How to make turkey giblet gravy like a real Southerner

Patsy R. Brumfield The Southfacin' Cook

Patsy R. Brumfield
The Southfacin’ Cook

Gravy sometimes is overlooked during the cooking process but it is the unsung hero of holiday meals. You do it right and no one thinks about it. You do it wrong and everyone is disappointed. This smooth giblet gravy makes everything better, from the turkey to the cornbread dressing (recipe) to the mashed potatoes.

This is a recipe that was passed down from my wonderful mother, Betty. Hope you enjoy. And make sure to check out my other Thanksgiving recipes.

Header image via Angie’s Southern Kitchen and used in accordance with the Creative Common license agreement.

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How to make garlic cheese grits like a New Orleans native

BY PATSY R. BRUMFIELD – THE SOUTHFACIN’ COOK 

My mother, Betty, wasn’t the world’s greatest cook but she did a few things very well. One was garlic-cheese grits, which is a great side substitute for potatoes or rice or all by itself.

Patsy R. Brumfield The Southfacin' Cook

Patsy R. Brumfield
The Southfacin’ Cook

My daughter, Margaret, once had the flu more than 10 hours away from home and only had the strength to make one thing to sustain her. You got it – these garlic-cheese grits. She forever sings their praises and asked me to make them for this blog.

Garlic-cheese grits is perfect for a couple of folks or for a buffet brunch/dinner for company. You also can make the dish ahead of time, then pop it into the oven for baking later.

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How to make crawfish pie (via NOLA.com)

The crawfish pie recipe from the Southfacin’ Cook is one of the most popular posts on NewinNOLA.com. Patsy showed us one way to make crawfish pie, but like many dishes, there are variations.

Judy Walker, the food editor on NOLA.com | The Times-Picayune, offers her version. Check out the recipe here.

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How to make tamale pie like a New Orleans native

BY PATSY R. BRUMFIELD – THE SOUTHFACIN’ COOK   

New in NOLA’s Carlie collects Louisiana cooking info to pass along to me for this column. This week, she hit the jackpot with the September/October edition of Louisiana Kitchen & Culture magazine. The magazine is for sale at Whole Foods.

Patsy R. Brumfield The Southfacin' Cook

Patsy R. Brumfield
The Southfacin’ Cook

From muffulettas to grilled oysters on the half-shell, it is jammed packed with sensational recipes.

I’m going to make a few for this column, so get ready for some exciting, tasty eating.

This week, I’ll start with tamale pie because I am too lazy to make tamales. The town of Zwolle hosts an annual tamale fiesta the second weekend in October. That’s next weekend, y’all. Wish I could be there. FYI – it’s about a 4.5 hour drive from New Orleans.

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How to make pot roast like a New Orleans native

Pot roast is equal to mac & cheese when it comes to comfort food. Summer or winter, a succulent hunk of beef with carrots, onions and potatoes is just a gift from the food gods.

Patsy R. Brumfield The Southfacin' Cook

Patsy R. Brumfield
The Southfacin’ Cook

Not only is it great for company, it’s a perfect weekend dish, which I prefer to braise in the oven over a couple of hours (which is why I make it on the weekends). Then, the leftovers are to-die-for, either reheated as the main dish or on an open-face sandwich with the gravy over the top.

Anyway you slice it, pot roast is delicious and hearty.

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How to make mac & cheese like a New Orleans native

BY PATSY R. BRUMFIELD – THE SOUTHFACIN’ COOK   

Perhaps no comfort food is more beloved than macaroni and cheese.

Patsy R. Brumfield The Southfacin' Cook

Patsy R. Brumfield
The Southfacin’ Cook

For years, I thought you could just make some pasta, throw on a little butter and cheese, run it into the oven and expect great results. Not really.

Now, here’s a real creamy, golden crusted version with Bechamel sauce and a little Creole cayenne for pop. It warms well for leftovers, too.

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How to make fish tacos like a New Orleans native

BY PATSY R. BRUMFIELD – THE SOUTHFACIN’ COOK   

Patsy R. Brumfield The Southfacin' Cook

Patsy R. Brumfield
The Southfacin’ Cook

Happy National Catfish Month! In honor of the beloved mudcat, I made fish tacos – a really fresh, tasty treat.

My son inspired the dish by taking me to a restaurant the other day where we both had some. That’s when I realized the best way to season fish is a spicy rub, not marinade. So, here, I’ve given that a whirl. It hits all the right notes, and if you want to go spicier, have at it!

My daughter-in-law made a nice veggie dish to complement the tacos – chopped zucchini, squash, garlic, black beans, cumin and a store-bought Mexican sauce cooked in an iron skillet.

This fish taco recipe does not disappoint. It’s also a fun entree for a crowd. Give it a try.

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How to make pain perdu like a New Orleans native

BY PATSY R. BRUMFIELD – THE SOUTHFACIN’ COOK   

Patsy R. Brumfield The Southfacin' Cook

Patsy R. Brumfield
The Southfacin’ Cook

“Pain Perdu” means “lost bread,” which in this case is from a loaf of French bread. (Typing a pronunciation is a little difficult to spell out other than “pan” has a short “a” like in “bran” but you come off the “n” pretty quickly. Perdu – first syllable is like the first in berry, and second syllable is the strong emphasis, “dew.” I’m sure that explains it.)

My son loves this French toast, so I nearly always make it when he visits. It’s crunchy on the outside and soft, custardy inside. Top with a little butter and powered sugar and add some fresh sliced strawberries – ooh, la la!

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How to make spicy chicken like a New Orleans native

BY PATSY R. BRUMFIELD – THE SOUTHFACIN’ COOK   

Patsy R. Brumfield The Southfacin' Cook

Patsy R. Brumfield
The Southfacin’ Cook

How to make spicy chicken Rosalie like a New Orleans native

I watched Food Network chef Melissa D’Arabian cook some Spanish style one-pot dish recently and decided to give it a try from memory. That’s dangerous, I know. While I wound up adding a few more veggies and wine, it turned out pretty much like hers but with a little more flavors.It reminds me of a chicken “cousin” to the jambalaya my grandmother, the willful and beautiful Rosalie Dial, used to make for me, so I’m naming it after her.

I think you’ll like it for a Sunday afternoon dinner or a rainy NOLA day when it’s just better to stay inside and read a good book.

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How to cook fried chicken like a New Orleans native

BY PATSY R. BRUMFIELD – THE SOUTHFACIN’ COOK  

FRIED CHICKEN 

Patsy R. Brumfield The Southfacin' Cook

Patsy R. Brumfield
The Southfacin’ Cook

Surely, there’s nothing more Southern than fried chicken, and it’s been my pleasure to enjoy some really good examples. My grandmother, the beautiful and willful Rosalie Dial, was one great fried-chicken cooker and taught me how.

Over the years, I’ve watched a few other good friers, including Food Network’s Alton Brown, who knows a thing or two.

I often serve this chicken with white rice or smashed potatoes and what my Mama called “milk gravy.” I think this was the first thing I ever cooked. My mother would ask me to stir the roux until it was time to add the milk. Man, it’s good.

This recipe is a little Rosalie, Betty and Alton, and a lot Patsy. Enjoy!

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