For an easy post-barbecue treat, sandwich a 
1. Place catfish and buttermilk in a large zip-top plastic freezer bag. Seal and chill 1 hour. Remove catfish from buttermilk, discarding buttermilk.
2. Combine pecans and next 4 ingredients in a shallow bowl. Dip fish in eggs; dredge in pecan mixture, shaking off excess. Arrange on a baking sheet. Pour oil to depth of 1 1/2 inches into a cast-iron Dutch oven or 12-inch (2 1/4-inch-deep) cast-iron skillet; heat to 350°. Fry fish, in batches, 2 to 3 minutes or until golden brown and fish flakes with a fork. Drain on a wire rack over paper towels. Serve with Pickled Okra Salsa.
Note: We tested with Zatarain's Creole Seasoning.
Source: Southern Living Best of 2010
Bone Suckin' Barbecue Sauce is the best sauce I've ever eaten. I haven't tried this clone, when I do, I'll report back. ~ jan
Nisha gave me this recipe, it’s really popular with her sorority sisters, rich, creamy and easy to make. I thought some of you might enjoy it, too. ~ jan
6 oz. chocolate bunny
18 large marshmallows halved or 180 mini marshmallows
1/4 cup milk
16 oz. unsweetened whipping cream
1 prepared graham pie shell
small piece of bunny to shave on top of pie and/or mini chocolate bunnies for the top
Melt bunny in milk, then stir in marshmallows stirring constantly until they melt. Cool completely, whip cream until stiff, fold into cooled chocolate mixture, pour into crust and chill until firm - 2-3 hours. Decorate with shaved chocolate and bunnies.
This recipe is from Nick & Toni's, a popular restaurant in the Hamptons. It's their signature dish, obtained while traveling in Italy twenty years ago, and served in the restaurant ever since.
Preheat the oven to 375 degrees F.
Heat the olive oil in a large saute pan over
medium heat, add the onions and garlic and cook for about 10 minutes
until translucent. Add the red pepper flakes, dried oregano and vodka,
and continue cooking until the mixture is reduced by half.
Meanwhile, drain the tomatoes through a sieve,
crush them with your hands, and place them in a 5 quart ovenproof pot
or Dutch oven. Add the onions to the tomatoes and cover with a tight
lid. Place the pot in the oven and cook for 1 1/2 hours. Remove the
pot from the oven and let cool for 15 minutes.
Meanwhile, bring a large pot of salted water
to a boil and cook the pasta according to package directions. Set
aside.
Place the tomato mixture in a blender and
puree in batches until the sauce is a smooth consistency, and return to
the pot.
Reheat the tomato sauce and add the heavy
cream, fresh oregano and salt, to taste, and simmer for 5 minutes. Toss
the sauce with the pasta and sprinkle with Parmesan cheese, to taste.
Serve.
variation idea on this tasty dessert from The Pioneer Woman: "Serve in a bowl topped with coffee ice cream and drizzle with hot fudge sauce. Sinful."
With the mixer on low speed, drizzle in the melted chocolate. Add the
vanilla extract and mix.
Add the flour to the bowl and mix just until combined; do not over mix.
Pour the batter into the baking pan. Spread it to even out the surface.
Bake at 325°F for 45 to 50 minutes, until the center is no longer soft.
Set the brownies aside to cool completely before icing.
To make the icing, in a large mixing bowl, combine the butter, powdered
sugar, cocoa powder, salt, and vanilla. Mix until slightly combined,
then add 1/2 cup of the coffee.
Whip until the icing is the desired consistency. If the icing is overly
thick, add 1/4 cup more coffee. It should be very light and fluffy.
Ice the cooled brownies, spreading the icing on thick. Refrigerate until
the icing is firm, then slice the brownies into squares.
"Good Morning America" food dishes styled by Karen Pickus.
yield: Makes 12
active time: 25 minutes
total time: 55 minutes
These are great for sandwiches. Just split them in half, slather with some Dijon, pile on thinly sliced ham, and add a lettuce leaf.
Position rack just above center of oven and preheat to 425°F. Line heavy large baking sheet with parchment paper. Cook bacon in heavy large skillet over medium heat until crisp and brown. Transfer bacon to paper towels to drain, then chop coarsely.
Combine flour, baking powder, baking soda, and salt in processor; blend 5 seconds. Add butter cubes. Blend until coarse meal forms, about 30 seconds. Transfer flour mixture to large bowl. Add cheddar cheese, fresh chives, and chopped bacon; toss to blend. Gradually add buttermilk, stirring to moisten evenly (batter will feel sticky).
Using lightly floured hands, drop generous 1/2 cup batter for each biscuit onto prepared baking sheet, spacing batter mounds about 2 inches apart.
Bake biscuits until golden and tester inserted into center comes out clean, 18 to 20 minutes. Brush biscuits lightly with melted butter. Let cool 10 minutes. Serve biscuits warm or at room temperature with honey, if desired.
