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Tuesday, January 29, 2013

Mama's Southern Slaw Dawg!

It's the perfect weekend to grill out. Throw some hot dogs and hamburgers on and have a party! My Mama's favorite was a good ole Southern Slaw Dawg! We used to go to the mall in Sumter and visit Orange Julius (at the time... now closed)... a great excuse to get a slaw dog! I never could get them to understand that chili on a slaw dog is a good thing! They always asked me to repeat my order! It was always delicious, but NOTHING compares to Mama's slaw on a hot dog! 

In order to get all the toppings on the hot dog
and still be able to fit it in your mouth... 
scoop out the bread from the top of the bun,
leaving a shell to cradle the dog! (as shown in the picture above)

I started watching Mama make this slaw when I was little and graduated to helping. She never measured. It was always a splash of this or a sprinkle of that. So, I hope this describes enough for you to follow. It just takes practice to get the taste right… And the picture is how I like to eat it! Yum! 

Mama's Slaw

1 Head Cabbage, grated
2 Carrots, grated
Salt & Pepper to taste

Grate the cabbage, then grate the carrots. I usually look at the color to know how many carrots to use. Sprinkle lightly with sugar. (Probably about a teaspoon or so) Sprinkle with lemon juice. I usually put two fingers over the mouth of the bottle and sprinkle about three or four shakes. Add salt and pepper to taste. Add enough mayo to bind it together. It will get soupier as it sits. Taste and adjust your seasonings. 

You can't even see the dog in these two pictures!
The picture above is traditional chili with beans.
The picture below is hot dog chili without beans!

Monday, January 28, 2013

Thanks! The Hubby took good care of me! LOL

I want to thank everyone that has wished me well this last few days. I've been out with the flu. I stayed in bed for about 62 hours straight. (I did have the flu shot back in December, which as the Dr said, may have helped shorten my recovery... but I still feel rough.)

As many of you suggested, "The Hubby" took good care of me. When I woke up sick, running a 101.5 fever, he and my son decided that this was the perfect time to build the boat they've been planning for some time now. The hubby came in stood in the bedroom doorway hollering, "Ya need anything honey??? OK, well Elliott and I will be working out back (on the back of our property). We'll have our cell phones, so call if you need anything!" All I wanted was Kleenex, a thermometer, medicine and something to drink! The next day he made me bacon, eggs and toast before going out back to work on the boat. I kept seeing a glare down the hall. He brought my plate, placed it on the far side of the bed, and tells me that he has taken a picture for me to have something to post... AND to prove that he is taking care of me!

"Anything else? Well, we're off to work on the boat for a while. We'll have our phones!"
I called down the hall, "Craig?"
He came back in, "Yes?"
"Is it the plan that the two of you stay out side until I get over this?"
He smiled and sweetly said, "Pretty much!"

BTW... Elliott took the picture of the boat in progress for me!

Sunday, January 20, 2013

Salmon with Dill Sauce

Salmon with Dill Sauce

Dill Sauce

1/2 cup mayonnaise
1/2 cup sour cream
1 tsp dill weed
1 1/2 tsp lemon juice
1/4 tsp garlic juice*
Kosher salt, to taste
Cracked black pepper, to taste

Combine ingredients. Chill for 1 to 2 hours.

*You can substitute a little garlic powder. I just prefer not to have chunks and bits of raw garlic in the dressing.

After chilling the sauce, heat a frying pan to medium high heat. Salt both sides of the fish. Place salmon, skin side down, in the hot pan. Do not try to move the fish. It cooks pretty fast. When the skin releases from the pan, it's ready to turn. If you like the skin 'blackened' a little, leave it a little longer before turning.

Friday, January 18, 2013

Pan Fried Tilapia with Dill Sauce

  • Fish... catfish, brim, etc (This time I used Tilapia)
  • 1/4 cup Oil for frying
  • 1 tablespoon salt
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon lemon pepper
  • 1 cup flour
Preheat oil in a shallow frying pan on medium-high heat. Mix flour and seasonings in a plastic container with lid (big enough to fit fish inside). Place fish in one at a time and carefully shake. Remove fish and fry until golden brown. It only takes a couple of minutes per side. Serve with Dill Sauce or Cocktail Sauce. I love both!

**One secret is for the pan and oil to be hot. This way the flour stays on the fish and it fries crisp rather than boiling in the oil and becoming soggy.

Dill Dressing

1/2 cup mayonnaise
1/2 cup sour cream
1 tbsp dried dill weed
1 tsp lemon juice
1/3 cup milk
1/4 tsp garlic juice*
Kosher salt, to taste
Cracked black pepper, to taste

Combine ingredients. Chill for 1 to 2 hours.

*You can substitute a little garlic powder. I just prefer not to have chunks and bits of raw garlic in the dressing.

Cocktail Sauce

1 cup ketchup
2 tablespoons fresh lemon juice (about 1 small lemon)
2 tablespoons prepared horseradish
dash Worcestershire sauce
few drops hot sauce
salt to taste

Combine and blend all ingredients well.

I rounded out the meal with a Caesar Salad!

Thursday, January 3, 2013

Caesar Crab Pinwheels

At Christmas, I made some Bacon Parmesan Pinwheels. They turned out really well! The hubby remarked that they would be even better with Caesar dressing on them. He even got a small bowl of dressing for dipping them. Well this past week, I had the dough leftover and the dressing, but no bacon. However, I did have some crab meat that I was planning on using to make some Cheddar Crab Biscuits. (I'll have those on here soon... as soon as I get more crab!)

1 can refrigerated dough (pizza or crescent)
1/4 cup Caesar Dressing *
1 cup Crab Meat
1 cup Mozzarella Cheese
1/4 cup Parmesan Cheese

Preheat oven to 400 degrees. Roll out the dough. If using crescent rolls, pinch the seams back together, making one sheet of dough. Spread dressing over the dough. Sprinkle evenly with crab and cheeses. Starting at one end, roll the dough using even pressure to roll the dough without pushing the filling out. Roll the dough into a log shape. Once rolled to the end, cut the log into approximately 1 1/2 inch pieces. Place cut side down on a cookie sheet. (I sprinkled mozzarella cheese on the top of each roll.) Bake about 15-20 minutes or until golden brown.

* The amount of dressing, crab and cheese may vary according to what dough you use. You control the amount of toppings you choose... however, too much will make it hard to roll.

Tuesday, January 1, 2013

Hoppin John

When I was growing up, I was told that black-eyed peas were a symbol of money in the form of coins. A lot of people say that they are a symbol of good luck. Either way, they were always a part of the New Year's Day meal!

2 cups dried black-eyed peas
1 pound lean slab bacon or 1 pound meaty ham hocks
1 medium onion, chopped
2-4 teaspoon hot sauce
4 cups water or broth
2 cups uncooked long-grain white rice
Salt and black pepper to taste

Soak, rinse, drain dried black-eyed peas. Sort through and pick out any trash or pebbles. Place black-eyed peas in a large soup pot over medium-high heat and cover with water; bring to a boil. Remove from heat; cover and let stand 1 to 2 hours. Drain and rinse beans.

Using the same large soup pot, over medium-high heat, add soaked black-eyed peas, bacon or ham hock, onion, and hot sauce. Add water or broth; bring to a boil. Reduce heat to medium-low and cook for 1 1/2 to 2 hours or until the peas are tender.

Remove bacon or ham hock and cut into bite-size pieces. Return meat to pot. Stir in rice, cover, and cook 20 to 25 minutes or until rice is tender and liquid is absorbed. Remove from heat and season to taste with salt and pepper.