Articles from October 2017

Seafood Cornbread Dressing

Louisiana Favorites, Recipes, Seafood
Posted on

It’s that time of the year again!!! Thanksgiving is approaching. I’ve read ALL of your emails and I shall deliver the goods! My Cookies want Thanksgiving food and I’m gonna give Thanksgiving food! Starting with the most requested dish….Seafood dressing!

Cookies, DO NOT USE JIFFY CORNBREAD IN MY DRESSING! I have absolutely nothing against Jiffy. In fact, don’t even use my Sweet Cornbread recipe for this. It’s entirely too sweet for dressing. Use the one I provide in this recipe. I also do not use Sage. However, if you want to add it, it’s your pan of dressing, babe. Personalize it to your taste!

I also prefer a drier dressing. I don’t like it mushy. So, if it’s too dry for your taste, add more broth one 1/2 cup at a time until it’s the texture you desire. I’m only using shrimp and crab meat. You may add crawfish, fish, lobster, etc. Again, this is your dressing. So, make it yours!

I know some of you want a traditional dressing as well. And we’ll do that at a later date. However, it’s not much difference from the way I prepare this seafood version. In regular dressing, I season and boil turkey necks until the meat practicing falls off the bone. That’s what I use as the meat in my dressing along with a few ground up chicken livers.No cream of anythings either. Just stock. And I also add a cup or 2 of cooked, white rice. Follow the same method used in seafood dressing minus the seafood. And there ya have it!

Happy Cooking,

B. Coop

Seafood Cornbread Dressing
Serves 8
Write a review
Save Recipe
Print
Prep Time
20 min
Cook Time
40 min
Total Time
1 hr
Prep Time
20 min
Cook Time
40 min
Total Time
1 hr
Cornbread
  1. 1 cup all purpose flour
  2. 1 cup yellow cornmeal
  3. 1/3 cup vegetable oil
  4. 1 cup milk
  5. 1 large egg
  6. pinch of salt
  7. 1 tsp granulated sugar
Dressing
  1. 1 pan Cornbread (crumbled)
  2. 1/2 of a 14 oz bag of classic herb stuffing mix (Pepperidge Farm brand)
  3. 1 lb shrimp (roughly chopped)
  4. 1/2 lb jumbo lump crab meat (if you love me, you won't buy that imitation crab for my recipe)
  5. 1 onion
  6. 1 bell pepper
  7. 2 celery stalks
  8. 1 T minced garlic
  9. 4 T melted butter
  10. 1 10 1/2 oz can Cream of Shrimp
  11. 2 cups chicken broth
  12. 1 T liquid crab boil
  13. 1 T onion powder
  14. 1 T garlic powder
  15. Cajun seasoning & black pepper to taste
Cornbread
  1. Preheat oven 400 degrees F
  2. Mix all ingredients together well.
  3. Pour into a greased 9 inch pan or cast iron skillet
  4. Bake for 20-25 mins. or until a toothpick inserted in the center comes out clean.
Dressing
  1. Preheat oven to 350 degrees F
  2. Finely chop onion, bell pepper, green onions, garlic, and celery. Use a food processor if you have one available.
  3. In a pan or skillet, saute veggies in 2 T of butter until tender.
  4. Add in the cream of shrimp and stir until heated
  5. Mix in the crab meat, seasoning, and liquid crab boil
  6. In a large bowl, add the crumbled cornbread, herb stuffing mix, and cream mixture.
  7. Add in remaining melted butter and broth.
  8. Mix well, taste, and adjust seasoning if needed.
  9. Fold in the raw shrimp.
  10. Pour mixture into a buttered 9x13 casserole dish.
  11. Increase oven temp to 375 degrees F
  12. Cover with foil and bake for 30 mins.
  13. Uncover and continue to bake for an additional 5-10 mins or until as brown as desired.
  14. Allow to cool for 10 mins.
  15. Enjoy!
Coop Can Cook https://coopcancook.com/

7 Up Pound Cake

Desserts
Posted on

I have a list of recipes I think every Southern cook should master. 7 Up Pound Cake is definitely at the top of that list. The ingredients are few and the method is a breeze. You’ll have this recipe committed to memory in no time. After you make it once, everyone will be begging you to make it again! AND again. 

One of the most important steps in baking is having the ingredients all set at room temperature. Why? Because ingredients at room temperature emulsify easily which, in turn, traps air. Trapping the air ensure that we get a smooth textured batter. And the end result? Hole free, fluffy cake! So, take your milk and eggs out of the fridge about an hour before use. And give your butter about 2 hours sitting out so that it’s nice and soft.  Blending hard butter is the blues! So, don’t think you’re gonna get away with skipping that part! You’ll have butter stuck to your forehead if you turn that mixer on hard butter. Oh and DO NOT attempt to soften butter in the microwave! We want softened butter. Not melted butter.

Another important part of the baking process is “creaming”. You want to take your time and mix the butter and sugar until it’s light and creamy. This can take up to 10 mins at times. I always cream the butter and sugar together using my electric mixer for 7 mins. I know that make seem excessive, but doing this will give us a fluffy cake every time! It’s well worth the tired wrist! If you do a lot of baking, a stand mixer is a great investment. Honey, it’s kitchen life changing!

I’m also using butter extract in this recipe. I love a buttery, moist pound cake! And this is exactly what this recipe renders. If you’d like a more “gooey” texture, just use 2 sticks of butter and 1/2 cup of butter flavored shortening instead of the 3 sticks of butter. If you don’t like lemony cake, leave out the lemon extract. Don’t skip the zest though. It really adds a freshness and flavor boost.

The glaze is my favorite part. Probably because it’s the easiest. You know I’m the lazy baker. Anyway, just put all of the ingredients in a bowl, whisk it well, wait until the cake is completely cool, and drizzle it over. Done!

P.S. I still hate baking.

Happy Baking,

B. Coop

7 Up Cake
Write a review
Save Recipe
Print
Prep Time
20 min
Cook Time
1 hr 15 min
Total Time
1 hr 35 min
Prep Time
20 min
Cook Time
1 hr 15 min
Total Time
1 hr 35 min
Ingredients
  1. 3 cups granulated sugar (Yes, 3 cups. Don't question my measurements in the comments. I got this.)
  2. 3 sticks unsalted butter, room temperature
  3. 5 eggs, room temperature
  4. 3 cups cake flour or all purpose flour, sifted
  5. 1 cup 7 up soda, room temperature
  6. 1 tsp butter extract
  7. 1 tsp lemon extract
  8. 1 tsp vanilla extract (pure, good quality)
  9. 1/2 tsp salt
  10. zest of one lemon
Glaze
  1. 1 cup powdered sugar
  2. 2 T 7 up
  3. 1 tsp butter extract
Instructions
  1. Preheat oven to 325 degrees F
  2. Grease Bundt pan with Baker's Joy or flour and butter. Set aside.
  3. Using a stand or electric mixer, cream butter and sugar together for 5-7 mins. (I know that's a long time. But, it's necessary. Trust me. Tag in a partner for help when your arm gives out.)
  4. Add in the eggs one at a time, mixing to combine in between each egg.
  5. Now, add the extracts and lemon zest
  6. Scrap down the mixing bowl with a spoon and spatula as needed.
  7. Mix the salt with the flour and add in half of that mixture.
  8. Pour in half of the 7 up. Mix. Then, add in the remaining flour and 7 up.
  9. Mix until combined and fluffy.
  10. Spoon batter into Bundt pan and bake for 1 hour and 15 mins or until a toothpick inserted in the center of the cake comes out clean.
  11. Allow cake to cool in the pan for 10-15 mins.
  12. Flip cake over onto cake plate or cooling rack and allow to cool completely.
Glaze
  1. Whisk all ingredients together in a bowl.
  2. Drizzle over cake.
  3. Enjoy!
Coop Can Cook https://coopcancook.com/

Oven Baked BBQ Ribs

Beef, Pork, Recipes
Posted on 2 Comments on Oven Baked BBQ Ribs

Oven Baked BBQ Ribs. Claude hammercy! Just typing those words make me hungry!! I love BBQ. And my dad is the BBQ king! I know. Everyone thinks their father or uncle is the best. But, I’m telling the truth. The man has skills on the grill! Unfortunately, I know nothing about handling the pit. I’d definitely be the fool who loses her eyebrows trying to fire up the grill! So, i’ll just stick to the oven for now.

Super tender and flavorful ribs CAN be done in the oven. Do not let anyone tell you otherwise! It just takes the proper preparation and time. Low and slow! Keep the oven heat low and slow cook these bad boys! If you desire that smokey, grill taste, just add in a little Liquid Smoke. And BAM! You’ve got some bomb ribs AND you get to keep your eyebrows! Ain’t God good???

 

In addition to cooking the ribs low and slow, I feel that removing the membrane is important in ensuring that the meat falls off the bone. It also prevents the rub from penetrating the meat. Under the ribs, there is a slick, stretchy, clear membrane that you peel off the back. Make sure to have a pairing knife and a paper towel handy. These will help you remove that membrane with ease. Beef ribs actually have two layers of membranes. If you can get both off, great. If not, don’t worry about it. That second layer is a jerk and can be difficult to remove. Just focus on taking the first layer off. No, this step is not mandatory, but the does make a difference.

Another helpful tip is apple cider vinegar. I don’t use this for my beef ribs, but I find that it works well with pork ribs. The acidity of the vinegar aids in tenderizing the meat. Just sprinkle 1 tablespoon of apple cider vinegar per 3 pounds of ribs onto the meat after applying the rub. 

Okay, so, the sauce. I went the quick route this time and used store bought sauce. HOWEVER, y’all already know I had to jazz it up a bit! My parents have never just used bbq sauce straight from the bottle. They have always added a little brown sugar, honey, etc. So, that’s what I do. I just buy whatever BBQ sauce that’s on sale and add whatever’s on my heart that day to it. I mainly use brown sugar, honey, and Coke. But, on the times when I’m feeling extra, I add pineapple juice or Bourbon or Hennessy. Freestyle it!  I don’t have measurements for this, because I don’t know what kind of sauce you’ll find on sale. I’ll give you a homemade BBQ sauce if you guys want it one day.

Happy Cooking,

B. Coop

Oven Baked BBQ Ribs
Write a review
Save Recipe
Print
Prep Time
1 hr
Cook Time
4 hr
Total Time
5 hr
Prep Time
1 hr
Cook Time
4 hr
Total Time
5 hr
Ingredients
  1. 3 lbs beef or pork ribs (I use beef, but do your thing. No judgement)
  2. 4 T olive or canola oil
  3. 1/4 cup brown sugar (light or dark)
  4. 2 T Worcestershire sauce
  5. 1-2 T seasoned salt or cajun seasoning (Y'all already know which one I picked)
  6. 1 T onion powder
  7. 1 T garlic powder
  8. 1 T black pepper
  9. 1/2 tsp cumin
  10. 1 tsp smoked paprika
  11. BBQ Sauce to taste
Instructions
  1. Rinse the ribs with water and pat them dry with a paper towel
  2. Remove the membrane.*
  3. In a small bowl, combine the oil, brown sugar, Worcestershire sauce, and all spices. This is the "rub".
  4. Mix well.
  5. In a larger bowl or plastic, ziplock bag, pour the rub over the ribs and massage it into the ribs well. (Massaging ribs was uncomfortable to type. I know, I'm childish. Continue.)
  6. Cover the bowl or seal the bag and refrigerate for at least 1 hour or overnight.
  7. After marinating the ribs, preheat the oven to 250 degree F.
  8. Line a baking sheet with foil and place the ribs in a single layer on top of the foil.
  9. Wrap the ribs tightly in the foil. (Use heavy duty foil. Don't get that cheap foil that tears while you're getting it from the roll. Y'all know what I'm talking about. Put it back!)
  10. Bake the ribs for 3 hours. (Don't go check after the 1st hour when it starts smelling all good. Be patient! Go sit back down.)
  11. Check the ribs. If they are not fork tender, cover them back up, and continue baking for another 30 mins to an hour.
  12. Drain off the excess fat and add the BBQ sauce. (Don't ask me how much sauce. Don't do it. Use as much or as little as you'd like)
  13. Finally, turn your oven on (LOW) broil and broil them for 3 mins or until the sauce sticks to the ribs. ( Do NOT leave the oven. Watch the ribs! If you burn em up, that's your fault!)
  14. Break out the napkins and enjoy!
Notes
  1. *The membrane is a slick, stretchy, clear thingy on the back of the ribs. Use a sharp knife to lift it up and peel it off. Use a paper towel to help you grab it.
Coop Can Cook https://coopcancook.com/
Copyright © 2024 Coop Can Cook. All rights reserved.