Local Eats

Traveling and living all over the US is a great way to try all sorts of different foods. I LOVE FOOD. period. One of my favorite things ever is to try different dishes and local restaurants wherever we live and visit. This year we were lucky enough (again) to get to live in the big state of Texas and not only do we get to have BBQ here, but we are on the coast as well and get to have seafood too! Best of both worlds right?! My recent favs have been Rudy's Famous Creamed Corn, Shrimp Po' Boys, and Cobbler!

I'm all about easy when we are out for the summers especially since the hubs gets home so late I want to have dinner nice and warm when he gets home. So me and my crock pot are best of friends. The first weekend we got out here we had Rudy's cater a BBQ for us and I fell in love with their creamed corn and even told my mom it was better then hers (oops). So I just had to find their recipe and share it with you all.

Rudy's Famous Creamed Corn

2 lb corn kernels, frozen

1 - 8oz cream cheese - cut into chunks

1/2 stick butter

1 Tbsp sugar

1/4 c  whipping cream

salt and pepper to taste

 Mix all ingredients and put in a crock pot and cook on low till the cream cheese and butter are melted. Stir occasionally.

This next recipe is for Shrimp Po' Boys (courtesy of Emeril Lagasse) and it would be so fun eating these bad boys around a fire at the beach or just picnicking it with your husband late at night on the living room floor. (hey, it's hard to get out with kids, so you just have to improvise for date nights).

Shrimp Po' Boys

Vegetable oil, for frying

1 1/2 pounds large shrimp, peeled and deveined

3 tablespoons Essence, recipe follows

1 1/2 teaspoons salt

3/4 teaspoon cayenne

1 1/2 cups all-purpose flour

1 1/2 cups yellow cornmeal

2 small French bread loaves, each about 10-inches long

4 tablespoons melted butter

1/4 cup mayonnaise, or more to taste

Red pepper sauce

1 cup shredded lettuce

1 large ripe beefsteak tomato, thinly sliced

Sliced dill pickles, optional

Hot sauce, for serving, optional

Potato chips, for serving, optional

Directions

Heat the oil in a large sauce pan or preheat a deep fryer to 360 degrees F. Season the shrimp with 1 tablespoon of the Essence, 1/2 teaspoon of the salt and 1/4 teaspoon of the cayenne. In a medium mixing bowl combine the flour and cornmeal and season with the remaining 2 tablespoons of the Essence, 1 teaspoon salt and 1/2 teaspoon cayenne. Dredge the shrimp in the seasoned flour mixture, coating the shrimp completely. Fry the shrimp in the hot oil, in batches if necessary, until golden brown, stirring constantly, about 4 minutes. Remove from the oil and drain on a paper-lined plate. Season with salt and hot sauce. Split the French bread loaves in half and brush both cut sides of the bread with some of the melted butter. Using a spatula, spread the mayonnaise on both sides of the bread, then sprinkle with hot sauce. Divide the shrimp evenly between the 2 sandwiches and garnish with the lettuce, tomato slices, sliced pickles and hot sauce, if desired. Serve with potato chips.

Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):

2 1/2 tablespoons paprika

2 tablespoons salt

2 tablespoons garlic powder

1 tablespoon black pepper

1 tablespoon onion powder

1 tablespoon cayenne pepper

1 tablespoon dried oregano

1 tablespoon dried thyme

Did I say I love dessert? I usually have to end each meal with something sweet to keep me happy.  My husband hates most sweet things but the one thing he can't get enough of is Peach Cobbler! So, it's definitely a staple in our house and I usually have to make two of these, one for sharing and one for just him! It's THAT good!

Southern Peach Cobbler

 8 fresh peaches - peeled, pitted and sliced into thin wedges

 1/4 cup white sugar

 1/4 cup brown sugar

 1/4 teaspoon ground cinnamon

 1/8 teaspoon ground nutmeg

 1 teaspoon fresh lemon juice

 2 teaspoons cornstarch

 1 cup all-purpose flour

 1/4 cup white sugar

 1/4 cup brown sugar

 1 teaspoon baking powder

 1/2 teaspoon salt

 6 tablespoons unsalted butter, chilled and cut into small pieces

 1/4 cup boiling water

MIX TOGETHER:

 3 tablespoons white sugar

 1 teaspoon ground cinnamon

Preheat oven to 425 degrees

In a large bowl, combine peaches, 1/4 cup white sugar, 1/4 cup brown sugar, 1/4 teaspoon cinnamon, nutmeg, lemon juice, and cornstarch. Toss to coat evenly, and pour into a 2 quart baking dish. Bake in preheated oven for 10 minutes.

Meanwhile, in a large bowl, combine flour, 1/4 cup white sugar, 1/4 cup brown sugar, baking powder, and salt. Blend in butter with your fingertips, or a pastry blender, until mixture resembles coarse meal. Stir in water until just combined.

Remove peaches from oven, and drop spoonfuls of topping over them. Sprinkle entire cobbler with the sugar and cinnamon mixture. Bake until topping is golden, about 30 minutes.

Its been so fun trying the local Texan foods while living here. We would LOVE to know where you are living and what new exciting foods you have tried and share with us your recipes!!