Game Day

Southern Fried Catfish

July 21, 2011

Southern Fried Catfish

Southern Fried Catfish is great Soul Food and great for the soul!  The ultimate comfort food!


1 Pound Fresh Catfish Fillets

¼ Cup Unbleached Flour

1 Beaten Egg

3 Tablespoons Dijon Mustard

1 Tablespoon Milk

¼ Teaspoon Freshly Ground Black Pepper

1 Cup Coarsely Crushed Pretzels

2 Tablespoons Cooking Oil

1 Lemon Sliced Thin

Please use fresh catfish for this dish!  Rinse the fish and pat dry with paper towels.  Cut into four serving sized pieces in need be.  Place the flour in a shallow dish.  In a second shallow dish combine the egg, mustard, milk and pepper.  Beat with a whisk until smooth.  In a third shallow dish (yeah, I know, lots of dishes) place the coarsely crushed pretzels.  Coat both sides of the fillets with flour.  Dip the fillets in the mustard mixture and coat with crushed pretzels.  In a large skillet cook the fish in the hot oil over a medium heat for 4 minutes per side until golden brown and the fish begins to flake when tested with a fork.  Reduce the heat if necessary to prevent burning.  Serve with lemon slices. Serves 4

Victoria’s Mojo Burritos

July 19, 2011

Victoria’s Mojo Burritos


1 Pound Ground Sirloin

1 Large Chopped Onion

1 Small Chopped Green Sweet Pepper

1 Clove Minced Garlic

¼ Cup Beer

1 Tablespoon Hot Chili Powder

¼ Teaspoon Salt

¼ Teaspoon Ground Cumin

1 Cup Cooked Rice

4 Ounce Can Diced Green Chile Peppers Drain or

4 Ounces Fresh Diced Green Chile Peppers

1 Large Chopped Tomato

8 Ten Inch Flour Tortillas

2 Cups Shredded Cheddar or Monterey Jack Cheese

2 Cups Shredded Lettuce



For the filling: In a large skillet cook the ground sirloin, onion, sweet pepper and garlic until the meat is brown and the onion is tender.  Drain off the fat.  Stir in the beer, chili powder, cumin and salt.  Cook for 5 minutes until most of the beer has evaporated.  Remove from the heat and stir in the cooked rice and chile peppers.  Meanwhile, wrap the tortillas tightly in foil.  Heat a preheated 350° F oven for 10 minutes to soften.  When you are ready to fill the tortillas, remove only half of them from the oven at a time.  Keep the remaining tortillas warm in the oven.  Spoon about ½ cup filling onto each tortilla just below the center.  Top the filling with cheese and tomato.  Fold the bottom edge of each tortilla up and over the filling.  Fold the opposite sides in and over filling.  Roll up the bottom and secure with wooden toothpicks if needed.  Makes 8 delicious Mojo Burritos!

Chunky Guacamole

July 18, 2011

Chunky Guacamole

Don’t buy that horrible premade guacamole that you find expiring in the grocer’s refrigerated section.  It’s easy to make your own and so much better.  The secret to what makes my Chunky Guacamole so good is the lime juice.  Lemons and limes are kitchen essentials. 


2 Medium Chopped Roma Tomatoes

1/4 Finely Chopped Red Onion

3 Tablespoons Lime Juice

1 Tablespoon Olive Oil

1 Seeded & Chopped Jalapeno Chile

1 Tablespoon Sour Cream

1/4 Teaspoon Kosher Salt

1/4 Teaspoon Black Pepper

1 Clove Minced Garlic

2 Ripe Mashed Avocados

Tortilla Chips

In a large bowl combine the tomatoes, red onion, lime juice, olive oil, salt, pepper, garlic, jalapeno and sour cream.  Gently stir in the mashed avocados.  Cover the bowl with plastic wrap and chill for 1 hour.  Serve with tortilla chips.  Makes 2 cups

Victoria’s Classic Potato Salad

July 4, 2011

Victoria’s Classic Potato Salad

There are many versions of potato salad both family varieties and ethnic varieties.  Potato salad recipes were introduced to America by European settlers who adapted traditional foods to local ingredients.  This accounts for regional potato salad variations in the U.S.  Potato salad became popular in the second half of the 19th century.  Cold potato salads evolved from British and French Recipes.  Warm potato salads followed the German preference for hot vinegar and bacon dressings served over potatoes. 


2 Pounds Peeled & Diced Potatoes

½ Cup Mayonnaise

2 Tablespoons Cider Vinegar or Malt Vinegar

1 Teaspoon Salt

¼ Teaspoon Freshly Ground Black Pepper

1 Cup Finely Diced Celery

½ Cup Finely Chopped Onions

½ Cup Chopped Hard Boiled Eggs

2 Tablespoons Freshly Chopped Chives

Place the potatoes in a large pot of water.  Bring to a boil over high heat.  Cook the potatoes for 15 minutes until they are tender.  Drain the potatoes and set aside.  In a large bowl combine the mayonnaise, vinegar, salt and pepper.  Add the potatoes, celery, onions, hard boiled eggs and chives.  Toss and coat thoroughly.  Serve immediately or refrigerate for at least 2 hours.  Serves 6

Southern Fried Chicken

July 2, 2011

Southern Fried Chicken

Before World War II, the only times most families had chicken were special occasions like holidays and Sunday dinners.  Fried chicken used to be an expensive treat only eaten a couple of times a year.  Due to the creation of large scale chicken farms chicken has become much more affordable.  As a child I remember eating fresh killed chicken at my grandmother’s house in Nebraska.  She had a special tree stump that she used as her chopping block.


4 Pounds of Chicken Pieces

1 ½ Cups Whole Milk or Buttermilk

2 Large Eggs

2 ½ Cups Unbleached Flour

2 Tablespoons Kosher Salt

2 Teaspoons Freshly Ground Black Pepper

3 Cups Vegetable Oil

Rinse and pat dry the chicken pieces.  Set aside.  Combine the milk and eggs in a medium sized bowl and mix well.  In a large zip lock bag combine the flour, salt and pepper.  One at a time dip the chicken pieces in the milk mixture and let the excess drip off into the bowl.  Put one or a few of the chicken pieces in the zip lock bag with the flour and shake lightly to coat thoroughly.  Remove to a plate and repeat with the remaining chicken pieces.  In a fryer or in a heavy skillet heat the oil to 350° F.  Fry a few pieces of the chicken at a time for 10 minutes on each side until golden brown and cooked through.  The breasts should take a bit less time than the other pieces.  Test with a fork to see if the juices run clear to check for doneness.  Remove to a plate covered with paper towels to drain the excess oil.  Sprinkle with additional salt if you like.  Serves 4

Cincinnati Chili

July 1, 2011

Cincinnati Chili

There are many variations on this dish all over Cincinnati.  A “three-way” is over spaghetti with shredded Cheddar on top.  Add chopped onion and it becomes a “four-way.”  For a “five-way” add cooked red kidney beans.


3 Teaspoons Olive Oil

2 Medium Chopped Yellow Onions

4 Teaspoons Finely Chopped Garlic

2 Pounds Ground Sirloin

2 Tablespoons Chili Powder

1 Tablespoon Ground Cumin

1 Teaspoon Ground Cinnamon

1 Teaspoon Salt

½ Teaspoon Oregano

½ Teaspoon Cayenne Pepper

16 Ounces Canned Tomatoes

15 Ounces Beef Stock

1 ½ Cups Water

½ Ounce Chopped Unsweetened Chocolate

16 Ounces Spaghetti

Heat olive oil in a Dutch oven over medium heat.  Add the onions and cook for 5 minutes until tender.  Transfer to a small bowl and set aside.  Add the garlic to the Dutch oven and cook 1 minute longer.  Transfer to the bowl of cooked onions.  In the same Dutch oven, cook the ground sirloin over high heat.  Break up the meat and cook until the meat is browned.  Stir in the chili powder, cumin, cinnamon, salt, oregano and cayenne.  Cook 1 minute longer.  Next, add the tomatoes with the juice to the Dutch oven.  Break up the tomatoes.  Stir in the beef broth, water, chocolate, browned sirloin, onions and garlic.  Heat to a boil and then reduce the heat.  Cover and simmer for 3 hours.  Remove the cover and simmer another 30 minutes until thickened.  Meanwhile cook the spaghetti.  Drain and serve the chili over the pasta.  Serves 8

Beef Sliders

May 4, 2011

Beef Sliders

These mini-burgers are so very tasty.  What meat eater can resist?!


2 Pounds Ground Sirloin

½ Cup Dried Onion Flakes

¼ Teaspoon Fresh Ground Pepper

Cheddar Cheese (optional)

24 Mini Buns

Red Onion Slices (optional)

Lettuce (optional)

Condiments of Choice

Preheat the oven to 400° F.  Evenly spread dried onion on the bottom of a 9×13 glass baking dish.  Gently pat the ground sirloin on top of the onion flakes to form one large patty.  Sprinkle with salt and pepper.  Bake for 15 minutes. Remove from the oven and top with cheese if desired.  Return to the oven for 5 more minutes.  Let stand for at least 5 minutes.  Drain grease by tipping pan and pouring most of the grease out from one of the corners of the pan.  Cut burgers into 24 portions (6” x 4”).  Place mini-burgers on mini-buns and top with condiments of your choice.  If you would rather make individual mini-burgers you can do that as well.  Makes 24

Baked Camembert

May 1, 2011

Baked Camembert

I discovered Baked Camembert while living in France. Baked Camembert is a great appetizer or can be eaten as a meal.


One 9 Ounce Camembert (In Wooden Box)

1 Peeled and Sliced Garlic Clove

½ Teaspoon Fresh Thyme Leaves

1 Tablespoon Honey

1 Small Baguette (Cut into Slices)

2 Tablespoon Olive Oil

Extra Olive Oil For Brushing

Sea Salt

Preheat oven to 400° F.   Remove the camembert from the box and throw away any wax paper packaging.  Take a 10 inch square of foil and place in the wooden box.  Place the camembert back inside the box.  Pierce the top of the camembert with the tip of a knife and push in the slices of garlic along with thyme leaves.  Drizzle with honey.  Loosely scrunch the foil up over the cheese and set aside.  Brush two 12 inch square sheets, the size of your baking sheet, of parchment paper with oil.  Line the baking sheet with one of the oiled parchment sheets – oil side up.  Spread the slices of baguette over the sheet.  Drizzle with olive oil and sprinkle with crushed sea salt.  Place the remaining sheet of parchment – oil side down – over the bread.  Place in the oven with the camembert and cook both for 10 minutes or until the cheese has risen and the bread is crisp.  Open up the foil and dip in the hot baguette.  This is delicious!  Serves 4

Dagwood Sandwich

April 30, 2011

Dagwood Sandwich

The Dagwood sandwich has been around for quite awhile.  It is a tall, multi-layered sandwich made with a variety of meats, cheeses and condiments.  This mammoth sandwich was named after Dagwood Bumstead, a central character in the 1936 Blondie comic strip.  Dagwood was frequently shown making enormous sandwiches.  There is no set recipe for the Dagwood so feel free to be creative!


10 Slices White Sandwich Bread

1/3 Cup Mayonnaise

2 Tablespoons Yellow Mustard

1 Teaspoon Minced Garlic

1 Pinch Cajun Seasoning

1 Tablespoon Horseradish

1 Tablespoon Pickle Relish

¼ Pound Thinly Sliced Swiss Cheese

¼ Pound Thinly Slice Provolone Cheese

¼ Pound Thinly Sliced Cheddar Cheese

¼ Pound Thinly Sliced Pepper Jack Cheese

¼ Pound Sliced Pepperoni

½ Pound Thinly Sliced Turkey Breast

½ Pound Thinly Sliced Ham

½ Pound Thinly Sliced Roast Beef

½ Pound Thinly Sliced Pastrami

½ Pound Thinly Sliced Salami

5 Pieces Cooked Crisp & Halved Thick Cut Bacon

1 Medium Thinly Sliced Red Onion

1 Medium Thinly Sliced Cucumber

1 Medium Thinly Sliced Tomato

10 Whole Leaf Lettuce Leaves (Washed & Dried)

3 Cherry Tomatoes

3 Small Pickle Slices

3 Long Metal Skewers

Combine mayonnaise, mustard, horseradish and pickle relish in a small bowl.  Add the chopped garlic and Cajun seasoning to the mayonnaise mixture. Arrange 5 bread slices on a large cutting board.  Spread 2 tablespoons of the mayonnaise mixture evenly on each slice.  Layer the meat and cheeses evenly among the bread slices.  Fold the meats so that the sandwiches will stack evenly on top of each other.  Top each of the sandwiches with tomato slices and the remaining bread slices.  Spread about 1 tablespoon of the mayonnaise mixture on top of each sandwich and lay 2 bacon halves on top of each sandwich.  Place 1 cherry tomato and 1 pickle slice through each skewer.  Carefully build the Dagwood sandwich by stacking all 5 sandwiches on top of each other.  Separate the sandwiches by placing 2 lettuce leaves in between.  To keep the sandwich tower from falling over, fit the skewers into the sandwich tower all the way through the center.  To serve, pull off the desired amount of bread, meat and cheese.  Serves a whole village!

Classic Italian Hero

April 11, 2011

Classic Italian Hero


¼ Cup Vinaigrette

One 12 Ounces Loaf Italian Bread

5 Ounces Sliced Hot or Sweet Capocollo, Prosciutto, Soppressata and Salimi

5 Ounces Sliced Mozzarella Chesese

Shredded Romaine Lettuce, Arugula, Peperoncini, Basil Leaves, Roasted Red Peppers, Very Thinly Sliced Red Onions, Pesto, Olivaca and Sliced Rip Tomatoes


Add to or leave out any ingredient to this classic. 



1/3 Cup Wine Vinegar

2 Crushed Garlic Cloves

1 Tablespoon Fresh Oregano

½ Tablespoon Fresh Basil

2 Drops Tabasco

2/3 Cups Olive Oil

In a container with a tight fitting lid, add all of the ingredients and shake well.


Prepare vinaigrette.  Cut bread horizontally in half.  Remove enough soft center from each half to make a 1 inch shell.  Brush vinaigrette evenly over cut sides of the bread.  Layer meats and cheese on the bottom half of the bread.  Top with additional ingredients of your choice.  Replace top half of the bread.  If you’re not serving right away, wrap the sandwich in foil and refrigerate up to 4 hours.  Cut into 4 pieces.  Makes 4 sandwiches. 

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