Apple Ginger Whiskey Sours
This fall libation is lovely served fireside. Recipe featured in “Prey • Eat • Love, ” November 2013
4 cups apple cider
1 1/3 cups packed light brown sugar
2/3 cup fresh lemon juice
2 tablespoons minced fresh ginger
(May substitute 3/4 teaspoon dry ground ginger. If used, do not strain.)
1 cup whiskey or brandy
fresh orange rind or lemon rind, for garnish
1. In a medium pan, combine cider, brown sugar, lemon juice and ginger.
2. Bring the mixture to a simmer over medium-high heat and cook, stirring until sugar dissolves, for about 10 minutes.
3. Strain through a fine mesh strainer into an airtight container; discard solids. Cover and refrigerate for at least 2 hours or up to 3 days.
4. Stir in whiskey and divide among ice-filled glasses. Garnish with strips of orange or lemon rind.
Serves 6 – 8.
SHANNON’S GLORIOUS GAZPACHO BLOODIES
Recipe featured in “Tastiest Toddy in Town, ” July 2013
1/2 a liter of Absolut Citron Vodka
1 (33-ounce) bottle Bloody Mary base mix
2 cups pureed cucumbers
juice of 3 lemons, freshly squeezed
juice of 5 limes, freshly squeezed
juice of 1/2 grapefruit, freshly squeezed
5 pineapple spears, plus juice
6 cups escabeche juice*
2 cups olive juice
1 cup pickle juice
3 tablespoons celery salt
1/2 cup Worcestershire sauce
1 cup fresh lime juice
4 tablespoons freshly ground black pepper
1 1/2 quarts of water
slices of lemons, limes and cucumbers
whole green olives
1. Mix ingredients together and chill.
2. Garnish with slices of lemon, limes and cucumbers, along with green olives. Makes 2 gallons.
* To make their zesty escabeche, Dauphin Street Taqueria marinates jicama, jalapeños and carrots in vinegar.
Hot wings are a classic combination with an ice-cold beer. This twist on the traditional is extra flavorful. Recipe featured in “Cheers for Beer, ” October 2013
1 tablespoon packed brown sugar
1 tablespoon coarse salt
1 (12-ounce) bottle of beer
2 pounds chicken wings (about a dozen or so)
1 1/2 teaspoons onion powder
1 1/2 teaspoons garlic powder
1 1/2 teaspoons paprika
1/4 cup butter
1/4 cup red pepper sauce
1. Heat oven to 350 degrees. Line a baking sheet with foil.
2. In large bowl, beat brown sugar, salt and beer with whisk.
3. Add chicken wings; toss gently to coat. Refrigerate 30 minutes to brine.
4. In a large zip-top bag, mix onion powder, garlic powder and paprika.
5. Drain chicken; pat dry with paper towels. Discard brine. Add chicken to bag with spices, and toss until evenly coated. Place chicken on cookie sheet.
6. In 1-quart saucepan, melt butter. Stir in pepper sauce. Heat to a simmer.
7. Pour mixture over wings. Bake 30 – 35 minutes or until juice of chicken is clear when thickest part is cut to bone (internal temperature should be 165 degrees). If desired, shake extra pepper sauce over wings after baking. Serve warm. Serves 6 – 12.
Photo by Ashley Rowe
Sallye’s Snappy Cheese
For the small set, or for those with timid taste buds, simply omit the jalapeño and banana peppers. It is also divine with a little crumbled cooked bacon on top. Recipe featured in “Campsite Eats, ” May 2013
2 cups grated sharp cheddar cheese
1 (4-ounce) block cream cheese, softened
1/2 – 1 tablespoon minced pickled jalapeños
1/2 – 1 tablespoon minced banana peppers
1/4 cup mayonnaise (I use Duke’s.)
1 pinch garlic salt
1 pinch Tony Chachere’s Creole Seasoning
1. Blend together all ingredients and enjoy. Serve with crackers or use as a spread to make quesadillas, sandwiches, or to top burgers. Makes about 2 1/2 – 3 cups.
CHEDDAR CORNBREAD JALAPEÑO POPPERS
A perfect pairing for a frosty pint — spicy-hot poppers. Recipe featured in “Cheers for Beer, ” October 2013.
12 medium to large fresh jalapeño peppers
1 (15-ounce) box of cornbread mix
1 cup fresh corn kernels (May substitute canned, drained.)
1 1/2 cups shredded cheddar, divided (1 cup for the batter and 1/2 cup for sprinkling)
1. Preheat oven to 350 degrees.
2. Slice each jalapeño down the center and carefully remove all the seeds and pith. Set aside. (It’s best to use gloves when handling peppers.)
3. In a medium bowl, prepare the cornbread batter according to the box instructions. Add in the corn and 1 cup of the cheese.
4. Fill each jalapeño halfway with some batter. (Be careful not to overfill.)
5. Place on a baking sheet. Sprinkle tops with the remaining cheese.
6. Bake for about 15 – 20 minutes, or until the poppers are puffed and the cornbread is firm and cooked through. Let cool slightly before serving. Serves 6 – 12.
Pomegranate Pear Walnut Salad
This gorgeous salad featuring tangy fruit and rich goat cheese is bursting with tastes and textures. The variety of colors make this dish a wonderful starter for a holiday party. Recipe featured in “The Mediterranean Diet Made Easy, ” April 2013
9 ounces mixed greens
1 pear, sliced
1/2 cup pitted sliced Medjool dates
1/4 cup pomegranate seeds
1/2 cup coarsely chopped walnuts
1/2 cup dried cranberries
3 ounces goat cheese
pomegranate balsamic vinegar
1. Combine the first seven ingredients.
2. Drizzle with pomegranate balsamic vinegar and walnut olive oil to taste. Toss and serve.
Photo by Dan Anderson
Pumpkin Curry Soup
This glorious, lush soup is ideal for autumn. Recipe featured in “The Stone Soup Connection, ”
1 large pumpkin
2 sticks butter
1 tablespoon coriander
2 teaspoons cardamom
1 teaspoon clove
1 – 2 dried chili peppers, chopped
1 teaspoon fennel seeds
2 large yellow onions, peeled and diced
2 red bell peppers, seeded and diced
3 carrots, peeled and diced
2 – 4 quarts chicken stock (may need more depending on size of the pumpkin)
2 tablespoons good quality curry paste (red or yellow)
2 cans coconut cream
1. Preheat oven to 375 degrees.
2. Cut off the top of the pumpkin and scoop out all the seeds.
3. Drop one stick of butter into pumpkin along with the coriander, cardamom, clove, chili peppers, fennel and some salt.
4. Put the lid back on the pumpkin and bake on a cookie sheet in the oven for an hour.
5. Remove and let cool at least 30 minutes.
6. In a stockpot, sauté onions, bell peppers and carrots with remaining stick of butter.
7. Once softened, add stock and pumpkin flesh scooped out of the shell to stockpot.
8. Add curry paste and coconut cream to the pot. Puree and serve hot. Serves 10 – 15.
Thyme’s Fresh Grilled Fish Tacos with Pineapple Slaw
These yummy fish tacos courtesy of Thyme by the Bay in Fairhope will spice up your weekend menu. Recipe featured on the June 2013 cover.
1 tablespoon cumin
3 tablespoons smoked paprika
1 tablespoon lemon pepper
1 tablespoon chipotle pepper
1 tablespoon oregano
2 tablespoon salt
1 tablespoon black pepper
1 pound mahi mahi, filleted
1 tablespoon canola oil
1/2 head of cabbage, shredded
1 jar each pickled banana peppers, red peppers and onions, sliced
1 cup sour cream
1/2 cup pineapple chunks, pureed
1 teaspoon tarragon
salt and pepper, to taste
8 flour tortillas, warmed
pineapple chunks, to garnish
cilantro, to garnish
lime, to garnish
1. Preheat grill on high heat. To make fish rub, combine first 7 ingredients.
2. Brush fish with oil and dust liberally with rub. Grill until cooked through, about 3 minutes.
3. To prepare slaw, in a bowl, combine cabbage, peppers and onion.
4. To make sauce, mix together sour cream, pureed pineapple chunks, tarragon, salt and pepper.
5. Fill tortillas with fish and slaw. Garnish with pineapple chunks, cilantro and lime. Top with sauce.
Cranberry Blood Orange Dijon Salmon
Simple, yet sensational, salmon makes a stunning summer supper. Recipe featured in “The Mediterranean Diet Made Easy, ” April 2013
1 tablespoon cranberry-pear white balsamic vinegar
(may substitute whole cranberry sauce)
1 tablespoon blood orange olive oil
2 teaspoons Dijon mustard
2 teaspoons whole-grain mustard
1 1/2 pounds salmon, cut into 4 fillets
1. Preheat oven to 425 degrees.
2. Mix first 4 ingredients in a bowl.
3. Place salmon on a foil or parchment-lined baking pan.
4. Spread 2 teaspoons of cranberry-mustard mixture onto each fillet.
5. Bake for 8 – 10 minutes, or until desired doneness. Serves 4.
SAUTÉED PUPPY DRUM WITH CRABMEAT YVONNE
The petite fish, indigenous to our Gulf waters, is a delightful accompaniment to Crabmeat Yvonne, a dish named for early owner Justin Galatoire’s daughter. According to the restaurant’s treasured cookbook, she was a fixture at the eatery from the late 1930s until 2000. Recipe featured in “The Culinary Sorcerer, ” November 2013.
Crabmeat Yvonne (see below)
6 puppy drum fillets (8 – 10 ounces each), or other flaky white fish
Salt and freshly ground black pepper, to taste
2 cups all-purpose flour
2 cups Clarified Butter
lemon wedges, for garnish (optional)
1. Prepare the Crabmeat Yvonne and set aside. Season the fish with salt and pepper and dust with flour. Cover the bottom of a large sauté pan with clarified butter and set over medium-high heat. Shake any excess flour from the fish and sauté for 4 – 5 minutes per side, until a golden brown crust is formed.
2. If the crabmeat mixture has cooled, briefly reheat it over a high heat. Place each fillet on a warmed plate. Distribute crabmeat mixture atop each fillet. Garnish with lemon wedges, if desired. Serve immediately. Serves 6.
This garnish goes well served alongside meat, poultry or fish, but it also holds its own as a dish by itself. To shake things up, substitute the crabmeat for 2 pounds of crawfish to make Crawfish Yvonne.
6 fresh artichokes
juice of 1 lemon
Meuniére Butter (see below)
1 pound domestic button mushrooms, sliced
1 bunch of scallions (white and green parts), chopped
1 pound jumbo lump crabmeat, cleaned
1. In a large pot, submerge the artichokes in water, add the lemon juice, and boil for about 30 minutes until stems are tender.
2. Allow the artichokes to cool and peel all the exterior leaves from artichoke hearts. Using a spoon or your thumb, remove and discard the chokes, leaving only the bottoms. Cut the bottoms into slices. Set aside.
3. In a large skillet over medium heat, heat the Meuniére Butter. Add the mushroom, artichokes and scallions and sauté. Gently fold in the crabmeat and continue to sauté until the crabmeat is heated through. Remove from the heat. Serves 6.
The sauce is also known as “beurre noir” (black butter) or “beurre noisette” (nut-brown butter). It is delicious served up over most any seafood dish.
1 pound salted butter
1 tablespoon fresh lemon juice
1 tablespoon red wine vinegar
1. In a medium saucepan over medium heat, melt the butter, whisking constantly for 8 – 10 minutes, until the sediment in the butter turns dark brown, almost (but not quite) to the point of burning, and the liquid is a deep golden color.
2. Remove the pan from the heat and continue to whisk slowly, adding the lemon juice and the vinegar to the browned butter. The sauce will froth up until the acids have evaporated. When the frothing subsides, the sauce is complete. Makes 2 cups.
Deep Dish Italian Casserole
This is a fabulous family-pleasing pizza-style casserole. Add a salad, some fruit or a sautéed vegetable, and you’re set. Recipe featured in “Simple Suppers, ” August 2013
1 pound lean ground beef
2 (14.5-ounce) cans fire-roasted, diced tomatoes with garlic
1 – 2 teaspoons Italian seasoning
1 – 2 teaspoons of salt
1 (13.8-ounce) can refrigerated pizza crust
1 1/2 cups shredded mozzarella cheese
1. Preheat oven to 425 degrees.
2. Brown the ground beef in a non-stick skillet over medium-high heat. Drain, if necessary.
3. Add tomatoes, seasoning and salt. Cook until heated through.
4. While meat cooks, spray a 9-by-13-inch baking dish with cooking spray. Unroll pizza crust and press into the bottom and halfway up the sides of the baking dish.
5. Spread meat mixture over pizza crust. Bake uncovered for 12 minutes.
6. Top with cheese and bake for 5 more minutes, or until the cheese melts and the crust turns golden. Let cool before serving. Serves 6.
FROZEN PEACH SOUFFLÉS
Smooth and creamy, these rich delights make a scrumptious (and impressive) summer supper finale. Recipe featured in “Chill Out, ” July 2013
2 cups crushed shortbread cookie crumbs
1 tablespoon unsalted butter, melted
3 cups peeled, chopped peaches
1 (8-ounce) block low-fat cream cheese, softened
1 teaspoon almond or amaretto extract
2 tablespoons Splenda or other sweetener, to taste
4 cups whipped topping (or whipped cream)
extra whipped topping, for garnish
extra shortbread cookie crumbles, for garnish
1. Mix together cookie crumbs and butter. Press mixture into the bottoms of 8 large muffin tins or 16 mini muffin tins.
2. In a food processor, blend peaches, cream cheese, almond extract and Splenda until smooth. Gently fold in 4 cups of whipped topping with a spatula, until combined.
3. Spoon mixture over cookie crusts. Freeze for 2 or more hours, until solid.
4. Just before serving, remove from freezer and run a kitchen knife (warm under hot water) around tin edges. Serve frozen. Garnish with whipped topping and cookie crumbles, if desired. Makes 8 large or 16 mini soufflés.
Photo by Ashley Rowe
Chocolate Marshmallow Bars
These rich treats are an easy, make-ahead dessert for outdoor adventures. Recipe featured in
“Campsite Eats, ” May 2013
1/2 cup butter, softened
1 cup sugar
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1 teaspoon vanilla
1 cup miniature marshmallows
1/2 cup semisweet chocolate chips
1 cup brown sugar
1. Preheat oven to 350 degrees.
2. Cream butter and sugar until smooth and well combined.
3. Beat in 1 whole egg and 2 egg yolks (reserving the whites for later).
4. Mix in the flour, baking powder, salt and vanilla.
5. Spread mixture into a lightly greased 9-by-13-inch baking pan.
6. Sprinkle marshmallows and chocolate chips on top of batter.
7. Beat reserved egg whites with an electric mixer until stiff peaks form. Gently fold in brown sugar.
8. Spread this mixture over the chips and marshmallow to cover.
9. Bake for 30 minutes. Cool completely before cutting into bars. Makes approximately 24 bars.