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.

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.

Sherbet is optional, but creates a nice creamy layer on the top of the punch that I personally just love. {Think melted marshmallows on top of hot chocolate or a latte with rich, foamed milk floating on the top and you'll know what I mean!}  Pineapple sherbet seems to be used the most, but you can use whatever flavor sherbet you like best.  Ice rings made in a mold, or using a bundt pan, or even just plain ice tray ice cubes, made using some of the punch, are perfect for keeping the punch cold without diluting it, and adds an extra pretty element to the punch bowl. The use of frozen fruit is another optional add-in and can be used either inside of an ice ring, or simply floated in the punch. I like to flash freeze fruit first either way.

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A mixture of seasoned crab and a binder of freshly toasted bread that is pan fried in a bit of butter and oil. Serve 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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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!

First I substituted fresh chicken in place of the more commonly used canned. I just find the flavor much better and more like real Buffalo chicken wings to be honest. If you don't want to fool with boiling up some chicken, just purchase a rotisserie chicken for supper one night and set aside enough for this dip.

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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.

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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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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.

Click Here to Read More & to Get Recipe »

Shrimp Spaghetti

From the Kitchen of Deep South Dish
Published: February 17, 2010

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. This is one of those speedy dishes that comes together in no time but tastes like it simmered all day, perfect for those long work days.  As always, I recommend using Wild American shrimp when purchasing shrimp.

I'll be focusing on some other Lent friendly recipes in the coming days - most of which for us in this area of the country are primarily seafood focused. Check back with the sidebar periodically if you are looking for ideas, as I will be adding to it as time permits. Enjoy.

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Shrimp Spaghetti
From the Kitchen of Deep South Dish

1 pound of medium shrimp, shelled and deveined
Slap Ya Mama or your favorite Cajun seasoning, to taste
1 tablespoon of olive oil
1 small Vidalia or yellow onion, chopped
1/2 of a medium red (or green) bell pepper, chopped
2 cloves of garlic, chopped
One (14.5 ounce) can of Italian style stewed tomatoes
One (26.5 ounce) can of your favorite spaghetti sauce
2 medium bay leaves
Dried basil
Spaghetti noodles
Kosher salt and freshly cracked black pepper, to taste
Dried parsley flakes

Peel and devein shrimp, rinse and drain well and pat dry with paper towels. Spread shrimp out on a large baking pan in a single layer and sprinkle lightly with Cajun seasoning to taste depending on how hot you like it. Set aside.

Add olive oil to a deep skillet and heat to medium. Add chopped onion and bell pepper and sauté until tender. Add garlic and cook a bit longer but do not allow garlic to brown or it will have a bitter taste. Add stewed tomatoes and use a potato masher to break them up. Simmer for 10 to 15 minutes. Add spaghetti sauce, bay leaves and a couple shakes of basil; let simmer for another 15 minutes.

In the meantime, bring a large pot of water to a boil and add to it 2 to 3 very generous pinches of kosher salt. Add pasta and cook to al dente. Reserve about 1 cup of the pasta water before draining and set aside. Drain pasta well and set aside. Add shrimp to sauce, stir well and cook just until pink and cooked through. Add only enough pasta water to sauce as needed, and only if sauce has become too thick. Combine the pasta with several spoons of the sauce and toss well. Plate individual servings of pasta, top with sauce, crack a bit of fresh black pepper over top and sprinkle very lightly with parsley.

Note: I like Del Monte canned sauce, however it has been difficult to find and may have been discontinued.  Hunt's is another brand I use.

Source:  http://www.deepsouthdish.com/

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French Market 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!

Oh my gosh, the memories associated with beignets for me are many and they are all associated with one place, the Café du Mondé coffee stand, in the Old Jackson Square area of the French Market in downtown New Orleans.  Café du Mondé, established in 1862, is open 24 hours a day, 7 days a week, except for Christmas (and the occasional hurricane threat) and sells primarily two things - chicory coffee and beignets. Beignets are essentially deep fried, only slightly sweet fritters, that are sprinkled with a generous dousing of powdered sugar and served straight out of the fryer. At the coffee stand they come in orders of three, which is just the right amount.

Grabbing a plate of these hot beignets and a cup of café au lait after a long night out and about in town - and more specifically, the French Quarter - was just the ticket to wind down the night, and we did it often. Served primarily al fresco, though they do have a teeny, tiny indoor seating area, it didn't matter whether it was 40 degrees outside or 100, 5:00 o'clock at night, or 3:00 o'clock in the morning, I can never remember being there where this place was not busy. It was and remains a tradition when in New Orleans, along with the silly practice of blowing the powdered sugar off onto one another, a practice everyone hates, but which always seems to happen.

Beignets, like any doughnut, are best served hot and fresh out of the fryer and with a hot cup of café au lait. This batch makes about 30 to 40 squares, depending on how thick you roll them, perfect for a Mardi Gras brunch before the parades. Still looking for some Mardi Gras party food ideas? Click right here and grab some inspiration.

Just want a few beignets or in a hurry? Scroll down to the very bottom and check out my Cheater Beignets!

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French Market Beignet Doughnuts
From the Kitchen of Deep South Dish

1 envelope of yeast
1/4 cup of warm water
4 cups of sifted flour
2 tablespoons of shortening
1/3 cup of boiling water
1/4 cup of sugar
1/2 teaspoon of salt
1/2 cup of evaporated milk
1 egg, beaten
Powdered sugar, sifted

Dissolve the yeast in the warm water and set aside. Sift the flour and set aside. Pour the boiling water over the shortening and stir until the shortening is melted.

Preheat deep fryer to 360 degrees. In a large bowl, combine 2 cups of the sifted flour with the sugar and salt, melted shortening, milk, egg, and yeast mixture. Add enough additional flour to form a shaggy dough. Sometimes you will need all of the flour, sometimes you'll need less - depends on the weather, rain, humidity, etc. in my opinion! Turn out onto a lightly floured surface and roll thin - somewhere between 1/4-inch and 1/8-inch thick. Using a pizza wheel, cut the dough into 2-inch squares. Drop into hot fryer and brown on one side until golden, flip and brown on the other side. Remove and drain on paper towels, sprinkle with sifted powdered sugar and serve immediately with a cup of café au lait.

Makes between 30 and 40, depending on how thick you roll them.


Easy Cheater Beignets
From the Kitchen of Deep South Dish

1 or 2 cans of plain refrigerator biscuits
Powdered sugar, sifted

Preheat fryer to 360 degrees. Roll out the biscuits until they are thin. Cut in half and drop in the hot oil, browning on one side until golden, flip and brown on the other side. Remove and drain on paper towels, sprinkle with sifted powdered sugar and serve immediately.

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Source:  http://deepsouthdish.com

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Pusharatas
Old Fashioned Coffee Cake
Hot Cross Buns

Photo Credit Fuzzy at Flickr / CC BY-NC 2.0

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New Orleans Style Café au Lait

From the Kitchen of Deep South Dish
Published: February 15, 2010

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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New Orleans Style Café au Lait
From the Kitchen of Deep South Dish

For each cup:

1/2 mug of prepared Louisiana Coffee with Chicory
1/2 mug of scalded milk
Sugar or other sweetener, as desired

Prepared the coffee according to the coffeemaker and desired strength.  I use a four cup Bodum French press to make coffee and I love it. 

Meanwhile, calculate the amount of milk you'll need by the number of mugs you'll be filling. Each mug will be half filled with the hot milk and topped with the coffee.  Heat the milk in a heavy saucepan, over medium high, just until bubbles begin to form around the edges of the saucepan and milk just begins to steam up.

Add desired sweetener to your coffee mug and pour the mug half full with the steamed milk. Use a milk frother if you have one, or just stir vigorously to mix in the sweetener and create a slight froth. Top the mug with the hot coffee and enjoy with some hot beignets.

Source: http://deepsouthdish.com

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Italian Hot Chocolate
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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.

Click Here to Read More & to Get Recipe »

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. Celebrate it, or not, in the way that you want! For some of us that means a peaceful, quiet night at home. Others of us who cook all the time, might like to have our spouse do the cooking. Or maybe we bring the children to our parent's house to have a date night, out together, in a nice, quiet, romantic restaurant, just the two of  us. Just make sure that you communicate to your spouse what it is that you want.

This post here though... this is for all the single ladies out there - the ones who have an eye on that one special beau.

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Appetizer - Spicy Crab or Shrimp Martini

Click for the recipe

Salad - Mixed Garden Tossed Salad with Warm Bacon Dressing

Photo Credit: Google Images

Made with a mix of Romaine lettuce,

and Fresh Express Spring or 50/50 Mix

tossed with a Warm Bacon Dressing and sprinkled

with a few dried cranberries & sliced almonds
Add cucumbers & tomatoes if they look nice.

Main Dish- Engagement Chicken a/k/a Lemon Roasted Chicken

Side Dish - Duchess Potatoes

Dessert - Red Velvet Cake

Photo Credit: Sunny Anderson, Food Network

For the kitchen tools mentioned in these recipes and other stuff you need, swing by and check out a few of my favorite things!






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Pommes Duchesse - 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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Pommes Duchesse - Duchess Potatoes for Two
From the Kitchen of Deep South Dish

One half recipe of my Mashed Potatoes, or
   your favorite recipe
1 egg, beaten
1 tablespoon of butter, melted
Paprika, for garnish

Mix up a half batch of the mashed potatoes to make this recipe for just two. These do freeze great however, so you can go ahead and make up the whole batch (full mashed potato recipe, 2 eggs and 2 tablespoons of melted butter) and just flash freeze the unbaked potatoes that you don't use, and bag them up for another night. Can also make ahead and store lightly covered with plastic wrap in the refrigerator until needed. You'll want the potatoes to be a bit stiffer, so use a bit less milk. This is also a great time to use a food mill, to get super smooth potatoes with no lumps, perfect for piping.

Let the mashed potatoes cool enough to handle, about 10 minutes.  Stir in the egg; mix well.  Spoon into a decorating bag fitted with an extra large star tip, butter a baking sheet and pipe out 2 inch wide rosettes onto the baking sheet, making sure that they do not touch. Can also pipe into individual ramekins. You can get fancy with the piping or just make a nice rosette. Drizzle with the melted butter and sprinkle with paprika.  Bake at 400 degrees until the edges begin to lightly brown, about 15 to 20 minutes.

Source:  http://www.deepsouthdish.com

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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. And... get this. Apparently, according to the source herself, the original recipe for Engagement Chicken came from none other than The Ina Garten - not surprising since Ina is known for her variety of roasted chickens. I never knew that this story behind The Engagement Chicken started with Ina until she shared that on her show Barefoot Contessa one day.

Of course this story quickly ran through the social circuits and before you know it, several more engagement stories were popping up resulting from this mysterious chicken dinner. It promptly became dubbed "Engagement Chicken."

While the theory that it plays out in a man's mind to be a dinner a wife might make for her husband, thereby prompting a proposal soon after, can't be scientifically proven, if you're a single lady looking to prompt that hesitant beau, it certainly wouldn't hurt to experiment - if of course he is a worthy candidate for marriage material! Of course, serving this as a Valentine Day dinner is not likely to result in a Valentine's Day proposal that very evening, but if a ring shows up more sooner than later sometime afterward, then that's okay too. Worse case scenario, is that you'll have had a nice dinner.

And of course, if you're a married man or woman and you've made it through this far into the post, you might want to make this great dinner anyway. Ship the kids off to Mama's and enjoy just being together for a change. Since I cook all of the time, and frankly, The Cajun isn't much of a cook, I think I'll opt for the dinner out for us.

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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Lemon Roasted Chicken
From the Kitchen of Deep South Dish

1 (3 pound) whole raw chicken
5 lemons
4 tablespoons of butter, softened to room temperature & divided
Kosher salt and freshly cracked black pepper
2 cups of chicken broth (omit if not using a rack)
Roasting pan with rack
Instant read thermometer

Preheat the oven to 400 degrees. Squeeze the juice from 3 of the lemons; set aside and reserve the lemon rinds. Remove giblets and neck from the chicken and discard. Place chicken on a roasting rack in an oven roasting pan and pat it dry with paper towels. If you don't have a roasting pan with a rack, just bake the chicken in a regular roasting or baking pan. Smear all over with half of the butter, pour the freshly squeezed lemon juice in the cavity and all over the top of the chicken, and sprinkle with salt and pepper.

Roll the remaining two lemons on the countertop to loosen the juices.  Carefully puncture the lemons several times with a knife and place them into the back of the cavity of the chicken. Stuff in the lemons you squeezed.  Turn the bird upside down so that the breast is on the bottom and pour the chicken broth into the bottom of the roasting pan. Omit the chicken broth if you are roasting the chicken without the rack.

Place the chicken into the oven, reduce the heat to 350 degrees and bake for 15 minutes. Remove, and using wooden spoons and a pair of tongs, carefully turn the chicken back over. Continue baking for 35 minutes longer, or until juices run clear and an instant read thermometer inserted in the thigh reads 175 to 180 degrees. Please note that these are the original directions - it can take up to 1-1/4 to 1-1/2 hours total cooking time at 350 degrees, and longer for larger chickens. Rely on your thermometer!

Remove the chicken to a wooden cutting board that has a grooved ridge around the edges, Let rest before carving. See video below for carving tips.

While chicken is resting, make a butter sauce with the pan drippings. Place the roasting pan over medium high heat and bring the juices to a boil, scraping the bottom of the pan to release any bits of stuck on yum yums! Cook until the juices have reduced about half. Remove from the heat, stir in the remaining two tablespoons of butter and swirl around until blended in. Spoon sauce over the individual servings of the chicken.

Source: http://deepsouthdish.com

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Here's a video guide on carving a cooked chicken which is pretty much how I also do it. One thing - if you have some difficulty at the joints and have a pair of kitchen shears, (which you should get if you don't), using those at the bone joints on both a raw chicken and cooked chicken makes for an easy job of cutting through bone joints.

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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 Steak

To make Creole Smothered Steak you can use either cube steaks, which have already been tenderized, or round steak which is cheaper, but also a very lean piece of beef and definitely needs 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.

If you have to open a new can of tomato paste for this, be sure to check out my tip on what to do with the rest of the can. Otherwise, you know what will happen don't you? You'll stick some aluminum foil on top of the can, put it in the fridge thinking you'll use it on something, forget about it and then one day far, far in the future, you will find it, and well... let's just say it won't be purty and into the trash can it'll go! Save that tomato paste with this tip, and you'll have it for another future use.

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Recipe: Creole Smothered Steak

From the Kitchen of Deep South Dish

Prep time: 30 min |Cook time: 1 hour 30 min |

Yield: About 4 to 6 servings

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Ingredients

• 6 cube steaks or tenderized round steak
• Original Dale's seasoning or Worcestershire sauce
• 1/2 cup of all purpose flour
• 6 turns of the pepper grinder
• 1 teaspoon of Lawry's seasoned salt
• 2- 3 tablespoons of canola oil
• 1 medium green pepper, chopped
• 1 medium onion, chopped 
• 1 can of Coca-Cola Classic
• 1 tablespoon of tomato paste
• 1 tablespoon of Better Than Bouillion Beef Base or beef bouillon granules
• 1/2 teaspoon of dried thyme, crushed
• 1/2 teaspoon of dried rosemary, crushed
• 1/4 to 1/2 teaspoon of Cajun seasoning (like Slap Ya Mama), or to taste
• 1 (14.5 ounce) can of diced tomatoes

Instructions

Pour Dale's seasoning or Worcestershire sauce on tenderized round steak and let sit for 20 minutes. Mix the flour, seasoned salt, and pepper. Heat 2 tablespoons of oil in a heavy bottomed, lidded skillet over medium high heat. You'll need that lid here in a bit. Drain the steaks and dredge then lightly in the flour mixture, cooking them in the hot oil, 2 or 3 at a time, without crowding them, until browned, about 3 minutes per side. Set aside.

In that same skillet and adding additional oil if needed to equal 1 tablespoon, add the green pepper and onion and cook for about 5 minutes, until tender. Pour in the cola and turn skillet up to high. Add the tomato paste, beef base or bouillon, thyme, rosemary and Cajun seasoning, stirring until blended in. Add the diced tomatoes, bring back up to a boil, reduce heat to medium and allow to simmer until reduced slightly.

Reduce heat to a low simmer and return the steaks to the skillet one at a time, turning to coat both sides and stacking to the side until all steaks have been coated. Spread them out, cover and cook over medium low for 1-1/2 hours or until tender, occasionally shaking the skillet to prevent the steaks from sticking. Do not allow the sauce to boil! You only want it on a very low simmer.

Serve over hot cooked noodles, or rice.

Crockpot:  This recipe also does well in a slow cooker when using round steak. Cut into strips if desired and prepare as noted except do not return the steaks to the skillet. Add them to the slow cooker and pour the cooked sauce on top. Cook on low for about 6 to 8 hours, or high for 4 to 5 hours, or until tender.

Source: http://deepsouthdish.com

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Posted by Mary on February 11, 2010

Images and Full Post Content including Recipe ©Deep South Dish. Do not repost elsewhere without explicit permission. All rights reserved.
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