Pork and Winter Greens Chowder

2 slices of bacon chopped

2lbs of bone in Pork (I use Country Style Ribs or steaks)

2 Large bunches of greens- cleaned and tuff stems removed and chopped

2 potatoes- chopped into 1/2” cubes

1 tablespoon butter

1 small onion chopped

1 bell pepper chopped

1 stalk celery chopped

2 cloves garlic peeled and chopped

1 tablespoon flour

32 ounces of stock (as needed)

Bouquet garni of fresh basil, sage, bay leaf and rosemary

1 pint heavy cream

Salt and pepper

Crushed red pepper (optional)

Season the pork well on both sides with salt and pepper. In a medium stock pot, render the bacon down on medium heat. After rendering remove the bacon and add the pork and sear on both sides and remove from pot as well. Place all the chopped veggies into the pot, including the potatoes and cook on medium for about 5 minutes stirring to prevent sticking. At this point, add the butter and flour and stir well until flour has time to cook out the raw taste, about 2 minutes. Add half the stock, stir well until flour has started to thicken, add the greens and enough stock to cover them about half way. Then place the pork on top, cover with a lid and cook on medium low about 30 minutes. Remove the pork to cool add more stock if needed and add the Bouquet garni, cover and lower the heat to low. Once the pork has cooled enough, remove from bone and tear or chop into bite size pieces. Add the pork and the bacon back to the pot and cover for 20-30 minutes. Add the cream stir well and taste for seasoning. Add any additional seasonings you prefer at this time, Crushed pepper, seasoning mix, etc. Cover for 10-15 more minutes stirring once or twice and now it’s ready to serve with your favorite breads or crackers.

Shrimp Bascom (Cooking With Purpose Style)

Seasoning mix:

2 teaspoons paprika

1 1/2 teaspoons garlic powder

1 teaspoon onion powder

1 teaspoon dry mustard

1/2 teaspoon salt

1/2 teaspoon white pepper

1 teaspoon dried thyme leaves

1/2 teaspoon cayenne

1/8 teaspoon freshly ground black pepper

1 pound medium-sized shrimp (peeled and deveined)

1 onion, peeled and chopped

1 green bell pepper, seeded and chopped

1 stalk celery, chopped

1 clove garlic, peeled and minced

1/2 cup apple juice or good wine

1 (14 1/2-ounce) can peeled and diced tomatoes with liquid

1 cup clam juice

2 tablespoons butter

3 cups cooked white rice or grits

2 small green onions, thinly sliced

4 teaspoons, Crème Fraiche

To prepare the seasoning mix: Combine the paprika, garlic powder, onion powder, dry mustard, salt, thyme, cayenne and pepper. Set aside.

Add half the spice mixture to the shrimp, toss well and refrinderate.

Heat a large Iron skillet (10-12 inches) over medium-high heat until hot. Add the onion, bell pepper, celery, garlic and 1 tablespoon of the seasoning mix. Cook and stir 5 minutes.

Stir in the apple juice or wine and cook until the liquid has almost evaporated. Add the tomatoes and clam juice. Bring to a boil, reduce the heat and simmer 10 minutes.

Puree about half of the sauce in a food processor or blender. Pour back into the pan. Add the shrimp and simmer about 4-5 minutes, until the shrimp are pink and cooked through.

Spoon the shrimp and sauce over the rice or grits and garnish with green onions and Crème Fraiche

My touch to this recipe is that I take some of the spice mix or some Prudhomme's   blacking magic and toss well with 12 large shrimp that have been shelled and deveined with the tail on. I toss these well in a very hot skillet until done, about two minutes. I add three shrimp to each dish along with a pat of butter and Crème Fraiche. This idea is mine. : )

Shrimp Pilau

4 thick cut slices bacon

1 cup uncooked rice

2 tablespoons butter

1/2 cup chopped celery

2 cups small shrimp, cleaned and deveined

1/4 cup chopped bell pepper

1/4 cup chopped sweet onion

1/4 cup heavy cream

Salt and pepper to taste

1 teaspoon Worcestershire

1 tablespoon flour

In a heavy skillet fry the bacon until crisp. Transfer to paper towels to drain then crumble and set aside. Cook rice according to package directions, adding some bacon drippings to the cooking water. In the heavy skillet, melt the butter in the remaining drippings and add the celery, onions and bell pepper. Cook a few minutes, until tender. Drizzle shrimp with Worcestershire sauce, then toss with the flour and add to skillet mixture. Stir and simmer for about 5 minutes, add cream and season to taste with salt and pepper. Add cooked rice and mix until mixture is well blended and taste to check seasoning. Add more butter, if desired, and stir in the crumbled bacon.

Blackeyed Pea Patties

1 1/2 cup peas cooked and drained.

1/4 cup Trinity chopped ( onion. bell pepper, celery)

1 glove garlic minced

1tsp butter

1 tsp sage

1 tsp paprika

1 egg

2 Tbsp flour

1 Tbsp corn meal

A pinch of salt and pepper

A pinch of ground red pepper( optional I guess)

2 Tbsp veggie oil

Saute the Trinity and garlic in butter until just soft, remove from heat and

Let cool.

Mash peas with a potato masher, leaving some whole for texture.

Mix all other ingredients ,stir well until incorporated. If needed add just

A little more corn meal. You want the consistency of a fritter.

Form in 1/2” think patties. Fry 1-2 minutes on each side until golden brown.

Drain on paper towels.

Crab and Shrimp Stew

This recipe was shown to me when I spent my summers in Loxley, Alabama as a youngster. I always looked forward to going to the Bay to set out Crab traps and dragging a Shrimp net. The reason I call this a stew and not a gumbo is the lack of okra or file’. The owner of the boat we went out on was born in Norway and this was basically his recipe. I changed some of the spices as he gained the knowledge of making a roux and using the trinity from the Southern Coast. I am so glad that he took the time to teach the art of catching and cleaning the bounties the Bay.

1 dozen crabs, scalded

1 1/2 pounds large shrimp, peeled and deveined (heads and shells reserved)

1/2 cup vegetable oil

1/2 cup all-purpose flour

1 1/4 cup chopped onions

1/2 cup chopped bell peppers

3/4 cup chopped celery

2 bay leaves

Salt and cayenne to taste

1 pound lump crabmeat, picked over for shells and cartilage

2 tablespoons finely chopped fresh parsley

1/2 stick butter

1/2 cup cream

Cooked rice for serving

To scald the crabs wash them in clean running water. Drop in boiling water. You don’t want to leave them in the hot water too long — just until they start to turn light pink, since all you want to do is keep them from biting you as you process them.

Pull the backs off the crabs, and clean out the dead man fingers, lungs and centers of the crabs. If there is any fat in the crabs, scoop it out with your fingers and put in a small bowl. Crack the claws, but do not remove the shells. Break the crab bodies in half. Set aside.

Peel and devein the shrimp. Put the heads and shells in a large pot with enough water to cover. Bring to a boil and then reduce the heat to medium-low and simmer for about 1 hour.

Meanwhile, combine the oil and flour in a large, heavy pot over medium heat. Stirring slowly and constantly, make a dark brown roux. Add the onions, bell peppers and celery, and cook, stirring, until soft, about 8 minutes. Add the bay leaves.

Strain the shrimp stock. You should have 4 to 5 cups of stock. Add enough water to make 6 cups. Add to the roux mixture and stir to blend. Season the stock with salt and cayenne. Bring the mixture to a boil, and then reduce the heat to medium-low and simmer, uncovered, for about 1 ½ hours, stirring occasionally.

Add the reserved crab bodies (and any reserved crab fat) and simmer for 20 minutes, then add the lump crabmeat, shrimp, butter and cream. Cook for 10 minutes longer. Remove from the heat and add the parsley stir well and taste for seasoning. If you needed to add more seasoning, return to low for about 5 min. so the flavors can marry.  

 Serve hot with rice in bowls.

Collard Jambalaya

• 2 bunches collards
• 3 cups chicken stock
• 1 onion,1 bell pepper and two stalks celerychopped (Trinity)
• 1 clove garlic, chopped
• 1 1/2 pounds andouille sausage, cut into discs
• 1 pound baconshopping list
• 5 cups water
• 2 cups brown rice
• ground red pepper

• Saute andouille in a frying pan until lightly browned. Remove from pan. Fry bacon until almost crisp remove from pan, drain and course chop. Pour half the drippings in a 4 1/2 cup sauce pan along with the sausage and bacon
• Thoroughly wash Collards, remove thick stems then chop coarsely. In the 4 1/2-quart saucepan, combine Collards with stock, Trinity and garlic. Bring to a boil, then reduce heat to a simmer and cook about 25 minutes, until collards are tender. Remove from heat. Do not drain.
• Combine water and rice in a saucepan and bring to a boil. Reduce heat to simmer, cover, and cook for about 30 minutes, until rice is tender.
• Add rice to the collards stir well and taste for seasoning. You should not need salt, but ground red pepper I'm sure

Seafood Courtboullion

1 Lb. Redfish or Catfish cut into two inch cubes

1/2 cup raw bacon, chopped

1 cup yellow onion, diced

1 tablespoon garlic, minced

3/4 cup red bell pepper, diced

1/2 cup green bell pepper, diced

3 cups okra, chopped

6 cups fresh tomatoes, chopped

1 lemon, zest and juiced

3/4 cup white wine

1 cup fish stock

1 cup Shock Top beer

1/2 pound crabmeat

1/2 pound fresh shrimp,cleaned and deveined.

1 cup peanuts

3 cups + 3 tablespoons flour

1 1\2 tablespoons Creole seasoning

2 teaspoons Tabasco sauce

3 tablespoons unsalted butter

salt and black pepper, to taste

1. Render the bacon. Add butter and 3 tablespoons flour and make a light brown roux. Stir in and saute the onions and garlic until tender. Add and saute the bell peppers. Stir in the okra and season with salt and black pepper. Add tomatoes and Creole seasoning and bring to a simmer. Stir in wine, lemon, and fish stock, and then bring to a boil.

2. Chop peanuts in food processor and blend with flour. Dust shrimp and Red fish with peanut flour. In a separate saute pan, saute redfish and shrimp in butter, in batches until lightly browned. Add fish and shrimp to the courtboullion and cover for 10 minutes. Add the crab Simmer for 5 minutes. Season with salt, pepper, Tabasco, and Creole seasoning to taste.

3. Serve over long grain rice or Toast points.

CWP's Country Captain

This is a new recipe that was just recently tested and proven by my Friend and Foodie, Jim Linton. Thanks for the Habanero addition!

3/4 cup all-purpose flour

1/2 tablespoon paprika

1 teaspoon salt

1/2 teaspoon freshly ground black pepper

2 pounds boneless chicken thighs

2 tablespoons vegetable oil

2 tablespoons unsalted butter

1 cup chopped sweet onions

1 cup chopped green bell peppers

1/2 cup chopped celery

1 bay leaf

1/2 tablespoon curry powder

1/4 teaspoon dried ground thyme

1/8 teaspoon crushed red pepper

1/2 tablespoon minced garlic

2- 12 oz  jars of roasted red peppers with liquid rough chopped

1 tablespoon tomato paste
1 habanero pepper, seeded, ribbed and chopped

1/2 cup chicken stock

1/2 tablespoon dark brown sugar

1/2 cup chopped dried apricots

Cooked long-grain white rice, as accompaniment

4 ounces toasted slivered almonds, for garnish

In a large shallow dish, combine the flour, paprika, 1/2 teaspoon of the salt, and the black pepper and stir to blend. Dredge the chicken pieces in the flour mixture to coat on all sides, shaking to remove any excess.

In a Dutch oven, heat the vegetable oil and 1 tablespoon of the butter over medium-high heat. Cook the chicken in batches until lightly browned, 3 to 4 minutes per side. Drain on paper towels.

Melt the remaining 1 tablespoon butter in the pan. Add the onions, bell peppers, celery, bay leaf, curry powder, thyme, crushed red pepper and tomato paste. Cook stirring, until the vegetables are soft, about 5 minutes. Add the garlic,habanero and cook, stirring, until fragrant, about 30 seconds. Add the roasted red peppers and their liquid, the chicken broth, sugar, and remaining 1/2 teaspoon salt. Stir to blend and reduce the heat to medium. Add the chicken and cook, stirring occasionally, until the meat is tender, about 30 minutes. Add the apricots and cook for 15 minutes longer.

Remove from the heat and adjust the seasoning, to taste. Serve hot over the white rice. Garnish with the almonds and serve.

My Crawfish Etouffee

1 stick butter

1/2 cup flour

1 lb. crawfish tails with fat

2 Slices bacon chopped

1/4 link Cajun sausage chopped fine

1 medium white onion, chopped

3/4 cup bell pepper, chopped

3 cloves garlic, minced

3/4 cup celery, chopped

1 1/2 cups clam juice or stock made from shrimp heads and shells

1/2 cup cream

1 TBSP Lemon Juice

the green ends of 4 green onions, chopped

1 TBSP chopped parsely

1 TBSP Tabasco pepper sauce

Salt, white pepper and Creole or Cajun seasoning

Render copped bacon and sausage in a heavy Dutch Oven on medium until crispy. Remove on to a towel and add celery, bell peppers and onions and cook on low until tender. Remove Trinity and reserve in a bowl. Melt the butter on medium low in the Dutch oven and add flour and stir slowly until the flour reaches a reddish brown color. ( Think of the color of a penny)

Add garlic and the reserved Trinity and stir on low for one minute. Add the clam juice or stock and and turn the heat up to medium high and stay with it stirring until it comes to a slow bubbling boil. ( you will not know for sure how thick your roux will make the dish unless you follow this step.) Turn down the heat to low simmer.

At this point it is time to check thickness and season. If it is to thick just add a little water or clam juice/stock if you have any extra. Once you are satisfied with thickness, add the Tabasco pepper sauce and reserved bacon, sausage and crawfish stir for a minute or so. Taste at this point and add salt, pepper and seasoning spice small amounts at a time until you are satisfied with the flavors.

Add lemon juice, cream and half the green onions and stir on low for 3 minutes. re-taste for seasoning. turn off heat, cover and let the flavors marry for about five minutes.

While this is happening, I get out the bowls, slice some French bread and place under the broiler and find my Ice cream scoop and ladle. Buy time I find the scoop and ladle it's time to check the toast!

I place a heaping scoop of rice in the center of the bowls and ladle the Etouffee over the top. Since Etouffee means smothered or covered, be generous! Garnish with remaining green onions and parsley and serve with the toasted French bread.

For a Creole twist to the above recipe. I render the bacon and sausage in a separate skillet. When I add the Trinity to the drippings, I add a heaping Tbsp of tomato paste to it as well. I just add the garlic and Juice/Stock to this and stir well and add to the roux to thicken. The finished dish calls for a side of fried okra!

PASTA MACQUE CHOUX

2 tablespoons butter

1/3 cup tasso ham

1/3 cup andouille or smoked sausage

1 cup cooked corn

1/2 cup chopped onion

1/4 cup chopped bell pepper

1/4 cup chopped celery

2 teaspoons minced garlic

1 teaspoon Cajun seasoning

1 pint heavy cream

4 oz tomato sauce

3 tablespoons grated Parmesan cheese

2 tablespoons fresh basil

1 teaspoon fresh thyme

2 teaspoons oregano or 3/4 teaspoon dried oregano

1 teaspoon hot sauce

1 chopped green onion

1 tablespoon chopped parsley

Cooked pasta- I just dump the whole small package into the pasta pot

Heat butter in a medium saute pan over medium heat.

Add tasso ham and sausage and brown lightly.

Add corn, onion, bell pepper, celery and garlic. Saute lightly for 2 minutes.

Add Cajun seasoning, heavy cream,tomato sauce, basil, thyme and oregano. Simmer for 3-4 minutes until cream reduces and starts to thicken. Be careful not to reduce too much because sauce could break.  Stir in green onion and parsley.

Serve over cooked pasta.

Crawfish Dressing

1 large 12" skillet of crumbled cornbread

4 slices bacon chopped, rendered and drained on a paper towel

1⁄2 pound Conecuh Cajun smoked sausage , diced and removed from casing

1 medium onion, chopped

1 stalk celery, diced

1 green bell pepper, diced

1 clove garlic, minced

2 pounds peeled crawfish tails in fat, chopped

2 green onions tops, chopped

1 jalapeno pepper,seeded and chopped

2 sprigs fresh thyme

6 leaves fresh sage chopped

2 tablespoons cajun seasoning

2 cups chicken stock

1 8 ounce bottle clam juice

1⁄2 cup heavy cream + 1 cap full of Zatarain's liquid crab boil (stir well)

4 eggs, lightly beaten

salt and freshly ground black pepper

    Mix cornbread eggs and all liquid ingredients in a large mixing bowl and set aside.

    Brown sausage in a large skillet that you rendered bacon in over medium-high heat, add the onions, celery, bell pepper and garlic and cook, stirring occasionally, until the onions are translucent, about 5 minutes. Add the crawfish and chopped sage cook for 2 minutes. Transfer the mixture to the large mixing bowl of soaking cornbread

    Add the remaining ingredients to the bowl and stir together until well combined. Spoon the dressing into a large greased casserole.

    Bake the dressing in a preheated 350-degree oven until it is firm and golden brown, 15 to 30 minutes. Tooth pick will come out clean like when you check a cake.

Stuffed Alligator Pears

Alligator Pears, also known as Miritons or Chayote squash are great for stuffing.

4 mirlitons

1/2 cup (1 stick) butter

1/2 cup Trinity finely chopped (onion, bell pepper, celery)

1/2 pound shrimp, shelled, deveined and chopped

1/2 pound claw crab meat

1 bunch scallions, thinly diced

1/2 cup seasoned dried bread crumbs

4 slices precooked bacon chopped.

salt and pepper

cayenne pepper

Preheat oven to 350 degrees. Halve mirlitons lengthwise. Cook them until just tender, 15 to 20 minutes, in a large pot of boiling salted water. Remove seed and discard. Carefully scoop out the flesh with a spoon, preserving the shell. Coarsely chop the flesh.

Measure out and melt 2 tablespoons of the butter. Set aside.

In a large skillet, melt remaining butter. Add Trinty and cook until translucent, 8 to 10 minutes. Add mirliton and toss to coat. Stir in shrimp and cook until just pink, 5 to 7 minutes. Remove from heat and stir in crab meat, scallions, 1/4cup of the bread crumbs and the Bacon. Season with salt and pepper to taste.

Place the shells on a baking sheet and fill with the stuffing. Sprinkle with the remaining bread crumbs and drizzle with reserved butter and shake a small amount of Cayenne on each for taste and presentation . Bake for 20 to 25 minutes, until heated through.