1. Bacon-Wrapped Dates
Recipe courtesy chef Arwen Rice of Red or White
SERVES 6
Ingredients
12 jumbo pitted Medjool dates
1 4-ounce log blueberry goat cheese
6 slices thick-cut bacon, cut in half
12 toothpicks
Honey, for drizzling
Balsamic vinegar, for drizzling
Toasted chopped almonds, for garnish
Directions
1. Preheat oven to 400 degrees. Line a rimmed baking sheet with aluminum foil and set aside. Place 1 teaspoon of goat cheese inside the cavity of each date where the pit formerly was and press to close. Wrap one half-slice of bacon around each date and secure with toothpicks. Place 1 inch apart on prepared baking sheet.
2. Bake dates for 10 minutes, then flip and bake for another 10 to 15 minutes or until bacon is browned. Let cool for 5 minutes on the sheet pan, then remove toothpicks.
3. Place dates on a serving platter and drizzle with honey and balsamic vinegar. Top with chopped toasted almonds. Serve warm.
2. Curried Boiled Peanuts
Recipe courtesy Glenn and Douglas Robertson
Ingredients
3 pounds green peanuts
2 cans coconut milk
1/4 cup kosher salt
1 quart water, or enough to cover peanuts
4 tablespoons red curry paste
1 teaspoon fish sauce
1 teaspoon lime zest, grated
2 tablespoons fresh lime juice, plus more for garnish
5 green cardamom pods (optional)
Directions
1. Thoroughly rinse peanuts in a colander. Add peanuts, coconut milk and salt to slow cooker, then add enough water to cover the peanuts.
2. Combine curry paste, fish sauce, lime zest and lime juice in small bowl. Mix well.
3. Add curry mixture to slow cooker, toss in cardamom pods and stir well.
4. Cook on high for 4 to 6 hours. Squeeze lime juice over shells before serving.
3. Croydon Road Log
Recipe courtesy Day Peake and Jason McKenzie
SERVES 8 – 10
Ingredients
8 ounces cream cheese, room temperature
1 tablespoon grated onion
1/2 clove garlic, minced
1/2 teaspoon chopped herb such as dill, rosemary or thyme
1/4 cup (1/2 stick) butter
1/4 cup brown sugar
1 teaspoon Worcestershire sauce
1/2 teaspoon Dijon mustard
1 cup pecans, toasted and chopped
Directions
1. Combine the first four ingredients in a stand mixer. Spread into a rectangular shape in plastic wrap and roll up into a log. Refrigerate for at least 8 hours for flavors to marry.
2. Melt butter in small saucepan with sugar, Worcestershire sauce and mustard. Once incorporated, add nuts and warm through. Allow to cool for five minutes before pouring over cheese log. Serve with crackers.
4. Smoked Wings with White Sauce
Recipe courtesy chef Bo Hamilton of Ox Kitchen in Fairhope
Ingredients
5 pounds wings, cut or whole
2 tablespoons kosher salt
2 tablespoons fresh ground black pepper
2 tablespoons Cajun or Creole seasoning, no salt added
Frank’s RedHot Buffalo Wings Sauce, to taste
White Sauce, for dipping (recipe below)
Directions
1. Lay wings out and dry as well as possible — dry chicken equals crispy chicken skin. Toss chicken with seasonings.
2. Put wings in a smoker at 250 degrees, and smoke for 1 1/2 hours.
3. Remove wings from heat and toss with buffalo sauce.
White Sauce
Ingredients
1 cup mayonnaise
2 tablespoons cider vinegar
1 teaspoon Dijon mustard
1 teaspoon salt
2 tablespoons black pepper
Whisk all ingredients thoroughly. Serve with wings.
5. Caramel Bacon Popcorn
Recipe courtesy Anna and Jeff Pavao
SERVES 10
Ingredients
6 slices of bacon
3 tablespoons vegetable oil
1/2 cup popcorn kernels
3 cups sugar
3 tablespoons unsalted butter
2 teaspoons fine sea salt
1 1/2 teaspoons baking soda
cayenne pepper, optional
Directions
1. Preheat oven to 400 degrees. Line a baking sheet with parchment paper and arrange bacon slices evenly on sheet. Cook for 15 minutes, or until crispy and brown. Drain bacon on paper and dice when cool.
2. In a large pot with a lid, heat vegetable oil over medium-high heat. Add popcorn kernels and cover. Cook, shaking pot occasionally, until most of the kernels have popped, about 4 minutes. Transfer popped popcorn to an extra-large bowl sprayed with cooking spray. Stir through the popcorn and remove any unpopped kernels.
3. In a large saucepan, combine sugar, butter, salt and 1/2 cup water. Cook over high heat, without stirring, until the mixture becomes a light golden caramel, about 10 minutes. Meanwhile, coat a large rubber spatula with cooking spray and set aside. Remove caramel from heat and carefully whisk in baking soda and optional cayenne pepper. The mixture will bubble up considerably, so stir continuously. Fold in bacon pieces and immediately pour over popcorn. Toss with coated rubber spatula until all of the popcorn is evenly coated with caramel.
4. Spread popcorn in a single layer onto a large baking pan and cool to room temperature, about 15 minutes. Once cool, store in an airtight container.
6. Crawfish Casserole
Recipe courtesy Jennifer and Brian Ward
SERVES 6 – 8
Ingredients
1/2 cup butter
1 bunch green onions, chopped
4 garlic cloves, minced
2 tablespoons flour
1 1/2 cups half-and-half
1 teaspoon Tony Chachere’s Creole seasoning
1/4 cup white wine
1 teaspoon lemon juice
6-ounce roll jalapeño cheese
1 pound frozen or fresh crawfish tails, cooked and shelled
toast or corn chips, for serving
Directions
1. Melt butter, then saute green onions and garlic. Add flour and mix well. Slowly add half-and-half, stirring constantly. Add Creole seasoning, wine and lemon juice. Stir well. Add cheese to mixture and blend well. Cook for 15 minutes.
2. Add crawfish and cook an additional 15 minutes. Serve with toast points or corn chips in a chafing dish.
7. Cuban Sliders
Recipe courtesy Anna and Jeff Pavao
MAKES 24 SLIDERS
Ingredients
24 Hawaiian rolls
1/2 cup Dijon mustard
1/2 cup mayonnaise
16 ounces deli ham
2 pounds sliced or pulled cooked pork shoulder
24 slices Swiss cheese
48 dill pickle slices (or more, to taste)
Directions
1. Preheat oven to 400 degrees.
2. Unwrap rolls and use a long serrated knife to slice lengthwise through all the rolls at once, removing the tops. Spread mustard on the top half and mayonnaise on the bottom half. Transfer the bottom half of rolls to a large baking sheet.
3. Arrange ham, pork, cheese and pickles on bottom of rolls. Replace tops. Place a second baking sheet on top of sandwiches to “press them,” and top with a heavy skillet or other oven-proof heavy dish. 4. Bake sandwiches for 10 minutes, or until cheese is melted and buns are toasty. Serve warm. The sandwiches can be assembled several hours in advance. Just cover with plastic wrap and refrigerate until ready to bake.
8. Cheese Balls
MAKES 30 BALLS
Ingredients
2 11-ounce cartons pimento cheese
6 ounces cream cheese
1/2 cup finely chopped fresh chives
1/2 cup finely chopped pecans
30 pretzel sticks
Directions
1. Mix the cheeses together and form into 30 bite-sized balls. Roll in fresh chives, pecans or both, and place in fridge for a few hours.
2. Insert a pretzel stick into each ball for easy pick up and serve.
9. Cheeseburger Sliders
Recipe courtesy Allison & Frank Lott
SERVES 10 – 12
Ingredients
2 pounds ground beef
2 1.25-ounce envelopes onion soup mix
1/2 cup mayonnaise
2 cups shredded cheddar cheese
24 dinner rolls, split
1/2 cup sliced pickles (optional)
Directions
1. Preheat oven to 350 degrees. Cover a baking sheet with aluminum foil, spray with cooking spray and set aside.
2. In a large skillet over medium-high heat, cook the ground beef with the onion soup mix until the beef is crumbly, evenly browned and no longer pink. Remove from heat, drain and discard any excess grease. Stir the mayonnaise and cheddar cheese into the ground beef mixture.
3. Lay the bottoms of the dinner rolls on the prepared baking sheet. Spread the cheese and beef mixture on the bottom half of each roll. Replace the tops. Cover with another sheet of aluminum foil sprayed with cooking spray.
4. Bake in preheated oven until the burgers are heated through and cheese melts, about 20-25 minutes. Serve with sliced pickles.
10. Buffalo Chicken Bites
Recipe courtesy Brandy and Tim Revels
SERVES 12
Ingredients
3 large boneless, skinless chicken breasts, boiled and shredded
8 ounces cream cheese, cubed
1 cup ranch dressing
1 cup hot sauce
1 1/2 cups shredded mozzarella cheese
1 1/2 cups shredded cheddar cheese
1 teaspoon garlic powder
1 teaspoon black pepper
1/2 cup chopped green onion, plus more for garnish
48 wonton wrappers
Blue cheese crumbles
Directions
1. Preheat oven to 350 degrees. Spray mini muffin pan with cooking spray and set aside.
2. In a large bowl, combine shredded chicken, cream cheese, ranch dressing, hot sauce, mozzarella and cheddar cheeses, garlic powder, black pepper and green onions.
3. Press wonton wrappers into the holes of the muffin pan. Fill each wonton wrapper with chicken mixture, making sure to not overfill. Fold in the corners of each wrapper, making a pouch. Bake for 15 minutes or until golden brown.
4. Garnish with blue cheese crumbles and green onions, if desired. Serve warm with ranch dressing for dipping.
11. Spicy Saucy Shrimp
Recipe courtesy Kathy Gormandy
SERVES 4
Ingredients
1/2 cup mayonnaise
5 tablespoons sriracha
1 teaspoon granulated sugar
1 teaspoon vinegar
1 egg, beaten
1 cup milk
1/2 cup flour
1/2 cup breadcrumbs
1 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon onion powder
1/4 teaspoon garlic powder
1/4 teaspoon dried basil
1 pound shrimp, peeled and deveined
Vegetable oil
Sesame seeds, for garnish
Green onion, for garnish
Directions
1. In a small bowl, combine mayonnaise, sriracha, sugar and vinegar. Whisk until incorporated and set aside.
2. In a shallow bowl, add egg and milk. Whisk until combined
3. In a shallow pan, combine flour, breadcrumbs and seasonings.
4. Coat shrimp in batches in the breading mixture, then egg mixture, then back in breading mixture. Repeat until all shrimp are coated. Place breaded shrimp in a bowl and refrigerate for 20 minutes.
5. In a frying pan, heat a few inches of oil to 350 degrees. Fry shrimp for 2-3 minutes until golden brown. Drain on paper towels. Repeat until all shrimp are fried.
6. Toss shrimp in sriracha sauce, garnish with sesame seeds and green onion and serve.
12. Chinese Ribs
Recipe courtesy Shirley Jackson
SERVES 6
Ingredients
1 cup orange marmalade
1/2 cup soy sauce
1/2 teaspoon ground ginger
1/2 teaspoon garlic powder
1/2 cup ketchup
1/2 cup brown sugar
2 slabs baby back ribs, sliced apart
Directions
1. Preheat oven to 350 degrees. In a medium sized bowl, combine all ingredients except the ribs and whisk to combine. Set aside.
2. Place sliced ribs on a large broiling pan and drizzle with most of the sauce, reserving some for finishing. Bake for one hour uncovered, basting occasionally with pan drippings.
3. Before serving, top with remaining sauce and bake a few minutes until sauce browns slightly. Serve warm.
13. Sausage Stars
Recipe courtesy Glenn and Douglas Robertson
MAKES 4 DOZEN
Ingredients
1 package wonton wrappers
1 pound Jimmy Dean sausage, cooked and drained
1 green pepper, diced
1 2.25-ounce can black olives, diced
3 – 4 cups colby and Monterey Jack cheese, shredded
1 cup Hidden Valley Ranch dressing
Directions
1. Preheat oven to 350 degrees. Lightly spray a muffin tin with oil, and press wonton wrappers into tin so the four corners stick up. Place tin in oven for approximately 5 minutes, or until lightly browned. Remove wonton cups from tin and let cool.
2. Combine sausage, green pepper and olives into a mixing bowl. Add cheese, and mix in ranch dressing.
3. Fill each wonton cup with the sausage mixture. Place cups on a baking sheet and bake for approximately 7 minutes, or until cheese is melted.
14. Jambalaya
SERVES 4
Ingredients
2 tablespoons vegetable oil, divided
1 pound Conecuh sausage, cut into 1/2 inch pieces
1 small yellow onion, diced
3 medium stalks celery, diced
1 medium green bell pepper, diced
3 cloves garlic, minced
3 1/2 tablespoons creole seasoning, or to taste
1 teaspoon dried thyme
2 bay leaves
1 1/2 teaspoons kosher salt
2 cups white rice
2 1/2 cups low-sodium chicken broth
1 pound peeled shrimp
Crystal hot sauce, for serving (optional)
2 medium scallions, chopped, for garnish
Directions
1. Heat 1 tablespoon of oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat until very hot. Add the sausage and brown, 3 to 4 minutes per side. Transfer the sausage to a plate and set aside.
2. Add the vegetables, Creole seasoning, thyme, bay leaves and kosher salt to the pot. Cook, stirring occasionally, until the onions are translucent, about 2 minutes. Scrape up the browned bits from the bottom of the pot while stirring. Add the rice and cook, stirring frequently, until the rice is opaque and toasted, about 3 minutes. Pour in broth and bring to a boil. Return the sausage and any accumulated juices to the pot and stir well to combine. Cover, reduce heat to low, and simmer until the rice is cooked through, 20 to 30 minutes. Add shrimp in the last 5 minutes of cooking.
3. Remove from the heat. Stir the jambalaya, cover again, and let sit for 10 minutes. If the rice is still too wet, take the lid off so the extra liquid evaporates. If the rice is a little dry, keep the lid on a little longer to give the rice more time to absorb the liquid.
4. Before serving, fluff the rice. Garnish with the scallions and a few dashes of hot sauce.
15. Yellow Hammer
Recipe courtesy Mary Courtney Cane
MAKES 8 – 10 DRINKS
Ingredients
4 ounces vodka
4 ounces dark rum
4 ounces amaretto
18 ounces pineapple juice
12 ounces orange juice
cherries, for garnish
Directions
Mix all ingredients in a pitcher. Serve over ice in glass mugs and garnish with a cherry.
