Sunday, February 28, 2010

Party Punch

A classic made from jello, juices, ginger ale or lemon-lime soda, and sherbet, this party punch shows up at just about every event imaginable in the south. Photo Credit: Taste of Home.

Party Punch

Though this is not a southern punch as far as I know, almost every baby shower, wedding shower, wedding reception, reunion, pot luck, church social, "fill-in-the-blank-home-party," or other social event that I attended most of my life, has had a party punch in some variation of this one. Sometimes it's called Bride's Punch, Reception Punch, Wedding Punch, Creamy Punch, Holiday Punch or Sherbet Punch.


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Friday, February 26, 2010

Gulf Coast Style Pan Fried Crab Cakes

A mixture of seasoned crab and a binder of freshly toasted bread, pan fried in a bit of butter and oil. Serve alone as-is, or with spicy horseradish mustard, spicy mustard sauce, jalapeno cream sauce, remoulade sauce, or comeback sauce.

Pan Fried Crab Cakes

I've previously posted some oven baked crab cakes - great when you are trying to reign in the fat for a bit - but these pan fried crab cakes are the more traditional way to go down here. This recipe is the standard crab mix that I use for a variety of dishes - to make crab patties for po'boys, or stuffed crabs, stuffed mushrooms, stuffed flounder and of course, these pan fried crab cakes. Add a nice mixed garden salad and a green veggie to round it out.


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Wednesday, February 24, 2010

Buffalo Chicken Dip with Bacon

My version of Buffalo Chicken Dip uses fresh cooked chicken, Louisiana hot sauce, ranch instead of bleu cheese dressing, bacon, and a mixture of cheddar and mozzarella cheeses.

Buffalo Chicken Dip with Bacon

Y'all likely know this dip as Frank's Famous Red Hot Buffalo Chicken Dip, or just plain ole Buffalo Chicken Dip, some of you may even know it as Crack Dip, but I made some changes to the standard recipe and I really think it's the best chicken dip you could ask for!


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Monday, February 22, 2010

Everything Should Taste Like Bacon!


You may have noticed that I have been using a variety of "bacon" products in some of my recipes here lately. Most recently I used Bacon Salt in a sage crusted pork roast, but I've also used it on french fries, over veggies, in this Ground Beef Casserole, in a Creole Smothered Steak, and as a seasoning on some Homemade Baked Potato Chips to name a few! 


Besides making an excellent condiment for a BLT and for turkey breast sandwiches, I also substituted some Baconnaise in my Cajun Shrimp Dip, and used it in my deconstructed popper dip, both with excellent results!


For the Super Bowl, I also made my revised version of the famous Buffalo Chicken Dip, substituting J&D's Bacon and Ranch Dressing & Dip Mix - excellent! In fact, just about anywhere you would normally use ranch dressing or ranch dressing mix - such as my Panko Ranch Chicken, Baked Potato Salad, or as a dip for hot buffalo wings -  you could certainly substitute Bacon and Ranch Dressing & Dip Mix for an extra flavor boost.


To learn more about the background of J&D's and all things bacon,
click on over for my full product review of some great J&D's bacon products.


~
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Saturday, February 20, 2010

Sage Pork Roast with Apple Pan Sauce

A pork roast rubbed with sage and ginger and cooked in a hot tub of apple juice.

Sage Pork Roast with Apple Pan Sauce

This is my second pork roast posted - the first one has an amazing spicy and sweet onion sauce and has been my favorite way of doing pork roast for years. This one, is a simple roasted pork, crusted with a layer of herbs and seasonings, resting in a hot tub of apple juice that makes one mighty fine pan sauce and gravy. One of the seasonings that I used is Bacon Salt, one of many bacon flavored products from J&D Foods, but any all purpose seasoning will work fine too.


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Wednesday, February 17, 2010

Shrimp Spaghetti

A nice tomato-based sauce made with shrimp and served over spaghetti noodles.

Shrimp Spaghetti

Carnival is over and Mardi Gras has ended. The season of Lent has begun. Today is Ash Wednesday and Catholics observing Lent are required to fast today, which means only one full meal is permitted (or two smaller meals that are less than equal to a "full" meal) and that meal must be meat free - though seafood, eggs and dairy are permitted.  For many of us, that means our primary meal will be supper, or dinner.

Because this dish takes shortcuts by using canned pasta sauce and tomatoes, here in the Deep South it is referred to as Shrimp Boat Spaghetti, a dish that can easily be made with a scoop out of the day's catch with ingredients that are easily transported on a shrimp boat. It's a speedy dish that comes together in no time but tastes like it simmered all day, perfect for those long work days. Use whatever sauce you like here, what you can catch on sale, or what is available at a lower cost. I prefer the Del Monte traditional version of their canned sauce, because it tastes great and they are inexpensive.


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Monday, February 15, 2010

French Market Beignet Doughnuts

Beignets are slightly sweet fritters, deep fried and sprinkled with a generous dousing of powdered sugar. Best when served with a strong New Orleans chicory coffee.

Beignet Doughnuts

It's Shrove Monday, or the Monday before Ash Wednesday, now mostly just referred to as Lundi Gras, meaning that Carnival season is winding down and the Lenten season is about to begin. It is the time that certain Christian denominations, in particular Catholic, Episcopal and Lutheran, begin to reflect, prepare for confession, and seek penance to obtain absolution for our sins. It is, in essence, the day before the final blowout - Fat Tuesday. No better appropriate time to bring you my final recipe to add to the Mardi Gras brunch and party foods list for New Orleans Style Café au Lait and French Market Beignets!


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New Orleans Style Café au Lait

A half and half mixture of half scalded milk and half of a Louisiana chicory blend coffee.

New Orleans Style Café au Lait

Really, this is another one of those non-recipe recipes, but I'm posting my beignet recipe and I have to explain the process of New Orleans style café au lait to go along with that or what kind of southerner would I be?!

Essentially café au lait is just half scalded milk, half coffee and it's nice if you can froth up the milk with a milk frother or a rotary beater just a bit but it's not necessary. What is necessary, however, is that the milk be heated just to the point of almost boiling and that the coffee be a Louisiana chicory blend.  Café du Monde coffee stand, located in the Old Jackson Square area of the French Market has their own brand of chicory coffee, and actually has a coffee club you can participate in to receive regular shipments. There are other chicory coffees available of course - Community is the brand I use most, but French Market brand is also good.



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Saturday, February 13, 2010

Mama's Red Velvet Cake

A classic southern cake that usually makes its appearance over the Christmas holidays.

Mama's Red Velvet Cake

This was a traditional Christmas cake around our house growing up and it is as moist as it is pretty. I can barely think of Red Velvet Cake without thinking of my Mama, and it is the Christmas season where my heart gets real heavy on missing her. This is a special cake - and meant to be made from scratch in my opinion. It's my Mama's recipe, and I promise it will be worth every single ounce of energy you put into it. I hope that it becomes a special Christmas cake for you.


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Friday, February 12, 2010

For the Single Ladies - A Perfect 'Engagement Chicken' for your Valentine's Day Menu



To me, the celebration aspect of Valentine's Day is all about young love - both in the love between a couple in the early stages of a relationship and in that love between a parent and their young children. Young lovers should be enthralled in every aspect of love and being in love on Valentine's Day. Children, with the help of their parents, should be building Valentine boxes, making cupcakes and putting together treats for teachers and classmates - learning about what it is to care for and about others.

Of course if you're wealthy, or a celebrity, you can run off to some exotic spot and spend an obscene amount of money for a week long Valentine's Day celebration whether you are young, old, single, married or somewhere in between. For the rest of us older and maybe, not so older, married folk, the love we feel for our spouses and significant others, is something that should be celebrated every day beginning with those marriage vows. Valentine's Day should not put pressure or a burden on that in any way.


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Pommes Duchesse - Duchess Potatoes

Duchess potatoes are mashed potatoes are mixed with eggs and piped into rosettes, drizzled with melted butter and given a sprinkle of paprika before baking.

Duchess Potatoes

Duchess Potatoes are all about the piping, because the edges produce a nice, crust while the potatoes inside remain creamy, but if you don't have a large star tip, you can simply use a plastic zipper storage bag, fill it with the potatoes and cut off a small corner of the bag. Pipe the potatoes into piles of swirls about 2 inches wide but spaced apart where the sides do not touch. They won't pick up the browning on the edges quite the same as the rosettes, but they do still make for a pretty presentation. I love Duchess Potatoes!


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Lemon Roasted Chicken

This simple roasted chicken using butter and plenty of lemon, has a bit of a reputation of garnering marriage proposals, enough so that it has been dubbed the engagement chicken.

Lemon Roasted Chicken

Legend has it, that the original "engagement chicken" first made its appearance almost 30 years ago now, when a Glamour magazine editor shared the recipe for a simple, roasted chicken with an assistant, who prepared it for her boyfriend one evening. A month later he proposed. While you can read more about the story here, all that aside, it's certainly a great recipe for a roasted chicken. There is just something so comforting about the smell of a chicken roasting, that it's one of my favorite methods of cooking chicken.

This is an adaptation of the original recipe and similar to my Oven Roasted Chicken/Turkey recipe but using a much smaller bird, skipping the brine, and made with extra lemon, no garlic, and starting off the chicken roasting breast down, then flipping it over to finish as usual. I didn't truss this one, though I do recommend it because it cooks better and quicker when it's trussed. Course, I love my oven roasted bird with the buttery pan sauce and a good garlic stuffed one is good too. Heck I just like a good roasted bird.


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Thursday, February 11, 2010

Creole Smothered Swiss Steak

Cube steaks or tenderized round steak in a nicely seasoned Creole sauce of tomatoes, onions and peppers with rosemary and thyme - and a secret ingredient!

Creole Smothered Swiss Steak

A stepped up version of Swiss Steak, Creole Smothered Steak can use either cube steaks, which have already been tenderized, or other beef steaks such as chuck or round steak which is cheaper, but also leaner cuts of beef and definitely needing tenderizing. Be sure not to skip that step. You can grab a simple explanation of how to do that by clicking right here. I also like to infuse a bit of additional flavor into my round steak by soaking it in a marinade or flavor enhancer, such as Dale's shown below. That is completely optional and you can certainly skip that step, particularly if you are watching sodium intake.


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How to Make Your Own Cube Steaks

Blade Tenderizer

Cube steaks are pretty much nothing more than tenderized round steak that you pay a little extra money for in order to have somebody else to do the work. Now granted, the butchers have a nice machine that does a fantastic job of super-tenderizing the meat, but you can also do a fair job of duplicating this at home and save a little money.


While you may occasionally find cube steaks reduced, it is rare, but you can very often find round steak reduced or on sale ... giving you a great excuse for stocking up on it in your freezer.



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Tuesday, February 9, 2010

Homemade Baked Potato Chips

Thinly cut, red skin potatoes, tossed with olive oil and a variety of seasonings and baked.

Homemade Baked Potato Chips

Another one of those No-Recipe-Recipes ... yummy, crisp homemade potato chips that you bake yourself, season yourself, and coat with healthy olive oil. So easy and just delicious!

Break out the mandolin for this one because you really do need the potatoes to be thin (not too thin though) and uniform, and a mandolin does that with ease, making a super speedy job of it too. I went through these two potatoes in literally seconds. Toss the potato slices with some olive oil.



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Monday, February 8, 2010

Old Fashioned Buttermilk Chess Pie

Often referred to as a pantry pie because it can be made from pantry basics, chess pie is an old fashioned, southern favorite. I like to cut the sweetness of my chess pie with just a bit of buttermilk instead of sweet milk and fresh lemon juice and zest, instead of vinegar.

Old Fashioned Buttermilk Chess Pie

Old Fashioned Chess Pie is southern to the core. And sweet. A very sweet custard pie made with eggs, butter, a little flour, a bit of cornmeal, vanilla and sugar. Lots of sugar.  While not many folks include buttermilk in their chess pie recipe as I do, I happen to think that it only improves on the flavor of the chess pie. The tartness of the buttermilk helps to cut the sugary sweetness and makes for a simply perfect chess pie.


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Sunday, February 7, 2010

Awesome Jalapeno Popper Dip

Like a deconstructed jalapeno popper, this dip is made with jalapenos, green chilies, cream cheese, parmesan and cheddar, and topped with a buttery bread crumb.

Awesome Jalapeno Popper Dip

Okay. I know that saying this is an "awesome" dip is a pretty bold statement but I think it's pretty awesome. A layered, deconstructed version of a jalapeno popper in a dip, that I've never seen done quite this way, and since I didn't have outside influences, I'm claiming it as my own original recipe.


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Saturday, February 6, 2010

Spicy Crockpot Italian Style Beef for Sandwiches

A nice, spicy beef made in the crockpot with giardiniera and golden peperoncini, finished with sauteed sweet peppers, onions and provolone cheese & passed under the broiler to melt.

Spicy Crockpot Italian Beef

An Italian beef is a sandwich believed to have originated in Chicago, made of thin slices of highly seasoned beef, dripping with meat juices, and served on an Italian roll.

First, let's get this out of the way. Like all regional foods from other parts of the country, or well, the world, that I prepare and share here on Deep South Dish, this recipe is not meant to be representative of an authentic or even traditional Chicago style Italian beef in any way, shape or form. It's just a beef roast braised in broth, peppers, and Italian seasonings, that makes a pretty darned good Italian Beef inspired sandwich. Let's just agree to settle on calling my sandwich "inspired."


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Ponzu Lime Mojo Wings

Chicken wings baked with a Ponzu Lime Mojo marinade that brings a wonderful spicy, sweet, savory, citrus tang to average wings.

Ponzu Lime Mojo Wings

One more for the wing collection and then I'm going to {try} to take off from blogging to get ready for and enjoy the Super Bowl! {okay, I might try to squeeze in just one more recipe...}  If you're still on the hunt for some Super Bowl party food ideas, you can pick some great menu ideas right here. They are all mine, all tried and true and all right here on this site. Check 'em out!


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Thursday, February 4, 2010

Creole Meatloaf with Tomato Gravy

A tender and tasty meatloaf, infused with the trinity, seared and cooked in a roux based tomato gravy.

Creole Meatloaf with Tomato Gravy

When you have a little time on your hands, I hope that you'll give this meatloaf a try. It's totally different from your mama's meatloaf, has a few additional steps you don't usually see in a meatloaf, so it takes a bit of time to come together, but it is so worth it! Searing creates a tender and juicy meatloaf that thanks to our famous Trinity, just full of flavor. Don't expect any leftovers to last long.


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Wednesday, February 3, 2010

Angels and Devils on Horseback

A fall back to the good ole days, Angels and Devils on Horseback are simply bacon wrapped, bite sized yum yums, one based on dates, the other, oysters.

Angels and Devils on Horseback

Here's another great party appetizer to add to the growing list of party foods. I mean seriously... can't you just wrap a piece of bacon around just about anything and make it taste good or better? I love dried plums (yes, those are prunes) and dates anyway, but stuff them with some smoky Gruyere, wrap them with bacon and have a spicy pepper jelly or mango sauce to dip them in and yum, yum, yum. And the "angels," made with oysters, are by far my favorite.

The bacon you'll need and how you cut it, is going to be dependent on the size of the dried plums or dates and/or oysters, so you may need to cut it into two or three pieces. I didn't have any oysters when I decided to make these tonight, so I'll have to come back with the pics for those later. I might even have some regular rumaki (made with chicken livers) and mock rumaki (made with water chestnuts and pineapple) coming up too. Seems I'm on a throw-back mode here lately. Here's how to make them.


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Angels on Horseback

A fall back to the good ole days, Angels and Devils on Horseback are simply bacon wrapped, bite sized yum yums, one based on dates, the other, oysters.

Angels on Horseback

Angels on Horseback are similar to their counterpart, Devils on Horseback, except instead of dates wrapped in bacon, we're using oysters, and like their counterparts, the bacon you'll need and how you cut it, is going to be dependent on the size of the oysters, so you may need to cut it into two or three pieces. Here's how to make them.


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Tuesday, February 2, 2010

Classic 70s 7-Layer Dip

A retro throw-back to the 70s, 7 layer dip is made with refried beans, avocado or guacamole spread, sour cream, shredded cheese, tomatoes, black olives and green onion, and is still a party favorite.

Classic 70s 7-Layer Dip

I adore this dip. In fact, I have been known to buy those itty bitty and pricey containers of it from the deli, just because I had a taste for it. I have loved this dip since the first time that I saw it being delivered to a party back in the late 70s. With Super Bowl coming up, I thought I would blog it, but really, I just wanted an excuse to make it.


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Monday, February 1, 2010

My Best of the Best Super Bowl Party Foods - All in One Place!

Beverages, Appetizers, Snack Food, 17 Dips, Sandwiches, Wings, Potato, Pasta and Crowd Sized Salads, Bean, Beef, Pork, Chicken & Seafood Main Dish Meals, Gumbo, Jambalaya, Soups, Stews & Chilis, Ribs and Sides and of course, Sweet Stuff!
Looking for menu ideas for your super bowl party? Here's my personal collection of tried and true, all Deep South Dish, Best of the Best Recipes for your super bowl party. I think this is a fabulous collection and it's all in one spot for you, all my recipes. There's plenty to choose from so no matter who you're rooting for, you're sure to find something here for that menu and to please those those hungry fans.

Check back regularly as I update and add to the collection!


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