Monday, March 28, 2016

FRIED SHRIMP & OYSTER PO' BOY SANDWICHES

Po' boy sandwiches are Louisiana's gift to the rest of the country. It consists of crusty French bread, chopped lettuce, thinly sliced red onion, seafood or meat and a spicy Creole sauce. I included two sauces for you to choose for these sandwiches. Chipotle Pepper Sauce is my personal favorite but either sauce is traditional and delicious.



Chipotle Pepper Sauce
¾ cup mayonnaise
1 T Creole seasoning
1 T extra-virgin olive oil
1 t garlic powder

Place ingredients in a blender or small food processor and puree.
Spoon into a small bowl and refrigerate until ready to make sandwiches.

Spicy R
èmoulade Sauce
½ cup mayonnaise
1 T Creole mustard
1 t Worcestershire sauce
1 scallion, minced
1 small clove garlic, minced
1 T small capers
1 T sweet pickle relish
1 t prepared horseradish
Zest of ½ lemon
Juice of ½ lemon
1 t paprika
1 to 2 t Louisiana style hot sauce (Crystal or Louisiana)
Salt and freshly ground black pepper

Mix the above ingredients together in a small bowl.
Refrigerate until ready to make sandwiches.

Po' boys
French Bread 
1 T softened butter
Chipotle Pepper Sauce or Spicy Rèmoulade Sauce
A small chunk of Iceberg lettuce, finely chopped                      
A few slices of red onion
Avocado oil or peanut oil, for frying
Lemon wedges

1 large egg
1 T water
½ cups corn flour                                           
2 T Creole seasoning 
1 t garlic powder          
1 t lemon pepper
1 t sea salt
1 t cayenne pepper
1 cup peanut or grape seed oil
6 medium shrimp, peeled and deveined   
6 shucked oysters

Cut French bread into 2 (8-inch lengths and cut in half, lengthwise.
Spread butter on inside of each bread slice. 
Place on a baking sheet and broil until golden brown, then set aside.

In a bowl, add the egg and water and whisk with a fork.
In another bowl, mix together the corn flour, Creole seasoning, garlic powder, lemon pepper, sea salt, and cayenne.

Dip the shrimp in the egg mixture and then dredge in the corn flour mixture and set aside on a platter.
Do the same with the oysters.

In a cast iron skillet, heat oil until a small amount of flour immediately sizzles when you drop some in. You can also use a candy thermometer and let oil reach 360 degrees F.

Fry the shrimp for about 3 minutes on each side until golden.  
Remove with a slotted spoon to a rack on a baking sheet.

Keep warm in a 225 degree F oven while frying the oysters.
Fry the oysters for about 3 minutes on each side until golden.

Spread the Chipotle Pepper sauce or Spicy R√®moulade Sauce on the bottom and tops of each slice of bread. 
Add the shrimp to one bottom and oysters to the other, add some lettuce, and onion slices, and then add the top bread.

Serve with lemon wedges.  

Serves 2

Sunday, March 27, 2016

EMILENE'S DEVILED EGGS

My sister, Emilene, made the most delicious deviled eggs. The first known printed mention of 'deviled' as a culinary term appeared in the 18th century. A recipe for deviled eggs from Fanny Farmer's 1896 "Boston Cooking-School Cookbook" called for savory spices and mayonnaise as a binder. My family always had deviled eggs at Easter, along with ham, potatoes au gratin, spring peas, and a carrot cake.


6 large eggs
¼ cup mayonnaise
1 t Dijon mustard
½ t honey Dijon mustard
½ t cider vinegar
3 to 4 splashes of hot sauce (preferably Crystal or Louisiana)
Sea salt and finely ground black pepper
Paprika and fresh sprigs of dill, for garnish

Place eggs in a single layer in a saucepan and cover, just over the top, with cold water.
Add ½ teaspoon of baking soda.
Bring just to a boil, then turn off heat and cover with a lid.
Let sit for 15 minutes.

Remove eggs from water with a slotted spoon.
Crack eggs slightly on one end and place in a bowl of ice cold water for 15 minutes.
Roll eggs on a hard surface to crack, then peel off shells.

Gently dry eggs with paper towels and then slice in half, lengthwise.

Remove yolks to a bowl.
Place the egg whites on a plate.
Mash the yolks very well with a potato masher or use a ricer.
Add the mayonnaise, mustards, vinegar, and hot sauce.
Season to taste with salt and pepper.
Fill the egg whites by spoon or with a pastry bag fitted with a large star tip.

Top with a little sprinkle of paprika and a small sprig of dill.

Makes 12 deviled eggs




Friday, March 25, 2016

GREAT GRANDPARENTS


George M Markham, Maranda Stone & family. My grandfather, Charles Robert Markham is the boy in the front row on the left. Lee County, Virginia, c1886.

Friday, March 18, 2016

CHOCOLATE GUINNESS CAKE

This Saint Patrick's Day cake is rich, dark, and oh so chocolaty! The Guinness keeps the cake moist and gives it a tangy, creaminess. Cut the cake into 9 squares and you will not feel so quilty about having this rich and delicious treat. You can also bake the cake in a 10-inch round springform or regular cake pan. Another version of a Blonde in a Black Dress!


1 cup unsalted butter
2 oz semi-sweet chocolate
1 cup Guinness (dark Irish beer)
1 cup unsweetened cocoa powder, sifted
2 large eggs
2 cups granulated sugar
1 T pure vanilla extract
¾ cup buttermilk
¼ t sea salt
2 t baking soda
1 t baking powder

Butter a 10-inch square cake pan and set aside.

Preheat oven to 325 degrees F.

In a medium saucepan, heat the butter and semi-sweet chocolate over medium heat until melted, stirring a couple of times.
Remove from heat and stir in the Guinness and then whisk in the sifted cocoa powder.

In a large bowl beat together the eggs, sugar, vanilla, buttermilk, and salt using an electric mixer.
Slowly pour in the Guinness mixture and continue to beat.

In another bowl, sift together the flour, baking soda, and baking powder.
Slowly pour in the flour mixture and beat until well combined.

Using a rubber spatula, transfer the batter into the prepared cake pan.
Bake in oven for 40 minutes.

Let cool before frosting the cake.

Cream Cheese Frosting
6 T unsalted butter, room temperature
8 oz cream cheese, room temperature
2 ½ cups confectioners’ sugar, sifted
2 t vanilla extract

In a bowl using a hand held mixer, cream the butter and cream cheese until combined.  Add the sifted confectioners’ sugar and beat until smooth.
Add the vanilla and beat another few seconds.

Frost the cake and it can be lightly covered with plastic wrap and refrigerated until ready to cut into 9 slices and serve.





Thursday, March 17, 2016

CORNED BEEF & CABBAGE

Serving corned beef & cabbage on Saint Patrick's Day in an Irish-North American creation. In Ireland, cows were only killed when they were too old to work or too old to produce milk. The immigrants transformed the religious day to an Irish celebratory feast. Serve this with horseradish mustard, dark bread, Guinness stout, and Chocolate Guinness Cake.



Brine
1 (3 lb) brisket of beef, flat cut                                  
½ cup kosher salt                                                       
1 T black peppercorns, cracked                                 
1 T whole coriander seeds                                                                 
1 T whole mustard seeds, cracked
1 T whole allspice, cracked
2 sprigs fresh thyme
½ cup brown sugar

Combine all of the brine mixture in a large bowl or large container fitted with a top. 
Add the brisket and rub the mixture into the meat. 
Pour cold water over until meat is covered. 
Weight the brisket down with a small plate so that it is completely submerged. 
Cover with plastic wrap and refrigerate 2 to 6 days. 
The longer the brining, the more pickled the meat.                    

Cooking Spices
2 T brown sugar                                                         
2 t prepared horseradish                                
Pinch of dill weed
1 t dry mustard

Rinse the brisket with cold water and pat dry. 
Place in a large Dutch oven and cover water by ½-inch. 
Bring to a boil and skim off any scum that forms on top.
Add the cooking spices, cover with a lid and place in a 300 degree F oven and bake for 2 hours. 

Vegetables
1 small head of cabbage, cut into wedges                   
2 onions, cut into chunks                                          
2 parsnips, cut into chunks                           
2 small rutabagas, cut into chunks
4 medium potatoes, cut into chunks
6 carrots, cut in half, lengthwise

Add the vegetables and place in oven for another hour. 
Transfer meat to large platter and let cool 10 minutes before slicing across the grain. 
Arrange vegetables around meat and spoon some broth over all.

Serves 4