Living 2 Eat |

“Hush Puppies”

The “hush puppy” is a traditional part of the fish fry in the South where this little corn pone initiated. The story has it that when it was announced that there was to be a fish fry down in the woods, everybody showed up, and by “everybody” we mean the dogs too. Well, the gaiety of the occasion made the dogs bark and they got in the way of the busy cooks, so, to quiet the howling confusion, someone discovered that something to eat worked. And so, a barking dog was tossed a little corn pone with the admonition to “hush, puppy.” And he did.    As per Paulette Kenyon.

Diane Barber Moss’ Hush Puppies

3/4 cup white cornmeal

1/2 tsp sugar

1/2 tsp salt

1/2 cup milk

1 Tbsp baking powder

1 medium onion, chopped

1/4 cup flour

* water

 Mix dry ingredients together.   Stir in milk, onion and water (* use enough water to make batter too thick to pour, but not thick enough to pick up with fingers).    Mix well.

Turn cooker on medium-high heat. When it is boiling hot carefully drop hush puppy batter in the oil using a tablespoon. Allow hushpuppies to brown on all sides. They should begin floating when done, but if they don’t, do NOT overcook them.  Let them drain a minute on a piece of paper (brown paper sacks from the grocery store works best!) before serving, but serve hot.

Joe’s Famous Crab Cakes

1 lb Jumbo lump crabmeat, picked over 1/2 Red bell pepper, chopped 1/4 cup Chopped onion 4 Scallions, trimmed and chopped 1/4 cup Chopped fresh parsley 1 Garlic clove, minced 1 Egg, lightly beaten 2 tbsp Dijon mustard 2 tbsp Fresh lemon juice 1/2 tsp Worcestershire sauce 1/4 tbsp Tabasco sauce 3/4 cup Fine dry bread crumbs 2 tbsp Vegetable oil, plus more if needed   Lime or lemon wedges, for garnish

Form 8 patties, using 1/2 cup of the crabmeat mixture for each. The patties should be made in ovals about 1/2-inch thick and 3 1/2-inches long. Coat the patties with the remaining bread crumbs and place them on a wax paper-lined baking sheet. Refrigerate until set, at least 1 hour.

In a large mixing bowl, combine the crabmeat, red pepper, onion, scallions, parsley, and garlic. In a small bowl, stir together the egg, mustard, lemon juice, Worcestershire, and Tabasco. Gently fold this mixture into the crabmeat mixture; then add 1/4 cup of the bread crumbs, mixing with a light touch just until combined.

Heat the oil in a large skillet, preferably nonstick, over medium heat. Add 4 of the crab cakes at a time. Cook until golden, about 5 minutes. Adjust the heat as you cook so that the fat maintains a steady, gentle sizzle. Gently flip the crab cakes with a spatula and cook until golden, about 5 minutes. Serve hot, garnished with lime or lemon wedges, with a small cup of salsa on the side, if you like.  Serves 4 (makes 8 crab cakes).

 

NOTE:  This recipe comes from the world famous Joe’s Stone Crab on Miami Beach.   Their food is terrific… check out my review, click here.    

 Ben’s Seafood Boil

1/4 lb sausage per person (if desired)

1/2 lb shrimp per person (folks will eat alot, don’t skimp)

1 ear of corn (broken in half) per person,

2 small red potatoes per person

1 bag of lemons (cut into quarters)

Tabasco sauce

Everglades Seasoning

In a very large pot fill with water, bring to a boil, add several cut up lemons, Everglades Seasoning (use as salt in the water), and about a dozen shots of Tabasco.   Add sausage, potatoes and corn.    If using sausage, skim top layer of the water to remove excess grease associated with this meat.

Once potatoes and corn are about ¾ cooked, toss in cleaned shrimp (you can use uncleaned), and boil until shrimp are a bright pink (about 5 minutes).  Do not overcook as the shrimp will become very tough.

Quickly drain the water and dump the shrimp, corn, potatoes and sausage into a large pan and place in the middle of the table.   For extra spice, pour a little Tabasco over the entire pan of food. Have bowls of lemon, cocktail sauce and Ben’s Special Sauce (see recipe below) available.  

Special Sauce

Mix ketchup and mayonnaise together until it appears same color as Thousand Island dressing.   Add Tabasco sauce, Everglades Seasoning and a little fresh lemon juice.  This dipping sauce should be a smooth consistency and have a kick… Tabasco sauce to taste.

NOTE: This is a fun meal and one that is very easy, quick and suitable for crowds.   I threw this together one evening when boiling shrimp.   Someone told me that it was akin to Frogmore Stew or a low country boil.   Not sure about either, but a great dish for a bunch of guys watching the game.

… from the kitchen of Florence Jelks

Boca Grande Island Shrimp & Rice

2 small bags of Virgo Yellow Rice

2 tbsp butter

1/2 tsp lemon juice

1 garlic clove

1 medium onion, chopped small

1 small green pepper, chopped small

1/4 tsp salt

1 tsp pepper

1 tsp soy sauce

2 lbs medium shrimp, cut in small pieces

Cook rice according to directions until half done.  Add remaining ingredients to saucepan and saute until they are soft.

Add shrimp and cook until they are pink.

Add all of the ingredients together and continue to cook rice until done.

Remove lid and let stand for 5 minutes.

411…  Boca Grande, on the Grand Barrier Island called Gasparilla, is a step back into “Old World” Florida, a carefully preserved part of Florida’s history and beauty. Located on the Southwest coast of Florida, midway between Ft. Myers and Sarasota, Boca Grande is a retreat for tourists and fishermen.  Read more, click here.

NOTE:   Mrs. Jelks was raised in Boca Grande, Florida.   This fishing haven has been host to countless United States presidents who consider themselves expert anglers. 

Read Mrs. Jelks’ recipe for collard greens.

… from The White House Executive Chef (1994 - 2005), Walter Scheib.

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Crab Stuffed Baked Shrimp 
 24 large raw shrimp – peeled, de-veined and butterflied
8 oz. lump crab meat
3 Tbsp. chopped sundried tomatoes (can be bought pre chopped)
1 Tbsp. basil pesto (can be store bought)
1 Tbsp. minced garlic
6 oz. finely grated Asiago cheese
1/2cup mayonnaise
1/3cup finely minced sweet onion
2 Tbsp. lemon juice
Salt and pepper

Preheat oven to 350oF. Combine tomatoes, pesto, garlic, onion, lemon juice, 4 oz. Asiago cheese and mayonnaise in a bowl and mix well. Add well-picked crab meat to the bowl and fold gently together. Lay out butterflied shrimp flat on a cookie sheet lined with parchment or foil. Spoon about 1 Tbsp. of the crab filling on to each shrimp on the widest section of the shrimp. Sprinkle the remaining Asiago cheese over the shrimp and fold the shrimp tails over the top of the crab mix. Bake shrimp 12–15 minutes until shrimp are cooked and filling is golden brown. Serve immediately.

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I make this every year at my Christmas Party that grows and grows and grows.  Everyone asks for the recipe!  I’m emailing all day the day after the party!

Yum,

Lori Mitchell Barnett

Austin, TX

www.lmbphoto.com

Crab Dip

     . 1 8-ounce package of cream cheese

     . 1/3 cup mayonnaise

     . 2 teaspoons lemon juice

     . 1 Tbsp water

     . 2 green onions, sliced, greens included

     . 3 Tbsp chopped fresh parsley, or 1 Tbsp dried parsley

     . 1 Tbsp horseradish

     . 1/4 teaspoon Worcestershire sauce

     . 1/2 teaspoon of Tabasco or more to taste

     . 1/2 cup slivered almonds

     . 1 cup of fresh lump crab meat (or a can of crab meat)

1 Preheat oven to 350°F. Beat together the cream cheese, mayonnaise, lemon juice, water, onions, and parsley until smooth. Mix in the Worcestershire sauce, Tabasco, and horseradish. Fold in the lump crab meat. Top with slivered Almonds if you like.

Place in an oven-proof casserole serving dish.

2 Bake until bubbly and heated through, about 20 minutes. Serve with crackers or thinly sliced baguette.