BLUDD

Tis my signature cordial. I've been making this for about 15 years now. I can't tell you what's in it, but I thought it'd be funny to tease everyone a bit! Hehehehehehhe!

Sausage cornbread

I found this in a cookbook that I have called 'Flavors of the South'. I had never heard of sausage cornbread and it appealed to my tastebuds and tummy. I was not disappointed. Because of time constraints, I just used Jiffy cornbread mix, but you can try this from scratch. Be warned tho. The Itis (pronounced eye-tiss) sets in REAL quick with this!

Ingredients:

1 lb of sausage meat, hot or mild

1 1/2 cups cornmeal

1/2 cup flour

4 teaspoons baking powder

1 cup milk

1 egg

2 tablespoons of sausage drippings.

Directions:

Preheat oven to 425. In a skillet on medium, cook the sausage. Once all nice and brown, set aside and save the drippings. Mix up your cornbread batter and add in the meat as well as two tablespoons of the drppings. Pour into a cake pan or back into the skillet and bake for 25 mins or until golden brown. Cut into wedges and serve.

Parmasean Wings & Sweet-n-Sour Wings

This time of year means two things: A) SUPER BOWL!! and B) SUPER BOWL PARTIES!!!! And what is one of the best things to have while watching the big game? WINGS!!!!! Here are two wing recipes that totally rock, have lots of flavour and are easy ( and I am talkin E-Z) to make!!

Parmasean Wings

Ingredients:

5 lbs disjointed chicken wings
1 lb melted butter
1 16oz can of parmasean cheese
4 tsp garlic powder
4 tsp oregano

Directions:

Preheat oven to 400 F. Dip wings in melted butter then roll in mixture of parmasean cheese, garlic powder and oregano. Place on a greased sheet pan or baking pan. Bake for 45mins.


Sweet n Sour Wings

Ingredients:

5 lbs disjointed chicken wings
3-4 cups ketchup
4 tbsp worstershire sauce
2 tsp brown sugar
4 tsp soy sauce
4 tsp seasoned salt
2 cups crushed pineapple

Directions:

Preheat oven to 400 F. Thaw wings. Mix ketchup, worstershire sauce, brown sugar, soy sauce, seasoned salt and crushed pineapple. Pour over wings. Bake in sauce for about 1 hour. Serve.

Mom-mom's Oyster Stew

Grandmothers. Nanas. Mom-moms. Grammies. Whatever you call them, we all have them and we all love them. They save us from buttwhuppins, teach us all kinds of neat things and love us unconditionally. Mine was a whiz in the kitchen and had a way to cook EVERYTHING. This lil dish was given to me when I asked her what else I could do with oysters besides steam them or fry them. OMG, talk about yummy!!!!Enjoy!!


Ingredients:
1 qt. oysters
1/2 lbs butter cut into pieces
2 potaotes, diced
scalded milk or cream
2 tbsp salt
1tsp white pepper
papricka

Directions:

Heat oysters in their liquid over high heat. Cook until the edges curl (2 to 3 minutes). Add butter and the scaleded milk/cream and potatoes. Season with salt, pepper and papricka to taste. Serve in a bowl or soup toureen.

Kreyters

Ok ok, Kelly, here ya go...sheeeeeeeeeeesh!!! Kreyters, your basic country fried potatoes...with a twist...

Ingredients:

4 whole large potatoes
1 onion
1 green, 1 red, 1 yellow bell pepper
6 pieces of bacon
1 cup shredded cheddar cheese
seasoned salt
black pepper
cajun seasoning
garlic powder
2 sticks of butter or margarine

Directions:

Chop up onions, peppers and set aside. Cook bacon until crispy then remove. Wash then cube, or slice up potatoes. Place in skillet with butter or bacon drippings. Add in onions and peppers. Stir or flip every few minutes. Add in bacon. Season to taste. Cook until potatoes are tender. Top with cheddar cheese and let sit on very low heat until cheese is melted. Spoon out and serve!!

Thai Peanut Sauce

I got this from my good friend Laura. This totally RAWKS over chicken!!

Ingredients:

1 cup creamy peanut butter
1 cup water
black pepper
Chinese five spice
sea salt or seasoned salt
cayenne pepper

Directions:

Mix peanut butter and water into a blender. Mix until smooth. Add more peanut butter or water until you get the desired consistancy. Add spices to taste. Pour over baked boneless skinless chicken breasts.

Bill-B-Q sauce (cuz anyone can make BBQ sauce)

Born during a family cookout on Memorial Day, the original BBQ sauce was made with premade BBQ sauce due to time constraints. It has, however, evolved into a made from scratch item that has everything you look for in a BBQ sauce, including that little TANG that hits the back of your tongue. Most recently, I've also added in either apricot or peach preserves to add a real nice mellow sweetness that is followed up by that there TANG.

Bill-B-Q Sauce (cuz anyone can make BBQ sauce)

Ingredients:

2 cans tomato sauce
1 med. bottle of ketchup
1/2 cup cider vinegar
1 small bottle of unsulphured molasses
1 tsp of cinnamon
black pepper
creole seasoning
honey
worchestershire sauce
hot sauce
Jack Daniels whiskey
liquid smoke

Directions:

Mix ingredients. Cook over medium heat for 30 mins or until sauce thickens, stirring occasionally. Taste and add seasonings to taste. Add in more honey, Jack, hot sauce and worchestershire sauce to taste. Bring to a simmer. Bottle to cool or pour into a bowl to brush onto whatever you have on the grill. Add it during the last 10-15 mins of cooking. Set some out for dipping as well.

Mom's Vegetable Goulash

Mom used to make this for us all the time. It was good, quick and easy...plus it kept ya regular!

Mom's Goulash

Onions
Celery
Green peppers
Mushrooms
Corn
tomatoes
lima beans
green beans

stir fry with butter, add all in and let simmer until soft...add in sliced whole tomatoes until they';re soft...sprinkle with parm plus...and then serve...maybe a tablespoon of sugar...use usual seasonings...(lil salt or Adobo seasoning, black pepper, garlic powder, cajun spice)

Eggplant Salad

I found this dish at a local Moroccan restaurant and immediately fell in love with it. It was served as an appetizer with pita bread, but this could easily be served as a main dish. That's how filling it is.

Eggplant Salad: Shlada De-al Bedenjan


4 eggplants
1 teaspoon salt, plus more as needed
2 tablespoons extra-virgin olive oil
2 large tomatoes, peeled and grated
1/2 onion, finely chopped
4 cloves garlic, finely chopped
1 tablespoon paprika
1 teaspoon ground cumin
1/2 teaspoon ground black pepper
4 flat-leaf parsley sprigs, finely chopped
4 cilantro sprigs, finely chopped
2 tablespoons red wine vinegar
2 lemons, quartered

Cut the eggplant into 2-inch cubes. Bring a large pot of
salted water to a boil. Add the eggplant and cook until
tender. Drain.

Heat the oil in a large skillet over medium heat. Add the
tomato, onion, and garlic and cook, stirring occasionally, for
8 to 10 minutes. Add eggplant, paprika, cumin, black pepper,
parsley, and cilantro and cook gently, mashing the ingredients
occasionally, until any excess liquid cooks off, about 10 to
12 minutes. Add the vinegar, mix well, and let cool.

Transfer the eggplant salad to a platter and garnish with the
lemon quarters.

Andouille and Chicken Jambalaya

Found this on the web for my friend, Magnus, for some shindig he was having. It turned out REALLY well and has now become a staple in his recipe repetoire.

Andouille and Chicken Jambalaya




1/2 cup vegetable oil
3 cups chopped onions
1 cup chopped bell peppers
3 teaspoons salt
1 1/4 teaspoons cayenne
1 pound andouille, chorizo, or other smoked sausage cut crosswise
into 1/4 inch slices
1 1/2 pounds boneless white and dark chicken meat, cut into 1 inch
cubes
3 bay leaves
3 cups medium-grain white rice
6 cups water
1 cup chopped green onions

Heat the oil in a large cast-iron Dutch oven over medium heat. Add
the onions, bell peppers, 2 teaspoons of the salt and 1 teaspoon of
the cayenne. Stirring often, brown the vegetables for about 20
minutes, or until they are caramelized and dark brown in color.
Scrape the bottom and sides of the pt to loosen any browned
particles. Add the sausage and cook, stirring often for 10 to 15
minutes, scraping the bottom and sides of the pot to loosen any
browned particles. Season the chicken with the remaining 1 teaspoon
salt and remaining 1/4 teaspoon cayenne. Add the chicken and the bay
leaves to the pot. Brown the chicken for 8 to 10 minutes, scrapping
the bottom of the pot to loosen any browned particles. Add the rice
and stir for 2 to 3 minutes to coat it evenly. Add the water, stir
to combine, and cover. Cook over medium heat for 30 to 35 minutes,
without stirring, or until the rice is tender and the liquid has
been absorbed. Remove the pot from the heat and let stand, covered
for 2 to 3 minutes. Remove the bay leaves. Stir in the green onions
and serve.

Honey Butter

I kinda sorta borrowed this from my good friend and brother from another mother, Magnus. Then I tweaked it a bit. The friends at work love it with my homemade bread and chili, and now so do the family. According to my best buddy, Laura, it even has medicinal value. Apparently, her back was bothering her and then she sampled some of the honey butter and it went away. I just thought it was a fluke, but the next time it happened, she had some again...and the pain went away! Hurrah for natural cures!!

Ingredients:

1 lb salted butter (can also be sweet whipped butter)
16 oz honey
vanilla extract
ground cinnamon

Directions:

Leave the butter out until it gets to room temperature. Place into a mixing bowl. Add in honey and start the mixer. Keep adding the honey until well mixed and until it gets to the proper consistency. Add in cinnamon and vanilla extract to taste. Serve with warm bread, biscuits, or a bagel...or two...or five...

Ginger Scallion Soy sauce

Now this little number you can also get from any chinese restaurant when you order steamed or fried dumplings. In addition to dipping the dumplings into it, you can also use it to marinade your burgers while cooking them. It will add a very sweet but tangy flavour to the burger!! Quite delicious!

Ginger Scallion Soy Sauce:



1 small piece ginger, about 2 ounces
2 scallions (green onion)
1/2 cup soy sauce
2 tablespoons white vinegar
1 1/2 teaspoons sugar
2 tablespoons water
1 teaspoon spicy Chinese chili red paste (optional)


Peel ginger and cut into small pieces. Press about 1/2-inch piece of
ginger in a garlic presser and squeeze ginger juice and small bits
into a medium size bowl. Grate another 1/2-inch piece into same
bowl. Finely chop the scallions and place in the same bowl. Add all
other ingredients and mix well. Adjust by tasting and enjoy this
fantastic Chinese dumpling dipping sauce.

Prep Time: 5 minutes

Drunken Corned beef and cabbage

This is something that I've made nearly every St. Patty's day. One particular St. Patty's day, I had it in the crock pot and asked my roommates to keep an eye on it and just make sure they saved me some. When I got home, I had a decent sized bowl waiting for me. The rest, however, was gone. Gee, some friends I have, huh?

Ingredients:

2 briskets of corned beef
1 head of cabbage
3-4 russet potatoes
2 pint cans of Guinness stout
sea salt
black pepper


Directions:

Trim fat off of the corned beef briskets and dice into cubes. Fill a crock pot with the two pint cans of Guinness. Wash, peel and cube the potatoes, keeping the cubes small. Place the cubed corned beef and potatoes into the crock pot and turn it on high. Cover and let cook. Once the beef and potoates start to get soft, shred and add in the cabbage. Season to taste. Cook until cabbage is soft. Serve in large bowls with Irish soda bread.

Marinated fried boneless skinless chicken breasts

They say that necessity is the mother of invention. So is boredom...and hunger...definitely hunger. I came up with this idea after coming home from Pennsic 28. I had company who were starving, as was I, and I was in the mood for fried chicken. This is the result. Needless to say, there was none left over. *le sigh*

1-2 lbs package of boneless skinless chicken breasts
1-2 bottles of J.W. Dundees' honey brown lager (or equivalent)
seasoned salt
black pepper
garlic powder
cajun spice
2 1/2 cups of flour or corn meal
cooking oil

Directions:

Wash and place chicken breasts into a microwavable bowl. Using a fork, poke holes in the chicken and then pour the entire bottle(s) of Honey Brown over them. Cover with foil and set in the fridge to marinate for a few hours. Meanwhile, pour the flour or cornmeal into a seperate bowl and add seasonings. Pull the chicken out and drain. Place them one at a time into the flour/cornmeal-seasoning mix. Make sure they are completely coated by the mix. Pour about an inch and a half into a frying pan and turn heat up to medium. When the oil starts to bubble, place the chicken into the frying pan. It should immediate start to sizzle and pop. Fry on both sides until golden brown. Place chicken pieces on a plate with a paper towel to drain excess oil. Serve with side dishes or salad.

Mama's Fry Pies

As a child, my family and I would roam all over the area, plucking wild raspberries and strawberries to make these. We'd then go to my grandmother's house and make them and serve them up with vanilla ice cream. Berry Berry nummy!! Almost any fruit can be used for this. Use your imagination!

Mama's Fried Pies

8 ounces dried peaches
1 cup sugar
2 tablespoons margarine
1 homemade pie crust, recipe follows, or substitute with ready-made
biscuit dough
Oil, for frying

Cook fruit in water until tender. Drain and mix with sugar and margarine.
Mash well. Refrigerate overnight if possible. Roll out homemade piecrust
dough and cut into saucer-sized circles.

Spoon fruit onto circles and fold over into crescent shapes, then close
the edges completely with a fork. Fry until golden brown. Place fried pies
on paper towels to absorb excess oil.

Variations: For baked pies, place crescents on a lightly-greased baking
sheet in a 400 degree oven until golden brown.

For apple pies, use dried apples and add apple pie spice (or nutmeg and
cinnamon) and vanilla to taste.

For prune pies, use dry, pitted prunes and add vanilla to taste.

Homemade Pie Crust:
1 1/2 cups all-purpose flour
Salt
1/2 cup vegetable shortening
1/2 cup ice-cold water
Place the flour and a dash of salt in a mixing bowl. Add the shortening
and cut it in with a pastry blender or use your hands, as I do. Add the
water, a teaspoon at a time, kneading until the dough is smooth.
Yield: 1 pie crust

Apache Fry Bread

Apache Fry Bread

4 cups all-purpose flour
1/4 cup baking powder
1 tablespoon salt
3 cups water
5 pounds lard
Chili powder, honey or powdered sugar, for garnish


Mix flour, baking powder, and salt together in a large bowl. Slowly
add in the water, a little at a time, using a fork to blend until
the mixture forms into dough. Knead the dough until all the lumps
are gone about 5 minutes. Cover with plastic wrap and let the dough
rest about 1 hour.

Meanwhile, melt the lard in a Dutch oven over high heat. When it
just begins to smoke, drop a small piece of dough into the oil. If
it quickly rises to the top, the oil is hot enough to begin frying.
Take a piece of dough and roll it into a golf ball-sized ball.
Stretch the dough into a disk-like shape as you would a pizza dough.
When you have a piece ready to go, carefully place the dough into
the oil and let it brown on 1 side about 1 1/2 minutes and then turn
it over to brown the other side for another 1 1/2 minutes. Remove
the fry bread from the oil and let it drain on paper towels until
cool. Enjoy fry bread by sprinkling it with chili, honey, or
powdered sugar.

White BBQ sauce ???

Now this one has an interesting back story. I was watching food network one night and along comes Bobby Flay's BBQ america. He was visiting some of the best BBQ joints in the south. Now, those that know me, knows I loves me some BBQ, so I watched. Some of the joints were cool and I picked up some cool tips, however, the big surprise came in the final segment. Bobby stopped in Alabama to investigate a report of a white BBQ sauce. My head tilts, and I go "Aroooooo?" just like Scooby Doo. "A white bbq sauce? This I GOTTA see!!". and see it, I did. Unfortunately, the recipe was not given...least not yet. A few days later, I was reading thru this big azz book called "the BBQ Bible", and lo and behold, there it was!! Talk about bein happy!! Anyhows, I tried it out, and had some of my friends try it out. It's been a BIG hit ever since!!

Ingredients:

1 cup mayonnaise or Miracle Whip
1 cup horseradish sauce
1/2 cup apple cider vinegar
black pepper
cayenne pepper
garlic powder
cajun spice

Directions:

Add the mayo or Miracle Whip, horseradish sauce and apple cider vinegar into a bowl. Add more of each until it gets to the desired consistancy. Season to taste. Refrigerate until ready to use. Lather onto beef, pork or chicken during the last 10-20 mins on the grill.

addendum:

I was fortunate enough to be watching TV one night and Unwrapped was doing a feature on...white bbq sauce, straight from Big Bob Gibson's place. Here is the 'official' recipe for the white bbq sauce.

Ingredients

1 cup mayo
1/4 cup white distilled vinegar
1/4 lemon juice
1/4 cup apple juice
1 teaspoon prepared horseradish
salt
black pepper
cayenne pepper

Directions

Combine all ingredients into a bowl except for the seasonings. Mix until smooth. Even out to taste. Add seasonings to taste. Brush over chicken, beef, or pork during last 5-10 minutes of cooking. Set some aside in case extra is wanted.

Chicken Flautas

Now, these, I used to make for my ex-girlfriend, Karoline, and she loved them! I would take them and put them into two overlapping tortilla shells to make them bigger and then serve them over spanish rice. Very delicious and VERY filling!

2 1/2 pounds chicken
1/2 onion, chopped
1 1/2 jalapenos
1 tablespoon salt
1 to 2 cups vegetable oil
36 corn tortillas

In a pot, cover chicken with water. Add onion, jalapenos, and one
teaspoon of salt and bring to a boil and simmer until tender, about
1 hour. Remove meat from pot and cool. Pull chicken apart into small
pieces. Chicken should be continuously pulled apart until
string-like consistency. In a deep pan, heat the oil to about 375 to
400 degrees F. Dip corn tortillas into hot oil for 1/2 a second or
until tortilla is soft. Lay the shredded chicken in the middle of
the corn tortillas. Add enough meat to make sure you taste the
flavor of the meat and the corn tortilla. Roll the tortilla up and
put toothpick through the middle of the flauta to hold in place.
Once rolled, deep fry each flauta in the oil already heated (used to
soften the corn tortillas) until corn tortillas turn to a golden
brown or to your preference. Allow cooling off time. Remove
toothpicks and serve 6 flautas on a plate with salsa or guacamole.

Yield: 6 servings
Prep Time: 1 hour
Inactive Prep Time: 1 hour
Cook Time: 1 hour 40 minutes

Chili con Carnage

This is one of my signature dishes. I've worked hard to perfect this recipe and as a result, it's now infamous. It's a real pleaser with my peeps from work and around the SCA. It's also perfect for cold winter nights! Enjoy!!



Chili con Carnage


Ingredients:
3 lbs ground beef,
2 lbs of sweet or hot
italian sausage,
1 large vidalia onion,
1-2 green peppers,
3-4 green or red chili peppers,
2 12-oz cans of red kidney beans,
3 20-oz cans of tomato paste,
1 5th of Jack Daniels Tennesee Sour Mash Whiskey,
Black pepper,
garlic powder,
creole seasoning (I recommend Luzianne or Tony
Chachere's),
Crystal Louisiana Hot Sauce,


Instructions:
Skin the italian sausage and place into a skillet
along with the ground beef. Cook a pound at a time
of each. Pour in enough Jack Daniels to cover it
and simmer until browned throughout. Season to
taste. Remove sausage and beef mix and place in a
large bowl. Chop up onion, and green peppers. Add
into the next sausage and beef mix. Continue to
season to taste. Once sausage, beef, onion and
pepper mix is done, pour everything into a large
sauce pan or a crock pot. Add in red kidney beans
and tomato paste one can at a time until all are
gone or there is no more room in the saucepan or
crock pot. Chop up chile peppers and toss in. Add
in hot sauce for added heat and flavor. Let simmer
for an hour or two, stirring occasionally. Serve
in large bowls.

Notes:
This is best served with sourdough bread and a
nice lager!!

Welcome to the Kitchen!!

Howdy, y'all!! Welcome to my kitchen! I know, I prolly sound like Paula Dean, but trust me, I'm not. I love to cook as much as she does, and I am looking to share some of my best recipes and whatever lil changes I might make to it. So belly up to the table and I hope you brought your appetite, cuz no one, and I mean NO ONE, goes home hungry!!

Peace,

Bill