Friday, December 28, 2018

Shrimp Rotel Dip

The classic Rotel Queso Dip, but made with sausage and shrimp!

Shrimp Rotel Dip

This is a variation of the classic and ever-popular Rotel Queso Dip, with the addition of shrimp and often ground beef, though ground turkey, pork or sausage or even a combination works well too. I personally love it with breakfast sausage the most, over them all!

Most recipes use a larger shrimp, sometimes whole, sometimes chopped up, but I find the small salad sized shrimp to be a perfect choice. There are lots of them in a pound and they're just the right chip size.

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Sunday, December 23, 2018

Pecan Crispies

A crisp cookie, made with butter and shortening, brown sugar and pecans.

Pecan Crispies

No time for much chat, Christmas is here and I wanted to sneak in one more recipe! Some of you who scroll past the chatty stuff will probably be happy to hear that! No worries. It's all good.

Y'all already know I'm not super crazy about sweet stuff - oh I enjoy something sweet occasionally, and I do love a good cookie - I mean who doesn't love a handful of freshly baked cookies, right?

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Sunday, December 16, 2018

Jumbo Shrimp with Homemade Cocktail Sauce

Jumbo or colossal shrimp, poached or oven roasted, and served with a homemade cocktail sauce.

Shrimp Cocktail from Deep South Dish blog. Jumbo shrimp, poached, boiled or oven-roasted and served with a zesty homemade cocktail sauce.

Shrimp Cocktail

Don't you just feel fancy when you're at a restaurant where they still have a shrimp cocktail on the menu? I tend to order one when they are, but even when I don't, I kinda light up when I see somebody else get one delivered to their table. It's a little luxurious to me! Hey, what can I say. Those little small things make me happy! I had a bag of jumbo shrimp in the freezer that I needed to use so thought that it would be a good time to get a shrimp cocktail recipe up.

Sure, there's always basic cocktail sauce, simple lazy man sauce, or even super-flavorful Comeback Sauce, that we whip up in a hurry for our boils, and any one of those works just fine for dipping boiled shrimp. Yes, you can even buy it all bottled up for you at the grocery store, but when we have these nice, beautiful jumbo shrimp that we want to use for an appetizer - like for a holiday menu - well, they deserve a little step up, if you ask me!

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Thursday, December 13, 2018

Apple Cider Ham

Bone in shank ham, baked in apple cider and basted with a brown sugar, mustard and pepper jelly glaze.

Baked Ham, basted with an apple cider, honey, brown sugar, pepper jelly and mustard glaze.

Apple Cider Ham

The Cajun loves baked ham, and I mean he loves it, so much so, that I don't wait for a holiday to cook them - I cook them all year-round! It's pretty good stuff, gotta admit, and it's good hot from the oven, at room temperature, or even cold, right out of the fridge.

There's so many things you can do with ham too, from sandwich fillings to beans to casseroles, that it makes sense to buy a big one for planned leftovers. I also prefer a bone-in ham, just to have the bone, but take into consideration the fact that it can often take up a substantial percentage of the weight of the ham. All the more reason to buy a larger one. I mean you just can't beat the flavor of a pot of ham bone beans!

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Sunday, December 9, 2018

Green Bean Étouffée - Smothered Green Beans

Green beans with onions and tasso or andouille, smothered in a light roux gravy.

Green Bean Étouffée

Give us the opportunity to smother something in gravy in the south, and we'll sure do it - seafood certainly, but yes, even green beans and peas y'all! Hey, what can I say? Gravy is good stuff.

If you've ever had the opportunity to eat the green bean side dish from Popeye's Louisiana Kitchen - my favorite place for fried chicken when I have a craving for it and don't want to deal with the mess - then you're already familiar with smothered green beans. A simple side dish made from a light roux, sauteed onion, chopped tasso and green beans simmered in the gravy. It's absolutely delicious!

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Tuesday, December 4, 2018

Shortcut Lasagna

A quicker prep version of meat lasagna, using ground beef, commercial pasta sauce and oven-ready lasagna noodles.

Shortcut Lasagna

There is nothing that can touch a homemade lasagna. Nothing. And let me tell you, when it's made with a sauce made from homegrown, backyard summer tomatoes, it is out of this world. But, like a good classic ziti, it's a labor of love from beginning to end and takes hours. Is it worth it?

You bet it is!

But the time factor pretty much relegates it to being a day off or weekend kind of meal.

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Monday, November 26, 2018

Favorite Cabbage Recipes

A round-up of favorite Deep South Dish cabbage recipes.

If you make any of these or any of my recipes, I'd love to see your results! Just snap a photo and hashtag it #DeepSouthDish on social media or tag me @deepsouthdish on Instagram!

Yum

I do love cabbage. The way I eat it the most is fried, which unless you're a southerner, probably isn't anything like what you're thinking right now. (No we don't deep fry our cabbage... although I'm sure that somebody has tried it.)

It's really almost a cross between a braise and a pan fry, and while some people do like to let all of the liquid cook out and continue cooking it until it caramelizes, I'm not one of them. I prefer it braised.

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Tuesday, November 20, 2018

Old School Cafeteria-Style Yeast Rolls

Big, fluffy and tender yeast rolls, reminiscent of those old school cafeteria rolls so many of us loved.

Old School Cafeteria-Style Yeast Rolls

If you're a parent or grandparent who has had the occasion to attend a child's elementary school lunch in recent years, you know that kid's school lunches are nothing like the ones we used to enjoy as children. Back in the dark ages when I was in elementary school, lunches were home-cooked meals, and many my age have fond memories of cafeteria favorites - brownies, goulash, even sloppy joes seem to top the list, but the one I find most often mentioned are those homemade yeast rolls.

Many of us have been on a quest for a roll that is as close to those amazing homemade yeast rolls from our elementary school memories, but in more reasonable batches. Fresh baked in the morning, you could smell those rolls all over the school, getting a symphony of tummy rumbling going.

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Friday, November 16, 2018

Shortcut Crawfish Corn Bisque

A quicker, off-season version of Crawfish Bisque made using frozen pureed and whole Louisiana crawfish tails, commercial seafood or chicken stock, the trinity (onion, bell pepper and celery), tomatoes, corn and Cajun seasonings.

Shortcut Crawfish Corn Bisque

Bisque is a soup.

A fairly thick, generally smooth and creamy soup, made from seafood, though often fully pureed to intensify the flavors, leaving no recognized ingredients behind, except perhaps of a garnish.

Seafood is precious, even down here on the Gulf Coast where it is abundant, so I prefer not to puree all of it, but rather to use a fairly rough puree to add body to the soup, but also keep some pieces whole, along with the trinity (onion, bell pepper and celery) for texture and appearance.

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Monday, November 5, 2018

Cake Recipe Roundup

A collection of cake recipes from Deep South Dish blog!

If you make these or any of my recipes, I'd love to see your results! Just snap a photo and hashtag it #DeepSouthDish on social media or tag me @deepsouthdish on Instagram!

Yum

Typically southern food blogs and recipe books will provide you with lots of dessert recipes. Sometimes more sweets than anything else and even cookbooks dedicated solely to them. We do love our sweets in the south!

Personally, I am not a huge sweets person. Oh, don't get me wrong! I love something sweet on occasion as much as the next person, but you may have noticed there is a lot more savory than there is sweet in the pages of this blog.

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