Football and Tailgating

Fall is in the air and that means football takes over our newspapers, TV, stadiums, and schools. I remember growing up as a kid, my dad and mom were football crazy and still are. My dad, Bob played for U of Nebraska; center for offense and tackle for defence. He planned on being a football coach. Fresh out of university, he was asked to try out for the Green Bay Packers, but his football career with them was cut short by the military (Army) who drafted him instead. Needless to say, at our house we watched college football, professional football and almost nothing else during football season. As an adult I can't stand watching football on TV, but I do enjoy high school and college football only if I'm at an outdoor stadium.

Growing up in WA state my very favorite football stadium is University of Washington, Huskey stadium and instead of tailgating, I like the boatgating they have. Only once have I boatgated and it was fantastic. Chardonnay and fresh grilled salmon vs. burgers and beer. They have about 250 boat spots on the docks outside the east entrance to the stadium. Simply beautiful is all I can say, floating on Lake Washington and boat hopping. Too bad all stadiums don't have this luxury.


One of the most important aspects of tailgating is the food. Most people tend to barbecue, with traditional fare of burgers, hot dogs, sandwiches, potato salad, ribs and desserts. Of course, beer, wine and margaritas are beverages of choice, but I'll take ice tea any day.  Pack well, because you can't run back and get anything once you've parked, although friendly tailgating neighbors might be able to help you out if you forgot something. Bring bottle openers, paper towels, baby wipes, disposable plates and cups, tables, folding chairs, serving utensils and lots of ice of of course and don't forget the grill! Some tailgaters are very impromptu using the back of their trucks, hence the word tailgating. Lots of people use decorations too, such as team colors, balloons, flags just to name a few. Don't forget to bring trash bags as we don't want trash all over the parking lot.



Remember to check rules and regulations if you plan on bring alcohol. Be sure to have designated drivers if you plan on drinking. You don't want any unfortunate accidents to spoil the fun. Also, no one likes an unruly drunk, so be respectful of your surroundings.


Football as we know it in the United States is a competitive team sport. The objective is to score points by advancing the football into the opposing team's end zone. In the U.S. the major forms of football are; high school football, college football and professional football, which are basically similar, but feature slightly different rules.  American football resulted from several major divergences from rugby football. Walter Camp considered the "Father of American Football" instituted the rule changes, such as the introduction of the line of scrimmage and of down-and-distance rules. Collegiate football grew as it became the dominate version of the sport in the first half of the twentieth century and bowl games offered fierce rivalries in college football.  Origins of professional football can be traced back to 1892 with William "Pudge" Heffelfinger's $500 contract to play in a game for the Allegheny Athletic Association against the Pittsburgh Athletic club. Now football players contacts are in the millions which in my opinion is absurd.


Each team has 11 players on the field at a time. Usually there are many players off the field too. There are at least 46 active players on an NFL team. During breaks, teams may substitute any or all of their players between plays. Players have specialized roles and are divided into three separate units; offense, defense and special teams.


The game begins with a coin toss to determine what team will kick off and start the game. Traditionally football is an autumn sport. It usually begins late Auguste and runs through December, into January. The football spectacular to end it all is the Super Bowl which is usually played the first week of February. The NFL draft is usually held in April in which eligible college football players are selected by NFL teams. High school football is usually played on Friday night and college on Saturday and professional on Sunday.


When I was in high school my hometown of Anacortes, WA always drew huge crowds to watch our Anacortes Seahawks - with colors of purple and white. It was always nice and chilly outside, sometimes raining and the band would play, cheerleaders shouting and the crowd roaring when our team came out on the field. Excitement would fill the air and the game was on.


Hope you enjoy the recipes below and have a fun-filled tailgating or boat gating party


Blackberry Margaritas - makes 2 (12 oz.) servings


1 cups fresh or frozen blackberries (thaw if frozen)
1/4 cup tequila
2 Tbl. orange liqueur
1/4 cup fresh lime juice
2 cups crushed ice
orange or lime juice (for rim of glass)

Blend berries and juice in blender for about 15 seconds. Add remaining ingredients and blend until ice is almost smooth. Moisten rim of 2 (12 oz.) glasses with orange or lime juice and dip in salt or sugar. Pour blended mixture into prepared glasses and serve. For non-alcoholic version omit tequila and add 1/2 cup orange juice to replace. Remember, drink responsibility.


Smoked Trout or Salmon Spread


12 oz. smoked trout or salmon
1 (8 oz) package cream cheese, softened
3 scallions, sliced
1/4 cup Italian parsley, chopped
5 tsp. prepared horseradish
1 Tbl. fresh dill, chopped
1 tsp. fresh lemon juice
2 tsp. lemon zest
salt and freshly ground black pepper
toasted baguette slices, crackers, sliced fruit, etc.

Remove and discard skin and bones from salmon or trout. Pulse cream cheese and next 8 ingredients into food processor until combined, scraping down sides. Gently stir in flaked salmon or trout. Place in serving dish and surround with baguettes or crackers.


Sweet and Sour Meatballs


2 1/2 lbs. ground beef, ground turkey or ground pork (or use a mixture)
1 cup freshly grated Parmesan cheese
1 onion, finely minced
2 eggs
1 cup Italian breadcrumbs
1/2 cup Italian parsley, minced
1 Tbl. Worcestershire sauce
4 garlic cloves, minced
salt and freshly ground black pepper
Sauce
3 cups ketchup
1 1/2 cups white vinegar
3/4 cup Worcestershire sauce
6 Tbl. brown sugar
6 tsp. dry mustard


Preheat oven to 375 degrees. In a large bowl, combine beef, onion, 2 tsp. Worcestershire sauce, salt, pepper, eggs, parsley, breadcrumbs, and garlic. Shape into 1-inch balls. Place on a baking sheet and bake until done and nicely browned. In a large deep sided pan, add ketchup, vinegar, 3/4 cup Worcestershire sauce, brown sugar and mustard, whisk well and bring to a boil, taste and adjust seasonings. Add meatballs and gently mix. Place in Tupperware type container and place in ice chest. When ready to serve at tailgating party, place back into large saucepan and heat over grill until heated through. Place in large serving bowl and use toothpicks to serve.


Cheesy Beer Spread


4 cups Jack cheese, shredded
4 cups Sharp cheddar cheese, shredded
3 garlic cloves, minced
3 Tbl. Worcestershire sauce
1 tsp. seasoned salt
1 tsp. dry mustard
1 tsp. Tabasco
1 (12 oz) can beer, room temp


In mixing bowl, combine cheeses with garlic; set aside to soften. Add Worcestershire sauce, seasoned salt, mustard, Tabasco and enough beer to make a spreadable mixture. Place in serving dish; cover and refrigerate 24 hours. Serve with crackers, chips or vegetables.


Mexican 7-Layer Dip


1 (16 oz) can vegetarian refried beans
1 (15.5 oz) can black beans, drained and rinsed
1 (1.25 oz) package Taco seasoning mix (or create your own version)
1/2 lb. ground beef or turkey
1/2 cup sour cream
1 cup chunky salsa
1 (4 oz) can diced green chilies
1 Jalapeno, diced (remove seeds if desired)
2 cups sharp cheddar cheese, grated
4 scallions, sliced thinly
1 cup iceberg lettuce, shredded
3 ruby red tomatoes, seeded and chopped
Tortilla chips

Preheat oven to 375 degrees. In a skillet, add ground meat, season with salt, pepper and 1 Tbl. taco seasoning mix, brown meat and drain if any liquid has accumulated. In a bowl, gently mix refried beans, black beans, and taco seasoning mix. Spread bean mixture into 8-inch baking dish. Add ground cooked meat. Spread sour cream over meat. Top with salsa, chilies, jalapenos and cheese. Cover and bake for 20 minutes, uncover and bake additional 10 minutes. Sprinkle iceberg lettuce and chopped tomatoes over top when cooked and garnish with sliced scallions. Serve with tortilla chips and extra salsa.


Spicy Seattle Crab Dip


1 lb. lump crab
2 garlic cloves, minced
2 jalapenos, minced (remove seeds)
1/4 lb. Monterey Pepper Jack Cheese
1 tsp. Worcestershire sauce
1 tsp. Tabasco
salt and freshly ground black pepper
1/2 cup mayonnaise
1 can artichoke hearts, drained and chopped
1/4 cup fresh Parmesan cheese, grated


Preheat oven to 350 degrees. If you are using a grill, place in a disposable foil baking pan. In a bowl, combine all ingredients, except Parmesan and mix gently. Spoon into baking pan and sprinkle with Parmesan cheese. Bake about 25 minutes until hot and bubbly. If using foil pan on grill, cover and heat on indirect heat until hot and bubbly. Serve with crackers, baguette slices or chips.


South-of-the-Border Savory Cheesecake


3 Tbl. yellow cornmeal
1 Tbl. chili powder
3 (8 oz) packages cream cheese, softened
2 eggs
2 tsp. garlic powder
2 tsp. ground cumin
2 (4 oz) cans diced green chilies
1 bunch scallions, sliced and divided
2 cups chunky salsa, divided and drained
2 cups sharp cheddar cheese, divided
Tabasco, to taste


Preheat oven to 325 degrees. Grease bottom and sides of 9-inch springform pan. Combine cornmeal and chili powder, mix and sprinkle over bottom and sides of pan.  In a mixing bowl, beat cream cheese, until light and fluffy, add eggs one at a time, scraping down sides of bowl, add in garlic powder, and cumin and mix until smooth. Stir in chilies and half of scallions. Pour half of batter into pan. Spoon 1 cup of salsa over top of batter and sprinkle with 1 1/2 cups of cheese over salsa. Spread remaining batter over top of cheese. Bake about 1 hour or until edges are set but center still moves slightly. Remove to cooling rack and cool completely. Remove springform and spread with remaining salsa and top with remaining cheese, sprinkle with remaining scallions. Serve with tortilla chips or crackers.


Seafood Spread


1 1/2 cups small shrimp, cooked
1 1/2 cups lump crab meat
2 (8 oz) packages cream cheese, softened
1/2 small red onion, finely minced
1/4 tsp. cayenne
1/2 tsp. Old Bay seasoning
1 (8 oz) jar cocktail sauce
2 tsp. fresh lemon juice
1/4 cup Italian parsley, chopped
salt and freshly ground black pepper
2 scallions, finely chopped


In a bowl of electric mixer, add cream cheese, lemon juice, red onion, cayenne, cocktail sauce, salt and pepper, mix until combined. Gently hand mix in seafood and parsley. Place in attractive serving bowl, sprinkle on scallions and surround with crackers.


The Ultimate In Tailgating - Grilled Wings


3 lbs. natural chicken wings
Wing Rub - see below
1 bottle of Buffalo Sauce or Tabasco sauce
Chunky blue cheese dressing (good quality store bought or home made)
celery sticks
Rub
6 Tbl. paprika
2 Tbl. freshly ground black pepper
2 Tbl. sea salt
2 Tbl. sugar
1 Tbl. chili powder
1 1/2 Tbl. garlic powder
3 tsp. grill seasoning
1 1/2 Tbl. onion powder
1 tsp. cayenne
1 tsp. cumin


Combine all rub ingredients in bowl and mix, rub the spice mix onto the wings. Oil your grill and place wings on grill and cook for about 30 minutes, turning half way through. Place grilled wings in plastic container and pour over hot sauce, cover and shake to coat each wing. Place wings on platter and add blue cheese dressing in small bowl, surround with celery sticks. Next, start you second batch because the first 3 lbs. will be gone in no time!


Pork Tenderloin Sandwiches


2 lbs. pork tenderloin
2 tsp. garlic powder
1 tsp. paprika
salt and freshly ground black pepper
1 tsp. dry mustard
olive oil
Barbecue sauce (make your own or purchase from grocery store)
Hamburger buns
Sliced red onions - grill if desired
Lettuce
Ruby Red Tomatoes, sliced
Red Onions, thinly sliced
Mayonnaise
Havarti cheese slices, if desired


In a bowl, add garlic powder, salt, pepper, mustard & paprika. Rub a little oil on tenderloin and then rub mixture on. Place on hot grill and cover with grill lid over medium high heat for about 15 minutes on each side, brush with barbecue sauce until cooked through. Remove from grill and let rest for about 10 minutes. In a bowl, mix mayonnaise and some barbecue sauce, mix well. Slice tenderloin into pieces, top buns with mayo sauce, add meat slices, and condiments.


Philly Tailgating Cheesesteak


2 lbs. boneless beef top sirloin
salt and freshly ground black pepper
2 garlic cloves, cut in half
2 green bell peppers, seeded sliced in half
2 onions, cut in half
8 torpedo rolls, split
16 slices Provolone cheese
Olive oil
Butter, softened


Rub garlic cloves over steak and season both sides with salt and pepper. Spray your grill and heat to medium.  Lightly rub olive oil on green peppers and onions, place on grill, cook until tender; set onion on cutting board. Place peppers in plastic bag and let stand until skin loosens and you can peel pepper. Cut both onion and pepper into thin strips.  Grill steak to desired doneness, turning once. Remove from grill to cutting board and keep warm. Brush rolls with butter and place on grill to get toasty. Slice steak into thin pieces and place on rolls with green pepper, onion and provolone cheese. You can then wrap in foil and place on grill (indirect heat) to melt cheese.


Black Bean Chili - Everyone loves chili at the game


1 1/2 -2 lbs. boneless pork, cut into 1/2 inch cubes
3 (15 1/2 oz) cans black beans, drained and rinsed
1 onion, chopped
3 cloves garlic, minced
3 tsp. chili powder
2 tsp. cumin
Tabasco, to taste
2 cups thick salsa
2 cups chicken stock
2 cups red bell pepper, chopped


Place all ingredients into a slow cooker and cover. Cook on low for 7 to 8 hours. Taste and adjust seasonings. To serve at game, place in plastic container with cover. Pour into saucepan and place on grill and reheat. Toppings; chopped cilantro, sour cream, chopped onion, shredded cheese, fresh salsa.

Bratwurst and Sauerkraut


2 lbs. bratwurst sausages
2 onions, thinly sliced
1 cup butter
6 (12 oz) cans beer
2 tsp. caraway seeds
2 tsp. black pepper
10 hoggie rolls
Grainy mustard
Sauerkraut


Prick brats with fork to prevent exploding. Place in large stock pot on grill with onions, butter, and beer. Place over medium heat and simmer for 20 minutes. Place sauerkraut in saucepan with caraway seeds and heat though. Remove brats from liquid and place on hot grill, cook for about 15 minutes to brown. Serve on warm rolls with caramelized onions, sauerkraut and slathered with mustard.


Classic Grilled All-American Burgers


2 lbs. ground beef
1 Tbl. Worcestershire sauce
salt and freshly ground black pepper
Seasoning such as; garlic powder, onion powder, dried basil - optional
Optional additions to patties; barbecue sauce, green chilies, caramelized onions, chopped onions, sauteed mushrooms, sun-dried tomatoes
Condiments; cheese slices, blue cheese, crisp cooked bacon slices, mustard, mayonnaise, ketchup, relish, pickles, lettuce, red onion slices, tomato slices, etc.
Hamburger buns, (good quality)
Butter, soft


In a bowl, mix beef, Worcestershire and seasonings. Shape into patties. Heat your grill and brush vegetable oil on grill racks. Place burgers on rack and cook to your desired doneness. If adding sauce, onions, cheese or bacon, place on burgers just before they are done. Brush buns with butter and place on grill to warm, if desired. Serve with condiments.


Tropical Chicken Kabobs with Chutney


2 large onions, cut into 8 wedges
2 red bell peppers, seeded and cut into 1-2 inch pieces
2 green bell peppers, seeded and cut into 1-2 inch pieces
1 fresh pineapple, skin removed and cut into 1-2 inch chunks
salt and freshly ground black pepper
2 lbs. boneless, skinless chicken breasts cut into 1-2 inch cubes
wooden skewers
Chutney
2 cups crisp Fuji apples, peeled and chopped medium
2 cups Fresh papaya, peeled, seeded and chopped medium
1 cup golden raisins
1 small red onion, chopped small dice
1 cup red bell pepper, chopped small dice
1 small jalapeno, seeded and minced
4 tsp. fresh lemon juice
2 tsp. lemon zest
4 Tbl. rice vinegar
3 Tbl. water
salt, to taste


In medium saucepan, combine, apple, papaya, brown sugar, raisins, onions, peppers, water, vinegar, lemon juice, zest and salt. Bring to boil and reduce to simmer uncovered and stirring occasionally for about 15 minutes or until fruit is tender and chutney is reduced a bit.  Kabobs - first, place skewers in water and let soak 30 minutes. Next, season chicken with salt and pepper. Remove skewers and start threading on chicken, fruit and vegetables, lightly brush each with a little vegetable oil. Grill kabobs on grill over medium heat, turning until chicken is cooked through. Place kabobs on serving platter and serve with chutney.

Tucson Bean Salad


3 (19 oz.) cans cannellini beans, drained and rinsed
1 small red onion, diced
2 ruby red tomatoes, seeded and diced
1 Tbl. fresh rosemary, minced
2 garlic cloves, minced
1/4 cup sun-dried tomatoes, minced
1 (14 oz) can artichoke hearts, drained and rinsed, chopped
3/4 cup Italian parsley, chopped
salt and freshly ground black pepper
2 Tbl. fresh lemon juice
zest from one lemon
Dressing
1/3 cup extra virgin olive oil
3 to 4 Tbl. white wine vinegar
salt and freshly ground black pepper
1 garlic clove, minced
1 Tbl. shallot, finely minced
1 tsp. Dijon
2 tsp. Italian seasonings
1/2 tsp. sugar


Place all ingredients in jar with lid and shake well, until well combined, taste and adjust seasonings. Place all salad ingredients into large bowl and pour over dressing and mix well. Refrigerate.


Black Bean and Rice Salad

4 cups cooked long grain white rice
1/4 cup fresh lime juice
1/2 cup canola oil
zest of 1 lime
2 tsp. chili powder
2 tsp. cumin
1 (15 oz.) can black beans, drained and rinsed
2 (4 oz.) cans diced green chilies
1 small red bell pepper, diced
2 ears fresh corn, slice off corn
3 scallions, thinly sliced including green part
1/2 cup fresh cilantro, minced
salt and freshly ground black pepper
Tabasco, to taste


In a shaker container add lime juice, chili powder, cumin, zest and oil, shake until blended, taste and adjust per your taste. Place rice in a large bowl, add dressing and mix well, add remaining ingredients and gently stir. Season with salt, pepper and Tabasco to taste.


Sinful Brownies - This is a recipe from my mom's file

3/4 cup all purpose flour
3/4 cup baking cocoa (good quality)
1/4 tsp. salt
1 stick butter
1/2 cup sugar
1/2 cup brown sugar, packed
3 eggs
2 tsp. pure vanilla extract
1 cup pecans, lightly toasted and chopped
1 cup white chocolate chips
1 cup semi sweet chocolate chips
1/2 cup caramel topping


Preheat oven to 350 degrees. Grease 8-inch square pan and line with parchment paper, lightly greasing again.  In bowl, combine cocoa, flour and salt. In bowl of electric mixer, beat butter, sugar and brown sugar until light and creamy. Add 2 eggs one at a time, beating well after each addition. Add vanilla extract and mix well. Gradually beat in flour mixture. Reserve 3/4 of batter. Spread remaining batter into pan. Sprinkle pecans and white chocolate chips over batter, drizzle caramel topping over that. Beat remaining eggs and reserved batter until light in color. Stir in semi- sweet chips and spread evenly over caramel topping. Bake this delicious goodness for 30 to 35 minutes or until center is set. Cool on wire racks before cutting into squares. These are so good you will need to make more than one pan.



Game Day Grilled Bananas


2/3 cup molasses
1/4 cup dark rum
2 Tbl. light brown sugar, packed
2 tsp. fresh lime juice
6 firm bananas, peeled


In a bowl, mix molasses, rum, brown sugar and lime juice. Arrange bananas in single layer in shallow aluminum pan just large enough to hold them in single layer. Drizzle half of the molasses mixture over bananas.  Set the pan of bananas on grill rack, cover and grill, basting for 10 minutes. Add remaining molasses mixture and continue to grill, basting until the molasses mixture has thickened and bananas are glazed and tender about 15 minutes.


Football Crunch Oat Cookies


3/4 cup plus 2 Tbl. all purpose flour
1/2 tsp. baking soda
1/4 tsp. salt
1 stick butter, softened
1/3 cup sugar
1/3 cup brown sugar, packed
1 tsp. pure vanilla extract
1 egg
1 cup old fashioned oats
2 full size Nestle Crunch candy bars, coarsely chopped
1/4 cup flaked coconut


Preheat oven to 375 degrees. Combine flour, baking soda and salt in bowl. In bowl of electric mixer, beat butter, sugar, brown sugar and vanilla until creamy. Beat in egg; gradually beat in flour mixture. Stir in oats, chopped candy bars and coconut. Drop by tablespoonfuls onto ungreased baking sheets. Bake for about 10 minutes. Remove to baking sheets for 2 minutes and remove to wire racks. Cool completely.


Apple Dip - my sister, Sandy makes this all the time


1 (14 oz.) can Eagle Brand Sweetened Condensed Milk
1 cup butterscotch chips
1/4 tsp. salt
2 tsp. white vinegar
1/2 tsp. cinnamon
6 -8 crisp apples, sliced into wedges

In a heavy saucepan, combine condensed milk, butterscotch chips and salt. Cook over low heat stirring until chips are melted. Remove from heat; stir in vinegar and cinnamon. Place in a bowl, place on platter and surround with apple slices. This also makes a great topping for ice cream too.


Bon Appetit

"Jesus, Master, have mercy on us."

Luke 17:13

Mostly Low Country Cuisine

My mind is thinking towards fall and winter, light sweaters, cool weather, gatherings and holiday parties. I can't wait until this horrid summer heat is completely gone. Cooking is always a joy during the upcoming fall and winter seasons. When Jerry and I lived on the Farm we were always entertaining, having guests over for fabulous meals where I would go all out. The table was either bedecked out in fine china and glassware or the opposite end; casual dining. Our daughter was in high school with lots of friends and volleyball team members who loved to dine at our house. Most of the girls had never eaten some of the types of food I served. They called us the "gourmet house." All of my chef friends and I would have dinner parties and see who could out cook each other, of course all in good rivalry and friendship. We had a couple of friends who were vegans/raw food (no cooked food) and that was probably my biggest challenge, but then again, a challenge is always something I love.


Here is a great recipe from years ago in culinary school. Pastry Chef Debbie had a nice repertoire of desserts and pastries. These are very easy and work well if you have a crowd, especially around the upcoming holidays.


Chef Debbie's Fruit Squares

1 3/4 cups sugar
2 sticks butter
4 eggs
1/2 tsp. almond extract
3 cups all purpose flour
1 1/2 tsp. baking powder
21 oz. pie filling; such as cherry, apple, blackberry, etc. (Debbie made her own filling, but you can used canned)
Glaze
3/4 cups powdered sugar
1 Tbl. butter, melted
3 Tbl. milk
Drop of almond extract

Preheat oven to 350 degrees. Cream sugar and butter until fluffy. Add eggs, one at a time until incorporated. Add the almond extract and beat well. Whisk together the flour and baking powder. Turn mixer to low and add flour mixture until incorporated, scraping down sides.  Spread half of the mixture onto an ungreased 15x10 baking sheet. Spread pie filling over the top of batter. Drop remaining batter onto the pie filling by spoonfuls and with an offset spatula try to spread out as much as possible. Bake for 45 to 50 minutes or until golden brown. Remove to wire rack to cool. In a small bowl, combine glaze ingredients and drizzle over warm bars. Cool before cutting into bars.


I have also been thinking about Low Country food recently, it's one of my favorites. Dirty Rice, Collard greens, Hoppin John and Country Captain just to name a few. I hope you try them and don't forget to try the Lane Cake, it's delicious.

Louisiana Dirty Rice - one of my favorites

1 lb. pork sausage
1 lb. chicken livers, chopped
1 onion, chopped
3 cloves garlic, chopped
1/2 cup Italian parsley, chopped
4 celery stalks, finely chopped
1 green bell pepper, finely chopped
2 cups long grain white rice
4 cups chicken stock (good quality)
salt and freshly ground black pepper
1/2 tsp. red pepper flakes
1 tsp. "Slap ya mama" seasoning (this is great seasoning from Louisiana* and there is only one place in Austin to purchase it. I have also seen it on Amazon) If you can't find this, just use a Cajun spice blend
Tabasco sauce, to taste (I like a lot)
4 scallions, chopped, including green part (garnish)


In large saute pan, cook the pork and livers, chopping them up until nicely browned. Add vegetables (except scallions) and saute until softened. Add rice and chicken stock, bring to a boil; cover and cook on low for about 20 minutes until rice is cooked. Taste and with salt, pepper, Slap Ya Mama and Tabasco. *Note: When Jerry and I go to Louisiana we hit the grocery store and stock up on all condiments Louisiana. The grocery clerks always say in that great Louisiana twang " y'all must not be from around here are ya?"


To serve; place dirty rice on platter and sprinkle with chopped scallions, be sure to have a bottle of Tabasco to serve with your rice.


Hoppin John - This is a Southern New Years Day tradition. It's believed to bring good luck for the coming year. I don't believe in that, all I know is it's good.


3 Tbl. olive oil
1 large onion, chopped
4 scallions, sliced including green part (divided)
3 garlic cloves, minced
salt and freshly ground black pepper
1/4 tsp. cayenne
1 lb. collard greens, tough stems removed, leaves washed and shredded
1/2 lb. smoked sausage, cut into 1-inch slices
1 (10 oz) package frozen black eyed peas
1 1/2 cups long grain white rice
3 cups chicken stock (good quality)


In large Dutch oven, heat oil and add onion, garlic and 1/2 of scallions, cooking until softened. Add the collard greens, season with salt, pepper and cayenne. Cook until greens wilt about 1 or 2 minutes. Increase heat and add sausage, black-eyed peas, rice and cook stirring for about 2 minutes. Add chicken stock and reduce heat to low. Cover pot and cook until rice is tender about 25 minutes. Taste and adjust seasonings. To serve, place on large platter and sprinkle with remaining scallions. I like to serve mine with Tabasco.


Creamy Blushed Shrimp Pasta


1 lb. Penne Pasta
2 lbs. large to extra large shrimp (raw)
3 Tbl. unsalted butter
3 Tbl. extra virgin olive oil
1 onion, chopped finely
4 cloves garlic, minced
1/2 cup tomato sauce
1 cup heavy whipping cream
1/4 cup dry sherry
1/4 cup Italian parsley, chopped
1/4 cup fresh basil, chiffonade
1/2 cup fresh Parmesan cheese (optional)
salt and freshly ground black pepper to taste


Note: some purists say cheese and seafood is a no-no, but I like it, so I use it.


In a large pot of salted boiling water, add pasta and cook al dente. Drain well. Drizzle a little olive oil over pasta so it does not stick.  Clean, peel and devein shrimp. In large saute pan, add 1 Tbl. butter and 1 Tbl. olive oil, add shrimp and cook until pink, remove to plate to keep warm. In same pan, 2 Tbl. butter and 2 Tbl. olive oil, add onion, garlic cook until softened. Add sherry and reduce by half. Add whipping cream and tomato sauce and stir. Turn heat to simmer. Add cooked pasta to sauce, season with salt and pepper, add parsley, stir to incorporate, add cooked shrimp. Taste and adjust seasonings. Remove pasta to platter, garnish with basil and Parmesan cheese.


Country Captain - This dish got it's name from ships captains in port cities such as; Charleston and Savannah who traded spices during their travels abroad. It's a Southern, Low Country dish. I remember my mom making this dish growing up in WA.


1 (4 lb.) chicken cut into pieces
6 slices bacon, chopped
2 green bell peppers, chopped
1 large onion chopped
3 ribs celery, chopped
4 garlic cloves, minced
3 Tbl. curry powder
1 (28 oz) can whole tomatoes, chopped do not drain
1/2 cup chicken stock (good quality)
2 bay leaves
2 Tbl. butter
1/4 cup canola oil
1 tsp. thyme
salt and freshly ground black pepper, to taste
1/3 cup dried currants, plus extra for garnish
1/2 cup blanched almonds, lightly toasted and chopped
1/4 cup Italian parsley, chopped
Cooked white rice


Season chicken with thyme, salt and pepper. In large Dutch oven heat oil over high heat and add chicken, skin side down and cook, until golden brown. Transfer chicken to plate and keep warm.  Discard oil and return Dutch oven to medium heat. Add bacon and cook stirring until crisp. Remove to paper towels and set aside. Add garlic, celery, peppers and onions and cook until soft. Add tomatoes and their juice and cook about 10 minutes. Stir in curry powder, butter, currants, bay leaves, chicken stock and season with salt and pepper. Reduce to medium low and cover and simmer for about 30 minutes. Heat oven to 325 degrees. Add chicken back into pan including juices from plate, spoon some of the sauce over the chicken. Cover and cook in oven about 1 hour 15 minutes. Remove to platter and sprinkle with cooked bacon, chopped parsley, almonds and currants. Serve with hot cooked rice.


Southern Barbecued Pork Burgers with Crunchy Slaw - my new favorite burger


2 lbs. ground pork
1 small onion, finely chopped
1/4 tsp. cayenne
1/3 cup Barbecue sauce - make your own or purchase your favorite from grocery
salt and freshly ground black pepper
Hamburger buns
butter

In a bowl, add ground pork, onions, season with salt, pepper, cayenne and barbecue sauce. Mix gently and form into 3/4 inch patties. Heat grill and grill pork burgers until cooked through, baste with more barbecue sauce if desired. Butter the buns and lay on grill for a couple of minutes. To serve; place burgers on buns and add cabbage mixture on each one. Yummm


Slaw
3 cups green cabbage, shredded
1 cup red cabbage, shredded
1 large carrot, shredded
1/2 cup red radishes, thinly sliced julienne
1/2 green bell pepper, sliced thinly
1/4 cup Italian parsley, chopped
1/4 - 1/2 cup mayonnaise (start with 1/4 depending on how wet you like your slaw)
3 Tbl. buttermilk
2 Tbl. chives, minced
1/4 tsp. sugar
1 tsp. Dijon
2 tsp. celery seeds
salt and freshly ground black pepper
1 Tbl. cider vinegar


In a large bowl, add shredded cabbages, shredded carrot, green pepper, radishes, parsley and toss.  In a bowl add mayonnaise, buttermilk, chives, Dijon, sugar, celery seeds, vinegar, salt and pepper. Whisk well, taste and adjust seasonings and stir into slaw mix. Cover and place in frig.


Chicken Livers with Leeks and Orange Sauce - this one is for my friend Lisa K. in Del Mar, CA who also loves chicken livers


1 lb. of chicken livers
6 slices of thick cut bacon, chopped
1 leek, white part only, sliced thinly
1/4 cup all purpose flour, seasoned with salt and pepper
1/4 cup fresh squeezed orange juice
1 Tbl. brandy
zest of 1 small orange

In large saute pan, fry the bacon until crisp. Remove to paper towels to drain. Pour off all bacon fat except 1 Tbl.  In another smaller saute pan, add butter and cook sliced leeks slowly under tender. Heat the bacon fat in the other saute pan and dredge livers in seasoned flour, shaking off excess. Cook livers until done and browned on each side. Remove to platter, cover and keep warm.  Add the orange juice and zest to the pan with the leeks over high heat and bring to boil for 3 minutes. Remove pan from heat and add brandy, flame if desired. Pour this mixture over the liver on platter and sprinkle bacon pieces on top. Serve with mashed potatoes, a crisp green salad and sauteed green beans. Heavenly!


Tempura Prawns with Dipping Sauce - this recipe comes from a fishing friend in WA


24 large prawns, peeled, cleaned and deveined - leave tails on
2 eggs
2 cups ice water
2 cups all purpose flour
3 tsp. baking powder
salt and freshly ground black pepper
2 tsp. soy sauce
2 tsp. sake
vegetable oil for frying
Dipping Sauce
1/2 cup fish sauce
1 cup rice wine vinegar
1/2 cup sugar
1 cup water
1/4 cup shredded carrots
1/4 cup chopped peanuts


For Tempura batter; beat together eggs and ice water. Combine flour, baking powder and salt and add to egg and water mixture. Stir just until blended. After you have cleaned prawns, be pat dry with paper towels. Also, so they don't curl during frying, take a paring knife and add a couple of slits to underside of prawns.  Sprinkle prawns with soy sauce, sake and toss. Heat cooking oil to 350 degrees.  Working in small batches; drop prawns in batter and lift out letting excess batter drain back into bowl. Add a few prawns to batter and dry for about 3 minutes or until nicely golden browned. Drain on paper towels.  For sauce; in a small attractive bowl, mix fish sauce, vinegar, sugar, water, carrots and peanuts. Place prawns on platter with sauce in the middle and serve.


Heavenly Crab Hash


3 lbs. potatoes, peeled and cut into 1-inch pieces
12 slices thick cut bacon
1 onion, chopped
salt and freshly ground black pepper
Tabasco, to taste
6 oz. cream cheese
1/2 cup milk
3 tsp. Worcestershire sauce
2 lbs. lump crabmeat
6 scallions, chopped including green part


In a pot of boiling salted water, add potatoes and cook until tender, about 15 minutes. Drain well.  In large saute pan cook bacon until crisp, remove to paper towels to drain. Reserve 1 Tbl. fat in pan. Add onion and cook until lightly browned. Remove with slotted spoon and set aside. Clean out pan.  Add some more of the bacon fat, or healthier version a little olive oil, heat up and add potatoes, season with salt and pepper. When browned on one side, stir continue cooking until nicely browned on all sides. Add the onion and bacon to pan.  In a small saucepan, heat the milk, Worcestershire sauce, cream cheese & Tabasco, stirring until hot and smooth. Add the crab and gently stir until warmed through. Stir in scallions then pour over potatoes and mix gently. Serve.


Sweet Potato and Chicken Chowder


3 Tbl. butter
2 Tbl. olive oil
2 lbs. boneless skinless chicken breasts, cut into 1-inch pieces
1 onion, finely chopped
2 garlic cloves, minced
5 leeks, thinly sliced
4 large sweet potatoes, peeled and cut into 1-inch dice
5 cups chicken stock (good quality)
1 Tbl. fresh sage, sliced
2 Tbl. Italian parsley, chopped
1 large bay leaf
salt and freshly ground black pepper
1 cup milk
1 cup heavy whipping cream


Melt butter, add olive oil in large Dutch oven, add chicken, season with salt and pepper and cook until nicely browned. Remove to plate and keep warm. Add onion, garlic and leeks and cook until softened. Add sweet potatoes and cook about 5 minutes. Return chicken to pan and add stock, sage, parsley, bay and bring to a boil. Cover and simmer over low heat until chicken and potatoes are fully cooked. Remove with spoon about 2 cups sweet potatoes to blender and puree until smooth, return to saucepan and stir in. Stir in milk and cream. Taste and adjust seasonings more salt and pepper. Simmer for about 20 minutes.


Lane Cake - this cake was created by Mrs. Emma Rylander Lane of Alabama. A delicious cake of raisins, pecans and coconut. Mrs. Lane first entered her cake at a county fair in Columbus, Georgia and won first prize. Mrs. Lane initially called her cake the Prize cake. She published the recipe in her cookbook "Some Good Things to Eat" in 1898. All I can say is this cake is a culinary delight.


Cake
3 1/2 cups cake flour
2 tsp. cream of tarter
2 tsp. baking soda
1/4 tsp. salt
1 cup milk, room temp.
1 tsp. pure vanilla extract
2 sticks unsalted butter, softened
2 cups sugar
8 large egg whites, room temp.
Filling
12 large egg yolks
1 1/2 cups sugar
1 1/2 sticks unsalted butter, melted and cooled
1 1/2 cups pecans, finely chopped
1 1/2 cups raisins, finely chopped
1 1/2 cups freshly grated coconut
1/2 cup bourbon
1 1/2 tsp. pure vanilla extract
1/4 tsp. salt


Preheat oven to 325 degrees. Butter three 9-inch round cake pans and line the bottoms with parchment paper. Butter the paper and dust with flour, tapping out excess.


Sift the flour, cream of tarter, baking soda and salt into a medium bowl. In a small container combine milk and vanilla. In a large bowl, beat the butter on medium speed until creamy. Slowly add the sugar and beat until light and fluffy, scraping down the sides of the bowl. On low speed, alternately add the dry ingredients and the milk in 3 batches. Beat the batter until smooth, scraping down the sides of the bowl as necessary.


In another bowl, using clean beaters, beat the egg whites until they form soft peaks. Stir one third of the eggs whites into the cake batter to lighten it. Using a rubber spatula, fold in the remaining egg whites until no white streaks remain.


Pour the batter into the cake pans and smooth tops. Tap the pans lightly on work surface to release any air bubbles. Bake for about 30 minutes shifting pans halfway though until tops spring back when lightly touched. Let cakes cool in pans for about 5 minutes, then invert the cakes onto wire rack to cool completely. Peel off the paper.


In large saucepan, combine egg yolks and sugar and stir until smooth. Add melted butter and cook over medium heat stirring until thick enough to coat back of spoon, about 6 minutes, do not let mixture boil. Stir in pecans, raisins and coconut and cook for 1 minute. Add bourbon, vanilla and salt and let cool to lukewarm.


Place a cake layer on serving plate, right side up and spread with 1 1/4 cup of filling. Repeat with second layer and another 1 1/4 cups filling. Top with last layer and frost cake with remaining filling. Let cake cool before serving. This cake is best when it's allowed to sit and served the next day. Refrigerate this delicious cake in tightly covered container for up to 1 week.


Bon Appetit

"For we must all appear before the judgement seat of Christ,

so that each one may receive what is due for what

he has done in the body, whether good or evil."

2 Corinthians 5:10