Cookie's Southern Style: Battle of the Sexes

Sunday, February 16, 2014

Battle of the Sexes

Three years ago my husband asked me to select a place to go for dinner on Valentine. Yearly we would go out for dinner on Valentine mainly because is had become a tradition. Most couples spend half of the evening waiting to be seated. Talking to a few friends they all complained about the crowded restaurants or long waits for Valentine. I decided to host a couple party. The first year was such a success I was urged to host another. This is year 3 and our couple night has only gotten better. Our theme this year was "Battle of the Sexes". Unexpectantely to the females the men won!
"The Victory Dance"

Each couple pay $30 and I cook the meal. This years menu was very tasty. We had blackberry glazed sausage bites, chicken salad filled deviled eggs, chocolate covered strawberries, spinach dip and cheese balls with crackers. Dinner consist of raspberry glazed pork chops, sweet potato soufflé, succotash, dinner rolls ending with red velvet cupcakes and mini peach cobbler for dessert.
No one went home hungry!!

We played brain teaser and dirty minds in which the men won by only 1 point! My favorite part of the night was couple karaoke. I had each couple to text me their favorite song. I didn't tell them that they would have to perform the song. This was hilarious! My husband didn't know the words to our wedding song!!!! He made up for it with his performance skills. The guys did a "Best Man Holiday" scene and performed a number dedicated to us, no it wasn't a New Edition song it was "My Girl, by the Temptations."

Since most Valentine gifts are geared towards pleasing the woman we came up with an idea to have each wife decorate a message in the bottle for their husbands. This became a competition among us. Each one signified something special. To say this night was special was an understatement. I'm looking forward to next year.

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Southern Spice Recipe by Cookie Hudson Catering

Ingredients:3/4 cup margarine, 3/4 cup all purpose flour, 2 celery stalks, peeled and chopped, 3 large onions, chopped, 1 green bell pepper, chopped, 1 red bell pepper, chopped,1 yellow bell pepper, chopped, 2 bay leaves, 2 teaspoons salt, 2 teaspoons, dried oregano, crumbled, 1 teaspoon cayenne pepper, 5 (8 oz.) bottles clam juice, 2 (28 oz.) cans Cajun style diced tomatoes, 2 pounds Smoked Andouille sausage, halved lengthwise, sliced 1/4 inch thick, 2 pounds okra, cut crosswise into 1/4-inch-thick slices, 2 pounds large Shrimp, uncooked, peeled and deveined, 3 tomatoes, seeded, diced, 1 pound rice, cooked

Directions:

Heat oil in a large iron skillet over high heat until almost smoking. Add flour, stirring constantly until you get a dark red-brown rue, about 8 minutes. Add celery, onions and bell peppers. Cook 5 minutes, stirring and scraping bottom of pan often. Mix in bay leaves, salt, oregano and cayenne. Add clam juice, canned tomatoes and sausage. Boil 15 minutes. Add okra, reduce heat and simmer until okra is tender, about 15 minutes. Cover and chill to let the flavors merge. Bring to simmer before continuing. Add shrimp to gumbo and simmer until just cooked through, about 3 minutes. Ladle over rice and top with tomatoes.

"Chicken Creole" Recipe

Cooked leftover chicken can be tossed into this gumbo and simmered with tomatoes, mushrooms, chile peppers, a little of this and a little of that. Delicious chicken gumbo consistency with tomato base served over a bed of rice

Ingredients:

1/4 cup oil for frying

1/4 cup all-purpose flour

1 green bell pepper, chopped

1 onion, chopped

2 cups cooked, chopped chicken breast

meat

1 (14.5 ounce) can diced tomatoes with

green chile peppers, with liquid

1 (4.5 ounce) can sliced mushrooms,

drained

2 tablespoons chopped fresh parsley

2 teaspoons Worcestershire sauce

3 cloves garlic, minced

1 teaspoon soy sauce

1 teaspoon white sugar

1/2 teaspoon salt

1/2 teaspoon ground black pepper

3 dashes hot sauce

Directions:

1.

Heat oil in a large skillet over high heat. Stir in flour and cook, stirring constantly, for 5 minutes or until mixture is the color of a copper penny. Reduce heat to low and stir in bell pepper and onion. Cook 10 to 15 minutes, or until tender, stirring occasionally.

2.

Add chicken, tomatoes with green chile peppers, mushrooms, parsley, Worcestershire sauce, garlic, soy sauce, sugar, salt, pepper and hot sauce. Stir together, cover and simmer for 20 minutes.

Recipe

Ingredients:

2 egg whites, lightly beaten

2 tablespoons mayonnaise

2 teaspoons chopped fresh parsley

1 1/4 teaspoons Old Bay or Creole/Cajun seasoning

1 teaspoon Worcestershire sauce

1/4 teaspoon ground black pepper

1 teaspoon dry mustard

1/2 cup soft bread crumbs

1 pound fresh lump crabmeat, drained

Preparation:

Combine egg whites, mayonnaise, parsley, Creole seasoning, Worcestershire sauce, pepper, and dry mustard. Gently stir in the bread crumbs and crabmeat. Shape mixture into 8 patties, about 2 1/2 inches in diameter. Place patties on a baking sheet lined with waxed paper or non-stick foil; cover and chill for 30 to 60 minutes.

Spray a large nonstick skillet with vegetable cooking spray or use a little olive oil to coat the bottom. Place over medium-high heat. When the skillet is hot, add crab cakes; cook for 3 to 4 minutes on each side, or until browned.

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Sunday, February 16, 2014

Battle of the Sexes

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