Happy New Year, friends! I know I haven’t posted a recipe in awhile but this particular mutation of crab and salmon cakes was such a hit at my New Year’s Open House, I had to share! read more »
Hi Taste Buds!
Last month I was asked to give a cooking demonstration at a wonderful facility in Orange Beach, Alabama, Beach C.I.T.E. Studios. It stands for Community Interactive Teaching Experiences and you can visit them at www.beachcitestudios.org/
It was the week of St. Patrick’s Day so I chose a traditional Irish dish to prepare, but true to form, I had to give it an untraditional twist. I took the potatoes out of the stew and made what’s called Boxty in Ireland – potato pancakes. Then I made the stew without the potatoes, strained the solids and made a Guinness reduction of the liquid…spooned the stew mixture over each pancake and drizzled with the reduction. It was a big hit!
I made it in two formats, as a main course with two 3 inch pancakes per plate and as an appetizer, cutting 1 inch cakes from a large pancake with a cookie cutter and topping each. I’d thought the tapas sized ones would be finger food but we needed forks still…
2 cups flour
1 Tbsp baking powder
1 tsp salt
1/4 cup shortening
Sift the dry ingredients together. Cut in the shortening with a pastry cutter until the mixture resembles coarse meal, or mix everything together in a food processor fitted with a steel blade.
You can store the mixture at room temperature for about six weeks… or cut the recipe in half.
Very quick and easy, especially if you have a food processor, this flavorful slaw pairs well with grilled or roasted meats, such as my previous pork tenderloin post. read more »
This recipe is so fast and easy, and can be “grilled” year round in your oven (directions to follow) …
Hello Fellow Cooks,
I’m just now deciding what to make this Easter Sunday … and as I’m so predictably last minute, I’m opting for the quick and easy. Not sure what my main course will be as of yet but I have decided on a Thai-flavored menu and have chosen this side dish: Easter Peas & Coconut Rice read more »
Guest chef Chase Rivers joins Suzi for a special Valentine’s meal and performance. Free download of Suzi’s “My One & Only Valentine” on the Music page!
Suzi & Karen Brooks @ the Florabama
Hi Fellow Foodies,
Still re-entering my home life back in Nashville after a whirlwind weekend on the Gulf Coast at the Frank Brown International Songwriters’ Festival. So much fun! Thanks to everyone there who came out to my six different sets — there was so much great music to choose from I’m honored that you guys chose mine! Special thanks to Dave Chatham, Chancy Rogers and Bernie Toothaker of DC Lane for their musical & physical support. Not only great writers and players but invaluable help with all the logistics, setting up and tearing down… and irreplaceable as friends.
In keeping with my current trend, I decided to throw together a chili for my dinnertime gig at one of my favorite clubs, the Silver Moon. read more »
Happy Saturday!
I have so many recipes to share with you … I’ll start with the Jambalaya I made for the AMA Conference show… or more like a Gumbolaya, as I added okra and file powder (sassafras root).
This one’s really easy and can feed a crowd without much mess. I sextupled it to feed 50 but these quantities should satisfy 6-8:
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(This recipe is an extension of the previous post but can also be made fresh. Enjoy!)
Hey Foodie Friends,
I’m so behind in what I want to post and share… life is abundant and full, right?
I wanna share my recipe for the “Americana Jambalaya” I served last Wednesday at Douglas Corner but I’d already promised to tell you what to do with your leftover shrimp, corn & black bean salad from my last post…
read more »
©2012 Suzi Ragsdale.
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