with smoked sausageYour best southern recipes (USA)?
It’s the food I grew up with- grits, fried green tomatos, sweet tea, biscuits and gravy, and all that.
Maybe you could share you’re favorite, it doesn’t matter if it’s deep south home cooking or cajun/creole.
I’m going to make a huge meal of southern food and want a lot of variety. 
thanks
SOUTHERN BEEF & BEANS CASSEROLE
1 lb ground beef
1 28 oz can Bush’s Baked Beans
1/2 cup chopped green peppers
1/2 cup chopped onion
1 6 oz tomato paste
1 8 1/2 oz package Jiffy Corn Muffin Mix
1/2 cup package shredded Cheddar cheese
1. In a skillet, sauté ground beef, onion and green peppers until meat is browned. Drain excess grease.
2. Combine meat mixture, Bush’s Baked Beans and tomato paste. Spoon into a lightly greased 8 inch square baking dish.
3. Prepare muffin mix according to package directions. Spead evenly over bean mixture.
4. Bake at 350°F for 30 minutes, sprinkle with cheese and continue baking 5 minutes more, or until cheese melts.
SOUTHERN CORN CHOWDER
1/4 lb lean salt pork or pancetta
1 onion, chopped
1 clove garlic, minced
2 tablespoons chopped green bell pepper
2 potatoes, cubed
3/4 cup diced celery, strings removed
1 1/2 cups boiling water or stock
1 cup undiluted evaporated milk
1 medium can whole kernel corn (or 1 1/2 cups frozen)
1/2 teaspoon salt (or 1 chicken bouillon cube)
1 tablespoon butter (room temperature)
2 teaspoons flour
Cut salt pork or pancetta into 1/4 inch dice and brown in bottom of a saucepan. Add onion, garlic and pepper; sauté 5 minutes.
Add potatoes, celery and boiling water or stock. Add salt or bouillon cube. Cover and simmer over low heat until potatoes are tender. Add corn and evaporated milk (Fresh milk or Cream may be substituted for evaporated milk). Blend together butter and flour evenly and gradually add to chowder.
Cook, uncovered over low heat for 20 minutes, stirring occasionally until soup is thickened. Be careful not to scorch bottom (it’s best to use a heavy bottomed pan and watch heat carefully).
Season to taste with salt and pepper and serve with milk crackers.
Note: Creamed corn may be substituted.
Variations:
Add 1 package frozen chopped broccoli for cream of broccoli soup.
Add 1 can chopped clams or 1 cup chopped fresh clams for a quick New England clam chowder.
Does anyone have a recipe for cajun chicken?
Well actually i just need to know how to make cajun spice at home.
CAJUN SPICE
1/4 cup salt
1/4 cup cayenne
1/4 cup paprika
1/4 cup garlic granules
1/4 cup ground black pepper
2 tablespoons onion granules
2 tablespoons oregano, dry
2 tablespoons thyme, dry
Seafood pasta with white sauce – what to flavor the sauce with?
I am planning to make a scallop pasta with a low-fat white sauce and some sauteed green and red bell peppers mixed in. White sauce by itself doesn’t have much flavor and none of the ingredients in the dish are strongly flavored. So what can I use to season the white sauce with to give it a little more flavor. I am trying to keep the calories low so that lets Parmesan or other cheeses out, but I am more than happy to use spices or herbs. I was thinking of adding Old Bay to the sauce or some Cajun seasoning – what do you think?
2 tablespoons olive oil
1/2 cup chopped fresh parsley (preferably Italian)
8 garlic cloves, chopped
4 6 1/2-ounce cans chopped clams, drained, juices reserved
1/2 cup whipping cream
1/4 cup dry white wine
1 tablespoon white wine Worcestershire sauce
1/2 teaspoon garlic salt
1/4 teaspoon ground white pepper
1/4 teaspoon cayenne pepper
Heat olive oil in large Dutch oven over medium-high heat. Add chopped parsley and chopped garlic and sauté until garlic just begins to color, about 45 seconds. Add reserved clam juices, whipping cream, dry white wine, Worcestershire sauce, garlic salt, white pepper and cayenne pepper. Simmer until mixture is reduced to thin sauce consistency, about 10 minutes. Add chopped clams and freshly cooked linguine to pot and toss until sauce coats pasta thickly, about 5 minutes. Season to taste with salt and pepper.
Which Pasta Dish Should I Make?
I’m not sure which Pasta dish I should make for my family, so here you go.
Creamy Ham Fettuccine:
http://allrecipes.com/Recipe/Creamy-Ham-Fettuccine/Detail.aspx
Cajun Seafood Pasta:
http://allrecipes.com/Recipe/Cajun-Seafood-Pasta/Detail.aspx
Broccoli Shrimp Toss:
http://allrecipes.com/Recipe/Broccoli-Shrimp-Pasta-Toss/Detail.aspx
Pasta Ham Hot Dish:
http://allrecipes.com/Recipe/Pasta-Ham-Hot-Dish/Detail.aspx
Please help, I’m really stumped!
Oh and please look in the link, cause’ there’s a link with a picture.
Hi there,
don’t just go by the name! Look at the ratings of the recipes too (that’s if you are gonna use the actual recipe in that site) and if you are gonna use the actual recipe, then go with Cajun Seafood Pasta. It has a good rating.
And just in case, this is a VERY delicious recipe;
Fettuccini Carbonara
5 teaspoons olive oil
4 shallots, diced
1 large onion, cut into thin strips
1 pound bacon, cut into strips
1 clove garlic, chopped
1 (16 ounce) package fettuccini pasta
3 egg yolks
1 cup heavy cream
3/4 cup shredded Parmesan cheese
salt and pepper to taste
Heat olive oil in a large heavy saucepan over medium heat. Saute shallots until softened. Stir in onion and bacon, and cook until bacon is evenly browned. Stir in garlic when bacon is about half done. Remove from heat.
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente. Drain pasta, then return it to the pot.
In a medium bowl, whisk together egg yolks, cream, and shredded Parmesan. Pour the bacon mixture over the pasta, then stir in the cream mixture. Season with salt and pepper.
Serves 6.
—
i need to know a cajun sauce for fish thick and creamy any recipes please i am auststralian so product is li
Cajun sauces are heavily influenced by French cooking… Cajun are of French ancestry – buerre blanc and or bernaise is quite common.
If you want to kick the sauce "up a notch" add a couple pinches of ground cayenne peppers to the sauce.
Here’s a typical sauce that’s served in New Orleans… Also, remolades are popular as a "dipping" sauce for deep fried coated seafood.
MEUNIERE SAUCE
1 stick (8 tablespoons) unsalted butter
2 cups fish stock
juice of 1/2 lemon
1 teaspoon Worcestershire sauce
Dash of Tabasco
1 tablespoon heavy whipping cream
In a saucepan, melt the butter and cook until beginning to brown. Add the stock, lemon juice, Worcestershire sauce and Tabasco. Add the cream and cook to reduce for 1-2 minutes. Remove from heat and serve immediately.
CHEF JOHN FOLSE’S SHRIMP REMOULADE
1 1/2 cups heavy-duty mayonnaise
1/2 cup Creole mustard
1 tbsp Worcestershire sauce
1 tsp hot pepper sauce (Chef Folse likes Louisiana Gold, but Tabasco will do)
1/2 cup finely diced green onions
1/4 cup finely diced celery
2 tbsp minced garlic
1/4 cup finely chopped parsley
1/2 tbsp lemon juice
salt and cracked black pepper to taste
3 dozen 21-25 count boiled shrimp, peeled and deveined
In a mixing bowl, combine all of the above ingredients, whisking well to incorporate the seasonings. Once blended, cover and place in the refrigerator, preferably overnight. A minimum of four hours will be required for flavor to be developed. When ready, remove from refrigerator and adjust seasonings to taste.
Note: Creole Mustard is a whole grain mustard… If you can’t find Creole Mustard, you can use a whole grain dijon mustard.
What style of cuisine do you prefer?
I am interested in learning about which styles of cooking the general public prefers. Italian pastas or Greek ourzi? Do you prefer Japanese, Chinese, Vietnamese, or is it a Thai? Does your palate crave Hungarian goulash or Ethiopian rice? Do you know the difference between Creole and Cajun?
I personally prefer the cuisine of my hometown, New Orleans. I love Creole food and will go out of my way to get the right ingredients to make it. Give me spice and the Holy Creole Trinity: green peppers, onions, and celery! I can make a roux, I can eat hot sauce and garlic on ice cream if I have to, and I cannot live without Creole tomatoes and red beans.
What about you?
Hello Vatican Lokey !
My mother’s family comes from South Carolina; nothing beats southern food; smothered pork chops, dirty rice, biscuits, gravy, peach cobbler, creamed potatoes, gravy, chicken fried steak, blueberry cobbler, gravy, fried chicken, apple pie, potatoe salad, and more gravy..
I also love Thai food, Chinese, Indian, Congolese, Mexican, Greek, Dominican, Italian; need I go on ?
If you put your heart in it when you prepare your food, it officially becomes "soul food" ; it doesn’t matter what you look like, or where you come from…
Now let’s talk New Orleans, I can’t wait until I try craw fish etouffee, the famous red beans and rice, creole gumbo, and a po’ boy sandwhich, to name a few.. Lawdy !!!
Good Lord !! I am hungry !
I will try anything, I love all foods; I can’t wait until I go to New Orleans! I’m going to the best restaurants, and every little fast food eatery, and I’m going to take millions of pics !!
I do not discriminate against food; although, I have just started to eat lima beans; who knew they could be so tasty ?
Love, light, and peace
tishy
Cajun seasoning recipe?
I need a recipe for cajun seasoning. I’d rather make it than buy it–got a lot of spices in the kitchen.
Hi !!!
Here you go…
Cajun Seasoning
A sprinkling of this savory seasoning is sure to lend a Louisiana accent to everything from pasta to meat.
INGREDIENTS
1 tablespoon onion powder
1 tablespoon white pepper
1 tablespoon garlic powder
1 tablespoon ground mustard
1 tablespoon paprika
1-1/2 teaspoons celery seed
1-1/2 teaspoons dried thyme
SERVINGS 16
PREP 5 min.
TOTAL 5 min.
DIRECTIONS
In a small bowl, combine all ingredients. Store in an airtight container in a cool dry place for 4 to 6 months. Yield: 1/3 cup.
———AND THIS IS MORE LIKE WHAT WE USE HERE ON THE BORDER OF TEXAS & LOUISIANNA…IT’S GOT MORE ‘KICK’ TO IT!
Cajun Seasoning
2 tbsp Paprika
1 tsp Cayenne
2 tsp Black Pepper
12 tsp White Pepper
12 tsp Crushed Red Pepper
14 tsp Onion Powder
14 tsp Garlic Powder
1 tsp Chives
1 tsp Basil
1 tsp Oregano
2 tsp Salt
14 tsp Sugar
Put all ingredients into spice grinder & process into fine powder.
————EMERIL HAS MADE HIS OWN VERSION QUITE POPULAR…
Emeril’s Essence Recipe
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme
Combine all ingredients thoroughly.
————BONUS ….SEASONING RECIPES…
http://rds.yahoo.com/_ylt=A0oGkw5hKZpGnSYAXUJXNyoA;_ylu=X3oDMTFidmN1c25rBHNlYwNzcgRwb3MDMTAEY29sbwNzazEEdnRpZANQUjAwNV8xMDcEbANXUzE-/SIG=124fnmbt2/EXP=1184594657/**http%3a//www.recipegoldmine.com/season/season.html
****************************
Cooking with eSkilliam: Red Beans and Rice
Game Night Cooking for beginners! NOTE if you are young please get permission from you parents to cook, and do it under their supervision. Also I am not responsible for any burns or other injuries you may incur while attempting to prepare food…
Shoutout to Comatose87!
http://www.youtube.com/Comatose87
Recipe
1 can Light Red Kidney Beans
1 can Dark Red Kidney Beans
1 can Diced Tomatoes
1 Onion
1 Green Pepper
1-2 Cloves Garlic
Butter
Keilbasa Sausage
Creole Seasoning
Chop onion, green pepper, and garlic and start to saute in butter. Slice Keilbasa, and broil on high until browned then flip and broil other sided until browned. When vegetables start to brown the bottom of the pan, add the can of diced tomatoes and scrape the brown off the bottom of the pan. when keilbasa is browned add to pan. Drain both cans of beans and add beans to the pan. Add creole seasoning to taste. Cook for 30-45 minutes or until beans are soft. Make rice, and serve Red Bean mixture over rice when done. Add hot sauce and/or creole seasoning to finish off this
dish… Enjoy!
Duration : 0:10:54
Do you have a really good recipe for cooking salmon?
I usually do the same mix of ingredients: margarine, cajun seasoning (Tony Cacherie’s), fresh lemon juice or bottled lemon juice, dried parsley flakes, garlic power and a few drops of green Tabasco. I melt all that in the microwave and pour the mixture on top of the fish. It gives the fish a tangy, spicy and seasoned flavor. It’s probably not the healthiest recipe though, so I am looking for different ideas.
I cook my salmon two different ways. With one, I put a layer of mayonnaise seasoned with black pepper, dill and onion powder over the top of the salmon, wrap it in foil and bake it until just done. The salmon is very moist that way. I’ve had it in a restaurant fixed that way but I believe they mixed mayonnaise and either sour cream or cream cheese. By the texture, I want to say cream cheese.
And, when we went to Juneau, Alaska, a restaurant that cooked their salmon over alder use a 3-2-1 method. 3 parts brown sugar, 2 parts lemon juice and 1 part butter. Melt the butter, mix everything together and coat the fish. I again seal it in foil and bake it.
Some ladies in my group like the 3-2-1 method and others like the mayonnaise version. The restaurant that uses the mayonnaise method is Anthony’s Home Port in Olympia, WA