Crockpot Potato Soup Recipe

Top this potato soup with chopped chives or parsley, or top with bacon bits or grated cheese for a heartier soup.

Ingredients:

* 6 medium potatoes, peeled and diced
* 2 leeks, washed, sliced, including white and light green
* 1 cup chopped onion
* 1 carrot, scraped and diced
* 1 stalk celery, sliced
* 1 tablespoon dried parsley flakes
* 4 cups chicken broth
* 1 to 1 1/2 teaspoons salt, or to taste
* pepper
* 2 tablespoons butter
* 12 ounces evaporated milk (1 1/2 cups)
* chopped chives or parsley for garnish, optional

Preparation:
Put all ingredients except evaporated milk and chives in crockpot. Cook on low 7 to 9 hours or high 3 to 4 hours. Stir in milk the last 45 minutes.
Serve hot, topped with chives or parsley. For a heartier soup, top each serving with shredded cheese and cooked crumbled bacon.

FRENCH FRIED ONION RINGS

Printed from COOKS.COM

3 large Spanish onions
vegetable oil
1/2 cup milk
1 egg
3/4 cup all-purpose flour
1/2 teaspoon salt

Peel onions under running cold water. Cut into 1/4 inch slices and separate into rings. Heat oil (1 inch) in 3-quart saucepan to 375 F.

Beat remaining ingredients with hand beater until smooth. Dip each ring into batter, letting excess drip into bowl.

Fry a few onion rings at a time in hot oil, turning once, until golden brown, about 2 minutes; drain.

Serving Size: 4

Fried Summer Squash Recipe

Ingredients:

* 4 eggs, beaten
* 3/4 cup milk
* 1 1/4 teaspoons salt
* 7 medium summer squash, thinly sliced
* 2 1/2 cups flour
* oil

Preparation:

Combine eggs, milk, and salt. Dip squash in the egg batter, then roll in flour until well coated. Fry in deep hot fat, about 360°, until golden brown.

Sweet Potato Pie Recipe

4 large potatoes
2 cups sugar
1 stick butter
1 pinch cinnamon
1 pinch nutmeg
1 store-bought pie crust
or your can just line a pan with vanilla wafers
instead
1/2 cup milk


Boil the potatoes until tender. When you stick a
fork in them it should go in easy but you don't
want them to fall apart.

Let the potatoes cool and then peel them.

Put the potatoes in a large mixing bowl and
mash them thoroughly with a potatoe masher.
Melt the butter and pour it and the other
ingredients in the bowl of potatoes. Stir
until well mixed.

Whether you used a ready made pie crust or
just cookies, pour the potatoes mixture
into the crust.

Put into an oven preheated to 375 degrees.
Cook for about 35-40 minutes or until a toothpick
inserted in the center comes out dry.


If you want you can make a meringue topping by
blending confectionary sugar with egg whites.
After the pie is almost done, spread the
meringue thinly across the top. Continue baking
until the meringue turns light brown. If you
use the meiangue, you can add the egg yokes
to the pie if you like. I prefer my pie
without eggs, so I just save the yokes for breakfast

VEGETARIAN SPAGHETTI SAUCE

1 lg. onion, chopped
12 fresh mushrooms, chopped
3 tbsp. butter or olive oil
1/2 tsp. instant minced garlic
1/2 tsp. oregano
1 tsp. basil
1 tsp. mint leaves
2 to 3 bay leaves
1/2 tsp. sugar
Salt & pepper to taste
1 (28 oz.) can pear tomatoes
1 (6 oz.) can tomato paste
1 3/4 c. water

Saute onions and mushrooms in oil or butter in a 3 quart saucepan. Add garlic and herbs and spices. Stir and simmer 3 minutes. Then add tomatoes, tomato paste and water. Simmer uncovered 30 to 60 minutes. Stir occasionally to prevent scorching. Yields 4 generous servings.

Louisiana Crawfish Boil Recipe

Ingredients Needed:

1 (35 to 40 pound) sack live crawfish*
1 (26-ounce) box salt for purging
Water
2 (1 pound) boxes/sacks crawfish or crab or shrimp boil seasoning (see column on left)
6 to 8 lemons, sliced in half
Small onions, peeled
Smoked sausage, cut up into large pieces
Whole mushrooms
Small red or new potatoes, unpeeled
15 to 20 ears of fresh corn on the cob, shucked and broken in halves
6 heads of garlic, split in half exposing pods
Whole mushrooms

* Use over-night delivery for live crawfish. You should order the crawfish to arrive the day before or the day of your crawfish boil.


Equipment Needed:
crawfish boiling potsAs you can see from the photo of the boiling pots on the right, John boiled up many sacks of live crawfish for this party.

One large boiling pot (60 to 80 gallon) with basket insert, and lid (you can use your deep-fat turkey fryer - will cook about 10-15 lbs of crawfish per batch)

Outdoor high-pressure propane cooker

Large tub or two ice chests (depending on the amount of live crawfish)

A large paddle for stirring the crawfish.

A large picnic table with plenty of newspapers to cover it, several rolls of paper towels, and a large garbage can.


Bag of fresh crawfish

How many pounds of live crawfish to order:

Plan on ordering about 2 to 3 pounds of crawfish per person or 4 to 5 pounds for a heavier crawfish eater. Some people are extra-heavy eaters. For them you will need 5 to 7 pounds.


Keeping Live Crawfish Techniques: Crawfish season is from late February to mid-May. You must keep the live Crawfish fresh and healthy. Keep them in a cool place and out of the heat. Your garage is the perfect spot until you're ready to boil.



When you receive your sacks of crawfish, simply take your sack of crawfish, hose them down, and place them back in a cooler (or the box the sacks arrived in) with a bag of ice. Do not take the crawfish out of the sack, leave them in the sack and hose the entire sack with fresh water.


If you use ice, be sure to drain them frequently. DO NOT let them sit in cold water for a long time or they will die! Keep live crawfish at 36 to 46 degrees F. for approximately 3 days with wet burlap sacks, towels, etc. on top. Let crawfish return to room temperature before using. Do not leave the crawfish outside if the temperature is freezing level or below!


When traveling with crawfish, a few of them will die naturally due to stress of being moved, etc.


Purging Crawfish:



The cardinal rule is to purge and thoroughly wash the crawfish before boiling them. Pour the sack of live crawfish in a plastic children's pool, large tub, or a large ice chest. Pour one (1) 26-ounce box salt over the top of the crawfish. Add water to just cover the crawfish. Gently stir with a large paddle to mix the salt and the water. Stir for 3 minutes, then rinse crawfish. NOTE: some people skip adding salt.



e careful not to let them purge too long. You do not want them to be dead when you add them to the boil. Throw away all crawfish that have already died (the dead crawfish should float to the top). You do not, I repeat, DO NOT want to add dead crawfish to the pot.


After purging and cleaning, don’t leave the crawfish covered with water, as they need air to stay alive. Keep the crawfish in a cool or shaded area until you’re ready to start cooking.


Boiling Crawfish: If you have not already done so, drink a cold beer.



In a large (60- to 80-gallon) pot over high heat, add enough water to fill a little more than halfway.


Squeeze out the juice out of the lemon halves into the water and throw the lemon halves into the water.


Add crawfish or crab boil seasoning (see left column).


Large pot of fresh boiled crawfishCover pot, turn on the burner full blast, and bring water to a boil; boil 2 to 3 minutes to allow the spices to mix well. NOTE: It needs to be hot enough to bring the pot to a rolling boil in about 15 minutes.

Using a large wire basket that fits into the pot, add onions, sausage, mushrooms, and potatoes. Maintain a boil and cook 10 minutes or until potatoes are tender.

Add crawfish to the wire basket, stirring them a bit. Once the water starts a rolling boil again, boil 5 minutes. Regulate the burner so the rolling boil is maintained, but where the pot does not boil over.

Turn the burner off, keep the pot covered, and let the crawfish soak for 20 to 30 minutes. Remove wire basket from pot.

Remove the strainer from the water, and rest it on the top of the pot using two boards laid on the top of the pot as a rack. Let the crawfish drain.


Serving Boiled Crawfish: To serve the traditional way, cover a table (preferably outdoors) with thick layers of newspaper.

Spill the contents of the basket (onions, potatoes, sausage, mushrooms, and crawfish) along the length of the newspaper-covered table. They are best served steaming hot.

Makes 10 servings.

RED BEANS AND RICE

A lot of this is going to be trial-and-error, and it's going to take a little practice before you get it right. Me, I got good at it by making it once a week for over two years, and putting out an open invitation to my friends that there'd be red beans 'n rice at Chuck's place every Sunday (well, it was tough to cook on Mondays back then).

This dish holds a very special place in my heart. While I have many favorite dishes, and have had fabulous meals the likes of which come along very rarely ... this is tops. It's delicious, it's cheap, it's simple, and it makes me feel good. It's the number one comfort food in the world for me.

You'll probably want to fiddle with it each time you make it, and arrive at the exact, instinctual combinations of seasonings that you like. Feel free to alter this recipe to your taste, but don't stray too far.

You can make this dish completely vegetarian, and it's still really good; instructions are below.

This recipe is featured on pages 116-117 of the 2001 Frommer's Guide to New Orleans, for which I also wrote a bunch of restaurant reviews. Neato!

* 1 pound red kidney beans, dry
* 1 large onion, chopped
* 1 bell pepper, chopped
* 5 ribs celery, chopped
* As much garlic as you like, minced (I like lots, 5 or 6 cloves)
* 1 large smoked ham hock, 3/4 pound of Creole-style pickle meat (pickled pork), or 3/4 lb. smoked ham, diced, for seasoning
* 1 to 1-1/2 pounds mild or hot smoked sausage or andouille, sliced on the bias
* 1/2 to 1 tsp. dried thyme leaves, crushed
* 1 or 2 bay leaves
* As many dashes Crystal hot sauce or Tabasco as you like, to taste
* A few dashes Worcestershire sauce
* Creole seasoning blend, to taste; OR,
o red pepper and black pepper to taste
* Salt to taste
* Fresh Creole hot sausage or chaurice, links or patties, grilled or pan-fried, one link or patty per person (optional)
* Pickled onions (optional)

Soak the beans overnight, if possible. The next day, drain and put fresh water in the pot. (This helps reduce the, um, flatulence factor.) Bring the beans to a rolling boil. Make sure the beans are always covered by water, or they will discolor and get hard. Boil the beans for about 45 - 60 minutes, until the beans are tender but not falling apart. Drain.

While the beans are boiling, sauté the Trinity (onions, celery, bell pepper) until the onions turn translucent. Add the garlic and saute for 2 more minutes, stirring occasionally. After the beans are boiled and drained, add the sautéed vegetables to the beans, then add the ham hock (or ham or pickle meat), smoked sausage, seasonings, and just enough water to cover.

Bring to a boil, then reduce heat to a low simmer. Cook for 2 hours at least, preferably 3, until the whole thing gets nice and creamy. Adjust seasonings as you go along. Stir occasionally, making sure that it doesn't burn and/or stick to the bottom of the pot. (If the beans are old -- say, older than six months to a year -- they won't get creamy. Make sure the beans are reasonably fresh. If it's still not getting creamy, take 1 or 2 cups of beans out and mash them, then return them to the pot and stir.)

If you can ... let the beans cool, stick them in the fridge, and reheat and serve for dinner the next day. They'll taste a LOT better. When you do this, you'll need to add a little water to get them to the right consistency.

Serve generous ladles-ful over hot white long-grain rice, with good French bread and good beer. I also love to serve grilled or broiled fresh Creole hot sausage or chaurice on the side. Do not serve with a canned-beet salad, like my Mom always used to do. (Sorry, Mom ... try something interesting with fresh beets and we'll talk. :^)

I like serving a few small pickled onions with my red beans -- I chop them up and mix them in with the beans. It's great! Why does it taste so good? As my sister's friend (and dyed-in-the-wool New Orleanian) Cherie Valenti would say ... "It's da vineguh!"


YIELD: 8 servings



Vegetarian Version

Follow the same instructions as for the regular version above, except:

Omit the ham hock (or ham or pickle meat), and the smoked sausage.

Add 2 tablespoons vegetable oil along with the seasonings.

Add 1 teaspoon (or enough as you like, to taste) of liquid smoke seasoning. The vegetable oil helps replace the fat you get from the sausage, and the liquid smoke flavoring helps replace the smokiness you get from the smoked sausage and smoked ham hock. Be very careful with liquid smoke, though ... a little goes a long way and it's really easy to overdo it.

Spicy Grits Recipe

Ingredients

* 4 cups instant grits
* 2 tablespoons soy sauce
* 1/3 cup sour cream
* 1 clove garlic, minced
* 1 egg
* 1/2 cup cheddar cheese, shredded
* 1/3 cup jalapeno peppers, minced (see note below)

Directions

1. Pre-heat oven to 350 degrees
2. Cook grits according to package instructions
3. Combine cooked grits and all remaining ingredients in a bowl. Mix well.
4. Pour into a casserole dish and bake for 20 minutes.

Makes four servings.

Note: You may substitute a small can (4 oz.) green chilis for the jalapeno peppers. Canned chilis come in mild, medium and hot. Use the appropriate can for the degree of heat you want in your final dish. You can also substitute fresh Anaheim peppers for a milder flavor.

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Blackened Catfish Recipe

Recipe ingredients:

6-8 - catfish fillets, thinly sliced
1 – teaspoon crushed dried thyme leaves
1 – teaspoon cayenne pepper
1 – teaspoon black pepper
1 – teaspoon salt
1/2 - teaspoon garlic powder
1/2 – teaspoon onion powder
1/2 - teaspoon paprika
1/2 – cup butter, melted
1/2 – white wine, dry cooking
lemon juice

Cookware and Utensils:

1 – cast iron skillet or large heavy skillet
1 – mixing bowl
1 – spatula

Recipe instructions:

As always the key to great cooking is to be prepared and to use quality ingredients.

Rinse catfish fillets under running cold and then thoroughly pat dry with paper towels.

Make your seasoning mixture by combining crushed dried thyme leaves, cayenne pepper, black pepper, salt, garlic powder, onion powder and paprika in a small bowl.

Brush melted butter lightly over catfish fillets and sprinkle with blackened seasoning mix. Repeat for other side. Be sure to completely coat each fillet.

Heat iron cast skillet until it is very hot, about 10 minutes. Pour the leftover butter into your skillet. Carefully place the catfish fillets into the skillet and cook for about 4 minutes on both sides. This blackened seasoning mixture will produce some smoke so another way to tell when to turn over you fillets is when the smoke turns gray.

Serve finished fillets over a bed of white steamed rice. Add lemon juice to the top of each fillet. I also recommend Caesar or Garden salad with baked potato.

Home Fried Sweet Potatoes

Easy home fried sweet potatoes are made with cooked sliced sweet potatoes and a little sugar and butter. A great dish to use extra cooked sweet potatoes.

INGREDIENTS:

* 4 medium sweet potatoes
* 2 tablespoons vegetable oil
* 2 tablespoons butter
* 2 tablespoons sugar
* dash cinnamon, optional

PREPARATION:

Boil sweet potatoes in skins until tender; slice about 1/4-inch thick. Heat oil and 2 tablespoons butter over medium heat and brown sliced sweet potatoes quickly. Sprinkle with sugar, along with cinnamon, to taste.
Serves 4.

Southern Biscuits Recipe

Ingredients

2 cups all purpose flour
2 teaspoons baking powder
1/4 teaspoon baking soda
2 teaspoons salt
1/2 cup Crisco shortening
1 cup buttermilk

Directions

1. Combine the dry ingredients. Gently kneed (cut) in the shortening until the mixture looks like "meal" (a very course powder)

2. Add the buttermilk, stirring GENTLY until a dough starts to form.

3. When you get a "sticky" dough ball, turn out on board, flour lightly, and form a flat mass. Cut out the biscuits with a biscuit cutter.

4. Place the biscuits on a cookie sheet and then into a 450-degree preheated oven. Bake until tops are a golden brown (about 10-12 minutes).
Yields 8-10 biscuits according to the size of biscuit cutter you use.

Tip 1: If you do not have a biscuit cutter, check your drinking glasses for one with the diameter the size you want your biscuits. While not the preferred tool, it will work.

Tip 2: Obtaining the correct consistency of the dough takes a little practice. Just add the buttermilk a little at a time and watch for the dough to form as you stir. You may be tempted to add too much flour to prevent the dough sticking to your hands. Don't! It should be light, puffy and sticky when you take it out of the mixing bowl. You can sprinkle lightly with flour after it is on your board to prevent sticking. Don't over flour.

Tip 3: Do NOT handle the dough any more than necessary. Over handling will make tough biscuits. When you turn the dough out on your board, try to double the dough over on itself only three times while flattening it out.

Tip 4: Use buttermilk rather than regular milk. If you do not have buttermilk, you can make a substitute by adding 1 tsp white vinegar in 1 cup regular milk. Stir and allow to sit for 1 minute before use.

Tip 5: Make sure to preheat the oven. Never start your biscuits in a cold oven.

Tip 6: When cutting out the biscuits, push straight down and back up with the biscuit cutter. Do not push down and "twist" or turn the biscuit cutter. This can cause uneven cooking and flat biscuits.

Tip 7: If you want fluffy biscuits, leave a 2" space between the biscuits on the cookie sheet. If you want crispier biscuits, place the biscuits with their sides touching.

Okra and Tomatoes - Gullah Style Recipe

Ingredients

* 1 lb okra, cut into 1/2 inch slices .
* 1 tbsp bacon grease .
* 3 fresh tomatoes, preferably Big Boy .
* 1 medium vidalia onions, sliced .
* 1 tsp sugar


Directions

* Step #1 Heat bacon grease in a heavy nonreactive skillet over medium high heat.
* Step #2 Cook onion 3-4 mins or until translucent.
* Step #3 Add okra & cook another 5-6 mins, or until okra begins to brown.
* Step #4 Stir in tomatoes, sugar & salt & pepper to taste.
* Step #5 Cover up skillet & let simmer over low heat/flame 20-30 mins or until thickened.
* Enjoy the Okra & Tomatoes - Gullah Style recipe

Spicy Four Alarm Vegetarian Chili Recipe

A spicy vegetarian chili recipe1 calling for hot sauce, red pepper flakes and cayenne pepper. For an even hotter vegetarian chili, toss in some minced and crushed fresh chili peppers. Click here2 for more easy vegetarian chili3 recipes.

Ingredients:

* 2 tbsp olive oil
* 1 onion, diced
* 3 cloves garlic, minced
* 1 28 oz can diced tomatoes
* 4 tbsp chili powder
* 1/2 tsp cayenne
* 1 tsp cumin
* 1 tsp red pepper flakes
* 1 tsp salt
* 1 1/2 cups hot salsa
* 1 cup water
* 3 cups canned or pre-cooked kidney beans

Preparation:
In a large pot, sautee the onion and garlic in oil until the onions are softened, about 3 to 5 minutes.

Add the tomatoes, chili powder, cayenne, cumin, red pepper, salt, salsa and water. Bring to a slow simmer, and allow to cook for 30 minutes, stirring occasionally.

Add the beans and simmer for at least another 30 minutes.

More Vegetarian and Vegan Chili Recipes:

Super Easy Vegetarian Chili
Vegetable Chili
Crockpot Chili
Crock Pot Barley Chili
Tofu Chili
Black Bean Chili

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Cajun Cornbread

Cajun Cornbread

Makes: 8 servings
Prep Time: 15 minutes
Cook Time: 35 minutes
Ready In: 50 minutes

Popular food of the Cajuns is cornbread and ground meat is common as many Cajuns raised their own beef. It was only natural that someone would add the two together to create this fine dish.

Ingredients
2 boxes Jiffy Cornbread Mix 1 bell pepper chopped
1 onion chopped 1 1/2 pound hamburger (ground beef) meat seasoned to your liking
3 jalapenos chopped without seeds 6 slices of cheese
1 can cream style corn Cajun spices for hamburger meat

Directions
Preheat oven to 400 degrees.

Make cornbread mix as usual and add the cream corn and chopped jalapeno pepper.

Season the ground beef with Cajun spices (if none available use salt, black pepper, cayenne, garlic powder and onion powder...all or any combination).

Brown the ground beef adding the bell pepper and onion cooking until the pepper and onion are softened.

Lightly spray your 13x9 casserole dish and pour one-half of the cornbread mix. Put the meat mixture on top. Next layer the cheese.
The final layer is the rest of the cornbread mix. Bake at 400 degrees until golden brown. Goes well with Red Beans and Rice.

Cajun Shrimp Omelet

Nutritional Info

* Fat: 3.6g
* Carbohydrates: 13.2g
* Calories: 195.5
* Protein: 29.0g

Ingredients
Egg whites from 3 eggs
1 cup mushrooms
2 tbsp chopped onions
1/3 cup shredded reduced fat cheddar cheese
3 large cooked shrimp
1/2 cup fresh spinach
2 cloves garlic pressed
1-4 tsps creole seasoning

Directions

Cook the shrimp separately and cut into smaller pieces.

In a sauce pan, using fat free cooking spray, cook the onions, garlic, and mushrooms to taste (I like mine mushy). Add the spinach until it wilts. Remove from heat.
Generously coat the bottom of an omelet pan (you can use a 6-8" skillet as long as the sides are not straight) with cooking spray and heat. Add the egg whites.
Once the edges begin to turn white, add your onion/mushroom/spinach mix to one half of the pan. Add shrimp, cheese, and as much creole seasoning as you like.
Cook on medium for 1-3 minutes, running a rubber scraper around the sides frequently to keep from sticking.

Flip closed, sprinkle with creole seasoning, and serve.

Number of Servings: 1

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Southern Fried Tofu

Prep time: 40 min; Total time: 40 min

Ingredients

* 1 lb firm tofu
* 1 c. white wine
* 1 c. organic canola oil
* 2 tbsp. tamari
* 1 c. water
* 1/2 c. vegetable broth
* 1 c. spelt flour or whole wheat flour
* 1 tbsp. nutritional yeast
* 1 tbsp. cornmeal (buy organic if possible)
* 1 tsp. salt
* 1 tsp. fresh ground pepper
* 1 tsp. garlic powder
* 1 tsp. oregano
* 1/2 tsp. thyme

Drain and rinse the tofu. While tofu is draining (I do this by sticking a plate on top of the tofu and a can on top of the plate for 20 minutes to get the water out), set aside 1/2 c. of flour in a bowl.

Then make a batter. Mix remaining flour, nutritional yeast, cornmeal, salt, pepper, garlic powder, oregano, and thyme in a bowl. Add tamari, water, and broth and blend to avoid lumps.

Then mix oil and white wine in a saucepan. Begin heating oil and wine so it will be hot when you are ready for it.

Once tofu is drained, slice it horizontally into six equal sized square pieces. Then cut each piece in half diagonally so you have 12 triangles. Dip each piece of tofu in the flour, then dip it into the batter, coating it completely. Hold the tofu over the bowl of batter for a few seconds to let the excess batter drip off.

Hold the bottom of the tofu in the oil for a few seconds to let the bottom cook so it won't stick to the pan. Submerge the entire piece of tofu in the oil and deep-fry to a light brown. Do this for every piece of tofu. Remove tofu from oil with a slated spoon. Drain for a few seconds on a paper towel and enjoy!

Ragin' Cajun Beer Can Chicken

Method: Indirect grilling

Serves 2 to 4

For the beer can chicken:

* 1 can (12 ounces) beer
* 1 chicken (3 1/2 to 4 pounds)
* 1 teaspoon Liquid Smoke

For the rub:

* 1 1/2 tablespoons Cajun seasoning
* 1 1/2 tablespoons Old Bay Seasoning
* 2 teaspoons vegetable oil

You'll need: 2 cups wood chips or chunks (preferably hickory or cherry), soaked for 1 hour in water or beer to cover, then drained; vertical chicken roaster (optional)

1. Pop the tab off the beer can. Using a church key-style can opener, make 2 or 3 additional holes in the top of the can. Pour the Liquid Smoke into one of these holes. Insert a chopstick or skewer and gently stir to mix the Liquid Smoke and beer.

2. Remove the packet of giblets from the body cavity of the chicken and set aside for another use. Remove and discard the fat just inside the body and neck cavities. Rinse the chicken, inside and out, under cold running water and then drain and blot dry, inside and out, with paper towels. Place the chicken in a large bowl on its side and pour half the smoke-flavored beer over it. Let marinate in the refrigerator, covered, for 45 minutes, turning twice. Make sure each breast side and the back have marinated for 15 minutes. Set the can with the remaining smoke-flavored beer aside

3. Make the rub: Put the Cajun and Old Bay seasonings in a small bowl and stir to mix.

4. Set up the grill for indirect grilling (see page 000 for charcoal or page 000 for gas) and preheat to medium. If using a charcoal grill, place a large drip pan in center. If using a gas grill, place all the wood chips or chunks in the smoker box or in a smoker pouch (see page 000) and preheat on high until you see smoke, then reduce the heat to medium.

5. Remove the chicken from the marinade and pat dry. Sprinkle 2 teaspoons of the rub inside the body and cavity and 1 teaspoon inside the neck cavity of the chicken. Drizzle the oil over the outside of the bird and rub or brush it all over the skin. Sprinkle the outside of the bird with 1 tablespoon rub and rub it all over the skin.

6. Spoon the remaining rub through a hole in the top of the can into the beer. Don't worry if it foams up; this is normal. If grilling the chicken on the beer can, hold the chicken upright, with the opening of the body cavity at the bottom and lower the bird onto the beer can so the can fits into the cavity. If using a vertical chicken roaster, fill it with the beer as described on page 000 and position the chicken on top.

7. If using the beer can, pull the chicken legs forward to form a sort of tripod, so the bird stands upright. The rear leg of the tripod is the beer can. You don't need to do this if using a vertical chicken roaster. Tuck the wing tips behind the chicken's back.

8. When ready to cook, if using a charcoal grill, toss all the wood chips on the coals. Stand the chicken up in the center of the hot grate, over the drip pan, away from the heat. Cover the grill and cook the chicken until the skin is a dark golden brown and very crisp and the meat is cooked through (about 180� F on an instant-read meat thermometer inserted in a thigh), 1 1/4 to 1 1/2 hours. (See page 000 for other tests for doneness.) If using a charcoal grill, you'll need to add 12 fresh coals per side after 1 hour. If the chicken skin starts to brown too much, loosely tent the bird with aluminum foil.

9. Using tongs, grab the bird with tongs by the beer can just below the bottom, carefully transfer it in its upright position to a platter, and present it to your guests. If using a vertical chicken roaster, grab it with oven mitts or pot holders. Let rest for 5 minutes, then carefully lift the chicken off the support. Take care not to spill the hot beer or otherwise burn yourself. Normally I discard the beer, but some people like to save it for making barbecue sauce. Halve, quarter, or carve the chicken and serve.

Cajun Boiled Peanuts

Prep Time: 20 Minutes
Cook Time: 1 Day

Ready In: 1 Day 20 Minutes
Servings: 8
"Raw peanuts in their shells simmer in a salty, spicy brew flavored with crab boil, Cajun seasoning, garlic, and two kinds of serious hot peppers. This is the real deal that is found in the heart of Florida."
Ingredients:
1 pound raw peanuts, in shells
1 (3 ounce) package dry crab boil (such as
Zatarain's® Crab and Shrimp Boil)
1/2 cup chopped jalapeno peppers

1 tablespoon garlic powder
1/2 cup salt
2 tablespoons Cajun seasoning
1/2 cup red pepper flakes
Directions:
1. Place peanuts, crab boil, jalapenos, garlic powder, salt, Cajun seasoning, and red pepper flakes into a slow cooker. Pour in water to cover the peanuts and stir to combine. Cover and cook on Low until peanuts are soft, at least 24 hours. Stir occasionally, and add water as needed to keep peanuts covered. Drain; serve hot or cold.

Shrimp and Grits

Recipe courtesy Martha Nesbit


Prep Time:
15 min
Inactive Prep Time:
0 min
Cook Time:
25 min

Level:
Easy

Serves:
4 servings

Ingredients

* 4 cups water
* Salt and pepper
* 1 cup stone-ground grits
* 3 tablespoons butter
* 2 cups shredded sharp cheddar cheese
* 1 pound shrimp, peeled and deveined
* 6 slices bacon, chopped
* 4 teaspoons lemon juice
* 2 tablespoons chopped parsley
* 1 cup thinly sliced scallions
* 1 large clove garlic, minced

Directions

Bring water to a boil. Add salt and pepper. Add grits and cook until water is absorbed, about 20 to 25 minutes. Remove from heat and stir in butter and cheese.

Rinse shrimp and pat dry. Fry the bacon in a large skillet until browned; drain well. In grease, add shrimp. Cook until shrimp turn pink. Add lemon juice, chopped bacon, parsley, scallions and garlic. Saute for 3 minutes.

Spoon grits into a serving bowl. Add shrimp mixture and mix well. Serve immediately.

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Chicken, Sausage, and Shrimp Gumbo

1/3 cup + 1 Tablespoon vegetable oil
1/2 cup all purpose flour
2 celery stalks, chopped
2 garlic cloves, pressed
1 green pepper, chopped
1 medium sized onion, chopped
2 cans (14.5 oz.) chicken broth
1 can (14.5 oz) beef broth
1 lb. boneless,skinless chicken thighs
1/2 lb. chorizo sausage, cut into 1/4-inch rounds
1/2 cup loosely packed parsley leaves, chopped
1 Tablespoon minced fresh thyme
1 Tablespoon minced fresh sage leaves
3/4 teaspoon salt
1/2 teaspoon ground pepper
1 lb. medium shrimp, shelled & deveined
1 cup long grain rice, cooked as directed on the package
Insturctions:

In a large soup pot, heat oil over med-low heat. Gradually stir in flour, and cook, stirring, until mixture is dark brown ~ about 15 minutes.

Mix the broth in slowly and blend until smooth.

At the same time you start the roux start to cook the vegetables: In a non-stick skillet, over medium heat, add 1 tablespoon of oil and heat until hot.

Add celery, garlic, green pepper, and onion and cook until vegetables are tender, stirring occasionally.

To the roux-thickened broth add the stewed tomatoes, chicken, chorizo, herbs, salt, black pepper and the vegetables.

Add 4 cups of dark beer or water and heat to boiling. Reduce heat to low and simmer, uncovered for 40 minutes. Skim off any fat that comes to the surface.

Add the shrimp and cook, uncovered, for 5 minutes or until the shrimp turn opaque.

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Homemade Pizza

Ingredients

Pizza Dough: Makes enough dough for two 10-12 inch pizzas

* 1 1/2 cups warm water (105°F-115°F)
* 1 package (2 1/4 teaspoons) of active dry yeast (check the expiration date on the package)
* 3 1/2 cups bread flour (can use all-purpose but bread flour will give you a crisper crust)
* 2 Tbsp olive oil
* 2 teaspoons salt
* 1 teaspoon sugar

Pizza Ingredients

* Olive oil
* Cornmeal (to slide the pizza onto the pizza stone)

* Tomato sauce
* Mozzarella or Parmesan cheese, shredded
* Feta cheese
* Mushrooms, thinly sliced
* Bell peppers, stems and seeds removed, thinly sliced
* Italian sausage, cooked ahead
* Chopped fresh basil
* Pesto
* Pepperoni, thinly sliced
* Onions, thinly sliced
* Sliced ham

Special equipment needed

* A pizza stone, highly recommended if you want your pizza dough to be crusty
* A pizza peel or a flat baking sheet
* A pizza wheel for cutting the pizza, not required, but easier to deal with than a knife

Method
Making the Pizza Dough

1 In the large bowl of a heavy duty electric mixer (such as a Kitchen Aid), add the warm water. Sprinkle on the yeast and let sit for 5 minutes until the yeast is dissolved. Stir to dissolve completely if needed at the end of 5 minutes.



2 Attach a mixing paddle to the mixer. Mix in the olive oil, flour, salt and sugar on low speed for about a minute. Remove the mixing paddle and replace with a dough hook. Knead using the mixer and dough hook, on low to medium speed, until the dough is smooth and elastic, about 10 minutes. If you don't have a mixer, you can mix and knead by hand.


3 Place ball of dough in a bowl that has been coated lightly with olive oil. Turn the dough around in the bowl so that it gets coated with the oil. Cover with plastic wrap. Let sit in a warm place (75-85°F) until it doubles in size, about 1 to 1 1/2 hours. If you don't have a warm spot in the house you can heat the oven to 150 degrees, and then turn off the oven. Place the bowl of dough in this warmed oven to rise.

At this point, if you want to make ahead, you can freeze the dough in an airtight container for up to two weeks.
Preparing the Pizzas

1 Place a pizza stone on a rack in the lower third of your oven. Preheat the oven to 450°F for at least 30 minutes, preferably an hour.

2 Remove the plastic cover from the dough and punch the dough down so it deflates a bit. Divide the dough in half. Form two round balls of dough. Place each in its own bowl, cover with plastic and let sit for 10 minutes.

3 Prepare your desired toppings. Note that you are not going to want to load up each pizza with a lot of toppings as the crust will end up not crisp that way. About a third a cup each of tomato sauce and cheese would be sufficient for one pizza. One to two mushrooms thinly sliced will cover a pizza.



4 Working one ball of dough at a time, take one ball of dough and flatten it with your hands on a slightly floured work surface. Starting at the center and working outwards, use your fingertips to press the dough to 1/2-inch thick. Turn and stretch the dough until it will not stretch further. Let the dough relax 5 minutes and then continue to stretch it until it reaches the desired diameter - 10 to 12 inches. Use your palm to flatten the edge of the dough where it is thicker. You can pinch the very edges if you want to form a lip.



5 Brush the top of the dough with olive oil (to prevent it from getting soggy from the toppings). Use your finger tips to press down and make dents along the surface of the dough to prevent bubbling. Let rest another 5 minutes.

Repeat with the second ball of dough.



6 Lightly sprinkle your pizza peel (or flat baking sheet) with corn meal. Transfer one prepared flattened dough to the pizza peel. If the dough has lost its shape in the transfer, lightly shape it to the desired dimensions.



7 Spoon on the tomato sauce, sprinkle with cheese, and place your desired toppings on the pizza.



8 Sprinkle some cornmeal on the baking stone in the oven (watch your hands, the oven is hot!). Gently shake the peel to see if the dough will easily slide, if not, gently lift up the edges of the pizza and add a bit more cornmeal. Slide the pizza off of the peel and on to the baking stone in the oven. Bake pizza one at a time until the crust is browned and the cheese is golden, about 10-15 minutes. If you want, toward the end of the cooking time you can sprinkle on a little more cheese.

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Thai Barbeque Ribs

Prep Time: 15 minutes
Cook Time: 20 minutes
Ingredients:

* 1.5 lbs. (0.65 kg.) pork ribs, back or side (SERVES 2-3)
* 4 Tbsp. oyster sauce (I used Golden Dragon brand)
* 2 Tbsp. soy sauce
* 1 Tbsp. fish sauce (available in tall bottles at Asian food stores)
* 1 Tbsp. black Chinese vinegar (or substitute regular white or apple cider vinegar)
* 1 Tbsp. dark soy sauce
* 1/4 cup syrup (I used real maple syrup)
* 5 cloves garlic, minced
* 1 thumb-size piece galangal OR ginger, grated
* Optional: 1 fresh red chili, minced, OR 1/2 tsp. cayenne pepper, OR 1-2 tsp. chili sauce (to taste)
* Garnish: 2 spring onions, finely sliced



Preparation:

1. Cut the ribs into easy-to-eat segments and place in a large bowl.
2. Place all remaining ingredients (except the garnish) together in a sauce pan. Stir well to dissolve the syrup.
3. Pour half of this sauce over the ribs. Stir well to coat and place ribs in the refrigerator to marinate 15-20 minutes (or up to 24 hours).
4. Cook ribs over a medium-hot grill, brushing over any leftover marinade from the bottom of the bowl for the first couple of turns. Grill until well done (meat near the bone should be white for very light pink). Tip: Medium heat for a longer period is better, otherwise the ribs may burn on the outside while reamining uncooked on the inside.
5. Warm up the reserved sauce and serve together with the ribs (this sauce is excellent over rice). Sprinkle the spring onion over the ribs and ENJOY!

Oven Instructions: If the weather doesn't cooperate, place marinated ribs in a covered casserole dish. Bake 45 minutes at 350. Then transfer ribs to a foil-lined baking sheet. Brush with some of the reserved sauce and place the sheet under the broiler. Broil 5-7 minutes, or until ribs are dark and sticky on the outside and tender inside. Warm up the remaining sauce and serve together with rice.

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Grilled Scallops

Prep Time: 15 Minutes
Cook Time: 10 Minutes

Ready In: 25 Minutes
Servings: 6
"This is my Mom's easy recipe for grilled scallops. It is simple, quick, and delicious. The only tools you need are a grill and a grilling basket."
Ingredients:
3/4 cup butter
2/3 cup chopped onions
3 cloves garlic, chopped
1/4 cup fresh lemon juice

1 pinch salt
1 1/2 pounds sea scallops
1/3 cup chopped fresh parsley
Directions:
1. Preheat an outdoor grill for medium heat and lightly oil grate.
2. Melt butter in a saucepan over medium heat. Cook onion and garlic until soft and translucent, about 5 minutes. Remove from heat, and stir in lemon juice and salt. Place scallops in a large bowl, and toss with butter mixture. Let stand for about 2 minutes.
3. Thread scallops onto skewers, or use a wire grill basket. Cook on preheated grill for about 4 minutes per side.
4. Return butter mixture to saucepan, and bring to a boil. Reduce heat to low, and keep warm while scallops cook. Toss with grilled scallops and serve.
ALL RIGHTS RESERVED © 2009 Allrecipes.com Printed from Allrecipes.com 8/6/2009

The Shrimp Cocktail

Recipe courtesy Alton Brown

Prep Time:
0 min
Inactive Prep Time:
0 min
Cook Time:
0 min

Level:
Easy

Serves:
4 servings

Ingredients

* 32 shell-on (21 to 25 count) tiger shrimp

For the brine:

* 1/4 cup kosher salt
* 1/4 cup sugar
* 1 cup water
* 2 cups ice

For the cocktail sauce:

* 1 (14 1/2-ounce) can diced tomatoes, drained
* 1/2 cup prepared chili sauce
* 4 tablespoons prepared horseradish
* 1 teaspoon sugar
* Few grinds fresh black pepper
* 1/2 teaspoon kosher salt
* 1 tablespoon olive oil
* Sprinkle Old Bay seasoning

Directions

Using a pair of scissors or a serrated knife, make an incision down the backside of the shrimp, following the intestinal track. Eviscerate shrimp and rinse under cool water leaving shells intact.

Place cleaned shrimp into a bowl with brine and refrigerate mixture for 20 to 25 minutes. While shrimp are brining, place tomatoes, chili sauce, horseradish, sugar, pepper, and salt in food processor and blend until smooth. Refrigerate cocktail sauce until ready to serve.

Place a baking sheet or broiler pan under oven broiler and preheat for 5 minutes. Remove shrimp from brine and drain thoroughly. Rinse the shrimp under cold water and dry on paper towels. In a large bowl, toss shrimp with olive oil and sprinkle with Old Bay seasoning, if desired.

Place shrimp onto a sizzling sheet pan and return to broiler immediately. After 2 minutes, turn the shrimp with a pair of tongs. Return the shrimp to broiler for 1 minute. Transfer to a cold cookie sheet. Refrigerate immediately.

Once shrimp have chilled, arrange with cocktail sauce in a martini glass or as desired.