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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

Onion soup

5 sweet onions about 4 cups in all

1 carrot grated

6 cloves garlic, 4 chopped two halved

10 sprigs thyme

5 cups beef stock

1 teaspoon Worcestershire sauce

1 loaf good Italian bread

Swiss or provolone cheese grated

6 tablespoons butter

Salt and pepper to taste

Sauté onions, 4 cloves garlic and celery in butter slowly until deep brow in color about 30 minutes to 1 hour over medium low heat. Add broth, thyme, Worcestershire sauce, salt and pepper and cook over low heat for about I hour. Slice bread and butter bake in a moderate oven until toasty, while still hot rub with garlic cloves. Fill oven proof bowls with onion soup, place 1 to 2 slices of bread on top and cover with a generous amount of cheese, place under broiler until cheese is melted and brown, serve.

Serves 4 to 6

Moma’s Canned Tomatoes

4-6 pounds tomatoes, blanched, cored, and peeled

2 tablespoons bottled lemon juice

2 tablespoons white vinegar

1 tablespoon salt

2 (1 quart) Canning Jars with new lids

Place tomatoes in a large saucepan, sprinkle with salt, and cover completely with water. Bring to a boil and let cook for 5 minutes. Sterilize jars and lids as per manufacture directions. Remove one at a time when ready to fill. Add 1 tablespoons lemon juice and 1 tablespoon white vinegar to each quart. Scoop tomatoes into the jars filling within 1/2 inch, then ladle the hot cooking liquid into the hot sterilized jars, filling to within 1/4 inch of the top. Wipe rims with a clean damp cloth and seal jars with lids and rings. Process in a boiling water bath (making sure water level is 1 inch over the top of the jars) for 10

minutes. Remove from water bath and allow to cool on the counter.

*Note: Use these home-canned tomatoes in your favorite sauce or soup for a taste of summer throughout the year. I like to make as many as I can at once but this is a small batch recipe to get you started, just double or triple the recipe for the amount of jars you want to make.

Fried Banana Peppers

My Mom used make these for me on occasion when the banana peppers were plentiful. I simply love these with fresh peppers and the pickled ones aren’t bad either.

30 Fresh Banana Peppers or 1 quart Pickled

Redneck Chef Seasoning to taste

3 cups flour

2 egg yolks

3/4 to 1 cup beer

Salt and pepper

Oil for frying

Preheat the fryer.  Season the Peppers with Redneck Chef Seasoning.  Season 1 cup of flour with Salt and Pepper.  In a mixing bowl, whisk the yolks and 3/4 cup of the beer. Whisk in enough flour to form a batter.  If the batter is too thick add the remaining beer to thin the batter.  Dredge the spears in the seasoned flour.  Dip the spears in the batter, letting the excess drip off, coating the peppers completely. Gently lay the peppers in the hot oil and fry until golden brown, about 3 to 4 minutes.  Remove the spears from the oil and drain on paper towels. 

*Note: You can serve with Ranch Dressing for dipping if desired.

Redneck Chef Chicken Liver Pâté

Try this on homemade crackers, celery, carrots and be sure to serve with plenty of hot pickled peppers and cold beer.

1 lb chicken livers

2 bay leaves

1/4 tsp dried thyme

1 c chicken broth

1/2 onion, sliced

2 Tbsp butter

2 Tbsp good dry white wine

1/2 tsp pepper

Cayenne to taste

Nutmeg to taste

Salt to taste

1 tablespoons garlic, chopped

1 stick butter, cold and diced

Place all ingredients through chicken broth in a saucepan and simmer until chicken is done. About 10-15 minutes. Strain, and place contents in a food processor. Saute the onions and garlic in butter until caramelized (15-20 minutes). Add them to the food processor. Add the wine, and process until smooth. Add butter, cold in pieces until smooth. Mixture will be a bit soupy, but once cooled in the fridge, it will harden up nicely into a good paste easy to dip or spread.

Rochelle’s Pot roast

Hello folks, I wanted to share with you my best friend and other half's recipe today. I think you will find this to be a great recipe to try. I hope you enjoy my redneck girls recipe!

1 5 lb. beef Roast

1 onion, chopped

3 stalks celery, large dice

¼ cup sweet bell pepper, finely diced

1 package French onion soup mix

1 can Cream of Mushroom Soup

1 teaspoon garlic

1 to 2 cubes bouillon

3 tablespoons olive oil

2 teaspoon Tony’s seasoning

3 potatoes, pealed and cut up

5 carrots, cut up

4 to 5 cups water

¼ cup all purpose flour

Salt and pepper to taste

Season the roast with salt and pepper and coat with flour. Heat oil in a large Dutch oven pot over medium high heat and brown the roast on all sides, get it really brown because this is where all the flavor comes from. Add the onion, celery, bell pepper, French Onion soup mix garlic, potatoes, carrots, Tony’s, and water to fill the dutch oven to 3/4 the height of the beef. In the oven at 300 degrees place the covered pot and cook for 1 hour turn the heat down to 225 for 4 to 5 hours. You can make this in a electric cooker if you want and let it cook on low all day long while you work or whatever you are doing. Tony's seasoning is the key to this, you can find it in most grocery stores now on the spice isle. If you can not find it you can use cayene pepper, salt, garlic powder and onion powder in its place and it will still be good.
Note: this recipe also works great with really good deer meat, bison, or even bear.

Serves 4 to 6

Redneck 1000 Island Dressing

1 1/2 cups mayonnaise

1 cup ketchup

1/4 cup dill relish or rough chopped homemade dill pickles

1/2 teaspoon salt

1/2 teaspoon black pepper

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

A pinch or two of cayenne pepper

¼ teaspoon fresh ground nutmeg

1 hard-boiled egg, crushed finely

1 teaspoon lemon zest

1 tablespoon fresh lemon juice

In a medium bowl, mix the mayonnaise, ketchup, relish, Salt, pepper, garlic powder, onion powder, nutmeg, egg, lemon zest and lemon juice. Store in an airtight container and refrigerate until ready to serve.

Nanner Puddin’

4 whole egg yokes

2/3 cup sugar

1/8 teaspoon salt

2 tablespoons cornstarch

3 cups milk

1 teaspoon good vanilla extract or paste

4 bananas sliced

Vanilla wafer cookies

For the meringue:
4 egg whites

5 tablespoons sugar 

1/2 teaspoon good vanilla

Beat 4 eggs yolks slightly. Add sugar, salt and cornstarch. Add mixture to milk. Place in saucepan and cook, stirring constantly, until thickened. Add vanilla extract.
Layer vanilla wafers and bananas in 8 inch square baking dish. Stand vanilla wafers up around sides of dish. Pour pudding over vanilla wafers and bananas.

Make meringue by beating egg whites until frothy and add 5 tablespoons granulated sugar. Beat until stiff and add vanilla extract. Spread on top of pudding and bake in slow oven 300 degrees for 20 minutes or until golden brown on tips.

Fried Gator

1 cup buttermilk

1 cup Hot Sauce I use Texas Pete

Flour, for dredging

Salt and freshly ground black pepper

1 lb alligator meat, cut into chunks (can substitute chicken or pork but it is not the same)

1 bottle store bought or homemade ranch dressing, for dipping

Heat a deep-fryer to 350 degrees F. Lightly season gator meat with salt and pepper prior to dredging them in flour. Combine buttermilk and hot sauce into 1 bowl. Dip the gator meat into the flour then buttermilk and hot sauce mixture and dip in flour again. Then place in deep fryer until golden brown, just a couple minutes. Drain on paper towels and serve.

Haw River Mud Cake

This is a very sweet and fattening cake, but it is so very good. It should be eaten in moderation. When I was a kid I remember going to a family reunion and someone had made this cake. It is so moist and rich and delicious that it is irrestible.

For the Cake:

Nonstick baking spray flour
3 cups sugar
1 cup butter, melted
3 large eggs
1 teaspoon vanilla
2 3/4 cups all-purpose flour
2 teaspoons baking soda
1/2 teaspoon salt
1 1/4 cups cocoa powder
1 1/2 cups buttermilk
1 1/2 cups boiling water

For the Mud Topping:

1 1/2 cups miniature marshmallows
3/4 cup chopped toasted pecans

For the Mud Filling:

1 (8-ounce) container frozen nondairy whipped topping, thawed
1 (7-ounce) jar marshmallow creme
4 ounces cream cheese, softened
1 cup toasted and chopped pecans

For the Frosting:

1 cup butter, softened
1 (8-ounce) package cream cheese, softened
1 (9.7-ounce) box bittersweet chocolate, melted and cooled
6 cups confectioners’ sugar
1 teaspoon vanilla extract

Preheat the oven to 350 degrees F. Spray 1 large baking pan with nonstick baking spray with flour. In a large bowl, beat the sugar and butter with an electric mixer on medium speed. In another large bowl, add the eggs and vanilla and beat on medium-high speed until the mixture is pale and fluffy. Slowly add butter mixture, beating until combined. In a medium bowl, combine the flour, baking soda, salt, and cocoa. Gradually add to the sugar mixture, alternately with the buttermilk, beginning and ending with the flour mixture. Beat until just combined after each addition. Slowly add the boiling water, beating until just combined. Spoon the batter evenly into the prepared pans, and bake until wooden pick inserted in center comes out clean, about 30 to 38 minutes. Let cool in the pan. Let the cake cool completely. Spread the Mud filling evenly over the cake. Chill the cake for at least 4 hours. Sprinkle marshmallows and pecans evenly over the top. Store the cake, covered, in refrigerator. In a large bowl, beat the butter and cream cheese at medium-high speed with an electric mixer until creamy. Add the melted chocolates, beating until combined. Gradually add confectioners’ sugar, beating until smooth. Add vanilla, beating until incorporated. Pour the frosting over the cake and serve immediately.

Rochelle’s French Bread

This is an easy dough to handle for an easy bread with a fine texture.

6 cups All-Purpose Flour

2 tablespoons Active Dry Yeast

1 ½ teaspoons salt

2 cups warm water

Cornmeal

1 Egg White, slightly beaten

1 tablespoon water

In a large mixing bowl stir together 2 cups flour, yeast, and salt. Add 2 cups warm water and beat with an electric mixer on medium speed for half a minute, scraping down the bowl constantly. Beat for an additional 3 minutes on high speed. Use a wooden spoon and add the remaining flour. Turn dough onto a floured counter and kneed to make a stiff dough that will be smooth and elastic. About 10 minutes. Place dough ball in a slightly oiled bowl turning to coat all sides with the oil. Cover and let rise until double in size or about 1 hour. Punch dough down and turn out on a lightly floured counter and cut in half, cover and let rest for 10 minutes. Spray a baking sheet and sprinkle with cornmeal. Roll one of the dough halves into a rectangle and tightly roll along the long side, pinch the ends to form a taper. Place on the cornmeal covered pan seam side down and repeat with the second half of the dough. In a small bowl stir together the egg white and 1 tablespoon of water. Brush the loaves with the egg whites and cover and let rise until double in size about 1 hour. Preheat oven to 375 degrees. After the dough has doubled in size use a sharp knife and make 3 or 4 cuts about ¼ inch deep across the loaves. Bake for 20 minutes. Brush tops with the remaining egg white mixture and bake an additional 20 minutes. Bread will sound hollow when tapped. Remove to a wire cooling rack.

Note: You can divide the dough into 4 parts to make French baguettes for sandwiches if you do you will need to reduce the second cooking time down to about 10 minutes.