SMOTHERED RABBIT

Smothered Rabbit
from Chef Paul Prudhomme’s Louisiana Kitchen
Serves 4


Seasoning Mix:
2 1/4 tsp salt
1 1/2 tsp onion powder
1 1/2 tsp sweet paprika
3/4 tsp garlic powder
1/2 tsp white pepper
1/4 tsp red pepper (cayenne)
1/4 tsp black pepper
1/4 tsp dried sweet basil leaves
1/4 tsp gumbo filé

1 (2 to 3 pound) rabbit, cut into 8 pieces
1 cup all-purpose flour
Vegetable oil for pan frying
1 cup finely chopped onions
1/2 cup finely chopped celery
6 cups rabbit stock
Rice or mashed potatoes, for serving

In a small bowl thoroughly combine the seasoning mix ingredients. Sprinkle 2 teaspoons of the mix with the flour in a paper or plastic bag.

Heat about 1/4 inch oil in a large heavy skillet to about 350°. Dredge the rabbit pieces in the seasoned flour, shaking off excess (reserve left-over flour). Cook in the hot oil until golden brown, about 2 minutes per side. Do not crowd. (Adjust heat as necessary to maintain oil’s temperature at about 350°; if drippings start to burn, discard the oil and drippings and use fresh oil.) Drain rabbit on paper towels.

Combine the onions and celery in a small bowl and set aside.

Pour off all but 1/2 cup of the hot oil from the skillet, leaving as much sediment in the pan as possible. Return skillet to high heat and let remaining oil heat until it starts to smoke, about 2 minutes, scraping loose any sediment that may be stuck to the pan bottom. With a long-handled metal whisk, gradually whisk in the reserved flour until smooth. Continue cooking, whisking constantly, until the roux turns dark red-brown, about 2 to 3 minutes (be careful not to let it scorch or splash on your skin). Immediately stir in the reserved vegetable mixture and remove from heat. Continue stirring (change to a wooden spoon if necessary) until the roux stops darkening in color, about 3 minutes. Set aside.

In a 5 1/2 quart saucepan or large Dutch oven, bring the stock to a boil. Add the roux to the stock by spoonfuls, whisking until roux disolves between each addition. Stir in the remaining season mix. Add the rabbit to the pot and cook about 5 minutes, stirring occasionally. Reduce heat to low and continue cooking until rabbit is tender and sauce is reduced to about 4 cups, about 50 to 60 minutes, stirring occasionally.

Serve immediately over rice or with mashed potatoes, allowing 2 pieces of rabbit and a generous portion of sauce

BEST BEAN SALAD

SALAD:
16 ounces black beans — canned, drained
16 ounces white beans — canned, drained
16 ounces blackeyed peas — canned, drained
2 cups tomato — chopped
1 cup cucumber — seedless, chopped
3/4 cup Napa cabbage — sliced
3/4 cup red bell pepper — chopped
3/4 cup red onion — diced
1 1/2 teaspoons garlic powder

DRESSING:
3/4 cup apple cider vinegar
2 tablespoons olive oil
15 whole basil leaves — minced
2 tablespoons brown sugar — or brown sugar substitute
3/4 teaspoon black pepper
1 teaspoon dried oregano — crushed

1. In a large non-metal bowl, toss together the drained beans (I use low-salt beans when possible), tomatoes, cucumbers, Napa cabbage, bell peppers, onions and garlic powder.
2. In a blender combine the vinegar, oil, basil, brown sugar, black pepper and oregano and blend until combined. Pour the dressing over the bean mixture, stir, cover and chill for several hours. Will keep for several days. Makes about 2 quarts.

CABBAGE WITH RIBS

1 large head of cabbage, sliced like for coleslaw
2 lbs. of pork ribs, cut into pieces
2 tbsp. of vegetable oil
2 tbsp. of tomato paste
2 tbsp. of paprika
salt and pepper, to taste
fresh parsley, to garnish


In a large pot, heat up the vegetable oil and sear the ribs on both sides. Season the ribs generously with salt and pepper and then remove them from the pot.
To the same pot, add the cabbage, and cook for about 15-20 minutes, until it shrinks down. You may have to add it gradually, allowing it to shrink more and more, if your pot is not big enough.
Add the tomato paste and paprika, and stir well. Place the ribs on top and add about 3 cups of water. (The water should completely cover the cabbage). Cover with a tight lid and cook for 1 1/2 hours, stirring occasionally, until the meat becomes tender. Taste if the dish has enough salt and adjust, if needed.
Transfer the cabbage into a large baking dish or tray. You should have a little liquid remaining at this point. Bake at 450⁰F for about 15-20 minutes, until the liquid completely evaporates.
Garnish with freshly chopped parsley and serve.

CABBAGE JAMBALAYA

1 pound spicy pork sausage

1 onion (chopped)

4 cloves garlic (minced)

1 green bell pepper (chopped)

1 cup celery (sliced)

1 head green cabbage (chopped)

1 14-ounce can diced tomatoes (undrained)

1 cup chicken broth

1/2 cup water

1 cup uncooked brown basmati rice

1 tablespoon chili powder

1/2 teaspoon salt

1 teaspoon paprika

1/2 teaspoon cumin

1/8 teaspoon cayenne pepper

1/8 teaspoon black pepper









How to Make It


1. In large pot, cook the pork sausage with onion and garlic until browned.


2. Stir in green bell pepper and celery; cook and stir for 3 minutes longer.


3. Add all remaining ingredients and bring to a boil. Cover, reduce heat to low, then cook, stirring occasionally, until rice is tender, about 40-50 minutes.

SPICED PECAN CAKE

2 cups coarsely chopped pecans
1/4 cup, packed, light brown sugar
2 tablespoons ground cinnamon
1 teaspoon ground nutmeg
4 tablespoons unsalted butter, softened
2 tablespoons plus 2 teaspoons
vanilla extract, in all
1 1/2 sticks [3/4 cup] unsalted butter
2 cups sugar, in all
3 cups sifted all-purpose flour
2 tablespoons baking powder
1 cup plus 2 tablespoons milk
3 egg whites
Glaze (recipe follows)
Pecan Frosting (recipe follows)

Place the pecans in a large ungreased roasting pan and roast at 425
degrees F for 10 minutes, stirring occasionally.Meanwhile, in a medium-
size bowl combine the brown sugar, cinnamon, and nutmeg. Then mix in
the 4 tablespoons butter. Add the roasted pecans to the butter mixture
and coat them thoroughly. Return mixture to pan and roast for 10
minutes more, stirring once or twice. Stir in 2 tablespoons vanilla and
roast 5 minutes more.  Remove from oven and set aside.
In large bowl of electric mixer cream the 1 1/2 sticks butter and 1 1/2
cups sugar on high speed until very light and fluffy, about 6 to 8 minutes.
In a separate bowl sift together the flour and baking powder. In a third
bowl combine the milk and the remaining 2 teaspoons vanilla. Add the
flour mixture and milk mixture alternately to the butter mixture, beating
on high speed until well blended and scraping the bowl sides between
additions. Stir in the pecans.
In a separate bowl whip the egg whites on high speed until frothy, about
30 seconds. Add the remaining 1/2 cup sugar and continue beating until
mixture is stiff and holds peaks, about 2 minutes. Gently fold egg whites
into the batter, a third at a time.
Spoon batter into 3 greased and lightly floured 8-inch round cake pans
(1 1/2 inches deep). Spread batter so it is slightly lower in the center
(since it peaks in the center during cooking). Bake at 350 degrees F until
a toothpick inserted near the center comes out clean, about 40 minutes.
Let cool 10 minutes, then carefully remove from pans and place on a
wire rack; cool thoroughly. Brush glaze over top of each cake layer with
a pastry brush, a little at a time, then spread generously with icing
between layers and on top and sides.
Glaze: Combine 1 cup water and 1/2 cup sugar in small saucepan; bring
to a boil. Remove from heat and stir in 1 teaspoon vanilla extract.

Pecan Frosting
1 1/2 cups granulated sugar
3/4 cup water
8 egg yolks
3/4 pound (3 sticks) margarine,
softened (see Note)
2 1/2 cups powdered sugar
4 1/2 teaspoons vanilla extract
2 1/2 cups coarsely chopped pecans,
dry roasted until dark in color, cooled

Note: It's best to use margarine rather than butter in this frosting because
butter tends to melt out of the frosting as the cake sits awhile.

Combine the granulated sugar and water in a 1-quart saucepan. Cook
over medium heat to 230 degrees F (soft-thread stage), about 15
minutes; do not stir.
In a large bowl of an electric mixer bet the egg yolks on high speed just slightly, about 5 seconds.Gradually add the hot syrup and beat until thoroughly cooled, thick, shiny, and very pale, about 10 minutes. (Start
at low speed so it won't splash and then go to high speed). If crystallized
sugar builds up around the sides of the bowl, don't scrape it into mixture;
it will make the frosting lumpy, and you will have plenty of frosting
without it. Gradually add the margarine and mix on medium speed until completely blended and very smooth, about 5 minutes. Blend in the powdered sugar and vanilla on low speed until smooth; then add the
pecans and beat on high speed until thoroughly mixed and very thick.
If frosting is too thick, thin with a little cream, milk, or water.

VIETNAMESE NOODLE SALAD WITH GRILLED PORK CHOPS

Vietnamese noodle salad with pork chops has fantastic texture and flavor. Add the spicy, garlicky, tangy nuoc cham sauce is the dish is absolute perfection!

Recipe type: Noodles and Pasta

Cuisine: Vietnamese

Serves: 6-8 servings

Ingredients

For the nuoc cham sauce:

• 3 cloves garlic, minced
• 1 lime, juiced
• 2 tablespoons rice vinegar or white vinegar
• ¼ cup fish sauce
• 3 tablespoons sugar
• 1 red chili, de-seeded and sliced (or substitute 2 teaspoons chili garlic sauce or Sriracha)
• ½ cup cold water

For the pork chops and noodles:

• 3 tablespoons low sodium soy sauce
• 3 tablespoons fish sauce
• ½ teaspoon sesame oil
• ½ tablespoon cornstarch
• 1 tablespoon Shaoxing wine or dry sherry
• 4 bone-in pork chops
• vegetable oil
• 1 medium onion, thinly sliced
• 1 tablespoon flour
• 12 oz. dried rice vermicelli noodles, prepared according to package directions
• 1 small cucumber, julienned
• 1 medium carrot, julienned
• 2 cups mung bean sprouts
• ½ cup cilantro, mint, and/or thai basil leaves

Instructions

1. Combine all the sauce ingredients in a medium bowl and set aside. In a shallow dish, make the pork chop marinade by adding the soy sauce, fish sauce, sesame oil, cornstarch, and wine. Marinate the pork chops for 20 minutes.
2. Heat about ¼ cup oil in a large skillet. Toss the sliced onions in the flour and fry in the oil until crisp. Remove from the pan and set aside to drain on a paper towel-lined plate. In the same oil, sear the pork chops on both sides until cooked through. Set the pork chops aside to rest.
3. Add the noodles, cucumber, carrot, bean sprouts, and herbs to a bowl. Top with the pork chops and crispy onions, and serve with the nuoc cham sauce.

ITALIAN PRESSED SANDWICH

Italian Pressed Sandwich
A fabulous, on the go sandwich for tailgating, picnicking, lunch or party. It's easy to make and feeds a small crowd! Vegetarian or Vegan + GF Option

Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 8 Servings

Ingredients

1 Head of Garlic large
13 oz Red Bell Peppers about two medium* (See note), 368g
1 lb Eggplant 454g
2 C Olive Tapenade * 462g, See Notes
1 Tbs Red Wine Vinegar
1 lb Loaf of Ciabatta or Rustic Sourdough Loaf (454g)
3 Tbs Pepperoncini sliced thin
1 C Canned Artichokes halved, rinsed, drained and any tough leaves removed, 234g
2 Leaves of Swiss Chard or a few hand-fulls of another sturdy leafy green such as spinach.
3 Slices of Smoked Provolone optional
Sea Salt
Ground Black Pepper
2-3 Tbs of Extra Virgin Olive Oil as needed divided

Instructions

To Prep:
Preheat oven to 450F (232C). Set oven rack in center of the oven. Line a sheet pan with parchment paper.
Cut the top end (not the root) off of the garlic head, exposing the tops of each garlic clove. Drizzle 1 tsp of olive oil over the cloves and wrap loosely in foil. Set it on the parchment lined pan. Slice the bell peppers in half, deseed and lay flat, flesh side down, on the parchment lined sheet pan. It's okay to press on them a bit. Set the timer for 20 minutes and roast the peppers and garlic.
While the peppers and garlic are roasting, trim the stem of the eggplant. Slice the eggplant lengthwise into at least 6, 1/4" (2 1/2cm) pieces. Sprinkle each side with a pinch of sea salt and place in a colander to drain for 15 minutes. Rinse and pat dry. Spread each side with a about 1/4 tsp olive oil. Place on the same sheet pan as the peppers are roasting on and roast for 20 minutes. The peppers, garlic and eggplant should come out of the oven at the same time. (Peppers and Garlic roasts for 40 min., eggplant roasts for 20 minutes)
Place peppers in a lidded container for 20 minutes. This will make the skin release with ease. Peel pepper skin and set peppers aside. Peel the garlic then mash the cloves until a paste forms. Set aside.
Mix the tapenade with red wine vinegar, set aside.

To Assemble:
Slice the bread lengthwise with a serrated knife. Dig out the inside of the bread on both sides. Try to leave enough crust as to keep the sandwich sturdy. Save the bread dug out and make croutons or bread crumbs with it. Optional - brush on a bit of olive oil, no more than 1 Tbs., on the insides of the bread. Be careful here, the bread can get soggy.. so only this if you love a bit more olive oil (I brush it on mine).
Spread the garlic on both sides of the bread. It will be thin. Spread the tapenade on both sides of the bread. Yes, all of it. Press as you spread.
On the bottom side of bread, layer in the following order: 3 slices of eggplant, artichoke, bell pepper, 3 slices of eggplant, a pinch of salt and a few grinds of pepper, pepperoncini, chard or spinach and optional cheese. Place top on sandwich and gently press down.
Tightly wrap the sandwich three times to ensure nothing leaks out and place it in the fridge. Place a heavy object on top of the sandwich, such as cast iron skillet, or box of wine. Let marinate and press for at least 3 hours. Overnight is better.
Cut into 2" wide pieces and then cut in 1/2 for a smaller sandwich. I yield 5, 2" wide (5cm) pieces, but cut the center cuts in half to make smaller sandwiches. Cut to your needs.


Although a fresh sandwich is best, rewrap any remaining pieces tightly in plastic wrap and store for up to two days (the bread will get soggy as it sets).

Recipe Notes

*To save a bit of time, purchase pre-roasted bell peppers and prepared olive tapenade. Drain the peppers well prior to putting them on the sandwich. Also, if using a different recipe of olive tapenade (other than the one linked to above), it may have more oil in it and this will affect the outcome of the sandwich by adding too much oil resulting in a soggy loaf. Be sure to drain some of the olive oil off the tapenade prior to spreading it on the sandwich.

CASSEROLE EGGS SARDOU II

Casserole Eggs Sardou II

Eggs Sardou the easy way. The perfect savory, delicious and EASY way to serve this classic meal of Eggs Sardou.

Source:

SkyeBird

Serves/Makes:8 or more

Ingredients

• Bottom Layer:
• 4 tbsp (60 ml) butter, unsalted
• 1 cup (225 ml) sweet onion, finely chopped
• 1 cup (225 ml) scallions, sliced
• 2 tsp (10 ml) garlic, minced
• 1 10 oz (280 grm). package of frozen chopped spinach, thawed and squeezed dry
• 2 9 oz (252 grm). packages of frozen artichoke hearts (canned not as good)
• 1/4 cup (60 ml) chicken broth
• Freshly ground black pepper and salt to taste
• 1 dozen jumbo or extra large hard boiled eggs, peeled
• Top Sardou Sauce Layer:
• 5 tbsp (70 ml) butter, unsalted
• 1/4 cup (60 ml) all-purpose flour
• 1-1/2 cups (350 ml) heavy cream
• 1-1/2 cups (350 ml) to 1-3/4 cups (425 ml) chicken broth (for thicker or thinner sauce)
• 3/4 cup (175 ml) freshly grated parmesan cheese
• 5 tbsp (70 ml) freshly squeezed lemon juice (about 3 lemons)
• 1 tbsp (15 ml) chopped thyme leaves (fresh worth it, or 1/2 tsp (2 ml) dried thyme leaves)
• freshly ground black pepper and salt to taste

Preparation

• Bottom Layer Directions:
• Preheat oven to 350 degrees (175 C.) and lightly butter a 13x9x2 inch oven proof casserole dish or "cake pan" and set aside.
• Melt butter in a 4 qt. to 5 quarts (4725 ml) dutch oven or pot over medium heat.
• Stir in the onions, scallions, and the garlic.
• Cover the pot and cook for about 5 minutes, stirring every now and then to check to make sure the onions and garlic are not browning, but become soft and tender.
• Stir in the spinach, the artichoke hearts and the chicken broth, cover and cook for about 10 minutes or so, until the artichokes are tender, then salt and pepper to taste.
• Spread the mixture as evenly as you can into the buttered casserole dish.
• Slice the hard boiled eggs (an egg slicer is perfect for this) and spread them on top of the spinach artichoke mixture covering it as much as possible, overlapping is great, don't worry about it.
• Top Sardou Sauce Layer and Final Assembly Directions:
• Using the same size pot, a 4 5 quarts (4725 ml) dutch oven or pot, melt 3 tbsp (45 ml) of the butter over medium heat.
• Stir in the flour and cook, stirring constantly for 2-3 minutes or so, making a nice roux.
• Pour in the cream and 1-1/2 cups (350 ml) to 1-3/4 cups (425 ml) of chicken broth (depends if you want a thicker or thinner sauce, I like thicker), and whisk the sauce until it is well blended and no lumps are seen.
• Cover the pot and take it off the heat and let it "calm down and set-up" for about a minute.
• Put the pot on the burner again and bring the sauce to a boil until the sauce starts to really thicken, reduce the heat and let simmer for about 2-3 minutes, stirring contantly so it won't stick and blends.
• Remove from the heat for the last time and add the cheese, 2 tbsp (30 ml) of butter, the lemon juice, thyme, and salt and pepper to taste.
• Blend it all together and then carefully spoon or pour it over the artichoke and hard boiled eggs in the casserole dish so all areas are covered.
• Cover the casserole dish with aluminum foil and bake for a good 25 minutes until well heated, then uncover the dish and bake it for about 10-15 minutes longer until it is bubbling, but NOT not browned.
• Take it from the oven and let it rest for about 5-10 minutes before serving.

Comments

Delicious with homemade English Muffins (Bays brand are a good substitiution), or a thicker slice of real sourdough bread lightly toasted.Fresh strawberries or a fresh fruit bowl is the perfect accompaniment.
This recipe gets rave reviews and is perfect for potlucks, brunches, family and friend breakfasts, a great after Midnight Mass meal, and a super side dish for Easter dinners or any Ham dinner. It can be halved or doubled, but it cannot be frozen. I am not sure how leftovers reheat, as I have never once had leftovers! In fact, I have relatives that used to drive over 5-6 hours to visit for a weekend and request this for breakfast! It is my brother's favorite meal and my "meat and potatoes" husband loves it too!

TARTINE BREAD

Tartine Basic Country Bread Recipe

Ingredients

For the Starter:

• 1 tablespoon active 100 percent hydration starter
• 200 grams warm water
• 100 grams all purpose flour
• 100 grams whole wheat flour

For the Final Dough:

• 200 grams of the starter
• 700 grams warm water
• 900 grams of bread flour
• 100 grams whole wheat flour
• 20 grams salt
• 50/50 mixture of whole wheat and rice flour for dusting

Instructions

1. The night before you mix the dough, prepare your levain by mixing the starter, water, and flours. Cover with plastic wrap, and let sit overnight. 
2. To make the final dough, in a large bowl, add 200 grams of the starter, 650 grams of the warm water, and the flours. Mix by hand until incorporated, cover, and let rest in a warm spot in your kitchen for about 30 to 40 minutes. 
3. Sprinkle the salt over the dough and sprinkle with the rest of the water. Mix by hand, pinching the dough to dissolve the salt, and stretching and folding the dough over itself. Cover and let it rest in a warm spot for 30 minutes. 
4. Let rise for 3 hours, stretching and folding with a wet hand every 30 minutes, until the dough is buoyant and aerated. 
5. Using a dough scraper, gently coax the dough out of the bowl onto an unfloured work surface. Lightly flour the top of the dough, and divide it in half with a bench scraper. With the bench scraper, flip the dough pieces so that the floured side is on the bottom. 
6. Shape the dough pieces into boules by gently folding the dough over itself from all "sides." Flip the shaped dough over so that the seam side is on the counter. Using a bench scraper, draw the loaf toward you, and then away from you, to tighten up the top of the dough. Cover each piece with a towel and let rest for 10 minutes. In the meantime, dust two bannetons or towel lined bowls with a 50-50 mixture of wheat and rice flour.
7. After the 10 minutes, flip the dough over, and reshape the loaf one more time. Flip the loaf back over, seam side down, and place the bench scraper under the shaped loaf. Push it around from all four sides against the work surface to create tension and tighten up the loaf. Place the shaped dough into the banneton, seam side up. Pinch the seam a few times to make sure it stays closed. Cover with oiled plastic wrap. 
8. You can either let the loaves rise at room temperature for 2 to 4 hours, until puffy, and then bake. Alternatively, you can place the shaped loaves in the refrigerator for up to 12 hours for a more sour flavor. 
9. About 30 minutes before baking, place a Dutch oven in the oven and preheat it to 500 degrees F. Remove your loaf from the refrigerator. 
10. When ready to bake, pull the Dutch oven out of your oven and, using this method, transfer the loaf to the hot pan. Carefully return the hot lid to the pan, and place it in the oven, and immediately reduce the oven temperature to 450 degrees F. 
11. Bake for 30 minutes, remove the lid, and bake for 15 to 20 minutes more, until the interior of the loaf reaches about 205 degrees F, and the crust is a deep brown. Cool completely on a wire rack before slicing. 
12. Repeat with the second loaf. 

Yield: 2 Loaves

ALABAMA HOT SLAW

Alabama Hot Slaw

Alabama Hot Slaw
6-8 servings

1/2 head medium green cabbage, cored and grated (1 1/2 pounds)
1 carrot, trimmed and scrubbed well, then grated
1 small sweet onion, grated
1 small green bell pepper, seeded and grated (see headnote)
1/3 cup prepared mustard, such as French’s brand
1/2 cup distilled white vinegar
1/4 cup packed dark brown sugar
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
Scant 1 teaspoon Tabasco sauce or other hot sauce, or more as needed


Toss together the cabbage, carrot, onion, bell pepper and mustard in a heatproof mixing bowl.
Combine the vinegar, dark brown sugar, salt, pepper and hot sauce in a small saucepan over medium heat; cook for about 3 minutes, stirring, until the sugar has dissolved and the mixture is thoroughly heated through. Taste, and add more hot sauce, as needed.Pour the heated dressing over the cabbage mixture and toss to incorporate.Before serving, at room temperature or chilled, drain off some of the excess dressing

LENTIL SALAD

Lentil Salad

1 cup lentils uncooked
1 tbsp olive oil
2 tbsp freshly squeezed lemon juice
1 clove garlic minced
2 tbsp red wine vinegar
2 green onions chopped
2 tbsp Italian parsley chopped
1/4 small red onion chopped
1 carrot chopped
kosher salt to taste
ground black pepper to taste

INSTRUCTIONS

Add enough water to fully cover lentils in a deep pot and cook, covered, over medium-high heat for 30-45 minutes, or until tender (but not falling apart).
Drain, rinse with cold water and set aside.
In a small mixing bowl, whisk together olive oil, lemon juice, garlic and vinegar. Set aside.
In a medium mixing bowl, combine cooked lentils, green onions, parsley, red onion and carrot. Drizzle olive oil mixture over salad and toss well. Season to taste with kosher salt and ground black pepper, if desired.
Refrigerate, covered, for at least 30-45 minutes to chill, preferably 2-3 hours to allow flavors to meld.

FRENCH CARROT SALAD

French Carrot Salad

French Grated Carrot Salad with Lemon Dijon Vinaigrette


Servings: 4


Total Time: 15 Minutes

Ingredients
1 pound carrots, peeled
2 teaspoons Dijon mustard
1 tablespoon freshly squeezed lemon juice, from one lemon
1-1/2 tablespoons vegetable oil
1-1/2 tablespoons extra virgin olive oil
1-2 teaspoons honey, to taste
Heaping 1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper, to taste
2 tablespoons chopped fresh parsley
2 finely sliced scallions (or 1tablespoon finely chopped shallots)

Instructions

Grate the carrots in a food processor. Set aside.
In a salad bowl, combine the dijon mustard, lemon juice, honey, vegetable oil, olive oil, salt and pepper. Add the carrots, fresh parsley and scallions (or shallots) and toss well. Taste and adjust seasoning if necessary. Cover and refrigerate until ready to serve.
Notes: Depending on the sweetness of the carrots, you may want to add more or less honey. Also, if you make this salad ahead of time, be sure to check the seasoning again before serving as the flavors tend to mellow.

SWEET POTATO SEAFOOD CHOWDER

Sweet Potato Seafood Chowder

ingredients
1/2 tablespoon butter
1/2 tablespoon oil
1 onion, diced
3 cloves garlic, chopped
1 tablespoon cajun seasoning
4 cups low sodium chicken broth or shrimp broth
2 pounds sweet potato, peeled and cut into 1/2 inch cubes
1 tablespoon fish sauce
1 cup corn
2 tablespoons tarragon, chopped
1 tablespoon lemon juice
salt and pepper to taste
1/2 pound shrimp, peeled and deviened
1/2 pound scallops
1 tablespoon oil
1 tablespoon cajun seasoning
directions
Melt the butter and heat the oil in a pan over medium-high heat, add the onion and cook until tender, about 3-5 minutes.
Add the garlic and cajun seasoning and cook until fragrant, about a minute.
Add the broth and sweet potatoes, bring to a boil, reduce the what and simmer until the potatoes are tender before pureeing half of the sweet potatoes in a food processor, in a blender or with a hand blender.
Meanwhile, heat a pan over medium-high heat, toss the shrimp and scallops in the oil and cajun seasoning and cook in the pan until lightly golden brown, about 2-4 minutes per side before setting aside.
Add the fish sauce, corn, tarragon and lemon juice to the soup and season with salt and pepper to taste.
Serve the chowder garnished with the shrimp and scallops and enjoy!

Tip: Simmer the shrimp shells in the broth for 10 minutes before straining and discarding the shells and using the shrimp flavour infused broth.
Option: Add extra seafood like crab!
Option: Garnish with 1/4 pound bacon, cut into 1/2 inch cubes, and pan fried until crispy.
Option: Garnish with 4 ounces andouille sausage, diced and pan fried until crispy.

SHRIMP AND CORN CHOWDER

Shrimp and Corn Chowder




1 lb. shrimp, peeled and deveined
4 tablespoons butter, divided
1 yellow onion, diced
1/2 cup celery, diced
4 cloves garlic, minced
2 tablespoons all purpose flour
1 1/2 tablespoons smoked paprika
1 bay leaf
4 cups chicken or seafood stock
1 lb. yukon gold potatoes, mini diced
2 1/2 cups frozen corn kernels
2 teaspoons old bay seasoning
1 cup heavy cream or half and half
scallions, greens only, for garnishing
Instructions

In a large dutch oven, heat 1 tablespoon of butter over medium high heat and cook the shrimp for 4-7 minutes or until they become completely opaque on the outside. Remove the shrimp to a plate, set aside.
Heat the remaining 3 tablespoons of butter and cook the onions and celery for 3-4 minutes. Add the garlic and the flour and continue to cook for an additional 2 minutes. When the flour starts to brown, add the smoked paprika, bay leaf, chicken stock, and diced potatoes. Bring the soup to a boil, stirring occasionally. Reduce the heat to low and simmer uncovered for 15 minutes. Add the corn and continue to cook for an additional 15 minutes.
While the soup is simmering, reserve 8 shrimp and chop up the remaining shrimp into bite sized pieces. Add the heavy cream, old bay seasoning, and chopped shrimp into the soup. Stir until the cream is incorporated and allow the chowder to heat through. Adjust seasonings to preference. Serve warm topped with scallions and remaining whole shrimp

SEAFOOD CHOWDER

Ingredients

• 2 Tablespoons extra virgin olive oil
• 2 small carrots, diced small
• 1 large onion (white or yellow), diced small
• 1 large celery stalk, diced medium
• 2 cloves garlic, minced
• 2 Tablespoons all purpose flour
• 32 ounces (1 quart) seafood stock ( homemade recipe here )
• 1 large russet potato, diced medium
• 3/4 teaspoon salt (more or less to your taste)
• 1/2 teaspoon black pepper
• 1/4 teaspoon Old Bay seasoning
• 1/8 teaspoon cayenne pepper (optional)
• 1/2 cup half and half (or whole milk)
• 8 ounces (1/2 pound) cooked seafood of your choice** (I used medium shrimp, chopped lobster tail, and crab meat)

Directions

• Add olive oil to a 3 quart or larger soup pot over medium heat. When oil begins to shimmer, stir in carrot, onion, and celery, and saute until onion is translucent, about 3 minutes. Add garlic and saute for another minute, stirring constantly so that garlic doesn't burn.
• Sprinkle flour over the vegetables and stir to combine. They will appear pasty. Turn heat up to medium high and slowly whisk in seafood stock, about 1/4 cup at a time, until all stock has been incorporated.
• Turn heat to high and bring to a light boil. Add potatoes and all seasonings and reduce heat slightly. Cook 8 minutes, stirring occasionally, until potatoes are fork tender.
• In the final 3 minutes of cooking time, stir in cooked seafood** and half and half or milk.
• Taste and add additional seasonings as desired.
• Ladle into soup bowls and enjoy!

WORLD’S BEST COOKIES

 shredded coconut

• 1 cup corn flakes, crushed
• 1/2 cup pecans, chopped

Page 2 of 2The World's Best Cookies (cont.)

DIRECTIONS

1. Preheat oven to 325 degrees

Worlds Best Cookies
INGREDIENTS
1 cup butter
1 cup white sugar
1 cup brown sugar, packed
1 egg
1 cup vegetable oil
1 teaspoon vanilla extract
3 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup rolled oats
1/2 cup shredded coconut
1 cup corn flakes, crushed
1/2 cup pecans, chopped

Page 2 of 2The World's Best Cookies (cont.)

DIRECTIONS
Preheat oven to 325 degrees
Cream together the butter and sugars until light and fluffy
Stir in egg, oil, vanilla.
Combine flour, baking soda and salt.
Combine with egg mixture until well blended.
Stir in the rest of the ingredients.
Place on ungreased cookie sheet into balls the size of walnuts and flatten with a fork in criss cross pattern.
Bake for 12 minutes.
Cool on cookie sheet for a few minutes before removing.

THAT TAILGATE DIP

That Tailgate Dip








8 oz. cream cheese softened
8 oz. shredded cheddar cheese
1 stick of butter softened
dash of cayenne pepper
onion or garlic powder
1 can Rotel Diced Tomatoes & Green Chiles
1 green onion chopped (*not part of original recipe, but I like to sprinkle these on top)
salt & pepper

FRENCH QUARTER DIP

French Quarter Dip

8 oz softened cream cheese
1 garlic clove, minced
1 T. grated onion
1/4 cup butter
1/4 cup dark brown sugar
1 t. worcestershire sauce
1/2 t. mustard
1 cup chopped pecans

Directions:
Combine cream cheese, garlic and onion in a bowl. Mix well and shape ito a 6-inch disk, 1 inch thick. Place on a serving plate and chill in refrigerator

Melt butter over meidum heat with brown sugar, worcestershire, mustard and pecans in a saucepan, until warm and blended. Pour pecan mixture over cheese disk and return to refrigerator until 1 hour before serving. Remove from refrigerator and let stand until room temperature is reached. Serve with assorted breads, crackers, and fruit.

Recipe adapted from the Junior League Cookbook “My Mama Made That”

OSSO BUCCO

SERVES 6
Ingredients
6 (1 1⁄2"-thick) crosscut veal shanks, tied with kitchen twine
1 cup flour
2 tbsp. canola oil
3 tbsp. unsalted butter
2 large onions, minced
2 medium carrots, minced
2 ribs celery, minced
2 tbsp. tomato paste
1 bunch flat-leaf parsley
5 sprigs fresh thyme
2 bay leaves
1 cup veal stock (optional)
8 cloves garlic, minced
Zest of 3 lemons
1 (750-ml) bottle dry white wine
Kosher salt and freshly ground black pepper, to taste
Instructions
Heat oven to 325º. Season veal shanks with salt and pepper. Put flour on a plate and dredge veal in flour, shaking off excess; transfer to a plate. Heat oil in a 6-qt. Dutch oven over medium-high heat. Working in 2 batches, add veal shanks and cook, flipping once, until browned, about 10 minutes. Transfer veal shanks to a plate; cover. Add butter to pot; stir in onions, carrots, and celery and cook, stirring and scraping any browned bits from bottom of pot with a wooden spoon, until soft, about 10 minutes. Stir in tomato paste and cook for 2 minutes. Tie 3 parsley sprigs and thyme with kitchen twine and add to pot along with bay leaves, veal shanks, wine, and veal stock or 1 cup water. Bring to a simmer, season lightly with salt and pepper, and cover.
Transfer pot to oven and cook until veal is nearly falling off the bone, about 1 1⁄2 hours. Transfer veal shanks to a plate and cover with aluminum foil. Discard herb bundle and bay leaves. Heat pot over medium heat and reduce liquid by half. Transfer veal shanks back to pot, spoon over liquid, and cover to keep warm. Meanwhile, finely chop the remaining parsley leaves and toss in a bowl with the garlic and lemon zest. Sprinkle some of parsley mixture over veal shanks and serve family style from the pot along with the remaining parsley mixture, and a bowl of mashed potatoes, if you like.


Pairing Note: With apple notes and a bit of oak, Xavier Monnot Meursault 2007 ($70) complements this rich braise.

CHEESE AND GARLIC CRACK BREAD

Cheese and Garlic Crack Bread (Pull Apart Bread)
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins

This is garlic bread - on crack! Great to share with a crowd, or as a centre piece for dinner accompanied by a simple salad.
Course: Appetizer, Side Dish
Servings: 8 - 10
Calories: 191 kcal
Author: Nagi | RecipeTin Eats
Ingredients

1 crusty loaf , preferably sourdough or Vienna
3/4 cup shredded Mozzarella cheese (or other melting cheese)
Garlic Butter
100 g /3.5 oz / 7 tbsp unsalted butter , softened
2 large garlic cloves , minced
3/4 tsp salt
1 tbsp fresh parsley , finely chopped
Instructions

Preheat the oven to 180C/350F.
Combine butter, garlic and salt in a heatproof bowl and melt in the microwave. Stir through parsley.
Cut the bread on a diagonal into 2cm/1" diamonds but do not cut all the way through the bread (just like you would cut a french stick for garlic bread).
Use your fingers or a knife to pry open each crack and drizzle in a teaspoon of butter and stuff in a pinch of cheese. This might sound like a bit of an effort, but I promise you it is worth it! You don't need to be super neat, it's nice to have some of the butter drizzled over the crust.
Wrap with foil and bake for 15minutes until the cheese has mostly melted, then unwrap and bake for 5 minutes more to make the bread nice and crusty.
Serve immediately.
Recipe Notes

1. To make ahead, after wrapping with foil, wrap with cling wrap as well. Store in fridge overnight or freeze to store for longer. To cook, thaw then follow recipe instructions to bake.

2. The denser the bread, the better the pieces will hold together when pulled off.

3. Use already baked bread, not uncooked bread dough.

4. **Update** A reader reminded me of a fabulous "SPEEDY" tip that I should share with you! Instead of melting the butter, cream it. Then cut diagonal slices (in one direction only) and use all the butter and generously spread it in each crack, on both walls. Then cut the bread to make diamonds and as you drag the knife through the bread, it will spread the butter into the new crevices you are cutting. This doesn't provide quite the same even coverage of butter but for a speedy version, it is a small compromise. Thank you to CJ for the tip!

5. Cheese and Garlic Crack Bread nutrition per serving, assuming this serves 10.

HOT CORN

Spicy Southern Hot Corn

prep 5 minscook 20 minstotal 25 mins

author jenn laughlin - peas and crayons

yield 6 servings

This sassy Southern-style recipe has been part of our holiday meal tradition for years and doubles as a side dish AND a dip.

Ingredients

• 3 + 1/2 cups corn (fresh, canned, or frozen)
• 1/2 large red bell pepper, diced
• 2 fresh jalapeno peppers, diced (seeds/veins removed)
• 3-4 TBSP diced pickled jalapeno peppers, extra to taste
• 2 + 1/2 TBSP butter
• 4 oz cream cheese
• 1/4 tsp paprika (regular, not smoked)
• 1 cup freshly grated sharp cheddar cheese
• salt and pepper, to taste

EXTRAS:

• hot sauce
• extra cheese for topping
• extra jalapeños for a fiery kick!
• spicy green salsa (see note below)
• cilantro or parsley for topping

Instructions

1. Pre-heat oven to 350 degrees F.
2. Thaw corn if using frozen.
3. Chop all your veggies and set aside.
4. For tender peppers, feel free to sauté your bell peppers and fresh jalapeño to soften.
5. In a medium saucepan, combine butter and cream cheese.
6. Stir often until smooth and creamy.
7. Add your corn, bell pepper, jalapeño pepper, and pickled jalapeños.
8. Season with paprika, salt, and pepper to taste.
9. Stir in 1/2-3/4 cup of cheddar cheese and stir until fully melted.
10. Pour into a casserole dish and top with remaining cheddar.
11. Bake for 15-20 minutes or until hot and bubbly!

OVEN BARBRQUED BRISKET

Oven-Barbecued Beef Brisket


This Oven-Barbecued Beef Brisket is so smokey, tender, and juicy. No one will ever guess it wasn't cooked on the grill.
Course Main Course
Cuisine American
Prep Time 20 minutes
Cook Time 5 hours
Total Time 5 hours 20 minutes
Servings 8 servings
Calories 613 kcal
Author Christin Mahrlig

Ingredients

Rub
1 1/2 tablespoons packed light brown sugar
1 1/2 tablespoons paprika
2 teaspoons dry mustard
2 teaspoons ground black pepper
2 teaspoons salt
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon ground cumin
1/4 teaspoon cayenne pepper

Brisket
1 (4-5 pounds) brisket roast – if there is a thick layer of fat trim it down to 1/4 inch
1 pound bacon

Sauce
reserved bacon from cooked brisket
1 onion, finely chopped
1/2 cup cider vinegar
1/3 cup packed dark brown sugar
1-2 cups chicken broth
1/2 cup ketchup
4 teaspoons canned chipotle peppers in adobo sauce, minced

Instructions

Make the rub. Mix all ingredients well in a small bowl and set aside.
Place oven rack in upper-middle position and heat oven to 275 degrees. Rub dry rub all over brisket and poke holes all over with a fork. Place half of bacon going crosswise in a broiler safe 9 by 13-inch pan (it’s best not to use glass). Put brisket fat side down on top of bacon. Lay the rest of the bacon crosswise on top of brisket, wrapping it down around the sides, and tucking any excess under. Cover pan with foil and place in oven for 4 hours.
Take pan out of oven. Carefully flip brisket over, fat side up. Replace foil and return to oven. Turn off heat and leave brisket in oven 1 additional hour.
Pour accumulated juices from brisket into large measuring cup or a bowl. Remove bacon from brisket and chop into pieces. Cook bacon in medium saucepan over medium heat for about 5 minutes, until fat has rendered. Add onion and cook until softened, 4-5 minutes. Take off heat and add vinegar and dark brown sugar. Return to heat and simmer until reduced to a syrupy consistency, about 5 minutes.
Skim fat from accumulated juices and add chicken broth to make a total of 3 cups. Add to mixture in saucepan and reduce until about 3 cups in volume, 8-10 minutes. Take off heat and add ketchup. Mix well and strain if desired. (I like to strain about half the solid pieces out and leave the rest). After straining, add chipotle peppers.
Turn oven to broil. Brush brisket with 1 cup sauce and broil until top is lightly browned and fat starts to crisp. Cut brisket against the grain into 1/4-inch slices and serve with extra sauce.

MISSISSIPPI SIN DIP

MISSISSIPPI SIN DIP

INGREDIENTS

• Sour Cream - 16 Ounces 
• Cream Cheese, at Room Temperature - 8 Ounces 
• Sharp Cheddar Cheese, Shredded - 2 Cups 
• Ham, Chopped - 1/2 Cup 
• Green Onion, Sliced - 1/4 Cup 
• Hot Sauce - Few Dashes or to Taste 
• Worcestershire Sauce - 1 Teaspoon 
• Black Pepper - 1/4 Teaspoon 
• Loaf French Bread, Unsliced - 1-16 Ounce. 

INSTRUCTIONS

1. Preheat oven to 350 degrees.

2. Cut a thin, about 1 inch thick, oval slice off the top of the loaf of French bread leaving a couple inch perimeter.   Set aside top.  Remove most of the soft part of the bread, leaving a sturdy portion on sides and bottom. You can save the soft bread to use later with the dip if desired.

3. Mix the first 8 ingredients together in a medium bowl until well combined.  Pour mixture into hollowed bread bowl.  Place saved bread top on loaf.

4. Wrap entire loaf in a double thickness of heavy duty aluminum foil and bake in preheated oven for 1 hour.  Serve with reserved bread or crackers.

CROCK POT MISSISSIPPI CHICKEN

CREAMY CROCK POT MISSISSIPPI CHICKEN RECIPE

INGREDIENTS FOR CREAMY CROCK POT MISSISSIPPI CHICKEN

• 3 lbs Boneless Skinless Chicken Thighs
• 1 envelope AuJus Gravy Mix
• 1 envelope Ranch Dressing Mix (We really like the dill flavored ranch mix in this recipe)
• 6-8 Pepperoncinis
• 1/2 Cup Pepperoncini Juice– Optional
• 8 oz Cream Cheese – Cubed

HOW TO MAKE CREAMY MISSISSIPPI CHICKEN IN A SLOW COOKER

1. Place chicken in the bottom of a 6 quart slow cooker.
2. Sprinkle gravy and ranch mixes on top.
3. Place pepperoncinis around chicken.
4. If desired, pour juice around outside as well.
5. Cook on low for 4-5 hours
6. Shred chicken with two forks or in a stand mixer and return to juices.
7. Stir in cream cheese until melted.
8. Serve on buns, over mashed potatoes or on its own.

NOTES ON CREAMY CROCK POT MISSISSIPPI CHICKEN

• If you like spice, add the juice, if you aren’t a fan of spice, don’t add the juice. No additional liquid is needed, the chicken will make its own juices.
• This is a fantastic low carb recipe that carb lovers will enjoy as well. Perfect for family dinners, potlucks and holidays.
• As with any of our recipes, carb counts, calorie counts and nutritional information varies greatly depending on which products you choose to use when cooking this dish.
• All slow cookers cook differently, so cooking times are always a basic guideline and should always be tested first in your own slow cooker and time adjusted as needed