Cuisine of the Deep South - July 2012

Diva: Hallie

 

Drinks: Erin
Summer Shandy

pink lemonade
bud light
vodka

 

Appetizer: Ashley
Cornbread cups with Spicy Crab or BBQ chicken

Make 2 batches of cornbread in a mini muffin pan.  Use just the tops upside down. 

Spicy Crab mixture:
2 cans lump crabmeat, drained
½ c sour cream
½ T of chili oil
2 tsp chipotle powder
salt to taste
cayenne for garnish

BBQ chicken mixture:
shredded chicken mixed with bbq sauce to taste. Topped with chopped sweet pickles


Salad: Lovina
Southern BELT (bacon, egg, lettuce, and tomato)

Mixed greens
Hard boiled eggs
Crumbled bacon
Tomato wedges
Fresh tarragon

Balsamic vinaigrette:
¼ c minced shallot
¾ c olive oil
¼ c chopped fresh parsley
½ c balsamic vinegar
2 tsp honey
1 tsp salt
1 tsp ground pepper


Soup: Mary Ellen
Chilled Watermelon Soup

One ripe, seedless watermelon
4 T lime juice (or to taste)
Fresh mint
8 T apple sauce or apple juice (or to taste)
Ground ginger (a couple shakes)
Honey (optional, if more sweetness is needed)
Plain yogurt

Blend first 5 ingredients in food processor or blender. Chill for at least one hour. Serve with plain yogurt and fresh mint. 


Entree: Hallie
Tender Pork Spare Ribs

1 c brown sugar
½  c Old Bay seasoning
2 T Hungarian sweet paprika
2 racks pork spareribs, fat trimmed
1 c beer
3 cloves garlic, minced
1 T honey
3 T Worcestershire sauce
1 T prepared brown mustard

Mix the brown sugar, Old Bay seasoning, and paprika in a bowl. Rub both sides of the pork spareribs with the brown sugar mixture. Place the spareribs in a 9x13-inch baking pan; cover and refrigerate overnight.
Preheat an oven to 250 degrees F (120 degrees C). Whisk together the beer, garlic, honey, Worcestershire sauce, and mustard in a bowl. Set aside.
Tear off 2 large sheets of heavy duty aluminum foil and lay them shiny-side down. Place a rack of spareribs on each sheet, meaty-side up. Tear off 2 more sheets of foil and place them on top of the ribs, shiny-side up. Begin tightly folding the edges of the foil together to create a sealed packet. Just before sealing completely, divide the beer mixture evenly into each packet. Complete the seal. Place the packets side-by-side on an 11x14-inch baking sheet. Bake in the preheated oven until the ribs are very tender, 3 hours and 30 minutes to 4 hours. Carefully open each packet, and drain the drippings into a saucepan. You may only need the drippings from one packet. Set ribs aside. Simmer the drippings over medium-high heat until the sauce begins to thicken, about 5 minutes. Brush the thickened sauce over the ribs.
Preheat the oven's broiler and set the oven rack about 6 inches from the heat source. Place the ribs back into the oven and broil until the sauce is lightly caramelized, 5 to 7 minutes.
Let the ribs rest at least 15 minutes before cutting them up.
adapted from allrecipes.com

New Orleans Shrimp Boil

Boil 4 lbs of shrimp with a packet of Zatarains New Orleans seafood boil spices and one lemon cut into quarters.
Done.


Side Dish: Aven
Roasted Red Pepper Grits

2 medium red bell peppers
1 large onion
2 tablespoons unsalted butter
1 tablespoon minced garlic
1 cup quick-cooking grits
4 cups whole milk
1 cup water
1/4 teaspoon Tabasco, or to taste

Roast and peel bell peppers. Finely chop onion.
In a food processor or blender purée roasted peppers until smooth. In a large heavy saucepan cook onion in butter over moderately low heat, stirring, until soft, about 5 minutes. Add garlic and cook, stirring, 2 minutes. Stir in grits and add 2 cups milk in a stream, stirring. Simmer mixture, stirring, until milk is absorbed, about 5 minutes. Stir in remaining 2 cups milk and simmer, stirring occasionally, until milk is absorbed, about 5 minutes. Stir in water and gently simmer (do not cover), stirring occasionally, until grits are soft and thickened, about 35 minutes.
Stir in roasted-pepper purée, Tabasco, and salt and pepper to taste. Grits may be made 1 day ahead and chilled, covered, in a buttered 11-inch gratin or other shallow baking dish (about 6-cup). Reheat grits in a 400° F. oven until hot, about 15 minutes.

adapted from epicuious.com


Dessert: Stacey
Old Fashioned Root Beer Float Cake

Cake:
1 c butter
2 c sugar
3 c flour
1 ½ T baking powder
½ tsp salt
3 ½ tsp water
4 eggs
1 T root beer extract
1 tsp vanilla extract
1 c milk

Vanilla Frosting:
7 ½ c powdered sugar
2 ½ c butter
3 to 5 T heavy cream
3 tsp vanilla extract

Preheat oven to 350 degrees F.  Grease and flour two 9-inch cake pans and line the bottoms with parchment paper.
In a large mixing bowl, cream the butter; then add the sugar and continue mixing until light and fluffy. Meanwhile, sift together the cake flour, baking powder, and salt. With the mixer on low speed, gradually add the water and eggs to the butter mixture until blended. Mix in the root beer extract and vanilla. Alternately add the flour mixture and milk to form a smooth batter.
Pour the batter into the prepared pans and bake until just set, about 30 to 40 minutes. Let cool in pans for 5 minutes, and then invert onto cooling racks to cool completely before frosting.
      
Make the Frosting: In a standing mixer fitted with the whisk attachment, combine the confectioners' sugar and butter. Mix on low speed until well blended; then increase speed to medium and beat for another 3 minutes. Add the cream and vanilla and continue to beat on medium speed for 1 minute more, adding more cream if needed to reach spreading consistency.
      
To decorate the cake: Place 1 cooled cake layer on a cake stand, frost the top surface, and chill for 15 minutes (or freeze 5 minutes). Place the second cake layer on top, inverting it to create a flat top, and push down on it slightly. Frost the sides and top with a thin layer of frosting to hold in any crumbs (called a crumb layer), and chill 30 minutes or freeze 15 minutes. Apply a second layer of frosting to finish off the cake, swirling the frosting a bit.

Sparkling - January 2012

Diva: Aven

Drinks: Hallie

From Champagne to boxed wine....

Champagne: 2 varieties a classic, sweeter Asti and a drier Brut, both with sliced strawberries.   

Wine spritzers with Pinot Gris and several types of Pinot Noir mixed with San Pellegrino, lime slices and tangerine slices. 

Dark Italian Cabernet for the people who just wanted straight wine. 

Finally, a box of red and a box of white for the raging after party. 

Appetizer: Mariah

Three Cheese Champagne Fondue 

4 tsp cornstarch

1 T fresh lemon juice

1¼ c dry (brut) Champagne

1 large shallot, chopped

2 c coarsely grated Gruyère cheese (about 7 ounces)

1⅓ c coarsely grated Emmenthal cheese (about 5 ounces)

½ c diced rindless Brie or Camembert cheese (about 3 ounces)

Generous pinch of ground nutmeg

Pinch of ground white pepper

1 French-bread baguette, crust left on, bread cut into 1-inch cubes

Stir cornstarch and lemon juice in small bowl until cornstarch dissolves; set aside. Combine Champagne and shallot in fondue pot or heavy medium saucepan; simmer over medium heat 2 minutes. Remove pot from heat. Add all cheeses and stir to combine. Stir in cornstarch mixture. Return fondue pot to medium heat and stir until cheeses are melted and smooth and fondue thickens and boils, about 12 minutes. Season fondue with nutmeg and white pepper. Place over candle or canned heat burner to keep warm. Serve with bread cubes.

From epicurious.com

Soup:  Lovina

Creamy Artichoke Soup with Lemon-Dijon and Sparkling Wine Aioli

2 leeks diced (green and white parts)

2 shallots, diced

6 cloves minced garlic

3 yukon gold potatoes, cubed

3 cans (16 oz.) artichoke hearts

1 T tarragon, finely chopped

12 c vegetable broth

1 tsp white pepper

1 tsp gray salt

½ lemon, juiced (about 2 Tbs)

¼ c heavy cream

Over medium heat, sautee leeks, shallots and garlic in 4 Tbs butter until softened. Add potatoes, artichoke hearts, and tarragon. Toss to coat. Add vegetable broth and increase heat to medium high. Bring to boil then reduce heat to simmer until potatoes are fork tender. Meanwhile, prepare aioli (recipe below). Season soup with white pepper and gray salt. Finish with fresh lemon juice and cream. Remove pot from heat. Using an immersion blender, blend until smooth. Serve immediately or cool and reheat. Garnish with generous swirl of aioli and sprig of fresh tarragon.

Lemon-Dijon and Sparkling White Wine Aioli

1 clove minced garlic

½ lemon, juiced (about 2 Tbs)

8 oz. plain greek yogurt

1 T dijon mustard

¼ c sparkling white wine

1 T chopped tarragon

Whisk together all ingredients in a small bowl. Season with salt and pepper to taste. Serve a generous swirl over creamy artichoke soup.

Salad:  Tiffany

Pear and Pomegranate Salad with Champagne Vinaigrette and Gorgonzola

salad ingredients:

mixed greens

1 ripe pear, sliced

⅓ c pomegranate seeds

2 ounces Gorgonzola

Champagne vinaigrette (recipe below)

Fresh cracked pepper

1 T honey

dressing ingredients:

¼ c champagne vinegar (I couldn't find it, so used pinot grigio vinegar)

1 tsp Dijon

½ tsp minced garlic

1 T freshly squeezed lemon juice

¼ tsp freshly cracked black pepper

2 T olive oil

In a small bowl mix all the dressing ingredients (except olive oil).  Mix well, then slowly drizzle in the olive oil to combine. 

Add greens to a bowl or platter.  Toss with dressing.  Serve greens to dishes.  Top with gorgonzola, pomegranate seeds, and pears.  Drizzle honey over salad and serve. 

makes 6 servings, 

From foodnetwork.com

Side Dish:  Erin

Green Grits

Theme tie-in:  fire roasted green chiles--fire--spark--sparkling

1½ c whole milk

1 tsp salt

½ tsp fresh-ground black pepper

1 c grits

1 heaping cup fresh cilantro leaves

One 4-ounce can diced green chiles (preferably Hatch brand, fire-roasted)

6 green onions, chopped (about 1/2 cup)

3 T unsalted butter

½ c grated sharp cheddar cheese

¼ c grated Parmesan cheese

Combine the milk and 2½ cups of water in a medium-sized pot, and bring the mixture up to a simmer over medium-high heat. Mix in the salt and pepper. Then whisk in the grits, pouring them in slowly and whisking continuously until they're smooth, with no lumps. The grits should look a little like oatmeal, only finer. Turn the heat down to medium-low and keep cooking, whisking regularly so nothing sticks.

Meanwhile, combine the cilantro leaves, diced green chiles, and green onions in a food processor and pulse for 30 seconds or so, until everything is finely chopped.

When the grits have cooked through and thickened, pull the pot off the heat and add the cilantro mixture. Whisk everything together so the grits turn green. Then add the butter and whisk again, so the butter melts in.

Whisk in the grated cheddar and Parmesan cheeses. Serve it up hot.

From epicurious.com

Entrée:  Stacey

Cornish Hens in Champagne Sauce with Baked Rice

2 Cornish hens (I actually made 9 for divas)

1 lemon

salt and pepper

Paprika

2 T butter

1 c whole red grapes

1 ½ c champagne

Wash hens and pat dry.  Halve lemon and rub cut surfaces over hens.  Place in roasting pan.  Stuff each cavity with grapes.  Secure with wooden picks. Sprinkle generously with salt, pepper and paprika.  Brush hens with melted butter and pour champagne over hens.  Roast for approx. 1 1/2 hours--until thermometer in thickest part of meat reaches 180 degrees.  Pour pan juices over and serve with baked rice.

Baked Rice

1 c minced shallots or onions

4 T butter

2 c rice (I used jasmine)

2 cans (30 ounces total) veggie or chicken broth

½ tsp salt

½ tsp pepper

1 T dry sherry (optional)

Pre-heat oven to 450 degrees.  Saute shallots in butter in dutch oven until soft (about 5 mins.).  Add rice and saute for 4 mins.  Add broth, salt and pepper.  Bring to a boil.  Cover and put in the oven for 16 mins.  Remove from oven and let sit (covered) for 10 mins.  Remove lid, fluff, stir in sherry if using, and serve.  Enjoy!!

Dessert: Ashley

Sparkling Champagne Cupcakes 

½ c butter softened
1 c granulated sugar
2 eggs
1 tsp vanilla
1¾ c flour
½ tsp baking soda
¼ tsp baking powder
¼ tsp salt
½ c sour cream
½ c champagne, prosecco or your choice of sparkling wine

Preheat oven to 350 degrees.
In the bowl of a stand mixer fitted with the paddle attachment, cream together butter and sugar until light and fluffy. Add eggs one at a time beating well after each addition. Add vanilla and mix. Whisk together flour, baking soda, baking powder and salt, set aside. In a medium sized bowl, whisk together ½ cup champagne and ½ cup sour cream (mixture will fizz and bubble a little).  Add flour and champagne mixture alternately, beginning and ending with flour.  Batter will be thick.
Fill cupcake papers with ¼ cup level measures of batter.  Bake for 17-22 minutes.  Set aside.

From sprinklebakes.com

Wild Card: Colleen

Chocolate Banana Cake

¾ c (1½ sticks) butter
1 T olive oil
1¾ c flour
2½ tsp baking powder
½ tsp baking soda
¼ c best-quality cocoa
1 c sugar
⅔ c sour cream
1½ c mashed banana (about 4 very ripe bananas)
1 T vanilla extract
1 can Dr. Pepper in place of 3 eggs (Sparkle!)

Pinch of salt 

For cake: heat oven to 325 degrees. Oil or spray a 9-inch springform cake pan and set aside. In a large saucepan over low heat, melt butter with olive oil. Remove pan from heat. 

Add flour, baking powder, baking soda, cocoa and sugar. Mix well. Add sour cream and mashed banana, and whisk to combine. In a small bowl or pitcher, whisk together vanilla extract, eggs and salt. Add to saucepan and whisk until smooth. Pour into cake pan. 

Bake until a cake tester inserted into center comes out clean, about 45 minutes. Allow cake to cool on a rack for about 15 minutes, then remove springform and allow cake to cool completely. 

Top with chocolate chips

Adapted from Nigella Lawson, New York Times 5 October 2005

Lottery:  Mary Ellen

Urban Cowgirl/Sophisticated Southern – February 2006

Diva: Stacey

Drinks: Tamara
Southern Peach

Peach Schnapps
Orange Juice
Cranberry Juice

Mix and serve with orange wedges.

Appetizer: Nicole
Meatballs

Nonstick cooking spray
1 slightly beaten egg
8 slices bacon, crisp-cooked and finely crumbled (about ½ cup)
½ c fine dry bread crumbs
½ c snipped fresh basil
¼ c plain yogurt or dairy sour cream
½ tsp ground black pepper
¼ tsp salt
2 pound uncooked ground turkey

Preheat oven to 400 degrees F. Line two 15x10x1-inch baking pans or large baking sheets with foil. Lightly coat foil with nonstick spray; set aside.
In a large bowl combine egg, bacon, bread crumbs, basil, yogurt, pepper, and salt. Add ground turkey; mix well. Shape into 75 one-inch meatballs (about 1 tablespoon each). Place on pans.
Bake on separate oven racks for 15 to 20 minutes or until no longer pink. Serve with sauce or skewered. Makes 25 (three-meatball) servings.
I served these with the Alfred sauce but some of the other options sound good too!
Alfredo Sauce: In a saucepan combine one 16-oz. jar purchased Alfredo sauce and ¼ cup milk. Heat through. Stir in 8 slices crisp-cooked, crumbled bacon (about ½ cup). Season to taste with pepper. Sprinkle sauce with ½ cup snipped fresh basil.
Sweet and Sour Chili Sauce: In a saucepan combine one 10-oz. bottle sweet-and-sour sauce; 1/3 cup mango nectar; 1 tsp. chili powder; 1 large clove garlic, minced; 1/2 tsp. finely shredded lime peel; and 1/4 tsp. salt. Heat through over medium-low heat, stirring occasionally.
Peach Sauce: In a saucepan melt 2 Tbsp. butter. Add 1/2 cup coarsely chopped pecans and 1/4 cup finely chopped red onion. Cook over medium heat about 5 minutes or until onion is tender and pecans are toasted. Stir in 2 Tbsp. yellow mustard and 2 Tbsp. molasses. Add 3 cups coarsely chopped fresh or thawed frozen peaches. heat through. Just before serving, stir in 2 Tbsp. snipped fresh parsley.

Salad: Ashley
Greens with cornbread croutons and choice of ranch dressing or buttermilk bacon dressing

Bowl of mixed greens

Cornbread croutons:
I used Jiffy cornbread mix. Prepare cornbread according todirections. Cool, cut into small cubes and toast in oven until golden brown

Ranch dressing:
¾ c plain yogurt
½ c mayonaise
2 T powdered cultured buttermilk
2 T finely chopped fresh parsley
2 T finely chopped celery leaves
1 ½ tsp fresh lemon juice
1 ½ tsp Dijon mustard
¾ tsp onion powder
¼ tsp fresh dillweed
1 clove garlic, minced
fresh ground black pepper to taste


Whisk first 3 ingredients in large bowl. Mix in remaining ingredients.
Cover and chill at least 1 hour to blend flavors.

Buttermilk Bacon:
¾ c plain yogurt
½ c mayonaise
3 T powdered cultured buttermilk
2 T finely chopped parsley
1 ½ tsp fresh lemon juice
1 ½ tsp Dijon mustard
¾ tsp onion powder
1 clove garlic, minced
3-4 sliced bacon, cooked and crumbled
fresh ground black pepper to taste

Soup: Tiffany
Creamy Corn Chowder

6 red potatoes, peeled and cubed
2 c whole kernel corn
½ c green bell pepper, chopped
½ c sweet onion, chopped
1 T red pepper flakes
2 c vegetable broth
1 (12 ounce) package low-fat, firm silken tofu
salt to taste

Place potatoes in a large pot of salted water and bring to a boil. Cook until tender, about 30 minutes; drain.

To the potatoes add corn, bell pepper, onion, red pepper flakes and vegetable broth. Boil for about 15 minutes; remove from heat.

In a food processor or blender puree all but 1 1/2 cups of the vegetable and broth mixture with the tofu. Process in batches if necessary. Combine the pureed mixture with the remaining 1 1/2 cups vegetable and broth mixture, and cook over low heat for 5 minutes; do not boil. Season with salt to taste.

Side Dish: Erin
Creamed Spinach

2 pounds fresh spinach, washed and tough stems removed
2 T unsalted butter
½ c finely chopped shallots
1 tsp minced garlic
¾ tsp salt
½ tsp freshly ground black pepper
¼ tsp nutmeg
½ c heavy cream

Bring a pot of salted water to a boil over high heat. Add the spinach and cook for 2 minutes. Drain in a fine mesh strainer, pressing with a large spoon to release as much water as possible. Finely chop and set aside.

Melt the butter in medium saute pan over medium-high heat. Add the shallots and garlic and cook, stirring, until soft and fragrant, about 2 minutes. Add the spinach and cook, stirring, just until the liquid is released. Add the cream, salt, pepper, and nutmeg, and cook until the cream is reduced by half, about 4 minutes. Remove from the heat and serve immediately.

Entree: Mariah
Crunchy Lemon Catfish

3 T Duke’s canola oil, divided
4 (4-oz) catfish fillets
¼ c oat bran
¼ c yellow cornmeal
1 tsp Sauer’s thyme leaves
1 tsp grated lemon peel
½ tsp Sauer’s paprika
¼ tsp salt or to taste

Brush an aluminum foil-lined 12x8x2 inch baking pan with 1 T oil. Brush both sides of fillets with remaining oil. To prepare breading mixture, combine remaining ingredients in a small bowl. Dredge fish fillets in breading mixture, coating each well. Arrange in the baking pan. Bake in a pre-heated hot oven (425 F) for 10 minutes, turning fish fillets over halfway through cooking time. Bake until fish flakes easily when tested with a fork. Do not overcook as fish will become tough.

Dessert: Michelle
Almond Peach Cake

1 ½ c finely ground almonds
2/3 c unbleached white flour
¼ t salt
6 egg yolks
3 T amaretto
¼ t vanilla
13 c sugar
6 egg whites
1 t cream of tartar
1/3 c sugar
Peaches
Whipped cream

Preheat the oven to 325. Butter and flour a 10-in Bundt pan
Stir together almonds, flour salt, set aside. Beat the egg yolks at high speed for about 6 mins until they are thick and lightly colored. Add the Amaretto and vanilla. Gradually add 1/3 c of sugar beating until it is dissolved. Set this mixture aside.

Wash and dry beaters thoroughly. In a large bowl, combine the egg whites and cream of tartar until soft peaks form. Gradually add 1/3 c sugar, beating until stiff peaks form. Gently fold yolk mixture into the white. Then gently fold in the flour mixture, 1/3 at a time.

Pour the batter into the bundt pan and bake for 45-55 minutes or until a knife inserted in the center comes out clean. Invert the pan onto a plate. After about 30 minutes, loosen the sides of the cake from the pan with a knife and remove the pan.

Serve topped with peaches and whipped cream.

I think I just made the whipped cream with heavy whipping cream, sugar, and a dash of the amaretto, whipping with the egg beaters until it was the consistency I wanted it to be.

WildCard: Lovina
Gourmet Cheesy Grits

1 quart milk
½ c butter
1 c uncooked grits
1 tsp salt
½ tsp ground white pepper
1 egg
4 oz Gruyere cheese, grated
½ c grated fresh Parmesan cheese

Bring milk to a boil over medium heat, stirring often. Add ½ c butter and grits. Cook, stirring constantly, until mixture is the consistency of oatmeal (about 5 minutes). Remove grits from heat. Add salt, pepper, and egg, beating until well combined. Add Gruyere cheese. Pour into a greased 2 quart casserole dish. Sprinkle with parmesan cheese. Bake at 350 for 1 hour.