Recipes [Drew's Funky Bacon Capon]
[Louisiana Seafood Gumbo]
[Mississippi Hobo Bread]
[Authentic Southern Hush Puppies]
[Rootin' Tootin' Fried Okra]
DREW'S FUNKY BACON CAPON
  • 100 g Bacon (sliced, cut up) ( 1/4 Lb )
  • 2 tbl Olive oil
  • 2 x Cloves garlic
  • 1 tbl Fresh rosemary leaves
  • ½ tsp Freshly ground black pepper
  • 1 x 3.5 to 4 Kg capon or roasting chicken ( 8 Lb )
  • 2 x Large bay leaves
  • 1 sprg fresh rosemary
  • 1 sprg fresh thyme
  • 750 ml. Chicken broth ( 3 cups )
  • Fresh bay leafs, thyme sprgs & rosemary sp, optional (May substitute dry herbs for fresh but expect less impressive results)

In food processor fitted with chopping blade, process bacon, oil, garlic, rosemary leaves, and pepper until a thick paste forms.

Heat oven to 250C (475 F.) In shallow, open roasting pan, place capon, breast side up, on wire rack. With pastry brushes, spread bacon paste over entire surface of capon. Place bay leaves and rosemary and thyme sprigs in cavity of capon. Tuck wing tip under shoulder joints. Push drumsticks under band of skin, if present, or with string, tie together.

Roast capon 25 minutes or until golden brown. Loosely cover capon with aluminum foil. Reduce oven temperature to 175C (350 F) and roast capon 2 1/2 to 3 hours longer or until meat thermometer inserted into inner thigh registers 82C (180 F.)

Transfer capon to large serving platter. To make sauce, remove wire rack and all fat from drippings in roasting pan. Pour in chicken broth and heat to boiling over high heat. With wooden spoon, scrape bottom of pan to loosen browned-on bits. Reduce heat to medium and cook 20 to 30 minutes or until sauce is reduced by half. Pour into sauceboat.

To serve, garnish capon with bay leaves and herb sprigs, if desired. Serve sauce on the side.

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LOUISIANA SEAFOOD GUMBO
  • 175 ml. good quality vegetable oil ( ¾ cup )
  • 175 ml. all-purpose flour ( ¾ cup )
  • ½ litre chopped onion ( 2 cups )
  • 250 ml. chopped bell pepper ( 1 cup )
  • 250 ml. cup chopped celery ( 1 cup )
  • 1 TBS salt
  • 1 tsp cayenne pepper
  • 5 bay leaves
  • 2 litres water ( 8 cups )
  • 500 grams medium shrimp, peeled and deveined ( 1 Lb )
  • 500 grams lump crabmeat, picked over for shells ( 1 Lb )
  • 2 doz oysters, shucked, with their liquor
  • 100 ml. chopped green onions ( ¼ cup )
  • 100 ml. chopped parsley ( ¼ cup )
  • Filé powder
1. Combine the oil and flour in a large cast-iron Dutch Oven over medium heat. Stirring slowly and constantly for 20 to 25 minutes, make a dark brown roux, the color of mud. Don't short cut this step…it will make this dish exceptional if you do this part right.

2. Add onions, bell peppers, celery, salt, cayenne, and bay leaves. Cook stirring occasionally, for about 10 minutes, or until very soft. Add the water and mix to blend with the roux. Simmer for 1½ hours…then add shrimp and crabmeat and cook for 15 minutes. Add the oysters, green onions, and parsley; cook for 2 to 3 minutes, or until the edges of the oysters curl.

3. Remove from heat and remove the bay leaves.

4. Pass the file powder when the gumbo is served so your guests can thicken to their personal tastes.

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MISSISSIPPI HOBO BREAD
  • 375 ml. of raisins ( 1-½ cups )
  • 2 teaspoons of baking soda
  • 250 ml. of boiling water ( 1 cup )
  • 250 ml. of sugar ( 1 cup )
  • 125 ml. of chopped nuts ( ½ cup )
  • 3 tablespoons of shortening
  • 1 egg, beaten
  • 500 ml. of flour ( 2 cups )
  • 1/8 teaspoon of salt

Pour the boiling water over the raisins and baking soda and let stand until cool. Combine the other ingredients with the raisin mixture and bake in a greased loaf pan at 175C (350 F) degrees for 60 minutes or until done.

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AUTHENTIC SOUTHERN HUSH PUPPIES
  • 500 ml. sifted fine, stone or water ground white corn meal ( 2 cups )
  • 1 tablespoon sugar
  • 3/4 tablespoon baking soda
  • 2 teaspoons salt
  • 1 tablespoon minced yellow onion
  • 1 egg
  • 250 ml. buttermilk ( 1 cups )
  • 4 - 5 tablespoons cold water

Stir corn meal, sugar, soda and salt together. Place onion in a small bowl. Add egg, buttermilk and beat until frothy. Pour all at once into the meal and stir lightly to mix. Add just enough of the cold water to make dough a good dropping. Fry in a deep fat fryer for about 2 minutes or until evenly browned. - Makes about 2 dozen.

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ROOTIN' TOOTIN' FRIED OKRA
  • 500 g of fresh okra ( 1 Lb )
  • 125 ml. of self rising flour ( ½ cup )
  • 250 ml. of self rising cornmeal ( 1 cup )
  • 250 ml. of vegetable oil for frying ( 1 cup )
Wash the okra in cold water and dry with a paper towels. Remove the tops and stems and cut the pods into 1/2 inch long pieces.

Mix the cornmeal, flour, and salt together in a mixing bowl and add the okra. Stir the okra and cornmeal mixture together making sure to completely coat the okra pieces on all sides and then let it stand for a few minutes and then stir again.

Once the okra is completely coated shake the bowl to allow the leftover breading to settle to the bottom. Heat the vegetable oil over medium high heat in a large frying pan. Place the breaded okra into the pan fry until browned on all sides. Remove the fried okra from the pan and drain on paper towels before serving.

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MORE COOL BLUES FOOD RECIPES

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