Cajun Cod with Lady Peas

Here's some Southern lovin' from Cara's oven. Nothing beats that extra butter and savored spice, which you'll taste in every bite. Lady peas are unusual to find yet put any other bean to shame. They're delicately small and creamy. When matched with cajun cod...they're even better.

I served the cajun cod and peas with my grandmother's okra and tomatoes, a similar Southern dish I highly recommend.

cajun cod with lady peas

Makes 4-6 servings

1 pound lady peas

1/2 onion, finely chopped

4 cloves garlic, minced

2 tablespoons (or more) butter

Salt and freshly ground black pepper

4 6 oz. filets of cod

1 teaspoon Tony Chachere's Light

1. Soak lady peas in a small bowl of cold water for 20 min. Drain. Put in a pot with water covering it, butter, salt and pepper, and bring to a boil until tender, about 1 hour. Instead of putting ham, we decided to mix them with some sauteed onions and garlic. less smoky, a smoother taste

2. Sprinkle cod with Tony Chachere's Light and blacken in the oven on 350 degrees in a broiling pan for about 30 minutes, or until cooked through to your liking.

Frost Bake Shop (Memphis)

Psst. Memphians. Guess what?

Frost Bake Shop opens TODAY!

I have been followed the family-owned operation on Facebook and driven by its new Laurelwood storefront all summer long in hopes that construction could end early. However, I was honored to be invited early this week to the original Bartlett kitchen to try their buzz-worthy treats.

The term "homemade" has clearly been taken for granted in the recent craze of consumerism and mass production. Frost Bake Shop brings its meaning back home. In the Frost kitchen, you will not find cake mixes, shortening or store-bought frosting. Instead, you'll find dedicated employees zesting oranges, whipping buttercream with only cream cheese and butter and mixing a consistent, moist batter.

My favorite part soon arrived...the tasting.

I tried strawberry, banana and chocolate cupcakes AND a tiramisu.

The photo shows just a glimpse of the moist cake with light buttercream dollops. Did you know that each batch of banana cupcakes has one pound of bananas and walnuts? The strawberry batch has one pound of strawberries in each, too. You can't get more "legit" than that in the baking world.

I understand that you have to be a coffee fan to truly enjoy a slice of tiramisu, but this homemade beauty has got it goin' on. Each lady finger is hand-dipped in espresso. The mascarpone is airy and sweet (I could eat in alone with a spoon), and the cocoa powder is a lovely touch on top. I would never think to order tiramisu at a traditional cake shop, but this blew my expectations out of the water.

Visit Frost Bake Shop in the Laurelwood Shopping Center today! Their bright and cheery storefront has everything you need: cupcakes, cakes, pies, coffee, comfy seating and a wonderful staff. Take care of your sweet tooth and tell me what you think!

Helaine's Okra and Tomatoes

This week's trip to the Farmers Market was extra special, as we were buying my favorite Southern ingredient: okra. My Grandma Helaine has been making this okra recipe for decades and decades; in fact, she has probably been making it since she and my Grandpa were married 49 years ago from this very day. Happy Anniversary, G-ma and G-pa!

Just like my grandparents' marriage, this recipe requires no science...just plain 'ole love. Add as much spice and simmer it for as long as you need!

helaine's okra and tomatoes

Makes 8 side course servings

1 large bag okra

3 ears of corn, kernels shaved

4 large tomatoes, chopped into 1-inch cubes

1 large onion, chopped into 1-inch pieces

4 cloves garlic, minced

Olive oil

Salt and pepper

1. Wash okra and trim just a few millimeters off each end...don't cut them completely or the okra will turn gummy!

2. In a large pot, heat olive oil over medium high heat. Add onions and garlic and sauté, about 3-4 minutes. Add okra, tomatoes and corn to pot. Add 1/8 cup water (or so), salt and pepper.

3. Put on the top and let 'em simmer on low until soft. About 30-45 minutes.

4. Remove from heat and add more salt and pepper, if needed!

Press

After being featured on In.gredients and Southward Fare & Libations today, I made a new update: a press page was born. Click on the box below or the upper-right tab to see where Caramelized has been spotted these days!

If you have a press inquiry, feel free to email me at cara.greenstein@gmail.com.

Oh, and the Facebook page is live. Thanks to all who have "liked" it...if you haven't, do it RIGHT NOW! And then go cook or buy yourself a nice dinner.

Happy hump day.

Hog and Hominy Lunch (Memphis)

Oops. Maybe you've also noticed that I've already critiqued Hog & Hominy once last winter (here). The trendy Memphis restaurant, which was written up in the New York Times this summer, has become more and more of a favorite every time I enter. 

Why does it deserve a second round on Caramelized? Well, last week marked my first lunch visit with an almost entirely different menu. Also, the awesome hostess reads my blog and was sweet enough to compliment it. Thanks, Charlotte! Lastly, these pictures are just too good not to share.

Here is what Alex, Caroline and I took full advantage of on H&H's lunch menu:

The summer squash farmers side with brown butter, herbs and garlic. The multi-colored veggies were well roasted, crunchy on the outside and soft on the inside. I couldn't get enough.

The Baia pizza. This pie reminded me more of a margherita than the menu's Margherita itself! Juicy cherry tomatoes were way better than a typical marinara spread, and huge slices of garlic added a pop to every bite. The chili oil, or olio santo, took this one up a notch in the spice category. We didn't leave one crumb on the tray.

I fell in a whole lotta love with my Lata Love sandwich. Shrimp, benton bacon, lettuce and tomato on super buttery bread. ORDER THIS, trust me. The shrimp tastes like lobster and the bacon is super crispy. My tip? Add fried egg. It enhances the sandwich by lightyears.

Make the most of your next lunch break, fellow Memphians!

Easy Caprese

Why make your salad complicated when, instead, you can highlight local flavor with only 5 ingredients?

I make my easy caprese on the reg; the salad's taste is as spot-on as its vivid colors.

easy caprese

Makes 4 servings

4 ounces (approx.) fresh mozzarella

1 pint cherry tomatoes, yellow and red

1 handful fresh basil, torn

Olive oil (the good stuff)

Balsamic vinegar

Salt and pepper

1. Slice tomatoes in half and mozzarella into 1-inch cubes. Load your bowls with tomato, mozzarella and basil. Drizzle olive oil and balsamic vinegar on top. Sprinkle some sea salt and pepper.

And there you have it. At my house, we soak ciabatta in the balsamic and oil at the bottom of our bowls.