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Sweet Potato Crawfish Croquettes
2007-08-22 13:51:00
Today's recipe comes from my first cookbook, Voodoo In The Kitchen, which I self-published in 1992. Sadly, it's out of print!  These croquettes make a nice little menu item for a cocktail party.  For folks who don't like seafood, a nice substitution for the crawfish is some finely diced corned beef and a dash of horseradish!  You can even do a vegetarian version by adding some roasted vegetables.  Have some fun and experiment with the ingredients!Read More...
More About: Sweet , Appetizers , Potato , Croque

Baked Brussels Sprouts
2007-08-21 13:16:00
Here's a bit of vegetable comfort food.  "Vegetable comfort food?!"  Yes, vegetable comfort food!  These sprouts make a beautiful side dish for almost any meal but can also be enjoyed as a simple snack.  "A snack?!"  Yes, a snack!  The world does not run on potato chips alone, my friends!Ingredients:2 lbs fresh Brussels Sprouts3 TBS Olive Oil1/2 tsp Kosher Salt1/4 tsp freshly ground Black PepperGrated Romano CheeseCooking Procedure:Preheat your oven to 400 degreesPlace the brussels sprouts in a colander & give them a light rinse with cold waterLet them drain for a few minutesCut off the root base stem from all of the sproutsDiscard any loose or yellowed leavesUsing your knife, make a small "X" on the bottom of the sprouts (where you had cut away the stem)Place the sprouts in a bowl Drizzle the olive oil over the sproutsUsing your hands, toss wellSprinkle the salt & pepper over the sproutsToss well once morePla...
More About: Vegetables , Baked , Brussels Sprouts

J.P.'s Stuffed Catfish
2007-08-21 01:05:00
Here's an old favorite recipe of mine.  This is a very rich dish ("Oooh!  All that butter!   Lord have mercy!") that has its roots in cajun cookery.  If you're allergic to shellfish and can't eat the crabmeat in the dressing, substitute some roasted eggplant or squash in the dressing.Ingredients:Shrmp StockNote: For my recipe for a rich shrimp stock, go to Homestyle Shrimp Stock1 lb lump crabmeat1/2 lb unsalted Butter, cubed1/4 cup Celery, diced1/4 cup Green Bell Pepper, diced1/2 cup Spanish Onion, diced2 TBS Worcestershire Sauce2 TBS Frank's Red Hot Sauce1/3 cup grated Romano Cheese3/4  cup Plain Bread Crumbs1/2 cup Graham Cracker Crumbs4 large Catfish FilletsOlive Oil1 TBS fresh Lemon Thyme leaves, diced1 large Lemon, quarteredRead More...
More About: Seafood , Main Course

Hell Sauce
2007-08-18 14:04:00
Over the years, this sauce has functioned as my version of a fra diablo sauce. It's not a traditional fra diablo as there's no olive oil or garlic in this recipe but it works well for me.  I like the combination of the sweetness from the brown sugar and the burn of the jalapeno peppers.  The sauce is great on pasta as well as chicken or seafood.Ingredients:1/4 lb unsalted Butter1 small Spanish Onion, chopped medium fine2 stalks Celery, chopped fine1 large Green Bell Pepper, chopped medium fine1 small Carrot, peeled & diced fine2 large fresh Jalapeno Peppers, stems removed & diced fine1 TBS Worcestershire Sauce 2 TBS Dark Brown Sugar1 TBS Malt Vinegar2 TBS canned diced Green Chiles4 cups canned Crushed Tomatoes2 TBS Tomato Paste2 TBS Frank's Red Hot Sauce1/4 cup strong Black CoffeeRead More...
More About: Hell

Steamed Mussels
2007-08-17 14:15:00
  Here in Long Island, one of the great pleasures of summer is a bowl of steamed mussels.  This recipe calls for cultivated mussels.  "Culivated mussels?!  Does that mean you have to speak French to eat them?"  Not really.  As opposed to the types of mussels found in the wild, cultivated mussels are farmed by hanging pieces of rope in the water and catching the mussel larvae that floats by.  The type of mussel I prefer to use in my kitchen comes from Prince Edward Island in Canada.  They have a delicous sweetness to them.  You may notice that the meat of some mussels differ in color when cooked; an orange hue indicates that the mussel is a female, the male mussel's meat is white when cooked.  One advatage of using a culivated product such as PEI mussels is that when you buy them they will already have been scrubbed and cleaned and those pesky beards will have been removed as well.  "Mussels have beards?...
More About: Seafood , Main Course , Steam , Steamed

Okeefenokee Pickled Shrimp
2007-08-16 13:52:00
Here's a recipe I picked up in Florida years ago!  It's the perfect thing to serve on a summer night. The chilled shrimp have a refreshing taste that is both sweet and tart at the same time.Ingredients:3 lb large Shrimp , steamed1 large Bay Leaf2 medium sized Spanish Onions, chopped medium fine3 TBS Extra Virgin Olive Oil1/4 cup Worcestershire Sauce2 TBS Malt Vinegar1 tsp White Sugar2 TBS Old Bay Seasoning1 tsp Pickling Spice1/2 tsp Coleman's Dry English Mustard1/4 tsp Ground CuminFresh Salad GreensSliced TomatoesCooking Procedure:After steaming your shrimp, place them in the fridge to cool for 2 hoursAfter the shrimp have chilled, peel, devein and remove the tails from the shrimpChop the shrimp coarsely & place them in a large mixing bowlAdd the remaining ingredientsUsing your hands, toss wellCover the bowl tightly with plastic wrap & place this in the fridge overnightTo serve:  Place salad greens on individual plates & spoon the chilled pickled shrimp over ...
More About: Seafood , Main Course , Pickle

Spice Rubs for Barbecue
2007-08-15 13:47:00
As anyone who reads this recipe blog on a regular basis knows, I'm a big fan of using spice mixes to season dishes of all kinds.  Today, we'll take a look at some spice rubs.  Dry spice rubs for the preparation of barbecue function on two levels; the rubs can be used to not only season what you're cooking (beef, pork, poultry), they also play an important role in sealing in the flavor as the food is being cooked.  After preparing your spice rubs and mixes, always store them in opaque containers and then keep those containers in cool, dark places as exposure to light and heat causes the flavor quotient of spices to decrease over time.  Here's several recipes for spice rubs you can use when you're doing the barbecue thang!BASIC DRY RUB Ingredients:1 cup Kosher Salt1 cup Ground Black Pepper1 cup Paprika1 tsp Cayenne Red Pepper (Note: Use Hungarian Paprika if you can get it-- it's much sweeter than the generic stuff)Preparation:  Combine all ingredien...
More About: Barbecue , Spice

World War II Cookie Bars
2007-08-15 02:26:00
Here's an old Wold War II recipe that was reconfigured by my wife, Loretta, who has a great arsenal of desserts.  During World War II, many home cooks had to come up with new baking techniques due to the scarcity of flour, butter and eggs.  This recipe is a good example of the types of cooking that was taking place on the "home front" during the food rationing people experienced.Ingredients:2 cups Graham Cracker crumbs2 cups Semi-Sweet Chocolate Chips2 cans Sweetened Condensed MilkCooking Procedure:Preheat your oven to 350 degreesLine a 9 X 13 inch pan with heavy aluminum foilGrease the foil generously with a non-stick cooking spray(Note: the word generously means exactly that---once you've sprayed the foil and you think you've greased it generously, then spray it a little more!)In a medium sized mixing bowl, combine all ingredientsMix until it is completely blendedSpoon the blended mix into the foil lined panPlace the pan in the oven & bake...
More About: World War , Desserts , Bars , Cookie

A hearty thank you to the Vidalia Onion folks!
2007-08-13 16:06:00
Here's a hoot for ya---the official site of Georgia's Vidalia Onion has honored me by posting my recipe for Vidalia Onion Pie on their website.  The recipe comes from my Put Some South In Yer Mouth Cookbook.  To view the recipe, go to VidaliaOnion.org   On their website, you can find a wide variety of recipes related to those wonderful onions.  To view their recipe list, go to Vidalia Onion Committee Recipes.  Thanks again to the Vidalia Onion folks for throwing a little bit of the spotlight on the work I've been doing here.  Mucho appreciato!
More About: Hank

Black Bean Mango Salsa
2007-08-12 22:54:00
I've been on a salsa kick lately.  It's probably due to the hot weather we've been slogging through up here in New York.  To me, there's nothing better than kicking back with a cold beer, a bowl of tortilla chips and some salsa on a really hot day.  This salsa recipe combines the sweetness of mango with the tang of the habanero pepper.  Increase the habanero quotient if you want to set your proverbial wig on fire!  Otherwise, leave it as it is and you'll enjoy a nice little tingle.Ingredients:1 cup cooked canned Black Bean s, rinsed with cold water2 cups fresh Mango , cubed1/4 cup fresh Cilantro leaves, diced1 medium sized Red Onion, diced1 large Red Bell Pepper, diced2 cups Tomatoes, chopped medium coarse2 TBS fresh Lime Juice1 tsp Honey1 small fresh Habanero Pepper, stem removed & dicedDry Spice Mix:1 TBS Ground Cumin1 tsp Dark Chili Powder1/2 tsp Kosher SaltCooking Procedure:Combine all ingredients in a mixing bowlUsing your hands, toss the sa...
More About: Appetizers , Salsa

Lentil Stew
2007-08-11 13:24:00
I guess you'd have to classify lentils as one of the original "fast foods" as they cook a lot quicker than most other dried legumes!  Here's a recipe for a simple lentil stew that has been known to "clear the mind" and put things right after a long, hard day.Read More...
More About: Stews , Lent

How To Make Your Own Steak Sauce
2007-08-10 15:22:00
I always like throwing a steak on the grill this time of year.  Usually, I'll slather the grilled meat with some delicious steak sauce but I think those store bought condiments are outrageously expensive so, whenever possible, I try to make my own homemade versions of some of my favorites table sauces.  Here's a recipe for a steak sauce which can easily take the place of that overpriced bottle of you-know-what Sauce you have in your kitchen!Read More...
More About: Steak , Make

Fresh Blueberry Sauce
2007-08-09 13:35:00
This time of the year, blueberries are a great buy at your local farmer's market. Here's a recipe for a sauce you can make with those fresh blueberries.  "What should I do with this sauce?"  Ah, there's a variety of ways to employ this fruity wonder!  You can drizzle some on your breakfast pancakes or waffles (IHOP eat my dust!), or spoon some over a nice mound of cool vanilla ice cream, or perhaps a quick slather over a thick slice of homemade poundcake or just splash a touch of it on a slice of cheesecake!  Any way you choose to go, you'll probably end up in the right place, eh?Read More...
More About: Fresh , Sauce

Hot Lips Shrimp Pate
2007-08-08 13:54:00
 +   Here's a recipe from one of my cookbooks, The Cookbook From Hell.  This tangy dip is designed for those among you who don't mind if their lips swell up after eating something hot! Just remember: hot, spicy food creates endorphins!  Hoo Hah!Ingredients:2 lb chilled boiled shrimp, peeled, deveined & tails removed3 large dried Habanero Pepper Pods, stems removed & crumbled upNote: Always handle habanero pepprs (fresh or dried) while wearing gloves to prevent burning your eyes, nose, mouth or other sensitive body parts!1 tsp fresh Lemon Juice1 tsp Malt Vinegar1 TBS Cooking Sherry1 TBS Worcestershire Sauce1/4 cup Hellman's Mayonnaise3 TBS Dark Brown Mustard (Creole Mustard if you have it)1/2 tsp Cayenne Pepper1/2 tsp Kosher Salt1 tsp dried Tarragon, crumbled1/2 cup Sour CreamCooking Procedure:Chop up all of the shrimp coarselyPlace the chopped shrimp & the habanero pod pieces in a food processorProcess this for 30 secondsAd...
More About: Appetizers , Lips , Shrimp

Tipsy Stewed Tomatoes
2007-08-07 12:20:00
Stewed tomatoes were first marketed in the the late 1940's, but prior to that folks put up their own stewed tomatoes in preserve jars in order to have the availability of tomatoes during the winter months when they couldn't grow them for consumption.  This recipe was given to me a few years back by a bartender in Montauk which is out on the East End of Long Island.  His name?  It remains lost in a fog of time and vodka.  I do remember this: his version called for a bit more whiskey than what I use here!Read More...
More About: Vegetables , Tomatoes , Tipsy

Summer Sweet Corn Pudding
2007-08-06 13:02:00
Up here in Long Island, this time of the year brings delicious sweet corn!  Once the corn season starts, I'll usually make a batch of this custardy side dish; it makes a great pairing with meat and poultry.  The hot sauce in this recipe adds just a little "tang" to the corn pudding, not a whole lot of heat, so don't be afraid to use it!READ MORE...
More About: Summer , Corn , Sweet , Side Dish , Pudding

Summer Sweet Corn Pudding
2007-08-06 13:02:00
Up here in Long Island, this time of the year brings delicious sweet corn!  Once the corn season starts, I'll usually make a batch of this custardy side dish; it makes a great pairing with meat and poultry.  The hot sauce in this recipe adds just a little "tang" to the corn pudding, not a whole lot of heat, so don't be afraid to use it!Ingredients:2 cups Whole Milk1 TBS unsalted Butter, melted3 large Eggs3/4 cup White Flour, sifted1/4 cup Swiss Cheese, grated1 large Red Bell Pepper, stem removed, seeded & diced1 TBS Frank's Red Hot sauce1 tsp White Sugar 1 tsp fresh Rosemary, diced2 1/2 cups Corn Kernels (stripped from ears of corn)Extra Butter for greasing the baking dishDry Spice Mix:1/2 tsp Basil1/4 tsp Thyme1/4 tsp Kosher Salt1/4 tsp freshly ground Black PepperCooking Procedure:Grease a 2 quart pyrex baking dish with the extra butter & set this asidePreheat your oven to 325 degreesIn a saucepan, bring the milk to a high simmer & ...
More About: Summer , Sweet , Side Dish , Pudding

Simple Baked Porkchops
2007-08-04 13:15:00
 This is a recipe that I learned from my Gran'Ma when I was in high school.  It's a good example of how simplicity in cooking is a direct line to clean flavors.  If you're cooking something, don't act like you're trying to redecorate your living room!  Nowadays, I find many cooks "over-think" their ingredients and conceptualize their food to death.  Try this dish on for size.Read More...
More About: Baked , Meat , Simple , Main Course

The BCBLT Sandwich
2007-08-04 00:11:00
What's a BCBLT sandwich?!"  Ah, I'm glad you asked!  Basically, it's a bacon, lettuce and tomato sandwich that is made with a creamy blue cheese sauce.  Once in awhile if I see avocados at a decent price, I'll slice up one and add that to this recipe.  Various types of bread work well with this sandwich.  Sometimes I'll use a hearty rye bread if I'm in the mood.  It's hard to eat rye bread unless you're in a rye bread frame of mind, don'cha think? Also, if you want to add a little extra heat in your sandwich, add a few canned chipotle peppers to the recipe for the Blue Moon Sauce.  Okay then, let's make some sandwiches!Read More...
More About: Sandwiches , Sandwich

Alabama Spoonbread
2007-08-02 11:08:00
Spoonbread is a type of batter bread indigenous to the South.  It's usually used as a side dish for meats and has a consistency like pudding.  A lot of folks use cornmeal in their spoonbread but I prefer using grits.  Why?  I'm not sure!  I think it's because the first time I tried making spoonbread I'd gotten advice from this southern cook I was working with at the time.  The recipe came out fine so I figured "if it ain't broke, don't fix it!"  I've been making my spoonbread the same way ever since then.  Try it this way, you may find it works for you too!Ingredients:2 cups Evaporated Milk1 1/2 tsp White Sugar1/3 cup uncooked Grits3 large Eggs, seperated3 TBS unsalted Butter, softenedDry Spice Mix:1/2 tsp Kosher Salt1/2 tsp Basil1/4 tsp ThymeCooking Procedure:Preheat your oven to 350 degreesPlace the evaporated milk, the sugar and the dry spice mix in a medium sized potStir well & bring this to a boilGradually stir in the...
More About: Alabama , Side Dish , Brea

Southern Snap Beans
2007-08-01 13:23:00
Snap beans are one of my favorite vegetable side dishes to prepare.  You can vary your flavors in this dish a number of ways; try adding a little diced garlic, some bacon, a little crushed red pepper or some brine liquid from a jar of pickles!Read More...
More About: Vegetables , Beans , Snap , Southern , Hern

Crawfish Garlic Polienta
2007-07-31 13:38:00
"Say what is polenta anyway?" Polenta is a cornmeal that has a coarse texture.  You can probably find this item in the specialty food section of your local supermarket. Try experimenting with the flavors; there's a variety of things you can add to this polenta!  On occasion I'll throw in some sauteed diced smoked ham if I'm serving it to folks who don't enjoy seafood.  If you're planning a menu for a summer barbecue party, you can use this polenta to add some variety to the side dishes you'll be serving.READ MORE...
More About: Garlic , Side Dish , Arli , Poli

Crawfish Garlic Polienta
2007-07-30 19:38:00
"Say what is polenta anyway?" Polenta is a cornmeal that has a coarse texture.  You can probably find this item in the specialty food section of your local supermarket. Try experimenting with the flavors; there's a variety of things you can add to this polenta!  On occasion I'll throw in some sauteed diced smoked ham if I'm serving it to folks who don't enjoy seafood.  If you're planning a menu for a summer barbecue party, you can use this polenta to add some variety to the side dishes you'll be serving.Ingredients:2 cups Homestyle Shrimp StockNote: for my shrimp stock recipe, go to HOMESTYLE SHRIMP STOCK2 TBS Worcestershire Sauce1 TBS fresh Basil leaves, diced1 TBS fresh Parsley leaves, diced3 TBS Roasted Garlic Note: for my recipe for roasted garlic, go to ROASTED GARLIC8 oz Crawfish Tails, diced fine3/4 cup Polenta6 TBS unsalted Butter, cubed1/2 cup Sour Cream2 TBS Cognacfreshly grated Romano cheese (for garnish)Dry Spice Mix:1/2 tsp Kosher Salt1/2 t...
More About: Side Dish , Arli , Poli

Ricotta Cheese Dumplings
2007-07-30 13:36:00
Ah, ricotta cheese dumplings!  This makes a nice family nosh or an impressive party menu item.  This recipe calls for the dumplings to be garnished with some olive oil and diced fresh basil, but on several occasions I've omitted the basil and olive oil and simply served these dumplings with a side dipping sauce, such as sour cream.READ MORE...
More About: Appetizers , Cheese , Ricotta , Rico

Tango Palace Salsa
2007-07-27 12:10:00
This is a salsa verde that has its roots in Southwestern food traditions.  One of the key ingredients is the tomatillo, also known as a "mexican tomato".  Actually, a tomatillo is not a tomato at all!  It's a small, round green fruit which is frequently used in Latin American cuisine, especially their green sauces.  For today's recipe, we'll be using canned tomatillos; they're usually available in the Spanish section of your local market or at specialty food stores.  Along with the tomatillos, I've added roast pecans and a little brown sugar to this recipe in order to add a little more contrast to the different levels of flavor. This salsa makes a great appetizer when served with some flour tortilla chips.  Also, I've found that this sauce compliments grilled fish quite nicely.READ MORE...
More About: Appetizers , Palace , Salsa , Pala , Lace

Curried Summer Squash
2007-07-26 12:06:00
A few days ago as I was strolling through the local farmer's market, my eyes were drawn to the loads of beautiful summer squash on display.  Yesterday, we made our own curry powder and now we'll use some of that as a key ingredient in this summer squash recipe!Ingredients:2 TBS unsalted butter1 large Vidalia Onion, sliced paper thin3 lb Yellow Summer Squash , ends removed & sliced 1/2 inch thick1/4 cup Vegetable Stock or Broth1/2 tsp Kosher Salt1/4 tsp White Sugar2/3 cup Plain Yogurt2 tsp Homemade Curry PowderNote: For my curry powder recipe, go to this blog post--How To Make Your Own Curry PowderREAD MORE...
More About: Vegetables

How To Make Your Own Curry Powder
2007-07-25 13:02:00
Assembling your own spice mixes to use in your kitchen is a fairly easy thing to do.  When it comes to curry powder, I find the ready made stuff sold in the supermarket to be very flat in taste so I make my own.  You can too!  Here's how you make your own Curry Powder...READ MORE...
More About: Make

Homestyle Applesauce
2007-07-24 13:19:00
 Homemade applesauce brings back memories of Massachussetts for me.  My uncle Andre had a farm we used to visit during apple harvesting time.  After bringing home a bushel of apples, Gran'ma would make some apple pie, apple butter and one of my favorites, applesauce!  Here's how you can make a batch of your own applesauce:READ MORE...
More About: Condiments , Applesauce

How To Clean A Soft Shell Crab
2007-07-23 12:53:00
July marks the end of the soft shell crab season (May - July), so if you're planning on frying up some soft shell crabs and have never worked with them before, here's some handy instructions on how to clean a soft shell crab:READ MORE...
More About: Clean , Shell , Soft , Crab

Kentucky Beer Cheese
2007-07-22 01:32:00
Here's a cheese spread I used to put out on the bar at my restaurants.  It has a real zip to it!  It makes a great nosh at a cocktail party or a late night snack. I first tasted this type of cheese spread back in my college days; whenever we drove drove across the Ohio River into Kentucky , I'd encounter some of this zippy cheese spread in some of the bars we'd visit.  Some cheese spreads call for chopped pimento, but I prefer the roasted garlic flavor.  Try this recipe out and start experimenting with your own flavors!READ MORE...
More About: Beer , Appetizers , Cheese