Miss Browns House Seasoning Recipes

KARDEA'S REUBENS

Steps:

• For the Sea Island dressing: Combine the mayonnaise, ketchup, relish, sriracha, House Seasoning and Worcestershire sauce in a small bowl. Set aside.
• For the Reubens: Melt 1 tablespoon butter with the oil in a large skillet over medium-high heat. Add the onion and sprinkle with a little salt. Cook until the onion begins to soften, about 5 minutes. Stir in the sauerkraut and cook until the mixture begins to brown, about 5 more minutes. Remove the onion and sauerkraut from the skillet to a medium bowl, and set aside. Wipe out the skillet, if necessary, for cooking the sandwiches.
• Spread some Sea Island dressing on each of 6 slices of bread, then top each with 1 slice of the cheese, some corned beef, fried sauerkraut and onions and another slice of cheese. Top each with the remaining slices of bread.
• Melt 3 tablespoons butter in the same skillet. Add three sandwiches. Cook until each side is golden and crispy, 3 to 4 minutes per side. Repeat with the remaining butter and sandwiches.
• Stir together the garlic and onion powders, paprika, salt and pepper in a small bowl. Store in an airtight container.

CORNMEAL-CRUSTED CATFISH

Steps:

• Stir together the milk and 1 heaping tablespoon of the House Seasoning. Pour the milk mixture into a shallow baking dish large enough to hold the filets. Spread the filets in an even layer in the dish, turning to coat each side. Let marinate for about 1 hour in a cool place or the refrigerator.
• Pour enough oil into a large Dutch oven to come 2 inches up the side. Clip a deep-fry thermometer to the pot and heat over medium-high heat until the thermometer reaches 370 degrees F.
• Meanwhile, stir together the cornmeal, flour and remaining 1 heaping tablespoon House Seasoning in a paper bag. Working with a few filets at a time, remove them from the marinade, allowing any excess to drip off. Place them in the paper bag and gently turn the bag over several times until the filets are evenly coated with the cornmeal mixture. Remove the filets and place them on a baking sheet while you repeat the process with the remaining filets.
• Working in batches, fry the filets until golden brown and crisp on the outside and moist and flaky inside, adjusting the heat to maintain temperature, about 5 minutes. Transfer to a clean wire rack set over a rimmed baking sheet to drain. Serve the filets with lemon wedges.
• Stir together the garlic powder, onion powder, paprika, salt and pepper in a small bowl.

PAN-SEARED OKRA WITH BACON

Steps:

• Cook the bacon in a large cast-iron skillet until crisp, about 8 minutes. Remove to paper towels to drain, reserving the drippings in the skillet.
• Add the okra to the drippings in the skillet. Add the canola oil if the skillet is dry. Sprinkle with the House Seasoning, and toss to coat. Saute until crispy and golden brown, 12 to 15 minutes.
• Squeeze the juice from the lemon over the top of the okra. Crumble the bacon over the top and sprinkle with freshly ground pepper. Serve right from the skillet.
• Stir together the garlic and onion powders, paprika, salt and pepper in a small bowl. Store in an airtight container at room temperature.