1/2 teaspoon black pepper
2 onions, quartered
2 ribs of celery, halved
2 carrots, cut into 4x1/2-inch strips
1/2 green bell pepper, quartered
6 garlic toes, halved
2 cups dry red wine
4 bay leaves
1 teaspoon dried thyme
6 1/2 quarts cold water

beef shanks

Preheat oven to 450 degrees F.

For beef bones, oxtails, shins: Place in a roasting pan, lightly sprinkle with salt and cook for 45 minutes. Turn bones over and cook 20 minutes.

For short ribs, beef shanks: Place in a roasting pan, lightly sprinkle with salt and cook for 25 minutes. Turn bones over and cook 15 minutes.

Remove from oven, pour off any liquid reserving the bottom broth. Discard the top grease.

Reduce oven to 400 degrees F. Mix the ketchup with the black pepper and brush onto the bones, ribs or shanks. Scatter on top the onion, celery, carrots, bell pepper and garlic. Return to oven and cook for 30 minutes. Add the red wine, the reserved broth and cook another 30 minutes.

Place all in a large stockpot and add the bay leaves, thyme and water. Bring to a simmer and reduce heat to low (barely simmering) cooking for 4 to 6 hours. Continually skim off the scum that forms on the surface.

Strain liquid in a colander using layers of cheesecloth or linen if you prefer a clear stock (consomme). Discard the solids. Store the stock in sealed containers after it cools completely (or proceed to make soup).

Now, with making the stock aside, we get to move to the real reason of this post - a most flavorful pot of soup that is good for you and allows you to appreciate the time you took to develop the depth of a rich, full bodied stock.

Vegetable Soup with Beef Shank Stock
made with fresh or frozen vegetables (with a little pantry help) that taste garden picked
serves 6 to 10

Beefy Vegetable Soup

1 tablespoon olive oil
3 carrots, cubed
2 ribs of celery, chopped
1 large onion, chopped
4 quarts Rich Beef Stock -recipe from above
1 pound fresh green beans,trimmed in 1-inch sections (1 -14 oz frozen)
1 pound fresh, dry shelled small lima beans (1 -16 oz petite frozen)
kernels from 5 to 6 ears of fresh corn (1 -16 oz frozen)
1/2 pound fresh okra, chopped (3/4 cup frozen)
1 large white potato, peeled and cubed
1 -14.5 oz petite diced tomatoes with juice
1 15-.5 oz cannellini beans, drained
2 sprigs fresh thyme (1 teaspoon dried)
1 tablespoon chopped fresh parsley

In a large stockpot, heat the oil over medium high heat and add the carrots, celery and onions. Saute until onion is clear. Add the beef stock, increase heat and bring to a simmer. Add salt if needed. Add all ingredients and allow soup to come back to a low simmer. Reduce heat and cook 30 to 45 minutes or until potatoes are tender.

Serve hot with choice of bread.

Note: To make a Beefy Vegetable Soup, cut a 1 1/2 to 2 pound roast in bite size pieces, season and sear in hot oil. Add to the soup when adding the beef stock.

My Potato, Cheese and Onion Casserole

2013-01-23T05:00:00.000-06:00

A creamy, cheesy potato recipe

The word casserole has been in French usage since at least 1583, meaning, "to cook in a casserole" (the dish/pot used for cooking it). In or before 1706 the word came unto English and used as a verb figuratively, to mean blending of some kind (typically having rice pounded and pressed similar to the pastry used for pies and used to encase fillings). Since at least 1930, a more open meaning appeared referring to the food prepared in the utensil itself.

In short: casserole - verb, noun ~ 1) to bake or cook food (in a casserole); 2) a baking dish of glass, pottery, etc., sometimes with a cover; 3) any food, usually a mixture, cooked in such a dish.

"Casserole....The word has a complicated history, starting with a classical Greek term for a cup (kuathos), progressing to a Latin word (cattia), which could mean both ladle and pan, then becoming an Old French word (casse...), which then became casserole...Historically, casserole cookery has been especially popular in rural homes, where a fire is in any case burning all day and every day...Although casserole is a western term, the use of cooking pots which would be called casseroles in Europe or Americas is almost universal in Asia."
---The Oxford Companion to Food, Alan Davidson [Oxford University Press:Oxford]

Now folks, it really don't matter where the word comes or how you use it. The most important thing is that we use it to make something good, something outstandingly tasty and something that at the end of the meal, when the casserole dish comes back empty, ya know you casseroled the best casserole your family could enjoy.

This is my take on a potato onion pie. Enjoy!

Potato Casserole Yum Yum
6 servings

1 medium onion, halved and sliced thin
1/4 cup fully cooked real bacon pieces (Hormel Black Label)
6 garlic toes, minced
1 jalapeno, minced
1 cup grated mild cheddar cheese
1/3 cup grated Colby Monterey jack cheese
1/4 cup grated Parmesan cheese
2 pounds yellow potatoes, peeled and thinly sliced
salt to taste
1/2 cup heavy cream

Preheat oven to 350 degrees. Grease a 2 1/2-quart casserole with oil or cooking spray.

In a small bowl combine the bacon, garlic and jalapeno; put aside. In a medium bowl, combine the three cheeses; put aside.

Scatter 1/3 of the onions in the bottom of the casserole. Arrange half of the potatoes on top of the onions overlapping the slices. Lightly season with salt to taste. Sprinkle with 1/2 of the bacon mixture and top with 1/2 of the cheese mixture. Repeat layers with remaining onions, potatoes and bacon mixture. Pour the cream evenly over the top. Sprinkle with remaining cheese mixture. Cover with foil and bake for 1 hour.

Remove foil and continue baking for 30 minutes or until cheese turns golden. Remove and tent with the foil for about 5 minutes before serving.