Cornbread Stuffing

Cornbread Stuffing


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Cornbread Stuffing
This Southern cornbread dressing recipe is a classic. This “recipe” originated from my Great Aunts. They never measured anything when cooking, it was all done by feel. It’s made with celery, onions, cornbread, breakfast sausage and fresh sage. You can prepare several days ahead of time and refrigerate. If you like baked clams, stuff your clams with this stuffing instead of the typical bread crumb mixture. I promise you will not be disappointed.
Prep Time 30 minutes
Cook Time 1 hour
Passive Time 24 hours
Servings
people
Ingredients
Prep Time 30 minutes
Cook Time 1 hour
Passive Time 24 hours
Servings
people
Ingredients
Instructions
  1. Cook sausage oven medium heat, using a spoon to break up. Cook until meat loses pink coloring, about 8 minutes.
  2. add celery and onion, cook until soft about 10 more minutes.
  3. In a large bowl mix cornbread, breadcrumbs and sage. Add sausage mixture and mix. Add stock slowly and combine with cornbread. Season with salt and pepper(don't be shy).
  4. Transfer to a large buttered baking dish. Let rest over night in fridge, covered.
  5. Preheat oven to 350F. Bring dish to room temperature, bake uncovered for 1 hour. Rest at least 1o minutes prior to serving.

Potato Salad

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Potato Salad
Potato salad can make a splash or be a dud at your next tailgate. A well made potato salad is creamy and smooth it’s never mushy, sloppy or swimming in mayonnaise.
Prep Time 1:15 Hours
Cook Time 30 Minutes
Servings
People
Ingredients
Prep Time 1:15 Hours
Cook Time 30 Minutes
Servings
People
Ingredients
Instructions
  1. Place whole potatoes in large pot and add water to cover by 1 inch. Bring to boil over medium-high heat; add 1 tablespoon salt, reduce heat to medium, and simmer, stirring once or twice, until potatoes are tender, about 20-25 minutes.
  2. Remove potatoes when a pairing knife inserts easily with no resistance. Let potatoes cool slightly, just enough to handle. At this point you can peel the potatoes if you wish or leave skins on. Using a serrated knife cut the potatoes into fork-size pieces. Place in a large bowl. While the potatoes are still warm, toss with vinegar, salt and pepper.
  3. Cover bowl with plastic wrap and place potatoes in the fridge for 30 minutes.
  4. Mix remains ingredients in a bowl large enough to include potatoes.
  5. Once potatoes have cooled, add to mixture and gently stir.
  6. Refrigerate for 6 hours or overnight. Taste, correct salt and pepper and serve chilled.

Red Beans

In a simple dish like red beans, it’s imperative the beans are “good.” Old beans regardless of soaking or cooking times will not completely soften. To ensure my beans are of good quality, I order directly from Camellias beans.

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Red Beans
New Orleans is one of my favorite eating cities in America. One dish everyone should be required to taste is red beans and rice. Simple ingredients transform humble beginnings into a silky, smokey, spicy pot of greatness. I made a hock stock prior to making the red beans. Fill a large pot with water (12-15 cups)completely covering the hocks. Bring to a boil, cover reduce heat to medium and cover. Cook for 2-3 hours, until stock is cloudy and hocks are tender. Can make stock, the night before and refrigerate(once cooled) overnight while beans soak.
Prep Time 30 Minutes
Cook Time 2 1/2 Hours
Passive Time 12-18 Hours
Servings
People
Ingredients
Prep Time 30 Minutes
Cook Time 2 1/2 Hours
Passive Time 12-18 Hours
Servings
People
Ingredients
Instructions
  1. The night before preparing place beans in a large bowl and cover with 6 cups cold water. 12-16 hours later, drain and rinse.
  2. In a large Dutch oven add bacon grease or oil to medium-high heat until hot. Add onion, bell pepper, and celery. Add salt and cook, until vegetables are soft, stir often. Once slightly browned add garlic and cook, stirring, until for a minute. Add cayenne pepper, and 15 grinds of fresh black pepper. Stir well to combine. Add beans, along with hock stock, hocks and bay leave. If stock fails to cover beans, add water to cover by about 2 inches. Bring to a boil, reduce to a bare simmer. Cook beans uncovered until beans are tender 2 -2 1/2 hours.
  3. Remove hocks from pot.
  4. Using a large wooden spoon, mash 1/4 of beans against side of pot or use an immersion blender.
  5. Once hocks have cooked, pick meat disguard bones and skin, return meat to pot. Serve with white rice.
Recipe Notes

 

Rice Salad

dijon vinaigrette

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Rice Salad
The bright flavors of rice dish make it a great summer dish. Easily paired with grilled fish, chicken or beef.
Prep Time 20 Minutes
Passive Time 4+ Overnight
Servings
People
Ingredients
Prep Time 20 Minutes
Passive Time 4+ Overnight
Servings
People
Ingredients
Instructions
  1. In a large bowl, toss in everything except vinaigrette. Mix well add dressing cover and chill for at least 4-6 hours or overnight.
  2. Bring to room temperature prior to serving.
Recipe Notes

Similar to a paella, whatever’s available will work in this dish. Roasted red or yellow peppers, roasted broccoli or artichoke hearts to name a few. 

Grilled Octopus

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Grilled Octopus
Inspired by a green pea and octopus salad my Uncle Lefaire enjoyed. The division of work on Nuber Ave involved Uncles Lefaire & Johnny Boy making several trips to different markets, some close and others not so close. The not so close journeys would often include me. During these rides I listened to my Uncle(s) speak candidly. Unfortunately as a young child, most was lost but not all. Octopus salad included a ride down to Arthur Ave. in the Belmont section of the Bronx. Arthur Ave. was a great treat, lots of activity with wonderful sights and smells. The bread, fresh pasta, beautiful produce, fresh sausage, meats and the pastries were all second to none. Everyone should experiece Arthur Ave.. If you like food, you'll love Arthur Ave.
Prep Time 10 minutes
Cook Time 1 hour
Passive Time 1 hour
Servings
Ingredients
Prep Time 10 minutes
Cook Time 1 hour
Passive Time 1 hour
Servings
Ingredients
Instructions
  1. Place the first six ingredients into a large pot(Some folks add a wine cork or three, I have tried both its a six half dozen conversation) fill with cold water.
  2. Bring to a boil under high heat, reduce to a soft simmer for 1 to 1 1/2 hours. Until the octopus it totally tender. A pairing knife slides in with no resistance. Remove octopus from water, cool completely. Can be refrigerated overnight.
  3. To Serve, fire up your charcoal grill or broiler(if using a grill, please use hardwood charcoal, no briquettes). I like to cut the octopus into two or four sections and toss with a little olive oil. Once your coals are hot, place the octopus on the grate and grill for 4-5 minutes per side.
  4. Slice the octopuss into 3” pieces place in a bowl, add the lemon juice, parsley and a bit more olive oil, toss and serve.
Recipe Notes

Bring to room temperature prior to serving, if being used in a salad.