A Wonderful Southern Chef

My latest "Chef Obsession" and cookbook "Must-Have" is by Martha Hall Foose.


I located the following information from her website: Martha Foose.  Her recipes are  truly amazing and "all things deep south".  Are you in need of some tasty and quick recipes?  A cookbook by Martha Foose is your answer.  She is very talented!

Order now from:  WALMART.   * This would make
a wonderful gift for an engaged couple. 

Martha Foose 
2009 Winner
James Beard Award
for American Cooking

2009 Winner
Southern Independent Booksellers Award

From Screen Doors And Sweet Tea :


Lemon Ice Box Pie 

INGREDIENTS

• 1½ cups graham cracker crumbs (Whirl the graham crackers in a food processor for crumbs.)
• ¼ cup granulated sugar
• ½ teaspoon ground cinnamon (Cinnamon? In a lemon dessert? Yes. Just do it. You'll thank Martha later.)
• ½ cup (1 stick) unsalted butter, melted
• 2 14-ounce cans sweetened condensed milk
• 4 large egg yolks
• 1 teaspoon grated lemon zest (I actually like a little more than this)
• ½ cup fresh lemon juice (I like a little more juice than this, too, but taste it before baking and add to taste.)
• 2 cups heavy cream
• 6 tablespoons confectioners' sugar

1. Preheat the oven to 350 F.
2. In a medium bowl, combine the crumbs, granulated sugar, cinnamon and melted butter. Pat into a 9-inch deep-dish pie pan and bake for 6 to 8 minutes, or until slightly browned. Remove to a wire rack to cool.
3. Meanwhile, in a large bowl, whisk together the milk, yolks, lemon zest and lemon juice. Pour the lemon filling into the cooled crust. Bake for 10 minutes, or until set. Cool on a rack. Chill the pie for 30 minutes.
4. When the pie is completely cooled, whip the cream with the confectioners' sugar until stiff peaks form. Mound the whipped cream on top of the pie and chill for 1 hour. (The chilling together isn't strictly necessary, but it does make the whipped cream bond to the pie in a sort of fabulous way.)

Pecan-Smoked Catfish

From Chef Martha Foose’s Screen Doors and Sweet Tea
Clarkson Potter/Publishers

Serves 4

4 (6-ounce) U.S. Farm-Raised Catfish fillets, rinsed and patted dry
1 tablespoon Worcestershire sauce
1 lemon
Salt and freshly ground black pepper
1 teaspoon chopped marjoram
1 tablespoon unsalted butter, softened

1. Sprinkle the catfish fillets with the Worcestershire sauce. Grate the lemon zest over the fish and then squeeze the juice over the fish. Season with salt and pepper and the marjoram.

2. Roll the fillets lengthwise into a corkscrew shape with the nice rib side facing out. Place on a smoking rack seam side down. Dot each fillet with softened butter.

3. Heat a smoker or covered grill. Add crushed pecan shells suitable for your style of smoker, and follow the manufacturer's directions for preparing the smoker. Smoke the fish for 12 minutes at 200 degrees Fahrenheit or until the flesh is opaque and the surface slightly golden. Gently remove from the smoker. Serve warm or chilled.

Greek Shrimp Salad

11/2 cups uncooked orzo or rosamarina (rice shaped pasta)

DRESSING:

2 tablespoons chopped fresh oregano

½ teaspoon sea salt

½ teaspoon course ground black pepper

1 garlic clove, minced

½ cup extra virgin olive oil

2 tablespoons fresh lemon juice

SALAD:

11/2 lbs. peeled, deveined, cooked small shrimp

1 medium cucumber, seeded, coarsely chopped

6oz. sun-dried tomato & basil flavored feta cheese

1 cup pitted kalmata olives, chopped

2 stalks celery, finely chopped

½ cup finely chopped red onion

1. Cook pasta according to package directions. Rinse with cold water.

2.Meanwhile, in a jar with tight fitting lid combine all dressing ingredients; shake well.

3. In a large bowl, combine salad ingredients. Add cooled, drained orzo. Toss to combine.