Southern Cooking: More Deliciousness

Image by Patou Ricard from Pixabay

We are back and continue in my southern cooking cookbook from Macon, Georgia Church of the Nazarene, “Seasoned with Love”. Last week, we took a lovely detour and explored the wonderful world of hush puppies. Yum! Back on track this we, I bring you Southern Cooking: More Deliciousness. As a teaser, I am going to withhold the coveted Cheese Straw recipe till we get near the holidays. Oh yes! These are dandies and you’ll wonder why you haven’t heard of this before.

More deliciousness! That’s right, more! Today I deliver more of a French influence on southern cooking. “Oh, la­­ la” and “oui oui”- The first is an expression of surprise and the second is an agreement- yes, yes! Without further delay…

Oysters Poulette- C. C. Hendrix

What is a poulette? A chicken flavored sauce. In this case, we get the chicken from the eggs. Now to weightier issues- where to get fresh oysters. So, in my research, I discovered that here, on the prairie we are a bit limited. WHO KNEW? RIGHT! We solve this problem with the following:

• Give Hy-Vee in Worthington, MN a call at 507-372-7354. Their Sea Food department information lists getting fresh products three times weekly. I have gotten fresh crawdads there so…
• Dakota Sea Food in Rapid City, South Dakota has a great selection. Give them a call at (605) 877-6128. Facebook them at https://www.facebook.com/dakotaseafood/.
• FreshOysters.com is another option as well. Oh my, the selection that they have is wonderful, and various toppings as well. FREE overnight shipping! Now I know you’ll have to try it, free shipping! This website also includes helpful information on oysters- eating and baking!

Looks like the average price of an oyster is $2.50 apiece. Yes, AN OYSTER. Phone some friends and get your foodie on!

Ingredients

• 3 dz. fresh oysters
• 2 T. flour
• 1 c. roster liquid or bouillon
• 1 c. cream
• 1 tbsp. minced parsley
• Bread crumbs, buttered
• 2 tbsp. butter
• 2 shallots, chopped- YES you need shallots, get them
• 4 egg yolks
• 2 tbsp lemon juice
• Tony’s Creole Seasoning- this is a great seasoning to have so grab some

Directions

In a saucepan heat oysters to draw out the juice. Remove oysters, skim the juice and set aside. Melt butter and add flour stirring until smooth. Add shallots and cook until wilted. Add oyster liquid or bouillon and blend well. Add seasoning, egg yolks beaten with cream, oysters, and parsley, and cook for 2 minutes. Remove from fire, and add lemon juice. Place individual shells in a casserole dish and sprinkle with bread crumbs. Heat in the oven just before serving.

Baked Scallops- nobody wanted to claim this recipe

Ingredients

• 2 medium green pepper, chopped
• 1 medium onion, chopped
• 1c. celery, chopped
• 1/2 tsp. salt
• 1 lb. scallops- you’d be surprised that these might be in the local grocery store
• 1 tbsp. Worcestershire sauce
• 1 c. buttered crumbs
• dash pepper

Directions

Combine ingredients except for crumbs. Place in greased casserole dish. Sprinkle with crumbs and bake at 350° for 30 minutes.

Frog Legs In Mushroom Sauce- Arnita Jowers

Ingredients

• 12 frog legs, skinned- that’s 6 frogs! Just seeing if you’re old-school math or common core.
• 1 c. button mushrooms, sliced
• salt, and pepper
• 1 1/2 c. chicken broth
• 6 tbsp. butter, divided
• 1 c. flour
• 2 tbsp flour

Directions

Melt and bring to sizzle (love it! sizzle-M) 4 tbsp. butter; add mushrooms, saute on both until just wilted, remove and place on a platter. Add remaining butter. Place 1 c. of four, salt and pepper in a paper bag and mix. Add frog legs two at a time and shake to coat. Saute until browned on all sides and remove to a platter.

I wrote a while back about eating frog legs while camping. I wasn’t impressed with frog legs. However, the German restaurant where I bused tables, made frog legs for their customers while they were in season. It was popular- I guess people do like frog legs. Go figure! 🙂

I have a few more recipes to share from the southern cooking cookbook. Next week should be the last week of recipe sharing, and we’ll move on to more exciting foodie knowledge! Till then. Thank you for dropping in and reading my little column. Enjoy!