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Good Stuff from Our Kitchen Lee C. Adkins and Kathy Adkins October 20, 2020 PREFACE i Preface In February 1995, I started putting together this cookbook. Kathy (the main food tester and critic) and I (head cook and bottle washer) wanted to write down all of the commonly used recipes that have been gathering in our recipe archives. You know the kind I'm talking about, card files that contain cryptic, food stained notes passed along to us by our friends and families. By April, I had started to include new recipes that we tried and liked. So, the outcome of our `little' project has turned into this book that documents many of the wonderful foods that we have cooked and enjoyed since then. Bunny and I hope that you will try a few of these and think of us as you enjoy them. Of course, if you try something and don't like it, then think of someone else. Feel free to modify any of these as you like and to pass along the ones you like to your friends and family. Wherever possible we have tried to cite the appropriate source or inspiration for the recipes included. I hope we haven't offended those whose recipes we've modified and won't be sued by those whose published recipes we have used so freely. Here are a few notes on usage. Everything shown in blue is an internal link. Click on it and you will be whisked to page to which the reference refers. This includes every recipe listed in the table of contents and in the extensive index. Items in red are links to other websites. One thing that is not so obvious is that you can also click on the numbered references, disguised in boring black, to get to the reference as listed in the bibliography. Bunny (a.k.a., Kathy) and I hope you have a great 2017 and beyond. And, keep sending us your favorite recipes so that we can include them in future editions of Good Stuff from Our Kitchen! Also, check out a list of resources to which we often refer. Lee C. Adkins Good Stuff from Our Kitchen Copyright ©1995, 2017 by Lee C. Adkins and Kathy Adkins. All rights reserved. ii Preface to 2018 Edition I started compiling this 23 years ago when the collection of recipes was quite modest. I've been adding things to it and that collection now includes over 280 recipes. The initial volume served two purposes. 1) It allowed me to collect recipes that we liked so that we could remember having them and to document the inspiration so that they could be reproduced. 2) It was also a way for me to learn to use LATEX. It still gets used for both purposes. As my collection grew, problems with the original organization scheme compounded. Each chapter's recipes were put into one large file. The chapter files were then included to compile the entire book. This now makes maintenance difficult and proper organization nearly impossible. So, this edition fixes a lot that. Each recipe is now resides in its own file and chapter files consist of a set of input statements to bring in each recipe. Its easy to reorganize and move things around without running the risk of killing the recipe itself. A vast improvement. So, if you used the previous version, you won't see new recipes, at least not imme- diately. Some were revised to reflect current practice. The most obvious change to a user is that each recipe now starts a new page. This creates a lot of awkward white space, but it makes printing individual recipes on letter sized paper much more friendly. I'm hoping that the organizational changes to the underlying work will lead to more frequent updates and make it easier for us to use. Lee C. Adkins October 20, 2020 Contents Preface.....................................i Preface to 2018 Edition............................ ii Contents iii Seasonings & Rubs1 Simon and Garfunkel Rub...........................1 Meathead's Memphis Dust..........................2 Emeril's Creole Seasoning Mix........................3 Emeril's Southwest Seasoning Mix......................4 Donnie's Spice Mix...............................5 Reduced Salt Creole Seasoning Mix......................6 Dry Rub for Ribs................................7 Wild Willy's Number One-derful Rub....................8 Chile Rub....................................9 Big Bob Gibson's Rib Rub.......................... 10 Taco Seasoning I................................ 11 Steak Rub.................................... 12 iii iv CONTENTS Homemade Chili Powder............................ 13 Hawaij...................................... 14 Sauces 15 Creole Sauce.................................. 15 Roasted Red Pepper Sauce.......................... 16 Orange Anaheim Pepper Sauce........................ 17 Taco Sauce................................... 18 Enchilada Sauce................................ 19 Tortilla Sauce.................................. 20 Ninfa's Green Sauce.............................. 21 Tomatillo Sauce................................. 22 Horseradish Tequila Cream Sauce....................... 23 Remoulade Sauce................................ 24 Very Hot Cajun Sauce for Beef........................ 25 Not So Very Hot Cajun Sauce...................... 25 Piri Piri..................................... 26 Brisket Sauce.................................. 27 Georgia Barbecue Sauce............................ 28 Memphis Red Barbecue Sauce........................ 29 Mario's Alabama White Barbecue Sauce................... 30 Vaunted Vinegar Sauce............................ 31 Emeril's Barbecue Sauce............................ 32 Louisiana Sweet Barbecue Sauce....................... 33 Columbia Gold................................. 34 Classic Tartar Sauce.............................. 35 Jalape~noTartar Sauce............................. 36 Tomato Tartar Sauce.............................. 37 CONTENTS v Chili Gravy................................... 38 Basic Vinaigrette................................ 39 B´echamel Sauce................................. 40 Creamy Blue Cheese Dressing......................... 41 Blue Cheese Dipping Sauce.......................... 42 Cotija Ranch Dressing............................. 43 Tomatillo Avocado Ranch Dressing...................... 44 Condiments 45 Tomato Corn Salsa............................... 45 Pico de Gallo.................................. 46 Guacamole................................... 47 Red Hot Onions................................ 48 Tunisian Tomato Relish............................ 49 Mojo de Ajo.................................. 50 Roasted Tomato Salsa............................. 51 Fire-Roasted Tomato Salsa.......................... 52 Olive Salad................................... 53 Katsu Sauce................................... 54 Tzatziki..................................... 55 Salads 57 Thai Slaw.................................... 57 KFC Coleslaw.................................. 58 New Orleans Coleslaw............................. 59 Lee's Coleslaw................................. 60 Cowtown Coleslaw............................... 61 Maw-Maw's Slaw................................ 62 vi CONTENTS Mike Anderson's Cole Slaw.......................... 63 Sweet and Sour Slaw.............................. 64 Tangy Slaw................................... 65 Perfect Potato Salad.............................. 66 Cold-Fashioned Potato Salad......................... 67 American Style Potato Salad......................... 68 French Style Potato Salad........................... 69 Spanish Garlic Potato Salad.......................... 70 Bayou Potato Salad.............................. 71 Baigan ka raita................................. 72 Caesar Salad.................................. 73 Fried Crawfish Caesar Salad.......................... 74 Caesar Salad Fixings.............................. 76 Dave's Green Bean Salad........................... 78 Marcella's Green Bean Salad......................... 79 Cauliflower Salad................................ 80 Fiesta Chicken Salad.............................. 81 Lime-Cilantro Vinaigrette........................ 81 Smoked Chicken Salad............................. 82 Zea's Spinach Salad.............................. 83 Spinach-Orange Salad............................. 84 Pasta Salad................................... 85 Macaroni Salad................................. 86 Shrimp Salad.................................. 87 Piri Piri Shrimp and Pasta Salad....................... 88 Pasta Salad................................ 88 Christmas Pickled Shrimp Salad....................... 89 CONTENTS vii Moroccan Salad................................. 90 Asian Cucumber Salad............................. 91 Duck Liver Crostini with Cucumber Salad.................. 92 Black Bean Salad................................ 93 Stuffed Eggs with Anchovies and Cheese................... 94 Murphy's Mexican Bean Dip......................... 95 Layered Bean Dip............................... 96 Variation................................. 96 Seafood 99 Lee Bailey's Fried Catfish........................... 99 Fried Shrimp, Oysters, or Catfish....................... 100 Bath.................................... 100 Breading.................................. 100 Cowtown Cakes................................. 102 Emeril's Grilled Tuna with tortilla sauce and tomato corn salsa ........ 103 Salmon with Thai Red Curry Sauce..................... 104 Wasabi Crust Baked Salmon......................... 106 Beer-Battered Fish Tacos........................... 107 Tanzanian Fish Curry............................. 109 Thai Red Curry Crawfish........................... 110 Crawfish Pies.................................. 111 Crawfish Fettuccine.............................
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