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Bubba aka The Redneck Chef

Redneck Chef Bluefish stew

I am sharing this never before shared top secret recipe since it is almost time to go out and chase the big blues. I love fishing for blue fish and I am looking forward to getting started this season. If you have never been you need to give it a try, it is a lot of fun. Remember to take a kid fishing, and pass it on.

I hear a lot of fishermen talking about people not liking to eat bluefish, I have found they just do not know how to prepare it. First of all you have to eat it fresh, never freeze it unless you cook it first. You can boil it for a few minutes and put it in freezer containers or you can smoke it. Blues are an oily fish and the oil will go rancid pretty quick. I like to filet my bluefish and take the skin off, I also cut the dark strip in the center out so you end up with 4 filets from each fish, where I catch them and then keep them on ice in a zip bag until you get home.  Some old timers will cut the fishes and let them bleed right after they get it off the hook I see no reason for this as I have tried both ways and the fish will taste the same either way. Cook them right away for the best fish you will ever eat.

The people I have cooked this for say it is the best soup they have ever ate, you should try it and let me know what you think.

½ lbs salt pork or good middlin’ meat

2 large onions diced

4 celery stalks chopped

5 or 6 Idaho potatoes diced

2 ½ lbs fresh bluefish filets

1 bottle clam juice

1 tablespoons Old Bay seasoning

Salt and pepper to taste

Fry salt pork until crispy, using slotted spoon remove pork and reserve drippings. Add onion and celery to reserved pork fat and sauté until tender about 3 minutes, add crispy pork and 4 cups of water, Bluefish filets, salt and pepper and Old Bay Seasoning cook over medium heat for at least one hour, add more water as needed. Add diced potatoes and cook for 15 minutes or until potatoes are done. Add clam juice, cook until just heated, and serve. The fish will break apart and have a very pleasant texture.

Serves 4 to 6

Blue Cheese Dressing

As a child I did not like Blue Cheese Dressing at all, but as an adult I absolutely love it. The best I ever ate was at the Ember’s Restaurant in Graham, North Carolina. This is my attempt to make a recipe that I think comes as close as possible. This creamy dressing is at its best when tossed with crisp romaine or iceberg lettuce. Use it as a dip for crudités like carrot and celery sticks, radishes and steamed asparagus spears, too.

8 ounces Maytag or better quality blue cheese

1 cup sour cream

1/2 cup buttermilk

2 tablespoons finely chopped chives or green onions

Double Dash Worcestershire sauce

1 lemon juiced

Dash hot sauce

Sea salt

Ground black pepper

Mash cheese with a fork in a bowl, leaving some large chunks. Stir in sour cream and buttermilk until creamy but with bits of cheese remaining. Stir Worcestershire and hot sauce and lemon. Season to taste with salt and pepper. Chill until ready to use.

Redneck Chef Red Beans and Rice

1 lbs dry small red beans

2 large Sweet Onion, Chopped

¼ Sweet bell pepper, finely diced

3 stalks Celery, chopped

2 tablespoons Tomato Paste

1 lbs andoulle Sausage

½ lbs Tasso

1 teaspoon salt

1 teaspoon sugar

1 teaspoon Black Pepper

½ teaspoon Red Pepper Flakes

½ teaspoon Cayenne Pepper

8 to 10 cups water

2 cups cooked Rice

Pick through and wash red beans. Place into a large Pot and cover with water cook for 30 minutes at a rapid boil, reduce heat and add the Tasso, Onion, Bell pepper, celery, salt, pepper, red pepper and sugar. Cook over low until the beans are just tender. Slice the Andoulle sausage into ½ inch pieces and sauté until lightly browned, about 5 minutes add to the beans. Add the tomato paste, and cayenne pepper. You may have to add a little water here, you want a slightly thick gravy but not too thick. Cook for an additional 30 minutes. Serve over cooked rice.

Serves 6 to 8

Aunt Dottie’s Country Style Steak

This is the recipe I cooked every day at the Starlight Grill when I was the cook. I learned this recipe from one of my favorite cooks, my Aunt Dottie, and every time I make it I reminisce about her. I hope you all will enjoy this recipe as much as I do.

3 lbs Chopped Steak

2 cups All Purpose Flour

1 teaspoon salt

1 teaspoon black pepper

1 teaspoon garlic powder

½ teaspoon onion powder

Oil for frying

1 to 1 ½ cup cold water

1 beef boullion cube

1 small dash of Kitchen Bouquet

In an iron skillet heat about ¼ inch oil over medium heat. In a shallow dish add flour and seasonings and mix well. In a shallow bowl add about 1 cup water. Dip the steaks in the water and then dredge in the flour mixture. Place the steaks in the oil and brown both sides cooking until the juices run clear. Drain on paper towels. Do not over crowd the pan as you are cooking the steaks. When all the steaks are cooked pour off most of the oil but save the small cooked bits in the pan, add about 2 tablespoons flour mixture to the pan and brown slowly over medium low heat, stirring frequently. Add the water, kitchen Bouquet and the boullion cube and cook over low heat until thickened. Add the steaks to the gravy and season with salt and pepper to taste, serve with mashed potatoes and vegetables of your choice.

Serves 4 to 6

Dill pickles

These pickles are as close as I can come to Aunt Rachel's. You can omit the cayenne pepper to be more like hers, but I really like the extra kick. Make sure the cukes are as ripe and fresh as possible without any blemishes. small pickling cukes work best. I have been making these for a while now and these are really close to what I remember as my favorite pickles in the world. I have asked everyone if they had Aunt Rachel's recipe and I can not find anyone who knows.

50 small cucumbers washed well

Garlic Cloves

Fresh Dill weed

Cayenne Peppers

½ cup pickling Salt

2 teaspoons alum

1 gallon White Vinegar

Follow manufactures directions for canning in jars. In sterilized jars place 1 cayenne pepper, a hand sized amount of fresh dill weed, and 2 cloves of garlic then fill jar with cucumbers packing tight. In a large saucepan place vinegar, salt, and alum heat to boiling. Fill each jar with vinegar mixture and place lids and bands. Process for 10 minutes in a canning water bath. Set jars on towel on counter to seal.

Moma’s Jalapeno Poppers

This is a slightly healthier version of fried jalapeno poppers that I like better than any fried version I have ever eaten.

24 fresh large jalapeno peppers, halved lengthwise, stems, seeds and membranes removed

6 ounces cream cheese, softened

1 1/2 cups grated Jack Cheese or Colby Jack

1/2 teaspoon ground cumin

2 large eggs

2 tablespoons milk

1 cup plain dry breadcrumbs

1/2 cup all-purpose flour

Preheat the oven to 350 degrees F. Lightly grease a baking sheet and set aside. In a bowl, cream together the cream cheese, Jack cheese, and cumin. In a small bowl, beat together the eggs, milk. In a shallow dish, place the bread crumbs. In a third dish, combine the flour with salt and pepper to taste. Spread 1 tablespoon of the cheese mixture into the middle of each jalapeno half. One at a time, dredge in the flour, dip into the egg mixture, then dredge in the bread crumbs, pressing to coat. If necessary, repeat the process. Place the coated peppers, cut side up, on the prepared baking sheet and bake until the filling is runny and the crust is golden, about 30 minutes. Remove from the oven and serve immediately with a creamy ranch style dressing or dip and plenty of cold beer.

Southern Cornbread

I like to make these with saved bacon drippings instead of butter for a better tasting cornbread. You can used a baking dish but I prefer to use my trusty old Iron Skillet.

6 tablespoons unsalted butter, melted, plus butter for baking dish

1 cup cornmeal

3/4 cup all-purpose flour

1 tablespoon sugar

1 1/2 teaspoons baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

2 large eggs, lightly beaten

1 1/2 cups buttermilk

Preheat the oven to 425 degrees F. Lightly grease an 8-inch baking dish or Iron Skillet. In a large bowl, mix together the cornmeal, flour, sugar, baking powder, baking soda, and salt. In a separate bowl, mix together the eggs, buttermilk, and butter. Pour the buttermilk mixture into the cornmeal mixture and fold together until there are no dry spots (the batter will still be lumpy). Pour the batter into an iron skillet that has been preheated in the oven and has been coated with about 1 tablespoon of oil. Bake until the top is golden brown and tester inserted into the middle of the corn bread comes out clean, about 20 to 25 minutes. Remove the cornbread from the oven and let it cool for 10 minutes before serving.

Quick Biscuits

You won’t believe how good these are until you try them.

2 cups bisquick baking mix

1/2 cup light sour cream

1/2 cup Sprite

Mix Bisquick and sour cream. Stir in Sprite. Pat lightly on a floured surface. Cut out biscuits and place 2 inches apart on ungreased cookie sheet at 400°F for 10-12 minutes. Brush with melted butter and enjoy.

Frog legs

4 lbs frog legs

1 cup all purpose flour

1 cup cracker meal

1/2 teaspoon Redneck Chef Seasoning

1 tablespoon Salt

1 tablespoon Black pepper

1 teaspoon cayenne pepper

2 eggs

2 or 3 lemons

20 cloves garlic chopped

2 sticks butter

1 cup oil for frying

Separate the frog legs into single legs and season with 1 tablespoon Redneck Chef Seasoning rubbing it in well, set aside. In a zip bag combine flour, cracker meal, remaining 1 tablespoon Redneck Chef Seasoning, salt and pepper, cayenne pepper and shake well. Place the frog legs in the zip bag and shake to coat. In a large bowl beat eggs with a little water, add the frog legs to coat. Place back in the zip bag and shake until well coated, leave in the bag for at least 15 minutes. Heat oil in an iron skillet sauté frog legs in a single layer until brown on both sides about 2 minutes per side. Do not overcook or the legs will be tough. Transfer to a platter and fry remaining frog legs in small batches. In a saucepan add butter and melt over medium heat add garlic and cook 3 to 4 minutes. Squeeze the lemons over the frog legs and pour on the butter, serve.

Serves 6 to 8