Category: fun food
Deviled Crab Hushpuppy Waffle & Pickled Seafood Medley ~ The New Southern Seafood Platter in Our State Magazine
|June 29, 2020||Posted by Wendy Perry under appetizers, cornbread & hushpuppies, crab, fish, fish & seafood, fun food, lobster, Mindless Mutterings from the Teacher's Lounge, Our State Mag, scallops, shrimp|
We love a seafood platter in the summertime — especially one that features fresh, local fish. Here, we imagined what a modern twist on this classic dish might look like with these Deviled Crab Hushpuppy Waffles and Pickled Seafood Medley!
|June 23, 2020||Posted by Wendy Perry under appetizers, avocado, Bruce Julian Foods, Carolina Country, cook'n with NC goodies, crab, fish & seafood, fun food, garden goodness, gluten free, lobster, low carb, published, scallops, shrimp, wendy's signature recipes|
Published in Carolina Country Magazine July 2020
Who has time or desire to do much cooking during the lazy hazy hot days of North Carolina summer? Not me! Y’all, this seafood cocktail is light… so full of flavor with just a hint of fresh citrus, and only a little bit of fuss when it comes to cook’n. Loaded with a bounty of fresh seafood from our coast, you can enjoy this for a late morning brunch… for lunch… or right out of a jar in your porch swing watching the sun set!
This is one of those recipes where specifics and exactness isn’t important — you know, throw cook’n! Use all of one seafood or whatever combo you like. Go with your favorite vegetables and what’s in season. Add veggies you like to my recipe… as The Frugal Gourmet Chef Jeff Smith would say…
“Omit and substitute! That’s how recipes should be written. Please don’t ever get so hung up on published recipes that you forget that you can omit and substitute.”
And in keeping with my North Carolina company ingredients, I chose North Carolina’s Bruce Julian’s Blood Mary Mix to finish out my recipe! Just round up what you need and throw together some of my seafood cocktail… soon! You’ll be so glad you did… and so will your company.
Come on over, and hang out with us in my fun facebook community too, where you will find this and lots of other goodies.
Light and spicy... with just the right hint of fresh citrus, the seafood cocktail features all sorts of North Carolina goodness!
- 2 quarts favorite Bloody Mary mix* or V8
- 1 bunch radishes, roughly chopped
- 3 stalks celery, diced
- 1-2 tablespoons horseradish
- 4 teaspoons Old Bay seasoning
- zest of 1 lemon, lime, orange and juice of ½ each, Cut the remaining halves into wedges for guests to squeeze into their cocktails
- cracked black pepper
- 2 pounds wild-caught North Carolina shrimp, peeled, cooked and cooled
- 1 pound bay scallops
- 6 small lobster tails
- 2 firm avocados, cut into small pieces
- 1/2 cup chopped cilantro
- 1/2 pound lump crab meat
Combine and chill the spicy sauce ingredients.
A few minutes before serving, add about four pounds of cooked shellfish of your choice (or use our suggestions above) and gently stir in the avocados and cilantro.
Sprinkle with crabmeat and more cilantro.
*I used NC’s Bruce Julian Bloody Mary Mix.
|June 23, 2020||Posted by Wendy Perry under appetizers, Carolina Country, crackers, fun food, party foods, published, wendy's signature recipes|
How do you make crackers more better? Why browned butter, of course! Make these Savory Bay Crackers with browned butter to enjoy alongside all sorts of dishes!
Peanut Butter & Hot Pepper Jelly Doughnut Holes… with Peggy Roses jellies and all natural peanut butter
|June 8, 2020||Posted by Wendy Perry under fun food, Peggy Rose's Jellies, product recipe development, sweet treats|
You will want to make some of these scrumptious Peanut Butter and Jelly Doughnuts! Made with canned biscuits filled with Peggy Roses Hot Pepper Jelly and All Natural Peanut Butter! Y’all. Just do it.
|April 8, 2020||Posted by Wendy Perry under appetizers, bacon & belly, buttahhhh, cheesy, cook'n with NC goodies, corn, crab, duke's mayo!, Easter, fun food, gluten free, low carb, Mt. Olive Pickles, Our State Mag, party foods, product recipe development, published, sensational sides, wendy's signature recipes|
While recipe developer and food stylist at Our State Magazine, I was asked to give a classic deviled egg a North Carolina twist. These recipes inspired by our culture are fun to make and good to eat.
|January 27, 2020||Posted by Wendy Perry under appetizers, Carolina Country, cheesy, fun food, Italian, Mindless Mutterings from the Teacher's Lounge, party foods, published|
Fondue… bread bowl pizza fondue! Try these fun ways to enjoy a simple supper or for a crowd at your next gathering. Get creative with fondue and dippers… here are a couple of favorites. Which do you like? Bread Bowl Pepperoni or Hawaiian Pizza Fondue?
|December 29, 2019||Posted by Wendy Perry under appetizers, bacon & belly, Carolina Country, condiments & accompaniments, fun food, here piggy piggy!, honey, party foods, Peggy Rose's Jellies, published, wendy's signature recipes|
Make a pile of these Sticky Pig Twigs, because they will disappear right before your eyes. Enjoy as is, or chopped on salads. Especially good on a juicy summer BLT … add more hot pepper if your crowd can take it!
|December 15, 2019||Posted by Wendy Perry under Christmas, fun food, Mindless Mutterings from the Teacher's Lounge, molasses, party foods, published, sweet treats, wendy's signature recipes|
This southern favorite with a seasonal twist feeds quite a few folks, can be made ahead, and guests can self-serve. Find a fun, hinged, wide-mouth jar to make it in and wow your company!
|October 20, 2019||Posted by Wendy Perry under appetizers, baking (she said in terror), breads, fun food, Mindless Mutterings from the Teacher's Lounge, party foods, Peggy Rose's Jellies|
You will want to keep some tea biscuits on hand in your freezer to make some of these little treats with Peggy Rose’s Jelly… anytime!
|October 13, 2019||Posted by Wendy Perry under apples, candy, Christmas, fun food, party foods, published, sweet treats, wendy's signature recipes|
Published in Carolina Country Magazine October 2019
YaY! It’s finally NC State Fair week. Most everyone loves the fair, for so many different reasons. I have fond memories of fairs with friends during high school… fun dates… and taking my now 15-year-old nephew Wyatt in his younger years and loving every minute of glee in his little eyes and giggles on the kiddie rides and playing the games where he’d win a toy for $20 that we could buy at the dollar store.
Or a fish in a bag!! LOL
Another enjoyable thing for me is to find a bench to plop down on… and just watch people.
You see some of the damndest things at the fair. I’ll leave my thoughts and comments right there!
I have no idea what year it was… 15-20 or so ago, when I was first invited to be a judge for the daily cooking contests. By far, this may be my most favorite fair thing of all! As a recipe creator myself, I always love sitting in that little room and seeing what will show up on the days I judge… and enjoy the camaraderie of those of us in that little room all tasting… oooh-ing and ahhh-ing… and sometimes saying “nope, can’t do that!” I do admire all who enter their recipes, but some need to be sure and have a back up plan if they have aspirations of a culinary career.
So… back to this recipe! This is my final of 3 recipes to blog here I created for Carolina Country’s October 2019 fair-inspired recipes. I had this idea in my head, and it took me a couple of times to get it like I wanted it… so I do hope you will enjoy. My best advice for making this, as with most all candies, is to not make it on a humid day. When creating and testing this candy apple brittle, it just fell that way in my schedule a couple of times.
Results = Total Sticky Pull-Your-Teeth-Out FAIL!
So when you’re missing fair time, and a good ole candy apple, give this a try. It might help satisfy your craving just a bit. It makes a pretty red Christmas red for your holiday festivities.
I hope you’ll give it a try and come over and add your comments or questions on my facebook community.
…and hope you can make it to the NC State Fair next week too!
For those who might miss our NC State Fair, I stirred up something reminiscent of those iconic candy apples. My nut brittle will tickle your taste buds with its crunchy texture and candy apple flavor filled with toasty NC pecan pieces, plus a hint of cinnamon! Made in less than 10 minutes in your microwave.
- 1 cup sugar
- 1/2 cup light corn syrup
- 1 tablespoon butter
- 1 teaspoon vanilla extract
- 1 teaspoon apple pie spice
- 1 teaspoon cinnamon
- 1 cup toasted pecan pieces
- 1/2 teaspoon red food coloring
- 1 teaspoon baking soda
- 2 teaspoons flakey or coarse ground sea salt, optional
Combine sugar and syrup in an 8-cup glass measuring cup. Microwave on high for 5–6 minutes until it reaches a rolling boil.
Carefully remove and stir in ¼ teaspoon salt, butter, extract, spices and pecans. Microwave 1–2 minutes longer until boiling. Remove and quickly stir in food coloring and soda.
Pour onto greased slab or cookie sheet and spread with back of spoon. Sprinkle with salt.
Let the brittle cool at least 1 hour. Break into pieces and store in airtight container.
Variation: Unsalted roasted peanuts or other nuts can be substituted for the pecans.
Tip: Best not to make this (or most candy) on humid days. You may end up with chewy rather than crunchy brittle.
|October 7, 2019||Posted by Wendy Perry under appetizers, cornbread & hushpuppies, country ham, fun food, House Autry, molasses, party foods, published, stick foods, wendy's signature recipes|
Ham biscuits and corn dogs … now there are a couple of fair favorites … along with those hot and crispy hushpuppies in the education building. I’ve combined this threesome into one fun food you’ll be sure to enjoy.