VEGETARIAN ARTICHOKE PO BOY

Serves: 2

The best of two popular New Orleans culinary icons join forces to create the ultimate sandwich in these po’boys made with artichokes and a piquant olive relish.

Ingredients

• 3 scallions, chopped
• 1 garlic clove, crushed
• 1/3 cup pickled vegetables, well-drained
• 1/3 cup pimiento-stuffed green olives, well-drained
• 1 tablespoon olive oil
• 1 (14-ounce) can artichoke hearts, well-drained and halved
• 1/2 teaspoon Cajun spice blend
• 3 tablespoons Creole mustard
• 3 tablespoons vegan mayonnaise
• 2 small sub rolls
• 1 cup shredded lettuce
• 1 large tomato, thinly sliced
• Pickled sliced jalapeños
• Tabasco or other hot sauce, to serve

Instructions

1. In a food processor, combine the scallion and garlic and process until finely minced. Add the pickled vegetables, olives, and pulse to make a relish. Set aside.
2. Heat the oil in a large skillet over medium heat. Add the artichoke hearts, season with the spice blend, and cook until nicely browned, about 5 minutes per side.
3. To assemble the sandwiches, spread the mayonnaise and mustard on the inside top and bottom of the bread.
4. Spread the lettuce onto the bottom of each sandwich, followed by tomato slices.
5. Top with the relish mixture, a few slices of jalapeños, and the artichokes. Serve at once with Tabasco.

FISH IN NEWSPAPER

Trout can be cooked in newspaper either in the oven or on a barbecue.

Preheat the oven to 200°C, or light the barbecue. Season the trout well with salt and pepper and put two slices of lemon and a sprig of fennel or tarragon, if using, inside each one.

Lay each fish on three layers of newspaper and wrap, tucking in the ends of the paper carefully. Soak the wrapped fish in cold water until thoroughly wet. Place the parcels in the oven or on the barbecue and cook, turning once halfway through the cooking time, for 25–30 minutes, or until the paper is dry.

Serve the trout in the paper and cut it open with scissors at the table. The skin will peel off with the paper, leaving a perfectly cooked, moist and succulent fish.

To cook a larger fish, weighing about 1.5 kg, in the same way, increase the amount of wet paper and the cooking time in proportion to the size of the fish.

Ingredients

4 trout, each about 350 g, gutted and washed

Salt and freshly ground black pepper

1 large lemon, cut into 8 slices

4 sprigs fennel or tarragon (optional)

12–16 sheets newspaper Tabloid size

SRIRACHA SLAW

2 tablespoons Sriracha hot sauce
2 tablespoons reduced-fat sour cream
2 tablespoons reduced-fat mayonnaise
2 tablespoons sugar
1 tablespoon cider vinegar
1 teaspoon salt
¼ teaspoon ground black pepper
1 package (1 pound) coleslaw mix (shredded cabbage and carrots)


Directions
Step 1.

Whisk together the Sriracha, sour cream, mayonnaise, sugar, vinegar, salt, and pepper in a large bowl. Stir in the coleslaw mix.
Step 2.

Use immediately, or cover and refrigerate for up to 8 hours.

Tip: Using pre-shredded veggies makes this quick, but you can go fresher with only a bit more effort. Simply shred whole cabbage and carrots in a food processor. You’ll need about 6 cups of cabbage and 1 cup of carrots.

HORSERADISH PICKLES

• 1 1/2 quarts of dill pickles (can be store-bought or homemade)
• 1 cup organic sugar
• 2/3 cup white vinegar
• 1/2 cup water
• 1/2 cup white horseradish (get it HOT!!!!)

Here’s what you do:

1. Drain the dill pickles and discard the brine. ( I reused the brine and added sliced cucumbers for a lightly flavored dill pickles…. I am a sucker for pickles!)
2. Quarter the pickles to create spears.
3. Return the pickles to the jar and add the horseradish.
4. In a saucepan, boil the sugar, water, and vinegar.  After shutting off the heat, allow the liquid to cool for about 3 minutes.
5. Pour the liquid into the jar over the pickles.
6. Cover the jar with the lid and shake to mix up the horseradish and the liquids.
7. Store the jar in the fridge overnight to allow all flavors to be absorbed.

PICKLED RED CABBAGE

Pickled red cabbage


Ingredients:
1 medium size head red cabbage
2 carrots

Marinade:
0.5 liter (2 cups) boiling water
6 tbsp sugar
2 tbsp salt
1/2 cup white vine vinegar or white vinegar
1/3 cup vegetable oil


Directions:
Shred the cabbage and carrots (use Borner slicer to make this process enjoyable and fast)
Mix well
Prepare the marinade: boil the water, add sugar, vinegar and salt and turn the heat off once sugar and salt are dissolved. Do not add oil. Keep oil in a cup and pour it along with marinade.
Put cabbage in the 2-3 liter ( 2-3 gallon) glass jar in layers: first fill out 1/4 of the jar, push cabbage tight and pour 1/4 of the marinade and 1/4 oil. Add another 1/4 of cabbage and carrot mix, push it down and add 1/4 of the marinade and 1/4 of oil again. Repeat 2 more times until the jar is full.
Put it in the bottom shelf of refrigerator (usually, it is warmer there)

Ready to eat right away, this marinated sweet and sour cabbage is even tastier in two days. Keep refrigerated – and enjoy!

AVOCADO PICKLES

• 1/2 cup distilled white vinegar
• 1 tablespoon kosher salt
• 1 tablespoon sugar
• 1/2 teaspoon whole coriander seeds
• 1/2 teaspoon whole cumin seeds
• 2 ripe but still firm avocados
• 6 fresh cilantro sprigs
• 1 clove garlic, thinly sliced
• 1/2 jalapeno or serrano chile, stemmed, seeded and cut into thick matchsticks
• Zest of 1 lime, removed with a vegetable peeler

Combine the vinegar, salt, sugar, coriander seeds, cumin seeds and 1/2 cup water in a small saucepan and bring to a boil, stirring to dissolve the salt and sugar. Remove the pan from the heat and let cool.

QUICK PICKLED OKRA

QUICK PICKLED OKRA

Yield

Makes about 2 quarts

Made with fresh vegetables and pungent seasonings, Quick Pickled Okra holds an appeal to all okra lovers.

Ingredients

• 1 cup chopped fennel 1/2 cup chopped celery 1/2 cup chopped carrot 1/2 cup chopped tomato 1 jalapeño chile, halved 1/2 teaspoon kosher salt 1/4 teaspoon freshly ground white pepper 1 teaspoon dried crushed red pepper 2 tablespoons sugar 1 1/2 cups white wine vinegar 3 cups apple cider vinegar 1 1/2 cups water 1 pound fresh okra

Step 1

Combine first 12 ingredients in a 4-quart stockpot. Bring to a boil, reduce heat, and simmer 20 minutes. Strain through a fine wire-mesh strainer, reserving liquid, and return liquid to a boil.

Step 2

Add okra. Cover, and simmer 5 minutes. Pour okra and liquid into a container, and cover; refrigerate 2 hours or up to 1 week.

GREEN TOMATO CASSEROLE

GREEN TOMATO CASSEROLE 

READY IN: 1 hr 10 mins

SERVES: 4-6

INGREDIENTS

• 4  medium green tomatoes, sliced thin
• 1  teaspoon sugar
• 1  teaspoon salt
• 1⁄2 teaspoon pepper
• 2  cups  soft breadcrumbs
• 1  cup  of shredded sharp cheddar cheese
• 1  tablespoon butter, soften

DIRECTIONS

1. Arrange one layer of tomatoes in the bottom of 1 ½ quart casserole.
2. Sprinkle with sugar, salt and pepper 1/3 of bread crumbs and 1/3 cheese.
3. Repeat layers twice omitting the cheese from the top.
4. Dot butter over the bread crumbs on top.
5. Cover and bake at 400 degrees for one hour.
6. Add remaining cheese, bake uncovered until cheese melts.

OVEN FRIED GREEN TOMATOES

OVEN FRIED GREEN TOMATOES

• 4 medium green tomatoes, sliced about 1/4-inch thin
• 1 tablespoon extra-virgin olive oil
• 1/2 cup panko breadcrumbs
• 1/2 cup cornmeal
• 1/2 cup freshly grated parmesan cheese
• 1/4 teaspoon black pepper
• 1/2 teaspoon kosher or sea salt
• 1 teaspoon paprika
• 1/8 teaspoon cayenne pepper
• 2 eggs, beaten

Directions

1. Preheat oven to 325 degrees.
2. Line a baking sheet with foil and place a cooking rack on top.
3. Mix olive oil with panko in a bowl. Add cornmeal, parmesan, salt, pepper, paprika, and cayenne, stirring well to combine, and spread mixture in an even layer on a plate.
4. Dip tomato slices in eggs, letting any excess mixture drip back into the bowl, then press into the breading mixture on both sides to coat and carefully lay on the baking sheet. Repeat with all slices.
5. Bake for 20 minutes, turn over and bake an additional 20-25 minutes, or until crisp and golden

SWEET CORN TAMALES

SWEET CORN TAMALES

Cuisine: Mexican

Servings: 16 LARGE TAMALES

Author: Mely Martinez - México in my kitchen

Ingredients

• 2 medium size tomatoes
• 1 Ancho pepper seeds and veins removed
• 2 Guajillo peppers seeds and veins removed
• 1 Chipotle pepper if you don’t find dried, use canned*
• 11 sweet corn ears with husks about 11 cups**
• 3 Cups of Masa Harina have some extra in case your corn is too watery
• 1½ cups lard or softened butter 10 oz.***
• 1 Pound pork shoulder cut into bite-size cubes
• 2 teaspoons of salt
• ½ cup sugar
• 16 Epazote leaves if you find them in your area.

Instructions

FOR THE SALSA:

1. Place the cleaned peppers and tomatoes in a saucepan and cover with water. Cook for about 15 minutes over medium heat until they’re soft.
2. Place the contents of the saucepan in your blender and process until you have a smooth sauce. Set aside.

FOR THE DOUGH:

1. Detach the husk from the cobs and place in a large pot with hot water to soften (see notes).
2. Remove the kernels from the cob with a sharp knife, then place them in your blender or food processor. Process until they’ve been around, but still have some texture. Pour in a large bowl.
3. Stir in the softened lard (or butter) and mix well. Add the masa-harina little by little as needed. Depending on how watery your dough is, you will need to add or reduce the amount of masa-harina. Mix the dough until it looks like a smooth and thick cake batter.
4. Season with salt and sugar. The amount of sugar and salt will depend on the corn flavor, and your taste. Sometimes, the corn is too sweet and other times they are just plain in taste. Remember that some of this seasoning gets lost when you are steaming the tamales.

ASSEMBLING THE TAMALES:

1. Remove the husks from their warm bath and drain well. Place the smallest husks at the bottom of your steamer.
2. Place two husks together, with the wide sides facing each other and slightly overlapping (if the husks are too small, you can place more than two together). Spread 1/3 cup of the corn masa dough and add 3 – 4 small cubes of the raw pork meat, then top with 3 tablespoons of the sauce. Finally, place an epazote leaf (if using) on top of the salsa.
3. Fold the sides of the husk to the center and then do the same with the narrow edges of the husks. To tie the tamales, do so in the same way as if you were tying a package.

TO COOK THE TAMALES:

1. Place the steaming rack in your pot, add 2 cups of hot water, and cover the steaming rack with the small husks. Place the tamales in the pot, arranging them in a vertical position. You can also place them in a horizontal position like I did in the pictures (my pot is too small to hold them vertically). Cover the tamales with extra corn husks and then place the lid on the pot. Cook for 1 hour and 20 minutes. Check the pot during the cooking time to see if you need to add more hot water.

Recipe Notes

One chipotle pepper won’t render a spicy sauce. If you like spicy, you can add two or more peppers.

Not everyone can find lard in their area, but butter works very well for these types of tamales.

You can also use dried husks (the ones sold in packages) for this recipe, or a combination of both

Sweet Corn Tamales

I hope you enjoy these Sweet Corn Tamales and its delicious pork with chipotle filling

WATERMELON RIND PICKLES II

Ingredients

• Rind from a watermelon 5 pound watermelon, approximately 2 pounds
• 1 cup apple cider vinegar
• 1 cup water
• 3/4 cup sugar
• 2 ounces candied or crystalized ginger chunks (1/4 cup)
• 4 teaspoons kosher salt
• 1 teaspoon red pepper flake
• 1 teaspoon allspice berries
• 1 star anise pod

Instructions

1. Scoop out melon leaving about 1/4-1/2 inch of red flesh.
2. Peel off outer green with vegetable peeler and then cut into 1-inch cubes.
3. Bring the apple cider vinegar, water, sugar, ginger, salt and spices to a boil over medium-high heat in a medium saucepan (2-quart). Hold the boil for 60 seconds then carefully add the watermelon. Return to a boil and turn off the heat. Remove the pan from the heat and cool for 30 minutes.
4. Move the pickles to a 2-quart jar using a canning funnel and ladle. Pour on as much of the pickling juice as possible. Cover the jar and leave at room temperature for another one and half hours.
5. Refrigerate overnight and consume within a month. These pickles must be refrigerated.

Notes

• Great as a side with grilled dishes or as salad tossed with crispy, crumbled bacon and served over greens.

PICKLED CORN

Pickled Corn with Red Onions and Cilantro 

Fresh corn, sweet red onions, spicy jalepenos, and just picked cilantro, all put together in a hot vinegar brine. The recipe is short, sweet and proved it’s point – it’s delicious.  

Course: Extras

Cuisine: American

Servings: 4

Ingredients

• 2 small dried chiles
• 1 seeded thinly sliced jalapeño
• 1/4 thinly sliced medium red onion
• 2 cups corn kernels (from about 2 ears)
• 1/4 cup fresh cilantro leaves with tender stems
• 1/4 cup fresh lime juice
• 1/4 teaspoon coarsely ground black pepper
• 1/2 cup white wine vinegar or apple cider vinegar
• 2 teaspoons kosher salt
• 1 teaspoon sugar

Instructions

1. Mix first 7 ingredients in a bowl.
2. Place ingredients in a quart size jar.
3. In a small pot bring vinegar, salt, sugar and 3/4 cup water to a boil.
4. Pour over corn. (Add water to cover, if needed.)
5. Seal jar. Let cool; chill. Will keep up to 1 month.

PICKLED PINEAPPLE

Spicy Pickled Pineapple
20 MINPrep Time
Cook Time
20 MINSTotal Time


THIS PICKLED PINEAPPLE HAS A HINT OF SPICE FROM SLICED JALAPENOS AND IS THE PERFECT SANDWICH AND SALAD TOPPER WITH IT'S TANGY SWEET BITE.



INGREDIENTS
1/2 pineapple cut into half circles
1 1/2 cup Nakano citrus seasoned rice vinegar
1 tablespoon sugar
1 large jalapeno, sliced into circles
1/2 tablespoon kosher salt
juice of 2 limes
1/4 cup roughly chopped cilantro

INSTRUCTIONS

Place the vinegar, sugar, jalapeno, salt and lime juice in a small sauce pot. Bring to a simmer stir until sugar dissolves, remove from heat and let cool to room temperature.
Place the pineapple and cilantro into a large jar.
Pour the vinegar mixture over the pineapple, it should just cover the top slice.
Seal and refrigerate at least 1 day before eating.
Store in the refrigerator for up to 2 weeks. Pineapple will become more tangy with time.

NASHVILLE HOT CHICKEN

NASHVILLE HOT CHICKEN


PREP TIME

30 mins

COOK TIME

30 mins

TOTAL TIME

1 hour




The ultimate ode to Nashville Hot Chicken. This tastes just as delicious as the original ones in Nashville restaurants.

Author: Jocelyn Delk Adams of Grandbaby-Cakes.com

Recipe type: Dinner

Cuisine: Southern

Serves: 10 pieces

INGREDIENTS

2 cups buttermilk

⅓ cup hot sauce

2½ cups all-purpose flour

3 tablespoons cornstarch

3 tablespoons seasoned salt

1 tablespoon paprika

2 teaspoons cayenne pepper

2 teaspoons black pepper

½ teaspoon garlic powder

1 tablespoon onion powder

10 pieces chicken

Vegetable oil for frying

⅓ cup cayenne pepper

1½ tablespoons dark brown sugar

1 teaspoon chili powder

1 teaspoon garlic powder

1 teaspoon smoked paprika

White bread and sliced pickles (for serving)







INSTRUCTIONS

In a medium sized bowl, whisk together buttermilk and hot sauce and set aside.

Next add flour, cornstarch, seasoned salt, paprika, cayenne pepper, black pepper, garlic powder and onion powder to a paper bag and shake to mix well.

Dip each piece of chicken into seasoned flour and then into buttermilk then back into seasoned flour thoroughly coating each piece. Then add each piece to baking sheet to rest.

Finish coating all chicken and let sit for 15-20 minutes until coating has set.

While coating sets, add 2 - 2½ inches of oil to a cast iron skillet or heavy bottom skillet and heat over medium high heat. Also turn on oven to 275 degrees.

This is my test for knowing when the oil is ready: Big Mama always tossed a tiny bit of flour in the oil and if it began to fry and sizzle, the oil was ready.

Fry four pieces at a time on each side. Make sure you don’t overcrowd the pan.

After each side has turned slightly golden, put the top on the skillet to steam the inside of the chicken ensuring doneness. After a couple of minutes, remove the top and continue to fry until the crust is crispy again and completely golden brown.

Remove chicken from oil and place on paper towels or rack to drain. Place chicken on a baking sheet covered with parchment and add to warmed oven while finishing the other chicken pieces.

Fry the remaining chicken pieces and drain and add to oven. Add the remaining chicken to the oven.

While chicken is in oven, whisk together 1 cup of the frying oil, cayenne pepper, brown sugar, chili powder, garlic powder and smoked paprika until combined.

Brush mixture over completed chicken.

To serve, place hot chicken over white bread and serve with pickles on toothpicks.

HOT CHOCOLATE MIX

It is also absolutely fabulous with a couple splashes of Baileys. Please try!!!


Prep Ahead Plan: I quadruple this recipe and store it in giant mason jars.


Hot Cocoa Mix
adapted from Alton Brown



INGREDIENTS
2 cups powdered sugar
1 cup unsweetened cocoa
2 1/2 cups non-dairy creamer
1 teaspoon salt
2 teaspoons cornstarch
DIRECTIONS:
1. Combine all ingredients in a mixing bowl and incorporate evenly.
2. To make cocoa: Use about 2 tablespoons of mix per 1 cup of hot milk. Top with marshmallows and whipped cream

CRACK DIP

Ingredients

1 (8 oz) package cream cheese softened to room temperature
1/4 cup mayo
1 cup Sour cream
1 cup sharp cheddar cheese shredded
1 (7 oz) can fire roasted green chilies drained
4 slices bacon cooked and crumbled*
1 (1 oz) package dry ranch salad dressing mix
1/2 teaspoon garlic powder
1 teaspoon chili powder
1/4 teaspoon cayenne pepper
salt to taste

Find Entertaining Entrée Recipes

Optional for Serving
Green onions for topping
Crumbled bacon for topping
Ritz crackers
Tortilla Chips
Instructions


In a large bowl, mix together the cream cheese, mayo, and sour cream until smooth.
Stir in the rest of the ingredients, minus the "optional for serving" ingredients.
Cover and place in the fridge until ready to serve!
Taste and re-season, if necessary.
Top with minced green onions and more crumbled bacon.
Serve with crackers and chips!
Notes*I cooked the bacon in the microwave. Place a paper towel on a microwave safe plate. Lay bacon in an even layer. Top with another paper towel. Cook until the bacon is fully cooked and crispy.

ALABAMA FIRECRACKERS

Sometimes an oven is like that mysterious black box on a magician’s stage where odd things go in and something far more delightful comes out. Ohhh. Ahhh. That’s what happens when you put seasoned saltines in the oven and pull out the snazzy Fire Crackers a few minutes later. Ohhh. Ahhh.Fire crackers, sometimes called Alabama Fire Crackers, are so easy that the recipe barely qualifies as baking. Just spread saltines on a sheet pan and drizzle on butter or oil and a bevy of spices, including more red pepper flakes than seems prudent, yet their kick doesn’t hurt much. The crackers will look too saturated at first, but they crisp up like champs during the bakeFire crackers are casual or fancy, depending on how you serve them. They are a robust side to soups, chilies, salads, and sandwiches. Broken bits can pass for croutons. They are a killer party snack for guests to gobble by the handful alongside refreshing brews and beverages. A tin of these crackers makes a welcome hostess gift during summertime getaways. In some hometowns, baby and bridal showers feel incomplete without a tray of these crackers on the buffet.
The ingredients are inexpensive and easy to find. You can substitute other crackers for the saltines. Contenders include buttery rounds and rectangles, thin wheats, or those little cheese crackers the size of a postage stamp -- pretty much any cracker that plays well with the bold seasoning. The recipe is scalable, making it easy to halve or double down depending on your needs. It’s wise to make more than you think you’ll need, to make up for all you’ll eat straight off the baking sheet as soon as they cool.

Ingredients:

16 oz package of saltine crackers

1/2 tsp onion powder

1/2 tsp black pepper

4 tbsp (2 packages) ranch dressing mix

3 Tbsp red pepper flakes (if you can handle the heat, add more)

2 cups olive oil

Instructions:

1. Using a large gallon Ziploc bag, pour in the olive oil, seasonings, and spices. Close the bag and knead to thoroughly mix the ingredients together.

2. Place all 4 sleeves of crackers in the bag, re-seal, and gently turn the bag over several times to coat the crackers with the spice mixture. The more times you do this the better the coating.

3. Let the bag sit overnight.

4. Remove crackers and lay out on a baking sheet. Bake at 250°F for about 15 minutes. (Note: If you are short on time, the crackers still taste great skipping the baking Step 4.)