Sides

Going Coastal Recipe: Fried Oyster Sliders

Everyone loves sliders, miniature bite-sized sandwiches.  One of New Orleans’ favorite sandwiches is the oyster Po’ Boy so we have combined the two.  The addition of a fried pickle adds extra snap.

Fried Oyster Sliders
1 quart fresh Gulf oysters
24 Parker House rolls or similar dinner style rolls
1/2 cup cornmeal
1/4 cup Masa Harina
1/2 cup Sour Cream Rémoulade (recipe below)
Fried Dill Pickles (recipe below)
Cajun seasoning

Combine cornmeal and Masa in a gallon zip top bag, season with Cajun seasoning, seal, and shake to mix or use your favorite store-bought mix.  Rinse oysters and toss into bag to coat with breading.  Shake off excess breading and deep fry at 375 until golden brown.

Coat bottom half of each roll with Sour Cream Rémoulade then an oyster or two.  Drizzle with more Sour Cream Rémoulade and a fried pickle.

Sour Cream Rémoulade
1 cup sour cream
1 tablespoon Zatarain’s Creole mustard
1 teaspoon prepared horseradish
1 clove garlic, minced

Mix, chill and serve.

Fried Dill Pickles – Yes, in the South we fry everything.
1 egg
1 cup buttermilk
1 cup corn meal
1/2 cup Masa Harina
1/4 cup seasoned salt
2 cups dill pickle chips drained
Oil for frying

In a shallow bowl, beat together the egg & buttermilk to form an egg wash; stir well then set aside. In an iron skillet over medium-high heat, pour the oil to a depth of 2 inches and heat to 350 degrees. Whisk the cornmeal, masa and seasoned salt together in a medium sized bowl. In small batches, dip the pickle slices first in the egg wash, then in the dredge, shaking off any excess. Drop them into the oil and move the pickles around to brown evenly using a slotted spoon, roughly 1 minute. Drain and repeat until all pickles have been cooked.

July Fourth Recipe From Nicky Morse, the Racing Chef

Known throughout the country as “The Racing Chef,” Nicky Morse has thrilled millions on his acclaimed cooking show on SPEED Network. Having roamed the country cooking for and with drag racers, NASCAR icons and fans alike Chef Nicky gave me the recipe for his luxurious Chili Corn which is perfect for your Fourth of July celebrations.Ingredients:

  • 5 Ears Corn
  • ¼ cup Mayonnaise
  • 1 Tablespoon Lime Juice (Fresh Squeezed)
  • 1.5 Ounces Romano Cheese (Grated)
  • 2 Teaspoons Chili Powder
  • To Taste Salt
  • To Taste Pepper (Fresh Ground)

Procedure:

  1. Cook the ears of corn. Some people like to boil their corn, and some like to cook it on the grill in the husk. You choose the way that you like it best. They both will work.
  2. Mix the mayonnaise and lime juice together; brush it on the corn.
  3. Mix the cheese and chili powder together; sprinkle it evenly on the corn.
  4. Add salt and pepper to taste.
  5. Enjoy!

Mother’s Day Recipes From Food Network Moms

In 1908, Anna M. Jarvis campaigned for the creation of an official Mother’s Day to honor her mother and for peace. Anna petitioned the superintendent of her mother’s church.  She got her wish as the first Mother’s Day celebration took place May 10 of that year.  Anna then spent the rest of her life protesting people for celebrating Mother’s Day.  She ridiculed florists for selling flowers and even petitioned the US  Postal Service to remove the words “Mother’s Day” from a stamp that also feature her own mother on it.  Apparently she was just a tad bit crazy.

Marcela ValladolidMother’s Day is just around the corner.  Rather than prodding mom into the cattle car that is the Olive Garden lobby how about actually cooking her something?  After learning about the originator of Mother’s Day the idea of you cooking for your mother shouldn’t seem quite as crazy.

The Moms of the Food Network have put together a few recipes to help you show your mom a little love.  Marcela Valladolid (pictured above with son Fausto), Sandra Lee, Paula Deen, Gina Neeley and Giada De Laurentiis help you to make a it a Mother’s Day to remember:

: Cream Cheese Filled Bisquits

: Recipe courtesy Paula Deen

  • 2 cups biscuit mix (suggested: Bisquick)
  • 3 ounces cream cheese
  • Milk, to moisten
  • Flour
  1. Preheat oven to 375 degrees F.
  2. In a mixing bowl, cut cream cheese into biscuit mix until cornmeal consistency. Add enough milk to moisten.
  3. Place dough-like mixture onto floured surface and knead 2 or 3 times. Don’t knead too much or your biscuits will be tough.
  4. Roll dough to desired thickness using a rolling pin and cut out with round cookie cutter. Place biscuits on a greased cookie sheet and bake until golden brown, approximately 15 minutes.

Notice this is a Paula Deen recipe without any butter in it.

Preparation time: 15 minute(s)

Cooking time: 15 minute(s)

Number of servings (yield): 12

Culinary tradition: USA (Southern)

: Lazy Sunday Mimosa

: Recipe courtesy The Neely’s

  • 1/2 cup pink sanding sugar
  • 1 (750-ml) bottle brut Champagne
  • 4 tablespoons pineapple juice
  • 4 tablespoons blood orange juice
  • 2 tablespoons orange liqueur (recommended: Grand Marnier)
  1. Dip the rims of the champagne flutes in water. Dip again in the sanding sugar.
  2. Divide Champagne between 2 glasses. Add half of both juices to each glass and top with orange liqueur.

Preparation time: 5 minute(s)

Number of servings (yield): 2

Culinary tradition: USA (Southern)

: Guac’ with Fresh Baked Tortilla chips

: Recipe courtesy Marcela Valladolid

Guacamole:

  • 4 firm, ripe avocados, halved, pitted, and peeled
  • 1/2 medium white onion, minced (about 4 tablespoons)
  • 3 tablespoons chopped fresh cilantro leaves
  • 1 medium lime, freshly squeezed (about 2 tablespoons)
  • Kosher salt and freshly ground black pepper

Chips:

  • 12 fresh corn tortillas
  • 1/2 cup vegetable oil
  • Kosher salt

To make the guacamole:

  1. In a medium bowl, coarsely mash the avocado. Lightly mix in the onion, cilantro and the lime juice. Season the guacamole liberally with salt and pepper.

To make the chips:

  1. Preheat oven to 400 degrees F.
  2. Brush each tortilla lightly with oil. Slice the tortillas into 8ths. Using 2 baking sheets, distribute half the chips onto each sheet, making sure they are evenly spread out and not overlapping. (If the chips overlap they will not crisp in the oven.)
  3. Bake on the top rack until golden and crispy, about 10 to 12 minutes. Remove from the oven to a serving bowl. Season with salt and serve immediately.

Cook’s Note: Season your chips with chipotle powder and/or garlic salt before baking for extra flavor.

Preparation time: 15 minute(s)

Cooking time: 15 minute(s)

Number of servings (yield): 6

Culinary tradition: Mexican

: Sparkling Cider Mimosa

: Recipe courtesy Sandra Lee

  • 1 (25.4-ounce) bottle sparkling apple cider
  • 1/2 cup orange juice
  • 1 cup cranberry juice
  1. Combine all ingredients in a pitcher and pour into chilled champagne flutes.

Preparation time: 2 minute(s)

Number of servings (yield): 4

Culinary tradition: Italian

: Jade’s Mini Pancakes with Blueberries

: Recipe Courtesy of Giada De Laurentiis

Pancakes:

  • 1 cup buttermilk pancake mix (recommended: Krusteaz Buttermilk)
  • 3/4 cup water
  • 1 1/2 tablespoons unsalted butter, at room temperature

Topping:

  • 1/2 cup heavy whipping cream
  • 2 tablespoons powdered sugar
  • 1 teaspoon pure vanilla extract
  • 1 pint blueberries
  1. Preheat a griddle or large skillet over medium heat.
  2. In a small bowl, whisk together the pancake mix and water until just blended and slightly lumpy. Melt the butter on the griddle. For each pancake, add 1 tablespoon of batter to the griddle. Cook for 1 to 1 1/2 minutes each side until golden brown.
  3. In a clean bowl, using an electric hand held mixer, beat the heavy whipping cream until thick. Add the sugar and vanilla. Continue whipping until the cream forms stiff peaks.
  4. Top the pancakes with whipped cream and fresh blueberries.

Preparation time: 5 minute(s)

Cooking time: 8 minute(s)

Number of servings (yield): 4

 

half-assing it

New Recipe: Bama Baked Beans

Bama Baked Beans

Boston is famous for their Baked Beans and though they are good they hardly stand up to my hug-worthy Bama Baked Beans.  These beans will make a ridiculous side dish for your next BBQ or pool party but they are hearty (and meaty) enough to stand alone as an entree.  They feature crispy bacon lardons, ground beef and strips of bacon as garnish.  You know if bacon is used as a garnish it’s gotta be good.

Recipe: Bama Baked Beans

Bama Baked BeansIngredients

  • 3/4 lb. bacon, diced (lardons)
  • 1 small onion, finely diced
  • 1 lb. ground beef
  • 1 (28 ounce) can baked beans
  • 1 (15 ounce) can baked beans
  • 2 TBL Dijon mustard
  • 6 TBL packed brown sugar
  • 4 – 6 slices bacon
  • 1 tsp BBQ rub or Cajun seasoning or to taste
  • Cinnamon to taste

Instructions

  1. Preheat an oven to 350 degrees (American).
  2. Render bacon lardons in a large skillet over medium-low heat until very crispy adding the onion for the last 3 to 5 minutes of cooking. Remove the bacon mix and reserve.
  3. In the same pan (wiped free of excess grease) cook the ground beef, seasoned to taste with BBQ rub and a dash of cinnamon, until done. Drain most of the liquid and add 2 TBL brown sugar then stir until dissolved. Add the bacon mix and stir to mix. Fold in the baked beans, mustard, 3 TBL brown sugar and another dash of cinnamon.
  4. In a 9 inch square baking dish spread the last TBL of brown sugar. Pour in the bean mixture. Lightly season the top of the bean mix with BBQ rub then top with slices of bacon.
  5. Bake uncovered for 45 minutes in the preheated oven or until the bacon is crisp and the beans are bubbling hot.  Let stand 5 minutes before serving.

Bama Baked BeansVariations

Try substituting maple syrup for some of the brown sugar. Finely diced bell pepper will add a fresh flavor punch and a burst of color.

This recipe is worthy of inclusion on Denny’s new Baconalia menu which features all kinds of bacon-centric grub like Bacon Flapjacks, Bacon Meatloaf or the Maple Bacon Sundae.  In fact this entire post was created as part of the Denny’s/Foodbuzz BACONALIA challenge and is an entry for a chance to win some Denny’s swag.  So there.

Follow Stuart via “the Online”

Sip & Chew with Mike and Stu

Add to Google

addtomyyahoo4

Stuart in 80 Words or Less

Stuart is a celebrity chef, food activist and award-winning food writer. He penned the cookbooks Third Coast Cuisine: Recipes of the Gulf of Mexico, No Sides Needed: 34 Recipes To Simplify Life and Amigeauxs - Mexican/Creole Fusion Cuisine. He hosts two Internet cooking shows "Everyday Gourmet" and "Little Grill Big Flavor." His recipes have been featured in Current, Lagniappe, Southern Tailgater, The Kitchen Hotline and on the Cooking Channel.

Stu’s Latest Kindle Single is Just $2.99

Stuart’s Honors & Awards

2015 1st Place Luck of the Irish Cook-off
2015 4th Place Downtown Cajun Cook-off
2015 2nd Place Fins' Wings & Chili Cook-off
2014 2015 4th Place LA Gumbo Cook-off
2012 Taste Award nominee for best chef (web)
2012 Finalist in the Safeway Next Chef Contest
2011 Taste Award Nominee for Little Grill Big Flavor
2011, 12 Member: Council of Media Tastemakers
2011 Judge: 29th Chef's of the Coast Cook-off
2011 Judge: Dauphin Island Wing Cook-off
2011 Cooking Channel Perfect 3 Recipe Finalist
2011 Judge: Dauphin Island Gumbo Cook-off
2011 Culinary Hall of Fame Member
2010 Tasty Awards Judge
2010 Judge: Bayou La Batre Gumbo Cook-off
2010 Gourmand World Cookbook Award Nominee
2010 Chef2Chef Top 10 Best Food Blogs
2010 Denay's Top 10 Best Food Blogs
2009 2nd Place Bay Area Food Bank Chef Challenge
2008 Tava: Discovery Contest Runner-up

Archives

Subscribe to this blog

Enter your email address:

Delivered by FeedBurner

ISO 9000 Culinary Arts Certification