Posts Tagged 'mayonnaise'

Tex-Mex Corn Dip

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Tex-Mex Corn Dip

A good dip makes a party!

When I first tasted this dip at a party thrown by my friend Jenny Vergos, I knew I needed the recipe!

Jenny is always whipping up something yummy. This simple dip is no exception. Made with pantry staples, it is packed with flavor. I decided to feature it in my cookbook “The Southern Pantry Cookbook” because it was so good.

I can guarantee folks at your next party will be asking you for the recipe just like I asked Jenny.

Enjoy!

Tex-Mex Corn Dip

1 cup sour cream
1 cup mayonnaise
1 teaspoon garlic powder
3 cups corn kernels, thawed if using frozen
1 jar (4-ounce) diced pimientos, drained
1 can (4-ounce) chopped green chilies
3 cups shredded sharp cheddar cheese
Kosher salt and freshly ground black pepper

Preheat the oven to 350 degrees

In a large mixing bowl, stir together the sour cream, mayonnaise, and garlic powder. Add the corn, pimentos, green chilies, and cheddar cheese. Stir until well combined. Season with salt and pepper to taste.

Place the mixture in a 2-quart baking dish. Bake until golden brown and bubbly, about 30 minutes. Serve warm.

Serves 6.

Cooking Tip: For a spicier dip, add a 1/4 cup diced jalapeños.

Do-Ahead: This dip can be assembled one day in advance. Store covered in the refrigerator until ready to bake.

 

Excerpted from The Southern Pantry Cookbook by Jennifer Chandler

Photo by the talented Justin Fox Burks. Food styling by Jennifer Chandler.

 

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Mexican Corn on the Cob

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Mexican Corn-on-the-Cob

Every time I go to Las Tortugas, an authentic Mexican deli in Germantown, TN, I order their “Elote.” This sweet yet fiery corn-on-the-cob is a popular street food in Mexico. Luckily, this deliciously different dish is easy to make at home.

Enjoy!

Mexican Corn-on-the-Cob

Vegetable oil, for the grates

4 large ears corn, shucked

2 tablespoons butter, at room temperature

1 cup cojita cheese, crumbled

4 tablespoons mayonnaise

Cayenne pepper

4 lime wedges

Preheat a clean grill to medium-high with the lid closed for 8 to 10 minutes. Lightly brush the grates with oil.

Brush the corn with the butter. Grill the corn, turning occasionally, until just tender and slightly charred on all sides, 8 to 10 minutes total. Remove from the grill.

Spread the cheese on a large plate. While the corn is still warm, spread 1 tablespoon of mayonnaise evenly over each cob. Roll the cob in the cheese, sprinkle with the cayenne pepper to taste, and finish with squeeze of lime.

Serves 4.

Cooking Tip: Cotija cheese is a salty semi-hard, crumbly cheese that resembles grated Parmesan. Grated Parmesan or crumbled Feta are acceptable substitutes.

Variation: Want a simple grilled corn? Minus the toppings, this is the basic technique for grilling corn-on-the-cob.

 

From Simply Grilling by Jennifer Chandler

Photo by the talented Justin Fox Burks.

Soft Shell Crabs

Soft Shell Crabs … if you have never had them, now is the time to give them a try!

Soft shell crabs are one of my favorite treats. They are only available for a couple of months each year – usually late April through June or July. Soft shell crabs are crabs that have just molted. Their shell is soft … allowing them to be eaten whole. No more need to pick out that coveted meat from a hard shell!

Soft shell crabs fresh from the Gulf are now available. I picked some up last weekend at my local farmers market. Each week Paradise Seafood drives fresh Gulf seafood up from the coast to sell at the Memphis Agricenter Farmers Market and the Memphis Farmers Market downtown. Living in Memphis, we are lucky that the Gulf coast is within driving distance.  If you live no where near a coast line, no worries. You can find soft shell crabs throughout the country at gourmet seafood markets. Just ask your fishmonger.

Soft shell crabs are ideally purchased live so they are at their freshest. Store live soft shell crabs uncovered in the fridge over a bed of wet paper towels for no more than one day. Live soft shell crabs will need to be cleaned. It is a really simple process but a necessary one.  Cooking Light Magazine has an excellent post with step by step instructions. Click here.

If you do have to buy frozen crabs, they have probably already been cleaned. Defrost them overnight in the refrigerator before cooking. Fresh is best but the frozen ones are a close second.

I find the best way to enjoy this seasonal treat is sautéed with a simple dusting of cornmeal.  No need for a deep fryer or heavy batter. Whip up a quick homemade remoulade sauce and from start to finish your soft shell crabs can be on the table in less than 30 minutes.

Enjoy!

Sautéed Soft Shell Crabs with Remoulade Sauce

For the Remoulade Sauce:
3/4 cup mayonnaise
4 tablespoons ketchup
3 tablespoons freshly squeezed lemon juice
Kosher salt and freshly ground black pepper
1 tablespoon finely sliced scallions

For the Soft Shell Crabs:
8 soft shell crabs, cleaned
Kosher salt and freshly ground black pepper
1/2 cup cornmeal
4 tablespoons olive oil

To make the Remoulade Sauce:

In a medium mixing bowl whisk together the mayonnaise, ketchup, and lemon juice. Season to taste with salt and pepper. Stir in the scallions. Cover and refrigerate until ready to serve.

To make the Soft Shell Crabs:

Season both sides of the crabs with salt and pepper. Place the cornmeal in a shallow bowl. Working in batches, lightly dredge both sides of the crabs in the cornmeal, shaking off the excess.

In a large skillet over medium-high heat, warm the oil until a few droplets of water sizzle when carefully sprinkled in the pan. Sear the crabs on one side until lightly browned and soft, about 2 to 3 minutes. Turn over the crabs and cook until desired doneness, about 2 to 3 more minutes. Serve warm with a spoonful of the remoulade sauce.

Serves 4.

Do-Ahead: The remoulade dipping sauce can be made up to 3 days in advance. Cover and refrigerate until just before serving.

Egg Salad

Egg salad sandwiches are some of the easiest sandwiches in the world to make, especially if you have some hard boiled eggs sitting around in the fridge. Dijon mustard is my secret ingredient. I like to use French’s because it has Chardonnay wine in it.

Enjoy!

Egg Salad 

6 hard boiled eggs, peeled and chopped
1 tablespoon French’s Dijon mustard
2 tablespoons mayonnaise
2 tablespoons minced yellow onion
¼ teaspoon Frank’s RedHot
Kosher Salt and freshly ground black pepper

Place the chopped eggs in a medium mixing bowl. Using a fork, mash up the eggs a little. Add the French’s Dijon mustard, mayonnaise, onion, and Frank’s RedHot.  Stir to combine. Season with salt and pepper to taste.

Serves 4.

Cooking Tip: When mashing the eggs, don’t overdo it. You want the egg mixture to have some texture.

Variation: Add fresh dill or chives for an Herbed Egg Salad or chopped olives for a classic Egg & Olive rendition.

BBQ Chicken Salad

When I was on Martha Stewart Living’s Everyday Food Radio Program today talking to host Betsy Karetnick talking about Summertime Salad Suppers, this tasty salad came to mind. 

With the grilled chicken, black bean & corn salsa, and sliced avocados, this salad satisfies as a main course without being too heavy.  It is the perfect summer time meal!

I like to make the black bean & corn salsa and the buttermilk dressing in advance, so when dinner time comes around…I can just sit on my back porch and enjoy the summer evening while my chicken is grilling.

Enjoy!

BBQ Chicken Salad with Black Bean and Corn Salsa
From Simply Salads by Jennifer Chandler

Cowboys look out! This salad combines the best of the Southwest all in one dish.

For the Black Bean and Corn Salsa:
1 can black beans, rinsed and drained
1/2 cup frozen corn kernels, cooked as per package directions, drained, and cooled
1/2 red bell pepper, seeded and finely diced
1/2 green bell pepper, seeded and finely diced
1/2 red onion, finely diced
2 tablespoons finely chopped fresh cilantro leaves
1 tablespoon extra virgin olive oil
1 teaspoon red wine vinegar
1/4 teaspoon cayenne
Kosher salt and freshly ground pepper

For the Buttermilk Ranch Dressing:
1/2 cup buttermilk
1/4 cup mayonnaise
1 tablespoon sour cream
1/4 teaspoon cider vinegar
1/2 teaspoon minced garlic
1/8 teaspoon dry mustard powder
1/4 teaspoon dried thyme
1 tablespoon finely chopped fresh chives
Kosher salt and freshly ground pepper

For the salad:
4 skinless, boneless chicken breasts
3/4 cup your favorite BBQ Sauce
1 bag (12 ounces) American or Romaine salad blend
2 ripe avocados, halved, pit removed, peeled, and thinly sliced
2 cups tortilla chips

For the Black Bean and Corn Salsa:
Combine the black beans, corn, red bell pepper, green bell pepper, red onion, cilantro, oil, vinegar, and cayenne in a medium-size mixing bowl. Season with salt and pepper to taste. Toss to combine. Cover and refrigerate until ready to serve, up to 1 day in advance.

For the Buttermilk Ranch Dressing:
In a small bowl whisk together the buttermilk, mayonnaise, sour cream, cider vinegar, garlic, mustard, thyme, and chives.  Season with salt and pepper to taste.  Refrigerate until ready to use.

For the salad:
Place the chicken breasts in a large bowl and coat with BBQ sauce.  Cover and marinate in a refrigerator for 30 minutes.

Heat a clean grill to medium-high.  Season the marinated chicken with salt and pepper.  Grill until no longer pink in the middle, 6 to 8 minutes per side.  Remove the chicken from the grill and let rest for 5 minutes.

Divide the salad blend equally among the individual plates.  Drizzle with the dressing to taste.  Arrange on top a generous spoonful of the black bean and corn salsa, the sliced avocados, tortilla chips, and a chicken breast.  Serve immediately.

Makes 4 dinner salads.

Cooking Tip:  The black bean and corn slaw is such a versatile…and tasty… condiment.  Serve as a dip with chips, serve it with fajitas, or bring it to a barbecue as a side dish.

Creamy Broccoli Slaw

Coleslaw without the cabbage?

Yes! It can be done…and be quite tasty!

Almost any vegetable can be used to make a delicious slaw.

Shredded carrots and broccoli might be the most popular alternative to cabbage. But vegetables such as jicama, celery root, kohlrabi, and even kale also make perfect bases for delicious slaws.

I joke about this … but the person who decided to shred and bag broccoli stems as a slaw is a genius!  Almost too tough and fibrous to eat, broccoli stems transform into a crunchy treat when shredded.  What a great use of healthy leftovers!

My Creamy Broccoli Slaw is a play on the sweet broccoli and raisin salad served at delis.  The original version is made with broccoli florets that need to be blanched before tossing with the other ingredients.  I skip that step by simply reaching for a pre-shredded bag of broccoli slaw mix.  It’s healthy, delicious, and someone else has done the prep work for me!

Enjoy!

Creamy Broccoli Slaw
From my cookbook Simply Salads

For the dressing:
1/2 cup mayonnaise
3 tablespoons sugar
1 1/2 tablespoons champagne vinegar

For the slaw:
1 bag (16 ounces) Broccoli Cole Slaw blend
1/2 pound bacon (about 10 slices), cooked, drained on paper towels, cooled, and crumbled
1/2 small red onion, finely chopped
1/2 cup raisins
2/3 cup toasted sunflower seeds
Kosher salt and freshly ground pepper

For the dressing:             

In a small bowl whisk together the mayonnaise, sugar, and champagne vinegar until sugar has dissolved. 

For the salad:

Place the slaw, bacon, onion, raisins, and sunflower seeds in a large salad bowl. Toss the slaw mix with the dressing, to taste, until well coated.  Season with salt and pepper to taste.

Makes 6 side salads.

Cooking Tip: Champagne vinegar has a light and mild flavor perfect for dressing a delicately flavored salad.  White wine vinegar is a good, but not quite as mild, substitute.

Variation: Omit the bacon for a vegetarian version.

Blackened Catfish

If you like a little kick in your food, blackening should be in your cooking repertoire.

It is so easy. It really isn’t a cooking technique at all … but instead is the use of a spicy seasoning.

Blackened seasoning is a fiery mixture of herbs and spices.  You can always pick up a pre-made blend at your local market. But if you would like to make your own blackened seasoning, it’s really not hard to do.  Just whisk together 2 teaspoons paprika and 1/2 teaspoon each of dried thyme, cayenne pepper, granulated sugar, salt, and black pepper. For a little less heat, reduce the amount of cayenne and black pepper. (This mixture will store for several weeks, tightly sealed, in your spice cabinet.)

Delicious on fish or chicken, I like to generously season the meat with the blackened seasoning and then either sear it in a skillet over the stove-top or grill it.

This recipe is the basic technique for blackening fish. Feel free to substitute chicken or your favorite fish for the catfish. Tilapia, salmon, and swordfish all taste delicious blackened.

Enjoy!

Blackened Catfish

In Memphis (my hometown), Soul Fish Café may be known for its fried catfish, but my favorite item on their menu is the blackened catfish.  This is my homemade version along with the not-so-traditional remoulade they serve on the side to cut the heat.

For the Remoulade Dipping Sauce:
3/4 cup mayonnaise
4 tablespoons ketchup
3 tablespoons freshly squeezed lemon juice
Kosher salt and freshly ground black pepper
1 tablespoon finely sliced scallions

For the Blackened Catfish:
4 catfish fillets (6 ounces each)
4 tablespoons blackened seasoning
2 tablespoons olive oil

To make the Remoulade Dipping Sauce:

In a medium mixing bowl whisk together the mayonnaise, ketchup, and lemon juice. Season to taste with salt and pepper. Stir in the scallions. Cover and refrigerate until ready to serve.

To make the Blackened Catfish:

Season both sides of the fish with the blackened seasoning. In a large skillet over medium-high heat, warm the oil until a few droplets of water sizzle when carefully sprinkled in the pan. Sear the fish on one side until the meat is well browned and releases easily from the pan, about 4 to 5 minutes. Turn over the fillets and cook until desired doneness, about 5 more minutes. Serve warm with a spoonful of the remoulade dipping sauce.

Serves 4.

Do-Ahead: The remoulade dipping sauce can be made up to 3 days in advance. Cover and refrigerate until just before serving.


Jennifer Chandler

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