Chicken And Corn Bread Dressing

The Dressing is one of the highlights of Thanksgiving Dinner. Folks just love that good favor chicken or turkey broth mixture of bread turn into a delightful cooked and season stuffing prepared just right with that touch of sage.

My Grandmother Sweetie make the world best Cornbread Dressing for us and we just love that rich taste she put in to it...When she pass away. my mother all most got it just right...and when she pass away in 1992 that was the end of that era...

I came up with a dressing almost like my mother and my grandmother and I will like to share with you. It;s kountry and have that taste we loved as growing up in the south. Back then my folk just went in the kitchen and came up with some might good eats with a dash of this and a pitch of that.

So that what I did and came out just fine for the recipe of Thanksgiving Dressing...my mother and my grandmother would be so proud. Plus I remember watching them when it was time to prepared for the dressing....and that made it a plus for me!

Always use good tasting cornbread my mother will always say and my grandmother use day old bread nice and cold and the broth had to be cold too... this will keep the dressing from being sticky and packy.

Let's Start

4 to 6 chicken leg quarter trim fat but not all. Use about 6 chicken backs  to make the broth richer and you can add 6 pieces raw clean chicken livers make sure that green skin off ( leg quarters are rich with broth when cooked).

1 cup celery chopped

2 cups white onion chopped

 Salt and Pepper and 2 cup chicken broth and place in a roasting pot.

Cook in an oven at 350 until done and brothy

Take the chicken out and put to a side. Drain the broth and spoon out 1/4 cup of chicken fat.

Gather Bread like

4 cups Cornbread cubes

2 cups dry France bread in cubes ( hold up better than white sandwich bread)

Mix them together 2 cups onions 2 cups celery and 1/4 cup fat from the broth add to a pan.

Saute until lightly tender pour over bread add your season at your choice like we love lots of black pepper and a little sage to our taste. you may like saute mushrooms or roasted pecans.

 Pour in about 3 cup or 4 cold broth and two beaten eggs too much broth made it to thin too less make it too thick).

Pour into a cooking dish and bake at 350 until golden brown

Take the cooked Chicken Leg quarters place in a baking dish and pour cream chicken soup over them. you can add what every season or spicy you like and bake until hot...Serving the chicken over the dressing.

CrawFish Sauce Over Baked CatFish

CRAWFISH SAUCE OVER BAKED CATFISH

When I was child growing up in East Texas,I did not eat Craw Fish. Kids would play with crawfish like pets. They did not look too good to eat.Well...until I met a guy who lived in New Orleans who change the menu.

I was invited to go to meet his family in New Orleans, you know that place is known for a lot of seafood. He took me to the seafood market and low and behold that was a big display of Crawfish.

He ask me to try one of those little guys that had been cook and season. (I said, I'm good).He stated if you love me like I love you. you will try one...  I tasted one and guess what?? I Married him.

This is a great little recipe I got off the website
http://www.tonychachere.com/

1/4 pound Tasso

4 tablespoon Chopped Bell Pepper

4 tablespoon Yellow Bell Pepper

4 tablespoon Red Bell Pepper (Chopped)

1 tablespoon Chopped Onions

1 tablespoon Italian Seasoning

4 tablespoon Mushrooms

1/2 cup Butter

4 Whole Catfish Fillets

1 cup AllPurpose Flour

3 teaspoon Tony Chacheres Original Creole Seasoning

1 teaspoon Lemon Juice

1 teaspoon Worcestershire

1/2 cup Heavy Cream

1 pound Crawfish tails

Directions:

In a saucepan, heat oil; add tasso, peppers, onions, and Italian seasoning.

Saute' until render.

Add mushrooms and saute' for 2 minutes.

Remove from heat and set aside.

Dredge fish in flour seasoned with Tony Chachere's Original Creole Seasoning.

In a skillet, fry fish in butter until golden brown on both sides, turning once.

When done, add lemon juice and Worcestershire sauce.

Coat fish well and remove to warm platter.

Cover and keep warm.

In the same skillet, add cream.

Heat and stir well.

Add crawfish and vegetable mixture.

Cook for 3 minutes

Adjust seasoning.

Pour over catfish.

Salmon Bread

Salmon Bread Dough Recipe http://fiberfervor.wordpress.com/2009/12/28/crawfish-bread/
Thanks

.

In a large mixer bowl, combine 1-1/2 cups of the flour, yeast, sugar, salt, thyme, oregano, basil, onion and garlic powders and peppers. Gradually add the warm water and oil to the dry ingredients, then beat for 2 minutes at medium speed, stopping to scrape the bowl occasionally. Beat for 2 minutes at high speed. Stir in enough of the remaining flour to make a soft dough.

Knead dough on a floured surface until it’s smooth and elastic, about 5 minutes. Place in a lightly oiled bowl, turning to oil the top. Cover and let rise in a warm, draft-free spot until doubled in volume, about 30 to 45 minutes.

Punch the dough down. Place on a floured surface and roll into a 10×14″ rectangle. Spread the filling on top of dough. With a sharp knife, make cuts from the filling to the dough edges at one-inch intervals along the sides of the filling. Alternating sides, fold the strips at an angle across the filling for a braided effect.

salmon Filing

1 16-ounce package beef  Hot Sausage

1/2 cup unsalted butter (1 stick)

1/4 cup chopped onion

1/4 cup chopped celery

1/4 cup chopped green bell pepper

2 tablespoons minced garlic

1 8-ounce package cream cheese, softened

1 8-ounce package Velvetta cheese, cut into 1/2-inch cubes

1 pound salmon thawed and drained (but not rinsed)

1 bunch green onions, sliced

2 tablespoons fresh lemon juice

1 tablespoon parsley flakes

1 teaspoon dried thyme leaves

1 teaspoon dried oregano leaves

1 tablespoon garlic powder

1/2 teaspoon Lea & Perrins (Worcestershire sauce)

1/4 teaspoon cayenne pepper

Salt and black pepper to taste

Fried Pacific Cod

FRIED PACIFIC COB FISH

I am in love with this fish called Pacific Cob. "Don't get me wrong" I love all kinds of fish but this one is so awesome. The white mild flavored flesh of cod is available throughout the year and is a wonderful substitute for meat protein with its versatility making it easily adaptable to all methods of cooking.

In the northwest pacific catches a lot of cod by the united states. I call that good eats. Cod belong to the same family (Gadidae) along with both haddock and pollock. It's not surprising that the words "cod" and "cold" are so similar since cod need the cold, deep, Arctic waters to grow, reproduce and survive.

Cob has a good milder cleaner taste than Catfish where Catfish is eating a lot in the southern states and always bought to the table on fish night. But I like the texture of the cob and I am happy trying another kind of fish market.

If you don't like fish and never eating fish..I think you should try Pacific Cob and those who don't like catfish should try Pacific Cob.

Cook A Fish Friday Night Dinner

3 cups cooking oil

2 lbs fresh cod fish fillets

Lightly Season Cob With...

Red Lobster Cajun Seasoning
Ingredients:

   2 tsp Cayenne Pepper

   1 1/2 tsp Salt

   1 tsp Black Pepper

   1 tsp Paprika

   1 tsp Cumin

   1 1/4 tsp dry Mustard

   1/2 tsp dry Thyme

   1/2 tsp dry Oregano

   1 tsp Onion Powder

   1 tsp Garlic Powder

Directions:
Combine ingredients well. Place in an airtight container and store in a cool dry place.

Use...

All-Purpose Deep Frying Batter
Ingredients

     1 cup all-purpose Flour

     1 tsp Baking Powder

     1/2 cup Cornstarch

     1 cup Water

     2 tsp Salt

     1 tsp Sugar

     1 tsp Oil

Directions

Mix all of the ingredients together and blend until there are no lumps. Preheat the oil in your deep fat fryer to the proper temperature for the food you are cooking. Dry the fish with a paper towel and dip into the batter. Place in the hot oil one piece at a time. Try to keep the pieces from colliding until the batter has had a chance to set (which it does almost instantly). Cook until the batter has turned a golden brown, remove to a paper towel to drain and serve at once. Serving size: enough for about 2 pounds of fish.

Lemon Tartar Sauce

Ingredients

     1/2 cup Mayonnaise

     2 Tbsp Dill Pickle, finely chopped

     2 Tbsp Green Onion, finely chopped

     1 Tbsp Lemon Peel, freshly grated

     2 tsp Lemon Juice, freshly squeezed

Directions

In a small bowl, combine all ingredients. Keep covered in refrigerator at least 4-6 hours before serving. Makes about 3/4 cup.