GEORGIA HASH
This makes an easy weekend breakfast or a quick supper. Came up with it on my own after trying corned beef hash for the first time in a pancake house in Georgia. We prefer it with the added spice but it is optional n'est ce pas.
Provided by Arts Protege
Categories One Dish Meal
Time 25m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- In electric frying pan or large skillet saute onions and peppers until onions soften.
- Add corned beef; continue to cook until cubes fall apart.
- Add frozen hash browns.
- Add seasoning if desired.
- Cook, stirring often until potatoes are done and start to brown.
GEORGIA BBQ HASH
Posted in response to request. I have not tried this recipe. Could be used over rice or as a condiment. Times are estimated
Provided by TishT
Categories Chicken
Time 1h45m
Yield 10 serving(s)
Number Of Ingredients 12
Steps:
- Cut meat into large chunks.
- Place in a heavy pot and add water to barely cover.
- Simmer more than an hour.
- When the meat is very tender, drain and reserve any broth.
- Grind the meat with a coarse hand grinder or chop finely.
- (Using a food processor destroys the texture.) Grind one large onion.
- Place onion and the meat back into the pot and add one large can of tomatoes-juice and all.
- Add corn, vinegar and seasonings.
- Simmer a few minutes.
- Add the reserved broth to the meat until it reaches the consistency of stew.
- Serve it over white rice or bread with dill pickles on the side as a condiment.
GEORGIA HUSHPUPPIES
Steps:
- Stuffed Hushpuppies: Preheat a deep pot halfway filled with oil or a deep-fryer to 350 degrees F. With a medium ice cream scoop portion out the hush puppy mix and fry until golden brown. Allow to cool, then cut a slice of the top of the hushpuppy and scoop out the insides, being careful not to cut through the hushpuppy on the bottom or sides. Set aside.
- In a medium saute pan over medium to high heat, saute the leeks, ginger, garlic, and onion in butter for 10 minutes, being careful not to brown. Add the heavy cream and turn to low and allow the cream to reduce by half. When cream has reduced by half add the shrimp, lobster, and crawfish and cook until the mixture is slightly thickened. Season with salt and pepper, to taste, and keep warm.
- Creole Tomato Sauce: In a medium sauce pot heat olive oil over medium-high heat and saute the pepper, onion, garlic, celery, and Creole seasoning for 5 minutes. Add the tomatoes and cook for 5 minutes longer. Add remaining ingredients and cook on low for 25 minutes. Remove from stove and puree the sauce as smooth as possible in a blender or food processor. Pass through a sieve or colander. Keep warm
- Preheat the oven to 375 degrees F. To finish the dish: Stuff the hushpuppies with the rock shrimp/crawfish mixture and bake in the oven for 5 minutes. Place 2 ounces of Creole sauce on plate and top with stuffed hushpuppies.
GRANDPA NICK'S GEORGIA SHASHLIK
This shashlik recipe was brought over from what is now the Republic of Georgia in the early 1900s. Traditionally, the men gathered to "put down" the lamb, enjoying friendship along with the leftover wine. They used family heirloom skewers (designated by their unique twisted handles) to grill the meat over wood coals. This amazing, yet simple recipe, was served at my wedding. It is rich in flavor, memories, and traditions. I hope you enjoy and start your own traditions.
Provided by Kristine
Time 8h35m
Yield 10
Number Of Ingredients 8
Steps:
- Cut lemon in half and juice. Cut 2 rinds into chunks.
- Place lemon juice and rinds into a large glass or ceramic bowl with red wine, onion, garlic, salt, and pepper; mix well. Add lamb and toss to evenly coat. Cover the bowl with plastic wrap and marinate in the refrigerator for at least 8 hours or up to 18 hours.
- Remove lamb from the marinade and shake off excess. Discard the remaining marinade. Thread lamb on to skewers.
- Preheat an outdoor grill for medium heat and lightly oil the grate.
- Cook skewers, turning occasionally, on the preheated grill until an instant-read thermometer inserted into the center of the meat reads at least 130 degrees F (60 degrees C) for medium, about 15 minutes.
Nutrition Facts : Calories 186.4 calories, Carbohydrate 3.7 g, Cholesterol 61.8 mg, Fat 6.5 g, Fiber 0.7 g, Protein 19.3 g, SaturatedFat 2.3 g, Sodium 286.5 mg, Sugar 0.6 g
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