Corned Beef Brisket

2 quarts water
1 cup kosher salt
1/2 cup brown sugar
2 tablespoons saltpeter
2 cinnamon sticks, broken into several pieces
1 teaspoon mustard seeds
2 teaspoons black peppercorns
10 whole cloves
10 whole allspice berries
10 whole juniper berries
2 bay leaves, crumbled
1/2 teaspoon ground ginger
1 bag of ice
1 (4 to 5 pound) beef brisket, trimmed
1  onion, quartered
1 large carrot, coarsely chopped
1 stalk celery, coarsely chopped

Place the water into a large 6 to 8 quart stockpot along with salt, sugar, saltpeter, cinnamon stick, mustard seeds, peppercorns, cloves, allspice, juniper berries, bay leaves and ginger. Cook over high heat until the salt and sugar have dissolved. Remove from the heat and add the ice. Stir until the ice has melted. If necessary, place the brine into the refrigerator until it reaches a temperature of 45 degrees F. Once it has cooled, place the brisket in a 2-gallon zip top bag and add the brine. Seal and lay flat inside a container, cover and place in the refrigerator for 10 days. Check daily to make sure the beef is completely submerged and stir the brine.

After 10 days, remove from the brine and rinse well under cool water. Place the brisket into a pot just large enough to hold the meat, add the onion, carrot and celery and cover with water by 1-inch. Set over high heat and bring to a boil. Reduce the heat to low, cover and gently simmer for 2 1/2 to 3 hours or until the meat is fork tender. Remove from the pot and thinly slice across the grain.

Rockefeller Salad

3 eggs
1 10 oz package of Mr. Pete’s Seasoned Cajun Oyster Fry
20 oysters, shucked
1 pound baby spinach
1/2 pound mixed greens
8 pieces of bacon, cooked and crumbled

For Vinaigrette
2 egg yokes
1/4 cup blue cheese
1/4 cup Parmesan cheese
1/4 teaspoon Dijon mustard
3/4 cup olive oil
1 teaspoon fresh lemon juice
1/4 cup white wine vinegar
1/4 cup buttermilk
1 teaspoon chives, chopped
1 teaspoon parsley, chopped
black pepper, to taste

Separate two of the egg yokes from the whites.

In a food processor or steel bowl and whisk, beat the egg yokes, 1/4 cup of the blue cheese and Dijon. Slowly emulsify the oil into the egg mixture. When it begins to look creamy, add the lemon juice, vinegar, buttermilk, pepper, and herbs. Set aside.

Whip the egg whites in a bowl. Dip the oysters in the egg whites, then into the seasoned flour mixture.

Deep fry in oil at 375ºF for about 1-2 minutes or until crispy.

Toss the mixed greens and spinach with the vinaigrette. Top with the fried oysters, bacon, and Parmesan cheese.

Chicken and Shrimp Gumbo

 2 tablespoons butter
 2 cloves garlic
 2 cups chopped onion
 1/2 cup chopped green bell pepper
 1/2 cup chopped celery
 1 pound okra, chopped
 1/4 cup vegetable oil
 1/4 cup all-purpose flour
 1 pound chicken thighs
 1 pound andouille sausage links
 2 cups water
 6 cups chicken broth
 2 pounds fresh shrimp, peeled and deveined
 1 sprig fresh thyme
 3 teaspoons chopped fresh parsley
 1/2 teaspoon salt
 1/4 teaspoon cayenne pepper
 1/2 teaspoon hot pepper sauce
 1/2 teaspoon file powder (optional)

Melt the butter in a large skillet over medium heat. Add the garlic, onion, bell pepper, celery and okra; cook and stir until vegetables are tender and just browned. Remove from the skillet, and set aside.

Brown the sausage in the skillet over medium heat. Remove from the pan to drain on paper towels. Drain the sausage fat from the skillet, and pour in the vegetable oil to heat. Place the chicken in the skillet, and cook for about 20 minutes, turning frequently. Remove chicken from the pan, and place on paper towels to drain, leaving the oil in the pan.

Reduce the heat to low, and stir in the flour. Cook, stirring constantly, until the roux reaches a deep brown color. This should take about 30 minutes.
Stir 2 cups of water into the roux, and add the onion, garlic and peppers. Set the heat to medium, and bring to a boil. Stir in the chicken broth, and simmer over low heat. Cut the chicken into cubes, and add to the broth along with the sausage. Simmer for about 1 hour.

Add the shrimp to the gumbo, and season with thyme, parsley, salt, cayenne pepper, and hot pepper sauce. Cook for another 20 minutes. Remove from the heat, and stir in the file powder.

Serve with rice

Smothered Turkey Wings

6 turkey wings

  1 tablespoon salt

  1 teaspoon fresh ground black pepper

  1 teaspoon garlic powder

  1 teaspoon poultry seasoning

  1/2 teaspoon onion powder

  2 tablespoons of flour

 1/2 cup butter

 2 celery ribs, chopped

 1/2 medium onion, chopped

 1 small bell pepper,chopped

 1 teaspoon dried thyme

 1 teaspoon fresh ground black pepper

 7 tablespoons flour

 3-6 cups turkey or chicken broth

 2 cups milk

 Heat the cooking oil in a medium pot.

 Thoroughly wash and dry turkey wings. Stir together 2 Tablespoons of flour salt, pepper, garlic powder, poultry seasoning and onion powder in a medium bowl. Toss turkey wings into the bowl to lightly coat evenly.

Fry the wings in the oil, over medium heat, turning, until they are just brown on both sides.

 Melt butter in a large heavy saucepan or dutch oven; add celery, bell pepper and onion; cook over medium-low heat until soft but not browned, about 5 minutes. Stir in thyme and pepper, cook 1 minute add flour stirring constantly, until light brown, about 5 minutes; slowly whisk in half the broth.

 4 Heat liquid to a boil; reduce heat and simmer uncovered 20 minutes slowly whisk in milk and stir constantly until sauce returns to a simmer. Add the wings and cover and cook until tender, about 1 hour adding more broth if necessary. Ground dried chili pepper can be added to the wing seasoning and the sauce if you want.

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.

Smokey Duck Gumbo

3 smoked ducks

8 quarts water

2 large onions quartered

4 stalks celery quartered

3 bay leaves

3 cloves garlic diced

1/2 teaspoons salt

1/2 teaspoon black pepper

Boil ducks in a large pot along with all ingredients above. Simmer uncovered for 1 1/2 hours until flavor is achieved. Remove ducks and de-bone. Chill the stock and reserve.

1 1/4cups flour

1 cup oil

2 cups sliced Andouille Sausage

2 cups chopped onions

1 cup chopped celery

1 cup chopped green pepper

5 cloves garlic minced

1 bunch chopped parsley

4 quarts duck stock

1/2 cup favorite red wine

Salt, black pepper to taste

1 teaspoon red pepper

1/2 teaspoon oregano

2 tablespoons Tabasco

In a large heavy pot make a dark roux with oil and flour . Add all vegetables and cook for 10 minutes until tender. Add stock, wine and seasonings then simmer for 30 minutes.

Add duck and sausage, bring to a boil, reduce heat and simmer on low for 1 hour. Taste for seasoning and simmer for 30 more minutes.

Serve over rice and sprinkle with Chives. I also serve a side of fried orka and crusty bread.

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. : )