Chocolate Truffles.

(From NPR's Kitchen Window)
Chocolate Truffles

The lovely thing about making truffles is that you can take a simple recipe and dress it up with chopped walnuts or hazelnuts or dried fruit, such as dried cranberries. Of course, the pure chocolate version is equally delicious, with either a dusting of cocoa or a chocolate coating. Makes 1 dozen truffles

1 1/4 cups heavy whipping cream
9 ounces high-quality bittersweet chocolate (70 percent cocoa), chopped, divided
Chocolate Coating (recipe below) or unsweetened cocoa powder, optional

Bring cream to simmer in small heavy saucepan. Remove from heat and let cool about 10 minutes.

Meanwhile, stir 7 ounces chocolate in metal bowl over saucepan of simmering water until smooth. Remove from heat. Add remaining 2 ounces chocolate and stir until smooth. Stir in cream. Chill truffle base until firm enough to roll, about 3 hours.

Line rimmed baking sheet with waxed paper. Roll 2 teaspoons truffle base between fingertips into ball. Transfer to prepared sheet. Repeat with remaining truffle base. Chill until firm, about 1 hour.

Chilled truffles can then be rolled in unsweetened cocoa powder or the Chocolate Coating.

Chocolate Coating

8 ounces high-quality bittersweet chocolate (70 percent cocoa), chopped

Line another rimmed baking sheet with wax paper. Stir chocolate in metal bowl over saucepan of simmering water just until melted. Remove from heat and let cool slightly in a shallow bowl.

Take a chilled truffle and lightly roll it in the melted chocolate. Place on prepared sheet. Repeat with remaining melted chocolate and truffles, rewarming chocolate if necessary.

Chill finished truffles until firm, about 1 hour. Truffles can be made 1 week ahead and stored in the refrigerator in an airtight container. Let stand at room temperature 1 hour before serving.

Caramels.

(From NPR's Kitchen Window)

Candy is ideal for sending in gift packages. And who doesn't like caramels? This recipe is easily doubled. Makes 1 dozen caramels

Caramels

1 cup heavy cream
3 tablespoons butter, cut into three one-tablespoon pieces
1 teaspoon fleur de sel (a type of sea salt sold at most health food stores and specialty food markets)
1 1/2 cups sugar
1/4 cup water

Special equipment: parchment paper*, candy thermometer

Line bottom and sides of an 8-inch-square baking pan with parchment paper, then lightly oil parchment.

Bring cream, butter and fleur de sel to a boil in a small saucepan, then remove from heat and set aside.

Boil sugar and water in a 3- to 4-quart heavy saucepan, stirring until sugar is dissolved. Boil, without stirring but gently swirling pan, until mixture is a light golden caramel.

Carefully stir in cream mixture (mixture will bubble up) and simmer, stirring frequently, until caramel registers 248 degrees on the candy thermometer, 10 to 15 minutes. Pour into baking pan and cool for at least 2 hours.

Cut into 1-inch pieces, then wrap each piece in a 4-inch square of wax paper, twisting the two ends to close. Caramels will keep for up to two weeks in an airtight container.

* Parchment paper or wax paper is a must for wrapping the caramels; they will stick to anything else.

Peanut Butter Balls.

These are made just like Martha Washingtons.

Peanut Butter Balls

4 sticks butter
2 boxes powdered sugar
1 quart creamy peanut butter
1 cup ground pecans (or, to maintain smooth consistency, use pecan meal - found in the nut selection of the produce section, or on the baking isle)
15 ounces semi-sweet chocolate chips
1 block parafin

Mix first four ingredients and roll into 1-inch balls. Chill until firm. Melt chocolate chips & parafin in a double boiler. (Leave over hot water while dipping balls.) Insert a toothpick into a ball and dip into chocolate. Let cool on waxed paper. Makes 150 balls.

Lemon Fondue.

This recipe has a note attached that says "Marvelous for Coffees, 'Afternoon Affairs', or just a refreshing dessert!"

Lemon Fondue

1 cup sugar
1/2 cup cornstarch
1/2 tsp salt
4 cups water
2 TBSP grated lemon zest
1/2 cup lemon juice
8 TBSP butter

Combine sugar, cornstarch, and salt in a saucepan. Gradually mix in water. Stir over medium heat until mixture thickens and reaches a boil. Boil one minute more. Reduce heat and add remaining ingredients. Stir until well blended. Serve warm in a fondue pot or chaffing dish. Spear fresh fruit, gingerbread, or bite size meringues in fondue.

Three Minute Chocolate Mug Cake.

This came to me labeled as "the most dangerous recipe in the world." I haven't tried it yet, so please let me know if you do.

Three Minute Chocolate Mug Cake

1 Coffee Mug
4 – TB flour (all purpose)
4 - TB sugar
2 – TB baking cocoa
1 – Egg
3 – TB milk
3 – TB oil
3 – TB chocolate chips (optional)
Nuts (optional)
Small splash of vanilla extract

Add dry ingredients to mug, mix well. Add egg and mix thoroughly. Pour milk and oil and mix well. Add chocolate chips and nuts (if using), vanilla and mix again. Put your mug in the microwave and cook for 3 minutes on high. The cake will rise over the top of the mug, but don’t be alarmed….it won’t run over. Allow to cool a little, and tip out onto a plate if desired

EAT!

And why is this the most dangerous cake recipe in the world?
Because now you are only 5 minutes away from chocolate cake at any time of the day or night!

Weidmann's Black Bottom Pie.

For over a century, Weidmann's was an institution in Meridian, MS. I ate there several times, and it was like stepping back in history. Then, it was bought by a group of investors and modernized. I have not eaten there since, but I have heard nothing but negative comments. I honestly don't even know if it has survived the transition, since I can't find a website for it. Here is an article from 1993 about the place.

This was a signature item, and I can attest to its perfection.

Weidmann's Black Bottom Pie

Crust:

20 ginger snaps, crushed to fine crumbs
5 Tbs unsalted butter, melted

Chocolate layer:
2 cups milk, scalded
4 large egg yolks, well beaten
1/2 cup sugar
1 1/2 Tbs cornstarch
1 1/2 squares unsweetened chocolate, softened
1 tsp vanilla extract

Bourbon layer:

1 Tbs gelatin
2 Tbs cold water
2 Tbs bourbon
4 large egg whites
1/4 tsp cream of tartar
1/2 cup sugar
sweetened whipped cream
unsweetened chocolate shavings

Preheat oven to 325 degrees. Prepare the crust by combining cookie crumbs with enough butter to make crumbs hold together-all butter may not be needed. Press crumb mixture into 9" deep pie dish, bake 10 minutes and allow to cool.

For chocolate layer, mix small amount of scalded milk into egg yolks, then stir yolks into remaining milk. Blend sugar and cornstarch in double boiler and add yolk mixture. Cook over medium heat, stirring often, until custard coats back of spoon, 20 minutes. Remove from heat. Combine 1-cup custard with softened chocolate (reserve remaining custard). Add 1 teaspoon vanilla, pour mixture into prepared crust, and chill.

Prepare bourbon layer by dissolving gelatin in cold water. Add gelatin to reserved custard, stir until dissolved, and allow to cool. Stir in bourbon. Beat egg whites with cream of tartar until frothy, then slowly beat in sugar until stiff. Fold beaten egg whites into cooled custard, then carefully spoon mixture over chocolate layer in pie crust. Chill until set. Serve topped with sweetened whipped cream and shavings of unsweetened chocolate. Serves 8.


UPDATE 7/29/2016:
Ran across this version from an old issue of Southern Living....

Chocolate Soup.

I happened across this recipe online, and I want it. Now.

Bittersweet Chocolate Soup
Courtesy of Chef Joel Richard Sardinha

Soup:
4 cups whole milk
10 1/2 oz. bittersweet chocolate, chopped

Bring the milk up to scald and pour over chocolate and stir till melted. Hold off to the side with moderate indirect heat.

Caramelized Bananas:
4 large bananas, peeled and diced
1/4 cup dark rum
1/2 cup sugar
1 T unsalted butter

Melt Butter with sugar til completely dissolved. Add your diced bananas and bring up to hot. Deglaze with the rum ( alcohol must be evaporated through flame or taste.)

Beignets:
40oz milk
1 lb unsalted butter
4 tsp sugar
pinch salt
1 lb flour
1 lb eggs

Heat milk, butter, sugar, and salt together. Add in the flour and mix till batter forms a ball, continue to mix to reduce the moisture in the batter for approx 2 minutes over low heat. Pull off the stove and allow the mixture to cool down to approx 80 degrees. Using a mixer (on low) or by hand add in one egg at a time and make sure the egg is completely incorporated before adding the next. Refrigerate. Make 1oz balls of the batter and deep fry @ 375 degrees till golden brown and toss in cinnamon sugar to coat.

Banana Foam:
1 3/4 cup Milk
1 3/4 cup Heavy Cream
1 lb diced banana

Steep the ingredients together for approx 30 mins over med heat the let rest for 1 hour. Strain the ingredients and use an immersion blender to froth the mixture into a foam.

In the center of the bottom of a shallow large rimmed bowl spoon about 2-3 oz of caramelized bananas in center about a 2" circle, Gently pour the chocolate soup around the bowl so that it is equal height to the bananas, Add three little beignets to the top of the bananas and add a dollop of the foam to rest on top of beignets. For an added presentation, microplane some milk chocolate over the whole dish.

Pecan Sandies.

A friend of Lorraine's made these. Lorraine says that they are unbelievable. I'll be making them over the weekend.

Pecan Sandies

1 cup Mayo
1 cup Sugar
1 cup Pecans
2 cups self-rising flour
1 T vanilla

Mix, shape into balls and flatten with fork. Bake @ 350 degrees until brown.

Coconut Almond Cream Cake.

This one is pretty complicated, but is supposed to be SO worth it.

Coconut Almond Cream Cake

2 cups sweetened flaked coconut
1/2 cup sliced almonds
Parchment paper
3 1/2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1 1/2 cups unsalted butter, at room temperature
1 1/4 cups granulated sugar
1 cup firmly packed light brown sugar
5 large eggs
1 cup whipping cream
1/3 cup coconut milk
1 tablespoon vanilla extract
1 tablespoon almond extract
Coconut-Almond Filling
Coconut-Cream Cheese Frosting
Garnishes: kumquats, currants, fresh mint sprigs

1. Preheat oven to 325°. Bake coconut in a single layer in a shallow pan 6 minutes. Place almonds in a single layer in another shallow pan; bake, with coconut, 7 to 9 minutes or until almonds are fragrant and coconut is lightly browned, stirring occasionally.

2. Line 3 (9-inch) round cake pans with parchment paper. Grease and flour paper.

3. Sift together flour, baking powder, and salt in a very large bowl.

4. Beat butter at medium speed with a heavy-duty electric stand mixer until creamy; gradually add sugars, beating until blended. Beat 8 minutes or until very fluffy, scraping bottom and sides of bowl as needed. Add eggs, 1 at a time, beating well after each addition (about 30 seconds per egg). Stir in whipping cream and next 3 ingredients.

5. Gently fold butter mixture into flour mixture, in batches, just until combined. Pour batter into prepared pans.

6. Bake at 325° for 30 to 32 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes; remove from pans to wire racks, and cool completely (about 1 hour).

7. Place 1 cake layer on a serving plate. Spread half of chilled Coconut-Almond Filling over cake layer. Top with 1 layer, pressing down gently. Repeat procedure with remaining half of Coconut-Almond Filling and remaining cake layer.

8. Gently spread Coconut-Cream Cheese Frosting on top and sides of cake. Press toasted coconut onto sides of cake; sprinkle toasted almonds on top. Garnish, if desired.



Coconut-Almond Filling

2 tablespoons cornstarch
1 teaspoon almond extract
1 1/4 cups whipping cream
1/2 cup firmly packed light brown sugar
1/2 cup unsalted butter
2 1/4 cups loosely packed sweetened flaked coconut
1/4 cup sour cream

1. Stir together cornstarch, almond extract, and 2 Tbsp. water in a small bowl.

2. Bring whipping cream, brown sugar, and butter to a boil in a saucepan over medium heat. Remove from heat, and immediately whisk in cornstarch mixture. Stir in coconut and sour cream. Cover and chill 8 hours.


Coconut-Cream Cheese Frosting

2 (8-oz.) packages cream cheese, softened
1/2 cup unsalted butter, softened
2 cups powdered sugar
1 tablespoon cream of coconut
1 teaspoon vanilla extract

Beat cream cheese and butter at medium speed with an electric mixer until creamy. Gradually add powdered sugar, beating at low speed until blended. Increase speed to medium, and beat in cream of coconut and vanilla until smooth.

Cheesecake Squares.

Cheesecake Squares

1 (8-oz.) package cream cheese, softened
1 (3-oz.) package cream cheese, softened
2/3 cup sugar
6 large eggs
1/3 cup whipping cream
2 teaspoons instant coffee granules
9 (1-oz.) semisweet chocolate baking squares
1 tablespoon plus 1 tsp. vanilla extract
Garnishes: powdered sugar, chocolate-covered coffee beans, thawed whipped topping

1. Prepare Chocolate Crust as directed. Increase oven temperature to 375°.

2. Beat cream cheese and sugar at medium speed with an electric mixer 2 to 3 minutes or until light and fluffy. Add eggs, 1 at a time, beating just until blended after each addition.

3. Microwave whipping cream in a 1-cup microwave-safe measuring cup at HIGH 30 seconds or until very hot. Stir in coffee granules until completely dissolved. Cool coffee mixture slightly.

4. Microwave chocolate in a microwave-safe bowl at HIGH 1 minute. Microwave 1 more minute, stirring at 15-second intervals. Add melted chocolate, vanilla, and coffee mixture to cream cheese mixture. Beat at low speed just until blended. Pour mixture into prepared Chocolate Crust.

5. Bake at 375° for 30 minutes or until edges are firm and center is still soft. Let cool to room temperature (about 1 hour); cover and chill 8 hours. Cut into squares. Garnish, if desired.


Chocolate Crust

1/3 cup butter
2 (1-oz.) semisweet chocolate baking squares
1 1/3 cups fine, dry breadcrumbs
1/3 cup sugar

1. Preheat oven to 350°. Stir together butter and chocolate in a medium-size heavy saucepan over low heat, stirring often, 3 to 5 minutes or until chocolate is melted. Remove from heat, and stir in breadcrumbs and sugar until well blended. Press mixture onto bottom of a lightly greased 9-inch square pan.

2. Bake at 350° for 8 minutes. Cool on a wire rack 15 minutes. Chill 30 minutes.

Cornbread Squash Dressing.

Cornbread Squash Dressing

1 pound yellow squash, coarsely chopped
1/4 cup butter
1 large sweet onion, chopped
1 medium-size red bell pepper, chopped
2 celery ribs, chopped
1 (10 3/4-oz.) can cream of chicken soup
1 (14-oz.) can chicken broth
3/4 teaspoon freshly ground black pepper
1/4 to 1/2 tsp. ground red pepper
1/2 teaspoon poultry seasoning
5 cups cooked, crumbled cornbread

1. Preheat oven to 350°. Cook squash in boiling water to cover in a large skillet 8 to 10 minutes or just until tender. Drain well on paper towels.

2. Melt butter in skillet over medium-high heat; add onion, bell pepper, and celery, and sauté 8 to 10 minutes or until vegetables are tender. Remove skillet from heat. Stir in soup and next 4 ingredients. Gently stir in cornbread and squash. Spoon mixture into a lightly greased 13- x-9-inch baking dish.

3. Bake at 350° for 40 to 45 minutes or until golden.

Note: To make ahead, prepare recipe as directed through Step 2. Cover unbaked casserole, and chill up to 24 hours. Let dressing come to room temperature (about 30 minutes), and bake as directed.

Vanilla Sauce.

Vanilla Sauce

3/4 cup whipping cream
1/2 cup firmly packed light brown sugar
1/2 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
Pinch of salt
1 vanilla bean, split lengthwise
1 tablespoon butter

1. Combine whipping cream and next 4 ingredients in a small saucepan. Carefully scrape seeds from vanilla bean into saucepan. Add vanilla bean to saucepan, and cook mixture over medium heat, whisking constantly, until smooth (about 2 minutes). Reduce heat to medium-low. Cook, whisking constantly, 2 to 3 minutes or until thickened.

2. Remove saucepan from heat. Carefully remove vanilla bean. Stir in butter until melted. Serve immediately. Store sauce in an airtight container in refrigerator up to 5 days.

Note: To reheat, warm sauce in a small saucepan over low heat, stirring in 1 to 2 tsp. whipping cream as needed to thin sauce.

Eggplant & Shrimp Dressing.

From Muriel's Jackson Square......

Eggplant & Shrimp Dressing

1 LB. eggplant, peeled and diced
3 oz. bell pepper, diced
2 oz. celery, diced
4 oz. onion, diced
4 oz. tomato, diced
.25 oz. fresh basil, chiffonade
¾ lb. shrimp, peeled
1 cup French bread, diced
½ cup of seafood stock
.25 oz. chopped garlic
.25 oz. parmesan cheese
½ cup of bread crumbs

Sauté onions, pepper and celery until softened. Add eggplant, garlic and tomato, sauté for 1 minute. Add shrimp and basil. Cook until shrimp are almost done. Add seafood stock and French bread. Add parmesan cheese and season with salt and pepper. Bake in 2 inch deep pan at 375 for 20 minutes.

Watershed Winter Squash Soup.

From the genius chef, Scott Peacock, at the Watershed Restaurant in Decatur, Georgia.

Puree of Winter Squash Soup

(Serves 6-8)
4 pounds of hard winter squash
6 slices of bacon, cut into ½" pieces
1 large onion, diced
2 small shallots, finely diced
1 small leek, thinly sliced
1 small clove of garlic, crushed
1 teaspoon of dried thyme
1 bay leaf
2 teaspoons salt
½ teaspoon freshly ground black pepper
½ teaspoon freshly grated nutmeg
6 cups chicken stock
¼ cream sherry
1 ½ cups heavy cream (optional)

Preheat oven to 350F. Split squash in half, lengthwise, and scrape out the seeds. Place the halves flesh side down in a roasting pan lined with parchment or a silpat. Pour in ½ cup water and bake 1 ½ hours, until the skin is deeply brown, and flesh tender when pierced when a knife. Remove from the oven and let rest until cool enough to handle. Scoop out the flesh, discarding the skin.

Put the bacon in a cold heavy pot and cook over medium low heat and cook until it is deeply brown and crisp. Using a slotted spoon, remove the browned bacon pieces. In the fat remaining in the pot, sauté the onions, shallots, leek, and garlic over medium high heat, stirring often for 5 minutes. Add the thyme, bay leaf, salt, pepper, nutmeg and squash. Stir well, and sauté 5 minutes longer, stirring often. Add the chicken stock, bring to a simmer and cook, stirring occasionally for 20 minutes.

Remove the bay leaf and puree the soup in a blender or food processor until perfectly smooth. Return the soup to the pot and bring to a simmer. Add the sherry and simmer gently for 3-5 minutes. Add the cream if desired and heat through. Taste carefully for seasoning, and add more salt, pepper, or nutmeg as needed.

Watershed Strawberry Preserves.

Strawberry Preserves

2 pounds of fresh strawberries
1 pound of granulated sugar
½ teaspoon salt

Gently wash the berries and drain well. Remove the caps and cut the berries into quarters. Put into a large nonreactive pot, and pour the sugar and salt over them. Set the pot over medium heat and watch carefully, gently shaking the pot as needed rather than stirring, until the berries come to a simmer. Cook at a lively simmer, skimming carefully any scum that is released, for 12-15 minutes, just until the fruit is tender and the syrup clear. Spoon the hot preserves into sterilized jars, or cool and store in the refrigerator.

Watershed Tomato Gravy.

From the genius chef, Scott Peacock, at the Watershed Restaurant in Decatur, Georgia.

Tomato Gravy

2 tablespoons bacon fat
1 cup of finely diced onion
2 large cloves of garlic, finely minced
1 teaspoon salt
½ teaspoon freshly ground black pepper
1 teaspoon dried thyme
1 tablespoon all-purpose flour
1 pound of tomatoes, fresh or canned, peeled, seeded
and chopped into pieces
½ cup milk
½ cup heavy cream

Heat the bacon fat in a heavy nonreactive skillet and add the diced onions. Saute over medium heat for 5 minutes stirring often. Add the garlic, salt, freshly ground black pepper, and thyme, and cook for another 5 minutes. Sprinkle the flour over and cook, stirring well, for another 2 minutes. Stir in the chopped tomato and cook 5 minutes longer. Slowly stir in the milk and heavy cream and bring to a simmer. Simmer gently for 5 minutes and taste carefully for seasoning. Serve hot.

Watershed Blackberry Cobbler.

From the genius chef, Scott Peacock, at the Watershed Restaurant in Decatur, Georgia.

Alabama-style Blackberry Cobbler

(Serves 8)
Blackberry Sauce:
6 cups fresh blackberries
2 ½ cups water
¼ teaspoon salt
¾ - 1 cup granulated sugar

Dumplings:
2 cups all-purpose flour
2 teaspoons homemade baking powder
2 tablespoons granulated sugar
½ teaspoon salt
4 tablespoons unsalted butter, chilled
¾ cup half and half

2 tablespoons unsalted butter cut into small pieces
6 tablespoons crushed sugar cubes

To make the sauce:
Put the blackberries and water in a nonreactive saucepan. Crush the berries gently with the back of a wooden spoon and bring to a low simmer. Cook partially covered for 25 minutes, stirring occasionally. Strain the berries through a fine mesh sieve, pressing gently on the solids until all the juice is extracted. Discard the solids, and add the salt to the juice along with ¾ cup of the sugar. Taste for sweetness. The juice should be rather sweet. Set aside to cool.

Preheat the oven to 425F.

To make the dumplings:
Sift together the flour, baking powder, sugar and salt into a mixing bowl. Using your fingers, quickly work the chilled butter into the flour mixture, until it is the texture of oatmeal. Pour the half and half over and stir just until the dough comes together. Turn the dough onto a lightly floured surface, and knead six to eight turns, with floured hands. Pat or roll the dough into a disc ½ " thick. With a biscuit or cookie cutter, stamp out 8 rounds 2 1/2" to 3" in diameter. Arrange the cut dumplings in a buttered 2 quart baking dish and pour the cooled blackberry sauce over them. Bake in preheated oven for 20 minutes. Remove the baking dish from the oven and carefully baste the dumplings. Then dot the tops with small pieces of butter and sprinkle the crushed sugar cubes over. Return to the oven and continue baking for an additional 10-15 minutes until the dumplings are golden brown. Serve the dumplings warm with some of the blackberry sauce spooned over and a large scoop of vanilla ice cream.

Watershed Sweet Potato Casserole.

Watershed Restaurant, just outside Atlanta in Decatur, has been on my radar to visit for quite some time. Emily Saliers, one member of the singing duo Indigo Girls, (my perpetual favorite music... others may come and go, but the Indigos never leave me) is a part-owner, and the restaurant is named after one of her songs. However, since it's opening around 10 years ago, the restaurant has developed quite a reputation and a following. So, now it is not just a stop on a musical pilgrimage. It is a destination all on its own!

I was just watching a show on Thanksgiving on the Food Network, and they went to Watershed to show how to make Sweet Potato Casserole, so I know that the recipe must be fabulous! They have a few recipes on the restaurant site, so I'm grabbing them before they are gone! And if you browse through the "Press" section on their website, you will see some of the amazing coverage that the restaurant and chef have gotten. Here is one other article on Chef Scott Peacock.

Sweet Potato Casserole

The filling:
5 pounds small sweet potatoes (about 10 potatoes)
8 tablespoons unsalted butter
1 3/4 teaspoons salt
3/4 teaspoon freshly grated nutmeg
1/2 cup honey
1/2 cup light brown sugar
3/4 cup granulated sugar
3 eggs, lightly beaten
2 teaspoons vanilla extract
3 cups milk, heated
1 tablespoon unsalted butter, softened

The topping:
1 cup light brown sugar
1 cup all-purpose flour
1 1/2 teaspoons homemade baking powder
1/2 teaspoon ground Ceylon cinnamon
1/2 teaspoon freshly grated nutmeg
1/4 teaspoon salt
8 tablespoons unsalted butter, chilled
1 cup chopped pecans

To make:
Wash the sweet potatoes and put them on a foil or parchment lined baking sheet. Bake in a preheated 350* F. oven for 1 - 1 1/2 hours until they are very tender. Remove from the oven and allow to cool briefly before peeling. Put the peeled sweet potatoes into the large bowl of an electric mixer fitted with beaters or a whip attachment. Mix the hot sweet potatoes on low speed to begin mashing them. Add the butter and mix until it is absorbed . Add the salt, nutmeg, honey, and both sugars and mix until they are thoroughly blended. Add the lightly beaten eggs and vanilla and beat on medium speed for 2 minutes. Reduce mixer speed to low and slowly add in the heated milk. When the milk is incorporated, taste carefully for seasoning and add more salt, nutmeg, or sugar as needed. Thoroughly butter a 9x13x2 baking dish with the softened butter and pour the sweet potato mixture into it.

The topping:
Put the brown sugar, flour, baking powder, cinnamon, nutmeg, and salt into a mixing bowl and mix well. Use your fingers to work the chilled butter into the mixture until it resembles oatmeal with some large pea size pieces of butter in it. Stir in the pecan pieces and mix well. Sprinkle the mixture evenly over the top of the sweet potatoes and bake in a preheated 375* F. oven for 30 to 45 minutes until the topping is golden brown and crisp and the sweet potatoes are set but still slightly loose in the center. Serve hot.

makes enough to serve 12

Favorite Rolls.

Favorite Rolls

1/2 cup milk
6 TBSP. Butter
Warm water (105°F to 115°F)
1/2 cup sugar
1 egg
1 tsp salt
2 (1/4-ounce) packages active dry yeast
5 to 5 1/2 cups bread flour

Place milk and 4 tablespoons butter in 2-cup glass measuring cup. Microwave on HIGH for 1 1/2 minutes. Add enough warm water to measure 2 cups.

Combine sugar, egg and salt in large bowl; mix well. Add milk mixture; mix well. Stir in yeast; let stand 2 minutes.

Add 3 cups flour. Beat at medium speed, scraping bowl often, until smooth and elastic. Add 2 cups flour. Mix dough with hook or stir in by hand until smooth. Stir in enough remaining flour by hand to make dough easy to handle.

Place dough into greased bowl. Melt remaining 2 tablespoons butter; brush top of dough. Reserve remaining melted butter. Cover; let rise until double in size (about 45 minutes). (Dough is ready if indentation remains when touched.)

Punch down dough; divide in half. Shape each half on lightly floured surface into 12 buns. Place buns onto two greased (15x10x1-inch) jelly-roll pans. Brush with reserved melted butter. Cover; let rise until double in size (about 1 hour).

Heat oven to 375°F. Bake for 14 to 16 minutes or until golden brown. Remove from pan immediately. Brush buns with reserved melted butter, if desired.

Stuffed Cranberry Sauce.

This is a very simple way to dress up the standard out-of-the-can jellied cranberry sauce.

Stuffed Cranberry Sauce

1 (8-ounce) package cream cheese, softened
2 tablespoons good-quality mayonnaise
1/4 to 1/2 cup chopped pecans
1 (16-ounce) can jellied cranberry sauce, chilled

Mix cream cheese and mayonnaise until creamy. It needs to be spreadable. Add pecans and mix well. Slice cranberry sauce in 1/4-inch rounds and spread cream cheese mixture on 1 round and place another round on top, sandwich style. Cut each round in half like a sandwich and place in shallow container, covered. Keep in refridgerator until time to serve.

Hot Asparagus Dip.

I think that I got this one from Paula Deen. It is so simple, and SO delicious!

Hot Asparagus Dip

Two 12-oz. cans asparagus spears
1 1/2 cups mayo
1 1/2 cups grated Parmesan cheese, plus additional for sprinkling
2 cloves garlic, chopped
salt & pepper to taste

Preheat oven to 350 degrees. Drain & chop asparagus. Add to remaining ingredients and mix; pour into baking dish. Bake for 20 minutes until slightly brown & bubbly. Remove from oven and sprinkle with remaining Parmesan. Serve hot with lightly toasted bread rounds.

Turkey Bone Gumbo.

Just in time for Thanksgiving!........ Sara Roahen, author of the fantastic book on New Orleans food, "Gumbo Tales," was kind enough to share some recipes with her readers. I'm already planning on making this one the day after Thanksgiving!

From Sara:

Turkey Bone Gumbo

In 2007, I made my second-annual post-Thanksgiving turkey bone gumbo for my Wisconsin family. Only it was a week and a half before Thanksgiving, because that was when I could make it back home for the holidays, and we roasted a turkey just so that we would have a carcass with which to make a gumbo. That’s backwards—normally, in Louisiana, turkey bone gumbo is a receptacle for leftovers. But really, no one is ever fooled. The gumbo is always the bigger thrill. Try this recipe once, and Thanksgiving dinner will forever more be simply a means to an end, the end being gumbo.

Serves 8-10

For the stock:
1 turkey carcass
2 yellow onions, chopped
4 stalks celery, chopped
4 cloves garlic, peeled
4 springs thyme
2-4 bay leaves
1 Tablespoon black peppercorns
1 gallon water, or enough to cover carcass

For the gumbo:
1 cup vegetable oil
1 ¼ cups flour
1 ½ cups chopped yellow onion
1 cup chopped green pepper
1 cup chopped celery
1 teaspoon salt
1 teaspoon cayenne
1 pound andouille or smoked sausage, cut into ¼-inch cubes
3-4 bay leaves
6 cups turkey stock
Reserved turkey meat from making stock
2-3 cups chopped leftover turkey meat
freshly ground black pepper to taste
¼ cup chopped parsley
¼ cup chopped green onion tops
½ Tablespoon filé powder
2 Tablespoons fresh lemon juice

For the stock, cut or break the carcass into smaller pieces and place it in a large stock pot. Add all the other stock ingredients. Place the pot over high heat and bring water to a boil. Reduce the heat and simmer, uncovered, for about two hours. Skim off any foam that rises to the surface.

Drain the stock, reserving all liquid. Once the solids have cooled to a manageable temperature, pick through them and reserve any turkey meat that has fallen off the bones. See that no turkey meat remains on the carcass. Set the meat aside for the gumbo.

To begin the gumbo, heat the oil over medium-high heat in a large, heavy-bottomed pot. Whisk in flour and continue to stir constantly—either with a whisk or a wooden spoon—until roux turns a deep, dark chocolate brown (or another shade of your liking). This should take around 30 minutes. If you sense that your roux is in danger of burning, reduce the heat immediately and continue to stir.

Once your roux has reached the desired shade, carefully stir in onion, bell pepper, and celery, and continue to stir for about 5 minutes, until vegetables begin to wilt. Be prepared: when cold vegetables hit hot roux, they emit a cloud of steam and a loud hissing. Add salt, cayenne, and sausage, and continue to cook for about 5 minutes.

Add bay leaves and stock to the pot, and bring to a boil over high heat. Reduce heat to achieve a simmer, and cook uncovered for an hour, stirring occasionally to prevent burning. Skim off any fat that rises to the surface. Add all reserved turkey meat and continue to simmer, uncovered, for 2 hours. Add black pepper and taste; adjust seasoning. Thin out with more stock or water if necessary. Just before serving, add parsley, green onions, and lemon juice. In order to properly incorporate filé powder, mix it first with a few tablespoons of stock; stir to a smooth consistency and then add to the gumbo.

Serve gumbo with white rice, and potato salad if desired.

Sausage, Greens, & Beans Soup

Sausage, Greens, & Beans Soup

1 pound bulk, pork sausage
1 onion, chopped
1 garlic clove, minced
2 bags frozen turnip greens
1 (15-ounce) can black-eyed peas
1 (15-ounce) can great Northern beans, drained and rinsed
1 (15-ounce) can navy beans, drained and rinsed
1 (10-ounce) can diced tomatoes with green chilies
1 (14-ounce) can low-fatchicken broth
1 cup water

Combine the sausage, onion and garlic in a stockpot or large heavy saucepan and cook until the sausage is brown and cooked through. Drain well and return to the stockpot. Stir in turnip greens, undrained black-eyed peas, great Northern beans, navy beans, diced tomatoes with green chilies, chicken broth and water and bring to a simmer. Simmer for 15 minutes or until the soup is well-blended, stirring occasionally.

Alton's Poached Pears.

Alton's Poached Pears

1 (750-ml) bottle white wine, Riesling or Viognier
1 cup water
5 ounces vanilla sugar, approximately 3/4 cup
1 whole vanilla bean, split and scraped
4 firm Bartlett, Anjou or Bosc pears, peeled leaving the stem intact
Directions
Place the white wine, water, sugar and vanilla bean and pulp into a 4-quart saucepan over medium-high heat and bring to a boil.

Core the pears from the bottom. Decrease the heat to medium low and place the pears into the liquid, cover and cook for 30 minutes or until the pears are tender but not falling apart. Maintain a gentle simmer. Remove the pears to a serving dish, standing them upright, and place in the refrigerator.

Remove the vanilla bean from the saucepan, increase the heat to high and reduce the syrup to approximately 1 cup of liquid, approximately 20 to 25 minutes. Do not allow the syrup to turn brown. Place the syrup in a heatproof container and place in the refrigerator until cool, approximately 1 hour.

Remove the pears from the refrigerator, spoon the sauce over the pears and serve.

Alton's Creme Brulee.

Alton's Creme Brulee

1 quart heavy cream
1 vanilla bean, split and scraped
1 cup vanilla sugar, divided
6 large egg yolks
2 quarts hot water
Directions
Preheat the oven to 325 degrees F.

Place the cream, vanilla bean and its pulp into a medium saucepan set over medium-high heat and bring to a boil. Remove from the heat, cover and allow to sit for 15 minutes. Remove the vanilla bean and reserve for another use.

In a medium bowl, whisk together 1/2 cup sugar and the egg yolks until well blended and it just starts to lighten in color. Add the cream a little at a time, stirring continually. Pour the liquid into 6 (7 to 8-ounce) ramekins. Place the ramekins into a large cake pan or roasting pan. Pour enough hot water into the pan to come halfway up the sides of the ramekins. Bake just until the creme brulee is set, but still trembling in the center, approximately 40 to 45 minutes. Remove the ramekins from the roasting pan and refrigerate for at least 2 hours and up to 3 days.

Remove the creme brulee from the refrigerator for at least 30 minutes prior to browning the sugar on top. Divide the remaining 1/2 cup vanilla sugar equally among the 6 dishes and spread evenly on top. Using a torch, melt the sugar and form a crispy top. Allow the creme brulee to sit for at least 5 minutes before serving.

Alton's Vanilla Fruit Salad.

Yes, I know that I borrow shamelessly from Alton Brown, but what can I say...... I worship him.

Alton's Vanilla Fruit Salad

1/2 cup plain yogurt
1/4 cup mayonnaise
1 teaspoon lemon juice
1 teaspoon honey
1 teaspoon pure vanilla extract
1/4 teaspoon kosher salt
Freshly ground black pepper
1 Granny Smith apple, cored and diced
1 cup seedless grapes, halved
1 pear, peeled, cored and diced
10 to 12 medium size strawberries, halved
1 mango, peeled and diced
1 banana, sliced
1/3 cup chopped walnuts, toasted

In a small mixing bowl whisk together the yogurt, mayonnaise, lemon juice, honey, vanilla extract and salt. Season with pepper, to taste. Set aside.

Place all of the fruit and the nuts into a large mixing bowl and toss to combine. Add the dressing, toss and serve.

Tex-Mex Lasagna

This recipe is from the Fourth Edition of The Freezer Cooking Manual from 30 Day Gourmet. It freezes beautifully, and making six pans is not much more work than making one.

Ingredients:
3 cups Spaghetti Sauce
1 cup Water
15 oz Kidney beans: canned, drained
10 oz Frozen Corn (or one can whole kernel corn, drained)
1 envelope Chili or Taco seasoning mix
12 Lasagna noodles
2 cups Part Skim Ricotta Cheese
1 1/2 cups Shredded cheese, Monterey Jack or Cheddar

Assembly Directions:
Combine spaghetti sauce, water, beans, corn, and seasoning mix. Spread 1 cup of the combined sauce over the bottom of a 9 x 13 pan. Arrange 4 uncooked lasagna noodles over the sauce layer (3 lengthwise and one cross-wise). Cover the noodles with 1 cup of the combined sauce. Spread half of the ricotta over the sauce layer. Arrange another 4 pieces of the lasagna over the ricotta layer and top with one cup of combined sauce. Spread remaining ricotta over the top. Arrange the final 4 pieces of lasagna over the ricotta. Cover the casserole with all remaining combined sauce.

Freezing Directions:
Place the shredded cheese in a small plastic bag that can be taped or attached to the dish.
Wrap pan tightly with freezer paper, foil, or place in a 2-gallon bag. Seal, label, and freeze.

Serving Directions:
Thaw. Bake covered at 350 degrees for 45 minutes. Uncover lasagna, sprinkle the cheese on and bake uncovered for 15 minutes more.

Comments:
Lasagna will set up better and slice neater if it is allowed to sit for ten minutes before cutting.

Spicy Sausage and Cauliflower (and Broccoli) Soup

The November/December 2008 Cooking with Paula Deen is full of great-looking recipes. This is the first one we've tried, and the girls have said they like it almost as much as their favorite, Divine Potato Soup. This soup is super quick & easy to prepare, and we added broccoli since our whole family loves it.

Spicy Sausage and Cauliflower Soup
From Cooking with Paula Deen, Nov/Dec 2008

1 (16-ounce) package spicy pork sausage
2 tablespoons vegetable oil
1⁄2 cup all-purpose flour
2 (32-ounce) boxes chicken broth (I prefer Kitchen Basics brand.)
2 heads cauliflower, trimmed (we used a 1 lb bag of frozen florets)
(we also added a 1 lb bag of frozen broccoli florets)
1 cup half-and-half
Garnish: shredded sharp Cheddar cheese, sliced green onion

In a large Dutch oven, cook sausage over medium-high heat for 5 minutes, or until sausage is browned and crumbles. Remove sausage, and reserve drippings in pan. (Drippings should equal about 1⁄4 cup.) Reduce heat to medium; add vegetable oil. Add flour, and cook, whisking to remove any lumps, until light brown. Stir in chicken broth, whisking to remove any lumps. Add cauliflower, and simmer until tender and begins to fall apart. Stir in half-and-half.
To serve, top each bowl with desired amount of crumbled sausage. Garnish with Cheddar cheese and green onion, if desired. Serve immediately.

Makes 6 - 8 servings
Note: For a smoother soup, purée in a food processor before adding half-and-half.

Mexican Cornbread

The Press-Register published several recipes for casseroles recently. This is the first one we've tried.

This cornbread is a meal all by itself. Add a salad for your green veggies, and dinner is done.

Jane's Mexican Cornbread
Jeni Whitehurst, Fairhope

1 pound ground beef
1 medium onion, chopped
8 ounces sharp cheddar cheese, cubed or shredded
2 cups self rising white cornmeal
1 egg
cup oil
1 can whole kernel corn, un drained
1 cup buttermilk
Sliced jalapenos (optional) (We used a can of green chiles, instead, but it really needed two cans.)

Brown ground beef and onion until done. Turn off heat and melt cheese into mixture. Set meat mixture aside. In a large bowl, mix cornmeal, egg, oil and corn (and jalapenos, if using). Add buttermilk. Mixture should be runny. If not, add additional buttermilk.

Pour half of this mixture into a 9x13 casserole dish. Add the meat mixture, using a spoon, and spread it evenly over the cornmeal mixture. Top with the remaining cornmeal mixture. Bake at 370 degrees for approximately 35 minutes or until browned. Cooked casserole freezes well.

Widmer Beer & Cheese Soup.

I was looking online for a version of Swensen's amazing cheese soup, but did not immediately find one. However, I did see this one, and it looks quite good. I don't know Widmer beer, but they have a restaurant attached to the brewery, and this soup is served there.

Widmer Beer & Cheese Soup
Yield: 1 gallon

6 oz whole butter
1 small white onion, finely chopped
3 celery stalks, finely chopped
6 oz all-purpose flour
1 Bottle Widmer Blonde ale
1 quart plus 1 cup chicken or vegetable stock
1 1/2 lb. grated Tillamook extra sharp cheddar cheese (plus another cup for garnishing)
1 quart plus 1 cup half and half
1 tsp freshly ground black pepper
Salt to taste
chopped scallion or chives (for garnish)

Heat butter, onion, and celery in a large saucepot at medium heat until onions turn translucent.

Add flour and stir until completely blended. Set aside.

In a separate pot, bring beer and stock to a boil.

Bring celery, onion and butter back to medium heat. Using a fine wire whisk, slowly whisk in heated stock and beer until any lumps disappear. Turn to a low simmer then stir in cheese and half and half until smooth. Lower heat to simmer for about 20 minutes, stirring occasionally.

Add pepper then salt to taste, if needed. Garnish with more cheddar cheese and chopped scallions or chives.

Note: Here at the Gasthaus we strain the soup for a smoother texture, I recommend doing so.

{EDIT January 6, 2010 - It's cold here today, and I was thinking about the Swensen's soup again. I ran across this recipe that was recently posted on another site purporting to simulate the divine offering at Swensen's. I will have to try this immediately!}

CHEESE SOUP

4 Tbsp butter
3 stalks celery{minced of chopped}
4 green onions minced or chopped
2 cans chicken broth
12 to 16 slices cheese
1 (10 3/4 oz) can condensed cream of chicken soup
2 cans full of half and half/cream

Saute celery in butter then add green onion and saute more. Add broth, cheese and condensed soup and stir often so cheese won't stick. Add half and half last.

Galatoire's Bread Pudding.

From the world-famous Galatoire's on Bourbon Street.
Bread Pudding with Banana Sauce

There was a time when the dessert was often overlooked at Galatoire’s. Our patrons were prone to eat and drink heartily throughout the savory portions of their meals and seemed to regard our desserts as little more than adequate supports for celebratory candles.

This simple, elegant dish changed all that. Unlike most bread puddings, this one is light and airy, its texture resembling that of pain perdu, or “French toast."

If you do not have an oversized muffin pan, one-cup ramekins or baking dishes that have been well buttered may be used to cook the puddings.

11 large eggs
1 1/3 cups granulated sugar
1 quart while milk
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
Twenty-four 4-inch slices of French bread (baguette)
1 pound salted butter
1 pound light brown sugar
4 bananas
½ cup praline liqueur
Preheat the oven to 350˚ F.

In a large mixing bowl, combine the eggs, granulated sugar, milk, vanilla, and cinnamon and whisk until well blended. In a nonstick oversized muffin pan (for 2), place 2 slices of the bread into the bottom of each muffin cup. Pour the egg and milk mixture into each muffin cup. Allow the bread to absorb the mixture and repeat the process until the bread is saturated and the muffin cup is full (it might take 3 or 4 fillings to totally saturate the bread and fill the cup). Bake the pudding mixture for 35 minutes, or until the pudding has turned golden and set in the pan.

While the pudding is in the oven, melt the butter in a 2-quart saucepan over medium heat. Add the light brown sugar and whisk over the heat until smooth. Slice the bananas, stir them into the sauce, and add the praline liqueur. Reduce the heat to low to keep the sauce warm.

When the pudding is baked, remove from the oven and allow to sit for 15 minutes to cool. Invert the muffin pan to remove the puddings and expose the custard. Place each on the center of a plate and ladle the sauce onto the pudding. Serve immediately.

Serves 12

Arnaud's Caramel Cup Custard.

This is from the world-famous Arnaud's in New Orleans.

Caramel Cup Custard
serves 6

Simplicity and elegance are underscored in this deceptively modest dessert. It comes to table molded as the cup shape in which it is baked, then overturned on a saucer for presentation. The silky smoothness of the custard is a revelation. It has long been a standard at Arnaud’s and would be impossible to remove from the menu.

1/2 cup granulated sugar, for the caramel
1 tablespoon water
3 large eggs
1/4 cup granulated sugar
2 cups whole milk, scalded
1/2 teaspoon best quality pure vanilla extract

Preheat oven to 275°.

In a small, heavy skillet over low heat, stir the 1/2 cup sugar and 1 tablespoon water until the sugar melts, is free of lumps and turns a light caramel color.

Divide the caramel among six 4 ounce custard cups and let stand until cooled.

Beat the eggs with the 1/4 cup sugar and add the scalded milk slowly, while stirring. Add the vanilla and strain carefully into the prepared cups, to avoid disturbing the caramel.

Place cups in a pan of hot water. The water should come almost to the top of the cups. Cover with foil. Bake slowly for 1-1/2 to 1-3/4 hours, or until a knife inserted in the center comes out clean.

Remove from the water and cool to room temperature. Chill until
serving time.

To serve, run a knife around the edge of the custard and invert the cup onto a small plate.

Recipes from Tom Fitzmorris.

Thanks to the amazing book about New Orleans food tradtions, Gumbo Tales, I have also discovered Tom Fitzmorris' daily food column. Tom is a New Orleans native and long-time food critic & commentator in the city. In addition, his site has a treasure-trove of recipes. I'm adding a direct link to the recipes in the sidebar, but please consider adding the daily column to your bookmarks! Also, be sure to take a look at his list of the top 100 dishes in New Orleans!

Natchitoches Meat Pies.

Last week, I happened upon a copy of the cookbook "Cane River Cuisine" in a local antique shop. It was produced by the Service League of Natchitoches, Louisiana back in 1974. My copy was from the fifth printing in 1983. It is seemingly out of print now, but much sought after. I found it for sale on Amazon & Ebay for around $80. I felt much better about the $10 that I paid. Natchitoches is famous for "meat pies," and although I have not had the pleasure of having one, I've heard a lot about them. They even have a Meat Pie Festival, which is going on THIS WEEKEND! I wish that I had known sooner....... Anyway, the official recipe of the festival is from this cookbook. Here's another blogger's take on the matter, complete with a photo.

Natchitoches Meat Pies

Meat Pie Filling

1 teaspoon shortening
1 pound ground beef
1 pound ground pork meat
1 bunch green onions, chopped
1 pod garlic, minced
1 bell pepper, chopped
1 medium onion, chopped
Salt, black pepper and red pepper, to taste
1 tablespoon flour

Meat Pie Crust

1 quart plain flour
2 teaspoons salt
1 teaspoon baking powder
2 eggs
1/2 cup shortening + 1 T
1 cup milk


Melt shortening in heavy pot. Add meat. Cook until pink is gone. Add vegetables and season to taste. (Season well, as meat will lose seasoning during frying.) When meat is completely done and vegetables glazed, remove from heat and drain excess liquid. Stir in 1 tablespoon flour.

Sift dry ingredients together. Cut in shortening. Beat egg and add to milk. Work gradually into dry ingredients until proper
consistency to roll. Break into small pieces and roll very thin. Cut into rounds using a saucer as a guide.

To assemble:

Place a large tablespoon of prepared meat along edge and halfway in the center of round dough. Fold the other half over, making edges meet and seal with water. Form edges with fork. Drop in deep fat and cook until golden brown. Drain and serve hot. Makes approximately 18.

Mrs.
L.J. Melder

Chocolate Chip Cheese Ball.

Lorraine ran across this sweet version of the standard cream cheese ball, and hopes to try it during the holidays.

Chocolate Chip Cheese Ball

Cheese & Onion Souffle.

Cheese & Onion Souffle

24 ounces cream cheese
10 ounces frozen chopped onion
1/2 cup mayo
2 cups parmesan cheese

Mix all together, place in dish, and bake at 425 until brown and bubbly. Serve with chips and crackers.

Pasta Jambalaya.

This was another recipe from the hospital Cajun Cookoff.

Pasta Jambalaya (aka: Pastalaya)

Multiply this recipe X3 for tailgating/ large gatherings, cook in a large gumbo pot over butane burner and stir with boat oar

1 lb #3 spaghetti
1 ½ lbs chicken thighs
½ lb pork tenderloin
½ lb sausage

1 ½ onion
1/3 bunch of celery
1 medium bell pepper
2 bunches green onions
3 ½ cloves garlic
¾ quart chicken broth
1/8 cup Worcestershire sauce
½ Tbs kitchen bouquet
1/8 tsp sage
1/8 tsp thyme
½ Tbs black pepper
1/8 tsp red pepper
½ Tbs salt
1/8 tsp tobasco sauce
4 oz. tomato paste
½ can Rotel tomatoes
½ Tbs Italian seasoning
½ Tbs basil
½ Tbs sugar

Cube and brown all meats. Add celery and bell pepper to meat and sauté until wilted. Add rest of ingredients (except green onions) and bring to a low boil for 15 minutes. Break spaghetti in half and add to pot. Do not open lid for 20 minutes. Turn off heat and let sit for 10 minutes. Add green onions.

Candied Bacon Ice Cream.

Tonight on an episode of Bizarre Foods, Andrew was in Paris. While there, he met up with David Lebovitz, a very well known American pastry chef who now lives in Paris. We knew who he was immediately, because I have two of his amazing cookbooks - Ripe for Dessert & The Perfect Scoop.

David made his Candied Bacon Ice Cream for Andrew. My wife seemed intrigued. I've made candied bacon, and it is really good. I just don't know that I want it in ice cream. I checked The Perfect Scoop to see if the recipe was included there, but it is not. However, it is online, and with great photos & step-by-step instructions. If any of you try, PLEASE let me know.

David also has a wonderful collection of recipes on his site, which I direct you to here. I am also adding the link in the sidebar for future reference.

Chicken Spaghetti.

I've never been a big fan of chicken spaghetti. However, the rest of my family loves it. Lately, I've tried three or four recipes, and while they were all good, and were consumed by the rest of the household, I was not blown away. A couple of days ago, Lorraine made her Aunt Suzanne's recipe. It is fantastic! I really enjoyed it. I hope that you do as well. The only thing that I changed was the addition of a small jar of pimentos. I also make it easier on myself, and instead of cooking chicken, I usually just buy a rotisserie chicken at Wal-Mart or the closest grocery and just de-bone it. It's fast, cheap, easy, and tasty.

Chicken Spaghetti
aka Chicken Rotel

4 chicken breasts, poached & chopped (or 1 rotisserie chicken, de-boned and chopped)
12-16 ounces thin spaghetti
1 pound Velveeta, cubed
1 stick butter
2 onions, chopped fine
1 bag frozen green peas
1 can Rotel
1 medium jar diced pimentos
1-2 cups shredded cheddar

Cook spaghetti according to package instruction (cooking in chicken broth adds flavor) until done. In a skillet, melt butter, then add onion and saute for several minutes. Add peas, Rotel, & pimentos and cook on low for several minutes. Add Velveeta and let melt into a sauce. Mix all together and bake at 350 for about 30 minutes, or until bubbly. Top with shredded cheddar. (Add some chicken stock if it needs some extra liquid.)

This recipe is easily doubled, and it freezes well. Cook once, eat at least twice!

Garlic Cheese Grits Casserole.

Garlic Cheese Grits Casserole

4 cups water
1 cup quick grits
1 tsp salt
5 slices American cheese
1 tsp minced garlic
1 cup milk
2 eggs

Preheat oven to 350 degrees. Cook grits as directed on package. Then stir in the cheese and garlic and let the cheese melt. Separately, combine the milk and eggs, and then stir into the grits mixture. Pour mixture into a baking pan and cook for 40 - 50 minutes or until browned.

New Orleans Style Grits and Grillades.

Thomas Hospital hosts a "Cajun Cookoff" each year where the various departments form cooking teams who prepare a Cajun dish. These dishes are then judged, and then sold as a fundraiser for charity. This year's cook-off was a few days ago, and this recipe was requested by many people.

New Orleans Style Grits and Grillades

The term “grillades” comes from the French word for “grill,” but the dish itself is pure New Orleans. It seems to have originated from the farms where pigs were slaughtered and tiny slivers of the pork were then “grilled” in cast iron skillets, seasoned and served to workers throughout the day. It is used for breakfast or supper in all rungs of the social ladder.

3 lbs. pork tenderloin, cut into bite-size cubes or strips
1 cup flour
2 tsp. black pepper
2 tsp. salt
1 cup butter
4 TBSP olive oil
1 cup diced onion
1 cup green pepper, diced
2 cloves garlic, pressed
1 14 oz. can petite diced tomatoes
4 TBSP fresh parsley, snipped
1 tsp. ground thyme
1 cup dry red wine
1 13 oz. can beef broth
2 tsp Luzianne Cajun Seasoning

Put the flour, salt and pepper in a large plastic Ziploc bag. Add the pork, all at once, and shake to coat. Melt the butter in a large, non-stick skillet. Add the oil and heat. Add the meat, half at a time and brown on all sides. Remove from skillet and set aside.

Reduce the heat and add the onion and bell pepper to the same skillet and sauté until tender.
Add the garlic and sauté briefly. Add remaining ingredients and stir well. Return the pork to the skillet and stir. Simmer, uncovered, over a low heat for 1.5 hours, stirring occasionally.

Serve over Southern Cheese Grits Casserole.

Bananas Foster Ice Cream Pastry.

Bananas Foster Ice Cream Pastry

1/2 cup chopped pecans
1/2 (17.3-oz.) package frozen puff pastry sheets, thawed*
Parchment paper
1/4 cup butter
1/2 cup firmly packed brown sugar
1 TBSP orange juice
1 tsp vanilla extract
1/2 tsp ground cinnamon
Pinch of salt
4 bananas, cut into 1/3-inch-thick slices
Vanilla ice cream

1. Preheat oven to 350°. Bake pecans in a single layer in a shallow pan 8 to 10 minutes or until toasted and fragrant, stirring after 5 minutes. Remove from oven, and increase oven temperature to 400°.

2. Unfold 1 puff pastry sheet on a lightly floured surface. Roll into a 10-inch square, carefully smoothing creases. Cut into 4 (4- to 5-inch) circles using a cutter. Place on a parchment paper-lined baking sheet.

3. Bake at 400° for 10 to 15 minutes or until golden brown and puffed.

4. Heat butter and sugar in large nonstick skillet over low heat 2 minutes or until sugar is melted. Add orange juice, next 3 ingredients, and 1 Tbsp. water to skillet. Cook, whisking constantly, 2 minutes or until mixture is blended and smooth. Add bananas, and cook 1 minute.

5. Arrange pastry rounds on serving plates. Top each with about 1/2 cup banana mixture and 1/2 cup ice cream. Drizzle with any remaining sauce. Sprinkle with toasted pecans, and serve immediately.

*Frozen puff pastry shells may be substituted for frozen puff pastry sheets.

Onion Pie.

Onion Pie

5 large yellow onions, chopped
salt & pepper to taste
3/4 stick butter
1 package crackers, crushed
10 slices thin bacon
3/4 pound Swiss cheese
3 eggs
1 cup sour cream
paprika

Slice onions, then add salt & pepper, and saute in butter until tender. Cover bottom of casserole dish with cracker crumbs. Broil bacon until crispy. When onions are very tender, place on top of cracker crumbs along with the butter they were sauteed in. Crumble bacon on top. Cover with shredded Swiss. Beat the eggs well, then add sour cream and blend well. Pour over the cheese. Sprinkle top with paprika. Cover dish with foil and bake at 350 for about 35 minutes, or until set.

Tennessee Bean, Sausage, & Mixed Greens Soup.

One more from James Villas for today.

Tennessee Bean, Sausage, & Mixed Greens Soup

Tennessee Shrimp & Grits.

This one is from James Villas' masterpiece, The Glory of Southern Cooking. I'm linking to it on another site, because I like the way that it is laid out there.

Tennessee Shrimp & Grits

The Quintessential Southern Fried Chicken.

As I have mentioned before, I have all of James Villas' books. I think that there are currently 15 of them. He is an amazing food writer, and has won numerous awards in the culinary world. As a clean freak, I almost never fry. There is just no way to prevent a huge mess in the kitchen with the flour batter and cooking oil. But my mother always did a very good job frying chicken, and one of these days, I'm going to take my electric skillet, run an extension cord outside, and fry all day long.

The Quintessential Southern Fried Chicken
From Between Bites by James Villas (John Wiley & Sons, Inc. 2002)

1 (3 ½ pound) chicken
3 teaspoons salt
Freshly ground black pepper, to taste
3 cups buttermilk
Juice of ½ a lemon
3 cups (1 ½ pounds) shortening
1 ½ cups flour
¼ cup lard
Method:

Divide chicken into 8 pieces. Rinse under cold water and pat dry with paper towels. Season with 1 teaspoon of salt plus pepper. Combine buttermilk with lemon juice in large bowl. Add chicken to bowl, cover, and refrigerate at least 2 hours, and up to overnight.

Remove chicken from refrigerator and bring to room temperature. Melt shortening in large heavy skillet. Make sure shortening is ½ inch deep, if necessary, add more shortening to pan. Combine flour, remaining salt, and more pepper in heavy brown shopping bag. Remove dark meat pieces of chicken from buttermilk. Let excess buttermilk drain from each piece, before placing it in bag. Shake bag vigorously to coat. Add lard to skillet and when small bubbles appear on surface, reduce heat slightly. Remove chicken pieces from bag one by one, shaking off excess flour, and using tongs, lower gently into hot fat.

Arrange pieces in skillet for even cooking. Reduce heat to medium, and cook 11-17 minutes. Reduce heat slightly, turn with tongs, and fry 11-17 minutes longer. Quickly repeat all steps with white pieces, adjusting heat as needed, frying 2 minutes less than needed for dark pieces.

Drain chicken at least 5 minutes, then transfer to serving platter without reheating. Serve hot, or at room temperature.

Creamy Pasta & Chickpeas

Creamy Pasta & Chickpeas
from Family Circle magazine, Oct.1.08

The carnivores at our house like to add steak or shrimp to this easy meal.

Makes: 6 servings Cook: 18 minutes Prep: 10 minutes

Ingredients

1 pound asparagus, cut into 1-inch pieces
1 red pepper, chopped
1/2 teaspoon each salt and black pepper
8 ounces fiber-enriched penne pasta (such as Barilla Plus)
1 can (15.5 ounces) chickpeas, drained and rinsed
1 package (4.4 ounces) light, spreadable herb cheese (such as Boursin)
Pinch nutmeg

Directions
1. Generously coat a medium-size nonstick saucepan with nonstick cooking spray; heat over medium-high heat. Add asparagus, red pepper and 1/4 teaspoon each salt and pepper to pot. Cook, stirring, for 6 minutes. Remove and keep warm.
2. Cook penne in boiling salted water for 12 minutes. Drain; reserving 1 cup pasta water.
3. Return pasta to pot. Over medium heat, stir in asparagus mixture, remaining 1/4 teaspoon each salt and pepper, chickpeas, cheese and nutmeg, adding reserved pasta water as needed to thin sauce. Serve immediately.

White Bean Stew & Greens

White Bean Stew & Greens
from Family Circle magazine, Oct.1.08

We had never eaten kale before making this, but we will be having it more often now!

Makes: 4 servings Cook: 17 minutes Prep: 10 minutes

Ingredients
4 slices bacon, cut crosswise into 1/2-inch pieces
1 small onion, chopped
2 cans (15.5 ounces each) cannellini beans, drained and rinsed
1 teaspoon chopped fresh rosemary
1 cup low-sodium chicken broth
1 bunch kale, rinsed, trimmed and cut into 1-inch pieces (about 7 cups)
1/8 teaspoon each salt and black pepper

Directions
1. Cook bacon in a Dutch oven over medium heat for 6 minutes or until crisp; remove with a slotted spoon and set aside.
2. Add onion to pot and cook for 5 minutes or until softened. Stir in beans and rosemary and cook 1 minute. Add broth to pot; bring to simmer.
3. Stir kale into beans in pot and cover; cook 5 minutes. Remove cover and stir kale until wilted. Stir in reserved bacon, salt and pepper. Serve immediately.

Shrimp Locksley.

This is a signature sauce by a local caterer. It is fabulous over pasta, grilled veggies, or just about anything.

Shrimp Locksley

Using a large sauté pan or small stock pot heat about ½ cup of olive oil.
Add 2 cups chopped celery, 2 cups diced onions, and 2 cups diced bell peppers.
Add 1 cup melted butter and cook veggies about 3 minutes.
Add 2 cups sliced mushrooms and 2 or 3 lbs. of peeled shrimp.
Add garlic, season salt, pepper, hot sauce, Worcestershire sauce and Cajun seasoning to taste.
Cook until shrimp are done.
Add 2 cups heavy cream and stir often.
Bring to a boil and add a mixture of cornstarch and water to achieve desired thickness.

Garbanzo Bean Chocolate Cake

Garbanzo Bean Chocolate Cake

*Note: the whole family loved this cake - even the ones who knew what was in it! It is rich, dense, & creamy.

from Peggy's kitchen at Mothering magazine

Ingredients:
1 1/2 cups semisweet chocolate chips (try gluten-free)
1 can of garbanzo beans, rinsed and drained
4 eggs
3/4 cup white sugar
1/2 teaspoon baking powder
1 tablespoon confectioners' sugar for dusting

Preheat oven to 350°F

Grease and flour one 9-inch round cake pan. Melt the chocolate chips either in a double broiler or in a microwave, being sure to stir every 20 seconds to avoid burning.

Combine the beans and eggs in either a food processor or a blender, and blend until smooth. Add the sugar and baking powder and blend. Finally, add the melted chocolate, and once again, blend until smooth. Pour the batter into the cake pan.

Bake for 40 minutes or until a fork or toothpick inserted into the center of the cake comes out clean. Place cake (still in pan) on a wire rack to cool for 10 to 15 minutes. Invert cake onto a serving plate. Dust with confectioners' sugar just before serving. Berries are an excellent option to add sweetness and color.

Alton's Tres Leche Cake.

Alton is my food hero, so I hope that no one tires of his recipes showing up here.

I tried to make a Tres Leche cake last year, and it was an abysmal failure. The recipe that I used was from Southern Living, but I just have to believe that I failed to add something somewhere along the way. I mean, it was inedible. But, I saw Alton make this one on Good Eats tonight, so I'll have to use this one and try again sometime.

Tres Leche Cake
Recipe courtesy Alton Brown, 2007
Episode: Milk Made

For the cake:

Vegetable oil
6 3/4 ounces cake flour, plus extra for pan
1 teaspoon baking powder
1/2 teaspoon kosher salt
4 ounces unsalted butter, room temperature
8 ounces sugar
5 whole eggs
1 1/2 teaspoons vanilla extract

For the glaze:

1 (12-ounce) can evaporated milk
1 (14-ounce) can sweetened condensed milk
1 cup half-and-half

For the topping:

2 cups heavy cream
8 ounces sugar
1 teaspoon vanilla extract

For the cake:

Preheat the oven to 350 degrees F. Lightly oil and flour a 13 by 9-inch metal pan and set aside.
Whisk together the cake flour, baking powder and salt in a medium mixing bowl and set aside.

Place the butter into the bowl of a stand mixer. Using the paddle attachment, beat on medium speed until fluffy, approximately 1 minute. Decrease the speed to low and with the mixer still running, gradually add the sugar over 1 minute. Stop to scrape down the sides of the bowl, if necessary. Add the eggs, 1 at a time, and mix to thoroughly combine. Add the vanilla extract and mix to combine. Add the flour mixture to the batter in 3 batches and mix just until combined. Transfer the batter to the prepared pan and spread evenly. This will appear to be a very small amount of batter. Bake on the middle rack of the oven for 20 to 25 minutes or until the cake is lightly golden and reaches an internal temperature of 200 degrees F.

Remove the cake pan to a cooling rack and allow to cool for 30 minutes. Poke the top of the cake all over with a skewer or fork. Allow the cake to cool completely and then prepare the glaze.

For the glaze:
Whisk together the evaporated milk, sweetened condensed milk and the half-and-half in a 1-quart measuring cup. Once combined, pour the glaze over the cake. Refrigerate the cake overnight.

Topping:
Place the heavy cream, sugar and vanilla into the bowl of a stand mixer. Using the whisk attachment, whisk together on low until stiff peaks are formed. Change to medium speed and whisk until thick. Spread the topping over the cake and allow to chill in the refrigerator until ready to serve.

Scotty's Chicken Enchiladas.

Our dear friend, Scotty, used to make these before she abandoned meat. They are divine!

Chicken Enchiladas

2 chicken breasts - bite sized pieces
1/2 med onion finely chopped
2 cloves garlic pressed
1/2 cup rice - cook per directions on bag
1/2 bag frozen white shoepeg corn
1 tsp ground cumin
salt and pepper to taste
1 can chopped green chilies
2 cups shredded cheese- 1/2 mozzarella and 1/2 med or sharp cheddar cheese
14-16 corn tortillas ( or flour tortillas)

Saute onion in oil. Add chicken, cumin, garlic, salt, and pepper. Saute until done (be careful not to over cook).Turn heat off. Add corn and cooked rice, and green chilies. In separate pan on high, heat a small amount of oil and heat tortillas one at a time. Flip over several times. Will puff up slightly when nice and hot. Place a spoonful or so of filling and small amount cheese to tortilla, role and place in baking dish. I am able to fit 14-16 in large baking dish. Make sauce and pour over tortillas, add cheese to top. Bake at 350 until bubbly around the edges, about 40 min.

Red Chile Sauce

3 Tbs. flour
4 Tbs. chile powder
1 clove garlic
1/8 tsp oregano
2 1/2 cups warm water
2 Tbs. cooking oil
1 1/2 tsp salt

Brown flour in cooking oil. Blend in chile powder. slowly add water and stir until lumps are gone. Add garlic, salt, and oregano. Simmer on med heat for 15 min, stirring to prevent scorching. If desired, add about 1/2 pound of browned ground beef to the sauce.

Brooklyn Blackout Cake.

Brooklyn Blackout Cake

8 tablespoons (1 stick) butter, softened at room temperature
1/4 cup vegetable shortening
2 cups sugar
3 eggs
2 teaspoons pure vanilla extract
3/4 cup unsweetened cocoa powder
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 1/4 cups cake flour
1 cup whole, 2 percent fat, or 1 percent fat milk
Custard, recipe follows

Custard:
3 cups water
2 1/2 cups sugar
1 tablespoon corn syrup
1 1/2 cups unsweetened cocoa powder
Scant 2/3 cup cornstarch
6 tablespoons (3/4 stick) unsalted butter, cut into pieces
1/2 teaspoon pure vanilla extract

Preheat the oven to 375 degrees.
Butter and flour 2 (9-inch) cake pans. Cut 2 circles of parchment paper or waxed paper to fit the bottoms of the pans, then press them in. In a mixer fitted with a whisk attachment (or using a hand mixer), cream the butter and shortening together. Add the sugar and mix until light and fluffy. One by one, add the eggs, mixing after each addition. With the mixer running at low speed, add the vanilla, cocoa, baking powder, baking soda, and salt and mix. With the mixer still running at low speed, add about 1/3 of the cake flour, then about 1/3 of the milk, and mix. Repeat with the remaining cake flour and milk and mix. Pour into the prepared pans and bake until dry and springy to the touch and a tester inserted into the center comes out clean (a few crumbs are okay), 30 to 35 minutes. Let cool in the pan for 15 minutes, then turn out onto wire racks and let cool completely, to room temperature. Using a long serrated knife, cut the cake layers in half horizontally. Reserving 3 halves for the cake, put the remaining half in a food processor, breaking it up with your hands. Pulse into fine crumbs.

Custard: Pour 2 1/2 cups of the water, the sugar, corn syrup and cocoa powder into a large non-reactive saucepan and bring to a boil over medium-high heat, whisking occasionally. Meanwhile, in a small bowl, whisk the remaining 1/2 cup of water and the cornstarch. Whisk into the cocoa mixture in the saucepan and return the mixture to a boil, whisking constantly. Cook, whisking constantly, until very thick, 3 to 4 minutes. Remove from the heat and stir in the butter and vanilla. Pour into a bowl. Cover with plastic wrap, lightly pressing the plastic against the surface to prevent a skin from forming. Chill until firm, about 45 minutes.

To finish the cake, place a cake layer on a cake plate or serving platter (reserving the most even layer for the top) and spread with cooled custard. Top with another layer of cake, then custard, then the final layer of cake. Cover the top and sides of the cake with the remaining custard. Coat the cake with the cake crumbs. Chill until ready to serve, at least 2 hours. Serve the same day.

Spoon Cornbread.

I've had this recipe for ages, but have only made it once. After having a craving for it today, I dug the recipe out and there is a pan currently cooking. This is ridiculously easy, and very good!

Spoon Cornbread

1 box Jiffy cornbread mix
8 oz. Sour cream
2 eggs
1 can cream corn
1 can whole kernel corn, undrained
1 stick butter, melted

Mix together, bake for 45-50 minutes at 375 in 8 by 10 pan.

Strip Steak with Pepper Cream Sauce.

Strip Steak with Pepper Cream Sauce
Recipe courtesy Alton Brown 2004

4 (6 to 8-ounce) strip steaks, 3/4 to 1-inch thick
Kosher salt
2 teaspoons black peppercorns, coarsely crushed
2 tablespoons clarified, unsalted butter
3/4 cup beef stock or broth
3 tablespoons cognac
3/4 cup heavy cream
1 tablespoon green peppercorns in brine, drained and slightly crushed

Preheat oven to 200 degrees F.

Sprinkle steaks with kosher salt and crushed black pepper. Heat butter in a 12-inch, heavy bottomed saute pan over medium heat. Once butter is hot, add steaks and cook until browned on both sides, about 2 minutes per side for medium-rare and 3 minutes per side for medium. Remove steaks from pan and place on a rack set on a sheet pan; place in oven to keep warm.

Add the stock to the saute pan and whisk until the crispy bits release from bottom of pan. Allow the liquid to reduce for 3 to 4 minutes over medium-high heat. Add cognac, heavy cream, and green peppercorns to the pan. Increase heat to high and cook, whisking continually, until sauce thickens slightly, just enough to coat the back of a spoon; this will take 5 to 7 minutes.

Season the sauce, to taste, with kosher salt. Place steaks on plates, top with sauce, and serve immediately.

Lemon & Herb Chicken Log.

Lemon & Herb Chicken Log

2 cups finely chopped pecans
1/4 cup butter, melted
1 & 1/2 tsp seasoned salt, divided
1 eight-ounce package cream cheese, softened
2 ounces goat cheese, softened
2 five-ounce cans chicken breast in water, drained
1 cup shredded white cheddar cheese
1/4 cup chopped fresh tarragon
1/4 cup chopped fresh chives
2 TBSP minced shallot
2 TBSP Worcestershire sauce
2 TBSP lemon zest
Assorted crackers

Preheat oven to 350. In a large bowl, combine pecans, butter, & 1 tsp seasoned salt. Place on a baking sheet. Bake for 10 minutes. Set aside.

In a medium bowl, combine cream cheese & goat cheese. Beat at medium speed with an electric mixer until creamy. Add chicken, cheese, tarragon, chives, shallot, Worcestershire, zest, & remaining seasoned salt, stirring to combine. Cover, and refrigerate for four hours, or until firm.

Form mixture into 2 eight-inch logs. Coat each log with pecan mixture. Cover, and refrigerate for 2 hours, or until firm. Serve with assorted crackers.

(This can be made a day ahead so that the flavors have time to develop.)

Mushroom & Artichoke Cheesecake.

I've never made a savory cheesecake, but this one is going to be sampled soon. I hate mushrooms, but my wife will LOVE it.

Mushroom & Artichoke Cheesecake

1 & 3/4 cups bread crumbs
1 cup grated Parmesan cheese
2 TBSP lemon zest, divided
6 TBSP butter, melted
1 TBSP olive oil
1 onion, chopped
1 red bell pepper, chopped
2 cloves garlic, minced
2 four ounce packages gourmet blend mushrooms, chopped
1 fourteen ounce can artichoke hearts, drained & chopped
3 eight-ounce packages cream cheese, softened
4 large eggs
1 cup shredded Gouda cheese
2 TBSP fresh lemon juice
1 tsp salt
1 tsp black pepper
Assorted crackers

Preheat oven to 350.

In a medium bowl, combine bread crumbs, Parmesan, & 1 TBSP lemon zest. Add melted butter, stirring to combine. Press mixture into bottom and 1 inch up the sides of a 9-inch springform pan. Set aside.

In a large skillet, heat olive oil over medium-high heat. Add onion, bell pepper, garlic, & mushrooms. Cook, stirring frequently, for 6 to 8 minutes, or until all veggies are tender and all liquid is absorbed. Stir in artichoke hearts. Set aside.

In a large bowl, beat cream cheese at medium speed with an electric mixer until creamy. Add eggs one at a time, beating well after each addition. Beat in Gouda, lemon juice, salt, pepper, & remaining 1 TBSP lemon zest. Stir in veggie mixture. Spoon mixture into prepared crust; bake for 1 hour. Let cool completely. Serve at room temperature with assorted crackers.

(This can be made ahead & frozen. Allow to that to room temp before serving.)

Fried Okra Salad.

So, I was going through some old issues of Paula Deen's magazine, tearing out the things that I might use sometime. And I came upon this one. It looks quite yummy!

Fried Okra Salad

1.5 pounds breaded frozen okra (or homemade fried okra)
oil for frying
2 large tomatoes, seeded & chopped
1/2 green bell pepper, diced
1 bunch green onions, diced
6 slices bacon, cooked & crumbled
1/2 cup vegetable oil
1/4 cup sugar
1/4 cup distilled white vinegar

Fry okra and drain on paper towels. In a medium bowl, combine okra, tomatoes, bell pepper, green onions, & bacon. In a small saucepan, combine oil, sugar, & vinegar. Cook over medium heat, stirring frequently until sugar dissolves. Pour over okra mixture, tossing gently to coat. Serve immediately.

Alton's Dry Rub.

While the recipe below uses standard tablespoon & teaspoon measurements, the recipe only requires the use of "parts." Any measuring device will do, as long as you maintain the proper ratio: 8:3:1:1. Eight parts light brown sugar, 3 parts kosher salt, 1 part chili powder, and 1 part of your choosing. Alton uses several ingredients to achieve a 1-part measurement.

Alton's Dry Rub

Dry Rub
Recipe courtesy Alton Brown

8 tablespoons light brown sugar, tightly packed
3 tablespoons kosher salt
1 tablespoon chili powder
1/2 teaspoon ground black pepper
1/2 teaspoon cayenne pepper
1/2 teaspoon jalapeno seasoning
1/2 teaspoon Old Bay Seasoning
1/2 teaspoon rubbed thyme
1/2 teaspoon onion powder

Alton's Hollandaise.

Hollandaise
Recipe courtesy Alton Brown, 2004

3 egg yolks
1 teapsoon water
1/4 teaspoon sugar
12 tablespoons (1 1/2 sticks) unsalted butter, chilled and cut into small pieces
1/2 teaspoon kosher salt
2 teaspoons freshly squeezed lemon juice
1/8 teaspoon cayenne pepper

Pour 1-inch of water into a large saucepan; over medium heat, bring to a simmer. Once simmering, reduce the heat to low.
Place egg yolks and 1 teaspoon water in a medium mixing bowl and whisk until mixture lightens in color, approximately 1 to 2 minutes. Add the sugar and whisk for another 30 seconds.

Place the mixture over the simmering water and whisk constantly for 3 to 5 minutes, or until there is a clear line that is drawn in the mixture when you pull your whisk through, or the mixture coats the back of a spoon.

Remove the bowl from over the pan and gradually add the butter, 1 piece at a time, and whisk until all of the butter is incorporated. Place the bowl back over the simmering water occasionally so that it will be warm enough the melt the butter. Add the salt, lemon juice, and cayenne pepper. Serve immediately or hold in a thermos to keep warm.

Barbe-Cups.

One of my favorite cookbooks is "Festival," a production of the Humphreys Academy patrons in Belzoni, MS. The title pays homage to the world-famous Catfish Festival held in Belzoni each April. I have had the privilege of attending several of the festivals, and had a great time. I received the cookbook as a wedding gift from Shannon and her grandmother, Nannie, who I adored.

One of the recipes that I turn to time and again is Barbe-cups. They are fast, ridiculously simple, and delicious. They are comfort food. Serve them with some steamed broccoli or some butter beans, and you have a complete meal in about 30 minutes.

Barbe-Cups

1 pound ground beef or sausage
1 TBSP minced onion, or about 1/2 of a fresh onion, chopped
3 TBSP (or more) BBQ sauce
2 TBSP ketchup
3 TBSP brown sugar
2 cans Hungry Jack flaky biscuits (10-count)
shredded Cheddar

Brown the meat and drain. Add onion, BBQ, ketchup, and brown sugar. Mix well. Flatten biscuits with your fingers until they roughly double in diameter. Grease muffin tins and press biscuits into each section to cover the bottom & sides. Sprinkle cheddar in the bottom, then spoon in meat mixture. Add a little extra cheese on top. Bake at 375 for 12-15 minutes.

Pete's Carrot Soup.

Panini Pete's is another extremely popular place to eat here in Fairhope. It was also recently featured on the Food Network. You can watch the segment on the restaurant site. There is an excellent article on him in Mobile Bay Monthly. I have yet to try his carrot soup, but I know that when it is on the menu, people flock there to get some before it is gone. I am a little surprised that he shared the recipe. There are a few more recipes in the article.

Carrot Soup

1 stick butter
1 medium onion, finely diced
5 pounds carrots, peeled & sliced
1 cup orzo
5 sprigs fresh parsley, tied in a bundle
1 & 1/2 gallons vegetable stock, at room temperature
2 cups heavy cream
salt & pepper, to taste
Cardamom, to taste (approximately 1 TBSP. freshly roasted & ground)

Melt butter in a stockpot over high heat. Saute onion until translucent. Add carrots & saute until soft and the liquid becomes orange, about 15 minutes. Add orzo and stir to coat. Add stock and parsley. Bring to a boil, then reduce to a simmer. Simmer & stir until orzo is done and carrots are very tender, about 40 minutes. Remove parsley bundle and puree soup until smooth. You may adjust the consistency with up to a half gallon of additional stock. Add heavy cream, salt, pepper, & cardamom.

Optional garnish: combine 1 cup plain yogurt, 1 cup sour cream, 1-2 TBSP cardamom, salt & pepper to taste.

If making soup ahead of time, place pot into an ice bath until cool. Refrigerate until heady to reheat. Make two gallon.

Red Beans & Rice.

This is from Guy's Gumbo Shack, a local institution here in Fairhope, AL. It was recently featured on the Food Network's "Diners, Drive-ins, & Dives."

Red Beans and Rice
Recipe courtesy Guy at Guy's Gumbo Shack in Fairhope, AL

2 tablespoons butter
2 cups diced green pepper
2 cups chopped onion
1 tablespoon chopped garlic
1 tablespoon salt
2 tablespoons oregano
2 tablespoons black pepper
2 tablespoons sugar
2 tablespoons dried basil
1 tablespoon dried thyme
2 bay leaves
1/4 cup red wine vinegar
1 to 2 pounds smoked sausage (we use Conecuh Sausage)
6 (14-ounce) cans dark red kidney beans
Cooked white rice, for serving

In a large saucepan, melt butter. Add all ingredients except beans and rice and saute until vegetables are soft. Add beans and cook for 30 minutes over medium heat. Use hand blender or potato masher to mash beans until approximately 50 percent of the beans remain intact. Serve over cooked white rice.

(This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.)

Chocolate Pistachio Bundt Cake.

I'm currently reading a wonderful food commentary book called "Talking with my Mouth Full." The very first essay is on the Bundt pan, and it includes a recipe that was very popular back in the 70's. I inherited my grandmother's Bundt pan this past year. I ate many cakes that she produced in it, but today was the first time that I have used it to make my own cake. My family found this cake to be delicious, and it is so ridiculously easy that anyone can throw it together in about five minutes.

Chocolate Pistachio Bundt Cake
1 package cake mix, white or yellow
4 eggs
1 package pistachio instant pudding
1 tsp almond extract
1/2 cup Orange juice
1/2 cup water
1/2 cup vegetable oil
3/4 cup chocolate syrup
confectioners sugar

Combine cake mix, pistachio pudding, orange juice, oil, water, eggs and almond extract at medium speed for 3 minutes. Pour 2/3 into greased bundt pan. Add chocolate syrup to remainder and stir well; pour into pan. Drag a knife through the batter gently to produce a marbled effect. Bake 50-60 minutes at 350-degrees. Top with a dusting of confectioners sugar, or make a simple glaze.

Gingersnaps.

I saw a segment on Bizarre Foods tonight. It featured some of the unusual foods of Minnesota. But, at the State Fair, Andrew also talked to Marjorie Johnson, who has over 1,000 blue ribbons for her baking. This one is from her website. I want the cookbook!

There are several other recipes on her website, including cinnamon rolls, oatmeal cookies, etc. Just click the link for the gingersnaps, and the links for the other recipes will be at the top of the page.

Gingersnaps

3/4 cup shortening
1 cup packed light brown sugar
1/4 cup molasses
1 large egg
2 cups all-purpose flour
2 teaspoons baking soda
1/4 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon ground cloves
1 teaspoon ground ginger
1/2 cup sugar (for dipping)

Preheat oven to 375 degrees.

Cream shortening, brown sugar, molasses and egg in large bowl. In a separate bowl sift flour, baking soda, salt and spices. Gradually add the dry ingredients to the creamed mixture, blending until mixed. Dough can be chilled for easy handling.

Shape the dough into balls the size of whole walnuts. Roll balls in sugar, place on baking sheet. Bake 8-9 minutes at 375 degrees. Cool on sheet one minute before transferring to rack. Makes 3-4 dozen.

(c) 2006-2008 Marjorie Johnson

Chocolate Chiffon Cupcakes.

Chocolate Chiffon Cupcakes
Recipe courtesy Alton Brown, 2008
Episode: Honey, I Shrunk the Cake

4 ounces cake flour
1 1/2 teaspoons baking powder
1 teaspoon kosher salt
1/4 cup hot water
1 1/4-ounce cocoa powder
5 large egg yolks
6 ounces sugar, divided
1/4 cup vegetable oil
1 teaspoon vanilla extract
4 large egg whites
1/2 teaspoon cream of tartar

Preheat oven to 325 degrees F.
Place paper liners into 2 (12-cup) muffin tins and set aside. If you prefer, set 12 ovenproof coffee mugs on a half sheet pan and set aside.

In a medium mixing bowl whisk together the flour, baking powder and salt. Set aside.

Place the hot water and the cocoa powder into a small bowl and whisk to thoroughly combine. Set aside. Place the egg yolks and 5 ounces of the sugar into the bowl of a stand mixer and whisk on high for 2 minutes or until the mixture becomes pale yellow and 'ribbons' when lifted. Add the cocoa mixture, vegetable oil and vanilla and whisk to combine. Add the dry ingredients and whisk just to combine. Transfer the mixture to a mixing bowl while you whisk the egg whites.

Place the egg whites and cream of tartar into a clean bowl and whisk on high using the whisk attachment, until it becomes foamy. Decrease the speed to low and gradually add the remaining ounce of sugar. Once the sugar has all been added, increase the speed back to high and continue to beat until stiff peaks form, approximately 2 minutes.

Transfer 1/3 of the egg whites to the batter and whisk until well combined. Add the remaining egg whites and fold in gently. Transfer batter into prepared muffin tins or coffee mugs, evenly dividing the batter between the cups. Place both muffin tins on the middle rack of the oven or, if using mugs, place all of them on a half sheet pan and set on the bottom rack of the oven. Bake for 30 minutes, until a toothpick comes out clean or the cupcakes reach an internal temperature of 205 to 210 degrees F. Remove from the oven to a cooling rack and allow to cool completely before frosting.

Chiffon Cupcakes.

I saw an amazing episode of Alton Brown's Good Eats last night. He made two versions of chiffon cupcakes, and these will be on my to-make-soon list now. Here is the first one.

Chiffon Cupcakes
Recipe courtesy Alton Brown, 2008

5 1/4 ounces cake flour
1 1/2 teaspoons baking powder
1 teaspoon kosher salt
5 large eggs, separated
6 ounces sugar, divided
1/4 cup water
1/4 cup vegetable oil
1 teaspoon vanilla extract
5/8 teaspoon cream of tartar

Preheat oven to 325 degrees F.
Place paper liners into 2 (12-cup) muffin tins and set aside. If you prefer, set 12 ovenproof coffee mugs on a half sheet pan and set aside.

In a medium mixing bowl whisk together the flour, baking powder and salt. Set aside.

Place the egg yolks and 5 ounces of the sugar into the bowl of a stand mixer and whisk on high for 2 minutes or until the mixture becomes pale yellow and 'ribbons' when lifted. Add the water, vegetable oil and vanilla and whisk to combine. Add the dry ingredients and whisk just to combine. Transfer the batter to a mixing bowl while you whisk the egg whites.

Place the egg whites and cream of tartar into a clean bowl and whisk on high using the whisk attachment, until it becomes foamy. Decrease the speed to low and gradually add the remaining ounce of sugar. Increase speed to high and continue whisking until stiff peaks form, approximately 2 minutes.

Transfer 1/3 of the egg whites to the batter and whisk until well combined. Add the remaining egg whites and fold in gently. Transfer batter into prepared muffin tins or coffee mugs, evenly dividing the batter between the cups. Place both muffin tins on the middle rack of the oven or, if using mugs, place all of them on a half sheet pan and set on the bottom rack of the oven. Bake for 30 minutes, until a toothpick comes out clean or the cupcakes reach an internal temperature of 205 to 210 degrees F. Remove from the oven to a cooling rack and allow to cool completely before frosting.