Tag Archives: Slap Ya Mama

Fried Shrimp Po-Boy Sandwich

Fried Shrimp Po-Boy Sandwich

  • Servings: 2
  • Difficulty: easy
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Fried Shrimp Po-Boy Sandwich
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We hit up this fish joint occasionally for Po Boys and Fish Ceviche. It’s a total joint with picnic tables and waxed checkered table cloths on the indoor tables. You make your own Red Sauce at bar with all the usual suspects, fresh horseradish, ketchup, lemons, Worcestershire, Tabasco and Tampico.

Jill always gets the shrimp Po Boy and has me make her sauces nice and spicy. Topped with ribbons of thin cut Iceberg lettuce and pillow soft rolls. We sit and linger sipping beer and finishing our fries and saltines slathered with our spicy red sauce.

Jill was having a long and tiring week so I surprised her with my own version of a Shrimp Po Boy. I made a sauce that consisted of Dukes Mayo, Sriracha, Horseradish and Ketchup. I replicated the ribbons of Iceberg lettuce and made a southern style batter for the shrimp that was spiced up with some Slap Ya Mama seasoning. As a side I baked some fries and used my Fry Salt.

Ingredients:
Fresh uncooked, shelled and de-veined Shrimp
Fresh Rolls
Thin cut ribbons of cold Iceberg lettuce
Frozen Fries
My fry Salt

Shrimp Marinade
1/2 cup of milk
2 beaten eggs
2 tbs of Yellow mustard
Slap Ya Mama seasoning

Sauce
1/4 cup of Dukes Mayo
1 tbs of Ketchup
1-2 tbs of Sriracha
Horseradish to taste

Shrimp Breading
1 cup of Corn Meal
1/2 cup of AP Flour
2 tbs of Slap Ya Mama Seasoning
1 tbs of Old Bay Seasoning
1 tbs of black pepper
Pinch of salt.

Directions:
1. The thing that will take the longest is your fries so put them on a sheet tray and season them with my Fry Salt and bake according to the package.

2. In a cast iron skillet or deeper cast iron pot, heat oil on Medium to Med-High until it hits 375 degrees. Shrimp cooks super fast so basically you are cooking the coating more than the shrimp. If you want a darker and crunchier crust on your shrimp, bump up the heat a bit and cook in smaller batches where the shrimp doesn’t touch each other while cooking.

3. Take your shrimp and let them soak in your shrimp marinade to flavor and tenderize them. Before ready to fry, take the shrimp from the wet mixture and bump off extra wetness (oil and wet are not friends). Coat your shrimp in the breading mixture. I added them all slowly until they were all coated to the point they were dry to the touch.

4. Working in small batches, carefully load your shrimp into the hot oil. Be careful and consider using a tool to put the shrimp in the oil. These babies cook in about 3-4 minutes. I move them around during the frying process. Remove them and place them on a paper towel and then transfer to a wire wrack until you are finished cooking everything. IMG_0625

5. Mix up your sauce and cut your lettuce. Slather both sides with the sauce, add the shrimp and lettuce. Add your fries and you are ready to go.
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Pickle Brined Fried Chicken and Collard Greens

Pickle Brined Fried Chicken and Collard Greens

  • Servings: 2.5
  • Difficulty: easy
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Pickle Brined Fried Chicken and Collard Greens

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Fried Chicken, BBQ, Chili, Enchiladas are pretty sacred dishes in the South.   Cooks lay claim to “the best ever” based upon their brine, their coating, their heat level, their oil and/or their equipment or technique. So   my attempt is to actually find my best ever fried chicken.  The dish I can claim as my secret and that can make tasters swoon.

So you will likely see several recipes for fried chicken, BBQ, Tikka Masala, Chili, Mexican food as I try to get to my “best ever in all those categories”.

This recipe was adapted by Bon Appetit Magazine September 2014 publication featuring Rose’s Luxury Restaurant. It’s on my list to try the next time I am in the DC area. Looks like a great place and was named one of the best restaurants in the US 2014. Link to article.
http://www.bonappetit.com/restaurants-travel/best-new-restaurants/article/roses-luxury

When someone master’s a dish or technique I am skeptical that when they share their recipe they slyly leave out a step or ingredient to keep you wondering how they do it so much better than you can.

No knock on Rose’s but mine didn’t turn out too well. Way too salty but I will say the chicken was moist and the coating was super crunchy and awesome. It simply had too much salt. So I am going to take their recipe and dial it back a bit on the salt.
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Ingredients:
Chicken Breasts (I went boneless, skinless and cut into strips for Jill)

Brine:
1 tbs Yellow Mustard
1 tbs Brown Mustard Seeds
1.5 tsp of Coriander seeds
1 cup of Apple Cider Vinegar
5 glugs of Tabasco
2 glugs of Pickle Brine
2 tbs of Kosher Salt
1/3 cup of Sugar
¼ fresh dill

Coating:

2 cups buttermilk
Tabasco
2 cups AP flour
Vegetable or Peanut oil for frying

Sauce:
Mixture of Course Grain mustard, spicy brown mustard, honey, Duke mayo, Tabasco
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Directions:
1. Brine: Toast your mustard and coriander seeds on medium heat for about 3mins and they pop.   Add the remaining brine ingredients (except the water) and bring to a boil and the sugar and salt are dissolved. Remove from the heat and stir in cold water to cool it down. Wait until it is tepid and then add the chicken and brine into a Ziploc and let the magic happen for 24hrs.

2. 1hr before you eat you are going to dredge your chicken and let it rest for 45-60mins.

Two bowls or pie dishes add flour to one and buttermilk to the other. I season my flour with Kosher Salt, Pepper and Paprika and Slap Ya Mama or cayenne pepper. Wet, Dry, Wet Dry and place on a wire rack and let it sit for 45-50mins so that they flour can fully adhere to the bird.

3. I have a newly purchased fryer but you can do this on a stove top in a skillet. Get your oil to 375 and work in batches careful to not over crowd. Cook until browned and crispy 175 internal temp. If you are working on a lot of chicken I would heat your oven up to 200 degrees and place your fried chicken in there to continue to get crispy instead of soggy at room temp.
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Collard Greens

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I love well prepared collards. They stink your house up but I just love em. Tonight we made some fried chicken so I thought collards would be a nice compliment along with maybe an easy stove top mac n cheese.

Ingredients:
2 bunches of Collards (spines removed)
4 slices of bacon
1 yellow onion
5 cloves of garlic
3-4 cups Chicken Stock
Tabasco
SlapYa Mama seasoning
Red Pepper Flakes
Kosher Salt
Black Pepper

Directions:
1. Large cold pot add your chopped bacon.  Turn on your heat to medium-low and let that bacon render out the fat. Remove crispy bacon.Add your chopped onion into the bacon fat and cook until translucent. Add your garlic, careful not to burn it and then your chopped collards.

2. Technique for Collards. I remove the spines and stack them up on top of each other.   Then I roll that stack into a cylinder and cut it so that there are long but thin ribbons.

3. Add stock and spices and simmer for an hour or more. Before serving sprinkle your crispy bacon on top. If you like the bacon softer you can add it to the pot with everything else.

Stove top Mac n Cheese

Simple bechamel with milk, chedder, mont jack and elbow pasta
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Lettuce have Fish Tacos

Spicy Fish Tacos
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Most often when you think of fish tacos you can picture a chewy tortilla, some cheese and often battered fried fish with some lovely sauce. This isn’t that type of fish taco. No dairy, no tortilla and no batter. I probably went a little too spicy on the fish so I will back it down from burnt hell for this post.
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Ingredients:
Fresh Fish (cod, snapper, tilapia)
Dusting of chili powder, salt, cumin and Slap Ya Mama
Green onions (whites and light greens)
2 cloves of garlic
splash of white wine

Avocado
Tajin seasoning
cliantro
2 tsp of lime juice

Shredded carrots
Green Onions (green parts)
Happy Tomato Salsa
Bibb or Butter lettuce

Directions
Prepare your lettuce, carrots, and guacamole. For the guacamole mash up your avocado with lime juice, cilantro, and Tajin spice with a touch of Salt. Taste and adjust accordingly.

For the fish dust with seasoning. In a medium heated pan add a pat of butter with green onions and then your fish. Press a garlic clove or two on top of the fish and on the turn add a splash of white wine. Cut into pieces for serving.
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Cheddar Fries (Snuffers)

Cheddar Fries

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One of the more iconic foods in Dallas is the filthy cheddar fries from Snuffer’s. You can get them with green onions, bacon bits, and jalapenos to amp up the heat and the calories. Today was one of the best college football weekends in years. My Ags were getting their asses handed to them so instead of turning to Whiskey so early in the day I decided to turn to food. Seemed like a burger cheddar fries kinda of day.

Super easy but certainly not Snuffer’s worthy but they hit the spot.  Also, I didn’t make my own fries so likely saved a few calories and sacrificed some flavor but I had to get it done at halftime.

Ingredients:

Store bought fries
Block of Sharp Cheddar Cheese (grated)
Kosher Salt
Fine ground black pepper
Ground Onion
Ground Garlic
Slap Ya Mama (Seasoning)

Bake your fries per the package until well done. Season well and put a layer in foil and top with cheese and then add another layer of fries and add cheese and top with a little more seasoning. Bake until bubbly.

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Roasted Brussels sprouts with Spiced Walnuts, Blue Cheese and Bacon

Roasted Brussels Sprouts with Spiced Walnuts, Blue Cheese and Bacon

  • Servings: 2
  • Difficulty: easy
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Roasted Brussels sprouts with Spiced Walnuts, Blue Cheese and Bacon
I love roasting Brussels sprouts. They really can stand alone with simple salt, pepper and olive oil. But every now and then it’s fun to dress them up. I had some blue cheese, walnuts and bacon and decided to make them special.

The sweet but spicy walnuts with the bacon and blue cheese compliment the tender brussels.

Ingredients:
2 strips of bacon
Brussels Sprouts (I am using enough for two)
1 tbs of Red Wine Vinegar
Peanut oil
Blue cheese
Green onion

Spiced Walnuts

Handful of Walnuts
Molasses
Cumin
Slap Ya Mama season
Curry Powder
Cardamom
Fresh Thyme
Peanut oil

Directions:
1. Mix your walnuts in a small bowl with the oil and spices and put them in a 325 degree oven for about 15 mins. Remove and cool.

2. In a skillet on medium low heat cook your bacon until crispy. Save some of the bacon grease and deglaze your pan with the red wine vinegar. Turn up the heat to medium and add your quartered Brussels sprouts and cook until tender. You may have to add more vinegar or a shot of water. When ready to serve mix the walnuts, blue cheese and top with crispy bacon on a few green onions.
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Sweet Heat Chicken

Sweet Heat Chicken

  • Servings: 2
  • Difficulty: easy
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Sweet Heat Chicken
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Powering through some yard bird this week so I am trying to change up the flavors. We love roasted brussels sprouts and I had a spicy sweet combo on them so decided to replicate the theme on the chicken.

Ingredients:
2 chicken breasts
Olive oil and butter for roasting
3 tbs of honey
1 lemon
½ tsp of cinnamon
1 tsp of cumin
2 tsp of paprika
1 tsp of “Slap ya Mama” or cayenne
1 jalapeno diced
1 poblano diced
5 green onions pureed

Directions:
I marinated my breasts for 24hrs in a lemon, water, salt brine.   When ready to cook I took a foil lined sheet pan and took my marinated breast and covered them in the honey, spices, pureed onions and diced peppers. I cooked them in a 400 degree oven for about 40 mins until done (165 degrees).