by Paula Deen
Shrimp and Scallop Fraîche
Fillet of Sole Paprika
Shrimp with Rice
Shrimp Gumbo Casserole
Lemon Mackerel
Shrimp and Mushroom Casserole
Red Snapper Stuffed with Crabmeat
Shrimp and Artichoke Bake
MEAT
Bourbon ‘Beef Tenderloin
Old-Time Beef Stew
Basic Meat Loaf
Barbecue-Style Pork Chops
Pot Roast
Pepper Steak
Burgundy Beef Roast
Sausage-Rice Casserole
Beef Stroganoff
Cheeseburger Meat Loaf and Sauce
‘Veal and Creamed Spinach
Foolproof Standing Rib Roast
Swiss Steak
Farmer's Pork Chops
Steak and Greens
The Lady's Oven-Roasted Ribs
Sausage and Grits
Piggy Pudding
POULTRY
Southern Fried Chicken
Chicken Pot Pie
Chicken Brunswick Stew
Baked Hen and “Dressing
Chicken in ‘Wine Sauce
Chicken Paprika
Chicken Georgia
Herbed Stuffed Chicken Breasts
Honey Game Hens
Pecan Chicken
Chicken and Rice Casserole
Chicken and “Dumplings
Marinated Cornish Hens
Herb-Baked Chicken
Chicken Breasts in Sour Cream Sauce
“Duck Burgundy
Chicken Casserole
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Low Country Boil
SERVES 6
This dish is indigenous to Savannah and our lifestyle. Calling up a dozen friends for a cookout is a great casual way to entertain, especially if the food is cooked outside over an open flame (you can also use a portable gas fish cooker). Once the Low Country Boil has been cooked and drained, I like to pour it out on a table covered with newspaper.
Crab boil (2 teaspoons per quart of water)
12 small red new potatoes
Six 4-inch pieces good smoked link sausage 6 ears fresh corn
3 pounds fresh shrimp (26 to 30 count per pound), unpeeled
Fill a large pot with enough water to cover all ingredients. Add crab boil and heat until boiling. Adjust crab boil to suit your taste. When boiling, add potatoes and sausage. Cook on medium heat for 20 min utes. Add corn and cook for an additional 10 minutes. Add shrimp and cook for no more than 3 minutes (do not overcook!). Drain and serve with piping-hot bread and ice-cold beer.
The Lady & Sons
Black Pepper Shrimp
SERVES 6
3 pounds fresh shrimp, unpeeled
8 tablespoons (1 stick) butter
2 to 3 tablespoons chopped garlic 4 tablespoons freshly ground black pepper
Preheat oven to 450 degrees. Wash and drain shrimp. Place in a shallow baking pan. Melt butter in a saucepan. Add garlic and sauté 3 to 4 minutes. Pour over shrimp and toss to coat. Pepper shrimp until shrimp are covered well. Bake until pink (about 5 minutes), turn, bake a few minutes longer, and pepper again. This will not be good unless you use a heavy hand with the pepper. Serve with a fresh garden salad and hot French bread. Dip bread in the pan juices for an extra treat.
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Savory Salmon
SERVES 4
One 2-pound salmon fillet
House Seasoning (see page 160)
Juice of 2 lemons
1 medium orange, sectioned and seeded
1 medium onion, sliced thin
1 small red bell pepper, julienned
1 small green bell pepper, julienned 1 pint strawberries, cleaned and sliced
½ cup water
½ cup honey
½ cup chopped fresh chervil or
baby dill 4 cloves garlic, minced
1 bunch chives, chopped
Preheat oven to 350 degrees. Place salmon fillet on a foil-lined pan. Season with House Seasoning and lemon juice, then cover and surround fish with orange, onion, and red and green bell pepper. Mix strawberries, water, honey, chervil or dill, garlic, and chives together. Pour evenly over salmon. Cover with foil and pierce foil, allowing salmon to steam. Bake for 25 to 30 minutes. Serve with rice.
Savannah Crab Cakes
SERVES 4 TO 6
1 pound crabmeat, picked free of shell
½ cup crushed Ritz crackers
3 green onions, finely chopped, with tops
½ cup finely chopped bell pepper ¼ cup mayonnaise
1 egg
1 teaspoon Worcestershire sauce
1 teaspoon dry mustard
Juice of ½ lemon
¼ teaspoon garlic powder
1 teaspoon salt
Dash of cayenne pepper Flour for dusting
½ cup peanut oil
Mix all ingredients together except flour and peanut oil. Shape into patties and dust with flour. Panfry in hot peanut oil over medium heat until browned, for 4 to 5 minutes. Flip and panfry other side until golden brown.
TARTAR SAUCE
½ cup chopped green onion
½ cup chopped dill pickle
1 cup mayonnaise ½ teaspoon House Seasoning (see page 160)
In a bowl, combine chopped onion, pickle, mayonnaise, and House Seasoning and mix well. Serve alongside crab cakes with lemon wedges.
The Lady & Sons
VARIATION: Substitute ⅓ cup capers for ½ cup pickles and add a dash of cayenne pepper.
Spicy Shrimp and Pasta Casserole
SERVES 8
2 eggs
1½ cups half-and-half
1 cup plain yogurt
½ cup grated Swiss cheese
⅓ cup crumbled feta cheese
⅓ cup chopped fresh parsley
1 teaspoon dried basil, crushed 1 teaspoon dried oregano, crushed
9 ounces angel hair pasta, cooked
16 ounces mild salsa, thick and chunky
2 pounds shrimp, cleaned, peeled, and deveined
½ cup grated Monterey Jack cheese
Preheat oven to 350 degrees. Grease a 12 ×8-inch pan or glass dish with butter. Combine eggs, half-and-half, yogurt, Swiss and feta cheeses, parsley, basil, and oregano in medium bowl; mix well. Spread half the pasta on bottom of prepared pan. Cover with salsa. Add half of
the shrimp. Cover with Monterey Jack cheese. Cover with remaining pasta and shrimp. Spread egg mixture over top. Bake for 30 minutes or until bubbly. Let stand for 10 minutes.
Scallops Charleston
SERVES 4
1½ pounds fresh sea scallops
Salt and pepper to taste
½ teaspoon garlic powder
¼ teaspoon paprika
¼ cup finely chopped fresh basil
Flour for dusting
¾ cup sherry or dry white wine 1 shallot, finely chopped
8 ounces fresh mushrooms, quartered
tablespoons butter
tablespoons all-purpose flour
1 cup grated Gruyère cheese
Season scallops with salt, pepper, garlic powder, paprika, and basil. Dust scallops with flour. Sauté in a pan that has been lightly coated with nonstick cooking spray and a small amount of olive oil. Cook scallops on both sides until browned. Remove scallops from pan. To the drippings in the pan, add sherry, shallots, and mushrooms; cook for approximately 3 to 4 minutes. In a separate saucepan, melt butter over medium heat and add 3 tablespoons flour. Mix well and cook for 2 minutes over low heat, stirring constantly. Pour shallots, mushrooms, and liquid from scallops into flour mixture. Mix well. Stir scallops into sauce. (If too thick, you can thin with clam juice or fish or chicken stock.) Transfer to four individual baking dishes, top with cheese, and broil for 1 minute, until browned. Serve with wild rice.
Deviled Seafood Casserole
SERVES 8
1½ pounds shrimp, cleaned, peeled, and deveined
1 pound fresh sea scall
ops
12 tablespoons (1½ sticks) butter
One 1-pound haddock fillet
½ cup plus 1 tablespoon all-purpose flour
1 cup evaporated milk
1 cup consommé or beef broth
2 tablespoons cornstarch
⅓ cup milk 1 teaspoon garlic powder
1 tablespoon horseradish
½ teaspoon salt
1 teaspoon soy sauce
2 tablespoons chopped fresh parsley
1 tablespoon Worcestershire sauce
1 teaspoon dry mustard
¼ teaspoon cayenne pepper
1 tablespoon lemon juice
4 teaspoons ketchup
½ cup sherry
Preheat oven to 400 degrees. Sauté shrimp and scallops in 4 tablespoons butter for 3 to 5 minutes, until tender. In a saucepan, steam fish in small amount of water for 3 minutes, until tender, and cut into bite-size pieces. In a saucepan, melt remaining 8 tablespoons butter; add flour and evaporated milk; mix and add consommé. Cook over medium heat until thick. Mix cornstarch in ⅓ cup of milk and add remaining ingredients except sherry. Add to sauce and stir well. Add seafood and stir in sherry. Pour into a casserole and bake for 30 minutes.
Mushroom-Stuffed Baked Red Snapper
SERVES 4
½ pound fresh mushrooms, or one
8-ounce can stems and pieces
4 tablespoons (½ stick) butter
½ cup finely chopped celery
5 tablespoons minced onion
One 8-ounce can water chestnuts,
drained and chopped
½ cup soft bread crumbs
1 egg, lightly beaten 1 tablespoon soy sauce
1 tablespoon chopped fresh parsley
Salt and pepper to taste
Two 2½-pound oven-ready whole
red snappers, gutted, scaled,
and cleaned
½ cup dry white wine
¾ cup water
Preheat oven to 350 degrees. Rinse, pat dry, and finely chop ¼ pound mushrooms. Quarter remaining mushrooms or drain canned mushrooms. Set aside. In a small skillet, melt 2 tablespoons butter; add celery and 3 tablespoons of the onion. Sauté for 5 minutes. Combine sautéed celery mixture with mushrooms, water chestnuts, bread crumbs, egg, soy sauce, parsley, and salt and pepper. Mix well and spoon into fish cavities. Secure openings with skewers or toothpicks. Sprinkle both sides of each fish with salt and pepper. Place in a large baking dish. Dot with remaining 2 tablespoons of butter, 2 tablespoons onion, the wine, and water. Bake uncovered for 45 to 50 minutes. Baste occasionally. Test with a fork. When fish flakes, it's done.
Shrimp and Scallop Fraîche
SERVES 4
½ cup crème fraîche
1 pound shrimp, cleaned, peeled,
and deveined
1 pound fresh sea scallops
4 tablespoons (½ stick) butter
Juice of 1 lemon 3 cloves garlic, minced
1 tablespoon cognac or wine
tablespoon cornstarch
tablespoons fish or chicken stock
4 sprigs fresh basil
CRÈME FRAÎCHE
1 cup heavy cream 2 tablespoons sour cream
Prepare crème fraîche ahead of time by combining heavy cream and sour cream. Cover with plastic wrap and let stand at room temperature for 12 to 24 hours. Clean and devein shrimp, leaving tails on. Pat scallops dry with paper towels. Melt butter in a large skillet. Add lemon juice and garlic. Place shrimp and scallops in butter and sauté until scallops are opaque, 3 to 4 minutes per side. Remove to a warm platter. Add cognac or wine to pan juice. Dissolve cornstarch in stock and add along with crème fraîche to pan. Simmer until thickened. Pour sauce over shellfish and garnish with basil sprigs.
Fillet of Sole Paprika
SERVES 3 TO 4
1½ pounds fillet of sole
1 onion, sliced thin
1 cup sour cream
⅓ cup white table wine 1 tablespoon all-purpose flour
Juice of ½ lemon
½ teaspoon paprika
Salt and pepper to taste
Preheat oven to 375 degrees. Arrange fillets in a greased shallow baking dish. Cover with onion slices. Blend sour cream, wine, flour, lemon juice, and seasonings and pour over entire baking dish. Bake for about 25 minutes, or until fish is tender.
Shrimp with Rice
SERVES 8
Two 6-ounce boxes Uncle Ben's long-grain and wild rice
2 pounds shrimp, cleaned, peeled, and deveined
1 onion, diced and sautéed in 2 tablespoons butter
1 bell pepper, chopped Two 10¾-ounce cans condensed cream of mushroom soup
16 ounces grated Cheddar cheese; reserve ½ cup for top
1 tablespoon Worcestershire sauce ½ teaspoon dry mustard
Remove seasoning mix from rice; do not use. Cook rice as directed on box. Preheat oven to 375 degrees. Mix rice with remaining ingredients in a baking dish and sprinkle reserved cheese on top. Bake for 45 minutes.
Shrimp Gumbo Casserole
SERVES 6
This Southern dish usually is prepared and served in an iron skillet, but may be cooked in a frying pan with an ovenproof handle.
1 cup finely chopped onion
cup finely chopped celery
2 tablespoons olive oil
One 14½-ounce can diced tomatoes 2 bay leaves
½ teaspoon dried thyme
One 10-ounce package frozen cut okra 1 teaspoon lemon-pepper seasoning
1½ teaspoons House Seasoning (see page 160)
cup chicken or fish stock
cups shrimp, cleaned, peeled, and deveined
In an iron skillet sauté onion and celery in oil. Add tomatoes, bay leaves, thyme, okra, lemon-pepper seasoning, and House Seasoning. Pour in stock. Cover pot and gently simmer for 30 minutes. Remove from heat and stir in shrimp. Prepare topping.
TOPPING
1 egg, beaten
⅓ cup milk One 12-ounce package corn muffin mix
Preheat oven to 400 degrees. Mix together egg and milk. In separate bowl, place muffin mix and add egg-milk mixture. Mix until just well blended. Drop by tablespoonfuls on top of hot shrimp mixture, leaving the center uncovered. Bake 15 to 20 minutes.
Lemon Mackerel
SERVES 4
2 pounds Spanish mackerel fillets, skin on ¼ cup olive oil
½ cup lemon juice
2 tablespoons butter
1 teaspoon salt 1 teaspoon lemon-pepper seasoning
Lemon slices
Preheat oven to 350 degrees. Rinse fish fillets and lay on paper towels to dry. Rub a glass casserole dish with olive oil. Also rub fish fillets with olive oil. Lay fillets skin side down in dish. Pour lemon juice on fish (¼ inch in dish) and spread fish with butter. Sprinkle with salt and lemon-pepper seasoning. Put about three slices of lemon on each fillet. Bake for 20 to 30 minutes, until fish flakes easily with fork. If you would like your fillet to brown more, put it under the broiler for 2 to 3 extra minutes.
Shrimp and Mushroom Casserole
SERVES 4
This recipe can be served as a main dish with a green salad and French bread or as a side dish with steak or seafood.
8 tablespoons (1 stick) butter ¾ cup all-purpose flour
1½ cups half-and-half One 10¾ A-ounce can condensed cream of mushroom soup
One 13¼-ounce can sliced mushrooms, drained ½ cup grated Parmesan cheese
1 pound cooked shrimp, peeled, deveined, and coarsely diced
Garlic powder
Buttered bread crumbs for topping
Preheat oven to 350 degrees. In saucepan over medium heat, melt butter and stir in flour, then slowly blend in half-and-half, stirring constantly. Sauce will be thick. Do not brown. Add mushroom soup, sliced mushrooms, and Parmesan cheese. Fold in shrimp. Add garlic powder to taste. Pour mixture into buttered casserole dish and top with buttered bread crumbs. Bake for 25 to 30 minutes.
Red Snapper Stuffed with Crabmeat
SERVES 8
1 whole dressed red snapper, at least 7 pounds
Salt and pepper to taste
Garlic powder to taste
Onion salt to taste
2 pounds crabmeat, picked free of shell 2 eggs, beaten
1 medium onion, chopped
1 sleeve saltine crackers, crushed
6 slices bacon
2 slices lemon
¼ teaspoon dried dill or
1 tablespoon chopped fresh dill
Preheat oven to 350 degrees. Line a baking pan with aluminum foil. Grease the foil so the fish won't stick. Lay the fish in the pan. Season inside and out with salt, pepper, garlic powder, and onion salt. Make two slits on the side of the fish facing up. To stuff the fish, mix the crabmeat, beaten eggs, chopped onion, saltines, salt, and pepper to taste. Stuff this mixture in the cavity of the fish. If it is more than the fish will hold, put it all around the cavity. Lay bacon and lemon slices on fish and lightly sprinkle with dill. Bake, covered, for 1 hour. Remove cover for the last few minutes to brown.
Shrimp and Artichoke Bake
SERVES 4
2 tablespoons butter
2 tablespoons all-purpose flour
1½ cups half-and-half
¼ cup grated Parmesan cheese
¼ cup sherry
1 tablespoon Worcestershire sauce
1 teaspoon House Seasoning (see page 160)
2 egg yolks, lightly beaten One 13¾-ounce can artichoke
hearts, drained and chopped 1 pound shrimp, cleaned, peeled, and deveined
¼ pound fresh mushrooms
¾ cup grated Cheddar and
Monterey Jack cheese (combined)
Paprika to taste
Preheat oven to 350 degrees. Melt butter in saucepan over medium heat. Blend in flour to make a paste. Add half-and-half all at once, stirring con-stantly until thickened and smooth. Add Parmesan cheese, sherry, Worcestershire sauce, and garlic powder, salt, and pepper. Temper egg yolks with 2 tablespoons of hot mixture and add back to remaining cheese sauce. Set aside. Mix artichoke hearts, shrimp, and mushrooms together. Put in baking dish and pour sauce over top. Sprinkle top with grated cheese and paprika. Bake for 30 to 35 minutes. Serve over rice.
