Category Archives: Sweets

The q

With September fast approaching, it’s time to plan for the annual gathering of the clans and the Labor Day Cookout.  Time to stock up the humidor with Southern Draw Jacob Ladder, Drew Estates Ligo Privada No. 9, Asylum Schizo and Jack Daniels! 

Gather round the pit, men! BBQ Ribs, shoulder, and chicken with all the fixins! Boots are always welcome and pickup trucks.  Party down to the music of Charlie Daniels, Lionel Richie while drinking Cold Budweiser.

To lite up that roll of the leaf is to say, “Screw the world, it’s MY time” and dare anyone to take that away.  I learned how to cook in a small Tennessee town and the methods I use are pretty much why I say “I’m a Redneck Chef!” and I am not alone in that.  I smoke, drink, cuss, dip, cook, eat, live, laugh and love all at the same time.  Here are some of the cigars I like along with Marlboro Reds and Copenhagen Dip.  

If you would like to follow along, on this intriguing gastronomic journey, this is one of the ways to do so.  For a mere 15 dollars a month, you will receive Bons Vivants , a weekly newsletter, face time through podcasts and personal emails from me and others!  This is a one time offer!

The Menu!

The smoking of the meats take a while, so the party starts when the smoking begins! 

Bloody Marys are important to me waking up!  Without that, the fire will not be lit! 

Bourbon soaked cocktail weenies with dipping sauce
This is a fun little dish to have in an arsenal of appetizers. The tradition is to stay halfway sober after having a helping or 6 of Grannies Special Winnies. Her original recipe included Moonshine simply because she was from Tennessee. 

5 cheese queso with fresh chips

Pickled Shrimp 
This recipe will make you slap you momma!

Boudin Balls
Taking store-bought Boudin to a different level! Served with Remoulade Sauce.
Way down yonder in New Orleans! I simply love this dressing. I make it by the gallon, especially in the Spring and Summer months. There is a story here. When I turned 18, my mother took me on another trip to the Crescent City. We started out having about ten dozen oysters on the half shell before switching to the Shrimp Remoulade. I was hooked.

Charcuterie Board with meats and cheese from around the worldAll Meat Hot Dogs with chili and cheese to tide us over until dinner
Keg or Coolers? That is the question.  I vote for coolers and some BYOB 

The big event! 

After all day at the smokers, time for the full monte. Smoked Pulled Pork with JK’s BBQ Sauce 

Smoked Pork Ribs with Tennessee Dry Rub or JK’s BBQ Sauce

There are many ways to use the meat of the shoulder or the Boston Butt cut. Since we are a home of three, we have at least three to four different meals based on that smoked pork. It’s always fun and involves me at the smoker having a cigar and perhaps a cold beer or glass of sweet tea. The wet mopping sauce is another specialty of mine and I have taken this to an art form. Smoked Brisket with JK’s Texas Brisket Sauce

German Potato Salad

https://www.patreon.com/posts/29256450

Desserts

Peach Cobbler
What is the South without a cobbler on the table? Cobbler are a mainstay below the Mason Dixon and when the fresh fruits are in season it’s nary a day that goes by without something like this coming out of my kitchen. 

Lemon Pound Cake

Strawberry and Cream Cheesecake

Cantaloupe Ice Cream

If you would like to follow along, on this intriguing gastronomic journey, this is one of the ways to do so.  For a mere 15 dollars a month, you will receive Bons Vivants , a weekly newsletter, face time through podcasts and personal emails from me and others!  This is a one time offer!

The Rise of Redncek Chefs
The Rise of Redneck Chefs 2

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August newsletter

Greetings on this first full week in August! 

Today, I am putting together food for the rest of the week and I have decided on a Creole/Cajun influence with the seasoning of Louisiana. 

First off, I am making my Remoulade Sauce to keep in the fridge for salads and such.  I garnered this recipe from New Orleans a long time ago and have put my touches on it. Along with this, I will be making the Emeril Creole Seasoning. This is a catch all seasoning combination made of dry spices and can be kept in the spice cabinet.

  Please help keep this going! Donate here if you wish

Please help keep this going! Donate here if you wish

I will be making Ceviche as it another thing I can keep for a lunch salad or dinner appetizer. It’s also good for breakfast. I am waiting until next week to do my cold Smoked Salmon better known as Lox for bagels and such. The Creole flavors are a mix of many cultures, developed over the ages in New Orleans and the Bayous of Louisiana. 

Moving right along, my Pickled Squash is always a keeper.  It pairs well with pickled Onions and Tomatoes in a multiple course dinner.

Shrimp Creole is the citified dish for New Orleans! The flavors are fantastic and while it is considered more cultured than the Cajun Jambalaya, the flavors are close. I always thought that the only thing separating us from each other is some type of arrogance on both sides of the fence. Perhaps that is why I consider myself as a personal representative of when the Cajun met the Creole, they produced me! I will be using the Lobster and Shrimp Stock from here.

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The Piece De Resistance is a subtle Cioppino from the fantastic city of San Francisco! 

Have a great week! My work is cut out for me. Always check the sales at the local markets and purchase well. Be creative and enjoy life! 

Peach Cobbler

What is the South without a cobbler on the table? Cobbler are a mainstay below the Mason Dixon and when the fresh fruits are in season it’s nary a day that goes by without something like this coming out of my kitchen.
Living in the city though, it’s a challenge to find good fruit at times. So, I do a lot of canning in the summer and fall so I can have these scrumptious things throughout the year.
First off, take the peaches, if they are fresh, and get the fuzzy skin off. I cut them in chunks and put them together in a bowl covered with the sugar to let them develop a natural juice. Don’t get too upset as I also do fermentation and have things sitting around, like Kimchee and Pickled Vegetables that take a while and this only leaves the peaches out for an hour or so.
While that’s happening, continue on with the rest of the meal as this needs to be served hot out of the oven.
8 fresh peaches – peeled, pitted and sliced into thin wedges
1/4 cup white sugar
1/4 cup brown sugar
1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg

Come back to the bowl and add in your lemon juice and cornstarch and let it set for about ten minutes

1 teaspoon fresh lemon juice
2 teaspoons cornstarch

Heat your oven up to 425 and get the peaches in their juice in a nice large cast iron skillet or a baking dish. I have my Great Grandmothers well-seasoned skillet for days like this. Put them in the oven and let them get to temperature.
Meanwhile, make your biscuit dumplings to go on top of the cobbler. In a large bowl, combine flour, 1/4 cup white sugar, 1/4 cup brown sugar, baking powder, and salt. Blend in butter with your fingertips, or a pastry blender, until mixture resembles coarse meal. Stir in water until just combined.

1 cup all-purpose flour
1/4 cup white sugar
1/4 cup brown sugar
1 teaspoon baking powder
1/2 teaspoon salt
6 tablespoons unsalted butter, chilled and cut into small pieces
1/4 cup boiling water

When the skillet with the peaches gets hot and bubbly in the oven, take it out and add the biscuit dumplings to it and put it back in the over for thirty minutes. Your topping should be golden brown and sweet!

Hope you got some Ice Cream because it’s really good!

Kentucky Butter Cake

Yes, I am a Southern boy by birth and heritage!  I make this cake usually for the holidays but am seeing how it can top off my mornings on the patio in Houston.  This butter cake is rich and yet with that morning coffee puts a cinnamon roll to shame.

The ingredients are quite traditional and yet create a masterpiece to me.

3 cups all purpose flour
1 teaspoon baking powder
1 teaspoon salt
1/2 teaspoon baking soda
1 cup real butter
2 cups sugar
4 eggs
1 cup buttermilk
2 teaspoon vanilla extract

BUTTER SAUCE
1 cup sugar
1/4 cup water
1/2 cup butter
1 teaspoon vanilla extract
Preheat oven to 350. Grease and flour a bundt pan. Sift together flour, baking powder, baking soda, and salt. Set aside.
Cream: 1 cup butter, 2 cups sugar for about 5 minutes. When the mixture is smooth enough, blend in eggs one at a time.
Mix the buttermilk and vanilla together and alternately buttermilk and flour mixture into creamed mixture.
Pour the mixture in your bundt pan and bake for 1 hour.
Butter Sauce: In medium sauce pan on medium heat mix sugar, water and butter, bring to low boil , stirring until sugar is dissolved, add vanilla.

When cake is still very hot, leave in bundt pan, poke small holes in top
Drizzle the butter sauce over cake.  Let it soak in and you are in for a treat!
Yum Yum and with a good cup of coffee or espresso, it can be transcendent!

 

Banana Crumb Muffins

Casa Ukitena

1 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
3 bananas, mashed
3/4 cup white sugar
1 egg, lightly beaten
1/3 cup butter, melted
1/3 cup packed brown sugar
2 tablespoons all-purpose flour
1/8 teaspoon ground cinnamon
1 tablespoon butter

Preheat oven to 375 degrees F (190 degrees C). Lightly grease 10 muffin cups, or line with muffin papers.
In a large bowl, mix together 1 1/2 cups flour, baking soda, baking powder and salt. In another bowl, beat together bananas, sugar, egg and melted butter. Stir the banana mixture into the flour mixture just until moistened. Spoon batter into prepared muffin cups.
In a small bowl, mix together brown sugar, 2 tablespoons flour and cinnamon. Cut in 1 tablespoon butter until mixture resembles coarse cornmeal. Sprinkle topping over muffins.
Bake in preheated oven for 18 to 20 minutes, until a toothpick inserted…

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Amish Cinnamon Bread

No kneading, you just mix it up and bake it
Batter:
1 cup butter, softened
2 cups sugar
2 eggs
2 cups buttermilk or 2 cups milk plus 2 tablespoons vinegar or lemon juice
4 cups flour
2 teaspoons baking soda
Cinnamon/sugar mixture:
2/3 cups sugar
2 teaspoons cinnamon
Directions
Cream together butter, 2 cups of sugar, and eggs. Add milk, flour, and baking soda. Put 1/2 of batter (or a little less) into greased loaf pans (1/4 in each pan). Mix in separate bowl the 2/3 c sugar and cinnamon. Sprinkle 3/4 of cinnamon mixture on top of the 1/2 batter in each pan. Add remaining batter to pans; sprinkle with last of cinnamon topping. Swirl with a knife. Bake at 350 degrees for 45-50 min. or until toothpick tester come clean.
Cool in pan for 20 minutes before removing from pan.