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Homestyle Beef Stock
2007-07-21 00:30:00
Here's a simple recipe for a nice beef stock.  A handy thing to remember when making stocks is you can freeze them for later use if you make more than you need at the moment.  I usually freeze some in ice cube trays so later on, if I'm making something that requires stock, I simply pop out a couple of cubes!Ingredients:4 large Beef Shin Bones, cracked4 quarts cold water2 large Spanish Onions, quartered4 stalks Celery, chopped coarse3 large Carrots, chopped coarse3 Bay Leaves2 cups fresh Parsley, chopped coarse6 oz. Beef Stew MeatREAD MORE...
More About: Stock

The Lobster Roll Sandwich
2007-07-19 13:33:00
"Say, what the heck is a lobster roll sandwich?"  Basically, this culinary wonder consists of freshly made lobster salad stuffed into a hot dog roll; the perfect lunchtime repast on a summer's day!  There are many variations and styles of making this sandwich.  Up here in the Northeastern United States, the most common version of this sandwich is served cold, although I have had a warm version in which the lobster meat is drenched in drawn butter.  Here's my recipe for the Lobster Roll Sandwich :READ MORE...
More About: Sandwiches

Sweet Potato Biscuits
2007-07-18 13:07:00
This is a recipe I'll pull out when I have some leftover mashed sweet potatoes on hand.  Since the mashed poataotes are already seasoned and prepared, there's less work to do when whipping up a batch of these delicious Sweet Potato Biscuits .  These make a nice suprise addition to a breakfast menu or can even be used to enhance your offerings at a cocktail party.Ingredients:1/2 cup unsalted butter, melted1 cup Mashed Sweet Potatoes, cooked & seasoned2/3 cup Whole Milk2 cups White Flour1 TBS Honey1 tsp Kosher Salt1/4 tsp dry mustard4 tsp Baking Powder2 TBS Dark Brown SugarREAD MORE...
More About: Muffins

Mole BBQ Sauce
2007-07-17 12:36:00
This is one of many barbecue sauces I make from time to time.  This particular one is perfect for chicken breasts on the grill or to use as a condiment on some fajita steak burritos.  Ingredients:3 TBS Olive Oil1 Spanish Onion, chopped small4 cloves Garlic, diced2 TBS fresh Cilantro, diced1 1/4 cup Ketchup1 1/4 cup Beef Stock or Broth1 TBS Honey2 TBS dark brown Mustard1/2 cup dark Molasses1/4 cup Cider Vinegar1/2 cup Mole sauceREAD MORE...
More About: Sauce

How To Prep A Chicken
2007-07-16 12:21:00
The first time I attempted to cup up a whole chicken was just after I'd been moved up from dishwasher to prep cook; one of the chefs at the restaurant I was working at plopped six broiler chickens down in front of me and said, "We need these cut up right away!"  My only response was, "Uhhhhhh...."  Over time, I learned how to cut up an entire chicken and you can too!  Here's how to do it:READ MORE...
More About: Chicken , Prep

Mom's Banana Bread
2007-07-15 13:57:00
Here's a recipe for a banana bread that my Mom used to make all the time.  It's one of my favorites.  You can serve slices of it at room temperature or heat them up if you prefer.  Sometimes, when I'm getting towards the end of a loaf, I like to crumble it up and sprinkle it over a piece of fish I might be broiling for dinner.Ingredients:1 3/4 cups White Flour2 tsp Baking Powder1/4 tsp Baking Soda1/2 tsp Kosher Salt1/3 cup unsalted Butter, softened2/3 cup White Sugar2 large Eggs, well beaten3 ripe Banana sREAD MORE...
More About: Muffins , Bread , Nana , Brea

Pasta Jambalaya
2007-07-14 13:17:00
I recently received an e-mail request for this dish which comes from my COOKBOOK FROM HELL .  I've seen other versions of dishes called Pasta Jamba laya ; this recipe of mine was created in 1987 when I was fooling around in the kitchen one day and thought it would be an intersting twist to apply the concepts of a rice based dish such as Jambalaya to a pasta dish.  I'm a big supporter of fooling around in the kitchen because you can have happy accidents like this dish.  Hoo Hah!READ MORE...
More About: Alaya

Country Style Grits
2007-07-13 14:57:00
"Grits?!"  Ah, many's the time I've heard someone cry for help in one of my restaurants upon learning that their entree was to be served with a side of grits!  Grits, that histoic staple of deep South cooking, is often regarded as a second rate cousin of "cream of wheat" up here in the northern part of the ol' USA.  The reason for this lies in the fact that most folks have indeed eaten grits at one time or another but the problem seems to be that they've had bad grits; bowls of flavorless white mush.  As a chef, I've tried over the years with middling success to get these dang "yankees" to try some grits but it has been an tough battle.  In recent years, as America's taste in food seems to have broadened a bit, so has the collective attitude towards grits in general.  Maybe it's time for a grits revival!  For any of you poor souls out there who have never tried grits, make this reci...
More About: Country , Style , Side Dish

Long Island Stuffed Clams
2007-07-12 18:26:00
In Long Island (which is where I hang my hat), there's an abundance of fresh clams available.  Among the many varieties of clams, I think I prefer littleneck clams the best.  To me, a perfect snack in the summer is enjoying a dozen fresh shucked littlenecks with some ice cold beer. Ahhh! Today's recipe employs a larger version of the littleneck clam called the Quahog clam.  Quahog clams, also known as "chowder" clams, have a firmer texture and a stronger flavor than littlenecks.  Most folks that aren't from the East Coast call them "hard shell clams" or simply "hard clams."  I find them the best type of clam to use for a stuffed clam recipe of any type.  Prior to making this recipe, make sure your clams have been refridgerated for at least 2 hours.  They're easier to work with if they are cold.READ MORE...
More About: Appetizers , Long Island , Clam

Jalapeno Hush Puppies
2007-07-11 13:00:00
This is a spiced up version of an old classic.  Nobody really knows where the name "hush puppy" comes from exactly.  I've heard various folk tales (food myths?) which claim that when Southern plantation cooks would be in the middle of frying large quantities of fish they often worked outside, standing around big cauldrons of hot oil and the smell of all that fried fish would draw stray dogs who inevitably would begin whining and begging for food.  The cooks would whip up some of these cornmeal based fritters and toss them to the yapping dogs in an effort to quiet them down.  "Hush there, puppy!"READ MORE...
More About: Appetizers , Puppies , Hush Puppies , Jalapeno

Sweet Potato Chips
2007-07-10 12:59:00
Making your own potato chips isn't that hard if you have the right equipment; a small electric meat slicer and a home deep fat fryer are two essential tools for this recipe.  You can season them a variety of ways (I like a little cayenne & salt) -- try experimenting with flavors, you may suprise yourself!Ingredients:2 large Sweet Potato es, peeledOil for fryingKosher SaltCayenne Red PepperREAD MORE...
More About: Snacks , Chips , Chip

Florida Conch Chowder
2007-07-08 13:13:00
Conch based dishes such as this were brought to the Flor ida Keys by Bahamian imigrants in the early 1800's.  I've tweaked this recipe a bit by adding some modern products to it (like Ketchup and Woreestershire Sauce) and employing a shirmp stock in the place of water. Ingredients:1/4 lb Salt Pork, rind removed & diced fine2 Spanish Onions, chopped coarse3 cloves Garlic, crushed1 large Green Bell Pepper, stem removed, seeded & diced1 large Red Bell Pepper, stem removed, seeded & diced1 can Crushed Tomatoes (16 oz)1 can Tomato Paste (6 oz)2 quarts Shrimp StockNote: for my shrimp stock recipe go to HOMESTYLE SHRIMP STOCK8 large ConchsREAD MORE...
More About: Stews , Chowder

Buffalo Chicken Wings
2007-07-07 12:15:00
This recipe is done up in the style of The Anchor Bar in Buffalo , New York.  To check out my food blog post about that great American Restaurant, go to THE ANCHOR BARIngredients:4 lb fresh Chicken Wings Kosher SaltFreshly Ground Black Pepper4 TBS Butter5 TBS Frank's Red Hot Sauce5 cups Vegetable OilREAD MORE...
More About: Appetizers

Collard Greens
2007-07-06 12:12:00
This is one of my favorite comfort food dishes to prepare.  It's simple, delicious and provides (dare I say it?) peace of mind.Ingredients:5 lb fresh Coll ar d Greens 2 Smoked Pork Hocks1/2 lb Salt Pork, rind removed & sliced into thin strips2 large Spanish Onions, chopped coarse5 cups Chicken Stock or Broth5 cups cold Water2 TBS Kosher Salt1 tsp Butcher Cracked Black Pepper2 tsp Crushed Red PepperREAD MORE...
More About: Side Dish , Lard

Southern Hamburger Soup
2007-07-05 16:25:00
When I was a kid I lived in New Orleans for several years and one of our next door neighbors used to make this soup all the time.  Delicious memories!  The recipe is very basic and lends itself to adding your own touches.Ingredients:2 lb Ground Beef2 TBS unsalted Butter1 tsp Kosher Salt1/2 tsp dried Basil1/2 tsp dried Oregano1 tsp Paprika1/2 tsp Butcher Cracked Black Pepper2 cloves fresh Garlic, diced fine1 large Spanish Onion, diced fine2 large Carrots, peeled & chopped medium coarse2 stalks Celery, leaves removed & chopped medium coarse2 Red Potatoes, peeled & cut into small cubes3 quarts Beef Stock1 can Crushed Tomatoes (16 oz)READ MORE...
More About: Soup , Southern , Hamburg , Hern , Urge

Firecracker Potato Salad
2007-07-03 14:14:00
This potato salad will definitely heat things up at your 4th of July party!  It's based on a couple of different Tex-Mex potato salad recipes that I've made over the years.Ingredients:5 lb Red Potato es1 large Red Bell Pepper; stem removed, cored & diced1 large Green Bell Pepper; stem removed, cored & diced2 stalks Celery, leaves removed & diced fine2 Red Onions, diced fine2 TBS diced Scallions3 dried Habanero Pepper pods, stems removed & crushed upNote: As a precaution, always wear protective gloves when handling hot chile peppers!READ MORE...
More About: Salad , Side Dish , Cracker

Onion Head Bread
2007-07-02 14:03:00
Here's a bread recipe that's quite easy to prepare.  You can experiment with the seasoning quite a bit, depending on what sort of menu you have planned.  Sometimes if I'm serving a simple roast chicken, I'll make this bread and substitute some rosemary for the basil.Ingredients:For the Dry Mix:2 1/2 cups White Flour1/2 cup Corn Flour1/4 cup White Sugar3 TBS Baking Powder2 TBS diced fresh Basil leaves1 tsp Butcher Cracked Black Pepper2 tsp Kosher Salt1 TBS dry Mustard1 cup  crushed up French's French Fried Onion sREAD MORE...
More About: Muffins , Bread , Head , Brea

Delta Fried Pickles
2007-06-30 15:50:00
Fried pickles were always one of my favorite snacks when I was living down South.  They make a great appetizer for a cocktail party or a summer barbecue!Ingredients:1 cup White Flour, sifted1/4 cup Cornstarch1 tsp Baking Powder1 large Egg Yolk1 cup cold Water3 TBS Dill Pickle juice4 cups sliced Dill Pickles Oil for fryingDry Spice Mix:1/4 tsp Kosher Salt1/4 tsp Basil1/4 tsp Thyme1/4 tsp dark Chili PowderREAD MORE...
More About: Appetizers , Delta , Fried

Summer Coleslaw
2007-06-29 19:02:00
 I love a good coleslaw this time of the year!  It makes a nice change from a green salad and a slaw can be paired with many summer menu items.READ MORE...
More About: Summer , Side Dish

Vidalia Onion Pie
2007-06-28 15:47:00
Here's a recipe for Vidalia Onion Pie from my Put Some South In Yer Mouth cookbook!  The smokey flavor of the cheese offers a nice contrast to the sweetness of the onions.  When I prepare this tasty pie, I usually use a deep round pyrex pie plate.   Ingredients:2 cups Ritz Crackers crushed fine1 stick unsalted Butter, softened (for the crust)1/4 stick unsalted Butter (for the filling)2 cups Vidalia Onions, chopped coarse1/4 cup Maderia Wine3/4 cup Whole Milk2 large Eggs1/4 tsp Kosher Salt1 cup grated Gruyere CheeseREAD MORE...
More About: Appetizers

Strawberries Esplanade
2007-06-27 14:18:00
Here's a simple dessert that I serve quite often during the early summer months.  If you're planning a simple main course, such as a salad, then this dessert makes a nice finish to the meal!  READ MORE...
More About: Desserts , Esplanade , Plan , Strawberries , Nade

Three Salad Dressings
2007-06-26 13:13:00
Howdy!  Yesterday, my recipe blog post was about the different varieties of salad greens available to the home cook.  So, today, I thought it would be fitting to share some salad dressing recipes to go along with all those greens! Gran'ma Dufek's French Salad Dressing READ MORE...
More About: Dressings , Three , Sings

A Guide To Salad Greens
2007-06-25 13:46:00
Gone are the days when your choice of salad greens at the local supermarket meant only iceberg or romaine lettuce.  Today's food shopper now has a wide variety of salad greens to choose from.  When shopping for salad greens, always examine them carefully.  Do not buy any greens that are discolored or wilted.  The greens should have a fresh appearance and light aroma.  Salad greens will stay fresh for longer periods of time when stored in the bottom drawers of your refrigerator; this method of storage minimizes their exposure to air.  Most salad greens will remain fresh and crisp, when stored properly, for 2 to 5 days.  Due to the fact that you will be consuming your salad greens in their raw state, it's recommended that you store them away from other foods to avoid any possible contamination.   READ MORE...
More About: Greens , Guide , Guid

Crawfish Pasta Renaldo
2007-06-24 13:58:00
This is the time of the year when the sweet smell of the basil growing in my garden begins to linger in the backyard.  When the scent becomes overpowering, I run into the kitchen and cook up a batch of this pesto based dish.  Instead of pine nuts, which is the type of nut traditionally used in italian pesto, I decided to go with roast pecans.  I created this dish back in 1995 at Big Daddy's, a Southern style restaurant I owned.  This recipe later appeared in a national cookbook, The Everything Pasta Cookbook (1997, Adams Media, edited by Jane Resnick).  If you don't like heat, omit the jalapeno peppers!  READ MORE...
More About: Aldo , Naldo

Sweet Potato Salad
2007-06-23 16:57:00
This is an old Southern recipe that my Mom picked up from a neighbor when we were living in New Orleans back in the 60's.  Years later, when I was starting out as a chef, she taught me her recipe and I tweaked it a little bit with some spices.  Enjoy!  READ MORE...
More About: Sweet , Salad , Potato , Side Dish

Philly Cheesesteak
2007-06-22 13:49:00
One of the great American sandwiches is the Philly Cheesesteak!  A classic combination of sliced steak, onions and Cheese Wiz on a fresh hoagie roll!  Let's eat!  Here is the original Pat's King of Steaks Philadelphia Cheese Steak Recipe as posted on their website:"The Original Pat's King of Steaks Philadelphia Cheese Steak RecipeREAD MORE...
More About: Sandwiches , Este

Sweet Potato French Fries
2007-06-21 18:43:00
If you're looking for a change of pace when it comes to the type of spuds you cook, here's a tasty recipe for sweet potato french fries!  I've served these in the various restaurants I've owned over the years and they're always a big hit!    Ingredients:    Sweet Potato es    Oil for deep frying    Kosher Salt to tasteREAD MORE...
More About: French , Side Dish , French Fries

Filet de Sole a la Marguery
2007-06-20 14:05:00
I did a post on "Diamond" Jim Brady in my food blog and one of the dishes I discussed was Filet de Sole a la Marguery which was created by the famous French chef, Nicholas Marguery (1834-1910)  Here is a representation of that dish from Chef Charles Ranhofer's cookbook The Epicurean (Willy, 1920).READ MORE....
More About: Argue

Green Goddess Salad Dressing
2007-06-19 14:06:00
This recipe is for a salad dressing that at one time was very popular.  Most sources place its origin at The Palace Hotel in San Francisco, California in the 1920's.  Apparently, the hotel's head chef wanted to create a dish to honor playwright William Archer and his recent popular play, The Green Goddess .  I tweaked the traditional recipe a little by adding some fresh basil to it.READ MORE...
More About: Salad , Dressing

A Guide To Sausages
2007-06-18 13:28:00
"Summer's here and the time is right, for grilling in the streets!" (is that how that old song goes?)  Anyhow, for those of you who have been locked up in a Tibetan monastery for the last 100 years, listen up:  A sausage consists of seasoned ground meat that is stuffed into a long casing.  Sausage makers twist the casing at different lengths to form sausage links.  The most common meat used in sausage production is pork.  Turkey, lamb, chicken, beef, and veal are among the other varieties of stuffing used in sausage production.  There are some markets that sell sausage made with seafood but this is usually a rare occurence.  Some butchers will sell their sausages freshly made while others prefer to sell dry cured and cooked varieties of sausage.  Whew! READ MORE...
More About: Guide , Usage , Sage , Sausages , Guid