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Good Day Alabama Kitchen

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Mike Dubberly Favorites


Mike shares some of her favorite recipes that have appeared on Good Day Alabama.

From crab cakes to drunk chickens, you're sure to find something you will absolutely love.

Enjoy!

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Mike Dubberly

Maryland Style Crab Cakes

Maryland Style
Crab Cakes

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INGREDIENTS:

- 2 Crab Cakes (Recipe Follows)
- 1 Cup Coleslaw
- 1 Cup French Fries
- 1 Each Lemon Wedge
- ¼ Cup Tartar Sauce (Recipe Follows)

Courtesy: Village Tavern

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Crab Cake Mix Ingredients

- 2 LB. Crabmeat
- 2 Each Egg Whites
- 1 tsp Dijon Mustard
- ¾ Cup Saltines, Crushed
- ½ Cup Onion, Finely Chopped
- 2 tbsp Green Pepper, Finely Chopped
- 2 tbsp Celery, Finely Chopped ¼"
- 1 1/4 tsp Kosher Salt
- ½ tsp Black Pepper, coarse ground
- 1 Cup Mayonnaise

Crab Cake Mix Directions

Drain crabmeat if necessary.

In mixing bowl, beat egg whites lightly. Add Dijon mustard, saltines, onion, green pepper, celery, salt and pepper and mayonnaise. Stir to combine.

Fold in crab meat, shape into 3 oz. wt. balls. Store and refrigerate until ready to use.

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Tarter Sauce Ingredients

- 1 tbsp Yellow Onion, minced
- 1/3 Cup Dill Pickles, minced
- 2 ½ tbsp Dijon Mustard
- 2 tsp Parsley Flakes 1 Cup Mayonnaise

Tarter Sauce Diretions

Finely dice onion and pickles – place in a mixing bowl.

Add Dijon mustard, parsley flakes and mayonnaise, fold together with a rubber spatula.

Place tartar sauce in storage container, refrigerate until ready to use.

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Final Directions

Place crab cakes on a preheated sauté pan with butter, flattening it into a 3″ patty and sear each side for 2 minutes, a total of 4 minutes cooking time, until golden.

Serve with coleslaw, hot French Fries, Tartar sauce and a lemon wedge.

Oven Drunk Chicken

Oven Drunk Chicken

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INGREDIENTS:

- 1 whole chicken cut in half
- 1/2 yellow onion – julienne sliced
- 1/2 bell peppers-each color: green, yellow and red-julienne sliced
- Chef Ron's Poultry Seasoning
- 1/2 cup honey mustard
- 1/2 cup barbeque sauce
- 1 1/2 cups (12 oz. bottle) beer

Courtesy: Chef Ron

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DIRECTIONS

Preheat the oven to 400°F. Wash the chicken and all produce.

Cut the chicken in half and set aside. Cut the peppers and onions in Julianne slices. Season the chicken on both sides with Chef Ron's poultry seasoning and place in a baking dish. Add the sliced peppers and onions on top of the chicken. And then, pour the beer over the chicken.

Drizzle the honey mustard and BBQ sauce on the chicken. Place the dish in the oven. Bake for 1 ½ hour on 350 degrees. Remove from oven and let it rest for five minutes.

Place the drunk chicken on a serving dish. Serve with your favorite sides.

Leaf-Shaped Fougasse Bread

Leaf-Shaped Fougasse Bread

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INGREDIENTS:

- 1 cup warm water
+ a Tbsp or 2 2 3/4 tsp active dry yeast
- 2 cups all-purpose flour
- 1 cup cake flour
- 2 tsp kosher salt
- 2 Tbsp olive oil
- Olive oil
- Kosher salt & freshly ground pepper

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DIRECTIONS

Combine 1 cup water & the yeast in a glass measuring cup. Set aside until foamy, about 5 minutes. Whisk together the all-purpose flour, the cake flour & the salt in the bowl of an electric heavy-duty stand mixer. Pour the yeast mixture & the olive oil over the flour mixture. Blend the mixture on Low speed until it comes together in a ball around the dough hook, about 1 minute. If the mixture seems a bit dry, add enough additional water so that the dough comes together around the hook & cleans the sides & bottom of the bowl completely. Increase the mixer speed a notch or two & blend an additional 6 minutes. The dough will separate into 2 or 3 masses & come back together throughout the blending procedure. While the mixer is on, the dough will appear as if it were the propellers of a helicopter in flight. Stop the mixer. Remove the dough from the work bowl. Knead it several times on an unfloured surface. Form the dough into a disc by pressing the outer portions to the center using the palm of your hand. It should feel smooth & may squeak during shaping. Flip the dough over & spin it several times between your hands into a ball. Place the dough in an oiled bowl then oil the surface as well. Cover the bowl with plastic wrap & allow to rise in a draft-free spot 1 1/2 hours or until the volume doubles.

Press the dough down all over the surface with your fingers to release the air. Cover with plastic wrap & allow to rise a second time 1 hour. Press the dough down once again to deflate it. Transfer it to a work surface. Divide the dough into 4 {6 to 7-ounce} pieces & shape them into a ball. Place each dough ball in an oiled 8-inch bowl being certain to oil the surface of the dough, too. Cover tightly with plastic wrap. Chill 24 or up to 48 hours.

Remove the dough from the refrigerator. Let stand at room temperature 1 1/2 hours. The dough will feel puffy. Working with one piece of dough at a time, gently pick it up & begin shaping it into a triangle with rounded corners that measures approximately 5 x 7-inches. Do not allow it to deflate too much. Place the dough on a lightly floured surface. Using a sharp knife, cut 2 {1 1/2-inch} slits down the center & a 1/2- inch slit at the bottom. Cut 3 {1-inch} slits at an angle on both sides of the first cuts to resemble leaf veins.

Cut 3 {1/2-inch} slits on the dough edges between the angular cuts. Carefully transfer the dough to a parchment paper-lined half sheet pan. The cuts will begin to open during this time. Once on the pan, open the slits by lifting the dough & re-positioning it to neaten the shapes. Cover loosely with plastic wrap. Repeat with the remaining dough. Two flatbread will fit on one half sheet pan. Let stand 20 minutes.

Position one of the racks in the lower third portion of the oven. Preheat the oven to 450 degrees. Meanwhile, remove the plastic wrap & gently brush the dough surfaces with olive oil. Bake one pan at a time 15 minutes or until golden. If a more browned surface is desired, run the pan under the broiler 45 to 60 seconds. Remove the bread from the oven. Brush with additional olive oil. Sprinkle with salt & pepper.

Recipe Courtesy: Buttermilk Lipstick

Quiche text

Fleming's Quiche

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Dough

Recipe:
- 40 oz flour
- 2 tsp Kosher salt
- 2 tsp Sugar
- 24 oz Cold Butter
- 16 oz Ice Water, strained
- 4 tsp Egg yolk, pasteurized

Directions:

Place flour, salt and sugar in mixing bowl. Cut butter into 1″ pieces and add to bowl. Mix on speed 1 for 5 minutes until small clumps are formed.

Strain ice water and measure 16 oz water. Add egg yolk and cold water to mixer. Mix for 30 seconds until dough comes together. Scrape all sides of bowl and place dough on a floured surface.

Knead dough 5-6 times until smooth. Portion dough into 16 oz portions and place on a sheet pan. Cover the dough with plastic wrap and refrigerate for 30 minutes before rolling out.

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Quiche

Recipe:
- 16 oz quiche dough
- 4 oz Caramelized onions
- 4 oz Sauteed Asparagus
- 2 oz Green peas, thawed
- 3 oz Herbed Goat Cheese
- 3 cups heavy cream
- 3 cups Whole liquid egg, pasteurized
- 1/2 tsp Black Pepper

Directions:

Roll out dough on floured surface to 1/8″ thick. Spray pan with pan spray. Place dough into pan ensuring there are no cracks in the dough and all sides are covered. Trim excess dough from the top of the pan so it is a 1/2″ from the top of pan.

Weigh out veggies and goat cheese per quiche in small bowl. Evenly distribute onions, asparagus, peas in a pan. Crumble Goat Cheese over the top of veggies. Whisk Cream and liquid egg together. Pour egg mix into pan. Add black pepper to quiche and stir.

Bake in 325 double convection oven on low fan for 30 minutes. Cover with sheet tray and continue cooking for an additional 30 minutes, ensure that eggs are set and internal temp of 165. Remove from oven and let cool room temp for 30 minutes.

Banana Pudding

Banana Pudding w/ Caramel Sauce

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Caramel Sauce Ingredients

- 1 cup of packed brown sugar
- 1/2 cup heavy whipping cream
- 4 tablespoons unsalted butter (1/2 stick)
- pinch of salt
- 1 tablespoon vanilla extract

Caramel Sauce Directions

Mix the brown sugar, cream butter and salt in a saucepan over medium-low heat. Cook while whisking gently for 5 to 7 minutes, until it gets thicker.

Add the vanilla and cook another minute to thicken further. Turn off the heat, cool slightly before ladling over banana pudding.

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Banana Pudding Ingredients

- 1 (5 ¼ oz) package of instant vanilla pudding mix
- 2 (8 oz) cartons whipping cream
- 1 (12 oz) box of vanilla wafers, crushed
- 1 (14 oz) can of sweetened condensed milk
- 9-11 bananas
- 1 can of instant spray cream for topping

Banana Pudding Directions

Mix pudding according to package directions, put aside to set. Whip cream until soft peaks form. Fold whipped cream and sweetened condensed milk into thickened pudding, folding gently until combined. In a 4 quart bowl, begin with a layer of crushed vanilla wafers, then a layer of bananas, next a layer of pudding mixture.

Continue layering until the bowl is filled. Garnish with whole or crushed vanilla wafers. Make the night before serving and place in the refrigerator so flavors will mingle. (If this dessert will be without refrigeration for several hours, substitute non-dairy whipped topping for whipping cream. This keeps a better pudding consistency.

When serving top with a spray of canned whipped cream and caramel sauce.

Courtesy: Safehouse of Shelby County

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