Hash Brown Casserole

Many years ago I was Trout fishing the Chattahoochee River with a friend who suggested we should stop for breakfast on our way home. The waters we fished just below the Buford Dam are around 30°F so after sitting in it for a few hours I was ready to put away the float tube and eat. We stopped at Cracker Barrel for a big breakfast of Chicken Fried Steak, Biscuits & Gravy, and a side of Hash brown casserole. This is still my favorite breakfast after a morning of fishing, and the hash brown casserole is famous. I’ve shared my breakfast spot with many friend and family members over the years, but I don’t think I’ve shared the recipe for the hash brown casserole. These potatoes are not just great for breakfast, but should be tried with a Blackened Pork Tenderloin, or  even some grilled Chicken breast.

 

 

Ingredients:

2 pounds shredded hash brown potatoes

1 (10 3/4 oz) can condensed cream of chicken soup, undiluted

1/4 cup milk

4 tablespoons unsalted butter

1/4 cup finely chopped Vidalia onion

2 cups shredded extra sharp cheddar cheese

Salt and pepper to taste

2 additional cups of extra sharp cheddar are recommended to sprinkle on the
casserole prior to baking, but this is optional.

Steps:

Preheat oven to 350°F

1. Sauté onions in butter until just soft. Remove from heat and allow to cool.
2. Mix potatoes, chicken soup, milk and cooked onions in a big bowl until well blended.
3. Add cheese and mix well. Pour contents into a 9 x 13 baking dish.
4. Bake about 45 minutes or until casserole is heated through and cheese is melted.

Chicken & Cheese Enchiladas

Ingredients:

1 pound skinless, boneless chicken breast halves

1 tablespoon vegetable oil

1/2 cup diced onion

1 clove garlic, minced

3 jalapeno peppers, minced

2 quarts chicken broth

1/2 cup masa harina

1 cup heavy cream

2 cups shredded Cheddar cheese

1 cup crumbled Queso Fresco

1 cup Anejo Enchilando cheese ( can substitute Cotija cheese)

1 teaspoon sea salt

1 Tablespoon chili powder

1 teaspoon ground cumin

1 teaspoon paprika

1 dozen flour tortillas

1/4 cup chopped cilantro

Steps:

1. In a large pot over medium heat, cook chicken breasts in oil until well browned on all sides.
   Remove and set aside.
2. Cook onion and garlic in remaining oil until onions are translucent. Add jalapeno peppers, paprika, salt, chili powder and cumin.  Pour in
   chicken broth, making sure to reserve 2 cups, and bring to a boil.
3.  Add chicken breast to the sauce, and cook, covered,  until tender. Remove chicken breast.
4. In a bowl, whisk together masa harina and 2 cups chicken broth until well blended. Pour into pot with enchilada sauce, add heavy cream. Bring to a boil, stirring
   frequently until it starts to thicken.
5. Reduce heat and simmer 15 to 20 minutes, until thickened. Remove from heat.
6. When sauce has thickened remove from heat and add  1 tablespoon chopped cilantro,1 cup shredded Cheddar cheese, 1/2 cup enchilando cheese, and 1/2 cup crumbled queso fresco.
7. Puree, or blend the sauce until smooth, and reserve.
8. Shred cooked chicken and add it to a large bowl to cool. Season chicken with salt & pepper. Add 1/2 of remaining cheese to chicken, and mix well.
9. Heat oven to 350°F with oven rack in bottom position.
10. Wrap tortillas in aluminum foil, and bake in oven for 10 minutes.
11. Coat the bottom of a 9 x 13 ovenproof baking dish with a 1/4″ layer of enchilada sauce.
12. Place 3 tablespoons shredded chicken mixture in the center of each tortilla forming a line, and roll into a cylinder shape. Repeat until all tortillas have been used.
13. When all tortillas have been rolled, and the dish is full coat tortillas with additional layer of sauce making sure no flour tortilla is visible.
14. Sprinkle remaining cheese on top of enchiladas, and bake at 350°F for 30 minutes.
15. Remove from oven, and garnish with remaining chopped cilantro prior to serving.

Macaroni and Cheese Gratin

It’s ok to be proud of serving Macaroni & Cheese with dinner
again!!! Try this version with those Ribeye Steaks, or Grilled Chicken fresh
from the grill.

Ingredients:

3 quarts whole milk

4 garlic cloves, lightly crushed

1 tablespoon unsalted butter

1 tablespoon all-purpose flour

3/4 cup heavy cream

3/4 pound dried macaroni pasta

1/2 cup grated Gruyere cheese

1/2 cup extra sharp cheddar cheese

2 tablespoons chives, minced

1 pound ice cubes (two trays)

fine sea salt, as needed

freshly ground white pepper, to taste

grated nutmeg, to taste

Steps:

1. In a large saucepan, heat the milk and garlic over high heat until
   small bubbles appear around the edges. Remove from heat, cover, and let steep
   for 10 minutes. Remove and discard the garlic.
2. Measure out 1 cup milk and reserve; set aside the remaining milk
   until you’re ready to cook the pot.
3. In a small saucepan, melt the butter over medium heat. Whisk in
   the flour and cook, stirring constantly without browning, for one minute.
   Remove from the heat and gradually whisk in the reserve 1 cup milk, stirring
   constantly, until the sauce is completely smooth.
4. Season sauce with a large pinch of salt and generous amounts of
   white pepper and nutmeg. Return the pan to low heat and cook the sauce,
   whisking constantly, until thick, about five minutes.
5. Remove from the heat, let cool slightly, and stir in the heavy
   cream. Season with salt.
6. Preheat the oven to 450°. Butter a 9 x 13″ baking or gratin
   dish.
7. Add 1/4 cup salt to the remaining milk and bring to a simmer. Add
   the pasta and cook, stirring, over medium-high heat, so the milk is just
   simmering for about 10 minutes, or until the pasta is cooked al dente (slightly
   firm).
8. Remove from the heat and add ice cubes to stop the cooking. When
   all the ice cubes melted, draining apostate colander and transfer to a large
   bowl.
9. Add the sauce to the pasta and toss until it is coated evenly.
   Transfer the pasta mixture to the baking dish. Sprinkle the cheese over the top
   and bake for about 10 minutes, or until bubbling around the edges.

10. Turn on the
boiler and broil, rotating the dish, until the cheese is golden brown, 2 to 3
minutes.

11. Let the pasta
stand for five minutes, and season generously with white pepper, and garnish
with the chives. Serve hot.

Huli-Huli Chicken(Hawaiian Style Roasted Chicken)

Serves 4

Ingredients:

1 Whole Chicken, Cut 8 Way

1/2 Cup Shoyu (Japanese Soy Sauce)

1/2 Cup Pineapple Chunks, Pureed

1/4 cup dark brown sugar

1/4 Cup Ketchup

1/8 Cup Rice Wine Vinegar

3 Tablespoons Ginger, finely grated

2-3 Cloves Garlic, Minced

1/2 teaspoon Worcestershire Sauce

Steps:

1. Cut chicken into 8 pieces, and place pieces in a large  non reactive container.

2. In a medium bowl, combine soy sauce, pineapple, brown sugar, ketchup, rice wine vinegar, ginger, garlic and Worcestershire sauce. Pour half of the mixture into the large non reactive bowl with the chicken. Set aside remaining marinade for basting chicken during cooking. Refrigerate chicken for 30 minutes.

3. Prepare the smoker, or grill. When the temperature reaches 250°F, add a handful of soaked mesquite chips to your coals to get a good amount of smoke going.

4. Remove chicken from the marinade, discarding marinade that has come into contact with the raw chicken.

5. Place the chicken on the grill, bone-side down, and baste the chicken with your reserved marinade. Turn and baste the chicken every 10-15 minutes until internal temperature reaches 180°F, between 2 and 3 hours. Pull the chicken off the grill, and allow it to rest under foil for at least 15 minutes before serving.

Pollo con Piña a la Antigua( Cuban style Chicken with Pineapple)

Ingredients:

1 lime

1 4-pound chicken (cut into 8 pieces)

Kosher Salt for seasoning

fresh ground black pepper for seasoning

1/4 cup olive oil

1 medium onion, diced

1 Clove Garlic, Minced

2 ripe tomatoes, peeled and chopped

1 jalapeno pepper, seeded and diced

1/4 teaspoon dried oregano

1 bay leaf

1 cup chicken stock

2 cups fresh pineapple, chopped

4 tablespoons rum

Steps:

1.        Place cut chicken into a non-reactive dish, add grated lime rind and squeeze the juice from the lime on the chicken.

2.        Rub the juice and rind into the chicken, then season the chicken with salt and pepper.

3.        Let marinate for thirty minutes.

4.        Heat the olive oil in a frying pan and brown the chicken pieces on all sides.

5.        Transfer the chicken to a heavy stock pot.

6.        In the remaining oil still in the frying pan, sauté the onion and garlic until softened, but not browned.

7.        Add tomatoes, hot pepper, oregano, and bay leaf.

8.        Cook for about five minutes, stirring occasionally to prevent sticking and blend the flavors.

9.        Pour the mixture over the chicken and add enough chicken stock to just cover the chicken pieces.

10.     Partially cover the pot and cook over low heat until the chicken is tender. About forty-five minutes.

11.     While the chicken is cooking, put the cut pineapple and juice in a small sauce pan and cook over medium heat until it is reduced by half.

12.     Add the rum and continue to cook for two more minutes.

Iguana Isle Beer Can Chicken

Ingredients:

 1 Can (12 ounces) Beer

1 Roasting Chicken (31/2 to 4 pounds)

1 Ounce South Padre Island Spicy Chicken Seasoning

2 teaspoons Canola oil 

You’ll also need:

2 cups wood chips or chunks (preferably Mesquite or Apple), soaked for 1 hour in water and beer to cover, then drained

Vertical chicken roaster, or Beer Can for roasting

 Steps: 

1. Open the beer can, and pour half of the beer (3/4 cup) over the soaking wood chips or chunks, or reserve for another use.
2. If cooking the chicken on the can, using a church key-style can opener, make 2 additional holes in its top. Set the can of beer aside.
3. Remove the packet of giblets from the body cavity of the chicken and discard.
4. Remove and discard the fat just inside the body and neck cavities.
5. Rinse the chicken, inside and out, under cold running water and then drain and blot dry, inside and out, with paper towels.
6. Sprinkle 1 teaspoon of the South Padre Island Spicy Chicken Seasoning inside the body cavity and 1/2 teaspoon inside the neck cavity of the chicken.
7. Drizzle the oil over the outside of the chicken and rub or brush it all over the skin.
8. Sprinkle the outside of the bird with 1 tablespoon of rub and rub it all over the skin.
9. Spoon the remaining seasoning into the beer through a hole in the top of the can. Don’t worry if the beer foams up: This is normal.  
10. If cooking on a can: Hold the bird upright, with the opening of the body cavity at the bottom, and lower it onto the beer can so the can fits into the chest cavity.
11. Pull the chicken legs forward to form a sort of tripod, so the bird stands upright.(The rear leg of the tripod is the beer can).
12. If cooking on a roaster: Fill it with the beer mixture and position the chicken on top, following the manufacturer’s instructions.
13. Tuck the tips of the wings behind the chicken’s back.
14. Set up the grill for indirect grilling and preheat to medium. If using a charcoal grill, place a large drip pan in the center. If using a gas grill, place all the wood chips or chunks in the smoker box or in a smoker pouch and preheat on high until you see smoke, then reduce the heat to medium.
15. When ready to cook, if using a charcoal grill, toss all of the wood chips or chunks on the coals. Stand the chicken up in the center of the hot grate, over the drip pan and away from the heat. Close the grill lid and cook the chicken until the skin is a dark golden brown and very crisp and the meat is cooked through (about 180°F on an instant-read meat thermometer inserted in the thickest part of a thigh, but not touching the bone), 11/4 to 11/2 hours.
16. If using a charcoal grill, you’ll need to add 12 fresh coals per side after 1 hour. If the chicken skin starts to brown too much, loosely tent the bird with aluminum foil.
17. If cooking on a can: Using tongs, hold the bird by the can and carefully transfer it in an upright position to a platter. If cooking on a roaster: Use oven mitts or pot holders to remove the bird from the grill while it’s still on the vertical roaster.
18. Let the chicken rest for 5 minutes, then carefully lift it off its support( The Beer Can). Do not spill the hot beer or you could severely burn yourself. Halve, quarter, or carve the chicken and serve.

Butter Chicken

Ingredients:

1 Cup Plain Yogurt
2 Ounces Ground Almond Flour
1 1/2 teaspoon Chili Powder
1/4 teaspoon Crushed Bay leaves
1/4 teaspoon Ground Cloves
1/4 teaspoon Ground Cinnamon
1 teaspoon Garam Masala
4 Green Cardamom pods
1 teaspoon Ginger, Minced
1 teaspoon Garlic, Minced
1 Pound Diced Tomatoes
1 1/4 teaspoon kosher Salt
2 pounds Boneless Skinless Chicken Breast , cubed
3 Ounces Unsalted Butter
1 Tablespoon Canola oil
2 medium Onions, sliced
2 tbsp fresh Cilantro, chopped
4 Tablespoons Heavy Cream

Steps:

1. Place the yogurt, ground almonds, all the dry spices, ginger, garlic, tomatoes and salt in a mixing bowl and blend together thoroughly.
2. Put the chicken into a large non-reactive bowl and pour over the yogurt mixture. Reserve.
3.  Mix together the butter and oil in a large Sauté pan or Wok.
4.  Add the onions and sauté for about 3 minutes, or until slightly golden.
5.  Add the chicken mixture and stir-fry for about 7 to 10 minutes.
6. Stir in about half of the cilantro and mix well.
7.  Add the cream and bring to the boil. Stir to blend.
8.  Garnish with the remaining chopped cilantro and serve with steamed basmati rice and Naan bread.

South Padre Island Spicy Chicken Flautas

Ingredients:

2 1/2 Pounds Chicken Breast

1/2 Onion, Chopped

1 1/2 Jalapenos

1 Ounce South Padre Island Spicy Chicken Seasoning

1 to 2 Cups Vegetable Oil

36 Corn Tortillas

Steps:

1. In a pot, cover chicken with water. Add onion, jalapeno, and one tablespoon South Padre Island Spicy Chicken Seasoning and bring to a boil and simmer until tender, about 1 hour.
2. Remove meat from pot and allow to cool. Discard jalapeño, and onion.
3. Pull chicken apart into small pieces. Chicken should be continuously pulled apart until string-like consistency.
4. Seasoning the chicken to taste with South Padre Island Spicy Chicken Seasoning.
5. In a deep pan, heat the oil to about 375 to 400 degrees F. Dip  corn tortillas into hot oil for  a couple seconds or until tortilla is soft.
6. Lay the shredded chicken in the middle of the softened tortillas.
7. Add enough meat to the tortillas that when rolled they are about 1″ inch in diameter.
8. . Roll the tortilla up and put toothpick through the middle of the flautas to hold in place. Once rolled, deep fry each flauta in the oil already heated (used to soften the corn tortillas) until corn tortillas turn to a golden brown color.
9. Allow to drain on a paper towel lined platter.
10. Remove toothpicks and serve with sour cream, salsa, and guacamole.

Delacroix Island Chicken & Sausage Gumbo

Did you know “Gumbo” is the African word for Okra?Ingredients:
		1/4 cup peanut oil or vegetable oil 1 medium onion, diced 1/2 Cup Celery, diced 1 green bell pepper, diced 1 pound Andouille Smoked Sausage, skin/casing removed, diced 2 pounds Boneless/Skinless Chicken Breast, cubed 1/2 cup All Purpose Flour 1/2 gallon of water 1 level tablespoon Delacroix Island  Creole seasoning 1/2 teaspoon  Kosher Salt 1/4 teaspoon ground Black Pepper 1/4 teaspoon Cayenne Pepper 1 teaspoon Garlic, Minced 2 Bay leaves 1 Puck Jus de Poulet 1 Cup Diced Tomato 1 Cup Cut Okra 1/4 Cup Chopped Parsley 1 Tablespoon Gumbo Filé  Steps:
	On low heat cook the oil and flour  until a dark (peanut butter colored) roux is prepared. Stir often to prevent onions from burning. Turn heat up to medium. Add the cubed chicken pieces onions, andouille sausage; then add all of your seasonings to the pot. Continue to sauté for 2 more minutes, stirring often to prevent burning or scorching. Add the celery, bell pepper,water and stir. Bring your gumbo to boil for about 15 minutes, then, reduce heat. Add Diced Tomato, and Okra. Simmer your gumbo for about 30 minutes and skim any oil that accumulates on the surface. Remove from heat and add gumbo filé. Stir to incorporate. Add chopped Parsley and serve over steamed rice.

Caribbean Spicy Fried Chicken

Fried Chicken

Many of the people vacationing in the tropics for the first time more often than not have arrived by cruise ship or booked an all-inclusive vacation that includes recreational activities, and meals that have been planned with the help of an event coordinator. You will find that these meal periods  often include the availability of American favorites like, Hamburgers, Hot Dogs, and even Fried Chicken. The reason for this is that the tourism industry is what drives the economy in most of these islands, and it takes a little time before the tourists relax. Comfort foods are a safe harbor for those afraid of Goat Curries, and Callaloo.  I happen to enjoy the fact that  an active evening filled with Rum Punch, and Steel Drums can be followed by a restful day in the hammock with fried chicken serving as the Concierge that welcomes you back to planet Earth. The Fried Chicken that has developed from this accommodation is actually very tasty, and upon your return to the mainland you may just find that you miss having it around.  

Ingredients:

11/2 Cups Buttermilk

3/4 Cup Red Stripe Lager Beer

1 Whole Chicken, Cut 8 way

1/2 Cup Yellow Cornmeal

1 1/2 Cup All-Purpose Flour

1/2 Cup Cornstarch

1/2 Cup Boston Beach Jerk Seasoning

1 Tablespoon Paprika

2 Tablespoons Kosher Salt

2 Tablespoons Ground Black Pepper

Vegetable or Peanut Oil for Frying

Steps:

1. Preheat Deep Fryer, or Large stock pot filled with oil to 350°F.
2. Combine the Chicken, Red Strip Beer, Buttermilk, and mix well. Allow to chill in the refrigerator at least 2 hours.
3. Mix the Flour, Cornstarch, Cornmeal, Jerk Seasoning, Paprika, Salt, Pepper in a large bowl, and mix well.
4. Drain the Chicken, and discard the liquid.
5. Toss Chicken pieces, one at a time, in the flour mixture to coat. When all has been coated place all the Chicken pieces into the bowl, toss well, and refrigerate 1 hour.
6. Remove Chicken from Flour, and shake to remove any excess flour from chicken.
7. Deep Fry Chicken, 2 -3 pieces at a time, about 8 minutes( 4 minutes each side), or until Golden Brown. Check chicken with internal thermometer to make sure it has reached 180°F internal temperature.
8. Remove from oil, and place on a towel to drain. Reserve Chicken on a sheet pan, or oven safe dish placed in a warming drawer, or 200°F oven until ready to serve.