Spice-Guy’s Kitchen

A great side dish for seafood. 

Ingredients:

2 cups yellow corn meal
1cup white flour
2 eggs
1 cup buttermilk (you can use regular milk, but buttermilk is best)
3/4 teaspoon of season salt
A sprinkle of tabasco
1/8 cup bacon grease (or any other oil, but bacon grease taste best)
1/2 teaspoon pepper
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 cup of minced onion
Oil for frying

DIRECTIONS:
Mix all dry ingredients in a bowl. Add eggs, oil, and buttermilk and onions. Stir just untill blended. Fry on medium heat either in a deep fryer or in a fry pan till brown. Drain on a rack or paper towels. Serve with fried fish.

This is the best basic spanish rice recipe I’ve ever used.
You’ll need:
a large frying pan
2 Tbls. bacon fat or butter
2 onions thinly sliced
1 cup uncooked rice. I prefer jasmine rice.
1 lg. green pepper, chopped
1 lg. tomato, chopped
1/4 tsp. chili powder
salt & pepper to taste
a pinch of cumin powder
To prepare:
Melt the fat or butter in the frying pan and cook the onion until soft.
Add the rice and gently saute until lightly browned.
Add 3 cups boiling water or stock, (carefully!)
Add the peppers, tomoatoes, and seasonings, stir well, cover and cook over low heat until the rice is tender, about 30-40 minutes.
Adjust the seasonings and served topped with some grated cheese.

Take one peeled potato per person, slice it in half, then slice the halves 4 or 5 times and toss them into a cast iron skillet.
Fry in olive oil for ten minutes,(stir occasionally), then carefully
add 3/4C of broth, (I use beef or chicken) while stirring, and add a tablespoon of Rajun Rub and some dried parsley.
Slide the skillet into the oven @ 325F for about 40mins.
or until browned and the broth is gone.
Enjoy!!!

We love corn. This recipe is a triple shot of golden goodness.

Ingreedients:

1 can creamed corn
1 can whole kernel corn
1 box Jiffy cornmeal mix
1 c milk
1 egg
Mix together and bake in a greased 8×8 glass dish, at 350 degrees for 35-40 minutes or until golden brown. Serves about 8.
If you want to go nuts, remove it after 40 minutes, then cover with about a cup of grated cheddar cheese. Return it to the oven, just until the cheese is melted.
Really good sprinkled with a good spicey seasoned salt!

For four:
Wash, peel, and cut into several pieces, 4 potatoes
Peel at least two cloves of good, fresh garlic for each potato. Leave them whole.
Put the potatoes and garlic in the boiling water at the same time. This cooks the garlic and helps flavor the potatoes at the same time.
Boil gently until a piece of potato breaks when stabbed with a fork.
Carefully drain and try not to lose the garlic!
Return to the pan over very low heat.
Mash as much or as little as you like ‘em.
Add a bunch of butter. 1/3-1/2 a stick. And about 1/3 cup of milk(or chicken broth) and stir.
Season with salt and pepper
AT this point many times I’ll add some torn up fresh basil, or some finely minced rosemary.
Instead of the fresh garlic sometimes try adding roasted garlic…oh man…Honey start peelin’ some spuds…