Orange Curd

 

 

4 oranges

1 1/4 cups sugar

1/4 pound unsalted butter, at room temperature

4 extra-large eggs, at room temperature

1/2 cup freshly squeezed orange juice

1/8 teaspoon salt

Zest the oranges and combine with sugar.  Set aside.
Cream the butter in the bowl of an electric mixer.
Add the sugar and orange zest mixture and mix until light and fluffy.
Add the eggs, one at a time.
Add the orange juice and salt.
Pour the mixture into a 2-quart saucepan and cook over low heat until thickened, about 10 minutes, stirring constantly.
The orange curd will be ready when it coats the back of a spoon.
Be careful not to overcook, or it will curdle.
Remove from the heat and let cool or refrigerate.

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Orange Curd freezes well.
Great to have on hand for fruit tarts, dip, or as a great breakfast spread.

 

Egg Salad

Egg Salad

8 hard-boiled eggs, peeled and coarsely chopped

1/2 cup mayonnaise

3 tablespoons onion, chopped

1 tablespoon pickle relish

2 teaspoons mustard

2 teaspoons sweet pickle vinegar
Few dashes hot-pepper sauce

Salt and pepper

Mix all ingredients together.
Chill before serving.

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New Orleans Po' Boy Roast Beef with Gravy

A good Roast Beef Po' Boy is judged by the number of napkins you need to eat it. 

• 2 pounds eye of round beef roast
• water, enough to cover beef by one inch
• 1 tablespoon vegetable oil
• 1 medium sweet onion
• 1/4 cup butter
• 1/4 cup flour
• 1 tablespoon garlic powder
• 1 teaspoon black pepper
• 2 teaspoons salt
• 1 teaspoon Kitchen Bouquet
• 3 cups broth, reserved from the boiled beef

Bring the water to a rolling boil.

Add the beef roast, when the pot comes to a boil, reduce heat and simmer 1 1/2 hours.

Remove beef from the liquid and refrigerate until cold.

Reserve broth.

While the beef is cooling make the gravy.

Slice the onion into lenghtwise slices.

Place onions in skillet with vegetable oil and cook over medium heat until caramelized.  Set aside.

Melt butter in saucepan.

Stir in flour to make a roux.

Whisk in 3 cups of reserved beef broth.

Add garlic powder, black pepper, salt, Kitchen Bouquet.

Bring to boil and cook 5 minutes.

Add onions to gravy.
When the beef is cold, slice as thin as possible.

Place slices in a baking pan.  

Cover the beef with the gravy.

Bake in 350 degree preheated oven for 1 hour, or until the beef is tender.

For the Po' Boy

• 2 12-inch French bread loaves 
• mayonnaise
• 2 tomatoes, sliced
• 2 cups shredded iceberg lettuce

Slice the bread  lengthwise leaving a hinge along one side.

Warm bread directly on oven rack in 400 degree preheated oven 3 to 5 minutes.

Spread mayonnaise on both sides of bread.

Add beef and gravy.

Dress with lettuce and tomatoes.

Cut in half.

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Tips:
What distinguishes a good po'boy in New Orleans is the French bread that is used. The crusty outside combined with the light and airy inside.  I use Reising's Poor Boy Bread and now it is available on Amazon.
 
Kitchen Bouquet is a browning sauce.  It has been used as a flavoring addition for gravies since 1879.  It was a featured product in the United States exhibit at the Paris Exposition of 1889.  Kitchen Bouquet gives your gravies a deep rich brown color.



  

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Sausage Cheese Balls

 

 

• 4 cups Bisquick baking mix
• 1 pound sharp cheddar cheese, grated
• 1 pound hot pork sausage
• 2 tablespoons water

 

Mix all ingredients together. 

Roll into 1 1/2 inch balls.

Bake at 350 degrees in a pre-heated for 20 minutes.

May be frozen and baked later.

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Jezebel Sauce for dipping.
Recipe for sauce

 

Potato Salad

A creamy, classic Southern potato salad recipe

• 6 medium potatoes, boiled in skins until tender
• 1/2 large sweet onion, diced
• 2 stalks celery, diced 
• 1 teaspoon celery seed
• 1/4 cup sweet pickle relish
• 1 teaspoon kosher salt, or to taste
• 1/2 teaspoon freshly ground black pepper
• 1/2 cup mayonnaise
• 2 tablespoons mustard
• 2 tablespoons of vinegar from sweet pickles
• Sweet Hungarian paprika for garnish 

Peel the potatoes.

Cut cooked potatoes into cubes.

Mix onions, celery, celery seed, pickle relish, salt and pepper.
Add mayonnaise, mustard and  pickle juice.

Add to warm potatoes.  Toss gently.

Refrigerate potato salad at least 4 hours to let flavors blend before serving.  

Sprinkle with a light dusting of paprika before serving.

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Sour Cream Cornbread

 

• 3 large eggs, beaten
• 1 8.25 ounce can cream-style corn
• 1 cup sour cream
• 1/4 cup canola oil
• 1 cup self-rising cornmeal

Mix eggs, corn, sour cream and oil together until well blended.
Stir in cornmeal until just combined.
Pour into greased baking pan.
Bake in 425 degree pre-heated oven for 30 minutes or until golden brown.

Tips:
Heat greased skillet in oven while the oven is pre-heating.
Don't let batter sit after mixing.  Put in directly into the oven.  The leavening agents react immediately with the wet ingredients, so you will get the best rise if it is baked immediately.

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Hearty Beef Stew

Hearty Beef Stew

2 pounds beef stew meat, cut in 1" cubes
1/2 cup flour
1 teaspoon salt
1/4 teaspoon pepper
2 tablespoons vegetable oil
1 medium onion, diced
1/2 cup celery, chopped
1 green bell pepper, chopped
6 cups water
2 beef bouillon cubes
1 tablespoon salt
1 bay leaf
3 medium potatoes, cut in 1" cubes
4 carrots, sliced
1 cup English peas

Mix flour, salt and pepper.
Coat beef in flour mixture.
Heat oil in a large pan.
Brown meat thoroughly.
Do not crowd meat, work in small batches.
Remove beef from pan.
Add onion, celery and bell pepper and cook 3 minutes.
Return beef to pan.
Add water, salt, bouillon and bay leaf.
Bring to a boil. Reduce heat, cover and simmer for 2 hours.
Add potatoes, carrots and peas.
Simmer for 30 minutes or until vegetables are tender.
Remove bay leaf before serving.

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