One of the favorite appetizers at Stephen Pyles’ restaurants. SMOKED CHICKEN NACHOS 3 lb chicken, smoked (see recipe for Stephen Pyles’ Smoked Chicken)Vegetable or canola oil (for deep frying)16 corn tortillas, cut into quartersSalt to taste1 ½ C avocados, diced1 C cooked black beans 4 C shredded Mexican-style cheese3 C Pico de Gallo Sour cream
Used in the Smoked Chicken Nachos recipe, but excellent for many other dishes and occasions STEPHEN PYLES’ SMOKED CHICKEN 3 lb chicken (about)1 gallon water1 C kosher salt½ C dark brown sugar, packed firm1 bay leaf1 Tbsp fresh thyme, chopped, or 1 tsp dried, crumbled½ tsp black peppercorns2 whole cloves1 clove garlic, crushed1 tsp cayenne
Blast from the past this morning, folks. Ah, the good old days when we made fun of kids who had a saucephobia. By the way– you can follow me on Gab where we have a delightful group devoted to old books (and we stay on topic). Recipe: ANTOINE’S HOLLANDAISE SAUCE Published on March 19, 2019 by Marica ANTOINE’S
CORN BREAD BROCCOLI PIE Serves 6 1 package (8 ½ oz) corn muffin mix (like Jiffy)12 oz luncheon meat, cut into ½ inch cubes (preferably homemade—see recipes in Meats section—but can use Spam in a pinch)10 oz broccoli spears, cooked and drained (can use frozen)1 ½ C shredded yellow cheese Preheat oven to 400o. Prepare
CORN BREAD VARIATIONS Mr. Big Food says, “When I’m in a pinch, I’m a Jiffy corn bread and muffin guy. It’s the closest I’ve found to scratch corn breads I like. Plus, you can doctor up your Jiffy corn bread and muffins with some interesting add-ins, as shown below.” MEXICAN CORN BREAD Stir in 2
“These are the best bread pudding recipes I’ve ever come across,” said Mr. Big Food. He’s not wrong! UPDATE: If we had to choose, we’d choose the regular one. (It’s the raisins.) If the chocolate was the only one available, we’d jump at the chance to have it! OLD FASHIONED BREAD PUDDING & CHOCOLATE BREAD
Last night was the first Mr. Big Food had used his new grill for chicken. It was a huge success! As you can see, as soon as he shut the lid, the temperature went to perfect. He did his standard technique of moving the pieces around as he mopped them with tea. If you’re not
Across the Garden Soup is my variation on my mother’s. As its name implies, the soup changes subtly with the seasons, so go ahead and stroll across the garden to create the soup you like. This is a great soup to have simmering in the background. In my humble opinion, it tastes better after it’s
The recipe is here. Photo at that link was of our first experience with Shakshuka in Tel-Aviv a few years ago. Last week we decided put it on the menu and give it a try ourselves. It’s not hard or as time consuming if you do all of the chopping (except for tomatoes) before you
This is one of the oddest breads I’ve baked. At every stage I thought it was going to be a complete disaster up until I checked it 20 minutes into baking. What a delightful surprise! The dough is the softest I can remember working with. I let it rise 30 minutes longer the first time,
From The Frugal Gourmet Cooks American by Jeff Smith (1987) “The orange peel in this one may confuse you, but remember that the colonists had trade with the West Indies, and that is where they got their oranges. In the southern states this dish is still made the same way, though with molasses instead of
An old Cajun recipe and beyond delicious. From Easter Brunch, served with Creole Eggs I, and Fluffy Golden Grits Bread. BOILED SHRIMP I Cayenne pepper, to taste6 lemons, quartered1 Tbsp celery seed1 Tbsp mustard seed1 tsp dill seed3 C dry white wine3 Tbsp Worcestershire sauce1 tsp dried mint leavesWater to cover3 Tbsp salt (use up
We think this is an old Justin Wilson recipe. From Easter brunch, served with Fluffy Golden Grits Bread and Boiled Shrimp I. CREOLE EGGS I 8 eggs, hard boiled, shelled, and split in half lengthwise2 Tbsp butter1 white onion, chopped1 bell pepper, chopped11 oz tomato puree8 oz mushrooms, slicedButtery cracker crumbs (like Ritz), crushed fine
From Easter Brunch. It’s really good. Served with Boiled Shrimp I, and Creole Eggs I. FLUFFY GOLDEN GRITS BREAD 2 C milk1/3 C quick-cooking grits1 tsp (scant) salt1 tsp sugar3 beaten egg yolks3 egg whites2 Tbsp (heaping) butter, melted, plus additional butter for serving Preheat oven to 375o. Scald milk, stir in grits, salt, and
Fabulous. The star was the grits bread. Recipes coming soon. Mr. Big Food and I had a lovely conversation about this and that. Some continental philosophers came up. We listened to Rimsky-Korsakov’s Russian Easter Overture. We lingered. All very civilized. Soon it will be time to prepare Easter Dinner. I’ll set the dining room table!
Nothing fancy. In fact, with all of the kitchy pottery, it’s sort of silly. I think Mr. Big Food is calling it “How we do Easter Brunch in Dixie.” The asparagus and mint were picked minutes ago. They’ll be used later in the day. FYI I am going to have to check some crappy old
It’s Marica Cooks Monday! Pasta. Stuff from the salad drawer in the fridge. Just a touch of cilantro from the garden. I honestly cannot remember the last time I planted cilantro. It just pops up all over the place in the early spring and late fall and we have cilantro.
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