Bubba just vacationed in
London recently and almost had his
fill of fish and chips ~ he loved the meal!
Traditionally, fish and chips are served wrapped in paper to soak up all
the grease, probably not a good thing.
Back at home now, to
cut the grease and calories, Bubba coats the cod in a corn meal and Parmesan breading
and bakes it. In his cooking, he goes
heavy on the spices and seasonings, adjust to your taste.
Bubba tried something new with his summer sausage. I didn’t think it could be improved; however,
he added pork to the mix this time, plus more spices, so now it has been taken up a notch.
Nothing is better than fresh homemade, and I especially like this recipe because we know exactly what is in the summer sausage!
If you’ve never gone to Louisiana, you
need to go down to where the Cajuns live to experience for yourself what fine
eating is ~ where delicious food is an “everymeal” occurrence.
If that’s not in the stars for you, this recipe of Bubba's is about as
close as you can get to being there:
Ummm, mmm!
In French, étouffée means smothered ~ and
that perfectly describes this dish ~ shrimp that is smothered in a thick gravy and
served ladled over rice. Compared to
gumbo, which is made with a dark roux, the color of chocolate; étouffée
is made with a lighter roux, orange/brown in color.
Like many dishes down Louisiana way, this one includes the
Cajun holy trinity: bell peppers, onions
and celery. This spicy dish is stew-like
and seasoned to perfection with paprika and other good seasonings.
Slow boil
Here’s what goes into Bubba’s étouffée, Bill loves it too, but I’m not
that adventurous yet:
Shrimp Étouffée is a hit here any time!
Shrimp Étouffée
Ingredients:
4 tablespoons butter
¼ cup flour 1 large onion, chopped 2 ribs celery, finely chopped 1 green bell pepper, finely chopped 4 cloves garlic, minced 3 cups seafood stock 4 tablespoons tomato paste 1½ teaspoons salt 1 teaspoon seasoned pepper ½ teaspoon thyme 1 teaspoon paprika 1 teaspoon hot sauce, optional 1 pound crawfish tail meat or 1 pound lump crabmeat 1 pound shrimp, shelled and deveined (I used jumbo shrimp) 1 cup rice, cooked per package directions 4 sliced green onions, for garnish.
Method:
In a 4-quart Dutch oven, melt butter over medium heat. With wooden spoon, gradually stir in flour until blended,
stirring constantly, until mixture is brown, the color of peanut butter, not a
dark roux, about 30 minutes. The roux will be thinner by now and bubbling slower, the aroma
will be sharper and the flavor smoky. Add bell pepper, onions, celery and garlic. Cook, stirring frequently, until onions are tender, about 5
minutes. Stir in stock and tomato paste, heat to boiling. Add all of the spices. Cook for 30 minutes, stirring occasionally. Add shrimp and cook for 5 minutes. Serve ladled over rice. Sprinkle with green onions. Makes 6 servings
You’re probably asking why would anyone bother to make their own summer sausage. The reason is, because it is so very delicious!
The flavor of Bubba's home made sausage is much better than the store bought version, cheaper also and you know exactly what it consists of. You control the ingredients ~ no added chemicals~ and flavor it as you like. It reminds me of growing up on the farm with Dad making our own pork sausage, not similar to supermarket sausage at all.
Our older son, Bubba here on my blog, has been refining his summer sausage recipe and has hit on the exact proportions for it. It's easy to pull together, it just takes time; requiring 5 days to cure.
There is no casing involved. Do not use a grade of ground beef with very low fat content as the result will be dry and crumbly. Do not substitute any other salt for the Morton Tender Quick Cure ~ it is not the same thing!
It’s a great summer sausage that you just slice and serve with cheese and crackers or by itself. I love the great flavor and the texture also!
Good job, Bubba! It’s delicious!!!
Loaves: 4-5
Bubba's Homemade Summer Sausage
The flavor of Bubba's home made sausage is way better than the store bought version, cheaper also, plus you know exactly what's in it. Just give it a try it to believe it!
Prep time: 10 MinCooking time: 9 HourTotal time: 9 H & 10 M
Many years ago, when man started eating meat, the only way to preserve it was to dry it. Beef sticks are an excellent source of protein with most of the fat being removed. It’s easy to make and by making it yourself, you know exactly what has been added to it; no chemicals and preservatives. And besides that, it tastes so much better than store bought!
Bubba likes to cook and experiment with the ingredients in recipes. He has made this recipe with many different combinations and finally ended up with this great recipe. It has a little heat with the jalapeños. Then, Bubba flavored the beef with lots of garlic, cayenne, black pepper, liquid smoke and the star ingredient, sharp cheddar cheese.
He mixed together the ingredients and extruded it through a jerky gun. I really have never seen one but it works on the same principal as a caulking gun or my cookie gun for shaping spritz cookies, etc. The final part of the process is dehydrating the sticks in a dehydrator per the manufacturer’s instructions. It’s a wonderful thing for a snack!
Whatever you do, don’t discard your watermelon rind this summer!
It may sound a little strange to make pickles out of watermelon rind but, it really might surprise you how delicious they are.
My mother used to make these every summer and recalling them, Bubba gave it a try and is now carrying on the tradition ~ lucky for me! I love about anything pickled and these watermelon pickles are fantastic!
Here are some fun watermelon facts:
The largest watermelon on record was raised in 2005 by the Bright family in Hope, Arkansas, weighing in at 268.8 pounds.
Early explorers used watermelons as canteens.
In Luling, Texas, 1989, the Guinness World Record for watermelon seed spitting was set at 68 feet, 9 and 1/8 inches by Lee Wheelis. The record still stands.
The first cookbook published in 1796 in America contained a recipe for watermelon rind pickles.
A watermelon was once thrown at Roman Governor Demosthenes during a political debate. Placing the watermelon on his head, he thanked the thrower for providing him with a helmet to wear as he fought Philip of Macedonia.
Watermelon pickles are a tangy, sweet complement to grilled burgers, barbecued meat, hot dogs, chicken and seafood. A 6 pound watermelon yields about two pounds of rind. The pickles are very sweet and contain a great mix of spices, they even smell divine. It may seem complicated to make them but, it’s not. It takes a couple of days to make them and then they’re ready to relish.
So with summer around the corner, remember not to pitch your watermelon rind. Now, if I could only convince Bubba to try pickled eggs!
Bubba’s Watermelon Pickles
Ingredients:
1 watermelon 3 quarts water for brine, plus more
3/4 cup salt
5 cups sugar
3 cups white vinegar
1 tablespoon whole cloves
6 cinnamon sticks (break to 1")
1 tablespoon allspice
1 lemon, sliced
Method:
Remove the rind from the watermelon, removing as much of the pink meat as possible and all of the green outer skin.
Cut the rind into small bite-sized pieces.
Make a brine of 3qts water and 3/4 cup salt.
Put the rind in a bowl, cover with the brine, and refrigerate at least 6 hrs
Drain and rinse the rind. Put the rind in a pot, cover it with water, and boil it about 15 minutes until tender. Drain and remove the rind.
Mix the rest of the ingredients with 3 cups of water and bring to a boil for 5 minutes. Pour over the watermelon. Refrigerate overnight.
Bring the watermelon and syrup to a boil and then turn the heat down to medium-high and cook for 1 hr, stirring periodically.
---
To can them, put them straight from the pot into canning jars, leaving about a half inch open at the top. Clean the jars off, put the lids on, and put in boiling water for 15 minutes. Remove from pot.
Let the jars set at room temperature for 24 hours. They do not need to be refrigerated unless you desire them chilled before serving.
Is it pickles or is it candy? You’ll have to try it and decide for yourself as I don’t think you’ll find it in the stores.
Just when I thought it couldn’t get any better, Bubba did it again!
I posted Alice’s (my MIL) summer sausage recipe back on February 16th and I just have to post the updated version of it now.
Bubba has been working on this recipe for a while now ~ he has tweaked it way up several notches into an amazingly delicious spicy sausage. You may remember how he loves hot spicy food but, this one does not have as much heat as the others. (See Bubba’s recipes on the right side-bar under “labels.”) This summer sausage is pungent with all the garlic powder and mustard seed ~ it will keep those vampires at bay.
Bubba, 1971, almost 3 years old
It looks like it might be a lot of work as it’s spread out over so many days but, it’s not! It just requires a little mixing each day with a long oven time on the final day. And then you have it, freshly made summer sausage from YOUR very own kitchen. It’s a wonderful thing!
If you enjoy summer sausage and have never tried making it yourself, you must make this! I guarantee you will not be buying it from a store again! It’s that delicious!!!
It is dangerous for me to start eating guacamole, especially with tortilla chips as I don’t know when to stop.
For that matter, I know of someone who may feel the same way; and that someone is my older son, Bubba ~ as in Bill. Jr. For those of you who follow my blog, you will recall a couple of his great recipes: chili, posted on Nov. 21, 2009 and enchiladas, posted on Jan. 12, 2010.
His guacamole is delicious and particularly so on a succulent grilled hamburger. As you know, he loves hot food and with this recipe he usually adds 2 or 3 Serrano peppers. That’s too much heat for me, so I cut it back most of the time.
I know there are a lot of cooks out there who doctor their guacamole up several notches with many add-ins, but Bubba keeps the ingredients for his at a minimum which makes it really quick to make and simply delicious.
Avocados, also called “alligator pears,” are native to Central and South America being used mainly to accompany meat and salads and of course, for preparing guacamole.
They contain healthy fat, protein and a whopping dose of fiber. Avocados are surprisingly a complete food, having 14 minerals to stimulate growth, including copper and iron for your blood. They are very filling!
Serrano chili peppers have thin walls; therefore, they do not need to be steamed or peeled before eating, which makes it the perfect pepper for guacamole and salsas. They also are 5 times hotter than the jalapeño with a flavor that is crisp, bright, biting and hot! Plus, they’re pretty!
Bubba knows a good thing and how to make it! Here’s his recipe:
Bubba’s Guacamole
Ingredients:
2 ripe avocados, peeled and pitted
½ medium red onion, quartered
2-3 Serrano peppers
1-2 tablespoons cilantro (I use parsley)
Method:
Place all ingredients in a blender jar in the order given.
Pulse intermittently 8 to 10 times or until it reaches a chunky or smooth consistency, whichever you prefer.
You may need to turn off the blender and use a spatula to scrape the sides of the jar and process more.
Serve and enjoy!
Bubba's note: If desired, dice half a tomato and stir it into the guacamole after it's out of the blender.
I’m a sucker for guacamole and Bubba’s is the best!
Bubba's all grown up now, but when he has the appetite for a light seafood dinner, he turns to tilapia. It is the perfect fish that you can dress up or down, depending upon your taste buds and the occasion. It can even convert that non-seafood lover you know.
Tilapia recipes vary from spicy to mild; remember, he loves spicy and hot as in his chili (see Nov. 21st post) and enchilada (see Jan. 12th post) dishes. This one falls close to the middle. It is a hugely popular fish and due to its mildness, it needs extra help. Bubb is a lover of seafood and fish and he knew just how to help this tilapia out with a wonderful citrus flavor combining orange juice with lemon and a little added tang with the ginger. If you like more of a kick, add a little more ginger and garlic.
Tilapia is very adaptable and any number of combinations works with it; base it on what is on your cabinet shelf and in the refrigerator, even adding chopped pecans for a unique twist. It also has the added bonus of being a healthy, good protein, low-calorie fish. And, last but not least, it is absolutely delicious! This is a very easy and delicious creation!
Bubba’s Citrus Tilapia
Ingredients:
1 pound tilapia (2 fillets)
2 tablespoons flour
1 tablespoon olive oil
1 tablespoon butter
Salt and pepper, to taste
1/2 - 3/4 cup orange juice
1 lemon, quartered
1 teaspoon ground ginger
½ teaspoon paprika
1 teaspoon garlic powder
Method:
Quarter the lemon.
Place olive oil and butter in skillet on medium heat.
On a plate, dredge tilapia in flour.
When the oil & butter have melted, add tilapia to skillet.
Season with salt and pepper.
Cook about three minutes each side until golden.
Remove fish, add orange juice and ginger to skillet.
Squeeze lemon quarters into skillet.
Turn heat up and stir until it starts to thicken (2-3 minutes.)
Return the tilapia back to skillet, cook for a couple of minutes on each side.
Here’s “the whole enchilada!” First off, way back on November 21st, remember the family feud chili post? Well, now Bubba has another great recipe! Remember all the fire in his chili? Well, not so much fire with this one!
I love Mexican food, and I’m a sucker for a good casserole. This enchilada casserole is excellent, I adore it! I love the fact that the tortillas are broken into quarters and then layered in the dish.
The tortillas keep their great texture and are delicious in this Mexican-inspired casserole ~ layers of tortillas, ground beef and pork, delectable sauce and plenty of cheese. It’s all tied together in one harmonious whole!
Bubba’s Enchilada Casserole
Ingredients:
1 large white onion ½ stick butter
1 pound ground beef
1 pound ground pork
Seasonings, to taste (ground chipotle, chili powder, cayenne)
6 jalapeno peppers
15 ounces enchilada sauce
8 ounces spicy salsa1 can cream of chicken
1 can cream of mushroom
2 packages shredded "Mexican" cheese (for the non-cheese fans, 1 package)
1 package yellow corn tortillas
Small can of sliced black olives Method:
Sauté onion in ½ stick butter in skillet.
Place in large pot on very low heat.
Start browning 1 pound of meat with half the jalapenos in skillet.
Add spices to taste (I use ground chipotle, chili powder and cayenne.)
Add the soups, enchilada sauce and salsa to the pot. Stir until it is a uniform color.
When the first pound of meat is cooked, put it in the pot and stir well.
Brown the other pound of meat in the skillet with the rest of the peppers.
Stir the mixture in the pot well, make sure it does not boil.
Add the rest of the meat to the pot when browned.
Preheat oven to 350 degrees.
Spray 9” x 13” casserole dish with cooking spray.
Tear tortillas into quarters and layer the bottom of casserole dish, overlapping.
Pour about half the meat mixture into the dish, evening it out.
Add another layer of quartered tortillas.
Spread layer of remaining meat mixture over all.
Add cheese, spreading over top.
Sprinkle with black olives.
It should reach just short of the top of the casserole dish.
Bake at 350 degrees about 45 minutes, until hot all way through.
Bubba’s notes: I like to make and bake it the day before and refrigerate it overnight. Then before serving the next day, put it back in the oven for 30 minutes at 350 before serving it- it solidifies a little bit better. Also, fold tortilla in half, then in half again to form creases to make it easier to tear the tortilla into quarter pieces.
Nothing says hearty, filling, comfort food like this enchilada casserole! Good one, Bill! It’s a keeper! Yum! Yum! Yum!
with pork or a little Jim Beam, with pasta or without?
Whichever way,
I’ve got a recipe for you!
Our tastes run a little mild compared to our older son's. We like chili that’s tangy and spicy. Bubba likes HOT SPICY chili. Spicy and hot certainly sounds more interesting than sweet and mild and his is incredibly hot! It has great ingredients and a delicious taste but, we eat his chili and our lips go numb and our tongues feel like they are on fire.
I would not dream of cooking chili without chili beans, or of not eating it in a bowl with spaghetti, cheese and onions covering it. He can’t imagine why anyone would ruin a good bowl of chili with beans and spaghetti!
I worked on my recipe for a long time and it is a very distant cousin to the chili recipes I made years ago. It was when I discovered that adding dark chocolate to chili is the secret for making a tasty, savory chili. It makes a big difference in that there is a depth to it and it smoothes out the flavors of the spices, plus it gives it a beautiful deep red color. This is the way I always prepare it now. It makes a lot for a crowd or will freeze well for later meals.
My son has worked on his for several years also; it is perfected and a recipe he can always rely on. It has the perfect combination of meat and that is what really adds to the great flavor. Be sure to let his tasty chili simmer for 1-2 hours.
Brown meat and chopped onion, drain well, set aside. Pour tomato juice into large pan, bring to a boil. Add dry ingredients, one at a time, stirring well after each addition. Add meat mixture. Simmer on low heat for at least a half hour, stirring occasionally, do not boil. Place cooked spaghetti in bottom of soup bowl, pour chili on top. Cover with grated cheddar cheese and green onion and enjoy.
2lbs ground beef
2lbs ground pork
2lbs steak
6+ large jalapenos
1 jar hot salsa
2 large white onions
2 cans diced tomatoes
2 cans tomato paste
Mesa flour
Jim Beam
Chili powder
Ground chipotle pepper
Crushed red pepper
Cayenne pepper
Hot sauce (Scorned Woman or The Hottest F***ing Sauce preferred. If not available, Dave's Insanity Sauce works but use a little more)
Spicy marinade of choice
Garlic hot sauce if available (Dave's Roasted Garlic has a really good taste). Method:
Put a roll of TP in the freezer. Marinate steak in bowl with spicy marinade of choice overnight, and then cook (preferably on grill) and slice up into small bite size pieces.
Chop up the onion.
Slice the jalapeños.
Brown the ground meat one pound at a time, adding in onions, jalepenos, spices, and hot sauce. Heavy on chili powder and ground chipotle. No more than six drops of Scorned Woman per pound of meat. Cayenne and red pepper also, if desired.
Empty 1/2 - 3/4 cup of Jim Beam, salsa, diced tomatoes, and tomato paste into a large pot on medium heat.
Fill tomato paste cans with water and empty in pot.
Put meat in pot.
Add hot sauce (6 - 12 drops), chili powder, more chipotle, cayenne, and red pepper to taste.
Stir, stir, stir for 1 - 2 hours on medium heat- try not to let it boil.
Add half a handful of mesa flour towards the end to thicken. Go easy on it, too much and it will turn into concrete. If a large portion is going to be refrigerated immediately, go very easy on mesa flour.
Makes a little over a crock-pot of butt-burning chili.
