Place all ingredients in a large stockpot and simmer for two hours. Gently remove chicken, cool and pick the meat from the carcass. Cut into bite-size pieces and set aside. Strain the chicken broth and return to a large saucepot. Dumplings: Combine flour and seasoning. Use a fork to cut the shortening into the seasonedContinue reading “Chicken and Dumplings”
Recipe Archives
RSJ’s Chicken Spaghetti
Preheat oven to 350 degrees. In a large heavy duty sauce pot heat olive oil over medium heat. Add onions, carrots and garlic. Cook vegetables for 10 minutes stirring often to prevent sticking. Add basil, oregano, bay leaves, salt, pepper and tomato paste and cook five to six minutes (This will caramelize the tomato pasteContinue reading “RSJ’s Chicken Spaghetti”
South Mississippi Breakfast Casserole
Preheat oven to 325°F. Warm the oil in a large skillet over medium heat. Add the shrimp and cook until nearly done, about 4 to 6 minutes. Add the vegetables and seasonings and cook for 5 minutes. Set aside. Combine the remaining ingredients and crabmeat in a mixing bowl. Fold the shrimp mixture into the eggs. Add biscuitsContinue reading “South Mississippi Breakfast Casserole”
Amaretto-Brulee Breakfast Bread
French bread croutons should be cut out of a baguette-style French bread loaf. Slices should be one inch thick. In a cast iron skillet, combine butter, brown sugar and honey over medium-high heat. Cook mixture, stirring constantly until bubbly and sugar has dissolved. Add nuts. Pour Brulee into the bottom of a round, two-quart PyrexContinue reading “Amaretto-Brulee Breakfast Bread”
Cheese Straws
Preheat oven to 300 degrees. Place butter and cheese in the container of a food processor. Add flour, cayenne, and Worcestershire and blend thoroughly. If you don’t use a food processor, knead by hand or use an electric mixer with a paddle attachment. Divide dough into to a ball and roll out on a lightlyContinue reading “Cheese Straws”
Garlic Cheese Grits
Melt bacon grease over low heat in a 1 1 /2 quart sauce pot. Add garlic and salt and cook for one to two minutes being careful not to brown the garlic. Add milk and broth and increase heat. Bring to a simmer and slowly pour in the grits. Lower heat and cook grits forContinue reading “Garlic Cheese Grits”
Grillades and Grits
Place one to two tablespoons of the bacon grease in a large heavy skillet and place on high heat. Season meat with one teaspoon of the fresh ground pepper and the kosher salt. Place the meat in hot skillet. Once browned, remove meat from the skillet. Place the remainder of the bacon grease into skillet.Continue reading “Grillades and Grits”
Seafood Remoulade
Chop onion and celery in the food processor until it is small but not completely puréed. Place onion and celery into a mixing bowl. Add remaining ingredients and mix well. This sauce can be made and held for up to 1 week before using. Remoulade sauce tastes better if made at least 1 day inContinue reading “Seafood Remoulade”
Crabmeat Beignets
Heat enough oil in a large cast iron skillet to fill ½ inch up the sides to 350. Mix all ingredients until thoroughly combined and form into golf ball size spheres and refrigerate Combine dry ingredients in a mixing bowl. Stir in beer. Coat each beignet in the beer batter and place in the hotContinue reading “Crabmeat Beignets”