King cooks up Gulf Coast flare
Growing up on the Coast, Leslie King learned two recipes. The first was her mother’s shrimp creole, and the second was her grandmother’s chocolate pie.
King grew up in Pascagoula, where her mother, Susan Martinez, still lives, and moved to Philadelphia about 15 years ago when she married Philadelphia native John King.
They have two children, Cameron, 13, and Keller, 11. She teaches yoga twice a week between her family and her day job.
Leslie King has been a certified yoga instructor for 25 years and is living proof of the benefits.
“I am 54 years old, and I can touch my toes,” she said.
Most nights in Leslie’s kitchen she is looking for something that is quick and delicious.
“I usually look for something that doesn’t take all day,” she said.
A King family favorite is her spaghetti. Her secret: “I load it down with hamburger meat.”
During the holidays, she slows down and gets in touch with some family favorites.
“The shrimp creole is so thick and good for wintertime,” She says.
At Christmas, when her mother visits, she serves it over rice. In addition to being perfect comfort food, Leslie said it makes more than enough to feed a crowd.
“I have some in my freezer right now,” she said.
Her grandmother’s chocolate pie follows up the shrimp creole. While the shrimp creole represents a taste from the Coast, the late Hazel Martinez’s chocolate pie represents a lifetime of wisdom that must be demonstrated rather than written down and handed out.
“She had to teach me how to make it so I could carry on the tradition,” Leslie said.
MOM’S SHRIMP CREOLE
1/3 cup shortening
¼ cup flour
1 lb. peeled, deveined raw shrimp
1 garlic bud minced
½ cup onion minced
½ cup chopped bell pepper
2 tbsp. minced parsley
1 cup water
2 tsp. salt
2 bay leaves
½ tsp. cayenne pepper
1 8 oz. can tomato sauce
½ tsp. m.s.g.
Melt shortening over high fire in heavy skillet. Add flour and stir until it is light brown. Lower heat, add shrimp and cook about three minutes or until pink.
Add garlic, onion, parsley, and bell pepper and cook for two minutes longer. Raise heat; gradually add water, then remaining ingredients.
Bring to a boil then simmer, covered for 20 to 30 minutes. Serve over fluffy rice. This recipe is easily doubled, tripled or quadrupled for large parties.
GOLDEN MUSHROOM CHICKEN
6 Skinless boneless chicken breast
¼ cup butter
1 pack of dry Italian Salad Dressing Mix
½ cup of white wine
1 can of Campbell’s Golden Mushroom soup
4 oz. cream cheese (soft)
In a large sauce pan over low to medium heat melt butter, mix in dressing, add wine and soup then cream cheese stirring till smooth. Don’t boil.
Place chicken in a greased baking dish pour mixture over chicken and bake on 325° for one hour. Serve with a pasta of choice.
CRUNCHY PECAN CHICKEN
1 cup Bisquick biscuit mix
½ tsp. creole seasoning
½ tsp. salt
1 tsp. paprika
½ cup finely chopped pecans
4 chicken breasts (salted and peppered to taste)
½ cup of buttermilk
½ cup Land-o-Lake butter
Preheat oven to 350°. Mix first five ingredients. Dip chicken in buttermilk, coat with dry mix, and place in greased baking dish.
Pour melted butter over chicken and bake for one hour or less depending on thickness of breast.