BAJA STEAK TACOS WITH GRILLED SPRING ONIONS AND JALAPENO SLAW
BAJA STEAK TACOS WITH GRILLED SPRING ONIONS AND JALAPENO SLAW 1 cup canola oil 1/2 cup Worcestershire sauce 1/4 cup soy sauce 1/4 cup red wine vinegar 2 teaspoons chopped garlic Zest and juice of 1 lime 1/3 cup cilantro, chopped 1 tablespoon Montreal steak seasoning 2...
Crawfish Boil
CRAWFISH BOIL 4 cups salt, divided 40 to 45 pounds live crawfish, divided 5 (3-ounce) bags crab boil 2 (12-ounce) cans beer 12 heads garlic, peeled, quartered, and divided 10 onions, peeled, quartered, and divided 3 pounds new potatoes, skin on, scrubbed, and divided...
BARBECUE PORK SANDWICHES
BARBECUE PORK SANDWICHES 2 (1-pound) pork tenderloins, trimmed Salt, black pepper, and garlic powder to taste 1 (12-ounce) bottle root beer 1 (16-ounce) bottle original barbecue sauce 12 hamburger buns, split and lightly toasted Prepared slaw Place tenderloins in slow...
PATTY’S PICK: TOMATO-BASIL CHEESE PASTA
The origin of this pasta comes from former art director Tempy Segrest and former editor Kelli Bozeman describing in detail a dish they both loved and craved. I immediately went home and created their description by combining a macaroni and cheese dish with some...
PATTY’S PICK: Angel Food with Lemon Filling and Berries
For a quick and easy dessert with delicious fresh berries and a creamy lemon filling, this is the perfect summer delight. With a variety of textures, a great combination of flavors, and an easy-to-assemble beautiful presentation, this dessert is a winner for a special...
Broiled Blackened Salmon with Creole Sauce
Martha Ottaway, Roanoke, Virginia Broiled Blackened Salmon 4 (6-8-ounce) farm-raised salmon filets, skin removed 2-3 tablespoons melted butter Chef Paul Prudhomme’s Blackened Redfish Magic Seasoning Preheat broiler. Roll each salmon filet on all sides in melted...
BIG RIVER TENDERLOIN
1/4 cup green onions, chopped 1⁄4 cup parsley, chopped 2 cloves garlic, chopped 1⁄2 stick butter 1⁄2 pound shrimp, peeled Salt and pepper (red and black) to taste 1 (1- to 2-pound) pork tenderloin Tony Chachere’s Creole Seasoning to taste Saute onions, parsley, and...
Pecan Crusted Catfish
3 tablespoons cream 3 tablespoons Dijon mustard Kosher salt and freshly ground black pepper to taste 4 catfish fillets 1 cup ground pecans Preheat oven to 500 degrees. In a small bowl, combine cream, mustard, salt, and pepper together. Dip filets into mustard sauce,...
Pimiento Cheese
Carolyn and Ben’s Pimiento Cheese The original recipe for this pimiento cheese is from my friends Carolyn and Ben Hodges of Brandon. I added a few extra seasonings and have made it hundreds of times. It is so easy, and everyone loves it and requests the recipe. It is...
SEAFOOD POT PIE
Seafood Pot Pie 1 (14.1-ounce) package pie crusts 2 tablespoons butter ½ cup chopped celery ½ cup chopped green peppers 2 (6-ounce) cans crabmeat, drained, flaked, and cartilage removed 1½ cups tiny shrimp, rinsed and drained 1 tablespoon lemon juice 1 (4-ounce) jar...