Tex-Mex One Skillet Mexican Rice Casserole

The term Tex-Mex stands for Texan and Mexican, and describes a type of popular cuisine which originated along the southern border states of the US. Basically, it defines a blend of Mexican, Spanish and American cuisine. The term was first used in print during the early 40s, but only gained wider popularity in the 70s.

Comeback Sauce or Remoulade Recipe?

Mississippi Comeback Sauce

“Oh, I forgot the remoulade sauce,” I thought after leaving Fin’s Seafood in Laurel, Mississippi. I’d brought home a Po’Boy, requested sauce on the side but it didn’t make it in the bag. Accustom to having the sauce on my sandwich, I googled a recipe and easily made the sauce. Now it was dinner time. Upon serving the sauce for my Mississippi native friend , he inquired, “Did you make that comeback sauce?” I looked perplexed for minute then quickly figured a rose by another name is still a rose.

If you’ve never heard of comeback sauce, it’s similar to a Cajun remoulade or Southern yum yum sauce. It’s mayonnaise based, and the ingredients typically vary in amounts from one cook to another. Mississippi Comeback sauce is a classic Southern sauce that originated in Jackson, Mississippi. … The name comes from the traditional goodbye in Mississippi. Anytime you leave a place, people don’t say “goodbye” or “see you later.” Instead, they say, “y’all come back.” This tasty sauce is definitely a good way to seal the deal.

Comeback sauce and remoulade ingredients vary little. All remoulade are based on either oil or mayonnaise, and most Louisiana remoulade also have mustard, garlic, paprika, and Cajun or Creole seasonings. While spending summers in the south my grandfather would always whip up a similar concoction before we sat down to eat steamed crabs. We’d dip our precious pieces of crab meat in the cream pail coral sauce. Dip fried green beans in it. Slather or drizzle on your Po’Boy with it. These dipping sauces are a southern thing!

Mississippi Comeback Sauce Ingredients

  • 1/2 cup mayonnaise 
  •  2 tablespoons ketchup 
  •  2 tablespoon hot sauce (like Texas Pete) 
  •  1 teaspoon Worcestershire sauce 
  •  1/2 teaspoon garlic powder 
  •  1/4 teaspoon black pepper

Click to See Directions

Mississippi Mason Jar Sangria

On this website, we have many recipes for sangria and now we have another, a fun little creation by MCCN editor Crystal Johnson called Mississippi Mason Jar Sangria. To many who know her, she’s known as a socialite and professionally has been working in television for over 20 years which brings to her latest television assignment in Laurel, Mississippi. Mason jars are a staple of the south, she learned that early on when she spent summers with her grandparents in Virginia. She also learned about being social with family and having gatherings.

Sangria is one the most festive drinks. It looks festive with the fruit floating around. People in the south are not a stranger to a mason jar being used to can, pickle or used to instead of a traditional drinking glass. The mason jar and the Spanish drink seem like an unlikely pairing but oh what a match. Sangria is not a complicated drink to make. It usually entails three key factors, wine, fruit and hard liquor (pick one: brandy, triple sec, whiskey, or tequila). Additionally, you may want to add juice like a sparkling cider or maybe club soda. Add your favorite fruits, refrigerate and let the concoction sit for a few hours and serve.

Watch Video of How to Make Mississippi Mason Jar Sangria

Just What is Mega Purple 13

The next time you pick up a glass of inexpensive red wine, you might look at its color. Is it a little too dark? When you swirl it, does some purple legs remain on the glass?

It could be the natural color of the wine. Or it could be something a little more artificial.

A widely used product in the American wine industry is called Mega Purple. It’s a product made by Constellation – the world’s second-largest wine producer – and it is made by concentrating the juice from a variety called Rubired, using grapes grown primarily in California’s Central Valley. READ MORE

About British Foods

Traditional British dishes include full breakfast, fish and chips, and the Christmas dinner. People in Britain, however, eat a wide variety of foods based on cuisines from around the world. British cuisine has distinctive national varieties in the form of English, Scottish, Welsh and Northern Irish cuisines.

From Scotch Eggs to Black Pudding to Shepherd’s Pie to Trifle, check out Florence Pugh eating British foods.

How to Make Creme Brûlée

Crème brûlée or crème brulée, also known as burned cream, burnt cream or Trinity cream, and virtually identical to the original crema catalana, is a dessert consisting of a rich custard base topped with a layer of hardened caramelized sugar.

Crème brûlée is usually served in individual ramekins. Discs of caramel may be prepared separately and put on top just before serving, or the caramel may be formed directly on top of the custard immediately before serving. To do this, sugar is sprinkled onto the custard, then caramelized under a red-hot salamander (a cast-iron disk with a long wooden handle) or with a butane torch.[10]

There are two methods for making the custard. The more common creates a “hot” custard by whisking egg yolks in a double boiler with sugar and incorporating the cream, adding vanilla once the custard is removed from the heat. Alternatively, the egg yolk/sugar mixture can be tempered with hot cream, then adding vanilla at the end. In the “cold” method, the egg yolks and sugar are whisked together until the mixture reaches ribbon stage. Then, cold heavy cream is whisked into the yolk mixture followed by vanilla. It is then poured into ramekins and baked in a bain-marie.

How to Pair Wine with Favorite Foods

With Fried Foods: Prosecco or Riesling

Rieslings are extraordinarily versatile with food.

  • Fried chicken
  • Fried gator bites with raspberry jalapeno sauce
  • Calamari Christiano
  • Empanadas
  • Deep-fried loompyas
  • Egg rolls
  • Fried pickles

Spicy: Gamay, Zweigelt, Schiava, and some Pinot Noirs 

Why: Avoid red wines with high levels of tannin and oak, as those will make the spicy food seem all the spicier. 

  • Chicken jambalaya
  • Jerk chicken
  • Spicy basil chicken
  • Chicken wings

Tomato-y: Cabernet sauvignon/Zinfandel

Why: The richer the red sauce you have in your pasta or pizza dish, the more tangy and bold you want your red wine to be.

  • Pizza
  • Bread and sauce
  • Lasagna
  • Meatballs and sauce

Sushi, seafood, spring vegetables:  Dry, austere, and crisp, chenin blanc and pinot grigio are the wines to reach for when serving lean, white fish cooked simply. Flounder, halibut, walleye, snapper, raw clams, or oysters all do well with these wines.

  • Shrimp tempura
  • Lobster roll
  • Falafel
  • Shrimp wrap
  • Spring roll

A Taste of Jeni’s Sorbet

Dairy-free, gluten-free and guilt free is what you get to experience with Jeni’s sorbet. She has multiple flavors including banana, lemon and even a Frosé. I sampled the frosé. I was looking for a hint rosé. Instead the exoerience resembled the taste of a mouth full of frozen strawberries. Rosé is listed in the ingredients. Jeni’s sells pints and mini 3.6 fluid ounce containers.