Mimi and Mademoiselle love salmon. So, when we figured out a new way to make salmon, we had to share. We have a chef friend that inspired this recipe, so we will call it Salmon Li! You can have your fishmonger debone and butterfly the salmon steaks or its so easy to do so yourself. Here’s a butterfly tutorial here. Our secret is the Soy Vay Very Very Teriyaki marinade…We have made so many marinades from scratch, but it doesn’t make sense when this one is so readily available. Enjoy!
Soy Vay Very Very Teriyaki Marinade or Your Favorite Teriyaki Marinade
Sesame Seed Oil
Instructions
Marinate salmon steaks with Soy Vay or your favorite teriyaki marinade for 30. Heat a skillet or griddle greased with sesame seed oil to 375 degrees. Place salmon steaks on heat for 4-5 minutes each side, basting with marinade as you cook each side. Thats it!
Notes
You can cook broccoli rabe or sugar snap peas in the same marinade on the griddle or skillet. Make some orzo or rice and you have this quick delicious meal in a snap!
Mademoiselle loves an easy recipe! I know its Spring, but I have two friends under the weather and I need to make them a dinner. Chicken soup sounds yucky, so how about Mimi’s easy chicken pot pie cheat. It is so easy and quick, it is delicious and it refrigerates and freezes beautifully. It is the perfect, “get well soon” gift.
2 Ready Made Pie Crusts - We use Immaculate Bakery Pre-Made Crust, but Pillsbury works too.
Filling
1 cup Sour Cream
1 Can Cream of Chicken Soup
2 Cups Mixed FROZEN Vegetables or pre-cooked vegetables of your choice
2 1/2 Cups Rotisserie Chicken or Canned White Meat Chicken
1 Tablespoon Butter
1 Tablespoon 1/2 and 1/2
Salt
Pepper
Celery Salt
Garlic Powder
Preheat Oven to 350 Degrees
Butter or Cooking Spray a 9" Pie Pan
Place One Crust on Bottom
In a medium bowl
Mix sour cream, canned soup and butter until creamy.
Add seasonings to taste.
Add chicken.
Add FROZEN mixed vegetables.
Pour chicken and vegetable mixture into pie shell.
Top with second crust.
Crimp edges.
Insert pie bird or cut 5 small slits in top of pie crust (1 middle and 4 1" in from crust edge at 12, 3,6, and 9 o'clock)
Cover pie crust edge with metal or silicone pie protector (or aluminum foil).
Place in middle rack of oven and bake for 30 minutes.
Remove pie edge protector.
Bake an additional 15 minutes or until crust is golden brown and bubbly filling is coming through slits.
Notes
If you are a vegetarian, just use cream of celery or cream of mushroom soup and omit chicken, but add cooked chopped broccoli, cauliflower and lima beans.
Oh Yes! Mimi and Mademoiselle did make these with the Dean herself! And, Oh Yes! They were awesome!
In honor of our 20Q interviewee Suzanne Pollak, we bring you a recipe from her Charleston Academy of Domestic Pursuits: A Handbook of Etiquette with Recipes for some of the best biscuits you’ll ever have! Easy to make, and simple to make your own by adding cheese, herbs and spices. The CADP also has a fantastic video series on YouTube, where you can watch how easy it is to make these!
In a large bowl, whisk together the flour, baking powder, salt and baking soda. Using two knives or a pastry blender, cut the butter into the flour until it forms pea-size pieces. Add the buttermilk and stir with a wooden spoon until the dough almost forms a ball.
Place the dough on a silicone baking mat and begin folding up the sides, right and left, until a ball forms. Using a rolling pin, roll out the dough to 1/2-inch thickness. Fold one side of the dough into the center and then fold in the other side. Roll out again and refold in the same manner three to six times. (Each roll and fold creates flaky layers within your biscuits.) Roll out one final time until the dough is 3/4-inch thick.
Cut out biscuits with a 2-inch biscuit cutter or an inverted glass. Place the biscuits on a nonstick baking sheet. Gather the scraps, re-roll, and cut out more biscuits until all the dough has been used. (At this point, you can cover the unbaked biscuits with plastic wrap and refrigerate for up to 24 hours, or freeze up to 3 weeks.)
Bake until lightly browned on the top and bottom, 10 to 12 minutes. (Bake frozen biscuits at 425 degrees F for 25 minutes.)
Mademoiselle is all about Mimi’s Thanksgiving recipes so here’s my easy Cornbread Biscuit Dressing! Its the best of both worlds, especially if you combine it with Giblet Gravy! Yum!
4 Cups Soft Fresh Biscuit Crumbs (We use a can of Immaculate Bakery Buttermilk Biscuits)
4 Cups Cornbread Crumbs (We use our own recipe, but any will do)
4 Eggs (Lightly Beaten)
3 Cups finely sliced Celery
2 Cups Sweet Onions finely chopped
1/2 Cup Butter
1/2 Cup Fresh Finely Chopped Sage
7 Cups Chicken, Turkey or Vegetable Stock
Salt and Pepper to taste (or 1 tsp. each)
Instructions
Preheat Oven to 400 Degrees.
Crumble biscuits and cornbread in very large mixing bowl, set aside.
In a large cast iron skillet, saute celery and onion in butter. Stir in sage, saute 1 minute. Remove from heat. Cool.
Whisk broth and eggs together. Add to sautéed mixture.
Pour sauteed mixture into biscuit/cornbread crumbs. Stir to combine.
Regrease sides of cast iron skillet.
Pour mixture back into cast iron skillet.
Bake, uncovered, for 45-50 minutes or until golden browned.
Notes
If you are vegetarian or vegan, you may replace eggs with your favorite egg replacer or 1/2 cup almond milk, but reduce the vegetable stock by 1/2 cup. You may replace the butter with olive oil or double the amount of applesauce. You may want to increase your herbs and spices a bit, but otherwise you should have a fantastic dressing too!
Mademoiselle’s cooking for Thanksgiving and Mimi sent her a Greenberg Turkey! But, you cannot have your turkey without cranberry sauce. This recipe is so easy that you should NEVER use the stuff from the can again. If you are lucky to have any left after Thanksgiving, it stores just like jelly and is great on sandwiches until its gone!
Add sugar slowly stirring constantly until dissolved.
Add cranberries, let simmer until popped.
Cool to thicken.
Notes
We are purists. No orange juice or zest. However, some people love the extra flavor this adds. If you want a hint of orange add 2Tbsp orange juice and a teaspoon of zest. Chopped pecans are also an option.
Last time we posted “the crust”, this time we are focusing on some ideas for pie filling. A favorite pie around our parts is pecan. This is a very versatile recipe that always turns out perfect!
Add pecans (chopped or whole) either one cup for gooey pie and two cups for chewy, nuttier pie.
Stir pecans to coat.
Add filling to prepared raw pie dough.
Bake in center of oven 35-40 minutes or until filling is slightly firm.
Notes
Center of pie may look soft when pie is gently shaken, but it will become firm when cool.
You can add 1 Tablespoon of Whiskey or Bourbon (reduce the butter by same amount) for a kick or line the pie crust with a thin layer of fudge before you cook it if you want a bit of chocolate with your pecans. Serve with homemade whipped cream.
So, you have mastered Breakfast with Banana Bread and Lemon Poppy Seed Muffins and the Academy Biscuit; Lunch with Mimi Soup; and dinner with Chicken and Noodles, but we have yet to discuss a real dessert that is quick, easy, satisfying and impressive. We thought about all of our recipes and decided instead of a cake or cookies, we get the most compliments on our pies. Once you have a crust, pie is very versatile. You can make nut, fruit, custard and pudding pies. You can also make quiche, pot pies, turnovers or other desserts.
Trust us, an impressive pie is a lot easier than you think!
First: Master a crust. Mademoiselle swears that you cannot beat Immaculate Bakery’s Pre-Made Crust. In a pinch she uses Pillsbury. So does Mimi, but Mimi has an easy go-to recipe for crust. Stay tuned for our pecan and cherry pie fillings!
1 3/4 Cups cold unsalted butter (cut into small cubes)
2/3 Cup ice-cold water
2 Tablespoons Sour Cream
1 Teaspoon Vinegar
Instructions
In a large bowl combine flour, sugar, kosher salt and baking powder.
With two knives or a pastry blender cut in all of the butter, leaving chunks the size of peas.
Combine remaining wet ingredients in a small bowl or pitcher.
Add liquid mixture all at once to dry ingredients/butter mixture.
Using spatula or wooden spoon, quickly distribute wet ingredients -DO NOT OVERWORK
Dough will be slightly crumbly
Let rest in refrigerator for at least 2 hours
After resting, pour out onto floured pastry mat or floured surface
The finished dough should break, not stretch.
Divide into three equal portions and shape into small round discs
Use at once or wrap in parchment and plastic wrap.
Refrigerate for up to 3 days or freeze for up to a month
Notes
Mimi uses a food processor and it makes this quick and easy. Just do not overwork the dough. Once you have made this recipe a few times it gets easier and easier. This crust is especially delicious with more savory pies.
Mademoiselle LOVES Halloween. Mimi and Mademoiselle would begin heated costume negotiations each August only to culminate in the ultimate Halloween costume choice for Mademoiselle. Tradition also called for an Open Door party with food, drinks and treats! Our menu: Chili and all the fixings and MDC margaritas!
1 1/2 cups chopped onion (one small yellow/one small white)
1 1/2 lbs. ground chuck
1 1/2 lbs. ground round or sirloin
5 Tablespoons Chili Powder
1 Tablespoon ground Cumin
1 Teaspoon ground dried Basil
1/2 Teaspoon dried Oregano
1/2 Teaspoon dried Thyme
1 28 oz. can crushed tomatoes
1 32 oz. box chicken stock
1 12 oz. bottle beer
1 6 oz. can tomato paste
1 can prepared chili beans
1 can prepared kidney beans
Instructions
Heat oil in large dutch oven or stock pot.
Food process onion and garlic into small pieces. Sauté under medium to high heat until translucent.
Add both meats and cook until brown, continually using spooin or spatula to break up the meat into small bits.
Once browned, add chili powder, cumin, basil, oregano and thyme. Stir well. Cook for a few minutes.
Mix in crushed tomatoes, chicken broth, beer and tomato paste. Simmer until thickened to desired consistency, stirring occasionally to prevent sticking.
Mix in beans. Simmer until ready to eat.
Notes
You can alter the fat in the chili by the fat content you use in the meat. You can adjust the heat by adding more or less chili powder or a bit of cayenne. We make a double recipe of this chili to feed everyone, but be prepared that it takes a big pot for 3-6 lbs of meat!
Serve with chopped red onion, avocado, chopped cilantro, sweet hot jalapeños, fresh jalapeños, sour cream, shredded cheese and any other hot sauce of choice. Don't forget the Fritos and cornbread too!
Mademoiselle loves to expand her culinary skills! She needed to make a quick brunch for a few friends so I sent over this super easy Potato and Bacon Frittata recipe. It could even be a big hit for Father’s Day, if you are in charge of cooking! So easy and delicious!
2 Cups Frozen Hash Browns either plain or with peppers and onions (We use Alexia)
6 Large Eggs
2 Tablespoons Milk
1 Cup of Shredded Cheddar (We use smokey cheddar)
1/4 Teaspoon Salt
1/4 Teaspoon Pepper
6 Slices of pre-cooked bacon (crumbled)
Fresh garnishes
Chopped Herbs
Chopped Tomatoes
Chopped Avocado
Chopped Scallions or Chives
Prepare egg mixture
Combine eggs, milk, salt and pepper, set aside. If using herbs add them here.
In a non-stick skillet or seasoned and well-greased cast iron skillet
Melt butter over medium heat.
Add frozen potatoes and cook until browned, but not too crisp.
Pour over potatoes. As the egg mixture starts to cook, gently lift the edges of the frittata with a spatula tilting pan to promote even cooking. Continue lifting and flowing egg underneath the frigate until the center is cooked. If you have difficulty cooking center place a lid on top for 2-3 minutes or turn over gently.
Remove from pan to platter. Sprinkle with cheese. Cover for 5 minutes or until cheese is melted.
Add bacon. Add other toppings or place chopped toppings or salsa on the side.
Notes
If you use a cast iron skillet you can serve stove-top to table!
Mademoiselle calls and asks for this recipe regularly! So, here it is for easy access and for us to share. It was Mimi’s mother’s weekly go-to recipe to feed five hungry kids, each wanting either a pancake or a waffle. The recipe works perfectly for both and makes a particularly spectacular blueberry pancake. However, Mimi asks that you make her one important promise before you enjoy this recipe. Only use real maple syrup! That fake stuff does not do justice to the taste of the batter!
Heat waffle iron or a griddle to 375 degrees. Butter griddle and waffle iron.
Whisk dry ingredients together in large mixing bowl.
Make a well in the center of dry ingredients.
In another bowl or large measuring container combine buttermilk and eggs, mix well.
Melt butter and let cool.
Add cooled butter to liquids.
Add wet ingredients into well of dry ingredients and mix quickly with a whisk.
Using a 1/2 cup measure ladle onto griddle for pancakes or waffle iron.
For, pancake wait until bubbles appear on top and then turn. About 2 minutes per side.
Keep heated in a 175 Degree oven.
Notes
Keep buttermilk powder on hand in the pantry so if you do not have the fresh buttermilk, you can make this substitution.
Use only fresh blueberries. Frozen make the batter too runny. If using, simply scatter a few berries into the batter right after you pour on the griddle.
Mimi is well known for her food and gracious hospitality. Her recipes are handed down from many generations of family cooks. All the recipes are time tested, family and SaySo approved! To all the “foodies” out there like us, we say Bon Appétit!
Etiquette does not just mean RSVP’s, dinner party manners and writing a thank-you, it is a reflection of your entire outlook on social interaction, public life and living well. Tweet this
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