Tag Archives: cornbread

Akin Family Oyster Dressing ~ Groundhog’s Day 2K12

So despite my moral dilemma of yesterday, I’ve decided to go ahead and pull this one out of The Vault. (As it turns out, my threshold for withholding secret recipes is quite shallow, which is probably to be expected from a person who has a blog about recipes on the Interwebs.)

foodnetworkasia.com

Anyway, perhaps the groundhog will take a page from my book – you know, bringing things to light and such – and ignore his stupid shadow so we can get on with Real Spring instead of this faux Fall we’ve been having.

Annnnnd, rambling is now over. As I mentioned previously, this recipe has been a long time coming. My cousin Melissia had to watch my Aunt Sylvia make it three times to come up with the recipe because it had never even been written down. So it’s old school traditional is what I’m saying.

I’m also saying it is delectable, so even if you have to tinker with it a little bit to get it right, your efforts will be rewarded.

1 pan cornbread
4-6 biscuits
3-4 celery stalks, chopped
1 onion, chopped
2-3 raw eggs
2-3 boiled eggs, chopped
2 cans chicken broth
1 can oysters
1 tsp+ poultry seasoning
1 tsp+ sage
salt & pepper to taste

  1. Preheat oven to 350.
  2. Cook celery and onion in broth until tender.
  3. Crumble breads and mix all ingredients together. Taste and season accordingly. (This is where the extra sage or poultry seasoning comes in.)
  4. Pour into 9×13 pan.
  5. Bake for at least 40 minutes (longer if all of the excess moisture hasn’t evaporated).
Advertisements

1 Comment

Filed under Christmas, Comfort food, Seafood, Side dishes, Special Occasion, Thanksgiving

Crawfish Cornbread Stuffing

So I probably should have posted these recipes last week before Thanksgiving, but I forgot and I wanted to test them out twice to get all kinks out of the way.  I was lucky to have two Thanksgivings this year, a “friendsgiving” down in NOLA (which was way better then my family Thanksgiving) and family Thanksgiving.  I still never want to eat again.   Below is an amazing crawfish stuffing that Chef John’s family has requested a double batch of for next year.  Perhaps you can save in your Thanksgiving recipe file for next year or break it out for the December holidays!  Chef’s note: make sure to use dry corn bread so it soaks up all the sauce. – ts

Chef John Says: Everyone knows that the best part of Thanksgiving is the stuffing. I usually dedicate about 3/4 of my plate to it. My family always has a traditional stuffing/dressing but this past Sunday we had a pre-Thanksgiving feast at our friend’s house in New Orleans and it was decided that we should make a more NOLA-style dressing. Tanya came across this beauty: Besh’s Crawfish Corn Bread Dressing. Like ALL of Besh’s recipes, this is very easy and delicious.
You can make the corn bread ahead or use leftover corn bread. In fact, the dressing may be prepared a day ahead and kept in the refrigerator until an hour before serving. I used more andouille, hot sausage, and garlic than it calls for… obviously. This recipe makes 8–10 cups, more than enough to stuff a turkey, but at our Thanksgiving we stuff our bird separately and serve dressings like this alongside. Serves 10

4 tablespoons rendered bacon fat (I used a couple tablespoons of butter instead)
¼ pound andouille sausage, diced
¼ pound hot pork sausage meat, removed from casing
1 medium onion, chopped
1 stalk celery, diced
½ green bell pepper, diced
1 clove garlic, minced
2 cups peeled crawfish tails, chopped (you can usually find a package of frozen tails)
2 green onions, chopped
1 small jalapeño pepper, chopped
1 teaspoon chopped fresh parsley
Leaves from 1 sprig fresh thyme
2 tablespoons Basic Creole Spices
6 cups crumbled Basic Corn Bread
2 cups Basic Chicken Stock
½ cup heavy cream
2 eggs, lightly beaten
Salt
Freshly ground black pepper

  1. Put the bacon fat, andouille, and pork sausage into a large skillet and cook over medium-high heat, breaking up the pork with the back of a wooden spoon.
  2. When the pork sausage meat has browned, add the onions, celery, bell peppers, and garlic and cook, stirring occasionally, until the onions are translucent, about 5 minutes. Add the crawfish and cook for 2 minutes. Transfer the mixture to a large mixing bowl.
  3. Add the remaining ingredients to the bowl with the sausage and crawfish and stir together until well combined. Spoon the dressing into a large heatproof dish.
  4. At this point, the dressing may be covered and refrigerated (for up to 1 day) until you are ready to bake it. Bake the dressing in a preheated 350° oven until it is piping hot and golden brown, 15–30 minutes.

1 Comment

Filed under Bread, Cajun food, Comfort food, Meat, Party food, Shellfish, Side dishes, Southern food, Special Occasion, Thanksgiving

Jalapeno Cornbread

I am probably out of my element in posting this recipe as I am sure The Chef or RipleyPickles have a version passed down from their great great grandmother’s junior league club.  However growing up in Memphis and having lived in NOLA, I know my cornbread.  This recipe has been adapted from Michael Rulhman and is fool proof. Here at NummyNumNum we like our food spicy, but if you are, in Chef Charlie’s words, a “PWEEF” then feel free to hold back on the jalapenos.  If you like your cornbread real sweet, then add more sugar.  My tip: coat your skillet with bacon drippings before adding batter. –ts

About 1/3 cup flour
1 heaping cup cornmeal
1 teaspoon baking powder
pinch/teaspoon salt
3-4 tablespoons sugar
8 ounces  milk
2 large eggs
4 ounces butter, melted but cool
1-3 jalapeno peppers, seeded and diced

  1. Preheat oven to 350 degrees.  Sift and combine the flour, cornmeal, baking powder, salt and sugar in a mixing bowl.  Whisk together milk and eggs then add the butter, whisking. 
  2. Stir together wet and dry ingredients until well incorporated, stir in the jalapenos. 
  3. Pour batter into a buttered or oiled loaf pan (or vessel of your choice, I recommend cast iron skillet) and bake about 25-30 minutes.  You don’t want these too dry, but also not too wet.  Unfortunately this is not a spoon cornbread recipe, but if you have a good one please pass along!

2 Comments

Filed under Bread, Comfort food, Party food, Side dishes, Southern food

Quail on Sage Cornbread Dressing

Another one of The Chef’s creations that was so good it forced sweet Bonnie to eat a tiny, adorable bird. It’s so good I’m not even angry that Bonnie, Barrett and JR spend the first 2 hours of the night letting me talk about how impressed I was with JR for shooting all of the quail only to learn one of Dr. Brantley’s patients gave them to us. Don’t let their faces fool you: The Brantley-Grosshans crew can b.s. with the best of them.

Here is the original recipe, but I’d stick with this version which uses two links of chopped andouille, a tweak by The Chef. Because that’s how he do.

Quail
2 tablespoons butter or margarine
1 tablespoon vegetable oil
8 farm raised jumbo quail (6 oz size)
1/2 pound mushrooms, sliced
1/4 cup unsifted all-purpose flour
2 cups chicken broth
1/4 cup dry white wine
1/4 teaspoon ground black pepper
Fresh sage sprigs (optional)

Dressing
2 tablespoons butter or margarine
1 medium size onion
1 cup sliced celery
2 links andouille, chopped
6 cups day-old cornbread cubes
2 cups chicken broth
2 tablespoons chopped fresh sage OR 2 teaspoons crumbled dried sage leaves
1/4 teaspoon ground black pepper
1 large egg, beaten
1/2 cup chopped fresh parsley leaves

  1. Heat oven to 400 degrees.
  2. To prepare sage cornbread dressing: In a large skillet, melt butter or margarine. Add chopped onion, sliced celery, and andouille. Saute vegetables until tender. remove from heat; stir in cornbread cubes, chicken broth, sage leaves, and black pepper. Toss in beaten egg, and parsley leaves.
  3. Spoon dressing into greased, shallow, oval 2-quart or 13×9 inch baking dish. Spread dressing to cover bottom and sides of baking dish. Cover dish loosely with aluminum foil. Bake 15 minutes.
  4. Meanwhile, in large skillet, heat butter and oil over medium-high heat. Add quail and brown on all sides. Transfer browned quail to center of baking dish over dressing. Set aside skillet.
  5. Bake quail and dressing uncovered, 15 minutes or just until juices in the thighs run clear when pierced with a fork. In same skillet, saute mushrooms in pan drippings over medium heat. stir in flour until well mixed. Sir in broth, wine, and pepper; cook until thickened and bubbly. Pour into serving bowl to serve with quail. To serve, garnish quail with sage sprigs, if desired.

This is great served with brussel sprouts, so check out that simple recipe here.

1 Comment

Filed under Comfort food, Game, Main Course, Side dishes, Southern food, Special Occasion