HBO’s True Blood Season 7 Finale – Gran’s Pecan Pie Recipe

August 20, 2014

A Recipe to Get You in the Mood for the True Blood Finale:

Sookie Stackhouse (Anna Paquin) cries into Grans pie in HBO's True BloodSo here we are, at the very end of HBO’s True Blood and we are crying like Sookie Stackhouse (Anna Paquin) did after her Gran died all the way back in Season 1. In tribute of this sad event, I am reposting my recipe for Gran’s Pecan Pie, so all you truebies can cry into their pie while watching the True Blood Season 7 finale!

Gran’s Cryin’ Pecan Pie

 

Ingredients

Pie Crust

1 cup all purpose flour
1/3 cup confectioner’s sugar
113grams cold, unsalted butter, chopped
1/2 tsp cinnamon

Pie Filling

395gram tin sweetened condensed milk
60grams brown sugar
2 eggs
2 tsps Bailey’s Irish Cream liqueur (or 1 tsp of vanilla extract)
1/4 cup maple syrup
Pecan halves, to decorate

Gran's Cryin' Pecan PieMethod

  • Add all the pastry ingredients to a food processor and whiz until totally combined.
  • Grease a pie dish and, using your fingers, press out the pastry dough until smooth.
  • Bake in the over at 340 degrees Fahrenheit
  • Add all the pie filling ingredients (except the eggs) to a pan and heat on a medium temperature until the sugar is dissolved.
  • Turn off the heat and allow to cool for five minutes.
  • Add the eggs, one at a time, whisking quickly to prevent them cooking unevenly.
  • Turn the heat back on to low and whisk until the mixture thickens into custard.
  • Pour into the pie crust and decorate with pecan halves
  • Refrigerate until set and serve with either whipped cream or ice cream
  • Enjoy! (But don’t forget to cry while eating it.)

If you are making this pie, why not take a photo or video of you crying into it, and post it (or the link) in the comments below!

Source: Rachel Tsoumbakos – True Blood Season 5 Finale – Gran’s Pecan Pie Recipe

(Photo Credits: HBO Inc. & Rachel Tsoumbakos)

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What’s Cookin’ — Jive Turkey Sloppy Joes

November 26, 2010

Lafayette comin’ atcha here. Youse know that I am an Entrepreneur! I work on da road crew to keep myself lookin’ hot and SEXAY and line my pockets with a little jingle. Then at nights I cook at Merlotte’s bar where all the local necks hang out. So now I’m branchin’ out and I’m goin’ to be Bon Temps version of da BAM! man. I mean no one has more Bam! Bam! Bam! than ‘lil ole me! And I kin cook too! Every week or so I’m going to teach y’all to make food good enough to melt even Nan Flanagan’s heart. Bon Chika Wow Wow – Appetit!

Jive Turkey Sloppy Joes

Child, youse know dat Turkey Day right around da corner. And you know down here, we gon get full off dat fried bird.

We gon have Nettie Mae’s macaroni and cheese, Tara’s green bean casserole, Sam’s potato salad, Arlene’s pumpkin pie, and Jason gon bring da dressing. I don’t know how well he gon do wit dat, but we gon give it a try. It’s his second Thanksgiving without Grams, so you know he gon be missing her.

And you remember what happened last year wit Andy and dat fried turkey. He darned near burned my whole property down, so you just know he ain’t got no invite to bring no food – we just told him to show up and fix himself a plate and we gon handle da cookin.

Heffers, I know y’all finna sit down da day after Thanksgiving to tryna figure out what you gonna do wit all dat leftover turkey. Turkey gumbo, turkey po-boys – well you get da picture. Well, ya boy gonna let you know whatcha can do wit da leftovers and yo family gonna love it.

Ingredients:

5 cups of leftover turkey

½ bottle of BBQ sauce

¼ cup of mustard

1/8 stick of butter

2 tablespoons of grape jelly

Creole seasoning

Throw all dem ingredients into dat Crock Pot and mix dem together well. Simmer on low for 5 hours. What youse can do is put dat in ya Crock Pot when you head over to da mall on Friday. By da time you get back in from all dat beatin da pavement, ya food gonna be ready to serve. Let dat mix cook all day and den serve dat on some French bread, toast, hamburger buns, or for you Yankees up north, hoagie buns.

Enjoy & Happy Turkey Day, tricks!

Written By: Arlene Culpepper

Graphics Creation Credits: Steven Easterly

Photo Credit:  www.tasteofhome.com

To read more yummy Lafayette approved recipes use the search function to find “What’s Cookin‘” in our archives!

Disclaimer: These recipes are provided for entertainment and culinary purposes only and should be made by ordinary humans only with ordinary ingredients. This column is a parody of the Gothic fantasy series, True Blood, and as such, is presented here for your amusement. What’s Cookin’ and the various writers that contribute to it, have no relationship/affiliation to HBO, True Blood, or any of the cast or crew of said nor any relation to Charlain Harris’s or the Sookie Stackhouse novels.

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What’s Cookin’ – Mint Julep

August 5, 2010

Lafayette comin’ atcha here. Youse know that I am an Entrepreneur! I work on da road crew to keep myself lookin’ hot and SEXAY and line my pockets with a little jingle. Then at nights I cook at Merlotte’s bar where all the local necks hang out. So now I’m branchin’ out and I’m goin’ to be Bon Temps version of da BAM! man. I mean no one has more Bam! Bam! Bam! than ‘lil ole me! And I kin cook too! Every week or so I’m going to teach y’all to make food good enough to melt even Nan Flanagan’s heart. Bon Chika Wow Wow – Appetit!

Child, ya boy been drinkin’ himself in oblivion dis week. Youse know how my past week went and well …. It wasn’t good at all. I got dumped by a sexy mofo and it ain’t feel too good. I sho didn’t see that comin’. He think my pharmaceutical sales is a lil too much for him? He just don’t know. Dat’s da whole reason I can afford to pay part of his pitiful salary – cuz you know I be keepin’ my moms in da home wit ma lil side jobs. Well all I gots to say to dat is “Whateva”. I ain’t got to prove nothin’ to no one and I sho ain’t gots to worry about him. Imma be okay. Ya boy sho gone show him I ain’t need need or nobody else. Cept maybe Tara, whereva she at.

Enough about lil ol’ me. I wants to make sho y’all gots something cool to sip on during these hot days of summer. I tells Arlene to make these fo dem necks sometime. Dey love dem thangs. But den again, dem necks like anything that be havin’ dat bourbon in it. You know how we do down here.

Ingredients:

2.5 ounces of bourbon (whiskey)

4 fresh sprigs of mint

2 teaspoons of water or tonic

1 teaspoon of powdered sugar

Directions: Mix mint leaves, water and powdered sugar in a tall, slim glass. Fill dat glass with some crushed ice, add da bourbon, mix well and serve to yo guests. Child, just don’t get too taka laka cuz’ you know some crazy stuff could go down. Til next time, enjoy ya lil refreshments.

(Photo credit: K. S. Rose)

Graphics Creation Credits: Steven Easterly

To read more yummy Lafayette approved recipes use the search function to find “What’s Cookin‘” in our archives!

Disclaimer: These recipes are provided for entertainment and culinary purposes only and should be made by ordinary humans only with ordinary ingredients. This column is a parody of the Gothic fantasy series, True Blood, and as such, is presented here for your amusement. What’s Cookin’ and the various writers that contribute to it, have no relationship/affiliation to HBO, True Blood, or any of the cast or crew of said nor any relation to Charlain Harris’s Sookie Stackhouse novels.

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What’s Cookin’ – Renard Parish Roasted Creole Potatoes

July 12, 2010

Lafayette comin’ atcha here. Youse know that I am an Entrepreneur! I work on da road crew to keep myself lookin’ hot and SEXAY and line my pockets with a little jingle. Then at nights I cook at Merlotte’s bar where all the local necks hang out. So now I’m branchin’ out and I’m goin’ to be Bon Temps version of da BAM! man. I mean no one has more Bam! Bam! Bam! than ‘lil ole me! And I kin cook too! Every week or so I’m going to teach y’all to make food good enough to melt even Nan Flanagan’s heart. Bon Chika Wow Wow – Appetit!

Renard Parish Roasted Creole Potatoes

Child, yo boy LaFayette is so tired.  Youse know I work hard at all of dems job I been having and now I gots one mo.

Dem fools over dere at BP done gone and caused a mess just off our coast.  I don’t know if dey ever gone get dis mess cleaned up, but I went down here to see if I could get rid of some of Eric’s junk.  Man, dem people be going crazy over dat vampire blood.  I done gone and got a bunch of dem folks hooked on dat stuff.

Yo boy been down there and den had to come back to Renard Parish and deal wit all of Tara’s drama.  She done gone and lost her everlovin mind over Eggs.  I be cookin for her to try to cheer her up.  I just hope dat she don’t find out what really went down when Eggs got shot.  She gone lose her mind fo sho if dat happens.

Imma share one of Tara’s favorite dishes with y’all.  I figured since da 4th of July was coming up, you could serve dis along with yo barbeque.  She love my potatoes.  Lettie Mae be gettin me to make dem fo her to take to da church functions.  Dem folks love my stuff, do dey think dat Lettie Mae herself be making dat.  And dat fool don’t tell em no different.

Here go da recipe:

Ingredients

2 pounds of red potatoes (child, cut dem things up in some lil cubes)

1 chopped yellow onion

1 chopped green better pepper

2 cloves of garlic (diced)

Sprinkle of cayenne pepper

Creole seasoning (to taste)

1 stalk of green onions

1 stalk of celery

Olive oil

1 links of andouille sausage

Heat dat oven up to bout 400 degrees.  Toss dem potatoes in a roasting pain and mix wit all other ingredients.  Drizzle dat olive oil all over dem and mix well.  Roast dem thangs in dat oven fo about 45 minutes.  Make sure you turn dem every few minutes.  When dey turn golden brown, dey ready.

Now I like my potato salad on da 4th, but dis here recipe is a nice substitute or even addition to yo menu.  Holler atcha boy and lemme know how dat turn out.

(Photo credit: http://images.marthastewart.com/images/content/pub/ms_living/2004Q4/a100770_1004_pttcrd2_l.jpg)

Graphics Creation Credits: Steven Easterly

To read more yummy Lafayette approved recipes use the search function to find “What’s Cookin‘” in our archives!

Disclaimer: These recipes are provided for entertainment and culinary purposes only and should be made by ordinary humans only with ordinary ingredients. This column is a parody of the Gothic fantasy series, True Blood, and as such, is presented here for your amusement. What’s Cookin’ and the various writers that contribute to it, have no relationship/affiliation to HBO, True Blood, or any of the cast or crew of said nor any relation to Charlain Harris’s Sookie Stackhouse novels.

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What’s Cookin’-Bon Temps Special Chicken Salad

May 9, 2010

Lafayette comin’ atcha here. Youse know that I am an Entrepreneur! I work on da road crew to keep myself lookin’ hot and SEXAY and line my pockets with a little jingle. Then at nights I cook at Merlotte’s bar where all the local necks hang out. So now I’m branchin’ out and I’m goin’ to be Bon Temps version of da BAM! man. I mean no one has more Bam! Bam! Bam! than ‘lil ole me! And I kin cook too! Every week or so I’m going to teach y’all to make food good enough to melt even Nan Flanagan’s heart. Bon Chika Wow Wow – Appetit!

Bon Temps Special Chicken Salad!

Child, ya boy been hanging out in dat Who Dat Nation.  You might know it better as da Crescent City or New Orleans.  I been in da East over der by ma boy house.  He live by da Chef Pass.  We been up to all kind of stuff, if ya know what I mean.  He found me a couple of gigs and I lost track of time.  Ain’t no tellin’ what I’d a got myself into if I’d a stayed out der.  New Orleans ain’t no joke!  I was hopin’ to run into a couple dem fine Saints players, but it ain’t happen, ‘cept in my dreams.

We tried to get ol Andy to come hang out wit us, but youse know that ain’t happen.  Andy too scared to get outta his element.  He like to stay to his housde right der in Bon Temps.  Anyway, Sam called and said he need me back to work, so I went ahead on and went back up der.  He been getting busy lately and Sookie not der to help.  She been in Dallas organizing a search party to look for Vampire Bill.  I sho hope he okay.  No telling what dem ruthless vampires done to him.  You just never know when it comes to dem.

Well, I got a new recipe for ya.  Dis one is good on da heart and is easy and delicious – oh, nah dat sound like me I just described, but anyways, I think you gonna like dis here recipe:

Ingredients:

1 rotisserie chicken, baked
1 cup mayonnaise
1 stalk celery
1 boiled egg
Creole seasoning

Tear apart chicken and put in food processor.  Once chopped, put chicken in large bowl.  Grate egg and add all other ingredients.  Mix together well and season to taste.  You can spice things up a little by stuffing a tomato with the mixture, eating it on crackers or making sandwiches.  Youse gonna love dis recipe and ya can thank ya boy later.  It’ll be a hit at parties or to feed da family on da weekend.  Quick, simple and tasty!

By da way, in case you was wonderin’ what so “special” bout dis recipe, it’s cuz of my secret ingredient.  Oh well, I can let ya in on dat – it’s da chicken dat you use.  Ain’t nothing else make dat chicken salad have as much taste as dem chicken’s dat been cooked slowly wit all dat seasoning.

Keep checking back.  It’s swimsuit season and ya boy tryin’ to keep his girlish figure.  I’ll be back wit some lowfat, delicious recipes.

(Photo credit: http://blogs.creativeloafing.com/)

Graphics Creation Credits: Steven Easterly

To read more yummy Lafayette approved recipes use the search function to find “What’s Cookin‘” in our archives!

Disclaimer: These recipes are provided for entertainment and culinary purposes only and should be made by ordinary humans only with ordinary ingredients. This column is a parody of the Gothic fantasy series, True Blood, and as such, is presented here for your amusement. What’s Cookin’ and the various writers that contribute to it, have no relationship/affiliation to HBO, True Blood, or any of the cast or crew of said nor any relation to Charlain Harris’s Sookie Stackhouse novels.

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What’s Cookin’ – Who Dat Latte

March 12, 2010


Lafayette comin’ atcha here. Youse know that I am an Entrepreneur! I work on da road crew to keep myself lookin’ hot and SEXAY and line my pockets with a little jingle. Then at nights I cook at Merlotte’s bar where all the local necks hang out. So now I’m branchin’ out and I’m goin’ to be Bon Temps version of da BAM! man. I mean no one has more Bam! Bam! Bam! than ‘lil ole me! And I kin cook too! Every week or so I’m going to teach y’all to make food good enough to melt even Nan Flanagan’s heart. Bon Chika Wow Wow – Appetit!

Whasssup????? Ya boy Lafayette is back in full effect. I been gone off da town fo a minute. Youse wouldn’t believe where I been. Lawd, I went to New Orleans for Super Bowl Sunday and I ain’t come back home til this past weekend. Sam still mad at me. I think ol Sookie even mad at me. I walked through that door at Merlotte’s like nothing ever happened. Next thang I know, dey all over me talkin’ bout “Lafayette, we thought Eric had you again or something.” Hmmm, he should be so lucky.

Child, ya boy was hangin out in dat French Quarter. My voice still ain’t come back yet. I betcha I be yellin “Who Dat” in my sleep! Man, look, we was on Bourbon Street watching da end of dat game and lawd, when dey ran dat clock down, Bourbon was off da heezy. Ya boy wasn’t comin home til gots to see him some of dem sexy mens that made dat happen.

I made plans to stick around til Tuesday so I could catch me some beads and maybe some numbers, too. When dat float wit those defensive backs passed by, child, ya boy passed out. I loves me some defensive backs, especially dem ones da New Orleans Saints got. I saw a couple of dem sweaty mens and next thang I know, dey was picking me up off da sidewalk. I got weak when I looked up and dey was throwin’ beads to me and da rest as dey say, was history. I decided to stick around New Orleans for a while. You never know who you gonna meet down there, but you know you gonna have a good time. There ain’t no other way!

Man, dat win was a long time comin. But you know what else a long time coming? My next recipe. And child, dis here recipe a short one, but one that gonna wake you up. Make sure you make it for ya man or woman, whichever one you got. It’ll really get ya blood to pumpin!

Ingredients:

1 tablespoon of flavored syrup

¾ cup of milk

8 oz. strong coffee

Directions:

Brew coffee however ya normally do. Once dat coffee finished brewing, mix all dem ingredients together and pour over ice. Now it’s ready to drank just like dat, but make sho you put some whipped cream all over it. You wanna get fancy, you can put some chocolate shavings or something like it.

Ya boy don’t worry bout them shavings. All I worry about is da whipped cream. And you know ya boy can find some uses for dat.

Til next time folks, Who Dat talkin bout Lafayette can’t cook? Who Dat! Who Dat!

(Photo credit: http://www.virtualbay.co.nz/totallyroasted/pics/latte-bowl-602.jpg)

Graphics Creation Credits: Steven Easterly

To read more yummy Lafayette approved recipes use the search function to find “What’s Cookin‘” in our archives!

Disclaimer: These recipes are provided for entertainment and culinary purposes only and should be made by ordinary humans only with ordinary ingredients. This column is a parody of the Gothic fantasy series, True Blood, and as such, is presented here for your amusement. What’s Cookin’ and the various writers that contribute to it, have no relationship/affiliation to HBO, True Blood, or any of the cast or crew of said nor any relation to Charlain Harris’s Sookie Stackhouse novels.

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What’s Cookin! – Mardi Gras Cabbage

January 18, 2010

Lafayette comin’ atcha here.  Youse know that I am an Entrepreneur!  I work on da road crew to keep myself lookin’ hot and SEXAY and line my pockets with a little jingle.  Then at nights I cook at Merlotte’s bar where all the local necks hang out.  So now I’m branchin’ out and I’m goin’ to be Bon Temps version of da BAM! man.  I mean no one has more Bam! Bam! Bam! than ‘lil ole me!  And I kin cook too! Every week or so I’m going to teach y’all to make food good enough to melt even Nan Flanagan’s heart. Bon Chika Wow Wow – Appetit!

Child, ya boy is back after takin’ some time off to celebrate da new year. I spent da new year in Dallas and it was off da chain! There was good lookin’, sweaty mens everywhere and ya best believe ya boy kept himself busy.

When I got home to Bon Temps, it was back to servin’ da necks at Merlotte’s. I been tryin’ to come up wit some new recipes since dat Mardi Gras right around da corner. I won’t be here to handle up on da cookin’, so I gots to leave Terry wit some directions so he can take care of my peeps while I’m New Orleans.

I got a special friend dat I met while surfin’ da web and he’s done gone and invited me to New Orleans for Mardi Gras. Aw Sookie, Sookie nah ….. dat’s all I gots to say bout dat. We gonna stay at dat luxurious French Quarter hotel, Hotel Monteleone. Once I gets there, I plan to take myself a lil nap and then head on down to Bourbon Street, right in da middle of da action. I will keep y’all posted on dis and might even send ya some tweets or somethin’ live from da scene!

For now, I want y’all to try my new recipe I call Mardi Gras Cabbage:

Ingredients

1 head of cabbage

Creole seasoning

1 yellow onion

1 bell pepper

½ pound of smoked sausage

1 tablespoon of butter

1 link of tasso

1 clove of garlic

Directions

Slice cabbage and cover in water. Bring to a boil after adding Creole seasoning. In a saucepan, melt butter and sauté sausage, tasso, onion, bell pepper, and garlic. Mix inta da cabbage, cover and cook til well done. Youse kin use a pressure cooker at this point like we do at Merlotte’s ta cut down the time but don’t be blowin’ yerselves up now.. y’hear? Unless’n yer name is Eric Norhman then I’m not so’s particular bout yer safety.. but that’s a story fer another day. Yer kin serve dis over rice or alone.

Now wheres did I put those gold lame pants and that HOT black top? You knows I gotsta look good for the parades! Or maybe dat new purple one piece…

(Photo credit: http://i.ehow.com/images/GlobalPhoto/Articles/4873696/cabbage-main_Full.jpg)

Graphics Creation Credits: Steven Easterly

To read more yummy Lafayette approved recipes go to the “What’s Cookin‘” archives!

Disclaimer: These recipes are provided for entertainment and culinary purposes only and should be made by ordinary humans only with ordinary ingredients.  This column is a parody of the Gothic fantasy series, True Blood, and as such, is presented here for your amusement.  What’s Cookin’ and the various writers that contribute to it, have no relationship/affiliation to HBO, True Blood, or any of the cast or crew of said nor any relation to Charlain Harris’s Sookie Stackhouse novels.

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