Paul Prudhomme's Hush Puppies

From Chef Paul Prudhomme's Louisiana Kitchen (William Morrow)

Hush puppies are little nuggets of fried cornbread flavored with thyme, oregano, green onions, and garlic. They are a Southern favorite, often served with fried fish or seafood.

Prep Time: 10 minutes

Cook Time: 30 minutes

Ingredients:

• 1 cup cornmeal
• 1/2 cup all-purpose flour
• 1/2 cup corn flour, available at health food stores
• 1 Tablespoon baking powder
• 3/4 teaspoon ground red pepper, preferably cayenne
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon dried thyme leaves
• 1/4 teaspoon white pepper
• 1/8 teaspoon dried oregano leaves
• .
• Other Ingredients:
• 1/4 cup green onions, tops only, very finely chopped
• 1-1/2 teaspoons garlic, minced
• 2 eggs, beaten
• 1 cup milk
• 2 Tablespoons pork lard, unsalted butter, vegetable oil, chicken fat or bacon drippings
• Vegetable oil for deep frying

Preparation:

Combine the cornmeal, flour, corn flour, baking powder, red pepper, salt, black pepper, thyme, white pepper, and oregano in a large bowl, breaking up any lumps. Stir in the green onions and garlic. Add the eggs and blend well.

In a small saucepan bring the milk and lard (or other fat) to a boil. Remove from heat and add to flour mixture, half at a time, stirring well after each addition. Refrigerate 1 hour.

In a large skillet or deep fryer, heat 4 inches of oil to 350 degrees F. Drop the batter by tablespoonfuls into the hot oil. Do not crowd. Cook until dark golden brown on each side and cooked through, about 1 minute per side. Drain on paper towels.

Yield: 5 servings

Recipe Source: Chef Paul Prudhomme's Louisiana Kitchen by Paul Prudhomme (William Morrow)
Reprinted with permission.


Source
http://homecooking.about.com/od/breadrecipes/r/blsea1.htm

Southern Cooked Greens

From Emeril's TV Dinners by Emeril Lagasse (William Morrow)

Bacon, beer, and onions flavor mixed mustard, collard, turnip, kale, and spinach greens. Keep in mind that the greens will need to cook more than an hour and plan appropriately.

Prep Time: 15 minutes

Cook Time: 1 hour, 15 minutes

Ingredients:

• 1/2 pound raw bacon, chopped
• 3 cups julienne onions
• Salt
• Freshly ground black pepper
• Pinch cayenne
• 2 Tablespoons minced shallots
• 1 Tablespoon minced garlic
• 1 (12-ounce) bottle Dixie Beer
• 1/4 cup rice wine vinegar
• 1 Tablespoon molasses
• 6 pounds greens, such as mustard greens, collard greens, turnip greens, kale, and spinach, cleaned and stemmed

Preparation:

In a large pot, render the bacon until crispy, about 5 minutes. Add the onions and cook for about 6 to 7 minutes or until the onions are wilted. Season the mixture with salt, pepper and pinch of cayenne. Add the shallots and garlic and cook for 2 minutes.

Stir in the beer, vinegar, and molasses. Stir in the greens, a third at a time, pressing the greens down as they start to wilt. Cook the greens, uncovered for about 1 hour and 15 minutes.

Yield: 8 servings

Recipe Source: Emeril's TV Dinners by Emeril Lagasse (William Morrow)
Reprinted with permission.


Source
http://homecooking.about.com/od/vegetablerecipes/r/blv223.htm

Gulf Coast Shrimp

By Diana Rattray

A seasoned shrimp recipe from our forum.

Ingredients:

• 1 tablespoon clarified butter
• 1 1/2 tablespoons minced garlic
• 1 pound large shrimp shelled
• 2 tablespoons lemon juice
• 1 1/2 tablespoons Worcestershire sauce
• 1/4 cup beer
• 3 tablespoons cold butter cut into pieces
• .
• Seasoning Mixture:
• 1 teaspoon ground cayenne pepper
• 2 teaspoons ground black pepper
• 1 teaspoon salt
• 1 teaspoon dried leaf thyme, crumbled
• 1 teaspoon rosemary, crumbled
• 1/4 teaspoon basil
• 1/4 teaspoon sweet paprika

Preparation:

Combine seasoning ingredients. Using a heavy skillet, heat butter until hot and foamy. Sauté garlic for 20 seconds; stir in shrimp, lemon juice, Worcestershire sauce, and 2 tablespoons of seasoning mix. Mix together well; saute for about a minute. Add beer; simmer until shrimp are cooked, about a minute or 2 longer; remove from heat. Add cold butter; stir until butter is melted. Place mixture into a large bowl and serve with bread.

Source
http://southernfood.about.com/od/shrimprecipes/r/blbb151.htm