A diner classic and a long-held family favorite, Salisbury steaks made from ground beef and a few seasonings, takes a shortcut with mushroom soup for gravy.

Salisbury Steak with Mushroom Gravy

Salisbury steak is another one of those classic, old fashioned, southern dishes that is comfort food at it's best, and this recipe is one that has been around my kitchen for a very long time.

Yes, y'all. It utilizes our good old southern béchamel {that's Campbell's Condensed Cream of Mushroom soup for those of y'all with a more sophisticated palate}, but of course, if you like, simply substitute a gravy mix, onion soup mix, or make up your own homemade gravy - with or without the mushrooms. 

Salisbury steak. Hamburger Steak. Country steak. Swiss steak. Smothered steak. What the heck is the difference really? Well, at least for me, though each are similar, it's basically just subtle differences in the cuts of meat, seasonings or the preparation, though even for each dish there are a multitude of variations among cooks - all of which are pretty darned good.  I happen to like this old Campbell's recipe because I've been making it this way for as long as I remember.  It is so simple, comes together quick, and tastes fabulous!

I served this with homemade mashed potatoes, and some southern style green beans stewed with bacon and caramelized onions.  The Cajun {my husband} who wouldn't touch a mushroom if his life depended on it, declares this dinner delicious.  For extra gravy, say for some of those homemade mashed potatoes, use two can of cream of mushroom soup and stir in a bit of milk, if needed, to reach desired consistency before adding the patties back to the skillet.

Pin It

Share

Recipe: Salisbury Steak with Mushroom Gravy

©From the Kitchen of Deep South Dish

Prep time: 15 min |Cook time: 30 min |

Yield: About 4 to 6 servings

Add this recipe to ZipList!

Ingredients:

• 1-1/2 pounds of ground beef
• 1/2 cup of Italian style dry bread crumbs
• 1 large egg, beaten
• 1/4 cup of minced onion
• Couple dashes of Worcestershire sauce
• 2 cans of condensed cream of mushroom soup, divided
• Cajun seasoning (like Slap Ya Mama),or seasoning salt (like Lawry's), to taste
• 2 tablespoons of bacon fat, canola or vegetable oil
• Couple dashes of Kitchen Bouquet, for color, optional
• 2 cups of sliced mushrooms

Directions:

Mix together the ground beef, bread crumbs, beaten egg, onion, Worcestershire sauce and 1/4 cup of the soup. Shape into 6 oval shaped patties, and sprinkle both sides of the patties with Cajun seasoning or seasoned salt. Heat the fat in a 12 inch skillet over medium high heat, add the patties in two batches, and brown on both sides, turning carefully. Use a wide spatula to transfer the patties to a platter; set aside. Drain off excess fat from the skillet.

Add the remaining soup to the skillet and bring to a boil; reduce heat, stir in Kitchen Bouquet and the mushrooms, cover and cook for about 2 to 3 minutes, or until mushrooms release their liquid. Return the patties to the skillet, carefully turning to coat both sides, cover and cook over medium low, turning several times, for about 30 minutes or until patties are no longer pink. Serve patties with some of the gravy and mushrooms spooned over the top.

~Cook's Notes~

If you are using a higher fat ground beef, increase the dry breads crumbs slightly. For extra gravy use three cans of cream of mushroom and stir in a bit of water or milk to loosen, bring to a boil, add mushrooms and proceed with remaining recipe. Can also substitute a 6-ounce can of mushrooms with the liquid for the fresh mushrooms.

Variation: For Italian style, omit the cream of mushroom soup and Kitchen Bouquet - the mushrooms are optional. Combine 2 (14-1/2 ounce) cans of stewed (chop in the can) or diced tomatoes with 1 (8 ounce) can of tomato sauce and 1 teaspoon of Italian seasoning until well blended; set aside 1/8 cup of the tomato mixture. Combine ground beef mixture as above, except substitute the tomato for the cream of mushroom, shape into patties and brown. Remove, add tomato mixture to skillet and bring to a boil, add mushrooms if using, Return the patties to the skillet, and proceed as above.

Source: http://deepsouthdish.com

PRINT THIS Requires Adobe Reader - download it free!

©Deep South Dish

Check These Out Too!

Hamburger Steak with Creamy Onion Gravy
Creole Smothered Steak
Meatball and Stuffing Bake

Posted by Mary on September 29, 2010

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

Crockpot Beef Tips and Rice

From the Kitchen of Deep South Dish
Published: September 27, 2010

If you have a meat eater in your family, they will love these beef tips and so will you since the crockpot does the cooking.

You may recall that earlier this summer after some prompting by the Facebook family, I invested in a newer slow cooker hoping to put together some easy meals.  Well, so far I've still not experimented enough to become a big fan of chicken in a crockpot, but there's one thing for sure, besides an excellent way to make a cheater pulled pork for sandwiches, it sure does come in handy for beef roasts doesn't it? Now, in all fairness, at least to me, it's still not quite the same as a roast slow simmering on the stovetop, or slow cooking in the oven - I seriously can tell the difference!  But... it sure is a handy device that lets you focus your attention on other things while producing a pretty darned good roast, nonetheless.

Now here, I wanted to just do a very basic beef tip recipe without the usual onion soup mix, cream of something soup, or even a big pile of onions, so I decided to go with simple seasonings and a packet of gravy mix.  Nothing new here.  I chose Zatarain's Cajun brown gravy mix for the added flavor, and of course, a little sprinkle of my all too familiar to y'all, Slap Ya Mama! If you prefer not to use packaged products, you can certainly substitute homemade gravy for this recipe. Simply eliminate the gravy packet and make your own gravy from the drippings when the beef is cooked through and tender.

Once the tips were done, I was a little too impatient to wait for the crockpot to get back hot enough to boil the gravy for thickening, so I removed the tips, and then carefully transferred the gravy to a saucepan, where I could get it up to a boil fast, and then let it simmer and thicken a little.  I was very happy with the flavor of the tips and The Cajun gobbled it up.  I served the tips and gravy over rice with a side of okra and tomatoes for me, and salad for non-okra-eating Cajun.

Share

Crockpot Beef Tips and Rice
From the Kitchen of Deep South Dish

1 (3-5 pound) braising roast (see note)
Freshly ground black pepper, to taste
1/2 teaspoon of Cajun seasoning (like Slap Ya Mama)
1 tablespoon of canola oil
1/2 cup of beef broth
1-1/2 cups of water
Splash of red wine
1 envelope of brown gravy mix
1/4 teaspoon dried thyme
Dash of Worcestershire sauce
Dash of hot sauce
Cooked rice or egg noodles
Slurry of cornstarch and water, optional

Heat oil in a cast iron skillet over medium high heat. Cut meat into large cubes and toss with the black pepper and Cajun seasoning.  Go light on the Cajun seasoning, since there is salt present in it and in both the commercial broth and the packaged gravy mix, so keep that in mind if you're watching your sodium. Wait to add any additional salt at the end, after tasting. Sear the meat in the hot oil until browned, transfer to crockpot.  Add beef broth to the skillet and deglaze the skillet to remove all the browned bits. Transfer all of the liquid to the crockpot.

Whisk together the water, wine, brown gravy mix, thyme, Worcestershire and hot sauce; pour into the crockpot. Cover and cook on low for 8 to 10 hours or until fork tender. Remove beef tips, cover to keep warm, and set aside. Turn crockpot up to high and cook until gravy thickens. Can also carefully transfer to a saucepan on the stovetop to speed up thickening.  If gravy is not thick enough, stir 1 tablespoon of cornstarch into a small amount of cool water to make a slurry, then whisk that into the gravy and bring to a boil.  Reduce heat and simmer until thickened. Taste, adjust seasonings, and return tips to the gravy, just to warm through.  Serve over rice or noodles.

Note:  Use a braising type of roast for this recipe. You'll want an eye or bottom round (not top round) or a chuck (shoulder, arm, or blade) roast.  I used a packet of Zatarain's Cajun brown gravy mix.  If you prefer not to use packaged products, you can substitute homemade gravy for this recipe. Simply eliminate the gravy packet and make your own gravy from the drippings when the beef is cooked through and fork tender.

Source:   http://deepsouthdish.com

PRINT THIS

Requires Adobe Reader - download it free!

Check These Out Too:

Crockpot Italian Beef for Sandwiches
Homemade Southern Beef Stew
Authentic Mexican Shredded Beef for Tacos
.

Southern Skillet Fried Potatoes

Red skin potatoes are fried up in a cast iron skillet with sweet Vidalia onion and bell pepper and nicely seasoned. Great for any meal - add fresh herbs if you like!

Skillet Fried Potatoes

Southern Skillet Fried Potatoes is such an easy side dish, but I don't think folks really consider it much anymore.  It goes as equally well with breakfast as it does as a dinner side dish. I prefer to use the smaller, red-skinned or new potatoes unpeeled, but you can use any kind of potato you like. I also like mine with sweet bell pepper, but the dish is certainly just as good without them.

Share

Recipe: Southern Skillet Fried Potatoes

From the Kitchen of Deep South Dish 
Prep time: 10 min |Cook time:20 min | Yield: About 2 to 4 servings

Add this recipe to ZipList!

Ingredients

• 1-1/2 tablespoons of bacon fat, canola or olive oil
• 5 or 6 medium sized red-skinned potatoes
• 1/2 cup of Vidalia or yellow onion, coarsely chopped
• 1/4 cup of green bell pepper, coarsely chopped 
• Salt and pepper, to taste
• Butter, optional 
• Additional flavoring as desired:  Seasoning salt, Cajun/Creole seasoning, garlic salt/powder

Instructions

Wash potatoes and pat dry; cut into small cubes.  Heat oil in a cast iron skillet over medium heat until hot.  Add the potatoes, onion and bell pepper all at once and turn heat up to medium high.   Sprinkle with salt and pepper and toss until all the veggies are coated with oil.  Let sit uncovered, and without turning, in order to brown underside, then give it an occasional stir to turn and cook all sides of the veggies. Continue stir frying until the potatoes are tender and you reach the desired level of browning, adjusting the heat as needed.  Do not cover. Taste, adjust seasonings as desired, adding any additional seasonings you like, and toss in a tablespoon or so of butter, if desired. Serve immediately.

Variation: If serving this as a side dish for supper, stir in a bit of fresh chopped herbs just before serving. Some good choices would be crushed or chopped rosemary, chopped dill, thyme, oregano, or flat leaf parsley. Substitute any other potato for the red skinned variety.

Source:  http://deepsouthdish.com

PRINT THIS

Requires Adobe Reader - download it free!

Crispy Oven Fries
Cold Baked Potato Salad
Loaded Potato Skins

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

A tender quick bread made with sweet potatoes, raisins, orange juice, cinnamon and pecans, with an oatmeal crumble topping.

Southern Sweet Potato Bread

So, the calendar says that we've reached the Autumnal Equinox, meaning summer is now officially over and that it's finally fall.  Somebody needs to tell Mama Nature to hurry on up and turn on the air conditioning down in this part of the good ole U.S. of A. because the heat is definitely still on.  That's typical though, while a lot of y'all are enjoying nice, crisp seasonal changes, we're still in beach weather for awhile. We're pretty accustomed to it being this way, but at least its a good excuse to start featuring a few fall dishes.

I developed this bread to bring to a party The Cajun and I were going to, and was really thrilled with the way that it turned out. I knew I wanted it to be a sweet bread but not overly sweet, because I also wanted to add texture with a sweet topping of oatmeal and brown sugar crumble. I also liked the idea of bringing in a citrus element, and decided to use a combination of orange juice, with brown sugar and granulated sugar, to accent the sweet potatoes. It turned out to be a very moist and delicious bread, with what I felt was just the right amount of sweetness. I hope that you'll enjoy it too.  Happy Fall!

Click Here to Read More & to Get Recipe »

Oven baked hot wings made with a buttery Louisiana hot sauce and garnished with sliced green onion and chopped jalapenos.

Oven Baked Louisiana Hot Wings

This hot wing recipe came about when I happened to have a couple pounds of wings to use but wanted to do something different. I remembered back around St. Patrick's Day flipping through my copy of Food Network Magazine and seeing a St. Patrick's Day wing recipe. I know ... Wings? St. Patrick's Day? Well, in my opinion wings are great anytime, and though their wings were done with a green hot sauce for the upcoming holiday, I thought why can't I do a hot wing in the oven with regular ole Louisiana hot sauce?  This was the result - another one to add to the wing collection and just delish!

I highly recommend using Reynolds Wrap Non-Stick Aluminum Foil when preparing wings in the oven.

Click Here to Read More & to Get Recipe »

Shrimp and Salad

This is my version of my mother in law's shrimp salad and I absolutely love it, even though I struggled with what to call it, since when I think of shrimp salad, I think of the shrimp and egg salad I grew up with and love so much. This is just a simple salad that includes nothing but shrimp, lettuce, tomato and mayonnaise. My mother in law boils the shrimp, but sometimes I like to saute them in a skillet with hot oil and a sprinkle of my fabulous favorite Slap Ya Mama. Either way works. I think she probably uses a bit more mayo than I did, but I found about a half cup for the full recipe was plenty. 

While y'all know that I use my shortcuts here and there, a few of the recipes that you see here are somewhat complex scratch cooking, at least ingredient-wise, because they involve building layer upon layer of flavors to reach the final result. Without a doubt that is delicious, and even if reserved for weekend or vacation cooking, worth every single ounce of effort.

Sometimes though it is the most simple of things that are so good.

Enjoy!

Share

Shrimp and Salad
From the Kitchen of Deep South Dish

1 head of iceberg lettuce
1-1/2 to 2 pounds of small to medium shrimp,
   peeled, deveined and patted dry
1 tablespoon of canola oil
Sprinkle of Slap Ya Mama or your favorite
   Cajun/Creole seasoning
1/4 to 1/2 cup of mayonnaise, more or less
2 tomatoes, chopped, reserving juices
Kosher salt and freshly cracked black pepper, to taste

Wash and drain the lettuce, but do not spin it. Tear it into bite sized pieces and set aside.  Heat the canola oil in a cast iron skillet over medium high heat, add the shrimp and sprinkle with Cajun seasoning. Saute just until pink and set aside to cool.  Can also boil the shrimp unpeeled instead; cool then peel.

Add the lettuce to a large bowl, toss with the mayonnaise. Top with the tomatoes and their juices, season with salt and pepper and add the cooled shrimp.  Toss again.  Serve immediately, or cover and refrigerate, giving it a toss every now and then to mix up. Better if it sits in the fridge for a little bit.

Source: http://deepsouthdish.com

PRINT THIS

Requires Adobe Reader - download it free!

Check These Out Too!

Shrimp with Bowtie Pasta Salad
Tri-Color Italian Rotini Pasta Salad with Shrimp
Shrimp and Macaroni Salad

.

Pappy's Jalapeño Pepper Spread Review

The giveaway is closed. The winner of the Pappy's Pepper Spread and T-Shirt is Nan, whose email addy starts with nono at gmail.  I've sent an email to you Nan. Respond to that email within 48 hours and let me know your mailing info. 
Thanks everybody for participating!

I recently had the opportunity to try a new-to-me product that originated right here in my home state in Hattiesburg, Mississippi. It's called Pappy's Jalapeño Pepper Spread and it's a great versatile spread to use as a mayonnaise substitute in just about anything, or as a dip straight out of the jar for corn chips, potato chips, tortilla chips, and even for raw vegetables.  If you love the addition of jalapenos to your recipes like I do, you are gonna absolutely love this product!

The story behind Pappy's Jalapeño Pepper Spread is classic. A hot mayo recipe that was born out of a grandpa's kitchen and a well loved family favorite, it was soon passed down to the grandchildren, who then shared it with friends who also loved it and encouraged that it be produced for the masses.  Soon the company behind Pappy's Jalapeño Pepper Spread, Mile Post 16 LLC, was born. You'll even love the story of how the company name came to be.

Pappy's  Jalapeño Pepper Spread is made with jalapenos, green onion, garlic and lemon. If you need a little inspiration they have a few recipes at their site, but really just think of it any place you'd normally use mayo.  I've used it as a spread to bump up the boredom of a plain turkey sandwich and added it in place of mayonnaise to a juicy grilled burger. I've tried some in my fabulous shrimp salad when I made a shrimp salad stuffed tomato recently, simply substituting some of the mayonnaise with a very generous dollop of Pappy's for an extra yummy pop!

This spread is also a great addition to any ole egg salad, including plain egg, tuna, and ham salad, and it's great even in pasta salads. Just add a spoonful to your usual dressing to give it a delicious zest, like I did with the ham and macaroni salad here recently. Add some into your favorite dip, try stirring a bit of it into rice, or even smudging some on a piece of cornbread.

Making a batch of nachos, tacos, tortilla soup, or chili where you normally like a little dollop of sour cream? Try a dollop of Pappy's Pepper Spread instead like I did with this batch of chili cheese fries. Talk about good!

Look for Pappy's to be showing up at your local grocery store in the near future, but in the meantime you can pop right on over to their website where you can order by the jar and by the case. And, get this y'all - if you want to excite your taste buds even further, check out the other spreads they carry. Coming soon is a green bell pepper spread, as well as some products coming up that will be made using extra virgin olive oil.

Wanna give 'em a try now? Grab this special code for Deep South Dish readers and you'll receive 15% off your purchase.  Just enter DSD2010 at check-out. You can order up to 3 jars for a flat shipping rate of only $4.95, so serve some Pappy's up at your next party or game day gathering and everybody's gonna love it!  Check 'em out y'all!

The folks at Pappy's Pepper Spread are offering one of my readers the chance to try Pappy's for themselves! And, just to make it fun, they are gonna throw in a Pappy's t-shirt too!

"Like" Pappy's Pepper Spread on Facebook and come back here and leave a comment that you did and you have an entry! That's it.  (P.S. they have their own monthly giveaways to followers too!)


Don't have a Facebook account? Then pop over to the Pappy's Pepper Spread website and come back to leave a comment, letting me know which product is your favorite, and what you think you'd do with it.

Share this giveaway on your own Facebook page, Tweet about it on your Twitter account, share it on your blog, Stumble it, whatever - just leave a separate comment here to let me know what you did, and that'll earn ya a bonus entry!


Here's a tweet you can use:

Pappy's Jalapeno Pepper Spread and t-shirt giveaway @DeepSouthDish! Check it out! http://bit.ly/axQfeq

The Rules:


➮Giveaway closes on September 24, 2010 at 12:00 noon CST.
➮Open to residents of the United States only please.
➮You must leave an email address in your comment, or be linked to a public profile containing your email address, or provide some way for me to contact you, should you win.
➮The winner will be notified by email and will have 48 hours from the time of that sent email to reply and claim their win before an alternate winner will be selected.


Disclosure: Pappy's Jalapeno Spread provided me with the products described, both for me to try and to giveaway.

.

Basic Meatloaf made with lean ground beef, finely minced onion, green onion, celery, and green pepper, and shown here with a Brown Gravy.

Basic Meatloaf

This is a delicious basic meatloaf recipe - nice and moist and plenty flavorful.  I had just purchased my KitchenAid food processor at the time, and bought the book The Food Processor Bible to see what I else I might be able to use it for - besides chopping and shredding things anyway. I was delighted to see that there were tons of recipes centered around using the processor and this was one of them. Of course, if you don't happen to have a food processor, simply finely mince all of the vegetables by hand.

While I generally like a simple ketchup, mustard, and brown sugar glaze with my meatloaf as shown in the picture below - I just happen to like the tangy contrast personally - I decided to do it with a homemade gravy in the picture above.

I also have an easy Rotel sauce that is just delicious with this meatloaf that you might like to try.  Either way, serve this up with some Homemade Mashed Potatoes and a green veggie or salad.  A great basic meatloaf, I hope you enjoy it!

Click Here to Read More & to Get Recipe »

Ham and Macaroni Salad

Think that summer is over just because Labor Day has passed?  Well, it was 90 degrees here yesterday, so I don't think so!!  Actually summer officially ends and the first day of fall begins on September 22nd, still a few days away. It'll be awhile before any semblance of fall really shows up down this way. Truth is I've been meaning to get this pasta salad up all summer. It's a southern classic for sure and great for a potluck or church supper any time of year. Very simple, but a true favorite of mine.

Share

Ham and Macaroni Salad
From the Kitchen of Deep South Dish 

8 ounces of elbow macaroni noodles, cooked
Drizzle of olive oil
2 cups of chopped ham
1/2 cup of chopped celery
1 green onion, sliced
3 boiled eggs , chopped
1/2 cup of mayonnaise
1/4 cup of milk
1 teaspoon of ranch seasoning mix, optional
Salt and pepper, to taste
Seeded and chopped tomato, for garnish, optional

Optional Add-ins:  Sweet or sour chopped pickles, or pickle relish,  chopped red, green or yellow sweet bell peppers, jalapeno peppers, frozen peas, cubed cheese

Cook macaroni noodles according to package directions.  Dump, rinse and drain. Drizzle with olive oil and toss.  To the pasta add the ham, celery, green onion, chopped eggs and any additional add-ins; toss and set aside.

In a separate bowl, whisk together the mayonnaise, milk, ranch seasoning, and salt and pepper.  Pour over the macaroni and toss to coat thoroughly. Refrigerate several hours or overnight. Just before serving garnish the top with the chopped tomato, if desired, and toss just before serving.

Variation:  Substitute 2 cups of chopped or shredded cooked chicken.

Source: http://deepsouthdish.com 

PRINT THIS

Requires Adobe Reader - download it free!

Check These Out Too:

Shrimp with Bow Tie Pasta Salad
Tri-Color Italian Rotini Pasta Salad
Bacon Ranch Pasta Salad

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

Southern Okra and Tomatoes

Definitely another southern favorite for us veggie lovers that's made in a variety of ways depending on the household - though I'll betcha a dollar that soon as I post this, I'll get a few proverbial "yucks" over on the Facebook page.  Okra is one of those veggies you either love or hate - seems there's not much of an in-between. Me? I happen to be a lover.

I like to start mine with bacon so that I can use the drippings to saute the okra first, followed by the onion - and when they are available, absolutely use sweet Vidalia onions.  Okra can be fresh or frozen, it really doesn't matter and frankly I almost always have frozen since they are convenient to have on hand. With a very short shelf life, most folks who grow them, put at least some of them up that way anyway and I find frozen okra to be just as delicious, so use what you have access to. 

I keep it pretty simple from there, tomatoes - fresh if you have 'em, canned and diced if not - and I don't bother with peeling them, a little bit of garlic and a few simple seasonings - a bit of salt and pepper, sugar and of course, my favorite Slap Ya Mama Cajun seasoning, though of course you can substitute what's available to you.  I'm startin' to see Slap Ya Mama showing up mentioned on a few other blogs. I like to think that I started a trend there! It really is a very good general purpose Cajun seasoning and as y'all know, I use it a lot. One of our Facebook readers even found some way up in Oregon y'all! Now how about that.

I also like to add in a can of drained Rotel for the kick, but you can omit that if you prefer. Some folks even like to add in other veggies to their okra and tomatoes, like maybe a bit of green bell pepper or corn in their okra and tomatoes - kinda like I do my summer succotash.  As always, I say make it yours!

Are you a lover of okra too?  What's your favorite way to eat it?  I love it stewed like this, especially in the late summer, but I really love it deep fried the best, personally. Imagine that!

Share

Southern Okra and Tomatoes
From the Kitchen of Deep South Dish

3 slices of bacon
1 pound of okra, fresh or frozen, sliced
1-1/2 cups of Vidalia or other sweet onion
2 large tomatoes, chopped
1 can of mild Rotel diced tomatoes, drained, optional
1 large clove of garlic, minced
1/2 teaspoon of sugar
Kosher salt and freshly cracked black pepper, to taste 
Cajun seasoning, like (Slap Ya Mama), to taste

Heat a cast iron skillet over medium high heat and cut the bacon into the skillet. Cook until crisp, remove the bacon and set aside.  Reduce heat to medium and add the sliced okra (if frozen you do not need to thaw) to the bacon drippings and stir fry, turning occasionally, for about 5 minutes.  Add the onion and cook another 5 minutes, stirring occasionally.  Add in the tomatoes, Rotel, garlic, sugar, salt, pepper, Cajun seasoning and reserved bacon. Give it a stir, cover and let cook for about 15 to 20 minutes, or until veggies are tender. Taste and adjust seasonings as needed.

Serve immediately. Very good as a side dish, or as a main course served over rice.

Source:  http://deepsouthdish.com

PRINT THIS

Requires Adobe Reader - download it free!

Check These Out Too!

Southern Summer Succotash
Southern Deep Fried Okra
Southern Fried Corn
.

Another fabulous dip made with cream cheese, sour cream, cheddar cheese, ham, green onion, jalapenos & green chilies.

Mississippi Sin Dip

As far as I know, this Mississippi Sin Dip recipe got its start just being called plain ole Mississippi Sin because of it's cheesy richness, but along the way, it apparently became a tailgate favorite of the fans of Mississippi State Bulldogs and has since become known as Mississippi State Sin. I notice a few other states seem to have picked it up over time and renamed it as their own, but as far as I know it originated right here in some kitchen in my home state. Far as I know, this is pretty true to the original recipe with the exception of jalapenos, which I added.

If you've been hanging around here any length of time you already know that I love to make dips, lots of dips. To me they are the perfect snack for game day, for parties, for movie watching, or for any gathering really. Whatever you call this one, it's another great cheesy dip to add to your collection of snack dips!  Makes a very nice presentation when baked inside of a bread bowl, but you can just put it into a plain ole baking dish too. 

Click Here to Read More & to Get Recipe »

A rich seafood stock is made easy with shrimp shells and a few aromatics.

How to Make Homemade Shrimp Stock

Homemade shrimp stock adds amazing flavor to so many seafood dishes and it is super easy to make.  I've included instructions on how to make a homemade stock from shrimp shells in many of my recipes here, but I figured it was time to give it a spot of its own for the how to tip section of my site.

Now, I do realize that not everybody has access to fresh shrimp, although in some grocery stores you can buy frozen shrimp in the shell. One thing is for certain y'all - {pulling out soapbox} Stop buying the foreign imported stuff!  If that's the only shrimp you've ever eaten, well... you've never eaten shrimp. Turn over the package, look at the very bottom and you'll find the country of origin. Look for packages marked Wild American Shrimp. Yes, it costs a little more thanks to the influx of foreign imports that everybody has been buying - and truth is, most folks don't even realize that is what they are buying - but Wild American is worth every extra penny. Try it once, you will never go back. {tucking soapbox back away}

For those of us fortunate enough to live along a coastline and have direct access to shrimp fresh out of the water, homemade stock from the shells - and always the heads when you have them - makes all the difference when preparing seafood dishes - like Shrimp Sauce Piquant, Seafood Gumbo, and Courtbouillon, to name a few.  Here's the way that I do mine.

Share

Recipe: Homemade Shrimp Stock

From the Kitchen of Deep South Dish

Cook time: 1 hour 30 min |

Total time: 1 hour 40 min |

Yield: About 4 to 6 cups

Shells and heads from 2 pounds of shrimp
1/2 gallon of water
1 onion, unpeeled, quartered
2 stalks of celery, leafy tops included, chopped rough
4 cloves of garlic, smashed and unpeeled

Add ingredients to stockpot and bring to a boil. Reduce heat and simmer for 1-1/2 hours. Strain and let cool. Use immediately, refrigerate or freeze.

Source: http://deepsouthdish.com

PRINT THIS

Requires Adobe Reader - download it free!

Check These Out Too!

How to Butterfly Shrimp
How to Make Homemade Gravy
How to Brine
More How-To Tips, Tricks and Other Helpers

Images and Full Post Content ©My New 30. Do not repost without explicit permission. All rights reserved.

Posted by Mary on September 11, 2010

.

Spicy Marinated Shrimp Appetizer

This Spicy Marinated Shrimp Appetizer recipe is another great adult appetizer for a party, where you can serve it in tall shooter glasses, on a bed of lettuce in martini glasses as pictured above, or simply scoop it over crackers for yourself.  If you tailgate with it, or serve it at a party, just be sure that you are clear with your guests that it contains vodka! As always, consume responsibly.

The recipe is written with a bit of a bite, but not overly so - adjust that up if you like more fire.  Pop by and check out my Pickled Shrimp recipe too!

Heinz Chili Sauce is a tomato based product, containing tomato puree, onion, garlic and other seasonings

Share

Spicy Marinated Shrimp Appetizer
From the Kitchen of Deep South Dish

2 pounds peeled and deveined shrimp
1 teaspoon of Slap Ya Mama or your favorite
   Cajun/Creole Seasoning
Olive oil to coat bottom of skillet
2 shots of citrus vodka
Juice and zest of 1 lemon
1 celery stalk, chopped
4 large garlic cloves, chopped
1/2 cup of chopped Vidalia, or other sweet onion
1 cup of chili sauce
1 tablespoon of hot sauce
2 teaspoons of horseradish
1 tablespoon of chopped fresh parsley
1 teaspoon of Slap Ya Mama or your favorite
   Cajun/Creole Seasoning
Pinch of sugar
Salt and pepper, to taste

Pat the shrimp dry with paper towels and sprinkle with the Cajun seasoning. Heat the olive oil in a stainless steel skillet over medium high heat, add shrimp and saute just until pink, about 2 minutes. Transfer to a glass bowl with the pan juices to cool. Add the vodka, lemon juice and lemon zest to the shrimp. Let sit for 15 minutes.

In a separate bowl, mix the chopped celery, onion and garlic, with the chili sauce, hot sauce, horseradish, parsley, Cajun seasoning, and sugar. Add the shrimp, mix and taste; season with salt and pepper and adjust other seasonings as desired.

Transfer to two quart sized Mason jars, seal and refrigerate 24 hours. Spoon onto crackers, serve in a shooter glass, or on a bed of shredded lettuce in a martini glass.

Source: http://www.deepsouthdish.com

PRINT THIS

Requires Adobe Reader - download it free!

Check These Out Too!

Spicy Crab Martini
Cajun Shrimp Dip
Angels and Devils on Horseback
Classic 70s Grape Jelly Meatballs and Lil' Smokies


.

Layers of mozzarella and provolone cheese, pepperoni, and a bit of marinara sauce and fresh basil are tucked into an artisan bread and grilled. Serve with homemade tomato soup.

Pepperoni Pizza Grilled Cheese

Now, I'm the first to admit I love a good grilled cheese, made on white bread slathered with butter, sandwiched around plain ole American cheese and browned in a skillet. Serve it with a bowl of good ole Campbell's tomato soup {and I like to drop a slice of American cheese into that soup as it's warming} and you got yourself a mighty fine meal there.  But every once in awhile I like a nice change too.

I ran across this sandwich in Cook's Country a pretty neat publication of America's Test Kitchen, especially if you like a wide variety of well-tested recipes. I already had plans for that Homemade Fresh Tomato Soup I just posted and thought this sounded like a great sandwich to pair with that.  With layers of mozzarella and provolone cheese, some pepperoni tucked in with a bit of fresh basil, it sure sounded pretty darned good to me!

This sandwich is definitely worthy of one of those artisan breads too - the kind with the crusty exterior and chewy crumb - and I happened across a boule on the clearance rack of day old bread at the grocery store that was a great fit for this. Tucked into the bread were whole cloves of garlic - perfect!

Click Here to Read More & to Get Recipe »

Homemade Fresh Tomato Soup

Tomato soup made from fresh garden tomatoes and sweet Vidalia onions. It's a light meal even on a hot summer day.

Fresh Tomato Soup

I threw this Homemade Fresh Tomato Soup together recently and was just thrilled with the results. I'm not one to knock the red and white can of Campbell's tomato soup, because that is what I grew up on and have fond memories of - and it'll always have a place in my pantry. This homemade version is sure a nice change of pace however, and the flavor is just outstanding.

When I talk about large tomatoes here, I'm talking about the huge, heavy tomatoes, one of which will literally spill over in the palm of your hand. If the tomatoes you are using are much smaller, you'll have to double or even triple them.  You can also leave the soup chunky if you prefer, but I pureed it using my immersion blender. If you don't have one of these kitchen tools, they are mighty handy, especially with hot soups, but you can also very carefully transfer the soup to a food processor or blender in batches to puree it. Add a nice, grilled cheese sandwich and you have one fine meal right here! Enjoy.

Click Here to Read More & to Get Recipe »

Cookout and Party Food Menu Ideas

Get your cookout on with homemade lemonade, iced tea cocktails, fire 'n ice pickles, deviled eggs, jalapeno poppers, hot corn dip, pasta salads, pineapple coleslaw, comeback sauce, sweet & spicy bbq sauce, ribs, pulled pork, backyard bbq chicken, cowboy and all American burgers, Cajun hot dog sauce, baked beans, potato salad, squash casserole, strawberry pie, homemade peach ice cream, Texas sheet cake, homemade banana pudding & more!

Here's my collection of Best of the Best from Deep South Dish cookout and party food recipes, all mine, all tried and true, just in case you're still looking for some menu ideas. Some of these are outdoor recipes, some are "cheater" style crockpot and some are for the oven. There are beverages & cocktails, appetizers and dips, salads of all kinds, chicken, pork, a little seafood and even steaks, and of course there's always room for dessert. I hope you find some inspiration here - enjoy!

Cookout Recipes

Beverages

Southern Sweet Iced Tea

Southern Fruit Iced Tea

Strawberry Iced Tea



Homemade Fresh Lemonade

Strawberry Lemonade

Party Punch

More Beverages

---

Adult Beverages

Southern Iced Tea Cocktail

Pineapple Lemonade Sangria

Strawberry Watermelon Mojitos

Frozen Watermelon Margaritas



Vodka Slush

Frozen Pina Colada

Perfect Mojitos

Watermelon Pomegranate Rum Cooler

More Cocktails

---

Appetizers



Fire 'n Ice Pickles

Cajun Boiled Peanuts

Pimento Cheese Finger Sandwiches

Kickin' Rotel Restaurant Style Salsa

Hot Sausage and Cheese Bread



Mississippi "Caviar" Salsa

Basic Humble Deviled Egg

Angels and Devils on Horseback

Pickled Shrimp

Bacon Wrapped Jalapeno Peppers



Fried Jalapeno Poppers

Jalapeno Chicken Poppers

Pigs in a Blanket

Crispy Southern Fried Hot Wings with Spicy Dipping Sauce



Crab Stuffed Mushrooms

Grape Jelly Cocktail Meatballs & Little Smokies Sausages

Basic Sausage Cheese Balls

Crab Stuffed Twice Baked Potatoes

---

Dips



Cheddar Bacon Dip

Charleston Cheese Dip

Cajun Shrimp Dip

7 Layer Dip

Mississippi Sin

White Rotel Dip



Awesome Jalapeno Popper Dip

Buffalo Chicken Dip

Hot Corn Dip

Warm Feta and Artichoke Dip

More Dips

More Appetizers

---

Salads, Pasta Salads, Coleslaw

Bacon Ranch Pasta Salad

Classic Old Fashioned Macaroni Salad

Macaroni and Olive Pasta Salad

Tri-Color Italian Rotini Pasta Salad

Ham and Macaroni Salad



Shrimp with Bow Tie Pasta

Creamy Pasta Salad

Old Fashioned Broccoli Salad

Old Fashioned Seven Layer Salad



Pineapple Buttermilk Coleslaw

Fire 'n Ice Coleslaw

Basic Creamy Coleslaw



Fire 'n Ice Summer Salad

Spicy, Sweet & Sour Cucumber Salad

Creamed Cucumbers and Onion

Simple Summer Salad

Shrimp and Salad



Fresh Corn Salad

Broccoli Salad

Copper Pennies Carrot Salad

Cornbread Salad

More Salads and Pasta Salads

---

Sauces

Mississippi Comeback Sauce

Homemade Sweet & Spicy Barbecue Sauce

Remoulade Sauce

Cajun Mayonnaise

More Sauces

---

Ribs

Fall off the Bone Oven Baked Pork Spareribs

Memphis Style Dry Rub Pork Ribs

Grilled Pork Spareribs or Baby Back Ribs

---

Beef

Spicy Sugar Steaks

Southernized Beef and Sausage Goulash

Roast Beef for Po'Boys

More Beef

---

Chicken

Grilled Backyard Barbecued Chicken

Grilled Chili Lime Drumsticks

Southern Fried Chicken



Root Beer Glazed Drumsticks

Chicken and Cornbread Dressing

Old School Oven Barbecued Chicken

---

Cajun/Creole Style

Creole Jambalaya

Crawfish Monica

Cajun Shrimp Skewers

Southern Red Rice with Shrimp

New Orleans Style BBQ Shrimp

More Cajun/Creole

---

Burgers, Dogs and Sandwiches

All American Burger

Cowboy Burger

Onion Burger

Cajun Pork and Shrimp Burgers

Pimento Cheese Turkey Burger



Homemade Sloppy Joes

Crockpot Barbecue Beef for Sandwiches

Spicy Italian Beef for Sandwiches

Spicy Crockpot BBQ Pulled Pork

The Easiest (Cheater) Pulled Pork Ever, No Kidding!

Carolina Style (Cheater) Pulled Pork

Grilled Hot Dogs with Cajun Dog Sauce

More Burgers and Sandwiches

---

Sides

Southern Style Baked Beans

Ranch Style Beans

Asparagus Bundles

Sweet & Sour Green Beans



Spicy Beefy Barbecue Baked Beans

Scalloped Cabbage

Potatoes au Gratin



Cajun Style Potato Salad

Traditional Southern Style Potato Salad

Cold Baked Potato Salad

Creamy Pesto Pasta Salad



Southern Succotash

Corn on the Cob & Compound Butter Blends

Creamed Squash

Summer Squash Casserole

Layered Squash Casserole



Tater Tot Casserole

Truck Stop Potatoes

Grilled Baked Potato

Hash Brown Casserole

Broccoli and Rice Casserole

---

Desserts

Homemade Southern Banana Pudding

Moon Pie Banana Pudding

Layered Banana Split Dessert



Chocolate Sin

Blueberry Heaven Pie

Easy Triple Layer Banana Cream Pie Dessert



Homemade Southern Peach Ice Cream

Easy Ice Cream in the Cuisinart

Strawberry Buttermilk Sherbet



Creamy Peanut Butter Pie

Peach Cobbler 

Watermelon Strawberry Granita

Banana Pie with Shortbread Crust



Strawberry Pie

Frozen Yogurt Strawberry Pie

Southern Pecan Pie

Old Fashioned Apple Pie

Buttermilk Chess Pie

Watergate Salad



To Die For Brownies

5 Cup Salad

Coconut Key Lime Pie

Chocolate Peanut Butter Bars



Southern Fried Apple Pies

Southern Pecan Pie Muffins

Southern Sweet Potato Bread



Peanut Butter Balls

Mississippi Mud Bars

Apple Dapple Cake with Maple Glaze

Strawberry Cake with Coconut and Pecan

Texas Sheet Cake

More Desserts


Perfect for cookout leftovers or just for a cool presentation,
try a Barbecue Sundae using your cookout ingredients!

---

Did you enjoy this recipe post? Share it with your friends and family using your favorite social media outlet and support Deep South Dish at the same time. Each time you click on one the featured buttons and submit our content by “Liking” it on Facebook, Tweeting it, or clicking on StumbleThis, you are part of helping Deep South Dish to grow and make it possible for me to continue sharing what I love with you. I hope you've found something here that you love. Thank you from the bottom of my heart for your support!  ~Mary

.