Egg Sald

Egg Salad

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

2 cups chopped hard boiled eggs
½ cup green tomato chowchow
¼ tsp sea salt
½ cup mayonnaise

Squeeze liquid from the chowchow until it is dry. Add eggs to a mixing bowl, season with salt. Make sure that most of the liquid is out of the chowchow. Add chowchow and mayonnaise to eggs; fold until well combined. Allow to rest in refrigerator until chilled before serving. Makes 2 ½ cups

Lucky 32 Chowchow

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.

Backroads Bibb Salad

Backroads Bibb Salad with Pickled Watermelon Rinds

Check our Lucky 32 Southern Kitchen Blog Post – In Praise of the True Southern Watermelon

Backroads Bibb Salad with Pickled Watermelon Rinds

½ head Bibb lettuce
1/3 cup Pimento Cheese
2 ounces Bacon Vinaigrette
1/3 cup Pickled Watermelon Rinds
¼ cup Spiced Pecans

Pickled Watermelon Rinds

8 pounds watermelon
2 tbsp salt
4 cups water
1 cup lemon juice
1 cup water
2 cups sugar
2 tbsp pureéd fresh ginger
yellow peel from one lemon
2 tbsp allspice
2 tbsp whole cloves

Remove rind from watermelon and reserve red part to enjoy at your leisure (or for the Backroads Bibb Salad). Using a vegetable peeler, remove the green skin from the rind and discard the skin. Cut rind into ½ inch pieces. This should yield about 8 cups. In a large bowl, combine 2 tablespoons salt and 4 cups of water and allow rind to soak in the brine for one hour, then drain. In a large pot, combine lemon juice, 1 cup of water, sugar, ginger puree, lemon peel and spices. Add rind, cover and bring to a boil over high heat. Reduce heat to low and simmer, covered over medium-low, for 40 minutes or until rind is translucent. With a slotted spoon, transfer rind to a plastic container. Strain liquid and pour over rind. Makes 4 cups.

Bacon Vinaigrette

¾ pound sliced bacon
½ cup diced yellow onions
5 ounces light brown sugar
1 cup apple cider vinegar
2 tsp Dijon mustard
½ tsp kosher salt
1 tsp Worcestershire sauce
1 tsp Texas Pete sauce
3 cups canola oil

Render bacon. Remove from pan and drain. Sauté onions in bacon fat, over medium heat. When onions are golden, add sugar and cook until sugar is dissolved. Turn off heat and stir in Dijon, vinegar, salt, Worcestershire, and Texas Pete. Combine well, scraping bottom of pan. Transfer mixture to a plastic container (if using an immersion blender), or a food processor, and slowly add oil while immersion blender or food processor is running. When all oil is incorporated, stir in crumbled bacon. Makes 1 quart.

Recipe: Pimento Cheese

1 pound extra sharp white cheddar cheese
½ pound diced roasted red peppers
2/3 cup mayonnaise
2 tsp lemon juice

Grate cheese and add to a large mixing bowl. Drain excess liquid from diced roasted red peppers and add to cheese. Toss to combine. In a separate mixing bowl combine mayonnaise and lemon juice and whisk until smooth. Pour mayonnaise mixture over cheese and using a kitchen spoon, mix until well blended. Makes about 3 cups.

Recipe: Spiced Pecans

1 pound pecan pieces
2 cups sugar
2 cups water
1 tsp cayenne pepper
2 tsp allspice
1 cinnamon stick
1 tsp salt

Line a sheet pan with parchment and spray with cooking spray. Combine all ingredients in a saucepan and simmer on medium-low heat for 30 minutes. Drain well. Fry pecans in deep fat (we use canola oil) for 60 seconds. Remove and allow to drain and cool. Turn pecans out on the prepared sheet pan, spreading into a single layer. Allow to cool. Makes 1 pound.

To assemble the salad: Arrange half head of Bibb lettuce in the center of a large plate. Drizzle with bacon vinaigrette. Crumble Pimento Cheese on top, and sprinkle with pickles and pecans. Makes 1 serving.

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.

Stew Beef and Rice

Check our Lucky 32 Southern Kitchen Blog Post – Lucky’s Legacies: One Pot Wonderful Part Two

2 ½ pounds beef tips
2 tbsp corn starch
salt and pepper to taste
1 ½ tbsp canola oil
2 cups yellow onions, diced medium
1 cup celery diced medium
1 cup carrots diced medium
2 fl oz red wine, Burgandy
1 quart beef stock

Season beef tips well with salt and pepper. Toss meat with cornstarch to evenly coat each piece. Heat oil in a large skillet, add meat and sear on all sides. Remove meat to an oven proof pan. Add onions, celery and carrots to a sauté pan and brown. Deglaze the sauté pan with wine and continue stirring. Add beef stock. Pour vegetable mixture over beef tips in oven proof pan. Cover with foil and cook for 2.5 hours at 300 degrees. Serve over rice. Makes: 6 servings

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.

Shepard’s Croquettes

Check our Lucky 32 Southern Kitchen Blog Post – In Sheep’s Clothing: Sheperd’s Pie Revisited

2 pounds mashed potatoes
2 cups Croquette Filling
½ tsp salt
¼ tsp black pepper
1 cup all purpose flour
3 eggs, beaten
2 cups breadcrumbs
canola oil

Place mashed potatoes in a bowl and add Croquette Filling. Combine by hand until well mixed. Portion into 3 ounce cakes (should yield about 14 cakes). Place cakes on a pan and freeze. When ready to cook cakes, remove from freezer and allow to thaw in refrigerator. Set up a three pan breading station with flour, beaten eggs and breadcrumbs. Dip each cake into flour, then egg and then breadcrumbs (pressing the crumbs into the cake by hand). Place about 2 inches of oil in a skillet and heat. Fry cakes in hot oil until golden on both sides and then place on sheet tray in 350 degree oven for 10 minutes. Makes 14 cakes.

Croquette Filling

½ pound ground lamb
1 tbsp unsalted butter
1 tsp salt
¼ tsp black pepper
½ cup diced carrot
½ cup diced celery
½ cup pearl onions
½ cup chopped shittake mushrooms
½ cup diced turnip (peeled)
½ tsp dried thyme
½ tsp dried parsley

Heat butter in a sauté pan. Add lamb and brown. Season with salt and pepper. Add remaining ingredients and sauté until vegetables are tender. Strain. Makes 3 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.

Red-Eye Braised Pork Shank

Check our Lucky 32 Southern Kitchen Blog Post – Pork Shank Braised in Red-Eye Gravy

4 each pork shank
3 tbsp salt
1 tbsp pepper
²⁄3 cup all purpose flour
4 fl oz canola oil
1 ¹⁄3 cup yellow onion – diced
½ pound carrots – sliced
4 stalks celery
3 each bay leaves
2 ²⁄3 cup ham stock
2 cups double strength coffee
Salt
Pepper

Prep veggies, meat, stock and spices. Dredge pork shank in flour. Shake off excess flour, but reserve. Heat oil in a wide, heavy bottomed pot. Sear and brown shank on all sides over medium heat. When fully browned, remove shank from pot and let rest. Add reserved flour to pot and stir well to make brown roux. When brown color is achieved, add onions, celery and carrots to roux. Add salt, pepper, bay leaves and ham stock, continuing to stir. Stir in coffee. Bring to a boil and then lower heat to simmer. You have now made our modernized version of red-eye gravy. Return pork shank to a pot and pour the red-eye gravy and vegetables over it. Partially cover the pot while simmering until meat is tender, about 2 hours.

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.

Meatloaf

Meatloaf with Red Wine Mushroom Gravy

Check our Lucky 32 Southern Kitchen Blog Post – This Little Piggy Went to the Market Bradds Family Farm, Part 1

5 tbsp Canola Oil
10 oz Andouille Sausage, cut into half moons
1 pound Chicken Tenders, chopped
1/3 cup Green Bell Pepper, chopped
1/2 cup Yellow Onion, chopped
1/3 cup Celery, chopped
1 tsp Minced Garlic
2 cups Long Grain Unconverted White Rice
1 tsp Ground Paprika
3 tsp Creole Spice Blend (L32 Recipe)
1 each Bay Leaf
3 cups Chicken Stock
1 pound Shrimp (71/90), peeled and deveined

Heat 2 tablespoons of oil in large skillet. Add sausage and chicken. Saute until chicken and sausage are browned all over. Remove to a plate. In the same sauté pan, add 3 tablespoons of oil. Add bell pepper, onion and celery. Saute for 5 minutes or until tender. Add garlic, rice and spices and continue stirring until oil has coated all of the rice and garlic is fragrant (about 3 minutes). Return chicken and sausage to pan and add shrimp. Add stock and turn heat down to low and cover. Simmer until all liquid is absorbed, about 10-15 minutes. Adjust to taste with salt and pepper. Add additional chicken stock if needed.

Makes – 6 servings

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.

Flounder with Sherry Chestnut Compound Butter

Check our Lucky 32 Southern Kitchen Blog Post – Delicacy of a Lost Time: What Do you Do With Chestnuts Besides Roast Them Over an Open Fire?

For the butter:

1 pound salted butter
5 fl oz sherry
1/3 cup chopped roasted chestnuts

Allow butter to come to room temperature, 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 1 pound.

For the flounder:

1 boneless portion of skin-on flounder
1 fl oz canola oil
1 coin of Sherry Chestnut Butter
salt and pepper

Season flounder with salt and pepper to taste. Ladle oil into a sauté pan and place flounder flesh side down to cook until crisp. Flip and finish in a moderately warmed oven. Place on a serving platter and top with one coin of Sherry Chestnut Butter. Makes 1 serving.

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.

Flounder Roulades

Flounder Roulades or Flounder Paupiettes

Check our Lucky 32 Southern Kitchen Blog Post – Flounder: A Nice Light Fish For Those Long, Dark Days

Crabmeat Stuffing

12 oz crabmeat
12 oz cream cheese, room temperature
3 tbsp minced garlic
1 ½ tsp A-1 Sauce
1 tbsp Creole Spice Blend (see recipe)

Combine cheese, minced garlic, A-1 Sauce and Creole Spice Blend in a mixer with paddle attachment. Mix to a uniform smooth consistency. Remove bowl from mixer and fold in by hand the crabmeat until well combined. Makes 24 ounces

Creole Spice Blend

2 ½ tbsp paprika
2 tbsp salt
2 tbsp garlic powder
3 tsp black pepper
3 tsp onion powder
3 tsp cayenne powder
3 tsp oregano leaves
3 tsp thyme leaves

Combine all of the ingredients in a bowl and whisk until well-blended. Transfer the breader to a shallow dish for dredging.

Recipe: Buttered Breadcrumbs

1 quart panko breadcrumbs
3/4 cup melted butter
2 tsp ground paprika
2 tbsp parsley flakes

Cut each fillet along the centerline, into two long, thin pieces. Make the following crabmeat stuffing, then spread a thin layer on each piece of fish and roll them up with the stuffing on the inside. Stand the roulades on their side and bake in a 300 degree oven until the centers are warm.

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.

Eggplant Creole

Check our Lucky 32 Southern Kitchen Blog Post – Creole For Carnival

2 each eggplant (slice into 20 – ½” thick rounds)
2 cups all purpose flour
2 eggs
½ cup whole milk
2 tsp Cajun Spice Blend (see recipe)
2 cups breadcrumbs
1 cup grated Parmesan cheese
2 tsp salt
2 fl oz canola oil
10 slices provolone cheese
2 cups Creole Sauce (see recipe)
5 tbsp grated Reggiano Parmesan cheese

Trim ends from eggplant and slice into ½” thick rounds. Combine eggs, milk and 1 teaspoon Cajun Spice Blend. Combine breadcrumbs, Parmesan cheese, salt and 1 teaspoon Cajun Spice Blend. Set up a dredge station by placing the following items in three separate shallow pans: 1. flour, 2. egg/milk mix, 3. breadcrumb mix.

Run each slice of eggplant through the dredge station in the order listed and place on parchment paper. Heat oil in skillet until hot. Brown eggplant slices on both sides over medium heat. Top each slice with ½ slice provolone cheese and allow to melt. Sauce plate with Creole Sauce. Top sauce with slightly overlapping slices of eggplant. Garnish with grated Reggiano Parmesan. Serves 4-6

Creole Spice Blend

2 ½ tbsp paprika
2 tbsp salt
2 tbsp garlic powder
3 tsp black pepper
3 tsp onion powder
3 tsp cayenne pepper
3 tsp oregano leaves
3 tsp thyme leaves

Add all ingredients to a large bowl and combine with a whisk until spices are evenly distributed. Store in an air tight container with lid. Makes – ¾ 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.

Deep Fried Grit Cakes with Poached Eggs

Deep Fried Grit Cakes with Poached Eggs & Country Ham Cream Sauce

Check our Lucky 32 Southern Kitchen Blog Post – Which Came First? Massey Creek Eggs

2 cups vegetable stock
1 cup heavy cream
1 ½ tbsp unsalted butter
1 cup yellow grits
1 cup grated cheddar cheese
3 tbsp grated parmesan cheese
2 medium eggs (or 1 large), beaten
1/2 tsp salt (or to taste)
1/4 tsp fresh ground black pepper (or to taste)
1/4 cup yellow cornmeal
1/4 cup corn flour
½ tbsp Creole Spice Blend (see recipe)
canola oil for deep frying

In a large sauce pot, bring vegetable stock, heavy cream, and butter to a boil. Stir in grits and reduce to medium heat. Cook, stirring frequently, until grits are cooked and liquid is absorbed. Remove from heat and stir in cheeses, beaten eggs, salt, and pepper. Spread mixture onto a greased 8 x 8 pan and cool completely. Grits may be refrigerated overnight. When cooled, cut grits into desired shape and set aside. Meanwhile, blend cornmeal, flour, and Cajun spices in a shallow baking dish. Heat oil for deep frying to 350 degrees. Dredge grit cakes in cornmeal mixture and fry in hot oil, turning to brown on both sides. Drain fried grits on paper towels. Makes four 4 X 4 squares or 8 triangles.

Creole Spice Blend

2 ½ tbsp paprika
2 tbsp salt
2 tbsp garlic powder
3 tsp black pepper
3 tsp onion powder
3 tsp cayenne pepper
3 tsp oregano leaves
3 tsp thyme leaves

Add all ingredients to a large bowl and combine with a whisk until spices are evenly distributed. Store in an air tight container with lid. Makes – ¾ cup.

Country Ham Cream Sauce

1 tbsp olive oil
½ pound country ham cut into small pieces
¼ cup diced onions
1 tbsp butter
2 ¼ cups heavy cream
½ tsp fresh ground pepper
1 tbsp cornstarch

Heat oil in stock pot. Add onions to the stock pot and sauté until tender. When onions are tender, add country ham to stock pot and sauté until hot throughout. Do not overcook. Add butter to melt, and then add cream and pepper. Bring to a simmer, stirring constantly. Cook 8-10 minutes. Dissolve cornstarch in a little water; add only enough to slightly thicken. Remove from heat. Makes – 3 cups.

Poached Eggs

8 eggs
1 tbsp kosher salt
3 tbsp white vinegar
3 quarts water

Bring 3 quarts of water to a simmer in a 4 quart sauce pot. Dissolve salt and vinegar in water. Crack eggs, one at a time, into a small bowl. Stir simmering water with a spoon. Slide each egg from the bowl into the simmering/swirling water. Cook until the whites are firm and the yolks are just set. Lift eggs out with a slotted spoon and serve. Serves – 4.

Texas Pete Fried Onions

1 pound yellow onions, ¼ inch julienne sliced
½ cup Texas Pete® Hot Sauce
1 cup Corn Flour Onion Dredge (see recipe)
canola oil for frying

Slice onions to ¼ inch slices. Break onions apart into rings and place in a bowl. Pour Texas Pete Hot Sauce over the onions, toss to coat well and then marinate for at least 20 minutes. Add ½ cup of dredge to bowl and toss to coat. Add the remaining ½ cup of dredge to bowl and toss to coat. Shake off excess dredge as you place onions into hot fry oil. Cook 2-3 minutes or until crispy.

Corn Flour Onion Dredge

½ cup yellow corn flour
½ cup cornstarch
1 tbsp salt (or to taste)
1 tbsp dried thyme leaves

Combine all ingredients in a mixing bowl until seasonings are evenly distributed. Makes 1 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.