Tips: Can be glazed with your favorite tomato-based sauce 20 minutes before done. Great cold for sandwiches.
Supper
CALVIN’S CATFISH
TIME: PREP TIME APPROXIMATELY 15 MINUTES, COOKING TIME 5–7 MINUTES • SERVES 5
INGREDIENTS:
Peanut oil (enough to fill fryer—the typical home fryer holds 2 quarts but
ours holds 10 gallons)
2½ lb. pond-raised catfish fillets (½ lb. per person)
2 cups yellow cornmeal
1 tsp. salt (or to taste)
½ tsp. black pepper (or to taste)
Heat oil in deep fryer to 355 degrees F.
If catfish is frozen, thaw in cold water.
Add cornmeal to a small bowl and season to taste with salt and pepper. Roll catfish fillets in cornmeal mix, lightly shake off excess mix, and slip fillets into hot oil. Cook the fillets for about 5–7 minutes until they float; they are done when the crust is golden brown. Watch closely so that they do not overcook. Remove and let drain on folded paper towels.
Tip: Serve with coleslaw and hush puppies or French fries. Use ketchup, hot sauce, or tartar sauce for additional seasoning.
CRAWDAD’S COUNTRY-FRIED STEAK
TIME: PREP TIME 45 MINUTES–1 HOUR, BAKING TIME 1 HOUR 10 MINUTES–1 HOUR 25 MINUTES • SERVES 4–5
INGREDIENTS:
1½ cups flour (plus ½ cup if using second gravy-making method)
½ tsp. salt (or to taste)
1 tsp. pepper (or to taste)
2–3 cups plus 1 cup milk (plus 2 cups if using second gravy-making method)
2 lb. tenderized steak, cut into serving pieces
½ cup cooking oil
Nonstick cooking spray
½ cup water
Preheat the oven to 325 degrees F.
Combine 1½ cups flour, salt, and pepper in a bowl; pour 2–3 cups milk into a separate bowl. Dredge the meat in the flour mixture, dip it in the milk, then dredge it in the flour mixture again. Heat oil in a large skillet. When the oil is hot, add the meat and brown it. You may need to add more oil.
When all the meat is browned, place it in a glass pan, whatever size will serve, sprayed with nonstick cooking spray. Leave a little space between the pieces. Pour the water around the meat and cover dish tightly with aluminum foil. Bake for 1 hour to 1 hour 15 minutes, then remove aluminum foil and bake uncovered for 10 more minutes.
While meat is baking, pour the leftover seasoned flour into the leftover milk. You will need to add more milk when it’s time to make the gravy, probably another cup. If this process seems unhygienic to you, discard the seasoned flour and leftover milk. Instead, while meat is baking, combine ½ cup flour, salt and pepper to taste, and 2 cups fresh milk.
Drain most of the grease out of the skillet the meat was browned in, leaving enough to make the amount of gravy desired, usually about ¼ cup of grease or less. When the meat is almost done, reheat the grease. Slowly add the flour and milk mixture, stirring constantly until the gravy reaches the desired consistency. Remove meat from oven, remove foil, and pour gravy over meat. Serve immediately.
CROSSROADS JAMBALAYA
TIME: 45 MINUTES • SERVES 6
INGREDIENTS:
2 Tbsp. olive oil
1 boneless chicken breast, cubed
2 hot smoked sausages, andouille, or hot links
1 small onion, chopped
1 bell pepper, chopped
1 cup long-grain white rice (not instant, uncooked)
3 garlic cloves, minced
Salt, to taste
Tabasco sauce, to taste
Cajun spice (2 tsp. cayenne, 2 tsp. black pepper, 1 tsp. oregano, ½ tsp.
thyme), to taste
2 cups chicken stock
1 cup chunky hot salsa
1 cup canned black beans, rinsed and drained
Heat the olive oil in a sauté pan or frying pan. Brown the chicken, sausage, onion, bell pepper, rice, and garlic until the onion and rice are translucent. Drain if necessary. Add the salt, Tabasco sauce, Cajun spice, and stock. Bring to a boil. Sprinkle the salsa and black beans over the surface. Taste and add any additional seasoning now. Bring to a boil again, and then reduce the heat to a slow simmer. Do not stir. Simmer for 15–20 minutes, or until the rice has absorbed the liquid. Remove from the heat. Leave covered for 5 minutes. Toss and serve.
SOOKIE’S CHICKEN CASSEROLE
TIME: 45 MINUTES • SERVES 6
INGREDIENTS:
2 cups cooked rice
Nonstick cooking spray
4 large cooked chicken breasts, boned and diced
8 oz. sour cream
1 can (10¾ oz.) cream of chicken soup
1 can (10¾ oz.) cream of celery soup
2 tsp. poppy seeds
1 roll butter crackers, crushed
½ stick margarine, melted
Preheat the oven to 350 degrees F.
Spread the rice on the bottom of a 9 × 13” casserole dish sprayed with nonstick cooking spray. Combine the chicken, sour cream, soups, and poppy seeds, and mix well. Spread over the rice. Sprinkle the crushed crackers over the top and drizzle with the margarine. Bake for 30 minutes, or until hot and bubbly.
STACKHOUSE SMOTHERED PORK CHOPS
TIME: 60–80 MINUTES • SERVES 6
INGREDIENTS:
2 eggs
2 Tbsp. milk
1½ cups seasoned bread crumbs
6 bone-in pork chops, ½” thick
Olive oil for pan-frying
2 packets pork gravy mix
Preheat the oven to 350 degrees F.
Whisk together the eggs and milk in a shallow bowl. Place the bread crumbs in a separate bowl. Dip each pork chop first into the egg-milk mixture, then into the bread crumbs until fully coated, pressing to make sure each chop is covered in the bread crumbs.
Heat a few tablespoons of olive oil in a frying pan and brown each pork chop until golden brown on both sides. Add oil in small intervals throughout the frying process.
Place the browned pork chops in a 9 × 13” baking dish and cover. Bake for 30–40 minutes.
Meanwhile, combine the gravy mix with the correct amount of water, as indicated on the packet, but do not cook the gravy. Just add it to the water and whisk until smooth.
Remove the pork chops from the oven, remove the cover, and pour the gravy mix over the pork chops. Cover again and bake for another 30–40 minutes. Remove from the oven and keep covered until ready to serve.
Tip: Serve with rice or buttered egg noodles.
Sides
ANTOINE’S FRIED PICKLES
TIME: 20 MINUTES
INGREDIENTS:
1 cup self-rising flour
1 tsp. baking powder
¼ tsp. paprika
Dash of red pepper
⅓ cup milk
⅓ cup beer (any brand)
Whole dill pickles
Oil
This is a variation on a recipe that became famous after its use at a restaurant close to Tunica, Mississippi.
Sift together all of the dry ingredients. Add the milk and the beer in equal amounts until the mixture is the desired consistency. Slice the dill pickles into round ¼” to ⅜” thick chips. Dip the slices in the batter until the batter is gone, and fry in deep oil. Turn once or twice to brown evenly.
Tip: Enjoy them with cold beer.
BON TEMPS SWEET POTATO HARVEST
TIME: PREP TIME 1 HOUR 30 MINUTES (IF SWEET POTATOES ARE PRECOOKED), BAKING TIME 1 HOUR 15 MINUTES • SERVES 6
INGREDIENTS:
10 Tbsp. margarine
2¼ cups Bisquick
2 Tbsp. sugar plus ¼ cup sugar
¼ cup chopped pecans
3–5 cups cooked sweet potatoes
2 eggs
3 Tbsp. molasses