Cajun Shrimp & Grits.

Cajun Shrimp & Grits

2 tablespoons vegetable oil
2 teaspoons minced garlic
½ cup finely julienned country ham
¼ cup diced celery
¼ cup diced onion
¼ cup diced green bell pepper
1 cup chopped tomato
2 tablespoons Paul Prudhomme's Cajun spice mix
¼ cup white wine
1 ½ cups heavy cream
1 ½ pounds large shrimp, peeled and deveined
4 cups hot cooked stone-ground grits
1 bunch scallions, chopped

Heat the oil over medium heat in a large large heavy-bottomed frying pan. Sauté the garlic and ham lightly for 30 seconds. Add the rest of the vegetables, sprinkle in the Cajun spice, stir to combine, and sauté for 2 to 3 minutes.

Add the wine to the pan to deglaze it, scraping up any browned bits on the bottom of the pan. Add the cream and cook until the sauce is reduced and thickened to the desired consistency. If the sauce separates, whisk in more cream to bring it back together. Add the shrimp and simmer them in the sauce for 3 to 4 minutes, or until the shrimp turn pink.

Divide the hot grits between four bowls, spoon the shrimp and sauce over them, sprinkle with scallions, and serve immediately.

Shrimp Newburg.

Shrimp Newburg

3 Tbsp. butter or margarine
1/2 lb. fresh mushrooms, sliced
3 lbs. wild-caught shrimp, cooked, peeled and deveined
2 10-oz. cans mushroom soup
1/2 cup light cream
1/3 cup sherry
2 tsp. dry mustard
4 tbsp. grated parmesan cheese
Salt and pepper to taste

Melt butter in double boiler. Add soup, mustard, salt and pepper. Simmer for 15 minutes. Whip cream. Add mushrooms, shrimp, and sherry to mixture in double boiler and continue to cook over low heat. Add parmesan cheese. Fold in cream. If sauce is too thick, thin with milk. Serve over rice, in pastry shell, or over toast. Serves 8

Shrimp Boiled in Beer.

Alabama Wild Shrimp Boiled in Beer


5 lbs. wild-caught shrimp
2 cans beer
2 whole lemons, cut up
1 piece celery, diced
2 onions, cut up
2 large cooking spoons salt
2 large cooking spoons olive oil
Red pepper to taste
1 bay leaf
enough water to cover shrimp

Bring everything to a boil. Add 5 pounds of headless shrimp. Cover, return to a boil, and boil 5 minutes. Stir, then let stand covered off the heat for 6 more minutes. They should be just right to peel and easily eat.

Alton Brown's Ginger Almonds

Ginger Almonds

Recipe courtesy Alton Brown, 2009

From the Good Eats episode, Live and Let Diet.

Prep Time:

10 min

Inactive Prep Time:

30 min

Cook Time:

27 min

Level:

Easy

Serves:

1 pound or approximately 4 cups

Ingredients

• 1 tablespoon ground ginger
• 1 teaspoon kosher salt
• 2 teaspoons olive oil
• 1 teaspoon dark sesame oil
• 1 dried arbol chile, stemmed and broken into small pieces
• 1 pound whole natural almonds
• 1 tablespoon less-sodium soy sauce
• 1 tablespoon Worcestershire sauce

Directions

Heat the oven to 250 degrees F.

Combine the ginger and salt in a large mixing bowl and set aside.

Heat the olive oil and sesame oil in a 12-inch saute pan over medium-low heat. Add the arbol chile and cook, stirring frequently, until the chile begins to give off an aroma, 30 to 45 seconds. Add the almonds and cook, stirring frequently until lightly toasted, approximately 5 minutes. Add the soy sauce and Worcestershire sauce and cook until reduced slightly and the pan looks dry, approximately 1 minute. Immediately remove the nuts to the large bowl and toss with the ginger mixture.

Spread the coated nuts into a single layer on a half sheet pan lined with parchment paper and bake in the oven for 20 minutes. Remove the pan to a cooling rack for at least 30 minutes or until completely cool. Store in an airtight container for up to 1 week.

Alton Brown's Sherried Sardine Toast

Sherried Sardine Toast

Recipe courtesy Alton Brown, 2009
From the Good Eats episode, Live and Let Diet.

Prep Time:

15 min

Inactive Prep Time:

--

Cook Time:

5 min

Level:

Easy

Serves:

4 servings

Ingredients

• 2 (3.75-ounce 2-layer) tins brisling sardines in olive oil
• 2 tablespoons finely chopped parsley leaves, divided
• 1 tablespoon sherry vinegar
• 1/4 teaspoon lemon zest, reserve the lemon and cut into 4 wedges
• Freshly ground black pepper
• 4 (1/2-inch) thick slices crusty bread, such as sourdough, country loaf or rye
• 1 ripe Hass avocado
• Coarse sea salt

Directions

Drain the oil from 1 tin of sardines into a small bowl and set aside. Drain the oil from the other tin into another small bowl and whisk in 1 tablespoon of parsley, vinegar, lemon zest, and black pepper, to taste. Add the sardines, stir to combine and set aside for up to 1 hour.

After 45 minutes, put a rack 3-inches from the broiler and heat the oven to the broiler setting on high. Brush each slice of bread on 1 side with the reserved oil. Put the bread, oil side up, onto a cooling rack set inside a half sheet pan and broil 2 to 3 minutes or until golden brown and crisp.

Halve the avocado and remove the pit. Smash the flesh in each half with a fork.

Spread the avocado evenly onto the toasted bread. Top evenly with the sardines. Pour any remaining dressing on top and garnish with the remaining parsley.

Season lightly with sea salt and serve with lemon wedges.

Alton Brown's Buff Smoothie

Buff Smoothie

Recipe courtesy Alton Brown, 2009
From the Good Eats episode, Live and Let Diet.


Ingredients

• 4 ounces plain, low-fat soy milk
• 4 ounces acai, grape, or pomegranate juice
• 4 ounces frozen banana
• 4 ounces frozen strawberries
• 4 ounces frozen blueberries
• 4 ounces frozen peaches

Directions

Combine the soy milk, juice, banana, strawberries, blueberries, and the peaches in the carafe of a blender. Cover and refrigerate overnight or up to 8 hours.

In the morning, or when the fruit is partially thawed, put the carafe on the base of the blender, start at the lowest speed and slowly accelerate to medium, until you achieve a vortex. Blend on medium for 1 minute. Increase the speed to high and blend for an additional minute. Serve immediately.

Comeback Sauce #2.

Condiment, salad dressing, whatever.......


Comeback Sauce

1 cup Mayonnaise
1/2 cup Ketchup
1/2 cup Chili Sauce
1/2 cup Cottonseed Oil
1/2 cup Yellow Onion, grated
3 tbl Lemon Juice
2 tbl Garlic, minced
1 tbl Paprika
1 tbl Water
1 tbl Worcestershire
1 tsp Pepper
1/2 tsp Dry Mustard
1 tsp Salt

Combine all ingredients in a food processor and mix well.

Corn & Crab Bisque.

Corn & Crab Bisque
from the Purple Parrot Cafe

1/2 tsp Clarified Butter
1/3 cup yellow onion, medium diced
1/4 cup green bell peppers, medium diced
1/4 cup celery, medium diced
1 tsp garlic, minced
1 1/2 tsp basil, dried
1 tsp white pepper
1/4 tsp cayenne pepper
1/2 tsp thyme
1 1/2 qts Chicken Stock or low sodium chicken broth
1/4 cup white wine 1 Tbl brandy
2 tsp Worcestershire
2 tsp Crescent City Grill Cayenne and Garlic Sauce
3 cups fresh corn kernals, scraped with pulp (or 2 cans whole kernal corn, drained)
1/2 cup margarine
1/2 cup flour
3 cups heavy cream
1 cup Half-n-Half
1 Tbl Crescent City Grill Creole Seasoning
2 lbs jumbo lump Crabmeat, picked of all shell

In an 8-quart saucepan, sweat onion, bell pepper, and celery in clarified butter over medium heat until soft. Add garlic, basil, pepper, cayenne, and thyme. Stir well, making sure that spices are incorporated. Add stock, wine, brandy, Worcestershire, and Cayenne and Garlic Sauce. Cook on high heat 7-10 minutes, then reduce heat to medium. While stock is boiling, make a light peanut butter-colored roux with the margarine and flour. Add the roux to the hot stock and stir thoroughly. Add heavy cream, Half-n-Half, Creole Seasoning, and crabmeat. Serve hot and garnish with freshly chopped parsley.

Yield: 1 gallon

Cloud Biscuits.

Cloud Biscuits
From James Villas

1 1/2 cups all-purpose flour
1/2 cup cake flour
1 Tbsp. sugar
4 tsp. baking powder
1/2 tsp. salt
1/2 cup chilled vegetable shortening
2/3 cup whole milk
1 large egg, beaten

Preheat oven to 475. In large mixing bowl, whisk together the two flours, sugar, baking powder, and salt. Add the shortening and cut it in with a pastry cutter or rub with your fingertips until the mixture is mealy. (Or use a food processor.)

In glass measuring cup, whisk together the milk and egg, add to the flour mixture, and stir with a fork just till the dough follows the fork around the bowl. Transfer the dough to a lightly floured work surface and knead gently four to five times.

Roll out the dough about a quarter-inch thick and cut out rounds with a two-inch biscuit cutter (you can use a small juice glass if you don’t have a biscuit cutter). Roll the scraps together and cut out more rounds. Arrange the rounds fairly close together on two baking sheets. Bake in the center of the oven till just golden, 10 to 12 minutes. Serve with butter and honey!

Crab Imperial.

Crab Imperial
from James Villas

1 lb. fresh lump crabmeat, picked over for shells
1 cup homemade or Hellman’s mayonnaise
1 Tbsp. fresh lemon juice
1 tsp. Worcestershire sauce
Salt and freshly ground black pepper to taste
Fine dry bread crumbs
1/4 cup (1/2 stick) butter, melted
Lemon wedges for serving

Preheat oven to 375. Put crabmeat in a large bowl and add mayonnaise, lemon juice, Worcestershire, salt, and pepper. Mix everything gently with your hands, lifting the crabmeat up and down in the air the way a child lifts soapsuds to play with them (this motion separates the mixture in such a way that the crabmeat has the airy texture of a souffle).

Divide equal handfuls of the mixture among four ovenproof seafood shells and sprinkle the top of each with a few bread crumbs. Now drizzle some of the butter over the tops and place the shells on a heavy baking sheet. Bake them up 15 to 20 minutes, till just lightly browned and crusty on top but not at all burned.

Serve with lemon wedges for people to squeeze on top.

Caramel Chewies.

This recipe makes something similar to a "blondie", but taken to a whole other level. The brown sugar magically transforms into pockets of caramel during the cooking process, and the flavor is simply addictive. It takes less than 10 minutes to stir up a batch, and a half-hour of cooking. Let them cool for about an hour for the flavor & texture to properly synthesize. And then watch them disappear. I used an 8.5 X 11 pan so that they would be a little thicker, so the cooking time was about 35 minutes. You do not want to overcook these.


Caramel Chewies
from James Villas

1/2 cup (1 stick) butter, softened
2 cups firmly packed light-brown sugar
2 large eggs
1 tsp. vanilla extract
1 cup all-purpose flour
1/4 tsp. salt
1 cup chopped pecans

Preheat oven to 350. Grease a 9X13 baking pan and set aside.

In large mixing bowl, cream butter and brown sugar together. Add eggs one at a time, beating till well blended. Add vanilla, flour, and salt and beat till well blended. Add one-half cup pecans and stir till blended.

Spread the batter in the pan and sprinkle remaining nuts on top. Bake just till the cake is slightly firm, about 30 minutes, cool a bit, then cut into chewies.

Peanut Butter Banana Sandwich Bread Pudding.

Peanut-Butter Banana Sandwich Bread Pudding

8 buttermilk bread slices, crusts removed
1/2 cup creamy peanut butter
2 bananas, thinly sliced
2 large eggs
1/2 cup granulated sugar
2 tablespoons brown sugar
1 3/4 cups whipping cream
Peanut Butter Streusel Topping
Dark Caramel Sauce
Garnish: powdered sugar

Spread bread slices with peanut butter. Top 4 bread slices with bananas and remaining bread slices, peanut butter sides down, pressing firmly. Cut sandwiches into 1-inch pieces; place in 8 lightly greased (8-oz.) ramekins.

Whisk together eggs and sugars; whisk in whipping cream. Gradually pour mixture over sandwich pieces in ramekins; sprinkle with Peanut Butter Streusel Topping. Place ramekins in a 15- x 10-inch jelly-roll pan. Cover and chill 2 to 24 hours.

Preheat oven to 375°. Let puddings stand at room temperature 30 minutes. Bake 20 to 25 minutes or until golden brown, set, and puffed. Serve warm with Dark Caramel Sauce. Garnish, if desired.

(Bread pudding mixture may be prepared in an 11- x 7-inch baking dish. Bake at 375° for 35 minutes or until golden brown, set, and puffed.)

Peanut Butter Streusel Topping

1/4 cup all-purpose flour
1/4 cup firmly packed brown sugar
2 tablespoons butter
2 tablespoons creamy peanut butter
1/4 cup chopped salted peanuts

Stir together flour and brown sugar in a bowl. Cut in butter and peanut butter with pastry blender or fork until mixture resembles small peas. Stir in peanuts.


Dark Caramel Sauce

1 cup sugar
1 cup whipping cream
1 teaspoon vanilla extract
1/8 to 1/4 tsp. salt

Cook sugar in a 3-qt. heavy saucepan over medium heat 6 to 8 minutes or until sugar caramelizes, tilting and swirling pan to incorporate mixture. Stir in whipping cream. (Mixture will bubble and harden.) Cook, stirring constantly, until mixture melts and begins to boil (about 5 minutes). Quickly pour sauce into a bowl; stir in vanilla, and salt. Let cool 15 minutes. Serve warm or cool.

Note: To make ahead, cover and chill up to 3 weeks. To reheat, cook, uncovered, in a microwave-safe glass bowl at MEDIUM LOW (30% power) for 2 minutes or until warm, stirring once.

Grilled Potato Salad.

Grilled Potato Salad

8 bacon slices
4 medium-size red potatoes, cut into 3/4-inch cubes (about 5 cups cubed)
1 large white onion, cut into 1/2-inch-thick strips
Potato Salad Dry Rub
Potato Salad Dressing
Garnish: chopped fresh parsley

Preheat grill (or oven) to 350° to 400° (medium-high) heat. Cook bacon, in batches, in a large skillet over medium-high heat 8 to 10 minutes or until crisp; remove bacon, and drain on paper towels, reserving drippings in skillet. Crumble bacon. Add potatoes, onion, and Potato Salad Dry Rub to hot drippings in skillet, tossing to coat. Remove potato mixture with a slotted spoon. Grill potato mixture, covered with grill lid, over 350° to 400° (medium-high) heat in a grill wok or metal basket 30 minutes or until tender, stirring every 5 minutes. Transfer mixture to a large bowl. Add Potato Salad Dressing, and toss to coat.


Dry Rub

2 teaspoons salt
1 1/4 teaspoons pepper
1 teaspoon paprika
1 teaspoon garlic powder
1/4 teaspoon dried thyme
1/4 teaspoon dried crushed rosemary
1/8 teaspoon celery seeds

Stir together all ingredients. Store in an airtight container up to 1 month.


Potato Salad Dressing

5 1/2 tablespoons mayonnaise
2 tablespoons Dijon mustard
2 teaspoons Worcestershire sauce

Stir together all ingredients. Store in an airtight container in refrigerator up to 2 weeks.

Chicken-and-Potato Pancakes.

Chicken-and-Potato Pancakes

Yield: Makes 6 to 8 servings (about 18 cakes)

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.

Note from the Southern Living kitchens.....

For testing purposes only, we used Aunt Jemima Complete Pancake & Waffle Mix and Simply Potatoes Shredded Hash Browns.

Chicken-and-Rice Cakes: Substitute shredded Italian six-cheese blend for colby-Jack cheese blend and 1 cup cooked rice for hash browns. Proceed with recipe as directed.

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. Makes 1 1/4 cups. Prep: 5 min., Cook: 5 min. (We used Knorr Roasted Chicken Gravy Mix.)

Sausage and Cheese Muffins

Julie Denton shared this recipe, and it is easy and delicious!

1 lb pork sausage
3 cups baking mix
1 1/2 cups shredded cheddar
1 can condensed cheese soup
3/4 cup water

Brown and drain meat.
Combine meat, mix, & cheese in a large bowl.
Make a well in the center of the mixture, stir in soup and water just until dry ingredients are moist.
Spoon into muffin pans, fill to top.

Bake at 375 degrees for 20-25 minutes.

Cinnamon French Toast Bake

Pillsbury Cinnamon French Toast Bake

Conecuh Sausage Breakfast Casserole.

Conecuh Sausage Breakfast Casserole

2 pounds Conecuh brand sausage, diced

1 medium green bell pepper, chopped

1 medium red bell pepper, chopped

1 medium onion, chopped

4 cups shredded hash brown potatoes

3 cups sharp Cheddar cheese

2½ cups baking mix

3½ cups milk

1 teaspoon pepper

1 teaspoon salt

9 eggs

Brown sausage, peppers and onions in a large skillet; drain.

Divide evenly and place in the bottom of two greased 9x13-inch casserole dishes. Mix remainder of ingredients, divide evenly, and pour over sausage mixture in each dish.

Bake at 370 degrees for 35-40 minutes or until eggs are set.

Bayou Blondies.

Bayou Blondies

1 cup chopped pecans
1/2 cup butter, melted
3 large eggs, divided
1 (18.25-oz.) package yellow cake mix
1 (8-oz.) package cream cheese, softened
1 (16-oz.) package powdered sugar

1. Combine pecans, butter, 1 egg, and cake mix, stirring until well blended; press in bottom of a lightly greased 13- x 9-inch pan.

2. Beat remaining 2 eggs, cream cheese, and powdered sugar at medium speed with an electric mixer until smooth. Pour over cake mix layer.

3. Bake at 325° for 40 minutes or until set. Cool in pan on a wire rack. Cut into squares.

Crispy Praline Cookies.

Crispy Praline Cookies

1 cup all-purpose flour
1 cup firmly packed dark brown sugar
1 large egg
1 cup chopped pecans
1/2 cup butter, softened
1 teaspoon vanilla extract

Stir together all ingredients in a large bowl, blending well. Drop cookie dough by tablespoonfuls onto ungreased baking sheets.

Bake at 350° for 13 to 15 minutes. Cool on baking sheets 1 minute; remove cookies to wire racks to cool completely.

Crispy Praline-Chocolate Chip Cookies: Add 1 cup semisweet chocolate morsels; bake as directed.

Peanut Butter Candy Bar Brownies.

Peanut Butter Candy Bar Brownies

1 (16-oz.) package Nutter Butter cookies, crushed
1/2 cup butter, melted
1 (14-oz.) can sweetened condensed milk
1/2 cup creamy peanut butter
1 tablespoon vanilla extract
5 (1.5-oz.) packages chocolate-covered peanut butter cup candies, coarsely chopped
2 (2.1-oz.) Butterfinger candy bars
1 cup semisweet chocolate morsels
1/2 cup honey-roasted peanuts
1/2 cup sweetened flaked coconut

Combine crushed cookies and butter in a medium bowl. Press crumb mixture into bottom of a greased aluminum foil-lined 13" x 9" pan, allowing foil to extend over ends of pan. Bake at 350° for 6 to 8 minutes.

Combine condensed milk, peanut butter, and vanilla in a medium bowl, stirring until smooth.

Sprinkle chopped candy bars, chocolate morsels, peanuts, and coconut over crust. Drizzle condensed milk mixture over coconut.

Bake at 350° for 27 minutes or until lightly browned. Remove to a wire rack, and let cool in pan. Use foil to lift uncut brownies out of pan. Peel foil away from sides of uncut brownies, and cut into bars.