Tuesday, September 29, 2009

Cajun Shrimp Pilau (Pilaf) - Rice Cooker

Cajun Shrimp Pilau Pilaf, a quick and easy main dish shrimp and rice dish.

Cajun Shrimp Pilaf

Now, this is a rice cooker recipe that goes way back and that's just frankly how I've always known it to be made. With rice a predominant menu feature in this part of The South, rice cookers of some form are very common in the southern coastal states.


This dish is so easy, it's ridiculous. To make it a true pilau, the rice should be cooked in a skillet first. Just add the butter to the skillet and melt it, then add the rice, cooking and stirring it for about 5 minutes (you can saute the veggies here too if you prefer) before adding to the rice cooker. Add everything else and mix.


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Sunday, September 27, 2009

Deep Fried Sweet Vidalia Onion Strips

Strips of sweet Vidalia onions, dredged in buttermilk and seasoned flour, and deep fried to a crispy crunch.

Deep Fried Sweet Vidalia Onion Strips

I know those skinny onion string haystacks are all the rage across the blogs these days, and I love those too. On a burger. Or on top of a salad. But when I want a side or a snack of onion rings, first I want the onions sweet - and that calls for a sweet Vidalia onion - but then, I want them nice and thick. And they must be crunchy. And, light. And not at all greasy. Hey, I have my standards, even with onion rings.


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Friday, September 25, 2009

Seafood and Eggplant Dressing

A breaded seafood dressing casserole, made with fresh shrimp, crabmeat and eggplant.

Seafood and Eggplant Dressing

I was introduced to eggplant by my first mother-in-law. Eggplant was something that I do not ever recall my mother preparing, in any form, not one single time ... but my mother-in-law did cook it, and often. One of the ways she often made it, was in a wonderful seafood dressing.


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Wednesday, September 23, 2009

Bite Size Bacon and Tomato Cups with Basil

These little biscuit cup treats are filled with bacon, cheese, tomato and basil are like little mini-BLTs in a bite sized form, perfect for parties!

Bite Size Bacon and Tomato Cups with Basil

I went to a party recently where one of the guests brought some little cups similar to this. Well, they were delicious! When I asked the person what was in them, she said they had bacon, tomatoes, Swiss cheese and mayonnaise. Well, of course, I came home set on recreating them!


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Sunday, September 20, 2009

Mary's Basic Homemade Chicken Noodle Soup

Homey and healing chicken noodle soup, made with a homemade stock from a whole chicken and fresh veggies.

Homemade Chicken Noodle Soup


I was feeling a bit under the weather this weekend so I decided to put on a pot of chicken noodle soup. Funny thing about this stuff ... I can get a pot going, leave it warming on the stove along side a pot of cooked egg noodles, snatch a cup of it several times throughout the day and feel all better before nightfall. Often referred to as "Jewish Penicillin" for its known powers of healing, it really does work and that's not just an old wives tale either!


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Friday, September 18, 2009

Weekend Cocktails - Pat O'Brien Hurricane Cocktail Copycat

A homemade copycat version of the famous Pat O Hurricane using two kinds of rum, grenadine, orange & fresh lime juice & a little simple syrup. Watch out - these sneak up on you!

Hurricane Cocktail

I can't even count the number of times that I have been to Pat O'Brien's in New Orleans, both as a tourist from Mississippi and as a resident of New Orleans, but one thing is for sure. It is a ritual for most everybody to have at least one Hurricane when you go there.  One is generally enough for me, because the fruity sweetness of this drink is very deceiving. Like drinking shots of tequila on a barstool and then suddenly standing up and thinking ya might have wanted to stop 2 or 3 shots back! Not that I would know anything about that...


Originating at Pat O'Brien's bar on St. Peter Street - yeah, slap in the heart of the French Quarter {oh my do I have some memories of down there} - back in the 1940s when it was difficult to get bourbon, whiskey and scotch, but rum was plentiful.  Bar owners were forced by liquor salesman to purchase large sums of rum in order to get the other liquor they needed.  Looking for something to do with that rum, and then pairing that drink creation up with a glass shaped like a hurricane lantern, and well, the Hurricane cocktail was born.


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Thursday, September 17, 2009

Ways to Cook Corn on the Cob

Fresh, in season corn is so delicious, why not try it a variety of ways?

Fresh on the cob sweet corn is still tasting pretty good down south so I'm gonna get my fill while it's at its peak flavor, even though it's pretty much available year round these days. Me, I just love the stuff, though honestly, I don't care much for grilled corn - meaning corn that has been fully husked and then charred on the grill. I know a lot of folks do, but to me, corn cooks so quickly that I find that the biggest mistake many people make with corn on the cob is frankly just over-cooking it. With char-grilled corn, there is such a very fine line between a cob that is cooked just right and one that is dry and over-cooked, that when I do corn on the cob on the grill, I guess I do more of a steamed corn - allowing the cleaned corn to steam inside the protection of the husks.

My preference though? Simple, and pure, boiled corn on the cob, done just right and only long enough to cook the kernels yet leave them crunchy, with a generous sprinkling of salt, and butter. Butter. Now that's where you can really mess around with some flavor combinations.


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How to Make Flavored Compound Butter

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✍ COMPOUND BUTTER COMBOS

Compound butters. Or as Chef Anne Burrell - Executive Chef at New York's Centro Vinoteca, and sous chef to Mario Batali when battling in the Iron Chef Kitchen Stadium - would say, "butter with stuff."  I just love her ... don't you?

Start with about 1/2 cup of real, pure butter, soften it to room temperature, and then stir in some goodies. Smear that over your cooked corn on the cob and dig in. It's heaven, I tell ya! Flavored butters are also excellent when topped over a steak, chicken and fish, right before serving, or even used as a spread for toasted bread.


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Monday, September 14, 2009

Cajun Grilled Shrimp Skewers

Jumbo shrimp, tossed in an olive oil and lemon Cajun seasoned marinade, skewered with onion, bell pepper and tomato and grilled.

Cajun Grilled Shrimp Skewers

Wow. I still cannot believe that summer has practically got it's foot out the door and fall is literally just around the corner! The weather here was very mild there for a bit, but the past few days have proven that summer is definitely not gone just yet, not that we ever really put our grills away down here anyway.


Now, for the grill, unless you're gonna do a quick stir on one of these kinds of trays, I usually pick the larger sized shrimp. There's nothing wrong with these trays ... I have one myself. But small shrimp cook super fast on the grill and frankly just aren't worth the work it takes to skewer them as far as I'm concerned, so this pan is great if you want to throw smaller shrimp on the grill.  Or if you want to sort of stir-fry some grilled veggies. So, for this recipe, go ahead and get the jumbo babies.

Don't be scared if you pull out your shrimp from the marinade to find that they look a bit pink and sort of cooked around the edges. That the acid in the lemon working and it's perfectly fine! Just skewer them up and get 'em on the grill.This is my favorite marinade for grilling shrimp. Serve them up with your favorite salsa. Hope you enjoy them!


Double Pronged Skewers


If you think this sounds yummy, I'd sure it if you'd click to pin it, tweet it, stumble it, or share it on Facebook to help spread the word - thanks!

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Recipe: Cajun Grilled Shrimp Skewers

©From the Kitchen of Deep South Dish
Inactive time: 1 hour |Cook time: 5 min | Yield: About 4 servings

Ingredients

For the Marinade:
  • 12 fresh raw (9/12 count) jumbo shrimp, peeled and deveined, tail tips intact
  • 3 garlic cloves, smashed
  • 1/3 cup of olive oil
  • 1/3 cup of lemon juice
  • 1/2 teaspoon of paprika
  • 1/2 teaspoon of Cajun or Creole seasoning (like Slap Ya Mama), or to taste
  • 1/2 teaspoon of Old Bay seasoning
For the Skewers:
  • 1 bell pepper, quartered
  • 1 red onion, quartered
  • Sea salt or kosher salt, to taste
  • Freshly cracked black pepper
  • 4 large cherry tomatoes, or 1 large tomato, quartered
  • 3 tablespoons of melted butter
Table Condiments
  • Lemon wedges
  • Hot pepper sauce or Tiger Sauce, optional
Instructions

Put shrimp into a zipper storage bag or glass bowl, add the smashed garlic and toss. In a separate bowl, combine the olive oil, lemon juice, paprika, Cajun seasoning & Old Bay. Pour mixture over the shrimp, cover and refrigerate for 30 minutes or up to two hours only.

When ready to grill, preheat grill to high. Alternate 3 shrimp with the bell pepper and onion on metal skewers, leaving room at the end for tomato. You'll add the tomatoes toward the end of cooking. Sprinkle skewers with salt, pepper and additional Cajun seasoning, if desired. Place over direct heat on hot grill, close lid and cook, turning once, about two to three minutes per side depending on size of shrimp, or until cooked through, basting with the marinade. Add a tomato wedge to the end of each skewer the final turn, baste with melted butter, and return to the grill to finish. Total time will depend on your grill.

Drizzle with hot sauce or Tiger sauce, remove from skewers and serve immediately with lemon wedges on the side. Makes 4 skewers.

Cook's Notes: May also be prepared under the oven broiler. If using commercially purchased shrimp that has been frozen, re-hydrate the shrimp before cooking. Fill a large bowl with 1 quart of water and stir in 2 tablespoons of salt. Add the cleaned shrimp and let sit for 30 minutes.

Tip: Use a double pronged skewer or insert two skewers to keep the shrimp and vegetables from rotating.

Source: http://deepsouthdish.com

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©Deep South Dish
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Check These Recipes Out Too!

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Posted by on September 14, 2009
Images and Full Post Content including Recipe ©Deep South Dish. Pinning and sharing links is welcomed and encouraged, but please do not repost or republish elsewhere such as other blogs, websites, or forums without explicit prior permission. All rights reserved.

Material Disclosure: Unless otherwise noted, you should assume that post links to the providers of goods and services mentioned, establish an affiliate relationship and/or other material connection and that I may be compensated when you purchase from a provider. You are never under any obligation to purchase anything when using my recipes and you should always perform due diligence before buying goods or services from anyone via the Internet or offline.
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Sunday, September 13, 2009

Well, Slap Ya Mama! The Winner is....


Thanks to everybody who participated in the Slap Ya Mama giveaway!  It was fun to see what recipe that each of you would like to try and at some point in the future I'm gonna borrow your suggestions and try each one of those because, well frankly, they all sounded pretty darned good!

If you didn't win and you still want to try Slap Ya Mama seasonings go to their website and order some!  I really do think you'll love it - heck, y'all see how much I use it. There are some great ideas for gifts there too, so if you know somebody who loves Cajun cookin' a gift basket from there would make a terrific Christmas present.  Be sure to check them out. 

So, down to business ... the winner of the Slap Ya Mama gift basket is ....

Laurie over at Guessing all the Way: Tales from a Clueless Mama! Congratulations Laurie!!

Laurie is a new to me friend that I recently met and hope that we'll be seeing more of each other. She's got a great blog and hosts lots of giveaways, so be sure to visit her blog and add her as a friend!  Laurie was one of the multiple tweeters (extra entries work) who I am certain also brought over a few new followers to me, and I am grateful for that - thanks Laurie! She has the sweetest Grandparents Day post up today, that is so sentimental, it brought tears to my eyes as I thought of my own parents and grandparents. Go check it out here.

Oh, and Happy Grandparents Day to all of you Grandma's and Grandpa's out there too!


Special thanks to the good folks over at Walker & Sons in Ville Platte, Louisiana for providing the Slap Ya Mama gift basket for this giveaway! I know you have some fans at this blog!

Laurie, email me at mary @ deepsouthdish dot com with your full name, mailing address and phone number asap, so that I can get your Slap Ya Mama gift basket out to you. I can't wait to hear what you think of the seasonings!  Congrats to the winner!!
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Thursday, September 10, 2009

How to Make Homemade Gravy and Some Tips for Perfect Gravy!

Chicken Gravy made with bacon drippings & homemade stock

How to Make Homemade Gravy

If you want to learn how to make homemade gravy, here's another for the "how-to" series of posts here. I know of lot of my regular readers are foodies and certainly know how to make gravy, but I hope that those in search of info will happen across this and find some help. We all had to learn somewhere! I recently made a casserole in need of chicken gravy and just today made roast beef po'boys and needed a beef gravy, so a "how-to" seemed fitting.


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Tuesday, September 8, 2009

Old Fashioned Southern Bread Pudding

A southern bread pudding using leftover bread and a can of fruit cocktail and finished with a drizzle of whiskey sauce.

Old Fashioned Bread Pudding

Ah, old fashioned bread pudding. A dessert born out of economics and the need to use up stale bread, turned into a delectable, delicious plate of total comfort. You cannot consume a slice of this and help but feel like you just got a big ole hug. And I just so happened to have a half a loaf of French bread leftover from this weekend! Lucky me. Oh. My. Goodness. Y'all. This is soooooo good.


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Sunday, September 6, 2009

Caramelized Vidalia Onion Dip

Caramelizing the onions in this classic sour cream and onion dip really takes it up a notch.

Caramelized Vidalia Onion Dip

Okay. This is like the best onion dip you will ever put in your mouth. Seriously.

If you don't believe me, just make a single batch of it and see how fast you regret only making one.


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Saturday, September 5, 2009

Mary’s Mint Infused Southern Sweet Iced Tea

Southern sweet iced tea, infused with fresh mint.

Mint Infused Southern Sweet Iced Tea

I cannot believe that Labor Day, the unofficial end of summer, has just about arrived! Is it just me, or did it seem that the summer pretty much flew by this year?

This year was the first year that I grew mint in my garden and I have to say that I have really enjoyed it. Now, yes, I did heed the warnings about growing it in a container so that it would not grow wild and take over the garden, though I did also think what a fragrant ground cover that would be!


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Friday, September 4, 2009

GIVEAWAY!! Well, Slap Ya Mama! - CLOSED


UPDATE:  THIS GIVEAWAY IS CLOSED - GOOD LUCK!

Yep. You read that right! Finally, after all this time of y'all hearing me talk up the Slap Ya Mama Cajun seasoning I use so much, I'm here to tell ya, that those fine folks at Walker & Sons, right slap in the Heart of Cajun Country in Ville Platte, Louisiana, have kindly provided me with a fantastic gift basket so that you can give this seasoning that I love so much a try. Woohooo!

Y'all know how much I love this stuff - heck it's been in most of my recent recipes just here lately; the Crab Martini, the Angel Hair Pasta with Crab, the Hamburger Hot Dish Casserole, the Crab Stuffed Potato, the Comeback Sauce, the Deep Fried Okra, and my Absolutely Perfect Shrimp and Crab Boil.  I could of course go on, but y'all already know that.  I love this seasoning - it just enhances everything and so, I use it regularly and often and in near about everything!

I'm so excited because I can't tell you how many comments and emails and links out to Slap Ya Mama website there has been.  Everybody wants to know more about this seasoning!

Included with the gift basket is a nice, canvas covered, square basket as pictured above, plus a nice, roomy Slap Ya Mama cook's apron.  You will get a kick out of wearing this apron I just know it and it'll sure be a conversation starter!


You are going to get to finally try this fantastic seasoning in not just one variety, but you get THREE different Slap Ya Mama signature seasonings to try!

FIRST, of course, you'll get to try the original Slap Ya Mama Cajun Seasoning that y'all see me use the most. Slap Ya Mama Original Blend is a unique blend of salt, red pepper, black pepper, and garlic that will make your cooking explode with Cajun flavor. And Slap Ya Mama contains no MSG.  It is sure to enhance any dish, from popcorn to seafood, breakfast to late night snacks, gourmet foods to french fries. If you can eat it you pretty much can "slap" it!

ALSO included is a canister of Slap Ya Mama Hot blend. Slap Ya Mama Hot Blend is sure to set your mouth on fire, but at the same time it will add that unique Cajun flavor to any dish.


AND ONE MORE! Also included in this gift basket is Slap Ya Mama White Pepper Blend!  Slap Ya Mama White Pepper Blend is an excellent Cajun blend for those who can't or don't want to consume black pepper, or if you just want a change! It's a little spicier than the original blend and provides a unique taste because of the use of the white pepper.


And these are no little sample sizes ya'll.  I use about 1/2 to 1 teaspoon in most of my dishes and these are nice, hefty, full sized 8 ounce canisters that will last you awhile! 

I know that once you try this seasoning you will understand why I love it so much and why I use it so much.

Here's how to enter:

1.  Pop on over to Slap Ya Mama Recipes and take a quick browse through the recipes, come back here and let me know what you might consider using these amazing seasonings with. Be sure to check the recipe categories to the right of those featured recipes on that first page so you can see the rest of the recipes for Appetizers, Sides, Soups, Slap Recipes and such.

And don't worry if you win and want more Slap Ya Mama, or you don't win and want to try it, but can't find it in your area. You can purchase it online! Just check out the Slap Ya Mama store. While you're there, have a look at the cool gift packs because you know, Christmas is just around the corner and I know that somebody you know would love something from there.  And, with any order between now and September 30th, you'll receive a free Cajun Pepper Sauce too.


2.  For extra entries, follow Deep South Dish on Twitter and tweet the following message.
Bring out your inner Cajun with a Slap Ya Mama giveaway @DeepSouthDish!  Check it out: http://tinyurl.com/np5afd 
Tweet as many times as you want for extra entries (just not in a row though please) and be sure to come back here and leave a comment and link for each tweet so you get credit. You don't have to leave a new recipe each time, just that you tweeted and the link! *click on the "xx minutes ago" to get the direct link

That's it - good luck!

Some legal stuff:

1. Due to shipping issues, giveaway is open to residents of the U.S. only please.

2. Winner will be selected by a random draw.

3.
Winner will be announced on Deep South Dish blog and must claim their prize within 48 hours of the time their name is posted or the prize will be forfeited.

4.
Winner must send an email to mary @ deepsouthdish . com {remove spaces}, and include their name, mailing address & telephone number in order to collect their prize.

5. GIVEAWAY HAS CLOSED - GOOD LUCK!!

That's it! Good Luck!
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Thursday, September 3, 2009

Spicy Crab Martini

West Indies Crab Salad with celery, infused with a spicy chili sauce, lemon and a citrus vodka, garnished with sliced and chopped avocado, for a great party appetizer for adults. Makes a great one-bite shooter too.

Spicy Crab Martini

These are amazingly fantastic as an appetizer for a dinner party and can also be done in small shot glasses as crab shooters, meant to be consumed in one bite. Super spicy, they actually do contain vodka, so make sure that all of your guests imbibe in alcoholic beverages first before serving them, or you can choose to go non-alcoholic. Add spears and chunks of avocado, toothpick speared olives, and insert a small cocktail spoon or fork before serving. Also excellent when made with boiled shrimp.


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West Indies Salad in Avocado

West Indies Salad is a well loved Gulf Coast favorite, where crab is marinated in oil and vinegar, with minced onion, and covered with crushed ice.

West Indies Salad

Whether served on a bed of mixed baby greens, in a tomato, spooned onto a cracker or like here, in an avocado, this is a pretty simple vinegar and oil dressed salad, likened to the popular sweet & sour cucumber salads so loved in the south, but made with crab instead.


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Wednesday, September 2, 2009

Angel Hair Pasta With Crab

A nice light pasta dish made with fresh crab, garden tomatoes, fresh basil, butter and olive oil. Great with other proteins or even all on its own too!

Angel Hair Pasta With Crab

This is truly one of my most favorite pasta dishes, if not the most favorite. It is so fresh and light and for the pasta & seafood lover, so satisfying. Many, many years ago, I once had a dish similar to this at Alberti's Italian Restaurant when it was in Biloxi - in the old Goofy Golf building with the landmark gorilla out front. The dish was so delicious that I set out to immediately recreate it!


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Tuesday, September 1, 2009

What People Were Hungry For in August


Ahhh... it might officially be summer still, but fall is in the air. At least it is food-wise, that is.

August was a popular month for folks wanting to put up tomatoes, eat peach ice cream, cook up some ribs, make watermelon rind pickles, and indulge in southern style potato salad for sure.

But... unseasonably cooler weather in this part of The South and other parts of our fine country, have had folks hankerin' for some comfort foods too. Bean dishes, soup, old fashioned chicken pot pie and even good ole chicken and dumplings were being sought after.


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