This is likely the only recipe that I make using Curry powder. So, as you can imagine, Curry powder lasts forever at my house. It’s a simple, rib-sticking dish that requires little effort and from my experience, everyone loves. You’ll need: 1-2 pounds of ground beef. Remember if you buy lean meat, you will need…
Homemade French Fries
I really don’t understand the appeal of frozen fries. Sure, they are quick and mostly easy. But they aren’t anywhere near as good as the original. A bag of frozen store brand fries – 12 ounces will cost you $2 to $4, depending on location. A five pound bag of fresh potatoes will cost you…
Beer or Broth Butt Chicken
This is a classic recipe that many have forgotten. However, my recipe is slightly different than the normal versions. You will need a whole chicken, untouched, uncut. Pull out some of that country butter or regular butter or margarine if you haven’t made any. Why haven’t you made any? Pull up the skin of the…
Southern Green Beans
This is probably one of my favorite vegetable dishes. It originated with my step mom and my Daddy improved it. Yes I still call my father, Daddy. Don’t you? You will need a large can of Allen’s Italian Flat Beans or frozen flat beans. I like to cook a huge pot, but it’s up to…
Beef Gravy
To quote my Maw Maw, “I was never a great cook, but I make good gravy.” That she did. I still can’t duplicate it, but I do try. Remember those succulent drippings you saved from your beef roast you made? Well, you need to warm them if they aren’t already warm. Now take equal parts…
Buttery Cut it with a Fork – Roast
For most of my childhood, I ate my grandmother’s roast. While it was good, it wasn’t fork tender. And she was sort of evil. She shoved red hot pepper slivers down in the roast. If you were the unfortunate person to get the piece with the pepper, you needed three glasses of water or milk…
Mashed Potato Pancakes
When I was little, the dish my grandmother made that I loved most was mashed potato pancakes. She had grown up poor and they learned how to make every meal count. In the south it is commonplace to serve rice and gravy at most meals, but on occasion mashed potatoes are served instead. Nobody hardly…
Beignets the Easy Way
Who doesn’t love fried dough slathered in powdered sugar? If it’s bad for you, then it certainly must taste good! One of the staples of Louisiana cuisine is beignets. Pronounced been yays. They are served in many coffee houses and one of the things that tourists flock for in New Orleans. Since we are still…
Homemade Whipped Cream
Of all the things I make, I think that my homemade whipped cream is one of my family’s favorites. Personally, I despise Cool Whip. I haven’t checked in awhile, but last I did – it contained partially hydrogenated oil. Trans fat. That stuff is so bad for you that I can’t believe it’s still allowed…
Boiled Shrimp
This recipe is a small version of what people in Louisiana do in a huge boil pot. I’ve scaled it so it can be done inside – for two. You’ll need two pounds of head on fresh shrimp, a few ears of frozen corn, about a pound of new potatoes (the red tiny potatoes), a…
Fried Shrimp
If I had to choose only one food to eat every day for the rest of my life, I’d choose shrimp. I absolutely love them! We fry almost everything in the south and shrimp are no exception. The problem is that most people who fry shrimp either don’t season them or they overcook them. I…
Back to the Basics – House Seasoning
One of the most important ingredients in Cajun cooking is seasoning. However, so many people think that ready to use seasonings like Tony Chachere’s is the way to go. I disagree. Ready made Cajun or Creole seasonings are mostly salt and if you aren’t careful using them, can ruin a dish. I like to make…
tastesofthebayou 