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ROUSES.COM
49
Mississippi Blueberry
Pancakes
Makes about 20 pancakes
WHAT YOU WILL NEED
2
cups all-purpose flour
3
tablespoons sugar
11 teaspoons baking powder
11 teaspoons baking soda
11 teaspoons kosher salt
21 cups buttermilk
2
large eggs
3
tablespoons unsalted butter, melted
2
tablespoons all-purpose flour
1
cup Mississippi blueberries, washed
Rouses vegetable oil for the pan
HOW TO PREP
Heat oven to 325 degrees.
Whisk dry ingredients together in a bowl,
reserving the 2 tablespoons of flour. Make
a well in the center. Pour the buttermilk into
the well and crack eggs into buttermilk. Pour
the melted butter into the mixture. Starting
in the center, whisk everything together,
moving towards the outside of the bowl, until
all ingredients are incorporated. Be careful
not to overbeat.
Place 2 tablespoons of flour in a small dish.
Add 1 cup blueberries and toss to coat. This
will prevent them from sinking to the bottom
when folded into the batter.
Fold blueberries into batter.
Heat a large nonstick griddle or skillet over low
heat for about 5 minutes. Add 1 tablespoon of
the vegetable oil to the skillet. Turn heat up
to medium-low. Using a measuring cup, ladle
1/3 cup batter into the skillet per pancake.
Flip pancakes after bubbles appear on the
surface and bottoms become brown, about
2 to 4 minutes. Cook until the other sides are
lightly browned. Serve warm topped with
remaining blueberries and syrup.
Coffee-Glazed Carrots
Serves 6
WHAT YOU WILL NEED
11 pounds Vidalia carrots
11 tablespoons Rouses Extra Virgin Olive
Oil
2-3 sprigs of fresh thyme, roughly chopped
1 teaspoon Rouses salt
1 teaspoon Rouses black pepper
1 cup brewed coffee
1
tablespoon balsamic vinegar
1
tablespoon Steen’s® Pure Cane Syrup
HOW TO PREP
Heat oven to 425 degrees.
Peel and wash carrots. On a large rimmed
baking sheet, toss carrots with olive oil,
thyme, salt and pepper. Roast for 10 minutes.
In a small saucepan, bring the coffee,
balsamic vinegar and Steen’s to a boil. Cook
until the glaze is reduced to approximately
half, about 5 minutes.
Remove the carrots from the oven. Pour on
the glaze, tossing to coat. Return the carrots
to the oven and cook for an additional 10-
12 minutes, tossing once halfway through.
Carrots are done when they are tender, but
not yet completely soft.
Lower Alabama
Shrimp Boil
Serves 6
WHAT YOU WILL NEED
6
lemons, halved
1
pound bag seafood boil
4 ounce bottle concentrated liquid
seafood boil
1
bottle Alabama Sunshine Jalapeno
Hot Sauce
3
pounds red potatoes, skin on,
quartered
4
large white onions,
peeled and quartered
2
heads of garlic, peeled
10 ears Alabama Silver King sweet corn,
cut into 3-inch pieces
3
pounds Conecuh® Smoked Sausage,
cut into 1- to 2-inch coins
10 pounds 21-26 count Gulf shrimp,
heads removed
1
stick unsalted butter
HOW TO PREP
Fill your boiling pot halfway with water. Add
the lemons, seafood boil and hot sauce. Place
the lid on the pot and set propane burner on
high. Bring water to a rolling boil.
Remove the lid and add the garlic and
potatoes. Continue boiling for 12 minutes.
Add the onions, corn and sausage. Bring back
to a full rolling boil.
Add the shrimp. Cook until shrimp are pink
and separating from their shells, about 3
minutes. Stir in the butter. Add ice to the pot
to stop the shrimp from cooking. Let the iced
shrimp soak for 10 minutes before draining.
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