Drick's Rambling Cafe

Braised Field Greens with Smoked Turkey Legs

2016-04-26T06:00:00.002-05:00

A Fine Side Dish of Greens, Any Time of the Year.

Take a stroll down any produce aisle, any time of the year, and you will find a mess of fine, tender greens ready for fine eating. Fresh greens are available year-round thanks to the large farms in Florida and a few along the coastal Gulf Coast and of course, southern California. Latin American imports allow us to enjoy much broader varieties of seasonal greens during our tepid Gulf Coast summers. The most effective way to enjoy the freshest produce right now is to support our local farmers' markets and buy from them.

This recipe is an old way of cooking a mess of greens, often with fatback, salted pork, bits of smoked ham or ham hocks; or with just about any seasoned meat, along with a rich chicken broth. Caramelized onions begin the layering of flavor to the greens as they wilt to silky tenderness while slow simmering in a most aromatic seasoned stock from your spice cabinet. With the hint of pickling from the cider vinegar and sugar, the essence or quiddity is just enough to cut the bitterness of the likes of kale or mustard. Enjoy!

Braised Field Greens with Smoked Turkey Leg Meat

2 cups unsalted chicken stock
2 smoked turkey legs
1 teaspoon each of butter, bacon grease, and olive oil
1 large onion, thinly sliced vertically
1 or 2 garlic cloves, minced
1 teaspoon cider vinegar
1 teaspoon brown sugar
4 quarts chopped summer greens: swiss chard, beets, cabbage, collards, kale, spinach, orach, dandelion, etc
Salt, and pepper to taste

To a medium pot, add chicken stock and turkey legs; bring to a boil. Simmer medium-low for 30 minutes uncovered, then remove legs. Increase heat and reduce to 1 1/2 cups. When cool, remove meat from turkey legs, discard bones and skin and cut or tear meat into bite-size slivers; reserve.

Heat oil in a large skillet until hot, add onion, and cook until brown on one side, about 4 minutes. Add garlic cooking just for a minute or two until fragrant. Add greens a little at a time turning to coat until reduced enough to add the remaining greens. Add broth - a little at a time until greens are completely wilted and are barely covered with broth. (You will not use all of the broth.) Let cook uncovered until broth is reduced and greens are very tender about 15 minutes. Season with salt to taste and with freshly ground black pepper. Stir in turkey meat and serve hot.

NOTE: For winter greens mix, use the likes of turnips, collars, kale, mustard, cabbage, spinach, etc.

Savory Southern Stuffed Chicken Breasts

2015-12-31T07:00:00.000-06:00

Recipe Reminiscent of Grandma's Cooking!

My Grandmother never stuffed a chicken, or at least, one that I can recall. She did a lot of things with the old bird but stuffing it or even the breast was not one of them. This recipe is more a take on the taste of foods when sitting around her grand dining room table, be it on a Sunday or maybe for a special occasion.

Now my Grandmother made the best cornbread dressing that I have ever tasted. I bet many of you say the same about your Grand, maybe of your Mom. And when her dressing plated with perfectly roasted chicken, now that was a fine, meaningful meal. A mouthful of savory taste. That is what this recipe is all about – a homecoming of flavor. Enjoy!

Southern Stuffed Chicken Breast

4 Servings
1/2 cup finely chopped smoked link sausage
2 tablespoons butter or butter combined with bacon fat
1/3 cup finely diced bell pepper medley
1/3 cup finely diced sweet onion
2 garlic cloves, minced
1/2 cup chicken stock
1 1/2 cup finely crumbled plain cornbread
Chicken seasoning and black pepper to taste
4 large skinless, boneless chicken breasts
Olive oil
Sea salt and black pepper
Badia Poultry Seasoning
4 ounces cream cheese, divided
2 tablespoons chicken stock
2 tablespoons white port

Heat a medium skillet over medium heat and add sausage and butter/bacon fat mixture. Cook stirring until sausage is brown. Add the bell pepper, onion, garlic and sauté until vegetables are soft. Stir in the 1 1/2 cups chicken stock and bring to a simmer. Gently stir in cornbread and turn off heat and let set. Do not mush the cornbread.

Preheat oven to 375 degrees F.

Coat the bottom of a roasting pan with olive oil or melted butter. Put aside.

Rinse each chicken breast under running water and pat completely dry. Split each breast horizontally in half cutting almost to the outer edge toward the larger side. Lay the opened breasts in a flat pan cut side down (I use a cookie sheet), and lightly salt and pepper the outside. Season with the chicken seasoning. Turn each over and spoon 1/4th of the cornbread stuffing onto the center of each breast. Add 1 oz of cream cheese into the each of the stuffing. Fold over the top of each breast and place in the prepared roasting pan.

Place in oven for 20 minutes.

Combine the 2 tablespoons of chicken stock with the wine and spoon over the breasts.

Continue baking until chicken is done (meat should register 165 degrees F on meat thermometer) basting with the pan drippings every so often. Strain the drippings and serve with chicken if desired.

Green Bean Bundles, Southern Style

2015-12-23T07:00:00.000-06:00

Savory, Not Sweet Green Bean Bundles

When holidays come around, we all tend to take the little extra step, the extra effort in preparing foods for our loved ones. Taking ordinary ingredients, like green beans, and making it into a dish that is little special, a bit more fancied up.

I've had my share of green bean bundles and it seems the favorite to many is a taste of the brown sugar addition. Now don't get me wrong, I love our sugar cane derived brown sugar. But not with green beans and bacon, or at least, not this time. This recipe is one I tinkered with to bring out the southern flavors of the bacon along with our love of the bay leaf. It's a bit more savory than the brown sugar version, has more taste to it, marries well on the palate, or at least I think. Enjoy!

Southern Green Bean Bundles

Makes 8 bundles

1 pound fresh, whole green beans
salt
8 slices smoked bacon
2 tbsp flour
1/2 tsp garlic and parsley blend
1/2 tsp onion powder
1/4 tsp ground bay leaf or thyme
freshly cracked peppercorns

Wash and remove ends of green beans. Blanch in salted boiling water until crisp tender, about 4 minutes. Drain and pat dry.

Partially precook bacon on a small baking pan in preheated 350 degree F oven. Place slices of bacon on paper towel, reserve bacon grease in the pan. Dust the top with a mixture of the flour, garlic and onion powders and the ground bay leaf, using about half of the mixture. Give a good coating of pepper.

Increase oven to 400 degrees F.

Place green beans onto the baking pan and roll around to coat with the grease. Lightly sprinkle with the remaining flour mixture. Divide green beans into 8 bundles. Wrap bacon around each bundle with the seasoned side of the bacon on the outside.

Bake in the oven for 15 to 20 minutes or until bacon is crispy. Remove and serve warm.

Marinated Chuck Roast Recipe

2015-12-16T07:00:00.000-06:00

A Very Flavorful Sunday Dinner Roast.

I remember to this day, my dear Aunt Ida smiling ever so effortless to the butcher behind the meat counter. He had just told her the price of her soon-to-be Sunday chuck roast. Little did she know that I recognized a flutter of her eyelids at the mention of thirty-nine cents per pound. As she smiled and graciously recognized the rise of groceries, she also verbalized that it was two cents lower across town at Piggy Wiggly. But then, as she later told me, this was our butcher, our friend who ran a small, independent grocer. We have to do what we can to support our local merchants, the small businesses, the real livelihood of our township she said.

That was back in 1965, and as I shop today looking at the price of beef, I too would love to go back to thirty-nine cents per pound - do away with the additional four dollars added to it . . . and that is today's sale price. A chuck roast has always been a more economical cut of beef and yet it is a favorite to serve for Sunday Dinners. With proper preparation and cooking technique, this and other less expensive cuts like blade and rump can result in the same tenderness as the higher priced sirloin tip and rib. The secret is to cook less expensive roasts in liquid as the simmering produces a very tender and flavorful roast.

Enjoy!

Marinated Chuck Roast

4 to 6 servings
1 -3 to 4 pound beef chuck roast, trimmed of fat
1 teaspoon salt
Marinade below
1 1/2 tablespoons olive oil or mixed with rendered bacon grease
2 cups cut-up carrots, bite size
1/2 rib celery, diced
1/4 chopped bell pepper
1/2 medium onion, chopped
1 -10.5 oz condensed beef broth (red can)
10 or 12 small fingerlings, new reds or yellow gold potatoes, cut in half

Bourbon Marinade for Beef
1 tablespoon brown sugar
1 teaspoon black pepper
1 teaspoon dried garlic-parsley blend
1 teaspoon onion powder
1 tablespoon Worcestershire
1 teaspoon red wine vinegar
2 tablespoons bourbon

Rub the salt all over the roast and place in a zip-lock bag or resealable marinade container. Do not over salt. Mix the brown sugar, pepper, garlic blend, onion powder, Worcestershire, vinegar and bourbon together and pour over the roast. Refrigerate for 12 hours or at least 4 rotating often.

Heat oven to 325 degrees F.

Remove and drain roast from marinade. Place marinade aside. In a large deep skillet with lid, heat over medium high heat and add oil. Sear roast on all sides to brown the outer surface.

Remove roast to a platter. Add the carrots, celery, bell pepper and onion to skillet. Reduce heat to medium and saute to get a golden brown caramel edge on the onions.

Toss after about 5 minutes and cook another 2 or 3 minutes. Remove vegetables to a bowl lined with paper towels and cover. Wipe away any remaining oil from the pan.

Mix the reserved marinade and the beef broth in the skillet and slide the roast into the liquid. Cook covered in the oven with a tight fitting lid for about 2 hours. Carefully add the potatoes to the liquid around the roast and place the cooked vegetables on top and around the roast.

Continue cooking covered another 1/2 hour or until vegetable are tender. Remove roast and vegetables to a platter for serving if desired and use the liquid in the skillet for a mouth-watering sauce, either au jus style or with a thickener for gravy.

Note: Dried Garlic-Parsley Blend is a ready made blend of dehydrated bits of garlic mixed with parsley from Badia. I use it frequently but if you cannot find it, substitute 1/2 teaspoon garlic powder and a good pinch of dried parsley flakes.

Christmas Sweets for Everyone

2015-12-10T07:00:00.000-06:00

Make it. Bake it. They will come!

It's that time of year again. Spoonful drops of fruity or chocolaty dough dangling over pans ready for a hot oven, bowls of sugar cookie dough patiently waiting in turn for a roll and jars of jams, bowls of candied cherries, bags of brickle, caramel and chocolate drops eagerly needing a resting place. It's that time for baking treasured treats, newly discovered cookie recipes, heirloom cakes and Grandma's favorite fruit cake.

Here's a sampling of goodies we like:

Cookies and Bars

Ambrosia Cookies

A Southern Tradition

Almond Roca Cookie Squares

A Hometown Favorite

Cinnamon Orange Cookies

Full of Tropical Flavors

Molasses Stage Planks

Southern Heritage Sugar Cane Cookie

Washboard Cookies

Old Fashion Coconut Cookie with Orange Glaze

Cinnamon Chocolate Brownies

with Cinnamon Frosting too

The Best Brownie, Ever

Katharine Hepburn’s Brownie

Cakes

Brown Sugar Chocolate Cake

with "foolish" cherries on top!

Christmas Lane Cake

An Alabama Original

Chocolate Tube Cake

With a Pecan Fudge Topping

Southern Comfort Pound Cake

Cream Cheese Batter with Bourbon

Very Special Red Velvet Cake

for Special Occasions

Sticky Pecan Apple Cake

for the Warm and Fuzzy time of year

Treats and Snacks

Church Street Scrabble

our family snack mix

Smokin' Nut Mix

Roasted with a Smoky flavor

Sugarplums

Old Fashion Treats

Southern Roast Turkey

2015-11-23T07:00:00.000-06:00

There is none finer to grace the table than Turkey Hen, or Dinde as the Creoles say.

There are so many variations of turkey preparation, from the Creole Daube method, to having it stuffed with breading or with other foul as in turdunken, opting to cook it spathcocked, stewed, braised, grilled, smoked, deep-fried, in a brown paper bag, even the extra efforts of scalding, brining, injecting it with marinade . . . we could be here all day!

Nothing beats a perfectly roasted turkey.

The Bird
I was taught it is best to purchase a fresh hen when possible, the younger the better as the meat will be tender and delicate. Choose one between 12 and 18 pounds. If you’re serving a lot of folks, buy two hens instead of one big 24-28 pounder as the cooking time will be less for the two as oppose to the larger one and as said, the meat more tender. If choosing a live one from farmer Brown, choose the fattest one and be sure to ask the age, between 16 to 20 weeks I am told. Tom turkeys, or gobblers, are best for stewing as the meat is tough and the fiber of the meat too strong for roasting (unless a young Tom, 12-16 pounds). When choosing the hen, look at the breast. It should be broad, as wide as the width of the bird itself, really flat and meaty. Notice the smoothness and color of the overall skin. It should be sufficiently elastic in feel and white in color, not leathery or yellow.

The Prep
To achieve a most perfect, moist and tender roast turkey, it is essential a few rules of cookery are followed. While many believe coating the bird with salt is vital for the meat fibers to retain the natural juices, there are just as many who believe salt and acid together are needed. A slow roast cooking technique must be followed properly in order for the outside surface area to brown without burning while the inside meat temperature rise during same timing without overcooking. Big brand turkey processors will tell you to cook in a constant 325 F degree oven. I tend to like the Joy of Cooking method of starting in a hot oven, then slow roasting in at cooler temperature. I also use the cheesecloth application over the breast meat to avoid burning. Many years ago, southern cooks roasted using this same method placing a piece of tightly woven linen, normally from a flour sack, over foul and in some regions, folks chose a loose muslin cloth to do the same thing. It is important that when using any type of woven material, the cloth must be constantly moisten. This keeps the white meat of the breast moist and prevents it from over browning while the succulent dark meat has time to cook to proper temperature. And, this basting every 30 minutes or so is what makes this method of roast achieve such a delectable, flavorful and moist turkey.

The Recipe

Southern Roast Turkey

1 -14 to 18 pound turkey hen, fresh or frozen

Stuffing
2 celery sticks, chopped
2 medium onions, chopped
2 carrots, chopped
3 garlic toes, chopped
1 tart, sweet apple like Stayman Winesap or Ginger Gold, chopped
1 sectioned satsuma or tangerine, seeds removed
2 sprigs fresh thyme
1 sprig fresh rosemary

Herb Butter Rub
2 sticks butter
1/4 cup orange or lemon juice
2 tablespoons soy sauce
1 teaspoon rubbed sage
2 teaspoons ground thyme
1/2 teaspoon dried margoram
1 teaspoon black pepper
1 teaspoon sea salt

Kosher salt and black pepper
Layer of cheese cloth to cover top of breast area
Olive oil to moisten cheesecloth

If you’ve bought a frozen bird, allow about 6 hours per pound in the refrigerator to thaw before beginning.

Adjust the racks in oven to accommodate your roasting pan which should position on lowest tier. Heat oven to 425 degrees F.

Rinse the turkey inside and out and pat dry, inside and out. Place turkey in a large baking pan breast side up. Carefully loosen skin from the breast, thigh and drumstick areas with your fingers. Place 1 1/2 tablespoons of rub under each breast area and about 1 teaspoon in each thigh and drumstick area. Massage skin to evenly distribute the rub around the meat. Brush about 2 tablespoons of rub around the cavity area. Lightly sprinkle kosher salt and black pepper inside cavity. Fill the cavity with the vegetable and fruit stuffing. Truss the legs together sealing the cavity and use toothpicks or lacers to seal the excess skin over the neck area. Tuck the wings under the back. Place on a wire V-rack and into a large roaster. Rub or brush remaining butter rub all over the turkey. Lightly sprinkle kosher salt and pepper over turkey. Add about 2 cups of chicken stock or water to completely cover bottom of pan.

Place roasting pan in oven on in middle of oven or on lowest rack and immediately reduce heat to 350 degrees F. Cook for 1 hour basting after 30 minutes. Remove from oven and cover the breast with the oil moisten cheesecloth. Insert a meat thermometer into the thickest part of the thigh area, away from bone.

Use a baster and moisten the cloth with pan drippings. Return to oven and continue to cook basting every 30 minutes until the internal temperature of thigh meat reaches 175 degrees F. You can quick test the breast, it should register around 160 degrees F.

Add more liquid to the pan if needed. Do not allow the drippings to evaporate as this is not only your birds moistening solution, it should be used to make one heck of pan gravy.

Timing
For birds up to 6 pounds cook 20 minutes per pound. Over 6 pounds, cook 15 minutes per pound. I normally add another 5 minutes if not using a meat thermometer.

When done, remove cheesecloth and let rest slightly tented with foil for about 30 minutes while you continue preparing the giblet gravy.

Roasted Pork Loin Rib roast with Dry Rub

2015-10-18T09:00:00.000-05:00

"Perfect, succulent every time"

comes from starting your roast in a hot oven and then reducing the oven temp to low allowing it to draw in the flavor of a savory rub. The initial cooking phase at first forms a beautiful crust while the internal temp of the meat afterwards slowly rises to a desirable, most perfect and moist slice of tasty goodness.

Roasting Loin Rib Roasts is nothing new in the south, we do it frequently and you might recall at our house we sometimes throw one on the grill from time to time too. We like to treat the pork special either way, as all southerners enjoy their own way of glorifying pork with secret marinades, rubs and sops. I am no exception as I often like to brine pork, no matter the cut, in a tenderizing and flavorful marinade and I will most always use a rub, either dry or wet. Today I am using a dry rub and for extra flavor and moisture retention - a good top layer of thick bacon.

I enjoy using a rib roast, especially a small one with 4 or 5 ribs, with the ribs intact, without having the butcher crack through the chin bones between each rib. This allows a natural rack for the loin roast to rest on while roasting. Slicing away the loin meat from the curved rib bones with exception to the chin area makes it easy to carve at serving time. Some folks like to carve it after it cooks!

Enjoy!

Pork Loin Rib Roast with Dry Rub

1 -4 to 6 pound pork rib roast, whole without chin bones cracked
4 or 5 slices thick-cut smoked bacon

Dry Pork Rub

Kosher salt
cracked peppercorns
1 tablespoon brown sugar
2 teaspoons paprika
1 1/2 teaspoons granulated garlic
1/2 tablespoon Creole seasoning
1 teaspoon dried parsley
1/4 teaspoon ground cumin
1/4 teaspoon mustard powder
1/4 teaspoon celery salt
1/8 teaspoon granulated onion
1/8 teaspoon chili powder

Allow roast to come to room temperature, about 45 minutes.

Mix together the Dry Pork Rub and coat all sides to the pork loin.

Lay bacon across top of roast.

Place roast in a small roaster or as I did, in an unconventional foil lined baking pan.
Cook in a preheated 450 degrees F oven for 10 minutes, then reduce temperature to 300 and cook for 35 to 45 minutes or until internal temperature reaches 135 degrees F.

Remove, tent with foil and let rest 10 to 15 minutes. If bone-in loin, turn meat on side and carve the loin away from the bone. Remove to serving platter and slice roast at table if desired.

Note: Allowing to rest will allow the final temperature to rise about 5 degrees to 140 which is perfect for pork.

See Also:
Oven Roasted Pork Loin Roast with Wet Rub
Grilled Pork Loin Rib Roast - Delta Style

Our Favorite Burgers

2015-07-11T07:30:00.003-05:00

Smoky Texan Hamburgers

Top 10 List of My Favorite Burgers

many from my blogging buddies.

Summertime is a great time to grill hamburgers, heck, burgers of any kind. And I don't know many that can do it better than my friends I've met over the years while posting recipes online.

Here are my favorites (11 if you count the one above) I've kept at the top of my list, in no particular order, that is . . .

Lea Ann's Blue Cheese Burger

Michele's Chile Relleno Burgers

Robyn Savoie's Turkey Cheddar Chipotle Burger

Dara's Smoky Burger Sliders
with Grilled Pineapple & Chipotle Mayonnaise

Catherine Pappas' Burgers with Sweet and Spicy Pepper Relish

Lindsay's Burgers with Blackened Barbecue Rub by Chef Ryan

My Award Winning Summertime Tasting Hamburgers

Claudia's Italian Style Hamburgers

Catherine Pappas' Old Fashion Hamburger with Sweet and Spicy Onion

a Man's Hamburger

number 1 grilling holiday: Fourth of July.

2015-07-03T09:10:00.001-05:00

Buttermilk Brined Grilled Chicken, photo

Celebrate with these Favorites!

It's no wonder we enjoy outdoors celebrating our Independence Day, there's so much to do. Besides watching fireworks, Americans enjoy grilling and picnics on the fourth more than any other holiday. According to U.S. News and World Report, Americans spent approximately $2.4 billion at the supermarket for Fourth of July (2012 stats).

Here are some more interesting facts from Bloomberg.

Americans purchase over 700 million pounds of chicken the week of July 4th making chicken the most popular item to throw on the grill.
155 million hot dogs are consumed on the fourth. That's enough to stretch from Washington DC to Los Angeles - 5 times.
1 out of 6 beef products (like hot dogs, hamburgers, steaks) come from the lone star state of Texas. Americans enjoying beef on the fourth ranks lower than chicken or pork.
The average Independence barbecue meal averages 1,667 calories . . . actually lower than most think.
One of the most common side dishes for the holiday is baked beans. North Dakota supplies 34 percent of the beans produced in the United States.
"There's nothing better than an ice-cold beer" rings true on the fourth as over 24 million cases are sold during the holiday period.
Apple Pie is the most popular dessert on Independence Day and is synonymous with Fourth of July.
We all scream for ice cream in the United States around Independence Day, as National Ice Cream Day is celebrated on July 3 and July is National Ice Cream month.

Now for some of my Favorite Recipes:

Potato Salad with Deviled Egg Dressing

Creamy Southern Pasta Salad

Fresh Green Beans and New Potatoes

Sweet Grilled Vidalia Onions

Baked Beans with Brown Sugar Recipe

How to Barbecue Chicken and Poultry

Drick's Mojo Chicken

Old Fashion BBQ Grilled Chicken

Award Winning Summertime Tasting Hamburgers

Hamburger Skewers for Picky Eaters

4 Hot Dog Recipes

Pulled Pork - grilled Boston Butt Roast

BBQ Rib Rub and Mopping Sauce Recipes

Kansas City Style BBQ Ribs and Sauce

Rub and Method for Perfect Grilled Steaks - My Way

Teriyaki Garlic Steak Marinade

Grilled Beef and vegetable Kabobs

Want More? Go to OUTDOOR COOKING

Summer Squash and Tomato Salad Recipe

2015-07-01T06:52:00.000-05:00

(rustic cut for summer, photo)

Summer's Bounty of Flavors.

Nothing goes better with summer foods like a good ol' marinated vegetable salad, rustic style. And, when I'm speaking of summer foods, I'm talking grilled chicken, BBQ ribs, pork roast . . . all the things we love to eat during the summer months.

We are very fortunate to have so many garden fresh vegetables available to us now but I think my favorite are squash and tomatoes. (I know, tomatoes are scientifically a fruit.) Although, thinking about one of last week's side dishes, fresh green beans and new potatoes might just come in pretty darn close. There's something about the combination of squash and tomatoes that make me extremely happy and just full of myself. Add the two together with fresh basil and a little vinaigrette with the surprise sweetness of a ripen pear, well, now that's high-cotton.

You can find links to a few of these successful flavors below as well as other related recipes.

Enjoy!

Summer Squash and Tomato Salad

about 6 servings

4 cups 1/4-inch cubed summer squash
Salt and pepper to taste
1 cup halved red and/or yellow currant tomatoes
1 pear, cored, quartered and cut into 1/4-inch slices
1 tablespoon lime or lemon juice
2 tablespoons olive oil
1 tablespoon (total) snipped fresh basil, tarragon, and/or chives
1/4 cup red wine vinegar
2 oz coby jack cheese, crumbled - optional

Bring 2 cups of salted water to boil in a medium saucepan. Add squash and blanch for 1 minute. Drain and add squash to a bowl of ice water to cool down, about 5 minutes. Drain again, and place squash on absorbent paper towels to remove excess water.

Combine remaining ingredients along with the squash, except cheese, in a bowl. Cover and refrigerate for 1 to 2 hours to marinate.

Toss in cheese prior to serving.

You'll be surprised how the simplicity of ripen fruit will brighten a summer vegetable salad.

Other Squash and Tomato Recipes:

Squash and Tomato Tian
Squash and Tomato Wonder Casserole
24-hr Squash Pickle Recipe
Yellow Squash and Zucchini Casserole
Squash Souffle
Squash Gratin, Southern Style
Cheesy Squash Casserole
Momma's Squash Casserole
Fire and Ice Tomatoes
Fresh Corn and Tomato Pie
Tomato and Spinach Pie
Tomato Bacon Potato Gratin
Cucumber, Corn and Tomato Salad

Dry Rub for Grilling Chicken Wings - Drumsticks, Halves or Quarters too

2015-06-23T07:00:00.000-05:00

lightly coated wings

- One Perfect Wing Rub.

When grilling chicken halves, leg quarters and even big ol' breasts, I often start out with a good coating of a rub of some sort. A rub is a dry seasoning mixture made to adhere to the chicken during the initial stage of cooking. Many times I finish off with a sop to aid in keeping the meat tender and moist. That's the way I grill chicken.

And when grilling wings and drumsticks, I often use only a nice dusting of a flavorful rub, rarely a sop. I have many rubs in my arsenal but not one specially for wings. That was the purpose of this recipe. As it turns out, I tried it on more than just wings and I liked it's use on chicken quarters too.

This is a rub that seals in the juices and protects the meat while bringing a desirable and most satisfying enjoyment to the wing eating experience. In other words, it's really good.

This recipe was a trial and error of many attempts but the final outcome is one darn good rub. What may seem like a lot of ingredients is a blend that harmoniously dances on your palate. The taste is right on as in a desire to eat every last one of 'em and the purpose is on target too in creating a rub that is so good, you do not even want a dipping sauce. Well, not me anyway, but if you do, a good ol' Alabama White Sauce will do just fine.

Enjoy!

Many Colors of the Dry Rub

Dry Rub for Chicken Wings

good coating for grilled chicken too!
enough for about 36 wings

1 tablespoon chipotle chile powder
1 tablespoon smoked (Spanish) paprika
1 tablespoon onion powder
1 tablespoon sea salt
1 tablespoon brown sugar
1 1/2 teaspoons chili powder
1 1/2 teaspoons sweet (Hungarian) paprika
1 1/2 teaspoons ground cumin
1 teaspoon garlic powder
1 teaspoon cayenne (ground red pepper)
1 teaspoon mustard powder
1/2 teaspoons ground black pepper
1/2 teaspoon ground oregano
1/2 teaspoon ground thyme
1/2 teaspoon ground bay leaves (optional)
Pinch of ground cinnamon

Use a handheld fine-mesh strainer to filter the ingredients into a mixing bowl. This will prevent any small lumps. Mix completely with a whisk and store in a tightly sealed container until needed. A used spice shaker is nice.

To coat the wings:
After cleaning and removing tips if desired, wash chicken under running water. Drain and pat completely dry with paper towels. Place in a sealable bag and add enough rub to put a light dusting over the wings ( we like 'em coated fairly well). Or sprinkle each piece directly with the rub. Refrigerate for a couple of hours.

To cook:
Grill on low heat cooking until nice and brown on all sides. Move to cool area of grill if needed as the sugar will darken the coating.
If cooking indoors > Place the wings on a shallow metal roasting pan. Bake for 1 hour at 325 degrees F or until the wings are nice and brown. Flip about half way during baking.

Favorite Web Page / Blog in Mobile - I'm a Finalist

2015-06-22T11:47:00.000-05:00

Thanks Mobile

for choosing

Drick's Rambling Cafe

as one of the top 6th favorite web pages / Blogs in the Mobile and Baldwin area.

Help make us number 1

Voting continues until noon July 13th. You can vote once every hour if you like (and that I would like) - all you have to do is sign in to Lagniappe, our weekly newspaper to register.

Go to the Official 2015 Nappie Award Finals Ballot, Media section, 2nd from bottom and cast your vote - for Drick's Rambling Cafe.

I would really appreciate your vote!

Grilled Marinated Roast Beef

2015-06-16T07:14:00.001-05:00

Roast Beef with Grilled Steak Flavors.

Now this is a taste sensation that's waiting to explode with your first bite. It's one I came up with a few weeks ago, tinkered with it and came back to it this past weekend. This recipe goes back to old school marinating with the use of cupboard spices. It's the kind of recipe I grew up eating.

I've talked (in depth) about grilling roast before, back when I grilled a roast using a herb rub and recipe for whipped horseradish cream. Recipe link at the bottom.

Any type of cut of beef that good enough for grilling will do just fine using this type of marinade as will any good, 2 or 3 inch top sirloin steak.

Enjoy!

Roast or steaks to consider: Shoulder Tender, Boneless Chuck, Chuck Eye, Boneless Shoulder, Shoulder Top Blade or Flat Iron, Shoulder Center, Rib Steak, Ribeye, T-bone, Top Lion, Tenderloin, Bottom Round, Eye Round, Skirt, Flank and even cut-up Kabobs. (Marinate kabobs for 1 to 2 hours.)

Marinated Roast for Grilling

recipe for a 2 to 4 pound roast

2 teaspoons dried minced garlic
1 teaspoon dried minced onion
1 teaspoon dried basil
1 teaspoon dried oregano
1/2 teaspoon Kosher salt
1/2 teaspoon red pepper flakes
1 tablespoon dried parsley flakes
1 1/2 tablespoons reduced sodium soy sauce
3 tablespoons reduced sodium Worcestershire
2 tablespoons lemon juice
1/4 cup light olive oil

Combine marinade ingredients together in the order given in a sealable bag and add roast. (It's best to lightly score the roast with several shallow slits on top and bottom to help marinade penetrate fibers.) Press out as much air as possible and seal. Refrigerate between 4 and 6 hours (depending on thickness). Remove and allow roast to rest at room temperature before hitting the grill.
NOTE: If not using reduced sodium items, increase salt just a tad.

To Grill:
I like to heat the grates on high heat and sear the roast for about 2 or 3 minutes on each side before placing roast on an indirect area of the grill (away from heat source). Use the marinade to baste with during the first turns.

Close lid and cook until internal temperature reaches about 135 degrees F. for medium rare or 145 for medium. Any more will end with tough roast beef. Douse with a few shakes of Balsamic vinegar if desired and wrap in foil. Let rest for about 10 minutes and then place in a warm (very low) oven until ready to serve. Do not allow internal temperature to rise any more than 150.

More recipes and techniques for grilling:

Grilled Roast Herb Beef with Whipped Horseradish Cream
Best Tasting, Fajita Beef Kabobs
Barbecue Pork Shoulder Roast
Grilled Pork Rib Roast
Buttermilk Brined Grilled Chicken
Drick's Mojo Chicken
All About Grilling Steaks
6 Fish Marinades
Grilled Grouper with Mango Salsa
Grilled Red Snapper
Shrimp KaBoom KaBobs
Many more Outdoor Cooking Recipes here.

Chicken a la Creole Spaghetti

2015-06-10T15:45:00.000-05:00

This is one fine chicken recipe - "I gawr-on-tee!"

Growing up, my family eagerly enjoyed watching the early cooking shows as many folks later did when the Food Network first cranked up and ran them as "originally aired". Back then in my youth, these shows aired on PBS stations and the focus was to make cooking enjoyable, showing a fun, sometimes humorous time spent in the kitchen all while making each show entertaining to watch, don't you see.

Locally here in Mobile, there was Connie Bea Hope and Estelle Payton on WKRG (CBS) Woman's World while over in Pensacola, Earl Peyroux had a show on the PBS station WSRE, and most popular was Justin Wilson on WYES in New Orleans. We enjoyed nationally syndicated shows as well with the likes of Julia Child, Graham Kerr and James Beard. A few of these cooking celebrities rarely cooked sober which made the shows even more entertaining. Wine flowed freely on the Galloping Gourmet and to paraphrase Justin "If you like cooking with wine, you ought to try adding it to the pot!" Today's shows are either so serious or way too silly.

The recipe today is adapted from Justin Wilson's TV cooking series Louisianna Cookin' and like most of his recipes, uses wine for depth as well as a neutralizer for the acidic tomatoes and tones down the bitterness some say onions and garlic leave on the palate. It also takes the place of sugar which we all know makes tomato based dishes milder, and better. Momma enjoyed cooking with wine, probably not as much as Justin or Graham, but she always kept several bottles handy in the kitchen and away from the liquor cabinet. In other words, she had hers to cook with and kept other bottles for serving with meals or for guests. Now Justin did not segregate wines. He would say, “People always wanna know, Joos-tain, w’at kinna wine go wit w’at? Well, Ah say, da kinna wine you like!”

Here is a clip of his Cajun humor, dubbed 'More Duck Hunting'.

And here is his recipe dabbled with a little influence from Momma's Chicken Spaghetti dish. Enjoy!

Chicken a la Creole Spaghetti

about 8 servings
1 whole cut-up chicken, or 4 bone-in breast
1 celery stalk, cut in half
1/2 bell pepper
1/2 onion
salt to taste
1 bay leaf
2 tablespoons olive oil
2 large onions, diced
2 large bell peppers, diced
1/2 cup diced celery
1/2 cup finely chopped parsley
1/2 cup diced green onion
1/2 teaspoon crushed basil
1/2 teaspoon crushed oregano
1 tablespoon finely mined garlic
1 cup dry white wine
2 cups chicken stock
2 pounds fresh tomatoes, chopped with juice (about 4 cups)
1 1/2 tablespoons Worcestershire
Louisiana hot sauce to taste
1/2 cup heavy cream
cooked spaghetti

Cook the chicken by simmering it in salted water along with the first three vegetables and bay leaf. When cooked, drain reserving 2 cups stock for later in recipe. Discard vegetables and bay leaf. Allow chicken to cool. Debone and tear or cut into bite size pieces.

In a large Dutch oven or deep skillet over moderate heat, add olive oil swirling to coat the bottom of pan. Add diced onions, bell pepper, celery and parsley and saute until onions are tender and clear. Stir in green onion, basil and oregano and saute for about 2 minutes. Add garlic and wine and cook for 2 minutes after simmer. Stir in the reserved 2 cups stock, tomatoes and juice, Worcestershire and enough hot sauce to make it piquant. Return to simmer.

Fold in heavy cream and chicken. Cover and allow mixture to return to simmer. Turn heat to low and remove lid.

Cook at barely simmer (turn up heat if needed) for about 15 minutes to meld the flavors together and allow the chicken to tenderize in the flavorful sauce.

Meanwhile, cook spaghetti al dente or "firm to the bite". Serve Chicken a la Creole over the spaghetti and with toasted bread.

Notes: In this recipe, ingredients are grouped together and added in layers and each group's increment is allowed to come back to a simmer. This allows the flavors to combine together, or "marry" and deepens the overall taste making it all come together at the end, like one big happy family of flavor.

The latest recipe for Spinach Madeleine

2015-06-02T07:00:00.000-05:00

Spinach Madeleine with Tomatoes

This is one classic spinach casserole.

There must have been 10 customers in the shop last week whom I asked of the last time they made Spinach Madeleine and all said pretty much the same. "Oh my Lord, I haven't made that in years, what's the matter with me!" and "The last time must have been decades ago, for Big Bull's Birthday Bash." or "I don't even know if I still have the recipe, you know, since mama died and all." Of course, those customers are weekly regulars and we're comfortable in discussing such delicate matters.

Stuck back in the archives of fine southern food lore is this wonderful diddy, more than a casserole as it has shown up center stage at cocktail parties (and funerals), held steadfast as a side riding next to a main course and is versatile enough to have become one of the south's best loved holiday foods. It was originally published by the Junior League of Baton Rouge in River Roads Recipes, Dec 1950. That's a testament to how good it is as, and in my opinion, it has withstood the test of time more than any other published recipe. It is also said, that the dish before being published, was first created by Madeleine Neville who owns the (now reportedly closed) Green Springs Inn B&B in St. Francisville LA. I dunno about that but I do know the same version as the original River Roads recipe also shows up in the cookbook Talk About Good printed by The Junior League of Lafayette but named Spinach Dorinne. Another testament of a fine, classic southern recipe, I mean when Madeleine and Dorinne are on the same page.

Unfortunately, the recipe has gone through some modifications from the original as Kraft Foods discontinued marketing it's super rich, spicy Jalapeno Cheese Roll back in the 1990's. Today, we use their Mexican Hot Velveeta or regular Velveeta mixed with diced fresh jalapenos. I understand the Green Springs version used a garlic cheese roll and that may explain why the River Roads recipe adds garlic salt. So many variations have appeared in print, it is hard to tell if the original did indeed have jalapenos. I suspect it was red pepper either in powder form (cayenne) or liquid (Tabasco). And for the food snobs out there, this recipe ain't the same if you don't use Velveeta. That's just how it was meant to be.

Here is my rendition of this spinach dish with of course, my personal spin. Enjoy!

super creamy, super rich flavor

Spinach Madeleine on Church Street

Many times I have served this stuffed in cherry tomatoes as appetizers, slathered on slices of small tomatoes as a side and even topped with a vidalia tomato salsa. To me, it's only natural to broil small ripe tomatoes on top for a delectable savor.

serves 5 or 6
2 -10 oz packages steam'ables cut-leaf spinach
2 tablespoons butter
4 tablespoons all-purpose flour
2 tablespoons minced onions
1/2 cup reserved spinach liquor
1/2 cup + 2 tablespoons heavy cream, warmed
1 teaspoon granulated garlic
1/2 teaspoon black pepper
1 teaspoon Worcestershire sauce
1 teaspoon hot red pepper sauce (I like the sweetness of Alaga brand)
salt to taste
8 oz Mexican style Velveeta, cubed
2 or 3 small ripe tomatoes, sliced (Campari are perfect)

Cook the spinach in microwave according to package directions. Place spinach, one bag at a time in a fine mesh sieve or strainer over a bowl and using the backside of a large spoon, press the water out of the leaves. Press all over the spinach until all the liquor has drained. Remove spinach to a bowl and do the other bag. Reserve the liquor (and spinach).

Melt butter in a medium saucepan over medium heat and whisk in flour stirring until smooth and lump free. Stir in onions and cook until soft, but do not let brown. Slowly add both liquids stirring and cooking until sauce is thick and smooth. Stir in garlic, pepper, Worcestershire and pepper sauce. Add salt to taste. Stir in cheese until it blends and sauce is creamy. Fold in cooked spinach mixing in rather well.

From this point, you can serve as is but some folks like for it to rest in the refrigerator overnight for flavors to meld and deepen. I like to bake it a while, say 20-30 minutes at 350 degrees F until bubbly and then top with the slice tomatoes and run it under the broiler until the tomatoes "melt". Yummy.

Other suggested variations and uses for this recipe:

great on Steak Night

Brush the top with melted butter and top with a gratin of soft bread crumbs before broiling.
Use this recipe when making tomato pies, morning quiche and even when stuffing fish fillets (great for fish rolls)
Make a killer oyster appie by using Spinach Madeleine along with 1 tbsp of Herbsaint and 1/2 cup of Italian breadcrumbs when making Oyster Rockefeller
Stuff into hollowed tomatoes and bake with a bacon/cheese/cracker topping
Make Crawdad Dip by adding a pound of crawfish tails while adding cheese
Alternate layers of seasoned steamed sliced summer squash with Spinach Madeleine for a superb luncheon dish

Can you think of any more? Let me know by sending in your comments...

Makings of a Chicken Salad Poboy

2015-05-26T07:06:00.001-05:00

Old-Fashioned - that's the only way to make it.

Naw. Nothing new about this recipe. Chicken salad's been around in America since, well, Colonist made minced meat out of left-over cooked chicken. Culinary evidence purposes the mentioning of meat salads early in the 19th century from German settlers and by the mid 19th century, primary dishes using finely chopped lobster, ham, mutton and yes, chicken appeared on many family tables. This, of course, correlates with the explosion of household meat choppers that lined every food merchant and domestic mercantile shelf during this time.

Nope. Nothing new about making homemade chicken salad either. My momma did it, your grandmother did it, heck, even Sieur de Bienville cooks made it too. So what makes this chicken salad so special? Did I mention - southern. And, by the way, what makes it southern? Not so much the ingredients although to be really southern it must contain mayo (that's a given), sweet pickles (sweet salad cubes - duh), crunchy veggies (either green onions or sweet vidalias) and it's gotta have hard-boiled eggs (either chopped fine or grated). For any southern recipe, the process of making it is just as important as the ingredients. Time honored traditions run deep in the south and these customs correlate to how we make chicken salad.

Yup. You may have seen this recipe before. It's been around. I posted it way back yonder when I first started blogging about recipes, and foodstuff. And I have made it umpteen times since, yet, have until this time, not taking any photos worth a dime (maybe still not worth a dime). I made it this past weekend to stuff some poboys for lunch, only I cut the ingredients it half as it was just the two of us. So here's the recipe, again and a few photos to look at. Enjoy!

Southern Chicken Salad

A truly fine salad made the old-fashion way - technique is what makes it rightfully southern. It is important that in every bite you get a little savor of all ingredients.

makes about 6 cups

4 to 6 chicken breasts, depending on size
Salt and pepper to taste
1 cup finely diced celery
1/4 cup finely diced green onions or sweet onion
1/2 cup sweet salad cubes or chopped bread and butter pickles
2 tablespoons lemon juice
2 to 4 hard boiled eggs -grated
Mayonnaise

Remove skin and cook chicken in salted simmering water until tender and juices run clear. Tender is the key word, do not overcook. Remove from the broth (save it, you can use it later), allow chicken to cool down and then de-bone and finely chop the meat. You want a little over 6 cups of shredded meat. Add chicken to a mixing bowl, stir in the vegetables along with salad cubes and lemon juice. Mix well.

Make sure the ratio of veggies is good with the chicken. If not, add a little more.

Grate the eggs into the bowl. Stir it all up and add a little salt and pepper to taste. And I mean do taste it and adjust both if needed.

Stir in just enough mayonnaise to moisten, you do no want it overly creamy.

Keep your chicken salad simple. Remember, it's chicken salad. The other ingredients are incorporated with the chicken to moisten, add crunch and create a southern flavor I grew up with. It's my favorite recipe.

Now, to make a Chicken Salad Poboy - the way we do it . . .

In the oven, warm French bread (a good footer for each) or in our case, whole wheat bread until the outside is nice and toasty. Slice in half and pinch out areas from both top and bottom slices. This creates pockets to hold the good stuff. Sometimes we stuff it with fried shrimp or oysters, or thinly slices of roast beef dripping in au jus. Mouth watering!

Butter both sides with a fine layer of mayo if desired (we desire). Fill the bottom half with chicken salad, a lot of it. I bet there's more than a cup there. On the top half, lay thin slices ripe tomatoes (I used some sweet cherries) and a good amount of lettuce. Most folks like to shred it. To me, leaving it in larger strips helps hold it place.

Cut your poboy in half, add chips or fries or whatever your appetite begs and enjoy.

Gorgonzola Cream Sauce

2015-05-16T18:27:00.000-05:00

good over gnocchi too!

Extra Velvety Gorgonzola Cream - For sauce lovers...

Your grandmother, heck, even your mother, may not have had the availability in her southern kitchen a choice of gorgonzla in her selection of cheeses. More than likely, any blue-strand cultures probably came from the beauty shop down the street. Many women in my hometown got a blue-rinse at least once a month. But that has nothing to do with gorgonzla, now does it?

Somehow, I suspect the blue found in southern markets back in their day was that from France, like the softer Roquefort. Today, we know a good, well ripen creamy Danish will do just as well in many recipes and will also be less costly as an Italian gorgonzla. It can also be substituted with Stilton cheese in a pinch. One of our favorite cream sauces is like the one below using an older Gorgonzola Montagna and served over lightly seasoned grilled steaks.

Did you know, Roquefort is made from sheep's milk, Gorgonzola is from cow.

Now, to the recipe today.
The art of making a good sauce starts with knowing how to make the basic Mother Sauces. From one of these, you can easily adapt. This cream sauce is a variation of a Velouté, which is made using a stock from veal, fish or chicken and incorporated with a roux of equal parts of butter and flour to create a creamy, velvet like soup. Speaking of mother sauces, I don’t know if my mother knew anything about Velouté. I can only suspect she did, ‘cause she sure knew how to make one fine cheese sauce using a roux with chicken stock.

Gorgonzola Cream Sauce

perfect topping for steaks, seafood and pasta
makes about 2 cups

2 tablespoons butter, divided
1/2 cup dry white wine
1/2 cup chicken stock
2 cups heavy cream
1 tablespoon flour
4 oz crumbly Gorgonzola cheese (about 1 cup)
2 Tbsp freshly grated Parmesan cheese
1/2 teaspoon Kosher salt
1/4 teaspoon freshly ground black pepper
2 teaspoons minced fresh chives or parsley, optional

In a large sauté pan, heat 1 tablespoon butter, wine and stock over medium-high heat until it starts to bubble. Lower heat to medium / medium-low and simmer gently for 20 minutes or until the liquid has reduced to about one third in volume. Add cream and allow to simmer until reduced by half, stirring occasionally, about an hour. Remove from heat.

In a medium saucepan over medium heat, melt butter and add flour. Whisk cooking for 2 minutes. Slowly whisk in the cream sauce followed with the Gorgonzola cheese and Parmesan cheese. Stir in salt, pepper, and chives stirring until the cheese has melted. Cover and keep warm until ready to serve.

Momma's Roman Stew recipe

2015-02-21T07:00:00.000-06:00

to braise, or not to braise...

Momma prepared this stew regularly for us because it is easy to make, it consists of simple ingredients and because it taste really good. I am not sure where or how she came about the recipe as my Momma was innovative when it came to putting food on the table for the hungry, mostly my daddy and me. But I am sure she found it or a similar version in the many magazines and TV shows of the time, the period being the same as when Julia Child was babbling about Beef Bourguignon, Jell-O encased everything in gelatin and Graham Kerr had us galloping into clarified butter as well as copious amounts of cream and fat.

Momma took the time to quickly sear the meat before slowly allowing it to braise in the delectable sauce, or gravy as daddy would've called it. Many recipes during and before this time told us to simply add raw meat to a hot liquid and if you have all day, this is fine to do. Now I doubt the authenticity of this recipe's heritage. The Romans, truth be told, probably did not use carrots, maybe cardoons was the root vegetable of choice and I am sure tomatoes were not around during this ancient period. If history is correct, the tomato came to Europe during the 16th century from South America, Peru to be exact. I'm sure the spices Momma used have changed over the years from the original version as well and I am also certain of one more fact: Red wine was indeed the acidifier used to tenderize the meat. The Romans more than likely used it as a flavored, liquid stewing base as wine was drank more-so-than water. Well, that's what today's TV shows would have us believe.

Braising: cooking technique using both dry and wet heats. Similar to 'pot-roasting' as the meat is first seared quickly over high heat and then allowed to slowly cook over low heat in a flavored liquid bath.

The braise cooking technique that tenderly turns the bits of roasts into succulent morsels was not introduced to us by the Romans either. More than likely, this cooking method came about around the same time man invented fire. Now getting back to the tomato, Momma used a can of spaghetti sauce and as I remember, it was as plain as can be. Remember, this was back in the 60’s, before we knew it as pasta sauce and way before we knew we would have to pick from four dozen types of pasta sauces in today’s grocer. In reality, a can of good crushed tomato along with the blends of Italian seasonings would do just fine in this recipe too.

Mother’s Roman Stew

This is one of her many one pot meals.
about 6 servings

3 1/2 pounds chuck roast
Salt and pepper to taste
1/2 cup cooking oil
1 large yellow onion, chopped
1 large green bell pepper, chopped
2 ribs celery, diced
1/2 cup red wine
1 -26 oz can spaghetti sauce
1 cup beef stock or water
4 large potatoes, peeled and cut into bite-size
6 carrots, peeled and cut into coins
2 teaspoons Italian herbs (Momma used oregano, thyme and basil)

Cut roast into 1 to 1/2 inch bite-size sections and season with salt and pepper. Heat oil over medium high heat in a large dutch oven and quickly brown meat on both sides. Do not over crowd pot; cook in several batches if necessary. Remove meat to a bowl and spoon away all but about 1 tablespoon of oil.

Cook onions and peppers over medium heat until tender.

Return meat to the pot of vegetables. Add the wine, sauce and beef stock and increase heat to high. At simmer, reduce to low, cover and cook about 40 minutes.

Add the potatoes and carrots, the seasonings and cook at low simmer until potatoes are tender, about 30 minutes.

Serve with crusty hot bread.

Smothered Chicken Over Creamy Cheese Grits

2015-01-31T18:00:00.000-06:00

For Brunch, Lunch or Supper.

Many folks refer to this method of cooking as slow braise but in the south, we call this classic slow-simmering as a 'smothered' way of cooking tough cuts of meat or to better put it, to also tenderize pieces like the chicken in this recipe. It's the same texture you get when you wet-braise larger cuts of meat over low heat for several hours to achieve that 'fall-off-the-bone' or 'melt-in-your-mouth' taste experience. It happens when the elastic connective tissue breaks down and melts into the pan creating the rich fond so desired for sauces, or as we call it, gravy.

Smother: A homey way of tenderizing pieces of meat over slow heat for several hours using a caramelized vegetable reduction. In Southern homes, the flavor is intensified when using bacon fat to develop a slightly smoky, salty sweet flavor into the roux for the gravy.

There is but one good technique to acquire the smother and that is by first applying a good, quick browning of the surface of the meat. The pan must be hot enough to form a sizzle on the surface and to keep the meat from excreting too much of its juices. Some may know this as a good sear but more importantly than just a seal of the surface is the actually browning to form a crust, both on the meat and in the bottom of the pan. This lays the foundation for a good smother, for the meat's outer layer and in the pan forms the fond that will develop the character of sorts of the sauce. To opt out on this step is to lose out of the most important flavoring of the smother.

Once the meat is browned and the crust is formed into a caramelized surface of goodness, you're ready to move on to the second important flavor step in creating a good smother: Developing the aromatic vegetable flavor into the pan. This is nothing more than a moderate saute of diced vegetables (in the south, most always onions, bell pepper, garlic or celery) into the fats and fond left in the pan from whereby the meats were quickly cooked. Once the flavor bits are picked up from the bottom of the pan from this method of deglazing, a flour thickener is added forming a basic roux. Heat is normally reduced to low allowing the vegetables to sweat, and the meat is applied on top. Hours later after slowly melting away, the vegetables become a most wonderful, full-bodied sauce thanks to the time-honored technique of the smother.

Smothered Chicken over Creamy Cheese Grits

serves 4
4 chicken breast cutlets or 4 chicken thighs
Salt, pepper
Creole or Cajun seasoning
All-purpose flour
Cooking oil, mixed with bacon fat for best flavor
1 tablespoon butter
1 rib celery, diced
1/2 bell pepper, diced
1/2 large sweet onion, diced
1 cup rich chicken stock

Dry the chicken with paper towel and pound until uniform in thickness; the thinner the better but not so thin as the pieces break apart. Season each side with a light sprinkle of salt, pepper and Creole (or Cajun) seasoning. Dust each side heavily with flour. Set aside in a single layer.

seasoned browned chicken

Heat a large skillet over medium-high heat and when hot, add about 2 tablespoons of the oil mixture. When shimmering, add chicken to pan being careful not to overcrowd pan. You most likely will have to cook in two batches. Allow to cook, about 2 minutes on each side until nice and brown; do not overcook. Add more oil as needed making sure meat is 'sizzling' in pan. Remove to plate and put aside.

vegetable reduction

Begin the vegetable reduction by immediately adding butter and when melted, add vegetables. Cook stirring often scraping up the brown bits on the bottom of pan. Continue until vegetables are softened and onions are slightly browned around the edges. Allow moisture to cook out. Sprinkle about 1 tablespoon flour on top of vegetables and slowly stir to mix in. If needed, add more flour in 1/4-teaspoon increments until moisture is absorb. Allow to cook a few minutes and slowly incorporate in the chicken stock.

Simmer until slightly thicken, reduce heat to low and add chicken on top. Cover with tight fitting lid and allow cook for about 30 minutes or until vegetables have reduced to mostly liquid. Watch carefully toward the end and add more stock or water in needed.

for the Creamy Cheese Grits

creamy cheese grits

2- 3/4 cups water
1/4 cup heavy cream
1 cup stone ground white grits
1 teaspoon salt
pinch cayenne
1 tablespoon butter
1/3 cup shredded mild cheddar cheese

Bring water to rapid boil and quickly whisk in heavy cream, grits and salt. At second simmer, add cayenne and reduce heat to low heat. Cover and cook for 20 minutes stirring often. Taste test for saltiness and creaminess adding more salt or water if needed. Stir in butter until incorporated and then slowing stir in cheese. Turn off heat.

Serve on warm plates topped with smothered chicken and gravy.

New Year's Char-Grilled Oysters

2014-12-28T17:00:00.000-06:00

It's a Perfect Time of Year...

to celebrate harvesting oysters. Nothing beats ringing in the New Year like a sack full of fresh oysters from Mobile waters.

Now if you do not know the difference, you will not be able to appreciate our love for these mouth-watering, superb tasting delicacies we enjoy year 'round.

I cannot think of any better source than Alabama Gulf Seafood to bring us a most refreshing, good-eating recipe for oysters.

And I would like to share this favorite one with you.

Happy New Year folks....

Enjoy!

Char-Grilled Oysters

Fresh Alabama oysters
Compound butter
Romano cheese

Find the recipe plus a step-by-step guide on an easy way of shucking oysters ... here.

Char-Grilled Alabama Oysters

Alabama Slammer Recipe

2014-10-12T08:00:00.000-05:00

Southern Cocktails

. . . not just for football season!

Here's a recipe I know everyone needs in their repertoire.

The Slammer has become known a favorite of frat boys, spring breakers and nautical aficionados of "boat drinks," although "Boat Drinks" singer Jimmy Buffett, himself an Alabamian from Mobile, of course immortalized a different drink, the tequila-based Margarita.

The Alabama Slammer comes in two versions: the cocktail, which is made in a highball glass, and the shot. While there are several variations on this Rama-Jama drink, I think this one is perfect.

Check out these other College Gameday Drinks.

Alabama Slammer

makes 1 cocktail
1 fluid ounce Southern Comfort liqueur
1 fluid ounce amaretto liqueur
1 ounce sloe gin or 1 good dash grenadine syrup
orange juice

In a highball glass full of ice, combine Southern Comfort, amaretto and grenadine. Fill with orange juice and stir. Add a cherry or twist if desired.

Patriotic Bourbon Buttermilk Pie with Tipsy Fruit

2014-07-02T07:00:00.000-05:00

Make It a Red, White and Blue Pie.

Last Memorial Day, I made this pie and it was gone in no time flat. It was that good. I shaved a little vanilla ice cream on top and finished topping if off with the spiked blueberries and strawberries to achieve the red, white and blue topping. It was a blast.

Try it for a patriotic holiday or any day you want a wonderful, cool custard pie with berries.

Enjoy!

Bourbon Buttermilk Pie in Pecan Crust with Tipsy Fruit
serves 6 to 8, depending on the slice size

for the crust:
1 1/2 cups frozen pecan pieces
3 tablespoons brown sugar
3 tablespoons melted butter
Make sure the pecans are frozen as this helps with the binding of the melted butter and works effortlessly in lining a pie plate. Add pecans and sugar to food processor. Quickly add butter and pulse until pecans are no larger than lentils. Do not process them too fine.
Press into a deep 9 or 10-inch pie plate covering the bottom and sides as would a pie crust. Set aside.

for the pie filling:
2 tablespoons all-purpose flour
3/4 cup sugar
4 large eggs
1 1/2 cups (whole preferred) buttermilk
4 tablespoons butter, slightly melted
3 tablespoons bourbon
1 teaspoon vanilla extract
1/8 teaspoon salt
Preheat oven to 350 degrees F.
In a mixer bowl, add flour and sugar whisking well. Beat in eggs on medium low speed until sugar is dissolved. Whisk in buttermilk at same speed followed with the remaining ingredients. When smooth, pour into pie crust.
Bake 45 to 60 minutes or until puffy and golden on top. You should be able to tell after 45 minutes if the pie is ready or getting close by the jiggle. Or you can test by inserting a knife halfway to the center; if it comes out clean, the pie is done. Do not over cook.
Remove to a wire rack and let cook for at least 1 hour. Refrigerate 2 or more hours before slicing.

for the Tipsy Fruit:
(I used blueberries and strawberries for this one)
1 1/2 cups blueberries, blackberries and/or raspberries
3 cups peeled and sliced peaches or plums, and/or quartered strawberries
1 to 2 tablespoons bourbon
2 teaspoons sugar
Stir all ingredients together about 30 minutes before serving. Refrigerate if desired. Serve on top of the pie with a slotted spoon.

Hamburgers for July 4th Grilling

2014-06-29T07:00:00.000-05:00

Get the Grill Going this Holiday with Any of These Favorite Hamburgers

July 4th means outdoor cooking.

As synonymous as fireworks is to this patriotic day, so is cooking hamburgers for most Americans enjoying summer fun. Now I know there are all types of good foods to cook like dogs, ribs, chicken and seafood to name just a few of our favorites, but we tend to do the expected on this day: Grill a juicy burger.

Here are some of our favorite recipes.

Enjoy!

My Southern Seasoned Hamburger Recipe

Dad's Better Burger

Steakhouse Burgers

Smoky Texan 'Ham'-burgers

Sensational Burgers

Coke Burgers for Jamie

1-2-3 Cheese Burgers

Zipper Peas . . . done right

2014-06-27T06:30:00.000-05:00

Floridian Peas, Cooked Dixie Style

I wrote about this variety of pea some years ago, back when I told you about the four types of 'southern peas' and I gave you my recipe with the article back then, which is much the same way as I cook peas still today. Maybe a change here or there; both are southern as Dixie.

As mentioned, the zipper cream, invented by a Florida agronomist in 1972, is actually a cross between a crowder pea and a cream pea and the variety gets its name from the fact that the peas can be whisked from their hull in a zipping motion with the force from a finger. Now isn't that something? Most all peas are easier in shelling if you wait a day after picking allowing them to dry out a little and letting them detach from the shell. Do not over cook this type of cream pea as it will break down and become a creamy bisque before no time flat. These are called a creamer pea for a reason; meant to burst on your palate with a lovely, creamy texture and with the help of a good recipe, a southerly, flavorful explosion of good taste .... if I may say so myself.

Now, here is how I love to cook these little gems .... Enjoy!

My Recipe for Zipper Peas

6 to 8 servings

1 strip of bacon, chopped
1 nice size slice smoked ham, chopped
1 large sweet (vidalia) onion, diced
1 garlic clove, minced
3 to 4 cups of fresh shelled peas (or frozen), washed
4 cups of rich chicken stock
1 bay leaf or 1/4 teaspoon ground bay leaf powder
1 teaspoon salt or to taste
1/2 teaspoon sugar
1/2 teaspoon black pepper
1/4 teaspoon ground thyme -optional

Cook the bacon in a medium saucepan until crisp. Add onion, garlic and sauté for a couple of minutes until the onions begins to brown. Combine all other ingredients in the pan and bring to a rapid boil. Turn heat to low, taste seasonings adjusting if needed and gently simmer for 20 to 30 minutes or until fork tender.

Note: I pretty much always have a few pieces of ham left over after the many holidays we enjoy doing a ham - so I pretty much always have a freezer bag of ham. If you do not, be sure to buy a good brand of smoked ham, slice it or chop it up, divide it into portions and freeze it for recipes just like this one.

Roasted Corn, Fresh Tomato and Black Bean Salad

2014-06-11T07:00:00.000-05:00

One Cool Summer Salad.

Summertime to us means lots of good eats using fresh produce to go along with our grilled foods. I know it’s the way many all over the world eat but especially here in the south, it’s our lifestyle. There is nothing better than a salad made with garden fresh tomatoes and when you add roasted corn, you boost flavor, and with a can of black beans from the pantry you add more texture, taste and protein. The trio brightens together with the help from the seasoned vinegar bath mixed with the delight of red onions and peppers.

This recipe is based from Guy Fieri’s Guy’s Big Bite (Big Texas Barbecue episode), one I had on file from making before but this time I tweaked it to our liking, omitting a few things and adding tomatoes at the end to make it more southerly us. It went well when we dined on the Grilled Herb Roast Beef with Whipped Horseradish Cream a few weeks ago. Enjoy!

Roasted Corn, Tomato and Black Bean Salad

8 servings

3 ears corn, husks removed
2 tablespoons olive oil
1 cup diced red bell pepper
3/4 cup diced red onion
1/4 cup cider vinegar
1 -15 ounce can black beans, rinsed and drained
1 teaspoon minced garlic
1 teaspoon sea salt
1 teaspoon freshly cracked black pepper
1 or 2 ripe tomatoes, chopped

Preheat the grill to medium.

Grill the corn until lightly charred, about 2 minutes, turning frequently. Transfer the corn to a cutting board and using a sharp knife, slice the kernels from the cob. Set aside.

In a medium sauté pan over medium-high heat, add the olive oil, then the red bell pepper and the red onion. Sauté for 3 minutes, then add the vinegar, beans and corn and sauté for 2 minutes. Stir in the garlic and sauté for 1 minute more. Remove from the heat to a serving bowl and season with salt and pepper. Right before serving, fold in the tomatoes. Serve warm or cold.

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