Oh my gosh, can you believe it? Tomorrow is the first day of December! I don’t know if I should be happy or afraid that 2020 is nearly behind us. Will it go out with a bang or a whimper? The last day of November is Mason Jar Day, Mousse Day and Mississippi Day. How great is that? It’s also Stay Home Because You’re Well Day and Cyber Monday. So why not enjoy a good meal while shopping online?
I thought about giving you the full history of Mason Jars. John Landis Mason, a tinsmith, came up with the screw threaded glass jar in 1858. Before that, home canners used the wax seal method invented by French Chef Nicolas Appert. The method was both complicated and far from fool proof. Mason’s jars reinvented the wheel. In our house, Mason Jars are great for serving up a variety of beverages at a Country-themed back yard barbecue. So coming up with a way to combine Mason Jar Day with Mississippi Day was beyond easy.
As for Mississippi Day, a Catfish Supper immediately sprang to mind. But to do so would be a case of been there, done that last year. What about Barbecue? Yeah, Mississippi and Barbecue. But then again, that would be about as cliché as Mason Jar drinking glasses and Southern hospitality. Okay – what about a slow-cooked Mississippi Roast that is shredded and served up as a sandwich? Yeah, tasty and oh so casual. Perfect with Mississippi Boozy Ice Tea. And let’s not forget the Mississippi River is the mouth to the Bayou. What could be better than Bayou Fries to go with that awesome sandwich?
With such as casual meal, why not make dessert extra special? Which brings us to National Mousse Day. Oh yeah, Chocolate Mousse served in shot glasses. And not just any mousse, but one kissed with a little something extra. Taking a cue from the Ice Tea, this mousse has a hint of Amaretto.
Oh, and before I forget – there isn’t a drop of tea in Mississippi Ice Tea. Enjoy!
The Flavors of Mississippi
Slow-Cooker Mississippi Beef Sandwiches
Bayou Spice Oven Fries
Mississippi Ice Tea
Slow-Cooker Mississippi Roast Beef Sandwiches
2 lb boneless Beef Chuck Roast, trimmed
1/2 teaspoon Salt
1/2 teaspoon Black Pepper
3 tablespoons Flour
2 tablespoons Vegetable Oil
1/2 cup Beef Stock
2 tablespoons Ranch Seasoning Mix
4 tablespoons Butter
1 jar whole Pepperoncini Peppers
8 Hoagie Buns
Olive Oil as needed
Season both sides of chuck roast with salt and pepper. Sprinkle both sides with flour.
In 12-inch skillet, heat oil over medium-high heat. Add chuck roast; cook about 5 minutes on each side or until brown.
In small bowl, whisk beef stock with ranch seasoning mix. Set aside.
Spray 5-quart slow cooker with cooking spray. Place chuck roast in slow cooker; pour ranch mixture over top. Add pats of butter and pepperoncini over the top of the roast. Cover; cook on High until beef is fork tender, about 4 hours.
Pull peppers from the roast, slice and set aside. Remove beef to a cutting board and shred with two forks. Skim off any fats or oils from the top of the cooking liquid. Return shredded meat to the pot, keep warm.
Split rolls, brush with olive oil. Place on a rimmed baking pan. Place under the broiler for a few minutes to toast rolls.
Pile meat into buns using a slotted spoon or tongs. Scatter sliced peppers over the meat and serve.
Bayou Spice Oven Fries
3 large Russet Potatoes
1/2 teaspoon Chili Powder
1 teaspoon Salt
1 teaspoon Black Pepper
1 teaspoon Roasted Garlic Powder
1 teaspoon Sugar
3/4 teaspoon Cayenne Pepper
1/2 teaspoon Paprika
1/2 teaspoon Onion Powder
4 Tablespoons Olive Oil, divided
Wash potatoes well, slice into fry strips. Place in a large bowl. Cover with hot water, let sit for 30 minutes.
Heat oven to 475 degrees. Brush a rimmed baking pan with 3 tablespoons olive oil, set aside.
In a bowl, whisk together chili powder, salt, pepper, garlic powder, sugar, cayenne pepper, paprika and onion powder. Add a dash of turmeric and set aside.
Drain potatoes and dry thoroughly with paper towels.
Sprinkle prepared pan with 1/3 of the cajun seasoning. Set aside.
In a large bowl, toss the potatoes with 1 tablespoon of oil. Sprinkle with 1/3 of the cajun seasoning. Toss to coat. Spread the seasoned potatoes on the seasoned pan in a single layer. Cover baking pan with foil. Place in the heated oven and bake 5 minutes.
Remove foil and continue baking for another 15-20 minutes until golden brown on the bottom.
Flip potatoes and continue baking until crisp and golden, about 10 minutes more, checking after 5 minutes just to be sure.
Remove from oven and sprinkle with remaining 1/3 of the the seasoning. Place on a platter lined with paper towels and serve hot.
Mississippi Ice Tea
32 Ice Cubes
1 cup Amaretto Liqueur
1/2 cup Rum
4 tablespoons Triple Sec
8 cans Energy Drink
Cola as needed
Divide ice cubes among 8 Mason Jar glasses. To each glass add 2 tablespoons Amaretto, 1 tablespoon Rum and 1/2 tablespoon Triple Sec. Pour 1 can of Energy Drink over the liquor. Gently stir. Top off each glass with a splash of coke. Serve.
Naturally, with a meal so casual and delicious, dessert needed to be extra special without being pretentious. What could be better than a mousse served in shot glasses? Oh my!
Chocolate Amaretto Mousse
12 oz chopped Dark Chocolate
8 tablespoons Butter, soft
2 teaspoon Vanilla Extract
4 tablespoons Amaretto
8 tablespoons Sugar, divided
Gently separate egg whites from yolks, taking care to keep the yolks unbroken. Set aside.
Melt the chocolate in a microwave-safe bowl, stirring every 30 seconds until smooth. Whisk the butter into the melted chocolate, 2 tablespoons at a time. Stir in the vanilla, Amaretto and 4 tablespoons of sugar. Stir until well incorporated.
Whisk in the egg yolks one at a time, making sure each is incorporated before adding the next. Set the mixture aside.
Stir the egg whites in a mixing bowl set over a saucepan of hot water until the whites are slightly warm (1 to 2 minutes). Remove the bowl from the saucepan, then beat hard until stiff peaks form. Slowly add remaining 2 tablespoons sugar, and continue to beat until shiny. Whisk a quarter of the whites into the chocolate mixture, then gently fold in the rest of the remaining whites. Be careful to not overwork the mixture.
Spoon the mousse into individual dessert shot glasses. Refrigerate for several hours for mousse to set.
1/2 cup Heavy Cream
1/4 cup Sugar
1/2 teaspoon Amaretto
Chill mixing bowl with beater for 30 minutes.
Pour heavy cream into the well-chilled bowl. Add sugar and brandy. Whip on low speed until just beginning to froth. Increase speed to medium and whip until soft peaks form. Increase to high, continue to whip until stiff.
Raspberries as desired
Handful Mint Leaves
To finish, place whipped cream into a pastry bag fitted with a star tip. Pipe a little whipped cream on top of each mousse shooter. Place a raspberry on top of the whipped cream. Tuck a few mint leaves near the raspberries.
Place on a serving tray. Scatter a few raspberries and mint leaves around the tray for a dramatic presentation. Serve and enjoy.