Peach Cobbler

So yummy!! The only complaint is that there are no leftovers. The way everyone went through this, I will definitely have to double the recipe next time.

Peach Cobbler

5 large peaches, sliced
½ cup brown sugar
½ cup granulated sugar
2 tbsp cornstarch
1/8 tsp nutmeg
1/8 tsp cinnamon

1 cup all-purpose flour
½ cup sugar
½ tsp salt
2 tsp baking powder
½ cup shortening
½ cup milk

Preheat oven to 350.

Mix peaches through cinnamon and set aside.

Combine the flour, sugar, salt, and baking powder in a large bowl and mix. Cut in the shortening with a fork. Slowly add the milk until the dough comes together. You might not need all of the milk.

Pour dough into a well greased baking dish and top with peach mixture. Batter will rise to the top during baking. Bake 30 to 45 minutes.

Serve with vanilla ice cream.

Brisket

Val, Emily, Ashley and Braiden came over for dinner and everyone either went back for seconds or cleaned their plates. Definitely a make again for a big crowd.

6 lb Brisket
3 oz liquid smoke
1 bottle Italian Dressing
½ tsp salt
½ tsp black pepper
½ tsp onion powder
½ tsp garlic powder
2 tbsp Worcestershire sauce
1 bottle prepared barbeque sauce

Mix liquid smoke through Worcestershire sauce, add brisket and marinate 12 to 24 hours.
Preheat oven to 250. Cook brisket, tightly covered 6 hours. Add barbeques sauce and cook one additional hour uncovered. Let rest 5 minutes before carving.

Cheese Canapé

Very yummy and super quick. It took me less than 10 minutes from start to finish to whip up 2 dozen of these.

1/3 cup parmesan cheese
¾ cup mayo
1/3 cup onion, finely chopped
2 tsp Worchester
1 tsp parsley, finely chopped
½ tsp garlic powder
½ tsp lemon zest
1/8 tsp salt
1/8 tsp black pepper
Rye or pumpernickel bread

Thinly slice bread and cut into 2” squares. Combine remaining ingredients. Spread about ½ tablespoon of cheese mixture onto each bread slice and broil 3-5 minutes until bubbly and browned.

Makes about 2 dozen.

Short Ribs Braised in Red Wine

We had these last night for dinner. I served them over roasted garlic mashed potatoes and with a good crusty bread on the side. The sauce was wonderful and the ribs were so tender that no knife was required, they just melted in your mouth. Billy gave them 3.5 stars, I thought it was more like 4. They did seem to be missing that extra little something. Next time I make these I think I will try a little variation and substitute a good dark beer for the wine.



Short Ribs Braised in Red Wine

3 lbs short ribs
Salt
Pepper
½ cup flour
2 tbsp olive oil
1 cup onion, diced
1 cup celery, diced
1 cup bell pepper, diced
½ cup carrots, diced
3 cloves garlic, diced
2 cups beef stock
1 cup red wine
1 tsp horseradish
1 bay leaf
½ tsp allspice
½ ground cloves
Parsley for garnish

Preheat oven to 350.

Heat oil in a dutch oven. Sprinkle short ribs with salt and pepper and lightly dust in flour. Add ribs to oil, browning on all sides. Remove ribs and add onions through garlic sautéing until vegetables are soft. Add beef broth and wine, deglazing pan. Stir in horseradish, bay leaf, allspice and cloves. Return ribs to pan, cover and place in preheated oven. Roast 2 hours or until ribs are tender.

Seafood Gumbo

Roux

½ cup veggie oil
½ cup flour

Gumbo

3 tbsp veggie oil
1 onion, chopped
1 bell pepper, chopped
2 ribs of celery, chopped
3 cloves garlic, chopped
½ tsp cayenne pepper
1 bay leaf
½ tsp thyme
Salt and Pepper to taste
1 lb shrimp, peeled
3 dozen oysters, liquor reserved*
Oyster liquor plus water to equal 2 quarts**
Hot Sauce

Heat oil in a large skillet, add onion, bell pepper, celery and garlic, and sauté until vegetables are soft. Add bay leaf, thyme, salt and pepper. Add water and oyster liquor.

To make the roux, heat oil over medium heat, add flour and cook, stirring constantly, until roux reaches a the desired color. I like to make mine a rich café au lait color. Remove from heat, but keep stirring until cooled and the cooking process has stopped.

Whisk about half of the roux into the gumbo and bring to a boil. Add additional roux as needed to achieve the consistency you want.

Simmer about an hour. Add shrimp and oyster and continue simmering until seafood is done, about 5 minutes. Add hot sauce to taste. Serve over rice.

*If not using oysters use and additional 1 lb of shrimp or substitute any other seafood.
** Mimi’s recipe called for water but, I like the addition of the oyster liquor and I would also use seafood stock instead of the water.

Beer Batter Hush Puppies

1 cup corn meal
1/2 cup flour
1 tbsp baking powder
1 tsp salt
1/4 cup sugar
1/2 cups onions, minced
1/4 cup green onions, minced
1 tsp garlic powder
½ tsp cayenne pepper
1 egg, beaten
5 oz beer

Preheat deep fryer to 375 degrees F.


Mix all the ingredients together in a mixing bowl, batter will be thick to form a thick batter.
Using 2 tablespoons, drop batter into hot oil. Fry for 4-5 minutes until golden brown. Remove from oil and drain on paper towels.

Tartar Sauce

1 cup mayonnaise
½ cup bread and butter pickles, finely chopped
2 tbsp minced onions
1 tsp minced parsley
½ tsp prepared mustard
½ tsp dill weed
½ tsp tarragon leaves
½ tsp cajun seasoning
½ tsp pepper

Combine all and refrigerate at least 30 minutes for flavors to marry.

Southern-Style Fried Fish

2 lbs catfish, speckled trout or redfish, cut into fillets
2 cups cornmeal
2 tbsp seasoning blend, recipe follows
Peanut oil, for frying

Pre-heat deep fryer to 375.

Combine cornmeal and seasoning. Dredge fish in cornmeal mixture. Drop in hot oil and fry for 4 minutes until crisp. Drain on paper towels. Season with salt and pepper.

• Seasoning Blend
  2 tbsp salt
  1 tbsp black pepper
  1 tbsp paprika
  2 tsp onion powder
  2 tsp garlic powder
  1 tsp oregano
  1 tsp cayenne pepper
  1 tsp dry mustard

Skillet Fried Potatoes

6 cups potatoes, cut in 1” dice
½ lb bacon, diced
½ cup onions, chopped
2 cloves garlic
2 tsp seasoning mix
Salt
Pepper
2 tbsp parsley

In a large pot cover potatoes with cold water and bring to a boil. Parboil until almost tender, about 5 minutes. Drain and return to pan and cover to dry potatoes.

Sauté bacon, onions and garlic until fat has rendered from bacon. Remove from pan and drain. Pour off grease, reserving 2 tbsp.

Add potatoes to pan with reserved grease. Add bacon mixture, and seasoning mix. Cook over medium heat, stirring occasionally, until potatoes are cooked through and golden brown, about 10 minutes. Stir in parsley and add salt and pepper to taste.

Scrambled Egg Casserole

½ lb bacon, chopped
½ cup onions
4 oz can mushrooms, drained
10 eggs
3 tbsp sour cream, brought to room temp
¼ cup cream
½ cup shredded cheese
½ cup green onions
10 drops Tabasco
Salt
Pepper

Preheat oven to 350.

Sauté bacon and onions until bacon is crisp and onions and translucent. Stir in mushrooms, remove from pan and drain.

Whip eggs, add sour cream and heavy cream. Mix until well combined. Stir in ½ cup cheese, green onions, Tabasco, salt and pepper. Pour into buttered baking dish and top with remaining cheese.

Bake 20-25 minutes or until set.

Trout with Herbs and Feta Cheese

2 trout fillets, tilapia, catfish or salmon
Juice from 1 lemon, divided
Salt
Pepper
4 tsp olive oil
6 slices roma tomatoes
1 tbsp Herbs de Provence or Italian Seasoning Mix
¼ cup crumbled feta cheese (Tomato Basil Mediterranean blend)

Preheat oven to 350.

Drizzle olive oil over fish and season with salt and pepper. Bake 10 minutes. Sprinkle with Herbs de Provence, divide tomatoes evenly and top with cheese. Bake additional 10 minutes or until fish flakes easily with fork.

Squeeze additional lemon juice over fish and serve immediately.

* Would be good over wilted spinach

Shrimp Casserole

1 lb Shrimp
¼ cup chopped green onions with tops
¼ cup minced parsley
½ cup cracker crumbs
4 tbsp unsalted butter, melted
3 tbsp lemon juice
1 tsp dry mustard
1 tbsp and 2 tsp Worcestershire sauce
Pinch Salt and Pepper

Additional minced parsley for garnish

Peel and de-vein shrimp, pat dry. Arrange shrimp in baking dish; top with green onions, parsley and cracker crumbs. Combine next 4 ingredients, mixing well; pour evenly over crackers.
Bake 350 for 15-20 minutes or until shrimp are pink. Boil on high 3-4 minutes until cracker crump is toasted. Garnish with more parsley

Serves 2.


Would be great with oysters!

Crabmeat au Gratin

1 rib celery
3/4 cup onions, chopped
¼ cup butter
¼ cup flour
1 cup cream
¼ cup white wine
2 egg yolks
¼ cup green onions
1 tsp salt
½ tsp cayenne
¼ tsp black pepper
Dash Worcestershire
1 lb crab meat
¼ cup bread crumbs
½ cup parmigiano reggiono cheese

Sauté onions and celery in butter. Blend in flour, cream, eggs, green onions, red and black pepper. Cook 5 minutes. Add crab meat. Transfer to individual dishes. Mix bred crumbs and cheese; sprinkle on top of crab meat. Broil 3-5 minutes or until golden brown.

Hogs Head Cheese

5-6 lb pork shoulder
2 lbs pork knuckles
2 lbs pigs feet
4 quarts water
½ cup salt
1 tbsp vinegar
4 tbsp lemon juice
2 tbsp butter
1 cup finely chopped onion
1 bay leaf
¼ tsp mace
1 tsp cayenne
2 ribs celery
1 tsp black pepper
1 chopped bell pepper
1 cup parsley
1 cup green onions
2 tsp minced garlic

In large pot, boil pork with water, salt, vinegar, lemon juice. Reduce heat and simmer about 4 hours or meat is tender. Remove pork from broth, reserving broth. Discard skin, bones and fat.

Grind meat in a meat grinder or foot processor.

Sauté onions, celery, bell pepper in butter about 5 minutes. Add 1 cup broth and seasonings, 2 tsp salt, 1 tbsp lemon juice, green onions and parsley. Add meat and 3 cups broth mixing well.

Adjust seasoning as needed.

Pour in pans, let cool several hours.

Sausage Turnovers

4 store bought refrigerated pie crusts
1 lbs hot bulk sausage
½ cup onion, minced
¼ cup Parsley
¼ cup green onions
½ cup cheddar cheese, shredded
Salt and pepper to taste
1 egg
1 tbsp water

Preheat oven to 375.

Brown sausage with onions. Drain, cool and add green onions, parsley cheese, salt and pepper.

Beat egg with water.

Cut pie crusts into 4” circles. Fill center of pie crusts with heaping 1 tablespoon of sausage mixture. Fold over and seal. Brush pie crusts with egg wash and pierce with fork to vent. Bake 375 for 25-30 minutes or until light brown.

Makes 24 appetizer servings.

Notes: would be good with crawfish filling.

Crawfish Dip

4 tbsp butter
1 cup onion, minced
½ cup bell pepper , minced
½ cup celery celery, minced
2 cloves garlic, minced
1 jar pimentos, drained
1 lb crawfish, finely chopped
1 tbsp flour (heaping)
¼ cup parsley, minced
¼ cup green onions, minced
1 can cream of mushroom soup
Salt, pepper, Tabasco to taste
8 oz pepper jack cheese, grated
Toast Points

Melt butter and sauté onions, bell peppers, celery and garlic until soft. Add pimentos, crawfish and flour. Cook about 5 minutes until heated through. Stir in parsley, green onions, soup, salt and pepper and Tabasco. Pour into a greased casserole dish and top with grated cheese. Broil 5-10 minutes or until cheese is melted and dip is hot and bubby. Serve with toast points