January 2021
A Collection of Recipes
Sponsored by
Buttermilk Biscuits A good biscuit in the morning can make your day. You want them to be tender and light, so make your biscuits as you would a pie crust or puff pastry. The flour should be cold (you can measure it out and put it in the freezer for 30 minutes). The butter, too, should be chilled (cut it into small cubes and put it in the refrigerator for the same time). Rub the butter into the flour (plus baking powder, baking soda and salt) with your fingers. Your house may never smell as good as it does when you are baking buttermilk biscuits. But as wonderful as they smell, they taste even better.
Apple Topping Make that lazy Saturday or Sunday morning stand out with a special breakfast. This recipe has only five ingredients, is just as delicious atop biscuits, pancakes or French toast, and a slow cooker does most of the work. And ah, the aroma of apples and cinnamon baking — what a way to begin the day. If you want to make this breakfast sensation even more appealing, add a dollop of whipped cream on top. It doesn’t hurt the apples to cook an extended period of time. They may be a bit mushy, but that’s fine, given that they will be pancake topping.
Makes about 20 biscuits. 4 cups all-purpose flour, chilled 2 tablespoons baking powder 1 1/2 teaspoons salt 1/2 teaspoon baking soda 1 stick (1/2 cup) chilled unsalted butter, cut into small cubes 2 cups chilled buttermilk, plus additional for brushing
Serves 4. Recipe is by Julie Kay.
1. Preheat oven to 400 F. In a large bowl, whisk together flour, baking powder, salt and baking soda. Add butter and rub in with fingertips until mixture resembles coarse meal. Gradually mix in 2 cups buttermilk; toss until dough just comes together in large clumps.
1/2 cup chopped pecans 3 apples, peeled, cored and quartered 4 tablespoons cinnamon 4 tablespoons sugar 1/3 cup apple juice
2. Gather dough into a ball. Pat out on floured work surface to 1/2-inch thickness. Sprinkle with a little flour and gently fold into thirds, like a letter. Brush off any excess flour. Turn the dough one-quarter turn, pat out into 1/2-inch thickness and fold again into thirds. Repeat the turning, the patting out and the folding once or twice more.
1. Place pecans and apples into slow cooker. Sprinkle with cinnamon and sugar.
3. Pat out into 1/2-inch thickness. Using floured 2 1/2-inch cutter, cut out biscuits. Gather dough scraps; press out to 1/2-inch thickness and cut into more biscuits. Repeat until all the dough is used.
2. Add in apple juice and cook on low for 4 to 6 hours.
4. Transfer biscuits to 2 large ungreased baking sheets. Brush tops of biscuits with additional buttermilk. Bake until tester inserted into center comes out clean, about 18 minutes. Cool biscuits 10 minutes on a wire rack. Serve warm or at room temperature.
Great Eats | January 2021
Page 2
The Times-Picayune | New Orleans Advocate
Cajun Peppered Shrimp & Grits
Bacon, Egg and Hash Brown Biscuit Bake
Makes 6-8 servings. GRITS: 2 cups water 2 cups chicken broth 2 cups milk 2 teaspoons salt, or to taste 1 1/2 cups quick grits 2 tablespoons butter 2 cups shredded cheddar cheese 2 ounces pepper jack cheese, cut up
Makes 12 servings. Nonstick cooking spray 9 large eggs 1/2 cup milk 1 cup (8 ounces) sour cream 2 teaspoons garlic salt 1 tablespoon ground mustard 2 teaspoons ground black pepper 1 1/2 cups self-rising flour 3 tablespoons butter 1/2 cup buttermilk 3 cups frozen country-style shredded hash brown potatoes, thawed and patted dry 1/2 cup chopped onion 2 cups shredded cheddar or pepper jack cheese 1/2 cup shredded Parmesan cheese 1 pound bacon, cooked and crumbled
SHRIMP: 1/2 cup butter 1/4 cup olive oil 3 pounds medium shrimp, peeled 1 clove garlic, pressed 1 cup chopped green onions 1 cup sliced fresh mushrooms 1/2 cup chopped fresh parsley 1/2 teaspoon salt 1 teaspoon pepper 1/4 teaspoon cayenne 1/2 teaspoon paprika 1/4 teaspoon basil, thyme and oregano 1 tablespoon fresh lemon juice Hot French bread
1. Spray a 9-inch by 13-inch oven-proof baking dish with nonstick cooking spray. Beat eggs, milk, sour cream, garlic salt, mustard and pepper in large bowl with whisk until blended. Set aside. 2. Place flour in medium bowl. Cut in butter with pastry blender until mixture resembles coarse crumbs. Add buttermilk. Stir just until dough leaves sides of bowl. Press into bottom of prepared dish with floured hands.
1. Put water, broth and milk in a large saucepan over mediumhigh heat and bring to a boil. Stir constantly while adding salt and grits. Lower heat to medium, cover loosely and cook until grits thicken (3-4 minutes), stirring occasionally to keep from sticking.
3. Stir potatoes, onions, cheeses into egg mixture until blended. Pour over dough. Spread evenly.
2. Turn heat to low. Add butter and cheeses and cook until cheese melts.
4. At this point, casserole can be covered and go into the refrigerator.
3. For shrimp, melt butter and oil in a large saucepan over medium-high heat. Add shrimp and sautĂŠ just until pink. Stir in rest of ingredients, except French bread.
5. When ready to bake, heat oven to 400 F. Bake 35 to 40 minutes or until knife inserted in center comes out clean. Sprinkle with bacon. Cool 10 minutes before serving.
4. Lower heat, cover and cook 10 minutes. Mixture will be very thin. 5. Spoon grits into a shallow bowls and top with shrimp and sauce. Serve with hot French bread for dipping.
Great Eats | January 2021
Page 3
The Times-Picayune | New Orleans Advocate
Thai Chicken Lettuce Wraps with Peanut Sauce Pickled Beet Salad
Makes 4 servings. PEANUT SAUCE: 1/2 cup creamy peanut butter 2 tablespoons low-sodium soy sauce 1 tablespoon rice vinegar 2 tablespoons brown sugar 3 teaspoons chili garlic sauce 1/2 lime, juice only 2-3 garlic cloves, pressed or grated 2 tablespoons fresh ginger 1 teaspoon fish sauce 1/2 cup full-fat coconut milk 4 tablespoons warm water, plus additional, if necessary
Makes 2 large servings. 2 tablespoons white balsamic or cane vinegar 2 tablespoons olive oil 1 tablespoon lemon juice 1 teaspoon sugar 1/2 teaspoon salt 1/4 teaspoon black pepper 1 teaspoon minced garlic 1/4 teaspoon granulated garlic 6 cups lettuce 1 cup pickled beets, sliced or chopped 1/4 cup sliced onion 1/4 cup grated Parmesan cheese 1/4 cup roasted pecans
LETTUCE WRAPS: 2 heads Boston or butter lettuce 1 pound cooked chicken 1 red bell pepper, thinly sliced 4 green onions, sliced 3 carrots, shredded and grated 1/2 cucumber, sliced into matchsticks 1 bunch fresh basil 1 bunch fresh mint 1/4 cup crushed peanuts Sliced limes, for garnish
1. In a small bowl, whisk together vinegar, olive oil, lemon juice, sugar, salt, pepper, and both fresh and granulated garlic. 2. Place lettuce in salad bowl. Pour all of the dressing over the lettuce and toss to coat.
1. Peanut Sauce: In small saucepan over low heat, combine peanut butter, soy sauce, rice vinegar, brown sugar, garlic sauce, lime juice, garlic, ginger, fish sauce, milk and water. Add more water for thinner sauce, if desired.
3. Add pickled beets, onion slices and cheese. Toss once more. 4. Top with roasted pecans and serve immediately.
2. Lettuce Wraps: Fill lettuce leaves with chicken and Peanut Sauce; top with bell pepper, onion, carrots, cucumber, basil and mint. Sprinkle crushed peanuts on top and garnish with lime slices.
Great Eats | January 2021
Page 4
The Times-Picayune | New Orleans Advocate
Peach & Prosciutto Salad
Gulf Shrimp Dip
Makes 2 servings. 3 tablespoons extra-virgin olive oil 3 tablespoons white balsamic vinegar 1/2 teaspoon kosher sea salt 1/4 teaspoon ginger 1/4 teaspoon garlic, crushed 1 tablespoon lemon juice 2 cups arugula 2 large peaches, sliced 2 slices prosciutto, cut in strips 1/2 cup goat cheese crumbles 1/2 cup pecans, chopped (optional)
Makes 8-10 servings. 1 pound boiled peeled shrimp 1/4 cup cocktail sauce 1 (8-ounce) package cream cheese, softened 1 cup mayonnaise 1/4 cup green onions chopped 1 teaspoon celery seed 1/2 teaspoon salt 1/4 teaspoon black pepper
1. In a small bowl, whisk together olive oil, balsamic vinegar, salt, ginger, garlic and lemon juice.
1. Place shrimp in a large food processor to chop finely. 2. Mix all other ingredients in a large mixing bowl. 3. Fold in shrimp.
2. Transfer dressing to a bottle or jar and refrigerate at least one hour.
4. Serve with butter crackers or vegetables.
3. On each of two plates, pile 1 cup arugula. 4. Wrap each peach slice in a strip of prosciutto. Place on top of arugula. 5. Top each salad with goat cheese crumbles and pecans. 6. Drizzle each salad with chilled dressing and serve immediately.
Great Eats | January 2021
Page 5
The Times-Picayune | New Orleans Advocate
French Onion Soup
Crawfish and Artichoke Bisque
Serves 6. Recipe is by Corinne Cook. 4 medium onions, peeled and thinly sliced 3 tablespoons butter 1 tablespoon olive oil 1 tablespoons flour 2 (14.5-ounce) cans condensed beef broth 1/8 teaspoon pepper or to taste Taste for salt, add if needed 1/4 to 1/2 cup dry sherry or white wine French bread, cut into 6 (3/4-inch-thick slices); butter one side 1/4 cup Parmesan cheese 4 ounces Swiss, Gruyere, Provolone or mozzarella
Makes 6-8 servings 8 tablespoons unsalted butter (1 stick) 1 cup chopped onion 1/2 cup chopped celery 1/2 cup chopped green bell pepper 1/4 cup chopped red bell pepper 1 teaspoon chopped garlic 1 teaspoon dried thyme leaves 2 bay leaves 2 (14-ounce) cans quartered artichoke hearts, drained and any tough outer leaves removed 1/2 cup flour 2 cups chicken broth 3 cups half-and-half 1 pound peeled crawfish tails 1 teaspoon hot sauce 1/2 cup chopped green onion 1/4 cup minced fresh parsley
1. Peel and cut onions into thin slices to measure 4 cups. 2. In Dutch oven, melt butter and add olive oil. Add onions and stir to coat. Cook uncovered 10 minutes or until onions are soft, stirring often. Reduce heat to medium low and cook, uncovered for 25-30 minutes or until onions are well browned. 3. Stir in the flour until well combined. Gradually add beef broth.
1. Heat butter in large saucepan over medium heat. Add onion, celery, bell peppers, garlic, thyme and bay leaves, cook for 5 minutes.
4. Season to taste with salt and pepper. Add sherry or wine. Heat until mixture comes to a boil; reduce heat and keep at a slow simmer for 15 minutes.
2. Add artichoke hearts and cook an additional 2 minutes. Add flour and stir until incorporated.
5. Meanwhile, grate cheese and set aside.
3. Stir in chicken broth and cook for 2 minutes or until chicken broth starts to thicken. Stir in half-and-half and simmer (low heat) for 2 minutes until bisque is smooth and creamy.
6. Move oven racks to about 5 inches from heating element. On sheet pan place bread, buttered side down. Broil until golden; turn and broil other side. Watch carefully to prevent burning. 7. To serve, ladle soup into oven-proof bowls. Place a piece of toast on top. Sprinkle toast and soup with Parmesan cheese, then top with grated Swiss, Gruyere, Provolone or mozzarella cheese.
4. Add crawfish tails and hot sauce and simmer for 5 minutes. 5. Stir in green onions and fresh parsley.
8. Carefully set bowls of soup on sheet pan and place under boiler to melt and slightly brown the cheese. Watch carefully.
6. Remove bay leaves before serving.
Great Eats | January 2021
Page 6
The Times-Picayune | New Orleans Advocate
Coffee-Braised Brisket Nachos with Blue Cheese Sauce Makes 8-10 servings.
Makes 1 cup sauce.
NACHOS: 1 beef brisket (2-3 pounds) 1/2 cup brown sugar 2 teaspoons kosher salt 1 1/2 teaspoons black pepper 1 1/2 teaspoons smoked paprika 1 teaspoon dried rosemary 2 cups strong coffee (I used chicory blend)
BLUE CHEESE SAUCE: 1/2 cup butter 2/3 cup heavy cream 4 ounces blue cheese crumbled 1 1/2 teaspoon Worcestershire sauce 1/2 teaspoon black pepper 1. Bring cream and butter to simmer over medium-low heat and simmer 3-5 minutes, stirring as the cream thickens.
1. Pat the brisket dry with paper towels. 2. In a small bowl, mix together the sugar, salt, pepper, paprika and rosemary. Rub the seasoning all over the brisket. 3. Heat a large heavy skillet over high heat. Place brisket in the skillet and brown about 30 seconds to 1 minute on each side and end. 4. Remove from heat and place the brisket in a slow cooker, with the fattiest side up. 5. Pour coffee into the bottom of the pan. Cook on low for about 7-8 hours or until the meat registers 165-175 F. Remove from slow cooker. Note: The temperature may increase another 10 degrees as the brisket rests.
2. Add half of blue cheese. Using a fork, mash and stir the cheese into the cream until few lumps are visible. 3. Once cheese is completely melted, add the Worcestershire sauce and black pepper, stirring constantly to prevent burning. 4. Continue to simmer 3-5 minutes more, until sauce is thick enough to coat back of the spoon. 5. Slowly add remaining blue cheese, stirring as it melts into the sauce. 6. Remove from heat. Drizzle over brisket while warm and serve. Also excellent on steak.
6. With two forks, shred brisket and put back in the coffee brine. 7. Serve piled high on sturdy chips and drizzled with blue cheese sauce.
Great Eats | January 2021
Page 7
The Times-Picayune | New Orleans Advocate
Great Eats | January 2021
Page 8-9
Honey Orange Glazed Duck Breast Makes 4 servings. 4 duck breasts 2 teaspoons salt 1 teaspoon black pepper 1 teaspoon ginger 1 orange’s zest 2 teaspoons coconut oil 1/2 cup honey 1/2 cup cane syrup 4 tablespoons orange juice 2 teaspoon fresh rosemary 2 teaspoons balsamic vinegar
Catch
1. Heat oven to 375 F. Score skin of duck breasts in a crisscross pattern. Be careful not to cut through the meat.
Nicole Dorignac
2. In a small bowl, stir together salt, pepper, ginger and orange zest to make a rub, then season the duck with it.
LIVE Every Thursdays from 3:00 to 3:30PM on
3. Heat an oven-safe skillet over medium heat. Melt the coconut oil and spread to coat the bottom of the skillet. 4. Place duck breasts, skin side down, in the skillet. Cook 5 minutes or until golden brown. 5. While duck cooks, whisk together honey, syrup, orange juice, rosemary and balsamic vinegar. 6. Once duck skin is browned, flip and pour the glaze over each breast.
WGSO 990 AM The “Food Show”
with Tom and MaryAnn Fitzmorris discussing the climate of grocery shopping in the Covid world and other fun food things
7. Move the skillet to the oven and bake for 5 minutes. Spoon the glaze over the duck again and cook for another 5 minutes or until reaching an internal temperature of 125 to 130 F. 8. Garnish with orange slices and fresh rosemary and serve immediately.
The Times-Picayune | New Orleans Advocate
Red Bean Gumbo Stuffed Peppers
Serves 6 to 8. Recipe is from David Simmons. 1 cup thinly sliced carrots 1 cup finely chopped celery 1 medium yellow onion, finely chopped 4 cups beef broth made by dissolving 4 beef bouillon cubes in 4 cups boiling water 6 cups cooked red beans (three 16-ounce cans Creole Cream Style Blue Runner Red Beans) 1 1/2 to 2 links very thinly sliced smoked sausage (You can also use 1/2 smoked and 1/2 smoked/ garlic sausage) 2 tablespoons olive oil 1/8 cup cane syrup 1/2 teaspoon salt 1/2 teaspoon black pepper 1/2 teaspoon red pepper 3 to 4 shakes Tabasco Garlic Sauce
A tender bell pepper stuffed with spiced beef and rice makes a tasty dinner, and it’s a great way to get a few veggies into your diet. Look for large peppers. We used red, but green peppers (which are less expensive) work too.
Makes 4 servings. 1/2 cup cooked rice 4 medium red bell peppers 3/4 pound ground beef 1 cup chopped onion 1/2 cup chopped fresh parsley 1 teaspoon paprika 1/2 teaspoon salt 2 cups bottled tomato-and-basil pasta sauce (such as Classico), divided 1/2 cup (2 ounces) grated fresh Parmesan cheese 1/2 cup dry red wine
1. Mix together chopped carrots, celery and onions and set aside. 2. Prepare the beef broth and set aside.
1. Preheat oven to 450 F.
3. Purée red beans in blender or food processor until smooth.
2. Cut tops off bell peppers; reserve tops. Discard seeds and membranes. Place peppers, cut sides down, in an 8-inch square baking dish; cover with plastic wrap. Microwave on high 2 minutes or until peppers are crisp-tender. Cool.
4. Microwave sausages on layers of paper towel for about a minute to remove excess fat.
3. Heat a large nonstick skillet over medium-high heat. Add ground beef, onions, parsley, paprika and salt. Cook until beef is lightly browned, stirring to crumble. Remove from heat.
5. Heat olive oil on medium-high heat in a heavy cast-iron pot until hot, not smoking. Add the chopped carrot, celery and onions. Sauté until celery and onions are clear and tender.
4. Add rice, 1/2 cup pasta sauce, and cheese to beef mixture, stirring to combine.
6. Stir in cane syrup and simmer for about a minute. Add beef broth and bring back up to a simmer.
5. In a sauce pan, combine 1 1/2 cups pasta sauce and wine and bring to a boil.
7. Add salt, black pepper, red pepper and Tabasco Garlic Sauce. Add cooked sausage and stir until strongly simmering.
6. Spoon about 3/4 cup beef mixture into each pepper. Place peppers in a 2-quart baking dish coated with cooking spray; add wine mixture to pan. Cover with foil.
8. Slowly and carefully blend in the red bean purée. Stir well until gumbo is smooth. Reduce heat to low and cook for at least 45 minutes to 1 hour, stirring frequently. Gumbo will stick to bottom of pot if heat is too high.
7. Bake for 20 minutes. Uncover; bake an additional 5 minutes or until lightly browned. Serve peppers with sauce. Garnish with pepper tops. Great Eats | January 2021
9. Serve warm, not hot, on rice or by itself.
Page 10
The Times-Picayune | New Orleans Advocate
Baby Back Ribs with Pomegranate and Cherry Glaze
Tender, ready to fall-off-the-bone ribs take time. These baby backs call for a good 3-3 1/2 hours on the grill. The glaze — a cherry-pomegranate blend — adds a fruity note that perfectly complements the meat. Good eatin’ awaits.
Makes 2-4 servings. Recipe is from Weber Grills. GLAZE: 2 cups tart or regular cherry preserves 2 cups refrigerated pomegranate juice 4 teaspoons minced canned chipotle chiles in adobo sauce 1 1/2 teaspoon ground coriander 1 1/2 teaspoon ground cumin RUB: 1 tablespoon kosher salt 1 tablespoon freshly ground black pepper 1 tablespoon ground coriander 1 tablespoon ground cumin 2 teaspoons granulated garlic MEAT: 2 racks baby back ribs, each about 2 pounds 3 tablespoons extra-virgin olive oil
1. In a food processor, blend cherry preserves until almost smooth. Transfer to a large, heavy saucepan. Add pomegranate juice and bring to a boil. Continue to boil until the mixture thickens slightly and is reduced to 2 cups, 20 to 25 minutes, stirring often and adjusting the heat as needed to prevent overflowing (the mixture will boil up to the top of the pan while cooking). 2. Remove heat and stir in 4 teaspoons of chiles, the coriander and cumin. Taste; add more chile if desired. Cool completely (the glaze will thicken as it cools). 3. Transfer 1 cup of glaze to a small bowl and set aside for serving. Set aside the remaining 1 cup glaze for basting. (The glaze can be a day ahead. Cover and refrigerate. Let stand at room temperature 1 hour before using.) 4. In a small bowl combine the rub ingredients. Using a dull dinner knife, slide the tip under the membrane covering the back of each rack of ribs. Lift and loosen the membrane until it breaks, and then grab a corner of it with a paper towel and pull it off. 5. Brush each rack of ribs all over with oil and season with rub, putting more of it on the meaty sides than on the bone sides. Allow ribs to stand at room temperature for 30 minutes before grilling. 6. Heat grill for indirect cooking over medium-low heat (300 to 350 F). 7. Grill ribs, bone side down, over indirect medium-low heat, with the lid closed, until the meat is very tender and has shrunk back from most of the bones by 1/4 inch or more, 3 to 3 1/2 hours. Lower grill temperature if ribs are browning too quickly. 8. During the last 20 to 25 minutes of grilling time, baste ribs generously with the reserved glaze every 5 to 10 minutes. Remove from the grill and let rest for 5 to 10 minutes. Cut the racks into individual ribs. Serve with the remaining glaze for dipping.
Great Eats | January 2021
Page 11
The Times-Picayune | New Orleans Advocate
Grilled Chop with Rub Makes 6-8 servings. 8 pork chops, thick 1/2 cup brown sugar 1 1/2 teaspoons kosher salt 1 teaspoon black pepper 1 teaspoon smoked sweet paprika 1 teaspoon dried basil 1. Heat grill to medium-high heat.
Bratwurst and Vegetable Dinner
2. Mix sugar, salt, pepper, garlic, paprika and basil in a small bowl. Rub all over the chops until evenly coated. 3. Place chops on the grill and cook 6 to 7 minutes on each side. A thermometer inserted in the thickest part of the chop (away from the bone) should read 145 F.
Makes 4 servings.
4. Allow chops to rest for about 8 to 10 minutes. 5. Serve warm.
1 pound small red potatoes 1-2 yellow squash 1/2 small purple onion 1 teaspoon salt 1/2 teaspoon black pepper 1 pound beer brats (or your choice) 3-4 sprigs fresh rosemary or 1 teaspoon dried 1. Heat oven to 375 F. Grease a roasting pan.
Herbed Compound Butter
2. Cut potatoes into wedges. Cut squash into thick slices then cut slices in half. Cut onion into thick slices then pop out the rings. 3. Place potatoes and squash in roasting pan. Top with onion.
Yields 1/2 pound butter.
4. Season with salt and pepper.
2 sticks unsalted butter 5 leaves fresh basil 1 tablespoon lemon juice 1 lemon’s zest
5. Place brats on top of vegetables. 6. Lay rosemary sprigs or sprinkle dried rosemary on top. 7. Bake covered for 20 minutes then uncovered for 10 minutes or until brats reach 165 F.
11. Allow butter to come to room temperature but not too soft.
8. Serve warm with vegetables and bread, if desired.
2. Strip the leaves from the stems of the herbs. 3. Place the butter, basil, lemon juice and zest in a food processor. 4. Blend until combined. 5. Spoon the butter onto a sheet of plastic wrap. Roll up the butter and store in the refrigerator or freezer until ready to use. Spread on grilled vegetables or use in sautĂŠs.
Great Eats | January 2021
Page 12
The Times-Picayune | New Orleans Advocate
Baja-Style Fish Tacos with Mango Salsa For something a little different, we’re going with these fish tacos, served up with mango salsa.
Makes 8 servings. SLAW: 1 bunch cilantro, chopped 1/4 small head of green cabbage, very thinly sliced 1/4 small head red cabbage, very thinly sliced 4 scallions, sliced 1 teaspoon finely grated lime zest 3 tablespoons fresh lime juice Kosher salt and freshly ground black pepper, to taste SALSA: 2 mangoes, peeled, pitted and diced 1/2 small red onion, finely diced 1 jalapeño, minced 2 tablespoons fresh lime juice 2 tablespoons finely chopped cilantro FISH: 2 pounds cod or other mild white fish fillets 1 cup all-purpose flour 1 cup white rice flour 2 teaspoons kosher salt 2 cups club soda Vegetable oil for frying TACOS: 16 small corn tortillas, warmed Hot sauce, avocado slices, chopped cilantro, sliced jalapeño and lime wedges, for serving
Great Eats | January 2021
1. To make slaw, separate stems and leaves from cilantro; coarsely chop leaves. In large bowl, toss cilantro with cabbages, scallions, lime zest and lime juice. Season to taste with salt and pepper and set aside. 2. For salsa, combine mango, onion, jalapeño, lime juice and cilantro in a bowl; stir to combine. Taste, adding more salt and lime juice as desired. Set aside. 3. Cut fish fillets on the diagonal into 1-inch strips. Whisk allpurpose flour, rice flour and salt in a medium bowl. Gradually whisk in club soda until no lumps remain; adjust with more club soda or rice flour as needed to make it the consistency of thin pancake batter — it should be pourable, but thick enough to coat the fish. 4. Heat 2 inches oil in a large pan over medium-high heat to 350 F. Working in batches, coat fish in batter, letting excess drip off, then carefully place in oil (to avoid splattering, lower fish into oil pointing away from you). Be careful not to overcrowd the pot or the oil temperature will drop, and fish might stick together. Fry fish, turning occasionally with a slotted spoon, until crust is crispy and golden brown, about 5 minutes. Transfer to a wire rack set inside a rimmed baking sheet; season immediately with salt. 5. While fish is frying, use tongs to heat tortillas one at a time in a hot pan, until slightly charred and puffed in spots, about 1 minute per side. Transfer to a plate; cover with a clean kitchen towel to keep warm or wrap a stack of tortillas in a sheet of foil and keep warm in a 350 F oven. 6. Top tortillas with fried fish, slaw and salsa. Serve with hot sauce, avocado slices, chopped cilantro, sliced jalapeño and lime wedges.
Page 13
The Times-Picayune | New Orleans Advocate
Glazed Orange Ginger Cookies These Glazed Orange Ginger Cookies are full of warm spices and rich flavors. The cakey cookies are subtly sweet, really, the perfect bite.
Makes 6 dozen cookies. 6 cups all-purpose flour 2 teaspoons baking soda 2 teaspoons baking powder 1 cup shortening 2 cups sugar 2 eggs 3 large oranges 3 tablespoons candied ginger, very finely chopped 1/2 cup buttermilk 1/2 cup powdered sugar 2 tablespoons orange juice
Peach Blueberry Parfaits
1. Preheat oven to 375 F. Line a baking sheet with parchment paper.
Make 4 servings. 8 ounces mascarpone cheese, softened 1 teaspoon vanilla 1/4 cup heavy cream 1/4 cup powdered sugar 1 cup blueberries 1 peach, sliced or chopped
2. In a large bowl, whisk together the flour, baking soda and baking powder. Set aside. 3. In a second large bowl, combine the shortening and sugar. Use an electric mixer to beat until light and fluffy. Add the eggs and beat until smooth. 4. Use a fine grater to remove the zest from the oranges. Add the zest and the candied ginger to the bowl and beat in. Juice the oranges to get about 1 cup of orange juice, then add it and the buttermilk to the bowl.
1. In a mixing bowl on low speed, mix together mascarpone, vanilla, cream and sugar. 2. Into four jars or bowls, layer mascarpone, blueberries, mascarpone and peaches, ending with a layer of mascarpone.
5. Use the mixer to beat in the liquids. The dough may curdle a bit; this is normal. Add the dry ingredients 2 cups at a time, mixing well between additions.
3. Cover and chill for at least 1 hour before serving.
6. Baking in batches, drop the cookies in 1-tablespoon mounds on the prepared baking sheet, leaving about 2 inches between the cookies. Bake 8 to 10 minutes, or until the edges are lightly browned.
4. Garnish with blueberries and serve chilled.
7. Let the cookies cool for 2 minutes on the baking sheet, then transfer them to a rack to cool completely. 8. To prepare the glaze, in a small bowl whisk together the powdered sugar and 2 tablespoons orange juice. Use a spoon to drizzle the glaze over the cooled cookies, or use a pastry brush to brush it on. Let the glaze dry before storing the cookies.
Great Eats | January 2021
Page 14
The Times-Picayune | New Orleans Advocate
Coconut Raspberry Bars These Coconut Raspberry Bars are layers of goodness. A buttery mixture of oatmeal, toasted coconut and flour are the basis for the bottom and top layers. Be sure to watch the coconut when it’s toasting because it can burn very quickly. The raspberry layer comes from a jar, so look for good-quality preserves to spread on. This recipe comes together pretty quickly, and these bars will disappear just as quickly.
Blueberry Peach Sorbet
Makes one 13-by-9-inch pan. 1 1/2 cups sweetened shredded coconut, divided Cooking spray 1 1/4 cups all-purpose flour 3/4 cup brown sugar 1/4 cup granulated sugar 1/2 teaspoon salt 1 1/2 stick unsalted butter, chilled 1 1/2 cups rolled oats (old-fashioned style) 3/4 cup good quality raspberry preserves Shortening or cooking spray for preparing the pan
Makes 5 cups sorbet. 1 cup sugar 1 cup water 1/5 teaspoon salt 2 tablespoons lemon juice 2 cups blueberries (1 pint) 2 cups peaches, peeled and sliced (3 peaches) 1/4 cup fresh mint leaves 1. In a small saucepan over medium-low heat, combine sugar and water and cook, stirring, until sugar dissolves (about 5 minutes).
1. Preheat oven to 350 F. Place 3/4 cup coconut in a thin layer on a baking sheet and toast in oven. Stir every 3 to 4 minutes as the coconut browns. Remove from oven and set aside to cool.
2. Remove from heat. Stir in salt and lemon juice.
2. Spray a 13-by-9-inch pan with cooking spray. 3. In a food processor, pulse to combine the flour, sugars, salt and butter. Or mix by hand or with a stand mixer fitted with the paddle attachment. The mixture should be crumbles with peasized bits.
3. Place blueberries and peach slices in a blender or food processor. Top with mint leaves.
4. Add rolled oats and toasted coconut. Reserve 1 cup of the dough. Press the remaining dough into the pan.
5. Strain puree to remove most of the blueberry seeds.
4. Puree the fruit until smooth while pouring in the syrup mixture.
6. Allow sorbet to cool uncovered before sealing in an airtight container then freezing.
5. Spread the preserves on top of the dough, then crumble the reserved dough over the top. Sprinkle the untoasted coconut on top.
7. Freeze for at least two hours or overnight before serving.
6. Bake for 20-25 minutes. Remove from oven, cool and cut into squares. Store in a cool place in an airtight container for up to one week or freeze.
Great Eats | January 2021
Page 15
The Times-Picayune | New Orleans Advocate
R AT E D. F A M I LY O P E
ed. F a m i ly O w n
E H T R O f G N I P P O H S P O T S E N O
E M A BIG G
WE HAVE THE LARGEST SELECTION OF INGREDIENTS TO CHOOSE FROM!! FOLLOW YOUR RECIPE WITH US! FAMILY OWNED SINCE 1947 SHOP LOCAL
We have a vast selection of wine & liquor—You’ll start grinning ear to ear when you see our competitive prices!
CHECK OUT OUR U UR
Gourmet Party Trays Go T AND OUR
Desserts & king ng cakes cca cake akes akes kes
HIGH NOON HARD SELTZER 8 12 OZ. CAN VARIETY PACK
$14.99
BUD OR BUD LIGHT, COORS OR COORS BU RS LIGHT LIGHT, MILLER OR MILLER LITE, ITE DIXIE OR DIXIE LIGHTT $21.99 $21 99 24 PACK 12 OZ. OZ CANS CAN
Hear Nicole Dorignac live talking about the Climate of Grocery During COVID
On WGSO-990 The “Food Show” with Tom & Mary Ann Fitzmorriss. Every Thursday 3-3:30 PM
ASK FOR HELP! OUR TEAM CAN HELP COMPLIMENT ANY MEAL OR PARTY WITH A GREAT RECOMMENDATION!
710 VETERANS MEMORIAL BLVD. | METAIRIE DORIGNACS.COM | Open 7am-8pm Everyday | (504) 834-8216 8216