Rough Draft (I wasn’t in class for this last week so I’ll be making some of these recipes at a later time)

Shrimp Perloo

Ingredients:

• 1/4 cup bacon, 1/2 inch pieces
• 1 1/2 cups onions, 1/2 inch
• 2 cups tomatoes, peeled, seeded, chopped
• 1/2 tsp. red pepper flake
• 3/4 cup long-grain rice
• 2 cups clam juice
• 16 ounces shrimp, peeled, deveined
• 1/4 cup parsley, chopped
• 1 1/2 tbsp. lemon juice
• Salt and pepper, tt

Procedure:

1. Render the bacon
2. Drain all but 2 tbsp. of fat from pan
3. Add the onion and saute
4. Add the tomatoes, red pepper flake
5. Stir in the rice and clam juice. Bring to boil, reduce to simmer and cook for 20 minutes
6. Stir in the shrimp and fluff the rice. Remove from the heat and cover; let set 1- minutes
7. Add parsley, lemon juice, and bacon. Correct seasonings and serve.

Grilled Quail with Spicy Eggplant Relish

Ingredients:

• 4 semi-boneless quail, brined
• salt and pepper, tt
• 1/2 tsp. thyme
• 6 tbsp. olive oil
• 1 tsp. granulated sugar
• 1/4 tsp salt
• 1/2 tsp. dijon mustard
• 2 tbsp. cider vinegar
• 1 tbsp. parsley, minced
• 2 cups yellow squash and zucchini, in long, thin noodles

Procedure:

1. Rub qual with salt, pepper, thyme and 2 tbsp. oil
2. Grill quail to desired doneness
3. Combine sugar, salt mustard, vinegar, remaining oil, and parsley
4. Toss the squash with the dressing
5. Divide squash among 4 plates and place 1 warm quail on top of squash

Pan Fried Catfish

Ingredients:

• 1 cup pecans, chopped
• 1/3 cup cornmeal, fine grained
• 1/2 cup bread crumbs, dry
• 2 tbsp. parsley, choppped
• 4 catfish fillets, skinless
• 1 egg, beaten with 1 tbsp. water
• salt and pepper, tt
• 1 cup AP flour
• Veg oil

Procedure:

1. Place the pecans, cornmeal, bread crumbs, and parsley in a food processor and blend until chopped
2. Season catfish fillets and do STBP.
3. Heat oil to 350F
4. Pan fry fillets

Slow Cooked Chard

Ingredients:

• 2 bunches mixed greens
• 3/4 cup bacon, 1/4 inch
• 1/2 cup celery, 1/4 inch
• 2 cups onions, 1/4 inch
• 1 cup green bell pepper 1/4 inch
• 1 ham hock
• 2 tbsp. red wine vinegar
• 1/8 tsp. red pepper flake
• 1 cup water
• salt and pepper, tt

Procedure:

1. Pick over the greens to remove any tough stems, veins, and yellow leaves. Wash and drain thoroughly.
2. Cut into 2 inch pieces
3. Render bacon
4. Add celery,  onion, and bell pepper
5. Reduce heat to medium and add greens. Cook until wilted.
6. Add the ham hock, vinegar, and red pepper flakes; cover and cook 15 minutes
7. Add the water, cover and simmer for 1 1/2 hours
8. Correct seasoning

Southern Succotash

Ingredients:

• 2 cups baby lima beans
• 2 tbsp. bacon 1/4 inch
• 2 tbsp. butter
• 1 cup corn kernels, fresh
• 3 tbsp. shallots, chopped
• 1 cup hominy, canned, drained
• 2 tbsp dry white wine or chicken stock
• 1/2 cup heavy cream
• salt and pepper, tt
• 1 tbsp. parsley, chopped

Procedure:

1. Parboil; the lima beans 1 minute, until just tender then drain
2. Render bacon
3. Add the shallot, cook until soft then add the corn and cook until tender
4. Add the hominy and lima beans
5. Add the white wine and reduce
6. Add the cream and reduce until it thickens
7. Stir in butter
8. Season with salt and pepper and toss in parsley

Southern Fried Chicken with Cream Gravy

Ingredients:

• 1 chicken cut into 8 pieces then brined
• 1 qt. buttermilk
• 1 cup AP flour
• 2 tbsp. cornstarch
• salt and pepper, tt
• veg oil, for frying

Gravy

• 2 tbsp. veg oil
• 1/4 cup AP flour
• 2 cups milk
• salt and pepper, tt

Procedure:

1. Drain chicken and soak in buttermilk for 1-4 hours
2. Combine flour, cornstarch, salt, and pepper
3. Remove chicken from buttermilk and drain.  Dredge in flour mixture, then pat well to remove all excess flour. Let sit until the flour is pastelike. This is crucial for crisp chicken.
4. Heat oil to 335F
5. Add chicken pieces, skin side down; do not overcrowd the pan-fry in batches, if necessary. Cook 8 to 10 minutes on each side, until the chicken is golden brown and cooked.
6. Drain on rack and paper towels.

Pecan Pie

Ingredients:

• 4 large eggs, beaten
• 5 ounces light brown sugar
• 2 ounces butter, softened
• 8 1/2 ounces light corn syrup
• 1/2 tsp. salt
• 1 tbsp. vanilla extract
• 10 ounces pecans, chopped
• 1 pecan pie crust (recipe follows)

Topping:

• 8 fluid ounces whipping cream
• 2 ounces powdered sugar

Procedure:

1. Mix all the filling ingredients together and pour the mixture into a prepared pie shell.
2. Bake in oven at 400F for 15 minutes
3. Reduce heat to 350F and continue to bake for an additional 30 minutes or until the filling is firm and reaches a minimum internal temperature of 145F
4. Remove the pie from oven and let rest 30-45 minutes before serving
5. While the pie is resting prepare the topping by whipping the cream with the powdered sugar in  a small mixing machine on high speed. Be careful not to overmix the cream, as this small amount can turn to butter in a very short period.

Crust Ingredients:

• 8 ounces butter
• 16 ounces pastry flour
• 1/4 tsp. salt
• 4 ounces cold water  (or shortening)

Crust Procedure:

1. Break butter into flour to form large nuggets the size of walnuts
2. Dissolve salt in water
3. Add cold water to flour and mix just enough to form a dough
4. Allow dough to rest 1 hour
5. Roll out dough for a 9-inch pie
6. Bake for 5-8 minutes in a preheated 425F oven.

Fried Green Tomatoes with Blue Cheese

Ingredients:

• 8 slices green tomatoes
• 1/2 cup buttermilk
• 1 egg, beaten
• 1/2 tbsp. tabasco
• 1/2 cup AP flour
• 1 cup cornmeal, medium grind
• 1/2 tsp. salt
• 1/8 tsp. pepper
• Peanut oil for pan-frying
• 1/4 cup blue cheese
• Roasted red pepper sauce—–(recipe follows)

Procedure:

1. Core the top of omtaot and cut into 1/4 inch slices
2. Combine the buttermilk, egg, and tabasco
3. Place the tomato slcies in the mixture and marinate for 30 minutes, turning occasionally
4. Combine the flour; cornmeal, salt, and pepper.
5. Drain the tomato slices and dredge in the breading mixture.
6. Place the slicers on a baking sheet and refrigerate for 30 minutes to all the breading to dry.
7. Heat oil to 350F
8. Pan for until gold brown
9. Drain on paper towels
10. Serve with red pepper sauce and blue cheese

Roasted Red Peppper Sauce

Ingredients:

• 20 ounces red bell pepper, 3-4 whole
• 2 tbsp. olive oil
• 1 garlic clove
• 2 shallots, chopped
• 3 tbsp. dry red wine
• 1/4 cup chicken stock
• 1/2 tsp. oregano chopped
• 1/2 tsp. balsamic vinegar
• 1 tsp. granulated sugar
• salt and pepper, tt

Procedure:

1. Roast peppers
2. Heat the oil then add garlic and shallots
3. Add pepper and cook for 2 minutes
4. Add the wine, stock, oregano, vinegar, and sugar
5. Remove from the heat and puree with peppers until smooth. Strain thruogh a fine strainer
6. Adjust seasonings