Another Cajun Cookbook by C. F. Pujol Another Cajun
Frier de Mon Heritage Cajun
Cajun In The Kitchen, Š Copyright 2010, 2013, Carroll F. Pujol
CAJUN IN THE KITCHEN My wife and I had a good friend in Germany, Kenny Poke, a Grambling Tiger and the great-great grandson of a former slave. He was Eddie Robinson’s fullback on the 1968 & 69 Division III National Championship teams. Standing 5'8" tall and weighing around 225 lbs. this fireplug was born and raised in New Iberia, Louisiana, the home of General McKilhenny’s Tabasco® farms. Kenny had a lot of Creole in his heritage, so we were like brothers from the very start. Kenny was a great bayou cook as were most men who grew up in Arcadia, although his taste for hot sauce was a bit extreme. Kenny always said that when the next great depression came, our families would survive because we would live better, play better and eat better than most. Although hundreds of miles and centuries of culture separated us, we both had been raised with a love for life that only those of Arcadian heritage would understand. It would be difficult to explain that to most people today. They just wouldn’t have an appreciation for what it means. But for those of you who might, it goes something like this. No matter what life throws at you, no matter how hard you are knocked to the ground, you pick yourself up, wipe the dust off your pants and raise your head, look to the heavens and with a smile you say "Thank you Lord for giving me another chance." No whining, no victimization, just consider yourself lucky and get on with your life! Not an easy thing to explain in today’s world of style over substance, celebrity worship, victim hood running rampant, cry babies who find objections to everything they don't like, and especially not in a nation that considers anything He says as unconstitutional. That’s the last editorial. I promise. Maybe. In many ways Kenny was right. Although while we were growing up, he in southern Louisiana and me in southeast Missouri, we were both poor in material ways but we were rich in many others. It has taken me the better part of my half century on this earth to understand just how rich that really was. With all the differences in our backgrounds one thing bound us as brothers: we had family and childhood experiences that taught us the same basic principles for life. Today we are richer because of those principals, our families, our friendship and oh yes, for the smells, the tastes and the memories they invoke. Because of that, what follows is special to me. This started out as a hobby, and eventually took on a life of its own. Most of the recipes are from my family and friends Many are from dozens of cooks/chefs I have pestered over the last 40 years. Most were kind enough to share a love of food with me if I simply asked for the recipe. Others are from newspapers, the Internet and from an occasional epiphany. Credit is given when possible. Finally, this meager effort is dedicated to the three most important people in my life: my mother Elizabeth, my mother-in-law, Gloria, and last but always first in my heart, my wife Jean. Laugh with me, eat with me and share a love of life with me. I hope you enjoy it.
"You are most fortunate if there is a Cajun in your kitchen." - Chef Paul Prudhomme
2 Cajun In The Kitchen, ©2010, 2013
TABLE OF CONTENTS HORSERADISH CREAM SAUCE
58
IN THE BEGINNING
45
SOUR CREAM MUSTARD SAUCE
58
MISSISSIPPI RIVER RAT BEWARE ALL YE WHO ENTER HERE….
45 46
HEINZ® SAUCE
58
WHAT IS A CAJUN?
47
DILL SAUCE
58
CAJUN COUNTRY
48
ORIENTAL SAUCE
58
LEFT COAST ADVISORY THE TRINITY
49 49
FIRST, YOU START WITH A ROUX
49
CHAPTER 1: THE BASICS
51
STOCKS
51
SPECIALTY SAUCES
58
AUNT BARBIE’S CRANBERRY SAUCE
58
CRANBERRY SAUCE
58
SEAFOOD MARINARA SAUCE
58
MOUSSELINE SAUCE
59
CLASSIC CREOLE SAUCE (RED)
59
CLASSIC CREOLE SAUCE (WHITE)
59
CHEESE SAUCE
59
MY SPECIAL MCSAUCE
60
COURT BOUILLON
60
MY SPECIAL GLAZE FOR CHICKEN, PORK, HAM
60
52
CREAMY CHILI SAUCE:
60
53
SAUCE AUX TOMATO (TOMATO GRAVY)
60
53
ZIGEUNER SAUCE (GYPSY SAUCE)
60
53
HOT MUSTARD BOURBON DIPPING SAUCE
61
HOLLANDAISE SAUCE
54
UNCLE CARROLL'S DIPPING SAUCE
61
CARIBBEAN HOLLANDAISE SAUCE
54
RANCH DIPPING SAUCE
61
BÉARNAISE SAUCE
54
BLACK JACK'S GRILLING SAUCE
61
BÉCHAMEL SAUCE, NEW ORLEANS STYLE
55
BEURRE BLANC
55
CHICKEN
51
QUICK CHICKEN STOCK
51
BEEF
52
FISH
52
WHITE MIREPOIX: SACHET D’EPICES: VEGETABLE SAUCES SAUCE-THICKENING TECHNIQUES: THE MOTHER SAUCES
TARTAR SAUCE
52 52
55
EMERIL LARGESSE'S LEMONY TARTAR SAUCE
55 56
CHEF JOHN FOLSE'S REMOULADE SAUCE
56
SANDRA LEE'S REMOULADE SAUCE
56
TUJAGUE'S SHRIMP REMOULADE
56
BLONDE REMOULADE
56
CAJUN REMOULADE
56
HOT SAUCE
57
ISLAND JERK SAUCE
57
CAJUN JEZEBEL SAUCE
57
FONDUE SAUCES
61
HOMEMADE MAYONNAISE HOMEMADE HORSERADISH MAYONNAISE
61 61
HOMEMADE CREOLE MAYONNAISE HOMEMADE CAJUN MAY ONNAISE
62 62
MUSTARD
57
HOMEMADE HOT SAUCE
61
MAYONNAISE
55
CHEF PAUL PRUDHOMME‘S TARTAR SAUCE REMOULADE
HOMEMADE STUFF
62
HOMEMADE MUSTARD HOMEMADE CREOLE CHUTNEY MUSTARD
62 62
HOMEMADE CREOLE MUSTARD HOMEMADE GERMAN MUSTARD HOMEMADE BRITISH MUSTARD
62 62 63
HOMEMADE FRENCH (DIJON) MUSTARD
63
KETCHUP
63
HOMEMADE AMISH KETCHUP HOMEMADE KETCHUP
58
63 63
3 Cajun In The Kitchen, ©2010, 2013
HOMEMADE TANGY KETCHUP
RELISH
64
70
HOMEMADE ARGENTINEAN STEAK SAUCE HOMEMADE STEAK SAUCE
64 64
CHILI RELISH HAMBURGER RELISH PICKLE RELISH
HOMEMADE CREOLE SAUCE HOMEMADE CREOLE SAUCE II
64 64
CORN RELISH ITALIAN RELISH (SALSA)
71 71
HOMEMADE WORCESTERSHIRE SAUCE
64
BURGER & DOG KICKIN' RELISH
72
HOMEMADE SAUCES
64
70 71 71
65
GARLIC
HOMEMADE BAKING POWDER HOMEMADE PIMENTO CHEESE
65 65
THE BEST GARLIC
CLARIFIED BUTTER
72
WICKER'S BASTING SAUCE
65
FLAVORED BUTTERS
73
HOMEMADE SALAD DRESSINGS
65
MISCELLANEOUS
72 IN
THE WORLD
72
HONEY BUTTER BROWN SUGAR AND CINNAMON ORANGE BUTTER
73 73 73
HERBED BACON BUTTER HERBED BUTTER FOR SEAFOOD
73 73
HERBED BUTTER FOR BEEF HERBED BUTTER FOR STEAK BLUE CHEESE HERB BUTTER
73 73 73
MEDITERRANEAN BAY BUTTER TARRAGON & RED HOT SAUCE BUTTER
74 74
LEMON BUTTER ROSEMARY STEAK BUTTER
74 74
HOMEMADE RUSSIAN DRESSING HOMEMADE THOUSAND ISLAND
65 65
HOMEMADE GREEN GODDESS HOMEMADE ITALIAN SALAD DRESSING HOMEMADE CREAMY ITALIAN DRESSING
66 66 66
HOMEMADE COLE SLAW DRESSING HOMEMADE RANCH DRESSING
66 66
HOMEMADE FRENCH DRESSING ANCHOVY-GARLIC DRESSING
66 67
HOT BACON DRESSING HOT BACON DRESSING II
67 67
THE GOVERNOR'S DIJON SALAD DRESSING SOUR CREAM DRESSING
67 68
WHY MARINATE?
74
WHAT TO MARINATE
74
UGLY DOG SALOON'S COLE SLAW DRESSING AVOCADO DRESSING
68 68
HOW TO MARINATE
75
CREAMY BALSAMIC DRESSING RED RUSSIAN DRESSING
68 68
WHEN TO MARINATE
75
WET FIRST
75
ROQUEFORT OR BLUE CHEESE
68
BLUE CHEESE SAUCE BLUE CHEESE DRESSING
69 69
ROQUEFORT DRESSING BUTTERMILK & BLUE CHEESE DRESSING
69 69
VINAIGRETTES
MARINADES
70
ASIAN VINAIGRETTE MEDITERRANEAN VINAIGRETTE
70 70
BASIL VINAIGRETTE MUSTARD VINAIGRETTE
70 70
HERB VINAIGRETTE NEW ORLEANS CREOLE VINAIGRETTE
70 70
74
RED WINE MARINADE ORIENTAL MARINADE
75 75
CAJUN SHRIMP MARINADE CITRUS MARINATE FOR CHICKEN BASIL MARINATE FOR CHICKEN AND FISH
75 75 75
HERB MARINATE FOR FISH MARINADE FOR ROAST
75 75
LIME-HONEY MARINADE SWEET AND SOUR MARINADE
76 76
DRY RUBS
76
KANSAS CITY CLASSIC RUB FOR LAMB, BEEF AND CHICKEN
76 76
FOR FISH
76
2 Cajun In The Kitchen, ©2010, 2013
FOR PORK SEASONINGS
76 76
ETOUFFEÉ
84
CHICKEN AND SAUSAGE ETOUFFEÉ
84
CHEF JOHN FOLSE’S CRAWFISH ETOUFFEÉ
84
MY CAJUN SEASONING
76
CAJUN BLACKENING SEASONING
77
CRAB, SHRIMP OR CRAWFISH BOIL SEASONINGS
77
FINE HERBES
77
CRAYFISH BOIL
85
BOUQUET GARNI
77
CRAYFISH ETOUFFEÉ
86
HERBES DE PROVENCE
77
CRAWFISH BISQUE
86
MIREPOIX
77
SACHET D’EPICES
77
BASIC GUMBO
87
ITALIAN
77
SHRIMP AND CRAB GUMBO
87
POULTRY SEASONING
77
SHRIMP AND CRAB GUMBO II
87
MY SPICE RUB
77
CHICKEN AND ANDOUILLÉ GUMBO
87
GOLDEN OX STEAK RUB
78
GUMBO VERDE
88
78
DELMONICO'S SEAFOOD OKRA GUMBO
89
FILÉ POWER
78
CRAB GUMBO
89
CAJUN POWER®
78
SAVANNAH SEAFOOD GUMBO
90
OLD BAY SEAFOOD SEASONING
78
GUMBO VERT
90
BAYOU BLAST (EMERIL'S CREOLE SEASONING)
79
CHICKEN, SAUSAGE AND SEAFOOD GUMBO
90
THE ESSENCE OF EMERIL
79
EMERIL’S NEW ORLEANS SEAFOOD GUMBO
91
CHILI POWDER
79
CAJUN COOKIN’ VS. CAJUN RESTAURANTS
92
CAJUN OR CREOLE SEASONINGS
79
HOT SAUCE
79
CHAPTER 3: CAJUN MEATS ANDOUILLÉ
94 94
SALT & PEPPER MUSTARD
79 79
BOUDIN SAUSAGE
95
SEASONING
COMMERCIAL RECOMMENDATIONS
®
CREOLE MUSTARD
79
GERMAN MUSTARD
80
FRENCH MUSTARD
80
AMERICAN MUSTARD
80
CHINESE MUSTARD
80
GRILLADES AND GRITS CRAWFISH: A CAJUN STAPLE
85 85
GUMBO !
86
REAL CAJUN BOUDIN BLANC
95
YET ANOTHER BOUDIN RECIPE
96
TASSO
96
SHRIMP AND TASSO PASTA
97
OH DEAR, BAMBI’S DINNER
97
VENISON MEAT LOAF
98
GASTON VENISON STEW
98
CHAPTER 2: CAJUN MEN COOK….
81
JAMBALAYA
81
VENISON SAUSAGE
98
COUNTY COMIN’ JAMBALAYA
81
VENISON MEDALLIONS WITH COGNAC SAUCE
99
82ND AIRBORNE SPICY JAMBALAYA
82
1978 WORLD CHAMPIONSHIP JAMBALAYA
82
CHAPTER 4: WHAT THE HECK'S A CREOLE? CREOLE, CHER
LAND-LOVERS JAMBALAYA
82
RED OR BROWN JAMBALAYA
82
SLOW COOKER JAMBALAYA
83
JUSTIN’S BAYOU JAMBALAYA
83
MULATE'S CATFISH JAMBALAYA
83
100 100
PAELLA “VIEUX CARRÉ”
100
CHICKEN A’ LA CREOLE
101
CREOLE SHRIMP GUMBO
101
CREOLE SHRIMP AND LOBSTER BISQUE
101
CREOLE RICE JAMBALAYA
102
3 Cajun In The Kitchen, ©2010, 2013
CREOLE COURT-BOUILLON
102
HOT CRABMEAT DIP TRES
113
CREOLE WEDDING CHICKEN
102
HOT CRABMEAT DIP QUATRO
113
CREOLE SHRIMP COURT-BOUILLON
103
CRAB-BUTTER
113
SNAPPER CREOLE
103
WARM JALAPENO CHEESE DIP
113
CREOLE CORN BISQUE WITH CRAB
103
DEVILED COTTAGE CHEESE DIP
113
BAKED FISH CREOLE
104
CHILI CON QUESO DIP
114
CARIBBEAN CREOLE SHRIMP
104
SMOKED OYSTER DIP
114
CREOLE PICKLED PORK
104
MY SHRIMP DIP
114
CREOLE MEAT LOAF
105
UNCLE CARROLL'S BEER & CHEESE DIP
114
CREOLE ROAST PORK
105
ARTICHOKE & SPINACH DIP
114
CREOLE GRILLED RED SNAPPER
105
VIDALIA ONION DIP
115
106
THE PERFECT GUACAMOLE DIP
115
ESCARGOT STUFFED MUSHROOMS
106
THE PRESIDENT'S GUACAMOLE
115
ESCARGOT A LA FETTUCCINI
106
SIX-LAYER BEAN DIP
115
CHAPTER 5: APPETIZERS
107
BLOODY MARY DIP
116
CAJUN STYLE
107
CLAMS AND PIGGY DIP
116
CRAWFISH BOULETTES
107
VEGGIE DIP
116
LOUISIANA CRAB CAKES
107
CAJUN CHEESE BALL
116
STUFFED ARTICHOKE
107
CRABMEAT MORNAY
116
OYSTERS BIENVILLE
108
STUFFED CELERY STICKS
116
ANTOINE'S OYSTERS ROCKEFELLER
108
GUACAMOLE
117
BOUDIN BALLS
109
FIRECRACKER COCKTAIL MEATBALLS
117
CAJUN FRIED OKRA
109
SMOKY SALMON SPREAD
117
ANDOUILLÉ STUFFED JALAPENOS
109
CAJUN STUFFED MUSHROOMS
117
CAJUN SAUSAGE MEATBALLS
109
CHEX® PARTY MIX
117
SOUTHERN FRIED PICKLES
110
CHAPTER 6: SEAFOOD
119
ELVIS'S FRIED PICKLES
110
SEAFOOD TIPS
119
DANCING MUSHROOMS
110
JEAN’S FAVORITE FOOD
119
DEVILISH EGGS CREOLE
110
KIPPERS, BUD’S WAY
111
ANDOUILLÉ IN BBQ SAUCE
111
BACON-WRAPPED STUFFED JALAPENOS
111
ESCARGOT
LOBSTER
119
LOBSTER COOKING TIPS BOILING
12 0 12 0
111
STEAMING GRILLING OR BROILING
12 0 12 0
AVOCADO DIP
111
A NEW ENGLAND CLAMBAKE
120
CAJUN CHILI WITH FRITO'S
111
STEAMERS
120
CHEESE AND HAM DIP
112
THE MAIN ATTRACTION: LOBSTER
121
GUACAMOLE DIP
112
HERE’S A BASIC CLAMBAKE RECIPE
121
MEXICAN GAS D IP
112
LOBSTER ROLL
121
HOT CRABMEAT DIP UNO
112
HOT CRABMEAT DIP DOS
112
DIPS
TROUT
121
MISSOURI RIVER GRILLED TROUT
121
4 Cajun In The Kitchen, ©2010, 2013
GRILLED TROUT CIABATTA
121
SMOKED TROUT
122
JEAN'S OTHER FAVORITE FISH: GROUPER
COOKIN’ WITH WOOD ? CEDAR PLANK GRILLED SALMON
122
PAN SEARED GROUPER
122
GRILLED GROUPER
122
131
FISH GRILLING OYSTERS
132 132 133
PAN FRIED OYSTERS
133 ®
123
OYSTERS WITH TABASCO BUTTER SAUCE
133
BAKED COD
123
BEER-BAKED OYSTERS
133
SAUTÉ COD WITH CITRUS BÉARNAISE
123
OYSTERS BAKED
134
123
OYSTERS LAGNIAPPE
134
CRABMEAT AU GRATIN
123
WILLIAMSBURG, VIRGINIA OYSTERS
134
CRABMEAT IMPERIAL
123
GRILLED OYSTERS
134
CORN AND CRAB CHOWDER
124
DEVILED CRAB
124
SALMON FILLET WITH JULIENNE VEGETABLES
135
MARYLAND BLUE CRABS BOIL
124
OIL AND VINEGAR BASS IN
135
125
ORIENTAL FISHY IN A BAGGY
136
MARYLAND CRAB CAKES
125
GREEK FISH POUCH
136
CAJUN CRAB CAKES
125
MY FAVORITE: SHRIMP!
137
CREOLE CRAB CAKES
125
HOW TO BUY DEM SHRIMPS
137
KEY WEST CRAB CAKES
126
LOW COUNTRY SHRIMP AND GRITS
137
ALASKAN SNOW CRAB CAKES
126
SOUTHERN SHRIMP & GRITS
138
A COUPLE FROM THE LEFT COAST
127
SHRIMP AND DUMPLINGS
138
CIOPPINO
127
CAJUN SHRIMP
138
PAELLA
127
CAJUN FRIED SHRIMP
139
128
SHRIMP CREOLE
139
BLACKENED TUNA
128
GRILLED BUTTERFLY SHRIMP
139
GRILLED TUNA & PORTOBELLO'S
128
CAJUN CHAFING SHRIMP
139
EMERIL LARGESSE'S TUNA SALAD
128
ALABAMA SHRIMP BAKE
140
128
GRILLED SHRIMP
140
GOUJONNETTES (BATTERED, FRIED FISH)
128
CAJUN SHRIMP PILOO
140
FRIED CALAMARI
129
BARBECUED SHRIMP
140
GRILLED MARINATED SCALLOPS
129
PICKLED SHRIMP
141
BROILED TILAPIA
129
BLEND OF THE BAYOU
141
129
GARLIC SHRIMP
142
GRILLED SWORDFISH STEAKS
129
SHRIMP PIQUANT
142
SWORDFISH BAKED IN FOIL
130
CAJUN POPCORN SHRIMP
142
SPICY GRILLED SWORDFISH
130
SHRIMP AND CORN PIE
142
130
COLD SMOKED AND GRILLED SALMON
CRAB & SHRIMP DISH
143
130
SHRIMP VICTORIA
143
MY FAVORITE WAY TO COOK SALMON
131
CHAPTER 7: PORK FAT RULES!
144
5-SPICE SALMON
131
ALL THINGS PIGGY….
144
COD
BLUE CRABS
CRAB CAKES
TUNA
MISCELLANEOUS GOODIES
SWORDFISH
SALMON
FISH-IN-A-BAG
135 A
POUCH
5 Cajun In The Kitchen, ©2010, 2013
CLASSIC SOUTHERN PORK ROAST
144
BASQUE SHEPHERD'S PIE
144
CAJUN “DRUNKEN” PIG
145
SALT JACKETING
155
APPLE BUTTER MARINATED PORK TENDERLOIN
145
WHISKEY STEAKS
156
PANE’ED PORK CHOPS
145
SWISS STEAKS
156
SKILLET PORK CHOPS AND ONIONS
145
PORTUGUESE STEAK
156
SAUERKRAUT & RIBS
145
ARGENTINE STEAKS
157
DEEP FRIED RIBS
146
ARGENTINE GRILLED BEEF
157
BEER RIBS
146
BRITISH BEER STEAKS
157
TANGERINE RIBS
146
PHILIPPINO STEAK
158
AIN’T BAD SMOTHERED PORK CHOPS
146
RUSSIAN STEAK
158
PORK WITH PEPPERED APPLES AND ONIONS
147
JAPANESE STEAK
158
CRANBERRY PORK ROAST
147
SPANISH STEAK
158
PORK CHOPS IN APPLE GRAVY
147
MONGOLIAN BEEF
159
CREOLE JERK PORK (CARIBBEAN)
147
MORTON'S CLASSIC PEPPERCORN STEAKS
159
PORKETTES
148
PEPPERED STEAKS
159
PORK CHOP ETOUFFEÉ
148
CAJUN FILET MIGNON
159
GRILLAGES (GREE-YHADS)
148
THE PERFECT FILET MIGNON
160
PORK RIBS AND RICE
148
PAN FRIED PORTERHOUSE STEAKS
160
PORK CHOPS CREOLE
149
GRECIAN BEEF
160
SAUSAGE HASH
149
BEEF IN BEER AND ONIONS
160
SAUSAGE AND APPLES
149
CAJUN RIBEYE BURGUNDY
161
SAUERKRAUT & SAUSAGES
149
BABY COW SCALOPPINI
161
150
VERY SIMPLE STEAK DIANE
161
BLACK FOREST HAM
150
CHICKEN FRIED STEAK
161
WHITE ASPARAGUS WITH BLACK FOREST HAM
150
PAN FRIED STEAK WITH LEEK COULIS
162
PROSCIUTTO HAM
150
CAJUN WHISKEY ROAST
162
HAM AND BLACK-EYED PEAS
151
BEEF BOURBONNAIS
163
COUNTRY HAM, SOUTHERN STYLE
151
OSSEO BUCO
163
TENNESSEE COUNTY HAM
151
GRILLED FLANK STEAK NO 1
163
COUNTRY HAM & BISCUITS
151
GRILLED FLANK STEAK NO.2
163
SMITHFIELD® HAM
151
GRILLED FLANK STEAK NO. 3
163
HAM AND CHEESE SALAD
152
ROAST BEEF FIT FOR A KING
164
HOMEMADE ITALIAN SAUSAGE
152
BEER BROILED BEEF
164
HOMEMADE TEXAS SAUSAGE
152
GREEN CHILI BEEF BURROS
164
CHAPTER 8: BEEF
153
SAVORY POT ROAST
164
THE TEN COMMANDMENTS OF STEAK
153
CAJUN COUNTRY POT ROAST
165
HAM
BLUE CHEESE TENDERLOIN STEAKS THE FINAL WORD ON PRIME RIB
154 155
MARINATED RIB EYES
154
BLACK BEER RIBEYES
154
BEER-BRAISED STUFFED BRISKET
165
ONE OF THE BEST RIBEYES EVER
154
PASSOVER BRISKET
166
BRISKET
165
6 Cajun In The Kitchen, ©2010, 2013
SMOKED BEEF BRISKET
166
COQ AU VIN
180
TEXAS-STYLE BEEF BRISKET
166
CHICKEN SCALOPPINI
181
167
EL LOCO POLLO
181
GEORGIA COUNTRY MEATLOAF
167
CHICKEN FLORENTINE
181
MRS. O'LEARY'S CHICAGO MEATLOAF
167
HONEY-MUSTARD CHICKEN
182
BISCAYNE MIRACLE MILE MEATLOAF
167
POUSSIN BASQUAISE (BASQUE CHICKEN)
182
BACON CHEESEBURGER MEATLOAF
168
BAKED HAVARTI CHICKEN
182
HAMBURGER PIE
168
BOYSENBERRY CHICKEN
183
RIB ROAST WITH GARLIC THYME SAUCE
168
CARIBBEAN CHICKEN
183
169
CHICKEN AND SAUSAGE SAUCE PIQUANT
183
HOMEMADE PASTRAMI
169
CHICKEN BREASTS WITH BUTTER PEAS
184
HOMEMADE CORNED BEEF
169
CHICKEN CACCIATORE
184
HOMEMADE BEEF JERKY
169
CHICKEN FRICASSEE
184
HOMEMADE SAUERBRATEN
170
CHICKEN MANQUÉ CHOUX
184
172
CHICKEN SAUCE PIQUANT II
185
LAMB SHASHLYK
172
CHICKEN SPECTACULAR
185
LAMB MEDALLIONS WITH GARLIC
172
MR. DANIEL’S CHICKEN WINGS
185
WHITE BEANS AND LAMB WITH GREENS
172
HILDA'S PORTUGUESE STEWED CHICKEN
185
LAMB SHANKS ON CANNELLINI BEANS
173
CRAZY BIRD
186
LAMB SHANKS WITH SOUR CREAM AND CAPERS
173
KING CREOLE MUSTARD CHICKEN
186
LAMB AND STOUT BAKE
173
FRENCH QUARTER CHICKEN PIE
186
BASQUE LAMB STEW
174
HERB ROASTED TURKEY AND POTATOES
187
CARRÉ D’AGNEAU BLONVILLE (RACK OF LAMB)
174
KUNG PAO CHICKEN
187
AUSSIE LAMB CHOPS
175
HOT AND SPICY CHICKEN BARBECUE
187
LAMB WITH MINT AND GARLIC
175
EMERIL’S FALL RIVER CHOW MEIN
188
BASQUE LAMB SHANKS
175
RICE STUFFED CORNISH HENS
188
SPANISH LAMB STEAKS
176
SMOTHERED CHICKEN
ONIONS
188
GRILLED TANDOORI-STYLE LAMB KABOBS
176
BEER BATTERED CHICKEN STRIPS
189
INDIAN LAMB VINDALOO
176
SWEET AND SOUR CORNISH HENS
189
LAMB CURRY
177
TWO SISTERS’ CHICKEN
189
CORDERO MORUNO
177
MIDDLE EASTERN CHICKEN
189
MEATLOAF
HOMEMADE GOODIES….
CHAPTER 9: LAMB
CHAPTER 10: FOWL BALL
178
IN
WINTER CHICKEN
190
ROASTED CHICKEN
178
GEORGIA MOUNTAIN CHICKEN
190
CAJUN “FRIED” CHICKEN
178
PAN-FRIED QUAIL WITH CHEESE GRITS
190
YOUR BASIC GRILLED CHICKEN
178
DEEP FRIED TURKEY
190
179
SMOKED THANKSGIVING TURKEY
191
PERFECT SOUTHERN FRIED CHICKEN
179
STUFFING OR DRESSING? THE BEST PART OF T-DAY 191
JAMAICAN CURRIED CHICKEN
180
THE BASIC STUFFING
191
TARRAGON CHICKEN SALAD
180
CORNBREAD AND SAUSAGE DRESSING
192
BOURBON BARBECUE CHICKEN
180
YANKEE CHESTNUT STUFFING
192
PRE-HISTORIC FRIED CHICKEN
7 Cajun In The Kitchen, ©2010, 2013
CORNBREAD DRESSING
192
BBQ BEEF SHORT RIBS
201
CORNBREAD APPLE DRESSING
192
QUICK BBQ RIBS
202
NEW ENGLAND OYSTER STUFFING
192
THE EASIEST RIBS YOU EVER HAD…..
202
WILD RICE AND MUSHROOM DRESSING
193
MEMPHIS STYLE BABY BACK RIBS
202
THE BEST FRIED CHICKEN YOU’VE EVER HAD
193
SUPER EASY SPARERIB DINNER
202
CHAPTER 11: BAR-B-QUE
194
SMOKIN' AIN'T BBQIN'
203
NORTH CAROLINA
194
SMOKIN'
203
SOUTH CAROLINA
194
BRINING
203
TENNESSEE TEXAS
194 194
KANSAS CITY BAR-B-QUE SAUCE
194
FISH BRINE BASIC BRINE PORK BRINE
20 3 20 4 20 4
195
WHISKEY BRINE
20 4 204
APPLE CITY BBQ SAUCE
195
UNCLE CARROLL'S BARBEQUE SAUCE
195
ALDER
204
GEORGIA PEACH BARBECUE SAUCE
195
APPLE
204
FRESH CITRUS BARBECUE SAUCE
195
CHERRY
204
JUSTIN WILSON'S BARBECUE SAUCE
196
HICKORY
204
PAUL PRUDHOMME'S BARBECUE SAUCE
196
MAPLE
204
TENNESSEE BARBECUE SAUCE I
196
MESQUITE
204
MEMPHIS SWEET AND SOUR SAUCE
196
OAK
204
COFFEE BOURBON BARBECUE SAUCE
197
PEACH
204
APPLEBEE’S BARBECUE SAUCE
197
PECAN
204
NORTH CAROLINA BBQ SAUCE
197
HERBS AND SPICES
204
TEXAS PIT BBQ SAUCE
197
THE LAND OF THE LOONEY MALE
205
THE DUKE'S BBQ SAUCE
197
CHAPTER 12: VEGGIES & STUFF
206
MY WORLD FAMOUS BEEF MARINATE
197
CAULIFLOWER MASHED POTATOES
206
MY BASIC BEER MOP
198
CAJUN CABBAGE
206
GEORGIAN MOPPIN' SAUCE
198
FRIED EGGPLANT
206
198
MOUSSAKA
206
BRAISED BBQ SPARERIBS
198
RATATOUILLE
207
KANSAS CITY BARBECUE
198
FASOLAKIA LADERA (GREEK VEGGIE STEW)
207
CAROLINA PULLED PORK BARBECUE
198
CREOLE STUFFED BELL PEPPERS
207
BARBIE’S NORTH CAROLINA BBQ PULLED- PORK
199
TEXASMEX STYLE CHILES RELLENOS
207
UNCLE CARROLL'S PULLED-PORK SANDWICHES
199
STUFF POBLANO PEPPERS
208
SPICY SHORT RIBS
199
CHILES RELLENOS
208
ASIAN-STYLE BRAISED SHORT RIBS
200
CHEDDAR ZUCCHINI BAKE
209
BARBECUED TEXAS-STYLE BEEF BRISKET
200
TEXAS BARBECUE SAUCE
201
KING CABBAGE
209
WHISKEY RIBS
201
EASY SKILLET CABBAGE
209
BRAISED BABY BACK RIBS
201
CHINESE CABBAGE
209
LET’S COOK SOMETHING…
WOOD
GREAT CABBAGE RECIPES
209
8 Cajun In The Kitchen, ©2010, 2013
CABBAGE CREOLE
210
CALIFORNIA BEANS
219
EZRA BROOKS RED CABBAGE AND APPLES
210
CREOLE BLACK BEANS
219
SMOKED CABBAGE
210
SOUTHERN-STYLE GREEN BEANS
219
CABBAGE ROLLS
210
MOROS Y CRISTIANOS ( BLACK BEANS & RICE ) 219
STUFFED MUSHROOMS CREOLE
210
JACK IN THE BEANS
219
STUFFED TOMATOES
211
COWBOY BEANS
220
SOUTHERN BLACK-EYED PEAS
211
RED BEANS AND SAUSAGE
220
BLACK EYE PEA SAUSAGE
211
SPICY-SWEET SKILLET BEANS
220
SWEET PEAS AU GRATIN
211
CREAMED SPINACH
211
CORN MAQUE CHOUX
221
SOUTHERN-BRAISED GREENS WITH BACON
212
KICKED UP CORN MAQUE CHOUX
221
HOT AND SWEET GREEN BEANS
212
CORN FRITTERS
221
PETITE POIS ( LITTLE PEA )
212
CORN SALAD
221
212
AMERICAN INDIAN CORN PUDDING
221
ASPARAGUS SOUP
213
CORN AND RICE MEDLEY
222
GOLDEN ASPARAGUS SOUP
213
PARMESAN CORN
ASPARAGUS AND CRAB SALAD
213
SOUTHERN CORN CUSTARD
222
BAKED GARLIC ASPARAGUS
213
CRUSTY CORN CASSEROLE
222
WHITE ASPARAGUS
213
CAJUN CORN SOUP
222
ASPARAGUS IN WHITE SAUCE
214
CREOLE CORN
223
214
NORTH GEORGIA CORN PONE
223
BUTTERNUT SQUASH AU GRATIN
214
BAKED CORN CASSEROLE
223
BAKED ACORN SQUASH
214
AFRICAN CORN CASSEROLE
223
TENNESSEE BUTTERNUT AU GRATIN
214
MOM’S SUMMER SQUASH
215
BLUE CHEESE POP CORN:
224
SPAGHETTI SQUASH AND HERBS
ASPARAGUS
SQUASH
CHAPTER 14: CORN
ON THE
221
COB
SEASONED POP CORN
222
224
215
PARMESAN POP CORN:
224
CHAPTER 13: BEANS
216
HERB SEASONED POP CORN:
224
BEANS, LOUIS’S WAY
216
CURRY SEASONED POP CORN:
224
CLASSIC CAJUN RED BEANS & RICE
216
FLAVORED POP CORN:
224
PINTO BEANS AND HAM HOCKS
216
MY FAVORITE POP CORN:
224
KC MASTERPIECE BEANS
216
CREOLE RED BEANS AND RICE
217
BASIC METHOD WITH HUSKS
224
WHITE LIMA OR RED BEANS AND SAUSAGE
217
HUSKS AND FOIL, MEXICAN STYLE:
224
RED BEAN SALAD
217
FOIL ONLY, BARBECUE STYLE:
224
CREOLE BAKED BEANS
217
GRILLED NEBRASKA CORN
224
FOUR BEAN SALAD
217
CHAPTER 15: POTATOES
225
ITALIAN-STYLE BAKED BEANS
218
POTATOES SALAD
225
CANNELLINI BEANS WITH PROSCIUTTO
218
GREEK POTATO SALAD
225
CREOLE GREEN BEANS
218
MEDITERRANEAN-STYLE POTATO SALAD
225
BUTTERED GREEN BEANS WITH PECANS
218
GERMAN POTATO SALAD
225
GRILLED CORN-ON-THE-COB
224
9 Cajun In The Kitchen, ©2010, 2013
KARTOFFELSALAT MIT BIERMARINADE
225
SHAMROCK RICE SALAD
236
CREOLE POTATO SALAD
226
VIDALIA ONIONS WITH RICE
236
PENNSYLVANIA DUTCH HOT POTATO SALAD
226
BRAZILIAN RICE
236
OLD FASHIONED POTATO SALAD
226
CREOLE RICE CAKES
236
CILANTRO AND ROASTED POTATO SALAD
226
MONTEREY RICE
237
SPUDS AND STUFF
227
CHAPTER 17: ITALIAN
238
POTATOES O’BRIEN
227
PASTA
238
BROOKLYN MASHERS
227
BAKED ZITI
238
LATKES (POTATO PANCAKES)
227
ST. LOUIS TOASTED RAVIOLI
238
CREOLE POTATOES
227
PENNE PASTA WITH KALE AND PROSCIUTTO HAM
238
DUTCH OVEN POTATOES
228
FETTUCCINI WITH SHRIMP AND SCALLOPS
239
POTATOES A LA BOULANGERE
228
PASTA WITH PANCETTA, SAUSAGE & CHEESES
239
POTATO - PORTOBELLO GRATIN
228
SHELL PASTA AND ROTEL
239
POTATO APPLE HASH
229
NOODLES WITH SHRIMP AND PEPPERS
239
POTATO AND GREEN BEAN SALAD
229
SCALLOPS AND PASTA
240
TWICE-BAKED POTATOES WITH GOODIES
229
SHRIMP WITH BOW TIES
240
TWICE BAKED POTATO CASSEROLE
229
BOW TIES WITH BROCCOLI
240
BUTTERMILK BASIL MASHED POTATOES
230
ANGEL HAIR WITH SNOW PEAS
241
RUSSIAN POTATO AND BEAN SOUP
230
LINGUINE WITH CLAMS
241
CHAMP
230
SPICY LINGUINE WITH BEEF AND BROCCOLI
241
FRENCH FRIES
230
LINGUINE WITH BOLOGNESE SAUCE
241
WHERE ARE THE BEST FRENCH FRIES?
231
RIGATONI WITH SAUSAGE & PEPPERS
242
1ST PLACE: VIVI’S
231
PASTA ALLA NORMA (PASTA WITH EGGPLANT)
242
2
ND
PLACE: ROSEDALE BARBECUE
231
3
RD
PLACE: RED’S
231
TRANCE DE PESCE ALLA GRIGLIA
243
CHAPTER 16: RICE
232
ITALIAN TUNA STEAKS
243
HOW TO COOK PERFECT WHITE RICE
232
CHAPTER 18: SLAW AND SALADS
244
HOPPIN’ JOHN
232
SLAW
244
BROWN RICE
232
24-HOUR COLE SLAW
244
DIRTY RICE
233
OLD FASHIONED COLE SLAW
244
ORIENTAL RICE GUMBO
233
CAROLINA COLE SLAW
244
FRIED RICE
233
BLUE CHEESE COLESLAW
244
HOT DIRTY RICE
234
SUPER EASY COLESLAW
244
SAVANNAH RED RICE
234
DIJON SLAW
244
EMERIL’S NEW ORLEANS PAELLA
234
CABBAGE SLAW WITH SOUR CREAM DRESSING
245
BOUNTY RICE
235
MISSISSIPPI DELTA COLE SLAW
245
SPANISH RICE
235
CALIFORNIA COLE SLAW
245
CAJUN RICE DRESSING
235
CAJUN COLESLAW
245
HARVEST RICE
235
VARSITY COLE SLAW
246
HOT MONTERREY RICE SALAD
236
WALDORF COLE SLAW
246
SEAFOOD
243
10 Cajun In The Kitchen, ©2010, 2013
NORTH CAROLINA COLESLAW
246
CREOLE TOMATO SOUP
255
CHINESE COLESLAW
246
ФЕРМЕР CYN (FARMERS SOUP)
255
RAMEN NOODLE COLE SLAW
246
CRAB & SWEET CORN SOUP
256
247
THE FIRST LADY'S BAKED POTATO SOUP
256
CORN, TOMATO & VIDALIA ONION SALAD
247
SHREDDED CABBAGE SOUP
256
GREEN BEAN AND RED ONION SALAD
247
POTATO AND LEEK SOUP
256
SHRIMP, TOMATOES AND GREEN BEAN SALAD
247
POTATO AND BEER SOUP
257
CHRISTY'S CAESAR SALAD
247
CHEDDAR CHEESE BEER SOUP
257
SLICED TOMATO SALAD WITH HERB VINAIGRETTE 248
MY CHEESE BROCCOLI SOUP
257
CARROT RAISIN SALAD
248
SHE-CRAB SOUP
257
CLASSIC GREEK SALAD
248
OYSTER AND ARTICHOKE SOUP
258
MACARONI AND HAM SALAD
248
OKRA SOUP
258
WILTED SPINACH SALAD
249
GOULASH SOUP
258
ENGLISH PEA SALAD
249
KRAUTSUPPE (GERMAN CABBAGE SOUP)
259
SPAGHETTI SALAD
249
KARTOFFELSUPPE ( GERMAN POTATO SOUP)
259
GREAT PASTA SALAD
249
ROMANIAN BEAN SOUP
259
ANOTHER GREAT PASTA SALAD
249
HAMBURGER SOUP
259
CUCUMBER SALAD
249
ITALIAN WEDDING SOUP
260
MACARONI SALAD
250
ITALIAN VEGETABLE SOUP
260
REUBEN SALAD
250
SIMPLE FRENCH ONION SOUP
260
SHRIMP AND CRABMEAT SALAD
250
MY WORLD FAMOUS ONION SOUP
261
BROCCOLI AND CAULIFLOWER SALAD
250
ITALIAN BEAN
261
SWEET POTATO AND APPLE SALAD
251
BORSCHT (RUSSIAN BEET SOUP)
261
WILTED CHICKEN SALAD
251
PASTA E FAGIOLI (ITALIAN BEAN SOUP)
261
SWAN COACH HOUSE CURRIED CHICKEN SALAD
251
BLACK BEAN SOUP WITH KIELBASA
262
PARTY SHRIMP SALAD
251
SOUPE AUX HUITRES DE NOEL
262
PICNIC SALAD ITALIANO
252
1877 BEER CHEESE SOUP
262
252
SOUPE A L’IVROGNE
263
PICKLED CUCUMBERS AND ONIONS
252
GULASCHSUPPE (GOULASH SOUP)
263
SPICY MARINATED OLIVES
252
BOURRIDE A LA TOULONAISE
263
SOUTHERN-STYLE DEVILED EGGS
252
GRANDMOTHER’S GREEN TOMATO CHOW CHOW
252
CRAB STEW
263
SPICY DILL PICKLES
253
ITALIAN VEAL STEW
264
NUTS, GREENS AND FISH
253
GEFLÜGELRAGOUT (GERMAN CHICKEN STEW)
264
CHAPTER 19: SOUPS & STEWS
254
COWBOY STEW
264
SOUPS
254
GROUND MEAT AND POTATO STEW
264
CAJUN CORN SOUP
254
MEXICAN STEW
265
CHICKEN LEEK SOUP
254
SAN FRANCISCO STYLE FISH STEW
265
KANSAS CITY STEAK SOUP
255
CRAB STEW
265
THE PRESIDENT'S HAMBURGER SOUP
255
VERY SIMPLE OYSTER STEW
265
SALADS
OTHER STUFF
AND
SAUSAGE SOUP
STEW
263
11 Cajun In The Kitchen, ©2010, 2013
SAUSAGE AND WHITE BEAN STEW
265
CRABMEAT AND POTATO CASSEROLE
275
LOW COUNTRY OYSTER STEW
266
LOUISIANA CRAB CASSEROLE
276
MULLIGATAWNY STEW
266
BRUNSWICK STEW
266
BROCCOLI SOUFFLÉ
276
SAUSAGE AND CABBAGE STEW
266
CHEESE SOUFFLÉ
276
OLD FASHIONED BEEF STEW
267
SWEET POTATO SOUFFLÉ
277
MISSOURI HILLBILLY STEW
267
CHOCOLATE SOUFFLÉ
277
267
GRAND MARNIER® SOUFFLÉ
277
CHOWDER
SOUFFLÉS
276
A COUPLE MORE CASSEROLES
278
SEAFOOD CHOWDER
267
CLAM CHOWDER NEW ENGLAND
268
POTATO CASSEROLE
278
MEXICAN CHICKEN CHOWDER
268
SHRIMP CASSEROLE
278
SAUSAGE BEAN CHOWDER
268
SWEET POTATO CASSEROLE
278
CORN CHOWDER
269
CHICKEN FETTUCCINE CASSEROLE
278
NEWFOUNDLAND COD CHOWDER
269
POLISH POTATO CASSEROLE
279
269
CREOLE COUNTRY CASSEROLE
279
CRAB BISQUE
269
HUNGARIAN SPAGHETTI CASSEROLE
279
SIMPLE LOBSTER BISQUE
269
RUSSIAN HEARTY CASSEROLE
280
WILD MUSHROOM BISQUE
270
WHITE RUSSIAN CASSEROLE
280
BISQUE
OK WHAT THE HECK IS BURGOO ? LOUISVILLE BURGOO
270
CHAPTER 21: BREAKFAST
281
270
CAJUN BREAKFAST SAUSAGE
281
CHAPTER 20: CASSEROLES
271
TOAST WITH SORGHUM TOPPING
281
FAMILY FIRST
271
CORNED BEEF HASH
282
AUNT SUE’S HASH BROWN CASSEROLE
271
SAWMILL GRAVY
282
AUNT BARBIE’S GROUND BEEF CASSEROLE
271
APPLE DUMPLINGS
282
UNCLE CARROLL'S CORDON BLEU CASSEROLE
271
CAJUN BREAKFAST POTATOES
282
AUNT BARBIE’S SQUASH CASSEROLE
272
WEST TENNESSEE BREAKFAST
283
MACARONI & HAM CASSEROLE
272
SAUSAGE GRAVY OMELET
283
BROCCOLI CASSEROLE
272
PORTUGUESE FISHERMAN
283
BRATWURST & WILD RICE CASSEROLE
272
SCOTCH EGGS
283
ZUCCHINI-CHEDDAR CASSEROLE
273
CORN CASSEROLE
273
CRACKER BARREL® PANCAKES
284
ALASKAN CORN CASSEROLE
273
GERMAN APPLE PANCAKES
284
CAJUN CRAB CASSEROLE
273
GEORGIA PANCAKES
284
SHIPWRECK
274
THE PERFECT PANCAKE
285
VIDALIA ONION CASSEROLE
274
BANANA NUTMEG PANCAKES
285
DR. LAYHER'S SPANISH RICE CASSEROLE
274
ORANGE CARDAMOM PANCAKES
285
WILD RICE CASSEROLE
274
BUTTERMILK PANCAKES
285
SEAFOOD CASSEROLE
275
CAJUN PANCAKES
285
MILWAUKEE CASSEROLE
275
LEEK AND CHEDDAR PANCAKES
286
CHICKEN AND NOODLE CASSEROLE
275
MEXICALI CHEESE AND SAUSAGE FRITTATA
286
PANCAKES
284
12 Cajun In The Kitchen, ©2010, 2013
OZARK BREAKFAST PASS THE COLD CEREAL, PLEASE
286
WHY MOTHERS CRY
297
286
CHAPTER 23: BREAD, BISCUITS AND BEIGNETS 298
BAKED EGGS
287
MRS. WILKES BISCUITS
298
FARMERS BREAKFAST SKILLET
287
DICKEY FARMS® PEACH TEA BREAD
298
CAMPFIRE EGGS
287
ANNA-DAMA BREAD
298
CORNED BEEF HASH WITH EGGS
288
BOSTON BROWN BREAD
299
EGGS BENEDICT
288
JUSTIN WILSON’S HUSHPUPPIES
299
LUMBER JACK BREAKFAST
288
GERMAN BROWN BEER BREAD
299
BAUERNFRUHSTUCK (FARMERS BREAKFAST)
289
COUNTRY BISCUITS
300
MR. BELVEDERE’S EGG CASSEROLE
289
HOT CRUSTY BUTTERMILK BISCUITS
300
BREAKFAST PIZZA
289
MISS INA'S CHEESE BISCUITS
301
EGG AND BACON CASSEROLE
289
SOUTHERN CORNBREAD
301
FRIED APPLES
289
HOMEMADE YEAST ROLLS
301
EGG-SAUSAGE CASSEROLE
290
JOHNNIE CAKE
302
PAULA DEAN’S BREAKFAST BURRITO
290
90 MINUTE CINNAMON ROLLS
302
ACADIAN COUCH-COUCH
290
BLUEBERRY SOUR CREAM LOAF
302
NEW ORLEANS FRENCH TOAST
290
BANANA NUT MUFFINS
303
CHOCTAW BREAKFAST
290
CAJUN BREAD
303
FINNAN HADDIE
290
METHODIST BREAD
303
SAUSAGE & GRITS CASSEROLE
291
MOM'S SOURDOUGH BREAD STARTER
303
PAIN PERDU ( LOST BREAD )
291
CORN CAKES COUCH COUCH
303
CREOLE CALLAS (RICE CAKES )
291
BEIGNETS
304
292
GRAMMIE’S PUMPKIN BREAD
304
POT ROAST
292
SOUTHERN SKILLET CORNBREAD
304
GOULASH
292
BLUEBERRY BUTTERMILK MUFFINS
304
STUFFED PEPPERS
292
POTATO BISCUITS
305
CARROT RAISIN SALAD
293
CHERRY PECAN BREAD
305
MOM’S SOUR CREAM CUCUMBERS
293
EASY FRENCH BREAD
305
MOM’S GRITS
293
ITALIAN FRIED BREAD
305
CHICKEN POT
293
GEORGIA-STYLE HUSH PUPPIES
306
HER DIVINITY ROCKS!!!
294
FRESH APPLE BREAD
306
MEAT LOAF
294
BEER BREAD
306
SKILLET SPARERIBS
294
MUFFALETTA BREAD
306
FRIED CORN MANQUÉ CHOUX
295
SPOON BREAD
307
MOM’S FRIED CHICKEN
295
CHRISTMAS BREAD
307
GIBLET STUFFING
295
BREAD PUDDING
307
FRIED CATFISH
296
HOT CROSS BUNS
308
CATFISH BEER BATTER
296
CHAPTER 24: SWEET THINGS
309
CAJUN MEAT PIE
296
PIES FIRST
309
MOM’S DATE ROLE
296
CHAPTER 22: MOM’S COOKING
SOUTH GEORGIA BUTTERMILK PIE
309
13 Cajun In The Kitchen, ©2010, 2013
GEORGIA STRAWBERRY PIE
309
ACADIAN GATUEAU DE SIROP
320
LEMON PIE
309
VACHE SAINTE - HOLY COW !
321
CLASSIC PECAN PIE
310
OLD FASHIONED MISSOURI PECAN PIE
310
CHOCOLATE CHIP COOKIES
321
TENNESSEE SWEET POTATO PIE
310
OLD FASHIONED APPLE SAUCE
321
KENTUCKY BOURBON PIE
310
PUPPY CHOW
322
PEACH CRUMB PIE
311
BANANA PUDDING
322
311
BANANAS FOSTER
322
LOUISIANA RING CAKE
311
CHERRIES JUBILEE
322
MOM’S POUND CAKE
312
AUNT SUE’S BLUEBERRY COBBLER
322
MORAVIAN SUGAR CAKE
312
STEWED APPLES
323
DICKEY FARMS PEACH UPSIDE DOWN CAKE
312
AMBROSIA - CAJUN FRUIT SALAD
323
MAPLE SYRUP CAKE
313
PEPPERMINT BARK
323
BETTER THAN SEX CAKE
313
DEATH BY CHOCOLATE
324
JAM CAKE
313
TRADITIONAL SALT WATER TAFFY
324
RED-VELVET CAKE
313
AMISH FUDGE
324
VERMONT CHOCOLATE POTATO CAKE
314
KENTUCKY KERNELS
324
LOUISIANA PRALINE CAKE
314
TOFFEE BUTTER CRUNCH
324
BUTTERMILK POUND CAKE
315
CHAPTER 25: MARDI GRAS !
325
MISSOURI APPLE CAKE
315
CREPES
326
MORAVIAN SUGAR CAKE
315
KING CAKE
326
ZUCCOTTO (ITALIAN CAKE)
316
SEAFOOD MARDI GRAS
327
GATEAU DE CAJUN ( CAJUN CAKE )
316
MARDI GRAS GRILLED SHRIMP AND SAUSAGE
328
CREOLE CHRISTMAS CAKE
316
ROAST SUCKLIN ' PIG
328
MISS INA'S BOURBON CAKE
317
GAUTREAU’S MARDI GRAS GRILLAGES AND GRITS 329
CARROT SPOON CAKE
317
BAKED SHRIMP & FETA CHEESE
329
317
CHAPTER 26: SOUTHERN COMFORT
330
OZARK MOUNTAIN SUGAR COOKIES
317
GREENS
330
LADYFINGERS
317
TURNIP GREENS
330
MEXICAN WEDDING COOKIES
318
TURNIP GREENS & POTATOES WITH DRESSING
331
MONSTER COOKIES
318
SAUTÉED COLLARD GREENS
331
318
FRIED GREEN TOMATOES
331
NEW ORLEANS BREAD PUDDING
318
SOUTHERN FRIED PORK CHOPS
331
THE FIRST LADY'S PUDDING
318
MACARONI AND CHEESE
331
SOUTHERN BANANA PUDDING
319
THE BEST MAC & CHEESE EVER
332
319
THE PRESIDENT'S MACARONI & CHEESE
332
WHITE CHOCOLATE CRÈME BRŬLÈE
319
PORK CHOPS AND SWEET POTATOES
332
BOURBON PECAN PRALINES
319
COUNTRY CAPTAIN
332
GEORGIA PEACH COBBLER
320
MISSISSIPPI MEAT BALLS
333
UKRAINIAN CHERRY CHARLOTTE
320
FRIED GREEN TOMATOES
333
CAKES SECOND
®
COOKIES
PUDDING
BUNCH OF OTHER STUFF THIRD
WHY ENGINEERS DON'T WRITE RECIPES
321
14 Cajun In The Kitchen, ©2010, 2013
CHAPTER 27: ST. PATTY'S DAY IN KCMO
334
A LOW COUNTRY SPECIALTY
344
SHEPHERD’S PIE
334
MULLETS’ INLET, SOUTH CAROLINA
345
ULSTER CHAMP TOPPING
335
IRISH SODA BREAD
335
BEEF IN GUINNESS
335
BEEF AND GUINNESS PIE
335
BOILED PEANUTS
346
SAUSAGE & POTATO CODDLE
336
ST. SIMON’S ISLAND SHRIMP BOG
346
IRISH POTATO PATTIES
336
TYBEE ISLAND SAUSAGE PIE
346
IRISH CABBAGE ROLLS
336
GEORGIA PEANUT BRITTLE
347
KANSAS CITY CORNED BEEF HASH
337
75TH STREET CORNED BEEF & CABBAGE
337
IRISH SAINT PATRICK'S SOUP
LOW COUNTRY ROASTED OYSTERS LOW-COUNTRY SAMPLER CHAPTER 29: GEORGIA'S LOW COUNTRY
DICKEY FARMS
345 34 5 346
347
GRILLED PORK CHOPS WITH PEACH SAUCE
347
337
GINGER AND PEACHES CHICKEN
347
BAKED CORNED BEEF
337
SWEET POTATO SOUFFLÉ
348
FROG’S ASS SHOT
338
VIDALIA ONION RINGS
348
CABBAGE AND POTATO BAKE
338
ROASTED VIDALIA’S
348
COUNTY CORK IRISH STEW
338
PEPPER NUTS
348
IRISH BUBBLE AND SQUEAK
338
LOBSTER SAVANNAH
348
339
VIDALIA ONION & HAM BRUSCHETTA
349
O'MILKSHAKE
339
SHRIMP AND GRITS - A SAVANNAH TRADITION
349
ICED IRISH CRÈME COFFEE
339
IRISH CREAM LIQUEUR
339
IRISH COFFEE
339
ST PATTY'S DAY LIBATIONS
IRISH HUMOR
339
THE ERRAND
339
THE BROTHEL
339
CHAPTER 28: SOUTH CAROLINA LOW COUNTRY 340
CHAPTER 30: FOOTBALL AND TAILGATING
350
DAWGS FIRST
351
TUNA STUFFED EGGS
351
GEORGIA CAVIAR
351
ROAST BEEF POOR BOY
351
CHILI BURRITOS
351
SOUTHERN WINGS
352
CHARLESTON SHRIMP PIE
340
HONEY BARBECUE WINGS
352
BRUNSWICK STEW NO 2.
340
EXTRA SPECIAL BURGERS
352
LOW COUNTRY BOIL
341
FROGMORE STEW
341
REUBEN BURGER BLEU CHEESE BURGERS
35 2 35 2
PINTO BEANS AND HAM HOCKS
341
LOW COUNTRY RED RICE
341
LOW COUNTRY SHRIMP SPREAD
342
BONELESS BAKED SHAD WITH LEMON BUTTER
342
STEWED CRABS
342
LIKKER PUDDING
342
SEAFOOD MUDDLE
342
THE WORLD’S BEST SOFT-SHELL CRABS
343
DO IT YOURSELF SOFT SHELL CRABS
343
HOLLE’S LOW COUNTRY CRAB PIE RECIPE
343
CHILI DAWG NACHOS
353
HOGS IN
353
A
SLEEPING BAG
SAUERKRAUT DIP
353
GEORGIA CRACKER SALAD
353
GEORGIA RED COCKTAIL
353
BULLDAWG BEANS
353
“IT’S FOOTBALL TIME IN TENNESSEE !!”
354
VOLUNTEER TAILGATE COLE SLAW!
354
HOT & SPICY CHEX PARTY MIX
354
BIG ORANGE BEAN SALSA
354
15 Cajun In The Kitchen, ©2010, 2013
GRILLED CORN SALSA
354
THE DENVER SANDWICH
367
GAME-DAY SANDWICH
355
GULF COAST SHRIMP PO’ BOY
367
TENNESSEE CAVIAR
355
SANDRA LEE'S CRAB PO' BOYS
367
VICTORY DIP
355
BOURBON STREET PO' BOY
368
ORANGE AND WHITE CAKE
355
NEW ORLEANS’S MUFFALETTA SANDWICH
368
FRIED GATOR TAIL
356
CHICAGO-STYLE HOT DOG
369
COOKED DAWGS !
356
NEW ENGLAND DOGS AND SLAW
369
SPINACH DIP
356
PHILLY CHEESE STEAK SANDWICH
370
356
THE SOUTHERN SLAW DOG
370
SMOKEY'S FAVORITE
356
GEORGIA BUTTER BURGER
370
LITTL' SMOKIES
357
SMOKIE'S SALSA DIP
357
CHOOSE THE RIGHT MEAT
370
EASY GREEN CHILE BURROS
357
SEASON AWAY
371
FOUR BEAN SALAD
357
PLAY WITH YOUR FOOD
371
ROCKY TOP NACHOS
357
GRILLING IT UP
371
ROCKY TOP
358
CHEESE
371
CHAPTER 31: FOOTBALL & CHILI
359
CAJUN CHEESEBURGERS
372
CINCINNATI CHILI “5-WAY”
359
JUSTIN WILSON'S EGG SALAD
372
FIERY GREEN CHILI
359
MEATBALL SANDWICH
372
WILLIAMS BEST-EVER CHILI
360
DAGWOOD SANDWICH
372
WHITE BEAN CHILI
360
CAJUN CRAB CAKE PO' BOYS
373
AL ROKER'S CHILI
360
DRESSED OYSTER PO’BOYS
373
MILD GREEN CHILI
361
FRIED EGG AND HAM BAGEL
374
THREE ANIMAL CHILI
361
CAJUN EGG SALAD
374
BAD ATTITUDE CHILI
362
CHICKEN SALAD SANDWICH
374
THE PERFECT TAILGATE CHILI
362
GRAVLAX AND CREAM CHEESE
374
GREEN CHILE STEW
362
CUCUMBER & TOMATO
375
CHILES RELLENOS
363
A WORKING MAN’S SANDWICH
375
TEXAS CHILI
363
REUBEN SANDWICH
375
SENATOR BARRY GOLDWATER'S CHILI
363
BARBECUED BEEF SANDWICHES
375
CHILI TIPS
364
CORN DOGS
376
CHAPTER 32: SANDWICHES
365
MY ALL-AMERICAN GRILLED CHEESE
376
CHICAGO’S ITALIAN SAUSAGE SANDWICH
365
FRIED OYSTER PO’BOYS
376
PHILLY’S ITALIAN STEAK SANDWICH
365
A CAJUN FAMILY BLESSING
376
CHAPTER 33: COPYCAT RECEIPTS
377
THE BEST DAMN HAMBURGER
IN
THE WORLD
THE PERFECT BURGER
PITTSBURGH'S ORIGINAL DEVONSHIRE SANDWICH 365
370
®
LOS ANGELES: PHILIPPE'S FRENCH DIP SANDWICH 366
CHI-CHI’S BAKED CHICKEN CHIMICHANGAS
377
LOUISVILLE'S HOT BROWN
JOE’S CRAB SHACK’S® BLUE CRAB DIP
377
366
®
NEW ENGLAND CLAN ROLLS
366
HOOTER’S BUFFALO WINGS
377
NEW JERSEY TAYLOR HAM SANDWICH
366
APPLEBEE’S®CHICKEN CHEESE TORTILLA SOUP
378
THE ST. PAUL SANDWICH
®
367
CINNABON’S CINNAMON BUNS
378
16 Cajun In The Kitchen, ©2010, 2013
BOSTON MARKET’S® CREAMED SPINACH
379
OLIVE GARDEN’S ®5 CHEESE LASAGNA
379
BRÜHWURST - SCALDED SAUSAGES
391
OLIVE GARDEN’S ® ZUPPA TOSCANA SOUP
379
KOCHWURST - BOILED SAUSAGES
391
OLIVE GARDEN’S ® TOASTED RAVIOLI
380
ROHWURST - PRESERVED SAUSAGES
391
COURT OF THE TWO SISTER’S® SHRIMP CREOLE 380
BRATWURST
391
JIMMY BUFFET'S® PERFECT MARGARITA
380
KNACKWURST
391
®
CRACKER BARREL’S FRIED APPLES
380
WEISSWURST - WHITE SAUSAGE
392
CRACKER BARREL’S® HASH BROWN CASSEROLE
381
LIVERWURST – LIVER SAUSAGE
392
NEIMAN MARCUS® COOKIE RECIPE
381
BRAUNSCHWEIGER
392
CHEESECAKE FACTORY’S® PUMPKIN PIE
381
BLUTWURST
392
OUTBACK'S® ALICE SPRINGS CHICKEN
381
APPLEBEE’S® SANTA FE STUFFED CHICKEN
382
AUNTIE ANNE’S® SOFT PRETZELS
382
EIN “HELLES”
393
HOUSTON’S® SPINACH AND ARTICHOKE DIP
383
EIN “HEFE WEIZEN”
393
CRACKER BARREL’S® COCA-COLA® CAKE
383
EIN “MÄRZEN”
393
BOSTON MARKET’S® DILL NEW POTATOES
383
EIN “DUNKELES”
393
POPEYE’S® CAJUN GRAVY RECIPE
384
EIN “DOPPELBOCK”
393
RUSTY PELICAN® HONEY SALAD DRESSING
384
EIN “EISBOCK”
394
LAWRY’S® CREAMED SPINACH
384
ANDECH’S MONASTERY & BREWERY
394
NEELEY’S® BBQ SWEET AND SPICY SLAW
384
CHAPTER 35: ADULT BEVERAGES
395
THE PREFECT CURE FOR A HANGOVER
395
BOURBON
395
CHAPTER 34: DEUTSCHLAND
385
JÄGERSCHNITZEL (HUNTERS CUTLETS)
386
BAVARIAN POT ROAST RECIPE
386
SPÄTZLE (EGG NOODLES)
386
KARTOFFEL KLÖßE (POTATO DUMPLINGS)
387
KARTOFFELSALAT (POTATO SALAD)
387
GURKENSALAT (CUCUMBER
387
SAUERKRAUTSUPPE (SAUERKRAUT SOUP)
387
RAHMSCHNITZEL (CREAM SAUCE CUTLETS)
388
REAL GERMAN SAUERKRAUT
388
ROTKOHL (RED CABBAGE)
388
SAUERBRATEN II (SOUR ROAST BEEF)
389
OKTOBERFEST HÄHNCHEN (FEST CHICKEN)
389
GERMAN STYLE COOKED APPLE AND CABBAGE
389
SWABIAN SAUERKRAUT STEW
390
BRÖTCHEN (DINNER ROLLS)
390
BAUERNFRÜHSTÜCK
390
APFELSTRUDEL (APPLE STRUDEL)
390
SCHWARZWÄLDER-KIRSCHTORTE
391
391
BEER GERMAN BEER - BAVARIAN STYLE
385
WIENERSCHNITZEL-SCHWEINESCHNITZEL
SALAD)
WŰRST (SAUSAGES)
392 393
CAMPARI SPRITZER
395
LEMONADE
395
HURRICANES
396
HURRICANE CAROLINE
396
CHAMPAGNE PUNCH
396
TWO SISTERS TODDY
396
HOT RUSSIAN TEA
396
TENNESSEE SOUR MASH WHISKEY
396
JACK DANIEL’S® TENNESSEE TEA
397
APPLEJACK
397
ROCKY TOP SIPPER
397
LOTS’A BLOODY MARY
397
BLOODY MARY, NEW ORLEANS STYLE
397
BLOODY HELL!, MARY
398
LONG ISLAND ICED TEA
398
KANSAS CITY ICE WATER
398
SPŌDIE ODIE
398
TENNESSEE HOT TODDY
398
17 Cajun In The Kitchen, ©2010, 2013
CHATHAM ARTILLERY PUNCH
399
JIMMY BUFFET’S MAI TAIS
399
THE FISH MARKET
405
SOUR PEACH
399
ALFRED’S STEAKHOUSE
405
THE PERFECT BLOODY MARY
399
TON KIANG
405
CHESAPEAKE MARY
399
THE SPINNAKER
405
THE PERFECT MARTINI
399
COLE’S CHOP HOUSE
405
THE PERFECT LIME COOLER
400
SILVERADO RESORT
406
SOUTHERN SWEET TEA
400
GORDON BIERSCH
406
DICKEY FARMS® PEACH ICED TEA
400
A SOUTHERN BELL
400
LAWRY’S THE PRIME RIB
406
HIMALAYA SUNRISE
400
NICK’S FISHMARKET
406
THE PERFECT MANHATTAN
400
ROMANO’S
406
THE PREFECT MARGARITA
401
MORTON’S OF CHICAGO
406
BILLY GOAT TAVERN
407
401
PIZZERIA UNO
407
401
BOSTON BLACKIE’S
407
CALIFORNIA
CHICAGO
PETE FOUNTAIN’S PERFECT HURRICANE COCKTAIL 401 GIN & TONIC ANOTHER GREAT BEACH DRINK: SEA BREEZE PARTY DRINKS
404
401
406
CINCINNATI
407
CRAN-RASPBERRY SPRITZER
401
SKYLINE CHILI
407
ALOHA SUNRISE
401
THE PRECINCT
407
PLANTER’S PUNCH
401
STRASSE HAUS
407
MARGARITA MARY
402
COLORADO MICRO-BREWERIES
407
402
BRECKENRIDGE BREWERY
407
THE ORIGINAL SAZERAC COCKTAIL
402
TOMMYKNOCKERS BREWERY
407
MINT JULEP
402
ESTES PARK BREWERY
407
HOMEMADE LIBATIONS
402
DURANGO BREWING CO
407
CHRISTMAS SPIRIT
402
CHERRY LIQUEUR
402
MCCORMICK & SCHMICKS
408
HOMEMADE IRISH CREAM
403
MAGGIANO’S LITTLE ITALY
408
HOMEMADE CRANBERRY LIQUEUR
403
BLUE WILLOW INN
408
HOMEMADE AMARETTO
403
MRS. WILKES DINING ROOM
408
PERFECT SANGRIA
403
NITA’S PLACE
408
CHAPTER 36: MY FAVORITE PLACES TO EAT
404
LADY AND SONS
408
WHAT'S A GOTTA?
404
BOSTON
404
STONEWALL INN
409
404
STROUD’S
409
CAJUN COUNTRY
404
PLAZA III
409
PREJEAN’S
404
SPEAKING
CAFÉ VERMILIONVILLE
404
BICHELMEYER'S MEATS
409
FESTIVALS ACADIANS
404
JESS AND JIMS
409
JACK FIORELLA’S SMOKE STACK
409
THE ORIGIN
OF THE
COCKTAIL
UNION OYSTER HOUSE
GEORGIA
408
KANSAS CITY, MO
OF
409
STEAK.
409
18 Cajun In The Kitchen, ©2010, 2013
GAROZZO’S
409
YIA YIA’S
409
TATSU’S
409
75TH STREET BREWERY
409
NEW ORLEANS
410
K-PAUL’S LOUISIANA KITCHEN
410
ANTOINE’S RESTAURANT
410
BRENNAN’S RESTAURANT
410
NOLA RESTAURANT
410
ARNAUD’S RESTAURANT
410
THE COURT OF TWO SISTERS
410
CAFE DU MONDE
410
COMMANDER’S PALACE
410
UGLESICH’S
410
MOTHER’S
410
ACME OYSTER HOUSE
410
NEW JERSEY
410
ROD’S STEAK HOUSE
411
CHARLIE BROWN’S
411
CAPTAIN’S GALLEY
411
THE OFFICE
411
DUBLIN PUB
411
BERNARDSVILLE STONE TAVERN & BREWERY
411
BLACK HORSE INN
411
BRIDGEWATER MANOR
411
SOUTH CAROLINA
411
NANCE’S RESTAURANT
411
CALABASH-STYLE SEAFOOD
411
CRABBY MIKE’S
412
CAPTAIN BENJAMIN’S CALABASH SEAFOOD
412
NORTHERN VIRGINIA
412
DA DOMENICO
412
THE SERBIAN CROWN
412
PHILLIPS SEAFOOD GRILL
412
CHESAPEAKE GRILL
412
ERNIE’S ORIGINAL CRAB HOUSE
412
CHAPTER 37: THE DEFINITIVE WORD ON HERBS 413 INDEX OF HERBS ALLSPICE ANISE
BASIL BAY LEAVES
41 3 41 3
CARAWAY SEEDS CARDAMOM
41 3 41 3
CAYENNE PEPPER CELERY SEED
41 3 41 3
CHERVIL CHILI POWDER
41 3 41 3
CHIVES CINNAMON
41 3 41 3
CILANTRO CLOVES
41 4 41 4
CORIANDER SEEDS CUMIN
41 4 41 4
CURRY POWDER DILL FILE’ POWDER
41 4 41 4 41 4
FENNEL SEED GARLIC
41 4 41 4
GINGER MACE
41 4 41 4
MARJORAM MSG
41 4 41 4
MINT MUSTARD
41 4 41 4
NUTMEG OREGANO
41 4 41 4
PAPRIKA PARSLEY PEPPER, BLACK
41 4 41 5 41 5
POPPY SEEDS ROSEMARY
41 5 41 5
SAFFRON SAGE
41 5 41 5
SAVORY SESAME SEEDS
41 5 41 5
TARRAGON THYME
41 5 41 5
TURMERIC
41 5
HARVESTING
413 413 413
AND
DRYING HERBS
415
CHAPTER 38: CAJUN GLOSSARY
416
TO ALL
418
19 Cajun In The Kitchen, ©2010, 2013
TRADEMARKS: A.1. Sauce, Grey Poupon and Velveeta are registered trademarks exclusively of Kraft Food Groups, 1 Kraft Court Glenview, IL 60025 Cajun Power, Cajun Power Garlic Sauce, Cajun Power Dry Spice and Cajun Power Worcestershire Sauce are registered trademarks of Cajun Power® Sauce Mfg, Inc., 10218 LA Hwy. 82, Abbeville, LA 70510 Coca-Cola, Coke, and Fresca are registered trademarks of the Coca-Cola Company, P.O. Box 1734, Atlanta, GA 30301, USA Cointreau is a registered trademark of Rémy Cointreau, 21 Boulevard Haussmann, 75 009 Paris, France Grand Marnier is a registered trademark of Marnier Lapostolle Inc :717 Fifth Avenue, 22nd Floor New York, NY 10022 USA Gulden’s Spicy Brown Mustard and Tennessee Pride County Sausage are registered trademarks of ConAgra Foods, Inc. 1 ConAgra Dr Omaha, NE 68102 Heinz Ketchup, Heinz 57 Sauce and Lea & Perrins Worchestersgire Sauce are register trademarks of H.J. Heinz Company Pittsburgh, PA 15230 Hellmann’s Mayonnaise is a registered trademark of Unilever, 800 Sylvan Avenue, Englewood Cliffs, New Jersey 07632 Jack Daniels is a registered trademark of Jack Daniels Distillery, Lynchburg, TN 37352 Kikkomen’s Soy Sauce is a registered trademark of the Kikkomen Corporation, 250 Noda, Noda-shi, Chiba 278-8601, Japan Lawry’s Seasoning Salt is a registered trademark of Lawry’s Foods, LLC, 222 E. Huntington Drive, Monrovia, CA 91096 Maytag Blue Cheese is a registered tradmark of Maytag Dairy Farms, 2282 E 8th St N Newton, IA 50208 Old Bay Seasoning is a registered trademark of Old Bay Company, 211 Schilling Cir, Hunt Valley, MD 21031 Pickapeppa Sauce is a registered trademark of Pickapeppa Warbac Sale, 722 Martin Behrman, Metairie, LA 70005 Real Lemon Concentrate is a registered trademark of Dr Pepper/Seven Up, Inc., P.O. Box 86077, Plano, TX 75086-9077 Samuel Smith Nut Brown Ale is a registered trademark of Samuel Smith Old Brewery, High Street, Tadcaster, North Yorkshire, LS24 9SB UK Smithfield Hams is a registered trademark of Smithfield Foods, Inc., 200 Commerce Street, Smithfield, VA 23430 Szeged Hungarian Paprika is a registered trademark of Edelweiss Imports Ltd 1921-20th. Ave. N.W. Calgary , Alberta T2M 1H6 Canada Tabasco is a registered trademarks exclusively of McIlhenny Company, Avery Island, LA 70513. Tony Chachere's Creole Seasoning is a registered trademark of Tony Chachere's Creole Foods, 519 N. Lombard St., Opelousas, LA 70570 Zatarains Creole Mustard is a registered trademark of McCormick and Company, Inc., 211 Schilling Circle Hunt Valley, MD 21031
Product names, logos, brands, and other trademarks listed or not listed above but referred to herein are the sole property of their respective trademark holders
Cajun In The Kitchen, © 2013 Carroll F. Pujol Limited use, including the downloading and/or copying of information contained herein is granted without permission.
20 Cajun In The Kitchen, ©2010, 2013
IN THE BEGINNING
the famous chiefs of Paris, New York, Toronto or San Francisco. You will find few of them in the New York Times Cookbook. They are from friends and family, passing acquaintances even a chef or two that I have harassed. All from my youth in Caruthersville, my college days in Tennessee, many years living in Europe, California, New Jersey, Kansas & Georgia and over 40 wonderful years of marriage to a very tolerant and special lady with her English / Italian heritage.
As a young boy growing up in the Bootheel of Missouri, I thought everybody ate the same food my mother made. It wasn’t until I was a teenager that I realized that my mother’s table fare was just a little different than most of my friends. We had the traditional southern dishes such as fried chicken, pot roast and a hundred or so varieties of casseroles mothers always seem to know how to concoct, but every now and then we had something special; good country food with a backwoods Tennessee flair and sometimes a meal that had just a touch of my dad’s Cajun heritage thrown in.
Finally, some of my favorites come from our numerous summer vacations along the Atlantic and Gulf coasts; from the Low Country of South Carolina and Georgia to the Cajun county of Louisiana. And because we lived for over seventeen years in Kansas City there are just a few recipes from the heartland of American. Oh, there might be one or two about BBQ, KC style of course.
Special, of course, is a relative term. Today, my tastes in food have expanded somewhat. I love dishes such as grilled swordfish, smoked salmon, corned beef and cabbage, chateaubriand, lobster, and all things baked, not fried a direct result of my wife’s New England heritage. I have lived and eaten foods all over the world, from Asia to the Middle East; from the left coast of American, New Orleans to Montreal and New York; to Florence and Venice Italy, Berlin and Augsburg Germany to Paris and London; even a few places in Tehran I’m probably still not suppose to talk about. But as with most men, my mother’s cooking and her simple table fare still have a special place in my heart.
To set your mind in the proper state, I need to give you a taste of what it was like growing up in the Bootheel. Jill Connor Browne of Jackson, MS, the author of the books about the Sweet Potato Queens, two New York Times Bestsellers, has a very funny story about Caruthersville, Mo. Ms. Browne says in her book “God Save the Sweet Potato Queens”: “I read with interest and alarm the missive I received from a woman named Trish, who said that a number of years ago, she had actually been arrested in Caruthersville, Missouri, for saying “dickhead”. This seems harsh to me. It seems, at the time, that community had an ordinance against women using profanity. Trish didn’t relate to me the circumstances that caused her to use this epithet—like, for instance, whether she directed it at a policeman who had perhaps merely stopped her for a routine traffic citation? Or did she, in fact, just use the term within the confines of a private conversation, only to be hauled off by the eavesdropping jack-booted language police? If you happen to be passing through Caruthersville, Missouri, please ask them what their current policy is on “dickhead”. Its information we all need. If there really is an ordinance that applies only to women using profanity, well then, we’re just gonna' have to plan a road trip, now aren’t we? I just want to make sure that if it’s legal for anybody to say ‘dickhead”, or if it’s legal for only some of us to say “dickhead”.
Okay, so maybe it was a tad bit lower than that.
MISSISSIPPI RIVER RAT I was born in Memphis, Tennessee and grew up in the Missouri Bootheel in a town called Caruthersville, right on the Mississippi River, just a ferry crossing (that’s Powell’s Ferry) from Lake County, Tennessee and about ten miles from the Arkansas state line. With kin folk just across the river in Humboldt, Bells, and Jackson, Tennessee to remind me of my mother’s family and her cooking influenced by my father’s Algiers/Greta, Louisiana Cajun heritage, you knew who you were and where you were from just by the setting of the table. Meals were hearty, stick to the ribs affairs that were easy to fix and always inexpensive to make. Most of the time if you hadn’t grown it, caught it, shot it, Mr. Jim and Miss Ina (our next door neighbors) hadn’t shared it with us or it wasn’t on sale at Mr. Brown’s grocery store, you probably didn’t need it anyway. What follows is more narrative than cookbook, but I apologize to no one. This is a labor of love and frankly I do it just for the fun of it. And I am writing about something I dearly love: food.
I’m sure this little episode occurred during the infamous reign of mayor B. F. “Hot” Rogers back in the 50’s or early 60’s. Sounds like something ole Hot or Clyde Orton (the typical Southern Sheriff) would do. They usually had as
There is history and culture here, Cajun culture and yes, there is lots of food. The recipes that follow are not from 45
Cajun In The Kitchen, ©2010, 2013
many votes from dead Democrats as live ones. It’s my understanding that during the 1960 Presidential election, Hot and Clyde passed out more half pints of whiskey than Jack Daniels bottled that year. I dunno', could be just a rumor goin’ ‘round. If Jill and her Sweet Potato Queens show up in Caruthersville today, God help Diane Sayers. I went to high school with Diane, Caruthersville’s current mayor. Oh, and the District Attorney is Mike Hazelwood. I went to high school with Mike also. Considering the job he has now and the side of the law he is apparently representing, God has already been particularly helpful to Mike so I guess he is on his own…..
BEWARE ALL YE WHO ENTER HERE…. Louisiana food, especially Cajun style is in my not-sohumble opinion, some of the best cuisine in the world. However, it isn’t always what you’d call healthy.
“It ain’t da seafood dat makes ya fat ... it’s da batta!”. Many of the recipes that follow are probably not for people obsessed with watching their intake of fat or calories……. Oh but Cher, talk about ya’ good! However, since March of 2007 after quadruple bypass surgery to fix 4 clogged arteries, I have decided to offer these simple bits of advice for all the food herein….
Whenever possible substitute EVOO for all oils and fats, including butter. (just damn)
You can get by with a little bacon seasoning, but only occasionally.. That hurts, I know, but it is best for all of us.
For frying, use a 50-50 mix of peanut oil and canola oil. Cut down or completely eliminate the salt. Use more cayenne or other spices.
Substitute equal amounts of Splenda® for sugar in all recipes.
Last
but not least, if you’re going to do it, do it in moderation.
Fix this stuff only occasionally. Be nice to yourself the rest of the time and make these treats special. You'll enjoy them more and frankly you'll live longer to enjoy more of them.
46 Cajun In The Kitchen, ©2010, 2013
WHAT IS A CAJUN?
A Cajun is a link to a proud and glorious heritage. He is a man of tolerance who will let the world go its way if the world will let him go his. He is a complex person, with as many ingredients in his soul as the gumbo Mama makes for special company. He descends from a people of courage and honor. He has respect for those who earn it, the wrath of hell for those who deserve it, charity for those who need it, a smile for those who return it and love for all who will share it.
As my mother told me many times, my father was Cajun, so I guess part of me is Cajun. According to the history books, most Louisiana Cajuns were descendants of a hardy group of French Canadians who were thrown out by the Bloody British in the 1750’s and migrated down the Allegheny, Ohio, and Mississippi rivers eventually settling in the bayous and marshes of southern Louisiana. The name Cajun is a contraction of “Acadienne” or Arcadian, derived from the area in Canada they lived for many years.
A Cajun knows the difference between the cutting edge of humor and the cutting edge of his knife. Laugh with him and you will find out how sharp his wit can be. Laugh at him and you will find out how sharp his knife can be. A Cajun’s devotion to his family and friends is second only to his devotion to God. To dishonor or endanger a Cajun’s family or friends is to ensure a speedy audience with the Devil.
Most were French Protestants, but some were from the Perenees Mountains in southern France with a Spanish Basque Catholic heritage. Many carried a common Spanish name like Pujol or Castile but were in fact French Basque, cousins to their Spanish Basque kin living in Northern Spain.
A Cajun firmly believes it is best to be judged by 12 of his fellow citizens than to be carried out by 6. He is a man you want to call friend -- for if he's your friend he will give you the last crawfish in his net and the biggest catfish on his line. But as good a friend as he is, he can be as formidable a foe. All he needs to satisfy a deal is a man's word or his handshake -- but do not go back on either
Hundreds of families from southern France migrated to French Canada from the early 1500’s until the bloody British kicked them out around 1750. The Brits put the French Protestants (Huguenots) on boats headed for Charleston, SC and Savannah, GA; the Catholics were marched at the tip of the bayonet to the Canadian/US border and told to, ‘Start walking!” From here they walked all the way to the other French territory in the new world, Louisiana. Many settled in the bayous and swamps of southern Louisiana and named their new home Arcadia.
If a Cajun likes you he’ll give you his whole wide wonderful world and if he doesn’t you’re just as likely to get the back of his hand and the toe of his boot. He can be as stubborn as a mule and as mean as an old prop-cut gator. If he sets his mind on something, he’d just as soon French kiss a muskrat as yield to another’s opinion. As fun loving as he is, a Cajun can work as hard and long as any man. With nothing but the sweat of his brow and love in his heart, he carved Arcadian from the swamp and marshes of the Louisiana’s low country with little more than his bare hands. And when the work was done today as then, a Cajun can sweep you right into a wonderful world of joie de vivre with an accordion chorus of “Jolle Blonde” and a few little words, five to be exact........
That gives you the academician’s explanation of who we are. Now I will tell you the real story. A Cajun likes fiddles and accordions in his music, shrimp in his nets, pepper in his court bouillon, friendliness in his neighbors, and love in his home. A Cajun dislikes being hurried when he’s resting, distracted when he’s working and people who don’t laugh enough, fish enough or enjoy enough of all the good things God has given to the Cajun country.
Laissez Les Bon Temps Rouller ! -- Let The Good Times Roll !
A Cajun likes to dance and laugh and sing when his week of hard work has ended. And, just as a Saturday night at the Fais-do-do replenishes his store of energy so that he may meet the next week’s chores, Sunday at church refreshes his spirit and keeps strong his always sustaining faith.
Frier de Mon Heritage Acadienne For those without the understanding of Cajun French, that means “Proud of my Cajun Heritage"
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CAJUN COUNTRY
peppers, even hot cayenne peppers, ham, sausage, oysters, duck, the list goes on forever. There are as many ways to prepare Cajun-style food as there are families in the bayous, but a few things are standard. First and always is the most of common ingredients found in most Cajun dishes, “The Trinity”. The Trinity (The Father, Son and Holy Ghost) of Cajun cooking is comprised of onions, sweet peppers (usually green, yellow, or red) and celery, a Cajun version of the French “Mirepoix”. Sautéing these three items with garlic in bacon fat, butter or oil is the first step to most meals. Whether to use tomatoes or not and hot sauce are a matter of personal taste. Cayenne and hot sauces are common, but not to the extent most non-Cajuns believe. This was simple, Cajun food is for the family so the spicy menu was saved for special occasion like shrimp or crab boils where you invite the whole bayou to dinner. I tend to use a little more Tabasco®® than most people, except for Kenny of course.
Jacqueline Kennedy Onassis once referred to South Louisiana as “little France.’ This is the heart of French speaking Louisiana and what has become known as “Cajun Country.”
There are distinct differences between Creole and Cajun cooking, but in early days, it tended to depend on where you came from and how substantial your bank account was.
In Southern Louisiana the climate is subtropical, which really means hot and wet most of the year. Seafood is abundant and easy to catch. Fresh vegetables grow all year long. Pigs and chickens flourish with little care. A great place for growing bugs and snakes but for the early Cajuns, hard on their European palates.
Creoles bought their ingredients; Cajuns grew theirs. Creole tends to be more delicate and refined, and Cajun, simple and robust.
Arcadia does not lend itself to cattle or to root crops, and without refrigeration, food spoils very quickly. This created a crisis to the early Cajun families and their cooking habits. After barely surviving for as long as they could on corn-meal mush, they turned in desperation to the native Indians who taught them how to make lye hominy and grits. They were taught how to find and cook wild rice, fish, crabs, crawfish, and shrimp, and how to make gumbo, jambalaya, and corn bread.
Most Cajun families, unlike their rich city Creole cousins, were poor and lived off the land. Few items were purchased from the store. Items such as flour, salt and sugar were often bartered for, rather than purchased. Generally speaking, Creole and Cajun dishes are the same, and the difference lies in the cook. It has been said that Creole food is good, where as Cajun food is both good and fun. What more need be said? The following is a montage of hints, tips and yes, a few recipes. It will help set your mind in the style of Cajun cooking as well as provide some of the basic mechanics.
Cajun cooking, as we know it today, is the result of the combination of many diverse cultures found in Southern Louisiana. Gumbo is a good example of this. The basic recipe comes from the Indians, who thickened it with the powdered sassafras leaves called filé (pronounced “fee’lay”) and served it with rice. The roux (pronounced “rōō”), which adds such distinct flavor to gumbo, is French. Okra, often used as an alternative thickening, came with the African slaves. The peppers, which sharpen it all, came from the Indians of Central America and were first brought to Southern Louisiana by the Spanish. Into the gumbo you may put anything and everything in any quantity—rabbit, chicken, crabs, shrimp, greens, red, green, or yellow sweet
When a recipe calls for an herb or spice combination such as fine herbs, BBQ rub, sauces or herbes de Provence even something as Southern as poultry spice, don’t panic if you don’t have it. Make ‘em yourself. The recipes are all here and they are always better than store bought.
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I will use Extra Virgin Olive Oil “EVOO” with few exceptions when oil is called for here, but every now and then try it the original way. You'll survive.
LEFT COAST ADVISORY There is an old Cajun saying that Cajuns will eat anything that doesn't bite them first. This is a complete untruth. Cajuns will eat anything whether or not it bites them first, - thereby assuring that what they are about to eat is very much alive and worthy of the pot.
Chop 1 cup each onion, peppers and celery , quantity will vary. I usually use green peppers but red, yellow or a combination may be used. Sauté all ingredients until onion are translucent. Add garlic, the quality is to your taste, but I prefer about 1 fresh clove, chopped, per cup of Trinity. After the Trinity has started cooking, add the garlic to the mixture. Never add garlic to hot oil first. Burnt garlic is nothing like roasted garlic. Some people enjoy the taste of burnt garlic, but believe me it is an acquired taste.
Many of the recipes that follow are Cajun in origin. Others are what my Tennessee relations would call “company comin’ meals”. In many cases they were the major meal of the day, if not the only meal of the day, so they were ribstickin’, hardy affairs. Sausage jambalaya in most cases is a side dish but the receipt here is a main dish to be prepared for company.
Tip: The exception to that last point is a trick for those who have “problems” with garlic. If you would prefer a mild garlic flavor but not the problems, add about a half a tablespoon to the oil before adding the Trinity. Heat to a med-high constantly stirring the garlic until it begins to brown, not burn. Immediately remove from heat and remove as much of the garlic as possible. Return to heat and add Trinity to sauté. Some garlic will remain, but you generally will have the rich garlic flavor without the problems.
Cookware and utensils do make a difference. Le Crusenet® is the best, but along with them I use a couple of large seasoned cast iron pots. Old fashioned heavy bottomed cast iron pots and pans are perfect, if you know how to care for them. Most people don’t, thus the more expensive versions like Le Crusenet®. Always use wooden utensils with either. When they become stained or chipped, throw them away and get new ones.
FIRST, YOU START WITH A ROUX
Let me repeat myself: Never use metal utensils when cooking. Period. And dear Lord please keep the aluminum for your car engine and not for cooking pans.
Unless you are an accomplished cook, this may take a few attempts. The number one cardinal rule in making a proper roux is never, never, ever burn it. Medium to medium high heat is always better than high. This takes time. It ain’t California microwave cuisine. Your patience will be rewarded.
The ingredients in the recipes that follow are as original as possible and can be readily obtained anywhere with the possible exception of California where it’s illegal to eat or drink most anything that tastes good. You may wish to experiment and substitute a few “lighter” ingredients, but please, don’t change too much or you will lose the character of the food. If the contents appear just a little on the heavy side or you have invited your doctor to dinner, make a few heart-healthy changes but for heaven’s sake don't try to make every ingredient low-fat, low salt, low-this or low-that. All you'll manage to do is create something with no-taste. And where is the fun in that? You may live longer, but why?
Start with a cup; yes I said a cup of fat or oil. If you prefer butter, which I sometimes do, use a ratio of 2 parts butter to 1 part EVOO or even peanut oil. This will keep it from burning. Whatever oil you choose, you must be vigilant. The oil must be hot, but never smoking. Add a cup of shifted flour slowly (all purpose only) and stir and stir, and stir some more. The flour and oil will break down to a thin liquid but keep stirring. Turn the heat down if you even think you see or smell smoke. The trick is to gradually brown the flour. Did I mention that you gotta' keep stirring?
THE TRINITY Cajun cooking has one standard, everything else is to taste. It always contains the same basic ingredients called The Trinity: celery, sweet onions and sweet green peppers. And there is always a halo above The Trinity: garlic.
The degree of color determines the flavor of the roux. A light brown color is mild and should be used for most gravy. Using milk instead of water and adding sausage, a touch of Worcestershire, a little Tabasco® and serving over fresh biscuits makes the best breakfast you’ve had in a long time.
Start with a 2-3 tablespoons of bacon fat, butter or EVOO and heat in a heavy bottom pot.
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A little darker roux (light caramel) with roast meat drippings and water added very slowly (more water for a thin gravy, less for thicker) produces great meat gravy for pot roast or county fried steak.
At this time remove from the heat source and let set for about five minutes. Then slowly add the veggies, stirring constantly; put back on low heat and cook for about 3-5 minutes, until the onions are translucent.
If you really want a rich gravy, use milk instead of water. To this day I have never been able to duplicate my mother’s wonderful fried chicken gravy, although Jean, who had never even heard of fried anything before we were married, can do it with her eyes closed. Go figure.
Let cool for about 1 hour. Leave any excess fat that may rise to the surface alone! It is part of the roux, don’t drain it. The Trinity + Roux will keep in an airtight container in the refrigerator for about four weeks or freeze for future use as is.
A dark roux about the color of an old penny produces a final flavoring and thickening for most gumbos and soup bases.
It should keep for a couple of months. Use it as called for in recipes throughout this book and in such dishes as gumbos or turkey gravy.
This whole process takes time and patience and a lot of stirring. To season the soup or gumbo base, you would add about a half a cup of roux for the last ten minutes of cooking time. You do not add water to a dark roux that will be used for seasoning. If the recipe calls for thinning a roux, please be careful. Turn the heat down before adding liquids, let it cool down from ‘browning hot’ for a few minutes and keep stirring. If you have left over roux, freeze it. It will last for a month or so.
I make a large plastic margarine tub (about 48 oz) of this in the fall and freeze it. It usually lasts until just before Christmas and then I make some more. The shrimp/crab/seafood gumbo we have on Christmas Eve just tastes better with fresh roux. I sometimes do Oysters Bienville and/or crab cakes or pickled shrimp for appetizers along with Hurricanes. Don’t worry. It’s all in here….
Part of the fun of Cajun cooking is the cook’s ability to experiment. Try anything you wish, but never add onion, peppers or any liquid to a roux when it is ‘browning hot’. First, it ruins the flavor and second it provides you with many surprises, none of which is fun! Trust me on this one.
Bon Appétit Cher!
Basic Trinity + Roux Ok. You can fix this roux and use it for just about every receipt here that calls for a roux. Equal amounts of fat, EVOO or butter (put a tablespoon of olive oil in butter so it doesn’t burn and all-purpose flour, about 1½ cups each: 1 large onion, diced 4 stalk celery, diced including leaves 1 large bell pepper, diced 4 four large cloves of garlic, peeled and crushed NO CHEATING! Use real garlic, no powder and please never use garlic salt. Be sure to use a clean, dry pot that’s large enough so that the oil covers the bottom. Heat the oil in the pot over high heat for about 5 to 6 minutes, or until the oil barely begins to smoke. Turn the heat down a tad. Gently add a third of the flour, stirring constantly. Add another third of the flour and stir constantly for 30 seconds or more, until well incorporated. The roux should be a dark shade of brown. Add the remaining flour and stir, cooking for 30 to 45 seconds or until the roux is the color of milk chocolate.
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CHAPTER 1: THE BASICS
otherwise cool the stock right away by placing the container into an ice-water-filled sink, stirring to bring the hot liquid from the center to the sides of the container. Don’t just put hot stock in the refrigerator; it won’t cool enough to prevent possible multiplication of harmful bacteria. To de-fat the stock easily, refrigerate overnight, until the fat solidifies on the surface, then skim off.
STOCKS Don’t be intimidated by this. It’s easy. You have four parts to making a stock—the COLD water, the bones/meat, the aromatic vegetables or mirepoix and a seasonings packet or sachet d’epices.
You’ll know you’ve made a really great stock with lots of body when you refrigerate it overnight, and the next morning when you go to skim off the fat the stock looks like chicken Jell-O. See it jiggle!
CHICKEN For a white chicken stock, place the bones/meat directly into the cold water for the stock; for a brown stock, brown the bones in a 350°F oven until dark golden brown, almost an hour. This makes an incredibly rich, flavorful stock with tons of body. If you don’t have five hours to make stock, you can do the quick chicken stock in about an hour.
Makes about 4 quarts of stock.
QUICK CHICKEN STOCK This is a good, all-purpose stock which only takes a little over an hour to prepare, and is fine if you don’t have time for the classic stock. 1 tbl EVOO 1 medium onion, chopped 1 carrot, chopped 2 ribs celery, chopped 2 bay leaves 4 lbs whole chicken parts cut into 2” pieces 2 quarts cold water Parsley stems about half of the stems from one bunch
This recipe works well for turkey or duck stocks also. 6 quarts cold water 8 lbs chicken parts Naturally, I have my version of this as well. I like to add a small fresh garlic clove, crushed. You can never have too much garlic. The above ingredients are placed into a 4” square of cheesecloth and tied into a sack, or use a metal tea ball. Remove the skin from the chicken and chop into 3-4 inch pieces, making sure to cut through and expose the bones. For what I believe to be a much richer stock, leave the skin, but the Health Police don’t like that. Put the chicken in the stockpot with the water and bring slowly to a simmer. Periodically skim off any scum that forms, and if you wish use a skimmer to skim off the fat. This stock simmering process makes your house smell REALLY good! Let this simmer for at least three, and preferably four hours. It is this long simmering process that extracts the maximum flavor from the chicken meat and bones, as well as the natural gelatin from the bones. When refrigerated, a good chicken stock will be clear and gelatinous.
Heat the oil in a large stockpot over medium-high heat. Add the onion; ] sauté until colored and softened slightly, 2 to 3 minutes. Add the celery and carrot and cook until the celery has begun to get tender, another 3-4 minutes. Transfer the mixture to a large bowl. Add half of the chicken pieces to the pot; sauté both sides until lightly browned, 4 to 5 minutes. Transfer the cooked chicken to the bowl with the vegetable mixture. Sauté the remaining chicken pieces. Return the vegetables and chicken pieces to the pot. Reduce the heat to low, cover, and cook until the chicken releases its juices, about 20 minutes.
Add the mirepoix and sachet; tie the sachet closed with some twine and tie the long end of the twine to the handle of the pot; this makes the bag easier to retrieve. A tea ball also works well. Simmer for at least one more hour.
Increase the heat to high; add the water, salt, and bay leaves. Bring to a simmer, then cover and barely simmer until the stock is rich and flavorful, about 30 minutes.
Remember that during the simmering process, it’s best not to stir the stock. The end result will be much clearer if it is not agitated while simmering.
Strain the stock and discard the solids. Cool the stock Ziploc bags filled with water and frozen make great stock-coolers, then place in a container in the fridge until cold, and all the fat rises to the top and sets. Skim off the fat, and then you may keep the stock in the fridge for up to 2 days and in the freezer for 6 months.
Strain thoroughly; the best way to do this is to ladle the stock out and pour it through a strainer which has been lined with a couple of layers of damp cheesecloth. If you’re using the stock immediately, skim off as much fat as you can with a fat skimmer or a piece of paper towel,
Makes about 2 quarts of stock.
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SACHET D’EPICES: 6 parsley stems, chopped 1 bay leaf ¼ tsp cracked black peppercorns 1 whole clove
BEEF 6 3
½ 1
½ ½ 8 4 1 1 2 2 12
lbs beef soup bones cups Mirepoix cup water large tomato cup chopped parsnip cup cubed potatoes whole black peppercorns sprigs fresh parsley bay leaf tbl salt tsps dried thyme cloves garlic cups water
The above ingredients are placed into a 4” square of cheesecloth and tied into a sack. Melt the butter in the bottom of a large stockpot. Add the mirepoix, and place the bones on top. Cover the mixture with a piece of parchment paper cut to fit the pot. Sweat the mirepoix and bones over low heat for about 5 minutes, until the bones turn opaque and release some juices. Add the wine, bring to a simmer. Add the sachet, and water to cover. Bring to a simmer, skim any scum that forms, and continue to simmer for 45 minutes. Strain through a china cap layered with cheesecloth. Cool the stock immediately in an ice-water bath, transfer to a container and refrigerate. Skim off any fat that rises to the top.
Preheat oven to 450. In a large shallow roasting pan place soup bones, and 2 cups Mirepoix. Bake, uncovered, about 30 minutes or until the bones are well browned, turning occasionally. Drain off fat. Place the browned bones and veggies in a large soup pot or Dutch oven. Pour 1/2 cup water into the roasting pan and rinse. Pour this liquid into soup pot. Remaining Mirepoix, tomato, parsnips, potato parings, peppercorns, parsley, bay leaf, salt, thyme, and garlic. Add the 12 cups water.
VEGETABLE 1 1 2 2 1 8 8 2
Bring mixture to a boil. Reduce heat. Cover and simmer for 5 hours. Strain stock. Discard meat, vegetables, and seasonings. To clarify stock for clear soup: In order to remove solid flecks that are too small to be strained out with cheesecloth, combine 1/4 cup cold water, 1 egg white, and 1 crushed eggshell. Add to strained stock. Bring to a boil. Remove from heat, and let stand 5 minutes. Strain again through a sieve lined with cheesecloth.
½ 6 2 1 2
tbls EVOO large onion stalks celery, including some leaves large carrots bunch green onions, chopped cloves garlic, minced sprigs fresh parsley medium potatoes, chopped lb fresh spinach or kale sprigs fresh thyme bay leaves tsp salt quarts water
Chop scrubbed root vegetables into 1-inch chunks. Remember, the greater the surface area, the more quickly vegetables will yield their flavor.
FISH Also called fish fumet. Make sure the fish bones you use are from lean fish and not fatty fish avoid salmon or trout bones, for instance. 6 lbs lean fish bones, heads, etc. 2 tbls butter WHITE MIREPOIX: 8 ozs onions, diced 4 oz celery, diced 4 oz parsnips, diced 4 oz mushroom trimmings 4 quarts cold water 1 cup dry white wine
Heat oil in a soup pot. Add onion, celery, carrots, scallions, garlic, parsley, thyme, and bay leaves. Cook over high heat for 5 minutes, stirring frequently. Add salt and water and bring to a boil. Lower heat and simmer, uncovered, for 30 minutes. Strain and discard vegetables. Other ingredients to consider: mushrooms, asparagus (butt ends), corn cobs, fennel (stalks and trimmings), bell peppers, pea pods, chard (stems and leaves), celery root parings, marjoram (stems and leaves), basil, Get the idea?
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If you must, there are a few other thickening tricks that are almost as good and are better for you:
SAUCES BBQ sauces are in Chapter 11: Bar-B-Que
Reduction
Whole books have been written on the subject, and careers have been spent mastering the art of sauce making. That said, here are a few humble opinions on how to do it my way. It isn’t half bad…. I am after all, of French ancestry.
Mom called this “cooking down” ... it’s the process of cooking a liquid until some or most of the water has evaporated. This not only thickens a sauce, but it intensifies its flavor. Use a heavy pot; sometimes this takes a while, and you don’t want to burn your sauce. Bring the liquid or sauce to a simmer, and cook until the required volume has cooked away i.e., to reduce by half means cook until the volume is half of what you started with. Many of the sauces found in more nouvelle Creole and contemporary New Orleans cuisine are based on reductions.
Sauces are extremely important in most French dishes hence Cajun & Creole as well and can make or break a dish. Even though most of the receipts in this book are more ‘down home’, the proper preparation of a sauce is still very important. There are many sauces used in Creole and Cajun cooking, some of which are derived from some of the classical sauces listed below.
Slurry A slurry is a mixture of a starch and cold water. You can use cornstarch preferred for thickening milk or dairy sauces, arrowroot great for defatted meat sauces or broths; gives a wonderful glossy sheen and fatty mouthfeel, but it’s expensive, potato starch, rice flour, or regular flour. Proportion is 1 part starch with 2 parts COLD liquid. Remove from the heat before you add the slurry, or you’ll end up with dumplings.
Sauces should never be thin and watery. There are many ways to thicken a sauce. One classic method: if you’ve ever asked a Cajun how to start many of his or her dishes, you’re liable to hear something along the lines of, “Cher, first ya mak'a da roux”; if you ever wish to make Cajun dishes properly, learning to make a roux is essential.
SAUCE-THICKENING TECHNIQUES:
Even though you don’t see them as much in contemporary cuisine these days reduction-style sauces being the current vogue, any discussion of sauce-making MUST begin with the five Mother Sauces, which are listed below. I had to learn it, and so do you.
Montero Au Bearer This is a Cajun French term meaning to finish a sauce with butter. As the last step in making a sauce, you can swirl in chunks of cold unsalted butter, one at a time, whisking until melted, giving the sauce a velvety texture and rich flavor.
THE MOTHER SAUCES
Bearer Mania
Yo’ arm and wris’ dey be sore, but yo’ tongue and tummy be happy…..
This is a kneaded mixture of butter and flour, sometimes called “uncooked roux”, and is added at the end of cooking for quick thickening. Add 2½ ounces of flour to 3½ ounces of butter that’s been softened until pliable, but is still cool. Use a wooden spoon to mix into a paste. Use an electric mixer for larger quantities. Use immediately or refrigerate.
Béchamel The classic white sauce, was named after its inventor, Louis XIV’s steward Louis de Béchamel. The king of all sauces, it is often referred to as a cream sauce because of its appearance and is probably used most frequently in all types of dishes. Made by stirring milk into a butterflour roux, the thickness of the sauce depends on the proportion of flour and butter to milk. The proportions for a thin sauce would be 1 tablespoon each of butter and flour per 1 of milk; a medium sauce would use 2 tablespoons each of butter and flour; a thick sauce, 3 tablespoons each.
Liaison This is a mixture of cream and egg yolks, used to thicken soups and sauces. To prepare, 3 beaten egg yolks to one cup of heavy cream. Never add directly to hot liquids, or you’ll end up with scrambled eggs. Instead, temper the liaison by adding a small amount of the hot liquid to it to gradually raise the temperature. Yes, I know ... “That’s an awful lot of butter, cream and egg yolks,” you’re saying. You want Cajun or Creole, you gotta have the butter. Just don’t make this an everyday affair.
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When ready to use the sauce, beat evenly with wire whisk for 30 seconds until smooth.
Velouté Velouté is a stock-based white sauce. It can be made from chicken, veal or fish stock. Enrichments such as egg yolks or cream are sometimes also added.
Keep the sauce warm in a 'bain marie' warm water bath or a Thermos. Do hot hold for more than 90 minutes; if you need to hold the sauce longer, discard the old one after 90 minutes and make more.
Espagnole Espagnole, or brown sauce, is traditionally made of a rich meat stock, a mirepoix of browned vegetables most often a mixture of diced onion, carrots and celery, a nicely browned roux, herbs and sometimes tomato paste.
CARIBBEAN HOLLANDAISE SAUCE Use this on whatever you wish. Eggs Benedict, Asparagus, pancakes, who cares. It’s that good. 4 egg yolks ¼ cup key lime juice + 1 tbl 1 cup unsalted butter, room temperature ¼ tsp salt Double pinch each, ground red pepper and ginger
Non-Emulsified Vinaigrette is a sauce made of a simple blend of oil, vinegar, salt and pepper usually 3 parts oil to 1 part vinegar. More elaborate variations can include any combination of spices, herbs, shallots, onions, mustard, etc. It is generally used to dress salad greens and other cold vegetable, meat or fish dishes.
Whisk yolks in top of a double boiler; heat at med-high. Gradually whisk in lime juice. Never bring sauce to boil. Add butler a little at a time. Don’t rush it. Keep whisking. When finished with butter, add remaining ingredients. Did I mention that you should still be whisking?
Emulsified Hollandaise and Mayonnaise are two sauces that are made with an emulsion of egg yolks and fat. Hollandaise is made with butter, egg yolks and lemon juice, usually in a double boiler to prevent overheating, and served warm. It is generally used to embellish vegetables, fish and egg dishes, such as the classic Eggs Benedict. Mayonnaise is a thick, creamy dressing that’s an emulsion of vegetable oil, egg yolks, lemon juice or vinegar and seasonings. It is widely used as a spread, a dressing and as a sauce. It’s also used as the base for such mixtures as Tartar Sauce, Thousand Island Dressing, Aïoli, and Remoulade.
Cook until thickened or thermometer hits 160°. You did remember to keep whisking all this time, right? Serve warm.
BÉARNAISE SAUCE 1½ 2 4 1
lbs clarified butter ozs shallots, minced ozs tarragon white wine vinegar tbl dried tarragon ½ tsp black peppercorns, crushed 6 egg yolks 1½ tbls fresh tarragon, chopped Cayenne pepper to taste Salt to taste Fresh lemon juice to taste
HOLLANDAISE SAUCE ¼
tsp peppercorns 2 tbls cider vinegar 4 tbls cold water 6 large egg yolks 2 cups clarified butter, melted 1 tbl fresh squeezed lemon juice Pinch of cayenne
Mix together shallots, vinegar, first batch of fresh or dried tarragon and peppercorns in a non-aluminum pan. Reduce by ¾ . Remove from heat and cool slightly.
Combine vinegar and peppercorns; reduce in a small saucepan until almost all of the liquid has evaporated. Add the water to the reduction; blend and strain.
Transfer reduction to a round bottomed stainless steel bowl. Add egg yolks and mix well.
Add the water and reduction to the egg yolks in a large metal bowl over simmering water. Do not allow the bowl to touch the water. Whip the egg yolks with a wire whisk, over the simmering water, until the yolks form ribbons. Gradually add the clarified butter, whipping constantly. Add the lemon juice and cayenne, and adjust the seasonings to taste with salt and pepper. If necessary, place the bowl in a pan of warm not hot water until served.
Place the bowl over a hot water bath barely simmering and continue to beat until the yolks are thick and creamy. Be careful not to scramble the egg yolks; pull the bowl away from the hot water bath if it starts to get too hot. Remove from heat. While whisking, gradually add the clarified butter to the egg yolks, drop by drop at first. If
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the sauce is too thick, thin with lemon juice or warm water.
technique is called monter au beurre, to finish, or “mount” a sauce with butter. If you need to return the sauce to the heat to incorporate all the butter, do it over very low heat or the sauce will break.
Strain the sauce through cheesecloth. Season to taste with salt, cayenne and a little lemon juice. Add the remaining tarragon.
Strain the sauce through a fine mesh strainer and serve immediately, or hold in a double boiled over barely simmering water, or in a Thermos.
Hold warm for no longer than 1½ hours. Makes 1 pint.
BÉCHAMEL SAUCE, NEW ORLEANS STYLE 2 1½
¾ 4
½ 1
TARTAR SAUCE
tbls butter tbls flour cup milk drops Tabasco® tsp salt bay leaf
CHEF PAUL PRUDHOMME‘S TARTAR SAUCE 1½
½ 1 1¼
In a heavy saucepan melt the butter over low heat; do not brown. Add the flour gradually, stirring constantly to keep the mixture smooth. Do not allow the flour to cook. Once all the flour is blended in, gradually pour in the milk, stirring constantly with a wire whisk to keep the sauce perfectly smooth. Move the whisk around in the pan as your stir to blend the sauce at the bottom and sides. Once all the milk has been added, add the bay leaf and cook over low heat until the sauce thickens, then remove from heat and stir in the Tabasco® and salt. Blend thoroughly.
¼ 2 1½ 1½
½
tbls unsalted butter cup chopped onions medium apple, peeled & chopped finely cups Hellmann’s® Mayonnaise cup sweet pickle relish tsps Tabasco® sauce tsps white vinegar tsps lemon juice tsp minced garlic
Melt butter over high heat. Add the onions and sauté about 1 min., stirring occasionally. Reduce heat to low and continue cooking until onions are lightly browned, about 2 min., stirring frequently. Stir in apple; cook just until apples are tender, about 2 min., stirring occasionally. Remove from heat.
BEURRE BLANC This is the contemporary version of the classic butter sauce, made without egg yolks.
Transfer mixture to medium bowl of electric mixer. Add the remaining ingredients and beat on low speed until well blended. Refrigerate at least 2 hours before serving.
You can go anywhere from this basic beurre blanc, with endless variations—herbs, fruit juices or purées, soy, chilies ... your imagination is the only limit.
EMERIL LARGESSE'S LEMONY TARTAR SAUCE 1 2½ 1 2 1 1 1
cup mayonnaise, preferably homemade tbls finely chopped cornichons tbl minced drained capers tsps minced green onions tsp minced parsley leaves tsp chopped chives tsp minced fresh tarragon leaves ½ tsp Creole or Dijon mustard ½ tsp finely grated lemon zest 1 tsp lemon juice Salt and freshly ground white pepper
Make sure you use real shallots in this recipe, not green onions or scallions which in New Orleans are often mistakenly called shallots. You can substitute onions if necessary, but they have a sharper flavor; use sweet onions if you have to substitute. This recipe doubles or triples well, also. 2 tbls shallots, finely minced ¼ cup white wine or dry vermouth ¼ cup lemon juice or white wine vinegar 4 ozs unsalted butter, cut into pieces Salt to taste White pepper to taste
In a non-reactive mixing bowl combine the mayonnaise, cornichons, capers, green onions, parsley, chives, tarragon, mustard and lemon zest and stir to thoroughly combine. Add the lemon juice and stir to blend. Taste and season with salt and pepper. Refrigerate in a nonreactive bowl, covered, until ready to use.
In a non-aluminum saucepan, combine shallots with the wine. Reduce a glace until syrupy. Add the lemon juice or vinegar and reduce a glace. Remove from heat and add one chunk of butter, stirring with a whisk to blend. Slowly add all the pieces of butter until well combined. This 55
Cajun In The Kitchen, ©2010, 2013
Note:
2 tbls Zatarian’s Creole Mustard® 1 tbls chopped parsley 2 tsps Worcestershire sauce 4 hard boiled eggs, chopped 2 raw eggs, beaten Dash Tabasco® Pinch garlic powder Juice of ½ lemon
Cornichons is a French word, but is in a common usage among English speakers. Cornichons are pickled gherkin cucumbers. In France, these tart pickles are classically served with pâtés and smoked meats. In other countries, they are apparently served with small, fried strips of fish.
REMOULADE
Mix all ingredients in a glass bowl. Chill in the refrigerator 4 hours.
CHEF JOHN FOLSE'S REMOULADE SAUCE 1½
cups Hellmann’s Mayonnaise® ½ cup Zatarian’s Creole Mustard® 1 tbl Worcestershire sauce 1 tsp hot sauce ½ cup finely diced green onions ¼ cup finely diced celery 2 tbls minced garlic ¼ cup finely chopped parsley ½ tbl lemon juice Salt and cracked black pepper to taste
BLONDE REMOULADE 1 1 3 1 1½
½ 1 3 1 1
cup Hellmann’s Mayonnaise® tbl red bell pepper, finely chopped tbls green onion, finely chopped garlic clove, finely chopped tbls Zatarian’s Creole Mustard® tsp Creole seasoning tbl capers, roughly chopped tbls parsley leaves, finely chopped tsp hot sauce tsp lemon juice
In a mixing bowl, combine all of the above ingredients, whisking well to incorporate the seasonings. Once blended, cover and place in the refrigerator, preferably overnight. A minimum of four hours will be required for flavor to be developed. When ready, remove from refrigerator and adjust seasonings to taste.
Chop (*) all vegetable ingredients. Place in bowl and add remaining ingredients. Mix thoroughly then refrigerate. It’s best if you can make it the day before.
SANDRA LEE'S REMOULADE SAUCE
CAJUN REMOULADE
From the Food Network and Sandra Lee's Semi-Homemade Cooking Show. Not only is she great eye-candy, some of her recipes are outstanding. This is one of them. 2 tbls jarred capers, chopped 2 cups tartar sauce 2 tsps Cajun seasoning 1 tsp prepared horseradish 1 tbls Tabasco®
Use this for shrimp and oysters. ¼ cup lemon juice ½ cup each, chopped onion & celery ¼ cup chopped green onions 2 tbls each, chopped garlic & horseradish 3 tbls each, Creole & Dijon mustard 3 tbls ketchup 3 tbls chopped parsley ¼ tsp cayenne ¾ cup EVO Dash of black pepper
(*) Using a food processor will make your sauce watery.
In a small bowl, mash the capers with a fork. Add tartar sauce, Cajun seasoning, horseradish, and hot pepper sauce and combine completely. If you have the time, let chill in the refrigerator, covered, for at least 1 hour to let flavors meld.
In a food processor, combine all except olive oil. Run 10 seconds, turn processor to slow speed and SLOWLY add the oil to emulsify.
TUJAGUE'S SHRIMP REMOULADE Here's the shrimp Remoulade recipe from the 131-year-old Tujague's Restaurant, on Decatur Street in the French Quarter, New Orleans. 1 cup ketchup 2 tbls horseradish 2 tbls mayonnaise 56
Cajun In The Kitchen, ©2010, 2013
ISLAND JERK SAUCE
HOT SAUCE
Lots of people want a Caribbean jerk sauce. This is sorta' like that but with one heck of a lot more flavor. I got this from a placemat in a greasy spoon in Barbados. It really is good. 1 papaya, coarsely chopped 1 medium onion, coarsely chopped 2 medium garlic cloves, minced 3 Habanero peppers (WOW!) 1 inch ginger root, chopped ½ cup dark rum ½ cup fresh lime juice ½ tsp salt 1 tbl apple vinegar 2½ tsps honey 1 pinch nutmeg 1 pinch cinnamon Black pepper Double pinch of cardamom, anise seed, and ground clove turmeric.
HOMEMADE HOT SAUCE For those of you who want to control their own destiny (and stomach lining), here is my receipt for home-made hot sauce. This is actually a little hotter than Tabasco® with more flavor. You can control the heat by the type of peppers you use. This is made with Serrano peppers (Hot). Jalapeno peppers are somewhat milder and can be used instead. A mixture is fun also. If you really want to fire it up, add one or two Habanero peppers. Never use more than three. Those puppies are an 12 on a scale of 1 to 10 with Hell being a 9. 20 Serrano or 12 jalapeno chilies, stemmed 1½ tbls fresh minced garlic ¾ cup thinly sliced onions 1 tsp kosher salt ¼ cup light rum (secret ingredient) 1 tsp vegetable oil 1 lemon (juiced) 2 cups water 1 cup distilled white vinegar
Combine all ingredients in blender and puree just until smooth, or about 1 minute (taking care not to over blend and aerate). Pour into a saucepan and bring to a boil, then simmer gently, uncovered, for 10 minutes. Remove from heat and allow to cool before straining and bottling. Refrigerated, the sauce will keep approximately 6 weeks.
Cut the peppers crosswise into ⅛-inch slices. Combine the peppers, garlic, onions, rum, salt and oil in a non-reactive saucepan over high heat. Sauté for 3 minutes. Add the water and continue to cook, stirring occasionally, for about 20 minutes, or until peppers are very soft and almost all of the liquid has evaporated.
TIP: Use rubber gloves when handling any hot pepper. I found out the hard way!
Note:
CAJUN JEZEBEL SAUCE
This should be done in a very well-ventilated area!
I wish I knew the history of this sauce, but I'm sorry to say that after years of trying, I am no closer to figuring out where it came from.
Remove from the heat and allow to sit until mixture comes to room temperature. In a food processor, puree the mixture for 15 seconds, or until smooth. With the food processor running, add the vinegar and lemon juice through the feed tube in a steady stream.
You find it in cookbooks from Louisiana back to the 1920s at least, and it probably goes back farther than that. Jezebel sauce can be served as a side to pork, beef, or chicken, or it can be poured over cream cheese and eaten like a dip with crackers. 1 10-oz jar pineapple preserves 1 10-oz jar apple jelly ¼ cup prepared horseradish ¼ cup dry mustard 2 tbls Tabasco® sauce 2 tsps finely ground black pepper
Taste and season with more salt, if necessary. (This will depend on the heat level of the peppers you use as well as the brand of vinegar used.) Strain the mixture through a fine mesh sieve and then transfer to a sterilized pint jar or bottle and secure with an airtight lid. Refrigerate. Let age at least 2 weeks before using. Can be stored in the refrigerator for up to 6 months.
Place ingredients in food processor and pulse until smooth. Spoon into clean glass jars. Cover and refrigerate for up to two weeks.
57 Cajun In The Kitchen, ©2010, 2013
FONDUE SAUCES SPECIALTY SAUCES
HORSERADISH CREAM SAUCE
These are sauces that are modifications of the more common sauces with just a zinger or two added.
½
cup sour cream 4 tbl prepared horseradish 2 tsps lemon juice 2 scallions, finely chopped Salt and pepper to taste
AUNT BARBIE’S CRANBERRY SAUCE Aunt Barbie found this in a 1938 copy of the Hotel Purefoy Cookbook in Talladega, AL renowned for Southern cooking and their world famous Pecan Pie. 2 lbs cranberries 2 large apples Grannie Smith 2 cups sugar 2 large oranges ½ orange peel
SOUR CREAM MUSTARD SAUCE ½ ½ ¼
pint sour cream cup Hellmann’s Mayonnaise® cup Zatarian’s Creole Mustard® 1 tsp dry mustard 1 tbl finely chopped onion Dash of Tabasco®
Cut oranges in small sections. Do not peel but core apples. Run through food processor, add sugar and stir well. Set in frig. Good for several weeks.
HEINZ® SAUCE 1 3 3
½
cup Heinz® ketchup tbls Heinz® 57 Sauce tsps A.1.® steak sauce cup sour cream
CRANBERRY SAUCE This one is Aunt Barbie's. She found it in the Purejoy Hotel Cookbook (1938). The recipe comes from a hotel in the outback of Alaska way off the beaten path. Apparently it does a pretty good business….. 2 lbs cranberries 2 large oranges 2 red delicious apples 2 cups sugar ½ orange peel 2 tbls Grand Marnier®
DILL SAUCE 1 1 1 1
¼ 1
cup sour cream tbl parsley flakes tbl lemon juice tsp dried chives tsp dill tsp grated onion
Core apples. Do not peel. Cut oranges in small sections. Dump all ingredients into food processor. Mix but don't overdo it. Leave somewhat course. Will keep in frig for about two weeks.
ORIENTAL SAUCE ½ ½
cup sour cream cup Hellmann’s Mayonnaise® 1 tsp prepared wasabi 1 tbl snipped fresh chives ½ tbl sesame oil ½ tsp lemon juice Kosher salt and freshly ground black pepper to taste
SEAFOOD MARINARA SAUCE Great for fried seafood like clams or calamari. ¼ cup EVOO 1 medium onion, finely chopped 6 cloves garlic, minced 2 35-oz cans whole Italian plum tomatoes with juices and crushed with your hands ¼ tsp dried oregano ¾ tsp each, salt & sugar ½ tsp crushed red pepper ¼ cup chopped fresh basil leaves
You can use this sauce with normal Fondue meat or with the following Oriental marinate. Combine equal amounts of soy sauce and lemon juice, ½ tablespoon each of ginger juice and sesame oil, chopped chives or green scallions, 1 cup beef broth and 1 chopped clove of garlic. Put in a large plastic bag with 3 lbs of ½ ” fondue beef cuts and marinate overnight. Use the above sauce and violia! Great oriental fondue……
In a large saucepan or Dutch oven, heat the olive oil over medium heat and, when hot, add the pancetta and cook 58 Cajun In The Kitchen, ©2010, 2013
until golden brown and slightly crispy, about 3 minutes. Increase the heat to medium-high and add the onion and cook until softened and beginning to caramelize, about 6 minutes. Add the garlic and cook until fragrant, 1 to 2 minutes. Add the tomatoes along with their juices and stir to combine. Add the oregano, salt, and crushed red pepper, reduce the heat to a simmer, and cook for 30 to 40 minutes, or until the sauce is slightly thickened. Add the basil, stir to combine, and let sit for 5 minutes before serving.
Creole or Cajun seasoning blend to taste Creole tomatoes, cubed Sauté “The Trinity” and the garlic in the oil until the onions are translucent. Add the tomato sauce, bay leaf, thyme and Creole seasoning, bring to a boil, reduce heat immediately and simmer for 15 minutes. Remove bay leaf and adjust seasonings; if you’re not using Creole seasoning blend, season now with salt, pepper and cayenne to taste.
CLASSIC CREOLE SAUCE (WHITE)
MOUSSELINE SAUCE
¼ ½
Ok, what the heck is a Mousseline Sauce? This term can apply to several different sauces or food dishes that all have an airy texture derived from using whipped cream or beaten egg whites added to the dish immediately before it is served. The traditional mousseline sauce is a hollandaise sauce with whipped cream whisked into it prior to serving.
3 2 1
½ ¼
This receipt comes from Jennifer’s Restaurant in Baltimore, MD and can be used with poached salmon, or shrimp cocktail. Also, it can be used with a Jumbo Lump Crabmeat cocktail. Hell you can eat fried catfish with it. It’s that good. 5 tbls Hellmann’s Mayonnaise® 1 tbl ketchup 2 tbls horseradish 2 ozs Jack Daniels® Tennessee Whiskey 1 tbl chopped parsley 2 tbls Dijon Mustard Salt & White Pepper to taste
cup butter cup flour, all purpose tbls EVOO cloves garlic, minced cup half n' half cream cup Romano cheese, Grated cup Parsley, chopped
Heat EVOO and butter. Add flour and make a lite Roux. Add everything else. Great on any veggie. Add 2-3 tbls lemon juice and use it to instead of Hollandaise Sauce
CHEESE SAUCE Forget the Cheez Whiz and never use that orange powder that comes with a box of macaroni that was made three years ago. This is the real stuff with a little trick that makes it outstanding! This receipt calls for ¾ cup of milk. Here's the trick. Use Half & Half for starters and then warn the H&H. Don't boil but get it good and warm. Now put a bay leaf and 3 peppercorns in the H&H and let it steep for about 5 minutes. A nice little twist that really works on fish or veggies and makes pasta really come alive. 1 tbl butter 1 tbl flour 1 bay leaf 3 peppercorns ¾ cup ½ & ½ ¾ cup shredded extra sharp cheddar
In a separate bowl, whip ½ quart heavy whipping cream to a peak. Combine ingredients above, folding them together very gently. Taste to see if there is enough horseradish. It should be a little pungent.
CLASSIC CREOLE SAUCE (RED) This is the classic sauce that most New Orleanais call “red gravy”. It’s the basis for Shrimp Creole, and any occasion that might call for a spicy red Creole sauce. Try it on a sautéed or broiled fish po-boy sometime! 2 tbls EVOO 4 ozs onions, small dice 4 ozs celery, small dice 2 ozs green bell pepper, small dice 2 cloves garlic, minced 1 quart tomato sauce or tomato purée 1 28-oz can whole tomatoes 1 bay leaf ½ tsp thyme leaves
In a small heavy pan heat the H&H the bay leaf and peppercorns for about 5 minutes. Don't boil. Remove from heat and steep for about another 5 minutes. Strain. Melt the butter in a saucepan and add the flour making a very light roux. Season with salt and pepper. Add the milk slowly stirring (with a wooden spoon of course) until mixed well. Add cheese slowly stirring until fully incorporated and smooth.
59 Cajun In The Kitchen, ©2010, 2013
MY SPECIAL MCSAUCE
CREAMY CHILI SAUCE: 1 cup Hellmann’s Mayonnaise® 3 tbls sweet red chili sauce 1 tbl garlic Cajun Power® ® sauce Pinch of Cayenne
Tell Ronald McDonald to GTH. This is the best sauce for sandwiches, including burgers you ever had. 1¼ cup Hellmann’s Mayonnaise® ½ cup yellow mustard ¼ cup ketchup ¼ cup A.1.® Sauce 1 tsp Tabasco® 1 tbl finely chopped onions 1 tbl pickle relish
In a small bowl, combine all ingredients, stirring well. Cover and chill.
SAUCE AUX TOMATO (TOMATO GRAVY) It just doesn't get any more Cajun than this. My Aunt Vera (of the New Orleans Pujols) made this all the time according to my mother. Mom wasn't that fond of it since she said it was a waste of good tomatoes. Mom liked her tomatoes fresh out of the garden, chilled, sliced and a little salt. That's it.
COURT BOUILLON The correct pronunciation is cōō’-be-yawn. This is a French preparation used mainly for cooking fish, shellfish and escargot. The foods cooked in the liquid absorb the bouillon’s flavors. Here is one that I like. ½ liter good white wine.
However, I've made this a few times and it's great over shrimp or meatloaf. Aunt Vera put it over plain rice for a side dish. However you use it, it is very good. 6 vine-ripened tomatoes 3 tbls EVOO I onion, chopped 1 green pepper, chopped 1 stalk of celery, chopped, leafs too 1 tbl cornstarch 1 tbl sugar 1 clove of garlic, minced 2 dashes of Tabasco®
Never cook with anything you wouldn’t drink. 32
ozs cold water ½ cup diced carrot ½ cup diced celery stalk 1 small onion, diced 1 tbl each, parsley, thyme, bay leaf, diced shallot and garlic 1 tsp dill 1 black peppercorns 1 pinch of clove Salt to taste
Cut tomatoes into small pieces. Heat oil in cast iron skillet over low heat. Sauté tomatoes, the Trinity and garlic for about 7-minutes. Mix cornstarch with enough water to make a watery paste and stir into sauce. Add sugar, salt and pepper and Tabasco® to taste. Simmer on low for about 30 minutes stirring frequently. For a little extra zing, add about ¼ cup red wine. Serve over rice or whatever……..
Bring to a boil, simmer 30 minutes; strain and let cool. Use this to poach any fish and it will give it a nice shot of flavor.
MY SPECIAL GLAZE FOR CHICKEN, PORK, HAM Use this on whatever you want. It will make car tires taste better. 1 cup apple cider ½ cup bourbon ½ tbl shallots, minced ½ tbl Cajun spice 2 tbls honey 1 tbl molasses
ZIGEUNER SAUCE (GYPSY SAUCE) Great with breaded and grilled pork tenderloin, steak, or even hot dogs and meatloaf. 3 medium sliced onions 4 green pepper bells sliced 2 red pepper bells, diced 1 16-oz can of diced tomatoes 1 small can of tomato paste ¼ EVOO 4 pressed garlic cloves ¼ tsp white pepper 1 tbl Szeged Hungarian Paprika® ¼ tsp kosher salt
Mix it all together and simmer until reduced by ⅓.
60 Cajun In The Kitchen, ©2010, 2013
¼ ¼
cup beef base cup of brown sugar (maybe more?) 4-5 cups cold water 3 tbls of cornstarch mixed with cold water Pinch of cayenne pepper
BLACK JACK'S GRILLING SAUCE ½ 3 1½
Heat oil and sauté the onions Add sliced pepper, tomatoes and tomato paste. Stir very well; add 4-5 cups of cold water and spices. Bring to boil for one minute. Then add dissolved cornstarch and stir. Make the sauce as thick as you like
½
Combine all ingredients and mix well. Dip meat in sauce and place on grill over hot coals. When meat is turned, brush with sauce. Grill to desired degree of doneness. Just before meat is removed from grill, brush again with sauce. Makes enough for 8 servings.
HOT MUSTARD BOURBON DIPPING SAUCE 1 1
¼ ¼ 1
cup pineapple juice tbls Kikkoman’s® Soy Sauce tsps garlic powder cup Jack Daniel’s® Tennessee Whiskey
cup coarse-grained mustard cup Hellmann’s Mayonnaise® cup Jack Daniels® whiskey cup honey tbl Tabasco® sauce
HOMEMADE STUFF Try some of these homemade favorites. Do this once, and you’ll never like store-bought again.
MAYONNAISE
Combine all ingredients in medium bowl. Blend well. Refrigerate. Serve with hot French fries. Great with streak fondue. Makes about 2 ½ cups.
HOMEMADE MAYONNAISE 3 eggs 3 tbls fresh lemon juice 2 cups EVOO 1 tsp freshly ground white pepper 1 tsp salt
UNCLE CARROLL'S DIPPING SAUCE A dipping sauce for just about anything dippable from potato chips to raw vegetable.
In a food processor or blender, blend the egg and lemon juice for 10 seconds.
A simple mixture of: ½ cup Kikkoman® soy sauce 3 cloves crushed garlic 3 tbls Grey Poupon® mustard ½ tsp real grated horseradish 2 tbls of EVOO oil to make it smooth.
With the processor running, slowly pour in the oil through the feed tube. Mixture should thicken. Add the pepper and salt and pulse once or twice to blend. Transfer to an airtight container and refrigerate for at least 30 minutes before using. Best if used within 24 hours. Discard after 36 hours…. HOMEMADE HORSERADISH MAYONNAISE 1 egg ½ tsp salt ½ lemon, juiced 1 tsp dry mustard 1 cup peanut oil or veggie 4 tbls freshly grated horseradish
It's an intense taste, not for the faint of heart
RANCH DIPPING SAUCE Use this for everything from fried pickles to sliced veggies. Pour over sliced tomatoes and cucumbers. Great! ¾ cup buttermilk ½ cup Hellmann’s Mayonnaise® 1 tbl white vinegar 2 tbls minced green onions 2 cloves garlic, minced ½ tsp Lawry's® Seasoned Salt 1 tsp hot sauce Dash black pepper Szeged Hungarian Paprika® to garnish
Prepare sauce: In a blender combine egg, salt, lemon juice, and mustard. Process briefly to combine. While motor is running, add oil in a slow, steady stream until mayonnaise has emulsified. Add horseradish and pulse to combine. Adjust seasoning with salt, pepper, and more lemon juice, if necessary.
Whisk it all together and chill in frig in an airtight container.
61 Cajun In The Kitchen, ©2010, 2013
In a heavy saucepan over medium-high heat, bring water to a boil. Reduce heat to medium and add raisins and apple; blanch for 2 minutes. Drain, then place in a bowl and refrigerate until thoroughly chilled. Add brown mustard, mango, molasses and cinnamon, stirring until well mixed. Serve chilled. HOMEMADE CREOLE MUSTARD 1 cup Hellmann’s Mayonnaise® ½ cup Dijon® mustard 1 tbl yellow mustard 1 tbl horseradish ½ tsp cider vinegar 1 dash Worcestershire sauce 1 tsp red wine vinegar 1 tsp water ½ tsp cayenne pepper ½ tsp sea salt 1 tbl crushed garlic packed in oil 1 tbl finely chopped red onion
HOMEMADE CREOLE MAYONNAISE 1 cup Zatarian’s Creole Mustard® 2¼ cups Hellmann’s Mayonnaise® 1½ tsps white pepper, fine grind ¾ tsp cayenne pepper ¾ tsp Tabasco® Sauce 1½ tsps Worcestershire sauce Mix all ingredients well. Great on Po’boys. HOMEMADE CAJUN MAYONNAISE 1 cup Hellmann’s Mayonnaise® ½ cup plain yogurt ½ tsp dried oregano ¼ tsp ground cumin ¼ tsp each, cayenne & black pepper ½ tsp Cajun Power® Garlic Sauce Spiced up with the best of the South, this mayonnaise echoes the great seasoning on the crabs. Prepare 24 hours before using, for flavors to blend. Combine all ingredients in a small bowl. Refrigerate, covered, until ready to use.
Mix all ingredients together thoroughly HOMEMADE GERMAN MUSTARD ½ cup mustard seeds 2 tbl dry mustard ½ cup cold water 1 cup cider vinegar ¼ cup onion, chopped 2 tbls packed brown sugar 2 cloves garlic, minced ¾ tsp kosher salt ¼ tsp dried tarragon leaves ¼ tsp ground cinnamon
MUSTARD HOMEMADE MUSTARD ½ cup mustard seed (any or all colors) ½ cup white wine ½ cup cider vinegar ½ cup white wine vinegar 1 large clove garlic, crushed ½ tsp each ginger and allspice 2 tsps salt 1 tsp dark brown sugar
Combine mustard seeds, dry mustard and water in small bowl. Cover; let stand at least 4 hours or overnight. Combine vinegar, onion, brown sugar, garlic, salt, tarragon and cinnamon in heavy stainless steel 1-quart saucepan. Bring to a boil over high heat; reduce heat to medium. Boil, uncovered, about 7 to 10 minutes until mixture is reduced by half.
In a large non-reactive mixing bowl, combine all ingredients.. Whisk together and blend in food processor until smooth. Store in frig for up to 2 weeks. HOMEMADE CREOLE CHUTNEY MUSTARD Apple, mango, raisins and molasses add the sweet notes to mustard's vinegary spiciness. This condiment would go well with cooked sausages or on baked ham or turkey sandwiches. 1 cup water ½ cup raisins 1 cup diced peeled apple 2 cups brown mustard 1 cup diced peeled mango 2 tbls molasses ½ tsp ground cinnamon
Pour vinegar mixture through fine sieve into food processor bowl. Rinse saucepan; set aside. Add mustard mixture to vinegar mixture; process about 1 minute or until mustard seeds are chopped but not puréed. Pour into same saucepan. Cook over low heat until mustard is thick, stirring constantly. Store in airtight container or decorative gift jars up to 1 year in refrigerator.
62 Cajun In The Kitchen, ©2010, 2013
1
HOMEMADE BRITISH MUSTARD Often referred to as British Beer Mustard. ¾ cup whole brown mustard seeds, coarsely ground ½ cup mustard powder 4 allspice berries, finely ground 2 tsps each ground coriander and turmeric ¼ tsp celery seeds 1 cup amber ale or Stout 2 cloves garlic, minced 1 tsp salt
½
tsp ground mace tsp kosher salt
Place the celery, onions and water in a medium-size saucepan over medium high heat, cover, and bring to a boil. Cook, stirring occasionally, until the vegetables are nearly soft, about 25 minutes. Meanwhile, cook tomatoes in a large heavy nonreactive saucepan over medium heat, partially covered, until they are very soft and almost a puree, about 25 minutes. Add the cooked celery and onions; continue cooking until the vegetables are completely softened, about 15 minutes.
Place all ingredients in a blender. Puree until fairly smooth and thoroughly mixed, scraping the sides of the blender frequently. Transfer to a dry bowl or jar, cover tightly and refrigerate for 2 weeks before using. HOMEMADE FRENCH (DIJON) MUSTARD 2 cups dry white wine 1 cup chopped onions 2 cloves garlic, minced 4 ozs dry mustard ½ tsp finely ground mustard seeds 2 tbls honey 1 tbl vegetable oil 2 tsps sea salt Few drops Tabasco®
Strain tomato mixture in small batches through a sieve into another nonreactive saucepan, pressing down firmly to extract all of the liquid. Stir in the vinegar, brown sugar and spices. Place the pan over medium high heat and bring to a boil. Continue boiling, stirring often to be sure that the ketchup isn't sticking to the bottom of the pan, until the mixture thickens somewhat, 15 to 20 minutes. Allow ketchup to cool, then ladle into jars. Cover and refrigerate for up to 2 months. Or ladle the boiling-hot ketchup into hot sterilized canning jars. Seal according to the lid manufacturer's instructions. HOMEMADE KETCHUP
Combine wine, onion and garlic. Heat to boiling; simmer 5 minutes. Pour into bowl and cool. Strain wine mixture into dry mustard in small sauce pan, beating until very smooth. Heat slowly, stirring constantly until mixture thickens. Cool. Pour into non-metallic container and cover. Chill at last 2 days.
Perfect as a glaze for meat loaf or to serve alongside hot, crispy French fries, ketchup is the all-American condiment. 1 28-oz can whole peeled tomatoes 1 yellow onion, chopped ½ cup cider vinegar ¼ cup corn syrup ¼ tsp cayenne pepper ¼ tsp dry mustard Pinch each of ground allspice, ground ginger, ground celery seed, ground cinnamon, and ground cloves Salt and freshly ground black pepper, to taste
KETCHUP HOMEMADE AMISH KETCHUP Our dining room set was handmade by the Amish in southern Iowa. This recipe among others came with the booklets attached to the furniture. As with the furniture, this is quality stuff. 6 celery ribs trimmed, cut in ¼ " thick slices 2 medium onions -- peeled and diced ¼ cup water 3 pounds tomatoes; quartered 5 tbls apple cider vinegar 1 cup dark brown sugar; packed ½ tbl allspice berries ½ tbl whole cloves ½ tbl celery seeds
Place the tomatoes in a tomato press and pass them through the press according to the manufacturer's instructions to remove the seeds. In a blender, process the tomato puree and the onion until smooth, 25 to 30 seconds. In a large saucepan over medium heat, combine the tomato-onion mixture, the vinegar, corn syrup, cayenne pepper, mustard, allspice, ginger, celery seed, cinnamon and clove and stir to mix well. Bring the mixture to a
63 Cajun In The Kitchen, ©2010, 2013
HOMEMADE CREOLE SAUCE This is my favorite Creole Sauce. Wait until you try this with an oyster P’orboy ! Great dipping sauce for shrimp also…. ½ cup Hellmann’s Mayonnaise® ½ cup Zatarian’s Creole Mustard® ½ cup orange marmalade 1 tsp Tabasco® Juice of 1 lemon
simmer, stirring occasionally, and then reduce the heat to medium-low. Continue cooking, stirring occasionally, until the sauce thickens and reduces to about 1½ cups, about 1 hour. HOMEMADE T ANGY KETCHUP For those who like a little bite in their ketchup. 1 cup ketchup 3 tbls lime juice 2 tbls honey 1 tsp grated lime rind ½ tsp onion powder 1 tsps chipotle chili pepper seasoning
Whisk all of the ingredients together until thoroughly blended. Serve as a sauce for fried soft-shell crabs or crawfish, or any fried shellfish. HOMEMADE CREOLE SAUCE II This is more like a classical sauce, rather than the above nouvelle New Orleans-style Creole mustard sauces. 2 ozs shallots, minced 1 oz cider vinegar ½ tsp black peppercorns, cracked 1 small bay leaf ½ cup dry white wine ½ cup heavy cream 8 ozs unsalted butter, softened ¼ cup Zatarian’s Creole Mustard® 2 tbls Grey Poupon® mustard 2 tbls Gulden’s Spicy Brown Mustard®
Mix and chill.
HOMEMADE SAUCES HOMEMADE ARGENTINEAN STEAK SAUCE 1 15-oz bottle Kikkoman’s® Soy Sauce 1 6-oz can tomato paste 6 tbls white vinegar 2 tsps garlic powder 2 tsps onion powder 2 tsps cayenne powder 1 tsp Szeged Hungarian Paprika® 1 tsp black pepper ¼ tsp cumin ¼ tsp sage
Combine the shallots, vinegar, peppercorns, bay leaf, and wine. Reduce the mixture to about 6 ozs. Add the cream and reduce by half. Strain the sauce and return to the heat. Whisk in the butter gradually over low heat. Add the mustards HOMEMADE WORCESTERSHIRE SAUCE
Mix all the above ingredients together. Let stand in refrigerator overnight so flavors can blend. Stir before use. Refrigerate when not in use. Makes 4 cups sauce. Especially good marinade for steaks and pork chops. Pour amount wanted over steaks and chops, and refrigerate approximately 4 hours turning once or twice. Grill until desired doneness. HOMEMADE STEAK SAUCE 2 whole stick of butter 2 tbls Worcestershire sauce 3 tbls ketchup 1 tbls Tony Chachere's Creole Seasoning® 4 cloves fresh pressed garlic 2 tbls apple cider vinegar 1 tsp cayenne 1 tsp black pepper
Lots of ingredients, but simple and well worth the effort. 2 tbls olive oil 2 large sweet onions, roughly chopped ½ cup tamarind paste (critical) 2 tbls minced garlic 2 tbls minced ginger 2 jalapenos, seeded and minced ¼ cup chopped canned anchovies ¼ cup tomato paste 2 whole cloves, chopped 2 tbls freshly cracked black pepper ½ cup dark corn syrup 1 cup molasses 3 cups white vinegar 1 cup dark beer (use an import) ½ cup orange juice
Melt butter in a small pot and add everything else. Let simmer for a few minutes and then take off heat and serve as you want. Add more or less vinegar depending on how tart you want it. Great on pork chops and chicken too.
64 Cajun In The Kitchen, ©2010, 2013
2 2 1 1
tbls grated orange peel cups water lemon, thinly sliced lime, thinly sliced
4 3 4½ 2 2 1½
Heat the olive oil in a large saucepan and sauté the chopped sweet onion until soft, about 7 minutes. Add the tamarind paste (gotta have it), garlic, ginger, and jalapenos. Cook over medium-low heat for another 5 minutes. Add anchovies, tomato paste, cloves, pepper, corn syrup, molasses, white vinegar, dark beer, orange juice, water, lemon, and lime. Stir to combine and bring to a boil. Reduce heat and simmer, stirring occasionally, for about 3 hours until thickened enough to stick to the back of a spoon.
tsps salt tsps sugar tbls cayenne powder tsps dry mustard tsps Szeged Hungarian Paprika® tbls ground cumin
Combine all ingredients and cook for 5-10 minutes to dissolve spices. Use as a marinade and basting with your favorite BBQ recipe.
HOMEMADE SALAD DRESSINGS I promise this is much better than the store bought stuff. HOMEMADE RUSSIAN DRESSING ¾ cup Hellmann’s Mayonnaise® ¼ cup plus 2 to 3 tbls chili sauce 2 tbls sour cream 2 tsps chopped curly parsley leaves 1 tbl plus 1 tsp minced Spanish onion 1 tbl plus 1 tsp minced dill pickle ½ tsp fresh lemon juice ½ tsp grated horseradish ¼ tsp Worcestershire sauce
Strain Worcestershire sauce into a glass bottle and refrigerate.
MISCELLANEOUS HOMEMADE BAKING POWDER If you ever need it but don't have it in the pantry, here's the recipe. ¼ cup cream of tartar 2 tbls baking soda 1 tbl cornstarch HOMEMADE PIMENTO CHEESE 3 cups grated sharp cheddar cheese, loosely packed ½ cup homemade ¼ cup (1 small jar) diced pimientos with liquid ½ small onion, grated ¼ tsp dry mustard ½ tsp lemon juice ¼ tsp cayenne pepper to taste
Combine the mayonnaise, chili sauce, sour cream, parsley, onion, pickle, lemon juice, horseradish, and Worcestershire sauce in a bowl and mix well. HOMEMADE T HOUSAND ISLAND ½ clove garlic, minced ¼ tsp kosher salt ¼ cup prepared or homemade mayonnaise ¼ cup bottled chili sauce 2 tbls ketchup 1½ tbls minced onion 2 tsps sweet pickle relish ½ hard-cooked large egg, pushed through a sieve or finely chopped Freshly ground black pepper
Blend together all the ingredients in food processor. Don't overdo it. Add more mayo if necessary. WICKER'S BASTING SAUCE This little sauce comes from Hornersville, MO. About a 20 drive from where I grew up in the Bootheel of Missouri.
Make a paste with the garlic and ¼ teaspoon of salt. In a small mixing bowl, whisk together the garlic, mayonnaise, chili sauce, ketchup, onion, relish and egg until combined. Season with salt and pepper to taste. Use now or store covered in the refrigerator for up to 2 days.
They have won numerous Blue Ribbons for their sauce including the Best BBQ Sauce at the Kansas City Royal (1996 & 1999) and the Lenexa, KS (1996) BBQ Cook offs. Not exactly a minor feat considering that there were over 300 entries at the KC Royal in 1996 from 35 countries including a Russian team that won Best BBQ (beef brisket) award using Wickers. Flat out pissed a bunch of good ol' Texans boys right off ! 2½ cups apple cider vinegar 2 tsps black pepper 65
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HOMEMADE GREEN GODDESS This is also a great dip. I love this stuff. 1¼ cup mayo 6 anchovy fillets 3 green onions, chopped 2 shallots, halved 1 clove garlic, halved 2 tbls tarragon vinegar 10 sprigs fresh parsley 1 tsp dried tarragon 2 tbls lemon juice Dash of salt and pepper
HOMEMADE COLE SLAW DRESSING 2 eggs 1½ cups sugar ½ cup white vinegar ¼ tsp sea salt ¼ tsp white pepper 1 pint salad dressing 1 5-oz can evaporated milk
Dump it all in the food processor and mix until evenly chopped. Yummy. HOMEMADE ITALIAN SALAD DRESSING 6 tbls EVOO 2 tbls white wine vinegar 2 tbls chopped fresh parsley 1 tbl fresh lemon juice 2 cloves garlic, minced 1 tsp dried basil, crumbled ¼ tsp dried crushed red pepper 1 pinch dried oregano
Add salad dressing and evaporated milk, blending until smooth. HOMEMADE RANCH DRESSING 2 cloves garlic, ½ tsp kosher salt 1 cup prepared or homemade mayo ¼ cup buttermilk 2 tbls minced flat-leaf parsley leaves 2 tbls minced fresh chives 1 scallion, trimmed and thinly sliced 1 tsp white wine vinegar Freshly ground black pepper
Beat the eggs until fluffy; add the sugar, vinegar, salt, and pepper. Cook over medium-low heat, stirring constantly until thickened. Remove from heat and cool at room temperature.
Combine all ingredients in small bowl and whisk to blend. Season to taste with salt and pepper. HOMEMADE CREAMY ITALIAN DRESSING ½ cup Hellmann’s Mayonnaise® ½ cup EVOO 2 tsps onion powder 2 tbls vinegar 1 tbl sugar or honey ½ tsp basil ¼ tsp oregano ¼ tsp garlic powder ¼ tsp kosher salt ⅛ tsp pepper
Mash the garlic and salt to a paste. In a med bowl, whisk together the garlic, mayonnaise,¼ cup buttermilk, parsley, chives, scallion, vinegar and pepper to taste. If the sauce is very thick, thin the dressing with a couple tablespoons more of the buttermilk. Use immediately or store covered, in the refrigerator, for up to 3 days. HOMEMADE FRENCH DRESSING 1 cup tomato paste 1 cup light Olive oil ¾ cup cider vinegar 1 tbl lemon juice ½ cup water 3 tbls sugar 2 tsps sea salt 1 tsp Szeged Hungarian Paprika® 1 tsp crushed dried tarragon 2 tbls grated Parmesan cheese
Measure the mayonnaise into a bowl. Stir in the oil, 2 tablespoons at a time. Make sure all of the oil is blended in before adding more. Add the onion, and vinegar. Stir again, until all of the vinegar is absorbed. Add the sugar, basil, oregano, garlic, salt and pepper. Blend well.
Place all ingredients in a quart jar. Cover and shake until well mixed. Chill and mix well before serving with your favorite salad greens. Makes about 3 cups of French dressing.
Store the mixture in a pint sized canning jar in the fridge. This may also be prepared by whirling everything together in a blender until it is smooth. Try it on your favorite salads, and also on baloney sandwiches, and in pita bread sandwiches.
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ANCHOVY-GARLIC DRESSING This is Commander’s version of Caesar dressing; something like Caesar but more garlicky We love it— not only as a salad dressing but as a vegetable dip and on Po’ Boys. 2 tbls packed anchovy fillets (about 12) 12 cloves garlic, peeled 1 medium egg optional ¼ medium onion, coarsely chopped ½ cup grated Parmesan cheese 1½ tsps coarsely ground black pepper 2 tbls red wine vinegar ½ cup plus 2 tbls EVOO Kosher salt and ground pepper to taste
HOT BACON DRESSING II This is slightly different and works best as a dressing for German potato salad. ½ lb bacon ½ cup diced sweet red pepper ½ cup chopped onion 2 tbls flour 2 tbls sugar 1 tsp celery seed ½ tsp salt ¼ tsp prepared mustard ½ cup cider vinegar 1 cup water
Place the anchovies, garlic, egg, onion, cheese, pepper, and vinegar in the work bowl of a food processor. Run the machine and slowly drizzle in the olive oil until all ingredients are fully blended. Taste the dressing, and adjust salt and pepper, if necessary. HOT BACON DRESSING A classic dressing for spinach salad, but it’s also great on other veggies like fresh green beans. Even the avowed green bean hater in the family will go back for seconds! 6 slices bacon, diced ½ cup finely chopped yellow sweet onions 2 tsps cornstarch, mixed with 2 tsps water ½ cup white vinegar ½ cup water ¼ cup sugar Vegetable oil Salt and pepper
Cook bacon until crisp. Drain and crumbled bacon. Cook onion and red pepper in ¼ cup reserved bacon fat until tender. Blend in flour, sugar, celery seed, mustard salt and dash of black pepper. Add vinegar and water, thickening to desired thickness. Can use less vinegar and more water for milder dressing. Toss sliced, boiled potatoes with dressing. sliced hard boiled eggs and bacon. Serve hot. THE GOVERNOR'S DIJON SALAD DRESSING
Top with
Provided by the Honorable Mel Carnahan, former Governor of Missouri. Honest. 4 tbls Dijon Mustard 3 tbls red wine vinegar 1 tbl white wine vinegar ¼ tsp salt 2 cloves garlic, minced ½ tsp dry basil 2 drops hot sauce 1 tbls grated onion 12 tbls EVOO ½ tbl grated lemon peel Dash of black pepper
Fry bacon until crisp. Remove bacon from pan leaving fat. Set bacon aside. Add onion to bacon fat in pan and cook 5 minutes until onion is soft. Remove onion from pan leaving fat. Set onion aside with bacon. Pour bacon fat into measuring cup and add enough vegetable oil to equal ½ cup.
Combine mustard and vinegar in blender. Add remaining ingredients except oil. Whirl until blended. With blender running, add oil, one tablespoon at a time. Chill. Keeps several weeks. Use on salad greens.
Add fat/oil to cornstarch mixture and set aside. Combine vinegar, water, sugar, salt and pepper in small saucepan and heat to a boil. Add cornstarch mixture and cook until thickened about 1-2 minutes. Remove from heat and add bacon and onion. Serve while warm.
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SOUR CREAM DRESSING 1 8-oz carton sour cream ½ cup Hellmann’s® Mayonnaise ¼ cup ketchup 1 tbl apple cedar vinegar 1 tbl prepared mustard ½ tsp celery seed ¼ tsp black pepper
CREAMY BALSAMIC DRESSING 1 cups Hellmann’s Mayonnaise® 2 tbls EVOO 3 tbls balsamic vinegar ½ tsp garlic powder 2 tbls fresh lemon juice 1 tsp Worcestershire sauce Salt and pepper to taste
Mix well and refrigerate. UGLY DOG SALOON'S COLE SLAW DRESSING On a trip to New Orleans, we had lunch at a little restaurant named the Ugly Dog Saloon and BBQ. Those at our table loved their Cold Slaw and its outstanding dressing. The waitress copied the recipe for me from the kitchen wall. Her version started with one gallon of mayonnaise, but I have scaled it down! Cooking time is for chilling, if desired. ¼ cup Hellmann’s Mayonnaise® 1 tbl Lawry's® seasoning ¾ tsp garlic powder 1 tsp black pepper 2 tbls Kikkoman’s® Soy Sauce 1 tbl molasses, plus 1 tsp molasses 3 cups very coarsely chopped red or green cabbage
Combine all ingredients in 2-cup bowl and whisk until smooth. Chill several hours before serving over salad greens. Makes enough for 8-10 people. Serve shredded chicken over iceberg lettuce topped with this dressing. RED RUSSIAN DRESSING 1 can tomato soup 1½ cups of the best olive oil ¾ cup of apple vinegar ½ cup of sugar 1 tbl salt 1 tbl Worcestershire sauce 1 tbl pepper 1 tbl Szeged Hungarian Paprika® 1 tbl dry mustard 1 clove garlic finely minced
In small bowl, blend all ingredients, except the cabbage; whisk to combine thoroughly.
Whisk or mix (do not blend) and chill. This is wonderful for salads, cucumber slices, or cottage cheese
Chop cabbage into 3/4 to 1 inch chunks (authentic Ugly Dog Style!); combine with dressing and serve immediately or chill for an hour. AVOCADO DRESSING 2 avocados 2 tbls lemon or lime juice 1½ tbls onion, chopped fine 1 garlic clove, crushed 4 ozs green chilies, diced 1 tsp salt 1 tomato, peeled, chopped
ROQUEFORT OR BLUE CHEESE I don’t know about you, but I love both but have never really understood the difference between the two. Well, here is the answer. Technically, Roquefort is a type of blue cheese. However, Roquefort is made from goat’s milk and Blue Cheese is made from cow’s milk. Roquefort is named from its origin, Roquefort-SurSoulzan, France. Blue Cheese originated in Stilton, England, which is also the name of one of the world’s more famous blue cheeses.
Cut avocados in half. Remove seeds and skin. Put avocados, lemon/lime juice, onion, garlic, green chilies and salt in blender and blend until well mixed. Stir in tomato. Chill in refrigerator until ready to serve. This dressing will keep its color because of the citrus juice. Serve as a dressing for cooked or raw vegetables, such as cauliflower, carrots, tomatoes, green beans or on any salad.
Ok. Here are three very good dressings; one inspired by the English and the second is French. The third is my personal favorite. The French version is yellow. Just kidding….
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In a medium bowl, whisk together the mayonnaise,¼ cup blue cheese, half and half, sour cream, lemon juice, salt, and Worcestershire until smooth. Gently stir in the remaining¼ cup blue cheese and season with pepper to taste. Use now or store in the refrigerator for up to 3 days. ROQUEFORT DRESSING ¼ cup Roquefort cheese, crumbled ¾ cup Hellmann’s Mayonnaise® ½ cup buttermilk 1 tbl red wine vinegar Juice of two limes Dash or two of Worcestershire Dash of cayenne pepper
BLUE CHEESE SAUCE This is from the Killer Creek Chop House in Alpharetta, GA. Put a cold beer down and this is lunch. CAUTION: This dish is not indented for those with heart conditions. In fact, it will clog the arteries of even healthy people…. 1 cup buttermilk 1 cup sour cream 2 cups Hellmann’s Mayonnaise® 1 tsp minced garlic 1 tsp Tabasco® 1 tbl Lea & Perrin’s® Worcestershire Sauce ½ tsp salt ½ tsp pepper 1½ tsps lemon juice ¾ lb Maytag Blue Cheese®, crumbled 3-4 large Idaho potatoes; Butter or Goldens Do not peel Veggie Oil for deep frying
Melt Roquefort cheese in the oven or in a pan on the stove. Be very, very careful not to burn or scorch. Let it cool. In a bowl combine the melted cheese and other ingredients until combined. Add a bit more crumbled cheese for taste and texture. BUTTERMILK & BLUE CHEESE DRESSING
In a mixing bowl, combine all ingredients except cheese and mix until very smooth. Add ½ of cheese and gently mix until combine. Chill.
If you like blue cheese dressing on salads, then never, ever buy it again. You’re wasting your time and money if you think you can buy store-bought dressing as good as this. It just ain’t gonna happen….. 1 cup Hellman’s mayo or homemade 1 cup sour cream ½ tbl celery seed ½ cup buttermilk 2 tbls fresh lemon juice ½ tbl finely chopped shallot (optional) 1 tsp Dijon mustard ½ tbl Worcestershire ½ tsp each, Kosher salt & fresh pepper 1 large garlic clove 5 oz. Maytag Blue Cheese®, crumbled
Wash and slice potatoes into ⅛ chips. SECRET: Rinse the chips under cold water for at least 5 minutes. Drain and pat dry. Heat oil to 350 and fry chips for 4-6 minutes. Do not overcrowd and never burn. Preheat boiler. Place a thick layer of sauce on platter. Crumble and sprinkle remaining cheese over the sauce. Add a little cracked black pepper and heat under the broiler until cheese melts. Pile chips directly onto the warm sauce and serve. Note: Since Maytag Blue Cheese® is so outrageously expensive, you can use another brand of Blue Cheese. Oh, please don’t use Canola oil, use good vegetable oil, olive oil or peanut oil but spare me the politically correct worm oil…… BLUE CHEESE DRESSING 1 cup homemade mayonnaise ½ cup crumbled Maytag Blue Cheese ®about 3 ozs, divided ½ cup half and half 2 tbls sour cream 1 tbl freshly squeezed lemon juice ¼ tsp Worcestershire sauce ½ tsp kosher salt Freshly ground black pepper
Crush the garlic clove and using a paper towel rub the clove all over the inside of a glass mixing bowl. We’re adding the garlic flavor without the actual garlic. You can chop it up and add if you wish. Mix all ingredients except blue cheese and blend well by hand. Forget the mixer or blender. Add the crumbled blue cheese and mix well, but don’t overdo it. You want the cheese to be in little crumbs, not blended to mush in the dressing. Now here’s the hard part: Chill for a minimum of 8 hours. The onion (shallot) is optional since it tends to take over the dressing after a day or so. It adds a little to the dressing, but frankly I
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came for the cheese not the onion, so I can take it or leave it. If you like it less thick, add a bit more buttermilk.
1 1 1
Will store for several weeks, (without onion) but best used within a few days. Actually I’ve never had it past a few days…..
¼ ¼
tbl grated parmesan cheese tsp garlic powder tsp dried oregano tsp celery seed tsp salt
Shake to blend. HERB VINAIGRETTE 1 tbl Champagne vinegar 2 tsps fresh orange juice 1 tsp fresh lemon juice 1 tsp fresh lime juice 1 tsp fresh grapefruit juice ½ cup vegetable oil ½ cup EVOO ½ cup chopped assorted herbs, (thyme, parsley, chives, marjoram and basil) Generous touch of salt & pepper NEW ORLEANS CREOLE VINAIGRETTE ¼ cup red wine vinegar 1 tsp fresh lemon juice ½ cup water 1 tsp low-sodium Kikkoman’s® Soy Sauce 1½ tbls frozen apple juice concentrate ½ tsp Dijon mustard ¼ tsp garlic powder 1 dash cayenne pepper ¼ tsp onion powder
VINAIGRETTES All vinaigrettes should be served at room temperature, never chilled. ASIAN VINAIGRETTE ¼ cup soy sauce, Kikkoman’s® only ¼ cup rice vinegar no substitutions 2 tbls teriyaki sauce ⅓ cup sesame oil 2 tbls peanut oil no substitutions 1 tsp chili oil 2 tbls toasted sesame seeds Wisk together all ingredients until blended. MEDITERRANEAN VINAIGRETTE 1 cup balsamic vinegar ¼ cup olive oil don’t use extra virgin 1 tbl walnut oil 1 tbl garlic oil 1 tbl Dijon mustard ¼ cup combined fresh herbs: thyme, oregano & marjoram, parsley, chopped Wisk together all ingredients until blended. This is Caribbean Vinaigrette if you use Creole mustard instead of Dijon BASIL VINAIGRETTE
Place all ingredients in jar with a tight-fitting lid and shake well. When mixture is well blended, place in refrigerator until served.
Great on any fish and pork. ½ cup balsamic vinegar ½ fresh chopped basil 4 large shallots, chopped 3 garlic cloves, chopped 1 tbl brown sugar 1 tsp black pepper 1 cup EVOO Kosher salt to taste
RELISH CHILI RELISH This is a simple thing my grandmother used to make along with green tomato chow chow and Plum preserves. This is great with baked or smoked ham. My paternal wife’s grandmother also made a version of this without the jalapeno. My father-in-law loved this on scrambled eggs. 1 tbl vegetable oil 1 cup chopped onions 5 cups diced fresh tomatoes, peeled/seeded ½ small jalapeno, stemmed and chopped ½ tsp cinnamon ¼ tsp allspice 2 cups white vinegar Salt & black pepper to taste
Whisk everything together except EVOO. Add EVOO slowly as you whisk away. MUSTARD VINAIGRETTE In a jar, combine: 3 tbls apple cider vinegar 3 tbls EVOO ¼ cup orange juice 3 tsps stone ground mustard 70
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Double pinch of freshly ground cloves
1 2
In a med non reactive saucepan, over med heat, add the oil. When the oil is hot, add the onions. Season with salt and pepper. Sauté for 1 minute. Add the tomatoes. Season with salt and pepper. Sauté for 1 minute. Add the jalapeno, remaining spices and vinegar. Bring to a boil, reduce the heat to med low and simmer for 1 hour. Remove from the heat and cool completely. Pour the mixture into a sterilized 1 quart canning jar. Process the jar according to basic canning procedures. Can be used the next day or will keep for up to 1 month under refrigeration. HAMBURGER RELISH
small white onion, finely diced tbls chopped fresh dill
Bring vinegar, mustard seeds, and coriander seeds to a boil in a medium non-reactive saucepan on the grates of the grill; cook until reduced by half and slightly syrupy. Remove from the heat, add the remaining ingredients, and gently toss to coat. Season with salt and pepper, to taste. Cover and refrigerate for at least 4 hours before serving. CORN RELISH 1 quart fresh corn kernels 2 cups each, chopped green & red bell peppers 2 cups chopped onion 2 cups coarsely chopped unpeeled cucumber 4 cups chopped red ripe tomatoes 4 cups vinegar 2 cups sugar ¼ cup salt 1 tbl turmeric seed 1 tbl mustard seed 3 crushed black pepper pods
Normally I don't like catsup on my hamburgers. Most of the time I want it loaded up: tomatoes, onion, lettuce, cheese, pickles, and lots of mayo. However, there is an exception to every rule. This sauce is old fashioned hamburger chili sauce. Put a tablespoon of this on a hamburger and you can forget the rest of the stuff. 2 tbls butter 1 medium onion, chopped 1 garlic clove, chopped ½ cup chopped celery with leaves 1 14-oz diced tomatoes 1 8-oz can tomato sauce ½ can tomato paste (about 3 ozs) ½ cup vinegar (apple cider is best) 3 tbls molasses 1 bay leaf 2 tsps dry mustard ½ tsp allspice 2 tbls Tabasco (ok, less if you prefer) 2 lemon slices
Combine prepared vegetables in a large kettle. Add vinegar, sugar, salt, turmeric, and mustard seed. I wrap the seeds and pepper pods in cheesecloth. Heat to boiling, simmer 25 minutes or until the vegetables are tender. Seal in hot, sterilized canning jars. Process for 15 minutes in a boiling-water canner. ITALIAN RELISH (SALSA) Great on fried fish or baked chicken. 4 large plum tomatoes, chopped ½ small red onion, finely chopped ½ small red pepper, cut into thin strips 2 tbls chopped parsley 12 kalamata olives, pitted & chopped 2 garlic cloves, minced 1 tbl balsamic vinegar 1 tbl EVOO 2 tsps drained capers Kosher salt & ground pepper to taste Feta cheese
Melt the butter and sauté the onion. Add the rest and simmer over medium-low heat for 40 minutes or until reduced by ¼ . Remove lemon rinds and bay leaf. Serve cold or hot tho' I prefer cold… This is good on hot dogs as well. PICKLE RELISH 1½ cups cider vinegar 1 tsp mustard seeds 1 tsp coriander seeds 2 tbls sugar 8 large dill pickles (sour, not half-sour), finely diced 1 small red pepper, grilled, peeled, seeded, and diced 1 small yellow pepper, grilled, peeled, seeded, and finely diced
Mix everything together but the cheese and chill. Sprinkle cheese when ready to serve.
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THE BEST GARLIC IN THE WORLD
BURGER & DOG KICKIN' RELISH 4 medium onions, coarsely chopped 2 tbls oil 1 tbl brown sugar 1 14½-oz can chopped tomatoes, drained ¼ cup Bourbon 2 tbls spicy brown mustard 2 tbls chopped Jalapeños Salt to taste
This is an easy one: In my humble opinion roasted or smoked garlic cannot be touched. It produces such flavor that unless you have experienced it, it honestly cannot be adequately explained. Here's how to do it. Start a smoker at 225F with the wood of your choice (I use apple) and let it run for a bit to let the heavy initial smoke burn off. Cut off about the top third and throw that away, and you have all the little exposed cloves. and place on a rack partially covered with enough aluminum foil to hold the garlic. Drizzle with EVOO. Smoke until the cloves are soft. As I recall, it takes about 2 hours but you should check after 1 hour.
Heat oil in large skillet over medium heat. Add onions, stir occasionally until soft and lightly browned, about 10 minutes. Stir in sugar and cook until onions are golden brown. Stir in tomatoes, Evan and mustard. Bring to a boil. Reduce heat and simmer until thickened, about 10 minutes. Add hot peppers. Serve chilled or at room temperature.
When done, squeeze all of the cloves in a small bowl, spritz with some more EVOO, cover with plastic wrap, and refrigerate until ready to use. In the past, I've used smoked garlic as an addition to soups, stews, chili, gumbo, mashed potatoes, etc. Anything you put it in is better.
GARLIC Garlic is the halo where onion, celery and green peppers are the Trinity. All four are extremely important to Cajun cuisine.
To roast the garlic in the oven, wrap each bulb in aluminum foil (lightly), pour in the EVOO and bake at 425° for 45 minutes. Good, but not quite as good as the smoked version.
No aroma in the kitchen makes me feel as content and inspired as does the smell of garlic. It may be gentle or pungent, depending on the method of cooking, but it is always a promise of good and healthy food and a meal of great taste. Still, even a great garlic dish can be ruined if the garlic is not cooked right. One of the mistakes most commonly made is cooking it at too high temperature. Garlic burns easily and turns bitter.
CLARIFIED BUTTER Butter vs. Margarine? I trust cows over chemists Clarified butter is also called drawn butter. Simply defined, clarified butter is butter that has the milk solids and water removed so all that remains is pure liquid golden-yellow butterfat. The advantages of this type of butter is its long keeping quality (several months refrigerated) and its high smoke point (can be used in frying without burning). The disadvantage is that it doesn't have that same wonderful rich flavor of regular unsalted butter (since the milk solids have been removed) but it does have a more buttery taste than other oils.
Believe it or not, one raw garlic clove, finely minced or pressed releases more flavor than a dozen cooked whole cloves. When garlic cloves are cooked or baked whole, the flavor mellows into a sweet, almost nutty flavor that hardly resembles any form of pungency. Cooked, whole, unpierced cloves barely have any aroma at all, while raw garlic is the strongest in flavor. An easy rule of thumb to remember regarding the potency of the flavor of garlic is: The smaller you cut it, the stronger the flavor. Chopping finely and/or pressing a clove exposes more surfaces to the air, causing a chemical reaction to produce that strong aroma and potent flavor. Also, the longer you cook garlic the softer the flavor. For many dishes, I add garlic at the end of the cooking cycle if I want garlic flavor to really come through.
To make clarified butter gently melt unsalted butter over low heat until the butter breaks down and three layers form. The top layer is a white foam or froth (the whey proteins) and should be skimmed off with a spoon. The milk solids will drop to the bottom of the saucepan and form a milky layer of sediment. What is left in the middle is a pure golden-yellow liquid called clarified butter. When you have skimmed all the white foam from the surface of the clarified butter, and it has stopped bubbling, remove the saucepan from the heat. Let the
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HERBED BACON BUTTER Great with vegetables! 1 cup butter, softened 1 tbl minced parsley ¼ cup crisply cooked bacon crumbs ¼ tsp freshly ground black pepper
butter sit a few minutes to allow the milk solids to further settle to the bottom, and then strain the mixture through a fine sieve or a cheesecloth-lined strainer. The liquid collected is the golden-yellow clarified butter (butterfat) that can be covered and stored several months in the refrigerator. Chilled clarified butter does become grainy. The intensity of flavor of the clarified butter depends on how long you cook the melted butter. If you continue to cook the butter once it has melted and separated, the milk solids at the bottom of the saucepan will start to brown. Once the milk solids turn a golden brown color the clarified butter will take on a rich fragrant nutty flavor that is called "noisette butter" or "beurre noisette" which is a French name for "brown butter" or "hazelnut butter". (So named because the butter turns the color of noisettes (hazelnuts)). However, be very careful not to overheat the butter or it will become bitter tasting.
Whip butter well with parsley and pepper. Add bacon crumbs and mix well. Refrigerate until using. HERBED BUTTER FOR SEAFOOD 1 cup butter softened 1 tbl dill weed 2 tsp onion powder 2 tsp garlic powder 1 tsp white pepper 2 tbls lemon juice Blend well and use to cook fish in. Delicious! HERBED BUTTER FOR BEEF 1 cup butter (unsalted) 4 cloves garlic minced & pasted ¼ cup dried parsley 1 tbl dried thyme ¼ cup Worcestershire sauce 1 tbl onion powder Salt & Pepper to taste
Clarified butter is used in baking genoise, madeleines, and other baked goods where creaming the butter is not necessary and you want that distinctive fragrant nutty flavor. For cooking it is used in making hollandaise sauce and is excellent for sautéing as it has a high smoke point.
FLAVORED BUTTERS Bacon Fat of course, is the King of cookin' flavors. Butter is the Queen. Mix a little something in the butter and you have a serious rival to the throne…… HONEY BUTTER 1 cup soft butter, salted 1 cup honey 1 cup whipping cream 2 tsps vanilla
Blend all ingredients well. Delicious when using to grill meats & vegetables! HERBED BUTTER FOR STEAK 1½ cups butter softened 1 tbl garlic power 2 tbls parsley flakes 1 tbl dried thyme ½ tsp salt ½ tsp pepper 1 tbl Worcestershire sauce
Cream butter and honey. Add cream a little at a time. Beat until fluffy. Add vanilla. Serve on breakfast breads such as pancakes or Pain Perdu. BROWN SUGAR AND CINNAMON ½ cup butter, softened 4 tsps packed brown sugar ¼ tsp freshly ground nutmeg ¼ tsp ground cinnamon
Blend well and store in frig. BLUE CHEESE HERB BUTTER A closely held secret from the Porterhouse Grill in Athens, GA. 2 cups crumbled blue cheese ½ cup softened butter ½ tsp cracked pepper ½ tsp basil ½ tsp thyme 1 tbl Dijon mustard, Creole works also Pinch of salt
Beat all ingredients until fluffy. Store in refrigerator. ORANGE BUTTER ½ cup butter, softened ¼ cup orange marmalade ½ tsp Triple Sec Beat butter until fluffy. Add marmalade and Triple Sec; beat until completely blended. Store in refrigerator.
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ROSEMARY STEAK BUTTER ½ cup butter softened 1 tbl fresh rosemary, chopped 2 tsps lemon grated rind 1 tsp grated horseradish Salt & pepper to taste
Mix all except cheese until well blended. Fold in cheese. Spread on parchment paper, roll and chill. Slice and put on steak just prior to serving. MEDITERRANEAN BAY BUTTER This flavorful butter is excellent as a topping for baked potatoes, grilled poultry or fish, pasta or new potatoes. 4 large fresh bay leaves (not dried) 1 tsp salt 2 tsps each chopped chives and parsley 1 tbl chopped fresh sweet marjoram 1 tsp each fresh chopped rosemary & thyme 1 tbl finely minced orange peel 8 large garlic cloves 1 lb soft butter 2 tsps apple cider vinegar ½ cup hot water Pinch of freshly ground white pepper
Blend together, cover and refrigerate.
MARINADES There really isn’t a secret to marinades. You just do what you like, only in moderation. You like lots of vinegar, dilute it a bit a little water maybe olive oil. You like beer (who doesn’t?) use a lite beer for white meat and dark beer for dark meat. Simple huh?
WHY MARINATE? A marinade is a seasoned liquid that contains a tenderizing acidic ingredient such as vinegar, wine, soy sauce, or citrus juice. Marinade seasonings can be a combination of herbs, spices, and even vegetables, but they generally reflect the tastes of the region in which they were made. For example, Bubba Brand Back Bay Marinade from South Carolina contains Bourbon and peaches, while Chuck Evans' Mayan Magic (Montezuma Foods) uses exotic annatto seed and sour orange juice to duplicate the taste of a pit barbecue.
Soak fresh herbs for 15 minutes in water and vinegar. Cut the midrib from the bay leaves and finely chop all herbs. Peel and chop garlic coarsely and sprinkle with salt and mash to a smooth paste. Combine all ingredients and add more salt and pepper as desired. Chill. TARRAGON & RED HOT SAUCE BUTTER Oh, this is REALLY good with oysters or shrimp!!!! 2 sticks unsalted butter, slightly softened 3 tbls chopped tarragon 2 tbls Tabasco (more if you like) ½ tsp kosher salt ¼ tsp freshly ground black pepper 1 tsp lemon juice
Regardless of the ingredient combination, all marinades are used by soaking meat in them to add flavor and to tenderize before cooking. Always follow the directions carefully since some foods, especially fish and shrimp, can become mushy if left in too long. Always be sure to marinate in a non-reactive pan or a plastic bag.
Combine all ingredients in a food processor and process until smooth.
WHAT TO MARINATE
Scrape into a small bowl, cover and refrigerate for 30 minutes. LEMON BUTTER 2 tbls fresh lemon juice ¼ lb unsalted butter 1 tsp finely grated lemon zest ½ tsp dried tarragon 2 tbls minced parsley
Less tender cuts of beef should be marinated to enhance tenderness. These cuts include the top round steak, eye round steak, chuck shoulder steak, skirt steak and flank steak. Tender cuts of beef (like Rib eye's, T-bone’s, Porterhouse) can be marinated just for flavor. If it is a round or a loin, it is lean beef. Cuts from the round are the leanest cuts you can select. Two ways to insure their tenderness are using a moist-heat cooking method (braising or cooking in liquid); and marinating before using a dry-heat cooking method (grilling, stirfrying, pan-frying). Cuts from the loin are lean cuts of beef, yet they are very tender. Marinating these cuts is for flavor enhancement, not tenderization.
Melt the butter over low heat, then stir in remaining ingredients. Keep at 130 degrees.
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CITRUS MARINATE FOR CHICKEN ¼ cup frozen orange juice concentrate, thawed 2 tbls lemon juice 2 tbls lime juice 1 tbl minced garlic 1 tsp ground sage 1 tsp ground pepper 3 tbls EVOO
HOW TO MARINATE Marinate in the refrigerator, never at room temperature. Marinate in a food-safe plastic bag or glass utility dish. Turn the meat occasionally during marinating so that all sides are equally exposed to the marinade. Allow ¼ to ½ cup marinade for each one to two pounds of beef.
WHEN TO MARINATE
Use freezer bag. Combine ingredients and add to chicken in bag. Mix well and refrigerate for 4 hours. BASIL MARINATE FOR CHICKEN AND FISH
For flavor only - marinate for 15 minutes to two hours. For tenderizing - marinate for at least six hours. Remember, marinating longer than 24 hours can result in a mushy surface texture.
Use the freezer bag again and chill for 4-6 hours. Dozen fresh basil leaves, chopped ¼ cup EVOO ½ cup rice wine vinegar 1 tsp lemon zest 2 green onions, chopped 2 cloves garlic, minced ½ tsp sea salt 1 tsp sugar or sugar substitute HERB MARINATE FOR FISH 3 tbls EVOO 2 tbls lemon juice 2 tbls lime juice 2 tsps each fresh chopped oregano, tarragon and dill (1 tsp if dried) ¼ tsp red pepper flakes 1 tbl Zatarian’s Creole Mustard® Dash salt and pepper MARINADE FOR ROAST ½ cup wine vinegar ¼ cup red wine ¼ cup ketchup 2 tbls oil 2 tbls Kikkoman’s® Soy Sauce 2 tbls Worcestershire sauce 1 tsp mustard 1 tsp kosher salt ¼ each, pepper & garlic power
WET FIRST RED WINE MARINADE ¾ cup red wine vinegar 2 tbls vegetable oil 1 tbls Dijon-style mustard 2 cloves garlic, minced ¾ tsp dried Italian seasoning ¼ tsp black pepper ORIENTAL MARINADE ¼ cup fresh lemons 3 tbls chopped green onion 1½ tbls each Kikkoman’s® Soy Sauce and vegetable oil. ¾ tsp grated fresh ginger ¼ tsp crushed red pepper pods CAJUN SHRIMP MARINADE ½ cup vegetable oil ¼ cup Kikkoman’s® Soy Sauce 1 tsp freshly grated lemon peel ¼ cup fresh lemon juice ¼ cup fresh parsley 2 tbls each Worcestershire and red wine vinegar 1 tbl dry mustard ½ tbl Szeged Hungarian Paprika® ½ tbl minced garlic ¼ tsp ground red pepper
Mix all ingredients and place meat in. Turning whenever you think about it. Let marinate at least 24 hours, then put on hot grill and barbeque until rare to medium. Whatever you like except if you want anything above medium, ruin it yourself. This is great for any type of red meat.
Marinate raw peeled and de-veined shrimp for 1 hour. Thread shrimp on skewers and grill. Reserve marinade for dipping.
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2 2 2 2 1
LIME-HONEY MARINADE ¾ cup lime juice ½ tsp grated lime peel 5 medium garlic cloves, minced or pressed ½ cup oil ½ small red onion, finely chopped ¼ cup cilantro, finely chopped 1 jalapeño pepper, finely chopped 2 tbls honey ½ tsp cumin
½ ½ ½
tbls onion salt tbls Cajun/Creole seasoning tbls chili seasoning tbls black pepper tbl lemon pepper tsp thyme tsp allspice tsp cayenne
Mix all the ingredients together until blended well. Store in airtight container until ready to use. It can be used as a rub on all meats for grilling, except fish. FOR LAMB, BEEF AND CHICKEN 2 tsps dried rosemary 2 large garlic cloves, minced 1½ tsp salt 1 tsps freshly ground pepper Finely grated zest of 1 lemon FOR FISH 2 tsp dried dill 2 tsp Szeged Hungarian Paprika® 1 tbls grated lemon zest 1 tsp salt 1 tsp freshly ground black pepper ¼ tsp cayenne pepper
Mix all ingredients together. Marinade meat for several hours or overnight and grill. This versatile marinade works well for chicken, fish, shrimp or even pork. Marinade your meat, and then simply grill it for an easy meal. SWEET AND SOUR MARINADE For Grilled Beef, Chicken or Turkey. 1 can crushed pineapple, untrained 1 med onion, cut into slices and separated into rings ½ cup vinegar ½ cup molasses ¼ cup Kikkoman’s® Soy Sauce 2 cloves garlic, crushed ½ tsp ground ginger ½ tsp Tabasco
FOR PORK 2 1 2 1 ¼ 2
Mix all ingredients (makes 2 ½ cups marinade). Marinate meat in a covered non-metal dish or sealed plastic bag in the refrigerator at least 4 hours. Cover and grill 5-6 inches from medium coals for 20-30 minutes, turning and brushing with marinade 3 or 4 times, until done.
tsps dried thyme tsp dried sage tsp salt tsp freshly ground pepper tsp ground allspice or cloves garlic cloves, minced
Select the list of ingredients that complements the food you are marinating. In a small bowl, stir together all the ingredients. Each recipe makes about 1/4 cup if made with fresh herbs, enough for 4 to 5 lb lamb, beef, chicken or pork, or 2 lb fish.
DRY RUBS Dry mixtures of salt, pepper, herbs and spices rubbed over food several hours before grilling are good flavor enhancers. Rub the meat, poultry or fish lightly with oil before coating it with the marinade. If made with fresh herbs, these marinades keep, stored tightly covered in the refrigerator, up to 3 days. If made with dried herbs, they keep, stored airtight in a cupboard, for several weeks. KANSAS CITY CLASSIC RUB
SEASONINGS If your seasonings and herbs have been in the cabinet or pantry for over seven months, do yourself a BIG favor: throw ‘em away and get more!
A standard at both the Lenexa, KS and American Royal BBQ (KCMO) cook offs. 1 cup cane sugar 6 tbls Szeged Hungarian Paprika® ¼ cup seasoned salt ¼ cup garlic salt ¼ cup celery salt
MY CAJUN SEASONING ½ ¼ 3 2 1 1
cup Szeged Hungarian Paprika® cup salt tbls cayenne pepper tbls garlic powder tbl celery seed tbl onion powder
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1
½
tsp white pepper tbl each dry: basil, thyme, oregano
HERBES DE PROVENCE
CAJUN BLACKENING SEASONING 5 1 1 1
½ ½ ½ ¼
4 1½
tsp Szeged Hungarian Paprika® tsp dried oregano tsp dried thyme tsp cayenne pepper tsp black pepper tsp white pepper tsp garlic powder tsp cayenne
¼
MIREPOIX 1
½ ½ 2
3 3 3 1 2 3 3 3 5 2
SACHET D’EPICES
cup pickling spices cup sea salt tbls mustard seeds tbls whole black peppercorns tbls hot red pepper flakes tbl celery seeds tbls minced dried chives tsps ground ginger tsps dried oregano ® tbls Tabasco bay leaves tbls Szeged Hungarian Paprika®
1 8 1
¼ ¼ ¼ ¼ 1 2 1 1
½
For cooking shrimp, add ½ cup of the spices, along with 2 teaspoons salt, to a large saucepan of half water and half beer.
tsp dried oregano tsp dried basil tsp dried marjoram tsp dried thyme tsp crushed dried rosemary
POULTRY SEASONING 1 1
FINE HERBES
½
tsp or so black peppercorns, cracked parsley stems, chopped bay leaf tsp dried thyme leaves tsp dried tarragon leaves tsp dried oregano leaves tsp dried basil leaves
ITALIAN SEASONING
Add all of the ingredients to the bowl of a food processor fitted with the metal blade. Pulsing, process until the mixture forms a coarse powder.
1 1 1 1
cup onions, chopped cup celery with tops, chopped cup carrots, chopped cloves garlic, cut in half horizontally
Use this with stocks and basic soups & stews.
CRAB, SHRIMP OR CRAWFISH BOIL SEASONINGS ½ ¼
tsps each of dried thyme & marjoram tsp dried savory tsp each of dried rosemary, mint & sage
½ ½
tsp dried thyme tsp dried oregano tsp dried marjoram tsp dried parsley tsp each: dried chives, sage and tarragon
tsp crushed dried sage tsp crushed dried thyme tsp crushed dried marjoram tsp Szeged Hungarian Paprika®
MY SPICE RUB This really can be used for just about everything. Makes about 1 cup 4 tsps cumin seeds, toasted 4 tsps fennel seeds, toasted 4 tbls Szeged Hungarian Paprika® 4 tsps dried thyme 2 tsps dried sage 4 tsps dried oregano 3 tsps salt 3 tsps ground black pepper 3 tsps garlic powder
BOUQUET GARNI Enclose in cheesecloth, tied tightly 2 tsps dried parsley 2 bay leaves 1 clove garlic, chopped 1 tsps peppercorns ½ tsps thyme ½ tsp rosemary
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3 4
tsps onion powder tsps cayenne pepper
can just imagine what those cowboys had on the bottom of their boots. 4 tbls kosher salt 3 tbls Padilla chili powder 2 tbls garlic powder 2 tbls of sugar 2 tbls ground cinnamon 2 tbls ground black pepper 1 tbl ground thyme ½ tbl onion powder
Toasting whole spices before grinding heats up their essential oils and makes them more pungent. Heat a small, dry fry pan over medium heat. (This jump-starts the toasting process so that the seeds begin to toast as soon as they hit the hot surface of the pan.) Hold your hand, palm down, over the pan. If you can feel the heat rising, dip your fingers into cold water and then flick the water onto the pan. If, when the droplets hit the pan, they dance briefly over the hot surface and then evaporate almost immediately, the pan is ready for the seeds. Add the cumin and fennel seeds and toast, stirring or shaking the pan constantly, until the seeds are very fragrant and are toasted a slightly deeper shade of brown, about 1 minute; you may see a wisp or two of smoke rising from the pan. Remove from the heat.
Combine all ingredients in a small bowl, spreading evenly to distribute the spices. Be sure to break up any chunks that appear. Store in an air-tight container and shake or stir before each use. Use on both sides of the steaks before cooking.
COMMERCIAL RECOMMENDATIONS
Immediately transfer the toasted seeds to a mortar or an electric spice grinder and let cool completely, about 10 minutes. Cooling the seeds allows them to crisp and makes grinding more efficient.
FILÉ POWER Tony Chachere’s or Chef Paul Prudhomme. You simply cannot have gumbo without it. Keep it closed, in the refrigerator. Throw it away after 6 months and buy more.
If you are working with a mortar, use a pestle to crush the cooled seeds, pressing it firmly against the seeds and rotating it against the sides of the mortar. Continue to grind until all the seeds are coarsely ground in small pieces measuring about 1⁄16 inch. You want them to have some texture, not be ground to a powder. If using an electric coffee mill or spice grinder, pulse the machine on and off continually until the cooled seeds are coarsely ground, about 1⁄16-inch pieces.
Cajun Power® The absolute final word in seasoning any Cajun dish is to use this Louisiana staple. I use the garlic sauce, but the herbs & spices sauce (sometimes called Cajun Worcestershire sauce) is great as well. Cajun Power® Sauce Abbeville, LA 318 893-3856
Transfer the ground cumin and fennel to a small airtight container with a secure lid. Add the paprika, thyme, sage, oregano, salt, black pepper, garlic powder, onion powder and cayenne. Using the handle of the wooden spoon as your tool, stir and mix well to combine the spices and herbs thoroughly. Paprika has a tendency to clump up, so be sure to press firmly so that you break up the clumps and incorporate the spice evenly into the mixture.
http://www.cajunpowersauce.com/
OLD BAY® SEAFOOD SEASONING This has nothing to do with Cajun or Creole cooking but it just happens to be my favorite seafood seasoning. Take a couple of pounds of shrimp; sprinkle liberally with Old Bay. Steam them (with a light beer since they generally aren’t worth drinking) and a ¼ cup Old Bay, a head of garlic cut in half and two-three quartered lemons and boy-o-boy. Give me a couple of cold beers and some hot butter and an occasional dash of Tabasco® and it don’t get much better than this.
Cover the container tightly with the lid. Store in a cool, dark place for up to 3 months. Dried herbs and spices lose their flavor over time, so it is best to make the rub in small batches that will be used within a 3-month period. Before each use, mix ingredients again to ensure that the flavors are evenly distributed.
If you want to make your own, here’s how: 1 tbl ground bay leaves 2½ tsp celery salt 1½ tsp ground mustard seed 1½ tsp black pepper
GOLDEN OX STEAK RUB From the Golden Ox restaurant in Kansas City, MO. They've been in the stock yards so long that you can still smell the 'cows' in the bar. Well over 100 years old, you
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¾ ½ ½ ½ ¼ ¼ ¼
Creole peppers are similar to cayenne and can be substituted, but be warned, they do have character!
tsp ground nutmeg tsp ground cloves tsp ground ginger tsp Szeged Hungarian Paprika® tsp ground red pepper tsp ground mace tsp ground cardamom
CAJUN OR CREOLE SEASONINGS Make your own but if you want to buy it, Tony Chachere’s Creole Seasoning® Chachere’s Creole Seasoning or Louisiana Cajun Seasonings are great. Don’t be bashful with either one.
Combine and store in an air-tight container
HOT SAUCE
BAYOU BLAST (EMERIL'S CREOLE SEASONING)
Your choice, but I don’t believe anything beats Tabasco®. Kenny would agree. However, for a rich flavor without a great deal of heat there is Crystal Hot Sauce or Texas Pete.
½ 2 2 1 1 1 1 1
tbl Szeged Hungarian Paprika® tbls kosher salt tbls garlic powder tbl black pepper tbl onion powder tbl cayenne pepper tbl dried oregano tbl dried thyme
I really do like either for ‘on the table’ seasoning. Crystal is milder, but has a very nice flavor. Excellent on pork. Also Cajun Power® ® makes a Garlic Hot Sauce that is very good.
SALT & PEPPER
Combine all of the above ingredients thoroughly. This recipe yields 2/3 cup of Emeril's famous "Bayou Blast" Creole seasoning
Most of the recipes in this cookbook call for salt. I suggest that you always use kosher salt or at least sea salt. The flavor is distinct from ordinary table salt, and it has no additives and thus gives the cleanest, truest flavor. Stay away from the Morton’s and other tablet varieties. True, salt is salt, but Kosher is just a bit better in my mind.
THE ESSENCE OF EMERIL This is the spice Emeril Largesse developed when he was the chef at the Commander’s Palace. It is now sold commercially. 3 tbls Szeged Hungarian Paprika® 3 tbls salt 2 tbls garlic powder 1 tbl black pepper 1 tbl onion powder 1 tbl cayenne pepper 1 tbl dried oregano 1 tbl thyme
Black pepper is well, black pepper but paprika is special. Many of my recipes also call for paprika. I use only Pride of Szeged Hungarian Paprika. You can find it in most stores. It really is the best and will make a big difference in flavor. Some recipes are better with sweet (Spanish) paprika. Your call; follow your palate.
MUSTARD
CHILI POWDER
CREOLE MUSTARD
Chili Powder is cayenne + cumin and sometimes garlic powder & oregano. Use this only for your TexMex dishes. Cajun & Creole dishes should be spiced with cayenne or other dried peppers and never with chili powder. If you want to make your won, here is a great substitute for the off-the-shelf chili pepper. 1 tsp cayenne pepper 1 tsp chipotle peppers ½ tsp dried oregano ½ tsp cumin
Creole Mustard is a variation of wholegrain mustard where the seeds are slightly crushed. They are not ground nor are they whole. The ingredients in Creole Mustard can vary from producer to producer slightly, however, they all have the same basic flavor. However, some are better than others. Creole Mustard can substitute American style mustard in most any recipe. There are two basic styles of mustard: those that are smooth and those that contain whole or rough ground seeds of the mustard plant. They may be flavored with herbs, peppercorns, citrus fruits, honey, champagne or sherry. Their flavor can be hot to mild.
When a receipt calls for cayenne powder, it means just that. CHILI POWDER IS NOT CAYENNE PEPPER. 79
Cajun In The Kitchen, ©2010, 2013
My choice is Zatarain's® Creole Mustard.
In Bordeaux, the tradition is to grind the whole seeds gently on stone mills, much like olives for oil. The result, commonly known as ‘French’ mustard, tends to have a dark-brown color and a mild, slightly sweet and vinegary taste, and is often mixed with herbs; tarragon mustard goes well with chicken. It’s also good to use with dill for a Scandinavian gravadlax sauce.
If you want to make you own, check out the Homemade Creole Mustard recipe in earlier in this chapter.
GERMAN MUSTARD Mention German mustard and most people will immediately think of a condiment that is mild and sweet, but this is a misconception - or at least only part of the story! In fact there are four different types of German mustard. Germans don't choose their mustard based on personal taste, but according to the dish it will accompany.
There really is no reason to use anything other than Grey Poupon® when you need French mustard.
Caution: Just remember that you will experience an irrational need to wave a white flag afterwards.
Extra-hot mustard is paired with cold meat products
AMERICAN MUSTARD
and sandwiches
Hot mustard is served with grilled sausages Mild
Who cares? They all taste like vinegar, thus rendering your taste buds pickled.
mustard accompanies leberkäse and other kinds of pâté
CHINESE MUSTARD
Sweet mustard is the ideal companion for Weisswurst
Who cares? They all solder your tongue to the roof of your mouth, thus destroying your taste buds.
and other mild German sausages, and is most typical of Bavaria Mild and sweet mustards are made from ground black or brown mustard seeds. Dark in color, this mustard has a vinegar and sugar base, but sometimes the vinegar is diluted with water to prevent an acrid taste. Some mustards are sweetened with honey to make them even smoother. What mustard will you find on a table in a German brasserie? Here's a way to distinguish German mustards without having to call over the waiter: hot and extra-hot mustards are pale and look more like Dijon; mild mustard ranges from yellow to brown, while sweet mustard is distinctively dark since it's made with brown sugar. You can make your own (recipe just north of here) or look for Inglehoffer's® Stone Ground or Sweet Hot Mustards.
FRENCH MUSTARD The Romans introduced mustard into Europe, and medieval courts often employed a mustardarius, an official who supervised the growing and preparation of mustard. In the mid-14th century, the first sizeable commercial businesses grew up around Dijon, which now accounts for around half the world production. The best, such as Maille and Poupon, made with de-husked seeds, are pale, pungent and clean-tasting and are made with good-quality wine vinegar or verjuice. They convey both heat and flavor in the mouth: heat alone can make a mustard disappointingly one-dimensional. Dijon in particular brings out the flavor of a good steak.
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CHAPTER 2: CAJUN MEN COOK….
COUNTY COMIN’ JAMBALAYA 1 1
1-2 lb chicken lb Cajun sausage (Andouillé) For Uncle Teddy and the rest of you Philistines, it ain’t HOT just sausage! 1 lb shrimp de-veined, uncooked 2 cup of the Trinity: chopped onion, green pepper and celery 2 large clove of garlic, crushed 1 cup roux 2 cup uncooked real rice never use quick style rice 8 cup water 2 15-oz cans chicken broth ½ cup Cajun Power® ® ½ lb bacon ® 1 tbl Tabasco 1 btl of wine I prefer red, but white is okay Salt & pepper to taste
I find it no great surprise that most great Cajun cooks are
Boil chicken for about two hours in 8 cups lightly salted water. Add chicken broth, as needed to maintain about 8 cups liquid.
men. They seldom cook for one or two guests, and they never cook alone. They cook because they love good food, but also because they love the camaraderie, the good times, and the story telling that inevitably accompany meals. Whether preparing blackened redfish, crawfish, shrimp, gumbo, jambalaya, Boudin, Etouffeé, crabs, oysters, sausage on the bayou, or barbecuing a suckling pig on the patio (where cooking time is often gauged by the amount of beer in the cooler), Cajun men have an innate talent for creating taste treats that frequently evolve into legendary culinary delights. Explore the pages and experience the dishes that have made the entire world rave about Cajun cooking.
Right about now the wine comes into play. NO you don’t put it into the pot; you put it in the cook. Remove chicken, cool, de-bone and remove skin. Return to pot. We should now be ready for the wine. You may add it to the pot, but I prefer to add it directly to me and cut out the middle man, or middlepot. In a large heavy bottomed skillet or pot, cook bacon. Remove when done and set aside to cool. Add onion, green peppers, celery the Trinity and garlic to bacon fat and sauté at med-high for five minutes, constantly stirring. Slice sausage and add to Trinity. Sauté for about another ten minutes and keep stirring. We want the Trinity tender and the sausage somewhat done. Be careful not to overcook or burn. Drain the fat. Add to chicken stock. Add bacon to chicken stock. Cover and cook on low for about 1 hour. A second glass of wine at this point would be nice.
JAMBALAYA Similar in many ways to Spanish paella, the term “jambalaya” is derived from the Spanish jamón for ham. Jambalaya found its way into Creole cookery around 1780 where it soon took on the flavor of added local ingredients.
Add remaining ingredients. Bring to boil, reduce heat, cover and simmer until rice is done and most of the liquid has been absorbed. Serve with corn bread and of course, more wine.
It can be made separately or all together with ham, chicken, sausage, fresh pork, shrimp and oysters, to which is added shortening, rice, onion, garlic, pepper and other seasonings.
Cookin’ Note: Jambalaya should never be stirred turn rather than stir after the rice has been added. This prevents the grains of rice from breaking up. Most cooks turn jambalaya only two or three times after the rice is added, being sure to scoop from the bottom of the pot to mix rice evenly with other ingredients.
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82ND AIRBORNE SPICY JAMBALAYA
¼
tsp black pepper & cayenne pepper Tabasco® to taste
12 10 2 3 5 2 2 1 3 2 2 3 4 2 3
bay leaves lb ham, diced gal water tbls bacon fat or EVOO lb chicken breast, diced lb onion, chopped lb celery, chopped lb green pepper, chopped cup green onion, chopped lb tomatoes, diced cup tomato paste tbls parsley, chopped clove garlic, crushed tsp dried thyme tsp cayenne pepper ¼ cup Worcestershire sauce 3 lb smoked sausage 3 lb rice, steamed Salt to taste
Fry chicken in cooking oil until golden brown. Remove chicken and oil leaving just enough oil to cover bottom of pot. Add onions, and fry until golden brown. Put chicken back into pot with onions, and add 6 cups of water note water level. Add remaining seasoning and simmer covered until chicken is tender. If necessary, add enough water to bring back to previous level. Bring back to a rolling boil, and add rice. Simmer uncovered for about 15 minutes - turn rice. Cover with tight fitting lid, let steam for 15 minutes, or until rice is tender. Turn rice once more, and turn fire off. Let stand for 10 minutes and then serve. Jambalaya is tastier if highly seasoned, so don’t forget the red pepper. When adding salt, water should taste a little too salty, as rice absorbs considerable salt.
LAND-LOVERS JAMBALAYA I know this will come as a shock, but there are a few lost souls in this world who don’t particularly like seafood. This is for them. Most of these people don’t like puppies either. 1 lb ground beef 1 10-oz can beef broth 1 4.5-oz can mushrooms, with juice 1 clove of garlic, chopped 1 med chopped onion ½ med chopped bell pepper 1 cup uncooked rice 1 stick butter ¼ cup water Salt & pepper to taste
In a boiler, add bay leaves, diced ham and water. Let boil for 1 hour. In another pan, heat oil. Add diced chicken, onions and celery. Sauté until tender then add peppers, onions and diced tomatoes. Add tomato paste, chopped parsley, crushed garlic, dried thyme, cayenne pepper, Worcestershire sauce, and smoked sausage. Cook on medlow heat for about 30 minutes. Add cooked rice and heat for 5 minutes. Serve with ice-cold beer.
1978 WORLD CHAMPIONSHIP JAMBALAYA Here’s an award-winning recipe as prepared by: Matthew “Dee” Gautreau, Gonzales, Louisiana.
Cook in rice cooker. When done stir in parsley and green onion tops.
This makes outstanding jambalaya, and is a brown-style rather than the red tomato-based jambalayas you see in New Orleans. This one doesn’t use a chicken stock because you make your own as you go along here. 1 3 to 4 lb hen cut into serving pieces 3 cup long grain rice - uncooked ¼ cup cooking oil 3 med white onions - chopped fine 6 cups chicken stock 1 tbl salt, or to taste 2 clove garlic, crushed 1 cup green onions - chopped ½ cup each green peppers, celery, chopped
This is good with sausage or chicken, even shrimp, crawfish and oysters in place of ground meat. If these have been cooked please adjust salt accordingly. I put butter and seasonings in first then meat and sauté these a little before adding other ingredients. I would serve this with a very good bottle of wine. Hell, you go to enjoy something during this meal…
RED OR BROWN JAMBALAYA 4 1 1 1 1
cups of cooked rice tbl Cajun seasoning, more to taste 10-oz can of diced tomatoes and green chilies large chopped onion large red or green chopped bell pepper or both
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2 1 1 1
tbls minced or chopped garlic 24-oz of tomato sauce for red jambalaya or 24-oz can of chicken stock plus tbl of Kitchen Bouquet for brown jambalaya
JUSTIN’S BAYOU JAMBALAYA This dish is from Justin Wilson, a comic turned chef. His syndicated TV cooking show was a true pleasure to watch. Though not a true Cajun, his humor about Cajun life was priceless and his food was always enjoyable. Justin passed early in 2000. At 88, he had lived a long and happy life. Ours will be a little less so without him. 6 cup rice 1 med chicken 1 lb ground beef 1 cup EVOO 2 onions, chopped 1 green pepper, hopped 3 small cans tomato paste 2 cup water 2 chicken bouillon cubes 1 package frozen veggies 2 lb smoked pork 2 cup large shrimp 2 cup crab meat ½ cup Cajun Power® ®
Meat of choice. Pre-boiled de-boned chicken, cut up sausage links, chunks of Tasso, peeled shrimp, peeled crawfish, precooked pork or beef ribs, etc., etc. Okay, if you want the red jambalaya, you can just throw everything together minus the rice and simmer till veggies and meats are tender. Add rice and mix well, then enjoy! If you want the brown jambalaya, the first thing is to brown the meat s of choice and add the veggies. Add seasonings and simmer. Usually, steam will help make your brown gravy heartier, but most times you will need to add more water to be able to cover all of the rice. Add the Kitchen Bouquet to make the gravy darker does not add flavor and extra water I just use my own judgment— sometimes it’s only 8 oz, sometimes, it’s 16 or more and simmer for a few minutes. Once meats and veggies are tender, add rice and mix well, then enjoy!
SLOW COOKER JAMBALAYA
And of course, the requisite glass or two of wine…..
The easiest dish you will ever make and get lots of pats on your back. 1
½ 1 1 1 1 1 2 2 1 2
½ 1 2
Cook rice about halfway, until fluffy, not soggy. Meanwhile, season chicken and beef. Cut up chicken and fry chicken and beef in oil until chicken is no longer pink. Set chicken and beef aside. Reserve oil in pan, add more if needed, and sauté green pepper and onions for about five minutes, then add tomato paste.
lb boneless skinless chicken breasts, cut cubes pound Andouillé sausage, diced (28-oz) can diced tomatoes medium onion, chopped green bell pepper, seeded and chopped stalk celery, chopped cup reduced-sodium chicken broth tsps dried oregano tsps Cajun or Creole seasoning tsp hot sauce bay leaves tsp dried thyme pound frozen peeled and cooked shrimp, thawed cups cooked rice
Put rice in large pot. Add the sautéed onions and peppers mixture and the 2 cups of water. Add bouillon cubes, vegetables, chicken, beef, pork, shrimp, and crab meat and cover. Bring to boil, then reduce heat to lowest setting and cook twenty minutes or until pork is done. A little Tabasco® naturally goes quite well with this at the table.
MULATE'S CATFISH JAMBALAYA Not far from Bourbon Street in the Warehouse District sits this little Cajun/Creole restaurant. Real Cajun zydeco band every weekend and the food is great. 8 ozs catfish fillet 4 yellow onions, chopped 2 cloves garlic, crushed ½ bell pepper, chopped 1 stalk celery, chopped ½ lb butter 1 10-oz can Rotel® tomatoes 4 ozs fresh mushrooms, sliced
In a slow cooker, combine chicken, sausage, tomatoes, onion, green pepper, celery, and chicken broth. Stir in oregano, Cajun seasoning, hot sauce, bay leaves, and thyme. Cover, and cook on LOW for 7 hours or on HIGH for 3 hours. Stir in the thawed shrimp, cover and cook until the shrimp is heated through, about 5 minutes. Discard bay leaves and spoon mixture over cooked rice.
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3 cups rice, cooked Onion tops, chopped Salt to taste Cayenne pepper to taste
Add the garlic to pan and cook another 2 minutes. In a frying pan, over med high heat, cook the Andouillé until brown on all sides, stirring to turn, about 10 minutes. Drain well and add to Roux mixture. Simmer for about 15 minutes. Then deglaze the pan with the sherry, stirring well to remove any browned bits from the bottom of the pot. Add the stock, bay leaves, parsley, Cajun Power® and return the chicken meat to the pot, and simmer for about ½ hour.
Put all ingredients except catfish into saucepan and cook until mixture starts to turn light brown. Season with salt and cayenne pepper while mixture is cooking. Add catfish and cook 15-20 minutes longer. Mix with cooked rice and freshly chopped onion tops. Serve hot. .
ETOUFFEÉ
Serve over rice.
The French word “Etouffeé” - pronounced ‘A-Too-Fay’, means to stew, smother or braise. This technique is found in dishes using shrimp, crab, crawfish and in many cases, meat or game. Though more Creole in origin, Etouffeé are found throughout Cajun country. Étouffée is typically served with shellfish or chicken over rice and is similar to gumbo. It is most popular in New Orleans and in the Cajun country of the southernmost half of Louisiana.
CHEF JOHN FOLSE’S CRAWFISH ETOUFFEÉ This is from one of the premiere chiefs of Louisiana. 3 lb cleaned crawfish tails ¼ lb butter 2 cups chopped onions 1 cup chopped celery 1 cup chopped green bell pepper 1 cup chopped red bell pepper 1 cup diced tomatoes 2 tbls diced garlic 2 bay leaves 1 cup tomato sauce 1 cup flour 2 qt crawfish stock 1 oz sherry 1 cup sliced green onions 1 cup chopped parsley 2 tbls basil 2 tbls thyme Salt and black pepper to taste Louisiana Gold Pepper Sauce
CHICKEN AND SAUSAGE ETOUFFEÉ 1
4-lb chicken, roasted meat removed from bones cup Cajun Power® ® 7 strips of bacon 1 cup butter 1 tbl EVOO 1 cup flour 2 cup diced onion 2 cup chopped celery 2 cup chopped bell pepper, (yellow & green) 4 clove garlic, minced ½ dry sherry 1 qt cold chicken stock 2 bay leaves ¼ cup minced parsley 1½ lb Andouillé sausage, cut into ¾ -inch pieces Salt, Cajun seasoning & pepper to taste
¼
In a 5-quart cast iron Dutch oven, melt butter over madhigh heat. Add onions, celery, bell peppers, tomatoes, garlic and bay leaves. Sauté 3-5 minutes or until vegetables are wilted. Add half of the crawfish tails and tomato sauce and blend well into mixture. Using a cooking spoon, blend flour into the vegetable mixture to form a white roux. Slowly add crawfish stock or water, a little at a time, until all is incorporated. Bring to a low boil, reduce to simmer and cook 30 minutes, stirring occasionally. Add remaining crawfish tails, sherry, green onions, parsley, basil and thyme. Cook an additional 5 minutes. Season to taste using salt and pepper. Serve over steamed white rice or pasta spicing with a few dashes of Tabasco®.
First, never use a boiled chicken for this. Sprinkle a little salt and pepper; stuff with apples and onions and baked for 1 ½ hours at 325°. Worth the effort here. Heat a large stockpot over med high heat. Melt butter and add EVOO to keep smoking temp down a bit. Then you make a Roux. Sprinkle the flour into the fat in the pan, stirring with a wooden spoon for approx. 10 -15 minutes to make a light-brown roux dark. Stir and stir and never, ever burn a Roux. Add the onions, celery and bell pepper to the pot and cook until soft, about 3-5 minutes.
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GRILLADES AND GRITS
CRAWFISH: A CAJUN STAPLE
The origin of grillades has been the subject of many arguments in Bayou Country. It is believed that the dish originated when the country butchers preparing the boucherie sliced thin pieces of fresh pork and pan-fried these with sliced onions. The cooking took place, most feel, in black iron pots over the boucherie fires. The grillades were then eaten over grits or rice throughout the day. Today, grillades and grits are a tradition on many Sunday brunch menus. Most recipes call for veal round pounded lightly and smothered in its natural juices. One of the things I find most interesting about grillades is that it's one of those dishes that has a place on all rungs of the social ladder. Grillades may be eaten on the sharecroppers breakfast table or on the grand buffets of New Orleans. 2 medium-size round steaks 1 cup flour ¼ cup bacon drippings 1 cup finely diced onions 1 cup finely diced celery ½ cup finely diced bell pepper 1 cup diced tomatoes 1 cup finely sliced green onions ¼ cup diced garlic 3 cups beef stock 1 cup sliced mushrooms ¼ cup parsley Salt and cracked black pepper to taste
CRAYFISH BOIL If you really, really like mud bugs, go for it. Personally I don’t think they’re worth the effort. You need about 5 lb of crawfish per person. This recipe is for 25 lb, but you can cook more than one batch in the original water. Just add one more box of salt, and about¼ cup cayenne pepper for each batch. Cook 25 lb at a time and add the potatoes and onions to each batch. 25 lb crawfish ½ cup cayenne pepper 4 cup salt 4 lemons, quartered 3 large onions, quartered 8 ozs Zatarain’s liquid crab boil 5 ears corn cut in half A few lbs small red potatoes
Cut round steak into three-inch square cubes. Season to taste using salt and cracked black pepper. Dust pieces generously in flour and set aside. In a heavy bottom Dutch oven, heat oil or bacon drippings over medium high heat. Sauté round steak until brown on all sides. Add onions, celery, bell pepper, tomatoes, green onions and garlic. Sauté until vegetables are wilted, approximately three to five minutes. Add beef stock, bring to a low boil and reduce heat to simmer. Cover Dutch oven and allow grillades to cook slowly for approximately forty-five minutes. Stir occasionally to keep seasonings from scorching. Once tender, add mushrooms and parsley, adjust seasonings if necessary and cook ten additional minutes. Serve over grits as a breakfast item or over rice as an entree.
You need an extremely hot fire for preparing the best crawfish. In a 10 or 15 gallon pot or somewhere in that neighborhood bring about 4½ gallons of water to a boil with all the ingredients except the crawfish and about half a box of salt. After the water has come to a full boil cook potatoes and corn for about ten minutes then add the crawfish and remove after 12 minutes. If boiling resumes within two minutes of adding crawfish, remove at nine minutes from adding crawfish. In all other cases remove at 12 minutes from adding crawfish. The obvious trick is not to cook the mud bugs too long. Serve this with your favorite beer. For really spicy crawfish, after the boiling time is over, turn fire off, remove potatoes and corn, add one ten lb bag of ice to water, and let the crawfish soak up the
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GUMBO !
spices for about 30 minutes. I hope you like ‘em spicy if you do this.
Oh my, what is there in this world that compares with a steaming bowl of real honest-to-God Cajun gumbo?
CRAYFISH ETOUFFEÉ This is one of my favorites. Use either shrimp or crawfish. Shrimp are a lot easier. 1 lb peeled crawfish tails or de-veined shrimp 1 stick butter 1 large onion, chopped 1 med green pepper, chopped 3 stalk celery, chopped 1 tsp Szeged Hungarian Paprika® 2 tbls lemon juice ½ cup Cajun Power® ® 1 tbl Worcestershire sauce 1 tbl garlic 3 tbls roux 2 cup water Louisiana Cajun seasoning as needed. Tabasco® as needed If using crawfish, melt butter in aluminum or coated pan. Do not use cast iron with crawfish because it will cause crawfish to darken, but okay with shrimp. Season crawfish or shrimp generously with Louisiana Cajun seasoning.
Just the memory of a spoonful of great gumbo can send you swooning years later. When the deep rich fragrance and dark chocolate color have you completely mesmerized; when each bite offers layers upon layers of complex flavor; when true alchemy has taken place in that gumbo pot -- then you know that life is truly, truly sweet. No two batches of gumbo are ever the same. You can't go home again, and you can't make the same pot of gumbo twice, either, no matter how you might try. Whether you're setting out to make your first-ever pot of gumbo, or your thousandth, you'll almost certainly learn something in the process that you'll use the next time; but the next batch will still have new charms all its own. This is one of the great pleasures of cooking gumbo. The secret is in the roux. Make a good roux and it doesn’t really matter what else is in there. I am not overly fond of okra so the first recipe is the one I prefer. Gumbo has no set rules. It includes just about everything left over in the ice box refrigerator for those of you not from the south except for the ice. So experiment and live a little, try white fish, crayfish, and rabbit. I have never
Add paprika to butter. Sauté crawfish or shrimp for 5 minutes. Remove and set aside. Prepare Trinity. Add Cajun Power® ® to pot. Return crawfish or shrimp to pot. Add Worcestershire and water. Cook for 40 minutes on low simmer. Add roux and mix. Should be consistency of thick gravy; and add water if too thick. Serve over rice. Tabasco® to taste.
CRAWFISH BISQUE ¼ cup butter ½ bunch green onions, chopped ½ cup butter 2 lbs crawfish, cleaned 2 10¾ oz cans cream of potato soup 1 10¾ oz can of cream of mushroom 1 15¼ oz can whole kernel corn 4 oz cream cheese, softened 2 cups ½ & ½ Cayenne pepper to taste Melt ¼ cup butter in a large skillet. Sauté green onions until tender. Remove from pan and set aside. Melt ½ cup butter in skillet and sauté crawfish for about 5 minutes; set aside. In a large pot combine the soups, corn and cream cheese. Mix well and bring to a slow boil.
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Filé powder Hot cooked rice Tabasco® to taste
tried it but I have been told that gumbo made with venison is very good.
BASIC GUMBO
Make a stock with the shrimp shells, about 64 ounces. Make a chicken stock, about 64 ounces. Combine.
1 1 1 2 1
2-lb chicken lb Andouillé sausage lb med shrimp defined, uncooked cups each: onion, green pepper, celery, chopped crushed pod of garlic about 2 tbls ½ cup bacon fat or 1 stick of butter ½ cup Cajun Power® ® 1 cup dark roux 1 gallon water ¾ cup of cooked rice per serving 1 tsp Cajun Louisiana seasoning Chicken soup base or bouillon as needed Salt, pepper and Tabasco® to taste
Make a dark mahogany roux. Stir in Trinity and garlic, and then cook five minutes. Add chicken & shrimp stock, tomato sauce, Cajun Power® ® ; bring to a boil. Reduce heat, and simmer, stirring occasionally, 3 hours. Add shrimp to broth mixture; cook, stirring often, 15 minutes or just until shrimp turn pink. Stir in crabmeat and parsley. Remove from heat; stir in filé powder, if desired. Serve over hot cooked rice. Add Tabasco as desired.
SHRIMP AND CRAB GUMBO II 6 6 3 1 1 3 2 2 1
tbls flour tbls cooking oil stalks celery with leaves, chopped large bell pepper (diced) large onion (diced) cloves garlic (diced) quarts chicken or shrimp stock cups shrimp cup crab meat ¼ cup Cajun Power® ® ¼ tbl Cajun seasoning 1 cup diced green onion tops ¼ cup parsley Salt and pepper to taste
File powder Cook chicken for about two hours until meat separates from bones. Remove bones and skin. Need about 1 gallon stock so add water and soup base or bouillon to give rich chicken flavor if necessary. Prepare Trinity in fat or butter and add to stock. Cut sausage into ½ “slices and add to ® stock. Add Cajun Power® ® and Tabasco to taste. Cook for about 1 hour. Add chicken stock if needed to keep to about 1 gallon stock. Some like to add a little Worcestershire sauce. Coat shrimp with Cajun seasoning and add to stock. Add roux to stock mix well and bring to low simmer. For a thicker gumbo, add a little more roux. Cook for ten minutes or until shrimp done. Do not overcook the shrimp.
Make dark brown roux with flour and oil. Add bell pepper, onion, garlic and celery with Cajun Power® ® , cover and cook till tender on very low heat. Add 2 quarts stock and boil 5 minutes. Add shrimp, crab meat, Cajun seasoning and simmer 10 minutes. Add green onion tops and parsley. Simmer about 5 minutes. Season with salt and pepper and serve over hot rice.
Ladle generous portion of gumbo in individual serving bowls. Add ½ cup cooked rice on top of each and sprinkle file powder over rice.
SHRIMP AND CRAB GUMBO 1½ 2 9 2½ 1 1½ 2 1
½ 3 16
½
cups vegetable oil cups all-purpose flour 14½-oz cans chicken broth cups chopped onion cup each, green pepper, green onions cup chopped celery garlic cloves, chopped 8-oz can tomato sauce cup Cajun Power® ® lb peeled & de-veined, medium shrimp oz lump crabmeat cup chopped fresh parsley
CHICKEN AND ANDOUILLÉ GUMBO 1½ 1 5 5 3 1 2 1 1 3
gallons water 4-lb chicken, cut up bay leaves parsley sprigs whole garlic cloves lb Andouillé or smoked sausage, diced medium onions, chopped large green bell pepper, chopped large celery rib, chopped tbls minced garlic
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Put the chicken stock in a large pan and heat to medium and add the greens, a handful at a time, and blanch until they are wilted, about 5 minutes. Drain, reserving the liquid. Coarsely chop the greens. Set aside.
½
cup Cajun Power® ® 4 chicken bouillon cubes 1¼ cups vegetable oil 1½ cups all-purpose flour 1 tbl salt 1 tsp ground red pepper 1 tsp ground black pepper 1 bunch green onions, chopped ½ cup chopped fresh parsley ½ tsp filé powder Hot cooked rice
In the same pot, heat the EVOO over medium heat and add the onions, bell peppers, and celery. Cook, stirring often, until the vegetables are wilted and golden, about 10 minutes. Add greens, reserved liquid, thyme, oregano, basil, and parsley. Bring to a boil, reduce heat to medium-low, cover, and simmer for 1½ hours. Remove the bay leaves. Adjust seasonings with salt, if desired.
Bring first 5 ingredients to a boil in a large stockpot; cover, reduce heat, and simmer 1 hour. Remove chicken, reserving broth. Skin, bone, and coarsely chop chicken; set aside. Pour broth through a wire-mesh strainer into a large bowl, discarding solids. Measure 1 gallon broth, and return to stockpot. Add sausage and next 6 ingredients; simmer, stirring occasionally, 1 hour.
Add ½ cup light brown roux to mixture and heat until slightly thickened. (If not using meat, the gumbo may need more salt.) Also, if no meat has been used, add 4 tablespoons butter to the pot just before removing from the heat. Serve in deep soup bowls over steamed white rice with file powder passed at the table for guests to thicken the gumbo to their personal taste. Serve with hot sauce, if desired.
Make a dark mahogany roux. Stir into sausage mixture, and simmer, stirring occasionally, 1 hour. Stir in chicken, salt, and red and black pepper; simmer, stirring occasionally, 45 minutes. Skim off fat. Stir in green onions and parsley; simmer, stirring occasionally, 10 minutes. Remove from heat, and stir in filé powder. Serve over hot cooked rice with Tabasco ®.
GUMBO VERDE One of Emeril's concoctions. Very little roux and no meat! It is very good. 1¼ tsps sea salt ½ tsp cayenne 5 bay leaves 48 ozs chicken stock 3½ pounds collards, turnip greens, spinach, chard, and kale, washed. Stems removed 2 tbls EVOO 2 cups chopped onions 1 cup chopped bell peppers 1 cup chopped celery ½ tsp dried thyme ½ tsp dried oregano ½ tsp dried basil ¼ cup chopped fresh parsley leaves Steamed white rice, for serving File powder Hot sauce, for serving
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about 5 minutes. Remove the Andouillé with a slotted spoon, place on a paper towel-lined plate, and reserve. Add the vegetable oil to the stockpot and heat with any excess fat from the sausage over medium-high heat. Add the onions, bell peppers, and celery and cook until the vegetables are soft, about 4 minutes. Add the garlic and cook, stirring, for 1 minute. Add the okra and cook, stirring, until the vegetable has released most of its slime, about 3 minutes. Stir in the tomato paste, basil, thyme, and bay leaves and cook, stirring, for 1 minute.
DELMONICO'S SEAFOOD OKRA GUMBO
Add the beer to the vegetable mixture, stirring to incorporate, and then slowly add the stock, stirring well. Add the reserved gumbo crabs, browned sausage, liquid crab boil, salt, and pepper to the stock and bring mixture to a boil. When mixture is at a boil, add the roux, a little at a time and whisking to incorporate. Wait until mixture returns to a boil before adding more roux. When all of the roux has been added, bring gumbo to a boil, reduce the heat to medium-low, and simmer gently for 45 minutes. Using a clean ladle, occasionally skim any impurities or foam that rises to the top of the gumbo.
Emeril's restaurant in New Orleans signature Gumbo. It is well worth the effort… 1 pound jumbo crabs without the legs, rinsed well and quartered 1¼ pounds Andouillé, sliced into 1/4- inch thick 1 tbl vegetable oil 2 cups chopped yellow onions 1 cup chopped green bell peppers 1 cup chopped celery 1 tbl chopped garlic 1 pound okra, ends trimmed and sliced ½” thick 3 tbls tomato paste 1 tbl dried basil 1 tbl dried thyme 2 bay leaves ½ cup lager beer 10 cups shrimp or fish stock 1 tsp liquid crab boil 3 tsps sea salt ½ tsp freshly ground black pepper ¾ cup cooled Light Brown Roux 2 pounds medium shrimp, peeled and deveined 1 tsp Essence of Emeril 1 pint oysters, with their liquor 2 tbls chopped fresh parsley leaves Steamed White Rice, for serving Chopped Green Onion Tops, for serving
Season the shrimp with the Essence in a medium bowl. Add the shrimp, oysters, and their liquid to the gumbo, stir well, and cook until the shrimp are pink and just cooked through and the edges of the oysters start to curl, about 5 minutes. Remove from the heat and stir in the parsley. Remove bay leaves before serving. Serve immediately over steamed white rice and garnish with chopped green onions tops, if desired.
CRAB GUMBO 1 1 3
lb fresh okra stems removed cut into 1” pieces large onion, coarsely chopped cloves garlic, minced ½ lb ham (preferably smoked), diced 1 small green pepper, minced 1 bay leaf 1 tsp salt, or to taste ¼ tbl crushed red pepper 2½ cups tomatoes, peeled and coarsely chopped ½ cup tomato sauce 1½ cups water 1 tbl Cajun/Creole seasoning 2 lbs raw shrimp, peeled, and de-veined ¾ lb crabmeat, cooked Generous sprinkling of black pepper
Preheat oven to 400°. Place gumbo crab quarters on a small baking sheet and roast for 20 minutes, or until lightly browned and fragrant. Set aside.
Combine all ingredients except fish in a large heavy kettle or Dutch oven. Bring just to a boil. Reduce heat and
Cook the Andouillé, in batches, in a large stockpot, over medium-high heat until browned and the fat is rendered,
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simmer for about 30 minutes. Add shrimp and crab. Simmer for about 15 minutes more.
overemphasize the importance of this step. Yes, you’ll see gumbo recipes that call for plain water, but I do not believe that it’s worth it to make a gumbo this way. You simply cannot get the depth and multi-layered complexity of flavors without starting with a homemade stock.
SAVANNAH SEAFOOD GUMBO ¼
cup oil 6 tbls all-purpose flour 2 cups onion, chopped 1 cup green bell pepper, chopped 1 cup celery, diced 3 large garlic cloves, minced 4 cups chicken broth 1 tbl chicken base 3 cups water 2 bay leaves 1½ tsps dried thyme 1 tsp dried basil 1 /3 cup dried parsley 1 tsp lemon pepper ½ tsp cayenne pepper 2 tsps Old Bay Seasoning 2 tbls Kikkoman’s® Soy Sauce 1 14½ oz can diced tomatoes 4 cups sliced Cajun-style fresh link sausage 4 cups cut okra fresh or frozen 2 cups oysters and liquor ½ lb crabmeat 1½ lbs peeled shrimp 3 cups bay scallops Filé powder
GUMBO VERT Have you ever heard of the dish called gumbo “vert’ vah? If you haven’t, this is a dish with spinach cooked with ground chicken or ground turkey. 1 lb ground meat or ground turkey 1 large onion 4 lbs fresh spinach, washed well 1 tsp salt ¼ tsp black pepper 4 cups chicken or turkey stock ¼ cup all purpose flour ¼ cup oil ½ tbl vinegar Slice the onions and brown with a pound of ground meat or ground turkey. Drain the excess oil and fats. Drain the 6 cans of spinach and add to the brown ground meat, salt and black pepper. Add 4 cups of broth & vinegar and mix well. Make a white roux made with the ¼ cup of plain all purpose flour and the ¼ cup of oil and add this to the mixture. This acts as the thickening agent. Simmer and cook for 30 minutes. Serve over rice.
In a large pot combine oil and flour. Cook over medium heat stirring constantly until the roux has browned to a light chocolate color. Add onion, pepper, celery and garlic. Sauté for 2 to 3 minutes, stirring constantly. Slowly add chicken broth, and chicken base, stirring as you go. Add water, bay leaves, thyme, basil, parsley, lemon pepper, cayenne pepper, House Seasoning, Kikkoman’s® Soy Sauce and tomatoes. Cut sausage into ½” pieces. Add to pot along with okra. Cover pot and simmer for 1 to 1 ½ hours, stirring occasionally. Add oysters, crabmeat, shrimp and scallops. Simmer for an additional 15 minutes. Serve over hot buttered rice. Sprinkle with file powder on top of bowl and stir in.
Add Andouillé sausage for a different taste.
CHICKEN, SAUSAGE AND SEAFOOD GUMBO 3 2
½ ¼ 2 2 2 2 2 3 3 10
Tip: Add filé powder after putting gumbo into individual serving bowls. Adding file into the pot will make the gumbo too thick as filé powder acts as a thickening agent
onions chopped bell peppers chopped cup parsley cup green onion tops chicken fryers lb chopped sausage lb crabmeat lb shrimp tbls Cajun seasoning chicken bouillon cubes tbls Cajun Power® ® cups hot water
Roux
Remember that if you want real Cajun flavor, you really should go through the stock making process for gumbo; plain water or a canned stock will simply not do. I cannot
1
½ 2
cup cooking oil cup bacon fat cups flour (all purpose)
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Heat oil and fat in heavy pot over medium heat. When hot, gradually add flour. Lower heat. Stir constantly. After flour is combined with oil, turn fire very low and cook until golden brown, stirring constantly. When roux is golden brown, pour into another container until ready to use. Roux will get too dark when left in the same pot it was prepared in.
the gumbo for one hour, skimming the foam and any oil that rises to the surface. Season both the shrimp and the catfish with 1½ teaspoons Essence. Stir the shrimp and fish into the gumbo and cook for two minutes. Add the oysters to the pot and cook, stirring often, for an additional five minutes. Taste the gumbo and season if necessary.
After roux is completed add water, bell peppers. Bring to a boil add chicken, sausage, seasoning, gumbo mix, chicken bouillon cubes. Cook on a low fire. Add shrimp and crab meat parsley, and onion tops. Cook another 35 minutes.
Garnish with the parsley and green onions, and serve in shallow bowls over white rice.
EMERIL’S NEW ORLEANS SEAFOOD GUMBO ¾
cup vegetable oil cup all-purpose flour cups finely chopped onions ¾ cup finely chopped green bell peppers ¾ cup finely chopped celery 2 tbls minced garlic 1 12-oz bottle amber beer 6 cups shrimp stock ¼ tsp dried thyme 2 bay leaves ½ lb jumbo crabs 2 tsps Worcestershire sauce 1 tbl Kosher salt ½ tsp cayenne pepper 1 lb medium shrimp, peeled and deveined 1 lb white fish fillets, such as catfish, grouper, snapper or sole 1 tbl Emeril's Original Essence 2 cups shucked oysters with their liquor ¼ cup chopped fresh parsley ½ cup chopped tender green onion tops White rice, for serving 1 1½
Place an 8-quart stockpot over medium heat, and add the oil. Allow the oil to heat for about five minutes, then add the flour to the pot. Stir the oil and flour together with a wooden spoon to form a roux. Continue to stir the roux for 20 minutes to 25 minutes, or until it's the color of milk chocolate. Add the onions, bell peppers and celery to the roux, and stir to blend. Stir the vegetables for five minutes, and then add the garlic. Cook the garlic for 30 seconds before adding the beer and Shrimp Stock to the pot. Season the gumbo with the thyme, bay leaves, and gumbo crabs, Worcestershire, salt and cayenne. Bring the gumbo to a boil and lower the heat to a simmer. Continue to simmer
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CAJUN COOKIN’ VS. CAJUN RESTAURANTS
skillet over incredibly high heat, creating a blackened crust and preserving the natural juiciness of the fish. However, there have been drawbacks to this innovation. Throughout America, blackened redfish became synonymous with Cajun food, even though its creator does not describe it as such. You’ll hear ill-informed people talking about how blackening is a “200-year-old Cajun technique”. Pure bunk. That’s a non-Cajun translation. We’ll leave it at that…….. Myriad so-called “Cajun” restaurants opened all over America to capitalize on the craze, many of which were operated by people who had no idea what Cajun cuisine was really like, and who served execrable food. Many of them couldn’t even do blackening properly, and turned everything that wasn’t nailed down into burnt, dry pieces of roofing shingle. I’ve even seen places that offered blackened hot dogs! The dish’s enormous popularity also ended up causing redfish to be fished almost to extinction; it is still illegal in Louisiana to serve redfish that has been caught in local Gulf waters. Somewhere along the line, “Cajun” became synonymous with “hot”. Cajuns do like their food well seasoned, and this seasoning almost always includes black pepper and cayenne pepper, but the idea that Cajun food is like regular food with a pound of pepper on it is a misconception. Good, well-seasoned food in southwest Louisiana will definitely have a zing; the cayenne tends to sneak up on you, catching you in the back of your throat, but if Cajun food burns your mouth, it means you’ve got too much pepper in it fool ! Cajuns generally do not cook with hot chilies such as jalapenos, habaneras, etc. In the vast majority of all dishes you’ll see that are prepared by actual Cajuns, the only main seasonings you’ll see are salt, black pepper and cayenne pepper. Sometimes the wide varieties of hot sauces made in Louisiana are used in cooking as well. The so-called “Cajun food craze” that Chef Paul inadvertently launched in the early-to-mid ‘80s when his nouvelle technique of blackening redfish
What is real Cajun food? We have learned many wonderful things from our French ancestors; fortunately, the art of surrender wasn’t one of them. Most Cajun foods find their basic origins in our greatgrammas’ kitchens. About 1980 or thereabouts there was no such thing as “Cajun food” and no such thing as a Cajun restaurant. There was food Cajuns ate, and restaurants where they ate it, but “Cajun” as descriptive of a style of cooking was unheard-of even in New Orleans—bastion of Creole cuisine. Then Paul Prudhomme, Head Chef at the Commanders Palace, burnt a fish and it all went to hell afterwards. Well, almost, but not quite. Chef Paul Prudhomme, now of K-Paul’s Restaurant in New Orleans and a native of Opelousas, Louisiana, can be given a lot of the credit for popularizing Cajun-style cooking in America. For nearly 35 years he has been one of Louisiana’s most innovative and influential chefs, and has launched the careers of many other prominent Louisiana chefs from his world-famous French Quarter restaurant. The dish that became his signature was Blackened Redfish, for which he created a new, simple but brilliant technique for cooking fish or steak, chicken, etc. This involves cooking fish dipped in clarified butter and sprinkled with Creole seasoning in an iron
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caught on ended up creating a lot of misconceptions about Cajun food. What we ended up with, all over the country, was a glut of so-called “Cajun restaurants” run by non-Cajuns who had no idea what they were doing, and who served food that actual Cajuns wouldn’t eat if their lives depended on it. I once walked out of a so-called “Cajun restaurant” in Mountain View CA, without paying for my uneaten and decidedly inedible meal, which included a “gumbo” that compared poorly to Chef Boyardee’s spaghetti and gasoline. Unfortunately for my wife Jean, I have had to do this several times. I refuse to pay for garbage. As I mentioned earlier, blackening is NOT a traditional Cajun technique, as its inventor Chef Paul freely states. It is a nouvelle American technique developed by a chef who is Cajun and it was popularized at his restaurant, but almost nobody does that kind of thing at home—the technique produces so much smoke that you need a professional kitchen with an exhaust hood, or you need to do it outdoors. I have done it several times and the meal tuned out okay. The house had to be turned out as well. What characterize true, down-home country Cajun food are fresh ingredients, locally obtained—lots of local seafood and vegetables—and almost always cooked in one pot. For most Cajun meals, even if it’s for 5 or 50 people, you’ll generally see one big pot with the main dish and one pot of rice. But this is not to say that Cajun food isn’t changing. Brilliant, innovative Acadian chefs like John Folse
Of course, that’s not to say it doesn’t have a little zing ...So before you enter a Cajun restaurant somewhere outside of Louisiana, check and see if there’s a Cajun in the Kitchen. If not, caveat emptor.
The Sou Chefs of all Cajun Chefs, Patrick Mould, James Graham and even a few displaced Yankees like Emeril Largesse a great Portuguese chef from New England by way of the Commander’s Palace in New Orleans, are bringing in other ingredients, techniques, and sophisticated sauces into contemporary Cajun cuisine. Chef Paul himself continues to bring his own flair into other styles of regional American cooking. They’re all creating marvelous flavors, and they’re not encasing their food in hot pepper either!
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CHAPTER 3: CAJUN MEATS
casing which makes the sausage approximately one and a half inches in diameter. When smoked, it becomes very dark to almost black in color. It is not uncommon for the Cajuns to smoke Andouillé for seven to eight hours at approximately 175°.
It ain't all just seafood, ya know. As they say down in Acadiana, a Cajun will eat just about anything that doesn't eat him first. That goes for New Orleanians too. In addition to all the great game that the "sportsman's paradise" of Louisiana has to offer -- everything from duck to alligator, New Orleans' Frenchinfluenced culinary traditions also bring items like ris de veau (sweetbreads) and foie gras to our tables, as well as a wealth of charcuterie, sausages and pâtés. Here's where it can get really interesting...
Traditionally, the Andouillé from France were made from the large intestines and stomach of the pig, seasoned heavily and smoked. In parts of Germany, where some say Andouillé originated, the sausage was made with all remaining intestines and casings pulled through a larger casing, seasoned and smoked. It was served thinly sliced as an hors d’oeuvre. It is interesting to note that the finest Andouillé in France comes from the Brittany and Normandy areas. It is believed that over half of the Acadian exiles who came to Louisiana in 1755 courtesy of the bloody British were originally from these coastal regions. 5 lbs pork butt ½ lb pork fat ½ cup chopped garlic ¼ cup cracked black pepper 2 tbls cayenne pepper 1 tbl dry thyme 4 tbls salt 6 feet of beef middle casing See butcher or specialty shop
Cajun food is poor people's food. Many of the ingredients are there for the taking, like turtles and alligators, game birds and shrimp and crabs, and many of the others are cheap, like oysters and cane syrup. Tomatoes and okra and mirlitons (a kind of gourd or squash) are easily grown; pigs, easily raised in the backyard, yield matchless sausages like Andouillé and Boudin, Tasso ham and gratons (fried pork skins). Cajuns also love their gator, but it is so unique to Cajun country that I'm not adding anything here. That's just one reason to go to Louisiana.
Cube pork butt into one and a half inch cubes. Using a meat grinder with four one quarter inch holes in the grinding plate, grind pork and pork fat. If you do not have a grinding plate this size, I suggest hand cutting pork butt into one quarter inch square pieces.
Cajun meats are so unique, they deserve a separate chapter all their own….
ANDOUILLÉ
Place ground pork in large mixing bowl and blend in all remaining ingredients. Once well blended, stuff meat into casings in one foot links, using the sausage attachment on your meat grinder. Tie both ends of the sausage securely using a heavy gauge twine. In your home-style smoker, smoke Andouillé at 175200°F for approximately four to five hours using pecan or hickory wood. The Andouillé may then be frozen and used for seasoning gumbos, white or red beans, pastas or grilling as an hors d’oeuvre. Andouillé pronounced “ahn-DOO’-wee” or “ahn-doo-A’ “is the Cajun smoked sausage so famous. Made with pork butt, shank and a small amount of pork fat, this sausage is seasoned with salt, cracked black pepper and garlic. The Andouillé is then slowly smoked over pecan wood and sugar cane. True Andouillé is stuffed into the beef middle
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In a large sauce pan, combine the pork butt, chicken livers, water, onions, garlic, bell peppers, celery, 1 tsp salt, ½ tsp cayenne, and¼ tsp black pepper. Bring the liquid up to a boil and reduce to a simmer. Simmer for 1½ hours or until the pork and liver are tender. Remove from the heat and drain, reserving 1½ cups of the broth. Using a meat grinder with a ¼ -inch die, grind the pork mixture, ½ cup of the parsley, and ½ cup of the green onions, together. Turn the mixture into a mixing bowl. Stir in the rice, remaining salt, cayenne, black pepper, parsley, and green onions.
BOUDIN SAUSAGE
Add the broth, ½ cup at a time, and mix thoroughly. Either using a feeding tube or a funnel, stuff the sausage into the casings and make 3-inch links. Bring 1 gallon of salted water up to a boil. Poach the sausage for about 5 minutes, or until the sausage is firm to the touch and plump. Remove from the water and allow to cool.
n Louisiana, Boudin blanc or “white Boudin” is a wonderful Cajun sausage stuffed with pork and rice. Cajun Boudin bears no resemblance at all to French Boudin, which is either a blood sausage (Boudin noir) or a mild sausage of veal or chicken (Boudin blanc). It has more in common with Pennsylvania Dutch scrapple; that, however, is bound with cornmeal rather than rice, flavored primarily with sage rather than pepper, and sliced, then fried, not boiled or steamed whole.
REAL CAJUN BOUDIN BLANC If you’ve ever driven through southwest Louisiana and seen the ubiquitous signs that say “HOT BOUDIN”, this is what they’re talking about. In Acadian, this is almost like fast food although fantastic fast food. You can get a piece of hot Boudin at the grocery store, at a gas station, at little stands by the side of the road, just about anywhere. Boudin rouge, or “red Boudin”, is a blood sausage and it must be very fresh and is getting more difficult to find. Much like the “Blood Worst” I had in Germany, Boudin rouge is an acquired taste….. 3 lbs boneless pork shoulder, in large chunks 1 onion, cut into 8 pieces 3 ribs celery, chopped 2 bay leaves 1 tsp black peppercorns, cracked 1 lb pork liver, sliced about ½ -inch thick 4 slices bacon 2 med yellow onions, chopped 2 bunches green onions, chopped keep white parts and green parts separate 1 tbl garlic, finely minced 3 cups raw long grain rice 4 tbls parsley, finely chopped 2 tbls salt 1 tbl cayenne pepper 2 tsps freshly ground black pepper 2 tsps white pepper Stems from one bunch parsley
It’s one of those food products that originated in frugality; the rice was meant to stretch the meat. Now, it’s a unique and delicious treat all its own. There’s another style of Boudin called “Boudin blanc” in France, but it’s very different. This is Cajun Boudin. I really, really like Boudin Sausage, but after stuffing pig gut casings one time, I’ll buy it at the store from now on thank you. For those of you yet to experience gut stuffing, here is my recipe. 2½ lb pork butt, cut into 1-inch cubes 1 lb chicken livers, rinsed in cool water 2 quarts water 1 cup chopped onions ½ tsp minced garlic ½ cup chopped green bell peppers ½ cup chopped celery 4 tsp salt 2½ tsps cayenne 1½ tsps ground black pepper 1 cup finely chopped parsley 1 cup chopped green onions green only 6 cups cooked mad-grain rice 1½ inch in diameter, casings, about 4 feet in length
Place the pork and the rest of the stock ingredients in a saucepan, and the pork liver in a separate saucepan. 95 Cajun In The Kitchen, ©2010, 2013
Cover with water at least 4 quarts, then bring to a boil. Reduce heat, skim and simmer until tender, about 1 hour, skimming as necessary. Remove the meat, discard the vegetables and strain the stock. Continue to boil the stock until it’s reduced to about 2 quarts. Remove enough of the stock to have enough liquid to make rice, and cook the rice in the pork stock. Reserve the leftover pork stock, at least 1 pint.
YET ANOTHER BOUDIN RECIPE 2 1½ 2 2 1 3 12 1 1
Cook the bacon until crisp, remove it and use it to snack on while you’re making the rest of the Boudin. Add the onions, green onion bottoms and garlic to the drippings and sauté for a few minutes until the onions are translucent, then add the liver. Cook until the liver is tender. Add about ½ cup of pork stock to the pan, and cook for 10 more minutes, until much of the pork stock is reduced.
lbs pork meat, 30% fat or so lbs chicken livers tsps salt tsps black pepper large onion, cut up bunch green onions, chopped cups cooked rice tbl chopped parsley lot sausage casing
Cook meat, liver, salt and pepper in water to cover until meat falls apart. Remove meat and reserve some of broth. While still warm, grind meat, onion, green onions, and parsley, saving about ½ cup of green onions and parsley mixture. Mix the ground meat mixture with the ½ cup of green onions and parsley, rice and enough broth to make a moist dressing. Stuff the dressing into sausage casing using a sausage stuffer. May be refrigerated, may be frozen. Prepare for eating by steaming. Using a microwave or frying will usually shrink and burst the Boudin casing.
Put the pork, liver and vegetable mixture through a meat grinder with a coarse disc, or grind it coarse in a food processor. Transfer the mixture to a large bowl and mix in the green onions bottoms, parsley, salt, peppers and cooked rice. Adjust seasonings. If it seems too dry, add a little bit more pork stock. It should be moist, but not runny. For traditional Boudin, stuff into sausage casings. Boudin links are generally about a foot long. You can also serve it out of the casing as a rice dressing.
TASSO
Most gas stations have forsaken their crock pots and now heat Boudin in the microwave, which does a good job but doesn’t get the casing crispy. I don’t like rubbery sausage casing, I like to eat it along with the sausage; when it’s rubbery I tend to squeeze the Boudin out and throw the casing away. Here’s how I like to heat and serve Boudin— place in a 350°F oven for 10-15 minutes, until the Boudin is heated through and the skin is crackly. Serve hot, with crackers and beer. If you want to try a “fancy” Boudin presentation, try something that Café des Amis in Breaux Bridge does for an appetizer: take two triangles of puff pastry, and place about ½ cup Boudin outside the casing on one; seal it over with the other pastry triangle, making sure the edges don’t leak. Brush the top with a little beaten egg and bake at 350°F until the pastry is puffed and golden brown. Drizzle with Steen’s Louisiana cane syrup, some pepper jelly and a little Creole mustard, and garnish the plate with finely diced red, green and yellow bell peppers.
Tasso, a highly seasoned, intensely flavored smoked pork, adds a wonderful flavor to a variety of dishes, from soups to jambalaya to pastas and seafood dishes. Easily obtainable in Louisiana or by mail order but fun to make yourself. 1 8-10 lb boneless pork butt 5 tbls each of salt, cayenne pepper, freshly ground black pepper, white pepper, paprika, dried sage 2 tbls cinnamon 3 tsps garlic powder Trim the pork of all excess fat and cut it into strips about 1 inch thick and at least 4 inches long. Mix together the 96 Cajun In The Kitchen, ©2010, 2013
seasonings and place in a shallow pan. Roll each strip of pork in the seasoning mixture and place on a tray. Cover with plastic wrap and refrigerate at least overnight preferable a couple of days.
crawfish tails, and cook until hot, then toss with the rotini pasta. Sprinkle with parsley to serve.
Prepare your smoker. Place the pork strips on a grill or rod and smoke until done, 5-7 hours. Don’t let the smoker get too hot. Remove the meat and let it cool completely, then wrap well in plastic and foil. The Tasso will keep well in the refrigerator for up to 10 days, and it also freezes very well.
Ladies, it’s your worst nightmare. You’re home alone, the kids are at school, and just when you’re about to enjoy that book you downloaded on you Kindle,
OH DEAR, BAMBI’S DINNER
you hear it.
SHRIMP AND TASSO PASTA This recipe is one that I found and cannot for the life of me remember where I got it. Doesn’t matter; it really is delicious. The Tasso gives the sauce its wonderful smoky flavor. ½ 16 oz package uncooked rotini pasta 1 tbl olive oil 1 cup Tasso ham, cut into matchsticks 2 tbls minced garlic ¾ cup chopped onion ½ cup chopped green bell pepper ¼ cup chopped green onions ¼ cup chopped celery 1 tbl chopped fresh basil 1 tbl chopped fresh thyme 1 tbl Tony Chachere’s Creole Seasoning® Chachere's® ¼ tsp hot sauce 2 cups heavy cream ½ cup grated Parmesan cheese 1 pound peeled crawfish tails ¼ cup chopped fresh parsley
That primal war-whoop you haven’t heard since the Missouri-Kansas 3-OT basketball game in ‘92. You freeze in terror— is it Freddy Krueger from “Nightmare on Elm Street?” No, it’s something much, much worse. Dashing outside, you see him—squinting, beady eyes, mud-spattered boots and a gun big enough to make Rambo quake. Hasn’t shaved or bathed in a week and both dogs are so afraid they’re peeing on the carpet. Yep, under that week’s worth of stubble, it’s Uncle Mikey, (or Uncle Ted, or Uncle Bill), the man you married those long years ago back from the woods. And there, slung across the hood of Uncle Carroll’s SUV lies the earthly remains of Bambi’s mama.
Bring a large pot of lightly-salted water to a rolling boil. Stir the rotini into the boiling water. Cook uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 8 minutes. Drain well in a colander set in the sink.
Congratulations, dear, it’s a deer. Now what?
Meanwhile, heat the olive oil in a large saucepan over medium heat. Stir in the Tasso, and cook until golden brown, about 5 minutes. Stir in the garlic, onion, green pepper, green onion, and celery. Cook and stir until the onion has softened and turned translucent, about 5 minutes. Add the basil, thyme, Cajun seasoning, and hot sauce; cook 1 minute.
Not to worry, Uncle Carroll is here. Venison is a versatile meat. It can be used in almost any dish that calls for beef. It can be ground and used like hamburger, roasted whole, or cut into chunks for stew. I’ve had deer burgers, deer chili and deer sausage, all of which were very good. Aunt Jean is partial to medallions of venison. Later.
Pour in the cream, and bring to a simmer over mediumhigh heat. Reduce heat to medium-low and stir in the Parmesan cheese. Cook and stir until the sauce begins to thicken slightly, about 3 minutes. Add the shrimp and
Being a wild animal subject to having to run from predators, deer have legs and haunches tougher than beef. Remember, the more work a muscle does, the tougher it gets. An advantage to this, however, is that 97 Cajun In The Kitchen, ©2010, 2013
since the animal does run a lot, venison is lower in fat and cholesterol than beef.
2 1½ 1 1 1 1 3
Venison can be frozen following the same guidelines for beef. It will keep frozen for up to three months for ground meat, six months from whole cuts. Make sure your freezer is cold—it should register 0 degrees or a little below. The venison should be carefully trimmed of all fat before freezing or cooking—the fat is where a lot of the “gamey” taste comes from. To make up for the lost fat, add bacon to the recipe or use melted butter to baste a venison roast.
¼ 1
Dry the pork and sauté it slowly in a large skillet. Cut venison into pieces suitable for stewing. Brown the venison in the hot drippings over high heat. Pour off most of the accumulated fat. Sprinkle the meat with seasoned flour
Ground venison can be used in meat loaf, deer burgers, spaghetti sauce and chili. Mix two parts ground venison with one part ground sausage to add a little more flavor and so the mixture won’t be so lean.
Combine next eight ingredients and heat until boiling.
The most desirable cuts of venison for roasting are the saddle, the rack and the haunch or leg. These benefit from marinating in a mixture of red wine vinegar and red wine to tenderize them. It’s not uncommon to marinate a venison roast for up to five days in the refrigerator to ensure a tender roast. Some cooks swear by a buttermilk marinade to take out some of the gamey taste.
Place the meat in a heavy saucepan. Pour the above ingredients over it. Simmer closely, covered, for 2-3 hours or until the meat can be easily pierced with a fork. During the last hour of cooking add ½ cup dry sherry or dry white wine. Cook separately until nearly tender: 6 medium-sized pared, quartered potatoes 6 pared carrots 1 stalk chopped celery.
Spices that work well in a marinade for venison are garlic, thyme and black pepper. I remember a great-tasting venison stew I had 20 years ago that had cracked peppercorns in it—you know about it if you got hold of a whole one, though.
Add the vegetables to the stew during the last 15 minutes of cooking.
Remember to cook venison until it is well done—you don’t want any of those Bambi bacteria to spoil a good meal. Here are a few venison recipes to whet your appetite.
VENISON SAUSAGE Ok so this isn’t Cajun, but it was made by a Cajun, OK?
VENISON MEAT LOAF 1½
½ 1 2 3
½
lbs Venison cloves chopped garlic large onion, chopped cup bouillon cup canned tomato sauce peppercorns whole cloves cup chopped parsley bay leaf
While we lived in KC I traveled on business to Omaha numerous of times. I made a lot of friends up there. Each fall after deer season, we got together over the weekend to drink beer, play poker and make this sausage, about 200 pounds of sausage! Did I mention we drank a lot of beer?
lb ground venison lb ground beef envelope Lipton onion soup mix eggs, beaten slices bread, torn into pieces cup milk
I joined them on several occasions (that I remember). I had to take Monday off to recuperate, Did I mention the Jack Daniels®? But oh Cher, it was worth it. This stuff was just flat-out good. Even Jean liked it. ¼ cup sugar ¼ cup mustard seed 2 tbls garlic powder 1 cup salt 2 tbls black pepper 1 tbl ground red pepper 12 lbs pork, cubed 6 lbs venison, cubed beef 15 feet pork sausage casing
Mix ground venison and ground beef together. Add beaten eggs. Pour milk over bread and let soak until mushy; add to meat mixture and blend well. Season as desired. Put meat in non-stick loaf pan; bake at 350° for 1 1/3 hours, or until done. Do not overcook.
GASTON VENISON STEW This one-dish meal seems to taste better when cooked a day ahead. Cut into small pieces and, if very salty, par blanch briefly. ½ lb salt pork
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In a large metal bowl, mix sugar, mustard seed, garlic, salt, and pepper with pork and venison. When ingredients are well mixed, grind the meat mixture in a meat grinder. Put the ground meat into a mechanical sausage stuffer. Be sure to push all of the air out of stuffer so there are no air pockets in the sausages. Fill pork casing with ground meat. When casing is filled entirely, find the center of the sausage and fold and pinch in half on a table. Pinch and twist into sausage links 2 at a time, pulling the “leg” of the sausage through the center each time a twist is made. Hang sausage in a smoke house or put sausage in a smoker for approximately 8 to 12 hours @ 180-200˚.
VENISON MEDALLIONS WITH COGNAC SAUCE From The Capital Grill, Kansas City, Missouri. 4 4-oz venison medallions, trimmed 1 clove garlic cut in half 2 tsps canola oil, divided 2 tbls finely chopped shallots ½ cup cognac 1 cup reduced-sodium beef broth or chicken broth 1 ½ tbls red currant jelly 2 tsps Dijon mustard 1 tsps chopped fresh thyme, or ½ tsp dried 1 tsps cornstarch 1 tbls cold water Salt & freshly ground pepper, to taste Rub all sides of venison medallions with garlic. Brush with 1/2 teaspoon oil and season with salt and pepper. Heat a large heavy skillet (preferably cast-iron) over high heat until very hot. Add the venison and cook until seared on all sides, 3 to 4 minutes for medium-rare; be careful not to overcook. Transfer to a plate and cover with foil to keep warm. Reduce heat to low. Add remaining 1 1/2 teaspoons oil and shallots to the pan. Cook, stirring, until the shallots soften, about 1 minute. Add Cognac and cook, stirring, until most of the liquid has evaporated, 1 to 2 minutes. Stir in broth, jelly, mustard and thyme. Cook, whisking, until the jelly melts, 1 to 2 minutes more. Combine cornstarch and cold water; slowly whisk into the simmering sauce until slightly thickened. Strain through a fine sieve. Discard solids. Adjust seasonings with salt and pepper. Slice the venison and fan onto a warmed plate. Serve with the sauce.
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CHAPTER 4: WHAT THE HECK'S A CREOLE?
So what’s Creole? Who cares? Just read my cookbook ...fix a few goodies... try to speak a little ‘da French, drink a little wine or beer, maybe even an occasional Black Jack. (That’s Mr. John Daniels to you Yankees), hum a few bars of Jolie Blonde and just relax. Then we’ll all be Creole and Cajuns……And the world will be a much better place.
Creole (krē'ōl') 1.
2.
3.
A person of European descent born in the West Indies or Spanish America.
CREOLE, CHER
A person descended from or culturally related to the original French settlers of the southern United States, especially Louisiana.
PAELLA “VIEUX CARRÉ” Paella has gained the status of being Spain’s unofficial national dish. It has many wonderful variations. Creole cookery is very rich in Spanish influences and old French Quarter restaurants, known for their Creole dishes, serve this variation adapted from the Spanish classic. It will add a unique and exotic flavor to your table. 1 3½ -lb chicken, cut into serving pieces 1½ lb shrimp, peeled and de-veined 1 lb smoked sausage, cut into ½ -inch slices 1 large rock lobster tail, cooked, cut into pieces 12 small clams, in shells, scrubbed 1 cup EVOO ¼ cup minced onion ¼ cup coarsely chopped fresh parsley 2 cloves garlic, minced 3 ripe tomatoes, seeded and chopped 2 cups uncooked, long grained, white rice 1 quart hot chicken stock 1 cup fresh or frozen green peas 1 7-oz jar whole pimento 5 shreds saffron 1½ tsps salt
The French dialect spoken by these people.
The definition of Creole depends on which source you consult, as the term has numerous broad, dynamic meanings. The descendants of the first French settlers in Louisiana, those born in the colony, were called Creoles to distinguish them from French immigrants. Originally, Creole meant simply ‘local, homegrown, not imported and referred to people and things as well as to ways of doing things. Creole tomatoes were more likely to be fresh and vine-ripened. Creole houses were raised above the damp ground and adapted to keep the heat outside instead of inside. The Creole French language reflected the physical and ethnic realities of Louisiana. New Orleans historians have written extensively about the city’s Creoles, light-skinned blacks or mulattos who formed an aristocratic society the ‘gens de couleur libre’ or ‘free persons of color’ during the time of slavery. Although today New Orleans possesses a large urban Creole population, largely rural and small-town Creoles with their own distinct culture inhabit the prairies of Southwest Louisiana and it is these Creoles, not their metropolitan kin, who invented wildly popular zydeco music.
Heat oil in a large skillet. Add chicken and sausage and cook 10 minutes, turning chicken to brown on all sides. Add onions and garlic and sauté 3 minutes longer. Add salt, tomatoes, shrimp and clams, cover and cook 7 to 10 minutes or until clam shells open. Remove clams and shrimp and keep warm. Add rice, hot chicken stock, peas, parsley and saffron. Mix well. Cover and cook, stirring occasionally, 25 to 30 minutes, or until rice is just tender. Mix in lobster meat, half of pimento, reserved shrimp and clams in shells and heat until very hot. Garnish with remaining pimento.
The most common meaning of Creole I encounter is ‘a French-speaking person of mixed-blood of Southwest Louisiana.’ Many of these Creoles use the term to differentiate themselves from Cajuns local, often Frenchspeaking whites who trace their heritage back to Nova Scotia and France. Creoles, on the other hand, trace their lineage back to Africa, Spain, South America and the numerous islands of the Caribbean. Still, some whites in South Louisiana describe themselves as Creole and bristle at any association with Africa.
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In bowl, mix vegetables ¼ cup parsley and the seasoning. In Dutch oven over medium heat, sauté bacon eight minutes. Remove to bowl. Pour fat into a glass measure. Add oil to measure ⅔ cup. Heat in pan over medium low heat.
CHICKEN A’ LA CREOLE “Dis Chicken her’ a’ la Creole is fixed dis easy way to help peoples who don’ have no time to cook, which mos’ peoples like to do, including me.” - Justin Wilson ¼ cup dried onions 1 tbl dried green onions 1 tbl dried parsley 1 tsp garlic powder 4 cups water or chicken stock 1 cup dry white wine 1 cup Rotel spiced tomatoes 3 tbls steak sauce 2 tsp Tabasco® 4 cups canned, peeled tomatoes 4 cups boneless, boiled chicken pieces 1 tsp dried mint
Make a roux. Add onion mixture (vegetables will sputter). Sauté two minutes. Blend tomato paste with 1 cup broth. Add to pan. Add bacon and remaining broth. Boil, reduce heat. Add three shrimp, simmer one hour or until thick. Add remaining shrimp and parsley, scallions, and vinegar. Heat thorough. Remove from heat, cover. Let stand ten minutes. Serve in bowls with rice.
CREOLE SHRIMP AND LOBSTER BISQUE 2 4 1 2 2 6 3
Mix the onions, green onions, parsley and garlic powder with2cups of the water or chicken stock and set aside. Let this mixture soak for about 1 hour. Meanwhile, combine the remaining water or stock, the wine, tomatoes, steak sauce, hot sauce and peeled tomatoes in a large pot and cook for about 30 minutes over a low fire.
½
Add the re-hydrated vegetables and liquid to the pot and stir well. Add the chicken and mint and stir well. Place the lid on the pot and cook over a low to med-low fire for1 to 1½ hours. Serve over cooked rice.
2 1
steamed fresh lobster tails tbls butter small white onion, finely chopped stalks celery, finely chopped cloves garlic, minced tbls all-purpose flour cups chicken broth lb steamed shrimp, peeled, deveined, chopped cups half-and-half tsp Creole seasoning
Remove lobster meat from shell; coarsely chop and set aside.
CREOLE SHRIMP GUMBO
In a large saucepan, melt butter over medium heat. Add onion, celery, and garlic; cook for 5 minutes, stirring occasionally. Stir in flour, and cook for 2 minutes. Stir in chicken broth; cook for 10 minutes, stirring occasionally, until thickened.
2 1 1 1
large onions, quartered, sliced 10-oz pkg frozen okra yellow bell pepper, chopped cup chopped celery (including leaves) ½ cup minced fresh parsley flakes 4 cloves garlic, thinly sliced 2 tsps each salt and pepper ½ tsp allspice ¼ lb bacon, thinly sliced crosswise ¾ cup unsifted all-purpose flour ¾ cup oil or bacon fat 1 can tomato paste 2 quarts chicken broth 2 lbs jumbo shrimp, shelled and drained ½ cup chopped scallion greens 1 tbls distilled white vinegar Cooked rice white Vegetable oil
Add lobster meat and shrimp. Stir in half-and-half and Creole seasoning; cook for 10 minutes, or until heated through, stirring occasionally. Serve immediately.
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1 1 1
½ ½ 3 24 32 1 3
14½ -oz diced tomatoes and juices tbl sugar tsp salt tsp freshly ground black pepper tsp crushed red pepper trout fillets 6 ozs each, cut into 2-inch pieces medium shrimp, peeled and de-veined freshly shucked oysters about 2 pints, drained tbl Essence or Creole spice cups hot long-grain white rice
In a Dutch oven or large heavy pot, heat the oil over medium-high heat. Add the flour; reduce the heat to medium, and cook, stirring constantly with a large wooden spoon, to make a thick roux almost the color of milk chocolate, 15 to 20 minutes.
CREOLE RICE JAMBALAYA This receipt was provided by Arleen Rogers. A very nice lady from New Orleans that was a good friend of my wife. It is simple, quick and good. 2 can sliced mushrooms 1 lb Cajun sausage, sliced thin 2 cans beef broth 2 cans onion soup 1 can cream of mushroom soup 1 clove garlic, crushed 1 tbl Tabasco® sauce 3 tbls Cajun Power® ® 2 cups uncooked rice 6 ozs Scotch whiskey, single malt please! Dash salt, pepper, cayenne pepper
Add the onions, bell peppers, and celery, and cook, stirring, for 1 minute. Add the garlic and bay leaves, and cook, stirring, for 30 seconds. Place the tomato paste in a small bowl and whisk in the sherry to blend. Add to the pot, and cook, stirring, for 30 seconds. Add the stock, and whisk to blend. Add the tomatoes and their juices, the sugar, salt, black pepper, and red pepper, and cook, stirring, occasionally, for 20 to 25 minutes. Add 2 cups of the court-bouillon and bring to a simmer. Season the trout, shrimp, and oysters with Essence. Add the shrimp and trout and cook for 3 minutes. Add the oysters and cook until the oysters curl, 1 to 2 minutes. Divide equally between 2 large soup bowls, and repeat with the remaining ingredients in 2 batches. Spoon ½ cup of rice into the center of each bowl and serve immediately.
Mix all ingredients in a large casserole dish. Bake at 350° for 35-45 minutes. Add a little water or white wine if you prefer half way through if necessary. Serves 6-8. Silly person, the Scotch is for the cook.
CREOLE COURT-BOUILLON Those kings of the New Orleans French Market, the Red Snapper or the Redfish, are used in making the pride and glory of the New Orleans cuisine, a good Court bouillon really nice results with Redfish or ‘Poisson Rouge” is used. Have it with French fries, mashed potatoes, or potato croquettes, though rice will also certainly work just fine. ½ cup vegetable oil ¾ cup all-purpose flour 1 cup chopped yellow onions 1 cup chopped green bell peppers ½ cup chopped celery 1 tbl minced garlic 2 bay leaves ¼ cup tomato paste ½ cup dry sherry 5 cups fish stock or shrimp stock
CREOLE WEDDING CHICKEN 4
¼ 1 1 1 1 1
large chicken breasts cup Zatarian’s Creole Mustard® cup fresh squeezed orange juice onion, sliced in rings tbl Creole seasoning tsp garlic powder orange, sliced into rings
Rinse chicken thoroughly and pat dry. Mix all above ingredients. Marinate chicken overnight. Arrange the onions and orange slices on top of the chicken in a covered baking dish. Cover with remaining marinade. Cook for 45 minutes to 1 hour in a 350 oven or cook outside slowly on the grill.
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CREOLE SHRIMP COURT-BOUILLON 2 2 1
½ ½ 1
¾ ½ 2 2 3 1½ 2 1 1 1 1½ 2 6 2
¼ 6
½
SNAPPER CREOLE
tbls bacon grease tbls flour cup finely chopped yellow onions cup finely chopped celery cup finely chopped green bell peppers tbl minced garlic tsp salt tsp crushed red pepper, or to taste bay leaves tbls tomato paste cups finely chopped, peeled, seeded tomatoes tsps chopped fresh oregano tsps chopped fresh basil tsp chopped fresh thyme tsp grated lemon zest tsp Worcestershire sauce tsps hot pepper sauce cups cold shrimp stock or fish stock 6-oz skinless small redfish or catfish fillets lbs medium shrimp, peeled and de- veined cup chopped fresh parsley cups steamed long-grain white rice cup chopped green onions, green tops
1 3 1 3 4 1 1 2 3 1 1 3 1
large red snapper cloves garlic; sliced lb raw shrimp ribs celery green onions cup bread crumbs egg; beaten lemons; juice of tbls cooking oil small onion; minced bunch green onions; minced cans tomato sauce Bay leaf ½ tsp thyme Flour to coat Salt & pepper to taste Chopped parsley Salt & pepper to taste Clean fish thoroughly. To stuff make an opening from side where insides have been removed. Season in and out with salt and pepper. Make slits on top and insert garlic slices. Sauté‚ 1 pound peeled, raw chopped shrimp, chopped celery and green onions in oil until limp and shrimp turn pink. Add a little flour and stir. Simmer about 2 minutes. Add a little bread crumbs to thicken. Beat in egg; mix well. Cool before stuffing fish. Stuff fish and close opening with skewers or toothpicks. Squeeze juice of lemons over the fish. Bake in a greased pan in a 350 degree oven. Pour the following sauce over the fish and baste often. Sauté‚ onions and green onions until limp. Add other ingredients and simmer for 15 to 2O minutes. Pour over stuffed fish; baste often.
To make the Creole Sauce: in a medium, heavy pot, heat the bacon grease over medium heat. Add the flour and stirring constantly with a heavy wooden spoon, cook until a light brown roux forms, about 6 minutes. Add the onions, celery, and bell pepper and cook over medium heat, until the vegetables are tender, 5 to 6 minutes. Add the garlic, salt, red pepper, and bay leaves, and cook, stirring, for 30 seconds. Add the tomato paste and cook, stirring constantly, until it starts to color, about 2 minutes. Add the tomatoes, oregano, basil, thyme, lemon zest, Worcestershire, and hot sauce, and cook, stirring, for 2 minutes. Add the stock and bring to a boil. Reduce the heat to low and simmer, uncovered, until the sauce thickens and reduces by 25 percent in volume, 20 to 25 minutes, stirring occasionally.
CREOLE CORN BISQUE WITH CRAB 1½ 1 1¼ 1½
tbls corn oil cup yellow onion, chopped cup carrots, chopped cup celery, chopped ½ cup dry sherry 3 cups fresh corn kernels 1 bay leaf 2 quarts vegetable stock or boil corn cobs 1 cup heavy cream 2 tsps kosher salt 1½ tsp pepper 2 tbls tarragon, finely chopped 8 tbls flaked crabmeat Scallions and red bell pepper for garnish
Add the fish to the Creole sauce and cook until firm and cooked through, 5 to 6 minutes. Add the shrimp and parsley, and cook, stirring occasionally, until the shrimp are just cooked through and pink, about 3 minutes. Remove from the heat and discard the bay leaves. Adjust the seasoning, to taste. Mound the rice in the center of 6 large, shallow bowls. Top with a fish fillet and spoon the Shrimp Creole over the fish. Garnish with green onions and serve immediately. 103
Cajun In The Kitchen, ©2010, 2013
Heat oil in a stockpot and sauté onion, carrot and celery until soft. Add sherry and reduce by ½. Add corn and bay leaf. Add vegetable stock and bring to a boil. Lower heat and simmer for 30 minutes or until vegetables are very tender. Pureé soup in a blender or food processor and return to clean stockpot.
CARIBBEAN CREOLE SHRIMP 2 2 2 1 2 1
cup hot cooked rice tbls chopped onion tbls Anaheim chili pepper chopped clove garlic minced tsp vegetable oil pound peeled medium shrimp ½ tsp lime peel grated ½ tsp dried thyme crushed 1½ cup seedless grapes halved 2 tsp fresh lime juice ½ tsp Tabasco® sauce ½ cup mango chutney 4 10” flour tortillas Pinch sea salt Pinch ground black pepper Big pinch ground cinnamon
Add cream, salt and pepper. Return to stove, bring to a boil, reduce heat and simmer for 30 minutes. Let cool and add tarragon. Garnish hot soup with 1 tablespoon of flaked crab meat mixed with thinly sliced scallion greens and finely diced red pepper and chopped tarragon.
BAKED FISH CREOLE 1 large red fish or red snapper 3 cloves garlic, sliced Flour to coat Salt and pepper to taste
Stuffing:
Cook rice according to package directions. Sauté onion, peppers and garlic in oil until the onion is tender. Add shrimp, lime peel, thyme, pepper and cinnamon; sauté until shrimp is barely cooked. Add grapes, lime juice and hot pepper seasoning; mix well and remove from heat. Mix rice and chutney; season to taste with salt.
1 lb raw shrimp 3 ribs celery 4 green onions 1 cup bread crumbs 1 egg, beaten Juice of 2 lemons
Sauce:
Tightly wrap tortillas in heavy foil; heat at 350 degrees for 5 to 10 minutes. Spread tortillas on a clean dry surface. Portion ¼ of the shrimp mixture and ½ cup of the rice mixture on ½ of each tortilla. Fold sides in and roll into a square bundle.
3 1 1 3 1
tbls cooking oil small onion, minced bunch green onions, minced cans tomato sauce bay leaf ½ tsp thyme Chopped parsley Salt and pepper to taste
CREOLE PICKLED PORK Pickled pork, or “pickle meat”, as it’s called in New Orleans, is what some folks consider the quintessential seasoning meat for red beans and rice, as well as other bean dishes. Some folks use ham hocks, some smoked ham, some even use Tasso.
Clean fish thoroughly. To prepare for stuffing make an opening from side where insides have been removed. Season inside and out with salt and pepper. Make slits on top and insert garlic slices.
But you’ll find a significant number of Creole mamas who’ll tell you that it ain’t red beans without pickle meat. It’s readily available at many New Orleans markets, but you can make it yourself: 2 lb boneless pork butt, cut into 2-inch cubes 1 qt distilled white vinegar ½ cup mustard seed 1 tbl celery seed 2 tbls Tabasco® sauce 1 bay leaf 6 cloves garlic, peeled and cracked 1 tbl kosher salt
Sauté shrimp, chopped celery and green onions in oil until limp and shrimp turn pink. Add a little flour and stir. Simmer about 2 minutes. Add a little breadcrumb to thicken. Beat in egg and mix well. Cool before stuffing fish. Stuff fish and close opening with skewers or toothpicks. Squeeze juice of lemons over the fish. Make the sauce by sautéing onions and green onions until limp. Add other ingredients and simmer for 15 to 2O minutes. Pour over stuffed fish; baste often. Bake in a greased pan in a 350-degree oven until fish flakes when touched with a fork, about 30-45 minutes.
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12
peppercorns
While the pork is roasting, remove enough pulp from the apples to make the core opening 1½ to 2 inches wide. Chop the removed pulp and set aside. In a large bowl, mash the sweet potatoes. Add the apple pulp, brown sugar, nutmeg, cinnamon and salt & pepper to taste and mix well. In a small sauce pan, heat the butter and maple syrup. Cook for 2 minutes and spoon 1 tsp of the mixture into each of the apples. Reserve the remaining syrup. Fill the apple openings with the sweet potato mixture until the apples are very full.
Combine everything except the pork in a non-reactive saucepan and boil for three minutes. Cool and place in a refrigerator container plastic, glass or stainless-steel and add the pork. Stir to remove bubbles. Cover and refrigerate for three days.
CREOLE MEAT LOAF This is so simple and very good. Mix together two lbs of lean ground meat and one half lb of ground pork. Add one tsp of salt, one tsp of black pepper, three tsp of chopped parsley, ½ cup each of chopped celery, green peppers and onions; add three chopped garlic cloves.
Remove the roast from the oven. Drain the fat from the pan and place the apples around the roast. Continue to roast 1½ hours longer, basting the apples often with the reserved syrup. When roast is done, transfer to a warm serving platter and surround with the baked apples. Garnish with fresh watercress for an eye appealing, elegant and delicious holiday dinner.
Make a sauce by stirring three tablespoons of flour into two tablespoons oil, or better still, bacon grease. When roux is browned slightly, add one cup cold milk. When this boils put the seasoned meat in. Cook for a minute, then mix in one cup of bread crumbs. Remove from fire and stir in a beaten egg, add a tablespoon of hot sauce and one teaspoon of Worcestershire sauce.
CREOLE GRILLED RED SNAPPER 2 4 1 2 1 1
onions, sliced cloves garlic, minced tbl tomato paste tbls EVOO tsp hot pepper sauce tsp Worcestershire sauce ½ tsp fresh chopped thyme ½ tsp chili powder 1 tsp sugar 1 whole cleaned red snapper Salt and pepper
Form into a loaf and put in a well greased pan. Dot the top with lumps of butter and cook about one and a half hours, basting several times.
CREOLE ROAST PORK 1 6 2 1
½ ½ 1 6 4 2
¼ ¼ ¼
6-7 lb lean boneless pork roast, trimmed shallots, minced garlic cloves, minced tsp salt tsp fresh ground black pepper tsp cayenne pepper tsp dried sage large tart apples, cored sweet potatoes, peeled, quartered and cooked tbls brown sugar tsp nutmeg, cinnamon cup melted butter cup molasses
Combine the onions and garlic. Whisk together the remaining ingredients and pour ½ marinade over fish with onions and garlic. Let fish marinate in the refrigerator for at least 4 hours. Grill fish on both sides for about 7 minutes. Warm remaining marinade and serve over cooked fish.
Preheat oven to 300°. Place the roast on a cutting board with the fat side up and with the tip of a sharp knife make 4 to 5 incisions deep into the roast at 2½ to 3 inch intervals. Combine the shallots and garlic together and mix well. With the tips of your fingers, work equal amounts of this mixture into each of the incisions. Sprinkle the roast with salt, black pepper, cayenne pepper and sage and rub into the meat. Place the pork loin, fat side up, on a rack in a shallow baking pan and roast for 3 hours.
105 Cajun In The Kitchen, ©2010, 2013
Serve with a chunk of French bread to soak up the extra butter. Easy and delicious! (Unused butter is terrific on fish or vegetables.) Enjoy!
ESCARGOT
ESCARGOT STUFFED MUSHROOMS I like des….. 24
¼ 24 2
⅔ ½ 2
⅓
Uniquely French. I had these first in Paris and liked them so I tried 'em at home. Ben was only five back then and loved these so much I had to make 'em for him as well. He thought it was neat eating bugs….
2
escargot (1 can) cup Pancetta, cooked & finely chopped large mushrooms sticks butter cup chopped garlic cup chopped parsley tbl Dijon mustard cup finely chopped almonds tsp white pepper
White wine Dash Worcestershire sauce Simmer escargot in white wine for 30 seconds. Drain and
Easy to make and actually very good. ½ cup salted butter, softened 1 tsp shallots, minced 3 cloves garlic, minced ½ tsp salt 24 large snails ½ tsp of the butter mixture (above) French bread Dry vermouth
set aside. Divide Pancetta among mushroom caps. Top with escargot. Combine remaining ingredients. Cover each escargot with mixture. Bake at 500 degrees for 10 minutes. Serve with French bread slices.
ESCARGOT A LA FETTUCCINI 24 4 2
Escargot Butter: Make the day before serving. Mix together well and refrigerate. (If making more than a couple of days in advance, freeze this butter. However, note that this butter is not good if left in the freezer more than a week.)
½ ½ 1 1
very large sized escargots, drained tbls butter garlic cloves, minced pint heavy cream cup grated Parmesan cheese pkg. frozen peas lb. fettuccine
Salt and pepper
Now for the snails - - - Day of serving. 12 to 24 large snails, canned, rinsed well, and drained. It’s not necessary, but very nice to soak the snails in dry vermouth for about 15 minutes and then drain. Put about ½ tsp of the butter mixture into the snail shells. Put a snail in each shell, with the soft, smaller, tapered end in first and the flat, calloused end facing out.
Drain escargots, melt butter in heavy saucepan and sauté escargot and garlic for 3 minutes. Pour in heavy cream and simmer until mixture thickens slightly. Add grated cheese, peas and seasonings. Cook a few minutes longer until escargots and sauce are hot. Do not overcook. While sauce is cooking place fettuccine in a pot of boiling (salted) water. Cook 3-4 minutes. Drain pasta and mix with escargots sauce until pasta is well coated.
(This is the way the snail faced the world. He fits well in the shell this way!) If you have extra snails you can put 2 in 1 shell. Add another ½ tsp. of the butter on top of the snails. Refrigerate if not ready to pop these into the oven -up to half a day is OK if covered with plastic wrap. Heat in 400 degree F oven for about 10 minutes. The butter should be completely melted and bubbly.
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CHAPTER 5: APPETIZERS
½
tbl Zatarian’s Creole Mustard® tbls Hellmann’s Mayonnaise® tbl Worcestershire sauce ½ tbl Tabasco Salt and freshly ground black pepper French bread crumbs Egg wash Flour Remoulade sauce 3 1
This chapter is about appetizers, but to me it's party food. That's stuff Jean won't let me eat except on special occasions.
CAJUN STYLE In New Orleans' restaurants, you just can't stampede right in to the entrees; some of the finest dishes you'll ever have are on the appetizer menu, and are the perfect way to launch a great meal. Hell, to Jean they can be a meal…
Clean the crabmeat, removing all cartilage and shells. Sauté onion, red bell pepper, and celery until the onion is translucent. Add Worcestershire and hot sauce and herbs to vegetable mixture. Cool the vegetable mixture. Mix crabmeat, vegetable mixture, mustard, mayonnaise, salt and pepper with enough bread crumbs to hold the cakes. Form 2-3 ounce cakes. Dredge in seasoned flour, egg wash, and seasoned breadcrumbs (sequentially). Pan-fry until golden and finish browning in oven.
Take your time, there's no rush. Remember that in New Orleans eating is the reason you go out -- it's not the thing you do before you go out. Take your time, and enjoy!
CRAWFISH BOULETTES Boulettes ("little balls") are little breaded and fried balls of meat or seafood dressing, and make a scrumptious snack, appetizer or side dish. They may also be heated in brown roux-based or tomato gravy and served with rice. 1 lb crawfish tails, preferably with fat 1 onion, finely chopped 4 cloves garlic, minced ¼ cup parsley, finely chopped 6 green onions, chopped 1 cup bread crumbs 2 tbls Cajun/Creole seasoning 4 eggs, beaten separately (two and two) 1 tbl Worcestershire sauce ½ tsp Tabasco® Salt and black pepper to taste Flour, cracker meal or corn meal for breading
Serve with a drizzle of Remoulade sauce which can be found in Chapter 1: The Basics – Specialty Sauces
STUFFED ARTICHOKE This is one of my all-time favorites. This is an Uptown New Orleans institution: Franky and Johnny's Restaurant, on Arabella Street, one of New Orleans' great neighborhood restaurants. I guess it's still there…… 6 large artichokes 1½ lbs smoked bacon or pancetta, sliced 10 cups Italian-seasoned bread crumbs 1½ cups Parmigianino Reggiano 1½ cups Peccorino Romano cheese, grated 1 cup green onion, chopped ½ cup parsley, chopped 10 cloves garlic, minced 2 tbls salt 1 tbl freshly ground black pepper 1 tbl cayenne pepper 3 cups EVOO 6 slices lemon
Grind the crawfish tails together with the next four ingredients. Add the bread crumbs, Creole/Cajun seasoning, two of the beaten eggs, Worcestershire, hot sauce, salt and pepper. Shape into boulettes, dip into remaining beaten egg, roll in breading medium and fry in oil until golden brown.
LOUISIANA CRAB CAKES
Slice off the pointed ends of each artichoke. Rub a lemon on the cut ends to prevent browning. Slice off the stem end of each artichoke so that they sit up straight.
I like crab cakes and there are other recipes here but this is special. ¾ lb crabmeat 1 yellow onion 1 red bell pepper 2 ribs of celery 2 tsps each dried basil and dried thyme 1½ tbls chopped fresh tarragon ½ tsp cayenne pepper
Fry the bacon until crisp; drain. Crumble into a bowl, and mix in the next 9 ingredients. Spread the leaves of each artichoke as much as possible, and pack in a generous amount of stuffing around them. Tap each artichoke gently to let any loose stuffing fall off. Stand them in a casserole or roasting pan just large
107 Cajun In The Kitchen, ©2010, 2013
enough to hold them in a single layer. Add water to a depth of 1-1/2 inches.
for 10 minutes, until the oysters and sauce are very hot and the top of the sauce is browned. Serve at once. The rock salt helps stabilize the oyster shells as this dish cooks. It's there for support, not seasoning; make sure you don't get any on your oysters, or they'll be too salty.
Pour a generous amount of olive oil over each artichoke, letting it seep in. Top each artichoke with a slice of lemon. Bring the water to a boil, cover, lower the heat and steam the artichokes until the leaves pull off easily, at least 1 hour or more. Check the water level after about 25 minutes, and add more if necessary.
ANTOINE'S OYSTERS ROCKEFELLER A classic. 2 dozen fresh oysters on the half shell, liquor reserved 4 springs flat-leaf Italian parsley 4 green onions (including the green part) ½ cup dried fresh French bread crumbs 12 tbls unsalted butter, softened 2 tbls Herbsaint or Pernod (optional) Salt and freshly ground black pepper, to taste Tabasco® to taste A handful of fresh celery leaves At least 6 fresh tarragon leaves At least 6 fresh chervil leaves Rock salt or kosher salt
Serve hot or warm. The stuffed artichokes can be prepared in advance and reheated before serving. Leftover stuffing keeps for 2 weeks in the refrigerator and longer in the freezer.
OYSTERS BIENVILLE This sumptuous dish is served in many New Orleans restaurants. I've heard that it was invented over 75 years ago at Arnaud's Restaurant, but Antoine's Restaurant also claims to have invented it in the 1940s. It's named for the Sieur de Bienville, Jean Baptiste le Moyne, founder of the City of New Orleans. 3 dozen raw oysters on the half shell 6 pie pans, filled with rock salt 4 tbls butter ½ cup finely minced onion ½ cup finely minced bell pepper 1 cup finely minced green onion 2 cloves garlic, minced 1½ cups minced raw shrimp 1 cup fresh mushrooms, minced ½ cup white wine 1 tbl fresh lemon juice 2 cups Béchamel sauce 1 cup grated Cheddar cheese ½ cup fresh French bread crumbs Salt, white pepper and Tabasco to taste Dash of Peychaud's bitters (Angostura bitters may be substituted)
Mince together the parsley, green onions, celery leaves, tarragon and chervil as finely as you possibly can. Take as much time as you need. Mince them more finely than anything you've ever minced in your life. Mix this together with the bread crumbs and the softened butter into a mortar and mix the whole thing together into a smooth paste, but do leave a little texture to it. (You can do this in a blender or food processor, but you'll leave a lot of it behind, stuck to the inside, and it'll be just easier to do it by hand in a mortar; you'll have an easier time getting it all out, and you'll have the satisfaction of serving something truly hand-made.) Season to taste with salt and pepper, Tabasco or Crystal and, if you like, the Herbsaint. Preheat your broiler. Lower the top rack to the middle of the oven. Spread the rock salt (preferable) or kosher salt over a large baking sheet; this will keep the oysters level under the broiler, so that they won't tip over. Moisten the salt very slightly. Plant the shells in the salt, making sure they're level. Place one oyster in each shell, plus a little bit of oyster liquor. Spoon an equal amount of the prepared herb/butter mixture over each oyster.
Preheat oven to 400°F. Melt the butter, then sauté the onions, bell pepper, green onions, mushrooms and garlic until soft; add the shrimp and cook for 1 minute until barely pink. Deglaze with the white wine and lemon juice, and bring to a boil. Add the Béchamel sauce, cheese and bread crumbs, and reduce to a simmer. Add salt, white pepper and Tabasco to taste, dash of Peychaud's, then simmer for 20 minutes, or until very thick.
Place the baking sheet on the middle rack and broil until the edges of the oysters have curled and the herb butter is bubbling, about five minutes. Watch carefully to make sure you don't overdo it. Serve immediately.
Arrange 6 raw oysters in each of the pans, firmly nestled in the rock salt. Cover each oyster with the sauce, and bake
108 Cajun In The Kitchen, ©2010, 2013
1 cup beer Pinch of baking powder Salt and pepper Oil for frying
BOUDIN BALLS 1 lb cooked Boudin 2 eggs, slightly beaten Seasoned Italian bread crumbs Cooking oil
Preheat the fryer. In a sauté pan, heat olive oil over medium heat and render the Andouillé for 2 minutes. Add the onions and sauté for 1 minute. Remove from the heat and cool. In a mixing bowl, mix the garlic, parsley, and cream cheese together. Mix well. Stir in the cooled Andouillé mixture. Mix thoroughly and season with salt and pepper. Using a sharp knife, split the jalapenos, starting at the tip, in half, leaving the stem intact. Remove the seeds from the pepper. Stuff 1 heaping tablespoon of the filling in the center of each pepper. Press the pepper together, sealing the cheese mixture completely inside. Season 1 cup of flour with Essence. In a mixing bowl, whisk the yolks and 3/4 cup of the beer. Season the mixture with salt and pepper. Whisk in enough flour to form a batter. If the batter is too thick add the remaining beer to thin the batter. Dredge the stuffed peppers in the seasoned flour. Dip the jalapenos in the batter, letting the excess drip off and coating the peppers completely. Gently lay the jalapenos in the hot oil and fry until golden brown, about 3 to 4 minutes. Remove the jalapenos from the oil and drain on a paperlined plate. Season the peppers with Essence.
Remove the Boudin from the casing. Form dressing into balls about the size of walnuts. Dip balls in beaten egg and then into seasoned crumbs. Deep fry balls in cooking oil until lightly browned. Drain on paper towel. Serve hot with toothpicks.
CAJUN FRIED OKRA 6
½ 1 2
¼ 2
½
cups oil, for frying cup cornmeal cup all-purpose flour tsps Cajun seasoning cayenne pepper lbs fresh okra, sliced ½” thick cup buttermilk
Creamy Chili Sauce, see Chapter 1: The Basics, Specialty Sauces Heat oil in a large, heavy-bottomed skillet or Dutch oven to 350 degrees F. (You may not need to use this much oil; do not fill the pan more than halfway up the sides with oil.) In a medium bowl, combine cornmeal, flour, cayenne and Cajun spice. Dip okra in buttermilk and then dredge in cornmeal-flour mixture to coat well. Carefully add okra to the hot oil and cook until golden brown. (It may be necessary to fry the okra in batches.) Remove from oil, drain on paper towels, and then serve immediately.
CAJUN SAUSAGE MEATBALLS 2
lbs fresh mixed pork and beef sausage cup all purpose flour 2 tbls red pepper flakes 2 tbls garlic power ½ tbl cayenne 2 tbls Cajun Power® ® Oil for frying
¾
ANDOUILLÉ STUFFED JALAPENOS - Emeril Lagassee
Remove meat from casing; add seasonings and shape into small balls the size of a walnut and roll in flour. Fry in a skillet with 1/4 inch of oil. When oil is hot, 375F, fry balls until brown all over. Drain on paper towels.
I love Emeril. As a person, he is a 11 on a 1-10 scale. However, some of his recipes get a bit much. If I had his crew from the Food Network or one of his restaurants, I could make some of the things he comes up with. But, most are just good entertainment, others are actually easy and good to try at home. This is one of the latter. 1 tsp EVOO 2 ozs bulk Andouillé, finely chopped 2 tbls finely chopped onions 1 tsp minced garlic 1 tbl chopped parsley ½ cup cream cheese 16 large fresh jalapenos 3 cups flour 2 egg yolks 109
Cajun In The Kitchen, ©2010, 2013
into the batter and quickly fry in deep fryer until the pickles float to top, about 4 minutes.
SOUTHERN FRIED PICKLES While Yankees may giggle, fried dill pickles are a popular snack in the southern United States, where bars commonly serve them as appetizers and side dishes. Actually, they’re not the only fried pickle in the South—another favorite is batter-fried kraut balls. I think I'll pass. 2 eggs 1 cup buttermilk 1 tbl Worcestershire sauce ½ tsp vinegar-based hot pepper sauce ¾ tsp cayenne pepper ¼ tsp Lawry’s Seasoning Salt® ¼ tsp garlic powder 1 cup cornmeal 2¼ cups all-purpose flour 1 tsp salt ¾ tsp ground black pepper 1 32-oz jar dill pickle slices Vegetable oil for deep frying Salt and pepper to taste
DANCING MUSHROOMS 1
lb medium size mushrooms ½ cup butter ¼ tsp rosemary 1 tsp basil (fresh) chopped 1 tsp garlic chopped 2 tsps lemon juice 1 tbl fresh parsley (chopped) 1 cup dry white wine Parmesan cheese Pasta of choice Salt Pepper Wash mushrooms and cut in chunks (if you cook the fresh buttons, they are good cooked whole) and place aside. Melt butter in a medium size sauce pan over a lot heat. Add garlic basil, rosemary, parsley, lemon juice and wine. Simmer for 10 minutes, then add the mushrooms. Continue cooking on a low to medium-low fire so as not to dry up all the liquid (if you cook out all the juice, add some water and turn down the fire a little).
In a large bowl, combine 2 eggs, 1/4 cup of the flour, buttermilk, Worcestershire sauce, hot sauce, cayenne pepper, seasoning salt and garlic powder. In a separate mixing bowl, combine cornmeal, 2 cups flour, salt and 3/4 teaspoon black pepper.
Cook mushrooms until they are done but still firm. Salt and pepper to taste. You may need to add a little more water to have enough juice to go over the pasta.
Preheat oil in a deep fryer or pot to 365 degrees F (180 degrees C).
Cook pasta while mushrooms are cooking.
Dip drained pickles into milk mixture and then dredge them in the flour mixture. Deep fry until golden brown. Drain on paper towels. Salt and pepper to taste
Serve mushrooms over pasta, then generously sprinkle parmesan cheese (grated) on the top. Serve with a fresh green salad, day old trench bread and a glass of white wine.
ELVIS'S FRIED PICKLES
DEVILISH EGGS CREOLE
The King loved these. 8 dill pickles -- sliced ½ cup flour ¼ cup beer 1¼ tbls Szeged Hungarian Paprika® 1¼ tbls cayenne 1½ tbls black pepper ½ tsp salt 2 tsps garlic powder 3 dashes Tabasco sauce Vegetable or peanut oil for frying
Sauce:
½ 1 2 1 1
cup chopped celery tbl butter cups (1 lb can) stewed tomatoes tbl cornstarch bay leaf
Devilish Eggs: 6 6
¼ 2
¼ ¼
Combine flour, beer, paprika, cayenne pepper, black pepper, salt, garlic salt and Tabasco. Dip the pickle slices
hard-cooked eggs ozs shredded sharp natural Cheddar cheese cup Hellmann’s Mayonnaise® tbls Zatarian’s Creole Mustard® tsp thyme, crushed tsp salt
110 Cajun In The Kitchen, ©2010, 2013
For sauce, sauté celery in butter. Combine a little juice from tomatoes with cornstarch. Add to celery along with remaining tomatoes with a fork. Add bay leaf. Cook over medium heat until thickened and bubbly, stirring constantly. Pour into a greased 10 x 6 x 2 inch baking dish.
Sauté onions, celery, bell pepper, and parsley in peanut oil until the onions are clear or tender. Add garlic and cook a little longer. Add steak sauce, hot sauce, and ketchup. Add salt to taste. Add Southern Comfort®. Bring to a boil. Lower heat and cook for 2 to 3 hours.
Cut eggs in half; remove yolks. Mash yolks with a fork. Add 3/4 cup of cheese, mayonnaise, mustard, thyme and salt. Mix until blended. Refill whites, mounding centers. Place in sauce. Sprinkle with remaining cheese.
Makes about ¾ gallon. This will keep in the refrigerator for weeks. Slice 1 lb Andouillé or smoked sausage ¼” thick and combine with 1 cup sauce. Heat well on stove or in a chafing dish. Serve with small pieces of French bread or use toothpicks to spear Andouillé. You will need plenty of napkins, also, too. "Other smoked sausages may be used, but we like Andouillé."
Bake in preheated 350F oven for 20 to 25 minutes or until edges of sauce are bubbly.
KIPPERS, BUD’S WAY
BACON-WRAPPED STUFFED JALAPENOS 24 1 2 12
medium jalapeno peppers lb uncooked chorizo cups (8 ozs) shredded cheddar cheese bacon strips, cut in half
Make a lengthwise cut in each jalapeno, about 1/8 in. deep; remove seeds. Combine the sausage and cheese; stuff into jalapenos. Wrap each with a piece of bacon; secure with toothpicks. Prepare grill for indirect heat, using a drip pan. Place jalapenos over pan; grill, covered, over indirect medium heat for 17-20 minutes on each side or until a meat thermometer inserted into filling reads 160°. Grill, covered, over direct heat 1-2 minutes longer or until bacon is crisp. Yield: 2 dozen.
This is my father-in-law‘s recipe for an appetizer. It’s for fish lovers only. 1 can of smoked kippers 3 tbls Hellmann’s Mayonnaise® ½ tsp horseradish Dash Tabasco® Sauce Salt & pepper to taste
DIPS AVOCADO DIP
Drain Kippers. In a bowl mix Kippers with mayo. Add other ingredients to taste. Serve with crackers and very dry martinis.
1 2 2 1 1
ANDOUILLÉ IN BBQ SAUCE 4 1 1 1 1 1 3
½ 3 2 3 1 1
cup onions, finely chopped cup celery, finely chopped cup bell pepper, finely chopped cup parsley, finely chopped cup peanut oil tbl garlic, finely chopped cups A.1.® steak sauce cup hot sauce cups ketchup tbls cayenne pepper tsps salt, to taste cup Southern Comfort® lb Andouillé sausage
¼
8-oz pkg cream cheese, room temp med ripe avocado, peeled and mashed tbls lemon juice tsp Tabasco tbl grated onion tsp salt
Combine all ingredients until creamy. Serve as a dip for raw vegetables or potato or corn chips.
CAJUN CHILI WITH FRITO'S 1
½ 4 1 1 1 1
bag dip size Frito's lb ground beef ozs Cajun seasoning small can green chili peppers can no bean chili (chunky) clove garlic, chopped shredded onion, white or yellow
111 Cajun In The Kitchen, ©2010, 2013
1 1 1 2
12-oz jar of salsa lb block Velveeta® cheese 12-oz bag of shredded Cheddar tbls hot sauce
Serve with pita bread and vegetables at room temperature, chilled or heated, as desired.
HOT CRABMEAT DIP UNO I love crab meat dips. So do a lot of other people. Here are four that I have had at various times, each unique in its own way. The first one probably has the only real use for light beer I've found. Except for catching snails for escargot…..they prefer Miller Light. Go figure. 8 ozs cream cheese 2 tbls butter ¾ cup beer ½ lb white crabmeat, flaked ½ tsp Cajun seasoning ¼ tsp cayenne ½ cup chopped scallions Tabasco® sauce Salt & white pepper
Brown ground beef adding garlic at the end; simmer 1 minute and drain well. Soften onions with a little butter in microwave or on stove top. Using a deep Pyrex dish, melt cheeses with all ingredients. Stir often. Once completely smooth, pour over individual bowls of Frito's.
CHEESE AND HAM DIP 1 1 1 2 2
¼ ¼
cup commercial sour cream cup creamed cottage cheese 3 oz can deviled ham tsps finely chopped onion tsps finely chopped celery tsp each, salt & pepper tsp hot sauce
Blend sour cream and cheese. Add remaining ingredients, mixing well. Chill before serving.
Combine the cream cheese, butter and beer in a heavy saucepan or the top of a double boiler and melt over a gentle heat.
GUACAMOLE DIP
When smooth, add the crabmeat, scallions and seasonings to taste. Heat through.
1
large ripe avocado, peeled ¼ cup plain yogurt 2 tbls picante sauce or salsa 1 tbls finely chopped onion ⅛ tsp salt 3 drops hot pepper sauce, optional Tortilla chips
Serve in a cheese fondue pot or chafing dish, with an assortment of crackers for dipping. Note: As the dip is being kept hot while eaten, it may be necessary to stir in another tablespoon or so of beer to keep the consistency dip-able.
In a small bowl, mash avocado until smooth. Stir in yogurt, picante sauce, onion, salt and hot pepper sauce if desired. Cover and refrigerate until serving. Serve with tortilla chips. Yield: 2 servings (3/4 cup).
HOT CRABMEAT DIP DOS 2
8-oz pkg cream cheese, softened cup Hellmann’s Mayonnaise® cup dry Sherry 2 green onions, chopped 2 cloves garlic, minced ½ tsp Worcestershire sauce 12 ozs crabmeat ¼ cup chopped pimento Crackers, fresh vegetables or bread cubes
½ ¼
MEXICAN GAS DIP 1 1 1 1
garlic clove 15-oz can Pinto beans, drained tbl EVOO tbl lemon juice ½ tsp ground cumin ½ cup picante sauce (hot) 2 tbls thinly sliced green onion Pita bread triangles Cherry tomatoes and vegetable dippers
In small bowl with mixer at medium speed, beat cream cheese until smooth and fluffy. Gradually beat in mayonnaise, Sherry, green unions, garlic and Worcestershire until smooth and well blended. Stir in crab and pimento. Spoon mixture into 2-quart casserole.
Mince garlic in blender or food processor fitted with steel blade. Add beans, oil, lemon juice and cumin. Blend until smooth, scraping down sides as necessary. Transfer to bowl; stir in picante sauce. Sprinkle with green onion.
Bake at 350°F for 20 minutes or until very warm, stirring once. Stir before serving. Serve with crackers, fresh vegetables or bread cubes for dipping.
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2 1 2 1
HOT CRABMEAT DIP TRES 2 8 1
cups Ricotta cheese ozs Mozzarella cheese, diced can crab meat, drained and rinsed ½ cup green onions, chopped ¼ tsp Old Bay Seasoning Dash of Tabasco
tbls lemon juice tsp Tabasco cloves garlic, crushed tbl Worcestershire sauce
Allow butter and cream cheese to soften before starting. Mix mayo, butter and cream cheese. Do not use a blender, because the mixture will get soupy. Add lemon juice, garlic, Worcestershire sauce, hot sauce, pepper, etc. to taste.
Preheat oven to 375°F. Cover a one quart ovenproof baking dish with butter. Combine all ingredients in a mixing bowl. Pour into baking dish and bake 18-20 minutes until brown and bubbly. Serve with crackers.
Mix in crab and onion. Chill at least two hours, Serve with crackers and cocktail sauce. And no, you did not make enough….
HOT CRABMEAT DIP QUATRO
WARM JALAPENO CHEESE DIP
8 6 3 3 1
ozs cream cheese, at room temperature oz can crabmeat oz shredded white cheddar tbls minced green onions tbl half & half ½ tsp salt ½ tsp pepper ½ tsp Worcestershire sauce Pinch of Szeged Hungarian Paprika®
For flavorful warm jalapeno cheese dip, use pepper Jack. A little flour keeps the dip smooth, the evaporated milk makes it creamy, and the turmeric gives it appealing bright color. 1 12-oz can evaporated milk 2 tbls butter 3 tbls flour ½ tsp ground turmeric 8 ozs shredded pepper Jack cheese 1 cup prepared salsa 2 tbls fresh lemon juice Salt and ground black pepper
Preheat oven to 375°F. In a medium bowl, combine cream cheese, crabmeat, green onions, milk, salt, pepper, and Worcestershire sauce. Stir well. Place mixture in an ovenproof serving dish; sprinkle with cheese. Bake for about 15 minutes, or until thoroughly heated. Serve with baguette slices, crackers or raw veggies.
Microwave milk in a 1-quart Pyrex measuring cup until steamy. Meanwhile, melt butter in a large saucepan over medium heat. Whisk in flour and turmeric until smooth, then whisk in milk until creamy and thick. Whisk in cheese. (Dip can be refrigerated in an airtight container up to 3 days.) When ready to serve, return cheese sauce to saucepan; stir in salsa and lemon juice, and slowly rewarm. Adjust seasonings, including salt and pepper to taste, and serve.
CRAB-BUTTER My first encounter with this dip came at a party with a group of friends in Athens, GA. We met four or five times a year. It was our Gourmet dinner club. Some of these people could really, really cook. I discovered several wonderful recipes (all in this book) at these little gettogethers.
DEVILED COTTAGE CHEESE DIP 1 3 3 3 3 5
On one occasion I was standing by the munchies table trying not to embarrass myself too much, when one of our friends came up to me and pointed out this dip. She explained to me that at a previous party she had lost control eating it and got a spoon! It's incredibly rich, and requires a lot of will power not to eat too much. ½ cup butter 1 cup cream cheese 6 tbls Hellmann’s Mayonnaise® 6 ozs crab meat 1 onion, chopped fine
cup cream style cottage cheese ozs can deviled ham tbls finely chopped pimiento tbls chopped ripe olives tsps grated onions drops Tabasco®
Mix. Use a little milk if too thick. Add a few sliced green olives on top.
113 Cajun In The Kitchen, ©2010, 2013
¼
CHILI CON QUESO DIP
1 1 1 2 2 4 1
Yummy yummy I got good in my tummy….. ½ lb fresh Poblano chilies 2 tbls EVOO 1 cup sweet onions, chopped ¼ tsp cayenne 2 tbls lime juice 1 clove garlic, chopped 2 tbls flour 1 11-oz can Rotel tomatoes 1 cup sour cream 1½ cups grated sharp cheddar cheese 1 cup grated Pepper Jack Cheese 1 jalapeño pepper, seeded & chopped
Boil shrimp with Old Bay and lemon until pink. Do not overcook. Beat cream cheese, mayonnaise, H&H and Tabasco®. Set aside. Chop seasonings and add to shrimp with juice of 1 lemon. Combine with cream cheese mixture. Chill at least 2 hours. Serve with chips or crackers.
UNCLE CARROLL'S BEER & CHEESE DIP
Roast the poblano peppers over an open flame or under a broiler until charred on all sides.
A favorite of mine starts with a large jar of Cheez Whiz, a cup of beer, a tablespoon of garlic powder and 1 tablespoon cayenne pepper.. Melt together in microwave and serve in a hollowed out round of bread with bread cubes, crackers and vegetables for dipping. Make lots….
Put 'em in a paper bag and let cool enough to peel. The bag helps the skin peel better. Discard the seeds and chop 'em up. In a large pot (cast iron if you got it), heat the oil over medium heat. Add the onions and cayenne stir and cook 3 minutes then add the garlic. Cook 3 more minutes.
ARTICHOKE & SPINACH DIP
Add the flour and stir until thickened. Add the Rote, jalapeño, lime juice and chopped poblano. Cook for a couple minutes stirring. Slowly add the cheeses still stirring until completely melted. Remove from heat and add sour cream. Mix well and put in serving bowl.
Very similar to Olive Garden's dip, but creamier. The refrigerated Alfredo sauce as its base and the feta cheese gives it a great creamy texture. 5 cloves garlic, roasted 3 tbls EVOO 1 10-oz package frozen chopped spinach, thawed and drained 1 14-oz can artichoke hearts, drained and chopped 1 10-oz container Alfredo-style pasta sauce 1 cup shredded mozzarella cheese ½ cup grated Parmesan cheese 8 oz feta cheese, softened
Serve with tortilla chips.
SMOKED OYSTER DIP Believe it or not, this one doesn’t last much longer than the Crab-Butter dip above. 1 8-oz package cream cheese, softened 1½ cups Hellmann’s Mayonnaise® 4 dashes hot sauce 1 4-oz can chopped black olives 1 small can smoked oysters, drained and chopped
Preheat oven to 350˚F. Place garlic in a small baking dish. Cover with EVOO and bake in the preheated oven 20 to 30 minutes, until soft. Remove from heat. When cool enough to touch, squeeze softened garlic from skins.
Combine first four ingredients, mixing well. Stir in olives and oysters. Serve with raw vegetables or crackers
In an 8x8 inch baking dish, spread the roasted garlic, spinach, artichoke hearts, Alfredo-style pasta sauce, mozzarella cheese, Parmesan cheese and feta cheese.
MY SHRIMP DIP 8 4
¼ 1 1
½
cup Old Bay seasoning tbl chopped bell pepper tbl chopped celery tbl chopped parsley cloves garlic tbls Tabasco® tbls sweet pickle relish quart boiled shrimp, chopped
ozs cream cheese tbls Hellmann’s Mayonnaise® cup Half & Half lemon, sliced lemon, juiced cup chopped onion
Cover and bake in the preheated oven 30 minutes, or until cheeses are melted and bubbly. Serve warm
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VIDALIA ONION DIP
THE PRESIDENT'S GUACAMOLE
If you have never had a Vidalia onion, you are truly missing out on one of the great things is life. Vidalia onions aren’t just the most famous onions in the world; I think they may be the only famous onions in the world. But you can’t really understand what a big deal Vidalia onions are until you’ve been to Vidalia, Georgia.
This recipe comes from President George W. Bush. A true Texas recipe. 4 ripe avocados 2 jalapenos, seeded and diced 1 lime, juiced 1 clove garlic, finely minced 1 lemon, juiced 2 medium vine-ripened tomatoes, seeded and diced 1 medium yellow onion, diced ¼ cup cilantro leaves, finely chopped Kosher salt to taste Freshly ground pepper to taste
Vidalia onion country surrounds the pretty town of Vidalia, making a 50-mile circle around it. What sets their product apart from the millions of tons of onions that grow in the rest of the country is the soil; their patch of ground is unusually low in sulfur I didn’t test it, but that’s what the farmers told me. The onions are definitely the sweetest I’ve ever tasted, and the only ones that are so mild you can bite into them like an apple.
Halve and pit avocados and scoop flesh into a bowl. Mash avocado to desired
The onion rings at the Varsity are the best in the world but that’s another story..… 2 cups hot water ½ cup white vinegar 1 cup sugar 4 - 6 Vidalia onions, sliced
consistency. Using rubber gloves, seed and dice jalapenos. Mix in remaining ingredients. Cover with plastic wrap and refrigerate for about an hour before serving. Serve with tortilla chips. Makes about 4 cups.
Pour the above ingredients over the onions and soak overnight. Then mix: ½ tsp celery salt ½ tsp Szeged Hungarian Paprika® ½ tsp parsley flakes ½ tsp beau monde seasoning ½ cup mayo
SIX-LAYER BEAN DIP 3 2 9 1 8 1
avocados tbls lemon juice ozs bean dip cup green onions with tops ozs sharp cheddar cheese, grated cup sour cream ½ cup Hellmann’s Mayonnaise® 2 chopped tomatoes 4 ozs black olives (sliced) 1 cup picante sauce (or more) Salt and pepper
Drain the onions WELL, then mix with these ingredients. Yumm!
THE PERFECT GUACAMOLE DIP 3 small avocados 1 small onion minced 4 garlic cloves minced 1 medium tomato, finely chopped 3 tbls lemon juice 1 medium jalapeño pepper, seeded Salt & pepper to taste Dash of Tabasco®
Mash avocados in a bowl with lemon juice, salt and pepper. Combine sour cream and mayonnaise in another bowl. To assemble: spread bean dip in an oblong dish, top with avocado mixture, layer with sour cream mixture. Sprinkle with onions, tomatoes and olives and cover with cheese. Top with picante sauce. Serve with chips.
Place all ingredients in food processor and coarsely chop. Or mash the avocado, finely mince the garlic and onion and finely chop the tomato. Mix all ingredients thoroughly together.
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3
green onions, chopped ½ med sweet onion, finely chopped 2 jalapeño or chipotle peppers, chopped Salt to taste
BLOODY MARY DIP Goes great with pre-game Bloody Mary's…. 3 cups cream cheese, softened ½ cup V8® juice ½ cup tomato purée 1 large red bell pepper, finely minced ½ cup finely minced onion ½ cup finely minced celery ½ cup Hellmann’s Mayonnaise® To taste, horseradish, lemon juice, Tabasco ® Sauce and salt and pepper
Mix well and chill before serving.
CAJUN CHEESE BALL 1
½ 1 1 1 1 1
Mix all ingredients together in a food processor. Add horseradish, lemon juice, Tabasco Sauce and salt and pepper to taste.
½ 1 1
CLAMS AND PIGGY DIP 8 2 8
slices bacon, chopped 6½ -oz cans minced clams ozs cream cheese, at room temperature ¼ cup sour cream 3 scallions, finely chopped 2 tbls finely chopped fresh basil 1 tsp prepared horseradish 1½ tsps lemon juice 1 tsp Worcestershire sauce Tabasco® sauce to taste
lb sharp cheddar cheese, grated lb pimento cheese spread 8-oz pkg cream cheese, softened med onion, grated clove garlic, minced tbl Worcestershire sauce cup chopped pecans tsp Cajun seasoning tsp hot sauce 3-oz can black olives, chopped
To above 8 ingredients well mixed, add grated Cheddar and pimento cheeses. Form into three balls and roll in chopped pecans. Refrigerate.
CRABMEAT MORNAY 1
lb white crab meat lb butter 1 small bunch green onions, chopped ½ cup finely chopped parsley 2 tbls flour 1 pint cream ½ lb grated Swiss cheese 1 tbl lemon juice Red pepper to taste
¼
Cook bacon over medium heat until crisp. Drain on paper towels. Drain clams, reserving clam juice. In a large bowl, whisk together cream cheese and sour cream. Stir 2 tablespoons reserved clam juice into cream cheese mixture along with the clams, bacon, and remaining ingredients. Dip may be made a day ahead of time and chilled. Serve at room temperature.
Salt to taste Melt butter in heavy skillet and sauté onions and parsley. Stir in flour. Add cream and cheese and stir until cheese melts. Add remainder of seasonings and fold in crab meat. Serve in a chafing dish with melba toast, or in patty shells.
VEGGIE DIP Serve with lots of celery and carrot sticks. Crackers are ok too. 1 cup of Hellmann’s Mayonnaise® 2 cups of sour cream 4 sprigs of fresh cilantro, finely chopped 2 sprigs of fresh parsley, finely chopped 4 garlic cloves, finely chopped 2 tbls dried garlic 2 tbls lime juice 1 tsp cracked pepper ½ sweet red pepper, finely chopped
STUFFED CELERY STICKS 18 1 4
2-inch celery sticks cup grated Cheddar cheese grated boiled eggs ¼ cup minced onions 1 tsp celery seed 1 tbl minced red bell pepper 2 tbls minced pimento ½ cup Hellmann’s Mayonnaise® Dash red pepper sauce Salt and cracked black pepper to taste
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In a large mixing bowl, combine all ingredients except the celery sticks. Blend well to incorporate the mixture. You may wish to add cheese or mayonnaise depending on your individual taste. Adjust seasonings if necessary. Stuff the celery to the point of overfilling. Cover and refrigerate until ready to serve.
Assorted crackers Combine salmon, lemon juice, onion, horseradish, liquid smoke, salt, pepper sauce and cream cheese; blend well. Chill several hours. Combine pecans and parsley. Shape salmon mixture into a fish shape or ball. Cover entire surface with nut mixture. Chill. Serve with crackers.
GUACAMOLE
CAJUN STUFFED MUSHROOMS
1
large, ripe avocado, peeled, mashed ½ cup chopped tomato, drained ¼ cup mayo 2 tbls chopped onion 1 tbl chopped pimento ¼ tsp salt Juice of 1 lemon Dash of hot pepper sauce 2 crisply cooked bacon slices, crumbled
½ 1
¼ ½ ½ ½ 1
¾ ¼
Combine all ingredients except bacon; mix well. Stir in bacon just before serving
24 2 1½
FIRECRACKER COCKTAIL MEATBALLS 2
lbs ground chuck ½ cup fine bread crumbs 1 serrano pepper, seeded & chopped 1 tbl dried parsley 1 tsp red pepper ½ tsp black pepper 1 tsp minced onion ½ tsp celery seed 1 tsp minced garlic ¼ tsp oregano Egg lightly beaten Salt to taste
Brown sausage, onions, bell pepper and mushroom stems. Add salt, garlic powder and cayenne pepper. Add water and bring to a boil. Add rice and parsley. Cover and remove from heat. Let stand for 15 minutes. Meanwhile, blend mayonnaise and cheese. Combine half of mayonnaise mixture to all of cooked sausage-rice mixture. Stuff mushrooms with this and spoon remaining mayonnaise-cheese mixture on top of mushrooms. Place in 9 x 12-inch baking dish and bake at 350F for 35 minutes. Mushrooms will appear puffy and golden when done.
CHEX® PARTY MIX
Mix all ingredients and shape into small balls. Place on greased cookie sheet and chill for 1 hour or longer. Bake at 450F for 9 minutes. Toothpicks and sauce of your chose,
This isn't the one you give your kids…… 2 sticks butter 3 tbls Tabasco sauce ¼ cup Worcestershire sauce 3 tbls Cajun Power® ® garlic sauce 1 cup pecan halves 1 cup small pretzels 1 cup mixed nuts ½ box Rice Chex® ½ box Corn Chex® ½ box Wheat Chex® Kosher salt Cayenne pepper Black pepper Garlic powder
SMOKY SALMON SPREAD 1 1 2 2
¼ 3 1
½ 2
lb Andouillé sausage cup chopped onion cup bell pepper -- chopped tsp salt tsp garlic powder tsp cayenne pepper cup water cup instant rice cup parsley -- chopped large mushroom caps -- save stems cups Hellmann’s Mayonnaise® cups Parmesan cheese
15½ -oz can salmon, drained and flaked tbl lemon juice tsps grated onion tsps prepared horseradish tsp liquid smoke drops Hot Sauce 8-oz pkg. cream cheese, softened cup chopped pecans tbls minced parsley
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Preheat oven to 300F. In a large aluminum roasting pan melt 1 1/2 sticks oleo (place in preheated oven to melt oleo). Then add generous amounts of salt, red and black pepper, garlic powder to melted oleo. Also add Tabasco (10-15 drips) sauce, Worcestershire sauce, and garlic sauce. Mix well. Add nuts; mix well. Add the cereals. Slice remaining 1/2 stick oleo into parts and distribute over cereal mixture. Bake at 300F for 45 minutes. Every 15 minutes, remove from oven and mix well. Adjust seasonings if needed.
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CHAPTER 6: SEAFOOD
any bacteria that may be there from when the fish was soaking.
I’m sure by now you understand that I like two things very much: Steak and seafood. Now the steak is natural having grown up where there actual was beef worth eating, unlike the east coast. But the seafood, well that came from my wife. Jean loves most anything out of saltwater.
To grill shellfish in the shell, such as oysters, mussels and clams, place them directly on the hottest part of the grill. They’re done when the shell opens. Discard those that don’t open after about 5 minutes.
JEAN’S FAVORITE FOOD
Now, for a young man who grew up thinking fried catfish was “seafood”, I gotta tell ya, lobster and clam chowder were a little different from what I’d eaten before. A lot different. But to my amazement, I loved it all. I still can’t stand real strong fish, baked, fried or whatever, but shellfish, lobster and well-prepared fish, including sushi, are very high on my ‘like’ list.
Basically if someone were to invent a pill for food, Jean would be the first in line. She hates kitchens. Jean really is a good cook, but she doesn’t like cooking, anything. I have always sorta taken up that chore since I love cooking. Second to cooking is her dislike list is eating. 98% of all food really means nothing to my wife, but after many years of marriage, I’ve gotten her to enjoy a few things. Our taste for foods today really doesn’t differ that much. I have learned to love some of her favorites and she, well, she likes a couple of mine but forget oysters or pork cracklin’s.
My mother told me that my father and Uncle Ed really enjoyed eating raw oysters. She said they would spend hours shucking and eating with only hot sauce, red onions, crackers and iced tea. The raw onions and oysters are pure Cajun, a holdover from the French Canadian origins.
There are a few things I love she has acquired a taste for. One is sauerkraut and baby back ribs, the other is grits. It is amazing how something as simple as substituting milk for water can change the taste of simple ground corn. Jean loves shrimp and grits and even has seconds; a true rarity.
No matter how fortunate you are in your life travels or how successful you become, there will always be one thing that you feel is missing. My one thing is to have never had the opportunity to share that experience with Uncle Ed and my father.
SEAFOOD TIPS A hinged wire grill basket is best for cooking whole fish such as snapper, trout or salmon. It also works well for fillets of tender fish such as perch, snapper, catfish or flounder.
On my part, I have learned to enjoy and crave many things from Jean’s family and her past. The most notable being lobster. You’ve never observed true culinary ecstasy until you watch Jean eat a lobster. My mother was memorized the first time she saw this spectacle and I can tell you truthfully, it hasn’t changed one iota in 45 years.
Always spray or brush basket with oil before putting fish in.
LOBSTER
Firm fish, such as tuna, salmon, or shark can be cooked directly on the grill if handled carefully.
Boiling or steaming is one of the simplest ways to cook a lobster, and is probably best for the squeamish that don’t wish to cut up a live lobster with a knife. Some say that you can ‘hypnotize’ a lobster by rubbing the top of its head or its abdomen, thereby pacifying it before boiling. The theory is that the adrenaline produced by a frightened lobster adversely affects the texture and flavor of the meat. I have never seen or tasted any evidence of this, but if you want to cover all possible bases, go ahead and hypnotize your lobster. It is important to select a pot big enough to hold enough water to cover the lobsters completely. Bring the water to a rolling boil and add 1 tbl salt per quart of water and a couple of quartered lemons. Put the lobsters in claws first and begin timing from the moment the water comes back to a boil.
As with most things, there is a right way and a wrong way to grill seafood. Here are a few tips.
Skewer small shellfish such as shrimp or scallops on metal or water-soaked wooden skewers or cook them in a grill basket. Grill fillets over medium to medium-low heat. Fish can cook quickly and it is easier to slow down cook time and monitor to not overcook. Turn fish only once. Flipping back and forth will break fish apart. If using a marinade, allow fish to soak up flavor for at least 30 minutes. Refrigerate while soaking in marinade. If you are going to use the marinade as an extra sauce on top of the cooked fish or seafood, the marinade liquid must be boiled by itself for at least 5 minutes to cook out 119
Cajun In The Kitchen, ©2010, 2013
To steam lobsters, cook them, covered, in a steamer basket above boiling water. They will need 1 minute less, as the steam is hotter than boiling water. 1 lb: 5 minutes 1¼ lbs: 6 minutes 1½ lbs: 8 minutes 2 lbs: 8 to 10 minutes > 2 lbs: 12 minutes
A NEW ENGLAND CLAMBAKE
Server with lots of melted butter…. LOBSTER COOKING TIPS Although most Cajuns rush to select the largest ingredients they can find when cooking, I suggest they take a step in reverse when choosing a live lobster. The smaller the lobster, the sweeter and more tender the meat. Ideally, a 1½ to 2-pound lobster is always best when boiling, steaming or grilling. BOILING When boiling lobsters, use a kettle large enough to hold 1 or 2 lobsters at a time allowing 3-quarts of water per lobster. You may wish to add 1 tbsp of salt per quart. When water comes to a rolling boil, submerge live lobsters one at a time. Return water to a boil. Lower heat to simmer and boil 8 to 10 minutes for 1 to 1 ¼ pound lobsters, or 12 to 14 minutes for 1½ -pound lobsters. The tails should begin to float toward the surface once the lobsters are cooked. STEAMING If you wish to steam a lobster it is best done in a large stainless steel pasta pot using the steaming insert. Place approximately 2 inches of water in the bottom of the stockpot and bring to a rolling boil. Place 2 or more lobsters in the pot, cover and steam 8 to 10 minutes for a 1 to 1¼ -pound lobster and 12 to 14 minutes for a 1 ½ pound lobster. GRILLING OR BROILING If you prefer to grill or broil your lobster, I suggest submerging the lobster for 2 minutes into a pot of boiling water. Remove and allow the lobster to cool slightly. Turn the lobster over on its back and, using a sharp chef’s knife, split it open from head to tail. Brush the tail meat lightly with oil or butter and season with salt and pepper. Place the lobster on a large cookie sheet, meat side down and cook 5 minutes. Turn over onto the shell and cook 5 additional minutes, or until meat is firm and white.
Whether on the beach around a driftwood fire, at a backyard cookout or in a restaurant, chances are you’ll encounter the traditional clambake if you spend any time in New England. I have never been to a real clambake. Trust me when I tell you I wish I could change that but I don’t see a trip to New England in my immediate future. Can I do it a home? Yeah, but I’m a purest. The true clambake takes place on the beach, starting with the digging the clams, but the backyard and restaurant versions are good substitutes I guess provided you observe the rituals properly. I’ve had a lot of friends over the years from New England, not to mention my wife, but a couple of natives from Connecticut and New Hampshire have given me these basic rules for a beachside real New England Clambake.
STEAMERS A “steamer” is a soft-shelled clam, called “soft-shelled” because its calcium shell is less hard and chalkier than the alabaster-like shells of “hard-shell” clams such as the Cherrystone. Steamers are sold by weight (a half-pound, a pound, two pounds, etc.), and served in a small bucket (into which you can throw the empty shells after your meal). You’ll also get a bowl of “clam broth” (seawater that has had clams steamed in it—even in a restaurant you’ll be provided with it) and a bowl of melted butter. Take a clam from the bucket, open it completely, and lift out the meat with your fingers. The “neck” is black and covered with a disgusting wrinkled black membrane. Shuck the membrane off by holding the clam in one hand and slipping the membrane with the other (you pick up the knack for this by about the fifth clam).
Do not ever overcook.
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Holding the clam by its black “neck,” dip it several times in the clam broth. The “broth” is strictly for dipping, by the way, not for sipping. The dipping washes sand off the clam and imparts the tang of the sea.
¼
tsp cayenne pepper (optional)
Chop meat into bite-size pieces. In a small mixing bowl, combine mayonnaise with lemon juice, celery, cayenne, pickle and onion. Add to lobster and mix well.
Dip the clam in the melted butter and pop the whole thing in your mouth.
Spread the lobster salad on your favorite bread or croissants, or use as a pita bread filling.
I love steamers.
TROUT
THE MAIN ATTRACTION: LOBSTER
MISSOURI RIVER GRILLED TROUT
Man-o-Man watching my wife eat lobster is something to see. As I wrote earlier she is a professional; everyone else in the world are amateurs.
This is a Choctaw Indian recipe. They were common two hundred years ago in Southern Missouri, Western Tennessee and Northern Arkansas. I got this as an Eagle Scout growing up in Caruthersville. 1 large trout, cleaned and rinsed 1 cup cooked rice 2 tbls butter ¼ tsp parsley flakes 1 garlic clove crushed 2 slices onion ½ tsp lemon juice 1 tsp strong coffee Salt & pepper, to taste Corn husks
Eating lobster is not a refined pastime. It should not be an exercise in etiquette. A picnic table with a newspaper cover to catch the shells is the perfect setting, a seaside lobster shack the best location. Of course there’s lots of steamed corn, potatoes even mussels. Oysters from Chatham, Wellfleet, and Cotuit on Cape Cod are eaten raw on the half shell, or served whole in milk-based oyster stew. It’s all about what you like.
HERE’S A BASIC CLAMBAKE RECIPE Take one very large pot, fill with clean seawater, and place on the fire to boil.
Soak corn husks for several hours. Sprinkle inside of trout with lemon and stuff belly with rice. Wrap trout in corn husks and place on large sheet of aluminum foil. Melt butter and mix well with remaining ingredients.
Put live lobsters in the bottom, then a layer of seaweed, then ears of corn, more seaweed, and finally a layer of “steamers” (soft-shell clams for steaming). When the clamshells open, they’re ready to eat. After you’ve had a dozen or so, move on to corn-on-the-cob with butter and salt. Finally, haul out the lobsters, bright red by now, and eat them mostly with your hands.
Pour over corn husks. Wrap foil around fish loosely but so that the sauce cannot escape. Place wrapped trout over red-hot barbecue coals or campfire, and grill 10 minutes on each side. Trout should flake easily when done.
Clean yourself up by taking a swim in the surf! What do you have to drink with this feast?
GRILLED TROUT CIABATTA
A lot of people would suggest tea since it is New England, but since you can’t find a deceit pitcher of sweet tea north of Winston-Salem, NC, I suggest beer!
Another great recipe for the Food Network. This is from Sandra Lee and Semi-Home Cooking.
Perfect with all that saltwater and butter……
For Trout:
LOBSTER ROLL
1 3 1 1 2
You can find these all over New England from dinners to roadside carts. One is good as the other. 2 cups lobster meat ¾ cup Hellmann’s Mayonnaise® 2 tsps lemon juice 3 tbls finely diced celery 1 tsp chopped dill pickle 1 tsp minced onion (optional)
cup olive oil and vinegar salad dressing tbls frozen orange juice, thawed tbl dried fines herbes tsp red pepper flakes lbs trout, cleaned
For Artichoke Aioli:
½ ⅔ 1
cup Hellmann’s Mayonnaise® cup artichoke Bruschetta topping tbl lemon juice
121 Cajun In The Kitchen, ©2010, 2013
¼ 1 2 2
½
PAN SEARED GROUPER
tsp cayenne pepper 19-oz loaf Ciabatta bread cups spring salad mix tomatoes, sliced small red onion, thinly sliced
2 cups cubed mango 2 cups cubed pineapple 2 cups cubed papaya 1 cup diced roasted red peppers 1 bunch diced cilantro leaves 2 large limes, juiced 2 tbls diced jalapenos 2 tbls EVOO or peanut oil 8 to 10 ozs grouper fillet per person Cajun spice, for coating Mixed greens, for serving
In a medium bowl, stir together salad dressing, orange juice concentrate, herbs, and red pepper flakes. Place the trout in a large resealable bag and pour the salad dressing mixture over the fish. Squeeze the air from the bag and seal. Marinate in the refrigerator for 1 to 2 hours. Meanwhile, to make the artichoke aioli, stir together the mayonnaise, artichoke Bruschetta topping, lemon juice, and cayenne in a medium bowl. Refrigerate until ready to use.
To make the tropical salsa: Mix all ingredients except oil, grouper and Cajun spice. Let sit while you prepare the grouper.
Set up grill for direct cooking over medium heat and oil the grates well.
To make the grouper: In a cast iron frying pan, heat olive oil until smoking hot. Coat both sides of grouper with Cajun spice. Place coated grouper in pan. Cook for 2 to 3 minutes per side (depending on thickness) until done. Transfer grouper to a serving dish, placing on top of mixed greens. Spoon Tropical Salsa on top of fish.
Remove the trout from the marinade, discarding any leftover marinade, and place on the grill, flesh side down. Cook for 3 to 4 minutes per side, or until just cooked through. Remove from the grill and set aside. Slice ciabatta bread horizontally and quickly toast on the grill. Spread both sides with artichoke aioli. Carefully pull skin from trout fillets (bones should come up with skin). Assemble sandwich and cut into serving size pieces.
GRILLED GROUPER 6 6-oz grouper fillets 6 tbls olive oil plus additional for brushing 1 tsp grated orange zest 6 tbls freshly squeezed orange juice 1 tbl grated fresh gingerroot 1 tsp hot sauce or to taste 1 tsp salt Freshly ground black pepper
NOTE: Although most bones should come out with removal of skin, warn guests to be aware of bones.
SMOKED TROUT 8 boneless fillets of trout, skin on 2 tbls EVOO 2 cloves garlic, crushed Juice of 1 lemon Salt and pepper to taste
Place the fish in a large nonmetal dish. Whisk together the 6 tablespoons oil, the orange zest, orange juice, gingerroot, hot sauce, salt, and pepper to taste; pour over the fish. Cover and marinate in the refrigerator for 30 to 60 minutes.
Soak 2 cups of wood chips apple, cherry or mesquite in warm water for 30 minutes. Mix garlic and olive oil. Brush lightly on meat side of trout. Meat side up, season fillets with salt and pepper. Preheat barbeque grill on high for 5 minutes. Remove chips from water and spread onto grill rocks. Close cover. Let chips smoke well. Place fish in grill basket or directly on highest shelf, meat side up, and turn grill to low setting. Keep cover closed. Smoke about 20 minutes. Do not let fish overcook. Place fillets around lentil salad and greens. Top with lemon.
Meanwhile, prepare grill. Brush the fish with additional oil. Grill until fish just flakes when tested with a fork, about 5 minutes per side for each inch of thickness.
JEAN'S OTHER FAVORITE FISH: GROUPER She loves pan fried grouper. Doesn't matter what the sides are just as long as they are pan seared in quality oil and drained well. Hell I love it too……
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BLUE CRABS
COD BAKED COD This is Yummy. 1 cup Japanese break crumbs (panko) 2 tbls chopped parsley 2 tsps grated lemon rind 1 tsp minced garlic 1 tsp Old Bay seasoning 6 6-oz cod fillets 2 tbls melted butter Salt & pepper Lemon juice EVOO
CRABMEAT AU GRATIN ¼
lb butter 2 cloves garlic, juice preferably 2 lbs lump crab meat 1 8-oz can mushrooms 1½ cups sharp Cheddar cheese, grated ½ cup dry wine, preferably sauterne 1 tbls flour 1 cup light cream 1 cup milk Hot sauce to taste Salt to taste
Combine first five ingredients. Coat fillets with EVOO lightly. Put in plastic bag and coat each piece of cod. Place on wire rack in oven pan. Drizzle with butter and lemon juice. Add a little salt & pepper to each side. Bake at 400° for 18 minutes.
SAUTÉ COD WITH CITRUS BÉARNAISE This is very simple to do and is very good. You can find the Béarnaise sauce receipt in the Sauce section at the front of the book. 1 large egg, beaten ½ cup Italian bread crumbs ¼ cup flour 1 tsp seasoned salt 2 large cod fillets, thawed 3 tbls butter, divided 1 cup Béarnaise sauce ½ tbl grated lemon peel Juice of 1 lemon
Sauté flour in butter lightly. Add cream and milk. Cool until thick. Add garlic juice, hot pepper sauce, wine, mushrooms with juice, then half of grated cheese, stirring constantly. When sauce is smooth and creamy, add crabmeat. Place in well-buttered casserole. Sprinkle with remainder of cheese. Dust with paprika. Bake in slow oven until cheese is melted and brown.
CRABMEAT IMPERIAL 1 2 1 1 1 2 1 3
Place egg and bread crumbs in separate bowls. Combine flour and seasoned salt in third bowl. Preheat large sauté pan on medium heat 3–4 minutes. Dredge each piece of fish in flour mixture, coating well. Dip in egg, turning to coat well; remove and let excess drip off. Dredge in bread crumbs. Place 2 tablespoons butter in pan and swirl to coat. Add fish and cook 3–4 minutes on each side until golden and internal temperature is 160°F.
green pepper, finely diced pimientos, finely diced tbl English mustard tsp salt tsp white pepper whole eggs cup Hellmann’s Mayonnaise® lbs lump crabmeat
Mix pepper and pimientos; add mustard, salt, white pepper, eggs and mayonnaise and mix well. Add crabmeat, mixing with fingers so lumps are not broken. Divide mixture into eight crab shells or casseroles, heaping it in lightly. Top with little coating of mayonnaise and sprinkle with paprika. Bake at 350° for 15 minutes. Serve hot or cold.
Meanwhile, back at the ranch, make the Béarnaise sauce according to receipt. Add remaining 1 tablespoon butter and bring to a boil, stirring often. Reduce heat to medium and stir continually until sauce thickens. Remove sauce from heat and add lemon juice and lemon peel into sauce, stirring well. Serve sauce over fish.
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½ ½
CORN AND CRAB CHOWDER
tsp pepper tsp salt 1 tbl cider vinegar ¼ cup ketchup ¼ cup chili sauce ¼ cup tomato juice 1 tbl corn syrup Worcestershire and Tabasco® to taste
1 tbl EVOO 2 tbls butter 2 all-purpose potatoes, peeled and diced 2 ribs celery, chopped 1 medium yellow onion, chopped 1 small red bell pepper, seeded and diced 1 bay leaf, fresh or dried 1 tbl Old Bay Seasoning 3 tbls all-purpose flour 2 cups vegetable or chicken stock 1 quart whole milk 3 cups corn kernels 8 oz cooked lump crab meat 4 small bread bowls, 6 inches, hollowed out Salt and freshly ground black pepper
Pick over crab and get the shells out. Melt butter over med heat and sauté celery, peppers and onion until soft. Remove from heat and add crackers and crab. Toss well. Place all sauce ingredients in a large bowl and mix well. Add the crabmeat mixture. Spoon into individual baking shells or custard cups and bake for 15-20 minutes at 350°. Then brown under broiler for about 2 minutes. Serve with cocktail sauce or more Tabasco®.
Toppings: Oyster crackers Hot sauce Sliced scallions
MARYLAND BLUE CRABS BOIL Uncle Bill’s sister and I tried to out eat each other one night at Ernie’s Crab House in Old Alexandria, VA. She won at 4½ dozen. But I also drank all the beer they had so I should have been given a few extra points….. Bill did okay, but Barbie wimped out and ate spiced shrimp.
Heat a deep pot over moderate heat. Add oil and butter. As you chop your veggies, add them to the pot: potatoes, celery, onion, and red bell pepper. Add bay leaf to the pot. Season vegetables with salt and pepper and Old Bay seasoning. Sauté veggies 5 minutes, then sprinkle in flour. Cook flour 2 minutes, stirring constantly. Stir in broth and combine. Stir in milk and combine. Bring soup up to a bubble. Add corn and crab meat and simmer soup 5 minutes. Adjust the soup seasonings. Remove bay leaf. Ladle soup into bread bowls or soup bowls and top with oyster crackers, hot sauce and sliced scallions.
I think Jean actually ate a couple of dozen herself. 2 12-oz bottles of beer 1 cup white vinegar 24 live blue crabs, rinsed well 2 lbs shrimp, shells on 2 lemons, quartered 1 cup 2 sticks unsalted butter 3 tbls fresh lemon juice ¼ tsp salt ½ tsp hot pepper sauce Hot crusty French bread Hot boiled corn on the cob Old Bay Seasoning
DEVILED CRAB This comes from the Biscayne Miracle Mile Cafeteria in Coral Cables, FL. It closed years ago, but people from the Northeast who vacationed in Florida in the 50’s and 60’s remember it well. A lot of Georgians also have fond memories of this inexpensive but very, very good cafeteria on the beach. 1 lb fresh crabmeat, drained and flaked 1 stick butter 1 rib celery, chopped ½ green pepper, chopped ½ sweet red pepper, chopped 1 onion, chopped 1¼ cups cracker crumbs
Inside a large pot, place an expandable steamer basket on the bottom. Add the beer, vinegar and enough water to come up to the bottom of the basket. Cover the pot and bring to a boil. Carefully transfer the crabs with tongs to the basket, spritz with fresh lemon juice, and toss in the lemons. Sprinkle Old Bay seasoning, to taste, over each layer of crabs about ¼ to ½ cup. Mix shrimp and Old Bay spice, cover well. Add shrimp on top of Crabs. Cover the pot tightly and steam until the crabs are cooked through, about 10 to 15 minutes. To check doneness, remove a crab leg, break open, and taste. Melt the butter in a small saucepan. Add lemon juice,
Sauce:
¼
tsp pureed garlic
124 Cajun In The Kitchen, ©2010, 2013
salt, and pepper sauce. Remove from the heat, adjust seasoning to taste, and serve as a dipping sauce for the crabs, shrimp bread, and corn.
places we shop like Harry’s Market and the Atlanta Farmers Market. Oh, did I mention some of his recipes are not just good, but always different and fun. Here’s one for example.
CRAB CAKES
CAJUN CRAB CAKES
Crab cakes are as American as hot dogs. We made 'em first and now everyone in the world (especially those damn French) are trying to take credit for the origin of this delectable treat.
1
¼ 3 2 1
I love all varieties but the Maryland-style is the best. A couple of tips to make your cakes perfect.
¼ ¼ ¼ ½ ¼
Use nothing but real crab meat. I know it's expensive but the canned junk just doesn't compare. After shaping them and to prevent the dreaded 'crumble in the fryer', put 'em in the frig at least 1 hour (preferably two) before you fry them. Use only new veggie oil or peanut oil to fry.
lb crabmeat, well drained tbl minced onions tbls thinly sliced scallions egg whites tbl lemon juice tsp prepared mustard tsp hot-pepper sauce tsp Worcestershire sauce cup crushed oyster crackers cup Hellmann’s Mayonnaise®
Spicy Tartar Sauce:
Go get 'em guys…….
1
MARYLAND CRAB CAKES
½ 2
1 1 1
lb Maryland Crab meat cup seasoned bread crumbs large egg ¼ cup Hellmann’s Mayonnaise® ½ tsp salt ¼ tsp pepper 1 tsp Worcestershire sauce 1 tsp dry mustard 3:1 EVOO: butter oil for frying
¼ 1
chipotle pepper minced cup Hellmann’s Mayonnaise® tbls minced onions tsp cayenne tbl lemon juice
In medium bowl, combine crab, onions and scallions. In small bowl combine egg whites, lemon juice, mustard, hot sauce and Worcestershire sauce; mix well. Add to crab mixture and stir gently. Stir in crackers, add mayonnaise and gently combine. Line baking pan with coated foil. Form 12 patties and broil 8 minutes, turning once.
Remove all cartilage from crabmeat. In a bowl, mix bread crumbs, eggs, mayonnaise and seasonings. Add crab meat and mix gently by thoroughly. If mixture is too dry, add a little more mayonnaise.
Tartar Sauce: Mince peppers, lemon juice, onions, combine with mayo and cayenne by mixing into food processor. Process until smooth and refrigerate until ready to serve with crab cakes.
Shape into 6 cakes and put 'em in the frig. Leave 'em there for at least 1 hour. Two is better..
CREOLE CRAB CAKES
Cook cakes in a frying pan, in just enough fat to prevent sticking, until they are browned about 5 minutes on each side.
1½
If desired, crab cakes may be deep fried at 350° for 2 to 3 minutes, or until browned.
2 2 1 2
½ ½
For those who watch the Food Network on cable TV, the name Alton Brown is familiar. For those of you who don’t know him, the man is an absolute flake.
½ ½
Strange doesn’t begin to describe him, but his show is one of the most informative on TV. And he is funny. He also lives in Atlanta so many of the scenes in his show are
3 2
½
stalks celery heart, finely chopped red bell pepper, finely chopped medium white onion, finely chopped bunches of scallion, green part only, chopped tsps dried basil tbl fresh oregano leaves, chopped tsps fresh thyme leaves tsp dill weed cup parsley leaves, finely chopped cloves garlic, finely chopped egg whites, beaten to stiff peaks cup smoked salmon
125 Cajun In The Kitchen, ©2010, 2013
1
½
cup whipped cream lemon, juiced lb jumbo lump crab cups seasoned bread crumbs tbls corn or vegetable oil, for frying tbls butter, for frying
Combine mayonnaise, egg, mustard, Florida Bay seasoning, coriander, cayenne, chives, cilantro and lime juice in a large mixing bowl. Season to taste with kosher salt and white pepper. Gently fold in the bread crumbs and crabmeat, trying as much as possible to avoid breaking up the lumps. Allow mixture to rest for at least half an hour (and as long as 2 hours) in the refrigerator.
1 3 5 2 Salt Hot sauce Freshly ground black and white pepper
Shape the mixture into 5 patties. Heat butter in a large heavy-bottomed skillet or sauté pan over medium-high heat. Cook the crab cakes in the butter until golden brown on both sides, about 2 minutes per side. Lower the heat to medium and continue to cook until cakes are hot but still somewhat moist on the inside, an additional 3 to 5 minutes per side.
In a big heavy bottomed frying pan sauté celery, peppers, onions, scallions in butter and oil. Add oregano, basil and thyme, salt and white pepper. Lastly add parsley and garlic and cook until soft. Leave to cool. Finely chop smoked salmon, then flatten it, using the blade of a kitchen knife. Add the salmon to the whipped cream in a large mixing bowl. Add dill and season with salt and white pepper. Add ½ of the lemon juice and blend gently with spoon. Add 1 tablespoon of the sautéed vegetables and herbs to the mousse. Fold egg whites into mousse.
Note: Florida Bay seasoning, also known as Florida seasoning and Old Florida Bay seasoning, may be difficult to find locally. It is available through several Internetbased merchants (just Google "Florida Bay seasoning"). Alternatively, you may substitute Old Bay seasoning.
ALASKAN SNOW CRAB CAKES
Check the crabmeat for pieces of shell and put in a large clean bowl. Season with a handful of bread crumbs, salt, pepper, hot sauce and remaining lemon juice.
This will feed about 12 folks, so you can cut in half if you wish. That would be enough for me and one other person…… 4 lbs Alaska Snow Crab meat 1 qt dry bread crumbs 2 cups sliced green onions ¾ cup lemon juice ½ cup chopped cilantro 3 tbls minced garlic 4 tsps grated fresh ginger 4 tsps orange peel/zest 8 whole eggs 8 egg whites Cayenne pepper, to taste Dry bread crumbs for coating Peanut oil for frying
Fold in mousse, taking care not to over mix it. Fold in the rest of the vegetables and herbs and a handful of bread crumbs. Blend it together very carefully with your hands taking care not to break up any of the crabmeat and overwork the mousse. Gently work into little cakes and bread them with more bread crumbs. Set aside. Heat the butter and oil in a large heavy-bottomed frying pan. Fry the crab cakes until golden brown on each side. Only turn them once after the bottom side is browned.
KEY WEST CRAB CAKES ½
cup Hellmann’s Mayonnaise® egg ½ tbl Dijon mustard 1 tsp Florida Bay seasoning (see Note) ½ tsp ground coriander ¼ tsp cayenne 1 tbl thinly sliced chives 1 tsp finely chopped cilantro ½ cup Italian bread crumbs 2 lbs lump crabmeat, remove shell bits 2 tbls butter Juice of ½ lime Kosher salt, to taste White pepper, to taste 1
Mix together crab meat, bread crumbs, green onions, lemon juice, cilantro, garlic, ginger and orange zest. Stir in whole eggs and egg whites until well combined. Season to taste with cayenne. For each serving: Form 2 crab cakes using ⅓ cup crab mixture for each. Coat with bread crumbs and fry in oil over medium-high, 4 to 5 minutes, or until golden brown
126 Cajun In The Kitchen, ©2010, 2013
1½ pounds bay scallops 18 cherrystone clams 18 small oysters 18 mussels, cleaned and debearded 1½ lbs king crab legs cut to 6" lengths 1½ lbs cod fillets, cubed Lots of crusty sour dough bread
A COUPLE FROM THE LEFT COAST CIOPPINO
Over medium-low heat melt butter in a large stockpot, add onions, garlic and parsley. Cook slowly, stirring occasionally until onions are soft. Add tomatoes to the pot. Add chicken broth, bay leaves, basil, thyme, pepper flakes, oregano, mushrooms, water and wine. Mix well. Cover and simmer 30 minutes. Stir in the clams, oysters, mussels and crab legs. Bring to boil. Stir in fish, scallops and shrimp. Bring to boil again. Lower heat, cover and simmer for 5 minutes or until shellfish open. Ladle soup into large bowls and serve with warm, crusty sour dough bread!
In and around Mountain View and Sunnyvale, CA sits what now remains of the original Amdahl Corporation. It is now several divisions of the Fujitsu Corporation. For fourteen years working for Amdahl, I traveled in and out of this area eating different foods from the Monterrey Peninsula in the south, to the Napa Valley north of San Francisco.
PAELLA Be hungry. Be very, very hungry. Very similar to Cioppino and just as good. 4 tbls EVOO ½ lb chicken breast, boneless, skinless ¼ cup diced onions 2 tbls chopped garlic ¼ cup diced red and green peppers ¼ cup diced celery 1 cup parboiled rice 3 cups chicken stock ½ tbl saffron 6 med blue crabs, cleaned and halved 1 lb shrimp, peeled and de-veined 1 dozen each, clams & small oysters 2 lbs crab legs or stone crab claws ½ lb smoked sausage, sliced into ¼” pieces ½ tsp salt ½ tsp pepper
This American fish, originally made by Italian-American (and some say Portuguese) fisherman along San Francisco's coast. In any case, Cioppino means "fish stew" in Genoese dialect. As with most fishermen stews, the ingredients aren't cast in stone--but rather a result of the day's cast. Serve hot as a meal heavy on the red wine or beer (Anchor Steam if you got it) and sourdough bread. This recipe came from a place mat from the Fish Market on El Camino Real in Sunnyvale. It is was one of my favorites. ¾ cup butter 2 Spanish onions, chopped 4 cloves garlic, minced 1 bunch fresh parsley, chopped 2 14½ -oz cans diced tomatoes 2 14½ -oz cans chicken broth 2 bay leaves 1 tbl dried basil ½ tsp dried thyme ½ tsp dried oregano 1 cup water 1½ cups white wine ½ tsp red pepper flakes ¼ lb dried porcini mushrooms 1½ pounds large shrimp - peeled and deveined
Heat the olive oil in a large pan on stovetop. Add the chicken breast to the oil and sauté to a golden brown. Leave chicken in pan and add the onions, garlic, peppers and celery. Sauté mixture for two minutes. Add the rice, chicken stock and saffron into the mixture and bring it to a boil. Finally, add the crabs, shrimp, clam, oysters, sausage, salt and pepper. Cover paella and lower heat. Let simmer for 20 to 25 minutes.
127 Cajun In The Kitchen, ©2010, 2013
EMERIL LARGESSE'S TUNA SALAD
TUNA
1 1
tbl olive oil tsp kosher salt ½ tsp freshly ground white pepper 2 12-oz portions tuna steak ½ cup plus 1 tbl Hellmann’s Mayonnaise® 3 tbls finely chopped red onion 6 tbls finely chopped celery ¼ cup sliced pimento stuffed green olives 4½ tsps sliced green onion tops (green parts only) 1 tbl chopped parsley leaves ¼ tsp celery seed ¼ tsp freshly ground black pepper Lettuce cups or sliced bread
BLACKENED TUNA 2-3 fresh tuna filets, cubed 1 egg, lightly beaten Hot peanut oil (for deep frying) Cajun Blackening Seasoning In a bowl, soak the tuna in the egg for about 10 minutes. The Cajun Blackening seasoning can be found in Chapter 1: The Basics - Seasonings. Separately, thoroughly mix the Spice ingredients and then pour the Spice mix into the bowl and make sure that all the chunks of tuna are generously coated. Place the tuna in a deep fryer for 3-4 minutes and immediately serve hot with lemon butter.
Set a 10-inch sauté pan over medium heat and add the olive oil. Once the oil is hot, season the tuna steaks on both sides with the salt and white pepper.
Continue with the rest of the fish, skimming off and discarding bits of batter that have fallen off in the oil. Make sure the oil returns to 375 before cooking each batch.
Place the seasoned tuna in the sauté pan and cook, undisturbed for 5 minutes. Turn the fish over and cook for another 5 minutes. The fish should be just cooked through. Remove the tuna from the pan and allow to rest for 3 to 4 minutes. Flake the tuna steaks into small pieces, place in a medium bowl and add the remaining ingredients.
GRILLED TUNA & PORTOBELLO'S Great meal and really simple. 4 fresh tuna steaks, 8 ozs each, 1” thick 1 lemon, zested 2 tbls fresh rosemary leaves only 3 cloves garlic, crushed Coarse salt and black pepper or grill seasoning EVOO, for cooking Handful flat leaf parsley
Use a spatula or large spoon to toss the ingredients until well blended. Serve in lettuce cups, or with your favorite sliced bread for sandwiches.
MISCELLANEOUS GOODIES
Stuffed Portobello’s, recipe follows
GOUJONNETTES (BATTERED, FRIED FISH)
Rinse and pat tuna steaks dry. Place zest on top of cutting board. Pile rosemary and parsley leaves on top of zest. Pile garlic and some coarse salt and black pepper or grill seasoning on top of herbs. Finely chop the garlic, herbs, and spices. Drizzle the olive oil over the tuna steaks just enough to coat each side. Rub herb and garlic mixture into fish, coating pieces evenly on each side. Let stand 10 minutes.
Goujonnettes are popular batter dipped, deep fried fish strips. Goujonnettes are popular on the menus of Guingette, dance halls, that line the banks of the Loire and Seine rivers. In France, sole is generally used. In Louisiana, catfish Cher! 2 lbs sole or farm-raised catfish, cut into strips ¾ cup all purpose flour ¾ tsp salt ¼ tsp black pepper ½ tsp Szeged Hungarian Paprika® 1 cup chilled cold soda 8 cups vegetable oil or a deep fryer ½ tsp Cajun seasoning
Grill tuna steaks 6 minutes on each side or 4 minutes on each side, if you prefer pink tuna at the center. Cook steaks over: high setting on indoor electric grill, medium high heat on outdoor gas grill or, 6 inches from hot, prepared charcoal.
Place the oil in a deep, heavy pot and heat the oil to 375°F. Whisk the flour, salt, pepper and paprika
128 Cajun In The Kitchen, ©2010, 2013
together. Add the chilled soda and whisk to combine. Pat the strips dry with a paper towel. Working in batches 4-6 pieces at a time, dip the fish in the batter to coat, shake to remove excess.
Fresh sea scallops. Boy are they good. I love them marinated and grilled. The only way to hurt them is to dry them out by overcooking. Like most seafood, to err on the side of undercooked is good’ overcook is bad! ½ cup pineapple juice ½ cup Kikkoman’s® Soy Sauce 1 tbl grated fresh ginger 2 large sea scallops 3 tbls sesame seeds Just a little sesame oil Lime wedges Zest and juice of 1 lime
Place in the hot oil and fry, turning occasionally. The fish should be golden brown and cooked through, about 3-4 minutes per piece. Transfer with a slotted spoon and drain on layered paper towels. While still hot, sprinkle with the paprika salt.
FRIED CALAMARI Unless you grew up within 500 miles of the ocean, any ocean, it is doubtful that you have ever even eaten let alone tried to make fried calamari. I remember the first time I saw fresh squid at a fish market. It was at the fish market on the pier in Monterey, CA. I knew calamari was squid, but I didn’t know that it was that damn ugly. Anyway, it certainly did not keep me from eating it. I love fried calamari. It can be a bit chewy at time, but with a little Tabasco® sauce, all things are good.
In a shallow dish, combine the pineapple juice, Kikkoman’s® Soy Sauce, ginger, lime zest, and lime juice. Add the scallops, turn to coat, and set aside for 30 to 40 minutes. Build a hot charcoal fire or preheat a gas grill. Toast the sesame seeds in a small skillet over medium heat until they turn one shade darker, about 4 minutes. Thread the scallops on four metal skewers, placing them so that the flat surfaces are exposed. Brush with the sesame oil and grill, turning once, until the scallops are lightly browned and no longer translucent, about 2 to 3 minutes per side. Sprinkle with sesame, garnish with lime wedges, and serve.
This is actually a lot easier to make than I thought. The marinara sauce is open to change based on your individual taste, but I don’t think anything is better than a little of Col. McKilhenny’s Tabasco® sauce. BTW, the buttermilk is my addition. It truly makes all things out of the sea taste better. 2 cups buttermilk 1½ lbs calamari, cut into rings 1 cup all-purpose flour 1 cup cornmeal 1 tbl Old Bay seasoning Several dashes of Tabasco® Vegetable oil, for frying Marinara Sauce for dipping ee Chapter 1: The Basics Sauces
BROILED TILAPIA 1 1 1 3 1
lb fresh tilapia fillets green bell pepper, sliced into rings medium onion, cut into rings cloves garlic, pressed tbl lemon juice ¼ cup butter, melted Salt, cayenne pepper and Szeged Hungarian Paprika® Season fish with lemon juice, salt and pepper. Sprinkle on paprika. Spray broiling pan with non-stick cooking spray and place fish on pan. Mix garlic and butter and brush on fish, then top with onion and bell pepper rings.
Stir buttermilk and hot sauce together in a large bowl or shallow pan. Soak calamari in buttermilk mixture for 20 to 30 minutes. Meanwhile, fill a large, heavy Dutch oven no more than halfway full with oil. Heat oil to 370°.
Broil, not too close to flame until fish is flaky, about five minutes for thin fillets. Garnish with lemon slice and fresh parsley.
Combine flour, cornmeal, and 1 tablespoon Essence in a shallow pan or bowl. Remove the calamari from the buttermilk mixture and toss in the flour mixture to coat completely. Carefully add the calamari, in batches, to the hot oil and fry until coating is crisp and golden, about 1 minute. Do not over-crowd the pan when frying. Remove to paper towels to drain.
SWORDFISH GRILLED SWORDFISH STEAKS
Season with additional Old Bay.
2 1 1
GRILLED MARINATED SCALLOPS
¾
tbls molasses tbl Kikkoman’s® Soy Sauce tsp honey tsp lemon juice
129 Cajun In The Kitchen, ©2010, 2013
¼ 4
¼ 1
1
small clove chopped garlic ½ tsp fresh lemon juice ¼ tsp crumbled dried oregano ¼ tsp freshly ground pepper Freshly cooked rice
tsp ground ginger 4-oz Swordfish steaks tsp coarsely ground pepper tsp sesame seeds
Stir together molasses, Kikkoman’s® Soy Sauce, honey, lemon juice, and ginger in a small bowl. Spoon half the mixture onto a platter or baking dish. Place fish on top. Spoon remaining half of marinade over fish. Refrigerate, covered, 1 hour.
Bone and cut fillets into 1-inch pieces. Arrange in single layer in shallow baking dish. Combine all remaining ingredients except rice in small bowl and mix well. Pour over fish, turning to coat well. Let stand at room temperature, turning once, 30 minutes. Prepare barbecue grill. Grill fish 4 inches from heat source for 8 minutes. Baste with sauce, turn and continue cooking until fish flakes easily with fork, about 7 to 10 minutes. Serve over rice.
Prepare grill or preheat broiler. Oil grid or broiler pan rack. Place fish on grid 5 inches above hot coals. Grill, covered with dome, 3 minutes on each side or until fish is lightly glazed and flakes easily when tested with a fork. Sprinkle pepper and sesame seeds over fish.
SALMON
SWORDFISH BAKED IN FOIL 4 2 1
fresh baby artichokes, trimmed & quartered tomatoes, coarsely chopped lemon, sliced thin ½ cup black olives ½ bunch fresh basil 8 sprigs fresh thyme 4 tsps EVOO 4 fish fillets, about 6-oz each Kosher salt and freshly ground black pepper Preheat oven to 350 degrees F.
COLD SMOKED AND GRILLED SALMON Smoked Salmon Brine: 16 cups water, warm 1½ lbs brown sugar ½ lb kosher salt ½ tsp cinnamon ½ tsp nutmeg ½ cup Kikkoman’s® Soy Sauce 4 8-oz salmon filets
In a large bowl combine the artichokes, tomatoes, lemon, olives, and herbs. Drizzle with olive oil, season with salt and pepper, and toss together. Take an 18-inch piece of aluminum foil and fold it in half crosswise. Fold a 1-inch strip on each side over twice, once to close and once to seal; you should now have a pouch.
Whisk the brine ingredients together. Marinate the salmon filets overnight in smoked salmon brine. Remove salmon filets from brine. Rinse lightly in cold water, pat dry. Put filets in smoker. Cold smoke fish in smoker over indirect heat to avoid cooking until smoke flavor is evident 1 to 2 hours. Be sure fish remains cool to the touch. This process will put flavor into the fish without cooking the flesh. Do not smoke fish too hot as it will still be put on the grill to finish the cooking process. Reserve fish in refrigerator until ready to grill.
Repeat for 3 more pouches. Season the fillets with salt and pepper and place 1 into each pouch. Add 1/4 of the artichoke mixture to each pouch. Fold over a 1-inch strip of the top twice to seal. Place the packets onto a sheet pan and bake for 20 to 25 minutes, depending on the thickness of your fish. Carefully open the pouches and place the fish and vegetables onto warm plates. Spoon any juices that have accumulated over the fish. Serve immediately.
Grill over medium coals.
SPICY GRILLED SWORDFISH 1 2 2 1 1 1 1
lb swordfish fillets tbls Kikkoman’s® Soy Sauce tbls fresh orange juice tbl EVOO tsp cayenne tbl catsup tbls chopped fresh parsley 130 Cajun In The Kitchen, ©2010, 2013
folks and one of my favorite subjects naturally is food. I ran into this idea while we lived in Kansas City. Seems there are a lot of folks from Alaska and Canada there that think this is the only way to cook salmon. After trying it I don’t know that I fully agree with them, but it certainly is one of the better ways to prepare salmon. I just happen to think smoking is really the best way to prepare salmon. Where else would you find bagel and lox, one of my all time favorites……
MY FAVORITE WAY TO COOK SALMON Salmon can be fishy especially the crap we get in the stores. Fresh, Canadian or Coho salmon is the best in the world, but I think most salmon in the stores is from fish ponds in Outer Mongolia. Use wild caught (Canadian/Alaskan) Salmon. Hell, go to Ontario and catch it yourself? That's the best. 1 18-24-oz salmon fillet ½ cup olive oil ¼ cup Chinese light Kikkoman’s® Soy Sauce ½ tsp dried dill weed ¼ cup lemon juice 2 tsps sesame seeds Ground Clove
If you’re looking for a new grilling idea, walk the plank! Cedar plank grilling infuses food with delicious smoky flavor. This ain’t brain surgery but please use only UNTREATED wood else you’ll need surgery all right! Follow these easy steps for cedar plank grilling:
Prepare a sauce of the olive oil, soy sauce, dill weed, lemon juice and clove. Mix well, and brush over the salmon steaks. Marinate for 1 hour, no more. Sprinkle the sesame seeds over the fillet. Place on an oiled cookie sheet. Broil steaks on both sides until lightly browned and tender. Do not overcook. This will take very little time, so be careful
1 Immerse plank in water and soak for at least 4 hours or overnight. You may have to weigh it down with a soup can.
If you are real careful, you can grill or smoke this as well. Even better.
2 Preheat grill to medium heat. Using a barbecue or pastry brush, brush one side of plank with vegetable oil. This will help prevent food from sticking to wood. Top plank with meat; place on center of grill grate. Close lid.
5-SPICE SALMON 1¼ 6 2 1 1 4
½ 1
tsps whole fennel seeds whole black peppercorns whole cloves whole star anise 1½ -inch) cinnamon stick 6-oz skinless salmon fillets tsp salt leek, halved lengthwise and thinly sliced
3 Grill to desired doneness. Check back occasionally to ensure cedar plank doesn’t flare up. Spritz any flames with a water bottle if necessary.
Preheat oven to 425°F. Combine first 5 ingredients in a small skillet over medium heat; cook for 1 minute or until fragrant. Transfer toasted spices to a spice grinder or coffee grinder; grind until fine.
• Baste meat or fish with whatever you wish during last 20 minutes of grilling time.
Cut 4 (12-inch) squares of parchment paper. Place 1 fillet in center of each square. Sprinkle evenly with salt and spice mixture; top fillets evenly with leeks. Fold paper; seal edges with narrow folds. Place packets on a baking sheet. Bake at 425° for 20 minutes or until puffy and lightly browned. Place on plates; cut open. Serve immediately.
4 • When done, remove meat from plank and turn off grill. Let plank cool on grill grate before removing.
COOKIN’ WITH WOOD ? One of the better aspects of my life, well two actually, has been that (1) I have traveled all over the world, a couple of times. (2) I’ve had lots of opportunities to talk to different 131
Cajun In The Kitchen, ©2010, 2013
A hinged wire grill basket is best for cooking whole
Plank Basics
fish such as snapper, trout or salmon. It also works well for fillets of tender fish such as perch, snapper, catfish or flounder.
• Buy untreated cedar planks at your local grocery, specialty food or hardware store. It should measure about 14 x 7 x 1 in.
Firm fish, such as tuna, salmon, or shark can be
• Be sure to purchase untreated planks to avoid chemical contamination of food.
cooked directly on the grill if handled carefully. Skewer small shellfish such as shrimp or scallops on metal or water-soaked wooden skewers or cook them in a grill basket.
• You don’t have to limit yourself to cedar. Try untreated oak, maple, cherry or apple wood planks for different flavors.
Grill fillets over medium to medium-low heat. Fish
CEDAR PLANK GRILLED SALMON
can cook quickly and it is easier to slow down cook time and monitor to not overcook.
1 cedar plank 6 by 14 inches 2 salmon fillets 1½ lbs total 6 tbls Dijon mustard 6 tbls brown sugar 2 tsp dill weed Salt and freshly ground black pepper
Turn fish only once. (Flipping back and forth will break fish apart.)
If using a marinade, allow fish to soak up flavor for at least 30 minutes. Refrigerate while soaking in marinade.
Soak cedar plank in salted water for 2 hours, then drain. Remove skin from salmon fillet. Remove any remaining bones. Rinse the salmon under cold running water and pat dry with paper towels. Generously season the salmon with salt and pepper on both sides. Lay the salmon on what was skin-side down on the cedar plank and carefully spread the mustard over the top and sides. Place the brown sugar in a bowl and crumble between your fingers, then sprinkle over the mustard.
If you are going to use the marinade as an extra sauce on top of the cooked fish or seafood, the marinade liquid must be boiled by itself for at least 5 minutes to cook out any bacteria that may be there from when the fish was soaking.
To grill shellfish in the shell, such as oysters, mussels and clams, place them directly on the hottest part of the grill. They're done when the shell opens. Discard those that don't open after about 5 minutes.
Set grill for indirect grilling and heat to medium-high. Place the cedar plank in the center of the hot grate, away from the heat. Cover the grill and cook until cooked through, around 20 to 30 minutes. The internal temperature should read 135°. Transfer the salmon and plank to a platter and serve right off the plank. A direct method to grill the salmon may be used. Soak the cedar plank well. Spread the mustard and brown sugar on the salmon, but do not place the fish on the plank. Set up the grill for direct grilling on medium-high. When ready to cook, place the plank on the hot grate and leave it until there is a smell of smoke, about 3 to 4 minutes. Turn the plank over and place the fish on top. Cover the grill and cook until the fish is cooked through, reaching an internal temperature of 135°. Check the plank occasionally. If the edges start to catch fire, mist with water, or move the plank to a cooler part of the grill.
Small Whole Fish
6-9 minutes on each side
Large Whole Fish
11-20 minutes on each side (longer is fish is thicker or stuffed)
Fillets
8-10 minutes total Turn only if flesh is firm and thick enough.
Steaks, 1 inch thick
5 minutes on each side If fish is thicker, increase cooking time.
Kabobs
3 minutes each side
Most kabobs are cut 1 to 1 1/2 inches thick and will take about 9 to 15 minutes.
FISH GRILLING Grilling fish is one of the best methods of cooking and getting rid of 'fishy' taste. Use hardwood charcoal with a medium fire. Use apple wood or hickory chips for extra flavor. 132 Cajun In The Kitchen, ©2010, 2013
Figure about 4-6 oysters per person for lunch/brunch and 8-10 for dinner. 2 shallots, minced 1 tbls oil 7 tbls butter divided, chilled ¼ cup all-purpose flour 1 cup white wine 1 cup clam juice ½ tbls dried thyme 2 tbls Tabasco® 24 Oysters, shucked 1½ tsp Old Bay Seasoning Salt & pepper Flour Oil
OYSTERS
There are few foods as divisive as oysters on the half shell. Oyster-haters feel queasy at the mere sight of them and can't possibly imagine why anyone would want to put one in their mouth, much less swallow. But to oyster-lovers, these fleshy treats of the sea are more valuable than pearls. Count me in…..
Sauté shallots in oil until tender. Add 2 tbls of butter and flour and make light roux. about 2 minutes Add wine, clam juice and thyme. Simmer 3 minutes and remove from heat.
Check out Chapter 28 for a South Carolina low county specialty: Roast Oysters. Love 'em.
Season flour with salt & pepper and Old Bay. Dredge oysters in flour mixture. Cook in deep fryer or heavy bottomed skillet until golden brown
PAN FRIED OYSTERS
Stir in remaining butter and add Tabasco® to sauce just before serving. 2 tbls of sauce on plate, oysters on top of sauce, garnish with chives and Old Bay.
1 4 2
15-oz box corn flakes cups all-purpose flour tbls black pepper ¼ cup celery salt ¼ cup onion powder 5 tbls granulated garlic 32 extra med oysters, shucked 6 eggs, beaten for breading oysters Peanut Oil for frying oysters
Serve with salad of your choice and a nice Pinot Giorgio.
BEER-BAKED OYSTERS While not necessarily traditional South Carolina roasted oysters, this is very, very good. I recommend that you not use a handcrafted or imported dark beer or ale for this. The flavor is way too strong. You want real beer flavor for this, which rules out about 85% of most beer brewed in America so you’re list of options is short….. Editorial done. I suggest using Shiner Bock from Texas or one of the ‘bock’ beers from Miller or Anheuser-Bush. 3 12-oz bottles beer 2 clean, white dish towels 3 dozen oysters, scrubbed well Salt and freshly ground black pepper
Run the corn flakes through a food processor until just ground. In a bowl, combine the remaining ingredients, except the oysters and eggs. Add the corn flakes and stir. Dredge oysters in beaten egg, then place in breading mix 1 at a time. Cover oyster in mix by pressing lightly. In a medium sauté pan, over high heat, heat oil and add oysters. Oysters will be done when the breading is golden. FYI I’ve tried several different combinations of oil when frying seafood. Peanut oil seems to do the best job and does not have a greasy taste. It’s also very high on your heart’s list of good things.
Preheat oven to 450° and place a large baking pan in the center of the oven. Pour 2 bottles of the beer in a large bowl, add the towels and soak them until completely saturated, lightly wring dry.
For heaven’s sake don’t use canola oil.
When the pan is very hot, carefully add the remaining bottle of beer and the oysters in a single layer. Season with salt and pepper, cover them with the wet towels and roast in the oven for 8 to 10 minutes, or until all of the oysters have opened, discarding any that do not.
OYSTERS WITH TABASCO® BUTTER SAUCE This is served at The Basil Press, a fine restaurant in downtown Athens, Georgia. This is a great place for lunch.
133 Cajun In The Kitchen, ©2010, 2013
Serve with Tabasco® and /or drawn butter and a lot more beer.
are well mixed. Add the heavy cream and continue beating until the mixture is bubbling. Add cheese and remove from heat. Then fold in the bread crumbs, parsley and green onions and allow the stuffing to cool. Place the oysters in a 9x9 baking dish. Cover the oysters with the lump crabmeat. Spread the stuffing over the crabmeat and oysters and top with¼ cup parmesan cheese. Bake at 350°F for 20 minutes or until golden brown
OYSTERS BAKED 1
½ ¼ ½ 3 2 2 /3
½ ½ ½ 1¼ 1 1
stick margarine or butter cup EVOO cup chopped parsley cup chopped green onions cloves minced garlic cups bread crumbs cup parmesan cheese tsp salt tsp pepper cayenne pepper tsp sweet basil tsp oregano pint well drained fresh oysters
WILLIAMSBURG, VIRGINIA OYSTERS ½ ½ ½ ½ ½
cup butter cup flour tsp Szeged Hungarian Paprika® tsp salt tsp pepper 1 onion, finely chopped ½ green pepper, chopped ½ garlic bud, minced 1 tsp lemon juice 1 tsp Worcestershire 1 quart oysters Dash cayenne
Sauté over med heat, olive oil, butter, the onion, parsley and garlic. In a separate bowl combine the bread crumbs, parmesan cheese, salt, black pepper and red pepper. Add the sweet basil and oregano. Add the bread crumb mixture to the sautéed vegetables. Mix well. Taste for seasoning. Remove from heat and add the oysters, which have been well drained. Blot the oysters with paper toweling to remove most of the juices before adding to the bread crumb mixture. Stir very gently, then put in your baking dish. Bake in 425°F oven for 15 minutes or until bubbly.
Melt butter and stir in flour until brown. Add paprika, salt, pepper, and cayenne. Cook 3 minutes. Add onion, pepper, and garlic. Cook 5 minutes. Remove from the fire and add lemon juice, Worcestershire, and oysters which have been heated in their own juice until the edges have curled. Place in a casserole and bake 30 minutes at 400°
OYSTERS LAGNIAPPE 24
½ ¼ ⅛ ¾ ½ 2 1
¼ 2
½ ¼ ½ 1
¼
medium oysters lb lump crabmeat cup parmesan cheese lb salted butter cup finely chopped onions cup finely chopped celery tbls finely chopped green pepper tsp minced garlic tsp white and red pepper chicken bouillon cubes cup heavy cream cup parmesan cheese cup Italian bread crumbs tbl finely chopped parsley cup finely chopped green onions
GRILLED OYSTERS Almost the same as roasted oysters in Chapter 28, but not quite. Shuck 'em and on the half shell, for every 8 oysters mix: 2 cloves garlic, minced 2 tbls butter melted 1 tsp Old Bay Spice 1 tbl lemon juice ¼ cup bread crumbs 1 tbl beer, more if needed Mix well, first 5 ingredients. Damp with beer, but not soggy. Evenly distribute mixture on each oyster on half shell. Place on medium high grill and cook approximately 5 minutes. You drink the rest of the beer silly…..
Sauté the onions, celery, bell pepper and garlic in the butter until the onions are clear. Add the red pepper, white pepper, and bouillon cubes. Stir until all ingredients
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OIL AND VINEGAR BASS IN A POUCH
FISH-IN-A-BAG
1 lb broccoli, stems and leaves trimmed 1 head fennel, trimmed, and thinly sliced 1 red onion, peeled, halved, and thinly sliced 16 cherry tomatoes, stemmed and halved 7 tbls EVOO 4 tsps balsamic vinegar 4 6-oz striped bass fillets, skinned 2 lemons, quartered, as a garnish Leaves from 2 large sprigs basil, plus sprigs, for garnish Kosher salt and freshly ground pepper
Alton Brown of the Food Network had a show about fish cooked in parchment paper and/or aluminum foil with veggies. I tried it and discovered a whole new way to cook fish of any kind. Alton describes it as only he can. "Cooking in a pouch is a remarkably simple method capable of producing remarkably complex aromas and flavors. How's it work? Well, you apply enough heat to food, the moisture inside will be released as steam, right? And it usually just drifts away, taking a lot of heat with it. But placing food in a pouch is, well, kind of like getting in a small tent on a warm day, okay? Instead of evaporating, that moisture and the heat is trapped right up against the food, cooking it very, very quickly. And since the aromas, the flavors, the essence of the food is captured, fish tastes more like fish, chicken tastes more like chicken, and I suppose, given enough time, I would even taste more like me."
Bring a large stockpot of water to boil and add 2 tablespoons of salt. Set up an ice bath. Cook the broccoli rabe in boiling water until it is bright green and tender, about 4 minutes. Drain, cool in the ice bath, and drain again. Set aside. Preheat oven to 375°F. Lay out 4 (12-inch) pieces of foil out on a counter. Put the fennel, onion, tomatoes, and basil in a medium bowl and season with salt and pepper, to taste. Drizzle with 1 tablespoon of oil and a splash of vinegar. Divide the vegetables between each sheet of foil, making a small mound.
This is really good and well worth the effort. Try a couple.
SALMON FILLET WITH JULIENNE VEGETABLES ½
cup each, julienne-cut, fennel bulb, leeks, white part only; and snow peas 1 tsp salt 1 8-oz salmon fillet, pin bones removed 1 orange cut into wedges with white, pithy membrane removed 1 tbl dry vermouth Pinch freshly ground black pepper Pinch whole coriander seed, ground fine
Season the fish on both sides with salt and pepper, to taste, and place 1 on top of each pile of vegetables. Drizzle each pile with a tablespoon of oil and 1 teaspoon of vinegar and use a second piece of foil on each, and roll up the sides, to seal the pouch completely. Put the pouches on a sheet pan and cook in the oven for 9 minutes. Turn the package over halfway through. While the fish cooks, sauté the broccoli rabe in a large sauté pan with 2 tablespoons of olive oil until it is hot throughout.
Take a 15 by 36-inch piece of parchment paper and fold in ½ like a book. Draw a large ½ heart on paper with fold of paper being the center of the heart. Cut out heart and open. Lay fennel, leeks, carrots, and snow peas on parchment in center to 1 side of fold. Mix together salt, pepper, and ground coriander. Sprinkle vegetables with ½ of salt, pepper, and coriander. Lay salmon on top of vegetables and season with remaining salt, pepper and coriander.
Season with salt and pepper, to taste. To serve, put the pouches on each of four plates and open them at the table. Garnish with basil sprigs.
Top with the orange wedges and sprinkle with vermouth. Fold other side of heart over fish and starting at top of heart shape, fold up both edges of parchment, overlapping folds as you move along. Once you reach the end tip, twist several times to secure tightly. Place on microwave safe plate and cook for 4 minutes, on high in microwave, or until fish reaches 135° or 425° in the oven for 15 minutes. Open parchment carefully and serve for a complete meal. 135 Cajun In The Kitchen, ©2010, 2013
ORIENTAL FISHY IN A BAGGY 2 1 2 2 12
½ 6 1 1 4 3
½
1/3 lb pieces Chilean Sea Bass cup Jasmine Rice or white rice cups chopped bok choy green onions chopped into ¼” pieces dried shitake mushrooms tsp crushed red pepper garlic cloves pressed or minced tsp grated fresh ginger tbl brown sugar tbls Kikkoman’s® Soy Sauce tbls rice vinegar tbl sesame oil
Cook rice according to package instructions. Preheat oven to 450° F. Re-hydrate shitake mushrooms, drain and chop off the stems. Chop bok choy and green onion into small pieces. Prepare sauce by combining all ingredients. Spray 2 large pieces of aluminum foil with cooking spray or brush lightly with vegetable, peanut or canola oil. Spread half the rice on each of the foil pieces. Layer green onions, bok choy and mushrooms on top. Top with fish or chicken. Pour half the sauce over each packet. Close foil pouch by drawing sides straight up, roll down tops and fold ends in (see photos). Bake for 20 minutes for fish or 30 minutes for chicken.
GREEK FISH POUCH 1
6-oz fillet of grouper, tilapia, or flounder ½ chopped Roma tomato 1 tsp chopped red onion 5 kalamata olives with the pits removed and chopped 1 tsp of smashed capers 1 clove of garlic, minced 2 tbls of chopped red or yellow pepper 1 oz of crumbled feta cheese ½ tsp EVOO 1 tbl dry white wine Large pinch of dried parsley Large pinch of dried oregano Preheat your oven to 400°F. Place all the ingredients in the order above in the center of the parchment paper. You may want to add the white wine from the last open end before sealing it. Bake for 12-15 minutes in the center of the oven. The parchment should turn toasty brown and crinkly. Serve with rice and some sautéed squash and mushrooms that have been sprinkled with dried oregano.
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Prices will vary greatly, but if you ever have the opportunity to buy Gulf coast Royal Reds, DO IT. These are the best shrimp in the world, period.
"Anyway, like I was sayin', shrimp is the fruit of the sea. You can barbecue it, boil it, broil it, bake it, sauté it. Dey's uh, shrimp-kabobs, shrimp Creole, shrimp gumbo. Pan fried, deep fried, stir-fried. There's pineapple shrimp, lemon shrimp, coconut shrimp, pepper shrimp, shrimp soup, pickled shrimp, shrimp stew, shrimp salad, shrimp and potatoes, shrimp an' grits, shrimp burger, shrimp sandwich. That- that's about it." - Pvt. Benjamin Buford 'Bubba' Blue
During the spring in Gulf Shores they are so plentiful that at most restaurants you can get a 1½ pounds of large steamed, spiced Reds for about $15. With fries and beer of course.
LOW COUNTRY SHRIMP AND GRITS Jean loves this. I couldn’t get a spoonful of grits in her with a shovel before she tried this. She’ll just about eat anything with seafood in it. Put lobster in it and she’d eat cow pies. 6 cup water 6 cup milk 2 tsp salt 1 tsp freshly ground white pepper 4 tbl butter 1½ cup white grits NOT instant 16 ozs finely grated cheddar cheese 1 lb fresh shrimp, shelled and de-veined 2 tsp Old Bay Seafood Seasoning, divided Salt and Pepper to taste
(From the movie Forest Gump)
After you peel shells shrimp place shells in a pot with 6 cups of water and one tsp of Old Bay Seafood Seasoning. Bring to boil for about 5 minutes. Strain shell and discard. Over medium heat, combine the water, milk, salt, pepper and 2 tbls of the butter. Bring the liquid to a gentle boil. Stir in the grits. Cook for 1 hour and 15 minutes, stirring occasionally. **The grits will stick to the bottom of the pan, so make sure not to scrape the bottom of the pan. If the grits absorbed all of the water, add some hot water to thin out the grits. Remove the pan from the heat and stir in the remaining 2 tbls butter and cheese if desired. Salt and pepper to taste.
MY FAVORITE: SHRIMP! HOW TO BUY DEM SHRIMPS Shrimp are sold by head count per pound (w/heads). The following chart can unscramble the mystery of the 'head count'. Common Name
Head Count per Pound
Miniature / Salad
60-100
Small
36-45
Medium
31-35
Large
26-30
Extra Large
16-20
Jumbo
11-15
Scampi
< 10
In a separate pot add shrimp to boiling water and one tsp Old Bay Seafood Seasoning. Cook for 3 minutes. Add shrimp to grits and season to taste with salt and pepper.
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SHRIMP AND DUMPLINGS
SOUTHERN SHRIMP & GRITS
Man is this Cajun. My mother made this because my Dad loved it. As a boy in Louisiana this was as common as chicken & dumplings was to my mom growing up in SE Missouri. 2 lbs peeled shrimp 1 large onion sliced 5 medium potatoes 3 chicken bouillon cubes 1 can biscuit dough or homemade biscuits 2 tbls bacon fat or cooking oil Salt, black pepper, red pepper to taste In a stock pot, add oil and onions. "Cook down" stirring occasionally paying careful attention not to brown the onions.
Jean found this recipe in one the 1,000+ magazines she gets each year. We tried it New Years Eve, 2003. It was very good, after a few minor modifications of course. 1 cup grits, uncooked 2 tbls butter 2 cups total shredded Monterey cheese 6 slices bacon, chopped 1 cup finely chopped Cajun Trinity 2 lbs medium shrimp, peeled & deveined 2 tbls lemon juice lime juice 2 tsp Cajun Power® ® Herbs & Garlic sauce 2 tbls chopped fresh parsley 6 green onions, chopped, green stuff included 3 garlic cloves, crushed 1 tbl filé powder Tabasco® to taste Dash of salt & fresh pepper
Add the add cubed potatoes and chicken bouillon cubes. Fill the stock pot three quarters full (about 12 cups) with water and bring to a boil. Cook potatoes for 5 minutes then add shrimp. Roll the dough out on a flat surface and cut into strips. Add the dough to the soup when it is in a full rolling boil. Reduce heat and simmer for 10-12 minutes. Serve with crackers
CAJUN SHRIMP Made in the true Cajun tradition. Man–o-man is this good watching football…… 2 cups (4 sticks) melted butter ¼ cup Worcestershire sauce ¼ cup fresh lime juice 2 tbls cayenne pepper 2 tbls Tabasco 4 cloves garlic, minced 2 tsps salt 5 lbs unpeeled medium shrimp 2 lemons, thinly sliced 2 chopped jalapeño peppers, separated French bread, for dipping
Cook grits according to package but use whole milk instead of water. Trust me on this one. When done, remove from heat and add butter salt, pepper & cheese. Cook bacon in skillet over med-high heat until brown & crisp. Remove bacon. Add onion and celery to fat and cook 1 minute. Turn heat down to medium. Add Shrimp. Stir and cook until shrimp turn slightly pink and except for file power, add remaining ingredients including bacon and simmer 2 minutes. Add file power, stir & thicken for about 2 minutes. Serve over cheese grits.
Preheat the oven to 400°F. Stir together the butter, Worcestershire sauce, lime juice, cayenne, Tabasco, garlic, and salt. Pour half this mixture into a large heatproof dish. Layer half the shrimp and half the lemon slices and jalapeños in the dish; then form a second layer with the remaining shrimp, jalapeño and lemon slices, and pour remaining sauce into the dish.
Serve this with a good chilled Riesling or ice cold Dixie.
Bake, uncovered, for 20 minutes, or until the shrimp are pink, stirring twice. Pour off the sauce into individual
138 Cajun In The Kitchen, ©2010, 2013
serving dishes. Serve the shrimp with plenty of French bread for dipping in the spicy butter sauce.
GRILLED BUTTERFLY SHRIMP 1 1 2
You gonna need lots 'a beer too…..
CAJUN FRIED SHRIMP
¼ ½ ⅔
12 2 1 1 2
large shrimp scampi work nicely cups oil cup buttermilk cup milk large eggs ½ lb yellow cornmeal ½ lb all-purpose flour Old Bay seasoning
2
⅔
Butterfly shrimp by cutting open along vein line so shrimp can be pressed flat, Combine remaining ingredients in shallow glass dish. Add shrimp, covering completely with marinade.
Peel shrimp leaving tail and one section of shell on shrimp. De-vein shrimp by slicing them halfway through the back and remove vein. Rinse shrimp after de-veining. Open to form butterfly. Beat eggs and milk together. Add buttermilk. Mix well. combine yellow cornmeal and flour. Coat shrimp with Old Bay. Dip shrimp in egg and milk mixture. Bread shrimp with cornmeal and flour mixture. Heat oil in med frying pan. When oil reaches 350°F, fry shrimp for about 3 to 5 minutes until golden brown.
Cover, marinate in refrigerator at least 2 hours. Drain, reserve marinade. Grill over flame at medium setting 5 to 7 minutes, turning and basting frequently with marinade.
CAJUN CHAFING SHRIMP 6
cloves garlic, finely chopped cup EVOO 1 cup melted butter or margarine ½ cup hickory-flavored barbecue sauce 1 cup chili sauce ¼ cup Worcestershire sauce ¼ cup lemon juice 2 lemons, sliced ¼ cup liquid smoke 2 tbls parsley flakes ½ tsp cayenne pepper 4 lbs med. shrimp, peeled and deveined Hot sauce to taste Salt and pepper to taste
½
SHRIMP CREOLE 1 1 3 1 2 2 2 2 2 3 1
¼ 2
½ ½ 6
lb 18 to 20 jumbo shrimp, cleaned envelope Italian salad dressing mix tbls finely chopped green pepper cup finely chopped onion clove garlic cup vegetable oil tbls lemon juice cup dry white wine
cup flour cup oil lbs raw peeled & de-veined shrimp large can of tomato sauce cloves chopped garlic small cans of tomato paste cup chopped onion bay leaves tbls chopped parsley tsps salt cup chopped celery tsp red pepper tbls chopped onion tops tsp black pepper cup bell pepper cups of water
Sauté garlic in olive oil. Add remaining ingredients except shrimp; simmer 15 minutes, stirring occasionally. Pour over shrimp; bake at 300°F for 20 minutes or until shrimp begins to turn pink. Cool; then refrigerate several hours for seasonings to blend.
Make a roux. Add onions, celery, bell pepper and garlic and cook until soft. Add tomato sauce, tomato paste, and remaining spices...Mix well and cook about 5 minutes. Add bay leaves, 6 cups of water and let simmer for about 90 minutes. Add 3 pounds shrimp and cook for 15 minutes. Add parsley and onion tops and cook for 5 minutes. Serve hot over fluffy rice. Don’t eat the bay leaves!
Before serving, reheat shrimp and transfer to a chafing dish set on low heat. Have toothpicks handy for serving
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1 can cream of chicken soup 1 can of onion soup 1 10-oz can of Rotel® 24 ozs of tomato sauce Cajun seasoning to taste
ALABAMA SHRIMP BAKE From Gulf Shores, Alabama. 1 cup butter, melted ¾ cup lemon juice ¾ cup Worcestershire sauce 1 tbl salt 1 tbl ground pepper 1 tsp dried rosemary ¼ tsp red pepper 1 tbl Tabasco sauce 3 garlic cloves, minced 2½ lb unpeeled large 2 lemons, thinly sliced 1 medium onion, thinly sliced Fresh rosemary sprigs
A large magnetite type roaster with cover Sauté veggies in butter till tender, add remaining ingredients one at a time and mix well after each addition. This definitely looks weird, but.....you have my word, it’s absolutely delicious!!!!!!!! Bake in covered roaster at 350, stirring quite often to prevent scorching—cooking time varies. The dish is done when the rice is! I know that doesn’t make any sense it never did to me, either. I’ve only messed up once—where I didn’t leave it in long enough and some of the rice just wasn’t tender— stirring often is really important.
Combine first 9 ingredients in a small bowl; Set aside. Rinse shrimp with cold water; Drain well.
BARBECUED SHRIMP
Layer shrimp, lemon slices, and onion slices in an ungreased 13x9x2" Baking dish. Pour butter mixture over shrimp.
This dish has nothing to do with a barbecue pit or barbecuing. Why is it called “barbecued” shrimp? Beats the hell out of me. If you’re really curious, ask someone at Pascal’s Manale Restaurant on Napoleon Avenue in New Orleans; it’s where the dish was created. Me, I don’t care. This dish is so good you can call it whatever you want. Just, um, don’t have it every day. You’ll know why immediately when you see the first ingredient listed. 2 lbs butter (Yes, you read right. 2 lbs, 8 sticks Don’t whine. DO NOT use margarine! 2 tbls Creole seasoning 2 tbls Old Bay Seasoning 2 tbls chopped rosemary leaves ½ cup Worcestershire sauce 6 oz good dark beer but don't use stout….that's for drinking only. 10 cloves garlic, finely minced NO CHEATING…. No Garlic Powder 1 medium onion, very finely minced 3 ribs celery, very finely minced 4 tbls chopped parsley 2 tbls fresh-squeezed lemon juice 5 lbs med shrimp, shells on
Bake uncovered, at 400° For 20 to 25 minutes or until shrimp turn pink, basting occasionally with pan juices. Garnish with fresh rosemary sprigs, if desired.
GRILLED SHRIMP 16 2
jumbo shrimp, de-veined in shell, raw lemons, halved ½ cup EVOO for brushing Coarse salt and black pepper Preheat griddle or grill pan over high heat. Butterfly shrimp by slicing almost through lengthwise, but leave shell on shrimp, this will keep the shrimp tender while grilling over such high heat. Brush shrimps with oil, season with Old Bay Seasoning or just salt and pepper and grill 2 minutes on each side, until shells are hot pink and shrimp is opaque. Place lemons on grill the last minute. The heat will release the juice from the lemons. To serve, squeeze grilled lemon wedges over shrimp.
CAJUN SHRIMP PILOO 2-3 4 1 1 1 2
[This feeds 8-10 people, BTW ... cut it in half if you need to.]
lbs of large, peeled shrimp cups uncooked rice stick margarine or butter large onion, chopped large bell pepper, chopped tbls minced/chopped garlic
Melt a stick of the butter in a skillet. Sauté the garlic, onions, celery, parsley, rosemary and seasoning blend for about 2 - 3 minutes.
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Melt the rest of the butter. Add the beer (drink the rest of the bottle). Add the sautéed stuff, Worcestershire and lemon juice.
2 1 2
large red onions, sliced 4-oz jar of capers tsps celery seed ¼ tsp mace 1 tsp Tabasco® 1 tsp Worcestershire sauce 1 tsp minced garlic 2 tsps dry mustard 2 tbls lemon juice Pinch of salt
Drown the shrimp in the seasoned butter, using as many baking dishes as you need. Make sure the shrimp are more or less submerged. If they’re not ... melt more butter and add to the sauce. (Aah, what the hell ... what’s another stick or two when you’re already up to these butterfat levels?) Bake in a 350F° oven until the shrimp turn pink, about 15 minutes.
Prepare marinade by combining all ingredients. In a large container, alternate layers of shrimp and sliced onion rings, beginning and ending with onions. Pour the marinade over the shrimp and onions. Chill, at least 24 hours 36 is better, shaking the container occasionally to distribute the dressing. This will keep one week. It also can be made in large quantities, and divided into smaller containers to marinate.
Serve in big bowls. Put in a handful of shrimp and ladle lots of the spicy butter sauce over it. Roll up your sleeves and wear a bib (DO NOT wear nice clothes when eating this!) Serve with plenty of French bread to sop up da sauce! Try to avoid going to have your cholesterol and triglycerides taken for a few weeks afterward. Remember that this is a special treat. Don’t eat this all the time if you want to live. But hey, every now and again ... LIVE IT UP!
Of course, these shrimp are intended to be served alone, but you can also turn them into a wonderful pasta/shrimp salad using bow tie pasta with blanched snow peas and the sliced onions and capers from the marinate. Use a little more of the dressing to coat the pasta. It’s really very good.
PICKLED SHRIMP Oh you gonna love this one. A friend of ours in Athens, Georgia by the name of Denise West is an outstanding cook. Her peanut brittle was to die for, but that’s another story. Denise made this appetizer more than once for our Gourmet Dinner Club. It is absolutely one of the best appetizers I have ever had. This recipe isn’t exactly like hers. As with most things in here, I made a few changes. So sue me.
BLEND OF THE BAYOU 8 1 1 1
ozs cream cheese stick butter lb peeled shrimp diced onion ½ diced bell pepper 2 ribs celery 2 tbls butter 1 can Cream of Mushroom soup 1 can mushrooms drained 1 tbls garlic salt 1 tsp Tabasco® ½ tsp red pepper 1 pint crab meat ¾ cup cooked rice Sharp cheese grated Cracker crumbs
Yes, I would make a fool of myself eating shrimp and crackers. Now go away. 3 quarts water 6 tbls Old Bay Seasoning 2 tsps Worcestershire sauce 2 tbls Tabasco® 2 tbls cider vinegar 2 large lemon, sliced 1 cup celery tops 1 medium red onion, sliced 4 lbs large raw shrimp in shells Bring water and seasoning to a boil and cook until a strong broth is formed. Add shrimp, and boil briefly until shrimp turn pink and separate slightly from the shell. Remove from heat, cover, and allow the shrimp to steep in the broth until it is cool enough to handle. Drain and peel shrimp.
Preheat oven to 350F°. Melt cream cheese and butter in a double boiler or microwave. Sauté onion, bell pepper, celery and shrimp in 2 tablespoons butter. In a large mixing bowl add all other ingredients.
Make the following marinade: 1¼
¼
Pour into an 8 x 12 inch glass casserole dish. Top with sharp grated cheese and then cracker crumbs May be frozen here.
cups Wishbone Italian dressing cup cider vinegar
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Bake for 15 to 20 minutes or until bubbly. Depending upon the size shrimp used, you may have too much for 1 dish so make a small casserole to give to a friend.
CAJUN POPCORN SHRIMP 2 2 1
lbs raw crawfish tails or small shrimp eggs cup dry white wine ½ cup fine cornmeal ½ cup flour 1 tbl fresh chives 1 garlic clove, minced ½ tsp thyme leaves ¼ tsp salt ¼ tsp cayenne pepper ¼ tsp black pepper Oil for deep frying
GARLIC SHRIMP Love ‘em. Love lots of ‘em even more…. 2 dozen Large shrimp Scampi ¼ cup EVOO ¼ chopped fresh parsley 5 cloves garlic crushed, then chopped ½ tsp cayenne ¼ tsp each salt & pepper ½ melted butter ¾ seasoned bread crumbs ½ cup good grated Parmesan cheese
Rinse the crawfish tails or shrimp in cold water. Drain well and set aside in a cool place until needed. Using a fork, whisk together the eggs and dry white wine in a small bowl, then set aside in a cool place. In a mixing bowl, combine the cornmeal, flour, chives, garlic, thyme, salt, pepper, and cayenne pepper. Gradually whisk in the egg mixture, blending well. Cover the batter and then let stand for about 1 hour at room temperature. Heat 2-3 inches of oil in a large frying pan or deep-fryer to 375F°. Dip the seafood into the batter and fry in small batches for 2-3 minutes, turning to color evenly until golden brown. Remove with a slotted spoon and drain on paper towels. Serve hot.
Peel shrimp & de-veined. Place in 11x7 baking dish and pour oil over shrimp. Sprinkle parsley, garlic, cayenne, salt & pepper over shrimp. Mix well. Cover and bake at 300F° for 15 minutes. Turn shrimp over; drizzle with butter and sprinkle with bread crumbs and cheese. Bake, uncovered 10 minutes. Serve with Dixie beer and French bread.
SHRIMP PIQUANT According to Webster’s, one of the definitions of ‘piquant’ is “Pleasantly pungent or tart in taste; spicy.” I assure you, this next dish is all that and more……. 2 tbls oil 1 cup each diced, onion, celery, bell pepper and tomatoes 1 cup tomato sauce 1 tsp salt 3 crushed cloves garlic ½ tbl each, black pepper, crushed red peppers & Cayenne pepper 3 tbls Tabasco ½ cup chicken broth 2 lbs large, raw peeled and deveined shrimp
SHRIMP AND CORN PIE This Low Country receipt was definitely conjured up by a Cajun that had a tad too much Jack Daniels®, got lost, and wound up in South Carolina! I guess it could have been worse. He could have wound up in Caruthersville, MO. 2 lbs shrimp 3 eggs 3 cups milk ½ cup of Trinity 1 cup chopped fresh corn 1 tsp each, prepared mustard & Worcestershire ½ stick butter 1 tsp Tabasco® Salt, pepper to taste Biscuits or saltine crackers
Sauté Trinity for about four minutes in oil. Add remaining ingredients except shrimp. Simmer for another five minutes. Add shrimp and simmer until pink. Serve over rice with lots of cold beer and cornbread.
Beat eggs slightly. Peel and de-vein shrimp. Mix all ingredients. Line buttered casserole sides too with precooked biscuits and pour in mixture. Cover with cracker crumbs and bake at 300 for one hour.
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CRAB & SHRIMP DISH 1 chopped bell pepper 1 chopped onion 1 stalk chopped celery 1 tsp Worcestershire sauce 1 can crab meat 1 box shrimp 35-40 popcorn are okay 1 cup Hellmann’s Mayonnaise® Small bag potato chips Salt & pepper to taste Mix all ingredients together and bake at 350°F for 30 to 35 min. This starts off with the basic Trinity and gets better from there. It’s quick and good. I prefer to add some Tabasco® and use bread crumbs rather than the potatoes chips.
SHRIMP VICTORIA 1
lb raw, peeled, and deveined shrimp ¼ cup finely chopped onion ¼ cup margarine or butter 1 6-oz can sliced mushrooms, drained 1 tbl all-purpose flour ¼ tsp salt 1 cup sour cream 1½ cups cooked rice Dash cayenne pepper Thaw shrimp, if frozen, in a 10” fry pan. Sauté shrimp and onion in margarine over medium heat for 3 to 5 minutes or until shrimp are opaque. Add mushrooms and heat. Sprinkle in flour, salt and pepper; reduce heat. Stir in sour cream and cook gently for 8 to 10 minutes, not allowing mixture to boil. Serve over rice.
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30 minutes. Turn the roast over, cover the pan, and continue to cook on low heat until an instant-read thermometer inserted into the center of the roast registers 145 to 150 degrees F, about 20 minutes longer.
CHAPTER 7: PORK FAT RULES! I love Emeril Lagassee. His show on Food Network is seldom missed. Even though he is a New England Portuguese boy lost in New Orleans, he understands Cajun cooking and Cajun traditions better than most Cajuns.
ALL THINGS PIGGY….
Remove the roast from the pan and transfer to a platter. Cover loosely with foil to keep warm. Add the green onion tops to the sauce and cook for 10 to 15 minutes, uncovered, until the sauce is thick enough to coat the back of a spoon. Stir the reserved crispy bacon into the sauce, slice the roast and serve, with the sauce ladled over the roast and cooked white rice alongside. Serve with Southern Style Green Beans.
CLASSIC SOUTHERN PORK ROAST
BASQUE SHEPHERD'S PIE
His trademark 'Pork Fat Rules’ is just one area where he and I are very compatible.
1 1 1
(3 pound) boneless pork loin roast tbl plus 1 tsp of Creole Seasoning tsp salt ½ tsp freshly ground black pepper 6 oz, thick cut bacon, diced 6 tbls all-purpose flour 1 large sweet onion, finely chopped 1 rib celery, finely chopped ½ med green bell pepper, seeded and chopped 1 tbl minced garlic 6 oz button mushrooms, thinly sliced 1 quart canned low-sodium beef broth 1 tsp Worcestershire 2 tbls sliced green onion tops Cooked white rice, for serving
I have done a lot of research on my family name. We come from the Basque county of Europe. Some sources have us coming from the northern mountains of Spain (Pyrenees Mountains) just south of the border with France. Other sources have us coming from the southern mountains of France near the city of Toulouse, which explains why I have both Spanish and French ancestors. Regardless of the branch my great, great grandfather Augusta Pujol came from, one thing is certain; before he was Cajuns, he was Basque. It appears that being a 'trouble-maker' is in my genes….. Here is something from the Basque country. 4 slices bacon ¾ tsp salt 3 medium potatoes ¼ tsp dried thyme, crushed 2 tsps sliced green onions/tops 1 tbl snipped parsley 4 large eggs Dash pepper
Southern-Style Green Beans, recipe can be found in Chapter 13: Beans. Season the roast evenly with 2 teaspoons of Creole seasoning, the salt, and black pepper and rub into the meat. Heat a cast iron Dutch oven and, when hot, add the bacon. Cook, stirring occasionally, until the bacon is crispy, about 6 minutes. Using a slotted spoon, transfer the bacon to paper towels to drain and set aside. Add the roast to the pan and increase the heat to high. Cook until the roast is evenly browned on all sides, about 6 to 8 minutes. Transfer the roast to a platter and set aside.
In 8-inch skillet coo bacon until crisp; drain, reserving 2 T of drippings. Crumble bacon and set aside. In same skillet combine reserved drippings, peeled, thinly sliced potatoes, onion, parsley, salt, thyme and pepper. Cover tightly; cook over low heat till potatoes are barely tender, 20 to 25 minutes, stirring carefully once or twice. In small bowl beat together eggs and milk; pour over potato mixture.
Add the flour to the pan and cook, stirring constantly, until a roux the color of milk chocolate is formed, 1 to 2 minutes. Add the chopped onion, celery, bell pepper, and cook, stirring, until the vegetables have wilted, 4 minutes. Add the remaining 2 teaspoons of Essence and the garlic and cook for 1 minute. Add the mushrooms and cook, stirring frequently, until they have released their liquid, about 4 minutes. Add the beef broth and Worcestershire and bring sauce to a boil. Return the roast to the pan and cover the pan. Reduce heat to low and cook the roast for
Cover and continue cooking over very low heat till egg is set in center, 8 to 10 minutes. With a wide spatula, loosen sides and bottom and slide potatoes out onto serving plate, or serve from skillet. Sprinkle crumbled bacon on top.
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PANE’ED PORK CHOPS
CAJUN “DRUNKEN” PIG
A tender and flavorful dish from New Orleans. Preparation starts the night before you plan to serve the dish. It's pronounced pan-NAYED and goes great with red beans and rice. 6 center cut pork chops 3 tbls hot sauce 1 cup buttermilk 1 cup fresh French bread crumbs Salt and black pepper Vegetable shortening or lard for frying
5 4 3 1
lbs center cut boneless pork loin, tied tbls oil cloves garlic, minced cup finely chopped onion ½ cup finely chopped celery ½ cup finely chopped bell pepper 1 large tomato, seeded and finely chopped 5 cups red wine ½ tsp salt 1 tsp course ground black pepper 1 tsp Tabasco® sauce 3 tbls butter 3 tbls flour Cayenne pepper to taste
The night before, put pork chops into several freezer bags. Pour some of the buttermilk & hot sauce mixture into each bag. Refrigerate overnight. Spread breadcrumbs onto cutting board. Remove pork chops from bags one at a time and sprinkle with salt and pepper. Lay the pork chops on top of the bread crumbs. Pound the pork chops with a meat mallet to about ¼" thick, turning over several times to coat with the breadcrumbs.
In a large Dutch oven, heat the oil over mad-high heat. Sear the meat in the hot oil to brown on all sides. Add the garlic, onion, celery and bell pepper and sauté until the onions have become transparent. Add the wine, salt, black pepper, Tabasco® and cayenne pepper to taste. Bring to a boil, reduce heat, cover and simmer for 2½ to 3 hours or until pork is tender. Remove pork to a cutting board and allow to rest, continuing
Put about " of vegetable oil in a skillet over medium heat. Fry pork chops until golden brown, about 10 minutes on each side. Serve over red beans and rice.
SKILLET PORK CHOPS AND ONIONS
to simmer the sauce, uncovered, until reduced to half its volume. Melt butter in a smaller sauce pan, add flour and cook 2 to 3 minutes to make a roux. Add the sauce to the roux and simmer until it thickens, stirring constantly. Carve pork and arrange slices on a warm serving platter. Generously spoon finished sauce over the pork and serve with steamed rice for a Sunday dinner your friends and family will definitely remember!
In a large skillet brown 4 thinly cut pork chops in 1 T. oil. Remove and set aside. In same skillet, sauté 2 med onions, sliced lengthwise and 1 crushed garlic clove till lightly browned. Return chops to skillet. Add 1 tbl soy sauce, ½ cup beef broth, 1 tsp ginger, and 1 tsp brown sugar. Cover and cook over low heat 15-20 minutes or till chops are fork tender. Serve topped with onions and pan liquid.
APPLE BUTTER MARINATED PORK TENDERLOIN ½ 1
½ 2
cup Bourbon cup apple butter cup corn oil pork tenderloins about 2 lbs
SAUERKRAUT & RIBS I love this…. 4 lbs country-style ribs 1 cup thinly sliced onion 24 oz can German-style sauerkraut 3 tbls caraway seeds 2 tbls Worcestershire sauce 2 garlic clove, minced 1 beer Salt & pepper
Combine Bourbon, apple butter and oil. Add pork and let marinate at least 1 hour. Discard marinade. Preheat the grill. Grill on low heat until internal temperature reaches 150-155°. Remove from heat and let meat sit for 5-10 minutes before serving.
Rinse the Kraut to get that crappy sour taste out of it. Use real German kraut if you can find it. Place ribs in a slow cooker. In a bowl, combine the rest of the
145 Cajun In The Kitchen, ©2010, 2013
ingredients. Pour them over the ribs; cover and cook very low 8-10 hours.
TANGERINE RIBS 3 2 2 5 1 1
DEEP FRIED RIBS A Kansas City original. Try 'em. You will love 'em. Fully Cooked (Smoked is best) Baby Back Ribs 1 cup buttermilk 1 cup seasoned flour 1 cup BBQ sauce
racks pork baby back ribs cups tangerine juice packets (1.06-oz) ginger teriyaki marinade cups hickory chips soaked in water cup tangerine juice cup barbeque
Rinse ribs with cold water and pat dry. Remove thin membrane from the back of ribs. Place ribs in a large shallow pan and set aside.
Cut rack into individual ribs, coat with buttermilk then dredge in flour seasoned with salt, pepper and cayenne.
In a bowl, combine 2 cups tangerine juice and both packets of ginger-teriyaki mix. Pour marinade mixture over ribs. Cover and let marinate in the refrigerator for 1 to 3 hours.
Deep fry to golden brown and toss with your favorite BBQ sauce.
BEER RIBS
Set up grill for indirect cooking over medium heat (no heat source directly under ribs). Remove ribs from refrigerator and allow ribs to come up to room temperature (about 30 minutes). Remove ribs from marinade mixture, but do not discard marinade. Place ribs in rib rack over drip pan on hot grill. Add a handful of hickory chips to smoke box or each pile of hot coals. Cover grill. Rotate ribs around rack every 30 minutes. If using charcoal, add 10 briquettes to each pile of coals and another handful of soaked hickory chips every hour. Cook 2 to 2 1/2 hours.
Excuse me! Beer and ribs. You don’t need anything else! 4 lbs lean spareribs, trimmed of excess fat ½ cup dark beer ¼ cup Kikkoman’s® Soy Sauce ¼ cup Zatarian’s Creole Mustard® ¼ cup firmly packed dark brown sugar 1 onion, minced 1 tsp Worcestershire sauce 1 tbl Tabasco® Kosher salt
While ribs are cooking, make sauce by first adding rib marinade to a saucepan. Bring to a boil for 5 minutes over high heat. Reduce heat to medium and add the tangerine juice and BBQ sauce. Simmer 10 minutes and remove from heat.
Preheat the oven to 350F°. Arrange the ribs meaty side up in 1 layer in lightly oiled baking pans and season with salt. Bake until slightly tender, about 20 to 30 minutes. Meanwhile in a large bowl, combine the beer, soy sauce, mustard, sugar, onion, Tabasco and Worcestershire sauce.
About 20 minutes before ribs are done, remove ribs from rib rack and lay meat side down on grill. Generously brush with sauce and pile ribs in center of grill over drip pan. Cover and cook 10 minutes. Turn ribs and brush on more sauce and repeat. Cook an additional 10 minutes. Cut into portions and serve hot with sauce on the side.
Cut the ribs into 1-rib sections, add them to the bowl, stirring to coat them with the marinade, and let them marinate, covered, at room temperature, stirring occasionally, for 2 hours or chill them, covered, overnight. Remove the ribs from the marinade, reserve marinade, and arrange them meaty side-up in one layer in lightly oiled baking pans. Bring marinade to a boil and brush the ribs with some of the marinade, and bake in a preheated oven, turning and basting them occasionally, for 1 hour, or until they are tender and glazed. (The ribs may be baked 1 day ahead and chilled, covered.
AIN’T BAD SMOTHERED PORK CHOPS
Serve the ribs warm or at room temperature and garnish them with the scallions, if desired.
pan. Fry on each side until golden. Remove and drain on paper towel. Add sliced onions and green pepper to pan. Cook till tender. Drain on paper towel.
Season pork chops with seasoning salt, cracked black pepper, onion powder, and garlic powder. Chill for 30-60 minutes. Season flour with Cajun seasoning, Heat oil in pan until bubbling, over med heat. Dredge chops in flour, shaking excess flour. Add to
Remove all but 1½ tbl grease from pan. Turn up the heat. Add flour. Brown, but don’t burn. Add hot water
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and stir constantly to desired thickness. Add more flour/water as desired. Return chops and veggies to pan. Smother with gravy.
¼ ¼
tsp ground cinnamon tsp ground ginger 2 tsp cider vinegar Salt and pepper to taste
PORK WITH PEPPERED APPLES AND ONIONS 4 1 1 1 4 1
½ 2 2 1 2 1½ 2
Rub roast all over with sliced garlic and salt and pepper; rub the pan, the utensils, your face, no skip that last.
pork medallions 4-5 oz each cup flour tsp salt & pepper tbl Szeged Hungarian Paprika® tbls EVOO onion, sliced cup port wine cups chicken stock tbls unsalted butter tbl garlic tart apples, peeled, cored, thinly sliced tsps black pepper tbl cider vinegar
Discard garlic pieces and place pork roast on rack in a baking or roasting pan. Roast at 325F° for 2½ to 3 hours or until an inserted meat thermometer registers 175F°. Meanwhile, combine all remaining ingredients in a stainless steel saucepan; bring to a boil. Remove from heat. Halfway through the roasting, begin basting the roast every 15 minutes with cranberry sauce mixture. Serve pork thinly sliced with the remaining sauce. This is a great Christmas Day dinner. Serve with a chilled bottle of Gewurztraminer or Riesling. Yummy.
PORK CHOPS IN APPLE GRAVY
Combine flour, salt, pepper, and paprika. Dust pork medallions in seasoned flour. Heat oil in med sauté pan over med heat. Add pork and sauté 3 to 4 minutes on each side, or until lightly browned and cooked. Remove medallions from pan and keep warm.
8
pork chops cup butter 1 tbl minced garlic 5 tbls flour 1 tbl salt 3 cups boiling water 1 cup applesauce 1 tbl lemon juice Pinch of pepper
¼
Add diced onion to pan and cook about 5 minutes, stirring until softened and lightly browned. Add garlic and cook for 1 minute. Stir in port, scraping sides and bottom of pan to loosen any browned particles. Bring to simmer and cook for 2 to 3 minutes, until port is reduced by half. Add chicken stock, raise heat to high, and bring to boil. Cook until sauce is reduced by half. Remove pan from heat and whisk in 2 tbl of butter, 1 tbl at a time. Put sauce through a fine strainer and keep warm.
In a large skillet, brown pork chops well on both sides in butter. Arrange them in a 3 quart casserole dish. Sauté garlic in the fat and butter left in skillet. Add to this, flour, salt, pepper and mix well. Pour in boiling water; cook, stirring constantly, until mixture thickens and boils. Remove from heat and stir in applesauce and lemon juice. Pour this over the chops and cover. Bake at 425 for one hour and 30 minutes, basting occasionally.
In another sauté pan, heat 2 tbl of butter over med heat until it is lightly browned. Add sliced onion and apples, season with pepper and cook for 2 to 3 minutes or until the apples are lightly browned. Add the vinegar and cook for 2 or 3 minutes longer. Remove from heat. Arrange medallions in center of serving plate and spoon sauce around them. Spoon the apples and onions over pork and serve at once!
CREOLE JERK PORK (CARIBBEAN) 2 1 1 1 1 1 2
CRANBERRY PORK ROAST 4 2 16
½ 1
¼ ¼
lbs boneless pork roast, tied to hold together large cloves garlic, halved ozs whole-berry cranberry sauce chopped dried apricot halves 5½ oz can apricot nectar cup chopped onion cup orange juice
¼ ¼ ¼ 5
tbls sea salt tbl thyme, fresh tsp allspice, ground tsp cinnamon, ground tsp nutmeg, freshly grated> tsp cracked black pepper jalapeno peppers, seeded and diced cup Worcestershire sauce cup scallions, sliced cup red onion, diced cloves garlic, minced
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2 3
¼ 2 2
tbls Tabasco tbls cup dark rum cup rice wine vinegar tbls OO 1½ lb pork tenderloins, trimmed
1 can 15 oz chicken broth 1 can 5 oz evaporated milk 2 tbls bacon grease for frying 2 tbls flour for the roux Tabasco® to taste Wash chops and dry on paper towel. Mix flour, salt, pepper, cayenne, and thyme in bowl. Coat chops with flour mixture and place in refrigerator for 1 hour. Discard coating mix.
Combine all dry ingredients and mix. Mix in rest of ingredients either by hand or in food processor. Place pork in a heavy duty freezer bag and cover with marinade. Let marinate in refrigerator for a at least 4 hours preferably overnight.
In a large skillet, heat bacon grease until almost smoking. Fry chops until brown and remove. Add remaining flour and stir until it is brown. Add the chicken broth and evaporated milk, stirring until it forms a gravy. Add onion, celery and bell pepper and stir until tender. Add Tabasco® to taste and add the pork chops back to the skillet. Simmer on low for 1 hour until chops are falling off the bone. Serve over rice with hot corn bread and greens.
On a hot charcoal or gas grill, let cook 5 to 6 minutes per side, basting occasionally. To serve, slice on angle and serve with Jerk Spiced Vegetables & Red Beans and Rice.
PORKETTES This recipe won an award at the American Royal Great American BBQ a number of years ago. It obviously isn’t BBQ, but they had several categories for this kind of stuff. It was published in the Kansas City Star in 1985. 1 lb ground fully cooked ham, ground 1 egg ¼ cup sweet pickle relish 1 tsp prepared mustard 2 cups mashed cooked sweet potatoes 1 tsp grated orange peel 8 bacon strips, halved lengthwise 1 20-oz can pineapple slices, drained and halved horizontally Pinch of pepper
GRILLAGES (GREE-YHADS) 1 1
lb pork steaks, cut into 1-inch pieces tbl Creole Seasoning ½ cup vinegar 2 tbls chopped onion Cooking spray Season pork with Creole seasoning and place in shallow baking dish. Marinate overnight in vinegar. Place drained meat into a skillet coated with cooking spray.
In a bowl, combine the ham, egg, relish and mustard. Shape into eight patties the same diameter as the pineapple rings. Combine the sweet potatoes, orange peel and pepper. Shape into eight patties the same diameter as pineapple rings. On a 15-in. x 10-in. x 1-in. baking sheet coated with nonstick cooking spray, assemble in the following order: Cross 2 strips of bacon, 1 pineapple slice, 1 ham patty, 1 sweet potato patty and 1 pineapple slice. Fold bacon ends up and over top; secure with a toothpick. Bake at 350° for 50-55 minutes or until bacon is crisp. Remove toothpicks; serve immediately.
Brown on each side. Add onion and enough water to cover. Reduce heat and simmer for 1 hour. Serve over grits.
PORK RIBS AND RICE 2 3 1 1 1 1 2 2 3
PORK CHOP ETOUFFEÉ 6 1 1 1 1
½ ½
pork chops, cut about ½” thick cup all-purpose flour tsp salt tsp black pepper tsp cayenne pepper tsp thyme cup each diced onion, celery, & green pepper
packages cut pork ribs, seasoned large onions, chopped large bell pepper, chopped large clove garlic, cut into small pieces cup parsley, chopped cup green onions, chopped stalks celery, chopped fresh tomatoes cut into small pieces cups rice, cooked
Cover bottom of saucepan with bacon fat, vegetable oil if you must and fry ribs until dark brown. Remove from pan. Using the same oil, cook onions, bell pepper, garlic, celery, parsley and tomatoes until brown and tender. Add fried ribs and cover with water. Cook for about 2-1/2 hours on medium heat, stirring often. Let simmer until 148 Cajun In The Kitchen, ©2010, 2013
ready for rice. Stir in cooked rice and add fresh green onions. You may remove bones from meat before adding rice and onion tops.
PORK CHOPS CREOLE 6 2 1
½ 2 1 1 1 1 1 1½ 1
¼ ½
SAUSAGE AND APPLES
loin pork chops, about ½” thick tbls EVOO cup chopped celery cup chopped onion tsps cayenne can of kidney beans, drained can whole kernel corn, drained cup long-grain rice can Campbell’s condensed tomato soup soup can water tsps salt tsp leaf oregano, crumbled tsp pepper cup whole ripe olives, optional
1 1 2 8
¼ 8
lb Tennessee Pride® sausage clove garlic, crushed tbls onion, chopped medium green apples cup brown sugar slices bacon
In skillet sauté sausage, garlic and onion. Core apples and stuff mixture into hole. Place in a baking dish. Sprinkle with brown sugar and top with bacon. Bake 350F about 40 minutes or until apples are soft.
SAUERKRAUT & SAUSAGES Pronounced: shoe krewt gar knee. Choucroute garnie is probably considered “the” regional dish for most typifies French Alsatian cooking. 2 lbs fresh or jarred sauerkraut 4 tbls unsalted butter ¼ lb pancetta or bacon, cut into ½’ thick slices 3 medium yellow onions, peeled and sliced 4 sprigs fresh thyme 2 bay leaves 1½ tsps black peppercorns 8 juniper berries, lightly crushed 1 head garlic, split in half crosswise 2 ham hocks, scored 1 cup chicken stock 2 cups dark or amber beer 1 lb garlic sausage or kielbasa 1 lb bratwurst or veal sausage 1½ lbs small red new potatoes Creole or Dijon mustard, for serving Preheat the oven to 325°.
Heat oil a large skillet; add pork chops and brown on both sides. Remove and set aside. Drain all but 2 tablespoons of grease from pan. Add celery and onion to skillet; sauté until tender. Stir in chili powder and cook 1 minute longer. Stir in kidney beans with liquid, corn with liquid, rice, tomato soup, water, salt, oregano, and pepper. Mix well and bring to a boil. Spoon mixture into a 3-quart baking dish; arrange browned chops over the top. Cover the pan tightly with foil. Bake at 350° for 1 hour, or until rice and pork chops are tender. If desired, garnish pork chops with ripe olives before serving.
SAUSAGE HASH You can use another sausage if you want, but just like with a lot of things, it’s just not as good as the original…… 32 oz package Tennessee Pride® sausage 3 tbls margarine 2 large onions, chopped ½ cup diced celery ½ cup green pepper, chopped 1 16-oz can peeled tomatoes, mashed ½ cup uncooked rice or macaroni 1 tsp cayenne Salt and pepper to taste
Place the sauerkraut in a colander and rinse briefly to remove some of the salt from the brine; don’t rinse it too much, or you will lose a lot of the flavor. Alternatively, if the sauerkraut is not excessively salty, use as is. Press to release most of the excess liquid and set aside. In a large non-reactive skillet, melt 3 tbls of the butter over medium-low heat and add the pancetta. Cook for 5 minutes; don’t let the pancetta brown. Add the onions and continue to cook until they are soft but not browned, about 8 to 10 minutes. Transfer the bacon-onion mixture to a 3½ or 4-quart non-reactive casserole or ovenproof Dutch oven. Add the drained sauerkraut and toss to
Brown, crumble and drain sausage. Add sautéed onions, celery and green pepper. Mix well. Add tomatoes, rice and seasoning. Pour into 9x13 inch casserole. Bake, covered at 375°F for 45 minutes.
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combine. Using a small piece of cheesecloth, make a bouquet Garni with the thyme, bay leaves, peppercorns, juniper berries, and garlic and place in the baking dish. Add the ham hocks, chicken stock, and beer and stir to combine. Cover the casserole and bake, undisturbed, for 2 hours.
BLACK FOREST HAM A moist German ham that is air-dried, salt cured and smoked over pine and/or fir to give it an intense flavor. To be a true Black Forest ham it must be produced in the Black Forest of Germany. It was traditionally coated with beef blood, which gave it a black exterior surface. Now, more commonly, the blackened exterior is the result of the spices applied and the smoking process. Black Forest ham is used in pasta dishes to add an intense flavor or sliced thin and served with cheeses and breads.
Meanwhile, melt the remaining tbl of butter in a large skillet over high heat and brown the sausages on both sides. Set aside. Place the new potatoes in a saucepan and add water to cover. Bring to a boil, reduce the heat to a simmer, and cook until the potatoes are just tender, about 15 minutes. This will depend on the size of your potatoes. Drain and set aside.
WHITE ASPARAGUS WITH BLACK FOREST HAM Weisser Spargel mit Schwarzwälder Schinken A real easy-eating treat - blanched white asparagus with German ham. 1 lb fresh white asparagus 1 large ripe avocado ½ cup oil and vinegar dressing 4 ripe round or plum tomatoes, skinned 4 large fresh basil leaves, shredded 8 wafer-thin slices German Black Forest ham 1 tbl chopped fresh chives Sea salt and freshly ground pepper
When the sauerkraut and ham hocks have baked for 2 hours and the hocks are tender, remove the casserole from the oven. Place the sausages and potatoes on top of the sauerkraut. If the liquid has reduced to less than 2/3, add a bit more water. Cover the casserole and return it to the oven. Cook for about 30 minutes, or until the potatoes are very tender and the sausages are heated through. Remove the casserole from the oven and discard the bouquet Garni. Serve immediately, with each person receiving some of each of the sausages, part of a hock, some potatoes, and sauerkraut. Pass the mustard at the table.
Trim the bases of the asparagus and peel with a vegetable peeler. Bring a large pan of salted water to a boil and drop in the asparagus. Simmer for 3 minutes and have a large bowl of iced water ready.
HAM There are a number of methods for curing hams. Country hams from Tennessee and Virginia are common and an art
Using a large slotted spoon, lift out the asparagus spears carefully. Place immediately into the iced water and leave for 5 minutes, then carefully drain.
but the very best ham comes from Europe; air-dried raw hams.
Slice the avocado and mix gently with a third of the dressing. Season well. Slice the tomatoes thinly and season. Allow to stand for 10 minutes then drizzle with another third of the dressing.
Uncooked, dry-cured hams that are processed with the intention of the meat to be eaten raw. The salt used in the curing process draws out the moisture in the ham as it is hung to age. The hams go through a natural air curing process where they are exposed to cool, dry air. The air curing evaporates the moisture as it is drawn out of the meat, resulting in preservation of the ham through dehydration. During the curing process the ham may go through several pressings. These raw hams are generally slice thin and eaten raw. The meat should be allowed to sit at room temperature for 10 to 15 minutes, before eating, to allow it to develop its full flavor.
PROSCIUTTO HAM An Italian dry-cured ham that is cured with salt, sugar and spices for 9 months or longer, but is not smoked. Through part of the curing period the ham is weighted to create a dense, firm texture. This also gives it a flattened shape. In Italy, prosciutto crudo refers to raw ham and prosciutto cotto refers to cooked ham, but outside of Italy prosciutto is used in reference to raw ham. The best and most famous prosciutto is prosciutto di parma or parma ham, which is made in Parma, Italy surprise where the hogs are raised on parsnips and the whey left from making Parmesan cheese. Prosciutto has
The most common varieties are:
150 Cajun In The Kitchen, Š2010, 2013
a delicate, salty flavor and should be cut into paper thin slices for serving.
COUNTRY HAM & BISCUITS
HAM AND BLACK-EYED PEAS
There is only one way to eat good country ham and that is pinched between the halves of a good country biscuit.
2 tbls EVOO 1 cup chopped onions 2 tbls minced garlic 2 bay leaves 1 sprig fresh thyme 1 cup roughly chopped country ham pieces 1 lb dried black-eyed peas 1 quart low-sodium chicken stock 1 cup cold water Salt and freshly ground black pepper
Soak the ham overnight in a large pot of cold water. Clean the ham thoroughly with a stiff brush to remove the mold. Cut off the hock. Place ham in a large cooking pot and cover with fresh water. Bring water to a boil and simmer 45 minutes to an hour. Remove from heat and leave the ham alone for 24 hours. Remove from broth; bone and skin the ham. You’ll know the ham is ready because the bone will feel loose and should come right out. Press the deboned ham all back together. Wrap with plastic wrap and refrigerate. The next day the ham will be really easy to slice.
Prepare peas Louis’s way. Chapter 13: Beans In a medium stockpot, heat the olive oil over medium-high heat. When the oil is hot, add the onions and cook for 2 minutes. Stir in the garlic, bay leaves, thyme, and country ham. Add the black-eyed peas, chicken stock, and 1 cup cold water. Bring the liquid up to a boil, partially cover and reduce to a simmer.
Fry a slice or two and make the biscuits or how about some Red Eye gravy* pan drippings and a cup of strong coffee and eggs. * Red eye gravy is well known in the South, but little known in the rest of the United States. The gravy is also called bird-eye gravy, poor man’s gravy, red ham gravy, and muddy gravy. These hams are very salty and the gravy, made from drippings and black coffee, packs a punch.
Simmer the peas for about 25 minutes, uncover and cook an additional 20 to 25 minutes, or until the peas are tender. Season the peas with salt and pepper as needed.
COUNTRY HAM, SOUTHERN STYLE
According to legend and not necessarily facts, Andrew Jackson 1767-1845, 7th President of the United States from the Great State of Tennessee, who was an American General at the time, called his cook over to tell him what to prepare. The cook had been drinking “moonshine” corn whiskey the night before and his eyes were as red as fire. General Jackson told the cook to bring him some country ham with gravy as red as his eyes.
TENNESSEE COUNTY HAM An American dry-cured country ham, which is made from the hind leg of a pig that has been raised on a diet of acorns, beans, clover, and grain. The ham has a delicate flavor and is slightly drier than Virginia ham. Tennessee hams are smoked over a fire of corn cobs, hickory wood, and apple wood. They are left to age for up to a year after they have been cured.
A number of men nearby heard the general and from then on, ham gravy became “Red Eye Gravy.”
SMITHFIELD® HAM 1926 Statute passed by General Assembly of the Commonwealth of Virginia A group of country hams that are considered to be among the best come from Virginia. The hams are lean and are most often smoked over hickory and apple wood. They were originally produced from pigs that were raised on a diet of peanuts and acorns. Today they are mostly grain fed. Smithfield Hams are the best of the Virginia country hams. To be a Smithfield ham, it must be cured and processed in the Smithfield, Virginia city limits. The hams
151 Cajun In The Kitchen, ©2010, 2013
are slowly smoked over oak, hickory and apple wood. They are generally aged for 6 to 12 months but some are aged up to 2 years. The entire process results in a dark colored, dry, and salty, but richly flavored ham. The ham can be eaten raw but is most often soaked to reduce the saltiness and then baked or boiled.
Mound the greens in the center of each plate. Arrange the quartered figs, ham and croutons around the greens. Crumble the cheese on top of the greens. Garnish the salad with cracked pepper around the rim of the plate.
HOMEMADE ITALIAN SAUSAGE 1 2 1 1
pound ground pork garlic cloves, minced tsp Szeged Hungarian Paprika® tsp crushed thyme ½ tsp fennel seeds 1 tsp ground sage ½ tsp sea salt Pinch of red pepper & black pepper
HAM AND CHEESE SALAD To merely call this Ham & Cheese is my little attempt at ordinary humor. There is absolutely nothing ordinary about this dish. The Brioche bread in this receipt is a light, rich French bread made with a yeast dough and eggs, milk, butter and sugar. The crust is glazed before baking and turns a deep golden brown. The crumb is delicate and pale yellow in color. It is served in a ring-shaped and hexagonal loaves. 2 tbls butter 2 cups chopped fresh figs ¾ cup sugar ¾ cup cider vinegar 2 cups vegetable oil 4 slices of Brioche Bread, sliced ½” thick ¼ cup EVOO 8 cups Arugula, washed and picked 4 fresh figs, quartered 4 ozs Smithfield® ham, julienned and fried until crispy 6 ozs crumbled Maytag Blue Cheese® Freshly cracked black pepper Salt
Thoroughly mix seasonings into pork. Refrigerate at least 24 hours, covered to allow flavors to blend. Shape into patties and brown OR crumble and brown for use in a recipe.
HOMEMADE TEXAS SAUSAGE
Preheat the oven to 400F°. In a sauté pan, brown the butter with 1½ cups of the figs and the sugar. Season the mixture with salt and pepper. Remove from the heat and pour into a food processor with a metal blade. Puree the mixture for 1 minute. Add the vinegar and process for 30 seconds. With the machine running, slowly add the vegetable oil until the dressing is emulsified. Season the dressing with salt and pepper. Fold in the reserved figs. Pour the dressing into a saucepan and warm the dressing.
4 1 ¼ ⅓ ⅛ 1½
lbs pork shoulder roast lb pork fat cup kosher salt cup sugar cup toasted Fennel Seeds teaspoons cracked Black Pepper
1 ½ 1 1 ¾ ¼ 1
tbl ground chipotle pepper teaspoon ground Nutmeg cup fresh Parsley, minced head Garlic, peeled and chopped cup sherry cup sherry vinegar package hog casings
Slice the pork roast into 1” chunks and place in a bowl of ice water. Slice the pork fat into ½” chunks and place into the bowl with the sliced pork. Cover & place in frig. Add the toasted fennel seed, cracked pepper, nutmeg, garlic, parsley, sugar and kosher salt and mix. Cover bowl with plastic wrap and place the mixture in the freezer for 30 minutes. In a small bowl, add sherry and sherry vinegar, stir and place in refrigerator for 30 minutes. Remove meat from frig and add liquid and dry ingredients; coat well.
Remove the crust from the brioche and cut into ½” cubes. In a medium mixing bowl, toss the croutons with the olive oil. Season with salt and pepper. Place on baking sheet and bake until golden, about 8 to 10 minutes. Remove, cool and set aside.
Follow equipment instructions and run through meat grinder; stuff the castings and form links according to instructions. Simple process assuming you can read…..
In a large mixing bowl, toss the greens with desired amount of the dressing.
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CHAPTER 8: BEEF
moisture behind, not extra calories in the flesh and a modest amount of white fat known as leaf fat surrounding the flesh.
Let’s get one thing perfectly clear here, I LOVE STEAK. Real steak. From the mid-west. Free range beef. REAL BEEF.
I do not like this damn vitamin enriched, genetically altered crap that we get on the east coast. I want western beef not this grain-feed, chemically-induced excuse of a mad cow from Florida.
For those wishing to know how I really feel please call 1800-FLA-CRAP. If you have ever experienced a 2" thick, 16 oz, Grade A prime Black Angus rib eye dry-aged for about eight weeks from Biechlmeir’s Bucher in Kansas City, KS you would understand.
The best in the world, period. At $36/lb it damn well better be.
THE TEN COMMANDMENTS OF STEAK
Nothing will get me fired up quicker than a poorly prepared steak and if it’s a rib eye, well, trust me, it ain’t pretty… Steaks to be cooked quickly in a skillet, on a grill or under the broiler need to be tender cuts. Choose rib eye, filet mignon tenderloin, strip loin, T-bone and porterhouse varieties.
If steaks are very thick more than 1½ inches cut notches in the surrounding fat so that the steak doesn’t curl as it cooks. Bring steak to room temperature before cooking. Preheat pan, grill, or broiling tray until almost smoking before adding meat. Although marinating tender steaks is optional, all steaks taste better if lightly brushed with oil and sprinkled generously with salt and pepper just before cooking. Use garlic oil for a change of pace. Place a 1-inch+ rib eye, porterhouse or T-bone steak on a hot pan or grill. Reduce heat to medium-high and cook, turning only once, for 5 to 7 minutes for rare, 8 to 10 minutes for medium and I’m cringing, 12 to 15 minutes for ruined. Flank steaks benefit from being marinated overnight and should never be cooked beyond medium. Place a flank steak on a preheated pan and cook for 7 to 10 minutes, turning once. After resting, cut across the grain into thin strips. Tenderloin or filet steaks should not be marinated for longer than 1 hour and, because they are so lean, should not be cooked beyond medium doneness. Place a 1-inch medallion of tenderloin on a preheated pan and cook, turning once, for about 5 minutes for rare or 6 to 7 minutes for medium.
CARDINAL RULE NO. 1: If anybody wants steak sauce or God forbid, catsup on their steak, they are obviously from New Jersey and beneath contempt. Give ’em a damn hamburger instead.
Note: Yes you can cook a steak in a skillet. One of the best steaks I ever had was cooked in an old 24” cast iron heavy skillet. It was damn hot and the steak was a 6-week dryaged Angus ribeye, 2” thick coated with roasted garlic oil, salt & pepper. It seared for 4 minutes on the first side, 3 minutes on the next. Turned with prongs, not a fork. Served with a Pinnacle Peak Pale Ale and cowboy pinto beans at Pinnacle Peak outside Mesa, AZ. Out-FrigginStanding!
¾
Avoid buying steaks that are cut thinner than inch thick since they are often dry and difficult to sear without overcooking.
For optimum tenderness, choose steaks that have plenty of marbled fat don’t worry, most of this fat renders out as the steak cooks, leaving only flavor and
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Combine all ingredients, except salt. Pour over steaks and marinate overnight in plastic zipper bag. Grill steaks over medium-high heat about 3-4 minutes per side for medium-rare to medium doneness. Season with salt to taste after cooking.
MARINATED RIB EYES For someone who really loves his beef and I love rib eyes better anything, this is a strange receipt, but it is really, really good.
Naturally best served with a cold beer and fried potatoes. Yum !
For 5 14-16 ounce rib eyes minimum 1½” in thickness ¾ cup apple cider vinegar 1 cup Guinness beer 2 tbls fresh ginger 3 cloves fresh crushed garlic 1 cup dark brown sugar 1 46 oz can pineapple juice 1 cup Kikkoman’s® soy sauce
ONE OF THE BEST RIBEYES EVER A professional chef in Birmingham, AL gave this to me. Take ribeyes, about 1 lb each ¾ inch thick; salt and pepper only and put them in a smoker with chunks of apple wood. Keep at a steady 175F˚ for 1½ hours. Coat 'em lightly with mashed toasted garlic/olive oil and finished them off on the gas grill at really high heat (500˚F) for about 2½ minutes a side, rotating each side once for the grill marks.
In a heavy sauce pan heat liquids except pineapple juice and simmer. Slowly add brown sugar, stirring to make sure it blends. Add pineapple juice and wait until add ingredients are well blended. Cover and put in frig. NEVER COVER STEAKS WHILE MIXTURE IS WARM. When chilled, add steaks and marinate in a container with lots of room. Cover airtight and place in frig for 4 days, yup, I said four days. Turn once a day.
Best steak I've ever had, better than Morton's; Ruth Chris ain't even in the ballpark, and so easy. The apple wood is perfect; it's a sweet taste, not overly smoky. PS: Works with 1½ inch filets as well.
BLUE CHEESE TENDERLOIN STEAKS
Grill as you normally would over “hot” coals. Anything other than rare to medium rare is a waste of good beef. Give ‘em a damn hamburger made with Florida beef, well done of course. Blue cheese salad, Texan toast and a good Shiraz is all you need.
If you like steak and blue cheese dressing on your salad, you gonna love this…. 4 beef tenderloin steaks, cut 1-inch thick 2 tbls cream cheese, softened 4 tsps crumbled blue cheese 4 tsps plain low-fat yogurt 2 tsps minced onion 1 large clove garlic, halved Dash white pepper
BLACK BEER RIBEYES This is probably one of the best ribeye steaks I’ve ever had. I had it at a restaurant in Plano, Texas a whole long time ago and never forgot the recipe. The owner was from New Braunfels, a town with a rich German history in central Texas.
Combine cream cheese, blue cheese, yogurt, onion and pepper. Set aside.
Use any dark beer (he used Shiner Bock) or porter ale. Please don’t use Guinness. It’s a waste of a great stout and frankly it’s just too heavy for a marinate.
Rub each side of steaks with cut surface of garlic. Place steaks on grill so surface of meat is 2-3 inches from heat source. Broil 5-6 minutes. Season with ¼ tsp salt. Turn and broil 3-4 minutes. Season with remaining salt. Top each steak with an equal amount of the cheese mixture. Broil an additional 1-2 minutes. Garnish with chopped parsley.
6 1 2 2 2 4
10-12 oz rib eye steaks 12-oz bottle dark beer tbls garlic, chopped tbls red onion, diced fine tbls Worcestershire sauce healthy shakes of Tabasco® ¼ cup brown sugar, packed 1 tbl Zatarian’s Creole Mustard® 2 tbls EVOO 2 tsps salt Juice of 2 limes 154
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entirely covering and protecting the meat. No salt is necessary where the meat is already protected by fat, but a light sprinkle will do wonders. You can add herbs or other savory rubs at your discretion before the salt cover goes on, but you must make sure that an unbroken crust can form. Don't use regular salt. The fine grains are not suitable for forming the protective crust. You'll only get salty meat. Depending on the size of the roast, its density from moisture weight loss and its temperature on being placed into the oven, it can take a varying amount of time to reach the correct internal temperature. Other factors can also influence cooking time, such as the thickness of the overlaying fat, the proportion of bone, whether or not the "cap" is left on the meat, and of course the accuracy of your oven. Charts that give a number of minutes per pound can only serve as a rough and poor guideline, since this kind of guesswork is no good when you have a $50 or $100 hunk of meat and your reputation as a good cook on the line. There is absolutely no substitute for a digital thermometer to determine whether or not your prime rib roast is done. Preheat the oven to 475°F. Sear the rib roast for 15 minutes at the higher oven temperature, then turn the oven to the lower temperature (325° F) for the rest of the cooking time. Every ½ hour, baste the cut ends of the roast with the fat accumulated in the roasting pan. About ½ hour before the estimated end of the roasting time, begin checking the internal temperature For a classically juicy, red, rare piece of meat, remove the roast from the oven when the internal temperature reaches 110° ( REMEMBER: The meat will continue to cook once removed from the oven; as much as +10 degrees, putting it at the perfect 120º for rare ). Lovers of ultra-rare, super tender beef that quivers like jelly may pull their ribs at 105°F. If you are a fan of medium-rare, pull at 110°; medium at 115°. Only God can help you if you pull any later than 120°, as this is the way to dry, overdone meat. Remove the salt crust with a basting brush or a paper towel, but don't cut into the meat. Keep an
THE FINAL WORD ON PRIME RIB I realize there are many experts in the world who will give you dozens of methods for preparing prime rib. Choose any of them.
CARDINAL RULE NO. 2: Bigger is Better.
The best in the world again comes from Biechlmeir’s Bucher Kansas City, KS. And trust me you want their dry-aged Black Angus. However, at $28/lb, it is a bit expensive, but it is the best in the world, period. Although a two-bone roast looks generous if you're only feeding two people, keep in mind that the smaller cuts do not cook as well or evenly as larger pieces. I like to buy a minimum of four bones, and either expect to feast on the leftovers or plan to invite friends for dinner.
SALT JACKETING Poor Man's Dry Aging….. Once you bring home your beautiful roast, you won't want to wait to eat it. But patience generally pays off, especially with prime rib. To cook evenly, the roast must not be cold—let it stand at room temperature for about 2 hours. I buy mine 1-week before I plan to cook it. Wrap it numerous times in plastic wrap and put in the lower shelf of the frig. Then leave it the hell alone. When ready to cook, spray the exposed meat surfaces with water and coat them in flake or rock salt. Course sea salt or Margarita salt works admirably well. Your object is a solid crust of salt
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This is the Swiss steak recipe that I made a dozen times that summer. 2 pounds of round steak (tenderized) ¼ cup of vegetable oil 2 cloves of garlic, peeled and cut 1 pound can diced tomatoes 1 large onion, chopped 1 cup of beef broth 1½ cups chopped (celery, carrots, and green peppers) 1 tsp red pepper flakes 1 tbl Worcestershire sauce ½ cup chopped fresh mushrooms, sliced Salt and pepper to taste Flour as needed
eye on the thermometer readings, as the internal temperature will continue to climb. You'll gain as much as 10 degrees this way. Let the meat stand until the temperature has leveled off, which should take from ten to fifteen minutes depending on the size of the roast. Carve and enjoy. Serve with side of Au Jus sauce and Horseradish Cream Sauce.
WHISKEY STEAKS It has been said that if something sits still long enough anywhere in the state of Kentucky, somebody will cover it with Bourbon Whiskey and try to cook it. This idea came from a steak house in Kansas City. I really like this every now and then. Do this only with rib eyes; don’t try this with lean steaks like filés. They just don’t taste the same. The marbled fat in the ribeye has something to do with the great flavor. Because of the high sugar content, Southern Comfort is the best whiskey to use for this. Hell, it isn’t worth drinking so you might as well use it for this…… 2 14 oz Ribeye steaks ½ cup dark brown sugar 2 cups of Southern Comfort whiskey ½ tsp salt Just a little minced garlic
Cut steak into several pieces. Rub with clove of garlic, sprinkle with salt and pepper, and pound flour into it. Heat oil in a heavy chicken fryer or Dutch oven and cook pieces of steak until browned. Drain on a paper towel. Heat chopped vegetables and onion in broth. Place steak pot with veggies; add pepper flakes, tomatoes, including juice, and mushrooms. Cover and simmer at low heat for two hours or until tender. Great with mashed potatoes.
PORTUGUESE STEAK
Place whiskey, sugar, garlic and salt in plastic freezer bag. Mix well. Put steaks in bag, close and massage to cover steaks well. Get all the air out and put in Frig and marinate for at least 6 hours. Grill and serve as you wish and no, Bubba, you can’t drink the marinate. Throw it out and pour yourself a glass of Markers’ Mark or Old Charter, something worth sippin’. Don’t worry, they’ll make more.
SWISS STEAKS There are a couple dozen varieties of this dish. Most involve tomatoes, onions maybe green peppers and such and this recipe is no different except perhaps its origins. A traditional Portuguese meal. This is a very popular recipe in this area where the population is mostly of Portuguese decent. Got this from a newspaper in Boston. 4 steaks, ½”tthick, (Porterhouse or ribeyes) 8 sliced garlic cloves (thinly sliced) 1 tbl salt ½ tsp pepper 1 tbl chopped parsley 1 bay leaf, crumbled
The summer after my freshman year in college I went on a harvest crew to Oklahoma, Kansas and Colorado. It was a three month adventure. Cutting wheat and malting barley (Joseph Coors) for 18 hours a day for six days a week was only equal to the food, fun and sights I experienced that summer. I would ride shotgun on one of the combines and shoot rabbits, pheasants and an occasional turkey for dinner. We even had one or two rattle snakes. Actually pretty good when grilled. (Recipe follows!)
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1 2 2
½ 4 1
cup red wine tbls butter tbls olive oil cup heavy cream eggs (optional) marinated roasted red pepper
ARGENTINE GRILLED BEEF 4
lbs sirloin steak, about 2" thick
Marinade:
¼ ¼
Mash the garlic with the salt. Mix in the pepper, parsley, and bay leaf, forming a paste. Season the steaks on both sides with the paste. Place in a deep sided dish.
2 1
Slowly pour the wine over the meat and marinate at least 2 hours (better overnight).
Sauce:
Reserving the marinade remove steaks . Heat the butter and oil in large skillet over med-high heat. Fry the steaks 3 minutes each side. Remove to a clean plate and cover to keep warm.
2
¼ ½ ¼ 3 2
Add the reserved marinade to the hot pan and deglaze the browned bits . Remove from heat and quickly whisk in the cream. Place over med-low heat. Return the steaks to the pan and cook about three minutes. Sauce will thicken.
¼
cup red wine cup red wine vinegar tbls EVOO tsp chopped fresh rosemary tsp freshly-ground black pepper lb fresh mushrooms tbls EVOO cup water tbls A.1.® steak sauce tbls red wine tsp Szeged Hungarian Paprika®
Trim steak of fat. Marinate in mixture of wine, vinegar, oil, rosemary and pepper, one hour, at room temperature, turning two or three times.
While the steaks are cooking fry the eggs in a separate pan.
Heat barbecue. Remove steak from marinade and salt to taste. Grill steak over medium-high heat until done about 8 minutes on each side for medium. Let sit five minutes and cut into 1/4-inch-thick slices.
Plate the steaks placing a fried egg on top of each, followed by a red pepper. Pool some sauce around the steak and serve with fried potatoes.
ARGENTINE STEAKS
For sauce, slice mushrooms and sauté in the oil until tender. Add remaining ingredients to pan and reduce about 3 minutes. Serve hot with sliced steak.
1
(1-oz) package fresh parsley ¼ cup EVOO, divided 4 cloves garlic ½ tsp Adobo seasoning with pepper 1½ lbs seasoned skirt steaks Juice of 1 lemon
BRITISH BEER STEAKS This is about the only thing British cooks can do worth mentioning when it comes to food. They are lousy cooks, so I think they probably stole this from the Irish.
Cut (rinsed) lemon in half and squeeze juice (about 1 tablespoon) into food processor. Remove large stems from (rinsed) parsley and add to lemon juice with 3 tablespoons olive oil, garlic and Adobo seasoning. Pulse 10–15 times until coarsely chopped and blended.
Using lager beer for a simple marinade is really outstanding for good cuts of meat. You want to use those cuts with a little marble like ribeyes. The marble soaks up the flavor of the marinade. One fact. Never marinade anything in beer for more than two hours. Beyond that, the alcohol starts to break down the meat fibers and frankly, it isn’t a pretty sight. 4 12-14 oz Ribeyes 2 tsps salt 2 tsps lemon pepper 3 bottles of imported German Lager
Preheat large sauté pan on medium-high 2–3 minutes. Add remaining 1 tablespoon olive oil to pan; swirl to coat. Add steaks and cook 6–8 minutes, turning often, until internal temperature reaches 145°F. Top steaks with parsley mixture and serve.
Rinse steaks and place them in a big plastic bag or container. Sprinkle each side with the salt and pepper. Pour in two bottles of beer. Marinate for 1-2 hours. You drink the third bottle dummy.
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4½ oz cornflower 3 oz plain flour 4 tsps baking powder 1 tsps mustard powder 2 tsps semolina 1 tsp salt Peanut oil, for deep-frying
PHILIPPINO STEAK 2½ 1 1 6
lbs steak, head cabbage small onion oz beer ½ tsp red pepper flakes 3 medium carrots 3 cups rice, cooked Salt and pepper to taste Kikkoman’s® Soy Sauce to taste
In a shallow dish, mix together soy sauce and sherry. Add steaks and turn until well coated. Marinate for 30 minutes. Remove steaks. Pat dry on paper towel. Reserve marinade.
Pre-cook rice ahead of time. Dice meat and brown in skillet in a little sesame oil. Chop cabbage into bite sized pieces. Dice onions and slice carrots into thin slices. Add cabbage, onions, carrots, pepper flakes and beer to meat just before meat is done. Cook together until tender. Add cooked rice and mix well. Simmer about 15 minutes. Season as desired.
Heat the oil in a large frying pan or wok. Fry steaks over a high heat for 2 minutes on each side, or until well browned. Add ginger and sugar to marinade. Stir until sugar dissolves. Add to pan or wok. Cook for a further 5– 6 minutes for medium steaks. Remove steaks using a slotted spoon. Cut into thin slices. Arrange on serving plates. Garnish with spring onions and carrot. Serve with sauce.
RUSSIAN STEAK This rustic way to prepare Russian steak is a great recipe for hearty dinner parties or exotic flare on the same old beef. 2 lbs. round steak, cut 1" thick 1 tsp salt ¼ tsp pepper 6 tbls flour 2 tbls shortening ¼ cup catsup ½ cup diced celery 1 cup tomatoes 2 oz canned mushrooms 4 tbls cold water 1 tbls chopped green pepper 3 tbls chopped onion
In step 2, adjust the cooking time for the steaks according to your taste. Cook for 3–4 minutes for rare, 5– 6 minutes for medium and 10 minutes for well done. You can replace the sherry with Japanese rice wine.
SPANISH STEAK 2
pounds ground round ½ cup onion, finely chopped 4 slices bacon; cooked and crumbled 1 egg 1 tsp kosher salt 1 tsp surprise: Spanish paprika ⅛ tsp black pepper 16 oz tomato wedges; drained 12 olives, pimiento-stuffed; sliced ½ cup cheddar, shredded 1 green pepper cut in rings 1 medium onion sliced and separated into rings Dash hot sauce
Mix catsup, flour and vegetables. Brown mean, which has been cut into serving pieces. Season with salt and pepper. Put into baking dish, and put mixed vegetables on top. Bake in a 325°F degree oven for 2½ hours. Remove mean and thicken gravy with remaining flour and the ¼ cup water. Serve with either curried rice, potatoes or pasta.
Combine first 8 ingredients; mix lightly. Place meat mixture on a lightly greased sheet of aluminum foil, and shape into an oval loaf, 2 inches thick. Top with remaining ingredients; seal foil and place in a 13x9x2" baking pan. Bake at 400°F for 35 to 40 minutes or until done.
JAPANESE STEAK 2 2 4 1 4½ 4½
12 oz NY strip steaks, ¾" thick zucchinis small red or brown onions red pepper flakes oz snow peas oz baby corn
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4 1 2 2 1 1 1 1 1 1 1
MONGOLIAN BEEF 1
¼ ¼ 2 1 1 2 2 4
pound flank steak, cut into thin strips cup Kikkoman’s® Soy Sauce cup cilantro, chopped cloves garlic, minced tbl hoisin sauce tbl sesame oil tsps sugar tsps peanut oil for stir frying cups of cooked white rice
½ ½
Combine soy sauce, cilantro, garlic, hoisin sauce, sesame oil, and sugar. Whisk until well blended. Pour marinade over beef, cover and chill for one hour, or overnight. Heat peanut oil in wok until hot. Stir fry beef strips for five minutes or until done. Serve beef with hot, cooked rice. Tip: Place the steak in freezer for 20 minutes and it will be much easier to slice.
Pound black peppercorns into each steak. Brush with oil and allow to sit at room temperature for 30 minutes. Heat 1 tbl oil and 2 tbls butter in large skillet. Pan sear steaks 2 minutes on each side. Pour 2 tbls whiskey over steaks and carefully ignite with fire starter or extra long match. When flames die out, remove steaks to heated plate. Keep warm.
MORTON'S CLASSIC PEPPERCORN STEAKS The Morton’s in Kansas City is typical of all Morton's restaurants. Expensive, but outstanding service and the food is exceptional. 95% of the time I want their rib eye, but when in KC this is the only thing to have. 6 1 1½ 2
½ 3
¾
tbls crushed black peppercorns tbl oil tbls butter tbls Bourbon whiskey large onion, chopped tbl parsley, chopped tbl ground pepper cup beef broth tbl Worcestershire sauce tbl dry mustard clove fresh garlic, chopped cup dry sherry cup heavy whipping cream
Add chopped onion, garlic, chopped parsley, ground black pepper, beef broth, mustard, sherry and whipping cream to pan juices. Sauté over high heat 5 minute, until slightly reduced and thickened.
Kansas City Strip Steaks about 2" thick tbl of unsalted butter tbls chopped shallots tbls cracked red, green, white, and black pepper cup Cognac tbls undiluted store-bought veal demi-glace cup heavy cream
Return steaks to skillet, cover and simmer 5 minutes. Remove lid and continue to simmer 2 minutes.
CAJUN FILET MIGNON 1½ 1
lbs ground chuck egg ½ cup bread crumbs ½ cup finely chopped onion ½ tsp Zatarian’s Creole Mustard® 2 cloves garlic, chopped 1 package thick cut bacon Oil for frying Salt & black pepper Garlic powder Red pepper Toothpicks
Salt In a sauté pan, melt the butter over low heat. Add the shallots and peppercorns and sauté for 5 minutes, or until shallots are soft. Add the Cognac, raise the heat to medium, and cook the Cognac almost completely. Add 3/4 cup of water and the demi-glace. Bring to a boil, stirring until demi-glace dissolves. Add the cream and bring to a simmer. Cook for about 5 minutes, or until thickened. Season with salt. Set aside to cool. When cool, cover and refrigerate for up to 3 days.
PEPPERED STEAKS
Mix egg and mustard. Add ground chuck, breadcrumbs garlic and onion. Add seasonings Generally, a layer of salt, black pepper and garlic powder is added to each side then a pinch or two of red pepper.
Ok. Now we’re going to get a little fancy, but you had better be prepared for lots of compliments. The following is just plain good. 4 New York strip steaks, 1” thick
Weigh out 5 ounce of the mixture and make into a meatball then flatten slightly. Wrap a slice of bacon or two around the meat and fasten with toothpick. Fry up in pan—a few minutes on each side.
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1½ tsps dried oregano leaves, crushed 1½ tsps salt Lemon slices (optional) Pinch of pepper
THE PERFECT FILET MIGNON 1 5 5 4 2
(8-oz) bottle zesty Italian salad dressing beef tenderloin fillets, 1½ to 2” thick slices bacon tsps steak sauce tbls melted butter + 1 tsp hot water
Combine seasoning ingredients; press evenly onto both sides of beef steaks.
Pour the salad dressing into a shallow pan, place the steaks in the pan, and let them marinate for 3 to 4 hours. Prepare a fire in a charcoal grill. Wrap a strip of bacon around each steak, securing it with a toothpick.
Heat oil in large nonstick skillet over medium heat until hot. Place steaks in skillet; cook 12 to 15 minutes for medium rare to medium doneness, turning occasionally. Sprinkle with lemon juice.
Grill the steaks over hot coals for about 8 minutes per side (5 minutes per side for rare). Baste with a mixture of steak sauce, butter and hot water. For perfect steaks, turn them only once. Use a spatula never a fork to turn them.
Sprinkle cheese and olives over steaks. Garnish with lemon slices, if desired. Tip: Steaks may be carved into thin slices and served on top of warmed pita breads. Sprinkle with cheese and olives.
PAN FRIED PORTERHOUSE STEAKS
BEEF IN BEER AND ONIONS
If the weather is lousy outside, then pan-frying a thick no less than 1½ ” porterhouse steak right in the kitchen is a great way to go. The key to success is a big cast-iron skillet. It’ll cause a whole bunch of smoke in the kitchen, but it’s worth it.
Beef is slowly braised with onions and dark beer.. The onions will break down and combine with the beer to create a rich and flavorful natural gravy. 2 lbs chuck or beef roast, cut into 6- 8 slices 2 tbls butter 2 tbls EVOO 5 medium onions, peeled and thinly sliced 1½ tbls flour 2 cups dark beer 3 sprigs fresh thyme 1 bay leaf, crumpled Salt and freshly ground black pepper to taste
Pat steaks dry; sprinkle with salt and pepper. Heat castiron skillet over medium-high heat for ten minutes. Coat with oil. Place steaks in pan; cook, until seared and brown on one side, about 4-5 minutes. Turn and cook 4-5 minutes on the other side for medium-rare; 6 minutes for medium. Over 7 and you’ve just wasted a very expensive piece of meat…. Remove from skillet. Let the cooked steaks rest on a board while you make this dipping sauce: 2 tbls butter 2 cloves finely chopped garlic 2 tsps Worcestershire sauce ¼ cup Jack Daniel’s Tennessee whiskey 1 tbl of Heinz 57® Sauce
Sprinkle both sides of the beef slices generously with salt and pepper. Heat a large heavy Dutch oven over high heat until very hot. Add butter and olive oil and brown meat quickly on both sides. Remove beef and set aside. Add sliced onions to the drippings. Lower heat and sweat onions until soft and lightly browned, stirring often. Add flour to onions. Cook, stirring constantly, until the flour is lightly browned.
Melt butter in skillet; stir in garlic; cook for 20 seconds. Add Worcestershire, 57 sauce and whiskey. Bring to a low boil; remove from heat and let set for 1 to 2 minutes. Naturally best served with a nice glass of Jack over ice.
Add beer to onion and flour roux, stirring until thickened. Add thyme and bay leaf. Return beef to the pot and cover pot. Cook over low heat about 2½ hours, until beef is tender. Check often to be sure the beef is covered in liquid, adding more beer or water if necessary. Serve with buttered noodles or rice.
GRECIAN BEEF 2 1 1 2 1 1½ 1½
beef ribeye steaks, cut 1” thick tbl EVOO tbl fresh lemon juice tbls crumbled feta cheese tbl chopped pitted Kalamata or ripe olives tsps dried basil leaves, crushed tsps garlic powder
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VERY SIMPLE STEAK DIANE
CAJUN RIBEYE BURGUNDY
This is very simple and the flavor is outstanding. Try using portabella or proticini rather than everyday Pennsylvania mushrooms. And good Lord never use canned !! 2 boneless beef top loin steaks, cut 1” thick 1 tsp grated lemon peel ¼ tsp pepper
This recipe was the winning entry in the 1997 Texas Beef Cook-off. 4 rib eye steaks 8-oz, 1-inch thick 3 tbls Cajun seasoning 1 tbl EVOO 2 tbls fresh oregano, chopped fine 1 tbls fresh thyme, chopped fine 1 tbls fresh rosemary, chopped fine 1 tsp garlic, minced 1 cup Burgundy wine Salt and pepper to taste
Sauce: 1 ½ 2 1 ¼ 1 2 1 1
Rub steaks on both sides with Cajun spice mix, adding salt and pepper to taste. In a heavy skillet, preheated over high heat, quickly brown the steaks 2 minutes on each side. Remove steaks to platter. Reduce heat to medium and add oil. Sauté herbs and garlic in oil until fragrant and slightly brown. Reduce heat to low and add Burgundy. When wine starts to bubble, return steaks to skillet. Reduce heat to a simmer. Cover and cook for 5 minutes.
tbl vegetable oil lb small mushrooms, sliced tbls finely chopped shallots or green onions tbl brandy cup half-and-half tbl fresh lemon juice tsps Dijon-style mustard tsp Worcestershire sauce tbl small capers
Heat oil in large nonstick skillet over medium heat until hot. Add mushrooms and shallots; cook and stir 3 minutes or until tender. Remove. Wipe skillet out with paper towels; spray with cooking spray. Heat over medium heat until hot. Combine lemon peel and pepper; press onto beef steaks. Place steaks in skillet; cook 12 to 15 minutes for medium rare to medium doneness, turning occasionally. Remove; keep warm.
Remove steaks to platter and keep warm. Boil liquid until reduced by half. Spoon sauce over steaks and serve.
BABY COW SCALOPPINI Bambi’s 3rd cousin, Italian style. I know that for one reason or another, there are a number of people who won’t eat veal. To that bunch of weenies I say Good ! That leaves more for me. 2 tbls EVOO 1 stick butter 1 lb sliced veal ¾ cup flour 1 tbl lemon juice 1 tsp capers 2 tbls flakes parsley ½ sliced lemon Salt & pepper
Add brandy to skillet; cook and stir until browned bits attached to skillet are dissolved. Stir in half-and-half, lemon juice, capers, mustard and Worcestershire sauce. Stir in mushroom mixture; heat through. Carve steaks. Serve with sauce.
CHICKEN FRIED STEAK As you all know, it ain’t chicken! Towards the end of this thing you will find a list of places I’ve eaten over the years and those are my favorites. In the Kansas City section you will find the address of Stroud’s. This place ain’t Delmonico’s, but most of the time you can’t get in without a minimum two-hour wait. The Chicken Fried Steak is one of their specialties. Mine’s better……. 1 lb top round steak 3 cups buttermilk 2 tsps hot sauce 4 sprigs fresh thyme 2 cups all-purpose flour, plus 2 tbls 1 tbl ground cumin
Heat oil and half the butter in skillet over a medium-high heat. Coat thinly sliced veal in flour and brown both sides in the hot skillet. Transfer to a warm platter and season with salt and pepper. Remove skillet from heat, add lemon juice, capers, parsley and remaining butter. Stir. Briefly warm sauce to medium heat. Pour sauce over veal on warm platter garnish with lemon slices and serve.
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1 tbl salted butter Sea salt and freshly ground black pepper Six 6-oz steaks, such as New York Cut fresh parsley, chervil, sage or chives
½
tsp ground sage 2 eggs 4 strips bacon 2 tbls chopped fresh parsley leaves Kosher salt
To make the coulis: Place the butter in a heavy skillet over medium heat and once it is beginning to melt, add the leeks and stir. Cook until the butter sizzles, then reduce the heat to medium-low, cover and cook until the leeks are tender through, and stirring occasionally to be sure they don’t stick, about 20 minutes.
Slice the steak into 4 pieces. Place each piece between 2 pieces of plastic wrap and pound thin, about ¼ -inch thick. Place the pieces in a shallow bowl and pour over 1 cup buttermilk, 1 teaspoon hot sauce, and thyme leaves; season with salt and pepper. Marinate overnight.
Remove the leeks from the heat and transfer them to a food processor. Add half the cream and puree the leeks, slowly adding the remaining cream. Season to taste with salt and pepper, then with nutmeg. Transfer the coulis to a small saucepan and keep warm over low heat.
In a shallow plate, season 2 cups flour with cumin, salt, and pepper. In another shallow plate lightly beat the eggs and add 1 cup buttermilk and 1 teaspoon hot sauce; season with salt and pepper. Remove the steaks from the marinade and shake off the excess buttermilk. Dredge in the flour, dip into the beaten egg mixture, and dredge again in the seasoned flour; set on plate to rest for a few minutes while you cook the bacon.
Melt the butter in a large heavy-bottomed skillet over medium heat. When the butter is very hot but not smoking, add the steaks and cook on the first side about 5 minutes. Turn the steaks, season them with salt and pepper, and cook until they are done to your liking.
Slice the bacon into 1-inch pieces and place them into a large cold skillet. Set the skillet over medium heat and cook until the bacon is crisp. Drain the bacon on paper towels and reserve the fat in the skillet. Cook the steaks in the bacon fat over medium heat until they are golden brown on each side, about 10 minutes; set aside and keep warm.
For a rare steak, the way steak is eaten in my house, another 2 minutes will suffice, 3 for med-rare.
CAJUN WHISKEY ROAST 2 8 4 1 1 1 1 4 2 3 3
Drain off all but about 3 tablespoons of the fat from the pan. Add 2 tablespoons flour and cook for about 3 minutes breaking up any lumps. Slowly pour in the remaining cup of buttermilk stirring constantly to break up lumps. Cook for 5 minutes until thickened; season with salt and pepper and stir in the parsley. Place the steaks on plates and top with the gravy; garnish with bacon, add mashed potatoes and more gravy.
PAN FRIED STEAK WITH LEEK COULIS
ozs Cajun seasoning 4-oz beef tenderloin steaks ozs Bourbon tsp parsley, chopped onion, julienne cut red bell pepper, julienne cut green pepper, julienne cut mushrooms, sliced cloves garlic, minced ozs oil ozs butter
In a large cast iron skillet, heat oil until just before smoking point. Rub each steak with a generous portion of Cajun seasoning. Place steaks into hot skillet and cook until blackened on the outside on both sides. Remove steaks from pan.
Steak, Parisian style. Believe it or not the French did not manage to screw this up. It’s pretty darn good. Coulis is a French form of thick sauce made from puréed and strained vegetables or fruits. A vegetable coulis is commonly used on meat and vegetable dishes, and it can also be used as a base for soups or other sauces.
Pour all excess oil from pan and wipe pan clean with a towel. Place back on the stove. Add the butter and sauté the vegetables until glossy but crunchy. Add Bourbon and reduce by half, then add the parsley and pour over the steaks and serve.
Leek coulis: 2½ 2
tbls salted butter lbs leeks, white part only, cut into thin rounds ¾ cup plus 1 tbl heavy cream Fine sea salt and freshly ground black pepper Freshly grated nutmeg
For the steak: 162 Cajun In The Kitchen, ©2010, 2013
flour with Essence. Dredge the veal shanks in the seasoned flour, coating each side completely. When the oil is hot, sear the shanks for 2 to 3 minutes on each side, or until very brown on all sides. Remove the shanks and set aside. Add the onions to the pan and sauté for 2 minutes. Add the carrots and celery and continue to sauté for 1 minute. Season with salt and pepper. Stir in the garlic, bay leaves, and thyme. Cook for 1 minute. Deglaze the pan with the red wine, scrapping the bottom and sides to loosen the browned particles. Add the stock. Bring the liquid up to a boil and reduce to a simmer. Add the shanks and continue to cook for about 2 hours, basting the shanks often, or until the sauce is stew-like and the meat falls of the bone. Season with salt and pepper.
BEEF BOURBONNAIS ¼ ½ 1
¼ 1
½ ½ 16 1
½ ¼ 1
cup bacon drippings lb mushrooms, fresh sliced tbl flour tsp fresh ground pepper can beef consommé cup Bourbon cup wine vinegar small whole onions lb lean round steak, cut in 3/4 inch cubes tsp salt tsp thyme, crumbled pkg egg noodles, cooked and buttered
Brown onions and mushrooms in bacon drippings. Remove and reserve. Add steak and brown on all sides Sprinkle flour, salt, pepper and thyme over meat. Stir until blended.
GRILLED FLANK STEAK NO 1 This is real easy and it is soooo good. Depending on the number of people to serve, take one flank steak and place it in a plastic bag with ½ tsp seasoning salt, ½ cup water, ½ cup balsamic vinegar and 4 crushed cloves of garlic. Shake to mix well and put in frig for 24 hours.
Combine 1 cup broth, 3 tablespoons cider vinegar, 1/4 cup Bourbon and pour on steak. Simmer uncovered 2 hours, adding remaining broth, vinegar and Bourbon so that steak is barely covered. Add water as needed. Add onions to steak and cook 30 minutes. Add mushrooms. Serve with buttered noodles, rolls, and tossed salad.
Grill the flank steak over med high heat and baste it with the marinate.
OSSEO BUCO
GRILLED FLANK STEAK NO.2
I absolutely love this. There is a little Italian restaurant at Seven Corners in Northern Virginia that has two specialties: Veal Chops and Osseo Buco. I have eaten there at least twelve times and have never had anything else. The chops are to die for had and the Osseo is without equal. I had my first glass of Pinot Giriego there a number of years ago. I just wish I could remember the name of the damn place…… 1 cup EVOO ½ cup flour 6 each veal shanks, about 12 oz each 2 cups med diced onions 1 cup med diced carrots 1 cup med diced celery 2 tbls chopped garlic 3 bay leaves 2 tbls chopped fresh thyme 1 cup red wine 1 lb new potatoes, quartered and cooked 2 quarts veal or dark stock ¼ cup parsley
Trim a 1½ pound flank steak and place in a resealable plastic bag. Mix together ½ cup dry red wine, 1/3 cup chopped sweet onions like Vidalia, 1 tbl low-sodium soy sauce and 2 cloves minced garlic. Add to bag, seal, and refrigerate overnight. Heat grill. Remove steak from bag and discard marinade. Salt and pepper steak. Grill 5 minutes on each side or until desired doneness. Carve steak across grain into thin slices.
GRILLED FLANK STEAK NO. 3 I think you pretty much have the idea about flank steak. The final method is really my favorite. Melt 1 stick of butter. Add 1 tsp of seasoning salt and 4 crushed cloves of garlic. Mix very well and simmer for 1 minute. Brush liberally over both sides of flank steak. Seal in plastic bag for minimum of 3 hours. Melt another stick of butter and add 4 crushed garlic cloves. Mix. Place flank steak on hot grill. After 1 minute turn over and baste the top with the new butter/garlic mixture and salt and pepper to taste. Turn and repeat. Cook for approximately 5 minutes and turn and cook this side for about 4 minutes. Cooking time per
In a large stock pot or braising pot, add the olive oil. Season the veal shanks with salt and pepper. Season the
163 Cajun In The Kitchen, ©2010, 2013
side depends on size of steak and preferred doneness. For a three-four lb steak, the time above should result in a rare to med rare flank steak. Oh, did I tell you to baste with the butter/garlic mix? Slice and serve hot.
1 2
tsp ground pepper cloves chopped garlic
Hint: As a side to the flank steak, boil a couple of large artichokes in water with 5 crushed garlic cloves and a tbl of salt and serve with drawn butter. Not bad at all.
Melt butter in large skillet and sauté’ onions until tender. Dredge beef cubes in flour and brown them in a separate skillet with oil and butter. Add browned meat, salt, pepper and garlic to onions. Add enough beer to cover. Cover tightly and simmer till meat is tender.
ROAST BEEF FIT FOR A KING
GREEN CHILI BEEF BURROS
1 3 1 1 4 3
¼ 1 2 8 2
½ 1
3-lb roast cut of top sirloin steak, boneless tbls EVOO, divided tsp salt tsp ground black pepper large yellow onions, peeled and thinly sliced large cloves garlic, finely chopped cup flat parsley leaves, roughly chopped tbl EVOO tbls lemon juice Portobello mushroom caps tbls flour cup dry red wine cup beef stock or broth
I'm not a big fan of Mexican food, but here are a couple that I've tried and are pretty good. Lots of flavor but not a lot of heat. 2 pound rump roast 1 cup chopped onion 1 envelope taco seasoning mix 2 tsps dried leaf oregano, crumbled 1 tsp garlic powder 1 10-oz can diced green chilies 1 can (15 ozs) tomato sauce Layer ingredients, meat first, in crock-pot. Cook on low for 8-10 hours. Do not stir for first 5 hours. Shred meat after 7 hours. Serve on flour or corn tortillas. Top with sour cream, if desired.
Preheat oven to 425°F. Rub steak with olive oil and season with salt and pepper to taste. In a large casserole on the stovetop, sear beef on both sides. In a heavy roasting pan combine onions and olive oil and roast in oven for 20 minutes, until onions begin to caramelize. Place charred roast on top of onions and roast until internal temperature is 135° for med rare or higher, about 45 minutes. In final 15 minutes internal temperature of beef should be approximately 120°, mix garlic cloves, flat parsley leaves, extra virgin olive oil and lemon juice and brush mixture on steak and on Portobello mushroom caps. Add mushroom caps to roasting pan while the beef cooks for final 15 minutes.
SAVORY POT ROAST
Remove roast, place on carving board and allow to rest. Place onions and mushroom caps on platter.
Preheat oven to 350. Season roast lightly. Add 1 tbl oil/bacon fat/whatever to skillet and brown all sides of roast over med-high heat. Place roast in roasting pan. Combine remaining ingredients.
I think this is one of the best recipes for what is normally a rather boring dinner. 1 3-4 lb beef shoulder or chuck roast ¼ cup red wine 2 tbls Worcestershire sauce 2 tbls Kikkoman’s® Soy Sauce ¼ cup catsup 1 tsp minced garlic 2 tbls steak sauce Dash of Tabasco®
Pour excess fat from roasting pan, leaving 1 tbl Add 2 tbl flour and cook on stovetop for 2 minutes. Add ½ cup dry red wine and reduce by half. Add 1 cup beef stock or broth
Pour over roast. Cook covered for 1½ hours. Pull at 150° internal temp for medium rare.
BEER BROILED BEEF 4 1 4 3
½ 4 1
lbs cubed beef pint dark beer tbls butter sliced onion cup flour tbls EVOO tsp salt
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1½
CAJUN COUNTRY POT ROAST
¼ 1½ 1½ ½
1 2 2 1 1 6 1
2-lb blade cut chuck roast tsps kosher salt tsps cumin tsp cayenne pepper medium onion, chopped cloves garlic, smashed cup tomato juice ¼ cup balsamic vinegar ½ cup dark raisins 1 tbl brown sugar 1 tbl lemon juice Vegetable oil
2 1 2 2
tsps freshly ground black pepper tsp cayenne pepper tbls minced garlic cups crumbled cooked cornbread cup chopped green onions tbls finely chopped parsley 4 to 5-lb beef brisket, trimmed tbls vegetable or EVOO 12-oz beers
Combine the flour and oil in a cast iron skillet and cook over medium heat, stirring constantly, until a roux is formed that is the color of peanut butter. Transfer roux to a small bowl and set aside. In the same skillet, cook the ground beef and pork over medium-high heat until well browned, about 8 to 10 minutes. Add the onions, bell peppers, celery, Cajun seasoning, ½ teaspoon of the salt, ¼ teaspoon of the black pepper and the cayenne pepper and cook until the vegetables are softened, about
Preheat the oven to 190-200F°. Place a wide, heavy skillet or fry pan over high heat for 2 minutes. Meanwhile, rub both sides of meat with the salt and cumin. When the pan is hot really hot brown meat on both sides and remove from pan. Add just enough vegetable oil to cover the bottom of the pan then add the onion and garlic. Stir constantly until onion is softened. Add the tomato juice, vinegar, olives, and raisins. Bring to a boil and reduce the liquid by half. Create a pouch with wide, heavy duty aluminum foil. Place half the reduced liquid/chunk mixture on the foil, add the roast, and then top with the remaining mixture. Close the pouch, and wrap tightly in another complete layer of foil. Cook for 3 to 3½ hours or until a fork pushes easily into the meat. Remove from oven and rest still wrapped for at least ½ hour. Snip off 1 corner of the foil pouch and drain the liquid into a bowl or measuring cup. Add some of the “chunkies” and puree with an immersion blender. Slice meat thinly, or pull apart with a fork. Serve with sauce.
BRISKET
4 minutes. Add the garlic and cook for 1 minute. Add the roux mixture and 1 ½ cups water and stir well to combine. Bring to a boil, then reduce heat to a simmer and cook for 10 minutes. Set aside to cool to room temperature. Add the crumbled cornbread, green onions and parsley, and stir well to combine.
BEER-BRAISED STUFFED BRISKET This isn’t as much trouble as it looks if you organize things up front. Anyway it’s worth it. 6 tbls all-purpose flour ¼ cup vegetable oil ½ lb ground beef ½ lb ground pork 1 cup chopped onions ½ cup chopped green bell peppers ½ cup chopped celery 1 tbl Cajun seasoning 2½ tsps salt
Preheat the broiler to high. Using a sharp, thin knife, cut a pocket in the brisket from the thin side of the meat. Be careful not to pierce the 3 sides, the top or the bottom. Season the meat on both sides as well as inside the pocket with the remaining 2 teaspoons of salt and 1 ¼ teaspoons of black pepper. Carefully stuff the brisket with the meat and cornbread mixture, reserving ⅔ cup of the stuffing on the side. Using a large trussing needle and cotton string, carefully 165 Cajun In The Kitchen, ©2010, 2013
sew the open side of the brisket. Rub the brisket on both sides with the vegetable oil. Place brisket in a Dutch oven or roasting pan just large enough to hold the brisket and broil until golden brown on both sides, about 15 minutes. Add the beers and the reserved meat stuffing to the Dutch oven and cover the pan.
Brisket is better if made a day in advance.
SMOKED BEEF BRISKET 1
¾ ¼ ¼ ¼
Reduce the oven temperature to 300 degrees F and cook the brisket for 2 hours. Uncover the pan and carefully turn the brisket. Bake the brisket, covered, for 2 hours longer, or until the brisket is very tender.
2 1 2 2 1 1
Remove the brisket from Dutch oven and set aside, lightly covered with foil, to rest for 15 to 20 minutes before serving. Brisket will carve more easily when cooled. Place the Dutch oven on the stovetop and cook the drippings until reduced to a gravy consistency. Depending on how airtight your pan is, you might not need to reduce the cooking liquid at all.
6-lb beef brisket cup Szeged Hungarian Paprika® cup black pepper cup salt cup granulated sugar tbls cayenne powder tbl crushed Rosemary tbls onion powder tbls garlic powder tbl cayenne pepper tbl dry mustard
In a bowl, combine paprika, black pepper, salt, sugar, chili powder, onion powder, garlic powder, cayenne pepper and dry mustard. Apply spice rub liberally. Let marinate in refrigerator for 12 hours prior to cooking. Cook or smoke fat side up at 180 to 200°F for 6 hours— approximately 1 hour per pound. An alternative method is to slow-cook the brisket in the oven at 200° for approximately 5 hours.
and cook for 2 minutes.
PASSOVER BRISKET This recipe came from Emeril Largesse. It sounded good so I had to try it. L’Chiam ! Boy was I glad I did…..It really is very good. 8 lbs brisket 1 quart beef stock unsalted 3 large onions, sliced 3 tbls vegetable oil 2 tsps salt 2 tsps Essence of Emeril Garlic cloves
TEXAS-STYLE BEEF BRISKET Although this recipe requires a covered grill and lots of time, it is worth the effort. 6-8 lbs boneless beef brisket 1 cup onion, finely chopped 2 tsps Szeged Hungarian Paprika® ½ tsp freshly ground black pepper ½ cup water 2 cups A.1.® steak sauce ½ cup red onion, finely chopped 2 cloves garlic, chopped 2 tbls butter 1 cup catsup 1 tbl brown sugar ¼ tsp crushed red pepper
Preheat oven to 500°. Using a paring knife and your finger, stuff brisket all over with garlic. Place brisket in a baking dish or casserole and bake until browned on top, remove from oven, turn brisket and return to oven until browned on both sides. Reduce oven temperature to 350°. Add enough beef stock to casserole to come up 1 inch on sides, cover with foil and bake one hour. While brisket is cooking, heat a large skillet over medium high heat and sauté onions in vegetable oil, stirring occasionally, until caramelized and most liquid has evaporated, about 20 minutes. Set aside. Remove brisket from oven after one hour and add caramelized onions and all remaining ingredients, moving meat around to combine ingredients. Cover and continue to bake until very tender but not falling apart, another 2 to 3 hours. Remove brisket to a carving board and slice. Strain reserved cooking liquids and pour over sliced brisket. Brisket may be returned to casserole dish and allowed to cool, then served the next day. Reheated in oven.
Trim fat from brisket to ¼”. Combine onion, garlic, paprika and black pepper. Rub mixture evenly over surface of brisket. Place brisket, fat side up, in large disposable pan. Add ½ cup water. Cover pan tightly with aluminum foil. Place in center of grid over very low coals. Single layer of coals with space in between each. Close cover on grill and cook 5 hours, turning brisket over every 1½ hours. With a baster, remove fat as it
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wrapping, but you can if you want to. It’s just as good without all the work. 3 lbs ground beef ¾ lb Italian ground pork ½ cup onions, fresh diced med ¼ cup horseradish 2 tbls garlic, fresh chopped very fine ¾ cup Chile sauce 2 tsp Lawry’s Seasoning Salt® 2 tsp black pepper, table grind ¼ cup sour cream ¼ cup parsley fresh chopped fine, no stems 2 tsp oregano or marjoram, dry 2 cups Japanese bread crumbs (Panko)
accumulates in pan. Add additional ½ cup water to pan, as needed. Add briquettes as needed to keep coals at a very low temperature. Remove foil from pan. Remove brisket and place on grid directly over very low coals. Remove and reserve 1-cup of the pan drippings. Mix remaining pan drippings with 1-cup of the prepared steak sauce. Brush mixture over brisket. Close grill cover and continue cooking 1 hour, brushing occasionally with sauce. Meanwhile, cook ½ cup finely chopped red onion in the butter until tender. Stir in remaining 1-cup steak sauce, reserved pan drippings, catsup, brown sugar and crushed red pepper. Simmer 10 minutes. Serve with the brisket.
MEATLOAF
Preheat your oven to 350°.
GEORGIA COUNTRY MEATLOAF 2½ 1¼ 2
¼ 4 2 1 1 1 1 1
Using the large mixing bowl, add the beef and pork and mix thoroughly. To the bowl, add the onions, horseradish, garlic, Chile sauce, salt, pepper, sour cream, parsley and oregano. Mix for 5 minutes. Add the crumbs and mix for 3 minutes.
lbs ground beef lbs ground pork slices broad, made into crumbs cup oatmeal eggs, beaten tsp salt tbl hot sauce cup tomato sauce medium Vidalia onions, chopped small can evaporated milk tsp pepper black, white or red
Using a sheet of parchment baking paper 18 by 24 inches, place the small end in front of you on a worktable. Place the meat in a log form on the end of the paper approximately 5 inches high and 5 inches across; press the meat tightly so there are no air holes in the log knead as you would when pressing pizza dough. Smooth the ends and leave 4 inches at each edge of the paper. Roll the meat in the paper away from you. Place the rolled log onto a baking sheet pan. Place the sheet pan into the oven and bake for 1 hour and 15 minutes or until the internal temperature is 160° and remove from the oven.
Sauce: 1
¼ 2 1 1
tbl brown sugar cup tomato sauce tbls milk tbl prepared mustard tbl vinegar
BISCAYNE MIRACLE MILE MEATLOAF Another fond memory from the beach side cafeteria in Coral Gables, FL. 1 lb ground beef 1 lb ground pork 1½ cups crushed corn flakes 1 egg, slightly beaten ½ cup onion, chopped 1 tbl fresh chopped parsley 1 tbl Worcestershire sauce 1 10½-oz can of tomato bisque soup 2 slices bacon, chopped Salt & pepper to taste
Preheat oven to 400F. For the loaf, mix all ingredients together, shape and place in greased loaf pans. Bake for about 1 hour, basting occasionally with the pan juices. To make the sauce, mix all ingredients together in a small saucepan. Heat just until hot and pour over individual slices of the meatloaf.
MRS. O'LEARY'S CHICAGO MEATLOAF They love two things in Chicago: Italian sausage, horseradish and deep dish pizza. I know, I know, that’s three, but the pizza is a whole ‘nother story….. You can get the Meat Loaf for lunch at Lawry’s in Chicago. They are known for their unbelievable prime rib, but this is pretty damn good as well. I don’t bother with the paper 167
Cajun In The Kitchen, ©2010, 2013
Combine ingredients well. Shape into loaf and bake @350° for 1½ hours. Combine ½ can undiluted tomato soup with 2 tbl Tabasco and chopped parsley for sauce.
RIB ROAST WITH GARLIC THYME SAUCE 1 1 2 3
®
BACON CHEESEBURGER MEATLOAF
¼ 2 1½ 1 4 1½ 1½
Man you gonna love this…… 1 lb ground chuck 10 slices bacon, cooked and crumbled 1 8-oz package sharp Cheddar, grated 2 large eggs, lightly beaten ¼ cup bread crumbs, toasted ¼ cup Hellmann’s Mayonnaise® 1 tbl Worcestershire sauce ¼ tsp salt ¼ tsp ground black pepper ½ cup ketchup 2 tbls prepared mustard 1 3-oz can French fried onions
8-lb trimmed prime beef rib roast tbl vegetable oil heads garlic tbls chopped fresh thyme leaves cup minced shallot tbls red-wine vinegar cups dry red wine fresh bay leaf cups veal or beef broth tbls unsalted butter, softened tbls all-purpose flour, if using beef broth
Preheat oven to 475°F. Put roast, rib side down, in center of a 13 by 9-inch flameproof roasting pan and rub all over with ½ tbl oil. Cut about ½” from tops of garlic heads to expose cloves and discard tops. Rub beef all over with cut sides of garlic and sprinkle with 2 tbls thyme, pressing to adhere. Season beef generously with salt and pepper. Put garlic heads on a double layer of foil and drizzle with remaining ½ tbl oil. Wrap garlic tightly in foil.
Preheat oven to 350 degrees F. In a large bowl, combine the ground chuck and next 8 ingredients, mixing well.
Roast beef in middle of oven 30 minutes. Remove beef from oven and with a bulb baster, skim all but about ½ cup fat from pan. Baste beef with fat remaining in pan.
In a small bowl, combine the ketchup and mustard. Stir 1/4 cup ketchup mixture into meat mixture, reserving remaining ketchup mixture.
Reduce temperature to 375°F. Add garlic to oven.
Press meat mixture into a 9 by 5 by 3-inch loaf pan, or shape into a loaf and place on a rack in a broiler pan. Spread remaining ketchup mixture over loaf. Bake 40 minutes. Top with French fried onions; bake another 10 to 15 minutes, or until meat is no longer pink.
Roast the beef, with garlic, for 1¼ to 1½ hours more, or until a meat thermometer inserted into center of meat registers 115°F. Transfer garlic in foil to a rack and transfer beef to a platter, reserving pan juices. Let beef stand 25 minutes. Meat will continue to cook reaching about 130° for medium-rare. While beef is standing, remove all but about 2 tbls fat from pan. Add shallot to pan and on top of stove cook over moderate heat, stirring, 2 minutes. Unwrap garlic. Protecting your hand with a double paper towel, squeeze roasted garlic into shallot mixture and discard skins.
HAMBURGER PIE 2 4 2 2-4 2
lb ground meat stalks celery, chopped 8-oz cans tomato sauce pie shells onions, chopped ½ bell pepper, chopped 3 garlic cloves, chopped Salt and pepper
Add vinegar, wine, bay leaf, and remaining tbl thyme and boil mixture, scraping up browned bits and mashing garlic with a wooden spatula against bottom of pan, until reduced to about ½ cup, about 5 minutes.
Brown ground meat. Sauté onions, celery, bell pepper and garlic until tender. Pour excess grease off. Add salt and pepper and tomato sauce, can add a teaspoon of sugar. Let simmer for ½ hour.
If using demi-glace, stir into garlic mixture and boil sauce until reduced to about 2 cups, about 5 minutes. Whisk in butter. If using beef broth, in a small bowl mash together butter and flour to make a beurre manie. Stir beef broth into garlic mixture and boil sauce until reduced to about 2 cups. Whisk beurre manie into broth mixture and cook over moderate heat, whisking, until sauce is smooth and
Pour into pie shells, can add an extra pie shell on top and bake at 350F until golden brown.
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slightly thickened, about 3 minutes. Pour sauce through a fine sieve into a bowl, pressing hard on solids. Season with salt and pepper.
HOMEMADE CORNED BEEF I've done this a bunch of times. Boil some cabbage and this is Irish heaven. Try it my home-made mustard…….and of course, a pint of Guinness. 1 beef brisket 4 to 6 lbs 5 tbls Morton's® Tender Quick 2 tbls brown sugar 1 tbls black pepper (ground) 1 tsp Szeged Hungarian Paprika® 1 tsp ground bay leaves 1 tsp ground allspice ½ tsp garlic powder
Cut rib roast into slices and serve with sauce.
HOMEMADE GOODIES…. HOMEMADE PASTRAMI Oh boy is this good. Living in New Jersey we found lot of great deli's and of course there's one on every corner in NYC. This came from some TV show I saw and wrote down the receipt. I have no idea who it was. It is worth the effort. 2 tbls black peppercorns 2 tbls coriander seeds 2 tbls dried thyme 6 bay leaves, crumbled 2 tsps whole cloves ¼ cup minced garlic 2 tsps whole juniper berries, plus ½ cup crushed juniper berries 6 cups water ¾ cup packed light brown sugar ¾ cup kosher salt 1 5 lb beef brisket 1 cup coarsely ground black pepper
Trim fat from brisket. Mix all ingredients together, rub into all sides of brisket. Place brisket in plastic bag, refrigerate. Let brisket cure for a minimum of 10 days. Cook as you usually do. I like to barely cover mine with water (and a bottle of beer) and cook on low for several hours.
HOMEMADE BEEF JERKY Choose lean beef only, as fat goes rancid when making jerky. Remove all fat from meat. 4
½ ¼ ¼ ¼
In a small mixing bowl, combine and crush slightly the peppercorns, thyme, bay leaves, coriander, cloves, garlic, and whole juniper berries. In a saucepan, over medium heat, combine the water, brown sugar and salt. Bring to a boil and stir to dissolve the sugar and salt. Remove from the heat and add dry spice mixture and steep for 1 hour. Place the brisket in a glass or plastic container. Pour the seasoned brine to cover the brisket completely.
1 1 1 2
½
pounds lean beef, sliced into ¼ " strips tsp hickory or mesquite smoke flavoring cup soy or teriyaki sauce teaspoon salt cup Worcestershire sauce tsp garlic powder tsp onion powder tsp cracked black pepper tbls molasses or brown sugar (optional) cup barbecue sauce or ketchup
Pinch of cayenne pepper
Cover and refrigerate for 3 weeks, turning the brisket every couple of days.
Beef top round, flank steak and rump work well. To make jerky that isn't hard to chew, slice across the grain no more than ¼" thick and don't overdry it. If you freeze meat for a short time, not until it is frozen solid, but just until ice crystals form and meat can still be pierced easily with the point of a knife, then it will be easier to slice thinly. You can also use an electric slicer (Rival or Chef's Choice make home type slicers if you'll be making a lot of jerky).
Fire up the smoker. Remove the brisket from the marinade, and pat dry. Discard the marinade. Combine the remaining ½ cup crushed juniper berries and ground black pepper in a small bowl. Using the palm and heel of your hand, press ⅔ of the berry and pepper mixture into the brisket. Press the remaining mixture into the other side. Place the brisket in the smoker and smoke for about 4 hours. Remove from the smoker and cool for 30 minutes. Remove from the pan and cool completely. Slice into thin slices and serve.
Combine ingredients and marinate meat in a ziploc bag in the refrigerator for 12-24 hours, stirring occasionally. Be sure marinade gets between the slices and covers the meat.
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Drain liquid and place in smoker, oven, or food dehydrator at 160-180°F. Turn when dripping stops. They are ready when jerky is dry enough to easily break off a portion, but still has enough resilience to crack when bent, but not break (4-8 hours). It should not be tough and leathery.
sides of the roast. If necessary add more wine. Cover tightly with foil or plastic wrap and refrigerate for 2-3 days, turning the meat in the marinade at least twice each day. Remove meat from marinade and pat completely dry with paper towels. Strain the marinade through a fine sieve and reserve the liquid. Discard spices and onions.
It's important to store jerky away from humidity. Let cool completely before packaging. Seal up in Food Saver bags, canning jars or use Press-N-Seal or aluminum foil to keep away air and humidity. If you won't be using right away, store in the refrigerator to preserve freshness longer, but jerky can be kept without refrigeration.
In heavy, 5-quart Dutch oven, heat the butter until bubbling stops. Add the meat and brown on all sides, turning frequently, so that it browns evenly without burning. Transfer to platter and set aside. For roasting, add the onions, carrots, and celery to the same pan you cooked the meat in. Cook over moderate heat until soft and light brown (5-8 minutes). Sprinkle 2 Tablespoons of flour over the vegetables and cook, stirring constantly(sound familiar?), 2-3 minutes longer or until the flour begins to color. Pour in 2 cups of the reserved marinade and ½ cup of beer and bring to slow boil over med-high heat. Return the meat to the pot, cover tightly, and simmer over low heat for 2 hours, or until the meat shows no resistance when pierced with the tip of a sharp knife. Alternatively, bake in 350°F oven for 2 hours.
Note: Sodium Nitrate (curing salt) can be used to enhance preservative qualities, but is not required. If used, add 3/4 teaspoon to the above recipe or follow directions on package.
HOMEMADE SAUERBRATEN This recipe calls for pickling spice — a blend of cinnamon, mustard seed, allspice, dill seed, ginger, peppercorns, cloves, juniper berries, mace, dried ginger, coriander seeds and bay leaves. For a spicier flavor, dried hot red peppers are sometimes added.
Marinade: 1 1 2 1 1 1 2 1 2-3 4
Transfer the roast to a heated platter and cover with foil to keep warm while sauce is made.
cup dry red wine cup red wine vinegar cups cold water medium onion, thinly sliced tbl black peppercorns, coarsely crushed tbl juniper berries, coarsely crushed bay leaves tsp kosher salt tbls pickling spice pounds boneless beef roast, bottom round
Pour the liquid left in the pot into a large measuring cup and skim fat from surface. You will need at least 2 ½ cups for the sauce. If additional liquid is needed, add some of the reserved marinade. Combine the liquid and the gingersnap crumbs in a saucepan and cook over moderate heat, stirring frequently for approx. 10 minutes, allowing the cookie crumbs to dissolve completely and thicken the sauce to the desired consistency. Depending upon the amount of liquid, you may need to add additional cookie crumbs.
Roasting/ Sauce: 3 2½ 2½ 1¼ 2
½ ¾
tbls butter cups onions, diced cups carrots, diced cups celery, diced tbls flour cup dark beer cup gingersnap cookies, crumbled
Strain the sauce through a fine sieve, pressing down hard with wooden spoon to force as much of the vegetables and crumbs through as possible. Return the sauce to the pan, adjust seasoning and allow to simmer over low heat until ready to serve. Slice the roast, pour some sauce over slices on platter and pass remaining sauce separately.
Combine all marinade ingredients, except the roast itself, in 2-3 quart saucepan. Bring to boil over high heat. Remove from heat and allow to cool to room temperature.
Helpful Hints Traditionally, sauerbraten is served with dumplings, boiled potatoes, spatzle, and red cabbage. This classic, but easy, recipe requires advance planning and time (3 days!), but it has a flavor and aroma that is incredible.
Place the beef in a deep, non-reactive (glass or ceramic) bowl or pot just large enough to hold it. Pour marinade over beef. The marinade should be at least halfway up the
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Don't hesitate to adjust the amount of gingersnap cookies to give the sauce your preferred consistency. The flavorful gingersnap cookies are used as the thickener, not flour, so you don't run the risk of having a pasty sauce.
171 Cajun In The Kitchen, Š2010, 2013
CHAPTER 9: LAMB
Take the garlic cloves out and reserve them hot; add the last tablespoon of soy sauce and increase the flame to medium level and caramelize the lamb medallions for 3 to 4 minutes on each side (only 2 to 3 minutes if you like it pink…).
LAMB SHASHLYK Russian. Got this at the Department of Defense Language Institute (DLI) in Monterey, CA.
Display the medallions on a service plate, spread the peppercorns on them and display the garlic cloves around. Deglaze the sauce with the lemon juice, adjust seasoning and cover the medallions with it. Serve right away with braised endives or steamed potatoes.
We were there only a short time, but oh what a time we had. Ben was only a year old then. Talk about your memories. I can still see the fog rolling in off Monterey Bay at 4:30 in the afternoon every day. And the Monarch Butterflies….you just had to be there. 1 leg of Lamb (get the butcher to remove the bone) 2 white onions About 5 Lemons Red wine vinegar Red wine (or white wine or beer) One bunch each fresh dill, basil, and cilantro (and mint if you like it) Salt and Pepper
WHITE BEANS AND LAMB WITH GREENS This is either Jewish or Arabic in origin. I’m not sure which. We got it from somebody while we lived in Germany. It’s one of those recipes that you get over a lifetime and have no earthly idea where it came from, but it is good enough to keep. Want good luck for a whole year? Prepare the following menu on January 1st. It really works. No kidding…..really I mean it, it works. No, really, it does. 1 lb Great Northern beans dry 1 tbl EVOO ½ large onion, chopped 2 cloves garlic, minced 1 tbl dried thyme or three 4-inch fresh sprigs 1 tbl dried rosemary or two 4-inch fresh sprigs 1 lb lamb shank 2 slices bacon 2 green onions Salt and pepper to taste Hot sauce to taste
Cut the lamb into one inch chunks. Take care to remove as much fat, gristle and fascia as possible. Mince the onions, chop up the fresh herbs, and squeeze the lemons. Put each in a separate container. Take a large Tupperware container and put one layer of lamb on the bottom. Sprinkle this with salt and pepper, onions, fresh herbs, and lemon juice. Continue until all ingredients are used up. Press down. If the mixture is not completely covered in juice, top up with vinegar and wine (or beer) in equal proportions (a bit less vinegar if you use wine). Refrigerate for 24 hours. Remove lamb chunks, place on skewers and roast on a barbecue. Do not overcook. Serve immediately.
Bring beans to boil. Cook beans and bacon for about one hour on low. Sauté’ garlic and onion in olive oil. Add onion mixture, lamb, hot sauce and salt pepper to beans. Simmer for another hour. Garnish with chopped green onion.
LAMB MEDALLIONS WITH GARLIC 8 medallions of lamb 16 garlic cloves 1 tbl butter 3 tbls soft honey 5 tbls Kikkoman’s® Soy Sauce 2 tbls balsamic vinegar 1 tbl lemon juice 1 tbl peppercorns Salt & pepper
The Greens: 3 2
lbs collard greens, stalks removed smoked ham hocks ½ large onion, chopped 2½ tbls molasses or 4 tbls honey ½ cup cider vinegar 1¾ tsp Worcestershire sauce 1 tsp hot sauce yep, I added this. ½ tsp garlic power Salt and pepper to taste
Roll the garlic cloves in your fingers in order to take off as much peel as you can (but do not peel them with a knife). Heat the butter and oil in a casserole on a low flame. Add the garlic cloves and turn for 1 or 2 minutes, then add the honey, the vinegar and 4 tablespoons soy sauce. Mix and cover, then simmer for about 30 minutes, mixing carefully from time to time.
Remove all stalks. That is what makes greens bitter. Wash the greens, and wash and wash them again.
172 Cajun In The Kitchen, ©2010, 2013
Coarse chop leaves. In a food processor, blend about 2 cups leaves with ½ cup water. Add this to a stock pot about half full of water and add everything but the collards. Add the chopped collards in batches, letting them cook down before adding more. Once all collards are in ‘da pot’, simmer 3 hours
LAMB SHANKS WITH SOUR CREAM AND CAPERS This recipe may be cooked on top of the stove or in the oven. Sour cream and capers are added to braised lamb shanks for a great sauce. 2 lamb shanks, each cracked into 3 pieces 2 tbls meat drippings or cooking oil ¾ tsp salt ½ cup dark beer, cider, or beef consommé 1 bay leaf 1 Bouquet Garni (see Note) ½ cup sour cream 2 tbls capers
LAMB SHANKS ON CANNELLINI BEANS 6
¾- lb lamb shanks
½
tsp salt each pepper cups chopped carrot cup chopped onions cup chopped celery cup red wine glasses of said wine for chef cup beef broth tsp dried rosemary 14½ oz cans diced tomatoes bay leaves cup dried cannelloni beans slices of bacon naturally
2 1 1 1 2
½ 1½ 2 2 1 4
Brown lamb shanks well in drippings in a heavy kettle over moderate heat; pour off drippings, add remaining salt, liquid, and bouquet Garni. Cover and simmer about 1½ hours, turning lamb shanks once or twice, until tender. Or cover and bake about 1-½ hours at 325°F. Lift lamb shanks to a deep platter. Skim fat from broth, mix in sour cream and capers. Spoon a little sauce over lamb shanks and pass the rest.
Sprinkle lamb with S&P. Heat large skillet. Add lamb , cook 12 min. browning all sides. Remove from skillet. Add carrot, onion & celery, sauté 3 min. Add wine. Bring to boil, cook 5 min. Stir in broth, rosemary, tomatoes, & bay leaves. Return lamb to skillet. Cover reduce heat & simmer 2 hours or until lamb is very tender, turning lamb once. Remove lamb, bring liquid to boil & cook 5 min. Discard bay leaves.
LAMB AND STOUT BAKE - Emeril Largesse Here are a couple of Irish dishes from my favorite Portuguese Cajun… 8 oz bacon, cut into ½ -inch dice 2 lbs lamb, cut into 1” pieces 2 tbls Essence of Emeril ½ tsp salt 1 tbl flour 2 cups diced yellow onions 1 cup diced carrots 1 cup diced leeks 3 tbls minced garlic ¼ cup chopped parsley 2 tbls chopped fresh thyme 2 bay leaves 2 cups Guinness or Murphy’s Stout 1 cup beef stock 1 lb very small potatoes, about 1” in diameter
Sort and wash beans, place in large Dutch oven. Cover w/water to 2 inches above beans, bring to boil, & cook 2 min. Remove from heat, cover and let stand 1 hour. Drain beans, place in Dutch oven. Cover w/ water to 2 inches above beans, bring to boil. Reduce heat & simmer 1 hour or until tender. Cook bacon in the Dutch oven over med. Heat until crisp. Remove bacon from Dutch over, reserving 2 tsp dripping in Dutch oven. Crumble bacon. Heat dripping, add garlic , sauté until golden. Stir in bacon & beans, remove from heat. Divide beans among plates, arrange lamb on beans. Spoon sauce over lamb.
In a large, heavy pot or Dutch oven, cook the bacon over medium-high heat until the fat is rendered and just brown. Remove the bacon and drain on paper towels. Remove all but 3 tbls oil from the pan. Season the lamb with the Essence and salt, and sprinkle with the flour.
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Add the meat and bones to the pan and sauté until brown on all sides, about 5 minutes. Remove the meat and bones from the pan.
Combine the lamb, 3 of the garlic cloves, rosemary, and white wine in a medium bowl. Let marinate for 2-3 hours. Drain the meat, discard the marinade, and pat dry with paper towels. Mince the remaining 3 garlic cloves and set aside.
Add the onions, carrots and leeks to the pan and sauté over medium-high heat until soft, about 5 minutes. Add the garlic, parsley, thyme and bay leaves, and cook for 30 seconds. Add the stout, beef stock and potatoes, and return the meat and bones to the pot. Stir well and bring to a boil. Lower the heat to medium-low and simmer, covered, until the lamb and vegetables are tender, about 1½ hours, stirring occasionally and skimming any fat that forms on the surface.
Heat olive oil in a large, heavy-bottomed pan with lid, over medium-high heat. Working in batches, brown the meat on all sides, about 10 minutes per batch. Return all meat to the pot. Add onions, minced garlic, and salt and pepper to taste, and cook, scraping browned bits stuck to the bottom of the pot with a wooden spoon, until the onions are soft, about 5 minutes. Stir in paprika, add roasted peppers, tomatoes, parsley, bay leaf, and red wine. Bring to a boil, reduce heat to medium, and simmer until juices in pot reduce and thicken slightly, about 10-15 minutes.
BASQUE LAMB STEW My father’s family background is French Basque. They were from Toulouse in Southern France near the Spanish border in the Pyrenees Mountains. If you were our Spanish cousins your named ended with an ‘a’ or ‘s’ and most likely was pronounced with the soft ‘h’ like Pool-hal or Poo’-hal- es.
Add chicken stock, cover, reduce heat to low, and simmer, stirring occasionally, until meat is very tender, 2 to 2 ½ hours. Adjust seasonings. Garnish with fresh mint leaves (though I have no idea how “Basque” that is, it just tastes good).
How do I know this? As a young E-4 in the Army in Northern Virginia, I worked part time for Sears. One evening I helped a gentleman from the Spanish embassy in D.C. who saw my name tag and proceeded to spend an hour telling me about my French Basque relatives in southern France/Northern Spain. It seems his wife’s older sister was married to a gentleman named Pujol. Ain’t it a small world?
CARRÉ D’AGNEAU BLONVILLE (RACK OF LAMB) In Southern France, the traditional Easter menu usually includes gigot d’agneau, which is leg of lamb. 2 single racks of lamb 2 tbls salted butter 2 large garlic cloves, very finely chopped ¼ finely chopped parsley (curly) ¼ cup dry bread crumbs 3 tbls Dijon mustard Salt & freshly ground pepper
If you can find it, use one of the Torres Spanish reds for this. A Torres Gran Sangre de Toro Reserve would be a great find. The Torres “Blood of the Bull” red from Penedès in northeastern Spain is an outstanding red wine as are most Spanish reds. At about $12, it’s also a great price. 3½ lbs lamb shoulder, cut into 2 inch pieces 6 cloves garlic, crushed and peeled 1 sprig fresh rosemary ½ cup dry white wine 2 tbls EVOO 1 large onion, peeled and chopped 2 tsps Szeged Hungarian Paprika® 2 canned roasted red bell peppers, cut into ½’strips 1 large ripe tomato, peeled, seeded and chopped 4-6 sprigs parsley, chopped 1 bay leaf ½ cup dry, full-bodied red wine ½ cup chicken stock Salt and freshly ground pepper
Preheat oven to 450°. Season the lamb with salt and freshly ground pepper. Heat the butter in a nonstick skillet over med-high heat. Sear the top of the meat until light golden. Remove from pan, but do not discard the butter. Add the garlic and parsley to the pan and toss for 1-2 minutes. Mix in the breadcrumbs, remove from heat and allow to cool in the pan. Brush each rack with 1-1/2 tablespoons of the mustard. Spread the prepared topping equally over the two racks. Set the racks in a roasting pan, and turn the oven down to 400°. Roast until meat thermometer registers 120°. (20-25 minutes). Allow the rack to rest until the internal temperature has reached 130°. Then slice between the ribs.
174 Cajun In The Kitchen, ©2010, 2013
AUSSIE LAMB CHOPS
When ready to cook preheat your oven to 400°.
I got this off a web blog written by a Aussie Provo. That's military police to you uninformed. 2 tbl currant jam or jelly 2 tbl ketchup 2 tbl Kikkoman’s® Soy Sauce 2 tbl brown sugar or honey 1 tbl dry mustard 2 tsp Worcestershire sauce 12 lamb loin chops - (about 3 lbs) cut 1" thick, 6 slices pineapple, about ½" thick
Unwrap the lamb. Place the lamb on a rack in a roasting pan. In a small bowl mix the olive oil and 3 tablespoons of red wine vinegar. Brush some of it over the lamb. You can sprinkle the lamb with some salt and pepper if you wish. Roast the lamb, basting with the oil mixture occasionally until it’s done to your liking. About 1 hour for medium.
BASQUE LAMB SHANKS I have never tried this recipe in a slow cooker but I think it could easily be adapted. Cook the shanks on low all day, have the beans prepared and finish the last steps before serving. Great taste, don’t be cheatin’ on the garlic….. 4 lamb shanks 10 tbls EVOO 12 cloves garlic, peeled ½ lb mushrooms, button sized ¾ cup chicken broth ½ cup hearty Spanish red wine 1 cup navy beans, cooked with garlic ½ cup fresh parsley, chopped ¼ cup red wine vinegar Salt & pepper
In a small bowl combine currant jam, ketchup, soy sauce, brown sugar, mustard, and Worcestershire sauce. Place lamb chops in large resealable plastic bag. Pour marinade over lamb chops. Close bag and marinate in refrigerator for 15 minutes. Remove lamb from marinade; discard marinade. Place lamb and pineapple slices in center of cooking grate. Grill pineapple for 5 to 7 minutes or until grill marks appear, turning once halfway through grilling time. Grill lamb chops 7 to 9 minutes for rare (140°F), 10 to 13 minutes for medium (160°), or 14 to 17 minutes for medium-well (170°), turning once halfway through grilling time. Serve lamb chops with grilled pineapple rings. If there's one thing Australians understand, it's how to make great lamb chops. This recipe lets you in on the secret.
Brown the shanks in a Dutch oven in 2 tbsp oil, remove shanks. Add 4 cloves of garlic and the mushrooms, brown well. Return shanks to the pot, add wine and the broth.
LAMB WITH MINT AND GARLIC Stuffing the lamb roast allows the flavors to permeate the meat with intense flavor. Cooking time is approximate. 1 rolled lamb roast (about 5-6 lbs) ¾ cup chopped fresh mint ¼ cup finely minced bacon 2 tbls finely minced garlic 1 tbl Szeged Hungarian Paprika® 1 tsp salt ½ tsp fresh ground pepper 5 tbls red wine vinegar ½ cup EVOO
Cook covered, in a 350°F oven for about 2 hours (add more broth if needed) until the meat falls off the bone. Meanwhile prepare your beans, if starting from scratch boil the beans with 4 cloves of garlic until they are tender, if using canned bring them to a boil with the garlic and let them steep. Remove the garlic from the beans. Remove bones from the shanks. Add beans to the meat and heat through. Meanwhile prepare the sauce combining 4 cloves of minced garlic, salad oil, parsley and vinegar, you may warm the sauce or have it at room temp. Serve the sauce on the side.
Unroll the lamb. Place fat side down and trim off any excess fat. In a small bowl combine the mint, bacon, garlic, paprika, salt, pepper, and 2 tablespoons of the vinegar. Mix to a paste. Rub the paste evenly over the inside of the lamb roast. Roll the lamb back up and tie with kitchen string. Wrap up and refrigerate for 12-24 hours.
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minutes, turning skewers occasionally to ensure even browning, until lamb is slightly pink in center.
SPANISH LAMB STEAKS 2 tbls finely chopped onion 3 tbls tarragon wine vinegar 6 tbls EVOO 1 bay leaf 1 tsp freshly chopped oregano 1 tsp freshly chopped basil 9 tbls dry sherry 4 lamb steaks Black pepper
To Broil: Set oven control to broil. Place kabobs on rack in broiler pan. Broil with tops 2 to 3 inches from heat 7 to 8 minutes, turning skewers occasionally to ensure even browning, until lamb is slightly pink in center.
INDIAN LAMB VINDALOO Another common Indian dish that I really like. You can find this in just about every Indian restaurant in the US. Try it the next time you are out for dinner and want something different. You won’t be sorry. 3 lbs boneless lamb, plus 3 meaty lamb bones ¼ cup vegetable oil ¼ cup cider vinegar 3 tbls tamarind pulp 2 tbls vegetable oil 1 big white onion 6 garlic cloves 2 tbls fresh ginger root ½ cup vegetable oil 3 cups onions, thinly sliced 1 tsp ground cumin 1 tsp ground mustard 3 tsps turmeric 1½ tsps cayenne 3 tsps Szeged Hungarian Paprika® 1 tsp ground sumac 1 tsp cinnamon Hot water Salt to taste
In a small bowl, mix together all the ingredients except the meat. Place the meat in a shallow dish and pour the marinade over. Mix well to coat, cover and marinate for 26 hours at room temperature. Remove the meat from the marinade and cook over hot coals for 25-35 minutes, turning occasionally and basting with the remaining marinade. Serve hot.
GRILLED TANDOORI-STYLE LAMB KABOBS Over the years I’ve worked for with numerous people from India. I’ve also learned what not to eat. Most Indians are vegetarians. Those that are from the part of India where meat is commonly eaten have provided me with some great experiences. Here is one of my favorite dishes. I’ve had it in New York, Atlanta and even Texas. It’s always the same and always good. BTW: the Garam Masaala is a critical ingredient. It is a common spice used in many dishes and is actually easy to find. Uncle Bill found it in Winston-Salem and sent it to me. Nice guy that Uncle Bill. Fresh Market Chain has it also so look for it. 1 lb lamb, boneless loin, into 2” cubes ½ cup plain yogurt ¼ cup chopped fresh cilantro 1 tbl coriander seed, ground 5 cloves garlic, finely chopped 1 tsp salt 1 tsp cayenne 1 tsp cumin seed, ground 1 tsp Garam Masaala 8 six- or eight-inch bamboo skewers
Cut lamb into ¾” cubes. Place lamb and the bones in a nonmetallic bowl with the oil, vinegar, tamarind and salt. Marinade at room temperature for 8 hours, or refrigerated for at least 24 hours. Put two tablespoons oil, onion, garlic and ginger in a food processor and puree. Heat ½ cup oil in large skillet over medium-high heat. Add onions and sauté until they are caramel brown, stirring constantly to avoid burning. Add the puree. Reduce the heat and add cumin, mustard, turmeric, red pepper, paprika, sumac and cinnamon.
Mix all ingredients except skewers and chutney in mixing bowl. Cover and refrigerate at least 12 hours but no longer than 24 hours.
When the spices begin to sizzle and turn dark (about 15 seconds), add the lamb and bones; reserve the marinade. Cook until slightly seared (about 10 minutes). Add water to the marinade to make 2½ cups liquid; add to pan and bring to a boil, then lower the heat and simmer, partially covered, until meat is very tender (about 30 minutes).
Heat coals or gas grill for direct heat. Thread lamb pieces on skewers, leaving space between each piece. Cover and grill kabobs 4 to 5 inches from medium heat 7 to 8
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Pick out and discard the bones and serve over rice.
Peel and chop onions and garlic. Pour olive oil into a large heavy-bottomed frying pan and heat on medium. When oil is hot, sauté the onions and garlic until onions are translucent.
LAMB CURRY 2 1 1
½ ½ 1 1 2 2 1
¼ 2 1 1
cup diced, cooked lamb med onion, chopped med apple, diced cup celery, diced cup raisins cup boiling water cup lamb stock tbls butter tbls flour tsp salt tsp ginger tbls curry powder tsp lemon juice tsp sugar
Place lamb in pan and brown on both sides. Once meat is browned, add 2-3 cups of stock to cover meat. Cover pan and reduce heat to a simmer. Cook slowly for 1 to 1.5 hours. Check every 15 minutes or so, adding more liquid as necessary. When done, meat should be cooked through and tender. While lamb is cooking, pour sherry into a short glass or small bowl and soak the raisins. Coarsely grind the almonds. About 15 minutes before cooking is complete, add the sherry, raisins and almonds to the pan. When lamb is ready, slice and serve with sauce and white rice or couscous.
Sauté onion, celery, apple and raisins in butter for about 10 minutes. Add stock. Mix flour, salt, ginger and curry. Add to onion mixture in pan. Add lamb, boiling water, lemon juice and sugar. Simmer. Serve over rice. Add any or all of the following condiments on top: chopped hard cooked egg, chopped peanuts, coconut, chutney, watermelon pickle, chopped green onions.
CORDERO MORUNO This is a Spanish Moor-style lamb recipe. Spain is the intersection of culinary crossroads, making the Spanish cuisine rich in flavor. Moorish food, like this lamb recipe is surprisingly very good, combining lamb and onions with almonds and raisins. 2-3
lb lamb shoulder
1
tsp cinnamon
1
tsp ground cumin
½
tsp salt
¼
tsp pepper
3-4
tbsp extra virgin olive oil
2
yellow onions
2
cloves garlic
3-5
cups chicken stock
⅓
cup raisins
⅓
cup sherry
2
tbsp almonds
Remove lamb from packaging and pat dry. Combine cinnamon, cumin, salt and pepper in a small bowl. Rub spice mixture on all sides of lamb. Set aside.
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Roast until the juices run clear and the chicken reaches an internal temperature of 165 degrees F, 1 hour to 1 hour and 15 minutes. Remove from the oven and carefully transfer from the roaster to a platter. Let rest for 10 minutes before carving.
CAJUN “FRIED” CHICKEN ½
cup buttermilk 2 tbls Tabasco ® 1 tbl Cajun seasoning 1 cup breadcrumbs (panko) 2 bone-in chicken breast halves, skinned 2 drumsticks, skinned 2 chicken thighs, skinned Cooking spray Preheat oven to 400°. Line a rimmed baking sheet with parchment paper.
CHAPTER 10: FOWL BALL
Coat and soak chicken in buttermilk & Tabasco® for 2 hours. Mix next two ingredients in a shallow dish. Pour the panko into another shallow dish. Dip chicken in the panko, coating well. Lay on the prepared baking sheet.
Almost everybody likes chicken. Fried, BBQ’d, roasted, in soups whatever, it is without doubt one of the most versatile meats.
After all the pieces have been dipped, spray lightly with the cooking spray. Place in the oven and bake for 20 minutes. Turn the chicken pieces over and bake for another 20 minutes. Serve hot from the oven with Maque Choux. Oh Lordy !
First up, the simplest.
ROASTED CHICKEN Poultry Rub: 1 2 1 1 1 1 1
tbl garlic powder tsps salt tsp dried basil tsp dried oregano tsp Szeged Hungarian Paprika® tsp ground sage tsp dried thyme ½ tsp ground pepper Dash ground cumin
YOUR BASIC GRILLED CHICKEN 3 chicken breast (split in half, skin on) 1 tbl each, ground coriander, cumin, fennel seeds 1 tbl Szeged Hungarian Paprika®, 1 tbl garlic powder 1 tbl black pepper 1 tbl kosher salt 1 tbl cayenne powder Corn oil, as needed, lard is best, but…
In a small bowl, combine all the ingredients thoroughly and store in an airtight container for up to 3 months. 1 3 to 3½ -lb chicken 2 tsps EVOO Chicken stock, or water
Mix all herbs and spices well in a small bowl and place onto a large plate. Dredge the chicken in corn oil and then into the dry spices. Grill over medium high heat until golden brown. Monitor the cooking and if the exterior becomes brown to quickly move the chicken breasts off to a cooler section of the grill.
Preheat the oven to 350 degrees F. Rub the chicken on all sides with the oil and sprinkle with the poultry rub. Place the chicken upright on a vertical roaster, making sure the top of the roaster pokes through the neck cavity. Place in a small roasting pan and add enough chicken stock or water to come about ¼ -inch up the side of the pan.
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cups of vegetable shortening. After each test, all the shortening was poured back into a measuring beaker, and in each case only about 1 tbl had been absorbed by the whole chicken. The trick to this is to make sure the shortening is HOT! Most professional references for chefs recommend that the oil be 350°. This is easily measured by a good kitchen thermometer, or by the temperature setting on an electric frying pan. Failing either of these, do what my mother always did ----- drop a small pinch of flour into the hot oil; it should start cooking immediately, causing the shortening to bubble vigorously.
PRE-HISTORIC FRIED CHICKEN Picture, if you will, a tranquil scene circa 1 million years ago, when cavemen roamed the Earth. It is Sunday, about noon. A small tribe of prehistoric Baptists scientific name: SHALLWEGATHERUS ATHERIVERUS has just finished their 3½ hour worship service. While toweling off by the river bank, a member of the group hears the plaintive cry of a prehistoric chicken, scientific name: BIGOL WHANGIN’ CHICKINUS KENTUKY FRIEDUS. This tasty critter, about the size of a ‘57 Chevy without the fins, takes off with the church-goers in hot pursuit. After an exciting chase, an early cave-dweller male scientific name: FRED FLINTSTONIUS dispatched the beast with one mighty swing of a nine iron. Thus, the first Sunday chicken dinner in history was served.
The hot shortening causes the water in the cells of the chicken to start boiling almost as soon as the meat hits the pan. As it escapes from the chicken as steam, the pressure prevents the shortening from soaking into the coating. The shortening should come about halfway up the sides of the chicken pieces in the skillet. Don’t cover the skillet during cooking. This makes the crust crisper.
For many of us, fried chicken was as much a part of childhood Sundays as the comics and getting dressed up for Sunday school. But as we grew older and learned about the evils of fat grams and cholesterol, many of us let this delicacy fall by the wayside. Prepared correctly, though, you may be surprised at how little grease fried chicken really contains. The key is to use the proper fat and frying technique.
Please, never use skinless chicken. It just ruins the whole idea behind fried chicken, hell it isn’t even fried chicken…… If you’re so damned worried about the fat, eat boiled tofu shaped like a drumstick. Jezz, you people…..
PERFECT SOUTHERN FRIED CHICKEN
To begin, select either a 12-inch, cast-iron skillet or my favorite, a non-stick electric model. To ensure that the chicken takes the flour used to dredge it evenly, marinate the pieces at least two hours to overnight in buttermilk. This not only gives the flour a great medium to stick to the chicken, the lactic acid in the buttermilk acts as a natural meat tenderizer.
1 1 1 1 1 1 2
The choice of flour helps determine how well the crust will develop. Self-rising flour contains baking powder and baking soda. When they hit the acid in the buttermilk, the flour rises slightly. This produces a crispy, yet light, crust which is superior to regular all-purpose flour.
chicken cup flour tsp Szeged Hungarian Paprika® tsp black pepper tsp salt egg beaten with ¼ cup milk cups buttermilk add touch of salt
It really was as good as you will find anywhere. The trick is soaking the chicken for a couple of hours in buttermilk. I hate the damn stuff but oh what it does to chicken, fish even. It is sooooo moist and tender. Cut chicken into pieces and cover with salted water. Soak for minimum of two hours in frig. Mix dry ingredients. Pat chicken dry with paper towels, dip in egg mixture; role in flour until coated. Fry in medium to hot oil, with chicken pieces half covered and well spaced, until brown on both sides. Cover with lid for 7-8 minutes on low heat. Drain on paper towels.
To keep the flour from going all over the place while coating the chicken, try placing the flour in a paper bag and adding half the chicken to the bag at a time. Close the bag and shake to coat the chicken pieces. This is a great way to make a messy job much neater. Let the chicken pieces “rest” for about 10 minutes on a wire rack. This will allow the flour to dry slightly and for the acid in the buttermilk to cause the flour to rise slightly to make for a lighter crust. Vegetable shortening is far and away the most healthy way to fry chicken. Remember the old Crisco commercial where they claimed “all the oil came back—except for 1 tbl?” Well, “Cook’s Illustrated” magazine did a test several years ago in which they fried three whole chickens, each in 3 179
Cajun In The Kitchen, ©2010, 2013
¼ ¼ ½
JAMAICAN CURRIED CHICKEN 1 3 2
whole chicken, about 3 to 4 pounds large garlic cloves, finely minced green onions, finely chopped ¼ inch fresh ginger, peeled and finely minced 1½ tbls curry powder ¼ tsp allspice 1 tsp sugar 2 tsps salt 2 tbls vegetable oil 2 cups water 3 medium potatoes, washed and cubed Juice of 2 fresh limes Mango Chutney Slices of dried coconut Fresh pineapple chunks Orange segments Ripe bananas
tsp kosher salt tsp freshly ground black pepper cup lightly salted, roasted pecans, chopped
Combine the chicken, apple, celery, and onions in a medium bowl. In a small bowl, combine the mayonnaise, lemon juice, tarragon, parsley, chives, salt and pepper. Pour dressing over the chicken mixture and stir to combine. Refrigerate for at least 1 hour. Serve chicken salad on a bed of arugula and top with pecans.
BOURBON BARBECUE CHICKEN 2
lb chicken cup chopped onion 3 cloves garlic, minced 1 tbl EVOO 1 tbl lemon juice ½ cup orange juice 1 tbl balsamic vinegar ½ cup Bourbon whiskey ½ cup molasses ½ cup catsup 1 tbl Worcestershire sauce ½ tsp dry mustard 1 pinch cloves Salt and freshly ground black pepper, to taste Tabasco to taste
½
Cut chicken in 1½ to 2-inch serving pieces. Squeeze the juice of the limes into a large bowl of water; wash the chicken pieces in the water and drain. In small bowl mix the garlic, green onions and ginger; allow flavors to blend for 30 minutes. Mix curry powder and allspice with sugar and salt. Rub spice mixture and the garlic mixture onto the chicken. Place in a glass bowl; cover and allow to "marinate" for 1 hour. In large heavy skillet, brown chicken in hot oil over medium-high heat. Add the water and potatoes. As soon as liquid starts to boil, reduce heat, cover and simmer until chicken is cooked, approximately 20 to 30 minutes. Chicken should be tender and juices run clear.
Mix all ingredients other than chicken well. Marinate chicken 4 hours. Remove from marinade and grill basting with marinade frequently.
Dress curried chicken with accompaniments served with flair. The usual accompaniment is Mango Chutney, but slices of dried coconut, pineapple chunks, orange segments, ripe bananas, will do.
Chicken with wine: a classic. 1 chicken, cut up 1 tbl melted butter mixed with 1 tbl flour 1 cup very dry sherry 1 slice ham without fat ½ lb butter, divided 1 cup sliced mushrooms 10 small white onions 8 small Golden or red potatoes 1 Bouquet Garni Salt and pepper Parsley, chopped
COQ AU VIN
TARRAGON CHICKEN SALAD 2 1½
½ ¼ ¾ 1 2 1 1
cups diced cooked chicken cups tart apple, cored and diced cup diced celery cup diced red onion cup Hellmann’s Mayonnaise® tbl fresh lemon juice tbls chopped fresh tarragon leaves tbl chopped fresh parsley leaves tbl chopped fresh chives
Brown chicken in ½ butter after dredging in flour seasoned with salt and pepper. Remove chicken. Brown ham and onions, then mushrooms. Put all back in casserole. Add garlic, bouquet garni, remaining butter 180 Cajun In The Kitchen, ©2010, 2013
and wine. Cook slowly, covered, for about 1 hour, depending on size of chicken.
source of heat, until browned on both sides and meat is done, turning and basting frequently, about 25 minutes.
CHICKEN SCALOPPINI
Cut chicken halves into pieces. Serve with beans and rice, corn or flour tortillas, and fresh salsa.
2½ 2 2 2 2¼ 1 1
cups seasoned diced potatoes cups frozen sliced carrots cups frozen early harvest peas cups frozen French cut green beans pounds thin-sliced chicken breast fillets packet Knorr® leek soup mix, divided can condensed cream of asparagus soup ½ cup white wine, preferably Chardonnay Salt and Freshly ground black pepper
CHICKEN FLORENTINE 4 boneless skinless chicken breasts 6 tbls unsalted butter 2 tbls shallots, sliced 1 tbl chopped garlic 1½ cups dry white wine 1 cup whipping cream 1 tbl chopped fresh Italian parsley 2 packages frozen spinach, thawed & drained Salt and freshly ground black pepper All-purpose flour, for dredging
Combine all vegetables in the bottom of a 5-quart slow cooker. Season chicken fillets with salt, pepper, and 1 tablespoon of leek soup mix. Place chicken in slow cooker on top of vegetables.
Sprinkle the chicken with salt and pepper. Dredge the chicken in the flour to coat lightly. Shake off any excess flour. Melt 2 tablespoons of butter in a heavy large skillet over medium heat. Add the chicken and cook until brown, about 5 minutes per side. Transfer the chicken to a plate and tent with foil to keep it warm.
In a medium bowl, whisk together asparagus soup, white wine, and remaining leek soup mix. Pour over chicken. Cover and cook on LOW setting for 4 hours. Strain and defat or de-grease the cooking liquid. Serve as sauce on the side.
Melt 2 tablespoons of butter in the same skillet over medium heat. Add the shallots and garlic and sauté until the shallots are translucent, stirring to scrape up any browned bits on the bottom of the skillet, about 1 minute. Add the wine. Increase the heat to medium-high and boil until the liquid is reduced by half, about 3 minutes. Add the cream and boil until the sauce reduces by half, stirring often, about 3 minutes. Stir in the parsley. Season the sauce, to taste, with salt and pepper. Add the chicken and any accumulated juices to the sauce, and turn the chicken to coat in the sauce.
EL LOCO POLLO One of the only decent fast food restaurants I've ever been to is El Pollo Loco (The Crazy Chicken), in Sunnyvale California. They serve chicken marinated in fruit juice and spices, that's grilled to perfection. Their recipe is of course, proprietary. I played with my version and I think I got it. ¼ cup corn oil ¼ cup melted butter ¼ cup onion, minced 2 tbls garlic, finely minced 2-3 drops yellow food coloring ¼ tsp ground cumin 1 tsp dried oregano ¼ cup cranberry juice ¼ cup lime juice ¼ cup orange juice 1 chicken, 3 pounds, halved
Meanwhile, melt the remaining 2 tablespoons of butter in another large skillet over medium heat. Add the spinach and sauté until heated through. Season the spinach, to taste, with salt and pepper. Arrange the spinach over a platter. Place the chicken atop the spinach. Pour the sauce over and serve.
Combine oil, butter, onion, garlic, food coloring, cumin, fruit juices in a large shallow pan. Add chicken halves, turning to coat well. Cover and marinate overnight. Remove chicken from marinade, then cook over medium coals on barbecue grill, or in a broiler 4 inches under
181 Cajun In The Kitchen, ©2010, 2013
½ ½
cup dry white wine cup chicken stock Chopped chives Chopped parsley Egg noodles or rice Freshly ground pepper
HONEY-MUSTARD CHICKEN To be honest, I don’t know where this came from, it just sorta wound up in our kitchen in New Jersey and I’ve made it several times since. It’s really a great change of pace when all you have in the frig is chicken, again. 4 skinless, boneless chicken breast halves, pounded 2 tsps Cajun seasoning 6 slices bacon, cut in half ½ cup Zatarian’s Creole Mustard® 3 tsps prepared mustard 1 cup honey ¼ cup Hellmann’s Mayonnaise® 2 tbls chopped onions 1 clove garlic chopped 1 tsp dry Sherry 1 tbl EVOO 1 sliced fresh mushrooms 2 cups shredded Colby-Monterey Jack cheese 2 tbls chopped fresh parsley
Heat oven to 350°F. Poach the artichokes in salted water for 8-10 minutes. Cut out and remove the bottoms and set aside; discard the leaves. (Or alternately, thaw the artichoke hearts and bring to room temperature.) Slice the artichoke bottoms. Prepare concassé from the tomatoes. Season the chicken parts lightly with salt and pepper. Heat the butter or oil in a heavy pot big enough to hold all the chicken. Brown the chicken on all sides, until wellbrowned, about 5 minutes, turning with tongs. Do not use a fork. Add more butter or oil if needed. Cover the pot and place in oven for 12 minutes. Remove the pot from the oven, and spoon the sliced artichoke bottoms, sliced chanterelles, and the tomato concassé around the chicken. Return to the oven for 10 minutes. Remove pot from oven again, remove the chicken from the pot, and keep warm.
Rub the chicken breasts with the seasoning, cover and refrigerate for 30 minutes. Preheat oven to 350 degrees F 175 degrees C. Place bacon in a large, deep skillet. Cook over medium high heat until crisp. Set aside.
Put the pot on the burner. Add the garlic, wine and stock. Bring to the boil and cook uncovered over high heat until the liquid is slightly reduced and the juices and liquids are blended.
Sauté onion and garlic in a small amount of olive oil and in a bowl, combine with the mustard, honey, mayonnaise. Add the Sherry and mix well and remove half of sauce, cover and refrigerate to serve later.
To serve, add a side-sized serving of noodles or rice, place the chicken beside it, spoon the sauce and vegetables on the chicken and rice or noodles, and garnish with chopped chives and parsley.
Heat oil in a large skillet over medium heat. Place the breasts in the skillet and sauté for 3 to 5 minutes per side, or until browned. Remove from skillet and place the breasts into a 9x13 inch baking dish. Apply the honey mustard sauce to each breast, then layer each breast with mushrooms and bacon. Sprinkle top with shredded cheese.
BAKED HAVARTI CHICKEN 4 boneless, skinless chicken breast halves 8 ozs sliced fresh mushrooms 2 4-oz cans whole green chili pepper, sliced 4 ozs sliced Havarti cheese with dill 1 tbl butter 1 tbl white wine 1 tbl Worcestershire sauce 1 clove garlic, chopped Salt to taste Italian dressing Greek seasoning
Bake in preheated oven for 15 minutes, or until cheese is melted and chicken juices run clear. Garnish with parsley and serve with the reserved honey mustard sauce.
POUSSIN BASQUAISE (BASQUE CHICKEN) The origin of Pujol is French Basque and of course, my cousins to the south were Spanish Basque. Trouble makers all. 2 packages frozen artichoke hearts 4 large ripe tomatoes 8 boneless skin-on chicken breasts 6 tbls EVOO 12 ozs fresh chanterelle mushrooms, sliced 4 small cloves garlic, minced
Preheat oven to 400°. Marinate chicken in Italian Dressing and Greek Seasoning, if using, for a minimum of 30 minutes.
182 Cajun In The Kitchen, ©2010, 2013
Place chicken in a 9 x 13 inch baking dish. Sprinkle top with additional Greek seasoning, if desired, and bake in preheated oven for approximately 25 minutes, or until no longer pink in center and juices run clear.
ham slice on top of a bed of rice. Top with sauce and garnish with parsley.
CARIBBEAN CHICKEN 2 6 2
tbl butter or margarine whole chicken breasts, split, skinned and boned s tbl minced garlic ½ tsp dried thyme leaves, crushed 1 tbl curry powder 1 tsp ground cinnamon 1 tsp ground nutmeg 1 tsp ground ginger 1 tsp dry mustard 1 tsp chili powder ½ tsp ground cloves 1 10½ oz can Condensed French Onion soup 1 cup cream of coconut 5 cups hot cooked rice Shredded coconut, raisins, chutney, Chopped nuts, and pineapple for garnish
Shortly before chicken is done, melt butter in a skillet over medium-high heat until bubbling. Pour in wine, Worcestershire sauce, and garlic. Bring to a boil. Stir in mushrooms. Reduce to a simmer, cover, and cook until mushrooms are tender, about 3 to 5 minutes. Adjust seasoning with salt as needed. Remove chicken from the oven. Lay green chili slices on top of each breast, then top each chili with a slice of cheese. Return to the oven until cheese has melted. Remove chicken from the oven, top with mushrooms and their pan juices, and serve.
BOYSENBERRY CHICKEN 8
¾ ½ ¼ ¼ 8 2 1
½ 2½ 1 2 /3
¼ 4
¼
chicken breast halves cup butter tsp salt tsp fresh ground pepper tsp nutmeg thin slices ham cup sliced fresh mushrooms tbl lemon juice cup minced onion cup chicken broth cup medium dry white wine cup boysenberry preserves cup cornstarch cup cooked rice cup minced fresh parsley
In 10-inch skillet over medium heat, in hot butter, cook chicken a few pieces at a time until lightly browned. Set aside. To same skillet, add garlic, thyme and spices; cook one minute, stirring constantly. In medium bowl, combine soup and cream of coconut; add to spices. Over medium heat, heat to boiling, Reduce heat to low. Add reserved chicken. simmer, uncovered. 20 minutes or until chicken is fork-tender. Serve over rice. Garnish with remaining ingredients.
CHICKEN AND SAUSAGE SAUCE PIQUANT 3-4 1 1 2 3 1 4 1
lb chicken lb smoked sausage cup bell pepper, chopped cups onions, chopped tbls oil 8-oz can tomato sauce cups water 10-oz can Rotel whole tomatoes ½ cup onion tops 2 tbls parsley Creole seasoning, to taste
Remove skin and bones from chicken breast halves. Lightly brown chicken breasts in ¼ cup of the butter and continue sautéing until thoroughly cooked or about 10 minutes. Season with salt, pepper, and nutmeg. Set aside and keep warm. Sauté ham in pan juices and set aside with chicken. Heat ¼ cup butter in the same pan. Add mushrooms, stir until shiny, then sprinkle with lemon juice. Gently cook for 2 minutes; add to chicken. Heat remaining butter in same pan; add onion and cook until tender. Blend in 2 cups of the chicken broth, wine, and preserves. Cook and stir 5 minutes to blend flavors. Season with additional salt, pepper, and nutmeg as needed.
Sauté meats in 2 tablespoons oil over medium heat until tender. Remove and set aside. Add onions, bell peppers and oil. Sauté until soft. Return meat to pot with 3 cups water, tomato sauce and tomatoes. Cook over medium heat 30 minutes. Add 1 cup water; reduce heat to low. Add onion tops, parsley and seasoning. Cool 15 minutes on low and serve. Serve over rice with vegetable dish.
Blend cornstarch into remaining 1/3 cup chicken broth. Add to sauce; cook and stir until thickened and smooth. For each serving arrange chicken and mushrooms on a
183 Cajun In The Kitchen, ©2010, 2013
CHICKEN BREASTS WITH BUTTER PEAS
CHICKEN FRICASSEE
6 1 6 1 2 1 2
skinless chicken breast quarters or chicken pieces large onion, finely chopped garlic, finely chopped can Rotel Tomatoes diced tsp Kitchen Bouquet bag frozen butter peas or butter beans cups water as needed to cook peas and make a nice gravy 2 chicken bouillon cubes Worcestershire sauce Kikkoman’s® Soy Sauce Cajun seasoning
3 8 1 2 1 1½ 6 2 1 1 2 6
Skin chicken and season with Worcestershire & soy sauces, and Cajun seasonings to taste. Brown chicken in a 5 quart heavy Dutch oven sprayed with Pam on top of stove medium heat. Add onions and garlic and sauté till clear. Add water ½ cup at a time to start making a nice gravy. Add Rotel, Kitchen Bouquet and simmer for 45 minutes covered. Add butter peas and submerge in liquid, add a little more water if needed with 2 bouillon cubes dissolved. Continue cooking on low for about 30 minutes covered or until peas become tender. Serve over cooked rice.
quarts water heaping tbls roux can cream of chicken soup tbls Tony Chachere’s Creole Seasoning® tbl poultry seasoning tsp salt dashes of Tabasco® large onions clove garlic 4-lb chicken large potatoes eggs, boiled
Dumplings: 1¼ 2
½ 1 7
Bisquick® biscuit mix tsp poultry seasoning tsp Tony Chachere’s Creole Seasoning® tbl butter, melted ozs milk
Bring water to boil in 8-quart pot. Add roux; reduce heat to medium and stir until roux is dissolved. Add cream of chicken soup, Tony Chachere’s Creole Seasoning®’s, salt, poultry seasoning, onions, Tabasco and garlic. Stir until ingredients blend. Add cut up chicken seasoned with Tony Chachere’s Creole Seasoning®’s seasoning. Cook over medium heat for 30 minutes. Skim off any excess oil. Add potatoes and boiled eggs; stir well. Drop dumplings by spoonfuls in fricassee. Continue to cook over low medium heat for 25 minutes.
CHICKEN CACCIATORE 2 1
lb pieces of chicken cup sliced onion ½ cup chopped green pepper ¼ cup peanut oil 1 clove garlic 1 16 oz can plum tomatoes 1 tbl chopped parsley ½ tsp crushed oregano ¼ tsp thyme ¾ tsp salt ¼ lb sliced mushroom Dash of pepper
Dumplings: Combine first 4 ingredients. Add milk and butter. Stir until well blended. Should be consistency of drop biscuits. Serve hot over rice.
CHICKEN MANQUÉ CHOUX 3
¼ ¼ 3½
Heat oil in large skillet. Add chicken pieces, brown and set aside. Add onion, green pepper and garlic; cook until onion is tender. Force Italian plum tomatoes through a strainer. Add tomato liquid, parsley, oregano, thyme, salt and pepper to skillet. Cook over low heat for 15 minutes; stir occasionally. Add chicken; cover and cook over low heat 45 minutes. Stir occasionally. Add mushrooms. Cook uncovered 15 minutes or until sauce is desired consistency.
2 3 2 /3 2
¼ ½ 3 1
lb boneless, skinless chicken breasts cup vegetable oil cup flour cups fresh corn cut from the cob; squeeze milk out of the cobs tbls cream, plus extra if needed cups chopped onion cup chopped green pepper large tomatoes, coarsely chopped tsp thyme tsp chopped fresh basil tsps salt tsp ground black pepper
184 Cajun In The Kitchen, ©2010, 2013
½
MR. DANIEL’S CHICKEN WINGS
tsp cayenne red pepper
¾ 1½ ¼
Trim chicken breasts and cut them in bite size pieces. In a heavy pot, heat oil over medium heat. Lightly dust chicken pieces with flour, shaking off excess. Brown chicken in oil, turning frequently so it will cook evenly.
cup flour tsps salt tsp black pepper 2 lbs chicken drummettes Vegetable oil
When it is evenly golden brown, reduce heat and add the corn and cream. Mix, then add remaining ingredients. Cook over low heat for 30 to 40 minutes or until the chicken is very tender, stirring occasionally to prevent sticking. If it seems too thick when the chicken is done, stir in 2 or 3 tablespoons more milk. Serve in soup bowls with hot, fresh French bread.
Sauce:
½ ½ ¼ ½
CHICKEN SAUCE PIQUANT II
cup butter cup Jack Daniel’s Tennessee Whiskey cup ketchup cup Tabasco® sauce
Combine flour, salt and pepper in small bowl. Coat chicken pieces with flour mixture. Heat 2 to 3 inches of oil in fryer or heavy pot to 375°. Fry wings, a few at a time, until golden brown on all sides and cooked through, about 10 to 15 minutes. Drain on paper towels.
3 chicken legs 3 chicken thighs 6 medium potatoes quartered 1 large onion, cut long 1 can Rotel tomato diced 1 can chicken broth 6 cloves garlic 1 tsp cumin 1 can of tiny peas, no water 1 clove garlic, crushed Water Salt and pepper to taste
Combine all sauce ingredients in a small saucepan. Bring to a boil. Dip cooked wings in sauce. Serve with blue cheese dressing, celery and carrot sticks. Makes 6 to 8 servings. Note: To bake wings, place in roasting pan. Brush with melted butter and sprinkle with salt and pepper. Bake in 450° oven until lightly browned and cooked through, about 30 minutes.
In large gumbo pot combine chicken, potato, onion, Rotel tomatoes, chicken broth, garlic, salt, pepper, and cumin. Add water just to cover. Let simmer on medium until potatoes are ready. When potatoes are ready, meat should be ready. When potatoes and meat are done, turn off. Add peas. Stir. Serve with hot rice.
HILDA'S PORTUGUESE STEWED CHICKEN I love Emeril Largesse although some of his creations are a bit convoluted. This is one of his Mother's dishes that he grew up on. I’ve tried this it is outstanding. The trick is to use good Mexican chorizo sausage. Not too hot, which some can be. If it is too hot cut it in half and substitute the rest with Andouillé or smoked sausage. Emeril likes it hot. Kenny would have loved this guy……. ½ cup all-purpose flour 1 whole chicken, about 4 pounds 3 tbls EVOO 1 lb chorizo, cut on the bias in 2” pieces 1 medium onion, diced 2 cups diced potatoes 1 red pepper, julienned 1 yellow pepper, julienned 2 cups chopped tomatoes, peeled and seeded 2 tbls minced shallots 1 head garlic, skin removed and cloves left whole 1 cup pitted kalamata olives, sliced 1 cup white wine 1 cup chicken stock
CHICKEN SPECTACULAR 3 cups diced, cooked chicken 1 12-oz package long grain rice 1 10¾-oz can cream of celery soup 1 8-oz jar or can sliced mushrooms 1 8-oz can water chestnuts, sliced and drained 1 medium onion, finely chopped 1 cup Hellmann’s Mayonnaise® Salt and pepper to taste Grated Cheddar cheese for topping Preheat oven to 350F. Dice chicken fairly coarsely. In a large bowl, lightly combine all ingredients except the cheese. Place in one large or two medium casserole dishes. Top with cheese and bake at 350F until lightly browned, approximately 30 minutes.
185 Cajun In The Kitchen, ©2010, 2013
Combine butter seasonings, soy sauce, Worcestershire sauce, and lemon juice; let simmer over low heat. Meanwhile, wash and dry turkey; stuff cavity with celery and onions. When ready, add wine and Bourbon to the simmering sauce. Using large hypodermic needle with large gauge needle available at area grocery stores, inject turkey with this sauce until it is saturated and swells up. Place bacon strips across breast of turkey. Cook as directed for turkey, either in the oven or on smoker. Baste with drippings often.
½ ½
cup finely chopped parsley leaves cup sliced green onions 2 cups white rice, cooked, hot Essence of Emeril Freshly grated Parmesan, for garnish Salt and black pepper Pinch crushed red pepper flakes Chives, for garnish Small loaf crusty bread, for serving Season the flour with Essence. Toss the chicken in the seasoned flour.
KING CREOLE MUSTARD CHICKEN
Heat the olive oil in a large cast iron skillet, over mediumhigh heat. When the oil is hot, add the chicken and sear until golden brown on all sides, about 4 to 6 minutes on each side. Remove the chicken from the skillet and set aside. Add the chorizo to the skillet and cook until browned on both sides.
6
skinless, boneless chicken breast halves ½ cup honey ½ cup Zatarian’s Creole Mustard® 1 tsp dried basil 1 tsp Szeged Hungarian Paprika® ½ tsp dried parsley 1 tsp dried sage Salt and pepper to taste
Add the onions, potatoes, and peppers. Cook the vegetables for 2 minutes, stirring occasionally to prevent sticking. Add the tomatoes, shallots, garlic cloves, and olives. Season the vegetables with Essence. Stir in the white wine, chicken broth, and parsley and return the browned chicken to the skillet.
Sprinkle chicken breasts with salt and pepper to taste, and place in a lightly greased 9x13 inch baking dish. In a small bowl, combine the honey, mustard, basil, sage, paprika, and parsley. Mix well.
Bring the liquid up to a boil and reduce to a simmer. Cover and simmer the chicken and vegetables for about 45 minutes or until the chicken falls off the bone.
Pour ½ of this mixture over the chicken, and brush to cover.
Add the crushed red pepper flakes and green onions. Adjust the seasonings with salt and pepper.
Bake in the preheated oven for 30 minutes. Turn chicken pieces over and brush with the remaining ½ of the mustard mixture.
Mound the rice in the center of the bowl. Arrange the stewed chicken around the rice. Garnish with freshly grated cheese, chives and Essence. Always serve with crusty bread.
FRENCH QUARTER CHICKEN PIE 4 1 1
cups bite-sized cooked chicken or turkey 10¾-oz can cream of chicken soup 10¾-oz can condensed chicken broth ½ tsp dried tarragon 1 16-oz can peas and carrots, drained 1 cup shredded Swiss cheese ½ tsp Tabasco® 1½ cups flour 2 tsps baking powder 1½ cups buttermilk ½ cup butter, never margarine, melted Szeged Hungarian Paprika®
CRAZY BIRD 15 1 1 2 1 2 1
lb turkey, thawed lb butter tbl chili powder tbls onion powder tbl garlic powder tbls hot sauce tbls finely ground pepper ¼ cup Worcestershire sauce ¼ cup Kikkoman’s® Soy Sauce ¼ cup lemon juice 1 cup dry white wine 1 cup Bourbon Celery sticks, chopped Onions, chopped Salt to taste
Preheat oven to 350F. Place chicken or turkey in lightly greased 13 x 9 x 2 inch baking dish. Mix soup, broth, tarragon, and Tabasco in a small pan until slightly heated. Add Swiss cheese and stir well. Add drained peas and carrots and gently combine. Pour this mixture over the 186 Cajun In The Kitchen, ©2010, 2013
chicken or turkey. Mix flour and baking powder in a bowl; add buttermilk and melted butter. Stir to form a thin dough. Pour evenly over chicken mixture. Sprinkle lightly with paprika. Bake uncovered, one hour until crust rises and browns.
cup green onions, cut in ½” pieces cup peanuts, roasted 2 cups hot cooked rice ½ egg, beaten Kosher salt 1
½
HERB ROASTED TURKEY AND POTATOES
In a freezer bag, combine chicken, Saki, cornstarch, 2 tablespoons sesame oil and egg. Mix well and put in frig for 1 hour. Then set aside for 15 minutes before cooking.
1½ lb fresh boneless turkey breast roast garlic clove, thinly sliced red potatoes ¾ tsp onion salt ¾ tsp dried oregano leaves 2 tbls butter, melted Szeged Hungarian Paprika® 1 1 4
Combine sherry soy sauce, water and set aside. Roast the peanuts in a 400° oven for 5 minutes. Heat wok on high for 10 minutes. Add 2 tablespoons of sesame oil and 1 tablespoon of vegetable oil. Add chicken and stir quickly, separate the meat and cook 1 minute. Remove the chicken. Add the chili peppers to the wok and stir fry until they darken in color. For sauce: in a small bowl, stir together water, soy sauce, 4 teaspoons cornstarch, sugar, vinegar and hot pepper sauce. Set aside. Pour cooking oil into a wok or large skillet and heat over medium-high heat. Stir-fry garlic and ginger root for 15 seconds. Add chicken mixture; stir fry for 3 to 4 minutes or until meat is no longer pink inside. Push chicken from center of wok. Stir sauce and add to center of wok. Cook and stir until thick and bubbly. Add green onions and peanuts and stir to coat with sauce. Cook and stir 1 to 2 minutes more or until heated through. Serve over hot rice.
Make cuts in surface of turkey and insert garlic slices. Place turkey, skin side up, in 9x9 inch pan. Quarter potatoes and place around roast. Combine onion salt and oregano. Sprinkle roast with 2/3 of the onion oregano mixture. Drizzle butter over potatoes and sprinkle with remaining onion oregano mixture and paprika. Bake in 350F oven 11/2 hours or until an internal temperature of 170F. Remove netting from turkey. Serve with potatoes.
KUNG PAO CHICKEN If you don’t have a small flat-bottom carbon-steel wok, get one. They are among the most versatile cooking pans you can own. A 14-inch flat bottom fits on any stove and it must be good quality carbon-steel. I hope you’ve thrown all the aluminum crap away……
HOT AND SPICY CHICKEN BARBECUE ½ ½ ¼
This is the only real Chinese dish in this book, I think. This is about Cajun food and what this Cajun likes to eat. Maybe I’ll do a Chinese book one of these days. This shoulda been Cajun away…… 1 lb chicken breasts without skins, diced ½” pieces 12 small dry red chili peppers 1” or less 1 tsp sherry ¼ cup Saki (I know, I know it ain’t Chinese) ¼ cup cornstarch 4 tbls sesame oil ¼ cup chopped green onions, white part only 2½ tbls Kikkoman’s® Soy Sauce ½ cup water 4 tsps cornstarch 1 tbl sugar 1 tsp rice wine vinegar 1 tbl crushed red pepper 2 tsps ginger root, minced 2 cloves garlic, minced
2 2 1 1
½
cup Spicy Cajun Power® ® cup tomato sauce cup onion, chopped tbls cider vinegar tbls maple syrup tbl vegetable oil tsp cayenne pepper tsp crushed red pepper flakes
In medium saucepan, combine Cajun Power® , tomato sauce, onion, vinegar, maple syrup, oil, chili powder, parsley and red pepper flakes. Over medium heat, bring mixture to boil; reduce heat. Simmer 5 to 7 minutes until thickened. Cool. Grill chicken over medium heat 30 to 40 minutes or until chicken is no longer pink, turning and basting frequently with prepared sauce. Serve hot.
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Fall River Chow Mein Noodles:
EMERIL’S FALL RIVER CHOW MEIN
2 4
¼ ½
cup dried shiitake mushrooms cup boiling water 3 tbls vegetable oil 1 cup diced onions ½ tsp minced garlic ¼ tsp celery salt 3 cups beef broth or beef stock 3 tbls cornstarch 2 tsps Kitchen Bouquet 2 tsps dark corn syrup 1 cup diagonally sliced celery, about ¼“ thick 2 cups shredded, cooked chicken 1 recipe Fall River Chow Mien Noodles Salt and freshly ground black pepper
cups vegetable oil sheets egg roll wrappers, cut into thin strips (about ⅛ to ¼ -inch wide each)
Heat vegetable oil in a skillet or pan with deep sides until it reaches 350 degrees F. Fry the strips of egg roll wrappers in the hot oil, 30 seconds to 1 minute, or until crispy and golden brown. Remove from the heat with a slotted spoon and drain on paper towels. Serve with Emeril’s Fall River Chow Mein.
RICE STUFFED CORNISH HENS ¾ ¾ ½ 3
Place mushrooms in a small bowl and cover with the boiling water. Allow mushrooms to stand for 5 minutes, or until slightly softened. Remove mushrooms and reserve for another use. Reserve 1/3 cup of the mushroomsoaking liquid.
¾ ½ 3 2
¾ ½ ¼
Heat 1 tablespoon of the vegetable oil in a medium saucepan over medium-high heat. Add ½ cup of the onions and cook until slightly softened but not browned, about 2 minutes. Add the garlic and celery salt and cook for 1 minute, stirring constantly. Add 2 ½ cups of the beef broth and the reserved mushroom-soaking liquid and bring to a boil.
6
cup onion, chopped cup celery, chopped cup butter, divided cups rice, cooked cup raisins cup walnuts, chopped tbls honey tbls lemon juice tsp cinnamon tsp salt tsp pepper Cornish game hens
Preheat oven to 375°. In a skillet, sauté onion and celery in 3 tablespoons butter until tender; remove from heat. Add rice, raisins, walnuts, honey, lemon juice, cinnamon, salt and pepper. Mix well. Stuff hens. Place on a rack in a large shallow baking pan. Soften remaining butter. Rub over skins. Bake uncovered 1 hour or until the juices run clear.
In a small bowl, whisk together the remaining ½ cup beef broth, cornstarch, gravy enhancer, and soy sauce. Add the cornstarch mixture and the corn syrup to the saucepan and return the mixture to a boil. Reduce the heat and simmer for 5 minutes, or until the gravy is slightly thickened. Keep warm until ready to serve.
SMOTHERED CHICKEN IN ONIONS 2 1
large chickens, cut into serving pieces cup of oil ½ cup of flour 2 cups of onions, chopped 3 cloves of garlic, minced Salt and pepper to taste
In a medium wok, heat the remaining vegetable oil over high heat. Add the remaining onions and the celery and cook until softened, about 1 to 2 minutes. Add the chicken and season with salt and pepper, to taste. Cook until chicken is heated through, about 2 minutes. Ladle ¼ to ½ cup of the reduced gravy mixture into the chicken mixture, tossing to coat well, and remove from the heat. Place Fall River Chow Mien Noodles in the bottom of a dish and top with the chicken mixture. Ladle gravy over the chicken and noodles and toss to combine. Serve immediately.
Season chickens with salt and pepper and brown in oil, removing pieces as they are brown to make room for the remaining chicken; sprinkle flour on chicken pieces as they are browning. When all chicken parts are brown, return all pieces to the pot and add onions and bell pepper; cover pot and cook on low heat about an hour or until chicken is tender; adding garlic and small amount of water as necessary to prevent sticking. 188 Cajun In The Kitchen, ©2010, 2013
When ready to serve you might have to add a small amount of water to make a gravy; adjust seasonings and serve with cooked rice.
1 1¼ 1 1 1
BEER BATTERED CHICKEN STRIPS 1
large egg ¾ cup beer 1 cup all-purpose flour 1 tsp baking soda 1 tsp salt 3 chicken breast halves; skinless, boneless 1¼ cups vegetable oil Ground black pepper
½ 10 1½
Preheat oven to 350°. Sauté onion, bell pepper, and 1 garlic clove in olive oil until tender. Add tomatoes; cook 5 minutes. Add both cans soup; cook 20 minutes. In separate pan, brown chicken pieces in 1 tablespoon oil with remainder of garlic and spices. In large casserole place hall chips, then chicken, then sauce, rest of chips. Top with cheese and bake.
Beat the egg lightly with a whisk. Beat in the beer, then the dry ingredients, whisking until smooth. Cover and let stand for 25 to 30 minutes before using. Cut chicken breasts in half lengthwise. Heat oil in 10-inch skillet over a mediumhigh heat until oil reaches desired temperature of 360 degrees (or use deep fryer).
MIDDLE EASTERN CHICKEN This is so simple and easy but it is very good. We got this from a couple in California when I was in the Army’s Defense Language Institute (DLI). Can’t remember their names. Can’t remember much Russian either, but I remembered this. Guess I got my priorities straight, huh? 1 tbl butter ½ lb ground beef 1 tsp allspice ½ tsp ground cinnamon 1 tbl peanut butter 3 cups chicken or veggie stock 2 tsps salt ½ lb skinless, boneless chicken breast halves 1 cup uncooked basmati rice ½ cup peanuts, slightly chopped Dash pepper
Using tongs to hold chicken strips, dip in batter; allow excess to drip off. Remove and carefully lower, one by one, into the hot oil. After about 1 minute, turn the strips. Continue to turn the strips occasionally until they are golden, cooking for a total of 4 to 6 minutes. Transfer to a paper towel lined tray. Pat more towels on top to absorb excess oil. Serve immediately with barbecue sauce or sweet and sour sauce.
SWEET AND SOUR CORNISH HENS 4
½ 1 1
¼ 1½ 1
Cornish Game Hens cup dry sherry cup Kikkoman’s® Soy Sauce 8-oz can tomato sauce tsp each, basil, oregano & thyme cups honey stick of butter
Melt the butter in a large skillet over medium heat, and cook the ground beef until evenly brown. Season with allspice, cinnamon, and pepper, peanut butter and continue cooking 1 minute. Pour in the stock, season with salt, and place the chicken in the skillet. Cover, and cook 25 minutes, until chicken juices run clear.
Mix above in saucepan and bring to a boil stirring, for about 3 minutes. Melt butter in skillet and place split hens breasts up and cook at medium high for 15 minutes with lid on skillet. Pour sauce over hens and simmer covered for 35 minutes.
Remove chicken from skillet, and shred. Return to skillet, and mix in the rice. Cover, and continue cooking 20 minutes, until rice is tender, and liquid has been absorbed.
TWO SISTERS’ CHICKEN 1 1 2 2 3 1
can cream of celery soup lb boneless, skinless chicken, diced tsp dried oregano tsp lemon pepper tsp salt tsp Szeged Hungarian Paprika® ozs tortilla chips, crushed cups Monterey Jack cheese, shredded
small onion, chopped small green pepper, chopped cloves garlic, divided tbls EVOO, divided tomatoes, chopped or Rotel can cream of asparagus soup
Sprinkle peanuts over the beef, chicken, and rice mixture to serve.
189 Cajun In The Kitchen, ©2010, 2013
amounts of Cheddar cheese, tomatoes, green onions, pineapple chunks, coconut and chow mein noodles. Enjoy!
WINTER CHICKEN Winter chicken is made of rice, veggies, chicken, smoked sausage, ground sausage, garlic and onions. Great for cold winter days or a hungry, hunting group of men. Great served with cornbread. 2 lbs skinless, chicken breast cut into chunks 1 lb smoked beef sausage, cut into chunks 1 lb pork sausage ½ cup each, frozen corn and lima beans 2 large onions, chopped 2 cloves garlic, chopped 4 cups instant white rice 2 tbls Cajun Seasoning Salt and pepper to taste
PAN-FRIED QUAIL WITH CHEESE GRITS This recipe is a sumptuous introduction to the cooking of the South Carolina Low Country around Charleston. 8 quail, fresh or frozen 4 thinly sliced pieces of country ham, 2 oz each 2 spring onions (scallions) 4 tbls butter 1 cup grits 1 cup half and half 1 cup mild cheddar cheese, grated Salt and freshly-ground black pepper Cook grits per package directions but use milk instead of water.
Place the chicken, smoked sausage, pork sausage, garlic, onions and veggies into a large pot. Fill with enough water to cover them all by 3 inches. Season with Cajun seasoning and a little salt and pepper. Bring to a boil, cover and cook for 1 hour. Stir in the rice, and turn off heat. Let stand covered for 5 minutes to cook the rice.
Pan-fry quail in butter until done, about 3 or 4 minutes on each side; remove to plate in 200° oven to keep warm. Pan-fry country ham in butter left over from quail until done, about 3 or 4 minutes on each side; remove to plate in oven to keep warm. Prepare grits per package direction, cook for required time.
GEORGIA MOUNTAIN CHICKEN This will have you singing “Georgia on My Mind” in a heartbeat….. 2 cups long grain white rice 4 cups chicken stock 1½ lbs skinless, boneless chicken breast halves 1 10¾-oz can condensed cream of chicken soup 1 cup shredded Cheddar cheese 1 cup chopped tomatoes 1 cup chopped green onions 1 cup pineapple chunks, drained ½ cup unsweetened flaked coconut 1 cup chow mein noodles
When grits are done, add grated cheese, salt and pepper. Add half and half, a little at a time, continuing to cook and stirring until grits are creamy and half and half is absorbed. place Creamy Cheese Grits on plate, arrange quail on plate. Slice country ham into thin strips and place around quail. Garnish with thinly-sliced green onions. Serve with sautéed squash.
DEEP FRIED TURKEY This has been a staple of Cajun country for over a hundred years. I don’t know where it came from, but around Thanksgiving, there is more fried turkey in southern Louisiana than baked.
Place rice and water into a saucepan, and bring to a boil. Reduce heat to low, cover, and simmer for 20 minutes, or until rice is tender. Set aside.
Whole fried turkey is the best illustration I know of just how delicious and greaseless fried food can be. I bet that once you’ve tried it fried, you’ll never go back to roast turkey. While the turkey is resting, take advantage of the big pot of oil to fry something else, like French fries. You can serve the turkey as the center of a big meal, such as Thanksgiving dinner; it will only take about an hour from setup to serving. Or you can have your guests make turkey or club sandwiches, and serve them with fries.
Meanwhile, place the chicken breasts into a saucepan with enough water to cover. Bring to a boil, and cook until tender, 20 to 30 minutes. Remove from the water, reserving liquid, and shred. Return the shredded chicken to the saucepan, and stir in soup. Stir in about 1 cup of the reserved water, or until the sauce reaches your desired consistency. Simmer for 15 minutes.
You will need an outdoor cooker (suggested size is 140,000 Btu) and a 10-gallon pot, preferably one with a basket insert (available in hardware stores and stores where outdoor equipment is sold). The insert keeps the
To serve, place one cup of cooked rice onto a plate, spoon some of the chicken mixture over it, then top with small
190 Cajun In The Kitchen, ©2010, 2013
bird off the bottom of the pot and facilitates removing it from the oil. 5 gallons vegetable oil 1 whole turkey (15 pounds min.), at room temp Cayenne pepper (optional)
and pour over bird. Cover and place in refrigerator for 48 hours.
Begin heating the oil in a 10-gallon pot over a very hot propane flame outdoors to 390 degrees F. Don’t set the burner to its highest setting, as you may need to increase the heat after you’ve added the turkey. It will take about 20 minutes for the oil to heat.
Using an electronic thermometer, grill until internal (breast or thigh) reaches 170°. This should take about 6 hours. Any faster and you'll dry the bird out.
Fire up the BBQ and grill the bird, offset from fire with a drip pan beneath holding the brine. Keep the temp in the grill around 250-280°. Turn 90° every hour.
Use apple wood for smoke. Use hickory only if necessary, but never Mesquite, it will be too strong.
Meanwhile, rinse the turkey well, pat it dry inside and out, and set it on end in a sink to drain.
Add a little apple juice and cinnamon to the gravy. Yummy.
When the oil reaches 375°, pat the turkey dry again, and sprinkle it with cayenne, if desired. If your cooker has a basket insert, place the turkey in the basket and set it over a baking sheet; if not, set an oven rack over a large baking sheet, place the turkey on it, and take them outside to the cooker.
Serve with the Cornbread Apple Dressing below.
STUFFING OR DRESSING? THE BEST PART OF T-DAY Around Thanksgiving every year, the great debate is: Dressing or stuffing?
Check the temperature of the oil. When the oil reaches 390°, carefully and slowly lower the basket with the turkey into the oil; or lower it holding it by its legs or by a long heavy tool such as a clean fireplace poker inserted into its cavity. Be careful! Immediately check the oil temperature and adjust the flame so that the temperature does not dip below 340 degrees F. You want to maintain the temperature at 365 degrees F. As it cooks, occasionally move the bird around in the oil so that it does not scorch (the oil near the heat source will be hotter). Whole turkeys take only 3 to 4 minutes per pound to fry to perfection: small ones, around 12 pounds, will take about 35 minutes; large ones, around 15 pounds, will take about 1 hour. When it is done, the turkey will float to the surface with a perfectly crispy, brown skin. If you are unsure, you can test the meat for doneness at the hip joint or insert a meat thermometer into the breast; it should register 180°.
Southerners think cornbread dressing is the food - or at least the side dish - of the gods, while Yankees think stuffing is the only way to go. To my mother, being a Southerner and my dad, being from New Orleans, it was dressing regardless of whether or not it was 'stuffed' in the bird. Jean called it dressing, naturally. Call it what you want, it's the best part of the meal. Here are some pretty good recipes, in or out.
THE BASIC STUFFING ¼
cup butter 1 large onion, chopped 2 cups chopped celery 1 pound fresh mushrooms, sliced 1 loaf bread, toasted and cut into cubes 1 egg, beaten 1 tsp crushed sage q tsp crushed thyme Chicken broth Salt and pepper to taste
Using the basket insert if there is one, or by again inserting a long heavy tool such as a clean fireplace poker into its cavity, carefully remove the turkey from the oil and hold it over the pot for a moment to allow any excess oil to drain back into the pot, then lay the bird on the oven rack. Allow it to rest for 20 minutes before carving.
In a large saucepan over medium-high heat, melt butter or margarine. Add onion, celery and mushrooms; sauté until soft.
SMOKED THANKSGIVING TURKEY Try this recipe for turkey and dressing. You will thank me. Take a 15-18 pound turkey and place it in a container large enough to hold it and about 1½ gallons of brine. Cover the bird with the following brine: apple juice, it may take 1-2 gallons; 15 crushed cloves and ¾ cup sea salt. Mix well
Mix in bread cubes and egg with enough chicken broth to moisten. Add salt, pepper, sage, and thyme; stir until well blended. Proceed to stuff turkey in your usual way.
191 Cajun In The Kitchen, ©2010, 2013
CORNBREAD DRESSING
CORNBREAD AND SAUSAGE DRESSING 4 6 1
½ 2 4 3
½ 2 1 1 8 2
Classic Southern cornbread dressing.
16-oz packages dry corn bread mix cups dry bread crumbs pound mild sausage cup margarine cups chopped onion cloves garlic cups chopped celery cup chopped fresh parsley tbls poultry seasoning tsp dried sage tsp salt cups chicken broth eggs, beaten
Dressing seasonings:
½ ½
cup chopped celery cup chopped onion 1 tbl dry sage or 3 tbls of fresh 2 tsps black pepper 1 skillet of cornbread 2 to 3 cups turkey or chicken broth Crumble baked cornbread into large mixing bowl. Add celery, onion, sage and pepper. Stir in enough turkey broth to moisten; blend well. Spoon into generously buttered 9 x 13-inch baking dish. Bake until golden brown and heated through, about 35 to 40 minutes. .
Prepare the cornbread according to package instructions. Once cornbread is cooled, crumble it into a large bowl. Stir in the bread crumbs.
CORNBREAD APPLE DRESSING 1
½ ½ ½
Preheat oven to 350˚. In a large pot, sauté sausage in margarine with the onion, garlic, green bell pepper and celery until tender. Stir parsley, poultry seasoning, sage and salt into the mixture. Pour broth, eggs and cornbread/breadcrumbs into the mixture; mix until the ingredients stick together easily. Transfer to a 9x13 inch pan.
1 1 1 1 1 1
Bake covered in a preheated 350˚.
YANKEE CHESTNUT STUFFING
pan of cornbread cup chopped celery cup chopped onion cup diced Granny Smith apples tbl dry sage tbl sugar tsps black pepper tsp salt cup chicken broth, more if needed cup apple juice
Crumble baked cornbread into large mixing bowl. Add celery, onion, sage, sugar, apples, salt and pepper. Stir in equal amounts of broth/juice to moisten; blend well. Spoon into 1-2 generously buttered 9 x 13-inch baking dishes.
2 pounds chestnuts 2 cups butter 2 cups minced onion 2 cups minced celery 10 cups dried bread crumbs 1 tsp dried thyme 1 tsp dried marjoram 1 tsp dried savory 1 tsp dried rosemary Salt & pepper to taste
Bake until golden brown and heated through, about 35 to 40 minutes.
NEW ENGLAND OYSTER STUFFING 4 1½ 5
With a sharp knife cut a cross on the flat side of each chestnut. Simmer, covered with water, in a saucepan for 5 minutes. Drain. While hot, remove the shells and inner brown skins. Cover with fresh water. Boil for 20 to 30 minutes until tender. Drain. Chop coarsely.
½ 8
¼ 1 1 1 1
Melt the butter or margarine in a saucepan. Add onions and celery, and cook until limp. Add bread crumbs and spices. Mix thoroughly. Mix in chestnuts. Salt to taste. Any extra stuffing can be baked in a covered casserole in the oven with the turkey for the last hour.
½
stalks celery, diced cup chopped onion cups crumbled cornbread cup chopped, cooked turkey giblets ozs shucked oysters cup chopped fresh parsley tsp dried basil tsp salt tsp Szeged Hungarian Paprika® tsp dried sage tsp ground nutmeg
192 Cajun In The Kitchen, ©2010, 2013
2 2
eggs cups chicken stock
THE BEST FRIED CHICKEN YOU’VE EVER HAD This is old. I mean the recipe is old. It originates from an 1855-60 era cookbook on how to cook ‘game hens’ (probably grouse or quail. The idea was to get rid of the gamey taste that hung birds had. (They used to hang ‘em for several days to ‘cure’ the meat).
In a skillet sautéed the celery with the onions until the onions are translucent. In a large bowl combine the crumbled cornbread, cooked celery, cooked onions, giblets, oysters, parsley, basil, salt, paprika, dried sage and nutmeg. Toss well.
Modern additions are the lemon and Cajun seasonings, but it still has that very unusual (and very good) flavor from a time past. This really is some of the best I have ever eaten. 1 large chicken, cut up 1 quart brewed tea, double strength 1 lemon, quartered 1 cup sugar 1 cup kosher salt 1 quart ice water 3 cups all-purpose flour 2 cups corn flour (or fish fry) 3 tbls Cajun seasoning or use Old Bay 1 tsp salt 1 tsp pepper 8 eggs 1 cup buttermilk Vegetable oil (Peanut oil works best)
Beat the 2 eggs. Add the eggs and chicken stock to the stuffing mixture. Stuff stuffing in bird's cavity. Remove stuffing promptly once bird is cooked. You can also bake the stuffing separately from the bird in a large casserole dish. Bake it in a preheated 350 degrees F (175 degrees C) oven approximately 1 hour and 20 minutes.
WILD RICE AND MUSHROOM DRESSING 6 1 4 3 2
½ 1
½ ¼ 8 10 2 15
s wild rice, rinsed cup dried cranberries tbls butter medium carrots, diced celery stalks, diced cup finely chopped onion tsp salt tsp dried thyme tsp black pepper oz sliced shiitake mushrooms, stems discarded oz white mushrooms -- sliced cups long-grain white rice oz chicken broth
Combine tea, lemon, sugar and kosher salt, and simmer for 5 minutes or salt and sugar are complete dissolved. Pour in ice water and cool brine completely. Submerge chicken in brine for 48 hours in the frig. Turn a couple of times.
Combine the wild rice and 2 cups water. Bring to a boil and reduce heat to low. Cover and simmer for 40 minutes or until rice is cooked. Stir in cranberries and let simmer 1 minute.
Remove to a wire rack and allow chicken to drain. Combine 2 cups of the flour and the corn flour, Cajun seasoning, salt, and pepper in a large bowl. Place remaining 1 cup flour in a medium bowl, and in a third bowl beat eggs with buttermilk. Line up bowls of flour, egg-buttermilk mixture and then the flour-corn flour mixture, in that order. Pat chicken dry then coat the chicken in the flour, then the egg-buttermilk mixture, and then the flour-corn flour mixture, applying pressure to ensure even adherence. Let the chicken sit in the refrigerator for ½ hour before frying.
Sauté the carrots, celery, and onion in 2 tbsp butter in a Dutch oven. Cook 15 minutes or until tender. Stir in salt, thyme, and pepper, and cook 1 minute; transfer to medium bowl. Combine remaining butter and mushrooms in Dutch oven. Cook 10-12 minutes or until mushrooms are golden. Combine with cooked vegetables in bowl. Combine white rice, broth, and 1 3/4 cup water in Dutch oven. Bring to a boil; reduce heat to low and simmer 20 minutes or until rice is tender. Combine all ingredients together and spoon into a 3 1/2 qt baking dish. Cover with foil and bake at 325F for 20 minutes.
Pour oil in a heavy pot at a depth of at least 3 inches. Heat oil to 300° F. Fry chicken, submerged in oil, for 1518 minutes, or until an instant-read thermometer registers 170° F for dark meat, 160° F for white meat. A deep-fryer works magic here. Drain on a rack then serve. Boy, is this good.
193 Cajun In The Kitchen, ©2010, 2013
SOUTH CAROLINA
CHAPTER 11: BAR-B-QUE
Eastern region: Vinegar-and-pepper based; Central region: Mustard-based; Northern region: Tomato-based; Western region: Ketchup-based
TENNESSEE Tomato-based; sweet and sour in West Tennessee Memphis style and spicy in Middle and East Tennessee.
TEXAS Tomato-based sauces with basic seasonings of salt and black pepper and often lots of cayenne. Now that all the amateurs are out of the way, we bring you, The Professionals.
KANSAS CITY
Bar-B-Que or grillin' is closer to a religious experience in some parts of the country. Some even say it is a matter of life and death. After living in Kansas City for 16 years, I can tell you without pause, it is much more serious than that. Folks are passionate about barbecue in the South and always happy to vocalize an opinion. Whatever the cooking style: rubs, marinades and sauces are the base for balanced barbecue. The key is method and a seasoning usually applied as a rub to the ribs and then allowed to sit. When you add just the right sauce, the experience becomes exceptional. This method of course is Kansas City Style. Memphis and Texas styles vary slightly with Tennessee and North Carolina styles very different. But those come shortly.
Let’s put it on the table right now. Nobody knows BBQ like KC. Period. Kansas City is the authority on BBQ. With the world famous Lenexa KS BBQ contest 2 weeks in August and over 1,000 contestants (50,000+ attendees) and then the granddaddy of them all: The America Royal BBQ which draws over 2,500 international teams each year and over 100,000 attendees.
When it comes to sauces, you can travel from the North Carolina, Tennessee to Kansas City and Texas and taste four distinct kinds. Tennessee, Kansas City and most of Texas claim bragging rights for their thick tomato-based sauces. North Carolina is known for pungent vinegarpepper-based and ketchup-based sauces. South Carolina and Georgia boast of all of these types plus a mustardbased one.
A team from Russia won best overall in 1995 – Grilled Siberian Ox- Go Figure. KC barbeque is a style; some say an attitude, rather than a specific type of sauce. The meats are cold or warm smoked, then based with a sauce just before serving. The sauces tend to range from heavy cayenne/tomato based to spicy sweet and sour tomato/ketchup based such as Arthur Bryant’s; the favorite BBQ sauce of President Jimmy Carter, which is about the only thing he ever got right…
NORTH CAROLINA Eastern region: Vinegar-based; Piedmont region: Tomatoand-vinegar based; Western region: Ketchup-based
194 Cajun In The Kitchen, ©2010, 2013
The best way to use this sauce is to smoke your meat first, then just prior to serving, bring up the heat and baste and turn, then baste and turn some more. The sugar will cause a slight burning but that’s ok, just don’t overdo it. Continue to baste with the sauce and turn some more. I often have a thick coating of sauce on the meat with flecks of burnt sauce here and there. BBQ ribs never tasted so good.
BAR-B-QUE SAUCE APPLE CITY BBQ SAUCE Grilled pork steaks, potatoes salad and corn on the cob. It doesn’t get much better. Try this sauce on thick ½ to ¾ ” pork steaks. 1 cup ketchup ¼ cup Kikkoman’s® Soy Sauce ¼ cup cider vinegar ¼ cup apple juice 2 tbls Worcestershire sauce ¼ med onion, finely grated 2 tsp green bell pepper, grated ¾ tsp granulated garlic ¾ tsp ground white pepper ½ golden delicious apple, grated Sugar to taste
GEORGIA PEACH BARBECUE SAUCE 19
¼ ¼ ¼ 2 2 1 2 2
Combine all the ingredients, except the apple, and place in a saucepan and cook over med heat for 5-10 minutes. Add the grated apple and simmer a little more. Add this sauce to your meat the last 10 to 15 minutes of grilling. This can be stored in the refrigerator for a week. This sauce can also be used as a table sauce.
ozs can peaches, undrained cup packed brown sugar cup apple cider vinegar cup catsup tbls Kikkoman’s® Soy Sauce garlic cloves, minced tsp mustard powder tsp fresh ginger root, minced tbls Tabasco or to taste
Put all the ingredients in a blender and run on high speed until smooth. Spoon sauce over meat, basting every 15 minutes with the drippings in pan. If used for outdoor grilling, baste after meat is about half cooked. Continue basting until meat is done.
FRESH CITRUS BARBECUE SAUCE
UNCLE CARROLL'S BARBEQUE SAUCE
Please use only fresh squeezed juice. It makes a big difference. 5 tbls chopped onion 3 tbls butter ½ cup honey 4 tbls fresh squeezed lemon juice 4 tbls fresh squeezed orange juice 4 tbls fresh squeezed grapefruit juice 3 tbls Kikkoman’s® Soy Sauce 1 tbl fresh grated orange peel 1 tsp salt 2 tbls cornstarch
I have won numerous of my own awards with this sauce! 3 cups ketchup ¼ cup apple cider vinegar ½ cup of Bourbon whiskey ½ cup of Worcestershire 3 tbls each, lime & lemon juice 2 tbls grated orange peel ½ cup dark molasses 1 tbl each of dry mustard, cayenne, Szeged Hungarian Paprika® 2 tbls dark brown sugar ½ tbl each salt and pepper 3 cloves garlic, crushed 1 stick butter 1 large onion, grated 2 tbl Tabasco® 1 tbl of My Cajun Seasoning
In small pan, sauté onion In butter until tender. Add honey, lemon & grapefruit juices, soy sauce, orange peel and salt. Gradually blend orange juice into cornstarch; add to onion mixture. Heat, stirring constantly until thickened. Use to baste chicken or pork
Mix all ingredients except butter in sauce pan. Simmer for about ½ hour. Add butter and simmer for another 10 minutes. Be very careful not to burn this, Refrigerate overnight before use.
195 Cajun In The Kitchen, ©2010, 2013
cooking about 10 minutes, stirring frequently. Remove orange and lemon rinds. Continue cooking and stirring about 15 minutes more to let the flavors marry.
JUSTIN WILSON'S BARBECUE SAUCE 3
¼ 1 2 1 1
½ 3 1
½ 3 1 2 1
cups onions, chopped cup honey tbl garlic, chopped tbls lemon juice cup sweet pepper, chopped tbl sea salt cup parsley, dried tbls Lea & Perrins Worcestershire Sauce® cup dry white wine tsp mint, dried tbls vinegar tbl liquid smoke cups ketchup tbl Louisiana hot sauce
Add the butter and stir until melted. Remove from heat. Let cool about 30 minutes, then pour into a food processor or blender and process until pecans and bacon are finely chopped, about 10 to 15 seconds. This sauce may be used to barbecue chicken, pork or ribs.
TENNESSEE BARBECUE SAUCE I 2
½ ½ 2 1 1 3 3
Place all ingredients in a pot that is big enough to hold them. Bring to a boil. Cook, covered, on low heat for several hours
½ 1
PAUL PRUDHOMME'S BARBECUE SAUCE 1½ 1 1 1
½ ½ ½ 1½ 2 1½ 1
¾ 5 1 2 1 2 1 4
cups catsup cup apple cider vinegar cup Worcestershire sauce cups Bourbon whiskey onion, chopped cup dark brown sugar tbls minced garlic tbls Tabasco® tsp salt stick butter
Combine ingredients in small saucepan and bring to boil. Simmer until reduced to thick sauce, stirring occasionally.
tsp black pepper tsp salt tsp onion powder tsp garlic powder tsp white pepper tsp ground cayenne pepper pounds bacon, minced cups chopped onions cups pork, beef or chicken stock cups bottled chili sauce cup honey cup dry roasted pecans, chopped tbls orange juice (1/2 orange) rind & pulp from 1/2 orange tbls lemon juice (1/4 lemon) rind & pulp from 1/4 lemon tbls minced garlic tsp Tabasco sauce tbls unsalted butter
MEMPHIS SWEET AND SOUR SAUCE 1 1 1
cup ketchup cup red wine vinegar 8-oz can tomato sauce ½ cup spicy honey mustard ½ cup Worcestershire sauce ¼ cup butter or margarine 2 tbls brown sugar 2 tbls Tabasco® 1 tbl Lawry’s seasoned salt 1 tbl Szeged Hungarian Paprika® ½ cup lemon juice 1½ tsp garlic powder A large pinch each cayenne, red & black pepper Bring all ingredients to a boil in a Dutch oven. Reduce heat, and simmer sauce, stirring occasionally, 30 minutes. Yield: 1 quart.
Combine the seasoning mix ingredients in a small bowl and set aside. In a 2-quart saucepan fry the bacon over high heat until crisp. Stir in the onions, cover pan, and continue cooking until onions are dark brown, but not burned, about 8 to 10 minutes, stirring occasionally. Stir in the seasoning mix and cook about 1 minute.
Serve this sauce also with the ribs on the table.
Add the stock, chili sauce, honey, pecans, orange juice, lemon juice, orange and lemon rinds and pulp, garlic, and Tabasco, stirring well. Reduce heat to low; continue 196 Cajun In The Kitchen, ©2010, 2013
1 tbl prepared mustard 1 tbl lemon juice Salt and pepper to taste
COFFEE BOURBON BARBECUE SAUCE 1
¼ 1 1 1 2 1 1 1
¾
½ ¼ ¼ 2 2 1
½ ½
cup Bourbon whiskey cup vegetable oil cup chopped yellow onion tbl My Cajun seasoning tsp red pepper flakes tsp minced garlic jalapeno, seeds removed, and minced tsp grated lemon zest cup ketchup cup brewed strong black coffee cup packed dark brown sugar cup red wine vinegar cup fresh lemon juice tbls Worcestershire sauce dark molasses tbl Tabasco tsp salt tsp ground black pepper
Cook the onion and garlic in butter in a medium saucepan until tender. Add ketchup, water, vinegar, brown sugar, mustard, salt, pepper and hot pepper sauce. Bring to a boil. Remove from the heat and let stand for the flavors to mingle. At this point, a sliced lemon or orange can be added, or a bit of the juice of either. With this recipe, true Texans usually add their own SECRET INGREDIENTS which can include beer, wine, Bourbon, bay leaves, chili powder, tomatoes, vegetable oil or fat.
THE DUKE'S BBQ SAUCE This is John Wayne's favorite BBQ sauce. Caution: It is a little warn. 3 cups ketchup 8 ozs white vinegar 4 ozs apple cider vinegar ¼ cup sugar 1 tbl salt 1 tbl black pepper 1 tbl crushed red pepper 1 tbl cayenne pepper 2 tbls Tabasco ½ cup Coke® 1 large clove minced garlic 2 tbls minced onion 2 tbls butter
This is great on ribs or on a brisket!
APPLEBEE’S BARBECUE SAUCE To Make 1 Cup: 6 2 1
tbls each, apple butter, Catalina dressing and ketchup tbls Worcestershire tbl Tabasco® sauce
Combine all ingredients. Will keep in the refrigerator for a few weeks or may be frozen.
Bring to a boil, reduce heat and simmer five minutes. Cool.
NORTH CAROLINA BBQ SAUCE
MY WORLD FAMOUS BEEF MARINATE
1 cup white vinegar 1 cup cider vinegar 1 tbl each sugar, cayenne and black pepper Tabasco® sauce to taste Salt to taste
This is great for roasts, even steaks ! 1 cup chopped onion 3 tbls brown sugar packed 2 tbls vegetable oil 1 tbl prepared horseradish ¼ cup water 2 tbls apple cider vinegar 3 tbls Worcestershire sauce ¼ tsp each: salt, pepper & garlic powder ½ cup Bourbon Whiskey
Once again, folks, just mix ‘em together. Keeps 2 months covered.
TEXAS PIT BBQ SAUCE 1 1 2
½ 3 1
med onion, chopped clove garlic, minced tbls butter cup each, ketchup and Tabasco® tbls apple cider vinegar tbl brown sugar
Cook onion and brown sugar in oil in small saucepan over medium heat until onion is tender, about 3 minutes. Reduce to low and add remaining ingredients and continue cooking stirring over low heat 3 to 4 minutes until thoroughly blended. Never boil ! 197 Cajun In The Kitchen, ©2010, 2013
Remove from heat; cool thoroughly before adding to beef. Marinate overnight.
KANSAS CITY BARBECUE
MY BASIC BEER MOP
Baby Back Ribs: 2 racks Baby Back Ribs 2 cups BBQ sauce, your favorite Barbecue rub Apple juice in a spritzer
12
½ ½ ½ ½ 2 1 2
Another KC Classic method………..
ozs dark beer or porter ale cup cider vinegar cup water cup oil, preferably canola or corn medium onion, chopped garlic cloves, minced tbl Worcestershire sauce tbls Cajun seasoning
Peel membrane off the back of each slab. Then rinse the slab off to get rid of bone dust. Dry with cotton towel. Take shaker of “rub” and lightly coat both sides of meat. Preparing smoker: Put charcoal in chimney with paper underneath and light. Do not use charcoal lighter—it will taint the flavor of the meat. Let coals get hot, about 30 minutes. Transfer coals into smoker, and add 1 hickory log per hour on top of charcoal if smoker is big. Adjust if using small smoker. Wait until temperature of smoker reaches 225°. Leave damper open so you don’t trap stale smoke in chamber. Over course of cooking, maintain heat with additional coal and wood, as needed. After placing ribs inside smoker, spritz with apple juice once an hour. After about 3 hours, when meat is nice dark color, spritz one last time and wrap in foil. Let ribs cook in foil for another 2 hours, giving you a total cook time of 5 hours. You can feel when the ribs are tender rather than rubbery they bend rather than bounce back. Unwrap them carefully, lift them out of juice and place on cutting board, brush on room temperature BBQ Sauce. Slice into individual ribs and serve.
Combine the ingredients in a saucepan. Heat and mop over meat during cooking.
GEORGIAN MOPPIN' SAUCE 1
½ 1 2
¼ ¼ ¼ ¼ ½ 3
tsp salt cup water tbl Szeged Hungarian Paprika® tbls Worcestershire sauce tsp cayenne pepper cup red wine vinegar tsp dry mustard cup unsalted butter; cut in bits tsp freshly ground pepper tbls Tabasco®
In a medium saucepan, combine the dry ingredients with the water.
CAROLINA PULLED PORK BARBECUE
Heat to boiling; remove from heat. Add the Worcestershire sauce and vinegar. Stir in the butter. Use on ribs, beef roast, chicken, whatever.
4 2 1 5 2
lb pork roast onions, sliced onion, chopped cloves of garlic, quartered cups water ½ apple cider vinegar 16 oz Carolina-style BBQ sauce 2 tbls Tabasco® Salt and pepper
LET’S COOK SOMETHING… BRAISED BBQ SPARERIBS ½ 8 2 4 1
cup of KC rub racks spareribs large onions, sliced cloves of garlic can of beer room temperature
Place one sliced onion at the bottom of crock pot. Stud pork roast with cloves and season with salt and pepper. Place roast in crock pot on top of the sliced onion. Cover with the second sliced onion and add enough water and vinegar to fill crock pot two thirds of the way. Cover and cook on low 8-12 hours or overnight.
In a large roasting or sheet pan, scatter half the onions. Rub the ribs with Cajun spices and overlap ribs onto the onions. Scatter remaining onions and garlic over the ribs. Pour the beer into the pan. Cover tightly with foil and put into a preheated 350 degree oven, for 1 to 2 hours or until ribs are tender. When cooked, brush with barbecue sauce and grill or broil to glaze, darken it real good. A little burnt ain’t bad…….
Remove roast. Remove and discard cloves, bone and fat as well as any water, onions and grease remaining in pot. When meat is cool enough to handle, use a fork or your fingers to pull it apart until the entire roast is shredded. 198 Cajun In The Kitchen, ©2010, 2013
Return the pulled pork to the crock pot. Mix in the chopped onion and vinegar-based Carolina-style no tomatoes BBQ sauce and cover. Heat on high for 1-3 hours or until the onions are soft. Serve on large, crusty buns. with a Garnish with dill pickle spears, thinly sliced raw onion and pickled pepperoni Italian peppers. Serve with crisp, homemade slaw. Carolinians would put the coleslaw on the pulled pork sandwiches. that’s up to you.
UNCLE CARROLL'S PULLED-PORK SANDWICHES I suffer from a disease that effects most men especially men cooks: we just can't leave things alone….. I took Barbie's idea for pulled-pork and experimented with a cooking method for several years. I think I've found something worthy of my name…. Ok, ok, a little ego doesn't hurt; anyway this is really good and worth the effort. 1 6-7 lb pork butt roast 1 6-oz can tomato paste 1 7-oz can jalapeño peppers, chopped 2 tbls EVOO 1 cup Bourbon 1 lime, juiced and sliced 4 cloves garlic, chopped 2 large onions, chopped & divided 3 tbls Worcestershire ½ cup brown sugar ¼ cup 50% water & apple cider vinegar 2 tbls Tabasco ¼ cup Cajun Power® Sea salt & fresh ground pepper
Use the Carolina Coleslaw for Pulled Pork Sandwiches found in Chapter 18: Coleslaw…..
BARBIE’S NORTH CAROLINA BBQ PULLED- PORK Aunt Barbie and Uncle Bill are life-long North Carolinians. If fact they live near Winston-Salem which is in the heart of NC BBQ county. Here, “Eat More Pig”, is taken seriously… Barbie gave us this years ago. We’ve made it a bunch of times and passed it on to friends. This is not the classic North Carolina pulled pork BBQ, but it is very good. 7 lb pork roast 1½ cup water 2 tbls chopped garlic 1 small onion, chopped ½ cup light brown sugar 1 tsp liquid smoke
Ok. Put the pork butt in a slow cooker and coat with salt and pepper. In a separate bowl combine the remaining ingredients (except Tabasco and Cajun Power® ) and 1 onion in a bowl. Whisk until tomato paste is well mixed.
Cook in slow cooker on low for at least 12 hours. Pour off liquid and add the following: 3 tbls catsup ½ cup apple cider vinegar 2 tbls lemon juice ¼ cup Worcestershire ¼ cup molasses 1 tbl dark brown sugar 4 tbls butter 4 tbls Creole or brown mustard 2 tbls Tabasco 1 tsp of cayenne
Pour over pork and cook overnight 10 hours. Next morning remove pork set aside. Drain sauce and place in refrigerator for two hours. Shred pork butt removing fat as you go. Get it shredded well. And place back into slow cooker. Skim all fat from sauce and put it back into slow cooker with pork. Add second chopped onion, Cajun Power® and Tabasco® and then cook for another 2 hours. Serve with toasted buns and Caroline Cole Slaw.
SPICY SHORT RIBS
Add Touch of black pepper and salt
racks of beef short ribs 2½ to 3 lbs each tsp liquid Louisiana crab boil 14-oz bottle of ketchup oz beer room temp tbl molasses tbl Creole or whole grain mustard tbl chopped garlic ½ cup chopped onions ¼ cup firmly packed light brown sugar 1 tbl peeled and grated fresh ginger Freshly ground black pepper Dash Worcestershire sauce 2 1 1 12 1 1 1
Slow cook for another 12 hours. Don’t ruin this with storebought BBQ sauce. Serve Sloppy Joe style with Cole sale, pickles, chips and ice-cold beer. Great football food. Use the Carolina Coleslaw for Pulled Pork Sandwiches found in Chapter 18: Coleslaw…..
199 Cajun In The Kitchen, ©2010, 2013
Pinch salt Pinch cayenne Pinch of freshly ground black pepper Dash of Tabasco®
cup of the housing sauce and bring to a boil over medium-high heat. Reduce the liquid until only about 1 ¼ cups remain. Strain through a fine-meshed strainer, discarding the solids. Stir in the remaining 2 tablespoons of orange juice and the lemon juice.
Season the ribs with salt and pepper. Place the ribs in a large pot and cover with water. Add 1 tsp of the crab boil. Over high heat, bring the liquid to a boil. Reduce the heat to med and simmer for 30 minutes. Remove the ribs from the liquid and cool. In a food processor, fitted with a metal blade, combine the rest of the ingredients. Process until smooth, about 15 seconds. Scrape down the sides with a rubber spatula. Pulse two or three times. Preheat the oven to 350°. Place the ribs in a shallow roasting pan. Pour the pureed mixture over the ribs.
BARBECUED TEXAS-STYLE BEEF BRISKET 1 4-lb beef brisket, trimmed 2 tbls dark brown sugar 2 tbls kosher salt 4 tbls Szeged Hungarian Paprika® 2 tsps granulated garlic powder 1 tbl granulated onion powder 1½ tsps ground black pepper 1 tsp cayenne pepper 2 tsps ground cumin Mesquite wood chips Barbecue Sauce, recipe follows
Place the ribs in the oven and roast the ribs for about 1½ 2 hours or until the ribs are tender. Slice into individual ribs and serve with Cilantro and Roasted Potato Salad.
ASIAN-STYLE BRAISED SHORT RIBS
Set the brisket on a large sheet of plastic wrap. In a medium bowl combine the dark brown sugar, kosher salt, paprika, granulated garlic, granulated onion, black pepper, cayenne pepper and cumin. Rub the mixture onto the brisket and wrap tightly in the plastic wrap. Place on a baking sheet and refrigerate for at least 6 hours or up to overnight. Remove the meat from the refrigerator and let come to room temperature.
5 1
lbs beef short ribs, cut into 4-oz portions cup Kikkoman’s® Soy Sauce ¼ cup rice wine vinegar 3 cloves garlic, peeled and smashed 1 5-inch stalk lemongrass, halved and smashed 1 tbl peeled and minced ginger ½ cup light brown sugar 1 quart water ½ cup sliced green onion bottoms ¾ tsp crushed red pepper ¼ cup fresh orange juice ¼ cup housing sauce 2 tbls fresh lemon juice 2 tsps finely grated orange rind, for serving Jasmine Rice Sliced green onion tops, optional for garnish
Soak mesquite wood chips in a large bowl of water for 1 to 2 hours. Remove, drain and set aside. Remove the meat from the refrigerator and let come to room temperature. Prepare a stove-top smoker according to the manufacturer’s instructions. Remove the plastic wrap and place the brisket on the rack over low heat. Close the lid and smoke for 2 hours. Preheat the oven to 275°. Remove the meat from the smoker and wrap in a large sheet of heavy aluminum foil. Place on a baking sheet and roast until meat is tender and an instant-read thermometer registers an internal temperature of 140 to 145 degrees F, about 3 to 4 hours. Remove the meat from the oven and let rest for 20 minutes before carving the meat against the grain.
Preheat the oven to 350°. In a wide stockpot or Dutch oven, combine the short ribs, soy sauce, vinegar, garlic, lemongrass, ginger, brown sugar, water, green onion bottoms, crushed red pepper, and 2 tablespoons of the orange juice. Make sure that the stockpot is deep enough so that the short ribs are submerged in the liquid.
Serve with Barbecue Sauce on the side for dipping.
Bake the short ribs, covered, for about 3 hours, or until the meat is tender and falling off the bones. Remove the short ribs from the braising liquid and cover to keep warm. Increase the oven temperature to 425 degrees F. Drain the fat off of the cooking liquid and discard. Place the remaining braising juices in a medium saucepan with ¼ 200 Cajun In The Kitchen, ©2010, 2013
partially cooked, they will be grilled to perfection in about 15 minutes with a rich
TEXAS BARBECUE SAUCE ½ ¼ 1 1 2 1½ 2 1 1 1 1 1
tbl vegetable oil cup chopped yellow onion tsp chopped garlic cup ketchup tbls dark brown sugar tsps molasses tbls apple cider vinegar tbl fresh squeezed lemon juice tbl fresh squeezed orange juice tbl dry mustard tbl Worcestershire sauce tsp Tabasco
brown glaze. Accompany these ribs with your favorite potato salad, corn on the cob and ice cold watermelon for a back yard Sunday dinner your family and friends will love!
BRAISED BABY BACK RIBS 2 whole slabs pork baby back ribs
DRY RUB: KC Classic Rub Braising Liquid: 1 2 2 1 2
In a large saucepan, heat the oil over medium-high heat. Add the onions and cook until soft, stirring, for 4 minutes. Add the garlic and cook, stirring, for 1 minute. Add the ketchup, brown sugar, molasses, vinegar, lemon juice, orange juice, mustard, Worcestershire and hot sauce, and bring to a boil. Lower the heat to a simmer and cook, stirring occasionally, until sauce is thick enough to coat the back of a spoon and the flavors marry, 15 to 20 minutes. Remove from the heat and let cool slightly before serving.
cup white wine tbls white wine vinegar tbls Worcestershire sauce tbl honey cloves garlic, chopped
Preheat oven to 250°. In a bowl, combine all dry ingredients and mix well. Place each slab of baby back ribs on a piece of heavyduty aluminum foil, shiny side down. Sprinkle each side generously with the dry rub. Pat the dry rub into the meat. Refrigerate the ribs for a minimum of 1 hour. In a microwavable
WHISKEY RIBS
container, combine all ingredients for the braising liquid. Microwave on high for 1 minute.
3 2 1 3 2 1 1 2
slabs pork spareribs large onions, sliced tsp cayenne pepper cloves garlic peeled and mashed cups light brown sugar tsp dry mustard tsp Tabasco cloves garlic, minced ½ cup Kikkoman’s® Soy Sauce ½ cup of Bourbon whiskey Salt to taste
Place the ribs on a baking sheet. Open one end of the foil on each slab and pour half of the braising liquid into each foil packet. Tilt the baking sheet in order to equally distribute the braising liquid. Braise the ribs in the oven for 2½ hours. Transfer the braising liquid into a med saucepot. Bring the liquid to a simmer and reduce by half or until of a thick syrup consistency. Brush the glaze onto the ribs. Place under the broiler just until the glaze caramelizes lightly. Slice each slab into 2 rib bone portions. Place the remaining hot glaze into a bowl and toss the rib portions in the glaze.
Cut ribs into serving size pieces. Place them in a shallow roasting pan and barely cover with water. Add onions, cayenne pepper, salt and mashed garlic. Bring to a boil, reduce heat and simmer, very slowly, 35 to 45 minutes, no longer! This will eliminate most of the fat and partially cook the ribs. Remove ribs from the water to a large serving platter and allow them to cool.
BBQ BEEF SHORT RIBS 10 2 2 1 1 2
In a bowl, mix together the brown sugar, dry mustard, Tabasco® sauce, soy sauce, minced garlic and whiskey. This will form a med to thin paste. Lay the ribs on a hot grill 4 inches from the coals or heat surface. Using a long handled brush, baste the ribs with the whiskey mixture, turning and basting both sides frequently. Since the ribs are already
lbs short ribs of beef, 2 inches thick tbls salt tbls brown sugar tbl garlic powder tsp thyme leaves tbls cayenne
Mix all seasoning in a large bowl. Add short ribs and toss to coat evenly. Allow to sit for one hour before smoking. Build a hickory fire in grill on one side only. Place the
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beef ribs on the grill on the opposite side of the fire and close off the air so the fire goes down. Maintain a temperature of 275º for 3 hours, basting with mop every 15 minutes for the last 45 minutes.
over flame, turning frequently. Pour warm beer over ribs occasionally to keep moist and flames down. Do not burn. Serve with real beer, cold this time and definitely NOT a light American beer!
Short Rib Mop: 3 3 1 2
tbls French’s mustard tbls ketchup tsp garlic powder cups apple cider
MEMPHIS STYLE BABY BACK RIBS 2 1 1
QUICK BBQ RIBS
slabs baby loin back ribs about 4 lbs cup Basting Sauce see below cup Sweet & sour Sauce see below
Place ribs in a large, shallow pan. Rub Dry Spices evenly over ribs. Cover and chill 3 hours.
2
full racks of pork spare ribs ¼ cup Cajun Seasoning 3 tbls sugar 2 slabs of baby back ribs 2 cups white vinegar 2 tbls hot sauce 3 tbls brown sugar Dash of Worcestershire sauce Salt and fresh black pepper
Prepare a hot fire by piling charcoal or lava rocks on one side of grill, leaving other side empty. For gas grill, light only one side. Place food rack on grill. Arrange ribs over unlit side. Grill ribs, covered with grill lid, over med heat 300° to 350° for 2-2½ hours, basting every 30 minutes with Basting Sauce and turning occasionally. Brush ribs with Sweet Sauce the last 30 minutes. Yield: 3 to 4 servings.
Prepare the charcoals according to the directions on the grill for slow barbecuing. In a mixing bowl, combine the Cajun Spice with the sugar. Blend thoroughly. Season the spare ribs entirely with the mix. It is best to season the ribs, cover and refrigerate overnight or at least for 12 hours. But this recipe is great just seasoning and placing right on the grill. Place the ribs on the grill and cook for about 3 hours, turning occasionally. Remove the ribs from the grill and slice.
Basting Sauce:
¼ cup firmly packed brown sugar 1½ tbl KC Classic rub 2 2
¼ ½ 1
Season the baby back ribs with salt and pepper. In a mixing bowl, whisk the vinegar, Tabasco®, and brown sugar together. Season the sauce with Worcestershire sauce, salt and pepper. Place the ribs in a large dish and pour the sauce over the top. Cover the ribs and place in the refrigerator. Marinate for at least 12 hours. Place the ribs on the prepared grill and cook for 45 minutes on one side and flip over. Continue to cook for 45 minutes. Feed the fire every 30 minutes. Baste the ribs every 15 minutes. Remove the ribs from the grill and slice.
cups red wine vinegar cups water cup Worcestershire sauce tbl Tabasco® small bay leaf
Stir together all ingredients; cover and let stand 8 hours. Remove bay leaf. Sauce is intended for basting ribs only. Prep: 5 min., Stand: 8 hrs.
SUPER EASY SPARERIB DINNER Ribs, coleslaw and roasting’ ears 3 lbs spareribs 2 cups of My World Famous Barbeque
Sauce 1 1
THE EASIEST RIBS YOU EVER HAD….. KC rub Ribs Vinegar Beer
cup Essence cup white vinegar
Place ribs in plastic bag with vinegar and put in ice box for at least 4 hours. Pat dry and season ribs with Essence. Cook ribs off flame on grill, turning frequently for about 1½ hours.. Sauce ‘em down and glaze.
Marinate ribs overnight in plastic bag with equal amounts of cider vinegar and beer. Use a Light beer since it isn’t fit for anything else except catching snails in your garden. Pat dry and rub with KC rub. Grill at high heat directly
Roasting’ Ears 8 large ears of sweet corn yellow or white, but please never do this with Silver Queen!!
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Melted Butter Essence of Emeril
Brining foods in a saltwater mixture before you cook them adds flavor, tenderness, and reduces cooking times.
Place corn in the middle of a piece of aluminum foil. Pour a couple of tbl of butter over the corn and sprinkle with Essence. Roll corn in foil and twist ends. Place in grill off flame and cook for approximately 45 minutes.
The brining of meats is an age-old process of food preservation. Heavy concentrations of salt preserved meats before the advent of refrigeration. Now brining takes on a new purpose. By using smaller quantities of salt, mixed with other spices and herbs, brining can permeate meat with flavor.
Serve with the Super Easy Coleslaw in the next section.
SMOKIN' AIN'T BBQIN'
The chemistry behind brining is actually pretty simple. Meat already contains salt water. By immersing meats into a liquid with a higher concentration of salt, the brine is absorbed into the meat. Any flavoring added to the brine will be carried into the meat with the saltwater mixture.
BBQ or grilling is where you put the food on a grill and cook it over a hot heat source. Charcoal is best but these days it's more and more about gas.
SMOKIN' This opens a huge can of worms. Bottom line is that smoking in the strictest sense of the term is about smoking meat.
Because the meat is now loaded with extra moisture it will stay that way while it cooks. The process of brining is easy but takes some planning. Depending on the size of what you want to brine it can take up to 24 hours of more. If you are going to be brining whole poultry you will also want an additional 6 to 12 hours between the brining and the cooking. If you want your poultry to have a golden, crispy skin, it needs to sit in the refrigerator for several hours after you remove it from the brine so that the meat can absorb the moisture from the skin.
A "smoker" is some sort of enclosed chamber which is heated from an offset/indirect firebox. The firebox contains aromatic woods, and maybe some charcoal. The firebox is dampened so that the aromatic woods smoke and smolder. The smoke is directed into an enclosed chamber where meat is hung. Temperature in this chamber runs about 180 - 250 F depending on what
you've got in the smoker. The basics of smoke are as follows. You need to practice good temperature control. Meat smoking is best done in the range of 200-220 degrees. You need to bring the internal temperature of the meat to at least 165 degrees to be safe for consumption, but you don't want to go too far above this.
The most basic process of brining is to take approximately 1 cup of kosher salt (no iodine or other additives) to 1 gallon of water. Another way to measure this concentration is with a raw egg. The ideal brine has enough salt to float a raw egg.
I recommend two accurate thermometers for smoking. One inside the smoker in the area where the meat sits to tell you the smoker temperature and one meat thermometer in the meat to tell you the internal temperature of what you are smoking. Whatever it is, take it out when it hits a safe temperature.
You will need enough brine to completely submerge the meat without any part being out of the liquid. Some items might need to be weighed down to stay under. Brine meat for about 2 hours per pound. Remove from brine (don't reuse the brine), lightly rinse to remove any excess salt and cook.
There are two reasons to keep the temperature low. One is to give the smoke enough time to sink in and the other is to naturally tenderize the meat. Slow cooking gives the natural fibers in meat time to break down and become tender.
So what should you brine? Practically anything you want. Poultry in particular benefits greatly from brining regardless of how you plan to cook it. Large roasts, racks of ribs and anything you plan to smoke will be better for having been brined first. But this isn’t just a great barbecue tip but a good idea for meats whether you smoke, grill, roast or fry them. FISH BRINE ½ cup kosher salt ½ cup sugar 1 gallon water
Another basic rule of smoking is to place the meat inside the smoker so that it is surrounded by smoke. You want a good thick stream of smoke around the meat at all times to give it the kind of exposure you need to enhance the flavor.
BRINING 203
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1 1
lemon, sliced tsp dill weed, dry
HICKORY
Hickory is the king of the woods in the Southern BBQ belt, as basic to the region's cooking as cornbread. The strong, hearty taste is perfect for pork shoulder and ribs, but it also enhances any red meat or poultry. Beef, chicken, pork, ribs and sausage.
BASIC BRINE ¾ cup kosher salt ¾ cup brown sugar 1 gallon water ¼ cup coarse black pepper
MAPLE Mildly smoky and sweet, maple mates well
PORK BRINE 3 pints water 1 pint apple juice 1 cup kosher salt 3 tbls brown sugar 1 tbl onion powder 1 tsp chopped garlic 1 tsp black pepper WHISKEY BRINE 2 cups kosher salt 1 lbs brown sugar 1½ cups Bourbon 1 gallon ice water ¼ cup cloves ¼ cup black peppercorns
with poultry, ham, and vegetables.
MESQUITE The mystique wood of the past decade, mesquite is also America's most misunderstood wood. It's great for grilling because it burns very hot, but below average for smoking for the same reason. Also, the smoke taste turns from tangy to bitter over an extended cooking time. Few serious pit masters use mesquite, despite a lot of stories about its prevalence in the Southwest. Excellent for ribs and other richly flavored meat. Steak and other beef, lamb, chicken, turkey and other poultry.
OAK
If hickory is the king of barbecue woods, oak is the queen. Assertive but always pleasant, it's the most versatile of hardwoods, blending well with a wide range of flavors. What it does to beef is probably against the law in some states.
WOOD The choice of wood is very important to add that special flavor. Too much smoke makes meat taste bitter. Softwoods like pine and spruce exude resins resulting in unpleasant flavor.
PEACH PECAN
Salmon and other fish, beef, poultry.
The choice of many professional chefs, pecan burns cool and offers a subtle richness of character. Some people call it a mellow version of hickory. Beef, chicken, sausage.
Hardwoods or fruitwoods, like the following, produce aromatic smoke. Mixing of these woods for a unique flavor is also a "good thing".
HERBS AND SPICES
Much more delicate in flavor, a branch of fennel, a bouquet of bay leaves or a bunch of fresh tarragon or rosemary can add subtle notes to grilled food. Likewise, garlic cloves, orange peel, cinnamon sticks and whole nutmeg will add new dimensions to smoke. I like the flavor hickory imparts to the smoked ribs, but I prefer it to be on the light side. Oak adds a lighter smokiness to the meat...and has a different taste. When I use apple wood, it's apple and apple alone.
ALDER
The traditional wood for smoking salmon in the Pacific Northwest, alder also works well with other fish. It has a light delicate flavor. Adds a gentle smoke flavor to pork also.
APPLE Produces a slightly sweet, fruity smoke that's mild enough for chicken or turkey, but capable of flavoring a ham. Pork, beef, brats.
CHERRY
Produces a slightly sweet, fruity smoke that's mild enough for chicken or turkey, but capable of flavoring a ham. Hamburger, turkey, chicken, lamb.
Smokin' is very easy. Just remember: brine or marinate, smoke slowly, monitor internal temperature, baste often or keep the door shut
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As the flames rise higher, threatening passing birds and the occasional Delta flight out of Hartsfield airport, some men begin a strange personality shift “Honey, go to the Golden Pantry and get me some more lighter fluid—no, wait, make that kerosene! By this time, rangers high atop Braselton Bald have noticed the glow in the southwest and the National Guard units in Augusta are mobilizing.
(depends on what you're smokin') and rest before carving. That covers salmon to Cornish hens to roast pig. It really is that easy.
THE LAND OF THE LOONEY MALE One sure sign that spring has arrived is the smell of the first cookout of the season. One of my neighbors started the grilling off right this year, with a nice, juicy steak. Too bad I wasn’t invited!
Some men are satisfied at this point, while the fire is at the three alarm stage and they still have a few wisps where their eyebrows once were. For the few truly possessed, the outdoor drama continues... “Bubba, go siphon some gas outta the truck! These coals are just about right!”
Barbecuing, grilling, and cooking out are all used interchangeably to mean preparing food on a grate over an open flame. In deference to the sacred, however, let’s leave barbecue to the cooking of pigs and call everything else grilling. Remember: If it ever said moo, it ain’t ‘cue!
By now, the siding on the house is starting to bubble, and Carrie's Barbie Winnebago parked 39 feet from the grill has burst into flames. Wagner’s “Ride of the Valkeries” is blaring on the boom box, and the old man is beginning to look like Marlon Brando in Apocalypse Now as he finally pronounces the coals ready for cooking. Remind you of anyone you know? Hummmmmm………. Uncle Teddy? Here are a few hints to make your next cookout better:
Grills can range from the ridiculously cheap to the absurdly expensive. I have seen them range in price from less than $19 at Wal-Mart to $4,500 for ones in a catalog that must have been delivered to me by mistake! Here’s a helpful hint: people who can afford to spend $4,500 on a grill probably have a chef on staff to use it!
Unlike our hero, never add lighter fluid to a fire after it’s going. If you use a platter to take raw meat out to the grill, wash it thoroughly before using it to take the cooked meat off the grill. The same goes for any utensils. Coals are ready for cooking when they are glowing a dull red and are mostly covered with a dull gray ash. Cleanup will be much easier if you spray the grill with a non-stick cooking spray before using it. To prevent flare-ups, trim the fat from the meat. To control them after they occur, keep a spray bottle of water handy.
Grilling is a singularly masculine sport—I have never seen the female of the species fire one up alone. It may well be because bands of roving cavemen would descend and take it over. Face it, a man who won’t even make a sandwich on his own in a kitchen suddenly turns into super chef when a grill is nearby.
You can add more flavor to grilled meats by adding wood chips to the fire. Mesquite, hickory and apple are especially good; Soak them in water for an hour before using them. Last but not least, hold off on adding the barbecue sauce until the last 15 minutes of cooking. Adding it sooner will burn the sugars contained in the sauce.
Admit it, guys. We love the macho trip of being the one responsible for the fire. “When do we eat, Honey?” “As soon as the coals get ready—you can’t rush the preparation of the sacred flame! Anyone knows that, you mere mortal!” With that, the male goes in search of something to help the sacred flames along, happily enlisting the help of his spouse in the crime. “Honey, do we have any more charcoal?” “Baby, do we have any lighter fluid?”
A little char is nice but the burn stuff is called CHARCOAL….
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CHAPTER 12: VEGGIES & STUFF
FRIED EGGPLANT Since this is my cookbook, I’ll add the things I like. You don’t like eggplant, go write your own cookbook.
Sue, you can skip this chapter
CAULIFLOWER MASHED POTATOES
I love eggplant and this really is very simple and very good. Caution: keep the heat at medium. It will take a little longer to cook, but if you burn these, they don’t taste very good; throw them away. So be careful: a young purple veggie is a terrible thing to waste. 2 young eggplants 2 eggs 2 tbls oil Salt and pepper Flour to make a light batter
Ok, so this isn’t potatoes! But it sure is good and the closest thing to potatoes as you can get without the eyes….. Cauliflower mashed potatoes taste like mashed potatoes but without the carbs! Mashed cauliflower is a bit lumpier than potatoes but can still taste creamy with the added butter and cream. 1 head cauliflower 3 tbls butter ½ cup half & half Salt & pepper to taste
Slice the eggplants very thin, paring them if large, and leaving the skin on if very young and tender. Season the eggplant well with salt and pepper. Make a light batter with the eggs and flour. Soak the slices in the batter. Lift out and fry in the hot shortening. When done on one side, turn. When done, remove the eggplants to paper towels or brown paper; keep warm.
Cut the cauliflower head up into small chunks and steam until it is very very tender. It should mash up when you poke it with a fork. Drain any water from the cauliflower and pat dry with paper towels. In a large bowl, combine cauliflower, butter and cream. Mash with hand masher or whip with electric beater until it is the desired consistency. Season to taste.
Serve hot.
You have to make sure to cook the cauliflower just right in order for this to come out like whipped potatoes, otherwise it will be a bit lumpy, but still tasty!
Want something special. Top with a slice of good Swiss cheese Emmentalar just before you remove from skillet.
CAJUN CABBAGE
A Traditional Geek meal. 1 large eggplant, sliced and salted 2 large potatoes, peeled ¼ cup EVOO 3 tbls melted butter 1 large onion, chopped 1 lb ground beef ¼ cup chopped parsley ½ cup tomato sauce ¼ cup brand crumbs ¼ cup flour 1 cup milk 2 eggs, separated ¼ cup grated Romano cheese Dash of nutmeg
MOUSSAKA
Serve with sausages or chops.. 4 cups coarsely shredded cabbage 1 small onion, chopped 1 can (19oz) tomatoes 1 clove garlic, minced ½ tsp salt) ¼ tsp dried oregano ¼ tsp pepper ¼ tsp Tabasco ½ cup frozen kernel corn ½ cup frozen cut green beans In a large pot combine cabbage, onion, tomatoes, garlic, salt, oregano, pepper and hot pepper sauce. Cover and cook over medium low heat for 20 minutes or until cabbage is tender, stirring occasionally. Add corn and beans
Brown eggplant and potatoes in oil, drain and set aside. In 2 tablespoons melted butter, sauté onion and meat until brown. Add parsley and tomato sauce; simmer for 10 minutes. In a greased 13x9x2 inch baking dish dusted with broad crumbs, alternate layers of potatoes, eggplant and meat mixture, repeating and ending with eggplant. Mix flour and remaining butter.
Cover and cook for 5 minutes or until heated through.
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Stir over low heat until thick Add milk gradually, stirring until thickens, stirring constantly. Cool. Beat egg yolks and mix with grated cheese and nutmeg; add to sauce. Beat egg whites until stiff and fold into sauce. Pour sauce over layers and bake at 350° degrees for 45-55 minutes or until golden brown.
vegetable are just tender. Stir in the parsley/ dill combination at the very end€”and add more for a stronger dill taste-- and then season to taste with salt and pepper. Ladle the stew into shallow bowls. Crumble feta cheese over top. Serve with hot, crusty bread and chive butter. butter
RATATOUILLE
CREOLE STUFFED BELL PEPPERS
I told you I like eggplant. 2 tbls EVOO 2 cloves garlic, crushed 1 large onion, halved and thinly sliced 1 small eggplant, cubed 2 medium-size green peppers, chopped 4 large tomatoes, coarsely chopped 3 small to medium-size zucchini, cut into ¼” slices 1 tsp dried basil ½ tsp dried oregano ½ tsp dried thyme 2 tbls chopped fresh parsley
6 4 1 2 3 2 2 3 3 1 1 1 1 1 1
In a 4-quart pot, heat oil. Add garlic and onions and cook until soft, about 7 minutes. Add eggplant and stir until coated with oil. Add peppers and stir in well. Cover pot and cook over medium heat for 10 minutes, stirring occasionally to keep the vegetables from sticking.
large bell peppers, green or yellow tbls butter cup chopped onion celery ribs, finely chopped tbls finely chopped parsley large cloves garlic, finely minced lbs lean ground beef cups soft bread crumbs eggs, slightly beaten tsp salt tsp seasoned salt tsp black pepper 8- oz can tomato sauce tbl Tony Chaterre’s Creole Seasoning® cup shredded Cheddar cheese
Remove the stems and seeds from the bell peppers; set them aside. Melt the butter in a large skillet over medium low heat. Add the onions, celery, parsley, and garlic. Add the ground beef and sauté together until the beef is completely cooked and the vegetables are lightly browned. Add the bread crumbs and season with salt and pepper. Remove from heat and let cool slightly.
Add tomatoes, zucchini, and herbs; mix well. Cover and cook over low heat about 15 to 20 minutes, or until eggplant is tender, but not mushy. Serve hot or chill and use as a condiment, if desired.
Work the eggs into the stuffing. If more moisture is needed, add a little milk or broth to the stuffing mixture. Spoon the stuffing into the prepared bell peppers and place them in a shallow baking dish. Bake in a preheated 350° oven for 30 minutes or until the bell peppers are tender. Spoon tomato sauce or tomatoes over each stuffed pepper and sprinkle with shredded cheese; bake 8 to 10 minutes longer.
FASOLAKIA LADERA (GREEK VEGGIE STEW) 2 1 2 2 1 28
tbls EVOO large onion, chopped large potatoes, peeled and cut into ¾” chunks zucchinis, sliced lengthwise into ½” chunks pound bag or frozen green beans oz can diced tomatoes, with liquid ½ tsp dried oregano ½ cup combination of fresh parsley and fresh dill 8 oz feta cheese Salt and freshly ground pepper
TEXASMEX STYLE CHILES RELLENOS I really love these but they have to be done just right. A little trouble but well worth it.. Again not hot, just lots of flavor.
Heat oil in a large soup pot or steep-sided stir-fry pan. Add the onion and stir fry until golden. Add the potatoes and ½ cup of water. Bring to a simmer and then cook over medium heat, covered, until potato chunks are about half done. Add the zucchini, green beans, tomatoes and oregano. Simmer over low heat for about 20 minutes, or until the
Chiles Rellenos are made of Chile Poblano (Ancho) or Anaheim chilies, with skins removed, dipped in batter, stuffed with cheese or meat and covered with lightly spiced red sauce. Blistering fresh chilies is one of the tricks of the cooking Mexican food.
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Fillings can be made ahead of time and refrigerated, then brought to room temperature before stuffing chilies. Fillings should be at room temperature or slightly chilled. If fillings are hot, the juices will flow out and cause the coating to slide off. Use enough filling to stuff each chili Rellenos as completely as possible, but not so much that the seam won't hold together. 6 Ancho, Padilla or Anaheim Chiles ½ lb Monterey Jack cheese, thinly sliced ¼ cup flour 6 raw eggs (separated) ½ cup Flour 2 cups salsa Verde 2 cups salsa 1 cup corn oil
2
¼ 1 1
½ ½
15 oz cans black beans, rinsed, drained tsp cayenne pepper cup grated Monterey Pepper Jack cheese cup mild salsa cup goat cheese cup sour cream
Preheat broiler. Arrange chilies on baking sheet. Broil until charred on all sides, turning occasionally, about 20 minutes. Enclose in paper bag; let stand 10 minutes. Peel chilies. Cut 1 lengthwise slit in each chili; carefully remove seeds. Meanwhile, heat oil in large nonstick skillet over medium-low heat. Add onions; sauté until golden, about 20 minutes. Season with salt and pepper. Spread onions evenly in 13x9x2-inch glass baking dish.
Rinse the chilies. Preheat your oven to broil. Place the chilies in a 9 x 14 baking dish and place on the top shelf of your oven. Watch and listen closely. When the skins start to make popping sounds and to char and turn black in places, take the chilies out and flip them over. Be sure and use a potholder so you don't burn your hands!
Preheat oven to 350°F. Mash half of beans with cayenne in medium bowl. Mix in remaining beans. Mix in goat cheese. Spoon mixture into chilies. Arrange chilies seam side down on top of the onions. Sprinkle cheese over chilies. Cover with foil. (Can be made and refrigerated for 4 hours ahead of time.)
When both sides are fairly evenly charred, remove them from the oven. Wrap each chili in a moist paper towel or place in a sealed plastic bag to steam. After a few minutes, check them. Once the skin comes off easily, peel each chili.
Bake chilies 15 minutes. Uncover; bake until cheese melts, about 5 minutes longer. Serve each with 2 tablespoons salsa and 1 tablespoon sour cream.
CHILES RELLENOS
Cut a slit almost the full length of each chili. Make a small "t" across the top, by the stem. Pull out fibers and seeds (this is where the heat is) and replace with a slice of cheese. You can set these aside, for a few minutes or a few hours if you put them in the refrigerator.
This is how they do it in Tijuana. 2 cups oil 8 poblano peppers 3 cups Gouda or farmer's cheese 5 eggs, separated 4 small tomatoes 1½ cups water 1½ cups flour ½ tsp marjoram ½ tsp cayenne Salt to taste
Whip the egg whites at high speed with an electric mixer, until stiff peaks have formed. Heat the oil in a skillet until a drop of water sizzles when dropped into the pan. Beat the egg yolks with one tablespoon flour and salt. Mix the yolks into egg whites and stir until you have a thick paste. Roll the chilies in 1/4 cup flour and dip each one in the egg batter. Coat evenly. Fry, seam side down on both sides until golden brown. Place on paper towels to drain. Meanwhile, heat the salsa in a medium saucepan (either one or some of each). Place one or two Rellenos on each plate and pour salsa over them. Serve them immediately and brace yourself for major compliments!
Char the peppers over a gas flame, under the broiler or on a griddle, turning to insure all sides are charred completely. Allow them to cool. Once cooled, peel, slit the chili lengthwise and remove the seeds and veins, leaving the top and core intact. Set aside.
STUFF POBLANO PEPPERS
Simmer the tomatoes in 1 1/2 C. water until very soft, then transfer tomatoes to a blender and blend until smooth adding salt to taste. Set aside.
Roasting the stuffed chilies makes a great low fat alternative to regular Rellenos. 8 large poblano chilies 1 tbl olive oil 3 cups thinly sliced onions
Mix cheese. cayenne and marjoram well. Stuff peppers with cheese, sprinkle them with salt, seal the slit with a
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wooden toothpick (plastic ones will melt during frying) and dredge them in flour.
KING CABBAGE Cabbage is king of the cruciferous vegetable family and often the king of the Cajun meal. Try this simple dish: 1 small cabbage 1 cup chopped onion 1 lb ground beef ¼ cup uncooked rice 2 cans canned tomatoes 1 cup broth, veggie or chicken 2 tsp Tony Chachere’s Creole Seasoning®
Beat the egg whites until stiff peaks form, then add the salt and the egg yolks and beat for two minutes more. Heat the oil in a frying pan. Dip the peppers in the batter making sure they are covered well, and fry them in the oil until golden, then drain them on paper towels. Serve them drenched in the tomato sauce with refried beans on the side.
Remove tough outer leave of the cabbage. Cut into 6 or 8 wedges. Place in a buttered 3 quart casserole dish. Arrange onions, ground beef and rice between wedges. Combine tomatoes, broth and seasoning and pour over other ingredients in casserole. Cover and bake at 350 for 1and ½ hours. Great meal!
CHEDDAR ZUCCHINI BAKE 6 2 1 2 2 1½ 5 1
¼
cups thinly sliced unpeeled zucchini egg yolks, slightly beaten cup sour cream tbls all-purpose flour stiffly beaten egg whites cups shredded Cheddar cheese slices bacon, crisply cooked, crumbled tbl butter cup fine dry bread crumbs
EASY SKILLET CABBAGE ¼ ½ 1
cup butter tsp seasoned salt medium head cabbage, coarsely shredded cup chopped onion tbls cider vinegar tbl granulated sugar
Simmer squash in salted water until tender; drain and sprinkle with a little salt. In mixing bowl, combine egg yolks, sour cream, and flour. Fold in egg whites. Place half of the cooked squash in a shallow 2-quart baking dish; top with half of the egg mixture, half of the shredded cheese, and all of the crumbled bacon. Repeat with remaining squash and egg mixture and cheese. Melt butter; stir in bread crumbs. Sprinkle over casserole. Bake at 350° for 20 to 25 minutes.
In a large skillet over medium heat, melt butter; add seasoned salt, cabbage, and onion. Cook, covered, over medium heat for 15 minutes. Stir frequently. Blend vinegar and sugar; add to cabbage mixture. Stir gently to blend; cook cabbage 5 minutes longer.
GREAT CABBAGE RECIPES
CHINESE CABBAGE
¼ 2 1
1 1 1 1 2 1 1 1
head cabbage, quartered and shredded tbl peanut clove garlic, chopped tsp minced fresh ginger tsp Kikkoman’s® Soy Sauce tbl rice vinegar tsp sesame oil tbl sesame seeds ¼ lb snow peas Pepper
I really like cabbage and not just in Cole slaw or on St Patrick’s Day. Sadly, many think of cabbage as an odoriferous and unpleasant vegetable! Cooked cabbage has been wrongfully accused of smelling up kitchens everywhere. But don’t blame the cabbage, blame the COOK. The odor problem is a result of overcooking and in addition use of aluminum pans... I told ya to throw those damn things away. The solution; a brief cooking time (just until fork tender) and using stainless steel pots and pans or non-stick. It really is a very versatile vegetable and should be used much more often. Here are a few of my favorite cabbage recipes. They are simple and surprisingly very good. Use red or green, but I like to mix 50/50.
Heat peanut oil in large skillet or wok if you have it over high heat. Let’s not burn anything here… Add garlic and ginger. Cook about 1 minute stirring constantly. Add cabbage and peas stirring until wilted, but still crisp, about 3 minutes. Stir in soy and sesame oil. Sprinkle with seeds, vinegar, pepper, toss and serve.
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¾
cup uncooked rice (more or less) large head of cabbage cans tomato sauce (8 oz) cans water tsp sugar ½ tsp each, dried thyme and basil Salt and pepper to taste
CABBAGE CREOLE
1 2 2 1½
3 slices bacon, chopped 1 large onion 1 tbl red wine vinegar 1 large green pepper, chopped 28 oz can chopped tomatoes, drained 1 head cabbage, sliced thinly 1 tbl Creole seasoning Salt and pepper to taste
Cut and core the heart of the cabbage as far down as you can. In a large pot, boil water and parboil the cabbage. As the cabbage gets softer, remove the leaves individually.
Cook bacon in large skillet. When crisp, add onion and green pepper. Cook for about 2 minutes. Add cabbage and increase heat to high. Add tomatoes, green pepper, Creole seasoning, and vinegar and stir-fry until cabbage is tender crisp. Sprinkle with salt & pepper and serve.
Combine the beef (ground pork could me mixed with beef), rice, onions and seasonings. Roll in to balls. Wrap the softened cabbage leaves around the mixture and fasten with toothpicks. (Note rice will cook and expand).
EZRA BROOKS RED CABBAGE AND APPLES
In a large pot, put 2 cans tomato sauce and 2 cans water (add enough water to mark just below the top of the rolls). Add salt, pepper, herbs and sugar. Cook over low heat for one hour.
2 2
tbls butter tbls grated orange peel ½ cup Bourbon 2 tbls raspberry vinegar 1 med head red cabbage, chopped 2 tart apples, peeled, cored and sliced Pepper to taste Pinch of fresh ground nutmeg Juice from one orange
STUFFED MUSHROOMS CREOLE 30 1½
large mushrooms cups peeled, chopped eggplant ¼ cup green pepper ¼ cup chopped onion 1 clove minced garlic 2 tbls EVOO ½ 6-oz can tomato paste 2 tbls water 1 tbl red vinegar 1½ tsp thyme ½ tsp salt Pinch of pepper
Preheat oven to 350°. In an ovenproof skillet, melt butter. Add nutmeg, orange peel, Bourbon, vinegar and orange juice. Fold in cabbage and apples. Cover and bake for 45 minutes.
SMOKED CABBAGE 1
head cabbage, chopped lb pork meat, back bone does well Salt and pepper Butter Sugar
½
Remove stems from mushrooms; chop 1 c. Save remaining mushroom stems for another use. Combine chopped mushrooms, eggplant, green pepper, onion, garlic and olive oil in a 2 quart casserole. Microwave high-100% 5 to 6 minutes or until vegetables are starting to become tender. Add remaining ingredients. Microwave high-100% 7 to 8 minutes or until flavors are blended. Place mushroom caps on glass serving tray. Loosely cover with waxed paper. Microwave high-100% 2 to 3 minutes or until heated. Fill with eggplant mixture, mounding slightly. Microwave high-100% 3 to 4 minutes or until heated through. Serve warm.
In a heavy skillet, heat better with a touch of olive oil. Add sugar and dissolve letting the sugar brown some. Do not burn. Add chopped cabbage, meat, salt and pepper. Lower heat, cover and simmer until meat is done stirring occasionally. Can serve this as a side or a main course with hot rice. A good substitute for the meat is smoked sausage.
CABBAGE ROLLS A classic Cajun dish. Since you can freeze ‘em. Make a bunch to be enjoyed over and over again. 1 lb ground beef ½ cup onions chopped
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In a large Dutch oven, fry bacon and onion until bacon browns. Add peas and cook 3 to 5 minutes over medium heat. Cover with water and cook until peas are tender. Mash peas well.
STUFFED TOMATOES 2
½ 1 1 1 3 6 1
tsps butter cup chopped onion cup uncooked brown rice cup chicken broth tbl lemon juice tbls fresh chopped parsley large tomatoes cup shredded Cheddar cheese
Add spices to taste. Beat egg and add with a small amount of flour to bind. Shape into patties and fry until golden brown.
SWEET PEAS AU GRATIN
Core tomatoes, removing some of the loose pulp from the center. Fill each tomato with rice mixture then top with shredded cheese. Place in a large baking dish. Place stuffed tomatoes under broiler until cheese is melted.
You’re always lookin’ for a great side dish, right? Well here it is. This is a great ‘green’ dish for Thanksgiving. 1 tsp plus 2 tbls butter 1 cup minced onions 2 tbls all-purpose flour 2 cups whole milk 4 cups sweet green peas, blanched ½ cup fine dried bread crumbs 4 ozs sharp cheddar cheese, grated Kosher Salt Freshly ground white pepper
SOUTHERN BLACK-EYED PEAS
Preheat the oven to 400° F. Grease an 8 cup oval gratin dish with 1 teaspoon of the butter.
Melt butter in a heavy skillet over medium low heat; add onions and cook until tender. Stir in rice, chicken broth, and lemon juice; bring to a boil. Reduce heat, cover, and simmer for 45 minutes, or until rice is tender. Remove from heat and stir with a fork to fluff rice. Stir in chopped parsley.
1 2 3 1
¼ 1
½
lb dried black-eyed peas large ham hock strips bacon, chopped large red onion, sliced tsp cayenne pepper, or to taste fresh clove garlic, minced tsp each, salt & pepper
In a large sauté pan, over medium heat, melt the remaining 2 tablespoons of the butter Add the onions. Season with salt and pepper. Sauté for 2 minutes. Add the flour and cook for 1 minute, stirring constantly. Stir in the milk and bring to a simmer. Cook for 4 to 6 minutes or until the mixture coats the back of a spoon. Add the peas and mix thoroughly.
In a large saucepan, cover peas with water to 3-inches over the peas. Bring to a boil, reduce heat, then simmer for 30 minutes. Drain. Place peas, ham hock, bacon, sliced onion, pepper, garlic and salt in the slow cooker/Crock Pot. Pour in 3 cups chicken stock. Reduce heat to LOW; cover and cook for 7 to 8 hours. Taste and adjust seasonings. Serve with hot cornbread.
Pour into the prepared pan. Season the bread crumbs with salt and pepper. Sprinkle the bread crumb mixture over the peas. Top with the grated cheese. Place in the oven and cook until the peas are bubbly and the top is golden, about 10 to 12 minutes
CREAMED SPINACH 2 10
10-oz packages frozen spinach ozs cream cheese ¾ cup onions, chopped ¾ tsp coriander powder ¼ tsp cayenne pepper 2 tbls vegetable oil Salt to taste
BLACK EYE PEA SAUSAGE 1 1 1 2-3
¼
lb black-eyed peas tsp Kikkoman’s® Soy Sauce egg slices bacon, chopped cup onion, chopped
Sage Cayenne Flour Oil for trying Salt and pepper
Thaw the spinach. Place spinach and cream cheese in a microwave able dish. Cook in microwave on high power for 5-7 minutes or until cooked. While spinach is in the microwave oven, place pan on stove top, turn on heat to medium high, pour oil. When the oil is heated, add
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onions and sauté for 45 minutes. Add coriander and cayenne pepper and fry for another 3 minutes. After removing spinach from microwave oven, add sautéed onion and salt.
Bake for 45 minutes or until bacon is crisp. That's it!
PETITE POIS ( LITTLE PEA ) Petite Pois means ‘little pea’ in Cajun French. An unusual dish that I have only seen a few times made by Aunt Vera, my Cajun Aunt from New Orleans. The sweetness from the peas mixes very well with the flavor of the roux. I really like this and made it a while back and frankly, I was surprised at how good it was. 4 onions, chopped 1 whole garlic pod, sliced 2 cans vegetable broth 3 cans sweet peas 6 eggs 5 tbls roux salt and black pepper to taste Lotsa rice
SOUTHERN-BRAISED GREENS WITH BACON This is about as southern as you can get. Fried catfish might be a little more southern but only if you address him as “Mr. Fish”. ¾ pound sliced bacon 3 cups sliced onions 8 cloves garlic, mashed 3 tsps salt ¾ tsp cayenne ¾ tsp black pepper 1 quart water 1 12-oz can beer ¼ cup distilled white vinegar 2 tbls molasses or cane syrup 5 lbs fresh greens
Cook down onions and garlic in a lightly oiled pot you can use the oil from your roux for about 30 minutes. Add one can vegetable broth and roux. Simmer for an additional 10 minutes. Add drained peas and second can of vegetable broth. Stir and simmer for 30 minutes. Don’t overcook else everything runs together and you can’t distinguish the different tastes.
Use mustard greens, collard greens, turnip greens, or kale, rinsed well, picked over and tough stems removed In a large, heavy pot cook the bacon until it has rendered most of its fat, about 5 to 6 minutes. Add the onions, garlic, salt, cayenne, and black pepper and cook until the onions are wilted, about 4 minutes. Add 1 quart of water, the beer, vinegar, and molasses and bring to a boil. Begin adding the greens in batches, pressing down with a wooden spoon to submerge them in the hot liquid and adding more as they wilt. When all of the greens have been added, reduce the heat to a simmer and cook the greens, partially covered and stirring occasionally, for about 1 to 1½ hours or until tender.
Crack eggs into mixture and do not stir. They will cook whole. Make sure your mixture is not at a rolling boil when you add the eggs or else they will disintegrate into the mix. Once the eggs are fully cooked about 5-10 minutes, serve over rice!
ASPARAGUS I decided to give this veggie its own section. Why? Well let’s just say that both Jean and I love asparagus.
HOT AND SWEET GREEN BEANS
This stuff is really hard to grow. It takes a lot of soil preparation and tender loving care. You can’t even harvest it until the third year after planting. Once it takes however, it’s as prolific as a weed.
This is a receipt that Jean found from Paula Dean of the Lady and Sons restaurant in Savannah, Georgia. I know it sounds strange, but absolutely nothing goes better with a holiday ham than these beans. They are simple and truly outstanding. 3 cans (28 oz) French-style green beans ¾ cup firmly packed brown sugar 2 tbls of chili pepper 10 strips of lean bacon
My grandmother had a small patch at the side of our house in Caruthersville. She cut asparagus three or four times a year and could have done so several more times, and she literally did nothing to nurture it. Go figure. Anyway, I love this in soup, omelets, as a side, anyway you want to cook it. Here are a few of our favorites.
Preheat oven to 350°. Spoon green beans in 13x9x2-inch baking dish. In a bowl combine sugar and chili pepper. Add a touch of salt then sprinkle over beans evenly. Place bacon in a single layer over beans.
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Salad:
ASPARAGUS SOUP 1
¼ ¼ ¼ ½ 1
2 12 1 1 1
15 oz can asparagus tips cup finely chopped onions cup margarine or butter cup flour tsp salt tsp chicken bouillon
For Dressing, combine all ingredients; mix well. Set aside. For Salad, steam or microwave asparagus until tendercrisp. Drain and let cool. Cut crab into bite-size pieces. Combine asparagus and crab in a large bowl; add lettuce mix, cantaloupe and cucumber. Toss gently. Pour salad dressing over all. Toss to evenly coat. Serve immediately.
½&½ Butter Drain Asparagus, reserving liquid. Add enough ½ & ½ to measure 32 oz; set aside. In food processor or electric blender, puree asparagus; set aside.
BAKED GARLIC ASPARAGUS
In 3-quart saucepan over medium heat, cook onions in butter until soft but not brown. Stir in flour, salt and bouillon. Add milk mixture and asparagus, stirring until smooth. Cook, stirring constantly, until mixture boils. Add 2 tbl butter. Cook and stir 1 minute longer. Remove from heat; serve hot. Garnish with cooked asparagus spears if desired.
4 1
cloves garlic - minced tbls chopped fresh parsley ¼ cup EVOO 1 lb fresh asparagus Salt and pepper - to taste In a sauté pan over medium heat, cook garlic and parsley in oil for 3 minutes. Break tough ends off asparagus and lay on a cookie sheet close together, but not overlapping. Pour garlic oil over asparagus & sprinkle with salt and pepper.
GOLDEN ASPARAGUS SOUP 4 2
½ 2
½ 2 2
cups chicken stock thin slices fresh ginger cup dry sherry tsps sesame oil lb fresh asparagus spears, cut into ¼” pieces ozs cellophane noodles, cooked and drained green onions, thinly sliced
Bake in a 400 degree oven for 10-15 minutes, or until asparagus is tender. These are just a couple of recipes that we’ve tried other than just simple steamed asparagus with a hollandaise sauce, which is really our favorite. You want a great omelet? Steam asparagus tips; make a large 3-egg omelet on a grill; add cooked ham bits and asparagus tips. Serve with a homemade hollandaise sauce.
Bring chicken stock and ginger to a boil. Stir in sherry and sesame oil. Reduce to a simmer and add fresh asparagus and noodles add canned asparagus at the last minute only to heat through. Cook until asparagus is tender-crisp, 2 to 4 minutes. Stir in green onions and serve immediately.
WHITE ASPARAGUS
ASPARAGUS AND CRAB SALAD
White Asparagus (German Spargel) is grown covered in mounds of sandy soil so that it never sees the light of day until the moment it is unmercifully hewn down. Green asparagus grows freely in flat beds, and, exposed to the sunlight, develops the chlorophyll that turns it green. There are also varieties that are naturally purple or pink, and these, too, may be kept white if they are deprived of sunlight. In some cases, just the tips are allowed to color, and occasionally you can find white asparagus in the store with green or purple tips.
This salad makes a delicious main course for lunch or dinner. It really is yummy……
Dressing: 2 2 2 1 1 1
cups cut-up fresh or frozen asparagus ozs crab meat fresh or imitation crab 10-oz bag lettuce mix cup ½ -inch pieces cantaloupe cup sliced seedless cucumber
tbls EVOO tbls rice vinegar tbls sugar tbl orange juice concentrate tbl lime juice tbl dark sesame oil
Lacking chlorophyll, white asparagus has a milder asparagus taste than the heartier green version. The
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purple variety, colored by a pigment called anthocyanin, has a more bitter taste than either white or green.
Season with salt and pepper. Cook onions and garlic in butter over medium heat until tender. Add Jack Daniel’s Tennessee Whiskey and continue to cook until liquid has evaporated. Spoon onion mixture over squash. Top with tomatoes. Bake 20 minutes. Sprinkle with cheese and bake an additional 10 minutes or until cheese is melted and bubbly.
As with almost any food except Twinkies, there are variations in taste depending on where the food was grown or produced, the climate, soil conditions, etc. The Germans have made a science out of White Asparagus dishes. I can’t even list all I’ve had but here a few simple and good recipes.
Ain’t it amazin’ what you can do with Mr. Jack’s sippin’ whiskey.
ASPARAGUS IN WHITE SAUCE
BAKED ACORN SQUASH
Yep. It’s German. I have so many great recipes from Germany. That’s one of the reasons I came back weighting over 230 lbs! The beer was another and so was the spatzle and the… oh, never mind. 29 ozs white asparagus, 2 cans 2 tbls butter 2 tbls unbleached Flour ½ cup asparagus liquid ½ cup ½ & ½ ½ tsp lemon juice Pinch of nutmeg; freshly grated Salt to taste
2 4 4 1 2 Salt
Preheat oven to 450 degrees F. Assemble acorn squash on a baking sheet. Place 1 tablespoon of butter and brown sugar in each half. Add 1/4 teaspoon of nutmeg in each and season with salt. Bake until golden and tender, about 1 hour to 1 hour 15 minutes, basting flesh of squash several times. Twenty minutes before the squash is done, sprinkle edges with raw sugar. Serve squash warm.
Drain asparagus spears, reserving ½ cup of the liquid. Heat butter in a saucepan. Add flour; blend. Yep, make a very light roux Gradually pour in asparagus liquid and cream. Stir constantly over low heat until sauce thickens and bubbles.
TENNESSEE BUTTERNUT AU GRATIN From our relations in Bells, Tennessee. 3 lbs butternut squash (about two medium) 1 large onion, chopped 1 tsp brown sugar 2 cloves garlic, minced 3 tbls butter ½ cup Jack Daniel's Tennessee Whiskey 1 can (14 ozs) diced tomatoes, drained 1½ cups sharp white Cheddar cheese
Add cooked ham and seasonings. Gently stir in asparagus spears; heat through but do NOT boil. Serve in preheated serving dish. Imagine having this with lightly sautéed veal in a lemon, butter and caper sauce……oh boy.
SQUASH BUTTERNUT SQUASH AU GRATIN 2-3 1 2 3
¼ 1 1½
acorn squash, sliced in 1/2, seeds removed tbls butter tbls dark brown sugar tsp ground nutmeg tbls raw cane sugar
Preheat oven to 400 degrees F. Pierce squash with a fork a few times. Place whole squash in a large baking dish. Bake until just tender, about 45 minutes. Remove from oven and cool enough to handle. Split in half and scoop out the seeds. Peel and dice squash; place in buttered 3quart casserole. Season with salt and pepper. Cook onions and garlic in butter over medium heat until tender.
lbs butternut squash about two medium large onion, chopped cloves garlic, minced tbls butter cup Jack Daniel’s Tennessee Whiskey can 14 ozs diced tomatoes, drained cups sharp white Cheddar cheese
Preheat oven to 400°. Pierce squash with a fork a few times. Place whole squash in a large baking dish. Bake until just tender, about 45 minutes. Remove from oven and cool enough to handle. Split in half and scoop out the seeds. Peel and dice squash; place in buttered 3-quart casserole.
Add Jack Daniel's Tennessee Whiskey and brown sugar and continue to cook until liquid has evaporated. Spoon onion mixture over squash. Top with tomatoes. Bake 20 minutes. Sprinkle with cheese and bake an additional 10 minutes or until cheese is melted and bubbly. .
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MOM’S SUMMER SQUASH 2
lbs squash and/or zucchini, sliced
1
green bell pepper, seeds removed, sliced
2
smallish tomatoes, peeled and cut into wedges
½
yellow onion, peeled and sliced
1
clove of garlic, chopped
6
ozs cheese - jack or cheddar
Olive oil Basil, either dry or chopped fresh Salt and pepper Put onion, garlic, squash, bell pepper into a large saucepan with a couple of tablespoons of olive oil. Put on high heat and brown the vegetables slightly to develop flavor. As you are browning, sprinkle either dried basil or chopped fresh basil on the vegetables. When vegetables are slightly browned, remove from heat, add the slices of cheese, and cover the pan. In a separate stick-free fry pan, put the tomatoes and cook at medium hi heat for about 5 minutes, stirring occasionally. You want to let the juice from the tomatoes evaporate some. After 5 minutes, add the tomatoes to the rest of the vegetables and stir. Salt and pepper to taste.
SPAGHETTI SQUASH AND HERBS 1 2½ 2½
small spaghetti squash, about 2 1/4 pounds tbls butter tbls finely chopped mixed soft herbs, such as basil, chives, chervil, parsley and sage ½ tsp salt Pinch freshly ground black pepper Preheat the oven to 375 degrees F. Using a sharp knife, cut the squash in half lengthwise and place, cut side down, in a baking dish. Add enough water to come ½-inch up the sides of the baking dish and cover with aluminum foil. Bake for 45 minutes, until the squash is easily pierced with a paring knife. Turn squash over and cover with foil again and continue to cook another 15 minutes, until the squash is very tender. Remove from the oven, uncover, and allow to cool slightly. Using a spoon, remove the seeds and discard. Using a fork, gently pull the strands of squash away from the peel and place the squash strands into a mixing bowl. Heat a skillet. Add the butter, spaghetti squash, herbs, salt and pepper and toss thoroughly.
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CHAPTER 13: BEANS
done, almost to the consistency of mush. Serve over rice with pickled onions and cucumbers and cornbread on the side.
Beans are a major component of most southern styles of cooking. Cajuns love their beans as much as anybody. So, just a couple of points: Always used dried beans, never canned. Always soak overnight.
PINTO BEANS AND HAM HOCKS
BEANS, LOUIS’S WAY
3 2 2
For those unfortunate souls that have ‘problems’ with beans, this procedure will, as Louis Armstrong was fond of sayin’ “remove most of da music from da beans”. It will work for any type of dried bean. Trust me, it works.
½ ¼ ½ 2
½
Soak beans overnight, drain and rinse. Bring beans and 2 quarts water to boil. Boil 1 minute, remove from heat and let stand 1 hour. Drain again. Add seasonings, meat, whatever, and cook, v e r y s l o w l y. The secret, as is with most things, is patience. God required six days to create the earth, a good bean soup/gumbo/stew may require about six hours. Great things take time.
smoked ham hocks lbs dried pinto beans cloves crushed garlic tsp cayenne tsp ground black pepper tsp salt tsps Tabasco chopped onion
Boil ham hocks on high heat for 45 minutes. Add all seasonings except hot sauce and onion. Continue boiling for 20 minutes. Add pinto beans, hot sauce, and onion. Boil on medium heat until beans are done to taste. Note: To speed up cooking of beans and reduce the gas beans produce, soak beans in cold water overnight or for three hours during the day. Serve with rice and a meat side dish. You can also use the ham hocks as your meat side dish.
Oh, leave the baking power for baking. There is nothing worse than putting baking soda or baking power in beans in an attempt to reduce the gas problem. It doesn’t work and God knows, it ruins the beans.
KC MASTERPIECE BEANS Dr. Rick Davis, a KC psychiatrist who invented KC Masterpiece Barbecue Sauce in the 1970's, opened numerous restaurants in the Midwest by the same name. His BBQ was marginal, but his beans were pretty darn good. 1 32 oz can drained pork n' beans ¾ cup KC Masterpiece original sauce 2 tbls golden raisins ½ cup brown sugar 1 tbl Tabasco 1 chopped tart apple [i.e. Jonathon] 1 cup chopped onion 1 tsp toasted sesame oil 3 strips bacon 4 ozs BBQ trimmings
CLASSIC CAJUN RED BEANS & RICE The is nothing more Cajun than red beans and rice. 1 lb red beans, not kidneys 1 lb Andouillé or smoked sausage 1 quart water 1 can chicken broth 2 cups each, onion, celery, green pepper 2 tbls butter 2 cloves garlic, crushed ½ cup Cajun Power® 1 tbl Tabasco® Long grain rice. Do not ruin this with quick rice Salt, pepper to taste
Mix all except bacon...Lay bacon strips on top, cook in pit if possible or 350 oven for 1 hr.
Prepare peas Louis’s way. Add ½ uncooked Trinity to beans and water. Cook for 3 hours on low heat, cover. Prepare remaining Trinity with oil and garlic. Remove all but a cup of water from beans. Add Trinity and simmer 1 hour. Add held water if necessary. Beans should be well
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2 1
tbl of vegetable oil tbl 2 splashes white distilled vinegar ½ cup Hellmann’s Mayonnaise® Coarse salt and pepper
CREOLE RED BEANS AND RICE 1 2 2 1 1
lb dried red beans large onions, chopped stalks celery, chopped green pepper, chopped clove garlic, minced ¼ tsp thyme ¼ tsp basil ½ tsp red pepper 2 tsp salt ½ tsp pepper ¼ cup chopped fresh parsley optional 2 lbs Andouillé or smoked sausage Hot cooked rice
Combine all ingredients in a med bowl and toss well; adjust seasonings.
CREOLE BAKED BEANS 5 1 3 2
½ 2 1 2
Prepare peas Louis’s way.
bacon strips, diced small onion, chopped tbls sweet red pepper, minced tbls brown sugar cup Bourbon 15-oz cans baked beans tbl Zatarian’s Creole Mustard® tbls Worcestershire sauce
Sort and wash beans. Combine red beans, onion, celery, green pepper, garlic, thyme, basil and red pepper in a Dutch oven; cover with water and bring to a boil. Reduce flame; cover and simmer 2 to 3-1/2 hours or until beans are tender and a thick gravy is formed.
Render bacon remove and hold. Over medium low heat in large saucepan, stir in onion, peppers and brown sugar. Cook about 5 minutes until onion is golden brown, stirring frequently. Stir in remaining ingredients. Top with bacon pieces. Transfer to baking dish. Bake at 350 degrees for about 45 minutes.
Add more water, if necessary. Stir in salt, pepper and parsley. Cook sausage according to package directions; cut into serving pieces. Serve beans and sausage over rice.
FOUR BEAN SALAD 1 1 1 1 1 1
WHITE LIMA OR RED BEANS AND SAUSAGE 1-2 8 1 1 1 2
lb dry small white lima beans or red kidney beans quart stock pot lb smoked sausage links, sliced into small pieces piece of smoked pork Tasso cut into small pieces large onion, chopped tbls minced/chopped garlic ½ cup of sugar per pound of beans Cajun seasoning to taste Salt as desired, if needed
Dressing:
½ ½ ½ 1
½ ½ ½
Bring to a boil in at least four quarts of water with seasonings, sugar, and veggies. Turn off and let sit for an hour. Add sausage and Tasso and simmer till beans and meats are tender or till desired consistency. This is great over rice, but for a real treat try it over sweet buttered cornbread! It’s heavenly!
2
¼ 1
cup sugar cup wine vinegar cup salad oil tsp salt tsp dry mustard tsp crumbled dry tarragon tsp basil leaves tbls snipped parsley
Mix all vegetables in bowl, combine ingredients for dressing. Mix well. Drizzle over vegetables, cover and marinate several hours or overnight, stirring several times. Before serving, stir and drain.
RED BEAN SALAD 2 1 3 1
lb can green beans lb can yellow wax beans, drained lb can red kidney beans, drained lb can black-eyed peas, drained med. green pepper thinly sliced in rings med. onion, thinly sliced in rings
15-oz cans dark red kidney beans, drained well red bell pepper, seeded and chopped scallions, chopped, whites and greens rib celery, chopped cup chopped flat-leaf parsley tbl sweet red hamburger relish 217
Cajun In The Kitchen, ©2010, 2013
ITALIAN-STYLE BAKED BEANS
CREOLE GREEN BEANS 2 6
Simple but yummie. 6 ozs thinly sliced pancetta, chopped 2 onions, chopped 4 garlic cloves, minced 1 cup dark beer or ale 1 cup tomato sauce ¼ cup dark brown sugar ¼ cup balsamic vinegar 3 tbls mild-flavored molasses 6 tsps Dijon mustard I prefer Cajun ¾ tsp salt ½ tsp freshly ground black pepper 4 15-oz cans cannelloni beans, drained
¾ ½ 2
½ ¼ 2 1
¼ 1
10-oz pkg frozen cut green beans slices bacon cup chopped onion chopped green pepper tbls flour salt tsp pepper tbls brown sugar tbl Worcestershire sauce tsp dry mustard 16- oz can tomatoes
Cook green beans according to package directions; drain. In skillet over medium flame cook bacon until crisp; remove and crumble. Pour off all but 3 tbls drippings. Add onion and green pepper; sauté until tender. Blend in flour, salt, pepper, sugar, Worcestershire sauce and mustard. Add tomatoes; cook, stirring constantly, until thickened. Add beans and heat through. Top with crumbled bacon.
Preheat the oven to 400°. Cook the pancetta in a heavy large oven-safe pot over medium heat until crisp, about 8 minutes. Add the onions and garlic, and sauté until the onions are translucent, about 5 minutes. Mix in the beer, tomato sauce, brown sugar, vinegar, molasses, mustard, salt, and pepper. Stir in the beans. Bring to a simmer. Transfer to the oven and bake, uncovered, until the bean mixture bubbles and thickens slightly, stirring occasionally, about 45 minutes.
BUTTERED GREEN BEANS WITH PECANS Boy this is about as Louisiana as you can get. My Aunt Vera (from New Orleans) used to make this all the time. My mother even tried it a few times. Good with anything especially fried chicken. 1¼ lbs thin, fresh green beans, ends removed 3 tbls unsalted butter 1 cup coarsely chopped pecans ½ finely chopped green onions Kosher salt Freshly ground black pepper
CANNELLINI BEANS WITH PROSCIUTTO Tuscan bean salad. Yummy. 3 tbls EVOO 1 tbl minced garlic 1 tbl chopped fresh sage leaves 1 tsp chopped fresh thyme leaves 1 14½-oz can diced tomatoes with juices 2 15-oz cans cannellini beans, rinsed 2 ozs prosciutto, coarsely chopped 3 cups arugula or mixed baby greens Salt and freshly ground black pepper
Bring water to a boil in a large pot. Add the green beans and cook just until the water comes back to a boil, then heavy boil for 2 minutes.
Heat the oil in a heavy large skillet over medium heat. Add the garlic and sauté until fragrant, about 30 seconds. Stir in the sage and thyme. Add the tomatoes. Increase the heat to medium-high and simmer for 2 minutes.
Drain the beans and plunge into cold water to stop the cooking. Reserve. Just before serving, melt the butter in a large skillet. When the foam subsides, add the pecans and toss to coat. Add the green beans and mix well.
Add the beans. Simmer until the tomatoes are tender and the juices evaporate by half, about 5 minutes. Turn off heat and stir in the prosciutto, being careful not to overcook the prosciutto. Season the beans, to taste, with salt and pepper.
Transfer the beans/pecans to a serving platter. Sprinkle with the salt and a few grinds of black pepper.
Arrange the arugula or mixed baby greens over a platter. Spoon the beans over the greens and serve.
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gourmets, but it’s a surefire way to make folks love you. Jean has always called these “grease beans”, but she likes them too.
CALIFORNIA BEANS 1 1 6
½ ½ ½ ¼ 1 1
16-oz can kidney beans 16-oz can pork and beans slices bacon cup ketchup cup brown sugar tsp cayenne tsp cumin onion, chopped cup grated Cheddar cheese
Lightly sauté diced salt pork and bacon and onions in large saucepan until bacon is crisp. Add green beans, season, cover with water, and simmer covered for 3 hours
MOROS Y CRISTIANOS ( BLACK BEANS & RICE ) 3 2 2 1 1
Partially cook bacon, drain on paper towel. Slice into medium pieces. Drain kidney beans. Combine all ingredients well except cheese. Bake at 400F in an uncovered casserole for 45 minutes. Sprinkle cheese on top, cover, and bake 15 minutes longer
½ ½ ½
CREOLE BLACK BEANS
6” pieces of slab bacon garlic cloves, crushed tbls EVOO cup liquid from previously cooked black beans cup rice, uncooked cup water cup black beans, drained tsp EVOO
Prepare peas Louis’s way.
1-2 1 1½ 1½ 1½ 3 2 1½ 1½
lbs Smoked sausage, cut into 1” slices lb black beans cups onions, chopped cups green pepper, chopped cups celery, chopped cloves garlic, minced tsps thyme tsps oregano tsps white pepper ¼ tsp black pepper ½ tsp cayenne pepper 1 chicken bouillon cube 5 bay leaves 1 8-oz can tomato sauce 1 cup bean water Hot boiled rice
In a 2-qt. saucepan, sauté slab bacon and garlic in olive oil until they are lightly browned. Remove from pan; set aside. Put rice in the pan and cook until it begins to crackle. Add water and liquid from black beans. Cover and cook over medium-low heat until rice is rather dry water will be almost completely absorbed and almost tender.
JACK IN THE BEANS A good pot of beans goes with just about anything off the grill. 1 small onion, chopped 6 strips bacon, cut up 2 tbls brown sugar ¼ cup Jack Daniel’s Tennessee Whiskey 1 28-oz can pinto beans 1 tbl spicy brown mustard 2 tbls Worcestershire sauce ¼ tsp liquid smoke, optional
Prepare peas Louis’s way. Discard liquid, keeping 1 c. Brown sausage in a skillet over med. heat. Drain fat and transfer to crock pot. Combine all remaining ingredients in crock pot. Cover and cook on high for 4 hours. Remove bay leaves. Serve over cooked rice.
Render bacon. Remove bacon and hold. In bacon drippings stir in onion and brown sugar. Cook, stirring frequently, over medium-low heat until onion is golden brown, about 5 minutes. Stir in remaining ingredients, simmer 20 to 30 minutes. Top with bacon. Makes 6 servings.
SOUTHERN-STYLE GREEN BEANS ¼
pound salt pork, diced and 5 slices bacon, chopped 1 large sweet onion, sliced 2 lbs fresh green beans Pepper to taste Cooked long and slowly, the beans are soft yet chewy. This Southern technique may upset nutritionists and French 219
Cajun In The Kitchen, ©2010, 2013
COWBOY BEANS
RED BEANS AND SAUSAGE
These are sometimes called Chuck Wagon Beans or Trail Hand Beans or just plain Western Beans.
A variation of Red Beans & Rice. 1 lb hot smoked sausage, sliced 1 lb mild breakfast sausage 1 red bell pepper, chopped 1 green pepper, chopped 3 celery ribs, chopped 1 large onion, chopped 1 can of beer 4 garlic cloves, minced 3 15-oz cans red beans, drained 1 15 oz can of tomato sauce 1 tbl Worcestershire sauce 1 tbl Cajun seasoning 1½ cups uncooked rice Tabasco to taste Chicken stock
The trick was to put the tomatoes and green chilies over an open fire to roast them just a tad. Completely changes the flavor of both and gives this real character. Where did I get this? When I was 17 years old and a Boy Scout in Caruthersville. It was a recipe used at Camp Wappapello near Poplar Bluff, MO for summer camp for Eagle Scouts. Yep, I was an Eagle Scout. 3 cups dried red beans (no kidney beans) 3 cups dried pinto beans 1 large yellow onion, chopped 6 cloves garlic, chopped 3 green Chile peppers, grilled and diced 3 big vine-ripened tomatoes, grilled, and chopped 2 tbls EVOO ( I prefer bacon fat ) 7 quarts water 1 big smoked ham hock (or 2 small) 1 tsp coriander seed (cilantro) 1 bay leaf 2 whole dried red Chile peppers Salt and pepper, to taste
Cook smoked sausage in Dutch oven for about 4 minutes. Add crumbled breakfast sausage and cook for another five minutes. Remove sausage and add the Trinity and sauté for about 4 minutes. Toss in the sausage, beans and everything else except the rice and chicken stock. Simmer 1½ hours. Prepare rice according to package using chicken stock instead of water.
Prepare peas Louis’s way.
You got red beans & sausage over rice……
Put tomatoes on a stick along with chilies and cook over open fire. This is a bit tricky and you got to keep your eye on the tomatoes. They’ll slide off into the fire if you’re not careful. Actually this is not a bad thing, but some people complain.
SPICY-SWEET SKILLET BEANS Another Boy Scout camp favorite. Add ground beef and it’s a meal.
When beans are ready, sauté onion, garlic, green chilies and tomatoes in oil in a large soup pot or Dutch oven over medium-high heat. Add water or stock and ham hock; bring to a boil.
4
slices bacon
½ ½
cup chopped onion
Add beans, coriander seed, bay leaf and dried chilies. Continue to boil for 30 minutes, then lower heat, cover and simmer for three to four hours, until beans are tender. Season with salt and pepper to taste. Makes 16 servings.
2
tbls catsup
2
tbls brown sugar
½
tsp ground cumin
This is a great side dish for a great big juicy ribeye…..
2
16 oz cans pork and beans in tomato sauce
cup picante sauce, as desired
Cook bacon in medium skillet until crisp; drain, reserving 2 tbls drippings. Cook onion in reserved drippings until tender but not brown. Crumble bacon; add to skillet with picante sauce, catsup, brown sugar and cumin. Mix well. Add beans; bring to a boil. Reduce heat; simmer uncovered about 20 minutes or until thickened to desired consistency. Add a dash of hot sauce to perk it up a bit.
220 Cajun In The Kitchen, ©2010, 2013
CHAPTER 14: CORN
½
cup heavy cream
Cut corn off cob, retaining the juice. Melt the butter in a large skillet or sauté pan over med-high heat.
Early European settlers learned a great deal from the American Indians. In the Northeast, they learned how to prepare wild turkeys survive the winters; in the Southeast they learned a new way to cook food called barbeque and in the deep South a hundred ways to use corn. The early Cajuns made good use of this knowledge and came up with some very good meals.
Add the corn, onions, bell peppers, jalapeno, Essence, and salt, and cook, stirring, until soft, for 10 minutes. Add the corn juice cream and simmer for about 20 minutes. Add cream and heat for 2 minutes.
CORN FRITTERS 1
egg ½ cup Milk 1 12-oz can corn, drained 1 tbl oil 1½ cups unshifted flour 1 tbl baking powder 1 tsp salt Dash pepper Beat egg in a large bowl. Stir in milk, can of corn with sweet peppers and oil. Add and beat in flour, baking powder, salt and pepper. Drop in tablespoons of the mixture into deep or shallow hot oil at 375°. Fry until golden brown, 2-3 minutes on each side. Drain on paper towels. Serve hot. If desired serve with a syrup. Makes about 4 fritters per person
CORN MAQUE CHOUX 12 ears tender fresh sweet corn 1 large onion, chopped 1 green pepper, chopped 1 cup cream 1 stick butter Salt and white pepper easy on the pepper
CORN SALAD This is a great side dish for any BBQ: from Brisket to Pig! 2 17-oz cans corn, drained 1 med cucumber, diced ¼ cup red onion, diced 1 green onion finely chopped ¼ cup green pepper, finely chopped 2 small tomatoes, chopped
Clean corn thoroughly. Cut kernels off. Scrape all juice off of cob. On low heat, heat butter. Be very careful not to burn. Add onion and pepper and sauté. Add corn and juice from cob. Season to taste.. Cook on low heat for 1-2 hours. Stir occasionally and be very careful not to scorch. When corn is done and mixture is soupy, add cream and cook down to desired thickness.
Combine and serve. Simple.
AMERICAN INDIAN CORN PUDDING
For something just a little extra special, add sautéed crawfish and a little Tabasco® for last 30 minutes cooking and the angels may bring their boss for this one.
4
½ 2
/3 2 2 1 4
KICKED UP CORN MAQUE CHOUX - Emeril Largesse 2 tbls unsalted butter 4 cups corn about 6 ears 1 cup chopped yellow onions ½ cup chopped red or green bell peppers 1 tbl minced jalapeno 2 tsps Cajun seasoning 1 tsp salt
eggs cup of butter cup of flour cups of milk tsps of salt tsp of pepper cups of corn fresh or canned
Preheat oven to 350º. Separate eggs. Beat whites until stiff, not dry. Melt butter in medium sized pan. Stir flour in quickly over medium heat until smooth paste forms. Stir paste constantly while adding milk and allow mixture to boil. Lower heat, add egg yolks, salt, pepper and
221 Cajun In The Kitchen, ©2010, 2013
corn. Mix. Turn off heat. Fold in egg whites with rubber spatula. Grease baking dish with butter and pour in the mixture. Bake 35 minutes or until it is lightly browned.
In a bowl, combine the butter, Parmesan and Italian herbs. Place husked corn, ends cut straight across, in a shallow microwave-safe dish.
Dressing:
¼ 2 1
¼ ¼
Add water, cover with vented plastic wrap or a glass lid, preferably. Microwave on high for 10-13 minutes, turning dish once. Let stand, covered, 5 minutes. Drain ears and brush with the butter mixture. No salt should be necessary because the cheese is salty.
cup sour cream tbls Hellmann’s Mayonnaise® tbl apple cider vinegar tsp dry mustard celery seed
SOUTHERN CORN CUSTARD 1
tsp of salt ½ tsp sugar 3 eggs 2 cups of whole kernel corn 2 tbls of butter, melted Pinch of pepper Cracker crumbs Butter
Place the diced cucumber and onion in a bowl with the drained corn. For the dressing, mix together the sour cream, mayonnaise and vinegar. Add to that the dry mustard, celery seed and salt. Mix together and then pour the dressing over the corn and vegetable mixture and toss together. Top the corn salad with the chopped tomatoes. Chill in the refrigerator a couple of hours before serving.
Beat eggs well; combine with corn, butter and milk. Stir well. Add seasoning and sugar; pour into a buttered casserole; sprinkle with cracker crumbs. Dot with butter. Bake at 350ºF. for 40 minutes or until custard is firm.
CORN AND RICE MEDLEY ¼ ½ ½ ½
butter cup chopped onion cup chopped bell pepper cup chopped celery 1 cup shallots, chopped 6 strips bacon 1 tbl minced garlic 1 can cream of chicken/mushroom soup 1 can creamed corn 3 cups cooked rice 2 cups grated cheddar choose 4 oz sliced mushrooms Season to taste Bread crumbs
CRUSTY CORN CASSEROLE 1 16-oz can creamed corn 1 16-oz can whole corn 2 beaten eggs 8 oz sour cream 1 8-oz box of cornbread mix 1 stick of butter or margarine 1 tsp bacon bits 1 tsp chopped green pepper 1 small jalapeno pepper, chopped Dash of onion powder Preheat oven to 350°. Melt butter n a 8X12 inch glass baking dish in the oven. Mix all ingredients and pour into the hot buttered pan. Bake one hour until a crust forms.
Melt margarine or butter in 3-quart saucepan. Add onions, bell peppers, celery, shallots and chopped bacon and garlic and cook until wilted. Add soup, corn, rice and cheese. Mix gently and pour in greased 3-quart casserole. Top with seasoned bread crumbs. Bake a 350° for 30 minutes.
CAJUN CORN SOUP 1 1 3 1 1 1 1
PARMESAN CORN ON THE COB ¼ ¼ ½ 5
¼
cup melted butter cup grated Parmesan cheese tsp Italian herb seasoning ears sweet corn, husked cup water
½ 2 1 1
lb peeled shrimp tsp Cajun seasoning medium potatoes diced stick butter stalk celery, chopped small onion, chopped cup half & half cup medium dark roux 16-oz cans whole corn 16-oz can cream corn 8-oz can whole tomatoes
222 Cajun In The Kitchen, ©2010, 2013
In a 5 quart pot, pre cook celery, onion in butter for 3-4 minutes. Add shrimp and cool another 3-4 minutes. Add tomatoes and cook for about 5 minutes. Add potatoes and roux into pot and cook for about 5 minutes, stirring occasionally. Add seasoning, 2 cans whole corn and 1 can cream corn with 1 cup of ½ & ½ and cook on low for about 30 minutes or until potatoes are tender. DO NOT BOIL. Add more seasoning if desired.
¼
tsp cayenne Salt and pepper to taste Combine all ingredients in order given; mix well. Pour into greased 2-quart ovenproof casserole. Bake at 350° for 1 hour.
AFRICAN CORN CASSEROLE This is a low-country dish from South Carolina attributed to the Gulah people. 1 can corn with red and green peppers, drained 1 can corn, cream-style 1 can black beans 4 large eggs, room temperature ½ cup all-purpose flour 1 tbl granulated sugar 1½ cups cheddar cheese, shredded ½ cup heavy cream ½ cup scallions, chopped 1 clove garlic, minced 1 tsp Tabasco
CREOLE CORN ¼ 1 1 2 2
½ ¾ 1
lb butter medium onion, chopped medium green pepper, chopped 17-oz cans yellow whole kernel corn 14½ -oz cans stewed tomatoes tsp black pepper tsp chili powder 4-oz jar pimentos
Melt butter. Add onion and green pepper. Sauté until tender. Add remaining ingredients. Simmer about 30 minutes until liquids reduce and flavors blend.
Position a rack in the center of the oven, and preheat to 375^. Lightly butter a 2-quart round casserole.
NORTH GEORGIA CORN PONE 2 1 1
½ 2 2
In a medium saucepan, bring both cans of corns and the beans to a simmer over medium heat. Transfer to a medium mixing bowl. Whisk the eggs, one at a time, into the corn, beating well after each addition. Whisk in the flour and sugar. Then whisk in 1 cup of the cheese, and the cream, scallions, garlic, and hot pepper sauce. Spread evenly in the prepared casserole. Bake until the top is lightly browned and the casserole is set in the center (a toothpick will not necessarily come out clean), about 50 minutes.
cups pinto beans—seasoned and cooked cup cornmeal tsp baking soda tsp salt tbls butter cups buttermilk
Heat beans until quite hot and pour into a lightly greased 8”x8” baking dish. Preheat oven to 450º. Mix the cornmeal, baking soda, and salt in a large bowl. Melt the butter and combine with buttermilk. Stir the wet and dry ingredients together until smooth, and pour them over the hot beans. Bake on the top rack of your oven until bread is a rich golden color and the sides of the corn bread pull away from the sides of the pan-about 30 minutes.
Sprinkle the top with the remaining 1/2 cup of cheese, and bake until the cheese is melted, another 5 minutes. Remove from the oven and let stand 5 minutes before serving.
BAKED CORN CASSEROLE 1 1 1 1 1
¾ 1 1 1
¼
can creamed corn can whole kernel corn large onion, chopped medium bell pepper, chopped 2-oz jar pimiento, chopped cup half & half egg, beaten cup cracker crumbs cup shredded cheddar cheese cup butter – melted
223 Cajun In The Kitchen, ©2010, 2013
method streams the corn, but if you want more toasted kernels, leave just a thin layer of husk and some areas where the kernels can peek through.
SEASONED POP CORN It’s corn okay, so hush…….
BLUE CHEESE POP CORN:
HUSKS AND FOIL, MEXICAN STYLE:
Melt 1 cup butter or margarine. Stir in 1 package blue cheese salad dressing mix. Toss with 6 quarts freshly popped Jolly Time Pop Corn.
Remove silks and husks. Soak husks in water. Squeeze lime juice on each ear. Sprinkle salt and chili powder on each ear. Wrap in husks and then in foil. Grill until done, turning on each side, about 10 to 15 minutes. Variation: Cook the corn according to the basic method but add the seasonings at table, after cooking.
PARMESAN POP CORN: Melt ¼ cup butter. Pour over 2 quarts popped Jolly Time Pop Corn. Add ½ cup grated Parmesan cheese and 1 - 2 Tsp(s) salt. Mix well.
FOIL ONLY, BARBECUE STYLE: Mix together 2 tablespoons Worcestershire Sauce, 1 tablespoon fresh lime juice and 1 teaspoon Hellmann’s Mayonnaise®. Place each corn cob on a piece of heavy foil, about 12-inches in length (or double wrap if using regular foil). Brush mixture on corn. Seal the edges of the foil, folding down the excess until the corn is tightly wrapped, and tightly sealing the ends. Grill 15-20 minutes, turning occasionally.
HERB SEASONED POP CORN: Melt 3 tbls butter or margarine. Stir in l/2 tsp salt. Combine 1 Tsp(s) thyme, ½ tsp basil, I/2 tsp oregano and l/2 tsp rosemary. Add to butter. Pour over 2 quarts freshly popped Jolly Time Pop Corn. Toss well.
CURRY SEASONED POP CORN:
GRILLED NEBRASKA CORN
Melt 3 tbls butter or margarine. Stir in ½ tsp salt, 1 tsp curry powder, ¼ tsp ground cinnamon, and ¼ tsp ground ginger. Toss with 2 quarts popped Jolly Time Pop Corn.
No one does it like the Huskers. If you go to a BBQ anywhere in Nebraska, you will have grilled corn. Is it ever so good. 6 ears corn with husks 3 tbls butter 1 tsp Cajun seasoning (or seasoned salt) Salt & pepper to taste
FLAVORED POP CORN: Sprinkle one or more of the following over hot buttered Pop Corn: garlic salt, celery salt, Seasoned salt, Grated American cheese, Hickory flavored Dry soup mix, dill weed, or butter flavored.
Soak corn for approximately 1 hour in cold water, husks and all.
MY FAVORITE POP CORN:
Pull husks carefully from corn so that husk remains attached to the bottom of corn ear. Remove silk from corn. Melt butter in small saucepan, add seasonings, and stir. Brush butter mixture on ear of corn. Pull cornhusk up to cover corn. Wrap in aluminum foil and twist ends.
Parmesan cheese, black pepper and butter-flavored salt. Lots of all three.
GRILLED CORN-ON-THE-COB Cooking corn with the husks on adds a sweet, smoky flavor. You can grill very fresh corn without the husks, but be careful not to burn them (although a golden charring greatly enhances the flavor). Or, wrap husked corn with seasonings in heavy duty foil.
Place corn directly on the grill over a medium hot charcoal fire. Cook for 30 to 40 minutes, turning every few minutes. Remove husk which will be brown and dry before serving.
BASIC METHOD WITH HUSKS Pull down the husks but leave them attached. Remove the silks. Pull the husks back over the corn. Tie the ends of the hunks with string or a metal twist tie. Soak the corn in water 15 minutes. Grill over medium heat until done, turning on each side, about 10 to 15 minutes. Tip: This
224 Cajun In The Kitchen, ©2010, 2013
CHAPTER 15: POTATOES
Add onion, olives, red pepper, capers and pepper; toss gently to coat. Or, cover and refrigerate. Let stand at room temperature 30 minutes before serving. Toss gently.
The magnificent potato. Doesn’t matter if they’re baked or mashed, Yukon Golds or Idaho’s, they're staples in most of the civilized world.
GERMAN POTATO SALAD
Yes, Ireland is considered civilized outside of England……
2 5 1 1
lbs new red potatoes strips bacon med Vidalia onion, coarsely chopped stalk celery, chopped ½ tsp all-purpose flour ½ tsp sugar 1 tsp salt ½ cup water ½ cup cider vinegar Dash tsp pepper
POTATOES SALAD GREEK POTATO SALAD 6 2
¼ 1 2
½ ¼ ½ 1
½ 1
½ 4
¼
cups peeled red potatoes cut into 1" tbls red wine vinegar cup EVOO tbl Dijon mustard tbls chopped fresh oregano tsp salt tsp black pepper cup Halved pitted kalamata olives cucumber, peeled, seeded and diced cup chopped roasted red peppers small green pepper, diced cup tiny-diced red onion ozs feta cheese, crumbled cup chopped fresh Italian parsley
Scrub potatoes and cook in boiling salted water until tender. Drain and, while hot cut into ¼ -inch slices. You should have about 4 cups. Set aside. Place bacon in a skillet and fry until almost crisp. Remove bacon from pan and add onion and celery, cook until tender and transparent, remove from pan. Drain off all but one tbl of bacon fat; add flour, sugar, salt and pepper to skillet stir until slightly browned. Add vinegar and water and cook until mixture is slightly thickened. Add back the bacon, onion, and celery.
Steam potatoes until fork tender, 15 to 20 minutes. Meanwhile, in large bowl, make dressing by whisking together vinegar, olive oil, mustard, oregano, salt and pepper. When potatoes are still warm, toss them with dressing and set aside until cool. Stir in olives, cucumber, red and green peppers, onion, cheese and parsley.
Pour hot dressing over potatoes; stir gently to blend. The potatoes should look glossy. Garnish with hard-boiled egg slices, sprinkle minced parsley, and chives over top. Serve warm.
KARTOFFELSALAT MIT BIERMARINADE
MEDITERRANEAN-STYLE POTATO SALAD
(Potato Salad with Beer Dressing)
6
med new potatoes about 2 lb ½ cup EVOO 2 tbls red wine vinegar 1 clove garlic, minced 1½ tsp dried basil leaves, crushed ¾ cup thinly sliced red onion ¾ cup pitted ripe olives each cut in half ½ cup roasted red pepper strips 2 tbls capers Freshly ground pepper
6 4
¼ 2 1 2 2
½ 1 1
In 4-quart saucepan over medium heat, cook potatoes in boiling water 20 minutes or until just tender; drain. Peel and cut into bite-size pieces. In large bowl, with fork or wire whisk together olive oil, vinegar, garlic and basil. Add warm potatoes; toss gently to coat.
¼ 2
med potatoes slices bacon cup onion; Chopped stalks celery, chopped tsp salt tbls butter tbls unbleached flour tsp dry mustard tbls sugar cup beer tsp Tabasco® tbls parsley, chopped
Boil potatoes in medium-size saucepan until just tender. Peel and slice. Fry bacon until crisp. Break into small pieces and mix with onion, celery and salt; set aside. Stir
225 Cajun In The Kitchen, ©2010, 2013
melted butter and flour in a small saucepan until blended. Add mustard and sugar. Slowly stir in beer and Tabasco sauce. Bring to boil, stirring constantly for 30 seconds. Pour over potatoes. Sprinkle with parsley. Toss lightly and let stand 1 hour. Add bacon mixture; toss gently and serve.
OLD FASHIONED POTATO SALAD This is from a cookbook dated in the 1870's so I guess that qualifies it as 'old fashioned'. Ya' think? 2 lbs small white potatoes ¼ lb sliced bacon ½ lb Kielbasa or German sausages sliced ¼” ½ cup minced onions 1½ tsp flour 1 tbl sugar 3½ tsps salt ¼ tsp pepper ½ cup vinegar ½ cup water ¼ cup minced onions 2 tbls coarsely chopped green peppers 1 tbl snipped parsley 1 tsp celery seeds 4 shelled hard-boiled eggs
CREOLE POTATO SALAD 3
½ ½ 1 1 1
½ ¼ ¼ 6 1
pounds red potatoes, cubed cup Hellmann’s Mayonnaise® cup Zatarian’s Creole Mustard® tbl red wine vinegar tsp sea salt tsp prepared horseradish tsp dried thyme tsp garlic powder tsp ground red pepper hard-cooked eggs, chopped medium-size sweet red onion, diced
Cook potato in boiling salted water to cover 12 minutes or until tender; drain and cool slightly.
Cook potatoes, covered in 1" boiling salted water until just tender, about 35 minutes.
Stir together Hellmann’s Mayonnaise®, Creole mustard, and next 6 ingredients in a large bowl; add potato, egg, and onion, tossing gently. Serve at room temperature or chilled
Sauté bacon in skillet till crisp. Remove to paper towel. In same skillet, sauté Kielbasa in bacon fat till brown. Remove sausage. In same skillet, reserve 2 tbs. bacon fat. Sauté ½ Cup minced onion until tender but not brown.
PENNSYLVANIA DUTCH HOT POTATO SALAD 4 Golden Yukon potatoes 1 egg 2 tbls vinegar (to taste) 4 tbls water 2 tbls sugar (to taste) Bacon Onion Salt & pepper
Mix together flour, sugar, salt and pepper; add vinegar and water; stir until blended. Stir into sautéed onions; simmer until thickened. Add slices of hot peeled potatoes about ¼ -inch thick. Add ¼ cup minced onion, green pepper, parsley and celery seeds. Toss. In bowl, arrange in layers potato salad, sausage, eggs (sliced lengthwise) and crumbled bacon.
Cube potatoes while hot. Fry bacon until crisp. Drain and break bacon into small pieces.
CILANTRO AND ROASTED POTATO SALAD
Mix egg, vinegar, water, sugar and salt and pepper. Pour this mixture over bacon and onion in a pan and cook until mixture becomes thickened. Stir constantly!!!
2 10
lbs new potatoes, quartered cloves of fresh garlic ¾ cup Hellmann’s Mayonnaise® 2 tbls Zatarian’s Creole Mustard® 1 lemon, juiced ¼ cup fresh cilantro leaves, washed 4 hard-boiled eggs, sliced ½ small red onion, thinly sliced Drizzle of EVOO Salt Freshly ground black pepper
Pour over potatoes and garnish with green onions and parsley. Can be used over greens too, just toss. Hard Boiled egg can be sliced on top of all if desired.
226 Cajun In The Kitchen, ©2010, 2013
Preheat the oven to 400°. In a mixing bowl, toss the potatoes and garlic with a drizzle of olive oil. Toss well. Season with salt and pepper. Place on a baking sheet and roast for 15 minutes, or until fork tender. Remove from the oven and cool completely. Using a mini food processor, combine the Hellmann’s Mayonnaise®, mustard and lemon juice. Process until smooth. Season with salt and pepper. Add the cilantro and continue to process until incorporated. In a mixing bowl, toss the roasted potatoes and garlic, cilantro Hellmann’s Mayonnaise®, sliced eggs, and red onions. Mix well. Season with salt and pepper. Cover with plastic wrap and refrigerate for 2 hours. Remove from the refrigerator and mix the salad. Reseason with salt and pepper if needed.
Mash with potato masher or hand mixer on low speed to break into small pieces; add Parmesan cheese, butter, horseradish and sour cream. Whip potato mixture until ingredients are mixed. Add cream and season to taste with salt and pepper. Makes 6 ½ cup each servings. Tip: Do not over whip or starches in the potatoes will make them gummy or shiny.
LATKES (POTATO PANCAKES) Common side dish in Germany, usually with pork. Eaten with lots of apple sauce. 6 medium russet potatoes 1 medium yellow onion, finely chopped 2 large eggs, lightly beaten 3 tbls plain flour 1 tsp salt ¼ tsp ground black pepper 8 ozs of sour cream 8 ozs of applesauce Cinnamon Powdered sugar Vegetable oil for frying
SPUDS AND STUFF POTATOES O’BRIEN This is from the Dillard House in Dillard, Georgia. They really can cook something besides grits and boiled peanuts in Georgia…. Just kidding, just kidding. 2 lbs cubed Yukon Golds or Reds 7 ozs Italian dressing 1 tbl garlic, crushed 2 tbls dried Italian seasonings 1 cup each onion, red & green peppers, cut in strips 3 green onions, chopped 2 tbls Szeged Hungarian Paprika® Salt & pepper to taste
Using a food processor, grate the potatoes. Put grated potatoes into a bowl of lightly salted water. (This removes the starch and keeps the potatoes from darkening). Drain and press out the moisture. Stir in the onion, eggs, flour, salt and pepper. Heat about 5mm oil in a large frying pan over a mediumhigh heat to about 360ºF.
Stream the potatoes for about 5 minutes. In heavy skillet on high, add dressing and garlic. When hot, add potatoes & dry seasonings. Mix well and cook 3-5 minutes until brown. Reduce heat and add onions and peppers. Cook for 3-4 minutes. Remove and drain. Sprinkle with green onions and paprika.
In batches, drop the batter by heaping tablespoons or 1/3 cupfuls into the oil and flatten with the back of a spoon. Fry until golden brown on both sides, 3-5 minutes per side. Drain on paper towels. (The potato pancakes can be kept warm by placing in a single layer on a baking sheet in a 200º oven.) Sprinkle with cinnamon and/or powered sugar. Serve with applesauce and sour cream.
BROOKLYN MASHERS Next time you have prime rib, try this. It’s okay, it’s okay, you don’t have to genuflect or kiss my hand……. 1¼ lbs Russet potatoes ½ cup parmesan cheese, shredded 4½ tsps each, prepared horseradish and sour cream ½ cup heavy cream 2 tbls butter Salt and freshly ground white pepper
CREOLE POTATOES 2 slightly beaten egg yolks 1 tbls flour 4 large potatoes 1 tbl vinegar 3 tbls water 2 tbls butter 2 tsps Cajun seasoning Salt & pepper to taste
Peel and cut potatoes into 3-inch pieces. Place in medium saucepan and cover with cold water. Bring to boil, reduce heat and simmer with cover slightly tilted 15 to 20 minutes or until tender. Drain potatoes.
227 Cajun In The Kitchen, ©2010, 2013
Boil the potatoes, drain, and set aside. Over a medium heat, mix the flour and butter. As it melts, add the water and let it come to the boil.
salt, and ¼ teaspoon of black pepper. Set the potatoes aside to cool while you continue to cook the remaining potatoes. Repeat this process with the remaining butter, potatoes, salt, and pepper. Once all of the potatoes have been cooked and cooled, place ¼ of them in a slightly overlapping single layer into a 9 by 13-inch casserole pan. Sprinkle a third of the caramelized onions over the potatoes, and sprinkle with 1 teaspoon of the chopped thyme. Place another layer of the potatoes on top of the onions, another third of the onions, and another teaspoon of the thyme. Repeat this process with the remaining potatoes, onions, and thyme, finishing with a top layer of potatoes.
Remove from the heat, add the egg yolks and vinegar. Beat well, mix in salt, pepper and Cajun Power® Dry Spice. Quarter the potatoes and pour spice mixture over the potatoes. Serve either hot or cold.
DUTCH OVEN POTATOES Use a 12 in. regular Dutch Oven. 1 lb bacon, diced 2 onions, diced 1 each, green & red peppers, diced 12 medium potatoes, peeled and sliced 1 lb sharp cheddar cheese ¼ lb Swiss cheese Salt and pepper Mushrooms, optional
Pour the chicken stock over the potatoes and place the casserole in the oven. Bake the casserole for 25 minutes, reduce the oven temperature to 350 degrees F, and continue to cook the casserole until the potatoes are golden brown, about 30 minutes more.
Fry bacon in Dutch Oven. Add onions, peppers and mushrooms and sauté. Pour part of the bacon grease off and add potatoes. Add salt, pepper and seasoning to taste. Mix together, but don’t stir while cooking. Put 8 briquettes under the oven and 14 on the lid. This will allow all the potatoes to cook uniformly without stirring. We don’t mashed potatoes or wallpaper paste. Cook approx. 45 minutes. Check with fork - when done, grate the cheese together and sprinkle evenly over the top of the potatoes and replace the hot lid. The cheese will melt down thought the potatoes and they are ready to eat. Pass the spuds!
Remove the casserole from the oven, and allow to cool for 10 minutes before serving.
POTATOES A LA BOULANGERE
Using a mandolin, V-slicer or the slicing attachment on a food processor, slice the potatoes approximately ⅛-inch thick. If you don’t want to slice all the potatoes at once, slice them one at a time and build the gratin as you go. Create the first layer by laying the slices in overlapping rows. Once the first layer is down, season lightly with salt and pepper, then scatter with mushroom slices and a couple tablespoons of the cheese. Don’t over-do it on these layers, if you create a barrier between the adjoining potato layers, the gratin won’t set. Continue building layers until you’re out of potatoes or out of room to build, but be sure to save ½ cup of the cheese for the top.
10 4 2½ 1¼ 5 1 1½
POTATO - PORTOBELLO GRATIN 6 3 1
Yukon gold potatoes, peeled Portobello mushroom caps, sliced thin cup grated Parmesan ¾ cup half and half Kosher salt and ground black pepper Heat oven to 400 degrees and butter a 9 by 13-inch baking dish and set aside.
tbls unsalted butter cups thinly sliced onions tsps salt tsps freshly ground black pepper lbs red bliss potatoes, peeled and thinly sliced tbl finely chopped fresh thyme leaves cups chicken broth
Preheat the oven to 400°. Set a large skillet over medium heat and add 2 tablespoons of butter to the pan. Once the butter has melted, sauté the onions in the pan, stirring often until the onions are caramelized, about 30 minutes. Season the onions with ½ teaspoon of salt and ¼ teaspoon of the pepper. Set the onions aside to cool. Using the same skillet, melt another 2 tablespoons of butter over medium high heat, and sauté about ¼ of the potatoes until they are lightly caramelized, about 5 minutes. Season the potatoes with ½ teaspoon of
Pour 2/3 cup of the half and half over the gratin then spread both hands over the surface and push down to work the air out from the layers. Add remaining liquid only if half and half does not come to the surface when you push down. Sprinkle the gratin with cheese, cover loosely with foil and place in middle of oven for 1 hour. Check for doneness by inserting the point of a paring 228 Cajun In The Kitchen, ©2010, 2013
knife straight into the gratin. If it goes through smoothly, remove the foil, return to oven, and turn on the broiler just long enough to turn the top golden-brown. Remove, and allow to sit at room temperature for 15 to 20 minutes before
Cut warm potatoes into quarters and add all vegetables and potatoes to a medium bowl. Pour all the dressing over the potatoes and vegetables and mix gently to combine. Add salt and pepper to taste and serve this salad warm or room temperature.
POTATO APPLE HASH
TWICE-BAKED POTATOES WITH GOODIES 8 4
Ok. You‘ve decided to have pork for dinner tonight. What kind of side dish do you want.
½
I know! Let’s try something a little different. ¼ cup EVOO 1 medium onion, peeled and diced small 4 large Yukon Gold potatoes, pared and diced small 3 Macintosh apples, pared, cored and diced small 2 tbls butter 1 tbls fresh thyme leaves Salt and pepper to taste
1
½
Preheat oven to 400°. With a fork prick potatoes and on a baking sheet bake in middle of oven 1 hour, or until tender. Leave oven on. When potatoes are just cool enough to handle, halve lengthwise and scoop flesh into a 3 quart saucepan, leaving¼ inch thick shells.
In a large non-stick frying pan, heat olive oil and sauté onions over medium heat until translucent.
With a potato masher mash potatoes in saucepan with 3 tbls butter. Stir in milk and salt and pepper to taste. Transfer shells to baking sheet and brush insides with remaining 2 tbls butter. Season shells with salt and pepper. Mashed potatoes and shells may be prepared up to this point 1 day ahead and chilled, covered. Reheat mashed potatoes before proceeding.
Add potatoes and sauté until partially cooked. Add apples, butter and thyme; salt and pepper to taste. Cook until potatoes are tender. Serve the pork chops, baked or fried with apple sauce for an added treat.
Bake potato shells in middle of oven until golden, about 20 minutes. While shells are baking, cut basil into thin strips and stir about three fourths into warm mashed potatoes. Spoon mashed potatoes into shells and bake until heated through, about 10 minutes. Serve each potato half topped with ½ tbl sour cream and some remaining basil.
Hey, this is really good.
POTATO AND GREEN BEAN SALAD This is a warm marinated salad. It is soooo GOOD!!! You can make a meal of just this salad by itself, and some good bread. It is best served warm or room temperature.
Salad 1
½ 1 1
TWICE BAKED POTATO CASSEROLE
lb small baby red potatoes lb fresh green beans red sweet bell pepper, diced fine small sweet onions, diced fine
5
½ 1½
Dressing
¼ 1 1
½ 1
medium Yukon Gold or other tbls unsalted butter, softened cup milk cup packed fresh basil leaves cup sour cream
1 1 2 1 4 2
cup red wine vinegar tsp kosher salt tsp Dijon mustard cup EVOO clove crushed garlic
½
Combine all dressing ingredients in a small bowl and whisk until well combined. Gently boil new potatoes in a saucepan until potatoes are tender. Drain and set aside. Steam green beans in a steamer basket until tender. Drain under cold water to stop cooking. Set aside.
lbs all-purpose potatoes, peeled and quartered stick butter cups shredded reduced cheddar cheese, divided cup ½ & ½ cup sour cream eggs cup sliced scallions slices bacon, cooked crisp tsps salt tsp pepper
Preheat oven to 350°. Lightly coat a shallow 3 quart baking dish with non-stick cooking spray. Cook potatoes in a large pot with water to cover for 20 to 25 minutes, until tender when pierced.
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Drain well and return to pot. While potatoes are still hot, add butter and mash with a potato masher until smooth. Stir in 1¼ cup of cheese, milk, sour cream and eggs until blended. Then add ¾ cup of scallions, 2 slices of bacon, crumbled; salt and pepper.
dill. Let soup cook, uncovered, 15 min. longer. Add herbal salt and pepper to taste.
CHAMP Old Irish potatoes recipe. 4 lbs potatoes ½ lb scallions ½ pint of heavy cream 2 tsp salt 4 ozs of butter Pepper to taste
Spoon into the prepared baking dish. Sprinkle with remaining ¼ cup cheese and 2 slices of bacon, crumbled. Bake uncovered for 40 minutes or until the top is lightly golden brown. Sprinkle with remaining ¼ cup scallions.
BUTTERMILK BASIL MASHED POTATOES 3½ 1 3 12
½ ¾ ½ 3 1
¼
Peel and boil potatoes until cooked. Simmer the spring onions in cream for about 5 minutes. Strain potatoes and mash. Add the hot cream and scallions, salt, pepper and half the butter and mix in. Serve on its own or as an a compliment.
lb baking potatoes peeled and cut into 1” cubes onion, chopped stalks celery, cut in half cloves garlic, peeled tsp salt cup cottage cheese cup buttermilk tbls chopped fresh basil tsp salt tsp pepper
FRENCH FRIES One of the earliest references we have to British ‘chips’ (French Fries in the U.S.) is in Charles Dickens's ‘Tale of Two Cities’ (1859): “husky chips of potatoes, fried with some reluctant drops of oil.” The first reference to ‘French fried potatoes’ was in 1894 in O. Henry’s ‘Rolling Stones’, “Our countries are great friends. We have given you Lafayette and French fried potatoes.”
Cook potatoes, onion, celery, garlic and salt until potatoes are tender. Remove and discard celery. Mash potatoes. Blend cottage cheese and milk until smooth. Add to potatoes along with remaining ingredients, mixing until smooth. Reheat over very low heat.
The ‘French’ in French fries refers to the method of cutting the potatoes; to ‘French’ means to slice into thin strips.
RUSSIAN POTATO AND BEAN SOUP 1 5 1 3
tsp vegetable oil cups vegetable stock, divided large onion, thinly sliced cups cubed russet potatoes ½ ” cubes ½ lb green beans cut into 1” pieces 3 ozs of sour cream 2 tbls flour ¾ prepared sauerkraut with juice 1 tbl dried dill weed Salt and white pepper to taste
Americans eat more than 16 pounds of French fries every year, which comes to over 2 million tons! Both France and Belgium claim that they invented ‘French Fries’. Belgians claim that their street vendors sold these ‘Belgian fries’ from pushcarts before the French adapted the idea in the middle of the 19th century. They crossed the Atlantic to America in the 1880s. McDonald’s uses about 10% of the potatoes grown in the United States for its French fries. They sell more than 1/3 of all the French fries sold in restaurants in the U.S. each year.
In a 6-quart Dutch oven over medium-high heat, heat oil and ¼ cup stock. Sauté onion in oil and broth until onion is tender but not browned, about 5 min., stirring frequently. Add potatoes and green beans. Continue cooking 3 more min., stirring frequently. Add remaining 4 ¾ cups stock. Bring to a boil. Reduce heat to low, cover and simmer for 30 to 40 min., or until vegetables are tender. In a small bowl, combine sour cream and flour. Add to hot soup by spoonfuls, stirring to blend. Add sauerkraut and 230
Cajun In The Kitchen, ©2010, 2013
WHERE ARE THE BEST FRENCH FRIES? Always seems to be an argument about this. C’mon, how hard is it to make decent French Fries? Cut up potatoes. Throw them in the fryer until cooked. Done. So why are we constantly subjected to fries that are soggy, cold, greasy or otherwise just plain inedible? Well it won’t happen at these places. I promise.
1ST PLACE: VIVI’S A small diner just off Stevens Creek Boulevard in the west end of Cupertino, CA. ViVi’s fries are simple straight cuts, nothing frivolous like the waffle cut or preposterous inch width junk like the socalled “steak fry.” The fries are served hot, crisp on the outside and flavorful on the inside. They use fresh oil ½ veggie and ½ peanut (changed every four hours). The fries are not sloppy greasy, but they do glimmer in a rich color of darkened wheat. As fries go, they are expensive, but I got to tell ya, they are the best I have ever eaten and I’ve eaten a bunch. Try ‘em with the cheese sauce……OMG Ain’t it funny that the best fries can be found where they’re probably illegal…..
2ND PLACE: ROSEDALE BARBECUE One of the best BBQ places in Kansas City. On Southwest Blvd in KCKS. The barbecued kielbasa sandwich is a unique treat. The slaw is creamy with a slight kick, and the beans contain chopped onion and green chili, along with chunks of barbecued meat. The fried sides—mushrooms and onion rings—are crispy and savory but not greasy and the French Fries are probably the best found anywhere in the US outside of ViVi/s. Very similar to ViVis but not quite there.
3RD PLACE: RED’S You’ll find this place in Piscataway, NJ not far from Rutgers University. Red’s focuses on making only three things: Coffee & Beignets for breakfast, Coffee & Crepes for lunch (both savory and sweet) and Beer and French fries after class. A chose of 58 beers I might add. Served in a paper cone with a dozen or so deliciously tangy, mayo-based dipping sauces available, Red’s fries are so good that even the French would be proud of them. Though I'm sure Red would care about what the French thought of anything….
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CHAPTER 16: RICE
HOW TO COOK PERFECT WHITE RICE
To say rice is a Cajun staple is as much an understatement as saying chili peppers are common in Texas. In recent years, crawfish dishes may have become the food most associated with the Acadian culture. But for day-in, day-out eating, there is nothing more popular than rice and gravy. In fact, a true Cajun can look at a field of growing rice and tell how much gravy it will take to cover it when all the rice is cooked. Whole generations of people have lived and died in south Louisiana and never known that some people in other places serve a meal that does not include rice and gravy. There, the concept never enters the mind.
For every cup of rice, use 2 cups of chicken stock. Bring chicken stock to a boil. Add ½ stick butter and 1 tsp of chopped parsley. Pour in rice and stir to evenly distribute rice. Cover pot with a tight fitting cover and reduce heat to low.
Simmer for 20 minutes; stir only once then keep lib closed.
Turn off heat, and let rice sit for another 5 minutes, before removing the cover (this lets the rice finish steaming).
Rice, or course, has become one of the major agricultural crops of the southwest Louisiana prairies since German farmers came there in the late 1800s. It remains one of our leading exports, but a lot of it finds its way into our kitchens. A little bit of it gets stuffed into Boudin. Sometimes we’ll put seafood on it or in our gumbo, but mostly we boil it or steam it and serve as a side dish or maybe if Jean will let me, put some gravy on top of it. I grew up thinking that rice and roux gravy was the perfect dish.
Stir rice to fluff it, then it is ready to serve.
HOPPIN’ JOHN I suspect that our Northern friends from Mississippi are the root of this receipt, but regardless of where it came from it is very good. Served on New Year’s Day, it will bring you good luck for the coming year, but my mother made this a lot just to keep the momentum going. 1 lb black-eyed peas 1 county sausage, spicy is best 1 large onion, chopped 2 garlic cloves, crushed 2 quarts of water 2 tbls crushed red pepper 1½ tsp ground white pepper 4 cups beef broth 2 tbls butter 3 cups rice
But the key to it is the gravy, and there are certain things that you need to know about gravy prepared as it is done in south Louisiana. First of all, it is brown. With all due deference to Texans, Cajuns use that white stuff they put on top of chicken fried steaks to hang wallpaper. Gravy is brown, not white. That’s it. Second, good gravy doesn’t come in the form of a powder that you pour out of an envelope and mix up with hot water. Good gravy is made from the drippings of meat cooked slowly over a low fire. It is liquid meat - filled with the taste and aromas of the garlic and other seasonings that are used when meat is properly prepared.
Prepare peas Louis’s way. See Chapter 13: Beans.. In Dutch oven, cook sausage, onion, and garlic for about ten minutes. Onion first or you’ll scorch the garlic and scorched garlic is not something you want to experience. Drain fat. Add peas and about 1 quart of water and simmer, covered for 1 hour. Add a little salt. While this is cooking bring beef broth and a little salt to boil. Add rice, reduce heat and simmer uncovered until rice is tender and liquid has been absorbed. Serve with pea mixture over rice with cornbread, pickled cucumbers and onions. As usual, a little Tabasco® goes a long way to making this dish almost perfect.
Third, it is thick. With Cajun coffee, you shouldn’t be able to see the bottom of a full cup. With Cajun gravy, you shouldn’t see the bottom of the ladle used to serve it. The technical term for this is “properly soppable.” That is, when you sop up the last of it with your French bread, most of it should soak into the bread - but there should still be a part of it that you have to pinch with the bread and pick it up. Anything thinner should be served as a soup, not put on good rice.
BROWN RICE Mrs. Selma Wilkes restaurant in Savannah, GA has been around for almost half a century with Mrs. Wilkes still
232 Cajun In The Kitchen, ©2010, 2013
cookin' . Her biscuits are to die for and can be found in Chapter 23: Bread. This is a great side dish with just about anything. 3 strips bacon ½ cup chopped green onions, including tops 1 cup diced celery 1 cup sliced mushrooms 3 cups cooked white rice 2 tbls Kikkoman’s® Soy Sauce 1 egg, slightly beaten
¼ 4
½
cup rice wine or Saki tbls flour cup sesame oil tbl crushed hot peppers
1 Salt Pepper
First lets sauté the Trinity in half the oil. After about four minutes, add the carrots and flour and remaining oil. Add a little more oil if too dry. Mix well and simmer until light brown roux develops. Add stock. If too thick, add a little more. Not much.
Fry the bacon in a large skillet. Remove from skillet, drain on a paper towel and crumble. Place the onions and the celery in the bacon drippings and sauté until tender. Add the mushrooms, rice, and soy sauce.
Add remaining ingredients and simmer 15 minutes. Watch the moisture level. Remember, you can always add a little more but not take it away……. You want it to be moist, but not runny. Top with roasted sesame seeds and serve.
Cover, and cook for 10 minutes over low heat, stirring occasionally. Stir in the beaten egg and cook until the egg is done. Add the bacon and mix well. Extra soy sauce may be added.
FRIED RICE A wonderful recipe (if I do say so myself). 1½ cups rice, cooked 2 cups shrimp or chicken stock 4 eggs (2 eggs only whites, 2 whole eggs) ½ lb shrimp, peeled & cooked ½ cup each, green onion, red onion, celery, bell pepper, broccoli, frozen peas, diced to the size of....well, dice. Ok, don't dice the damn peas…. 1 oz dark sesame oil 2 ozs EVOO Kikkoman’s® Soy Sauce to taste
DIRTY RICE This is probably the most common side dish for most Cajun families. There are a hundred variations, but this is the simplest. 1 lb ground meat real good with Andouillé ½ cup roux 1 cup onion, chopped ½ cup each, celery, green pepper, chopped 2 cloves garlic, crushed 1 cup chicken or beef broth 1 tsp Tabasco® 2 tbls Worcestershire to taste 5 cup cooked rice Salt & pepper to taste
Early in the day (or the day before): Cook rice. I use 1½ cups of rice to 2 cups water in a rice cooker. LET THE RICE COOL to room temperature, or put it in the refrigerator if you cook the rice the day before. I think this step is important because it allows me to relax and watch the Simpsons on TV before I resume cooking. If asked, "Why aren't you cooking dinner?", you can always answer "I'm doing what the recipe says to do!".
Prepare Trinity. Add meat and cook 5 minutes. Add broth and roux and make gravy mixture. Simmer for ten minutes. Tabasco® and Worcestershire sauce to taste. Mix with cooked rice. Great as main dish served with fresh greens and cornbread.
When the rice is cool, here's what you do:
ORIENTAL RICE GUMBO
Mix the eggs (2 full eggs, 2 egg whites) and an ounce of the canola oil and the ounce of dark sesame oil, scramble them up like a crazy person. The key ingredient in this whole thing is the dark sesame oil, so don't forget that.
This is a basic vegetarian side that can be used with just about any dish. Add shrimp, crawfish, pork, or chicken and you have a pretty good main course. 1 cup each, bell pepper, celery, onions, chopped 2 carrots, chopped 1 14½-oz cans diced tomatoes, undrained 1 cup shitake mushrooms, chopped 4 cups rice, cooked ¼ cup stock, veggie, chicken or shrimp
Pour the other ounce of EVOO in the bottom of a wok. Get that sucker hot! I suggest cooking this while you have clothes on. If you cook this naked, you run the risk of serious injury as the hot oil in the wok will spit at you when you do the next step.
233 Cajun In The Kitchen, ©2010, 2013
Is the oil hot? Add the egg mixture to the wok. Now do you see why you should wear clothes while cooking this? Scramble this up, don't let it form a big flapjack in the pan. Get this looking like oily scrambled eggs. Because, amazingly enough, that's what it is, so far.
Add some of the water you have saved to make mixture moist. Add salt to taste. Let simmer for 15 minutes more, then fold in rice.
SAVANNAH RED RICE ¼ ½ ½ ¼
lb bacon cup onion, chopped cup celery, chopped cup green pepper, seeded and chopped 2 cups rice, uncooked 2 16-oz cans tomatoes, pureed 1 tbl salt ¼ tsp pepper 1 tsp sugar Tabasco® to taste
Add the shrimp already cooked - that's why I suggest leftovers - or if not, cook it in the wok before you add the eggs). Scramble the meat, eggs and oil up good! When the eggs get burned beyond recognition, throw the whole thing away and start again. This time, before the eggs get burned (but after they're starting to brown), add the rice a little at a time, making sure to break up the clumps as you go. When you've added all the rice, add the vegetables - you add them last so they will remain crisp. You want crisp, no? Frozen peas are wonderful in this stuff. Even if you don't like peas, you owe it to yourself to try it. If you try the frozen peas and don't like them in the fried rice, don't whine at me. I like 'em, and this is my recipe, ok?
In a large frying pan, fry bacon until crisp; remove from pan. Crumble and reserve. Sauté onions, celery, and green pepper in the bacon grease until tender. Add rice, tomatoes, crumbled bacon, and seasonings. Cook on top of the stove for 10 minutes. Pour into large, greased casserole dish, cover tightly and bake at 350° for 1 hour.
Mix and evenly heat all that stuff in the wok. Keep the heat on medium, and constantly stir. If you don't, you'll form a thermal rice barrier on the bottom of the wok which will prevent their little rice buddies up top from cooking. Add some s sauce. Taste it again. Repeat. Add pepper if you wish, but I find the dark sesame oil gets it spicy enough.
EMERIL’S NEW ORLEANS PAELLA 1 2 2
½
Spoon out into a bowl (eat right out of the wok if you were born in Georgia), otherwise, spoon onto a nice dinner plate, pour yourself a nice beer and enjoy.
2 1 1 6 3 12 3 1½ 1 9 3
HOT DIRTY RICE 2
½ 4 1 1 4 1 1 2 1
lbs Chorizo sausage lb chicken livers tbsp butter large yellow onions, minced large bell pepper, minced ribs celery, minced lb cooked rice cup chopped ham tbls dry parsley bunch green onions, minced
½ 6 36 36 18
Boil livers in 2 quarts or water until done. Save the water and livers.
¼
Fry off hot sausage and render grease. Simmer onions, celery, pepper in 3 tablespoons of sausage grease for 20 minutes. Add green onions and simmer 10 more minutes.
whole chicken about 3 pounds, cut into pieces tsps salt tsps fresh ground black pepper cup EVOO cup chopped onions cup chopped green bell pepper cup chopped celery tbls minced garlic tbls minced shallots ozs of chopped Andouillé sausage cups uncooked long grain white rice cup seeded, and chopped plum tomatoes tbl Tabasco® sauce bay leaves tbls Cajun Seasoning tsp saffron threads cups chicken stock scrubbed littleneck clams scrubbed and debearded mussels medium shrimp in their shell cup chopped parsley
Sprinkle the chicken pieces evenly with the salt and pepper. Heat the oil in a large stock pot over high heat. Add the chicken and brown on all sides, for about 4 minutes. Add the onions, bell peppers, celery, garlic, shallots, sausage and rice and stir fry for 2 minutes. Stir
Add chopped livers, ham and sausage to greens, with butter and parsley.
234 Cajun In The Kitchen, ©2010, 2013
in the tomatoes, hot pepper sauce, bay leaves, essence and saffron and simmer for 1 minute. Add the stock, stir well and bring to a boil. Lower the heat, cover and simmer for 5 minutes. Add the clams, and cook for 5 minutes. Add the mussels and shrimp, cover and cook for 3 minutes. All of the clam and mussel shells should be opened. Discard any that are still closed.
Add a little more water if needed. Spanish rice should be fairly fluffy and with a slight firm texture.
CAJUN RICE DRESSING 1 2 3
eggplant about 1 lb, peeled and diced cups water tsp salt, divided ½ cup each chopped celery, onions, green pepper 2 tbls butter or margarine 3 cups cooked rice 1 cup crawfish tails ½ cup each dry bread crumbs and chopped parsley ¼ tsp each, garlic powder, black pepper, Szeged Hungarian Paprika® Dash ground red pepper
BOUNTY RICE 1 1 1 1
½ 3 4
½ 1
lb lean ground beef cup each chopped onions, green peppers 14½-oz can tomatoes tbl each salt and chili powder tsp garlic powder cups cooked rice cups shredded cabbage cup sour cream cup grated Monterey Jack cheese
Combine eggplant, water, and 1 teaspoon salt in a medium saucepan. Bring to a boil; reduce heat and simmer 5 minutes. Drain. Cook celery, onions, and-green pepper in butter until tender crisp. Stir in eggplant, rice, crawfish, crumbs, parsley, garlic powder, and pepper. Turn into a buttered 2-quart casserole. Sprinkle with paprika.
Sauté ground beef, onions, and green peppers until meat is lightly browned. Stir in tomatoes, seasonings, rice, and cabbage. Cover and cook 10 to 15 minutes, or until cabbage is tender crisp. Stir in sour cream. Sprinkle with cheese. Cover 2 to 3 minutes to melt cheese.
Bake at 375° for 25 to 30 minutes.
Add black beans and olive oil; cook a little longer until rice is tender but not too soft or mushy. Mix in browned pieces of bacon and garlic. Serve hot.
HARVEST RICE 1 2 1¼
SPANISH RICE Had to put it in here cause I like it. 2 tbls margarine ¾ cup chopped yellow onion 1 cup long grain rice uncooked ½ cup green bell pepper chopped ½ cup red bell pepper chopped 1 can diced tomatoes, drained 1 tsp chili powder 2¼ cup water 2 cup chicken broth Salt and pepper to taste
¾ 2 1 1
½ ½ 2 1
cup thinly sliced carrots tbls butter or margarine cups water cup apple juice tbls each lemon juice and brown sugar tsp salt cup uncooked rice tsp cinnamon cup each raisins and sliced green onions cups cored, sliced, un-peeled apples tbl toasted sesame seed
Cook carrots in butter until tender crisp, about 5 minutes Add liquids, brown sugar, and salt. Bring to a boil. Stir in rice, cinnamon, and raisins reduce heat, cover, and simmer until rice is tender and liquid is absorbed, about 15 minutes. Gently stir in green onions and apples; beat through. Turn into serving dish. Top with sesame seed.
On medium low temperature melt bacon grease in heavy skillet. Stir rice in bacon drippings until rice turns opaque or white but taking care not to brown rice. Stir in chopped onions, red, and green bell pepper. Stir rice mixture and cook until onions are transparent.
Place carrots and butter in a 2-quart microwave proof baking dish Cover and cook on HIGH maximum power 1 minute Add all ingredients except onions, apples, and sesame seed Cover and cook on HIGH 5 minutes. Reduce setting to 50% power and cook 15 minutes. Add onions and apples. Toss lightly.
Add chicken broth, add chili powder, add tomatoes and stir. Place lid on rice, turn heat to low and simmer until rice has cooked. Stir several times throughout cooking process.
235 Cajun In The Kitchen, ©2010, 2013
Pam. Put one half of sour cream mixture in dish. Sprinkle one half of cheese into dish.
HOT MONTERREY RICE SALAD 1 2
¼ 1 1 3 2 1 3 1
lb lean ground beef tsp garlic salt tsp Tabasco® sauce tbl lemon juice cup Hellmann’s Mayonnaise® cups cooked rice cups sliced celery cup each chopped green peppers and onions medium tomatoes cut into eighths cup crushed corn chips
Add remaining sour cream mixture. Add remaining cheese. Top with cracker crumbs mixed with melted butter. Spread melted butter on crumbs. Bake for 35 minutes. May substitute Texas sweet onions. Serve hot.
BRAZILIAN RICE 1 1
¼ 4 1 1 1 1 2
Cook meat in lightly greased skillet. Add garlic salt, pepper sauce, and lemon juice to Hellmann’s Mayonnaise®. Stir into meat mixture with remaining ingredients except corn chips. Turn into a buttered 2-quart casserole. Top with corn chips. Sake at 375° for 25 to 30 minutes.
½ ½ ½
SHAMROCK RICE SALAD 3
¼ ¼ 1
¼ 2/
3
½ 1/ 3
½ 2 2
cups hot cooked rice cup French dressing cup finely chopped onion tsp salt tsp ground black pepper cup Hellmann’s Mayonnaise® cup chopped celery cup chopped green pepper cup pickle relish tbls chopped pimiento hard-cooked eggs, chopped
Cook spinach without seasoning and drain well. Combine with remaining ingredients and bake in a 2-quart baking dish at 350 for 30 minutes. Cut into squares and serve. May be prepared one day in advance.
CREOLE RICE CAKES 8 6 6 2 1 2 2 1 2 4
Combine rice, French dressing, onion, salt, and pepper. Cool. Add Hellmann’s Mayonnaise®, celery, green pepper, relish, pimiento, and eggs to rice mixture, toss lightly. To make shamrock optional: Pack rice salad into lightly-oiled shamrock shaped 6-Cup mold. Un-mold on chilled serving plate.
slices bacon tbls onion, chopped tbls green pepper, chopped cup cooked rice cup flour tsps baking powder tsps salt tsp cayenne pepper cups diced canned tomatoes eggs, beaten
Fry bacon crisp, leaving bacon fat in pan. Chop bacon and combine with all other ingredients in the order given to make a batter. Cook as fritters in the bacon fat.
VIDALIA ONIONS WITH RICE 5 1 1 1½ 8 9 2 1 Pam
package frozen spinach chopped cup rice cooked cup butter or margarine melted eggs beaten lb mild cheddar cheese, grated cup milk tbl onion chopped tbl Worcestershire sauce tsps salt tsp marjoram tsp thyme tsp rosemary
medium onions, sliced stick butter tbl additional butter, melted cups cooked rice ozs sour cream ozs Monterey Jack jalapeno cheese, grated cups Ritz cracker crumbs tbl butter, melted
Preheat oven to 325°. Sauté onion in butter. Add sour cream and cooked rice. Spray 8 x 8 inch baking dish with
236 Cajun In The Kitchen, ©2010, 2013
MONTEREY RICE 1 cup uncooked rice 2 4-oz cans green chilies, chopped 2 cups sour cream 12 ozs Monterey Jack, sliced Chicken broth Parmesan cheese; grated Preheat oven to 350°. Cook rice in chicken broth according to directions on package. Mix chopped chilies w/sour cream. Spoon thin layer of rice in buttered baking dish or casserole, approximately 11x7-inch, add layer of sour cream mixture, followed by layer of sliced Jack cheese. Repeat layers, finishing w/rice on top. Sprinkle with Parmesan cheese. Bake 30 minutes.
237 Cajun In The Kitchen, Š2010, 2013
CHAPTER 17: ITALIAN
minutes or until hot and cheese is golden. Let stand 10 minutes before serving. Serve with a light salad, hot fresh bread and a good Chianti.
ST. LOUIS TOASTED RAVIOLI The St. Louis style of preparing ravioli is unique and just about the best ravioli I have ever found. The ricotta-filled ravioli are breaded, fried and served with marinara sauce and a sprinkling of Parmesan cheese. Serve with a great Chianti, hell even a mediocre Chianti and it's great. Dan Diedorf's place in St. Louis makes this to perfection. 2 tbls whole milk 1 egg 1 cup Italian seasoned bread crumbs ½ tsp salt 1 cup all-purpose flour 1 package frozen ricotta-stuffed, thawed 3 cups vegetable oil for frying 1 tbl garlic powder 1 tbls grated Parmesan cheese Marinara sauce of your choice
Jean, being 2nd generation Italian-American (and me, willing to eat anything that doesn't eat me first), made pasta just like her Gran'ma Rose, who at the time I knew her spoke almost nothing but Italian to Jean's mom. She was around 85, so it didn't matter. It's funny, Jean is real particular about red sauce, but beyond that she isn't much into Italian.
Mix salt, flour and garlic powder in shallow bowl. Combine milk and egg in a small bowl. Place breadcrumbs in a shallow bowl. Dip ravioli first in flour, then milk mixture, and coat with breadcrumbs.
Well we can't have that now can we. Here are some of my favorite dishes.
In a large saucepan, heat marinara sauce over medium heat until bubbling. Reduce the heat to keep warm.
PASTA
In a large heavy pan, pour oil to depth of 2 inches. Heat oil over medium heat until a small amount of breading sizzles and turns brown. Fry ravioli, a few at a time, on each side until golden. Drain on paper towels. Sprinkle with Parmesan cheese and serve immediately with hot marinara sauce, lots of Chianti and salad. Yummy.
BAKED ZITI Jean's comfort food. You cannot use too much cheese…. 16 osz ziti pasta 1 lb mild Italian sausage 1 32-oz jar chunky pasta sauce 1 tbl dried Italian seasoning, divided 8 ozs shredded mozzarella cheese, divided 1 15-oz container ricotta cheese please 2 egg whites ¼ cup freshly grated Parmesan cheese, divided
If you want a meat–stuffed ravioli, go to Chapter 32: Copycat Recipes. You'll find the recipe for Olive Garden's® Toasted Ravioli. It's good too.
PENNE PASTA WITH KALE AND PROSCIUTTO HAM
Heat oven to 350°. Coat a 9-by-13-inch baking dish with cooking spray. Cook pasta according to directions; drain. Cook sausage until longer pink; drain. Combine sausage, pasta sauce and 2 tsps Italian seasoning. Stir cooked pasta into meat sauce; spread half of mixture evenly in dish. Top with half the mozzarella cheese. Combine ricotta cheese, egg whites, 2 tbl Parmesan cheese and remaining Italian seasoning; spread over mozzarella in pan. Spread remaining pasta mixture over cheese mixture. Sprinkle with remaining mozzarella and Parmesan. Bake 35 to 40
Crazy huh? This really, really is good. 2 lbs kale, stemmed and coarsely chopped 3 tbls vegetable oil 2 large garlic cloves, thinly sliced ¼ tsp red pepper flakes 1 oz Prosciutto ham, sliced into thin strips 1 cup chicken broth
238 Cajun In The Kitchen, ©2010, 2013
12 ozs penne pasta Grated Parmesan cheese
4
fresh sage leaves, finely chopped, about 2 tbls ¼ cup freshly grated Romano cheese Salt and pepper to taste Red pepper flakes
Prepare pasta according to package directions; drain. While it is cooking, in a large sauté pan, heat garlic and red pepper flakes in oil over medium heat until garlic starts to sizzle. Stir in Prosciutto. Add greens and toss to coat with oil. Add chicken broth. Cover and cook over medium-high heat, adding more broth if necessary, until greens are tender and most of the stock has been absorbed, about 10 minutes. Toss with pasta and serve with freshly grated Parmesan cheese.
Cook the pasta according to package directions for al dente. Meanwhile, heat a large sauté pan over medium-high heat. Add the oil, then the pancetta and sausage. Brown, breaking up the sausage as it cooks, about 4 minutes. Remove all but 1 or 2 tablespoons of the oil from the pan. Add the garlic and sauté another minute. Vigorously stir the ricotta cheese until smooth. Add to the pan with the sage, salt and pepper.
FETTUCCINI WITH SHRIMP AND SCALLOPS 1
pound fettuccini ¼ cup olive oil 1 pound shrimp, peeled 1 pound bay scallops 6 large cloves garlic, minced ½ cup dry white wine ½ cup broth made from shrimp shells ½ cup cream 2 tbls chopped fresh parsley 1 tbls chopped fresh basil 1 tsp fresh lemon juice Salt and pepper to taste Freshly grated Parmesan cheese
Stir until the cheese combines with the sausage. If desired, add the pepper flakes. Drain the pasta, reserving about 1/2 cup of the cooking liquid. Add the pasta to the sauce with as much of the liquid as needed to loosen the sauce. Add the Romano cheese and toss well for about 1 minute. Remove from heat and serve immediately, passing more Romano separately.
SHELL PASTA AND ROTEL Ben and Chelle loved it as kids. I did too. It's real easy. 8 ozs shell pasta 1 can cheddar cheese soup 1 can diced Rotel salsa 1 cup half & half 4 ozs of Velveeta® cheese, diced 1 tbl minced onion 1 tsp seasoned salt 1 tsp pepper
In large stockpot, heat water for pasta according to package directions for al dente. Meanwhile, heat a large sauté pan over medium-high heat. Add 2 tablespoons of the olive oil. Add shrimp, season with salt and pepper, and sauté until they just turn pink. Remove from pan. Add the remaining 2 tablespoons of olive oil and do the same with scallops. (Do not overcook fish). Add garlic to sauté pan and sauté about 1 minute. Add wine and broth; cook on high heat until slightly reduced. Return shrimp and scallops to pan. Add cream, parsley, basil salt and pepper. Cook to reduce by about one-third. Add lemon juice.
Cook pasta to directions. In mixing bowl, combine soup, Rotel, milk or half/half and all seasonings. Mix with pasta and Velveeta®. Pour into med. baking dish, bake 350 for 20 minutes or until heated thoroughly. For a little more substance, brown drain and add just before baking.
NOODLES WITH SHRIMP AND PEPPERS
Drain pasta, leaving a little of the pasta broth. Add pasta to sauce. Toss to combine well. Serve immediately, passing cheese separately
Okay so it's not Italian, but it does use pasta. Got this while we lived in KC. Don't remember where but it really is very good. 1 lb Vermicelli or thin spaghetti 3 tbls EVOO 4 cloves garlic, minced 30 large shrimp, shelled and deveined 2 medium bell peppers cut into strips Salt and freshly ground pepper
PASTA WITH PANCETTA, SAUSAGE & CHEESES 3 1 3 2
½ 2
½ lb ground beef,
cups ricotta cheese, about 1 lb, well drained lb penne rigata, ziti or similar pasta tbls olive oil ozs pancetta, chopped pound sweet Italian bulk sausage tbls finely chopped fresh garlic
239 Cajun In The Kitchen, ©2010, 2013
Sauce: 4 6 4 1 4 4 4 2 4
SHRIMP WITH BOW TIES tbls EVOO tbls sesame oil tbls Kikkoman’s® Soy Sauce tsp garlic salt tbls rice wine vinegar or white wine vinegar tbls smooth peanut butter tsp ginger, freshly grated tbls sesame seeds tbls green onions, whites and tops, chopped
1 1 12 8 8 2 6
lb Bow Ties pasta, uncooked lb medium fresh shrimp, peeled and deveined sun-dried tomatoes, drained and cut into strips ozs of sliced black olives fresh plum tomatoes cut into small cubes bunches arugula, cleaned, bite-sized pieces sprigs fresh Italian parsley, coarsely chopped ½ small bunch fresh basil coarsely chopped ¼ cup EVOO Juice of one lemon Salt and pepper to taste
Cook pasta according to package directions, drain. In a large bowl, combine oil, garlic, shrimp, and bell peppers, toss to coat. Season with salt and pepper. Grill or broil until vegetables are slightly charred and shrimp are no longer translucent, about 3-5 minutes.
Cook pasta according to package directions. While pasta is cooking, steam the shrimp until the shrimp are no longer translucent. Put shrimp in mixing bowl. Add sundried tomatoes, fresh tomatoes, arugula, olives, parsley and basil.
In a small bowl, place oil, sesame oil, soy sauce, garlic salt, vinegar, peanut butter, and ginger; whisk until combined. In a small dry skillet, toast sesame seeds over high heat, shaking the pan, until fragrant, about 2 minutes. Pour sauce over noodles and toss to coat.
When pasta is done, drain well and immediately add to the mixing bowl. Add oil, lemon juice and salt and pepper to taste. Toss quickly and very well, and serve immediately.
Add shrimp and peppers to pasta. Sprinkle with toasted sesame seeds and green onions. Serve warm or at room temperature.
BOW TIES WITH BROCCOLI Got this off the TODAY show website after seeing Giada De Laurentiis prepare it one morning. Anchovy is the secret ingredient that makes this dish so good. Don’t worry; the anchovies melt into the butter-and-olive oil mixture, so no one will even know they are there. Great. 1 lb farfalle (bow-tie pasta) 2 heads of broccoli, trimmed to florets ¼ cup EVOO 4 tbls unsalted butter 3 garlic cloves, chopped 5 anchovy fillets, chopped ¼ tbl crushed red pepper flakes ½ tsp salt ½ tsp freshly ground black pepper ½ cup freshly grated Parmesan cheese
SCALLOPS AND PASTA This one came from a TV show I saw when we lived in Washington DC. It obviously was about seafood. Only did it once, but it is interesting if you like scallops. Jean loves them but only dripping in butter. 1 package Fettuccine 2 tbls EVOO 2 stalks celery, julienned 1 red bell pepper, julienned 2 carrots, julienned 3 green onions, julienned 1 lb raw ocean scallops or bay scallops ½ cup fresh lime juice 1 tsp grated lime zest ¾ cup grated Romano cheese Parsley for garnish Red pepper flakes to taste
Bring a large pot of salted water to a boil over high heat. Add the pasta and cook, stirring occasionally. After 5 minutes add the broccoli florets to the pasta, stir, and cook for another 4 minutes. Drain the pasta and broccoli, reserving 1 cup of the pasta water.
Cook pasta according to package directions; drain. Heat oil in large skillet; add celery, peppers, carrots and green onions. Cook, tossing until crisp but tender. Slice scallops in thirds (bay scallops can be used whole).
Meanwhile, in a large skillet, heat the olive oil and butter over medium-low heat. Add the garlic, anchovies, and red pepper flakes and cook for 5 minutes. Add the broccoli, pasta, salt, and pepper and toss. Add some of the reserved pasta water, if necessary, to make a light
Add to vegetables and toss until opaque, about 1 to 2 minutes. Add lime juice, pepper flakes and lime zest. Cook 2 more minutes; pour over cooked pasta. Toss with cheese. Garnish with parsley. 240
Cajun In The Kitchen, ©2010, 2013
sauce. Transfer to a serving platter and sprinkle with the Parmesan cheese.
Stir well to combine. If desired, return the clams to the pan or place on top of the pasta in individual serving bowls. Be certain to place empty plates or bowls on the table for the emptied shells.
ANGEL HAIR WITH SNOW PEAS 1 2 1 1 2 2
lb package angel hair pasta tbls oil large red bell pepper, diced cup scallions sliced thin on the bias garlic cloves, minced tsps fresh minced ginger ¾ lb Snow peas, trimmed and cut in diagonally in 1 inch pieces ½ cup carrots cut fine julienne 2 cups chicken broth 3 tsp Cornstarch Salt and pepper to taste
SPICY LINGUINE WITH BEEF AND BROCCOLI 1 3
¾ 3
½ 1 1 2 1
½ ¼ ¼
Heat the oil in a large skillet and add the pepper and the carrot. Sauté 1 minute, add the garlic and the ginger. Sauté 1 more minute. Add the snow peas and the scallions. Sauté 1 minute more add the broth and bring to a simmer.
3 1
In a cup, combine the cornstarch and 2 tbsp. of water, stir to blend, and stir into the sauce. Cook stirring constantly, until the sauce is slightly thickened.
8-oz package linguine, cooked tsp cornstarch lbs beef top round trimmed and cut 2” strips tbls oil cup of peeled carrots sliced thin large red bell pepper, cut large dice tbl garlic chopped fine tbls Tabasco tsp ground ginger tsp red pepper flakes tsp ground cinnamon tsp freshly ground black pepper cups small broccoli florets cup beef stock
Heat the oil in a large skillet over medium-high heat, add the beef and cook stirring frequently for 3 minutes. Add garlic, reduce to medium and cook until garlic is golden brown.
LINGUINE WITH CLAMS
Remove the beef from the pan, save the pan add the vegetables and the seasonings to the pan, add the stock. Bring to simmer for about 3-4 minutes. DO NOT OVERCOOK. Take 1 tsp of cornstarch and 1 tsp of water dissolve and add this to the simmering sauce. Add beef, mix well and simmer 1 more minute.
1 3 1
pound uncooked linguine or spaghetti tbls olive oil small onion, finely chopped ½ large green pepper, finely chopped 4 large cloves garlic, minced 3 14½ oz cans whole tomatoes with juices ½ cup dry white wine 1 tbl chopped fresh basil 1 tbl chopped fresh oregano 1 tbl chopped fresh parsley 3 dozen live clams, cherrystone or little necks Salt and pepper to taste
Toss the linguine in the skillet until hot and serve immediately
LINGUINE WITH BOLOGNESE SAUCE 1 1
¼ ¼
Cook the pasta according to package directions for al dente.
3 8 1 1
Meanwhile, heat the olive oil in a large sauté pan over medium-high heat. Add the onions and peppers; sauté until softened, about 5 minutes. Add the garlic and sauté an additional minute. Add the tomatoes, wine and seasonings; cook until slightly reduced, about 10 minutes. Add the clams and stir well. Cover the pan and cook until the shells have opened, about 5 minutes.
¼ ½ 1 1
Stir occasionally to mix the clams with the sauce. Remove the clams and place in large bowl, discarding any that did not open. Drain the pasta and add to the sauce in the pan.
tbl EVOO cup finely chopped onion cup finely chopped celery cup finely chopped carrot cloves garlic, minced ozs of lean ground beef 15-oz can crushed tomatoes tbl tomato paste cup water cup dry red wine tsp each dried marjoram & oregano 9-oz package linguine
HEAT olive oil in large saucepan over medium-high heat. Add onion, celery, carrot, and garlic; cook, stirring
241 Cajun In The Kitchen, ©2010, 2013
occasionally, for 3 to 4 minutes or until tender. Add beef; cook, stirring occasionally, for 4 to 5 minutes or until beef is no longer pink.
10 minutes. Drain the pasta and add to the thickened sauce; toss to combine. Spoon into individual bowls and sprinkle each serving with Parmesan cheese.
STIR in tomatoes with juice, tomato paste, water, wine, marjoram, and oregano; bring to a boil. Reduce heat to low; cook, stirring occasionally, for 20 to 30 minutes or until flavors are blended.
PASTA ALLA NORMA (PASTA WITH EGGPLANT) 2 1
lbs Italian eggplant quart vegetable oil ¼ cup olive oil 1 lb dried rigatoni or spaghetti Coarse-grained salt
PREPARE pasta according to package directions. Serve sauce over pasta.
RIGATONI WITH SAUSAGE & PEPPERS
Sauce: 3 ozs of EVOO 2 medium-sized garlic cloves, peeled 1½ lbs canned tomatoes 10 large fresh basil leaves 5 tbls freshly grated ricotta salata Salt and freshly ground black pepper
Stroll through any Italian neighborhood in South Chicago and you will find a dozen little restaurants serving this as a sandwich. You simply order a Sausage & Peppers. Great stuff. This recipe is pretty much the same only over rigatoni instead of as a sandwich. Love it. ¼ cup extra-virgin olive oil 1 lb sweet Italian sausages 2 red bell peppers, cored, seeded, and sliced 2 yellow onions, sliced 1 tsp salt 1 tsp freshly ground black pepper 4 garlic cloves, chopped ½ tsp dried oregano ½ cup chopped fresh basil 2 tbls tomato paste 1 cup Marsala wine 1 14½-oz can diced tomatoes, with liquid ¼ tsp crushed red pepper flakes 1 lb rigatoni pasta Freshly grated Parmesan cheese, for garnish
Peel the eggplants and slice them crosswise into discs less than ½” thick. Place the eggplant in a bowl, lightly sprinkling coarse salt on each layer. Let stand for 30 minutes with a weight on them (such as a plate with a can of tomatoes on top). Start the sauce: Heat ¼ cup olive oil in a medium-sized saucepan over medium heat, add the garlic and sauté for 3 minutes. If using fresh tomatoes, cut them into 1-inch pieces. Add fresh or canned tomatoes to saucepan and simmer for 25 minutes, stirring every so often with a wooden spoon. Taste for salt and pepper. Pass the contents of pan thorough a food mill, using the disc with the smallest holes, into a medium-sized glass or ceramic bowl. Return the tomato puree to the saucepan and reduce for 5 minutes.
Heat the oil in a large, heavy skillet over medium heat. Add the sausages and cook until brown on all sides, 7 to 10 minutes. Remove the sausages from the pan.
Heat the vegetable oil and ¼ cup olive oil together in a deep-fat fryer over medium heat. Rinse the eggplant very well and pat dry with paper towels. When the oil is hot (about 400*F / 205*C) add some of the eggplant and cook until lightly golden on each side, about 2 minutes. Using a strainer/skimmer, transfer the cooked eggplant to a serving dish lined with paper towels. Fry the rest of the eggplant in the same way.
Keeping the pan over medium heat, add the bell peppers, onions, salt, and pepper and cook until golden, 5 minutes. Add the garlic, oregano, and basil and cook for 2 minutes. Add the tomato paste and stir until incorporated, then add the Marsala, tomatoes with their juice, and red pepper flakes, if using. Stir to combine, scraping the bottom of the pan with a wooden spoon to release all the brown bits. Bring to a simmer.
Bring a large pot of cold water to a boil. When the water reaches a boil, add coarse salt to taste, then add the pasta and cook until al dente-9 to 12 minutes depending on the brand. Reheat the tomato sauce and add the basil leaves. Drain the pasta, transfer to a large serving dish, and pour the sauce over the top. Toss very well, add the eggplant and serve with grated ricotta salata sprinkled over each portion.
Cut the sausages into 4 to 6 pieces each. Return the sausages to the pan. Simmer uncovered until the sauce has thickened, about 20 minutes. While the sauce simmers, bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, 8 to
242 Cajun In The Kitchen, ©2010, 2013
When the first side is browned, turn over carefully. The tuna is done when the flesh starts to flake easily. Don't overcook!
SEAFOOD TRANCE DE PESCE ALLA GRIGLIA
NOTE: When making either of these grilled fish dishes, I like to use a grilling basket. It allows me to turn the steaks, without breaking the fish. I like the ability to adjust the height of the basket. It prevents food slippage. I use mine for grilling eggplant, peppers, sausages, and many other foods.
(Grilled Fish Steaks) Once in Italy we eat at a little family café on the beach near Livorno. Their specialty was charcoal grilled fish. O'man was this ever good. 3 pounds, fish steaks or fillets (swordfish, perch, haddock, or fresh cod) ½ cup olive oil 2 lemons 2 garlic clove 5 sprigs fresh rosemary (2 tsp dried) 2 tbls chopped, fresh parsley (½ dried) Sea salt Fresh ground, black pepper Make a battuto by chopping the garlic, rosemary, parsley, salt, and pepper until everything is reduced to a paste. Mix the olive oil and the juice the lemon together in a small bowl. Brush both sides of the fish with the mixture. Sprinkle the fish evenly, on both sides, with the battuto. Wrap with plastic wrap and put in frig for 1 hour. Place the fish, on a hot grill. When the first side is browned, turn over carefully. Brush with the oil-lemon mixture, and cook until both sides are browned and the fish begins to flake.
ITALIAN TUNA STEAKS 3
½
pounds tuna steaks cup olive oil tbls balsamic vinegar garlic cloves tsp fresh oregano tsp fresh thyme tbls fresh parsley, chopped
1 2 1 1 2 Salt Black pepper, freshly ground
Make a battuto by chopping the garlic, oregano, thyme, parsley, salt, and pepper until everything is reduced to a paste. Mix the olive oil and the vinegar together in a small bowl. Brush both sides of the fish with the oil-vinegar mixture. Sprinkle the fish evenly, on both sides, with the battuto. Wrap in plastic wrap and chill 1 hour. Place the fish, on a hot grill.
243 Cajun In The Kitchen, ©2010, 2013
CHAPTER 18: SLAW AND SALADS BLUE CHEESE COLESLAW
As my immediate family knows, I'm a salad freak. I could eat this stuff every day. So why do I weight over 235 pounds?????
This unusual slaw was runner-up in a Cole slaw competition conducted by the Southern Foodways Alliance--the authority on all things concerning southern food. 1 medium head green cabbage, shredded 2 medium carrots shredded ¼ cup finely chopped sweet white onion ½ cup cider vinegar 3 tbls sugar ½ cup Hellmann’s Mayonnaise® ½ cup sour cream ½ cup crumbled mild blue cheese Freshly ground pepper to taste Kosher salt
SLAW Cole slaw is a perfect summer time picnic food because you can make it a day in advance, and it'll still be nice and crunchy when it's time to eat.
24-HOUR COLE SLAW 2 1 1 1
¾ 1 1½ 1
onions large head cabbage tsp salt tsp mustard seed cup salad oil cup vinegar cup sugar tsp celery seed
Add Hellmann’s Mayonnaise®, sour cream, blue cheese, and salt and pepper to taste. Toss to mix. Cover and refrigerate at least 30 minutes before serving. Makes 8 to 10 servings.
Chop cabbage and onion and toss together. Heat oil, vinegar, salt, sugar, seeds. Bring to boil. Pour over cabbage - onion mixture. Chill 24 hours. Stir and serve.
SUPER EASY COLESLAW
OLD FASHIONED COLE SLAW
1 1
package shredded cabbage and carrots cup chopped celery leaves and all ½ cup Hellmann’s Mayonnaise® 3 tbls white vinegar ¼ cup chopped parsley Salt and pepper
1
quart finely shredded cabbage cup sour cream tsp dry mustard 2 tsps sugar ½ tsp cider vinegar Salt and pepper to taste.
¾ ½
Combine all ingredients in large bowl and toss to coat. Let sit for 1 hour in ice box. Slaw is much better after letting it sit for a while.
Blend all ingredients except the cabbage and whip for ½ a minute to mix thoroughly. Pour over shredded cabbage and toss to mix well.
DIJON SLAW
CAROLINA COLE SLAW
2 2 1 2 1
tbls Dijon mustard egg yolks cup EVOO tsps mustard seed soaked in the head cabbage, de-cored and shredded ½ head red cabbage, de-cored and shredded ½ cup sliced green scallions Juice of 2 lemons Salt and black pepper to taste
An absolute necessity for Carolina Pull Pork sandwiches. 1 cup cider vinegar ¼ cup water ½ cup sugar 1 tbl red pepper flakes Salt and pepper Mix and refrigerate for 24 hours before use. Sprinkle over pulled pork sandwich.
In a food processor add the Dijon and egg yolks and season. While running on high speed, slowly drizzle in the oil in the beginning to emulsify then pour the rest in.
244 Cajun In The Kitchen, ©2010, 2013
Add the mustard seeds and lemon juice, pulse to mix and check for seasoning. Toss the 2 cabbages, scallions and ½ of the dressing. Add more dressing if needed and let slaw sit 30 minutes in the refrigerator before serving.
CALIFORNIA COLE SLAW ½ ½
head green cabbage, thinly sliced head red cabbage, thinly sliced 1 carrot, thinly sliced ½ cup buttermilk 2 ozs plain yogurt 2 ozs Hellmann’s Mayonnaise® 1 tbl pickle juice 1 tsp dry mustard 1 tbl chives, chopped ½ tsp fresh ground black pepper Kosher salt, as needed
CABBAGE SLAW WITH SOUR CREAM DRESSING 3
½ ½ ½ ½ ½ 1½
cups grated cabbage cup grated carrots cup grated onion cup chopped bell pepper cup grated radishes cup chopped celery cups of Sour Cream Dressing
Mix cabbage and all other vegetables together. You will find the recipe for the dressing in Chapter 1: The Basics – Dressings. Pour dressing over cabbage slaw to your desired consistency.
Generously salt the cabbage and drain in colander for 3 hours. Rinse thoroughly and dry. In a separate bowl, combine all of the ingredients except the cabbage and carrot. Whisk to combine evenly. Toss the cabbage and carrot with the dressing.
MISSISSIPPI DELTA COLE SLAW 1 1 1 1½ 2 1 1 1 1 2
½ ¼ 2
head green cabbage, cored and thinly sliced red bell pepper, thinly sliced medium onion, thinly sliced cups shredded carrots tsps kosher salt tsp freshly cracked white pepper cup apple cider vinegar cup sugar tsp dry mustard powder tsps celery seeds cup vegetable oil cup finely chopped green onion tops tbls chopped fresh parsley leaves
CAJUN COLESLAW 5 tbls Hellmann’s Mayonnaise®, (heaping) 1 tsp Tabasco sauce 2 tbls prepared mustard (heaping) 2 tbls catsup 2 tbls EVOO 1 tbl red wine vinegar 1 tsp garlic power 1 tbl Worcestershire 3 tsps salt or to taste 4 bell peppers, sliced 2 red onions, medium, shredded 1 cabbage, shredded Juice of medium-sized lemon
In a large, non-reactive bowl, combine the cabbage, bell pepper, onion and carrot, season with the salt and pepper and cover with plastic wrap. Refrigerate for 1 hour before proceeding.
Put Hellmann’s Mayonnaise® and mustard in a bowl large enough to hold complete mixture, but shaped so that the mixture can be beaten with a fork.
Meanwhile, combine the vinegar, sugar, mustard and celery seeds in a small saucepan and bring to a boil. Stir the vinegar periodically to dissolve the sugar. Once the sugar is dissolved, remove from the heat. Remove the cabbage from the refrigerator and pour the vinegar over the top of the cabbage. Add the oil, green onions and parsley, and toss well to thoroughly combine.
Beat Hellmann’s Mayonnaise® and mustard until combined. Add olive oil slowly, beating all the time. Beat until mixture has returned to the thickness of original Hellmann’s Mayonnaise®. Add Louisiana hot sauce, continuing to beat. Add ketchup and keep beating. Add salt and garlic salt, beating all the time. Add wine vinegar (this will thin the sauce down). Beat this thoroughly, adding the lemon juice as you do so.
Cover with plastic wrap and return the cabbage to the refrigerator. Allow slaw to sit for 2 or 3 hours before serving, stirring occasionally. Great with barbecue.
Place shredded cabbage, peppers, and onions in a large salad bowl. pour sauce over and toss well. This should be done about an hour before serving. Tastes even better the next day 245 Cajun In The Kitchen, ©2010, 2013
Add salt and pepper and a generous sprinkling of celery seed, to taste. Toss to coat vegetables. Refrigerate coleslaw for several hours or overnight for best flavor.
VARSITY COLE SLAW If you are from Atlanta or Athens, this needs no introduction. Old time tangy slaw for hotdogs, hamburgers from the Varsity Drive-in.. 1 cabbage, finely shredded 1 medium red onion, quartered and sliced
CHINESE COLESLAW I absolutely love this stuff. 3 cups shredded Napa cabbage 2 cups shredded Bok Choy 1 pkg Raman noodles 1 cup toasted slivered Almonds 3 tbls toasted sesame seeds ½ cup sliced scallions
Dressing:
½ 1 1 1 1 6
cup sugar tsp salt tsp dry mustard tsp celery seed cup apple cider vinegar ozs of vegetable oil
Dressing:
½ ¼
cup light olive oil cup sesame oil 2 tbls sugar ¼ cup rice wine vinegar 1 pkg of Oriental noodle seasoning that comes with the Raman noodles
Combine shredded cabbage with sliced onion. Combine dressing ingredients and bring to boil. Pour over cabbage and toss. Cool, then refrigerate. A wonderful topping for BBQ sandwiches or Slaw-Dogs.
WALDORF COLE SLAW
Lightly toast almonds and sesame seeds.
Very simple and very good with BBQ. 1 24-oz bag 3-color slaw mix 2 large Granny Smith apples, diced small 1 cup chopped walnuts ½ cup Hellmann’s Mayonnaise® ¼ cup poppy seed dressing ¼ cup ranch dressing
First bowl, mix together the cabbage, scallions, and noodles. Break noodles up in bag before opening. Do not cook. You want them crunchy! NOTE: Noodles should not be put in until a half hour before you eat, they will get too mushy Next in a small bowl, whisk together dressing ingredients and pour over cabbage, toss and chill. Top with almonds and sesame seeds.
In a large bowl combine slaw mix, diced apples, and chopped walnuts; set aside.
RAMEN NOODLE COLE SLAW
In a small bowl, stir to combine Hellmann’s Mayonnaise® and dressing. Pour dressing over slaw mixture and toss to combine. Cover and refrigerate 1 hour before serving.
1
⅓ 4 2 1
NORTH CAROLINA COLESLAW 1 1 1
½ ½ ½ ¼
lb finely shredded cabbage medium onion, finely chopped medium green pepper, finely chopped cup vinegar cup sugar cup light oil tsp red pepper flakes
⅔ 1 5 1 8 8
pkg. Ramen noodles, broken cup vinegar tbls. sugar tsps. salt tsp. pepper cup Miracle Whip salad dressing med head cabbage, finely shredded green onions, sliced (optional) 8 oz can crushed pineapple, drained tbls slivered almonds, toasted tbls sesame seeds, toasted
Remove noodles from Ramen package; set aside.
Salt Pepper Celery seed
Mix together vinegar, contents of Ramen seasoning packet, sugar, salt, and pepper in a small saucepan; heat until sugar dissolves. Cool and then add Miracle Whip; mix well. Refrigerate.
Put cabbage, onion, and green pepper in a large bowl. In a saucepan, combine vinegar, sugar, and salad oil; heat to boiling. Immediately pour over vegetables in the bowl.
246 Cajun In The Kitchen, ©2010, 2013
Combine cabbage and onion in a large bowl. Add dressing, let set awhile.
and drain well. Place beans in a bowl and combine with onions, cucumber and tomato. Dress salad with a generous drizzle of extra-virgin olive oil and the juice of ½ lemon. Season salad with parsley, coarse salt and pepper, to taste.
To serve, add the broken Ramen noodles (do not cook), pineapple, almonds, and sesame seeds
SALADS
SHRIMP, TOMATOES AND GREEN BEAN SALAD
I love salads.. There are few salads that I have tried from Europe to California that I didn't like. Give me green stuff or pasta, any kind of veggies with a great dressing or a simple combo of EVOO and a balsamic vinegar and I'm one happy camper.
Get the basil vinaigrette Chapter 1: The Basics Vinaigrettes 1½ lb fresh green beans, trimmed 2 lbs peeled & deveined shrimp 6 bacon slices, cooked & crumbled 1½ cups parmiesan-reggiano cheese 1.5 cups basil vinaigrette, divided Cherry tomatoes Wooden skewers Roasted, salted sliced almonds
Here are some of my favorites.
CORN, TOMATO & VIDALIA ONION SALAD 1½
cups diced ripe tomatoes ½ cup chopped Vidalia onion 2 medium ears fresh corn, cooked 15 fresh basil leaves 1 tbl plus 1 tsp balsamic vinegar 1 tbl EVOO Salt & pepper to taste
Soak wooden skewers for several hours. Combine shrimp, tomatoes and ½ vinaigrette in plastic bag and chill for 1 hour. Cook green beans in boiling water for about 4 minutes and then immerse immediately in ice water. Dry and set aside.
In medium bowl combine tomatoes and onion. Scrape corn and juice off cobs to make about 1 cup; add to tomato mixture. Shred basil leaves; add to tomato mixture.
Thread shrimp and cherry tomatoes on skewers and grill at about 375° for about 4 on each side.
In small bowl or jar with tight-fitting lid combine vinegar, oil, and pinch of salt; mix well or shake to combine. Add to tomato mixture; toss to coat. Season with salt and pepper to taste. Cover and refrigerate, for at least 1 hour or up to 2 days.
Remove shrimp and tomatoes (discard vinaigrette) from skewers and toss with green beans, bacon, cheese, almonds, and remainder of FRESH vinaigrette.
CHRISTY'S CAESAR SALAD
*Use 1 cup cooked frozen corn kernels if fresh corn is not available.
One of the most over-rated steakhouses in America, but they made the best Caesar Salad on the planet. Christy's Steakhouse in Coral Gables, FL is without doubt one of the most expensive restaurants I've ever been to. A good dry-aged Midwestern 12 ounce ribeye that I could have bought at Biechlmeir's Meats in KCKS for about $16.99/pound cost over $50 with the trimmings.
GREEN BEAN AND RED ONION SALAD This could have gone in Mom’s Cookin’ but I just decided to put it here. She made this on occasion and I always liked it. I found this with about a thousand other recipes at my brother’s home years ago. I regret not taking them then but I didn’t. 1 lb fresh green beans, washed and trimmed ¼ red onion, sliced thin ¼ cucumber, peeled & cut into thin sticks ½ pt grape tomatoes, halved EVOO, for drizzling Juice from ½ lemon Coarse salt and pepper Pinch of fresh parsley
The only redeeming factor was the salad. This is their recipe. It is very, very good and with one of Joey Biechlmeir’s 30-day old, dry-aged ribeyes grilled to perfection, I guarantee it won't cost 50 bucks. 6 eggs ¾ cup EVOO ¼ cup red wine vinegar 1 garlic clove, minced 2 heads romaine lettuce chopped ½ cup each, grated Parmesan and Romano cheeses. Don't use Kraft…..
Blanch green beans in ½ inch boiling salt water covered for 5 minutes. Cold shock beans by running under cold water 247
Cajun In The Kitchen, ©2010, 2013
Toasted croutons Anchovies (it ain't Caesar without them)
1
½
juice reserved tbl lemon juice cup Hellmann’s Mayonnaise®
Place eggs in a pot of boiling water. Once boiling again, boil for exactly 2 minutes. Crack open and separate yolks. Discard whites. Place yolks in a large bowl. Add vinegar and garlic. Whisk gentle while adding oil slowly until creamy. Add salt and pepper to taste.
Soak raisins in pineapple juice for 20 minutes. Drain and combine with remaining ingredients in a large bowl, adding Hellmann’s Mayonnaise® or salad dressing to taste. Carrot raisin salad serves 8
Add cheeses to lettuce and toss with dressing until coated. Add croutons and garnish with anchovies.
CLASSIC GREEK SALAD ½
One little secret. Keep the cheese and lettuce chilled until just before tossing with the other ingredients. Serve immediately.
1 2 1
Oh, BTW, use fresh eggs and I don't want to hear any whining about getting food poisoning from the eggs. Okay?
¼ ¼ ¾
This is all about living. Not avoiding the perils of life……
SLICED TOMATO SALAD WITH HERB VINAIGRETTE
Dressing:
You want a Great salad to go with steak? Look no farther……. 3 large vine-ripened tomatoes, each cut into 4" thick slices 1 tsp salt 1 tsp freshly ground black pepper 2 tbls plus ½ cup Herb Vinaigrette, can be found in Chapter 1: The Basics Vinaigrettes 12 thin slices red onion ½ cup Maytag Blue Cheese ®, crumbled
½ ¼ ¼ ½ ⅛ ⅛ ⅛
cup EVOO cup red wine vinegar cup chopped parsley tsp salt tsp pepper tsp oregano tsp garlic powder
Slice garlic clove in half. Wipe entire inside surface of salad bowl with garlic. Toss when done. Layer lettuce in large salad bowl or on large platter. Spread with tomatoes, cucumber, onions, olives and cheese. Beat dressing ingredients together well. Shake before serving. Serve with salad.
Place the tomatoes in a large bowl and season on both sides with the salt and pepper. Add 2 tbls of the herb vinaigrette and toss lightly to coat.
NOTE** A few sardines or anchovies may be arranged over top of salad.
Place 1 tomato slice on each of 4 salad plates and top with 1 onion slice. Repeat layering for 3 layers each of tomatoes and onions, ending with onions on top. Crumble 2 tbls of the cheese on top of each stack, drizzle with the vinaigrette, and serve immediately.
MACARONI AND HAM SALAD 3 1 1 1 1
cups uncooked elbow macaroni cup cooked ham, chopped large cucumber, peeled, seeded & diced tomato, seeded and diced each, small red / green / yellow bell peppers, seeded & diced 1½ cups Hellmann’s Mayonnaise® 2 tsps lemon juice 1 tsp celery seed 2 tsps Cajun seasoning Salt and pepper to taste
Combine the vinegar, and orange, lemon, lime, and grapefruit juices in a medium bowl and whisk together. Add the vegetable and olive oils in a slow stream, whisking constantly to form an emulsion. Add the herbs, salt, and pepper, and whisk well to incorporate.
CARROT RAISIN SALAD 2 3 2 2
head iceberg lettuce, torn into pieces head Romaine lettuce, torn into pieces tomatoes cut into bite size cucumber, peeled, seeded, sliced & each slice quartered cup sliced green onions cup sliced ripe olives cup Feta cheese, cubed
cups raisins large carrots, grated apples, cored and cut up (not peeled) 8-oz each, crushed pineapple, drained,
248 Cajun In The Kitchen, ©2010, 2013
Cook macaroni according to label. Drain and lightly coat with EVOO. Mix with all remaining ingredients. Chill at least 1 hour.
Mix spaghetti with dressing and spices and refrigerate 2 hours. Add veggies; mix well and refrigerate before serving. Garnish with fresh grated parmesan cheese.
WILTED SPINACH SALAD
GREAT PASTA SALAD
4 2 3
16-oz packages triple washed fresh spinach tbls of EVOO cloves garlic, crushed ¼ tsp ground nutmeg ¼ cup balsamic vinegar Coarse salt and pepper
1 2 2
½ 2 1 3 2 1
Pick spinach free of large stems and coarsely chop. Heat a large skillet over moderate heat. Add extra-virgin olive oil, 1 turn of the pan, and garlic. Add spinach in bunches, wilting and turning leaves in the pan, until all of the spinach is incorporated.
16-oz package dry penne pasta large cucumbers, peeled and cubed roma (plum) tomatoes, quartered chopped green pepper cups Hellmann’s Mayonnaise® 8-oz container sour cream tbls dried dill weed tbls lemon pepper tbl each chopped parsley, basil
Cook pasta. Drain. Add veggies and stuff. Microwave and chill. How simple is that?
Add vinegar to pan, heat and pour over warm spinach. Season spinach with nutmeg, salt, and pepper, to taste. Toss and serve warm preferably with a nice grilled ribeye.
ANOTHER GREAT PASTA SALAD A deli in an office building in New Brunswick, NJ served this for lunch for a lot of years. I love it, ¼ thinly sliced red onion 1 8-oz can garbanzos 2 8-oz cans red beans 1 8-oz can green beans 1 8-oz can string beans 1 small can black beans 1 8-oz can corn 1 medium sliced red pepper 1 medium sliced green pepper ½ cup apple cider vinegar 2 tbls lemon juice 1 medium box bow tie pasta 1 tsp dried basil Salt and pepper, to taste Szeged Hungarian Paprika®. to taste Fresh cracked pepper, to taste
Wow.
ENGLISH PEA SALAD 2 1 2 2
16.5oz cans English peas stalk celery, chopped boiled eggs, chopped green onions, chopped ½ cup cheddar choose, cubed 2 tbls Hellmann’s Mayonnaise® Salt and pepper to taste Mix everything and chill before serving.
SPAGHETTI SALAD This is one of Aunt Sue’s little gems. Sue isn’t fond of green stuff, particularly cooked green stuff so her concoctions usually are a little different but are also very good. This is a strange mixture that I really like. Great for tailgating, which like Tennessee and Georgia, they do a bit of that at the University of Missouri’s Faurot Field. Not up to SEC standards, but you probably will run into a few US Senators I meet Kit Bond with Uncle Ted once or other disreputable characters walking the parking lot before a Tiger game. 1 lb spaghetti, cooked & drained ½ jar McCormick’s Salad Supreme ¼ tsp garlic salt 1 16-oz btl Italian dressing ½ cup each, green & red pepper chopped 1 medium tomato, chopped 6 green onions, chopped
Cook pasta. Mix everything else. Chill for several hours. Great stuff
CUCUMBER SALAD medium cucumbers about 2¼ pounds, peeled, halved lengthwise, and thinly sliced 2 tbls kosher salt ¼ cup plus 2 tbl sour cream 3 tbls chopped fresh dill 1 tbl white distilled vinegar Freshly ground black pepper 3
In a large bowl, mix the cucumbers and salt and set aside at room temperature for 30 minutes. In a colander in the
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sink, drain and rinse the cucumbers thoroughly under cold running water. Set aside to drain for 10 minutes. Press down on the cucumbers to extract as much liquid as possible. Transfer the cucumbers to a large bowl and mix with the sour cream, dill, vinegar, and season with pepper, to taste. Serve immediately, or cover and refrigerate for up to 24 hours.
Serve with Thousand Island dressing. And a Guinness, of course.
SHRIMP AND CRABMEAT SALAD ¼
cup Italian Dressing 3 ozs of salad dressing 3 ozs of sour cream 1½ cups cooked shrimp 1 cup fresh crabmeat 2 cups cooked white rice 1 cup chopped celery 1 cup frozen peas, drained ½ cup diced green pepper ½ cup chopped onion 3 ozs chopped fresh parsley Salt and pepper, to taste Szeged Hungarian Paprika® Lemons
MACARONI SALAD 1 1 2 3
¼ ¼ ¼
lb elbow macaroni stalk celery, minced tbls chopped red onion hard-boiled eggs, peeled and diced small cup minced sweet pickles cup minced fresh parsley leaves cup lemon juice cup Hellmann’s Mayonnaise® tsps Dijon mustard
1 2 Salt Ground black pepper
Combine the first 3 ingredients together, mixing well. Set aside. Combine the next 8 ingredients and gently fold into the salad dressing mixture. Line plates with red tipped lettuce. Divide the salad equally and place on the lettuce. Sprinkle with lemon juice.
Bring 4 quarts water to a boil in large pot and add 2 tablespoons salt. Stir in the macaroni and cook until thoroughly done, 10 to 12 minutes Drain the macaroni into a colander and rinse with cold water until cool. Shake the macaroni dry in the colander and spread in an even layer on a rimmed baking sheet lined with paper towels. Let the macaroni dry for 3 minutes.
BROCCOLI AND CAULIFLOWER SALAD ½ 1
Roll the macaroni in paper towels to blot any remaining moisture and transfer the drained macaroni to a large bowl. Toss with the remaining ingredients and season liberally with salt and pepper to taste. Refrigerate the macaroni salad for at least 1 hour or up to 1 day.
½ ½
lb bacon cup cheese, grated head of broccoli head of cauliflower
Dressing 1
¼ ¼
REUBEN SALAD If you ever have left over corned beef, say around March th 18 , try this. It's all right, you don't have to kiss my hand. A simple thank you and $10 is all that is necessary. No checks please. ½ head lettuce or greens ½ sliced red onion 6 slices corned beef, julienne sliced 6 slices Swiss cheese, julienne sliced 1 cup sauerkraut, well drained 4 slices rye bread, cubed
2 1
cup mayo cup sugar cup parmesan cheese tbls vinegar tbl lemon juice
Cook bacon until very crispy and break into small pieces. Chop broccoli and cauliflower into bite size pieces. Combine all ingredients for dressing and toss over broccoli, cauliflower and bacon. Add grated cheese and refrigerate until ready to serve.
Browned rye bread in butter in frying pan and set aside on paper towels. Break up lettuce into a bowl or large platter. Cover with onion slices. Arrange corned beef and cheese around salad. Dab with spoonfuls of sauerkraut. Add rye croutons. 250 Cajun In The Kitchen, ©2010, 2013
SWAN COACH HOUSE CURRIED CHICKEN SALAD
SWEET POTATO AND APPLE SALAD
The historic Swan Coach House has welcomed both visitors and native Atlantains alike to its restaurant, gift shop and art gallery for more than 30 years. Located in the heart of Buckhead, on the grounds of the Atlanta History Center.
The nifty thing about this refreshing salad is ... the sweet potatoes are raw. Yes, it can be done! This salad is similar to one created by Charlie Myers at The Gumbo Pot at the Farmer’s Market in Los Angeles. It has to be made in advance and sit overnight, so that the raw sweet potatoes can soften and all the flavors can meld properly. 8 cups peeled and grated sweet potatoes 4 tart green apples, peeled, cored and chopped 1 cup dried currants ½ cup white raisins 1 cup pecan pieces, toasted 4 tbls white wine vinegar 2 tbls Creole or Dijon mustard 3 cloves garlic, finely minced 3 ozs of EVOO Juice of 1 orange and 1 lime Salt & freshly ground black pepper, to taste
This is one of their signature dishes. 3 lbs skinless, boneless chicken breasts 1 medium onion cut in half 1 bay leaf 6 sprigs parsley ½ tsp salt ¼ tsp pepper 1 whole clove 1 cup water chestnuts, sliced ½ cup diagonally sliced green onions
For the dressing: 1 cup Hellmann’s Mayonnaise® 2 tbls Kikkoman’s® Soy Sauce 5½ tbls curry powder 1 cup mango chutney Major Grey’s Grated Zest of 2 limes
Mix the sweet potatoes, apples, currants and pecans in a large bowl. Combine the juices, vinegar, mustard, garlic, salt and pepper in a small bowl. Whisk together, then add the oil in a thin stream, whisking constantly. Pour over the salad, toss well to combine well, then refrigerate overnight before serving.
Combine chicken, onion and enough water to cover in a large saucepan. Bring to a boil over medium-high heat. Add bay leaf, parsley, salt, pepper and clove. Simmer 25 minutes or until chicken is cooked through. Drain, discarding the water, onion, bay leaf, parsley and clove. Set chicken aside to cool.
WILTED CHICKEN SALAD This is yummie! 6 slices bacon 2 whole boneless skinless breasts cut in ½ strips 1 medium red onion thinly sliced 1 head romaine lettuce, tom into pieces ¼ cup sunflower seeds ¼ balsamic vinegar ½ clove garlic, crushed
Cut chicken into bite-size pieces. In a large salad bowl, combine chicken with water chestnuts, green onions and lime zest, mixing well. To make the dressing: In a small bowl, combine Hellmann’s Mayonnaise®, soy sauce, curry powder and mango chutney. Pour over chicken mixture and stir to mix well.
Render bacon over med-high heat. Drain bacon on paper towels. Add chicken and cook until done. Add onion rings for last 5 minutes. You want them soft, but not mushy. In a large salad bowl, rub crushed garlic on inside of bowl and discard. Tear up lettuce and pour contents of pan while still hot over lettuce.
PARTY SHRIMP SALAD 1
½ 2 2 2 1
Add vinegar to skillet, heat and add to bowl. Add crumbled bacon and toss. Season to taste with salt and pepper. Add more vinegar if desired.
½ ¼ ½
8-oz package of cream cheese, softened cup plain yogurt tbls lemon juice tbls finely chopped onion tbls snipped fresh dill sprigs tsp kosher salt tsp freshly ground white pepper tsp ground cumin tsp cayenne pepper
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½ 1
1 2 2
tsp hot red pepper sauce lb peeled cooked shrimp, diced.
bay leaf cloves garlic, minced cups olives
In bowl of mixer, beat all ingredients except shrimp until smooth. Stir in shrimp Cover and chill at least 2 hours. Serve with crackers. Make lots. It will not last long……
Use 2 cups of black ripe pitted olives, or green ripe olives, or stuffed manzanilla olives, or a combination, as desired
PICNIC SALAD ITALIANO
Toast coriander and cumin seeds in a small skillet over medium heat, shaking skillet occasionally, until seeds are fragrant, 2 to 3 minutes.
4 1
½ 1 2 1 2 2 2
¾ ½ ½ 1
oz spaghetti or vermicelli 7 oz jar marinated artichoke hearts small zucchini carrot, shredded oz sliced salami, cut into strips cup shredded mozzarella cheese tbls grated Parmesan cheese tbls EVOO tbls white wine vinegar tsps dry mustard tsp dried oregano, crushed tsp dried basil, crushed clove garlic, crushed
In a jar with a tight-fitting lid, combine remaining ingredients except olives. Cover; Add olives; cover and shake well to coat marinade. Refrigerate at least 2 hours or up before serving.
Serve at room temperature with wooden picks as an appetizer or add to a tossed green salad.
SOUTHERN-STYLE DEVILED EGGS 6
large eggs, hard boiled and peeled cup mayo tsps sweet pickle relish 1 tsp prepared mustard Szeged Hungarian Paprika® Pimentos
¼ 1½
Break pasta in half. Cook according to package directions, drain and set aside to cool 10 to 15 minutes. Drain artichokes, reserving marinade; coarsely chop artichoke hearts. Quarter zucchini, then cut into slices.
Halve the eggs lengthwise and remove yolks. Mash yolks and stir in mayo, relish and mustard. Add a touch of salt and pepper. Fill eggs with yolk mixture and top with a little paprika and a piece of Pimento. Chill for a couple of hours before serving.
In a large bowl, combine pasta, artichokes, zucchini, carrot, salami, mozzarella cheese and Parmesan cheese. In screw-top jar, combine reserved artichoke marinade, vegetable oil, vinegar, mustard, oregano, basil and garlic; shake well. Pour dressing over pasta mixture and toss to coat. Transfer to a covered container. Chill before serving.
GRANDMOTHER’S GREEN TOMATO CHOW CHOW
OTHER STUFF
There are a dozen recipes for this all over the South, but this is the one I know best. My Grandmother would make dozens of jars of this stuff along with peach, plum and strawberry preserves. It really was heaven on earth. This chow chow is really good with ham or any kind of pork. You can add a couple tbl to your BBQ sauce. 8 lbs green tomatoes, chopped 4 lbs sweet onions, chopped ½ cup salt 2 cloves minced garlic 1 gallon white vinegar ½ cup pickling spices 2 lbs brown sugar Cheesecloth
PICKLED CUCUMBERS AND ONIONS Always serve this with red beans and rice and corn bread. Slice 1 cucumber and 1 RED only onion in bowl. Cover with 4:1 mixture of water to white cider vinegar. Refrigerate overnight. Real Georgia Vidalia’s are okay. Add a couple of red pepper seeds for just a touch of heat.
SPICY MARINATED OLIVES 1 1
¼ 2
½ ½ ½
seeds and shake well. olives with to 1 month
tsp whole coriander seeds tsp whole cumin seeds cup EVOO tbls sherry vinegar or champagne vinegar Kosher salt tsp Szeged Hungarian Paprika® tsp crushed red-hot pepper flakes
Put tomatoes and onions in large enamel pot. Sprinkle with salt, mix well. Cover and let stand overnight. Drain and rinse well under cold water. Barely cover with
252 Cajun In The Kitchen, ©2010, 2013
vinegar. Put pickling spices in cheesecloth, tie and add to vegetables. Simmer slowly for one hour and then add brown sugar. Stir well; simmer until vegetables are softabout 2 hours. Serialize jars. Jar and seal while hot. Red Tomato Chow Chow
jars. Drain the cucumbers and tightly pack into the jars. Bring a large pot or canner of water to a boil. In a med pot, combine the vinegar, water, salt, and sugar, and bring to a boil. Boil for 2 minutes to dissolve the salt and sugar. Pour the hot liquid over the cucumbers, leaving a ½ -inch of headspace at the top of each jar. Tap the jars on the counter to dispel any air bubbles, cover with lids and rings, and seal tightly. Place the jars in the pot or canner of boiling water and process for 15 minutes. Remove carefully with tongs and when cool, store in a cool, dry place for at least 3 weeks before opening.
Ok it's not green. So sue me. This is outstanding with ham or hot dogs or just about anything……Grandma Williams made something very close to this, but unfortunately I never got her receipt. 18 firm ripe tomatoes 1 stalk celery, chopped with leaves 4 medium onions, chopped ½ tsp black pepper 2 sweet red peppers, chopped 3 ozs of salt 2¼ cup sugar 1 clove garlic, minced
Note: If tap water in your area is hard or high in mineral content, use bottled water to prevent discoloration of pickles.
NUTS, GREENS AND FISH I really do love salads of any kind. Throw in smoked salmon and we’re talking heaven on earth. You can find the recipe for the Asia Vinaigrette used here in Chapter 1: The Basics – Vinaigrettes 10 oz bag of romaine or mixed greens 2 plum tomatoes, sliced ¼ cup slightly roasted cashews halves 1 cup thinly sliced smoked salmon or trout 2 thinly length-wise green onions ¾ cup of fresh snow peas 1 clove garlic cut in half
Cheese cloth bag: 1 2
½ 2
tbl chili peppers tbl mustard seed tsp ground cloves cups apple cider vinegar
Peel tomatoes, then chop into small pieces. Chop celery, onions, and peppers, garlic into fine pieces. Mix together the vegetables and salt. Place in refrigerator overnight. Drain thoroughly in the morning. Combine sugar, spices and vinegar, making sure the sugar is dissolved, in a large saucepan. Bring to a boil and simmer 3 minutes. Add vegetables and return to a boil. Simmer for 10 more minutes, stirring occasionally. Remove cheesecloth bag Spoon into hot sterilized jars and seal.
Whatever bowl you choose to serve this in, take one of the garlic halves and smear the garlic juice on the inside of the bowl. Cover it well. Toss the remaining ingredients in the bowl. Add Asian vinaigrette and toss gently.
SPICY DILL PICKLES 24 6 1 12 6 1½ 3 3
½ ¼
To roast the cashews, sprinkle a little sesame seed oil on them and roast in oven at 400° for 8-10 minutes. Don’t burn.
pickling cucumbers, 4-inches long small bunches fresh dill small yellow onion, peeled and thinly sliced cloves garlic, peeled and crushed dried small red chili peppers tsps black peppercorns cups water cups apple cider vinegar cup pickling salt cup granulated sugar
Don’t mix too well or you’ll break up the salmon and don’t let it sit long. This gets soggy quickly.
Place the cucumbers in a large bowl and cover with cold water. Refrigerate for at least 6 hours or overnight. Sterilize 6 pint-sized jars and 6 lids in a hot water bath according to the manufacturer’s instructions. Divide the dill, onions, garlic, peppers and peppercorns among the
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CHAPTER 19: SOUPS & STEWS
Stock Strained liquid that is the result of cooking vegetables, meat or fish and other seasonings in water.
I may pretend to know what I’m talking about in the kitchen most of the time, but I didn’t go to cooking school and most things about cookin' still are a mystery to me.
SOUPS
One of the things that I’ve been pondering lately is the naming of recipes; in particular, I’ve wondered how cookbook writers know how to draw the line between a soup and a stew and of course that leads to wonder what exactly makes a chowder a chowder or a bouillabaisse a bouillabaisse.
CAJUN CORN SOUP 2 6 1
lbs of boneless beef stew meat regular cans of whole kernel corn, not drained small onion, chopped ½ cup chopped celery 1 small bell pepper, chopped 1 tbl chopped/minced garlic 1 32-oz can of tomato sauce ½ cup of sour cream 1 can of diced tomatoes and green chilies Water, if necessary for preparation. Cajun Seasoning, as desired
Since I figure I’m not the only one wondering, I thought I’d share some definitions I found.
Bisque A thick, rich soup usually consisting of pureed seafood and cream. Newer recipes may use poultry or vegetables in place of seafood.
Bouillabaisse A French seafood stew made of fish, shellfish, onions, tomatoes, white wine, olive oil, garlic, saffron and herbs.
Prepare Trinity. Season meat with Cajun seasoning and brown. Add remaining ingredients with water if desired. Bring to a boil, then simmer over mad-low heat till meat is fork tender about 1 hour. Remove from heat and add sour cream and serve piping hot with cornbread. Be sure to have a bottle of Tabasco® sauce handy for the adventurous taste buds!
Bouillon A broth made from cooking vegetables, poultry, meat or fish in water.
Chowder
CHICKEN LEEK SOUP
A thick, chunky seafood or other rich soup containing chunks of food.
Probably one of my favorite meals is just your basic soup. Any kind of soup just as long as it is hearty stick-to-yourribs type soup.
Consommé Clarified meat or fish broth
Gazpacho
On a cold fall evening or worse yet, in the dead of winter, especially in Kansas City, few things taste as good. 1 whole chicken 2 bulbs garlic whole, divided 1 onion, chopped 4 red potatoes, diced 4 large carrots, diced 1 tsp salt 2 tbls chicken bouillon granules 3 leaves bok choy, diced 2 leeks, sliced 1 bunch cilantro, tops chopped, stems discarded 4 lemons
an uncooked soup made of a pureed mixture of fresh tomatoes, sweet bell peppers, onions, celery, cucumber, bread crumbs, garlic, olive oil, vinegar and sometimes lemon juice which is served cold; also served chunky-style. You may also see this spelled “gaspacho.”
Soup Basically any combination of vegetables, fruit, meat, and/or fish cooked in a liquid.
Stew A dish containing meat, vegetables and a thick souplike broth made from a combination of the stewing liquid and the natural juices of the food being stewed.
In large saucepan, place chicken and cover completely with water. Add one sliced garlic bulb and onion. Cook about 45 minutes or until meat falls off bones. Remove chicken from pot and cool; discard skin and bones. Add potatoes, carrots, salt and chicken bouillon granules to
254 Cajun In The Kitchen, ©2010, 2013
broth. Coarsely chop chicken meat and return to pot. Add remaining garlic bulb crushed, bok choy, leeks and cilantro. Boil until vegetables are tender, about 20 minutes. Ladle into individual bowls and squeeze juice of ½ lemon over top of each.
2 2
tbls Worcestershire cups sliced celery
Brown meat in butter in six-quart sauce pan. Add onions, garlic, carrots, celery and green pepper. Simmer 10 minutes with the pan covered. Add beef broth and Worcestershire. Add chopped tomato and pepper. Simmer soup on low heat for 35 minutes. Add hominy. Simmer hamburger soup for 10 minutes more.
KANSAS CITY STEAK SOUP Kansas City is obviously known for Bar-B-Que. In fact it is the BBQ capital of the world. I know a lot of folks would argue that, but they are simply misinformed. Another great dish that comes from cow-town is Steak Soup. There are dozens recipes, but this one comes from the Savoy Grill, one of KC’s oldest and finest restaurants. 6 cup beef stock 3 shallots, chopped 3 stalks celery, chopped 3 carrots, sliced 1 tsp each, dried rosemary & thyme 1 14-oz can chopped tomatoes 1 10-oz pkg frozen corn 1 10-oz pkg frozen peas 2 lbs sirloin steak, cut into ½ inch pieces ½ cup butter 2 cup chopped portabella mushrooms 1 cup flour, less 3 tbl Salt and pepper Bacon fat or oil
CREOLE TOMATO SOUP Only in Louisiana can you find Creole tomatoes. I am told by those in the know that they are the tastiest tomatoes on the earth. You can use others but those are the best. Unless you are going to Cajun county in the next few weeks, I would use Italian Plum tomatoes. ½ quart can tomatoes 2 tbls rice 1 small turnip 1 small carrot 1 large onion 2 cups veggie stock 2 tbls butter 1 tsp kosher salt 1 garlic clove, crushed 1 tsp dry basil 1 cup heavy cream
Dredge meat in flour, salt and pepper mixture. Brown meat in bacon fat but do not overcook. Place everything except mushrooms and remaining flour into slow cooker. Cover and cook for 8-12 hours. Remove from crock pot and place in large Dutch oven. Bring to slow boil, add mushrooms and thicken with butter/flour mixture. Stir until smooth. On low heat, cover and cook for 30 minutes
To prepare this Creole Soup Recipe, first peel, and slice the turnip, carrot and onion. Cook these vegetables with the rice, tomato and salt, in the water. When the vegetables are tender, rub all through a colander. Add the butter and cream. Heat without boiling. Season with paprika and cayenne and heat thoroughly before serving.
ФЕРМЕР CYN (FARMERS SOUP)
THE PRESIDENT'S HAMBURGER SOUP
That's Russian. I got this at the Defense Language Institute a long time ago when I was a Russian language student with the Army Security Agency. The instructors were all x-Soviet military and if I say any more I have to kill you. 2 tbls EVOO 3 cups chopped onion 3 cups shredded cabbage 2 cups grated potatoes 2 quarts chicken stock 1 cup grated carrots 1 cup sour cream 10 ozs very lean ground beef Salt and pepper
This is President Ronal Reagan's favorite soup. Very unusual with the hominy, but very good. But then again, he was a very unusual man: a politician with gonads. 2 lbs lean ground beef 2 tbls butter 2 cups diced onions 2 cloves chopped garlic 1½ cups sliced carrots ¼ tsp ground black pepper 10 ozs [canned] hominy 1 cup diced green peppers 3 quarts beef broth 16 ozs chopped tomato
255 Cajun In The Kitchen, ©2010, 2013
In a soup pot heat 1 tablespoon oil, add onions and cook until tender, 3 minutes. Add cabbage and potatoes and stir to coat. Add stock, bring to a boil, reduce heat and simmer 30 minutes. Meanwhile, in a small skillet sauté beef in remaining oil. Add carrots and simmer 10 minutes more. Drain meat and stir in; add sour cream and adjust seasoning to taste with salt and pepper.
SHREDDED CABBAGE SOUP Very Russian. 2 medium onions, thinly sliced 3 tbls bacon fat, butter or margarine 2 10½-oz cans condensed beef broth 2 broth cans water 1 small head green cabbage, coarsely shredded 2 medium carrots, sliced 2 medium potatoes, cubed 1 stalk celery, with leaves, sliced 2 medium tomatoes, coarsely chopped 1 tsp salt Fresh ground pepper Dairy sour cream Dill weed or parsley
CRAB & SWEET CORN SOUP 3 cups chicken or fish stock 12 ozs of sweet corn, creamed 4 ozs of crabmeat 1 tsp light Kikkoman’s® Soy Sauce 2 tbls cornstarch 2 tbls water or stock 4 green onions for garnish 2 egg whites, whisked to form peaks Salt and pepper to taste
Cook and stir onions in bacon fat in Dutch oven until tender. Add beef broth, water, cabbage, carrots, potatoes and celery. Heat to boiling; reduce heat. Cover and simmer until vegetables are tender, about 20 minutes.
Bring stock to a boil in large pay. Add corn, crabmeat, seasoning, and soy sauce. Allow to simmer for 4-5 minutes. Mix the cornstarch and water or stock and add a spoonful of the hot soup. Return the mixture to the soup & bring to the boil. Cook until the soup thickens. Whisk the egg whites until soft peaks form. Stir into the hot soup just before serving. Slice the onions thinly on the diagonal and scatter over the top to serve.
Stir in tomatoes, salt and pepper. Simmer uncovered about 10 minutes. Top each serving with sour cream. Garnish with dill weed.
POTATO AND LEEK SOUP
THE FIRST LADY'S BAKED POTATO SOUP
In KCMO from November through February, this was a staple in our house. Hot on the inside, freezing on the outside. Not bad down here in Georgia either. 1 large or 2 small leeks, about 1 lb 2 bay leaves 10 black peppercorns 4 sprigs fresh thyme 2 tbls butter 2 strips bacon, chopped ½ cup dry white wine 5 cups chicken stock 1 lbs russet potatoes, diced 1½ tsps salt 1 tsp white pepper ½ cup heavy cream 3 tbls butter 2 tbls snipped chives
Laura Bush's baked potato soup. 6 cups left over mashed potatoes 2 tbls butter 1 medium onion, diced ½ pound bacon, diced, cooked & drained well 1 large red bell pepper, diced 2 cups sharp Cheddar cheese, grated ½ cup chives, minced 1 small jalapeño seeded & diced 4 tbls sour cream 2½ cups half-and-half Kosher salt and fresh ground pepper to taste In a large soup pot, sauté onions and red pepper over medium heat in 2 tablespoons butter until onions are clear. Add bacon, potatoes, peppers and cream to desired consistency. Chicken stock may be used to reduce calories. Salt and pepper to taste.
Trim the green portions of the leek and, using 2 of the largest and longest leaves, make a bouquet garni by folding the 2 leaves around the bay leaves, peppercorns and thyme. Tie into a package-shaped bundle with kitchen twine and set aside. Alternately, tie 2 leek leaves,
Serve with a garnish of a dollop of sour cream, grated cheese and chives.
256 Cajun In The Kitchen, ©2010, 2013
ay leaves, peppercorns and thyme together in a piece of cheesecloth.
CHEDDAR CHEESE BEER SOUP This came from one of the dozen or so brew pubs that popped up in the Midwest in the 90's. Don't remember which one, but it; doesn't matter cause it's good. ¼ cup butter or margarine ½ cup thinly sliced celery ½ cup diced carrots ½ cup chopped onion ½ cup all purpose flour ½ tsp dry mustard ¼ tsp thyme leaves 4 cups chicken stock or canned chicken broth 1½ cups (6 oz) shredded sharp cheddar cheese 2 tbls grated parmesan cheese 1 can beer (Use a good beer) Season to taste
Using a sharp knife, halve the white part of the leek lengthwise and rinse well under cold running water to rid the leek of any sand. Slice thinly crosswise and set aside. In a large soup pot over medium heat, melt the butter and add the bacon. Cook for 5 to 6 minutes, stirring occasionally, until the bacon is very soft and has rendered most of its fat. Add the chopped leeks and cook until wilted, about 5 minutes. Add the wine and bring to a boil. Add the reserved bouquet garni, chicken stock, potatoes, salt and white pepper, and bring to a boil. Reduce the heat to a simmer and cook for 30 minutes, or until the potatoes are falling apart and the soup is very flavorful. Remove the bouquet garni and, working in batches, puree the soup in a food processor or blender. Alternately, if you own an immersion blender, puree the soup directly in the pot. Stir in the crème and butter and adjust the seasoning, if necessary. Serve immediately, with some of the snipped chives sprinkled over the top of each bowl of soup.
In 3-quart pan, melt butter over medium heat. Add celery, carrots, and onion; cook, stirring occasionally, until onion is soft (about 10 min.). Stir in flour, mustard, and thyme and cook for one minute. Gradually add stock. Bring to a boil over medium-high heat, stirring often; reduce heat, cover, and simmer, stirring occasionally, until vegetables are tender (12-15 minutes). Stir in cheddar and parmesan cheeses; when melted, add beer. Heat until steaming. Season to taste with salt and pepper. Serve with pretzels. Makes 4-6 servings.
POTATO AND BEER SOUP DO NOT use light, American beer for this. You want good hearty beer for a great soup. Leave the Lite beer for the NASCAR bunch. 2 tbl butter 1 garlic cloves, chopped 1 bunch green onions, chopped 1 stalk diced celery 6 cups boiled diced potatoes 32 ozs beer 1 tsp sugar 1 chicken bouillon cube 48 oz chicken stock 4 cups cream Salt and pepper to taste Roux to thicken
MY CHEESE BROCCOLI SOUP Very quick, simple but very good…… 1 8-oz jar of Velveeta® cheese 1 can of cream of celery soup 1 lb fresh broccoli florets 1 16-oz carton of half & half Mix all and simmer on LOW heat for about 2-3 hours or until broccoli is tender.
Sauté garlic in butter for 1 minute, add vegetables and sauté for 3 minutes or until tender. Add potatoes and beer and bring to a boil. Simmer 10 ,minutes.
SHE-CRAB SOUP Do you know how many grains of sand can be found on your average South Carolina beach? About the same number as the number of recipes for “She-Crab” soup found in the Low country. “She-Crab” is much more of a delicacy than “He-crab”. It’s the eggs. They add a special flavor to the soup that Low Country cooks have known about for centuries. Personally I think it’s better simply because “She” is a lot cutter than “He”. 1 tbl butter 1 quart milk ½ pint cream whipped
Mash potatoes against sides of pot. Add sugar, stock, bullion and salt and pepper. Add roux until thick. Add cream, stir and serve.
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¼
OKRA SOUP
tsp Worcestershire tsp flour cups white crab meat, eggs too if you got’em ½ tsp salt 4 tbl dry sherry Pepper or a couple of tbl chopped parsley Few drops onion juice Pinch of mace & white pepper 1 2
1 beef soup bone 1½ lbs stew beef 1 large can of tomatoes 1 cup butter beans (or green limas) 3 cups sliced okra (fresh) 1 large onion, chopped 1½ quarts water (about) Salt and pepper to taste
Melt butter in top of double boiler and blend with flour until smooth. Add the milk gradually, stirring constantly. to this add crab meat and errs and all seasoning except sherry. Cook slowly over not water for 20 minutes. To serve, place one tbl of warm sherry in individual bowls, than add soup and top with whipped cream. Sprinkle with paprika or finely chopped parsley. I think parsley is best. If you don’t have any pretty crabs, you can simply use canned crab meat, white only. Also, since you don’t have her eggs, you can boil a couple of hen eggs, crumble them up and add just before the sherry.
Boil soup bone and beef for two hours. Add other ingredients and boil for an hour or so. This soup may be served over a spoonful of rice placed in a soup bowl, and is a meal in itself
GOULASH SOUP This is basically steak soup, German style. I don’t know the origin, but as with many Bavarian dishes, it probably had part of its origin in Bohemian style cooking Hungarian-Czechoslovakian. Again, use only Hungarian paprika. You can spice this up with a little Tabasco®. It will then be very close to the soup we had in Germany. 2 lbs beef cut in small cubes 3 tbls oil or butter 4 medium onions chopped 1 clove garlic minced 2 tbls Szeged Hungarian Paprika® 1 tsp caraway seeds 3 tbls tomato paste 1 bay leaf 3 cups water 2 cups beef broth ½ cup red wine 4 medium potatoes cubed Salt & pepper to taste
It should be noted that in the 1700’s, gentlemen who ate this soup without the company of their wives were considered dangerous to any member of the feminine gender in the immediate area. “Gentlemen” from Washington D. C. therefore, would require a chaperon.
OYSTER AND ARTICHOKE SOUP From the Royal Cafe, New Orleans. Unfortunately after Katrina, it's no longer with us. 5 6-oz cans of artichokes 1 lb butter 1 quart of heavy cream 1 cup all purpose flour 3 tbls chicken soup base 2 ozs curly parsley 2 cups oysters - chopped 1 tbl granulated garlic 3 quarts warm water Juice from oysters.
Brown the meat in oil or butter. Add the onions and garlic and fry until the onions are translucent. Add the paprika, bay leaf, caraway seeds, water, and broth. Bring to a boil, cover, and simmer for about 45 minutes. Add the potatoes and simmer for an additional 45 minutes. Stir in the tomato paste and red wine. Salt and pepper to taste. Remove the bay leaf and thicken slightly with corn starch or flour before serving.
In a pot set over low heat add butter and flour, stirring with a whisk to make a blond roux. Then add the water and heavy cream, let simmer for 10 minutes. Strain artichokes and add to the pot, then add the oysters. Simmer for 20 minutes, stirring constantly. Then add the remaining ingredients and simmer to desired consistency.
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ROMANIAN BEAN SOUP
KRAUTSUPPE (GERMAN CABBAGE SOUP)
2 cup dried lima beans 8 cup cold water 1 large onion roughly chopped 1 carrot peeled, quartered 2 garlic cloves crushed 1 Knorr® vegetable bouillon cube 2 tbl corn oil 1 med onion finely diced 2 tsp kosher salt (optional) Freshly-ground black pepper to taste
The next three recipes are from Germany. I got them from a 'chef' that owned a local Gasthaus near where we lived in Augsburg. He was the person that help us roast a 100-lb pig when a bunch of us decided to have an all day road rally. It was all around the Munich-Augsburg area and lasted about 8 hours. Jean drove and I navigated. We won. Since then she won't let me drive. Women. 4 thick slices bacon, diced 2 onions, sliced 1 turnip, sliced 2 carrots, diced 2 potatoes, cubed 1 head green cabbage, shredded 4 cups chicken stock or bouillon 2 cups water 6 sprigs parsley * 1 bay leaf * ¼ cup parmesan cheese, grated
Soak lima beans in cold water overnight. Drain the lima beans and rinse in several changes of water to float away as many loosened shells as possible. Place beans in crock-pot with 8 cups fresh water, the chopped onion, carrot, garlic and bouillon cube. Cover tightly and cook 18 to 24 hours, until beans are very tender. Remove from heat and let cool a little. In the meantime, heat the oil in a skillet and sauté the finely diced onion until it is very brown.
* The 6 sprigs of parsley and 1 bay leaf should be tied together with a thread.
Ladle a small amount of soup at a time into blender or bowl of a food processor and puree until all soup is pureed. Return to pot and stir in browned onions. Taste for seasoning and add salt and pepper to taste.
In a 6-quart saucepan or pot, combine all ingredients except salt, pepper and cheese. Simmer partially covered for 1 ½ to 2 hours. Discard the parsley bundle; season to taste. Pour into hot soup plates and garnish with cheese.
HAMBURGER SOUP Here’s always love it. 1¼ 1 1 2 28 40 2 3 1 2 1
KARTOFFELSUPPE ( GERMAN POTATO SOUP) 2 1 4 2 1
½ 2 2½
potatoes, medium onion; medium size celery stalks & leaves tbls vegetable oil small bay leaf tsp salt tbl butter cup milk
another of those endless meals that my Mom came up with. This one is great for kids. They
lbs ground beef cup chopped onion cup chopped celery cups diced carrot ozs of canned tomatoes ozs of beef broth tbls tomato paste cups water, then add as necessary cup cabbage, chopped cups sliced mushrooms bay leaf ½ tsp thyme ½ cup grated cheddar cheese, for garnish Salt & pepper to taste
Peel and cube potatoes. Chop onion and celery. Sauté’ for 3 to 5 minutes in hot vegetable oil. In a large pot, add all of the vegetables and cover with just enough boiling water to cover. Place bay leaf and salt in pot and boil vegetables until tender. Drain vegetables and reserve liquid. Mash vegetables into vegetable stock; add butter. Thin soup with half and half as desired; heat until warm. DO NOT BOIL.
Brown the ground beef & onions in a large soup pot; drain well. Add all but veggies & stir well. Cook in a crock pot on low for about 6-8 hours. Add veggies when there is 2-3 hours left to cook.
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2 15.5-oz cans cannellini, undrained 6 cups low-sodium chicken broth 7 ozs loosely packed baby spinach 1 cup frozen green peas Salt and ground black pepper Prepared pesto
ITALIAN WEDDING SOUP A little bit of work but it is well worth it.
Meatballs: 1
small onion, grated cup chopped fresh Italian parsley 1 large egg 1 tsp minced garlic 1 tsp salt 1 slice fresh white bread, crust trimmed, bread torn into small pieces ½ cup grated Parmesan ½ lb ground beef ½ lb ground pork Fresh ground black pepper
½
Heat oil in a soup kettle over medium-high flame. Add onions, and sauté until tender, about 5 minutes. Add carrots, celery, peppers, potatoes, tomatoes, bean and chicken broth; bring to a boil. Reduce heat to low and simmer until vegetables are just tender, about 15 minutes. Add spinach and peas; continue to simmer until spinach wilts, 3 to 4 minutes longer. Season to taste with salt and pepper. Ladle into bowls, adding a spoonful of pesto to each serving of soup.
SIMPLE FRENCH ONION SOUP
Soup:
How about some winter comfort food. This will warm your soul. 1 lb Vidalia onions, peeled, thinly sliced ¾ tsp salt divided ½ tsp sugar 2 tbls butter ½ loaf French bread, sliced 2 tbls flour ½ cup dry vermouth 2 14½- oz cans of beef broth 1 cup water 2 4-oz Gruyere cheese, grated
12 cups chicken broth 2 tbls dry sherry 1 lb curly endive, coarsely chopped 2 large eggs 2 tbls freshly grated Parmesan Salt and freshly ground black pepper To make the meatballs: Stir the first 6 ingredients in a large bowl to blend. Stir in the cheese, beef and pork. Using 1 ½ teaspoons for each, shape the meat mixture into 1-inchdiameter meatballs. Place on a baking sheet. To make the soup: Bring the broth to a boil in a large pot over medium-high heat. Add the meatballs and curly endive and simmer until the meatballs are cooked through and the curly endive is tender, about 8 minutes. Whisk the eggs and cheese in a medium bowl to blend. Stir the soup in a circular motion. Gradually drizzle the egg mixture into the moving broth, stirring gently with a fork to form thin strands of egg, about 1 minute. Season the soup to taste with salt and pepper.
In a large saucepan, over low heat, sauté onions with ½ tsp salt and sugar in the butter until all liquid is evaporated and onions are tender, stirring occasionally, about 15 to 20 minutes. Meanwhile, preheat broiler and lightly toast 4 slices of French bread on both sides. Add flour to onions; stir and cook for 2 minutes. Stir in vermouth, scraping off any flour that sticks to bottom of pan. Add broth, water and remaining salt; increase heat and bring to a boil. Reduce heat and simmer 15 minutes, skimming off any impurities that rise to top of soup. Place four oven/broiler-proof individual bowls on a baking sheet. Ladle soup into bowls. Top each bowl of soup with a slice of toasted bread and sprinkle a quarter of the cheese over each. Broil until bubbly and lightly browned.
Ladle the soup into bowls and serve. Garnish with more parmesan cheese.
ITALIAN VEGETABLE SOUP ½ 1 3 3 1 1 1
tbl EVOO large onion, cut into small dice medium carrots, peeled and sliced medium celery stalks, sliced ¼” thick medium bell pepper seeded and cut into medium dice lb all-purpose potatoes, unpeeled and diced 16-oz can petite diced tomatoes
Serve immediately. Pass remaining bread.
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BORSCHT (RUSSIAN BEET SOUP)
MY WORLD FAMOUS ONION SOUP 3 2
¾ 4 2
¼ 2 3
¼
2 48 1
lbs beef, in large cubes ozs of beef stock tbl tomato paste ½ large cabbage, cut in strips 2 carrots, grated 2 carrots, whole 3 potatoes, diced 1 green bell pepper, whole 2 red beets, grated 2 red beets, whole Juice of 1 lemon Salt and pepper to taste Sour cream
large Spanish onions tbls butter cup Bourbon cup chicken broth cup beef broth tsp fresh ground black pepper tbls fresh ground Parmesan beef bouillon cubes tsp garlic
Soup bowl topping on each bowl put toast or crusty bread, 1 slice each of Provolone, Mozzarella, portdusalut (or other), fresh ground Parmesan
Toss down a couple of shots Moskovoskaya or Pshenichnaya vodka straight out of the freezer. Those are real Russian vodkas. Save the Stoli for house guess.
Note: Don't use Vidalias for this. They just aren't strong enough. Cut the onions in half through the stem end, then into thinnest possible slices. Sauté in a soup pot (large) with butter. When onions are a rich yellow color (not brown) add the whiskey. Wait a few seconds then light the whiskey with a long match. Mix with a long handled spoon while whiskey blazes.
In a large pot, bring beef to the boil in the water. Remove any foam that forms. Add the tomato paste and all the vegetables except the two whole beets. Bring to the boil, then reduce the heat to low. Simmer for 1½ hours. Now add the whole beets to reinforce the color, as well as the lemon juice, salt and pepper. Allow to simmer for another 15 minutes.
Add chicken and beef broth, fresh pepper and garlic and Parmesan cheese. Simmer for 30-45 minutes. A few beef bouillon cubes may be added for a darker color. Soup is best if left in refrigerator to age for a day. Pour heated soup into oven proof bowls. Top with toast or crust, bread, cover with cheeses and sprinkle with Parmesan cheese and put under broiler until cheese starts to bubble.
When the meat is cooked through, remove it from the soup. Also remove the whole vegetables. Only the liquid and the cut vegetables are eaten in the soup. Serve each bowl with a spoonful of sour cream. The meat can be eaten cold, accompanied by a green salad and roasted potatoes.
ITALIAN BEAN AND SAUSAGE SOUP ¾ 2 1 1
½ 1
½ 1 1
lb Italian sausage finely crumbled cup beef broth 16-oz can tomatoes, cut into pieces green bell pepper, cut into 1” strips cup chopped onion clove garlic, minced tsp Italian seasoning 16-oz can of cannoli beans, drained tbl chopped parsley
PASTA E FAGIOLI (ITALIAN BEAN SOUP) This is a major staple with most Italian families. Jean's grandma Rose used whatever leftovers she found in the frig. This wonderful lady immigrated to the US in the 1920's leaving behind Grandpa Marcantonio to fight with the partisans against Mussolini. Gramdma Rose was a joy to be around even if I couldn't speak Italian. Really simple and really good. 4 sprigs fresh thyme 1 large sprig fresh rosemary 1 bay leaf 2 tbls EVOO, divided 1 tbl butter 1 chopped onion 3 ozs pancetta, chopped 2 tsps minced garlic 6 cups chicken broth 2 cans white navy beans, drained and rinsed
Sauté sausage until the pink is gone. Drain drippings; set sausage aside. Using same pan, combine beef broth, tomatoes, green pepper, onion, garlic and Italian seasoning. Cover; bring to boil and simmer for 10 minutes stirring occasionally. Add sausage and beans. Cook for another 10 minutes or until vegetables are tender; add parsley. Serve with grated parmesan cheese and serve
261 Cajun In The Kitchen, ©2010, 2013
are soft. Add Kielbasa and cook for another 20 minutes. Garnish and serve.
¾ ½
cup elbow macaroni cup freshly grated Parmesan Freshly ground black pepper
SOUPE AUX HUITRES DE NOEL
Wrap the thyme, rosemary, and bay leaf in a piece of cheesecloth and secure closed with kitchen twine. Heat 1 tablespoon olive oil and butter in a heavy large saucepan over medium heat. Add the onion, pancetta, and garlic and sauté until the onion is tender, about 3 minutes. Add the broth, beans, and sachet of herbs. Cover and bring to a boil over high heat, then decrease the heat to medium and simmer until the vegetables are very tender, about 10 minutes. Discard the sachet. Puree 1 cup of the bean mixture in a blender until smooth*. Before putting the puree back into the soup, add the macaroni and boil with the lid on until it is tender but still firm to the bite, about 8 minutes. Return the puree to the remaining soup in the saucepan and stir well. Season the soup with ground black pepper and red pepper flakes.
(Christmas Oyster Soup) 2
carrots; medium-peeled & grated in thin shreds cup celery, finely diced cup butter, melted 4 cups ½ & ½ 4 cups oysters Salt and pepper to taste
½ ¼
Peel and grate in long thin shreds, the carrots and add finely diced celery. Melt butter in saucepan and add the vegetables. Stir. Cover and simmer over very low heat for 20 minutes, without browning the vegetables. Add ½ & ½ ; bring to a boil. Heat oysters in enameled cast iron pan over medium heat; do not boil. Pour into milk and serve. Use salt and pepper to taste.
Ladle the soup into bowls. Sprinkle with some Parmesan and drizzle with extra-virgin olive oil just before serving.
The soup should be served as soon as ready, otherwise it tend to curdle. The milk and vegetables can be prepared ahead of time and the oysters heated and served at the last minute.
BLACK BEAN SOUP WITH KIELBASA 8 1 2 1 1 3
½ ¼ 1 1 1 5 9 1
ozs of dry black beans smoked hock tbl EVOO medium onion, finely chopped medium red bell pepper, finely chopped cloves garlic, minced tsp ground cumin tsp dried oregano tsp of cayenne bay leaf tbl brown sugar canned plum tomatoes with 2 cups of the juice cups water lb kielbasa, cut into chunks
1877 BEER CHEESE SOUP Folks in Colorado take their beer and their soups seriously. This recipe came off a poster for a mining camp up in the Rocky Mountain National Forest near Grand Lake. It’s actually very good. For God’s sake don’t use light beer. Save that stuff to prime the outdoor privy. ¾ cup butter ½ cup thinly diced celery ½ cup flour 5 cups chicken stock 2 tbls Parmesan Romano Cheese ½ cup thinly diced carrots ½ cup thinly diced onion ½ tsp dry mustard 4 ozs Cheddar cheese 4 ozs Monterey Jack cheese 1 bottle dark or amber lager beer Salt and pepper to taste
Garnish: 1½
½ ½ 1
tbls chopped fresh flat-leaf parsley cup finely chopped red onion cup grated jalapeno Monterey Jack cheese cup sour cream
Prepare peas Louis’s way. See Chapter 13: Beans Heat the olive oil in saucepan. Sauté the onion and red bell pepper until soft, about 3 minutes. Add the garlic and sauté for 30 seconds. Add the seasonings. Stir and cook for 1 minute on low heat. Add the sugar, plum tomatoes, tomato juice, and water. Add the drained beans and hock 3 and simmer on low heat for 1- /4 hours, or until the beans
Melt butter; sauté vegetables until done but not browned. Blend in flour, dry mustard and MSG. Slowly add chicken stock, bring to a boil; cook, stirring, 5 minutes. Blend in cheddar cheese, Parmesan-Romano 262 Cajun In The Kitchen, ©2010, 2013
cheese, and beer. Let simmer over low heat for 30 minutes. Season with salt and pepper to taste.
½ 4 2 8 8 1 1
Serve with Sourdough Bread and of course, beer.
SOUPE A L’IVROGNE (Drunkard’s Soup) 2
tbls Salted herbs ¼ lb salt pork, cut into small cubes 3 large onions, chopped 6 sliced white bread, cubed 8 cup beef stock Salt and ground black pepper
¼ 6 2 8
Put all of the ingredients from the fish down to the lemon in a large kettle. Over heat, pour on boiling water or stock. Add mushrooms, cover and cook for 20 minutes.
Soak herbs in cold water, then drain. Fry salt pork until crisp and brown in a large, heavy frying pan. Add onions and sauté until browned. Add bread cubes to the frying pan; toss to coat well. Place frying pan in a preheated 350 deg F oven for 15 minutes to toast bread lightly.
Strain the liquid into another pan and boil to reduce. Add a bit of the hot liquid to the beaten yolks, whisking constantly. Add more liquid until the yolk mixture is hot.
Transfer mixture to a large, heavy saucepan. Add beef stock and salted herbs. Simmer gently for 1 hour. Adjust seasoning with salt and pepper.
Add dissolved arrowroot and egg mixture to the pot of broth and heat, but do not allow to boil. Place fish and shellfish on a platter and pour the sauce over them. Garnish with croutons or toasts.
GULASCHSUPPE (GOULASH SOUP) 2
¼ 3 3 1 1 1 2 6 1
¼
cup onion; chopped cup shortening green bell peppers; chopped tbls tomato paste lb beef cubes; 1-inch cubes tsp Tabasco® tsp Szeged Hungarian Paprika® garlic cloves; minced cup beef broth tbl lemon juice tsp caraway seeds
STEW CRAB STEW Simple and very good. Very similar to Paula Dean's from her restaurant in Savannah, GA, Lady and Sons. 2 tbls butter 2 shallots, chopped 1 can condensed cream of potato soup 1 can condensed cream of celery soup 1 soup can milk 1 soup can half-and-half 1 lb crabmeat, picked free of any broken shells ¼ tsp cayenne pepper ¼ tsp Old Bay Spice ¼ cup dry sherry Salt and freshly ground black pepper
Fry onions in hot fat until transparent. Add green peppers and tomato paste. Cover and simmer 10 minutes. Add lean beef cubes and remaining ingredients. Simmer about 1½ hours, until meat is tender. Add cubed potatoes if you like and simmer until potatoes are done.
BOURRIDE A LA TOULONAISE
In a large saucepan, melt the butter and sauté the onion until translucent, 3 to 4 minutes. Add the soups, milk, and half-and-half. Add the crabmeat and bring just to a boil. Add the sherry and salt and pepper, to taste. Serve immediately with a chilled bottle of white wine. Your choice.
(Seafood Soup) 2½ 2 1
½ 2 1 1
tsp thyme garlic, cloves tbls parsley mussels crawfish medium lemon quart fish stock lb mushrooms, stems removed egg yolks tbls arrowroot, dissolved in 1 tsp water croutons, garlic or 8 garlic toasts
lbs assorted fish, cut into pieces if large medium tomatoes, peeled, seeded and chopped leek, chopped cup fennel, chopped medium potatoes, quartered medium red onion, chopped bay leaf 263
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and salt or pepper to taste. Add the chicken pieces and heat over a low flame.
ITALIAN VEAL STEW 1 3 2 2 1 1 2 2 1 3 1
large onion, chopped tbls water cloves garlic, minced stalks celery, chopped green pepper, chopped red pepper, chopped tbls EVOO lbs lean veal stewing meat, in 1” cubes cup dry white wine tbls tomato paste tsp salt ½ tsp basil ½ tsp oregano 4 carrots, scraped, trimmed and cutin chunks 5 potatoes, peeled and cut into chunks Fresh ground pepper
COWBOY STEW Found this in the Kansas City Star newspaper sent in by someone’s grandmother who grew up in the late 1890’s. She said this was a modern variation of a popular stew cooked on the old cattle drives out of Texas heading north to the Kansas railheads. It’s real close to chili but with enough difference to make it a darn good stew when it’s real cold outside, which is common around Kansas City from late October through April. Damn, I hated the cold wind there……. 1 lb stew beef 2 tbls oil, lard is better, but…….. ¼ cup flour 1 packet taco seasoning mix 1 can Rotel®, undrained 1 can diced tomatoes 1 cup refried beans ½ cup each, diced onions, green/red peppers, celery and parsley) 2 16-oz cans pinto beans (drained) 4 cloves roasted garlic 1 cup beer, at room temperature Large zip-top bag
Serve over pasta or rice. Spray the bottom of a large heavy-bottomed pot with cooking spray. Heat pan briefly on medium heat. Add onions and water. Cook onions on medium heat for 5 minutes, adding water if necessary to prevent sticking. Stir in garlic, celery, and peppers; cook 5 minutes longer. Remove from pot. Add oil to pot and heat briefly. Add meat and sear quickly on all sides. Add cooked veggies back to pan. Stir in wine, tomato paste and seasonings; cover and simmer for 45 minutes. Stir occasionally. Add carrots and potatoes; Simmer 1/2 hour longer, until tender. Season to taste.
Put flour and taco seasoning in bag. Add beef and coat well. In a large cast-iron kettle, (you want to be authentic don’t ya’?), sauté beef until brown. Place beef and remaining contents of bag into kettle. Smash the garlic cloves and add to beef. Stir in tomatoes, beer, refried beans and simmer five minutes. At this point you add the whole mess to a slow cooker. Turn to low. Pour pinto beans on top of beef mixture (do not stir pinto beans into mixture). Cover and slow cook for about 8 hours.
GEFLÜGELRAGOUT (GERMAN CHICKEN STEW) 3 2 2 2
tbls butter tbls chopped onions tbls flour cups beef stock ¼ dry port or red wine 2 thick lemon slices with peel 2 bay leaves 1¼ lbs pre-roasted chicken cut into bite-sized pieces Salt and fresh ground pepper Dash or two of wine vinegar
GROUND MEAT AND POTATO STEW 6 cups beer 4 heaping tbls roux 1 onion, chopped 1 bell pepper, chopped 1 clove garlic, chopped 2 carrots, sliced 1 lb ground meat 1 lb fresh sausage cut in 1” pieces 1 lb smoked sausage, cut in 1” pieces 5 medium red potatoes peeled and cubed Season to taste
Melt the butter in a heavy-bottomed non-reactive saucepan: add the chopped onions and cook until translucent. Add the flour, and cook until the roux is golden brown. Pour in the beef stock and port. Add lemon slices, bay leaves, salt and pepper. Allow the sauce to cook for about 20 minutes, stirring occasionally, then pour through a fine strainer, test for seasoning, and add vinegar
264 Cajun In The Kitchen, ©2010, 2013
Bring beer almost to boil to boil in pot. Add roux and stir well until roux is dissolved. Bring to low boil then add ground meat, fresh sausage, smoked sausage, onions, carrots, bell peppers and garlic. Season to taste. Cook on medium low heat for 1 hour. Stir occasionally Add potatoes to stew and let cook for ½ hour. Serve over rice.
Stir in tomatoes broken up with spoon and their liquid, tomato sauce, wine, bay leaf, basil, salt and pepper to taste. Heat until slightly thickened, about 30 minutes. Discard bay leaf. Add fish, placing firmest fish on bottom. Cover and simmer until fish begins to flake, about a to 10 minutes. Serve with sourdough bread NATURALLY..
MEXICAN STEW
CRAB STEW ½
cup roux 1 onion, chopped 1 bell pepper, chopped 3 cloves garlic, minced 3 stalked celery, chopped 1 can Cream of Mushroom soup 18 medium crabs, cleaned Crab fat, optional Salt and pepper
My mother gave me this recipe. She found it while clipping coupons out of the Memphis Commercial Appeal around 1965. This is one of the best stews I have ever eaten. 1 cup diced onions 2 garlic clove, finely chopped 1 tbl EVOO 3 cups cooked chicken, diced or shredded 3 tbls taco seasoning mix 1 tbl Tabasco® 2 cans ready-cut diced tomatoes, undrained 1 can black beans, drained 1 small can whole kernel corn, drained 1 small can diced green chilies, drained 1 cup chicken broth ½ tbl cornstarch
Sauté onions, bell pepper, garlic and celery in roux. Add in crab fat if desired. Clean crabs by removing back shell, remove spongy gill sections, eggs and small legs. Keep claws. Break body sections in half. Add to roux, onion, bell pepper mixture, cleaned crabs and claws. Add cream of mushroom soup and 2 cups water. Season to taste. Bring to boil and simmer covered 1-1/2 to 2 hours.
Cook onion and garlic in oil in large saucepan until tender. Add cooked chicken, taco seasoning, tomatoes, Tabasco, beans, corn and chilies.
VERY SIMPLE OYSTER STEW
Blend broth and cornstarch; add to saucepan.
Open a bottle of wine white for the cook. Heat 1 can of cream of celery soup to gentle boil with 2 tbl of butter and 2 tbl cream. Do not add water. Add ½ pint cleaned small oysters. Bring to a gentle boil again. Add ½ cup half & half. Gently simmer for five minutes, but never boil. Add 2 tbl of dry sherry, about 2 drops of Tabasco®, let it sit for a couple of minutes, do not boil. Serve with wine and oyster crackers.
Bring to a boil; reduce heat and simmer 15 minutes; stirring occasionally. Serve with cornbread for a hearty meal.
SAN FRANCISCO STYLE FISH STEW 2 1 1 1
½ 1 1 1 1 1 1 2
tbls EVOO onion, chopped green pepper, seeded and chopped medium carrot, thinly sliced cup celery, sliced clove garlic, minced large can plum or whole peeled tomatoes small can tomato sauce cup dry white wine bay leaf tsp dried basil, crushed salt and pepper lb mixed firm-fleshed white fish *
If more is required, open a second bottle of wine
SAUSAGE AND WHITE BEAN STEW 4 8
¼ 2 2 3 1 2
* Cod, haddock, halibut, monkfish, Pollock, rockfish, sea bass, swordfish, whiting and/or grouper, cut into 1½” pieces.
½ 2
In large kettle, heat oil. Sauté onion, green peppers, carrot, celery and garlic until onion is tender.
sausage Kielbasa links ozs dark beer or amber ale head cabbage, sliced strips of bacon, chopped 15-oz cans of white beans, drained large green peppers, chopped 14-oz can of diced tomatoes w/liquid medium sweet onions, chopped cup chopped fresh basil & oregano tbl Cajun Power®
265 Cajun In The Kitchen, ©2010, 2013
Sausage should be cut into bite sized pieces and browned with bacon. Remove fat. Add meat to slow cooker. Add remaining ingredients and slow cook for 6-9 hours.
bring to boil, then reduce heat. cover, and simmer 15 minutes, stirring often. stir in chicken and heat through. serve with rice.
LOW COUNTRY OYSTER STEW
BRUNSWICK STEW 2
lbs chicken pieces ¼ cup butter 2 medium onions, chopped 1 green pepper, chopped 3 stalks celery, chopped 2 cups water I used stock 2 16-oz can tomatoes, undrained 2 tbls chopped fresh parsley 1 tsp basil 1 tsp Worcestershire sauce 1 tbl Szeged Hungarian Paprika® 1 each, 14-oz pkg of frozen lima beans, corn & black eyed peas 3 tbls flour Tabasco® to taste Salt to taste
It really isn't that much harder than the first recipe but it damn sure is better. 6 tbls butter 6 scallions, white and green parts finely chopped ¼ cup finely chopped celery 1 clove garlic, peeled and minced 3 tbls all-purpose flour 2 cups milk 1 cup heavy cream ¼ tsp cayenne pepper 3 dozen oysters, shucked and liquor reserved 2 tbls dry sherry Salt White pepper Melt the butter in a heavy saucepan and cook the white parts of the scallions, celery and garlic until softened. Stir in the flour and cook for 2 minutes, then gradually stir in the milk and cream.
Sprinkle paprika and 1 tsp of salt on chicken. Melt butter in large pan; brown chicken. Add onion, peppers, and celery. Cook until onion is transparent. Add water, tomatoes, parsley, Worcestershire, Tabasco® and 2 tsp of salt. Bring to boil and simmer 30 minutes. If desired, remove chicken pieces; bone and return to pot.
Bring to a boil, stirring. Add the cayenne, salt and pepper to taste. Simmer 10 minutes, stirring frequently. Meanwhile, in another saucepan cook the oysters in their liquor until just firm- 2-3 minutes. Strain the oyster liquor into the stew and stir in well. Stir in the sherry, and taste and adjust the seasoning to taste. Fold in the oysters, and serve hot, sprinkled with the green scallion tops.
Add corn, peas and limas unless Aunt Sue is coming to dinner, then eliminate the limas. Return to boil and simmer another 20 minutes. Blend flour with enough water to make paste and add to mixture to thicken. Simmer 10 more minutes, stirring occasionally.
Be sparing with the salt since the oyster liquor will be salty.
As would be expected, goes very well with cornbread.
MULLIGATAWNY STEW
SAUSAGE AND CABBAGE STEW 7 1
slices of bacon lb country pork sausage ½ tbl garlic 1 large onion 1 large cabbage 14 oz can of chicken broth Salt & Pepper Cayenne Pepper
Great dish for cold weather... warm you all over GI….. 5 cups chicken broth 1 15½-oz can diced tomatoes 1 cup chopped celery 1 cup chopped tart apple ½ cup chopped carrots 2 tbls snipped parsley ½ cup chopped onions 2 tsp curry powder 1½ tsp lemon juice 3 cups cooked, cubed chickens 4 cups hot cooked rice
Fry several slices 6 to 8 slices of bacon in a cast iron skillet. Remove bacon when crisp. Drain drippings so that one table spoon’s worth remains in skillet. Fry sausage in bacon drippings until done. Add one large chopped onion. Season with salt, pepper and chopped garlic. Sauté for about 10 min. Place shredded cabbage in skillet. Add cooked bacon strips.
Mix broth, tomatoes, celery, apple, carrot, parsley, onion, curry powder, lemon juice, and ½ tsp pepper in saucepan. 266
Cajun In The Kitchen, ©2010, 2013
Season with cayenne to taste. Mix all ingredients in skillet. Add 14 oz can of chicken broth, cover and bring to boil. Reduce to simmer until cabbage is wilted. Remove cover, simmer for about 45 min until broth is reduced. Serve hot.
6 3 4 1 2
medium onions cut into 1 inch pieces large whole stalks celery, cut into 1” length cloves minced garlic quart hot water tsps Worcestershire sauce
In a large bowl, combine beer marinade: 4½ cups beer 1½ cups minced green onion 1 cup EVOO 1 cup minced green pepper 9 tbls Kikkoman’s® Soy Sauce 2 tsps Liquid Smoke 6 tbls brown sugar 3 tbls crushed garlic 3 tbls Lawry’s seasoned salt 1 tsp red pepper
OLD FASHIONED BEEF STEW You can still do this in a slow cooker, but to get it right takes a little preparation. Down South there isn’t any problem finding the beef bones cut (sawed) in half with the marrow fully exposed. Up North, you might have to ask for it. This produces the best stew flavor imaginable. 2 lbs stew beef ½ lb beef bones 4 cups Mirepoix, large pieces 2 cups small red or Yukon potatoes quartered 1 cup diced, peeled turnips 32 ozs of beef broth ¼ cup flour 2 garlic cloves, chopped 1 large sachet of thyme, rosemary, bay leaf & marjoram 1 30-oz can stewed tomatoes ¼ cup barley Red wine to taste Salt & pepper
Marinate meat overnight in refrigerator, covered. Drain meat from marinade (let drain for ½ hour) and save liquid. In a bowl or plastic bag combine flour, thyme, pepper and salt. Coat meat in flour mixture and brown in hot oil. Brown small amounts of meat at a time and set aside to drain. In remaining oil, add more if necessary, cook onions, celery and garlic until soft (or until onions are clear). In large pot mix hot water, Maggi, Worcestershire sauce and remaining marinade juice. Add onion and celery and let come to a boil. Reduce heat and simmer for at least two hours. Add potatoes, carrots, and mushrooms and simmer until vegetables are soft, about 45 minutes or more. Very good with heavy dark bread and beer.
Put flour in plastic bag with salt and pepper. Add meat and coat well. Sauté the beef with 1 crushed clove of garlic in a skillet with a little bacon fat or oil if you must. Remove and add to slow cooker. Add everything else and slow cook for 6-7 hours.
Bon apetit!
You want another old cook’s trick? Add ¼ cup sour cream before serving………..YUM
CHOWDER SEAFOOD CHOWDER
MISSOURI HILLBILLY STEW
6 2 2
This came from somebody I met up in the Ozark Mountains when I was a kid deer hunting up near Pilot Knob, MO. We ate it three nights straight and I could have gone a fourth. 6 lbs venison stew meat, 1 inch cubes 6 cans beer, dark is best but not Stout 1¼ cups flour 2 tbls salt 3 tsps crushed thyme 1 tsps crushed pepper 8 tbls cooking oil 3 tbls Maggi® seasoning 2 bay leaves 9 unpeeled potatoes cut into 1” cubes 12 quartered carrots
¼ 2 4 2 1½
½ ½ ½ ½ ½
ozs slab bacon, cut into ½” pieces tbls butter large onions, diced about 4 cups cup flour cups clam broth or juice white potatoes, peeled and diced sweet potatoes, peeled and diced tsps thyme lb shucked clams ¾ lb haddock, cut into -inch chunks lb shrimp, peeled and de-veined lb scallops lb shucked oysters
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4 cups half-and-half Fresh parsley, for garnish Salt and freshly ground black pepper
2 3 1
tbls minced garlic small poblano peppers, seeded and diced tsp salt ½ tsp pepper ¼ tsp each, ground cumin, dried thyme 1 tbl chicken bouillon granules 3 quarts chicken broth ½ bunch fresh cilantro leaves, minced 3 cups diced (large pieces) grilled chicken ½ cup (1 stick) unsalted butter ½ cup all-purpose flour 1 cup heavy cream Tabasco® to taste
In a large stockpot over medium heat, cook the bacon until browned. Add the butter and onions, and cook for 10 minutes. Add the flour and stir until well combined. Add 23 cups broth. Then add the potatoes, thyme, pepper, and salt and bring to a simmer. Cook until the potatoes are almost fork tender, about 10 minutes. Add the clams, haddock, shrimp, scallops, and oysters and simmer for 10 minutes. Add the half-and-half and heat through do not bring to a boil or the chowder will curdle. When finished, add parsley and serve.
CLAM CHOWDER NEW ENGLAND ¼ 4
¾ ¾ 1 3 4 14 1½ 1
¼ ¼
Heat the oil in a large stockpot over medium heat. Add the carrots, onions, celery, garlic, poblano peppers, salt, white pepper, cumin, and thyme. Sauté for 7 to 8 minutes, or until the vegetables begin to soften. Stir in the chicken bouillon. Add the chicken broth and cilantro, and cook for 10 to 12 minutes, or until the carrots are tender. Stir in the chicken and cook, stirring frequently, until the chowder is thick and the chicken is heated through. Shortly before the chowder is done, melt the butter in a large skillet over medium heat. Add the flour and stir to combine. Cook, stirring frequently, for 3 to 4 minutes to cook the flour. Do not allow the mixture to brown! Ladle 1 cup of the hot liquid from the stockpot into the skillet, whisking constantly.
lb salt pork medium cubed potatoes cup butter cup flour qt milk large chopped onions cans whole clams + liquid from 3 cans ozs of half & half tsp salt tsp heaping sugar tsp pepper tsp thyme
When the first cup of liquid is incorporated, add another 2 cups of liquid, 1 at a time. Pour the mixture in the skillet into the stockpot, whisking to blend. Cook, stirring frequently, for 3 to 5 minutes longer, or until the mixture begins to thicken. Remove the pot from the heat. Stir in the hot sauce, then the cream, and serve
Cut salt pork into small pieces and cook over low heat in a heavy pan until crisp and crunchy. Remove pieces and add onions. Cook over low heat, stirring frequently until the onions are golden yellow. Combine onions with potatoes in water to cover about 2 cups. Cook covered until potatoes are tender. Add clams and reserved clam liquid to potato-onion mixture. Simmer for a few minutes. Make a white sauce with butter, flour and regular milk. Add to clam mixture.
SAUSAGE BEAN CHOWDER ½
lb pork sausage 16-oz can pinto beans cups canned tomatoes cups water onion, chopped bay leaf cloves crushed garlic ¼ tsp thyme ½ cup potatoes, diced ½ cup green pepper, chopped Salt & pepper to taste 1 2 2 1 1 2
Remove from heat and cool. Add h & h and seasonings. Simmer for 10 minutes. Cool, then chill and refrigerate for 2 or 3 days.
MEXICAN CHICKEN CHOWDER This has lots of character. Doesn't mean it's hot, but with the Poblano peppers it does have a unique flavor. ¼ cup EVOO 3 large carrots, cut into ½ -inch dice 2 large onions, cut into ½ -inch dice 5 stalks celery, cut into ½ -inch pieces
Cook sausage in skillet and brown. Pour off fat. In a large kettle, combine beans, tomatoes, water, onion, bay
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leaf, salt, garlic salt, thyme and pepper. Add sausage. Simmer, covered for 1 hour. Add potatoes and green peppers. Cook covered for 15 minutes or until potatoes are tender. Remove bay leaf and serve.
In a large, heavy saucepan, cook bacon over medium high heat for about 10 minutes or until crisp. Chop coarsely and set aside. Drain off all but 1 tbsp. fat from saucepan. Add onions and savory. Cook, stirring occasionally, for 5 minutes or until softened. Add potatoes, carrots, water and salt. Bring to boil, cover, reduce heat and simmer for about 20 minutes or until tender.
CORN CHOWDER 2
strips bacon raw, diced small ½ cup onion, diced small ½ cup red pepper, diced small 2 cup sweet corn, cut from cob 3 tbls flour 3 cups chicken or vegetable stock 1 cup russet potatoes, diced medium 1 cup heavy cream 1 tbls fresh parsley, chopped Salt & pepper to taste
Cut cod into 1-inch chunks. Add to vegetables; simmer for about 5 minutes or until fish flakes easily. Add milk and pepper, heat through. Garnish with bacon and parsley.
BISQUE CRAB BISQUE ½ ½ ¼ ½ 4½
Render bacon over medium-high heat in a large sauce pan until crisp; add onions, peppers, and Florida sweet corn and stir for approximately two minutes; add flour and stir for one minute; add stock and stir until smooth, bring to a boil, add potatoes and simmer for 15-20 minutes to desired consistency; add cream and simmer 2 more minutes. Season with fresh parsley, salt, and pepper.
1 1 1 1 1½ 1
NEWFOUNDLAND COD CHOWDER Before potatoes became popular in the early 1800'sr, cod chowder was prepared with salt pork, cod and hard tack all boiled together. For variety, they added fresh corn in season with the potatoes and carrots.
cup chopped onion cup sliced celery cup of butler cup of flour cups shrimp water chicken bouillon cubes tbl ketchup bay leaf tsp seasoned salt cups crabmeat juice cup undiluted evaporated milk
Boil those shrimp skins you’ve been keeping for months in the freezer. Need about 4½ cups of shrino water. Sauté onion and celery in butter in large saucepan. Stir in flour. Gradually stir in water. Add bouillon cube, ketchup, bay leaf and seasoned salt. Heat to boiling; reduce heat and boil gently 5 minutes.
A chowder is a style of stew or soup that bears no resemblance to the main dish of either "fisherman's or fish and brewis". The "fisherman's brewis" came from the men out fishing who would use only one pot and have all the ingredients cooking at one time to save on time and fuel. Once cooked they would stir it all together and thus "fisherman's brewis". 4 slices bacon 2 onions, sliced 1 tsp savory 6 potatoes, peeled and cubed 3 carrots, sliced 4 cups water 1 tsp salt 1½ lbs cod fillets 1 can evaporated milk 2 tbls chopped fresh parsley White pepper to taste
Add crab meat and juice; stir to break up crab meat, Boil gently 5 minutes. Discard bay leaf. Stir in evaporated milk. Reheat to serving temperature do not boil. Add some creamed corn if you want “crab and corn” bisque.
SIMPLE LOBSTER BISQUE 2 cups cooked lobster meat, about 1 small lobster ⅓ cup dry sherry ¼ cup butter 3 tbls flour 2 cups half and half 1 cup heavy cream 1 tsp steak sauce Salt and pepper to taste
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Seasoned salt to taste
It is believed that the word "burgoo" originated in the 17th century on the high seas. These sailors used to subsist on an oatmeal-like porridge made from the Middle-Eastern grain, bulgur (or bulghur) wheat.
In a small bowl, combine lobster and sherry; set aside. In a medium saucepan over low heat, melt butter. Blend in flour and cook, stirring constantly, until smooth and bubbly. Gradually add H&H first, then cream, stirring constantly. Continue cooking and stirring until mixture is thickened; stir in steak sauce and salt, pepper, and seasoned salt to taste. Add lobster and sherry; cover and simmer lobster bisque for 5 to 10 minutes, stirring occasionally. Makes 4 cups of lobster bisque.
Where can I get some? The center of the burgoo universe is Owensboro, Kentucky. Owensboro is about mid-way between Cincinnati, OH and St. Louis, MO on the Ohio River. The largest city in western Kentucky, Owensboro is known as "The Bar-B-Q Capital of the World" This is due, in part, to the world renowned International Bar-B-Q Festival held on the Riverfront each May on the Friday and Saturday before Mother's Day. As part of the festival teams from charitable organizations, churches or businesses compete to be named the best. During the festival over 1,500 GALLONS of burgoo will be served up, by the cup (with a slice of white bread) or by the gallon (wide-mouth glass or plastic jar). You will also find live entertainment, a midway with rides and games, arts and crafts as well as other foods.
WILD MUSHROOM BISQUE 3 32 1 1 2½
½ 1 3
tbls butter ozs wild mushrooms- shitake, crimini, baby bella or button large onion, rough cut leek, cleaned and rough cut cups chicken stock cup heavy cream oz flour tbls butter
The recipe below is commonly found in and around Louisville, KY during the week prior to the Kentucky Derby. I had this a while back when I was in college. We loaded up the trunk with beer and headed for the Derby. Then an infield ticker only cost $10. The beer, about $1.90 a six-pack. Oh, for the good old days…….
Salt and pepper, to taste Fresh thyme, to taste In a soup pot, sweat onions, mushrooms and leeks in butter until translucent. Add flour and cook until tan and nutty smelling. Add chicken stock, simmer 1 hour.
LOUISVILLE BURGOO
Puree soup in a blender and return to soup pot. Add cream and fresh thyme to taste. Season to taste with salt and pepper.
½ ½ ½ ½ ½ ½
lb ground beef lb ground pork lb ground lamb gallon chicken stock gallon beef stock cup Worcestershire sauce 1 cup tomatoes, diced 1 large onion, diced 1 stalk celery, diced 1 small green bell pepper, diced 1 large potato, diced 2 large carrots, diced ½ cup peas ½ cup lima beans ½ cup yellow corn 2 tsps garlic, minced 2 tbls Tabasco Salt and pepper to taste
OK WHAT THE HECK IS BURGOO ? If you are like most people you have never heard of, much less eaten burgoo. This is one of those times it's definitely best to be in the minority. Burgoo is a savory stew made from a varying array of ingredients. It is often cooked in enormous iron kettles outdoors over an open flame. Cooking can take as long as 30 hours and flavor improves as it ages. It has been said that burgoo is more of a concept than a recipe. This is because there are as many different ways to prepare burgoo as there are people who prepare it. The meats could include any or all of the following meats: mutton (sheep/lamb), beef, pork, chicken, veal or opossum. You will also find some combination of these vegetables: potatoes, corn, lima beans, tomatoes, or okra. Of course there are also many spices to choose from as well. As you might imagine there are many people who keep their recipes a closely guarded secret.
Combine all ingredients and bring to a boil. Reduce heat and simmer for 4 hours, skimming the top as needed.
What does "BURGOO" mean?
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CHAPTER 20: CASSEROLES
1 1 1 1 1
This chapter could get ridiculous. There are thousands of possibilities. I’m going to list mostly family favorites and a few others that I have tried.
tbl sugar tsp salt 4-oz pkg cream cheese 8-oz carton sour cream 10-oz pkg egg noodles, cooked
Brown meat. Remove from pan add 1 tbl butter and sauté Trinity. Add meat, sugar, tomato sauce & simmer 30 minutes. Mix sour cream, green onions and cream cheese in separate bowl.
FAMILY FIRST AUNT SUE’S HASH BROWN CASSEROLE Got company coming? This is a great breakfast treat with eggs and sausage. Sue came up with this one years ago back when we lived in Leawood, KS and she and Uncle Ted lived in Prairie Village, KS. Dios Mio, that was a long time ago…. 3 12-oz packages hash brown potatoes, thawed 1 10¾-oz can cream of chicken soup, undiluted ½ cup butter, melted 1 12-oz carton sour cream ½ cup chopped sweet onion ¼ tsp each, Szeged Hungarian Paprika®, salt & pepper 2 cups Velveeta® cheese cubed ¼ cup butter, melted 2 cups cornflakes, slightly crushed Fresh savory, optional
Layer in greased baking pan noodles-meat sauce-white sauce-noodles- etc., etc.. Cover with grated cheddar cheese and bake 30 minutes at 350°.
UNCLE CARROLL'S CORDON BLEU CASSEROLE This is one of those experiments that actually worked. This is really good. 4 cups cooked turkey or chicken, cubed 3 cups cooked ham, cubed 1 cup shredded cheddar cheese 1 cup chopped red onion ¼ cup butter ⅓ cup all-purpose flour 2 cups half and half 1 tsp dill weed Pinch dry mustard & nutmeg
Topping
In a large bowl, combine first six ingredients. Spread into a greased 13x9x2 pan. Sprinkle with paprika. Cover top with cheese. Combine cornflakes and remaining butter; sprinkle on top. Bake, uncovered, at 350° for 45-55 minutes or until heated through. Garnish with chopped green onions, if desired.
1 2
¼ ½ ¼
You can make this a special meal by itself if you add 1 lb of pre-cooked Tennessee Pride® Country sausage. Hey, I said special so forget the Jimmy Dean’s and use the best. If you can’t find the TN Pride, I’m sorry. Maybe you should move….
cup dry bread crumbs tbls butter, melted tsp dill weed cup shredded cheddar cheese cup chopped walnuts
In a large bowl, combine turkey, ham and cheese; set aside. In a saucepan, sauté onion in butter until tender. Add flour; stir to form a paste. Gradually add cream, stirring constantly. Bring to a boil; boil 1 minute or until thick. Add dill, mustard and nutmeg; mix well. Remove from the heat and pour over meat mixture. Spoon into a greased 13-in x 9-in. x 2-in. baking dish.
AUNT BARBIE’S GROUND BEEF CASSEROLE This little ditty is one of Barbie’s concoctions. Like Sue, Barbie always came up with these simple meals that you could use to feed an army when they showed up for the weekend, which we often did….
For topping, toss bread crumbs, butter and dill; stir in cheese and walnuts. Sprinkle over the casserole. Bake, uncovered, at 350°F for 30 minutes or until heated through.
Anyway, this is good and easy. 1 lb ground chuck 1 chopped onion 1 green pepper, chopped 2 green onions, finely chopped 3 stalks celery, chopped 16 ozs of tomato sauce 271
Cajun In The Kitchen, ©2010, 2013
¼
AUNT BARBIE’S SQUASH CASSEROLE
2-3
2 lbs yellow squash – cooked & well drained 1 large onion, chopped 1 grated carrot 8 ozs sour cream 1 can cream of chicken soup 1 small jar of chopped pimentos, drained Salt & pepper to taste
1
cup chopped onion, sautéed in 1 tbl butter chicken breasts, boned, cut up and brown in butter package egg noodles
my addition…. Preheat oven to 350°F. Dissolve bouillon cubes in ½ cup hot water. In a bowl combine Hellmann’s Mayonnaise®, cheddar cheese, blue cheese dressing, eggs, salt, pepper, and dissolved cubes. Sauté chicken, add mushrooms and onion and sauté for about four minutes. In a separate bowl combine broccoli, mushrooms, and noodles then toss together wet mixture and vegetables to evenly coat. Place in an 8 by 8-inch baking dish that has been sprayed with nonstick cooking spray and cook for 45 minutes covered. Then remove cover and bake for additional 15 minutes to brown. Cool for 15 minutes before serving.
Sauté carrots and onions in tad bit of butter for a couple of minutes. Slice squash ½” and mix it altogether. Mix in 1 package of Pepperidge Farm Herb Stuffing and 1 melted stick of butter. Put ½ dressing mixture in bottom of casserole then squash mixture and cover with remaining dressing. Bake at 350° for 30-45 minutes.
MACARONI & HAM CASSEROLE Ben and Chelle have been eating this since they were little. An old stand-by. ¼ cup chopped bell pepper ¼ cup chopped onion 1 tbl butter 1 can cream of mushroom soup 8 ozs uncooked macaroni 1 cup diced ham ½ cup milk 1 tbl parsley ½ cup shredded Cheddar cheese Pepper to taste
BRATWURST & WILD RICE CASSEROLE 1 1 2 2
¼ ½ 2½ 2 1 2
½
Sauté the bell pepper and onion in butter for 5 minutes. Add ham and continue cooking until thoroughly heated. Cook macaroni until tender; drain. Combine all ingredients, except cheese; pour into a greased casserole dish. Bake at 350° for about 30 minutes, until bubbly. Sprinkle with cheese and bake just until melted. Serves 4
lb bratwurst sausage lb mushrooms onions cups wild rice cup flour cup heavy cream cups chicken broth tsp each of thyme, oregano and marjoram tsp salt tsps pepper cup almonds
Sauté sausage. Slice in small pieces. Sauté chopped onions and mushrooms in sausage fat and add to sausage. Cook wild rice in boiling water for 10-12 minutes. Drain. Mix flour with cream until smooth. Add chicken broth and cook until it thickens. Season with oregano, thyme, marjoram, salt and pepper.
BROCCOLI CASSEROLE
Combine with rice, sausage and vegetables. Bake in casserole dish for 30 minutes at 350° until bubbly. Sprinkle with slivered almonds around the rim.
This was one of my Mother’s standards. ¾ cup Hellmann’s Mayonnaise® 1¼ cups shredded sharp cheddar cheese ¼ cup blue cheese dressing 2 eggs ½ tsp salt 1½ tsp fresh ground black pepper 3 chicken bouillon cubes 6 cups broccoli, peeled stems and heads, chopped and blanched in salted water 12 ozs sliced mushrooms 272
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¼
lb butter eggs, beaten can cream-style corn can whole kernel corn, with liquid box Jiffy Corn Muffin mix ½ tsp salt ½ pint sour cream Sharp Cheddar cheese, grated
ZUCCHINI-CHEDDAR CASSEROLE
2 1 1 1
Jean makes this often. I think she got the receipt from her mother. Great side dish. 2 lbs zucchini, sliced 1 cup sour cream 2 eggs, divided 2 tbls flour 1½ cups Cheddar cheese, shredded 6 slices bacon, cooked until crisp, drained, crumbled ½ cup bread crumbs 1 tbl butter or margarine, melted
Preheat oven to 400°. Sauté onion and green chilies in butter until soft. In separate large mixing bowl, combine eggs with cream-style and whole kernel corn. Add to this mixture Jiffy Corn Muffin mix and salt. Using 9 x 13” pan greased with nonstick spray pour in the mixture of eggs, corn, muffin mix and salt.
Cook zucchini in a small amount of salted water until tender, about 15 minutes. Drain and sprinkle with salt. Lightly beat egg yolks; mix with sour cream and flour. Beat egg whites until stiff; fold into sour cream mixture. In a baking dish, about 12 x 7-inches, layer half of the zucchini, half of the sour cream mixture, and half the cheese; sprinkle with bacon.
Spoon on top of this the sautéed onions and green chilies. Place dollops of sour cream evenly on top, and cover all with grated, sharp Cheddar cheese. Bake 30 to 40 minutes at 400°. Cut in squares to serve.
Repeat layers of zucchini, sour cream mixture, and cheese. Combine crumbs and butter; sprinkle over the top of the casserole. Bake, uncovered, at 350° for 20 to 25 minutes. Serves 6 to 8.
CAJUN CRAB CASSEROLE 1 4 1
CORN CASSEROLE
½ ½ ½
This was another of my Mother’s specialties. I added the jalapenos and Cajun seasoning. If you’d had this as many time as I have, you’d want to pep it up too. 2 cans cream style corn 1½ cups Minute Rice ¼ lb butter 1 small onion ½ bell pepper 1 small jar pimentos 1 small jalapeno 1 cup Velveeta® cheese, grated 1 tsp Tony Chachere’s Creole Seasoning® Szeged Hungarian Paprika®
1 1 1
¼ ½ 1 1
pound Crab meat oz shrimp, boiled and finely chopped can evaporated milk cup water tsp cayenne pepper or to taste cup Italian bread crumbs stalk celery - minced clove of garlic - minced onion - chopped pound Velveeta® cheese, shredded tsp white pepper stick butter egg yolk
Sauté celery, garlic, and onions in butter until soft. Add flour and stir. Mix milk, water, and egg yolk. Add slowly while stirring. Add white and red pepper and cook 12 minutes, stirring frequently. Add crab and shrimp. Put into 13 by 9 inch greased casserole dish. Top with cheese and bake 15 minutes at 350°F. Sprinkle with bread crumbs, and bake another 5 minutes.
Sauté vegetables in butter. Add corn, 1-1/3 cups rice, pimentos then mix. Pour in 13x9 inch casserole dish. Cover with cheese and sprinkle with paprika.
ALASKAN CORN CASSEROLE Mom got this recipe from someone when she spent a summer in Alaska when my cousin Bob. He was stationed at Ft. Wainwright. It is very good with any kind of BBQ. 1 large onion, minced 1 4-oz can mild green chilies
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1 1 1 1 1 1
SHIPWRECK Strange name for a casserole but this is common fare in Canada. Again one of those recipes I picked somewhere and don't remember where. 2 large onions 1 lb ground beef 1 cup chopped celery 1 cup sliced turnips 1 can boiling water 2 medium potatoes ½ cup long grain rice 1 can tomato soup 1 tsp hot sauce Salt and pepper
½ 2 1 1
½ 4 2
pkg of uncooked Spanish rice mix 14½-oz can chicken stock 14½-oz can diced tomatoes, undrained small can diced green chilies, undrained lb ground beef 11-oz can whole corn cup sour cream tbls chili powder, divided cup shredded Mexican cheese, divided cup fresh cilantro, chopped cup onion, chopped green onions, chopped tbls minced garlic
In a large skillet, melt 3 tbls butter + 1 tbl EVOO. Brown rice and vermicelli until golden brown. Add tomatoes, chilies and chicken stock. Cover and simmer until all liquid absorbed.
Peel onions and slice over bottom of 2 quart casserole. Sprinkle with salt and pepper. Slice potatoes and turnips over onions. Salt and pepper. Pat ground beef over. Sprinkle with salt and pepper. Put rice on next, followed by celery. Mix soup, water and hot sauce together. Pour over top. Bake, covered, in 350 degree oven for 2 hours.
Brown beef in separate pan. Add onion and garlic. Cook for 3-4 minutes and remove from heat. Add 1 tbl chili powder, sour cream, ½ cup fresh cilantro and ½ cup cheese.
VIDALIA ONION CASSEROLE
When rice is done, combine beef mixture with rice mixture in large casserole dish. Cover with remaining cheese, cilantro and green onions. Bake uncover for 20 minutes at 375°.
A Georgia specialty. You will find this as a side dish just about everywhere good food is served. 4 medium onions, sliced 4 to 5 cups sliced 3 tbls butter 2 tbls all-purpose flour ¾ cup beef broth ¼ cup dry sherry 1 cup croutons, plain 2 tbls melted butter ½ cup shredded Swiss cheese 2 tbls grated Parmesan cheese Dash pepper
This is pretty mild. If you want to spice it up just a little, use Rotel instead of diced tomatoes. Add a little extra water to make up the difference in volume.
WILD RICE CASSEROLE 2 1 1 4 4 1
In a large skillet over medium low heat, cook sliced onions in 3 tbls butter until just tender. Blend in flour and pepper; stir until smooth and bubbly. Add beef broth and sherry; cook and stir until thickened and bubbly. Turn onions and sauce into a 1-quart casserole. Toss croutons with 2 tbls melted butter; spoon over the onion mixture. Sprinkle with Swiss cheese and Parmesan cheese. Place onion casserole under broiler until cheese is melted and lightly browned, about 1 minute. Serve onion casserole immediately.
½ ¼ ½
cups uncooked wild rice envelope dry onion soup mix tbls snipped parsley cups beef bouillon stalks green onions, chopped cup green pepper, chopped lb fresh mushrooms, sliced cup butter, melted cup heavy cream
Cook rice in beef stock, onion soup and one chopped green onion. Sauté remaining onions, green pepper and mushrooms in butter until soft. Combine rice and veggies in greased casserole dish with cream. Re-season if necessary. Add parsley and cook at 350° for 30 minutes
DR. LAYHER'S SPANISH RICE CASSEROLE On one of my many trips to my cardiologist, I found this in a magazine in the waiting room. It's actually pretty darn good.
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CHICKEN AND NOODLE CASSEROLE
SEAFOOD CASSEROLE
4 1 3
chicken breasts cooked and chopped large onion, finely chopped stalks celery, finely chopped ½ cup butter or margarine 3 tbls flour 2 cups milk 1 can cream of mushroom soup 1 cup mild Cheddar cheese 1½ cup onion tops optional ½ bell pepper 8 ozs elbow macaroni, cooked Salt and pepper to taste Progresso bread crumbs or cracker crumbs Szeged Hungarian Paprika®
3 1
lbs each cooked, shrimp, scallops, oysters, clams cup cooked rice ½ cup chopped sweet red pepper 1 cup sliced mushrooms 1 cup chopped celery ½ cup chopped Vidalia onion ¾ cup cream 1 can Cream of mushroom soup 1 cup Hellmann’s Mayonnaise® 1 tbl Tabasco® White pepper to taste Cook seafood, etc. in boiling water or steam. In butter, sauté peppers, onions, and mushrooms until tender. Toss all ingredients together and put in buttered baking dish. Cook at 375°, uncovered for 30-40 minutes or until heated through.
Preheat oven to 350F. Sauté onion and celery in butter until tender. Add flour to make cream gravy. Add salt and pepper to taste. Add 2 cups milk and cook until thick. Add 1 can cream of mushroom soup and 1 cup cheese.
MILWAUKEE CASSEROLE
Remove from heat. Add onion tops and bell pepper. Add cooked chicken breast; stir and add mixture to cooked elbow macaroni. Place in large baking dish or divide it into two equal portions can be frozen for later use. Serve with crackers and green salad.
A very good friend of mine in Kansas City went to school at Marquette. He knew every ethic dive from Green Bay WI to the Southside of Chicago. This came from a favorite watering hole near Marquette. 1½ pounds kielbasa cut into 3-inch pieces 3 10-oz cans Bavarian-style sauerkraut, rinsed and drained 3 large peeled Granny Smith apples, cored and cut crosswise into rings 1 medium onion, thinly sliced and separated into rings 1 can chicken broth ½ tsp caraway seeds 8 medium peeled red potatoes, quartered ¼ cup shredded Swiss cheese
Chop 2 more ounces of cheese. Sprinkle top with bread crumbs or crackers. Garnish with cheese and paprika. Start baking with foil on too 45 minutes to 1 hour. When bubbling, remove foil and let top brown about 20 more minutes.
CRABMEAT AND POTATO CASSEROLE 7 1 1 2 1 2
Place half of sausage in an electric slow cooker; top with sauerkraut, remaining sausage, apple slices, and onion rings. Pour broth over mixture, and sprinkle with caraway seeds. Cover with lid, and cook on high-heat setting for 4 hours or until apples and onion are tender.
½ 3 1 1 1
Place potatoes in a saucepan; cover with water, and bring to a boil. Cook 20 minutes or until tender; drain.
½ ½ ½
Arrange sausage mixture and potatoes on individual plates, and sprinkle cheese over sausage mixture.
3
¾
large white potatoes large onion, chopped fine bell pepper, chopped fine stalks celery, chopped fine 8 oz container sour cream cups Cheddar cheese lb butter tbls Cajun seasoning tbl garlic powder lb fresh white lump crabmeat tbl liquid crab and shrimp boil can cream of mushroom soup can cream of celery soup can creamy onion soup tbls Worcestershire sauce cup seasoned bread crumbs
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Boil potatoes with skin on until soft Let cool. Peel skin off of potatoes and cut into medium pieces. Set aside in large mixing bowl. Melt butter. Add onions, bell pepper and celery. Sauté until these 3 items are very soft.
BROCCOLI SOUFFLÉ 2½
cups chopped broccoli ¼ cup butter ¼ cup flour ½ tsp salt ¼ tsp pepper 1 cup milk 4 eggs, separated 1 tsp lemon juice 4 egg whites ¼ tsp cream of tartar Pinch of nutmeg
Stir in cheese, garlic power, sour cream, soups liquid crab and shrimp boil, Cajun seasoning, Worcestershire sauce and continue to cook for 10 minutes. Stir often to prevent sticking. Next, add crabmeat and bread crumbs. Continue to cook for 10 minutes. Pour mixture over boiled potatoes and stir until potatoes are well coated. Pour into a 4 quart glass oven dish. Sprinkle bread crumbs on top if desired. Bake at 375F for 20-25 minutes.
Cook broccoli in boiling water according to package directions. In a large saucepan, melt butter over medium-low heat; stir in flour, salt, and pepper until smooth and bubbly. Gradually add milk. Continue cooking, stirring constantly, until sauce is thickened.
LOUISIANA CRAB CASSEROLE ¼ 1 1 1 2 1 1 1
¼ ¼ ¼ 1
cup margarine or butter onion, chopped green bell pepper, chopped red bell pepper, chopped stalks celery, chopped 10-oz can diced tomatoes w/green chilies 5-oz package saffron flavored rice can mushroom soup cup parsley, chopped cup green onions, chopped cup shredded cheese lb lump crab meat
In a medium bowl, beat egg yolks lightly. Pour about half of the hot sauce mixture into the beaten yolks, stirring briskly. Return egg yolk mixture to saucepan and blend well; stir in lemon juice, nutmeg, and cooked drained broccoli. In a mixing bowl, beat egg whites with cream of tartar until soft peaks form. Fold egg whites into sauce mixture. Pour into a 1 1/2-quart baking dish. Set baking dish into a large shallow baking pan. Place in 350° oven then fill outer pan with about 2 inches of very hot water. Bake for 45 to 50 minutes, until soufflé is puffed and golden brown.
Preheat oven to 325°. Melt the margarine in a large skillet. Sauté onion, green and red peppers and celery until transparent.
CHEESE SOUFFLÉ
Add the tomatoes with green chilies and steam over low heat for 6 to 7 minutes. Remove from heat. Add rice to tomato mixture in skillet. Add the rest of the ingredients except the cheese. Mix well.
2 3 3 1
tbls grated Parmesan tbls butter tbls flour tsp dry mustard ½ tsp garlic powder 1½ cups milk, hot 4 large egg yolks 6 ozs sharp cheddar 5 egg whites plus 1 tbl water ½ tsp cream of tartar Pinch kosher salt Butter, room temperature
Spoon into a 3-quart casserole dish. Sprinkle the cheese on top. Bake at 325°for 40 minutes or until bubbling.
SOUFFLÉS A soufflé is nothing more than a fancy casserole but done properly, soufflés are really something. Sublimely soft, foaming masses of eggs that rise to lofty heights and never fail to delight all who see and all who taste. Rumor has it that soufflés are difficult, temperamental and can fall flat on you, and there is some truth in that, but what I'd like to point out is that some soufflés are more difficult than others. I don't have any of those here. Mine are simple and good. Wouldn't have it any other way…..
Use room temperature butter to grease an 8-inch soufflé mold. Add the grated Parmesan and roll around the mold to cover the sides. Cover with plastic wrap and place into the freezer for 5 minutes. Preheat oven to 375 degrees F. In a small saucepan, heat the butter. Allow all of the water to cook out. 276 Cajun In The Kitchen, ©2010, 2013
In a separate bowl combine the flour, dry mustard, garlic powder, and kosher salt. Whisk this mixture into the melted butter. Cook for 2 minutes.
Get all the ingredients together and prepare the coffee, make sure the chocolate is chopped. Melt butter in a sauce pot over low heat, whisk in flour and milk and cook until it thickens. Stir in chocolate and stir constantly until it's melted. Remove from heat and add coffee, vanilla, and half the sugar. One at a time, add the egg yolks while whisking constantly.
Whisk in the hot milk and turn the heat to high. Once the mixture reaches a boil, remove from the heat. In a separate bowl, beat the egg yolks to a creamy consistency. Temper the yolks into the milk mixture, constantly whisking. Remove from the heat and add the cheese. Whisk until incorporated.
Butter a 2-2 1/2 quart soufflé or baking dish. In a perfectly clean and dry bowl , whisk the egg whites to soft peaks and gradually whisk in the remaining sugar and continue to whisk until the peaks stiffen. Gently fold the egg whites into the soufflé base and pour into the prepared baking dish.
In a separate bowl, using a hand mixer, whip the egg whites and cream of tartar until glossy and firm. Add 1/4 of the mixture to the base. Continue to add the whites by thirds, folding very gently.
Bake for 35 - 40 minutes until the soufflé rises 2 inches above soufflé dish. Dust with confectioners’ sugar and serve immediately because the soufflé will deflate in less than two minutes.
Pour the mixture into the soufflé. Fill the soufflé to 1/2inch from the top. Place on an aluminum pie pan. Bake in the oven for 35 minutes.
SWEET POTATO SOUFFLÉ 4 1 2
½ ½ ½ 1
GRAND MARNIER® SOUFFLÉ
cups mashed sweet potatoes cup sugar eggs cup milk tsp salt stick butter or margarine (melted) tsp vanilla
½ ¾ ½ 1½ 5 3 1 2 1
Mix well. Pour into buttered pan
Topping 1
½ ½ 1
cup brown sugar cup flour cup butter or margarine (melted) cup pecans
½
cup butter cup flour tsp salt cups milk eggs, separated egg whites cup sugar tbls lemon juice tsp grated lemon rind cup Grand Marnier®
Grease a 2 quart soufflé dish lightly and sprinkle it with sugar. Cut a strip of wax paper or foil about 30 inches long and 6 inches wide -- long enough to overlap itself by at least 2 inches when wrapped around the dish.
Crumble topping evenly over potato mixture. Bake at 350° for 35-45 minutes uncovered.
Fold it in half lengthwise, then grease one side with butter and sprinkle with sugar. Tie the paper as a collar around the soufflé dish, sugared side in, so that it extends at least 2 inches above the dish. Secure the ends of collar with paper clips or straight pins.
CHOCOLATE SOUFFLÉ 3 3 1½ 12
tbls all purpose flour tbls unsalted butter cups milk ozs bittersweet baking chocolate, chopped ½ cup brewed strong coffee 1 tsp vanilla extract ½ cup granulated sugar 5 egg yolks 7 egg whites Confectioners’ sugar
Melt butter over low heat in saucepan -- don't let it brown. Remove from heat, add flour and salt and mix until smooth. Add the milk, a little at a time, stirring constantly. Return to heat, stirring constantly, until thickened and smooth. This is best done with a wire whisk. Remove from heat. Separate the eggs. Set egg whites aside. Beat the 5 egg yolks until thick. Add hot cream sauce, a small amount at a time, beating constantly until all the sauce has been added and mixture is a creamy custard. Set aside to cool.
Preheat oven to 375º.
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Preheat oven to 350F. Beat all eight egg whites until soft peaks from when the beater is lifted gently. Add sugar gradually, beating constantly until a stiff meringue is formed. Gradually beat in lemon juice, a few drops at a time. Stir the lemon rind and Grand Marnier® into the egg mixture, stirring well. Add all at once to egg whites, folding thoroughly using quick, light strokes. Pour into the soufflé dish and set dish in a pan containing one inch of hot water. Bake for one hour. Remove from oven and carefully remove paper collar. Serve at once, dishing it out with a large spoon.
Stir in rice and ½ of the bread, cook a little longer, season to taste. Turn into a 3 qt. casserole, sprinkle bread crumbs bread crumbs over. Bake at 375° for 45 minutes.
SWEET POTATO CASSEROLE 3
½ ¼ 2 2 1 1 /3 1 1 /3 1 1
A COUPLE MORE CASSEROLES POTATO CASSEROLE 2
½ 1
½ 2 1
½ 10 2
½
lbs frozen hash brown potatoes cup butter, melted tsp salt tsp pepper cans cream of chicken soup pint sour cream cup onion, finely chopped ozs Cheddar cheese cups corn flakes, crushed cup butter, melted
cups mashed sweet potatoes cup heavy cream cup butter, softened cups sugar eggs, beaten tsp vanilla cup milk cup light brown sugar cup butter melted cup pecans, chopped tsp each nutmeg & allspice
Preheat oven to 375°. Blend sweet potatoes, softened butter sugar, eggs, vanilla and milk. Pour mixture into a casserole dish. In a separate sauce pan, simmer cream and brown sugar until it dissolves. Cook until it reaches the soft boil stage on a candy thermometer 235-240°. Remove from heat and beat well. Add melted butter and pecans. Pour this mixture over the sweet potato mixture and bake until very hot and beginning to brown.
Thaw potatoes and combine with butter, salt, pepper, soup, sour cream, onion and cheese. Put into casserole dish sprayed with cooking spray.
CHICKEN FETTUCCINE CASSEROLE ¼ ¼
SHRIMP CASSEROLE
1 1 1 5 2 1 1 1
1 1
cup chopped onion cup diced celery ¼ lb butter 1 can pimento 1 cup water save water from boiled shrimp 1 cup onion tops 1 cup bell Pepper 3 cloves garlic 1 can cream of mushroom soup 2½ cups cooked rice 1 can cream of shrimp soup 1 cup chopped parsley 4 slices toasted bread 3 cups cooked shrimp boiled-retain water Salt, black pepper, red pepper to taste
½ ¼ 2
¼ 1 1 1½
cup butter cup flour cup milk cup chicken broth large chicken, cooked and boned ozs Fettuccine, cooked and drained cups sour cream 10-oz frozen spinach, cooked and drained package fresh mushrooms can sliced water chestnuts cup chopped celery cup lemon juice tsps Cajun seasoning tsp cayenne tsp Szeged Hungarian Paprika® tsp salt and pepper cups grated Monterey Jack cheese
Preheat/bake Oven: 300°. Melt butter and flour together, stirring constantly. Add milk and chicken broth. Continue stirring; cook until thickened. Add remaining ingredients except cheese. Put into buttered casserole dish and top with cheese Monterey Jack.
Cook onion, bell pepper, celery and garlic in margarine until tender. Add soup, water, parsley, green onions, chopped shrimp and pimento. Heat thoroughly.
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POLISH POTATO CASSEROLE
CREOLE COUNTRY CASSEROLE 1 1 1
Every now and then my concoctions actually turn out to be memorable. This was a “throw it together to see what we get” casserole that turn out to be a keeper. Trust me when I tell you the measurements are approximate. 3 lbs Yukon Gold potatoes (about 6) ¼ cup salted butter ¾ cup chicken broth 2 cloves garlic, crushed 2 tbls cider vinegar 2½ lbs kale, coarse stems discarded 2 cups Muenster cheese, coarsely grated 1 lb smoked kielbasa, cut crosswise 2 large onions, thinly sliced Salt and pepper
¼ 3 1 1
¼ 2 1 1
½
3 oz pkg of cream cheese can condensed golden mushroom soup tsp salt tsp ground red pepper cups cooked rice cups crawfish tails cup frozen green peas, thawed cup chopped pimientos tbls butter or margarine cup each chopped onions and celery clove garlic, minced cup grated Cheddar cheese
Melt cream cheese. Mix with soup, seasonings, rice, crawfish, peas, and pimientos. Melt butter in a medium skillet. Add onions, celery, and garlic; cook over medium heat until tender crisp. Combine with rice mixture. Turn into a shallow 2-quart casserole. Top with cheese. Cover and bake at 350° for 25 to 30 minutes, or until bubbly.
Arrange a rack in the middle of the oven and preheat to 450°. In a kettle combine the potatoes, peeled and quartered, with enough water to cover them by 2 inches, bring the water to a boil, and boil the potatoes for 15 minutes, or until they are tender.
HUNGARIAN SPAGHETTI CASSEROLE 3 2 1 2 1 1
lb ground meat may substitute shrimp large onions large bell pepper large toes garlic cup celery, chopped 16-oz can tomato sauce ¼ lb butter 1 16-oz can mushrooms, sliced 1 16-oz jar olives, chopped 2 lbs No. 4 spaghetti 2 lbs Velveeta® cheese Salt and Creole seasoning to taste
Transfer the potatoes with a slotted spoon to a colander, reserving the cooking liquid, and force them through a ricer into a bowl. Add the butter, ½ cup of the broth, the vinegar, and salt and pepper, to taste, and combine the mixture well. Bring the reserved cooking liquid to a boil, add the kale, and boil it for 10 minutes, or until it is crisp-tender. Drain the kale in the colander, refresh it under cold water, and press out the excess water. Stir the kale and 1 cup of the Muenster into the potato mixture and spread the mixture in a buttered 9 by 13-inch baking dish.
In a large pan, brown ground meat and add onions, bell pepper, celery, garlic, tomato sauce and seasonings. In a smaller pan, sauté olives and mushroom in the butter. After sautéing, add butter mixture to ground meat mixture. Boil spaghetti, rinse and drain.
In a large skillet brown the kielbasa over moderate heat and transfer it to a bowl with the slotted spoon. In the fat remaining in the skillet cook the onions and garlic over moderate heat, stirring, until they are golden and stir them into the kielbasa. Scatter the kielbasa mixture on top of the potato mixture, sprinkle it with the remaining Muenster, and pour the remaining ¼ cup broth on top.
Casserole is prepared with layers of spaghetti, cheese and meat sauce. Always finish with the meat sauce on top. The casserole is more flavorful with multiple layers.
Bake the casserole until heated through, about 20 minutes. Sprinkle with Parmesan cheese.
Bake at 350° for 1 to 1-1/2 hours.
Oh yeah it’s good.
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WHITE RUSSIAN CASSEROLE
RUSSIAN HEARTY CASSEROLE
10 2 2 2 1 8
potatoes large onions, sliced cups chopped cabbage cups chopped cauliflower large can white kidney beans cups garlic, crushed ¼ cup fresh dill, chopped 2 tbls cream cheese 4 tbls plain yogurt ¼ cup plain soy milk (or just use more yogurt) 4 slices bacon 2 tbls sesame seeds canola oil Szeged Hungarian Paprika®, salt & pepper
Another great recipe from my time at the Defense Language Institute (Russian School) in Monterey, CA. 4 washed potatoes 2 washed carrots 4 tbls bacon fat or EVOO 3 cloves of garlic, chopped 1 yellow onion, chopped 1 tsp dill ¼ cup red bell pepper, chopped ¼ cup green bell pepper, chopped 2 fresh tart apples, cubed 2 tsps mustard seeds, crushed 2 cups green cabbage, shredded 2 cups red cabbage, shredded I lb Polish Kielbasa, sliced ½” thick 1 15-oz can sauerkraut, drained ½ cup chicken broth 2 tbls brown sugar 2 tbls parsley, chopped Salt & pepper to taste
Boil or microwave the potatoes till nearly done. When cool enough, remove the skins Fry the sliced onions in a little oil till soft Add the chopped cabbage, the chopped cauliflower, and 6 cloves of the crushed garlic, and fry till the cabbage and cauliflower are just tender. Melt the cream cheese, and add to it the soy milk, yogurt and dill. Mix together, and add to the vegetable mixture. Drain and rinse the white beans, and add to the vegetable mixture. mix thoroughly, and add salt & pepper to taste. Slice the potatoes into rounds, and put half the slices on the bottom of an oiled baking dish. Fill with the mixture. Fry the bacon. Cover with the remaining potatoes Mix the remaining 2 cloves of crushed garlic with a little bit of oil and spread over the potatoes.
Preheat your oven to 350°. Parboil potatoes and carrots in boiling water for about 10 minutes. Drain and cut them into ¼ -inch slices. In a large deep skillet or Dutch oven, heat the oil and garlic. Add onions, dill, peppers, apples, and mustard seeds. Sauté until vegetables and fruit are softened. Add the cabbage, stirring until cabbage is wilted. Add the potato and carrot slices, sausage, sauerkraut, chicken broth, sugar, parsley, and ground peppercorns to taste. Simmer uncovered for 10 minutes. Carefully place hot mixture in a casserole dish, cover, and bake for one hour.
Sprinkle with paprika. Bake at 325 for about 20 minutes. Sprinkle with the sesame seeds, bake a few minutes more. Serve immediately. Variations: Use basil or cilantro instead of dill.
Serve with fresh baked bread and your favorite beer and of course ice cold shots of good Russian pr Polish vodka. A hearty meal anytime. It’s especially satisfying when it’s a cold blustery winter’s day outside on the plains of Kumchatka (Siberia) Russia. Enjoy! Skol...!
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CHAPTER 21: BREAKFAST
1 1 1 1 1 1
Cajun/Southern breakfasts are nothing if not hearty. They had to be, Cajuns made a science of eating before the sun came up. Long before my time, the people of the south worked hard at raising crops, feeding and milking, and putting up meat and vegetables to get them through the winters. Often, they had to hunt for food and dined on such things as wild boar, deer, quail, grouse and the like. And when the weekend came they were ready to sit and dine leisurely over a big breakfast while, often, having a friend or neighbor over to share the morning.
tbl onion powder tbl mustard seeds tsp ground cumin tsp red pepper flakes tsp Cajun seasoning blend tsp black pepper
In a large bowl, combine all ingredients & mix well. Cover bowl and refrigerate for 72 hours, mixing each day a time or two. Wrap in rolls similar to a sausage log on day 3. Return to refrigerator and allow to firm up. Unwrap rolls, place on smoking rack. Smoker temperature at 180°. Also go to internal temperature of 156°. Cool & wrap in tin foil, refrigerate or freeze.
Southern (and certainly not Cajun) cooking, by today’s standards, is not always considered healthy because it contains a lot of rich ingredients such as cream, butter, eggs and other fat. The cuisine has a lot of fried foods, too. But, as I said before, I have found no other cooking in the world to be as tasty and as soul satisfying as southern cooking.
Note: Keep meat and water cold. You do not want fat to smear (it did but with no adverse effects, at least it seemed greasy to me). Can use garlic powder or minced garlic. I used mustard powder instead of seeds. I also used ground chuck, 80/20 blend.
I like breakfast. Having spent half my lifetime on the road,
This goes way back to even before the war. The War of Northern Aggressive silly. About 8 to 10 slices white bread 1½ cups milk 1 whole egg plus 1 egg yolk 1 tsp vanilla extract ½ cup pure sorghum molasses Pinch of salt A large pinch of baking soda
TOAST WITH SORGHUM TOPPING
Bread may be toasted before dipping or not. The choice is yours. Place milk, egg, egg yolk, vanilla, and salt into a rather shallow dish (big enough to accommodate a slice of bread lying flat) and beat with a fork until thoroughly mixed. Heat a skillet or a griddle until cold water sizzles on contact.
I usually had a good breakfast. Well yes, because I was on an expense account, but I really do like breakfast……..
Dip bread, one slice at a time, coating each side of the bread completely with the egg-milk mixture then place on griddle. Cook 3 or 4 minutes or until lightly browned on one side, turn and cook the other side in the same manner.
Here are some of my favorites.
CAJUN BREAKFAST SAUSAGE I finished smoking this yesterday evening. It is pretty close to the real thing to me. I will do it again. It took 9 hours to cook at 180 degrees. Try it, you might like it also. It is not hot spicy, just breakfast sausage like spicy. 3 lbs ground beef 1 cup cold water 2 tbls Morton Tender Quick salt 1 tbls liquid smoke 1 tbls garlic juice
Spread each cooked slice with butter and top with cooked Sorghum Molasses topping. Topping: Have the skillet very warm. Pour in molasses and sprinkle baking soda over the top. Stirring constantly, bring the mixture to a boil and cook until hot and frothy. Serve over pancakes, biscuits or French toast.
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Milk
CORNED BEEF HASH
First you make a roux……
¼
lb Yukon Gold potatoes, unpeeled, cut into ½”dice 2 tbls butter 1 large mild yellow onion, cut into ½ -inch dice 1 green pepper, seeded, cut into ½ -inch squares 1½ lb cooked lean corned beef, cut into ½” dice 3 ozs milk ½ cup finely chopped fresh flat-leaf parsley 2 tbls finely chopped fresh chives 4 tbls vegetable oil Salt and freshly ground pepper, to taste
There are no measurements because this is all done by feel and taste. Fry ham, sausage or bacon and set aside when done. Then make a roux. When the roux is light to medium brown, thin the mixture with a little water. Be careful, this will be very hot and will bubble quickly. While still thick, add milk to whatever consistency you want. You have to bring gravy to a boil to know the true consistency. Add crumbled fried meat, a little paprika and a little cayenne pepper and a couple of good shakes of Cajun Worcestershire sauce. Salt and pepper to taste. Serve over homemade biscuits.
In a saucepan, combine the potatoes with lightly salted cold water to cover. Bring to a boil over high heat, reduce the heat to medium and simmer, uncovered, until just tender enough to pierce with a fork, 5 to 7 minutes.
APPLE DUMPLINGS 2 cans of Pillsbury® croissants 4 granny smith apples 1½ bottle of Sprite About ½ stick of butter
Meanwhile, in a large nonstick fry pan over medium heat, melt the butter. Add the onion and bell pepper and sauté until the onion is tender-crisp, 4 to 5 minutes. Set aside.
Cut the apples into wedges. Open croissants and lay them individually on the counter. Roll an apple wedge into the croissant.
Drain the potatoes and place in a bowl. Add the onion and bell pepper; set the fry pan aside and do not wash it. Add the corned beef, milk, chopped parsley and chives to the bowl. Toss to mix well, taking care not to mash the potato pieces. Season with salt and pepper and toss again.
Place in a baking pan. Then take sugar and pour evenly over the dumplings. Place about a teaspoon of sugar over each dumpling.
Heat 2 Tbs. of the oil in the reserved fry pan over medium heat. Add the hash mixture, pressing it down with the back of a spatula to form an even, compact cake. Reduce the heat to medium-low and cook, shaking the pan occasionally, until crusty and lightly browned on the bottom, about 15 minutes. If the hash cake does not move freely, use the spatula to loosen the edges. Invert a large heatproof plate over the pan. Using oven mitts, firmly hold the pan and plate together and invert them. Lift off the pan.
Pour Sprite or 7-up over the dumplings, about ½ way up the pan. Bake at 350 degrees until golden brown. Let cool for about 10 minutes, then enjoy.
CAJUN BREAKFAST POTATOES 3
½ ¼ ½ 2 1
Heat the remaining 2 tbls oil in the same pan and slide the hash cake, browned side up, back into it, tucking any stray pieces back into place. Cook until the other side is crusty, about 10 minutes more. Unmold onto the same plate and cut into wedges. Garnish with parsley sprigs and serve hot.
large baking potatoes lb sliced bacon cup hot sauce lb Andouillé sausage eggs, well beaten green onions, chopped
Peel and rice potatoes, set aside. Cook bacon until crisp in a large cast iron skillet, set aside bacon, reserve grease. Finely chop Andouillé and set aside. In a large bowl, combine potatoes, beaten eggs, hot sauce and Andouillé. Mix well and press into thin patties.
SAWMILL GRAVY Using good country sausage, this is one of Aunt Sue’s favorites. Country Ham, sausage, or bacon grease Salt, pepper, Szeged Hungarian Paprika®, cayenne Flour Cajun Power® Worcestershire Sauce Water
Cook each patty in the reserved bacon grease until golden brown, drain on paper and serve hot. Top each portion with crumbled bacon and green onions.
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cook until mixture thickens. Remove from the heat and set aside. In a deep skillet, melt remaining margarine at 300. Pour in well beaten eggs and cook until surface bubbles, but still runny. Add sausage mixture and cover. Remove from the heat and allow to set for 10 minutes. Turn the mixture over carefully onto a heated platter. Sprinkle top of eggs with the remaining seasoning and serve. Serves 4.
WEST TENNESSEE BREAKFAST From my cousins from Obion County, TN. Sally Jackson (my cousin) was Jean's roommate in college her freshman year. Small world, huh? 6 large eggs ½ lb bulk pork sausage 1 15-oz can White Hominy (or yellow) ½ small green pepper, diced 2-4 scallions, chopped Touch of hot sauce Salt, pepper Splash of milk
PORTUGUESE FISHERMAN This recipe comes from a restaurant in Mystic, CT call The Kitchen Little. This is fabulous. Spicy, but fabulous. 1 red pepper, sliced thin 1 large Vidalia onion, sliced thin 1 cup chicken broth 1 lb ground chorizo 1 lb ground linguica ½ cup V8 juice ¼ cup Szeged Hungarian Paprika® ¼ cup cayenne pepper 8 eggs ¼ cup water 2 tbls butter 10 ozs jalapeno cheese, shredded
Dice/chop vegetables while pre-heating skillet over medium high heat. Drain hominy and have ready. Beat eggs in bowl with milk (or cream) and pinch of salt and pepper. Brown sausage in skillet and remove with slotted spoon. Pour off all but one tablespoon sausage grease. Sauté green pepper and scallions in sausage grease for a minute or so. Pour in drained hominy and continue sautéing. At this point add any herbs you desire. This is optional. But, sage, savory, chervil, thyme, fresh parsley are nice additions to this recipe. You want to try to match the herbs/seasonings in the sausage you used. Reduce heat to low. Pour in beaten eggs. Cover skillet Let cook until eggs are of desired firmness. Do not overcook The white hominy, brown sausage, and green pepper/onions makes for a very colorful (hence calico) presentation.
In a small pot, over high heat, combine the sliced peppers, onions, and chicken broth and bring to a boil. Reduce the heat and simmer until crisp and tender, about 3 minutes. Add the chourico, linguica, V8 juice, paprika, and cayenne pepper to the pepper mixture. Mix well. This can be made 1 or 2 days ahead and refrigerated.
SAUSAGE GRAVY OMELET 8
eggs lb smoked sausage 3 tbls all-purpose flour ½ stick margarine ½ tsp coarse ground black pepper ¼ cup onions, chopped fine 2 tbls green pepper, chopped fine ½ cup hot milk A healthy pinch each of basil, oregano & red pepper
In a medium bowl, whisk the eggs with 1/4 cup water. In a large frying pan over medium heat, melt 2 tablespoons butter. Add the eggs and the spicy sausage mixture, along with the shredded cheese. Stir gently until the eggs are cooked and fluffy, about 5 minutes.
½
SCOTCH EGGS Scotch Eggs are a favorite hunting, fishing and tailgating breakfast in the South. They’re portable and delicious. 1 lb bulk pork sausage 1 tbl fresh parsley, chopped 1 tbl grated onion ¼ tsp ground cinnamon ⅛ tsp ground nutmeg 4 hard-cooked eggs, shelled ½ cup fine, dry breadcrumbs
In a bowl, combine seasonings; set aside. In a saucepan, melt¼ stick margarine at 450. Add vegetables and sauté until light brown. Add flour and blend until a rich brown. Blend in hot milk and simmer until it reaches a heavy cream consistency. Remove from heat and set aside. In a separate saucepan, melt ⅛ stick margarine at 450 until a ¾ light smoke appears. Add sausage and of the seasoning mix; fry until brown and crispy. Add vegetable mixture and
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Combine sausage, parsley, onion, cinnamon and nutmeg; mix well. Divide sausage mixture into 4 portions; shape into patties. Place one egg atop each patty, shaping the sausage mixture around egg till completely covered. Roll each sausage-covered egg in breadcrumbs. Bake in a preheated 350° oven for 15-20 minutes until golden brown. pancakes
the buttermilk to the egg mixture and blend well. Pour the liquid into the dry mixture. Mix sparingly until just barely combined. The batter will be thick. Heat a nonstick griddle. Drop large spoonfuls of the batter onto the hot griddle. Fry until brown on the bottom, flip, then brown the other side. Good with a topping of: 2 large apples (peeled, cored, and sliced) sautéed in a little butter and water with cinnamon and brown sugar.
Pancakes are rare at our house during the week. Usually Sunday morning, however, I sometimes fry up bacon or Jean will opt out for a batch of pancakes. Over the years, Here's a recipe for real homemade pancakes and not that crap out of a box. These really are very good.
GERMAN APPLE PANCAKES These are absolutely wundabar… 1 cup buttermilk 3 large eggs ¾ cup all-purpose flour 3 tbls granulated sugar, divided 2 tbls butter 1 tsp vanilla 2 medium Granny Smith, peeled, cored, cut into ¼” slices ¼ tsp cinnamon 1 tbl confectioners' sugar Lemon wedges, optional
Pancake batter should pour, not glub. On the other hand, runny batter makes thin, oddly shaped pancakes that frequently collide on the griddle. Stir a touch more flour into thin batter (which, because of the buttermilk in this recipe, should not be a problem). For batter that's too thick, whisk in water, one teaspoon at a time. The pan or griddle temperature is important. Too hot, and the pancakes are dark and raw. Too cool, and they're blond and hard. For tender, golden brown pancakes, heat the pan or griddle on low while you make the batter. Then increase the heat to medium and generously brush the pan or griddle with oil. It's ready when the oil starts to shimmer and, in any skillet or griddle other than non-stick, sends out tendrils that resemble an octopus or spider. But if the pan starts to smoke, set it down off the burner until the smoking subsides and the oil cools a bit.
Preheat oven to 375 degrees. In a medium-size bowl, whisk together the milk, eggs, flour and 2 tablespoons granulated sugar. In a 9-inch or 10-inch heavy ovenproof skillet over medium high heat, melt the butter. Add the apples, cinnamon and remaining 1 tablespoon granulated sugar. Reduce heat to medium and cook, stirring occasionally, for 2 to 3 minutes, or until the apples are softened slightly. Remove the pan from the heat. Pour the batter over the apples in the pan. Place the pan in the oven and bake for 35 to 40 minutes, or until the pancake is lightly browned and puffy.
Make the original Light, Fluffy Pancakes or one of the nine variations. All you need is a smear of soft butter and a drizzle of your favorite syrup.
PANCAKES CRACKER BARREL® PANCAKES You ever wondered why those pancakes at The Cracker Barrel® were so good? Buttermilk.
Remove the pan from the oven and cut the pancake into wedges. Transfer the wedges to warmed serving plates, dust wedges with confectioners' sugar and serve with lemon wedges if desired.
Try this recipe. 2 cup flour 2 tbls sugar 1½ tsp baking powder 1 tsp baking soda 3 tbl butter 1 tsp vanilla ½ tsp salt 2 eggs 2 cups buttermilk
GEORGIA PANCAKES 1
½ 2 2 3
½
Combine the flour, sugar, baking powder, and baking soda. Melt the butter, cool slightly, then beat in the eggs. Add
cup mashed potatoes cup flour tbls baking powder eggs, beaten tbls Vidalia onions, chopped tsp salt
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3 tbls EVOO Pepper, to taste
BANANA NUTMEG PANCAKES Follow pancake recipe, whisking ½ tsp nutmeg into the dry ingredients and dropping 5 or 6 thin slices of banana (you'll need 2 small bananas total) over the uncooked side of each pancake as it cooks.
Place cold mashed potatoes (can use leftover mashed potatoes) in a mixing bowl. Add chopped onions and mix in by hand. Add flour, baking powder, salt and pepper and mix in by hand. Beat the eggs in a separate bowl and add into the potato mixture. Fold in or mix by hand.
ORANGE CARDAMOM PANCAKES
Take out enough to make a ball about the size of a golf ball and continue doing this until the mixture is used up. Note: I place the balls on wax paper and set them about 4 inches apart to allow for mashing with a spatula to about 1/2 inch thick
Again. Follow pancake recipe, whisking 1 tsp of finely grated orange zest and ¼ tsp ground cardamom into the dry ingredients.
BUTTERMILK PANCAKES
With oil heated in a frying pan or on a grill, place each patty into it, allowing turning room, and cook each side about 2-3 minutes. Turn and cook remaining side until golden brown
1 2 1
½ 1 1 1
THE PERFECT PANCAKE 1 2
cup all-purpose bleached flour tsps sugar ½ tsp salt ½ tsp baking powder ¼ tsp baking soda 1 cup milk 1 large egg 2 tbls unsalted butter, melted 1 tsp vanilla extract 1 tsp cinnamon Vegetable oil for brushing the griddle
cup all-purpose flour tsp sugar tsp baking powder tsp salt cup buttermilk tbl unsalted butter, melted egg, lightly beaten
In a mixing bowl, stir together the dry ingredients. Make a well in the center and add the remaining ingredients. Stir, starting at the center and gradually mixing in the dry ingredients to make a smooth batter. Cover the bowl and let it stand at room temperature for 1 hour, or overnight in the refrigerator. Heat a heavy skillet or griddle and grease it lightly. Transfer the batter to a measuring cup or pitcher with a pouring lip, or use a ladle, and pour the batter into the skillet to make 6- to 7-inch pancakes, cooking only as many at one time as you have room for.
Heat a large non-stick skillet or griddle over low heat while preparing ingredients. Mix flour, sugar, salt (if using salted butter, reduce salt to 1/4 tsp), baking powder and baking soda in a medium bowl.
Cook the pancakes until bubbles cover their surface, about 1 minute, then turn them with a wide spatula and cook for 1 minute more.
Microwave milk in a 2-cup Pyrex measuring cup to room temperature, 20 to 30 seconds. Whisk in egg, butter, cinnamon and vanilla. Add wet ingredients to dry ingredients and whisk until just mixed.
CAJUN PANCAKES 2 1½
cups white flour cup wheat flour ½ cup sugar 2 eggs 2 tsp vanilla 1 package yeast or 1 tbl baking powder 1 tsp baking soda 1 large cooking spoon of EVOO 4½ cup milk or to desired consistency 2 tbls cinnamon Oil for cooking.
Return batter to measuring cup, stirring in a teaspoon or so of water, if necessary, to make a thick but pour able batter. Increase heat to medium and generously brush skillet or griddle with oil. When oil starts to spider, but before it starts to smoke, pour batter, about ¼ cup at a time. Work in batches, if necessary, to avoid overcrowding. When pancake bottoms are golden brown and tops start to bubble, 2 to 3 minutes, flip pancakes; cook until golden brown on remaining side. Repeat, brushing skillet or griddle with oil.
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Combine and mix dry ingredients. Add oil and milk. Mix well but do not overheat. Cook in large pan or griddle.
Salt & pepper Chopped & seeded tomatoes for garnish Fresh Cilantro and parsley, chopped
To prevent tough or rubbery pancakes, add cooking spray or oil to the preheated pan; pour batter and heat until the dough's air bubbles create tiny caverns on the pancake's surface and the edge turns a golden brown. Turn once and remove as soon as the under-surface is brown. Depending on thickness and temperature of the griddle, pancakes should cook for about 1½ to 2 minutes on each side.
Sauté onion in butter. Remove and brown sausage. Whisk eggs and milk. Mix meat, cheese, onions and eggs in baking dish. Bake at 350° for 15 minutes or until eggs set. Top with more cheese and broil 1 to 2 minutes or until edges are browned. Let set for a few minutes before serving. Mix Cilantro, parsley and Tabasco with tomatoes. Serve with tomato mixture as topping.
LEEK AND CHEDDAR PANCAKES
OZARK BREAKFAST
Serve these savory pancakes with eggs and country sausage and a lot of salsa. This makes a great dinner if you need a change.. 1½ cups + 3 tbls of all-purpose flour ½ cup shredded sharp cheddar cheese 1 tbl sugar 1 tsp baking powder 1 tsp salt 2 tsp vegetable oil ½ cup sliced leek 1½ cups buttermilk 1 tbl butter, melted 1 large egg, lightly beaten
From the Ozark Mountains of southern Missouri…. 6 slices bacon, cut in 2” pieces 1 small green pepper, chopped 2 tbls finely chopped onion 6 cups cubed cooked potatoes ½ cup shredded sharp cheddar cheese 6 eggs, lightly beaten Salt and pepper, to taste In a large heavy skillet, cook the bacon over moderate heat until crisp. Remove the bacon to drain. Pour off all but 3 tbl of dripping. Heat the dripping remaining in the pan till it sizzles. Add the pepper, onion and potatoes and cook, stirring gently, until the potato cubes are browned.
Combine flour and next 4 ingredients (through salt) in a large bowl, stirring with a whisk. Set aside.
Sprinkle on the cheese and stir until it melts. Add the eggs and cook, stirring gently, until the eggs are set. Season with salt and pepper. Sprinkle on the crumbled bacon and serve at once.
Heat the oil in a small skillet over medium-high heat. Add sliced leek; sauté 3 minutes or until leek is tender and lightly browned. Stir the leek mixture into the flour mixture. Combine buttermilk, butter, and egg; add the milk mixture to flour mixture, stirring until smooth.
PASS THE COLD CEREAL, PLEASE
Pour about ¼ cup batter per pancake onto a hot nonstick griddle or nonstick skillet. Cook 3 minutes or until tops are covered with bubbles and edges look cooked. Carefully turn pancakes over; cook 2 minutes or until bottoms are lightly browned.
People north of the “Mason-Dixon” line have decided grits and fried chicken are not only cool but worth 50 bucks a plate at trendy “Southern” restaurants. That hasn't happen just yet. But it will. You heard it here first. Now we discover that the latest food fad for the young yuppie too busy and stressed out from climbing the corporate ladder to cook is: a large bowl of cold cereal for supper.
MEXICALI CHEESE AND SAUSAGE FRITTATA Yummy, yummy, yummy. 3 tbls butter 1 med onion, sliced thinly 1 cup graded Mexican cheese mix 2 links chorizo (mild), cut on the bias in 2” pieces ½ lb pork sausage, mild 10 large eggs ¼ cup milk Touch of Tabasco
In a recent story from the New York Times, one of the aforementioned yuppies, a communications consultant named Bonnie, said that cold cereal for supper is “ideal for those of us who are domestically disinterested. You don’t have to rely on any major appliance other than your refrigerator.” Apparently, she’s not alone. Sales of cereal topped 7 billion boxes last year. Married couples with children 286 Cajun In The Kitchen, ©2010, 2013
shelled out an average of $75 last year on cereal while single people under 35 spent an average of $35.
“Good? Honey, it was grrreat!
BAKED EGGS
Quaker Oats, one of the cereal giants, has even brought Quisp back from retirement. Surely you remember Quisp, the little pink space guy with a permanently attached beanie? The cereal was a masterpiece of food engineering. It contained just enough flour to hold the sugar together. One bowl was guaranteed to provide a full day’s nutrients if taken with a multi-vitamin and washed down with three shots of Geritol. Two bowls guaranteed enough of a sugar high to make you see colors.
Recipe from the Levy-East House Bed and Breakfast, Natchitoches, Louisiana. 6 tsps butter 6 eggs 6 tsps grated cheese 6 tsps crumbled bacon or Bac-O’s 6 tsps minced parsley Tony Chachere’s Creole Seasoning® Worcestershire sauce Szeged Hungarian Paprika®
Another guy-on-the-go, a manufacturer’s rep named Darrin, said that “cereal and TV go hand-in-hand. Both of them are quick, light, and before you know it, it’s over.” Sounds like Darrin could use a dog, a hobby, maybe even a girlfriend something to break this vicious cycle.
Using a 6-cup muffin tin, place 1 teaspoon butter in each muffin cup. Gently break egg into each cup and sprinkle with 1 teaspoon cheese, 1 teaspoon bacon and 1 teaspoon parsley. Add Tony Chachere’s Creole Seasoning®, Worcestershire sauce, and paprika to taste. Bake at 350° for 15 to 20 minutes or until eggs are done to desired consistency.
The story went on to report that comedian Jerry Seinfeld prefers to dine on Corn Chex and Alphabits. Here’s a personal message: “YO, JERRY, DUDE! You make a zillion dollars a year—HIRE A FRIGGIN’ COOK!”
Serve with cheese grits, strawberry bread, sausage, and fresh fruit. Delicious Southern breakfast.
The article went so far as to say that part of generation Xers’ fascination with cereal comes from watching TV. Apparently, the cast of Friends uses Cap’n Crunch to help ease the angst of their TV lives. Picture this dialogue: ‘”The guy in the coffee shop yelled at me when I asked for a double latte decaf, and now my hair’s a wreck, just before my date with Jennifer Aniston.” “Dude, bummer! Have some cold cereal.” Just damn ! rapidly.
FARMERS BREAKFAST SKILLET 5 2 3 6
strips bacon, chopped tbls finely chopped onion medium cooked potatoes, cubed eggs, beaten ½ cup shredded mild Cheddar cheese Salt and pepper to taste
Civilization as we know it is declining
In a heavy skillet, cook bacon until crisp; remove to paper towels to drain. In drippings, cook onion and potatoes until browned, about 5 minutes. Pour beaten eggs into the skillet. Cook, stirring gently, until eggs are set and cooked. Season with salt and pepper; sprinkle with the bacon and shredded cheese. Let stand a minute or two, just until cheese melts. Serves 4.
I hate cold cereal myself. I was raised on bacon, eggs and other killer stuff. But, I love to watch the commercials for those sugar-coated, chocolate-dipped kids’ cereals that say at the end, “Part of the complete breakfast.” Complete hell where’s the fat! Then they show the bowl of cereal surrounded by other foods that provide nutrients a growing child needs: milk, fresh fruit, toast, butter, jelly, bacon, eggs, a roasted wildebeest, ie, fat ... you get the picture.
CAMPFIRE EGGS Here's a great camping breakfast recipe from my Boy Scout days. Save the remainder of the bacon for the next day's breakfast 8 slices bacon 1½ cups frozen hash browns 6 eggs 3 ozs milk ½ cup shredded Cheddar or Colby cheese Tabasco to taste
I did learn one valuable lessons from cereal: diplomacy (two kids, one prize in the box), spatial relationships and conflict avoidance. You may wonder how a simple box of cereal could teach advanced concepts such as these. Simple. Trying to figure which one of Mom’s mixing bowls would hold that big box of Cap’n Crunch while I dumped it out in search of the prize taught spatial relationships, and conflict avoidance came by doing it fast enough not to get caught. So the next time your spouse asks you if supper was good, just say, 287
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Sweet onion Salt and pepper to taste
In the top of a double boiler, whisk egg yolks and lemon juice together. Add ⅓ stick of the butter, about 3 tablespoons. Place double boiler over simmering water. Cook, beating constantly, until butter melts and sauce begins to thicken.
Cook bacon in heavy skillet until crisp. Remove and crumble bacon. Pour off all but 2 tablespoons fat. Slice as much onion as you like VERY thin, and add to the pan with the potatoes, sprinkle with salt and pepper. Return to heat, or fire, and fry until potatoes are lightly browned.
Add 3 more tablespoons of butter, stir until butter melts, then add remaining 2 tablespoons of butter. Slowly whisk in boiling water. Continue cooking over simmering water, stirring, until mixture thickens, about 2 to 3 minutes. Remove from heat; stir in salt and cayenne pepper.
Beat together eggs, milk, 1/4 tsp salt and pepper. Pour over browned potatoes in skillet. Cook without stirring until mixture begins to set. Using a spatula lift and fold partially cooked eggs so uncooked egg flows underneath. Continue cooking for about 4 minutes until cooked but not dry. Arrange crumbled bacon on top, sprinkle with cheese. Season with Tabasco to taste.
Slightly broil ham on muffin halves. While ham is broiling, pour about 2 inches of water into a large skillet. Lightly salt water; bring to the boiling point. Carefully put eggs in water, breaking into a cup first, then gently slipping them into the water one at a time.
CORNED BEEF HASH WITH EGGS
Poach eggs, while basting with the water, for 3 to 5 minutes or until set. Remove with slotted spoon; drain.
¼ ½
cup minced onions cup chopped green bell pepper 2 tbls butter 5 cups cooked chopped corned beef 4 cups diced cooked potatoes ½ tsp pepper 12 eggs ½ tsp Worcestershire sauce Salt and pepper to taste
On warm serving plates, place English muffins, 2 halves to each plate. Top halves with 2 slices of ham and a poached egg. Spoon a little hollandaise sauce over the egg and serve Great with cold home-grown sliced tomatoes……
LUMBER JACK BREAKFAST I fix this often on the weekend when I’m really hungry. BEWARE, this is NOT the healthiest meal you’ll have this week…..but occasionally, it is worth it. ½ lb ground beef 8 large eggs ¼ cup milk ½ tsp salt ¼ tsp cayenne pepper 2 tbls butter 1 medium ripe tomato, chopped 1 tbls finely chopped red bell pepper 1 tbls finely chopped green onions ½ cup Monterey Jack or Cheddar cheese
Sauté onion and green pepper in butter until tender. Mix with corned beef, Worcestershire, potatoes and pepper. Mash together until well mixed. Flatten out between 2 pieces of waxed paper to about 1-inch thick. Cut into 12 large circles. In a hot skillet, brown circles on both sides. Top each circle with a poached egg and sprinkle with salt and pepper. Corned beef hash circles can be formed ahead of time and refrigerated until ready to cook.
EGGS BENEDICT One of my all time favorites. Naturally it has enough cholesterol to kill a moose. ½ cup butter 2 egg yolks 1 tsp fresh lemon juice ¼ cup boiling water 12 thin slices cooked Canadian ham 6 eggs 6 English muffins split, toasted, and buttered Dash of salt Dash ground cayenne pepper
Sauté beef. In a mixing bowl, beat eggs, milk, salt, and pepper together until well blended. Melt butter in skillet over medium-low heat until hot; pour in egg mixture over ground beef. Reduce heat. As mixture begins to set on bottom and sides of skillet, lift and fold over with spatula. Cook until eggs are almost set; fold in tomato, finely chopped red pepper, and green onion. Heat scrambled eggs through; serve immediately. If desired top with shredded cheese just before finished.
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BAUERNFRUHSTUCK (FARMERS BREAKFAST) Uncle Ted: Don’t try to pronounce that. embarrass Aunt Sue. 4 potatoes, medium 4 bacon, cut up 3 eggs 3 tbls milk ½ tsp salt 1 cup ham; cooked, small cubes 2 tomatoes, medium, peeled 1 green onion, chopped
BREAKFAST PIZZA 1 6
You’ll just
½ 1½ 1
½ 2
8-oz can refrigerated crescent rolls eggs, beaten pound bacon, cooked and crumbled cups shredded Cheddar cheese cup shredded mozzarella cheese cup sliced mushrooms sliced tomatoes
Preheat oven to 375°. Unroll dough and press into an even layer, covering bottom of a lightly greased 12-inch pizza pan.
Boil unpeeled potatoes 30 minutes. Rinse under cold water, peel and set aside to cool. Slice potatoes. In a large fry pan cook bacon until transparent. Add the potato slices; cook until lightly browned.
Combine eggs, bacon, cheese and mushrooms; pour mixture evenly over the dough. Top with sliced tomatoes and mozzarella cheese. Bake 15 to 20 minutes or until eggs are firm and crust is golden. Serves 3 to 6.
Meanwhile blend eggs with milk and salt. Stir in the cubed ham. Cut the tomatoes into thin wedges; add to the egg mixture. Pour the egg mixture over the potatoes in the fry pan. Cook until the eggs are set. Sprinkle with chopped onions and serve at once.
EGG AND BACON CASSEROLE 12 1 4 8 2 2 3 1 1 1
A little cheese ain’t bad either.
MR. BELVEDERE’S EGG CASSEROLE Whistling Swan Inn Bed and Breakfast, Stanhope, New Jersey. 1 box croutons ¼ tsp onion powder 8 ozs sharp Cheddar cheese, grated 8 eggs, beaten 2¼ cups milk ½ tsp Dijon mustard 2 cups bacon, sausage, or ham crumbled Dash of pepper
eggs quart milk cups seasoned croutons oz shredded Cheddar cheese tbls chopped onion tbls chopped green pepper tbls sliced mushrooms tsp dry mustard lb bacon, cooked, drained and crumbled tbl Tabasco
Beat eggs lightly. Add milk, crouton, cheese, onion, peppers, mushrooms, Tabasco and dry mustard. Stir well and refrigerate 8 hours or overnight. Preheat oven to 350°F. Coat a 13-by-9-inch baking dish with cooking spray. Stir egg mixture and pour into pan. Bake 30 minutes. Remove from oven and stir. Sprinkle with crumbled bacon. Bake 25 minutes longer. Cut into squares. Serves 12.
Spray a 2-quart casserole dish with non-stick cooking spray. Spread in the bottom cooked crumbled bacon, sausage, or ham, cut up. Add croutons and cheese. Mix eggs, milk, and seasonings. Pour over croutons and cheese. Bake at 325° degrees for 55 to 60 minutes.
FRIED APPLES This is great over pancakes or waffles; hell it’s good on an old shoe…... Melt 3 T. butter in a large skillet. Peel 4 to 6 firm, tart cooking apples and slice into sixths or eighths, scooping out the core. NOTE: You can leave the peel on, if desired. Add them to the skillet with 1 tsp cinnamon,, brown sugar, and lemon juice to taste. Stir over high heat for 24 minutes. Reduce heat to low, cover skillet and cook for 10 additional minutes or until apples are tender. Peeled apples can turn to applesauce, so watch them carefully.
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NEW ORLEANS FRENCH TOAST
EGG-SAUSAGE CASSEROLE
1 1 1 1 1
I’m not sure but I believe this is one of Aunt Sue’s concoctions. Jean didn’t remember where she got it, but Sue always has a few good breakfast recipes handy and this sounds like one of hers. 8 slices bread, cubed 2 cups grated cheese 2 lbs mild sausage, browned and drained 4 eggs beaten slightly 2½ half & half ¾ tsp dry mustard
¼ ¼ 6
Beat eggs with milk. Add remaining ingredients. Coat both sides of bread in the mixture. Fry in melted butter or shortening until brown on both sides. Serve with powdered sugar, butter and syrup or honey.
Throw everything together in a greased baking dish and put in frig overnight.
CHOCTAW BREAKFAST
Next morning mix 1 cup of cream of mushroom or celery soup. I prefer celery with ½ cup milk; pour over sausagebread mixture; sprinkle a little more cheese over the top and bake uncovered 1½ hour at 300°.
This was common among the Choctaw Indians of western Tennessee. This was a Boy Scout recipe from when I was a scout growing up in Caruthersville. 32 ozs yellow hominy 1 chopped yellow onion 6 slices fried crumbled bacon, sausage or ham 1 bell pepper 10 beaten eggs ¼ tsp cayenne pepper
PAULA DEAN’S BREAKFAST BURRITO 1 2 1 1 1
tbl diced Smoked Sausage, per person eggs per person tbl butter per person flour tortilla per person tbl shredded cheddar cheese per person ½ tsp chopped green chili’s Sour cream, salsa and chopped green pepper Salt and pepper (optional)
Sauté in large skillet hominy, chopped yellow onion, peppers and meat. Mix in cayenne and some salt & pepper. After sautéing on medium heat for about 10 to 15 minutes add beaten eggs. Stir & cook until eggs are barely done.
Heat pan, melt butter in the pan. Scramble the eggs. Fold in diced sausage. Spoon a scoop of eggs and sausage on each tortilla. Add cheese and chilies. To wrap the tortilla, tuck end in and roll tightly to compact eggs and sausage.
FINNAN HADDIE This is a breakfast dish my father-in-law really liked. He had it often when he was a child growing up in Newburg, New York. I tried it several times when I was on trips to New England. It actually was very good, but you got to love fish.
ACADIAN COUCH-COUCH 2 1½ 1 1½
½
egg cup half & half tbl sugar tsp vanilla extract tsp cinnamon tsp nutmeg tsp salt slices white bread
cups corn meal tsp salt tsp baking powder cup milk cup oil
Finnan Haddie is a smoked fish recipe from Scotland going back to the 16th century, probably imported by Finnish seamen. Fisherman along the coast had it frequently but it didn’t move inland until the 19th century. It became famous when train transportation became available in Scotland.
Mix thoroughly—corn meal, salt, baking powder, milk and add to hot oil in hot skillet over high heat. Let a crust form. Give a good stir and lower heat to low. Cover and cook about 15 minutes: stir often. Serve with milk and sugar as a cereal. Or with cane syrup and crisp bacon.
The Aberdeen fishing village of Findon pronounced locally as “Finnan” began producing lightly smoked and delicately flavored haddock haddies. They were an immediate success and variations on these tasty fish have become very popular over the cold water ports of the world. They can be simply grilled with butter but
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here is a recipe with milk and onions which turns them into a delicately flavored fish stew served with scrambled eggs and potatoes for breakfast. 1 lb smoked haddock 1 large onion, thinly sliced 1 cup milk ½ tsp cracked pepper 1½ tsps mustard powder 1 oz butter, softened 2 tsps plain flour 1 finely chopped green onion 6 eggs, scrambled 2 cups fried diced potatoes Some finely chopped parsley
Beat eggs and milk together and stir into grits. Pour over sausage. Bake for 1 hour.
Fry diced potatoes in bacon fat with about ¼ cup diced onion, salt and pepper. Place the thinly sliced onion in the base of a large pan. Cut the smoked haddock into pieces about ½” to an inch wide and spread over the onion.
CREOLE CALLAS (RICE CAKES )
PAIN PERDU ( LOST BREAD ) 2 eggs 1 cup milk 1 cup sugar 1 tbl cornstarch 5 drops vanilla Stale sliced bread Beat eggs well, add sugar, milk, and vanilla. Mix well then add cornstarch. Let bread soak in mixture a few minutes then fry until light brown. Serve with Powdered Sugar, butter and syrup or honey.
1
pkg dry yeast ½ cup warm water 1½ cups well-cooked rice short grain 3 eggs, beaten ¼ cup sugar 1¼ cups all-purpose flour ½ tsp salt ¼ tsp ground nutmeg ½ cup powdered sugar 1 tbl ground cinnamon Vegetable oil
Mix the milk, pepper and mustard and pour over the fish. Bring to the boil slowly, reduce the heat to low and simmer covered for five minutes. Then uncover and simmer for another five minutes. Remove the fish from the pan with a slotted spoon to allow the juices to run off and place in a warm serving dish. Continue to simmer the mixture in the pan for another five minutes, stirring frequently. Mix the warm butter and flour and add to the pan along with the finely chopped green onion. Stir over a low heat until the mixture comes to a slow boil and thickens slightly. Pour over the fish and serve with scrambled eggs and potatoes garnished with some finely chopped parsley.
Dissolve yeast in water. Mash hot cooked rice with the back of a spoon; cool to lukewarm. Combine yeast and rice, mixing well; cover and let rise in a warm place overnight. In the morning add eggs, sugar, flour, salt, and nutmeg to rice mixture, beating until thoroughly mixed. Heat 3 inches of vegetable oil in a skillet to 375°; drop the batter by tablespoon full’s into hot oil, and cook until golden brown, turning once. Drain well on paper towels. Combine powdered sugar and cinnamon; sprinkle over hot callas and serve immediately. Makes about 2 dozen.
Yes, it is an acquired taste. But so is fine single malt Scotch. I really do like this. Probably because he enjoyed it so much. Thanks Dad.
SAUSAGE & GRITS CASSEROLE 1 12 3 1½ 3 3 1
lb pork sausage oz grated cheddar cheese eggs, beaten cups milk tbls butter cups cooked grits small onion, chopped
Preheat oven to 350°. Cook the sausage and onion in a skillet until sausage is done. Drain well. Spread sausage evenly in a lightly greased casserole dish. Cook grits according to package directions. Add cheese and butter. Stir until cheese and butter are melted.
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POT ROAST Pour yourself a generous glass of Jack Daniels®. Sprinkle generous portions of paprika, salt and pepper on a 4-5 pound chuck roast and sear it top and bottom with a couple of tbl of oil. Add 1 can of cream of golden mushroom soup, 1 package of Lipton’s onion soup mix, 1 can of beef broth and a little red wine my ingredient. Cover in oven at 350º for about an hour and a half. I’ve had this more times than I care to mention. Cook meat beyond all recognition. The Jack is a necessity for me since half-sloshed is the only way I can get through this meal. For those of you who may have had it less than my 31,852 times, it is easy and some say pretty good.
GOULASH My mother made this simple dish often and it really is quite good, but more importantly, it is simple and quick.
CHAPTER 22: MOM’S COOKING
Sauté 1-2 pounds ground beef. Add ½ cup each onion and celery and cook until onion translucent. Add 2 14ounce cans mixed vegetables with liquid, ½ cup of roux and a couple tbl of Worcestershire sauce. Add a beef bouillon cube if needed. Simmer for about 30 minutes. Serve over rice.
August Edward and Elizabeth Carolyn Fields Pujol, 1943 My mother really didn’t like to cook, but man-o-man was she good at some things. Many of the recipes here actually came from her favorite cookbook: the J. R. Watkins Company cookbook published in 1946. Unless you are over 50, you probably never heard of them. Since 1868, they've been selling everything under the sun form spices to home remedies to machine oil to well, you name it. Most were originally sold door-to-door and during the depression, they had more salespeople than GE, IBM, Ford and NBC, combined!
STUFFED PEPPERS 6-7 large green or yellow bell peppers 4 tbls butter 1 cup chopped onion 2 celery ribs, finely chopped 3 tbls finely chopped parsley 2 large cloves garlic, finely minced 2 lbs lean ground beef 2 cooked rice 2 eggs, slightly beaten 1 tsp salt 1 tsp Creole seasoning ½ tsp ground black pepper 1 8-oz can tomato sauce 1 cup shredded Cheddar cheese Creole seasoned tomatoes (NOT Rotel)
My mother worked all her life. First on the Mississippi as a cook on a towboat (it actually pushed, but it was called a towboat) where she met my dad; then as a cook for the Caruthersville, MO school system and finally as the manager of Pemiscot (MO) county's Head Start program. Cooking was her vocation, not her avocation, so many times what we got at home was always quick and easy. You know what? It was still darn good. Her yeast rolls were incredible and her Christmas Divinity was beyond description. Mom really could cook other things and I have a few of them here. Naturally they are very special to me.
Mom always used green bell peppers. Jean doesn’t like them so I started using yellow. It is actually a little milder and I like the flavor. Either one works. Remove the stems and seeds from the bell peppers; set them aside. Melt the butter in a large skillet over
292 Cajun In The Kitchen, ©2010, 2013
medium low heat. Add the onions, celery, parsley, and garlic. Add the ground beef and sauté together until the beef is completely cooked and the vegetables are lightly browned. Add the rice and season with salt and pepper. Remove from heat and let cool slightly.
This recipe is wonderful for dipping chips, and other fresh vegetables.
MOM’S GRITS The secret to her grits, the milk. She never used water. 1½ cups grits never use quick grits! 5 cups hot milk, just barely to boil 1½ sticks margarine or butter ½ lb Velveeta® cheese 2 tsps salt 2 tsps seasoned salt 3 drops Tabasco® 3 well beaten eggs 6 strips bacon, diced
Work the eggs into the stuffing. If more moisture is needed, add a just a tad of wine or broth to the stuffing mixture. Spoon the stuffing into the prepared bell peppers and place them in a shallow baking dish. Bake in a preheated 350° oven for 30 minutes or until the bell peppers are tender. Spoon tomato sauce or tomatoes over each stuffed pepper and sprinkle with shredded cheese; bake 8 to 10 minutes longer.
Cook the bacon until crisp. Stir grits into hot milk it makes all the difference!. Cook slowly 20-30 minutes, stirring often. Remove from heat and add butter. Stir well. Add grated cheese, salt, Tabasco®, bacon and then add eggs and mix well. Pour into greased baking dish and bake 1½ hours @ 250°.
CARROT RAISIN SALAD 2 1 2 1 2 1
½
10-oz bags shredded carrots cup raisins tbl poppy seeds lemon, juiced oranges, juiced tsp light brown sugar cup chopped pecans optional
CHICKEN POT My mother made this all the time and it was wonderful. I found a recipe for this in Southern Living. It was amazing how badly they messed this one up. 1 32-oz package of chicken broth 1 whole chicken cut up, bone-in 4 cups Mirepoix* 1 cup frozen corn 1 cup frozen lima beans I cup frozen cut green beans 1 large smoked ham hock 1 14-oz can crushed tomatoes 1 tbl sugar 1 tbl Worcestershire 1 tsp Tabasco 1 Sachet d’epices, marjoram, thyme and parsley 1 lb turnip greens, chopped 2 cloves garlic, crushed ½ stick butter
Salt Reconstitute raisins in warm water for 30 minutes, drain and combine all ingredients well, using your fingers to toss and coat the carrots thoroughly. Transfer to a travel container or serving dish.
MOM’S SOUR CREAM CUCUMBERS There will be no leftovers. 2 fresh picked garden cucumbers ½ tsp kosher salt 1 tsp sugar 2 tbls apple cider vinegar. 1 cup fresh sour cream ½ tsp celery seed. 2 tbls fresh dill, chopped 2 tbls chopped chives Dissolve the salt and sugar in the vinegar, then add the sour cream and stir until smooth. You may adjust the vinegar, salt or sugar to a sweet - sour taste.
* If you don't know what this is by now, you haven't been paying attention. Go to Chapter 1: The Basics – Seasonings.
Add the chives, dill and celery seed. Slice the cucumbers, unpared, paper-thin and combine with the sour cream dressing.
Cook chicken in 10 cups of water with the sachet of herbs and ham hock until meat comes off bones, about 2 hours. You should have about 6 cups liquid left. Remove bones and skin and return meat to pot.
Chill for 2 hours or more. The sour cream cucumbers improve in taste as they marinate.
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Add everything else (except butter) including salt and pepper to taste. Simmer one hour. Melt the butter in the stew before serving. THIS IS AN OLD COOK’S TRICK. It really makes the stew hearty.
MEAT LOAF 1 1 1 1 8 1
HER DIVINITY ROCKS!!! This was my mother's signature dish. Mom made pounds of this for friends and family during the holidays. Mostly white divinity, but also chocolate, mint and peppermint flavored. It was indeed divine. 2 cups sugar ½ cup corn syrup 1 /3 cup water 2 egg whites 1 tsp vanilla Dash of salt
¼ 1
¼
lb each, ground beef, pork & lamb egg cup bread crumbs tbl Worcestershire sauce ozs tomato paste small onion, chopped cup milk tsp salt tsp each back pepper & Cajun seasoning
Mix meat, ½ of tomato sauce, and the remaining ingredients thoroughly. Spread into lightly greased Lodge loaf pan. Top with remaining tomato sauce and bake at 350º for 75 minutes.
SKILLET SPARERIBS
Combine corn syrup, salt, sugar and water in a deep bowl. Heat over med flame and stir well. This is the hard part of making Divinity. You have to heat and stir until a hard ball forms when a small amount of the mixture is dropped into cool water. Make sure that all of the sugar has been dissolved. Beat egg white until it stiffens. Then, continuously pour a thin stream of the ready mixture over egg whites while beating on high speed. Add vanilla also while beating. Continue beating for about 5 minutes or until mixture becomes dull. Finally, spoon small amounts of mixture onto wax paper. You can top with a pecan half if you wish.
If you don't have a big cast iron skillet, this is the best reason to go buy one. Mom made this for more than one Pot Luck dinner at the Church and people begged her for the recipe. They are different but they are very, very good. 2 slabs of baby back ribs 3 tbls vegetable oil 1 cup water ¼ cup catsup 2 large onions, quartered 1 tbl Worcestershire sauce 1 tbl Tabasco 1 can tomato soup 2 cloves garlic, chopped 1 tsp each, Szeged Hungarian Paprika®, cayenne and onion powder ¼ cup Bourbon 1 stick butter Salt and pepper to taste
Okay. This stuff is a big deal in our family. Mom use to make a chocolate version that was to die for. 2 ounces unsweetened chocolate - Melt the chocolate in a double boiler before you begin cooking the other stuff. Set it aside to cool. Beat the egg whites while the sugar mixture is getting to its hard ball stage. For those of us who don’t trust dropping things in water and making a judgment call as to whether it is a “hard ball”, cook it to at least 248° on your candy thermometer; this recipe says 252° note that my candy thermometer says hard ball stage is 260 - go figure. Anyway, somewhere between 248 and 252.
Cut ribs into serving size, 2-3 ribs. Salt and pepper ribs and brown on high heat in large cast iron skillet in vegetable oil. Remove ribs and turn heat to medium. Add all remaining ingredients except butter. Return ribs, cover and simmer slowing for about 1½ . Add the butter, simmer 15 minutes.
Go ahead and pour the mixture into the egg whites, beat and add the vanilla. After beating to where the mixture loses its gloss, quickly blend in the melted chocolate and drop onto the wax paper.
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1 quart buttermilk 1 tbl salt 1 2-2½ -lb fryer, cut up 1 tsp each salt, pepper, Szeged Hungarian Paprika®, & sage 2 cups all-purpose flour 2 cups vegetable oil ¼ cup bacon drippings
FRIED CORN MANQUÉ CHOUX I think my Aunt Vera (she was a true Cajun lady) showed my Mother how to make this. Aunt Vera and Uncle Ed, my Dad’s brother were from New Orleans. I remember as a young kid, I had a hard time understanding Uncle Ed when he talked. If he got excited, I flat out didn’t have any idea what he was saying. It wasn’t until I was older that I found out he was speaking English with a little French thrown in, well, Cajun French anyway. Now I know why Aunt Vera always called my brother and me Cher….…. ½ lb bacon, chopped 6 ears young sweet corn, kernels removed, retain corn milk 2 tbls bacon fat or butter 1½ cups chopped onions 1 cup chopped green bell peppers 1 cup milk ¼ cup chopped green onions Pinch of salt Pinch of cayenne
Combine buttermilk 1 tbl salt in a large bowl; add chicken. Cover and chill AT LEAST 3 hours. Mix dry spices with flour in a large heavy-duty zip-top plastic bag. Place 2 pieces of chicken in bag; seal. Don’t drain the chicken. Shake to coat. Remove chicken; repeat procedure with remaining chicken, 2 pieces at a time adding flour and spice mixture if needed. Heat vegetable oil and bacon drippings in a 12-inch castiron skillet or chicken fryer to 360°. Actually there should be enough oil to just about, but not quite, float the chicken pieces. Add chicken, a few pieces at a time, skin side down. Cover and cook 6 minutes; uncover and cook 9 minutes. Turn chicken pieces; cover and cook 6 minutes. Uncover and cook 5 to 9 minutes, turning pieces during the last 3 minutes for even browning, if necessary. Drain chicken on paper towels; keep warm. Yield: 4 servings.
In a large skillet, over med heat, render the bacon until crispy. Drain the bacon on paper towels and set aside. Pour off all of the bacon fat except for 2 tbl Cut the corn off the cob by thinly slicing across the tops of the kernels and then cutting cross a second time to release the milk from the corn. Scrape the cob once or twice to extract the milk. You should have about 4 cups of corn with the milk. To the pan, over med heat, add the oil, onions and bell peppers. Season with salt and cayenne. Sauté for 2 minutes. Add the corn. Season with salt and cayenne, continue to simmer for 20 minutes or until corn is tender. Stir in the milk and simmer for 2 minutes; remove from heat and stir in the crispy bacon and top with green onions. Serve immediately.
NOTE: For best results, keep the oil temperature between 300° to 325°. Mom’s Cole Slaw
GIBLET STUFFING As a kid, I can't remember ever eating turkey without this stuffing. Mom even made giblet gravy to go with it. Jean doesn’t care for it so we don't have it today but it is very important if you want an good old fashioned Thanksgiving dinner. ¾ cup butter 2 cups chopped celery 2 cups chopped onion 5 cups dry bread crumbs 1 tsp sage 1 cup chopped, cooked giblets 1¾ tsp salt ¼ cup melted butter ¼ tsp. poultry seasoning
MOM’S FRIED CHICKEN This was another of my Mom’s specialties. Boy, could she make fried chicken. Make some potato salad and you have the makings of a great picnic. My mother used water to soak the chicken. I have found old southern recipes that call for buttermilk, which is much better. Oddly enough, my wife never saw anything fried until we were married and she can do fried chicken just as well, maybe a little better, than Mom could. Go figure.
Melt 3/4 cup butter in a large skillet; add celery and onions; sauté until tender. Combine bread, giblets, salt, parsley, sage, poultry seasoning and melted butter. Mix, then add sautéed vegetables and a little water to make stuffing moist. Makes about 10 cups of stuffing.
By the way, the secret is soaking the chicken in the buttermilk. I also add a couple tablespoons of Tabasco. Adding just a tad bit of bacon fat to the oil is optional, but I think it really, really makes a difference.
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3-4 2 3 2 2
sprigs thyme tbls tomato paste stalks celery, chopped tbls flour tbls snipped parsley ½ cup Cajun Power® 3 cups garlic mashed potatoes Dash salt & pepper, ground allspice, Cinnamon and cayenne pepper
FRIED CATFISH 2½ lbs dressed catfish 1 cup of corn meal 1 cup of flour 1 tsp of Lawry’s® Seasoned Salt 1 tsp of Pepper 1 can beer, room temp Crisco + bacon fat Mix flour, seasoned salt, and corn meal. Dip catfish in beer and cover both sides of catfish with the dry mixture. Then fry in about a tbl each of Crisco and bacon fat in a heavy pan, until both sides are golden brown and the fish is crispy.
Line a 9-inch pie plate with half of the pastry. Set aside. In a large heavy saucepan over medium-high heat cook the bacon until crisp and the fat is rendered. Add meat and brown. Add onions, and celery. Cook until onion are translucent. Add all the Dash stuff, the thyme, Cajun Power® , garlic, beef stock, tomato paste and flour. Mix well and simmer. You don't want this real soupy so cook it down a bit, about 20-30 minutes.
CATFISH BEER BATTER As a kid I caught my share of bluegill and crappie. Good size panfish that all you wanted to do was drop ‘em in beer, then dredge ‘em in corn meal and fry ‘em. 6 ozs all-purpose flour 2 tbls corn meal 1 tsp salt ½ tsp baking powder ½ cup beer 1 egg 16 ozs of lard or vegetable oil
Pour ½ meat mixture into pie shell and then layer of mashed potatoes on top of meat mixture. Pour remaining meat on potatoes followed by the remaining potatoes. Cover with 2nd pie crust and egg wash the top. Put a small X in the shell to release steam. Bake at 350 degrees till crust is golden, about 1 hour.
MOM’S DATE ROLE My mother really liked this. You could count on having several of these during the holidays. She always made them for friends and family. This, along with her Divinity were her signature goodies. 1 box graham crackers, crushed 1½ cups chopped pecans 1 lb dates, chopped 1 pkg mini marshmallows ½ small jar maraschino cherries, chopped 1½ cup heavy cream 3 ozs Bourbon whiskey
The beer should be at room temperature. Whisk flour, salt and baking powder in a mixing bowl. Separately, whisk beer, egg, and oil. Gradually add the wet mixture to the dry mixture, stirring until there are no lumps. Dip foods into batter and fry in hot oil 350° until it is golden and crispy. Drain foods on paper toweling or a brown bag. Serve hot. Trust me. Use lard.
CAJUN MEAT PIE I'm 99% sure this came from my Aunt Vera. She was married to my dad's brother Ed. They lived in New Orleans (Algiers actually) and were true Cajuns. I used to love to hear Uncle Ed "speaka da French". I know it sounds more like an English or Irish dish, but it was true Cajun. This dish was one of my favorites as a kid. I've changed a few things but essentially this is Mom's. 1 package pie crust (2-crust pie) 1 cup beef stock ½ envelope onion soup mix (¼ cup) ½ tbl chopped garlic 1 lb ground beef 1 lb ground pork 1 onion, chopped
This is messy. Mix all ingredients in large bowl. Work with hands until you got a big moist, sticky ball. Flatten and roll. Wrap with wax paper and strong in frig. You can make one BIG roll or several smaller ones. Ready to go after a day or two.
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This same sensitivity helps her to make a child’s pain feel better, and share in her teenager’s anxieties and fears. I gave her strength to carry her husband through his faults, and fashioned her from his rib to protect his heart. I gave her wisdom to know that a good husband never hurts his wife, but sometimes tests her strengths and her resolve to stand beside him unfalteringly. Lastly and most importantly, I gave her a tear. It is hers exclusively. It is not a weakness for thought it, all else is strengthened. It is a tear of compassion for all humanity. It is your mother’s small tear that separates mankind from all of my other creations.”
WHY MOTHERS CRY “Why are you crying?” he asked his mom. “Because I am a mother” she told him. “I don’t understand,” he said. His mom just hugged him and said, “And you never will.” Later the little boy asked his father, “Why does mother seem to cry for no reason?” “All women cry for no reason,” was all his dad could say. The little boy grew up and became a man, still wondering why women cry. He married and with children of his own, he still wondered why on occasion, he would find his wife silently crying. Finally, he asked God; “Lord, why do mothers cry so easily?” God answered: “When I made woman she had to be special. I made her shoulders strong enough to carry the weight of the world; yet gentle enough to give comfort. I gave her an inner strength to endure childbirth and the rejection that many times comes from her children. I gave her a hardness that allows her to keep going when everyone else gives up, and to take care of her family through sickness and fatigue without complaining. I gave her the sensitivity to love her children under any and all circumstances, even when her child has hurt her very badly.
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CHAPTER 23: BREAD, BISCUITS AND BEIGNETS
times, working dough into large ball. Pinch off portions for a desired size with dry fingers dipped into flour. Press slightly to flatten on greased cookie sheet. Bake for 12 to 15 minutes.
When I was in college in Tennessee, there was a boarding house called Ma Green’s that served dinner for her boarders and about an equal number of place settings for outside folks to walk in. The food was just simply country fare served family style around a 16-seat table, but man-oman was it good. I’d take a couple of friends from Yonkers, NY to sample real southern food. Ma couldn’t make enough fried chicken, country ham with grits, biscuits and red-eye gravy to satisfy those guys. There is a place in Savannah where Ma Green would feel right at home.
With Justin Wilson and Mrs. Wilkes in His kitchen, the Lord is indeed fortunate……
DICKEY FARMS® PEACH TEA BREAD Everyone knows the Georgia Peach, and Dickey Farms has been growing them since 1897. They have great recipes to try including this. 2½ cups all-purpose flour 1 tbl lemon juice 1 cup sugar 1 /3 cup oil 1 tbl baking powder 1 /3 cup milk ½ tsp salt 2 tsps vanilla extract ¼ tsp nutmeg 2 large eggs 1½ cups finely chopped fresh peaches ½ cup chopped walnuts
MRS. WILKES BISCUITS Noted food writer and expert Craig Claiborne of Savannah, Georgia once called Sema Wilkes biscuits “one of the greatest things ever to happen in my life”. Six decades of serving up Southern specialties at her communal dining tables at The Wilkes House in Savannah have spread her reputation far and wide. Presidents, Senators and just plain folk have been eating at her boarding house since 1943. Although boarders haven’t been taken in for over 30 years, Mrs. Wilkes stuck with the large tables where locals and tourists, Southerners and Yankees, common folk and celebrities have passed the platters and bowls overflowing with good food.
Heat oven to 350°. Grease 9x5 loaf pan. In large bowl, combine flour, sugar, baking powder, salt and nutmeg. In medium size bowl, combine peaches and lemon juice. In 2 cup glass measuring cup, combine oil, milk, eggs and vanilla. Add oil mixture to flour mixture and stir just until dry ingredients are moistened. Do not overheat. Fold in peaches and walnuts. Spoon into greased pan. Bake bread for 55 to 60 minutes or until top is golden brown and center springs back when lightly pressed with finger tip. Cool in pan on wire rack for 10 minutes. Remove bread from pan and cool to room temperature before slicing.
In late October, 2002 at a normal every day dinner, lunch to you Yankees, Mrs. Wilkes grandson, Ronnie Thompson and now manager of Mrs. Wilkes Boarding House presided over the lunchtime ritual rather than the diminutive Sema Wilkes. In attendance were over four generations of Sema Wilkes family who have worked at the restaurant. Mrs. Wilkes, who had become known as “the Julia Child of country cooking” had passed away the Thursday before at the age of 95. 2 cups self-rising floor ½ tsp baking power 1 tbl shortening 2 tbl butter 1 /3 cup buttermilk 1 /3 cup whole milk
ANNA-DAMA BREAD Tennessee mountain lore has it that this bread got its name from a man who had to bake his own bread when his wife, Anna, was away. He wasn’t happy as he stirred his concoction of cupboard leftovers and cursed under his breath, “Anna, damn it!” Despite his protests, he invented an easy, moist, slightly sweet cornmeal-yeast bread that requires no kneading. 2 cups milk 1 cup cornmeal 3 tbls butter, melted ½ cup molasses 2 tbls dry yeast
Preheat oven to 450°. Sift flour and baking power into bowl. Cut in shortening and butter until mixture has texture of course cornmeal. Make a well in center and add liquid ingredients. With hands, mix lightly and quickly form dough moist enough to leave sides of bowl. Turn out onto a lightly floured surface and knead gently six or seven 298
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½ 1 2 5.5
JUSTIN WILSON’S HUSHPUPPIES
cup warm water tbl honey tsp salt cups white flour
These are a staple all over the South. 1½ cups yellow cornmeal ¼ cup all-purpose flour ¾ tbl baking powder 1½ tsp salt 1 tsp baking soda 1 tsp ground coriander ½ tsp cayenne pepper ½ onion, grated 2½ cups buttermilk 3 large eggs, lightly beaten ¼ cup fresh or thawed frozen corn kernels Vegetable shortening or cooking oil for deep-frying
In a saucepan, bring the milk to a boil. Remove from heat and stir in the cornmeal. Add the butter and molasses and mix well. Cool until lukewarm. In a large mixing bowl, dissolve the yeast in warm water. Add the honey and stir until bubbly. Add the cornmeal mixture, salt and 21/2 cups of flour. Beat 5 minutes. Gradually add 21/2 to 3 cups more flour. Beat with a large spoon until the mixture is very stiff and it holds up firmly in the center of the bowl. Cover the dough with a damp towel. Let it rise until double in bulk, about one hour, then deflate the dough with a spoon or your fist. Divide the dough into two parts, shape them and place each in a greased loaf pan.
Begin heating the shortening or oil in a deep-fryer or cast-iron skillet over med heat. In a large bowl, stir together the cornmeal, flour, baking powder, baking soda, coriander, and cayenne. Stir in the grated onion. Stir in the buttermilk, eggs, and corn until combined. The mixture will have the consistency of wet sand. Heat the oil until it registers 375° on a deep-fat thermometer. You can also test the heat by sprinkling a bit of cornmeal on the hot oil to see if it bubbles. Scoop up rounded tbl of dough and carefully drop them into the fat in batches, if necessary. Fry on one side until golden, 2-3 minutes. Turn and fry the other side until completely golden. Using a slotted spoon, transfer the cooked hushpuppies to several layers of paper towels to drain. Serve immediately.
Bake the loaves in a preheated 350oF oven for 45 to 50 minutes. Cool on a rack. Makes two loaves
BOSTON BROWN BREAD 1 2 2
pound chopped dates tsps baking soda cups sugar ½ cup shortening 2 eggs 4 cups sifted all-purpose flour 1 cup walnut pieces 1 cup raisins Six 14- to 16-oz empty, clean vegetable or fruit cans Preheat the oven to 325 degrees F. Combine the dates and baking soda in a bowl. Pour 2 cups boiling water over the mixture and let stand for 5 minutes.
GERMAN BROWN BEER BREAD Hearty breads like rye and pumpernickel are German culinary standards. This version uses stone-ground rye flour and caraway seeds, a favorite spice in German cooking. 1 tbl olive oil ½ cup chopped onion 1 tsp sugar, divided 2 packages dry yeast ¾ cup warm brown beer (100° to 110°) ½ cup plain low-fat yogurt 1 tbl white vinegar 1 tbl caraway seeds 1½ tsps kosher salt 1 large egg, lightly beaten 2¾ cups all-purpose flour, divided
Combine the sugar, shortening, and eggs in a large bowl. Using a mixer, beat at medium-high speed until creamy. Add the date mixture and flour and stir until well blended. Add the nuts and raisins; mix well. Fill the cans about two-thirds full with batter. Bake for 1¼ hours, until a wooden pick inserted in the center comes out clean. Cool in the cans on a wire rack for 15 minutes before removing from the cans and returning to the rack to cool completely.
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1 cup stone-ground rye flour 1 tsp water 1 large egg white, lightly beaten Cooking spray
minutes. Brush tops with heavy cream and bake 10 to 12 minutes.
HOT CRUSTY BUTTERMILK BISCUITS By Chef Scott Peacock, Watershed Restaurant, Decatur, Georgia 5 cups sifted White Lily flour (measured after sifting) 1 tbl plus ½ teaspoon
Heat oil in a large skillet over medium-high heat. Add onion; sauté 4 minutes or until golden brown. Cool. Dissolve ⅛ teaspoon sugar and yeast in warm beer; let stand 5 minutes. Stir in yogurt, vinegar, caraway seeds, and salt. Add remaining 1 teaspoon sugar and egg; stir with a whisk until combined.
Homemade Baking Powder 1
Lightly spoon flours into dry measuring cups; level with a knife. Add 2 1/2 cups all-purpose flour and rye flour to yeast mixture; stir until a soft dough forms. Stir in onion mixture. Turn dough out onto a floured surface. Knead until smooth and elastic (about 8 minutes); add enough of remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will feel tacky).
½ 1¼ 3
Preheat oven to 500 F. Put the flour, homemade baking powder, and salt in a mixing bowl, and whisk well to blend thoroughly. Add the lard, and working quickly, coat it in flour and rub between your fingertips until approximately half the lard is finely blended and the other half remains in large pieces, about 1/2 inch in size. Pour in the buttermilk, and stir quickly just until the dough is blended and begins to mass.
Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, 45 minutes or until doubled in size. (Press two fingers into dough. If indentation remains, the dough has risen enough.) Punch dough down; cover and let rest 5 minutes. Shape dough into a 12-inch oval loaf on a lightly floured surface. Place loaf on a baking sheet lined with parchment paper. Lightly coat surface of loaf with cooking spray. Cover with plastic wrap; let rise 30 minutes or until doubled in size.
Turn the dough immediately out onto a floured surface, and with floured hands knead briskly eight to ten times, until it becomes cohesive. Gently flatten the dough with your hands into a disk of even thinness; then, using a floured rolling pin, roll it out to a uniform thickness of 1/2 inch. With a dinner fork dipped in flour, pierce the dough completely through at 1/2 inch intervals. Lightly flour a 2 1/2- or 3-inch biscuit cutter and stamp out rounds, without twisting the cutter in the dough. Cut the biscuits from the dough as close together as you can, for maximum yield. Transfer them to a parchment-lined baking sheet, placing them so that they just barely kiss. Don't re-roll the scraps. Just arrange them around the edge of the sheet, and bake them — cook's treat.
Preheat oven to 400°. Combine 1 teaspoon water and egg white in a small bowl. Gently brush egg white mixture over surface of loaf. Bake at 400° for 28 minutes or until loaf is golden brown and sounds hollow when tapped, and let cool on a wire rack.
COUNTRY BISCUITS 2 1 1
½ 3 1
¼
tbl kosher salt cup (1/4 pound) packed lard, chilled cups buttermilk tbls unsalted butter, melted
cups all-purpose flour tbl baking powder tbl baking soda tsp salt ozs cold unsalted butter cup milk or half & half cup heavy cream
Put the baking sheet immediately on the center rack of the preheated oven. Bake 10-12 minutes, checking after 6 minutes or so, and turning the pan if needed for even baking. When biscuits are golden brown, remove from the oven and brush the tops with the melted butter.
Preheat oven to 425°. In large bowl, whisk together dry ingredients. Gently cut in butter then add milk. Mix with hands without overworking dough. Dough should be slightly sticky. Pour onto lightly floured counter and roll to 1-inch thickness. Cut out 2-inch rounds and place on unlined non-stick baking tray. Refrigerate for at least 30
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Make Some Dough
MISS INA'S CHEESE BISCUITS
You can use any yeast bread recipe to make rolls. Mom’s is below. White or wheat, sour or sweet, whole grain or plain Jane, buttery dough or sourdough - if you can make it into a loaf, you can form it into a roll. If you’ve got a bread machine or a mixer with a dough hook, bread of all kinds is at your fingertips with just a little bit of measuring and the flick of a switch or two. All that’s left is to shape the dough!
Done just like Mr. Jim and Miss Ina loved 'em. They were our next door neighbors in Caruthersville and my surrogate parents. You couldn't have a Sunday services pot luck supper at Eastwood Memorial Methodist Church without these. 2 cups self-rising flour 1 tsp baking powder 1 tsp sugar ½ tsp salt 1 /3 cup shortening ¾ cup grated Cheddar 1 cup buttermilk ¼ stick butter, melted Preheat oven to 350°F.
Taking Shape To divide a batch of dough into rolls, wait until the dough has risen once, then gently deflate it with your fist. On a clean surface, grab the dough in both hands and gently stretch it out into a log, flicking your wrists and slapping the dough on the counter. Now use a bench scraper (a.k.a. pastry scraper, bench knife) or a stiff spatula to divide the log of dough into equal portions. If you want to be exact, use a kitchen scale to weigh each piece of dough. There’s a definite technique to shaping dough into perfect rounds, but it’s easy to get the hang of it and fun to practice. Now dust a baking sheet with flour and cover it with a sheet of plastic wrap. As you finish forming each dough round, place it under the plastic wrap to keep it from drying out.
In a medium bowl, mix flour, baking powder, sugar, and salt together using a fork; cut in shortening until it resembles cornmeal. Add cheese. Stir in buttermilk all at 1 time just until blended. Do not over stir. Drop by tablespoonfuls, or use an ice cream scoop, onto a well greased baking sheet. Brush dough with melted butter. Bake for 12 to 15 minutes.
SOUTHERN CORNBREAD 1
¼ 1 1 1
½ 1 1
½
Now you get to decide when you want those rolls: If you want to sink your teeth into them just as soon as possible, allow them to rise a second time, until about double in size, and bake them. If you want to save the rolls for tomorrow, make sure that plastic wrap is wrapped tightly around them, and simply place them in the refrigerator. When you’re ready for them, put them in a warm place, (this is critical, no drafts either) let them finish rising, then bake as usual.
cup cornmeal cup vegetable shortening, melted cup all-purpose flour tbl sugar tbl baking powder tsp salt cup buttermilk egg, beaten cup chopped onion
To Top It All
Mix all ingredients and put in a greased pan. Bake in a preheated 400 degree oven for 30 to 40 minutes, or until a tester comes out clean.
When the rolls are fully risen and ready to go into the oven, don’t forget to add some finishing touches to them! To make the tops shiny, golden and lightly crisped, brush them with beaten egg or milk, or, coat them with melted butter to keep them soft. If you wish to add the flavor of herbs, garlic, citrus zest, or dried fruits or vegetables to your distinctive dinner rolls, these ingredients are better mixed into the dough during the initial bread making process - they will burn in the oven if you put them on top of the rolls. Now all that’s left to do is wait anxiously by the oven for the world’s greatest rolls to emerge!
HOMEMADE YEAST ROLLS To this day, nothing smells better to me than these rolls. This has so many great memories attached to the smell. My mother’s fresh, yeasty rolls were like a little morsel of heaven. The intoxicating aroma and the golden brown, lightly crisped exterior that gives way to a fluffy, tender middle oozing with fresh butter will inspire a feeding frenzy of the highest order. If you can do these, you can pass yourself off as one of the best cooks in the entire world.
Watch out, or these fresh homemade rolls just might steal the spotlight away from the main dish.
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Thank God, Jean can make these as well as my mother could. 1 cup milk, scaled, don’t burn, cool to 110° 1 /3 cup shortening (nothing but Crisco) ½ cup sugar 2 beaten eggs 2 yeast cakes or 2 oz dry yeast dissolved in water (105° to 110°) 5 cups flour, sifted
90 MINUTE CINNAMON ROLLS Here’s another of my mother’s goodies. She didn’t make this often, but boy when she did…. 3¼ cups of all-purpose flour, divided 1 envelope Fleischmann’s Quick Rise Instant Yeast ¼ cup sugar ½ tsp salt ¾ cup milk ¼ cup water ¼ cup margarine 1 egg 1 cup firmly brown sugar 1 tbl cinnamon ½ cup butter, softened ½ cup each, raisins & chopped pecans, optional
Combine scaled milk, shortening and sugar; cool to lukewarm. Soften yeast in lukewarm water, stir and add to milk. Add eggs, then four cups flour, one cup at a time. Mix well after each addition. Use last cup of flour to dust board and to work into dough as you knead it about five minutes. Put dough into greased bowl and let rise. Divide into individual rolls in whatever size or shape you wish. Bake at 375° for about 15 minutes.
Set aside 1 cup all purpose flour from total amount. Mix remaining flour, yeast, sugar, and salt in large bowl. Heat milk, water, and ¼ cup margarine until hot to touch, 125°-130°. Stir hot liquid into dry ingredients. Mix in egg.
Remember, it’s the second rise that does it…….be patient. DO NO OVERCOOK. When they turn golden brown, there’re done. Take ‘em out. They’ll cook for another few minutes on the counter. Don’t let the tops get dark brown before you take them out. That’s too late.
Mix in enough reserve flour to make a soft dough, that does not stick to the bowl. Turn out onto floured board and knead 5mins. Cover dough and let 10mins.
JOHNNIE CAKE Oh what we take for granted today. One hundred and fifty years ago food was hard to come by if you wore the blue or gray. Items that Union soldiers received were salt pork, fresh or salted beef, coffee, sugar, salt, vinegar, dried fruit and dried vegetables. If the meat was poorly preserved, the soldiers would refer to it as “salt horse”. Sometimes they would receive fresh vegetables such as carrots and potatoes.
Mix brown sugar, cinnamon, & butter together. Roll dough into 12x9inch rectangle. Spread with cinnamon mixture. Sprinkle with raisins. Roll up from long side, jelly-roll style; pinch to seal the seam. Cut into 12 equal slices with a sharp knife. Place cut side up in large greased muffin cups; place on baking sheet over a shallow pan half-filled with boiling water.
Confederate soldiers were not as fortunate. Their rations consisted of bacon and corn meal, tea, sugar or molasses, and fresh vegetables when they were available.
Cover dough and let rise 20 minutes. Bake at 375° for 20mins or until browned. Remove from muffin cups to cool. Serve warm makes 12 buns.
Their main staple most often was Johnnie Cake and bacon grease. 2 cups of cornmeal ⅔ cup of milk 2 tbls oil 2 tsps baking soda ½ tsp of salt
BLUEBERRY SOUR CREAM LOAF 2 1
½ 2 2
½
Mix ingredients into a stiff batter and form eight biscuitsized “dodgers”. Bake on a lightly greased sheet at 350° for twenty to twenty five minutes or until brown.
eggs cup dairy sour cream cup milk tbls butter or margarine, melted pkgs Martha White Blueberry Muffin Mix cup chopped pecans
Preheat oven to 350F. Grease bottom of 9 x 5 x 3 inch loaf pan; set aside. Break eggs into bowl and beat lightly. Add sour cream, milk, butter; and muffin mix; stir just until blended. Stir in pecans. Pour into prepared pan. Bake 45 to 50 minutes, or until toothpick inserted in
Or spoon the batter into hot cooking oil in a frying pan over a low flame. Optional: spread with a little butter or molasses, and you have a real southern treat!
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center comes out clean. Cool in pan 10 minutes. Gently loosen sides of loaf.
10 2 3
Turn out onto wire rack to cool completely.
Dissolve yeast in water and add sugar, Wesson oil, 4 cups flour, salt and eggs. Mix well and add 6 more cups flour. Blend, let rise till double in size about 2 or 4 hours. Place dough in 6 greased pans and let rise for 1-2 hours. Bake at 400° for 5 minutes, then bake at 325° for 30 minutes. Take out of pans and cool.
BANANA NUT MUFFINS Chelle: The nuts are NOT optional.
½ 1 1 2 1 1 1 1 1 /3
¼ 2 1
½ ½
cups flour tbls salt eggs
cup whole grain flour cup white flour cup brown rice flour tsps baking powder tsp soda tsp cinnamon egg tsp vanilla cup brown sugar packed cup milk tbls cooking oil cup mashed banana 2 medium cup raisins golden cup ground almonds
Note: The dough is thin like cake dough. Use the mixer to blend the dough.
MOM'S SOURDOUGH BREAD STARTER Mon got this from a lady she met in Alaska. She spent a summer there when my cousin Bob was stationed in Fairbanks, Alaska. 1 package yeast 1 tbl vinegar 2¼ cups warm water 1 tsp salt 2 tbls sugar 2 cups bread flour
Sift all dry ingredients together except sugar. Beat egg, vanilla, sugar, milk and oil. Add raisins, banana, almonds and liquid ingredients to dry ingredients. Mix only until blended. Spoon mixture into muffin tins sprayed with Pam cooking spray. Fill almost to the brim. Bake 15-20 minutes at 375°.
Dissolve yeast in ¼ cup warm water. Add sugar vinegar, salt, all purpose flour. Add remaining water until a creamy batter is formed. Place in a glass bowl, cover and let sit until it starts to ferment. About 3 days. It will take on a powerful boozy smell. Stir again until creamy. To use, measure out what is called for in any recipe, replenish starter and put back in frig. Bring to room temp before using.
CAJUN BREAD About as simple as most things Cajun…. 3 cups self rising flour 3 tbls sugar 1 12-oz can of warm beer
Replenish starter with equal amounts of bread flour and water. You should allow it to allow to ferment for one week between using. This starter took about 1½ months to become really sour. Some people use the same starter for years.
Dear Lord, do not use light beer. Frankly most American beers would not work well. Use a dark or hearty brew. Doesn't have to be imported just dark and heavy. Mix all ingredients in a glass bowl. Put into a greased bread pan. Let rise about 15 minutes. Bake in 400° oven for 30 minutes or until brown. This bread can go with anything in Cajun country.
CORN CAKES COUCH COUCH This was a delicacy for the Confederate troops during the War of Northern Aggression. Food of any kind was special, but this rare indeed. 1 egg slightly beaten 1 cup corn meal ½ flour 1 tsp salt 1 cup hot water 1 tbl lard you can use Crisco 1 tsp sugar
METHODIST BREAD It’s funny. I grew up in the Methodist Church in the boot hill of Missouri. It wasn’t until we lived in Georgia before I even knew this existed. 3¾ cups lukewarm water 105- 110° 2 packages yeast 1 cup sugar 1 cup oil
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Mix ingredients and spoon on griddle. Fry to a golden brown on both sides. Serve with butter and molasses or honey.
3½ 2 1
cups all-purpose flour tsps baking soda tsp baking powder
Mix in order. Pour in greased and floured pan. Bake at 350 for about 1 hour.
BEIGNETS The best way to have this New Orleans French Quarter specialty is to go to the Café Dumont on Jackson’s Square in the French Quarter. My wife thinks these are the same as Italian fried dough. She’s made that many times and it is close, but no cigar. There is nothing like early morning coffee and beignets at the Café Dumont……
SOUTHERN SKILLET CORNBREAD 2
½ ½ ½
If that’s not an option, here’s how you make ‘em at home. Good Luck. Oh, eat them as soon as they are done. Never eat them cold. Hell, they’re good cold…. 1 package dry yeast dissolved in 4 tbls water 3½ cups flour 1 tsp salt ¼ cup sugar 1¼ cups milk 3 eggs, beaten ¼ cup melted butter 1 cup powdered sugar Oil for deep-frying
2 4 1¼
½
cups yellow corn meal cup flour tsp salt tsp baking soda tsp baking powder eggs cups buttermilk stick butter
Mix all dry ingredients together. Stir eggs into buttermilk and add to dry mixture. Melt butter inside heavy iron skillet. Coat skillet with butter on all sides. Pour remaining butter from skillet into cornbread batter and mix thoroughly. Pour the cornbread batter into hot skillet and bake in a 375 degree oven. Cook bread until it has a golden brown crust approximately 25-30 minutes.
BLUEBERRY BUTTERMILK MUFFINS
Dissolve yeast in four tbl of warm water or according to package directions. Set aside. Using a home-style deep fryer, heat oil. In a large mixing bowl, combine flour, salt and sugar and mix well to ensure proper blending. Fold in dissolved yeast, milk, eggs and butter. Continue to blend until smooth beignet dough is formed. Place dough in a metal bowl, cover with a towel and allow to rise for one hour. Remove to a well floured surface and roll out to one quarter inch thickness. Cut into rectangular shapes, two by three inches, and return to lightly floured pan. Cover with a towel and allow dough to rise. Deep fry, turning once, until golden brown. Drain and dust generously with powdered sugar. Enjoy beignets with a cup of Louisiana cafe au lait.
Got this out of the Kansas City Star around 1986. 2½ cups flour 1½ tsps baking powder ½ tsp baking soda ¾ cup sugar ¼ tsp salt 2 eggs, beaten 1 cup buttermilk 4 ozs butter 1½ cups Blueberries, fresh or frozen Sift dry ingredients together in a large bowl. In another bowl, whisk eggs, buttermilk and butter that has been melted and browned slightly. Make a well in dry ingredients and pour in liquid ingredients, mixing quickly. Fold in blueberries. Spoon batter into greased muffin cups and bake ’til golden brown. Bake at 400 F for 20 -30 minutes.
GRAMMIE’S PUMPKIN BREAD This is my mother-in-law’s recipe for pumpkin bread. She was affectionately known as Grammie to her grandchildren. Mein Fuhrer to her son-in-laws……. 3 cups sugar 4 eggs 1 cup salad oil 1½ tsps salt 1 tsp cinnamon 1 tsp nutmeg 2 cups pumpkin
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EASY FRENCH BREAD
POTATO BISCUITS 1 2 2 1 1
½ 2 1
C'est cherie facile 4 cups all-purpose NOT self-rising flour 1 tbl sugar 2 tsp salt 1½ packages active dry yeast 2 cups warm water 3 tbls melted butter
cup mashed potatoes tbls butter cups flour tbl honey cup buttermilk tsp baking soda tsp baking powder tbl sugar
Loaf pans should be 9 x 5 x 2-l/2 inch deep
Mix ingredients and roll out on wax paper. Cut biscuits and bake at 400º about 10 min.
Preheat/bake Oven: 400F. Sift flour, sugar and salt into mixing bowl. Dissolve yeast in warm water. Add water to flour; stir until batter is mixed. Allow to rise until it is twice its original size about 1 to 1-1/2 hours. Stir batter again to deflate it. Divide batter into equal parts; place in 2 greased baking pans. Allow to rise to top of baking pans about 1 to 1-1/2 hours. Melt 3 tablespoons butter and allow to cool. Pour melted butter over loaves. Bake for 30 minutes. Slice and serve.
CHERRY PECAN BREAD 2 1
½ ¾
½ 2 1 1 1 1
cups all purpose flour tsp baking soda tsp salt cup sugar cup butter or margarine eggs tsp vanilla cup buttermilk cup chopped pecans 10-oz jar maraschino cherries drained and chopped
ITALIAN FRIED BREAD This is one of Jean’s favorites. She called it fried dough, but it’s the same stuff. Grandma Rose used to make this for her when the Williams girls were kids. When we lived in Germany we spend a lot of time in Italy on the beach and the vendors would walk the beaches selling this. It really wasn’t as good as Jean could make. I dunno. I guess you had to be there…. 6½ cups all-purpose flour 2 packs instant dry yeast 3 tbls sugar 1 tbl salt 1¼ cups water 1 cup milk 2 tbls shortening
Lightly grease 9 x 5 x 3 inch loaf pan, set aside. In mixing bowl thoroughly stir together flour, soda, and salt, set aside. In large mixing bowl cream together sugar, butter or margarine, eggs, and vanilla until light and fluffy. Add flour mixture and buttermilk alternately to creamed mixture, Beat just until blended after each addition. Fold in nuts and cherries. Turn batter into prepared pan. Bake in 350°oven for 55 to 60 minutes. Remove from pan, cool. If desired, glaze with confectioners icing and sprinkle with nuts. Around the holidays the icing can be tinted red or green.
In a large bowl, combine 3 cups of flour, yeast. sugar and salt. Mix well. In a sauce pan, heat water, milk and shortening until warm, add to flour mixture. Stir until moistened. Gradually add remaining flour, stirring well to make a firm dough. Knead on floured surface until smooth and elastic. Place in a greased bowl, turning to grease top. Cover, lot rise in a warm place until light and doubled in size. When dough is doubled, put 3 to 4 inches of oil in a heavy pot and heat to 370°. Using a teaspoon, drop spoonfuls of dough into the hot oil. Turn once to cook evenly. The dough cooks fast and must be watched. Sprinkle with cinnamon and sugar. Great. 305 Cajun In The Kitchen, ©2010, 2013
GEORGIA-STYLE HUSH PUPPIES
BEER BREAD
2½ 1
cups yellow corn meal tbl salt ¼ tsp garlic salt or to taste 2 green onions, finely chopped 2 tbls Vidalia onion, minced 1 tbl cream style corn 2 eggs Hard boiling water
Here’s the easiest loaf of bread you’ll ever make. The beer gives it a deep yeast flavor. If you like, add your favorite herbs or seeds such as sesame, millet, etc., or even a bit of shredded cheese. 3 cups self-rising flour 3 tbls sugar 1 12-oz bottle of lager beer Preheat oven to 375°. Lightly grease or spray a 9 x 5 x 3inch loaf pan with nonstick cooking spray.
Mix dry ingredients together. Break eggs on top of mix and stir well. Add hard boiling water a little at a time while stirring until it forms stiff mush should be stiff enough to stick to spoon. Drop round tsp of batter into hot grease after cooking fish. Use second spoon to push batter off.
Combine all ingredients, mixing well. Pour into prepared loaf pan and bake for 1 hour.
MUFFALETTA BREAD This is for the very New Orleans style sandwich. Check out Chapter 30: Sandwiches – New Orleans Muffaletta Sandwich. 1 cup warm water 110° 1 tbls sugar 1 package active dry yeast 3 cups bread flour 1½ tsp salt 2 tbls vegetable shortening Sesame seeds
Keep cup of water handy to keep spoons damp so batter doesn’t stick. The secret is the water must be hot enough to cook the corn meal. The grease just crusts the outside of ball to golden brown. You can always go back and add more water be sure it is boiling if you do but you don’t want it too liquid. It won’t hold together when it hits the grease.
FRESH APPLE BREAD 2 cups sugar 1½ cup oil 2 tsp vanilla 2 eggs, well beaten 3 cups flour 1 tsp salt 1¼ tsp soda 3 cups peeled and chopped fresh apples 1½ cup chopped pecans Juice of ½ lemon
In a 2-cup glass measuring cup, combine water and sugar. Stir in yeast. Let stand until foamy, 5 to 10 minutes. In a food processor fitted with the steel blade, combine 3 cups flour, salt and shortening. Add yeast mixture. Process until dough forms a ball, about 5 seconds. Stop machine; check consistency of dough. It should be smooth and satiny. If dough is too dry, add more warm water, 1 Tbsp. at a time, processing just until blended. If dough is too sticky, add more flour, 1 or 2 Tbsp at a time, processing just until blended. Process 20 seconds to knead.
Combine first five ingredients in a mixing bowl; beat well. Sift dry ingredients together. Add to first mixture and beat slowly to blend. Fold in apples and pecans. Pour into a 10inch tube pan which has been well greased and dusted with flour, or two loaf pans. Bake in moderate oven at 350° for hours less time for loaf pans. Cool in pan about 5 minutes before removing.
Lightly oil a large bowl, swirling to coat bottom and sides. Place dough in oiled bowl; turn to coat all sides. Cover bowl with plastic wrap. Let rise in a warm, draft-free place until doubled in bulk, about 1½ hours. Lightly grease a baking sheet. When dough has doubled in bulk, punch down dough; turn out onto a lightly floured surface. Form dough into round loaf about 10 inches in diameter; place on greased baking sheet. Sprinkle top of loaf with sesame seeds; press seeds gently into surface of loaf. Cover very loosely with plastic wrap; let rise until almost doubled in bulk, 1 hour. Place rack in center of oven. Preheat oven to 425°. Remove
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plastic wrap. Bake loaf in center of preheated oven for 10 minutes. Reduce heat to 375 F; bake 25 minutes. The loaf is done when it sounds hollow when tapped on bottom.
as for cinnamon rolls. Brush with melted butter. Sprinkle half of sugar mixture. Sprinkle with fruit/nut mixture. Roll up as for cinnamon rolls. Cut dough in half. Place on cookie sheet. Cut dough with kitchen shears into 1 inch slices. Do not cut dough all the way through, then turn one slice to right, the next to the left until a braid is formed, Repeat with other half of dough. Makes four. Let rise until double. Bake at 375° for 20 minutes or until done Remove from cookie sheet.
Cool completely on a rack before slicing. Makes 1 loaf
SPOON BREAD This receipt goes back to the Civil War or as it is more commonly referred to in Georgia: The War of Northern Aggression. 2½ cups boiling water 2 tbls butter, melted 1½ tsps salt 2 eggs, separated 1½ cups buttermilk 1 tsp soda
Cool slightly. Drizzle with confectioner’s icing. For richer icing, add melted butter.
BREAD PUDDING One of Jean’s favorites. This is ‘The’ recipe from the origin, Arnaud’s of New Orleans. 2 egg yolks 5 whole eggs ½ cup sugar 2½ cups milk, scalded ½ cup heavy cream, scalded 3½ cups stale French bread chunks 8 slices French bread, 1” thick ½ cup raisins ¼ cup dark rum 4 tbls clarified butter, divided 1 tbls cinnamon 1 tbls sugar ¼ tsp cinnamon, mixed
Add corn meal gradually to boiling water and let stand until cool. Add butter, salt, egg yolks slightly beaten, and buttermilk mixed with soda. Beat 2 minutes and add egg whites which have been beaten until stiff. Turn into buttered bean pot or casserole and bake at 425° for 40 minutes.
CHRISTMAS BREAD 2 1 1 1 6
½ 1 3 6-7 1
¼ 1 1½
½
packages dry yeast tbl sugar cup lukewarm water cup milk tbls shortening cup sugar tsp salt eggs, beaten cups flour cup each: candied cherries, raisins, chopped nuts cup sugar tsp cinnamon cups confectioner’s sugar tsp vanilla
Preheat oven to 350°. Butter a 2 quart casserole. In a small bowl, pour the rum over the raisins and set aside to plump. In a medium bowl with mixer at low speed, mix together yolks, eggs and sugar. Add the milk and cream and mix well. Stir in vanilla. Combine the bread chunks, 2 tbsp butter, cinnamon and rum-raisins in a large mixing bowl. Pour a generous amount of the pudding mixture over the bread. Stir to mix all ingredients, pour into the buttered casserole and smooth the surface with the back of a spoon.
Water Melted butter
Cover; let rest for 10 minutes. Knead until smooth.
Dip the bread slices in the remaining pudding mixture and place over the pudding, overlapping to cover to the edges of the dish. Pour any remaining pudding over all. Coat surface thinly with the remaining clarified butter and sprinkle generously with cinnamon sugar. Cut parchment paper to fit the top of the dish, butter lightly and place over the surface of the pudding. Cover the dish tightly with aluminum foil.
Place in a greased bowl; set in warm place, Let rise until double in bulk. Punch down. Divide dough in half; roll out
Set casserole dish inside a pan filled with hot water to within ½ “ of the top of the baking dish. Bake for
Dissolve yeast and 1 tablespoon sugar in lukewarm water. Scald milk; add shortening, sugar and salt; cool to lukewarm. Add 2 cups flour and beat slightly enough to make batter. Add yeast, beaten eggs, plus 2 cups flour. Beat again. Add remaining flour or enough to make a soft dough.
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British Mixed Baking Spice
approximately 50 minutes, remove foil and bake 10 minutes longer.
¾ ¾ ½ ½ ½ ¼
HOT CROSS BUNS British Hot Cross Buns are less sweet and maybe a little closer to the original than most U.S. versions. Serve, cut in half, toasted, with butter, honey or jam. 3¼ cup bread flour 2¼ tsp (1 packet) active dry yeast ¼ cup white granulated sugar 1 tsp table salt 3¼ tsps mixed spice** (see below) 3½ tbls butter, (softened) 1 each, orange and lemon zest only ¾ cup ¾ cup warm milk 1 ¾egg, beaten
tsp cinnamon - ground tsp coriander - ground tsp caraway seeds - ground tsp nutmeg - ground tsp ginger - ground tsp cloves - ground
Cross Piping:
⅓ cup all purpose flour 3½ tbls water 1
tbls sugar
¼
tsp orange extract
Glaze: 2½ tbls sugar 2 tbls orange juice Place the flour, yeast, sugar, salt, mixed spice into a mixing bowl. Mix dry ingredients well. Rub the butter into the flour and mix until it resembles breadcrumbs. Add the mixed peel and raisins into the bowl and make a well in the middle of the mixing bowl. Mix the milk and egg and place into the flour mix. Mix all the ingredients to form a sticky dough and knead well for 8-10 minutes until it forms a dough and is no longer sticky. Rest for an hour and cover with a tea towel or plastic wrap. Divide the dough into ten equal pieces and mold into round balls. Pre-heat oven to 400 degrees F. Place onto baking tray and leave to rise for 1 to 1 ½ hours. Making the cross: mix the flour and water to form a paste resembling double cream, pipe crosses onto your buns. Place in the pre-heated oven and bake for 20-25 minutes until golden brown. While the buns are baking, make the sticky glaze: place the water and sugar into a saucepan and boil for 3 minutes until it thickens. Once removed from the oven, glaze the hot cross buns and enjoy.
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CHAPTER 24: SWEET THINGS
On a lightly floured surface, roll 1 of the disks out to an 11-inch circle. Fold in half, place in a 9-inch pie plate, and unfold. Press into plate, but do not stretch. Trim dough 1/2-inch from edge of plate. Roll out second disk and fold in half. Pour filling into pastry-lined plate. Place top crust on top of filling and unfold. Press along rim to seal and trim edges. Press fork into edges or crimp to make decorative edge. Cut vent slits or punch center with small decorative cutter or knife.
I'm really not a sweet eater, but I had too many good recipes, so here tis.
PIES FIRST SOUTH GEORGIA BUTTERMILK PIE 1 1 1
¼ 4 1 1 1
cup granulated sugar tbl flour tbl grated lemon zest cup sorghum molasses large eggs cup buttermilk stick butter, melted unbaked 10-inch basic pie crust shell
In a small bowl, lightly beat egg, with 1 tablespoon water and 1 tablespoon strawberry nectar. Brush atop crust and then sprinkle with sugar. Place pie on sheet pan* and place in oven. Bake for 10 minutes, then lower heat to 350 degrees F and continue baking for an additional 50 to 60 minutes; the filling should be bubbling and top crust golden brown. Cool completely before cutting.
Preheat the oven to 350°. In a large mixing bowl, combine the sugar, flour, and lemon zest. Whisk in the eggs, 1at a time. Stir in the buttermilk and melted butter. Pour the buttermilk mixture into the pie shell and bake until the top is lightly browned and the center sets, about 25 minutes. Remove from the oven and cool to room temperature. Slice the pie into individual servings. Garnish with the whipped cream and mint.
*TIP: preheat sheet pan in oven for crisper bottom crust.
LEMON PIE Real simple without the meringue. 1 cup sugar 2 tbls flour 4 eggs 1 tbl grated lemon rind 6 tbls lemon juice (from 3 lemons) ½ cup butter, melted ½ tsp vanilla ¼ tsp almond extract 1 frozen 9-inch deep-dish pie shell ¼ cup slivered almonds
GEORGIA STRAWBERRY PIE The strawberries in Georgia in the spring are to die for. They are plentiful and with enough rain so good that I cannot get enough. This is a very simple and I mean simple pie recipe. Everything is store bought even the strawberries if you can't get 'em fresh. ©
This recipe uses Splenda which is a lot better for all of us than sugar. © 1 cup Splenda sweetener 4 tbls cornstarch ½ cup all-purpose flour 4 cups frozen strawberries, unsweetened, thawed 1 11-oz box pie crust mix ½ cup strawberry nectar, cold, plus 1 tbl 1 egg Sugar, for sprinkling
Heat oven to 350°. Position oven rack in lower third of oven.
Preheat oven to 450 degrees F.
Meanwhile, toast the slivered almonds in a skillet over medium-high heat stirring, until just lightly browned, about 4-5 minutes. Sprinkle toasted almonds over top of the pie. Cool on wire rack.
Stir together sugar and flour in a bowl. Add to eggs in another bowl and beat until light in color and slightly thickened, about 3 minutes. Add the butter after the eggs are beaten. Stir in lemon rind, lemon juice, vanilla, and almond extract. Pour into pie shell. Place pie on baking sheet. Bake in lower third of 350° oven for 20 to 25 minutes or until filling is set and lightly browned.
Sift Splenda, cornstarch and flour together into a medium bowl. Stir and combine with partially thawed strawberries. In a separate bowl, combine pie crust mix and cold strawberry nectar. Stir until a soft dough forms. Divide into 2 pieces, form into balls, and flatten into disks.
309 Cajun In The Kitchen, ©2010, 2013
filling sets. A knife inserted in the middle should come out clean.
CLASSIC PECAN PIE While it is true that Georgia is known for peaches and peanuts, then is another ‘P’ that is important to Georgia. Pecans. Georgia is the largest pecan producing state within the United States …producing an average of 75 million pounds a year.
TENNESSEE SWEET POTATO PIE ½ 2 3 2 1
In the 1940s and 1950s, pecan pie came into its own. It was a simple dessert to prepare and got rave reviews—still does! 3 eggs, lightly beaten 1 cup sugar 1 cup light corn syrup 2 tbls butter, melted and cooled 1 tsp vanilla extract 1½ cups fresh pecan halves 1 9-inch unbaked deep-dish pie shell
½ 4
½ 4½ 1
tsp nutmeg tbls butter large sweet potatoes egg whites whole egg cup sugar tsps sugar tsp cinnamon ozs Jack Daniels® Whiskey glass, 2 ice cubes
Boil potatoes until soft. Peel and mash well with 2 tbl butter. Add sugar, cinnamon, nutmeg, 1 shot 1 ½ ounce of whiskey and well beaten egg. Fill cooked pastry shell and cover with meringue made of beaten egg whites and 4 tsp of sugar. Brown in med oven. Remaining whiskey and the ice are for the cook.
Preheat oven to 350°. Place the beaten eggs, sugar, corn syrup, melted butter and vanilla in a large mixing bowl and stir until well combined. Fold in pecans. Pour the mixture into the pie shell, smoothing out the top with the spoon so pecans are evenly distributed. Carefully place the pie in the oven and bake until a deep nut brown and a knife inserted in the center of the pie comes out clean, 50 to 55 minutes. Remove the pie from the oven to cool for 30 minutes. When cool, slice and serve as is or with vanilla ice cream.
I prefer to use Evan William’s or Ezra Brooks Sour Mash for the cookin’ and Jack Daniels® Black Label of course for the sippin’. You may substitute Kentucky Bourbon for the sour mash, but why on earth would you do such a damn silly thing?
KENTUCKY BOURBON PIE
To make it extra special, add 2 tbl of Bourbon whiskey to the mix……
4 2
tsp gelatin tbls cold water ¼ cup sugar 7 large egg yolks 3 tbls boiling water 3 tbls fresh lemon juice ½ cup best-quality Kentucky Bourbon 1½ cups heavy or whipping cream 4 large egg whites 1 tsp pure vanilla extract 1 10-inch pie shell, baked Fresh kiwi fruit, for garnish Grated zest of 1 lemon
OLD FASHIONED MISSOURI PECAN PIE This is how it is done down in the Bootheel of Missouri. My mother could make this like no one else. BTW, the pecans are known as 'paper-hull' pecans. Very thin. Very large and very good. I cracked ten for every three I ate…… 3 eggs beaten ½ cup butter, melted ¾ cup sugar ½ tsp cinnamon 1 tsp vanilla ½ cup white corn syrup ¼ tsp salt ½ cup dark corn syrup 1 unbaked pie shell 1 cup Missouri Pecans + ½ cup chopped
In a small bowl, stir the gelatin into the cold water. Set it aside to soften. In a heavy saucepan, combine ½ cup of the sugar with the egg yolks and beat until the mixture is pale yellow and smooth. Place the pan over a med heat and heat thoroughly; do not allow the mixture to boil. Remove the pan from the heat. Stir the boiling water into the softened gelatin and mix thoroughly. Add the
Mix eggs, sugar, chopped pecans, syrups, cinnamon, and vanilla, salt and butter together. Spread ½ cup whole pecans on bottom of pie shell. Pour in filling. Cover with remaining pecans. Bake at 350° for 30 minutes or until 310
Cajun In The Kitchen, ©2010, 2013
gelatin to the egg mixture, along with the lemon zest and juice. Add the Bourbon and mix well.
diameter and ⅛ inch thick. Place the crust in a 9-inch pan. Crimp the edges. Refrigerate until ready to use. Preheat your oven to 350°.
In a chilled bowl, whip the cream until it is stiff. Set aside one quarter of the whipped cream and fold the rest into the egg mixture. In a separate bowl, beat the egg whites until they form stiff peaks. Gradually add the remaining ¼ cup of sugar, beating until the whites form a stiff meringue. Fold them gently into the egg mixture. Stir in the vanilla. Spoon the filling evenly into the baked pie shell and refrigerate until firm, 2-3 hours.
Combine water, brown sugar, cornstarch, salt, cinnamon, nutmeg and pepper in a saucepan over high heat. Bring to a boil and whisk until smooth. Remove from heat. Place peaches in a bowl and pour syrup over them. Toss to coat. Let cool for 10 minutes. Combine the sugar, flour, pecans, butter cinnamon and nutmeg in a mixing bowl. Using your fingers, work the mixture together. Form into a ball.
To serve, cut the pie into wedges and garnish with preserved kumquats or a few slices of kiwi. Serve the remaining whipped cream separately or use to garnish the pie before slicing.
Remove the piecrust from the refrigerator. Pour in the peach mixture and spread evenly. Crumble the topping evenly over the top of the peaches. Bake for 1 hour, or until the crust and top is nicely browned. Cool for 10 to 15 minutes before serving
PEACH CRUMB PIE Crust: 1¼ 1
½ 1 3
CAKES SECOND
cups flour tsp sugar tsp salt stick ¼ lb butter, cut into small pieces tbls ice water
LOUISIANA RING CAKE Every Cajun mother knows how to make this.
Topping:
¾
For the filling:
3 2
1½
cups water cup packed light brown sugar 2 tbls cornstarch ½ tsp salt 1 tsp ground cinnamon ½ tsp grated nutmeg 2 lbs peaches, peeled, pitted and cut into wedges Pinch of black pepper
¼
¼ 2¾ 1½ 1 1 3 2 1¾
Topping:
½ ½ 1
½ ¼ ¼
cup packed light brown sugar cup of flour cup of pecans stick (4 tbls) butter, cut into small pieces tsp ground cinnamon tsp grated nutmeg
¾ ¼
cup butter or oleo tbls brown sugar tbls flour tsp orange extract or zest cups flour tsps salt cup shortening, solid tsp orange extract or zest eggs, beaten tsps baking powder cup sugar cup milk tsp almond extract
Mix all ingredients for topping together, blending well. Spread in bottom of well greased tube pan. (Bunt pan) Hey, they're tube pans to Cajuns….. Sift together flour, baking powder, and salt; add sugar. Mix well.
Combine flour, sugar, and salt in a mixing bowl. Add butter. Using 2 knives or a pastry blender, work into the dry ingredients until mixture resembles coarse crumbs. Add water and form into a flattened ball, wrap in plastic wrap and refrigerate for about 1 hour.
Cut in shortening; add milk, extracts, and eggs. Beat thoroughly. Pour batter over topping and bake in 370 degree oven for 45 minutes to 1 hour. Remove from pan immediately or topping will stick to pan.
Pat out dough on a lightly floured surface and dust lightly with flour. Roll the dough into a circle, 12 inches in
311 Cajun In The Kitchen, ©2010, 2013
mixing bowl and set aside to rise in a warm place until spongy. Stir in eggs and enough sifted flour to make a soft dough. Shape dough into a ball and place in a greased bowl, turning to grease top. Cover and allow to rise until double in bulk—about 2 hours.
MOM’S POUND CAKE My mother’s pound cake. Just about as good as I’ve ever had. 3 cups cake flour 6 large eggs 1 lb butter 1 lb sugar 2 tsps of pure vanilla extract ½ tsp salt ½ cup buttermilk ½ tsp baking soda 1 tsp baking powder
Turn dough onto a lightly floured surface and knead 5 minutes or until smooth and elastic. Divide dough in half and spread out evenly in 2 greased baking pans, 13x9x2”. Set aside to rise again. When double in bulk, use your fingers to make holes 1½ “ to 2” apart all over the dough. Fill holes with brown sugar and generous pieces of butter. Sprinkle cinnamon over entire cake. Bake in a preheated 375-degree oven for 20 minutes or until golden brown. Because of the size of the cake, it is usually cut in halves to wrap for giving.
Sift the flour, baking soda, and baking powder into a large mixing bowl. Stir in salt and the sugar. Next add the butter. My mom would melt the butter in a pan over slow heat to make it blend easier.
DICKEY FARMS® PEACH UPSIDE DOWN CAKE Everyone knows the Georgia Peach, and Dickey Farms has been growing them since 1897. They have great recipes including this one. 2 lbs peaches ½ tsp ground ginger ½ cup light brown sugar ¼ tsp ground nutmeg 2¼ cups flour 1 cup granulated sugar 1½ tsps baking soda 1 egg ¼ tsp salt 1 tsp vanilla extract ½ tsp cinnamon 1½ cups sour cream 13 tbls butter
You can do this or just let the butter soften at room temperature. Add the eggs, whole. At this point I break out my mixer and begin mixing on slow. I slowly add my buttermilk, and then the vanilla extract. After it is thoroughly stirred, turn the mixer up to medium for a few minutes, and then finally on high. If the mixture is a little thick I add just a touch more buttermilk. If you don't mix things thoroughly you will have lumps that will form air bubbles in your mixture and leave holes in your finished cake. It was always a matter of pride not to have these air pocket holes in our cakes so we always made sure we got all of the lumps. In the preelectric-mixer day that involved a lot of whipping the cake by hand.
MORAVIAN SUGAR CAKE 1
package dry yeast ½ cup warm water 1 cup hot, unseasoned mashed potatoes 1 cup sugar ½ cup shortening ¼ cup butter, softened 1 tsp salt 2 eggs, beaten 5-6 cups sifted flour Brown sugar Butter Cinnamon
Heat oven to 350°. Peel and halve peaches. Cook brown sugar in 5 tablespoons butter in 10 inch ovenproof frying pan until dissolved. Off the heat, arrange peach halves, cut sides up, in pan. Combine flour, baking soda, salt and spices. Beat 8 tablespoons butter with granulated sugar. Beat in egg and vanilla. Stir in flour mixture by thirds, alternating with sour cream. Spread over peaches and bake until toothpick inserted in center comes out clean, 50-55 minutes.
Dissolve yeast in warm water. Mix together mashed potatoes, sugar, shortening, butter, and salt in a large bowl. Add yeast mixture and stir until blended. Cover 312 Cajun In The Kitchen, ©2010, 2013
JAM CAKE
MAPLE SYRUP CAKE
My mother really liked to make this, probably more than I enjoyed eating it, but my wife likes it also. Recipe is actually my grandmother’s. Mom remembers her making this when she was a small girl. That puts it around 19201921.
Got this while I was in Montreal once from a nice lady at Revenue Canada. That's their IRS. She brought this in for somebody's birthday and it was gone in 60 seconds…… 2 cups cake flour ½ tsp salt 1½ tsp baking powder ½ tsp baking soda 2/3 cup shortening 2/3 cup lightly packed brown sugar 2 eggs ½ tsp maple flavoring ¾ cup buttermilk ½ cup maple syrup
You can use whatever jam you prefer, but I don’t think anything beats blueberry. 1 cup sugar ½ cup buttermilk ½ tsp baking soda 1 cup Jam ½ tsp cinnamon ¾ cup butter 2 cups flout 3 eggs, separated
Preheat oven to 350° Grease two 8 inch round cake pans – line bottoms with wax paper. Sift flour, salt, baking powder and baking soda together.
Cream sugar and butter; add egg yolks. Mix buttermilk and soda. Add alternately sugar/butter/eggs and milk/soda to flour. Add jam. Beat egg whites and fold in. Don’t go overboard trying to mix everything at this point, just blend in the egg whites in gently with a rubber spatula.
Cream shortening, then add brown sugar and beat until light and fluffy. Add eggs and maple flavoring and beat. Combine buttermilk and maple syrup.
This is the old fashion method of making white frosting. You can use ‘canned’ frosting, but why? Do it the old fashion way and discover why your mother and grandmother were such good cooks.
Stir dry ingredients into creamed mixture alternately with liquid. Make 3 dry and 2 liquid additions. Mix well after each.
BETTER THAN SEX CAKE
Frosting:
There are people down here in Georgia that swear by this cake. It is indeed a legend in its own time. 1 yellow cake mix 1 Instant vanilla pudding 10 sm. can crushed pineapple ½ cup sugar 1 carton Cool Whip Maraschino cherries Pineapple rings Flaked coconut
2
¾
cups sugar milk
Cook mixture until hard ball is formed. Brown 1 cup sugar, add 2 sticks of butter. Combine, but do not continue to cook. Beat slightly and allow to cool before spreading on cake.
RED-VELVET CAKE You can’t get anymore Southern than this. There are a number of different recipes for this, but this is one that my wife has made and it is very good. ½ cup shortening 2 eggs 1 tsp vanilla 1 tsp salt 1 tsp soda 1 tbl vinegar 1½ cup sugar 2 ozs red food coloring 2 tbls cocoa
Prepare cake according to package directions. Cool completely. Punch holes in cake. Cook pineapple and sugar slowly until sugar is dissolved. Pour sugar and pineapple over warm cake. Top with pudding, then with Cool Whip. Garnish with coconut and pineapple rings. Place maraschino cherry in center of each ring of pineapple. Keep refrigerated. Gets better with age . . .
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1 2½
cup buttermilk cups flour
2¼ 3
cups granulated sugar eggs, separated ½ cup milk 2 ozs semisweet chocolate, finely grated ½ tsps cream of tartar Confectioners’ sugar and/or cocoa powder (for dusting) Chocolate sauce or sweetened whipped cream
Butter Icing
¼
cup soft margarine 1 box confectioner’s sugar sifted 3 tbls cream 1 tsp vanilla Dash salt
Scrub the potatoes and boil in lightly salted water until done; drain in a colander. When cool enough to handle, remove the skins and mash the potatoes. Set aside 1 cup for this recipe; save the rest for another purpose.
Cake: Cream shortening, sugar and vanilla. Add eggs one at a time. Make thin paste of cocoa and food coloring and add to creamed mixture. Sift flour and salt together, then alternate buttermilk and flour to creamed mixture one tbl at a time beginning and ending with flour. Mix soda and vinegar and add to mixture. Bake in 2 8-inch pans for 30 minutes at 350°.
Preheat the oven to 350 degrees F. Lightly butter and flour a 10-inch tube pan; set aside.
Icing: Beat on low speed until blended, then beat on high speed until thick enough to spread. More cream or confectioners’ sugar may be added to give desired consistency.
Cream the butter and sugar, beating until very light and fluffy. Add the egg yolks, one at a time, scraping down the sides of the mixing bowl after each one. Add the mashed potatoes and mix thoroughly. Alternately add the sifted flour mixture and the milk, beginning and ending with the flour. Stir in the grated chocolate; set aside.
Sift the flour, baking powder, salt, cloves, cinnamon and nutmeg together; set aside.
VERMONT CHOCOLATE POTATO CAKE Vermont usually gets credit for chocolate potato cake, but I am sure different versions of this cake have been made all over New England, as well as other regions. The idea of adding potatoes to cake batter appears frequently in old American cookbooks. It sounds like a heavy concoction, but the potato actually produces a lighter cake than one made with flour alone.
Combine the cream of tartar with the egg whites and beat to firm peaks. Gently fold into the cake batter. Pour into the prepared cake pan. Bake for about 1 hour or until firm to the touch. Test by inserting a skewer; it will come out clean when the cake is done. Cool in the pan on a wire rack for 10 to 15 minutes, then unmold and place on a rack to cool thoroughly.
Most recipes for chocolate potato cake call for melted chocolate, but in this one the chocolate is grated on the smallest side of the grater. The result is a speckled cake, which was dubbed Chocolate Tweed Cake by James Beard because of its appearance. Only a very small quantity of chocolate is used, together with cloves, cinnamon and nutmeg, a combination that gives the cake a complex and somewhat old-fashioned flavor.
Sprinkle with sifted confectioners’ sugar and/or cocoa powder. Serve with chocolate sauce or whipped cream, if desired.
LOUISIANA PRALINE CAKE Another of my Aunt Vera's recipes. ½ cup butter 2 eggs 1½ cups hot water 1 cup quick oats 1 cup brown sugar 1 cup sugar 2 cup flour 1 tsp baking soda ½ tsp salt 1 cup pecans, chopped 1 tsp orange rind, grated
It is wonderfully light and moist and needs nothing more than a sprinkling of confectioners’ sugar or cocoa on top, although Chocolate Sauce or Sweetened Whipped Cream could be served on the! side. 2 medium boiling potatoes 1¾ cups sifted cake flour 2 tsps baking powder 1 tsp salt ½ tsp ground cloves ½ tsp ground cinnamon ½ tsp ground nutmeg 6 ozs unsalted butter 314
Cajun In The Kitchen, ©2010, 2013
1 1
tsp nutmeg tsp cinnamon ½ cup chopped pecans 3 cups finely chopped raw apples Pinch of salt
Topping:
¼ 3 2 1
cup brown sugar tbls butter tbls heavy cream cup pecans, chopped
Sauce
Preheat oven to 325F. Combine oatmeal and water and let stand 15 minutes. Prepare 9" x 12" x 2" pan. Beat butter, eggs, and sugar until creamy. Add oatmeal, flour, salt, soda, orange rind and nuts. Beat 2 minutes. Bake for 45 to 60 minutes.
1½ cup brown sugar 3 tbls butter 2 tbls milk Beat together the eggs and vanilla. Add sugar and shortening. Sift remaining ingredients and add to mixture.
Add topping and return to oven on broil for 2 minutes. Watch closely. This burns very easily.
Bake 350 degrees for 40 minutes.
BUTTERMILK POUND CAKE
Heat sauce until melted. After cake has cooked 40 minutes remove from oven and pour sauce on cake and bake 20-25 minutes more.
My mother made this for only one reason: Fresh strawberries. She loved strawberries and shortcake, (pound cake here) and real whipped cream. ½ cup butter, softened ½ cup shortening 2 cup sugar 4 eggs ½ tsp soda 1 cup buttermilk 3 cup all purpose flour 1 tsp lemon extract 1 tsp almond extract Pinch of salt
MORAVIAN SUGAR CAKE The Moravians are a German Protestant Church who's members settled in Old Salem, NC. This is a favorite food gift throughout North Carolina. 1 package dry yeast ½ cup warm water 1 cup hot, unseasoned mashed potatoes 1 cup sugar ½ cup shortening ¼ cup butter, softened 1 tsp salt 2 eggs, beaten 5-6 cups sifted flour Brown sugar Butter Cinnamon
Cream butter and shortening; gradually add sugar, beating until light and fluffy, add eggs, one at a time, beating well after each addition; dissolve soda in buttermilk. Combine flour and salt; add to creamed mixture alternately with buttermilk, beginning and ending with flour mixture. Mix well after each addition. Stir in lemon and almond flavorings.
Dissolve yeast in warm water. Mix together mashed potatoes, sugar, shortening, butter, and salt in a large bowl. Add yeast mixture and stir until blended. Cover mixing bowl and set aside to rise in a warm place until spongy. Stir in eggs and enough sifted flour to make a soft dough. Shape dough into a ball and place in a greased bowl, turning to grease top. Cover and allow to rise until double in bulk--about 2 hours.
Pour batter into a greased and floured pan. 10 inch tube pan preferably. Bake at 350° for 1 hour and 5 minutes. Cool pan 10 to 15 minutes.
MISSOURI APPLE CAKE You can find this anywhere around Lake of the Ozarks and southern Missouri from Branson to Caruthersville. One of my mother's favorites. 1½ cup sugar ½ cup shortening 2 eggs 1 tsp vanilla 1½ cup flour 1 tsp soda
Turn dough onto a lightly floured surface and knead 5 minutes or until smooth and elastic. Divide dough in half and spread out evenly in 2 greased baking pans, 13x9x2". Set aside to rise again. When double in bulk, use your fingers to make holes 1 1/2" to 2" apart all over the dough. Fill holes with brown sugar and generous pieces of butter. Sprinkle cinnamon over entire cake. Bake in a 315 Cajun In The Kitchen, ©2010, 2013
preheated 375-degree oven for 20 minutes or until golden brown. Because of the size of the cake, it is usually cut in halves to wrap for giving. Cakes can be frozen and reheated for serving. Makes 2 cakes, each 13x9".
2 20
eggs oz can crushed pineapple undrained
Mix flour, sugar, soda, and salt together. Add eggs and pineapple and mix really well. Pour mixture into a greased and floured 9”x13” pan. Bake at 350° for 35 to 45 minutes. As soon as the cake comes out of the oven pour the hot topping on top.
ZUCCOTTO (ITALIAN CAKE) Italian (Tuscan) cake. Simple and very, very good. 1 10- to 12-oz store-bought pound cake ½ Grand Marnier® or Cointreau 1 6-oz bag semisweet chocolate chips, chopped 2 cups heavy or whipping cream ½ cup sugar 1 tsp almond extract 1 cup slivered almonds, toasted
Topping: 1 1 2 1½ 1½
cup Sugar cup Carnation Milk sticks butter Pecans chopped coarsely Coconut the bagged shredded kind
Cut the pound cake into 1/2-inch slices, then diagonally cut each slice in half. Line a 3-quart mixing bowl with plastic wrap.
Mix all ingredients together and bring to a boil and allow to boil for 3 or 4 minutes. Stay with this as you could have a really big mess on your hands if you don’t.
Arrange the cake pieces with the pointed ends at the bottom and crust sides next to cut edges until the bowl is lined. Brush well with the Grand Marnier® or Cointreau. Set aside the remaining cake pieces.
CREOLE CHRISTMAS CAKE 1 2½ 1 1
In a microwave, melt half the chocolate in a small cup on high, 1 minute. Stir until smooth. In a mixing bowl, beat the cream, sugar, and almond extract until stiff peaks form.
¼ 2 4 1½ 1 2 2
Fold in the chopped almonds and the remaining chocolate chips. Spread this cream mixture around the cake-lined bowl, leaving a well in the center. Mix the melted chocolate into the remaining whipped cream, then use that to fill the center of the dessert. Top with the remaining cake pieces. Brush with Grand Marnier® or Cointreau. Cover with plastic wrap and refrigerate overnight or up to 2 days ahead. When ready to serve, turn the cake out onto a platter and slice in wedges.
lb dates, chopped cups coarsely ground pecans cup sugar cup all-purpose flour tsp salt tsps baking powder eggs, separated tbls Bourbon tsps vanilla extract ozs red candied cherries ozs green candied cherries
Preheat oven to 250°. Combine dates and nuts. Sift sugar, flour, salt, and baking powder over dates and nuts. Stir until thoroughly mixed. In a separate dish, beat egg yolks until foamy (save egg whites for later), and add Bourbon & vanilla. Then add to date-pecan mixture and blend thoroughly. Fold in stiffly beaten egg whites. Dough should be kind of stiff. Hint: To make cake look festive, add cherries cut in half to the pecan-date mixture.
GATEAU DE CAJUN ( CAJUN CAKE ) This recipe is fairly old. My Mom wrote it down probably over 40 years ago. She probably got it from my Aunt Vera, a true Gretna, LA Cajun lady married to my Dad’s brother Uncle Ed. The paper I have it written on is disintegrating. It is one of the first non-cake mix cakes I ever tried, actually one of the few cakes I ever tried. I’m not that big on sweets, but this is simple and good. This is so rich and gooey, a great way to end a meal. Actually life is too short. Eat dessert first. 3 cup flour 1½ cup sugar 2 tsps baking soda ¼ tsp salt
Pack dough in greased and waxed-paper lined 9 by 5 by 3-inch loaf pan. Bake in oven for 2-1/2 hours. Remove cake from oven, turn over loaf onto a cookie sheet, and remove wax paper.
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Combine all ingredients in large mixing bowl. Beat with an electric mixer on medium speed for 2 minutes. Transfer to slow cooker. Cover and cook on LOW for 4 1/2 to 6 hours.
MISS INA'S BOURBON CAKE Mr. Jim and Miss ina Jeffers were my surrogate parents growing up in Caruthersville, MO. This was Miss Ina's Christmas cake. She made it about a dozen times over the holidays. Mr. Jim loved it naturally since it had bourdon in it. 1 cup butter, softened 2 cups sugar 4 cups flour, sifted 4 eggs 1 quart pecans 1½ lbs white raisins 1 cup Bourbon 1 tbl ground cinnamon 1 tbl ground nutmeg 1 tbl soda ½ tsp salt Additional butter for greasing pan
Serve warm.
COOKIES OZARK MOUNTAIN SUGAR COOKIES The people of the Missouri Ozarks are very practical and down-to-earth. One proof of this is in their recipes. They make use of the foods that are available and do not require exotic ingredients. An Ozarkian table may not always suit the gourmet palate, but you can be sure that it will be weighted down with plenty of good wholesome food, that has been well prepared. This recipe came from an 1884 Ozark Hill Country cookbook. 1 cup thick sour cream 1 cup shortening 2 cups sugar 2 eggs 1 tsp soda 1 tsp of salt 1 tsp vanilla 5-6 cups flour
Heat oven to 275F. Sift 1 cup flour and mix with nuts and raisins. Sift remaining flour, cinnamon, nutmeg, salt, and soda together. Butter a tube pan and line bottom with parchment paper. Cream sugar and butter until light and fluffy. Add eggs, one at a time, making sure each is incorporated before adding the next one. Alternately add Bourbon and flour. Add nuts and raisins.
Cream together the sour cream, shortening and sugar. Add the vanilla and beat in the eggs. Combine the soda and salt with one cup of flour. Stir into the cream mixture, then add remaining flour until dough is stiff enough to roll. Chill, roll thin and cut into round cookies. Dust with sugar and bake on ungreased pan about ten minutes. 350°- 375°.
Pour into tube pan and bake 3 1/2 hours. Remove from oven and cool thoroughly. Sprinkle generously with additional Bourbon and wrap in aluminum foil with a couple of apple wedges to keep it moist. Each weekend leading up to Christmas, unwrap cake and sprinkle again with additional Bourbon.
LADYFINGERS
CARROT SPOON CAKE
From the Windsor Court Hotel (New Orleans) 8 ozs egg yolks 10 ozs sugar 12 ozs egg whites 10 ozs cake flour, sifted
Easy, simple and very good. From Sandra Lee's SemiHomemade…. show on the Food Network. 1 box spice cake mix 1 oz box instant butterscotch pudding 1 cup water 2 cups shredded carrots ¾ cup canola oil 4 eggs 1 8 oz can crushed pineapple 1 cup sour cream
In a mixing bowl with wire attachment, whip the yolks and sugar until light and frothy; set aside. In a very clean and dry mixing bowl, whip the whites until stiff. Add the sugar slowly to the egg whites. Add the second 5 tbls sugar, one at a time, beat until thick. Fold egg yolk mixture into egg white mixture. Fold the egg whites into the yolk mixture. Fold in the flour.
Spray a 5-quart slow cooker with butter flavored cooking spray.
Pipe onto a sheet lined with parchment paper and bake at 450 degrees until they bounce back when touched. 317 Cajun In The Kitchen, ©2010, 2013
4 4 1
Granny Smith apples peeled, cored, then cubed large eggs, beaten tsp vanilla extract ½ tsp ground cinnamon Pinch of nutmeg
MEXICAN WEDDING COOKIES I think this is another recipe Jean got from Sue when we lived in Kansas. I know the paper I copied it from was so old that I could barely hold it without fear of tearing it. I could barely read it as well, but that was because my wife’s miniature chicken scratch……… 1 cup butter, softened 1 cup confectioner’s sugar ½ tsp walnut or pecan extract 1 tsp vanilla 2 cups flour 1 cup finely chopped pecans
Whiskey Sauce
Cream butter and sugar. Add vanilla, extract and nuts with just a pinch of salt. Using a wooden spoon and glass bowl, stir well. (metal utensils add a tinny flavor).
While the bread pudding is baking, you can prepare the whiskey sauce. ½ tbl corn starch 2 tbls water 1 egg 2 tbls vanilla extract 1 cup sugar ¼ cup Bourbon whiskey 1 stick of softened butter
Shape into a 12” x 1” log (ok, just make a log….). Chill for 1 hour. Slice in 2” lengths, then cut in half and place cut side down on ungreased cookie sheet. Bake @ 375° for 12-14 min. Sprinkle with conf. sugar.
Preheat oven to 350°. Grease large, clear Pyrex dish. Combine sugar, cinnamon, and nutmeg in a large bowl. Beat in the egg until smooth, then work in the milk. Add the vanilla, then the bread. Allow bread to soak up liquid.
MONSTER COOKIES
Fold in apples and raisins, then put all in the greased pan. Bake for 45 minutes to one hour, or until the pudding has a golden brown color and is firm to the touch. If a toothpick inserted in the pudding comes out clean, it is done. The mixture of pudding should be nice and moist, not runny or dry.
I’m not sure where Jean found this, but it’s been around since our kids were little. They have always loved them. 12 eggs 2 lbs brown sugar 4 cup granulated sugar 3 tsp vanilla 3 tsp kayo syrup 8 tsp baking soda 1 lb butter 3 lbs peanut butter 18 cup quick-style Oatmeal 2 lbs M&Ms 2 lbs chocolate chips 1 10-14 oz bag coconut 1 cup chopped pecans or walnuts
To make the whiskey sauce, cream butter and sugar. Put in double boiler over medium heat. Whisk corn starch and water together, and add to mixture while whisking. Bring to a boil. Whisk and let simmer for a few seconds. Watch point: don’t let it burn the mixture on the bottom. Blend in egg. Taste to make sure the sauce has a thick consistency, a sufficiently sweet taste, and a good whiskey flavor. Remove from stovetop. Add Bourbon. Note: New Orleans French bread is very light. If another type bread is used that is too dense, texture will not be correct.
Mix all ingredients with a large spoon. Don’t even bother trying to use a mixer. Use ice cream scoop and place about six per cookie sheet. 350 for 10-12 minutes. Let ‘em cool before eating. It’s hard, but those damn M&Ms are hot!
THE FIRST LADY'S PUDDING This was Bess Truman's recipe and President Harry Truman's favorite dessert. 1 egg ¾ cup sugar 2 tbls all-purpose flour 1¼ tbls baking powder ¼ tsp salt ½ cup chopped peeled apples ½ cup chopped nuts
PUDDING NEW ORLEANS BREAD PUDDING 2 5 1 4
cups sugar cups of stale French bread, crumbled (bread must be stale to crumble) cup raisins cups milk
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1 tsp vanilla Whipped cream, with a touch of rum
BUNCH OF OTHER STUFF THIRD
Preheat the oven to 350°. Grease a 10-inch pie pan.
WHITE CHOCOLATE CRÈME BRŬLÈE
Beat the egg and the sugar together until smooth. Add the flour, baking powder and salt. Blend well. Fold in the apples, nuts and vanilla. Pour into the prepared pie pan and bake for 30 to 35 minutes. Remove from the oven; the pudding will fall, but it's supposed to. Serve warm with whipped cream. Mrs. Truman always insisted that the rum in the whipped cream was Harry's idea. The only problem with that is if Harry had insisted, it would have been Kentucky straight Bourbon.
There are just something’s I think are too rich to eat after any good meal and this is one of them. However, Jean could eat a 3-lb lobster, butter and all and still eat two of these. It is one of her favorite food groups…..she only has two: lobster and dessert. This recipe comes from Murphy’s in Atlanta. This may not be world famous, but it is around our house… 4 cup heavy cream ¾ cup sugar 6 ozs white Belgium chocolate, chopped ¾ cup egg yolks about 10 eggs lightly beaten 5 tbls sugar
My mother told me stories of (then Senator Truman) sitting on the levee at Caruthersville looking out over the Mississippi, smoking 50 cent cigars and drinking Bourbon (Old Grandad) with my grandfather.
Preheat oven to 300. Ina saucepan over medium heat, combine cream and ¾ cup of sugar. Bring to a simmer, stirring constantly.
SOUTHERN BANANA PUDDING More popular in the South than Dixie. You’ll even find it served at funerals. 40 vanilla wafers 5-6 medium, fully ripe bananas ¾ cup sugar, divided 1 /3 cup all-purpose flour 4 eggs, room temp, separated 2 cups milk 1 tbl banana liqueur ½ tsp vanilla extract Dash of salt
Place chocolate in a bowl and pour hot cream over and whisk gently until chocolate melts. Slowly add warm cream mixture to the eggs. If you don’t do this slowly, you will have scrambled eggs! Strain mixture. Carefully fill 6 ounce ramekins with the mixture. Place ramekins in a baking dish. PLACE ON OVEN SHELF then add warm water halfway. If you put the water in before walking to the oven, you’ll spill it or get it in the ramekins. Trust me on this.
Combine ½ cup sugar, flour and salt in top of double boiler. Stir in 4 egg yolks and milk; blend well. Cook uncovered over boiling water stirring constantly for 5 minutes or until thickened. Remove from heat and add vanilla extract. Spread small amount of custard on bottom of casserole and cover with layer of wafers. Top with a layer of sliced bananas. Pour 1/3 of the custard over bananas. Continue to layer wafers, bananas and custard to make 3 layers of each ending with custard. Beat egg whites until stiff but not dry; gradually add remaining ¼ cup sugar and beat until stiff peaks form. Spoon on top of pudding spreading to cover entire surface and sealing well to edges. Bake at 350° for 10-12 minutes or until meringue is slightly browned. Cool slightly and chill.
Bake for 45 minutes. Cool in frig then sprinkle with sugar and caramelize the sugar with a hand-held kitchen torch until brown.
BOURBON PECAN PRALINES 2 1 1
ozs butter cup sugar cup light brown sugar, packed ½ cup heavy cream 2 cups pecan halves, lightly toasted 2 tsp vanilla extract 2 tbls Bourbon Butter, for greasing sheet Salt Butter the baking sheet lightly. Melt butter over low heat in a heavy-bottomed saucepan. Stir in the sugars, a pinch of salt, and cream. Cover and bring to a boil over med heat. Remove the lid and boil rapidly until temperature reaches 242° on the thermometer. this is the upper limit of the soft ball stage 319 Cajun In The Kitchen, ©2010, 2013
in cooking sugar; a drop of syrup in chilled water will hold its shape well. At this point, add the toasted pecans and stir well. Remove from heat and beat in flavorings.
only take several weeks and have a little kick or several months and kick like a 2,000 mule…. 1½ lbs pitted cherries (use fresh, ok?) ½ cup vanilla sugar (divided) ½ cup cherry liqueur or kirsch ½ lb (about 36) ladyfingers ( See next recipe ) 1 cup whipped cream Extra whipped cream and sugar for serving
Continue beating until the candy loses its glossiness, becomes creamy in appearance, and starts to thicken. Quickly drop the mixture by tbl onto the greased cookie sheet. If pralines aren’t to be used soon after preparation, store them by wrapping individually in foil or plastic wrap.
GEORGIA PEACH COBBLER 3½ 2 4 1 1
¼ 1
½ ¾ ¼ 1
¼ 1
½ 1
¼
Put 1 pound of the pitted cherries in a bowl with half the of the sugar and 2 tablespoons cherry liqueur. Liquidize in the blender the remaining cherries with a few tablespoons of water. Mix with the rest of the liqueur and use it to MOISTEN the ladyfingers.
cups fresh peach slices tbls sugar tsps cornstarch tsp cinnamon tsp nutmeg cup butter or margarine tbl lemon juice tsp vanilla cup flour cup sugar tsp baking powder tsp salt egg yolk, beaten cup dairy sour cream tbl butter or margarine melted tsp lemon peel, finely shredded
Line the bottom and sides of a spring form pan with some of the moistened ladyfingers. Fold the remaining sugar into the whipped cream. Put a generous layer of cherries over the moistened ladyfingers on the bottom and cover them with a layer of whipped cream. Cover this with a layer of ladyfingers. Continue in this way, finishing with a layer of ladyfingers. Chill in the refrigerator. Unmold and serve with more sweetened whipped cream.
ACADIAN GATUEAU DE SIROP Cane Syrup is one by-products of sugar cane refining. The C. S. Steen Company of Abbeville, Louisiana, produces Steens Syrup, a pure and excellent ribbon cane syrup. This recipe is an adaptation of one of theirs. 2½ cups sifted all-purpose flour 1 tsp ground cinnamon 1 tsp ground ginger ½ tsp ground cloves ½ tsp salt ½ cup vegetable oil 1½ cups ribbon cane syrup 1 egg, beaten until frothy ⅔ cup chopped pecans 1½ tsps baking soda ¾ cup hot water Vanilla ice cream
Drain canned peaches, reserving syrup. Ad water, if necessary, to make 1½ cups liquid. In med saucepan, combine the 2 tbl sugar, the cornstarch and spice. Stir in reserved peach liquid and the¼ cup butter or margarine. Cook and stir until thickened and bubbly. Cook 1 minute more. Stir in peach slices, lemon juice, and vanilla. Heat through; keep warm. In mixing bowl, stir together flour, the remaining sugar, the baking powder and salt. Mix egg yolk, sour cream, melted butter or margarine and lemon peel; add to flour mixture, stirring just until combined. Turn hot peach mixture into a 1½ quart casserole. Immediately drop batter in 5 or 6 portions atop hot mixture. Bake in 350~ oven for 35 to 40 minutes. Serve warm with cream.
UKRAINIAN CHERRY CHARLOTTE
Preheat oven to 350 F Butter and flour a 13Ó x 9Ó baking pan; shake out excess flour. Set pan aside. Sift flour, cinnamon, ginger, cloves and salt into a bowl; set aside. In bowl of an electric mixer, combine oil, cane syrup and egg. Beat just to blend.
The Ukrainians make a variety of cherry liqueurs. For the charlotte, they use a sweet ratafia. If you aren't in the habit of making your own cherry liqueur, you can use kirsch or cherry brandy. You could always just ask me and I can give you several recipes for cherry liqueurs that would
Add pecans and beat to incorporate. Combine baking soda with hot water and stir to blend. Add flour mixture 320 Cajun In The Kitchen, ©2010, 2013
to oil-syrup mixture alternately with hot water mixture, adding each in 3 additions and stopping to scrape down side of bowl after each addition. Then beat just to smooth out batter (about 15 seconds longer). Pour batter into prepared pan. Bake in preheated oven until cake springs back when touched (about 45 minutes). Serve hot or warm and top with vanilla ice cream
agitation. In a second 2-L reactor vessel with a radial flow impeller operating at 100 rpm, add ingredients four, five, six, and seven until the mixture is homogenous. To reactor #2, add ingredient eight, followed by three equal volumes of the homogenous mixture in reactor #1. Additionally, add ingredient nine and ten slowly, with constant agitation. Care must be taken at this point in the reaction to control any temperature rise that may be the result of an exothermic reaction.
VACHE SAINTE - HOLY COW ! When you read the ingredients, better than that, when you bite into a piece of this cake, you can’t help but say - Vache Sainte - Mon Dieu, ceci est bon!
Using a screw extrude attached to a #4 nodulizer, place the mixture piece-meal on a 316SS sheet (300 x 600 mm). Heat in a 460K oven for a period of time that is in agreement with Frank & Johnston's first order rate expression (see JACOS, 21, 55), or until golden brown. Once the reaction is complete, place the sheet on a 25C heat-transfer table, allowing the product to come to equilibrium.
A quick question on cows. You ever shooed a cow in Holy Beach?! Cows use to run wild on the beach in Holy Beach, LA. - The Cajun’s Rivera. Most people would just shoo the cows away and get their spot on the beach. 1 box (18.25 oz) German Chocolate cake mix 1 squirt jar of caramel sauce 1 can sweetened condensed milk 1 large container cool whip 3 miniature Butterfinger candy bars, crushed
OLD FASHIONED APPLE SAUCE Just like my grandmother used to make. 4 Granny Smith apples 4 Wine sap apples 4 Fuji or Golden Delicious 1 vanilla bean, split and cut into two pieces 4 long (2”) strips of lemon peel ¾ cup pure, no preservatives, apple cider 1 tsp each, cinnamon, sugar & ground allspice ½ tsp butter per serving, optional
Prepare & bake cake according to directions. Punch holes in the hot cake with a wooden pick. Pour sweetened milk over cake. Drizzle caramel topping over cake and then refrigerate for at least a couple of hours. Spread Cool Whip over cake and sprinkle crushed candy bars on top. Wicked.
WHY ENGINEERS DON'T WRITE RECIPES
Quarter, peel and core. My grandmother would take a large piece of cheesecloth and wrap most of the peels and add this to the pot. When done, she’d throw it away, but she always cooked it with the apples. She said that’s where all the flavor was.
CHOCOLATE CHIP COOKIES I believe this to be self explanatory. If you really want the recipe, call Uncle Mike or Uncle Bill. 532.35 cm3 gluten 4.9 cm3 NaHCO3 4.9 cm3 refined halite 236.6 cm3 partially hydrogenated tallow triglyceride 177.45 cm3 crystalline C12H22O11 177.45 cm3 unrefined C12H22O11 4.9 cm3 methyl ether of Protocatechuic aldehyde 473.2 cm3 theobroma cacao 236.6 cm3 de-encapsulated legume meats (sieve size #10) Two calcium carbonate-encapsulated avian albumencoated protein
Bring to a boil then reduce heat and simmer for 30 minutes. Granny Smiths should still be somewhat firm and you can cook for another 20 or so minutes to breaks these down if you wish. Remove vanilla bean and lemon strips. Avoid red delicious, Gala, McIntosh apples. They are too soft and grainy. If you add butter at the end, you gotta eat it now. The butter doesn’t store well, but oh boy the flavor it adds……You can add a little maple syrup also, but the real stuff not make believe. Use this over a chops…….heavenly.
grilled
pork
roast
or
pork
To a 2-L jacketed round reactor vessel (reactor #1) with an overall heat transfer coefficient of about 100 Btu/F-ft2-hr, add ingredients one, two and three with constant 321 Cajun In The Kitchen, ©2010, 2013
½ ½
cup brandy cup banana liqueur Juice of 1 lemon
PUPPY CHOW Chelle makes this at Christmas. She really likes it. This is a great appetizer or can be used as a quick dessert 1 box Krispix Cereal or any type of Chex cereal 1 stick of Butter 1 6-oz pkg chocolate chips 1 cup peanut butter Powdered Sugar
Pour brandy and banana liqueur into a single measuring cup or bowl and set aside. In a 10- inch skillet over medium heat, melt butter. Add brown sugar, cinnamon and nutmeg, stirring constantly with a whisk or wooden spoon until sugar is melted. Add bananas and spoon the warm sugar mixture over them. Heat until bananas are warmed through and covered with syrup but not mushy.
Put cereal into large mixing bowl. Melt butter, chocolate chips and peanut butter in sauce pan. Stir until just melted. Pour mix over Cereal and stir gently. Let cool. After it has cooled, put into bag with some powdered sugar and shake until coated
CAUTION!
REMOVE the skillet from the burner before adding the liquor! Carefully add the brandy and banana liqueur . If the butter is very hot, they will flame on their own. If the liquor doesn’t flame, either CAREFULLY light it with a match and flame it until the flame dies out or reduce the heat and cook until the alcohol evaporates.
BANANA PUDDING Second only to macaroni & cheese as a major food group in the South. 2 cups sugar ½ tsp salt 6 eggs, separated 8 bananas 5 tbls flour 4 cups milk 3 tsp vanilla 1 box vanilla wafers
After the alcohol has evaporated, add lemon juice and stir until it mixes with the sugar mixture. Serve over premium vanilla ice cream in a brandy snifter, large wine glass or glass bowl.
CHERRIES JUBILEE A classic dessert still served at Antoine’s and Galatoire’s. 1 can black pitted cherries ½ cup brandy ½ tsp cinnamon ¼ cup sugar 2 thin lemon slices
Slice bananas into ¼ inch thick slices. Take a 9½ X 13½ X 2 baking dish and coat the bottom and sides with wafers then a layer of banana slices, alternating layers until just below the top, then set aside. Combine sugar, flour, salt, stir in milk. Cook over boiling water or in a thick pot over med. heat until it begins to thicken. Stir beaten egg yokes into hot mixture and cook 7 minutes. more. Remove from heat and add vanilla then pour over bananas and wafers. Top with a meringue made with the egg whites see below and brown in a hot oven, 425. Serve warm or chilled.
Mix sugar and cinnamon. Heat cherries in their juice with the lemon slices. Sprinkle with the sugar mixture & add slightly heated Brandy. Set ablaze by lighting a spoonful of mixture & adding it to the mixture. When flame dies down, fan it out & serve at once over ice cream or sponge cake.
BANANAS FOSTER This is my version of this famous New Orleans dessert which was invented by Eileen Brennan, Chef Owner of the legendary New Orleans restaurant “The Commander’s Palace.” The recipe is easy, but requires flaming, and you should read the safety instructions carefully before attempting it. 4 ripe bananas, sliced lengthwise 4 tbls unsalted butter ½ cup dark brown sugar 1 tsp cinnamon 1 tsp nutmeg, preferably freshly ground
AUNT SUE’S BLUEBERRY COBBLER This is very easy and very good. We have Mrs. Toler, the youngest of the famous William’s sisters to thank for this one. 4 cups fresh blueberries 1 tbl lemon juice ¼ tsp cinnamon Put berries in 1½ quart baking dish and top with juice and cinnamon.
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Topping: 1 1 1
1 1½ 2
cup grated, unsweetened coconut tbls Cointreau cups of whipped cream ½ cup dark rum Maraschino cherries
cup flour stick butter cup flour
Mix until crumbly. Her words, not mine
In a large glass bowl, mix all ingredients.
Cover berries and bake uncovered for 40-45 minutes at 375°.
Stir the Cointreau and rum together and pour over the fruit. Mix well. Marinate overnight.
You really want this to be special? Pour 3 tbl of cherry or blackberry kirsch over the berries before baking.
Spoon the fruit into individual glass bowls. Top with some whipped cream, a cherry or two and sprinkle some more pecans on the cream. Serves 8-10
STEWED APPLES Ok. You’re going to cook a pork roast, maybe a crown roast of pork for the holidays. What do you have with it that will complement the taste of pork?
PEPPERMINT BARK I’m not one for sweets. I really only like cookies on occasion and cakes, well you can let ‘em eat my cake too….
How about something easy, simple and will really, really go well with pork? Try this. 6 large cooking apples Granny Smiths, etc. 2 tbls lemon juice 3 tbls melted butter 1 tbl maple syrup optional 2 tbls dark brown sugar ½ tsp nutmeg 1 tsp cinnamon
This is one of Jean’s favorites. She loves peppermint. Our Christmas tree is always covered in candy canes, peppermint naturally. This recipe is from the Atlanta Red Star: The Atlanta-Journal Constitution. I call it that even though it is an insult to Pravda and the former Red Army’s official paper, The Red Star. The basic difference in the three is that Pravda and the Red Star were honest. Unlike the AJC, they freely admitted to being the media front for a bunch of hard-core Communists. ‘Nough said.
Pell, core and cut apples in half. Put in 6-8 quart slow cooker. Sprinkle with sugar and butter, lemon and syrup. Cover and cook on low for 4 hours. Gently stir only once, 2 hours in.
This is simple. Nice gift for someone who likes this sort of stuff, like my wife. 1 12-oz package of white chocolate 24 peppermint candy canes
If you want firm apples, leave the skin on. I prefer it this way. Any green apple will work and mixing several types is really good.
Line a cookie sheet with wax or parchment paper. Microwave the chocolate @ about 70% power, not high until melted.
AMBROSIA - CAJUN FRUIT SALAD My mother loved this. She would make it at Christmas or Thanksgiving or as a special treat for her gamblin’ friends. Mom played bridge religiously. She was very good at it. Grandmother always called her bridge club that gamblin’ crowd'. You had to know Kathryn to appreciate this one……. 1 20-oz can pineapple chunks 6 navel oranges, peel and white pith removed, sliced into ¼ -inch rounds 2 large apples, peeled, cored and cut bite-size. 1 red & 1 green ½ cup confectioner’s sugar 1 cup seedless red grapes, halved ½ cup re-hydrated dried raisins 1 tsp grated orange rind 1½ cups coarsely chopped pecans
Put candy canes in food processors and rip ‘em to pieces…. Pour candy through strainer into chocolate. The small pieces will get thought and the big pieces we’ll use in a sec. Sit the peppermint/chocolate mixture well. Now, spread onto the wax or parchment paper at a desired thickness, ¼” is good. Sprinkle the remaining larger pieces of candy over the top. Let stand to harden for 1 hour. Break into pieces and store in air-tight container.
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DEATH BY CHOCOLATE 1
KENTUCKY KERNELS
box chocolate cake mix cup Kahlua large box chocolate Jell-O brand pudding Heath bars, crushed 12-oz tub whipped topping
1 6 6
Bake cake according to package directions, but use only ½ half the baked cake. Prick top of cake with fork. Pour liqueur over cake and allow to soak 1 hour or more. Make chocolate pudding according to package directions and allow to cool to room temperature before assembly. Mix crushed candy bars, with whipped topping. Assemble by putting ½ of crumbled cake in bottom of trifle bowl or glass bowl. Layer ½ of pudding, then ½ of whipped topping. Repeat layers. Garnish as desired. Chill before serving.
8
⅔ 1 6 1
½ 1½
Combine egg white, butter, whiskey, nuts and sugar, mix well. Chill. Form into small balls. Holding balls w/ a toothpick, dip each one into the melted chocolate to coat. Place on wax paper to harden. Makes 2 dozen
TOFFEE BUTTER CRUNCH 1 1 3 1
TRADITIONAL SALT WATER TAFFY 1 1 1
½ 1 1
½ 1
½ ¾ ½
cup molasses cup white sugar cup brown sugar cup corn syrup tbl butter tbl vinegar cup water tsp baking soda
Quickly stir in ½ cup coarsely chopped pecans or toasted almonds. Immediately turn mixture onto a buttered baking sheet. Wait for 2 to 3 minutes for candy surface to firm, then sprinkle with the semisweet chocolate pieces. Let stand for 1 to 2 minutes. When chocolate pieces are softened, spread evenly over the hardened candy; sprinkle with ½ cup finely chopped pecans or toasted almonds.
Bring to a boil and cook until 260°F (hard ball formed in cold water). Add baking soda and mix well. Pour into buttered dishes. When cool enough to handle, pull taffy until it turns a golden brown. Cut into pieces and wrap in waxed paper.
AMISH FUDGE
½
cup butter or margarine cup sugar tbsp water tbsp light corn syrup cup coarsely chopped toasted almonds cup semisweet chocolate pieces cup finely chopped pecans or toasted almonds
Butter sides of a heavy 2-quart saucepan. In the saucepan, melt butter. Add sugar, water, and corn syrup. Cook and stir over medium heat till sugar dissolves and mixture comes to boiling. Continue cooking to 290° (softcrack stage), stirring only as necessary to prevent sticking (mixture should boil gently over entire surface). Watch carefully after 280 degrees. Remove from heat.
In saucepan, combine all ingredients except baking soda; stir well to combine.
8 36 1 1 1
unbeaten egg white tbls melted butter tbls whiskey cup chopped nuts boxes confectioner's sugar squares semi-sweet chocolate, melted
oz Velveeta® cheese oz (2 boxes) powdered sugar cup butter cup nuts (optional) tsp vanilla cup cocoa powder
Chill till chocolate is firm; break into pieces. Makes about 1½ pounds.
Sift sugar and cocoa into a large bowl. Over low heat, melt butter and cheese. Add vanilla and nuts. Fold into the sugar mixture and spread into a greased pan. Refrigerate. *Note: You may need to pat the top of fudge with a paper towel to remove excess oils.
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CHAPTER 25: MARDI GRAS !
Superstar chef Emeril Lagassee may think "pork fat rules" but the Creole ancestors who inspired his cuisine evidently thought higher of beef fat. MardiGras was originally known as Boeuf-Gras, in homage to the last feast of meat before the culinary austerity of the Lenten season. In other areas of the world, the celebration is known as Carnival, from the Latin for "farewell to flesh." From 1872-1901 a live ox graced New Orleans' Rex Parade. Today, a paper mache symbol of Boeuf Gras takes its place. Mardi Gras in New Orleans, which lasts two weeks ending with REX, the largest and rowdiest of parades, is an all-out bash of religious fervor before we have to get down on bended knee and thank God for allowing us to survive another Mardi Gras… As for these hedonistic activities that mark Mardi Gras, don’t blame it on the Pope. These celebrations are likely a holdover from ancient pagan spring fertility festivals such as the Roman Lupercalia (think Roman orgy), and Fornacalia, (think Roman Orgy without your wife). In the Cajun tradition down in the bayou, Mardi Gras is celebrated with families and friends gathered at one another’s homes during this week to enjoy traditional specialties of gumbo, seafood and the ceremonial presentation of the couchon du lait, roasted suckling pig. And of course, several adult beverages… What we have next is a sampling of those wonderful dishes from the holiest of seasons in the Cajun country.
Most American’s only connection to New Orleans is based on Mardi Gras. To most , Mardi Gras conjures up instant images of the streets of New Orleans’s packed with clamorous crowds in zealous pursuit of booze, beads, more booze and bared boobs did I mention booze?. Most of the drunken debauchery occurs in the French Quarter or Vieux Carré as the Cajuns call it, which literally means old square or more loosely, old town. However, Mardi Gras as the name sorta implies, has to do with food and actually represents the kickoff of the most holy of seasons for Christians and in particular, those practitioners of the Holy Roman Church. French for “Fat Tuesday” actually ”pancake day” in England, Mardi Gras falls on the day before Ash Wednesday, the day that marks the beginning of Lent, a 40-day period of fasting, contemplation and prayer leading up to the Holy Week and Easter Sunday, commemorations of Christ’s passion, death and resurrection. Where does Pancake Day come from? Foods to avoid during Lent once included flour, fats, and eggs—the three main ingredients of pancakes. In the British Isles, pancakes (actually crepes) are still eaten with the same gusto that New Orleans residents throw into parades and King Cake. This pancake tradition is a holdover from William the Conqueror and his Saxon hordes that ransacked England in the 11th century bringing many French customs to the British Isles. Fortunately, the art of capitulation was not one of them. Oh, do you know the definition of a wine cellar? The answer of course: a basement full of French Generals……..
325 Cajun In The Kitchen, ©2010, 2013
CREPES Batter: 1
½ ½ 3 2
½
cup all-purpose flour cup plus 2 tbls water cup milk large eggs tbls unsalted butter, melted and cooled tsp salt
In a blender or food processor blend the flour, ½ cup plus 2 tbls water, the milk, the eggs, the butter, and the salt for 5 seconds. Turn off the motor, with a rubber spatula scrape down the sides of the container, and blend the batter for 20 seconds more. Transfer the batter to a bowl and let it stand, covered, for 1 hour. The batter may be made up to 1 day in advance and kept covered and chilled TO MAKE CREPES: Melt unsalted butter for brushing the pan Crepe batter recipe above Heat a crepe pan or non-stick skillet measuring 6 to 7 inches across the bottom over moderate heat until it is hot. Brush the pan lightly with the butter, heat the pan until it is hot but now smoking, and remove it from the heat. Stir the batter, half fill a¼ cup measure with it, and pour the batter into the pan. Tilt and rotate the pan quickly to cover the bottom with a thin layer of batter and then turn the pan to the heat, loosen the edge of the crepe until the underside is browned lightly. Turn the crepe, brown the other side lightly and transfer the crepe to a plate. Make crepes with remaining batter in the same manner, brushing with butter as necessary. The crepes may be made in advance, stacked, wrapped in plastic wrap, and chilled for up to 3 days or frozen.
If a man finds the prize in the King Cake, he’s named king of the krewe’s ball and chooses his queen. If a woman finds it, it’s lady’s choice. Typically, the queen provides the place for the next party, and the king provides the food. This tradition is said to have begun with the 1870 ball of the Twelfth Night Revelers in New Orleans, when one gold and several silver beans were hidden in King Cakes to determine the queen of the ball and her maidsin-waiting. Over the years, beans have been replaced by gold coins, jewelry, and even nuts. Because they were easy to accidentally swallow, beans fell out of favor, so bakers turned to miniature plastic babies.
KING CAKE No Mardi Gras party is complete without King Cake—the colorful braided brioche that satisfies the sweet tooth. But even more important is what’s hidden in the dough, because whoever gets a slice with a miniature plastic baby inside must supply the next King Cake—among other duties.
In keeping with the holiday, the miniature plastic babies are a symbol for the baby Jesus. The Mardi Gras season kicks off with Epiphany, the commemoration of the night the Three Kings brought gifts to the baby Jesus. The celebration continues through Fat Tuesday and ends with Ash Wednesday, the beginning of the Lenten fast.
Whoever gets the baby has to do the dishes, or people put money into a pool and whoever gets the baby wins the pot. In New Orleans, it is estimated that there are over 500,000 King Cakes produced each year for Mardi Gras revelers. Traditionally it’s used to select the king and queen of the Mardi Gras krewe. Krewes are clubs that host Mardi Gras balls and parade elaborate floats down New Orleans streets.
Most locals buy ready-made cakes, though the recipe is simply flour, eggs, butter, yeast and milk or water. The dough can be lightly spiced with cinnamon, nutmeg and citrus zest, or filled with cream cheese and fruit. Then it’s braided into an oval ring to represent a crown and decorated with fondant icing, colored sugar, and candies
326 Cajun In The Kitchen, ©2010, 2013
2 cups sifted powdered sugar 2 tbls lemon juice 2 tbls water Purple, green and gold sugar crystals Preheat the oven 350°. Combine the warm water, yeast and 2 tsps sugar in a small bowl. Mix well and set aside to a warm place for about 10 minutes. Combine the 4 cups of flour, ½ cup sugar, salt, nutmeg, lemon rind and add warm milk, melted butter, egg yolks and yeast mixture. Beat until smooth. Turn dough out on a lightly floured surface. Knead in enough remaining flour until the dough is no longer sticky. Continue kneading until the dough is smooth and elastic about 10 minutes. Place the dough in a well-greased bowl. Turn once so greased surface is on top. Cover the dough and let rise in a warm place until doubled in bulk about 1½ hours. Punch the dough down and place on a lightly floured surface. Sprinkle with the citron and knead until the citron is evenly distributed. Shape the dough into a cylinder, about 30 inches long. Place the cylinder on a buttered baking sheet. Shape into a ring, pinching ends together to seal. Place a wellgreased 2-pound coffee can or shortening can in the center of the ring to maintain shape during baking. Press the King Cake Baby, pecan half or dried bean into the ring from the bottom so that it is completely hidden by the dough. Cover the ring with a towel, and let rise in a warm place until doubled in bulk, about 45 minutes.
in the Mardi Gras colors: gold for power, green for faith, and purple for justice.
Bake for 30 minutes, or until golden brown. Remove the coffee can immediately. Allow the cake to cool. For the glaze: Combine the ingredients and beat until smooth. To assemble, drizzle cake with the glaze. Sprinkle with sugar crystals, alternating colors. Cut into the cake and hope you do not get the baby.
Once reserved for Fridays during Mardi Gras, King Cake parties now take place every day during the height of the celebratory period. ½ cup warm water 105° to 115° 2 packages dry yeast 2 tsps sugar 4-5 cups flour ½ cup sugar 2 tsps salt 1 tsp ground nutmeg 1 tsp grated lemon rind ½ cup warm milk 105° to 115° ½ cup melted unsalted butter, cooled 5 egg yolks ½ cup finely chopped candied citron
SEAFOOD MARDI GRAS 1
¼ 1
½ 3 1 1 1 6 1¾ 2
King Cake Baby: 1
pecan half, uncooked dried bean or plastic Baby
Glaze:
½
cup butter cup Worcestershire tbl. black pepper tsp cayenne pepper cloves garlic, crushed tbl whole rosemary leaves, chopped tbl EVOO tbl parsley tbls beer lb shrimp, peeled 16-oz cans of oysters with liquid lb crabmeat
327 Cajun In The Kitchen, ©2010, 2013
Simmer first 9 ingredients for 15 -20 minutes. Add shrimp. Once they turn pink, add oysters and simmer another 15 minutes. Add crabmeat minutes before serving.
away from the grill and no one gets hurt…….
Garnish with chopped green onions. Serve over rice.
Divide the scallions into individual strips (that means 'em cut lengthwise, dummy). Blanch strips in boiling water for about 20-30 seconds.
Now since you are continuing, you have at least novice level understanding of what you are doing, we hope.
MARDI GRAS GRILLED SHRIMP AND SAUSAGE Remember now, by Mardi Gras it can be warm in NO. It can also be cold as hell but when it is pleasant (meaning not below 50° and not above 95° ) a lot of folks cook this outside while celebrating. It's easy to walk around in costume, acting like an idiot with a couple of skewers…. and beer in the other hand of course…. 2 bunches of scallions 1 lb large shrimp 1 lb Andouillé sausage Tabasco® Wood skewers Cajun spices (mine or store bought)
Thread 2 shrimp and 1 sausage slice (about ½ ") on a skewer and twist a couple of scallion strips around it.
Go to Chapter 1: The Basics and find the Homemade Creole Mustard Sauce. Make it right before you are ready to serve the skewers. Do not chill; chill the beer, but not the sauce.
We had a pig roast many years ago in Germany done by a German friend that was a local chief. Ten of us “worked” most of the night. Our pig was about 105 pounds and required about 60 liters of German beer and one fifth of Jack Daniels® and a half gallon of Jim Beam. The pig was damn good too as I recall. I got part of the brains too, but that's another story….
Brush 'em with Tabasco® or Cajun Power® if you prefer, sprinkle with a little Cajun spice and grill 'em for about 810 minutes. Turn 'em once. Dip 'em in the Mustard Sauce or brush 'em if you wanna be a little mobile. Eat 'em and drink beer. Ain't nothing better. Well actually there is but you gotta keep reading.
ROAST SUCKLIN ' PIG
Soar the skewers in warm water for at least an hour. Preheat grill. You want it hot but not 'steak hot'. If you don't understand that you are obviously a rookie and over your head. Go read the steak and seafood sections to learn how to grill. Otherwise, drop the starter fluid, step
Select a pig weighing 55 to 120 pounds. To avoid collapsing of the pig while cooking, fill the abdominal cavity with dressing. Firmly fill with a dressing such as bread crumbs and chopped celery, seasoned with salt, pepper and ground sage. Sew up the cavity opening or use a skewer. Fit tin foil caps over the ears and tail to avoid burning. Add several cuts along the sides to prevent the skin from bursting during cooking. These caps should be removed about ½ hour before the barbecue is completed to obtain a uniform baking color. Leave the wooden block in the pig’s mouth, so that a red apple can be inserted when the barbecue is completed. Briquettes are placed only on the sides of the charcoal grill and separate from the suckling pig by the walls of the foil drip pan. To make this drip pan, use 3 sheets of heavy aluminum foil molded slightly larger than the pig to collect the rich drippings. Place the cooking grill over the foil drip pan. This will allow you to add more briquettes as needed, and to collect the basting fluids. All cooking is done by reflected heat, not by direct flame. Place about 35 briquettes on each side of the foil drip pan and ignite. It will take about 25 to 30 minutes for the briquettes to be ready for the cooking to begin. Place a meat thermometer in the pig,
328 Cajun In The Kitchen, ©2010, 2013
being careful not to hit the bone, which would reflect an incorrect reading. Approximate cooking time will be 10 minutes per pound of body weight. The thermometer will read 185° when the suckling pig is done. The barbecue should be operating with all dampers wide open, and the addition of approximately 12 briquettes to each side every 1½ hours will be necessary. About l/2 hour before the suckling pig is done, baste generously with the basting sauce. When the barbecue is completed, close all dampers. To serve the barbecued pig, slice the skin from the base of the tail to the back of the neck and peel the skin down the sides. Carve the small hams first, slice the rib sections next, and carve the front shoulders and jowl last.
Remove the meat and set aside. Add the remaining one cup of flour to the oil and stir to make a dark brown roux. Add the “Cajun Trinity” of onions, peppers and celery and sauté until the onions become translucent. Return the meat to the skillet and add one quart of water, garlic, thyme and basil. Add salt and pepper and hot sauce to taste. Simmer the mixture over medium heat until it reaches desired thickness about one hour. Tomatoes can be added during the simmering process for a Creole version of this dish. For the grits: 1 quart milk 2 cups dry grits 2 cups shredded cheddar cheese 1 tsp salt 1 cup sour cream
The brain cap should be cracked open and presented to the chef first then to anyone else brave enough to try it. Not bad, course I was a bit tipsy at the time.
Combine the grits, salt and milk in a saucepan over medium heat. Allow to simmer until cooked about 15 minutes and remove from heat. While still steaming, add cheese and sour cream. Serve in individual dishes doused with a generous ladleful of thickened Grillages.
Basting Sauce 1 3 8 6 1 1
½ ¼ ¼
quart apple cider vinegar cup apple juice cloves garlic, crushed shallots, chopped cup molasses cup EVOO cup salt cup cayenne or red pepper cup Tabasco
BAKED SHRIMP & FETA CHEESE 1
¾ ½ ¼
Mix together and cook the above ingredients for 5 minutes. Chill in frig overnight. Heat before use. Liberal usage on partially cooked suckling pig enhances the finished piggy.
1 3
GAUTREAU’S MARDI GRAS GRILLAGES AND GRITS
¾
½ 3 8
This recipe comes from Kenny Gautreau’s restaurant in Athens, Georgia. Kenny is a real Cajun. His gumbo isn’t as good as mine, but this is really good…… 2 lbs beef round steak cut in thin strips 2 cups flour 1 cup oil 1 cup chopped onion 1 cup chopped green bell peppers 1 cup chopped celery 1 tsp thyme 1 tsp basil 1 clove garlic, chopped 2 cups peeled chopped tomatoes Salt, black pepper and hot sauce to taste
¼
tsp EVOO tsp dried oregano tsp salt tsp crushed red pepper pound medium shrimp, peeled and deveined garlic cloves, minced cup dry white wine cups diced plum tomato cup finely crumbled feta cheese ozs (dry) linguine cup minced fresh parsley
Preheat oven to 350°. Cook linguini acceding to package. Heat oil in a large nonstick skillet over medium-high heat. Add the oregano and the next 4 ingredients (oregano through garlic); sauté for 3 minutes. Spoon the shrimp mixture into an 11 x 7-inch baking dish coated with cooking spray. Add wine to skillet; cook over low heat until reduced to 1/4 cup (about 3 minutes). Stir in tomato, and pour over the shrimp mixture. Sprinkle with cheese, and bake at 350° for 10 minutes. Serve mixture over pasta, and sprinkle with parsley.
Heat the oil to medium in a deep skillet. Dredge the meat in one cup of the flour seasoned liberally with salt and pepper and sauté in the oil until dark brown. 329 Cajun In The Kitchen, ©2010, 2013
CHAPTER 26: SOUTHERN COMFORT
Caruthersville, MO. I watched my mother stand over a sink and carefully inspect each collard, mustard or turnip green before she cooked them. I use to tell her she was spending so much time with those leaves that she was probably going to name each one. Try slowing down and doing things the old fashioned way occasionally. You may soon discover that you are as good a cook as your mother. And you know what else will happen? You’ll create comfort food and many fond memories for your children.
GREENS I love greens. My wife hates the smell, but to me there are few things as pleasing as a big pot of greens and pot licker. From cold November through chilly, wet March, few things give me more comfort.
TURNIP GREENS ½ 2 3 2 1 1
Most people associated soul food with people of African descent. To me, it really has taken on a character a bit more important than that. It’s comfort food. Comfort food reminds you of your past, your family, your friends, and all the memories you associate with good smells, good taste and good feelings. Mom’s apple pie or your grandmother’s macaroni and cheese are just a few of the things we all need to remember when our lives are not as stable as we’d planned. It’s amazing how thoughts of dinners past, family gatherings and such, warm us even on our coldest day.
¼ 1 6
lb raw bacon, chopped smoked ham hocks cups julienne onions tbls minced shallots tbl minced garlic 12-oz bottle beer cup vinegar tbl molasses lbs greens, such as mustard greens, collard greens, turnip greens
Salt Freshly ground black pepper Pinch cayenne Wash the greens thoroughly and remove most if not all of the stems. In a large pot, render the bacon until crispy, about 5 minutes. Add the onions and cook for about 6 to 7 minutes or until the onions are wilted. Season the mixture with salt, pepper and pinch of cayenne. Add the shallots, ham hocks and garlic and cook for 2 minutes. Stir in the beer, vinegar, and molasses. Stir in the greens, a third at a time, pressing the greens down as they start to wilt.
I love food. Frankly this cookbook is made up of things I have discovered, most I really like, some I truly love but some of these are a little special. Not so much because they are the most wonderful things to eat in the world, but because of the people and the memories. These are my comfort foods. You have yours. Try mine; they’re good for your soul. But never, ever forget yours.
Editorial:
Cook the greens slowly, uncovered for about 3 hours.
In today’s microwave world, the foods that follow will seem like a lot of trouble. It’s funny. We always say our mothers and grandmothers were great cooks and we just can’t seem to match her cooking no matter what we try. Well, try working at it as hard as she did and you might discovery her secret.
Note: Greens can be bitter, especially turnip greens. Being careful to remove the stems helps, but they still can be a bit tart. The beer will help. You could add sugar, but I don’t like doing that. It just doesn’t taste right to me. My mother used to mix turnip greens with collards or mustard greens, sometimes both, to cut the bitterness. Another trick is to add bits of chopped
My mother would work days on end baking at Christmas; her divinity was sought by just about everyone in
330 Cajun In The Kitchen, ©2010, 2013
turnips to the greens. This also works and it produces a richer flavor..
In a large saucepan, heat the oil over medium heat. When the oil is hot, add the carrot and onion and cook, stirring constantly, for 30 seconds to allow the flavors to blend. Add the greens, stir, cover and cook for 2 minutes. Add the spices, stock, vinegar, Tabasco®, salt and pepper. Cover and reduce the heat to low. Cook for 30-40 minutes, or longer if you’d like your greens to be softer.
TURNIP GREENS & POTATOES WITH DRESSING You want something different to go with pork roast or fried pork chops? Try this.
Dressing:
FRIED GREEN TOMATOES
3 2 2
ozs EVOO tbls mild vinegar cloves garlic, pureed with salt ½ tsp Szeged Hungarian Paprika® 1 lb new or red waxy potatoes, scrubbed clean 1 tbl EVOO 1 lb turnip green leaves, washed Juice of ½ lemon Salt and freshly ground black pepper
4 green tomatoes, sliced 1 cup white cornmeal 1 cup flour 1 cup buttermilk Salt, pepper and a touch of cayenne Soak tomatoes ¼” slices in buttermilk 1 hour. Salt and pepper. Coat both sides of your tomato in flour/cornmeal mixture and salute over med heat in a cast iron skillet until brown. Serve immediately.
In a small bowl, whisk together the oil, vinegar, lemon juice, garlic, paprika, and salt and pepper to taste. Set aside.
SOUTHERN FRIED PORK CHOPS 4 2 1 1 1 3
Place the potatoes in a saucepan, cover with water, and bring to a boil. Reduce heat and simmer until potatoes are cooked through, about 20 to 25 minutes. Drain potatoes and let cool slightly. Bring a large pot of salted water to a boil with the olive oil. Add the greens and boil for 5 minutes, or until done to taste. Drain well and chop coarsely. Place warm greens and potatoes in a shallow mixing bowl, drizzle with the dressing and toss well to coat. Serve warm.
¼
large pork chops cups all-purpose flour cup vegetable oil tbl bacon fat large onion, chopped cloves garlic, chopped cup of water
Wash the pork chops, pat dry and season with salt and pepper to taste. In a large skillet, heat the oil. Flour the pork chops and sear in the oil and bacon fat. Cook for about 2 minutes per side to brown. Remove the pork chops from the skillet and place the cooked pork chops on a paper towel to absorb the excess oil. Sauté onion and garlic in pan drippings for several minutes Put the chops back in the skillet and add¼ cup of water. Put a lid on the pot, reduce heat and steam the chops for approximately 20 minutes. Remove pork chops and add flour to pan to make gravy.
SAUTÉED COLLARD GREENS 3 3 1
lbs collard greens tbls bacon fat carrot, chopped ½ onion, chopped 2 tsps each finely chopped fresh thyme, sage and rosemary leaves or 1 tsp of each, dried 1½ cups vegetable stock ¼ cup white vinegar Tabasco® to taste Salt and freshly ground black pepper to taste
MACARONI AND CHEESE 1 16-oz box of macaroni 1 stick of butter softened 1 13-oz can of evaporated milk 1 8 oz block sharp or mild cheddar cheese 1 12-oz box of Velveeta® Salt and Pepper to taste
Cut the stems off the collard greens and place the leaves in a sink full of cold water. Swish them around and let the dirt fall to the bottom. Remove the greens from the water, drain and refill the sink and repeat the procedure. When the greens are clean, use the point of a sharp knife to trim along both sides of the center vein on each leaf and remove the vein. Cut the leaves into 1-inch pieces.
Cook the macaroni according to package directions. Cook about 1 minute less than the package directions. While the macaroni is cooking: cut cheddar cheese into small cubes. Slice Velveeta® into pieces. Then, take the 331 Cajun In The Kitchen, ©2010, 2013
cooked macaroni, drain but do not rinse. Return the macaroni to pot. Add butter, milk, cheese cube and slices to hot macaroni. Mix well, until butter and Velveeta® melt. The mixture will be soupy. The cheese cubes will not melt completely.
Preheat oven to 350 degrees F. Butter a 2-quart casserole dish. Add macaroni to 2 quarts of boiling salted water and cook for 10 minutes. Drain well in a colander. Transfer to a mixing bowl. Stir in butter and beaten egg. Add 2 1/2 cups of the grated cheese. In a small bowl, combine milk with salt, mustard and Worcestershire sauce.
Add salt and pepper to taste. Pour into baking dish. Cover the top with the remaining cheese grated, sliced or cut into cubes. Bake at 350 for 35 minutes. You want the top to brown and the pasta to set.
Spoon macaroni and cheese into the prepared casserole. Pour milk mixture over and sprinkle top with the remaining cheese.
THE BEST MAC & CHEESE EVER If you don't like cheese or you have a serious heart condition, skip this one. 1 cup Emmentalar cheese, grated 1 cup Gruyere cheese, grated 1 cup mozzarella, grated 1 cup heavy cream 6 cups cooked macaroni ¼ tsp grated nutmeg 2 egg yolks ½ cup Parmigiano-Reggiano, grated Sea salt to taste White pepper to taste
Sprinkle with paprika. Bake on middle shelf of preheated oven for 35 to 40 minutes, or until macaroni is firm to the touch and the top is crusty and browned.
PORK CHOPS AND SWEET POTATOES 4
large sweet potatoes cup brown sugar 1 tsp salt 1 large orange 6 pork chops Pepper to taste
¾
Cook potatoes in boiling, salted water until just tender. Cool and skin. Slice 1/2 inch thick. Slice whole orange very thin, removing seeds. Place layers of sweet potatoes and orange slices in buttered casserole, sprinkling each layer with sugar. Brown seasoned chops in hot skillet; lay on potatoes. Add 3 tablespoons water. Cover and bake in moderate oven 1 hour. Baste occasionally with syrup in dish
Start by finely grating all of the cheeses. If Emmentalar or Gruyere is unavailable, use a high-quality Swiss-style cheese. Use a large sauté pan to reduce the cream by half, then add the first three cheeses, nutmeg, salt, pepper and pasta. Stir continuously until all of the cheeses are melted. Remove from the heat, and then stir in the egg yolks. Pour mixture into a gratin dish or small ovenproof bowl. Bake at 350 for 20 minutes.
COUNTRY CAPTAIN This dish, known throughout Georgia and much of the southern United States, dates to the early 1800s. There are several versions of its origin. One story says that it was introduced to Savannah by the captain of a vessel that plied the spice route from India.
THE PRESIDENT'S MACARONI & CHEESE President Ronald Reagan's favorite meal for his birthday. From the The White House Family Cookbook by executive chef Henry Haller and Virginia Aronson. ½ lb elbow macaroni 1 tsp butter 1 egg -- beaten 1 tsp dry mustard 1 tsp salt 1 cup warm milk 1 tbl hot water ½ tsp Worcestershire sauce 3 cups Sharp cheddar cheese -- shredded
Another tale says that it's named for the native noncommissioned officers in India--"Country Captains.” A known fact is that it was the favorite entree of President Franklin Roosevelt, introduced to him by his cook at Warm Springs, Georgia. 1 chicken, cut in pieces ½ cup flour 2 tbls vegetable oil 2 tbls butter ½ cup finely chopped onion 1 clove garlic ¾ cup finely chopped green pepper 332 Cajun In The Kitchen, ©2010, 2013
1
cup sliced mushrooms ½ cup raisins 1 tbls curry powder 1 tsp thyme 2 cups chopped canned tomatoes ½ cup toasted, slivered almonds Salt and ground pepper, to taste
return the meat balls to the sauce. Cover and simmer for 25 minutes. Serve over rice,
FRIED GREEN TOMATOES 1 1/4 1½
Dredge chicken in flour seasoned with salt and pepper. Shake off excess. Heat oil and butter in a heavy skillet arge enough to hold chicken in one layer, or cook in batches. Brown chicken on all sides; remove from pan.
½ 5 1 1
To the skillet, add onion, garlic, peppers, mushrooms, raisins, curry powder, and thyme, stirring until vegetables are wilted. Add tomatoes and salt and pepper to taste. Bring to a boil, stirring, and add chicken pieces, skin side up. Cover and cook until chicken is cooked thoroughly, about 30 minutes. Serve with cooked rice, toasted almonds, and chutney on the side.
egg cup water tsps salt tsps black pepper green tomatoes, cored (see Tip) cup all-purpose flour cup self-rising white cornmeal mix
In a large bowl, combine egg, water, salt, and pepper; mix well. Add tomato ¼” slices in batches, turning to coat well. In a shallow dish, combine flour and cornmeal mix; mix well. Dip each tomato slice in flour mixture, coating completely.
MISSISSIPPI MEAT BALLS
In a large skillet, heat oil over high heat until hot but not smoking. Fry tomato slices in batches 2 to 3 minutes per side, or until golden.
This is a somewhat modern version of an old Mississippi Riverboat meal that was popular in the mid to late 1800's. I have no idea exactly where it came from though I suspect New Orleans. 1 lb ground beef ¾ cup milk ½ tsp cayenne ¾ cup bread crumbs (fine) ¼ cup finely chopped onion 1 tsp salt ½ tsp salt ¼ tsp black pepper ¼ cup butter 2 tbls butter 2 tbls flour 2 tsp sugar ½ cup Trinity: onion, celery, green peppers chopped 1 tbl Tabasco 2 cups buttermilk 2 tbls Zatarian’s Creole Mustard®
Drain on a paper towel-lined platter, and then serve.
Notes Green tomatoes are available in the early summer in most supermarkets, and with their popularity growing all around the country; you can often find them during the rest of the year in specialty and health food markets.
Combine the beef, milk, bread crumbs, cayenne, onion, 1 tsp. of salt, and the pepper. Mix thoroughly then shape into 16 balls. Melt 2 Tbsp. butter in a skillet then brown the meat balls well on all sides. Remove the meat balls from the pan and add the remaining butter. Blend in the flour, sugar, and the other 1/2 tsp. of salt. Add the buttermilk, Tabasco, mustard and Trinity. Cook, stirring constantly until thickened. Reduce the heat and 333 Cajun In The Kitchen, ©2010, 2013
CHAPTER 27: ST. PATTY'S DAY IN KCMO
one of the hardest tickets in town to get; some went one year for as much as $250 a pop. 1985 World Series tickets when the Royals played their cross state rivals the St. Louis Cardinals were just slightly harder to get.
Everybody is Irish in KCMO on St. Paddy’s Day It is so funny. Everybody wares green on St. Patrick’s Day in KCMO. Here is how you do St. Patty’s day in style. First, go to KCMO and head for the 75th Street Brewery. You can find out all about them in my Restaurant Section. Once there, here is what you order: Shepherd’s Pie topped with a traditional Ulster Champ Topping or Corned Beef & Cabbage. Of course with Irish Soda Bread washed down with Muddy Mo Stout. After all this, take a couple of ½ gallon-sized krugels (it’s legal in MO) of beer with you and celebrate St. Paddy’s Day at home. This is one of the reasons I do miss Kansas City.
SHEPHERD’S PIE The third largest Saint Patrick’s Day parade in the nation takes place each March 17th in downtown Kansas City, Missouri, a city built largely by Irish immigrants. Although th the 20 -century version of the parade was initiated only in 1973, St. Patrick’s Day Parade celebrations in KCMO have a long and proud tradition dating back to the 1800s.
1½
½ ½ 2
¼ ¼
The modern-day revival was dreamed up as a lark by Mike Murphy, a Kansas City radio talk show host(KCMO AM), KC Royals PR man Pat O’Neill, and local saloon keeper Dan Hogerty. Vowing never to let the Parade succumb to respectability, Murphy staged such stunts as painting a calf, several dogs and a goat green in 1976; he declared that, as long as he had anything to do with it, the Parade would remain “odd.” Murphy appeared in a garbage truck at the end of the parade to collect empty beer bottles, and, leading an impromptu parade in 1974, Hogerty wore a sandwich board which on his stomach said “Parade” and on his backside said “End of Parade.”
7 1
¼ ¼ ¼ ¼ 1 2 2
½ ¼
St. Patty’s Day in KC was a lot of fun. Mike Murphy and his cohorts always had something up their sleeves. In 1985, Murph and his entire family of about 25 people marched at the head of the parade all wearing green wigs and green overalls that naturally said on the back “Kiss me. I’m Irish.”
lbs ground free-range beef cup sweet onion, diced cup baby carrots, diced tsps garlic, minced or pressed cup Guinness draught stout cup cabernet wine ozs beef broth tsp Worcestershire sauce tsp dried basil tsp dried oregano tsp dried sage tsp dried marjoram cup peas, preferably fresh tbls butter tbls flour tsp salt tsp pepper
Brown beef in a Dutch oven or other large heavy saucepot over low to moderate heat. Allow to simmer until cooked throughout, about 5 to 10 minutes. Drain excess fat when cooked and add onion, carrots, garlic, stout, wine, broth, Worcestershire sauce, basil, oregano, sage and marjoram. Stir and bring to a simmer over low heat. Cook 15 minutes or until carrots are fork tender. Add peas.
As Murph said, it went downhill from there. The annual pub crawl throughout KCMO starts about 5:30pm and usually doesn’t end until the next morning. Luxury buses the ones with heads onboard take a crowd of about 150 people on various different tours hitting the same spots at different times so as to not overcrowd any one spot. It is
While meat is simmering, bring large pot of water to boil for potatoes. Meanwhile, in a small saucepan, melt 334 Cajun In The Kitchen, ©2010, 2013
butter and stir in flour to make a roux paste of equal parts butter and flour used to thicken liquids. Slowly incorporate roux into simmering beef mixture until desired thickness is achieved. If mixture was simmered too long or cooked too high, less roux is needed. Continue to cook for 5 to 10 minutes to allow roux and flavors to meld. Season with salt and pepper. Remove to a 9½ -inch round casserole dish or deep pie dish. While meat is simmering, preheat oven to 350° and prepare Ulster Champ Topping.
1 2
Preheat oven to 350º.
ULSTER CHAMP TOPPING
Combine dry ingredients. Mix eggs and buttermilk. Add to the dry ingredients. Add raisins and mix.
½ ½ 1½ ¾
2
Ulster champ is the traditional Irish mashed potatoes. A staple of Ireland, the much-maligned potato is the cornerstone of authentic Irish cooking. The fresh green color and flavor of champ is the next best thing to being in Ireland. 1¼ lbs russet potatoes, about 4 medium 4 tbls butter 1 cup finely grated Irish white Cheddar cheese ¼ cup milk ¼ cup fresh parsley, finely minced 1 /3 cup scallions or chives, chopped Salt and white pepper to taste
cup whole wheat flour tsps baking powder tsp salt cup sugar cups buttermilk or plain yogurt cup raisins eggs
Pour dough onto lightly floured board and knead 10 times.. Shape into a round loaf, adding flour if necessary. Place in a lightly greased pan. Bake at 350º for 1 hour or until the bottom of the loaf sounds hollow when tapped.
BEEF IN GUINNESS The Guinness in this recipe has the same function as the wine in Coq Au Vin - the acid and moisture combined with the long, slow cooking help tenderize the tough but flavorful some meat. 2½ lbs shin of beef 2 large onions 6 medium carrots 2 tbls seasoned flour ½ cup dry cider ½ pint Guinness with water Sprig of parsley A little fat or beef drippings
Scrub and peel potatoes. Cut into large pieces. In a large pot, simmer potatoes in water until fork tender. Drain well and return pot to low heat to remove excess moisture. Stir in butter and cheese and whip, gradually adding milk, parsley and scallions or chives. Season with salt and pepper. Spoon potato topping evenly over meat mixture, making irregular peaks with the back of a spoon. Alternatively, use a pastry bag and star tip to pipe potatoes over meat mixture. Bake for 20 to 30 minutes or until potatoes are golden brown and crusty on edges and mixture is heated throughout. If desired, place casserole under broiler for 1 to 2 minutes to crisp potato topping. Remove from oven, allow to cool slightly to set, and serve immediately from casserole dish. Serve with HP sauce Irish-English steak-style sauce, steak sauce or pan gravy, if desired.
Cut the beef into chunks and peel and slice the onions and carrots. Toss the beef in the flour and brown quickly in hot fat. Remove the beef and fry the onions gently until transparent. Return the beef and add the carrots and the liquid. Bring just to the boil, reduce the heat to a very gentle simmer, cover closely and cook for 1 1/2 - 2 hours. Check that the dish does not dry out, adding more liquid if necessary. Sprinkle with chopped parsley and serve with plainly boiled potatoes.
Note: Pie can be cooked and served in individual baking dishes. Adjust final baking time as needed.
BEEF AND GUINNESS PIE Recipe from the Pangea Cafe & Market in Kansas City, MO, naturally. 3 tbls of tomato paste 3 cups of beef stock 4 lbs of beef chuck, cut in 1" cubes 1½ lbs of white mushrooms, quartered 1 large yellow onion, peeled and sliced 6 cloves of garlic, peeled and chopped
IRISH SODA BREAD This bread doesn’t use yeast and there’s a good reason! Yeast doesn’t make the soft wheat that grows in Ireland rise very well. You can make do with 3 cups of white flour instead of the two + one mix in the recipe 2 cups all-purpose flour 335
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2 tbls of fresh thyme, chopped 2 cups of Guinness Stout 1½ cups of flour 1 egg 1 lb of frozen puff pastry sheet, thawed Salt & pepper
IRISH POTATO PATTIES 1 3 2 3
8 ozs of package Irish cheese cups mashed potatoes tbls chopped chives eggs, beaten ½ cup instant potato flakes ¼ cup flour 4 tbls butter 1 tbl oil Salt and pepper, to taste Paper towels
Put tomato paste into a large bowl, add stock and stir until paste dissolves. Add beef, mushrooms, onions, garlic, thyme, and stout and stir well. Sprinkle flour over beef mixture, season to taste with salt & pepper and stir well.
Remove baking dish, drape pastry over dish and brush with egg wash. Return to oven and bake until pastry is puffed and a deep golden brown color, about 40 minutes.
Grate cheese and mix potatoes and cheese together in medium mixing bowl. Stir in chives, salt and pepper. Add eggs and potato flakes; blend well. Place mixture onto lightly floured surface. Divide into eight cakes about ¾ inch thick (use approximately ½ cup mixture for each cake). Preheat large sauté pan on high for 1-2 minutes. Add butter and oil to pan; swirl to coat. Place cakes in sauté pan. Cook 4 minutes, or until golden brown. Turn cakes and cook additional 4-5 minutes, to brown second side. Place on paper towel-lined plate to drain.
SAUSAGE & POTATO CODDLE
IRISH CABBAGE ROLLS
Transfer to a deep 10"x12" baking dish, set on a large baking sheet. Cover dish with foil. Bake at 350 degrees, stirring occasionally, until meat is very tender, 3 1/2 to 4 hours. Beat egg and 12 tablespoons of water. Roll puff pastry out on a lightly floured surface to a 1/4" thickness, 2 " wider than baking dish
1
pound pork sausage links ½ pound thick-sliced bacon, cut in 2" pieces 4 large potatoes, (2 pounds) 2 large onions, sliced ¼ cup chopped fresh parsley 2 cups water Salt and pepper, to taste In a skillet cook the bacon pieces until they turn golden and then drain on paper towels. Brown sausages (prick in several places with fork) in bacon fat; drain on paper towels and slice into 1/4-inch pieces. Peel and slice potatoes about 1/4-inch thick.
Made with Corned Beef. 1 cabbage 1 cup corned beef 1 each onion 1 cup celery 1 egg 1 cup cooked brown rice 2 tsps spicy brown mustard 1 beef flavored bouillon ¼ cup water 1 cup beer 1 tbl oil 1 tbl flour
In a casserole dish, alternate layers of bacon, sausage, onion, and potato, seasoning the potatoes with salt and pepper. Sprinkle each layer with a little parsley. Pour off all but 2 tablespoons of fat from the skillet. Add water and bring to the boil. Pour over the potato casserole. Cover and bake at 350 degrees for 45 minutes. Remove the cover and cook for an additional 15 minutes, until the top is browned and potatoes become tender.
Remove 1 outer cabbage leaf for each portion. Remove and discard thick core from each leaf. Blanch in boiling water for 30-60 seconds, until limp. Drain well and set aside Combine corned beef, onions, and celery in a food processor process until finely chopped. Add eggs, rice, and mustard. Pulse just to blend well. Place 1/2 cup of chopped mixture onto the rib end of each cabbage leaf. Make sure you slice of the hard rim for easier rolling. Fold rib end over filling. Fold in sides
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and roll up to seal filling. Place, seam-side down, into a large baking pan.
Place the beef in a large pot with the ale, carrots, potatoes, onions, mustard and thyme if using. Add just enough cold water to cover. Bring to a boil and simmer gently 1½ -2 hours. Halfway through, check the vegetables: when they are tender, remove them and set aside. Add the cabbage quarters and cook until tender, about 15 to 30 minutes. When the meat is tender, return all vegetables to the pot and reheat. Serve the meat in slices, surrounded by the vegetables and broth.
Combine bouillon and boiling water-mix well. Add beer; mix well. Pour over and around cabbage rolls. Bake, covered, at 375 F. for 60 minutes, until tender remove cabbage rolls with a slotted spoon, to a heated serving platter. Heat oil in a skillet, over a medium flame. Whisk in flour. Heat and stir until mixture begins to color. Gradually stir in juices from baking pan. Heat and stir until thickened. Pour over cabbage rolls. Serve hot, with spicy brown mustard to the side.
IRISH SAINT PATRICK'S SOUP 4 1
tbls butter or margarine cup raw diced potatoes ½ cup sliced onions 1 cup sliced mushrooms 1 lb spinach 4 cups chicken stock or bouillon ¼ tsp ground cloves ½ cup Irish oatmeal Salt and pepper to taste Heavy cream
KANSAS CITY CORNED BEEF HASH O’Dowd’s Little Dublin on the Country Club Plaza, Kansas City, MO. 1½ lbs cooked corn beef, chopped 2 potatoes, pre-baked, medium dice 1 red onion, small to medium dice 1 green bell pepper, small to medium dice 1 red bell pepper, small to medium dice 1¼ tsp salt 1 tsp black pepper 1¼ tsp Worcestershire sauce 1 tbl EVOO
Melt butter over a low heat. Add diced potatoes, sliced onions and mushrooms. Cover skillet and sauté vegetables for 8 to 10 minutes until soft and translucent.
In a sauté pan, heat oil, and add onion. Stir for two minutes Add peppers for two additional minutes. Then, add potatoes, seasoning and corned beef. Simmer 10 minutes.
Wash spinach, pick of tough stems and chop finely. Add potatoes, onions, mushrooms and spinach to stock. Season with salt and pepper and 1/4 teaspoon ground cloves. Add 1/2 cup Irish oatmeal. Simmer for 20 minutes.
Top with poached eggs.
Serve with heavy cream floating on top.
75TH STREET CORNED BEEF & CABBAGE
BAKED CORNED BEEF
This is best made with Possum Trot Ale from the 75th Street Brewery, but any good dark ale will work. Stout is a bit much so don’t try that. 2-3 lbs cut of corned beef 24 ozs Samuel Smith Nut Brown Ale® 2 carrots, cut into chunks 12 small red potatoes 4 onions, peeled and quartered 1 tsp dry mustard Colman’s 1 large sprig thyme optional 1 head cabbage, quartered
This is very simple. Make a mixture of spicy brown mustard and honey or molasses, about a 5 to 2 ratio. Brush on all sides of one 3-5 lb corned beef and place it, fat side up, on rack in an oven pan. Fill pan with water up to and barely touching the bottom of the rake and meat. You can even empty the little spice package that comes with the meat in the water. Cook uncover in oven @325˚ for 3 hours. Baste the meat at least once during cooking time. Adjust cooking time based on size of meat.
I chose Smith’s Nut Brown Ale® because it is readily available, but you can use any good quality Stout or Porter Ale or dark lager beer. Forget using any beer made in the US especially Colorado.
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COUNTY CORK IRISH STEW
FROG’S ASS SHOT
8 lamb chops 1 tbl vegetable oil 1 Bouquet Garni (see Note) 1 pound potatoes, (3 to 4 medium) 2 cups finely shredded cabbage 1 medium onion, chopped 1 large leek white, thinly sliced 12 small white onions 1½ cups celery, diced 1½ cups frozen peas Fresh chopped parsley for garnish Salt and freshly ground pepper to taste
On St. Pat’s Day, forget about martinis and manhattans. Take a page from Murphy's Historic Hotel in Calaveras County, CA, and serve up their infamous “Frog’s Ass Shot.” If Kermit tried this one, he would have to admit, “it’s easy being green!” Here’s how it shakes up in bartender lingo: 1 count, Bacardi 151 rum 1 count, Bacardi Light rum; 1 count, Malibu rum 1 count, Jamaican or Caribbean Coconut rum A splash of Midori – green melon liqueur. Shake it all up with some ice, strain into a rocks glass, and it’s bottoms up. The taste is tropical, slightly sweet and smooth enough to slide a frog on its a-double-s!
Season chops with salt and pepper. Heat oil in saucepan wide enough to hold all chops in a single layer. Brown on both sides. Spoon off fat and add enough water to cover chops. Bring to a boil and add the Bouquet Garni. Lower heat and simmer.
CABBAGE AND POTATO BAKE - Emeril Largesse 1 large cabbage, about 2½ - 3 lbs 2 large Idaho potatoes, about 2½ lbs 12 ozs lean bacon, cut into small pieces 2 large yellow sweet onions, peeled and sliced lengthwise 1 tsp salt 1 tsp ground black pepper 2 cups vegetable stock
Meanwhile, peel potatoes and shape into bite sized rounds. Chop trimmings from potatoes into small pieces. Add potatoes, trimmings, cabbage, onion, well-rinsed leek, white onions and celery to chops and liquid. Simmer 20 minutes and then add peas. Add a little more water if needed during cooking. Simmer 10 minutes more or until potatoes are tender. Season with more salt and pepper, if desired. Garnish with parsley and serve. Note: The Bouquet Garni can be found in Chapter 1: The Basics - Seasonings
Rinse the cabbage and remove the tough outer leaves. Cut in half and remove the hard core. Cut the cabbage into equal sized 4-5 wedges. Place, rounded side down, in a roasting pan. Cut the potatoes in half crosswise and peel. Cut the peeled potato halves again and arrange in the roasting pan with cabbage. It is best to use a deep Dutch oven for this, cast iron naturally.
IRISH BUBBLE AND SQUEAK An old English dish, named for the sounds the ingredients make while cooking (or from the sound one's stomach makes after eating it). Some sources say it was originally cold boiled beef and chopped cabbage, others claim it was originally mashed potatoes and cabbage, while some claim it originally contained all three. 3 cups mashed potatoes 4 cups shredded cooked cabbage 1 large egg, beaten 1 cup grated cheddar cheese Pinch of freshly grated nutmeg (optional) Salt and freshly ground black pepper to taste All-purpose flour for dredging Vegetable oil for frying
Render bacon in a heavy skillet until all pieces are browned. Remove bacon. Add the sliced onions, salt, and black pepper to the pan and cook until soft, about 7-9 minutes. Evenly distribute the bacon, onions and pan drippings over the vegetables, then pour the vegetable stock on top. If you have saved the broth from a pot of green beans or turnip greens, now is the perfect time to bring it out of the freezer. Cover and place in oven with corned beef and cook for 2 hours. Allow both to cool about 5 minutes before serving.
Mix the potatoes with the cabbage, egg, cheese, nutmeg and seasonings. Divide and shape into 8 patties. Chill in the refrigerator for an hour. Just before cooking, dredge patties in flour.
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Heat 1/2-inch oil in a frying pan until hot. Carefully slide the patties into the oil and fry on each side for about 3 minutes or until golden and crisp. Drain on paper towels.
Using an electric mixer, beat the cream with 1 tablespoon of sugar until soft peaks form. Set aside. Combine remaining sugar, coffee and whiskey. Pour into mugs and top with whipped cream.
ST PATTY'S DAY LIBATIONS
Serve immediately.
O'MILKSHAKE 1 1 2 2
IRISH HUMOR
cup milk peeled, sliced ripe banana tbls frozen apple or guava juice concentrate ice cubes
No one laughs at themselves, or has reason to, with more good humor than the Irish. I truly believe that most Irishmen are actually from a long lost tribe of Cajuns…….
In a blender, combine milk, banana, frozen apple or guava juice concentrate and ice cubes. Cover and blend until smooth and frothy.
Why did God invent Irish whiskey? To prevent the Irish from ruling the world, of course.
Tip: Leftover ripe bananas can be peeled, cut in chunks and frozen in plastic freezer bags. When added to smoothies in frozen state, ice cubes are not necessary
THE ERRAND An Irishman walked into a bar and ordered martini after martini, each time removing the olives and placing them in a jar.
ICED IRISH CRÈME COFFEE
When the jar was filled with olives and all the drinks consumed, the Irishman started to leave.
Ice cream makes this coffee beverage especially rich and delicious. 10 cups fresh strong brewed Irish Crème coffee ½ cup Irish whiskey 3 cups vanilla ice cream
“S’cuse me”, said a customer, who was puzzled over what he had done, “what was that all about?” “Nothin’, slurred the Irishman, “me wife sent me out for a jar of olives!”
Pour brewed coffee into large heatproof pitcher. Add whiskey. Cover; refrigerate until chilled (about 2 hours). To serve, scoop 1/2 cup ice cream into each 16-ounce glass. Pour chilled coffee over ice cream.
THE BROTHEL Two Irishmen were sitting in a pub having beer and watching the brothel across the street. They saw a Baptist minister walk into the brothel, and one of them remarked, “Aye, ‘tis a shame to see a man of the cloth goin’ bad.”
IRISH CREAM LIQUEUR 3 1 2 10 1 1½
¼
large eggs 14-oz can sweetened condensed milk tbls chocolate syrup ozs blended whiskey pint half-and-half tsps instant coffee granules tsp almond extract
Then they saw a Rabbi enter the brothel, and the other Irishman said, “Aye, ‘tis a shame to see that the Jews are fallin’ victim to temptation of the flesh.” Then they saw a Catholic priest enter the brothel, one of the Irishmen calmly remarked, “What a terrible pity…. one of the lasses has obviously taken sick.”
Blend first 3 ingredients for 3 minutes in a blender. Add next 4 ingredients and blend at medium speed for 7 minutes. Serve over ice or in coffee. Store in tightly closed container in the refrigerator for up to 1 month; stir or shake before serving after it has been stored.
IRISH COFFEE 1 3 6
¾
cup heavy cream tbls granulated sugar cups strong, hot black coffee cup Irish whiskey
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CHAPTER 28: SOUTH CAROLINA LOW COUNTRY
food, a love of life, and a language of their own are just a few things these inhabitants of the South Carolina Low country and Louisiana Cajun country have in common.
“Ef yuh teck a heapa haa’d likker, yuh gwine tink deep en’ talk strong.” - Old Gullah proverb
CHARLESTON SHRIMP PIE The small shrimp found in the brackish creeks and inlets from just north of Charleston to well south of Brunswick, Georgia are delicious. They give the shrimp dishes of the Low country a distinct flavor but we can enjoy them with shrimp from the Gulf. Naturally there would be a slight bit of discussion about which are the best, but most folks from South Carolina would allow that Louisiana shrimp would be an adequate substitute. Adequate, indeed ! 2 lbs shrimp 2 cups bread crumbs 2 cups tomato juice ½ tsp salt 3 tbl butter 1 tbl Tabasco® 2 tbl Worcestershire 1 cup catsup 2 tbls lemon juice
One of our favorite places in the world is Charleston, South Carolina. Charleston is the Capitol of the Low Country. A beautiful city where it’s easy to imagine that time has been on vacation for the last century, and that you might just meet Rhett Butler or Scarlet O’Hara strolling down one of the oak-lined streets. We’ve been there so often, Jean could do the carriage tours. Charleston has more restaurants per capita than any city I know. Although you can get anything from Kosher to Chinese Dim Sum, the attraction for many is the Low Country cuisine.
Cook and peel, and de-vein shrimp. Mix ingredients together and bake in casserole for 30 minutes at 350. Simple, huh ?
BRUNSWICK STEW NO 2.
This flavorful, hearty cooking is characterized by the use of the abundance of seafood and rice that are the main staples of the natives of the tidal plane. The African and Caribbean influences of the Gullah. The Gullah are a group of descendents of former slaves who live on the barrier islands giving low country cooking it’s distinct flavor and their colorful names. Gullah ladies can be found at the Market in Charleston, weaving sea grass baskets much like their grandmothers and great grandmothers did, and their accents are sheer music to hear.
Recipe NC 5 5 5 1 1 2 2
from Red’s BBQ and Catering Service, Charlotte,
lbs ground boneless, skinless chicken lbs ground chuck lbs hickory smoked pork, cut into medium dice yellow onion, finely chopped 12-oz bottle ketchup 16-oz cans diced tomatoes 16-oz cans corn ½ cup Tabasco® Salt to taste
Low-country cooking finds much of its origin from these descendants of African slaves. Many still speak Gullah. Gullah is not Black English as many think, neither is it a dialect of any other language. It is a legitimate Creole language with its own grammar, phonological system, idiomatic expressions and an extensive vocabulary. It is one of six languages known as the English-derived Atlantic Creoles and is the only one spoken on the U.S. mainland today. The rest are spoken in various areas of the Caribbean. From this rich culture and heritage comes some of the best old-fashioned cookin’ in the world. Good
In a large stockpot, cook chicken and beef for 1 hour. Add hickory smoked pork. Add finely chopped onion. Add ketchup, diced tomatoes, corn, and hot sauce. Add salt as needed. Cook on low heat for 1 hour.
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PINTO BEANS AND HAM HOCKS
LOW COUNTRY BOIL
3 2
‘Dey hain’t nut’in’ lik’a da low burl’ 5 8 3 4 1 1 3 4 3 9 10 5 25 5 2 20
ozs crab boil spices ozs Old Bay Seasoning lemons, quartered whole garlic cloves red pepper, sliced green pepper, sliced lbs mushrooms, cleaned scallions peeled whole onions ozs hot sauce lbs smoked sausage lbs small whole potatoes red or Yukon Gold ears corn cloves chopped garlic doz each, cherrystones, oysters & mussels lbs med shrimp
½ ½ ¼ ½ 2
½
smoked ham hocks lbs dried pinto beans tsp garlic powder tsp crushed red pepper tsp ground black pepper tsp salt tsp hot sauce medium chopped onion
Boil ham hocks on high heat for 45 minutes. Add all seasonings except hot sauce and onion. Continue boiling for 20 minutes. Add pinto beans, hot sauce, and onion. Boil on medium heat until beans are done to taste. Note: To speed up cooking of beans and reduce the gas beans produce, soak beans in cold water overnight or for three hours during the day. Serve with rice and a meat side dish. You can also use the ham hocks as your meat side dish.
Start with a 20-quart pot filled over 1/3 with fresh cold water. In the pot add crab boil mix to the water. Coat the shrimp with Old Bay. Squeeze juice from 2 of the lemon quarters into the water, and drop in the rinds. Add the garlic cloves, red and green pepper slices, mushrooms, scallions, whole onions, and hot sauce into the water. Bring to a boil, and then add sausage and potatoes. Bring to a second boil, and continue cooking for 10 minutes or until potatoes start to get soft. Add the corn, chopped garlic, and start a count of 7 minutes. Do not wait until water boils. At 7 minutes, add shellfish. Return to boil then add shrimp. Return to boil 3 minutes. Drain immediately and eat.
LOW COUNTRY RED RICE 1 small yellow onion 1 14-oz can crushed tomatoes 3 thick slices bacon 1 cup long-grain white rice 1 cup chicken stock Salt, ground black pepper, and Cayenne pepper to taste Chop the onion. Have the can of tomatoes opened and ready to use. In a heavy saucepan over mad-high heat, fry the bacon until crisp and the fat is rendered, 3 to 5 minutes. Transfer to paper towels to drain. Pour off all but 2 tbl of the bacon fat from the pan.
I would highly recommend beer, served cold and in great quantities to accompany this…..
Return the pan to med heat and add the onion. Sauté until it begins to soften, about 2 minutes. Add the rice and sauté until the grains are coated with the bacon fat and are very hot, about 5 minutes. Add the tomatoes, salt, and black and cayenne peppers, mixing well. Pour in the stock or water and bring to a boil. Cover tightly, reduce heat to low, and cook until the rice is tender and the liquid is absorbed, about 30 minutes. Do not stir the rice during this time.
FROGMORE STEW A classic dish of the South Carolina Low Country 4 tbls Old Bay Seasoning 3 tbls salt 1½ gallons water 3 lbs Kielbasa or smoked sausage 12 ears shucked corn broken into 3” pieces 5 lbs shrimp in shells or crayfish if you prefer
Spoon the rice into a serving bowl and crumble the bacon over the top. Serve at once.
In a large stock pot, add the seasonings to the water and bring to a boil. Add sausage and boil, uncovered, five minutes. Add corn and count five minutes (begin counting immediately; don't wait until water is boiling). Add shrimp when water is boiling and count five minutes. Drain immediately.
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2
LOW COUNTRY SHRIMP SPREAD
½
tsps cinnamon cup chopped pecans tbls butter cup dark rum
Great party dip. 3 lbs shrimp, cooked, peeled and de-veined ¾ cup mayo 2 tbls each, minced onion & celery 2 tbls each, Worcestershire & lemon juice 1 tsp each, salt & red pepper 4 oz cream cheese Dash of Tabasco®
Peel & grate the potatoes and add to milk to keep their color. Heat the oven to 300°, butter a shallow 2-qrt. dish. Beat the eggs with the sugar and molasses; add this with cinnamon to potato mixture. Fold in the nuts. Dot the top with butter and bake for 1½ hours.
In a food processor, chop shrimp. Blend in mayo and cream cheese to moisten. Sir in remaining ingredients. Store in serving bowl, cover and refrigerate for 2 hours. Serve with Melba toast or crackers.
Remove from oven and set for 5 minutes then pour the run over the top and serve. Don’t cheat on the rum, use real Caribbean rum. The rot-gut produced by Bacardi’s won’t cut it.
BONELESS BAKED SHAD WITH LEMON BUTTER
SEAFOOD MUDDLE
2
½
3-4 1 1
lbs shad tbl vinegar tbl salt ½ tsp pepper 5-6 strips bacon
This dish is eaten from Virginia to the Low Country of South Carolina. "Muddle" comes from early English settlers and means "a mess of fish." 2 tbls EVOO 2 large onions, thinly sliced 2 medium carrots, peeled and finely chopped 1 celery rib, thinly sliced 1 clove garlic, minced 1 16-oz can diced tomatoes, drained 2 medium potatoes, cut into small pieces 6 cups fish stock or bottled clam juice 12 small clams, scrubbed 1 lb cod, flounder or snapper cut into 2” piecse ½ lb medium shrimp, peeled and deveined 12 small mussels, rinsed and beards removed ¼ cup finely chopped fresh parsley Salt and freshly ground black pepper to taste
Boil shad (without the roe) in water and vinegar with seasonings for 20 minutes. Drain off the water. Put shad in a heavy, tightly covered roaster and bake in 200 degree oven for 5-6 hours. Add roe about 1 qt. Water 30 minutes before the shad is done. Put strips of bacon across shad and brown under broiler (to minimum 155 degrees) before serving. Lemon Butter: Chapter 1: The Basics – Clarified Butters
STEWED CRABS The Carolina Housewife (1847) by Sarah Rutledge Take three or four crabs, pick the meat out of the body and claws; take care that no spongy part be left among it, or any of the shell. Put this meat into a stew-pan, with a little white wine, some pepper and salt and a little nutmeg. Heat all this together, and then put in some crumbs of bread, the yolks of two eggs break up, and one spoonful of vinegar; stir all well together; make some toasted snippets, lay them on a plate, and pour in the crabs. Send it up hot.
Heat oil in a large soup pot over medium-high heat. Add onions, carrots and celery. Cook until softened, 3 to 5 minutes, stirring often. Add garlic and cook 1 minute longer. Stir in tomatoes and potatoes. Reduce heat to medium-low, cover and cook until potatoes are slightly softened, about 10 minutes. Pour in fish stock and increase heat to high. Bring to a boil, reduce heat to medium, and season with salt and pepper. Simmer until potatoes are completely cooked, 10 to 15 minutes longer. Add clams and cook until they start to open, about 5 minutes. Add fish, shrimp and mussels. Cook about 10 minutes longer until fish is opaque, shrimp are pink, and clams and mussels are fully opened. Discard any clams or mussels that remain unopened. Season with salt and pepper, sprinkle with parsley and serve hot.
LIKKER PUDDING This is a fine example of a recipe handed down for well over 300 years in the low country. 2½ cups sweet cream ½ & ½ is ok 3 medium sweet potatoes, peeled & grated 3 eggs ¾ cup sugar 3 tbls molasses
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THE WORLD’S BEST SOFT-SHELL CRABS
HOLLE’S LOW COUNTRY CRAB PIE RECIPE
Blue crabs, found along the Atlantic and Gulf coasts, are commonly eaten in their soft-shell state. There’s a period of a few days between April and September in which blue crabs shed their hard shells to grow new, larger ones. During this brief time before the new shells harden, these soft-shells are considered a delicacy. Whether grilled or fried to a golden crispness, the entire crab is edible.
Lots of Low Country recipes include crab meat – specifically the meat from the blue crab. Many chefs claim the blue crab is the tastiest and most succulent and delicious of all crab species. As a native Southerner, I heartily agree! All of our coastal regions have blue crabs – not just the lowcountry. The only problem is that the meat is dang hard to get to. Although I specifically created this recipe for blue crab, you can substitute meat from any kind of edible crab.
This is my personal receipt for fried soft-shell crabs. 1 airline ticket to Baltimore, MD 1 rental car 30 bucks, 35 with a couple of beers
1 1
pie shell (9 inch) cup grated Swiss cheese ½ pound crab meat ½ cup sliced green onions 1 heaping tbl Hellmann’s Mayonnaise® 1 tsp garlic salt 1 tsp black pepper 1 tsp ground red pepper 3 eggs, beaten 1 cup cream Ritz crackers (about ⅓ sleeve)
Fly to Baltimore. Drive to any of the 1,000 seafood restaurants found near the Chesapeake Bay River. Spend the thirty bucks on a fried soft shell crab sandwich or dinner served with a cold beer and hot sauce. A tad expensive, but one hell of a lot easier than preparing them yourself. Well worth the cost.
DO IT YOURSELF SOFT SHELL CRABS 12 3
soft-shell crabs large eggs ½ tsp ground black pepper 1½ cups cornmeal fine ground 1 cup all-purpose flour 2 tsps baking powder 3 tbls of Old Bay seasoning, 1 for the eggs, 2 for cornmeal ½ tsp garlic powder Salt to taste Vegetable oil
Sprinkle cheese over unbaked pie shell. Pick through crab and remove any shell and cartilage. Mix crab with onions, mayo, and spices. Evenly distribute crab meat over cheese. In a mixing bowl, blend eggs, cream, red pepper, and garlic salt with a wire whisk. Pour over cheese and crab. Top with crushed Ritz crackers. Bake at 325 degrees for about 45 minutes. Allow to stand at room temperature for about 8-12 minutes before cutting.
To clean crabs, remove the spongy gills that lie under the tapering points on either side of back shell. Place crabs on back, and remove the small piece at lower part of the shell that terminates in a point the apron. Wash crabs thoroughly and drain well. Combine eggs & 1 tbl of Old Bay in a large shallow dish. Add crabs, turning to coat. Let stand 10 minutes. Combine cornmeal and next 6 ingredients. Remove crabs from egg mixture, and dredge in cornmeal mixture. Let stand 5 minutes; dredge in cornmeal mixture again. Pour oil to depth of ½ inch into a large heavy skillet or electric skillet; heat oil to 375°. Fry crabs on each side or until browned.
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she held a pint of oysters aloft and saying, “I wouldn’t eat one of these in a famine.” A Catholic, my mother had to prepare a seafood dinner each Friday night, and she solved this dilemma by serving her seven children fish sticks. To this day, my brother Mike says he does not like to eat a fish unless it is rectangular.
A LOW COUNTRY SPECIALTY No cookbook that claims to have any authentic low-county cuisine can be complete without a recipe for a South Carolina oyster roast. What’s that you ask? You’ve never heard of an oyster roast? You poor, poor child let me tell you ‘bout the greatest event to take place in the winter in the low country coast…..
But we had come to the land of the great winter oyster roasts, where friends and neighbors gathered on weekends armed with blunt-nosed knives and dine on oysters that had been harvested from their beds at dead low tide that same day. Among Daufuskie Islanders and folks from Bluffton and Hilton Head there is a running argument about which river produces the most delicious and flavorful oysters: the Chechessee or the May. I have partaken of the bounty of both waterways, and the sheer ecstasy of trying to make the subtle distinctions inherent in arguments like this, makes me shiver with pleasure.
The following is by Pat Conroy, Gourmet Magazine, November 2000 “You like those oysters, teacher?” asked Jake Washington. “They taste good?” Thirty years ago, at an oyster roast on Daufuskie Island, South Carolina, Jake Washington had come up to me as I was devouring oysters he had gathered from the Chechessee River earlier that day. The afternoon was cold and clear, and I washed them down with a beer so icy that my hand ached even though I was wearing shucker’s gloves.
Of all the oysters I have eaten at the many oyster bars I have frequented in my life, none has come close to the sheer deliciousness of the tide-swollen oysters I consumed one long-ago morning on the May River. My boat had broken down, and I drifted into an oyster bank. I spent the hours awaiting rescue by opening up dozens with a pocket knife. The oyster is a child of tides, and that cold morning it tasted like the best thing that the moon and the May River could conjure up to crown the shoulders of its inlets and estuaries.
“Heaven. It’s like tasting heaven, Jake,” I answered. “You know what you’re tasting?” Jake said. “You’re tasting last night’s high tide. Them oysters always keep some of the tide with them. It sweetens them up.” An oyster roast must take place on one of South Carolina’s coldest days for it to work its proper magic. And you should invite only those friends who have never heard of Proust. This is not a menu that induces euphoria among highbrows. There will be a lot more pickup trucks than Lexus’s or BMWs in the parking lot, and the dress code is decidedly casual. Great sacks of oysters are cut open with knives, and men tend to an oak fire with a piece of tin laid over it on cinder blocks. It does not have to be tin, but it does have to be a metal that will not melt. When the tin is iridescent and glowing from the fire, bushels of oysters are shoved onto it and covered with wet croaker Burlap sacks. The waiting crowd cheers. Another cheer goes up when the heat forces the first batch to pop open, the juices hissing noisily on the tin causing a redolent steam to rise in the air. The restless onlookers now grab them up, hot as bricks in a kiln, warming their gloved left hand as they pry the shells open with their right.
A raw oyster might be the food that my palate longs for most during the long summer season in Beaufort, when we give our oysters their vacation time and they grow milky from their own roe. But then I remember my first roasted oyster, dipped in a bath of hot butter. I love to dip my oysters in butter. Some Low country people swear by catsup and horseradish. I have known people who carry whole lemons and would not consider adding another condiment to so distinct and natural a taste. Others believe that any addition at all is heresy, and they eat their oysters as God made them, savoring that giddy, briny essence just as it comes from the shell. To the half-shell people, an oyster roast sounds like an abomination unto the Lord, but this tradition dates back to the Yemassees and the Kiawahs and other tribes that once roamed these forests. Is a roasted oyster ever as good as chilled oyster on the half shell? Perhaps a Chilmark, a Sailor Girl, a Point Reyes Pacifica, a Cotuit, or that Rolex of oysters, the snooty Belon? No, it’s not. Not to me. But it’s still terrific all the same. And the camaraderie, gossip, and sheer goodwill of the oyster roast itself sets it apart as something particularly southern and indigenous — a rite that poor people have
There is no labor at an oyster roast. The fiery heat has done all the work for you. Your one job is to eat as many oysters as you can while they are still steaming off the fire. A lukewarm oyster is a disappointment to the spirit. When I first arrived in Beaufort, South Carolina, in 1961, I had never eaten an oyster or entertained any plans to do so in the future. Though I grew up surrounded by salt marshes and rivers, my mother had a landlubber’s disdain for all varieties of seafood and held the lowly oyster in special contempt. I remember her wrinkling her nose as
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access to because our rivers are open to everyone, and our oyster banks are fecund and public and healthy.
open. Oysters also should pop open, or you will feel them “give” when you grab them with tongs.
Last year I bought two bushels of oysters from an oysterman on St. Helena’s Island for a roast of my own. “Sir, are these oysters local?” I asked. “No, sir. Gotta be honest. I harvested these oysters over three miles from here.”
You can also use a charcoal or gas grill. Follow the same instructions but be careful that your burlap doesn’t hang into your flame. If roasting in the oven, use a large roasting pan. Lay oysters in first, cover with burlap and cook at 450° for 5 minutes. Add mussels and clams, recover and cook for an additional 5 minutes. Remove from pan as they pop open. LOW-COUNTRY SAMPLER
Once I was spending the night with my friends Dana and Sallie Sinkler on Wadmalaw Island. Before dinner, Dana and I rode out in his boat to an oyster bank across the river, where we gathered the evening meal with tongs. We recrossed the river at sunset, the water turning gold around us and our boat kicking up a more startled wake of gold behind us. Before we left, Dana had started an oak fire in his hearth and had laid a piece of tin across it. And we roasted those freshly harvested oysters right there in the living room. Sallie brought bread and bacon-laced coleslaw from her kitchen. There was beer and wine and friendship and grand talk as we sat in front of the fire and opened the oysters and told each other the stories of our lives.”
This is about as low-country South Carolina as you can get. Probably has Gullah origins. 2 cups Dixie Lee peas, dry 1 onion, chopped 8 baby turnips with greens, remove all stems and chop greens, peel turnips, cut ends, leave whole 2 cups chicken stock 4 tbls butter 12 whole baby okra 2 lbs fresh uncooked shrimp, shelled and de-eined 2 cloves fresh garlic, chopped 1 tbls pepper relish 1 cup water 3 tbls cider vinegar Salt & pepper to taste Pinch sugar Pig tail and neck bones (or apple smoked bacon)
It was indeed heaven on earth.”
MULLETS’ INLET, SOUTH CAROLINA For those of you who think this sounds great, but are a bit intimidated by the effort, here is a bit of advice: Go to Nance’s Front Creek Restaurant. Nances is in Mullets Inlet, South Carolina, just south of Myrtle Beach, where you can get an oyster roast that is huge and out-of-this-world. Dozens of fresh (the secret oyster beds are within a mile of the restaurant) roasted oysters with lots of cold beer. I usually have a couple dozen steamed littlenecks to get started followed by a ‘half roast”. You won’t appreciate that until you see it.
In large saucepan, cover and cook neck bone and pig tail in water with vinegar until tender (about 1 hour, 20 minutes). Strain, save the stock, and pick meat from bones. Sauté onion in butter; add peas and picked meat, then add enough stock to barely cover. Cook until peas are tender, about 15 minutes. Finish with a touch of butter. Set aside. Melt the 2 tbsp butter in saucepan; add touch of salt and pepper and 1 cup chicken stock. Cook turnip greens until tender, then add baby turnips. Add a pinch of sugar and sauté 5 additional minutes until tender. Add whole baby okra during the last two minutes, and cook until al dente.
When you’re done, have someone help you over to Drunken Jacks. They have a huge selection of beer and a great view of the harbor. For those of you unable to go to Nance’s, here is how it is done.
Sauté fresh garlic in butter, and add shrimp and salt and pepper. Cook shrimp until barely tender and pink. Do not overcook.
LOW COUNTRY ROASTED OYSTERS 8
dozen oysters, hosed down well
Place peas on large plate or shallow bowl. Add shrimp on top. Place okra and turnips on side. Add pepper relish to opposite side. Enjoy!
You can add littlenecks or cherrystones to this as well Burlap—enough to make a triple layer the size of your grate. Saltwater or warm water with sea salt added. Dig a small pit; start charcoal. When charcoal is ready, lay grate over the top. Add oysters first, in one layer. Pile mussels and clams on top of oysters. Lay wet burlap over top. Cook 8-10 minutes. Remove mussels and clams as they pop
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CHAPTER 29: GEORGIA'S LOW COUNTRY
days. Heat cold peanuts to hand-hot in the microwave before serving.
Up until now most of the Low Country recipes have been from South Carolina. Here are a few that are uniquely Georgian.
A favorite from the Georgia side of the Low Country ½ lb slice bacon, finely diced 2 medium-sized onions, finely chopped 1½ cups uncooked long-grain rice 3¼ cups defatted chicken broth 1 ½ cups peeled & chopped tomatoes with juice 2 tsps fresh lemon juice 1½ tsps Worcestershire sauce 1 tsp salt ½ tsp ground nutmeg ¼ tsp each cayenne & black pepper 3 lbs medium-sized shrimp, cleaned ¼ cup chopped parsley
ST. SIMON’S ISLAND SHRIMP BOG
In a large pot, fry bacon over medium heat; drain and set aside. Pour off all but 3 tablespoons of the fat, add the onions to the pot, then cook for 3 minutes over medium heat, stirring. Add the rice, 2 1/4 cups of the broth, tomatoes with juices, lemon juice, Worcestershire sauce, salt, nutmeg, cayenne pepper and black pepper; bring to a low simmer, cover, and cook for 20 minutes. Stir in the bacon, shrimp and the remaining cup of broth; continue cooking, uncovered, for 10 minutes. Stir in the bog with a fork, adjust seasonings and sprinkle the parsley on top.
BOILED PEANUTS You see signs for these just about every 5-6 miles on every road in Georgia from about April through September. They also have Boiled P-nuts, but I haven’t really noticed a lot of difference…….. ;5 quarts water 1½ cups kosher salt 3 lbs green peanuts. 2 tbls cayenne pepper
TYBEE ISLAND SAUSAGE PIE 1 5 1
¾ 1 3 1
Put the water in a large stockpot, add the salt, and bring to a boil. Add the peanuts and simmer for 3 to 4 hours, testing a peanut occasionally, until the shells tear open with ease and the peanuts inside are completely tender even a little mushy.
½ ½ ⅛ 1
These are best eaten right away. Don’t try to keep them beyond a few days.
lb ground sausage tbls chopped onion tbl butter cup milk 3-oz package cream cheese eggs cup shredded cheddar tsp Worcestershire sauce tsp salt tsp pepper 9-inch deep-dish pie crust, partially baked and cooled
Preheat the oven to 375°.
For “Cajun” boiled peanuts, God, I hate that…, add about ½ cup each cayenne pepper & garlic power to the water.
In a heavy skillet over medium heat, crumble the sausage with a fork. Sauté the sausage until completely cooked. Drain off the fat, remove the sausage, and set aside. Melt the butter in another skillet over medium heat. Sauté the
Drain and serve warm. Uneaten peanuts can be stored in a tightly covered container in the refrigerator for up to 2
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onions in the butter until tender. Add the milk and heat until steam rises, but do not boil the milk. Cut the cream cheese into small pieces, add it to the onion mixture, and remove the pan from the heat. In a large bowl, beat the eggs, then add the cheddar, the onion mixture, the Worcestershire, salt, and pepper. Mix thoroughly and pour this into the piecrust. Top with cooked sausage, and bake for 30 minutes, or until set.
Salt and freshly ground black pepper Heat olive oil in a medium saucepan over medium heat. Add chopped onion, and cook until translucent, about 2 minutes. Add minced garlic and ginger; cook about 2 minutes more. Stir in tomato sauce, peach jam, and peaches. Reduce heat to low; simmer until sauce thickens, about 30 minutes. Stir in vinegar to taste. Adjust seasoning with salt and pepper. Remove from heat; let cool. Pour half the barbecue sauce into a shallow baking dish; add pork chops, turning to coat both sides. Reserve remaining sauce. Grill pork chops on a medium-hot grill or grill pan until chops are well marked and cooked through, at least 5 minutes per side. Baste chops with barbecue sauce; rotate during cooking. Remove from grill. Let stand about 10 minutes before serving. Serve with remaining sauce.
GEORGIA PEANUT BRITTLE 3 1
½ 3 1 1 2
cup sugar cup white corn syrup cup water cups Georgia peanuts, raw tbl margarine tsp salt tbl baking soda
To keep the pork chops from burning, rotate them from the hottest parts of the grill to the perimeter during cooking, basting with barbecue sauce as you do so.
Grease 2 long pieces of foil and have them ready on the counter top. Combine sugar, syrup, and water in heavy 5-6 quart pan. On med heat, stir until sugar melts, then add peanuts. Leave on med to med high heat and stir occasionally. Cook until candy thermometer reaches 300°, the hard crack stage. Syrup will be golden and peanuts will “pop” because they have roasted. Remove from heat and add the margarine, salt, and soda, stirring well. Candy will “puff up”. Pour candy on pieces of greased foil or wax paper. Pour candy quickly and stretch, using a fork or hands, when cool enough. Cool and break into pieces.
GINGER AND PEACHES CHICKEN 4
¼ 1
½ 1 2
½
Makes 2½ to 3 pounds.
1
I highly recommend a candy thermometer for perfect brittle!
Spray a large skillet with nonstick spray coating. Preheat skillet over medium heat. Add chicken. Cook over medium heat for 8 to 10 minutes or until tender and no longer pink, turning to brown evenly. Remove chicken from skillet; keep warm. Meanwhile drain peaches, reserving juice. Add water to juice to equal 1/2 cup. Stir in cornstarch, ginger, and salt. Add to skillet.
DICKEY FARMS Everyone knows the Georgia Peach, and Dickey Farms has been growing them since 1897. They have great recipes to try including Peach Iced Tea, Peach Tea Bread, Peach Cobbler, and Peach Upside Down Cake. There all here including this one:
Cook and stir until thickened and bubbly. Cook and stir 1 minute more. Gently stir in peaches and water chestnuts; heat through. On a serving platter or 4 individual plates, arrange rice, pea pods, and chicken. Spoon sauce over chicken.
GRILLED PORK CHOPS WITH PEACH SAUCE 1
½ 1 2 1 1 1 1½ 4
skinless, boneless chicken breast halves tsp salt 8-oz can peach slices in light syrup 8-oz can sliced water chestnuts, drained tsp cornstarch cups hot cooked rice tsp grated fresh ginger 6-oz package frozen pea pods, cooked an d drained
tbl EVOO cup best-quality peach jam medium onion, finely chopped peaches, peeled and cut into ¾” chunks clove garlic, minced tbl sherry vinegar 1-inch piece ginger, peeled and grated cups canned tomato sauce pork chops, 6 to 8 ozs each, trimmed
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ROASTED VIDALIA’S
SWEET POTATO SOUFFLÉ
This is the best way to prepare a Vidalia. Cut the top and bottom off the onion, peel and put in lightly salted water, Soak for about an hour. Put a tbl of butter on the top, salt and pepper to taste and wrap in foil. You can add fresh herbs if you wish. Bake on grill or in the oven for about 45 minutes.
It doesn't get any more Georgia Low County than this….. 3 cups mashed sweet potatoes 3 eggs ½ stick butter ¼ cup sugar ¼ cup dark brown sugar 1 tsp cinnamon 2 tbls Bourbon
I also like to take baking potatoes and cut them in half with a slice of Vidalia in the middle, butter, salt and pepper. Wrap them in foil and bake.
Topping: 1½
½ ¼ 2
PEPPER NUTS
cup cornflakes cup chopped pecans cup brown sugar tbls melted butter
Great during Christmas season as gifts. 5 cups pecan halves 6 tbls butter 2 tbls garlic power 2 tbls Tabasco® 2 tbls Worcestershire 2 tbls Cajun seasonings
Mix first seven ingredients. Pour into buttered casserole dish. Crush cornflakes and mix with remaining ingredients for topping. Spread evenly over soufflé mixture. Bake at 350 for 30 minutes.
Preheat oven to 250. Mix melted butter with remaining ingredients. Put nuts in mixture and coat pecans toughly. Spread nuts on cookie sheet and bake for at least 1+ hour or until pecans have darken not burnt and are crisp. Sprinkle more Cajun seasoning over nuts when you take them out of the oven. Store in airtight containers.
VIDALIA ONION RINGS 3 2 3
large Vidalia onions, thinly sliced cups buttermilk cups flour ¾ cup cornmeal 1½ tsps baking powder 2 tsps Szeged Hungarian Paprika® 3 tsps salt 1 tsp cayenne pepper ¼ tsp ground black pepper Peanut & canola oil for deep frying Slice onions and put into bowl. buttermilk and soak for 30 minutes.
LOBSTER SAVANNAH This dish is a wonderful way to sample the "High-End" of Low Country cuisine. ½ lb butter 1 bell pepper 1 small white onion 1 cup mushrooms, sliced ¼ cup flour 2 cups half-and-half 2 tbls pimiento ½ cup sherry 4 lobsters, boiled 1 cup cheddar cheese, grated Dash of salt and white pepper
Cover with milk or
Put 1½ cups flour in a wide shallow bowl. Remove onions from milk. In the second, combine the remaining 1½ cups flour with the cornmeal, paprika, salt, cayenne, baking powder and pepper. Dip the onion rings into the flour, then back into the milk and then in the flour and cornmeal mixture.
Remove lobster claws and knuckles, crack them open and reserve meat. Using heavy kitchen shears, cut a long 1 1/2-inch- wide rectangle out of the top of each lobster body, extending from about 2 inches behind eyes to about 1 inch from tail. Keeping body in one piece, carefully pry meat from tail, and set aside.
Place the breaded onion rings on waxed paper-lined baking sheets. Place breaded onion rings in the refrigerator for 1 hour. Fry in a deep fryer with a 50/50 peanut and canola oil mixture heated to about 360°. Fry the onion rings, a few at a time, until golden brown. Drain on paper towels on a tray. Keep warm in a 250° oven or warming drawer until all are fried with a little salt before serving.
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In a large skillet, sauté pepper and onion in butter; add mushrooms and flour. Heat half-and-half separately and add gradually to keep consistency smooth.
2 1 1
Stir in pimiento, salt and white pepper to taste. Cut lobsters in half; remove meat and cut into small pieces. Add lobster meat and sherry to sauce and heat through. Scoop into lobster shells; top with grated cheese and put under oven broiler for a few minutes to brown.
tbls fresh lemon juice tbl chopped fresh parsley green onion, chopped
Prepare Grits: Bring 4¼ cups milk to a low boil in a 4-qt. saucepan over medium-high heat. Slowly whisk in grits; reduce heat to medium, and cook, whisking constantly, 5 minutes. Cover, reduce heat to lowest setting and cook, stirring occasionally, for 20 minutes or until tender. Fold in cheese and ¼ cup butter.
VIDALIA ONION & HAM BRUSCHETTA
Prepare Shrimp Sauce: Peel shrimp; devein, if desired.
Third only to the peanut and the peach to Georgian economy, the Vidalia onion. 4 ozs sliced ham cut into 1-inch pieces 1 cup chopped Vidalia onion 1 cup chopped plum tomatoes 2 tbls Hellmann’s Mayonnaise® 1 tbls prepared Dijon-style mustard 8 large slices (¾” thick) Italian bread, toasted
Cook bacon in a large skillet over medium-high heat, stirring often, 4 to 5 minutes or until crisp; remove bacon, and drain on paper towels, reserving 2 Tbsp. drippings in skillet. Melt 6 Tbsp. butter in hot drippings in skillet. Reduce heat. Add onion, poblano pepper, and garlic; sauté 2 minutes or until onion is translucent. Add shrimp; cook, stirring often, 1 to 2 minutes. Add salt and next 2 ingredients; toss to coat.
Preheat oven to 400 F. In a medium bowl combine ham, Vidalia onion, tomatoes, Hellmann’s Mayonnaise® and mustard. Arrange bread in a large baking sheet; top with ham mixture. Bake until heated through, 10 to 15 minutes. Serve immediately at room temperature
Sprinkle flour over shrimp mixture; toss. Add broth and next 2 ingredients. Cook just until shrimp turn pink, stirring to loosen particles from skillet. Stir in bacon and parsley. Serve over grits with green onion.
SHRIMP AND GRITS - A SAVANNAH TRADITION No dish says “Savannah!” more clearly than Shrimp and Grits. At its simplest, it's just plain pan-fried shrimp with grits, but it's pretty flexible."
GRITS 1
½ ¼ 1
cup uncooked white coarse-ground grits cup freshly grated Parmigiano-Reggiano cheese cup unsalted butter cup shredded Cheddar cheese
SHRIMP SAUCE 1 4 6 1 3
½ ¼ ¼ 1
½ ¼
pound unpeeled, medium-size raw shrimp thick hickory-smoked bacon slices, diced tbls unsalted butter medium-size Vidalia onion, diced poblano pepper, diced garlic cloves, minced tsp kosher salt tsp ground white pepper tsp ground red pepper tbl all-purpose flour cup chicken broth cup Madeira
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CHAPTER 30: FOOTBALL AND TAILGATING
The one thing that Southerners enjoy just as much as the game is the Tailgating that accompanies every game. I don’t mean just pre-game tailgating like up North. I mean serious Southern Football Tailgating.
I love college football.
The week prior to any Tennessee / Auburn / Georgia Tech / Alabama / South Carolina / game in Athens GA, the ritual begins when the RVs start rolling in on Tuesday and ends the next Monday morning. The party goes on non-stop, even if the Dawgs lose which lately doesn’t happen very often. There are people who come just to tailgate. They don’t even have tickets to the game. They do however, have a satellite dish on their RV and a 42” widescreen HDTV to watch. There might be over thirty people watching the game on that TV!
That pretty much says it all except maybe to say: “GO VOLS” Yep, I’m a Tennessee Volunteer. Cut my finger and I will bleed orange. What makes this really interesting is that for over 10 years we lived in Athens, Georgia, capital of the Bulldog Nation. No one, not from the south, has any understanding of the religious experience of Southeastern Conference football. Down here football is not merely a matter of life and death. It’s much more important than that.
What’s really crazy is that none of this even comes close to the Georgia/Florida game which is referred to as the “World’s Largest Outdoor Cocktail Party”.
How does a Volunteer survive in the middle of the Bulldog Nation? It ain’t easy. After beating them nine straight years including one National Championship, they have now beaten us four straight, twice in Knoxville. A black arm band is pretty standard around here lately.
I love hearing some of the stories the old timers tell about tailgating at Georgia. Loren Smith, who has been a sports writer for several newspapers in Georgia for over forty years, tells this one.
If words like ‘grits’ and ‘ya’ll’ aren’t part of your everyday language, you don’t really understand football.
“In the late fifties I remember the tailgating scene in the old Stegeman Coliseum parking lot and I recall what Bill Hartman told his good friend, Louis Sohn, the year after Bill retired from coaching the Bulldogs for fifteen years.
College football as played in Dixie defies definition. The mechanics and techniques are the same as at such places as Michigan, Nebraska, Penn State or Southern Cal but that’s where the similarities end.
Sitting back with a Scotch and ice with Louis at his favorite tailgating spot, Bill looked around and remarked, “If I had known the alumni had this much fun, I might of gotten out of coaching sooner.” To which Louis responded, “Bill, when you were coaching, we didn’t have this much fun.” I can go on for days, but let’s get to the food.
Other than the belief that the Civil War was in fact the War of Northern Aggression, nothing is more ingrained in the Southern psyche than the love of college football, Southern style—not as a game or a mere sporting event, but as a way of life. What other institution makes an otherwise normal person, wearing red bib overalls and plastic red hair, bark like a dog for three hours, or paint his upper body with orange paint waving a Volunteer Navy flag and singing the same damn song (Rocky Top) about 250 times before, during and after a game? Where else do you see fans dress for a sporting event in their Sunday finest and act like raving maniacs? At what other event will you see the Auburn, AL chapter president of the Junior League, dressed in her very best and looking mighty fine, hurl at a nineteen-year-old Crimson Tide running back a string of obscenities that would make an old China Marine blush? Only Southern football games inspire such behavior and each fall for more than 100 years the people of the South have planned weddings, births, even funerals around those very special fall Saturdays. 350
Cajun In The Kitchen, ©2010, 2013
easy and everyone loves it. It can also serve as a side salad to anything you grill! Enjoy and GOOOOOOOOO DAWGS! Sic’ em! Woof, Woof, Woof!
DAWGS FIRST Goodies from the BullDawg Nation.
TUNA STUFFED EGGS - Kim Basinger Yep, the Oscar winning actress is a hommie. Born and raised in Athens, GA Kim shows up occasionally to visit her family. I know her older brother Mick pretty well. As kids, Kim would make this for their family tailgate parties. Mick says Kim’s a simple home town girl, just like other native Athenians. Yeah right!
ROAST BEEF POOR BOY 1
small French bread loaf, split 12” cup shredded lettuce 8 ozs thinly sliced roast beef 1 small tomato, thinly sliced Hellmann’s Mayonnaise® Horseradish
¾
BTW, Kim recently turned 57 lookln’ 32 and she is actually prettier in life than on the screen. Unbelievable. I have Jean’s shoe print on my tongue to prove it…. 6 hard boiled eggs 1 4-oz can tuna, shopped 1 tbl minced parsley ½ tbl finely chopped capers 1 cloves garlic, crushed 2 tbls mayo Salt & pepper Szeged Hungarian Paprika®
Split the French bread and warm for a few minutes in a hot oven about 375°. Spread the bottom piece of bread generously with Hellmann’s Mayonnaise®, then layer with shredded lettuce, beef, and tomato slices. Horseradish to taste…. Cover and slice to serve. This is delicious, but drippy - serve with napkins!
CHILI BURRITOS
Remove yolks and blend in bowl with mayo, garlic, capers, tuna, salt & pepper. Stuff whites with mixture and refrigerate. Garnish with paprika.
One of the most common tidbits served around Athens on game day. Go figure. 1 lb ground beef ¼ cup chopped green pepper ¼ cup green onion, chopped 1 can Rotel 1 tbl chili powder 1 tbl Worcestershire sauce 8 8 inch flour tortillas Guacamole, chopped tomatoes and shredded Cheddar cheese for garnish
Best when served by Kim.
GEORGIA CAVIAR If you are a true Dawg fan and enjoy tailgating but I repeat myself, you already know how to make this…… 2 cans white corn drained 2 cans black beans drained 2 cans black-eyed peas drained 1 diced med Vidalia onion 1 diced tomato 2 tbls diced jalapeños optional 2 tsps minced garlic Italian dressing to wet
Crumble beef into 2-quart microwave-safe casserole; stir in green pepper. Cover with lid; microwave on HIGH 5 minutes or until beef is no longer pink, stirring once during cooking to break up meat. Spoon off fat. Stir in Rotel, chili powder and Worcestershire.
Salt and Pepper to taste. Mix all ingredients. Refrigerate overnight. Serve with Frito Scoops or tortilla chips. It’s
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Cover; microwave on HIGH 5 minutes or until hot and bubbling. Wrap stack of tortillas in damp paper towels. Microwave on HIGH 1 minute or until warm. Spoon heaping ¼ cup meat mixture onto each tortilla. Fold in sides and roll up to make burritos. Garnish with guacamole, tomatoes and cheese.
In a large bowl combine buttermilk, hot sauce and wings. Cover and refrigerate for minimum of 8 hours. Overnight is best. Discard marinate. In a medium saucepan, mix the ketchup, vinegar, honey, molasses, liquid smoke, onion powder, chili powder and salt together. Bring to a boil over medium heat, stirring constantly.
Oh, goes well with Tabasco and strong beer.
Reduce heat and simmer, uncovered, for about 15 minutes; set aside. In a bowl, mix the flour, salt, and pepper together. In a separate bowl whisk the milk and egg together. Dip each wing in the flour mixture, then into the milk and egg mixture, then dip in the flour mixture again.
SOUTHERN WINGS A special treat no matter where you are, but to Dawg fans, particularly good if you use War Eagle wings…. 1 quart buttermilk 2 1.6-oz packs buffalo wing seasoning ½ cup hot sauce 4 lbs chicken wing drummettes
Preheat the oil in a deep fryer to 350º. Deep fry the wings, about 6 to 8 at a time for about 10 minutes or until light golden brown. Drain on white paper towels. Lightly brush the wings with sauce before serving. Serve with blue cheese or ranch dressing and celery sticks on the side.
In a large bowl, stir together buttermilk, wing seasoning, and hot sauce. Add drummettes and be sure all are coated. Cover with plastic wrap and refrigerate overnight. Set up grill for direct cooking over medium-high heat. Oil grate when ready to start cooking. Remove wings from refrigerator and let sit at room temperature for 30 minutes. Grill 12 to 18 minutes, turning occasionally, ending with skin-side down.
EXTRA SPECIAL BURGERS Best Of The Best From Georgia 1 lb ground beef ¼ tsp salt ¼ tsp garlic salt 1 tbl Kikkoman’s® Soy Sauce 1 jar mushroom pieces drained 2½ oz ¾ cup Cheddar cheese grated 6 slices bacon fried, crumbled 1 tbl dried parsley Pinch or two of pepper
Serve with Blue Cheese dressing, celery sticks, and cucumber slices.
HONEY BARBECUE WINGS Sauce 1¼ cup ketchup 1/3 cup cider vinegar ¼ cup honey ¼ cup sweet molasses 1 tsp liquid smoke ¼ tsp each onion powder, chili powder 1/2 tsp salt
Thoroughly combine ground beef, salt, garlic salt, pepper, and soy sauce. Divide mixture into 8 equal patties should be thin. Combine remaining ingredients; divide evenly atop 4 patties. Place another patty on top of each; seal edges may be refrigerated at this point until ready to cook. Cook on grill or under broiler to desired doneness.
Wings 2 2
½ 1 1
½ 1 25 4
cups flour tsps salt tsp pepper cup buttermilk cup milk cup hot sauce egg - lightly beaten chicken wing - with the tips removed cups vegetable oil for deep frying
Variations:
REUBEN BURGER Combine 1 cup shredded Swiss cheese and 6 tbls welldrained sauerkraut. Use as burger stuffing instead of mushroom mixture.
BLEU CHEESE BURGERS - Combine ½ cup crumbled bleu cheese,¼ cup sour cream, and¼ cup drained sweet pickle cubes. Use as burger stuffing instead of mushroom mixture.
352 Cajun In The Kitchen, ©2010, 2013
minutes. Serve with mustard, barbeque sauce, or jam, if desired.
CHILI DAWG NACHOS 1 tbl vegetable oil, 1 turn of the pan 1 lb ground sirloin 2 scallions, chopped 2 Johnsonville Brats, sliced into ½” pieces 1 small onion, chopped 2 tsps Worcestershire sauce 1 tbl cayenne pepper 2 tsps ground cumin 1 8-oz can tomato sauce 1 bag yellow corn tortilla shells 1 cup corn oil 1 10-oz sack shredded Cheddar Sour cream, garnish Salsa, garnish Salt and pepper
SAUERKRAUT DIP 15 1 2 1 1
ozs can sauerkraut, drained cup Hellmann’s Mayonnaise® pkg dried chipped beef cup sharp Cheddar cheese, grated cup Swiss cheese, grated
Mix together and refrigerate until serving to blend flavors. Just before serving, microwave to heat and melt cheeses. Serve with assorted crackers.
GEORGIA CRACKER SALAD 1 sleeve saltine crackers 1 large tomato, finely chopped 3 green onions, finely chopped 1½ cups Hellmann’s Mayonnaise® 1 hard-boiled egg, finely chopped Salt and black pepper
Heat a medium skillet over high heat. Add oil then beef, and begin to brown and crumble with a wooden spoon, about 2 minutes. Season with salt and pepper, then add chopped hot dogs and continue browning, another 3 minutes. Add onions and seasonings, Worcestershire, chili powder, and cumin. Cook another 3 to 5 minutes. Add tomato sauce and simmer 5 minutes more.
In a medium bowl, coarsely crush the crackers with your hands. Add remaining ingredients; season with salt and pepper. Mix
GEORGIA RED COCKTAIL
Add ½ cup corn oil to heavy skillet. Heat to about 350°. Same with deep fryer if you have it. Cut corn tortilla shells into quarters. Deep fry until slightly brown, remove, salt and drain.
1 1 1
large can tomato juice large can V-8 cup fresh squeezed lemon juice ¼ cup lime juice 1 tsp salt 1 tsp pepper 2 tsps celery seed 1 tbl prepared horseradish 5 tbls Worcestershire ¼ cup Tabasco ½ gallon of 100° Vodka Celery stalks for stirrers
Arrange your corn chips on a platter or in a casserole dish. Top the chips with the cooked chili dog topping. Cover the chili dog sauce with cheese. Melt cheese under hot broiler, 2 minutes, until melted and bubbly. Garnish with sour cream, salsa and chopped scallions.
HOGS IN A SLEEPING BAG Particularly good when you’re playing the Arkansas Razorbacks….. 1 package Polish kielbasa 2 sheets puff pastry, thawed and lightly rolled out 1 egg Cajun mustard, barbeque sauce or apricot jam, for serving
Combine first 9 ingredients. Add Tabasco, if desired. Refrigerate up top 48 hours. Add vodka to each serving.~~
BULLDAWG BEANS
Preheat oven to 400°.
½
Cut kielbasa into 6 4-inch pieces. Cut puff pastry sheets into thirds 6 strips. Roll each piece of kielbasa in puff pastry and place on a baking sheet.
3
Beat egg in a small dish and brush generously over pastry. Bake until pastry is golden brown and puffed, about 20
2
¾ ¼ ½ ½
lb bacon, drained and crumbled cups onion, chopped cup brown sugar tsp garlic powder tbls Tabasco tsp dry mustard cup ketchup
353 Cajun In The Kitchen, ©2010, 2013
¼ 1 1 1 1
1 oz peeled garlic, chopped 2½ oz champagne vinegar 1½ oz granulated sugar 1¼ tbl celery seed Salt and pepper
cup cider vinegar can kidney beans, drained can green limas, drained can butter beans, drained can pinto beans, drained
Sauté onions in 3 tablespoons bacon fat. Mix bacon, onions, and sauce made from brown sugar, garlic powder, mustard, ketchup, and vinegar. Simmer 30 minutes. Add beans and place in a large 2 1/2 to 3 quart casserole. Bake, covered, 50 minutes in 350 degree oven. Uncover and bake for 10 minutes more
Mix all ingredients together. Chill for two hours before serving. Adjust seasoning to taste.
HOT & SPICY CHEX PARTY MIX ⅓ 2 2 1¼ 8 1 1 1
cup butter, melted tbls Lea & Perrins Worcestershire Sauce® tsps Tabasco® Sauce tsps Lawry’s seasoned salt cups of your favorite Chex brand cereals cup mixed nuts cup pretzels cup bite-size cheese crackers
Combine margarine, Worcestershire sauce, Tabasco® Sauce and seasoned salt; mix well. Pour cereals, nuts, pretzels and cheese crackers into large Glad-Lock Zipper Bag. Pour butter mixture over cereal mixture inside Zipper Bag. Seal top of bag securely. Shake bag until all pieces are evenly coated. Preheat oven to 250°F. Pour contents of bag into open roasting pan. Bake 1 hour, stirring every 15 minutes.
“IT’S FOOTBALL TIME IN TENNESSEE !!” John Ward, the “Voice of the Volunteers” for over 30 years opened every Tennessee game with that statement. It is as dear to the hearts of the Volunteer Nation as Rocky Top.
BIG ORANGE BEAN SALSA 3 1 1 4
15-oz cans black beans 16-oz can corn 15-oz can diced tomatoes tbls honey ½ tsp salt, pepper & cayenne pepper ¼ cup chopped green mild chilies 5 ozs Bold and Spicy A.1.® Steak Sauce Juice of 1 lemon
VOLUNTEER TAILGATE COLE SLAW! 6 lbs green cabbage 2 lbs red cabbage 2 lbs carrots 1½ quarts Cole slaw dressing Salt and pepper
Drain beans and corn. Serve with chips
GRILLED CORN SALSA 5 5
Quarter, core, and shred cabbage, then pack for transport. Peel and grate the carrots, then pack for transport. At party, combine all ingredients and adjust seasoning to taste.
½ 3 1
½ ½ ¼ ¼
Dressing 1½ 1
pints Hellmann’s Mayonnaise® cup sour cream
medium ears yellow corn, silk removed tsps vegetable oil, divided cup sour cream tbls fresh lime juice tsp minced garlic tsp chipotle chili powder seasoned salt tsp cayenne tsp ground black pepper
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1 1 3
¼
cup finely chopped green onions 1 small jalapeno pepper, seeded and minced ½ cup diced red & green bell pepper 2 tbls freshly chopped cilantro leaves 1 large avocado, diced ¼ cup diced red onion Blue corn tortilla chips, for serving
¼ 1 2 1 1 1
Preheat a grill to medium-high. Soak corn in water for 5 minutes, drain and pat dry.
½
Lightly rub each ear of corn with 1 teaspoon of the oil and place the corn directly on the grill. Grill the corn, turning occasionally, until the kernels are lightly browned on all sides, about 20 minutes. Remove and set aside until cool. When the ears have cooled, cut the kernels from the cobs and transfer to a mixing bowl. In a separate small bowl, whisk together the crema fresca, lime juice, garlic, chili powder, seasoning salt, cayenne, and pepper.
16-oz can back-eyed peas, drained 11-oz can yellow corn, drained plum tomatoes, seeded and chopped cup fresh cilantro jalapeño pepper, seed and chopped garlic cloves, minced small Vidalia onion, chopped small red onion, chopped cup hot picante sauce bell pepper, chopped (Orange pepper, (naturally)
Stir it all together and chill overnight. Serve with tortilla chips.
VICTORY DIP 2 2
cups grated sharp Cheddar cheese cups chopped pecans ½ cup sunflower seeds 1 lb bacon, fried crisp and crumbled 1 bunch green onions, chopped fine Hellmann’s Mayonnaise® Crackers
Add the sour cream mixture to the cooled corn kernels, add the green onions, jalapeno pepper, bell peppers, cilantro, onions, avocados and stir to combine. Drizzle with a little EVOO if a little moisture is needed. Adjust seasonings, as needed. Cover and chill for 1 hour.
Mix first five ingredients. Add enough Hellmann’s Mayonnaise® to hold mixture firmly together so it is spreadable. Serve with crackers.
Place corn salsa in a serving bowl and serve with blue corn tortilla chips.
ORANGE AND WHITE CAKE 1 1
GAME-DAY SANDWICH 1
14-inch or larger loaf of bread sliced in half lengthwise 1 large sweet onion, thinly sliced 1 cup Hellmann’s Mayonnaise® 1 tbl Dijon mustard 1 tsp dried dill 1 lb shaved deli ham 8 slices Swiss cheese Butter, for sautéing
¾ ½ ½ 4
½
package plain yellow cake mix package 5.1 oz vanilla instant pudding mix cup peach schnapps cup vegetable oil cup fresh orange juice large eggs tsp pure orange extract
Glaze: 1 4 2
Sauté onions in butter over medium heat until clear. Mix together Hellmann’s Mayonnaise®, mustard and dill. Liberally spread Hellmann’s Mayonnaise® mixture inside both halves of bread. On the bottom half, place ham, cheese and top with onions. Top with remaining half of bread. Wrap in foil.
cup confectioners’ sugar, sifted tbls fresh orange juice tbls peach schnapps
Place rack in center of oven and preheat oven to 350°. Lightly mist Bundt pan with vegetable oil and then dust with flour. Place cake mix, pudding mix, peach schnapps, oil, orange juice, eggs and orange extract in a large mixing bowl. Blend with an electric mixer on low speed for 1 minute. Stop machine and scrape down the sides of the bowl with a rubber spatula. Increase the mixer speed to medium and beat for 2 minutes more, scraping down the sides again if needed. The batter should look thick and smooth. Pour batter into pan; smooth it out with spatula.
Bake at 375° for 15 to 20 minutes. Remove from oven and wrap in newspaper. Secure with string or tape to take to tailgate; it will stay warm quite awhile.
TENNESSEE CAVIAR Not to be out done by those damn Dawgs, here is our version of back-woods caviar. I like ours better of course. 355
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Place in preheated oven.
This is a great party dish. Use a large round loaf of dark bread as a bowl. The bread cut out of the loaf is used to dip. 8 ozs cream cheese 8 ozs sour cream 1 4-oz can water chestnuts, chopped 2 green onions, chopped 1 pkg leek soup 1 10-oz pkg frozen spinach
Bake cake until its golden brown and springs back when lightly pressed, 45 to 50 minutes. Remove the pan from oven and place it on a wire rack to cool for 20 minutes. Run a long knife around edge of the cake and invert onto a serving platter. Glaze: Place sugar, orange juice and peach schnapps in small mixing bowl. Stir until well combined. Poke holes in top of cake with a wooden skewer or toothpick. Spoon glaze over cake, allowing it to seep in the holes and drizzle down the sides and into center of cake. Allow cake to cool completely before slicing.
Squeeze water from thawed spinach. Blend all ingredients. Refrigerate for several hours before serving.
THE BEST DAMN HAMBURGER IN THE WORLD
Note: The cake is not orange in appearance; if you locate orange food coloring, add it to the batter.
And it ain't even a hamburger……. Smoke a boneless rib roast, treated with salt and pepper, at 225 and pull at 130 internal. Let sit, double foil, and refrigerate overnight.
FRIED GATOR TAIL A Tennessee favorite! 1 lb gator tail 1 large egg 1 tsp cayenne pepper 1 cup peanut oil ¼ cup all purpose flour 4 tbls Lawry’s Seasoning Salt®
The next day, cut the roast into steaks, grill to desired temp with high heat. Dress as you would for a regular burger. Downside is you'll spoil everyone!
SMOKEY'S FAVORITE 2
½ ½ ½
Cut gator meat into small strips or bite size pieces. Pound with meat tenderizing hammer. Beat egg in small bowl. Mix flour, cayenne and seasoning salt together in separate bowl. Put pieces of gator meat in egg, and then dredge through seasoned flour. Fry over medium heat until golden brown. Suggested dipping sauces: Traditional cocktail sauce, honey mustard sauce or ranch dressing.
4 4 2½ 2
¼
COOKED DAWGS !
flank steaks about 2 1/2 lbs. cup of Kikkoman’s® Soy Sauce cup Pickapeppa® sauce cup Worcestershire Sauce tbls dry red wine tbls red wine vinegar tbls dark brown sugar cloves minced garlic cup A.1.® Steak Sauce
Mix all ingredients [except the steak] into mixing bowl and then pour over the steaks for at least 24 hours but two days would be better. Remove the steaks [but save the marinade] and grill over hot coals till done about 5 minutes a side. Meanwhile bring to a boil and reduce the marinade in a saucepan by about ⅓. Let the steaks rest 10 minutes or so cut on the grain and serve with reduced sauce poured over. We bake potatoes and spoon some of the sauce on these as well...then it's off to the Vet.
Another Tennessee favorite ! A bunch of hot Dawgs A lot of good beer Six-pack of cheapest beer you can find buns chips chopped onions sweet banana peppers orange, of course pickle relish mustard Steam the hot Dawgs in cheap beer. Load ‘en up and serve with chips. Drink the good beer.
SPINACH DIP
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FOUR BEAN SALAD
LITTL' SMOKIES
A great side dish anytime. This salad can be made in advance and is even tastier the longer it marinates. 1 14½-oz can of black beans 1 can pinto beans 1 can of garbanzo beans 1 can of green beans ½ cup finely sliced red onion ¼ cup of red wine salad dressing ¼ cup balsamic vinegar.
Sauce: Gor every 1 cup of "Welch's" grape jelly, add 3/4 cup of "French's" mustard and 1 tll lemon juice...... heat in a sauce pan until hot. Pour sauce into a crock-pot and add "Little Smokies". Let simmer on low for about 4 hours. Bring toothpicks and lots of crackers.
SMOKIE'S SALSA DIP 1 2
¼ ¼
jar Salsa tbls cilantro, chopped tbl Chipotle peppers cup lime juice
Thoroughly rinse all of the beans prior to placing them in a large bowl. Add onions, salad dressing and vinegar. Mix well. Refrigerate at least 2 hours to allow for marinating. Makes 8 one cup servings.
In medium bowl add Seasoning Mix, tomatoes, cilantro and Chipotle Chile pepper and stir until well blended.
ROCKY TOP NACHOS You will need 2 bags corn tortilla chips in 2 colors or different flavors, such as blue corn, red corn, yellow corn, lime flavored, chili flavored or black bean chips -- pick 2 favorites
Refrigerate 30 minutes to allow flavors to blend. Stir before serving. Serve as a dip with tortilla chips
Pico de Gallo Salsa:
EASY GREEN CHILE BURROS
4 1
Here's an easy and yummy dish to make for your next tailgate party. ½ pound ground meat ½ cup chopped onion 1 4-oz can chopped green chilies 4 medium-sized flour tortillas ½ cup shredded cheese ½ cup salsa 1 tsp cayenne ½ tsp garlic powder ½ tsp cumin 9 inch square baking dish Cooking spray.
1
¼
vine ripe tomatoes, seeded and chopped jalapeno pepper, seeded and finely chopped, for medium to hot heat level small white onion, chopped cup, 2 handfuls, cilantro leaves, finely chopped - substitute parsley if cilantro is not to your liking
Salt
Beef and Beans Topping: 1 1 2 1 1 1 1½ 1½ 2 1
Cook the ground meat in a skillet over medium heat. Crumble the meat as it cooks and add the spices. When the meat is nearly done, add the onion and green chilies. Cook until the onion is translucent and the meat is thoroughly cooked. Turn off heat to skillet. Heat oven to 350 degrees. Place one quarter of the meat mixture in each flour tortilla. Add about 1 tablespoon of shredded cheese to each tortilla. Spray baking dish lightly with the cooking spray. Roll up tortillas and place in baking dish. Pour salsa evenly over the tortillas in the dish and sprinkle with remaining cheese. Bake for 20 minutes, or until cheese has melted and tortillas are lightly browned
tbl extra-virgin olive oil pound ground sirloin cloves garlic, chopped small onion, chopped jalapeno pepper, seeded and chopped tsp salt tsps dark chili powder tsps ground cumin tsps to 1 tbl cayenne pepper can black beans, 15 ozs, drained
Cheese Sauce: 2 2 2
¾
tbls butter tbls all-purpose flour cups milk pound pepper jack cheese, shredded
357 Cajun In The Kitchen, ©2010, 2013
Additional toppings: Sour Cream Chopped scallions Chopped black olives Diced pimento Sliced avocado, dressed with lemon juice Hot pepper sauces Combine salsa ingredients in a bowl and set aside for flavors to marry. Heat a medium nonstick skillet over medium high heat. Add oil, garlic, onion and peppers to the pan and sautĂŠ 2 minutes, then add meat and crumble with wooden spoon. Season meat with salt, chili powder, cumin and cayenne pepper sauce. Cook meat 5 minutes, then stir in beans and reduce heat to low.
ROCKY TOP Wish that I was on ol' ROCKY TOP, Down in the Tennessee hills; Ain't no smoggy smoke on ROCKY TOP, Ain't no telephone bills. Once I had a girl on ROCKY TOP, Half bear, other half cat; Wild as a mink, but sweet as soda pop, I still dream about that. (Chorus) ROCKY TOP, you'll always be Home sweet home to me; Good ol' ROCKY TOP-ROCKY TOP Tennessee.
In a medium sauce pot, melt butter and add flour to it. Cook flour and butter 1 to 2 minutes over moderate heat, then whisk in milk. When milk comes to a bubble, stir in cheese with a wooden spoon. Remove cheese sauce from the heat. Pour cheese sauce evenly over the massive spread of chips and top evenly with beef and beans and the pico de gallo. Serve immediately as is or, garnish with your choice of extra toppings from the toppings list.
Once two strangers climbed ol' ROCKY TOP Looking for a moonshine still; Strangers ain't come down from ROCKY TOP Reckon they never will. Corn won't grow on ROCKY TOP Dirt's too rocky by far; That's why all the folks on ROCKY TOP Get their corn from a jar. (Chorus)
ROCKY TOP RockyTop
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CHAPTER 31: FOOTBALL & CHILI
In a large heavy pot heat the oil over moderate heat and cook the onions and garlic until softened. Add the ground beef, stirring, until the beef is no longer pink. Drain off any excess fat and discard. Add the chili powder, paprika, cumin, allspice, cinnamon, cloves, coriander, salt and pepper, to taste, stirring to combine and cook for 1 minute. Add the bay leaf, red wine vinegar, molasses, tomato sauce and water and bring to a boil. Reduce heat and simmer chili, covered for 1½ hours, adding additional water, if necessary, to achieve a thick and soupy consistency. Discard bay leaf and adjust seasoning with salt and pepper.
Probably the all time favorite football food. Chili. Okay. Picture this: It’s cold outside or raining, maybe even snowing if you’re unlucky enough to live where that sort of thing happens and it’s early Saturday evening in October (maybe even the third weekend Tennessee vs Alabama) and it’s the prime time ESPN game. The onions are cut, The cheese is ready. You got your Tabasco and any good quality beer. Jeans got her fifty crackers all buttered up so now, bring on the chili! There are a million recipes for chili. I’m only going to list half that many. If you have favorites I missed or you don’t like mine, go write your own cookbook.
Serve the chili over cooked spaghetti. That’s traditional Cincinnati ‘5-Way’.
CINCINNATI CHILI “5-WAY”
FIERY GREEN CHILI
In all of my business travels around the country, I have found some very unique recipes. The following is one of many Cincinnati-style recipes for chili that can be found there. The style is unique and I guarantee you won’t find this served around Lubbock, Texas…..
The summer after my freshman year in college I spent in the old west as part of a wheat harvesting crew. We ate at a lot of little dives, but there was one in Enid, OK that served the best green chili, also known as posole, I ever ate. It’s really not that hot but be warned, don’t put this around an open fire…. 4 cans diced or stewed tomatoes 2 7-oz cans mild green chili peppers 2 jalapeno pepper 1 large white onion ½ cup flour 2 lbs good pork, diced ¼ cup vegetable oil 3 cloves garlic 2 cups beer Fresh cilantro to taste Salt and pepper to taste
It is unique to that area and there are several brawls each year in the local haunts as to whose is best ! This recipe came off a paper placemat at one of the numerous chili ‘dives’ in Cincinnati. Serve this with one of the best American beers, Christian Moerlein, brewed also right in that area. This is one of a very few handcrafted lager beers made to the strict German 1516 A.D. purity laws. 2 tbls vegetable oil 2 med onions, chopped 5 cloves garlic, minced 1 lb each, ground beef and pork 4 tbls commercial chili powder 1 tbl Szeged Hungarian Paprika® 1 tsp ground cumin ½ tsp allspice ¼ tsp cinnamon ¼ tsp ground cloves ¼ tsp ground coriander 1 bay leaf 1 tbl red wine vinegar 1 tbl molasses 1 cup tomato sauce 1 tbl of Tabasco® 1½ cups water Salt and fresh ground black pepper
Use any beer, but let it stand to room temperature before using. Brown pork in oil in skillet. Add diced onions, salt, pepper and garlic, cook till onions are translucent and brown. Pour chopped up tomatoes with juice in pot with chili peppers and beer. Add pork and onion mixture, Simmer covered for 45 minutes. Take liquid from pot and blend with flour. Be careful to add a little liquid at a time, so you don’t get lumps. Once you have mixture smooth, add back to pot. Add cilantro. Cook for 2 hours over low heat, stirring occasionally even better if left overnight. Amounts of ingredients can be varied to personal taste. Serve with tortillas or pour over spaghetti, sprinkle with Parmesan cheese. Tip: Peel and clean the Jalapenos then toast them skin side up in the broiler for a few minutes. Peel the skin off.
Spaghetti, cooked and drained; kidney beans; grated Cheddar; chopped white onion; and oyster crackers as traditional accompaniments for Cincinnati “Five-Way” chili. 359
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Much like you would a red pepper. Much better flavor without the wax.
½
tsp cayenne pepper 2 tbls Cajun Power® Grated Monterey jack cheese Sour cream Chopped green onion stalks Chipotle pepper sauce to taste
WILLIAMS BEST-EVER CHILI Way back in the beginning I said there were as many gumbo recipes as there were stars in the sky. Well, double that and you got the number of Chili recipes in the world. And you know what? About ¾ s of ‘em ain’t fit to eat.
Prepare beans Louis’s way. See Chapter 13: Beans Boil chicken in 8 cups water and ½ red onions for two hours. Remove chicken, bone and remove skin. Refrigerate. Drain water from beans and add beans to chicken stock. Cover and simmer about 3 hours.
They are way too hot or way too difficult. I once saw a recipe on the Food Network that had 30 items in the recipe. Excuse me? There is a spice company in Lenexa, KS home of the world famous Lexena BBQ cook-off called the Williams Chili Seasoning Company. They make a lot of other things, but this is what got them started. It’s simple. It isn’t too hot and guess what? It’s pretty darn good. 2 lbs ground beef 3 cans diced with green chilies 1 package 1 oz Williams Chili Seasoning 2 15½-oz cans chili beans 1 can diced tomatoes 1 12-oz package cheese - you chose
Prepare Trinity. Add all seasonings, Cajun Power® and green chilies to Trinity. Mix well and add to stock. Return chicken to stock. Add 1 12-14 ounce can chicken stock if needed. Bring to low boil, reduce to simmer and cook uncovered 1 hour. Ladle generous portion into bowl; sprinkle with cheese; add 1 tbl sour cream if desired and top with chopped green onion stalks. Tabasco® to taste. Serve with hot cornbread and cold beer. Absolutely wonderful! Again experiment with this a little. It is very good with a little, just a little, Cajun sausage added. Too much sausage will make it too greasy. I would even suggest that you prepare a day ahead of time, chill and remove fat. You can use Great Northern beans but I prefer the smaller Navy beans. Sliced mushrooms added for the last 30 minutes cooking also adds a little something different.
Crumble and brown ground beef in large skillet. Drain fat if desired. Stir in diced tomatoes and green chilies. Blend in Williams Chili Seasoning. Salt if desired. Add chili beans and simmer 30 minutes. Sprinkle cheese and serve. Cold beer anyone?
WHITE BEAN CHILI
AL ROKER'S CHILI
Dan Dierdorf’s restaurant in St. Louis’s Union Station makes this one of their signature dishes. This isn’t Cajun, but it should be. I’ve added a little Cajun Power® & Tabasco® and something here and there that does indeed make it taste just like it came from Bon Henry Parish. You are going to love this. It WILL be one of your winter favorites. 1 lb white beans navy or small limas 8 cups water, slightly salted 1 lb chicken 2 cloves garlic, minced 2 large red onions, chopped and divided 1 sweet red pepper, chopped 3 stalks celery, chopped 3 tbls bacon fat 2 small cans total of about chopped green chilies, mild 2 tsps ground cumin 2 tsps dried oregano ½ tsp ground cloves
Al Roker, co-host of NBC's TODAY and star of Food Network's "Roker On the Road," says this recipe is one of his most requested. Spicy, meaty and with just the right amount of beans, it's a terrific chili. 2 tbls vegetable oil 2 lbs chuck steak, cut into 1/2-inch dice 1 lb sweet Italian sausage, case removed 1 large white onion, chopped 6 garlic cloves, minced 1 6-oz can pickled jalapenos 1 tbl chili powder 1 tbl Szeged Hungarian Paprika® 2 tsps ground cumin 1 28-oz can diced tomatoes 1 cup water 1 15-oz can pinto beans, drained 1 15-oz can cannellini beans, drained 1 15-oz can small kidney beans, drained Kosher salt and freshly ground pepper
360 Cajun In The Kitchen, ©2010, 2013
Shredded cheddar cheese, chopped scallions, Sour cream and chopped cilantro
minutes until soft. Return pork and any juices to the kettle, add rest of Tabasco® and remaining ingredients. Cover and simmer 2 hours; uncover and simmer ½ hour until pork is tender.
In a large enameled cast-iron casserole or soup pot, heat the oil. Season the chuck with salt and pepper. Add half of the chuck and cook over moderately high heat until browned, about 5 minutes. Using a slotted spoon, transfer the meat to a plate. Repeat with the remaining chuck. Add the sausage and cook until browned, breaking it up with a spoon, about 4 minutes. Add the sausage to the diced chuck.
To serve, spoon beans into soup plates and ladle green chili stew on top.
THREE ANIMAL CHILI 3 2 1½ 2 1 1 32 2
Add the chopped onion to the casserole and cook over moderate heat until tender, about 4 minutes. Add the garlic and cook for 2 minutes. Stir in the chili powder, paprika, peppers, cumin and the chuck, sausage and any accumulated juices. Cook, stirring until fragrant, about 1 minute. Add the tomatoes and their juices and the water. Cover and simmer over moderately low heat for 1 hour.
1
Stir in the beans and simmer uncovered until thickened, about 15 minutes. Season with salt. Serve the chili in deep bowls, passing the cheese, scallions, sour cream and cilantro on the side.
1 1 1
MILD GREEN CHILI
lbs stew meat beef, pork, and lamb tsps oil tsps salt large onions, chopped 12-oz bottle of beer, preferably a med ale 24-oz container salsa yellow Masa corn tortilla chips chipotle peppers canned in Adobo sauce, chopped tbl Adobo sauce from the chipotle Peppers in Adobo tbl tomato paste tbl cayenne powder tbl ground cumin
Place the meat in a large mixing bowl and toss with the peanut oil and salt. Set aside.
Not quite as spicy as the one above just a very rich flavor. This is one of my favorites. 1 lb dried pinto beans ½ lb salt pork, cut in ½ -inch cubes 4 tsps Tabasco®, divided 3 lbs coarsely ground pork shoulder 4 tbls bacon drippings 4 tbls butter 2 large yellow onions, chopped 4 large garlic cloves, minced 2 large sweet green peppers, chopped 2 tsps dried leaf sage 3 tsps dried leaf oregano 2 bay leaves 1 4-oz can diced green chilies 1 28-oz can diced tomatoes 2 cups beef broth 2 tsps salt
Heat a 6-quart heavy-bottomed pressure cooker over high heat until hot. Add the meat in 3 or 4 batches and brown on all sides, approximately 2 minutes per batch. Once each batch is browned, place the meat in a clean large bowl. Once all of the meat is browned, add the beer to the cooker to deglaze the pot. Scrape the browned bits from the bottom of the pot. Add the meat back to the pressure cooker along with the salsa, onion, tortilla chips, chipotle peppers, Adobo sauce, tomato paste, chili powder, and ground cumin and stir to combine. Lock the lid in place according to the manufacturer’s instructions. When the steam begins to hiss out of the cooker, reduce the heat to low, just enough to maintain a very weak whistle. Cook for 25 minutes. Remove from the heat and carefully release the steam. Serve immediately.
Prepare beans Louis’s way. See Chapter 13: Beans
If you don’t have a pressure cooker place in oven at 325° for three hours. Add an additional ½ bottle of beer also. Just as good.
Drain and add enough water to total 6 cups. Place beans, water, salt pork and 2 tsps Tabasco® in saucepan. Cover and simmer for 1½ hours. Drain beans and keep warm. Meanwhile, brown pork shoulder in batches in bacon drippings in heavy kettle over medium-high heat; transfer browned pork to bowl. To kettle, add butter, onions, garlic, sweet green peppers, sage and oregano; fry 10 to 12 361
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3 ozs tomato puree 2 19-oz cans pinto beans, rinsed and drained Salt and pepper
BAD ATTITUDE CHILI 2 2
lbs pork roast—cut into 1” pieces lbs cheap ground beef -- (You’ll need the fat. This AIN’T health food.) ½ cup GOOD chili powder 1 HUGE onion—roughly chopped 1 head, not clove but HEAD of garlic, minced 8 New Mexican green chilies roasted, peeled, seeded, chopped. 1 tbl Szeged Hungarian Paprika® 2 tbls ground cumin 4 beef bouillon cubes 1 28-oz can crushed tomatoes 1 bottle dark beer ¼ cup Bourbon = it will help the healing process) 2 squares bitter baker’s chocolate (Not as weird as it sounds.) Salt to taste
Accompaniments: toasted, salted pumpkin seeds, chopped red onion, torn fresh cilantro sprigs, diced avocado, lime wedges, sour cream, and warmed corn chips or tortilla chips Cook bacon in a 6 to 8-quart heavy pot over moderate heat, turning, until crisp. Transfer with tongs to paper towels to drain and pour off all but 2 tablespoons fat from pot. Crumble bacon. Pat pork dry and season with salt and pepper. Add oil to pot and heat over moderately high heat until hot but not smoking. Brown pork in about 6 batches without crowding and transfer with a slotted spoon to a plate. Add onion and jalapenos and cook over moderate heat, stirring, until softened. Add garlic, oregano, chili puree, and cumin, then cook, stirring, 1 minute. Return pork to pot with any juices accumulated on plate and add broth, coffee, water, and tomatoes and tomato puree.
Sautee ¼ of the garlic and onions until translucent. Add ¼ of the meat, chili powder and brown. Salt the meat while cooking. Put into your chili pot. Cast iron is best. Repeat until all the meat is done.
Simmer chili, uncovered, stirring occasionally, until pork is very tender, about 2 hours. Stir in beans and bring to a simmer, stirring.
Put the rest of the ingredients in you chili pot and simmer for a hour. As in any recipe, the amount of ingredients is variable. Add more of anything you want, especially chilies.
GREEN CHILE STEW 3 1 2 3 4 10 1½ 2
THE PERFECT TAILGATE CHILI This recipe works best with ordinary chili powder, which typically includes not only ground dried chilies but other spices as well. Pure chili powder will be too strong. Chili may be made 2 days ahead, cooled completely, then chilled, covered. Reheat before serving. Onion, cilantro sprigs, and lime wedges can be prepared up to 6 hours ahead and chilled in separate sealed plastic bags. ½ lb sliced bacon 4 lbs boneless pork shoulder, cut into 1”cubes 2 tbls vegetable oil 1 large white onion, chopped 2 fresh jalapeno chilies, seeded and chopped 4 dried Ancho or chipotle chilies, soaked, seeded and pureed with 8oz soaking water 4 large garlic cloves, minced 2 tsps dried oregano, crumbled 1 tbls ground cumin 1 14-oz can beef broth 1 cup brewed coffee 1 cup water 1 28-oz can crushed tomatoes
½
baking potatoes, peeled & diced large yellow Mexican onion, diced tbls crushed fresh garlic tbls vegetable oil cups chopped roasted green chili mild cups chicken stock tbls salt cups flour cups water
Sauté the potatoes, onions, and garlic in the vegetable oil for 5 minutes or until almost soft. Then add the green chili, water, and salt. Boil for 15 minutes. In a small bowl combine the flour and water and whisk well to make the thickener using flour and water. Add the thickener and let simmer for 5 minutes. This can be served in a bowl with a tortilla and sour cream. You can add beef, chicken, or pork. This can also be used as a sauce for your favorite Mexican dishes. Or even over a steak or chicken breast. Garnish with lettuce and tomatoes.
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2
lbs of ground beef (keep the ground round for hamburgers) 1 lb ground pork ¼ cup oil 1 sweet onion, chopped 2 cloves garlic, chopped 2 tbls Szeged Hungarian Paprika® 1 tbl cumin 1 tbl oregano 1 tsp ground allspice 1 tsp cinnamon 2 16-oz cans pinto beans ¼ chopped red Bell peppers Bunch of green onions
CHILES RELLENOS Ok. It ain’t Cajun. It ain’t even chili, but I like it away. There isn’t much about “Mexican” food I like. Most of it can go in the trash. However, along with a good hot tamale and a bowl of green chili, there are couple of things I really, really like. This is one of them. 8 poblano chilies 1 lb grated Monterrey Jack cheese ½ cup all-purpose flour 2½ tsps salt ½ tsp freshly ground black pepper 4 large egg yolks, beaten 4 large egg whites, beaten until foamy ¼ lb grated sharp cheddar about 1 cup Vegetable shortening for frying
Soak Ancho chilies in 32-ounce of warm water (covered) to soften for about 15 minutes. Puree chilies with the soaking water (about a pint). In a Dutch oven brown the meat. Remove and sit aside. Add oil to pan and lightly brown onion and garlic. Stir in cumin, paprika, oregano and allspice. Add chili puree and remaining water from the chili soaking, meat, beans and salt and pepper to taste. Cover and simmer slowwwwwwly for minimum of 1 hour. Chili should be rich and concentrated.
Using a long-handled fork, char chilies over an open flame, turning, until skins are blackened, 4 to 6 minutes. Alternatively, broil chilies on a broiler pan about 2 inches from heat, turning occasionally until skins are blistered and charred. Transfer chilies to a large plastic bag for about 30 minutes. This steams the charred skin off. Scrape the charred skin off the chilies leave the stems attached.
SENATOR BARRY GOLDWATER'S CHILI
Carefully cut a lengthwise slit in each chili to form a pocket, and cut out and discard the seeds. Stuff each chili with some of the mild cheddar, and thread shut with a toothpick. In a large saucepan, melt enough shortening to reach ½ -inch up the sides, and heat to 375° on a deep-fat thermometer.
The good Senator loved all thinks hot. That's good since he stayed in hot water most of his career. 1 lb coarsely ground beef 1 lb dried pinto beans 1 6-oz can tomato paste 2 cups chopped onions 2 jalapeño peppers, seeded & chopped 3 tbls hot unspiced chili powder 1 tbl ground cumin Salt Water
Preheat the broiler. In a bowl, combine flour, salt, and pepper. In another bowl, carefully fold yolks into egg whites. Working in batches, dredge the chilies in the flour and, using a slotted spoon, dip into the eggs to coat completely. Fry, turning occasionally, until golden, no more than a couple of minutes. Using a slotted spoon, transfer chilies careful, they are delicate to paper towels to drain.
Soak beans in water , covered overnight. In a large Dutch oven, cook beef until browned, stirring to keep crumbly. Drain off drippings, if needed. Add tomato paste, onions and drained beans.
Arrange chilies on a flameproof plate and sprinkle with the sharp cheddar. Broil chilies just long enough to melt cheese and serve with the Green Chile Stew.
Mix chili powder, cumin and season to taste with salt. Stir into mixture. Bring to boil, reduce heat, cover and simmer until beans are tender, about 5 hours.
TEXAS CHILI People in Texas are serious about their chili. Chili peppers were first concocted around 1850 by chuck wagon cooks on the cattle trails from Texas to the railheads in Kansas. Texas chili has been a main stay since then. This recipe is the traditional Texas chili seasoned with the dried chilies that started the whole thing. 8 dried Ancho chilies, trimmed and seeded
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To give your chili more body, use tomato puree or paste to help it thicken and reduce cooking time.
CHILI TIPS One secret to great chili is to use only coarsely ground meat. Ask the butcher to coarse-grind it or do it yourself the old-fashioned way.
And finally, remember that bread and butter, not cold beer, soda or iced tea, will do more for removing the heat in your mouth. As to the rest of your body, well, you just got to wait ‘till tomorrow……….
Chili doesn’t always have to be hot; it all depends on the spices you use. For instance, you can get fresh peppers or dried peppers to get a different flavor for example, chipotle gives you a smoky flavor. The choice of beans is very important in chili. You can use dried or canned beans, but if you use dried beans, soak them in water and a little lemon juice overnight to help maintain the texture and color. If you’re going to make a slow-cooking chili, you need to use harder vegetables because they take a longer time to cook. Add them later in the cooking cycle so they don’t turn to mush. Try something very Tex-Mex: add yellow hominy to your green chili. The source of chili’s flavor is the Chile pepper, and there are more than 150 varieties—including Chipotle, Poblano, Jalapeno, Habanero and more. Just how hot varies dramatically by degree and by pepper. Remember these tips to stay cool handling hot chilies: Drying chilies increases the heat—never substitute dried chilies equally for fresh. You can reduce the heat of fresh chilies by carefully removing the white membrane and the seeds before cooking. Store your chili overnight and serve the next day-the more time you give the flavors to marry, the better the taste. Use fresh & dry chilies when cooking-fresh has a clean, citrus vegetable flavor; dried gives a rich roasted flavor. To add a new level of flavor & “depth” to your chili or tomato sauces, try adding red wine or beer when cooking. For World-Class Chili, Quality Ingredients Make a World of Difference. Quality ingredients tomatoes, onions, green & red chili peppers, are important for award-winning chili. For the best chili, use canned tomatoes or diced tomatoes. Mix canned diced and petite diced tomatoes for a better looking chili. For variety, try Ro*Tel® diced tomatoes & green chilies.
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steaks and seal the bag. Refrigerate at least 30 minutes and up to 2 hours, turning the steaks occasionally.
CHAPTER 32: SANDWICHES
Prepare the barbecue for medium-high heat or preheat a grill pan over medium-high heat. Drain the marinade from the steaks. Grill the steaks to desired doneness, about 6 minutes per side for medium-rare. Let the steaks rest for 10 minutes. Cut the steaks crosswise into thin slices.
What better way to spend any lunch hour than at a true ethnic sandwich bar anywhere in the world. Forget that crap sold at McDonald’s or Wendy’s - that stuff will kill you…. Somewhere in every town is a place where the sausages are a little spicier, the pastrami a little warmer and the bologna and cheese just a bit tastier. A sandwich and a beer; It just doesn’t get any better than this…..
Meanwhile, stir the cheese and sour cream in a small bowl to form a thick spread. Season the cheese mixture, to taste, with salt and pepper. Remove some of the bread from the center of the baguette halves. Spread the cheese mixture over the baguette halves. Arrange the arugula then the warm steak slices over the baguette bottom. Sprinkle the steak slices with salt and pepper. Cover with the baguette top. Cut the sandwich crosswise into 6 equal pieces and serve.
CHICAGO’S ITALIAN SAUSAGE SANDWICH I’ve eaten a hundred of ‘em and each one was a very pleasant experience. 4 6” Italian Sausage Links- Spicy or Mild 2 red peppers 2 green peppers 2 medium onions Roasted garlic EVOO Crusty long rolls
PITTSBURGH'S ORIGINAL DEVONSHIRE SANDWICH In 1934, Frank Blandi operated the Lemont Restaurant on top of Pittsburgh's Mount Washington. Looking down, he could see Devonshire Street. It worked out to be a good name for a sandwich!
To prepare the onion-pepper mixture, slice the peppers into long strips about ½ inch thick. Thinly slice the onions. Sauté both together in a heavy pan in a few tbls of olive oil until they are soft and begin to turn golden brown. Make a garlic butter by mashing together about two cloves of roasted garlic with 4 tbls of olive oil. Grill the sausages until cooked through. Slice the buns and grill lightly once the sausages are ready. Brush the buns with the garlic butter and place in each bun a sausage and a good amount of the pepper-onion mixture. Serve hot.
This is as much a part of Pittsburgh's history as the Steelers. More, actually. 1 slice toast, crusts trimmed off 3 slices crisp bacon 5 thin slices cooked turkey breast ½ cup butter, melted 1 cup flour ¼ lb grated cheddar cheese 1 pint chicken broth 1 pint hot milk 1 tsp salt Parmesan Paprika
Tip: I precook my sausages before grilling by boiling for about 3-4 minutes. This helps to remove excess oil, and reduces the grilling time considerably.
PHILLY’S ITALIAN STEAK SANDWICH ¼ ¼ ¼
cup balsamic vinegar cup Kikkoman’s® Soy Sauce cup Worcestershire sauce 1 tbl yellow mustard seeds, cracked 3 12-oz rib-eye steaks Oh Yeah! 4 ozs Gorgonzola, crumbled ½ cup sour cream 1 baguette about 2 feet long, split lengthwise 2 cups lightly packed arugula Salt and freshly ground black pepper
Preheat oven to 450 degrees. Fry bacon and remove from pan. Drain and set aside. Melt ¾ stick butter in deep pan and add flour, stirring constantly. Add chicken broth. Stir. Add hot milk. And stir some more. Add cheese and salt and bring to a slow boil. Reduce heat. Cook slowly for 20 minutes, stirring constantly. Cool to lukewarm. Whip cheese sauce with wire beater until smooth.
Combine the vinegar, soy sauce, Worcestershire sauce, and mustard seeds in a large resealable plastic bag. Add the
Place 1 slice toast in a casserole dish and top with 3 slices bacon.
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Add 5 slices turkey. Cover with the whipped cheese sauce. Sprinkle with a little melted butter, Parmesan cheese, and Szeged Hungarian Paprika®.
Worcestershire sauce, cheddar cheese, and ¼ cup Parmesan cheese. Continue to cook, stirring constantly, until thick and bubbly.
Bake 10-15 minutes until golden brown.
Cut toast in half diagonally and place on a baking sheet (or use individual baking dishes). Arrange turkey slices on the toast and cover with hot cheese sauce. Top with tomato slices and bacon strips then sprinkle ½ cup Parmesan cheese over each sandwich. Place under broiler until hot and bubbly and lightly browned.
LOS ANGELES: PHILIPPE'S FRENCH DIP SANDWICH It was 1918 in Los Angeles and a French immigrant named Philippe Mathieu was preparing a sandwich for a policeman who came into his delicatessen and sandwich shop.
NEW ENGLAND CLAN ROLLS
When the French roll stuffed with sliced roast beef for the sandwich was accidentally dropped into the pan juices, the policeman said he'd eat it anyway. The policeman liked it so much that he returned the next day with some friends who wanted to try the sandwich that was "dipped" into the meat juices.
You can find these at roadside clam shacks throughout New England. They are as much a staple there as shrimp and oyster Po' Boys shacks are to Louisiana. Jean absolutely loves these…. PS: The secret is in the bun……. 4 New England-style hot dog buns 4 tbls unsalted butter, softened 3 cups fried clams 4 tsps tartar sauce 4 dill pickle spears
The French Dip was born and Philippe's still stands as a LA landmark. 12 ozs, thinly sliced cooked roast beef 1 French roll 6 ozs warm beef broth Horseradish Spread a little horseradish if you want it on the roll. Stuff it with beef. Dip in beef broth. Eat. Done.
Spread some butter then a little tartar sauce on the bun. Stuff it with fried clams. Garnish with pickle. Grab a beer. Eat. Drink. Be Merry…..
LOUISVILLE'S HOT BROWN
NEW JERSEY TAYLOR HAM SANDWICH
A Louisville, KY tradition, a Hot Brown is a hot sandwich originally created at the Brown Hotel in Louisville, Kentucky by Fred K. Schmidt in 1926.
People who live in New Jersey all their lives, and then move to states that don't even border the Garden State, are often in for a rude surprise. There's no Taylor ham. For the uninitiated, Taylor ham is actually the brand name for pork roll. John Taylor invented the original Taylor ham in Trenton, New Jersey in the late 1800s. It does say pork roll on the ham package, but the prominence of the word Taylor is one reason why it has come to be known as such, at least in North Jersey. South Jerseyans tend to call it Taylor pork roll. Other companies came along and also made pork roll, but to a true New Jerseyan, North or South, these imitations are of little consequence: there is only one Taylor ham.
The Hot Brown is an open-faced sandwich of turkey and bacon, covered in mornay sauce and baked or broiled until the bread is crisp and the sauce begins to brown. Many Hot Browns also include ham with the turkey, and either pimentos or tomatoes over the sauce. 2 tbls butter ¼ cup all-purpose flour 2 cups milk ¼ tsp salt ½ tsp Worcestershire sauce ¼ cup grated sharp Cheddar cheese ¼ cup grated Parmesan cheese 1 pound cooked turkey, thinly sliced 8 slices toast, crusts trimmed 4 slices tomato 8 strips bacon, cooked ½ cup Parmesan cheese
1 1 1
toasted hamburger roll fried egg slice cheese
2
slices Taylor ham
Fix. Eat. Done.
Melt butter in saucepan over medium-low; add flour and stir until smooth and bubbly. Add milk, salt, 366
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Fry shrimp using your own batter recipe or the one in this cookbook. Spread Hellmann’s Mayonnaise® on bread; add shrimp. Cover with tomatoes and lettuce. Fold French bread together and eat as sandwich. Add the Tabasco® as you go.
THE ST. PAUL SANDWICH The St. Paul sandwich is a type of sandwich found in Chinese American restaurants in St. Louis, Missouri. The sandwich consists of an egg foo young patty (made with bean sprouts and minced white onions) served with at least dill pickle slices and Hellmann’s Mayonnaise® and sometimes lettuce and tomatoes between two slices of soft commercial white bread.
SANDRA LEE'S CRAB PO' BOYS This is from the Food Network and Semi-Home Cooking show with Sandra Lee.
The origin of the sandwich is unclear; despite its name, the sandwich has no connection to St. Paul, Minnesota. It was invented in St. Louis and is usually only available in Chinese restaurants in the St. Louis metropolitan area.
Her Remoulade sauce for this sandwich can be found in Chapter 1: The Basics. 6 French rolls 1 tbls chopped fine herbs blend: chervil, parsley, tarragon, and thyme 12 ozs lump crabmeat, drained 2 cups Remoulade Sauce, recipe follows 1 box corn muffin mix Vegetable oil, for frying Tomatoes, sliced Butter lettuce leaves, washed and dried
THE DENVER SANDWICH Also called a Western sandwich , this classic consists of an egg scrambled with chopped ham, onion and green pepper, sandwiched with two slices of bread and garnished with lettuce. 8 slices bread, your choice 2 tbls butter ¼ cup finely chopped onion ¼ cup finely chopped green bell pepper 4 eggs ½ cup finely chopped cooked ham Salt and pepper to taste
Split rolls in half lengthwise leaving a hinge along 1 side. Hollow out center of the top and the bottom of each roll. Place bread crumbs and herb mixture in a blender and whir to make fine crumbs. Pour into a bowl. You should have about 1 cup of crumbs. Set aside. Preheat oven to 375 degrees F.
Lightly toast the bread.
In a medium bowl, add the crabmeat and 1 cup Remoulade Sauce. Stir gently to combine. Add the bread crumb mixture and lightly toss until just combined. Over mixing will cause the crab cakes to become gummy. Form 12 crab cakes approximately 2 1/2 inches diameter. Pour corn muffin mix onto a plate or shallow dish (a pie plate works well). Carefully coat crab cakes in the corn muffin mix and set aside.
In a medium skillet, melt the butter to coat the bottom of the pan. Sauté the onion with the green pepper until the onions become transparent. Remove from skillet. In a small bowl, beat the eggs. Add the chopped ham and salt, season with pepper to taste. Pour the eggs into the skillet and cook over low heat until they are set. Cut into sections. Place on half the toasted bread slices. Top with sautéed onions and green peppers and remaining bread.
In a large skillet over medium heat, add enough oil to cover the bottom of the pan. When the oil is hot, fry the crab cakes in batches until golden brown, about 2 minutes per side. Transfer to a sheet pan. Bake crab cakes in the preheated oven for 8 to10 minutes.
GULF COAST SHRIMP PO’ BOY This is very simple to make and without doubt one of Jean’s favorite things to eat. We have found several very good seafood ‘dives’ along the Gulf Coast that make wonderful Po’ Boys. This recipe is for a ‘dressed’ Po Boy, i.e., lettuce, tomato and mayo. 3 lbs shrimp 50-60 per lb, fried 3 tbls Hellmann’s Mayonnaise® 1 loaf French bread, pressed if available 1 fresh tomato, sliced 6 pieces fresh lettuce Tabasco® to taste
Serve crab cakes on hollowed out French roll with lettuce, tomato, and additional Remoulade Sauce.
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population and its cuisine, owes much to Italy and especially Sicily; Italians have been coming to the Crescent City since the 1880s.
BOURBON STREET PO' BOY 6 6 1 1 2 1
¾ ½ 1 4
tbls butter tbls flour large onion sliced small green bell pepper sliced cups beef broth tsp Worcestershire sauce tsp Tabasco tbl thyme, crumbled pound cooked beef, thinly sliced Hero rolls
The Italians soon settled in comfortably into New Orleans culture, and we are the richer for it. Their contribution to local culture and cuisine has been immeasurable; in fact, you frequently see “Creole-Italian” referred to as one of the local sub-cuisines. This kind of cooking is epitomized at places like Mandina’s, Liuzza’s, and the many places in the city that serve Muffaletta sandwiches. The Muffaletta sandwich was invented by Signor Lupo Salvadore, who opened the now-famous little Italian market called Central Grocery on Decatur Street in the French Quarter in 1906 and created the Muffaletta sandwich, named for a favored customer although I had also read that the sandwich was named for the baker of the round Italian bread on which the sandwich is served.
Melt butter in medium saucepan; stir in flour. Cook over medium heat, stirring constantly, until flour browns, about 4 minutes. Add onion and bell pepper. Cook over medium heat, stirring constantly, about 5 minutes; gradually stir in broth. Add Worcestershire sauce, Tabasco and thyme; stir constantly until mixture boils and thickens.
You’ll hear lots of New Orleanais pronounce the sandwich “muff-uh-LOT-uh”, but I understand that the proprietors of Central Grocery pronounce it “moo-fooLET-ta”. The common abbreviation is “muff”; e.g., “I’ll take me a half a muff.”
Cut a thin slice from top of each roll; scoop out soft insides. Arrange meat on each roll; spoon gravy over meat and replace tops on rolls.
Check out the Muffaletta bread recipe in Chapter 23: Bread….……. 3 large garlic cloves, crushed 1 cup chopped stuffed green olives 1 cup pitted and chopped Kalamatas ½ cup roasted sweet red peppers, chopped 1 cup EVOO 3 tbls chopped fresh parsley 2 tbls white wine vinegar ⅓ lb salami ⅓ lb mortadella ⅓ lb prosciutto ½ lb provolone cheese ½ lb sliced havarti
NEW ORLEANS’S MUFFALETTA SANDWICH
The roasted red peppers are Italian-style, available at many Italian delis.
The Muffaletta sandwich is one of the great sandwiches of the world, and it’s criminal that it can hardly be found anywhere outside the city of New Orleans.
Take one loaf fresh Italian bread one big round for a traditional Muffaletta or individual sub loaves will do fine for smaller sandwiches. Cut the loaf or loaves in half, and scoop out a little of the inside to make some room. Make the olive salad by combining the olives and roasted pepper, garlic and vinegar. Drizzle some of the olive oil and juice from the olive salad on each side of the open loaf—use plenty. On the bottom, place some salami, olive salad, provolone, mild cheese, and mortadella. Top
It’s also a bit of a lesson to those who think the only cultural and culinary heritage of New Orleans is French, Spanish, African and Creole. You ask folks about the quintessential sandwiches of New Orleans, and many people will immediately reply “po-boy”, but the Muffaletta is as New Orleans as any po-boy you’ll ever eat, and there’s nothing Creole about it. This is pure Italian, and pure Sicilian if you want to be specific. New Orleans, in its 368
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Fresh Chopped Onions –
with the other half loaf. Slice into wedges or eat the individual loaves.
Place onions on top of the Dog. The amount depends on your personal taste.
CHICAGO-STYLE HOT DOG
Two Tomato Wedges –
If you don't already understand what the name implies, just go on and pass this up. You won't appreciate it. But, if you have ever had one, read on. You know it is worth the effort.
The tomatoes should be placed along the crevice between between the top of the bun and the Hot Dog.
Pickle Spear or Slice – The pickle should be placed in the crevice between the bottom of the bun and the Hot Dog.
Nobody makes hot dogs like the folks in Chicago. A good hot dog can be a thing of beauty and a stupendous culinary experience, but the Chicago style hot dog has been described as the quintessential hot dog.
Two Sport Peppers (Pepperocini) – Traditionally 2 sport peppers are added on top of a Chicago Dog, but the sport pepper is often considered an optional topping. Once again, personal tastes play a role.
Chicago Style Hot Dog is traditionally all beef and contains no fillers. Don't even think of using a hot dog made from turkey, chicken or pork. Traditionally, a Vienna Beef hot dog is all you will find in Chicago.
Celery Salt – Sprinkle a dash of celery salt over the Dog.
Here are the classic ingredients for a Chicago-Style Dog: Hot Dogs ("Best's Kosher", "Vienna Beef" Poppy Seed Hot Dog Bun Deli Style Sweet Pickle Relish Yellow Mustard Kosher Dill Pickles, sliced lengthwise White Onion, chopped Red Ripe Tomato, sliced Pepperocini, whole, never sliced Celery Salt
The finished product: Get me an Old Style NOW!
NEW ENGLAND DOGS AND SLAW I've had Slaw Dogs all over the country so I'm somewhat of an expert here. This is damn good……. 6 hot dogs, pork or beef 2 tbls butter, divided 2 tbls sweet pickle relish 2 tbls ketchup 2 tbls yellow mustard 2 tbls cider vinegar 1 lb Napa cabbage, shredded Salt and pepper New England style dog rolls, top cut Place dogs in a medium skillet with 1 inch of water. Pierce the casings and bring water to a simmer. Cook 6 to 7 minutes, drain and add 1 tablespoon butter to the pan. Melt butter and crisp casings of dogs, browning over medium heat. Remove dogs, wipe skillet and add another tablespoon of butter. Brown and crisp the rolls in melted butter.
Now that you have gathered all of the ingredients and heated your Hot Dog(s), the time has come to create your Chicago Dog. The toppings are just as important as the order they are applied to the Hot Dog. The goal is to evenly distribute the toppings so you get a taste of each ingredient with every bite. Remember, dress the Dog and not the bun! Start out by placing your heated Hot Dog on the bun and add the toppings in the following order:
While dogs and rolls cook, mix relish, ketchup, mustard, and vinegar in a bowl and add the cabbage. Coat well with dressing and season with salt and pepper. Stuff dogs in rolls and top with mounds of slaw. Cut each dog into 3 pieces and serve.
Yellow Mustard – Squirt the mustard directly on the Dog from one end to the other. We personally enjoy a zig-zag pattern.
Bright Green Relish – Add a generous amount of sweet relish.
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On top of that goes spicy, bean-less chill.
PHILLY CHEESE STEAK SANDWICH
Then some chopped raw onions. And, to crown it all, the classic southern Cole slaw—made with buttermilk, vinegar, sugar and mayo. Be sure to put on a wet suit before eating.
1 3
lean sirloin steak, weighing about 1 lb tbls oil bacon fat is better, but ……… ½ large onion, sliced ½ large green pepper, sliced 2 large mushrooms, cleaned and sliced 1 loaf French or Italian bread 4 tbls Zatarian’s Creole Mustard® 1 tbl graded horseradish Sliced provolone chasse Dried thyme
GEORGIA BUTTER BURGER Sounds crazy, huh? Try one then tell me what's crazy in this world. 2 lbs ground chuck 4 tbls butter, chilled & cut into small cubes 6 ozs Velveeta® cheese, chilled and cut into 6 portions 2 tbls grated onion Salt and freshly ground black pepper
Trim any excess fat from the steak. Using tenderizing mallet, pound steak a few minutes just to break up meat membrane. Don’t kill it, just beat it up a little.
Salt and pepper the beef, to taste. Mix beef, onion and cubed butter together with your hands and form 6 balls. Push a ball of cheese into the center of each ball. Mold ground beef around the cheese in the shape of a patty. Cook on hot grill to desired doneness.
Sprinkle both side with pepper and salt, then brush with a tbl of the oil. Heat a cast-iron or nonstick pan and sear the steak about 2 minutes on each side. Remove from the pan. Cook the onion and peppers for few minutes in the remaining oil. When onions are translucent add the mushrooms, sprinkling mixture with the thyme and a little more salt. Cook, stirring, until they have softened. If the mixture dries out, add a tbl or so of water.
THE PERFECT BURGER
Mix mustard and horseradish. Cut a large piece of bread about 1 inch longer than the steak. If you’re using a Vienna loaf, you may not need to cut it at all. Slice it lengthwise through the middle, leaving an uncut edge as a hinge. Layer cheese on top and broil until melted, not scorched.
Maybe I'm just weird. But I can never understand how anyone can get all worked up about fast-food burgers. I don't care if it's McDonalds (the worst), or Burger King, Wendy's Hardies, or (God-forbid), White Castle, hamburgers are nothing more than reconstituted cardboard.
Spread liberally with mustard. Now place the steak on the bottom half and scatter the onions, peppers and mushroom mixture on top. Fold the top half of the bread down. Wrap the sandwich in two layers of plastic wrap.
Don't get me wrong, I'm not turning into a PETA pimp in front of your eyes, it's just that I like REAL burgers and the only REAL burger is the one you make at home, my way, of course.
Take a long piece of string and tie the sandwich up tightly as if it were a parcel, knotting the string in several places. Put the sandwich on a plate and place another plate on top of it. Now weight it down with either cans of food or a bowl filled with water. Leave it for 8 hours or overnight in the refrigerator or other cold place. When you rescue it from the weights, it will be firm and flat. For serving, unwrap it and slice it on the diagonal so you have several ¾ strips, each about to 1 inch wide.
It’s amazing that there are so many ho-hum burgers being served up out there in the world when a truly fabulous burger is such an easy thing to make. Good burgers are such a no-brainer to make that there’s really no reason in the world that blah burgers should exist at all. Check out these secrets to a perfect burger …
CHOOSE THE RIGHT MEAT Sometimes you have to sacrifice a little healthconsciousness for the sake of taste – if you’re on a diet, frankly, a true blue hamburger really isn’t the meal for you. It’s next to impossible to get a proper juicy hamburger with super-lean ground beef: this is one instance where you really do need the fat. Still, it’s not all bad news: the fattier ground beef – we’re talking 80-85% here – does tend to be cheaper.
THE SOUTHERN SLAW DOG One of the great American hot dogs comes from the South: the chili-slaw dog. This recipe comes from the restaurant at the Biltmore House in Asheville, North Carolina. A beef dog--best if it's a foot long--is boiled, and goes on a roll that fits it. Then you add any combo of mustard, ketchup and Hellmann’s Mayonnaise®. I like all three. 370
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cooked, so you should make your patties a bit larger than the size of your buns.
SEASON AWAY At its most basic, a burger’s just ground beef shaped into a bun-conducive patty shape, sprinkled with a bit of salt before cooking. If your meat’s good and fresh, and you’ve cooked the burger to juicy perfection, this makes a perfectly acceptable burger. But a really great burger, in my opinion, needs a little bit of seasoning.
GRILLING IT UP Preheat your grill until it’s quite hot (you should barely be able to hold your hand 4 inches above the rack). Gently slide the patties onto the grill and cook for 3-4 minutes or so on each side. Don’t try to move the patties for the first couple of minutes of cooking – they’ll have a tendency to stick to the rack until they’ve firmed up a bit.
When I do 'em, we like to keep the flavorings pretty simple: minced onion, garlic maybe and Worcestershire sauce. But burgers are pretty receptive to just about any flavor concoction you could possible imagine. For 1½ lbs of ground beef (about four patties), you might experiment by adding: 1-2 cloves minced garlic 3 stalks scallion, chopped ½ tsp minced fresh ginger 2 tbls Kikkoman’s® Soy Sauce A few sprinkles hot sauce or diced jalapenos to taste
Also, don’t press down on the burgers while cooking; that causes all the juices to leak out. Cook for another minute or two on each side, until the burgers are done to your liking (no more than 10 minutes).
CHEESE Yes! Always there must be cheese. Use good cheese please. Velveeta® is ok, but real Sharp Cheddar or Colby or OMG, Blue Cheese are lite-years ahead. Check with your doctor before using that last one however.
... or whatever else your little heart desires. As with just about all cooking, adjust quantities to suit your individual tastes. Since you can’t (or rather, really shouldn’t) actually taste the raw beef mixture, you can always test the seasonings by cooking up a little bit of the meat mixture in a skillet. On the other hand, if you’re feeling lazy, just use Jean's method: add seasonings until the meat smells good.
If you’re planning to make cheeseburgers, place the cheese on the patty in the final minute or so of cooking. BTW, as with all meat grilled, let 'em set for a minute or two before you slap 'em on a bun. It lets them finish cooking. Believe it or not, red meat tastes best at about 145-155.
A brief word of warning: You might think it’d be a dandy idea to add salt when you’re seasoning the beef. Unfortunately, you’d be wrong. Adding salt to the mixture will only suck all the good juices out of the meat, leaving you with oh-so-tasty, bone-dry burgers in the end. It’s a much better idea to sprinkle salt on the patties just before slapping them on the grill – though if you’ve used other seasonings, like soy sauce, Worcestershire or other sauces, salt may not even be necessary.
Serve them up on good quality buns (sesame seed rolls, poppy seed rolls, Kaiser rolls all work well -- good bread really does make a difference), along with an assortment of lettuce, onions, tomatoes, pickles, mustard, mayo, ketchup, or whatever other condiments and fixings suit your fancy. In our house it's either: (a) onions, pickles and mustard or (b) mayo, onions, tomatoes and lettuce. There is no (c).
PLAY WITH YOUR FOOD
Breathe in that good grill smell as you bring that burger masterpiece to your lips: take a big bite, and enjoy.
Burger-making technique is one instance where putting in less effort is actually a good thing -- you actually need to use a light touch to avoid squashing the meat too much. Basically, you want to mix the ingredients until just wellcombined to avoid a heavy, dense burger. And when it comes to shaping the patties, do it gently. There’s really no need to squeeze and mold and squash the meat until you get a perfectly round disk of meat – as long as the patty holds together, it’s good.
Yes, it is that serious.
Now, patties should be thick. Really thick. And bear in mind that these babies will shrink quite a lot once they’re
371 Cajun In The Kitchen, ©2010, 2013
½ ¼ ¼
CAJUN CHEESEBURGERS Man-o- man are these good. 3 tbls crumbled feta cheese 3 tbls crumbled blue cheese ¼ cup dry breadcrumbs 1 tsp Tony Chachere's Creole Seasoning® 1 tbl Tabasco ¼ tsp Szeged Hungarian Paprika® ¼ tsp cayenne pepper ¾ pound ground round ¼ pork sausage 4 whole wheat hamburger buns 1 cup shredded iceberg lettuce 1 large Spanish onion sliced Cooking spray
1 3 8 1
tsp dried leaf oregano tsp black pepper tsp Szeged Hungarian Paprika® cup spaghetti sauce or marinara, plus 2 tbls for meatballs tbls chopped parsley oz pkg provolone cheese loaf Italian bread or 4 large sub rolls
Preheat oven to 350°. Combine beef, bread crumbs, onion, garlic, Parmesan, oregano, pepper, paprika and 2 tablespoons sauce in bowl. Shape meat mixture into 12 equal meatballs. Place on a jelly-roll pan. Bake in preheated 350° oven 20 to 25 minutes, or until cooked through Heat the 1 cup sauce in a saucepan; stir in parsley. Divide bread crosswise into four portions; split each. Spoon meatballs and sauce into bread.. Add slices of provolone over sandwich. Heat 3 more minutes.
Prepare grill. Combine cheeses; set aside. Combine breadcrumbs and next 6 ingredients. Divide mixture into 4 equal portions, shaping each into a 1/2inch-thick patty.
DAGWOOD SANDWICH You best be hungry. Great game day sandwich. 3 tbls Hellmann’s Mayonnaise® 2 tbls yellow mustard 10 thick slices white sandwich bread ¼ lb sliced pepperoni ¼ lb thinly sliced Swiss cheese ½ lb thinly sliced turkey breast ¼ lb thinly sliced provolone ½ lb thinly sliced roast beef ¼ lb thinly sliced mild Cheddar ½ lb thinly sliced pastrami ¼ lb thinly sliced pepper jack cheese or Monterey jack ½ lb sliced salami 5 pieces thick-cut bacon, cooked crisp and halved 1 medium tomato, cut into thin slices 10 whole green leaf lettuce leaves 3 red cherry tomatoes 3 small pickle slices 3 long metal skewers Potato chips, accompaniment
Place patties on a grill rack coated with cooking spray; grill 5 minutes on each side. Sprinkle burgers evenly with cheese mixture. Cook 1 to 2 minutes or until burgers are done and cheese melts. Place buns, cut sides down, on grill rack; grill 1 minute or until toasted. Place 1 patty on bottom half of each bun; top each serving with 1/4 cup lettuce, slice of onion, and top half of bun.
JUSTIN WILSON'S EGG SALAD 6 2 2 2 2
hard boiled eggs, peeled and mashed tbls sweet pickles, chopped tbls dill pickles, chopped heaping tbls Hellmann’s Mayonnaise® Heaping tbls mustard ¼ box crackers, crushed Dash of Kikkoman’s® Soy Sauce Dash of hot sauce Salt and pepper to taste
Mix all ingredient toget'. Mak'a da sandmitch. Eat it. – Justin Wilson
MEATBALL SANDWICH One of Jean's favorites. 1 pound lean ground beef ½ cup seasoned bread crumbs 2 tbls chopped onion 1 clove garlic, finely chopped 2 tbls grated Parmesan cheese
Combine Hellmann’s Mayonnaise® and mustard in a small bowl. Arrange 5 bread slices on a large cutting board. Spread 2 tablespoons of the Hellmann’s Mayonnaise® mixture evenly on each slice.
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Layer the meat and cheeses evenly among the bread slices in this order: pepperoni, Swiss, turkey, provolone, roast beef, cheddar, pastrami, pepper jack, and salami. (Fold the meats so that the sandwiches will stack evenly on top of each other.) Top each of the sandwiches with tomato slices and the remaining bread slices.
whir to make fine crumbs. Pour into a bowl. You should have about 1 cup of crumbs. Set aside. Preheat oven to 375 degrees F. In a medium bowl, add the crabmeat and 1 cup Remoulade Sauce. Stir gently to combine. Add the bread crumb mixture and lightly toss until just combined. Over mixing will cause the crab cakes to become gummy. Form 12 crab cakes approximately 2 1/2 inches diameter. Pour corn muffin mix onto a plate or shallow dish (a pie plate works well). Carefully coat crab cakes in the corn muffin mix and set aside.
Spread about 1 tablespoon of the Hellmann’s Mayonnaise® mixture on top of each sandwich and lay 2 bacon halves on top of each sandwich. Place 1 cherry tomato and 1 pickle slice through each skewer. Carefully build the Dagwood Sandwich by stacking all 5 sandwiches on top of each other. Separate the sandwiches by placing 2 lettuce leaves in between.
In a large skillet over medium heat, add enough oil to cover the bottom of the pan. When the oil is hot, fry the crab cakes in batches until golden brown, about 2 minutes per side. Transfer to a sheet pan. Bake crab cakes in the preheated oven for 8 to10 minutes.
To keep the sandwich tower from falling over, fit the skewers into the sandwich tower all the way through the center. To serve, pull off the desired amount of bread, meat and cheese, and serve with potato chips on the side.
Serve crab cakes on hollowed out French roll with lettuce, tomato, and additional Remoulade Sauce
CAJUN CRAB CAKE PO' BOYS
DRESSED OYSTER PO’BOYS 1¼ cups self-rising cornmeal 4 tbls Creole seasoning, divided 2 12-oz containers fresh oysters, drained 1 cup Hellmann’s Mayonnaise®, divided ½ cup buttermilk\ 2 tbls Dijon mustard 1 tbls prepared horseradish 4 French rolls, split and toasted 2 tbls Tabasco® 4 hero rolls about 6-inches long 1 small head lettuce, shredded 2 large tomatoes, cut in strips Peanut oil or vegetable oil In small bowl, combine eggs, 2 tbls Creole seasoning, Tabasco® and buttermilk.
Few things in this world are more Cajun than Po’boy sandwiches. 6 French rolls 1 tbl chopped fine herbs blend: chervil, parsley, tarragon, and thyme 12 ozs lump crabmeat, drained 2 cups Cajun Remoulade sauce 1 box corn muffin mix Vegetable oil, for frying Tomatoes, sliced Butter lettuce leaves, washed and dried
Pat shrimp or oysters dry. Very important!
Split rolls in half lengthwise leaving a hinge along 1 side. Hollow out center of the top and the bottom of each roll. Place bread crumbs and herb mixture in a blender and
Fried pickles go real good with this.
In shallow pan, combine cornmeal and 2 tbls Creole seasoning. Dip shrimp or oysters first in cornmeal, then egg mixture and corn meal again. Shake off excess. Deep fry in hot oil 350°F - 375°F until golden. Drain on paper towels. Combine Hellmann’s Mayonnaise®, vinegar, mustard, and horseradish. Slice 1 inch off end of hero rolls. Scoop out soft insides. Spread inside of roll with Hellmann’s Mayonnaise® mixture. Spoon in oysters, lettuce and tomatoes. Serve hot.
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2 hard-boiled eggs, chopped Lettuce leaves slices of bread your choice of bread
FRIED EGG AND HAM BAGEL One of my favorites. When I traveled to New Jersey years back, there was this deli in the office building (East Brunswick, NJ) that made a couple of hundred of these every morning. By 8am, they were all gone. 1 large water or onion bagel 2 tbls butter, at room temperature 1 large egg 1 slice pre-cooked ham 1 slice sliced Yellow Cheddar cheese 2 slices of tomatoes
You want to mix the cooked chicken breast, celery, onion, Hellmann’s Mayonnaise®, oregano, salt, pepper, hard-cooked egg in a bowl. Do not use a food processor. We’re making sandwiches not soup. Put a little extra mayo on the bread slices and spread the chicken salad mixture on a slice of bread; top with lettuce and a second bread slice. TIP: If you can’t use sweet yellow onions, skip ‘em. Strong onions ruin Chicken Salad in my humble opinion.
Butter the bagels with butter. Brown on grill. Use remaining butter and crack an egg into the grill and break the yoke.
GRAVLAX AND CREAM CHEESE Ok. This one is for real men. Fish lovers all. I got to tell you this is really, really good so if you think you might like it, try it.
Fry the egg for about 2 to 3 minutes or until the white is firm. Build the sandwich with egg, ham, cheese and a couple of slices of tomato. Put the sandwich back on the grill and heat for 2 to 3 minutes on each side or until each side of the bagel is golden brown. Serve warm.
This is famous in any deli in New York City and there are dozens of ways to make the Gravlax or lox as most say. Here is my way. Oh, BTW. Make yourself cause you see, if you were to buy the lox in a NYC deli, it will run about $28-30 per pound………... Also, don’t even make this without the red onion and capers. You’re wasting your money and my time.
CAJUN EGG SALAD 3 1 2 12
single pkg unflavored gelatin cup water cups Hellmann’s Mayonnaise® or cream cheese hard boiled eggs, chopped ½ cup sweet pickle relish ½ cup chopped celery ½ cup chopped sweet red bell pepper ½ cup sliced green onions 1 tsp salt ¼ tsp cayenne red pepper Thinly sliced fully cooked ham optional for garnish in middle of mold.
Da Lox: 1 1
whole fresh salmon fillet with skin cup kosher or coarse-grained sea salt ¼ cup dark brown sugar ¼ tbl fresh ground pepper 1 sliced red onion 1 sliced lemon Large bunch of fresh dill, never use dry dill Salmon must be absolutely fresh and kept chilled. Place salmon fillet skin-side down on a large piece of clean parchment paper. Run your fingers on the surface of the fillet to feel any bones and remove them by pulling them out using fish tweezers (or use regular tweezers).
In a medium saucepan, soften gelatin in water for 5 minutes. Stir over low heat until gelatin dissolves. Remove from heat. Whisk Hellmann’s Mayonnaise®, stir in eggs, relish, celery, red bell pepper, onions, salt and pepper. Mix well. Pour into non-stick sprayed 8 cup mold. Chill over night. Un-mold unto a serving platter.
CHICKEN SALAD SANDWICH
Place a piece of parchment paper on the counter and lay down a couple slices each of onion and lemon. Place the salmon filet skin side down on the onions and lemon slices.
Who can resist a chicken salad sandwich? This is my recipe for the perfect CSS. 1 cup cooked chicken breast, diced ¼ cup each, pickle, onion, carrel. Chopped ½ cup Hellmann’s Mayonnaise®! ¼ tsp prepared mustard ¼ tsp each oregano, salt, pepper
Mix together salt and sugar and sprinkle evenly on the fillet. Add the fresh pepper. Distribute dill sprigs, with their stems slightly crushed with a back of a spoon, on top. Do not use chopped dill, as the small leaves will only get soggy during curing and become difficult to remove afterwards. You can never use “too much” dill to season gravlax!
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Note: when making traditional gravlax, only salt, sugar and dill are needed to enhance the natural flavor of raw salmon flesh. In my opinion, adding all kinds of weird spices on the salmon or drenching it in liquors, like vodka, aquavit, cognac or brandy, completely ruin the fish.
north of Iowa/Missouri state Line all the way past New Orleans. The founding supervisor and engineer that built the levee during the depression, Sterling Price Reynolds, died in 1968 at the age of 106. He was born and raised in my hometown of Caruthersville, MO. I met him often as a child since both he and my grandmother were yellow dog Democrats…….
Tightly wrap fillet in parchment paper, then in plastic and place package in a deep dish, flesh side up. Put a cutting board on top with a couple large cans to weight it down. You want pressure, but don’t overdo it. There is no need to turn the fillet during curing. Place dish in refrigerator for about 48 - 72 hours — but no longer. The longer the fillet is kept this way, the saltier it becomes.
Many a lunch, during those three summers I worked for the county, was comprised of this menu. To this day I still like these. After eatin ‘em so often I don’t necessarily love ‘em, but I still like ‘em. You know what I mean… 2 slices white bread 2 slices bologna 2 slices American cheese 1 bag chips 1 RC Cola 1 moon pie
Unwrap paper package, pour out the accumulated juices, remove dill and gently wipe surface of fish clean. Cut the flesh into thin slices along the skin with a filleting knife at a severe angle. You want it very thin. Discard the skin (although in Finland it is a delicacy to sometimes serve the skin as well. Toast a bagel lightly and smear lots of quality cream cheese on it. Add a fresh slice of red onion, some capers, even a slice of fresh tomato. Then lots of lox.
As memory serves me, we used to buy this at any number of country stores found alone the river throughout the county. I probably paid less than $2.50 for this back then, 1964-66. My God…..
Add football and beer. Man, you got a party!
REUBEN SANDWICH
CUCUMBER & TOMATO
2 slices rye bread 1 tbl Thousand Island Salad Dressing 4 ozs thinly sliced corned beef 2 ozs sauerkraut 1 slice mozzarella cheese A tad bit of butter
When you were a kid in the summer time, did you ever walk through your grandmother’s tomato garden with only a salt shaker and a love of fresh tomatoes? That’s the feeling I get with this sandwich. I love these. Simple but absolutely wonderful during the late summer when both home-grown veggies are available. 1 cucumber, peeled and sliced lengthwise a little mayo Cream cheese, softened Med tomato, thinly sliced Salt & pepper Bread, your choice
Heat medium skillet over medium heat. Butter bread on one side. Place one slice of bread, buttered side down, in skillet. Layer corned beef, sauerkraut and mozzarella on bread. Top with remaining slice of bread. Cook, turning once, until bread is browned, sandwich is heated through and cheese is melted. Serve immediately.
BARBECUED BEEF SANDWICHES
Make sure both veggies are well chilled. Spread each bread slice with mayo. Then spread a thin layer of cream cheese. Arrange the cucumber slices on top of the cream cheese. Sprinkle cucumbers half’s with ground pepper. Then arrange the tomatoes over the cucumbers and ground pepper. Lightly salt the tomato slices. Cover the cucumber and tomatoes with the remaining bread slices.
3 2 1
lbs beef chuck onions, chopped 28-oz can diced tomatoes, with juice ½ cup apple cider vinegar ½ cup water 3 tbls sugar 3 oz Worcestershire sauce 1 oz Tabasco® Salt and pepper to taste
Did I mention that I love these?
A WORKING MAN’S SANDWICH When I was in high school, I worked for the Pemiscot County Levee Maintenance Department. The levee borders the Missouri side of the Mississippi River from well
Place roast in a slow cooker and sprinkle with chopped onions. Cover with tomatoes, water, sugar and Worcestershire sauce. Season with salt and pepper. Slow 375 Cajun In The Kitchen, ©2010, 2013
cook overnight 8-10 hours. Remove meat, and shred. Discard bones, fat and gristle. place shredded meat back into sauce, and cook another 4 hours. Add a little water if necessary. Serve on hamburger buns with sliced sour pickles.
Add cups of hot Campbell’s tomato soup and you have the ultimate comfort food according to Aunt Jean.
FRIED OYSTER PO’BOYS One of my all time favorites. No matter how hard I try, I just can’t make ‘em as good as those down in New Orleans. I wonder if it’s the atmosphere? 1 French bread loaf ¼ cup butter or margarine, softened 2 12-oz containers oysters, drained 1 cup cornmeal mix ½ cup Hellmann’s Mayonnaise® 2 tbls Zatarian’s Creole Mustard® 2 tbls sweet pickle relish 1 tbl lemon juice 2 cups shredded lettuce 1 large tomato, thinly sliced Salt and freshly ground pepper Vegetable oil Tabasco® sauce
CORN DOGS Ok, so they’re not sandwiches. It’s my cookbook and I like ‘em so they’re sandwiches here. 1 cup flour 1 cup yellow cornmeal 1 tbl sugar 1½ tsp baking powder 1 tsp salt ½ dry mustard 2 tbls shortening 1 beaten egg ¾ cup milk 1 lb hot dogs 8-10 Cooking oil
Slice off top third of loaf; hollow out bottom section, reserving crumbs for other uses. Spread inside surfaces of bread with butter. Place bread on baking sheet.
In bowl combine flour, cornmeal, sugar, baking powder, salt, and dry mustard. Cut in shortening until mixture resembles fine crumbs. Mix egg and milk. Add to dry ingredients; mix well. Insert wood skewers into ends of hotdogs. It is best to use a dry fryer for these, but a heavy read: cast iron skillet is okay. Heat oil to 375°. Coat hotdogs with batter. If batter is too thick, add 1-2 tbl milk. Arrange coated hotdogs 3 at a time in hot oil; turn hotdogs with tongs after 10 seconds to prevent batter from sliding off. Cook 3 minutes, turning again halfway through cooking time. Serve hot with mustard if desired.
Broil 6 inches from heat with electric oven door partially open 3 to 4 minutes or until lightly browned; set aside. Dredge oysters in cornmeal mix. Fry oysters in batches in deep hot oil 375* until oysters float to the top and are golden brown. Drain well on paper towels; keep warm. Stir together Hellmann’s Mayonnaise® and next 4 ingredients. Stir in lettuce; season with salt and pepper to taste, if desired. Spread mixture in hollowed bread. Top with tomato slices, oysters, and top half of loaf.
TIP: Boil hotdogs for about five minutes and allow to cool before you coat and fry them.
A CAJUN FAMILY BLESSING
MY ALL-AMERICAN GRILLED CHEESE 4 8 8 16 8
I could have wealth beyond my dreams, but where is the joy in that?
tbls butter, softened slices hearty wheat or multi-grain bread slices sharp cheddar cheese slices crisp, cooked bacon slices Colby cheese
I could travel the seven seas, but I would always come back home. I could have fame beyond my dreams, but there would be no peace.
Fire up your indoor griddle. Spread butter evenly on one side of each piece of bread. Place on griddle, butter-side down. Now butter the top and flip after three minutes or until brown. Distribute cheese slices and bacon equally over 4 slices of bread. Place Colby cheese slices over the bacon, and top with the remaining slices of bread, butterside out.
I could have undying love, but surely heartaches still exist. No, if I were wealthy beyond my dreams it wouldn’t buy love of family such as ours. And there is great joy in that!
Flip after 3 minutes and cook for another 1-2 minutes. Hell, flip ‘em again if you want……. Serve immediately.
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CHAPTER 33: COPYCAT RECEIPTS
2 2 2
Have you ever wished you could make Cinnabon’s Cinnamon Rolls or Hooter’s Buffalo Wings at home. Well, now you can.
½
Fold together all ingredients, except 1 tbls Parmesan. Spread evenly into an oven-proof baking dish. Microwave on 50% power for 4 minutes.
Every restaurant has one or two signature dishes. Here are a few receipts that I found on the Internet than a lot of folks rave about. These are not the originals, but someone's attempt to match the flavor and texture of the originals. I think you'll agree that some of these are pretty darn close.
Sprinkle top with Parmesan. Transfer dish to the oven and broil until top is slightly browned. Note: Serve with tri-colored corn tortilla chips. Shrimp base is a thick, paste-like bouillon that can be found in the supermarket next to the bouillon and granules. If you can’t find it, use chicken soup base OR 2 tsp chicken bouillon granules.
Oh, I’ve even thrown in a few from the more famous New Orleans restaurants as well.
CHI-CHI’S® BAKED CHICKEN CHIMICHANGAS
HOOTER’S® BUFFALO WINGS
1 3 1 2 1½
small onion, chopped cloves garlic, minced tbls vegetable oil or butter cups salsa tsp chili powder ½ tsp ground cumin ½ tsp ground cinnamon 2½ cups cooked, shredded chicken 8 12” flour tortilla 1 cup canned refried beans Non-stick cooking spray - as needed Pinch salt
1 1
½ ½ 20
½ ½ ¼
cup all-purpose flour tsp salt tsp cayenne pepper tsp Szeged Hungarian Paprika® chicken wing segments cup butter cup Tabasco® tsp each black pepper & garlic powder
In a shallow dish, combine flour, salt, cayenne pepper, and paprika. Coat chicken in the flour mixture; refrigerate coated wings for 1 hour; coat chicken again with remaining flour mixture. In a 2-quart saucepan, heat butter, hot sauce, pepper, and garlic powder just until butter melts; turn heat to low and keep warm on stove top. Deep-fry chicken, 8 - 10 pieces at a time, in 375 degree oil for 13 minutes.
In a large saucepan over medium-high heat, sauté onion and garlic in oil/butter until tender; stir in salsa, chili powder, cumin, cinnamon, and salt; fold in chicken/turkey; remove from heat and set aside. Working with one tortilla at a time, spoon 2 tbls of beans down the center of each tortilla; top with a scant ½ cup of the chicken mixture. Fold the top and bottom of the tortillas toward the center, then roll up the sides. Secure with wooden toothpicks or pieces of spaghetti noodles if necessary. Place chimichangas in a 13” X 9” X 2” baking pan, seam side down. Spray all sides of the chimichangas with a light coating of cooking spray. Bake in a 450 degree oven for 2025 minutes, or until golden brown and crisp, turning after 10 minutes. Serve with sour cream and guacamole
Drain chicken on brown paper bags. Immediately toss fried chicken in buffalo sauce mixture and remove with a slotted spoon. Repeat with remaining chicken. Adjusting the spiciness of the sauce: As is, the recipe produces a MEDIUM sauce. To change the amount of spiciness, simply adjust the butter-to-hot sauce ratio: MILD: H OT:
JOE’S CRAB SHACK’S® BLUE CRAB DIP 8 6 3 3 3 1½
tsps dry white wine tsps shrimp or chicken soup tsps diced tomatoes tsp crab boil seasoning
Use ¾ cup butter and ¼ cup hot sauce. Use ¼ cup butter and ¼ cup hot sauce.
Note: Use blue cheese dressing as a dip for these fabulous wings.
ozs cream cheese, softened ozs can lump crab meat, drained green onions, chopped tbls heavy whipping cream tbls grated Parmesan cheese, divided tbls diced red bell pepper 377
Cajun In The Kitchen, ©2010, 2013
2 2
tsps salt eggs - slightly beaten ½ cup melted butter OR margarine 1½ cups chopped pecans ½ cup melted butter OR margarine 1 /3 cup granulated sugar 4 cups powdered sugar 2 /3 cup melted butter OR margarine 2 tsps vanilla extract 1 tsp maple extract - optional, but recommended Up to 6 Tbls hot water Up to 8 cups all-purpose flour
APPLEBEE’S®CHICKEN CHEESE TORTILLA SOUP 10 1 2 2 1 4
¼ ½ 1 1 1
½ 1
¼ ¼ 1 1
¼ 8 1
6” corn tortillas - cut into ¼ ” thick strips large onion - minced cloves garlic - minced tbls vegetable oil OR EVOO 15-oz can tomato puree cups chicken broth cup hot sauce medium green bell pepper, seeded & minced tbl minced jalapeno pepper tsp Worcestershire sauce tsp granulated sugar tsp salt tsp chili powder tsp black pepper cup flour mixed with ½ cup water lb boneless, cooked chicken, cubed cup heavy whipping cream cup sour cream ozs Velveeta®, cubed tbls chopped fresh cilantro
Mix together 1½ cups sugar and the cinnamon; set aside In a small bowl, dissolve yeast and 1 tsp sugar in warm water; set aside In a large bowl, mix together milk, 2/3 cup sugar, 2/3 cup melted butter, salt, and eggs; add yeast mixture and 4 cups of flour to mixture; beat until smooth; stir in enough flour to form a slightly stiff dough. Turn dough out onto a well-floured surface and knead for 8 minutes. Place dough into a large greased bowl, cover, and allow to rise in a warm place until doubled in size, about 1 - 1½ hours. Punch down dough and let rest for 5 minutes. Roll dough out onto a floured surface into a 15” X 20” rectangle.
Deep-fry tortilla strips in 350 degree oil OR spray with nonstick cooking spray and bake in a 400 degree oven until crisp; lightly salt if desired; set aside.
Brush ½ cup melted butter over dough; sprinkle cinnamon sugar evenly over dough; sprinkle nuts evenly over dough, if desired. Tightly roll up dough and pinch edges together to seal; cut the roll into 12-15 slices using dental floss or thread.
In a large pot over medium-high heat, sauté onions and garlic in oil until soft. Add the next 10 ingredients to the pot, bring to a boil, reduce heat to medium-low, and simmer for 20 minutes. Whisk flour/water mixture into soup. -Bring contents of pot to a boil over medium-high heat, then reduce heat to medium-low, and simmer for 5 minutes, stirring occasionally.
Coat the bottom of a 13” X 9” X 2” baking pan with ½ cup melted butter; sprinkle 1/3 cup sugar evenly in the bottom of the pan.
Add chicken to pot and continue to simmer for 5 minutes, stirring occasionally. Add cream, sour cream, and cheese to pot; stir until cheese has melted. Pour soup into bowls, pile tortilla strips into a “haystack” shape on top of the soup, garnish with cilantro.
Place cinnamon roll slices close together in the prepared pan; cover pan and allow to rise in a warm place for 45 minutes. Bake rolls in a 350° oven for 25-30 minutes, or until golden brown. Stir together powdered sugar, 2/3 cup melted butter, and extracts; stir in hot water, 1 tbl at a time, until the glaze reaches desired spreading consistency.
CINNABON’S® CINNAMON BUNS 1½ 3 2 1 1 1 2 /3 2 /3
cups granulated sugar tbls ground cinnamon ¼-oz packets active dry yeast tsp granulated sugar cup 110 degree water cup warm milk cups granulated sugar cup melted butter OR margarine
Spread prepared icing over slightly cooled rolls.
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Cook and stir until thickened 3-4 minutes. Refrigerate while mixing other ingredients.
BOSTON MARKET’S® CREAMED SPINACH 5
¼ ¼ ¼ 1 1 4 1 2
¼ ¼
tbls butter cup all-purpose flour tsp salt tsp black pepper dash ground nutmeg cup half and half cream ozs cream cheese small onion, minced 10-oz packages frozen chopped spinach cup water cup grated Parmesan cheese
Drain and mince tomatoes and place in 3-quart mixing bowl. Add garlic, ricotta, eggs, Parmesan, Romano, salt, and pepper to bowl. Add 1½ cups of cooled cream sauce and mix until well blended. Refrigerate, reserving ½ cup for later use. Place 3 lasagna noodles in a 9” X 13” X 2” lightly oiled baking dish, overlapping slightly. Spread 1½ cups cheese filling over noodles; sprinkle with one cup mozzarella and ¼ cup fontina cheese. Repeat pasta and cheese layering three more times; top with remaining three lasagna noodles.
In a 2-quart saucepan over medium-low heat, melt butter 3 tbls butter; stir in flour, salt, pepper, and nutmeg; slowly whisk in cream; stir in cream cheese. Increase heat to medium; whisk mixture constantly until thick and smooth; remove from heat and set aside.
Spread ½ cup of reserved cream sauce over top and cover lightly with aluminum foil. Bake in a 350° oven for 1 hour. Remove from oven and keep warm at least 30 minutes before serving. Serve topped with hot marinara and Parmesan cheese.
In a skillet over medium-high heat, sauté onions in remaining 2 tbls butter until transparent; stir spinach and water into pan. Reduce heat to medium-low; cover; simmer, stirring occasionally, for 8 minutes.
OLIVE GARDEN’S ® ZUPPA TOSCANA SOUP 1
lb spicy Italian sausage - crumbled ½ lb smoked bacon - chopped 1 quart water 2 14½-oz cans chicken broth 2 large russet potatoes - scrubbed clean, cubed 2 garlic cloves - peeled, crushed 1 med onion - peeled, chopped 2 cups chopped kale OR Swiss chard 1 cup heavy whipping cream Salt and pepper - to taste
Stir spinach mixture into creamy mixture; return to medium heat; heat, stirring often, until warmed throughout. Remove from heat; fold in Parmesan.
OLIVE GARDEN’S ®5 CHEESE LASAGNA ¼ ¼
cup butter cup all-purpose flour 2 cups milk ¼ cup sun-dried tomatoes - minced 1 tbl minced garlic 3½ cups ricotta cheese 3 eggs 1 cup grated Parmesan cheese ½ cup grated Romano cheese ½ tsp salt 1 tsp black pepper 12 lasagna noodles cooked & cooled 4 cups shredded mozzarella cheese 1 cup fontina cheese Marinara/spaghetti sauce - to top Grated Parmesan cheese - to top
In a skillet over medium-high heat, brown sausage, breaking into small pieces as you fry it; drain, set aside. In a skillet over medium-high heat, brown bacon; drain, set aside. Place water, broth, potatoes, garlic, and onion in a pot; simmer over medium heat until potatoes are tender. Add sausage and bacon to pot; simmer for 10 minutes. Add kale and cream to pot; season with salt and pepper; heat through. Substituted cauliflower in place of the potatoes and you can’t even tell the difference.
Melt butter over medium heat in heavy, 1 quart saucepan. Add flour and stir until well-blended; cook until frothy. Add milk, stirring constantly with wire whisk as mixture comes to a simmer.
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JIMMY BUFFET'S® PERFECT MARGARITA
OLIVE GARDEN’S ® TOASTED RAVIOLI 1 2
¼ 1 1 1 1
16 oz package meat ravioli, thawed eggs, beaten cup water tsp garlic salt cup flour cup plain breadcrumbs tsp Italian seasoning
Mix water with eggs and beat well, set aside. Mix Italian seasonings and garlic salt with the bread crumbs and set this aside. Measure flour in bowl and set aside. Heat vegetable oil in deep fryer or skillet to 350 degrees for deep frying. Dip ravioli in flour then in the egg wash then in bread crumbs and carefully place in hot oil. Fry until golden, remove from oil and drain.
Source: Jimmy Buffet's Margaritaville Restaurants Crushed ice 3 wedges lime 2 ozs gold tequila ½ oz white tequila 1¼ ozs lLime Juice ½ oz triple sec 1 splash orange Curaçao
Serve with you favorite marinara sauce.
COURT OF THE TWO SISTER’S® SHRIMP CREOLE This is the actual receipt for the famous New Orleans French Quarter restaurant. How did I get it/ I asked… ¼ lb butter 3 cups Trinity 1 cup diced shallots 1 cup tomato puree or 2 tbsp. tomato paste 1 oz lemon juice 2 oz cornstarch 2 cups chopped canned tomatoes 2 bay leaves 3 lbs peeled and deveined shrimp 2 cloves of garlic, minced Salt, pepper and cayenne
Put all ingredients except the 3 lime wedges into a shaker. Squeeze 2 of the lime wedges into the shaker. SHAKE WELL! Rim outside of glass only with lime. Salt only the outside of the glass. Add fresh crushed ice to glass. Strain mixture over ice. Squeeze remaining lime wedge in glass.
CRACKER BARREL’S® FRIED APPLES ¼
cup bacon drippings OR real butter 6 tart apples - cored, sliced 1 tsp lemon juice ¼ cup packed brown sugar 1 tsp ground cinnamon Dash fresh ground nutmeg Dash salt
Melt butter, sauté Trinity and shallots for five minutes, add tomato puree or paste, bay leaves, simmer for fifteen minutes. Add shrimp and simmer for fifteen minutes, dissolve cornstarch in one pint water, add and simmer for five minutes. Add lemon juice, salt and pepper to taste, add pinch of cayenne, simmer for fifteen minutes. Serve over steamed rice.
In a large skillet, melt bacon drippings. Place apples evenly over skillet bottom. Sprinkle lemon juice over them, then brown sugar, then salt. Cover and cook over low heat for 15 minutes until apples are tender. Sprinkle with cinnamon and nutmeg.
380 Cajun In The Kitchen, ©2010, 2013
¼
CRACKER BARREL’S® HASH BROWN CASSEROLE
2 1 1½ 1
10 oz can condensed cream of chicken soup 8 oz Colby cheese - grated ½ cup melted butter OR margarine 1 small onion - minced 1 tsp salt ½ tsp black pepper 2 lb bag frozen shredded hash browns
¼ ¼ ¼
cup granulated sugar tbls all-purpose flour tbls molasses tsps ground cinnamon tsp ground ginger tsp ground nutmeg tsp ground cloves tsp salt
-Spray a 13” X 9” X 2” baking pan with non-stick cooking spray; set aside. In a bowl, combine soup, cheese, butter, onion, salt, and pepper. Gently fold the potatoes into the mixture and pour into prepared pan.
Blend together flour, butter, shortening, and sugar with hands until mixture resembles small crumbs. Add water and toss until mixed through. Form the dough into a ball, then knead for 30 seconds.
Bake in a 350 degree oven for 35-40 minutes, until heated through and top is browned.
Dust dough with flour, wrap in plastic wrap, and refrigerate for at least 1 hour. Roll out dough to an 11” circle; place in a 9” pie plate; trim off all but 1” of excess dough from sides of pie plate; fold remaining excess under crust and pinch to seal. Prick bottom of shell with fork and refrigerate for 1 hour.
NEIMAN MARCUS® COOKIE RECIPE 2 2 2 4 2 5 4 1 2 2 24 18 3
cups butter cups granulated sugar cups packed brown sugar eggs tsps vanilla extract cups oatmeal cups all-purpose flour tsp salt tsps baking powder tsps baking soda ozs chocolate chips ozs Hershey® Bar - grated cups chopped nuts - your choice
Weight crust with beans or pie weights and bake in a 375° oven for 10 minutes. Remove weights and bake an additional 5 minutes. Gently beat together remaining ingredients and pour into prepared crust. Bake in a 375° oven for 40 minutes, or until set.
OUTBACK'S® ALICE SPRINGS CHICKEN ½ ½ 1½ ½
Cream together butter and sugars. Beat eggs and vanilla into creamed sugars. Combine oatmeal, flour, salt, baking powder, and baking soda. Slowly beat dry mixture into wet mixture. Stir in chocolate chips, grated chocolate, and nuts. Roll dough into 1” balls and place 2” apart on an ungreased cookie sheet.
4 1 2 2 8 1 1 2 Salt Pepper Szeged Hungarian Paprika®
Bake in a 375 degree oven for 10 minutes.
CHEESECAKE FACTORY’S® PUMPKIN PIE 1½
¼ ¼ 1½ 5 3 2 13/4
¾
cup Dijon mustard cup honey tsps vegetable oil tsp lemon juice skinless, boneless chicken breasts tbl vegetable oil cups sliced mushrooms tbls butter slices bacon, cooked cup shredded Monterey jack cheese cup shredded Cheddar cheese tsps finely chopped fresh parsley
cups all-purpose flour cup cold butter - cubed cup cold shortening - cubed tsp granulated sugar tbls cold water large eggs - lightly beaten cups canned pumpkin cups whipping cream cup packed dark brown sugar
Use an electric mixer to combine the mustard, honey, 1 1/2 teaspoons oil and lemon juice in a small bowl. Whip the mixture for about 30 seconds. Pour about 2/3 of the marinade over the chicken breasts and marinate them, covered, in the refrigerator for about 2 hours. Chill the remaining marinade until later. After the chicken has marinated, preheat the oven to 375F and heat an 381 Cajun In The Kitchen, ©2010, 2013
ovenproof frying pan large enough to hold all four breasts and 1 tablespoon oil over medium heat. (If you don't have an ovenproof frying pan, transfer the chicken to a baking dish) Sear the chicken in the pan for 3-4 minutes per side or until golden brown.
Drizzle remaining butter over the breasts. Refrigerate for 1 hour or freeze to bake later baking time will be increased by about 5-10 minutes. Bake in a 400 degree oven for 25-30 minutes, or until chicken is cooked through. Melt butter in saucepan, stir in flour, whisk in milk, then bring to a simmer.
Remove pan from heat but keep chicken in the pan. As the chicken is cooking, in a small frying pan sauté the mushrooms in the butter. Brush each seared chicken breast with a little of the reserved honey mustard marinade (not the portion that the chicken soaked in) being sure to save a little extra that you can serve on the side later with the dish. Season the chicken with salt, pepper and paprika. Stack two pieces of cooked bacon, crosswise on each chicken breast.
Stir in grated cheese, reduce heat, and simmer until thick, stirring constantly so the cheese doesn’t burn. Place chicken on plates, pour sauce over, and top with diced peppers.
AUNTIE ANNE’S® SOFT PRETZELS 1½
tsp active dry yeast tsp brown sugar 1 dash salt 1½ cups 110 degree water 4 cups bread flour 1 tbls baking soda ¼ cup warm water 1 cup melted real butter Toppings see Notes, below
½
Spoon the sautéed mushrooms onto the bacon, being sure to coat each breast evenly. Sprinkle 1/4 cup Monterey Jack cheese evenly onto each breast followed by 1/4 cup of Cheddar. Bake the pan of prepared chicken breasts for 710 minutes or until cheese is thoroughly melted and starting to bubble. Sprinkle each breast with 1/2 teaspoon parsley before serving. Put extra honey mustard marinade into a small bowl to serve on the side.
APPLEBEE’S® SANTA FE STUFFED CHICKEN 8 8 1 1½
½ ½ ½ ½ 1 1 1 1 1
Combine first 4 ingredients; allow to rest for 5 minutes. Stir flour to mixture and knead for 5 minutes.
boned, skinned chicken breast halves oz block Monterey jack cheese divided cup Italian bread crumbs tbls grated Parmesan cheese tsp salt tsp ground cumin tsp black pepper cup melted butter OR margarine tbls butter tbls all-purpose flour cup milk small red bell pepper, seeded, diced small green bell pepper - seeded, diced
Place dough in a lightly greased bowl, cover with a damp towel, and allow to rise in a warm place for 1 hour. Divide dough into 8-12 equal-size pieces; roll each piece into a rope; shape each rope into a pretzel. In a shallow dish, stir baking soda into warm water; dip pretzels into mixture; lay coated pretzel onto a lightly greased cookie sheet. Bake in a 550 degree oven for 8 minutes, or until golden brown. Brush melted butter onto hot pretzels. Note: For salted pretzels, sprinkle with pretzel salt or Kosher salt. For cinnamon-sugar pretzels, stir 2 Tbls honey into the melted butter before brushing on pretzels, then sprinkle with a mixture of ½ cup granulated sugar and 1 tsp ground cinnamon. For Parmesan pretzels, sprinkle with a mixture of ¼ cup grated Parmesan cheese and 1 tsp garlic salt; serve with marinara sauce.
Pound chicken with a meat mallet until flat and rectangular shaped; repeat with remaining breasts. Cut half of the cheese block into 8 slices; grate the remaining cheese; set aside. Wrap each flattened chicken breasts around a slice of cheese; secure with wooden picks or uncooked spaghetti noodles. Combine the bread crumbs, Parmesan cheese, salt, cumin, and pepper. Roll the secured chicken pieces in the melted butter and then in the bread crumb mixture. Place chicken breasts in a 13” X 9” X 2” baking dish, being careful not to crowd them. 382
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½
HOUSTON’S® SPINACH AND ARTICHOKE DIP 2 2
¼ ¼ 2
¼ 2
/3
2
½ ½ ¼ 2 12
½
3 2
cloves garlic - minced tbls minced onion cup real butter cup all-purpose flour cups heavy cream cup chicken broth cup fresh-grated Pecorino Romano cheese tsps fresh-squeezed lemon juice tsp hot sauce tsp salt cup sour cream 10-oz boxes frozen chopped spinach thawed, squeezed dry through a fine sieve oz jar artichoke hearts, drained, chopped cup shredded white cheddar cheese
¾ ¼ 3
In a saucepan, bring ½ cup butter, 1 cup cola, and chocolate to a boil. Remove from heat and stir in marshmallows until dissolved. Set aside and allow to cool ¾ to room temperature. In a bowl, Combine flour, cup cocoa powder, baking powder, baking soda, and salt; set aside. With an electric mixer, beat together sugar, shortening, oil, and 2 tsp vanilla until fluffy; beat in eggs and buttermilk. Beat in ½ of the dry mixture, scraping the sides of the bowl often. Beat in cooled cola mixture. Add remaining dry mixture and beat for 4 minutes; batter will be thick.
In a 2-quart saucepan over medium heat, sauté garlic and onion in butter until golden, about 3 - 5 minutes. Stir in flour and cook for 1 minute.
Pour batter into a greased and floured 13” X 9” X 2” baking pan. Bake on top rack of a 350 degree oven for 35-40 minutes, or until toothpick inserted in center comes out clean. Cream butter with an electric mixer. Beat in ½ cup cocoa powder, ¼ cup cola, chocolate syrup, and 1 tsp vanilla. Slowly add powdered sugar, scraping the sides of the bowl often, while beating with the mixer. If frosting seems dry, add small amounts of cola until you reach desired consistency. Frost cake while warm.
Slowly whisk in cream and broth and continue cooking until boiling. Once boiling, stir in Romano, lemon juice, hot sauce, and salt; stir until cheese has melted; remove from heat and allow to cool for 5 minutes. Stir sour cream into pan, then fold in dry spinach and artichoke hearts. Fold the mixture into a microwave-safe serving dish, or into several serving-size dishes.
Note: Serve topped with natural vanilla bean ice cream.
Sprinkle cheddar evenly over tops. At this point, the dip can be refrigerated until ready to serve, if desired. Microwave dip on 50% power just until cheese has melted.
BOSTON MARKET’S® DILL NEW POTATOES 8 4
Note: Serve with tortilla chips for dipping and sour cream and salsa
½ 2
CRACKER BARREL’S® COCA-COLA® CAKE 1 1¼ 1
¾ 2⅓ 1¼ 1½ 1
½ 2
½
cup vegetable oil tsps vanilla extract - divided eggs cup buttermilk cup chocolate syrup cups powdered sugar
½ ¼ ¼
cup real butter, divided cups Coca-Cola®, divided oz square semi-sweet baking chocolate cup miniature marshmallows cups all-purpose flour cup unsweetened cocoa powder, divided tsps baking powder tsp baking soda tsp salt cups granulated sugar cup shortening
red new potatoes; steamed or boiled until tender cloves garlic, minced fine cup butter tbls dill weed tsp celery salt tsp salt tsp ground black pepper
Cut cooked potatoes into wedges or quarters; set aside. Melt butter in a large frying pan and sauté garlic in butter for 1 minute. Add potatoes and remaining ingredients to pan. Sauté until the potatoes are lightly brown.
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LAWRY’S® CREAMED SPINACH
POPEYE’S® CAJUN GRAVY RECIPE 1 1 2
tbl vegetable oil chicken gizzard tbls minced green bell pepper ¼ cup ground beef ¼ cup ground pork 2 cups water 1 14-oz can beef broth 2 tbls cornstarch 1 tbl all-purpose flour 2 tsps milk 2 tsps distilled white vinegar 1 tsp granulated sugar 1 tsp salt ½ tsp coarse ground black pepper ¼ tsp cayenne pepper ¼ tsp garlic powder ¼ tsp onion powder Dash dried parsley flakes
2
10 oz packages frozen chopped spinach
4
slices bacon -- finely chopped
1
small onion -- minced
4
tbl flour
2
tsp Lawry's seasoned salt
1
tsp Lawry's seasoned pepper
2
cloves garlic -- minced
2
cup milk -- warmed
Cook spinach according to package directions and drain well. Snip the bacon into tiny bits with scissors. Fry the bacon bits until crisp, set aside and remove most of the bacon drippings from the pan. Sauté the onion in the pan drippings until very tender, about 10 minutes. Add the bacon bits back to the onion mixture for the last couple of minutes of cooking. Remove onion/bacon mixture from heat and stir in flour, seasoned salt and pepper and garlic (it will be a thick paste roux). Blend thoroughly. Add the warmed milk all at once. Return to medium heat and stir until smooth and thickened. Add spinach and mix thoroughly. Keep warm until ready to serve.
Heat vegetable oil in a large saucepan over medium heat. Sauté chicken gizzard in the oil for 4 to 5 minutes until cooked. Remove gizzard from the pan and let cool. Finely mince the gizzard after it has cooled. Combine ground beef and ground pork. Mix with your hands until well mixed. Add bell pepper to the saucepan and sauté it for 1 minute. Add ground beef and pork to the pan and cook brown. Mash meat into tiny pieces as it browns.
NEELEY’S® BBQ SWEET AND SPICY SLAW 1 1 4 1
small head green cabbage small head red cabbage carrots medium yellow onion ½ cup Hellmann’s Mayonnaise® ¼ cup prepared yellow mustard 2 tsps apple-cider vinegar 1 cup sugar 1 tsp freshly ground black pepper ½ tsp cayenne pepper Kosher salt
Add water and beef broth to the saucepan, then immediately whisk in cornstarch and flour. Add remaining ingredients and bring to a boil. Reduce heat and simmer gravy until thick - about 30 to 35 minutes.
RUSTY PELICAN® HONEY SALAD DRESSING 1¼
cups mayo ½ cup EVOO ¼ cup honey ½ tsp prepared mustard 1 small onion, chopped 2 drops of Tabasco Juice of ½ lemon Dash of salt and pepper
Cut cabbages into quarters and remove cores. Peel the carrots and onion, then slice them so they fit into a feed tube of a food processor. Grate, using the large-hole grater attachment. Gently toss the vegetables to combine in a large bowl. In a medium bowl, whisk the Hellmann’s Mayonnaise®, mustard, vinegar, black and cayenne peppers and sugar until the sugar is dissolved. Toss the dressing with the grated vegetables, and season with salt and pepper to taste.
Blend all in food processor. Chill before using
Cover the bowl the plastic wrap, and chill at least two hours before serving.
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CHAPTER 34: DEUTSCHLAND
40,000 US troops joked about knowing when the balloon was about to go up because there would be about 800 or so of us and their families causally driving out of Augsburg heading south towards Switzerland….. It was said that our unit patch (left shoulder of our uniforms) said “Don’t Shoot, I Know Many Secrets” in 7 languages. This was a complete lie. It was only 6 languages. We didn’t consider the French a serious threat to anybody….. Kidding aside, we didn’t give Armageddon much thought. We spent most of our time enjoying the county, trips to Italy and France, but mostly the people and the food. And oh, did I mention the fact that there was a brewery in every Bavarian town of more than 500 people? We lived in a small town called Welden that’s pronounced ‘Vel den’. There were probably 600 people living there and we had one monastery and the brewery was 3 clicks (kilometers) away. The beer. O’man the beer, but that’s another story. Let’s talk about the simple, common fare we found in many of the local Gästehaus or guest house. These were the small, local cafes. Each town had several of them usually with 1 or 2 rooms for rent. The food served wasn’t special to them, it was standard everyday food. To most Americans, it was special and fortunately very easy to replicate at home.
Jean and I lived in Germany for five years at the height of the cold war and the Bader-Meinhof gang bombings in Germany. I was in the Army for 16 months there and then a ‘beltway bandit’ Department of Defense Contractor for the remainder. It was occasionally tense and somewhat worrisome period in our lives, but overall, we have many very fond memories of living in Süd Bayern.
WIENERSCHNITZEL-SCHWEINESCHNITZEL (Veal or Pork Cutlets) This is a standard everyday menu item found everywhere in Bavaria. Man is it good. 4 thin boneless pork chops or veal chops ½ cup oil ¾ cup fine bread crumbs 2 eggs 2 lemons Salt & pepper
The fact that we lived near Augsburg, Germany and were only 15 minutes away from an airborne assault by the Soviet 8th Guards Shock Army, 250,000 mechanized assault troops and the 30th Patriotic Tank Corps (only 5,000+ T-55, T-60 and the real bad boys, T-74s ) This really didn’t concern us since there wasn’t anything we could do even if the balloon went up.
If you can find real German bread Brőtchen flour, this will make all the difference in the texture and flavor. Pound or flatten the meat just a bit. You don’t want thick cuts since this should cook quickly, no more than a total of 45 minutes for both sides.
The joke was that since I was with the US Army Intelligence and Security Command (spook-town) and assigned to US Army Field Station Gäblingan, a National Security Agency field station with over 4,000 linguists, spooks and diddyboppers (Morse-coders), we would know 2-3 hours before the Russians came across the Czech border.
Heat the oil in a large skillet at medium high heat. Place each chop between two sheets of plastic and pound with the smooth side of a meat tenderizer until thin ¼ ” - 3/8”. Beat the two eggs in a bowl that is wide enough to dip the meat into. Spread the bread crumbs onto a plate or flat surface. Take each cutlet, season with salt and
I spent two years writing programs to collect and store Army Liaison Officers (spooks) data gathered on the other side of the wall and then in a very antiquated fashion (by today’s standards) transmitted this via satellite to Ft. Meade MD. Everyone else in the Augsburg area, about
385 Cajun In The Kitchen, ©2010, 2013
pepper and dip both sides of meat into eggs to coat. Then coat the entire cutlet with the bread crumbs. Place in hot oil and cook on both sides until golden brown. It only takes about 1-2 minutes per side. The secret to a good schnitzel is to never burn it while cooking it. Keep the heat regulated properly and you will be rewarded with a true German treat.
minutes. Stir in the sour cream. Pour over Schnitzel just before serving.
BAVARIAN POT ROAST RECIPE 4 1 1½
½ ½
Serve each cutlet with half a lemon on the side. Some people go ahead and squeeze the lemon onto the schnitzel before serving. I prefer to squeeze the lemon juice onto the meat just before I eat it. I prefer to serve with half a lemon, rather than wedges, because it is not as messy when you squeeze it. Which you would appreciate if you have paper cuts!
3 4 1
½ 4 4
JÄGERSCHNITZEL (HUNTERS CUTLETS)
lbs beef pot roast tsp vegetable oil tsp salt tsp pepper tsp ground ginger whole cloves med. apples, cored and quartered, leave peel on small onion, sliced cup apple juice tbls flour tbls water
Wipe roast well and trim off all excess fat. Lightly rub top of meat with oil. Dust meat with salt, pepper and ginger. Insert cloves in meat. Place apples and onions in the bottom of the crock-pot and put the roast on top of the apples and onions. Pour in the apple juice.
Hunter’s Schnitzel - veal or pork cutlets smothered in a brown gravy with sautéed mushrooms. This again was a common dinner item. The secret is the paprika. It has to be Hungarian paprika. A bit spicier than the stuff we have in the US. 1 lb boneless pork or veal cutlets 2 eggs beaten ½ cup bread crumbs 2 ozs bacon diced 4 ozs onions chopped 8 ozs mushrooms sliced 1 tbl tomato paste ½ cup water ½ cup dry wine ½ tsp Szeged Hungarian Paprika® 1 tbl parsley 2 tbls sour cream Oil Dash of thyme Pepper Salt
Cover and cook on a low setting for 8 to 12 hours. Remove the roast and apples to a warm platter when fully cooked. Turn the crock-pot to High setting. Make a smooth paste with the flour and water and stir the paste into the crock-pot. Cover and cook until thickened. Pour gravy over roast when serving.
SPÄTZLE (EGG NOODLES) German style egg noodles. You can make your own or buy them pre-packaged. Most gourmet stores carry them. The original are much better. This was always served with Jägerschnitzel. 3 cups flour 4 eggs ¼ tsp Nutmeg optional 1 tsp salt 1 quart cold water
Step 1. Heat oil in a large skillet over medium high heat. Pound cutlets with a meat tenderizer to flatten them. Season cutlets with salt and pepper, dredge them in beaten eggs and then coat evenly with bread crumbs. Place cutlets into skillet and fry until golden brown 1-2 minutes on each side. Remove the meat from the skillet and drain on paper towels. Keep the meat warm in the oven while you make the gravy.
Stir flour, eggs, salt, and ½ cup of water. Beat until batter is smooth and no longer adheres to the spoon. Add water as needed. The spaetzle dough can be firm enough to be rolled and cut into slivers or soft enough to be forced through a sieve, colander or spaetzle-maker with large holes. Bring a pot of salted water to a boil. If you have a Spätzle press, press the dough through the press and into the boiling water. If you do not have a press, place dough on cutting board and roll out. Cut dough into tiny noodles. Add noodles to boiling water. They cook quickly and are done when they float back to the surface. As the
Step 2. Sauté bacon and onions until golden brown. Add tomato paste and mushrooms, and sauté over a low heat. Add wine, water and seasonings; let simmer for about 5
386 Cajun In The Kitchen, ©2010, 2013
noodles finish cooking, remove them with a slotted spoon.
Pour off all but 3 tbls fat from skillet and sauté onion over moderately high heat, stirring, until softened, about 3 minutes. Add sugar, 2 tbls vinegar, and broth and simmer 2 minutes. Add onion mixture to warm potatoes with parsley and remaining 1 tbl vinegar, tossing gently, and season with salt and pepper.
You can sauté’ the noodles in a Tbsp. of butter before serving. Other suggestions: Serve with a brown gravy or beef stock.
KARTOFFEL KLÖßE (POTATO DUMPLINGS)
Serve potato salad warm or at room temperature, garnished with parsley.
Great with anything… 6-8 baking potatoes medium size ¼ cup all-purpose flour 2 eggs 1 tsp salt ¼ tsp ground nutmeg 2 tbls margarine 3 slices bread, cut into cubes
GURKENSALAT (CUCUMBER SALAD) Every Gästehaus had their special salads that came with each meal. Some were like this Cucumber salad others used green beans, cabbage and other fresh veggies. All were very good. Again, you can buy these at most good stores. As always, making your own is much better than store-bought. 2 large cucumbers 2 tbls cider vinegar 1 tbl sugar ½ tsp salt ¼ tsp pepper ¾ cup sour cream 2 tbls minced fresh parsley
Cook potatoes in water until tender. Cover and refrigerate 12 to 24 hours. Peel and finely chop cooked potatoes or mash thoroughly. In a medium bowl, combine potatoes, flour, eggs, salt and nutmeg to form a firm, but light paste. If mixture is too moist, add flour as needed. This will keep the dumplings from falling apart during cooking. Melt margarine in large skillet. Add bread cubes and sauté until golden brown. Working with floured hands, form potato paste into a roll about 2½ inches in diameter. Cut roll in 8 to 10 pieces. Form pieces into dumplings enclosing a few sautéed bread cubes in center of each dumpling. Bring a large pot of salted water to a boil. Add dumplings, one at a time, and simmer about 15 minutes. Dumplings are done when floating on top. Remove dumplings with slotted spoon drain well.
Peel cucumbers and cut into very thin slices. Mix together vinegar, sugar, salt, and pepper and pour over cucumbers. Marinate about 20 minutes. Drain off liquid, toss cucumbers with sour cream. Top with fresh parsley and serve.
SAUERKRAUTSUPPE (SAUERKRAUT SOUP)
KARTOFFELSALAT (POTATO SALAD)
Sauerkraut lends itself to a winter warming soup. This is more of a main meal soup to which you can add slices of your favorite smoked German sausage. Chunks of rye bread are a good accompaniment. 10 ozs German sauerkraut 9 ozs bacon, chopped 1 onion, chopped 1 large garlic clove, crushed 4¼ cups cold water ½ tsp Szeged Hungarian Paprika® 2 tsps chopped fresh dill 5 ozs smoked sausage, sliced 5 ozs sour cream Sea salt and freshly ground black pepper
Warm German Potato Salad. Great with würst. 3 lbs small red-potatoes 10 slices bacon, cut crosswise into ¼” strips 1 large onion, chopped about 1½ cups ½ tsp sugar 3 tbls cider vinegar ¾ cup beef broth 2 tbls chopped fresh parsley leaves In a large saucepan combine potatoes with salted water to cover by 1 inch and simmer until just tender, about 20 minutes. While potatoes are cooking, in a large heavy skillet cook bacon over moderate heat, stirring, until browned and crisp and transfer with a slotted spoon to paper towels to drain. Drain potatoes and let stand until cool enough to handle. Cut potatoes into eighths and in a bowl combine with bacon. Keep mixture warm, covered.
Rinse the Sauerkraut in cold water and leave to drain. Place Sauerkraut, onion, garlic and cold water in a large saucepan with seasoning. Bring to the boil, then simmer for 15 minutes.
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Meanwhile, fry the chopped bacon in a deep frying pan until the fat starts to run. Stir in the paprika and mix into the Sauerkraut mixture. Return to a gentle simmer for another 15 minutes then add the dill and sausage of your choice. Stir in the cream, check the seasoning and reheat until just on the point of boiling. Serve with rye bread.
immersed in the brine. Seal the baggie, stuff into the jar, put the lids and rings on loosely.
Recipe courtesy of Roz Denny, Modern German Cooking.
Now, take out the baggies and set the jars, with lids off, into a pot of water up to their shoulders. If the cabbage isn't covered in brine all the way to about 1/2 inch from the top, add some of the brine from the baggies. Bring the water to a boil and boil until your sauerkraut is heated. This is called exhausting the jars. Now put on the lids and rings, cover the jars with boiling water by at least 2 inches. Bring to a rolling boil and process for 10 minutes. Cool overnight on a towel. Remove rings and test seals.
Set on a towel lined tray and put in a room that maintains 70 degrees. Ours is our bedroom! Let sit and ferment for 12 days. If your room isn't quite 70 leave for a couple days more. It ain't rocket science.
RAHMSCHNITZEL (CREAM SAUCE CUTLETS) This is one of my favorite German dishes. 4 slices of top round veal, cut no thicker than a ¼ ” 4 tbls butter 2 small or 1 large onion, finely chopped 1 clove garlic, finely chopped 1 bottle good dry red wine 1 cup heavy whipping cream 1 heaping tsp of instant clear broth 2 cups fresh button mushrooms, sliced Salt and pepper to taste to taste
You have sauerkraut! It ain't that vinegary store bought stuff! It's really good!
ROTKOHL (RED CABBAGE)
In a heavy frying pan over medium heat, brown meat on both sides and, at the same time, sauté the onions and garlic. When onions start turning dark, add 2 tablespoons red wine, continue cooking and reducing wine liquid. Repeat this procedure 4 more times (use total of 1-1½ cups of the wine). The last addition of red wine is reduced by only one half, then add the heavy cream, stirring frequently to avoid lumps.
Red Cabbage side dish. This very definitely has Bohemian influences. The inter-mixing of HungarianCzech-Russian cuisines is common over most of southern Germany. 3 lbs red cabbage 3 sour green apples 1 large onion ¼ cup lard 3 cloves of garlic, minced 1 bay leaf 4 tbls sugar 5 tbls white vinegar 1 cup white wine Salt to taste
Reduce heat to low and let simmer, adding clear broth. Add pepper and salt to taste. When the cream has been reduced and is fairly thick, add the sliced mushrooms. Turn off heat and remove pan. Stir well, cover pan and let rest for a couple of minutes.
REAL GERMAN SAUERKRAUT
Peel, then chop up the apples. Put the lard in a large pot. Add onions and cook on medium heat until browned. Add shredded cabbage, apples, vinegar, white wine, sugar, salt, cloves, and bay leaf in that order. Bring to a boil. Cover and simmer on low heat for two to three hours. If there is too much liquid, add a little bit of cornstarch to make it thicker.
This is the real stuff, just like your German putzfrau would make. All you need are wide-mouth quart jars, lids, and rings baggies a tamping device, such as a dowel stick, or a wooden meat pounder, or wooden spoon, cabbage, noniodized salt and a scale. Cut cabbage into halves or quarters and cut out the core. Remove any creepy leaves. Cut into dime-size thickness until you have 5 pounds. Put that in a huge bowl and add 3 1/2 tbs. salt. Mix with your hands very well. Now stuff into jars, tamping every inch or so. You will see juice forming immediately. Keep going until you reach the shoulder of the jar. Mix 1 tbs. salt into one quart water. Put a baggie into the jar and fill with this brine. Only enough keep the cabbage 388
Cajun In The Kitchen, ©2010, 2013
½ cup milk
SAUERBRATEN II (SOUR ROAST BEEF)
Juice of 1 lemon Fresh parsley
Soured roast - this delicious roast takes several days to marinade, so plan ahead! Originally made with Roebück venison, I prefer beef. 2½ lbs round steak or chuck roast 1 onion, cut thinly 6 peppercorns, crushed 1 small bay leaf 1 tart apple cored & sliced 4 cloves, crushed ½ tsp nutmeg ½ cup apple cider vinegar ½ cup dry red wine ¼ cup clarified butter 1¼ cups water 2 tsp cornstarch 1 tbl cold water Salt, to taste Rye bread crust
Wash and dry chickens. Tuck wings under breast and bind legs together. Stuff the cavity with fresh parsley. Thoroughly dry mix ingredients, milk, and lemon juice to create the marinade. Place chickens and marinade in plastic bag and refrigerate for two hours. String the chickens head-to-tail on the spit of your rotisserie and secure. Paint the chickens evenly with the marinade. Start roasting with high heat until the skin cooks to a light brown. Turn down the heat and roast slowly until the juices of the chicken are clear in color. Heat remaining marinade and baste chickens occasionally.
Place meat in bowl and cover with onion, apple, peppercorns, nutmeg, bay leaf and cloves. Add vinegar and wine and let marinate for 4 days in the refrigerator. Turn meat once each day to coat well. After 4 days, remove meat from marinade and dry well. Discard marinade. Heat clarified butter in large casserole dish and brown meat quickly on all sides. Season with salt. Add water to side of pan and add some rye bread crust. Simmer gently, covered, for 1 hour, turning meat from time to time and adding more water when necessary.
Depending on your rotisserie, the chickens will be thoroughly roasted in 60 to 90 minutes.
GERMAN STYLE COOKED APPLE AND CABBAGE 8 cups red or green cabbage, shredded 5 cup about 1 ½ lb apples, pared, cored, and sliced 4 cups boiling, salted water 4 slices bacon, diced 1 cup sliced onion 2 tbls each vinegar and sugar 1 tsp fennel, crushed optional Pepper to taste
When cooked, place meat on serving dish. Mix together cornstarch with water and add to gravy to thicken. Serve with sauce on side and with Kartoffel Klöße.
OKTOBERFEST HÄHNCHEN (FEST CHICKEN) Fest Chicken. This is one of aunt Sue’s favorites. Traditionally served at the Oktoberfest in Munich. It is also found in any beer tent during the several thousand Bavarian beer fests held during Fasching: German Madi Gras. 2 2½ -3 lb whole chickens 2 tbls Szeged Hungarian Paprika® ½ tsp cayenne ½ tbl garlic powder 2 tbl salt 1 tbl black pepper
Simmer cabbage and apples in water about 5 minutes or until barely tender; drain. Pan-fry bacon and onion until onion is tender; stir in remaining ingredients. Pour over cabbage and apples and mix lightly.
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Bake in a preheated oven at 450° F for 15 to 20 minutes until golden brown.
SWABIAN SAUERKRAUT STEW Another recipe we found while we were in Germany. Very definitely Bohemian. Wundabär ! 1 5-6 lb pork roast 2 tbls butter ½ onion, chopped 2 tsps Szeged Hungarian Paprika® 1 tsp cayenne 4 cups chicken broth 1 16-oz can sauerkraut, drained 1 tbl caraway seeds 1 lb Polish Kielbasa, sliced Sour cream for garnish Salt and freshly ground black pepper to taste
BAUERNFRÜHSTÜCK (Farmer’s Breakfast) Omelet with bacon, onions, potatoes. Bavarian. 6 slices bacon 1 tbl butter 1 onion, chopped 4 potatoes, cooked and finely diced 6 eggs ½ tsp salt ¼ cup milk Freshly ground black pepper
Brown pork roast on both on stove top using butter. Put roast in big iron pot or whatever you have. Add the rest of the ingredients and bring to a boil. Cover and reduce the heat to a simmer. Cook for 1 ½ -2 hours, until the meat is tender. Add the sauerkraut and sausage and cook an additional 20 minutes. Serve in individual soup bowls with a dollop that’s fu-fu speak for a drop of sour cream.
Boy is this
In a frying pan, fry the bacon until crisp. Remove and drain on paper towel. Remove the bacon fat from the frying pan, add the butter and sauté’ the onion until soft. Add the potatoes and brown lightly. Beat the eggs lightly and add the salt, pepper and milk, and finally the chopped bacon. Pour the egg mixture over the onions and potatoes and stir occasionally until cooked.
BRÖTCHEN (DINNER ROLLS)
APFELSTRUDEL (APPLE STRUDEL)
German dinner rolls - crisp on the outside, soft on the inside. Here’s a little secret. Use day-old brötche rolls for the bread crumbs used to make schnitzel. Makes all the difference in the world. 3 cups flour 1 package active dry yeast 1 tsp sugar 1 tsp salt 1 tsp oil 1 cup warm water 1 egg white
Dough: 10½ ozs bread flour 1½ ozs vegetable oil 51/3 ozs water, lukewarm Pinch of salt
Filling: 4½ 5⅓ 1½ 5⅓
Pour 2½ cups flour into a large bowl and form a well in the center. In a separate container, mix yeast, sugar, and two tbls of water the water comes from the 1 cup listed above . Pour the yeast mixture into the well but do not mix with the flour at this time. Cover the bowl with a cloth and set it in a warm place for 15 minutes. Add the remaining water and oil and beat until mixed.
⅛ 2l
lb apples Golden Delicious, sliced ozs granulated sugar ozs 151° dark rum ozs raisins tsp ground cinnamon lemons juice and peel
Buttered breadcrumbs: 10½ ozs butter unsalted 10½ ozs bread crumbs Knead flour, salt, oil and water into a medium-firm dough. Divide into 3 small round loaves, brush each loaf with melted butter and let sit for 1 hour.
Turn dough out on counter top and knead until smooth. Add the remaining ½ cup flour as needed. Put dough in a bowl, cover, and let it rise until double in size. Punch down and divide the dough into 12 parts. Shape into oval rolls and place 3” apart on a greased and floured cookie sheet. Cover and let rise until double in size. Beat egg white and 1 tsp water with a fork until frothy and brush on the rolls.
Peel, core and slice apples. Mix in granulated sugar, raisins, grated lemon peel, lemon Juice, rum, cinnamon and blend together well.
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Roll the dough loaves with a rolling pin, then stretch rolled dough on a strudel sheet with the backs of your hands. Coat 2/3 of dough sheet with buttered breadcrumbs, spread apple filling over remaining 1/3 of dough. Tear off edges, shape strudel into roll by lifting strudel sheet. Place strudel on a buttered baking sheet and brush with melted butter. Bake strudel for 60 to 90 minutes in a 400° to 425° oven.
WŰRST (SAUSAGES) I’m not even getting into how to make your own German sausages since you can buy good wűrst just about anywhere. Here is a little primer about the types of that are available. Notice Ted, none of them have hot peppers! Wűrst, one the most famous products of Germany and it typifies German eating culture. There are over thousands of varieties available. There are 3 main groups of sausages which are divided according to their production method. They are Brühwurst scalded sausages, Kochwurst boiled sausages and Rohwurst preserved sausages. All others are just varieties of these three categories.
SCHWARZWÄLDER-KIRSCHTORTE (Black Forest Cake) 2 1½ 1¼
½ 1½ 2
½ ½ 1
cups flour cups sugar cups milk cup butter tsp baking soda eggs cup cocoa tsp red food coloring tsp vanilla
BRÜHWURST - SCALDED SAUSAGES They are made from finely minced meat, added with bacon or bacon fat and spices. The sausages are quickly smoked and then scalded at a high temperature to seal in the flavor.
KOCHWURST - BOILED SAUSAGES
Filling: 1
21-oz can cherry pie filling, chilled.
All sausages that are made from liver and tongue, and those similar to black pudding are under this category. The most popular examples of Kochwurst boiled sausages are Leberwurst liver sausages and Zungenwurst sausage.
Frosting: 2 1 12
tbl powdered sugar cup heavy cream, whipped maraschino cherries
ROHWURST - PRESERVED SAUSAGES
Cream butter and sugar together. Add eggs, flour, milk, baking soda, cocoa, red food coloring, and vanilla. Blend on low, scraping constantly. Beat 3 minutes on high speed. Pour into two 9 inch round cake pans that have been greased and floured. Bake at 350° for 30-35 minutes. Cool thoroughly. Whip heavy cream with confectioners’ sugar.
Rohwürste are naturally smoked and air-dried to give them a long life. They are usually made from fresh lean pork, bacon and beef. Many of the recipes of these sausages have different origins as they came from different regions. Therefore the spices and seasonings used are specific according to their origin.
Slice each cake round horizontally to make four layers. Place one layer on flat plate.
BRATWURST
Fill pastry bag with whipped cream and pipe a generous ring around edge of cake layer. Fill exposed ring of cake with cherry pie filling. Place third layer on top, and frost entire cake with whipped cream. Crumble the fourth layer into fine crumbs and sprinkle on sides of cake.
It is a German sausage that is made of pork and veal seasoned with ginger, nutmeg and coriander or caraway. Bratwurst is generally found fresh. It must be well grilled or sautéed before eating. However, precooked ones are available as well.
Using whipped cream, pipe 12 rosettes on top of cake and top each with a maraschino cherry.
KNACKWURST Its name came from the German word knack “crack” and wűrst “sausage”. The name well captures the crackling sound the sausage makes when bitten into. It is made of beef and/or pork and well flavored with garlic. IT is
Garnish the center top of cake with the rest of the chocolate crumbs.
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precooked and in short, thick links. It is usually served boiled or grilled with sauerkraut.
American brewers for the most part, owe their successes to marketing and advertising and the herding mentality of the masses rather than to the quality of their product.
WEISSWURST - WHITE SAUSAGE
Before thermometers were invented, brewers would dip a thumb or finger into the mix to find the right temperature for adding yeast. Too cold, and the yeast wouldn’t grow. Too hot, and the yeast would die. This thumb in the beer is where “rule of thumb” comes from.
It is the German word for white sausage¨. It is made with veal, cream and eggs. Traditionally, it is served during Oktoberfest with sweet mustard, rye bread and beer. In Bavaria, weisswurst is never served after noon.
LIVERWURST – LIVER SAUSAGE It is a general term for liver sausages. It refers to wellseasoned, ready-to-eat sausage, which is made from at least 30% pork liver mixed with pork or other meat. There are different textures for Liverwurst, ranging from firm enough to slice to creamy-smooth and spreadable. It can be smoked or plain and may come in large links, loaves and slices. In general, it is eaten as a snack or eaten with sandwiches. Rye bread and crackers suits liverwurst best. The most popular kind of liverwursts is the Braunschweiger.
George Washington was a devout beer lover. In particular, he was fond of the dark, English-style brew known as porter, and always demanded that an ample supply of it be kept on hand at Mount Vernon, his Virginia estate. About 1970, a few entrepreneurs in northern California had a radical notion: American beer didn’t have to be bland and tasteless, the mass-marketed swill that is best described as “liquid air.”
BRAUNSCHWEIGER It got its name after the German town of Braunschweig. It is a smoked liver sausage and enriched with eggs and milk. It is usually served at room temperature as the texture is soft enough to be spreadable.
One pioneer was Anchor Steam, a brewery founded in the 19th century but rejuvenated to greatness after washing-machine heir Fritz Maytag bought it in the 1970s.
BLUTWURST
Soon, small breweries began opening everywhere. By the 1990s, America was awash in microbreweries and brewpubs. Hundreds opened, poorly capitalized and often run by owners with heads for romance not numbers. The wave of bankruptcies and closures that came at the end of the decade was, in retrospect, predictable.
Don’t even go there.
BEER This will come as no surprise to those who know me, but I love beer. Not all beer mind you, but good quality beer, mainly from Europe and the better American handcrafted ales and beer so popular today.
But guess what: the hand crafted brewing business is back on track. There are now more than 1,400 craft breweries in the United States. Nearly 1,000 of those are brewpubs restaurants that make their own beer, with 440 microbreweries and regional specialty breweries.
The swill that is passed for beer by most American manufacturers doesn’t even deserve a mention here with the exception of one: Lite beers. These “beers” deserves mention for no other reason than to illustrate the fraud perpetuated on the American public. This “beer” has in my mind, the distinction of being the worse concoction ever passed as beer. It has all the flavor of a packet of yeast poured into a glass of iced sugar water.
In English pubs, ale is ordered by pints and quarts. So in old England, when customers got unruly, the bartender would yell at them to mind their own pints and quarts and settle down. It’s where we get the phrase “mind your P’s and Q’s”. Later, at the end of the book I list a few that I particularly like in my restaurant section. 392 Cajun In The Kitchen, ©2010, 2013
I will state emphatically that there are no better American beers than the following. I ought to know since I’ve been drinking beer since 1963 and have had it in over 21 countries and 4 continents.
EIN “HELLES” The standard light beer, when you order a “Helles” in a pub or restaurant you’ll most likely end up with a pint. Depending on the brewer it can be quite refreshing. Some beer gardens have responded to the public’s outcry for smaller quantities and now also offer them outdoors, the “real” beer garden only serves the “Maß” one quart. By the way, Germany has laws governing the quantity of liquids served to the public, that is why you will find level markers on each glass. If your Maaß looks like it is not quite 1 liter after the foam settles, just go back and ask for “bitte nachschenken”. The man at the keg will be impressed that you know your way around.
The first two are brewed using the 1516 German Purity Laws and are the best in the US. The remainder are right up there. Christian Moerlein, Cincinnati, OH Gordon Bersch, Hellus & Dunkeles, San Jose, CA Samuel Adams Premium Ale, Boston, MA Tommyknocker Pale Ale, Idaho Springs, CO Fat Tire Amber Ale, Ft Collins, CO Breckinridge Avalanche Ale, Breckinridge, CO
EIN “HEFE WEIZEN” Hefe weizen is the beer of choice in Bavaria. Some weizens are bottle-conditioned and contain some yeast sediment; accordingly, they are labeled as “mit hefe” “with yeast” or as “hefe weizen.” These beers are paleto-golden colored, light- to medium-bodied, and highly effervescent, with a slight maltiness.
Why most American beer is served ice cold. So you can differentiate it from urine. - Uncle Carroll
GERMAN BEER - BAVARIAN STYLE Whether you like or dislike beer you cannot leave Bavaria without tasting the country’s “house” drink. Probably the world’s oldest brewery was built in Fresing 30 miles north of Munich in 1040. Beer is considered a staple, until not too long ago it figured on every menu as a separate food item such as bread to be served with other menu items. But enough theory, on a hot summer afternoon there is nothing like a cold “Maß” 1 quart under a street-side café umbrella.
EIN “MÄRZEN” “Oktoberfest” or “märzen” are terms used interchangeably. They originally referred to a brewing process in which the beer was brewed in March and served in October. This style of beer is amber-red in color, slightly above average in (7%) alcohol, and moderately hopped, and not too sweet.
EIN “DUNKELES”
Let’s get down to some real stats: worldwide one in 3 breweries is located in Bavaria and each one is extremely secretive about its “how tos”. They all blame it on the water they use, the deep and hidden brewery owned wells. There is certainly some truth to it, but what really gives the beer its unique flavor and pizzazz is the hops which are traded as seriously as grapes for wine makers.
Against popular beliefs it is not the most powerful in alcohol contents. It is basically a lager bottom brewed beer containing “toasted” malt. Dunkler bock is sometimes associated with a goat the reason: “bock” in German means “goat”. Christmas bocks often are brewed to be consumed under the astrological sign of Capricorn.
In and around Munich you can test a good 100 different types of beers, with all the special festivities and religious events a different type is brewed. Duke Wilhelm IV of Bavaria decreed the world’s oldest food purity law in 1516 there were some economic reasons involved of course. Today that same law is still very much in force. The blue Bavarian sky has somewhat darkened when the European community decided that Germany must allow imported beers previously outlawed, beers made of rice and other “unpure” ingredients. You can only taste a beer’s original flavor when it is not pasteurized and that is what you will be ‘drinking’ here exclusively.
EIN “DOPPELBOCK” Bock is term used for a stronger beer doppel meaning double even more so. Fasting monks found an ingenious way of compensating the lack of food, they started brewing very strong beers, sometimes called Öster Bier or Easter beer. We just called them ‘kick-butt beer’. It wasn’t unusual for them to be around 12-15%.
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EIN “EISBOCK” The strongest of the bocks, eisbock is created by freezing the beer and removing some of the ice. This has the result of concentrating the beer, thereby making it heavier, more alcoholic, and sweeter-tasting. The beer is very full-bodied, is amber to black in color, and has low bitterness, with fruity and ale-like flavors. EKU ‘28’ was a common eisbock. EKU “28” is made entirely from pale malt and is laagered for 9 months at temperatures between -2 and 0ºC. It was 28% alcohol. Approach very carefully……
ANDECH’S MONASTERY & BREWERY In my humble opinion, this is one of the finest beers in the world. Proof exists that beer has been brewed at Andechs Monastery since 1455 following the founding of the Benedictine Monastery on Andechs Mountain by the Wittelsbach Duke Albrecht III. Since then the Benedictine monks have continuously cultivated and refined their brewing tradition. And that tradition of the monks brewing art is alive and well today. Every year approximately 100,000 hectoliters (18 million half-liters of beer) are brewed at the foot of the Holy Mountain. About 10% of this is served in the Bräustüberl, a stone fenced outdoor pub near the Monastery.
There are few experiences in the world that compare to having an Andech’s bock and open-fired Schweinshaxe, a 300+ year-old recipe for roasted pork hock at the Bräustüberl overlooking the Königsee (King’s Lake) with the Holy Mountain in the background. Oh, I do miss it.
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CHAPTER 35: ADULT BEVERAGES
Distilled at no more than 160 proof
"I feel sorry for people who don’t drink. When they wake up in the morning that’s as good as they’re going to feel all day." - Frank Sinatra
Aged in virgin, charred white oak barrels for at least 2 years
Barreled at no more than 125 proof
Have nothing added to alter flavor or color
THE PREFECT CURE FOR A HANGOVER
And it helps if it is made in Bourbon County, Kentucky, but not required. Why?
Believe it or not, this actually works. Dr. Harold Brown, a professor of mine at Austin Peay gave this to us one day in class. An old Tennessee moonshiners son who was a real hero in WWII (Distinguished Service Cross, Silver Star and 2 Purple Hearts); with the GI Bill became a PhD in Biology. Great guy. Anyway. You will need orange juice, sugar and salt and two aspirin. No, you do not need more alcohol, this would only help temporarily but you're basically in pain because you're dehydrated. The trick behind this drink is that it is isotonic. By that I mean the drink has the same salt concentration as your cells in your body and your blood. This drink will help the body to replace fluid and minerals it lost while drinking
It’s the water, sweet water to be exact. In the late 1700s when Elijah Craig shipped his whiskey, made with the local spring water and aged in charred barrels to New Orleans, they asked him what he called his magnificent whiskey. He replied “Bourbon”, for the name of the county where he lived. The local “branch water” is the main reason why Bourbon is produced almost exclusively in Kentucky. Not just any water, but limestone filtered water that has no iron. Old timers call it “sweet” water and it is plentiful in that part of Kentucky. Here are just a few reasons for keeping a bottle of Bourbon in the liquor cabinet. Oh, by the way, my favorites are Marker’s Mark, Old Charter and Old Grand Dad, in that order.
CAMPARI SPRITZER
Step 1. Fill your pint glass with half a pint of orange juice Step 2. Add a pinch of salt and a tablespoon of sugar and stir. Step 3. Add half a pint of cold water and enjoy with the two aspirin!
I discovered this in Italy. Imagine that. Seriously, I actual had this for the first time in Venice at a café at the Piazza San Marco just outside the Basilica di San Marco. It was in July, hot and muggy. This made it all better. To a tall glass with ice add 2 shots Campari and fill with seltzer. Garish with a lemon twist.
BOURBON
Use the bitters and not the sweet stuff. This will be one of your favorite summer drinks. I promise.
Bourbon is the official spirit of the United States, by act of Congress, - 1892 Why doesn't that surprise me?
LEMONADE
You might have gathered by now that I have an appreciation for good whiskey whether it be from Scotland, Ireland or the great state of Tennessee. However, I do enjoy the king of all whiskey: Bourbon. The only damn thing of any value to come out of Kentucky.
Here’s another refreshing treat from the old South. This was most definitely brought out of the Caribbean by slaves. 1½ cups sugar ½ cup boiling water 2 tsps grated lemon rind* 2 cups fresh lemon juice 5 cups cold water Garnish with lemon slices
It is truly unfortunate that it comes from a state where having actually met your Daddy or knowing who he was, is so rare. What makes a whiskey a Bourbon?
Stir together sugar and dissolves.
In order to be a Bourbon, a whiskey must: Be made with at least 51% corn the rest is rye or malted barley.
½ cup boiling water until sugar
Stir in lemon rind, lemon juice, and 5 cups cold water. Chill 8 hours. Garnish, if desired.
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* Lime-Substitute: 2 tsps grated lime rind for lemon rind and 2 cups fresh lime juice. Garnish with cherries………
Stir together concentrates in punch bowl. Add remaining ingredients, stirring gently. If you prefer a punch that is less sweet, just add additional sparkling water to taste.
HURRICANES
TWO SISTERS TODDY
This is the drink that made the French Quarter’s Pat O’Brien’s famous. Several hundred of these are made each hour during Mardi Gras. 2 ozs amber rum ¼ cup passion fruit juice 1 tsp superfine sugar ½ tsp grenadine Juice of ½ lime Cherries and orange slice to garnish Ice cubes
From the Court of the Two Sisters, New Orleans, LA ½ ozs strawberry liqueur ½ ozs Grand Marnier® 1 ozs Southern Comfort® Crushed Ice Lemon Twist
HOT RUSSIAN TEA This stuff will keep you warm even in the middle of winter in Moscow. I once remember long ago pulling CQ at Ft. Ord, California, one of the coldest places on earth outside Kamchutka, Russian Serbia. Jean fixed me a quart of this with just a tad bit of 151° rum to make it interesting. I don’t really remember being cold that night….. 4 quarts water 1 cup sugar 1 cup light rum 4 2-inch cinnamon sticks 2 12-oz cans frozen pineapple & orange juice concentrate, undiluted 1 12-oz can frozen lemonade concentrate, undiluted ⅓ cup unsweetened instant tea powder
In a cocktail shaker mix the rum, passion fruit juice and sugar until sugar is dissolved. Add the grenadine, and lemon juice and stir to combine. Add the ice cubes and shake. Strain Hurricane into a cocktail glass. Garnish with orange and cherries.
HURRICANE CAROLINE She was a bitch, ergo the 151° rum. 2 shots orange juice ½ shot 151° rum 1 shot white rum 1 shot spiced rum 1 shot coconut Rum 2 shots cranberry juice 1 slice of lime
Bring 1 quart water, sugar, and cinnamon sticks to a boil in a large Dutch oven over medium-high heat, stirring until sugar dissolves. Stir in remaining 3 quarts water, frozen concentrates, and tea powder. Cook until thoroughly heated. Serve immediately; garnish, if desired.
Mix all but 151° with ice. Place lime at bottom of glass (this is your house after Caroline) and pour into Collins glass. Float 151° on top. Three Hail Mary’s would be appropriate at this time.
CHAMPAGNE PUNCH
TENNESSEE SOUR MASH WHISKEY
Did this originate in the South? Who knows? Who cares? To me, it’s a waste of good Champagne, but every cookbook should have at least one recipe for punch. I’ll take a beer anytime. 1 can frozen pineapple-orange juice concentrates, thawed and undiluted 1 6-oz can frozen lemonade concentrate, thawed and undiluted 1 12-oz can or 1½ cups ginger ale, cold 1 750-milliliter bottle chilled Champagne 2 cups bottled sparkling water, chilled
What’s the difference between Bourbon and Tennessee Sour Mash? Everything. Tennessee Sour Mash means only one thing: Jack Daniels®. The first major difference is the charcoal. Charcoal-mellowing refers to a process used to make Tennessee whiskey, such as Jack Daniel’s. The process involves slowly dripping the newly made whiskey through giant containers hard-packed with 10 feet of sugar maple charcoal. The process takes ten days, and during this time the whiskey absorbs the essence of the charcoal, refining the spirit and giving it a unique flavor and aroma. 396 Cajun In The Kitchen, ©2010, 2013
Also lets shoot down a myth. “Sour Mash” is not the designation of a special type of whiskey, as most people think. Instead, the name refers to the similarities between making whiskey and making sourdough bread. In both processes, a portion of the previous batch is used to start the next batch in order to promote consistency. Every bourbon and Tennessee whiskey is made using the sour mash process.
farm and we made apple butter the same way they have been doing it for over a hundred years. These were true Appalachia hill people, values and all. Things were done the same way their great-grandparents did it over 100 years earlier. I took my turn at the huge black kettle and stirred for a ½ hour or so. Boring? No way! You see while you stirred, you got to have a special drink. It was very simple. First you take a double shot of Jack Daniels® in a glass and then added 8 to 10 ounce of cold apple cider, no ice, just pure homemade apple cider. It was about 35 digress that day, so it was cold Believe it or not they called it AppleJack. And then we had homemade apple butter on biscuits with country ham cured and smoked right there on the farm. Bon Dieu….
It’s in the barrel. Jack Daniel’s Whiskey barrels are assembled from American White Oak, and that’s because American White Oak just happens to have the right combination of compounds to create the tastiest whiskey. These compounds, referred to as such because they have really confusing names, are exposed when the insides of the barrels are charred by open flame.
ROCKY TOP SIPPER
As the whiskey ages inside the barrel, the wood contracts and expands as everything does with changes in the surrounding climate. The whiskey is allowed to move in and out of the wood as this happens, and the exposed compounds mix with the whiskey. The mixing gives the whiskey a smoky flavor and an amber tint.
This is pretty good if you like it tart and sassy. Otherwise, it’s a waste of good Jack. 1 Part Jack Daniel’s® Tennessee Whiskey 1 Part triple sec 1 Part cranberry juice 2 Parts grapefruit jice
Before we get into a few Jack cocktails, let’s get one thing perfectly understood. There are only two ingredients needed for the perfect adult beverage:
LOTS’A BLOODY MARY 1 1 1
Ice and Jack Daniels®. On rare occasions, Coke® is the only other ingredient needed…… Everything else is just fluff. Well, here’s some fluff.
¼
JACK DANIEL’S® TENNESSEE TEA
1
¼
To hell with Long Island. This is the best ‘T’ you can find and we know a thing or two about the “T” in Tennessee. 1 part Jack Daniel’s Tennessee Whiskey 1 part triple sec 1 part sour mix 2 parts Coke® Lemon twist for garnish
2 1
46-can v-8 juice 29-oz can tomato juice 12-oz real lemon juice cup Tabasco®, more if you like tsp horseradish. cup Lea & Perrins Worcestershire Sauce® tsps celery salt fifth cheap 80° vodka
Why do people use expensive Russian or Finnish vodka for BMs? Put the good stuff in the freezer where it belongs and use inexpensive vodka for this. You can’t taste it so why waste the good stuff. Mix all ingredients together. Serve well chilled.
APPLEJACK
BLOODY MARY, NEW ORLEANS STYLE
A long time ago I spent a week in the fall with my college roommate from a very small town called Erwin in the east Tennessee hills. We rode horses up into the Smokey Mountains and camped out while hunting deer we both got small spike bucks and later that week I got to ride one of his uncle’s Tennessee Walking horses. That is not an experience I would recommend for the weak of heart or butt.
1½ 1 1 2
ozs 100º vodka tsp prepared horseradish, any color tsp splashes Worcestershire sauce dashes Tabasco® ¾ cup tomato juice 1 med-sized pickled pepper, skewered, with Sugarcane or toothpick Creole seasoning to taste
On a cold Saturday morning before we returned to school, his family of about 40 people gathered on his grandfather’s 397
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Place ice cubes in an Old Fashioned glass until it is twothirds full. Add the vodka, horseradish, Worcestershire, hot sauce, and vegetable juice. Cover the glass with a shaker, shake well, then let rest in the shaker. Wet the rim of glass and coat the entire rim with Creole seasoning. Pour the drink back into the glass and garnish with the pepper and okra.
Combine gin, rum, tequila, vodka, triple sec, and the cooled lemon simple syrup in a cocktail shaker filled halfway with ice cubes. Shake well. Strain into 2 ice-filled Collins glasses and top with the cola. Gently stir to combine. Garnish with fruit slices and serve immediately.
KANSAS CITY ICE WATER ¾ ¾ ½
oz gin oz vodka oz lime juice 7-Up® soda Cherry
BLOODY HELL!, MARY Bartenders at Commander's Palace in New Orleans skewer the garnish on a stick of sugarcane, but a wooden skewer works too. Caution: On a scale of 1 to 10, this is about a 8.5 1½ cups chilled vodka 8 tsps prepared horseradish 8 tsps Worcestershire sauce 14 drops Tabasco® Sauce 4 cups tomato juice 2 tbls lemon juice Garnishes: pickled okra, cherry peppers
Pour gin, vodka and lime juice over ice in a highball glass. Fill with 7-up, and serve with cherry.
SPŌDIE ODIE DANGER! Will Destroy Many Brain Cells! The absolute best thing for a hot summer picnic or tailgate party or birthday party or poker game. It will even kick start your car on a cold morning……. 1 gallon picnic jug 1 fifth of 190º pure grain alcohol 6 12-oz bottles of lemon-lime soda 1 12 oz bottle of Real Lemon® concentrate 1 lemon, sliced Lots of ice
Whisk together first 5 ingredients in a large pitcher until well blended. Place ice cubes in 8 old-fashioned glasses, filling 2/3 full. Pour mixture evenly into glasses. Garnish, if desired.
LONG ISLAND ICED TEA This was really popular in the late ‘70’s. You don’t see it very much anymore. That’s a shame ‘cause while potent, it is very tasty.
Mix in gallon jug with ice. Be very, very careful with this…..
TENNESSEE HOT TODDY
When we first moved to Georgia, our next door neighbor was a Southern Baptist minister. I always wanted to offer him some ‘sweet tea’ and give him one of these. Jean wouldn’t let me….. ¼ cup sugar ¼ cup water ½ tsp grated lemon rind 2 tbls gin 2 tbls light rum 2 tbls white tequila 2 tbls vodka 2 tbls triplesSec ½ cup cola beverage 2 lemon or orange slices, for garnish
Got a cold. I got a cure. Well you won’t care about the cold anyway…. Jack Daniel’s® Tennessee Whiskey Spoonful of honey Twist of orange peel Shot of Triple Sec Cinnamon stick A good squeeze of fresh lemon juice Boiling water In a heavy mug pour in a good shot of Jack Daniel’s. Add a spoonful of honey, a cinnamon stick and lemon juice. Top with boiling water; stir. Add Triple Sec and orange peel. Sit down. Relax. Enjoy
In a small saucepan combine the sugar, water, and lemon rind. Bring mixture to a boil and cook, stirring, for 1 minute, or until the sugar is dissolved. Remove from the heat and cool. Strain and discard lemon zest.
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1 2 1
dash black pepper tsps Worcestershire sauce tsp Tabasco® ½ tsp celery salt 1 tsps each, lemon & lime juice Freshly ground black pepper, to garnish Celery sticks, to garnish
CHATHAM ARTILLERY PUNCH The Chatham Artillery is the oldest military organization in Georgia. Regimental functions were always a hit when this rather stout punch was served. 2 cups sweet red wine 2 cups strong tea 1 cup rum ½ cup packed brown sugar ½ cup rye whiskey ½ cup orange juice ½ cup gin ¼ cup brandy ½ cup lemon juice 1 bottle dry champagne
In a small pitcher combine tomato juice, vodka, Worcestershire sauce, hot sauce, pepper, celery salt, lime juice, and lemon juice and stir to blend well. Divide the mixture between two highball glasses containing ice, and garnish with celery.
CHESAPEAKE MARY 12 12 8 2 1 1 2
ozs clam-tomato juice, chilled ozs cocktail tomato juice ozs 100º vodka ozs lemon juice healthy shot of Tabasco® tsp Old Bay® seasoning tsp Worcestershire sauce ½ tsp horseradish Dash black pepper
Mix all ingredients except champagne. Cover and Refrigerate for several days. Stir in champagne just before serving. Prepare to repel boarders. or anything else for that matter….
JIMMY BUFFET’S MAI TAIS 1 1 1
½ ¼ 1 1½
oz 151° rum oz dark rum oz pineapple juice oz orange juice oz grenadine oz lime juice ozs triple sec
Combine and serve over ice. Garnish with celery sticks. I know folks that make this drink with an extra shot of Tabasco®; pour it into a juice 4-oz glass without ice; drop a raw oyster in it and down it in one shot. They’re called CHESAPEAKE OYSTER SHOOTERS. Yummy.
THE PERFECT MARTINI
In shaker, shake with ice and pour in margarita or martini glass. Garnish with orange peel.
I am amazed at how many Gen-X bartenders don’t know how to make one of these. The trend today is adding anything and everything to a ‘Martini’. Martinis are made with gin not vodka and gin comes either from India or Great Britain. Well, here is the original and frankly you cannot improve perfection, so why screw around with it…… 4 oz Bombay Sapphire Gin ½ oz Martini & Rossi Dry Vermouth Ice
And finally, what every Bulldog fan needs after playing Tennessee…..
SOUR PEACH This is an appropriate drink for Georgia BullDawg fans after they leave Knoxville.
Over ice add: 1½
½ 3 1
ozs vodka oz peach schnapps ozs of cranberry juice crying towel
Put vermouth in shaker, swizzle around until all sides are covered. Put out remainder. Add gin and ice, shake and pour strained, into chilled martini glass. Add olive.
THE PERFECT BLOODY MARY
Perfect.
Noon-time kickoffs make this an absolute necessity at tailgates parties. 6 ozs V-8 Cocktail Juice 3 ozs vodka
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A SOUTHERN BELL
THE PERFECT LIME COOLER
1 part whiskey 1 part Bourbon 1 part orange juice 1 part lemon-lime soda Splash grenadine Orange slices, for garnish
On those really hot days at the beach, nothing is better than gin & tonics. This however, comes real close. 3 oz gold rum 1 slice lime, squeezed 1 can Fresca® Take a tall glass with ice, add rum, lime and fill with Fresca®. Stir. Sip. Sit back & relax mon…..
In a large pitcher filled with ice, combine all ingredients except orange slices and stir thoroughly. Pour into individual highball glasses. Garnish each glass with an orange slice and serve while cold.
SOUTHERN SWEET TEA Some say sweet tea made its debut at the 1904 World’s Fair, but it really probably started the moment some thirsty sipper in Mobile, Alabama poured freshly brewed hot tea over chipped ice, “Shazam! The greatest thirst quencher in all history explodes like a clap of thunder on the dark surface of Southern consciousness In the vernacular of the South of not so long ago, there was no such thing as sweet iced tea. There was just tea, always sweetened in a jug or pitcher with cane sugar, always poured over ice. Southerners love this drink most when it’s fresh, cold, and sweet.
HIMALAYA SUNRISE ½ 4 2 8 4 1 1 8 5
What’s the secret to making good iced tea, Southern style? It really is simple to make, just remember to make it strong and make it sweet. Simple. 6 cups water 4 family-size tea bags or 12 individual bags 1¾ cups sugar.
bottle dark rum ozs sweet vermouth ozs Cointreau® ozs strong jasmine tea, cold ozs lime juice whole lime, chopped up, with its peel oz raspberry syrup drops bitters, drops orange bitters.
Ice to fill; shake hard, then let it sit in refrigerator to blend for 3 hours.
THE PERFECT MANHATTAN 1 lemon twist 4 ozs Bourbon whisky 1 oz sweet vermouth 1 maraschino cherry 1 dash cherry juice Dash angostura bitters
Bring 6 cups water to a boil in a saucepan; add tea bags. Boil 1 minute; remove from heat. Cover and steep 15 minutes. Remove tea bags, squeezing gently. Add sugar, stirring until dissolved. Pour into a 1-gallon pitcher, and add enough water to fill pitcher. Serve over ice. A sprig of mint works well also.
Pour 1 drop of bitters in a tall stemmed cocktail glasses and swirl to coat the inside of the glass. Pour any remaining bitters from the glass. Rub the lemon peel over the rim, place inside the glass. In a cocktail shaker, combine the Bourbon, vermouth, and 6 cubes of ice. Shake well until mixed and chilled, about 30 seconds. Strain and garnish with stemmed cherry and serve. For a change try THE PERFECT CANADIAN. Use Crown Royal instead of Marker’s Mark.
DICKEY FARMS® PEACH ICED TEA Everyone knows the Georgia Peach, and Dickey Farms has been growing them since 1897. They have great recipes to try including Peach Iced Tea. 3 11-oz cans peach nectar 1 cup sugar 2 quarts brewed tea ¼ cup fresh lemon juice Stir together all ingredients; chill until ready to serve
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freeze—and you are a heartbeat away from the brightest G&T you’ve ever tasted.
THE PREFECT MARGARITA 1 6 3 2
6-oz can frozen lime juice concentrate ozs tequila ozs Grand Marnier® it’s the secret! ozs kosher salt for rims of glasses
ANOTHER GREAT BEACH DRINK: SEA BREEZE One of many vodka-based drinks savoring the sea and shore, this cocktail is a modern variation of the classic screwdriver. Typically served in a highball glass, the addition of cranberry and grapefruit juices add a fruity and refreshing quality to the vodka flavor. Though the origin of the Sea Breeze is unknown, recipes from the ‘30s show it once contained gin. 2 ozs vodka 2 ozs cranberry juice 2 ozs grapefruit juice Lime wedge
Place the lime juice concentrate in a blender. Add the tequila and Triple Sec, fill the blender to the top with ice cubes, and run the blender until the mixture has a slushy consistency. Pour the salt onto a small plate, wet the rim of each glass, and place the wet rim onto the salt so that it coats the rim. Oh boy……
PETE FOUNTAIN’S PERFECT HURRICANE COCKTAIL 12 12 10 10 10 3 1
ozs light rum ozs dark rum ozs grenadine, or passion fruit syrup ozs fresh orange juice ozs sour mix, or fresh lime juice tbls superfine sugar, or more to taste large orange, cut into ¼” thick slices
Fill a highball glass with ice. Pour the vodka, cranberry, and grapefruit juice over the ice. Stir gently. Squeeze the lime into the drink, then drop it into the glass.
PARTY DRINKS CRAN-RASPBERRY SPRITZER
You can use the cheapest rum you can buy. You just waste quality rum in this drink.
4 3 1
Mix all the ingredients in a tall pitcher or large pot and stir to dissolve the sugar. Pour into a punch bowl and add the ice cubes and orange segments. Serve in tall glasses over ice with straws.
cups cranberry Juice, chilled bottle sparkling wine, chilled cup raspberry vodka
Combine juice and vodka in bowl. Float raspberries and orange slices. When ready to serve, fill champagne flute about 1/3, then fill with sparkling wine. Garnish with raspberry.
GIN & TONIC When summer rolls around and it’s hot outside, sometimes nothing is more appealing than the classic Gin & Tonic. This is Jean and my beach drink. Whenever we head for the beach we always have a generous supply of limes, gin & tonic.
ALOHA SUNRISE 8 1 2 2
BTW, use cheap gin. All you taste is the Jumpier berries and the tonic. You don’t need to pay $60 a quart for gin. The stuff I use costs $9 for a ½ gallon. Save the good stuff for martinis.
cups pineapple juice, chilled btl sparkling wine, chilled cups guava juice, chilled cups ginger ale, chilled
Mix in punch bowl, garnish with pineapple wedges. Add a couple of shots of Triple Sec for a slightly orangey taste.
PLANTER’S PUNCH 12 ozs light rum 6 ozs peach flavored vodka 24 ozs orange juice 1 btl champagne 1 tbl sugar 2 ozs grenadine Juice of 2 limes
Use a gin with a relatively low percentage of alcohol; percentages in gin can go over 50%, and that makes the drink way too “hot” for my palate. The English-made gin Plymouth used to be available in the U.S is remarkably low with 41.2% alcohol, making it perfect for a perfect Gin & Tonic. The choice of tonic is also important. You can’t go wrong with Schweppe’s Tonic Water.
Mix in punch bowl with line and orange slices.
Avoid a diluted Gin & Tonic by using Tonic Water ice cubes! Simply pour some Schweppes into your ice cube tray, let it
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MINT JULEP
MARGARITA MARY
2 tsps sugar 2 tsps water 2 ozs Bourbon 6 to 8 mint leaves Finely crushed ice
Brunch will never be the same after you’ve tried on of these babies… It’s a cross between a Bloody Mary and a Margarita. Trust me, it works. 10 ozs tequila 12 ozs tomato juice I prefer V8 12 ozs orange juice 6 ozs lime juice 3 ozs grenadine 2 tsp Worcestershire 1 tbl Tabasco® Dash of salt and allspice Orange slices for garnish Add it all to a pitcher, stir and pour over ice.
Combine sugar, water, and mint leaves in the bottom of a silver goblet or tumbler. Crush the mint gently with the back of a spoon; it is not necessary for the sugar to dissolve. Add approximately 3/8 cup of finely crushed ice and pour the Bourbon over. Do not stir or shake, but let stand a few minutes until the container frosts over.
HOMEMADE LIBATIONS You like doing-it-yourself? Ok try some of these. Be careful, some of them are definitely high-test……
THE ORIGIN OF THE COCKTAIL
Most homemade liqueurs start with vodka. This spirit is an ideal base for liqueurs because it's colorless and flavorless, making it the perfect blank canvas. Try creating some of the most popular liqueur flavors, like coffee, amaretto, and Irish cream--they all rely on vodka for their kick. Or, you may prefer to infuse the subtle essences of herbs, spices or fruit. Don't be afraid to experiment with rum, tequila, gin, brandy, and whiskey infusions as well.
This is the quintessential New Orleans cocktail. There are those who say this is the first cocktail, period. There’s a lot of dispute over this, but it’s certainly the first to appear in New Orleans, which has been acknowledged by many as the home of the cocktail. This drink was invented by Antoine Amide Peychaud, a Creole apothecary who moved to New Orleans from the West Indies and set up shop in the French Quarter in 1793. He dispensed a proprietary mix of aromatic bitters to relieve the ails of his clients. Peychaud’s Bitters are still made in New Orleans and sold today, and in the early part of the 19th Century he became famous for a toddy he made for his friends. It consisted of French brandy mixed with his secret blend of bitters, a drop of water and a bit of sugar. He served his drink in the large end of an egg cup that was called a coquetier in French, and some say that the Americanized pronunciation of this as “cocktail” gave this type of drink its name.
CHRISTMAS SPIRIT Oh, somewhere around Thanksgiving, take a fifth of Jim Beam and remove about two ounce over ice preferably. To the bottle, add 2 cinnamon sticks, 1 whole nutmeg crushed and 6 cloves. DO NOT DISTRUB until Christmas. Add it to your eggnog. It’s called Christmas spike in Kentucky. We call it Christmas Spirit.
CHERRY LIQUEUR
THE ORIGINAL SAZERAC COCKTAIL
Cherry liqueurs are among the easiest liqueurs to make at home, and it is also easy to obtain a flavor which is comparable with commercial cherry liqueurs. Homemade cherry liqueurs may be served with ice, and may also be used for making cocktails. 1 pound sour cherries 1½ cups pure grain alcohol (180°) 1½ cups water 1½ cup sugar
Take two heavy-bottomed 3½ -ounce bar glasses; fill one with cracked ice and allow it to chill while placing a lump of sugar with just enough water to moisten it. Crush the saturated lump of sugar with a bar spoon. Add a few drops of Peychaud’s Bitters, a jigger of rye whisky and several lumps of ice and stir briskly. Empty the first glass of ice, dash in several drops of Herbsaint, twirl the glass rapidly and shake out the absinthe. Enough of it will cling to the glass to impart the desired flavor. Strain into this glass the rye whisky mixture prepared in the other glass. Twist a lemon peel over the glass, but do not put it in the drink.
Wash and check the cherries and remove stems. Place them in a jar, add vodka, cap with tight lid and mix. Stir daily during the first 7 days; then at least once a week for 3-4 weeks.
You can find Peychaud’s Bitters at: http://www.sazerac.com 402
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Add sugar, and stir until most of it has dissolved. Stir again at least once a week for 3-4 weeks. Filter the mixture of berries and alcohol and transfer the liquid to a bottle. After three months strain the liqueur thru cheese cloth. Add some more sugar if necessary. The liqueur should mellow for at least 4 months before drinking, preferably for 8 months.
moisture will make them spoil. Rinse cranberries and chop in blender. Combine all ingredients in jar and steep for 4-5 weeks. Strain and filter. Ready to serve. Note: Cranberries can tend to have a bitter taste; more sugar syrup can be added during the first steep or if after, let sit an additional week.
The color of the cherry liqueur is ruby-red and the flavor is delicious. This recipe can also be used with sweet cherries, but the flavor will then be slightly different.
HOMEMADE AMARETTO 1 1
cups bottled water cups white sugar ½ cup dark brown sugar 1 fifth of Seagram’s vanilla 80° vodka 2 tbls almond extract ½ tsp vanilla extract Combine water and sugars in a saucepan over medium heat. Heat until the mixture is boiling, and all of the sugar is dissolved. Remove the pan from the heat and let the mixture cool for 10 minutes. Stir vodka, almond extract and vanilla extract into the mixture. Store in a sealed bottle(s) for a minimum of 6 weeks. .
If you wish to make a liqueur with a stronger hint of almond flavor you should pit ⅓ of the cherries, brake them with a hammer, and add the broken piths together with pitted cherries and whole cherries when making the liqueur.
HOMEMADE IRISH CREAM This recipe is a very rich, delicious drink for adults. Everyone loves it at parties! Ii is usually mad around Christmas or Easter, but it is great all year-round! Serve this drink over ice, garnished with a candy cane or whipped cream. 3 eggs 1 14-oz can sweetened condensed milk 3 tbls chocolate-flavored syrup 2½ tbls instant coffee granules 16 oz half & half 1 tsps vanilla extract 1 tsp almond extract 1¼ cups brandy
PERFECT SANGRIA ½ ¼ ⅓ ⅓ 1
½ ½
In an electric blender, combine eggs, sweetened condensed milk, chocolate syrup and coffee granules. Blend for 3 minutes.
16
cup brandy cup freshly squeezed lemon juice cup frozen lemonade concentrate cup fresh orange juice bottle Cabernet Sauvignon cup peach schnapps cup triple sec ozs 7-Up
Sliced Fruit: lemon, orange, pineapple, peach, and lime. Combine ingredients in a glass pitcher and add the sliced fruit. Refrigerate overnight.
Add creamer, vanilla extract, almond extract and brandy to the mixture in the electric blender. Blend for 12 minutes. Refrigerate the mixture overnight. Strain the Irish Cream through a cheesecloth, and then serve.
HOMEMADE CRANBERRY LIQUEUR 1 1½ 1½
½
pound fresh cranberries cup 100° vodka cup sugar syrup lime, scraped peel
Look for bright, plump cranberries, avoiding soft, crushed, or shriveled ones. Season is Sept. to Dec. They will keep in the refrigerator for 4-8 weeks (can also be frozen), but DO NOT wash them until ready for use as 403 Cajun In The Kitchen, ©2010, 2013
CAJUN COUNTRY
CHAPTER 36: MY FAVORITE PLACES TO EAT
Lafayette, the heart of French Louisiana.
PREJEAN’S North Lafayette, LA
Over the years I have eaten at some of the best and worst restaurants, literally all over the world. This is a list of my favorites, not in any particular order. I do however give reasons why I like them so much. If you are ever in any of these areas and want to eat out, try one. If you aren’t extremely pleased with the food and the service, I’ll be very surprised. But I ain’t picking up the tab…..
The ambience is pure Cajun-French. “Big Al” the fourteen foot alligator captured in the Louisiana swamp of Grand Chenier, sits in the middle of the dining room guarding the culinary medals. Live Cajun music plays nightly while the staff serves up the Cajun seafood dishes that have made Prejean’s so famous.
CAFÉ VERMILIONVILLE
WHAT'S A GOTTA?
Lafayette, LA
This is the designation of one of my ten places in the world to eat. When you see the GOTTA, it signifies a place where I think you will have one of the better meals of your life. But it's only my opinion…..
The original Inn was built in 1818, the current restaurant opened in 1981. If you can get by the Blue Cheese Oysters half-shell topped with melted Maytag Blue Cheese® try The Creole Bronzed Shrimp.
BOSTON
FESTIVALS ACADIANS
This is the easiest one of them all. If I lived in Boston, there is only one place I would ever go out to eat. This is one of my favorite restaurants in the world.
UNION OYSTER HOUSE
Lafayette, LA C’est bon that’s good is the best way to describe authentic Cajun and Creole cooking and nowhere in the world is the variety greater than at Festivals Acadians’ Bayou Food Festival. Seafood lasagna, crawfish beignets, crawfish fettuccini, shrimp jambalaya, fried crab cake with crab sauce, sweet potato pie, shrimp friant, gatoron-a-stick my favorite homemade Boudin and bread pudding with rum sauce - you can find all this and more as the area’s best restaurants turn out to showcase their finest specialties. Dance to a traditional Cajun waltz. Two-step to the upbeat rhythms of accordions and fiddles. It truly is a lot of fun.
GOTTA
Location: 41 Union Street, Boston, MA Born almost two centuries ago, The Union Oyster House’s traditions remain unchanged. It doesn’t matter what you order ‘cause it will be as good as you have ever had, anywhere. However, may I suggest starting with the Oyster House Clam Chowder. Made today just like it was in 1826 when UOH opened. Followed by ½ dozen oysters on the ½ shell and an order of steamers for one (about 18 cherrystones). Then of course a 1½ -2 lb lobster.
CALIFORNIA
To drink might I suggest a Chardonnay heavy on the oak, perfect with the saltiness of the seafood. Naturally a good Champagne will work as well.
Because I have worked for several companies in the last 25 years headquartered in northern California, I have been to dozens of restaurants from the Monterey Peninsula to the Napa valley.
To finish there is Boston Cream Pie with an espresso for Jean and for me, Irish coffee with Jameson’s of course.
Most of them have been very good, some extremely good. But, I don’t like California. I am, as you may have gathered, somewhat conservative and very Republican. I like nothing about the liberalism that dominates the California mindset. I don’t like the Left Coast so I have a low opinion of most of my eating experiences there.
I have actually had this exact meal. Several times. Now I merely dream about it. Oh, but what dreams!
Around 1988, I was with a group of businessmen at a very up-scale bar in Santa Clara. We were enjoying very expensive 20+ year old single malt scotch and real Cuban
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cigars (somebody had recently been to Toronto). Expense accounts, you know
perfectly marbleized beef is aged up to 4 weeks to ensure tenderness and flavor. And they make, at your table as well, one of the best Classic Caesar Salads I have ever had. They still do unless the food Nazis have made them stop doing it….
This was right at the time the behavioral Nazis were taking over the state. The bartender, who I will call Brucie, was gay and very obvious. He was thrilled with the ‘shock effect’ he was trying to present to us Midwestern hicks.
TON KIANG
We on the other hand. Completely ignored him which is why I believe he did the following. As he walked by me behind the bar, he reached over the bar, plucked a $35 Cohiba Cuban cigar out of my hand, crushed it in an ash tray and stated “Someone complained about the smell and besides they’re not good for you.” The only reason he is still alive today is because of the laughter from my friends at the expression on my face. My level of disbelief completely paralyzed me. After a 30 second discussion with the restaurant manager centering around assault, disembowelment, murder and serious destruction of privates (his & Brucie's) the house paid for our night there, dinner, the scotch and cigars, around $600 worth. Not bad, but I still wanted to kill that SOB.
San Francisco On weekends, nine chefs do nothing but turn out tons of dim sum steamed and fried dumplings containing a wide array of fillings at this large Hakka-inspired spicy restaurant in the Richmond District. It’s the best dim sum in the city that is one hell of a statement since there are over 1,000 Chinese restaurants in SF, and it’s become so popular that it’s available day and night. The dining room is large and pleasant, but the focus is on the food. Also parking is a holy terror anywhere around the district. Leave your car at the hotel and take a cab. As a side note: they carry the largest selection of Chinese beer and the Chinese version of sake rice wine in America. Thought you’d like to know that.
I have never liked the land of fruits and nuts since that episode.
THE SPINNAKER
THE FISH MARKET
Sausalito
Palo Alto
Only a minute’s drive across the Golden Gate Bridge, the Spinnaker features a panoramic view of the San Francisco bay, Belvedere, and the Sausalito waterfront. There are a couple of things you have got to have here: the Spinnaker Paella, absolutely unbelievable and enough to feed two or the Grilled Scallops; fresh rightout-of-the-bay-that-day scallops grilled in butter, garlic and lemons wrapped in palm leaves covered with an unforgettable sauce…. Great view of the bay and the food is equal to the view. It’s best that you be on an expense account when you go there.
Supported by their own fishery, fishing boat, and partnership in an oyster farm, The Fish Market serves fresh, high-quality seafood and operates nine restaurants, some featuring sushi bars and oyster bars and retail seafood markets in Palo Alto, Santa Clara, Del Mar, San Mateo, Phoenix, San Diego, San Jose, Irvine and Mission Valley. I once sat across the wall watching them cut up every kind of fish known to man including a nine foot Mako shark. Occasionally the butcher would pass us a sample. I learned to love sushi here.
COLE’S CHOP HOUSE
GOTTA
ALFRED’S STEAKHOUSE
Napa
San Francisco
Cole’s is another “Classic American Steak House” located in historic downtown Napa. The menu features 21 day dry-aged prime steaks, Certified Angus Beef. You literally can cut a 2” steak with you fork! But what you come for are the New Zealand lamb and veal chops. I have never had anything like this, anywhere. They are unbelievable. It goes without saying that they have an extensive wine list emphasizing Napa Valley wines, but they also have a very large selection of Australian and New Zealand wines. If you haven’t figured it out by now, the owners are from Christchurch, New Zealand.
Yeah, I know. I always gravitate to the cow. Alfred’s Steakhouse is one of the last of the great old-line before the earthquake restaurants of the city. Founded in 1898, they are located across from historic Portsmouth Square, just down the street from the Transamerica Pyramid on Merchant Street. Here you will find the finest in Nebraska/Kansas/Iowa ‘corn-fed’ beef and some of the best steaks in American. Aged beef short loins, ribs, rib eyes, tenderloins, and boneless Kansas City strips behind glass on a cart brought to your table. All prime cuts, the
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I ate because I can’t remember them all! But here are a few that I highly recommend.
SILVERADO RESORT Napa
LAWRY’S THE PRIME RIB
I was with Amdahl Corporation for almost 13 years. We had numerous awards clubs and senior management meetings at the Silverado Resort in Napa. I have probably played 3-4 rounds of golf at each of the two courses there. The dining room is good, but that isn’t the reason I’m listing it here.
Without question one of the finest restaurants I have ever had the pleasure of experiencing. The old Chicago nostalgic opulence of this place is unbelievable. A pair of brass lions guard the main dining room, dominated by dark wood, tapestry-backed booths, chandeliers and oversized, brass-studded leather chairs.
The south course is the shorter of the two, but it is much more difficult than the North course. However, the most endearing aspect of both courses is the area that is situated between the two courses called The Grove. Here the Resort provides a California, old Spanish style cookout for groups up to 500. They serve steaks, chicken every type of grilled veggie you can imagine. But the specialty is the grilled beef ribs. Marinated for three days, these things are the most succulent bones you’ll ever have the opportunity to chomp down on. I’ve watched otherwise respectable executives make fools of themselves over those ribs. Top this with Gordon Biersch real German Hellus shipped in from their Palo Alto brewery and it doesn’t get any better.
GORDON BIERSCH
GOTTA
They also just happen to serve the best prime rib in the world. In Chicago you get a special treat: real horseradish. It’s made right there and is unbelievable. Don’t even go there if you want something else.
NICK’S FISHMARKET What will interest you first are the intense waiters in tuxedoes keeping this place hopping. The room is kept dark, and waiters raise and lower your table’s private dimmer switch with the arrival and departure of various menus. Order the lobster bisque and “black and blue” ahi tuna. I’ve been here twice and that’s all I’ve ever ordered or wanted.
ROMANO’S
GOTTA
Real simple, old-fashioned Italian restaurant hasn’t changed since the ‘40’s.
San Jose One of the first American micro-brewpubs that started in the 1980s in California and has spread all over the country. The food is typical pub food but that’s not why you come here. It’s the beer.
Unpretentious and I promise nothing has been updated in years—from the menu to the decor to the music lots of Dean Martin, Jerry Vale and Frank Sinatra. The food is very good and the waiters and owners are constantly hovering around to make sure you enjoy your meal. You will.
Dan Gordon and Dean Biersch opened the original brewpub in San Jose in 1987. They now have pubs in about twenty cities including Atlanta. I met both of them at their San Jose pub in late 1989. We traded stories of living in Germany and naturally about German beer. As far as the beer went, they serve only authentic Germanstyle lagers in the tradition of the ones Dan brewed while attending the five-year brewing engineering program at the world-renowned Technical University of Munich at Weihenstephan, West Germany, the most renowned brewing school in the world.
MORTON’S OF CHICAGO
GOTTA
Another of those nation chains that I have eaten at around the country and have never been disappointed. The steaks are fabulous. With its dark wood details, celebrity photos and tuxedo-clad waiters, Morton’s has the air of a posh men’s club. The Morton’s in Tampa makes the best martini I have ever had and Chicago ain’t bad either. Dinners begin with a waiter-driven cart laden with fresh vegetables, live lobster and cuts of steak; from porterhouse, rib-eye, bone-in prime rib and more. Side dishes are traditional and enormous, from baked potatoes and creamed spinach to steamed broccoli with hollandaise.
These guys got it right the first time.
CHICAGO I cannot begin to tell you how many great places to eat there are in the greater Chicago area. While living in Kansas City my regional office was in Rosemont, a Chicago suburb. I made at least 6-8 trips a year to Chicago and spent a lot of that time eating. I cannot list all of the places
Order the large dry-aged, 16oz rib eye, rare to med-rare with creamed spinach. I have about five times.
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BILLY GOAT TAVERN
relation it has are the meat, cumin and chili powder it contains. After that, the recipe takes an interesting twist. It is unique to the area you can’t find it too far outside the greater Cincinnati. Two Way means spaghetti topped with chili get it? Two Way means two items, spaghetti and chili; Three Way is spaghetti topped with chili and grated cheddar cheese; Four Way is spaghetti topped with chili, grated cheese and chopped onions; and Five Way is kidney beans or chili beans, heated separately, placed on the plate then topped with spaghetti, chili, onions and grated cheese. I have a recipe for Cincinnati 5-way style chili somewhere in this cookbook.
GOTTA
Under the street next to the L and across from the Chicago Tribune, this bar/lunch counter was immortalized on Saturday Night Live by John Bellucci’s famous “cheezborger, cheezborger, cheezborger, chips, no fries.” The original wood-paneled ‘40s decor remains, and walls are covered with photographs, reprinted columns and a “Wall of Fame” of Chicago journalists Mike Royko has his own wall, some of whom still can be found warming bar stools here. Burgers, dogs, steaks—but you’re sure to get berated if you don’t order the double cheese. Its two thin, greasy patties, straight off the grill, onto a bun and into your hands. Grab a bag of potato chips—still no fries—and load on the onions, pickles and ketchup for yourself. It’s an experience.
PIZZERIA UNO
SKYLINE CHILI There is a Skyline Chili place on every corner of every block in Cincinnati. Home of Cincinnati-style chili. You really have to try to appreciate it.
GOTTA
THE PRECINCT
The original. If you like Chicago style pizza, then this is the place you want to go. Pizzeria Uno & its sibling, Pizzeria Due, are credited for introducing deep-dish to the Windy City. Make sure you’re not in a rush—the pizza can take up to 45 minutes to land on your table. Don’t forget the cold beer, it will probably be Stroh’s or Old Style.
GOTTA
One of the finest prime rib places I have ever found. The selection of custom-made horseradish range from very good to damn hot, but nothing distracts from the quality of the prime rib.
STRASSE HAUS
BOSTON BLACKIE’S
Across the river from Cincinnati in Covington is an old German community. Most of the restaurants are very small but the food is authentic and the beer is wonderful. The Jägerschnitzel was great.
Loud and boisterous, but what do expect from a hamburger joint? And speaking of burgers, some of the best to be found anywhere in the city are found right here amidst the noise and smoke.
Unfortunately one of my favorite places in this area has closed: The Oldenburg Brewery. This was one of the oldest breweries in North American founded in the 1850’s. Their American Beer Museum had thousands of artifacts of the early American art of brewing beer. On top of that, the beer was outstanding.
CINCINNATI I traveled in and out of this area for years and Jean’s parent’s lived just outside of Akron in Centerville about 40 miles north of Cincinnati. If I asked you what city was the Chili capital of the world, what would your answer be? O.K. Let’s narrow it down. Suppose I asked you what American city was the Chili capital of the world?
COLORADO MICRO-BREWERIES This is as good a place to put this section as any. I love hand-crafted beer and Colorado has more than their share of great ones. Here are the ones I have been to.
If you answered anything other than Cincinnati, you missed it. In 1890, DeWitt Clinton Pendery of Cincinnati concocted the first known Chili Powder mix, which he called ‘Chiltomaline’ and it had its part in promoting and making western-style Chili as ubiquitous as it is today. His mix was a concoction of Chiles, Cumin, Oregano, and other spices. The rest is history.
BRECKENRIDGE BREWERY What to have: Avalanche Amber Ale
TOMMYKNOCKERS BREWERY What to have: Butt Head Bock
ESTES PARK BREWERY
But, the Chili produced, sold, and consumed in the Cincinnati area today is not truly Texas-style Chili as we have come to know it. Cincinnati Chili is unique and quite different from its western cousin. In fact, about the only
What to have: Estes Park Porter
DURANGO BREWING CO What to have: Durango Dark Lager
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restaurants in Georgia, the food is just simple country fare. The food is very good and reasonably priced. The peach cobbler is to die for.
GEORGIA Athens, Georgia is now home. We moved here in 1997 soon to be followed by Chelle in 2000 and Ben in 2002. I told Jean we shouldn't have let ‘em know where we were. Oh well. They are adults mostly, and can go and do as they please and it’s funny, they both love Georgia. Oh well, I raised ‘em as best as I could.
MRS. WILKES DINING ROOM 107 W James St., Savannah, GA. Folks line up for a culinary orgy of fine Southern food, served family style at big tables. For breakfast there are eggs, sausage, county ham, piping hot biscuits, and grits. At lunch try fried chicken or roast pork, collard greens, fried okra, mashed potatoes, and corn bread. This place rates a 11½ and a scale of 10 for value. see Chapter 23: Bread, for Mrs. Wilkes biscuit recipe
Athens is the home of R.E.M. and the B-52s. These are rocks bands popular with people under 35 or so I’m told. Of course Athens is also the capital of the BullDawg Nation, but we’ve already covered that. Athens is also the home of several very good little restaurants.
NITA’S PLACE
Atlanta, for a city it’s size really has few exceptional dining values. Sure, you can drop $120 for two at most places, but you just don’t feel good about it. As with most major cities around the country, there are a number of places that are highly over rated by the ‘In’ crowds or the media. Atlanta has a bunch of those. Over-priced and way overrated. Chops and Ray’s On the River come to mind. Also, I love Emeril Lagassee, but his Buckhead restaurant Emeril’s, is one of the most over-rated, over-priced places in America. Most of the food wouldn’t even be served at his places like NOLA in New Orleans.
Savannah: I am not easy to please when it comes to soul food restaurants, but when I walked into Nita’s Place I knew I was in for a treat. The menu has many southern favorites and she served them up hot and delicious. The fresh vegetables and other side dishes alone are worth the trip, if only for the sheer number 11 from which to choose. She also makes the best corn bread I’ve ever had! Sorry Mom.
LADY AND SONS
GOTTA This is Paula Dean’s restaurant run by her sons in Savannah. Paula has several shows on the Food Channel and has published numerous Southern Cook Books. Expect to take your place in line, along with locals, here. Everyone patiently waits to attack the buffet, which is stocked for both lunch and dinner with such specials as fried chicken, the best baked spaghetti in the South, green beans cooked with ham and potatoes, sweet creamed corn and homemade lemonade. Paula will probably be there and she will treat you like a long, lost friend. Great place.
MCCORMICK & SCHMICKS
GOTTA This is a national chain that started in Portland, Oregon, but I don’t care where you are, it has perhaps one of the best seafood menus I have found. My son Ben, and I once eat all, yes all the raw oysters they had at the Mc&S above and this is not a small place. The oysters were from 4 different regions of the world some less than 12 hours old/fresh. They were among the best I have had anywhere. We ate nothing else that night. But then why would you want to….. Always order off the ‘fresh sheet’. These are unique menus printed twice daily. It’s indicates what was brought in fresh that morning or the night before. You will not be disappointed. Bring lot's of money.
If you watch her shows on the Food Network, you will find many of her recipes. I love her but I swear, if any human being actually ate half the crap she cooks he or she would not last beyond the age of 30. Paula's necessary kitchen items: Cast iron skillet, lard, Kitchen Aid Mixer, butter, roasting pans, defibrillators...
MAGGIANO’S LITTLE ITALY
GOTTA Another national chain and as with Morton’s and Mc&S, worth the time and $$. Not Garrozzo’s but real close. Filled with the same nostalgic Italian charm as Garrozzo’s, Maggiano’s has simple family-styled seating with redchecked tablecloths no less. Simple but very good food.
BLUE WILLOW INN Located along the Ante-Bellum trail in central Georgia, this is actually an old southern mansion and like many good
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ounce I have ever seen. And BTW, they fry their steaks. Don’t worry, they’re good…….
KANSAS CITY, MO These are some of my favorite places in the Kansas City area. Since we lived there for almost 18 years, I’ve eaten at these places many times.
JACK FIORELLA’S SMOKE STACK Wood fired brick ovens make the difference. A great BBQ place and KC has more than anybody in America. Their smoked fish platter is also excellent.
The national media have picked up on certain places like The Golden Ox steak house or Arthur Bryant’s BBQ. Don’t bother. As with a lot of things, popularity often is based on numerous things other than substance, quality or value.
GAROZZO’S
GOTTA
Independence, MO There are three of these, downtown, Overland Park and on 40 Highway. Don’t worry. If you’re from KCMO, you know where I’m talking about.
STONEWALL INN ritish-style pub. Small but the soups and the steaks are excellent.
Run by a third generation old KC Italian family, the atmosphere takes you back to the 30’s and 40’s. This is what all restaurants should be like. Slow, respectful and gracious. I have eaten at Italian restaurants all over the world. The only places I have found better than Garozzos were in rural Italy, but only by a little (and forget Naples/Rome/etc.). Great wine selection including their own private label reds from northern Italy. Ask for the recipe for their coffee. Good luck. President Clinton couldn’t get them to part with it. Expect a long wait to get in.
STROUD’S Family-style. The best fried chicken and chicken-fried steak in America. A lot of people go there just for the cinnamon rolls. Very inexpensive and very crowded. Twohour waits are not unusual.
PLAZA III Very expensive. Everyone talks about the steaks. Forget it. Go to the basement where they have a KC Blues band and order one of the best prime ribs in America. Period.
SPEAKING OF STEAK.
YIA YIA’S
I love a great ribeye better than most people. Here’s a little secret: You want the best ribeye steak, i.e., a 1½-2” thick, perfectly marbled dry-aged rib eye? Forget the restaurants! Go to Bichelmeyer’s Meats in KCKS. You will not believe this place. I’m talking the finest cuts of beef, pork, lamb, buffalo, venison you have ever seen. They will cut anything, anyway you want it and the quality of the meat is unsurpassed. They even fly in King and Sockeye Salmon from Canada twice a week !
Overland Park, KS Very different, eclectic European food. Try anything on the menu, it will be an experience. A bit pricey, but always good. Also one of the best wine selections in KC.
TATSU’S Overland Park, KS One of the best kept secrets of the KC area and one of the hardest to find….. A French restaurant run by a Vietnamese chef. Excellent food. It will be one of your favorites too. Try the smoked salmon. Heavenly. Could be a long wait on the weekends.
There really is a major difference in meats produced around the country. People in the Midwest would turn their collective noses up at this Florida-raised, grain-feed, chemically-induced crap we call beef here in Georgia.
75TH STREET BREWERY
You want the best steak in the world? Go to Biechlmeir's, buy a 14-16oz Black Angus dry-aged prime rib eye (about 2” thick) and bring it to me to grill. Hell, bring two.
Since the grand opening in the fall of 1993, 75th Street Brewery was Kansas City’s first brewpub. Since then, they have poured over 1.6 million pints of their handcrafted ales and served over 30,000 pounds of fish and chips. Located in Kansas City’s historic Waldo district, they are annually voted “Best Brewpub in Kansas City”.
Be warned. The very best is not cheap.
BICHELMEYER'S MEATS Location: 704 Cheyenne Avenue, KCKS
Although not necessarily considered an Irish pub, nevertheless, the best Irish food can be found here year round. And the beer is wonderful. Both the Possum Trot Brown Ale and the Muddy Mo Stout are outstanding.
JESS AND JIMS Absolutely no ambience. Reasonably priced, good service and the biggest steaks 24-30 oz and baked potatoes 14-20
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And for the kids, there is their Monarch Root Beer. Brewed in honor of the old Kansas City Monarchs Baseball Team of the 1930’s Negro Leagues, this root beer is handcrafted from birch bark, almond extract and brewer’s malts. It is without a doubt one of the best you will ever find.
from the French quarter through the Garden District to get here.
NEW ORLEANS
Now let’s look at some of the best in NO that cater to a crowd who appreciates great food, great fun and keeping most of their money in their pocket.
All of the above with the exception of Café Du Monde have several things in common: a they are all excellent restaurants; b They are among the oldest and finest in NO. c They are damned expensive.
You’ve got to be kidding if you think I’m going to spend time listing all my favorite places to eat in New Orleans. Hell, there aren’t any bad places to eat in New Orleans. But here are a few I really like.
UGLESICH’S Location: 1238 Baronne St., NO A rough-hewn original in every way, this great lunch spot sits at the Central Business District’s uptown edge. Locals refer to it as “Ugly’s”. The food may not have the ‘presentation’ of the fancy places, but the food is just as good and about 1/3 the cost. An extensive and unexpectedly sophisticated menu.
K-PAUL’S LOUISIANA KITCHEN Paul Prudhomme, the guy that started it all when he burned a piece of fish and charged some stupid Yankee $40 to eat it……
ANTOINE’S RESTAURANT
GOTTA Established in 1840 and now run by the fifth generation of present owners. When the famous Cecil B DeMille had his first meal here he was quoted as saying “ Any chef can cook fish. Only God could have cooked that fish.” Oh, BTW, the menu is in French.
MOTHER’S
GOTTA
401 Poydras St., NO You should always eat where the locals eat. The lines at Mother’s start earlier, with people packing it in for the legendary po-boys and such legendary dishes as the shrimp Creole omelet’s, though the breakfast menu is available throughout the day. Anything made with debris the extra pieces and juices that fall from the beef during cooking as an ingredient is popular.
BRENNAN’S RESTAURANT Breakfast at Brennan’s is a once-in-a-life-time experience. The Eggs Benedict are unbelievable. Dinner ain’t bad either with 35,000 bottles of wine in the cellar. You also have to have their Bananas Foster. It was created here.
ACME OYSTER HOUSE
NOLA RESTAURANT
GOTTA
724 Iberville Street, NO
One of three New Orleans restaurants owned by Emeril Lagassee. Very good, but pricey.
Unless you like oysters, don't bother with this place. The Acme Oyster House, located in the French Quarter, has been serving its namesake seafood for close to a century. Their oyster bar serves thousands of them weekly, caught that morning and expertly prepared — and occasionally "flipped" — by lightning-fast shuckers.
ARNAUD’S RESTAURANT Classic Creole restaurant. Count Arnaud is said to haught the restaurant. Bring lots of cash….
THE COURT OF TWO SISTERS
The Acme Oyster House offers more than just raw oysters. It's also a classic Cajun restaurant and seafood joint, serving jambalaya, seafood gumbo, fried shrimp, fried oysters and other denizens of the sea.
Classic French restaurant. The first time I ate here was in 1966 when our high school band traveled to NO to march in ‘REX’, the last and largest of the Mardi Gras parades.
CAFE DU MONDE
GOTTA Famous for it’s French coffee and beignets. On the river walk across from St. Louis cathedral in the French Quarter. French coffee and beignets. What else do you need? Get there early.
NEW JERSEY This could take awhile. They are so many great places in the city that I’m not even going to go there. The second reason is most are just too damn expensive. There are little nuggets in NJ that if you know where to look, you can find great food at reasonable prices. At least reasonable for New Jersey.
COMMANDER’S PALACE
GOTTA Where many of the great NO chefs got their start including Paul Prudhomme and Emeril Largesse. Take the trolley
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We lived in Chatham. NJ for a bit over two years. It really was a very nice little town. We lived in a section of Chatham where everybody knew exactly where the bathrooms were in every house since they all looked the same: standard New Jersey 1960’s split level. I found out years after we moved to KC that the house we lived in a $90k+ in 1981 sold for over $300,000 in 1994. Oh well.
Bernardsville
ROD’S STEAK HOUSE
Mendham
Great beer, ale actually. Food ok. The Sheppard’s Pie is the best thing on the menu. Another of those dozen or so places we always managed to find when I was in and out of New Jersey with Amdahl and BEA.
BLACK HORSE INN Very nice country Inn-style restaurant. This place was considered ‘in-the-sticks’ by most people that lived in Chatham. Living in NJ had a very different mindset. Most though if you went west you were going to the wilderness. Going east towards NYC was where all the ‘good’ things were. Strange .
Convent Station I mention this place only because we ate there often. It really was fairly good and the ambience was stone hearth warm. The major issue here was the damn Florida beef that is prevalent on the east coast. That’s all you will find unless you go to a really expensive place in NYC where they charge $60 for a decent Midwestern rib eye that you can buy for $6.99 a pound in any store in Overland Park, KS. Rod’s did have great calamari and escargot.
BRIDGEWATER MANOR Bridgewater
CHARLIE BROWN’S
Ed Saunders, my first boss at BEA had a love affair with this place. We had all our organizational dinners here including several Christmas parties here. They served lunch to the open public and which included some the best soups and chowders I have had anywhere.
Chatham Great little college-pub style place. Sandwiches, particularly the corned beef, were very good. Cold beer and chicken wings. Not bad for Friday nights.
CAPTAIN’S GALLEY
SOUTH CAROLINA NANCE’S RESTAURANT
Madison Another one of those nice little city pubs you find all over northern New Jersey. The food is good and the atmosphere is pure college-style, sophisticated mind you; martinis and hors derives instead of cold beer and fried calamari.
GOTTA
Murrells Inlet One of my all time favorites. There is only one reason to go to Nance’s: Grilled oysters. More specifically: oyster roasts. Absolutely wonderful.
THE OFFICE
CALABASH-STYLE SEAFOOD
Morristown
It seems like you cannot drive a mile along U.S. highway 17 between Myrtle Beach and North Myrtle Beach without seeing a restaurant featuring Calabash-Style Seafood.
A bit more uptown than Charlie’s or the Captain’s. Very good place to go after work. Great bar. Reminds you a lot of “Cheers”. The dinner menus are pretty good as well. Oh, did I mention this place is haunted? The Office is located in an old 1700’s farm house that apparently has a ghost on the second floor.
Ernie Natoro and I knocked down many a Guinness with corned beef and cabbage at this place. Ernie was a consultant that worked for me when I was with BEA. Great guy and an Italian-Pollack as he called himself. He did love his Irish beer.
It all started in the 1930’s. Fishermen would bring their catch to this sleepy little fishing village yep, Calabash, NC nestled between inlets and marshes just over the North Carolina border. The fishing crews would assemble under the trees and cook the days catch in large pots. The aromatic smell of the fresh fish prompted the residents to buy any leftover cooked seafood to eat on the spot! Day after day, they were met by locals who wanted to see not only what had been caught, but what they could buy!
BERNARDSVILLE STONE TAVERN & BREWERY
Go Fish! It didn’t take long before a local businessman began serving up tubs of deep fried seafood that had
DUBLIN PUB Morristown
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been dipped in a light, seasoned batter, cooked until golden brown, and served up piping hot! “Calabash style” seafood was born... an open air picnic with massive quantities and varieties of fresh seafood prepared in a special batter! These “open air” picnic were the beginning of a number of area restaurants still delivering quality seafood fresh off the docks.
PHILLIPS SEAFOOD GRILL
If you love seafood and you are really, really hungry, try one of these.
Oh, the food’s good too.
BTW, they have all-you-can-eat specials too…….
Crystal City
CRABBY MIKE’S
Near the Pentagon. Bring your checkbook. Very expensive, but one of the finest seafood restaurants anywhere in the area. Grilled sea bass and crab cakes are to die for and the big surprise: the Black Angus rib eyes would do the Plaza III in KC proud. Probably has the best wine selection in DC.
Vienna The best part is the cigar bar. This place has a cigar humidor in the bar with about 250 cigars brands. They actually have Cubans, but you got to know someone to get them. The selection is awesome.
CHESAPEAKE GRILL
Surfside Beach
CAPTAIN BENJAMIN’S CALABASH SEAFOOD Myrtle Beach
NORTHERN VIRGINIA
ERNIE’S ORIGINAL CRAB HOUSE
We lived in the metro area two times before and after Germany, both in the Northern Virginia suburbs and I traveled in and out for the better part of twenty years. Strangely, we didn’t eat out a lot here and even when I was traveling in and out of the area, there just weren’t many places that really impressed me. Like most things dominated by a preponderance of government bureaucrats, most things are just good enough to get by. Anyway here are a few that I would go back to given the opportunity.
DA DOMENICO
GOTTA
Alexandria Old wooden tables covered with brown paper and 55gallon plastic trash cans strategically placed all around pretty much describes the ambience at Ernie’s. But that’s not why people come here. It’s the crabs. A long time ago Aunt Barbie, Uncle Bill and Bill’s sister and brother-in-law, Jean and I tried to eat all the crabs at Ernie’s. We failed, but I did drink all the beer. Maryland Blue Crabs steamed in Old Bay Seasoning literally dumped in the middle of the table is the trade mark of Ernie’s. Add a couple of pounds of steamed shrimp and many pitchers of beer and it’s probably one of the best meals I can remember. Believe it or not, I actually ate three dozen crabs. Bill’s sister ate four….
GOTTA
McLean There are two reasons to come here: (1) the veal chops. I have eaten here at least 4-5 times and never have I bothered ordering anything else. Amazingly, the chops aren’t even on the menu! You simply tell them ‘the chops’ and you get a 2½” thick grilled veal chop that you can cut with a fork. (2) The owners are two older mid-60’s Italian brothers with voices like angels. They will strike up a bit of Italian opera occasionally. Unbelievable voices. This is the first place I ever ordered Pinot Grigio.
THE SERBIAN CROWN Great Falls Pure Russian with a French chef. Have the Scottish smoked salmon for an appetizer then the Rack of Lamb. It is very good. The music is pure White Russian. Did I mention that they have over 70 imported vodkas? First time I ever had caviar was here. After the third round of premium Russian vodka, I don’t remember if I liked it or not…
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CHAPTER 37: THE DEFINITIVE WORD ON HERBS
INDEX OF HERBS ALLSPICE Use with meat, fish, gravy, soup and stew, pickles, spice cakes & cookies pumpkin and squash The taste of allspice resembles a blend or spices. ANISE
I love to grow my own herbs: basil, oregano, chives, marjoram and such. Problem was, I really wasn’t sure how and when to use them. So, doing my homework I came up with this list of my favorite herbs and how and when best to use. It just seemed like a good idea to add it to my cookbook.
Used in candies, baked goods and pork. Has a licorice-like flavor. BASIL Used in sauces, vegetables, salads, meat, seafood, egg dishes Leaves are used fresh or dried. BAY LEAVES
Cooking with herbs is like icing a cake: it makes the dish complete. Here are three tips to get you started. Take a clean leaf of the herb and chew but don’t swallow. Experience your herbs like you would a fine wine; check the fragrant bouquet, let the leaf meet the tongue and chew thoughtfully. It is not necessary to swallow. Learning about the flavor of the herb this way will help you to decide if it will make the perfect pot roast or sorbet.
Used to season meats, fish, potatoes, sauces, soups & stews. Leaves are usually used whole and removed before serving. CARAWAY SEEDS Used on breads, especially rye bread; cheeses. Has a flavor similar to dill CARDAMOM
Add fresh chopped herbs one at a time to something bland yet familiar, like butter or sour cream or potatoes. This allows the intensity of the herb to stand on its own and helps you to know how much of the herb to add.
Used in curries, cookies & other pastries, breads, pickles. Common in Scandinavian and Middle Eastern dishes; Has a sweet, lemony flavor. CAYENNE PEPPER Used in meats, soups, sauces, chili, seafood, Mexican & Cajun dishes. Thin, red & yellow very hot peppers used whole, or dried and ground.
Just start playing; add a little Rosemary or Tarragon to the potatoes or the chicken; sprinkle some Oregano on your pizza or pasta; lay sprigs of Thyme on your roast. Keep notes, at least at first of what was pleasing, how much was used and what didn’t work. Note whether the herbs were fresh or dried or a combination of both. You will find this invaluable, especially when you start blending herbs together to get more complex flavors
CELERY SEED Used in salads, pickles and relishes, sauces, soups & stews, beef Seeds are sold as whole or ground; Also combined with salt for celery salt
The most flavorful culinary herbs are harvested from well tended plants in their leaf making stage. All herbs have two phases of growth: the leaf stage and the flower or reproductive stage. When the plant enters its flowering stage, leaf production slows or stops and the leaves on the plant may become bitter, grassy, woody, or yellowed. These leaves are not of optimum quality for cooking. Flowering can be delayed by harvesting kitchen herbs often. If your herbs grow too fast to use them all fresh, dry or process the extra for later use.
CHERVIL Used in egg & cheese dishes, vegetables, soups and stews, salads, creamy sauces. Looks similar to parsley; common in French cuisine. CHILI POWDER Used in chili, sauces, curries, Mexican foods. A combination of chili peppers plus other spices, including cumin. CHIVES Used in cheese dishes, eggs, fish, sauces; as a garnish in soups, salads, and vegetable dishes. Long hollow green leaves have a mild onion flavor; Best when used fresh, but are also used dried. CINNAMON Used in pastries, breads, cakes, cookies, pies, sauces, apples, pumpkin and squash recipes. Cinnamon sticks are sometimes used in beverages. A highly aromatic spice available as cinnamon sticks and as a ground powder.
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GINGER Used in Oriental dishes, meat, poultry, seafood; Also in squash & pumpkin recipes, cookies, cakes, and breads. Ginger root is used fresh or dried, whole, ground, or cracked; Has a strong spicy-sweet flavor. MACE ‘Used in cakes, doughnuts and other baked goods, fish, meat stuffing’s, and in pickles. Made from the coating of the nutmeg seed; Used both whole and ground; Has a flavor similar to nutmeg, but with a touch of cinnamon. MARJORAM
CILANTRO A leafy green herb used in many Middle Eastern, Indian, and Oriental, Spanish and Caribbean dishes. The seeds of cilantro are finely ground to make the spice known as coriander. CLOVES Used in cakes, cookies, and candies, ham, sauces, pickles & relishes. Have a strong, spicy-sweet flavor; Used whole or ground; If used whole, they are usually removed before serving. CORIANDER SEEDS Used in curry, pickles, breads, cakes, cookies. Small fragrant seed are used ground or whole; have a slight lemony flavor. Leaves of the same herb are known as cilantro. CUMIN
Used as a seasoning for lamb, soups, stews, fish, poultry stuffing, sausages, beans and other vegetables and in beverages and jellies. Also called sweet marjoram; Its leaves are used whole or ground, has a sweet, mint flavor. MSG Monosodium glutamate. Used mainly as a seasoning for meat and seafood, frequently in Chinese and other Asian dishes. It’s added to other foods to enhance flavor.MSG is a vegetable protein, a fine white powder, produced through the fermentation of foods such as molasses. MINT
Added to curries, meats, cheeses, sausages, seafood, pickles, rice dishes, and chili. Small fragrant seeds; a main ingredient in chili powder. CURRY POWDER Used in rice, lamb, poultry, eggs, and vegetables; used in many Indian recipes. Curry powder is not a single spice, but combination of several spices such as coriander, ginger, turmeric, fenugreek seed, cumin, pepper, cloves, and other spices.
Used in fruits, desserts, jellies, candies, beverages, and as a garnish. Mint leaves have a distinctive flavor and smell; Used fresh or dried, whole or chopped. MUSTARD
DILL Used mainly in pickles , but can also be used in breads, soups, meats, and salads. Also known as dill weed; Both the leaves and seeds of this flavorful herb are used to season foods.
Used as ground mustard in salad dressings, sauces, cheese and egg dishes. Mustard seeds are commonly used in pickles, relishes, salads, beets, cabbage, and sauerkraut. Mustard is sold as whole seeds or as a finely ground yellow powder; Has a strong, hot flavor NUTMEG Used in breads, cookies, cakes, custard, pies, desserts, vegetables. Used either ground or as a whole seed, nutmeg has a sweet, aromatic flavor. OREGANO
FILE’ POWDER Used to thicken and add flavor to Gumbo and other Creole dishes. Heat has an adverse affect on File, so add it after a pot of food has been removed from the oven or stove. File’ powder is made dried, ground sassafras leaves. It has a root beer like flavor. Cornstarch can be used as a substitute thickener. FENNEL SEED Use in pickles, pizza and spaghetti sauces, breads, cakes, cookies. A member of the parsley family, grown for its sweet seeds; has a flavor similar to anise. GARLIC Used in meats, chicken, seafood, stews, sauces, marinade, salad dressings; used in many Italian and Chinese dishes. An herb related to the onion; Its bulb, which is composed of several small cloves; used fresh or dried; also has many health benefits and medicinal uses.
Used in tomato dishes, pizza, spaghetti sauce; in Greek, Italian, and Mexican dishes. Ground oregano is an ingredient in many types of Italian food; Has a flavor and aroma similar to marjoram, but stronger. PAPRIKA Used as a garnish for potatoes, potato salad, eggs, deviled eggs, beef, poultry, salads, and salad dressings. A mild red spice, always used ground; used not only for its flavor, but for its red color.
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PARSLEY Used in soups or salads as a seasoning. Goes well with almost any meat as a garnish. Parsley sprigs are used mainly as a garnish for foods and are often left untouched; Used fresh or dried as a seasoning. PEPPER, BLACK
dried, whole or ground; Has a strong, but pleasant flavor, resembling a blend of cloves and sage TURMERIC
Used to strengthen the flavor of meats, poultry, fish, eggs, cheese, vegetables and more. Black Pepper can be purchased as ground or as whole peppercorns; Best when fresh ground. POPPY SEEDS
HARVESTING AND DRYING HERBS
Used in curries, poultry, relishes, pickles, eggs, rice. A member of the ginger family; an orange-yellow powder with a mild flavor.
When drying whole branches or stems: first wash and dry, then gather 5 to 8 stems together and tie them into a bundle. Place the bundle into a brown paper bag with stems extending out the open end and hang in a dark warm place (70 to 80 degrees F). Depending on temperature and moisture, drying time will take 2 to 4 weeks. Tray drying is usually used for short-stemmed herbs or for individual leaves; an old window screen or smaller drying tray fashioned from 2”x2” lumber and screening usually works as a drying tray. The trays should be kept in a warm, dark place until the herbs are dry.
Used as a topping for rolls, breads, cookies, butters, pastas Poppy seeds have a crunchy nut-like flavor; Used as whole seeds, or they can also be used crushed or ground. ROSEMARY Used to season lamb, beef, veal, poultry, soups and stews, potatoes, and breads such as rosemary focaccia. Small needle-like leaves are used dried or fresh, whole or ground; Has a sweet but bold aroma and flavor, SAFFRON Used in rice dishes and other Mediterranean cuisine; used in paella, bouillabaisse, and sometimes in chicken dishes Saffron is sold as a ground powder; Has a yellow color and a slightly bitter taste. Very expensive. SAGE
An ordinary microwave can be used for quicker drying of herbs. Care must be taken, for herbs can’t be desiccated too quickly at too high a temperature or much of the flavor, oils, and color of the herbs would be lost. When drying with a conventional oven: place the leaves or stems on a cookie sheet or shallow pan and warm at no more than 180 for 3 to 4 hours with the oven door open. When using a microwave oven: place the clean stems or leaves on a paper plate or towel and set the control on high for 1 to 3 minutes; turn the stems over or mix the leaves every 30 seconds. Store in sealed glass jars.
Used to season sausage, poultry stuffing’s, veal, pork, meat loaf, stews, and salads. An herb grown for its leaves, used as rubbed or ground; has a slightly lemony taste. SAVORY Used with lamb, beef, poultry, egg dishes, squash, beans and lentils. Leaves are used fresh, and dried as whole leaves or dried; Has a flavor similar to thyme. SESAME SEEDS Used on bread, rolls, bagels, salads, and in stir fry. Sesame seeds are always used as whole oil seeds; most used on hamburger buns. TARRAGON Used to season veal, lamb, beef, poultry, seafood, eggs, salads, dressings, mushrooms, asparagus Leaves are used fresh or dried, whole or ground; strong spicy smell & taste; If using dried tarragon leaves, remove them after cooking. Not nice to bite into. THYME Used in poultry, poultry stuffing, pork, beef, tomatoes, tomato soups and sauces. An herb used both fresh and
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CHAPTER 38: CAJUN GLOSSARY
Chapon - Crust of bread rubbed with garlic and tossed in a bowl with green salad
A lesson in ‘da Fracas, Cajun French of course.
Chaurice - Hot sausage
A la Creole - Dishes cooked in the Creole style, usually with tomatoes, green peppers and onions as characteristic ingredients
Chervenil - Deer or venison Chicory - Endive. The root of the chicory is used as a substitute or adulterant in coffee. Dried and ground the addition produces chicory coffee
Gateau - Lamb Andouillé - Hard smoked Acadian sausage. A spicy, heavily smoked sausage made from pork chitterlings and tripe. Spicy, but never ‘Hot” sausage.
Chou-fleur - Cauliflower Choux de Bruxelles - Brussels sprouts Chow Chow - Onion and hot pepper relish
Asperge - White asparagus served au gratin, Hollandaise or cold with vinaigrette sauce
Coeurs de Ce’leri - Hearts of Celery Coq - Rooster
Aspic - Any jellied dish or jellied glaze
Coq an vin - Rooster cooked in a red wine sauce
Au gratin - Sprinkled with crumbs and/or cheese and baked brown
Coquilles St. Jacques - Scallops prepared in butter and served with parsley or cream sauce in a scallop shell
Au jus - Served with natural juice or gravy
Courtbouillon - Liquid in which fish has been cooked. The Creole court-bouillon is a fish stew
Au lait - With milk Au naturel - Plainly cooked
Coulis – is a form of thick sauce made from puréed and strained vegetables or fruits. A vegetable coulis is commonly used on meat and vegetable dishes, and it can also be used as a base for soups or other sauces.
Aux champignons - Cooked with mushrooms Baba - Cake made of leavened dough steeped in a liqueur syrup Basil Chiffonade - Three or four basil leaves stacked upon one another, rolled tightly, then cut into¼ inch strips
Couscous - A semolina preparation very popular in African and Near Eastern Cuisine. The Acadians make a variation similar to cornmeal mush
Bisque - A thick rich soup usually consisting of pureed seafood and cream
Cracklin - Delicious crunchy pieces of either pork or poultry fat after it has been rendered
Boeuf - Beef
Crawfish - Freshwater crustaceans, mostly harvested in Louisiana, that are similar in appearance to lobsters but only 3 to 6 inches long
Boucherie - Butcher shop that specializes in sausage and other mea delicacies Boudin - Acadian pork blood sausage, highly seasoned and containing rice. The proportion of blood to rice produces “white” or “red” boudin.
Cre’ole Cuisine - A mixture of French and Spanish cooking with influences from Negro and Indian culture
Bouilli - Boiled
Crevettes - Shrimp
Braise - Braised, food well browned in a little hot fat, then simmered in a little liquid, covered until tender
Crepe - Light thin pancakes Croissant - Crescent-shaped breakfast roll made from puff pastry
Brioche - A sweet yeast bread usually shaped like a fat muffin with a little cap on top, most often served at breakfast
Croquettes - Mixtures of meat, fish, vegetables, etc. finely chopped, bound with a sauce, formed into various shapes and fried
Cafe’ au lait - Half hot black coffee and half hot milk
Croutons - Slices or cubes of bread toasted and browned in melted butter or just toasted
Cafe’ noir - Black coffee Canard - Duck
Croustade - Hollowed-out toast case or pastry shell issued as a container for fillings
Celeri - Celery Cepes - Large strongly flavored mushrooms, to be sautéed in butter with garlic and parsley. Pale brown and delicious edible mushrooms found in woodland areas and very difficult to find in U.S. markets
Daube - A round roast, usually beef, braised in stock with various seasonings and vegetables
416 Cajun In The Kitchen, ©2010, 2013
Daube Glace’ - A roast braised with various seasonings with the addition of geletinous substances, then refrigerated in the stock to form a cold jellied meat
Gumbo - A soup thickened with roux or okra or both Hache’ - Finely chopped Haricots Rouges - Red beans
Diable - Deviled
Haricots Verts - Whole green string beans
Ecrevisse - Crayfish En brochette - Broiled or served on a skewer
Herb Bouquet - A bunch of aromatic herbs used to flavor soups, stews, etc.; also called Bouquet Garni
En Coquille - Served in the shell or on a shell
Homard - Lobster
En gelee - In jelly
Huile - Oil
En papillote - Baked in an oiled paper bag
Huitres - Oysters
Epice - Spice
Jambalaya - A dish in which raw rice is simmered in a seasoned liquid with cooked meat, shrimp, sausage until the liquid is absorbed. Variations are endless.
Escargots - Snails Etouff’ee - Smothered. A spicy Cajun stew of vegetables and seafood, especially crawfish
Jambon - Ham
Faisan - Pheasant
Javelina - Wild boar
Farci - Stuffed
Julienne - Match-like strips of meat, vegetables or cheese
File’ - Powdered leaves of the sassafras tree, sprinkled sparingly over gumbo as a flavoring and thickening agent
Langoustine - Spiny African Lobster
Fines Herbs - A mixture of minced herbs like chives, parsley, tarragon or thyme
Lyonnaise - Cooked with onions
Legumes - Vegetables
Flamb’e - Ignited and served with spirits poured over
Life - Everlasting Weed - Sedum. Formerly used as a medicinal herb, now as a fried flower
Fleuron - Small half moon shaped, baked puff pastry garnish
Mais - Corn Marinate - Allow to stand in liquid, usually oil and acid mixture to improve flavor
Foie - Liver Foie gras - Literally fat liver, usually refers to goose liver
Mirepoix - A mixture of diced carrots, celery, onions and herbs sautéed in butter. It’s used to season sauces, soups and stews
Fond - Bottom Fond du Veal - Veal stock, gently reduced
Mirliton - Also known as mango squash, vegetable pear or chayote
Fonds d’Artichauts - Artichoke bottoms Fondue au fromage - A melted cheese dish
Mousse - A light, airy cold dish containing beaten egg whites and whipped cream
Fraises - Strawberries Frapp’e - Iced drink
Oeufs - Eggs
Fricass’ee - Braised poultry or meat
Oie - Goose
Frit - Fried Froid - Cold
Oyster Liquor - The natural juices present in the oyster shell. Clam juice can be substituted
Fum’e - Smoked
Pain - Bread
Garni - Garnished
Pat’e - Pie or pastry with a filling of meat, fish, vegetables or fruit
Gateau - Cake Glace - Ice, ice cream
Pat’e de foie gras or Bloc de foie gras - Rouleau de foie gras - Pare’ de foie gras -Rolade de foie gras - Mousse de foie gras - Goose liver paste containing at least 75% goose liver and up to 25% other meat, salt and spices
Glace’ - Iced Grenadine - A syrup made from pomegranates Grill’e - Grilled
Patty shell - Vol-au-vent pastry cup used to hold creamy hot dishes
Grillades - Beef or veal round steak, browned and then simmered until tender in a brown tomato sauce
Petits Pois - Tiny sweet French green peas 417 Cajun In The Kitchen, ©2010, 2013
Piece de resistance - The main dish Poisson - Fish
TO ALL
Pommes de terre - Potatoes Porc - Pork
…….. my family and friends old and new, have a great life.
Potages - Soups
Pur’ee - Mashed
Especially to my children, grand children, nieces and nephews, I ask you to live your life to the fullest; never hesitate, never back down, and never give up at what you do, for you may never get a second chance.
Pousse Caf’e - After-dinner drink of several liqueurs layered according to weight to produce a rainbow effect
Live life with joy, compassion, love, integrity and above all else, with honor.
Quenelles - Finger-shaped seasoned dumplings made of various farce meats, cooked in fish stock on tomato sauce
Always remember: life is God's gift to you......what you do with your life is your gift to God.
Roti - Roast
When you bow your head and open your heart, be thankful for what you have. And at that moment, remember those honored souls who have sacrificed so much so that you and I may remain free.
Poule - Hen Poulet - Chicken
Roulades - A turban shape made from a fish fillet Roux – Gravy, a mixture of flour and fat used for thickening sauces and soups
- Uncle Carroll
Sachet Bag of Herbs - Parsley, sage, rosemary and thyme Sagamit’e - Dried corn, hominy
"Que le bon Dieu vous benit"
Salmis - Game sautéed until brown and then cooked until tender in a seasoned liquid usually including red wine
(May the good Lord bless you)
Saut’e - Fry lightly in a little fat Seafood Stock Traditional stock made from a combination of shrimp shells, crawfish shells and fish heads and bones Shallot - Green onion, used in its entirety in Creole cooking Sirop - Syrup Souffl’e - A baked fluffy main dish or dessert containing beaten egg whites Tasso - Firm, smoky, flavorful cured pork that is used for seasoning Terrine - Earthenware crock usually made for foie gras Truffles - A black edible fungus of the wild mushroom family Veau - Veal Vichyssoise - A cold creamed leek and potato soup Vinaigre - Vinegar Vinaigrette - A marinade or salad dressing of oil, vinegar, pepper and herbs Volaille - Poultry Vol au vent - Small pastry cup made from puff pastry
418 Cajun In The Kitchen, ©2010, 2013