Monday, January 5, 2009

How to Construct an Oyster Po'Boy, Mississippi Style

Fresh Gulf oysters, dredge in cornmeal, fried deep and crisp and piled high on po'boy bread, dressed and pressed.

Oyster Po'boy

I just love my Paw-in-Law! My in-laws called the other night to see if we wanted some fresh-out-of-the-Gulf-just-last-night oysters. Well, um... YEAH. You know we do!

Dad had gotten himself a couple of sacks of those oysters and is so sweet that he had 'em shucked already and gave us a whole full quart of those delectable little bad boys all cleaned up and ready to go. Some of those went into my seafood gumbo of course, but I told The Cajun to pick us up some french bread on his way home so we can honor those babies properly! So here, my friends, is how we construct a po'boy, Mississippi style.

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Fresh Apple and Pear Crostata

A rustic, free form tart made with apples, pears and a cream cheese and grape filling.

Fresh Apple and Pear Crostata

I was watching the Food Network channel the other day and saw Sandra Lee making what she called a crostata - which is really pretty much just a tart.

Well, a free form tart, aka rustic.

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Sunday, January 4, 2009

Pig Candy - Candied Brown Sugar Bacon

Bacon, tossed in a spicy brown sugar seasoning, sprinkled with chopped pecans and baked.

Brown Sugar Bacon

When I first posted Pig Candy in the early stages of my original blog, nobody seemed to know anything about it. Now Candied Bacon, Brown Sugar Bacon, or as Ms. Jill Conner Browne, Head Queen of THE Sweet Potato Queens calls it, Pig Candy, seems to be all over the place, with a wide range of variations.

She's from Mississippi, ya know.

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Cinnamon Honey Baked Apples with Walnuts and Raisins

Apples stuffed with brown sugar, cinnamon, apple pie spice, butter, walnuts and raisins or dried cranberries, drizzled with honey and baked.

Cinnamon Honey Baked Apples

In December, I purchased a Holiday Mixed Fruit gift box special that had 44 pieces of beautiful, juicy and delicious fruit - anjou pears, ruby red grapefruit, juice & navel oranges, tangerines & tangelos, and 16 apples, 4 different varieties.

I thought that it was an amazing value!

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Saturday, January 3, 2009

Buffalo-Style Hot Wings with Blue Cheese Dipping Sauce

Fresh chicken wings, done up Buffalo-style, are given a quick deep fry, seasoned with salt and pepper, and then tossed in a buttery hot sauce. Serve this with a homemade sour cream, mayonnaise and blue cheese dipping sauce.

Buffalo-Style Hot Wings with Blue Cheese Dipping Sauce

The Cajun and I are kinda tiring of all the holiday leftovers now, so most everything went into the freezer today and I decided to make some hot wings to go along with the football watchin' since we only really wanted a snack. Now, I have never been to Buffalo, so I won't even begin to pretend that these are authentic Buffalo Wings, but let's just safely say they are chicken wings done Buffalo "style."

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Thursday, January 1, 2009

Seafood and Okra Gumbo with Shrimp, Crab and Oysters

A seafood gumbo made with a dark roux, a rich shrimp stock, the Trinity of vegetables, tomatoes, andouille and shrimp, crab and oysters.

Seafood and Okra Gumbo

Seafood gumbo, made with shrimp, lots of crab, and usually oysters is definitely a Deep South tradition for Christmas. Mama always made her seafood gumbo on Christmas Eve and that was a tradition at our house. We had this yesterday (and of course it only gets better the day after) and oh my gosh... this is so dang good (if I don't say so myself), I can't begin to tell y'all!

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Slow Braised Oven Brisket

Perfectly simple and delicious oven braised brisket.

Slow Braised Oven Brisket

An oven braised beef brisket is a great way to get a lot of meat for little effort.

Of course, you don't necessarily need to buy a 10 pound brisket like I did, but if you do, you'll have plenty of meat to put up in the freezer for other meals. This method works on any size brisket and you'll need about one hour per pound.

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Southern Style Shortcut Corned Beef and Cabbage

My favorite way to do corned beef and cabbage is a shortcut, using canned corned beef with a basic braised cabbage recipe.

Shortcut Corned Beef and Cabbage

I've done my corned beef with cabbage this way for as long as I can remember. Frankly, it's pretty darned near perfect for my culinary appetite, plus it's easy, it's fast and it's good. Works for me! (and yeah, yeah, I know... the stuff in the can is not "technically" real corned beef, and that's just fine with me!)

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New Years Southern Style Black-Eyed Peas

Black-eyed peas, cooked down with the Trinity, some bacon, jalapeno, a ham bone or ham hock and a few seasonings, makes for a traditional southern meal.

Southern-Style Black-Eyed Peas

Unlike my red beans and rice and my butter beans, I don't find it necessary to pre-boil and soak most southern peas like black-eyed peas. They cook up good and tender without that step in my little ole opinion.

Course you go right ahead and do that if ya want. Cooking to me is all about individualizing recipes to suit your fancy, not somebody else's and everybody - even here in The South - cooks things a little bit different from one another anyway.

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How to Make Perfect Pasta

Does your pasta often come out tasteless and bland? Is your pasta often gummy and sticky? Well, here are my best tips for perfect pasta.

You need to use a large pot and a lot of water - at least 6 quarts of water for a full pound of pasta! Many people use saucepans or pots that are too small for the pasta that they are making and not nearly enough water. Big mistake. The pasta really needs a lot of room to move around or you end up with sticky, gummy pasta, so use a very large stockpot or pasta pot. For a one pound package of pasta, you really need at least 6 quarts of water. Do that and you will not have to rinse the starch off of your pasta and it will hold onto the sauce much better.

Season the pot with a very generous amount of salt! Many people use very little salt, or none at all. Really, this is the only time you'll be able to put any seasoning into the pasta. I use kosher salt in my kitchen - the "pinching" salt - so I grab two very large and generous pinches - maybe even three for a big pot. You need a lot of salt.

Bring the unseasoned pot of water up to a boil first, then add the salt. If you add salt to a cool pot of water, it will delay the water reaching the boiling point.

Cover the pot while you bring it up to a boil. It will come to a boil much faster. Once you add the pasta, do not re-cover the pot.

Perfect pasta!

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