Make the sauce: Mix the mayonnaise, horseradish, ketchup and Cajun seasoning in a bowl; set aside.
Fry the pickles: Heat 1 inch peanut oil in a pot over medium-high heat until a deep-fry thermometer registers 375 degrees F. Meanwhile, whisk the flour, Cajun seasoning, Italian seasoning, cayenne pepper, 1/2 teaspoon salt and 1/2 cup water in a large bowl until smooth. Spread the pickles on paper towels and pat dry.
Add half of the pickles to the batter and toss to coat. Remove from the batter using a slotted spoon, letting the excess drip off, and add to the oil one at a time. Fry until golden brown, 1 to 2 minutes; remove with a slotted spoon and drain on paper towels. Return the oil to 375 degrees F and repeat with the remaining pickles and batter. Serve immediately with the prepared sauce.
Cheesy Corn Fritters – Crispy on the edges, soft in the middle and so delicious, these little cheesy cakes are so easy to put together and make a great side dish for any dinner!
Native Americans had been using ground corn (maize) as food for thousands of years before European explorers arrived in the New World. Corn-based products, such as corn flatbread, arepa and cornbread were staple foods in Pre-Columbian Americas. Native Americans did not use deep frying techniques, however, which require ample supplies of cooking oil as well as equipment in which the oil can be heated to high temperatures.
European settlers learned recipes and processes for corn dishes from Native Americans, and soon devised their own cornmeal-based recipe variations of European breads made from grains available on that continent. The corn fritter probably was invented in the Southern United States, whose traditional cuisine contains a lot of deep fried foods.
Crispy on the edges, soft in the middle and so delicious, these little cheesy cakes are so easy to put together and make a great side dish for any dinner!
Mix the corn, cornmeal, flour, paprika, egg, parmesan, green onion, cilantro, lime juice in a large bowl. Add some water if the mixture is too dry.
Heat 1 tablespoon in a pan. Spoon the corn mixture into the pan to form patties and cook until golden brown on both sides, about 4 minutes per side. Garnish with a dollop of cream. Enjoy!
The American English expression “fried chicken” was first recorded in the 1830s, and frequently appears in American cookbooks of the 1860s and 1870s. The origin of fried chicken in the southern states of America has been traced to precedents in Scottish and West African cuisine. Scottish fried chicken was cooked in fat, and West African fried chicken added different seasonings, and was battered and cooked in palm oil. Scottish frying techniques and African seasoning techniques were used in the American South by enslaved Africans.
Whisk together the flour, cornstarch, baking powder, 2 teaspoons salt, and the remaining spice mixture in a large bowl. Add 3 tablespoons of the marinade from the zipper-lock bag and work it into the flour with your fingertips. Remove one piece of chicken from the bag, allowing excess buttermilk to drip off, drop the chicken into the flour mixture, and toss to coat. Continue adding chicken pieces to the flour mixture one at a time until they are all in the bowl. Toss the chicken until every piece is thoroughly coated, pressing with your hands to get the flour to adhere in a thick layer.
Adjust an oven rack to the middle position and preheat the oven to 350°F. Heat the shortening or oil to 425°F in a 12-inch straight-sided cast-iron chicken fryer or a large wok over medium-high heat. Adjust the heat as necessary to maintain the temperature, being careful not to let the fat get any hotter.
One piece at a time, transfer the coated chicken to a fine-mesh strainer and shake to remove excess flour. Transfer to a wire rack set on a rimmed baking sheet. Once all the chicken pieces are coated, place skin side down in the pan. The temperature should drop to 300°F; adjust the heat to maintain the temperature at 300°F for the duration of the cooking. Fry the chicken until it’s a deep golden brown on the first side, about 6 minutes; do not move the chicken or start checking for doneness until it has fried for at least 3 minutes, or you may knock off the coating. Care- fully flip the chicken pieces with tongs and cook until the second side is golden brown, about 4 minutes longer.
Transfer the chicken to a clean wire rack set on a rimmed baking sheet and place in the oven. Cook until an instant-read thermometer inserted into the thickest part of the breast registers 150°F and the legs register 165°F, 5 to 10 minutes; remove the chicken pieces to a second rack or a paper-towel-lined plate as they reach their final temperature. Season with salt and serve—or, for extra-crunchy fried chicken, go to step 7.
Place the plate of cooked chicken in the refrigerator for at least 1 hour, and up to overnight. When ready to serve, reheat the oil to 400°F. Add the chicken pieces and cook, flipping them once halfway through cooking, until completely crisp, about 5 minutes. Transfer to a wire rack set on a rimmed baking sheet to drain, then serve immediately.
Colonel Sanders officially started KFC when he turned 40, back in 1930. He bought a roadside motel in Corbin, Kentucky, and started serving his southern style chicken. But Colonel Sanders didn’t perfect his unique blend of 11 herbs and spices that are still used today, and still top secret, until 1939.
Another memory from New Orleans. Slow Cooker Jambalaya with andouille sausage, chicken and shrimp cooked low and slow with bold spices and vegetables with just 10 minutes of prep.
This is a rice dish that originated in south Louisiana in the 18th century. While there are countless variations, a standard recipe contains rice, protein, seasoning vegetables and spices.
Another memory from New Orleans. Slow Cooker Jambalaya with andouille sausage, chicken and shrimp cooked low and slow with bold spices and vegetables with just 10 minutes of prep.
Georgia Peach Cobbler – I have a soft spot for southern food. This is TRULY the most amazing, most delicious and seriously the easiest peach cobbler recipe you will EVER stumble upon!
Peach cobbler is a popular dessert in the southern United States. American settlers invented peach cobbler because they didn’t have the proper ingredients and tools to make peach pie. The Georgia Peach Festival created National Peach Cobbler Day in the 1950s to promote the sale of canned peaches.
Now living in Georgia, We have a soft spot for southern food. This is TRULY the most amazing, most delicious and seriously the easiest peach cobbler recipe you will EVER stumble upon!
Pour melted butter into center of 9×13-inch baking dish, do not spread butter around pan.
In a separate bowl, combine flour, 1 cup sugar, salt, and baking powder. Slowly pour in milk and vanilla extract,and stir to combine. Pour batter over butter, but do not stir.
Add brown sugar, peach slices, and lemon juice to a saucepan on high heat. Stir frequently until sugar is completely melted and peaches have released their juices.
Pour peaches over top of batter. Do not stir.
Bake for 40-45 minutes or until top of cobbler is a golden in color.
Serve warm or cold, or with a scoop of ice cream. Enjoy
