LOADED HUSH PUPPIES
1 2 lb. bag hush puppy mix (I use House Autry) 1 onion diced
1 (15 ounce) can cream corn
1 (10 ounce) can Rotel 1/4 cup pickled jalapenos, diced 1 bottled beer
1/4 cup buttermilk 1/4 cup milk
6 cups oil, for frying
In a large bowl, combine all ingredients except for oil. Let sit for 15-20 minutes. Heat oil to 350 degrees in a deep fryer or Dutch oven. Drop 1 tablespoon of batter into oil and fry until golden brown, about 1-2 minutes. Fry 4-6 at a time until all batter is used. Drain on paper towels.
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Brisket Sliders
Beef Brisket (leftover) (Click here for recipe.) 12 slider potato rolls 1 onion, thinly sliced 1/2 cup mayonnaise
1 cup mushrooms, thinly sliced 6-8 slices provolone cheese 4 tablespoons butter
1 teaspoon minced garlic 1 tablespoon soy sauce 2 tablespoons chopped parsley
Preheat oven to 350 degrees. Shred leftover brisket. In a medium saucepan, saute onion and mushrooms with 1 tablespoon butter and soy sauce for 5-7 minutes, then set aside. Slice potato rolls in half and spread mayonnaise evenly on each half. Place bottom half of rolls in a 9x9-inch baking dish. Spread brisket to cover bottom half of rolls. Top with onion mixture and provolone cheese. Place tops of rolls on cheese. In a small bowl, melt remaining 3 tablespoons of butter and stir in garlic and parsley. Brush over the top of rolls. Cover with foil and bake for 10 minutes, then remove foil and bake for 2-3 minutes or until golden brown.
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Beef Brisket
5-6 pound beef brisket 1/4 cup soy sauce 1 cup flour
1 can beef broth Salt and pepper to taste 1/2 cup of white wine 1/4 cup oil
1/4 cup honey
1 Vidalia onion, sliced 1 tablespoon sage 2 tablespoons minced garlic
Preheat oven to 350 degrees. Cover brisket in flour and sprinkle with salt and pepper. Heat oil in skillet on medium high heat and sear all sides of the brisket. Place brisket in a roasting pan without the rack. In the same skillet, add the onion and garlic and saute until onions are tender. Next, add the remaining ingredients and bring to a boil. Allow to simmer for 10 minutes, then pour the mixture over the brisket, cover and bake for 3 hours. Remove brisket from oven and let rest for 30 minutes before slicing. Slice thinly on the bias and place on a platter. Then, pour remaining sauce from the roasting pan into a skillet and cook on medium high until reduced by half. Pour over the brisket for a wonderful dish and beautiful presentation.
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Blueberry Mint Julep
1 cup sugar 1 cup water 1 cup blueberries 6 ounces Makers Mark bourbon Fresh mint
In a small saucepan, over low heat, combine sugar, water and blueberries. Bring to a full boil, stirring constantly, then remove from heat and allow to cool completely. In 4 highball glasses or mint julep cups, add 3-4 ice cubes, 1.5 ounces bourbon and equal parts blueberry syrup to each glass. Garnish with mint sprigs.
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August
Smoked Salmon Dip
16 ounces smoked salmon 8 ounces cream cheese, softened 1 cup sour cream 1 cup mayonnaise 1 cup green onion, chopped 1 teaspoon Worcestershire sauce 1 teaspoon salt 1 teaspoon pepper
Shred smoked salmon with a fork on a cutting board, without skin. In a large bowl, mix together all ingredients and refrigerate for at least 1 hour to overnight. Serve with crackers.
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