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Tag: Southern

Cheesy Grits

Cheesy Grits

Cheesy Grits

 

2 T. unsalted butter

1/4 C. minced onion

1 1/2 C. water

1/2 C. milk

1/4 tsp. Sriracha

½ tsp. salt

1/8 tsp. pepper

1/2 C. grits (coarse cornmeal)

2 oz. havarti cheese, grated

2 oz. cheddar cheese, grated

1/4 C. fresh or frozen corn kernels, pureed

1 green onion, sliced thin

 

Melt 1 T. butter in medium saucepan over medium heat. Add onion and cook until softened. Stir in water, milk, Sriracha, salt, and pepper and bring to boil. Whisk grits into saucepan. When smooth, reduce heat to low and cook, stirring frequently, for 15 minutes. Turn off heat and stir in cheeses, pureed corn, and remaining 1 T. butter until incorporated. Season to taste with salt and pepper. Serve sprinkled with green onion slices and additional Sriracha, if desired

Instant Pot Red Beans and Rice

Instant Pot Red Beans and Rice

Instant Pot Red Beans and Rice

1 medium onion diced

1 bell pepper diced

3 celery stalks diced

3 cloves garlic minced

1 pound dry red kidney beans

1 tsp. salt or more to taste

1/2 tsp. black pepper

1/4 tsp. white pepper (optional)

1 tsp. hot sauce (I used Texas Pete.)

1 tsp. fresh thyme or ½ tsp. dried thyme

2 leaves bay

7 C. water

1 pound chicken andouille sausage cut into thin slices

10 C. cooked rice

 

Add all ingredients, except for sausage and rice to the Instant Pot. Place the lid on, lock it, and set to manual high pressure for 28 minutes. At the end of the 28 minutes, use the quick release method (release the valve). When the Instant Pot is fully depressurized the pin will fall, and you can remove the lid. Run the lid under cold water and set aside. This will help the Instant Pot to re-seal. Add the chicken andouille sausage, place the lid on and lock it. Use the manual setting at 15 minutes high pressure and allow the Instant Pot to release naturally this time (no using the pressure release valve, just let it sit until the pin drops). Mine took about 26 minutes to naturally release, FYI. You can let the beans mixture sit with the lid of for a few minutes to thicken the liquid. Serve the bean mixture over a C. of cooked rice.

Field Pea-Tomato Salad with Lemon Vinaigrette

Field Pea-Tomato Salad with Lemon Vinaigrette

Field Pea-Tomato Salad with Lemon Vinaigrette

1 medium shallot, finely chopped

1 tablespoon grated lemon zest plus

1⁄4 cup fresh juice (from 2 lemons)

2 medium garlic cloves, finely chopped (2 1⁄4 tsp.)

1/2 teaspoon kosher salt

1/4 teaspoon black pepper

1 tablespoon honey

1 teaspoon whole-grain Dijon mustard

1/2 cup extra-virgin olive oil

 

2 cups shelled fresh field peas (10 oz.), rinsed

1 1/4 teaspoons kosher salt, divided

2 cups cherry tomatoes or grape tomatoes, halved lengthwise

3 tablespoons chopped fresh lemon balm, lemon verbena, or mint

2 tablespoons chopped fresh flat-leaf parsley

2 1/2 pounds large heirloom tomatoes (2 or 3 tomatoes), cored and sliced

1/4 teaspoon black pepper

 

Stir together shallot, lemon zest, lemon juice, garlic, salt, and pepper in a medium bowl; let stand 5 minutes. Whisk in honey and mustard. Add oil in a slow, steady stream, whisking constantly. Set aside. Stir together peas and 1 teaspoon of the salt in a medium saucepan. Add water to cover by a depth of 1 inch. Bring to a boil over medium-high, skimming foam that rises to the top. Reduce heat to medium-low. Partially cover; simmer until tender, 15 to 25 minutes. Drain; transfer peas to Vinaigrette in bowl. Let mixture stand, stirring occasionally, until cool, about 10 minutes. Stir cherry tomatoes, lemon balm, parsley, and remaining 1⁄4 teaspoon salt into cooled pea mixture. Arrange sliced heirloom tomatoes on a serving platter. Top with pea mixture; sprinkle with pepper. Serve immediately.

Pimento Cheese

Pimento Cheese

Pimento Cheese

 

2 garlic cloves, grated on a Microplane

1 whole roasted red bell pepper, peeled, seeded, and chopped (1/2 cup)

4 ounces cream cheese, softened

1/2 C. mayonnaise

1 tsp. cayenne pepper

1/2 tsp. kosher salt

8 ounces sharp cheddar cheese, grated (2 cups)

8 ounces Monterey Jack cheese, grated (2 cups)

 

Combine the garlic, bell pepper, cream cheese, mayonnaise, cayenne, and salt in the bowl of a stand mixer with the paddle attachment. Beat on medium-low speed until well mixed, scraping the bowl occasionally. Add the cheddar and Monterey Jack cheeses and beat on low speed until the cheese is evenly distributed. Transfer to a serving bowl, cover with plastic wrap, and refrigerate for at least 1 hour and preferably overnight. The garlic will mellow over time and the flavors will meld.

Home-Style Butterbeans

Home-Style Butterbeans

Home-Style Butterbeans

5 bacon slices, diced

1 small onion, minced

1/2 cup firmly packed brown sugar

1 (16-oz.) package frozen butterbeans

1/4 cup butter

2 teaspoons salt

1 teaspoon cracked pepper

 

Cook bacon and onion in a large Dutch oven over medium heat 5 to 7 minutes. Add brown sugar, and cook, stirring occasionally, 1 to 2 minutes or until sugar is dissolved. Stir in butterbeans and butter until butter is melted and beans are thoroughly coated. Stir in 12 cups water. Bring to a boil over medium-high heat; reduce heat to low, and simmer, stirring occasionally, 2 hours or until beans are very tender and liquid is thickened and just below top of beans. Stir in salt and pepper. Home-Style Lima Beans: Substitute 1 (16-oz.) package frozen baby lima beans for butterbeans. Proceed with recipe as directed.

Instant Pot Red Beans and Rice

Instant Pot Red Beans and Rice

Instant Pot Red Beans and Rice

1 1/2 cups white long grain rice

1 tablespoon olive oil

1 (12.8-ounce) package smoked andouille sausage, thinly sliced

4 cloves garlic, minced

1 onion, diced

1 green bell pepper, diced

2 stalks celery, thinly sliced

1 pound dry red beans

1 1/2 teaspoons Cajun seasoning

1 teaspoon dried oregano

1/2 teaspoon dried basil

1/4 teaspoon dried sage

2 sprigs fresh thyme

2 bay leaves

4 cup low sodium vegetable broth

Kosher salt and freshly ground black pepper, to taste

1 teaspoon hot sauce, or more, to taste

2 green onions, thinly sliced

 

In a large saucepan of 3 cups water, cook rice according to package instructions; set aside. Set a 6-qt Instant Pot® to the high sauté setting. Add olive oil and sausage. Cook, stirring frequently, until sausage is lightly browned, about 3-4 minutes. Transfer to a paper towel-lined plate; set aside. Add garlic, onion, bell pepper and celery. Cook, stirring occasionally, until tender, about 2-3 minutes. Stir in sausage, red beans, Cajun seasoning, oregano, basil, sage, thyme, bay leaves and vegetable broth; season with salt and pepper, to taste. Select manual setting; adjust pressure to high, and set time for 30-35 minutes. When finished cooking, release pressure naturally according to manufacturer’s directions, about 20-30 minutes. Serve immediately with rice and hot sauce, garnished with green onions, if desired.  Note: If the beans are not soft after 30-35 minutes of high pressure cooking and 20-30 minutes of naturally releasing pressure, you can simply re-secure the lid, seal the vent, and cook for an additional 20 minutes at high pressure.

Spicy Shrimp-Stuffed Mirliton

Spicy Shrimp-Stuffed Mirliton

Spicy Shrimp-Stuffed Mirliton

3 mirlitons, boiled, cut in half and seeded

2 tablespoons olive oil

1/2 cup chopped onions

1/4 cup chopped bell pepper

1/4 cup chopped celery

2 teaspoons minced shallots

1 teaspoon minced garlic

1/2 pound large shrimp, peeled, deveined and each cut into 3 pieces

1/2 cup dried fine bread crumbs

2 tablespoons finely chopped parsley

1/4 cup grated Parmigiano-Reggiano cheese, plus 2 tablespoons for garnish

Salt and cayenne

2 tablespoons chopped chives

Creole Seasoning

 

Preheat the oven to 350 degrees. Scoop out the pulp of the mirlitons, leaving a 1/4-inch shell. Reserve the pulp. In a sauté pan, heat the olive oil. Sauté the onions, peppers, celery and shallots for about 5 minutes, or until they are wilted and golden. Season with salt and cayenne. Add the garlic, shrimp and reserved pulp. Sauté the mixture for 5 minutes. Stir in the bread crumbs, cheese and parsley. Remove from the heat. Fill each mirliton shell with the mixture. Bake for 1 hour. Place the stuffed mirlitons on a platter. Garnish with chives, cheese and Essence. Serves six.

Southern Star Hush Puppies

Southern Star Hush Puppies

Southern Star Hush Puppies

1 cup cornmeal

2 tsp. sugar

1 tsp. salt

1 1/3 cup water

2 tsp. baking powder

1 tbsp, margarine

2 tbsp, onion, chopped fine

com oil

 

Combine cornmeal, sugar and salt in saucepan. Add water. Cook on low heat until mixture leaves sides of pan. Remove from heat and add remaining ingredients (except oil). Cover and chill. Form into small finger-shaped rolls and fry in hot oil until golden brown. Turn during cooking. Drain on paper towels before serving hot with fish or seafood.

Instant Pot Dirty Rice

Instant Pot Dirty Rice

Instant Pot Dirty Rice

 

1 lb. lean ground beef

1 lb. ground sausage

1 cup yellow onions diced

3/4 cup green bell peppers diced

1/2 cup celery diced

1 Tbsp. creole seasoning

2 cups long grain white rice

2 cups chicken stock

4 thyme sprigs

2 bay leaves

1/4 cup green onions thinly sliced

2 Tbsp. parsley finely chopped

 

Using sauté setting – add beef and sausage to pot along with onions, peppers, celery, and creole seasoning. As the meat begins to brown, break up as much as possible and cook until meat is browned thoroughly. Add rice to pot, along with chicken stock, and mix well. Place thyme and bay leaves on top (so that you can easily remove them later). Lock lid and cook for 12 minutes at low pressure. Once cook time is complete, allow pressure to release naturally (will take about 10 minutes). Remove thyme sprigs and bay leaves, then mix. Finally, add green onions and parsley, then mix really well one last time.

Blue Bayou Monte Cristo Sandwich

Blue Bayou Monte Cristo Sandwich

Blue Bayou Monte Cristo Sandwich

1 egg

1 3/4 C. plus 2 T. water

1 3/4 C. all-purpose flour

1/4 tsp. salt

1 tsp. baking powder

8 slices egg bread (challah works well), sliced 1/2-inch thick

8 thin slices ham

8 thin slices turkey

8 thin slices Swiss cheese

3 C. canola oil

Confectioners’ sugar

Blackberry preserves

 

Line a cookie sheet with paper towels; set aside. Whisk the egg and water together in a mixing bowl. Add flour, salt, and baking powder and whisk thoroughly for 2 to 3 minutes or until smooth, scraping sides of bowl. On one slice of bread, arrange 2 slices of ham, turkey, and cheese, covering the bread evenly. Place another slice of bread on top and slice each sandwich in half diagonally. Heat oil to between 365 degrees F and 375 degrees F in a 10-inch pan. Do not let the oil reach a higher temperature than this; if the oil starts to smoke, turn the heat down. Dip half of the sandwich into the batter, allowing excess to drain, and very carefully place into the oil. Repeat with the other sandwich half. Cook 3 minutes on each side, or until golden brown. Place the cooked sandwich on the prepared cookie sheet in a warm oven until ready to serve. Repeat with the other three sandwiches. Cook one at a time and allow the oil to reach the desired temperature between each. Sprinkle with confectioner’s sugar and serve with blackberry preserves on the side.

Down Home Milk & Honey Corn on the Cob

Down Home Milk & Honey Corn on the Cob

Down Home Milk & Honey Corn on the Cob

8-10 ears of fresh shucked, and well rinsed sweet corn

water

1 C. of 2 % or whole milk

1/2 C. of heavy cream

1 stick of unsalted butter

3 T. of honey

1 tsp. of Cajun or Creole seasoning

freshly ground salt & pepper to taste

chopped parsley for garnish

 

Fill a stock pot half full of water. To the pot add the milk, cream, butter, honey, Cajun or Creole seasoning, and salt and pepper, to taste. Whisk everything together until evenly incorporated. Add in the corn cobs, whole or cut to size. Heat the pot over low heat to warm the milk and melt butter. Turn the heat up just below medium, careful not to let milk mixture actually come to a boil. Allow the corn to slowly simmer in the milk mixture for 10-12 minutes. Remove the pot from the heat, and using tongs remove the corn from the milk and honey mixture. Let the corn rest one minute and serve immediately.

Buttermilk-Lady Pea Soup with Bacon

Buttermilk-Lady Pea Soup with Bacon

Buttermilk-Lady Pea Soup with Bacon

4 uncooked bacon slices, coarsely chopped

1 small shallot, minced

1/2 teaspoon minced garlic

5 cups cooked Lady Peas

3/4 to 1 cup reserved cooking liquid from Lady Peas

3/4 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

2 cups buttermilk

Cook bacon in a large saucepan over medium heat 6 to 7 minutes or until crisp; remove bacon, and drain on paper towels, reserving 1 tsp. drippings in saucepan. Finely chop cooked bacon. Sauté shallots and garlic in hot drippings over medium heat 2 minutes or until tender. Process 3 cups peas and 3/4 cup reserved cooking liquid in a food processor until smooth. Add pureed pea mixture, remaining peas, salt, and pepper to shallot mixture. Stir in buttermilk. Cook over medium heat, stirring often, 8 minutes. (Do not boil.) Stir in up to 1/4 cup cooking liquid, 1 Tbsp. at a time, until desired consistency is reached. Spoon soup into 4 bowls, and top with bacon.

Homesick Texan’s Green Chile Corn Pudding

Homesick Texan’s Green Chile Corn Pudding

Homesick Texan’s Green Chile Corn Pudding

 

2 Hatch, Anaheim, or Poblano chiles

2 T. unsalted butter

3 ears of corn, kernels removed or 2 C. fresh corn kernels

2 cloves garlic, finely minced

2 T. chopped cilantro, plus more for garnishing

3/4 tsp. kosher salt

1/2 tsp. ground cumin

Pinch of cayenne

1 1/2 C. (6 ounces) shredded Monterey Jack or pepper Jack cheese

1/2 C. cornmeal

1 tsp. baking powder

2 large eggs, beaten

1 C. half and half

 

Roast the Hatch, Anaheim, or Poblano chiles under the broiler until blackened, about 5 minutes per side. Place the chiles in a paper sack or plastic food-storage bag, close it tight and let the chiles steam for 20 minutes. After the chiles have steamed, remove from the bag and rub off the skin. Remove the stems and seeds from the chiles and dice. When the chiles are ready, preheat the oven to 350°F. In a large ovenproof skillet, preferably a 10-inch cast-iron skillet, on low heat melt the butter. (If you don’t have an ovenproof skillet, lightly grease a 9-inch square-baking dish for the pudding, and melt the butter in a saucepan.) Once the butter has melted, turn off the heat and swirl the butter around the base of the skillet and the sides to lightly grease it. In a large mixing bowl, stir together the diced chiles, corn, garlic, cilantro, salt, cumin, cayenne, melted butter, and 1/2 C. of the Monterey Jack cheese. Taste and adjust seasonings. Stir in the cornmeal and baking powder. Whisk together the eggs and half and half, and then pour them over the corn. Stir until everything is well combined. Pour the corn mixture back into the skillet (or a baking dish if using that instead) and sprinkle evenly over the top the rest of the cheese. Bake uncovered for 30 to 35 minutes or until the edges are lightly browned and the custard is set. (The color may be a little lighter in the center, but that’s okay.) Allow the pudding to rest int the skillet for 15 minutes. Garnish with cilantro before serving.