Category: Dining

By Susan Benton

For as long as my memory can recall, my family has eaten the same breakfast every Christmas morning- my mother’s savory egg strata, warm homemade cranberry bread, and my dads sausage balls.

The strata, essentially a savory bread pudding with eggs, sausage, and cheddar cheese, is made the day before, and easily baked on Christmas morning. My dad, donning the red pajamas he wears each year, wakes up early to turn on all of the Christmas lights, and the traditional holiday tunes. The rest of us rumble out of bed, and make our way around the tree, nibbling on generational recipes of sweet and savory delights while we peek into our stockings, followed by the opening of gifts one at a time. If you’re a local or visiting South Walton, I recommend visiting the Seaside Farmers Market for your fresh eggs in this dish, as well as stopping by Ocheesee Creamery for your butter, milk and cheese needs. You will also find wonderful breads for your holiday meals.

Serves 4 to 6 people.

Ingredients:

• 8 slices bread, preferably an Italian style deli loaf, cut 1/2 of an inch thick
• 1 pound plain, sage or hot pork sausage, your preference
• 1 teaspoon prepared mustard
• 1  cup shredded sharp cheddar cheese
• 6 eggs, slightly beaten
• 1 and 1/2 cup whole milk
• 3/4 cup half and half
• 1/2 teaspoon ground sea salt
• 1/4 teaspoon pepper
• Dash of nutmeg
• 1 teaspoon Worcestershire sauce
• Dash of cayenne

Preparation:

1. Place bread  into a 10 by 16 baking pan, sprayed with non-stick spray or rubbed with butter. Brown sausage and drain off any excess fat. Stir in mustard, and spoon sausage evenly over bread. Sprinkle with grated cheese. Combine remaining ingredients (eggs, milk, half and half, salt, pepper, nutmeg, cayenne and Worcestershire sauce), pour over cheese and sausage.
2. Bake at 350°F for 30 minutes.

Note: This is best if made the day before and refrigerated overnight. Warm to room temperature before baking.

Also, a pound of bacon cooked and crumbled, or 2 cups of  good ham chopped, can be substituted in the recipe.

Views: 1

By Susan Benton

Fall in South Walton is a time to celebrate cooler temperatures, less crowded beaches, local cuisine, and to appreciate family and friends during Thanksgiving week in South Walton. For many Americans, the Thanksgiving meal includes seasonal dishes such as roast turkey with stuffing, cranberry sauce, mashed potatoes and pumpkin pie. The holiday feast dates back to November 1621, when the newly arrived Pilgrims and the Wampanoag Indians gathered at Plymouth for an autumn harvest observance. Shellfish was also in abundance at the original Thanksgiving dinner, especially oysters, and Gulf seafood certainly has a place on my table, and in my oyster dressing.

I’m of the opinion that being grateful is good for your health, and giving thanks can positively impact your life. This season pause to acknowledge the blessings around you, as it may provide spiritual peace and a renewed outlook. Happy Holidays!

Worthy of a space on your Thanksgiving table, try this Panhandle inspired oyster dressing: 

Ingredients:

2 large French baguettes, cubed

3 ounces thick bacon, diced

1 stick unsalted butter

2 celery stalks, diced

½ green bell pepper, diced

½ small onion, finely diced

3 large garlic cloves, minced

2 tablespoons smoked paprika

½-teaspoon garlic powder

½-teaspoon cayenne pepper

½-teasppon fresh ground black pepper

36-shucked oysters, halved (and 1-cup oyster liquor)

2 tablespoons chopped fresh parsley

4 large eggs

1-teaspoon Crystal hot sauce

1-teaspoon kosher salt

Preparation

Preheat the oven to 350°. Butter a 10-by-14-inch shallow baking dish or large cast iron skillet. In a separate large skillet, cook the bacon over moderate heat until crisp, about 5 minutes. Add the butter and let melt, then add the celery, green pepper, onion and minced garlic and cook until softened, about 5-10 minutes. Add the paprika, garlic powder and cayenne and cook for 3 minutes while stirring.

In a large bowl, add the baguette. Spoon the bacon mixture on top. Add the oysters and the oyster liquor along with the fresh parsley.

Beat the eggs in a small bowl with the hot sauce and salt. Pour the eggs into the larger bowl and mix everything together. Scoop the dressing into the baking dish or skillet and bake on the top rack for 45 minutes, until heated through. The top should appear golden and crispy. Serve immediately.

Susan Benton is a food and travel journalist, blogger, and the owner of 30AEATS.com where she shares her passion and her commitment to promoting local farmers, fishermen, chefs, artisans and restaurants along the Gulf Coast.

Views: 0

When you’ve caught your “catch,” try this recipe for the most scrumptious meal!

​Blackened Redfish

1 tablespoon paprika

2 ½ teaspoons salt

2 teaspoons onion powder

2 teaspoons garlic powder

1 ½ teaspoon cayenne pepper

1 teaspoon dried oregano leaves

1 ½ cups unsalted butter, melted

6 freshly-caught Redfish Filets, 8 to 10 ounces and about ½-inch thick

METHOD

In a small bowl, combine the spices. Mix well. Set aside. Place a large cast-iron skillet over high heat on our outdoor grill or fish cooker until very hot, about 10 minutes. If you do this in the house – open all the windows, turn on the fans and let the fire department know you’re just cooking dinner!

Meanwhile, pour 2 tablespoons of melted butter in small serving dishes; set aside and keep warm. Pour the remaining butter into a shallow bowl. Dip fish fillets in the butter so that both sides are well coated. Sprinkle the spice mix evenly on both sides of the fish, patting it in, then add some more and pat again.​

When the skillet is heated, place the fish inside without crowding and pour about 1 teaspoon of melted butter on each filet. Cook until the bottom looks charred, about 2 minutes. Turn the fish over and again pour a little more of butter on top; cook until done, about 2 minutes more. Serve immediately with the melted butter. Serve with Smoked Gouda Grits and a salad!

Views: 0

A favorite New Orleans recipe adapted from Galatoire’s cookbook, a favorite New Orleans restaurant. It’s called Crabmeat Maison. Galatoire’s is a James Beard Award winning restaurant nestled in the heart of the French Quarter, and it’s cuisine is anchored in French Creole traditions, which reflect the bounty of the region’s seafood, poultry, game and spices. Receiving a large gift box of avocados with four varieties from SoCal Avocados served as inspiration to make  Avocados Stuffed with Crabmeat Maison (Crab Stuffed Avocado).

SoCal Avocados are grown on a small farm in California, ripen after they are picked from the tree, and each is handpicked to order. They are carefully packed, and shipping is free. Their prices are very affordable, and the new favorite, the Fuerte, comes highly recommended. Though familiar with Hass native Florida avocados, there are now new favorites. The varieties sent were:

Bacon: Large body, smooth green skin, fruity and mild in flavor.

Fuerte: A smaller avocado in size, smooth, creamy and rich flavor. This was used in the Crabmeat Maison Recipe.

Pinkerton: Large body with rougher skin, and slightly fruity. This was used in the  Great Guacamole.

Hass: Thick rough and dark skin, most commonly seen in markets, creamy and smooth.

Recipe: Avocado Stuffed with Crabmeat Maison:

Ingredients:

For the Maison dressing:

1/2 cup white wine vinegar

2 tablespoons creole mustard (can substitute Dijon, or a course, seeded country-style mustard)

1-1/2 cups high quality olive oil

1/2 teaspoon salt

1/8 teaspoon freshly ground white pepper

Avocado Stuffed:

1/2 cup Dukes or Hellman’s mayonnaise

3 tablespoons Maison dressing (above)

3 green onions, finely chopped

1 teaspoon small capers, rinsed and drained

1/2 teaspoon chopped flat-leaf parsley

1 pound lump crabmeat

3 soft ripe avocados

1 large head of iceberg lettuce cut into ribbons (not shown)

1 large heirloom tomato cut into wedges, creole if available (not shown)

Lemons

Preparation:

To make the maison dressing, combine vinegar and mustard in a food processor, slowly adding olive oil in a thin stream to form an emulsion. Season with salt and pepper.

Remove to a mixing bowl, and mix together mayonnaise and maison dressing. Gently fold in the  green onions, capers, parsley, salt and pepper.

Chill for two to four hours.

Just before serving, gently fold in the lump crabmeat.

Slice the avocados in half, removing outer shell and seed. Divide the lettuce ribbons among 6 serving plates spooning the crab on top of the avocado. Garnish with a slice of tomato and wedge of lemon on the side.

Views: 0