b"S ome of country music's biggest stars are also great cooks! Each month well share some recipes from a well-known country artist featuring everything from bar food to barbeque, potatoes to pot pie. Try these recipes while enjoying the music on 96.3 Real Country!Famed Country musician Kix Brooks is passionate about a lot of different things, from music, to wine, to raising cattle.Tom and Sherry areTaught the kind of cooking committed to qualitysouthern men pass on to food and excellenttheir boys by his dad and his service at Anitas Cocina.grandfather, D-Daddy, food and fellowship is as much They are hands-on, asa part of Kix Brooks' life as is music. No surprise there, reflected in the success ofconsidering his roots run deep in Louisiana, where Anitas. Anitas is easilyhunting and fishing often rule the supper menu.Wickenburgs most popularIn his 2016 cookbook Cookin It With Kix: The Art restaurant, as well as aof Celebrating and the Fun Of Outdoor Cooking, Kix must-stop for travelers. shares his love of outdoor cooking with recipes, personal stories, and entertaining tips to make any meal special. Don't be fooled by the name and thinking this is strictly a book that'll put you standing over a grill. It's not.BEIGNETSIngredients: Vegetable oil, for deep frying 2 eggs 1 1/2 cups purpose flour 3/4 cup whole milk 1 tablespoon sugar 1 teaspoon 1/4 teaspoon salt Pinch of cinnamon or nutmeg (optional) 1/2 cup powdered sugarPreparation:Pour enough oil to come halfway up the sides of a large, heavy deep pot. Heat the oil over high heat for 360 degrees. Whisk the eggs in a large bowl. Add the flour, milk, sugar, KEEPING IT LEGALbaking powder, and salt. Whisk well to make a smooth batter.FOR LESS In batches, without crowding, drop heaping tablespoons (or use an ice cream scoop) of the batter into the pot of oil. Fry, turning the beignets occasionally, until evenly browned. This could take several minutes. The best way to know if they're done is to take one out, cut it in half, and see if it's done in the middle. Use a slotted metal spoon to transfer the beignets Arizona Professional Document Service to paper towels to drain. Sift the powdered sugar onto the beignets, and serve immediately for breakfast or brunch. Or serve them as a dessert with ice cream.BETH CORNELL Kix tip: For a little something different, mix equal parts powdered sugar and cinnamon 623-293-8445 together, and sprinkle onto the freshly fried beignets. Or mix several small bowls of powdered sugar and other spices, such as cardamom, nutmeg, or even cayenne pepper, and let your guests sprinkle on the sugar of their choice.AZPDS.com@gmail.comBARBECUE SHRIMP IN THE SHELL Fax: 877-572-5956 Ingredients: 3 pounds large shrimp, in the shell 2 tablespoons any Creole or Cajun seasoningAZCLDP #81434Freshly ground black pepper 2 tablespoons olive oil, divided 1/4 cup chopped onion 2 tablespoons minced garlicValley Branch By Appointment Only:3 bay leaves 3 lemons cut into quarters 2 cups water 1/2 cup Worcestershire sauce6453 E Paso Nuevo DriveCave Creek1/4 cup dry white wine 1/4 teaspoon salt 1/4 teaspoon black pepper 1/4 teaspoon smoked paprikaMountain Branch:1/4 teaspoon chipotle powder 1 cup heavy cream 1 tablespoon dried oregano, crumbled 2 teaspoons Worcestershire sauce7995 Fawn Run RoadFlagstaff2 tablespoons unsalted butter 1 tablespoon chopped chives, for garnish40 July 2022"