Southern Corn Pudding

Southern Corn Pudding

Ingredients:

• 5 eggs
• 1/3 cup butter, melted
• 1/4 cup white sugar
• 1/2 cup milk
• 4 tablespoons cornstarch
• 2 teaspoons unsalted butter
• 6 ears fresh corn, husks and silk removed
• 6 large eggs
• 2 cups heavy cream
• 1 cup milk

• 1 teaspoon ground white pepper
• 1 teaspoon salt

• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon cayenne pepper, optional
• 1/3 cup grated yellow onion

Preheat the oven to 350 degrees F. Butter a 2-quart souffle dish with the butter and set aside.

In a large bowl, whisk together the eggs, cream, milk, pepper, salt, nutmeg and cayenne. One at a time, hold the corn in 1 hand and stand it on end so that it is perpendicular to the cutting board.

Hold a large chef's knife in the other hand and with a downward motion, cut the kernels from the cob. Turn the cob with every cut so that you get all of the kernels. Scrape the corn cobs with the back side of your chef's knife-this will release more of the milk from the cob. Add any accumulated juices to the cut kernels. Discard the cobs.

Add the corn kernels and onions to the egg mixture, stirring well to combine. Pour into the prepared baking dish. Bake until firm in the center and golden brown on top, about 1 hour and 30 minutes to 1 hour and 40 minutes. Remove from the oven and let sit for 10 minutes before serving. Serve hot. Enjoy...

This is several recipes combined...one from Emeril Legasse...I liked it better, a little more plain. This is a great comfort side dish anytime, any season...

Tequila Chicken Wings

This is an easy dish to make while camping...just bring along your cast-iron skillet or two, if you want to double or triple the recipe...Tequila tenderizes these tasty chicken wings...Serve accompanied by corn tortillas, refried beans, salsa, and lots of chilled beer...or tequila, of course! If you don't wish to drink the Tequila, make non-alcoholic Margaritas or drink non-alcoholic beer...I certainly don't need to drink alcohol to be silly and have a good time...but to each his own, right?

Ingredients:

2 lb. chicken wings
11 garlic cloves, finely chopped
juice of 2 limes
juice of 1 orange
2 tbsp. Tequila (and a shot for you!)
1 tbsp. mild chili powder
2 dried chipotle chilis, reconstituted and pureed
2 tbsp. vegetable oil
1 tsp. sugar
1/4 tsp. ground allspice
pinch of ground cinnamon
pinch of ground cumin
pinch of dried oregano
bunch of cilantro

1. Cut chicken wings apart into two pieces at the joint.

2. Put the remaining ingredients in a non-metallic dish and mix until thoroughly combined. Add the chicken wings, toss well to coat, then place in the refrigerator to marinate for at least three hours, or overnight.

3. Cook the chicken wings over hot coals or in a ridged grill pan, turning occasionally, for about 15-20 minutes, or until crisply browned. To test whether the chicken is cooked, pierce a thick part with a skewer - the juices will run clear. Sprinkle chopped cilantro over top of wings...Serve immediately! Serves 4

Tip: Made from the agave plant, tequila is Mexico's famous alcoholic drink.

Another tip: If you're riding ahead of the herd, take a look back every now and then to make sure it's still there!

Photoshoot

Recently, my Sister on the fly friends ( local sisters) were featured in the Newnan-Coweta Magazine http://www.newnancowetamagazine.com/current. Check out the photos ...the photos, by the way, are not mine but appear courtesy of photographer Bob Fraley for Newnan-Coweta Magazine.

Uncle Bubba's Cheese and Grits

Ingredients:

Grits:
4 tablespoons (1/2 stick) butter
2 teaspoons salt
2 cups quick grits

Gravy:
1/4 cup chopped bacon
1/2 cup diced onion
2 tablespoons each, diced red and green bell peppers
1/4 cup diced leek
1/2 teaspoon minced garlic
36 medium shrimp, peeled, tails removed, and deviened
3/4 cup flour
1/2 cup dry white wine
1 quart heavy cream
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon garlic powder

Directions:

In a medium saucepan on medium-high heat, bring 6 cups water, the butter, and salt to a boil. Slowly whisk in the grits. Continue whisking occasionally for about 5 minutes, until the grits are thick and tender. Remove from the heat and keep warm.

For the gravy, saute the bacon in a large heavy saucepan over medium-high heat until the fat is rendered. Stir in the onion, peppers, leek, and garlic and cook until soft. Add the shrimp and stir to combine. Sprinkle in the flour, and stir, making sure all the flour is well incorporated. Add the wine and cream, stirring well until the sauce has thickened. In a small bottle or bowl, mix the salt, pepper, and garlic powder and season the gravy to taste.

Serve the shrimp gravy over grits.

Let me tell you...this is worth a trip to Tybee Island, Georgia! Uncle Bubba is Paula Deen's brother and this is his own recipe...he uses bacon; she uses ham. If you make it to the restaurant, make sure you get a piece of Key-Lime Pie...also the best I've had...I am going to be there in the first week of April (our Spring Break) for a Sister's on the fly trip...FUN ahead for sure! Check out the website: http://www.unclebubbas.com/index.php/recipes/view/shrimp_and_grits/