Recipes 2017-09-20T18:39:50+00:00

See below for a few sample recipes found in A Mississippi Palate. Feel free to incorporate these recipes into any article or feature you are doing on the book.

Delta Gumbo

My brother Drew St. John has a farm in the Delta where we do most of our hunting for deer and duck. The deer are bigger in that part of the state, and the ducks are plentiful. He eats peanut butter crackers with gumbo. This recipe is for him.

Ingredients

6 cups      Duck broth (use Chicken Broth recipe below, substitute 2 to 3 pounds duck thighs)

2 cups      Diced Roma tomatoes, with juice

½ cup       Tomato sauce

1 Tbsp     Worcestershire

2 Tbsp     Hot sauce

1½ Tbsp  Creole Seasoning (below)

1 tsp         Freshly ground black pepper

1                Bay leaf

1 tsp         Dried basil

1 tsp         Dried thyme

½ tsp        Dried oregano

½ cup       Corn oil

1 cup        All-purpose flour

2 Tbsp     Filé powder

2 cups      Medium-diced yellow onions

1½ cups Medium-diced celery

¾ cup       Medium-diced green bell peppers

¼ cup       Chopped green onion

1 Tbsp     Minced garlic

1 pound Deer sausage, sliced

 

Reserved cooked duck meat from duck stock

2–3 cups Cooked white rice

Directions

In a large stockpot, bring the duck stock to a simmer. Add the tomatoes, tomato sauce, Worcestershire, hot sauce, and seasonings and herbs. Heat the oil over high heat in a separate large skillet, make a dark roux by CAREFULLY adding the flour and filé powder and stirring constantly until the roux is a very dark brown. Add the vegetables to the roux and continue cooking for 5 minutes. Add the sausage and duck and

continue cooking for another 5 minutes. Add the roux mixture to the simmering stock, stirring until all is dissolved and incorporated. Cook on medium heat for 20 minutes.

 

Place a small amount of white rice in each serving bowl, then pour the gumbo over the rice and serve.

Makes 1 gallon

Chicken Broth

Ingredients

1                2 to 3 pound whole chicken

8 cups      Water, room temperature

1                Large-diced onion

1                Large carrot, peeled and sliced 1 inch thick

2                Celery ribs, sliced

3                Garlic cloves, smashed

3 sprigs   Fresh thyme

3 sprigs   Fresh flat-leaf parsley

1                Bay leaf

1 Tbsp     Whole black peppercorns

1 Tbsp     Salt

Directions

Combine all ingredients in a large stockpot. Bring to a boil, then reduce to a simmer for 1 hour. There should be very little movement in the water. Remove the chicken and place in a pan to cool at room temperature. When the chicken is cool enough to handle, pull the meat from the bones and shred with forks. You should end up with about 3 cups of meat. Strain the broth through a fine-mesh strainer and discard the vegetables. Broth may be refrigerated for 3 days or frozen for a month.

Comeback Sauce

If Mississippi had an official condiment, it would be comeback sauce. The original recipe was developed at the Rotisserie in Jackson in the 1940s, from there it spread to all the old-line restaurants, most of which were operated by hard-working and dedicated Greek immigrant restaurateurs. More than 40 years later, we started serving it at our restaurants in Hattiesburg. This recipe is perfect as a salad dressing, a condiment for dipping onion rings (or Captain’s Wafers), or as a substitute for mayonnaise in recipes (sub comeback for mayo the next time you make deviled eggs and your friends and family will love you for it).

If Mississippi had an official condiment, it would be comeback sauce. The original recipe was developed at the Rotisserie in Jackson in the 1940s, from there it spread to all the old-line restaurants, most of which were operated by hard-working and dedicated Greek immigrant restaurateurs. More than 40 years later, we started serving it at our restaurants in Hattiesburg. This recipe is perfect as a salad dressing, a condiment for dipping onion rings (or Captain’s Wafers), or as a substitute for mayonnaise in recipes (sub comeback for mayo the next time you make deviled eggs and your friends and family will love you for it).

Ingredients

1 cup        Mayonnaise

½ cup       Ketchup

½ cup       Chili sauce

½ cup       Cottonseed oil or other flavorless oil

½ cup       Grated yellow onion

3 Tbsp     Fresh lemon juice

2 Tbsp     Minced garlic

1 Tbsp     Paprika

1 Tbsp     Water

1 Tbsp     Worcestershire

1 tsp         Freshly ground black pepper

½ tsp        Dry mustard

1 tsp         Salt

Directions

Combine all ingredients in a food processor and mix well.

Makes 1 quart

Chargrilled Oysters

This is a recipe I developed for our restaurants and it has been one of the most popular appetizers we’ve ever served. It’s almost impossible to mess this up (just don’t overcook the oysters).

Ingredients

½ pound                   Unsalted butter

½ pound                   Margarine

2 Tbsp                      Minced garlic

½ tsp                         Freshly ground black pepper

½ cup                        Grated Parmesan cheese

2 Tbsp                      Chopped fresh flat-leaf parsley

12                               Fresh Gulf oysters on the half shell, shucked

1                                  Toasted French bread

Directions

Preheat an outdoor grill to high.

In a small pot, melt the butter and margarine over low heat. Once melted, add the garlic and pepper. Combine the Parmesan and parsley. Place the shucked oysters directly over the flames of the grill. Ladle ¼ cup of the garlic butter over the oysters. Be careful, this will flame up. Let cook for 2 to 3 minutes, then sprinkle half of the cheese mixture over the oysters. Pour over another ¼ cup of the garlic butter and allow to cook for another 4 to 5 minutes. The oysters should be bubbling and the edges should just start to brown. Remove and sprinkle with the remaining cheese and a little more garlic butter. Serve immediately with toasted French bread.