Preheat oven to 375 Combine all dry ingredients in a large mixing bowl. Using a pastry cutter or fork, blend cold butter into the dry mix until flour resembles coarse bread crumbs. Mix in cheese and ham. Separately, blend together the buttermilk and egg and add to dry mixture. Blend the dough. Do not overContinue reading “Tasso and Cheese Biscuits with Pepper Jelly”
Recipe Archives
Stone-Ground Catfish Curls with Tabasco Tartar Sauce
Peanut Oil for frying Heat oil in cast iron skillet to 350 degrees. To make catfish curls, take 5-7 ounce catfish filets and place them in the freezer until they become half frozen. This makes them easier to slice. Cut the filets in half horizontally (your knife blade should run parallel to the cutting board).Continue reading “Stone-Ground Catfish Curls with Tabasco Tartar Sauce”
Snookie’s Chicken Salad
Place the chicken poultry seasoning, onion, celery, bay leaf and water in a large stock pot and bring to a boil. Lower heat and simmer until the chicken is cooked through. Remove chicken from pot, reserve broth and cool. Dice the cooked chicken and place in a large bowl to cool. Add the remaining ingredientsContinue reading “Snookie’s Chicken Salad”
Fried Green Tomatoes with Shrimp Remoulade
Shrimp Remoulade Place onion and celery into a mixing bowl. Add remaining ingredients, except shrimp and blend well. Fold in the shrimp and serve. Remoulade sauce tastes better if made at least one day in advance. Yield: 2 cups Fried Green Tomatoes Heat oil to 350. Dip tomato into flour, then in egg wash,Continue reading “Fried Green Tomatoes with Shrimp Remoulade”
Dirty Rice Cakes with Crawfish Mardi Gras Mix
Preheat oven to 350. In a food processor, pulse 1 1 /2 cups of the dirty rice (Do not make a paste, the rice should just begin to resemble coarse bread crumbs). Place pureed rice in a mixing bowl with the remaining rice, green onions, parsley, eggs and plain bread crumbs crumbs. Mix well. FormContinue reading “Dirty Rice Cakes with Crawfish Mardi Gras Mix”
Creole Mustard-Crusted and Stuffed Pork Tenderloin
Preheat oven to 400°. Place bacon in a medium-sized sauté pan over medium heat until brown. Add onions, mushrooms, apples, salt and pepper. Continue to cook for 7-10 minutes. Deglaze with Calvados and cook until the liquid has evaporated. Remove from heat and add honey, mustard, thyme and breadcrumbs. Cool mixture completely. Lightly oil aContinue reading “Creole Mustard-Crusted and Stuffed Pork Tenderloin”
Crabmeat Imperial
Preheat the oven to 400 degrees. In a large sauté pan, heat the olive oil. When the pan is hot, add onions, shallots, peppers, celery, salt and cayenne. Sauté for 5 minutes or until the vegetables are soft and translucent. Add garlic, parsley and green onions, sauté for one or two minutes. Remove from theContinue reading “Crabmeat Imperial”
Cornmeal Biscuits with Fig Butter
Preheat oven to 400 degrees In a large bowl, combine flour, cornmeal, baking powder, salt, poultry seasoning and sugar. Add the cold shortening and butter pieces and blend well using your hands until the mixture resembles coarse crumbs. Stir in milk. The dough will be moist and sticky. Dust a work surface with flour andContinue reading “Cornmeal Biscuits with Fig Butter”
Broccoli Slaw
Bring one quart of lightly salted water to a boil. Cook broccoli for 45 seconds, drain immediately and run under very cold water. Use a paper towel to dry excess moisture from the broccoli. Combine all the vegetables in a mixing bowl and add the dressing. Dressing In a small stainless steel pot, combineContinue reading “Broccoli Slaw”