Southern Picnic

Directions Print

1. For the Tabasco Tartar Sauce, mix together the tartar sauce, Tabasco, and the juice and zest of ½ a lemon. Season with salt and pepper and set aside. Best if made 1–2 days ahead of time to give the sauce time to marry all the flavors.
2. For the breading, in a large bowl combine the Cajun seasoning, salt, corn flour, corn starch, corn meal, and all–purpose flour. Set aside.
3. For the catfish, dip the catfish in ice water and then liberally coat with breading and deep fry for 3–5 minutes. Once done remove and begin to plate.

Pickled Watermelon Rinds

Prep: 15 min | Cook: 12 min | Servings 25

1. Cut the rind off of ¼ the watermelon and cut in to ¼ inch strips about 3 inches long. Place in a pot and toss with salt, fill with water and boil for 2 minutes.
2. In a separate pot bring the sugar and all the spices with vinegar to a boil and simmer for 5 minutes.
3. Drain the watermelon rind and place in an air tight container. Pour the brine over the watermelon rind and refrigerate will last up to 1 week in the cooler.

Kale Slaw

Prep: 5 min | Servings: 3

1. Combine all dressing ingredients in a bowl minus the kale mix. Season with salt and pepper to taste.
2. Mix dressing with kale power mix and reserve in the cooler.

Hot Pepper Peach Pork Ribs

Prep: 5 min | Cook: 25 min | Servings: 3

1. For the sauce, in a bowl, mix the Hot Pepper Peach and the BBQ sauce. Reserve for glazing. When ribs are hot and ready to serve, glaze them with the sauce you made and place on the grill or oven just to set the sauce on the ribs, Reserve some for dipping when plating.
2. There are several ways to heat up the precooked ribs. Here are a few listed. Grill: Heat gas or charcoal grill to medium. Remove ribs from the package and place on the grill. Grill for 10 minutes with indirect heat. Rotate ribs. Grill additional 10 to 15 minutes as needed. Oven: Heat oven to 375°F. Line the sheet pan with aluminum foil. Remove ribs from the package and place on a sheet pan: cover the foil. Bake 20–25 minutes then glaze with sauce during the last 3–4 minutes. Microwave: Place the rib package on a microwave–safe plate. Cut 2 slits on top of the inner package to vent. Microwave on high (100% power for 3 to 6 minutes). Let stand 2 minutes before serving. Cooking times may vary depending on your microwave oven.