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August 2019: School Night Dinners
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When you're in a hurry during the week, we know you want delicious, easy, and fast. This month in the Good Day Alabama Kitchen Collection, you’ll find some of the most delicious meals you can cook at home in a pinch - AND the kids will love it!
Enjoy!
Enjoy!
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Homewood Gourmet: Summer Tomato and Shrimp Salad
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Ingredients
- 1 pound large shrimp, peeled and deveined
- 1 cup shrimp boil seasoning
- 1 bay leaf
- 1 lemon, cut in half
- ½ cup good quality mayonnaise
- 2 tablespoons olive oil
- 1 tablespoon red wine vinegar
- ½ teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- 3 medium ripe tomatoes, cut into large chunks
- 3 large celery stalks, sliced into ½-inch pieces
- 8 large Bibb lettuce leaves
- 1 pound large shrimp, peeled and deveined
- 1 cup shrimp boil seasoning
- 1 bay leaf
- 1 lemon, cut in half
- ½ cup good quality mayonnaise
- 2 tablespoons olive oil
- 1 tablespoon red wine vinegar
- ½ teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- 3 medium ripe tomatoes, cut into large chunks
- 3 large celery stalks, sliced into ½-inch pieces
- 8 large Bibb lettuce leaves
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Directions
Bring 4 cups water to a boil in a large saucepan. Add the shrimp boil, bay leaf, and lemon and stir well. Add the shrimp, reduce the heat to medium and cook 2 to 4 minutes or until shrimp are pink and cooked through. Quickly remove shrimp with a slotted spoon to a large tray to cool. Cut shrimp in half crosswise and refrigerate until ready to use.
Whisk together the mayonnaise, oil, vinegar, salt and pepper in a large bowl. Fold in tomatoes, celery and reserved shrimp and stir gently until well combined.
Arrange 2 lettuce leaves on each of 4 plates. Spoon shrimp mixture evenly over each plate and serve immediately. Shrimp mixture can be made ahead and refrigerated for up to 3 days.
Courtesy: Homewood Gourmet
Bring 4 cups water to a boil in a large saucepan. Add the shrimp boil, bay leaf, and lemon and stir well. Add the shrimp, reduce the heat to medium and cook 2 to 4 minutes or until shrimp are pink and cooked through. Quickly remove shrimp with a slotted spoon to a large tray to cool. Cut shrimp in half crosswise and refrigerate until ready to use.
Whisk together the mayonnaise, oil, vinegar, salt and pepper in a large bowl. Fold in tomatoes, celery and reserved shrimp and stir gently until well combined.
Arrange 2 lettuce leaves on each of 4 plates. Spoon shrimp mixture evenly over each plate and serve immediately. Shrimp mixture can be made ahead and refrigerated for up to 3 days.
Courtesy: Homewood Gourmet
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Barenaked Noodles: Pasta In Bianco
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Ingredients
- ½ pound of fresh fettucine
- 2 – 4 tbsp butter
- 4 – 6 tbsp extra virgin olive oil
- 1/4 cup Pecorino Romano cheese or Parmesan
- 1 tbsp salt
- Fresh spinach – 1 cup
- ¼ cup white wine
- 2 TBL slivered garlic
- ½ cup cherry tomatoes
- Pepper, to taste
- ½ pound of fresh fettucine
- 2 – 4 tbsp butter
- 4 – 6 tbsp extra virgin olive oil
- 1/4 cup Pecorino Romano cheese or Parmesan
- 1 tbsp salt
- Fresh spinach – 1 cup
- ¼ cup white wine
- 2 TBL slivered garlic
- ½ cup cherry tomatoes
- Pepper, to taste
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Directions
1. Fill a large, 6 to 8 quart, pot with water and bring to a rolling boil. Add the salt, then the pasta, and stir to help prevent the pasta from sticking.
2. Cook the pasta, stirring occasionally, until al dente. Use a strainer to drain the pasta completely. Do NOT rinse with cold water.
3. Return pasta to pot, add oil and butter, and mix to coat evenly. Add cheese and mix well.
4. Serve immediately. Have additional cheese handy for us “blizzard” folks, as well as freshly ground pepper for those so inclined
Alternative:
In a large frying pan, add oil and garlic; saute but do not brown. Take pan off heat and add cherry tomatoes; saute for 5 mins, until tomatoes wilt. Take pan off heat and add white wine. Turn up heat to burn off the alcohol. Add spinach and toss. Once spinach has wilted, mount with butter. Add a little pasta water if it appears dry. Toss fresh pasta into the pan and coat all the noodles.
Courtesy: Bare Naked Noodles
1. Fill a large, 6 to 8 quart, pot with water and bring to a rolling boil. Add the salt, then the pasta, and stir to help prevent the pasta from sticking.
2. Cook the pasta, stirring occasionally, until al dente. Use a strainer to drain the pasta completely. Do NOT rinse with cold water.
3. Return pasta to pot, add oil and butter, and mix to coat evenly. Add cheese and mix well.
4. Serve immediately. Have additional cheese handy for us “blizzard” folks, as well as freshly ground pepper for those so inclined
Alternative:
In a large frying pan, add oil and garlic; saute but do not brown. Take pan off heat and add cherry tomatoes; saute for 5 mins, until tomatoes wilt. Take pan off heat and add white wine. Turn up heat to burn off the alcohol. Add spinach and toss. Once spinach has wilted, mount with butter. Add a little pasta water if it appears dry. Toss fresh pasta into the pan and coat all the noodles.
Courtesy: Bare Naked Noodles
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Chef Donnell Johnson: BBQ Tacos
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Ingredients
- 3 tablespoons butter
- ½ cup sliced mushrooms
- ½ cup finely chopped onion
- ½ cup diced bell pepper
- 1 tablespoon garlic minced
- 2 cups ribeye steak cut in bite sized strips
- ¼ teaspoon salt
- ¼ teaspoon fresh ground pepper
- 2 tablespoons olive oil
- ¼ cup heavy cream
- ¼ cup beef broth
- 1 ½ cup gravy
- 1 tablespoons Worcestershire Sauce
- Salt & pepper to taste
- 3 tablespoons butter
- ½ cup sliced mushrooms
- ½ cup finely chopped onion
- ½ cup diced bell pepper
- 1 tablespoon garlic minced
- 2 cups ribeye steak cut in bite sized strips
- ¼ teaspoon salt
- ¼ teaspoon fresh ground pepper
- 2 tablespoons olive oil
- ¼ cup heavy cream
- ¼ cup beef broth
- 1 ½ cup gravy
- 1 tablespoons Worcestershire Sauce
- Salt & pepper to taste
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Directions
Heat sauté' pan
Season meat-olive oil, salt, black pepper
Add meat to skillet
Sautee’ beef: 2-3 minutes
Add garlic, onion, mushroom and pepper
Sauté' 2-3 minutes
Add heavy cream and beef broth
Sautee’ 2-3 minutes
Add gravy-1/2 cup
Put mound of pasta on plate
Add beef tip mixture on top of pasta
Top with sweet pepper and shredded cheese
Courtesy: Chef Donnell Johnson
Heat sauté' pan
Season meat-olive oil, salt, black pepper
Add meat to skillet
Sautee’ beef: 2-3 minutes
Add garlic, onion, mushroom and pepper
Sauté' 2-3 minutes
Add heavy cream and beef broth
Sautee’ 2-3 minutes
Add gravy-1/2 cup
Put mound of pasta on plate
Add beef tip mixture on top of pasta
Top with sweet pepper and shredded cheese
Courtesy: Chef Donnell Johnson
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Chef Louie: Macaroni Salad
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Ingredients
- 3 lbs wings
- Bob Sykes Chicken seasoning
- 4 oz Seasoning salt
- 2 oz Garlic powder
- 2 oz ground Black Pepper
- Bob Sykes Buffalo Sauce
- 16 oz Bob Sykes BBQ Sauce
- 16 oz Hot Sauce
- Juice from two lemons
- ¼ stick of melted butter
- 3 lbs wings
- Bob Sykes Chicken seasoning
- 4 oz Seasoning salt
- 2 oz Garlic powder
- 2 oz ground Black Pepper
- Bob Sykes Buffalo Sauce
- 16 oz Bob Sykes BBQ Sauce
- 16 oz Hot Sauce
- Juice from two lemons
- ¼ stick of melted butter
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Directions
Place wings and Drumettes on a flat pan with holes or perforations. Spread out so that one is not resting on the other. Lightly apply the poultry seasoning to both sides of the wings.
Place the tray in pre-heated smoker when it has reached 275 degrees. 30 to 40 minutes into the cooking time: remove the tray and slide a spatula underneath the wings and flip over. Approximate cook time is 1 hour to an hour and a half (varies depending on smoker type or fuel source).
The wings need to reach an internal temperature of 165 degrees. Remove and place on table.
Fill a fryer with peanut oil and heat to 350 degrees. Drop the wings into the fryer and cook for no more than 1 minute. Remove from the oil and drain. Then immediately loss in the Bob Sykes Buffalo Wing Sauce. Toss for a few seconds and serve immediately with celery sticks.
Courtesy: Bob Sykes
Place wings and Drumettes on a flat pan with holes or perforations. Spread out so that one is not resting on the other. Lightly apply the poultry seasoning to both sides of the wings.
Place the tray in pre-heated smoker when it has reached 275 degrees. 30 to 40 minutes into the cooking time: remove the tray and slide a spatula underneath the wings and flip over. Approximate cook time is 1 hour to an hour and a half (varies depending on smoker type or fuel source).
The wings need to reach an internal temperature of 165 degrees. Remove and place on table.
Fill a fryer with peanut oil and heat to 350 degrees. Drop the wings into the fryer and cook for no more than 1 minute. Remove from the oil and drain. Then immediately loss in the Bob Sykes Buffalo Wing Sauce. Toss for a few seconds and serve immediately with celery sticks.
Courtesy: Bob Sykes
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Chef Donnell Johnson: Beef Tips and Gravy
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Ingredients
- 2 racks Smithfield St. Louis Style Pork Spareribs, membrane removed
- 1/8 tsp. turmeric
- 7 tsp. salt
- 2 tbsp. dark brown sugar
- 4 tsp. chili powder
- 2 1/2 tsp. unsweetened dark cocoa powder
- 4 tsp. ground coffee
- 2 tsp. black pepper
- 1 tsp. garlic powder
- 1 tsp. onion powder
- 3/4 tsp. ancho chile pepper
- 1/8 tsp. coriander
Courtesy: Jessica Ivey
- 2 racks Smithfield St. Louis Style Pork Spareribs, membrane removed
- 1/8 tsp. turmeric
- 7 tsp. salt
- 2 tbsp. dark brown sugar
- 4 tsp. chili powder
- 2 1/2 tsp. unsweetened dark cocoa powder
- 4 tsp. ground coffee
- 2 tsp. black pepper
- 1 tsp. garlic powder
- 1 tsp. onion powder
- 3/4 tsp. ancho chile pepper
- 1/8 tsp. coriander
Courtesy: Jessica Ivey
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Directions
Build a charcoal fire for indirect cooking by situating the coals on only one side of the grill, leaving the other side empty. Preheat the grill to 250°F.
For the dry rub: In a small bowl, combine the salt, brown sugar, chili powder, coffee, cocoa, black pepper, garlic powder, onion powder, ancho chile pepper, coriander, and turmeric.
Remove the membrane from the back of the ribs. Generously apply the dry rub onto the front and back of the ribs. Gently pat to ensure that the rub adheres.
Put the slabs meat side up over indirect heat, away from the coals, close the lid, and cook until the ribs are tender, about 3 hours 30 minutes.
Remove the ribs from the grill and let them rest uncovered for 5 minutes. Slice the ribs between the bones and serve.
Build a charcoal fire for indirect cooking by situating the coals on only one side of the grill, leaving the other side empty. Preheat the grill to 250°F.
For the dry rub: In a small bowl, combine the salt, brown sugar, chili powder, coffee, cocoa, black pepper, garlic powder, onion powder, ancho chile pepper, coriander, and turmeric.
Remove the membrane from the back of the ribs. Generously apply the dry rub onto the front and back of the ribs. Gently pat to ensure that the rub adheres.
Put the slabs meat side up over indirect heat, away from the coals, close the lid, and cook until the ribs are tender, about 3 hours 30 minutes.
Remove the ribs from the grill and let them rest uncovered for 5 minutes. Slice the ribs between the bones and serve.