Creole Mayonaise

Check our Lucky 32 Southern Kitchen Blog Post –Lend Me Your Ears (Of Corn!)

2 ¾ cup of mayonnaise
1 tbsp creole seasoning
1 tbsp Texas Pete hot sauce
1 tbsp lemon juice

Add all of the ingredients to a large mixing bowl. Using a spoon, combine well.

Disclaimer: All our recipes were originally designed for much larger batch size. This recipe has been reduced – but not tested at this scale. Please adjust as to your taste and portion size.

Corn Relish

Check our Lucky 32 Southern Kitchen Blog Post –Lend Me Your Ears (Of Corn!)

2/3 pound corn kernels (canned or fresh cooked)
¼ cup diced jalapeno peppers
½ pound diced tomatoes
¼ cup diced red onions
½ tsp salt
½ tsp minced garlic
2 tbsp canola oil
2 tbsp lime juice
2 tbsp chopped fresh cilantro
½ tsp ground cumin

Drain the corn well and add all of the ingredients to a large mixing bowl. Using a spoon, combine well. Makes 1 quart.

Disclaimer: All our recipes were originally designed for much larger batch size. This recipe has been reduced – but not tested at this scale. Please adjust as to your taste and portion size.

Confit Green Garlic

Check our Lucky 32 Southern Kitchen Blog Post –Slow Heat to Summer: Green Garlic Confit From Plum Granny Farm

1 ½ cups green tomatoes, seeded and rough chopped
½ cup green bell pepper, rough chopped
¼ cup red bell pepper, rough chopped
½ cup yellow onion, rough chopped
¾ tsp mustard seed
½ tsp celery seed
½ tsp chopped garlic
½ tsp turmeric
1/3 cup apple cider vinegar
1/3 cup sugar
1 tsp crushed red pepper

In a food processor, pulse tomatoes until finely chopped but not pureed. Pulse peppers and onion until finely chopped. Combine all ingredients in a saucepan and simmer on medium heat for 20-30 minutes. Cool and store in a jar or container with a lid. Makes 2 ½ cups

Disclaimer: All our recipes were originally designed for much larger batch size. This recipe has been reduced – but not tested at this scale. Please adjust as to your taste and portion size.

Chowchow

Check our Lucky 32 Southern Kitchen Blog Post – “Putting Up” with Lucky 32: Chowchow, Pickles and Preserves

1 ½ cups green tomatoes, seeded and rough chopped
½ cup green bell pepper, rough chopped
¼ cup red bell pepper, rough chopped
½ cup yellow onion, rough chopped
¾ tsp mustard seed
½ tsp celery seed
½ tsp chopped garlic
½ tsp turmeric
1/3 cup apple cider vinegar
1/3 cup sugar
1 tsp crushed red pepper

Disclaimer: All our recipes were originally designed for much larger batch size. This recipe has been reduced – but not tested at this scale. Please adjust as to your taste and portion size.

Charred Tomato Vinaigrette

Check our Lucky 32 Southern Kitchen Blog Post – Time for Tomatoes – How are We So Patient?

3 ½ pounds of local tomatoes
¼ cup canola oil
1 tsp sea salt
½ tsp black pepper
1 oz. fresh basil, de-stemmed
¼ cup red wine vinegar
1 tbsp sugar
1/8 cup diced red onions
1 ¼ cup extra virgin olive oil

In a bowl, season canola oil with salt and pepper.Cut tomatoes in half (along the equator) and squeeze out the seeds. Remove core from the tomatoes. Discard seeds and core. Toss tomatoes in season canola oil then grill for two minutes on each side until charred. Combine remaining ingredients (except olive oil) and charred tomatoes in a blender or processor and puree. While blender is running, slowly drizzle in olive oil. Strain mixture through a medium hole strainer and discard solids.

Disclaimer: All our recipes were originally designed for much larger batch size. This recipe has been reduced – but not tested at this scale. Please adjust as to your taste and portion size.

Caramelized Onions

Check our Lucky 32 Southern Kitchen Blog Post – We Won’t “Steer” You Wrong: How to Build a Better Burger

1 pound yellow onions
1 tbsp canola oil

Remove the ends from the onions. Remove the peel and slice in half end to end. Cut onions into uniform ¼ inch thick slices. Heat oil in a sauté pan. Add onions and sauté until tender. Reduce heat and continue to cook until onions are caramelized to a golden brown. Pour off excess liquid. Makes about 2/3 cup

Disclaimer: All our recipes were originally designed for much larger batch size. This recipe has been reduced – but not tested at this scale. Please adjust as to your taste and portion size.

Bourbon Butter

Check our Lucky 32 Southern Kitchen Blog Post – Summertime and the Grilling is Easy

1 stick unsalted butter
3 tbsp Jim Beam Bourbon
1 ½ tbsp chopped green onions

Allow butter to come to room temperature, just like softening cream cheese before whipping it (don’t get impatient and microwave it; things won’t turn out so well), and then combine with remaining ingredients in a mixer. Using a rubber spatula, remove mixture to a sheet of wax paper and roll into a log. Place in freezer until set. Slice off a coin as needed. Makes ¼ pound

Disclaimer: All our recipes were originally designed for much larger batch size. This recipe has been reduced – but not tested at this scale. Please adjust as to your taste and portion size.

Beet Ketchup

Check our Lucky 32 Southern Kitchen Blog Post – When You’re Craving Dirt Candy, You Can’t Beet Ketchup

1 ½ pounds roasted red beets
1 1/3 cup brown sugar
5 tbsp white vinegar
1 cup apple cider vinegar
1 cup water
1 tbsp kosher salt, or to taste
1 tsp juniper berries
1 tsp whole cloves
1 tsp whole allspice
½ tsp granulated garlic
½ tsp granulated onion

Combine all ingredients in a sauce pot and simmer for one hour or until beets can be puréed in a food mill or food processor. Remove from heat and allow to cool slightly. Process through a food mill or in a food processor (if using a food processor, strain through a fine mesh sieve afterwords). Allow the mixture to sit in the refrigerator overnight. Process mixture in a blender or food processor in small batches. Force the purée through a fine mesh sieve. Makes 1 quart.

Disclaimer: All our recipes were originally designed for much larger batch size. This recipe has been reduced – but not tested at this scale. Please adjust as to your taste and portion size.

Roasted Beet Salad

Check our Lucky 32 Southern Kitchen Blog Post – When You’re Craving Dirt Candy, You Can’t Beet Ketchup

4 oz spring mix lettuce
½ pound roasted beets, sliced (see below)
¼ cup toasted walnuts
¼ cup blue cheese crumbles
½ local apple, sliced, then cut slices cut in half
1 fl oz Tarragon Vinaigrette (see below)

Toss spring mix with vinaigrette and place in serving bowl. Arrange beets around perimeter of bowl rim. Sprinkle walnuts, blue cheese, and apple in the center. Makes 1 serving.

Recipe: Roasted Beets

3 pounds red beets
1/3 cup water
kosher salt

Place beets on a sheet tray, add water, and sprinkle with salt. Cover tray with foil and roast in 350 degree oven for 1-1 ½ hours (the skin should slip off). Remove from oven and immerse in cold water. Peel and slice in half lengthwise, and cut into half moons about ¼ inch thick. Yields 1 ½ pounds.

Recipe: Tarragon Vinaigrette

1 cup red wine vinegar
3 tbsp dried tarragon
¼ cup minced shallots
1 tbsp granulated sugar
2 tsp salt
1 tbsp Dijon mustard
3 cups canola oil

To a saucepan, add all ingredients, except oil. Heat while whisking, until sugar is dissolved and Dijon is incorporated. Pour into blender or food processor and slowly incorporate oil until all is combined. Makes 1 quart.

Disclaimer: All our recipes were originally designed for much larger batch size. This recipe has been reduced – but not tested at this scale. Please adjust as to your taste and portion size.

Grilled Vegetable Stack

Grilled Vegetable Stack with Charred Tomato Vinaigrette

Check our Lucky 32 Southern Kitchen Blog Post – Time for Tomatoes – How Are We So Patient?

1-2 pounds of eggplant, sliced into ¼” thick planks
1-2 pounds of yellow squash, sliced into ¼” thick planks
1-2 pounds of zucchini, sliced into ¼” thick planks
1 cup canola oil
salt and pepper to taste

Brush sliced vegetables with oil and season to taste with salt and pepper. Place on a hot grill and cook until tender, creating nice grill marks on each side. Place on a plate and drizzle charred tomato vinaigrette over.

Yield about 4 servings

Recipe: Charred Tomato Vinaigrette

3 ½ pounds of local tomatoes
¼ cup canola oil
1 tsp sea salt
½ tsp black pepper
1 oz. fresh basil, de-stemmed
¼ cup red wine vinegar
1 tbsp sugar
1/8 cup diced red onions
1 ¼ cup extra virgin olive oil

In a bowl, season canola oil with salt and pepper. Cut tomatoes in half (along the equator) and squeeze out the seeds. Remove core from the tomatoes. Discard seeds and core. Toss tomatoes in season canola oil then grill for two minutes on each side until charred. Combine remaining ingredients (except olive oil) and charred tomatoes in a blender or processor and puree. While blender is running, slowly drizzle in olive oil. Strain mixture through a medium hole strainer and discard solids.

Yield 2 ½ cups

Disclaimer: All our recipes were originally designed for much larger batch size. This recipe has been reduced – but not tested at this scale. Please adjust as to your taste and portion size.