Author: Mike

Avocado Ranch Dressing

I love when avocados are in season here. They’re perfect on a salad, be it sliced, chopped or in the dressing itself. This avocado Ranch dressing is quite easy to make. It packs a nice subtle avocado flavor, with the wonderful creamy herb flavor of Ranch. It has a very mild spiciness to it too. You can make it spicier if you like, or leave out the hot sauce entirely. I like my dressing pretty thick, so that’s how I made it. But if you prefer yours a little thinner, just add some more milk.

Avocado Ranch Dressing

Thick Enough For A Dip

Avocado Ranch dressing isn’t just for salads either. It’s perfect as a dip, or use it as a substitute for sour cream on tacos or nachos. It’s also great as a sandwich spread. Just make it a little thicker then spread on bread. Add your favorite sandwich meat and boom, excellent!

Feel free to use different kinds of hot sauce besides the ‘usual’. Go smoky, or super hot, or lime-infused… whatever works for you!

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For a little more kick, try my jalapeno ranch dressing.

Avocado Ranch Dressing
Print Pin
5 from 1 vote

Avocado Ranch Dressing

This avocado Ranch dressing is quite easy to make. It packs a nice subtle avocado flavor, with the wonderful creamy herb flavor of Ranch.
Course Salad Dressing
Cuisine American
Keyword homemade salad dressing
Prep Time 10 minutes
Total Time 10 minutes
Servings 4 cups
Calories 531kcal

Equipment

Ingredients

Instructions

  • Scoop out the avocado and place into a blender or food processor.
  • Add remaining ingredients except salt and process until smooth.
  • Taste, add salt as needed, and pulse a few more times to mix.
  • Refrigerate for one hour before serving.

Notes

If the dressing gets too thick, stir in a bit more milk before serving.

Nutrition

Calories: 531kcal | Carbohydrates: 16g | Protein: 4g | Fat: 52g | Saturated Fat: 11g | Cholesterol: 38mg | Sodium: 753mg | Potassium: 632mg | Fiber: 7g | Sugar: 5g | Vitamin A: 410IU | Vitamin C: 18mg | Calcium: 100mg | Iron: 1mg

Nutritional values are approximate.

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Asian Grilled Vegetables

I need more grilled sides like these Asian grilled vegetables. It’s a simple way to make flavor-packed vegetables with little fuss or mess. I use a vegetable grill basket and place it on my grill alongside whatever else I’m grilling, be it burgers, dogs, or whatever. In no time I have the perfect delicious side dish.

Asian Grilled Vegetables

Choose Your Vegetables

I used bell pepper, onion and zucchini when I made Asian grilled vegetables, but really you can use any vegetables you can find as long as they all have about the same cooking time. If you’re using something that needs longer to cook (like carrots) you might want to steam them a bit first or add them to the basket and let them cook by themselves for a while before adding the remaining ingredients. It’s ok, though, if some vegetables are more done than others. You’ll get a bit of a contrast as you eat. You don’t want them all to be exactly the same. That’d be boring!

The Basket

I like to use a grill basket to cook my vegetables. Boy does it ever make it easier. First, nothing’s going to fall through the grates. I admit it, I’d lost a carrot or two through the years. Maybe an onion quarter or three, too. Not once I got a basket, though. Actually, I have a few of them, in different sizes. Sometimes I Just need more space.

Clean-up is pretty easy too. I just sponge off the worst parts and place the basket into the dishwasher. Now, it’s only going to look shiny and new for a while, so don’t get hung up on it if it gets a little ‘color’ to it. That happens. It’s not a bad thing.

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Also check out my broccoli in Hoison sauce, made on the grill too but just as easy on the stovetop.

Asian Grilled Vegetables
Print Pin
5 from 2 votes

Asian Grilled Vegetables

I need more grilled sides like these Asian grilled vegetables. It’s a simple way to make flavor-packed vegetables with little fuss or mess.
Course Side
Cuisine Asian
Keyword Asian, grilled, vegetable
Prep Time 45 minutes
Cook Time 10 minutes
Total Time 55 minutes
Servings 6 servings
Calories 76kcal

Equipment

Ingredients

Instructions

  • Fire up your grill for indirect cooking.
  • Place all ingredients into a large bowl and toss to coat. Let sit for 30 minutes, stirring often.
  • Transfer ingredients to a grill basket. If you don’t have a grill basket tear off a large sheet of foil and add the mixture to the center of the piece. Fold up and seal tightly.
  • Place onto grill and cook for 5 minutes or until the vegetables start to soften and get a little char on them. Stir and continue cooking until the vegetables are the desired doneness. I like mine to still have a bit of crunch.

Notes

Squash is also great in this dish.

Nutrition

Calories: 76kcal | Carbohydrates: 7g | Protein: 2g | Fat: 5g | Saturated Fat: 1g | Sodium: 347mg | Potassium: 343mg | Fiber: 2g | Sugar: 4g | Vitamin A: 867IU | Vitamin C: 44mg | Calcium: 23mg | Iron: 1mg

Nutritional values are approximate.

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Buttermilk Fried Chicken using the Vortex

I use my Vortex BBQ a few times a week, usually for making a quick batch of wings for lunch for myself. For dinner, though, my go-to dish is ‘fried’ chicken using the same cooking technique as I do for wings. Just batter the chicken (I used bone-in thighs) and onto a hot (and I do mean hot) charcoal grill. In an hour or less I’ve got ‘fried’ chicken without the oil and mess. Crunchy, juicy, and tender, this Buttermilk Fried Chicken using the Vortex is amazingly good!

Buttermilk Fried Chicken using the Vortex

A Little Sweet, A Little Heat

This version of buttermilk fried chicken actually began life as a way of making chicken for another of my favorites, chicken and waffles. Hence the hint of maple syrup. But you don’t need waffles. If you do serve them over waffles, drizzle with a bit more maple syrup just before serving. Either way, you’ll really enjoy some Buttermilk Fried Chicken using the Vortex.

Also try my honey fried chicken using the Vortex.

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Inspired by a recipe from Girl Carnivore.

Buttermilk Fried Chicken using the Vortex
Print Pin
5 from 1 vote

Buttermilk Fried Chicken using the Vortex

This version of buttermilk fried chicken actually began life as a way of making chicken for another of my favorites, chicken and waffles. Hence the hint of maple syrup. But you don’t need waffles. If you do serve them over waffles, drizzle with a bit more maple syrup just before serving.
Course Main
Cuisine American
Keyword fried chicken, Vortex
Prep Time 8 hours 15 minutes
Cook Time 1 hour
Total Time 9 hours 15 minutes
Servings 2 servings
Calories 1139kcal
Author Inspired by a recipe from Girl Carnivore

Equipment

Ingredients

For the chicken marinade

  • 4 chicken thighs boneless skinless ,or your favorite cuts
  • Buttermilk enough to cover the thighs
  • ¼ cup maple syrup

For the flour dredge

For the egg dredge

Instructions

  • Place the chicken in a resealable container or bag and add enough buttermilk to cover. Pour in the maple syrup, seal, and shake to combine.
  • Refrigerate overnight.
  • Fire up your charcoal grill with the Vortex insert. Once the coals are lit, prepare the chicken.
  • Prepare two dredging stations. Combine the flour dredge ingredients in a pie plate. In another, whisk together the eggs, buttermilk and syrup. Season both with salt and pepper.
  • Working in batches, remove the chicken from the buttermilk marinade and shake off any excess.
  • Coat the chicken in the flour mixture and shake off any excess.
  • Next, roll the chicken in the egg mixture. Shake off any excess.
  • Finally, return the chicken to the flour mixture and coat again. Remove any excess and transfer to your grill, arranging the pieces around the edges.
  • Place the cover on the grill and cook 45 minutes to an hour, checking for doneness in multiple spots. I rotate the lid every 15 minutes to ensure even cooking.

Notes

You’ll swear this chicken was deep-fried!

Nutrition

Calories: 1139kcal | Carbohydrates: 127g | Protein: 56g | Fat: 43g | Saturated Fat: 12g | Trans Fat: 1g | Cholesterol: 386mg | Sodium: 251mg | Potassium: 786mg | Fiber: 4g | Sugar: 27g | Vitamin A: 842IU | Vitamin C: 1mg | Calcium: 119mg | Iron: 8mg

Nutritional values are approximate.

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Hash Browns on the Cuisinart Griddler

Oh how I do love hash browns. Especially the hash browns that are cooked until crispy on an old flat-top griddle. Nice and golden brown. I don’t have a big diner griddle (yet), but I do have the Cuisinart Griddler, which makes fantastic hash browns. There’s nothing fru-fru about them, just great taste and texture.

I cannot stress enough how much I gotta have my hash browns crunchy. I cannot stand soggy potatoes. Well, I could eat them I guess. Under duress. But I love that crunch.

Hash Browns on the Cuisinart Griddler

Toppings Optional

Don’t laugh, but I like to serve my hash browns with butter. Yep, butter. I know that’s not normal. Most folks like ketchup or hot sauce. I always butter potatoes, no matter if they’re roasted, tater tots, or hash browns. I do draw the line at putting butter onto French fries, though. These hash browns on the Cuisinart Griddler come out super crispy, which makes them scream for butter in my mind!

I cook my potatoes using the griddle cooking grates. The flat ones. No grooves. I want every single inch of the potatoes to be touching heat. I want that crunch and golden brown to be consistent. Everywhere. I don’t want the sadness that comes with taking a crunchy potato bite only to be followed by a soggy one.

Frozen For The Win

Can you save time and use frozen shredded potatoes instead? Yep. And you can leave out the onion, too (you’ll probably want to for frozen potatoes). You’ll have to adjust the cooking time. But they’ll still come out fantastic!

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I use my Griddler a lot. And that means it gets yucky. I use a panini griddle scrubber to help get ‘that’ stuff off my cooking plates. I remove the plates from the cooker first. I put them into the sink and squirt them with a bit of Dawn dish detergent, then give them a good scrub with this brush.

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French toast waffles are another great breakfast item that you can make using your Griddler.

Also try my slow cooker hash brown potatoes.

Hash Browns on the Cuisinart Griddler
Print Pin
5 from 1 vote

Hash Browns on the Cuisinart Griddler

Don’t laugh, but I like to serve my hash browns with butter. Yep, butter. I know that’s not normal. 
Course Side
Cuisine American
Keyword Griddler, hashbrowns
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 4 servings
Calories 113kcal
Author Mike

Equipment

Ingredients

Instructions

  • Place the potatoes and onion in a bowl full of cold water.
  • Soak for 5 minutes, drain, and fill again.
  • Soak again for 5 minutes and drain.
  • Continue rinsing and draining until the water no longer turns milky from the potato starch.
  • Install the flat cooking plates on your Griddler and open the Griddler flat so you can cook on both plates at once.
  • Set your Griddler Selector to ‘Griddle’ and the Griddle temperature to 425 F.
  • Note that the top plate seems to not get as hot.
  • Drain potatoes well then toss with the oil, salt and pepper.
  • Divide the potatoes between the Griddler plates and spread out evenly.
  • Do not mess with the potatoes, let them cook for about 20 minutes or until you notice they are starting to turn golden brown on the bottom.
  • Carefully flip the potatoes and cook another 20 minutes or until they are nice and golden brown and are as crispy as you like them.
  • Serve hot with more salt and pepper, ketchup, or whatever you desire.

Notes

Note that the top plate seems to not get as hot so the potatoes there may take longer to cook.

Nutrition

Calories: 113kcal | Carbohydrates: 26g | Protein: 3g | Fat: 1g | Saturated Fat: 1g | Sodium: 322mg | Potassium: 545mg | Fiber: 2g | Sugar: 5g | Vitamin A: 7IU | Vitamin C: 10mg | Calcium: 32mg | Iron: 1mg

Nutritional values are approximate.

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Slow Cooker Jalapeno Pot Roast

It’s not uncommon for me to dream of a meal the night after I’ve had it. What isn’t common is when I dream about a meal BEFORE I’ve even had it. I knew going in that this slow cooker jalapeno pot roast was going to be great. Of course, after a day in the slow cooker the meat was tender and easy to shred. And it has just the right amount of spicy kick to it. It’s definitely not a bland pot roast by any stretch of the imagination.

Slow Cooker Jalapeno Pot Roast

Pot Roast Perfection

I set out making slow cooker jalapeno pot roast for po boy sandwiches and that’s it. As soon as I came across the recipe I knew that that’s what I was going to do. And the sandwiches came out absolutely perfect. I could’ve served the pot roast over mashed potatoes or made an open-faced sandwich or even better, used it in tacos, but I wanted a sandwich with some cool toppings like tomato and onion and lettuce to contrast the spicy beef. Perfect!

If you can’t find fire-roasted jalapenos just use the canned ones. Or substitute fresh jalapenos, roasted on a grill then chopped.

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Also try my slow pot roasts: BBQ pot roast, Cajun pot roast and Mississippi pot roast.

Slow Cooker Jalapeno Pot Roast
Print Pin
4 from 1 vote

Slow Cooker Jalapeno Pot Roast

I knew going in that this slow cooker jalapeno pot roast was going to be great. Of course, after a day in the slow cooker the meat was tender and easy to shred. And it has just the right amount of spicy kick to it.
Course Main
Cuisine American
Keyword crockpot, pot roast, slow cooker
Prep Time 5 minutes
Cook Time 10 hours
Total Time 10 hours 5 minutes
Servings 8 servings
Calories 316kcal
Author Based on a recipe from Crocking Girls

Equipment

Ingredients

Instructions

  • Place meat into the slow cooker.
  • Combine remaining ingredients in a large bowl and pour over the meat.
  • Cover and cook on low 8-10 hours.
  • Carefully remove the meat and chop or shred as desired, then return to the slow cooker to absorb the juices.

Notes

Fantastic heaped high on a French bread roll as a po boy sandwich.

Nutrition

Calories: 316kcal | Carbohydrates: 2g | Protein: 33g | Fat: 20g | Saturated Fat: 9g | Trans Fat: 1g | Cholesterol: 117mg | Sodium: 432mg | Potassium: 600mg | Fiber: 1g | Sugar: 1g | Vitamin A: 25IU | Vitamin C: 2mg | Calcium: 36mg | Iron: 4mg

Nutritional values are approximate.

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Chicken Sauce Piquante

Watching Emeril Lagasse is what got me interested in cooking. Years ago he had a show, Emeril Live. It was part entertainment and part cooking. Chef’s cooking fascinated me and inspired me to stop eating out of bags or containers. This chicken sauce piquante is one reason why I’ve never looked back fondly at the days when I scarfed down fast food on a regular basis. Nothing I ever had then could even come close to the flavors in this dish.

You can find re-runs of Emeril Live online. I highly recommend them. Yeah, some of it is show and TV but a whole lot of it is about cooking, and ingredients, and flavors. I learned a lot from watching it!

Chicken Sauce Piquante

An Investment In Great Flavor

Sure, there are a number of ingredients in this recipe, and it takes a bit of time, but the end result is layer after layer of incredibly rich flavor. Tomatoes, bell peppers, celery and even a bit of heat make for a sauce that was so heavenly I almost forgot about the delicious chicken.

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High Time For Thighs

The original recipe for chicken sauce piquante called for a whole chicken, cut into pieces. I prefer thighs so I ended up using boneless skinless chicken thighs instead. In a dish like this one I wanted the extra richness of the dark meat in thighs. And, well, it was easier to use thighs!

This dish freezes well, making it perfect for those cold wintery days. I keep it in air-tight containers in the freezer for up to 3 months. If I am going to store something in the freezer longer than that I’ll vacuum seal it so it stays super fresh. I thaw it the day before in the fridge and then warm it in the oven (usually over cooked rice) or on the stovetop (also with cooked rice).

Also try my Creole bean soup.

Chicken Sauce Piquante
Print Pin
5 from 1 vote

Chicken Sauce Piquante

This chicken sauce piquante is one reason why I’ve never looked back fondly at the days when I scarfed down fast food on a regular basis. 
Course Main
Cuisine American
Keyword chicken, Creole
Prep Time 15 minutes
Cook Time 3 hours 30 minutes
Total Time 3 hours 45 minutes
Servings 6 servings
Calories 627kcal
Author Inspired by Emeril Lagasse

Equipment

Ingredients

Instructions

  • Place the chicken into a large bowl.
  • Combine the Creole seasoning and flour and sprinkle over the chicken. Toss to coat well.
  • Heat the oil in a large skillet over medium-high heat.
  • Working in batches, remove the chicken from the flour mixture, shaking off the excess and transfer to the skillet. Brown on both sides and transfer to a slow cooker.
  • Add the onion, bell pepper, celery and jalapeno to the skillet and saute for 2 minutes, scraping up any bits on the bottom of the skillet.
  • Add the garlic, dried pepper flake, thyme, cayenne and bay leaves and cook another minute.
  • Add the tomatoes without any of the juice. Break up the tomatoes with a spatula.
  • Add the tomato paste, Worcestershire sauce, sugar and salt along with 1/2 cup of the juice reserved from the tomatoes.
  • Bring to a simmer and cook another minute.
  • Add the sauce to the slow cooker (be careful to not splatter any on yourself since it is hot).
  • Cover and cook on low 3 hours or until the chicken is tender but not yet falling apart.
  • Remove bay leaves before serving over hot rice, garnished with parsley.

Notes

This dish is best made with dark meat chicken.

Nutrition

Calories: 627kcal | Carbohydrates: 16g | Protein: 39g | Fat: 45g | Saturated Fat: 16g | Trans Fat: 1g | Cholesterol: 221mg | Sodium: 692mg | Potassium: 746mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1136IU | Vitamin C: 26mg | Calcium: 47mg | Iron: 3mg

Nutritional values are approximate.

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Smoked Sausage Sandwiches with Beer-Braised Onions

Properly braised onions take a little bit of time to make, but oh how they are so worth the effort. They turn smoked sausage sandwiches with beer-braised onions into a fantastic sandwich. The onions are soft, tender, moist and even a bit sweet. You’ll want some crunchy dill pickles to kind of temper the sweetness a bit. Or you could add a pinch or two of red pepper flake or a few shakes of hot sauce to the onions if you want a bit of kick. Or just add more (yummy) Creole mustard!

Smoked Sausage Sandwiches with Beer-Braised Onions

Great Anywhere You Use Onions

These beer-braised onions aren’t just for smoked sausage sandwiches. They’re great on regular ole hot dogs too. Or meatball sandwiches. Heck, I’d even pile them up on a Philly cheese steak. They also make for a great replacement for sauerkraut on a Reuben sandwich. Trust me, they’re that good. Oh, and of course you can pile them high on hamburgers too.

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I almost always use Blue Plate mayonnaise in the dishes I make. I think it is the best around. If you can’t find it locally you can pick it up online for a fair price.

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If you prefer to smoke your sausages and make your own sandwiches, also try my classic smoked sausage sandwiches.

Smoked Sausage Sandwiches with Beer-Braised Onions
Print Pin
5 from 1 vote

Smoked Sausage Sandwiches with Beer-Braised Onions

Properly braised onions take a little bit of time to make, but oh how they are so worth the effort. They turn smoked sausage sandwiches with beer-braised onions into a fantastic sandwich.
Course Main
Cuisine American
Keyword sandwich, sausage, smoked
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 4 servings
Calories 882kcal
Author Based on a recipe from Emeril Lagasse

Equipment

Ingredients

Instructions

  • Fire up your grill for direct cooking.
  • Meanwhile, melt the butter in a large skillet over medium heat.
  • Add the onions and toss to coat in the butter. Season well with salt and pepper.
  • Saute the onions for 10 minutes or until they start to brown and have softened.
  • Add the beer and continue to saute for another 20-25 minutes or until the beer is mostly gone, stirring often. Remove from heat.
  • Grill the sausage until done. Cut it into thirds, then cut each third horizontally, leaving you with 12 slices of sausage.
  • Toast the buns on the grill if desired.
  • Slather one side of each bun with mayonnaise. Slather the other with mustard.
  • Add the sausage slices to the bun bottoms.
  • Top with the cheese and the onion mixture. Add pickles and serve.

Notes

You can also use hot dogs.

Nutrition

Calories: 882kcal | Carbohydrates: 57g | Protein: 35g | Fat: 55g | Saturated Fat: 25g | Trans Fat: 1g | Cholesterol: 149mg | Sodium: 1545mg | Potassium: 836mg | Fiber: 6g | Sugar: 17g | Vitamin A: 748IU | Vitamin C: 24mg | Calcium: 563mg | Iron: 4mg

Nutritional values are approximate.

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Garlic Lobster Tails on the Char-Broil Big Easy

This was my first time cooking lobster tails. Prior to this great moment in history I had no experience cutting the shells, cleaning them or even buying them. I wanted everything to be as easy to do as possible, so I opted to cook garlic lobster tails on the Char-Broil Big Easy. I could not have been happier with the results. Tender, buttery, garlicky lobster tails cooked absolutely spot-on perfect. And with just a slight kick of Cajun seasoning.

Note: This recipe was developed using the Char-Broil Big Easy Oil-Less Fryer. If you are cooking using the Char-Broil Smoker-Roaster Grill you should cook with the lid open and the temperature set to High. You might also need to adjust the cooking time.

Garlic Lobster Tails on the Char-Broil Big Easy

Seasoned Simply

You could add whatever seasonings you want to these garlic lobster tails on the Char-Broil Big Easy. I figured since this was my first experience with cooking lobster tails I would go simple. I didn’t want to bury the great lobster flavor with some over-the-top seasoning.

Cook Time

Cook time was about 20 minutes for the two tails I used. Make sure you select tails that are as close to the same size as possible so they cook in the same amount of time. If you use a bunk bed basket to cook on multiple levels at once, keep in mind that some levels may cook at a different rate than others. Always check the temperatures (you’re aiming for 140-145 F) in all tails before removing them to serve. You definitely do not want to overcook them or they will become tough and you will be sad.

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It’s always a good idea to keep a few spare grease trays on hand for your Char-Broil Big Easy.

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Crab legs are also fantastic on the Big Easy.

Love your Big Easy as much I love mine? Check out my Big Easy Add-Ons page and all 3 of my huge free Big Easy eCookbooks!

Garlic Lobster Tails on the Char-Broil Big Easy
Print Pin
5 from 1 vote

Garlic Lobster Tails on the Char-Broil Big Easy

Tender, buttery, garlicky lobster tails cooked absolutely spot-on perfect. .
Course Main
Cuisine American
Keyword Big Easy, Char-Broil, lobster
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 4 servings
Calories 173kcal
Author Inspired by a recipe from Star Jones

Equipment

Ingredients

  • 4 4 ounce lobster tails (thawed, if frozen)
  • 4 teaspoons garlic minced
  • 6 tablespoons unsalted butter cut into cubes
  • 1 lemon juiced
  • 1 lemon quartered
  • ½ teaspoon Cajun seasoning
  • ½ teaspoon seafood seasoning

Instructions

  • Fire up your Big Easy.
  • Using kitchen shears, cut the lobster tails down the back to the tail. Do not cut the tail, you want the end of the lobster to stay intact.
  • Gently pry the shells open just enough to get your fingers inside to separate the meat from the shell and remove any vein that may be present. Rinse with cold water and pat try.
  • Divide garlic and butter between the tails.
  • Drizzle with the lemon juice and sprinkle with the seasonings.
  • Transfer tails to the Big Easy basket and Bunk Bed basket. Add lemon wedges.
  • Lower into the Big Easy and cook for 15-20 minutes or until the lobsters reach 145 F. and the meat is opaque Do not overcook.
  • Serve with the lemon wedges.

Notes

Too cook 4 lobster tails at once you’ll need a Char-Broil Big Easy Bunk Bed Basket
.

Nutrition

Calories: 173kcal | Carbohydrates: 6g | Protein: 1g | Fat: 17g | Saturated Fat: 11g | Trans Fat: 1g | Cholesterol: 46mg | Sodium: 8mg | Potassium: 101mg | Fiber: 2g | Sugar: 1g | Vitamin A: 667IU | Vitamin C: 30mg | Calcium: 28mg | Iron: 1mg

Nutritional values are approximate.

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Long John Silver’s Hush Puppies (Copycat Recipe)

Making the copycat recipe of Long John Silver’s hush puppies was the crowning moment in my efforts to duplicate my childhood memories of eating at the fast food restaurant. I made the fish. I made the fries. And I made the chicken planks. And now, I’ve made the hush puppies. They have the perfect texture and the perfect corn flavor. What fantastic hush puppies they are! Get out the ketchup because it’s time for some hush puppy dunkin’! I grinned from ear-to-ear while I devoured these, each bite reminding me of days gone by, years ago!

Long John Silver's Hush Puppies (Copycat Recipe)

Why Are They Called ‘Hush Puppies’?

People often tell that the origin of the name ‘hush puppies’ can be traced back to hunters and fishermen who would toss the fried cornmeal to their dogs to stop them from barking. I recommend the article The Real History of Hushpuppies by Robert Moss over on Serious Eats.

Ketchup… Or?

As a kid, ketchup was my dunking sauce of choice when it came to hush puppies. I like to mix it up a bit more now and then. And I have to say, one of my favorites now is BBQ sauce. Yep. Spicy. Or smoky. Or both. Maybe a little sweet. There are lots of great BBQ sauce flavors out there, and they’re all great for dunkin’ hush puppies! Try it!

For Two… Or A Crowd

If I’m cooking for a crowd, I’ll break out my big deep fryer. But, if it’s just the two of us, I’ll fire up my Fry Daddy fryer. It’s the perfect size for both of us. It fries everything perfectly. And as an added bonus, it doesn’t use a lot of oil, which saves me money.

I get out my big deep fryer when it’s time to fry a large batch of food. It comes to temperature quickly and it maintains that temperature perfectly. It has a built-in oil filter and storage unit so I can re-use the oil several times.

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This copycat of Long John Silver’s hush puppies is flat-out fantastic. For something a little different you’ll also love my okra hush puppies!

Copycat Long John Silver's Hush Puppies
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5 from 1 vote

Long John Silver’s Hush Puppies (Copycat Recipe)

 I made the fish. I made the fries. And I made the chicken planks. And now, I’ve made the hush puppies. They have the perfect texture and the perfect corn flavor. 
Course Side
Cuisine American
Keyword copycat, deep-fried, hush puppies
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 6 servings
Calories 88kcal

Equipment

Ingredients

Instructions

  • In a small bowl whisk together the milk and egg.
  • In a large bowl combine the remaining ingredients except for the oil.
  • Whisk in the milk and egg mixture. You want the batter to be somewhat thick. If too thin add more cornmeal.
  • Heat a few inches of oil to 375 F in a deep fryer or Dutch oven.
  • Working on batches, drop batter into the hot oil. I used a 1/2 tablespoon measuring spoon. If you want smaller hush puppies use a teaspoon measuring spoon.
  • Fry until golden brown, flipping after the bottom is brown.
  • Remove to a paper towel-lined plate or cooling rack.

Notes

Serve with your favorite dipping sauce (ketchup!).

Nutrition

Calories: 88kcal | Carbohydrates: 15g | Protein: 3g | Fat: 2g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 28mg | Sodium: 474mg | Potassium: 75mg | Fiber: 1g | Sugar: 1g | Vitamin A: 56IU | Vitamin C: 1mg | Calcium: 58mg | Iron: 1mg

Nutritional values are approximate.

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Easy Creole Meatloaf

There’s one rule I have about meatloaf: the veggies have to be chunky with a little crunch to them. I want some crunch to offset what is essentially a large brick-of-meat. Nothing wrong with a brick of meat, but put some nice chunky vegetables in it. I don’t mean like fist-sized here. Just right-sized so I notice them. This easy Creole meatloaf hit the spot and it definitely did not break my meatloaf rule. Chunky vegetables everywhere, in every bite. Great flavor. Moist. And just a hint of spiciness. Great texture and flavor, this is my kind of meatloaf!

Easy Creole Meatloaf

Its Chunky. As In Good-N-Chunky.

Now, I will say that leftover super chunky easy Creole meatloaf does make for a pretty messy sandwich. But then, who really sits around dreaming of a nice, neat leftover meatloaf sandwich? Not me. It is not something to be ashamed of if you have to go open-faced with your meatloaf sandwich. Or not open-faced. Go big and make a true meatloaf sandwich and you’ll be the envy of all of your friends!

If you’re destined to use your leftover meatloaf (assuming there is any) for sandwiches I have a few words of advice. First, choose some seriously hearty bread. No thin I-can-read-a-newspaper-through-this white bread. Go with thick-sliced French bread or Texas toast. Second, load it up with some ketchup…. and… yes…. mayonnaise. Ok, you can skip that if you want, but I really like my meatloaf sandwiches with mayonnaise. Good mayonnaise. And last, paper towels. Not napkins. Paper towels. Well, you’re set now go to eatin’!

I almost always use Blue Plate mayonnaise in the dishes I make. I think it is the best around. If you can’t find it locally you can pick it up online for a fair price.

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Grab a meatloaf pan, some ingredients, and get to meatloafing!

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Also try my Cajun meatloaf and my copycat of the meatloaf from Cracker Barrel.

Easy Creole Meatloaf
Print Pin
5 from 1 vote

Easy Creole Meatloaf

This easy Creole meatloaf hit the spot and it definitely did not break my meatloaf rule. Great flavor. Moist. And just a hint of spiciness.
Course Main
Cuisine American
Keyword meatloaf
Prep Time 15 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 45 minutes
Servings 8 servings
Calories 353kcal
Author Mike

Equipment

Ingredients

Instructions

  • Preheat oven to 350 F.
  • Spray a 9″ x 13″ baking dish with non-stick spray.
  • Place the bread in a large bowl and add the milk. Let soak for a few minutes.
  • Add the remaining ingredients to the bread except for half of the ketchup and combine well.
  • Form into a loaf in the baking dish.
  • Spread the remaining ketchup over the top of the meatloaf.
  • Bake, covered, for 45 minutes.
  • Remove cover and bake for an additional 30 minutes.
  • Let stand 5 -10 minutes before slicing.

Notes

Also great sliced and served on toasted Texas toast for sandwiches!

Nutrition

Calories: 353kcal | Carbohydrates: 9g | Protein: 22g | Fat: 24g | Saturated Fat: 9g | Trans Fat: 1g | Cholesterol: 122mg | Sodium: 202mg | Potassium: 446mg | Fiber: 1g | Sugar: 3g | Vitamin A: 364IU | Vitamin C: 10mg | Calcium: 72mg | Iron: 3mg

Nutritional values are approximate.

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