Miss Kay's Duck Commander Kitchen (8 page)

1 tablespoon Duck Commander Cajun Seasoning (mild or zesty)

2 teaspoons black pepper

1 teaspoon salt

1 teaspoon chili powder

1 teaspoon Old Bay Seasoning

1 chicken (3
¹
/
₂
to 4
¹
/
₂
pounds), cut up, or purchase just the parts your family eats

2 large eggs

2 cups buttermilk

¹
/
₂
teaspoon Tabasco sauce

Cooking oil, for frying

2 cups all-purpose flour

1. In a large bowl, mix together the Cajun seasoning, pepper, salt, chili powder, and Old Bay. Roll the chicken pieces in the seasoning mixture. If you need more seasoning, mix more.

2. In a large bowl, beat the eggs. Mix in the buttermilk and Tabasco. Add the chicken pieces and make sure they are all coated.

3. Fill the skillet about
¹
/
₂
full with oil. Turn on to medium-to-high heat.

4. One at a time, take the chicken pieces out of the bowl and roll them in the flour. Set aside.

5. When the oil is hot (350°F), carefully add the chicken pieces. Brown them on all sides.

6. Cover and cook for about 15 minutes more, turning as necessary, until cooked through. The chicken should turn a golden brown. Use a fork to test. (The juices should be clear.)

7. Drain on paper towels and serve.

A Note from Miss Kay

I know it’s easier to pick up chicken on the way home, but it’s never as good as homemade fried chicken, or at least that’s what Willie says. He loves homemade fried chicken, and really, if you’re in the kitchen anyway, it’s not that hard!

Jep’s Meatloaf Choice

Makes 6 servings • 2 loaf pans (9 x 5 inches each)

3 pounds hamburger meat

2 celery stalks, finely chopped (about
²
/
₃
cup)

1 medium onion, finely chopped (about
²
/
₃
cup)

3 garlic cloves, finely chopped

1 small bell pepper, finely chopped (about
²
/
₃
cup)

2 large eggs

1 tablespoon Duck Commander Cajun Seasoning (mild or zesty)

1 tablespoon black pepper

1 can (12 ounces) tomato paste

2 tablespoons evaporated milk

2 sleeves Ritz crackers, crushed

2 cans (8 ounces each) tomato sauce, for topping

4 slices bacon, cut in half crosswise

1. Heat the oven to 375°F.

2. In a large bowl, mix together (with your hands) the meat, celery, onion, garlic, bell pepper, eggs, Cajun seasoning, black pepper, tomato paste, milk, and 2 cups of the crushed crackers. Divide between 2 loaf pans. Spread tomato sauce on the top of each loaf. Sprinkle the remaining crushed crackers on top of the sauce. Top the loaves with the bacon.

3. Bake for 1 hour to 1 hour 10 minutes, until set and the juices run clear when the meatloaf is poked with a fork. Let cool a little before slicing.

A Note from Miss Kay

Meatloaf was a standard meal when we were growing up because it’s economical yet still a great choice for dinner. Jep has always been my “meatloaf lover” and can’t wait for me to make it. You can serve it with potatoes of any kind and a simple salad.

Alan’s Favorite Coconut Cream Pie

Makes 2 (9-inch) pies • Double boiler • Electric mixer

Pie Filling

2 sticks (
¹
/
₂
pound) butter

2 cups sugar

²
/
₃
cup all-purpose flour

1 teaspoon salt

1 can (12 ounces) evaporated milk (I use Pet)

1 cup regular milk

6 large egg yolks, lightly beaten (save the whites for the meringue)

1 teaspoon vanilla extract

1 package (14 ounces) sweetened shredded coconut

2 (9-inch) piecrusts,
homemade
or store-bought, baked as directed

Meringue

6 large egg whites

1 cup sugar

1 to 1
¹
/
₂
teaspoons vanilla extract

1. Make the pie filling: In the top of a double boiler over simmering water, melt the butter. Beat in the sugar, flour, and salt. Add the milks and stir continuously until the mixture thickens. This may take up to 30 minutes.

2. Once it’s thickened, stir a little into the egg yolks. This will temper the yolks and keep them from cooking too fast. Stir the tempered egg yolks into the mixture in the double boiler and cook, stirring, for 1 minute.

3. Remove the top from the double boiler. Stir the vanilla and all but 1 cup of the coconut into the filling. Pour the filling into the piecrusts.

4. Make the meringue: Heat the broiler. With the mixer, beat the egg whites on high speed for 3 to 4 minutes, until soft peaks form. Gradually beat in the sugar, then beat in the vanilla. (By now, the peaks should be able to stand and bend over as you remove the beaters.) Spread the meringue over the pie filling.

5. Put the pies under the broiler to brown the meringue. (Watch carefully, as this will only take about 30 seconds.) Sprinkle the reserved 1 cup of coconut on top. Chill the pies thoroughly before serving.

A Note from Alan

I have to admit that I have a sweet tooth, which means I’m constantly on a diet. But I can’t resist Mom’s coconut cream pie. It’s so creamy and delicious. I know you’ll love it, too.

3.

The Women My Boys Love Learn to Cook

When baking, follow directions. When cooking, go by your own taste.

—Laiko Bahrs

But Ruth said, “Don’t force me to leave you; don’t make me go home. Where you go, I go; and where you live, I’ll live. Your people are my people, your God is my god; where you die, I’ll die, and that’s where I’ll be buried, so help me GOD—not even death itself is going to come between us!”