Broccoli Kugel.

I got this recipe from a friend when we used to a traditional seder meal during Holy Week at St. Joseph in Starkville. It is divine.

Broccoli Kugel

2 pounds frozen broccoli florets
1 package onion soup mix
5 eggs
1 cup mayo

Cook broccoli until tender, then chop to a fairly fine consistency. Whisk together eggs, mayo, & soup mix, then add to broccoli and fully incorporate. Bake at 350 for about 30 minutes, or until well set and starting to brown slightly.

Hoppin' John.

The food editor of our local newspaper runs his recipe for Hoppin' John every year at New Years. It looks like the perfect version, so I'm archiving here for use at other times of the year as well.

Hoppin’ John

½-1 pound bacon
1 large onion, chopped
1 large bell pepper, chopped
2 stalks celery, chopped
2 tablespoons fresh garlic, chopped
2 cans chicken stock (water will do, about 4 cups)
1 pound smoked sausage, chopped in 1-inch chunks
1 pound dry black-eyed peas (soaked overnight in cold water)
Bay leaves
Red pepper, to taste
½ teaspoon dried thyme
1 can (14-ounce) diced or whole tomatoes
Rice, cooked (about 3 cups, give or take, depending on how thick you like it)
Green onion, chopped, for garnish

Brown the bacon in a Dutch oven. Remove the bacon and eat it.
Sauté the chopped onion, bell pepper and celery in bacon grease until onions are clear. Add garlic and cook for another minute or so, being careful not to burn the garlic. Add stock, sausage, peas and seasonings. Cover and let simmer for about 2 hours. Check for doneness of peas before proceeding. Add tomatoes and cooked rice and cook, uncovered, on low heat, stirring often to prevent sticking. Sprinkle chopped green onions on top prior to serving.

Note: Good smoked ham can be substituted for sausage. You can also use half ham and half sausage for a new twist on an old recipe. You can toss it in the leftover ham bone from your Christmas feast. It adds a great, new layer of flavor to the dish.

Crustless Cheese & Spinach Quiche.

I saw this one in our local newspaper food section earlier this week, and made it today as a brunch addition. It is ridiculously good, and very easy to prepare.

Crustless Cheese and Spinach Quiche

1 (10 ounce) package frozen chopped spinach, thawed and drained
2 cups shredded mozzarella cheese, divided
½ cup heavy whipping cream
1/3 cup pesto
5 eggs, lightly beaten
Cooking spray

Preheat oven to 375 degrees. Press the excess moisture from the spinach. Combine the spinach, 1½ cups of the mozzarella, cream, pesto and eggs in a bowl and mix well. Pour the spinach mixture into a 9-inch pie pan sprayed with nonstick cooking spray. Bake for 25-30 minutes or until set. Sprinkle with remaining half cup of cheese and bake another 2-3 minutes longer, or until the cheese melts.

Oreo Balls.

Oreo Balls

1 package Oreo cookies
1 8oz. cream cheese, softened
12 oz. package white chocolate morsels with 1/2 block paraffin, melted together

Grind cookies to a powder in a food processor, then add in cream cheese to make a paste. Roll into balls, then dip in melted white chocolate. Drop into candy cups or onto wax paper. Store in airtight container.

Salted Caramel Nut Brittle.

A final selection from NPR's Kitchen Window holiday candy column.


Salted Caramel Nut Brittle

2 cups granulated sugar
1 cup water
1 cup toasted hazelnuts, walnuts, almonds or pumpkin seeds (or a combination) coarsely chopped
1 teaspoon sea salt

Line a baking sheet with parchment paper and set aside.

Place sugar and water in a medium saucepan and stir to combine. Cook over medium-high heat, without stirring, until mixture starts to brown, about 14 minutes. Gently swirl the pan until the mixture is an even, deep amber color, about 1 minute more.

Immediately remove from heat and quickly stir in nuts and salt. Pour onto the prepared baking sheet, spread in an even layer, and let cool. Once cool, break into small pieces.

Brown Sugar Coconut Fudge.

Another from NPR's Kitchen Window....

Brown Sugar Coconut Fudge

2 ounces good-quality unsweetened chocolate, chopped

2 cups brown sugar

3/4 cup milk

2 tablespoons unsalted butter, in small pieces

2 teaspoons vanilla extract

1 1/4 cup shredded coconut

1 cup finely chopped, toasted walnuts

Grease an 8-by-8-inch pan.

Combine chocolate, sugar and milk in a heavy pot, stirring well to blend ingredients. Stirring slowly, bring to a boil over low heat. Cover pot and let boil for 2 to 3 minutes. Uncover and wash down the sides of the pot with a pastry brush dipped in cold water, then continue to boil slowly, without stirring, until the syrup reaches the soft ball stage (234 degrees).

Remove from heat, add the butter without stirring, and set the pot aside to cool.

Don't stir until the syrup is lukewarm, about 110 degrees. Add the vanilla, coconut and walnuts and stir without stopping until the mixture loses its gloss and thickens. Pour into the greased pan and mark into squares.

Let cool and firm before cutting into pieces. Makes about 1 1/2 pounds.

Coffee-Pistachio Toffee.

Another from NPR's Kitchen Window......

Coffee-Pistachio Toffee

2 cups shelled pistachio nuts
1 cup sugar
1/3 cup packed brown sugar
2 teaspoons instant espresso powder
1/2 teaspoons ground cinnamon
1/3 cup water
1 tablespoon dark unsulfured molasses
1 cup (2 sticks) unsalted butter
4 1/2 ounces bittersweet chocolate, finely chopped
4 1/2 ounces milk chocolate, finely chopped

Preheat oven to 325 degrees. Spread pistachios on a cookie sheet and toast in the oven until fragrant, 5 to 10 minutes, making sure they don’t burn. Cool for 10 minutes, then coarsely chop. Put in a bowl.

In a medium bowl, combine sugars, espresso powder and cinnamon. In another small bowl or measuring cup, combine water and molasses.

Butter a cookie sheet or jelly roll pan. Melt butter in a heavy 2 1/2-quart saucepan over low heat. Add the mixture of sugars, espresso powder and cinnamon, and the mixture of water and molasses, and stir until sugar dissolves.

Increase heat to medium and, using a candy thermometer, cook until thermometer registers 290 degrees, stirring occasionally and scraping bottom of pan for about 15 minutes.

Remove pan from heat, and quickly stir in 1 1/2 cups chopped nuts. Immediately pour mixture onto prepared pan. With a spatula, spread toffee to 1/4-inch thickness. Sprinkle chocolate by generous tablespoonfuls atop toffee, alternating bittersweet and milk chocolates. Let stand for 1 minute to melt the chocolate. Using the back of a spoon or spatula, spread chocolate slightly to coat the toffee. Sprinkle with the remaining 1/2 cup chopped nuts.

Refrigerate until toffee is firm, about 1 hour. With a sharp knife, slice the toffee evenly, or break into pieces.

Maple Syrup Caramels.

I love all the holiday candy traditions that people have, and was thrilled to see NPR's Kitchen Window column take up the cause this week. I'm posting their recipes here, just in case the original article disappears at some point in the future.

Maple Syrup Caramels

2 cups brown sugar
1 1/2 cups maple syrup
1/2 cup heavy cream
1 tablespoon unsalted butter

Butter an 8-by-12-inch baking dish. In a large heavy pan over medium heat, stir together the sugar, maple syrup and cream until the sugar is dissolved. Stir and cook until mixture slowly reaches the firm ball stage, 244 degrees. Add the butter and stir to melt. Pour the candy into the baking dish and score into squares as it hardens. Let cool about 3 hours, invert onto a board and cut the squares free along the lines you've cut. Makes about 1 1/2 pounds.

Variation: Sprinkle 1/2 cup crushed, toasted walnuts or almonds into the mixture just before removing from heat.

White Christmas.

This is my favorite holiday cocktail.

White Christmas

1/2 oz. vodka

1/2 oz. amaretto

1/2 oz. Kahlua

2 oz. Half & Half

Mix together, and top with freshly-grated nutmeg. And I make it a little stronger, FYI.

Peanut Butter Balls #2.

I stumbled across this version of PB balls today, and may have to make a batch for Christmas. I had planned on skipping them this year, but I could reconsider. My previous recipe can be reviewed here.

Peanut Butter Balls

2½ sticks butter
1 heaping cup of smooth peanut butter
2 cups of graham cracker crumbs
1 box of confectioners sugar
12 oz. semi-sweet chocolate
1/2 block of paraffin wax (on the baking aisle)

Combine butter and peanut butter in a microwaveable bowl. Microwave until butter melts. Stir in graham cracker crumbs and sugar. Roll mix into quarter-size balls. (If it is hard to form a ball, add a little peanut butter, or refrigerate mixture for a few minutes). Dip immediately in melted chocolate. Place on wax paper to harden.

To make the chocolate dip, melt together the chocolate & wax in a double boiler.

Creamy Pralines.

Creamy Pralines

One box of light brown sugar
1/8 tsp. salt
3/4 cup evaporated milk
1 tsp butter
2 cups pecan halves

Mix sugar, salt, milk and butter in a two quart sauce pan. Cook and stir over medium heat until sugar dissolves. Add pecans and bring up the heat, stirring constantly until a candy thermometer reads 234 degrees. Remove from the heat and allow it to cool for exactly five minutes. Stir rapidly until the mixture coats the pecans and thickens. Drop spoonfuls onto wax paper.

Chocolate Rum Balls.

Chocolate Rum Balls

4 ounces semisweet chocolate
4 ounces bittersweet chocolate
1 stick butter, cut into small pieces
4 cups powdered sugar
2 TBSP dark rum (I find this to be way too little. I use 1/2 cup or more.)
A mixture of half cocoa powder and half powdered sugar, for rolling

In a double boiler, combine the 2 chocolates and melt. Whisk in the butter, and when combined, whisk in the sugar and rum. Roll into small balls, then roll in cocoa/sugar mixture until coated. Store in airtight container.

Note: the rum flavor develops over time, so when the balls are very fresh, there is little rum flavor. A few days later, the rum is more distinct.

Orange Slice Cake.

Orange Slice Cake

1 cup butter
2 cups sugar
4 eggs
1 tsp. baking soda
3 1/2 cups all-purpose flour
1/2 cup buttermilk
1 cup shredded coconut
2 cups orange slice candy, chopped
2 cups chopped pecans
2 cups chopped dates

Dredge fruits & nuts in 1/2 cup flour. Cream butter & sugar with beaten eggs, beat well and set aside. Combine flour & baking soda together and add to egg mixture alternately with buttermilk. Fold in rest of ingredients and bake in tube pan at 250 degrees (NOT 350!) for 2 1/2 hours.

Optional: When cake has cooled, make a glaze with 1 cup orange juice and 2 cups powdered sugar, then pour over the top & sides of cake.

Chinese Chews.

Another from a collection of vintage recipes. I have no idea why these are "Chinese." They seem like a wonderful Christmas treat.

Chinese Chews

1/2 cup butter
1 cup sugar
2 eggs, unbeaten
1 cup sifted flour
1/4 package chopped dates
1/2 cup chopped nuts
12 maraschino cherries, quartered
1 tsp vanilla extract

Cream butter & sugar. Add eggs, flour, dates, nuts, cherries, and vanilla. Mix. Spread in a shallow pan about 1/8 to 1/4 inch thick. Cook at 350 and cut into squares while still warm. Sprinkle with powdered sugar.

Easy Christmas Cookies.

My dear friend, Pam, doesn't consider Christmas to be near unless she is making regular batches of this. She found it in one of my many cookbooks two or three years ago, and it is a staple of the holidays now. And there is nothing that requires actual cooking that can be any simpler. I can not believe that I haven't put this recipe on this blog until now.

Easy Christmas Cookies

2 cups graham cracker crumbs (with the pie supplies in the grocery)
1 can sweetened condensed milk
6 ounces semi-sweet chocolate chips

Mix all together and press into an 8x8 well-buttered baking dish. Bake at 350 for 30 minutes. Cool and cut into squares.

Chocolate Almond Butter Balls.

I ran across this one in an older collection of recipes, and it looks divine.

Chocolate Almond Butter Balls

1 1/2 cups butter, softened
3/4 cup sugar
1 egg yolk
1 tsp vanilla
1/2 tsp salt
3 oz. unsweetened chocolate
2 tsp orange zest
2 cups flour
1 1/4 cups finely chopped almonds, lightly toasted

Cream butter with 1/2 cup sugar. Beat in egg yolk and salt. Melt 2 oz. of chocolate and stir with orange zest into butter mixture. Add flour and 3/4 cup almonds. Shape into 1 1/2 inch balls. Combine remained 1/4 cup sugar, 1 oz. chocolate, and 1/2 cup almonds in blender and process until well mixed. Roll balls in mixture. Bake on ungreased baking sheet at 350 degrees for 13 minutes. Cool on rack. Makes about 3 dozen.

Wedding Cookies.

Wedding Cookies

4 cups sifted all-purpose flour
2 tsp baking powder
3/4 cups butter
1 & 1/2 cups sugar
2 eggs
1 tsp almond extract
1 tsp vanilla extract
3/4 cups chopped pecans
1 cup confectioners sugar (for rolling)


In a large bowl, stir together the flour and baking powder. In a standing mixer with a paddle attachment, cream the butter with sugar until fluffy and light. Mix in the eggs, almond extract, and vanilla extract. Turn down the mixer and slowly add the flour mixture, a third at a time to make a stiff dough. Mix in chopped pecans. Cover & refrigerate for about an hour.

Preheat oven to 350. Roll out 1-inch balls from chilled dough and place them about 2 inches apart on cookie sheet. Bake until starting to brown, around 15 minutes. Cool on rack for about five minutes, then roll in confectioners sugar.

Chewy Ginger Cookies

From one of my favorite pastry chefs on "Top Chef: Just Desserts", Malika Ameen.

Chewy Ginger Cookies

1 cup all-purpose flour
1 tsp baking soda
½ tsp sea salt
½ tsp ground Vietnamese cinnamon
¼ tsp ground ginger
1 tsp ground cardamom
¼ tsp ground white pepper
¼ tsp cocoa powder

¾ cup organic cane sugar
2 Tbsp light brown sugar
2 tsp orange zest
5 Tbsp melted butter at room temperature, preferably European style

1 egg white
1 ½ tsp freshly grated ginger
2 Tbsp molasses
½ tsp pure vanilla extract

¼ cup organic cane sugar, for rolling

In a bowl combine flours, baking soda, salt, spices and cocoa. Whisk together.

In another medium sized bowl mix together sugars and orange zest. Rub together gently with your fingers to release the oils in the zest. Add butter and beat together on medium speed until combined. Beat in egg white , fresh ginger, molasses and vanilla until smooth.

Add in flour mixture all at once and beat on low until thoroughly mixed. Chill dough overnight.

Preheat oven to 350 and line a baking sheet with parchment paper or a silpat.

Place ¼ cup of sugar in a plate. Scoop one teaspoon of dough and roll between the palm of your hands to make an even ball. Roll dough in sugar making sure all sides are coated. Place on baking tray. Repeat with remaining cookies. If dough begins to get warm, chill for 5-7 minutes before baking.
Bake cookies 8-10 minutes maximum for chewy cookies. For crisp cookies bake longer. Makes 3 dozen.

Creamed Spinach.

This is the recipe from the legendary Chicago establishment, the Berghoff, which closed down in 2006 after more than a century of service.

Creamed Spinach

2 cups half-and-half
1 cup milk
1 1/2 tsp chicken base, or 1 cube chicken bouillon
1/2 tsp Tabasco sauce
1/2 tsp ground nutmeg
1/4 tsp granulated garlic
1/8 tsp celery salt
4 tsp (1/2 stick) unsalted butter
1/4 cup all-purpose flour
3 (10-ounce) packages frozen chopped spinach, thawed and squeezed dry (2 1/2 cups)
Salt and ground white pepper, if desired
Ground nutmeg, for garnish
Crisp, cooked, crumbled bacon, for garnish

In a medium-size saucepan, heat the half-and-half, milk, chicken base, Tabasco, and seasonings to a simmer. Remove from the heat and keep warm.

In another medium-size saucepan, heat the butter over medium heat. Add the flour and whisk well to combine. Cook this mixture for 2 to 3 minutes, stirring often. Slowly whisk the heated milk mixture into the butter mixture, a little at a time, whisking constantly until smooth. Bring the mixture to a simmer and cook for 5 minutes, stirring constantly, until it thickens. The sauce will be very thick.

Stir in the spinach and simmer for 5 minutes. Adjust seasonings. Serve while hot.

To serve: Place the hot creamed spinach in a bowl, sprinkled with an extra touch of ground nutmeg on top. Top each serving with 1 tablespoon of crisp, cooked, crumbled bacon, if desired.

Alton's Turkey Brine.

From the master, Alton Brown. For the entire procedure for making the brined turkey, proceed here.

Turkey Brine

1 cup kosher salt
1/2 cup light brown sugar
1 gallon vegetable stock
1 tablespoon black peppercorns
1 1/2 teaspoons allspice berries
1 1/2 teaspoons chopped candied ginger

Combine the vegetable stock, salt, brown sugar, peppercorns, allspice berries, and candied ginger in a large stockpot over medium-high heat. Stir occasionally to dissolve solids and bring to a boil. Then remove the brine from the heat, cool to room temperature, and refrigerate.

To brine:

Early on the day or the night before you'd like to eat: combine the brine and 1 gallon of heavily iced water in a 5-gallon bucket. Place the thawed turkey (with innards removed) breast side down in brine. If necessary, weigh down the bird to ensure it is fully immersed, cover, and refrigerate or set in cool area for 8 to 16 hours, turning the bird once half way through brining.

Perfect Potato Salad.

This is another recipe acquired through the generous sharing of chef Robert St. John.

Perfect Potato Salad

6 cups Idaho potatoes, peeled and cut into a large dice

3 quarts Water

2 tsp. Salt

Place potatoes and salt in water and simmer on low heat until potatoes are tender. Drain and allow to cool.

2 cups Mayonnaise

1 /2 cup Yellow mustard

1 Tbl Dijon mustard

2 Tbl Cider vinegar

1 tsp White pepper

1 1 /2 tsp Black pepper, fresh ground

2 tsp Salt

1 cup Green onion, chopped

1 cup Red bell pepper, small dice

1 cup Celery, small dice

4 Eggs, hard-boiled and chopped

1 /4 cup Sweet pickle relish

Combine the first 7 ingredients to form a dressing. Add potatoes and all other ingredients to the dressing and mix well.

Chocolate Toffee Cheesecake.

Found this one in a Land-O-Lakes email......


Chocolate Toffee Cheesecake

Crust:

1 1/3 cups (22 cookies) shortbread cookie crumbs
1/4 cup butter, melted
1/4 cup sugar

Filling:

2 (8 oz.) packages cream cheese, softened
1/4 cup sugar
8 (1 oz.) squares semi-sweet chocolate baking bars, melted
2 eggs
1 teaspoon vanilla
3/4 cup milk chocolate toffee bits

Topping:
3/4 cup real semi-sweet chocolate chips
1/2 cup whipping cream
1/4 cup milk chocolate toffee bits

Heat oven to 325°F. Combine all crust ingredients in small bowl. Press onto bottom of ungreased 9-inch springform pan. Bake 4 minutes.

Beat cream cheese and 1/4 cup sugar in large bowl until creamy. Add melted chocolate, eggs and vanilla; beat until well mixed. Stir in 3/4 cup toffee bits. Spread cream cheese mixture over crust. Continue baking for 50 to 55 minutes or until center is set. Cool in pan 1 hour. Remove from pan; place onto serving plate.

Meanwhile, place chocolate chips in small bowl. Place whipping cream in small saucepan; bring to a boil over medium heat (2 to 3 minutes). Pour whipping cream over chocolate chips. Let stand 5 minutes; stir until smooth. Cool until mixture falls in ribbons off spoon (about 1 hour). Spread over top of cheesecake; sprinkle outer rim of cheesecake with 1/4 cup toffee bits. Cover; refrigerate 4 hours or overnight.

Robert's Cornbread Dressing.

I saw this today in Robert St. John's column, and believe it to be the fanciest version of the humble southern cornbread dressing that I have ever seen.

Robert’s Cornbread Dressing

1 Cornish (Game) hen

2 quarts Chicken broth

1 /2 Onion

1 /2 Carrot

1 Bay leaf

Place the hen, broth, onion, carrot and bay leaf in medium sized stockpot. Simmer one hour and 20 minutes over medium heat. Remove hen and strain the broth. Allow hen to cool and pull meat from the bones. Chop meat.

1 Tbl. Bacon grease (or canola oil)

1 /4 cup Bell pepper, diced

1 cup Celery, diced

1 cup Onion, diced

2 tsp Celery salt

2 tsp Poultry seasoning

1 recipe Basic Cornbread, crumbled (recipe below)

2 cups Mushroom Béchamel Sauce (recipe below)

2 cups Heavy cream

1 1 /2 cups Chicken broth, strained from cooking hen

4 Eggs

2 Eggs, hard-boiled

Preheat oven to 325 degrees.

In a medium sized skillet, melt bacon grease over low heat. Add vegetables and seasoning and cook slowly for 10 minutes. Pour into a mixing bowl. Add Mushroom Béchamel Sauce, cream, broth and eggs mixing well. Add crumbled cornbread and hen meat. Mix until all is well incorporated. Pour into a three-quart baking dish. Bake one hour 15 minutes. Do not overcook dressing (it should be moist but not runny). Yield: 8-12 servings

Basic Cornbread

1 cup Cornmeal

1 cup Flour

1 /2 cup Corn flour

2 tsp Baking powder

1 /2 tsp Baking soda

2 tsp Salt

2 Eggs

1 Tbl Bacon grease (or canola oil)

1 cup Buttermilk

1 cup Milk

Preheat oven to 350 degrees. In a mixing bowl, combine all of the dry ingredients and mix well. In a separate bowl, whisk the wet ingredients. Fold the wet ingredients into the dry ingredients. Do not over mix. Pour batter into a greased cast-iron skillet or a buttered two-quart baking dish and bake for 20-25 minutes.

Mushroom Bechamel

2 tsp Olive oil, light

2 Tbl Onion, minced

1 Tbl Shallot, minced

1 Tbl Celery, minced

1/2 tsp Salt

1/4 tsp Garlic, granulated

1 /8 tsp Thyme, dry

3 oz Mushrooms, cleaned, sliced (1 cups)

1 cup Chicken broth

3 Tbl cup Butter

1/4 cup Flour

1/3 cup Whipping cream

Heat oil in a three-quart saucepot over low heat. Add onions, shallots, celery, and salt. Cook vegetables until tender. Add mushrooms and increase heat to medium. Cook 10 minutes, stirring often. Add chicken broth, garlic and thyme. Bring back to a simmer and cook 10 more minutes.

In a separate skillet, make a light-blonde roux by melting butter and stirring in flour. Add to simmering broth mixture. Cook three to four minutes and add cream. Freezes well. Yield: three cups

Cornbread Casserole.

This recipe is supposed to simulate the wonderful side dish at Lee Roy Selmon's in Tampa. It would make an excellent addition to the Thanksgiving spread, and is very simple to make. Another version that I have used is also excellent.


Cornbread Casserole

2 eggs, slightly beaten
1 cup sour cream
1 -17 oz can of cream style corn
1 -17 oz can of whole kernel corn, drained
4 oz ( ½ cup) melted butter (Plus a little for the casserole dish)
½ cup granulated sugar
Pinch of salt
1 or 2 Tablespoons of your favorite hot sauce
1- 8.5 oz package Jiffy Corn Muffin mix

Butter a 2 qt casserole dish and set aside. In a mixing bowl, combine the first 8 ingredients. Sprinkle the Jiffy mix over the combined ingredients and fold in with a spatula. Do not beat the mixture. Bake at 350 degrees for approximately 50 minutes or until a toothpick inserted into the center comes out clean. Allow casserole to rest 10 minutes before serving.

Pecan Pie.

This is the pecan pie that I have been making since I got the cookbook, Festival, as a wedding gift in 1992. It makes two, so add a sprinkling of chocolate chips to bottom of one crust as a decadent variation. I am considering making the Southern Plate recipe as a comparison.....

Pecan Pie

3 eggs
1/2 cup sugar
5 tbsp. butter, at room temperature
5 level tbsp. all-purpose flour
1 tsp. vanilla
2 cups broken pecans
2 cups white corn syrup
2 nine-inch pie crusts (I use deep-dish)

With electric mixer, beat eggs until light & fluffy. Add sugar, butter, and flour. Mix well. Add corn syrup gradually while beating. Remove mixer, and with a spoon, beat vanilla and pecans into mixture. Pour into pie crusts and bake at 350 degrees for about 45 minutes, or until set.

Horseradish Cream Sauce

Horseradish Cream Sauce


3 tbsp. prepared horseradish
1 tbsp. cider vinegar
1 tsp. dry mustard
3 tbsp. mayo
1/8 tsp. ground red pepper (or chili powder)
1/2 cup sour cream

Whisk together all ingredients and serve as a sauce for prime rid, pork tenderloin, etc.

Holiday Punch.

Holiday Punch

1 quart peppermint ice cream (I prefer Blue Bell)
1 quart egg nog
48 oz. ginger ail
1 cup good rum
24 mini peppermint candy canes for hanging on punch bowl as garnish

Stir ice cream until softened, then stir in egg not and rum. Add ginger ale slowly. Garnish bowl with peppermint sticks and a few extra scoops of still-frozen ice cream, if desired.

Shrimp & Corn Soup.

My dear friend, Jennifer, reports that this soup is excellent. I don't care for crawfish, so would substitute in shrimp.


Crawfish & Corn Soup

1/2 cup butter
2 tablespoons all-purpose flour
1 medium onion, chopped
1/4 cup chopped green onion
4 cups milk
2 (15 oz.) cans cream-style corn
1 (15 oz.) can whole kernel corn
1 (10.75 oz.) can condensed cream of potato soup
1/4 teaspoon Creole seasoning
1/2 teaspoon Worcestershire sauce
1 dash pepper sauce
salt to taste
1 pound crawfish, peeled

Melt butter in a large pot over low heat, and stir in flour. Cook, stirring constantly to make a light roux, about 5 minutes. Add onions, and cook until wilted. Pour in milk, creamed corn, whole kernel corn, and cream of potato soup. Season with Creole seasoning, Worcestershire sauce, pepper sauce, and salt. Stir to blend, and cook over medium heat for 20 minutes. Add the crawfish, and cook for 20 more minutes.

Shrimp Al'Arrabbiatta

Shrimp Al'Arrabbiatta


1 tsp olive oil
1 ed bell pepper, diced
2 cloves garlic, minced
3/4 cup bottled clam juice
1 tomato, chopped
1/4 cup Kalamata olives, pitted & slivered
3/4 tsp dried oregano
1/2 tsp ground ginger
1/2 tsp dried rosemary
1/4 tsp red pepper flakes
1/4 tsp salt
1 pound medium shrimp, shelled & deveined
3/4 tsp cornstarch mixed with 1 tsp water

In a large nonstick skillet, heat oil over medium heat until hot, but not smoking. Add the bell pepper and garlic. Cook, stirring until well coated, about 1 minute. Add 1/4 cup of the clam juice and cook until peppers are softened, about 3 minutes. Stir in the remaining clam juice, tomato, olives, oregano, ginger, rosemary, red pepper flakes, and salt. Cook for 3 minutes to reduce slightly. Add the shrimp and cook until the shrimp are just opaque, about 2 minutes. Bring to a boil, stir in cornstarch mixture, and cook while stirring until slightly thickened, about 1 minute. Serve.

Champagne Chicken.

Champagne Chicken

4 boneless, skinless chicken breasts
1/4 cup olive oil
1 tsp salt
1 tsp pepper
1 tsp garlic powder
1 bottle champagne
1 pound penne pasta

Saute chicken in oil until lightly browned on each side. Remove chicken to a casserole dish, cover with seasonings, then pour champagne over to cover. Add skillet drippings to the chicken and bake in a 325 degree oven for 1 hour or until chicken is done. Remove from oven and slice chicken into serving-size pieces.

Sun-dried Tomato Alfredo Sauce

8 ounces sun-dried tomatoes
1/8 cup olive oil
1 clove garlic, chopped
1 quart heavy whipping cream
1/2 stick butter
8 ounces feta cheese
8 ounces grated Parmesan
1 tsp salt

While chicken is cooking, pour olive oil into a skillet, and heat on medium. Add in garlic & sun-dried tomatoes. Just as the garlic & tomatoes begin to change color, add 1/2 stick of butter and continue stirring. Pour in 2 cups of heavy cream, continuously stirring until mixture starts to thicken. When thickened, add feta cheese and continue to stir. When feta melts, add Parmesan and salt and continue to stir.

Boil pasta until al dente and drain. Serve chicken over pasta and cover with sauce.

Homemade Kahlua-style Liqueur.

A friend sent me this one. I'm not sure if she was suggesting that she needs to drink more, or if I do. Probably both......

Kahlua-style Liqueur

4 c. sugar
2 oz. instant coffee
4 c. boiling water
1 qt. 100 proof vodka
2 vanilla beans

Add 3 cups water to 4 cups sugar. Boil 20 minutes and cool. Mix in a separate bowl or pan, 2 ounces instant coffee and 1 cup boiling water. Let cool. Mix together both mixtures and add 1 quart 100 proof vodka and 2 vanilla beans. Age 3 to 4 weeks. Makes 2 quarts.

Pecan Dream Bars.

Pecan Dream Bars

1½ cups all-purpose flour
1¾ cups firmly packed brown sugar, divided
1 stick butter
4 large eggs
½ cup light corn syrup
1-1/3 cups melted butter
1 teaspoon vanilla
1½ cups chopped pecans
1 (8 ounce) package almond brickle chips (may substitute chocolate brickle chips)

Preheat oven to 350 degrees. Lightly grease a 13 x 9 pan. In a small bowl, combine flour and ¾ cup brown sugar. Cut in 1 stick butter with pastry blender, or two knives, until mixture resembles coarse crumbs. Press mixture into pan and bake 15 minutes. In a medium bowl, combine eggs, remaining 1 cup brown sugar, corn syrup and melted butter, stirring until smooth. Stir in vanilla, pecans and brickle chips. Pour over hot baked crust. Bake 30 minutes or until set. Cool completely before cutting into squares.

Raspberry Bars.

Raspberry Bars

10 tablespoons cold unsalted butter cut into pieces, plus more for the pan
1 cup all purpose flour
½ cup sugar
¼ teaspoon kosher salt
¾ cup rolled oats
½-¾ cup seedless raspberry jam

Preheat oven to 375 degrees. Butter an 8x8 square baking pan. In food processor pulse the flour, sugar and salt to combine. Add the butter and pulse just until the dough comes together. Put dough in bowl and gently knead in the oats. Press all but ½ cup of dough into the pan. Spread the jam over the dough leaving a ¼-inch border around the edges. Sprinkle the top with the remaining dough, it doesn’t have to cover just sprinkle evenly. Bake about 25 minutes until the edges are golden. Cool about 10 minutes before cutting.

Chocolate Streusel Bars.

The Mobile Register food section had an article today on options to the standard brownie & lemon square. This one, and the next two posts, were the one that most interested me.

Chocolate Streusel Bars

2 cups all purpose flour
¾ cup firmly packed brown sugar
1 egg, beaten
¾ cup butter or margarine, divided
¾ cup finely chopped nuts
24 caramels, unwrapped
1(14 ounce) can sweetened condensed milk
2 (1 ounce) squares unsweetened chocolate

In large bowl, combine flour, brown sugar and egg. Cut in ½ cup (1 stick) of the butter or margarine until mixture becomes crumbly. Stir in nuts. Reserve 2 cups of crumb mixture, and press remaining mixture into a greased 13 x 9 inch pan. Bake at 350 degrees for 15 minutes. While crust is baking, melt caramels, sweetened condensed milk and ¼ cup butter in saucepan over low heat. Add unsweetened chocolate and stir until melted. Pour over prepared crust. Top with reserved crumb mixture. Bake at 350 degrees for 25 minutes. Cool for several hours or overnight before cutting into squares.

Cold Avocado Soup.

This is the recipe, directly from Carnival Cruise Lines, for their cold avocado soup. As such, it is given for industrial quantity. If anyone wants to split it down to family size, it would be very much appreciated. The soup is perfection!

Here is the direct link to the original file, complete with photo.

White Chocolate Bread Pudding.

White Chocolate Bread Pudding

This is from the Columbia Restaurant, a legend in Tampa, Florida. I've heard amazing things about this dessert, especially from my friend, Alice, who fantasizes about it.

6 cups heavy cream
2 cups milk
1 cup sugar
2 oz. vanilla
28 oz. white chocolate (Small Pieces)
4 eggs
12 egg yolks
18 oz. day-old Cuban bread

Heat cream, milk, sugar and vanilla over medium heat in a large saucepan. When hot and small bubbles form, remove from heat and add 2 & 1/2 cups of the white chocolate, stirring until melted.

Combine eggs and yolks in a large mixing bowl. With an electric mixer, slowly pour in a little of the cream mixture, whipping on medium speed to incorporate into the eggs to warm them. Slowly add remaining cream, continuing to beat to incorporate.

Cut bread into half-inch slices, place in a large mixing bowl. Pour egg and cream mixture over bread; press bread to absorb mix and allow bread to become soggy. Let cool for 15 minutes.

Grease a 10-by-12-inch baking pan. Preheat oven to 350 degrees.

Add the remaining cup of white chocolate to the bread and stir. (Do not let the white chocolate melt.) Pour mixture evenly into prepared pan and cover with foil. Bake for 1 hour.

Remove foil, continue to bake for an additional hour (approximately) or until pudding is set and top is golden brown. Remove from oven and allow to cool thoroughly.

About 20 minutes before serving, slice bread pudding into individual portions and place on a lightly greased cookie sheet. Bake in a 350-degree oven until crispy and heated through. Top with White Chocolate Rum Sauce and, if desired, chocolate curls. Serve immediately.

White Chocolate Sauce

1/2 cup heavy cream

8 oz. white chocolate (small pieces)

2 oz. Bacardi Rum

In a medium saucepan, bring cream to a boil over medium heat. Remove from stove and add white chocolate. Stir until melted and smooth. Add rum, and stir with whisk to incorporate. Keep warm over very low heat until ready to serve. This can be made ahead and refrigerated, then reheated over low heat before serving.

Overnight Coffee Cake.

Saw this in the local paper, and thought that it looked good....

Overnight Coffee Cake

3⁄4 cup butter, softened
1 cup sugar
2 eggs
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground nutmeg
1⁄2 teaspoon salt
1 cup sour cream
3⁄4 cup brown sugar
1⁄2 cup chopped pecans
1 teaspoon ground cinnamon
1 & 1 ⁄2 cups confectioners’ sugar
3 tablespoons milk

In a large mixing bowl, cream the butter and sugar. Add the eggs and beat well. Combine the flour, baking soda, nutmeg and salt. Add to the creamed mixture, alternating with the sour cream. Pour into a 13-inch by 9-inch baking dish. Combine the brown sugar, pecans and cinnamon in a small bowl and sprinkle over the coffee cake. Cover and refrigerate overnight.
In the morning, remove the coffee cake from the oven and bake at 350 de- grees for 35 to 40 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack for 10 min- utes. Combine the confectioners’ sugar and milk. Drizzle over cake and serve warm.

Three Bean White Chicken Chili.

Three Bean White Chicken Chili


1 TBSP vegetable oil
1 onion, chopped
3 stalks celerey, diced
3 cloves garlic, crushed
1 (4 ounce) can diced jalapeno peppers
1 (4 ounce) can chopped green chile peppers
3 TBSP ground cumin
2 teaspoon dried oregano
1 teaspoon ground cayenne pepper
1 (32 oz.) box good chicken broth, preferably Kitchen Basics brand
3 cups chopped cooked chicken breast (or a whole rotisserie chicken, deboned & chopped)
1(15 oz) can Great Northern white beans, drained & rinsed
1 (15 oz.) can pinto beans, drained & rinsed
1 (15 oz.) can cannellini (white kidney) beans, drained & rinsed
1 cup shredded Monterey Jack cheese
Sour cream

Heat the oil in a large saucepan over medium-low heat. Slowly cook and stir the onion & celery until tender. Mix in the garlic, jalapeno, green chile peppers, cumin, oregano and cayenne. Continue to cook and stir the mixture until tender, about 3 minutes. Mix in the chicken broth, chicken and white beans. Simmer 15 minutes, stirring occasionally.

Remove the mixture from heat. Serve warm, topped with shredded cheese & sour cream.

* For a less spicy version, eliminate the jalapenos, double the green chilies, and cut the cayenne in half.

** I made this for dinner tonight, and it is fantastic! Especially on a crisp autumn evening! I'm thinking that next time I'm going to swing it a little more toward the Mexican side, and add in a bunch of cilantro, some diced carrots, and perhaps cut back on the beans and add in some rice. Also, I did the less spicy version, and it was still plenty spicy. I could have easily tolerated the full dose of cayenne, but the rest of the family would not have.

Milk Punch.

A classic morning cocktail in New Orleans.

Milk Punch

1 ½ ounces brandy or good quality bourbon
1 ounce simple syrup
½ tsp. high quality vanilla extract
2-3 ounces half-and-half
Cubed ice
Grated nutmeg

Pour brandy, simple syrup, vanilla extract and half-and-half into a pint glass. Add ice to a shaker and shake the concoction until well mixed and frothy. Add cubed ice to a rocks glass and, using a strainer, pour the mixture into it. Top with a bit of grated nutmeg.

Almond Cream Cake.

Almond Cream Cake

1/2 c. slivered or sliced almonds
2 tbsp. coconut
1/4 c. honey
2 tbsp. butter, melted
1/8 tsp. almond extract
1 tsp. active dry yeast
1/3 c. warm milk (105 - 115°F)
2/3 c. sugar
1/3 c. butter, softened
2 eggs
1/2 tsp. vanilla
1 c. all purpose flour
3/4 tsp. baking powder

In small bowl combine almonds, coconut, honey, 2 tablespoons melted butter and almond extract. Spread mixture in bottom of greased 9 inch round pan. Dissolve yeast in warm milk. In medium bowl cream sugar and 1/3 cup butter. Add eggs and vanilla; mix well. Lightly spoon flour into measuring cup. Level off. Combine flour and baking powder. Add flour mixture alternately with milk and yeast, beginning and ending with flour mixture. Pour batter over almond mixture, in pan, and bake in preheated 350 degree oven for 25 to 30 minutes or until toothpick inserted in center comes out clean. Cool 1 minute. Remove from pan. Cool completely.

FILLING:
1 c. milk
1/2 c. whipping cream
1 tbsp. honey
1/8 tsp. almond extract
3 1/2 oz. pkg. instant vanilla pudding

Combine all ingredients in large bowl. Beat with electric mixer on medium speed for 2 minutes. Let stand 5 minutes. Slice cooled cake into 2 layers. Remove top layer. Spread filling over bottom layer; replace top layer, almond side up. Chill 1 hour before serving.

Chicken & Potato Pancakes.

Chicken-and-Potato Pancakes

2 cups instant pancake mix
2 cups milk
2 cups shredded cooked chicken
1 1/2 cups (6 oz.) shredded Colby-Jack cheese blend
1 cup refrigerated shredded hash browns
4 green onions, finely chopped
2 tablespoons butter, melted
1/2 teaspoon salt
1/4 teaspoon pepper
Quick Cream Gravy (optional)

Whisk together pancake mix and milk in a large bowl, whisking just until dry ingredients are moistened. Stir in chicken and next 6 ingredients, stirring just until blended. Pour about 1/4 cup batter for each cake onto a hot (350°), lightly greased griddle or large nonstick skillet. Cook pancakes 3 minutes or until tops are covered with bubbles and edges look dry and cooked; turn and cook other side 5 to 6 minutes or until done. Serve with Quick Cream Gravy, if desired.

Quick Cream Gravy

Bring 1/4 cup dry white wine to a boil over medium heat in a small saucepan. Reduce heat to medium-low, and cook 1 minute. Add 1 cup water; whisk in 1 (1.2-oz.) package roasted chicken gravy mix and 1/4 tsp. pepper. Increase heat to medium, and return to a boil. Reduce heat to low, and simmer 3 minutes or until thickened. Whisk in 2 Tbsp. heavy cream.

Mississippi Fried Catfish & Hushpuppies.

From Chef Martha Foose’s "Screen Doors and Sweet Tea"

HUSH PUPPY BATTER

2 cups self-rising cornmeal
1/2 cup self-rising flour
1/2 teaspoon salt
1/4 teaspoon sugar
1/2 cup grated onion
1/4 cup finely chopped bell pepper or jalapeno
1 cup buttermilk
1 large egg

CATFISH

8 (6-ounce) U.S. Farm-Raised Catfish fillets, patted dry
2 cups corn flour
Salt and freshly ground black pepper
Vegetable oil, for frying

1. MAKE THE HUSH PUPPY BATTER. In a mixing bowl, whisk the cornmeal, flour, salt, and sugar to mix and remove any lumps. In a separate bowl, combine the onion, bell pepper, buttermilk, and egg. Mix the wet ingredients into the dry, stirring well to combine. Let the batter sit for 15 minutes of until after the fish has been fried.

2. COOK THE FISH. Season both the fish and the corn flour liberally with salt and pepper. Place the seasoned corn flour in a bag. Add the fish pieces one by one, and shake until completely covered. Set the coated fish on a wire rack to dry slightly while the oil heats.

3. Set a wire rack over a baking sheet lined with newspaper or paper towels. In a deep pot or fryer, heat at least 4 inches of oils to 375 degrees Fahrenheit. Drop the fish filets into the hot oil, being careful not to crowd the pot, and fry until ginger tan, slightly curled, and floating, about 4 minutes (8 to 10 minutes for whole fish). Remove with a skimmer or slotted spoon. Set the fish on the rack to drain while frying the hush puppies.

4. Do not stir the hush puppy batter, which would deflate it. Dip two spoons in the hot oil. Then with one of the coated spoons, scoop up a spoonful of batter and carefully slide the batter into the hot oil, using the other spoon to help guide the hush puppy into the pot. Repeat, dipping the spoons again if the batter begins to stick, until all the batter has been used. Be careful not to overcrowd the pot. Fry the hush puppies until crisp, turning them as needed, until they turn deep reddish brown and begin to float. Remove from the pot and rain on the wire rack before serving.

Notes:
I am a strong proponent of cottonseed oil for fish frying. It is an excellent medium: It has a high smoke point of 450 degrees Fahrenheit and does not impart as strong a flavor as peanut oil. Dark cottonseed oil straight from the mill is termed "crude" and must be refined further for most culinary uses. Some cotton-land residents swear by it because of the nutty flavor it imparts.
Never fill a vessel to be used for frying more than two-thirds full. The grease will rise and sputter violently. Mary fires have happened because this rule was overlooked.
Never, ever, throw water on a grease fire.
Many an experienced fish-camp cook checks the oil temperature by flicking a Diamond Strike Anywhere Match across the surface of the hot oil. If it lights, the grease is ready.
Look for corn flour sold boxed or bagged as fish fry, like Zatarain's. It is very finely ground cornmeal.
Hushpuppies fried after the fish are much more flavorful than those fried before. Mixing the hush puppy batter and letting it rest while the fish is crying bestows the ethereal crispness.
If desired add 1/2 cup of fresh, in-season corn kernels to the hush puppy batter.

Chocolate Fudge Bars.

Chocolate Fudge Bars

2 cups firmly packed brown sugar
1 cup butter, softened
1 tsp vanilla extract
1 large egg
2 (7.4 oz) packages Chocolate Chip Muffin Mix
1 1/2 cups quick cooking oats
1 (14 oz.) can sweetened condensed milk
1 (12 oz.) package semi-sweet chocolate chips, (2 cups)
3/4 cup chopped walnuts

Preheat oven to 350º F. Coat a 13 x 9-inch pan with no-stick cooking spray. Beat brown sugar and butter in large bowl with electric mixer at medium high speed until light and fluffy. Beat in vanilla and egg. Stir in muffin mix. Stir in oats until well blended. Reserve one cup of mixture. Set aside. Pat remaining mixture into prepared pan with oiled hands. Combine condensed milk and chocolate chips in medium saucepan. Cook over low heat until chocolate is melted, stirring constantly. Remove from heat. Stir in walnuts. Quickly spread evenly over muffin mixture covering completely to edge of pan. Drop reserved oat mixture by teaspoonfuls over chocolate mixture. Spread slightly. Bake 35 to 40 minutes or until golden brown. Cool completely on wire rack. Cut into bars.

Espresso Pots de Creme.

From New Orleans chef Susan Spicer, whose cookbook, Crescent City Cooking, is truly excellent!

Espresso Pots de Creme

2 cups heavy cream
2 cups half and half
1/2 vanilla bean, split open and scraped
3/4 cup sugar
1 tablespoon instant espresso
6 egg yolks
1 teaspoon pure vanilla extract

Whipped cream for garnish, optional
Chocolate-covered espresso beans for garnish, optional

Preheat oven to 275 degrees.
Heat a kettle of water. Combine the cream, half and half, vanilla bean (and inside scrapings), and
sugar in a heavy saucepan. Cook over low heat until the mixture just barely reaches a simmer. Stir in the espresso until dissolved.Whisk the egg yolks in a small bowl, then temper the yolks by whisking in a little hot cream. Add the remaining cream in a slow, steady stream. Whisk the cream mixture back into the pan. Stir in the vanilla, adjusting amount as necessary. Strain the mixture though a fine strainer. Ladle 5 or 6 ounces into eight custard cups, ramekins or coffee cups. Place the containers in a baking dish and
add enough hot water to come halfway up the sides; cover the dish with foil. Bake in the water bath for about 45 minutes, or until the cream is set around the edges; the centers will not be quite firm. Let the
cups cool in the water bath, then serve at room temperature or chilled, garnished with whipped cream and chocolate-covered espresso beans. 

Makes 8.

Perfect Creamed Spinach.

Creamed spinach can either be divine, or taste very earthy, which is my way of saying nicely that it tastes like dirt. I ran across it in the Times-Picayune column that gathers recipes from local restaurants, and it is purportedly the one served at Ruth's Chris. Having been lucky enough to sample the creamed spinach at Ruth's Chris several years ago, I have very high hopes for being able to create it at home.

Perfect Creamed Spinach

1/2 cup (1 stick) butter plus 2 tablespoons softened
1/4 cup all-purpose flour
2 cups milk or half and half
2 tablespoons chopped onion
1 small bay leaf
1/4 teaspoon salt
1 pound fresh spinach
Salt
Freshly ground black pepper

In a small saucepan, melt 1 stick butter over medium heat until foamy, then add flour and stir until light brown in color. Add onion and seasonings and then whisk in milk, stirring until the mixture comes to a boil and thickens.

Reduce the heat and cook for 5 minutes. Pass through a fine strainer and reserve. The sauce will be very thick.

Cook 1 pound spinach immersed in boiling water for one minute. Remove and immerse in ice water to stop the cooking process. Squeeze spinach until very dry and puree in a food processor. Set aside.

Just before serving, combine the sauce with the pureed spinach and cook on low heat, stirring often, for about 5 minutes. Season to taste with salt and freshly ground black pepper. Finish by stirring in the remaining 2 tablespoons softened butter. Serve warm.

Roasted Potato Salad.

I saw this one in the local newspaper this week, and it spoke to me. Maybe I'll actually find time to make it soon.

Roasted Potato Salad

1 small (4.5 ounce) can mild green chiles, undrained
3 pounds red new potatoes, cut into halves or quarters
3 tablespoons corn oil
½ cup olive oil
3 tablespoon white wine vinegar
1/3 cup chopped purple onion
1 teaspoon salt
½ cup crumbled Queso fresco (optional but tasty)

Preheat oven to 400 degrees. Place potatoes in a large ziploc bag and toss with corn oil to coat; then spread potatoes out onto a large baking sheet a single layer. Bake the potatoes for 35-40 minutes, stirring them once or twice during cooking.

While potatoes are cooking combine chiles, olive oil, white wine vinegar, onion and salt. Pour hot potatoes into a large bowl and pour dressing over all, stirring to combine. Cover bowl with foil and leave to cool for an hour or so. Serve at room temperature. Just prior to serving crumble cheese over potatoes, if desired.

Oatmeal Coconut Pecan Cookies.

I ran across this recipe this morning on another food blog (can't remember which one, sadly) and made them tonight. They are fantastic!

Oatmeal Coconut Pecan Cookies

1 cup granulated sugar
1 cup brown sugar
2 eggs
1 cup (2 sticks) butter, softened
2 teaspoons vanilla
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
2 1/2 cups all-purpose flour
1 cup shredded sweetened coconut (toasting is optional)
1 cup quick oats
1 cup chopped pecans (again, toasting first is optional)

Preheat oven to 350 degrees. In a large bowl cream together the sugars, eggs, butter and vanilla until light and fluffy. Add the dry ingredients and mix until combined. Drop by spoonfuls onto cookie sheet. Bake for about 12 minutes until cookies are lightly browned. Made 95 cookies for me. Recipe could be easily halved if necessary, although I can't imagine why anyone would.

Optional additions:

1 cup chocolate chips
1 cup rice krispies
1 cup crushed corn flakes
1 tsp. almond flavoring

New Blogs!

I have meant to reconfigure the sidebar section of other food blogs for quite a while. After adding quite a few new ones to the list recently, I finally took the time to do it today. Now, the blogs will automatically update in the sidebar as new posts are added to each one. It will greatly enhance the experience. Hope you enjoy it and find some great dishes!

Sweet Potato Hash.

Sweet Potato Hash

1 large or 2 small sweet potatoes, peeled and quartered (about 1 lb.)
1 Tbsp. vegetable oil
1 11-oz. can Southwestern-style corn with black beans and peppers, rinsed and drained
1/2 cup dairy sour cream
2 Tbsp. chipotle salsa
3 medium avocado, peeled, pitted and sliced
Fresh cilantro leaves and chili powder (optional)

Place sweet potatoes in a microwave safe dish; cover and cook on 100 percent power (high) for 5 to 8 minutes or just until tender enough to chop. Cool slightly; cut into chunks. Sprinkle lightly with salt.

In large skillet, heat oil over medium heat. Add potatoes; cook until browned and crisp-tender, about 3 minutes. Add drained corn to skillet. Cook 3 minutes or until potatoes are tender.

Meanwhile, stir together sour cream and chipotle salsa.

To serve, divide sweet potato mixture among 4 plates. Top with avocado and serve with chipotle sour cream sauce. Add cilantro and sprinkle chili powder. Makes 4 servings.

Quick Hummus.

• Quick Hummus
• 
  
• 1 15-ounce can chickpeas, rinsed
• 1 clove garlic
• 1⁄4 cup olive oil, plus more for serving
• 2 tablespoons fresh lemon juice
• 2 tablespoons tahini (sesame seed paste; optional)
• 1 teaspoon ground cumin
• kosher salt
• 1/4 teaspoon paprika
• 
  
• In a food processor, puree the chickpeas and garlic with the olive oil, lemon juice, tahini (if using), cumin, and ¾ teaspoon salt until smooth and creamy. Add 1 to 2 tablespoons water as necessary to achieve the desired consistency. Transfer to a bowl. Drizzle with olive oil and sprinkle with the paprika before serving.

Revelatory Caramel Cake.

This is a recipe for caramel cake that will be included in the forthcoming Southern Foodways Alliance cookbook, a book that I can NOT WAIT to get my hands on in October. I have great respect for both of the editors, Sara Roahen and John T. Edge. It is assured to be a treasure of southern cuisine. (Just in case the link changes or disappears, I'm copying the recipe below as well.)


Cake:

1 cup whole milk
4 large egg whites, at room temperature
2 1/4 teaspoons pure vanilla extract
3 cups sifted cake flour
1 1/2 cups sugar
4 teaspoons baking powder
3/4 teaspoon salt
1 1/2 sticks unsalted butter, cut into tablespoons, softened
3/4 cup heavy cream

Icing:
3 cups sugar
3 tablespoons light corn syrup
1 1/2 cups whole milk
1 stick unsalted butter, softened
1 teaspoon pure vanilla extract
1/2 cup heavy cream

Preheat the oven to 350°. Butter three 8-inch cake pans; line the bottoms with parchment paper. Butter the parchment and flour the pans, tapping out the excess.

In a bowl, mix 1/4 cup of the milk with the egg whites and vanilla extract. In the bowl of a standing mixer fitted with the paddle, mix the flour with the sugar, baking powder and salt. Add the butter and the remaining 3/4 cup of milk. Beat at low speed until blended, then beat at medium speed until smooth, 1 minute. Beat in the egg white mixture in 3 batches.

In another bowl, using an electric mixer, beat the cream until soft peaks form. Stir one-third of the whipped cream into the batter, then fold in the rest. Divide the batter between the pans and smooth the tops. Bake for 25 minutes, until a toothpick inserted in the centers comes out clean. Let the cakes cool on a rack for 10 minutes. Unmold the cakes and peel off the parchment. Invert the cakes and let cool completely.

In a saucepan, stir 2 1/2 cups of the sugar with the corn syrup and milk. Cook over moderate heat, stirring until the sugar dissolves. Keep warm.

Sprinkle the remaining 1/2 cup of sugar in a deep, heavy saucepan. Cook the sugar over moderate heat, swirling occasionally, until an amber caramel forms. Carefully pour the warm milk mixture over the caramel. Cook over moderately high heat, stirring, until the caramel dissolves. Stop stirring and cook until the caramel registers 235° on a candy thermometer. Remove from the heat. Stir in the butter, vanilla and 1/4 cup of the heavy cream. Strain the caramel into the bowl of a standing mixer. Let cool for 15 minutes.

Beat the caramel at medium speed, gradually adding the remaining 1/4 cup of cream, until creamy, about 15 minutes.

Set 1 cake layer on a plate. Pour enough icing over the layer to cover the top. Top with a second cake layer and cover it with icing. Add the final cake layer and pour the rest of the icing over the top of the cake, letting it run down the sides. Working quickly, use an offset spatula to spread the icing gently around the cake. Let the cake stand for 2 hours to set the icing before serving.

NOTES
Cake Tip This cake is even better the day after it's made.

Martha Pearl Villas' Pound Cake.

Martha Pearl's Pound Cake

1 pound (4 sticks) butter
1 pound (2 cups) sugar
9 large eggs
1 pound (4 cups) all-purpose flour
Dash salt
2 teaspoons vanilla extract
Juice of 1 lemon

Preheat oven to 325 degrees. In a large bowl, cream the butter with an electric mixer, then gradually add the sugar, continuing to beat until well creamed and smooth. Add the eggs one at a time, beating well after each addition. Gradually add the flour and salt, beating constantly. Add the vanilla and lemon juice and continue beating until well blended.

Grease and flour a 10-inch tube or bundt pan. Pour in the batter and ''spank'' the bottom of the pan to distribute the batter evenly. Bake until a straw inserted into the cake comes out clean, about 1 hour 15 minutes, taking care not to overcook. Turn cake out onto a rack and let cool.

Snickers Salad.

I tried this for a party, and people could not believe how good it was! It's a new favorite, and is perfect for a quick & cheap make-and-take dish. 

Snickers Salad

1 (8 oz.) container of Cool Whip
1 (3.3 oz) packet of White Chocolate Instant Pudding (or Cheesecake flavor)
1 cup whole milk
4-6 granny smith apples, diced
20 small Snicker’s bars, or 3 standard sized Snickers bars, diced
chopped pecans (optional)

Mix the pudding & milk with a whisk until completely dissolved; then add cool whip and blend together. Stir in apples and Snickers bars. Top with chopped pecans (optional). Serve immediately, or refrigerate for up 8 hours.

Ice Cream Topping.

Ice Cream Topping

1 stick butter, softened
1 cup quick oats
1/4 cup sugar
1/3 cup flour
1 tsp cinnamon

Stir together and bake at 350 for 10-15 minutes, until moderately browned. Cool, and store in airtight container.

Baked Potato Salad.

This one is fantastic!

Baked Potato Salad

8 oz. cream cheese, softened to room temperature
2 cups sour cream
1 1/2 cups mayo
1 1/2 pounds bacon, cooked crisp and crumbled
1/3 cup chopped green onion
1/2 cup creamy italian dressing
dash of worcestershire
1 tsp. ground black pepper
1 tsp. garlic powder
1/2 tsp. salt
6 large baking potatoes, unpeeled - baked & cooled

Combine sour cream & cream cheese in a large bowl, stirring well. Add mayo and next 7 ingredients, stirring well. Slice potatoes into 1/2 inch pieces and stir into mixture.

Greek Chicken Pasta.

Greek Chicken Pasta

2 cups uncooked penne pasta
¼ cup butter, cubed
1 large onion, chopped
1 teaspoon fresh garlic, minced
¼ cup all-purpose flour
1 can (14.5 ounces) reduced-sodium chicken broth
3 cups cubed rotisserie chicken
1 jar (7.5 ounces) marinated, quartered artichoke hearts, drained
1 cup (4 ounces) crumbed feta cheese
½ cup chopped oil-packed sun-dried tomatoes
1/3 cup sliced, pitted Greek olives
2 tablespoon minced fresh parsley

Cook pasta according to package directions. Meanwhile, in a large oven-proof skillet, melt butter. Add onion; sauté until tender. Add garlic and cook about a minute more. Stir in the flour until blended; gradually add broth. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in the chicken, artichoke hearts, cheese, tomatoes and olives. Drain pasta; stir into the pan. Broil 3-4 inches from the heat for 5-7 minutes or until bubbly and golden brown. Sprinkle with parsley.

Swiss Bliss.

Yet another from my new local cookbook from French Camp, MS. Made it tonight, and it is yummy. I was out of regular stewed tomatoes, and substituted in a couple cans of rotel, and it worked just fine. This is perfect over mashed potatoes, as the gravy is excellent. I made garlic parmesan mashed potatoes, purple hull peas, and fresh fried okra as sides. It was a feast! Served over rice, it's more of a classic pepper steak. (It's also excellent over grits, which my wife discovered on our second batch. She says it's every bit as good as the grits & grillades that she loves at the Court of Two Sisters in New Orleans!)

Swiss Bliss

2 pounds round steak, 1" thick, cut into bite-sized pieces
1 tbsp. butter
1 envelope onion soup mix
1 16-oz. can stewed tomatoes, drained (reserve juice)
1/4 tsp. salt
1 can mushroom soup
1/2 cup juice from tomatoes
1 tbsp. A1 steak sauce
1 tpsp. cornstarch
1//2 cup chopped bell pepper
1-2 onions, cut into rings

Line a 9X13 pan with heavy duty foil. Place steak pieces in pan, and add butter, onion soup, bell pepper and drained tomatoes. Stir together mushroom soup, salt, tomato juice, A1, & cornstarch. Pour over steak. Top with bell pepper & onion slices. Close tightly with foil, and bake at 350 for 2 hours.

Squash Hush Puppies.

I need these in my life.

Squash Hush Puppies

2 cups cooked yellow squash
1 cup self-rising flour
1 cup cornmeal mix
1 cup diced onion
1 can cream of mushroom soup
1 egg
1 tsp. paprika
1 tsp. salt
1 tsp. black pepper

Mix ingredients in a large bowl. When thoroughly mixed, spoon into hot oil deep-fryer.

Puffed Egg Surprise.

While in Mississippi this past weekend, we ventured down to French Camp for lunch at the wonderful Council House Cafe. Of course, I wandered through the gift shop, which sells local crafts. I picked up a new local cookbook there, and tried this recipe this morning. I've never seen one quite like it. The dish is currently cooking, and I will post a review later today.

Puffed Egg Surprise

6 eggs, separated
Cheese, of your choosing
Softened butter
Salt & pepper

Preheat oven to 300 degrees. Beat egg yolks at high speed until thick & smooth. Add desired salt & pepper. Mix well. Using clean beaters, whip egg whites in a separate bowl until thick and puffy, but not stiff. Fold yolks & whites carefully together until just uniform in color. Coat bottom and sides of a 10-inch ovenproof skillet with butter. Pour half of egg mixture into skillet. Place cheese on top of egg mixture. Piece together to completely cover egg mixture. Pour remaining egg mixture over cheese to completely cover the cheese. Bake uncovered on center rack for 30 minutes or until medium brown on top and puffy. Do not open over door until near end of cooking. Remove and allow to cool for a few minutes. Cut into wedges.

Deviled Crab Bites with Remoulade Sauce.

Deviled Crab Bites with Remoulade Sauce

1 lb lump crab meat
2 cups bread crumbs
2 cups mayonnaise
4 eggs
1 tsp dry mustard
2 tsp Worcestershire sauce
1⁄2 tsp hot sauce
1⁄2 tsp season salt
1⁄2 tsp old bay seasoning
1⁄2 cup diced bell pepper
1⁄2 cup diced celery
1⁄2 cup diced onion
4 tsp butter

Sauté bell pepper, onion and celery in butter until tender. Thoroughly combine all ingredients and spices except crab meat. Mix well. Pick through the crab meat checking for shells then fold crab meat into mixture. If the mixture appears too moist, add flour to properly combine. If the mixture appears too dry, add 1 egg. To deep fry: Preheat oil to 350 degrees. Using a 1 to 2 ounce cookie scoop, drop the mixture into the oil, like you would a hushpuppie. To pan fry: Preheat about 1⁄2” of oil in the bottom of a fry pan over medium high heat. Form the mixture in the shape of a ball (about an 11⁄2 diameter). Place the crab bites in the fry pan and cook until dark brown then flip and cook the other side.

Remoulade Sauce

12 oz mayonnaise
3 tbsp olive oil
1⁄2 tbsp paprika 1tbsp horseradish
1⁄4 c diced green onions
1⁄2 tbsp hot sauce
1tsp old bay seasoning

Mix all ingredients well.

Shrimp Enchiladas.

Shrimp Enchiladas

1 medium bell pepper-diced
1 medium onion-diced
2 cans green chilies
2 tablespoons butter
8 oz cream cheese
8 oz sour cream
1 can cream of chicken soup
1 can cream of celery soup
1 teaspoon garlic powder
1 teaspoon chicken base/flavoring
1⁄2 teaspoon cumin
1⁄2 teaspoon cayenne pepper
1⁄2 teaspoon white pepper (substitute black pepper if necessary)
1 1⁄2 pounds peeled small shrimp
8 oz shredded cheese
20-8” flour tortillas (at room temperature)
Diced tomatoes-for topping
Diced green onion-for topping
Extra shredded cheese-for topping

Sautee bell pepper, onion and green chilies in butter until translucent. Add cream cheese and sour cream, stirring constantly until melted. Add the soups and the spices then mix well. Allow to simmer for 2-3 minutes. Reserve 1/3 of this mixture for topping the enchiladas. To the remaining mixture, add the shrimp and cook until pink. Finally, add the 8oz shredded cheese and stir well. Remove from heat and let rest for 10 minutes. Once the filling has cooled slightly it will become a little thicker making the enchiladas easier to stuff.

Spray a large casserole dish or baking pan with pan release. One at a time, fill each tortilla with about 2 tablespoons of the enchilada filling, placing the filling not in the center of the tortilla but about 1/3 of the way on the tortilla. This makes the tortilla easier to tuck and roll. Place each enchilada in the dish or pan. Once all of the enchiladas are prepared, top them with the reserved mixture. Then garnish with the fresh diced tomatoes, diced green onions and shredded cheese. Bake in the oven at 350 degrees for about 10 minutes; just long enough to slightly brown the tortillas and melt the cheese. Allow to cool for a few minutes before serving.

Toasted Pecan Pesto.

Toasted Pecan Pesto

1/2 cup chopped pecans
2 cups loosely packed fresh basil leaves
1/2 cup(2oz) shredded Parmesan cheese
1/3 cup olive oil
3 large garlic cloves
1/8 tsp salt

Preheat oven to 350. Bake pecans in a single layer in a shallow pan 8 to 10 minutes or until toasted and fragrant. Let cool 20 minutes. Process pecans and remaining ingredients in a food processor until smooth.