Archive for the ‘Southern’ Category

Chicken Bog

October 31, 2012 1 comment

Chicken Bog

Continuing with my Southern/lowcountry-inspired dishes, we have chicken bog. What the heck is it? I’d say its kind of like a southern risotto with much, much less stirring. You end up with creamy rice laced with chicken, mushrooms and sausage (or whatever you want) without having to stand over a stove constantly stirring for 45 minutes!

I had never heard of chicken bog and was actually searching for a pilau/perlow recipe (something I actually did eat in Charleston). Both are rice-based dishes but according to this site, bog is a bit creamier whereas pilau would be more of a soupy rice. The pictures made it look very similar to a risotto, so I added mushrooms (I always sneak in veggies when I can) and reduced the amount of butter (a whole stick, Paula Deen?!). I’m boiling a whole chicken and 1 lb of sausage–I think there’s enough fat rendered so you can probably eliminate the butter entirely. Read more…


Shrimp & Grits Casserole (Dressing?)

October 19, 2012 Leave a comment

Shrimp & Grits Dressing

Growing up, my mom often made chao (rice porridge) with shrimp or, if she was in a hurry, we’d have farina and shrimp. I can’t remember when I first had shrimp & grits but I always have a soft spot for it in my belly. My love of grits is well documented.

On our visit to Charleston, Hominy Grill was on my must eat list. When we arrived for brunch, a huge storm the night before had damaged the kitchen and we were sadly turned away. Fifteen minutes later, they were able to magically reopen and our friend sent us back for the shrimp and grits…boy was I glad that worked out! Read more…

Lowcountry Shrimp Boil Potato Salad & Grilled Okra

September 23, 2012 Leave a comment
Shrimp Boil Potato Salad + Grilled Okra

Shrimp Boil Potato Salad + Grilled Okra

I’m super behind on documenting the things I’ve made…and now I’m skipping around a bit. The amazing tacos al pastor will have to wait until another day because I don’t want to forget what I did with this tasty “salad.” While in South Carolina, we went to a food & wine event sponsored by Garden & Gun magazine (I know!). The event was a great way to taste small plates from the area’s amazing chefs. Sean Brock of Husk & McCrady’s fame made a lowcountry shrimp boil, South Carolina’s answer to the New Orleans crawfish boil. Shrimp, crab, sausage, corn, leeks and spices boiled together and dumped onto a table of newspapers for all to enjoy. Read more…

Categories: Cajun, food, seafood, Southern Tags: ,

Ruhlman’s Fried Chicken

July 18, 2012 1 comment


Growing up, my mom and grandma cooked mostly Vietnamese food. We never ate out because we didn’t have the money. On special occasions (or more likely when grandma didn’t feel like cooking), she would hand one of my older cousins a $20 bill and send us out for a bucket of KFC. Those were always special days.

I haven’t had KFC in a really long time but fried chicken is still a special treat. All week, I’d planned on making fried chicken from the ad hoc at home cookbook. While I was researching methods, I read a post by Michael Ruhlman (who co-wrote all of Thomas Keller’s cookbooks) in which he proclaimed his fried chicken better than TK’s. The recipes are fairly similar though the seasonings are different. Ruhlman isn’t a cocky guy, so I decided to believe it and go with his recipe instead. I also reviewed the batter seasoning and Ruhlman’s sounded better.

Now, if I’m going to spend 3 days prepping fried chicken (1 day each to brine, air dry and cook), I’m going to make a bunch, invite my family over to share, and make sure I have enough for leftovers during the week (2 whole chickens for 6 adults). The result was a unanimous thumbs up. I had never deep-fried anything before (invest in a candy thermometer to maintain your temps) but it wasn’t that difficult. The meat was juicy but not greasy at all (like KFC usually is). The skin was crispy and flavorful and the leftovers made for great salads during the week. We served it with asiago/chive buttermilk biscuits (need to find a better recipe), fresh corn, and for dessert–apricot/peach pie. I strained the leftover oil and have it stored in a canning jar for future use. Supposedly the oil gets better after a few fries.

Fried chicken isn’t something I can eat every Sunday, but we’ve agreed every 3-4 months it will be good for the soul…assuming we keep running on all of the other days. Read more…

Categories: food, meat, Southern Tags: ,

Birthday Feast #2: Baked Potato Casserole

April 10, 2012 3 comments

Baked Potato Casserole

The only picture I have of the baked potato casserole…right before I popped it into the oven.

I discovered baked potato casserole at an airport in Texas (either Dallas or Austin) earlier this year. I was hungry and knew I wouldn’t get to eat for another 2-3 hours. I didn’t want fast food and had had my fill of BBQ’d meats. I really just needed a snack and saw “baked potato casserole” listed as a side at one of the BBQ places…intriguing! I got an ice cream scoop-sized serving and the hunger monster was sated for a few hours.

I knew Joel would love this. As I mentioned, in the last post, we don’t eat a lot of potatoes at home. If I didn’t make it for his birthday, we’d have to wait until Thanksgiving before this would have another opportunity to make it on the table. Its decadent, a little over the top, and stick to your ribs delicious. Read more…

Categories: sides, Southern, vegetables Tags: ,

Blue Cheese & Black Pepper Biscuits

May 30, 2011 1 comment

Blue Cheese & Black Pepper Biscuits

I came across blue cheese and black pepper biscuits for $1 at a bar in Portland. They were so good I knew I’d have to recreate them when I got home. Yes, I used Bisquick. For some reason, I have a box in my pantry and because I am my mother’s daughter, it will not go to waste. Once that box is gone, I’ll truly make biscuits from scratch. Until then:

Blue Cheese & Black Pepper Biscuits (makes 4)

  • 1 cup Bisquick
  • 1/3 cup milk
  • 1/4 cup crumbled blue cheese
  • 1/2 tsp. black pepper
  1. Heat oven to 450F
  2. Mix all ingredients together
  3. Spoon biscuits onto baking tray (up to you on size but this yields 4 good-sized biscuits for me)
  4. Sprinkle tops with fresh cracked black pepper
  5. Bake for 8 minutes or until golden brown

Blue Cheese & Black Pepper Biscuits

Blue Cheese & Black Pepper Biscuits

Blue Cheese & Black Pepper Biscuits

Categories: appetizers, sides, Southern Tags: ,

Po’boys & Kaki Fry

December 10, 2010 Leave a comment

Oyster Po'boyOyster Po’boy

I have definitely been cooking but I just haven’t been very good about taking pictures, uploading them or making things that haven’t previously been documented.

I had oysters left over from the oyster dressing so I made some kaki fry (Japanese fried oysters with tonkatsu sauce) and used the rest for a po’boy. Joel’s not a huge fan of oysters so we gave a fillet of red snapper the same treatment as the oysters for some delicious weeknight po’boys.

These hoagie rolls were found at Whole Foods and they’re perfect for po’boys–we used the last two a few nights later for a simple thai chicken sausage sandwich (saved us as we had nothing else to eat after a weekend out of town!). We dressed the po’boys with fresh tomatoes, wasabi mayo and Frank’s Red Hot…but unfortunately forgot to pick up lettuce for that added freshness. Next time!

The batter is simply flour, eggwash and then panko & parsley:

Oyster Po'boy / Kaki Fry

This was my first time frying and now I know why my mom would always fry things in the back yard. It makes your house stink…but it sure tastes good. I forgot to close our bedroom door; in the middle of the night I had to get up and febreeze our room because the food smell kept me awake. Here’s a picture of my test batch:

Oyster Po'boy / Kaki FryTest oyster

Kaki FryA successful batch of kaki fry with tonkatsu sauce in a Fire King custard cup

Red Snapper Po'boyRed snapper po’boy

Dogfish HeadAll of this was washed down with Dogfish Head’s Theobroma brew

Coming soon: Sunday simmer sauce (aka the most pork I have ever cooked), mentaiko spaghetti and moussaka!