Sunday, June 17, 2018

Cathead Biscuits

Hand-formed, extra large, lard-based cathead biscuits, baked in a hot cast iron skillet.

Cathead Biscuits

It's hard to believe from modern-day biscuits, that southern biscuits were once teeny, tiny little things. Not so much anymore, because like many foods, we've super-sized them!

Who can blame us, though. From skillet biscuits, to cream biscuits, to sweet potato, classic buttermilk and everything in between, we do love our biscuits in the south and we pretty much love them large.

Enter, Cathead Biscuits.


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Saturday, June 9, 2018

Party Shrimp

Large shrimp, baked in a buttery seasoned beer, oil and vinegar sauce, great for a party, or the beach!

Party Shrimp

Shrimp is abundant here along the Mississippi Gulf Coast, and this is a party recipe that we've been making in one form or another for as long as I've been around. Often made simply with bottled Italian dressing, and maybe the addition of a few other ingredients, it's also been floating around social media for several years now, sometimes called Italian Shrimp. I made my sauce base from scratch instead.

Southern Living dubbed it Beach Shrimp

I don't know where this idea originated, but back in 2007, Southern Living magazine dubbed it with the title of Beach Shrimp, since it's a great dish to make for that beach vacation! It's delicious slightly warm from the oven, or chilled and brought to room temperature. Prepare it in a disposable aluminum pan for easy clean up.


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Wednesday, May 30, 2018

Marinated Flank Steak - London Broil

A beef broth, marinated flank steak, with Creole mustard, balsamic vinegar and herbs, prepared in the classic London Broil method, with a quick sear on a hot grill and sliced at an angle, against the grain, for a full flavored tender steak.

Marinated Flank Steak - London Broil

If you set out to research it, over and over again, you will read that London Broil is not a cut of beef, but instead is a method of grilling and carving. Yet... like this chunk of meat I cooked here, there it sat in the meat case with a label calling it simply, "London Broil" and nothing else.

Really? As if that isn't enough, that chunk of beef labelled London Broil might just be a chunk of top round, flank, skirt, hanger or some other cut. Why the confusion? Why not truth in labeling here - Flank Steak, great for London Broil? Makes sense to me!


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Friday, May 18, 2018

Cornbread Squash Dressing

A cornbread dressing made with yellow squash, sauteed with onion, celery and bell pepper.

Cornbread Squash Dressing

I hear from a reliable source that squash is starting to come in! I didn't plant any this year so if you're trying to get rid of some, stop on by with a bag and I'll gladly take some off your hands!

For some reason, I never see pattypan squash around here, not even at the farmer's market, but yellow squash happens to be my favorite in the summer squash family. I like it far better than zucchini, though I do eat both. I think yellow is a little sweeter and more mellow than zucchini but both make pretty good zoodles.


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Thursday, May 10, 2018

Potluck Banana Pudding

An easy to make and take no egg, no meringue version of banana pudding, using my delicious hack on the standard instant pudding filling. Make it in a deep 9 x 13 inch disposable lidded container, perfect for those potlucks, family reunions, funeral gatherings or church suppers.

Potluck Banana Pudding

I am an egg custard gal. From warm, oven baked custard or a simple custard pie, to dessert custard cream sauce, drinking custard, eggnog base, and real deal, homemade from scratch, custard banana pudding. And oh my goodness, let's not forget Vanilla Custard Ice Cream!  I love them all.


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Sunday, May 6, 2018

Roasted Corn Grits

Stone ground grits, made with whole milk or half and half, chicken broth, and roasted fresh corn, scraped from the cob.

Roasted Corn Grits

As a side dish, these roasted corn grits rock! I patterned them after the dish of the same name at Zea Rotisserie and Grill in Metairie, LA after hearing somebody, somewhere along the way talking about them recently. Oh my goodness. I thought my garlic cheese grits were good, but these? Off. The. Hook.

The roasted corn adds such incredible flavor.


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Monday, April 30, 2018

Galettes - Skillet Biscuits

A Deep South fry bread, called Galettes, made from simply flour and whole milk, shaped into biscuits and fried in a skillet. Serve with butter, jam, jelly, preserves, honey or cane syrup.

Galettes Skillet Biscuits

These skillet biscuits, what we call galettes down here along the coastal south, are for those times when you just want a biscuit but don't feel like all the mixing, cutting in, rolling and baking. They are quick and delicious, whether it's with a dab of butter alone, or served with jam, jelly, preserves, honey or cane syrup.

Galettes are sometimes made into one big biscuit, as with my biscuit bread, but mostly they are like a fry bread. Pinches of dough are pulled off, rolled into balls and then flattened to about 1/4 inch thick. To avoid overcrowding skillet and chilling the oil, cook them in batches in hot oil until browned on both sides.


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Sunday, April 22, 2018

Fork and Knife Baked Chili Cheese Dogs

Chili cheese dogs made easy in a baked form, fork and knife required!

Fork and Knife Baked Chili Cheese Dogs

I. Love. Hotdogs. I do! I don't care about what's in them or how they're made. I don't even want to hear about it. If somebody on Team Food Police tries to lecture me about them, I just plug my ears like a child, and drown them out, lalalalalalala... because I love them.



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Monday, April 16, 2018

Smothered Shrimp in Brown Gravy

Seasoned shrimp, smothered in a trinity enhanced brown gravy and best served over homemade mashed potatoes. Gravy pictured has a splash of Kitchen Bouquet added for richness.

Smothered Shrimp in Brown Gravy

Okay, you have probably not considered shrimp cooked in a brown, beef-based gravy, I'll give you that.

In a gumbo or stew form, shrimp is usually prepared with water, a shrimp stock, or maybe even chicken stock, but beef stock? Sounds a little odd for sure! This was not a dish my Mama ever made, and I remember thinking the very same thing first time I saw it, until... I tasted it. Fabulous!


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Thursday, March 29, 2018

Whiskey Glazed Baked Ham

A smoked bone-in half ham, baked and finished with a glaze of Maker's Mark whisky, Creole mustard, pepper jelly and lemon juice.

Whiskey Glazed Baked Ham

My favorite baked ham, hands down, has always been what is probably the most classic southern baked ham - a brown sugar and mustard glazed ham with a Coca-Cola pan sauce. It is so good! Still, like everything else, I do enjoy mixing it up occasionally and this whiskey-glazed ham is a mighty fine version too!

Sliced whiskey-glazed baked ham, pictured here with cornbread from the recipe in my cookbookpurple hull peas from the freezer, and my favorite steamed broccoli recipe.

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