Rick and Bubba Menu (April 4th, 2008)We had SUCH a great time with Rick and Bubba broadcasting LIVE FROM LULUS!
It was a morning of laughter, fun, monkeys, and of course, good food!
Please enjoy the recipes below.
Grits and Grillades
Krispy Kreme Christmas Pudding
Fried Green Tomato BLT
Crazy Chicken Fingers (Fried)
Crazy Frying Flour and LuLu Fried Shrimp
1 pound fresh crab claw-meat
2 cups shredded Swiss cheese
½ cup green onions, finely chopped
½ teaspoon salt
½ teaspoon pepper
1 ½ cup mayonnaise
4 loaves New Orleans-style French bread (8 inches long)
- Preheat oven to 350˚
- Carefully pick through crab meat to remove any stray shells (very important).
- Combine crab meat, cheese, green onion, salt and pepper in a bowl.
- Mix well with mayo.
- Cut each French loaf in half, horizontally.
- Spread crab meat mixture generously over each piece of bread.
- Place all 8 pieces on a cookie sheet and bake for 15 minutes, or until hot and cheese starts to bubble.
- Finally, place under broiler for a few minutes until cheese is a golden brown.
LuLu Clue: If you can’t find individual French bread loaves, cut 1 long baguette into 4 equal parts.
LuLu Clue: We serve this “open-faced” on French bread at the restaurant, but I have also made it as hors d’oeuvre for parties on toast points, or as an individual appetizer wrapped in phyllo dough…there are many ways to serve this rich, addictive dish. I also love it golden, hot and bubbly in a small baking dish served with crackers.
4 pounds sirloin steak, about ½ inch thick
1 tablespoon salt
½ teaspoon black pepper
1 teaspoon cayenne pepper
1 teaspoon garlic powder
2 tablespoons fresh garlic, minced
½ cup all purpose flour
3 tablespoons olive oil
2 cups onion, chopped
1 cup green pepper, chopped
1 cup celery, chopped
3 cups whole canned tomatoes, with juice
2 cups beef broth
2 bay leaves
1 tablespoon oregano
1 tablespoon basil
LuLu’s Perfect Pepper® hot sauce to taste
1 cup green onions, thinly sliced
½ cup parsley, freshly chopped, plus some for garnish
- Remove and discard fat from sirloin. Pound meat until slightly flattened, about ½” thick. Cut into 2” squares.
- In a small bowl, combine salt, black pepper, cayenne pepper and garlic powder.
- Sprinkle sirloin with season mixture, toss to coat evenly.
- Once meat is thoroughly seasoned, sprinkle with flour and again, toss to evenly coat.
- In a heavy stockpot or Dutch oven, heat olive oil over medium heat. Add sirloin and brown on all sides. Do this in batches if need be, you don’t want to overcrowd the pieces.
- Add chopped onions and green peppers. Cook for 2 minutes.
- Add celery and cook for another 5 minutes.
- Crush tomatoes by hand (it’s messy and will make all manner of squishy noises, but it’s the fastest, best way to do it) and add, with juices.
- Reduce heat to a simmer. Add beef broth and remaining seasonings: bay leaves, oregano, and basil.
- Cook uncovered on low heat for 1-2 hours (or as long as you can stand it) until meat is tender.
- If gravy becomes too thick, add a little more water or beef broth.
- Five minutes before serving, add salt, pepper, and hot sauce to taste.
- Add minced garlic. Cook for 5 minutes.
- Just before serving, add green onions and parsley.
- Serve over baked cheese grits and garnish with remaining parsley.
For Baked Cheese Grits:
6 cups cooked regular grits
3 eggs, beaten
½ pound cheese, shredded…some great choices are sharp cheddar, Gruyere, or smoked gouda
8 tablespoons unsalted butter
1 cup whole milk
½ teaspoon salt
1 -2 dashes LuLu’s Perfect Pepper Hot Sauce
- Preheat oven to 350˚.
- Add cheese and butter to hot grits and stir well until cheese is melted.
- Beat together milk and eggs.
- Whisk a small portion of hot grits into milk mixture and stir well.
- Return mixture to grits.
- Add salt and pepper.
- Pour into a 2 quart baking dish and bake for 45 minutes.
LuLu Clue 2: If the water loses heat or you add all the grits at once, you will have a clumped mass of grits you cannot easily separate. At that point you may as well use them as spackling compound as you absolutely cannot serve them for brunch.
1 ½ cups self-rising buttermilk corn meal mix
½ cup all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
1 ½ teaspoons (divided) LuLu’s Creola® Seasoning mix (see recipe pg.___) or any Creole seasoning
2 eggs, beaten
1 ½ teaspoons LuLu’s Perfect Pepper® hot sauce
1 cup whole milk
¼ cup sweet onion, finely chopped
2 fresh jalapenos, finely chopped
4-6 cups peanut or vegetable oil for frying
- In a large mixing bowl, combine corn meal, flour, baking powder, salt and 1 teaspoon seasoning, set aside.
- In a separate bowl, combine eggs, hot sauce and milk and mix well.
- Gradually add liquid mixture to dry ingredients and mix well.
- Gently fold in onion and jalapeno.
- Heat oil in heavy Dutch oven. Add a drop of batter and wait until it sizzles to indicate oil is ready.
- Drop a tablespoon of batter into the oil, 4 to 6 at a time.
- Roll each hush puppy around frying oil until evenly brown on all sides, about 2-3 minutes.
- Remove with a slotted spoon and transfer to a platter or cookie sheet lined with paper towels to soak up excess oil.
- Sprinkle remaining Creole seasoning mix over puppies and serve hot!
2 dozen Krispy Kreme glazed doughnuts, broken into 2” chunks
2 tablespoons unsalted butter, divided
2 cups heavy cream
2 cups milk
6 egg yolks
2 large whole eggs
½ cup sweetened condensed milk
1 ½ teaspoons pure vanilla extract
1 ¼ teaspoons ground nutmeg
1 ¼ teaspoons cinnamon
1 cup praline liqueur (can substitute Frangelico)
1 cup chopped pecans
- Preheat oven to 350°.
- Melt 1 tablespoon butter in a 13”x9” baking dish, being careful not to burn butter.
- Remove baking dish from the oven once butter has melted. Brush butter up along sides of dish and set aside.
- In a large bowl, beat together cream, milk, egg yolks, whole eggs, condensed milk, vanilla, nutmeg, cinnamon and liqueur.
- Place doughnut in baking dish and pour egg-cream mixture over the top until all doughnuts are covered, smushing doughnuts down.
- Sprinkle pecans over top. Cut remaining tablespoon of butter into small pieces and sprinkle around pecans.
- Bake for 1 hour or until center is set and top is browned.
For Vanilla Sauce:
1 ½ cups milk
1 ½ cups heavy cream
¾ cup sugar, divided
6 egg yolks
2 teaspoons pure vanilla extract
- In a saucepan, combine milk, cream and ½ cup of sugar. Bring to a simmer.
- In a separate bowl, beat together egg yolks and remaining ¼ cup of sugar until smooth.
- Add small amount of hot milk mixture into egg mixture to temper. (If you add it all at once, the heat from the milk will make something resembling scrambled eggs). Gradually add remaining hot milk mixture to the eggs and sugar, blending until smooth.
- Return mixture to saucepan and cook over low heat until sauce coats the spoon, stirring constantly. (This is when curdling can occur; be careful not to let the mixture boil!)
- Ladle 2 -3 teaspoons over plated bread pudding just before serving.
2 cups all-purpose flour
4 tablespoons LuLu’s Creola® Seasoning, divided (see recipe page __) or any Creole seasoning
1 ½ teaspoons salt
1 tablespoon black pepper
1 cup milk
1 cup buttermilk
1 tablespoon LuLu’s Perfect Pepper Sauce®, or any “medium-hot” hot sauce
4 green tomatoes
Peanut oil or vegetable oil, approximately 6 cups or enough to fill a skillet about 1 ½ - 2” deep
12 strips thick-cut bacon
½ head of iceberg lettuce
8 thick, hand-cut slices sourdough bread
2-3 tablespoons butter, softened
- Preheat oven to 250°
- In a mixing bowl, combine flour, 2 tablespoons Creola seasoning, salt and pepper. Mix thoroughly.
- Place milk, buttermilk and pepper sauce in another bowl.
- Slice green tomatoes ¼” thick and place in milk mixture to soak.
- In a cast-iron or heavy skillet, heat oil to 355° over medium-high heat. (Use candy or fry thermometer for accuracy or until a little flour flicked into the oils sizzles).
- Dredge tomatoes through flour mixture, dip back into milk mixture, and dredge again in flour mixture, coating tomatoes thoroughly.
- Fry tomatoes in small batches (approximately 4 at a time) for 1 ½ - 2 minutes on each side, or until golden brown, turning once during cooking.
- Drain on paper towels. Place cooked tomatoes in oven while others are cooking.
- Fry 6 pieces thick-cut bacon in cast iron or heavy skillet over medium heat. As bacon begins to sizzle, lower heat to keep it from smoking or burning. As bacon begins to brown, turn once. When it begins to get crispy remove from skillet and transfer to plate lined with paper towels to drain. Repeat process with remaining 6 pieces of bacon. Set aside.
- Wash lettuce and pat dry.
- Butter bread on one side and broil; once browned, flip and toast unbuttered side.
- Layer 3-4 slices fried tomatoes, 3 pieces fried bacon, and lettuce on buttered side of bread.
- Slather with “WOW!” sauce.
- Cut in half and serve.
2 cups LuLu’s Crazy Frying Flour
2 cups whole milk
LuLu’s Perfect Pepper Sauce® (optional)
6 cups peanut or vegetable oil (enough to fill skillet about 1 ½ to 2 inches deep)
12 chicken breast tenders
- Place frying flour in a bowl.
- Place milk and pepper sauce in another bowl.
- In a cast iron skillet or heavy Dutch oven, heat oil to 355˚ over medium-high heat. Use candy or fry thermometer for accuracy or until a little flour flicked into the oils sizzles.
- Dredge tenders through flour. Dip in milk, and then dredge through flour again.
- Fry chicken until golden brown, turning once during cooking until they float to the top, about 3 – 4 minutes on each side. Drain on paper towels and serve immediately.
LuLu Clue: Maybe these chicken fingers taste homemade because they are! Whether grilled or fried, they are so versatile and delicious, we put them in sandwiches, wraps, salads, or eat them with our fingers. Perfect for the boat, the beach, the game, or the lunch box. I’m a sucker for the fried ones because they taste just like my daddy’s fried chicken. When you slather them in LuLu’s Bad Girl Buffalo Sauce, they are out of this crazy world!
1 (12 ounce) jar apple jelly
1 (12 ounce) jar pineapple preserves
½ cup dry mustard
½ cup prepared horseradish
2 teaspoons finely ground black pepper
- Combine all ingredients in a bowl.
- Mix thoroughly and refrigerate.
2 cups all purpose flour
2 tablespoons LuLu’s Creola® Seasoning
1 ½ teaspoons salt
1 tablespoon black pepper
- Combine flour, seasoning, salt and black pepper.
- Mix thoroughly.
HOW TO LULU PERFECT FRIED SHRIMP
Makes 6 Servings
2 cups whole milk
2 pounds large headless shrimp, shell on
6 cups peanut or canola oil
- Make LuLu’s Crazy Frying Flour, set aside.
- Place milk in separate bowl.
- Peel shrimp leaving tails intact.
- Cut back of shrimp half-way to butterfly and remove vein. Place in bowl and set aside.
- Heat oil in a cast iron skillet to 355® (use candy or fry thermometer).
- Take a few shrimp at a time. Dredge through flour mix, dip in milk, and then dredge through flour mix again.
- Gently drop in hot oil. Fry until golden brown or until they float to the top. Drain on paper towels and serve immediately.
- Rosemary Andouille Baked Grits
- Crazy Sista Pot Roast Sandwich
- Lump Crabmeat a la LuLu over Garlic Grits
- Hot Damn Gouda Grits Cake
- Sunday Brunch Crabmeat Omelet with Pepper Jack Grits
- Wild Wasabi Shrimp