May-June-2017_flipbook Revised

IN EVERY ISSUE

Mississippi Blueberry Pancakes Makes about 20 pancakes WHAT YOU WILL NEED 2 cups all-purpose flour 3 tablespoons sugar 11 teaspoons baking powder

Lower Alabama Shrimp Boil Serves 6 WHAT YOU WILL NEED 6 lemons, halved 1 pound bag seafood boil 4 ounce bottle concentrated liquid seafood boil 1 bottle Alabama Sunshine Jalapeno Hot Sauce 3 pounds red potatoes, skin on, quartered 4 large white onions, peeled and quartered 2 heads of garlic, peeled 10 ears Alabama Silver King sweet corn, cut into 3-inch pieces 3 pounds Conecuh® Smoked Sausage, cut into 1- to 2-inch coins 10 pounds 21-26 count Gulf shrimp, heads removed 1 stick unsalted butter HOW TO PREP Fill your boiling pot halfway with water. Add the lemons, seafood boil and hot sauce. Place the lid on the pot and set propane burner on high. Bring water to a rolling boil. Remove the lid and add the garlic and potatoes. Continue boiling for 12 minutes. Add the onions, corn and sausage. Bring back to a full rolling boil. Add the shrimp. Cook until shrimp are pink and separating from their shells, about 3 minutes. Stir in the butter. Add ice to the pot to stop the shrimp from cooking. Let the iced shrimp soak for 10 minutes before draining.

11 teaspoons baking soda 11 teaspoons kosher salt 21 cups buttermilk 2 large eggs 3

tablespoons unsalted butter, melted

2

tablespoons all-purpose flour

1

cup Mississippi blueberries, washed

Rouses vegetable oil for the pan

HOW TO PREP Heat oven to 325 degrees.

Whisk dry ingredients together in a bowl, reserving the 2 tablespoons of flour. Make a well in the center. Pour the buttermilk into the well and crack eggs into buttermilk. Pour the melted butter into the mixture. Starting in the center, whisk everything together, moving towards the outside of the bowl, until all ingredients are incorporated. Be careful not to overbeat. Place 2 tablespoons of flour in a small dish. Add 1 cup blueberries and toss to coat. This will prevent them from sinking to the bottom Heat a large nonstick griddle or skillet over low heat for about 5 minutes. Add 1 tablespoon of the vegetable oil to the skillet. Turn heat up to medium-low. Using a measuring cup, ladle 1/3 cup batter into the skillet per pancake. Flip pancakes after bubbles appear on the surface and bottoms become brown, about 2 to 4 minutes. Cook until the other sides are lightly browned. Serve warm topped with remaining blueberries and syrup. when folded into the batter. Fold blueberries into batter.

Coffee-Glazed Carrots Serves 6 WHAT YOU WILL NEED 11 pounds Vidalia carrots 11 tablespoons Rouses Extra Virgin Olive Oil 2-3 sprigs of fresh thyme, roughly chopped 1 teaspoon Rouses salt 1 teaspoon Rouses black pepper 1 cup brewed coffee 1 tablespoon balsamic vinegar 1 tablespoon Steen’s® Pure Cane Syrup HOW TO PREP Heat oven to 425 degrees. Peel and wash carrots. On a large rimmed baking sheet, toss carrots with olive oil, thyme, salt and pepper. Roast for 10 minutes. In a small saucepan, bring the coffee, balsamic vinegar and Steen’s to a boil. Cook until the glaze is reduced to approximately half, about 5 minutes. Remove the carrots from the oven. Pour on the glaze, tossing to coat. Return the carrots to the oven and cook for an additional 10- 12 minutes, tossing once halfway through. Carrots are done when they are tender, but not yet completely soft.

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