Cooking With Madjon aikenstandard.tv: Stuffed Okra Article With the Aiken Standard

Cooking With Madjon aikenstandard.tv: Stuffed Okra Article With the Aiken Standard: EILEEN HUTSON’S COOKING WITH MADJON: Green ‘Lady’s Fingers’ is summer’s best vegetable Jul 31 2013 8:31 am ...

Stuffed Okra Article With the Aiken Standard

EILEEN HUTSON’S COOKING WITH MADJON: Green ‘Lady’s Fingers’ is summer’s best vegetable

Jul 31 2013 8:31 am

Photo courtesy of ASTV’s “Cooking with MadJon” Hutson created a recipe for her Fourth of July show using okra, pineapple, cheese and bacon.

Okra is one of the best summer vegetables for us to eat.

Studies show it helps lower serum cholesterol and also helps intestines by helping keep them healthy with insoluble and soluble fibers.

The insoluble fibers are good for the intestinal track, and soluble fibers are good to help prevent heart disease. Okra contains lots of good vitamins and minerals.

This vegetable loves the warmer climates and grows fairly fast in our garden. It should be harvested about five days after it blooms or when it reaches about 4 inches in length and while it is still nice and tender.

Enlarge Photo courtesy of ASTV’s “Cooking with MadJon” Okra stuffed with cheese and topped with pineapple and bacon creates a taste that is pleasing to the palate.

Photo courtesy of ASTV’s “Cooking with MadJon” Okra stuffed with cheese and topped with pineapple and bacon creates a taste that is pleasing to the palate.
×

Did you know that the okra seeds were used for coffee grounds during the Civil War? It has also been used to make rope.

For me, I love cooking new recipes with okra. Last year I made up a recipe for fried stuffed okra, and it was very tasty indeed.

This year I developed a new recipe to try on my Fourth of July episode of ASTV’S “Cooking with Madjon.”

I stuffed it with pepperjack cheese and fresh pineapple, then wrapped the okra with bacon, sauced it with a sherry dressing and baked it for about 25 minutes. It was very tasty, as well.

Most people don’t like the sliminess of okra; however, if you make these two recipes you will find that the sliminess disappears and is replaced with a taste that is very pleasing to your palate.

You can use okra as a natural thickener, which is why it’s so good in a gumbo. It pairs well with corn, onions and tomatoes; nothing better than pairing these foods together.

You can even pickle it, but please add some red peppers and garlic to your brine when pickling this wonderful green and full-of-flavor Southern vegetable.

I do hope you give these recipes a try, and if you have any questions, feel free to contact me at madjon51@aol.com.

I would love to have you share some of your recipes.

Enlarge 

×

Watch me at aikenstandard.tv or on ASTV Channel 95 through Atlantic Broadband or visit my cooking blog at www.cookingwithmadjon.blogspot.com.

RECIPES:

Indian Okra

3 T. Butter

1 Onion, chopped

1 pound fresh Okra, sliced

1/2 teas. ground Cumin

1/2 teas. ground Ginger

1/2 teas. ground Coriander

1/4 teas. Black Pepper

Enlarge 

×

1/2 teas. Cayenne Pepper

1 Fresh Pimento Pepper, chopped

Salt to taste

Bacon Bits (Optional)

Melt butter in a pan and add chopped onions and pimento, cook till clear.  Add okra, spices and cook till nice and browned.  Top with bacon bits if you wish.

Stuffed Fried Italian Cheese Okra

1 dozen okra, cleaned, slit okra and seeds removed

Salt and Pepper Okra to taste

Filling

Three Italian Blend Cheese’s 1 Cup

1 tsp. Onion Powder

1 tsp. Garlic Powder

1 tsp. Dried Italian Seasonings

Mix all ingredients and fill your Okra pods.

Breading

1 Cup Corn Meal

1/2 Cup Flour

Salt and Pepper to taste

1 tsp Onion Powder

1 tsp. Garlic Powder

1 Egg, Beaten

Mix all ingredients and heat about 1” of oil in a pan and roll the filled okra in the egg and then roll it in the dry mix.  Place into the oil and cook to a golden brown on both sides.  Remember to turn your pods and don’t fry it on to high a heat.

Cooking With Madjon aikenstandard.tv: Pumpkin Banana Parfait Pumpkin Bread Happy Fall Y'...

Cooking With Madjon aikenstandard.tv: Pumpkin Banana Parfait Pumpkin Bread Happy Fall Y'...: Hello foodies here are the recipes for the TV Show I did last week at The Watchmen Channel TV 49 with Dorothy Spaulding and Tamera.  Hope yo...

Pumpkin Banana Parfait Pumpkin Bread Happy Fall Y'all

Hello foodies here are the recipes for the TV Show I did last week at The Watchmen Channel TV 49 with Dorothy Spaulding and Tamera.  Hope you enjoy them and you can watch the TV show on the web.  All about Pumpkins.  Enjoy these recipes am sharing.  Go like my fan page on face book, Cooking With MadJon & Friends.  Bona' Y'all and enjoy this nice fall weather.

Pumpkin Banana Parfait

1 package  Vanilla instant pudding

Made according to package directions and add to the mix 1 can of pumpkin pie filling

1 tsp. cinnamon

½ tsp Nutmeg

Add spices to pudding mix and blend

1 ½  Cup crushed Pretzels

3 to 4 Banana’s

½ cup Caramel Sauce

1 container Cool Whip

Layer the Banana’s,  pudding, some crushed pretzels, layer some cool whip and caramel  sauce in a bowl and repeat process until mix is all gone.  Serve Cold, Bon’a Y’all, thx MadJon



PUMPKIN BREAD LOAVES

INGREDIENTS:
1 (15 ounce) can pumpkin puree
4 eggs
1 cup vegetable oil
2/3 Buttermilk
2 cups white sugar
3 1/2 cups all-purpose flour
2 teaspoons baking soda
1 1/2 teaspoons salt
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
Pinch of ground cloves
1/4 teaspoon ground ginger

DIRECTIONS:
1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 7x3 inch loaf pans.
2. In a large bowl, mix together pumpkin puree, eggs, oil, water and sugar until well blended. In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves and ginger. Stir the dry ingredients into the pumpkin mixture until just blended. Pour into the prepared pans.
3. Bake for about 50 minutes in the preheated oven. Loaves are done when toothpick inserted in center comes out clean.

SAVORY PUMPKIN DIP

INGREDIENTS:
1 can pure Pumpkin
1 Onion, diced
4 Cloves Garlic, minced
1 tsp. Salt
1/2 tsp. Black Pepper
3 TBSP Sugar
1 tsp. Cinnamon
1/2 tsp Nutmeg
1 Bay Leaf
1 tsp. Mrs's Dashes
1 Packet Ranch Dressing Dip
2 TBSP Sherry
1 cup Sour Cream
1 cup Half and half

Melt the butter.  Add the garlic and onion, and bay leaf.  Cook until onions are clear.  Add the remaining ingredients and simmer for about 10 minutes.  Cool and serve with your favorite crackers or chips.

WBPI TV 49 NA Cooking All About Pumpkin Dorthy Spaulding & Tamara

WBPI TV 49

• Post
• Photo / Video

Drag Link/Photos HereDrop LinkDrop PhotoDrop Photos

Write something on this Page...

Who are you with?

Tag People

Add a location to post

Add Photo

WBPI TV 49 shared a link.

October 24 · Edited

...

Watchmen Broadcasting | WBPI TV-49

www.watchmenchristiantv.com

Watchmen Broadcasting is streamed live using Windows Media Player. You will need to download either Windows Media Player for Mac or download the Flip4Mac...

Eileen Hutson

LikeLike · · Share

• 4 people like this.
• 

  WBPI TV 49 Got Pumpkin? :)

  October 25 at 2:51am · Like · 1
• 

  Eileen Hutson Had great time in the Kitchen with Dorthy, Tamara, and Grandchild in the Kitchen cooking up some Pumpkin dishes, thanks for the invite, MadJon.

Cooking With Madjon aikenstandard.tv: Happy Halloween You All Orange Cream Pie W/Banana ...

Cooking With Madjon aikenstandard.tv: Happy Halloween You All Orange Cream Pie W/Banana ...: Hello to all my foodie friends out there in web land.  I hope all is well.  Me, I've been very busy with catering, friends, bridge, cook...

Cooking With Madjon aikenstandard.tv: Liver Pate' the French have nothing on this one!

Cooking With Madjon aikenstandard.tv: Liver Pate' the French have nothing on this one!: LIVER PATE` Serves 8  Ingredients: 1 pound goose livers or chicken Livers 1 medium onion chopped 6 cloves garlic, minced 1/2 st...

Liver Pate' the French have nothing on this one!

LIVER PATE`

Serves 8 

Ingredients:

1 pound goose livers or chicken Livers

1 medium onion chopped

6 cloves garlic, minced

1/2 stick Butter

1 1/2 tsp. Mrs. Dash's seasoning

 Cracked pepper  to taste

1/2 tsp. Thyme, dried

1 tsp. Seasoned Salt

1/2 to 1 Cup Sour Cream

1/2 Cup Red Wine

6 Strips Bacon, Crisp

1 tsp. Onion and Garlic Powder

1 pie crust

PREPARATION:

Cook bacon until crisp and set aside.  Melt butter in pan on low, add onions, garlic, drained liver, Mrs. Dash's seasoning, cracked pepper, thyme, seasoned salt, onion and garlic powder, and cook for about 10 to 15 minutes on simmer.  Then add the red wine and cook for another 5 minutes.  Now add sour cream and stir for another 3 to 4 minutes then remove from heat and place mixture into a blender adding the bacon and blend till mixed till smooth texture.  Chill overnight. Then optional:  Place pate' in a pie crust and bake until golden brown.

Hello foodies out there in web land I believe that fall has arrived where we live.  Nice and cool outside and getting ready for some real comfort foods coming your way with recipes that will warm your tummy and want your tongue want to lick your belly.  This recipe was used with the first group of Les Marmitons members out of Canton, Ga.  We made Beef Wellington and was it tasty. Any who when it comes to Liver pate' I think it was probable born out of the need to use every part of the animal that was slaughtered.  The first place i saw that it originated is like thousands of years ago in ancient Greece by Athenian butchers who sold their meats at markets.  It was considered a Meat Pie.  It became  French cuisine around 1784 by Marie Antoine Careme where it was served at dinners.  Then on November 11, 1918, Escoffier was serving a meal signifying "The Great War" ending, made up a recipe out of the left overs he had with few supplies and little meat added truffles and moist breadcrumbs to the mix and it was served at the Carlton Restaurant so I've read.
I hope that you try this recipe and I'd love for you to leave a comment about it.  Come like my fan page on facebook, Cooking With MadJon & Friends.  Happy trails to you until we meet again.

Cooking With Madjon aikenstandard.tv: She-Crab Soup Atlantic Blue Crab Low Countries Bes...

Cooking With Madjon aikenstandard.tv: She-Crab Soup Atlantic Blue Crab Low Countries Bes...: COOKING WITH MADJON AND FRIENDS   SEASON  03       EPISODE #   12      TITLE   Say She-Crab Soup Fast ...

She-Crab Soup Atlantic Blue Crab Low Countries Best Southern

COOKING WITH MADJON AND FRIENDS

SEASON  03       EPISODE #   12      TITLE  Say She-Crab Soup Fast

AIR DATE :                                  RECORD DATE:4-01-12

GUEST  NAME :

GUEST TITLE  :   None

SHOW DISCRIPTION: Cooking some She Crab Soup, Yum Yum

Recipes #: 02

Recipes Name MadJon’s She-Crab Soup

TOTAL TIME: 1 hour

PREP TIME: 20 minutes

COOK TIME: 40 minutes

YIELD:     12 servings

LEVEL              EASY     MEDIUM  X    DIFFICULT

INGREDIENTS

ITEM                                                 Exact measurements

Onion                                              1 medium onion , diced Garlic                                               5 pods, minced Celery                                              2 Stalks, diced Flour-all purpose                             ¼ Cup Potato’s                                            2 medium, peeled and diced Butter                                                1 stick Chicken Broth                                   2 cartons Bay Leafs                                          3 each Paprika                                              2 tsp. Garlic and Onion Powder                  1 ½ tsp. each Old Spice                                           1 tsp. Mrs. Dash’s                                         1 tsp. Black Pepper                                      ½ tsp. Worcester Sauce                              2 TBSP. Tabasco Sauce                                   5 dash’s Roe ( Egg Yolk’s)                                 4 egg Yolk’s hard boiled Crab Meat                                            1 pound with juice Half and Half                                         3 Cups Sherry                                                  ¼ Cup Cooking sherry may be used as a option Parsley                                                 ½ cup finely chopped for garish

DIRECTIONS

In a large stock pot or pan heat the butter.  Next add the onion, garlic, celery to the butter and cook till clear.  Next add the flour and mix, to that you add the chicken broth and potatoes and bring to a boil.  Stir. Turn down to simmer.  Now add the bay leaf, paprika, and onion and garlic powders.  Next add the Mrs. Dash’s, black pepper, and Worcester sauce.  Also add the old bay and Tabasco.  Let this simmer for about 20 minutes and add the crab and half of the roe, egg yolks.  Reserve the other half for garnish.  Now its time to add your milk.  Simmer another 5 to 10 minutes uncovered and don’t let it burn, please.  Stir.  When finished garnish with some sherry and parsley.  Bona Y’all.

Hello foodies out there in web land and am going to be talking about some great Southern low country soup called She-Crab soup which is a cross between and Bisque or a Chowder.  It consist of Atlantic Blue Crab meat, heavy cream, stock, butter, and a cooked up roe..  Its said to have been bought to the Carolina in the 1700's by Scottish who settled in the Carolina's.  Its supposed to be topped off with a small amount of Sherry before serving.  The soup is named for the She-Crab or female crab.  She has like orange eggs that are used in the making of the original She-Crab Soup, that's what gives it that reddish color and taste.  However if you don't have the Red Eggs then you can use boiled egg yolks instead.  I think I have all that straight.  This soup is very famous in Charleston, I hear they make the best.  The last She-Crab soup that I ate was just a few days ago when we were at the Outer Banks for vacation and I much enjoyed mine.  It was full of flavor and Crab meat.
Any who I hope you enjoy this recipe I made it up for one of the TV shows, Cooking With MadJon & Friends.  Please if you would like to comment I'd love to hear from you and come like my fan page on face book.  Happy Trails to you until we meet again.  Bon'a Y'all.

Cooking With Madjon aikenstandard.tv: Pumpkin Soup & Pumpkin Dip Savory Yum Yum Welcome ...

Cooking With Madjon aikenstandard.tv: Pumpkin Soup & Pumpkin Dip Savory Yum Yum Welcome ...: COOKING WITH MADJON: Pumpkins are made for more than just jack-o-lanterns By EILEEN HUTSON Columnist Nov 20 2013 12:01 am Submitted...

Pumpkin Soup & Pumpkin Dip Savory Yum Yum Welcome Fall

COOKING WITH MADJON: Pumpkins are made for more than just jack-o-lanterns

By EILEEN HUTSON Columnist

Nov 20 2013 12:01 am

Submitted photo Cream of pumpkin soup

This time of year, with the leaves turning and the cooler days and nights upon us, makes me look forward to the holiday season starting.

It also brings us into the holiday spirit of cooking some old-timey recipes that have been passed on from generation to generation. I have a 100-year-old applesauce recipe passed down from mother to mother on my side of the family.

One of my favorite types of foods to cook with for the season is pumpkin. My mom used to make the best pumpkin pies in the world – the old-fashioned way cooked with a custard base.

The word “pumpkin” comes from the Greek word “pepon,” which means large melon. It is really a fruit introduced to the Pilgrims along with squash.

 Enlarge Submitted photo Savory pumpkin dip

Squash and pumpkin are believed to have originated in ancient Americas. The Pilgrims were delighted to have discovered this wonderful fruit from the American Indians.

They used it as a main staple to get them though the long and rugged winters because it could be dried out and used for food, plus you could eat the seeds after they were roasted.

There are so many uses for this wonderful and delightful fruit. The Pilgrims even made beer out of it by fermenting a combo of persimmons, hops, maple sugar and pumpkin to make this early brew.

You can also make pumpkin fudge, and pumpkin soup or add it to coffees with spice. I’ve been known to even make pumpkin doughnuts – or at least buy a few.

We can make a sweet dip and a savory dip. I made up a savory pumpkin dip for the Aiken Home Show and many of you ladies wanted the recipe.

I also made up a recipe for MadJon’s Holiday e-cookbook where I stuffed the pumpkins with sweet potatoes, spices and such, much like what the Pilgrims did, only I topped it off with marshmallows, for a modern-day effect.

The pilgrims also wrote a verse about the pumpkin which goes like:

“For Pottage and Puddings and custard’s and pies

Our pumpkins and parsnips are common supplies.

We have pumpkins at morning and pumpkins at noon,

If it were not for pumpkins we should be undoon.”

– Pilgrim verse Circa 1633.

Happy holidays to you and your families.

Eileen Hutson is a local professional cook who stars in the ASTV show “Cooking with MadJon and Friends.” Visit her blog at cookingwithmadjon.blogspot.com.

Savory pumpkin dip

1 can pure pumpkin

1 onion, diced

4 cloves garlic, minced

1 tsp. salt

1/2 tsp. black pepper

3 tbsp. sugar

1 tsp. cinnamon

1/2 tsp. nutmeg

1 bay leaf

1 tsp. Mrs. Dash’s

1 packet ranch dressing dip

2 tbsp. sherry

1 cup sour cream

 1 cup half and half

1 cup cheddar cheese

3 tbsp. butter

1 cup French fried onions

2 diced green onions

 Heat the butter in a pan on low heat. Add the onion and garlic and cook until clear in color. Then add the pumpkin and all of the spices. Then add the sour cream, half and half and cheese. Stir in the ranch dressing packet and sugar to the mix and blend well on low heat. Add the sherry to the pot and stir, stir, stir. Cool your mixture down, and you are ready to plate. Place dip in a bowl and top with the green onions and French fried onions. Serve with some bread cubes toasted or with pita chips.

Cream of pumpkin soup

1 large can of pumpkin

1 onion, chopped

4 garlic cloves, minced

½ stick butter

1 tsp. cinnamon

2 whole bay leaf

4 leafs or 1 tsp. dried sage

1 tsp. salt

½ tsp. pepper

2 chicken bouillon cubes

2 32-ounce cans of chicken broth

1 tsp. onion powder

1 tsp. garlic powder

1 tsp. thyme

1 cup half and half

Chop the onions and garlic. Heat butter in a pan and cook onions and garlic until they are clear. Add the chicken broth, bay leafs, salt and pepper, bouillon cubes, onion and garlic powders, thyme, sage and cinnamon. Cook for about 20 minutes. Add the pumpkin and simmer another 5 minutes. Add the half and half and cook another 15 to 20 minutes or until the soup thickens.