Monday, November 2, 2015

Black-N-Blue Buffalo Shrimp-N-Grits

  If I were a shrimp I would pray that this would be my end. Blackened butterflied shrimp, with the creamiest grits of all time, topped with a buffalo blue cheese sauce. Supported by butter roasted asparagus topped with goat cheese. Finally to finish it off, I added fresh diced green tomatoes. This is my take on the southern classic Shrimp-n-Grits, and of course its not at all traditional. That's not how I roll.

  Ingredients for grits:
- Grits
- Butter half pound
- Salt
- Pepper
- Heavy Cream 1 small carton

  Lets start with the grits, nothing instant. Instant grits are a bad word where I come from ( almost as bad as margarine). For this dish I used stone ground yellow grits, however, any non instant grits will work. The trick with grits is simple, low and slow. The recipe for theses is very easy. Measure grits to water ratio based on the directions on the back, or do what I do, which is just pour some grits in the water and add a lot of butter. After the grits have cooked forever, maybe an hour,  hour-and-a-half pour in about a small carton of heavy cream. keep stirring until the grits get really thick. If they're runny, it's hard to form them into balls.

  Ingredients for shrimp:
- 1 lbs large shrimp
- 1/4 lbs soft butter
- 1/3 cup white wine
- 1 Tblsp granulated garlic
- 1 tspn  Garlic Powder
- 3 Tblsp Blackening seasoning
- 1 tspn salt
- 2 tspn pepper
- 1Tblspn cayenne

   The shrimp are the ones that may be tricky, watch your fingers. You will need them to complete recipe. After cleaning the shells, and deveining the shrimp. Make an incision on the vein line, be sure to go through shrimp leaving the tail shell in tacked and that you don't cut all the way through the front either. When you lay the shrimp vein side down so the shrimp takes a scorpion like esthetic, there should be a small hole between the neck region and tail shell. Mix the salt, pepper, cayenne, and both garlics with the butter and white wine in a small mixing bowl. Separately blacken the shrimp then mix in butter marinade let chill in the fridge fro 20 minutes. When the grits are close to being done, oil a cookie sheet or casserole dish with a light coat of olive oil and place in a 350 degree oven for about eight minutes or until cooked through.

 Ingredients for Buffalo blue cheese sauce:
- 1/4 lbs butter
- 1/4 cup of white wine
- 1/4 cup bleu cheese crumbles
- 2tspn crushed pepper
- 2 Tblsp cayenne
- 3tspn garlic powder
- 2tspn salt
- 2tspn white pepper

  I'm going to make this part easy. Melt the butter, add the wine and seasonings. whisk pretty thoroughly. when the sauce has come to a boil add the blue cheese, and mix like hell, it will separate.

  Ingredients for asparagus:
- 2 bunches of thin asparagus
- 1/2 lbs soft butter
- Salt
- Pepper
- Cayenne
- Garlic powder

    In a large mixing bowl mix all the ingredients together. Be sure to be gentle, the asparagus will break......just sayin. season to taste, I purposely didn't put amounts. Put in a 9"x13" casserole dish and cover with foil. place in a 400 degree oven for 1 minutes. Remove the foil, but the oven on broil. Cook for another 5 minutes, pull the dish out and let it rest for five minutes.

    Take the shrimp lay them on a plate, and a dollop of grits in the hole under the scorpion looking tail. Add a drizzle of the buffalo blue cheese sauce over the grits. Using  a pair of tongs, grab a portion of asparagus, and spin as you pick it up and lay in the center of the plate,  place a small amount of goat cheese on the asparagus. Dice up one medium sized green tomato and use as garnish, as this will add a pleasant bitterness to the dish.

  Cook it, Love it, Live it!

Sunday, May 31, 2015

Good Ol' Fashion Sloppy Joes

  It's just you and the kids, sitting at home. The perfect kind of night to pick out a movie, eat dinner, and chill with your babies. What can you cook that fun to cook, but also fun to eat? Good ol' Sloppy Joes! It's a good recipe to get kids involved. It's easy, but it also illustrates that veggies can easily translate into deliciousness. It's small amount of prep is simple enough that it becomes a good template to teach knife work with minds that are more than willing to soak up anything. The key is extreme supervision, when teaching a child to use a knife. They don't need a chef knife, just a small utility knife, and pa airing knife will do.

           Our ingredients:

- 1 pound of ground beef or lamb
- 1 big can tomato paste
- 1 small can of tomato paste
- 1/2 red onion diced
- 4 carrots diced
- 5 celery stocks diced
- 1 diced poblano pepper
- 3 table spoons of minced garlic
- salt
- pepper
- garlic powder
- cayenne powder
- 1 1/2 cups white wine
- 1/2 cup olive oil
- 1/4 stick of butter

     Place olive oil into a 10 inch skillet and on med-high heat. When the oil is hot, add the diced veggies, as well as half the white wine. Fold in the 1/4 stick of butter, add salt, pepper, garlic powder, cayenne powder, and minced garlic. Allow to reduce and add remaining wine.

      In a separate skillet cook ground meat until done, drain and set aside.
     Add tomato paste to the veggies and transfer into a sauce pan. Add about two cups of water and simmer for about 20 minutes.
     Stir ground meat into sauce, and simmer for another 12 minutes, or until sauce is nice and thick.

Toast a bun, Texas toast, or Italian bread with a little butter and garlic. Place the sauce between the bread and enjoy!!

Wednesday, May 13, 2015

Fried Green Tomato Small Plate

  To me the idea of a small plate only works with several intertwining ideas that pull together in a unique way. Without that dimension it just isn't interesting. Its the way they are put together that make them worth the time to try. So, today we're doing a small plate based around the southern classic, the fried green tomato. It features a southwest bacon ranch aioli; a fried salad which contains white and green asparagus, poblano peppers, Brussels sprouts, and broccoli sprouts; as well as mini hamburger steaks. The southwest bacon ranch aioli is what ties it all together, it acts as a sauce for the green tomatoes, and a dressing for the salad.

       All of the items are going to use the same breading, I recommend making that first.
    Ingredients for the breading:
  • 4 cups Unbleached organic all purpose flour
  • 1 cup panko
  • Garlic powder
  • Cayenne
  • Salt
  • Pepper
  • Paprika                                                                                                                                                       
      Mix all ingredients together, and season to taste.
   Ingredients for the aioli:
  • 11/2 cups mayo (Dukes if available)
  • 1 pound bacon
  • 1/2 cup apple cider vinegar
  • 1/2 pack of dry ranch mix
  • 1 raw garlic clove
  • Salt
  • Pepper
  • Cayenne
  • Paprika
  • Chipotle
       Pan fry bacon well, place bacon into a blender and blend well. Do not discard the bacon grease or pan, as they will come back into play. Add mayo and other ingredients in the blender with the bacon, and blend until smooth.
   Ingredients for the fried salad:
  • 1 bunch of white asparagus cleaned and quartered
  • 1 bunch of green asparagus cleaned and quartered
  • 1 small bag of brussel sprouts cleaned and quartered
  • 2 poblano peppers cleaned and julienne cut
  • 2 cups broccoli sprouts
  • 1 cup diced tomato
     Heat the pan we set aside with the bacon grease, a quarter stick of butter and about 1/2 cup of vegetable shortening. While the pan it heating toss the white/green asparagus, brussel sprouts, poblano peppers into the seasoned flower. Make sure to cover evenly and sift well. Add to the hot pan and sauté stirring frequently. As the breading starts to get a nice golden brown, add the broccoli sprouts and allow to wilt. Remove the cooked salad from the pan and place on a paper towel lined sheet pan to remove excess grease.
     Take 3 medium sized green tomatoes,  and cut super-duper paper thin. Heat about 3 cups of vegetable shortening in a 10" skillet. Toss the green tomatoes in the seasoned flour and place tomatoes in the hot grease and cook until crispy. Remove from grease and allow to rest on a paper towel lined sheet pan the allow excess grease to be absorbed.
      Ingredients for the hamburger steaks:
  • 1/2 pound ground beef
  • Blackening seasoning
  • Cayenne powder
       Patty the ground beef into silver dollars sized medallions. On one side season the medallions with the cayenne powder, and blackening on the other. Place in seasoned flour and cover evenly. Heat the same pan used to cook the green tomatoes and fry the hamburger steak medallions until they are a nice golden brown. Remove from the grease and......... you guessed it let the excess grease be drained on our friend the sheet pan.
         Place a nice pinch of salad on a place in one corner adding a nice little dollop of our southwest bacon ranch aioli. Take three or four green tomatoes, and lay t hem slightly stacked. Drizzle the aioli over the tomatoes. Use diced tomatoes and sprinkle over the top of salad and green tomatoes, do the same with diced green onions. Add two of the hamburger steak medallions and lightly salt. Then serve.

Monday, May 11, 2015

A Few Ideas For the Next BBQ You Have

  Well if you haven't figured it out by now, I lack any ability to do anything like I'm supposed to do it. Which is my favorite part of being an artist, I encourage all of you to do the same to my recipes, what good is something if it can't be made better. So for this week I bring you a few Boggy Swag BBQ originals.

  The first on our list, smoked brisket sliders. These bad little beasts are a great way to feed the masses. I like to use a home made Carolina style BBQ sauce. For me personally, there is no reason not to take the time to make BBQ sauce homemade. When smoking any meat you never want to be in a hurry, which gives more than enough time to create the sauce to fit you. Using fresh Italian bread, shredded cheddar cheese, and crisp leaf lettuce this snackish style app is sure to please.

    This second item is kind of out there, chili stuffed hotdog. After cooking chili way, way, way down, I ground up a chuck steak (raw) and added a bit of it to the chili. Stuff the casings, tie off and throw them on the smoker. On a potato hot dog bun, add your favorite toppings and indulge in the goodness. I myself used leaf lettuce, red onions, mustard, and mayo. Don't knock it till you try it, this is a bad mama jama.
    What kind of BBQ menu doesn't have baked beans? This is a surefire way to kick up those store bought baked beans. Cut about 3/4 of a pound of a Boston butt, rub with seasoned salt, and throw it in the smoker for a couple of hours. Pull the pork out dice it up real good, mix the pork along with some homemade Carolina style BBQ, and cook until hot. Yum, yum! Your guest will thank for it, and so will your palate.
   Although this isn't a long list I did save the best for last, a beef and lamb burger. Made with beef tenderloin, and lamb tenderloin ground together. With this selection of meat its important to note that it doesn't require a lot of seasoning to compliment these cuts, they are so savory on their own. Put on the fire side of the smoker, the patties take on that beautiful white oak smoke. As they reach a perfect medium, dare to add sliced muenster cheese. As the cheese melts, cut Italian bread into slices baste one side with melted butter, and sprinkle with garlic salt. Place in the oven until golden brown, address your condiments as you must. As you take in the praise from this juicy dinner item, don't forget to enlighten your guest of the dessert. An apple pie moonshine milkshake.
   You don't get a picture of this one, but I promise that it will kick the Q back up. Place a couple of scoops of ice cream into a blender and add milk and apple pie moonshine slowly. I would love to tell you how much of each, but I will have to know how much alcohol is good for you. Some like a lot, some don't. With more liquor use less milk. Pour into a frosted glass, and top with a little square of an apple pie. step back and enjoy.
     If you want more detailed recipe instructions for anything in this blog feel free to contact me at it would be my pleasure to help.

Friday, May 1, 2015

Chicken and Dumplin Pot-Pie

   Nothing like the smell of a chicken pot-pie in the spring time. Who doesn't love the way the aroma, and flavor marry with a poetic symbiosis. Not much different is the pot-pies cousin, chicken and dumplings. Now for those of you that are scared of carbs this is in no way for you. I introduce Chicken and Dumplin Pot-Pie.

     For this dish there are two easy steps; first the chicken and dumplings have to be made, and second the pot-pie.
   Ingredients for the:
- 1 bag of Mrs. B's frozen biscuits
- 2 boneless chicken breast
- 3 tsp celery seed
- salt
- pepper
- 2 tsp
- refrigerated pie crust
- 1/4 pound melted butter
-1/2 cup diced celery
-1/2 cup diced carrots
-1/4 diced red onion
-1/4 cup white wine
- 1/4 cup olive oil
  Take eight of the frozen biscuits and set aside to thaw. Place the two chicken breast in a small stock pot of boiling water, and add seasoning. When the chicken is cooked through, pull the breast out hand shred.
  Break or cut biscuits into pieces about 1/5 the mass of the biscuit, and add to water with shredded chicken. Make sure and stir frequently, the dumplings will burn to the bottom very easily. Cook until dumplings are cooked through, about 15-20 minutes.

  Now's the fun part, the pot-pie. Knowing that everything is better home-made, you can spend the time to home-make you pie pastry, or you can use the ones that are in the refrigerated section of your local grocer. I'm here to tell you I realize the confusion, but I assure you its just as good and twice as easy to buy it made.
    Heat olive oil in a medium skillet, add onions, carrots, and celery. Sauté for a few moments and add white wine. When onions start to get translucent, stir the veggies into the chicken and dumplings.
    Spray pie pan, or 10 inch cast iron skillet with pan release. Place bottom crust in pan and form to the side of the pan. Fill with chicken and dumplings, and place remaining pastry on the top. Make sure the top pastry covers the entire pie. Cut slices in the top of pie to allow the pie to vent while cooking. Cook in a 350 degree preheated oven for about 40 minutes, or until crust is a golden brown. Baste pot-pie with melted butter about twenty-five minutes into cooking.
    After pulling the pie out of the oven let stand for about 15 min. Cut, and enjoy.

Thursday, April 23, 2015

The Wonderful World of Chim-Curry

       Everyone needs at least one go-to sauce, I am no exception. Whether you're making tacos, or a fresh seared Ahi tuna over salad, chimi-curry has your back. This highly versatile, freshly flavored sauce, is just about good on anything.

-1 cup fresh orange juice
-1/2 cup fresh lime juice
-1/2 cup fresh lemon juice
-1 bunch of cilantro
-1/2 cup fresh oregano
-2 whole jalapeños
-1/2 cup olive oil
-1 TSP cayenne powder
-2 TBLS salt
-3 TBLS black pepper
-3 fresh garlic cloves
-2/3 cup coconut curry
      Pour lemon, lime, and orange juice, black pepper, salt, garlic cloves, and oregano into a blender. Make sure to blend until everything is well emulsified, and let stand for a minimum of thirty minutes. The longer it stand the better.
      After the contents of the blender have sat, add cilantro, jalapeños, olive oil, cayenne powder, and coconut curry. Blend well and enjoy!
Ingredient for coconut curry:
-1 can of coconut milk
-5 TBLS curry
     Pour contents of coconut milk into a sauce pan, and add curry powder. Wisk on a medium heat until coconut curry is hot and steamy, and let cool.

Wednesday, April 15, 2015

Shaved Pork Tenderloin Tacos

   Who doesn't love tacos? There are so many different ways to make tacos, its no wonder they seem to be everywhere right now. Today we are making pork tacos in a nontraditional Boggy Swag kind of way.
    We're going to go hard today with a homemade Chef Bob-E original special chimi-curry sauce, found exclusively here. So buckle up kiddies, its time to cook.
    Our Players:
-1 pork tenderloin shaved
-4 cups of finely shredded cabbage
-4 cups of finely shredded leaf lettuce
-1 cup of dill pickle juice
-1 cup of chimi-curry sauce
- cayenne powder
- salt
- pepper
- garlic powder
-2 sliced avocados
-1/2 cup of olive oil
-1 pack of fajita tortillas
      Heat olive oil in a deep skillet or a Wok, add tenderloin shavings and season with the cayenne powder, salt, pepper, and garlic powder all to-taste
      After the pork is done, use tongs to remove and set aside. Do not drain the skillet! Blend the finely shredded cabbage, and lettuce into the pan. Lightly sauté, and add pickle juice.
      Heat tortillas, place the sauted greens in the middle of the tortilla. Add a generous portion of shaved pork, place two avocado slices , and top with chimi-curry.
     Sit back and enjoy the awesome sauce unfold! Also, we will be making chimi-curry next week. If you just can't wait, feel free to hit me up at for details.


Sunday, April 12, 2015

Cast Iron Chili Dog Caserole

   Have you ever just wanted to take a chili dog to the next level, but weren't just sure how?
         Well strap in to your seat, cause it just happened. How could you go wrong with chili, cheddar cheese, provolone, sauerkraut, and fried hot dogs. Where the hell was this when I was a kid.
- 8 all beef franks
- 8 hot dogbuns
- 1/4 cup diced red onions
- 1/4 cup chopped pepperoncini
- 1 quarter pound melted butter
- 1/2 cup cheddar cheese (give-or-take)
- 4 slices of provolone
- 11/2 cups sauerkraut
- 2 TBLS garlic
- 1 TBLS salt
- 1/4 cup diced green onions
- 3 cups of preferred hotdog chili sauce (I home make mine, but to each there own)
- 2 cups South Beach mustard sauce
- olive oil

      Start by taking the 8 hotdog buns, and cutting them into 1/2 inch cubes. I prefer potato buns, but any kind will work. Preheat the oven to 300 degrees. Place the cubed buns into a large mixing bowl, Slowly fold in 1/2 pound of butter. Season with salt, garlic powder, and cayenne to taste. Place in the oven, stir often, and cook until well toasted. pull out croutons and allow to cool

      Place hotdogs on the cutting board and slice hotdogs at a bias angle.
Fully coat the bottom of a 10 inch skillet generously with olive oil. Heat skillet to a medium high heat, and add hotdogs. Sauté dogs until hotdogs are fully cooked. They should have a nice char-fried texture to them. Place cooked hotdogs on dry paper towels to absorb excess grease.

       Heat up sauerkraut, and chili sauce. If you don't have time to make chili the traditional way, consider using a chili start-up kit as apposed to canned sauce. I also recommend emulsifying the chili in the blender. This allows you to break down all the components, and truly makes it the sauce required for the dish.
        Cover the bottom of a 10-12 inch cast iron skillet with croutons, and set remaining croutons to the side. Place hotdogs over croutons, covering consistently. With a soon drizzle and spread South Beach mustard sauce over hotdogs, making sure to achieve total coverage.
Add a thin layer of chili sauce over the casserole, and layer diced onions, pepperoncini, and sauerkraut. Pour a generous am out of chili sauce over the top. spread cheddar cheese fully covering the dish, and place 4 slices of provolone. baked in oven at 350 degrees until cheese is fully melted.

        Place remaining croutons in a blender, and blend into breadcrumbs. When its time to pull the casserole out of the oven , sprinkle breadcrumbs over the top along with the green onions. Allow the casserole to rest for about ten minutes, and cut like a pie, serve it up, and enjoy!

    Just in case you where wondering about the South Beach mustard sauce, here's the recipe.Take 2 cups of mayo, mix with 3/4cups mustard, and 1/4 cup of pickle juice. Season to taste with garlic powder, salt, black pepper, and cayenne powder. Mix well, and pow... you got sauce!


Friday, April 3, 2015

Big Bad Easter Brunch

   It's that magical time when rabbits lay multi colored eggs that are filled with caramel and chocolate. The birds are singing, the weather is finally becoming warm enough to get out and feel the sun on your face. However, if you are the one in charge of Easter dinner your challenge awaits. The pressure to make an inventive and traditional meal is very real. This year a Easter brunch is the answer to those woes. Starting with a "deviled" omelet, a breakfast style deviled egg that features sautéed breakfast sausage, tomatoes, red onions, and plabano peppers mixed in the egg filling. For the drinks to accompany this appetizer, "Southern Royalty" a lovely concoction featuring sweet tea and Crown Royal. The entrée for the day is a Boggy Swag rendition of shrimp and grits, paired with a Gulf Coast Mimosa. Finishing all off with fried PB&J wraps, we're going to serve that up with a chocolate Jameson creamed coffee.

    Starting with the Deviled Omelet, and Southern Royalty gives the down home relaxing feel to the scene loosening everyone up, while feeding your guest just enough to keep them out of the kitchen.
  Ingredients for Deviled Omelet
- 6 boiled eggs
-1 pound breakfast sausage
-1/4 cup diced red onion
-1/4 diced tomato
-1/4 diced poblano pepper
-1/4 cup mayo
-4 TBLS mustard
-3 TSP salt
-3 TSP pepper
-1TSP cayenne powder
-2 TSP garlic
   Put eggs on to boil. As the eggs are boiling, place breakfast sausage in a 10'' skillet adding the tomatoes, onions, and peppers. Allow to simmer until the sausage is completely cooked. Strain off excess grease and allow to cool.
   When the eggs have finished boiling and have cooled down, cut the eggs in half placing the yolks in a small mixing bowl. Add all ingredients except for the sausage mixture, whip until consistent. After yolks and other ingredients are whipped smooth, fold in a half cup of sausage mixture. Place the remaining sausage to the side.
  Take the yolk filling and gratuitously fill each egg half.
  Ingredients for Southern Royalty
-1 gallon of sweet tea
-11/2 5ths of Crown Royal
  Its as simple as mix, pour over ice and enjoy.
    In the south, we take grits extremely seriously. And its kind of a rite of passage for a southern cook to come up with their shrimp and grits. This is a brunch rendition of this wetland tradition, that will be served with what I like to call an Emerald Coast Mimosa.
     Ingredients for Brunch Shrimp and Grits
-1 bag of yellow grits
-1 pound of peeled medium sized shrimp
-1 cup of cubed smoked gouda cheese
-1/2 cups of the green portion of leeks chopped
-1/4 diced Serrano peppers
-5 TBLSP blackening seasoning
-2 TBLSP cayenne powder
-1/2 cup heavy cream
-3/4 cup heavy cream
- the rest of the sausage mixture
-3 TBLSP minced garlic
-1/2 pound of butter
- salt
-1/2 cup diced mushrooms
   Start grits and cook them low and slow, when it comes to grits its easier to add than take away. Slowly pour grits into boiling water, while whisking. Follow the direction on the bag for water/grit ratio. Add the 1/2 of butter and stir frequently. After about 40 minutes on a slow simmer add 1/2 cup of heavy cream, and salt and pepper to taste. Continue to cook for another 10 minutes, then pull off heat and set aside. As it sits it will thicken.
  Add olive oil to a hot ten inch skillet. Add peeled shrimp, leeks, mushrooms, cayenne, garlic, Serrano peppers, and blackening season. Sauté on a medium heat until shrimp is almost done, and add 1/4 cup heavy cream.
  While everything else is finishing, heat up sausage mixture that was left over from the Deviled Omelet.
  Right before you start to plate, take the gouda and mix it in the grits. By mixing the cheese at the end, you can create little cheese pockets. The trick is don't over mix when folding the cheese into the grits.
  Ladle a happy portion of grits into a bowl, take a pair of tongs and place about six shrimp in each bowl. Take about 1/2 cup of the sausage mixture and lay it in the middle of the dish. Finally, add the sautéed leeks, peppers, and mushrooms over the sausage. Take a small amount of the cream sauce and drizzle a light portion over the top.
  For the Emerald Coast Mimosa, pour 2 parts champagne, 1 part orange juice and 1/2 part cranberry juice into flutes.  Pour the different parts into the flutes without stirring so that the cranberry juice and the other components are layered like a coastal sunset.  Then simply garnish with a lime wheel.
       For the final course its always nice to have something different. So for this desert, a fried PB&J wrap. That will be served with a chocolate Jameson whiskey creamed coffee. I will however warn you, this beast is the best kind of messy.
    Ingredients for the Fried PB&J
-10'' flour tortillas
-creamy peanut butter
-choice of jelly or jam
-  butter
   Melt about a quarter stick of butter in a 10'' skillet on a low temperature. Spread peanut butter generously on one half, and jelly on the other half. Wrap like a burrito folding the side in slightly, and rolling it up. Place the wraps in the pan of melted butter fry on a low heat until golden brown on both sides. Remove from pan, cut and serve.
    For the lovely final-final for this festive event, take 2oz of Jameson Irish Whiskey and pour into a cup of coffee. Add a couple of tablespoons of heavy cream, and top with whipped cream. Take chocolate syrup and drizzle it over the top. Sit back and relax while some else does the dishes.



Friday, March 27, 2015

Beer Battered Blackend Chicken "Not" Dog

   Welcome to the first recipe post on the Poor Man's Gourmet. To start things off, I have something special for you. I'm taking two of my favorite concepts and combining them. What is better in life than hotdogs and fried chicken. Beer battered blackened chicken tender cutlets in a hotdog bun, with a bacon aioli, shredded leaf lettuce, topped with shredded Italian cheese.

  Lets start with our ingredients
  Beer Batter:
- 2 1/2 12oz bottle of Fat Tire Amber Ale beer
- 3 cups of all purpose flour (unbleached)
- 2 TBLS salt
- 3 TBLS paprika
- 1 TBLS dill weed
- 3 TBLS garlic
- 2 TBLS cayenne
- 4 TBLS blackening seasoning
- 3 LBS shortening
  Bacon Aioli:
- 1 cup mayo
- pieces of cooked copped bacon
- 2 TBLS chopped garlic
  Everything else:
- 1 LBS boneless skinless chicken tenderloins, cut in half long way
- 1/8 stick of butter
-  potato bread hotdog buns
 Place flour, and seasonings in a large bowl and mix well. Heat shortening to 300 degrees, just before the shortening comes to temperature, slowly whisk in the beer until consistent. Blacken the chicken cutlets and toss in plain flour; then dip chicken in beer batter. Be sure to allow excess batter to drip off - yet make sure the cutlet is fully covered.
   Fry chicken for 6-7 minutes or until golden brown. As the chicken is cooking, place butter in a sauté pan and melt on medium heat. When butter is melted roll buns in butter and sprinkle granulated garlic - covering consistently.
 Pull chicken out of fryer, and place on a plate lined with paper towels to the drain excess oil off.
Mix 1 cup of mayo, chopped bacon, and minced garlic.
 Line the bun with aioli, add shredded lettuce, then add one chicken Tender cut in half on the bias.
Fire up the broiler and add the shredded Italian cheese and cook until cheese is melted.

Saturday, March 21, 2015

What Is A Poor Man's Gourmet?

   Many people assume that gourmet is something that has to be expensive and pretentious. That such dishes must be small plates made with ingredients no one has ever heard of. What if it could be proved other wise. The goal of this blog is to show the true meaning and value of "Southern Fusion" in the culinary world, as well as its ease and relevance to the everyday table. "Southern Fusion" incorporates international styles of cooking with a southern flair and method. Despite what people may think, that doesn't mean that everything is fried. Some of the things that will be featured will require video to show consistency, and texture.