Bubba Gourmet

The Bubba Gourmet page was created in honor of my native Texan guinea pig, however, to give credit where due, the ala Bubba tag was his idea.

Bubba is sort of an all-purpose handle for good-ol'-boyism to the best of my understanding and for lack of a better definition. In the first case it refers to dressing up down-homey fried chicken and mashed potatoes.

Chicken ala Bubba

Actually this version started with pork chops. I was sick of looking at a box of cornflakes that was taking up too much room and was thinking about an oatmeal coating for chops I had tried recently - smashed up the flakes and added the same seasonings (garlic powder, seasoned salt, pepper, parsley and onion flakes and parmesan cheese). Did the shake and bake thing (depends on how thick the chops are, 'bout 30 minutes at 350 is minimum for fat ones). They really were just too good. Still had flakes left tho, so I tried it on chicken. That was even better (according to Bubba, er ... Mike) because of the gravy (see No Guts, No Gravy with crunchies - use back button to return).

"Is that what I think it is?" I hadn't decided what I was going to do with the potatoes yet - they were boiling, skins on. I like skins, he doesn't. I didn't feel like messing with a proper mash job - I promised a compromise. Two very important discoveries came from the experiment. Skins are a whole lot easier to get rid of after the spuds are cooked and cornflakes are outstanding substitutes for pan-fried crunchies.

I thought I had a can of evaporated milk, no doubt the gravy would have been that much creamier. Put the leftover shake mix in a sauce pan and stir around with a big hunk of butter on medium high heat. Add milk. (If using regular milk you will need a tablespoon or two of flour to thicken.) Either way, it's fast and lumps are not only respectable but also highly prized. Pour lots of it over lumpy mashed, or in this case, semi-mashed with a fork - and you've got yourself a Bubba.

Try Texas Caviar for a side ...

Drain and rinse three 12 oz. cans of black-eyed peas. Mix in a bunch of chopped green onions and/or a small white onion, 1 small can sliced black olives, 1 cup chopped salad olives, 2 small tomatoes (Norma said Romas are best), 2 Tbls. olive oil and 2 Tbls. lime juice. Add pepper to taste and jalapenos (or other hot peppers) if that sounds good.

This page will be updated frequently. Go to Diary of a Mad Politically Incorrect Cook for my collection of too easy to believe, gourmet fooler recipes. Most used canned or otherwise conveniently packaged ingredients (usually five or less).