New Southern Recipes

Monday Night Pasta

‘Madea’ is a Southern term. It’s short for ‘mother dear.’ So there are a lot of Madeas out there.

Tyler Perry

Tagliarelle with Lemon, Herbs, and Cheese

So I pretty much finished planting fresh herbs in pots and along the pathway and when I can find the remaining few plants I will be done for the spring and summer. An easy dinner is the plan for tonight and of course I head to the pasta pantry for last-minute dinner ideas, featured tonight is the last Meyer lemon in the fridge, a handful of fresh basil,  a chunk of Parmigiano Reggiano and two wonderful fresh eggs.  Like an herby creamy carbonara without pancetta or bacon… a quick whisk of egg yolks, grated cheese, a little EVOO and fresh cracked pepper in a big bowl, tossed with thin Cipriani tagliarelle, fresh chopped basil,  a little thyme and lemon zest…lemon juice optional if using lemon pasta.

Tuesday my morning was shot when I had to watch The Wolf of Wall Street before it timed out of the 24 hour rental, but I did get about 3 hours of knitting in on one of the two most boring projects that I have going during the movie plus a couple of loads of laundry.   Not a total loss of a day the way I see it…

Lee Brothers Crabcakes

I prepared dinner ahead of timer and as it was ready to go so I felt like I could slack off a bit… Earlier in the morning I made a few crab cakes, a “new ambrosia” salad by the Lee brothers and the corn pudding was the ready to mix up and bake around dinner time. I’ve been trying to make the NY Times recipe, Corn Pudding with Roasted Garlic and Sage and with plenty of fresh sage just planted along the pathway it was perfect timing and the last of the fresh packed frozen corn from last year was just the right amount called for with a little left for a fresh gazpacho for lunch tomorrow.

NY Times Corn Pudding

http://www.nytimes.com/2012/08/21/health/nutrition/corn-pudding-with-roasted-garlic-and-sage-recipes-for-health.html?_r=0

The crab cake recipe didn’t stray too far from the one that I usually make, I just like that touch of Phillips seafood seasoning added in and while the green onion is not one of my additions I had a few that really were headed south, they were trimmed and added to the recipe.

Now the salad was unusual for me at least as my first thought of “ambrosia” kind of made me make an ugly face as so many resembled decadent desserts.  This version has a nice tangy dressing, but I’m not a huge fan…

Ambrosia – Salad

Ambrosia

Serves 4

1 large grapefruit, supremed
1 large navel orange, supremed
3/4 cup chopped celery (about 2 stalks)
1-1/4 cups finely diced Haas avocado (about 1 avocado)
1-1/2 cups seeded and chopped cucumber (about 1 large cucumber)
1/4 cup coarsely chopped fresh basil
1 fresh jalapeño pepper, seeded and minced

For the dressing:

2/3 cup buttermilk
2 tablespoons lime juice
1 tablespoon extra-virgin olive oil
1 garlic clove, mashed to a puree
1 tablespoon plus 1 teaspoon finely chopped fresh tarragon
2 tablespoons unsweetened shredded coconut (if unsweetened is unavailable, use 1 tablespoon plus 1 teaspoon sweetened shredded coconut)
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper

In a large bowl, combine all the salad ingredients.

In a medium bowl, whisk the buttermilk, lime juice, and olive oil until blended. Whisk in the garlic puree, tarragon, coconut, salt, and pepper. Pour the dressing over the salad and toss.

If you wish, cover with plastic wrap and refrigerate for up to 1 hour to cool the salad and allow the flavors to meld. Toss again before serving, and serve with a slotted spoon.

Lee Brothers Crab Cakes

3/4 pound picked jumbo lump or lump back fin crabmeat
3 tablespoons high-quality store-bought mayonnaise (e.g., Duke’s or Hellman’s
1 teaspoon Dijon mustard
1 tablespoon fresh bread crumbs (or panko crumbs) use more if needed
2 heaping tablespoons chopped fresh flat-leaf parsley
1/2 teaspoon minced garlic
2 tablespoons minced green onion
1/2 teaspoon kosher salt, plus more to taste
1/4 teaspoon freshly ground black pepper, plus more to taste
1 large egg, beaten
1 tablespoon peanut oil or canola oil, plus more if needed
1 lemon, cut into wedges; for garnish  

Directions

  •  Serve with Your favorite Tartar Sauce
    Place the crab meat in a large bowl. Add the mayonnaise, mustard, bread crumbs, parsley, garlic, green onion, salt, and pepper and gently fold the ingredients together with a rubber spatula or wooden spoon until they’re thoroughly incorporated. Season with more salt and pepper if desired. Add the egg and fold it into the mixture.Using a 2 1/4-inch cookie cutter (I used a ¼ cup measuring cup and gently patted into shape), mold the crab mixture into 8 cakes. Wrap them in plastic wrap, 2 at a time. Apply gentle pressure to flatten the cakes slightly, and let them rest in the refrigerator for 30 minutes.Preheat the oven to 350°.Remove the crab cakes from the refrigerator and unwrap. Place the oil in a 12-inch cast-iron skillet or sauté pan and heat over medium-high heat. When it shimmers, transfer 4 of the cakes to the skillet, taking care not to crowd them in the pan. Sauté until gently browned on both sides, about 2 minutes per side. Transfer to a plate lined with a paper towel and repeat with the remaining 4 cakes, adding more oil to the pan if it is too dry. Place all the crab cakes in a medium baking pan and bake until warmed through, about 5 minutes.

     

     

     

     

     

     

     

     

Artichoke Hearts and Honey-Soy Wings

Roman Style Artichokes 2

Friday…

What great and beautiful spring weather we have here in coastal Carolina despite having to live through a yellow-green haze for days now. I managed to get a lot of it off the back porch with my little girl pressure washer, but I can see that the big guns (John Wayne) will have to come and attack what is too stubborn for little “Bessie”, but for now I’m not leaving yellow footprints throughout the house…

With a great weekend ahead we are going to have some good friends over on Sunday, I’m changing things up for this dinner and my new boyfriends, the Lee brothers and their recipes will be featured. I’m excited to try their “revitalized” versions of southern recipes in their cookbooks; the meatloaf and cornbread were good trial dinner items this past week. While Michael chose the Thomas Keller panko schnitzel of his 3 choices the rest of the dinner menu sides are up to me…

 Roman Style Artichokes

http://www.simplyrecipes.com/recipes/roman_style_braised_artichokes/

I look forward to sharing with all of you after-the-fact, but for now I am going to enjoy my Roman-style braised artichokes and some sticky honey-soy wings while I search for a chick flick amongst the huge lineup of available channels that changed their “identity” thanks to our cable company that wanted to make things easier???

The best part of the following recipe was that I was so lazy and just pulled out the pictured refrigerator ingredients (read the tube for the equivalent of fresh)  that worked nicely in adapting the recipe from Tyler Florence an easy recipe and they are really that beautiful looking:

Sticky Honey-Soy Chicken Wings

Wing ingredients

Recipe courtesy Tyler Florence

Sticky honey glazed Wings

Total Time:
2 hours 25 min
Prep:
10 min
|
Inactive Prep:
2 hr
|
Cook:
15 min
Level:
Easy
Yield:
6 to 8 servings

INGREDIENTS

  • 2 pounds chicken wings
  • 1 cup low sodium soy sauce,
  • 1 tablespoon grated fresh ginger
  • 2 tablespoons chopped fresh cilantro leaves
  • 2 cloves garlic, minced
  • 1/2 lemon, juiced
  • Kosher salt and freshly ground black pepper
  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons butter
  • 1/2 cup honey
  • Sesame seeds, for garnish

DIRECTIONS

Rinse chicken wings and pat dry. Remove tip and discard; separate each wing at the joint into 2 pieces. Place wings in a shallow dish and pour over the soy sauce, ginger, cilantro, garlic, and lemon juice. Toss well to coat; marinate, refrigerated, for 2 hours. 

Remove wings from marinade and pat dry; season with salt and pepper. In a large saute pan over medium-high heat, melt the butter in the olive oil. When the butter stops foaming, add the honey and chicken wings and fry until browned on each side, about 5 minutes. Continue cooking the wings, turning them over often to coat them as the glaze reduces. Cook until the wings are sticky and cooked through. Garnish with sesame seeds and serve.

© Recipe courtesy Tyler Florence