Saturday, June 30, 2012

Slap Ya Mama’s Deviled Eggs

Slap Ya Mama’s Deviled Eggs

5 eggs, hard boiled, chilled, peeled
2 Tablespoons mayonnaise
2 teaspoons sweet pickle relish
1 teaspoon yellow mustard
Paprika or additional Slap Ya Mama for garnish

Slice the eggs in half lengthwise and remove the yolk.

Place the yolks in a small bowl and mash them. Add the mayonnaise, Slap Ya Mama seasoning, sweet pickle relish, and yellow mustard. Mix until the yolks are smooth. Taste for seasoning and add more Slap Ya Mama, if desired. It has salt in it, so you probably won’t need salt.

Scoop, spoon, or pipe the yolk mixture into the whites.

Garnish with a sprinkle of Slap Ya Mama or paprika. Serve.

Note from The Slap Ya Mama Challenge: Donna Currie has a beautiful website  called Cookistry. She's posted her Deviled Egg recipe there as well as one for Slap Ya Mama Turkey Thighs. Go check our her blog!

Slap Ya Mama Spicy Fried Oysters and Salmon Tostada with SYM Aioli (Slappin’ Surf ‘N Surf)

Slap Ya Mama Spicy Fried Oysters and Salmon Tostada with SYM Aioli
(Slappin’ Surf ‘N Surf)
by Mary Makowski
Slap Ya Mama Aioli
2 garlic cloves (or one large), peeled, chopped and mashed into a paste with a pinch of Slap Ya Mama Original Cajun seasoning
1 egg yolk at room temperature
½ lemon, juiced
2/3 cup vegetable oil
1/3 cup extra-virgin olive oil

Place garlic, egg yolk and lemon juice in a food processor or blender and pulse until blended.  Turn on and begin adding the vegetable oil in a very thin stream, followed by the extra-virgin olive oil until all oil is added and mixture is emulsified.  Thin with room temperature water (a drop at a time) if necessary.  Stir in SYM seasonings and store in refrigerator tightly sealed until ready to use.
Fried Oysters
Two 10 ounce jars of fresh shucked oysters (12-15 oysters), drained well
Buttermilk to cover oysters
1 cup yellow cornmeal
1 cup flour
Sea salt
Peanut oil for frying (I like peanut oil for frying, but vegetable is perfectly fine), about a cup

Soak oysters in buttermilk for one hour to overnight.   Sprinkle each oyster with Hot Slap Ya Mama seasoning.  Mix cornmeal, flour and sea salt to taste.  Dredge seasoned oysters in the cornmeal mixture and fry in peanut oil until golden, about one to two minutes depending on size.  Work in batches so as not to crowd.   I use my electric wok for this, set at 350.   Dip in SYM aioli and enjoy.

Salmon Tostada
Sushi grade salmon or fish of your choice.  Yellowtail tuna or red tuna would be great
Fresh corn tortillas
½ cup vegetable oil
SYM aioli
Garnishes of your choice: chopped avocado, fresh thinly sliced jalapeno or cucumber for example.

Slice the salmon (uncooked) into very thin slices using a very sharp knife.  A Pampered Chef serrated tomato slicer ended up working best for me.  Fry the corn tortillas one at a time in the hot vegetable oil in a small fry pan until a crispy tostada forms.  Remove and drain on paper towels.  (Crispy tostadas can also be found ready-made in most grocery stores in the same area as tortillas).  Spread a thin layer of SYM aioli on each tostada and top with thin slices of salmon.  Garnish as desired.

Friday, June 29, 2012

Slap Ya Mama Hot Dog with Caramelized Onions

Slap Ya Mama Hot Dog with Caramelized Onions
by Linda Mire

4  All Beef Hot Dogs
1  Can of  Beer
4  Hot Dog Buns (I used Pretzel Rolls for Slo Dough Bakery in Houston)

Mix Slap Ya Mama seasoning with beer in shallow pan, bring to boil.  Add your hot dogs and reduce heat to low.  Simmer for 30 minutes.

Slap Ya Mama Simmered Onions
by Linda Mire

6 Vidalia Sweet Onions, peeled and sliced in half moons
1 Stick of unsalted butter
1 teaspoon Slap Ya Mama Hot Cajun Seasoning

Melt your butter in a skillet, add onions and reduce heat to low.  Simmer slowly, stir frequently until onions are caramelized.

Warm your buns for about 45 seconds in the microwave.  Spread on your favorite mustard, add your hot dog and cover with caramelized onions!   Enjoy!

Slap Ya Mama's Fallin Apart Pork Butt & Slap-Chini Cakes (aka Baked Zucchini Cakes)

Slap Ya Mama's Fallin Apart Pork Butt
by Kimberly Dockery


1 (4 pound) pork shoulder butt, roast
whole garlic cloves (optional, use as many as desired)
1/3 cup Lea & Perrins Worcestershire Sauce
3/4 cup light brown sugar
1 1/4 cups unsweetened apple juice


1.  Make small slits all over the roast then insert a whole garlic clove into each slit.
2.  Place the roast in a greased casserole dish with a lid.
3.  Sprinkle the roast on all sides with Worcestershire sauce.
4.  Let sit at room temperature for 1-1/2 hours.
5.  After 1-1/2 hours spoon any Worcestershire sauce (if any) back on the roast that has accumulated on the bottom of the casserole.
6.  Mix brown sugar and SYM seasoning together and press well into the meat on all sides.
7.  Pour the apple juice into the bottom of the casserole.
8.  Cover tightly.
9.  Preheat oven to 425 degrees for 15 minutes.
10.  Place the roast in the oven and immediately reduce the temperature down to 200 degrees.
11.. Roast for about 4 hours or until the meat is falling-apart tender.
12.  Slice meat as desired.

Slap-Chini Cakes (aka Baked Zucchini Cakes)
by Kimberly Dockery

Ingredients (makes 12 cakes)

3.cups (2 medium) zucchini, coarsely grated.
1/2 teaspoon salt
1 cup panko bread crumbs
1/2 cup freshly grated Parmesan Cheese
1 egg
4 green onions, thinly sliced
1/4 cup red bell pepper, finely chopped
1 teaspoon Dijon mustard
1 Tablespoon mayonnaise
1/8 teaspoon red pepper flakes
Slap Ya Mama Sauce (see recipe below)


1.  Preheat oven to 400 degrees and spray two baking sheets with canola oil.
2.  Grate zucchini on the large holes of a box grater.
3.  Squeeze grated zucchini in a clean kitchen towel.  Zucchini should be fairly dry, and you have have about 2 cups after removing it from the towel.
4.  Place zucchini and remaining ingredients in a bowl; mix well.
5. Form into 12 patties (approximatel 2-inch diameter), and place on prepared baking sheets.
6.  Bake for 10 minutes.  Then turn each cake over and bake for another 8 minutes.
7.  Remove from oven and serve immediately with sauce.


1/4 cup sour cream
1/2 Tablespoon (or to taste) prepared horseradish
1 - 2 teaspoons Slap Ya Mama seasoning (I used  1 teaspoon of Slap Ya Mama Original Cajun Seasoning and 1 teaspoon of Slap Ya Mama Hot Cajun Seasoning)

Mix together and serve with Slap-Chini Cakes!

SYM Spicy Glazed Chicken and SYM Maque Choux by Wooux

Slap Ya Mama Spicy Glazed Chicken
by Woo Brower 

2 Tablespoons Slap Ya Mama Hot Cajun Seasoning (this stuff is HOT, start with 1 Tablespoon and go from there, don't be a hero!  LOL)
1 teaspoon smoked paprika
3 cloves (largish) smashed, I mean, finely minced garlic
1/4 cup white wine
1/4 cup olive oil
juice and zest of 1/2 an orange (navel)
3 Tablespoons honey
1/2 of a chicken, bone in, skin on (about 2.5 to 3 pounds)

Slap Ya Mama Glaze 
(original inspiration from Pike Place Market Cookbook, Apricot Sweet & Sour Sauce)

1/3 cup of apricot jam (I KNOW, but it's my new thing)
1 Tablespoon of the reserved marinade (if you forget to reserve it, use 1/2 teaspoon or less of the HOT)
1 Tablespoon whole grain mustard (I used Maille)
Juice of the other half of that orange
teeny tiny dribble of sesame oil (like a scant 1/4 teaspoon?)

Mix all the marinade ingredients (except the chicken) together in a bowl or a gallon ziploc bag. Taste it.  Mostly it tasted really hot to me.  Which is why I decided to create a glaze.

SET ASIDE 1 Tablespoon OF THE MARINADE in a small mixing bowl.

Add chicken and coat well.  Allow to marinate for at least 2 hours.

While the chicken marinates, mix up all the ingredients for the glaze in a small bowl. Set aside and let the flavors meld.

Set up the grill for indirect heat (necessary for the bone-in cuts, less important for boneless)
Around 300-325 degrees, add chicken bone side down (skin side up). 
(My bone-in, skin-on chicken breast and thigh/leg quarter took about 50-55 minutes on indirect heat, 
with average temps around 325, plus let it sit for about 10 minutes with the grill off.)

About 15 minutes before the chicken is done, flip and brush on the glaze on the bone-in side.
Allow it to set, about 5 minutes or so. Flip and brush on the glaze on the skin side.  The skin should already be crisp (fat rendered out, but not burned, with a little bit of char on edges and grill marks) before glazing.  Brush on about three or four light layers of the glaze.  Allow each layer to set for a couple of minutes before brushing the next.  

Turn off the heat, cover the grill and let it sit for 5-10 minutes.Remove from grill,  allow it to rest while you plate and take pictures.

Cook's note: The hot blend is HOT!  I should have added it to the recipe last, tasting as I went.
I think using 1 Tablespoon of HOT and 1 Tablespoon of NOT would work well in the marinade. The apricot jam does temper the heat quite a bit, but the heat does come through. I recommend cooling sides like potato salad or the maque choux or cole slaw or grilled sweet corn or a cold corn salad. I used indirect heat because I like the skin to adequately cook and crisp up rather than just burn.

Slap Ya Mama Maque Choux
by Woo Brower

3 slices applewood smoked bacon, chopped/diced/sliced however you like your bacon pieces
4 cloves garlic, finely minced
1 medium onion, finely diced, about a cup
1 celery stalk, finely diced
1/2 cup of diced bell pepper (I used mostly red and a bit of green)
1 jalapeño, cored, seeded, and finely diced 
4 ears fresh sweet corn, shucked, kernels sliced off, milk scraped from the cobs, set aside milk, (discard cobs or throw it in the freezer and save for stock for corn chowder)
 4 scallions, thinly sliced
1 leafy stem of fresh thyme
1 bay leaf
1/4-1/3 cup of heavy cream 

In a large (10") saute pan or skillet cook the bacon til crisp, remove from pan, drain on paper towel, set aside. In the same pan with the leftover bacon drippings, on medium heat, add the onion, saute for 2-3 minutes until translucent. Add celery, bell peppers, bay leaf, thyme, and 2 tsp SYM.  Saute 2-3 minutes. Add cut corn and jalapeno.  Saute 2-3 minutes. Add reserved corn milk and the heavy cream as needed for desired consistency. Cook 5 minutes, add green onions. Allow to simmer 10-15 minutes depending on how you like your corn.  Adjust seasoning. Serve immediately. Serves 4 as a side dish. 

Cook's note:  Between the bacon and the SYM seasoning, I did not need additional salt. 
If you don't want to use bacon...what the hell am I saying.  Never mind.  Of course you'll use bacon ;)

Thursday, June 28, 2012

Jambalaya Pie

Slap Ya Mama Jambalaya Pie 
by Willie Simmons

Make all the individual components that make up this tasty pie (recipes follow). Place 1” rice on bottom of 9” cast iron skillet. Pour jambalaya over rice to fill skillet. Cover with crust and trim to edges of skillet. Cut 3 slits into crust. Bake at 400 for 15 minutes or until brown. 

by Willie Simmons

1 cup uncooked long grain rice
2 cups water

Boil water, mix in rice, cover and simmer on low for 20 minutes.

by Willie Simmons
Adapted from Treebeards

2 Bell Peppers cut into 1” squares
2 Onions cut into 1” squares
6 Celery stalks cut into 1” slices
1 pound Andouille (or your favorite brand) Sausage cut into ½” slices
1 28 ounce can Whole Tomatoes with juice broken into small pieces
1 Tablespoon Slap Ya Mama Hot Cajun Seasoning
½ teaspoon Thyme
1 pound Chicken Breasts cut into 1” cubes
1 Tablespoon Vegetable Oil

Sprinkle chicken with spices and rub into chicken. Let rest for 30 minutes. Brush baking sheet with oil and arrange chicken so cubes are not touching. Bake chicken at 350 until brown, about 30 minutes. Set aside. 

Brown sausage then mix in vegetables, stir in seasoning and tomatoes. Simmer for 30 minutes. Add chicken to jambalaya. Simmer another 5 minutes.

Pie Crust
by Willie Simmons
Adapted from this

1 ½ cups of Shortening
2 teaspoons Slap Ya Mama Hot Cajun Seasoning
3 cups All Purpose Flour
1 beaten Egg
1 Tablespoon Vinegar
5 Tablespoons Water

Mix flour and SYM. Mix shortening into flour with a wire pastry cutter until mixture resembles small pebbles. Mix egg, vinegar and water in a bowl until blended. Pour into dough and mix until combined. Place half of dough in gallon ziplock and roll flat with rolling pin. Let chill, overnight preferably.

Slap Ya Mama Pasta Jambalaya

Slap Ya Mama Pasta Jambalaya
Serves 2 to 3
by Deanah Kim

1 Tablespoon olive oil, plus more as needed
8 ounces chicken breast, diced into 1 inch pieces
4 ounces Andouille or smoked sausage ( I used turkey Kielbasa)
4 ounces large shrimp
6 ounces dried Linguine
1 small onion, thinly sliced
½ medium green bell pepper, julienned
½ medium red bell pepper, julienned
2 cloves garlic, minced
½ cup dry white wine or dry vermouth
½ cup low sodium chicken stock
½ cup heavy cream

 1. Combine the two Slap Ya Mama seasonings. Use 1 ½ tsp of the combined mixture to season the chicken and the shrimp.
2. Bring a large pot of salted water to boil. Cook the linguine until just short of al dente, about 8 to 9 minutes. Reserve ½ cup of part cooking water and drain. Hold aside.
3. Meanwhile, heat olive oil in a 10 inch, straight sided sauté pan over medium high heat. When hot, cook chicken until just barely cooked, about 1 ½ minute each side. Remove to a medium sized bowl and reserve. Return pan to stove.
4.  Add more oil if pan looks dry. Cook the sausage. Remove from pan when browned and add to the bowl of reserved cooked chicken. Return pan to stove.
5. Add the shrimp and cook until just barely opaque, about 1 minute per side. Remove from pan and hold aside in the bowl of reserved chicken and sausage.
6. In the same pan, add more oil if needed, and sautee the onion, peppers and garlic until translucent with the remaining ½ tsp of seasoning mixture. Add the wine and cook until almost completely absorbed. Add the chicken stock and cook until the onions and peppers soften, and the liquid is almost completely absorbed.
7. Add the heavy cream and cook until slightly thickened.
8. Add the drained pasta to the pan. If the sauce looks dry, add the reserved pasta cooking water, ¼ cup at a time. Add the reserved chicken, sausage and shrimp mixture, including any collected juices and combine.
9. Enjoy!

Sweet Stackhouse Slap-otle Pork Tenderloin

They say that the way to a man's heart is through his stomach...and as long as he's not a vampire, I'd say that his heart is safe from being staked! So, what would True Blood's Jason Stackhouse want to eat? This slightly spicy, slightly sweet treatment of this most succulent section of swine would surely make him squeal for seconds. And we're sure that a Bon Temps native like Jason would welcome a little "Slap" from Mama!

Sweet Stackhouse Slap-otle Pork Tenderloin
by Gary Gee

3/4 cup Dijon mustard
1/4 cup agave nectar or honey
2/3 cup chopped fresh cilantro
1/2 cup fresh lime juice
3 Tablespoons canned chipotle peppers in adobo sauce, minced
4 cloves garlic, minced
1 teaspoon ground cumin
1/2 teaspoon ground cinnamon
3-4 pounds whole pork tenderloin
1/2 cup chicken stock
1/4 cup chopped pistachios
Garnish: chopped fresh cilantro
Stir together first 9 ingredients. Reserve ½ cup.

Place pork in a large shallow dish or zip-top freezer bag. Pour remaining mustard mixture over pork. Cover or seal, and chill, turning occasionally, about 2 hours.

Remove pork from marinade, discarding marinade.

Grill pork, covered, over medium-high heat, 10 to 15 minutes per side or until a meat thermometer inserted into thickest portion registers 140 degrees (check thinner portions sooner). Remove from grill and let rest 5 to 10 minutes. Cut pork into slices.

Bring reserved mustard mixture to a boil with stock in a saucepan. Reduce heat, and simmer 2 minutes. Sprinkle chopped nuts over pork, and serve with sauce. Garnish with chopped cilantro, if desired.

Adapted from Southern Living.

In case you happen to have any leftovers, here's a tasty way to serve them up:

Chipotle Pork Tacos
by Gary Gee

1/2 to 1 pound cooked pork tenderloin
coarse salt
freshly ground black pepper
ground cumin
dried oregano
garlic powder
1 Tablespoon olive oil
1/4 cup onion, sliced
1 jalapeno pepper, seeded and chopped
Flour tortillas, heated
Fresh cilantro, chopped

***Chipotle Mayo***
1/4 cup mayonnaise
1/2 teaspoon grated or chopped chipotle pepper in adobo
Slice pork into 1/4" thin strips. Sprinkle to taste with salt, pepper, ground cumin, oregano, garlic powder, and Slap Ya Mama seasoning. Toss to distribute. In a large pan, heat olive oil over medium heat. Saute onion about 1 minute. Add jalapeno, toss and cook about 20 seconds. Add pork in one layer to pan. Cook for about 30 seconds. Turn and cook for another 30 seconds, until heated through and slightly brown. Remove all to platter.
For the Chipotle Mayo: Combine all ingredients; set aside.

Assemble: Place pork in tortillas; drizzle with Chipotle Mayo and garnish with chopped cilantro. Other tasty toppings include freshly chopped tomato, red onion, and/or prepared black or pinto beans, seasoned with Slap Ya Mama!

White Bean and Asparagus Salad

White Bean and Asparagus Salad
by Gary Gee
Adapted from Southern Living

1 pound fresh asparagus, trimmed
7 sun-dried tomatoes
1 clove garlic, pressed
1 Tablespoon agave nectar or honey
2 Tablespoons extra-virgin olive oil
2 Tablespoons red wine vinegar
1 Tablespoon water
1 teaspoon spicy brown mustard
¼ teaspoon dried rubbed sage
¼ teaspoon freshly cracked black pepper
1 can (19 ounce size) cannellini beans, rinsed and drained
2 teaspoons capers, drained
6 ounces your favorite salad greens (such as spinach, arugula, spring mix)
¼ cup grated Manchego cheese
Snap off rough ends of asparagus; arrange asparagus and tomatoes in a steamer basket over boiling water. Cover and steam 2 to 4 minutes or until asparagus is crisp-tender. Set tomatoes aside. Plunge asparagus into ice water to stop the cooking process. Drain. Cut asparagus into 1-inch pieces, and chill until ready to use. Chop tomatoes.
Whisk together garlic and next 8 ingredients in a large bowl; add asparagus, tomatoes, beans, and capers, tossing to coat. Cover and chill 1 hour.
To serve, arrange greens on platter or shallow bowl. Spoon asparagus mixture over salad greens; sprinkle with cheese.

Vampire-Slappin' Garlic and Rosemary Shrimp

Vampire-Slappin' Garlic and Rosemary Shrimp
by Gary Gee

2 pounds large fresh shrimp, peeled and deveined, tails intact
1 large head garlic, peeled, cloves separated and lightly crushed
¼ cup butter
¼ cup extra-virgin olive oil
1 cup dry white wine
¼ cup white wine vinegar
¼ cup lemon juice
3 bay leaves
1 Tablespoon chopped fresh rosemary
1 Tablespoon fresh oregano OR
1 teaspoon dried oregano
½ teaspoon dried crushed red pepper

Melt butter with oil over medium heat. Add garlic and sauté about 2 minutes, until slightly fragrant, but not brown. Stir in wine and next 7 ingredients; bring to a boil. Continue to boil, stirring occasionally, 8 to 10 minutes or until reduced by half.

Add half of the shrimp. Cook 5 to 6 minutes or until shrimp just turn pink, turning to cook evenly. Remove with a slotted spoon. Bring liquid back to a boil and cook remaining shrimp, about 5 to 6 minutes or until shrimp just turn pink. Remove with a slotted spoon. Bring remaining liquid to a boil over medium heat; cook 2 minutes until slightly thickened.

To serve, arrange shrimp in a shallow bowl. Remove and discard bay leaves; pour sauce over shrimp. Garnish with fresh parsley and rosemary, if desired.