Food for y’all is a recipe site with recipes from around the world and no….it’s not just a site with southern recipes. Our team is in the south (more precisely….Southern California) and we offer cooking tips, restaurant and product reviews and an extensive glossary.
Let’s talk about recipes….what they are and what they ain’t (that’s southern lingo).
What they “ain’t” is a guarantee the dish will turn out the way you were expecting it to when you first read it. Recipes are blueprints which contain various ingredients and cooking methods that, when followed explicitly, will present you with a completed dish but no guarantees.
How many times have you followed a recipe perfectly and was disappointed with the outcome? Sometimes they come out fine but not always.
What we’re suggesting is you read the recipe and if there’s an ingredient you don’t like or don’t think should be in there…..take it out! Adjust the recipe to your liking and you’ll be happier with the results.
OK….now let’s talk about navigation (that’s how ya git around our site). We recommend that you start out using the category menu under “Blogs & Recipes” in the right side panel. You’ll notice that after you open a recipe, both the category and associated tags are listed at the bottom of the recipe. So….if your perusing our great “Shrimp Creole” recipe under the Seafood category, you’ll see the tags are “Creole” and “Shrimp”. If you click on “Shrimp”…it will show you all the Shrimp recipes we have on our site. Slick…eh? Of course, if you’re the impatient type…you can just use the search function at the top of the page.
We’ll keep posting recipes from around the world but if some of the ingredients listed are not available in your area…..just substitute something else.
The main thing is….just have fun cooking and as Jacques Pepin says, ‘Happy Cooking!’
Hope you enjoy the site and y’all come back real soon!
Recipe Of The Month
Turkey Shepherd’s Pie
The holiday season usually leaves us with a surplus of left-over turkey and this recipe will take care of that problem for you.
This turkey shepherd’s pie is made with a pot pie filling and a creamy cheese-mashed potato topping, really good when the weather is chilly….Happy Holidays!
Makes 6 servings and the total time is 1 1/2 hours.
For the filling, MELT:
2 Tbsp. unsalted butter<
1 cup diced celery
1 cup each sliced carrots and button mushrooms
2 tsp. minced fresh garlic
1/4 cup all-purpose flour
1/2 cup dry sherry
2 1/2 cups chicken broth
4 cups shredded, cooked turkey
1 cup each frozen green peas and pearl onions, thawed
1 Tbsp. minced fresh thyme or 1 tsp. dried thyme
Salt and black pepper to taste
For the topping, COOK:
2 lb Yukon gold potatoes, peeled and cubed
1 1/2 cups shredded white Cheddar
1 egg lightly beaten
1 Tbsp. Dijon mustard
- Preheat oven to 400 degrees F.
- FOR THE FILLING, melt 2 tbsp. butter in a large saute pan or cast-iron skillet over medium heat. Add celery, carrots, mushrooms and garlic; cover pan and sweat until softened, 5 minutes. Stir in flour and cook 1-2 minutes. Add sherry and stir until absorbed. Stir in broth, then add turkey, peas, pearl onions, and thyme; season with salt and pepper. Bring filling to a boil, then reduce heat to low and simmer while preparing the topping, about 20 minutes.
- FOR THE TOPPING, cook potatoes in a large pot of boiling salted water until fork-tender, 12-15 minutes. Drain potatoes and return to the pot; cook over low heat to remove excess moisture, stirring often, 1 minute. Crush potatoes with a potato masher, then add 4 Tbsp. butter and blend with a hand mixer on low speed until potatoes are smooth. Stir in cheddar, egg and Dijon; season with salt.
- Spoon topping over filling in pan and bake pie until topping is lightly browned, 25 to 30 minutes; let stand 15 minutes before serving.