Tuesday, September 19, 2017

German Red Cabbage


3 tablespoons bacon fat, butter, vegetable oil, or other light oil
1 green apple, peeled and diced
1 large red onion, thinly sliced
1 head red cabbage (2-3 lb.), quartered, cored and shredded
1/4 teaspoon grated nutmeg, eyeball it
1 teaspoon cumin seeds or 2 teaspoons ground cumin
2 tablespoons grill seasoning (recommended: Montreal Steak Seasoning by McCormick)
1/4 cup cider vinegar, eyeball it (4 teaspoons white wine vinegar)
3 tablespoons dark brown sugar
1-2 cups water or stock as needed


1.       Heat an Enameled Dutch Oven over medium high to high heat.
2.      Add 3 tablespoons of fat/oil and the apples, onions and cabbage.
3.      Sear over very low heat 3-4 minutes
4.      Sear and toss the cabbage in fat, wilting it down as the mixture cooks.
5.       Scatter in the brown sugar and toss to combine.
6.      Season the cabbage with nutmeg, cumin and grill seasoning cook until the cabbage and onions are tender, 15 minutes (I find that a lot of the time, this can take much longer).
7.       Pour in vinegar.*
8.      Cook the vinegar off, 1 minute, and allow the sugar to coat the cabbage evenly.
9.      OPTIONAL – Add Currant Jelly

*Stand aside whilst adding the vinegar, for fumes can burn your nasal passages.

Monday, August 7, 2017

Pickled Mirliton


  • 4 Mirlitons
  • 2 Carrots
  • 1 Large Yellow Onions
  • ½ Large red bell peppers
  • ½ Fennel bulb
  • 4 Cups Vinegar
  • ½ cups water
  • ½ cup salt
  • 1/3 cup sugar
  • 6-8 cloves garlic
  • 1 table spoons mustard
  • ½ teaspoons allspice
  • 13 teaspoons black peppercorns
  • 5 bay leaves
  • 3 dried chilies
  • ½ Bag of crab boil

  1. Cut each mirliton in half lengthwise. Remove the seeds. Cut each half lengthwise into slices about 1/2-inch thick.
  2. Put the mirlitons, carrots, onions, bell pepper, fennel, and garlic in a large bowl.
  3. Cover with ice and cold water. Place a plate on top to keep vegetables submerged.
  4. Let stand for 2-3 hours to perk up the vegetables. Afterward, drain thoroughly.
  5. Sterilize 7 quart-size preserving jars and keep hot. Soak the lids and keep hot.
  6. Combine remaining ingredients in a large non-reactive pot.  Cover and bring to a boil.  
  7. Let boil, covered, for about 5 minutes before adding the drained vegetables.  
  8. Turn off heat, cover, and let stand 5 minutes.  
  9. Arrange the vegetables in the sterilized jars, and cover with the liquid.  Seal the jars with the lids, and let cool at room temperature.  Store in the refrigerator, for at least 6 days before using.

Summer Shrimp Stew



  • 2 tablespoons canola or olive oil
  • 1 tablespoon butter
  • 1 medium yellow onion, chopped
  • 1 red bell pepper, chopped
  • 1 poblano pepper, chopped
  • 1 quart Shrimp Stock
  • 3 cups fresh or canned diced tomato
  • 1 garlic clove, minced
  • ½ teaspoon chopped fresh thyme leaves
  • ½ pound okra, stemmed and sliced (about 2 cups)
  • 2 teaspoons cider vinegar
  • 1 cup fresh corn kernels, cut from the cob, or l cup frozen kernels
  • 24- 28 shrimp (16-20 count; about 2 pounds), peeled and deveined
  • Salt and pepper
  • Hot sauce
  • ¼ cup thinly sliced scallions


  1. Heat 1 tablespoon oil and the butter in a large heavy-bottomed pot over medium-high heat. Add the onion and peppers and cook, stirring, for about 5 minutes. 
  2. Add stock, tomatoes, garlic, and thyme and bring to a boil. 
  3. In another skillet, heat the remaining tablespoon oil over high heat until very hot but not smoking. Add the okra and sauté for 4- 5 minutes, tossing. 
  4. When the okra is starting to brown a little, drizzle in the vinegar, toss, and add them to the tomato mixture. 
  5. Reduce the heat and simmer the stew for about 15 minutes, then add the corn and shrimp and cook 5 minutes. 
  6. Taste, and adjust the seasoning with salt, pepper, and hot sauce. 
  7. Serve hot, sprinkled with sliced scallions.

(Adapted from Susan Spicer)

Monday, July 31, 2017

Alabama Royal Red Rolls


  • 1 lb. whole Royal Red shrimp
  • 1-¼ cups mayonnaise
  • 2 lemons
  • 1 jalepeno
  • 1-½ tbsp. honey
  • 1 tbsp. red wine vinegar
  • 1 tsp. hot sauce
  • ¼ cup celery (diced)
  • ¼ cup red onion (diced)
  • Mint
  • Parsley
  • Celery
  • Butter
  • Salt
  • Pepper
  • Cayenne
  • 6 Hot Dog Buns


  1. Boil 1 lb. whole Royal Red shrimp in water for 2-3 minutes.
  2. Cool, peel, devein, and chop each shrimp into 4 pieces.
  3. In a mixing bowl, whisk 1-¼ cups mayonnaise, zest and juice of 2 lemons, 1 tbsp. minced jalapeno, 1-½ tbsp. honey, 1 tbsp. red wine vinegar, 1 tsp. hot sauce, 1 tsp. salt, ½ tsp. pepper, and ½ tsp. cayenne.
  4. In another bowl, toss shrimp with 3 chopped leaves each mint, parsley, and celery and ¼ cup each diced celery and red onion. Fold in mayo mixture and chill.
  5. Toast 4-6 buttered hot dog buns, stuff with shrimp. and serve.

Saturday, January 14, 2017

Green Bean Artichoke Casserole

Makes 8-12 servings


  • 3 (16.8 ounce) cans green beans, drained
  • 2 (14 ounce) cans artichoke hearts, drained
  • 2 cups Italian seasoned bread crumbs
  • 8 ounces grated Parmesan cheese
  • 8 ounces shredded mozzarella cheese
  • 3-4 pods garlic, minced
  • 1 medium onion, chopped
  • Salt and pepper to taste
  • 1/2 cup olive oil


Preheat oven to 400 degrees. Drain the artichoke hearts and chop into pieces.

Pour the green beans, artichoke hearts, bread crumbs, cheeses, chopped onion and garlic, Parmesan cheese and mozzarella cheese into a 9- by-13-inch baking dish that has been coated with nonstick spray. Season with salt and pepper.  Stir to blend everything thoroughly.  Drizzle olive oil over the top and cover the dish with aluminum foil.

Bake for 30 minutes, then remove the foil and bake for another 15 minutes.

Monday, June 20, 2016

New Orleans Swizzle

After sampling a certain cocktail of fairly recent origins in this city, that became quite popular quite popular,  I was instantly smitten. The tropical combination of lime juice, rum, and the "secret ingredient" blended together so intimately that was thus bound to determine how to make one for myself at home. A little research and a few attempts later, I arrived at this:

Fill a Collins glass (pint glass if you don't have a Collins glass) with some ice, then pour in the following.
2 shots of New Orleans Rum (the original uses the white variety, but you have my permission to use the gold type).
½ shot Lime Juice
1 shot Falernum (Fee Brothers can be acquired at Martin Wine Cellar. This is my preferred falernum.)
¼ shot or less grenadine
4-5 dashes Peychaud’s aromatic bitters
Next, mix equal parts with club soda. Stir with a swizzle stick. Enjoy.

Forgive me Adelaide.

Friday, June 3, 2016

Marinated Crab Claws

Make this marinade 48 hours in advance of serving.


1 cup chopped green onions — tops and bottoms
1 cup chopped celery — stalks and leaves
4 heads garlic, chopped (note that it’s heads, not cloves)
1 cup chopped parsley
2 cups spanish olive oil (yep, Spanish tastes different)
2 cups tarragon vinegar (must be tarragon flavor)
juice of 6 lemons
2 Tbsp salt
1 Tbsp pepper


  1. Mix above ingredients and refrigerate. About 10 hours before serving, LIGHTLY wash cocktail crab claws, just enough to separate them. (Cocktail crab claws are sold in pint size containers, and this marinade amount is enough for 4 containers.) 
  2. Put the crab claws in the marinade, and return to refrigerator until about 30 minutes before serving. I like to let them come close to room temperature before eating, rather than have them be cold.
  3. Place crab claws on a serving platter (they look lovely pinwheeled on a round platter) and spoon some extra marinade over them. 
  4. You can also serve them with Leidenheimer bread.