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Southern-Style, Gullah and Low Country Recipes

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Jambalaya

Ingredients

1/2 pound cooked chicken meat
1/2 pound cooked ham
1 pound cooked sausages
1 small green bell pepper
1 large yellow onion
3 cloves garlic
5 scallions
3 large tomatoes
1/4 cup vegetable oil
2 tablespoons all-purpose flour
1/2 teaspoon dried thyme
1/2 teaspoon ground cumin
1/2 teaspoon ground allspice
2 bay leaves
Salt, ground black pepper, and cayenne pepper to taste.
2 cups long-grain white rice
3 cups chicken, beef, or vegetable stock, or as needed

Chop the chicken and the ham into bite-sized pieces; you should have about 1-1/2 cups of each. Cut the sausages into 1/2 inch thick slices. Seed the bell pepper, then chop the bell pepper, yellow onion, garlic, and the scallions, including the tender green tops. chop the tomatoes.

In a large heavy skillet over medium heat, warm the vegetable oil. Add the ham and sausage and saute until well browned, 7 to 10 minutes. Add the flour, stir well, and add the bell pepper, yellow onion, garlic, and scallions and saute until softened, about 5 minutes. Add the tomatoes, thyme, cumin, allspice, bay leaves, salt, black and cayenne peppers, and chicken and mix well. Then stir in the rice and pour in the stock. The liquid should just cover the contents of the skillet. Bring to a boil, cover, reduce the heat to low, and cook until the rice is tender, about 20 minutes.

To serve, remove and discard the bay leaf. Spoon the rice and meats onto a platter.
Serves 6-8

Southern Fried Chicken I

1 fryer chicken cut up
1 cup buttermilk
1/2 cup flour
1 tsp. salt
1/2 tsp. pepper
dash of paprika
peanut oil

Place chicken into bowl. Pour buttermilk over; marinate at least 1 hr. In another bowl, mix flour, salt and pepper. Remove chicken from buttermilk. Roll pieces in flour. Pour 1" of oil in skillet. Cook until one side is browned, then turn and brown other side, about 20 minutes, until the chicken is well-cooked

Southern Fried Chicken II - Mamie's Favorite
fills you up right quick

about 4 servings

1 cut-up frying chicken or chicken pieces

enough buttermilk to completely cover the bird - about 1/2 quart - do not use low fat, i've made that mistake for you so you don't have to. The fat is needed so your chicken doesn't slip it's coating while frying!

crisco shortening
1 1/2 cups flour
2 tsp. garlic powder
2 tsp. onion powder
3 tsp. seasoned salt
1/4 tsp. poultry seasoning
1/8 tsp. paprika
1/4 or a little more ground black pepper

Wash the chicken pieces, snip off extra skin that might be hanging off them. Place in a bowl and cover completely with buttermilk. Refrigerate overnight.

In a plastic bag, toss in all the dry ingredients and shake well. Remove a piece of chicken, sprinkle with a little seasoned salt, toss in the bag to coat. Shake only one piece at a time. Re-dip each piece in the buttermilk and re-toss in the bag for a double coating. Shake off excess coating, and lay each piece on waxed paper. After coating all the chicken, let it rest on the waxed paper for 15 minutes to dry the coating a little. You can do just one coating if you prefer, but 2 is way better..

Melt the shortening in a frying pan, - I use an electric pan, easier to gauge the fying temp - heat to about 370 degrees. use enough to make a depth of about an inch.

Lay the chicken pieces in the pan, skin side down, and don't crowd the pieces. Brown slowly until the chicken is a golden color on all sides, turn when needed to brown evenly.

Once golden in color, turn the heat down to about 300 degrees, cover the pan and simmer, turning once in a while, for about 40 minutes, or until the juices run clear when the chicken is poked and the pieces are tender. Uncover and cook for 5 more minutes to crisp it up some.

Note: you can do this in the oven if you want to cut back on the grease, it's just as tasty. Preheat to 375 degrees. Put about 4 or 5 tablespoons of peanut oil on a baking sheet and lay the chicken pieces out without crowding. Bake for 30 minutes, then turn the pieces over and cook for about 30 more minutes, until the chicken is all brown and crispy.

Onion Pie

Ingredients:

1, 9-inch pie shell
1/4 cup of Italian dressing
2 tablespoons of butter
2 large onions, thinly sliced
1 cup of shredded cheddar cheese
2 tsp. sage
1 teaspoon dried marjoram leaves, crushed
1/8 tsp. black pepper
2 eggs
1/2 cup heavy cream

Preheat oven to 400 degrees. Pierce the bottom of pie shell with fork. Bake 8 minutes or until lightly brown. Cool the pie shell completely. In a large pan on medium heat, heat the Italian dressing and butter add the onions and cook until the onions are tender. Fill the pie shell with the cheese and pour the onion mixture in. Meanwhile in a bowl beat the eggs, cream, sage, marjoram and pepper and pour over the onions. Bake 35 minutes or until golden brown.

Oyster Pie

4 large servings

4 cups oysters, drained � strain and save the oyster �liquor�
4 cups oysterettes
1/2 cup heavy cream
1 stick sweet (unsalted) butter = 8 tblsp.
salt and pepper to taste

1. Preheat the oven to 400 degrees

2. Crumble the oyster crackers and layer the bottom of the pie pan with 1. Add 1 cup of the oysters in a layer. Sprinkle with salt and pepper. Repeat with 3 more layers each of oyster crackers and oysters, salt and pepper

3. Pour the oyster liquor into a glass measuring cup and add enough cream to make 1 cup. Pour over the oysters. Dot the top with the butter. Let the pie rest ten minutes

4. Bake for about 15 minutes or until the top begins to brown and the oysters are plump and hot. Turn up the heat and broil the oyster pie for 4 minutes or until the top is completely browned. Do not overcook the oysters or they�ll be rubbery.

Chicken Pot Pie

Ingredients:

4 large, boneless chicken breasts, cooked
1 can cream of chicken soup
1 can chicken broth
1 cup of flour
1 cup milk
1 stick of butter, melted

Cut the cooked chicken into small pieces. Put chicken into a shallow casserole
dish and add the cream of chicken soup and chicken broth. In a separate bowl
mix the flour, milk, and the butter. Pour mixture evenly over chicken and bake
at 375 degrees for 1 hour. You can add any chopped or sliced vegetables you like to the pie prior to baking

Crab Imperial

Serves 4

2 sticks butter
1 cup All-purpose flour
2 cups milk
1/2 cup celery, finely chopped
1/2 cup mushrooms, finely chopped
1/2 cup of parsley, finely chopped
1/2 cups of green onions, finely chopped
1/2 cup of pimentos, finely chopped
2 pounds of lump crab meat
1/2 teaspoon Worcestershire sauce
1/4 to 1/2 teaspoon Tabasco sauce
Salt and pepper, to taste
Bread crumbs

Melt butter in skillet over low heat. Add flour and whisk together to make a roux. Cook roux, whisking constantly over low heat until golden brown.

Add milk, whisking constantly, until well blended. Add celery and mushrooms, parsley, green onions and pimentos. Cook until vegetables are translucent, then carefully fold in crab meat, being careful not to break it up too much.

Add Worcestershire sauce, hot sauce, salt and pepper, to taste. Pour mixture into individual baking dishes and top with bread crumbs. Bake at 350-degrees until bread crumbs are golden brown and mixture is heated through.

Crabmeat and Shrimp Casserole

1 pound crab meat
1 pound shrimp � fresh or pre-cooked, cleaned
2 celery stalks
1 medium bell pepper
1 medium onion
1 1/2 cups bread crumbs
1 egg
1 can condensed cream of mushroom soup
2 tablespoons Worcestershire sauce
Pinch of cumin, coriander seed, nutmeg
2 tablespoons mayonnaise
1 tablespoon mustard
A splash of Tabasco
Salt and pepper to taste
Shredded Cheddar cheese
Cracker crumbs for the topping

Preheat oven to 350 degrees. Saute celery, bell pepper and onion in butter until onions are transparent. Boil shrimp for 4 minutes if you�re using fresh shrimp and drain. Combine all ingredients in a large bowl. Add 1/2 cup shredded Cheddar cheese. Pour mixture in casserole dish and top with cracker crumbs and remainder of Cheddar cheese. Drizzle with melted butter. Bake for 30 minutes.

*Gullah House Shrimp Casserole

5 cups water
1 1/2 pounds fresh medium shrimp. Clean and devein
3 1/4 cups water
1/2 teaspoon salt
1 cup uncooked grits
2 large eggs, lightly beaten
1/4 cup milk
2 cloves garlic, minced
1 1/2 cups (6 ounces) shredded Cheddar cheese, divided into 1 cup and 1/2 cup

Bring some water to a boil, add shrimp, and cook 3 to 5 minutes or until shrimp turn pink. Drain well and rinse with cold water.

Bring 3 1/4 cups water and the salt to a boil in a medium saucepan and stir in grits. Cover, reduce the heat and simmer for 10 minutes. Remove from heat.

Combine eggs and milk; gradually stir into grits. Stir in shrimp, garlic and 1 cup of the cheese. Spoon into a lightly greased 11 x 7-inch baking dish. Sprinkle with remaining 1/2 cup cheese. Bake at 350 degrees F for 30 minutes. Let stand 5 minutes before serving.

Honey Mustard and Bourbon Glazed Ham

Fully cooked ham � about 5 lbs, studded with cloves
1 cup honey
1/2 cup molasses
1/2 cup bourbon
1/4 cup orange juice
2 tablespoons Dijon mustard

Combine the honey, molasses, bourbon, orange juice, and mustard in a saucepan and heat it on low til warmed

Place the ham in a roasting pan and bake at 325 degrees, basting frequently with the warmed glaze, until it reaches 150 degrees on a meat thermometer

Pour any drippings to a saucepan and add remaining glaze, and bring to a boil. Serve the sliced ham with the glaze

Ham with Red Eye Gravy

Serves 1 or 2

A really tasty part of a southern breakfast� with grits and biscuits.

1/4-inch thick center cut country ham
4 tablespoons brewed black coffee
1/2 teaspoon sugar

Fry the ham quickly in an ungreased hot frying pan for a few minutes on each side. Remove the ham from the pan and set aside.

Add the black coffee and sugar to the hot fat in the pan. Stir to dissolve the sugar. Cover and simmer for a few minutes to thicken a little.

Pour the gravy over the ham slices and serve as a breakfast side dish

Pork Barbecue

1 large porkbutt shoulder
1/2 gallon cider vinegar
10 oz Worcestershire sauce
6 ozs chili sauce
1 1/4 ozs crushed red pepper flakes

Mix all sauce ingredients together. Use as a basting sauce for the meat. The pork is barbecued long and slowly over a real wood hickory fire, and it is basted constantly. Cook until it reaches 160 degrees on a meat thermometer.

Honey Barbecue Riblets
-recipe "clone"

Barbecue Sauce
1 cup ketchup
1/4 cup water
1/2 cup honey
1/2 cup corn syrup
1/4 cup apple cider vinegar
2 teaspoons garlic powder
1 teaspoon onion powder
2 tablespoons molasses
2 teaspoons dry mustard
1 teaspoon chili powder
1/4 teaspoon liquid smoke flavor

Combine all ingredients in saucepan and simmer for 20 minutes.

Riblet (Rib) Preparation: For rib tips ("riblets") and full racks, first season ribs with salt, pepper and garlic to taste. Then, sear the ribs on the grill/broiler until both sides are mahogany in color and the meat has begun to pull away from the bone (155 degrees F. internal temperature).

Place ribs on rack in deep pan/roaster. Cover bottom of pan with mixture of water and liquid smoke flavoring (4:1 ratio of water to liquid smoke) without mixture touching the ribs (it will make them bitter). Seal tightly with two layers of foil wrap to cover. Slow cook in 275 degree F oven until meat is tender. Time varies with how many ribs are being cooked, pan used, and your oven temperature.

Plan on anywhere from two to five hours, but check to be sure. The slower the better for this process. Just make sure an internal food temperature of 155�F is maintained. (To moderate cooking for small amounts of ribs, try covering ribs with chopped onions, peppers and tomatoes. This also keeps them moist and adds a nice flavor).

When ribs are fully cooked and tender, remove from oven and finish off on grill/broiler until marrow in the bone tips "sizzles." Brush with Honey Barbecue Sauce just before removing for serving.

Source: Applebee's Restaurant
The Milwaukee Channel - November 13, 2001

Fried Catfish

1 pound of fresh catfish fillet
egg for coating
1 cup cornmeal
1 tsp. garlic powder
1 cup flour
1 teaspoon seasoned salt
1 teaspoon pepper

Mix flour, seasoned salt, and cornmeal. lightly whisk the milk and egg, do not whip it, it should still be gooey. Coat the fish thoroughly with the seasoned mixture. re-dip into the egg and milk, recoat the fish.
Fry in peanut oil until golden brown and crispy.

Applebee's Baby Back Ribs
(recipe "clone")

3 racks (about 1 pound each) baby back ribs, each cut in half

Barbecue Sauce Ingredients:
1 cup ketchup
1/4 cup apple cider vinegar
3 tablespoons dark brown sugar
3 tablespoons Worcestershire sauce
1 teaspoon liquid smoke
1/2 teaspoon salt

Put ribs in a large pot with enough water to cover them. Bring water to a boil, reduce heat, cover and simmer 1 hour or until ribs are fork tender.

Mix all sauce ingredients together in a medium saucepan and bring to a boil, reduce heat and simmer uncovered, stirring often, for 30 minutes or until slightly thickened.

Heat broiler. Line broiler with foil for easy cleanup. Place ribs, meat side down, on broiler pan, brush with 1/2 the sauce and broil 4-5 inches from heat source for 6 to 7 minutes. Turn ribs over , brush with remaining sauce and broil 6 to 7 minutes longer or until edges are slightly charred.

Applebee's Restaurant Baby Back Ribs
Source: Kitchen Link Copycat Recipes

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