Bounds enjoys making simple dishes
State Rep. Scott Bounds enjoys admiring his finished product when he cooks.
“My favorite part of cooking is the finished product and the consistency of my recipes,” Bounds said. “I want the taste to be consistent every time. It’s always great knowing that you cooked something with a good taste, a good eye appeal, and it’s something everyone enjoys.”
Bounds was born and raised in Philadelphia and has been married to his wife Jennifer for 37 years. On top of being a state representative, Bounds is also president of the Neshoba County Fair Board.
Bounds started cooking in his early 20s and began by grilling things such as chicken legs.
“Throughout the years I've cooked a lot and some of the things I’ve made have become staples,” Bounds said. “I also like making ribs and other basic things like deer and pork tenderloin. I'd also throw veggies on the grill as well.”
Bounds eventually moved into the kitchen and started making things like red beans and rice, oven-baked skillet potatoes, and egg custard. Bounds cooks a fantastic steak, he says.
“My recipes are very simple,” he said. “Since I like food to have flavor, I use a lot of spices and seasonings, but not to the degree that they are overpowering. I also don’t use a lot of measured recipes. I cook by taste. I’m a simple cook, not a trained chef, and like to experiment with things.”
SKILLET POTATOES
3 Russet potatoes, washed, skin left on, cubed to 1"
1 package Onion soup mix
2-3 tablespoons olive oil
Coarse ground black pepper
Sea salt
Dried parsley flakes
In a mixing bowl, combine cubed potatoes, olive oil, onion soup mix, salt and pepper. Mix together well.
Place in an appropriate size baking or casserole dish that has been sprayed with cooking spray. Cover with aluminum foil and bake (pre-heated) in the oven at 375 degrees for 1 hour.
Remove from the oven and let sit for 5 minutes, still covered, before serving. Sprinkle with the dried parsley flakes. This dish compliments any beef, pork or chicken meal.
EASY RIBEYE
1 1/4" Rib Eye Steak (or any thickness you desire)
Dale’s Seasoning
Cavenders Greek Seasoning
Coarse Ground black pepper
Sea Salt
Marinate steak(s) for at least two hours in Dale's Seasoning. Before placing on the grill, season on both sides with the seasonings. Grill to your desired temperature and liking.
EGG CUSTARD PIE
1 deep dish pie shell
4 large eggs
1 1/4 cup whole or 2% milk
1 cup white sugar
1/2 butter
1 tablespoon vanilla flavoring
Combine eggs, sugar, and vanilla into a mixing bowl. Electric mix on low until blended. Heat milk and butter to just below a starting boil, remove immediately, and pour into the other mixture. Blend all together well.
Pour into the thawed pie crust and bake at 350 degrees for 30 minutes, or until a toothpick stuck in the middle comes out clean. Cool on a wire rack before serving.