GREAT EATS - A Collection of Recipes brought to you by Dorignac's

March 2021

A Collection of Recipes

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Egg and Ham Strata

This recipe from our files combines both in a wonderful dish that works for breakfast, lunch or supper. It’s a great way to use ham leftovers. Put it together tonight (it has to sit in the fridge for 8 hours) and pop it into the oven tomorrow morning.

Makes 8 - 12 servings.

2 large slices country ham 1/2 large loaf dried French bread 3 tablespoons butter, melted 1/2 cup chopped green onions 1 cup shredded Swiss cheese 1 cup shredded Monterrey Jack cheese 8 eggs 1 3/4cups milk 1/4 cup white wine 2 teaspoons Dijon mustard 1/4 tsp. black pepper Ground red pepper to taste 3/4 cup sour cream 1/2 cup grated Parmesan cheese

1. In a large nonstick skillet, cook the ham until the edges begin to brown. Remove to a cutting board and cut into bite-size pieces.

2. Cut the bread into 3/4-inch cubes and place in a 9-by-13-inch baking dish; drizzle bread with the 3 tablespoons melted butter.

3. Layer with ham pieces, then green onions, Swiss cheese and Monterrey Jack cheese.

4. In medium bowl, combine eggs with milk, wine, Dijon mustard, black pepper and red pepper. Whisk until smooth. Pour over the layers and dollop the sour cream over the top. Chill, covered with foil, for 8 hours or longer.

5. Bake, covered, at 325 F for 1 hour. Sprinkle with the Parmesan cheese and bake, uncovered, for 10 minutes longer.

Great Eats | March 2021

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The Times-Picayune | New Orleans Advocate

Buttery Cheese Biscuits

Some of you have probably canned figs from this year’s harvest. And what goes better with preserves than biscuits?

That wasn’t really a question, because we all know the answer is “NOTHING!” These Buttery Cheese Biscuits, a favorite recipe from long-time columnist Corinne Cook, are good with preserves, ham and eggs, soup or roast and just about anything. It’s a typical biscuit made with butter-flavored Crisco. A simple piece of parsley brushed with beaten egg dresses up their tops. Biscuits bake at a high temperature so don’t leave the kitchen for too long.

Makes about 1 dozen. Recipe is by Corinne Cook.

BISCUITS: 2 cups all-purpose flour 1 cup grated Cheddar cheese 3 teaspoons baking powder 3/4 teaspoons salt 1/2 cups Butter Flavor Crisco 2/3 to 3/4 cup milk PARSLEY TOPPING: Parsley leaves 1 egg beaten

1. Preheat oven to 425 F. In large mixing bowl combine flour, cheese, baking powder and salt.

2. Cut in Crisco to form coarse crumbs. Gradually add milk, mixing until particles are moistened and cling together.

Form dough into ball.

3. On floured board knead 8 to 10 times, or until dough is no longer sticky. Roil to 1/2-inch thickness.

4. Cut with 2-inch floured biscuit cutter. Place on ungreased baking sheet.

5. If you want to add parsley or an herb topping, lightly brush top of biscuit with beaten egg. Place the small leaf in center.

Brush again with the beaten egg.

6. Bake at 425 F for 10-15 minutes or until lightly browned.

Great Eats | March 2021

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The Times-Picayune | New Orleans Advocate

Greek-Style Shrimp

If you’re looking for a different way to cook shrimp, try this recipe based on the Greek dish called shrimp saganaki.

Makes 4 - 6 servings.

1 1/2 pounds extra-large shrimp (21 to 25 per pound), peeled and deveined 1/4 cup extra-virgin olive oil 3 tablespoons ouzo 5 garlic cloves, minced 1 teaspoon grated lemon zest Salt and pepper 1 small onion, chopped 1 red or green bell pepper, stemmed, seeded, and chopped 1/2 teaspoon red pepper flakes 1 (28-ounce) can diced tomatoes, drained with 1/3 cup juice reserved 1/4 cup dry white wine 2 tablespoons coarsely chopped fresh parsley 6 ounces feta cheese, crumbled (1 1/2 cups) 2 tablespoons chopped fresh dill

1. Toss shrimp in bowl with 1 tablespoon oil, 1 tablespoon ouzo, 1 teaspoon garlic, lemon zest, 1/4 teaspoon salt and 1/4 teaspoon pepper; set aside.

2. Heat 2 tablespoons oil in 12-inch skillet over medium heat until shimmering. Add onion, bell pepper, and 1/4 teaspoon salt, cover, and cook, stirring occasionally, until vegetables release their liquid, 3 to 5 minutes. Uncover and continue to cook, stirring occasionally, until liquid evaporates and vegetables are softened, about 5 minutes. Stir in remaining garlic and pepper flakes and cook until fragrant, about 1 minute.

3. Stir in tomatoes and reserved juice, wine, and remaining 2 tablespoons ouzo. Bring to simmer and cook, stirring occasionally, until flavors meld and sauce is slightly thickened (sauce should not be completely dry), 5 to 8 minutes. Stir in parsley and season with salt and pepper to taste.

4. Reduce heat to medium-low and add shrimp along with any accumulated juices; stir to coat and distribute evenly. Cover and cook, stirring occasionally, until shrimp are opaque throughout, 6 to 9 minutes, adjusting heat as needed to maintain bare simmer. Off heat, sprinkle with feta and dill and drizzle with remaining 1 tablespoon oil. Serve.

Great Eats | March 2021

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The Times-Picayune | New Orleans Advocate

Crawfish Stew The crawfish crop is starting to come in, and we’re not happy the cold weather has slowed down the harvest. We’re ready.

Give us all the crawfish. We’ll take them boiled or fried, in bisque or étouffée. One of our favorite cooks, Corinne Cook, makes a mean crawfish stew. You will eat every drop and go back for more.

Makes 6 - 8 servings. Recipe is by Corinne Cook.

1/2 cup vegetable oil 2/3 cup flour 1 large onion, chopped 1/2 bell pepper, chopped 1 or 2 ribs celery, chopped 3 cups water Salt, black pepper and cayenne to taste 2 pounds of Louisiana crawfish tails 1/4 cup finely chopped green onions 2 tablespoon chopped fresh parsley Cooked rice

1. In heavy saucepan, make a roux by stirring oil and flour into a smooth paste and cooking over medium heat, stirring constantly until it is just a little darker than peanut butter or longer for a darker, richer stew. (Be careful not to burn it.)

2. Add onion, bell pepper and celery and cook, stirring constantly, until vegetables are soft.

3. Add water and salt, black pepper and cayenne to taste. Bring to a boil, cover, reduce heat and simmer for 30-35 minutes, stirring occasionally.

4. Add crawfish tails and continue cooking for about 15 minutes.

5. Taste for seasoning. Add more water if too thick.

6. Right before serving, stir in green onions and chopped fresh parsley.

7. Serve with cooked rice.

Great Eats | March 2021

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The Times-Picayune | New Orleans Advocate

Making crawfish bisque the traditional way takes a lot of time and effort. You have to clean and stuff the heads to make it and then dig all that goodness out of the heads to eat it.

Even if you’re home with time on your hands, trust us, you’ll want to give this “headless” bisque a try. Instead of stuffed crawfish shells, this bisque has crawfish balls that are baked in the oven then steeped in that delicious roux-based gravy. This recipe is easy to put together and oh-so-delicious.

You can thank us later.

Crawfish Bisque Balls

Makes 4 - 6 servings. Serve over rice. Recipe adapted by Jay Martin from recipe by his mom, Pat Martin.

BISQUE: 1 tablespoon vegetable oil 1 medium onion, minced 4 shallots, minced 3 tablespoons flour 3 tablespoons vegetable oil 1/2 pound crawfish tails 1 small can tomatoes Salt and red pepper to taste 1 clove garlic 2 bay leaves 1 tablespoon chopped celery leaves 1 tablespoon minced parsley 1 teaspoon thyme 1. Saute onion and shallots in vegetable oil.

2. Make a roux with flour and oil (over a medium high heat, stir constantly until dark brown).

Add onion mixture to roux.

CRAWFISH BALLS: 1 medium onion, chopped 2 tablespoons chopped fresh parsley 1 tablespoon butter 1 teaspoon thyme 1 cup plain breadcrumbs 1 egg, lightly beaten 1/2 pound peeled crawfish tails Salt and red pepper to taste 1. Saute onion in butter until tender.

2. Using a food processor, chop crawfish tails coarsely.

3. In a separate bowl, combine crawfish with cooked onions.

3. Mix together breadcrumbs and parsley. Add to crawfish mixture with egg, salt and red pepper.

3. Add tomatoes and simmer for 5 minutes.

4. Form into small balls and place on greased baking sheet.

Dot each ball with butter.

4. Add crawfish tails and rest of seasonings.

5. Bake at 350 F for about 10 minutes (until lightly browned).

5. Add 4 cups water and let simmer while making crawfish balls.

6. Add balls to bisque and simmer for an additional 30 minutes.

Great Eats | March 2021

Page 6

The Times-Picayune | New Orleans Advocate

Red Snapper Courtbouillon

Makes 4 servings.

1 stick (1/2 cup) butter 1 onion, chopped 1 bunch green onions, chopped 1 green bell pepper, chopped 2 cloves garlic, minced 1/7 cup all-purpose flour 1 can chopped tomatoes with juice 1 cup water 1 teaspoon oregano (1 tablespoon fresh) 1 teaspoon thyme (2 teaspoons fresh) 1 teaspoon celery seed 1 tablespoon sugar 1/2 cup sherry 2 tablespoons lemon juice (1 lemon) 2 teaspoons Worcestershire sauce 1 tablespoon fresh parsley 2 teaspoons sea salt 1 teaspoon black pepper 1/2 teaspoon cayenne pepper 4 red snapper fillets

Great Eats | March 2021

1. Melt butter in a large skillet over medium-high heat.

Add onions, bell pepper and garlic. Saute until tender.

2. Sprinkle in flour and stir until thickened and a light blond color.

3. Stir in tomatoes and water.

4. Season with oregano, thyme, celery seed and sugar.

5. Reduce heat to simmer. Add sherry, lemon juice and Worcestershire. Stir in parsley, salt, black pepper and cayenne.

6. Gently place fillets in the sauce. Simmer 20 to 30 minutes or until the fish is firm, but flakey. Serve hot over rice.

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The Times-Picayune | New Orleans Advocate

Red Potatoes 2 ways Eat What We’re Eating with Recipes

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by Nicole Dorignac

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Seabass with capers, shallots, and lemon sauce 1.

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Heat a black iron skillet or a pan until hot Dust the fish with black and white pepper Sear both sides of the seabass for 2 minutes on each side Sear the fish before you put it in the sauce (preferably a hot black iron skillet but a regular pan will also work) 4. In a separate skillet, melt the butter, add the olive oil, add the shallots, and squeeze the lemon juice.

5. Let the shallots sauté until they are translucent, then add the capers with the caper juice 6. Once your seabass is seared, add it to the other pan with the sauce and let it cook through. Baste with the sauce as you go 7. Squeeze an additional half a lemon juice on the fish, serve with the red potatoes

N.O. – L.A. Scramble

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3/4 lb. lean ground sirloin 15-18 Eggs 1 Yellow Onion 2 Tbsp Olive Oil 8 ounces of cooked spinach, drained well Cajun Seasoning - Roo’s Cajun Garlic White Pepper to Taste

This is a dish that Nicole ate growing up.

Her grandmother had it in a restaurant in California and came home and recreated it.

Brown 3/4 lb. of lean ground sirloin in a pan Drain, set the sirloin aside Add 2 tbs of olive oil to your hot pan Add 1 diced yellow onion Sautee the onion In a separate pan, cook the spinach, drain and set aside Add your cooked spinach to the pan with the sauteed onion, then add the ground meat In a bowl, scramble 15-18 eggs Pour your scrambled eggs into the pan with the sauteed veggies Sprinkle with your favorite cajun seasoning, a sprinkle of white pepper (keep in mind white pepper is very concentrated so be delicate in your sprinkle) Use a spatula to continuously scramble your eggs as they cook

4 Regular sized red potatoes Cut the potatoes into large, roughly 2” x 2” pieces Coat the potatoes with 1 tbs of olive oil and a sprinkle of white salt and white pepper and a sprinkle of your favorite Cajun seasoning 1. Air Fryer Version: a. Set the air fryer to 400 degrees b. Put them in the basket c. Cook for 15 minutes or until they look like oven fries

Also works well for drum

1 pound of seabass (2 8-ounce filets) 1/2 - 1 stick of butter depending on your liking 1/4 cup of olive oil 3 ounces of capers 2 shallots Juice of 1 medium-large lemon Dash of white pepper and black pepper to taste

Goes great withthe Seabass and N.O. – L.A. Scramble

2. Oven Version: a. Pre-heat to 375 degrees with the pan in the oven b. Spread the potatoes on your cookie sheet c. Put them in the oven for 10 minutes on one side. Flip to the other side for 5-10 mins until they are oven fried.

Baked Ham with Swamp Pop Praline Cream Soda Glaze • • • • • • •

4 bottles of swamp pop praline Cream Soda or Sugar Kane Kola (Both Available at Dorignac’s for a Great Price!)

Bone in or Bone out Ham 1 can of pineapple rings 1 jar of maraschino cherries 3/4 cup of brown sugar 1/4 tsp of white pepper Toothpicks 1.

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Preheat the oven to 350 degrees Boil the 4 bottles of swamp pop until it reduces and thickens in a medium size sauce pan. Add in the brown sugar, white pepper, juice from your can of pineapple and juice from your can of cherries Reduce down to roughly half the size of the original amount or until it is visibly thicker. Should have a syrup like texture. Add 1/4 cup of additional brown sugar Keep your sauce on low heat and keep a watchful eye so it does not boil over Soak your toothpicks in water Pierce the cherry with the toothpick and put in the center of the pineapple ring with the goal of anchoring the ring in place Arrange the cherry pineapple toothpicks on top of the ham to fully decorate the ham Pour the sauce on top of the ham Bake the ham at 350 degrees covered in tin foil for an hour Uncover the ham, baste it with the sweet syrup that has accumulated on the sides of the pan Let bake for another hour uncovered Take out and serve

Nicole’s Sweet and Spicy Goat Cheese Spread:

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1 log of plain goat cheese (4 or 8 ounces) Bernard’s Local Honey (available at Dorignac’s) Cayenne Pepper and White Pepper

Lightly dust the log with cayenne pepper and white pepper Take your local honey and squeeze generously on your goat cheese log Lightly Sprinkle additional white and cayenne pepper Take a fork and smash down the goat cheese log and mix your ingredients to create a spread Serve with your favorite crackers Process will take a few minutes. Let goat cheese soften some before trying to mix

Catch Nicole on Thursdays from 3:00 to 3:30 p.m. on WGSO 990 AM with Tom and MaryAnn Fitzmorris discussing the climate of grocery shopping in the Covid world and other fun food things.

Spicy Asian Chicken with Green Beans The star of this dish is the sauce. Spicy, sweet and packed with flavor, it turns chicken into a wonderful meal. But don’t stop at chicken. This sauce is equally delicious with shrimp or beef. Really, you could probably put it on a piece of French bread and not be terribly unhappy. Caution: This recipe, Spicy Asian Chicken with Green Beans, is just as the name says — spicy. So you might initially want to go easy on the Thai sweet chili sauce and the gochujang sauce, which is used in Korean cooking and gives food a sweet heat. Of course, if you don’t have those on hand, red pepper flakes or your favorite hot sauce will work, you just might not get quite the same sweet hit. We added a can of green beans, but feel free to use other vegetables, perhaps a nice blend of broccoli, water chestnuts and carrots. Serve this dish over rice or, as we did, over cauliflower rice. Simply cook a bag of frozen cauliflower rice, and stir in a dash of soy sauce, red bell pepper and any other veggies you have on hand.

Makes 4 servings.

2 tablespoons water 1 teaspoon cornstarch 1/4 cup ketchup 3 tablespoons honey 3 tablespoons soy sauce 2 tablespoons Thai sweet chili sauce (less for less spice) 1 tablespoon of gochujang sauce 4 cloves garlic, minced 1 pounds skinless, boneless chicken breasts 2 tablespoons oil Salt and pepper 1 (14.5 ounce) can of green beans

1. In a small bowl, stir together water and cornstarch until smooth.

2. Stir in ketchup, honey, soy sauce, chili sauce and gochujang. Add minced garlic.

3. Cut chicken into bite-sized pieces. Season with salt and pepper.

4. Heat oil in a skillet over medium-high heat. Add chicken (may have to do in 2 batches), and cook for about 5 minutes, stirring occasionally, until browned.

Add more oil as needed.

5. Return all cooked chicken to pan, add sauce and green beans. Bring to a boil. Reduce heat to low and simmer 5 minutes, stirring occasionally. Serve over rice or cauliflower rice.

Great Eats | March 2021

Page 10

The Times-Picayune | New Orleans Advocate

Popcorn S’mores As an alternative, you can make individual s’mores.

10 cups freshly popped popcorn 1 package (10 1/2 ounces) miniature marshmallows 2 cups graham crackers broken into small pieces 1/2 cup milk chocolate, melted 1. Combine popcorn, graham crackers and marshmallows together on a baking sheet.

2. Drizzle with melted chocolate and allow to cool.

1 cup firmly packed light brown sugar 1/2 cup (1 stick) butter or margarine 1/2 cup corn syrup 1/2 teaspoon baking soda 10 cups freshly popped popcorn 1 package (10 1/2 ounces) miniature marshmallows 2 cups mini graham cookies (teddy bears) 1 cup chocolate chips 1. Combine brown sugar, butter and corn syrup in medium saucepan.

2. Cook over high heat for 5 minutes; remove from heat and stir in baking soda.

3. Combine popcorn and marshmallows in large bowl.

4. Pour sugar mixture over popcorn to coat. Gently stir in graham cookies and chocolate chips.

5. Spread mixture evenly into greased 15-by-10-inch pan.

6. Let cool completely. Break into pieces. Store in an airtight container.

Great Eats | March 2021

Page 11

The Times-Picayune | New Orleans Advocate

Apple Almond Cake

Cake in a slow cooker. Yes, please. Julie Kay, the queen of Crock-Pot cooking, gives us this recipe for Apple Almond Cake.

She suggests making it in a small slow cooker, in the 4-quart range. If you use a large one, the cake will spread too thin.

Cook the cake on high for two to three hours; test by inserting a toothpick into center. If it comes out clean, it is done.

Now for the best part: This delicious dessert starts with a box of cake mix. You just add the pie filling and almonds.

To serve, scoop it into individual bowls and garnish with blueberries.

Makes 6 - 8 servings. Recipe is by Julie Kay. 1 box yellow cake mix 1 (21-ounce) can apple pie filling 1/4 cup sliced almonds Blueberries for garnish, optional

1. Make cake mix according to package directions.

Add in pie filling and almonds and generously stir.

2. Lightly grease the cooker’s stoneware insert and pour in cake mix.

3. Cook on high for 2 to 3 hours. Test in the center for doneness.

4. Scoop into individual serving bowls or parfait cups.

Top with blueberries, if desired.

Great Eats | March 2021

Page 12

The Times-Picayune | New Orleans Advocate

Strawberry Cream

Makes 8 - 10 servings.

2 (8 ounce) packages cream cheese, softened 1/4 cup heavy whipping cream 1 tablespoon lemon juice 1 pound powdered sugar 1 cup pureed strawberries (1 pint) Whipped cream (optional)

1. Whip together cream cheese, heavy whipping cream, lemon juice and powdered sugar.

2. Stir in pureed strawberries.

3. Spoon strawberry cream mixture into individual serving cups.

4. Refrigerate for 3 hours or overnight.

5. Serve chilled topped with whipped cream, if desired.

Great Eats | March 2021

Page 13

The Times-Picayune | New Orleans Advocate

Apple Buttermilk Cake If cake is part of the name, then we’re saving that recipe. This one for Apple Buttermilk Cake contains two other words we love. The Granny Smith apples and the buttermilk give this cake a delicious, slightly tart flavor, further enhanced by the lemon zest. The almond topping finishes it on a sweet note. So when you’ve got to have a little somethingsomething mid morning or after a meal, this cake will provide the perfect nibble.

Makes 10 servings.

CAKE: 2 cups all-purpose flour 2 teaspoons baking powder 1/2 teaspoon salt 1/4 cup (1/2 stick) butter or margarine 1/2 cup sugar 1/2 cup packed brown sugar 1 large egg 1/2 cup buttermilk 2 cups cored and finely chopped Granny Smith apples 1 teaspoon grated lemon zest TOPPING: 1/3 cup all-purpose flour 1/3 cup brown sugar 1/3 cup chopped blanched almonds 1/2 teaspoon cinnamon 1/4 cup (1/2 stick) butter or margarine (softened)

Great Eats | March 2021

1. Topping: Soften butter, stir in flour, brown sugar, almonds and cinnamon; set aside.

2. Heat oven to 375 F. Grease and flour a 9-inch baking pan.

3. In small bowl, combine 1 1/2 cups flour, baking powder and salt; set aside.

4. In large bowl, beat butter and both sugars until blended; beat in egg. Add buttermilk and flour mixture alternately, mixing just until blended.

5. Toss apples with remaining 1/2 cup flour; add to batter with lemon zest. Spread batter in baking pan.

Sprinkle on topping.

6. Bake 35 to 40 minutes or until wooden pick inserted in center comes out clean. Cool completely.

Page 14

The Times-Picayune | New Orleans Advocate

Strawberry Crème Brûlée

Makes 6 servings.

8 egg yolks 1/3 cup sugar + 1/4 cup sugar for tops 1 1/2 cup heavy whipping cream 1/2 cup juice strained from 1 pint pureed strawberries 1 teaspoon strawberry extract

1. Heat oven to 300 F. 2. Whisk together egg yolks and 1/3 cup sugar until pale yellow.

3. Whisk in cream until blended.

4. Puree strawberries and strain through a sieve. Stir in strained strawberry juice and extract.

5. Pour into six small ramekins. Place ramekins in a casserole baking dish.

6. Create a water bath by filling the casserole dish with water to about halfway up the sides of the ramekins.

7. Bake for 40-50 minutes or until the center is slightly set.

8. Chill at least 3 hours or overnight.

9. Before serving, shake a thin layer of granulated sugar on top of each ramekin. Brown with a kitchen torch or place under the oven broiler until slightly golden.

Great Eats | March 2021

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The Times-Picayune | New Orleans Advocate

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