Eggnog Custard Pie

By Paula Deen

• Rating: 
   (21) 
 
• Questions (0)
 
• Difficulty: Medium

Tags: baking, cold weather, sweets

• Prep time: 15 minutes
 
• Cook time: 55 minutes
 
• Servings: 8

Ingredients

• 1/2 (15-oz) package refrigerated pie crust 
• 1 cup sugar 
• 4 large eggs 
• 1 (12-oz) can evaporated milk 
• 3/4 cup water 
• 1/4 cup light rum 
• 1/8 teaspoon salt
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground cinnamon 
• whipped cream, for garnish
• powdered sugar, for garnish

Directions

Preheat oven to 350 °F.

On a lightly floured surface, unroll pie crust. Roll pastry into a 12-inch circle. Press pie crust into a 9-inch deep dish pie plate, crimping edges, if desired. Lightly poke holes into the bottom of the dough once it’s fitted firmly in the plate.

In a large bowl, beat sugar and eggs at medium speed with an electric mixer until well combined. Add evaporated milk, water, rum and salt. Beat at low speed until combined. Pour mixture into crust. Sprinkle top of pie with nutmeg and cinnamon. Place pie onto a rimmed baking sheet with a depth of 1/2-inch. Add hot water to baking sheet.

Bake for about 55 minutes, or until a wooden pick inserted near center comes out clean.

Cut into desired sizes and garnish with whipped cream and powdered sugar.

CHARLESTON RED RICE

Charleston Red Rice

READY IN: 1 hr 20 mins

SERVES: 6-8

INGREDIENTS

• 1 (6 ounce) can tomato paste
• 2  medium onions, diced fine
• 1  bell pepper, diced fine
• 2  teaspoons salt
• 2 -3  teaspoons granulated sugar
• 1  lb bacon, fried and grease held aside
• 1  lb  smoked beef sausage
• 3  cups water
• 2  cups  raw long grain rice
• 2  tablespoons black pepper

DIRECTIONS

1. Fry bacon and remove from the pan:
2. Saute'onions and peppers in the bacon grease;.
3. Add tomato paste water salt sugar and pepper.
4. Cook uncovered slowly about 5 minutes and then add the rice another 5 minutes until mixture is bubbly then pour into the top section of a rice steamer or you can use a very large Pyrex dish.
5. Pour mixture in and add the sausage and crumble up the bacon and mix into the rice mixture.
6. Cover and bake for 35- 45 minutes in a preheated oven at 350 degrees or steam in steamer.
7. I bake it now days but the family recipe says to steam it.

S.N.O.B. CORNBREAD

S.N.O.B. Cornbread

Few things are as synonymous with Southern cooking as cornbread, and in Charleston there’s no limit to the variety that can be found. That said, there’s a standout that’s pointed to time and again by locals and visitors alike: the sweet, cake-like rendition at Slightly North of Broad (S.N.O.B).

 “During the mid-1800s, cornbread was made without eggs, flour, or sugar, because people couldn’t get those products,” says Frank Lee, S.N.O.B.’s executive chef. “Today many people are used to that thicker style of corn pone or Johnny Cakes, but our cornbread is fluffier.” Make that fluffier and more decadent.       

Lee says there’s one man to thank for the restaurant’s nearly dessert-worthy wedges. “Gerald, our dishwasher, has been making our cornbread for 12 years,” he explains. Along with duties of doing dishes and preparing the staff meals, Gerald Henderson is the man, the myth, the legend behind the coveted treat.

“It took me about three months to get the recipe just right,” remembers Henderson. “I tweak it every once in awhile, adding a little more flour or a few more eggs.” The East Bay Street institution goes through roughly 250 slices a night—multiply that by Henderson’s tenure at the restaurant, and you’ve got a recipe he’s had time to perfect.

He says the key to his version is the liberal use of sugar along with a slow cook time. “He bakes it for literally an hour and 10 minutes. I’m always telling him, ‘Gerald, the rest of us need the oven now!’” jokes Lee. But as we all know, good things come to those who wait.

INGREDIENTS: 

( serves 25)

5 eggs

4 oz. melted butter

1 cup sugar

2 1/2 cups yellow cornmeal

2 1/2 cups flour

1 3/4 Tbs. baking powder

1 heaping tsp. salt

1/2 cup canola oil

2 cups milk

DIRECTIONS: 

Preheat oven to 350°F. In a medium bowl, beat eggs, butter, and sugar well. Mix in dry ingredients, oil, and milk. Pour batter into greased 11 x 9-inch pan. Bake for one hour and 10 minutes.

PEACH BOURBON BARBEQUE SAUCE

Peach-Bourbon Barbecue Sauce Recipe

JOSHUA BOUSEL

Peach is front and center in this tangy, sweet, and spicy barbecue sauce, which gets some extra depth thanks to a shot of bourbon.

YIELD:

Makes about 3 cups

ACTIVE TIME:

25 minutes

TOTAL TIME:

45 minutes

Ingredients

1 tablespoon butter

1/2 cup finely diced sweet onion (about 1/2 large)

1 teaspoon freshly minced garlic (about 1 medium clove)

1 1/2 cups roughly chopped peeled fresh peaches (about 1 pound of whole peaches)

3/4 cup ketchup

1/2 cup bourbon

1/3 cup dark brown sugar

1/3 cup cider vinegar

2 tablespoons honey

2 tablespoons molasses

2 tablespoons Dijon mustard

2 tablespoons Worcestershire sauce

1/2 teaspoon habanero hot sauce, plus more to taste

Kosher salt, to taste

Directions

1.

Melt butter in a medium saucepan over medium heat. When foaming subsides, add onion and cook until softened, about 5 minutes. Add garlic and cook until fragrant, about 30 seconds.

2.

Add peaches, ketchup, bourbon, brown sugar, vinegar, honey, molasses, mustard, Worcestershire, and hot sauce and stir to combine. Bring to a boil, then reduce heat to low and simmer until peaches have softened and sauce has slightly thickened, about 20 minutes, stirring occasionally.

3.

Puree sauce with an immersion blender, or transfer sauce to the jar of a regular blender, and process until smooth. Season with salt and additional hot sauce to taste. Let cool to room temperature, transfer to a jar and store in refrigerator for up to a month.

Special Equipment

POPEYE’S FRIED CHICKEN SANDWICH

Now you can learn how to make your own Popeyes Chicken Sandwich in the comfort of your kitchen! This super crispy and tender recipe tastes 1000x better homemade!

The sandwich comes together in under 30 minutes and can be prepared overnight. The chicken is first marinated in buttermilk and spices then battered in a mixture of flour, corn starch, and MORE spices. The spices give the sandwich so much flavor but more importantly, they give it a crispy crust that is out of this world.

Ingredients

For the chicken marinade

• 2 boneless skinless chicken breasts
• 1 cup buttermilk
• 1 teaspoon EACH paprika garlic powder, black pepper, salt

For Breading

• 1 cup flour
• ½ cup corn starch
• 1 tablespoon EACH paprika garlic powder, onion powder, cayenne pepper (for spicy)
• 1 teaspoon EACH salt & pepper

Spicy mayo

• ½ cup mayo
• 1 teaspoon hot sauce
• 1 teaspoon paprika or cajun or taco seasoning
• 1/2 tsp garlic powder

TO ASSEMBLE

• 4 medium-sized brioche buns
• Mayonnaise
• Sliced pickles
• 3-4 cups canola oil for frying

Instructions

To Marinate chicken

1) Pound chicken breasts in between two pieces of parchment paper or plastic wrap. Cut each chicken breast in half crosswise to make 2 small pieces of chicken about the same size as the bun (see video below).

2) In a large bowl, buttermilk, paprika, garlic powder, salt & black pepper. Add the chicken to the mix and place in the fridge to marinate up to 24 hours or use right away.

To Cook chicken

1) Heat oil in a large heavy-duty skillet or pot on medium temperature or until the temperature reaches 350F.

2) In a medium shallow bowl, whisk the flour, cornstarch, and spices. Working with 1 piece at a time, dredge chicken the flour mixture and press flour on the top chicken to form a thick crust. Transfer chicken to hot oil and fry for 3-5 minutes per side or until the outside is crispy and golden and the internal temperature reaches 165F.

To Assemble

1) Melt 1 tablespoon butter in a large saucepan and toast buns face down until golden and crisp. Whisk all the ingredients for the mayo in a small bowl and spread a generous layer of mayo on each bun. Top with pickles and chicken. Enjoy hot!

HOT PEPPER JELLY

Hot Pepper Jelly

INGREDIENTS: 

• 6 dried ancho chiles, rehydrated

• 1/2 cup chipotle chiles (canned in adobo sauce)

• 6 cups sugar

• 2 cups apple cider vinegar

• 1 box Certo (liquid fruit pectin)

DIRECTIONS: 

Discard stems and seeds from ancho chiles. Purée in a food processor (should yield about one and a half cups). Strain through a coarse sieve over a large bowl. Purée chipotles with adobo sauce, then strain over ancho purée. Mix well. In a stainless steel pot, combine sugar and vinegar. Bring to a boil over high heat, stirring until sugar dissolves. Continue boiling for five minutes. Add chile purée and simmer for one minute. Add Certo and cook one more minute. Pour into heatproof jars, cool to room temperature, and refrigerate.

HOMEMADE BLOODY MARY MIX

Homemade Bloody Mary Mix

INGREDIENTS: 

• 12 medium vine-ripe tomatoes

• 1/2 cup water

• 2 ribs celery, coarsely chopped

• 1/2 small yellow onion, coarsely chopped

• 1 clove garlic, crushed

• 1 Tbs. sugar

• 2 tsp. salt

• 2 Tbs. lemon juice

• 2 Tbs. prepared horseradish

• 3 Tbs. Worcestershire sauce

• 2 tsp. celery salt

• 1 ½ tsp. Old Bay seasoning

• 1/4 tsp. bottled hot pepper sauce

• (optional) Vodka

• Pickled okra for garnish

DIRECTIONS: 

Remove cores from tomatoes and cut tomatoes into pieces. Place in large saucepan with water, celery, onion, garlic, sugar, and salt. Cover and cook over medium heat, stirring occasionally for 20 minutes or until tomatoes are soft. Using a colander or sieve, strain tomato mixture into a large bowl, pushing on tomato pieces to extract all juice. Discard solids.

Return strained mixture to pot over low heat. Stir in lemon juice, horseradish, Worcestershire, celery salt, and Old Bay seasoning. Simmer uncovered for 10 minutes. Stir in hot pepper sauce if using. Transfer Bloody Mary mix to a pitcher and chill. (Because the acidity and water content of tomatoes can vary, taste the juice before chilling and adjust seasonings according to taste.) Cool to room temperature. The juice mixture can be made one day in advance. It is natural for the mixture to separate slightly, so stir or shake before serving.

Pour over crushed ice, add desired amount of vodka, and stir. Garnish as desired.

TOASTED CORNBREAD PANZANELLA

Toasted Cornbread Panzanella

Preheat oven to 400ºF. Spread cornbread in a single layer on a rimmed baking sheet. Toast in the oven for about eight minutes or until dry and lightly golden, tossing once halfway through. Set aside to cool. Meanwhile, whisk the vinegars, garlic, and olive oil together in a small bowl, seasoning to taste with salt and pepper. Combine the tomatoes, vegetables, and mozzarella in a large serving bowl. (The recipe up to this point can be made a few hours in advance, then covered and refrigerated.) When ready to serve, fold the toasted cornbread and fresh herbs into vegetable and cheese mixture. Toss all ingredients with the vinegar dressing just before serving.

INGREDIENTS: 

• 4 cups cornbread, cut into 1/2-inch cubes

• 1/4 cup red wine vinegar

• 2 Tbs. sherry wine vinegar

• 1 garlic clove, minced

• 3/4 cup extra virgin olive oil

• Kosher salt and freshly ground black

• pepper to taste

• 2 pints cherry or grape tomatoes, halved (or substitute wedges of 3-4

• large tomatoes)

• 1 small red onion, peeled, quartered, and thinly sliced

• 1 small seedless cucumber, halved and thinly sliced

• 1 yellow or orange bell pepper, halved, seeded, and thinly sliced

• 8 oz. fresh mozzarella ciliegine balls, halved

• 2 Tbs. chopped fresh basil leaves

• 2 Tbs. chopped fresh parsley leaves

DIRECTIONS: 

Preheat oven to 400ºF. Spread cornbread in a single layer on a rimmed baking sheet. Toast in the oven for about eight minutes or until dry and lightly golden, tossing once halfway through. Set aside to cool.

Meanwhile, whisk the vinegars, garlic, and olive oil together in a small bowl, seasoning to taste with salt and pepper.

Combine the tomatoes, vegetables, and mozzarella in a large serving bowl. (The recipe up to this point can be made a few hours in advance, then covered and refrigerated.) When ready to serve, fold the toasted cornbread and fresh herbs into vegetable and cheese mixture. Toss all ingredients with the vinegar dressing just before serving.

SPICED PICKLED SHRIMP

Spiced Pickled Shrimp

From Charleston Receipts by the Junior League

SERVES: 

8

INGREDIENTS: 

2 lbs. shrimp

Bay leaves

6 white onions

1 cup olive oil

¼ cup tarragon vinegar

2 tsp. salt

½ tsp. dry mustard

1 tsp. sugar

1 tsp. Worchestershire sauce

Cayenne

Handful of pickling spices

DIRECTIONS: 

In a crock, put a layer of boiled shrimp, a layer of bay leaves (about 5 to a layer), and a layer of very thin sliced onions. Alternate until all shrimp are used. Make a French dressing (vinaigrette) of the other ingredients and pour over shrimp, etc. Cover and put in the refrigerator for 24 hours, stirring occasionally. Serve with toothpicks in a bowl over ice for a cocktail party or as a salad with lettuce.

SHRIMP AND SALMON CEVICHE

Ceviche De Camarones Y Salmon (Shrimp & Salmon Ceviche)

INGREDIENTS: 

• 1/2 lb. salmon, cut in small pieces

• 1/2 cup fresh lime juice, plus more as needed

• 3/4 cup olive oil, plus more for sautéing shrimp

• 3 cloves garlic, chopped

• 1/2 lb. shrimp, peeled

• 1 ripe tomato, diced

• 1 avocado, peeled and diced

• Cilantro, finely chopped, to taste

• Salt and pepper, to taste

◦

DIRECTIONS: 

Put salmon in nonreactive bowl and cover with lime juice. Let marinate for 30 minutes. In a sauté pan, heat olive oil over low heat. Add garlic and shrimp and sauté until shrimp is cooked through (two to three minutes). Remove from heat.

Drain salmon and place in glass bowl with garlic, sautéed shrimp, tomato, avocado, cilantro, olive oil, salt, and pepper. Add more lime juice, if desired. Thoroughly combine.

FROZEN BOURBON MARGARITAS

Some things you should probably never take from a friend: a loan, a used car, an ex- lover. Recipes are another matter, as countless church and Junior League cookbooks attest. So consider Jan Gautro your new best friend. The Birmingham, Alabama, culinary photo stylist has perfected the frozen bourbon margarita in a plastic freezer bag—an ideal cocktail for hours of booze cruising.

There are a few tricks: Only diet soda will do, thanks to thermodynamics and the chemical makeup of sugar compounds. And get the proportions right; the blend of alcohol, which doesn’t freeze at 32 degrees, and water, which does, forms a slush—like a frozen blender drink, but without the dilution caused by crushed ice. Place the bag in a bowl or a baking dish to keep it from spilling inside the freezer. “Always make two batches,” Gautro advises. “There’s never enough.”

  

  

INGREDIENTS

FROZEN BOURBON MARGARITAS

2 12-oz. cans diet 7-Up, Sprite, or lemon-lime soda

1 12-oz. can frozen limeade (measure the remaining liquids using the empty can) 1 can water

1 can tequila

1⁄2 can bourbon (“Two-thirds if you’re feeling frisky.”)

1⁄3 can triple sec

PREPARATION

  

Pour ingredients into a ziplock plastic bag, stir, and seal. Freeze overnight.

HOW TO POUR THE PERFECT BLOODY MARY

How to Pour the Perfect Bloody Mary

Charleston, South Carolina, restaurateur Brooks Reitz shares a family secret

February/March 2018

 When I became old enough to pay attention to my folks’ weekend morning rituals, I couldn’t help but notice that once the coffee was dry—like clockwork—it was time for a “Bloody.” In my younger days, my dad, Scott, kept the ingredients in our pantry, close at hand. As my brothers and I grew older and departed for college, my parents quickly began taking their show on the road. They’d never travel without their Bloody Mary “kit,” which began simply as an extra tote bag stuffed with ingredients but grew much more sophisticated with time.

As my dad tells it, my mother’s grandfather Jack Rudy always traveled with a drink kit that included Wild Turkey 101, a shot glass, a mixing spoon, and four glasses, neatly stowed in a hard-sided case like a small piece of luggage. After they heard the story, some dear friends gave my parents a similar kit: a small soft-sided cooler with individual compartments, which my dad has used for over a decade to tote his “fixin’s.” And like any proper Kentuckian, he also totes a bottle of bourbon, tucked into the corner.

Even though—sacrilege—I’m not a big fan of Bloody Marys myself, over the years I’ve still tried to perfect them at my restaurants. But nothing seems to live up to my father’s recipe.

      INGREDIENTS

MY FATHER'S BLOODY MARY

2 oz. vodka

Slight shake of celery salt

Heavy 1-oz. pour of Worcestershire sauce

5 oz. tomato juice

2 tsp. Tabasco Chipotle Pepper Sauce ("This is the magic ingredient," says Scott Reitz.)

1 lime wedge

  

PREPARATION

Mix the first five ingredients and top off with ice, then add a squeeze of lime juice from the wedge.

Recipe from Brooks Reitz of Little Jack’s Tavern, Leon’s Oyster Shop, and Jack Rudy Cocktail Co. in Charleston, South Carolina