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Friday Fun: Cook-off Finalists Revealed Tonight!

Friday, August 19th, 2011

Isn’t this time of year always so exciting?… with the anticipation of cooler weather (more commonly referred to in this area as gumbo weather), fall festivals, school for the kiddos, and  FOOTBALL!! Football is a pretty big deal to us here at Tony Chachere’s with all the tailgating we do in the Southeast region. As many of you may remember we partnered with CSS-Sports to host an SEC tailgating cook-off last year.

Tony Chachere's Chef Kelly watches lines form for a taste of jamabalya at the Tailgate Cook-off!

 

Fans were able to submit their favorite tailgating recipe for a chance to be one of the 12 finalists representing their school in our SEC Tailgating Cook-off. Out of the 12 finalists, the top 3 with the most votes were sent out to the LSU vs. Ole Miss game in Baton Rouge, LA to cook up their dish! The feature was aired on CSS and a winner was declared by viewer votes. Last year, our winner was Jay Ducote of Baton Rouge, who you may know from his blog, Bite and Booze.

 

 

Dubbed Tony Chachere’s Tailgating Champion for his Blackberry Bourbon Bone-in Boston Butt Recipe, Jay was sent home with some pretty dang sweet prizes including, a Big Green Egg, 1-year supply of Tony’s, gift certificate to Walmart, a private Tony Chachere’s cooking trailer event for 25 of his friends, so on and so forth. This year the stakes are even higher with bigger and better prizes! Be sure to tune in to CSS every Friday at 5pm CT/6pm ET for the big reveal of the 12 finalists and watch Chef Celeste Podojil prepare each recipe! Recipes will be featured in alphabetical order and the schedule is as listed below:

Alabama                              8/19

Arkansas                              8/26

Auburn                                 9/2

Florida                                  9/9

Georgia                                9/16

Kentucky                             9/23

LSU                                        9/30

Mississippi State               10/7

Ole Miss                               10/14

South Carolina                   10/21

Tennessee                          10/28

Vanderbilt                           11/4

 

CLICK TO VOTE FOR YOUR FAVORITE SCHOOL NOW!!

 

Be sure to tune in to CSS on Friday nights and keep up with us and our tailgating adventures on our blog and Facebook & Twitter Feeds!!

 

Happy Friday Spice Nation!

 

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Posted in Events, Friday Fun, Photos, Recipe, Tailgate Cook-off, Tailgate Tour, Tony Chachere | No Comments »

Dirty Rice-Stuffed Green Bells!

Monday, August 15th, 2011

Stuffed Green Bells - Chachere Style!

  Ingredients:

  • 6 green bell peppers
  • 6 cups cooked, minced meat (chicken, lamb, veal, roast pork, shrimp, OR, veggie-style with corn)
  • 1 onion, minced
  • 1 Tbl. melted butter
  • 1 Tbl. minced parsley
  • 1 tea. Tony Chachere’s Original Creole Seasoning
  • 1/4 cup breadcrumbs
  • 1 egg, beaten
  • 1 cup water or beef broth

****Can also simplify by omitting all ingredients and stuffing peppers with our Dirty Rice Mix: use package instructions, stuff and bake peppers, season to taste!

Instructions:

  • Cut peppers in half, crosswise, remove seeds and cut off stems.
  • Mix all remaining ingredients together, except water or broth.
  • Fill peppers with mixture, stand in pan and pour water around them.
  • Bake at 350 degrees, basting often, until tops are toasty brown. Yields 6 servings.

 

 

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Posted in Dinner, Dinner Mixes, Lunch, Mouth Watering Monday, Quick and Easy Recipes, Recipe, Seasonings, Side Dish, Snack | No Comments »

“Sock it to Me” Cake

Wednesday, August 10th, 2011

Tony Chachere’s “Sock it to Me” Cake is an easy-to-make cake with a from-scratch icing, reminiscent of older times when our parents/grandparents would gather with friends for an afternoon cup of coffee and a little conversation en Français.

Your friends will want you to "sock it to them" several times!

“Sock it to Me” Cake Ingredients:

  • 1 box yellow cake mix 
  • 3/4 cup oil
  • 1 stick butter
  • 4 eggs
  • 1/2 pint sour cream
  • 1 cup chopped pecans
  • 2 tablespoons sugar
  • 1 tablespoon powdered cinnamon

Instructions:

  • In a large mixing bowl, blend together the cake mix, oil and butter.
  • Beat in eggs one at a time and beat according to package directions.
  • Fold in sour cream and pecans. Pour half the batter into a tube pan.
  • Sprinkle sugar and cinnamon over batter in the pan, then cover with the rest of the batter. Do Not Stir.
  • Bake at 350 degrees for one hour. Test with a toothpick before removing from oven. Cool in pan for 5 minutes and turn onto cake platter.

Milk Glaze

  • 1 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 2 tablespoons milk

Blend ingredients together. Drizzle over cake while cake is still warm.

Yields 12 servings.

Thanks for the great photo Smithalicious!

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Posted in Breakfast, Dessert, Quick and Easy Recipes, Recipe | No Comments »

Mouth-Watering Monday: Fried Green Tomatoes & Maque Chou

Monday, August 1st, 2011

Y’all are in for a real southern treat today with these two classic dishes, fried green tomatoes and maque chou. No, this isn’t Iggie’s version of Fried Green Tomatoes at The Whistle Stop Cafe – better! (highly recommend this film if you have not seen).  Bacon drippings, maque chou, and Tony Chachere’s make this a a truly Cajun-certified dish! Use the fried tomatoes and maque chou as side dishes or top with maque chou as a dish on it’s own!

Fried Green Tomatoes - Secret's in the drippin's!

Ingredients:

Instructions:

  • Cut tomatoes in quarters, add seasoning to taste and let stand for about 1/2 hour.
  • Drain juice, dip tomatoes in corn meal and fry in bacon drippings.
  • Add more oil, if necessary, to keep from burning.
  • Brown on both sides and place on absorbent paper.

Yields 4 servings. Squash and okra may be fried the same way.

Maque Chou

Ingredients:

Tony Chachere's Maque Chou

Instructions:

  • Cut corn off cob and scrape cobs to get all of the juice. Set aside.
  • Heat margarine in a Dutch oven, add onion, bell pepper, and garlic and sauté until tender.
  • Add corn and tomatoes, season with Tony Chachere’s Original Creole Seasoning and cook mixture over medium heat for 1 1/2 hours, stirring constantly. Add milk from time to time to keep mixture soft.

Yields 6 servings.

Additional:

Pile maque chou on top of fried tomatoes or serve as a side in a ripe avocado half next to fried tomatoes.

Maque Chou a la Avocado!

 Délicieux! (Delicious!)

Thanks a million for the awesome picture Simple Creative Inspiration!!

 

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Posted in Breakfast, Dinner, Lousiana Culture, Lunch, Mouth Watering Monday, Quick and Easy Recipes, Recipe, Side Dish, Snack | No Comments »

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