PHOTO GALLERY: SOBEWFF Southern Kitchen Brunch

The past two years we’ve enjoyed the all-day gluttony of the SOBEWFF Grand Tasting Village. But this year we decided to switch things up and opted to spend Sunday morning with country queen Trisha Yearwood at the Loews Miami Beach hotel. We not only filled up on delish southern eats and bourbon Bloody Marys, but we also got to watch the Grammy Award-winning singer perform a few songs! Here are our favorite bites of the day.

 

My Top 5 Bites at the Southern Kitchen Brunch
(described in 3 words)!

 

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#5 — Pulled Barbecue with Zucchini Fritter:
Smoky. Moist. Spicy.
from Trisha Yearwood, Trisha’s Southern Kitchen

 
 

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#4 — Signature Honeybee Doughnut:
Sweet. Flaky. Decadence.
from Karen Muirhead, Honeybee Doughnuts

 
 

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#3 — Buttermilk Fried Chicken with Maple Biscuit and Sawmill Gravy:
Crispy. Tender. Substantial.
from Chef Art Smith, Blue Door Farm Kitchen

 
 

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#2 — Key West Pink Shrimp and Grits:
Meaty. Creamy. Fresh.
from Jeffrey McInnis and Janine Booth, Root & Bone

 
 

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#1 — Fried Shrimp Gumbo and Carolina Gold Rice:
Rich. Deep. Roux.
from Mike Lata, FIG

Family Traditions: Mamon Babineaux’s Shrimp Creole

This recipe is a super special one because not only is it one of the first dishes I ever made when I started teaching myself how to cook, but it also spans four generations in my family. It has been passed down from Mamon Babineaux (my late great-grandmother) to her daughter, Harriet Shea (my grandmother) to her son, Steve Shea (my late father), who sent it to me many years ago while I was in college. It’s a simple recipe packed with bold Cajun flavors. From my family to yours — enjoy!

Mamon Babineaux’s Shrimp Creole
Serves 4-6

Ingredients
¼ cup vegetable oil
½ cup chopped onion
½ cup chopped celery
½ cup chopped green bell pepper
1 clove garlic, minced
2 (8-ounce) cans tomato sauce
1 teaspoon salt
½ teaspoon chili powder
½ teaspoon black pepper
1 pound shrimp, peeled and deveined
White rice

 

Directions
In a Dutch oven, heat the oil over medium heat. Add the veggies and garlic to the pot and cook until soft, 5-7 minutes. Mix in tomato sauce and seasonings. Simmer 15 minutes. Then add shrimp and cook 5-10 minutes.

Serve over cooked rice.

Global Warming: 4 Comforting Winter Soups

Tortilla Soup
Serves 8-10

My husband Kenny fell in love with this recipe while visiting my Aunt Virginia Shea in Louisiana several years back. She graciously shared the recipe with me, and I’ve been making this spicy soup for Kenny each year when it gets cold outside. Full disclosure: Now that we live in Miami it doesn’t get nearly as cold as when we were in Orlando, but sometimes we improvise by knocking the air conditioning down a bit when enjoying this meal.

Tortilla Soup

Tortilla Soup

Ingredients
1 package boneless, skinless chicken breast
1 large onion
1 large bell pepper
1 package taco seasoning
1 package ranch dressing
1 can pinto beans with juice
1 can whole corn with juice
1 small can black olives
1 jar Pace picante sauce (I use medium jar/medium spice)
1 can Rotel (original)
1 can tomato sauce (regular size can)
1 can black beans with juice
1 can kidney beans with juice (no chili gravy)
1 can chicken stock
1/2 jar sliced pickled jalapenos
Toppings: tortilla chips, shredded Mexican blend cheese, sour cream, avocado

Directions
Brown meat, onions and bell peppers — and then drain. Mix ranch dressing and taco seasoning and then mix into meat. Let cook a couple of minutes. Then, without draining other liquids, add all ingredients. Simmer 1 hour.

Serve with tortilla chips at bottom of bowl. Spoon soup into bowl. Add cheese and a dollop of sour cream. Garnish with avocado slice.

 

Shrimp and Corn Chowder
Serves 8-10
 

This recipe was gifted to me courtesy of my Aunt Mary Zaunbrecher, when she contributed to a recipe collection presented to me at my bridal shower. We savor bowls of this meaty, creamy chowder each winter when we need to warm up a bit.

Shrimp and Corn Chowder

Shrimp and Corn Chowder

Ingredients
3 strips of bacon, bacon bits or ready cooked bacon
1 cup onion, chopped
½ cup green bell pepper, chopped
1 bay leaf
2 cups potatoes, peeled and chopped in cubes
2 tablespoons flour
2 (16 ounce) cans of creamed corn
1 (16 ounce) can of whole corn kernels
salt and pepper, to taste
½ cup celery, finely chopped
½ cup carrots, chopped
12 teaspoon olive oil
3 cans chicken broth
1 (13 ounce) can low-fat evaporated milk
1-2 pounds shrimp, cooked and peeled

Directions
Fry bacon if using real bacon; set aside. In a skillet, heat olive oil over medium heat. Add cooked bacon, onion, celery, bell peppers, carrots and bay leaf and simmer until onions are soft and transparent. (Veggies may be pureed now if you prefer smoother chowder.)

Place potatoes in water in a large pot – boil until tender and then remove from pot.

Heat broth and sprinkle flour over mixture. It may clump, but will eventually dissolve. Add potatoes and cook for 10 minutes. Add corn, milk, shrimp, salt and pepper. Cover and cook for 15 minutes. Do not boil. Serve hot with French bread and hot sauce.

 

Italian Wedding Soup
Serves 6

I found this recipe in Food & Wine’s Annual Cookbook 2013, which my late grandmother Riece gave to me for my birthday a few years ago. No, I don’t have an Italian heritage … Riece (my mother’s mom, who passed in summer 2014) actually lived in New Orleans. Yet this traditional soup invokes the kind of warmth one might feel from a loving grandmother like my Riece.

Italian Wedding Soup

Italian Wedding Soup

Ingredients
2 quarts chicken stock or low-sodium broth
1 large carrot, finely diced
1 celery rib, finely diced
Kosher salt and freshly ground pepper, to taste
¼ cup orzo
1 pound ground pork
¼ cup freshly grated Parmigiano-Reggiano, plus more for serving
¼ cup dry bread crumbs
5 ounces baby spinach, chopped
1 (15-ounce) can chickpeas, drained and rinsed

Directions
In a large pot, bring the chicken stock to a boil with the carrot and celery. Season with salt and pepper. Add the orzo and cook until al dente, about 7 minutes.

Meanwhile, in a bowl, knead the pork with the ¼ cup of cheese, the bread crumbs and ½ teaspoon each of salt and pepper. Form the mixture into 1-inch balls.

Simmer the meatballs in the boiling soup for 5 minutes. Stir in the spinach and chickpeas; simmer until the meatballs are cooked through, about 5 minutes longer. Serve, passing extra cheese at the table.

 

Chicken and Sausage Gumbo
Serves 8-10

My grandmother Mamon (you might remember her Stuffed Artichokes) passed this recipe on from her mother, whom we called Mamon Babineaux. I never met my great-grandmother, as she passed before I was born, yet have heard many wonderful stories of her strength and love as the mother of 12 children. I feel privileged to be able to make her traditional gumbo – and have done so year after year because it’s the epitome of Cajun comfort food.

Chicken and Sausage Gumbo

Chicken and Sausage Gumbo

Ingredients
1 ½ cup oil
1 ½ cup flour
2 large onions, chopped
1 bell pepper, chopped
2 ribs celery, chopped
4 quarts water
1 large hen (seasoned with salt, black pepper and red pepper)
½ pound smoked sausage, cut up
½ cup green onions, chopped
white rice

Directions
First, make your roux. Add equal parts of oil and flour in a pot and stir constantly over medium heat until it reaches a caramel brown color. Add onion, celery and bell pepper to hot roux and cook, stirring constantly, until veggies are soft/limp (about 5-7 minutes).

Add water and cut up hen. Cook 1 ½ hours until chicken is tender. Add sausage at this time. Cook until chicken wing is soft to the touch. Taste and add more seasoning if necessary. (For incredible flavor I suggest adding the following seasoning mixture: 1 bay leaf, 1/2 teaspoon basil, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1/2 teaspoon white pepper, 1 teaspoon cayenne pepper, 1/2 teaspoon black pepper, 1 teaspoon salt, 2 teaspoons Tabasco sauce.)

Add ½ cup green onions. Serve with white rice.

Note: I used half water and half chicken broth. You may have to add more liquid when it cooks down as well.