Merts MealMert's recipes

Create a “Mert’s Meal” in the comfort of your home with these great recipes from Mert’s Owner and Executive Chef James Bazzelle.




Grilled Soft-Shell Crab Sandwich with Spicy Ranch Aioli

Recipe created by James Bazzelle, chef/owner of Mert’s Heart & Soul, Charlotte, N.C.

Preparation Time: 5 minutes
Cooking Time: 20 minutes
Serves: 4

1 finely chopped small red onion
2 tablespoons finely chopped fresh parsley
2 teaspoons capers
2 teaspoons chili powder
1/2 cup Hidden Valley® Spicy Ranch dressing
1/4 cup melted butter or olive oil
2 tablespoons lemon juice
1/2 teaspoon cayenne pepper
4 soft-shell crabs, cleaned, rinsed and patted dry
1 cup flour or cracker meal
4 small baguettes, sliced lengthwise
Chopped lettuce and tomato for each sandwich


In a blender, blend first five ingredients until well mixed to create spicy Ranch aioli; refrigerate.

Light grill using Kingsford® Charcoal with Sure Fire Grooves™. Mix butter or olive oil, lemon juice and cayenne pepper in a large bowl. Roll crabs in mixture. Lightly dredge in flour or cracker meal. Sauté in large pan 3 to 4 minutes on each side; transfer to grill and cook for 5 to 10 minutes on each side.

Warm baguette on grill. Spread inside of bun with spicy Ranch aioli; add lettuce and tomato and top with crab.


Shrimp Pilau (serves 6)
Recipe created by James Bazzelle, chef/owner of Mert’s Heart & Soul, Charlotte, N.C.

4 slices bacon
2 tablespoons chopped bell pepper
1/2 cup celery cut small
1 cup rice (raw)
3 tablespoons butter
1 teaspoon Worcestershire sauce
2 cup shrimp
1 tablespoon flour
salt and pepper to taste

Cook bacon to a crisp. Save till later. In another pot melt butter. Add celery and bell pepper. Cook 8 minutes. Add shrimp that have been sprinkled w/Worcestershire sauce and flour. Cook till flour is cooked. Season with salt and pepper. Add cooked rice and mix until rice is ''all buttery and shrimpy''. You can add more butter. Crumble the crisp bacon and stir into the pot.

Black-Eyed Peas Patties
Recipe created by James Bazzelle, chef/owner of Mert's Heart and Soul, Charlotte, NC.

2 cups cooked peas
1/4 cup cracker meal
1 cup cooked rice
1 egg
1/2 cup chopped green onion
salt and pepper to taste

Grind and mash cooked beans. Add all other ingredients. Shape mixture into balls and then flatten (if patties are too wet, add additional cracker meal sparingly until the mixture thickens). Saute until brown in oil and butter mix, then serve.


Black-Eyed Peas
Recipe created by James Bazzelle, chef/owner of Mert's Heart and Soul, Charlotte, NC.

1lb. dry black-eyed peas
5 cups water
1 chopped onion
1/2 teaspoon pepper
1 minced clove garlic
1 bay leaf
1 lb. margarine (1 cup olive oil)
1/2 teaspoon salt

Wash beans and soak in water. Remove any beans that float and stones. Drain soiled water and soak the beans in fresh water. After soaking, begin cooking process. Bring beans to a boil, and then cover and simmer. Cook the beans for one hour stirring occasionally. Season the beans to taste and service with rice and cord bread.


Ambrosia
Recipe created by James Bazzelle, chef/owner of Mert's Heart and Soul, Charlotte, NC.

1 1/2 cup orange juice
1/4 cup powdered sugar
2 large bananas cut into 1/2 slices
7 large oranges peeled and cut into 1/2 slices (remove the white membrane just under the orange peel; save juice)
1 3 1/2 oz. can flaked coconut
1 16 oz. jar maraschino cherries, drained
1 20 oz. can pineapple chunks, drained
1/4 cup whole pecans

Combine orange juice and powdered sugar; stir well. Set aside. Dip bananas in orange juice mixture. Mix all ingredients and cover. Refrigerate before serving.


Coca-Cola and Brown Sugar Glazed Pork Roast
Recipe created by James Bazzelle, chef/owner of Mert's Heart and Soul, Charlotte, NC.

1 (2-3lb.) boneless pork loin roast
3 tablespoons brown sugar
2 tablespoons coca-cola
3 tablespoons Dijon mustard
1 lb. carrots, quartered
6 red potatoes, halved

Place roast in roasting pan; add carrots and potatoes. Combine brown sugar, Dijon mustard, coca-cola, and salt and pepper. Rub over roast. Bake roast at 350 degrees for 20 minutes or until it reaches 160 degrees. Serve.

Charleston Red Rice
Recipe created by James Bazzelle, chef/owner of Mert's Heart and Soul, Charlotte, NC.

8-10 slices bacon
2 cups chopped onions
1/2 stalk celery, chopped
1/2 green pepper, chopped
3 cups tomatoes
2 cups rice
1/8 cup sugar
4 tablespoons melted butter
1 teaspoon salt
1 teaspoon pepper

Cook bacon in large skillet; remove bacon. Saute onions, celery, and green peppers in bacon drippings; stir in salt, pepper, tomatoes, and sugar. Mix butter and rice. Add tomato mixture and crumbled bacon. Add to baking dish. Cover and bake at 350 degrees for 25 minutes. Serve.  

Turkey Soup
Recipe created by James Bazzelle, chef/owner of Mert's Heart and Soul, Charlotte, NC.

1/4 cup chicken broth
2 cups turnips, diced
2 cups celery, chopped
1 cup onion, chopped
2 cups tomatoes, stewed
2 cups potatoes, diced
1 teaspoon salt
1 teaspoon pepper

De-bone leftover turkey; cut into small pieces. Combine all ingredients. Cover. Simmer for 1 - 1 1/2 hours. Cook longer if needed. Add additional broth if needed. Serve.

Frogmore Stew (Serves 10)
Recipe created by James Bazzelle, chef/owner of Mert's Heart and Soul, Charlotte, NC.

1/4 cup Old Bay seasoning
3 lb. sausage
2 tablespoons salt
2 lb. new potatoes
2 teaspoons pepper
10 ears corn cut in half
2 onions cut into quarters
4 lb. shrimp

Fill a large pot one-third full of water. Add Old Bay, salt, pepper, and onions. Bring to a boil. Add sausage and cook for 30 minutes. Add corn and cook for 8 minutes. Add shrimp and cook for three minutes. Drain and serve. Have serving with sausage, potatoes, corn, and shrimp.

Serve cocktail sauce with shrimp and butter for corn.

Catfish and Gravy
Recipe created by James Bazzelle, chef/owner of Mert's Heart and Soul, Charlotte, NC.

2 strips bacon
1/2 (3oz.) onion
1 cup flour
1/2 (3oz.) bell pepper
2 catfish fillets
4 cups water
salt and pepper

This is a simple recipe and a one pan (old black iron frying pan). Fry bacon; set aside. Flour fish (add salt and pepper) and brown in skillet. Set aside. Add bell pepper and onion. Add flour to pan if needed. Blend in water as needed. Add fish and let simmer 2-3 minutes. Serve over rice.

Smothered Chicken
Recipe created by James Bazzelle, chef/owner of Mert's Heart and Soul, Charlotte, NC.

1 1/2 cups chicken stock
8 pieces of chicken
1 cup flour
1/4 cup olive oil
1 cup chopped onion
3 stalks of chopped celery
1 diced garlic clove
2 tablespoons salt
3 tablespoons black pepper

Heat oil; flour chicken. Brown the chicken in the oil, then place the chicken in a casserole dish. Saute onion, garlic, and celery for 1-2 minutes. Add flour and make a roux, add stock and water. If needed, add salt and pepper. Pour over chicken and cover. Bake for about 1 1/2 hours or until tender. Serve.

Sauteed Squash
Recipe created by James Bazzelle, chef/owner of Mert's Heart and Soul, Charlotte, NC.

3 cups sliced yellow squash
1 chopped onion
1 chopped tomato
1/2 cup chopped green onion
2 tablespoons olive oil
1 tablespoon butter
3-4 dashes of white wine

Heat butter and olive oil in saute pan. Add all of vegetables when pan begins to sizzle. Add wine and shake the pan to prevent sticking until squash is tender. Serve.

Bread Pudding with Whiskey Sauce
Recipe created by James Bazzelle, chef/owner of Mert's Heart and Soul, Charlotte, NC.

3 1/2 cups bread (stale, hard)
3 cups warm milk
3 eggs
1/2 cup sugar
1 teaspoon vanilla
1/2 teaspoon cinnamon
2 tablespoons lemon juice
1/4 cup raisins

Combine milk and bread. Soak for 15 min. Add the other ingredients and stir until well blended. Bake for about 45 min. in 350 degree oven.

Whiskey Sauce
1 cup sugar
1/2 cup water
1/4 cup lemon juice
2 tablespoon whiskey (wild turkey)

Add sugar and lemon juice; boil until tight. Add whiskey, cook for about 2 minutes. Cool. Serve over bread budding.

Shrimp Scampi
Recipe created by James Bazzelle, chef/owner of Mert's Heart and Soul, Charlotte, NC.

2 lbs. peeled medium-sized shrimp
1/4 cup chopped green onions
1/4 cup chopped fresh parsley
4 cloves garlic
1/4 lb. butter
1/4 cup dry white wine
Dash of salt
Dash of black pepper

Saute onions and garlic in butter until tender. Add shrimp and cook 2-3 minutes under low heat. Add remaining ingredients and simmer 2 more minutes until shrimp are pink. Serve over rice.

Fried Catfish
Recipe created by James Bazzelle, chef/owner of Mert's Heart and Soul, Charlotte, NC.

4 medium catfish
1 teaspoon salt
1/4 teaspoon cayenne pepper
2 cups self-rising cornmeal (fish breading)
1/4 cup white vinegar
Vegetable oil

Sprinkle catfish with salt and pepper. Add vinegar and marinate 1 - 2 hours. Place cornmeal in brown bag and add catfish one at a time. Shake until coated. Fry in hot vegetable oil until fish floats to the top and is golden brown. Drain well; serve.

Roasted Corn on the Cob
Recipe created by James Bazzelle, chef/owner of Mert's Heart and Soul, Charlotte, NC.

4 ears fresh corn
1/4 cup vegetable oil
1/2 tablespoon salt

Rub oil and salt on corn. Roast in over for 30-45 minutes at 350 degrees until done.


Egg Custard Pie

Recipe created by James Bazzelle, chef/owner of Mert's Heart and Soul, Charlotte, NC.

1 unbaked 9-inch pie shell
1/4 teaspoon nutmeg
4 eggs, beaten
2 1/4 cups milk
1/4 cup sugar
1/4 teaspoon salt
1 teaspoon vanilla extract

Bake pie shell for 5 minutes at 500 degrees; let cool. Combine eggs, sugar, vanilla, salt, and 1/4 teaspoon nutmeg. Blend gradually; stir in milk. Pour well-mixed batter into shell and sprinkle with nutmeg. Bake at 400 degrees for 15 minutes. Reduce heat to 325 degrees and bake an additional 35 minutes or until a knife inserted in center comes out clean. Cool before serving.


Mert's Potato Salad
Recipe created by James Bazzelle, chef/owner of Mert's Heart and Soul, Charlotte, NC.

6 lg. baking potatoes
6 hard boiled eggs
1/2 jar (12 oz.) sweet relish
1 cup mayonnaise
2 tbs. of mustard
1/2 lg. or medium onion chopped
2 stalks of chopped celery
Salt and pepper

Boil potatoes and eggs; let both eggs and potatoes cool. When cooled, peel and cut potatoes into small cubes. Peel and chop eggs. Combine all ingredients into a large bowl, salt and pepper to taste. Add more mayonnaise if needed. Refrigerate or serve at room temperature.


Baked Beans
Recipe created by James Bazzelle, chef/owner of Mert's Heart and Soul, Charlotte, NC.

2 cans of vegetarian baked beans
1/4 cup of brown sugar
1/4 cup of white sugar
1/2 cup of chopped onion
2 tbs. of mustard
1/4 cup of extra virgin olive oil

Mix all ingredients and place in a greased baking pan. Cover and put on the grill. Grill should maintain a temperature of 360 degrees. Bake for 1 1/2 hours. Serve.


Grilled Honey Chicken
Recipe created by James Bazzelle, chef/owner of Mert's Heart and Soul, Charlotte, NC.

4 boneless chicken breasts
1/2 cup extra virgin olive oil
1/2 cup mustard
1 cup honey
1 tbs. lemon juice
Salt and pepper

Place chicken one at a time between two pieces of wax paper or plastic wrap. With a meat mallet or heavy rolling pin, flatten chicken to 1/2 thickness. Combine other ingredients in a bowl. Place chicken in the marinade and refrigerate 1 - 2 hours. Remove chicken from marinade (reserve marinade). Place on a lightly greased medium hot grill, basting occasionally with reserved marinade. Cooking time is about 4 minutes on each side.


Grilled South Carolina Peaches
Recipe created by James Bazzelle's wife, Renee Bazzelle.

4 lg. South Carolina Peaches (halved crosswise, with seed removed)
1 tbs. melted butter

This will be the last item on the grill as the coal will be dying out at this point. Brush butter on peaches and place on low temperature grill, cut side down. Grill 2 - 3 minutes on both sides. Do not overcook. Grill just until peaches show grill marks. This recipe can be used with pineapples as well by peeling the fruit to the core and slicing to the desired thickness.

Oyster Dressing
Recipe created by James Bazzelle, chef/owner of Mert's Heart and Soul, Charlotte, NC

1 loaf French or crushed bread, coarsely crumbled
1 lg. onion, diced
2 tbs. poultry seasoning
1 tsp. ground sage
1 tsp. salt
1/4 tsp. ground pepper
1/2 cup milk
12 oz. to 16oz. oysters, coarsely chopped
1 cup chicken broth
1/2 stick margarine or butter

Combine bread crumbs, onion, and seasoning. Mix well. Add broth and milk; mix. Add oysters. Spread dressing in baking pan and dot with margarine (or butter). Bake at 400 degrees for about 30 minutes. Serve.

Cranberry Sauce
Recipe created by James Bazzelle, chef/owner of Mert's Heart and Soul, Charlotte, NC.

1 lb. bag fresh cranberries
1 cup light brown sugar
1 cup sugar
1 grated orange rind
1/4 cup orange juice
1/4 tsp. cinnamon

Pick over and wash cranberries. Place in a large saucepan. Add remaining ingredients and bring to a boil, stirring thoroughly but gently. Cover and boil until cranberries burst. Place cooked cranberries in fridge about  4 -5 minutes until mixture jells.

Mert's Pork Roast with Caribbean Rub
Recipe created by James Bazzelle, chef/owner of Mert's Heart and Soul, Charlotte, NC.

10-12 lb. pork roast
1 cup white vinegar
1/4 cup curry powder
1 tsp. cinnamon
1 tsp. nutmeg
1 tsp. curried red pepper
2 tsp. granulated garlic
1/4 cup parsley flack
1/2 cup olive oil
1 tsp. salt

Mix ingredients for rub in bowl until it becomes a paste. Rub all over the roast. Cover and bake at 350 degrees for about 4hrs. or until well done.

Sauteed Spinach
Recipe created by James Bazzelle, chef/owner of Mert's Heart and Soul, Charlotte, NC.

1 - 2 bags of fresh spinach
1/4 cup olive oil
1 onion, chopped
1 garlic glove, chopped

Cook onion and garlic in hot oil until soft. Do not brown. Add spinach. Stir. As spinach wilts, add more spinach. Cook over low heat. Add salt and pepper to taste.

Sauteed Fresh Collard Greens with Balsamic Vinegar
Cook greens as with the spinach. Add 1/4 cup to 1/2 cup balsamic vinegar. Cook until greens are wilted and tender. Cook time is 3 - 4 minutes more than the spinach.


Rice Pudding

Recipe created by James Bazzelle, chef/owner, Mert's Heart and Soul, Charlotte, NC.

4 eggs
2 cups milk
1/2 cup sugar
1tbs. butter, melted
1 tsp. vanilla
1/4 tsp. salt
2 cups rice (cooked)
1/2 cup raisins
1 tsp. cinnamon
1/4 tsp. nutmeg

Beat eggs and add milk, sugar, butter, vanilla, and salt. Stir in rice and raisins. Pour into buttered baking dish. Sprinkle with cinnamon and nutmeg. Bake at 325 degrees for about 30 minutes.


Peanut Brittle

Recipe created by James Bazzelle, chef/owner of Mert's Heart and Soul, Charlotte, NC.

2 cups sugar
1 cup corn syrup
2 cups peanuts
2 tsp. baking soda
2 tsp. butter
1 tsp. vanilla

Cook sugar and corn syrup until sugar is dissolved. Add peanuts and cook until mixture turns a golden color. Add butter, vanilla, and baking soda. Stir lightly and pour onto buttered cookie sheet until cool.

Shrimp Salad
2 1/2 lb. shrimp de-veined, cooked, and chopped
2 tbsp lemon juice
1/2 tsp minced onion
1/2 tsp celery seed
1 tsp Tabasco
1 c mayonnaise

Mix shrimp, salt, and juice together. Add other ingredients. Serve as a salad or on sandwiches.

String Beans
3 small cans green beans
3 or 4 strips of bacon
1 tsp sugar
1 small onion, chopped
Salt and pepper to taste

Wash the green beans with running water and drain. Fry the bacon until it's about half done then add the onion and green beans. Add salt, sugar, and black pepper. Cook until steam comes from the beans. Turn one time, do not overcook.

Buttermilk Fried Chicken
1 fryer cut up
2 c buttermilk
flour to coat
salt and pepper
2 c fryer oil
2 tbsp garlic
1 tbsp sugar

Mix buttermilk, salt, garlic, pepper, and chicken pieces. Marinate for at least 2 hours. Place enough chicken pieces in a plastic bag with enough flour to coat each piece; shake well. Put oil into heavy skillet. Heat oil until hot and then add chicken. When chicken is brown on one side, turn. In order to properly fry chicken you must watch it carefully, turning each piece so that it browns but does not burn. Adjust the heat throughout process; oil should be sizzling, not popping. Drain cooked chicken on paper towels, serve.

Corn Pudding
2 tbsp flour
2 tbsp sugar
1 tsp salt
3 eggs well beaten
2 c milk
2 c yellow corn

Mix flour, sugar, and salt. Add the eggs and mix well. Add milk and corn, mix well. Pour into well-buttered casserole dish. Dot with butter. Cook at 350 degrees about 45 minutes or until custard is firm.

Smothered Pork Chops
4 pork chops
1 teaspoon salt
1/4 teaspoon pepper
1 teaspoon garlic powder
1/4 cup bacon drippings or vegetable oil
1 large onion (diced)
3 tablespoons flour
1 cup water

Mix seasoning together and rub on chops. Save some of the seasonings for gravy. Dust each chop with flour. Add to heated oil in heavy skillet. Brown on each side. Remove chops from the pan and remove all but 1/4 cup drippings from the pan. Add an onion to the pan and saute until almost done. Add about 3-4 tablespoons of flour and seasonings to the pan. Brown the flour until it is as brown as possible without burning it or the onion. Add water and stir. Return chops to pan and add sufficient water to cover. Bring to a quick boil. Reduce heat to low. Cover and simmer about an hour or until chops are tender. Season to taste if needed.

Baked Sweet Potatoes
1 sweet potato per person
butter
cinnamon to taste

Scrub potatoes and rinse with water until clean. Bake potatoes without breaking the skin. Serve with butter and cinnamon. The best sweet potatoes for baking are about 5 to 6 inches long.

Green Beans with New Potatoes
1 onion, chopped
1 smoked turkey wing
6-8 unpeeled small new potatoes
salt and black pepper
1 smoked turkey wing
2-3 lbs. fresh green beans
1 teaspoon sugar
3-4 tablespoons vegetable or olive oil
32 oz. water

Wash and scrub potatoes. Remove ends and straw on the green beans. Saute onion in olive oil over medium heat and add water, sugar, and turkey wing. Bring to a boil. Reduce the heat and simmer for about 1 hour. Add green beans. Cover pot and cook with low heat. Cook for about 30-40 minutes. In the last 20 minutes of cooking add the potatoes, salt, and pepper to taste. Cook until potatoes are tender. Serve.

Fresh Strawberry Pie
1 pie shell
1 cup fresh strawberries
1 cup sugar
1 tablespoon fresh lemon juice
4 1/2 teaspoons cornstarch
1/3 cup strawberry gelatin

Wash strawberries and allow to drain in a saucepan. Combine sugar, lemon juice, and cornstarch. Cook over medium heat until mixture is transparent. Add gelatin, stirring until dissolved. Place strawberries in pie shell. Pour syrup over strawberries and chill.

Vanilla Whipped Cream
1 cup chilled whipping cream
1 tablespoon sugar
3/4 teaspoon vanilla

Beat sugar, cream, and vanilla until firm peaks form. Cover and chill up to three hours before serving. Place a dollop of cream over each individual pie serving. 

Pimento Cheese
2 cups shredded extra-sharp cheddar cheese
1 (2 oz.) jar diced pimento, drained
1/4 cup mayonnaise
1 tablespoon lemon juice
1/4 teaspoon hot sauce

Combine all ingredients in food processor. Mix well. Chill.

Cajun Wedge Potatoes
1/2 cup vegetable oil
4 medium potatoes
1-2 tablespoons Cajun spice

Heat oven at 350 degrees. Pour oil into baking dish and place in oven until hot. Slice potatoes into wedges. Roll into Cajun mix. Add potatoes to hot oil and turn occasionally. Bake for 20 min. Drain and serve.

Tarragon Chicken Salad
1 1/2 cups chopped (cubed), cooked boneless chicken breast
3-4 tablespoon mayonnaise
2 tablespoons chopped celery
2 tablespoons tarragon
1/4 cup lemon juice
3/4 teaspoon salt
1/2 teaspoon garlic powder
1/4 teaspoon black pepper

Combine all ingredients. Stir well. Chill, then serve.

Eggplant and Peppers
1 large focaccia
2 tablespoons olive oil
1 small eggplant cut into (1/2) slices
4 tablespoons tomato paste
1 small onion sliced finely
1 small red pepper cut into thin strips
3 tablespoons chopped fresh basil leaves
1/2 cup grated cheddar cheese
3 tablespoons shredded parmesan cheese

Cook eggplant until soft. Drain. Cut focaccia into four squares, then in half. Toast each side until golden then spread with tomato paste. Layer the eggplant and onion, red pepper, basil, and the combined cheeses on each square. Place under moderately hot heat. Bake 2-3 minutes or until the cheese is melted.

Coconut Squares
1 stick margarine
1 cup graham cracker crumbs
1 can flaked coconut
1 cup pecans
1 cup chocolate chips
1 cup evaporated milk

Melt margarine in 8 x 8 pan. Mix all other ingredients together. Bake 30 minutes at 350 degrees. Cut into squares. Serve.

Glazed Acorn Squash
1 lg. acorn squash
1/2 c brown sugar
1/4 c melted butter

Cut squash into 3/4-inch thick pieces. Remove seeds and place squash in a baking dish. Pour butter and sugar over squash. Bake at 350 degrees for 30 min. or until soft.

Creamed Corn
6 medium ears fresh corn
1/4 c butter
1/4 c water
1/2 c half-and-half
1/4 c flour
1/4 c oil
salt and pepper to taste

Cut corn from cob. Combine corn, butter, and water in a pot. Cook over medium heat 10 min. or until corn is done, stirring occasionally. Combine oil and flour to make roux. Add roux to corn, stirring well. Cook until thickened and bubbly, stirring often.

Chicken and Dumplings
1 3lb. fryer
2 qts. water
2 c flour (self rising)
3 tbsp. shortening
3/4 c milk
salt and pepper to taste

Place chicken in pot. Add water, cover, bring to boil. Reduce heat and simmer 1 hour or until tender. Remove chicken and debone. Cut meat into bite-sized pieces, set aside. Bring broth to a boil. Combine flour and shortening. Add milk and stir until flour is moistened. Turn dough out onto a well-floured surface. Knead lightly four or five times. Pat dough out into 1/4-inch thickness. Pinch off dough in 1 1/4-inch pieces and drop into boiling broth. Reduce heat to medium low and cook 8-10 minutes, stirring some. Add chicken.

Beef Tips
1 lb. beef stew
1 1/2 qt. water
1 c flour
1/2 c oil
1 onion, chopped
1 stalk celery, chopped
1/4 c granulated garlic
salt and pepper to taste

Brown beef in oil. Add flour to coat and stir. Add water and other ingredients. Bring to a hard boil. Reduce heat to a simmer. Cook for 45 min. to an hour or until meat is tender. Serve over rice.

Bananas Foster
1/4 c butter
1/4 c brown sugar
1 tbsp. imitation banana extract
1/4 c light rum
4 bananas split and quartered
vanilla ice cream

Melt butter in large skillet. Add brown sugar and cinnamon. Cook over medium heat until mixture is bubbly. Add bananas. Add banana extract. Stir for about 2 minutes. Put rum in small long-handled sauce pan. Heat until warm. Remove from heat. Ignite with a long match. Pour over bananas. Baste with sauce until flames die down. Serve immediately over ice cream.

Spinach Lentil Soup
2 cups brown lentils
5 cups water
2 teaspoons olive oil
1 onion finely chopped
2 crushed garlic cloves
20 spinach leaves finally chopped
1 teaspoon ground cumin
1 teaspoon finely graded lemon rind
2 cups vegetable stock
2 cups water
2 tablespoons finely chopped fresh coriander
salt to taste

Bring lentils to boil in 5 cups of water and then simmer for one hour. Rinse and drain. In a separate pan heat the oil, add the onion and garlic. Cook until golden. Add spinach and cook for about 2 minutes. Add lentil, cumin, lemon rind, vegetable stock and 2 cups of water to the pan. Simmer uncovered for 15 minutes. Add the coriander.

Fried Okra
1 - 1 1/2 lb. fresh okra
1/2 cup cornmeal
1/2 cup cracker meal
Vegetable oil
Adobo salt to taste
2 eggs beaten

Wash okra and cut off tips and stem ends. Cut okra crosswise into 1/2 in. slices. Roll okra in egg, then in meal mix. Fry in hot oil until golden brown. Drain well on paper towels.

Stir Fry Greens
1 lb. or 1 bag of greens (collard, kale, mustard)
1 onion chopped
1 clove garlic chopped
1/4 cup olive oil
1/4 cup balsamic vinegar
salt to taste

Heat oil in a large skillet. Add ingredients, stir frying over high heat about 5 minutes or until greens are tender. 

Fried Pork Chops w/Gravy
2-4 pork chops
1-2 cups flour
vegetable oil
salt and pepper
1 onion, chopped
1-2 cups water

Add salt and pepper to the flour. Coat each pork chop with flour. Heat oil until hot. Add chops one at a time. Cook until brown on both sides, adjusting heat as needed. Remove chops. Add onion to the oil and cook until onions are soft. Add flour that was used to coat the chops; just enough flour to soak up the oil. Stir until the flour is brown (roux). Add water and salt and pepper to taste. Place chops in gravy and simmer for 20 minutes. 

Pecan Pie
1 9 in. pie crust
3 eggs
1 cup dark corn syrup
1 cup pecan halves
2/3 cup sugar
1/2 tsp salt
1/3 cup melted butter

Heat oven to 375 degrees. Beat eggs, sugar, salt, butter, and corn syrup together. Mix in pecans. Pour into pie crust. Bake 40-50 minutes or until filling is set and the crust is brown.

Gazpacho
1/4 cup vegetable oil
2 tablespoons lemon juice
3 cups tomato juice
1 cup beef broth
1/4 cup finely chopped onion
1 cup finely chopped celery
1 green pepper finely chopped
1 cucumber diced
Tabasco sauce to taste
salt and pepper to taste

Beat together oil and lemon juice. Stir in all other ingredients. Refrigerate four or more hours before serving. 

Boiled Peanuts
5 lbs. fresh raw peanuts
1/3 box of salt

Cover peanuts completely with water. Add salt and boil for 1 hour and 30 minutes or until tender. Test for salty taste. If peanuts are salty enough, drain immediately. If peanuts are not salty, soak in salty water until desired taste is reached.

Ginger-Honey Flank Steak
1/4 cup oil
1/4 cup soy sauce
2 tablespoons honey
2 tablespoons vinegar
2 tablespoons minced onions
1 minced garlic clove
1 teaspoon ground ginger
2 lbs. beef flank steak

Combine all ingredients and pour marinade over steak. Refrigerate 3 to 4 hours. Remove from marinade and pat dry. Grill over high heat to desired degree of preparedness. 

Apple Oat Crisp
1 lemon
3 lbs. apple peeled, cut, and cored
1/3 cup (plus 1/4 cup) light brown sugar
2 tablespoons (plus 1/3 cup) flour
1 teaspoon ground cinnamon
1/2 teaspoon salt
1 cup old-fashioned oats, uncooked
4 tablespoons soft butter

Pre-heat oven to 425 degrees. Squeeze 2 tablespoons of lemon juice in a glass baking dish. Toss lemon juice with apples and add 1/3 cup light brown sugar, salt, 2 tablespoons of flour and cinnamon. In a mixing bowl add oats and remaining sugar and flour. Add butter mix with your hand until mixture resembles coarse crumbs. Sprinkle over apple mixture. Bake about 30 or 45 minutes or until apples are tender and topping is light brown.

  1. Grilled Soft-Shell Crab Sandwich
  2. Shrimp Pilau
  3. Black-Eyed Peas Patties
  4. Black-Eyed Peas
  5. Ambrosia
  6. Coca-Cola and Brown Sugar Glazed Pork Roast
  7. Charleston Red Rice
  8. Turkey Soup
  9. Frogmore Stew
  10. Catfish and Gravy
  11. Smothered Chicken
  12. Sauteed Squash
  13. Bread Pudding
  14. Shrimp Scampi
  15. Fried Catfish
  16. Roasted Corn on the Cob
  17. Egg Custard Pie
  18. Mert's Potato Salad
  19. Baked Beans
  20. Grilled South Carolina Peaches
  21. Grilled Honey Chicken
  22. Oyster Dressing
  23. Cranberry Sauce
  24. Mert's Pork Roast with Caribbean Rub
  25. Sauteed Fresh Spinach
  26. Rice Pudding
  27. Peanut Brittle
  28. Shrimp Salad
  29. String Beans
  30. Buttermilk Fried Chicken
  31. Corn Pudding
  32. Smothered Pork Chops
  33. Baked Sweet Potatoes
  34. Green Beans with New Potatoes
  35. Fresh Strawberry Pie
  36. Vanilla Whipped  Cream
  37. Pimento Cheese
  38. Cajun Wedge Potatoes
  39. Tarragon Chicken Salad
  40. Eggplant and Peppers
  41. Coconut Squares
  42. Glazed Acorn Squash
  43. Creamed Corn
  44. Chicken and Dumplings 
  45. Beef Tips
  46. Bananas Foster
  47. Spinach Lentil Soup
  48. Fried Okra
  49. Stir Fry Greens
  50. Fried Pork Chops w/Gravy
  51. Pecan Pie
  52. Gazpacho
  53. Boiled Peanuts
  54. Ginger-Honey Flank Steak
  55. Apple Oat Crisp

 

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