Best Supermarket BBQ Sauces

March 16, 2015 by oldschoozchef | No Comments | Filed in [homemade bbq sauce recipe], comeback sauce recipe, Condiments, southern cooking
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 Top Rated Top Rated Supermarket Bbq Sauces

The Winner

best bbq sauce, top barbeque sauces, supermarket bbq sauces

  1. Stubbs-Tangy and spicy bbq sauce with a touch of smoke and a little hot kick.
  2. Archer Farms Texas-Style-Smoky and spicy with a kick that lingers and a tang of cider vinegar.
  3. Emeril’s Original Bam!BQ-Sweet and slightly smoky with hints of cumin and celery seed.
  4. Great Value Original-Thick and smoky bbq sauce and a tangy mustardy kick.
  5. KC Masterpiece Original-Thicker and sweeter than most other brands.
  6. Bull’s Eye Original-Gelatin like with an ashy-char flavor.
  7. Sweet Baby Ray’s Original-This bbq sauce reminds me of gelatin like and sweetness that gets sweeter the longer you cook with it.
  8. Bone Suckin’ Sauce Thicker Style-Sweeter than most with a tomato-y,fruity,honey flavor with crunch like bits.
  9. Kraft Original-Quite thick and gelatin like texture, ashy flavor and corn syrupy.
  10. Jack Daniel’s Original No.7 Recipe- A waste of a brand name if you ask me. Texture is gelatin like and an ashy smoke flavor that overwhelms and intensifies the longer it cooks.



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My Favorite Easy Homemade Barbecue Sauce Recipe

  • 3/4 cup white vinegar
  • 1 six ounce can of tomato paste
  • 1/4 cup dark molasses
  • 1/4 cup light molasses
  • 1/4 cup of water
  • 2 tablespoons of orange marmalade
  • 1 & 1/2 tablespoons of salt
  • 1 teaspoon of crushed garlic (3-3 cloves)
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon ginger
  • 1/2 teaspoon ground mustard
  • 1/4 teaspoon allspice
  • 1/4 teaspoon celery seed
  • 1/4 teaspoon dried thyme leaves
  • 1/8 teaspoon cayenne pepper
  • 1 small bay leaf
  • 1 tablespoon Liquid Smoke
  1. Combine all ingredients except Liquid Smoke in a blender first to fuse ingredients, then put into a medium saucepan.
  2. Bring to boil over medium heat, stirring along the way. Reduce heat and simmer for around 20 minutes, stirring along the way with a whisk or wooden spoon.
  3. Remove from heat and then stir in the Liquid Smoke.
  4. Put on ribs or chicken or the meat if you desire or use as you would like a dipping sauce, and start the lip-smacking and finger lickin’.
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Rib Rub Recipes

KC Rib Rub

Prep Time: 10 minutes
Total Time: 10 minutes
Yield: Makes a little more than 1 cup
Ingredients:

1/2 cup brown sugar
1/4 cup paprika
1 tablespoon black pepper
1 tablespoon salt
1 tablespoon chili powder
1 tablespoon garlic powder
1 tablespoon onion powder
1 teaspoon cayenne

Memphis rib rub
1/4 cup paprika
2 tablespoons salt
2 tablespoons onion powder
2 tablespoons fresh ground black pepper
1 tablespoon cayenne

Carolina rib rub
2 tablespoons salt
2 tablespoons sugar
2 tablespoons brown sugar
2 tablespoons ground cumin
2 tablespoons chili powder
2 tablespoons freshly ground black pepper
1 tablespoon cayenne pepper
1/4 cup paprika
Basic pork Rub
1/3 cup paprika
1/4 cup sugar
3 tablespoons black pepper
2 tablespoons salt
2 teaspoons dry mustard
2 teaspoons cayenne
1 teaspoon white pepper


Recipe for Mississippi Comeback Sauce

Bbq Sauce Recipes

Best Bbq Sauce, Top Barbeque Sauces, Supermarket Bbq Sauces

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Delicious Homemade Macaroni and Cheese Recipe

March 14, 2015 by oldschoozchef | No Comments | Filed in [homemade bbq sauce recipe], comeback sauce recipe, Louisiana Recipes, Recipes, Sauces, southern cooking, Southern Recipes

Macaroni And Cheese Recipe

macaroni and cheese recipe

The Perfect Homemade Macaroni and Cheese Recipe

Macaroni and Cheese The Way It Should Be

By Kevin McClain

In creating The Perfect Homemade Macaroni and Cheese Recipe, I was motivated because many families find that they cannot turn down one of our beloved side dishes, macaroni and cheese. It has been a staple to many an entree in American cuisine. It has no regional boundaries although some regional chefs tend to want to
add something which in their mind, adds pizazz to the traditional dish. Both adults and kids alike love macaroni and cheese, but disappointingly, they think that the five minute boxed version, with its powdered cheese, is what it’s all about. I am about to begin a journey of ridding America of the corruption of one of our beloved side dishes, macaroni and cheese and rejuvenate it back to its pure and simple preparation, as it was meant to be. After reading this article you will discover how to prepare the perfect macaroni and cheese. This I promise you.

Cooking Enthusiast

There are many recipes out there for macaroni and cheese but there are only 2 distinct styles of preparation that are used widely. one of the more common recipes is one where the macaroni is smothered with a bechamel style sauce flavored with cheese and then my Grandmother’s favorite, the custard style version. This version consists of a mixture of eggs and milk that is poured over macaroni noodles and cheese and baked to set into a custard. Some cooks like to top the macaroni and cheese with some type of crispiness such as bread crumbs or crushed saltine crackers, but in the South we prefer the smooth or custard-like version without any toppings except cheese bubbling over the finished dish. I have prepared enough macaroni and cheese in my lifetime to fill enough 55 gallon drums from Mississippi to the Florida Keys. So, I am picky about whose macaroni and cheese I eat because most of the time it is a tired and uninspiring slosh of a dish that people throw together just because of its popularity. I say to you America, stop that right now!!! Once you get this recipe, you will realize how simple it is to make a perfect macaroni and cheese whether it be stove top or baked.

There is a book by John Thorne called “Simple Cooking” that devotes a whole chapter to our favorite dish. He wrote, and I quote, “As it happens, I’m very fond of macaroni and cheese, and keep a special spot in my heart for cooks who genuinely love it: they are not that many.” I was inspired after reading those four pages and decided to share this knowledge with all who cared enough to want to prepare the best macaroni and cheese possible.

Start Of A Great Recipe

Mr. Thorne’s recipe starts by cooking the macaroni just a bit under al-dente.(Remember, you will be baking this off in the oven so the macaroni will continue cooking.) The hot and drained macaroni is then tossed in a heatproof bowl with butter. Oh, and by the way, always remember, the better quality the ingredients, the better tasting the dish. some evaporated milk, hot red pepper sauce, dry mustard, eggs and a lot of cheese is stirred into the macaroni noodles. the macaroni and cheese is then baked for 20 minutes with additional milk and cheese put in every 5 minutes as you stir the mixture. the purpose for this is to let the eggs set, which creates an amazing smooth sauce. Isn’t that what you want? as the dish is cooking and you are stirring it, the inner tubes of the macaroni are being filled with that smooth sauce, giving you a burst of this sauce in each and every bite. How delightful I was when I followed Mr. Thorne’s recipe. Someone had gotten the dish right. This dish was the real thing and I was one of the owners of this recipe. I quickly studied it so that I could memorize and burn it into my brain cells.

I decided to confirm my discovery by making 2 dishes of macaroni and cheese that many people make. The bechamel style and the custard style. First, the bechamel style dish was a bit grainy, heavy and tasted like “macaroni with a cheese sauce”, not the light and silky dish Mr. Thorne had introduced me to.
Being that the custard based macaroni and cheese recipe was a simpler version of Mr. Thorne’s recipe, I thought by omitting the stirring, I could skip a step and have a dish just as good. I was wrong. compared to Mr. Thorne’s authentic smooth and creamy recipe, the custard style dish turned out to be a dry cheese custard surrounded by macaroni.

Testing The Recipes

After ruling out the competitive recipes I now had to experiment some more to answer some questions such as was evaporated milk really as good as whole milk or half and half? Was cheddar cheese the only cheese that made this dish exceptional. Although the recipe was as close to perfect as I had ever known I wanted to see if a few refinements could elevate it to untouchable status. I realized that after 20 minutes the dish may have been hot but it wasn’t piping hot like I wanted my macaroni and cheese to be. By the time my guests had finished a serving, the cheese sauce had cooled a little and began to set. Mr. Thorne’s advice to sprinkle the macaroni and cheese with crumbled crackers was one possibility as it offered insulation, Yes folks, insulation. But I wanted something more. I did enjoy the rich cheese flavor Mr. Thorne’s recipe achieves with a whole pound of cheddar cheese, but I was stuffed after a few bites. I needed to know if the dish was just as flavorful with a little less cheese.
I tested the recipe with a variety of milks such as low-fat, half and half and whole. The evaporated milk won hands down. all the other milks used to make macaroni and cheese seemed to curdle a bit and gave the dish a grainy and chalky texture. The dish made with evaporated milk was consistently smooth because the evaporation and sterilization process stabilizes the evaporated milk. Turning to cheeses I used New York, Wisconsin and Vermont cheddars. I’m an American, damn it. Being that this recipe calls for a large amount of cheddar cheese, I decided to tone it down with a less sharp cheese, say the Wisconsin variety. I did try some other cheeses to see what those restuarants were trying to do with macaroni and cheese. I tried Gruyere which was so strong I couldn’t finish it. The mildness of Monterey Jack showed me to be a great alternative to so much sharp cheddar(although the sharp cheddar gives the dish an old school taste) and to my surprise, those processed cheeses like Velveeta and American made for a creamier dish with more dimension. I came to this fact: To get flavor, use cheddar. To get texture, use American. It’s a marriage made in food heaven an like eagles, they must mate for life to ensure the integrity of the dish.

The Perfect Warmth

In order for me to solve the dish’s lukewarm serving temperature I decided to not pour the hot macaroni and cheese dish into a cold pan. I instead preheated the pan in the oven so that by the time I was ready to drain the noodles and add them to the pan with butter, the pan was hot enough to need a pot holder. I also warmed the milk some before mixing it with the pasta so I could get a head start on the baking process. Please don’t try to make the dish hotter by leaving it in the oven for over 20 minutes as you will risk curdling the eggs and the dish will be grainy. Remember, your goal here is silky smooth macaroni and cheese, right? Mr. Thorne had suggested using crumbled crackers over the macaroni and cheese dish to foil the rich, unctuous sauce. I decided to toast some buttered stale French bread crumbs and put them on
top for those who like the contrasting textures on the macaroni and cheese.

I also decided to try the recipe stove-top and discovered it to be just as good if you use a heavy-bottomed pot and cooked over medium heat. For those of you who have to add toasted buttered bread crumbs, you can still do this and make the dish just about a fast as you can
the boxed, processed version,except that you’re making the real thing. You are now officially a food purist in my eyes and I love you for it.

So now for a couple of dollars more, you have the difference between that institutionalized, over processed, fake macaroni and cheese dish and the real, silky smooth dish that it was meant to be. So now, “without further to do” as Al Pacino said in one of my favorite movies, “Carlito’s Way” I give you the recipe, given to me by Pam Anderson in her book “The Perfect Recipe” Getting It Right Every Time. I do love this book and recommend you adding it to your cooking library.
Recipe for Mississippi Comeback Sauce

Macaroni And Cheese Recipe

How To Prepare Simple Southern Fried Chicken Recipe

March 14, 2015 by oldschoozchef | No Comments | Filed in comeback sauce recipe

Simply Southern Fried Chicken Recipe

Southern Style Meal @ Lolo's

 

 

Mississippi Comeback Sauce

A Simple Homemade Fried Chicken Recipe

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At Mississippi Comeback Sauce sometimes we go around the country visiting family, friends and restaurants, it has occurred to me that many of us cant fry a proper bird let alone, serve it with the right side dishes. We depend on places like KFC, Popeye’s, which is actually the best choice for fast food chicken and fix in’s, and Church’s…. to fill our need for the fried chicken fix we get every once in awhile.

While I won’t deny that there are some great places to eat Southern Fried Chicken, especially here in the South, and in Mississippi and Louisiana.

What comes to mind here for me when eating chicken out in a restaurant, I like places like, The Old Country Store in Lorman, Mississippi or Willie Mae’s Scotch House in New Orleans, Louisiana. You can even go to Gus’s Fried Chicken in Mason, Tennessee or Lolo’s Chicken & Waffles in Phoenix, Arizona. These places offer a home like atmosphere to their environment that let you know they put their money in the quality and care of the food and not so much the ambiance that most restaurants use for deceptive purposes. When I want down home cooking, I want to feel I am down home.

Always a line but worth the wait!

Always a line but worth the wait!

 

Eating out has become somewhat of a ball and chain for me because so many times I know that I could do it much better at home and the service can’t be beat. All I need are some friends to enjoy the event with and my needs have been met. With food as the centerpiece we laugh, we tell jokes and lies, we even solve some of the world’s problems (at least in our minds) and feel good about it. These round table events have all but passed in the New South, except at restaurants. I want us to reinvigorate out style and culture of community that was not able to be displayed in earlier times. Food is the peacemaker.

The Perfect Recipe

What I am about to tell you is no secret to a true old school Southern cook. The art of frying chicken is relatively simple to the cook who loves to fry that perfect fried chicken. A bit of a crunch on the outside with some flavor that gets on your lips as you bite into the fried chicken, and a tender, moistness and juiciness that stays in your mind long after you’ve eaten your meal and left to go do what you have to do.

There are tools necessary if you want to fry the perfect chicken. You can get a big head and say stuff like,”my chicken is just fine without this or that” but it will not be perfect fried chicken if you do not have these tools. There might even be a surprise or two in what I am about to tell you, but just do these things the next time you fry chicken for the “home team” at least.

Tool #1 – Cast Iron Skillet. Not a stainless steel, not a counter top deep fryer, now a fancy copper bottom or enamel coated one. Get the American made Lodge 12″ Pre-Seasoned Cast Iron Skillet or a Lodge Logic Quart Pre -Seasoned which had a lid to go with it. You need a lid because you must cover the chicken during the first half of frying it. You can’t go wrong with Lodge. They’ll outlast my time for frying chicken on this earth and can be passed on to my children and their grandchildren. This cast iron skillet can be used to cook so many thing and it can be used outdoors as well. You don’t need nothing but warm water and a simple plastic scrubber to keep it clean. No dishwasher use or steel wool or harsh detergents. Just dry immediately and it’s done.

Tool #2 – Martha White’s All-Purpose Flour. All purpose flour is reliable. You don’t need to use any of that special kind of flour like corn, or Gazpacho or something like that. Keep it simple like we do. I know some of you can’t get this flour in some parts of the country locally but you can order it online if you want to. we swear by this flour in the South, not only for frying but for baking our biscuits also. If you got friend’s any where down South, get them to send you a couple of bags and just put them in the freezer. FYI Kroger owns a lot of other supermarkets across the USA and you should be able to request it from your grocer. Just like my folks in New Orleans require a certain brand of Red Beans to make their world famous and delicious red beans and rice, there is a certain brand of flour Southerners should use for perfect fried chicken and biscuits too.

Tool#3 – Crisco Shortening. Not not the bottle, the one that comes in the can and is creamed. We used to use lard and I do admit it gave the chicken a good crunch in it’s day but there was that smell of pork always clinging to the fried chicken and it just would,’t work today. Crisco shortening was a mainstay in southern kitchens and it replaced the leftover bacon grease eventually that we were known for keeping on our stoves. Now I’m not gonna lie, I like peanut oil and olive oil in most all of my cooking, but when it comes to frying chicken, I don’t want to use anything but Crisco shortening. If any of you remember, there was a commercial where someone fried chicken and put the leftover Crisco shortening back only to discover that only a tablespoon had been used. In other words, if you got the oil hot(350-365 degrees) when the chicken hits the frying pan, you won’t have to worry about soggy, greasy chicken.

Tool #4 Buttermilk. You can try to use all the marinades under the sun but it’s buttermilk that works best with Southern fried chicken. It not only marinates the chicken, it tenderizes, cleans it, flavors it and more. You don’t have to add any seasonings to it. They don’t make buttermilk like they used to. I have found the brand at Trader Joe’s and Whole Foods Markets works well for me. Whatever you do, don’t just grab the first buttermilk you see. Check the date and get the best. Just the buttermilk and chicken pieces for 8 hours. Yes I said 8. Which means you got to plan ahead. So the night before, cut up your and put it in the buttermilk and a non metal bowl, covered.n If you get up early enough before you go to work or have to do whatever you do, cut up the chicken then and drop it in the buttermilk. It will not hurt a thing if you leave it in the buttermilk for 24 hours (1 day).

martha white all purpose flour

That’s it. These are the main tools that you need to make fried chicken. Every thing else like spices, tongs, and the size of chicken you should use which is a 2-3 pound fryer is not much of my concern. I am going to give you this recipe and hope that you use these tools and see a difference. Most of the time when we fried chicken we didn’t have a set recipe as long as we had our tools.

The spices we used were usually, red cayenne pepper, garlic powder, onion powder, paprika, Lawry’s seasoned salt, sea salt and crushed black pepper. I say, mix them together first then sprinkle them on the chicken pieces after you take them out of the buttermilk, then dip chicken in flour, then back in buttermilk, then back in flour. Back in flour means, put flour in a paper bag, twist the top and shake the chicken a few seconds making sure it is all coated. you can do it once if you’d like, it’s not a big deal. Just make sure before you put the chicken in the hot skillet that you bump the chicken so that the excess falls off. By the way, you should take the skin off before you put the chicken in the buttermilk….don’t be eyeballin’ me, you will not miss the skin one bit.

So here’s the recipe on this Perfect Fried Chicken:

1 whole chicken (about 3 pounds), cut into 12 or 13 pieces, save back, neck, wing tips and giblets for gravy

1½ cups buttermilk

Salt and ground black pepper

Measure about a total of 1 1/2 tablespoons of the spices mentioned above to sprinkle on the cut up chicken pieces.

Chicken Stock for the Pan Gravy

1 teaspoon vegetable oil

Back, neck, wing tips and giblet . cut into 2-inch pieces

1 small onion, quartered

Salt

2 cups all-purpose flour

Salt

Ground black pepper

3-4 cups vegetable shortening for frying

Pan Gravy

3 tablespoons all-purpose flour

½ teaspoon dried thyme leaves

1 teaspoon lemon juice

Salt

Ground black pepper

Directions:

1. Place chicken pieces in a gallon-size zipper-lock plastic bag. Mix buttermilk with 1 tablespoon salt and
½ teaspoon pepper. Pour buttermilk mixture over chicken, seal, then refrigerate for at least 8 hours and
up to 24 hours.

2. Broth for Pan Gravy: Heat oil in a large saucepan or Dutch oven over medium-high heat. Add chicken
back and other parts and onion; sauté until chicken loses its raw color, about 5 minutes. Reduce heat to
low; cook until chicken releases all of its juices, about 20 minutes. Add 1 quart water and salt to taste;
bring to a boil, reduce heat to low, then simmer until broth is flavorful, about 20 minutes. Strain into a 1-
quart liquid measuring cup. (You will need 1½ cups for gravy; reserve remaining broth for another use.)

Put aside.

3. To Fry Chicken: Measure 2 cups flour, 1/2 of seasoning mix, 2 teaspoons salt and ½ teaspoon pepper into a large doubled brown paper bag; shake to combine. Lift half of chicken pieces from buttermilk, sprinkle with seasoning mix lightly, drop into flour mixture and shake thoroughly to coat completely with flour. Remove chicken from bag, shaking excess flour from each piece. Place pieces on a large wire rack set over a jelly roll pan until you are ready to fry. Coat remaining chicken pieces in the same manner.You can now throw away the buttermilk.
4. Meanwhile, spoon enough shortening to measure ½ inch deep in a 12-inch skillet; heat to 350°F. Drop chicken pieces, skin side down, into hot oil, cover (I use a cookie sheet) and cook for 5 minutes. Lift chicken pieces with tongs to make sure they are frying evenly; rearrange if some are browning faster than others. Cover again and continue cooking until pieces are evenly browned, about 5 minutes longer. Turn chicken over with tongs and cook, uncovered, until chicken is browned all over, 10 to 12 minutes longer. Remove chicken from skillet with tongs and place on wire rack set over jelly roll pan. Strain hot fat into a heat-safe container.
5. Pan Gravy: Pour browned bits from strainer and 3 tablespoons fat back into skillet. Whisk in 3 tablespoons flour and cook over medium-high heat, whisking constantly, until flour mixture turns golden brown, 2 to 3 minutes. Whisk in thyme, then 1½ cups broth. Bring to a simmer, and simmer until thickened, 2 to 3 minutes longer. Season with lemon juice and salt and pepper to taste. Serve immediately over mashed potatoes with fried chicken.


Recipe for Mississippi Comeback Sauce

Simple Fried Chicken Recipe

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Making Homemade Chicken and Waffles

March 14, 2015 by oldschoozchef | No Comments | Filed in comeback sauce recipe

Lo-Los-Phoenix-Fried-Waffle-and-Chicken-Breast

 

Waffles appeared during the Middle Ages, when bakeries began making communion wafers to compete with monasteries. The waffle was developed using the same method that was used to make the communion wafers, by baking a thin cake between two metal plates. Waffles quickly became a popular street food, given they could easily be made with flour and water. More exclusive versions for the wealthy would add honey or eggs. Waffle irons were engraved with various designs, from coats of arms to the plain honeycomb pattern we recognize today.

The Pilgrims are responsible for bringing waffles to America in 1620 after discovering them during their brief stop in Holland. Dutch immigrants popularized the dish in New Amsterdam, before it became New York. Thomas Jefferson reportedly started a mini American waffle craze during the 1790s when he returned from France with a goose-handled waffle iron. At the 1964 World’s Fair, Americans were introduced to the Belgian waffle, made fluffy with the help of yeast and egg whites. Once electric waffle irons replaced those inconvenient metal plates, waffles officially became an American favorite.

The earliest American chicken and waffle combination appears in Pennsylvania Dutch country during the 1600’s, when home cooks made waffles and topped them with pulled chicken and gravy. A different, decidedly soul food-inspired approach to the pairing worked its way into popular culture much later with the opening of Wells Supper Club in Harlem, New York. The restaurant, known simply as “Wells” to regulars, opened in 1938. Wells became a late night hotspot for jazz musicians, who would stop by late at night after their various gigs. The musicians, arriving too late for dinner but too early for breakfast, enjoyed the appetizing compromise of fried chicken and waffles. Before long, Wells was frequented by the likes of Sammy Davis Jr. and Nat King Cole (who held his wedding reception there).

Wells managed to inspire a nationwide trend. In 1976, a Harlem native named Herb Hudson opened a Los Angeles restaurant dedicated exclusively to the pairing: Roscoe’s House of Chicken and Waffles. Hudson’s Motown connections helped to launch the restaurant, making it a popular destination for music industry professionals and performers in the Los Angeles area. Over the years, the restaurant has become an established part of the Hollywood food landscape. Roscoe’s is so well known, in fact, that President Obama took time out of his busy schedule in 2011 to make an unscheduled stop there. In case you’re curious, he ordered the “Country Boy,” Number 9– three wings with choice of waffle, potato salad or French fries. Here’s hoping he chose the waffle.

Gladys Knight, a patron of the original Wells, started her own chain with gospel singer Ron Winan in 1996—Gladys and Ron’s Chicken and Waffles. Other soul food restaurants feature chicken and waffles on the menu, including Lo-Lo’s in Arizona and Lucky J’s in Texas. Thomas Keller’s famed restaurant Ad Hoc in Napa has been known, on occasion, to serve lemony fried chicken with crispy and delicate waffles. And in Harlem, Melba’s Restaurant serves up eggnog waffles with strawberry butter and buttermilk fried chicken. While it may sound strange, Melba’s combination is so tasty that she beat out celebrity chef Bobby Flay in a chicken and waffles “Throwdown” on Food Network.

So what is it about chicken and waffles that has caused such a stir over the years? Is it that crispy seasoned chicken skin? The fluffy waffles enveloped in melting pads of butter? That warm, sweet syrup drizzled over the top? Or is it that first bite, when all of the ingredients come together in perfect, soul-stirring harmony?

While you ponder that, I’m headed to the kitchen to whip up a homemade batch of chicken and waffles.


 

FRIED CHICKEN INGREDIENTS

  • 2 cups self rising flour
  • 1 tsp black pepper
  • 3 eggs
  • 1/2 cup red hot sauce
  • 1/4 cup water
  • Salt
  • Garlic powder
  • Cayenne pepper
  • 2 1/2 lbs chicken pieces, bone in, skin on
  • 5 pints peanut oil for deep frying

WAFFLE INGREDIENTS

  • 2 cups all purpose flour
  • 2 tbsp sugar
  • 1 tbsp baking powder
  • 1 tsp salt
  • 2 eggs
  • 1 3/4 cups warm whole or buttermilk or eggnog
  • 1/4 cup melted butter
  • 1 tsp vanilla extract (optional)
  • 1/2 cup finely chopped toasted or raw pecans(optional)

CONDIMENTS

  • Maple syrup, butter, fresh berries or other fruit such as peaches or fried cinnamon Granny Smith apples and hot sauce.

YOU WILL ALSO NEED

  • 6 quart heavy bottomed pot or 12″ cast iron skillet, mixing bowls, waffle iron, paper towels
Total Time: 35 Minutes

Servings: 8

Fried Chicken Calling

Fried Chicken Calling

To Make Fried Chicken

  • In a medium bowl, beat the eggs, water, and hot sauce together. Reserve.
  • In another medium bowl, combine the self rising flour,(I use White Lilly) salt and 1 tsp each, black pepper, cayenne pepper.
  • Sprinkle the chicken pieces generously with salt, then lightly with garlic powder and cayenne pepper.
  • Dip the seasoned chicken pieces into the egg mixture, then coat in the seasoned flour.
  • Pour oil into a deep pot up to half full with oil, then heat over medium till hot enough for frying (350 degrees F as measured on a candy thermometer).
  • Submerge the chicken pieces carefully into the hot oil. Let the chicken fry till crispy and cooked through. Dark meat will take 13-14 minutes, white meat 8-10 minutes.
  • Place fried chicken on paper towels to drain off excess oil. Serve.

Plate of Fried Chicken and Waffles Ready to Eat.

Plate of Fried Chicken and Waffles Ready to Eat.

To Make Waffles

  • Of course, you should preheat your waffle iron at least for 15-20 minutes. In a large mixing bowl, sift together flour, salt, sugar and baking powder.
  • In a medium mixing bowl, beat the eggs, then beat in the lukewarm milk, butter and vanilla till well combined.
  • Pour the wet ingredients into the dry ingredients and stir will a batter forms. A few small lumps are okay.
  • Pour the batter onto your waffle iron in batches. Amount per waffle will vary according to the size of your waffle iron. Let the waffles cook till golden brown and crisp.
  • Serve hot waffles with warm fried chicken, warmed maple syrup, and butter on the side. Butter can be softened and mixed with blueberries, blackberries, pecans, bananas or walnuts to customize the flavor of the waffle.

Research Resources

Avey, Tori. “Discover the History of Chicken and Waffles.” PBS. PBS, 18 Jan. 2013. Web. 07 Mar. 2015.

Edge, John T. (2004). Fried Chicken: An American Story. G. P. Putnam’s Sons, New York, NY.

Kanter, Larry (1997). Serving Up Chicken and Waffles to Hungry Town. Los Angeles Business Journal, Sept. 22-28.

Smith, Andrew F. (2007). The Oxford Companion to American Food and Drink. Oxford University Press, New York, New York.

Stephey, M.J. (2009). A Brief History of Waffles. Time Magazine Online

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Homemade Mississippi Comeback Sauce Recipes

March 8, 2015 by oldschoozchef | No Comments | Filed in comeback sauce recipe, Condiments, soul food recipes, southern cooking

Comeback Dressing,comeback Salad Dressing,comeback Sauce Recipe Mayflower,comeback Sauce History,make Mississippi Comeback Sauce,missippipi Comeback Sauce Recipe

Missippipi Comeback Sauce Recipe

Comeback Sauce Recipe

comeback dressing,comeback salad dressing,comeback sauce  recipe mayflower,comeback sauce history,make mississippi comeback sauce,missippipi comeback sauce recipe

Think. Thousand Island Dressing, Remoulade and Tartar Sauce all in one.

 

My Connection with Mississippi Comeback Sauce and The Greek People Of Mississippi


My first introduction to Mississippi Comeback sauce started in the the early summer of 1974 and in my small town of  Terry, Mississippi. History was about to bring about one of the greatest changes to this Deep South community since Reconstruction. The local public schools finally had to be integrated. Sadly, people from both sides of the fence all over the state were scrambling to relocate themselves and their children to areas of the state where they could avoid integration. Gratefully, at the same time there were some who just didn’t care and who welcomed the change. This is where my story with Mississippi Comeback Sauce™ starts.

His name was Clint T.  He was a 14 year-old, with long reddish-brown hair, medium built and crystal blue eyes. He was also of  Greek heritage. Clint, his sister Vickie, and their mother had just moved from Clinton, Mississippi, sadly because of the death of Clint’s father. Clint and I met in downtown Terry that summer as we were both riding our bikes. Back then, banana seats and  hi-rise handlebars were all the local rage. We both were in our local Western Auto getting some streamers for out handlebar grips and started talking about fishing. Before we knew it, we both had went home and gathered our fishing gear, some worms and met at a place Clint had discovered and named it “the beach”. It was actually a creek about 9-10 feet wide, with clear, slow running, mesmerizing  water and it’s banks were lined with white sand. I had never payed attention to the clean looking whiteness of the sand before, but that day, I fell in love with that creek. Clint and I spent the entire summer fishing, riding our bicycles, eating and sharing snacks, talking about girls, race relations, the new school year, music (he loved Jimi Hendrix and had his albums and posters  all over his room) and why they moved to Terry.

It was during the last days of Summer, in mid-August that I was introduced to Mississippi Comeback Sauce™. Clint and I took turns going to each others house and when he came to mine, my grandmother would make sure he wouldn’t leave without eating some of her delicious Southern cooking. In return, Clint’s mother would invite me eat at their house. One day, after getting permission from my grandmother and promising to be on my best behavior, I rode my bicycle over to Clint’s house and we played as usual, until supper (as it was called in those days) was ready to be served. On the table was laid out the traditional Southern dishes such as crispy fried chicken, butter beans with bacon, fresh snap beans with potatoes, fresh green salad that had tomatoes fresh from the garden and were marinaded in some type of Greek mixture, with some fried fish (that was saved in the freezer from our fishing adventures). There was also some orange colored sauce that I initially thought was for some barbecue or ice cream or maybe even blackberry cobbler (which was and still is my favorite). Well, was I surprised when I noticed Clint and Vickie slathering this sauce on their chicken, fish, salad and even vegetables. I had never witnessed anything like this before. For a minute, I thought these Greeks were insane! But in order to be sociable and polite, as was the custom of the day, I tried it, first on my fried chicken.  I must admit to you America, I ended up eating all the chicken on my plate and then used the bones as as if they were carrot sticks as I tried to lap up every corner of that  delectable dipping sauce. That was the day I fell not only in love with Mississippi Comeback Sauce™, but also with the Greek people of Mississipp

I told Clint’s mother that I would like my grandmother to try this Mississippi Comeback Sauce sauce so she wrote the recipe on a piece of school paper, I tucked it in my Archie and Jughead Digest, that I used to get from Mr. Hickmans Drugstore every Saturday and forgot all about it until 2008 when I discovered it in my families storage room where I kept stuff. I wrote an article about it in Hubpages, but I never shared this story.


Goodbye To Mississippi Comeback Sauce

Clint and his family moved again when I was a sophomore in high school and my Summers were never the same  was rarely that I had a chance to eat something with comeback sauce. I never forgot  picking wild red and yellow plums and picking blackberries so fast so that we didn’t have time to worry if the snakes would bite us although there was never a time that we didn’t run across one or two waiting for the birds. Every once in awhile we would eat red dirt like the older people because we believed it might make us us immortal like Superman… LOL. I remember picking muscadines from old wrist thick vines that were wrapped around  trees that seemed as old as a dinosaur. I miss swimming in Mr. Garrett’s minnow ponds and playing alligator. A game that would find us staying underwater holding our breath for long periods and sneaking up on  opponents, then tagging them. I remember going into the woods looking for long lost treasures, wishing we had metal detectors because these were old homesteads and we knew at some time, someone had dropped some money on the ground or better yet, buried some cash Jack.  We would journey deep into the woods playing Daniel Boone and discover old fruit and nut trees, where we could pick 5 gallon buckets full of the bounty and sell them to the the older people in town. It is because of these memories, I always come back to Mississippi. In spite of all the hatred and ignorance that went on in the 60’s and before, Mississippi showed me love with it’s abundance of foods, fresh and wild, so I would never go hungry. It’s people, would wave and speak t at you even if they didn’t know you. I never got stranded without someone offering me help, I never went to a house without someone offering me food or drink. I have a peculiar admiration for this state. I have traveled, worked and lived all over the United States for the past 30+ years. It is because of these memories that I know for a fact that if you visited my home state of Mississippi, you to, would Come Back To Mississippi.

Rediscovering Mississippi Comeback Sauce

It was in the Fall of 2008 that I went to work at the Mayflower Cafe in downtown Jackson, Mississippi.  I was reintroduced to traditional comeback sauce. I watched the owner as he tried to hide some of the ingredients as  he was mixing the comeback sauce, but everyone knew what the secret ingredient was. Then it dawned on me, I have this recipe and it is so much better. Why? Because I am not limited to the constraints of how many ingredients I can use for the sake of making a profit. I have learned through experience that if you use the freshest and the best ingredients, the end product will be as close to perfection as you can get. So I dashed home after work and went into the storage shed and moved mountains of boxes  to find that recipe I had gotten over 32 years ago. I found it finally after searching for 2 days in my folks shed and have decided to use the exact same recipe for my Mississippi Comeback Sauce™ and to share it with all of my friends and neighbors all over America and the world. This sauce has been around for over 90 years and is truly Mississippi’s own  unique donation to the culinary world. This is an all-purpose sauce that is a marriage between Thousand Island Dressing, Remoulade sauce and Tartar sauce. Mississippi Comeback Sauce is great with fried, grilled or baked meats, grilled, fried or baked seafood, (especially crab cakes and lobster rolls) wild smoked poultry, french fries or pan fried potatoes and onions, fried and raw vegetables, sandwiches, salads and many more endless dishes.
Until I begin preparing and shipping out orders of Mississippi Comeback Sauce™. I am going to leave you with this Comeback Sauce recipe.

Mississippi Comeback Sauce™ Recipe

Ingredients:

* 1/2  cup  mayonnaise

* 1/4  cup  olive oil or peanut oil

* 3  tablespoons  chili sauce

* 2  tablespoons  ketchup

* 1  tablespoon each of cold spring water and white wine, or white wine vinegar or muscadine grape wine.

* 2  teaspoons  Worcestershire sauce

* 2  teaspoons  prepared mustard: Creole, grain or Dijon

* 1  teaspoon  coarsely ground pepper

* Dash of paprika (smoked is preferred)

* Dash of hot sauce

* 1  small onion,  finely minced

* 1  garlic clove, finely minced and 1 teaspoon fine chopped fresh parsley

  • Dash of a secret ingredient(1/8 to 1 teaspoon) that I will let you have for a donation of $3 , for this ingredient makes it authentic and original comeback sauce (See Paypal donation button on the sidebar of this page) to help me Preserve Wild Fruit Plants native to Mississippi and get some bonus Southern Cooking Cookbooks, worth at least $75Warning: You must be careful about the amount of this secret ingredient you add to the Comeback Sauce recipe. It gets stronger the longer it sits in the sauce, but it is necessary to make ‘em Come Back! Just add a little at first, looking for that golden speckled color that you see in the picture. The amount varies on taste.

Mix all ingredients and store in a glass container. Refrigerate for at least 8 hours, but 24 hours will produce the best flavor. This comeback sauce recipe is better than the ones you can buy on the market today and goes great on recipes with shrimp, chicken, fish, fried and grilled vegetables and more. Using the best ingredients possible ensures premium taste. It makes a great addition to a cold pasta salad recipe or as a salad dressing itself. It is, of course, very versatile.
Find All Cajun Products All The Time At Cajun Supermarket.com

Comeback Sauce Dressing Recipe


 

Ingredients:

* 3 garlic cloves
* 2 cups mayonnaise
* 1/2 cup chili sauce
* 1/2 cup ketchup
Secret Ingredient
* 1 cup salad oil
* 2 tablespoons black pepper
* 2 lemons, the juice of
* 2 teaspoons yellow mustard
* 2 teaspoons Worcestershire sauce
* 2 dashes Tabasco sauce
* 1/2 onion, grated

Place all ingredients in food processor; process until smooth and serve as a dressing.

Comeback Style Deviled Eggs Recipe

We love our deviled eggs here in the South.You can use Durkee Famous Sauce if you don’t have Mississippi Comeback Sauce. It’s not hard to have them come back for more of these. just follow the recipe and enjoy.

* 6 eggs
* 2 tbsp Mississippi Comeback Sauce or Durkee Famous Sauce
* 1 tbsp. sweet pickle relish or half and half sweet and Kosher dill pickle relish
* 1 tbsp. finely minced celery
* 1/4 tsp. paprika (Sweet or Smoked Hungarian)
* Kosher or smoked sea salt
* Fresh ground black pepper
* Dash of hot sauce such as Tabasco or Louisiana, to taste

Put eggs in a 4 qt. pot of water and bring to a boil. Remove the pan from heat, cover and let set for 15 minutes. Drain eggs and crack each shell slightly. Transfer the eggs to a bowl of ice and let cool down and chill. Peel the eggs. halve each egg. Use a small spoon to transfer egg yolks to a medium bowl. Use a fork to mash the eggs or a small whisk, but don’t overdo it while mashing the yolks. Add Mississippi Comeback Sauce, pickle relish, paprika, salt and pepper, Stir with a rubber spatula until smooth. Refrigerate so flavors can marry for about an hour and serve.

For some great BBQ Sauce Recipes Click Here

Missippipi Comeback Sauce Recipe

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