Shrimp Fried Rice II

Ingredients:

1 1/2 cups uncooked white rice
3 cups water
4 tablespoons vegetable oil
1 cup fresh bean sprouts
1/2 cup chopped onion
1 1/2 cups cooked medium shrimp, peeled and deveined without tail
1/4 cup chopped green onion
2 eggs, beaten
1 teaspoon salt
1/4 teaspoon ground black pepper
4 tablespoons soy sauce
1/4 teaspoon sesame oil

Directions:

1. In a saucepan bring water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes. Set aside and allow rice to cool.
2. Heat a large skillet or wok for 2 minutes. When the skillet or wok is hot, pour in vegetable oil, bean sprouts, and onions. Mix well and cook for 3 minutes.
3. Mix in cooled rice and shrimp and cook for another 3 minutes. Stirring constantly.
4. Mix in green onions, eggs, salt, pepper, soy sauce and sesame oil. Cook for another 4 minutes, stirring continuously until eggs are cooked and everything is blended evenly.

Chicken Smothered in Gravy

INGREDIENTS:

1. 2 1/2 tablespoons canola oil
2. Eight 3-ounce skinless chicken drumsticks
3. Salt and freshly ground pepper
4. 1 ounce bacon (1 thick slice) cut crosswise into 1/4-inch strips
5. 1 1/2 tablespoons all-purpose flour
6. 1 medium onion, thinly sliced
7. 1 garlic clove, thinly sliced
8. 1 large tomato—peeled, seeded and coarsely chopped
9. 1 teaspoon tomato paste
10. 1 cup 2-percent milk
11. 1/4 cup low-sodium chicken broth
12. 2 parsley sprigs plus 2 teaspoons chopped parsley

1. Preheat the oven to 375°. In an ovenproof nonstick skillet, heat 1 tablespoon of the oil. Season the chicken with salt and pepper and add to the pan. Cook over moderately high heat until browned all over, 8 minutes. Transfer the chicken to a plate.
2. Add the bacon to the skillet and cook, stirring, until the fat is rendered, 2 minutes. Drain off the fat. Add the remaining 1 1/2 tablespoons of oil to the skillet and stir in the flour until incorporated. Add the onion and garlic and cook over moderate heat, stirring, until slightly softened, 3 minutes. Add the tomato and tomato paste and cook, stirring, until the tomato softens slightly, 5 minutes. Add the milk and broth and bring to a boil, stirring until slightly thickened, 3 minutes. Return the chicken and any accumulated juices to the skillet; add the parsley sprigs.
3. Cover the chicken and braise in the oven for 20 minutes, until the meat is cooked through. Using tongs, transfer the chicken to a platter and discard the parsley sprigs.
4. Return the skillet to moderate heat and cook the gravy, whisking constantly, until smooth, about 2 minutes. Whisk in the chopped parsley, pour the gravy over the chicken legs and serve.

Hush Puppies with Remoulade

HUSH PUPPIES:

1. 1 cup coarse yellow cornmeal
2. 1 cup all-purpose flour
3. 2 tablespoons sugar
4. 1 tablespoon baking soda
5. 2 teaspoons kosher salt
6. 2 teaspoons dried oregano
7. 1 teaspoon cayenne pepper
8. 1/2 teaspoon freshly ground black pepper
9. 3 large eggs, lightly beaten
10. 3/4 cup milk
11. 2 scallions, finely chopped
12. 1 tablespoon vegetable oil, plus more for frying

REMOULADE:

1. 3/4 cup mayonnaise
2. 2 tablespoons whole-grain mustard
3. 1 tablespoon ketchup
4. 1 tablespoon cider vinegar
5. 1 medium shallot, minced
6. 1 scallion, finely chopped
7. Tabasco sauce
8. Salt and freshly ground pepper

1. In a large bowl, whisk the cornmeal with the flour, sugar, baking soda, salt, oregano, cayenne pepper and black pepper. In a medium bowl, whisk the eggs with the milk, scallions and the 1 tablespoon of vegetable oil. Stir the wet ingredients into the cornmeal mixture until just blended. Cover and refrigerate the batter for 1 hour.
2. In a medium bowl, whisk the mayonnaise with the mustard, ketchup, cider vinegar, shallot and scallion. Season the remoulade with Tabasco, salt and pepper.
3. In a medium saucepan, heat 2 inches of oil to 325°. Set a large rack over a baking sheet. Drop 6 rounded tablespoons of batter at a time into the hot oil and fry, turning once, until the hush puppies are browned and crisp, about 2 minutes. Using a slotted spoon, transfer the hush puppies to the rack to drain. Serve the hush puppies hot with the remoulade.

Turkey in a Smoker

Ingredients:

• 1 (10 pound) whole turkey, neck and giblets removed
• 4 cloves garlic, crushed
• 2 tablespoons seasoned salt
• 1/2 cup butter
• 2 (12 fluid ounce) cans cola-flavored carbonated beverage
• 1 apple, quartered
• 1 onion, quartered
• 1 tablespoon garlic powder
• 1 tablespoon salt
• 1 tablespoon ground black pepper

Directions:

1. Preheat smoker to 225 to 250 degrees F (110 to 120 degrees C).
2. Rinse turkey under cold water, and pat dry. Rub the crushed garlic over the outside of the bird, and sprinkle with seasoned salt. Place in a disposable roasting pan. Fill turkey cavity with butter, cola, apple, onion, garlic powder, salt, and ground black pepper. Cover loosely with foil.
3. Smoke at 225 to 250 degrees F (110 to 120 degrees C) for 10 hours, or until internal temperature reaches 180 degrees F (80 degrees C) when measured in the thickest part of the thigh. Baste the bird every 1 to 2 hours with the juices from the bottom of the roasting pan.

Rosemary Roasted Turkey

Ingredients:

• 3/4 cup olive oil
• 3 tablespoons minced garlic
• 2 tablespoons chopped fresh rosemary
• 1 tablespoon chopped fresh basil
• 1 tablespoon Italian seasoning
• 1 teaspoon ground black pepper
• salt to taste
• 1 (12 pound) whole turkey

Directions:

1. Preheat oven to 325 degrees F (165 degrees C).
2. In a small bowl, mix the olive oil, garlic, rosemary, basil, Italian seasoning, black pepper and salt. Set aside.
3. Wash the turkey inside and out; pat dry. Remove any large fat deposits. Loosen the skin from the breast. This is done by slowly working your fingers between the breast and the skin. Work it loose to the end of the drumstick, being careful not to tear the skin.
4. Using your hand, spread a generous amount of the rosemary mixture under the breast skin and down the thigh and leg. Rub the remainder of the rosemary mixture over the outside of the breast. Use toothpicks to seal skin over any exposed breast meat.
5. Place the turkey on a rack in a roasting pan. Add about 1/4 inch of water to the bottom of the pan. Roast in the preheated oven 3 to 4 hours, or until the internal temperature of the bird reaches 180 degrees F (80 degrees C).

Sweet Potato Pie

Ingredients:

• 1 (1 pound) sweet potato
• 1/2 cup butter, softened
• 1 cup white sugar
• 1/2 cup milk
• 2 eggs
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground cinnamon
• 1 teaspoon vanilla extract
• 1 (9 inch) unbaked pie crust

Directions:

1. Boil sweet potato whole in skin for 40 to 50 minutes, or until done. Run cold water over the sweet potato, and remove the skin.
2. Break apart sweet potato in a bowl. Add butter, and mix well with mixer. Stir in sugar, milk, eggs, nutmeg, cinnamon and vanilla. Beat on medium speed until mixture is smooth. Pour filling into an unbaked pie crust.
3. Bake at 350 degrees F (175 degrees C) for 55 to 60 minutes, or until knife inserted in center comes out clean. Pie will puff up like a souffle, and then will sink down as it cools.

Fried Chicken

Ingredients:

• 3 cups all-purpose flour
• 1 1/2 tablespoons garlic salt
• 1 tablespoon ground black pepper
• 1 tablespoon paprika
• 1/2 teaspoon poultry seasoning
• 1 1/3 cups all-purpose flour
• 1 teaspoon salt
• 1/4 teaspoon ground black pepper
• 2 egg yolks, beaten
• 1 1/2 cups beer or water
• 1 quart vegetable oil for frying
• 1 (3 pound) whole chicken, cut into pieces

Directions:

1. In one medium bowl, mix together 3 cups of flour, garlic salt, 1 tablespoon black pepper, paprika and poultry seasoning. In a separate bowl, stir together 1 1/3 cups flour, salt, 1/4 teaspoon pepper, egg yolks and beer. You may need to thin with additional beer if the batter is too thick.
2. Heat the oil in a deep-fryer to 350 degrees F (175 degrees C). Moisten each piece of chicken with a little water, then dip in the dry mix. Shake off excess and dip in the wet mix, then dip in the dry mix once more.
3. Carefully place the chicken pieces in the hot oil. Fry for 15 to 18 minutes, or until well browned. Smaller pieces will not take as long. Large pieces may take longer. Remove and drain on paper towels before serving.