The Lady and Sons (6 page)
Authors: Paula Deen
SERVES 6 TO 8
| 1 head broccoli 6 to 8 slices cooked bacon, crumbled ½ cup chopped red onion ½ cup raisins (optional) 8 ounces sharp Cheddar cheese, cut into very small chunks | cup mayonnaise 2 tablespoons vinegar ¼ cup sugar 1 cup halved cherry tomatoes |
Trim off large leaves of broccoli. Remove tough stalks at end and wash broccoli thoroughly. Cut flowerets and stems into bite-size pieces. Place in a large bowl. Add crumbled bacon, onion, raisins, and cheese. In a small bowl, combine remaining ingredients, stirring well. Add to broccoli mixture and toss gently.
The Lady & Sons
SERVES 6 TO 8
| Two 15¼-ounce cans sliced beets, rinsed and drained 1½ cups crumbled feta cheese ½ cup pitted ripe olives ¼ cup chopped fresh dill | ½ cup olive oil ¼ cup rice wine vinegar Salt, pepper, and garlic powder to taste Dash of tabasco |
Remove broiler tray from oven and coat with nonstick cooking spray. Replace tray and preheat broiler. After beets are drained place on coated broiler tray. Place under hot broiler, turning every 2 to 3 minutes until edges start to brown, approximately 10 to 15 minutes. Remove beets from oven and allow to cool. Mix remaining ingredients with cooled beets. Toss and serve.
FISH AND SHELLFISH
Low Country Boil Black Pepper Shrimp
Savory Salmon
Savannah Crab Cakes
Spicy Shrimp and Pasta Casserole
Scallops Charleston
Deviled Seafood Casserole
Mushroom-Stuffed Baked Red Snapper
Shrimp and Scallop Fraîche
Fillet of Sole Paprika
Shrimp with Rice
Shrimp Gumbo Casserole
Lemon Mackerel
Shrimp and Mushroom Casserole
Red Snapper Stuffed with Crabmeat
Shrimp and Artichoke Bake
Bourbon ‘Beef Tenderloin
Old-Time Beef Stew
Basic Meat Loaf
Barbecue-Style Pork Chops
Pot Roast
Pepper Steak
Burgundy Beef Roast
Sausage-Rice Casserole
Beef Stroganoff
Cheeseburger Meat Loaf and Sauce
‘Veal and Creamed Spinach
Foolproof Standing Rib Roast
Swiss Steak
Farmer's Pork Chops
Steak and Greens
The Lady's Oven-Roasted Ribs
Sausage and Grits
Piggy Pudding
Southern Fried Chicken
Chicken Pot Pie
Chicken Brunswick Stew
Baked Hen and “Dressing
Chicken in ‘Wine Sauce
Chicken Paprika
Chicken Georgia
Herbed Stuffed Chicken Breasts
Honey Game Hens
Pecan Chicken
Chicken and Rice Casserole
Chicken and “Dumplings
Marinated Cornish Hens
Herb-Baked Chicken
Chicken Breasts in Sour Cream Sauce
“Duck Burgundy
Chicken Casserole
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SERVES 6
This dish is indigenous to Savannah and our lifestyle. Calling up a dozen friends for a cookout is a great casual way to entertain, especially if the food is cooked outside over an open flame (you can also use a portable gas fish cooker). Once the Low Country Boil has been cooked and drained, I like to pour it out on a table covered with newspaper.
| Crab boil (2 teaspoons per quart of water) 12 small red new potatoes Six 4-inch pieces good smoked link sausage | 6 ears fresh corn 3 pounds fresh shrimp (26 to 30 count per pound), unpeeled |
Fill a large pot with enough water to cover all ingredients. Add crab boil and heat until boiling. Adjust crab boil to suit your taste. When boiling, add potatoes and sausage. Cook on medium heat for 20 min utes. Add corn and cook for an additional 10 minutes. Add shrimp and cook for no more than 3 minutes (do not overcook!). Drain and serve with piping-hot bread and ice-cold beer.
The Lady & Sons
SERVES 6
| 3 pounds fresh shrimp, unpeeled 8 tablespoons (1 stick) butter 2 to 3 tablespoons chopped garlic | 4 tablespoons freshly ground black pepper |
Preheat oven to 450 degrees. Wash and drain shrimp. Place in a shallow baking pan. Melt butter in a saucepan. Add garlic and sauté 3 to 4 minutes. Pour over shrimp and toss to coat. Pepper shrimp until shrimp are covered well. Bake until pink (about 5 minutes), turn, bake a few minutes
longer, and pepper again. This will not be good unless you use a heavy hand with the pepper. Serve with a fresh garden salad and hot French bread. Dip bread in the pan juices for an extra treat.
The Lady & Sons
SERVES 4
| One 2-pound salmon fillet House Seasoning (see page 160) Juice of 2 lemons 1 medium orange, sectioned and seeded 1 medium onion, sliced thin 1 small red bell pepper, julienned 1 small green bell pepper, julienned | 1 pint strawberries, cleaned and sliced ½ cup water ½ cup honey ½ cup chopped fresh chervil or baby dill 4 cloves garlic, minced 1 bunch chives, chopped |
Preheat oven to 350 degrees. Place salmon fillet on a foil-lined pan. Season with House Seasoning and lemon juice, then cover and surround fish with orange, onion, and red and green bell pepper. Mix strawberries, water, honey, chervil or dill, garlic, and chives together. Pour evenly over salmon. Cover with foil and pierce foil, allowing salmon to steam. Bake for 25 to 30 minutes. Serve with rice.
SERVES 4 TO 6
| 1 pound crabmeat, picked free of shell ½ cup crushed Ritz crackers 3 green onions, finely chopped, with tops ½ cup finely chopped bell pepper | ¼ cup mayonnaise 1 egg 1 teaspoon Worcestershire sauce 1 teaspoon dry mustard Juice of ½ lemon ¼ teaspoon garlic powder |
| 1 teaspoon salt Dash of cayenne pepper | Flour for dusting ½ cup peanut oil |
Mix all ingredients together except flour and peanut oil. Shape into patties and dust with flour. Panfry in hot peanut oil over medium heat until browned, for 4 to 5 minutes. Flip and panfry other side until golden brown.
| ½ cup chopped green onion ½ cup chopped dill pickle 1 cup mayonnaise | ½ teaspoon House Seasoning (see page 160) |
In a bowl, combine chopped onion, pickle, mayonnaise, and House Seasoning and mix well. Serve alongside crab cakes with lemon wedges.
The Lady & Sons
VARIATION:
Substitute
⅓
cup capers for
½
cup pickles and add a dash of cayenne pepper.
SERVES 8
| 2 eggs 1½ cups half-and-half 1 cup plain yogurt ½ cup grated Swiss cheese ⅓ cup crumbled feta cheese ⅓ cup chopped fresh parsley 1 teaspoon dried basil, crushed | 1 teaspoon dried oregano, crushed 9 ounces angel hair pasta, cooked 16 ounces mild salsa, thick and chunky 2 pounds shrimp, cleaned, peeled, and deveined ½ cup grated Monterey Jack cheese |
Preheat oven to 350 degrees. Grease a 12
×
8-inch pan or glass dish with butter. Combine eggs, half-and-half, yogurt, Swiss and feta cheeses, parsley, basil, and oregano in medium bowl; mix well. Spread half the pasta on bottom of prepared pan. Cover with salsa. Add half of
the shrimp. Cover with Monterey Jack cheese. Cover with remaining pasta and shrimp. Spread egg mixture over top. Bake for 30 minutes or until bubbly. Let stand for 10 minutes.
SERVES 4
| 1½ pounds fresh sea scallops Salt and pepper to taste ½ teaspoon garlic powder ¼ teaspoon paprika ¼ cup finely chopped fresh basil Flour for dusting ¾ cup sherry or dry white wine | 1 shallot, finely chopped 8 ounces fresh mushrooms, quartered tablespoons butter tablespoons all-purpose flour 1 cup grated Gruyère cheese |
Season scallops with salt, pepper, garlic powder, paprika, and basil. Dust scallops with flour. Sauté in a pan that has been lightly coated with nonstick cooking spray and a small amount of olive oil. Cook scallops on both sides until browned. Remove scallops from pan. To the drippings in the pan, add sherry, shallots, and mushrooms; cook for approximately 3 to 4 minutes. In a separate saucepan, melt butter over medium heat and add 3 tablespoons flour. Mix well and cook for 2 minutes over low heat, stirring constantly. Pour shallots, mushrooms, and liquid from scallops into flour mixture. Mix well. Stir scallops into sauce. (If too thick, you can thin with clam juice or fish or chicken stock.) Transfer to four individual baking dishes, top with cheese, and broil for 1 minute, until browned. Serve with wild rice.
