Tuesday, December 4, 2012

Kit's American- Episode 1

Pancakes and Corn-Jalepeno Fritters

This will be the first in a series.  Kit's will show off some of our techniques and demonstrate how all our signature items will be made from scratch, using only fresh ingredients.

In this first show we show how to execute 2 delicious items from 1 home-made batter. First a basic pancake which you can decorate of flavor to your taste. Second a Corn and Jalapeno Fritter.

These are the dress rehearsal photos, the show will be shot tomorrow and edited then uploaded to the web very soon. And yes the very simple recipe will come at the same time.

Tuesday, September 4, 2012

Sausage Gravy over Kit's Sweet Potato Biscuits

Sausage Gravy over Kit's Sweet Potato Biscuits. Kit's currently look for a home in Eastrn Texas so if you know of any vacant resturants please let us know along with any phone numbe that we could call.

Like us on FB: Kit's American Cuisine

Sunday, September 2, 2012

Caz’s Classic Southern Chicken & Waffles

Caz’s Classic Southern Chicken & Waffles

This is the sweet version of  Caz's Classic Southern Chicken and Waffles with syrup and butter. This will be a staple on the Kit's American Cuisine breakfast and lunch menu. There is also a savory version smothered with Country Pepper Gravy over at SouthernFriedFusion.

Friday, August 31, 2012

Kit's Sweet Potato Biscuits

Kit's Sweet Potato Biscuits

Today Kit and I made these AWESOME Sweet Potato Biscuits which will be our signature breakfast biscuit for Kit's American Cuisine. These will also be the base for our breakfast sandwich. I had never tasted any version of these until today and now I'm completely addicted.

Also available at Kit's Blog


Friday, August 17, 2012

Chicken Lollipops

Chicken Lollipops (Wings)

No real recipe here, just a techmique. Take the wings and cut just below the joint all the way to the bone.  Cut completely around the bone making sure you release all the connective tissue.

Then push the meat down over the other joint. Bread as usual and fry.

Easy Peezy.


Monday, June 25, 2012

Crawfish Etouffee

What is Etouffee?

From Wikipedia: In French, the word "étouffée" (borrowed into English as "stuffed" or "stifled") means, literally, "smothered" or "suffocated", from the verb "étouffer". [1] Another source says it is, "a method of cooking seafood smothered in vegetables in a succulent tomato-based sauce used to create a stew-like seafood entrée." [2

Crawfish Etouffee

Recipe by Mrs. Rose David (barely adapted)
A version of tomato based Etouffee
5 Star stars
Prep time: 20 minutes
Cook time: 30 minutes
Total time: 1 hour
Yield: 4 Servings
  • 1 lb Crawfish Tails
  • 8 Cloves (1 bulb) Garlic -minced
  • 1 can Tomato Paste
  • 1 can Tomatoes - Diced
  • 2 Medium Onions
  • 1 Green Bell Pepper
  • 1 cup Onion Tops
  • Salt (to taste)
  • Pepper (to taste)
  • Red Pepper (to taste)
Cooking Directions
  1. Add a onions, peppers and garlic to a small amount of oil. Stir until onions are brownish.
  2. Add tomato paste then 2 cans of water from the same can. Stir.
  3. Add Dices tomatoes.
  4. Season to taste.
  5. Add Crawfish.
  6. Simmer for 10 minutes.
  7. Serve with rice or as an entree.

Thursday, June 21, 2012

Pepper Steak

Pepper Steak

This meal was a standard in my parents house from my first memories until my Dad, Eugene passed away in 2005. Almost any regular visitor to their home knew that could find a Tupperware margarine bowl container filled with left over pepper steak, probably sitting on a bed of rice in the refrigerator.

This prep has a couple of steps but is not difficult at all. Best part is that you do not have to thaw out you meat so it can be made as soon as you get home from work. The recipe calls for Green Peppers but I only had Red, it also called for Soy Sauce, I substituted Worcestershire Sauce, oh and by the way, my real plate never looked as neat as the main photo.

1 pound of frozen round steak, sliced thinly. Thinner than this.

Mix all ingredients and toss to coat meat.

Saute peppers for 2 minutes then remove from pan.

On high heat add meat, after 5 minutes add peppers.

Stri in 1 cup of beef bullion and let thicken. Done.

Green Pepper Steak

Recipe by Florence Pyzka
Taken from Louisiana Lagniappe cookbook
  • 1lb Round Steak -frozen
  • 1/2 tsp Salt
  • 1 clove Garlic
  • 1 cube Beef Bouillon (dissolved in 1 cup water)
  • 2 tbsp Cornstarch
  • 1/8 tsp Pepper
  • 3 tbsp Soy Sauce
  • 3-4 Green Peppers (sliced longwise)
  • 4 tbsp Oil
Cooking Directions
  1. Slice frozen meat across grain in very thin slices.
  2. Mix cornstarch. salt, pepper and soy sauce together. Toss gently until meat is well coated.
  3. Add garlic to skillet. Turn up burner to high and put in the meat, saute rapidly, stirring constantly two or three minutes. Return peppers to skillet. pour on the bouillon.
  4. Bring to boil and cook until slightly thickened
  5. Serve over cooked rice with tomato wedges and a yellow vegetable.

Monday, June 18, 2012

Baked Roux

Baked Roux

Gumbo. Every big family occasion or gathering in my youth, except Thanksgiving or Christmas was centered around laughter and a big pot of Gumbo. The flavor at our house was Chicken and Sausage. At my Aunt Rosamond's, we ate Seafood Gumbo with tons of crab.

When I was 12, I asked my mom, Fleta, to show me how she made it. She put Flour and margarine into a cast iron skillet on low heat and started to stir. And stir. And stir. And stir. Half an hour later the flour was brown. Are we done yet? Nope, not brown enough, so she kept stirring, and stirring. Ok, so I lost interest. I remember onions and maybe a bay leaf? It honestly took me years to make me as interested in making Gumbo as I was eating it.

This is not the recipe for Gumbo, this is how to make the base, the Roux without seasoning or spice. This will make enough for 3 gallons (pots). A gallon may not sound like alot but after you put your chicken, crab, onions et al, it's a big pot of goodness. From this you will get 3 cups of Roux. Take 1 cup Roux and add to 8 cups of water or broth.

This is a great make ahead recipe and will store indefinitely.

Click to enlarge
Add oil to flour

Click to enlarge
Stir every 15 minutes

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This is the color after 4 15min stirs

Click to enlarge
This is the right color.

Baked Roux
Recipe by
This recipe was taken from the Louisiana Lagniappe cookbook
Yield: 3 cups Roux
  • 4 cups Flour
  • 2 cups Cooking Oil
Cooking Directions
  1. Select a thick pot, such as a Dutch oven. Mix the flour and oil together.
  2. Place in oven and bake at 375 degrees for 1 1/2 to 2 hours, stirring about every 15 minutes in order that it will brown evenly.
  3. Should be a rich brown color when done.
  4. When cool, store any left overs in  the refrigerator for future use. Will keep indefinitely.

    Tuesday, June 5, 2012

    Tater Tot Casserole

    Tater Tot Casserole

    One of my perpetual employees Kayla Gordon, brought in Tater Tot Casserole. I had never had this before! She posted the recipe on Facebook and I couldn't believe how good this is or how simple it is to make. I modified her recipe based on what I happened to have in my refrigerator tonight.

    This is one of those recipes that the pictures can't do justice to the bite. Make no mistake, this is comfort food. This is pure down home, every Wednesday night, mom has to work and, "dinner is in the oven" kind of  food. Hamburger, Cream of Mushroom Soup and Tator Tots. Those are the basics, but you can fancy it up as much as you want, I added Cheese and Half and Half!

    Tater Tot Casserole

    Recipe by Adapted from Kayla Gordon
    Cook time: 45 minutes
    • 1 pound Ground Beef (your preference)
    • 1 can Cream of Mushroom Soup
    • 1 cup Half and Half or Milk
    • 1 tsp salt (to taste)
    • 1 tsp pepper (to taste)
    • 1/2 cup shredded Cheese (any)
    • 2 cups Tater Tots
    Cooking Directions:
    1. Preheat oven to 350 degrees F. Butter or spray a 9 x 9 inch casserole dish with non-stick spray; set aside. Whisk together the cream soup and milk until well blended; set aside.
    2. Add ground beef to a hot skillet and brown; drain if needed and return to the skillet. Add salt and pepper only as needed. Transfer meat mixture to the prepared casserole dish and sprinkle with 1/4 cup of the cheddar cheese. Evenly pour the soup and milk mixture over the top. Arrange the tater tots on top and bake uncovered at 350 for 45 minutes to 1 hour, or until potatoes are nicely browned and crisp. Sprinkle the remaining 1/4 cup of shredded cheese on top and return to the oven just until cheese is melted.
    3. Set for 10 minutes then serve.

    Friday, May 25, 2012

    Boys Night Out - Buffalo Chicken Rollups

    Boy's Night Out.
    A few weeks ago my friend Bo invited me over for dinner with his son, Tanner and one of his friends. We had a great time. Bo made Grilled Shrimp seasoned with chili, seared Ahi Tuna and Prosciutto wrapped Asparagus. I brought the makings for Buffalo Rollups. Bo is an excellent cook and it was a lesson watching the way he seasoned perfectly. He created a sauce or marinade complimenting every item. The entire meal consisted of finger food and beer. Good times. (and Corona)

    Buffalo Rollups.

    These are easy and a great recipe to teach your kids, as a matter of fact the hands in the picture belong to 14 year old Tanner Rivera he was nervous but he did ALL the work and ate almost all the roll ups :) This is something he will be able to make for the rest of his life.

    I was really impressed with this recipe, This is one of those treats that you serve and everyone will be asking how you made them. I found this recipe on Pinterest under the title Buffalo Chicken Cupcakes. But seriously, is everything formed in a cupcake pan really a cupcake?

    The instructions I found also included a recipe on how to make pizza dough, but for something this simple I opted for the pre-made stuff in the refrigerated biscuit section.

    Recipe by Glenn Cazenave
    Prep time: 10
    Cook time: 15-18
    Yield: 10
    • 1 roll refrigerated Pizza Dough
    • 1 Onion
    • 1/2 cup Franks Red Hot Wing Sauce
    • 1 Chicken Breast (skinless boneless)
    • 2 cups Shredded Mozzeralla
    Cooking Directions
    1. Dice the onion and saute until clear, about 3 minutes in a teaspoon of oil.
    2. Slice and dice chicken breast and add to onion. Stir and cook chicken until done.
    3. Add the Wing sauce and cook for another 5 minutes.
    4. Let mixture cool completely. (important)
    5. Unroll and flatten Pizza Dough. Don't worry about any holes that form as you stretch the dough because you will be rolling this together.
    6. Cut the dough into halves, for easier handling.
    7. Cover each half of the dough completely with the Mozzerella Cheese.
    8. Evenly cover the cheese with the chicken mixture.
    9. Taking the shorter side of the dough, roll all the way to the other side. This will be wet but don't worry.
    10. Repeat with second roll.
    11. Cut rolls into 1.5 or 2 inch sections and place into nonstick or pregreased cupcake pans.
    12. Bake for 15-18 minutes (cheese will be bubbly.)
    13. Serve with Ranch dressing on the side.

    Buffalo Chicken Rollups

    Tuesday, May 22, 2012

    Parmesan Roasted Potatoes

    Parmesan Roasted Potatoes


    Today I woke up not knowing what to put on the blog. That decision was quickly made for me. As soon as I walked into the kitchen, I simply had to make Roasted Potatoes... no really I HAD to! I looked on my counter and found that a package of baby potatoes had started to root. The choice was made.

    So here are a couple of tips. 1. When slicing the potatoes, slice them evenly. You want everything to be done at the same time. If you get lazy, you will wind up with some bites that are crunchy and others that are raw. Take your time. 2. Use less oil that you think you should, you aren't making hash browns :)

    I am a fan of recipes that don't require a recipe and this is one of them! The first time you try this please follow the instructions, after that, go wild with whatever ingredients that make you smile!

    These are not bad potatoes, they've just sprouted a little.

    I removed the sprouts and pealed about half of them.

    Dice evenly.

    Add all ingredients.

    Seriously good. I let these cook 45 minutes total because I don't like them as dark as they get after an hour.

    Parmesan Roasted Potatoes

    Recipe by Glenn Cazenave
    Yield: Serves 4
    • 4 cups cubed potatoes
    • 3 tbsp olive oil
    • 1 tsp garlic salt
    • 1/2 tsp salt
    • 2 tsp paprika
    • 1 tsp pepper
    • 4 tbsp Parmesan cheese
    • pinch of chive for garnish
    Cooking Directions
    1. Preheat your oven to 425 degrees.
    2. Place the cubed potatoes into a baking dish. I use a 9x9 inch pan.
    3. Use you fingers to thoroughly mix the olive oil, garlic salt, salt, paprika, pepper and Parmesan cheese in to the potatoes and carefully mix everything around until the seasonings coat each potato.
    4. Transfer the baking dish into the oven and bake for 30 minutes. Remove from the oven and toss the potatoes with a spatula or tongs. Put the baking dish back into the oven and bake for about 15 to 25 minutes more until they are golden and crispy.
    5. Season with a pinch of chives (if desired) and serve.

    Saturday, May 12, 2012

    Corn Fried Chicken with Popper Sauce

    Corn Fried Chicken with Jalapeno Popper Sauce

    I decided to try this one because it was all over Pinterest just before Cinco de Mayo. The jalapeno popper sauce sounded like a very kewl and tangy idea. All the pins were labeled "Corn Bread Fried Chicken". That immediately caught my attention and had my mouth watering.

    This is NOT a corn bread coating. It is more like a coating that you use on pan fried catfish. This is no problem in fact it does work great. The chicken breast stays juicy and the outside crispy. Nice!

    The popper sauce tastes great but, I had to add more then twice the cheese than the original recipe required. In making the sauce, I had to continally deal with the dairy separating from the bacon grease. This could have been avoided by adding a tablespoon of flour after sauteing the jalapenos and treating the sauce more like a mac and cheese sauce.

    With all that said, this dish is a winner. I've posted the original recipe but I'ld suggest that you use the tips I've provided.

    • 4 boneless, skinless chicken breast halves
    • 2 tablespoons milk
    • 1 egg, beaten
    • 1 cup yellow cornmeal
    • 1/2 teaspoon chili powder
    • 1/4 teaspoon cumin
    • 1/2 teaspoon salt
    • 3 slices of bacon, chopped
    • 3 jalapeños, seeded and chopped
    • Salt and pepper to taste
    • 2 cloves garlic, minced
    • 2 cups chicken broth
    • 8 ounces cream cheese, softened
    • 3/4 cup shredded cheddar cheese


    In a medium skillet, fry bacon until crisp; drain on paper towels.

    Whisk milk into beaten egg to make egg wash.

    Combine cornmeal, chili powder, cumin, and salt on a rimmed plate. Dip each chicken breast into cornmeal mixture then egg wash, then in cornmeal mixture. Shallow-fry in vegetable oil in a large skillet until coating is crisp and juices run clear. Remove from skillet, drain on paper towels and keep warm.

    Add jalapeños to the same skillet that was used to cook the bacon; season with salt and pepper and cook until softened. Then add garlic and cook and stir for 30 seconds or until fragrant. Stir in chicken broth, using a wooden spoon to deglaze the pan. Bring to a boil.

    I chopped an extra jalapeno for the picture.


    Add cream cheese and stir until melted and smooth. Stir in shredded cheese and reserved bacon, stirring until the cheese is melted.  Top chicken with sauce, serve and ENJOY!