4. Alabama

Shrimp and Grits

Ingredients

• 3 cups chicken broth
• 1 cup uncooked quick-cooking grits
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground pepper
• 2 tablespoons butter
• 2 cups (8 ounces) shredded Cheddar cheese
• 6 slices bacon, chopped
• 2 pounds medium shrimp, peeled and deveined
• 1 tablespoon fresh lemon juice
• 2 teaspoons Worcestershire sauce
• 2 tablespoons chopped fresh parsley
• 6 green onions, chopped
• 2 garlic cloves, minced

How to Make It

Step 1

Bring chicken broth to a boil over medium-high heat; stir in grits. Cook, stirring occasionally, 5 to 7 minutes or until thickened. Remove from heat; stir in salt and next 3 ingredients. Set aside, and keep warm.

Step 2

Cook bacon in a large nonstick skillet over medium-high heat 3 minutes or until crisp; remove bacon from pan.

Step 3

Cook shrimp in same pan over medium-high heat 3 minutes or until almost pink, stirring occasionally. Add lemon juice and next 4 ingredients, and cook 3 minutes. Stir in bacon.

Step 4

Spoon grits onto individual plates or into shallow bowls; top with shrimp mixture. Serve immediately.

 

 Yield: 12 

 Course Dessert, Side Dish

Sweet Potato Casserole Recipe

 Total Time 50 minutes

 Prep Time 20 minutes

 Cook Time 30 minutes

Sweet Potato Casserole graces my family table every fall. With it's rich, buttery taste and crunchy topping, sweet potato casserole makes for a perfect side dish, but is sweet enough to serve as a dessert.

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4.85 from 33 votes

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Ingredients

• 5 cups cooked sweet potatoes mashed (about 5-6 medium sweet potatoes)
• 1 cup granulated sugar
• 8 tablespoons butter softened
• 1 1/2 teaspoons vanilla extract
• 1/2 cup milk
• 2 eggs

For the Streusel Topping:

• 1 cup brown sugar packed
• 1/2 cup all-purpose flour
• 1 cup chopped pecans
• 4 tablespoons butter softened
• 1/2 cup mini marshmallows optional

Directions

1. Preheat oven to 350º F. Scrub sweet potatoes and boil or bake in the oven until tender.
2. Cool, peel and mash the sweet potatoes. Stir in granulated sugar, butter, vanilla, milk and eggs, mix well. Pour mixture into a 9x13 casserole dish or individual dishes for serving.

For the topping:

1. Mix brown sugar, flour, nuts and butter together and spread evenly over sweet potato mixture.
2. Cook for 30 minutes until topping has browned. If using mini marshmallows, add them the final 10 minutes of baking. Remove from oven and serve.

Notes

Make-Ahead Tips: 
Prepare sweet potato mixture and spread into casserole dish. Wrap tightly and store in the refrigerator for 3 to 5 days. Prepare streusel topping and store in a zip top bag in the refrigerator. When ready to bake, remove all from the refrigerator. Spread streusel on top of casserole and bake as directed.

Freezer Friendly Tips: 
Prepare sweet potato mixture and spread into casserole dish. Cool completely, wrap tightly and store in the freezer up to 3 months.
When ready to bake, remove from the freezer and allow to thaw overnight in the refrigerator. Make streusel topping mixture and place on top of casserole and bake as directed.

Fried Catfish and Hushpuppies

Ingredients

• For the Catfish Fillets
• 3 to 4 catfish fillets (about 1 to 1 1/4 pounds)
• 3/4 cup cornmeal
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• Corn oil for deep-frying
• For the Hush Puppies
• 1 cup self-rising cornmeal mix
• 1/2 cup self-rising flour
• 1/2 teaspoon salt
• 1 teaspoon sugar
• 1 large egg (slightly beaten)
• 1 cup buttermilk (approximate)
• 1 to 2 tablespoons green onion (finely chopped)
• Dash of black pepper

Steps to Make It

1. Heat the oven to 200 F. Place a rack in a rimmed baking sheet.
2. Cut each catfish fillet in half crosswise.
3. Combine the cornmeal, salt and pepper in a shallow dish.
4. Dredge the fish fillets in the cornmeal, patting to make the cornmeal cling to the fillets.
5. Drop the fillets in deep hot oil at about 370 F. Cook 5 to 10 minutes or until crisp and brown.
6. Remove to the rack in the baking pan and place in the preheated oven to keep warm while you fry the remaining catfish and the hush puppies.
7. Serve with slaw, ketchup and hush puppies.

Hush Puppies

1. In a mixing bowl, combine 1 cup of self-rising cornmeal mix with the self-rising flour, 1/2 teaspoon of salt and sugar. Add the beaten egg and enough buttermilk to make a thick batter. We start with about 3/4 cup. The batter should drop slowly but easily from a spoon.
2. Add the green onion and freshly ground black pepper to the batter. 
3. Drop into the hot fat (see above) and fry for about 2 to 3 minutes, turning frequently or until golden brown.
4. Drain on paper towels and keep warm with the catfish while you finish frying the remaining hush puppies.
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6. 
   

   Boiled Peanuts

7. Ingredients

8. 
   
9. 5 pounds raw peanuts, in shells
10. 1 cup salt
11. water to cover

12. Directions

    Add a notePrint
    • Prep
      5 m
    • Cook
      3 h
    • Ready In
      3 h 5 m

    1. Wash the peanuts and place them in a pot. Add salt and water. Bring the water to a boil.
    2. Let the water boil for 3 hours.
    3. Taste the peanuts, if they are not salty enough for your taste add more salt. If you would like the peanuts to be softer, return the water to boil and cook until they reach the consistency you desire.
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15. 5 from 5 votes

    

    Print
    Banana Pudding
    Prep Time

    25 mins

    Total Time

    25 mins
    A classic southern dessert made of layers of vanilla wafers, banana slices, and custard and topped with whipped cream.
    Course: Dessert

    Cuisine: Southern

    Servings: 6

    Calories: 609 kcal

    Author: Christin Mahrlig
    Ingredients

    • 2 cups half-and-half
    • 1 cup whole milk
    • 3/4 cup sugar, divided
    • 1/4 teaspoon salt
    • 4 egg yolks
    • 3 tablespoons cornstarch
    • 2 tablespoons butter, cut into 4 pieces
    • 1 teaspoon vanilla extract
    • 1 box Nilla Wafers, you will use almost the whole box
    • 3 medium bananas, do this last minute so they won't turn brown, cut into slices
    • 1 cup heavy cream, whipped to soft peaks with 1 tablespoon granulated sugar
    Instructions

    1. Make the pudding. Place half-and-half, milk, 1/2 cup sugar, and salt in a medium saucepan with a heavy bottom.. Bring to a simmer over medium heat, stirring occasionally to help dissolve the sugar.
    2. Place egg yolks in a medium bowl and add remaining 1/4 cup sugar. Whisk together well. Whisk in cornstarch until combined well, about 30 seconds.
    3. When half-and -half mixture comes to a simmer, use a measuring cup to scoop out about 1 cup of the mixture. (Go ahead and turn the heat down some so it will not go beyond a slow simmer. Very gradually add it to egg mixture while whisking constantly to temper the eggs.
    4. Pour egg mixture into saucepan. Stir over medium heat for 2 to 3 minutes, until mixture is thickened. Remove from heat and stir in butter pieces and vanilla extract. If any of the egg curdles, pour the pudding through a fine-mesh strainer, pressing through with the back of a spoon.
    5. To assemble, cover the bottom of a 2-quart casserole dish with a thin layer of pudding mixture.
    6. Top with a layer of Nilla Wafers and then a layer of banana slices. Repeat layers, until all pudding is used.
    7. Spread whipped cream on top. Refrigerate for at least 4 hours before serving.

    Conecuh Ridge Whiskey

16. (Good Eats: Potato-Portobello Gratin)