Recipes

Originally from: Ruth Talbott Hamstead

Ingredients

• 2pks Yeast
• 2 Cups Warm water
• ½ Cup Sugar
• ¼ Cup Shortening
• 1-1/2tsp salt
• 1 egg
• 6-1/2 Cup sifted flour
• 1 Tbsp butter for greasing tops

Directions

1. Dissolve yeast in warm water in a large bowl.
2. Blend in sugar, shortening, and salt.
3. Beat egg with a fork and add to mixture.
4. Add ½ of flour and beat for 150 strokes with a wooden spoon.
5. Add remaining flour and beat 150 strokes more or until blended.
6. Grease large bowl, put dough into bowl, lightly grease the top with some of the butter. Cover, and let rise in a warm place until double in bulk. (2 hours)
7. Punch down. Lightly grease the top again. Cover and place in refrigerator for at least 2 hours.
8. Use as needed.
9. Shape into rolls and put on greased pan. Cover, and let rise in a warm place until doubled in bulk. (1 hour) Bake in a 375 degree oven for 20 minutes.

If cutting the recipe in half, still use one egg.

Originally from: Mt. Vernon Newspaper

Ingredients

• Soup:
• 3 cartons chicken stock (or homemade)
• ½ cup chopped celery
• ½ cup chopped carrot
• ½ cup chopped onion
• 1 bunch endive
• 1 pkg frozen or fresh spinach, chopped
• 4 eggs beaten
• ½ cup graed Parmesan cheese
• Meatballs:
• 1 lb learn ground beef or pork
• 1 lb ground sausage
• 1 egg
• ½ cup parmesan cheese
• ½ cup dry bread crumbs
• I tsp Italian seasoning
• 1 tsp garlic salt
• ½ tsp ground pepper

Directions

1. Make the meatballs by combining all ingredients and roll into tiny balls. Bake the meatballs for 30 minutes at 350 until brown.
2. In a LARGE pot combine the celery, carrot and onion and sauté for 3-5 minutes. Add broth and bring to a simmer. Put in endive and spinach for a bout 5 minutes. Add the meatballs. Mix in the eggs with cheese. Stirring constantly, pour the egg mixture into the soup. Simmer 10 minutes. Makes about 10 servings.

Originally from: Edwin Myers

Ingredients

• ½ gal Burgundy (aka cheap) wine
• 1 ½ cup vodka
• 1 ½ cup Apricot brandy
• 1 cup sugar
• 1 can sliced peaches
• 1 can pineapple chunks
• 3 limes sliced
• 3 lemons sliced
• 2 oranges sliced
• 1 can Slice or Sprite

Originally from: Grandma Myers

Ingredients

• 1 brick cream cheese (low-fat OK)
• ¼ cup water
• 2 cubes beef boullion
• 2 tblsp minced, dehydrated onions

Directions

1. Mix hot water, boullion and onion and let sit about 5 minutes Stir into room temperature cream cheese

Originally from: Helen Hart

Ingredients

• 5 cups flour
• 3 tablespoons sugar
• 3 teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 cup shortening
• 1 pkg dry yeast in 1/2 cup warm water
• 2 cups buttermilk

Directions

1. Dissolve yeast in water. Add Sugar. Set Aside.
2. Sift dry ingredients.
3. Thoroughly blend in shortening
4. Add yeast mixture and buttermilk.
5. Roll on floured bread board, cut.
6. Bake on ungreased cookie sheet at 400 degrees until brown on top (approx 10 min)

Originally from: Helen Hart

Ingredients

• 5 cups flour
• 3 teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 cup shortening
• 2 cups buttermilk

Directions

1. Sift dry ingredients
2. Thoroughly blend in shortening.
3. Add buttermilk, blend in.
4. Roll on floured bread board, cut
5. Bake on ungreased cookie sheet at 400 degrees until golden brown

Maque Choux (pronounced Mock-shoe) is creamy, rich stewed corn dish that is most certainly Cajun. The trick to good Maque Choux is using very fresh corn so that you can scrape the pulp and milk out of the cobs which will give the dish it’s distinctive creaminess.

I also like to add some Tasso as a seasoning meat for the pleasant smokiness that it adds to the dish. Bacon also works well, and by all means substitute Bacon drippings for the unsalted butter if you like. Here is the recipe:

from nolacuisine.com

yield Serves 2-3.

Ingredients

• 4 Tbsp Unsalted Butter
• 1/4 cup Tasso, finely diced
• 3 Ears of Corn
• 1/2 cup Onion, finely diced
• 1/4 cup Celery, finely diced
• 1/2 cup Green Pepper, finely diced
• 1 Tbsp Fresh Thyme leaves
• 1/8 cup Garlic, minced
• 1 Cup Tomato, diced
• 1/2 Cup Green Onions, finely sliced
• Kosher salt, black pepper and Cayenne to taste

Directions

1. Cut the corn off the cobs using a very sharp knife. The trick is to cut about half way through the kernels, then go back and scrape the cobs with your knife to extract all of the milk into a bowl. Reserve the corn milk.
2. Melt the butter in a two quart sauce pan, add the Tasso and cook on medium-high heat until slightly brown. Add the corn, onion, celery, bell pepper, Thyme and a healthy pinch of salt and reduce the heat to medium. Cook stirring often for about 15 minutes, or until the vegetables are tender.
3. Add the garlic, tomatoes, reserved corn milk and another pinch of salt. Cook for another 15 minutes, stirring occasionally.
4. Add the green onions, salt, black pepper and cayenne to your taste.

Originally from: Ruth Talbott

Ingredients

• 2 T margarine
• 1 1/2 T flour
• 1/2 C cool water
• 1/4 C sugar
• 2 T apple cider vinegar
• 1 T celery seed
• dash salt
• 2 T milk

Directions

1. In sauce pan melt margarine over low heat. Add flour and stir. Add cool water, continue cooking until smooth. Stir in sugar and vinegar and add celery seed and salt. Cook until thickened, then remove from heat. After cooled stir in milk.

Note: Celery seed may be bitter so add 1/2 T then taste.

Originally from: Cochon Restaurant, New Orleans

A delicious gumbo in its own right, this recipe also serves as an excellent base gumbo recipe. Substitute the meats and vegetables (just not the trinity (the onion, celery, and bell pepper)) for whatever else you have leftover in the fridge.

Ingredients

• 1 ½ cup flour
• 1 ½ cup oil
• 2 cup diced onion
• 1 cup diced green pepper
• 1 cup diced celery
• 3 Tablespoon chopped garlic
• 1 ½ gallon pork or chicken stock
• 1 ½ pound okra sliced crosswise ½ inch wide and seared in lard until lightly browned
• 2 cups cooked blackeyed peas (cook in chicken stock with large pieces of mirepoix that can be removed after cooking)
• 2 cups bacon braised greens (collards or mustards cooked in bacon and onions with sugar, vinegar, hot sauce and salt and pepper)
• 2-3# Pork butt (raw weight) fully smoked and chopped
• File 2 Tablespoons
• Thyme 1 Tablespoon
• Chile powder 1 Tablespoon
• Paprika 1 Tablespoon
• White pepper 1 Tablespoon
• Black pepper 2 Tablespoon
• Cayenne pepper 1 Tablespoon
• Bay leaves 3 each

Directions

1. Make a dark roux using the oil and flour. (Paul Prudhomme’s Louisiana Kitchen has some good roux techniques, advice and gumbo recipes
2. As soon roux is the right color (just past red and turning back to brown but not scorched or smelling really burnt) add the diced vegetables and garlic
3. Add the stock and stirring very frequently bring up to a simmer. Simmer for about 1hour stirring lots. Skim all of the fat that separates out.
4. Taste the gumbo. It should not taste pasty and like the roux anymore. If it does you may need to add more stock up to ½ gallon. This is different every time depending on the exact measurement of flour, strength of starch in the flour, degree of cooking of the roux among other things so add the stock in stages and let it cook and come together before adding more.
5. When the gumbo is the right consistency add the okra, blackeyed peas, greens, pork and seasoning. Allow to return to a simmer and adjust the seasoning. Serve with steamed rice or potato salad

My best method so far for a dark roux is to use peanut oil and not let the oil get above 400F. With constant stirring, the roux should take 45-60 minutes. Be patient and you will be justly rewarded. --Seth

Originally from: Gina Depalma - "Dolce Italiano: Desserts From The Babbo Kitchen"

Ingredients

• 1 1/2 cups plus 1 Tbs unbleached all-purpose flour, plus more for dusting the pan
• 1 lemon
• 1 lime
• 1 orange
• 3/4 cup instant or fine polenta
• 2 teaspoons baking powder
• 1 teaspoon kosher salt
• 4 large eggs
• 1 cup granulated sugar
• 3/4 cup extra-virgin olive oil
• 2 cups confectioner's sugar, plus more for dusting (optional)

Directions

1. Preheat the oven to 325 F and position a rack in the center. Lightly grease a 9-inch springform pan with butter or nonstick cooking spray, dust the pan with flour, and tap to knock out the excess. Grate the zest from the lemon, lime, and orange, setting the zests aside for the cake batter and reserving the fruit for the glaze.
2. In a medium bowl, whisk together the flour, polenta, baking powder, and salt and set aside. In the bowl of an electric mixer fitted with the whisk attachment, beat the eggs and granulated sugar together on medium-high speed until they are pale yellow and have tripled in volume, 3 to 4 minutes. Beat in the reserved citrus zests.
3. Alternate adding the dry ingredients and the olive oil to the egg mixture; begin with one third of the dry ingredients, then add half the oil, followed by another third of the dry ingredients, beating only until each addition is incorporated. Stop the mixer and briefly scrape down the sides of the bowl. Beat in the remaining olive oil, followed by the last third of the dry ingredients.
4. Pour the batter into the prepared pan and smooth the top with a spatula. Bake the cake for 25 to 30 minutes, rotating it 180 degrees halfway through the baking time to ensure even browning. The cake is done when it springs back lightly when touched and pulls away from the sides of the pan, and when a cake tester inserted in the center comes out clean. Cool the cake in the pan on a rack for 12 to 15 minutes, then carefully remove the sides of the pan and allow the cake to cool completely.
5. While the cake is cooling, make the glaze: Sift 2 cups confectioners' sugar into a large bowl. Squeeze 1 Tbs of juice from each of the reserved citrus fruits. Add the citrus juices to the bowl and whisk until smooth. If the glaze seems too thick, add a few drops of water until it falls easily from a spoon. Drizzle the glaze over the cooled cake and allow it to set until it is completely dry.
6. Carefully remove the bottom of the springform pan with an offset spatula and transfer the cake to a serving plate. If desired, dust the cake with additional confectioners' sugar before serving. Any leftover cake may be wrapped in plastic and served the following day.

Omit the glaze and replace with candied kumquats and mascarpone cream (ala Avec). Use a high-quality, fruity Spanish Olive Oil.

Originally from: Seth Hamstead

Ingredients

• 2 Tablespoon Mint, minced
• 2 Tablespoon Cilantro, minced
• 1/2 Yellow Onion, minced
• 4 cloves Garlic, crushed
• 1 teaspoon Cumin
• 2 teaspoon Coriander
• 2 teaspoon Salt
• 1 teaspoon Black Pepper
• 1 teaspoon Cayenne Pepper
• 2 Tablespoon Olive Oil
• 1.5 Pound Lamb Shoulder, ground

Directions

1. Combine ingredients and mix until slightly tacky and all ingredients are well distributed.
2. Form into patties and grill, fry, or roast.

Originally from: Alice Myers

Ingredients

• 5 Lbs. cooked red potatoes (I like the golden reds)
• 4C chopped onions
• 1 Lbs. bacon
• 2C endive
• 1C apple cider vinegar
• 3C water
• 1 1/2 T salt (or to taste)

Directions

1. Semi peel cooked potatoes and place in large pan. Fry bacon then put all ingredients in pan with potatoes. Stir and set aside for at least 4 hrs. stirring occasionally.

Originally from: Jim Core

Also known as Gumbo z'Herbes, this gumbo is traditionally made during Lent as a meatless option. From nola.com

Ingredients

• 1 bunch mustard greens
• 1 bunch collards
• 1 bunch kale
• 1 carton (32 ounces) low-sodium chicken broth (or vegetable broth)
• 1 medium onion, chopped
• ½ clove garlic, minced
• Salt, pepper and Creole seasoning
• 1 or 2 cans (16 ounces each) Blue Runner red beans
• Smoked portobello mushrooms, chopped (optional)

Directions

1. Wash greens well and chop them roughly. Put them in a large soup or gumbo pot with chicken broth, onions, garlic, salt, pepper, and Creole seasoning.
2. Bring to a boil, then reduce to a simmer. Cover, and, stirring occasionally, cook to the texture you desire. (Some people like them still crunchy; lots of people, including Core, like them well done, which will take about an hour.)
3. When greens are cooked down, add the red beans. Stir well to combine. (If using smoked mushrooms, add them at this point.) Cook another 15 minutes.

Originally from: Robert Hamstead

Ingredients

• 2 Lbs lean ground beef
• 1 quart of boiling water
• 4 heaping tsp ground ancho chile pepper
• 2 1/2 heaping tsp paprika
• 1/4 tsp red cayenne pepper
• 1 1/2 tsp kosher salt, to taste
• 2 1/2 tsp onion powder
• 2 1/2 tsp dried minced onion
• 1 1/2 tsp freshly ground coarse black pepper

Directions

1. Put the raw meat into a large, 2 quart saucepan. Pour on the boiling water to cover to the very top of the beef; stir with a wooden spoon. Add more water until the beef is covered, has a sufficient amount of liquid and breaks apart easily. (Use at least 2 parts boiling water to 1 part lean ground beef. You want to break down the beef so it can slowly cook down to a nice thick consistency. Do not brown meat.)
2. Continue to stir the beef to break it up. Add the remaining ingredients; mix well; bring to a boil, uncovered, and then turn the heat down to a low simmer for about 45 mins to 1-1/2 hours or until the chili has cooked down to a thick consistency. Add more of the simmering hot water if needed.
3. The chili freezes well in an airtight container.

I also add a little ketchup to taste at the end

A simple stuffing passed down my family via oral tradition. It is best prepared by baking in a casserole instead of being actually stuffed.

Ingredients

• 10 slices white bread, toasted and torn
• 4 slices salt-risen bread, toasted and torn
• 1 L turkey or chicken broth
• 2 stalks celery, diced
• 1 onion, diced
• celery seed
• salt and pepper

Directions

1. Place the bread, celery, and onion in a large bowl. Pour in enough broth to make a moist, pasty consistency.
2. Add celery seed, salt, and pepper to taste.
3. Place the stuffing into a shallow casserole dish and bake in a 325-375F oven for 45 minutes or until the top is golden brown and the middle is cooked.

Originally from: Seth Hamstead

A tangy and spicy vinegar based barbecue sauce in the Eastern NC barbecue tradition.

Ingredients

• 1 cup white vinegar
• 1 cup apple cider vinegar
• 1 T sugar
• 1 T cayenne pepper
• 1 T red pepper flakes
• 1 T tabasco sauce
• 1 t salt
• 1 t black pepper

Directions

1. Combine all ingredients in a 2 qt sauce pan and bring to a simmer.

Basic dill pickle recipe that can be varied with other spices such as garlic or red pepper.

Ingredients

• 2L water
• 200mL white vinegar
• 100g salt
• 5g black peppercorns
• 4g dill seed
• 20g pickling spice
• 1 bunch dill weed
• 2 lbs. pickling cucumbers

Directions

1. Combine all ingredients other than the dill weed and cucumbers and bring to a boil for 3 minutes.
2. Allow the brine to cool to room tmeperature.
3. Pack quartered cucumbers and dill into pint jars (about four) and pour brine over to cover.
4. Seal and place in refrigerator for 3 weeks to pickle.

Will last about a month in the refrigerator after opened.

Originally from: Seth Hamstead

Turkey confit is a great way to ensure the dark meat of a turkey stays tender and moist. This is adapted from an old French method used to preserve meat through the winter. Please allow at least a couple days between cooking the turkey submerged in the fat and finishing them to allow the turkey to "ripen" a bit to give it exceptional flavor.

Ingredients

• 6 lbs. Turkey dark meat (thighs, drumsticks, or wings in any combination)
• 50g kosher salt
• 3 bay leaves
• 4 garlic cloves, crushed (or 1/2 t of garlic powder)
• 1 small bunch fresh thyme (4-8 twigs)
• 3 Allspice berries
• 20g Black Peppercorns
• 2 Whole Cloves
• 2L Rendered Duck Fat

Directions

1. Combine the whole spices in a spice mill and grind. Rub the mixture all over the turkey pieces and place them in a non-reactive dish. Cover and refrigerate for 2 days.
2. Preheat oven to 185F
3. with the duck fat. Bring the fat to a bare simmer, then place in the oven for 6 hours, or until the meat is fork tender and the fat is clear of juices.
4. Allow the meat to cool in the pot, covered with the fat. Once to room temperature, refrigerate until the fat is solid. Refrigerate for up to a month or freeze up to 6 months.

The duck fat may be filtered through a coffee filter and reused several times until it becomes to salty.

Originally from: Recipe from Season 5 of Mexico - One Plate at a Time

Ingredients

• 5 cloves garlic, unpeeled
• 1/2 cup peeled, roughly chopped carrot (you'll need 1 medium carrot)
• 1/2 cup roughly chopped white onion (you'll need about half of a small onion)
• 12 medium (about 5 ounces) orange habanero chiles, stemmed
• 1 cup apple cider vinegar
• About 2 teaspoons salt
• 1/4 teaspoon sugar

Directions

1. Roast the garlic in a skillet over medium heat, turning regularly until soft and blackened in spots, 10 to 15 minutes. Cool and peel.
2. In a small saucepan, combine the carrot, onion and habanero chiles with the vinegar and 1 cup water. Partially cover and simmer over medium-low heat until the carrots are thoroughly tender, about 10 minutes. Pour into a blender jar, add the roasted garlic, salt and sugar. Blend until smooth. Thin with a little additional water if you think your hot sauce is too thick. Taste and season with additional salt if you think necessary.
3. Pour into jars or bottles and store in the refrigerator until you're ready to add some dazzle to a dish.

http://www.rickbayless.com/recipe/view?recipeID=21

Originally from: Saveur

Our favorite mustard recipe uses brown mustard seeds and Guinness beer (which lends a malty character and hints of sweetness).

Ingredients

• 1 12-oz. bottle Guinness Extra Stout
• 1 1⁄2 cups brown mustard seeds (10 oz.)
• 1 cup red wine vinegar
• 1 tbsp. kosher salt
• 1 tsp. freshly ground black pepper
• 1⁄4 tsp. ground cinnamon
• 1⁄4 tsp. ground cloves
• 1⁄4 tsp. ground nutmeg
• 1⁄4 tsp. ground allspice

Directions

1. Combine ingredients in a nonreactive mixing bowl. Cover with plastic wrap and let sit at room temperature for 1–2 days so that the mustard seeds soften and the flavors meld.
2. Transfer the mixture to the bowl of a food processor and process, stopping occasionally to scrape down the sides of the bowl with a rubber spatula, until the seeds are coarsely ground and the mixture thickens, about 3 minutes. Transfer to a jar and cover.
3. Refrigerate overnight and use immediately or refrigerate for up to 6 months. (The flavor of the mustard will mellow as the condiment ages.)

This article was first published in Saveur in Issue #117