Barbecue Ribs

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Barbecue Ribs
Course Dinner
Cuisine American
Servings
Ingredients
Course Dinner
Cuisine American
Servings
Ingredients
Instructions
  1. Combine all ingredients, mix well. Season ribs all over
  2. place bone side down in smoker heated to 240. Turn and baste with apple juice every hr for 4-5 hrs. Done when 2 side by side bones putt apart easily.
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Fried Chicken, Grandma’s Best

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Fried Chicken Grandma's Best
Course Lunch
Cuisine American
Prep Time 20 minutes
Cook Time 20 minutes
Servings
servings
Ingredients
Course Lunch
Cuisine American
Prep Time 20 minutes
Cook Time 20 minutes
Servings
servings
Ingredients
Instructions
  1. combine first 6 ingredients and sprinkle over chicken, making sure to cover all sides. Put chicken into refrigerator for 1 hour.
  2. Whisk buttermilk and hot sauce together, adding more heat if desired. Pour this mixture over the chicken and refrigerate overnight. Minimum 3 hours.
  3. Fill large pot with oil. Heat oil to 375. Combine flour, salt, pepper, and dill, and put into large paper grocery bag
  4. Remove chicken from fridge, and drain. Dredge the chicken in the flour, and shake off any excess flour.
  5. Gently place chicken into oil. as the temp of oil drops, try to keep it at 350. Turn chicken every 2 minutes, browning evenly. after 8 min. take one piece out and stick it with a fork all the way to the bone. If juice is clear it should be done.If juice is red put back-in and cook for 2 minutes more.
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Creole Oyster Dressing Black Nocino®

This Oyster Dressing is almost like a savory oyster bread pudding with the addition of the Black Nocino® pepper sauce

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Creole Oyster Dressing Black Nocino®
Course Side Dish
Cuisine American
Prep Time 30 min
Cook Time 60 min
Passive Time 5 min
Servings
people
Ingredients
Course Side Dish
Cuisine American
Prep Time 30 min
Cook Time 60 min
Passive Time 5 min
Servings
people
Ingredients
Instructions
  1. assemble ingrédients
  2. In a small bowl make seasoning mix
    Creole Seasoning mix
  3. drain oysters measure water. add cold water to equal 1 cup set aside in refrigerator. preheat oven to 350F
  4. chop all ingredients 1) bell pepper, onions, celery, and green onion bottoms 2) garlic 3) green onion tops, and parsley 4) spice mix
  5. melt 4 Tbsp butter over med high heat. Add 1/2 of bell pepper mixture. Saute till brown. 8 minutes.
  6. Add garlic to skillet, 2 teaspoons of seasoning mix, and 1 tsp Black Nocino® Lower heat to medium and cook 5 minutes.
  7. Add remaining 1/2 of bell pepper mixture., 4 Tbsp butter and Bay leaves. Cook mixture for 10 minutes.
  8. Stir in reserved oyster liquid, and cook over high heat for 10 minutes, stirring occasionally.
  9. Stir in remaining seasoning 1 tsp Black Nocino®, and enough bread crumbs to make a moist but not runny dressing. Remove from heat. Remove and discard bay leaves. Stir in green onion mixture. Stir in drained oysters.
  10. Gently spoon dressing mixture into 8x8x2 inch baking dish. Bake uncovered 30 minutes
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Fried Oyster Po’ Boy

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Fried Oyster Po' Boy
Course Lunch, Main Dish
Cuisine American
Prep Time 15 minutes
Cook Time 5 minutes
Passive Time 5 minutes
Servings
peoplee
Ingredients
Course Lunch, Main Dish
Cuisine American
Prep Time 15 minutes
Cook Time 5 minutes
Passive Time 5 minutes
Servings
peoplee
Ingredients
Instructions
  1. Drain oysters. mix with hot sauce and egg. marinate in refrigerator for at least 2 hrs.
  2. Heat butter in saucepan over med high heat. Hat to 350.
  3. Add all remaining breading mixture ingredients and mix well. Add oysters and coat well. Shake off excess flour and fry in small batches, till golden brown: around 1 1/2 min.
  4. Drain on paper towels. Split rolls. Add 4 oysters to each roll, lettuce, tomato, avocado, and onion. Top with your favorite Remoulade
  5. Assemble any way you like. Just enjoy
Recipe Notes

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