Chicken Maque Choux

Chicken maque choux.

2 tablespoons vegetable oil 3 tablespoons butter 2 fryers, each about 3 ½ pounds, cut into serving pieces 4 ½ cups fresh corn kernels scraped off the cob 1 cup beef consommé 3 tablespoons heavy cream 4 medium size yellow onions, chopped 1 medium size bell pepper, chopped 3 fresh ripe tomatoes, coarsely chopped Salt, black pepper, and cayenne to taste ½ teaspoon dried basil leaves 1/8 teaspoon hot sauce 2 tablespoon finely chopped fresh parsley leaves In a large, heavy pot, heat the oil and butter over medium heat. Brown the chicken pieces, turning them frequently to cook evenly. […]

Read More

Chicken Pontalba

Chicken breast with bearnaise sauce.

10 tablespoons unsalted butter 4 boneless chicken breasts, about 6 ounces each 8 cloves garlic, minced 2 cups small diced boiled ham 12 medium-size fresh mushrooms, chopped ½ cup chopped green onions (green part only) Salt, freshly ground black pepper, and cayenne to taste ¼ cup dry white wine 2 cups small diced potatoes Vegetable oil for frying Béarnaise Sauce (recipe follows) Preheat the oven to 400 degrees. Melt 6 tablespoons of the butter in a shallow baking pan. Dip the chicken breasts in the butter, coating them evenly on both sides. Arrange in the pan and bake until tender […]

Read More

Chicken Kiev

Preparing homemade chicken kiev.

1 ½ sticks butter, chilled 6 boneless chicken breasts, each about 6 ounces each ¾ teaspoon salt ¾ teaspoon freshly ground black pepper 1/8 teaspoon cayenne 1 tablespoon snipped fresh chives 2 teaspoons chopped fresh tarragon 3 tablespoons all-purpose flour 2 eggs, beaten 1 cup fine dried breadcrumbs Vegetable oil for deep frying Cut the butter into 6 equal pieces. Place each piece in the center of a square of waxed paper, and with your hands roll each piece of butter into a 3-inch-long log about ¾ inch thick. Place the butter logs in the freezer for about 30 minutes. […]

Read More

Chicken Marengo

Chicken Marengo in cast iron skillet.

2 fryers, about 3 pounds each, cut into serving pieces Salt and freshly ground black pepper to taste ¼ cup olive oil 1 medium-size yellow onion, thinly sliced 1 pound fresh button mushrooms, sliced ½ cup dry white wine 1 cup beef broth 1 (14.5-ounce) can diced tomatoes 1 tablespoon chopped fresh parsley leaves 1 bay leaf ½ teaspoon dried thyme leaves 2 tablespoons flour ¼ cup sliced pimiento-stuffed green olives Preheat the oven to 350 degrees. Season the chicken with salt and black pepper. Heat the oil over medium-high heat in a large skillet. Add the chicken and brown […]

Read More

Southern Fried Chicken

Southern fried chicken on cutting board.

Soaking mixture: 1 quart buttermilk ¾ teaspoon cayenne ¾ teaspoon salt 1 teaspoon freshly ground black pepper ½ teaspoon garlic powder 2 (3-pound) fryers, cut into 8 pieces each Flour mixture: 3 cups all-purpose flour 2 teaspoons salt 2 teaspoons freshly ground black pepper 1 teaspoon cayenne 1 teaspoon paprika Vegetable oil for deep frying Combine the ingredients for the soaking mixture in a large bowl or plastic container. Add the chicken pieces, turning to coat well and evenly. Cover the bowl and refrigerate for at least four hours, turning the chicken once or twice. When ready to cook, drain […]

Read More

Eula Mae’s Hot Dog Chili

1 teaspoon vegetable oil 2 pounds ground beef 1 teaspoon salt 1 teaspoon black pepper ¼ teaspoon Tabasco brand sauce 1/2 teaspoon Accent 3 cups chopped yellow onions 2 cups chopped celery 1 cup chopped green bell peppers 4 garlic cloves 1 (6-ounce) can tomato paste 2 tablespoons chili powder ¼ cup all-purpose flour 1 cup water Heat the oil in a large, heavy pot over medium heat. Add the beef, salt, pepper, Tabasco and Accent, and cook, stirring, until all the pink disappears. Add the onions, celery, bell peppers, and garlic. Cook, stirring, until the onions are soft and […]

Read More

Barbecue Hamburgers

Homemade barbecue sauce hamburger.

In honor of the late Eula Mae Dore, who cooked for the McIlhenneys on Avery Island for more than 40 years, you MUST try these hamburgers. Oh, and her hot dog chili is the best around! 6 pounds ground beef 2 pounds lean ground pork 1 cup finely chopped yellow onions 1 1/2 tablespoons salt 1 tablespoon cayenne 3 teaspoons black pepper 1 tablespoon Tabasco Brand pepper sauce 2 tablespoons Worcestershire sauce 1/2 cup oil from Barbecue Sauce (recipe follows) or 1/2 cup vegetable oil 2 cups Beb’s Barbecue Sauce, recipe follows Combine all the ingredients in a large bowl […]

Read More

Strawberry Cobbler

Strawberry cobbler served in a dish

Cobbler batter: 1 ½ cups all-purpose flour ¼ teaspoon salt 5 tablespoons frozen butter 4 tablespoons frozen shortening 4 to 5 tablespoons ice water Filling: 5 to 6 cups fresh strawberries, hulled, rinsed and patted dry ¾ cup sugar ½ stick butter Fresh whipped cream or vanilla ice cream (optional) To make the batter, preheat the oven to 450 degrees. Lightly grease a two-quart baking dish. Combine the flour and salt in a food processor. Add the butter and shortening and process until the mixture resembles coarse meal. Add four tablespoons of the cold water and process until the dough […]

Read More

Best Coleslaw

Homemade coleslaw

2 cups shredded white cabbage 2 cups shredded red cabbage 1 cup shredded spinach 1 green bell pepper, thinly sliced 1 red bell pepper, thinly sliced 1 cup thinly sliced red onions 2 tablespoons chopped pickled jalapenos 1/2 cup chopped fresh parsley leaves 1 cup mayonnaise 1/4 cup sour cream 1 tablespoon fresh lemon juice 3 tablespoons Creole mustard 1 teaspoon salt 1/4 teaspoon freshly ground black pepper 2 teaspoon sugar Toss the cabbage, spinach, bell peppers, onions, jalapenos and parsley in a large salad bowl. In a small bowl, combine the mayonnaise, sour cream, lemon juice, mustard, salt, pepper and […]

Read More

Pigs in a Blanket

Pigs in a Blanket

1 pound frozen puff pastry (or large biscuits cut in half as a substitute) Flour for dusting 1 egg, lightly beaten 8 uncooked jumbo all-beef hot dogs, cut in half crosswise ¼ cup Dijon mustard 2 tablespoons finely chopped herbs such as rosemary, thyme and parsley Kosher salt Preheat the oven to 400 degrees. Defrost the puff pastry and roll out on a lightly floured surface to about 19/12 inches. Cut the pastry in half, then cut both into 8 pieces, then again to get 16 pieces of pastry. Spread a little mustard down the center of each pastry piece, […]

Read More

Categories

Get Updates

Search Recipes

Feed Me

Shop Now

Crawfish
  Loading...