SOUTHERN LIVING'S FEEL GOOD FOOD COOKBOOK CONTEST

Morning, everyone!  For those of you who have already picked through the Wednesday paper, you already know I'm having a contest for a free copy of Southern Living's gorgeous new cookbook Feel Good Food: Simple and Satisfying Recipes with a Fresh Twist.  All you have to do is message me with one of your funniest and most treasured cooking tales of all time.  Here's mine that was published in this morning's column of the Coastal Illustrated: 

My favorite cooking tale involves my husband’s families Christmas Eve party a few years back.  Those of you who know Charlie’s mom, Flo, know she’s Pennsylvania Dutch, born in Harrisburg by way of Quebec.  His dad’s is New England all the way coming over not too long after those first pilgrims from England in the later part of the 1600’s. 

His parents were the first of both their collective families to move down South and soon after many followed for the warm climate, great food and …of course…down-home hospitality.  At least, for the holidays, that is.

I’ll never forget that night my mom, as Southern as Southern comes, brought a Virginia Country Ham.  She presented the gorgeous burlap-encased slab of swine to Flo tied with an over-sized cranberry crushed velvet bow as a holiday gift not knowing she would immediately turn around, slice it with her electronic saw, and then place it raw on a platter next to GiGi’s Banberry tarts and a Dutch oven full of Boston Baked Beans.

It wasn’t long before Flo’s cousin Rick gnawed on a healthy slice of the cured ham, then promptly stumbled to our table, downed my daughters High-C, Charlie’s half a cup of warm beer, someone who was still at the buffet line’s full glass of Cab and a pitcher of water that previously housed several stems of holly, a fresh Poinsettia sprig and a plastic Elf.

“Whatever you guys do,” he says between pants.  “Don’t try the prosciutto.”

Stories aside, I just really love this cookbook. It's got it all- from Beer Margaritas to Kentucky Benedictine Tea Sandwiches to Mama's German Chocolate Cake.  It truly is more than just a cookbook with sweet stories and memories from Southern Living's senior writer Valerie Fraser Luesse tucked in among the pages.  For a Southerner, it's like coming home and for a first-timer trying their hand at this down-home regional cuisine, it couldn't be a more simple or delicious.

So as promised, I have reprinted the Pickled Okra and Shrimp Salad recipe to share with your family and friends and thrown in the recipe for Texas Toast Tomato Sandwiches.

All you have to do now is share a funny memory or two from the kitchen.  It's like story telling...family style.  Can't wait to hear from you soon!  Laura

                                               TEXAS TOAST TOMATO SANDWICHES

1 package five-cheese Texas toast

2lb. assorted heirloom tomatoes

1/4 cup bottled blue cheese vinaigrette

6 Tbsp. torn fresh basil

Salt & pepper to taste

Garnish: crumbled blue cheese, fresh basil leaves


1 .) Prepare Texas toast according to package directions.

2.) Meanwhile, halve larger tomatoes and cut into 1/4 inch thick slices; halve or quarter smaller tomatoes.  Gently toss tomatoes with vinaigrette, basil, salt and pepper to taste.  Serve immediately over hot Texas Toast.  Garnish, if desired.

PICKLED OKRA AND SHRIMP SALAD

1 (3-oz) package boil-in-bag shrimp-and-crab boil

1 ½ peeled and deveined shrimp- medium/raw

½ cup sliced sweet-hot pickled okra (Wickles is awesome and at the HT)

1 (4 oz) jar dices pimento, drained

1/3 cup mayo

3 Tbsp minced red onion

½ tsp lime zest

3 Tbsp fresh lime juice

¼ tsp pepper

1/8 tsp salt

3 large avocados, sliced

1.)    Bring 8 cups of water to a boil in a 3-quart saucepan; add crab boil, and cook 5 minutes.  Add shrimp; cover, remove from heat, and let stand 10 minutes or until shrimp turns pink.  Drain and cool ten minutes.

2.)    Meanwhile, combine pickled okra, diced pimento, and next 6 ingredients.  Add shrimp, and serve immediately with avocado slices or chill until ready to serve.