Blend together the cottage cheese, Blue Plate Mayonnaise, sour cream, buttermilk, Dijon, hot sauce, garlic, lemon juice, lemon pepper, poultry seasoning, pepper, dill, and salt. Mix well. Fold in the vegetables. Refrigerate for four hours before serving. Yield: 1 quart
Recipe Archives
Artichoke Tart
Preheat oven to 325. Drain artichokes reserving two tablespoons of the marinating liquid. Place the two tablespoons of liquid in a small sauté pan over medium heat. Add onions and red pepper and cook three to four minutes. Add garlic, oregano, and thyme, and cook two to three minutes more. Remove from heat and cool.Continue reading “Artichoke Tart”
Grilled Radicchio
Place a toothpick through the center of each radicchio wedge to prevent the leaves from falling off. Brush radicchio with the marinade and sprinkle with salt and pepper.Prepare the grill. Cook radicchio directly over medium heat for 5-6 minutes, turning once. Meanwhile, whisk together the olive oil, vinegar, orange juice, mustard, shallot, and fresh thyme.Continue reading “Grilled Radicchio”
Southern Butterbeans
Place the butterbeans, stock, salt, and meat in a medium saucepan over high heat. Bring to a boil. Reduce heat to a low simmer and cover. Simmer 45 minutes on low. Remove lid and stir in butter and Half and Half. Continue cooking until just tender. Yield: six to eight servings Pork Stock Place hocks,Continue reading “Southern Butterbeans”
Zucchini-Squash Casserole
Preheat oven to 400. Toss the olive oil, cut squashes, first teaspoon of salt, and Creole seasoning in a large mixing bowl. Spread the squash onto a large baking pan and roast in the oven for 15 minutes. While the squash is roasting, melt the butter over a medium heat in a small sauté pan.Continue reading “Zucchini-Squash Casserole”
Redfish Orleans
Brush the fish filets with the marinade and refrigerate 20 minutes. Season the fish with the kosher salt and black pepper. Prepare the grill. Place the fish on direct, medium-high heat and cook 4-5 minutes. Turn fish and cook another 4-5 minutes or until opaque in the center. Heat olive oil in a large sautéContinue reading “Redfish Orleans”
Crab Bread with Tomato Basil Concasse
Crab Bread Preheat oven to 375. Melt the first tablespoon of butter in a small sauté pan over a medium heat. Add in the green onions, peppers, salt and pepper and cook for 1 minute. Remove from the heat and set aside. Melt the remaining two tablespoons of butter in a small sauté pan overContinue reading “Crab Bread with Tomato Basil Concasse”
Freezer Sandwiches
Combine horseradish and mustard and stir well. Slowly wisk in the melted butter until it is fully incorporated and emulsified. Add poppy seeds. Open hamburger buns and brush both sides of the inside with the poppy seed dressing. Place two ounces of ham and one slice of cheese on bottom part of bun. Repeat withContinue reading “Freezer Sandwiches”
Robert’s Turnip Greens
In a large sauce pot, brown the bacon over medium heat. Stir in the shallots and cook for 2 minutes. Add the vinegar, brown sugar, and crushed red pepper. Cook until the sugar has dissolved completely. Add in the turnip greens and mix them well with the bacon mixture. Add the hot pork stock, andContinue reading “Robert’s Turnip Greens”