RECIPE: BACON CHEDDAR BISCUITS

Bacon. Cheese. What could be better? I bake these in a mini muffin tin but I call them biscuits not muffins since to me, muffins are sweet. You would make these to accompany ribs for a BBQ or maybe to go with an all vegetable supper. I know this much; when I show up with these, there are never any left!

A southern classic; Bacon Cheese biscuits are kinda like muffins but I call them biscuits because to me, muffins are always sweet.

Difficulty: Easy

Prep Time: 15 minutes  Cook Time: 15-20 minutes

INGREDIENTS

2 cups all purpose flour

3 tablespoons baking powder

½ teaspoon salt

Pinch granulated sugar

¼ teaspoon white pepper

¼ teaspoon black pepper

¼ teaspoon dry mustard

Pinch dried thyme

1 cup sharp cheddar cheese, grated

6 strips bacon, cooked and crumbled

1 egg, beaten

1 cup whole milk

¼ cup vegetable oil

INSTRUCTIONS

Preheat oven to 400. Grease 2 mini muffin tins with butter or non-stick spray if you prefer.

Mix dry ingredients plus the cheese and bacon together in a bowl. Toss together to coat the bacon and cheese. Beat the egg in a separate bowl; add milk and oil and pour into the dry ingredients. Using a fork, mix together until combined; don’t over mix. Pour into the prepared tins, filling them 2/3 full. Bake 12-15 minutes or until puffy and golden brown and a toothpick comes out clean. Let them sit in the pan to cool for 3 minutes and then remove them; place on a wire rack to cool.

Makes about 3 dozen.

RECIPE: MARTIE’S LOWER ALABAMA SHRIMP AND SAUSAGE GUMBO

Like our BBQ sauce, deviled eggs and potato salad recipes, most Southerners living near the Gulf coast will also have a gumbo recipe they claim as the world’s finest. Well, I’ve had some amazing gumbos in my time and I’d put this one up against them. You can make the roux lighter if you like and some people do. I prefer a dark brown, chocolate-y colored roux flavored with layers of bacon, sausage and the Trinity. Gumbo is a great way to feed a lot of people and when you serve it with rice, you can really stretch it even further. Try your own flavors and add hot sauce to your taste. 

MARTIE’S LOWER ALABAMA SHRIMP AND SAUSAGE GUMBO RECIPE

Prep Time: 20 minutes       Cook Time: 1 hour 20 minutes

INGREDIENTS

4 pounds 26-30 count raw Gulf shrimp, peeled and deveined

1 pound Conecuh brand smoked sausage cut into ½ inch-thick slices (use Andouille or kielbasa if you can’t find Conecuh)

2 tablespoons plus ½ cup vegetable oil

1 cup all-purpose flour

2 medium onions, chopped

3 celery ribs, chopped

1 green bell pepper, chopped

1 pound fresh okra, cut into 1/4“slices (you can use frozen)

3 large garlic cloves, finely chopped

7 cups chicken broth (use low sodium)

1/2 teaspoon cayenne

1 teaspoon paprika

½ teaspoon dried oregano

1 teaspoon black pepper

½ teaspoon white pepper

1 teaspoon dried thyme

2 teaspoon Kosher salt

4 bay leaves

2 Tablespoons fresh parsley, finely chopped

1 cup thinly sliced scallions plus more for garnish 

DIRECTIONS:

In a large cast iron Dutch oven, heat 2 tablespoons of the vegetable oil over medium high heat. Add the sausage and cook well browned. About 7 minutes. Remove and drain on paper towels.  Add the shrimp to the drippings and cook until pink, about 2-3 minutes per side. Remove the shrimp from the pan and set aside. 

Keep heat medium high. To make the roux, add the remaining ½ cup oil to the pan and heat until it starts to smoke. Then, whisk in flour, a little at a time. Cook the flour for about 20 minutes, whisking constantly so that it does not burn. The roux should be dark brown. Be patient. If you rush or cook it less, it will result in a lighter roux. 

Next, add the onions, celery, okra, and bell pepper and cook until softened, about 4 minutes. Then add the garlic, salt, pepper, white pepper, cayenne, paprika, thyme, oregano, and bay leaves, cooking for about 2 minutes. Don’t let the garlic burn. Now, slowly whisk in the chicken broth, adding it in a little at a time; cooking until well combined. Bring the mixture to a boil, then reduce the heat to medium-low and cook uncovered for about an hour. Add the sausage and shrimp and heat it through. Skim off any excess fat from the surface as it cooks. Fish out the bay leaves and discard before serving. Stir in parsley and scallions. Serve over white rice with hot sauce and more scallions on the side.

RECIPE: MY MOM’S POUND CAKE

We had pound cake a lot growing up. While my mom made a lot of pies, she rarely made cakes except this pound cake. We rarely let it cool before it was gone; my mom would serve it with homemade ice cream or use it for Strawberry Shortcake which was our family favorite.

My mom was a “pinch of this” cook and rarely wrote down her recipes. When I was living in Chicago back in the 1990′s, she gave me this recipe over the phone for my co-worker, Janet Radziejeski. I did not keep a copy of it. Sadly, my mom passed away and most of her recipes were never written down. Many years later, when I reconnected with Janet via Facebook, she told me she always makes my mom's recipe for Easter and it has been a family tradition ever since I shared the recipe with her all of those years ago. She photocopied the original recipe (which was in my handwriting) and sent it to me. Now I am able to share it with you and with the kids in our family who never got to experience Mom’s cooking.

Many Southern cooks have a similar pound cake recipe. The difference in this one is the addition of almond extract. You can omit if your family doesn't like it but to me, that's what makes this pound cake so special. Here's another opportunity for me to remind you to get those favorite family recipes down on paper... before they are lost forever. Thank you, Janet and Facebook, for reuniting me with this treasure!

MY MOM’S POUND CAKE RECIPE

Prep Time: 20 minutes

Cook Time: 1 hour 30-35 minutes or until a wooden skewer comes out clean

INGREDIENTS

3 sticks unsalted butter, room temperature

1 – 8 oz package cream cheese, softened

3 cups granulated sugar

6 large eggs, room temperature

3 cups all-purpose flour

1 teaspoon pure vanilla extract

1 1/2 teaspoons almond extract

1/8 teaspoon Kosher salt

DIRECTIONS:

Preheat oven to 300 degrees F. Prepare a 10-inch tube or Bundt pan… grease and flour or spray with Baker’s Joy.

In the bowl of your mixer, beat the cream cheese and the butter at medium speed until creamy. Then add the sugar, a little at a time. Cream the butter and sugar until light and fluffy.

Next, add the eggs, one at a time, beating until they are combined. Turn the speed on the mixer down. Combine the salt and the flour; adding a little at a time until it is blended. Add the almond and vanilla.

Pour into the prepared pan. Bake for 1 hour 30-35 minutes or until a toothpick inserted into the center comes out clean. Cool for 10-15 minutes in the pan and then turn out onto a wire cooling rack to allow it to cool completely.

Serve with berries, whipped cream or ice cream. I like it warm, straight out of the oven. Divine.