Lo’ Country Boil

This is a dish that’s huge in the southern states!  My mom has made it for me a few times when I’ve visited them down in S.E. Texas, and it’s always been something I’ve looked forward to.

 

This is best served with a thick layer of newspaper covering your table, plenty of napkins, and alot of cold beer!!

 

Ingredients

6 quarts water

3/4 cup Old Bay Seasoning, or to taste

5 pounds new potatoes

4 onions, cut in half

3 (16 ounce) packages cooked sausage (kielbasa, smoked…etc) cut into 2 inch pieces

 5 pounds blue crab, cut in half

6 ears fresh corn, husks and silks removed

5 pounds fresh shrimp, peeled and deveined; or 3 lbs of shrimp and 2 lbs of crawfish

3 lemons, cut in half

 

Directions

Fill a large pot with the water and heat over medium-high.  Add the Old Bay Seasoning, and bring to a boil. Add potatoes and onions cook for about 15 minutes. Add the corn, crab (and crawfish if using), lemon and sausage; cook for another 5 minutes, then add the shrimp turn off the heat.  Stir and let sit for about 5 minutes. 

Drain off the water, and pour the contents out onto a table covered with a thick layer of newspaper., and sprinkle a bit more seasoning on top of the pile if needed.  Have everyone grab a plate, and help themselves to the feast!!

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French Fries-2 Ways

I’m a french fry-a-holic.  I don’t eat them nearly as much as I’d like, but I do love me a good fry.  I’m sure you’re interested, so I’ll go ahead and fill you in on the type of fry I like.  Thin cut, and crispy.  They can be battered (like the recipe below), or they can be naked with just some salt.  Or naked with other spices. 

Below are 2 recipes for tasty, crispy french fries.

Crispy French Fries

Serves 6

Ingredients 

1/2 cup white sugar

3 cups warm water

3 large russet potatoes – peeled, and sliced into 1/4 inch strips

6 cups vegetable oil for frying

salt to taste (or any other seasoning…paprika, seasoned salt, onion salt, garlic salt, grill seasoning…the choices are endless!)

Directions 

In a bowl, dissolve the sugar in warm water. Soak potatoes in water mixture for 15 minutes. Remove from water, and dry thoroughly on paper towels.   Heat oil to 360 degrees f and cook the fries for about 2 minutes, or until limp but not browned.  Remove from the oil, let drain and cool.  Increase the oil to 375 degrees f, and fry until golden brown.  Remove and season immediately.

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Seasoned Fries

Serves 6

Ingredients

1/2 cup white sugar

3 cups warm water

3 large russet potatoes, peeled

2 cup all-purpose flour

2 tsp garlic powder

1 tsp onion powder

1 tsp cayenne pepper

2 tsp salt

2 tsp paprika

2 cups water, or enough to make pancake like batter 

6 cups vegetable oil for frying

Directions

In a bowl, dissolve the sugar in warm water. Soak potatoes in water mixture for 15 minutes. Remove from water, and dry thoroughly on paper towels.   Heat oil to 360 degrees f and cook the fries for approximately 2 minutes, or until limp but not browned.  Remove from the oil, let drain and cool.

Increase the oil temperature to 375 degrees f.  While the fries are cooling, in a large bowl, mix together the flour, seasonings, and water.  It should have the consistency of pancake batter.   Drop a handful of fries into the batter, and gently (so you don’t break them) remove them with tongs.    Let drain for a few seconds over the bowl, then place them in the hot oil.  If the fries start to stick together, wait about 30 seconds and break apart with a spatula.  Cook until golden brown.  Remove and drain on a paper towel or paper bag.

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Garlic Mashed Potatoes

This is the basic recipe for Garlic Mashed Potatoes.  Pair with Pot Roast, Fried Chicken…and about a million other meals.

Serves 8

Ingredients

5-6 cloves roasted garlic, directions below

Olive oil

2 lbs potatoes

1 tablespoon salt

1 cup heavy cream

1 stick butter

1/2 tsp salt

1/4 tsp pepper

1 cup cheddar cheese, shredded (optional)

Pre-heat the oven to 400 degrees F.  Place 5-6 cloves of garlic in the middle of a square of tin foil and drizzle liberally with olive oil.  Close the foil to make a pouch.  Roast in the oven for approx 15-20 minutes.  Allow the garlic to cool then cut off the tips and squeeze out onto a plate and mash.

Peel and quarter the potatoes and put them in a large pot with 1 tablespoon of salt.  Cover with cold water and bring to a boil.  Boil uncovered until the potatoes are fork tender.  They should slide off the fork when pierced.  This takes approx.  15-20 minutes.

In a small saucepan, melt the butter then add the cream, roasted garlic, salt and pepper and whisk together until combined.  Bring to a low simmer and remove from heat.  Cover to keep warm.

When the potatoes are done (don’t turn off the heat), drain them and return them to the pot.  Put back on the heat for about 1 minute to make sure the potatoes are completely dry.  Now, you can either leave them in the pot, add the cream mixture and mash to your desired consistency, or put the potatoes in a food processor with the cream, and blend.  After all ingredients are incorporated, add the cheddar if desired, and mix just long enough to blend.

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