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Hot Cinnamon Cider Cajun Okra Soup Bayou Cornbread Deep Fried Turkey Cajun Dirty Rice Down Home Collard Greens Kentucky Bourbon Pecan Pie |
Hot Cinnamon Cider1 1/2 quarts apple cider 1/4 cup red cinnamon candies 1 teaspoon whole allspice 1 1/2 tablespoons honey |
Preparation Instructions:
Heat cider, candies and allspice to boiling; reduce heat. Cover and simmer 5 minutes. Remove allspice; stir in honey. Yield: 6 servings (1 cup each) |
Cajun Okra Soup2 pints Okra (or 50 counted) 6 fresh tomatoes 2 onions, chopped fine 2 tablespoons butter 3 sprigs parsley 2 sprigs thyme 1 bay leaf 3 quarts hot water salt, pepper to taste a red pepper pod, without the seed |
Preparation Instructions:
Wash and stem the okra, and then slice it very fine. Chop the tomatoes fine, being careful to preserve the juice. Chop the onions fine and fry them in the butter. Add the chopped thyme, bay leaf, parsley, and tomatoes, and the pepper pod. After letting them stew for about five minutes, add the okra. Stir almost constantly, as the okra burns quickly. When well browned, add the juice of the tomatoes. Then add the hot water, and let the soup simmer well for about an hour and a half. Season to taste with salad pepper, and serve hot, with Croutons. Note: Always remember that okra must be cooked in a porcelain-lined pot, as iron or other metals tends to blacken it. Yield: About 8 servings |
Bayou Cornbread1 cup buttermilk 1 large egg 1 cup cornmeal, yellow or white 1 teaspoon salt 1/2 teaspoon baking soda 2 teaspoons baking powder 1 1/2 tablespoons of bacon drippings 1/2-3/4 cup grated sharp cheddar cheese |
Preparation Instructions:
Pour drippings or oil into an 8-inch or 9-inch square baking pan. Heat pan in a 450 degree oven until oil is smoking hot. While pan is heating, mix dry ingredients and sharp cheddar cheese in medium-sized bowl. Beat egg into buttermilk. Add liquids to dry mixture, just until blended. Do not over mix! Carefully remove the smoking pan from oven and pour cornbread batter into pan. If the oil is properly hot, then the batter will sizzle as it hits the oil. (This sizzle is what makes a nice, crunchy bottom crust.) Bake for 15-20 minutes, or until the top crust is golden brown. Cut into wedges. Serve with butter or margarine. Note 1: The batter will begin to rise as soon as the liquid and dry ingredients are mixed, so mix them right before you remove the hot pan from the oven. Note 2: If you use a 10" round cast-iron skillet instead of the 9" baking pan, you should double the recipe without doubling the oil. If you don't double the recipe for the 10" skillet, your cornbread will be very thin. |
Deep Fried TurkeyWhile there are my ways to perform frying a whole bird from cutting the top off of a beer keg to cooking outdoors - there are electric models of deep turkey fryers available for purchase which seem to be the safest way to accomplish fixing this tasty bird. The best size for deep frying is about 12 pounds. 4 oz. liquid garlic 4 oz. liquid onion 4 oz. liquid celery 1 tablespoon red pepper 2 tablespoon. salt 2 tablespoon tabasco 1 oz. liquid crab boil 1 poultry or meat injector 1 defrosted 10-12 pound turkey salt and cayenne pepper 5 gallons Peanut oil |
Preparation Instructions:
Sauté first seven ingredients until salt and pepper are dissolved. Fill the injector and inject turkey at breast, wings, drumsticks, thighs and back. Allow to marinate 24 hours in refrigerator or ice chest. Rinse the turkey well and pat dry inside and out. Using a shaker, sprinkle the bird inside and out with salt and then shake on the cayenne. Be sure to rub the seasonings into the meat . Use a 10 gallon pot for frying or electric fryer. Bring peanut oil to 350 degree temperature and fry turkey at 3 1/2 minutes per pound. Also use a steamer rig (rack) to keep the bird off the bottom of the pot where the oil is much hotter. You may want to tie turkey legs with 1/2" cotton ropes or attach a heavy wire coat hanger hooked to the wire band that secures the turkey's legs will help when lowering and lifting the turkey into the hot fat. Also use a sturdy cooking spoon, tongs, or a large fork for extra support. Do not rely solely on the wire band or rope to lift a heavy turkey as it can loosen during the cooking process. Wearing cooking mitts and holding turkey by the legs, very slowly and carefully lower the bird into the hot oil, all the way. The Turkey should float to surface after about 35 minutes and you should cook an additional 5-7 minutes. Test for doneness at the bone in the thigh joint. Carefully remove turkey from oil and allow it to drain. Stand it upright on its leg so excess oil will drain from the cavity onto paper towels. Carve as usual. Precaution: Extreme caution should be taken when working around hot oil. |
Cajun Dirty Rice1/2 pound chicken gizzards 1/2 pound chicken livers 1/2 pound ground pork 2 medium onions chopped 2 ribs celery chopped 1 bell pepper chopped 2 cloves garlic 1 1/2 cups uncooked rice 3 cups giblet stock water 2 teaspoons cayenne pepper 2 teaspoons salt 1 1/2 teaspoons black pepper 1 teaspoon paprika 1 teaspoon dry mustard 2 stalks green onion chopped 2 sprigs parsley chopped |
Preparation Instructions:
Place giblets ( gizzards and livers) in 3 cups boiling water. Boil until tender (about 20 minutes). Remove giblets and save water as stock. Separate and chop liver and gizzards. Add one tablespoon of oil to skillet and brown ground pork and gizzards about six minutes. Add seasoning, onions, celery, garlic and bell pepper. Stir thoroughly. Add a little butter, and simmer for about ten minutes. Add the stock, and simmer for five minutes. Add the rice, chicken livers, green onions, and parsley. Stir and simmer five minutes. Cover and reduce to a low heat level. Cook until rice is fluffy (about 10 minutes or more). Yield: About 6 - 8 servings |
Down Home
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Preparation Instructions:
Place the pork, water and salt in a medium size pot. Bring to a boil over medium high heat. Skim off any fat that rises to the top. Reduce temperature to low and let simmer for 30 minutes. Meanwhile, prepare greens. Discard damaged or yellow parts of leaves. Cut away the tough ends from each leaf. Place greens in a colander, and wash thoroughly until rinse water is clear of dirt. Fold each leaf in half at its center vein, fold over once or twice more, then cut in half. Stir prepared greens into the simmering liquid. Let simmer all together for approximately 1 hour over low heat. Ladle into shallow bowls, and add sugar and cider vinegar to each bowl. Yield: About 6 - 8 servings |
Kentucky Bourbon
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Preparation Instructions:
Heat over to 375 degrees. Beat sugar, margarine, corn syrup, bourbon, salt and eggs with hand beater. Stir in pecans. Pour into pasty crust. Bake 40 to 50 minutes or until set. Refrigerate at least 2 hours until chilled. Refrigerate any remaining pie immediately. Yield: 6 - 8 servings |
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